Tuesday, August 30, 2011

Food Costs


As we all know the cost of food has risen lately.  Besides looking for bargains, you may want to start thinking ahead for fall.  I know it is over 100 here in Las Vegas and somehow the thought of cooking stews, roast etc is not on the top of our list.  But as the seasons change so do the prices on some items. Here are some hints that may help.

1. If you have meat that is freezer burned don't throw it out.   You can use that in stews or to make stocks and soups.

2. Save your old bones.  If you have trimmed a chicken or you do not use all the parts, put them in a freezer bag and make it for stock.  The same is true of vegetables - put your onion skins and ends of celery etc in a bag and freeze them. They still have flavor and although they may not be pretty, they will add a great flavor to soups, gravies and stock.

3. Bread - if you don't eat the heal or you have some bread that is drying out, make bread crumbs. Old fashioned but very frugal.  And you know what it is them!

4. Left over gravy or sauces.  Freeze these in an ice cube tray and them put the cubes in a freezer bag. Sometime you need a little something extra and theses come in handy.

So you got any tricks???  Share them in the comment section.  Fall is not that far off and the holiday season is around the corner.  I hope this helps you save money and cook more!!

Sunday, August 28, 2011

GREAT CLASS THANKS SARA!!

My thanks to Sara from Encore who really brought it for a great class today on gluten free baking!! Sara is a the Pastry Chef at Boteroat Encore Las Vegas.  Her knowledge and experience was wonderful.  For those who missed the class, you can find the recipes on line and Williams Sonoma carries the mixes.

The best tip was seeing how Sara gave texture in the baked goods by mixing the batter longer than what the directions show.  For more information use the comment section and send in a question.

Saturday, August 27, 2011

Mini Pies

I recently purchased a Breville Pie Maker.  If you have not seen one of these, they cook four small pies in about 10 minutes.  I am working on a cookbook just for this appliance.  It is a kick to use and very easy.  Look for some new recipes in the next few weeks.

For those who attended the class today - Thank you for coming!  We had a great time and all enjoyed the shrimp.  The recipe is on Williams Sonoma Website. 

Now I am going to enjoy my mini chicken pot pie and have an individual apple with ice cream for desert. yum!

Friday, August 26, 2011

Sous Chef Cooking Class

I will be teaching the Sous Chef cooking class on Saturday. The entree is Caramelized Shrimp with Lemongrass, Thai Chilies and Ginger.  The class starts at noon and will last about 15 - 20 minutes as the entree is a very quick cook. I will go over some of the ingredients and talk about how to use them and what to use if you cannot find particular items.

See you there!

Thursday, August 25, 2011

Farmers Market

I went to the Henderson Farmers Market today. In truth it was the hottest day so far this year which made the veggies and fruit look even better.  I was disappointed that there were so few vendors but  I did get some great melons, green onions and tomatoes.  Next week I may get some berries and do some small scale canning.  If you have a Farmers Market near you I suggest that you check it out.  Even if there are not a lot of vendors, you can still get good food.

Tuesday, August 23, 2011

Ollive Oil

I love to cook with olive oil. It adds a certain flavor and it is healthy. I was asked about Olive Oil since it is a fat and what the benefits are. So I found this link to the Mayo Clinic website. Check it out

http://www.mayoclinic.com/health/food-and-nutrition/AN01037

In some cultures Olive Oil is also used as skin lotion and on dry hair. Who knew??  I still like it best in food.

Monday, August 22, 2011

Old Cook Books

A friend gave me some very old cook books. It is interesting to see how things have changed and some things are the same.  The tried and true methods still work with some modern tweaks and new technology. But the basics are still a good place to start.  The biggest difference is that much of our food is already processed or has been enhanced in way our ancestors never knew about. That does change the availability and taste of food.

The top methods in all the cookbooks were Low and Slow on roasts and turkeys. (Which is still a good idea) And the use of butter and shortening for cakes and pastries.  No matter how we try there is still no substitute for butter in some dishes. 

I am experimenting with the recipes and will incorporate some in my new cook book next year.  I may post some here too.

Sunday, August 21, 2011

Great Class today!

Thank you to all that attended!  We had a great class with lots of good food! For those who missed it, The Sheppard's Pie was excellent.  I used the Williams Sonoma Caramelized Onions Braising sauce to cook the brisket. The beef was very tender and the sauce was delicious! 

