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I was reading an article recently about "adulting," a fashionable term for helping millennials become more productive adults. There are classes, books and lectures on topics that range from cooking to changing a tire.
A reader's question illustrates this idea of growing up competently: What are three basic meals every person should be able to make for themselves and/or their family?
Here are my basics – and they are still some of my favourite dishes. Once you master them, all sorts of possibilities open up that will allow you to go further with your cooking. They are an omelette, roast chicken and a basic stir-fry.
An omelette is incredibly versatile. It can be served for breakfast, lunch or dinner. Grate a little cheese into it, or incorporate some leftover bacon, prosciutto or roasted vegetables into the filling. You'll need a 7- or 8-inch non-stick frying pan for the best result. Creamy, French-style omelettes taste best. The web is full of tips for making omelettes, so look up a video and learn to make yours.
Roast chicken can feed your family and friends, it makes great leftovers and is easy on the budget. Buy a free-range, air-chilled chicken (organic is good but more expensive). Rub the skin with butter and seasonings, such as rosemary, garlic, lemon zest or tarragon, place on a rack in a roasting pan or in a large skillet, and roast at 400 F (200 C) for an hour or so, until the internal temperature reaches 160 F and the juices are clear. You can place chopped potatoes, onions and root veggies around the chicken and they will cook at the same time. If you want, throw in a green vegetable about 15 minutes before the chicken finishes cooking. Versatile and delicious, this meal will make your reputation soar.
A stir-fry is the perfect technique for using up bits and pieces in your refrigerator. Heat oil (olive or vegetable) in a skillet or wok over high heat. Add some seasonings, such as garlic, onion, chilies or ginger, and toss together, then add a protein, if using. Give it a few turns, then toss in your choice of vegetables, cut in equal sizes for even cooking. Make it spicy with Sriracha or cool with herbs. Toss for about five minutes, then add a seasoning liquid, such as soy sauce, stock, tomato sauce or coconut milk. A finished dish. You can spoon it over rice, grains or noodles.
Each of these dishes has endless variations to play around with. Once you've mastered them, you will graduate to adulthood whatever your age.
Need some advice about kitchen life and entertaining? Send your questions to lwaverman@globeandmail.com.
Lucy Waverman