Reasons electric ranges are difficult:
Burns hurt. I burnt my hand today trying to make tea because I turned the wrong burner on and I couldn't see which one was actually on. On a gas stove you can see the flame. Oh how I miss cooking with gas.
Control. Electric stoves are really hard to control. They're slow to heat and slow to cool.
Monday, March 30, 2009
Wednesday, March 25, 2009
Christmas Dinner!
Colossal triumphs and failures
I am the type of cook that can pull of a 4 course meal for 6 and have everything come out on time. At the same time I can also fail miserably at making the simplest meals like grilled cheese.
My very first ‘family’ meal was for an early Christmas last year. I actually had a huge triumph and a huge failure in the same meal.
The huge (and surprising) triumph:
Stuffed pork with an apple walnut stuffing (I know it sounds really fancy but it wasn’t too hard at all).
I started with a pork loin (not tenderloin, the whole thing) and butterflied it. To butterfly a pork loin you start with a piece of meat that looks a little like a log and slice about ¾ of an inch down and start cutting on and angle. You should end up with a piece of meat that is about ¾ of an inch thick all the way around. Once I butterfly meat I marinate, I do this after cutting it so that the marinade can get down into the deeper recesses of the meat. For this application I marinated the pork in apple cider, cumin, allspice, nutmeg, and salt. I left this for a few hours.
While that marinated I started the stuffing. I used a boxed cornbread stuffing and mixed in some apple cider, melted butter, chopped granny smith apples, crushed walnuts and the same mix of spices I used in the marinade. This should be a more moist than you would normally make, it makes it much easier to spread inside the pork.
Now to stuff. I laid the pork out on a cutting board and slather on the stuffing. I left about ¾ of an inch at the outside and of the meat. This is so the stuffing doesn’t squish out the end of the roll. Then starting from the opposite end of the pork I rolled the pork in to jellyroll shape and tied it with butcher’s twine to hold it in place while it cooked. I roasted the pork with sweet potatoes, and onions. It was fantastic. I won’t lie I was shocked.
Awful failure: The extra crispy extra stuffing
I tried to crisp up the extra stuffing to serve alongside the pork and the potatoes. While I was spinning around working on getting the meat and potatoes to the table I forgot about the stuffing. I only remembered about half way through the meal and it was toast by that point.
Lesson learned: Don’t forget when you put something in the over. Actually set a timer so you have something beeping at you before it gets too crispy.
I am the type of cook that can pull of a 4 course meal for 6 and have everything come out on time. At the same time I can also fail miserably at making the simplest meals like grilled cheese.
My very first ‘family’ meal was for an early Christmas last year. I actually had a huge triumph and a huge failure in the same meal.
The huge (and surprising) triumph:
Stuffed pork with an apple walnut stuffing (I know it sounds really fancy but it wasn’t too hard at all).
I started with a pork loin (not tenderloin, the whole thing) and butterflied it. To butterfly a pork loin you start with a piece of meat that looks a little like a log and slice about ¾ of an inch down and start cutting on and angle. You should end up with a piece of meat that is about ¾ of an inch thick all the way around. Once I butterfly meat I marinate, I do this after cutting it so that the marinade can get down into the deeper recesses of the meat. For this application I marinated the pork in apple cider, cumin, allspice, nutmeg, and salt. I left this for a few hours.
While that marinated I started the stuffing. I used a boxed cornbread stuffing and mixed in some apple cider, melted butter, chopped granny smith apples, crushed walnuts and the same mix of spices I used in the marinade. This should be a more moist than you would normally make, it makes it much easier to spread inside the pork.
Now to stuff. I laid the pork out on a cutting board and slather on the stuffing. I left about ¾ of an inch at the outside and of the meat. This is so the stuffing doesn’t squish out the end of the roll. Then starting from the opposite end of the pork I rolled the pork in to jellyroll shape and tied it with butcher’s twine to hold it in place while it cooked. I roasted the pork with sweet potatoes, and onions. It was fantastic. I won’t lie I was shocked.
Awful failure: The extra crispy extra stuffing
I tried to crisp up the extra stuffing to serve alongside the pork and the potatoes. While I was spinning around working on getting the meat and potatoes to the table I forgot about the stuffing. I only remembered about half way through the meal and it was toast by that point.
Lesson learned: Don’t forget when you put something in the over. Actually set a timer so you have something beeping at you before it gets too crispy.
Wednesday, March 11, 2009
10 Things No Kitchen Needs
10 things you really don’t need (But I’ll admit to owning)
1. The slap chopper. Or whatever it’s being called in the latest infomercial. I do own a slap chopper. I’ve used it twice. The one application I can see it performing really well at is soft nuts like walnuts. Beyond that it’s just a mess. I tried to chop an onion. It took me more time to clean the chopper than it would have to get the knife and the cutting board, dice the onion really fine, sauté it, and clean everything.
