Archive for the ‘Tuesday’s Tip’ Category

Tuesday’s Tip with The Kitchen Whisperer – Seasoning your Grill

With Memorial Day right around the corner grills will be fired up and working overtime. Your food needs to be the star of the cookout. On today’s Tuesday’s tip I’m sharing with you some tips on making sure your grill is seasoned well and ready to go!

Burgers, hotdogs, chicken, chops, veggies, pizzas and even desserts will be aplenty this Memorial day weekend. You have a perfect burger or that prime steak, you slap that puppy on the grill and what happens.. it sticks and ends up looking like it got run over with a mulcher. It’s mangled, deformed and looks like something not edible. Just like being in the kitchen with cast iron pans you need to ensure that your grill is seasoned. Now one thing we need to clear up here is the whole ‘what does it mean to season’ something. When it comes to a grill or say cast iron pan you’re not adding flavor to your dishes but rather you’re ensuring that continually coating the surface with a thin coat of oil to aid in the prevention of rusting and or foods sticking.

Most grills have grates that are not non-stick. By seasoning, cleaning them and then re-seasoning them you’re prolonging the life of the grates, aiding in the prevention of rust forming and building up a surface that mimics a non-stick aspect.

So how do you do this?  Easy!

Let’s fire up the grills and get cooking!

Tuesday’s Tip with The Kitchen Whisperer – How to Clean Collard Greens

On this week’s edition of Tuesday’s Tip with The Kitchen Whisperer learn how gravity is your friend when it comes to getting all the grit out of collard greens. Don’t grit ruin your dish. Cleaning greens are easier than you think!

Collard greens are not something I grew up on and honestly, I didn’t hear of them until I was in college. It’s funny as I grew up living on 41 acres growing almost all of our own produce but that’s one thing we never had. My first introduction to greens was, I’m almost embarrassed to admit, but in my college cafeteria. They were having a spring cookout and that was one of the side dishes they offered. Now full disclosure I didn’t grab it on purpose but rather it was put on my plate by the server. And yes, knowing me it was the last thing I tried on my plate as I pushed this funky green soft veggie around. My one girlfriend sitting with me finally said “Oh dear Lord Lori just try it. It’s greens with bacon. It’s really good.”

Bacon?  Did she say bacon?  That was all I needed to hear, to be honest. I took a small bite and immediately I was like “WHOA!  What is this stuff and where has it been my entire life???” It was luscious, rich and so good.

After that, every time greens were offered as an option I would get them…until that one fateful order. So you know how when you go to the beach you take a cooler full of food (we’ll say sandwiches). You keep the lid closed, lie out, frolic in the water and then set down to have some lunch. You take a big bite into your sandwich and you immediately make that face. Your eyes get all big and you kind of stop mid-chew. You’re not sure if you should just chew real fast and swallow or spit it out.  Oh, the sandwich is great but something there’s sand in it. Not sure how it happens but it does. That know-that-sensation-anywhere grit/grate against your teeth. Yeah, I had that experience with greens. It was like I bit into a clump of sand. It was delicious but that feeling of sand on my teeth just threw me for a loop.

So what caused this?  Simple – improper cleaning of the greens. And that’s what we’re talking about today. Clean your greens people as no one like sand!

You want to sink your teeth into deliciousness, not sand

Tuesday’s Tip with The Kitchen Whisperer – How to Pick Perfect Rhubarb

Hello rhubarb season!  On this week’s Tuesday’s Tip with The Kitchen Whisperer learn how to pick perfectly awesome rhubarb each and every time!

So rhubarb is one of those things that don’t quite make sense to me. It’s a vegetable but that’s used predominately in fruit type dishes. Growing up I called them “red celery” because to me that’s what they looked like. Mom had so much of this stuff it was ridiculous. And because, to me it looked like celery, I automatically hated it because well, I hated celery. To this day I still won’t eat raw celery but will tolerate it in soups and stuff. Rhubard is ehhhhh different for me. If it’s mixed say with sugar and other fruits then it’s fine. However truthfully it kind of has to be buried amongst the other fruits.

However since Mom loved it, she taught me how to pick it as well as some rules of thumb to keep in mind.

I’ve only ever seen the red/pink rhubarb in the stores and what we grew.

♠  The brighter the color, the more tart the flavor; to the point it’s almost slightly unbearably tart. This is why you’ll almost never see just a rhubarb pie but instead you’ll see strawberry rhubarb. The natural sweetness from the strawberries balance out the tartness.

Are you a rhubarb fan?

Spring into SPRING with 72 Awesome Ideas!

72 Seriously Awesome Ideas for Spring spanning from recipes to crafts, parties to home decor or fashion to home gardening. This is a must-read to help you SPRING into Spring!

Spring into something new! I am excited to share with you this collection of amazing Spring themed posts from many of our outstanding members here in the Social Fabric community. We know that you will enjoy them and hope that you can create some new spring memories for yourself and the ones you love.

SPRING DESSERT RECIPES

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Tuesday’s Tip with The Kitchen Whisperer – How to make homemade Crème Fraiche

Crème Fraiche is something I never can find in the store. Thankfully on today’s Tuesday’s Tip with me I’m sharing with you how to make homemade Crème Fraiche!

Crème Fraiche is one of those things that, living in countrybumpkinville, is something my grocery store never carries. It took me almost 10 years for them to carry Irish Butter and my holding out for them to carry crème fraiche is something I don’t have time for. So I had to become resourceful and make my own.

But first do you know the difference between this and sour cream? Sour cream has about a 20% fat content while the crème fraiche has 30%. Sour cream has a thickener it in like gelatin or rennin while crème fraiche doesn’t. Sour cream is well, sour in taste where crème fraiche isn’t. And since crème fraiche doesn’t contain any additive to thicken it, it’s naturally thicker.

The usage of these 2 items are pretty interchangeable to a degree. Since sour cream is higher in protein (thanks to the addition of the gelatin or rennin) and lower in fat, you have a higher chance that it will curdle when added to hot liquids.

Have you used creme fraiche? It’s heavenly!

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