Monday, January 31, 2011

The Resting Period

In your culinary travels, I'm sure you will come across recipes that you find interesting, recipes that call for large cuts of meat that are sliced after the cooking process. This doesn't always mean that you have to cook the meat for longer, to cook it through...because essentially, that idea will leave you with some overcooked pieces, and some undercooked pieces.

Medium Rare
Medium Rare

The key to cooking a large piece of meat is the resting period. I will use last night's dinner as an example, since that's what inspired me to write this post in the first place. I made a beef tenderloin recipe from Gordon Ramsay's In The Heat of the Kitchen. My piece of beef weighed about a pound. I put it in a preheated 350 degree oven for 20 minutes, basting every 7 minutes or so, but when I took it out, it was still pretty soft, rather than springy, which is what I was looking for. I left it in for another 5 minutes and then removed it from the oven.

Now, if I had cut into it right then and there, the middle would have still been bloody. But, I left the meat to REST for 5 minutes, allowing the heat to move through the meat and continue cooking. Now, when I cut into the meat, it was PERFECT. Pink in the middle, not overcooked on the outside - and it was delicious! I mean, seriously delicious!

Beef! It's What's For Dinner: Finally, Not Well Done
Medium

It is best not to cut into a piece of meat until you are ready to start serving. Each time you pierce the outer layer, you lose valuable juices and flavors. One trick I learned, thanks to a very cool apron that I bought for my friend for Christmas is this; If you take your hand and touch your thumb to your pointer finger, and then press on the pad of your hand, you will have the feeling of a piece of meat cooked rare. Going down the line, middle finger to thumb should feel like medium rare, ring finger to thumb should feel like medium, and pinky to thumb should feel like well-done (that's too done, if you ask me!). I thought that was a brilliant little tidbit and I have carried it with me. It's easy to remember, that's for sure!

Sunday, January 30, 2011

Another Important French Term

It seems that the French have a corner on the market of important cooking techniques, and the mirepoix is one of the most important. Have you noticed that many recipes start with an assortment of diced onions, carrots and celery? That's the mirepoix! (pronounced meer-pwah)

mirepoix
Mirepoix for Tomato Sauce

In all its forms, either raw, roasted, or sauteed in butter, this trio is the base for many stocks, stews, and sauces. While this is the most common threesome, other cuisines have their own variations. In Italian culture, it is known as soffritto, and involves olive oil (instead of butter), as well as garlic, fennel, leek and herbs. In Creole cuisine, it is known as the Holy Trinity, and uses onion, bell pepper and celery.

The reason for the use of onions, carrots and celery (usually in a 50%, 25%, 25% ratio respectively) is the flavor and aroma that these three ingredients add to a dish. When chopping, there's not much need for uniformity among your cuts, since the vegetables cook down so much during the process. They get extremely soft and almost melt into the surrounding ingredients, adding body and thickness to the stew, soup or sauce. The smaller the dice, the quicker the aromas and flavors are released. In the event that you are looking to make a "white" stock (stock that has little to no color to it), substitutions for the carrots include parsnips and/or mushroom trimmings.


Mirepoix(cuisine)
Roughly chopped mirepoix (Wikipedia)

I keep these three ingredients on hand at all times, and they usually have a starring role on my grocery lists as well. So many things start with this threesome, its just easier to always make sure you have enough on hand. Even if you don't have a recipe to go on, it's the base for basic marinara sauces, as well as most soups and stocks, so even if you are throwing something together during that "clean out the fridge" week, it is best to have them on hand!

Fun FactIn French restaurants, mirepoix is an important item in every line cook's "mise en place" (the prepared food items at their cooking stations that save them the trouble of making each tiny part of a recipe every time an order comes in). Read more at Suite101: Mirepoix: A combination of onion, carrot and celery 

Saturday, January 29, 2011

Leftovers for Breakfast?

It's that time again, the time when I spend a few days using up what's left in the fridge, putting use to the ingredients in the pantry, and cleaning things out for the next shopping trip and even more exciting, the NEW MENU! :) My task today is to see what things I can put together for the next few days of meals, and then plan my menu and make my grocery list. Over the next week, I'll start to gather the ingredients from that list so that the menu can begin.

Shopper iPhone App w/ Guiding Stars
Shopper iPhone App

This morning, I used some of the things in the fridge to make a great scrambled egg dish! Eggs are a great base for most vegetables and they make for a great way to use up those scraps from previous dinners. I chopped up a tomatillo, which I then sauteed for a few minutes, and some leftover chives. When I make scrambled eggs, I beat the eggs with the ingredients mixed in, so that it all cooks together. Once the eggs, tomatillo and chives were cooked through, I sprinkled a little goat cheese through out and seasoned it with salt and pepper. What a delicious breakfast!



Other great ways to use leftovers: pizzas, pastas, "garbage" salads (salads with LOTS of stuff thrown in)

We have plans tonight, so there won't be any more cooking today, but tomorrow, I'll roast those beets from the farmer's market last weekend, and I have a few leftover cuts of meat from the freezer to defrost. There may even be a parsnip puree in my future!

And now...on to the menu planning!

Friday, January 28, 2011

New Toys!

Happy Friday, everyone! I hope you all had a wonderful meal somewhere terrific this evening!

