Tomato and Herb Sauce: How-to

Anyone up to their ears in tomatoes? Well, first off – share some with me! Secondly, don’t let those delicious fruits get the best of you and wind up rotting away. These gorgeous colorful gobfuls of flavor are just waiting for you to use them.

One of the easiest and tastiest ways to preserve a tomato is with a sauce. Now, see, I don’t really like tomatoes all that much unless something is done to them. It’s embarrassing, but such is life. So, I’m always taking them and morphing the tomato into something spectacular.

This recipe explores a tomato and herb sauce. It’s pretty basic and comes straight from the garden (or farmers stand) so it’s not very labor intensive at all.

In the culinary industry, we are taught to concasse the tomato to make a sauce. This involves taking the stem out, making a few incisions, blanching them, cooling them, peeling them. I think it’s silly and it takes too long. 

However, my process still has the same principles in mind. Luckily there is more than one way to get things done in the kitchen!

Before I get into the recipe with you, I would like to bring up a few variations on the sauce:

1.       Romesco – add some peppers to the roasting process (seeded of course). Finish with lemon, basil, and oregano.

2.       Make the sauce more red – before transferring ingredients to pot, put about ½ tsp of tomato paste in the hot pot and stir until it starts to brown up and caramelize. This will make the sauce a little heavier in flavor and you may have to offset it with a little acid (white balsamic, lemon, champagne vinegar)

3.       “Fire roasted” style – keep the tomatoes in the oven longer until the skin starts to roast and gets black in some areas. Don’t peel the skin off! Simply add to the pot and puree it up after it reduces. This is also another way to add additional color to the sauce.

4.       Tomato soup – simply add carrot, celery, and onion to a hot pot on medium heat. Stir and cook until onions are translucent. Add 2-3 tablespoons of oil/butter and allow to melt/heat up. Sprinkle in some flour (enough to coat the vegetables) then add a large amount of tomato sauce (I figure 1 quart of sauce per 2 cups of additional veggies) slowly, while stirring. Cook that down for about two hours, blend and enjoy!

5.       Colored sauce – with the ever popular heirloom tomatoes, the color variation is superb. Follow the same recipe, but use yellow, brown, or purple tomatoes. I would suggest blanching tomatoes if they are green though – it preserves the color better.

So, as you can see by taking this very simple sauce, you can go much further. The best thing I’ve found to do is to do batches in different styles, then portion them off into pint containers /freezer bags and then freeze it for a later use. There’s nothing like having an amazing go-to tomato sauce right at your fingertips in the dead of winter.

Enough jibber-jabber; on to the recipe!

Tomato and Herb Sauce 

Ingredients:

10 ripe tomatoes (the big guys are usually the ones used here)

1 sweet onion (large dice)

2 cloves garlic

Olive oil

2 stems worth of basil leaves (or as much as you like)

3 stems worth of thyme leaves

(optional) “makes everything awesome spice” to taste

Mixing bowl

Oven

Large/medium pot

Stirring spoon

Sheet tray/cookie sheet

Blender

Strainer (optional)

Directions:

1.       Take all ingredients, except herbs, and toss in olive oil, salt and pepper.

2.       Place in oven at 400°F on a sheet tray.

3.       Once cracks in the skin form on all the tomatoes, pull them out and shut off the oven.

4.       When tomatoes cool, peel off the skins and toss them out

5.       In a pot on medium heat, place all contents of the sheet tray

6.       Once the tomato concoction comes to a light boil, turn heat down low and cover the pot

7.       Stir occasionally every fifteen minutes or so.

8.       After an hour and a half you should have been able to cook down the tomatoes pretty well.

9.       Blend contents in a blender, or use a little stick blender right in the pot if you have one.

10.   Transfer back to the pot

11.   Leave  the pot uncovered and add your herbs.

12.   Cook down for at least another half hour, or until color desire has been achieved, or you are satisfied with the flavor.

13.   Season to taste with salt and pepper or “makeseverything awesome spice”

Rotini and Kale Salad

Given my last post on pasta, I thought it only appropriate to make some kind of pasta dish. 

However, I ate it! 

So, I did what any good cook does and utilized a ton of leftover product; and made this delicious concoction I am dubbing “Pasta Salad with Kale.” I try and sneak in and experiment with dark leafy greens in dishes as much as possible.

