Jersey Fresh Tip #9

An Unsung Hero of the Culinary World
Celery leaves!
Yep, you know those things at the end of the celery stalk that most people chop off and throw away? No more! Use those darn things!
Celery leaves have TONS of flavor - even more so than the actual stalks. I never throw them away. I always throw them in whenever I am using celery, whether for soup, tuna salad, or any other application. In fact, you can even use them in place of fresh parsley in a pinch, since they are from the same family.
Celery leaves have health benefits as well: They help balance your body's pH levels, they help in the prevention of cancer, they help to lower your cholesterol...the list goes on.
So, next time you are chopping up celery, don't throw those leaves away! Give 'em a good rinse under cold water, and add them in too!

Jersey Fresh Tip #8

MIS EN PLACE

Huh? What's that? "Mis en place,' pronounced "meez ahn plahss" in French means "set in place." What does that have to do with cooking? EVERYTHING!
The best way to prepare yourself to cook is to get everything that you need ready to go before you even turn on the stove or oven. That means, chop ALL your veggies, gather ALL your herbs/spices, set out ALL the pot/pans you will need, measure out ALL your ingredients...you get the idea. Often recipes will include a "prep time," which is the amount of time you spend prepping the food. Once you have your "mis en place" you are ready to start cooking. You will find that it's much easier to cook when everything is laid out already, rather than trying to scramble for an ingredient with pots bubbling over, and things burning in the oven.

Which brings me to my next point, which I have said before - READ YOUR RECIPE ALL THE WAY THROUGH! As a matter of fact, read it twice! This will ensure that you know exactly what you need for your "mis en place" and you will know all the steps in the recipe. Believe me, skipping over steps in recipes can be disastrous!

So, to recap:
1.) Read your recipe all the way through (twice, if not more)
2.) Mis en Place, everything you need for the recipe.
3.) Start cooking!

Homemade Chicken Stock

1 whole chicken or turkey carcass - meat removed
3 carrots, chopped into large pieces
3 celery stalks, chopped into large pieces
3 garlic cloves, crushed, but not chopped
1 large onion, quartered - skins on
2 tbsp salt
1 tsp whole peppercorns
1 tsp whole coriander seeds
Enough water to cover everything

In a large stock pot, place the chicken carcass along with the vegetables and spices. Pour enough water in the pot to just cover everything. Cover and bring to a boil. Reduce heat and simmer 4-6 hours until stock is golden.
Allow to cool, then remove carcass and strain out the liquid. Store in air tight containers in the fridge or freezer.

*I love making homemade stock. In fact I will make a whole chicken just for the two of us, just so I can make stock afterwards. This stock is great for soup, gravy and any number of dishes that call for stock or broth. Here's the secret - leaving the skins on the onion is what gives the stock its golden color. And don't worry if your stock becomes a little "Jell-O" like after cooling down - that's just the natural gelatin in the bones of the chicken. It will thin out again after you heat it up. Stock is a great thing to have on hand, so go ahead and try this out for yourself!

In my anguish I cried to the LORD, and he answered by setting me free. The LORD is with me; I will not be afraid. What can man do to me? Psalm 118:5-6

Some Thanksgiving Tips!!

Thanksgiving is almost upon us, and I hope you are all getting as excited as I am! I wanted to give you some tips and/or tricks for you to keep handy as you prepare for your Thanksgiving feast.

1.) Keep It Simple!
Nobody said you had to turn into a gourmet chef just because it's Thanksgiving. Use recipes that you are familiar with, and you know you can execute well. You will feel more comfortable in the kitchen and your food will come out so much better. Don't use Thanksgiving as the time to try your new duck confit recipe!

2.) Easy on the Appetizers
It's nice to give your guests something to munch on before the big meal, but you don't want them to be full when they sit down to dinner! Have a few platters of chips, some raw vegetables, and maybe some shrimp cocktail. And be sure to offer your guests a drink once they are settled.

