I have a confession to make. Even though I write about food for a living and spend the bulk of my days sitting no more than five feet from my kitchen, I still regularly struggle when dinnertime rolls around.
You see, I try to keep our evening meals relatively inexpensive, healthy and not too time consuming to make. What this ends up meaning for me is that I cook the same seven things over and over again. While Scott is perfectly willing to eat chili, turkey burgers, giant salads and chicken soup on repeat, I find that I need new meals on my plate.
I’m constantly searching for genius to strike. I flip through Everyday Food each month when it arrives and I try to sit down in front of my shelves of cookbooks on a regular basis to see if something will resonate.
Recently, I fell hard for a new cookbook that I think will be motivating my meals for many months to come. Part of the reason I love it so is that it fits my mealtime criteria and cooking style (cheap and easy). Called Cornerstone Cooking and written by Nick Evans (he’s the blogger behind Macheesmo), it’s designed to help you build meals around one of eight central ingredients.
Each chapter starts with a recipe for the central (or cornerstone) ingredient and then offers a number of different ways to transform that item into a full meal. While I realize that this isn’t a crazy-new concept, it’s so helpful to have all these different recipes in one place and to be reminded that I can do more with a roast chicken than just make my standard soup (I’ve got Nick’s tortilla soup high on my to-make list).
One section that I think will particularly appeal to the preservers in the crowd is the one in which Nick details all the things you can do with Marinara Sauce. Many of us make up a dozen or more jars of homemade sauce each August and while serving it over pasta is always an acceptable course of action, it’s always nice to have alternatives.
Next brunch potluck I’m invited to, I’m making his Eggs in Purgatory Casserole. I’ve done a quick, skillet version of that dish for years, but I like the idea of lining the casserole dish with crusty bread so that it becomes akin to a savory, tomato-y, French toast. With a salad, I wouldn’t think twice about serving something for dinner, either.
Last week, Nick took the time to answer a few of my questions about his new book and his plans for future canning projects.
I love the title of the book. How long have you been working with that phrase and this idea?
I came up with the idea for the book long before I had a name for it. I knew I wanted to write about repurposing leftovers and try to show people how it can sexy to take something old and turn it into something new. Chefs do it all the time, but most home cooks haven’t quite caught onto the idea.
Anyway, about the name, I was walking down the street one day listening to a podcast (I don’t even remember which one) and they described something as the “cornerstone” idea. It worked perfectly with the method of cooking I was trying to describe — using one large meal as the backbone for other smaller meals. I’ve always liked alliterative titles so Cornerstone Cooking just flowed from there.
What was your very first cornerstone recipe?
The first one that I wrote for the book was the Nick Nugget recipe. I knew I wanted roasted chicken to be the first chapter since it is easy and accessible to a lot of people. Plus there are tons of meals you can make with leftover chicken. I could’ve written a whole book on that!
The first cornerstone recipe that I ever made without knowing it was probably my Fridge Cleaner Chili. I kind of just toss all of the veggies I have in my fridge with some stock, spices, tomatoes, and beans and let it simmer for awhile. It’s always a hit.
I see that you did some canning in 2011. Any plans for more in 2012?
Oh yes! I was lucky that both of my canning attempts last year turned out to be successful even though I was a complete novice. You honestly inspired me to try it out. I was shocked by how easy it was to do.
I plan to do a lot more pickled veggies this year just because they are my favorite. I might try one or two experimental jams to give out as gifts also. I don’t have much of a sweet tooth, but I made a jalapeno peach jam last year that was better than expected.
Here’s the other thing that makes this book so impressive. Nick did the whole darn thing himself. He wrote every word, did the all photography, prepared the design and indexed every recipe (he even indicated which recipes are his wife’s favorites, a touch that I love). Truly, every ounce of it is all his work.
Yes, roasted chicken is the best-what can’t I do with roasted chicked?
I’d have to say my cornerstone ingredient is a grain. Depending on the week, I’ll make a big pot of rice, farro or spelt berries. Then mix that in with everything else I make for the remainder of the week.
Chicken. I love roasting a whole chicken then cutting it up and putting it in the freezer. It makes for great fast meals!
Cornerstone ingredient #1 poached/roast chicken..I keep poached chicken in the juices in my freezer. Dorie Greenspan has an excellent method for this in her waffle book. found it a few years ago. chicken noodle soup, chicken tacos, enchiladas, nuggets, the list goes on. This looks like a good “idea book”
Chicken would have to be my cornerstone ingredient. Everybody in the family loves it!
Right now our main cornerstone ingredient is chicken… I would love to have some new ideas, especially ideas for dried beans since I started canning those this past year.
Recently, mine has been smoked turkey sausage, but I’m usually one to start with pasta.
Lately eggs are my go-to starting point. My one year old will usually eat them, and they are healthier than Mac and cheese!
For me, it’s cooked shrimp — the kind that comes frozen in bags. I use it in salads, stir-fries, etc. Always good to have around.
Black Beans; I cook up about 4 cups in my crockpot, sometimes with a dried chili, and go from there. I’ve even found a regional source in upstate New York!
Beans – usually end up as refried or baked, but also use in tacos, egg burritos, bean hummus, and a corn salad.
Beans! I cook huge pots and freeze or can several varieties. They go into baked goods, savory soups and chilis, Mexican-inspired dishes, pureed sauces…
my favorite cornerstone is sourdough starter. I had sourdough pancakes for breakfast and a KAF recipe of chocolate sourdough cake for dessert after dinner.
Cornerstone ingredient??? Wow that is really hard for me because it changes with the seasons…. rice, potatoes, and beef (roast on sunday, stir fry on Monday, pot pies on Tuesday, shredded bbq beef sandwiches on wednesday) during the winter, bread during the spring/fall, and roasted chicken during the summer w/ lots of veggies.
