Good morning everyone! I'm sorry we missed yesterday's posting. I had internet issues Sunday evening and Monday was well... Monday. I promise to do better next week!
For Kitchen Tuesday I'm excited to share some easy tricks for making better pastas, tea, and to freshen up salads. I hear more complaints from folks that theirs don't taste like they should and it's really just some simple tricks.
So here goes:
For Pasta -- always start your pasta pot with COLD water. According to Mario Batalli and Emeril LaGasse, the water from your tap is "fresher" coming out cold. Hot water sits in your water heater (unless you have an instant heater) for longer and sometimes the mineral deposits can affect the taste. Always be sure you add enough SALT. Sea or Kosher salt add more flavor and the water should literally taste like the ocean. If you will salt the water enough, your pasta will not taste dough-y but will be a great enhancement to your sauces. Never RINSE your pasta. Washing all the starch away will prevent your sauces from sticking to your pasta and thus never bring out the full flavor of the dish. And last, under cook your pasta just a little (it should still have a little "bite" to it). Your pasta will continue cooking once removed from the heat so under cooking it will help to keep the right consistency and not get gooey. Follow cooking directions and cut back a minute and that should work.
Tea -- like pasta, always start with COLD water. Same reasons -- fresher water and less likelihood of mineral deposits affecting the taste of your tea. If you want sweet tea that tastes perfect every time - make a simple syrup. This is a 1 to 1 ratio of water and sugar. (1 cup of water to 1 cup of sugar) -- boil on stove until sugar dissolves and let cool. After you've steeped your tea, dilute the tea with fresh cold water and add sugar syrup. Doing this every time will make your flavors consistent. If you like your teas flavored with fruits or mint, you can infuse these flavors into the sugar syrup rather than letting them sit in the tea. For mint, crush the leaves to bring out the flavors and add them to the hot syrup. For fruits, use the zest and a few slices of the fruit you love. You can squeeze the juices directly into the tea as part of the mixture according to your taste - but don't leave the fruit slices in the tea overnight - the pith (white part) will make your tea bitter. Of course if you like your tea sweeter or if you're making larger quantities than a large pitcher -- adjust your measurements accordingly -- 1 to 1 is for approx. a gallon of tea. I adjust mine down just a little because the pitcher is smaller (3/4 cup water to 3/4 cup sugar or so).
Salads -- I love a fresh tossed salad. But sometimes I just get really tired of the mixed greens and all the sliced veggies and want to "kick it up a notch" - I've discovered that adding fresh herbs to my salads brightens the color so much. Mint adds a freshness, Basil adds a lemony kick and Rosemary and Thyme add a little Italian flavor that just enhances all that crunchy goodness. Cilantro added to a basic lemon vinaigrette (juice of 2 lemons, 1/3 cup olive oil, zest of 1 lemon, salt and pepper -- add about a 1/2 tablespoon of herbs) adds a Mexican flavor. Mint or Basil can be added instead for a crisp and light taste and Rosemary chopped fine combined with thyme will bring that boring lettuce alive. Try adding nuts instead of those fattening croutons -- lightly toast them and they will add a delicious crunch to your salad that is so much healthier. Dried fruits make a great subtle sweet addition to salads too. Cranberries, chopped apricots, raisins and dried bananas are just a few great suggestions. If you like iceberg lettuce - try making a lettuce wedge salad. So easy -- wash and quarter a head of fresh iceberg lettuce. Top with homemade 1000 island or French Dressing (see recipes below) - just a tablespoon or two - don't flood it. Top with Feta cheese and some fresh crispy bacon and some chopped scallion tops (green onion) and a few cherry tomato halves and you have a beautiful salad that tastes great and has a wow factor in appearance.
Homemade 1000 Island Dressing
1 cup Mayonnaise (I prefer Duke's light)
1/3 cup chili sauce (looks like cocktail sauce but does NOT taste the same)
1 tablespoon prepared mustard
1 to 2 tablespoons sweet pickle relish
Juice from 1/2 lemon
Homemade French Dressing
1/2 cup ketchup
1/2 cup mayo (or less if you like a stronger tomato flavor)
1 T. mustard
Salt and pepper to taste
Mix together well with a whisk and spoon over lettuce. This is a mild dressing.