You can always cook once and eat twice. The best food is any that you like and want to eat. 

I was asked during class about what wine to cook with.  The only answer is the wine you want to drink with dinner or one that you would drink. Do not use "cooking wine" as it has added salt.  I use a dry vermouth for a lot of dishes (including fried rice) to deglaze the pan and add another layer of flavor. It adds a great flavor that most people will not recognize. 

Have a great evening and send in you questions and comments!! 


Saturday, August 20, 2011

Cooking Class Sunday

Cook Once East Twice - That is the theme for Sunday's class.  Come by and see how you can use well prepared and planned cooking to add time to your busy schedule.

Some of the recipes we sample are - Individual pot pies, Quesadillas, Sheppard's Pie and others that use main course meats in a second round of entrees that are anything but left over.

Tips here after the class

Thursday, August 18, 2011

Reader Poll

What is your favorite knife?  Do you own a set of knives or just a collection from various makers and types?

Whether you like an Oriental knife  - ex. Shun or Global etc.; or a European knife like Wusthoff or Hinkels, knives are very personal.  A quality knife will last a life time, Cheep knives and those made with lower quality break, pit and go dull sooner.  A dull knife is an accident waiting to happen.  So invest in at least one good knife.  You will be happy you did!!

So tell you which ones you like.

Wednesday, August 17, 2011

Ice in Milk Shakes

You may not know it but in the best milk shakes, there is a little ice.  The ice crystals are disbursed throughout the drink. They help to rinse your palette which makes the drink taste better.  When you make a milk shake at home put about 1/2 cup of crushed ice in the blender.  It makes it colder and you will have a better drink.

Tuesday, August 16, 2011

Dry Rub VS Wet Rub

If you have a dry rub that has started to cake or clump what can you do?  I was asked this during a recent cooking demonstration.  The answers are 1. Use a spice grinder to break up the clumps; 2. Use a blender to break it  upor -my favorite answer - add some olive oil and make it a wet rub or marinade. 

Whenever you buy a prepared dry rub or even if you make it your self, there comes a time when they may clump up due to humidity or other reasons.  Don't throw it out it is still good for other uses.  A wet Rub is just that - a rub that you use wet instead of dry.  A marinade has more liquid.  That is really the only difference.


Monday, August 15, 2011

Share Our Strength

Save the date - August 20 at your local Williams Sonoma. They are sponsoring a Marvel Comic Cookie Decorating event. For a meager $5.00 donation, your child can decorate two cookies that are made in the shape of the Marvel Comics.  The proceeds go to Share Our Strength for their efforts to feed American children.  Contact your local store for more details.

Sunday, August 14, 2011

GREAT CLASS!!

Thanks to all those who came to the class today.  The best recipe by far was the Tortellini Salad. Go to Williams Sonoma and look under recipes.

The Mini Pizza were a hit~  And they only take 5 minutes!! 

Sometimes the best results are achieved with fewer ingredients and simple methods. Quality is the best choice.  A simple PB &J sandwich on quality bread with great jam and fresh peanut butter can be a delicious moment all by its self.  Add a slice of banana or a slice of apple and you up the nutrition. I always light l butter the side of the bread the jam or jelly goes on.  It keeps it from getting soggy if you pack the sandwich. 

Have a great Sunday and cook something special!

Saturday, August 13, 2011

Mini Pizza

What happens when you put a great piece of pizza dough some tasty sauce mixed with pepperoni and some cheese in mini pie maker?  Come by the class and find out.  Here is a hint it is might tasty!!

Cooking Class on Sunday at William Sonoma in the District in Green Valley in Henderson NV @ 12 noon

Friday, August 12, 2011

Grill Check time

Summer is usually a very busy time for the grill.  Now is a good time to take an extra hour to clean and check for any issues.  If you have a gas grill, make sure to clean under the burners.  That area can accumulate grease and debris that can flare up.  Also check your gas lines, regulators and tanks.  If you see any cracks or signs of wear in your gas lines, it is time to replace them.

The surface of the grill can be cleaned with oven cleaner if needed. But you must rinse it at least three times and get any residue off the grill or your first food will be ruined.  Once the grill is cleaned, crank it up and let it get hot to burn off any residue that you may have missed. Do this for any grill - gas or charcoal or wood fired.

