I don’t often ask people for recipes unless I know them and how they cook. I find that people just tend to see a recipe in recipe format and assume it’s legit. By legit I mean the recipe makes sense, is doable and is (most importantly) delicious. That is SO not the case. It took me a very long time to realize not all recipes are great and that you can either 1) find a recipe that you know will be good, or 2) change a recipe that may be questionable to be fantastic. Now, I have debated on whether writing this post might be helpful or not, but I decided to just write it out and read it over once I completed it, and since you are reading this right now then….I was probably too lazy to write a whole new post. You’re welcome.
So I figured I could put down into words how I analyze and choose recipes and maybe pass on whatever knowledge I have learned through trial and error so that other people don’t have to eat half as many bad meatballs as we have. (That being said, if anyone has a great meatball recipe let me know!) SO, without further ado I will give some of my tips of finding/making a great recipe.
REVIEWS.
Perhaps I am a little crazy (I blame it on the internet), but I have trust issues. You know what though? You should too! It’s so easy for anyone (especially with the internet) to find and post a recipe. With all of the magazines, blogs, recipe sites, etc. (Don’t even get me started on recipes from Pinterest!) it’s hard to determine what recipes will work for you (and your tastebuds). Because of this I tend to only use recipes that have reviews. I know, I know…that’s a little paranoid, but it works! Think about it, it’s a recipe OTHER people made and tell you exactly what they think about it. I will add to my paranoia and tell you that I even have standards for reviews. Standards such as:
-at least 10 people have reviewed the recipe (unless there are less reviews that are super enthusiastic)
-The reviews should say why something is so good (not just saying, “looks great!” “Or came out fine.” I’m looking for “This recipe is flavorful!” or “I didn’t have blank on hand so I just used blank and it still came out fantastic!”)
Also, I have been known to use a recipe that may not have the best rating, but in the reviews people say why, what they changed and how it made the recipe better. Often the problem with a recipe is that maybe it is too sweet or not flavorful enough and if you take a few minutes to read the reviews people will say what they did to make it better and it will inspire you. And that brings me to my last point…
Let the fire takeover.
You need to find a recipe that will inspire you. Not all recipes have to have a million ratings and people telling you the recipe is going to make you wanna slap yo mamma (I made a cornbread recipe for that very reason). Do you have a favorite ingredient? Google recipes for it! Have a favorite season? Google vegetables that grow in that season. Have a favorite cusine? Well….that’s pretty obvious, but sometimes the obvious needs to be said. I can’t tell you how many times a recipe or ingreident has spawned into 5 different recipes that are now go-tos. For example, Giada’s recipes tend to inspire me (Yeah, I’m totally on a first name basis with television chefs). She usually has a sauce that’s ingredients can be interchanged to give you a completely unique but equally delicious flavor.
This recipe is adapted from Giada’s “Veronica's Veggie Meatloaf with Checca Sauce”
Checca Sauce:
- 1 pint grape tomatoes (about 2 cups, or 12 ounces), halved
- 3 scallions (white and pale green parts only), coarsely chopped
- 3 cloves garlic, chopped
- 8 fresh basil leaves
- 3 tablespoons olive oil
- 1-2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Pinch salt
- Pinch freshly ground black pepper
Pile everything except honey and vinegar into a food processor and combine it all up. I then give it a taste and see what it needs. I like things really tangy and flavorful so I always add at least 1 tablespoon of apple cider vinegar (if you want less tang use balsamic) and I like to highlight the sweetness of the grape tomatoes with a bit of honey, which I also add to taste.
This sauce is a perfect example of being inspired by something. This sauce is AMAZING. So simple and yet so amazing. My favorite way to eat it is on the veggie meatloaf from the recipe (but truth be told, that recipe is a pain in the ass to make) but can be used in so many ways. You can put it on cold pasta salad, put it on your warm pasta for a refreshing tomato sauce, use roasted red peppers instead and spread it your grilled cheese before you grill it, use sundried tomatoes and black olives and spread it on toast points to make yourself look (and feel) fancy. Then imagine it….you put out your toast point lovingly topped with your homemade/no recipe tapenade and your friends think you are a creative genius. And guess what, you will be! Because then you can claim you were inspired by a recipe and made it your own, and hopefully be inspired to do it again.
*http://www.foodnetwork.com/recipes/giada-de-laurentiis/veronicas-veggie-meatloaf-with-checca-sauce-recipe/index.html
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