Thursday, December 31, 2009
Tuesday, September 15, 2009
Hey there. Check out what this company is doing! It's all about supporting our local businesses and making sure they thrive in the neighborhoods that we frequent. Please make sure that you visit their website to find out more information on what they are doing in Philly. Maybe the next stop ~~ YOUR HOME TOWN!~
Thanks so much!
Visit Jolene Sugarbaker ~ The Trailer Park Queen
Sunday, September 13, 2009
Great Depression Cooking
This is a neat perspective on cooking with during the Great Depression.
Saturday, September 12, 2009
Friday, September 11, 2009
Amy Sedaris cooking with Martha
Yum...but read the title carefully ~
Seriously.....an RV cooking show
Friday, July 24, 2009
Kosher Salt or Table Salt
Soup or Beef Stew Pots
The Perfect Cheese Plate
When entertaining it’s always important to excite your guests’ appetite with a great starter. A cheese plate can be easy to put together and requires little prep time. Next time your inviting friends over for a glass of wine, remember these simple steps.
*Don’t go overboard. A selection of two or three good cheeses will work. *Pair the cheese with fresh fruit. Try Grapes, strawberries or raspberries
*Bread or crackers give substance. A great Italian loaf with good olive oil for dipping offers another level of flavor.
*Make it simple. A nice thick wooden cutting board is a great way to display the items. Arrange items going from height in the center and cascade out or sweep across the board like a wave. Don’ cut up the cheese but rather use a cheese knife and let the guest interact with the items.
BuiltNY - Stylish reusable bag
Saturday, July 11, 2009
Grana Padano vs.Parmigiano-Reggiano.
Tuesday, May 26, 2009
Can't find crème fraîche at the store, what can I use?
Monday, May 25, 2009
Perfect Summer Dinner – Basil Wrapped Shrimp with Grill Corn and Vegetables
This recipe was inspired by the warmer weather and enjoying time with friends and family.
1. 1 LB of 16-20 Count bag of Shrimp
2. 16-20 Large Basil leaves (depending on the amount of shrimp)
3. 4 ears of corn husk on
4. 2 cucumber
5. 2 tomatoes
6. 1 medium red onion
8. Flat Leaf Parsley
9. Salt & Peper
10. Red Wine Vinegar
11. Olive Oil
13. 1 Lime
1. Soak the corn in water for about an hour with the husk on.
2. Cut up the cucumber, tomatoes and red onion in half inch pieces and place in a serving bowl.
3. Mix together 2 tablespoons of red wine vinegar, ½ cup olive oil, juice of half a lime and a pinch of sugar
4. Pour mixture over the chopped vegetables and mix adding salt and pepper to taste.
5. Cover vegetables and let stand. Do not refrigerate otherwise tomatoes loose the taste.
6. Defrost and rinse shrimp. Pat dry.
7. Lightly brush the shrimp with olive oil.
8. Wrap each shrimp with a large basil leaf and secure with a toothpick.
9. Heat grill on medium heat.
10. Place the corn on the grill with direct heat and grill on all sides. The husk will look like it is almost burned. It’s ok because the corn is protected. (About 15 minutes)
11. Once corn is grilled remove and husk to reveal delicious perfectly grilled corn on the cob. Brush with butter, salt and pepper to taste.
12. On a medium indirect heat, place shrimp on the grill, turn once. They grill very fast so you will need to watch them. Only about 2 minutes per side. They will have turned from blue/gray to pink remove from grill.
13. Uncover summer vegetables and sprinkle with chopped cilantro and parsley.
Plate up or serve buffet style to let your guest be part of the experience. Enjoy the basil wrapped shrimp with corn on the cob and a cup of summer vegetable salad. Serve with basil infused lemonade or a delicious glass of white wine.
Friday, May 22, 2009
Save the bubbles....
Friday, May 8, 2009
Check it out. Recipes and ideas are free.
Happy Grilling this weekend!
Friday, April 24, 2009
Under the Kitchen Sink
Saturday, April 11, 2009
Here is part two - storing vegetables.
Asparagus - Keep the rubber band around the spears and use an old Mason jar with a couple tablespoons of water on the bottom. This will be easy to keep in the refrigerator for up to 2 weeks. Preference is to use the spears within a week.
Basil - Keep at room temperature for 5 days, placing them in a juice glass similar to having fresh cut flowers. Basil can also be used as a decorative element to a kitchen window or counter with the vibrant green leaves.
Beets - I like to keep in a brown paper bag in the crisper part of the refrigerator for about a 1 week.
Broccoli - Dampen a paper towel and wrap around the root and place in the crisper for 2 weeks. Suggested that it be used within a week to capture the ideal freshness.
Brussels sprouts - Take a square plastic container, dampen a paper towel to line the bottom and place the sprouts on top, the brussels sprouts could last up to a month but prefer to use within 2 weeks.
Carrots - Skip buying the huge bag of pre-cut and trimmed carrots and instead choose fresh carrots with the stems attached. These can be left on the counter for a couple of days or trim them and place in a open container for 2 weeks. Again stressing that freshness escapes after 2 weeks.
