Three Food Ideas Suitable for A Small Kitchen

Posted on November 1, 2011 by Nick

 

 

 

 

 

Not everyone has the luxury of a palatial kitchen full of stainless-steel appliances and enough counter space to land a cargo plane.

Many people still live in apartments and homes where the kitchen was an afterthought in the design, and the only counter space available is exactly that: a space where there’s a counter.

But just because there’s barely enough room to put your toaster doesn’t mean you can’t have quality meals that don’t involve a drive-thru or microwave.

In fact, as long as you’ve got an oven and some sort of direct heating device (stove top, plug-in griddle or wok), you can whip up a meal that will have you and any guest willing to brave your cramped conditions pleasantly taken aback.

1.) Good ‘Ol Pasta

One of the best ideas for a small kitchen is pasta.   Simple boil your water and add in the noodles.   Thaw some frozen sauce or use a jar (if you must).  Serve with some Romano cheese for some extra zap to the dish!

It really is that simple.

KITCHENWARE COUNT: 1-2 – Pot for water, pot for thawing sauce
UTENSIL COUNT: 1-2 – Spoon for stirring pasta

2.) Stracciatella Soup

Soups are only as difficult as you make them. All those ingredients and preparation for a crystal-clear consommé: leave to the pros.

For you, try a simpler soup, like an Italian Stracciatella.

For Stracciatella, all you need to do is bring four to six cups of chicken broth to a low boil.

While the liquid is coming to temperature, grab a bowl and crack in two or three whole eggs.

Mix the eggs in the bowl, adding about a third- to a half-cup of grated Parmesan cheese, a teaspoon of salt, and a quarter teaspoon of nutmeg.

When the liquid comes to a boil, use your whisk to stir it vigorously, until it gets a nice vortex, or whirlpool, going. Hold your bowl of egg mixture above the swirling broth, and slowly drizzle it in.

After about three minutes, your soup is done.

Garnish with more Parmesan, a little extra virgin olive oil, and some cracked pepper, and you’ll be amazed at what’s sitting in your bowl.

KITCHENWARE COUNT: 2   (Pot and mixing bowl)
UTENSIL COUNT: 2 (Whisk and measuring spoons)
STORAGE CONTAINER COUNT: 2-3 – This soup is tasty and freezes well.

3.) Red Beans and Rice

Outside of soaking a pound of kidney beans in a pot overnight (and finding the space to do so), red beans and rice is a home run in any small kitchen.

Drain the beans through a colander, rinse out the pot, and put it where you normally let dishes dry. While it’s drying, chop up some bell pepper, onions, and celery, along with garlic and your favorite sausage (optional).

Take that pot, sauté your veggies (and sausage, if using), and add the beans. Sauté some more, adding your dry spices (bay leaf and what not), then your rice and water, and cover.

Bring all that to a boil, and let simmer for a couple of hours. You can do the rice separately, but that takes up another pot, and we’re trying to be economical here.

KITCHENWARE COUNT: 3 – Pot with lid, Colander, cutting board
UTENSIL COUNT: 2 – Wooden spoon and kitchen knife
STORAGE CONTAINER COUNT: 1-2, Depends on how much you eat.

Now that you’re armed with some know-how, does your small kitchen seem like such a problem? Remember this: no one will care about what your kitchen looks like if the food coming out of it is better than their own!

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Foods Not to Make in A Small Kitchen

Posted on October 27, 2011 by Nick

Stuck inside on a rainy Saturday afternoon with nothing to do, you tune into your favorite cooking show, and that celebrity chef whips up a personal-sized Beef Wellington in thirty minutes, complete with pastry leaf and roasted new potatoes.

Going on and on about how “easy” and delicious it is, you actually believe you can recreate that very same dish in your tiny kitchen – and in thirty minutes, no less.

 

While we’re big fans of exploring your cooking skills and reaching beyond your culinary comfort zone, please take the following advice to heart: don’t try Beef Wellington in a small kitchen.

What you see on TV is a million-dollar kitchen, complete with convection ovens that cook at the temperature they say they’re cooking, a football field of counter space, and enough storage room to house an estate sale.

The average Joe… don’t think so.

