10 Tips for Frying Food without Fear

If you've ever skipped over a recipe for doughnuts, deep-fried fritters, or home made French fries due to a fear of frying, you're not alone! A lot of people find frying to be an intimidating cooking method due to the high heat and potential for splatters and other mishaps.


But the truth is there is really no reason to fear frying as long as you keep a few basic rules in mind.

Scroll down for 10 easy tips to help you confidently master your next fried dish:

0

12 Tips for Shopping at the Farmers' Market

I admit that during the chilly months, I'm not very good about visiting the farmers' market. In fact, I pretty much avoid it, opting to order local seasonal produce and dairy at Whole Foods or, better yet, the convenience of Fresh Direct, which delivers it all right to my door on those freezing winter mornings.

But now that warmer days are starting to arrive, I'm getting that itch to head back down to the market where I can pick out the things I want to eat with my hands, and not just my keyboard.  Here are some of my fave tips for making the most of your trip!

1. Arrive as near to opening time as possible in order to get your pick of the best ingredients. Unlike grocery stores, which have huge supplies that are replenished throughout the day, farmer's markets only have limited supplies and the good stuff goes early. (Many things like berries, pastured eggs, baked goods, etc., will also often sell out throughout the day so you could miss out.)

2. But if you're looking for deals, go near the end of the day. The selection won't be as plentiful, but a lot of farmers will discount their produce or throw in a little something extra during the last hour or two of the day.

3. Ask about #2 fruit, which is fruit that may not be as physically pretty, but which is still just as delicious and high and quality as the other ones. These can often be discounted as much as 50% so you can save a bundle.

4. That said, don't haggle or try to bargain with the farmers. They work hard to produce their food and set fair prices based on the supply and conditions, so it's not considered good etiquette to try to bring down the price. Treat prices the same way you would at a regular grocery store.

5. Talk to the farmers. These are the people who actually grew (or raised) the food you're buying and they know it best. Ask them what their favorites are that day, or what the best way to cook something is.  If there is something you don't recognize or are just looking for ideas, ask them as they'll be able to offer you a lot of tips.

6. Bring your own bags! While small plastic bags are sometimes available, it's better and more environmentally responsible to come prepared with a couple big bags or baskets that you can fill up with your goodies. Larger bags are also easier to carry so you can fit more stuff and not have to carry 12 different small baggies in your hands.

7. Bring cash. Most markets only accept cash so come prepared. Go one step further by bringing small bills. (Note that some markets do also accept EBT and food stamps; you can check online to see which ones do and what the process is for using them--some will have you go to a central location in the market to pay with food stamps.)

8. Walk through the entire market at least once before purchasing anything. This will help you get an idea of the prices and selection available since they will vary by provider.

9. Buy vegetables, fruits, and bread first. Then buy the more delicate and perishable items such as eggs, dairy products, or meat just before you leave.

10. Don't make post-farmer's market plans without stopping off at home first. A lot of the things you buy will be delicate or perishable and shouldn't spend a few hours bumping around in your bag while you have a long lunch or run errands. Think of it the same way you do groceries; you wouldn't go to the movies with load of groceries in the car, would you? You also don't want to have to limit yourself from buying dairy or meat just because you planned to meet some girlfriends for brunch later.

11. Invest in a lightweight collapsible shopping cart. It will make it easy to transport your purchases around the market (and then take them home if you live in a city like I do).

12. Save more by buying big. Ask farmers about buying by the case or setting up a regular weekly purchase; they will often set up a special price for you if you commit to buying a larger quantity than normal. It's great if you're into canning, have a large family, or are planning a big event. You can even go in on purchases with other friends and families so that you can split the items and all save.

0

Kitchen Tip: How to Remove Beet Stains From Hands

This is a post that was born from necessity.

I was roasting a batch of gorgeous beets I bought from the farmer's market, and proceeded to peel them by hand. The peel comes off easily that way, but I forgot to put on gloves and ended up with these gorgeous pink beet-stained hands.

Oops!

Regular soap won't get the stain out quickly, but there is something that will so I thought I'd share in case you find yourself in the same situation.

All you need is...a potato!

Something about the enzymes and starches in raw potatoes is great for removing food stains from skin (this works with beet, turmeric, berry stains, etc.)

Cut the raw potato in half, dip it in some kosher salt (optional, but helps speed things up thanks to the scrubbing action). Then start scrubbing under running water.

It should only take about a minute or two to get rid of all the stains.

Once you're done. Wash your hands normally with soap to get rid of any remaining potato starch, and moisturize to combat any dryness.

Boom! Done.

No more pink hands.

