How Do You Go From Hating to Cook to Loving It?

How Do You Go From Hating to Cook to Loving It?

A friend of mine, who has known me for a long time, asked me this question when we were having dinner last week.  It really made me think back to the days of when I claimed to "hate" cooking. Truthfully, I didn't actually "hate" it.  I now realize that I just didn't know how. I remember always wanting to be a great cook someday.  I even collected recipes as a kid and swapped them with my neighbor friends. The turning point was when I was a wife/mom/teacher in my 30's.  Here's what turned it all around for me......

My mother was a big fan of Emeril Lagasse and his live cooking show, Emeril Live!, and watched it everyday. One day, I went to her house and she was watching it.  Now, if you've ever watched one of  Emeril's live shows, you know how entertaining he is.  I was mesmerized by how simple and straight-forward he made cooking look.  That day, in December, 2000, he was making a dish called "Hot-Mayonnaise-Glazed Scallops." I knew immediately that Matt would LOVE this dish.  And as I watched Emeril make it, I thought to myself, "Hey, I can make that! And Matt would be in heaven."

I found out that you could download the recipes from the show on the Food Network website. Voila! There it was!!! I printed it out and shopped for all the ingredients.  I even bought the scallops at our local fishmonger's shop - Donlan's Fish House - because I knew that Emeril probably used the best ingredients on his show, and I intended to do the same. 

I followed the recipe to the letter and was pleased that I could recreate something I really knew nothing about. Matt loved the scallops.  And so began, the quest to be a great cook.  

In future BLOG entries I'll share some of the early dishes I made from the recipes I got from Food Network. Back then, like now, I especially enjoy cooking for friends and family. And luckily, most are game to try whatever I make. Matt is my biggest fan and supporter. My friends are also very supportive of my efforts.

So, the answer to the original question:  I didn't actually HATE cooking, I just didn't know how.  Today there are a plethora of websites, cooking shows, magazines, and cookbooks that can help any novice cook develop their cooking skills, techniques, and repertoire of recipes.  Some things to keep in mind when adventuring into the world of cookery:

• Make sure you have a well-stocked pantry with basics you will need on a day-to-day basis. Keep a running grocery list on the refrigerator so that you can pick them up when you go to the grocery store.
• Invest in some decent pots and pans, baking sheets, and gadgets.
• Explore the Internet for "How-To" videos demonstrating how to make something you are interested in making. (Try the website for "Howdini.com")Search Amazon.com for emeril lagasse
• Watch cooking shows on t.v., but remember, the people cooking are professional chefs, so don't be intimidated or discouraged.
• Go to the Library and bookstores to browse through cookbooks for recipe ideas and cooking tips.

I'm including the first recipe I made from watching Emeril Live! The only thing I really didn't have were the individual rammekins needed to bake the scallops.  My mom came to the rescue and bought them for me and I still use them today.

Hot-Mayonnaise-Glazed Scallops

For the Mayonnaise:

• 1 large egg
• 1 tsp. Dijon mustard
• 1 tbsp. pepper sauce (Tobasco Sauce)
• 2 tbsp. fresh lemon juice
• 1 tbsp. Worcestershire sauce
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/4 tsp. red pepper flakes
• 1 cup olive oil
• OPTIONAL - 1/4 cup white wine and garlic salt - or - 1 clove garlic

For the scallops:

• 24 large - or about 2 to 2 1/2 lbs. - sea scallops - each cut horizontally in half
• 1/2 tsp. salt and 1/2 tsp. pepper 
• OPTIONAL  - 1/4 cup chopped green onions or scallions (green part only)

Preheat the oven to 400 degrees F. In a blender, combine the egg, mustard, hot sauce, lemon juice, Worcestershire sauce, salt, pepper, and red pepper flakes.  Process until smooth, about 30 seconds.  With the motor running, slowly pour the olive oil in the blender in  a steady stream. Refrigerate until ready to use.

Divide up the scallops among 6 individual rammekin dishes. Season both sides of the scallops with salt and pepper. Spoon about 2 tbsp. of the mayonnaise mixture on top of the scallops in each rammekin. Bake on the top rack of the oven for about 10 minutes, or until golden brown on the top. Garnish with the green onion and serve hot.  Makes enough for 4 to 6 people.