Yesterday, I got a special delivery! I had some Williams Sonoma gift cards that I used last weekend to buy myself a new toy for the kitchen, and I'm VERY excited to use it! What did I buy, you ask!? Well, I think I've mentioned that I much prefer fresh pasta to dried, and that on most occasions, I make my own. I do this with attachments for my KitchenAid Stand Mixer. Currently, I own a pasta roller, as well as a cutter for both fettuccine, as well as spaghetti. In addition to the rollers, I also have an attachment that works with the meat grinder to make some of the shaped pasta, but it's not ideal for my needs. So I purchased....drum roll please...


A PASTA PRESS!



This attachment, for the KitchenAid Stand Mixer, presses the pasta dough through specially shaped discs to make Spaghetti, Bucatini, Rigatoni, Fusilli, and both large and small Macaroni. Who's excited!?!? I AM!! I've been waiting to buy this accessory for a long time now, so I'm ecstatic that's it's here! I plan on making some of these shaped pastas now, instead of purchasing them. The more things I make from scratch, the fresher we keep our diet, and that's something I stand 100% behind. I also have plans for a bread maker in the near future, which is a very exciting prospect for me!



Fresh pasta is a process for sure, I won't deny it, but it is worth every second. Once the dough is made, rolled out and cut, it takes about 3 minutes in the boiling water, and it is just so soft and succulent. It absorbs sauces and flavors much better than dried pasta, since it's more of a doughy consistency, and really accentuates those flavors. You can even take a weekend and make a bunch of pasta, and refrigerate it or freeze it for the future. I challenge each and every one of you to a taste test between fresh pasta and dried pasta. If you try it, and prefer the boxed variety, I'll eat my socks! :)

Stay tuned for some delicious fresh pasta recipes!

Thursday, January 27, 2011

Viva Papagayo!

I would like to take a quick moment to thank everyone who's reading this...we've hit 1,000 views, and that truly is an incredible feat in under a month! Thank you to everyone who's shown their support! It means the world to me!

Today, I took a friend to lunch for his birthday, and had the brilliant idea (truly, it was brilliant) to try the new Mexican restaurant down the street from my office, Papagayo. Let me start by saying that I have nothing but the highest praises for this establishment. Everything about our visit was superb, and before I start gushing, let me tell you all about it.

We opened the door and were met with bursts of bright colors, festive music sung in the native Spanish language (a bunch of songs recognizable from my Zumba class!) and a bustling atmosphere. The hostess was very friendly and led us to a table immediately. The atmosphere in this place is intoxicating - it just makes you want to be in a good mood. In fact, I would describe it like this: It feels like vacation! :)

Papagayo
The Real Papagayo

Our waiter, Hector, came over momentarily to take our drink orders, and he was so attentive throughout our meal! We ordered our drinks, and before we had even ordered meals, he'd already refilled them as well. The menu has much of the traditional Mexican fare, as well as some updated, modern twists, along with quite a few healthier options as well. I chose to go with the Pan-Seared Shrimp Penne (tequila lime reduction, ancho clam broth, baby spinach and roasted peppers), while my friend decided on the Shrimp and Avocado Salad (pan-seared achiote marinated shrimp, avocado, mango, jicama and chipotle vinaigrette).

Once our orders were placed, Hector brought us some chips and salsa. I can pretty much guarantee these chips were homemade, along with the salsa, and they were both delicious! They also offer a table-side guacamole on the menu, and as we were leaving, I happened to notice one being ordered. It looked fantastically fresh, and I will be trying it next time!

homemade fresh tomato salsa & guacomole

Our meals came in a nice amount of time - we had time to chat while we were waiting, but we weren't checking our watches either. The service was very well-timed. Both of our meals were delicious, perfectly sized, and very appetizing to look at as well. My friend's salad was vibrant and fresh-looking. My pasta was cooked al-dente, the shrimp were cooked perfectly, and the broth was decadent without being rich. The clam broth really added a lovely thickness to the broth, without overpowering the other flavors in the dish.

Because this was a lunch, and I had to go back to work, I couldn't sample the drink offerings, but this establishment does pride themselves on their tequila selection. There is a large floor-to-ceiling display case, boasting many brands of tequila. They mean business! Scattered among the bottles, you'll find those Day of the Dead skeleton dolls, a touch that I find very endearing in Mexican restaurants. I just love them!

Skeleton Ladies

I will definitely be frequenting this restaurant on a regular basis. I love the ambiance, and the food is delicious. The portions were perfect as well. We both finished our plates, and felt perfectly satisfied - neither overly full, nor still hungry! I also think this would be a great place to gather for happy hour and will be checking out the scene in the near future!

Well done, Papagayo! WELL DONE!

Papagayo is located at 283 Summer Street, in downtown Boston. Check out their website at www.papagayoboston.com.

Wednesday, January 26, 2011

The Advantage of a Homemade Bolognese

The homemade Bolognese, or meat sauce, is a quintessential addition to any well-rounded cook's repertoire. I must stress the importance of the "homemade" portion of that sentence. The difference between a store-bought marinara with some ground beef in it, and the slowly simmered sauce chock-full of the meaty flavors characteristic of the dish is incomparable.

bolognese (5)

Bolognese, believe it or not, doesn't really have a lot of tomato base at all, nor is it really all that "saucy." It's mostly meat, simmered slowly until tender, so that all the flavors can meld together to create a very thick sauce with quite a bit of depth to it. Traditionally speaking, the ingredients include pancetta, olive oil, butter, onions, carrots, celery, ground beef and pork, white wine, tomato paste, salt, pepper, nutmeg, chicken stock, and a little heavy cream to top it off. See, not much tomato at all mentioned there! We tend to get lost in the commercialized version of a "bolognese," that jarred red sauce with some meat stirred in it.

