Storing Baked Goods
Always allow baked goods to cool completely (preferably on a wire rack) before wrapping and storing. If they are wrapped before they are thoroughly cooled, pastries will steam, turning their nice crisp surfaces soggy and limp. The texture and flavor of most baked goods fare best when stored, well wrapped, in a cool dry location for a couple of days. However, those that are particularly high in moisture will be safest stored in the refrigerator.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen
Ramps
If you can’t find any of those oh-so-fleeting ramps at your local farmers’ market then have no fear, as there are plenty of other onion options available this time of year. Turn to Tiny New York Kitchen’s favorites.
Scallions: A supermarket staple. They have a peppery bite that isn’t overpowering. Scallions (Green Onions) are best used chopped raw or charred in salads or as a garnish.
Leeks: Leeks have a slight garlic flavor that mellows when cooked. Braised to an almost creamy texture, they are one of the best side dishes.
Spring Onions: Spring onions are a more mature scallion with large, sweet bulbs and pungent, spicy green tops. They are excellent for roasting whole and finished with sea salt and s bit of lime juice.
Flowering Chives: These mature chives are bursting with gorgeous purple flowers that taste just like wonderful chives. Use both flowers and finely cut stems in salads.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen
Finding your passion is what it’s all about. Life is a journey and as we’re continually growing and open to change…that’s when the magic happens. – Jared Marinelli
I love the smell of these Easter Lilies in my sunroom.
Tiny New York Kitchen Wishes You And Your Family A Very Happy Easter!
Cooking Lamb
Lamb is versatile and can be prepared quickly for a spur-of-the-moment gathering or roasted to perfection and served with a range of accompaniments.
Let The Cut Determine The Cooking Technique. For tender cuts like a rack, chops, loin, sirloin, or leg it’s best to broil, roast, grill, pan fry or sauté. For less tender cuts like shank or shoulder roast it’s best to braise or stew.
Store Lamb For 1-2 Days In The Refrigerator. Or you may freeze for up to 3 months. Thaw slowly in the refrigerator for a day or two before cooking.
Get Creative With Spice Rubs. Mix garlic, ginger, cardamom, cloves, chili pepper, and fenugreek for an Ethiopian style spice rub. Or create your own custom blend.
Always Test Doneness With A Meat Thermometer. Cook ground lamb to at least 160 degrees and other cuts to at least 145 degrees.
Make “Spring Burgers” With Ground Lamb. Season with dill, mint, or rosemary. Top with chopped fresh tomatoes and feta cheese.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen
Passover Menu Ideas
If you’re wondering what to serve for Passover here are some handy menu ideas.
Soups & Appetizers
Matzo Ball Soup
Matzo Balls
Chopped Chicken Liver
Side Dishes
Quinoa Salad (Avocado, Mandarin Oranges, Toasted Walnuts, Citrus Vinaigrette)
Spiced Applesauce
Potato Kugel
Potato, Carrot & Prune Tzimmes
Walnut, Fig & Apple Haroset
Potato Latkes
Haricots Verts With Wild Mushrooms
Mélange Of Asparagus, English Peas, Carrots & Pearl Onions
Honey Roasted Baby Carrots
Main Courses
Black Angus Brisket With Caramelized Pearl Onions & Dried Apricots
Roasted Salmon With Mango Pineapple Salsa
Brined & Roasted Turkey Breast With Peach Cranberry Chutney
Roasted Chicken Breast With Apricot Ginger Glaze
Desserts
Baked Apples Stuffed With Walnuts & Dried Cranberries
Individual Pavlovas (Flourless Meringue Shells Filled With Lemon Curd & Fresh Berries)
Chocolate Truffle Cake
Apple Walnut Honey Cake With Matzo Crust
Chocolate Covered Matzos
Flourless Assorted Macarons (Lemon, Raspberry & Peach)
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen
Palm Sunday
Find Joy In Each Day. – Saint Philip Neri
Asparagus
Nothing quite says spring like asparagus, which has a rather short season, which is typically from February to June.
Thickness really has nothing to do with quality. Asparagus is a perennial; more mature plantings tend to yield thicker stalks, and any size will be tender as long as it’s freshly cut. Look for bright apple green spears and tightly closed purplish heads; the stalks should be glossy, firm, and unwrinkled, with just a little white toward the base.
The question that many people have about Asparagus is whether to peel or not to peel. I believe it is quite unnecessary, and for the effort, it just doesn’t make noticeably more asparagus flesh available for eating. Instead, bend the cut end of each spear, snapping off the woody part where it breaks naturally (usually about two-thirds of the way down the stalk). The balance of the spear will be tender to the bite.
Extend the freshness of asparagus by keeping the spears hydrated. When you get the asparagus home from the market, trim the bottom 1/2 inch or so from each stem, and stand the bunch upright in a large coffee cup. Add water just to cover the ends of the stems, and then cover the top of the bunch with a plastic bag. Or you could trim 1/2 inch off the base of the stalks, wrap the bottoms in a damp paper towel, and slip the spears into a plastic bag, leaving the bag open. In either case, make sure to refrigerate the asparagus, adding more water to the cup or dampening the paper towel as needed. The asparagus should stay fresh for up to 3 days.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen
