Gracious Vintage

Blueberry Muffin Mug Cake

June 25, 2019

You may substitute any berries for this delicious mug cake.

“Work With What You Got!”

©Tiny New York Kitchen © 2019 All Rights Reserved

Freezing Basil

June 13, 2019

Fresh basil can be dried, but freezing holds the flavor better, and there are two easy methods.

1. Freeze Whole Leaves: Blanch basil leaves in boiling water for two seconds and immediately place in an ice bath. Dry the leaves completely, then place in a freezer-safe container, layered with parchment paper or wax paper, and freeze up to four months. For the best flavor, do not thaw before using.
2. Purée And Freeze: Remove the leaves from the stems and wash and dry them. In a food processor, purée the leaves with olive oil (use about a tablespoon of oil per cup of basil). Freeze the purée in ice cube trays, then transfer to a resealable plastic bag and freeze up to four months. To purée works best in soups, stews, and sauces.

“Work With What You Got!”

©Tiny New York Kitchen © 2019 All Rights Reserved

Organic Farming

June 5, 2019

Organic crops, grown without recourse to synthetic fertilizers and pesticides, are credited with miraculous properties by many of their fans. Unfortunately, there is little scientific evidence that they are more nutritious than those produced by conventional means. But their supporters argue that the methods used to raise them bring other benefits, too. And here they may be correct. That, at least, is the conclusion of a study by Matthew Jones of Washington State University, which he has just published in the Journal of Applied Ecology.

Contamination of fresh produce with bacteria-laden wild animal feces is a problem in many places. For this reason, farmers often remove hedgerows, ponds, and other habitats to discourage visits by such animals. That is necessarily detrimental to wildlife, and also requires the application of more pesticides because it reduces the number of insectivorous birds and mammals around. Dr. Jones speculated that an alternative way of dealing with animal feces would be to encourage dung beetles to bury it and bacteria to break it down, and that this encouragement might be an automatic consequence of organic farming.

To test this theory, he and his team dug pitfall traps, baited with pig feces to lure dung beetles, in 41 broccoli fields on the west coast of the US (a region that grows well over a third of America’s fresh produce). They also collected soil samples from the fields in question. The western part of the US has been the source of several outbreaks of food poisoning caused by toxin producing strains of E. coli, a gut bacterium. Research suggests these are linked to contamination by wild boar feces (hence the choice of pig feces as the lure). Dr. Jones focused on broccoli because it is frequently eaten raw, and is thus likely to carry live pathogens into the human gut.

Of the fields in the study, 15 were farmed conventionally and 26 organically. Dr. Jones and his colleagues found from their traps that organic farms did indeed foster large dung beetle populations, which removed significantly more pig feces over the course of a week than did beetles, dwelling on conventional farms.

To establish whether high beetle numbers and good microbe diversity really did result in fewer disease-causing bacteria, the researchers followed up their field work with laboratory experiments. In one such they presented three species of dung beetles with pig feces that had been inoculated with a cocktail of harmful strains of E. coli. One of these species, Aphodius pseudolividus, had no effect on those strains. But the other two, Onthophagus Taurus and Onthophagus nuchicornis, reduced pathogenic E. coli numbers by 90% and 50% respectively.

In a second experiment the researchers preented microbes from the various fields with the same fecal mix. This showed that the bacterial floras of organic farms were much more effective at suppressing dangerous strains of E. coli than those of conventional farms. The order of business, then, seems to be that beetles bury the dung and soil bacteria render it harmless. Big points for organic farming.

“Work With What You Got!”

©Tiny New York Kitchen © 2019 All Rights Reserved

Picnics

May 31, 2019

The word picnic was originally a 17th Century French word, picque-nique. Its meaning was similar to today’s meaning: a social gathering where each attendee brings a share of the food.

Going on a picnic sounds like a great idea, but it might feel a bit daunting if you haven’t been on one in a long time. Deciding what to eat, where to go and what supplies to take can seem like a big confusing task. Take away any picnic apprehension with some easy pre-planning and a supply checklist and you’ll be headed out for a great day in the sun with family and friends!

Get started with where you would like to go and find out what amenities are available at your chosen location. Are there pavilions with shade and picnic tables? Is there running water? Are grills permitted or available? Do you need to make a reservation? Once you have these core questions answered you’ll be able to plan your menu and supply list.

Supply Check List:
**Blanket, Chairs, Games, Music
**Tablecloth, Paper Towels, Wipes, Hand Sanitizer, Bug Spray, Sunscreen, Trash Bags, First Aid Kit
**Plastic Ware, Plates, Cups, 1 Sharp Knife, Plastic Bags Or Containers For Leftovers
**Cooler Bags Or Large Cooler With Wheels, Ice Packs, Bagged Ice Cubes For Drinks, Bottled Water

Depending on if you will be grilling or need to bring pre-prepared food, you can come up with countless menu options. Sandwiches and cold salads make for great picnic fare, or if grilling is an option, pre-marinated meals and vegetables, hot dogs, and corn on the cob are always delicious prepared outdoors. Remember to pack raw foods separately and keep them in the cooler until ready to cook.

