Certainly I hope you’ve visited your local Costco and purchased some of the fabulous in-season peaches. They’re fabulous. That’s all I can say. Outstanding. I allowed them to ripen a bit out on my kitchen counter (about 4 days), and made this delicious peach cobbler with 8 of the 12. If you like cobblers, you’ll enjoy this one too.
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Posted in Utensils, on June 16th, 2010.
In with writing posts about recipes, I thought I’d share some photos and information about some of my favorite kitchen utensils. The ones that I’ve learned to love and treasure. Some bloggers now have a sidebar filled with mini-photos of their favorite utensils. I suppose I could do that too, but so many of you read my blog through an RSS reader and you’d never even see the sidebar anyway. I won’t make this an everyday thing – that would get really boring. I’ve already taken photos of all of the treasures, so I’ll put them in now and then.
This actually is my newest purchase. I already have the regular single citrus presses in orange (for oranges), yellow (for lemons) and green (for limes). And they work fine, but the paint has begun to chip off. Very unattractive, and perhaps not all that healthy since juices could grow bacteria in the crevices. So when I saw this one at the cooking school Cherrie and I visit all the time, I grabbed it up. It is available at Williams-Sonoma for $19.95. It’s not yet available at Amazon; sorry! What’s nice about this new press is that it works for both lemons AND limes. And maybe small oranges. It has gradations in the bottom (see the circles in the bottom part?) so it will work with any small citrus. Now I’ll be able to get rid of the other three I own and just use this one. I might keep the orange squeezer, though, because this new press wouldn’t take a large Naval orange.
A year ago: Grilled Rib Lamb Chops with Herb Rub
Two years ago: Flank Steak with Orange Marinade
Three years ago: Roasted Poblano Asiago Soup (oh, a real winner)
Last week we made a purchase . . . of a Brinkman electric smoker (at Home Depot, for about $70). I’ve wanted one for a long time, but it meant just one more “appliance,” and this one with storage issues. But with only one kitchen oven at our house at the desert, initially I thought we’d smoke the turkey. But we ended up not doing so – we baked the turkey and all the sides were able to go in the heated oven once the turkey was removed, and the turkey rested (foil tented). It worked out just fine. But in the interim, we did buy a smoker anyway. We bought an electric one because I figured my DH would not really want to tend to the briquettes over many, long hours of slow cooking. That was probably a good decision, although you can’t control the temperature much with an electric smoker.
First, I wanted to give the smoker a test run, so I bought a beef brisket. I dutifully read the brochure that came with the smoker. It indicated about 25-30 minutes per pound of brisket. Having had no experience with a smoker I assumed it was correct. I also went online to read some of the smoker websites to get another opinion. They all said about the same thing. Well, no the time was wrong, maybe because of the small size. I really don’t know. After 2+ hours the meat had only gotten to about 110 degrees which made no sense at all. The smoker was at about 250. Finally, after another 30 minutes and hardly any increase in temp, we brought it in the house, I wrapped it in foil and put it in the oven for about another 1 1/2 hours. THEN it was cooked through and tender as could be. Everybody enjoyed the meat, once it was cooked enough. Uhm. Shall I tell you what time we ate? Probably about 8:30 pm. Not one of my finer moments!
So I should have learned that the smoking meat seems to take longer than you might think. So a few days later I bought two 7-pound pork shoulder roasts. We were having a big dinner party for 18 people (well, 15 adults, 2 youngsters and a 2-year old baby). First I brined the roasts in a store-bought brining mix. I started this a day before, and they brined overnight. Then I dried off the roasts with copious sheets of paper towels, then patted the roasts all over with a store-bought rub for pork. Then they went into the preheated smoker. For hours and hours. With some mesquite wood chips and a pan of water in the bottom. The roasts smoked for about 6 hours. Not long enough. But at least they were cooked. I ended up having to slice the meat rather than pulling it apart, as was my plan. The flavor was stupendous, though. And we can’t wait to try it again. I now have a smoker cookbook in hand, and will use some of its sage advice before we try the next smoked meat. I made a Kansas City-style cole slaw (not memorable, no mayo, slightly sweet), some of the delicious garbanzo bean salad with Feta, green onions and cilantro, a friend brought a green salad, and I served the pork for soft sandwiches. I also made a new batch of the red peppers for meat, which went well with the pork sandwiches. And I had a generous bottle of barbecue sauce for those who wanted it that way. We ate one whole roast and part of the second one. Hungry crowd. I’ll let you know how the next one turns out.