Now, want to avoid this problem next time? A thin coating of olive oil on your hands will help. Or you can just wear gloves.

And here are a couple of my favorite beet recipes to inspire you:

1. Beet Chocolate Bundt Cake: Sounds crazy...but it's SO good!
2. Beet & Goat Cheese Gnocchi: These are pretty and simple and perfect for Fall!

Click here for more fun kitchen tips!

0

Feed Your Passion Episode 5: Kitchen Essentials

This week on Feed Your Passion, I invited Chef Grace Ramirez over to talk kitchen essentials and decluttering.

I have a thing for kitchen gadgets so my pantries are stocked (perhaps...overstocked?). As a chef who has had to move quite a bit, Chef Grace knows all about what's worth keeping, and what needs to go. She shared some of her favorite must-have kitchen items, and then helped me tackle my kitchen clutter.

(It was hard, you guys!)

Watch the fun episode below:

0

5 Holiday Baking Prep Tips

Chances are, you're baking up a storm these days. Whether you're preparing sweets for your party guests, or baking homemade goodies to give as holiday gifts, here are 5 ideas to make things a little bit easier for you (both this year, and the next!)

1. Stock up on hardware

Throughout the year, I often find myself thinking about how I really need to buy myself a new sheet pan, or how I have to replace that flimsy spring-form pan. You might also have some long-loved baking pans or utensils that have seen better days.

Stop thinking about it, and do it!

Go through your supplies, pulling out anything that needs to be replaced, and then head to the store for new ones. I recently got myself 3 shiny new sheet pans (my old ones were warped and dented), a couple new square baking pans to replace the ones that had gotten a little rusty, some fresh new spatulas, and a cookie scoop.

2. Refresh your favorite recipes with new ingredients

You already know about the flour and butter and sugar, but think about what other things you can add to your holiday baked goods!

Some of my favorite garnishes and toppings include red hot candies, sprinkles, coconuts, cacao nibs, chopped nuts (like these fun pecan chips), candy bits, marshmallows, and dried or fresh fruit.

Think about ways you can mix up your old recipes with fun new simple swaps (like replacing raisins with dried cherries or candied orange bites, or adding chopped pecans to your favorite banana bread.) It's even a great way to make two completely different sweets from one recipe (just split up the dough and mix in different items. Double the sweets without doubling the work! 

3. Remember the Wrapping
If you're planning to give away some of your baked goods as gifts, remember to buy items to wrap them up in. Sure you can do a simple paper plate covered in shrink wrap, but think about other fun ways to package up edible gifts.

I love raiding the dollar and craft stores for inexpensive tins and baskets. A pile of fudge on a plate is awesome, but a pile of fudge in a cute holiday tin?

So much more thoughtful!

Bonus Tip:
I stock up on wrapping supplies that work outside of the holidays (like plain colors, brown butcher paper, or items that have a more general winter, but not specifically holiday, theme) so that I can use them for easy hostess or birthday gifts throughout the year.

They're also a great way to send people home with holiday or party leftovers!

Also remember things like ribbons, stickers, gift tags, and other embellishments to make your gifts look even more special.

4. Double (or triple!) the recipe and freeze the extras
You're already in the kitchen, so why not help out your future self, by doubling the recipe. Anything you make, make two. The second batch can go in the freezer for quick treats during the holiday season (those Christmas cookies will also be awesome as a New Year's Eve party dessert!)

They're also great to pull out in case of surprise guests or last-minute invitations (aka instant hostess gift!).

(Also a good reminder to stock up on freezer bags and containers to store your extra goodies).

5.  Shop the sales for next year!
This is probably my favorite thing to do. Take advantage of those amazing post-holiday discounts to stock up on goodies for next year's baking!

Load up on sprinkles, peppermint candies, and other treats that would be great for decorating. Also check out discounts on baking pans, silicon mats, and everything you need to wrap and decorate edible treat packages.

You can package these all up, and next you're you'll be way ahead of the game!

What other things do you do to save yourself time when baking for the holidays?

0

Kitchen Tip: How to Truss a Turkey (or a Chicken!)

Photo Credit: MarthaStewart.com

Step 1
Start off with a piece of kitchen twine that's about three times an arms length.

Fold the twine in half to find the center, then hook the center of the twine behind the bump where the head used to be and pull each half of the string forward around the breast to the front where the cavity is. Tie into a surgeon’s knot to secure.

Step 2
Wrap each end of the twine around opposite legs of the turkey and pull tightly so that the little legs kind of cross over. Continue to pull the twine forward and back along the opposite side of the breast towards the wing.