3.) Downplay the Decorations
Your guests don't want to be dodging candles and flower arrangements just to get to the food on the table. Have a nice centerpiece and stick with a central theme and color. Don't go crazy, and don't stress yourself out. Make the food the focus of the table. And besides, it's about being together, not about the decorations.

4.) Don't Try to Please Everyone
There will inevitably be something you make that someone will not like. Who cares? Nobody said everybody has to eat everything that's on the table. If someone doesn't like your creamed corn recipe, then they don't have to take any. Also, keep a mental note of any dishes that NO ONE took, so you know not to make it again!

5.) Make Ahead!
There are LOTS of things you can make ahead. The cranberry sauce recipe can be made up to a week ahead. Pies can be made up to two days ahead. Dressing (or stuffing) can be made a day ahead and just bake it off the day of. If you are brining or salting the turkey, that should be done at least 1 day before. Trust me, prepping ahead for the big day will make your life so much easier.

6.) Enjoy the Company
Your guests do not want to hang out in the kitchen with you while you scramble around to finish things up. Prep ahead, get people to help you out, and enjoy your time with your guests. Thankgiving is about togetherness and enjoying each other's company.

7.) Do Something Fun!
Of course, Thanksgiving in and of itself is a great time, but shake things up and have some more fun! Play a game that gets everyone involved and makes everyone laugh. Games I recommend: Catch Phrase, Guesstures, Pictionary, Scattergories, and a new game called Quelf. Or, go around the room and have people tell their funniest Thanksgiving story. Be creative!

8.) Easy on Drinks
You want your guests to remember the night, so go easy on the booze. If you choose to serve alcohol, again, keep it simple. Have a few good beers on hand, a red and a white wine, and sparkling cider & soda/juice for the non-drinkers. Also, keep an eye on your guests who are drinking. If someone has had a little too much, they may become an unexpected overnight guest!

9.) Keep the Kids Busy
If there are kids at your house, make sure they have something to do. Get some coloring books and crayons from the dollar store, or some fun little toys for them to play with. Activities will help keep them quiet (hopefully!) and occupied so their parents can enjoy the night too. If you are not able to give the kids something to do, ask that their parents bring things along for them.

10.) Put Your Guests to Work!
Let's face it, you can't do everything yourself. As your guests arrive, give them a small but meaningful job to do. Examples: "Hey, Uncle Brian, would you mind taking people's coats as they come in please?" "Evan, could you pour water in everyone's glasses please?" "Mom, could you take those pies out of the oven please?" "Brad, could you mash those potatoes for me please?" (Don't forget to say please!) Most of the time, your guests will be happy to oblige, but if not, that's ok, find someone else to do it!

11.) Don't Be the "Dreaded Guest"
If you are invited to someone's house for Thanksgiving, remember you are a GUEST in their home. Don't drink until you pass out, don't be rude to other guests, and especially show respect for your host/hostess. DO offer to help, DO be pleasant and friendly with other guests, and DO make the holiday stress-free for your host. You want to be invited back next year right?

12.) Enjoy the Day
Thanksgiving is about being together, having great food, and making memories with your family and friends. Don't worry if something goes wrong. You are surrounded by people who love you, and they won't love you any less if you mess up the cranberry sauce. One of my favorite Thanksgivings was when our two friends had joined us at my mom's house. The power went out just as we had finished eating, so we played Catch Phrase in the dark. It was hilarious, and we are still laughing about it to this day. Don't stress, keep it simple and have a great time!

HAPPY THANKSGIVING!!

Jersey Fresh Tip #7

SALTY WATER BOILS FASTER?

