From the category archives:

Cooking 101: How to Cook!

How to Make a Banana Smoothie

by Joi on February 11, 2010

I bought a new blender yesterday with one thing in mind – Smoothies! I’ve tried out a few and I’m completely hooked. So far, my favorites are Blueberry Smoothies, Strawberry Smoothies, and Banana Smoothies.

A banana smoothie is a healthy, quick cold treat that you can make any time of year, not just in summer. There are a variety of ways to make a banana smoothie, but in this article we’ll stick with the basics.

Here are the tools and utensils you’ll need to make your banana smoothie:

A blender
Knife to cut up your banana
Serving glasses
Measuring cups

And here are the ingredients that we’ll be using to make our banana smoothie:

1 ripe banana
1 cup of crushed ice
1 cup of cold milk
1 tbsp of brown sugar

Here’s how to make the perfect banana smoothie every time

Some people like to freeze their banana first before adding it to the blender, but I find it turns out great using a regular room temperature banana.

Peel your banana and break it or cut it up into pieces and add it to your blender. Then pour in the ice, milk and add the brown sugar.

Turn on your blender and hold the top of the lid firmly in place. This is important because with something hard like ice inside, there’s a possibility that the lid could get knocked off and then you’d end up with a mess. If you don’t have crushed ice, use ice cubes instead, but pulse the blender a few times to break the ice cubes into smaller pieces.

Blending time should take about 30-60 seconds, but make sure your banana smoothie has a smooth creamy texture before serving.

When the mixture is finished blending, pour it out into a glass and if you decide to use a straw to drink from, use bigger straws to make it easier.

Video: How to make a banana smoothie

(I have no idea who this is in the video below – I just thought it might be helpful for my readers!)

I’ve become a Smoothie addict, so you’ll be seeing plenty of smoothie recipes, tips, and what not. I’m working on iced coffee drinks as well…. I’ll bet you already assumed that. So transparent.

Italian Recipes and a Fresh,Wasteful Approach in the Kitchen

by Joi on January 27, 2010

I happen to be in the middle of jury service, which means that for this week I’m nearly out of commission. I was sent the following Guest Post and recipes yesterday and, ironically, they came at a time when a little extra help was especially appreciated! Italian food is so amazing that it doesn’t need an introduction… simply an opportunity to impress.

So, with that said, enjoy the article and enjoy the recipes.

“Waste Not, Want Not” and Make it Delicious!
By Lidia Matticchio Bastianich and Tanya Bastianich Manuali,
Author of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes

There is no more appropriate time than now to think about how and why we cook. Food is a way of connecting with the people who surround us. Through it, we communicate emotions like love, compassion and understanding, and there is no better opportunity to communicate with our children than at the table. It’s where we can discuss our values of life that are important to us as individuals, as a family and as a part of the world we live in.

As overconsumption and greed have come to haunt us, now is a time for reflection. We should be looking back at the generations before us to understand their approach to the table. Growing food, shepherding animals, foraging for the gifts of nature is all part of respecting food. Nothing needs to be wasted. Bread can be recycled and used in soups, casseroles, lasagnas and desserts. Water is carefully conserved as in the pasta recipe I share below where the same water in which vegetables are cooked is used to cook the pasta that follows, and then that is saved for soups or for making risotto.

When one respects the food we prepare, it also leads to a more sensible and balanced intake of proteins, legumes and vegetables.

So “waste not, want not” and make it delicious!

Excerpt from Lidia Cooks from the Heart of Italy (Alfred A. Knopf, 2009)

FRESH CAVATELLI WITH CAULIFLOWER RECIPE

Maccarun ch’I Hiucc
Serves 6

Cauliflower is one of my favorite vegetables, and I regret that many people don’t sufficiently appreciate its unique flavor and nutritional value. This is not the case in Molise, where it is cooked often and creatively, as exemplified by the following two simple vegetarian pasta dishes. The first recipe, maccarun ch’i hiucc, is zesty with garlic and peperoncino.

