BARTENDER'S SECRET REVEALED

One afternoon I was sitting at the bar of a neighborhood restaurant having lunch and the bartender was wiping the wine glasses with a large coffee filter. 

I had to observe for a few moments because I didn't understand why he was doing this. Thoughts crossed my mind like, "did he run out of drying towels"? I gave up guessing and just politely asked, "why are you using coffee filters to dry the glasses"? 

He said they use coffee filters to remove water spots and to achieve a lint-free shine. Wow! Makes sense right? Paper coffee filters are essentially a lint-free crepe. They're usually bleached, so there's no color or residue left behind either. 

I don't know about you, but I've tried everything in the book to get that spotless, restaurant shine to my glasses. I've achieved close but nothing exact. So I had to try it when I got home. I washed a wine glass, shook off the excess water and dried with a couple filters. Voila!! Perfectly clear and lint-free shine. 

Nowadays, I use filters to dry ALL my hand washed glasses. I even use them to touch up spots left from dishwasher. Tip: dampen glass before touch up because it's almost impossible to remove "baked" on water spots left from heat cycle. 

GETTING DRESSED IS EASY

Ok, ok, I mean dressing your salad. 

Vinaigrette dressings are my favorite. From balsamic, Sherry wine to Dijon. You name it, I probably like it. Once I learned how to make vinaigrettes myself I got creative and there was no turning back! Especially because I'm a label reader. I couldn't understand why something as simple as salad dressing needed ingredients like: potassium sorbate, oleoresin or modified corn starch. Eww! 

Mastering the art of the vinaigrette is as easy as it looks! Just remember 1-2-3.

THREE BASIC INGREDIENTS:

1. Oil - 3 parts
2. Vinegar - 1 part
3. Salt & Pepper - to taste

Oil: I prefer to use high-quality extra virgin olive oil (EVOO), but grapeseed or walnut oils can work also. This is not the application for the cheap olive oil you got because it was on clearance. You're really going to taste the quality of the oil, so make it a good one. 

Vinegar types: Sherry, balsamic, cider, rice are all great to use.  

Salt & Pepper: Add a pinch of salt and fresh ground pepper to taste.

Get creative: Add thyme,rosemary garlic, Dijon mustard or crushed red pepper flakes. Try different types of citrus like lemon, lime or tangerine.

THREE METHODS OF PREPARATION: 

1. Whisk
2. Shake
3. Emulsify (or blend)

Whisk: In bowl, whisk the vinegar with spices. Whisk. Add the oil slowly while also whisking again. 

Shake: Add all ingredients in a glass container with an air-tight lid. Mason jars work well here. Shake all ingredients together.

Emulsify/blend: Emulsify means to combine two liquids that don't usually mix well. Add spices and (Dijon) mustard to the vinegar. Whisk. Add oil slowly. If you add oil too fast you'll cause the mustard to break. Not good because the mustard is the glue which makes the oil and vinegar stick together. 

Whichever method you choose, don't forget to taste and adjust seasoning if necessary. Useful for dressing, marinades or grilling.

Try this totally in-season salad: Chopped apple salad with toasted walnuts, bleu cheese and Pomagranate vinaigrette. 

Final thought: I cannot tell a lie (said in George Washington's voice)...out of convenience, I do purchase salad dressing. 

I've tried almost every "natural" brand in the refrigerated section (some of them have NO business being called "natural"...but that's another conversation for another blog). 

My personal favorite brand is Cindy's Kitchen (have 3 in the fridge now). From the balanced flavors, gourmet variety and selections for special dietary needs (sugar free, oil free, etc), Cindy's got it right!! 

I buy Cindy's Kitchen in the refrigerated section at Whole Foods (check Cindy's store locator for availability near you). Heads-up, it's about $7 per bottle, but absolutely worth it! 

Enjoy! 

WHY DOESN'T YOUR KID LIKE VEGGIES?

"My child doesn't like vegetables! What can I do about it?" 

Ask a child if they like sweets and the answer is almost universally a resounding "Yes!" It's no surprise to most parents that kids love candy, cookies and sweetened drinks. Some kids have even been known to add sugar to already sweetened cereal. But don't blame the kids or even drive yourself insane with frustration. Some researchers say it's biology. 

According to Dr. Julie Mennella of the Monell Chemical Senses Center, children not only have a stronger preference for sugar than adults - but also the "sweet tooth" is hardwired from day one. She explains, "We know that the newborn can detect sweet and will actually prefer sweeter solutions to less sweet ones. The basic biology of the child is that they don't have to learn to like sweet or salt. It's there from birth". 

Do your own follow up on her studies and findings. What you really wanna know is....WHAT can I do about it? 

First remember, veggies are low in calories. Growing children need and crave calories. Raw veggies are also bitter, can be fibrous or even mushy. Depending on the vegetable, adding fat, steaming, sautéing or baking them can often disguise these characteristics. 