You have probably heard and/or seen that you should put salt in your pot of water if you're making pasta or boiling potatoes, or something like that. I know I have heard a few different reasons: the salt will season your food, the salt makes the water boil faster, etc.
Well, while those are good reasons, and are partly true, the REAL reason to put salt in your pasta (or whatever) water is because it allows the water to boil at a lower temperature. It doesn't necessarily boil faster, just "cooler." It also helps to season your food, so it's kind of an added bonus.
The bottom line? When you put a pot of water on to boil for pasta, potatoes, or whatever - throw a generous amount of salt in there before you turn the heat on. For small pots, I would say about 2 tbsp would do the trick. For medium pots, a small handful, and for big pots, a good handful.
And if you haven't done so already, make the switch from table salt to Kosher salt. Table salt is very fine grains and has iodine in it, which doesn't hurt anything, but Kosher salt is just salt, and the grains are a little bigger. They stick to food better and quite honestly, it's cheaper. Kosher salt doesn't do so well from a shaker like table salt, so you will have to use your fingers to dish out the salt, but hey, that's the fun of it!

A Clarification!

One of my faithful readers brought up something that I felt I needed to share with the rest of my faithful readers.
It seems that when attempting to cook our Perfect Steak, that the steak they had cooked didn't come out, well, perfect.
I would like to clarify that that particular recipe and technique works for steaks of a thicker cut. The thinner your cut of meat, the less time it will take to cook. If your meat is very thin, you may even be able to skip the "finish in the oven" step altogether and just stick to grilling and/or pan searing.
The real key is to pay attention to your food. If your steak starts to resemble shoe leather in appearance and in taste - you overcooked it. If your steak looks juicy and tender, it's just right!
Best of luck fellow steak-cookers!

Jersey Fresh Tip #6

THE HOLY TRINITY OF AROMATICS


Onion, Celery and Carrot. These three ingredients, known as "aromatics" are frequently used in soups, sauces, and other savory dishes. They are called aromatics, because that's what they are. Once they hit the heat of the pan, a wonderful aroma is released, which means your food is going to taste amazing. These ingredients are usually cooked first before anything else goes into the pan. They take a few minutes to cook down and get soft, and then you can begin layering the flavors on top of the aromatics for the rest of your dish.
Each one of the aromatics adds a different component to the party. The onion is a little bit bitter and sharp in flavor, while also a little bit sweet. The celery has a nice "green" flavor and adds depth to the dish. The carrot adds sweetness to the dish and also a beautiful color.
Adding salt to the aromatics while they are cooking, helps them to soften quicker and also to flavor them on their way to the final product. My favorite way to cook up these aromatics is with equal parts butter and olive oil. Then when the veggies are soft, add in some minced garlic to round out the flavors.
The typical ratio of aromatics in a dish is 2 parts onion to 1 part carrot and celery, but it is not an exact science. Use whatever you like. And, the onion can be substituted for shallots or leeks, if that's what you've got on hand.
This "Holy Trinity" of aromatics is typical of American food, but other countries have their own Holy Trinity. Some include peppers, garlic, and other aromatic ingredients. But stick with this, and your dishes will be sure to please.

Jersey Fresh Tip #5

PERFECT RICE EVERY TIME

A lot of home cooks are left perplexed by rice, and don't always know how to make "perfect" rice every time. Either it's too chewy, or it's still hard in the middle, or it doesn't absorb all the water...you name it. In fact, I myself have had to throw out an entire batch of rice because it just would not cook.
Anyway, here is how you make that perfectly fluffy and delicious rice each and every time.

The ratio of water to rice is 2 to 1 (2 parts water, to 1 part rice). So, if you have 2 cups of water, put in 1 cup of rice. Get it? Good.

In a pot big enough to hold the water and rice, bring the water to a boil, and drop in about 1 tsp salt, and 1 tbsp butter (butter is optional, but it gives the rice a great flavor). Allow the butter to melt completely, and pour in the rice. Give it a quick stir, turn the heat to about medium, and put the lid on the pot with a small crack to let the steam out. LEAVE IT ALONE for about 7-8 minutes. Don't lift the lid, don't touch the heat, don't stir it - leave it alone. After 7-8 minutes, lift the lid to check the rice. There should be little holes starting to form on the surface of the rice and the water should be just about absorbed. Put the lid back on, still leaving a crack for steam to escape. After about 2 more minutes, check again - the water should be completely absorbed. If so, turn off the heat, stir the rice and put the lid back on tightly (no cracks this time). Let it sit for another minute or two to "steam" inside the pot.
Lift the lid, fluff it with a fork, and enjoy!