2. Waffle maker. Who doesn’t own a waffle maker? If you don’t think you do it’s time to take an inventory of your cabinet and cupboards, if you don’t find one there check the attic or the basement. I do love waffles, so I’m not bashing the machine. I just don’t eat waffles enough to really warrant mastering the use of the particular model I have so sadly it sits in the back of my appliance cabinet collecting dust.
3. Champagne flutes. I was so exited that I actually got to use my champagne flutes on New Years this year. I have a whole set of flutes that sit in the top cabinet and look pretty, that is their only function.
4. Shaped cake pans. Unless you have a lot of children in your family you probably won’t use these too often. I do have 2 different shaped pans. I have a fire truck and a teddy bear. The novelty of each of these pans wore off after the first time I baked them. These are very time consuming to decorate. I loved how they turned out but they took forever.
5. Cookie cutters in every shape and size. I love cookies and I love to bake. But once the cookies are all baked you still need to frost them. This is a lot of work just for cookies. I have so many types of cookie cutters I’m not sure I’ve even used them all. Really drop cookies are so good that most of the time I’ll opt for making drop cookies over rolled cookies anyway. Rolled cookies make a great presentation but people are afraid to mess up the design you took so much time making to enjoy the flavor of the cookies. If that’s the case why didn’t we just decorate cardboard cutouts instead of baking cookies in the first place?
6. Crème Brule torch. I love the reactions of my guests when I light the crème brule torch but I don’t think I really use it often enough to warrant owning one. This is another time consuming desert item that people are afraid to eat because of all the time you put into it.
7. Cruet. I usually use a vinaigrette when I eat salad, however I never make enough of it at a time to warrant the use of my cruet. It’s nice to have around when you’re hosting a dinner and want to put your own vinaigrette on the table (flaunting your amazing culinary skills with the little details) but you could easily use a bowl with a spoon. If you’re going to use this method put a plate under the bowl to protect from spillage.
8. Double boiler. There are many chocolate recipes that ‘require’ you to melt the chocolate in a double boiler. If you don’t own a double boiler not to worry. You can boil water in your 1 or 2 qt sauce pan (see the list of 10 thing every kitchen should have) and put a metal bowl over the boiling water, it will do the exact same thing as a double boiler. It’s the same method with out the cost!
9. An oil sprayer or special oil bottle. The special bottles are great for putting herbs into your oil but how often do you plan on actually doing it? Probably not all that often. The sprayer serves the same function as my no stick spray, and I don’t need to refill the no stick spray.
10. Wax paper. This may seem a little out of place but trust me. Parchment paper is really the way to go. It is a little more expensive but if it’s going into your oven it’s the best bet. Wax paper is coated in wax (I know I was shocked too) which melts when it gets hot (think crayons on the dashboard of your car). All that wax seeps into your food. I know I love the taste of wax in my chicken (not!). Parchment paper is coated with silicon which has a much higher melting temperature making it the better option for lining baking pans.
1. The slap chopper. Or whatever it’s being called in the latest infomercial. I do own a slap chopper. I’ve used it twice. The one application I can see it performing really well at is soft nuts like walnuts. Beyond that it’s just a mess. I tried to chop an onion. It took me more time to clean the chopper than it would have to get the knife and the cutting board, dice the onion really fine, sauté it, and clean everything.
2. Waffle maker. Who doesn’t own a waffle maker? If you don’t think you do it’s time to take an inventory of your cabinet and cupboards, if you don’t find one there check the attic or the basement. I do love waffles, so I’m not bashing the machine. I just don’t eat waffles enough to really warrant mastering the use of the particular model I have so sadly it sits in the back of my appliance cabinet collecting dust.
3. Champagne flutes. I was so exited that I actually got to use my champagne flutes on New Years this year. I have a whole set of flutes that sit in the top cabinet and look pretty, that is their only function.
4. Shaped cake pans. Unless you have a lot of children in your family you probably won’t use these too often. I do have 2 different shaped pans. I have a fire truck and a teddy bear. The novelty of each of these pans wore off after the first time I baked them. These are very time consuming to decorate. I loved how they turned out but they took forever.
5. Cookie cutters in every shape and size. I love cookies and I love to bake. But once the cookies are all baked you still need to frost them. This is a lot of work just for cookies. I have so many types of cookie cutters I’m not sure I’ve even used them all. Really drop cookies are so good that most of the time I’ll opt for making drop cookies over rolled cookies anyway. Rolled cookies make a great presentation but people are afraid to mess up the design you took so much time making to enjoy the flavor of the cookies. If that’s the case why didn’t we just decorate cardboard cutouts instead of baking cookies in the first place?
