Garlic

Certain Produce Shouldn’t Be Stored In The Refrigerator

June 9, 2015

Certain Produce Shouldn’t Be Stored In The Refrigerator

With some fruits and vegetables cold temperatures can lead to unsavory textures and flavors. Let tomatoes sit on the counter at room temperature, and store onions, garlic, and potatoes separately in a cool, dark place in perforated baskets or bins to allow for good airflow. Make sure to keep all fresh produce away from direct sunlight.

Onions & Garlic can lose crispness and become moldy when exposed to the refrigerator’s moisture. They can also impart their flavors on foods stored nearby.

Tomatoes flavor often diminishes when they’re chilled, and the texture can turn mealy as the cold temperature breaks down the membranes inside the fruit.

Potatoes starch content converts to sugar when cold, which leads to an unpleasantly sweet taste and discoloration when they’re cooked.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen All Rights Reserve

Baby Zucchini

March 5, 2015

Baby Zucchini

Baby zucchini are very tender, tasty simple vegetables that have more flavor than the larger Italian zucchini as well as being very easy to prepare and enjoy. Archeologists think that they are indigenous to Central America. They are very nutritious and are a good source of Vitamin A, C B6, thiamin, niacin, and Pantothenic acid. Baby zucchini are also a very good source of fiber, protein, folate, iron, magnesium, phosphorus, zinc, and copper.

Quick Roast: Cut lengthwise and roast with sliced onions for 25 minutes at 350 degrees.

Blanching: Drop zucchini into boiling water for 1 to 2 minutes. Then remove to an ice bath. Zucchini are now ready to cut lengthwise and add to salads, sauté with mushrooms, onions, and garlic.

Grilling: Brush zucchini with olive oil, sprinkle with fresh herbs or spices, and either grill on BBQ or grill in a grill pan for about 2 to 3 minutes on each side.

Microwave: Place zucchini in ziplock bag. Cut corner of bag and microwave on high for 3 to 4 minutes.

For Salads: Baby zucchini makes a great salad addition. Shred or grate raw and add to salads, or cut lengthwise and add to vegetable platters.

Raw: To eat raw make sure to wash before eating.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen

How To Eat More Protein On A Meat-Free Diet

February 3, 2015

How To Eat More Protein On A Meat-Free Diet

If you’re new to a meat-free diet or you struggle with ways to get the protein you need here are some important tips that may help you. It really isn’t as hard as you might think.

Snack on protein rich munchies and skip the carbs. Eat roasted chickpeas, edamame, roasted peanuts, or raw nuts. Keep away from heavily salted nuts.

If you’re looking for a frozen treat then purée coconut milk, almond butter, cashew butter, honey, and cocoa powder. Freeze in an ice cream maker for a protein rich frozen treat.

Make an easy cream sauce by whisking cashew butter with vegetable stock, garlic, and minced parsley. Toss with cooked pasta.

Crumble tempeh (fermented soybean protein) into pasta sauce or soups, or wherever you might use hamburger meat.

Purée cooked black beans and add to brownies. For blondies or light colored muffins or cakes, use cooked, puréed chickpeas.

Sprout sunflower seeds and add them to salads. Just soak raw seeds overnight in water to cover. Drain and let sprout for 24 to 48 hours.

Add ground flaxseeds to muffins, waffles, breads, or cookies for a protein boast and added omega 3 fats.

Make a protein packed pudding. Purée silken tofu with cocoa powder, honey, and vanilla extract.

Use hemp or rice protein powder instead of flour to make waffles, pancakes, and baked goods. Instead of eggs, use flax as a binder.

Lentils are awesome! Eat lentils more often. They are fast cooking and easy to use. Add to soups, toss in salads, and stir in cooked rice.

Spread sandwiches and wraps with hummus instead of mayonnaise. I do this all the time. Purée hummus with roasted red peppers or chipotle peppers for an added zing.

If you can tolerate gluten, seitan (wheat protein) is a great substitute for sliced deli meat. Use it in wraps or sandwiches for an easy lunch.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen

Substitution Guide

November 21, 2014

Substitution Guide

Ingredient

Substitution

Allspice (1 tsp.)

1/2 tsp. cinnamon + 1/4 tsp. nutmeg + 1/4 tsp. ground clove

Baking Powder (1 tsp.)

1/4 tsp. baking soda + 1/2 tsp. cream of tartar

Baking Soda (1 tsp.)