Two years ago: Free-form turkey tortilla soup (from leftover Thanksgiving turkey)
Posted in Utensils, on March 31st, 2009.
Just in case you haven’t read or heard about this new Beater Blade gizmo, I’m here to tell you this blade for Kitchen Aid, (Viking and Century too) stand mixers is amazing. All these years I’ve kind of just accepted that some of the batter doesn’t mix much, and you have to stop the mixer numerous times and scrape down the sides. Somebody agreed with most of us cooks (and probably chefs too) that Kitchen Aid missed the mark in the design, and did something about it.
It’s not made by Kitchen Aid, but by a company called NewMetro Design. If you go to the Beater Blade website they make blades to fit 12 models. These are available at some stores. If you do an online search for “beater blade” (mine for the tilt-head is a KA-TH model) you’ll likely find them. Amazon has them too. They’re available for both the tilt-head and bowl lift professional models for Kitchen Aid. The model for the latter is $5.00 more.
This little number works like a CHARM. In this picture above, you can see the opacity of the plastic. The edges are a soft rubber – only the interior frame is hard plastic. It’s not flimsy in the least. And you can see the tiny slit at the bottom – that scrapes the dimple in the bottom of the bowl. I think I paid $24.95 for it, at an independent kitchenware store. I had not seen it except through mail order, up until last week. If you compare the two you’ll notice that the design is certainly similar, but it has rubber edges that scrape the bowl. According to the website, the blade even will gently mix in egg whites for souffles, etc. There are videos at their website demonstrating the uses, although there isn’t one for folding in egg whites. Hmmm; wonder why? I argued with myself that I didn’t need to spend $25 on some kitchen trinket, but am so glad I did. If you’re a baker, you’ll be glad you have one of these. I just wish I’d thought of it myself!
Posted in pressure cooker, Utensils, on July 10th, 2008.
Some months ago I attended a cooking class where the chef prepared barbecued short ribs in a pressure cooker. The cooking school didn’t have one for her to use, so she brought her own. The owner of the cooking school recommended the Fagor brand (made in Spain) Duo. And she offhandedly said – you’ve gotta try carrots in the pressure cooker. Really, I thought? Carrots?
I haven’t had a pressure cooker for years. The one I was given in 1962 long ago bit the dust. Since I’m retired, I argued to myself that I really didn’t need one. Until I tasted the results of that recipe (the short ribs) I had kept that interest at bay. Then, my friend Cherrie loaned me her Fagor P.C. for a few weeks. I made three dishes in it and decided I wanted one. I bought mine on eBay – it was a Fagor Duo combi set – it comes with two base pots (a 4-quart and an 8-quart), one pressure cooker lid, a steamer insert, and a glass lid. The one I acquired was NIB (in eBay language that’s New-In-Box). Did I get a bargain? Well, after shipping I saved about $20, I think. I do not have an eBay addiction – in fact I’m not very good at keeping on top of the bid process on the few occasions when I’ve tried to buy something that way. I bought mine as a Buy Now, which bypasses the whole bid thing. Likely my set came from a Fagor outlet store as I discovered a black mark inside the lid. It won’t come off. But who cares?
My next project is to decide which cookbook(s) to buy. Nothing came with the pressure cookers except a tiny minimally informative booklet and a DVD. I did watch the video, though, which helped explain the procedures. I’ve got that down pat.
