Need just a quick dusting of sugar on a cobbler, crisp, pie, cookies, pound cake, or fresh fruit? A bulb-shaped fine-mesh tea strainer is perfect for the job. Open the strainer, add powdered sugar, and dust away!
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Take the guess work out of salad dressing and make a fool-proof batch every time. Feel free to substitute ingredients, including fancy oils (walnut, avocado, hazelnut) and flavored vinegars (tarragon, raspberry, white balsamic). Instead of crushing the garlic clove, smash it with the blade of a knife, so you get the garlic flavor without small pieces clogging the squirt bottle opening. To produce consistent results, purchase a wide-mouthed plastic squirt bottle (minimum one-cup capacity) and mark lines on the side of the bottle to indicate how much vinegar and oil to add. Here’s a classic vinaigrette recipe to get you started.
Catherine’s Classic Vinaigrette
2 teaspoons Dijon mustard, to taste
1 garlic clove, peeled and smashed (optional)
Salt and freshly ground pepper
Pinch of sugar
3 tablespoons red wine vinegar
½ cup plus 2 tablespoons canola oil
Combine the mustard, garlic, salt, pepper, sugar, and vinegar in a squirt bottle. Seal the top and shake vigorously Add the oil and shake again. Keep refrigerated. The dressing will last about 1 month refrigerated.
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There is an art to boiling a perfect hard-boiled egg…and in the end it has less to do with boiling and more to do with letting the egg cook off the heat. Place your egg(s) in a single layer in a saucepan and cover with 2 inches of water and a generous sprinkling of salt. Bring to a boil and cook for 1 minute, then remove the saucepan from the heat, cover, and let stand 15 minutes. Remove the eggs, crack each shell on the counter, and place in a bowl filled with ice water. When cool enough to handle, peel.
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Whether you are making a pecan pie, garnishing a frosted cake with sliced almonds, or throwing pine nuts into a salad, toasting the nuts before you use them unleashes their fantastic flavors. Toasting is easy, and it can be done a number of ways: 1) In a skillet over medium heat, with or without butter or oil; 2) in a preheated 350˚ F oven for about 8 minutes; or 3) under the broiler (watch carefully to avoid burning). You can make a big batch and store them in an airtight container to last the whole week. Pine nuts may develop whitish spots, but this does not affect their taste or freshness.
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Cleaning the hard to reach angles of a blender’s lid can be a royal pain. So, here’s a trick: Place a piece of plastic wrap between the top of the blender container and the lid. When the contents splash up, they will hit the plastic wrap and the lid will stay clean. For small jobs, just a piece of plastic, without the lid will do.
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Sometimes tough smells, including garlic, onions, and fish, are difficult to remove from your hands. Lemon or lime is always a good cure, but if that doesn’t work, try rubbing your hands for a minute with a couple of tablespoons of cheap mouthwash, then rinse.
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Semi-soft cheeses, such as cheddar and mozzarella, can turn your food processor attachment or a hand-held grater into a gummed-up mess. To prevent this, using a cooking oil spray, coat the feed tube and grater attachment of your food processor, or the grater panel of your hand-held device before grating.
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Fresh greens are like flowers-they need to be treated with a gentle hand and stored properly to maximize their shelf life. Wash greens on the same day you purchase them (this does not apply to tight-headed greens, such as endive or radicchio, which should be cleaned just before consuming). Remove any damaged outer leaves, then separate the remaining leaves and place them in a large bowl of water. Gently squish to remove any dirt. Lift the greens out of the water, leaving the dirt behind-do not pour them into a colander, which simply throws any dirt back on the clean leaves. Dry the leaves in a salad spinner, then place them in a zip-lock bag and refrigerate. Do not cut or tear the leaves before storing them as that will create more surface area for oxidization (the rusty color that sometimes occurs).
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It’s all about smoothies these days…and the choices are endless. I mean, just look in the grocery store and you’ll find shelves of smoothies that deliver extra protein, vitamins, antioxidants, calcium, and so on. Wish they’d invent one to get rid of wrinkles! You can give your own smoothies, either homemade or store-bought, a boost of calcium by whisking 1/3 cup pasteurized instant nonfat dry milk into 1-1/2 to 2-cups of liquid. This will add about 14 grams of protein and 500 milligrams of calcium (1/2 the recommended daily intake!) to your power drink. Moms with kids who need more calcium, take note.
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There are few things more annoying in the kitchen than scratching a nonstick pan, especially an expensive one. One of the best ways to protect your skillets is to place a piece of soft plastic, the kind used to line shelves, in between each skillet. Also, be sure to use nonstick-friendly spatulas and utensils when cooking.
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