The Can't Cook Book: Recipes for the Absolutely Terrified! Read Free

quickly turn that onion you’re trying to chop into mush. You can use the On button for pureeing vegetables or for making pesto.
     
    RECOMMENDED APPLIANCES
    You will come across a few recipes where electrical appliances are needed. Take your time to buy them. The recipes aren't going anywhere. Buy what you can. Think of this as a long-term investment.
    11-c. Food Processor
    Blender
    5- to 6-qt. Slow Cooker
    Panini Press
    Toaster
    Electric Mixer



STOCK UP.
    On any given day, there are lots of things conspiring to prevent you from cooking a good meal. I’m going to show you how to remove one of the easiest reasons: not having the basic cooking essentials on hand.
     
    You can’t get dressed without some clothes in your closet, and it works the same way in the kitchen. Setting up a foundation of ingredients you can use (and use again) is a game changer. For me, that includes these key items: olive oil, kosher salt, freshly ground pepper, Parmesan, fresh garlic, fresh herbs, and fresh lemon. Think of these as your “wardrobe essentials.”
    I have tried hard to keep the recipes very simple by using few ingredients. I took this approach because I find for busy, intimidated Can't Cooks, fewer ingredients mean fewer steps. As you will see in this book, I hold olive oil in high regard. I tend to cook with a basic, not-too-expensive extra virgin olive oil that’s mild in flavor. Sometimes I splurge on a special extra virgin olive oil with a more pronounced olive flavor for dipping bread and making vinaigrettes. When you see e.v. olive oil in the recipes, know that it means extra virgin olive oil.
    As far as kosher salt goes, I prefer it over regular table salt because the crystals are bigger, making it easier to pinch. To me the flavor of kosher salts blends better with foods and tastes more balanced.
    I also want to make a case for grinding fresh black pepper versus buying it already ground. Using a pepper mill with fresh peppercorns or cracking peppercorns by hand (see How-to ) makes a big difference in flavor. On that note, I encourage you to look at your spice rack (if you have one) and consider updating your supply. If your spices have been in your life since the ’90s, it’s time to replace them with new ones.
    Chopping your own garlic and using fresh lemons for zest and juice will also produce a higher-quality result for you. Please resist the urge to buy garlic pre-chopped or lemons pre-juiced—the flavor just doesn’t compare. You’ll be ahead of the game if you start off using wholesome, unprocessed ingredients.
    Organic is great to buy, but it’s not in everyone’s budget. It’s your choice on where you spend, but if I could put my two cents in, I’d love to see you work with high-quality (i.e., better-tasting) organic ingredients when you can. When you cook with excellent ingredients, you are elevating your potential for making a flavorful, fresh-tasting meal.



SET UP.
    Can I offer you a shortcut to success? Believe it or not, the key to all of this madness is to be organized before you start. You WILL BE successful if you have the same basic setup every time you cook. Rushing around and looking for things just creates chaos and stress. I call this initial part “Getting Your Sh#t Together.”
     
1
Set up a cutting board. (If your board doesn’t have grippers on the bottom, place a wet paper towel underneath to prevent the board from slipping.)
2
Take out your knife and place it on the board.
3
Place your measuring spoons and cups nearby.
4
Set out the salt, pepper mill, and olive oil.
5
Have your canister of utensils nearby.
6
Keep a dry dish towel and paper towels handy.
7
Set out a small plate to use for dirty spoons.
    Now go to your recipe and read it through COMPLETELY before you start. Set out the specific pots and pans and ingredients listed so you can easily reach for what you need. Believe it or not, you’re ready to start cooking.





Citrus: How-to
    I can’t get enough citrus. It’s a