I went to the web, then, and researched the books. I think I must have two, so am going to add them to my amazon.com wish list (my birthday is coming up). In the interim, though, I went to the internet to find recipes online. There’s one definitive site – Miss Vickie’s – with lots and lots of recipes. I chose one for mixed vegetables (Brussels sprouts, one small potato, onion and several carrots). I sautéed the onions first, then piled into the pot the fresh chopped vegetables (with the potatoes and carrots cut smaller than the Brussels sprouts – otherwise they won’t get done at the same time). I added some chicken broth and a bit of butter, plus some thyme, salt and pepper and it was done. Took 4 minutes. FOUR MINUTES! Meantime I had sautéed some orange roughy, and my dinner was completed. All within about 15 minutes. Love it! And the vegetables? I thought they were terrific. And would you believe the best part was the carrots!
Posted in Utensils, on June 21st, 2008.
Isn’t this thing cute? It belonged to my mother, and is one of the few things that I kept from my mother’s kitchen stuff. It’s a fairly flimsy chopper for walnuts. It won’t chop almonds or hazelnuts, or brazil nuts (because they’re too hard) but it will cut walnuts and pecans. You just pile a few into the top and turn the crank. Most likely the blades on this are getting dull, because it’s not exactly easy to do. And I question sometimes using it, that the flimsy arm will break off. I use it rarely because it seems so easy to just use a big chef’s knife and chop. But this little gadget brings back memories of when I was a young thing and helped my mother in the kitchen. Chopping nuts was a job she could give me to do – with this little contraption rather than using a big knife, or stirring a hot pot. I’m not sure why my mother even kept it, but she did, even when they moved into a retirement home and had a miniscule kitchen hardly worthy of the title of “kitchen.” So I keep it and use it occasionally. The poor thing has chipping paint, the decal is still visible (kind of corny, but typical of designs of the day) and the blades, well they’re over the hill. But it whelms me with nostalgia nevertheless. Do any of you have one of these?
Posted in Utensils, on January 18th, 2008.
Someone uploaded a comment to my posting about Onion Goggles, and asked about where to buy these, so am writing a separate post just about these things. A quick explanation – the darker curved strip you can see on the inside of the lenses is a soft foam, and it fits snugly against your face. Keeps all fumes from reaching your eyes. All. These things work like a charm. I paid $19.99, I believe. They may be available at your local cookware store (I bought these at Great News in San Diego).
They are available online at:
Amazon, in pink, black and white. For $17.99, plus shipping, of course.
Dynamic-Living, in green/black, for $19.99, plus shipping.
Or, read a discussion of them over at Chowhound.
I read several discussion groups about the onion goggles. Some people speculate that they won’t work (those who have never tried them). People who wear contacts are less bothered by the vapors. You can also wear swim goggles, which should do the same thing. One reader keeps a cheap pair in her kitchen drawer. Other people claim the onion goggles don’t work for them. But, for me, these absolutely DO work, and my eyes are very sensitive to the sulphur vapor from onions. Enough said.
Posted in Utensils, on November 30th, 2007.
No, this isn’t ebay. (Although, click here if you’re interested in looking at what ebay sellers have in the Nespresso D300.) Since I had to make some espresso for my coffeecake a day or so ago, I thought you might want to know what I use. This is a very prized “baby” in my kitchen. I’ve had espresso machines over the years. At least 20 years ago I even saved up for a long time to buy one of the fancy Pavonis from Italy. It was a fortune, back then, nearly $500 for a hand-pull machine. I used it for several years, but it required a trip to a very inconvenient Italian type espresso machine repair store about once every 2 years for new gaskets (expensive) and I found it very messy to use. The coffee also wasn’t reliably the same. I tried measuring each time, tamping just so, pulling the handle down slower, faster, etc. Nothing seemed to produce a reliably similar cup of espresso. I kind of stopped using it.
