Tips & Technique

This technique has dozens of easy possibilities! From Rachael Ray, try Mini Deep Dish Pizzas! Using biscuit dough from the refrigerator section of your grocery store, as host or hostess, you can prebake a couple dozen (or more) mini shells. Make whatever filling(s) you like – I would try a simple cheese blend, the sausage & pepper one she made, maybe a spinach and shroom – the point is, prepare whatever fillings you like! The site states that this makes 6 mini pizzas – I think they meant servings. Each biscuit makes three pizzas, so you can do the math (hint: don’t try to slice horizontally, just cut into thirds and reshape!)… Keep your fillings fairly dry – no one likes a soggy pizza! Just as your Superbowl crowd gets settled, fill, top with a little more cheese, and throw in the oven just long enough to heat through and melt the cheese. You’ll have a variety of freshly baked, classy nibbles to impress your friends – with very little effort. Enjoy the game!

A few weeks ago I caught part of a local news program that had someone talking about how “you shouldn’t put anything on you that you wouldn’t put in you”.

I remembered the quote, but not much else – until I went grocery shopping with my Mom who bought Sunflower oil. That kind of surprised me, as they tend to be an olive oil household. Mom referenced the same newscast, and said that she had been using it as a skin moisturizer – per the show’s advice.

Arms, legs, hands, feet… she swears that it soaks in quickly, doesn’t feel greasy, there’s virtually no smell…. And a whole lot cheaper than any moisturizer on the market!

As this is a bitter cold winter in the northeast (and much of the world), dry skin can be a problem for all of us. Getting back to basics can’t be a bad thing. Hey, I’m going to buy an extra bottle….

These sandwiches seem to be all the rage – but unless you’re one of those people that needs every new gadget and gizmo that comes on the market, the wonderful pressed sandwiches can be made a number of simple ways.

If you’ve ever been to a small, cozy diner you’ve watched them use a wide metal spatula to press “whatever” into the grill. Flip, and then do it again. That’s easiest.

You can always place a second heated skillet on top of your first (containing the sandwich) with a big can or two to weight it down… but to me that just means more clean-up.

An indoor grill – that boxer’s brand comes to mind – can do the same thing in most cases, and is great for other uses as well.

For that matter, if you don’t mind the crosshatched pattern, a waffle iron can do the same job. Rotate the dish, and tell your family that you’re giving them diamonds

I don’t understand the fuss about the “toys” – but if that’s you’re thing, go for it! My kitchen and counters simply don’t have room for all of them…

Here’s a great tip from Nick Stellino of PBS!

If you like the flavor of Porcini’s (or I would imagine many of the mushroom family), but only have a budget for the cheaper Button Mushrooms, try the following.

Splurge on a package of the dried (I’m going to keep using his example of Porcini) shrooms. Finely grind about a tablespoon of the dried Porcini, (he suggested using a food processor for the grinding…) and then sprinkle the powder on about a pound of the Buttons – one tablespoon per pound, got it? Then let rest, refrigerated, overnight.

He didn't say so, but I would think this technique would work even better if you sliced the mushrooms first - provides more surface area to come into contact with the powder.

Now, I’m assuming that he’s talking about fresh Buttons… but the same kind of technique could enhance even the use of the canned variety. All mushrooms are full of moisture, and therefore can absorb flavors.

Why not add flavor whenever you can?

Saw a great tip on CBS’ Saturday Early Show. To preserve the “life-expectancy” of thick, viscous items (they used sour cream and applesauce as examples), after opening and using the first serving or two, make sure that the container is sealed well, and then store in the refrigerator - UPSIDE DOWN! How simple, and it makes perfect sense. It’s the addition of fresh air that makes the sour cream go green or blue faster than anything else… Use the weight of the product to form a seal, and you’ve saved yourself a little time on the shelf, and probably a couple bucks. Just thought you’d like to know….

