(left) Traditional Cranberry Sauce (right) Cranberry Sauce Made From Dried Cranberries
Pining for cranberry sauce but can't find any fresh berries? Use dried cranberries soaked overnight in a small amount of water. No cooking needed. The cranberries will plump right up, and any excess liquid can be spooned off and drunk as cranberry juice. Kudos to my brother Steve for coming up with this idea.
The first time I saw the inside of a blood orange I was
shocked. It really looked like the orange was bleeding. There was some normal orange
flesh, but what was that big splotch of purple?
Then I tasted it and realized it was an orange with
benefits. Not only was it exotic to look
at but also it had a sweeter, more intense flavor than orange oranges.
You can treat a blood orange like any other orange—squeeze
them for juice, eat them in sections or, for maximum effect, peel them and cut
them and serve them in a bowl with some greens as a side salad. Or serve them sliced as a dessert, by
themselves or with sliced strawberries.
Guests will be impressed.
Not very often at my house? Maybe it’s because I’m usually in a hurry or
I’m obsessed with using up leftovers.
This week I had two graduations to go to, both starting
at 6 pm, so eating did not begin until after 8 pm. Who wants to be in the kitchen after spending
two hours in a football stadium cheering on the new grads?
Chicken tenders are skinny pieces of white meat that are part
of a chicken breast but not fully attached. You used to see them in packages of boneless
chicken breasts. About 15-20 years ago stores starting selling
them as separate cuts of white meat, and they were cheaper than regular
boneless breasts. Now they’re priced
If you’re squeamish about cutting boneless chicken
breasts into skinny pieces, by all means buy chicken tenders. But you can easily cut boneless chicken into
pieces yourself. If you use a fork to
hold them steady, you don’t have to touch the raw chicken.
I don’t usually have meat in my salad – or salad on my
meat. In fact, when I was growing up, my
mother set out “salad plates” so that her salad wouldn’t mingle with other
dinner items. No gravy ever touched a
lettuce leaf in our house.
In college I discovered Chef’s Salad: hard-boiled eggs,
strips of ham and/or turkey or roast beef, tomatoes, cucumber and grated cheese,
mixed into chopped iceberg lettuce and covered with Thousand Island Dressing. It made a great dinner on the run.
Back when I first started cooking, some grocery stores
offered free recipe cards. They were
made of heavy-duty paper, cut into a 3” x 5” shape so they would fit into a
wooden or metal recipe box. On one side
would be a detailed recipe and on the other a picture of the end result. The cards were marketing tools. If the picture looked attractive and the recipe
called for a pound of stewing beef, why not buy some right now?
I don’t necessarily advise drinking chocolate syrup. But if your chocolate craving is on the
rampage and there’s no other chocolate in the house, why not? My dad liked Hershey’s Chocolate Syrup, and he would occasionally imbibe
straight from the can of syrup we always had in the fridge.
Maybe that’s why I developed a taste for it too. However, as my cooking skills progressed, I tried to
make a better version.
Homemade Chocolate Syrup is considerably tastier than
what comes pre-packaged. It’s also
incredibly easy to make. It takes 5
Yes. Milk freezes
well. I often freeze extra milk or milk
that has gone sour, defrosting it to use when making bread or cake. One key thing to remember: like any liquid,
milk will expand when it freezes, so do not fill the container completely to
the top. Leave at least 1 inch of space
in a wide-rimmed container and at least 2 inches in a narrow-rimmed
container. Otherwise, the container may
crack from the pressure of the liquid expanding.
Need an emergency dessert? Chocolate Chip Squares are easier to make
than chocolate chip cookies. You just
need some basics + chocolate chips.
Clean-up is quick because you mix and bake in the same pan.
Cooks deal with a lot of yucky jobs in the kitchen, but
right now I can’t think of anything worse than removing the skin of a raw
chicken. Maybe I’ll feel differently
when I sit down to eat Indian-Style Whole Roast Chicken tonight, but not now.
I thought all mangoes
were the same, but I just found a new kind at my grocery store. What’s the difference between baseball-size
mangoes that are green with large areas of red and smaller, yellow mangoes? –
Taste, for one thing.
The yellow mangoes, called ‘Yellow Honey’ or ‘Honey’ mangoes, can be a little
(Left) Honey Mango (Right) Tommy Atkins Mango
After some investigation, I learned that the name of the
bigger mango, which is the type I always see in Southern California, is called ‘Tommy
Atkins.’ It’s named after the Florida
farmer who first grew it on his property and recognized its commercial
potential. It travels well and therefore
is commonly available in produce aisles.