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Tuesday, April 21, 2015

smitten kitchen | potato scallion and kale cakes

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potato scallion and kale cakes
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smitten kitchen | potato scallion and kale cakes

What makes a recipe great? In my head, there’s a list of ten things and eight of them are different ways of saying the first one, which is “It works.”

It works.
For everyone. In every kitchen.
Without requiring an advanced cooking degree or preexisting mastery of obscure techniques.
Or voodoo.
Definitely not prayer.
It explains what you need to do in the clearest language possible.
It anticipates where most home cooks might struggle. If something is a game-changer — i.e. it will kill the recipe if you don’t adhere closely to a step — it will warn you.
Did I mention that it needs to work? Because it doesn’t matter you’re making or who gave you the recipe or how transcendent it was at the Michelin-starred restaurant that night, if the recipe printed in a publication intended for home cooks doesn’t work for most of us at home, it sucks as a recipe. It leads to bad meals, bad moods and take-out. A recipe flop is about the worst way to spend your limited free time. It is a 100% guarantee that you’re not going to feel like cooking next time you have a chance.

But once we get the 8-point plan sorted, there are two additional things that are less essential, but raise the simple act of food prep/nutrient dissemination to something special.

It improves upon what you already thought you knew to expect from a dish, and/or does it in a way that you hadn’t considered before.
It tempts you to make something you didn’t even know you wanted, just because it sounds so good.