recipes and cooking are so funny. and by ‘funny’ i mean that they are sometimes a pain in the ass. the majority of people i know are so tied to recipes and have been using them for so long that their ability to improvise in the kitchen could be considered a lost art.

when i describe how i’ve made something to someone, i use words and explain details that should, in my opinion, enable them to recreate the same recipe at home. i talk and talk, and then the person still says, “yeah, but can you send me the recipe?” and what i want to say is, “I JUST GAVE YOU THE RECIPE!”

but, instead of finding this frustrating, i find it adorable. why? because i get it. i totally understand that some people prefer to see the steps for a recipe laid out right there. that it’s less worrisome to embark on a cooking adventure with a map, rather than a loose explanation of how to get there. [and, hell, take a look at this blog. my recipes are 10x longer than they need to be because i try to make sure to cover every step with as much detail as possible. guilty!]

all that said, i still think it’s important for home cooks to practice and endeavor to hone their ability to cook with more improvisation - cooking is an art, people! and it’s not scary!

one way to improve your comfort level in the kitchen is to cook using older cookbooks. with recipes that assume you already have a basic knowledge of the kitchen. instead of overly-detailed steps, the recipes are instead simple paragraphs with just enough instruction.

one such book is james beard’s american cookery.

his recipe for ‘an old leek and potato soup’ is delicious, and an excellent starting point for those of you used to overly-detailed culinary instruction. he gives just enough detail. to illustrate my point, below i’ll enter - word for word - his recipe for the soup. nothing more nothing less. no changes.
your homework: make this soup!

james beard’s an old leek and potato soup

5 or 6 leeks
3 tablespoons butter
3 cups diced potatoes
1 quart chicken broth
2 teaspoons salt or to taste
1/4 teaspoon cayenne
1/2 teaspoon nutmeg
2 tablespoons butter
2 tablespoons flour

wash the leeks, split them lengthwise, and cut into thin slices after removing all sand. sauté in 3 tablespoons butter in a large skillet for 4 minutes. add the potatoes and the broth, and bring to a boil. boil for 2 minutes. reduce heat, and simmer till potatoes are tender. season to taste with salt, cayenne, and nutmeg. strain out the vegetables and put through a food mill or ricer. return to the broth. melt 2 tablespoons butter in a saucepan over low heat and stir in the flour. add 1 1/2 cups of the broth and blend well till the mixture thickens. return to the kettle, and stir till soup comes to a boil. serve in hot soup plates with a dash of cayenne or nutmeg.

the end.

ps: because i can’t help myself, more detail: this soup freezes beautifully. and it’s what we’re having for dinner tonight.