I hope you all have a great Tuesday!! Here's the verse of the day:
"Seek ye first the Kingdom of God and His righteousness and all these things will be added unto you." Matthew 6:33
See ya tomorrow! Amy
For Kitchen Tuesday I'm excited to share some easy tricks for making better pastas, tea, and to freshen up salads. I hear more complaints from folks that theirs don't taste like they should and it's really just some simple tricks.
So here goes:
For Pasta -- always start your pasta pot with COLD water. According to Mario Batalli and Emeril LaGasse, the water from your tap is "fresher" coming out cold. Hot water sits in your water heater (unless you have an instant heater) for longer and sometimes the mineral deposits can affect the taste. Always be sure you add enough SALT. Sea or Kosher salt add more flavor and the water should literally taste like the ocean. If you will salt the water enough, your pasta will not taste dough-y but will be a great enhancement to your sauces. Never RINSE your pasta. Washing all the starch away will prevent your sauces from sticking to your pasta and thus never bring out the full flavor of the dish. And last, under cook your pasta just a little (it should still have a little "bite" to it). Your pasta will continue cooking once removed from the heat so under cooking it will help to keep the right consistency and not get gooey. Follow cooking directions and cut back a minute and that should work.
Tea -- like pasta, always start with COLD water. Same reasons -- fresher water and less likelihood of mineral deposits affecting the taste of your tea. If you want sweet tea that tastes perfect every time - make a simple syrup. This is a 1 to 1 ratio of water and sugar. (1 cup of water to 1 cup of sugar) -- boil on stove until sugar dissolves and let cool. After you've steeped your tea, dilute the tea with fresh cold water and add sugar syrup. Doing this every time will make your flavors consistent. If you like your teas flavored with fruits or mint, you can infuse these flavors into the sugar syrup rather than letting them sit in the tea. For mint, crush the leaves to bring out the flavors and add them to the hot syrup. For fruits, use the zest and a few slices of the fruit you love. You can squeeze the juices directly into the tea as part of the mixture according to your taste - but don't leave the fruit slices in the tea overnight - the pith (white part) will make your tea bitter. Of course if you like your tea sweeter or if you're making larger quantities than a large pitcher -- adjust your measurements accordingly -- 1 to 1 is for approx. a gallon of tea. I adjust mine down just a little because the pitcher is smaller (3/4 cup water to 3/4 cup sugar or so).
Salads -- I love a fresh tossed salad. But sometimes I just get really tired of the mixed greens and all the sliced veggies and want to "kick it up a notch" - I've discovered that adding fresh herbs to my salads brightens the color so much. Mint adds a freshness, Basil adds a lemony kick and Rosemary and Thyme add a little Italian flavor that just enhances all that crunchy goodness. Cilantro added to a basic lemon vinaigrette (juice of 2 lemons, 1/3 cup olive oil, zest of 1 lemon, salt and pepper -- add about a 1/2 tablespoon of herbs) adds a Mexican flavor. Mint or Basil can be added instead for a crisp and light taste and Rosemary chopped fine combined with thyme will bring that boring lettuce alive. Try adding nuts instead of those fattening croutons -- lightly toast them and they will add a delicious crunch to your salad that is so much healthier. Dried fruits make a great subtle sweet addition to salads too. Cranberries, chopped apricots, raisins and dried bananas are just a few great suggestions. If you like iceberg lettuce - try making a lettuce wedge salad. So easy -- wash and quarter a head of fresh iceberg lettuce. Top with homemade 1000 island or French Dressing (see recipes below) - just a tablespoon or two - don't flood it. Top with Feta cheese and some fresh crispy bacon and some chopped scallion tops (green onion) and a few cherry tomato halves and you have a beautiful salad that tastes great and has a wow factor in appearance.
Homemade 1000 Island Dressing
1 cup Mayonnaise (I prefer Duke's light)
1/3 cup chili sauce (looks like cocktail sauce but does NOT taste the same)
1 tablespoon prepared mustard
1 to 2 tablespoons sweet pickle relish
Juice from 1/2 lemon
Homemade French Dressing
1/2 cup ketchup
1/2 cup mayo (or less if you like a stronger tomato flavor)
1 T. mustard
Salt and pepper to taste
Mix together well with a whisk and spoon over lettuce. This is a mild dressing.
I hope you all have a great Tuesday!! Here's the verse of the day:
"Seek ye first the Kingdom of God and His righteousness and all these things will be added unto you." Matthew 6:33
See ya tomorrow! Amy
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