Your prep area between the oven / stove and sink is roughly two feet wide, and barely accommodates a cutting board. You really think you’re going to sear off tenderloin, sauté duxelle, and lay out puff pastry for wrapping all that in your tiny space? AND quarter the new potatoes, blanch them in salted water, pat them dry, and hit them with herbs and olive oil BEFORE roasting?

You’re out of your mind.

And it’s not just Beef Wellington. Below are three other dishes you love that you’re better off leaving to professionals or just waiting until you get that bigger kitchen.

1.) Traditional Mexican Tamales

The ingredients are simple: pig’s head (or pork shoulder, you softy), water, masa (corn flour), lard (or butter), and corn husks.

The preparation, not so much. First, you’ve got to boil the pig’s head (or braise the shoulder) for a good two-and-a-half to three hours.

Then, you’ve got to mix the flour, water, and fat in a good sized bowl, shred that huge, steaming hunk of meat apart, and assemble the tamale… into those corn husks.

And you haven’t even cooked the tamale yet.

2.) Thanksgiving Day Turkey

Whether you’re feeding a family of four or forty, your small kitchen has no business being responsible for the Thanksgiving Day turkey.

First, you’ve got to brine that bird in a bucket likely twice the size of your refrigerator (and woe be you if you must first thaw it out). Then you’ve got to hoist it up onto your counter for seasoning and – egads! – stuffing…

This just gets too ugly too fast. You’ll cross-contaminate things you never even knew were there, and your neighbors will complain about all the cursing.

Let Grandma do this one…

3.) Just About Anything by Thomas Keller

This semi-reclusive, almost-reluctant celebrity chef is easily the most respected chef in the United States, and possibly the world. What he does with food becomes canon, and any up-and-coming chef who lands an apprenticeship in his kitchen deems it a huge personal victory.

That said, his methodical and extremely patient demeanor lends his recipes to some complicated and space-consuming processes.

He does have a few (okay, some 200) that are designed for the home cook, but things like Braised Oxtail with Mushroom Tartine involve lengthy processes, lots of pots, a strainer, and a personal Sous Chef.

It’s intense, man.

So before you undertake that perfectly prepared meal Chef Buy-My-Book creates with seemingly little effort, pay close heed to the steps and processes involved. Each may involve a new piece of equipment, and even things like knives and tasting spoons take up space.

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What is an induction burner?

Posted on October 26, 2011 by Simple Italian Cooking Blog

If you haven’t heard of an induction burner, it’s about time you do.

These burners use less electricity, and can be bought as single burners or as a whole cooktop. They work by heating the actual pan – where the pan becomes the heating element – hence the term induction burner.

We bought one about 1 1/2 years ago – a simple single burner one and I can’t believe I’m just now getting around to writing about these.

You can purchase them online at places like Newegg.com or Amazon, and of courseat retail stores like Lowes which sell them as standalone drop in cooktops, or as a slide in stove.

Here are a few points about an induction cooktop:

The burner will only heat up where it comes in contact with the cookware.

For example, if you place a medium size saucepan on a regular large coil or glasstop burner, the entire burner will heat up – because the entire coil heats up. However, with an induction burner, only the area which is in that magnetic field is affectd.

You can still cook just like you always do.

You are not limited to the types of food or methods of cooking you can perform when using one of these burners. You can still make your fried chicken cutlets, bean soups, and pasta just as you would any other type of burner.

It heats up very fast.

Induction burners or cooktops heat up very quickly. For a small sauce pan with water, it takes less than 2 minutes to come to a full boil.

Efficiency & utility cost savings

These burners are extremely efficient when it comes to electricity. I often use my single induction burner to heat up water or soup – plus it works great when heating up my frozen Italian sauce.

It’s also ideal for slow cooking soups or other foods for a number of hours as it uses a fraction of the wattage a regular stove would generate.

Safety in the kitchen

A huge benefit is since these operate based on direct contact with the cookware, if you forget to turn off the burner after removing a pan, the burner will automatically shut off.

This is a big advantage to induction burners – especially since the majority of house fires are started from in the kitchen!

Different Sizes

 

These come in various sizes, from single burners to double burners to a full 5 burner cooktop. The double and single sizes are great for small apartments, kitchens or efficiencies.

Double Burner Induction Cooktop

They usually come with touch buttons (actually I haven’t seen any that don’t) for the on/off and temperature settings.

Induction Compatible

Not all cookware can be used on induction burners. You can tell if your cookware is compatible by testing it with a magnet.