2 tsp double-acting baking powder + replace acidic liquid ingredient in recipe with non-acidic liquid

Balsamic Vinegar

Equal amount of sherry or cidar vinegar

Bread Crumbs (1 cup)

3/4 cup cracker crumbs

Brown Sugar (1 cup)

1 Tbsp. light molasses + enough sugar to fill 1 dry measure cup or 1 cup raw sugar

Butter, salted (1 cup

or 2 sticks)

1 cup or 2 sticks unsalted butter + 1/4 tsp. salt or 1 cup margarine or 7/8 cup lard or vegetable shortening

Buttermilk (1 cup)

Place 1 Tbsp. white vinegar or lemon juice in a liquid measure. Fill to 1 cup with room temp whole or 2% milk and let stand for 5 minutes or 1 cup milk + 3/4 tsp. cream of tartar or 1 cup plain yogurt

Canola, Sunflower and Vegetable Oils

Substitute one for one

Chocolate, Bittersweet or Semi-Sweet (1 oz.)

1/2 oz. Unsweetened chocolate + 1 Tbsp. granulated sugar

Cocoa Powder (3 Tbsp. Dutch-processed)

1 oz. Unsweetened chocolate + 1/8 tsp. baking soda + reduce fat in recipe by 1 Tbsp. or 3 Tbsp. natural cocoa powder + 1/8 tsp. baking soda

Corn Starch

(as a thickener)

Equal amounts of Minute Tapioca for cornstarch, use slightly less for flour

Cream of Tartar (1/2 tsp.)

1/2 tsp. white vinegar or lemon juice

Egg (1 whole large egg)

3-1/2 Tbsp. thawed frozen egg or egg substitute or 2 egg whites

Garlic (1 fresh clove)

1 tsp. Garlic Salt or 1/8 tsp. Garlic Powder or 1/4 tsp. dried minced garlic

Gingerroot (1 Tbsp. minced)

1/8 tsp. ground ginger powder or 1 Tbsp. rinsed and chopped candied ginger

Half & Half (1 cup)

for cooking or baking

1-1/2 Tbsp. butter or margarine + enough milk to equal 1 cup

Heavy Cream (1 cup)

for cooking or baking

3/4 cup milk + 1/3 cup butter or margarine

Herbs, Fresh (1 Tbsp.)

1 tsp. dried herbs

Honey (1 cup)

for cooking or baking

1 1/4 cups granulated sugar + 1/4 cup of liquid appropriate for recipe

Italian Seasoning (1 tsp.)

1/2 tsp. dried basil + 1/4 tsp. dried oregano + 1/4 tsp. dried thyme

Molasses (1 cup)

1 cup honey or 1 cup dark corn syrup or 3/4 cup light or dark brown sugar dissolved in 1/4 cup liquid

Mushrooms, fresh

(1 cup sliced and cooked)

1 can (4 oz.) mushrooms, drained

Mustard, Prepared

(1 Tbsp.)

1/2 tsp. dry mustard powder + 2 tsp. white vinegar

Onion (1 small minced)

1/2 tsp. onion powder

Poultry Seasoning (1 tsp.)

1/4 tsp. ground thyme + 3/4 tsp. ground sage

Pumpkin Pie Spice (1 tsp.)

1/2 tsp. ground cinnamon + 1/4 tsp. ground ginger + 1/8 tsp. allspice + 1/8 tsp. nutmeg

Sour Cream (1 cup)

1 cup plain yogurt or 1 Tbsp. lemon juice and enough evaporated milk to equal 1 cup

Tomato Juice (1 cup)

for cooking

1/2 cup tomato sauce + 1/2 cup water

Tomato Sauce (1 cup)

for cooking

1/2 cup tomato paste + 1/2 cup water

Wine, Red (1 cup)

1 cup nonalcoholic wine, apple cider, beef broth or water

Wine, White (1 cup)

1 cup nonalcoholic wine, white grape juice, apple juice, chicken broth or water

Yogurt (1 cup)

1 cup buttermilk or 1 Tbsp. lemon juice and enough milk to equal 1 cup or 1 cup sour cream

"Work With What You Got!"

