How Easy Is That?

black friday starts tonight in some cases as early as midnight…not sure what to get for your home cook?  ina garten’s newest cook book “how easy is that?” is now in stores.  see her video below.

The Perfect Burger

i like to eat seasonal meals full of ripe fruits and vegetables, and this time of year is my favorite.  apples are abundant, pumpkins are primed to be picked, and sage is the common aroma in the air.  just think of the possibilities…pumpkin pasta, caramel apples, sausage and sage stuffing…the list goes on and on. but being american means that one more thing can be added to that list: burgers.  burgers put a smile on your face and fill the constant void you have in your life this time of year from the lack of sunlight.  but before you grill any ground beef read my list of provisions to make sure your burger keeps you satisfied.

• choose ground beef that is 85% lean.  anything more and the burger will be too dry, anything less and the grease won’t stop running down your chin.
• use a burger mold.  this ensures that every burger is the same size, so your older brother can’t claim that you got the bigger one.  but it also means that they cook evenly, meaning they’ll all be done at the same time.
• season with salt and pepper.  maybe even throw some garlic powder in there.
• cook 8 minutes total over medium heat, flipping only once to achieve medium doneness. a little more for a more well done burger, and a little less for one with rarer taste buds.
• look to condiments other than ketchup.  i know it’s hard to believe, but there is a whole world full of toppers out there.  of course there’s mustard and relish, but what about a nice blue cheese sour cream or rosemary mayonnaise? some will even argue that bbq sauce is the ultimate spread.
• on a sesame seed bun and don’t forget the pickles!  two of the few things mcdonald’s does right.  also add a crisp leaf of lettuce and red onions to accompany the perfect burger.

any other suggestions?

Quesadillas

now that i’m back at school i spend less time in the kitchen. it makes me sad, but last week i made sure i had a delectable lunch.  i made one of my favorites: a quesadilla.  quesadillas don’t need real recipes; they’re pretty self explanatory: melted cheese in a tortilla.  but i have a few tricks to make it even better.  and i know what you’re thinking how can you make melted cheese better? let me show you…

1. Emeril’s Essence. 

spray the tortilla with a non-stick spray so the seasoning will stick before you start cooking.  how a dish is seasoned can make or break any dish, and a quesadilla is no exception.

2. Variety of Cheeses

you want to use a few different kinds of cheese to add complexity to the dish.  i used a mixture of mozzarella and cheddar.  but ideally if i had every variety at my fingertips i would cheese that melts easily.  to get that ooey-gooeyness, i would use gruyere and fontina.

3. Deli Meat

i used turkey from the deli counter, and i thought it made the most delicious quesadilla i’ve ever had.  normally i would go for the fresh chicken or steak, i just used this as a shortcut and i think it was better.

4. Medium-Low Heat

i know this lesson 1 of quesadilla making but it’s an important one. you don’t want the tortilla to be toasted on the outside before the cheese is melted on the inside.

5. Sour Cream and Pico de Gallo

what you serve with it is almost as important as what is inside of it.  in my opinion salsa is overrated, use pico de gallo instead.

Perfect Pairings

when it comes to a great meal each individual dish has to be good, but it also has to have synergy.    just like a glass of wine, each dish has a perfect pairing…these are some of the best there are.

chocolate and peanut butter

plain lays with ketchup

pulled pork and coleslaw

bbq chicken and mango salsa

sticky rice and soy sauce

pears and gorgonzola

apples and cinnamon

chili and cornbread

potatoes and rosemary

bananas and nutella

tomatoes and goat cheese

raspberries and chocolate

potatoes and sour cream

turkey sandwiches and tzatziki

hot pastrami and pickles

tomatoes and mozzarella

grilled cheese and tomato soup

oatmeal and raisins

peaches and blueberries

meatloaf and mashed potatoes

the more i type the more i realize how this list really can on go forever.  what are your favorites?

