Making precise slices of softer, smaller foods in a snap, literally, with this tool designed to hold slippery, hard-cooked eggs in its cradle as the wires cut through. Cleanup is just as speedy – use a kitchen brush and warm, soapy water.
It can quick slice soft fruits and vegetables such as peeled kiwis, hulled strawberries, white or cremini mushrooms, and pitted olives.
Create perfect rounds from soft cheeses, like fresh mozzarella balls and goat cheese.
Make even pats from a stick of butter.
Be creative and try using an egg slicer on soft foods that you’re preparing. The possibilities are endless.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
Remove Turkey From Refrigerator At Least 1 Hour Prior To Roasting.
Preheat Oven To 325 Degrees.
Place Turkey In Sink And Remove Neck & Giblets.
Place In Roasting Pan And Brush With Melted Butter. Season With Salt & Pepper.
Place Turkey In Lower Third Of The Oven And Roast For 10 Minutes Per Pound.
To Determine If Turkey Is Done, Place Thermometer Between Thigh & Breast. Temperature Should Register Between 160 To 165 Degrees And Juices Should Run Clear.
When Turkey Is Done, Remove From Oven, Cover Loosely With Foil, And Allow To Rest 30 To 45 Minutes, Which Allows Time To Heat Side Dishes.
Carve & Enjoy!
Approximate Cooking Times Based On 10 Minutes Per Pound At 325 Degrees:
9 Pound Turkey: 1 1/2 To 1 3/4 Hours
12 Pound Turkey: 2 To 2 1/4 Hours
14 Pound Turkey: 2 1/4 To 2 1/2 Hours
16 Pound Turkey: 2 1/2 To 2 3/4 Hours
18 Pound Turkey: 3 To 3 1/4 Hours
20 Pound Turkey: 3 1/2 To 3 3/4 Hours
22 Pound Turkey: 4 To 4 1/4 Hours
25 Pound Turkey: 4 1/4 To 4 1/2 Hours
If You Have Stuffed Your Turkey Then Add More Time.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
Brussels sprouts have a pronounced and sweet nutty flavor, quite unlike cabbage, although the two are closely related. They are traditionally served at Thanksgiving and Christmas and have an affinity with certain nuts, such as almonds, pistachios, and chestnuts. Brussels sprouts taste great with onions, and ginger, or with nuts.
Brussels sprouts should be small and hard with tightly wrapped leaves. Avoid any that are turning yellow or have loose leaves. They will keep in a cool place or in the salad drawer of a refrigerator for several days.
When preparing and cooking Brussels sprouts trim away the base of the stalk and remove the outer leaves. If the sprouts are large, cut them in half or quarters, or slice thinly for stir-frying. Cook very briefly in small amounts of fast-boiling water. Alternatively, stir-fry with onions and ginger, in a little oil and butter.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
5 Ways To Use A Vegetable Peeler
The humble vegetable peeler has hidden talents.
Easily Peel Fruit: To peel soft fruits and vegetables, like tomatoes and peaches, you usually have to briefly dunk them into boiling water. Using a good vegetable peeler is so much easier and faster. Look for peelers with serrated blades for the best results and select not-too-ripe fruit.
Shaved Cheese: Give salads, pastas and roasted vegetables a restaurant-style finish by garnishing with generous amounts of shaved Parmesan or pecorino romano cheese.
Vegetable Pasta: Shave long strips of zucchini, carrots (even sweet potatoes and squash) to transform them into pasta substitutes. Serve raw or briefly steamed with your favorite sauce, or toss with a vinaigrette for a fresh and nutritious salad.
Spreadable Butter: Is there anything worse than trying to butter toast or bread with rock hard butter straight from the fridge? Use a vegetable peeler to scrape off thin and perfectly spreadable butter ribbons.
Chocolate Curls: Peel the edge of a slightly softened chunk of chocolate to create curls, or the flat surface of very cold chocolate to make shavings. Keep your creations in the freezer and use to garnish cakes, pies, puddings and seasonal fruit.
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“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
How To Clarify Butter
Some recipes call for clarified butter. To make it, just melt butter over a medium-low heat until the milk solids separate and rise to the top, 3 to 5 minutes. Let cool, then skim off the white foam and discard. Spoon remaining clarified (clear) butter into a bowl; discard the solids left at the bottom of the pan.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
In the old days, buttermilk was what was left in the butter churn. Nowadays, it’s manufactured with healthy bacteria much like yogurt. Buttermilk is made with very little fat or none at all. Either way, it adds a nice fresh tang and texture to baked goods. In the summer it’s nice to purée peaches with a little sugar, add buttermilk, and freeze in an ice cream maker to create a healthy low-fat homemade version of frozen yogurt. Buttermilk will keep for several weeks in the coldest part of your refrigerator.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
French Toast Toppings
Ok, most of us love maple syrup on our pancakes and French toast, but sometimes it’s fun to change it up a bit. Here are some interesting alternatives that just may become your new favorites.
Apples & Thyme
Sauté 2 large Gala apples (cut into 1/2 inch thick pieces(, 1 tablespoon fresh thyme leaves and 1/4 teaspoon sugar in 2 tablespoons unsalted butter for 6 minutes until just tender.
Sweet & Spicy Bacon
Cook 1 pound bacon (cut into 1/2 inch pieces) in large-size skillet over a medium heat 10 minutes until nearly crisp. Using a slotted spoon transfer bacon to plate lined with paper towels. Wipe out skillet. Return bacon to skillet and cook 1 minute. Sprinkle with 1 tablespoon brown sugar and cook, tossing, until sugar melts. Drizzle with 2 tablespoons maple syrup and sprinkle with 1/8 teaspoon cayenne. Toss to coat.
Herbed Goat Cheese
In bowl combine 4 ounces goat cheese (at room temperature), 1 tablespoon chopped fresh tarragon and 1 tablespoon fresh parsley, 1 teaspoon lemon zest, and 1/4 teaspoon crushed red pepper flakes.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
Buttered Cabbage
Civil War deprivations did not stop women from sharing recipes (receipts) with one another. This recipe for Buttered Cabbage was published in Godey’s Lady’s Book in 1862.
“Boil the cabbage with a quantity of onions, then chop them together, season with pepper and salt, and fry them in butter. It is a rather homely, but savory dish, and frequently used either with fried sausages laid over it or as an accompaniment to roast beef, and forms part of bubble and squeak.”
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
5 Reasons To Love Coconut Oil
Coconut oil is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm. Because of its high saturated fat content, it is slow to oxidize and is resistant to spoiling.
1. Butter Replacement. Coconut oil can replace butter, which is great for vegans, who up until now have had few good choices when converting non-vegan recipes that contain butter.
2. Great For Athletes. Coconut oil is great for athletes because it converts to energy faster than many other fats, making it a smart addition to workout snacks.
3. Weight Loss. Coconut oil may help you slim down. A study undertaken a few years ago suggests that coconut oil may help you lose weight, when consumed in small quantities instead of other fats.
4. Sautéing. Coconut oil is great for sautéing. Use coconut oil occasionally instead of olive oil to add a subtle flavor that is delicious in tropical or Indian recipes.
5. Good Cholesterol. Coconut oil boosts good cholesterol. While coconut oil is full of saturated fat, about half is medium-chain fatty acids, which seem to help raise HDL (good) cholesterol. Coconut oil is still high in fat, however, so consume in moderation.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved