THE CLASSIC CORNER

americastestkitchen: Cook’s Tip of the Day: To keep cheese moist - but not mold-prone - first wrap...

Fri, 25 May 2012 10:37:36 -0400

Cook’s Tip of the Day: To keep cheese moist - but not mold-prone - first wrap it tightly in wax or parchment paper and then loosely in aluminum foil.

Kitchen Tip

Thu, 24 May 2012 16:52:01 -0400

Did you know?

The variations in color of the bell pepper signify how mature or ripe the pepper is! Bell peppers that are harvested young are a rich bright green. Bell peppers that stay on the plant longer (vine-ripened) start to turn brighter colors, as they go from red to orange to yellow. The more ripe the pepper is, the sweeter it will be.

"The discovery of a new dish confers more happiness on humanity, than the discovery of a new..."

Wed, 23 May 2012 16:04:53 -0400

““The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.” - Brillat-Savarin”

Salads are a great way to incorporate more spring vegetables...

Tue, 22 May 2012 16:12:11 -0400

Salads are a great way to incorporate more spring vegetables into your meals. Try our Spring Panzanella Salad of asparagus, bell peppers, edamame, plum tomatoes and fresh basil!

This month marks the end of another year with Days of Taste...

Mon, 21 May 2012 17:21:00 -0400

This month marks the end of another year with Days of Taste Baltimore. For over 10 years we have been working with the Baltimore Chapter of The American Institute of Wine and Food to bring the Days of Taste program to 4th and 5th graders in our city. This interactive program helps build a food and nutrition vocabulary through bringing ingredients from local farms and chefs right into the classroom. A highlight of these years session was a trip to One Straw Farm! We can’t wait to be back next year!

For more information of the Days of Taste program, visit www.aiwf.org/baltimore/days_of_taste.html

We are now midway through Spring and that can only mean one...

Mon, 14 May 2012 13:04:30 -0400

We are now midway through Spring and that can only mean one thing. It is prime time for one of Maryland’s best… Strawberries! The Baltimore Farmers’ Market & Bazaar had endless rows of strawberries from several producers, showcasing the seasons bounty. We certainly picked up a pint or two!

When selecting strawberries, look for a full, red color, bright luster and firm, plump fresh. Strawberries do not ripen after being picked, so be sure to choose fully ripe berries.

What are your favorite ways to cook, eat and enjoy strawberries?

TASTE TIDBIT: SAMBAL Originating in the cuisines of Indonesia...

Wed, 09 May 2012 17:15:29 -0400

TASTE TIDBIT: SAMBAL

Originating in the cuisines of Indonesia and Malaysia, sambal is a chili-based sauce that can be used as a condiment, cooking sauce or side dish. In its simplest form, sambal is made from chilies, salt and lime juice. This spicy sauce comes in many different varieties, ranging from the tangy sambal olek to the smoky sambal bajak. A dollop of sambal will craft a dark, fiery flavor to rice, noodles or any cooked meat. You can find ready made sambals in most Asian food marts or the international aisle at grocery stores.

thehealthyfoodie: Lime, Ginger and Coconut Smoothie This Lime,...

Tue, 08 May 2012 09:02:47 -0400

thehealthyfoodie:

Lime, Ginger and Coconut Smoothie

This Lime, Ginger and Coconut Smoothie has just the right amount of everything. It’s tangy, tart, creamy and sweet, and it’s got a little bit of a zing to it. The combination of the lime and ginger is so extremely refreshing, they make this smoothie absolutely perfect for the hot summer days to come.

Lost a recipe?

Mon, 07 May 2012 16:42:27 -0400

Have you ever found yourself leafing through a stack of cookbooks, looking for a recipe that you swore was in Michael’s Genuine Food? We would like to introduce Eat Your Books, an online cookbook, food blog and food magazine index site that allows you to search for recipes within the books and magazines you own as well as the blogs you follow. You can search by title, author or chef! www.EatYourBooks.com

Anthony Bourdain: RAW

Fri, 04 May 2012 12:53:12 -0400

Anthony Bourdain: RAW:

anthonybourdain:

Generally speaking, there are two distinct audiences for this show: people who like to look at images of food and are interested in where it comes from and how it got to the plate—and people who like to travel—or like the idea of travel—and enjoy watching images of faraway places and cultures.

