In the old days, buttermilk was what was left in the butter churn. Nowadays, it’s manufactured with healthy bacteria much like yogurt. Buttermilk is made with very little fat or none at all. Either way, it adds a nice fresh tang and texture to baked goods. In the summer it’s nice to purée peaches with a little sugar, add buttermilk, and freeze in an ice cream maker to create a healthy low-fat homemade version of frozen yogurt. Buttermilk will keep for several weeks in the coldest part of your refrigerator.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
I needed ingredients for a dinner that I’m making for Friday evening and am fortunate enough to live near Grand Central Station, which is where the beautiful Grand Central Market is located. I don’t go there often enough, but when I do go I’m always happy to see what’s available. I never go, however, before 3pm as it’s typically packed with the lunch crowd and tourists before then.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
Black Garlic
Black Garlic has been around for quite awhile and is an ingredient that chefs have been using across the country. Think of it as “sweet meets savory.” Black garlic is made when heads of garlic are aged under very specialized conditions until the cloves turn black and have a sticky date-like texture. The taste is delicious and unique with a sweet and earthy umami flavor that intensifies nearly any dish you’re creating.
Garlic bulbs are kept for weeks at low temperatures in a humid environment. The enzymes that give fresh garlic its sharpness break down. These conditions also facilitate the Maillard reaction, the chemical process that produces wild new flavor compounds responsible for the deep taste of seared meat and fried onions.
Black garlic’s flavor is described as tasting like aged balsamic, prunes, licorice, molasses, caramel, and tamarind. Use the cloves as you would roasted garlic. Purée with olive oil for a dense and sweet flavor all its own that compliments steaks, chicken, fish and seafood. Smear the paste on crostini or incorporate it into dressings. Use in a braise to intensify the umami-rich flavor of spare ribs. Add to soups, risotto, noodle and rice dishes, and cheese dips. Black garlic also pairs well with blue cheese.
Black garlic also comes in a dehydrated powder that is considered an umami pixie dust. Just sprinkle a bit of it on anything that begs for depth and earthiness.
Most likely you won’t find black garlic at your local neighborhood market, but some Whole Foods will carry it. I’m lucky enough to get mine at Kalustyan’s in New York City. You can certainly get it online at Amazon or other specialty online food sources.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
As My Czech Grandmother Used To Say, “I Drink The Coffee Then I Do The Things.”
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
This morning I awoke to another day of spring snow. Hopefully, this will be the last day of snow this spring. Bring on spring I say!
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
I woke up early this morning to high winds and a snowstorm. My power is out and my Sunday morning is powered by my emergency generator. Good Morning & Happy Sunday!
I was at my apartment in the city throughout the week and came home to a mystery package handed to me by my doorman. I carried the box upstairs to my apartment and opened up this wonderful milk bottle bird house sent to me by angelic friends from Kansas. A couple of years ago they sent a cowboy boot bird house. Spring is finally here and it will be fun to find a place to hang both bird houses now that the landscaping is finished in the back of the property of my Connecticut house. Blessings to spring and blessings to the Baileys.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
French Toast Toppings
Ok, most of us love maple syrup on our pancakes and French toast, but sometimes it’s fun to change it up a bit. Here are some interesting alternatives that just may become your new favorites.
Apples & Thyme
Sauté 2 large Gala apples (cut into 1/2 inch thick pieces(, 1 tablespoon fresh thyme leaves and 1/4 teaspoon sugar in 2 tablespoons unsalted butter for 6 minutes until just tender.
Sweet & Spicy Bacon
Cook 1 pound bacon (cut into 1/2 inch pieces) in large-size skillet over a medium heat 10 minutes until nearly crisp. Using a slotted spoon transfer bacon to plate lined with paper towels. Wipe out skillet. Return bacon to skillet and cook 1 minute. Sprinkle with 1 tablespoon brown sugar and cook, tossing, until sugar melts. Drizzle with 2 tablespoons maple syrup and sprinkle with 1/8 teaspoon cayenne. Toss to coat.
Herbed Goat Cheese
In bowl combine 4 ounces goat cheese (at room temperature), 1 tablespoon chopped fresh tarragon and 1 tablespoon fresh parsley, 1 teaspoon lemon zest, and 1/4 teaspoon crushed red pepper flakes.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
This is the kind of stuff one sees walking home from the gym on April Fools Day.
Stalk Up On Asparagus
Described by the ancient physician Galen as “cleansing and healing,” asparagus is nutrient-dense, a good source of Vitamin C and high in Folic Acid. A temperate climate and rich soil ensure that asparagus tastes the best. Be sure to store asparagus upright in water to keep it fresh and firm.
Asparagus is rich in folic acid, which can help prevent mouth ulcers. It contains NO fat or cholesterol and is a perfect source of Vitamin C. Asparagus is high in asparagine, and amino acid that is helpful for removing salts from the body. This is great for people who suffer from high blood pressure or other heart-related issues. Asparagus is one of the best vegetable sources of riboflavin (Vitamin B2), which helps reduce the frequency of migraine headaches and how long they last in people who suffer from them.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
