Tips/Tricks

If there’s a recipe for success, it starts with selecting the perfect ingredients!

Sweet Potatoes

November 12, 2016

Sweet Potatoes

Sweet Potatoes have a distinctive sugary and spicy flavor, which makes them an excellent addition to many savory dishes. There are two types of this highly nutritious tuber. One has cream-colored flesh and the other has an orange flesh. The orange flesh variety has a higher nutritional content because it is richer in the antioxidant beta-carotene. Both types are a good source of potassium, and contain plenty of nutritional fiber, vitamin C and carbohydrate.

When buying sweet potatoes, choose small or medium-size specimens, as the larger ones tend to be rather fibrous. They should be firm and evenly shaped. Avoid any that seem withered, have damp patches or are sprouting. They will keep for about 8 days if stored in a cool place.

Sweet potatoes can be cooked in any of the ways you would cook ordinary potatoes – roasted, boiled, mashed or baked. They also make delicious fries. If baking, scrub the potatoes well and cook exactly as you would ordinary potatoes. To boil, either cook in their skins and remove them after cooking, or peel and place in acidulated water. This prevents them from turning brown.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Lattice Crust 101

November 8, 2016

Lattice Crust 101

Creating a lattice crust isn’t as difficult as it looks. Follow these easy steps and you’ll have a pretty and traditional looking pie.

Using a pastry cutter or knife, cut pie crust into 1 inch strips. Trim off the ends.

Lay on top of the filling, leaving a 1 inch space between each piece. Overlap each piece to form a lattice.

Secure the edges by pressing down onto crust with a fork. Trim off any excess dough.

www.tinynewyorkkitchen.com

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Cranberries

November 3, 2016

Cranberries

These tart, bright ruby-red berries grow wild on evergreen shrubs in peaty marshland all over northern Europe and North America. They are closely related to blueberries and bilberries, but are much more sour and are always served cooked. They are closely related to cowberries and lingonberries.

Cranberries are sometimes known as bouceberries since they were traditionally tested for firmness by being bounced seven times. Any berries that failed the bounce test were too squashy and were, therefore, discarded. Because of their waxy skins, cranberries keep for much longer than other berries, which helps to explain their popularity.

Cranberries contain useful amounts of vitamins C and D, potassium and iron. They used to be considered to be good protection against scurvy, and they are known to contain a natural antibiotic. Cranberry juice has long been recommended as a natural remedy for cystitis, kidney, bladder and urinary tract infections.

Look for plump, firm, bright, red berries and check the base of the carton in case of squashed or shriveled berries. Fresh cranberries will keep in the refrigerator for four weeks, or freeze them in plastic bags.

Cranberries can be used in both sweet and savory dishes or can be juiced and served as a drink. Their most famous incarnation is as cranberry sauce. The berries are high in pectin, so they make excellent jams and jellies. They also combine well with orange and apple, and can be mixed with blackberries and raspberries for an autumn version of summer pudding. Cranberry sorbet is a delicious treat. When cooking them for a sweet dish, do not add the sugar until the skins have popped or they will become tough.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Saffron

October 29, 2016

Saffron

Highly prized as a dye, medication and culinary spice since Greek and Roman times, saffron is the stigma of a type of crocus, Crocus sativus, which was once grown all over Europe, including in England. It has a distinctive and lasting aroma, and a pleasant pungency if used sparingly. Because of its striking color, as well as its distinctive flavor, saffron is frequently added to celebration dishes; for example, pilaus from India, Spanish paella and Italian risotto Milanese. Bouillabaisse, the famous French fish and shellfish soup-stew, is flavored with saffron. The spice is also widely used in sweet recipes, including milky rice and sweet custard-like desserts. Baked goods flavored with saffron include breads and cakes.

Saffron threads can be infused (steeped) in a little warm water or milk until the color of the liquid is even. Add the liquid and the threads to the dish, usually towards the end of the cooking process. Saffron powder can be added to food without soaking, but not to hot oil.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

The Best Apples For Apple Pie

October 26, 2016

The Best Apples For Apple Pie

It’s apple pie season and it’s important to choose the best apples for apple pie. Choosing the right apples for baking can be a daunting task. I mean, seriously, there are over 7,5000 apple varieties. When it comes to pie not all apples are created equal. Choose a mix of firm & tart and firm & sweet varieties. Doing this adds diversity and depth of flavor, while holding their shape during the cooking process. No one wants a mushy pie.