Ideas: 

• Celery sticks with cream cheese or peanut butter. 
• Baked sweet potato fries with honey or maple syrup. Do not feed honey to children under 1 year old. 
• Steamed broccoli, cauliflower or asparagus with Cheez Whiz. Children often dislike these veggies because they're bitter raw. Steaming mellows the bitterness. 
• Baked tomatoes with Parmesan cheese and bread crumbs. 
• Maple baked carrots.
• Roasted red or yellow peppers. Red and yellow peppers are naturally more sweet than green. Roasted and caramelized, they taste like veggie candy. Kid recommendation: peel off the "burned" skin which can add a layer of bitterness (remember, kids don't like bitter). 
• Soup is also an easy way to disguise vegetables: broccoli cheddar, sweet corn chowder, tomato bisque. 
• Pasta Primavera is full of a medley of veggies "hidden" in marinara. 

Finally, remember that children's (even adult's) palate's evolve. Heck, I didn't like bleu cheese or beer until about 10 years ago. Now I love them both! 

Introduce new things to your little tyke often and consistently. You'll be surprised at the result. 

BERRIES GALORE!

It's berry season!! So I like to save money on pre-packaged, frozen fruit by buying what's in season  and freezing my own. 

But if you're like me, and over purchase berries because they're on sale or looked SO delish at the store, no worries. To store Summer berries for the Winter, follow these simple steps: 

1) Wash the berries in a colander. Discard any that are smashed, over/under ripe or otherwise unsuitable. 

2) Line a baking sheet with clean paper or dish towels. Spread berries on baking sheet and allow to air dry. 

3) Place air-dried berries in freezer.

4) Once berries are frozen, place them in Ziploc (or other high quality) freezer bag(s). Squeeze out any additional air and place back in freezer. 

Quick tip: Lay washed/air-dried berries in Ziploc. Arrange in bag as flatly as possible and place flat in freezer. 

Great for smoothies, milkshakes, ice cream topping, parfaits, cocktails...the list goes on! 

WASH YOUR SKIN!

....I'm not speaking of the skin on your body. In light of the recent salmonella outbreak with cantaloupe, I thought it would be a good time to reiterate how important it is to wash the skin of melon & citrus before cutting. Many often assume that since we don't consume the skin of melons and citrus, that there's no need to wash before cutting. On the contrary....

Portion of article courtesy of Huffington Post: 

Aug 17 (Reuters) - "A salmonella outbreak blamed on cantaloupe grown in Indiana has killed two people in Kentucky and sickened some 150 people in the past month, health officials said on Friday, urging consumers to throw away melons bought recently from the region.
The outbreak traced to the cantaloupe began in early July and has struck consumers in Indiana, Kentucky and Minnesota. Indiana officials said there were about 150 cantaloupe-linked cases nationwide....
The illness caused by the food-borne organism usually causes a week-long bout of diarrhea, fever and abdominal pain, but can be fatal for the elderly, young children and people with weakened immune systems. Thousands of Americans contract salmonella illness each year, often from uncooked chicken."

The bacteria on the outside can...and does...easily transfer to the flesh upon cutting. To prevent the transfer of bacteria, wash skin with a gentle detergent (i.e. vegetable wash or diluted vinegar) before cutting.

Think about where that melon or lemon has been before you got it home. Think about how many times YOU have dropped a lime on the grocery store floor, then put it back into the pile....like it never even happened. You wash grapes before eating, right? The same needs to go for fruit with inedible skins. 

Enjoy your fruit this Summer, just don't get sick while doing so! 

HOLY GUACAMOLE!

In the Southwest, guacamole is as common a condiment as ketchup and mustard in the Midwest. In fact, I had never experienced "perfect" guacamole until I moved to the Southwest. Nowadays, avocados are one of my favorite things to eat! 

There are tons of guacamole recipes on the internet. I'm going to share my tried-and-true recipe and list some variations. But I really want to hear your feedback! What makes YOUR guacamole different and special? 

PERFECT GUACAMOLE RECIPE:

Ingredients
2 medium-sized ripe avocados
1/4 cup red onion, minced
1 Serrano chili or jalapeño, stems and seeds removed, minced
1/2 ripe large tomato, seeds and pulp removed, chopped (plus some for garnish)
1 tablespoon cilantro, finely chopped
1 tablespoon fresh lime juice
1/2 teaspoon Kosher salt
Dash of fresh black pepper
Cotija cheese, garnish

Options and variations
Garlic, minced 
Pomegranate seeds (great when tomatoes aren't in season) 
Chopped mango
Chopped jicima 

Preparation
Cut avocados in half. Remove the seed. 

Cut the avocado flesh while still in the skin. 

In a bowl, mash avocado with fork. Add chopped onion, cilantro, lime juice, salt & pepper then gently mix until ingredients are evenly distributed. Peppers vary individually with heat levels. So start with one. Add more if desired. Remember not to touch your eyes while handling chilies. Mix the tomatoes in just before serving. 

Garnish with cotija and/or one of the following: cilantro, chopped tomato, sliced avocado. 

*I prefer chunky guacamole. But if you like a smooth consistency, simply mash avocados to your liking. 

Citrus (i.e. lime juice) prevents the guacamole from browning. Personally, I also subscribe to the theory that keeping the avocado stone in the bottom of the bowl of your guacamole helps also. 