© Victoria Hart Glavin Tiny New York Kitchen

 

Roasted Leg of Lamb Roman Style

November 10, 2013

 

Roasted Leg of Lamb Roman StyleRoasted Leg of Lamb

This is such an easy Sunday meal.  For this traditional Roman dinner, purchase 1/4 of a nice fat “abbacchio”.  In Rome “abbacchio” is a very young lamb, which has been fed only with milk. I usually purchase my “abbacchio” from a nice butcher in the Arthur Avenue area of the Bronx. If you don’t want to buy 1/4 of a young lamb then just get a decent sized leg of lamb that will accommodate the size of your family (make sure it’s not been previously frozen).  Insert cloves of garlic, both lean and fatty ham, chopped stalks of rosemary, kosher salt, freshly ground pepper, and brush all over with olive oil.  Salt again and roast in a medium hot oven (350 degrees) for 1 hour together with lots of raw potatoes either whole (small potatoes) or cut into pieces (larger potatoes). After about half an hour, add 1 glass of dry white wine and turn the lamb over and cook the other side for another half an hour.  When the lamb is done roasting, cut into pieces and serve with the potatoes, steamed asparagus and a nice chicory salad. 

Note:  By the way, if you’ve never been to Arthur Avenue in the Bronx then you’re really missing quite an experience.  Forget Little Italy downtown because Arthur Avenue is the real deal although tourists have discovered it as well. A great time to go is during the Christmas season.  Often times they have Frank Sinatra piped Christmas songs blaring from loud speakers posted high up on the lampposts.  My Arthur Avenue butcher is a total crackup.  He’s in a great mood during the Christmas season because according to him it’s the one time of the year that his wife is “nice” to him if you know what I mean and he’s not shy to chirp about it either.  My husband is Italian and looks it so much that they say the map of southern Italy is stamped on his face.  One time I needed to pick up a few things on a Saturday during the holidays and it was so busy that there was no parking to be found.  My husband found a spot, but the meter was broken.  There was a “group” of Italian men donned in the “I can’t fit in my clothes” velour track suits (adorned with gold chains carrying either St. Christopher or the Virgin Mary herself) hanging around by the broken metered parking spot.  My husband was inspecting the broken meter worrying about a parking ticket when the guys pipe up, “Heeeey don’t worry bout it.  We’ll watch to make sure you don’t get a ticket. We’ll take care of it.”  Sure enough we get back to the car after about an hour and no ticket even though we could see the NYC parking police patrolling the streets.  My husband said a sincere, “thank you” to which he received a sincere “don’t mention it” and we were on our way. 

Leg of Lamb

 

 

Lamb Cooked 3 Ways

September 30, 2013

Lamb 5

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.  

Lamb 4

 

Grilled Steak 3 Ways

September 11, 2013

Steak 2

Grilled Steak 3 Ways

Honestly, you don’t need a barbeque to make grilled steaks.  Just go out and get yourself a grill pan and you will be wonder what took you so long in getting one.  If you do want to throw your steaks on the barbeque then I certainly hope that you’re using a charcoal grill!

Classic

Rib Eye, Filet Mignon, Porterhouse, T-Bone or Strip Steaks

Olive Oil

Kosher Salt

Freshly Ground Pepper

Buy 1 steak per person.  Bring steaks to room temperature.  Preheat your grill or grill pan to a medium-high heat.  Brush with olive oil, sprinkle with kosher salt, and pepper.  Grill, turning 3 times (for crosshatch grill marks), until target temperature is reached – anywhere from about 5 to 15 minutes, depending on thickness.  Remove from heat and allow to rest off heat for 10 to 15 minutes before serving. 

Black Pepper Crusted

Rib Eye, Filet Mignon, Porterhouse, T-Bone or Strip Steaks

Olive Oil

Coarse Ground Black Peppercorns

Buy 1 steak per person. You will need about 2 tablespoons coarse ground black peppercorns per steak.  Preheat your grill or grill pan to a medium-high heat. Brush steaks with olive oil and coat with peppercorns. Grill, turning 2 times (for crosshatch grill marks), until target temperature is reached –anywhere from about 5 to 15 minutes, depending on thickness.  Remove from heat and allow to rest off heat for 10 to 15 minutes before serving. 

Carne Asada Tacos

2 Pounds Flank or Skirt Steak

Marinade:

5 Cloves Minced Garlic

1 Diced Jalapeno Pepper

2 Teaspoons Cumin

1/2 Cup Chopped Cilantro

Juice of 2 Limes

1/3 Cup Canola Oil

1 Teaspoon Kosher Salt

Place the steaks in large ziplock bag.  Pour in the marinade.  Place in the fridge for 2 to 12 hours.  Preheat grill or grill pan.  Grill over a medium-high heat, 3 to 5 minutes per side to target temperature.  Medium-rare is suggested.  Remove from the heat and let rest 10 to 15 minutes.  Slice thinly across the grain, serve with tortillas, salsa, and avocado.

