Whisk-y Business

FYI, this is a whisk (well, two of them and a bowl. The later of which is usually employed at the same time).

If this blog is truly dedicated to the basics, then this is something you should know about. On top of the list of essential kitchen tools, the whisk keeps company with a good knife and a spoon. Craig Claiborne, (who is famous for educating Americans in all things kitchen) touts a medium wire whisk second only to a cast iron pan when he writes of “The Most Basic Equipment for a Small BASIC Kitchen”.

New Kitchen Primer was inspired by Craig Claiborne’s Kitchen Primer, which is a small volume that was originally published in 1996 by Portland House. I got my copy used via EBay, and it’s really brand new (didn’t cost much either). If you can get your hands on this compact volume, I highly recommend it. Trends in cooking change as much as hemlines (or if that analogy doesn’t work for you ….as much as cell phone technology), so his recipes may seem a little heavy in the cream and butter department. That said, the list of kitchen essentials and the advice on use of equipment is great. Nice little illustrations too.

But back to whisks. I’ll risk being a bore and remind you, once again, to buy the best you can afford at a proper kitchen supply. A cheap whisk doesn’t work very well and will not last. A quality whisk will last forever and will always be a pleasure to use. Just think about how amazing you will feel as you use your beautiful new kitchen tool to ‘whisk up’ a lovely salad dressing or some eggs or even some whipped cream… and that’s just the beginning.

Also FYI, when you are ‘whisking something up’, do yourself a favor and use a much larger bowl or vessel than you think you need. This will equate to more freedom of movement (sometimes you really want to get some momentum going) and most certainly less mess.

You're ready for wisk-y business!

Living with Zest

It is possible to live without zest. Why one would want to is another matter entirely. Unlike the profound variety, as in joie de vivre (joy of life) zest, citrus zest is not dependent on mood. It’s simply dependent on a handy little tool aptly named a ‘zester’. Scrape its row of tiny blades along the rind of an orange, lime or lemon and voila! You have zest! This is so easy that it might even make you feel zesty in a more life altering way.

Bakers often use zest in cakes or other delights (maybe there is a direct relation after all), but for a beginning zest maker, here’s a recipe from Food and Wine that uses lemon zest in a salad dressing. (For all you non-cook cooks, this simple dressing might liven up your salad repertoire.)

Tools

• Measuring spoons
• A zester (review kitchen-purchasing advice and go to a real cook shop. This will be your zester for life)
• A sharp knife or something else that chops
• A whisk (if you don’t have one… same advise goes. Buy the best you can afford.)
• A small bowl

Ingredients

• 1 Tablespoon plus 2 teaspoons of lemon juice
• 1 teaspoon of finely chopped lemon zest
• 1 Tablespoon of honey
• 1/2 teaspoon of chopped Thyme

• 1/4 cup of extra-virgin olive oil
• Your best salt and some freshly ground pepper to taste

Method

• In a small bowl, whisk together the juice, zest, thyme and honey.
• Whisk in olive oil and season with salt and pepper.

Find some salad greens and you are living with zest!!!

PS There are plenty of links in this one for review. This is the 141st blog entry...Can you believe it?!

Radishes and Celebrity

The Greeks described the radish by naming it Raphanus, which means “quickly appearing”(they grow really fast). The common name, “Radish” is derived from a Latin word that means ‘root’. These lovely crunchy root vegetables have been around for a long time.

The Greeks and Romans weren’t the only civilizations keen on the radish. They turn up (actually they are relatives of the turnip… pun intended!) all over Asia and Europe. There are all sorts of radishes and varieties for every season. You’ll find the little red ones now, at the Farmer’s Market, and if you happen to be in Mexico in winter, they make a grand appearance then too. On December 23 in Oaxaca, large red radishes are turned into sculptures for the ‘Night of the Radishes’ festival.

Who could have guessed at such celebrity?

If you are just a common, garden variety radish eater, look for smooth skinned, firm radishes that still have their tops (which are also edible) attached. Radishes like those in today’s photo are best when they’re small. Wash and eat them raw and if you want to celebrate just a little, dress them up with a simple dip.

Gowanus Botanical Garden Report: A Tomato!!