Novice or veteran, don't fear the crust! Just dig in.

Wed, 02 May 2012 12:10:18 -0400

There are countless opinions and variations on how to achieve a flawless pie crust. Here are two more riffs to keep this conversation going.

Try leaf lard instead of shortening/butter - Home bakers have enjoyed flaky pastries with the help of this little known ingredient for decades. Leaf lard is the highest grade of lard. When rendered correctly, it will produce a tastier and flakier crust. Click here for rendering instructions.
Substitute vodka for cold water - Our southern food writing friends at the International Association of Culinary Professionals conference introduced us to a novel technique that they learned from America’s Test Kitchen.

We would love to hear your pie crust secret, tips and techniques!

americastestkitchen: Getting to Know: Cured Meats To see the...

Mon, 30 Apr 2012 15:32:19 -0400

americastestkitchen:

Getting to Know: Cured Meats

To see the full chart, click here.

We are gearing up for Cinco de Mayo festivities this weekend with Southwestern Crab Stuffed...

Mon, 30 Apr 2012 15:26:06 -0400

We are gearing up for Cinco de Mayo festivities this weekend with Southwestern Crab Stuffed Mushrooms from our very own Chef Tony!

Ingredients

5 Large Mushroom Caps

6 oz Lump Crab Meat

2 strips Apple Wood Smoked Bacon, diced

1/4 pepper, Jalapeno, minced

1 oz Smoked Gouda

1/8 cup Heavy Cream

1/2 teaspoon rosemary

1/2 teaspoon thyme

1 1/2 teaspoon shallots, minced

salt and pepper to taste

Directions

In a medium sauté pan, over med-low heat, render bacon. To render, cook the bacon, in a single layer, until its gummy, white fat melt into grease. This process should take about 5-10 minutes and the bacon pieces should be browned and crispy.
Add to the pan, the jalapeno and shallots, and sweat them for 2-3 minutes. Reduce heat to low.
Add crab meat, cream, gouda, rosemary and thyme. Reduce mixture until thickened. Season with salt and pepper to taste.
Wash the mushrooms and remove stems. Add crab mixture into mushroom caps and bake for 8-10 minutes at 350 degrees.

What’s for Dinner?Entry 7, April 24, 2012The Comfort of...

Tue, 24 Apr 2012 21:02:41 -0400

What’s for Dinner?
Entry 7, April 24, 2012
The Comfort of Home Made Chicken Soup
Submitted by: Elizabeth Samolis, Communications Director

Over this past weekend, something happened to me that hasn’t happened in quite a while. I came down with a pretty severe head cold - stuffy nose, congested, coughing, headache, sore throat.. the works. Sunday wasn’t that bad, I was still able to function, despite having to keep a box of tissue within arms reach. On Monday, I made it to work, but within a few hours, it was clear that I needed to go home and get some rest before I became patient zero and infected the whole office.

So as I drive home, I think to myself, I want nothing more than some chicken soup and to curl up with a movie. But store bought chicken soup will not do. Ever since I was little, home made chicken soup went hand in hand with sick days. My mom would spend hours in the kitchen, starting with making chicken stock from scratch and finishing with the best chicken soup on the planet!

Now fast forward 15 years later, and I have never once bought chicken soup from the store. Although my recipe varies slightly from what my mom used to make, the basic technique is still there. With the little bit of energy I have left, I make a quick inventory of what I have in my pantry and head to the produce market to pick up the remaining ingredients.

Once home, the soup pot comes out and chicken bones, leeks, carrots, celery, onions and spices all get prepared and added to the pot. The stock starts doing its thing and I get to work chopping up my vegetables. When my friends ask about my soup recipe, I tell them, there really is not one. It is just your basic stock recipe and I add the spices and veggies that I like and it usually ends up slightly different each time. A variety of veggies is a key factor in my soup and it usually consists of what ever I have on hand. For this batch I will be adding carrots, celery, onion, corn, asparagus, green beans, brussels sprouts, and red potatoes.

When making home made soup, it is crucial that you have several hours to dedicate to this. The stock usually takes about 2-3 hours and then add an additional 2-3 hours for the actual soup.