 

Roast Beef Tenderloin 3 Ways

September 10, 2013

Tenderloin

Roast Beef Tenderloin 3 Ways

Here are three different ways to cook Beef Tenderloin.  Remember to let your roast rest for a bit after removing from the oven because it will continue to cook. 

Classic

1 Two to Six Pound Beef Tenderloin

4 Tablespoons Olive Oil

1 Tablespoon Minced Garlic

3 Tablespoons Rosemary

2 Tablespoons Thyme

2 Tablespoons Kosher Salt

2 Tablespoons Freshly Ground Pepper

Preheat your oven to 350° F.  With 2 tablespoons olive oil lightly oil a roasting pan.  Position the oven rack on center rack.  In a small-size bowl combine 2 tablespoons of olive oil, garlic, rosemary, thyme, kosher salt, and pepper.  Rub the spice mixture over the entire surface of tenderloin. Place into roasting pan and place into oven.  Cook for about 35 to 55 minutes depending on target temperature.  Remove from oven and let rest 15 minutes before serving. Serves 2 to 6 depending on size of tenderloin. 

Smoked Paprika

1 Two to Six Pound Beef Tenderloin

5 Tablespoons Olive Oil

3 Tablespoons Smoked Paprika

1 Teaspoon Oregano

Zest of 1 Lemon

Juice of 1 Lemon

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

Preheat your oven to 350° F.  With 2 tablespoons olive oil lightly oil a roasting pan.  Position the oven rack on center rack.  In a small-size bowl combine 3 tablespoons of olive oil, smoked paprika, oregano, zest & juice of lemon, kosher salt, and pepper.  Rub the spice mixture over the entire surface of tenderloin. Place into roasting pan and place into oven.  Cook for about 35 to 55 minutes depending on target temperature.  Remove from oven and let rest 15 minutes before serving. Serves 2 to 6 depending on size of tenderloin. 

Cajun Style

1 Two to Six Pound Beef Tenderloin

2 Tablespoons Olive Oil

3 Tablespoons Cajun Seasoning

1/2 Teaspoon Cayenne Pepper

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

Preheat your oven to 350° F.  With 2 tablespoons olive oil lightly oil a roasting pan.  Position the oven rack on center rack.  In a small-size bowl combine Cajun seasoning, cayenne pepper, kosher salt, and pepper.  Rub the spice mixture over the entire surface of tenderloin. Place into roasting pan and place into oven.  Cook for about 35 to 55 minutes depending on target temperature.  Remove from oven and let rest 15 minutes before serving. Serves 2 to 6 depending on size of tenderloin.  

Easy Non-Salad Radish Ideas

May 20, 2013

Easy Non-Salad Radish IdeasRadishes

I love radishes and am always drawn to the pretty color of a pile of radishes.  Most of us just slice them into a green salad and the left-over radishes die a fateful death in the fridge.  Here are some non-salad ideas that will expand your radish repertoire.

Radish Sauté   – It doesn’t really occur to many people that you can cook radishes (as with cucumbers).  It’s so simple to sauté radishes in olive oil or butter.  They are delicious and make you appreciate radishes in a while new way.

Kimchi – Sprinkle the radishes with a bit of kosher salt and a little chili paste.  Toss together and then pack them into a glass jar.  Place in the back of the fridge for two weeks.  Excellent on top of a burger.

Butter & Sea Salt – A fine butter and a pinch of sea salt on top of a radish slice make the perfect summer bite.

Radish “Sauerkraut” – Slice 1 pound of radishes and toss with 1 tablespoon of kosher salt.  Pack tightly into a glass jar.  Weigh down with a wrapped can and place on a shelf for two weeks.  Makes a great addition to a sandwich.

Shaved & Lightly Poached In A Tasty Liquid – Slivers of radish dropped in a simmering stock and/or wine for 10 seconds are a great compliment to fresh fish.  They let go of their bite, but retain some of their unique crunch we all know and love.

Braised – Sauté a little onion and garlic.  Add in some radish quarters and a healthy splash of red wine.  Cover and simmer for 20 minutes.  Finish with a squeeze of lemon or dash of vinegar.  Excellent draped over a grilled steak or pork chop.

Pickled – Slice some 1/4 inch coins and throw them into a jar.  Pour brine over them (1 teaspoon kosher salt, 1/2 teaspoon sugar, 1/2 cup water and 1 1/2 cups cider vinegar).  You may want to throw in a few dried chilis if you want a bit of spice.  Let sit in your fridge for a week.