Well, this is it, possibly the world’s smallest tomato farm. What you see is the season’s entire tomato production. Honestly? I’m surprised that we got this far. Historically the squirrels get first pick and one determined garden beast would have annihilated the entire crop. Maybe next year I will hazard a larger, more productive plant!

Did I mention that tomatoes are actually a fruit? We like to think of them as vegetables because of their low sugar content and their high amount of glutamic acid and sulfur aromas, chacteristics that are more common in savory foods (pardon the food geek moment).

So apart from taste, what’s so great about a tomato? It’s very rich in vitamin C and delivers a big dose of the antioxidant carotenoid lycopene, which is thought to fight cancers.

I’ve written about tomatoes before, so if you are feeling like a review, here are the links:

Hercules and Hydroponics
Quick! Before it’s Winter!

What follows is a non-cook cooking recipe and my favorite summer salad. It’s called Caprese and is always wonderful.

Caprese Salad

• Alternate slices of fresh tomato and fresh mozzarella on a plate
• Drizzle (control yourself!) with Extra Virgin Olive Oil and Balsamic Vinegar (or skip the vinegar)
• Season with freshly ground pepper, a dash of your best salt and fresh Basil Leaves

Bon Appitto!

The Noble Carrot

Why noble? Well, in spite of the fact that they are always around and rarely made to feel special, you never hear a carrot complain. Such is the lot of one who is always on the scene, there when you need them, and easy to keep in the recesses of your refrigerator.

One of the main players in any culinary life, carrots are good for cooking and equally good for eating as-is. They can be a regular addition to your non-cook cooking repertoire.

Wash (a little scrub with a brush may help) or peel, and you have something to eat… very basic and very good. Add a little peanut butter and your carrot is almost a meal. We can postpone the many ways to cook carrots until the weather cools down (it’s very hot here in Brooklyn). In the mean time, you can either prepare them as you need them or prepare them a few at a time so that, like a loyal and devoted pal, you have someone waiting for you unconditionally. Store pre-prepared carrots in the fridge in some sort of closed container.

Carrot shopping? Look for firm brightly colored carrots that are not sprouting. Raw carrots are an excellent source of vitamin A, potassium and fiber. They may not make your hair curly (didn’t your mother always tell you that?), but they are good for your eyesight (she wasn’t kidding with that one).


Just as a footnote, the bags of ‘baby carrots’ that are always at the supermarket, are actually big carrots really really whittled down. The sometimes-white looking surface just means that they are a tiny bit dried out… but still edible, so don’t make this an excuse not to ‘eat your carrots’!

Raspberries and Entanglement

So get this! Raspberries inspired Velcro! Now there’s a ‘learn something new everyday’ moment! I wanted to encourage you to eat more berries and felt that I might get boring and end up doing a repeat of the last entry. You know, the one that heralded the virtues of blueberries.

Actually, raspberries are way more fragile than blueberries. Again, look for firm (and in this case glossy) fruit that is loosely packed (to discourage mold, which you should be on the look-out for) and eat ASAP!!!! (That’s As Soon As Possible) These guys are very tender. Cathy (the pastry chef sister) tells me that if you eat them little cell by little cell, you will experience small bursts of flavor on your happy tongue.

Cherie contradicts me by saying that thistles, not raspberries, inspired Velcro!

Controversy is always energizing. Harold McGee writes that Caneberries (the berry family that Raspberries belong to) are composite fruits, meaning that they consist of many many small entities that are held together by an ‘entanglement’ (now there’s a word that you might have fun with) of hairs…. hence the Velcro inspiration.

But you know what? Thistles or Raspberries being the source of inspiration or not, these amazinging beautiful and flavorful berries are worth eating. They are good for you (one of the biggest deliverers of anti-oxidants) and a delight to eat. AND they are currently in season. We had them last night with vanilla ice cream. Dessert couldn’t have been simpler or better!

Blueberries

I’m skipping a clever title for this straightforward food. No cooking necessary. Store in the refrigerator. Lightly wash just before eating. Look for firm, unwrinkled berries with no sign of mold (if you are buying them in clear box look at the underside). Eat them straight up, on cereal or throw some in a fruit salad or pancake batter.

