Apples| we only buy organic apples, as factory-farmed apples are rife with pesticides.
Brine for Fermentation| For fermenting cucumbers, peppers, carrots, etc., I use 1 T canning salt to 2 cups of water for each quart. Bring to a boil, then cool before pouring over whatever veg you’re fermenting, to cover.
Brine for Pickling| I use this brine for quick pickles and canning – for each quart, use 1 cup of vinegar (white or apple cider vinegar, acidity not less than 5%), 1 cup of water, 1 T salt, and 1 T sugar. Bring to a boil, then cool before pouring over whatever veg you’re pickling.
Roasted Whole Chicken| Spray the chicken with oil and massage a generous amount of salt and pepper all over| Roast in a preheated 350 degree convection oven for 90 minutes, turning every 30 minutes to ensure that the skin is evenly browned and crisped.
Cilantro Lime Butter| Melt 1 stick of butter in a small saucepan over medium heat, then add 1 clove of minced garlic, 1/2 minced shallot, 2 T freshly chopped cilantro, zest and juice of one small lime, 1 t honey, and salt and pepper to taste. Remove from heat.
Eggs (boiled)| Gently lower your eggs into a briskly boiling pot of water. For soft-boiled eggs, remove the eggs after 5 minutes and rinse under cold water to stop the cooking.
Eggs (in baking)| If you’re baking with farm fresh eggs that are variable in size, I recommend measuring your eggs by weight:
- Small – at least 42 grams
- Medium – at least 49 grams
- Large – at least 56 grams
- Extra Large – at least 63 grams
- Jumbo – 70 grams or more
Flour| I use King Arthur AP Flour for sourdough bread, sometimes mixing in some whole wheat or rye flour. I use King Arthur Gluten Free Measure for Measure Flour otherwise.
Ginger| I buy fresh ginger in bulk at BJ’s. I break it into thumb-sized pieces and freeze it in a large zip-lock bag so that I can just pull it out whenever I need it. It thaws enough to grate or mince in under ten minutes.
Grilled Steak (internal temp)|
- Flat Iron, Hangar, Skirt Steak – 130-135°F
Herbs| We love fresh herbs, with one notable exception – I much prefer dried oregano to fresh, so any mention of oregano in this collection refers to dried oregano (from our garden, of course!). At the risk of contradicting myself, if I have fresh herbs on hand and don’t end up using them, I’ll dry them in the microwave and incorporate them into future dishes. Dried herbs are better than no herbs at all!
Marinade for Steak or Portobellos| Mix 1/4 cup balsamic vinegar, 2 T apple cider vinegar, 1/4 cup Worcestershire sauce, 2 t minced garlic, 1/2 t salt, 1/2 t cracked black pepper, and 2 T olive oil. Marinate steak and/or mushrooms for 30 minutes or up to 2 hours.
Mayo| It’s got to be Hellmann’s. No discussion.
Oven Temp| All of my specified cooking times and temps are for a convection oven. To adjust to times and temps for conventional ovens, either increase the temperature by about 25 degrees, or increase the cooking time by 25 percent.
Polenta (as a side)| Add 1 cup of cornmeal to 4 cups of boiling, salted water, then simmer to the desired thickness.
Pesto (small batch) | Cream garlic and salt in a mortar and pestle, then add your herbs in little by little (any herb – even dried), pounding and grinding to combine after each addition, taking your time to be thorough. Then continue by adding grated cheese (parmesan, ideally, but whatever hard cheese you have will do) and pestle until combined. Finally, add olive oil 1 T at a time until you have the desired consistency. I don’t add nuts of any kind because, alas, Ron can’t eat nuts. If you’re looking to make a larger batch of pesto, try this recipe for Basil Pesto.
Preserved Lemons| I sub preserved lemons for fresh in many recipes, and the results are delightfully pungent and zesty.
Rice| (see Instant Pot Methods).
Crispy Shallots| Cut the shallots in half, end to end, and remove the skin. Slice thinly. Cook the sliced shallots in a generous amount of olive oil over medium high heat, stirring often, until deep golden brown. Using a slotted spoon, transfer to a paper towel to drain. Season with flaky sea salt and let cool until crisp.
Sourdough Croutons or Breadcrumbs| I stash cubes of leftover sourdough in a Ziplock bag in the freezer for making croutons. I pull the cubes out of the freezer, and thaw them in the microwave. To finish the croutons, I toss them with oil, salt and pepper, and grated garlic, and bake them in a 400 degree oven until crisp. Watch them closely to ensure they don’t burn! For breadcrumbs, I just remove the crust from fresh bread, and buzz chunks of bread in the food processor. Then, depending on the dish, I may brown the breadcrumbs in a skillet on the stove.
Stir-Fry Sauce| Add the following to a mason jar with a lid – 1/2 cup soy sauce, 1/2 cup water, 1 t sesame oil, 3 T white wine vinegar, 2 (or more) cloves minced or grated garlic, 1 knob of grated ginger, 2 T sugar, 1 T cornstarch. Shake until combined.
Frozen veg| I typically buy organic frozen veg in big bags from BJs – corn, peas, and broccoli mostly. And of course we freeze much of the veg that we grow – yellow squash, zucchini, pattypan squash, tomatoes, jalapenos, bell peppers, Romano beans, etc. In most cases, I don’t even bother to thaw the veg before adding to whatever we’re cooking, unless I need to let it thaw partially so that I can chop it into the appropriate size/shape for the dish.
Velveting Beef| Slice the beef into bite-sized strips| Coat the beef with 1 T of tamari, 1 t cornstarch, and 1/4 t baking soda.| Gently mix well until the cornstarch is no longer visible, then fold in 1 t of sesame oil| Set aside in the fridge for at least 10-15 minutes. Velveting is a mandatory step in stir frying beef, pork, or chicken, rendering it silky and tender. It’s also useful for tenderizing meat intended for stews or curries.
Wasabi Mayonnaise| mix together 1 1/2 t wasabi powder and 1 t water; stir in 3 T mayo and 1/4 t sugar, and continue stirring until the mixture is smooth and the sugar has dissolved. Let rest for at least one hour to allow the flavors to meld.
Whipped Cream| Chill the whisk and bowl of your stand mixer for 30 minutes| Whip 1 pint of whipping cream, 2 T of sugar, and 1/4 t vanilla on high speed until stiff peaks form. (NOTE: This makes a lot; it’s nice to have left-over whipped cream for your coffee the next morning.)
White Balsamic Vinaigrette| Whisk together 1/4 cup white balsamic vinegar with 1/2 cup extra virgin olive oil, 1 t of Dijon, and a smidgeon of salt and pepper.