Step 3
Wrap each end of the twin around the wing, hooking it on the little bone flap on each wing and bring all the way around to the other side of the turkey (flip the bird at this point!) and secure with a half surgeons knot

Step 4
Pull the twine up toward the bottom end of the bird (cavity end) and around to the front (flip the bird breast-side up again) and tie with a surgeon’s knot over the legs.

Cut off any excess twine, and there you have it! A perfectly trussed bird.

Need more visuals? Check out this great illustrated guide here: http://atthetreehou.se/2012/11/20/thanksgiving-101-do-you-truss-me/

0

Kitchen Tip: 7 Quick Thanksgiving Turkey Tips

1. When choosing a turkey, calculate one pound per adult and 1/2 pound for children or those with small appetites like your elderly aunt or your brother's girlfriend who is perpetually on a diet.

2. It's best not to go above 16lbs for a turkey. If you need more for a larger group, consider buying and roasting two small 10-12 pound turkeys instead of one super giant bird. Smaller turkeys cook more evenly and produce juicier, tenderer meat. They are also easier to work with, will fit more comfortably in your oven, and will allow for a bigger selection of white meat vs. dark meat.

3. If cooking a fresh (not frozen) bird, buy it no earlier than four days before Thanksgiving, and store in its plastic wrapping on the bottom shelf of your refrigerator.

4. If buying a frozen turkey, start defrosting it four days before Thanksgiving. Frozen turkeys take about 24 hours per every 4 pounds to thaw. Plan accordingly!

5. Defrost frozen turkeys in the refrigerator. Keep it in its wrapping and put in a large roasting pan or aluminum tray to catch any drips.

6. It’s best not to stuff a turkey before roasting, as it extends the cooking time and dries out the meat. If you like the look of the stuffing with the bird, cook the stuffing separately, and then arrange the stuffing coming out of the cavity of the cooked turkey on the serving platter.

7. For the best flavor (if not brining), rub or marinate the turkey one to two days before Thanksgiving (on Tuesday night or Wednesday). If that’s not possible, prep and marinate as early as possible on Thanksgiving morning, and let sit for at least 4 hours before roasting.

Click here for more helpful Thanksgiving Tips.

****
Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!   

0

Kitchen Tip: How to Cut Fennel

Step 1. Rinse the fennel under cold water and pat dry. Lay the fennel flat on the cutting board, and use a large chef knife to cut off the "fingers." (Really, they're called fronds, but...come on.

They're obviously fingers.) Set those aside for later.

Step 2. Cut the bulb in half lengthwise, then in half again to make quarters.

Step 3. Tilt each quarter on its side and cut into the fennel on an angle to remove the core.

If you'd like to leave the fennel in wedges (best when serving as part of a roasted vegetable platter), leave a bit of the core to hold the leaves together.

If you'd like to separate it (best when adding to pastas, salads, etc.), remove the entire core.

Repeat with the other 3 quarters.

Step 4. Separate the leaves.

To roast, I spread the leaves out on a baking sheet and drizzle with oil. You can also grill or saute them. They're also lovely served raw with a dip on a crudite platter.

What to Do with Fennel Fronds

Never throw out fennel fronds! They're edible and can be used in several ways.

Pluck some of the green leaves and mince finely to sprinkle over the final dish as a garnish. These are also wonderful pureed into salad dressing or soups.

You can also use the fronds and leaves to make homemade fennel tea, which is excellent for digestion (especially when bloated or consuming a lot of spicy food or legumes).

To make fennel tea: Simply place them in a large pot and cover with cold water. Bring to a simmer for 5 minutes, and then turn off heat and let steep, covered, for at least an hour. Drain and you have fresh fennel tea, which is lovely hot or can be chilled and stored in the refrigerator for up to a week.

(You can also add fresh mint leaves for a lovely mint-fennel tea!)

****
Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!  

0

Kitchen Tip: Rinse Canned Beans

I absolutely love using canned beans. They're inexpensive, non-perishable and a quick and healthy way to add protein to a meal. While I occasionally use dried beans, 9 times out of 10, I rely on the convenience of canned beans.

Only problem? Canned beans can often be high in sodium and the starchy liquid in the bottom of the can add a slightly funky, muddy taste to your finished dish.

To avoid this, I always drain AND rinse my canned beans under cold running water before adding to my recipe.

Rinsing canned beans before using reduces sodium by up to 40% and leaves you with beans that taste fresher. Add this quick step to your routine and you'll end up with a much healthier and better-tasting final dish.

Click here for more quick and easy kitchen tips.

****
Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading! 

0

Kitchen Tip: How to Store Cilantro

Here's an easy and fun trick to help fresh herbs like cilantro, mint and parsley last up to 10 DAYS longer.