“Work With What You Got!”

©Tiny New York Kitchen © 2019 All Rights Reserved

Homemade Pizza Dough

May 23, 2019

Use simple pizza dough to make smaller individual pies that guests can top themselves or make 2 larger ones for family pizza night.

Hot Sauce

May 17, 2019

Fire things up with popular hot sauces. Whether you’re just starting to heat things up or you’re looking for new options there’s a sauce to spice up any meal.

HARISSA
This thick North African sauce combines hot peppers with garlic and other seasonings. It’s traditionally served with couscous, but harissa can also add flavor and fire to everything from meat and fish to vegetables and eggs.

SRIRACHA
While there is sriracha from Thailand (it’s named after the town where it was created in the 1930s), the wildly popular one used in everything from wings to Bloody Marys is produced in Southern California. Both feature fresh red chilies, sugar, salt, garlic, and vinegar.

GREEN HOT SAUCE
Most hot sauces are red because they’re made with red peppers, but there are green versions, which are typically made with jalapeños and/or poblanos and sometimes tomatillos. Green sauces can be milder or more herbal, but heat levels vary from sauce to sauce.

LOUISIANA STYLE
Most hot sauces are based on the Louisiana style formula of chilies, vinegar, and salt, and puréed into a thin red liquid. Which peppers are used, how they’re processed, and additional ingredients make for endless variety.

MEXICAN HOT SAUCE
South-of-the-border sauces tend to use the same Louisiana style combination of chilies, vinegar, and salt, and have a similar flavor, but if you’re eating tacos, why not reach for a bottle from Mexico? Many include chipotles, which are dried and smoked jalapeños, and add smoky flavor.

“Work With What You Got!”

©Tiny New York Kitchen © 2019 All Rights Reserved

Strawberry Chocolate Scones

May 8, 2019

Scones are made in one bowl and are practically foolproof, so they’re great for beginners. Use parchment paper to line baking sheets for easy cleanup.

“Work With What You Got!”

©Tiny New York Kitchen © 2019 All Rights Reserved

In Season Strawberries

May 4, 2019

Juicy berries are bursting with flavor and now is the perfect time to pick them up, whether for snacking or adding to sweet and savory recipes.

Make sure to look for bright, shiny strawberries, and skip any that are smashed, shriveled, or moldy. Their color should be deep and even, with no white or green patches, and they should smell fragrant.

Wait to wash them. Water increases the risk of mold, so leave berries in their original packaging and rinse in cold running water just before serving. Their shelf life is short, so serve or cook berries within 2 to 3 days.

Despite their sweetness, strawberries are relatively low in sugar. They also provide fiber, antioxidants, and vitamin C. In fact, strawberries contain more vitamin C per serving than oranges!

“Work With What You Got!”

©Tiny New York Kitchen © 2019 All Rights Reserved

Asparagus

April 29, 2019

If vegetables could speak, asparagus would surely say “spring.” While it’s available all year, nothing compares to the fresh spears that appear each spring. Asparagus is one of the first crops of the season, and after a long winter, when green produce is sparse, seeing the tips peek out of the soil is a welcome sight. A short shelf life means it’s best to seek out local asparagus. Look for glossy spears, tightly closed tips, and freshly cut ends.

While green is the most common asparagus, you can often find purple and white spears in stores.

Purple asparagus is grown the same way as green and is also green on the inside. These spears usually taste a bit sweeter and nuttier and are tasty raw.

White asparagus is grown without sunlight, so it doesn’t produce chlorophyll, which keeps it colorless, or white. The stalks should be peeled before cooking. It’s milder in flavor and less grassy than green and best served blanched.

“Work With What You Got!”

©Tiny New York Kitchen © 2019 All Rights Reserved

Artichokes

April 24, 2019

An ancient symbol of fertility, artichokes are fitting for spring, when we celebrate renewal. Find them year-round – fresh, frozen, canned, and jarred. Artichokes are at their best from March to June.

To Trim Artichokes
Pick off the tough outer leaves until you reach paler, more tender leaves.

With a chef’s knife, cut off the top one-third of the artichoke and all but an inch of the stem.

With a paring knife, cut off the tough green skin on the stem and any tough leaves near the base.

Cut the artichoke in half lengthwise.

With a melon baller or small spoon, scoop out and discard the “choke,” the spiky interior near the stem.

While trimming, keep artichokes in a bowl of water with lots of lemon juice so they don’t turn brown.

“Work With What You Got!”

©Tiny New York Kitchen © 2019 All Rights Reserved

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