kitchen tips
tip of the week: mozzarella meatballs
Tip of the week is ‘tongue in cheek, ‘ since I don’t actually offer tips every week. And to be fair, I won’t be offering them each week going forward. I will, however, give you a tip this week—and many other randomly assigned weeks. You can peek at some of my past tips, given invariably during some week or another: check out scissors and ice cube trays… [more]
, day-old-bread and
Try this: Prima Glassa Balsamica Glaze
I ran across this product, purchasing it on a whim. I gave it a good, hard stare: I have high hopes for you.
It is not easy to impress me with a condiment. Most bottled salad dressings pale in comparison to those made from home. A jar of kalamata spread can be made on the spot at home, just by blending kalamata olives with some olive oil, a pinch of… [more]
Just a little, helpful idea for your culinary toolbox.
How shall I name thee? Let me count the ways:
When it comes to shortcuts in the kitchen, my mind zooms right to the Martha Stewart coined phrase: ‘it’s a good thing.’
I cannot help it. I am tired of the phrase ‘kitchen tips’—and ‘kitchen tricks’ sounds much the same. Certainly ‘good idea’ is a blasé… [more] way to describe a culinary shortcut. How to be clever? How to name those
ice cube trays: not just for ice
I am all about finding little helpful tricks in the kitchen, if only to make me feel ‘smart.’ Tricks sometimes save you time, but there are those that don’t. With a lot of kitchen ideas and doo-dads out there, it is essential to wade through all the ˜good things” to find what works for you and what doesn’t. I am increasingly fond of ice cube trays.… [more] Not necessarily if they
Citrus Juice, Citrus Zest
I don’t just love using oranges and lemons and limes. I love using ALL of them (okay, maybe sans the pith). It is sheer pride and all smiles when I use both the rind and the juice from one of my citrus friends. I feel so responsible, so deliberate in my optimization of the fruit; sure that using zest minimizes my contribution to overall waste. Every bit helps right?
Maybe … [more]
Answer: baked omelet, bruschetta & bread crumbs
Question: What do I make with day-old bread? I am a big fan of knowing what to do with fresh bakery bread before it goes to waste; almost as much as I adore having all sorts of ready-made inspiration waiting in my freezer (like pesto) or pantry (blueberry chutney, red sauce… [more]
). I wish ‘what to make’ ideas popped readily into my head, but it helps immenselypesto now & later
Oh for the love of pesto.… [more] This is one of my ‘make it easier on myself later’ tricks that I employ in my kitchen. No doubt there are a million tricks to discover: I love the thrill of finding that next one. When the basil is abundant—whether its from the store or my garden—rather than let it go to waste, I make it into pesto for ‘Later.’
This pesto freezes
Kitchen Scissors
You know they are my kids: they cut pizza with a scissors. I was my mother’s daughter for doing the same. My near obsession with ‘scissors in the kitchen’ means the scissors in the house end up in the drawer with spatulas instead of the drawer with pencils and glue.
I adore scissors in the kitchen; I find them terribly efficient and easy to use. When I cannot get the… [more]
jars & bottles
Jars, bottles and more jars. When I first made limoncella, I went out and bought two dozen decorative bottles with corks. Plus the vodka and lemons and the price of this Gift from the Kitchen… [more]
just kept climbing. The corks meant I could only store the limoncella upright, which was tricky because it is best to store the ready-to-serve bottle right in the freezer (and well, let’s face it
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