1/2teaspoon kosher salt, plus more for the pasta pot
1/2 cup extra-virgin olive oil
7 plump garlic cloves, peeled and sliced
1/2teaspoon peperoncino flakes, or to taste
2 tablespoons chopped fresh Italian parsley
1 large head cauliflower, cut in small florets
1 batch (1½ pounds) Fresh Cavatelli (preceding recipe), or 1 pound dried pasta

1 cup freshly grated pecorino (or half pecorino and half Grana Padano or Parmigiano-Reggiano, for a milder flavor)

Recommended equipment: A large pasta pot; a heavy-bottomed skillet or sauté pan, 12 inch diameter or larger

Fill the large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat to a boil.

Pour the olive oil into the skillet, set over medium-high heat, and scatter in the sliced garlic. Let the garlic start to sizzle, then toss in the peperoncino and parsley; stir and cook for a minute. Ladle in a cup of the pasta cooking water, stir well, and adjust the heat to keep the liquid in the skillet simmering and reducing gradually while you cook the cauliflower and pasta.

With the pasta water at a rolling boil, drop in the cauliflower florets, and cook them for about 3 minutes, until barely tender. Drop in the cavatelli, stir, and return the water quickly to a boil. Cook another 4 to 5 minutes, until the cauliflower is fully tender and the pasta is al dente (if you are using dried pasta, it will, of course, take longer).

Lift out the florets and cavatelli with a spider or strainer, drain briefly, and spill them into the skillet. Toss well, to coat all the pasta and vegetable pieces with the garlicky dressing, then turn off the heat, sprinkle over the skillet the grated cheese, and toss again. Heap the cauliflower and cavatelli in warm bowls, and serve immediately.

CHOCOLATE BREAD PARFAIT RECIPE

Pane di Cioccolato al Cucchiaio
Serves 6

This recalls for me the chocolate-and-bread sandwiches that sometimes were my lunch, and always a special treat. And it is another inventive way surplus is used in Umbrian cuisine, with leftover country bread serving as the foundation of an elegant layered dessert. Though it is soaked with chocolate and espresso sauce and buried in whipped cream, the bread doesn’t disintegrate, and provides a pleasing textural contrast in every heavenly spoonful.

8 ounces bittersweet or semisweet chocolate, finely chopped
8 ounces country-style white bread, crusts removed
1/2 cup freshly brewed espresso
2 tablespoons dark rum
2 tablespoons sugar
1-1/2 cups chilled heavy cream
1 cup sliced almonds, toasted

Recommended equipment: A large rimmed tray or baking sheet, such as a half-sheet pan (12 by 18 inches); a spouted measuring cup, 1 pint or larger; 6 parfait glasses or wineglasses, preferably balloon-shaped

Put the chopped chocolate in a bowl set in a pan of hot (not boiling) water. When the chocolate begins to melt, stir until completely smooth. Keep it warm, over the water, off the heat.

Slice the bread into 1/2 inch-thick slices, and lay them flat in one layer, close together, on the tray or baking sheet.

Pour the warm espresso into a spouted measuring cup, stir in the rum and sugar until sugar dissolves, then stir in half the melted chocolate. Pour the sauce all over the bread slices, then flip them over and turn them on the tray, to make sure all the surfaces are coated. Let the bread absorb the sauce for a few minutes.

Meanwhile, whip the cream until soft peaks form, by hand or with an electric mixer.

To assemble the parfaits: Break the bread into 1-inch pieces. Use half the pieces to make the bottom parfait layer in the six serving glasses, dropping an equal amount of chocolatey bread into each. Scrape up some of the unabsorbed chocolate sauce that remains on the baking sheet, and drizzle a bit over the bread layers. Next, drop a layer of whipped cream in the glasses, using up half the cream. Top the cream layer with toasted almonds, using half the nuts.

Repeat the layering sequence: drop more soaked bread into each glass, drizzle over it the chocolate sauce from the tray and the remaining melted chocolate. Dollop another layer of whipped cream in the glasses, using it all up, and sprinkle the remaining almonds on top of each parfait. This dessert is best when served immediately while the melted chocolate is still warm and runny.