My friend Cherrie introduced me to the Nespresso. Soon after buying it, she made me a cup. Oh. My. Goodness. I was in love. I vowed to buy one, using one of my 10% off coupons from Sur la Table. These machines are pricey, so 10% off was enough to make it worthwhile (you get coupons when you attend classes there). You can buy them directly from the company, or they are available in some high-end cookware retail stores. They don’t manufacture this model anymore – they have a different one with a newer, sexier shape. You can buy used, but reconditioned D300’s (with warranty) for about $300 (I paid $400 new).
I’ve had mine, now, for about 3 years. Maybe 4. And it gets used every single day. It’s so very easy to make a good always-the-same espresso each time. This machine does use pods (all their models use the same coffee pods). They’re small light weight foil things, carefully constructed so the pod is pierced exactly the same each time. I always thought that buying a machine that required me to have coffee pods shipped to me would be such a big waste. Expensive. A nuisance to do. But I’m a total convert since I bought the Nespresso. The pods were about $.50 apiece (in sleeves of 10 each), but they just raised prices, so they’re likely more like $.60 each. When I order them, I order a big batch of them. Cherrie and I order them together, too. Still a bargain compared to Starbucks or Peet’s.
One of the other features of this machine – other than the precision in which it’s made – it’s a simple press of a button to make an espresso size or a somewhat larger 1/2 cup – is the fact that the Nespresso gives any cup it makes a lovely head of foam. Without using milk and the steamer nozzle. So I don’t have to dirty up my steamer pot to make a latte. I just heat up the cream in the Bodum cup in my microwave, stick it under the Nespresso spout and press the button. How easy is that? This machine is a real workhorse, and has a very important place in my kitchen.
clockwise, from top left: the Bodum thermal cup that’s my go-to cup every morning, because it keeps the espresso hot longer (it’s filled with about a tablespoon of cream); espresso streaming in; a cute little espresso cup I use sometimes; the coffee pods.
Posted in Utensils, on July 11th, 2007.
Since I’m on a nostalgia thing at the moment, thought I’d tell you about this lid. Funny looking thing, isn’t it? Doesn’t look at all like the trendy All-Clad or Calphalon heavy lids you’re used to viewing. I think cooks take lids for granted. You just think they all have to match and look pretty. Am sure some of you have grabbed a lid that really didn’t fit that pan, but it worked. It performed the job for which it was intended. Maybe it didn’t fit tight, that’s all. And they certainly do vary in composition, though. There are stainless ones, aluminum, fancy alloys, copper, glass, bamboo and even some homely variations like the one above made of thin tinny aluminum. And lids have so many uses. They can sit squarely (hmm, roundly?) on their corresponding pans, they can sit slightly ajar to allow steam to escape. Or they can sit widely ajar and consequently drip condensation from the cooking pot onto your counter or cooktop (oh, joy). A lid can be used as a weight (like in a large, tall pot on top of the stuffed cabbage leaves with a brick sitting centered atop the lid, covered in foil) too. I suppose this lid I have could be used as a frisbee as well since it’s so light weight. The photo doesn’t reveal to you the dents around the outer rim. This baby’s seen a few rides – from cooktop to floor.
And its culinary uses, of course, are endless, but what a lid does best – what a lid does for a living is help us cooks retain heat and moisture in whatever we’re cooking. So, here’s to the lowly lid!
So back to this particular lid. It’s precious to me because it was my mother’s – we use it nearly every day. I don’t actually know how old the lid is, but I would guess it’s from the 1930’s, maybe the 20’s. My parents both grew up during the Depression and were children of farming families in and around Turlock, Modesto and Ceres in the San Joaquin Valley (Central California). My grandfather raised tomatoes and a variety of other salad bowl foods. He tried nuts once, too. Money was very hard to come by and my mother quit college to work so she could send money home to keep the farm from going under. How many of our kids would do that today?