Simply place a magnet on the underside of the pan and if it sticks, then it is compatible.

Remember, since induction works by a magnetic field, the pan must be magnetic. If you want to buy a new set, just look for the induction symbol as shown here. We purchased a T-Fal set and I love them.

Induction compatible cookware can be used on regular stove tops as well – not just induction ones.

Magnetic field and pregnancy

There has been a little talk about if these are safe for women who are pregnant – due to the EMF’s (electric magnetic field) , such as those put off by power grids or on a smaller scale – microwaves.

My word of advice is if you are concerned about this and are infront of the burner almost all the time and are pregnant or thinking of getting pregnant, I’d hold off until more research is available.

But that’s just me- I tend to be over cautious at times, but if it eases my mind it’s worth it.
We use a single burner portable one and I love it. It heats quickly and evenly and is great for cooking one pot meals or dishes.

I just set it on top of our regular cooktop and turn it on. Not to mention when power goes out and you’ve got a generator, you’ll want to use this kind of burner rather than your regular electric stovetop.

Price and size

A single burner can range from $50 to well over $100.  For an entire oven with an induction top, you will recognize a considerable increase in oven size as there are no heavy bulky coils that fit down into the oven.  Inductions are fairly flat and simply take up less space allowing for more room in the oven cavity.

If you’re in the market for a new cooktop or need a single burner – check out induction cooktops and don’t forget to make sure your cookware is compatible.

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Can A Meat Slicer Slice More Than Meat?

Posted on October 25, 2011 by Nick

There it is, sitting on your kitchen counter, taking up more space than you realized. “It didn’t look this big online,” you think.

Either that, or you bought it at some restaurant warehouse where it looked a respectable size, placed between the giant dough mixer and eight-burner stove top.

You figured you love meat, this thing’s on sale, why not buy it?

But before buyer’s remorse sets in – before you wonder just how many sandwiches it will take before that meat slicer pays for itself – relax a little: you actually purchased a small Prep Cook.

Yes, this type of slicer does exactly that: it slices meats. So well, in fact, that it even allows you to decide just how thick you want your slices to be.

You know it is without rival when it comes to meats, but it does some pretty other cool things as well – and this is why it can also be referred to as a “food slicer“.

SLICING VEGETABLES

Anytime you’ve got a large group of people to feed, look to your slicer.

sliced tomato

If you’re making sandwiches, throw some fresh, whole tomatoes onto the sliding tray, rest the hand guard on them (you DO have a hand guard, right?), set your thickness dial to ‘2,’ and slice away.

You can slice as many tomatoes as will fit beneath the guard; what you’ll get is cuts of uniform thickness that you can easily portion for sandwiches, or use for a “Wow” factor when presenting a simple and delicious Ensalata Caprese.

Some other slicing uses for vegetables: getting your zucchini paper thin for a no-carb ‘tagliatelle’ or lasagna – just line up the zucchini so that they cut lengthwise, and slice away.

Try using your meat slicer to slice thick cuts of eggplant for frying or baking; cuts of the same thickness cook at pretty much the same time – no pulling out little pieces from the oil so they don’t burn while the larger ones finish cooking.

Another thing about using this type of slicer is to slice vegetables: cutting larger vegetables like squash and eggplant to a uniform thickness is the first step to doing some impressive knife work for presentation’s sake.

If you have the first slice of your vegetables at the same thickness, you can more easily make prettier juliennes, cubes, and dices of that vegetable. Not only does that serve an aesthetic purpose, but things cut to matching sizes cook more evenly. Just try it for a ratatouille or scalloped potatoes, and you’ll see what we mean.

SLICING CHEESE

This one’s a no-brainer: the guy at the deli does it all the time. We only mention this because so many people are so wowed at his command of the meat slicer that they’re intimidated and won’t slice cheese at home.

Look: the only reason that guy can slice cheeses with ease is because he’s got considerably more practice than you. Using caution (and common sense), you can slice your cheeses just like he does right in your home.

Just be sure always use your hand guard (and chain-metal glove, if you’ve got one), and choose the firmer cheeses. Soft cheeses slice well, yes, but unless your rotating blade is extremely sharp, they can bind up the wheel and gears.

Once you get the hang of using your slicer, you will have a hard time ever returning to your set of kitchen knives. Nothing can crank out such good looking vegetables and cheeses for salads or meats for antipasti in such a short amount of time.