This application makes a marinade/dressing for the pasta and really works well with kale to provide a great texture differential. You also get some of the bitterness from the kale which contrasts nicely with the other ingredients.

On a side note, I realize there were other ingredients in my pasta salad that aren't displayed in this picture and will make a better effort next time I do a pasta salad or something to have them in the picture. It really doesn't help when you do a photo shoot and you’re hungry…

Anyway, this is a great way to utilize pasta from the previous day and kind of clean out the fridge of random stuff. Please don’t feel limited to this ingredient list at all. Pasta salads are super unique in that they can be an entire grab-and-go meal depending on what you put in it. So, for instance you could increase the veggies and add a protein. I tend to view my unlisted ingredients as flavor builders and not as main stars of the dish – in this case it’s pasta and kale.

It is also super easy to just use (lemon vin) or any style dressing you have chilling out in the fridge. 

I used rotini pasta , but the goal is really to have something that is medium in size and in a shape that is more willing to include the other ingredients with it. Curled pasta works best here, don’t use string-style pastas or delicate pastas such as those wheel shaped ones (they break apart and don’t look good).

Ingredients:

1 lb pasta

1 tomato diced small

1 red pepper diced small

1 suntan pepper diced small

1 medium red onion (julienne)

2 cups (packed) red leaf or Tuscan kale (ripped or cut small)

¼ cup olive oil

Zest and juice 1 lemon

Sprig fresh dill chopped

Sprig fresh basil sliced thin

Salt

Pepper

Directions:

1.       Cook your pasta (learn the proper way here) or pull it out of the fridge

2.       While you’re cooking up your pasta, cut your veggies and remaining ingredients set aside.

3.       Combine ingredients with cooled pasta in mixing bowl or in original pot pasta was cooked in

4.       Season to taste

5.       Let sit/cool for at least an hour and a half before service

6.       Serve cold or room temp

Cooking Pasta: The truth about salting water and using oil.

Does anyone salt their pasta water and then put oil on top?

I’ve been working in restaurants for almost seven years now and the idea behind these two items has been expressed very insistently that this is the best way to do it. “Adding salt to the water makes it boil faster and the oil lightly coats the pasta when it’s done cooking so it doesn’t stick together.” When I heard this, I was curious if this was actually true so I decided to do some research, combine it with my (probably millions of pounds of pasta) experience, and provide you with the information.

So, let’s address this oil in the boiling water issue first. I’m sure we’ve all had times where you cook pasta and it sticks together in one huge clump. It’s horrible and disappointing to say the least (imagine having a chef chew you out for those clumps!) I haven’t found that putting oil on the top really helps on a small scale – which I’m sure most of you are only feeding a few people on average. You can also toss the pasta in oil after you transfer it out of the water so it doesn’t stick.

The real secret to cooking pasta that doesn’t clump at home is having your sauce hot and ready to go. I would suggest having it on the stove at a light simmer next to your pot of boiling pasta. Here is where you may need to go and invest in a strainer with a handle (called a spider in culinary terms). Once your pasta is done cooking, pull it out with the strainer and give it a shake to let it drain. Then, put it straight in the sauce, cover the pot/pan and let simmer for a few minutes and then serve. No need to empty the whole thing out in a colander over the sink and then bring it back to the stove. In the time it takes the pasta to drain, it won’t clump. Plus allowing the pasta to cook further in the sauce allows it to absorb the flavor of the sauce therefore making those glutenous little gobbles burst with flavor.

Right, on to salting the water! Let me make something clear straight off the bat: adding salt to water increases its boiling point. This means water will be boiling above 212° F and therefore take longer to reach that temperature. Anyway… when salted, you will have a higher cooking temperature and therefore theoretically cook it faster. However, in reality, you would need roughly ½ a pound of salt (that’s right, half a pound!) per quarter gallon of water, just to raise the temperature 3.6° F. So, I think it’s safe to say that salting the water really isn’t going to benefit you as far as the boiling point and cooking time are concerned.

This means the flavor is the remaining issue to address. Chefs in the industry describe the water you use to cook pasta as “salty as the sea” and the idea is that the salted water solution will absorb into the pasta and therefore give it more “flavor.” I’m a bit of a salty skeptic (pun intended), and have always disagreed with this concept. Yes, it will taste better if you add salt to it. I think it’s unnecessary if you already have a flavorful sauce and furthermore if you are cooking the pasta in the sauce for a few moments.

