Umami is considered the fifth flavor (after sweet, sour, salty, and bitter). Umami is difficult to define, but is “something” that makes a meal memorable. Often used by chefs, umami is a rich, savory taste imparted by the amino acid glutamate and ribonucleotides-molecules containing the sugar ribose that are components of RNA – that occur naturally in many foods. You can take your meals to the next level with ingredients rich in umami like anchovies, beef, fish sauce, miso paste, mushrooms, Parmesan cheese, or sun-dried tomatoes.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
What took so long?!! I love potato chips and I love sriracha. It’s like Santa came early this year!
This afternoon I stopped for ice cream in Vineyard Haven. This delicious flavor is Almond Joy! Mouth Heaven!
It’s a wonderful Friday here on Martha’s Vineyard. The weather is in the 70’s and the sky is clear. I can’t think of a better way to spend a Friday.
Drying Chili Peppers
As I sit here, on vacation, looking out at the ocean I’m thinking about chili peppers. I tend to think about all sorts of random things, most especially when I have an opportunity to block out the noise of the outside world. Chili peppers…my first REAL exposure to a wide variety of chili peppers was years ago spending time in New Mexico and then later in Arizona. I love the Southwest and very much appreciate the importance of chili peppers. One way to preserve chili peppers for future use is by drying them. There are two basic ways to dry them.
Wash the peppers with warm water and dry thoroughly with a cloth towel. You may want to remove the stems from your peppers. If you’re drying them in the oven or food dehydrator you may wish to slice the peppers length-wise as this will allow them to dry faster. It’s usually a good idea to wear gloves when handling peppers, especially if you are a contact wearer.
If you are in a time crunch, using a dehydrator is the fastest method. I like to let my chili peppers dry on their own for a week to 2 weeks BEFORE putting them in the dehydrator. Lay the peppers out on metal mesh racks and dry them whole. After 10 days slice them open and remove their seeds and stems. You may save the seeds for next year’s planting. Removing the seeds also cuts down on their spiciness. They are then dried in the dehydrator until crisp. This saves energy, as they only need about 12 hours in the dehydrator compared to almost a full day with freshly picked peppers.
Another way to dry chili peppers is by stringing them through the base of their stems with a needle and fishing line and hanging them to dry inside. It will take weeks for the peppers to dry out completely, but in the meantime you get to enjoy the aroma of the peppers. Whole dried chili peppers can last for up to two years for culinary purposes and up to 10 years for decoration. The peppers can be rehydrated and used for blended salsas and mole, used in brines for poultry and pork, or ground into a fine powder for seasoning. Dried chili powder can be used alongside salt and pepper for cooking most foods.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
The Vineyard Open Land Foundation maintains an organic cranberry bog in the hills of Lambert’s Cove. The bog is a rarity because only about 1 percent of the U.S. and Canada’s cranberries are grown organically. Old wooden machines are still used to harvest, winnow, and sort the berries.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
One of my favorite places to go for lunch, on the way to Martha’s Vineyard, is Quick’s Hole in Woods Hole, Massachusetts. I always order the lobster tacos. Messy, but ten minutes of heaven.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
You are the sum total of everything you’ve ever seen, heard, eaten, smelled, been told, forgot – it’s all there. -Maya Angelou
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
This is the week that I typically like to take my “summer” vacation. Most of the tourists are back to their lives at home, which lowers any vacation stress. I like to spend my time on Martha’s Vineyard where the sea air cleanses my body and soul. Each of us rejuvenates in their own way. For me, existing by the water with the sea breeze blowing my hair, ever-so slightly, is my medicine.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
ROSH HASHANAH
SUNDAY EVENING, SEPTEMBER 13-15, 2015.
The Jewish New Year is nearly here, which is the beginning of the High Holy Days.
Rosh Hashanah meals typically include apples and honey, to symbolize a sweet new year. Other symbolic foods that may be served, depending on local custom, dates, pomegranates, black-eyed peas, pumpkin-filled pastries called rodanchas, leek fritters, beets, and a whole fish with the head intact. It is also common to eat stuffed vegetables called legumbres yaprakes.
If you’re cooking for Rosh Hashanah you may want to prepare these dishes to serve your family and friends.
Appetizers: Gefilte Fish Platter With Horseradish; Chopped Liver Platter; Potato Latkes; Sweet Potato Latkes
Soups: Matzo Ball Soup; Sweet Potato & Apple Soup; Chicken Soup
Entrées: Slow-Roasted Brisket With Gravy; Braised Short Ribs; Roasted Turkey Breast, Herb Roasted Chicken; Poached Chicken Breast With Dried Fruit; Salmon With Chickpeas, Peppers & Tomatoes; Poached Whole Salmon With Cucumber Dill Sauce
Sides: Potato Kugel; Green Beans With Shallots; Vegetable Tzimmes; Roasted Vegetables; Moroccan Quinoa; Garlic & Herb Roasted Beets; Rosemary Roasted Potatoes; Potato Latkes With Apple Sauce; Chunky Applesauce
Desserts: Honey Cake; Mini Tarts; Babka; Chocolate & Cinnamon Babka Slices; Rainbow Rugelach; Brownies; Seasonal Fresh Fruit; Apple Cake; Marble Cake; Apple Raisin Strudel
Happy New Year From Tiny New York Kitchen!
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
