Tips and Tricks

I should just have a running list of helpful shortcuts and solutions for cooking that I've learned over the years. I'm not sure how it will be most helpful to categorize the tips as they occur to me.

1. Problem: Most recently, our house has been too cold for our yeast to be effective.

The solution: (thanks Tim!) is to preheat the oven to 200 while putting the dough together. As soon as it preheats, turn it off and give it a few minutes before putting your dough (in its bowl) into the oven.

2. Problem: A recipe calls for white wine to deglaze the pan, but you don't necessarily want to drink the rest of the bottle (or can't afford a bottle of wine every time for a few tablespoons).

Solution: Vermouth has a long shelf life if kept in the fridge, and should be watered down some so as not to be too strong a flavor in the recipe.

3. Problem: Buttermilk, who remembers to buy that?!? It's not like I'm doing to run to the store before breakfast.

Solution: Add a little lemon juice or vinegar to milk and let sit for a few minutes (while you combine the dry ingredients).

4. Problem: Bland pasta noodles, boiled potatoes, etc.

Solution: Salt the water A LOT! This is the only chance you really have to add seasoning to the starch, so the water should be really salty. Warning: This does not apply to rice. The water should only have a little salt for rice as the rice absorbs all of the water.

5. Problem: Your produce rots before you get to use it.

Solution (s): Buy some produce with a long shelf life (cabbage, bell peppers, sweet potatoes, etc), and use the more tender items first. Also, certain foods need to be in bags to last well (carrots, for example). Others can be loose in the veggie bins with no ill effect. Also, bananas and apples placed next to one another on a the counter will ripen more quickly, so don't put them in the same fruit bowl. The same is true of potatoes and onions.

6. Problem: Your grocery bill is more than you can afford.

Solution: Plan your meals, and stick to a list! We have a weekly meal plan now that included 1 night of beef or pork, one night for beans, one for eggs, one for homemade pizza, and one for chicken or fish. This is based on the "main protein" and we have many recipes for each of these proteins. I allow for 2 nights of leftovers each week.

That's all I can think of for now. I'm sure there will be more later.

Sandwich Bread

Allie's new stand mixer's primary purpose is to make bread. She's looking to replicate something close to the soft, smooth texture of store bought honey wheat.

Here's what I make, if I'm planning on using the bread for sandwiches:

1 3/4 cups AP or bread flour (about 1/2 pound)

1 3/4 cups whole wheat flour (about 1/2 pound)

2 teaspoons salt

1 1/2 teaspoons yeast

2 Tablespoons honey

2 tablespoons of butter (room temperature helps)

Scant 1 1/2 cups milk (2% recommended)

1. Mix flours, salt, and yeast in bowl of stand mixer with paddle attachment. Add honey, butter and milk until dough forms. Then switch to dough hook to knead for a few minutes. Knead by hand for about one more minute.

2. Grease the bowl with melted butter, place dough in bowl, and cover with plastic wrap or a damp towel for at least 2 hours (about doubled in volume). Deflate the ball and reshape it into a ball, let rest on lightly floured counter, covered for about 15 minutes.

3. Flatten into a rectangle with barely floured hands, fold the longer sides in toward each other, and pinch them together to make it into a longer, narrower but thicker loaf. Flip it so the seam-side is down and place in a greased loaf pan, flattening the top with the back of your hand. Cover and let rest for about an hour (top of dough will be nearly even with top of loaf pan).

4. Preheat oven to 350, brush top of loaf with water, then put it in the oven. Bake for 45 minutes. Remove from pan and cool on a cooling rack.

Hope this is closer to what you had in mind.

Frittata

I think of frittata as a healthier version of a quiche (partly for not having the crust, and partly because it requires less dairy). We try to have eggs as a main dish for dinner about once a week, so this is a great recipe to have in the repertoire. Also worth noting, that this is a fairly quick dinner, and can be a great way to use up leftovers. You can make this for just one person or a family.

Frittata

Olive oil

salt

pepper

onion, diced

garlic, minced

bacon, fat rendered and crumbled(and/or diced peppers or spinach or cooked chicken, chopped, or par-boiled potato/leeks.... or whatever veg/meat combo appeals to you)

eggs (for my family I use 6 eggs)

a splash of milk

grated cheese (we keep sharp cheddar, but other cheeses work too)

parmesan cheese

Start by sauteing up the onion in a drizzle of olive oil in an oven proof pan (I don't use non-stick here, also check that the handle isn't plastic). As onions begin cooking, add in veggies/meats according to what needs to cook longest (peppers need to cook longer than spinach and garlic needs just 30 seconds or so). Meanwhile, crack eggs into a large bowl, season each egg with a pinch of salt and freshly cracked pepper. Add a splash of milk and whisk together. Stir in grated cheese, then pour this mixture into the pan, and stir to combine with the veggies/meat. Once combined, stop stirring, and allow the egg to begin to set up. Turn on the broiler, with the rack about a foot away from the broiler. Top the eggs with a little parmesan cheese, and then pop it under the broiler. It will finish cooking there, puffing up and getting a nice golden brown color. Remove CAREFULLY as handle will be HOT, and using a spatula serve in wedges.

Too many options? No such thing!