Blog Archives for tag Kitchen Tips
I really can’t think of a single vegetable that isn’t more delicious when roasted. Ok, I didn’t think about that very hard, so I’m sure there’s at least one out there, but roasting is a great trick to have up your sleeve to feed your herbivorous side. Here’s how to roast vegetables: Preheat the oven. Cut up the food. Drizzle olive oil over it and season with salt and pepper. Place on a cookie sheet. Cook, flipping once. Doesn’t get much easier, hey? Here are my Top Ten I Heart Roasted Vegetables tips for success.
But it brings up a good point, and one that people ask me about all the time: how do you get to that culinary zen where you don’t need to follow a recipe, and you can just wing it? Well, it’s not something you learn overnight, that’s for sure. But there are a few things you can do to tweak a recipe into a winner, salvage a broken dish, or anticipate what’s going to work and what’s not:
But I stand by my assertion that once you cut up a raw chicken, everything else is a cake walk. We butchered, roasted, seared, sautéed, pan roasted, braised, and carved a whole chicken, then had a lovely little Atkins-friendly dinner party with our beaus. I pulled together this list for our meat-extravaganza, and maybe it has a tip or two in it that you might find useful. So, without further adieu, here are my Top 10 Tips for Perfectly-Cooked Meat…
I absolutely love throwing dinner parties. Or breakfast parties. Or BBQ’s. Or pizza parties. Eating + friends + my living room (preferably with a little drink thrown in for good measure) is one of my most favorite things. I know it’s super stressful for a lot of people, and I’ve talked more than one friend through it. So I thought I’d tell you all my secrets for blissfully stress free entertaining. *cough*
I found this recipe in the Gourmet cookbook a while ago, and since then I would rather have a brick of cocaine in my house than a box of Aunt Jemima instant pancake mix. I’ve had people tell me that I’ve ruined pancakes for them for life because now all other pancakes are inferior. I’m sorry if this recipe has that effect on you, but I don’t feel all that bad about it because these pancakes are so delicious they are totally worth your coming of age as a pancake snob.
Too bad the recipe I chose for them completely obliterated the aesthetic appeal of the beets. Quite literally. I opted to make beet hummus for my recent red-white-and-blue themed potluck, and I was so excited to be able to use produce that I had grown myself. I love hummus, I love beets. How could these not be delicious together? Drizzle a little olive oil, scoop onto a little pita… doesn’t get any better than that….
It’s so easy to lose track of time in Seattle in July. The sun starts shining at 4:00 in the morning, and if your eyes can handle it, you can squint out a last few minutes of light on your porch at 10:00 at night. Somehow you can make it on 5 hours of sleep and be ready to do it all over again the next day. Who needs Seattle coffee? The sunshine’s enough for me. It’s seriously like a drug. (Huh, maybe that’s why we need the rainy season. Can you imagine if we were running on 18 hours of sunshine all year round?!)…
Maybe it’s my brief (albeit lackluster) career as a graphic designer, but I am completely enamored by color. Given that, it’s no surprise Seattle has been a good fit for me – it’s a Technicolor city. Even in the dead of winter, everything is kelly green.
I just read a fun fact the other day: before the spice trade reached the Europe, there was no word for the color orange. It’s because there weren’t naturally occurring orange things, so there was no need to name that color. And that’s why gold fish are called gold and redheads are red, even though both are orange. Who knows if that’s really true, but I heard it on NPR, and I’m quite content to not be called an orange head, so I’m going with it….