Category Archives: Kitchen Advice

So you’re cooking Thanksgiving dinner? Here’s your guide to success.

So you’re cooking Thanksgiving dinner this year. And it’s your first time. And the in-laws are coming?! Holy s***! …How did you agree to this again?

Your palms are sweating, your ears are ringing and you have no freaking idea what to do. Well, the first thing is to calm down – breathe in, breathe out, “Ohmm…”

So now that you’re back on earth, let’s take this step by step, shall we?

  • Read my rules for throwing a successful dinner party.
  • Thanksgiving is now ten days away: this is the perfect time to plan your menu. First, finalize the number of guests you’ll be feeding and pick the dishes you’ll be serving. The classic repertoire includes a starchy dish or two (mashed potatoes, mac & cheese, sweet potatoes, etc.), vegetables, a fresh salad (with lots of greens and a simple homemade dressing), and good fresh bread. Lastly, write out a comprehensive grocery list.
  • Remember: no matter how scrumptious your sides, if the turkey is not up to par, the meal will be…well, kind of a failure. A dry rub or brine, and the right flavoring agents, followed by constant basting will get the job done right. Do your research, pick the method that you feel most comfortable with, and buy your bird! All the good ones will be taken by the weekend so get yours now!
  • If there is any one rule of throwing a dinner party, it is to never serve a dish you’ve never cooked before. Because you just never know if the amounts/methods/cooking times, etc. will work out as well for you as they did for somebody else. But if you can’t help yourself, for Thanksgiving, make only one new dish, but no more. Since there will be so much goodness on the table, it’s unlikely that one little side dish will ruin your entire dinner.
  • Don’t do everything by yourself. If you are like me (a self-proclaimed kitchen Nazi), you will have a very difficult time with this, but if you want to be the graceful host that I know you can be, let your guests help you! The morning of the big day, your guests will inevitably call and ask, “So what should I bring?” Don’t be shy to give them assignments – people will want to contribute to this day. Ask one friend to get baguettes from your favorite bakery, another to make her famous cupcakes, and another to bring wine/beer/cocktail ingredients.
  • Consider the prep/cooking time of each dish and make them in order, starting with the one that will take the longest.

Here are a few of my recipes that would make great turkey day sides:

Caramelized onion and goat cheese crostini

Cornbread sausage stuffing

Crispy breaded cauliflower

Pan-fried Brussels sprouts

Spinach and farmer cheese roulade

And while you’re at it, check out last year’s comedic take on the pros and cons of Thanksgiving.

Alas! A guide to curry for ignorant people.

On many an occasion I have gotten into subtle arguments with people on the ever-contentious topic of curry. “Curry is a type of soup!” will fly out of someone’s mouth, or “Curry is a plant!”, to which I reply, “Guys, curry is actually an umbrella term.” The truth is, I just love the term umbrella term, but in reality, I am just as ignorant as the people I argue with. But alas, the confusion is over. I have finally done the research and am ready to share what I learned with you. Please, for the goodness of humanity, share this post with everyone you know, so that ignorant arguments about curry will be no longer.

What I learned is that ‘curry’ is something to be often found in either Indian or Thai kitchens, as well as in other Asian countries’, and there is no such thing as a curry plant. And contrary to ignorant Western beliefs, not all Indian dishes contain this ingredient.

Curry Powder: This is a yellow seasoning of Indian origin that is available at most US supermarkets. It’s a spice blend that varies by brand, but most include: coriander, turmeric, cumin, fenugreek, and paprika. A pre-packaged mix is a strictly Western phenomenon because in India, the blend is prepared right before it is added to a dish.

Curry Paste: Unlike the dry seasoning described above, a curry paste is usually a blend of: fresh chilis, lemongrass, galangal (a plant of the ginger family), garlic, shallots, kaffir limes, cilantro root and shrimp paste (kapee), that is most popular in Southeast Asian kitchens. It is most often red, green or orange. (source: Temple of Thai) Canned/jarred curry paste can be purchased in most Asian markets. Also unlike the powder, this stuff is very spicy.