And while they can get pretty expensive, we all know that time you save in the kitchen really is invaluable.

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What is Italian Bacon?

Posted on October 21, 2011 by Nick

Like bacon here in the States, the Italian meat “pancetta” comes from either the belly- or side cut of the pig. It is rubbed with a mixture of sea salt and curing mix (94% salt and 6% sodium nitrite), stored in a container for 12-15 hours, rinsed of excess salts, seasoned, and hung to dry for 3-5 months.

But to simply dismiss it as ‘Italian Bacon’ is an insult.

Key Differences between pancetta and Bacon

1.) Curing

While smoke is valued for both its flavor and curative properties in making bacon, the process of making pancetta involves no smoke at all. The belly is simply rubbed on both sides with the salts and stored in a container.

In that 12-15 hour time span, the miracle of osmosis takes place: in an effort to meet equilibrium, water is pulled from the cells of the meat and into the salt.

While in the salt, that water is seasoned, and then makes its way back into the meat until there’s equal moisture in both the salt and the meat.

Salt also helps denature the meat’s proteins and stave off bacteria, but we’ve already talked enough science for a food blog, so let’s just leave it at that.

2.) Flavor

Bacon gets its flavor from both the salt with which it is cured and the wood used to smoke it. Hard woods like hickory and oak are valued because of the way compounds in the smoke actually color and flavor the meat; soft woods… not so much.

Too much resin, and that translates to a very bitter, piney flavor that can overpower and ruin just about anything.

At any rate, the primary non-pork flavor you find in bacon comes from the smoke used to help cure it.

However, pancetta’s flavor comes from the myriad of herb- and spice options available to the person preparing it. Things like black pepper, garlic, and fennel; some craftsmen will go the extra mile, and add hot pepper and paprika for extra kick and color.

In short, where bacon’s preparation seems more geared toward achieving a familiar flavor, pancetta’s seems more varied, and is just as dependent upon region as anything else.

3.) Presentation

While bacon is always stored and sliced as the slab cut itself, pancetta is not. Though from the same cuts, pancetta is typically rolled into a log, tied, and hung. The end result is a round cut filled with concentric swirls of fat and meat.

If the cut comes from the belly, the appearance will be mostly white with streaks of meat; from the side, and those streaks of meat are progressively more pronounced.

Despite being smoked and cured, bacon must still be cooked before it is eaten. Not so with pancetta – it can be served freshly sliced from the base as part of a nice antipasto or charcuterie presentation.

That said, there’s no harm done in cooking it, either. Like bacon, it is completely flexible regarding which cooking method you use, be it sliced thin and crisped in an oven to go with a side of eggs, or cut thick, cubed, and rendered down for a true carbonara.

Pancetta is a wonderful, under-utilized selection of Italian meat that has somehow fallen behind in popularity (stores and delis typically move more salami and prosciutto), but try it once and you’ll agree it deserves to stand in a class all of its own.

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Italian Pizza – What Kinds Are There?

Posted on October 19, 2011 by Nick

In even the most elaborate algorithms of science and math, you will find one of the few consistencies in the universe to be this: pizza is the perfect food.

Served everywhere from children’s parties to wakes, pizza is one of the very few dishes behind which people of all ages and backgrounds can rally. There’s even a well-documented feud over who has the best pizza here in the States: New York or California.

Be it street food you fold up and wolf down in a hurry or a gourmet selection topped with caviar, artisan Italian meats, and quail egg, there’s just no other food in the world quite like it.

And where did it all begin? Naples, Italy. While people long before the 17th century had been topping flatbreads with creative ingredients, the peasants in Naples were the first to habitually top theirs with the once-believed-poisonous tomatoes.

The addition of cheese would come almost 200 years later (in honor of Queen Margherita of Savoy), but it is the use of the tomatoes that gave birth to what we know of today as “pizza.”

Pizza in America is convenient and oftentimes delicious, but Italian pizza – true, genuine pizza using fresh ingredients and blazing hot ovens – still reigns (ahem) supreme.

The Two “True” Pizzas

Pizza Margherita
Credited to a baker named Raffaele Esposito, the pizza Margherita is the staple pizza of Naples, and the measuring stick by which any pizza joint worth their weight in flour-dusted countertops should be judged.