Corn - Leave in the husk and place in a basket in a darker part of the kitchen or place in the fridge for 5 days. Remember that frozen corn is also a great alternative if your using it for soup, stew or just a simple side dish.
Cucumbers - Leave in the plastic bag from the store but remember to cut holes in order to allow air flow. Store in the warmer part of the fridge. There is nothing like a cool cucumber for a refreshing snack.
Lettuce - Keep in a lettuce crisper for about a week.
Onions - If you have the option, store in a drawer or cabinet at room temperature. Some say they last up to a month, but I like to use them within a week.
Peppers - Keep in a cool part of the kitchen or in the warmest part of the refrigerator in order to avoid the pitting on the skin.
Potatoes - Like onion, keep away from light and in a cooler part of the kitchen. Do not refrigerate.
Tomatoes - Always keep tomatoes out of the refrigerator! Keep in a decorative bowl on the kitchen counter but away from apples and onions.
Hope some of these tips help save you money and enjoy the vegetables at their peak!
Friday, April 10, 2009
How long should I keep that?
Here are some tips on food storage.
Bread - 14 days - Refrigerator, 2-3 months - Freezer
Flour - 1 Year - Pantry
Pasta - 2 Years
Pies - 3 days - Refrigerator, 4 months - Freezer
Waffles - 4 days - Refrigerator, 1 month - Freezer
Crackers - 3 months - Pantry
Soup Mixes - 1 year - Pantry (I just found one in my pantry from 2005!)
Coffee - 2 weeks - Pantry, 2 months - Refrigerator
Honey - 1 Year - Pantry
Mayonnaise - 2 Months - Pantry, 2 Months - Refrigerator (opened)
Nuts - 4 months - Pantry
Peanut Butter - 6 months (unopened), 3 Months (opened) - Pantry
Brown Sugar - 4 Months
Tea Bags - 18 Month - Pantry
Look for the upcoming article when we dive into Vegetables and Fruits!
Tuesday, March 31, 2009
Those smelly sponges…don’t throw away
1. Place the sponge in the dishwasher and run with a regular load.
2. If you don’t have a dishwasher, try wetting the sponge and placing in the microwave for 45 seconds. *Caution the sponge will be hot*
Saturday, March 28, 2009
Time to clean the vegetables
Friday, March 27, 2009
Pure Lemon Juice
Go Organic...Start at Home
1. For general all purpose cleaner check out www.thegreenguide.com and the listing for a general purpose cleaner.
1/2 cup borax
1 gallon hot water
It also includes metal and wood polish. Who thought Olive Oil and White Vinegar could do so much.
2. Gardening. Growing up I remember that nearly all of families in the neighborhood had a garden. It wasn't until about twenty years ago when the trend moved away from home based production to cute packaged foods. Carrots don't even look like carrots in real form now.
If you don't have a space to plant a full fledged garden, how about just some herbs on a window sill. You've seen how expensive herbs cost in the store and you usually only need a few sprigs of rosemary or a couple leaves of Basil.
Free Seeds ? Check out http://wintersown.org/wseo1/Free_Seeds.html
3. Support the local farmer's market. Generally all of the vendors originate within a 200 mile radius. There is some exceptions with the larger city markets but the cost of transportation would outweigh the benefit exceeding the general area. Need to locate a market, check out http://farmersmarket.com/
Go Organic...Start at Home.
Sunday, March 22, 2009
Check out GreenSky in Andersonville
Thursday, March 19, 2009
Thursday, February 26, 2009
Cutting Boards - Wooden Cutting Boards
Check out www.johnboos.com for more information on their product. The investment is well worth it and will last you a lifetime. Hope you enjoy.
Sunday, February 22, 2009
Clean the disposal....no chemicals just natural items.
To deodorize the disposal, take the lemon cut up and place in the sink. Flip on the cold water and turn on the disposal. Let the lemon (or lemon, grapefruit, orange) enter the disposal and continue running with the water until it clears. This should take care of any lingering smell in the disposal and helps freshen the drain. (Tip: Run this before an open house or party to freshen up the kitchen naturally)
Saturday, February 21, 2009
Tired of your hands smelling like garlic?
Are you hooked on Le Creuset?
First off the weight of the product makes it feel like your cooking with something instead of just a light aluminum pan that doesn't hold up to the vigor of stirring the delicious meals. Second, the cookware has a great way of keeping heat without having to have the burner on High. The iron retains the heat and allows for constant temperatures. You will need to be careful since altering the temperature can take a while. Third, the braising ability is unbelievable. With a little bit of chicken stock or wine the bits on the bottom of the pan become part of the delicious sauce with the meal.
The Le Creuset cookware is not cheap by any means, but it is one of the staple items in your collection that will last a lifetime. There will be no reason to replace the item unless of course your caring for out incorrectly.
Few tips for caring for the cookware:
1. Let the item cool and do not wash right from the stove or oven.
2. Wash with a mild detergent and rinse thoroughly.
3. Dry the cookware after washing and do not let set to air dry.
4. Never place in the dishwasher.
For further information on the cookware you may visit the Le Creuset website lecreuset.com
The cookware is available at most speciality cookware stores and major department stores.