Six hours, a nap and several doses of medication later, my chicken soup is finally ready! The steam coming from the soup bowl warms my face and seems to clear my sinuses for just a second. Ah.. yes! This is exactly what I needed. The veggies are nice and soft and the stock has just the right amount of flavor. To finish, I always add a little bit of extra pepper to my bowl, because that is the way I like it. Now, the only thing that is left to do is decide what movie to watch! :)

"Where good nutrition goes, flavor tends to follow. Chefs are the first to admit that an impossibly..."

Fri, 20 Apr 2012 13:34:35 -0400

““Where good nutrition goes, flavor tends to follow. Chefs are the first to admit that an impossibly sweet, flavor-filled carrot has nothing to do with our work. It has to do with growing the right seed in healthy, nutrient rich soil.” - Chef Dan Barber”

- http://www.nytimes.com/2008/05/11/opinion/11barber.html?_r=1&oref=slogin

americastestkitchen: Cook’s Tip of the Day: Grilled corn is done when the husk picks up the dark...

Tue, 17 Apr 2012 10:06:48 -0400

americastestkitchen:

Cook’s Tip of the Day: Grilled corn is done when the husk picks up the dark silhouette of kernels and pulls away from the tip of the ear.

mothernaturenetwork: The health benefits of kaleThis...

Mon, 16 Apr 2012 16:42:29 -0400

mothernaturenetwork:

The health benefits of kale
This nutritional powerhouse is only 35 calories per cup, but it boasts antioxidants and more. We make it easy to try with recipes and tips for enjoying it.

Tips for Buying Asparagus

Mon, 16 Apr 2012 16:39:22 -0400

Tips for Buying Asparagus:

We are right in the middle of asparagus season and have compiled some tips for buying, so you can get the most out of this sweet and tender vegetable. We have also included a simple recipe from our very own Chef Ronnie - Asparagus with Lemon-zested Goat Cheese!

A Lesson In Graters Since each type of grater does a specific...

Thu, 12 Apr 2012 16:54:51 -0400

A Lesson In Graters

Since each type of grater does a specific job well, it is useful to have 3 kinds: a box grater, a rotary grater and a rasp grater.

The weight of what you grate varies depending on the type of grater you are using. For example, 1/2 cup grated Parmesan cheese prepared on a rasp-type grater usually weighs less than a a 1/2 cup grated on a box grater. In many cases, the difference isn’t important because the ingredient is added to taste.

A stainless steel box grater is the classic model. With four or more different grating surfaces, the cook has a choice of applications.

Use the fine punctures to grate citrus zest
Use the medium holes for hard cheeses like Parmesan or Romano
The slicing blade can be used for hard boiled eggs or shredding lettuces
Use the large holes for semi-firm cheeses, raw potatoes and cabbage

A rotary graters is good for grating cheeses over pasta and for finely grating chocolate or nuts for garnishes.

The original rasp grater (or microplane) with fine perforations was designed for removing citrus zest, but it can also be used to grate ginger and garlic or turn them into a puree. When grating citrus fruit, run the grater over the fruit with the ridges of the rasp facing up, and the zest will collect in the grater, ready to be measured. Rasp graters come in a variety of face and perforation sizes. Medium is good for vegetables and extra-wide is ideal for semi-soft cheeses.

Source: Tips Cooks Love By: Rick Rodgers

Have you ever tried making your own dressing for salads? It is...

Wed, 11 Apr 2012 16:46:14 -0400

Have you ever tried making your own dressing for salads? It is incredibly simple and you will find that homemade dressing and vinaigrettes are bursting with flavor that their store bought counterparts cannot compare with. The springtime weather well under way, here on the east coast, and our herb garden is producing a bounty of herbs to play with. The next time a salad makes its way to the dinner table try this Honey Herb Vinaigrette from our very own Chef Therese!

Honey Herb Vinaigrette

Ingredients

1/4 cup Champagne Vinaigrette

2 tablespoons Dijon Mustard

2 tablespoons Honey

2 tablespoons Fresh Chives, minced

1 tablespoon Fresh Parsley, minced

Dash of Sea Salt

3/4 cup Vegetable Oil

Sea Salt and Fresh Ground Pepper to taste

To Make:

Whisk together the vinegar, mustard, honey and herbs, along with a dash of sea salt, until well blended. Whisk in the oil in a steady steam until emulsified. Adjust the seasoning to taste with fresh ground pepper and sea salt.