Sometimes experimenting in the kitchen can be a little scary. Okay, maybe a lot scary. This is especially true when it comes to dishes that are either notoriously temperamental (soufflés) or difficult to pronounce (KEEN-wa) or just all-around more complicated than usual (poached eggs). Well, we can't all live on scrambled eggs and sautéed spinach forever, but thankfully, all it takes to master even our worst kitchen fears is a helping hand. And we're happy to help.We've compiled a list of eight recipes to help demystify some of our favorite "intimidating" dishes. From croissants to creme brûlée, these recipes are just the thing to help you build up your culinary arsenal. See, wasn't that easy?
Ain't-got-time-for-that-but-these-are-cool Homemade CroissantsAnything that's flaky and can be bought at your favorite bakery is intimidating. There's no way around it. But as long as you follow this simple recipe and carve out a bit of time, you're now equipped to make croissants for your next gathering. No prob-lem-o.
Recipe: Half-Baked Harvest
"I GOT THIS" Tandoori Steak Grapefruit Lettuce Wraps
Using exotic signature Indian spices doesn't have to be scary. Combining steak with anything, especially when it's Florida Grapefruit and Indian spice, needs to be a top priority in your life.Recipe: Florida Grapefruit
I don't know what a 'whisk' is, Poached EggsYou've been scrambling eggs your whole life. It's time to get creative. And once you learn that all you need is a pot of almost boiling water, a touch of vinegar and few accessible tips and tools, you'll be a pro in no time. Not only will you be able to impress, but you'll be able to add deliciously runny poached eggs on ANYTHING YOU WANT. Most important tip? Don't flip out when you drop the egg in the water even though it looks like chaos. Just stay calm, and poach on, friends.
Recipe: Smitten Kitchen
Easier-done-than-said, Coconut-Brie Stuffed Quinoa BitesI know what you're thinking. Baked goods stuffed with cheese and made with quinoa? What is this, Top Chef? But you're only six steps away from a crispy, melty, slightly-sweet-but-still-savory snack of the ages. You can make these ahead of time and throw them in the oven ten minutes before you are ready to serve. You're welcome.
Recipe: Half-Baked Harvest
The Easiest Mushroom, Quinoa, and Lettuce Risotto You'll Ever Actually LikeIf you can stir grains and fry an onion with mushrooms, you can now make this Mushroom, Onion and Lettuce Risotto. Risottos are normally reserved for a first course, but can also be combined with more veggies or protein for a heartier entree.
Anyone Proof "My First Black and White Sesame Salmon"We're really proud that you learned how to ignite your grill and thoroughly burn a hot dog last year. Congratulations. But in case you want to step up to the plate, literally, this recipe will help you develop some basic knife skills and prepare a seemingly fancy meal. Leave the frozen fish sticks in the freezer for this one.
Recipe: A Food Centric Life
Piece of Cake: Mexican Chocolate Soufflé
Yes garcon, we know the fancy soufflés at your restaurant need to be ordered at least 20 minutes before dessert. But now we don't need you or your pastry chef. Turn on the Rocky theme song, followed by the intro to Chariots of Fire and bake your way to eternal victory.
Recipe: Food Network
Fire Department-less Homemade Crème Brûlée
Because our insurance policy doesn't allow us to handle 'tools of fire' we thought a torch-less crème brûlée would be a great way to wrap up this piece. You may think that such a restaurant-dessert staple might be a nightmare in the kitchen. But no stove top mixing, mixer, complicated ingredients nor specialty tools are involved. Go get 'em Tiger.
Recipe: The Kitchn