Curry as a dish: ‘Curry’ is something you are likely to see on Asian restaurants’ menus. A Thai curry dish, for instance, can be characterized as a soup, and it is usually made with a coconut milk base, along with meat, seafood and/or vegetables, and it is seasoned with a curry paste. An Indian-style curry dish is likely to be thicker, more stew-like, than its Thai counterpart. It is also seasoned differently and often features yogurt as the base for its sauce.

“Curry is too spicy for me…”: Most people of the Western world are unaccustomed to eating spicy foods, which is okay, as most Western countries have mild climates that aid in the preservation of food. South Asian countries are not so lucky. Because their climate is much hotter and muggier, like in Thailand, their food is prone to rotting faster than ours. Ingredients like chili peppers help fight off rot, therefore keeping food fresh longer. Of course most homes today have refrigerators that do a great job of preserving food, but refrigerators are a relatively new development in the history of Asian cuisine.

Well, I hope the ignorant readers out there find this post helpful. I sure do. And please, if you are more educated on this subject than me, share whatever information I missed in the comments section below. Thanks!

Sasha’s guide to guilt-free snacking!

I’m sure I speak on  the behalf of us all when I say that I’ve let myself be seduced by the vending machine one too many times…the chocolate items are what usually get me. Well no more! I’ve compiled a list of healthy, delicious snacks that can be eaten at home or on the go, throughout the day/between meals.

The perfect snack has some carbohydrates to provide energy, and plenty of protein, which keeps you full (and builds muscles!) Most of these snacks fill the criteria.

  • Hummus and carrots: Chick peas provide protein, iron and fiber. Carrots also have fiber, and vitamin A, which prevents the loss of eye sight. A good serving size for this is one medium carrot and about 2 tbsp of hummus.
  • Pears and organic almond butter: Almond butter provides heart-healthy fats and protein, while pears are high in potassium and fiber (most of which is in the skin, so don’t peel it!) Serving size: 2 tbsp butter, one pear.
  • Apples and organic peanut butter: Peanut butter has a decent amount of protein (and it’s also very yummy!) and apples are high in vitamin B. Serving size: 2 tbsp butter, one apple.
  • Cheese and grapes: cheese has calcium and protein but also a lot of fat, so eat it moderately. Grapes have vitamin C. Serving size: cheese- about half the size of the palm of your hand, grapes- about 3/4 of a cup.
  • Roasted nuts and dried fruits: As previously stated, nuts are high in protein, but also have a lot of fat. One serving of nuts is the amount you can hold in one hand.  Dehydrated fruits provide carbohydrates and fiber. I recommend mangoes, apricots and cranberries.
  • Greek yogurt and berries: Greek yogurt is higher in protein than the regular kind and berries (esp. the dark ones, like blueberries and blackberries) have a lot of antioxidants, which aid the immune system and help keep you looking young and fresh. Serving size: 6 oz yogurt and as many berries as you find necessary.

Tips For a Successful Dinner Party

I love entertaining at home – it’s more comfortable and relaxed than going out, and I get to choose what my guests will eat and drink. With the winter holidays in full swing, people are more likely to throw brunch/dinner/cocktail parties than any other time of year. So here are a few tips for throwing a successful party at home:

