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
New Year’s Eve is about celebration, which most definitely calls for caviar and champagne. If you’re having a party or small get-together here are a few important tips about caviar.
Keep it simple! When serving caviar, keep it simple. You certainly don’t want to spring for something so speak jut to cover up the flavor with a lot of overkill. Caviar is intensely flavorful, and it goes well with crème fraiche or sour cream and blini. Try it with small boiled potatoes, seafood, soft or hard boiled eggs, or buttered pasta. Caviar can be used almost like a precious garnish, which can also be a great way to stretch out a small amount of it.
Keep it cool! When you bring caviar home, place in the refrigerator immediately in its tin. Place in the coldest part of your fridge, which is usually in the back of the deli drawer. If you’re making hors d’oeuvres, make sure to work quickly and serve immediately or place the completed snacks back in the fridge so that the eggs are sitting out on the table or counter. If you plan on serving the caviar straight up, place the tin or place in another bowl over crushed ice. The caviar doesn’t need to be freezing cold, but should be kept cool so the eggs hold their shape and freshness.
No metal please! Probably the most important rule with caviar is making sure it doesn’t come into contact with reactive metal. You certainly don’t want your precious caviar tasking like metal. This also goes for that beautiful tiny metal spoon you’ve been dying to use. Traditionally, a mother-of-pearl spoon is used to serve caviar. If you don’t have a mother-of-pearl spoon then don’t fret. Wood, ceramic, and glass utensils all work. Just make sure whatever non-metal spoon you use is a dainty little thing.
Leftovers you say? Holy moly, if you’re lucky enough to have leftover caviar please don’t throw it out or freeze it. Eat some more the next day and go out and buy yourself a lottery ticket. Leftover caviar is like seeing a unicorn. There are a number of ways to enjoy it by tossing it with buttered pasta or top your scrambled eggs with it. The good news is that your leftover caviar should last in your refrigerator for about a week.
Happy New Year’s Eve!
"Work With What You Got!"
© Victoria Hart Glavin Tiny New York Kitchen
Thanksgiving is nearly here. If you’re hosting Thanksgiving dinner don’t panic. Here are some important tips that will help you get organized and ensure that your meal goes smoothly and tastes delicious. What’s important is enjoying being with family and friends.
- Plan your menu according to the number of guests you’ll have.
- Order your turkey! Just how big should your turkey be? It’s recommended to have at least 1 1/4 pounds per person. If you round up a bit from that number, you’ll be able to enjoy leftovers.
- Finish your food shopping, and pick up your turkey two days before Thanksgiving. I hope that you’re turkey is a fresh one at this point. How long does a frozen turkey take to defrost? You’ll need to allow ample time to defrost your turkey in the REFRIGERATOR. Turkeys less than 12 pounds will take as long as two days to defrost. A turkey more than 20 pounds can take up to five days to defrost.
- Prepping is important. Make pie crust and store in the refrigerator. Finish any baking (cornbread, muffins, pies). Peel and cut potatoes, and store in water in fridge. Make fresh cranberry sauce. Cut carrots, celery, onions, and mushrooms for stuffing. Sauté and store in fridge. Place white wine in fridge to get nice and chilled.
- The day before Thanksgiving prep green beans, Brussels sprouts, cauliflower, or any other vegetables, and store in a Ziploc bag in the fridge. Set the table and label serving dishes.
- Thanksgiving Day prepare stuffing and other side dishes. Prepare turkey for roasting and place in oven at determined time. If you choose to stuff the turkey, do it right before you put it in the oven. Take stuffing out of the turkey immediately after cooking. While turkey is roasting, make mashed potatoes.
- How do you know when your turkey is done? Use a meat thermometer inserted into the meatiest part of the turkey. Wait for the reading to reach at least 165 degrees. If you’ve stuffed the bird, make sure that also reaches the same temperature for food safety purposes.
- Those glorious leftovers! If you refrigerate the turkey within two hours of serving, your leftovers will last three to four days.
- Try to relax and wait for your guests to arrive.
- Have a wonderful Thanksgiving!
"Work With What You Got!"
Victoria Hart Glavin Tiny New York Kitchen
I have made a lot of mistakes falling in love, and regretted most of them, but never the potatoes that went with them. -Nora Ephron
Roasted Leg of Lamb Roman Style
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.
Have you ever come home from the market after purchasing fruit to find that you spent money for nothing? I have plenty of times and it ticks me off every time. Here are some Fruit Essentials that may help you have more fruit shopping success.