But why increase your sodium intake when you don’t have to? Every single ingredient does not need to be seasoned if you are seasoning the entire dish. I don’t see the point really, it’s rather redundant. 

An American Pub/Bar Menu - what I'd love to see somewhere.

If I opened my own place, here's the menu! Coming soon, flat breads and pizza! 

Let me know if I'm missing anything

Soups:

Clam Chowder (Manhattan, New York) – Tomato based. Fresh clams. Finished with lemon oil and micro basil and parsley.

Chicken Booyah! – Chicken thighs, beef, pork. Served with garlic bread.

Corn Chowder – Wild  corn stewed with cream. Pico de gallo, tri-colored chips

Navy bean -  smoked ham; Navy, Cannellini, and Kidney beans. Shaved asparagus salad.

Vegan Du Jour - Chef's hand-selected vegetables. "Parmesan" croutons 

Seasonal - Chef selection of seasonal ingredients. 

Sandwiches:

Classic Cuban (Tampa, Florida)– House cured ham, slow roasted pork, Swiss cheese, house-made pickles, mustard. Pressed in a plancha.

Brisket (Texas) – open faced on a jalapeno cheddar biscuit.  Pico de gallo.

Lobster roll (New England) – Lemon aole, poached lobster, toasted brioche bun. Side creamy cabbage slaw. Lemon wedges.

Cheese steak (Philadelphia, Pennsylvania) – Dry aged Rib eye, toasted hoagie roll, provolone cheese, fried onions. Fresh-cut French fries.

Po’ Boy (New Orleans, Louisana) – Lightly fried shrimp and oysters. Chorizo aole. Bibb lettuce. Yellow tomato. Seafood spiced kale chips.

Rueben (Ann Arbor, Michigan)  - Corned beef brisket, house Russian dressing and  sauerkraut, thick cut pumpernickel, garlic butter, and Swiss cheese).

Open faced hot-pastrami Sandwich

House-made Pastrami. Pickled red onions. Smoked Gouda cheese. Fermented mustard seed mayonnaise. Fried duck egg.

Grilled Cheese - Pan seared brioche. Cheddar cheese. Served with tomato-chipotle purée 

Salads:

Chicken Ceasar Salad – Tableside Caesar dressing, crisp romaine, crunchy croutons, and grilled chicken breast. Topped with shaved parmesan cheese and micro-basil.

Crab Louis Salad – Butter poached Dungeness crab, heirloom tomatoes, lemon cucumbers, coddled egg, lemon wedges.

Turkey Cobb – Baby greens tossed in red wine-Dijon vinaigrette. Smoked turkey, local blue cheese, avocado, heirloom cherry tomatoes, rendered pork belly, and sourdough crostini’s. Red wine gastrique

Poached Pear - Arugala dressed in a raspberry preserve dressing. Red wine poached pears. Smithfield ham. Goat cheese. Spicy candied walnuts. Pickled red onions. 

Raw bar:

Regional oyster selection (market price)

                East Coast

                West Coast

Sushi al la carte

Appetizers:   

Corn on the Cob – Grilled with a secret blend of American spices, olive oil, and parmesan cheese. Served lollipop style.   

Fried Zukes – Zucchini marinated with lemons and lightly fried. Raw yellow tomato-thyme dipping sauce.

Guac and Chips – Tableside guacamole with fresh masa chips

Lemon Scented Fries – Fresh cut potatoes brined with lemons. Parmesan cheese. Lemon oil.

Mashed Potato Spoons – Choose 3: Roasted garlic, lumpy, Lemon-chive, American spiced, hot sauce.

Pretzels (Philadelphia, Pennsylvania) – Philly style. Served with smoked gouda-fennel, fermented mustard, cinnamon-caramel sauce, chili relish.

Clams Casino – House-made clam stuffing. Topped with smoked bacon. Served over aromatic rock salt. Hot sauce.  Lemon wedges. 

Jerky - Beef, turkey, bison. Tangy Asian dipping sauce, mustard sauce, chimmichurri sauce. 

