Mom Cooking Tip 152

If you have trouble opening a jar, try this.  Instead of whacking the lid at an angle, which will leave a dent, take a slender but heavy object and gently but firmly hit the flat part of the lid in several places.  This process releases the lid’s grip on the glass underneath.  I use a long metal bottle opener but you could use the handle of a hammer or other tool. 

                                           See all my Cooking Tips!

Mom Cooking Tip 151

When pre-baking a homemade piecrust, holes and cracks may appear in the crust when it comes out of the oven.  You can fill these holes and cracks with flour “glue.”  Put a teaspoon of flour in the bowl of a spoon and stir in 2-3 drops water.  You want to create a shiny, thick mixture you can press into the hole or crack and then smooth out.  Add more water if it’s too dry or a bit more flour if it’s too runny.  If the piecrust and filling will be going back in the oven, the “glue” will simply be absorbed.  If it will not be going back into the oven after being filled, bake the unfilled piecrust for 1 minute more and let cool.

                                                 See all my Cooking Tips!

Mom Money-Saving Tip 99

The concept of ‘reverse engineering,’ which means taking something apart to see how it works, came in handy recently when someone brought a dish of glazed carrots to a potluck I attended.  The carrots were delicious and looked easy to make.

I thought, ‘Here’s how I can use up that bag of mini carrots I had bought as a snack but sits untouched in the fridge.’  I like roasting vegetables so I roasted my carrots in a little olive oil for 25 minutes at 400 degrees.  Then just before serving I stirred in a teaspoon of honey.  Healthy and frugal at the same time!

                                              See all my Money-Saving Tips!

Lemon and Chocolate? Why Not?

You might not think lemon and chocolate belong together. You would be wrong.  A chocolate brownie-type base topped with a firm lemon custard is just what the dessert doctor ordered—especially if that doctor is Mom.

These Chocolate Lemon Bars started out as plain Lemon Bars, and they were good.  But they weren’t memorable.  Also, they were chocolate-free.  I don’t make many desserts without a smigeon of chocolate, so eventually I began experimenting.  Why not substitute a chocolate crust for the traditional shortbread crust used for Lemon Bars?

Question for Mom

Dark Brown Sugar (upper left), Light Brown Sugar (bottom right)

What’s the difference between light brown and dark brown sugar? Edwin H.

Not a lot.  When rushing through the grocery store, many people just grab the first package of brown sugar they see.  They may not realize there are different choices, but ultimately it doesn’t matter. Light brown and dark brown sugars are easily substituted for each other.   Basically the difference is molasses.  Light brown sugar has about half the amount of molasses that’s in dark brown sugar.

                                                           See all Questions for Mom

Nostalgia When the School Bell Rings

One of the greatest joys of my childhood occurred when I got home from school and smelled homemade chocolate chip cookies in the oven.  My mother was not a great cook, but she knew the ins and outs of making chocolate chip cookies.

Now that school is back in session, I am reminded of those homework-filled afternoons sustained by seeing how many chocolate chip cookies I could get into my mouth at one sitting.  For some reason my mother liked making small cookies.  Seldom were they more than 2 inches across, and often they were smaller.

Quiche Lorraine Sounds So Sophisticated

Back when I was a new cook, I didn’t know much of anything.  Every recipe I looked at impressed me.  When one of my sophisticated friends invited me to dinner and made Spaghetti with Garlic Sauce, I was enthralled.  Only when I dared make it myself did I realize how easy it was.

My first taste of Quiche Lorraine came at a cocktail party.  By then I was slightly more ambitious in the kitchen.  I liked the bacon-y flavor of the quiche but had no idea what was in it.  There was no Internet then, so I went to a bookstore and searched through cookbooks.  That may be when I bought my first copy of “Joy of Cooking,” which included a Quiche Lorraine recipe. 

Candied Walnuts: What Are They and How Do I Use Them?

Candied walnuts are an extra-special treat added to salads.  They provide crunch and sweetness—something a little extra that even the crispest radishes or cucumbers can’t give you.  You can also add them to cookie batter, knead them into a homemade coffee cake or press them into the icing on a cake. 

Candied walnuts are also a satisfying snack.  They’re easy to make, and they keep for months in the fridge.  If you don't have any walnuts, pecans are a good substitute.

Question for Mom

Regular Peach (left), White Peach (right)

What’s the difference between regular peaches and white peaches? – Claire Z.

Price and flavor.  White peaches are rarely found in supermarkets.  When they are, they’re usually priced at a premium.  The skin of a white peach is rosy pink and white, much paler than the yellow/orange/red hues on the skin of a regular peach.  The flesh is white, not deep yellow, and the taste is a bit sweeter.  White peaches are more delicate and don’t bake as well as regular peaches, so don't use them for pies.  Instead, slice them and eat them raw for dessert or as a snack.

                                               See all Questions for Mom

Leftovers and Tortillas: A Marriage Made in Heaven

No matter how carefully I plan a meal, I almost always wind up with leftovers.  I used to hate the little parcels of wrapped-up food in the fridge, thinking, ‘If I’d liked it so much when I made it, why didn’t I eat it all?’

I can’t bear to throw food away unless it’s moldy.  That does happen when food parcels get pushed to the back of the shelf, but NOT ANY LONGER if I can help it.