There are many modern variations on the Bolognese, and one of my favorites is from the Stir cookbook, by Barbara Lynch. Her recipe is one of the stars on the menu at her restaurant, The Butcher Shop. Its flavors are based on ground veal, lamb, and pork, along with some finely chopped chicken livers and it makes for an extremely robust sauce. As the flavors meld over the course of a few hours, they develop into a very rich sauce that is just perfect over a plate of homemade fettuccine. Make a large batch and freeze half for later! It will also keep in the refrigerator for a few days...leftover Bolognese truly is a treat!

If you really enjoy a "saucy" sauce, Giada De Laurentiis has a simple Bolognese sauce which uses a can of crushed tomatoes and ground beef. It can be found in her book, Everyday Italian. This recipe is a bit more mainstream, and much more stereotypical, but if you have a penchant for all things tomato-y, you might like this recipe better. I will say that I prefer the traditional to the mainstream. If I wanted a marinara sauce, I would make a marinara sauce.

2009-10-20 Bolognese

If you want to try making Bolognese, remember to be patient. It takes time for those flavors to develop, and this is not a short process. Take a Sunday afternoon and really work with it...and try a few different recipes before committing to one for life! You'll find the balance that you like, the flavors you enjoy most, and maybe even create your own award-winning Bolognese! If you find one you especially like, please share, as I'm always looking for the next great recipe!

Tuesday, January 25, 2011

Buying Food Off The Truck!

Some states boast outdoor "food courts" by the parking lot-full. Others look confused when a food truck is mentioned, but in between these two extremes is Boston, with their beloved Clover Food Cart. The Clover cart started at MIT. Since then, it has become a phenomenon at the Dewey Square Farmer's Market this summer, and has also developed a brick-and-mortar store in Harvard Square. The wonderful staff at the Clover Food Lab braves the cold and wind to stand in Dewey Square, slinging their delicious, locally-grown, vegetarian fare, each and every day...and we THANK YOU!

Chickpea Fritter


The menu (written on the side of their truck, in dry erase marker) is ALL vegetarian...wait, don't let this sway you! All the sandwiches are served in a wheat pita, piled high with wholesome goodness. The Chickpea Fritter sandwich boasts, of course, chickpea fritters as well as a hummus dressing, marinated carrots and cucumbers and a yummy red cabbage slaw. I think this is one of the most substantial sandwiches, so when I'm extra-hungry, that's my go-to pick! Many of the choices reflect in-season vegetables, so the menu changes with the seasons. Today, I decided to try the Sweet Potato - slightly charred sweet potatoes, jicama slaw and a cilantro dressing. This was a new one for me and I loved it!! Other choices include BBQ Seitan, Egg and Eggplant, and my favorite in the summer months, the Heirloom Tomato!

The Clover Cart also has a lot of options aside from sandwiches. They offer a few special vegetable salad-type side dishes each day, as well as soups. Today, I noticed a celeriac soup on the menu, and I will be back to try that in the near future! The one side that is ordered the most frequently it seems are the rosemary fries, and you can smell those things a mile away - they make your mouth water! They also have a breakfast menu, something that I have yet to try, but stay tuned...I'll get there eventually! :)



They also make their own beverages! I know, what DON'T they do!? :) The selection ranges from iced teas to lemonades, and they even have mulled cider on those cold days! Today, I had a Sage Lemonade that I wish I could drink for the rest of my life! It's so natural tasting, not weighed down with sugars and sweeteners. You get the true taste of lemon and sage, and it is extremely refreshing. Another favorite of mine is the Iced Hibiscus tea. A must try!

The staff is friendly and upbeat, taking orders on their iPhones, and calling them out to the cooks in the back of the truck. Even when the line is at maddening lengths, it's worth the wait. I have always been ecstatic with my order! The people behind this concept, as well as the ones upfront, running the show, are brilliant and awesome. And today, as I left the cart, I heard a loud, "Have a great day, Meredith!" Now that's service with a smile!

Monday, January 24, 2011

Get Cookin' to this Playlist!

I love listening to music while I cook. I tend to get it pumpin' in the kitchen and then, as I finish up the dish, calm it down with a few low-key songs. Check out this playlist!


Source



Bartender by T-Pain (feat. Akon): The best way to start any recipe is with a glass of wine! Who better to serve it than T-Pain as bartender?!

Burn It Up by R.Kelly (feat Wisin & Yandel): Now, we don't really need to be burning things in the kitchen, but this song gets me groovin', and when I'm groovin', I'm COOKIN'!!

Fuego by Pitbull: Ah, now we're getting hot! On the same theme of burnin' it up, in a metaphorical sense.!

Breakin' Dishes by Rihanna: If this song doesn't get you bumpin', I don't know what will. But again, don't break the dishes, unless they just can't handle your culinary creativity!

Kitchen by Mary J Blige: To be honest, I just love that Mary J is talkin' about her kitchen...regardless of the double entendre. Protect your kitchen!

Hot N' Cold by Katy Perry: Whether you're making a hot meal or a cold dish, Katy Perry will definitely rock through it with ya!

Pour Some Sugar On Me by Def Leppard: Everything's better with a little sugar! ;)

Green Onions by Booker T and the MG's: As you follow more and more recipes, you'll find that tons of things are garnished with green onions! They make the plate look pretty and add a nice bite! What kind of playlist would this be if there was no garnish?

