Saffron
Highly prized as a dye, medication and culinary spice since Greek and Roman times, saffron is the stigma of a type of crocus, Crocus sativus, which was once grown all over Europe, including in England. It has a distinctive and lasting aroma, and a pleasant pungency if used sparingly. Because of its striking color, as well as its distinctive flavor, saffron is frequently added to celebration dishes; for example, pilaus from India, Spanish paella and Italian risotto Milanese. Bouillabaisse, the famous French fish and shellfish soup-stew, is flavored with saffron. The spice is also widely used in sweet recipes, including milky rice and sweet custard-like desserts. Baked goods flavored with saffron include breads and cakes.
Saffron threads can be infused (steeped) in a little warm water or milk until the color of the liquid is even. Add the liquid and the threads to the dish, usually towards the end of the cooking process. Saffron powder can be added to food without soaking, but not to hot oil.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
Pantry & Freezer Staples
How long do pantry and freezer staples last? Staple items are known for their long shelf life, but they don’t stay fresh forever! Use this handy list to determine how long you should keep them on hand.
Freezer
Hamburger & Stew Meats: Shelf Life: 1 to 2 Days Storage: 3 to 4 Months
Ground Turkey, Veal, Pork, Lamb: Shelf Life: 1 to 2 Days Storage: 3 to 4 Months
Bacon: Shelf Life: 7 Days Storage: 1 Month
Sausage (Raw From Pork, Beef, Chicken or Turkey): Shelf Life: 1 to 2 Days Storage: 1 to 2 Months
Fresh Steaks: Shelf Life: 3 to 5 Days Storage: 6 to 12 Months
Fresh Roasts: Shelf Life: 3 to 5 Days Storage: 4 to 12 Months
Chicken or Turkey (Whole): Shelf Life: 1 to 2 Days Storage: 1 Year
Chicken or Turkey (Cut Up): Shelf Life: 1 to 2 Days Storage: 9 Months
Lean Fish: Shelf Life: 1 to 2 Days Storage: 6 Months
Fatty Fish: Shelf Life: 1 to 2 Days Storage: 2 to 3 Months
Fresh Shrimp, Scallops, Crawfish, Squid: Shelf Life: 1 to 2 Days Storage 3 to 6 Months
Pantry
Baking Powder: Shelf Life: 18 Months Storage: Keep In Dry Place In Airtight Container
Beans (Dried & Uncooked): Shelf Life: 1 Year Storage: Store In Cool & Dry Place
Chocolate (Semisweet & Unsweetened): Shelf Life: 18 Months Storage: Keep In Cool Place
Cocoa: Shelf Life: 1 Year Storage: Keep In Cool Place
Cornstarch: Shelf Life: 18 Months Storage: Store In Airtight Container
Flour (White or Whole Wheat): Shelf Life: 6 to 8 Months Storage: Store In Airtight Container or Freeze To Extend Shelf Life
Nuts (In Shell & Unopened): Shelf Life: 4 Months Storage: Freeze to Extend Shelf Life
Spices & Herbs (Ground): Shelf Life: 6 Months Storage: Store in Airtight Containers In Dry Areas Away From Sunlight & Heat. Before Using, Check Aroma – If Faint Replace.
Sugar (Brown): Shelf Life: 4 Months Storage: Store in Airtight Container
Sugar (Confectioners’): Shelf Life: 18 Months Storage: Store in Airtight Container
Sugar (Granulated): Shelf Life: 2 Years Storage: Store in Airtight Container
Vinegar (Unopened): Shelf Life: 2 Years
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
English Stew (1860)
English stew is the name given to the following excellent preparation of cold meat. Cut the meat in slices, pepper, salt, and flour them, and lay them in a dish. Take a few pickles of any kind, or a small quantity of pickled cabbage, and sprinkle over the meat. Then take a tea-cup half full of water; add to it a small quantity of the vinegar belonging to the pickles, a small quantity of catsup, if approved of, and any gravy that may be set for use. Stir all together and pour it over the meat. Set the meat before the fire with a tin behind it, or put it in a Dutch oven, or in the oven of the kitchen range, as may be most convenient, for about half an hour before dinner-time. This is a cheap, simple way of dressing cold meat.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
Lamb Cooked 3 Ways
Cooked low and slow, lamb shanks become rich with complex flavors. Lamb shoulder is also a great choice for slow cooking. Good value cuts are: Shoulder Chops, Stew Meat, Ground Lamb, and Leg Steak.
The USDA recommends cooking all whole muscle cuts of lamb to at least these temperatures to ensure that potentially harmful bacteria are destroyed. Some people may choose to cook their meat to lower temperatures, depending on preference. Ground lamb should be cooked to 160 degrees.
Desired Doneness:
Medium – Target Temperature 145 Degrees, Texture Warm/Firm, Center Color Pink
Medium Well – Target Temperature 155 Degrees, Texture Very Warm/Firm, Center Color Gray – Tinged With Pink
Well Done – Target Temperature 165 Degrees, Texture Hot/Dense/Hard, Center Color Gray
Best Cooking Methods For Lamb
Shoulder Blade Chops (Shoulder): Braise, Broil, Grill, Roast, Pan-Fry, And Stew
Rib Chops (Loin): Broil, Grill, Roast, Pan-Fry, And Sauté
Loin Chops (Loin): Broil, Grill, Roast, Pan-Fry, And Sauté
Whole Leg (Leg): Braise
Leg – Boned, Rolled, Tied (Leg): Grill, And Roast
Rack of Lamb (Loin): Broil, Grill, And Roast
Crown Roast (Loin): Roast
Top Round Roast (Leg): Braise, Roast, And Stew
Stew Meat (Various): Braise, And Stew
Sausages (Various): Braise, Grill, Roast, Pan-Fry, And Sauté
Shanks (Leg): Braise, And Stew
Lamb Chops 2 Ways
Classic Broiled: Preheat broiler. Arrange chops on broiler pan and season with kosher salt and pepper. Broil 4 to 5 minutes per side, or until target temperature. Remove pan from broiler, cover with foil and allow chops to rest 10 minutes before serving.
Rosemary Garlic: Puree 6 garlic cloves with 2 Tablespoons fresh rosemary. Add 1/2 cup olive oil, kosher salt and pepper. Marinate chops 30 minutes or overnight. Grill over medium-high heat, or broil according to above directions.
Roast Leg of Lamb With Mint Jelly: Preheat oven to 450 degrees. Combine 2 Tablespoons kosher salt, 1 Tablespoon black pepper, 1 Tablespoon finely chopped fresh rosemary and 1/3 cup olive oil. Rub mixture all over roast. Make a few dozen small slits in lamb and insert garlic slivers. Place lamb in roasting pan and roast 10 minutes, reduce temperature to 325 degrees and roast until target temperature, about 1 1/2 hours. Cover with foil and let rest 15 minutes. Serve with mint jelly.