Don’t even pay attention to the fact that you are consuming a terrific source of vitamin C and potassium. Fiber too. (Bonus points for those who care)

Brooklyn is currently experiencing a heat wave. This is the best possible time to non-cook. I think I’ll start with a handful of berries. The models for this picture are already history!

If you want to know more, here's the Wiki link to Blueberries

Don’t Cook!

Get food. Eat it! If that’s the sort of cook (or non-cook) you are, this is your season. Find a farmer’s market or grocery store that has rapid turnover and carries fresh produce. Some fruit, cheese, tomatoes, salad greens, a good loaf of whole grain bread and you are good to go. Willing to boil or scramble an egg? The world is an even bigger place!

Seriously, there is plenty to eat that doesn’t require any more preparation than a shower (for the food…I’m assuming that you don’t need this prompt) and a bit of familiarity. Feeling adventurous? Maybe you don’t even need to be on a first name basis. If that sounds a little scary, some time browsing the cookbook section of your favorite bookstore might even convince you to purchase a guide to help get started. Don’t feel like doing that? Try the Internet!

This is the season for fruit, greens and all sorts of edible stuff that can be enjoyed without cooking. If you are at the farmer’s market, ask the farmer how to choose. Basic principles generally apply. Look for fruit or veg that’s not blemished or funky looking. Soft can be good, but not so soft that you can’t get what ever you are purchasing home in one piece.

Imagine yourself living in Paris or some other fantasy of a place where local markets abound. Buy just what you can eat in a day or two (or three). Buying fresh food as often as you can will insure that it’s fresh and flavorful. If you are lucky enough to have a farmer’s market in your life, spend a little extra time and money and reap the rewards. Supporting local food production means that your food hasn’t used a passport to get to your plate. Locally sourced food can stay in the ground or on the tree longer and this is where the flavor part comes in.

A small gesture of faith (in your abilities and self-sufficiency), and the rewards are soon to follow. Your wallet will be fatter, it’s possible that your waistline will be smaller (no processed food at the farmer’s market) and you most certainly will feel the better for all of it!

Swiss, not French! Swiss Chard

Swiss Chard may not have anything to do with Switzerland. In a moment worthy of French Philosopher Foucault, it’s more about what it isn’t. It isn’t a French 19th Century spinach seed variety and needed to be named something other than 'French'! So? Swiss Chard it is! (To be honest? It’s pretty close to spinach. Those 19th Century French were, perhaps, a little sensitive regarding these matters.)

Tres (that’s French) full of nutrients, eating this not-to-be-confused-with-French-Spinach leafy vegetable will reward you with vitamins C, A and B6, potassium and magnesium, iron and even calcium.

Young chard can be used is salads and needs to be used quickly! The more mature chard (later in the season) needs to be cooked and will loose it’s bitterness in the process.

Chard can be steamed (check ‘Steamed’ entry), braised (I need to do an entry for you about that) or sautéed (ditto re braised).

To get you started, here’s a link from Epicurious.

Subversive Kale Chips

This is one of those ‘who knew’ recipes. These chips are good! I like to think of them as subversive junk food. The best part? They are very simple to make.

• Preheat your oven to 250 degrees

Find:

• Two large baking sheets
• A tea towel or paper towels
  
• A large bowl (for tossing the kale leaves in)
• An oven mitt (or two)
• A timer

Prepare:

• Wash and dry (this is where you use the tea towel) about 12 kale leaves (curly or Tuscan)
• Cut out the tough stem that runs down the center of each leaf
• Place the leaves in a large bowl and drizzle a generous tablespoon of olive oil
  
• Toss
• As you place the leaves in a single layer on the baking sheets, use your fingers or a brush to more evenly distribute the oil on the leaves.
• Sprinkle with salt and pepper (my friend, Cherie, suggested chopped garlic as well. Sounds good to me!)
• Set your timer and bake for about 30 to 40 minutes. You’ll know when they are done. The leaves will be stiff and crispy on the baking sheet. The oven is not super hot, so you can carefully check-up on your chips (use your mitt if you want to move the pan).

Done! These were a big hit yesterday with two sets of friends and Pip! Who knew?