Piece-O-Cake

This is what I am traveling 3500 miles to eat. Well, not this precisely, but something in this food group (cake is a food group, isn’t it?).

I’m headed ‘over the pond’ (as in crossing the Atlantic) to visit my mother and Chef Cathy. If the pastry chef is no longer here, I suppose I'll have to go to the pastry chef!

There is a very special occasion coming up. A double birthday. One year (and discretion prevents me from stating dates), my mother gave herself the birthday present of a daughter. In other words, Cathy and Marj have the same birthday and it’s for this major family holiday that I am bound for Britain and Birthday Cake.

So… a brief 'cheerio' to New Kitchen Primer! I’ll be back in March- with time enough to start writing about what is going to be seasonal in Spring (which can’t get here soon enough).

Edamame: Snack for a Samurai

This is another one of those snacks that is unbelievably good and good for you. If you are too busy being a Samurai to pay any attention to health benefits, you don’t need to know that these fuzzy fresh soybeans are full of protein, fiber, calcium and vitamins A, C plus Iron.

If you are a Samurai, you already know that this traditional Japanese snack is often served with chilled beer or iced barley tea and that you can buy them on branches late spring through summer at your local market (if you happen to be in Japan).

Not an ancient Japanese warrior? (Neither am I, but I love Zatoichi movies… he’s the blind swordsman that always gets the best of the bad guys) You can still enjoy these beans. On occasion you can find Edamame (pronounced ed-ah-MAH-may) fresh, but most likely you will find them in the freezer section of your supermarket. Preparation is very straightforward. There will be instructions on the bag for blanching (quick cooking in boiling water on the stove) or using the microwave. I prefer blanching. Blanching delivers a bright green pod that is very appealing. That said; if you don’t like to deal with boiling water, by all means, use the microwave. There is no reason to miss out on this treat.

Here’s how to blanch: Put a large pot of water on the stove and bring it to a boil- leave some room for the beans. When the water is boiling, add the bag of soybean pods. Give it a quick stir and cook for about 4-5 minutes. With a slotted spoon or spider (see Dec 10, 2009 entry) take a pod out and let it cool slightly. When it is cool enough to touch, suck the bean out of the pod. You do not want to eat the pod, only the bean. There will be more than one in the pod. You want it to be cooked, but not mushy. Is it just right? Drain. Do this by scooping all of the bean pods into a colander or strainer that you have set in a bowl near your pot. That, or drain using a colander inside the sink.

Toss in a bowl with kosher salt, and find yourself a Zatoichi movie!

Colonel Mustard - In the Kitchen: Dijon

If you are clueless about Dijon Mustard, read on! Dijon, France, has been recognized for this mustard since the 13th Century (I don’t know about you, but don't you think a little bit of history always spices things up?). Wikipedia notes that The Duke of Burgundy and his guests consumed 70 gallons at one sitting in 1336. That must have been a very large jar!

For your introduction to Dijon, I suggest that you buy a smaller jar to get started with. When stored in the refrigerator Dijon will last for a long time, but the lovely spiciness will diminish. There is no end of usefulness for this medieval recipe. Try one teaspoonful to spark up a simple vinaigrette or up your game with a basic tuna salad or cheese sandwich. Try brushing chicken cutlets with Dijon before grilling.

In the kitchen and wanting some extra flavor? Mystery solved!

I Heart Chocolate

It’s Valentine’s Day (well, nearly), and should your sweetheart present you with some chocolate (or should you have a sweetheart that is looking forward to a token from you), I thought I would let you know that this lovely traditional indulgence is not without health benefits! Isn’t life wonderful?

Now, it’s true that anything heavy in calories is best consumed in moderation. But, if you are going to treat your sweetie (and your sweetie knows how to share - a good character trait for any Valentine), here’s something you might like to know:

The darker the chocolate, the greater percentage of cocoa particles: which are rich in antioxidants. Dark chocolate is also high in flavonoids, which are thought to prevent fat-like substances in the blood stream from oxidizing and clogging arteries. In a way, dark chocolate acts like a low-dose aspirin and promotes healthy blood flow.

So, if you haven’t yet shopped for your Valentine, consider a small box of the best dark chocolate you can get your hands on. After all, good things come in small packages and chances are you'll be enjoying these too!

Tea Notes: Peppermint

Few things are as satisfying and as easy to make as a cup of tea. Sure, there’s always the option of a nice pot and all the paraphernalia (where everything has to be just so), but simply putting a tea bag in a large cup and pouring hot water over a tidy little packet of leaves works too. I thought I would introduce you to Mint tea, which is an herbal tea, also known as a tisane.