Soup – Simmered for 30 minutes in a soup.  The radishes will take on a sweet and velvety character.

Grated – Grate the radishes along with some freshly grated ginger and use as a condiment with any oily fish such as trout or mackerel.

Roasted – Quarter and toss with a little olive oil.  Season with kosher salt and freshly ground pepper.  Roast in an oven at 425º F for 20 minutes.  They should be a little brown and will become sweet.  Toss them with some toasted nuts.  They are a great side dish at any potluck picnic.

 

 

Easter Menu Ideas

March 30, 2013

Easter 1Easter Menu Ideas

The greatest feast of the Christian Church takes its name from that of Eastre, the Anglo-Saxon goddess of the dawn.  The feast, however, has another name, the Pasch, the Greek word coming from the Hebrew pesakh, the Passover.  This is the term for the feast which is used in nearly every language except English and German, but even these two languages use the words Paschal candle and Paschaltide.  In the churches of the Eastern Orthodox the feast of Easter comes somewhat later than in the Western calendar, but the observance is as great, if not greater.  Here are some Easter feast ideas that may be useful in your home this Sunday.

Easter Breakfast Or Brunch

Mini Frittatas: Cheddar, Asparagus, Sun-Dried Tomato, Swiss, Bacon or Mushroom

Spring Onion Quiches With Gruyere Cheese: Cooked Leeks & Onions With Cheese & A Savory Egg Custard Baked In A Tart Shell

Asparagus, Arugula & Goat Cheese Quiche:  Asparagus, Baby Arugula & Goat Cheese Mixed With Egg Custard Baked In a Flaky Crust

Fresh Fruit Platter:  Sliced Cantaloupe, Honeydew, Watermelon , Pineapple, Grapes & Berries

Easter Appetizers

Asparagus Rolled In Pancetta

Mini Spinach & Ricotta Calzone

Bruschetta

Crudites Platter:  Celery, Broccoli, Cauliflower, Green & Yellow Squash, Sliced Cucumbers, Red/Yellow/Green Bell Peppers, Grape Tomatoes And Baby Carrots

Cheese Platter:  Classic American & European Cheeses Cubes & Wedges For Snacking.  Serve With Almonds & Crostini

Shrimp Cocktail:  Cook, Devein & De-shell Large Shrimp Serve with Lemons & Cocktail Sauce

Smoked Salmon Platter:  Sliced Salmon With Chopped Red Onions, Capers, Cornichons, Mustard Sauce & Horseradish Sauce

Whole Boneless Poached Salmon:  Poached In White Wine With A Light & Creamy Dill Sauce

Soups

Spring Pea & Onion Soup:  Pureed Spring Pea & Onion Soup Made With Celery, Leeks, Garlic & Thyme

Carrot & Fennel Soup:  Carrots, Fennel & Tomatoes Cooked In Vegetable Broth.  Pureed Smooth

Salads & Side Dishes

Shrimp, Spring Pea & Morel Salad:  Shrimp With Crispy Spring Peas, Morel Mushrooms & Tomatoes Lightly Tossed In A Lemon Vinaigrette

Golden Beet, Radish & Frisee Salad:  Golden Beets, Radishes, Frisee Served With Goat Cheese, Pecans & Champagne Vinaigrette.

Grilled Asparagus:  Marinate In Olive Oil & Kosher Salt.  Grill

Gnocchi, Peas & Pancetta:  Gnocchi, Peas, Panchetta, Ricotta Salata, Baby Arugula & Lemon Zest

Entrees

Honey Spiced Turkey Breast: Brine, Slow Roast Finished With Spices & Honey Glaze

Apricot Bourbon Glazed Ham:  Apricot Jam, Honey, Dijon Mustard & Bourbon Combined & Poured On Top Of Ham Then Baked

Victoria’s Apricot Pork Tenderloin

Rosemary Rubbed Leg Of Lamb:  Boneless Leg Of Lamb Marinated In Olive Oil & Herbs Then Roasted To Medium Rare

Grilled Salmon With Crispy Potato & Leek Fondue:  Grilled Salmon Topped With Melted Spring Leeks With A Touch Of Cream & Crispy Fingerling Potatoes

Rack Of Lamb: Roasted With A Variety Of Spices

Desserts

Carrot Cake With Cream Cheese Frosting

Chocolate Cake

Yellow Cake With White Chocolate Ganache

Victoria’s Caramel & Chocolate Pecan Bars

Fruit Tarts

Hot Cross Buns

 

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