6. Crème Brule torch. I love the reactions of my guests when I light the crème brule torch but I don’t think I really use it often enough to warrant owning one. This is another time consuming desert item that people are afraid to eat because of all the time you put into it.
7. Cruet. I usually use a vinaigrette when I eat salad, however I never make enough of it at a time to warrant the use of my cruet. It’s nice to have around when you’re hosting a dinner and want to put your own vinaigrette on the table (flaunting your amazing culinary skills with the little details) but you could easily use a bowl with a spoon. If you’re going to use this method put a plate under the bowl to protect from spillage.
8. Double boiler. There are many chocolate recipes that ‘require’ you to melt the chocolate in a double boiler. If you don’t own a double boiler not to worry. You can boil water in your 1 or 2 qt sauce pan (see the list of 10 thing every kitchen should have) and put a metal bowl over the boiling water, it will do the exact same thing as a double boiler. It’s the same method with out the cost!
9. An oil sprayer or special oil bottle. The special bottles are great for putting herbs into your oil but how often do you plan on actually doing it? Probably not all that often. The sprayer serves the same function as my no stick spray, and I don’t need to refill the no stick spray.
10. Wax paper. This may seem a little out of place but trust me. Parchment paper is really the way to go. It is a little more expensive but if it’s going into your oven it’s the best bet. Wax paper is coated in wax (I know I was shocked too) which melts when it gets hot (think crayons on the dashboard of your car). All that wax seeps into your food. I know I love the taste of wax in my chicken (not!). Parchment paper is coated with silicon which has a much higher melting temperature making it the better option for lining baking pans.
10 Things Every Kitchen Needs
And now for the fun stuff. When I moved into my first apartment my family and friends gave me all kinds of kitchen implements and of course over time I’ve collected more though various means. Even though my kitchen is bursting at the seams with all kinds of gadgets, gizmos, pots, and pans there are a few that I think are absolute requirements and some that are beyond useless.
My list of 10 things every kitchen should have:
1. A timer. This is pretty self explanatory, and most kitchens already come equipped with one, either on the stove or the microwave. I’m taking it as a given that you have both a stove and a microwave. I will however get into microwave cooking at some point in the future.
2. 6 to 10 qt stock pot. Although you can’t live on pasta alone I don’t think I could live without it which makes a large stock pot a requirement in my kitchen. I’ve actually used this for soups and stews and shockingly enough stock.
3. Strainer. If you’re going to make pasta you need a good strainer.
4. At least 1 skillet. 9 to 10 inches preferably. I find this to be the most useful size. It’s big enough for grilled sandwiches and eggs and if you’re really good even pancakes.
5. At least 1 sauce pot. 1 to 2 qt. this will be good for pasta sauces, (I know I’m a little stuck on the pasta right now, I just ate it for dinner and it was fantastic) gravy, dressing, stuffing, the list could go on.
6. 1 good knife. I prefer a larger knife, 8’ Chef style is my go to knife. This is for many reasons. It’s great for chopping leafy greens and potatoes. It’s also great for smashing garlic.
7. Pepper grinder. If you’re going to cook with pepper you might as well use the best stuff you can. If you use pre-ground pepper the oils evaporate over time and leave you with just the pepper shell and not much flavor. If you grind your pepper as you use it your get the freshest pepper flavor for the money.
8. Wooden spoons. It never ceases to amaze me how often I use my wooden spoons, they’re great. And they’re cheap! The most useful thing about wooden spoons is that the help keep your pots and pans nice and scratch free. If you stir your sauces with a wooden spoon instead of a metal spoon you can run it right along the bottom of the pot without scratching the surface of the pot which also helps keep whatever you’re cooking from sticking and burning.
9. Baking sheets. Not only are they an absolute necessity if you like to make cookies or pizza they are also great for catching drips from pies or casseroles.
10. Cork screw or another wine de-corking implement. Because glass shards are never on the menu.
My list of 10 things every kitchen should have:
1. A timer. This is pretty self explanatory, and most kitchens already come equipped with one, either on the stove or the microwave. I’m taking it as a given that you have both a stove and a microwave. I will however get into microwave cooking at some point in the future.
2. 6 to 10 qt stock pot. Although you can’t live on pasta alone I don’t think I could live without it which makes a large stock pot a requirement in my kitchen. I’ve actually used this for soups and stews and shockingly enough stock.