My DH cooks breakfast most mornings (that was one of the new jobs he got when he retired – oh happy day – breakfast was never a meal I loved to prepare anyway), and we cook up a single sausage link for each of us. The lid fits perfectly in our Farberware Millenium nonstick pan (that came sans lid) that is used for said sausage. As an aside, the Farberware pan was recommended in Cooks Illustrated some years back when they did a test of nonstick pans. This pan won for the budget category, but they highly recommended it, even if you have to replace it every few years, since it cost a mere $19.95 at Bed, Bath & Beyond. There are two sizes and I have both, but the smaller one is the workhorse in my house. If interested, click on the Farberware link above to view.
So, after my mother passed away, when I found this ugly-duckling lid in the miscellaneous mish-mash of ancient pots and pans in my mother’s kitchen (all put to good use, I assure you), I put it aside for me. You can never have too many lids, right? That’s what I thought. But this lid had one additional problem – other than its age. That is its funny little handle ring. Barely big enough to put a finger through. It’s more like what we’d now buy at the hardware store for 49 cents as a key ring. And gosh-darned difficult to lift up, especially if the lid is HOT. And with today’s big, plushy hot pads, it was impossible.
So now we get to the second part of the story. The other day I wrote a long story about why I attend cooking classes, and one of the items listed was that even though I go to a class based on the menu, or an interesting technique to learn, I almost always learn something, even if I don’t come away with ground-breaking recipes.
A year ago May we had a small group of friends who spent a week in a gorgeous farmhouse in Provence. During our stay, a few of us gals attended a cooking class nearby in St. Remy. We met the chef/wife at the local market in town and for over an hour we paraded through the stalls, where she pointed out better vendors, showed us how to choose the freshest of fish, the best of the spices, and shared her favorite food and non-food artisans of the region. Then we exited to her lovely home a mile or so away and helped prepare a meal for the group which was served as the twilight waned, when some of the husbands arrived to partake of the day’s labors. It was a very, very expensive class. Far more than I would normally have spent for a cooking class; albeit, this went from about 9:30 in the morning until about 9:30 at night. And I didn’t really come away with a single recipe that I’ve made in the interim, because I’d made most of the menu items before. But the class was fun. She was engaging and entertaining.
But in the process of the class she pointed to a lid on one of her pots and what was there, but a cork. It was a very nice, elegant lid, with a similar flat Calphalon handle that I have on several of my Calphalon pans. Nowadays lots of the upscale manufacturers make cool (not hip, but non-heating) handles. Mine are older and don’t have that added convenience. So, she or her husband had whittled a wine cork (note that the bottom 1/5 has been sliced off to lay flat and slide ever-so-snugly inside the handle ring) to tuck under the handle and that’s what she grabs
when she wants to remove it. That little tidbit stayed with me until I got home and the first bottle of wine we opened, a Mayo Merlot, the cork became the new handle for my favorite old lid. So, you see, you never know from whence wisdom will come. The most unlikeliest of places, perhaps.
Posted in Utensils, on May 25th, 2007.
Here’s something I use often in my kitchen. It’s a 6-inch tomato knife. A very razor-sharp serrated edged knife with a sleeve to store it in, that is specifically made for slicing tomatoes. Does it work? Absolutely – you can get almost paper thin slices with little effort. Is it worth buying a knife just for tomatoes, you ask? I think so.
Kitchen Tip:
These knives are ever-so sharp, so be careful. I would not let a child use this
And just in case you didn’t catch it a couple of sentences ago. . . Is it sharp? Yes, indeed. I cut myself with it soon after getting it, so now am very, very careful when I use it. Why is it different than any other serrated blade? I wish I could tell you; I can’t, but it works and that’s why I am recommending it. I believe I ordered mine from a catalog (don’t remember which one, but it wasn’t Williams-Sonoma or Sur la Table) about 2-3 years ago. It’s made by PureKomachi (Japan) and is available at several on-line retailers. Here’s the Amazon link where it’s $14.98. It appears they no longer make this knife with the hard plastic sleeve, although they’ve changed the tip to include small points to remove the core. That sounds like a good improvement, although my less pointed tip suffices for removing small cores.
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