Chicken has to be my cornerstone ingredient. We eat a lot of it in various tried & true recipes I’ve used over the years. Especially soups & stews made on the weekend that carry us through the busy work week.
It varies, we go on kicks where we cook something over & over. Right now, we just rediscovered couscous. I do have to agree with the roasted chicken, so many options on what you can do wiith it. With that said, I think we have more of a cornerstone “ethnicity of food” rather than ingredients. We LOVE Mexican food.
I don’t really have a cornerstone ingredient. However, my cornerstone method is to make a hash out of everything. I need some new ideas! Thanks!
Tomatoes! (Marinara Sauce) – Last year I smoked them, roasted them, canned them plain, whole, pureed with basil and onion, as a bolognese, etc. There are so many things you can do with them!
This cookbook sounds like an amazing resource to have.
Rice. I’m actually terrible at reusing leftovers as anything but the meal they already were, but rice always seems so versatile. Once salad season hits in earnest, maybe I’ll at least find a new grain to try.
My cornerstone ingredient is cheese. Any cheese and all cheese! I have to use self control not to put cheese into every meal.
What a great concept! My cornerstone ingredient is beans… They go in EVERYTHING!
This cookbook sounds perfect!! I too tend to get stuck in a rut of what to make for dinner.
Thank you for all you share with us, Marisa!
The home-made green garlic pesto I freeze every summer now!
My only true cornerstone ingredient is roasted chicken. Having just moved onto a farm, my life is chaotic now as I’m trying to make sure I get a garden in that will fit my family’s need for self-sufficiency. Having a cookbook that allows me to multi-purpose ingredients is such a simple but fantastic idea. If I don’t win a copy, I’m going to buy one. I’m so glad I found this blog and what a great name too!
it has to be my home canned chicken and beef.
Any kind of roast, chick, pork, beef, then we have quesadillas, & stirfrys…again a little inspiration is always good.I hope to get to look through this cookbook soon!!
My cornerstone ingredient is ground beef. I have 4 children, so ground beef is quick and affordable. Also it is something that everyone will eat.
Mine is definitely bread. There’s always a fresh loaf in my kitchen, even if the one from the day before isn’t done yet. I’ll make croutons, French toast. I’ve tried some bread based casseroles, though I’m usually disappointed with how they come out. I need to work on those more.
Cast Iron Skillet Roast Chicken…..my family loves it!
I hate to admit it, but I don’t really have a cornerstone ingredient–which is why I really would like this book. I am terrible when it comes to cooking for myself and not knowing how to handle leftovers and do something creative with them is my excuse for not cooking much, if that makes sense. But if i had to pick one it would be rice.
The usual: chicken and beans. Please broaden my horizons!
I totally concur with the roast chicken. It’s a great meal the first time, then so many things after, and of course stick at the end!
Chicken. I work at a family owned gourmet fruit market, and we recently contracted a local farmer to raise our chickens for us. Chicken is a major inspiration.
I honestly think my cornerstone is beets. I’ll boil a couple pounds, use the water for borsht, throw some into a salad, shred and stew some with onions and pickle brine, and of course there are pickled beets! Maybe it’s just that it’s the end of winter and I’m making the most of my root veg.
Certainly eggs since they can do for any meal of the day. I sure could use some inspiration with my other leftovers!
I started a small patio veggie garden last year and I’ve been using veggie greens almost daily since then.
I actually think a baked sweet potato inspires a whole lot of meals for me.
Vegetables I try to use them in everything.
Lately my ingredient/side of choice has been grits. They’re so easy and you can do so much with them!
He had me with the roast chicken. It’s my youngest’s favorite and we always have leftovers.
Soup base and canned tomatoes are a must. Lots of onions, garlic and peanut butter. I also maintain a large vat of oatmeal.
For me, I’d say eggs. They’re quick, easy, and there’s so much you can do with them, from frittata through to custard. That said, now that I think about it, I also don’t think there’s a recipe that I make that doesn’t start with an onion or two. I know it’s not really the main bit of the dish, but it underpins almost everything I cook, too.
If you like onions, try this dish: http://www.kitchenparade.com/2010/10/moroccan-onions-mezgaldi-spiced-onions.html
I’ve just recently rediscovered rice (I don’t know why but I never used to think of it), and now I love to have cooked rice in the fridge so I always make too much. Then we have fried rice the next day and rice burgers the day after that, or it goes into soup or a salad.
I use garlic in practically everything. I’ve been so sad lately because I’ve been cooking for my dad & he’s allergic to it!
Tomatoes have to be close to the top of the list, too. I canned 80# plain & 40# of sauce for my 5-person family & was still out by January!
So hard to pick, but I would have to say roasted red peppers and sun-dried tomatoes. They can go in breakfast, lunch, or dinner, and they sure pep up a sandwich at lunch time. I roast my own peppers and sun-dry my own tomatoes.
I’d have to say bread is most assuredly my favorite cornerstone ingredient. I grew up in a Slavic househould and my grandparents always had bread, at least 3 varieties in their kitchen, as does my dad to this very day (but he has a bit of a sweet tooth, so pastries make their way in there too!). I love bread as well – sure it’s “evil” to so many fad diets, but I like incorporating it into much of what I eat – french bread pizzas, ciabatta, focaccia, sourdough rolls, it’s all good. I like to use slices from boules or other large loaves for open face sandwiches quickly cooked under the broiler with some leftovers and cheese and maybe some fresh herbs if I have them. Bread – it’s darned versatile!
I would have to say tomatoes. I grow them in my garden every year and I always try to find as many different uses as I can for them!
We pasture raise broiler chickens, which are the absolute best .. so my cornerstone ingredient would be chicken!
Eggs! You have eggs, you have breakfast, lunch, or dinner.