Gingerbread House Tips

you want to make a gingerbread house, but you’ve never made one before…you buy a kit.  that’s ok, it’s the quickest and easiest way to get started.  but now here’s the challenge: how do you give an ordinary “cookie-cutter” house a personalized look?  here’s a few ideas…

use milk duds as cobblestones – make a walk way to the front door, a stone wall, or siding

use necco wafers or andies for shingles

use gum or licorice as shutters

use the candy included in the kit to make a stained glass window

use coconut as snow

use melted and molded marshmallow as smoke coming from the chimney

Substitutions

everyone’s been in a situation where you’re making a recipe or looking for one when you notice you don’t have one of the ingredients.  some stop right there.  but the best cooks solider on, knowing they can, as tim gunn would say, “make it work.”  here’s a few that can get you through those difficult times.

Buttermilk – 1 cup milk with 1 teaspoon lemon juice or vinegar

Brown Sugar – 1 cup sugar with 1 tablespoon molasses or dark corn syrup

Fresh Herbs – for 1 tsp fresh do 1/2 tsp dry; for 1 tbs fresh do 1 tsp dry

Currants – raisins or dates

Tomato Paste – let 1 cup tomato sauce reduce to 1/2 cup

Bacon – pancetta or smoked ham

Dry Breadcrumbs – make your own with fresh bread

Butter – replace some with applesauce…for every 4 tablespoons of butter do 3 tablespoons of applesauce and 1 tablespoon of butter.

Bisquick – 1 c flour, 1 1/2 tspbaking powder, and  1/4 tsp salt mixture

Thanksgiving Leftovers

thanksgiving’s come and gone…and if you’re luck you have leftovers.  here’s few ideas to warp that food into new dishes.

thanksgiving sandwich- turkey, stuffing, and cranberry sauce on a roll with gravy on the side.

potato cakes – mashed potatoes, add a beated egg or two to combine then pan fry in a couple tablespoons of oil.

stuffed mushrooms- mushrooms stuffed with stuffing

turkey pot pies – turkey, gravy, veggies in a prepared pie crust

and these.

12 Days of Cookies

if anything is better than the 12 days of christmas, it’s the 12 days of cookies.  each year food network has a newsletter with 12 delicious recipes for holiday cookies.  it starts november 30 so sign up today and be sure to get your fair share of all that is sugary sweet.

and get the last few year’s lists here.

Whip It Good!

you’ve made a fabulous pie or tart, but it’s missing that final touch: whipped cream.  you could go out and buy some whipped topping, but don’t kid yourself.  it’s not as good as the real thing.  make your own in five easy minutes.

step 1

take out a cool bowl, preferably stainless steel, and cold heavy whipping cream.

step 2

add 1 cup of heavy cream to the bowl.

step 3

whip with a hand mixer starting on low speed and slowly increasing the speed to high, as the cream starts to whip add in 2 tablespoons of sugar.

step 4

whip until you have

stiff peaks (like pictured above).

tips

• you can also whip the cream by hand with a whisk, or use a stand mixer.
• whipping cream should only take between 3 or 4 minutes.  if you whip for too much longer the cream will start to turn into butter.

Pestos

with the orange chile chicken and roasted broccoli and sugar snap peas, i enjoyed some gnocchi with pesto. but what exactly is pesto?

the word pesto means “to pound” or “to crush.”  pestos are a combination of crushed herbs and garlic.  oil, nuts, and cheese are also common ingredients.  basil pesto is the most common type and is made with basil, garlic, pine nuts, parmesan cheese, olive oil, salt, and pepper.  but there are many varieties.  take any herb and nut combo and add the other ingredients: rosemary and walnut, mint and hazelnut, thyme and almond, etc.  they are also made with other ingredients like sun dried tomatoes or roasted red peppers. just mix together in your food processor and enjoy.

pestos go great with pastas, spread great on sandwiches, and are fun dippers. give it a try.