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TOFU CLOTH INSTRUCTIONS
For many recipes you’ll want to squeeze the liquid out of the block of tofu before using it in those recipes. For years I used paper towels. One day when out of paper towels, I cut a round out of a...
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PREPPING – COOKING – EATING ARTICHOKES
PREPPING – COOKING – EATING ARTICHOKES Slice stems off flush with artichoke bottoms. Trim stems. Peel off and discard large, blemished outer leaves. Slice off 1 inch from top of artichokes. Using...
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WHITE ASPARAGUS, PREPARING & COOKING
WHITE ASPARAGUS, PREPARING & COOKING Although I rarely see white asparagus when out and about, I saw these while shopping at the West Side Market a few days ago. Two bunches for five dollars! Great...
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CHOPPING MUSHROOMS FOR PATES
CHOPPING MUSHROOMS FOR PATES For country-style mushroom pates and for those who don’t have a food processor, chopping mushrooms finely will have to be done with a broad, sharp, sturdy knife if you want...
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COLLARD GREENS, REMOVING STEMS
COLLARD GREENS, REMOVING STEMS Run a knife along both sides of the stem up into the leaf to where the stem is no longer prominent. Remove stem and discard. Cook collard green leaves according to...
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CUBING | SEGMENTING GRAPEFRUITS AND ORANGES
CUBING | SEGMENTING GRAPEFRUITS AND ORANGES Years ago, everybody segmented their oranges and grapefruits when serving them in a dish, in other words, when they weren’t peeling it and eating it out of...
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CUTTING A FRESH PINEAPPLE
CUTTING A FRESH PINEAPPLE Cut off the top and the bottom of the pineapple; discard. Stand the pineapple on its end, then using a sharp knife going from top to bottom, run the knife between the prickly...
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CUTTING CELERY ON THE DIAGONAL
CUTTING CELERY ON THE DIAGONAL When you’re instructed in a recipe to cut a stalk(s) of celery on the diagonal, this is what it means and looks like. Take a clean stalk of celery, lay it flat on the...
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DRIED BEANS: TIP FOR COOKING DRIED BEANS FROM SCRATCH
DRIED BEANS: TIP FOR COOKING DRIED BEANS FROM SCRATCH For years I didn’t make beans, except for split peas, chick peas and lentils, from scratch. The reason was that it took so long to cook them even...
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FLOUR TORTILLAS, MAKING CHAR MARKS
FLOUR TORTILLAS, MAKING CHAR MARKS When making burritos or soft tacos, which require softening the tortilla in order to more easily roll or fold it, you can soften it plus add some char marks that give...
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QUICK HOMEMADE BURGER BUNS
QUICK HOMEMADE BURGER BUNS Good burger buns are expensive and you don’t get many in a package. Take two slices of firm deli-size whole grain bread, or French/Italian bread. Use a large biscuit cutter,...
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LETTUCE PREPARATION
LETTUCE PREPARATION The best time to prep lettuce is when you bring it home from the market. But, if you can’t do it then, place in covered container or sealed plastic bag, and refrigerate till a more...
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LID-TO-SKILLET DRY-FRY METHOD
LID-TO-SKILLET DRY-FRY METHOD Restaurants do it all the time. They place a food item on the flat-top and cover it completely with a lid that sits on the flat-top. Most often they use it to melt cheese...
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CARROT RIBBONS, HOW TO MAKE
CARROT RIBBONS, HOW TO MAKE If you’d like a more delicate textured carrot in your salads, try this method instead of grating or shredding. Wash carrot. Cut off both ends. Using a potato peeler, swipe...
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MATCH STICK CARROTS, HOW TO MAKE
MATCH STICK CARROTS, HOW TO MAKE Peel carrot; cut off ends. Cut whole carrot crosswise into 1-1/4 inch lengths. Now, keeping carrot on its side, use a sharp, broad, sturdy knife to slice lengthwise...
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MAKING NUT CRUMBLES
MAKING NUT CRUMBLES Nut crumbles are a staple in my pantry. Years ago when developing the essence of a BLT (before meatless bacon was invented) I processed whole smoked almonds till mealy, then...
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PICKLE FAN GARNISHES – HOW TO MAKE
PICKLE FAN GARNISHES – HOW TO MAKE Thinly slice a pickle from end to almost the opposite end, stopping just before the knife separates the slice from the pickle. Make about 4 identical cuts, then fan...
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ROASTING EGGPLANT FOR RECIPES
ROASTING EGGPLANT FOR RECIPES Preheat oven to 400 degrees People really do become intimidated by the roasting process. I don’t know the why of it, but I do too. I’m thinking it takes so long. Yes, but...
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ROASTING PORTOBELLA MUSHROOMS
ROASTING PORTOBELLA MUSHROOMS Roasted Portobella mushrooms with a little extra virgin olive oil, salt, pepper and garlic powder. That’s all you need. Slice to serve as is, or slice and saute in a...
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MAKING SOY WHIPPED CREAM
SOY WHIPPED CREAM — DELICIOUS! RICH WHIP NON-DAIRY TOPPING is available in the frozen food section of grocery stores. Visit their website for a store locator: www.richwhip.com This miracle soy product...
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