Trail Mix - 

Grill:

Baby Back Ribs Three Ways - Baked beans. Braised and grilled ribs. Served with Louisiana, Texas, and Carolina style BBQ sauce.

Shrimp Kabobs (Hawaii)- Molokai shrimp, sweet Maui onions, heirloom cherry tomatoes, pineapple. Topped with Mango salsa and finished with orange oil.

Fish tacos (San Diego, California) – Grilled Mahi, Mexican green goddess dressing, chiffonade of green leaf lettuce

Grilled Peaches – stuffed with spicy sausage and ricotta cheese. Spiced Cream reduction. Candied walnuts.

Fajitas – Chicken, Pork, Beef, or Shrimp – you choose! Grilled peppers and onions. Salsa Verde. Pico de gallo. Cumin-dill sauce.

Popcorn bowl – choose your flavor:  Cajun, seafood spice, butter, garlic butter, cinnamon sugar, parmesan or cheddar cheese. Cheese fondue served on the side.  

Pasta:

Lobster Mac and Cheese (Maine) – Vermont cheddar-lobster fondue, orichette pasta, lobster chunks, buttered breadcrumbs.   

Toasted Ravs (St. Louis) – Freshly breaded ricotta raviolis. Marinara sauce. Parmesan cheese. Micro parsley.

Clams and Linguini – Fresh Linguini, little necks, lemon-butter-white wine sauce. Lemon wedges. Basil oil. Micro Parsley.

Beast:

Mini Hot Dog Flights – Pick three: California (bacon wrapped, grilled onion and peper jam, baked beans, fermented mustard seed bun), Chicago (all beef, steamed sesame bun, fermented mustard, Chicago salsa [pickled red onions, celery salt, atomic relish, heirloom tomato, and sport peppers] ), Corn dog (fried in corn batter, cheddar cheese sauce), New York (white hot casing, spicy mustard), Carolina (chili, creamy slaw, and onions), Rhode Island (veal, steamed bun, chili, Dijon mustard, celery salt, chopped onion)

Steak Sliders (3) – Grilled steak. Burnt butter Aole. Green leaf lettuce, heirloom tomato, and cave-aged cheddar. White pepper dusted slow-roasted potatoes.

Chili Dou – Cincinnati style (Mediterranean spices,  chopped onions, shredded cheddar cheese), served over spaghetti. 

Texas style (short rib, tomatoes, and dried chiles) topped with chips.

Bison Meatloaf – BBQ glazed. Garlic mashed potatoes. Grilled Asparagus. Chipotle-tomato puree.

Pork chop - Sautéed green beans. Pan seared Duroc pork. Garlic whipped mashed potatoes. House made apple sauce. 

Fowl:

Chicken Wings – Marinated in buttermilk. Double floured for extra crispyness.  Your choice of  house sauces: Mild, Medium, Hot, Super hot, BBQ (Louisiana, Texas, or Carolina style), Honey mustard. Celery sticks.

Chicken Quesadilla – Refried beans, queso fresco, and shredded chicken. Topped with fresh pico de gallo. Micro cilantro.

Fried chicken – Marinated it buttermilk. Double floured for extra crispiness and tossed in American spice. Chicken gravy. Creamy cabbage slaw.

Seafood:

Jambalaya (Louisiana) – Tasso ham and bacon slow cooked with aromatic vegetables, herbs, spices, and rice. Prawns poached in lemon olive oil.

Oysters Rockefeller (New Orleans, Louisiana) – Spinach, buttered breadcrumb, parmesan cheese. Served over spiced rock salt.

Crabcakes (Baltimore, Maryland) – Scented rice. Remulade sauce. Crudité Salad.

Cioppino – (San Fransisco, California) – Mussels, squid, clams, red snapper, shrimp, and Dungeness crab. Saffron-white wine broth. Sourdough crostini. Red Pepper compote.  Micro basil and cilantro.

Fish:

Tuna Tar-Tar Nachos – Fresh fried chips. Peanut cheese sauce. Avocado-lime puree. Five spiced Ahi tuna.  

Salmon Burgers (California) – Brioche bun, lettuce, heirloom tomato, avocado. Grilled asparagus. Lemon-caper aole. Kale chips.

Red Cedar Plank Grilled Salmon (Alaska) - Aromatic wild rice pilaf, grilled vegetables. Lemon-herb vinaigrette. 

