Tiny Tips

Hi There,
I'm writing this blog post as my last for a few weeks.  On Saturday, I head to Russia for several weeks, so I decided to leave you with some tips I've learned over the years.  Some I'm sure you've heard before and others you probably haven't.  I hope you use some, if not all of these.  I find them really helpful!!

Tip 1 - a hunk of parmesan cheese should always be wrapped in wax paper, not plastic wrap.  The wax paper allows the cheese to breathe.  The plastic wrap causes moisture to stay locked inside, causing condensation and then mold. 

Tip 2 - I use a lot of garlic but I know that some people don't use very much.  Sometimes when you have a head of garlic at home that hasn't been used quickly enough, a bright green stem forms in the middle of the clove.  This DOES NOT mean the garlic is bad.  The only thing you have to do is remove the green stem and use the garlic as normal.  The green stem is edible, but it can be bitter so best to remove it. 

Tip 3 - If you are making meatballs or meatloaf, it can be difficult to tell if your mixture is seasoned correctly.  Too often cooks find out after everything is cooked that it could have used a bit more salt or seasoning.  A trick I've used for the past several years is this - take a small bit of the mixture and cook it in a frying pan on top of the stove.  You can then eat it and check for seasoning. 

Tip 4 - Please do not put oil in your pasta water.  If the water is boiling and you stir the pasta, it should never stick together.  The oil will make your pasta slippery and the sauce will not stick to it.  

Tip 5 - Making your own vinaigrette is so much better for you than bottled dressing and it's very easy.  Simple ingredients make a great dressing - salt, pepper, garlic powder, red wine vinegar and whisk in some evoo.  You can even put these ingredients in a jar and shake if you'd rather not whisk. 

Enjoy!!
Love
Beth

Faux Corn on the Cob

Summer is a special time for all of us.  Most of us have wonderful childhood memories of special summer fun.  My childhood was no different.  My memories include large family picnics where food and fun were the main themes.  Fresh food was always best.  Our family dishes always revolved around the food that could come from our gardens.  Each picnic always had to have corn on the cob.  I remember shucking the corn as a child, anticipating that buttery taste in my mouth.  My love of corn on the cob has only grown stronger as I grow older.  Only now I've found a better way to eat it, keeping the wonderful buttery taste but not the mess.  Not to mention that there are some older people in our family that can't bite the corn off the cob.  This recipe gives them the joy of this special summer flavor without damaging their dental work!!!!

Faux Corn on the Cob:

12 ears of fresh picked summer corn
butter
evoo (extra virgin olive oil)
salt
pepper
1/4 cup chopped Italian parsley

Bring a pot of water to a boil. 
Add one tablespoon of salt. 
Place the corn into the boiling water and cook until corn is tender, about 5 minutes. 
Remove corn from water, place on a dish and let it cool. 
Using a sharp knife or a special tool that is available in stores, remove the corn from the cob. 
At this point you can either place the corn in a freezer bag and freeze or continue with recipe.
Place the corn in a pan. 
Add butter - you can use as much as you like.  I use about two tablespoons.
Add one tablespoon evoo.
salt and pepper to taste. 
Stir over low heat until butter is melted. 
Remove from heat and add parsley. 
Serve immediately. 

The freshness of the corn and the parsley are a great combination.  It allows you the wonderful, sweet flavor of the corn and the brightness of the parsley.  It is also less caloric that rolling an ear of corn in a sick of butter!!

Enjoy!!
Love,
Beth

Vanilla Cinnamon Scones

What the heck is a scone anyway?  I don't really know but when I think about them I always have though of a dry, bland pastry.  Well I certainly surprised myself with this one!  These are great.  If you love the flavors of vanilla and cinnamon, this recipe is for you!!

Vanilla - Cinnamon Scones:

2 cups flour
1/3 cup sugar
1 tablespoon baking powder
2 teaspoons cinnamon
1/4 teaspoon salt
1/2 cold butter (one stick)
1 egg - whisked
1 teaspoon vanilla extract
1/4 to 1/2 cup buttermilk

Frosting:

2 cups confectioners sugar
1 vanilla bean - cut in half and seed inside scraped out
1/2 teaspoon cinnamon

Preheat the oven to 450 degrees.
Put dry ingredients into a large bowl (flour, sugar, baking powder, cinnamon, salt)
Put butter in bowl with dry ingredients and blend with a pastry cutter or two forks until mixture resembles
      course cornmeal.
Add egg and vanilla extract - do not mix yet.
With minimal stirring, mix in just enough buttermilk to pull the dough together.  It will be crumbly.
Turn out onto floured surface and knead slightly.
Gently pat down in a disc about one inch thick.
Cut into 6 or 8 wedges, depending on how big you want them.
Transfer to a buttered baking sheet and bake for 15 to 20 minutes.  Cool on the baking sheet. 

After the scones have cooled, mix together all the frosting ingredients.  Slowly add water, one teaspoon at a time until it reached your desired consistency.   Pour over cooled scones. 

Enjoy!!!

Love,
Beth