Braeburn: A Firm & Sweet/Tart Variety Originating from New Zealand, Braeburn has a skin that’s muted red with golden-yellow undertones and tinges of faint green. It produces a firm, crisp bite and offers a pleasing balance between sweet and tart. Firm to the touch and great for baking as well as eating raw. Excellent when paired with Honeycrisp. Can be found in most supermarkets.

Granny Smith: A Firm & Tart Variety Classic green apple is firm, slightly sour, and perfect for pie making. It’s available everywhere.

Esopus Spitzenburg: A Firm & Tart Variety This is an heirloom variety that has flavors bright enough to make an excellent snack or pressed into cider. You’ll find this variety at farmers’ markets and makes a delicious pie filling.

Northern Spy: A Firm & Tart Variety Northern spy is thought to be the best apple variety for pies. Difficult to find at supermarkets, but many farmers’ markets have them.

Idared: A Firm & Tart Variety This tart and spicy apple is bright red in color when fully ripe. Not so easy to find in supermarkets, but popular at pick-your-own orchards and farmers’ markets.

Pink Pearl: A Firm & Tart Variety This variety is delicious and you’ll want to seek this variety out. Difficult to find, but can be found at some pick-your-own orchards. Search online in your area for a place to Pink Pearl.

Ginger Gold: A Firm & Sweet Variety Ginger Gold is a baker’s champion. This delicately sweet and crisp variety works well in pies, muffins, and cakes. Can be found in most supermarkets during autumn.

Golden Delicious: A Firm & Sweet Variety This is a mild tasting variety and is best when paired with heftier flavors. Very popular in the U.S. and can be found in any supermarket.

Honeycrisp: A Firm & Sweet Variety This is a crisp and predominately sweet variety. Very popular in the U.S. and can be found in most supermarkets. Great when paired with Braeburn for pie making.

Jazz: A Firm & Sweet Variety Great for eating raw as well as pie making. From New Zealand and can be found in most supermarkets.

Jonagold: A Firm & Sweet Variety A cross between Jonathan and Golden Delicious varieties. Sweet and tart flavor and can be used on its own. Can be found in both supermarkets and farmers’ markets.

Pink Lady: A Firm & Sweet Variety The perfect combination of sweet and sour. Pink Lady is excellent for baking as well as eating raw. Can be found in supermarkets and farmers’ markets.

A Word About McIntosh Apples: Mcintosh variety is a popular choice for many bakers, but I don’t recommend them on their own if you’re using them for pies. They just don’t hold up well to heat and tend to cook down into a sauce before the pie crust is done cooking. If you love the flavor of McIntosh apples and just have to use them in pies then combine them with a much firmer variety like Pink Lady, Jonagold, Honeycrisp, or Northern Spy.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Parmesan Cheese Rinds

October 24, 2016

Parmesan Cheese Rinds

I tend to use a lot of good quality Parmesan cheese that I grate myself all the way down to the rind. I used to just toss the rinds until one day a chef friend told me all of the ways to use them. I think of them as the bay leaves of the cheese world. Add them when you’re cooking a dish and make sure to remove them at the end of cooking. Seriously, you’ll discover a while new world of flavor.

Throw into sauces, stews, and soups. Adding a Parmesan rind to sauces, stews, and soups will definitely add a nice rich flavor. Add to Italian dishes (both red and white pasta sauces).

Put them in a jar and pour olive oil over them. This makes Parmesan infused olive oil. You could add garlic cloves as well. This is excellent for dipping bread.

Grill them if your rinds are pure cheese with no waxy coating. They’ll become soft and chewy that is delicious on crusty bread.

Make Parmesan broth for cooking with. It’s so easy. Just add a few rinds with some herbs to a pot of water. Simmer for a couple of hours and after the broth has reduced some strain it and use to cook with.

Use them when you’re cooking vegetables.

Put a rind in the pot when you’re cooking rice or risotto.

The great news is that Parmesan rinds freeze well. You don’t need to use them right away and keep for a few months in the refrigerator. They keep for years in the freezer, however. If you don’t have any rinds on hand you may also purchase them from high-end grocers and cheese shops, where they’re super inexpensive.

www.tinynewyorkkitchen.com

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

The Secret Ingredient For Ridiculously Crispy Chicken

October 20, 2016

The Secret Ingredient For Ridiculously Crispy Chicken

For years I experimented with ways to make chicken extra crispy until one day a chef friend and I were discussing this issue. He told me that the trick is to use baking powder on “skin-on” poultry. I was a bit surprised and put it to the test myself. Holy smokes it does work!

