How to Be a Great Cook - Use Great Cookbooks!

Once upon a time, I didn't like to cook - my favourite thing to make was reservations. Then I married Steve, a foodie who could cook. When we were dating, he would make fantastic meals - coq au riesling, chicken in white wine sauce, spicy sausage and pasta, and one that won over Jess, toad in the hole. He made delicious (lovely, yummy) meals and claimed they were easy.

Well, the food was so good, making reservations became less appealing because often the food at home was better than the food in the restaurant. As time went by, I began trying different recipes and began to enjoy cooking myself. Two things really made this cooking thing stick - simple yet gourmet quality recipes and a foodie husband who thoroughly enjoys the end result!

Here's one example of what I'm talking about:

Chicken in White Wine Sauce

6 chicken thighs
1 onion chopped
3 garlic cloves chopped
small package of white (or fancier) mushrooms sliced
1 glass of good white wine
most of a pint of heavy cream
olive oil (for frying)
Bacon, pancetta or salt pork

Sear the outside of the chicken by frying quickly in olive oil (or microwave it for 8-10 minutes and then start frying). In a separate pan, slowly fry onions. When onions become translucent, add in garlic. When garlic is cooked, add in mushrooms. When mushrooms are cooked, add onions, garlic, mushroom mix to seared / microwaved chicken and toss together for a few minutes.

After 'mix' and chicken have had a chance to blend, pour in glass of wine. Bring to a boil then lower temp a bit so it is gently bubbling and cook for about 20 minutes. Slice a few pieces of the chicken to make sure they are cooked through and once they are add about 3/4ths of the pint of cream. Let this 'fergle' on a low boil, uncovered until the cream thickens and the sauce tastes wonderful!

Serve with salad (no dressing, use the lettuce to mop up the sauce), bread and the rest of the white wine (this is why I said good white wine!). Usually makes enough for two meals, serve over pasta the second time around. It's one of the easiest, tastiest meals I've ever had!

My favourite cookbooks that I use for simple, yet gourmet meals are written by Nigel Slater (Real Food) and Jamie Oliver (Italy) plus the Cruising Chef and Cruising Cuisine cookbooks.