Take them out of the plastic bags as soon as you get home from the grocery store, and store them upright in small containers filled with water--just like a bouquet of flowers!

Keep these in the fridge and take them out (or snip off with scissors) to use as you need them.

The water keeps the herbs and veggies fresh and bright green.

No more gross wilted herbs hidden in the back of the crisper! This works for storing asparagus, too!

****
New to Always Order Dessert? Consider subscribing to my RSS feed, follow me on Twitter, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right.

0

Better TV: 5 Money-Saving Ways to Reduce Food Waste

Want to know something a little bit scary? In the US, an average family of 4 wastes about 20 pounds of food a month or about $2300 a year.

That's like every family throwing out 80 hamburgers or 2 DOZEN boxes of cereal a month.

So crazy, right?!

I was on The Better Show this week sharing some of my favorite tips to help reduce food waste AND save a lot of money in the process.

Check out some of my favorite tips from the show below! (And click here to watch the full clip once you're done reading!)

1. Redecorate the Pantry

Head to the Container Store or Bed Bath & Beyond and get yourself a set of stackable bpa-free plastic containers or glass jars (these are my favorite!). By transferring all your dry goods--cereals, grains, flours, crackers--from flimsy boxes and bags to durable containers, you'll help them last weeks and even months longer!

2. Become a Grocery Day Prep Cook

Restaurant chefs all have someone to prep their ingredients so that all they have to do is cook. We may not have that luxury, but it really only takes about 20-30 extra minutes on grocery day to prep ALL your ingredients for the week, making it easier to get dinner on the table and to keep from wasting all those expensive veggies and meats.

Here's how it works:
As soon as you get home from the store, take a few minutes to chop up those onions, peppers, and veggies. Wash and dry salad greens. And divide chicken breasts into baggies with marinade. Once the week begins, all you'll have to do is toss a few things in a pan and dinner will be ready in minutes with NO extra mess.

Easy, right?

Try it just once and I promise you'll be AMAZED by how much easier life gets, and how much healthier you'll be eating. No more wasted food and veggies!

3. Create a Reverse Grocery List

This is the tip we didn't get to on the show, but it's one of my favorites!

Help keep track of what's in your fridge by posting a list of everything that's inside right on the fridge door. Whenever you use something, cross it off. This way, you'll easily see what you have left and what needs to be used up.

No more forgotten packages of chicken breasts lost in the back of the fridge!

4. Make DIY Grab & Go Snacks

All those individual plastic yogurt containers and small bags of chips may be convenient, but they create a TON of waste.

Buy bulk containers of yogurt, apple sauce and other favorite snacks, and portion them into small reusable containers for healthy grab-and-go snacks without the waste.

Not only is it better for the environment, you'll also be saving money since bulk is always cheaper!

Click here for my favorite DIY yogurt cup recipe.

5. Store Herbs & Asparagus Like Cut Flowers

Here's an easy and fun trick to help your herbs and veggies like asparagus last up to 10 DAYS longer.

Take them out of the plastic bags and store them upright in small containers filled with water--just like a bouquet of flowers! Keep these in the fridge and take them out to use as you need them. The water keeps the herbs and veggies fresh and bright green. No more gross wilted herbs!

Click here for more easy tips to reduce food waste!

****
Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!   

0

Kitchen Tip: Make Pesto from Wilting Greens (Basil Arugula Pesto Recipe)

Do you ever find yourself with herbs or leafy greens that are about to go? Here is an easy (and delicious) way to use up the leftovers before they die.

Turn them into pesto!

Classic pesto is made with basil, pine nuts, garlic, and a bit of Parmesan cheese. It's delicious, but the truth is that I rarely make it that way. Pesto is actually more of a technique than an actual recipe; it's the act of crushing together a variety of herbs and aromatics. The word pesto comes from the word "pestare," which means to pound or to crush.

The old fashioned way is to do this by hand, but I use my food processor. Because there is no need to complicate things.

You can use whatever you have on hand to make a great pesto. I typically like to combine an herb (like basil or parsley or cilantro or mint) + a leafy green (like arugula or kale or spinach) + a nut or seed (like almonds or pine nuts or pumpkin seeds or walnuts) + garlic (pretty much the only essential part) + grated hard cheese (like Parmesan or aged Gouda or manchego). You can add spices like toasted cumin seeds or red chile flakes, if you'd like. A little oil and water help loosen things up a bit. A sprinkle of lemon juice keeps the green greener longer. (Say that 5 times fast!)

