Canning Part I

Warning!!!!!! This task is going to seem overwhelming. When I first started canning I would make my husband try everything I made to make sure I was not going to give out botulism bottles disguised as homemade jams and jellies. After a while I got more conformable with my ability and my husband is still alive! Now I see how simple canning really is and how rewording at the same time.

Canning seems to be coming back in full force. I find canning calming. It must be the preparation for dooms day, (putting food in jars). My challenge this week is to acquire the equipment needed to can food items.

List of needed items for canning these items can be found any where now, Walmart! Walmart has a really good selection and it's cheap. I found this great set at Target. (See below).

Other items needed that you might not have on hand:

• Pectin, there all kinds of pectin. It comes in liquid and power form. I personally like Pomona’s Pectin it takes a little more work but is natural and sugar free, you can buy it in bulk from Amazon.
• Sugar
• Vinegar
• Pickling salt, can be found in the same section of the canning supplies.

Once you have all your needed canning equipment and have read the instructions. Make hot pepper relish. This recipe will come next week.

Even You Can Make Southern Fried Chicken

My mother could only cook four things, while she did cook other things these were the only four things she made that anyone else would want to eat. 

Thanksgiving dinner
Indian food, she took a cooking class
Quiche
Southern Fried Chicken

This week I want to remember her Southern Fried Chicken

What you will need
Ingredients
1 pound chicken cutlet
1 qt buttermilk
2 cups flour
4 cups Panko bread crumbs 
1/2 tsp cayenne pepper
kosher salt to taste
black pepper to taste
3 eggs
5 cups canola oil

Optional Sauces

Ingredients

Franks Red Hot
Real butter
Stone ground mustard
Honey
Sweet chili sauce





Prep

Pour 2 cups buttermilk into a tupperware container, add 1 tsp salt and 1 tsp black pepper, and a pinch for cayenne pepper whisk. Add chicken so that all the cutlets are covered cover let sit in fridge over night

Day of prep
Pour your oil into a large stock pot
Put paper towels on a plate, to put the chicken on to remove grease

Prep for frying
Preheat your oven to 350 degrees
Get out two bowls one for wet and one for dry

In your wet bowl mix three eggs with 1/2 cup butter milk and pinch of salt and pepper
In dry bowl mix Panko and flour and pinch of salt and pepper and cayenne

Get your chicken out
Start with your wet mix, dip your chicken through the wet mix  on each side
then dredge your chicken through the dry cover both sides
then back though the wet then back through the dry
lay on a plate

Once all the chicken is covered heat oil, test it with a piece of chicken
if it sizzles right away and turns white it is ready, fry one or two pieces at a time when the sides brown flip over when both sides put on paper towels to drain

Once all your chicken is golden brown on both sides, place in glass dish and place in oven for 20 minutes or until internal temp is 180

In the meantime make your dipping sauces

Hot sauce
1 tsp franks red hot and 1 tsp melted butter

Sweet Chili
1 tsp sweet chili and 1tsp honey

Honey mustard
1 tsp honey and 1 tsp mustard

A Broth For Every Occassion

I've never made broth before and this one has turned me into a broth lover! My entire house gobbled this up all week! It was also a very therapeutic recipe. Lots of chopping, bright colors and wonderful smells. If you're looking for a unique crowed pleaser definitely try this recipe.

So the recipe was pretty easy to follow but I did run into a few questions and issues so I thought I would pass those along to anyone who might want to try this one out.

- I could not find lemon grass but, like the recipe says, it didn't really matter

- I forgot to add the Sesame oil but it didn't make a big difference

- Love lime so I used 3 instead of two and it was awesome!

- Feeding the whole family so I used 1/2 pound shrimp and that was just enough

- I added radishes and they were delicious!

Absolutely fabulous outcome! And, it's just as yummy heated up the next day...and the next.... I highly recommend you try out the recipe yourself. If you have questions leave a comment and Jessica will get back to you via comments!

Broth

Broth, sorry there is no fancy name, or cheeky story, just make it when you are feel crestfallen. It is just something I make when everything is falling apart, it brings me back to life. 

Ingredients:

1 Box Organic Chicken Broth 

2 Limes 

1 Cup Coconut Milk, can be found in the Asian section of your market  

2 Tsp Sweet Chili sauce, can be found in the Asian section of your market 

3 Green onions 

Lemon Grass, if you can’t find it, don’t worry still good without it  

1 Tsp fresh ginger 

3 Tsp soy sauce 

2 Tsp Olive Oil 

1/2 Tsp sesame oil 
1 Tbs  Sriracha

Options:

Veggies, I like carrots, red pepper, sugar snap peas and a handful of  baby spinach 

Cilantro 

Jasmine Rice 

12 clean and peeled shrimp, make sure you rinse them with cold water before cooking 

Prep: 

Dice all your veggies expcept your baby spinach leave it on the side, cut the roots off your green onions  dice and place in separate bowl, grate your ginger with a cheese grater. Juice your limes set aside, chop your cilantro set aside 

Cook your rice according to the package 

Broth :

Basically you are addling flavor to a great ingredient  

Heat: Heat up pan on Medium High add 2 Tsp olive oil, add green onions, 1/2 your lime juice, soy and chili sauce, Sriracha and shrimp. Sauté  your shrimp for two minutes or until pink through. Remove shrimp for your oil with a set of thongs keep the oil in the pot. Set the shrimp aside. Add remaining lime juice and broth and coconut milk bring to a boil, add your veggies and  boil for 2 mins you don’t want to over cook your veggies. Place rice, spinach and shrimp in a bowl pour broth and veggies over the top, top with cilantro.