Apparently, baking powder raises the skin’s pH levels, which will allow proteins to break down, giving you a crispier and more evenly browned outcome. Combining with poultry’s natural juices, it forms carbon dioxide gas that creates a layer of small bubbles. These bubbles will increase the skin’s surface area, which allows it to develop a crunchy texture once cooked.

It’s so simple. All you need to do is mix together 1 part baking powder to 3 parts kosher salt (for example 1 tablespoon baking powder & 3 tablespoons kosher salt – of course it all depends on what size poultry you’re cooking). Evenly sprinkle over the skin’s surface and then place in the refrigerator, uncovered, between 12 to 24 hours. Without rinsing cook it any way you want to (roast, grill, fry). It’s really that easy. You just need a bit of planning, but it’s worth it.

You can use it on chicken, turkey, duck, game hens, or goose. Thanksgiving is coming up so you may want to give it a try on your Thanksgiving turkey.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Red Split Lentils

October 15, 2016

Red Split Lentils

The lentil is one of our oldest foods and a staple in many countries around the world. It originated in Asia and North Africa, and continues to be cultivated in those regions, as well as in France and Italy. Lentils are hard even when fresh, so they are always sold dried.

Lentils are a good source of complex carbohydrates and plant protein. They also contain a range of vitamins and essential minerals, including iron, selenium, folate, manganese, zinc, phosphorus and some B vitamins.

Orange-colored red split lentils, sometimes known as Egyptian lentils, are the most familiar variety. They cook relatively quickly, in just 20 to 30 minutes, eventually disintegrating into a wonderful thick, rich purée. They are ideal for thickening soups and casseroles. When cooked with spices, garlic, and onions they make a hot and delicious dhal, a richly flavored purée served as an accompaniment to meat or vegetable curries. In the Middle East, red or yellow lentils are cooked and mixed with spices and vegetables to form balls known as kofte, which are then fried.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Cooking Pasta

October 13, 2016

Cooking Pasta

There is no salt in pasta dough, so make sure to put enough salt in the cooking water. Use plenty of water, which should be about 4 quarts per 1 pound of pasta. Because salt actually slows down the rate at which water comes to a boil, add salt after the water is boiling. Use a heaping teaspoon for every quart of water. If you don’t think that you have enough salt in the water, then taste it, and you should be able to detect the salt.

I like to serve pasta from a warmed serving bowl. Place the bowl in the sink and set the colander inside of the bowl. Drain the pasta, letting the water drain into the bowl. Lift up the pasta in the colander, give it a good shake to drain further, and then pour the pasta into the still warm cooking pot. Make sure to NEVER rinse the pasta. This is a big no no. Then add the sauce to the pasta, in the cooking pot, and combine. Pour out the water from the serving bowl. I always reserve a cup or two of the pasta water in case I want to thin out the sauce a bit. Dry the bowl and transfer the pasta to the warm bowl and serve. It’s that easy.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Japanese Zanmai Knives

October 6, 2016

Japanese Zanmai Knives Are Some Of My Favorite Knives. It’s always a fabulous day when I get a new knife, but of course I always cut myself straight away. It’s like christening the new knife I suppose, which is why I keep a stack of bandages on the windowsill above the kitchen sink.

I tend to think that the Japanese made knives are far superior to the German made knives. Beyond the essentials, build your collection of knives based on the kind of cooking you like to do. If you roast meat a lot, then a carving knife may be more necessary than a thin-bladed vegetable cleaver.

Start With: 8 Inch Chef’s Knife, 3 1/2 Inch Paring Knife, 9 Inch Serrated Bread Knife

Add: 10 Inch Chef’s Knife, 5 1/2 Inch Santoku Knife (Ceramic Or Metal), Kitchen Shears

Nice To Have: Boning Knife, 9 Inch Carving Knife, Thin Bladed Vegetable Cleaver, Serrated Tomato Knife, 4 Inch Paring Knife.

I often give knives, to people who love to cook, as gifts. Cooking is so much more joyous when you’re doing it with a fabulously sharp knife.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

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