You can really play around with the technique to create different flavor profiles. For example:

Mint + cumin + walnuts = Mediterranean flavor

cilantro + chile flakes + pumpkin seeds = Mexican/Latin flavors

The pesto you see here is made from basil, arugula, and almonds. It's fragrant and a bit peppery from the arugula. Tossed with pasta, it made for a perfect "cleaning out the fridge" kind of dinner. Eugene also ate a few scoops of the pesto with fresh mozzarella for a snack this weekend, and I used a bit of it on steak.

You can also use it as a filling for my easy homemade pesto ravioli! And here is a great way to freeze pesto for quick meals all year.

The recipe for my basil arugula pesto is below, but remember to just use it as a guideline and substitute in whatever you have on hand.

****
Like this recipe? Share the photo and link with a friend on Facebook or Pinterest so that more folks can enjoy it! I'd also love if you'd consider subscribing to my newsletter, follow me on Twitter, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right.

Basil Arugula Pesto Recipe

Ingredients
1/3 cup unsalted almonds (use any kind--roasted, blanched, sliced--it all works!)
2 medium cloves garlic
1 teaspoon kosher salt
1 cup basil leaves, rinsed, picked and dried
1 1/2 cups baby arugula
3/4 cup extra virgin olive oil
1/2 cup grated parmesan cheese
1 tablespoon lemon juice

Directions
In a food processor, combine the almonds, garlic, and salt, and pulse a few times until coursely ground. Add the basil and arugula, and pulse again a few times until coursely chopped and evenly distributed. Add the cheese, then slowly pour in olive oil and lemon juice, as needed, to loosen the mix until it is creamy. Add a splash or two of water if you need additional liquid. Taste and adjust seasoning as necessary.

Store in a sealed jar or container in the fridge. Can also be frozen.

To Use: Cook pasta according to package directions. After draining, add several large spoonfuls of pesto to pasta and toss to coat, adding a bit of pasta water if necessary to make into a sauce. Add as much pesto as you'd like (I love a good thick coating).

Variation: You can also splash in a bit of heavy cream for a pesto cream sauce. 

0

Kitchen Tip: How to Get Rid of Fruit Flies

"Time flies like an arrow. Fruit flies like a banana." - Groucho Marx

Fruit flies thrive in the summer when the heat causes fruit and vegetables to ripen and spoil quickly on the counter. Below are some of the best ways to quickly get rid of fruit flies.

1. Store onions and shallots in the refrigerator. The natural sugars and powerful scent of the onion is like a sweet siren song for fruit flies. Potatoes and onions can also be problematic; pop those in the fridge, too.

2. Once a week, empty out your fruit/vegetable baskets, and rinse and wipe them down with warm water and a little dish soap before filling them up again.

3. Check your fruit daily, and put any very-ripe fruits of fruits with gashes or soft bruises in the fridge. 

4. Make a homemade fruit fly trap by leaving a cup or wine glass filled with about 2 inches of red or white wine in it near the fruit basket. The flies will be drawn to the sweet smell, fly or crawl in, drown, and die a boozy death. You can also use vinegar with a slice of ripe/rotting banana or peach in it, but I honestly find that wine works best.

5. Keep a small fan in the kitchen (I have one on top of my fridge). If the flies start buzzing around (fruit flies or really any kind of winged flying creature), turn it on. Flies are very weak, and even the slightest breeze from a fan can knock them off course and send them away. This is also a great tip if you're trying to keep the larger flies from bothering you outdoors. Plug in a few fans and it'll keep the bugs away better than any citronella candle ever could. 

Bonus Tip: Remember that garbage cans, wet sponges, and damp mops can also be breeding grounds for fruit flies. Take out the trash regularly, spraying and wiping the can down about once a week. Swap out sponges regularly (or keep them clean and dry by washing them in the dishwasher along with your dishes and letting dry in the sung). Wring mops out well and let dry in the sun before storing. 

Click here for more fun kitchen tips. 

This has nothing to do with fruit flies. I just like it.

0

Kitchen Tip: How to Boil Water Faster

photo by Luigi Anzivino, via Flickr

1. Use a wider, shallower pot rather than a tall and narrow one. The increased surface area will let the water heat up more quickly. A thinner pot will also boil quicker than a very thick one.

2. Start with hot water. Fill your pot with hot tap water, rather than cold. It'll give you a jump start and get you to the boiling stage about 1 1/2 to 2 minutes quicker, depending on the amount of water in your pot. NOTE: this is not recommended in homes with older pipes as the hot water can leach lead and other funky stuff into the water. Use your judgement.

3. Only use the amount of water that you really need. If you're just boiling a couple eggs or potatoes, there is no need to use a large stockpot. Many vegetables are actually better steamed with just an inch or two of water in the pan, rather than a full boil.

