With so many graduates leaving home right now, a reader with a grandson finishing school called me to ask if I might do a column on cooking tips for cooks heading out on their own.
I found a few inspirational posts on the #Austin360Cooks hashtag on Instagram, but I’d love to hear your thoughts: What’s the one cooking tip you wish someone had told you when you left home?
Nelly Ramirez (@thereal_aneelee on Instagram) uses a Mason jar to shake up homemade salad dressing. Hers included finely chopped shallots, capers, parsley, red wine vinegar, olive oil, dijon mustard and a little creme fraiche to remind you of the ranch dressing you might have grown up on.
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ingredients that are to become meatballs: #grassfed beef, cilantro, garlic, horseradish, sunflower seeds, romano, and one egg ✨ cilantro is from @jbgorganic and eggs are coyote creek #glutenfree #glutenfrei #paleostyle #grainfree #farmtotable #austin360cooks #meatballs #sundayfunday
Holly Postler (@hollypostler) knows that every good batch of meatballs starts with ground beef and an egg, but she also adds cilantro, garlic, horseradish and sunflower weeks. Here’s the recipe she used, and below that, our ever-growing gallery of your cooking-at-home photos. (Just add #Austin360Cooks to your pics on social media, and we’ll do the rest!)
1 lb. ground beef
1 tsp. kosher salt
4-8 garlic cloves, minced (amount depends on size of cloves and/or love of garlic)
1/4 cup shredded Parmesan (or romano or asiago)
1 tsp. prepared horseradish
2 Tbsp. chopped cilantro
1/4 cup roughly chopped sunflower seeds
Combine ingredients in a bowl and bake at 350 for 20 to 30 minutes, or drop into a chicken broth-based soup or stew.
— Holly Postler