Syrup & Honey by Duffy: I love Duffy's voice and what better way to start putting things away while your meal cooks and start winding down from your busy day, then with a little syrup and honey?

Horchata by Vampire Weekend: Horchata is a Mexican delicacy, made with rice, vanilla and cinnamon, and Vampire Weekend is a great way to relax at the end of the day!

Lemon Meringue by Poe: What's dinner without dessert? ;)





I hope you enjoyed this playlist and it gets you jammin' in the kitchen! It doesn't have to be a chore to come home and make dinner each night! Make your own little party in your kitchen and enjoy yourself!

Sunday, January 23, 2011

Nuevo Mexico

A friend of mine gave me a cookbook entitled A Platter of Figs and other recipes, by David Tanis. He passed it along to me because he was never "inspired." I understand where he's coming from because when flipping through the pages, I can only feel daunted by the complicated menus before me. And that's what they are...menus. This book is divided into 24 menus, all with 3 or 4 courses, referencing points in the author's culinary career. For the past few months, all I've done is flip through the pages, while looking to plan my menus, glancing at his menus, thinking that the fare sounded good, but yet, complicated...it would take all day! Let me clarify, and say that I believe this is the point of these recipes. They are meant for entertaining...an impressive spread when the boss and his wife come over, or family night ensues.

New Mexico
New Mexico

I didn't have anything like that going on this weekend, but I decided it was time to give it a try. After flipping through all 24 recipes, I settled on Menu Twenty-One: Nuevo Mexico. This menu boasts Avocado Quesadillas, Spicy Pickled Vegetables, Green Chile Stew and for dessert, Bizcochitos. Each section starts with a short story about what this menu means to the author. This story stemmed from his time spent in New Mexico, and the local cuisine, based on Spanish fare, influenced by Mexican and Native American cultures. I don't normally cook this type of cuisine, so I was excited to get started. I began early in the afternoon because I was going to take my time putting this meal together, and I knew it would take awhile.

I started with the Spicy Pickled Vegetables, because the instructions said that they could be served at room temperature. Thinking that I could make this portion and leave them to cool was a strategic move. Once those had been cooked appropriately, I put them aside, and turned my attention to the Onion Relish, a pairing for the quesadilla. Having finished the relish, I set my sights on these so-called Bizcochitos. They are anise-flavored sugar cookies, and they are a New Mexican specialty. I enjoy messing with the quantities of ingredients, so baking does not come easily to me, but I was determined to make this entire menu, so I started to make the dough. Once the dough was made, it needed to set to a firm consistency in the refrigerator, so I turned to the stew, which needed to cook for about two hours. The Green Chile Stew has pork butt, onions, tomatoes, carrots, potatoes and of course, green chiles in it. Not to mention all the spices and chicken broth. I got that simmering on the stove, and boy, did it start to make the house smell good! What a perfect dish for a cold winter's night!

inside the beast

I didn't make the Avocado Quesadilla until the stew was done, since I know that quesadillas don't take very long to make. While we enjoyed our meal, the cookies baked, finishing just in time for dessert!

The Outcome: The Green Chile Stew is delicious. The pork just breaks apart with a fork, and I think that the broth will be even more flavorful tomorrow, when I eat it for lunch after my yoga class! The Avocado Quesadilla was my favorite part of this meal! The onion relish really added something to the flavor profile, and there was just a burst of flavor with each bite. I could have done without the Spicy Pickled Vegetables...they were just okay. As for the Bizcochitos, I think I need to try those again. My dough was a bit too crumbly, even after the refrigeration time, so a lot of it was wasted. The cookies that I did make aren't as flaky as the recipe boasted, but the good news is that I think I know what I did wrong! The dough should have been kneaded longer, so that there were no cracks inside. I made note of this in my cookbook, so that next time I try it, I know what I need to change in my process!



This was a very labor-intensive menu, but I'm glad I made the attempt. I learned a lot about a cuisine I've never really experienced, used some spices that I had never used (epazote, anise seeds, and Mexican oregano - remember my post about spices - this is where they ALL went!). I will definitely be making more of these menus in the future, because I really enjoyed putting this one together. And maybe we'll take a little trip to New Mexico sometime...to try out the local fare, first hand!

Saturday, January 22, 2011

A Trip to the Winter Farmer's Market

Today, we took a trip to a Winter Farmer's Market that I heard about through DailyCandy. It's in Somerville, located at 191 Highland Avenue, in the Arts at the Armory building.

As we walked into the building, we noticed the interesting architecture of the place. It's a very cool building. Once we entered the large auditorium, we witnessed all the people milling around the booths stacked high with freshly baked breads, locally grown root vegetables, and farm-raised meats and seafood.

freshly baked . sliced

We stopped at Hi-Rise Bread Company (Cambridge, MA), a local bakery that I know from the summer farmer's market at Dewey Square, in Downtown Boston. I didn't buy anything today, but they had some delicious-looking freshly baked breads for sale! I've purchased bread from them in the past, and been totally satisfied every time!

Moving on through the room, we came across Winter Moon Farm (Hadley, MA), and my goodness, these root vegetables were HUGE! I purchased two giant parsnips, as well as some obese beets, both red and golden. I also picked up a watermelon radish, something you don't see very often, but they are so pretty and delicious, I couldn't help myself. I also noticed their sizable carrots and turnips. I will definitely be looking for their booth in future Saturday shopping trips!