4. Cover your pot. This traps the heat and speeds up the process. Just use a plate if the pot you're using doesn't have a lid.

Bonus Tip! Reuse your boiled water--blanch some veggies in the pasta water after you've fished out the pasta, or hard boil a few eggs for tomorrow's breakfast. You've already used up the water and the energy, you might as well take advantage!

Click here for more fun kitchen tips! 

****
Like this post? Share it with a friend on Facebook or Pinterest so that more folks can see it. I'd also love if you'd consider subscribing to my newsletter, follow me on Twitter, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. If you're in the NYC area, be sure to check out my NYC dinner party style cooking classes. Thanks for reading & sharing!   

0

Kitchen Tip: DIY Herb Oil

Have herbs in your fridge that are about to die? Perhaps a huge bunch of basil that you were only able to use a couple times? Or some cilantro that you completely forgot about until it was nearly too late?

Save them and reduce food waste by taking out of the fridge, rinsing and removing any tough stems, then blitzing in the food processor or blender with extra virgin olive oil (I recommend about 3 parts oil to 1 part herb). Pour into a glass jar or container and store in the fridge. It will keep for a couple weeks and is wonderful drizzled over fresh mozzarella, spread on sandwiches, drizzled over pasta or soup, tossed with grilled shrimp or chicken, or just in a small bowl for dipping pieces of crusty baguette.

Perfect for quick and easy entertaining, or just for those nights when you want a low-key snack to enjoy while watching a movie or having a glass of wine.

Click here to read more tips on how to reduce food waste in your home.

0

20 Thanksgiving Cooking Questions Answered in 20 Words or Less

1. How do I fix lumpy gravy? Pour it into a blender or food processor and process until smooth. Or pass through a fine sieve to strain out lumps.

2. How do I keep my pie crust from getting soggy? Brush the bottom crust with beaten egg white or partially bake it before pouring in your filling.

3. What size turkey should I buy for my dinner? Calculate about one pound per every adult in attendance. If you have a small oven, consider roasting 2 smaller turkeys side-by-side.

4. What's the difference between turkey "stuffing" and "dressing"? Technically, dressing is stuffing that's cooked outside of the turkey, but it's really just regional/cultural semantics.

5. What's your top Thanksgiving tip? Roast the turkey upside down. It protects the breast from overcooking and the juices from the dark meat will seep down and keep it moist. 

6. How do I keep pumpkin pie from cracking? Underbake it slightly. Just bake until the filling is barely set in the center, but firm on edges.

7. How do I defrost a turkey at the last minute? Submerge the whole turkey (still in the packaging) breast-side down in cold water. Change water every hour. Turkey will defrost this way at rate of 30 minutes per pound.

8. Can you roast a frozen turkey? Skipped #7 on this list, eh? It's OK! It's a little tricky, but possible. Click here for directions on how to roast a still-frozen turkey.

11. What's the best way to reheat cold turkey? Best and tastiest is in the gravy. Slice turkey and simmer until hot in a skillet with gravy and some broth or water. 

10. What happens if we start to carve the turkey and it's still raw inside? Discreetly take it back in the kitchen, cut it into pieces & spread on a baking sheet to finish roasting.

9. I don't own a roasting rack. Any DIY alternatives? Scrunch a bunch of foil into a 3-foot snake, then coil it into a ring. Or use a few clean empty tuna cans. Or a few whole potatoes.

12. How do you fix dry stuffing? Pour on some stock or broth (or water), cover with foil, and pop in the oven for a bit.

13. What's an easy basic gravy? Saute 1/4 cup of turkey fat or butter and 1/4 cup flour. Pour in 4 cups hot broth. Whisk until gravy-fied. Season.

14. Can I bring a pie as a carry-on? You can! Pies, cakes, and other "solids" can go through security. Booze, gravy, jam, cranberry sauce, and other "liquids" need to be checked.

16. What happens if I have a major last-minute cooking disaster? Chuck it & don't mention it. Nobody will know. Unless the disaster is the turkey. In that case, confess; pour more wine. 

15. My cranberry sauce always comes out too watery; how do I fix that? Let it reduce longer on the stove. Remember it will thicken as it cools. Also "loose" cranberry sauce isn't necessarily bad. [Ed Note: Here's my favorite cranberry sauce recipe.]

17. My sister is gluten-free and I planned desserts for her, but totally forgot about the gravy. How do I thicken gluten-free gravy? Use cornstarch or arrow root powder.

18. What's an easy side-dish I can make with little time and even less skill? Chop up a bunch of your favorite fresh vegetables, toss them in olive oil & kosher salt, and roast for about 20-30 mins in a 400 degree oven.

