Guerilla kitchen tactics

I can still remember coming home from school walking in the door and getting hit smack in the face with the familiar smell of my mother’s meatloaf. The aroma permeating throughout out the entire house made the moments of waiting for her to call out “dinner” full of anxiety and impatience.

I used to sneak in the kitchen to watch her put the finishing touches into our family’s evening meal. I would get to observe her taking the boiling peeled chunks of potatoes off the oven range and drain them into a colander in the sink. Then dump them back into the pot they came from and set back onto the range for my father to add just the right amount of milk and butter before mashing them. She always kept a watchful eye on his technique to be sure he did not make them too thin or to thick.

I’d watch as she opened the oven to check on the perfectly baked meatloaf pulling it out and setting it on top the stove to rest for a moment as she finished seasoning the green beans or corn or peas depending on what she had on hand or in the freezer.

Lastly, she would place in the oven a tray of fresh dinner rolls to be baked as she called out for everyone to come and eat. My mother would then lovingly and carefully, starting with my father, make each of us a plate. She would then pull out the steaming hot dinner rolls and place them on the table before making her own plate and joining us.

Now I know you may be thinking that that last sentence could, and probably will, be perceived as sexist. However, just imagine the feeling she got from watching her family come from all directions of inside out outside of the house to sit at a table together to eat this meal that she made with her two hands, sense of taste and knowledge of spice and herb.

Her cooking brought us to that table. Her effort and thought provided that moment and we loved her for it. I recall thinking to myself that I wanted to know what that feeling was like. I wanted to mix spice and herb together to watch friends and family make those “oh my god” and “wow” faces. I wanted to learn how to cook.

I spent many, many years watching and helping my mother cook. I caught on quick that there was a basic formula to cooking. Like any craft or occupation you have to have the right tools to get the job done. With a little practice it gets easier. It’s my goal with this column to give you a guide to acquiring those tools and hopefully to inspire you to cook for yourself and for others.

There are a few basic things you will need in order to begin your cooking experience. For instance, what three basic items should you keep in each section of your kitchen? I’m going to use a rule of three’s in order to give you an idea of how to begin to stock your working kitchen. Now keep in mind this rule can, and will, be broken; but in the trenches, this rule will help you survive most meal situations. For those of you that don’t have a kitchen, perhaps you have a toaster oven and a mini fridge. That’s ok; this still applies to you. I survived for six years with a single stove top burner and a lonely toaster oven and managed to serve many of hungry family and friends with no complaints.

RULE OF THREES:

Spices - Always keep Sea Salt or Kosher Salt, Granulated Garlic and Black Pepper on hand.

Dried Herbs - Oregano, Rosemary, Dill.

Condiments - Ketchup, Olive Oil, Vinegar.

Fresh Vegetables - Onion, Tomato, Potatoes.

Dry Goods - Beans, Rice, Tomato Sauce or Tomato Puree.

Perishables - Eggs, Milk, Bread.

Freezer - Peas, Corn, Carrots or Green Beans.

This may seem like a lot and in reality the initial cost of everything on that list will be between $50 and $60. However, most of these items will last you many, many meals. Hell, I could live off just those ingredients for easily over a week and still feed a few friends. So, now that you have an idea of how to begin to put a working kitchen together and you have a list of basic ingredients that you will need. Now it’s time to get a knife. Make sure it keeps a decent edge or be willing to get a new one every year. A sharp knife is essential. Ok, so I hope I have sparked some interest in learning how to survive in a kitchen all by your lonesome. It’s easier than you think, can save you money and provide you with a lot of good times. In my next column I will talk about how to create an entire meal from just the rule of three staples and give you some more things you can add to your kitchen’s inventory. Enjoy!

If you have any questions or comments please direct them to chef.christopher@live.com.