Conducting in the kitchen... Timing is Everything!

You know the old saying, "timing is everything" and so when it comes to conducting the cooking at home that rule applies... just ask any brainy home chef.

Timing means having a good sense of rhythm in order to get the best results. As brainy home cooks, we need to understand our rhythm when conducting our cooking. Sometimes, it comes from having a feeling for certain things that we know go together, and using the right temperature.

Also, we can know what to do based on how food items look and smell as well as how they are to touch: texture, color, and smell... all play into the rhythm for cooking a delicious hot meal.

For me, smell is most telling but also applying visual tactics are very important. If you want a creamy sauce, then be careful about the order of ingredients so that no curdling takes place (visually see developing and quickly resolve). A creamy sauce should look smooth and well balanced as in blended and seasoned.

To understand your own sense of timing and or rhythm in the kitchen: conducting the orchestration of a meal, start by paying close attention to what senses you prefer to use and what works better for you  over others: sight, smell, taste and touch. And, get cooking, conducting 'orchestrating' your meals.

Swiss Steak with Mashed Potatoes... another wintry evening meal

Is Swiss steak from Switzerland? No, but simple meat and potatoes dishes can be found throughout Europe. What we know as Swiss Steak here in the US came out of England. It is cooked in many places of the United States even in the deep south where it is often referred to smothered steak. 

For this dish you will need: either top sirloin steak or quality round steak, onion, potatoes and a small can of tomato paste along with fresh tomatoes (optional). Marinate the steak in balsamic vinegar, garlic powder and meat tenderizer (tsp of each front and back) for about 1 hour prior to cooking.

When you are ready to start cooking, chop one onion and saute in olive oil until brown, push the onion to the side and add your meat (cut into med. size medallions). Brown the meat pieces on both sides and then cover with 1/4 cup of beef bouillon and a good shake of Worcestershire sauce.

Let is simmer for 5-8 min on low heat. Lastly, add 1 small can of tomato paste adding water to the can to flush out what remains and to dilute the sauce. You can add more water if you prefer a more liquid sauce. Toss in a pinch of salt along with some dried herbs: rosemary, mint, oregano and sage and simmer for 45-50 min on low heat.

In the meantime, peel and boil as many potatoes as you will need to feed the family/guests. As for aside, sauteed mushrooms with asparagus.

his and hers ;-)

~ Tutti a Tavola!

Pork Cutlets in Creamy Mustard Sauce with Mashed Potoatoes and Brussel Sprouts

A quick winter's dinner...

When I think of the stories told to me or ones I've read about life on the farm in Iowa, I always remember the home-cooked meals those made with farm fresh meat and potatoes.

For this dish you will need: as many 'boneless' butterfly pork chops (not too thick and have them pounded or pound at home with a meat spiked hammer) as you will have guests.

Also, if you don't have on hand in the pantry/fridge: potatoes, Dijon mustard, heavy cream, dried plums, sun dried tomatoes, and Brussels sprouts or any green vegetable, then pick up whatever you don't have on the way home.

To begin: wash and peel as many potatoes as you will need (2 sm/med per guest). Boil in salted water until tender and readied to mash. Also, wash and either boil or microwave your green vegetable. The pork takes only as long to cook as it does to boil the potatoes; so try to do both at the same time.

In a covered skillet, drizzle some olive oil and sear (on high heat) the cutlets on both sides. Then, sprinkle with dried herbs; rosemary is highly recommended. Once seared, reduce the heat to medium and add as many sun dried tomatoes and dried plums as you wish (one or two per person). Swish around in the skillet right along with the cutlets. Next add 1/2 cup of heavy cream and 2 tbs of Dijon. Simmer for 8-10 min on low heat while you mash the potatoes.

~ Tutti a Tavola!

Cooking begins with conducting your kitchen...

Cooking dinner requires cooking food but there is really so much more to it...

Of course, you need food to cook a meal. And, of course, knowing what to cook; but more than that is knowing how. That requires good orchestration of your kitchen.