Watermelon Radish

In the corner of the room were a few wineries. Among them, we found Turtle Creek (Lincoln, MA). The three lovely gentleman manning the table offered us a taste of their Riesling, which was delicious. The flavors were wonderfully balanced, yet sweet. This winery has 3 acres of land where they grow their fruit, along with outsourcing from California and New York's Finger Lakes. They assured us that even though some grapes may come from non-local sources, they follow the entire process to ensure sustainable methods. I'm looking forward to taking a visit to their winery in the summer months for a tour and tasting.

We finally stopped to talk with Austin Brothers Valley Farm (Belchertown, MA). They had some lovely cuts of meat, and very reasonable prices, and I will definitely be frequenting their booth in the future. They offered a nice variety to choose from, and I will make them my first stop once I make my new shopping list.

Steaks

There was a second floor to this extravaganza so we ventured up the stairs to find three more vendors. One of these was a seafood vendor. All they had left when we arrived were some beautiful Day Scallops, but the list of originally stocked items was extensive. Hopefully I can get there earlier in the day next time.

All in all, I think I got a great deal on some abnormally large beets, parsnips and radishes. I'm looking forward to my next shopping list, knowing that this exists. I will certainly stop here before the grocery store, because locally-grown meats and produce always taste better. I thought I was out of luck until the springtime, when farmer's markets reopen, but it looks like I was mistaken. What a great find!!!

The Somerville Winter Farmer's Market runs on Saturdays through March 26th, from 10am - 2pm. Some of the booths even accept credit and debit cards!

Friday, January 21, 2011

Parsnips: Touting the Unsung Hero of the Root Vegetables

Root vegetables hold a spotlight in winter cooking, but when we think of them...which ones come to mind? Potatoes, of course, and carrots...maybe even celery root and beets. But when you see parsnips in the grocery store, do you grab a bunch? I do, almost always, and I would like to help parsnips win your hearts! :)

Parsnips

Parsnips are related to carrots, hence the resemblance in shape, but they have a sweeter flavor, and get even sweeter once cooked. However, the parsnip is actually richer in vitamins and nutrients than the carrot, boasting 600 mg of potassium per 100 g. It is also a good source of dietary fiber, and 100g only contains 55 calories. (Thanks Wikipedia)

They make a great addition to stews because as parsnips cook, they get soft and partially melt into the cooking liquid, integrating its flavor throughout the dish. In Jamie Oliver's, Dark Sticky Stew, the grated parsnip lends a hand to thickening the base with its sweet and creamy texture. This recipe is a wonderful winter meal that makes for some delicious leftovers as well. They also make a lovely part of roasted root vegetables, a very simple and delicious addition to any meal in the winter months. (If you like Jamie's recipe, check out Jamie's Kitchen - it is one of my all-time favorite cookbooks!)

Parsnips to Ship

My favorite way to serve parsnips is parsnip purée! A bit like mashed potatoes, parsnips get extremely creamy as they are puréed, and they make a wonderful addition to a nice beef tenderloin, a chicken breast, or some lamb. For you vegetarians out there, parsnip purée would make a nice bed for a stuffed Portobello Mushroom cap, don't you think? :) Gordon Ramsey (my hero, seriously - he's my IDOL) loves to pair his main courses with parsnip purée, and his recipe for it is, decidedly, my favorite.

Gordon Ramsey's Parsnip Puree
100g butter
4 large parsnips, peeled and chopped
100ml heavy cream
sea salt and freshly ground black pepper

Melt the butter in a frying pan over a low heat and cook the parsnips until completely soft and falling apart (about 25 minutes). Add the cream and bring to the boil. Season, then liquidize to a smooth purée. Keep warm.

How delicious does that sound?! Now...go make it, and tell me how delicious it IS! :)

parsnip people

Also, as a side note, I received my copy of the Whole Foods Cookbook that I mentioned in an earlier post. After flipping through it, I'm even more excited to start making some of these recipes, and for all you vegetarians out there - this book is more than 50% vegetarian...PICK IT UP! :)

Thursday, January 20, 2011

Take a break! Have some coffee!

Happy National Coffee Break day, everyone! In honor of this special day, I would like to pay homage coffee, as an ingredient!

Coffee

Coffee, in all its forms, is a wonderful addition to chilis, rubs, marinades and of course, desserts. Recipes call for beans, grounds, instant, and brewed...but no matter how you start, coffee adds quite a punch to dishes. It has a natural acidity that makes coffee good for tenderizing meat as well. Marinating the meat in something with acidity will cause the meat to break down and be moist and succulent once cooked.  Incorporating ground coffee into a dry rub for burgers, steak and short ribs brings a lot of smokiness to a dish, and you'll instantly find the difference between using it and not. You can also brew coffee to use in a wet marinade. Try Short Ribs Braised in Coffee Ancho Chile Sauce for an example of spice and the smoky flavor of coffee combining in this southwestern-inspired dish. Plan ahead, you need to cook short ribs for a good 3-4 hours to get the meat really soft and falling off the bone.

Many chili recipes use brewed coffee as an ingredient. Coffee goes well with spice, as we've already seen, and adds smokiness to a dish that's well, supposed to be smoky and spicy! :) Here's a recipe for a Chocolate Stout Chili. Chocolate and coffee go well together as well, and chocolate is one of my favorite things to throw in chili, it adds a richness without even knowing that it's chocolate that you're eating!