Herbal teas have long been acknowledged to have beneficial properties. The mint family of teas has been used since the Middle Ages (and probably even before that) for helping to relieve stomachache and chest pains. Mint aids digestion and because of its inherent menthol properties is refreshing even without the knowledge of its many health benefits.

There are many types of mint tea and your local grocery store may have a couple of choices. You might even find a box of assorted tea bags, where you can get acquainted with a variety of teas, mint and otherwise.

In the summer, I’ll be making mint tea with fresh leaves from the garden. But not today… I’ll happily settle for the tidy little bag and some warmth indoors.

PS Remove tea bag after 3-5 minutes. Any longer, and the flavor may become harsh.

Toast-y!

I don’t know where you are and what the weather is like out of your window, but Brooklyn is very very snowy and the perfect sort of weather for French Toast. Chances are this is something your mother made for you once upon a time, but self-sufficiency has it’s rewards, which means that you can make this for yourself and even postpone doing the dishes (if no one is looking, and don't tell Sylvia I said so)! This makes one generous serving and is one of those recipes that are easily expanded and inexact. So… no worries! Here’s how…

Ingredients:
2 slices of bread (stale is best!)
1 egg
1/3 cup of milk
scant 1/2 teaspoon of sugar
a pinch of salt
a grating of nutmeg and or a small shake of cinnamon powder (both optional)
a small pat of butter to get your pan going

Equipment:
Shallow dish – either a pie plate or something like a pie plate
Fry pan (non stick if you have it)
Mitt or cool handle

Let’s cook!

• In the shallow dish, mix egg, milk, sugar, salt and spices (if you are using them)
• Soak bread slices in the egg/milk mixture
• Heat butter in pan and when melted, place soaked bread slices in pan over medium heat.
• Cook each side until lightly browned and serve with Maple Syrup or jam

Toasty.

Know your ingredients: Cinnamon, let me in!

Cinnamon comes from the bark of cinnamon trees (which makes sense to me) and I’m sure you’ve experienced it in cookies, cereal or on top of an occasional cappuccino.

Cinnamon powder is made from ground bark and is frequently used in baking. Cinnamon sticks can be used in mulled (warmed and sweetened) cider or tea. Indian sauces often use cinnamon as a thickener as well as a flavor.

Ground spices last a few months while whole ones, stored properly, will last for a year. Store both away from strong light and moisture.

Next time you make pancakes or French toast, let a little cinnamon in to spice things up!

Aw Nuts! (Or seeds): Pumpkin Chorus

Pumpkin seeds, or Pepitas, make a terrific and nearly instant snack. Actually, a totally instant snack if you want to eat them right from the bag, but toasting pumpkin seeds brings out more flavor and makes for a real treat.

Find the heaviest high-sided fry pan you have (cast iron is great, but grab whatever you have… fry pan or otherwise) and place it on the stove over medium heat. Add a handful of pepitas (it’s best if there is just a single layer covering the bottom of your pan) and employ your mitt. As the seeds are heating up, grab the handle of your pan and gently shake over the burner. Watch and listen. Apart from the fun of eating these healthy, vitamin filled seeds, there is real drama happening on the stove. As the seeds heat up, they will get round & puffy, change color and make chorus of little popping noises as they do so. When they are mostly puffed and popped, remove from heat. Don’t let them burn.

Transfer to a bowl and mix with the slightest bit of olive oil and a sprinkling of the coarsest salt you possess. This is a snack presentable and delicious enough to divert any dinner guests while you are getting the rest of the meal together. No guests? These seeds seem to disappear all by themselves!

Take it to the Mat

These are flexible cutting mats and probably one of the most used pieces of kitchen gear after my knife (who likes these boards too).

Here’s the deal: Color-coding helps you to remember which mat is used for sweet stuff, which for savory (foods like onions and garlic-savory is the opposite of sweet), which for poultry (i.e. chicken and other birds) and maybe even one for fish. If your mats are not marked for these things out of the box, you can designate which color goes with which. A chart on the side of your fridge is something you can make to keep track.

Why is this important? Nothing is worse than a piece of fruit that unexpectedly has a hint of onion flavor. Raw chicken is tricky stuff and you want to insure that anything having had contact with it is thoroughly cleaned afterwards. Dedicating a board to chicken is good kitchen hygiene.

What is super useful? These boards take up very little space when stored, are easy to clean AND you can have several in use at once as you prepare more than one ingredient. Onions go in before carrots? Use a separate board. Because they are so light and flexible, your ingredients can be easily transported to the pot or anywhere else for that matter. A simple bend of the mat and your ingredients are directed to the pan like kids on a water-slide.

One less kitchen dilemma to wrestle with!