Veggie:

Antipasti – House selection of local raw and marinated cheeses, grilled veggies, assorted pickled vegetables, cured olives, Preserved lemon hummus. Black garlic crostini. Pesto sauce.

Southeastern Pita platter – pepita hummus, Pimento cheese spread, guacamole, peanut nut cheese. American spiced pita bread.

Hummus Spread – Seasonal selection of Hummus’s. Pita bread, Masa chips, Pretzels.

Stuffed Squash – wild mushrooms, curry aoile, pistachios. Tomato-chili puree. Goat cheese. 

How-to emulsify a vinaigrette (Lemon vinaigrette)

While browsing through the aisles in my local grocery store, I always try to be observant to who is buying what and what is available. One of the largest shelf spaces are devoted to salad dressings alone, its main rivals seems to be the canned aisle, or pre-made frozen meals. In any case, after reading a few labels, I realized there are a ton of options to go through: original, low-fat, reduced-fat, non-fat, fat-free – the list goes on. I did however read a few labels and was kind of thrown off by the fact that I didn’t know a lot of the ingredients that were used in these products, specifically in emulsified dressings.

So I’ve decided that for my next “how-to” installment that I should explore how to create your very own vinaigrette. The key here is to slowly add oil to your mixture so that you are able to create an emulsification.

However, I should point out that different oils emulsify better than others. The one the works the best is blended vegetable oil or canola oil. But, I would suggest using some other kind of oil such as olive or avocado seed since the blends and canola tend to be full of GMO’s and you really don’t know what weird blend is actually in there. Stick to the pure stuff.

I should mention that this needs to be done in a blender, and the emulsification is less likely to hold if you do it by hand. Don’t get me wrong, it will still be a great vinaigrette, but it won’t hold the emulsification as well as it could.

Use this recipe as a marinade for chicken/fish/veggies. This also works really well with potato salads (great alternative to mayo based), and marinated vegetables or cheeses. I would even dare you to spread a little bit on your next burger bun or sandwich and sear it in a pan real quick. Whatever you do with it, you can have the peace of mind that it’s healthy.

If you want to make this into a Dijonaise style dressing, use 2-3 Tablespoons of mustard to make it more mustard based.

If you want to make this into an Italian dressing, add some more garlic (however garlicy you like it), roasted red pepper (1/2 a pepper), and basil (a few sprigs).

Make it “creamy” by adding either an aole, mayo, or grated parm cheese (about 1/8 cup).  

Anyway, let’s do this!

Lemon vinaigrette (emulsified)

Ingredients:

Juice and zest of 2 lemons

2 sprigs of thyme (stems removed)
2 sprigs of oregano (stems removed)

1 clove garlic (roasted if you have it)

1/8 medium red onion (white works too)

2 tsp mustard (Dijon or honey-Dijon works best)

Salt and pepper to taste (I used about ½ tsp salt and ¼ tsp black pepper)
1/4 cup apple cider/champagne/white balsamic vinegar

Olive/avocado seed oil

Directions:

1. Combine all ingredients in a blender and blend until incorporated
   
2. Put the blender at a medium speed and slowly begin to pour your oil into the center of the whirlpool 
   
3. It should start thickening up like this
   
4. Your dressing is complete when the hole in the liquid disappears completely as depicted in the picture below. 
   

12 Kitchen items that will make your dishes extra sexy!

I've come to the realization, as of late, that I go to someones house and they are like "Oh! your'e a chef, you can cook anything!" I usually shrug my shoulders and say "Yeah dude." Then somehow we start cooking or coming up with something, because I love cooking with people and I love sharing information on a personable level. However, I've found the average kitchen to be quite lacking in tools to help you create restaurant (or just better) quality dishes.

So, I've compiled a list of 12 items that we (chef's) have in the kitchen that help us reach the goal we desire. Here they are in no particular order:

Mandolin:

From images1.friendseat.com

This item is probably one of my favorite things to utilize. As you can see, this model comes with a few attachments that allow you to not only make thin cuts, but also a julienne cut, and a ripple cut - which are way cool! Furthermore, I would like to draw your attention to the black item that is sitting on top of the mandolin. This is a guard/guide and basically spears the product while protecting your hand against the blade. SAFETY is the key here!! I could probably bore you to death with the amount of stories I have of people taking the tips of their fingers off on these guys. USE THE SAFETY MEASURES!