Espresso Gelato Affogato

Finally, I would be remiss if I didn't mention the BEST coffee dessert ever. Affogato (Italian for "drowned") is an italian dessert made with scoops of gelato, or ice cream. Hot coffee, or espresso, is then poured over the ice cream, and it is DELICIOUS! The ice cream melts a bit, the coffee cools down a bit, the flavors mix, and it's like a very sophisticated version of an ice cream float! Here, Giada De Laurentiis shows us one way to make Affogato.

I hope this posting left your mouth watering with a craving to try coffee in ways other than in a cup first thing in the morning! Expand your horizons, and put those ingredients to use in unexpected ways!

Wednesday, January 19, 2011

The Importance of Multiple Cutting Boards

Mum's present - Chopboard.

When you start your mise en place, it is imperative that you have a different cutting board for meats and vegetables. There are numerous ways to accomplish this, but you MUST make sure you do it. Meats carry a lot of bacteria before they are cooked, and even if everything is eventually going into the same pot, vegetables can still be contaminated with that bacteria prior to being cooked. For this reason, I make sure to take out a cutting board for each type of ingredient I will be prepping, before I even start. You can do this with color-coded boards, which are sometimes sold in packs.


Alternatively, there are some very cute sets that even have little pictures on them. I have a set of 4, from Sur La Table, with pictures of a fish, a cow, a chicken, and a carrot on them. This set is similar to the one I have: Cutting Boards. These are only $16 and that is a small price to pay for keeping you and your loved ones healthy when you cook. 

steel 3


This goes for knives as well. I have two favorite knives, so I tend to wash them if I need to cut more than one type of meat, but normally, I've got one set aside for my protein, and the other will prep the veggies and other ingredients. As long as you wash your knife with soap in between ingredients, you don't really need to have more than one. 


Raw chicken can carry Campylobacter, as well as Salmonella, the leading cause of food borne illness. Raw beef can also carry Salmonella and Campylobacter, in addition to Listeria Monocytogenes and Staphylococcus Aureus. Raw fish can carry Anisakis Simplex (or Herring Worm), and Vibrio Species. Now let me clarify - don't stop eating these proteins because of this information. These bacteria can be spread through the improper cleaning and care of raw meats. That's why, if you decide to try making sushi at home, ALWAYS make sure that you are buying sushi-grade fish. This way, you are assured that the fish was handled properly for raw consumption. This is the case with beef too - you CAN eat it raw, as long as it's prepared appropriately. On the other hand, you can NEVER eat chicken raw...don't even contemplate it. 


Finally, I'd like to give an example of a more complicated meal, just to give you an idea of how careful you need to be. Let's say you are cooking an Asian stirfry, with beef, shrimp, chicken and veggies. You need 4 cutting boards for this meal, to be on the safe side. You'll also either need 4 knives, or a sponge and dish soap, to wash the knife in between ingredients. 


Healthy and safe cooking to you all, and to all a good night! 

Tuesday, January 18, 2011

Go-Go Gadget: Citrus Squeezer

There are so many kitchen gadgets out there, and it's hard to determine which ones are necessary, and which ones will sit in your gadget drawer for years to come. We all have a few gadgets that don't work as well as we had hoped! I am as guilty of this as the rest of us, if not more so. I have a mango splitter that I have used once...I'll be honest, its usually easier with a knife. I thought it was a GREAT idea at the time though!

Lemons

One gadget that I purchased awhile back is a citrus squeezer. This gadget is extremely handy for a number of reasons. The most important of these reasons is that you get the most juice out of each citrus half! The way the squeezer is designed also prevents seeds from falling into your dish. Nobody wants to find a lemon seed in their meal! I have the lemon squeezer because it's larger enough for both lemons and limes. The squeezer designed for limes is a bit small for a lemon half, so it's better, if you are only going to invest in one, that it be the lemon one. There is also one designed for oranges, but I tend to use orange juice from a carton in recipes calling for orange juice. However, if you like your fresh squeezed oranges, you can always pick one of those up as well.

Lime

There are larger, electric juicers that would accomplish the same effect, with even less physical strength but it's yet another appliance that will sit on your counter. I would recommend an electric juicer if you make a lot of smoothies, or fresh squeezed juice drinks. However, if you have recipes that call for a little citrus, these affordable citrus squeezers are the way to go. It saves time, gets more juice out of each half, and saves your dishes from those perilous seeds!

Monday, January 17, 2011

A Biscuit in a Basket

bacon

Last night, I made Bacon and Chive biscuits. They were delicious, and I wanted to share with all of you! The original recipe is from the Stonewall Kitchen Favorites cookbook.  I made them to go with a corn and sweet potato chowder, as well as an arugula and asparagus salad (both of those recipes are also in this cookbook). This combo was great together, but these biscuits are so versatile. They can be served with a breakfast meal, and if you make larger ones, you could even use them to make breakfast sandwiches. They also go well with soups, salads, and I can totally see serving them to dip in a delicious bouillabaisse broth as well!

I adapted the recipe a bit. I prefer the thick-cut bacon to regular strips, so rather than 8 regular slices of bacon, I used 6 slices of the thick-cut. (If you are vegetarian, try making these with the Smart Bacon instead.) You'll need 1 1/2 cups of flour, 1 Tablespoon of baking powder, 1 Tablespoon of sugar, 1/4 teaspoon salt (use Kosher), 1/4 cup of unsalted butter, 1/4 cup of shortening, 1/2 cup chopped fresh chives, and 1/2 cup of skim milk. (The original recipe calls for whole milk, but I lightened it up a bit...and I think you could probably use soy milk as well, should you have a dairy allergy.)