Now that it’s getting cooler, this is a great way to use your oven and get some really special flavors. Roasting brings out a much richer (and most times healthier) result than boiling or steaming… It takes a little longer than those processes, but again, the end product is worth it. I’ve told you about the combination I used for the Flank Steak Dinner, and I often use a combination that is great with pork; potatoes, onions, and apples – add a couple tablespoons of mustard, with a splash of apple cider, cider vinegar, or even beer. This is great with kielbasa or other spicy sausage, and I’ve even used thick cut pork chops (pan sear those first) – then bake at 350 for about 40 minutes. YUM! Every Day Cooking had a good segment on this topic; America’s Test Kitchen has also done several items using this process along the way... Veggies taste great cooked this way; it makes it a one or two pan well-balanced meal (you can cook the starch and green together), and is extremely easy and doesn’t take that much time. Give it a try!

I gave a friend a recipe that called for kosher salt – she used the requested amount , but used table salt, and hated it.

There really are subtle differences in taste between kosher, table, sea salt, and all the other variations out there. Find your own favorite. However, the most IMPORTANT difference is in how much you use!!!

When a recipe calls for kosher salt, it usually is calling for the coarser, large grain crystal – hence measuring is very different than when using a fine, table salt. As a rule: if it asks for kosher, and you don’t have it, use at least HALF that amount of another salt. Sea salt can be even finer…

I would recommend that you keep some of each in the house – salt is cheap, and they each have a great purpose. Using the wrong kind or too much can ruin a meal! And THAT can be pricey…

Whatever you do, I STRONGLY recommend against buying “garlic salt” or “onion salt” or anything else like that. If you aren’t using fresh, please, please, PLEASE buy “garlic powder”, or “onion powder”, or better yet - garlic FLAKES or onion FLAKES... You can always add more salt, but it’s impossible to remove once there’s too much!!!!

It’s starting to rain – all this consideration for salt, well, I just might melt!!!

Later…

This tip was on Rachael Ray’s season premier – she gave the credit to a Food Network intern named “Phil”.

To slice cherry or grape tomatoes - or grapes for that matter – you’ll need "very specialized" tools: matching deli or plastic ware lids with a lip . Layer your chosen product within the lip of one lid. Place the other on top, again with the lip containing the produce. Apply slight pressure on the upper lid, and slice across with a serrated knife. Done!

I’ve got to believe that this is much faster (and less tedious) than slicing them one by one…

Finding a simpler way to do ANYTHING is not a lazy option – I’ve always preferred “working smart” to “working hard” – don’t you? Thanks Rach and Phil for a great idea!

The recipe I used for the Antipasto Pasta Salad appeared on an episode of America’s Test Kitchen, entitled “Pizza Party”. It featured a deep-dish pepperoni pizza, as well as the salad, and both used a great tip, which I must share. When using fatty meat products such as pepperoni or salami or other processed meats, hot or cold, layer the meat between paper towels and nuke on HI for a minute. You’ll be amazed at how much excess grease is removed, without changing the quality of the meat! So simple, yet so noteworthy. ATK always comes through with great ideas!

With poultry, whether it’s on the grill or in the oven, if you cook it in its natural shape, the breast will tend to be dry - the legs and thighs will take so much longer…

The quickest and easiest solution is to butterfly! In some proteins this can be a little tricky, but with poultry, it’s so simple.

Butterfly simply means to split wide-open – like that beautiful creature spreading its wings.

For a basic whole chicken, clean out all the “innards” as you would usually do - and then with a sharp pair of kitchen shears, cut out the backbone – one long cut down each side of it (save the backbone for a great chicken stock!). Flip it over, and press on the breast until the bird is somewhat flat. You should hear something ‘crack’. Tuck the wings under the front, and if desired, tuck the legs under the back. Proceed with your recipe.

This method gives not only a much more even cooking result, it tends to be faster!

I personally like brining my chicken after, but that’s a whole ‘nother topic.

Hope that you’re having a great summer…