Consisting of tomato sauce, fresh basil, and homemade mozzarella cheese, the Margherita is as elegant as it is simple, and best when drizzled with a little quality extra virgin olive oil just after cooking.

Pizza Marinara
Sans cheese, this pizza is traditionally just tomato sauce, olive oil, fresh garlic, and oregano. Getting the moniker from its history as a pizza made by the wives of seafaring men, the Marinara is the perfect example of a peasant-style pizza, using nothing but flat bread, oil, and fresh tomatoes and herbs that could be pulled from anyone’s garden.

Pizza Types

Napoletana
As you might imagine, Naples takes its pizza seriously, and any pizzeria looking to be a certified Pizzeria Napoletana must be certified by the L’Associazione Vera Pizza Napoletana.

How prestigious is this certification? Well, only 54 restaurants in the entire United States carry it.

Simply put, the Napoletana is a thin (1/8”-inch thick) crust pizza cooked at 900+ degrees for 90 seconds in a hand-crafted, oak-wood burning oven made in – you guessed it – Naples.

Lazio
Wanting a piece of the pizza pie, the Romans chimed in with their style of pizza, the Lazio. Thicker and chewier than the Napoletana, the Lazio could be called the predecessor to the pizza with which most people are more familiar.

Unlike the crust of the Napoletana, that of the Lazio actually eats more like a bread, with more numerous and sizable air pockets inside. From the Lazio base, you get things like Sicilian-style pizza and calzones.

Now, while these styles and types of pizza are technically and historically accurate, don’t feel like you must strictly adhere to either of them when trying to cook an “authentic” Italian pizza.

If making one at home, just remember to add a sugar to your starter dough to feed the yeast, allow proper proofing times, and crank your oven up as high as it will go when baking.

Don’t forget you can always get Italian cookbooks to help with the creative juices.

If the genuine Italian dining experience is what you crave, just remember this: never eat alone. Even the world’s best pizza is better when enjoyed with friends and family!

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Is the Mediterranean Diet Feasible for Average Americans?

Posted on October 17, 2011 by Nick

Pick up any food magazine, and there will be at least one article championing the Mediterranean diet: about how it utilizes so many fresh vegetables, the benefits of olive oil over butter, etc.

And while much of that is well known by now, many people hesitate to adopt the practices of the Mediterranean diet because they’re not quite sure of its practicality – how well it will fit into their already busy schedules.

Comfortable with the cooking patterns they’ve adopted, they are hesitant to transitioning into uncharted waters.

But we’re here to tell you: there is no easier, clinically proven diet to follow than the Mediterranean diet.

1.) It’s Cheap

The Mediterranean diet is rich with vegetables. From Pasta Primavera in Italy to Hummus and Babbaganoush in the Middle East, vegetables are in a vast majority of Mediterranean dishes, and not as bit players, but as stars of the show.

How that translates to your pocketbook is easy: vegetables are the least expensive thing you can buy in stores. Grab some bell peppers, onions, and tomatoes for a Peperonata, or a bundle of asparagus for steaming and topping with a little shaved Parmasean and lemon juice.

Get creative and use whatever in season; those options are the least expensive and most delicious.

2.) It’s Satisfying

One thing you’ll enjoy about the Mediterranean diet immediately after you try it is just how satisfying it really is. No one will leave your table hungry after a few helpings of pasta, polenta, or fresh bread.

Another note here: these popular Mediterranean side dishes are very affordable as well. (See? Satisfying, AND easy on the wallet!)

3.) It’s Quick and Easy

Most Mediterranean dishes can be prepared in thirty minutes or less. Save for a stewed Chicken Cacciatore or one of the various bean dishes made from scratch, Mediterranean dishes are designed to be quick and easy, especially since many of their ingredients are so readily available already prepared.

All you have to do is bring water to a boil and cook any one of the wide range of prepared gnocchis or raviolis until they float. Dress with some good olive oil, garlic, and parsley, and you’ll have a wonderful meal in record time.

4.) It Uses a Wide Range of Meats

And in small portions. Unless you’re preparing a Steak Florentine, most Mediterranean dishes use meats sparingly. A whole chicken is used sometimes, yes, but it is done so in hopes of feeding four to six people.