Set the oven to preheat on 375 degrees F. Cook the bacon until nice and crispy, drain on paper towels, and then finely chop. In a large bowl, sift the flour using a fine sieve, and then add the baking powder, sugar and salt. Stir well and then begin to add the butter and shortening. With both, you want to add small pieces at a time and use your hands to work the fats into the flour mixture gently. You can also use a pastry blender or two knives, but hands really do work best! Don't be afraid to get a little messy! Once the mixture has the appearance of cornmeal, add the chopped bacon and chives. Add the milk, and with a fork, stir the mixture until it just comes together. Don't overwork it! Now, the recipe calls for rolling out this dough and then using a circular cutter to make the shapes...but, again, don't be afraid to use your hands! I made small patties with my hands instead of doing all that rolling. Put the biscuits on an ungreased cooking sheet. I put a sheet of parchment paper down to assure that there'd be no sticking. You want the biscuits to be about 1/2 an inch thick...any thicker and they won't cook correctly, any thinner and they'll dry out. Put them in the oven for about 15 minutes, or until the tops turn to a golden color. The recipe says you'll get 12 biscuits ... I think I made mine a little on the larger side, since I got 11 out of the batch of dough.

Chives

These biscuits are a quick and delicious addition to many meals. Give them a shot and let me know what you think!

Sunday, January 16, 2011

A Girls' Night Tour of the South End

Good morning everyone! I hope you all had a lovely Saturday evening filled with yummy things to eat and drink. I know I did! The girls and I took a tour of some of the fabulous restaurants that are scattered throughout the South End, an up-and-coming section of Boston. Along our way, we found some delicious tidbits and extremely interesting drink concoctions. I can't wait to share with you all what we discovered!

Oyster

B&G Oysters: Our first stop brought us to a lovely oyster bar. Each day, this seafood haven has a different selection of oysters to choose from, and if you sit at the bar, like we did, you can even watch them being shucked for your order. The "shuckers" are very friendly and I definitely found myself asking "Oh, those look delicious, which ones are those?" a few times. They were happy to answer. Our server, Chamath was extremely knowledgable in helping us to pick out both our wine choices and our oysters! It was so hard to choose after he spoke about them, but we ended up with the following: Summerside (from Malpeque Bay, PEI), Rip Tide (from Buzzards Bay, MA), Blue Point (from Norwalk, CT), Pine Island (from Oyster Bay Harbor, NY) and Penn Cove (from Whidbey Island, WA). In my opinion, the Rip Tide oysters win this contest. They were juicy, sweet and went perfectly with B&G's special mignonette, made with prosecco and shallots. YUM! Chamath also raved about the Jonah Crab Salad, which boasts bibb lettuce, avocado and a blood orange vinaigrette. We decided we needed to try this as well. It certainly was delicious! The balance of flavors was incredible, and the crab was wonderfully fresh! As we bundled up for the trek to the next stop on our journey, Chamath asked where we were headed, and even recommended a few dishes to try there. (To Chamath: we did try them and they were delicious! Thanks for a wonderful time!) B&G Oysters can be found at 550 Tremont Street, in Boston, MA. Reservations recommended.

Coppa: I'd been looking forward to trying this restaurant all day. Thank goodness there were a few seats open at the window bar, because this place was PACKED, and for good reason. We sat and first concentrated on the drink menu, which intrigued me because of the way it was organized. They were separated by flavors, Refreshing, bright, sweet, tart, slightly bitterRich or savory, sometimes spicy, and Sweet, medicinal, and luscious. I decided on the Cin! Cin!, which was delicious (another yummy choice of cocktail: Elena's Cocktail). Much of the menu at Coppa is small plates, an Italian form of Tapas, so we ordered a few of those to get a taste for the menu. The recommendations from Chamath, over at B&G, were the Duck Prosciutto and the Meatballs Alforno, so we ordered both of those, along with the Burrata and the Cavolfiore, a salad of marinated cauliflower, shallots, thyme and sea salt. All four plates were very tasty and beautifully presented. I will definitely be going back to try the pastas as well as the pizzas and will keep you all posted on that adventure. I might have found a new favorite spot in Coppa! Coppa can be found at 253 Shawmut Avenue, in Boston. Reservations recommended here as well!


The Gallows: Third stop! The Gallows has a VERY cool ambiance. The first thing we noticed as we walked through the door were the bats hanging over our heads...and the T-Rex head mounted behind them. I loved it immediately! Inside, the ceilings are wood boards with the light shining through the cracks, a very interesting way to light a space, and it works so well for them. The bar area was hoppin' and we waited to find a couple of seats right up by the bartenders. Carl, the bartender who helped us, was awesome. He had some great recommendations for us and we were pleased with everything we tried. He has an extensive knowledge of scotches as well, so if you have questions...look for Carl! I have to say that they have the most interesting list of cocktails I've ever seen. One of the choices even had VEAL STOCK in it. I was not that brave, but did try The Stalker, which was refreshing, with celery bitters and Pisco (an unaged brandy from Peru) ...something I'd never heard of before! I love learning new things about food and drink! Also try The Healer, for a rye whiskey version of a Sidecar. What I liked about The Gallows' menu is that they offered charcuterie board choices, a great thing to order at a bar for a few nibbles. We ordered the Ploughman, which came with goose three-ways, including a delicious terrine, their in-house pickled veggies, bread and cheese. It was a lovely snack to go with our intriguing drink selections! I love an eclectic mix of people, and that's exactly what The Gallows offers. It was a great scene! The Gallows can be found at 1395 Washington Street, in Boston. I would recommend a reservation if you want to do a sit-down dinner, but the bar area was a great time!