Did you know that many plants that are botanically fruits are not sweet? We think of them as vegetables or non-fruits. Avocados, beans, coconuts, corn, cucumbers, eggplants, green peppers, okra, peas, pumpkins, sugar peas, string beans and tomatoes all fall in the fruit category. Some cookbooks make a distinction between fruit, vegetables and fruit vegetables. Fruit vegetables are foods that are botanically fruits, but are most often prepared and served like vegetables. These fruits are considered fruit vegetables: Aubergine, autumn squash, avocado, bitter melon, cantaloupe, chayote, chile, courgette, cucumber, eggplant, gherkin, green bean, green sweet pepper, hot pepper, marrow, muskmelon, okra, olive, pumpkin, red sweet pepper, seedless cucumber, squash, sweet pepper, tomatillo, tomato, watermelon, wax gourd, yellow sweet pepper and zucchini.
Pectin is a substance contained in some fruit which is used for making jams and jellies thicker. High pectin fruits are apples, cranberries, currants, lemons, oranges, plums and quinces. Low pectin fruits are bananas, cherries, grapes, mangos, peaches, pineapples and strawberries.
Low pectin fruits seem to discolor quicker than high pectin fruits ( bananas and eggplants). Lemon juice or vinegar slows the discoloring process. Other fruits and vegetables that discolor quickly are avocados, cauliflower, celery, cherries, figs, Jerusalem artichokes, mushrooms, nectarines, parsnips, peaches, pears, potatoes, rutabaga and yams.
Bruising: When a fruit is bruised the cell walls break down and discoloration begins. The process can be slowed down by refrigeration.
Cleaning: It is important to clean our fruit and vegetables. Rinse fruit in cold running water and scrub as needed before cooking or eating. Soaking fruit in water for more than a few minutes can leach out water soluble vitamins.
Peeling: The fruit skin usually contains a lot of important nutrients, but if you need to peel a thick-skinned fruit cut a small amount of the peel from the top and bottom. Then on a cutting board cut off the peel in strips from top to bottom. A good way to peel thin skinned fruit is to place the fruit in a bowl with boiling water and let stand for about 1 minute. Remove and cool in an ice water bath. You could also spear the fruit with a fork and hold over a gas flame until the skin cracks OR quarter the fruit and peel with a sharp paring knife or potato peeler.
Wax: Oh those beautiful waxed apples that wink at us at the market. They are beautiful because they are waxed. I don’t know about you, but I would rather not eat wax. Wax can be removed from the surface of fruits by washing them with a mild dishwashing soap and then thoroughly rinsing them. This will remove most of the wax, but probably not all of it.
Purchasing Ripe: Purchase these fruits fully ripe: Berries, cherries, citrus, grapes and watermelon. All of the fruits in this list, except berries, can be refrigerated without losing flavor.
Purchasing Not-So-Ripe: Apricots, figs, melons, nectarines, peaches and plums develop more complex flavors after picking. Store these fruits at room temperature until they are as ripe as you would like them.
Refrigeration: You can refrigerate apples,ripe mangos and ripe pears as soon as you get them. Do not refrigerat bananas.
Seasonal Fruit: Winter is the season for citrus. Fall is the season for apples and pears. Late spring is the season for strawberries and pineapples. Summer is perfect for blueberries, melons, peaches and plums.
Washing: Dry fruit with paper towels or kitchen towels and then use a blow dryer on the cool setting to completely dry fruit.
Squeezing: A microwave can be used to get more juice from citrus fruits. Microwave citrus fruits for about 20 seconds before squeezing the fruit for juice.
“Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction.” – John Cage
There has been quite a bit of controversy these days about eating organic. Recent studies state that it really doesn’t matter if you eat organic foods or not. When something is labeled organic, it usually means that a farm has not used pesticides and has taken considerable care to avoid any cross-contamination. Producing organic food undoubtedly costs more money which is passed on to the consumer. Buying organic tends to be quite a bit more expensive than buying non-organic.
Honestly, I don’t care what the studies are saying about eating organic versus eating non-organic. I would rather not put pesticides into my body as well as wanting to support farmers and food companies that are not using pesticides. I love going to farmers’ markets during the spring, summer and fall and when I am shopping in the grocery store I am willing to pay a bit more for organic food.
If you have decided not to buy organic here is a list of foods that have found to be the most and least contaminated.
Most Contaminated
Apples
Bell Peppers
Celery
Cherries
Grapes
Lettuce
Nectarines
Peaches
Pears
Potatoes
Spinach
Strawberries
Least Contaminated
Asparagus
Avocados
Bananas
Broccoli
Cabbage
Corn
Kiwis
Mangos
Onions
Papayas
Peas
Pineapples