Keep pots and pans clean and easily accessible. You should know where a certain skillet is located just by touch; which means you can reach in or under and by touching the handle know you have the one you need.

Keep utensil drawers free of clutter. You only need one good can opener, whisk, spatula, pasta ladle, potato peeler and masher, one garlic press and so on. However, if you have more than one of each, keep them organized that way: openers, whisks, spatulas, garlic presses or whatever you have more than one of.

When there is too much clutter, you could eventually feel overwhelmed by it and that could even lead you to stop cooking...

This year, clean up your act, free up your kitchen, and start conducting it rather than letting it conduct you. Compose it efficiently and you will produce a symphony meal every time you cook!

Homebaked Focaccia Bread...

Ingredients:
7 and 1/2 cups unbleached, all-purpose flour
3 and 1/2 cups lukewarm water – 100 degrees
1 tbsp. granulated yeast= 1 small package of instant
1 and 1/2 tbsp. kosher salt, and 1tsp of sugar.

In a bowl, mix the warm water with the yeast, salt and sugar. Using warm water allows the dough to rise quickly and to the right height. This dough needs at least 6-8 hrs to rise in a warm place. When it has mushroomed, use the “scoop and sweep” method.

This is done by reaching into the flour container with a cup and scooping up a full measure all at once sweeping the top of the cup level with a knife.  Do not knead the dough!

Do not punch down the dough, do not play with it. With this method, you are trying to retain as much gas in the dough as possible and punching it down knocks out gas. The gas bubbles create a light and crispy crust.

To bake: preheat the oven to 425, take a handful of dough and plop it down on a prepared pizza pan (oiled and sprinkled with dry bread crumbs). Drizzle olive oil over the top of the dough along with a generous sprinkle of fresh dried herbs before baking. Pop in the oven and watch it get crusty brown providing a kitchen full splendid aroma.

After slicing, cut thick slices (toasted or not) and pour on the olive oil...

This recipe makes a lot of dough; whatever you don't use can be refrigerated.

Brainy Frugaity in a Bag... The Art of Daily Shoppping!

Its wonderful to see more and more grocery stores offering 'individual' loosely sold fruits and vegetables of the quality you could find at the farmer's market; as well as, meat and cheese products. Why is that wonderful? Because, its brainy. Buying in bulk is not; because, it is not frugal.

What is frugal? It is much more frugal to buy only what you need for a single meal and at the same time keep only the very basics stocked up in the pantry. By doing so, you limit any waste which occurs from not using all you bought, and no need of huge refrigerators, or kitchens the size of your living room.

In this busy life, which we all seem to be leading, we have to think on our feet that means come up with an idea for dinner at the last minute either for just our self or family and friends. As an example, if you know what you have at home in the pantry, then all you may to grab is either one or two zucchini/asparagus and and a few mushrooms on your way home...

Boil some pasta and your family will think they came home to restaurant quality...

You may also add chicken breast or meatballs...


*See the side bar on this blog for the basic pantry list.

Eating food in and out of season...

Yes, eating foods (largely fruits and vegetables) that are in season are far better for you than eating those that have been raised thousands of miles away and transported, or those raised in local hydroponic warehouse type facilities that grown miles upon miles of greenery. Looks pretty but its not the same as growing in fresh air and sunshine.

Now, if you live in a geography that is more than moderate, you can enjoy a longer growing season. If you don't, then you either go without or bend to corporate grocery stores that fly in and or truck it in.  In order to take advantage of enjoying fruits and vegetables year round that were grown in the fresh air and sunshine you will have to harvest or purchase in season; enjoy all that you can and then process (can or freeze/dry) whatever you have left over.

I love to pull out a jar from homemade applesauce this time of year or any preserved fruit or vegetable that normally harvests outdoors. Once you dig in, you can taste all that is brainy good!

In this new year, plan to grow your own and start eating in and out of season all that you reap.

External Source ~ http://www.eatingwell.com/article/9941/eating-in-season-a-recipe-for-life/