You can stretch Italian meats like pancetta and salami for use in sandwiches, sauces, and even crisped up to render out fat for sautes. Mediterranean recipes typically don’t call for much meat in them, and if they do, it is often from a very affordable cut that can easily feed your entire family.

5.) It’s Healthy

Granted, you may have already deduced from the ubiquitous use of fresh vegetables that the Mediterranean diet is healthy, but what you may not know is that it can actually MAKE you healthy.

High blood pressure or cholesterol?  Olive oil is rich with the “good fat” that can lower both over a short span of time.

Having digestive problems? Vegetables and various beans are high in fiber, which helps ease things like incontinence and IBS.

So there’s no reason not to adopt the Mediterranean diet, at least in some capacity. Utilizing its ingredients is quick, easy, and affordable, and you’ll be surprised just how good you feel after only a few meals.

(If in need of some cookbooks to help get started, check out Amazon’s selection here.)

Now get out there, and do it!

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How to Make the Perfect Italian Sub Sandwich

Posted on October 14, 2011 by Nick

Ah, the Italian Sub: fatty, tangy, and oh-so enjoyable.

And so conveniently impersonated!

There’s just nothing more disappointing than going in to a deli with cured meat hanging from the rafters and huge wheels of Parmigiano-Reggiano resting behind the counter, ordering an Italian Sub, and having it fall absolutely flat on its face.

No tang, no spice, no… oomph. The bread sticks to the roof of your mouth, the oil falls from the back of the sandwich, and every bite pulls back out an entire slice of meat.

It’s a real culinary travesty is what it is.

So instead of doling out ten bucks and risking this heart-breaking disappointment, why not just learn to make a genuine Italian Sub in your own kitchen?

It’s easy, affordable, and you won’t have to wait in line.

The Bread

Just as much as a balance of flavors, the Italian Sub is a balance of textures. That said, any eight- or nine-inch loaf of white bread with a crispy, flaky crust is ideal.

You want to grab the bread and give it a little squeeze; if the surface cracks, that’s the keeper.

Those soft hoagie rolls your deli’s trying to pawn off on you? Save those for panzanellas, bread pudding, and homemade breadcrumbs.

The Salad

While every other sandwich in the world starts with good bread, the perfect Italian Sub starts with a good salad.

Since this sandwich is all about balance and the rest of the ingredients have a creamy and fatty mouth feel, it is important that your salad be sharp enough to cut through all that richness.

Chop some Romaine lettuce and dice some tomatoes; mince some raw onion and garlic, and toss them together.

The Salad Soak

You will want to have a lot more dressing than a normal salad; you’re marinating – pickling, actually – so think of the dressing in this regard.

Make a quick vinaigrette using olive oil, white vinegar, salt and pepper, and load it up with herbs, both dried and fresh.

Add a pinch or two of red pepper flakes, and pour over the chopped vegetables.

Cover and refrigerate for at least an hour, giving the vegetables a chance to absorb all that briny goodness. (Careful not to over-marinate; too long, and the lettuce will lose its crunch.)

The Cheese

Provolone. No exceptions.

The Meats

This is when your meat slicer can finally be put to good use.

Choose a spicy Italian meat like capicola or sopressata, and combine it with a good, fatty Genoa salami, some slightly salty quality prosciutto, and some creamy mortadella.

Though balance is key, don’t spend too much time worrying about it: use whatever amount of each your heart desires.

And stay away from plain ham. It’s too watery, and contributes nothing but overall disappointment to the sandwich.

The Building

Press your butterflied crusty loaf down onto your work surface, and brush both sides with just a little olive oil. Drain the salad to rid it of any excess moisture.

While that drains, layer the meats on one half, and top with the Provolone. When the salad looks light enough, put a good layer over the cheese, and fold the bread over to complete.

Served with chips or even by itself, you’ll find the sandwich you make after following these simple steps to rival anything you’d find in New York, Chicago, or even Rome.

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Tips for Time Savers in the Kitchen

Posted on October 12, 2011 by Nick

Your favorite Italian restaurant sits about twenty and has a three-month wait – people just like you anxiously awaiting everything from grilled sardines to house-made veal raviolis.

Every time you’re there, you marvel not only at how wonderful the food is, but at how  such great food can come from three people crammed into a kitchen no bigger than a walk-in closet.

Well, it’s all about efficiency.

Cooks in successful commercial kitchens have mastered cooking beyond things like recipes and techniques.