Lastly, do not forget the inside of the cover. My grill also serves as a smoker so the inside will not get shiny, but I can make sure that it is free of any combustible material.

If you do this at least once a year your grill will last longer and be safer.  Don't forget to clean the outside too.

Thursday, August 11, 2011

Chicken Wings

I think everyone I know likes chicken wings. One of the methods I use to make sure they are juicy and tasty is to brine them.  In fact I have some in a nice brine right now for later. I do use my deep fryer but you could also use an oven. I do not recommend a microwave unless you are just heating them up. Regardless of your cooking method, brine adds a lot of flavor.  I use kosher salt and warm water.  Once the salt is dissolved,  I will add some herbs and garlic depending what the final finish is. Dissolve all of your seasons and then pout over the wings in a freezer bag set in bowl.  Place the wings in fridge for at least 6 hours.  Turn the bag over a few times to make sure that all the wings get some seasoning.   When you are ready to cook - drain and pat the wings dry.  Whatever method you use make sure the wings are done to the right temperature.

Wednesday, August 10, 2011

A Twist on Guacamole

Try this the next time you make Guacamole. For a quick and easy Guacamole I add a pinch of salt to the avocados before you add any other ingredient. I then add some lemon juice instead of lime.  I also use salsa in  place of just Jalapenos. The last thing I do is to add some sour cream.  You will have a guacamole that has a different flavor but I think you will like it.  I started doing this in the winter when I could not find fresh ingredients.  I also will add garlic or garlic powder and some fresh chopped red onions.  Yes I know the food police are writing me a ticket right now but that is okay. I have a great tasting guacamole and they have their opinions!

Never feel that you cannot experiment with a recipe.  Make it your own.

Tuesday, August 9, 2011

Smoothies

The next time you make smoothies, make a little extra and process that in your ice cream maker. It makes a great summer desert.  Or freeze it in a Popsicle mold. Great way to use extra fruit when it is in season too.

Monday, August 8, 2011

Fun Breakfast

I picked up some egg rings to try out.  Turns out they are great and you can do lot a with them.  Today I made my own version of a certain egg and English muffin sandwich.  Very tasty!!  I also can see using these for poached eggs as well as other foods that you want to have a round shape.  Try some out.

Sunday, August 7, 2011

Class Tips

Great Class today!  Thank you to all that showed up. one of the tips I presented was on Granola. In the recipe that we had I changed the method.  Instead of adding the honey after the oats were toasted, I added it before and then baked it in a low oven ( 300 degrees) for 20 minutes.  That allows the honey and oil to be absorbed into the mixture rather than sit on the surface.

I also showed the class how to make a pancake recipe into a waffle recipe.  ( and I learned what happens when you over fill the waffle maker!)

I will be teaching every week at 12 noon.  Drop by the store an sign up!!

COOKING CLASS TODAY

Just a quick reminder that I will be teaching at Williams Sonoma in the District in Green Valley today at 12 noon.  I will post some of the tips after the class.

Friday, August 5, 2011

Honey

Quick tip on honey - When I use honey in a recipe I measure the oil in the same measuring cup or spoon etc that I will need to use to measure the honey.  If the recipe does not have oil I use a cooking spray to cook the spoon or cup. This makes it easier to get the honey out. It also works great for molasses.

Wednesday, August 3, 2011

Cooking Class Sunday

I will be doing a Cooking Class on Sunday at Williams Sonoma in The District in Green Valley. BE sure to sign up at the store.  The class is all about breakfast.  Here is a recipe that  I will give out after the class from my second cookbook

Smoothie

8 oz Greek Yogurt  - it is thicker and little more tart
1 ripe banana - can be frozen
2 tablespoons of honey
1 oz Orange juice

crushed ice if needed to chill and thicken

Put all of the ingredients in a blender and blend until smooth.  Serve in a chilled glass and enjoy!

Tuesday, August 2, 2011

Strawberries

Nothing says summer like strawberry shortcake or other deserts. I am sure that you macerate the berries.  If not try this method.

Macerating fruit add sugar to the fruit which tenderizes and makes the fruit release its juice.  Instead of white sugar try brown sugar.  For Strawberries add a some Balsamic Vinegar.  You will be amazed at the difference in taste.