I can do this. I probably won’t kill my family. Nobody will die… right?
Canning is scary to a lot of people—and it is wise to proceed with caution. The important thing is to educate yourself about the process, and to follow recipes and instructions from trusted sources (curious why the tomatoes and water separated? more on that later). I needed to understand the ins and outs of canning, because… [more]
Bloody Mary is a lot like Ragu: no two recipes are alike, yet each is especially, specifically crafted and adhered to by its maker.
I am teaching a class at the Pantry at Delancey in a few days, and one thing on the tomato-laden menu is bloody mary’s. I confess I am not a huge bloody mary drinker—but apparently A LOT of you out there love… [more] a good Bloody
I have a pile of old and tattered Cook’s Illustrated—all the way from 1995. A neighbor had put them on their ‘free’ pile on their front curb and I couldn’t resist stashing them on my front porch. I have been leafing through them recently, especially enjoying the ‘Quick Tips’ section. I thought it would be fun to share a few—maybe you will enjoy them too!
slicing a tomato. Need delicate… [more]
Butter, cayenne, rosemary, brown sugar. This is the combo that defines ‘use #24′ for ice cube trays. In my mind anyway. I haven’t listed, in order, the first 23 or the following 26. But if I were to make a list, this little combined foursome would be on it.
I am in heaven every time I find a new use for ice cube trays—and increase my freezer smarts. I think… [more]
And if for some reason I suffocate myself, well then: body in a bag! Still in theme with Halloween, don’t you think? I know: bad humor.
And I know. I shouldn’t be talking about Halloween yet… but I have more Halloween boxes—and made-up cocktails—for this holiday than any other. October is knocking at my door and my MUMMY JUICE is in Foodista’s Best of Food Blogs Cookbook… [more]
Such an easy, useful little mix; Gremolata is a traditional Italian combination of fresh garlic, lemon zest and parsley.
The first time you make it and use it won’t be your last.
zest of 1 lemon
1/4 cup chopped parsley
2 garlic cloves, minced
Combine. Uses for this humble little combo:… [more]
1. spread under skin of poultry before grilling or roasting—use a little oil or butter to help it
You may not know that my ‘Italian’ name is Gina. There is no exact translation for ‘Janelle’ so one day mio marito (my husband) slid in the name ‘Gina’ when an Italian was having difficulty pronouncing ‘Janelle.’ It stuck. It became easier to introduce myself as Gina… and really a hoot to adopt a new ‘nickname’ at this point in the game (never mind the childhood nicknames, right?).
Actually, all … [more]
Cast iron pans are a favorite of many a great chefs.
I never owned one; but in culinary school used them and I learned a thing or two. And a few weeks ago, KaTom Restaurant Supplies offered to send me a cast iron skillet… [more]
I am forever a fan of kitchen tips, tricks, short-cuts and all manner of making the most of time, kitchen tools, food scraps and in general: hording culinary wisdom.
Last week was my kiddos spring break, which was a nice time for us to snag some away-from-the-city time to regroup, relax and reorient. It was deemed a bit of a working vacation; my sons had some online math to finish,… [more]