A mother’s love is the fuel that enables a normal human being to do the impossible.
Tips For Cooking Grass-Fed Beef
Many of us are eating grass-fed beef as a healthier choice. Grass-fed beef is a leaner choice and has a more favorable ration of omega fatty acids.
Preserving moisture and enhancing the flavor are easy to do. For tender steaks, marinate 4 to 6 hours before cooking. For juicy burgers, add chopped onions or other vegetables to the mix.
Turn down the heat to avoid overcooking. Forget well done. For steaks, stick with medium or medium-rare.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
Cinco de Mayo (the fifth of May) has become a lively and fun commemoration of Mexican culture. The history behind Cinco de Mayo commemorates the Mexican army’s 1862 victory over France at the battle of Puebla during the Franco-Mexican war (1861-1867). Cinco de Mayo is a relatively minor holiday in Mexico. In the United States Cinco de Mayo has evolved into a celebration of Mexican culture and heritage, particularly in areas with large Mexican-American populations. Cinco de Mayo traditions include parades, mariachi music performances and street festivals in cities and towns across Mexico and the United States.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
This afternoon I was down in the west village and stopped into Citarella Gourmet Market on 6th Avenue. The place was packed to the gefilte fish with midday shoppers who seemed to be mostly shopping for tomorrow evening’s Passover dinner. I was surprised to see that they were selling prepared Seder Plates complete with hard-boiled egg, lamb shank bone, haroseth, horseradish, parsley, and watercress. Just goes to show that I learn a lot when I leave my apartment and go on little adventures in the city.
Everything From Apple Sauce To Tzimmes!
For a Sensational Seder you’ll want to have these traditional Passover dishes on hand.
Coconut Macaroons (You’ll Go Coco-Loco For Coconut Macaroons!)
Haroseth (For A Sweet Seder)
Matzo Ball Soup (Keep Your Eye On the Matzo Ball)
Potato Kugel (When Life Gives You Potatoes, Have Kugel)
Apple Sauce (Passover’s Special Sauce For Latkes & More)
Chopped Chicken Liver (What Am I? A Great Topper For Matzo!)
Kosher Passover Soups (A.K.A. Jewish Penicillin)
Karpas (That’s Parsley, For The Gentiles)
Matzo (You Gotsa Have Lotsa Matzo On Passover)
Root Vegetable Tzimmes (Get In Touch With Your Roots!)
Honey Glazed Carrots (Yummy)
Gefilte Fish (Just Like Your Grandmother Used To Make)
Kedem Concord Grape Juice (Tasty Enough For All Four Cups)
Raspberry Jelly Ring (If It’s Kosher, You Shoulda Put A Jelly Ring On It!)
Honey (Make A Nod To The Land Of Milk & Honey)
Beitzah (Don’t Forget The Eggs!)
Whole Kosher Brisket (Braise With Onions & Make Your Bubbe Proud)
Leg Of Lamb (Get A Leg Up On Seder Dinner)
Flourless Cake With Chocolate Glaze (Because 8 Days Without Cake Is A Long Time)
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
It’s finally the most perfect weather ever and it’s nice to see the fruit and vegetable vendors set up on the street corners. I say hello to this friendly vendor in the mornings when I’m on my way to the gym.
Baking Cookies And Listening To The Whitstein Brothers With My Kitchen Door Open. Heaven!
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
The Weather Is Perfect And, Hallelujah, The Creamery Is Open For The Season! Perfect Weather Equals Creamery Ice Cream. Well, Truth Be Told I’m Always Up For Ice Cream. Life Just Couldn’t Be Any Better!
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
Now That I Have These Beautiful Butcher Shop Steaks I Am About To Put Them On The Grill. Before I Grill Them, However, I Let Them Sit Out For 1 Hour On A Platter So That They Come To Room Temperature. I Drizzle Them With Olive Oil And Sprinkle With A Favorite All-Purpose Spice Mixture That I Created. These Are Thick Steaks So They’ll Cook On The Grill 7 To 10 Minutes Per Side.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
I’ve gotten spoiled and typically don’t care for the grocery store meats. They tend to be bland and tough so most Saturdays I take a trip to the butcher shop. I’ve been reading Bill Buford’s book, Heat, and when the butcher asked me what meats I wanted I thought to myself, “Hmmmm…I think I’ll eat like a Tuscan,” and then blurted out, “I’ll have those two large delicious looking T-Bones!” Life is so much better with a good butcher nearby.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