There are cheaper plastic models that offer the same peace of mind. I'm not terribly partial on either model though. The plastic ones last a few years, but the metal ones can last a lot longer. If you are going to get a metal one, get one where you can remove the blade and either sharpen it or replace it. A lot of the metal ones can get dull and therefore create a bigger issue than previously had. 

A knife sharpener:

I'ts very important to keep your blade sharp. You may think a sharp knife is more likely to cut you - that's not true whatsoever. The sharper the knife, the easier it cuts; therefore requiring less effort from you. A lot of times when you have a dull knife, you have to hack away at something in order to cut it and that can be both messy and dangerous. This is an easy way to avoid all those situations. 

From www.harborfreight.com

Mesh strainer:

I use strainers all the time, and have a few of them. For general use, I would say get a larger one (somewhere in the 9"-12" diameter range). I would say that it is very important that you also have a container that this strainer fits on top of so you can strain properly into it, instead of all over the counter and floor. I wouldn't really suggest that you invest in a fine mesh strainer. I'd say the one in the picture below is a medium, and it works for pretty much everything I need. I strain a lot of stuff out of broths, purees, gravys (get those lumps out!),  and for when I make cheese/whey protein. These items are pretty cheap (I think I picked up a set of three for under $10), and really allow you to take it up a notch!From www.nfsequip.com

Food processor:

This can quickly become your best friend in the whole world! A food processor is different from a blender because, if you notice all the attachments below, you have a ton more options to do with it. This comes in handy when you are breaking down large batches of produce or cheeses. This is also great when you have to mince or fine chop a bunch of ingredients. I've also pulled off making small dough batches, as well as your own mayo (aole if you want to be trendy). The slicing and grating attachment are great as well for blowing through fruits or vegetables to use for pies and the grater is amazing with cheese. 

From static.ddmcdn.com

Blender:

I use blenders all the time and I would say its more essential than a food processor. However, you can mostly just blend product, and there aren't any fancy attachments. The more powerful the blender the better! This is a great addition for pureed soups, sauces, smoothies, shakes, even cold oil or vinegar infusions. I prefer this to a stick blender because it usually creates a finer, smoother product than anything else I've worked with. 

From i.c-b.co

Thermometer:

This is your number one friend in the kitchen! If you choose to get anything from this publication, get this and nothing else! One of the biggest issues I've seen is that people tend to overcook proteins, or their oil is not hot enough (or too hot) when they are frying something. So, I suggest you pick up a thermometer of the digital variety. I only say this because most of the analog thermometers require you to submerge the probe a good inch or so into the product. A digital one only requires that the tip of the probe be exposed to the temperature area thus resulting in a more accurate read. Make sure that your thermometer goes above 350 degrees though. You want to be able to make sure that if you go above it, you know before your oil catches flame. 

From img.diytrade.com

Zester/grater:

These little tools are one of my favorite things to use in the kitchen. This allows you to utilize the zest of citrus fruits, as well as creating a fine grate of cheese, nut, or ginger. It's really versatile in the uses, and you can simply throw it in the dishwasher when you need to wash it. I don't think mine ever makes it in the drawer haha. I would recommend the Microplane brand when it comes to this - it's totally worth the price. They have a lot of varieties, but this one and the wider model are the ones I would suggest.  Fresh grated anything tastes a whole lot better than anything you could find in a jar or in the dried version. 

From www.ennismountain.com

Citrus Juicer:

These usually run around $3-$5 each. I totally suggest getting one of these to really utilize the freshness of citrus juice. I'm not a fan of buying these juices at all. You only use a little bit at a time, unless your making some kind of -ade. So why not fresh squeeze it? Plus, you get to use the zest as well! You can't buy those delicious essential oils in the grocery store. This is also a great addition for cocktails. From images.doba.com

Perforated pot insert:

I don't necessarily use this for pasta, as much as I use it as a steamer. When it comes to steaming veggies like fresh peas or edamame, this is the best option around. This is also great for doing seafood steams/bakes (throw all ingredients in with some white wine, beer, or seasoning and call it a day) because, unlike the other options, this is pretty heavy duty. So, if your like me and when you get clams, your going to cook off like a million, this can handle the load. You could technically use it as a smoker as well, however, then everything used with that insert will taste smokey, which isn't always a bad thing if you ask me!From fbcdn-sphotos-d-a.akamaihd.net