My "First" Farmers Market

I would be lying if I told you I've never been to a farmers market, of course I have. But, I've never gone with the purpose of creating a meal out of what I've bought. In the past I've gone to farmers markets for the experience, coffee, being outside and maybe picking up a treat or two. However, today I went with a mission and it was a bit harder than I thought it would be.

As Jessica warned in her last post, it can be overwhelming! Well....she wasn't lying. I felt as thought everyone knew what they were doing and that I stood out like a sore thumb. But, I took a deep breath and pulled out the shopping list Jessica provided. Imagine how shocked and surprised I was when the first market didn't have one of the items on my list, sugar snap peas. Well there was no choice, on to the second farmers market.

At the second farmers market there was a lot more select and a lot more people. Again, I pulled out my list and followed it. This time I was able to locate everything and I also added a beautiful loaf of bread and some fresh guac .... I couldn't help myself! The people at the market were friendly and helpful and the prices weren't as steep as I expected. Look how yummy and fresh my cart was:

When I thought I had everything I needed I looked at the recipe again and realized I also needed a mandolin so had to stop by the anti-farmers marketing, Target. I have to admit, once I finally finished all this I didn't have the energy or inspiration to actually make the salad. So, I will post later this week with the run down of how it went along with photos. But, I do feel excited about my very first farmers market experience and look forward to my yummy salad!

Leverage Your Local Farmers Market

This week your challenge, or inspiration, can be found at your local farmer’s market.   For Megs, this is a simple and pure joy.  Florida has some of the best produce year round and usually this produce is by the road displayed in a cart or stand. As for us,  Rhode Island summer months signal the opening of the outside farmer’s market. I must add a side comment here - if you have never been to a little Rhody farmer’s market you are truly missing out.  I love Casey Farm Farmer’s Market on Boston Neck Road in Narragansett. The market is open Saturday AM and Tuesday night.

For  the naive farmers market goer it can be overwhelming. There is a stark contrast between an open air produce and meat market and the vast aisles of your local grocery store. One can feel a bit like an outsider in this environment. To prevent this feeling and to keep you coming back go with a plan and don’t forget your re-useable bags. For the first time visiting a market I suggest you plan on buying the ingredients for a simple salad: local cheese, honey and greens. Sounds very simple, but in truth you can find your soul at the bottom of a good bowl of greens.

Shopping list

Arugula
Spinach
Fresh parmesan cheese
Strawberries
Radishes
Sugar snap peas
Strawberry jam
Local Honey

You should be able to find all of these ingredients at your local farmers market.

Recipe

Wash and dry your greens throughly
Wash and slice your strawberries
Slice your radishes paper thin on a mandolin
Julienne your sugar snap peas

Combine ingredients in a large bowl

Season your salad with a pinch of salt and pepper

Dressing

Simple Vinaigrette:

1 Tbs strawberry jam
1/2 tsp honey
4 Tbs cold pressed olive oil
2 Tbs Balsamic Vinegar
pinch of salt and pepper

Combine ingredients and whisk together

Lightly dress the side of your bowl and mix greens with the vinaigrette. Use your hands and be gentle with your greens.

Don'’t overdress. You don'’t want the salad swimming in dressing.

Transfer to a white serving platter and  using a potato peeler top your salad with shaved Parmesan cheese.

You can also top this salad with grilled flank steak or grilled chicken breast.
Enjoy!

Let The Challenge Begin

I cannot thank my best friend enough for inspiring me to start cooking. It's about more than just cooking though, it's about embracing my kitchen and learning to love food in a new and exciting way.

I've watch Jessica work wonders in the kitchen for years. I've been in awe of her ability to make something wonderful out of almost anything. It seems to come to her with an ease and grace I felt I could never match. But, Jessica has promised me ANYONE can do the same if they are willing to try something new, trust themselves and work at it. So, here we go!

My first challenge was to get the right tools. I didn't realize what a different the right pots and pans, knives, cutting board and blender would make. I was a little apprehensive about spending so much money but with a little effort I found some great deals and now understand how important having the right stuff really is.

The Pots and Pans

I got a beautiful set of stainless steel pots and pans online from Target at a really fantastic price. I've noticed Jessica often sears meat and then puts the pan directly into the oven. She explained the only way to really do this correctly is to have a set of pots and pans that are entirely stainless steel, including the handle. I've used them a couple times and they are AWESOME!