LAZY GUACAMOLE: 

2 ripe medium sized avocados
Prepared pico de gallo, liquid grained (to taste)
1 tablespoon lime juice
Kosher salt & pepper

Prepare same as above. 

SPOTTED DICK

Just minding our business at the grocery when....

My American friends, in case you're scratching your head, Spotted Dick is a traditional British sponge pudding made with golden syrup, suet and raisins or currants. It's been a staple in pantries all over the UK for over a century. Traditionally steamed in a cloth, today it is commonly baked in the oven and served warm over custard. It's the currants resembling spots that lend to the name. 

Don't be fooled by the name "pudding" either. To Americans "pudding" typically refers to a creamy, milk based product. This product is more like a sponge cake. 

Canned Spotted Dick ingredients: 
Water, Sugar, Wheat Flour, Raisins, Partially Hydrogenated Canola and Palm Oils, Nonfat Dry Milk, Partially Inverted Sugar Can Syrup, Leaveners (Sodium Diphosphate, Sodium Bicarbonate), Egg Whites, Salt, Spices and Spice Extractives, Natural Flavors

I'm sure it's a fine product. However, I think I'll stick to pastry foods that don't come in a can thank you very much! 

PUCKER UP

I had a dilemma yesterday. What do you do with too many limes in the fridge? Hmmm...lemme think! Limeade! Easy peasy breezy! 

Ingredients to taste: 

• Fresh lime juice 
• Simple syrup (equal parts sugar and water dissolved over low heat and cooled)
• Filtered water

Pour over ice and voila! 

Options. We like options! 

• For carbonated limeade, substitute still water for carbonated water
• Additions: mint sprigs, raspberries, strawberries, lemons (of course), Luxardo (maraschino cherry liqueur) 

What's your favorite addition to lime or lemonade? 

Tomato Tom-AH-to

It's tomato season! I remember picking tomatoes off the vine in my Mother's garden as a little girl. Pick. Wash. Salt. Eat. Ah, those were the days. 

For many years, I could not figure out why store bought tomatoes tasted so differently than I remembered. Why they were so bland? And while even though they appeared ripe, why were they tough? Why are garden grown tomatoes so much better than grocery store tomatoes? Well, I'm glad you asked. 


I won't bore you with the FDA's definition of a "ripe" tomato. But the bottom line is, once tomatoes are harvested, they are exposed to a "ripening agent" a.k.a. Ethylene gas. Ethylene gas occurs naturally in many fruits and vegetables as a growth hormone. Critics (and me) will argue that this "ripening agent" merely reddens the tomato and does not advance the cellular maturity of the fruit. Thus, a tomato that looks ripe but is tough and flavorless. 


Kitchen Houdini's suggestions: 

• Buy tomatoes from your local farmer's market, road-stand or produce co-op.
• Buy only what you will eat within the next 3-5 days.
• Choose tomatoes that are free of major blemishes, not mushy and heavy for their size.
• Go ahead...smell it! Not at the stem but at the bottom. It should smell...well, like a tomato. 
• Do NOT refrigerate your tomatoes! Ever wonder why refrigerated tomatoes are mealy? The culprit is a compound called Z-3 hexenel, which accounts for the tomato's smell and taste.
• Store tomatoes on a flat surface and out of direct sunlight or heat.
• Splurge on Heirloom tomatoes. You won't regret the investment! 

I love Jamie Oliver. Gotta love a recipe called "The Mothership"! The Mothership Tomato Salad on the Food Network

Bon Appetite! 

K.H. 

CHIVE TALKIN'

A few years ago, I "accidentally" made chive butter. I had it at my favorite steakhouse before. But never conceived making it myself. One day, I had a bunch of extra chives in the fridge. I used some for a recipe and  dreaded the idea of throwing the rest away. I always have "real" butter on hand, so I decided to try the steakhouse recipe myself. 

All you'll need is: 

1/4 pound (1 stick) unsalted butter - room temperature
1 tablespoon snipped fresh chives
1/4 teaspoon Kosher or Sea salt (or to taste) 
Minced garlic (optional)

Gently mash all ingredients until evenly blended. Spoon the butter in the center of parchment paper. Roll the parchment around the butter, keeping the ends tight. Roll into a uniform log. Refrigerate until ready to use. 

GROWN UP ICE CREAM

Mommy and Daddy put the kiddies to bed and pull out that under-used bottle of Kahlua, favorite coffee liqueur or Zaya aged rum. Drizzle over good-quality ice cream. Recline. Enjoy! 

Suggested ice cream flavors - coffee, vanilla, chocolate, double chocolate, peanut butter, banana. 

MONKEY BUSINESS

All too often I witness people freezing very bananas with the peel on. The result is always mushy, watery bananas that are almost useless. If you're guilty of this....I lovingly say, stop it! Instead, peel the bananas and slice. Place the slices in a freezer bag and arrange in a single layer...or something close to a single layer. This will prevent a frozen banana clump. 

Suggestions: smoothies, ice cream topping, muffins, etc.