Silpat:

I am brand sensitive with this selection. This product lays down in your sheet tray and completely prevents anything from sticking - dead serious! This thing is amazing all around. Cookies cook evenly; if cheese falls out of your Stromboli, it doesn't stick to the tray; you can make crackers without having them burn; make some cheese crisps; all this and you can put it in the dishwasher as well! I've seen these last for years, even longer if taken care of properly. They can be pricey depending on what you get, and they also have some options that are like muffin trays; and are really awesome to create little bowls to hold product in. One cool thing to do is take fresh masa, grits, or polenta, and line these molds with them, then fill it with some delicious dip so you eat the bowl as you eat the dip. 

From gutsyhealth.files.wordpress.com

Digital scale: 

I suggest this if you are counting calories, baking, or measuring. Remember in science class we learned the difference between volume and weight? Measuring cups measure volume, and shouldn't be a measurement for anything but a liquid. One cup of flour does not weigh anywhere near how much a cup of sugar weighs, Furthermore, the cup measurements tend to be to variable for me. Depending on how fresh an herb may be, or how much you pressed something into the measure means all the difference in creating a consistent dish. You'll notice that most chefs from EU and UK use this method, and Americans are the only ones who don't seem to grasp this idea. Anyway, you can pick these up pretty cheaply at your local general store. Make sure that you can toggle between lbs/oz and kilo/grams to replicate foreign recipes with relative ease. 

From img1.targetimg1.com

Roasting/Chemising rack:

These have many uses in the industry, but derive from the same idea: by elevating the product, you are able to get hot/cold air under the product. For example: cooling cookies, baking bacon so its super crispy, roasting proteins, and pouring chocolate, glaze, or fondant over some baked good. 

From c.shld.net

Blueberry Lemonade Soda

Blueberries are in full swing! I decided to a little easy and light this time around since the last few posts have been kind of complex. Sometimes these delicious berries get a little "sad" looking and not appealing at all, but they are still quite tasty. So here's a recipe you can utilize to get rid of all those wilted looking blueberries.

Besides cooking all the time, I do like venturing into beverages once in a while; and I'd like to talk today about making your own soda. Most soda's you get in the store contain a little less than 10 tsp of sugar per 12oz - that's a lot! I'm not a soda drinker by any measure; I used to be though. I've discovered if you go heavier on the flavor and use fresh ingredients, you don't have to have as much sugar. This recipe cuts sugar in half and uses raw sugar instead of the manufactured/processed white sugar.

As I was able to reflect removing soda from my life, I realized that I drink a lot of seltzer water and club soda because, lets face it - who doesn't like the fizzy bubbles? So, I've been experimenting with different carbonated beverages, or sodas if you will.

The idea of soda is pretty simple to adapt and simplify. It;s really just some kind of simple syrup (I find citrus to be the best thing here) and club soda. However, I like using the flavored seltzer waters for a little extra something-something.

You can add more lemons into this recipe for an extra zip, or even substitute with any single citrus or combination of citrus.

Anyway


Simple Syrup (Lemon)

Ingredients: 

2 cups sugar (raw preferably)
2 cups water
6 lemons (zest and juice)

Directions: 

1. Zest and juice lemons and put into a pot
2. Add sugar and water
3. Bring to a simmer then let cool
4. Store in refrigeration 

Cool. Now we are ready to make some awesome soda! The method that I'm using here is called muddling but, if you don't like a garnish in your drink. Add a pint of blueberries to the previous recipe to make it a cohesive syrup. Simmer for 15 minutes, and strain.



Blueberry Lemonade Soda

Ingredients: 

3 Tablespoons simple syrup (lemon)
15 Blueberries
12 oz Club soda
16 oz glass
1/2" of crushed ice in the bottom of the glass
Ice cubes

Directions:

1. Put berries and crushed ice in bottom of glass
2. If you have a muddler, I suggest you use the back end of a wooden spoon (as shown below)
   
3. Crush the berries until there are no more whole berries left. 
4. Add ice and fill to the top
5. Add simple syrup
6. Top off with club soda