These are the TOP 5 work horses in MY kitchen, the tools I cannot live without. Let me know if you agree or list YOUR top 5 kitchen work horses in the comments. #5 – Boos cutting board – this one is 18″x24″x1 1/2″ and sits next to my cook top. I use it to chop all vegetables and herbs, (I use a plastic cutting board for raw meat). Treating it monthly with mineral oil, it will last a very, very long time. http://www.johnboos.com/Items_page.asp?s=r&SalesCode=&Prod=1&Page=6&Group=15&hdg=Cherry%20R-Board%201-1/2%22%20Thick%20-%20Reversible%20%20&nsf=False&nsfc=False&csa=False #4 – 2 qt. All-Clad sauce pan – it high sides and durability makes it useful for everything from making sauces to reheating leftovers. All-Clad says…
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Quaint Gem in Greenville, Passerelle Bistro
Searching for a nice, less expensive restaurant for Valentine’s Day dinner was not difficult after I saw Chef Teri Youngblood profiled on local WYFF. She is one of four chefs in South Carolina chose to be a state culinary ambassador, by the governor. She’ll spend 2016, touring the Southeast at various culinary events, giving cooking demonstrations and educational seminars. Quaint but comfortable, this French bistro setting offers guest the choice of dining inside or a veranda that is heated and enclosed during the cooler weather. The restaurant sits at the start of Liberty Bridge in Falls Park. Interior is fresh with French artwork and eastern European style furniture. One bathroom serves all guest, which…
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How to use measuring devices
Liquid measuring devices: These are usually glass or plastic. Fill cup to appropriate line, place on a level surface. Water surface can curve downward, so use bottom of curve for accurate measurement and NOT the edge that is against the cup. Dry measuring devices: These devices do not have spouts. Used for powders and sugars. Scoop ingredient in cup, use a knife or straight edge to level off the top of the cup to make a smooth surface and level top Measuring spoons: Are used to measure both liquid and dry ingredients. For powders, scoop ingredient into spoon and level off with a knife or straight edge. For liquids, pour liquid into spoon by filling It full, level with the top straight edge. Plunger devices: Usually made from plastic, plungers are good for any type of thicker ingredient such as syrup or molasses. They are great for packed brown sugar. Retract plunger to appropriate amount, fill device and smooth off top with a straight edge. Turn upside down and push ingredients out with plunger.
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Easy steak rub/marinade
Last night, we shared a porterhouse steak cooked on the gas grill. It was amazing. I came up with a new marinade that was EASY and flavorful. Blot dry your steak with paper towels to allow your rub to adhere. Using our tenderizer, I pressed holes into the steak to allow the marinade to soak in. Liberally sprinkle your rub on the steak, pressing down the herbs to adhere. I used Dizzy Pigs “Raise the Steaks” Place steak in a zip lock bag. Wisk together: 3 T. of your rub; 1/4 cup of port wine; 1/4 cup of good extra virgin olive oil; 3 T. of worcestershire sauce; 3 T.…
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New Herb Product
Check out this herb product I found. The basil and parsley are slightly dried and vacuum sealed in the stack able container. The manufacture claims they will stay fresh, if properly resealed and placed in the refrigerator for four weeks once opened. I will let you know if they last….
