Martha Stewart: Dinner’s Ready One Pot At A Time

Martha Stewart: Dinner’s Ready One Pot At A Time

One Pot

Making dinner: One Pot at a time

People think that living with a gourmet cook must be so great!  Night after night we have fabulous, amazing, multi-course dinners.  Using only the best and the most seasonal ingredients, the dinners that my husband makes are magazine cover worthy.  Check out some the photos of his food on: www.rosebudwasthesled.  But this blog post isn’t about Adam’s amazing cooking….it’s about mine, or rather my aspiration to be a better cook.

All of my adult life I have aspired to be a good cook. (And epically failed)  The only problem is I hate the clean up.  I’m cool with reading recipes, buying ingredients and pulling things together. My challenge falls in the multi-tiered, multi-stepped, multi-pot cooking that needs to be done to create a picture worthy meal.  I would be happy cooking for my family if I only needed to use one pot.  In fact, I find myself looking for recipes that require one pot: pasta with tomato sauce anyone?

Martha Stewart, I am not.  But I do love her cookbooks, the magazine and her suggestions for making everyday a holiday.  I’ve learned a lot from the housekeeping diva…but until recently, the Queen of Clean hadn’t fulfilled my greatest domestic wish: show me how I can pull together a great meal using one pot and one pot only.

I am super psyched to have the chance to meet Ms. Stewart (or at least see her) at Macy’s on State Street this coming Tuesday (September 16th) starting at 5:30 p.m. where she will be previewing her latest cookbook: One Pot.  The book will be released the following week: September 23rd but if you join me on the 16th at Macy’s on State Street–yes, you, devoted Martha Stewart fans, can get your copy early (and perhaps Martha, herself, will sign it?)

Disclaimer: I am a member of the Everywhere Society and Everywhere has provided me with compensation for this post. However, all thoughts and opinions expressed are my own.

Improving My Cutting Skills–The Chicago Way

Improving My Cutting Skills–The Chicago Way

Cutting, chopping, mincing and slicing… All of these actions lead me to the same conclusion: It’s time that I learn how to use knives for more than opening the cellophane wrapped around K’s new DVDs and GameBoy games.  Since I have started doing more cooking in the kitchen, I have also heard my wonderful husband mutter under his breath one or two times “You are USING the WRONG KNIFE!”  So, you can bet that I jumped on the chance to learn more about great knives and their uses.

 I am venturing to The Chopping Block at the Merchandise Mart today to get some lessons on the proper knife technique.  Specifically, I will be using the new Chicago Cutlery® DesignPro™ product.  It’s the latest innovation from Chicago Cutlery.  The knives are designed to have a handle that guides your hand to the best position for superior control and cutting. Hopefully, with the ultra-sharp, Japanese blades, I won’t find myself struggling to not only figure out which is the correct knife to use, but also be assured that I am using a sharp knife to make the cleanest cuts.

 

In the meantime, I have been looking at pictures of two of the knives online.

 

 

I have a feeling that once I have completed the class today, I will be texting my super-fantastic cook of a husband with a request to replace our 15 year-old german knives with these super sleek, sharp and modern ones.

 

Who knows?  Perhaps with the Chicago Cutlery Design Pro knives, I will do more of the cooking?  Or at least taking the lead for the food prep?  You will be the first to know.