3. Strainer. If you’re going to make pasta you need a good strainer.
4. At least 1 skillet. 9 to 10 inches preferably. I find this to be the most useful size. It’s big enough for grilled sandwiches and eggs and if you’re really good even pancakes.
5. At least 1 sauce pot. 1 to 2 qt. this will be good for pasta sauces, (I know I’m a little stuck on the pasta right now, I just ate it for dinner and it was fantastic) gravy, dressing, stuffing, the list could go on.
6. 1 good knife. I prefer a larger knife, 8’ Chef style is my go to knife. This is for many reasons. It’s great for chopping leafy greens and potatoes. It’s also great for smashing garlic.
7. Pepper grinder. If you’re going to cook with pepper you might as well use the best stuff you can. If you use pre-ground pepper the oils evaporate over time and leave you with just the pepper shell and not much flavor. If you grind your pepper as you use it your get the freshest pepper flavor for the money.
8. Wooden spoons. It never ceases to amaze me how often I use my wooden spoons, they’re great. And they’re cheap! The most useful thing about wooden spoons is that the help keep your pots and pans nice and scratch free. If you stir your sauces with a wooden spoon instead of a metal spoon you can run it right along the bottom of the pot without scratching the surface of the pot which also helps keep whatever you’re cooking from sticking and burning.
9. Baking sheets. Not only are they an absolute necessity if you like to make cookies or pizza they are also great for catching drips from pies or casseroles.
10. Cork screw or another wine de-corking implement. Because glass shards are never on the menu.
Tuesday, March 10, 2009
Getting started
I live in an apartment with a small kitchen. Over time I’ve learned a few things about cooking meals large and small in a tiny space. I have no culinary experience except that I love food, everything about it. I learn by doing. Sometimes it works out for the better and sometimes… not. I have made some colossal mistakes and I have had some amazing triumphs. I want to share my experiences so you can avoid some of the same mistakes and try some of my techniques and recipes.
Two warnings before we really get started:
- Cooking is dangerous. You’re going to find new foods you really like and want to eat all the time and you’ll be forever spoiled (in a good way) and not want to eat as much processed or ready made store bought food. For me it's home made pasta. It's time consuming totally worth it.
- No really cooking can be dangerous. You should have the proper safety devices in place before you start any type of cooking. You’ll need:
-a fire extinguisher. (I’m not kidding) Mine was mounted on the wall by the landlord. Not really something you’ll see in a kitchen renovation or design show but I’d rather function over form.
-good heat resistant gloves or potholders. I’d suggest gloves; you get protection all the way around your hand. I have had many burns to prove that I don’t always follow my own rules. When I do follow my gloves suggestion I use middle of the road firefighter’s gloves. They will cost more than something like the ‘Ove Glove or products of the sort but they will work better and last longer. They will cost somewhere around $50 to $90 and they take some time to break in but they are worth it.
-sharp knives. you don’t need to spend an arm and a leg but sharp knives will keep your fingers safe. I know this is counter intuitive but it’s true. If your knives a properly sharpened they will glide though whatever you’re cutting without going off course and into your hand. You will also be able to work faster and make more even pieces of whatever you’re cutting
-2 cutting boards. one plastic and one wooden. The plastic board is for all your raw meats. It’s safer than wood because you can throw it in the dishwasher and get it all clean and sanitized. The wooden board can be used for everything else. Wood boards are generally easier on knife blades.
-a good apron. Although this isn’t really a safety thing it will keep your clothes much cleaner. Well, I suppose if your shirts are thin and you’re working with hot oil this might be a safety item too.
When I was little my favorite food when we would go out to eat was chicken fingers. I still rate diners and chain restaurants by their chicken fingers. This is my recipe for baked chicken fingers.
| Easy chicken fingers |
| 1 chicken breast per person |
| 1 egg beaten |
| 1 cup of bread crumbs (you may need more depending on how breaded you like your chicken) |
| 1 tsp garlic powder |
| 1 tsp onion powder |
| 1 tsp dry parsley |
| 1 tsp dry oregano |
| 1 tsp dry basil |
| |
| Directions: Pre-heat your oven to 325. Mix the bread crumbs with the spices (these are just the spices I like to use you’re more than welcome to change this up as much as you want, let me know what you come up with). Slice your chicken into strips (fingers). Dunk the strips of chicken into the beaten egg, then dredge them in the bread crumb mixture. Lay all the strips out on a baking sheet or in a shallow baking dish. Bake at 325 for about 15 minutes , or until done in the center of the thickest part of each finger. Turn the chicken fingers over half way through the baking time to have evenly golden brown chicken fingers. |
My personal favorite dipping sauce for chicken fingers is honey mustard. I use a good
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