Cooking times will vary depending on your oven, your pot, and which type of rice you are using.

What does THAT mean?

From time to time, you may see some words used in these recipes that will leave you scratching your head. So, here is a list of some common (and not-so-common) cooking terms that will help you cook like a pro, without having to have the dictionary handy!

Al Dente
In Italian, this means "to the tooth." In English, it just means to cook pasta so that it has a slight bite to it - not too soft, but not firm either.

Baste
Similar to glazing, this is when you pour liquids over the food during cooking to keep it moist and delicious.

Blanch
Refers to cooking vegetables in boiling water for a few minutes, then plunging them into ice water to stop the cooking process.

Blind Bake
When you're baking a pie, this refers to baking just the bottom crust for about 10-15 minutes to get it started so you don't end up with a soggy-bottom pie!
Braise
A method of cooking meats or other foods slowly in a liquid to keep the meat moist and tender.

Broil
Placing the food below the heating unit in the oven. This uses high heat, and will usually cook the food quickly, depending on how far away from the heat the food is placed.

Brown
To cook food in a pan in order to make it brown!

Carmelize
To melt either sugar or sugary foods by cooking slowly over low heat until the contents become browned.

Chiffonade
In French, this means "rag." In English, this means to cut herbs or lettuce into little strips or ribbons.

Cream
Not the stuff you put in your coffee! This means to beat butter and sugar together until they are blended, and light and fluffy.

Dice
To cut food into the shape of dice, or little cubes. (Often interchaged with "cube")

Dredge
To coat a piece of food in flour, breadcrumbs, or cornmeal. This is mostly used when frying.

Fold
With a rubber spatula or spoon, to very gently integrate two mixtures without beating, in order to preserve the volume. The purpose is to to keep as much air in the mixture as possible.

Garnish
Refers to any decoration that you put on your food, or on your plate to make the presentation look nicer, i.e. a sprig of mint, or parsley.

Glaze
To brush a liquid or sauce over the food during the cooking process, but usually toward the end of the cooking process so that it does not burn.

Infuse
To steep an aromatic ingredient in hot liquid until the flavor has been extracted and absorbed by the liquid. Best example: hot tea.

Julienne
Similar to chiffonade, except that you cut the food into matchsticks.

Reduce
To boil down a liquid until it has decreased in volume. Usually the recipe will specify how much to "reduce" the liquid by, e.g. "Reduce [the liquid] by half."

Sauté
A cooking technique which means to cook a food quickly in oil and/or butter over high heat. You can use a skillet or sauté pan, but make sure it is big enough to comfortably contain what you are cooking - otherwise, you will steam the food instead.

Score
We're not playing games here! This means to cut slits in the food to prevent curling, or to make it look pretty.

Sear
To brown meat in a very hot pan with just a touch of oil or butter in order to form a crust on the outside of the meat.

Simmer
To cook food submerged in a liquid for a period of time specified in the recipe. Used over very low heat, so the liquid is not at a rolling boil.

Sweat
While you may physically sweat in the kitchen, this is referring to cooking vegetables (usually onions) over low heat so that they get soft and tender, but not brown. If you veggies turn brown, the heat is up too high, and you cooked them too fast.

Zest
The very outer skin of a fruit (like a lemon or lime) that is taken off with a fine grater. The zest has the essential oils of the fruit and adds a great flavor to whatever you are putting it in.