Author Bio:
Lidia Matticchio Bastianich, coauthor of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipe, is the author of five previous books, four of them accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia (among others), and she lectures on and demonstrates Italian cooking throughout the country. She lives on Long Island, and can be reached at her Web site, www.LidiasItaly.com

Tanya Bastianich Manuali, Lidia’s daughter and coauthor of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipe, received her Ph.D. in Italian Renaissance art history from Oxford University. Since 1996 she has led food/wine/art tours of Italy. She lives with her husband and children on Long Island.

Steamed Asparagus, Just Where Have You Been All My Life?

by Joi on January 20, 2010

My family and I have fallen completely in love with asparagus. One of my Christmas gifts from my husband was a bamboo steamer and asparagus is its favorite resident. Not only is steamed asparagus nothing short of delectable, it’s a nice, crunchy part of a healthy diet.

Asparagus is low in calories
Asparagus has very little sodium
Asparagus is a very good source of potassium and fiber
Asparagus is an excellent source of folacin, thiamin, and Vitamin B6

Naturally, even with all of that going for it, if it didn’t taste fantastic, it wouldn’t be invited back into the kitchen.

My favorite way to serve asparagus is steamed and, personally, I think I am the reigning queen of steaming (dusts left shoulder, then right shoulder). I guess it’s a personal thing, but I love for my steamed vegetables to retain a little crunch.. a little attitude. I want to know that it’s a vegetable I’m eating, not pudding! Below are a few key tips for steaming asparagus:

When buying asparagus, look for smooth, round, and tender medium-sized spears. Be sure to look at the tips – you want the asparagus to have closed tips. Also, be sure the stalks are uniform in size, so they’ll all cook in the same amount of time.
Cut or snap off the tough ends. Wash asparagus and remove scales if they’re sandy or rough.
Steam asparagus in an electric steamer, a stove-top steamer, or a bamboo steamer for 6 – 8 minutes.

You can also microwave asparagus. For spears: Place asparagus spears in a square microwavable-safe dish about 8×8x2 inches. Add 1/4 cup water and microwave between 6 and 9 minutes. For Pieces: Add 1/4 cup water to cut up asparagus and microwave for 6 to 9 minutes.

Asparagus is wonderful lightly salted and served with lemon but my favorite way to serve it is with Hollandaise Sauce. Before you run from the room screaming, I’ve got your back.

McCormick and Knorr’s both make outstanding (and unbelievably fast and easy) Hollandaise Sauce mixes.

I have used mixes and I have made Hollandaise Sauce from scratch. I actually prefer the mixes! I’m not sure why that is, but the flavor and the texture is just 100 times better when made from a mix. It’s also about 100 times faster as well. Faster, easier, and tastier. That’s tough to top.

Grab some asparagus and a package of Hollandaise Sauce on your next trip to the store. If you haven’t eaten asparagus in a while, it might be better than you remembered.

While on the subject of asparagus, I’m going to hunt through some of my beloved heirloom cookbooks and recipes and find my grandmother’s wonderful Asparagus Casserole recipe. Even as a kid in a “But Granny, it’s greeeeeen!!!!” phase, I still licked my plate clean when she served her asparagus casserole. I’ll post the recipe tomorrow.

Cooking 101: How to Brine a Turkey

by Joi on December 15, 2009

How to Brine a Turkey

When it comes to making and serving turkey – your reputation as a cook is riding higher than ever! If it’s tasteless, dried out, and lacks any resemblance of moistness, you’re toast! However, if you serve up a nice, juicy, flavorful turkey – you’re everyone’s hero. If you wouldn’t mind achieving this sort of hero status and want to serve a turkey that’ll have them raving all year long, try soaking your turkey in a brine solution overnight.