Thanks to years of experience, they know that the quality of their product depends not only on the freshness of its ingredients, but on how quickly they can get your order from prep to table.

They also know the value of keeping things tidy so they can go home at a reasonable hour after a busy night.

Below are some tricks of the trade to help you churn out dinners for you and your family that are fast, delicious, and won’t have you cleaning until the wee hours of the night.

1.) Knife skills

Coming only through practice, sharpening your knife skills (pun intended) is the primary way to cut back on time you spend in the kitchen. When you can dice, slice, chop, and julienne quickly, you can get whole onions and carrots into your saute pan in a matter of a minute or two.

Watch videos, read books, and ask professionals – knife skills are fundamental to anyone considering themselves a serious cook.

2.) Mise en place

The French term for “everything in place,” this is your cooking set up. In other words, have everything you will need for your recipe within arm’s reach BEFORE you start cooking, and hopefully in the order you will need them.

3.) Pre-Mix Dry Spices

Cooking something that has a litany of varying measurements for dry spices and herbs? If the recipe calls for you to add them all at once, measure them beforehand and put them in a single bowl, all of which you can add at the proper cooking stage. Measure them out while you’re cooking, and you’re asking for a headache.

4.) Use a Tea Kettle 

Thanks to its dome-like design, there’s no better way to get water boiling on your stovetop than to use a tea kettle.

Fill it up, put the lid on, and crank your dial to high; as the water heats, the pressure inside builds, and adding pressure heats the water much faster than temperature alone.

5.) Clean as You Go

Sounds meticulous and time-consuming, but if you clean as you go – wiping counters and dumping used dishes into soapy water or the dishwasher – you will be amazed at how little clean up is left for you afterward. Throw a kitchen towel over your shoulder to wipe counters and grab hot pans. You’re busy anyway, so make the most of this time.

6.) Keep All Non-Cooks Out

If they’re not cooking, they don’t need to be in your kitchen. Let your counters be a barrier; cooking can get intense, both with the heat and the pace; you don’t need to dance around distractions while trying to sear off meats or tossing hot pasta.

Just some simple ideas and tricks that can help you create homemade, healthy dinners at home. Use these, and you’ll not only love cooking, but you’ll love the time you can spend enjoying your creations with your loved ones.

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Tasty pasta and veggies recipe – from a box?!

Posted on October 11, 2011 by Simple Italian Cooking Blog

This recipe is should be from Semi-Homemade because that’s  exactly what it is.

This dinner can literally be created by the time the pasta is done cooking in the water – I kid you not.

As some of you who follow me may know, I work full time,  I also work on my site after hours plus I help my husband part time with his business when he needs the assistance.   All three jobs I love, but let’s just say my time to cook is near to nothing.

So this recipe is perfect for anyone who wants a tasty meal without ordering out or resorting to cereal for dinner.

All you need:

  • Short pasta (penne, or farfalle, etc.)
  • Water
  • 1 Package Cascadian Farms Organic Garden Vegetable Medley (find this in the freezer section where they stock Organics)
  • Grated Romano Cheese (Parmesan is fine too)
  • 3 Fresh Chopped Tomatoes (optional)
  • Extra Virgin Olive Oil

Directions:

  1. Bring big pot of water to a boil and start cooking pasta
  2. Meanwhile, in a large frying pan, heat about 3 Tablespoons of the olive oil over medium heat
  3. Add in the chopped tomatoes and cook down til soft.  (if in a hurry, chop them real fine and squash them down with a spatula)
  4. Also add in the contents of the Garden Vegetable Medley (these will be frozen and you can nuke them for 2 minutes to thaw them faster if you want)
  5. Add in a little bit of pasta water if need be to prevent sticking and help cook with steam
  6. When pasta is done cooking drain and transfer the pasta to the frying pan with the veggies and give a good toss. (spare some pasta water in case the pasta is too dry!)
  7. Serve and top with the cheese.
  8. I used 3/4 pound farfalle pasta last night and it was enough for 4 servings.

TIPS:

The beauty with this is you can also add your own fresh veggies.  I always keep on hand some frozen organic asparagus and so I chopped those up and added them right in.

You don’t need to add garlic!   This box has enough of it, but it isn’t overpowering – it tastes and smells great.

Enjoy!

Liz
www.simpleitaliancooking.com

 

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