Jersey Fresh Tip #4

THE DEEP FREEZE

The freezer is certainly a wonderful invention, and has come a long way since the very first "ice box." But the freezer must also be treated with respect, as well as the food you put in it.
If you buy raw meats in bulk and are planning to store them in the freezer until you're ready to use them, always put the raw meat into a zip-top freezer bag once you get them home from the store. Separate them by type (i.e. put chicken with chicken, and fish with fish), and do not overfill the bags. Make sure you squeeze out as much of the air as you can before sealing up the bag. This will help prevent freezer burn. It's also a good idea to label and date your bags with a permanent marker so you know what's in them and when you put it in the freezer. For example: Boneless Chicken Breasts - 8/15/09.
Take note of how long you keep each food item in the freezer. Here is a great freezing chart that tells you how long each food item stays "good" in the freezer. You can usually give or take a few days or so, depending on your individual freezer, but it's always best to play it safe.
Never EVER take meat out of the freezer, let it thaw, then put it BACK in the freezer! Once you have cooked the meat, you can put it back in the freezer in an air-tight container, but re-freezing raw meat is bad news...just don't do it. If you take something out of the freezer, and decide not to use it right away, store it in the fridge for only a few more days before it goes bad.
Ice cream...everybody's favorite. Until is starts growing ice crystals on it. If this happens, chuck it...please.
Be sure to check the temperature of your freezer every now and again. If you notice that everything has ice crystals on it, or if ice cream is rock hard when you take it out, turn the temperature down a little - and by down, I really mean up because your freezer is too cold. If you notice that things aren't freezing correctly or completely, turn the temperature a couple settings colder.
Don't overcrowd your freezer because then the air in the freezer doesn't flow as freely, and you will have unevenly frozen foods.

Above all, use your common sense when it comes to your freezer. Learn to recognize when food is no good anymore, and as always, keep it New Jersey Fresh!!

What's the Deal with Salt & Pepper??

You will notice that in just about all of my savory recipes that I include salt & pepper in the ingredient list. You will also notice that I will very rarely give a measurement for the salt & pepper (i.e. 1 tsp salt, 1/2 tsp pepper). There are a couple of reasons why I do that.
First, I want YOU to control the amount of salt you put in a recipe. If you are trying to stay away from salt, you can put less in. If you like salt a lot, put more in. I'm not locking you in to a measurement. That is the reason you will see me write "salt & pepper to taste."
Secondly, it is so important to properly season your food and salt & pepper are the perfect way to do that. If you ever go to a really fancy (and I mean really fancy) restaurant, they usually do NOT have salt & pepper on the tables. That is because their food is perfectly seasoned, and does not need more. It may seem like overkill while you're cooking the food, but trust me on this, the better you season your food, the better it will taste!
So now when you see the famous Salt & Pepper on one of my recipes, use your discretion and season your food!

Jersey Fresh Tip #3

MAKE IT YOUR OWN!
I read cookbooks as though they were regular books. I read through every single recipe (often multiple times) all the way through the ingredients, down to the last step of the directions. Why? Doing that helps me to do a few things:
1.) I learn the steps of the recipe
2.) I learn the ingredients, and what I could possibly use as alternate ingredients
3.) I learn how to make the recipe unique to my cooking style

Making a recipe your own is so important, because it helps you become a better cook. My mother and I always say that a recipe is just a guide. It is not an owner's manual that has to be followed to the letter in order to be successful. One of the reasons I love cooking over baking is because you don't have to follow the recipe or measurements exactly.
So, before you start cooking, read the WHOLE recipe. Think about the ingedients and the flavors in that recipe. Consider if you or the people you are feeding have any allergies or dislikes of anything included in the recipe, and what you can do to accomodate that. Think of anything you might be able to add that would make the recipe special.

Bottom line? MAKE IT YOUR OWN. Play with your food! Put your creative side to work. Have fun in the kitchen!

