Slow Cooking
If you have an old family recipe that you would like to make in the slow cooker, just follow these easy steps.
Cut the liquid required by a third to a half.
Brown meat first for extra color and flavor.
Add vegetables like onions, carrots, and squash at the beginning. Quicker cooking vegetables should be added later.
For a recipe that usually takes around an hour, cook for 4 hours on high or 8 hours on low.
No peeking! Because slow cookers can take awhile to reach optimum heat, it is important to keep them covered throughout the entire cooking period. Every time you lift the lid to check on progress, the cooker loses heat and it can take some time for it to get back up to the correct temperature.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Making a perfect fall dinner. Pork chops and potatoes under sauerkraut.
It’s a fried chicken kind of day today!
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Spatulas for children with bright designs by chefs, including David Chang and Stephanie Izard, benefit the “No Kid Hungry” meals campaign. There is also a basic knife, called My First Knife for children who are 9 and older, with a contour handle to encourage proper grip and serrated edge for easier cutting. “No Kid Hungry” Chef Series spatulas, $12.95; My First Knife, $39.95; with 30 percent of the price goes to benefit the No Kid Hungry campaign.
Williams-Sonoma Stores
www.williams-sonoma.com
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Tiny New York Kitchen Wishes You A Safe & Happy Halloween!
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Take a heavy knife to this chocolate pumpkin, not to carve a grin but to cut off pieces to eat! The hollow Jacques O’ Lantern, made by Jacques Torres, comes in two sizes and in dark or milk chocolate. Large is $30 and Small is $12.50. Sold in Jacques Torres stores only. To find a location go to www.mrchocolate.com
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Now that the weather has begun to get cooler it’s time for roasts. Standing rib roast is my all-time favorite minus the price tag.
So easy to make, too. Turn oven to roast at 350 degrees. Thyme and basil on top along with garlic and olive oil. Place uncovered in oven until it’s how you like to eat it. Remember to let it stand for a bit when removed from the oven as it will continue to cook while it’s resting.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Placing Pumpkins On My Stone Wall This Afternoon. I Love Connecticut At This Time Of Year.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
It’s chilly out so I placed the big salad I made on the back porch while I made a pasta dinner. When I went out to retrieve the salad I saw that all but a few scraps had been eaten. Some deer or raccoon must have thought they were invited for dinner tonight!
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
The New England weather has turned. This weekend I had to put away my beloved sandals and search out my colder weather boots. Yesterday it even snowed a bit and it’s not even Halloween! The creamery closes October 30th, which prompted me to get my last licks in this weekend.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