Brining a turkey is probably the simplest and easiest way to add flavor to any holiday meal. Here are the basic tools and utensils you’ll need to brine a turkey:

large 10+ quart cooking pot
chest cooler bigger and deeper than your turkey
large wooden spoon

And here are the ingredients you’ll need to brine your turkey:

2 cups kosher salt
2 tbsp peppercorns
5 bay leaves
2 cups brown sugar
1 bag of ice
1 6-12 lb turkey
6 cloves fresh garlic peeled

How to brine a turkey

Make sure you make your brine mixture 2 days before you’ll actually be cooking your turkey!

First of all, fill up your large cooking pot with at least 2 gallons (8 litres) of cold, fresh water and put it on the stove on the highest setting. Now pour in your kosher salt and brown sugar. A general rule of thumb is to add one cup of each per gallon of water used.

Next throw in your bay leaves, peppercorns and garlic cloves. Then bring the whole thing to a boil while stirring occasionally. Boil the brine mixture for about a half hour to make sure the pepper, bay leaves and garlic have had a chance to infuse the liquid nicely.

Remove the pot from the heat and let it cool for a couple of hours before putting it in the refrigerator overnight.

The next night before you go to bed, wash off your turkey under the faucett and remove anything from the inside, like the neck and giblets. Put your turkey in the cooler and pour in your brine mixture, making sure that the entire turkey is covered with liquid. Then pour in the bag of ice and place the cooler in a cool place like your garage or basement. Leave it in the brine solution for about 9 or 10 hours and no more or it could be damaged beyond repair.

Then take the turkey out of the brine mixture and dry it completely with paper towels, inside and out. Place it into your roastpan and keep it in the refrigerator until you’re ready to put it into the oven.

Be sure to clean and disinfect all the tools and utensils immediately after using them and don’t forget to wash your hands thoroughly after touching raw meat of any kind, especially poultry.

Of course, there are many variations you can use when cooking just about anything. As a rule though, one cup of kosher salt and a cup of sugar per gallon (4 litres) of water is best. The other ingredients of the brine mixture are optional and can be experimented with depending on what your tastes are.

Video: How to brine a turkey – by someone who isn’t associated with me or this site in any way. But what skills!

Cooking 101: How to Make Perfect Boiled Eggs

by Joi on December 11, 2009

How to Boil an Egg

It’s surprising how easy it is to boil an egg, yet how many people get it so wrong. Below are quick and easy instructions on how to make the perfect boiled egg every time.

Tools and ingredients you’ll need to make the perfect boiled egg:

A small to medium sized saucepan
An egg timer or stopwatch
One or more eggs
Water

How to make the perfect boiled egg:

First, run enough cold water in the saucepan to cover your eggs by at least one centimeter, or about a half inch. If your eggs are not fully covered by water, they’ll crack because of the difference in temperature between the part of the shell exposed to the air.

Place your eggs in the water, make sure they’re covered, and turn the heat up to medium high. Once your water starts to boil, turn your timer on – 3 minutes for soft boiled eggs and 6-7 minutes for hard boiled eggs, then turn your heat down to medium. Stir the eggs at least once half way through the boiling process to make sure they cook evenly.

Don’t cook your eggs too long. Boiling your eggs too long will result in a green ring forming around the yolk which is unsightly and makes the egg taste bitter. Generally, 6 minutes at a rapid boil is the limit to how long you want to boil an egg.

When the eggs are finished cooking, there are a number of different ways to serve them. You can simply serve them as-is in an egg cup with toast, or you can cook them a little firmer and use them to make egg salad sandwiches. A lot of people like to dice boiled eggs and add them to a nice garden salad. A few of my daughters, and my husband, love to approach eggs with a bottle of hot sauce in hand. Personally, all I ask for is my pepper shaker and I’m good.

However you decide to cook them, eggs make for a quick, easy and inexpensive way to add extra protein, nutrients and Omega 3 to any diet! Boiled eggs are especially nice because you dodge the frying as well as the butter.

Here’s a short video of another person’s technique for making boiled eggs (This woman is in no way associated with Get Cooking or me, for that matter… but she serves as an excellent video instructor!)