Jersey Fresh Tip #2

THE KNIVES MAKE THE CHEF

Having a good set of knives is crucial, say it with me, crucial to being a skilled professional in the kitchen. I'm not talking about those things you use to butter your bread with, I'm talking about knives you use to prep food with.
There are 5 knives that are extremely important to have in your arsenal of cooking utensils, and a few others that I consider good to have, but optional. In no particular order, they are:

#1 - The Chef's Knife.
The chef's knife comes in a variety of shapes and sizes. Personally, I prefer the shorter 8-inch variety as my hands are small and it is easier for me to work with. Use the chef's knife for just about anything--trimming up meat, chopping veggies, mincing onions, garlic, herbs, etc. You get the idea. This is your "all-purpose knife."

#2 - The Santoku Knife.
The Santoku is a version of a chef's knife, but if you notice, the tip is not pointy, it curves down. I LOVE this knife because it is very easy to handle and is generally more controllable than a chef's knife. You can use a Santoku for just about anything that you use a chef's knife for - it's really all about your preference.

#3 - The Paring Knife.
A versatile little knife that can be used for cutting fruits and veggies, and other small jobs. You can also use this to (carefully!) peel skin from fruit and veggies.

#4 - The Bread Knife.
This knife should have a nice serrated edge for easily slicing through bread and other tough foods. I have two sizes, one 8-inch and one 6-inch for different size jobs. Smaller bread knives are also good for slicing delicate tomatoes.

#5 - The Steak Knife.
Exactly what it sounds like. This knife resembles a bread knife in that it should be sturdy and have a serrated edge. Great for slicing through any cut of meat.

OPTIONAL KNIVES TO HAVE
#6 - The Boning Knife.
This is mostly used for taking bones out of fish. Unless you work with whole fish a LOT, this knife isn't really necessary. If you do have one though, the blade should be sharp and flexible. Go with one of the higher-end brands.

#7 - The Vegetable Chopper.
One of my personal favorites, but is optional if you already have a chef's knife or Santoku knife. This knife does not have a point, should be REALLY sharp, and has a rectangular blade. Used for quickly chopping through vegetables with ease.

#8 - The Meat Cleaver.
Unless you like to butcher your own meat, this knife is fun and intimdating, but ultimately not necessary in a home kitchen.

As you might expect, it is a good idea to keep your knives as sharp as possible. You can sharpen them yourself, or take them to a professional to be sharpened. Sharp knives make for fast, easy work. As always, be careful when handling knives of any shape and size (I have been victim to many a cut in the kitchen). It's always best to spend a little extra on the better brands of knives because they are better quality. Quality equals durability and longevity. If you're replacing knives often, you probably aren't buying a good brand.
Lastly, don't be scared to use knives in the kitchen! I would much rather use a knife for something than have to lug out my food processor and have to clean that whole thing later. Start slow, and before you know it, you'll be a chopping and dicing pro!

For the word of God is living and active. Sharper that any double-edged sword. Hebrews 4:12a

Where's the Desserts?

If you know me at all, you know that I am NOT a baker by any stretch of the imagination. Yes, I have attempted baking many times, and sometimes have even been successful (see "Rhappleberry Pie" for proof). But you will notice that desserts may be few and far between here on Jersey Fresh. Most of the time, I do my baking courtesy of the Pillsbury brownies from a box, or the Duncan Hines cake from a box...you get the idea.

Fear not though! I will be attempting to bake more, and will feature those recipes here when I do. (I did make a mean batch of black and white chocolate chip cookies a few weeks ago.)

So, if you are looking for dessert recipes, stay tuned. Who knows what I will come up with!

Jersey Fresh Tip #1

KEEP FRESH HERBS FRESHER, LONGER

To keep fresh herbs longer, be sure to first, clean them off by rinsing them under cold running water. Give them a fresh cut at the bottom of the stems.
Moisten a paper towel with cold water and squeeze out any excess water. Wrap the herbs loosely with the paper towel and store in a large zip-top bag in the fridge - preferably in one of the crisper drawers where you would keep other vegetables.
Once the herbs start to wilt, or, God forbid, grow mold (yuck!), throw them out.