The Knife

Wow what a difference a good knife can make. I got exactly what Jessica instructed - GlobalGS-3-5 inch, 13 cm Cook's Knife. My only warning is to be very careful when opening the package. I barely touched the blade, accidentally, and got a nasty cut. I recommend getting a good sheath so you can keep the blade covered. Here's my brand new knife:

The Cutting Boards

I already have a few nice wooden cutting boards so I didn't have to purchase one. However, I did not have the plastic one for meat. It actually never occurred to me that I should not be using my wooden cutting boards for meat, this is how unsophisticated in the kitchen I am.  I went to Target and picked up a simple plastic cutting board and will never cut meat on the wooden ones again.

That's it for now. My next post will be dedicated to the first meal I made following Jessica's instructions. But for now I suggest you go back and read Jessica's post and get everything on the list!

For a true friend

Megs Inspiration 

Megs is my very ,very best friend. We started our life- long friendship as tow- headed toddlers, at a small Waldorf Preschool in Amherst, MA. We have been best friends from our very first fairy hunt. We communicate though eye rolls, giggles and sometimes tears. We enjoy bad TV and cheap white wine and could spend weeks talking about the same subject ten different ways. 

Last week Megs was here on a best friend visit. I promised her I would teach her to cook and help her take back her kitchen. I also promised  her a blog post every week to inspire and encourage her journey.  I hope that other readers  will find something inspiring in these words as well. 

First things first: 

You need good equipment. You would never go for a five mile run in high heels. I think about cooking the same way. A good cook needs the proper quality equipment to make it happen. This week , my own personal challenge was to purchase a good knife and butcher block cutting board. 

Before I dive into the good knife and cutting board challenge I must recap what Megs has already invested in this challenge. She has already purchased some good stainless steel pans. Stainless steal pans are a must for anyone who is serious about cooking. They give meat a good sear and can be transferred from the stove top to the oven to finish meats or roast vegetables. Megs and I looked into a couple different sets.  Stainless steel sets can get pretty pricey but we found a great set at Target by Giada De Laurentiis for $149.99.  Plus, they are very pretty, which matters to me, and  they have hooks so they can be hung. 

Now to the knives: 

I, personally, like Global knives. In my opinion, they remain sharp longer then other professional knives and they are light and fit my little hands. Another feature that I love is that it is forged from one piece of metal, meaning the handle is not wooden. This produces an even and balanced knife.  For your first knife, I suggest a little guy. No need to go straight to a meat cleaver and head off to the butchers shop to cut down an entire animal. I found a great Global on sale on amazon  -Global GS-3 -5 inch, 13cm Cook's Knife for $57.06.  You can also find them at William Sonoma and Crate and Barrell.  Get ready to spend about $75 dollars but I promise you will never regret it. Use common sense in the care of your new knife, sharpen when needed and never put in the dishwasher.   Look for an upcoming blog from my husband on sharpening a knife properly.

Cutting boards:

I love the feel of a wooden butcher block. My family rents a house in Florida every winter for a couple of weeks. I live for this time of year; the sun, the beach, the pool ,the warm air. The one downfall to this vacation is you have to cook with average to inferior cooking equipment. This past winter we rented a house that only had one cutting board and it was glass. The sound of the knife hitting the glass made me run from the kitchen.  Back to my plea for wood, I found a great wooden cutting board at IKEA.  It has a lip so it clings to the edge of the counter to prevent slipping and it is plenty big. If you want to splurge, check out Old Yankee Handcrafted cutting boards online. Wooden cutting boards require a little more love than plastic.  Once again, no dishwasher and every once in awhile rub them down with a food grade mineral oil. Never leave them in a pool of water for they will warp. One final note before you start shopping, don’t throw out all your plastic gear. Keep  one or two for cutting raw meat. You may even want to label these cutting boards “raw meat only”.

Good luck everyone. Any questions please feel free to comment.

A Defining Moment

There are moments that define, change, and transform you~

I just had one of these moments. I am not claiming this moment to be alike to the birth of my sons, my wedding day or the death of my mother. I compare this moment to a defining paradigm shift, which I will never return.

As a business owner, now about to open our sixth door. I have always been under the opinion that our food can speak for itself and that customer service will come second, not as important as the food though. Tonight I was proved wrong and thus the paradigm shift. While in Marco Island my family and I visited a local restaurant. While the food was amazing and the service out of this world. I encountered one of the ruddiest hostess I have ever met. I was enraged by the way I was spoken to without just cause. My blood boiled. My family spent over 200 dollars in this restaurant and was abused by this woman.

At this moment came the change. I feel deep regret; sadness and embarrassment if anyone that has worked for me has ever treated anyone in this manner. This behavior is no longer expectable in my company. I promise from now on to take action on those who treat my customers with disrespect. And if this has happened in the past I apologize and wish that you would tell me now so I can buy you and your family a meal and express my deepest apologies.

Thank you, 

Jessica Wood