Estragon: Our last stop took us to Estragon, a tapas bar, and another one that I'd been looking forward to all day. I'd heard about this place from Joe, a bartender at Pops, and lo-and-behold, who was behind the bar? Joe! We were so happy to see him. (I must mention that he makes the BEST Sidecar ... seriously, I talk about it all the time!) Estragon, as well, boasts an interesting drink menu, and they use an ingredient that you don't see very often - Green Chartreuse. If you haven't tried it, you must! It's a very savory liquor and they make a lovely drink with it called The Silent Order. It's a must-try! Since this was the last stop on our tour, we spent a little time enjoying a last drink and chatting with Joe. He's an awesome bartender, but he also has some film projects in the works - check him out with ZoPro Films. You can find his contact information at the bottom of this post. We then ordered a few Tapas plates to top off our evening: Queso de Cadra con Tomate (Goat Cheese on Toast with Tomato), Gambas al Ajillo (Shrimp with Garlic), Puerros con Romesco (Grilled Leeks with Romesco Sauce), Coles de Bruselas (Roasted Brussels Sprouts), and Chuletillas de Cordero (Roasted Lamb Shanks). DE-LIC-IOUS! We topped the evening off with three scoops of ice cream that Joe talked us into having. They came in a lovely dish that separated the scoops so we could enjoy them one at a time. The flavors were Saffron, Chai, and I think, Lemon Rose. My favorite by a mile was the Saffron flavor. It was a lovely shade of pale yellow and had just a hint of the strength of saffron flavor. What a lovely way to end the evening! Thanks for the rec, Joe! Estragon can be found at 700 Harrison Avenue, in Boston's South End. (If you are looking to try Estragon on an extreme budget, there is $1 Tapas at the bar, Monday - Thursday, 5:30pm - 7pm. Try it - that's the best deal around!)

what's cooking?

I hope you enjoyed the tour I've taken you on today. I know I certainly enjoyed the "research" portion of this post. The girls and I had a fabulous time at all of the places we visited, and will certainly frequent them in the future. If you stop in to any of these places, let me know what you thought as well. Do you have more recommendations? Did you try something I didn't have? I want to hear about it...so let us all know with a comment!

If you'd like to contact Joe Covington about his film projects, he can be reached at JosephCovington@live.com.

Friday, January 14, 2011

Top 10 : Pantry Items You Should Always Have on Hand

Happy Friday, my culinary cuties! I would like to take a moment to thank everyone that's reading this blog. The response has been tremendous thus far, and I'm extremely excited to see where this takes me. It's so encouraging to see that there are so many readers, and that you are leaving comments and asking questions. Keep it coming, and I promise I will too!

olive oil

Today, I wanted to touch base on some ingredients that should ALWAYS be in your pantry. If I run out of one of these things, it immediately goes on my shopping list for next time.

1. Olive Oil is used in almost every recipe. If you don't have olive oil, don't start cooking.

2. Balsamic Vinegar can be used in a lot of ways. If you have this and olive oil, you've got salad dressing! Additionally, you can reduce balsamic vinegar to make a glaze for meats or vegetables.

3. Soy Sauce is a staple in any Asian-inspired meal. If you have stuff to throw in a stir-fry, you better have soy sauce. I recommend the low-sodium variety, as its a bit less salty, and also a little better for you.

4. Red/White Wine Vinegar is a handy condiment for salad dressings as well as marinades. Many recipes call for it and it's good to have on hand in the event of a last minute dinner choice.

5. Arborio Rice is what we use to make risotto, along with the chicken stock below. A dinner made of leftover veggies thrown into a risotto dish is an instant success. 

6. Chicken Stock is an essential part of soups, sauces, and as I just mentioned, risotto! Keep it on hand for all of the above! (Again, if you can find low-sodium varieties, I recommend them.)

7. Canned Tomatoes (diced, crushed, whole, and paste) are a must-have! I keep a few cans of each of these in the pantry at all times. They make great sauces for a quick pasta, as well as a wonderful base for stews and chilis. 

8. Flour ... what is there to say about flour. You can make cookies with it, you can bread chicken with it, you can fry stuff coated in it, along with eggs you've got fresh pasta...always have flour in your house.

9. Breadcrumbs (or Panko) have many uses. If you are making burgers, you need breadcrumbs to hold the meat together, if you are making chicken or pork, you can coat it in breadcrumbs before baking, broiling or sautéing it, and they also make a great topping for a baked pasta dish. Panko is a Japanese bread crumb that adds a little bit more of a crunch than generic breadcrumbs. I prefer them.

10. Kosher Salt is a wonderful way to season your food. It's a bit less harsh than table salt and because it comes in a large box, is easier to measure amounts with as well. If you find that you're not getting the whole seasoning aspect of cooking, and want to follow a recipe TO-THE-LETTER, this is a good way to measure your salt before putting it into a dish.

Salt & Pepper

This should get you started on building a pantry full of usable ingredients. I'll try and provide more of these top-ten type lists to give you hints into what you should be buying when you go to the grocery store. If you have a stocked pantry, you'll actually end up spending less each week at the grocery store because half of the ingredients will already be in your possession. That prepared feeling you'll get is priceless!