19. What's the quickest way to sober someone up so he can drive home? Don't you dare even try it. Call him a cab, have another guest drive him, or let him sleep on your couch tonight.

20. What kind of music should we play during dinner? I love warm autumn-type music. Classic jazz/swing standards, a few quirky songs off the Charlie Brown soundtrack, and a little bossa nova.

Got more questions? Email me, find me on Facebook, or Tweet me on Twitter (@nandita). I'll be checking in sporadically today and most of tomorrow to help out with any last-minute Thanksgiving questions you may have!

0

20 Cooking Questions Answered in 20 Words or Less

Back in my previous job, we used to do a thing called something along the lines of "Crazy Dirty Sex Questions Answered in 20 Words or Less."  I always thought it was a super clever concept to answer a bunch of questions so quickly and succinctly, and so I'm borrowing the idea and creating a food version through which I can answer your cooking questions in 20 words or less. [And yes, I know it should actually be "fewer," not "less," but I'm going with quip-y and recognizable over grammatically correct.]

Want your questions answered pithily in my next article? Email me and I'll add them to the queue!

1. Which side of the foil are you supposed to cook on? Technically the shiny side, but the difference is negligible so don't worry about it.

2. What's the best way to melt chocolate? Chop it (or use chips) and melt in the microwave for 30 second intervals, stirring each time until completely smooth.

3.  I purchase eggs from a farmer and they are often irregular sizes. How do I properly weigh or divide them for use in baking? Crack and whisk together, then measure. 1 large egg equals 3 tablespoons or 70g or 2.5oz of beaten egg. 

4. Why does my pound cake deflate when I take it out of the oven? Possible reasons: Over mixing the batter, irregular oven heat, opening the oven door during baking, or expired baking powder. [Ed. Note: Read more about how to prevent collapsing cakes here.]

5. What's the best way to improve knife skills without taking a course? Look up an onion chopping tutorial on YouTube and practice with a full bag of yellow onions. (Freeze the diced onions.)

6. Which herbs and spices are OK to buy dry? Which are better fresh? As a rule, go dry for spices and fresh for herbs. Oregano is the exception. It's better dry.

7.  Which part of the green onion (scallion) is supposed to be used—the green or the white or both? For garnishes use only the green; for cooking use both green & white up to about 1” from the root.

8. If a recipe calls for wine, is it best to choose a dry wine?  Use exactly the same kind of wine you would pair with the meal if drinking it.

9. What’s the best method for cooking a burger indoors at home without a grill? A cast-iron griddle or grill pan. Only flip once and never press. Open the window to air out inevitable smoke.

10. Why do shrimp turn red when cooked? Embarrassment. Just kidding. Actually protein bonds that appear blackish in raw/live shrimp release & reveal natural red carotenoid pigments underneath.

11. Is "wild caught" salmon really healthier than "farm raised"? Yes. More usable omega-3 fats, significantly fewer antibiotics/pesticides, natural carotenoids--no synthetic pigments added for color. More environmentally responsible.

12.  My wife prefers well-done steaks. How do I cook a quality steak to the well-done stage without drying the meat out? Sear it quickly on the stove in a cast-iron skillet; transfer to 400 degree oven w/ meat thermometer until steak hits 145 degrees.

13.  What are good ideas for winter salads that have more than just lettuce and tomatoes? Grain salads (farro, wheatberries, quinoa). Peppery/hearty greens (arugula, watercress, upland cress, kale). Citrus & onion salads. Roasted vegetable salads.

14. Is it true that eggs that have never been refrigerated don't actually need to be? It's true! Fresh, unrefrigerated and unwashed eggs can be stored at cool room temp (around 75 degrees) for a week or two.

15. How do you say hanger steak in Spanish? (I live in Venezuela and would like to know how to buy/order it.) "Solomillo de Pulmon," though local dialects vary. The French word "onglet" is also pretty universal.

16. What is the best way to protect my dried goods from little critters?  Buy fresh, sift, then transfer to large glass jars with tightly-sealing screw-top lids or rubber gaskets. (like Mason/canning jars)

17.  How can I safely defrost my eggs if my bum refrigerator keeps freezing them? Let sit at room temperature for 30-60 minutes. Or place in a bowl of warm (not hot) water for 5-10 minutes. [Ed. Note: My fridge does this too, and I hate it!]

18.  For more delicate baked goods, such as macarons and souffles, what is the best way to adjust for minor altitude (3000 ft in my case)? It's trial-and-error, but try reducing sugar by 1 tablespoon & replacing w/ same amount of flour. Increase baking temp by about 15-25 degrees F. 

19. How long does it take to preheat an oven? All ovens vary, but on average about 15 minutes to preheat to 350 and 20 minutes to preheat to 400.

