Days Fly By

Amidst the recuperating from my foot surgery, BBQs on hot summer nights, weekends away, and Groupons that are going to expire, I haven't done much cooking in the past few weeks. For this, I apologize, because when I don't cook, I don't really think to write - unless I visit a new and exciting place, but I haven't done that. I've been frequenting the many favorites (ones I've already written about) or hanging out with friends at home, grilling up simple steak tips, and trying to beat the humidity by not rushing around my kitchen in a frenzy.

As the days begin to get shorter, and the weather starts to get cooler, I definitely start to "nest," doing larger food shopping trips, and stocking the shelves for the comfort foods of cold weather. In preparation for this "nesting," I've been trying to organize my kitchen (as well as the rest of our apartment), and the first task on the list was the pantry. I have TOO MANY spices, oils, vinegars and other assorted ingredients. I realized that I have duplicate bottles of many things, as well as items in containers that aren't labeled and difficult to find in the back of these deep shelves.

So, I got out the label maker, I bought some little bottles for consolidating duplicates, and even got some adorable polka-dotted contact paper to pull it all together! I'm almost done with the first shelf! Yes, I've only done one shelf. It's a lot of work - it was the spice shelf! Once it's finished, I'll have an accurate account of the things I need to use up before going on anymore ingredient binges. I've got plenty to last me awhile, and all I need to supplement are fresh fruits and veggies, and proteins. I probably won't be making a set menu for a few weeks as I make my best effort to clear some things that need to be used up. I think I'll use farmers' markets and local stores to supplement what I've got in small amounts, since we still have a bunch of Groupon vouchers that expire at the end of the month, as well as lots of plans to take advantage of outdoor dining before the summer's up.

Thankfully, I'm getting around better now, and can take advantage of all that Boston has to offer in the summertime, while the weather's nice and the college kids are still on vacation! Once September hits, it's a mad house up in here! :)

Flavor Infusion

Let's get creative! A great way to add your own touch to something is by using infusion. You can infuse all sorts of liquids, with all sorts of flavors, to add your own flair to an otherwise ordinary recipe. Oils, vinegars and even water can act as a blank canvas for your creations!

from Flickr - by quinn.anya

A really refreshing treat for the summer is to add slices of cucumbers and lemons to a pitcher of water and allow it to sit in the fridge for a few hours. When you have a glass, you get a chilled glass of wonderful flavor, rather than a plain glass of water.

from Flickr - by erik boralv

Try infusing some chili peppers in olive oil for a few days before using it to sear some scallops or shrimp, for an added bite to your seafood. To infuse an oil like this, you can do it over time, in a shelf-stable container. You can also heat the oil with the flavors to speed up the process. Herbs and garlic also make a great infusion for oil. I've never tried this, but I'm thinking a scallion-infused rice vinegar might be de-lish-ous!

Do you have ideas or suggestions? Share with us!

Eyeball it!

First, let me apologize for not writing yesterday! I didn't get home until really late last night because I spent my evening listening to Bon Jovi croon his greatest hits! There are few things that could keep me from writing, but Bon Jovi...he's one of them! :)

And now, on to the culinary wanderings for today!

There's something to be said for following a recipe to the letter, especially if you are still getting your "kitchen-legs." Measuring spices and oils to the exact amount can prove helpful if you don't have a lot of experience, but once you get a slight grasp of the concepts, try branching out, and put that 1/2 teaspoon measurement spoon away. You can usually see, as you pour, when you've used the correct amount.

From Flickr - by chef@isimmer

A lot of people get scared that they are going to over-season, or mess up the balance of flavors in a dish by eyeballing the measurements. If you have that concern, start off with a timid pour. You can ALWAYS add more, but it's a lot more difficult to take away, so pour a little of all the spices necessary for a dish, and then taste it. Add some more and taste it again! The key is to always taste your food, at every step of the way. If you taste the flavors as they are melding, you can certainly tell when you need to add more.

If you watch any of those cooking competition shows, you know that people are always getting burned for not tasting their food, and that's not just on tv! I wouldn't want to eat a meal in a restaurant, knowing that no one tasted it along the way. And the same goes for your kitchen - don't send anything out of it without tasting it, and adjusting the flavors to your liking. The more you use certain spices and herbs, you'll learn the specific tastes and will be able to recognize when your dish is missing one thing, or has too much of another.

From Flickr - by TiGeRwInGs

If you still feel hesitant to try the eyeballing method, try this. Take a recipe you want to try and make it to the letter. Measure every single ingredient. Enjoy your meal but concentrate on remembering the tastes. In the coming weeks, try making the recipe again, using the eyeball method. Can you recreate the dish, or even, make it better!?