Of course! In fact, most of the best food is within reach of non-chefs. Mince up garlic and italian parsley. Add lemon juice and olive oil. Now stuff that into the cavity of a striped bass and sear on high heat. You'll go crazy for that one.

But then again, the availability of striped bass might be a problem if you don't live close to a coast.

How about pork tenderloin with apple, walnut and cheese? Just flatten the tenderloin with a meat hammer, dice up the apple and cheese, mix'em together with the walnuts and roll them up into the tenderloin. This was the entree for one of my first tests at cooking school and the teachers went crazy for it, but it's really super easy to do.

But those are more recipes, this video was showing the technique, more than anything. Using pan drippings to cook the other elements in your supper is almost always a good idea. Next time you roast a ham, try this: paint the ham with mustard first. Now get a roasting rack, and put the ham on. Now dice up carrots, parsnips, potatos, beets- whatever root veggies you've got around. put them in the roaster around the ham and roast like normal.

The veggies will kick your ass.

I wanted to mention another thing that I noticed, and really appreciated in this video. It looks like they sliced the garlic for sauteeing the asparagus, instead of mincing it. Too many people, especially professionals, cut their garlic way too small. If you slice the garlic thinly like they appear to have done, you get much better flavour. Remember the scene in GoodFellas? Slicing the garlic with a razor blade? That's how you start a good Spaghettini Aglio e Olio. You have to shave the garlic as thin as possible.

Anyway, I dunno, i've been cooking for 7 years, and i've definitely seen a very broad spectrum of cuisine from the very simple and flavourful, to the austere and difficult. Everything has its place- sometimes the best thing is a grilled kebap from a street vendor- sometimes you want 9 courses of haute cuisine.