20. How do I keep hard-boiled eggs from turning green near the yolk? Cook them gradually. Place eggs in cold water, bring to a boil, turn off & let sit for 10 minutes.

0

Kitchen Tip: Freezing Cookie Dough

A large batch of cookie dough can be a dangerous thing. Especially when there aren't that many of you in the house. (Or even if there are.) But rather than cutting down on the recipe, I prefer to make the full batch and reserve 2/3 of it for freezing and baking at a later date.

Here's what I do:

1. I use a cookie scoop or spoon to portion out and roll evenly-sized balls of dough. I lay these out on a plastic-lined baking sheet (don't need to be spaced out) and then cover the tray with another sheet of plastic.

2. I pop the whole tray into the freezer for 2 hours until frozen solid. (This is done to keep the dough from smooshing together when you transfer them to the freezer bag.)

3. Then I drop the frozen dough balls into a heavy duty zipped freezer bag. Squeeze out all the air, seal, and store in the freezer for up to 2 months. (Longer than that, I find that they start to absorbs freezer smells.)

And you're done! 

The benefit of this method is that, come baking time, all you have to do is pluck as many dough balls as you'd like cookies out of the bag, arranged them on a baking sheet, and bake. You don't even need to let them thaw! Just increase the original recipe baking time by 1-3 minutes, depending on your oven and the recipe (keep an eye on it the first time until you figure out the perfect amount.)

While you can, of course, also just roll all the dough into a tube for a "slice and bake" style cookie, I prefer this method because it's best for baking just one or two cookies at a time when you get a craving.

(Which I guess can also be a pretty dangerous thing...)

*****
Did you enjoy this post? Be sure to share it with your friends on Facebook and Twitter! Consider subscribing to my RSS feed, follow me on Twitter (@nandita), become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. I also offer custom menu planning services, group cooking classes, and offer a variety of culinary workshops in the NYC area. Click here to find out more!

And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me.
Thanks for reading!   

0

Kitchen Tip: How to Keep Bread Fresh Overnight

I love freshly baked bread--whether artisan loaves from the bakery, or ones I make myself. But with just the two of us in the apartment, it's rare that we're able to finish an entire loaf of bread in just one day. It's a shame because we know that by day 2, that awesome bread will have lost a lot of its charm. I've tried multiple ways to store fresh bread--inside a paper bag, wrapped in plastic, in a cloth bag, even in a pillowcase! The results were never perfect as the cut side usually ended up hard and stale, while the crusty part ended up soft and kind of chewy.

But not too long ago I learned a pretty cool trick. To keep a crusty loaf of bread fresh overnight, store it cut-side down on a wooden cutting board. The bread's natural crust will keep the exposed bread fresh, while the cutting board will protect the side that's been cut. I've been doing this lately, and have been amazed by how well it works.

I've found that this only works really well a maximum of 2 nights, but that's usually enough for us to finish off a small loaf. Anything past that, I toast the bread and use as crostini or croutons.

0

Kitchen Tip: Cook with Vermouth

Vermouth has become my new favorite kitchen staple. It's a perfect substitution in recipes that call for white wine, but since the bottle doesn't have to be used up completely once opened, I can keep it in my pantry for months without having to worry about using up the whole bottle (or opening a brand new one just for a dish).

At around $10 a bottle it's inexpensive and adds a lovely depth of flavor to dishes. As it's a bit stronger than regular white wine, it can stand up to the heat of cooking, and--I've found--can often make for a better final dish.

If you've got a bottle already (most of us have one hanging around the back of the liquor cabinet), pull it out and give it a try the next time you saute chicken tenders or mushrooms. It's excellent with shellfish--especially clams, mussels, and shrimp--and makes an easy appetizer when simmered with sliced, pan-fried chorizo. I also find that it adds a sophisticated layer of flavor to bisques and other cream soups.

When choosing a vermouth as a substitution for white wine, make sure to stick with extra dry or white (bianco), though the sweet red (rosso) variety makes a great substitution for recipes that call for sweeter wines and liquors like Marsala, Port, or Cognac. Measurements are equivalent 1 to 1 (e.g. sub 1/2 cup of wine with 1/2 cup of vermouth).

As far as brands, there is no need to hunt around for something fancy; I've been using a $10 bottle of that ubiquitous Martini (the green bottle in the pic above) with great success.

The only warning? Don't forget to restock the liquor cabinet before your next party as those hardcore martini drinkers may not be as impressed with your kitchen thriftiness. ;)


****
New to Always Order Dessert? Consider subscribing to my RSS feed, follow me on Twitter, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading! 

0