Knives

I posted this last March and I wanted to update it.

"
A sharp knife it the cooks best tool. Even if you have a less expensive knife, keeping it sharp will keep your fingers safe. Knives develop burs on the edge  as we use them. These burrs are the natural result of the knife cutting through food. The best way to keep a knife sharp is with a "Steel".  That is a long file in a the shape of a rod.  They are easy to use and will keep your knife sharp.  When needed, either take your knives to a professional for renewing the edge or buy a good knife sharpener for the home.  I use a Chef Choice that has four different guides that allow me to sharpen everything from a Chef knife to scissors. They can be expensive, but they last a lifetime.

Sharp knives do not slip.  That is what causes most knife accidents. Be Sharp  and Be Safe!"

There are many different types of knives. Most people use three or four all the time but also have some special knives for certain tasks.  All of them are safer when they are sharp. If you read the post above and wondered how to keep your knives sharp I have a great opportunity to share with you. This Sunday the class will be on knife skills and how to use and sharpen your knives.  We will also be offering free sharpening for one knife per household for those who attend.

Drop by and learn how to improve your knife skills and how to keep your knives sharp.

Happy Valentine's Day

If you need an idea on what to make for this fine occasion ( other than reservations at a great restaurant) you might want to look at some earlier posts.

The one on Salmon in Parchment is a great one for dinner tonight  That post is titled Packet Cooking is from 1-13-12

Or
Baked Brie  form 12- 29-11

and there is the the post on Butternut Squash Soup from10-22-11

There is a lot of help in the blog if you want to make something for your significant other.  So have a Happy Valentine's Day !!

SOUP DAY!!

Old Man Winter has returned to the desert.  Time to clean out the freezer and make soup. Whenever I buy a whole chicken I always save the parts I don't use like the back or neck or whatever is not going to be cooked that day to make stock.  So I have a bag of frozen chicken parts that is ready to go into the soup pot.  Today I will make a nice chicken stock and then use that to make some easy chicken and dumplings.  Check back later and I will share the recipe for the chicken and dumplings.

To make the stock I just put the chicken parts - still frozen - in the soup pot.  Then I add water to cover,  add the ends of celery, some onions and garlic.  Bring this to boil and then turn down to simmer.  I simmer all of this for about 4 hours.  Then I turn off the heat and strain out the solids.  By the way I use the end pieces of veggies to make stock.  Today I even used green onions.  I don't worry about cutting or dicing. I put them in the pot and let them cook. If you have any left over veggies you can certainly throw them in too. Use whatever you have on hand and remember that it will all be strained before you use the stock.

Don't forget to add a bay leaf and other herbs like rosemary and thyme. You can make stock out of anything - veggies - beef - chicken - turkey.  What ever you have.  It is easy and very economical.