  • DO NOT use new recipes for the first time for a party, or at least not more than one. Make sure you use recipes you’ve tested and perfected.
  • DO NOT trim the fat. Sometimes when I cook for myself, I use less butter, cream or cheese than a recipe calls for to cut down the calories and make the dish a bit healthier. Or I substitute butter with olive oil. Or use low-fat versions of things. But do not do this for guests! Parties call for decadence so feel free to use extra butter instead.
  • DO NOT forget to chill the drinks that need to be chilled! And DO make sure you have enough ice.
  • DO plan out in what order you’ll start cooking the dishes, according to each dish’s cooking time.
  • DO prepare whatever you can the day ahead – be it a pie crust, a beef stock, chopped garlic, or filling the salt and pepper shakers. Starting party preparations a day before greatly reduces any possible stress that cooking for guests may cause. Also, prepare the tablecloth, napkins, plates, silverware, stemware and platters… which brings me to my next point…
  • If you are expecting ten guests or under, DO use glass plates and real silverware! No paper or plastic! Using real dishes serves two purposes. 1.) It is much more appetizing to eat from real dishes as opposed to disposable ones, and 2.) It lets your guests know than you don’t mind doing the dishes for them or taking the extra time to fill the dishwasher. If you’re expecting more than ten guests, you might simply not have enough plates for everyone, in which case it’s okay to use disposable ones.
  • DO surprise people! Don’t be afraid to serve interesting, unexpected foods and flavors. Your friends trust you and they’re more likely to broaden their flavor horizons with your encouragement. Besides, wouldn’t they feel super-guilty knowing that you spent all day making escargot and chocolate-covered bacon and they didn’t even try it?
  • DO choose the music that will accompany your party. May I suggest a little Miles Davis or Louis Armstrong?
  • And above all, DO enjoy yourself! Yes, it is stressful overseeing the food and drinks, and making sure your guests like everything (and that they’re getting along, right?) but don’t forget about yourself. Once all the food is served, relax, grab a drink and enjoy your friends’ company.

Cheers!

Tips for beginner cooks, part deux

 

Here is another set of tips for the novice cooks out there:

-DO NOT use jarred minced garlic. It is no flavor! It is a waste and a disgrace! Garlic is one of God’s greatest gifts to humankind (along with butter and cheese, of course). Fresh garlic, when chopped and used properly, can add the most wonderful flavor to almost any dish. Do it justice! Buy one head at a time and store it in a dark, dry place.

-DO invest in a pepper grinder and use it! This is the same concept as the garlic. Freshly ground pepper provides a distinct, simple layer of flavor to food. If you go for the boxed, pre-ground kind, you might as well omit it altogether.

-DO make your own croutons. The kind you can buy in the store are always on the stale side, and full of preservatives and other nasty stuff. It’s really simple to make your own: chop bread, heat skillet on low heat, add bread to skillet, drizzle with olive oil, add salt and any other spices you desire, cook for about 12 min, stirring occasionally, until croutons are crispy and brown. Viola!

-DO use lots of fresh herbs. Most dishes benefit from the addition of chopped, fresh herbs toward the end of the cooking process, or as a garnish, just before serving. I find that parsley is the most versatile herb to have around, but the world of herbs is an extensive one so explore!

*Image: Give the Bitch Her Chocolate: The Feisty Foodie Edition. Ten Speed Press: 2009.

Tips for beginner cooks

I’ve wanted to write a post like this since I first started this blog and am now finally getting around to it!

 Whenever I cook with beginner cooks/people who don’t cook often, I always notice them making the same cardinal mistakes. Though these rules become second nature to one who cooks regularly, they may not be so obvious to a beginner. So here are a few do’s and don’ts:

 · When grilling or pan-frying meat (chicken, steak, pork, burgers), DO NOT press on the meat while it is cooking, with your spatula, tongs, or whatever weapon of choice is handy. JUST LEAVE IT BE! If you press on it when it is cooking, you risk losing all the juices and being left with a sad, dry piece of meat. Nobody likes that.

· DO NOT stir constantly! Stir only the amount specified in the recipe.For instance, when boiling pasta, stir 2-3 times in the 10-minute or so cooking time. (In this case stirring too often will not necessarily hinder the dish but it is simply a waste of time!) However, when tackling something a bit more challenging, like risotto, most recipes will call for continuous stirring, which is a crucial step for the final product.

· DO NOT crank the heat to high unless so specified! For example, when making an omelette, my sister Lily always sets the heat at super high, and ends up discarding her final product because raising the heat does not cook food faster! Science cannot be fooled! The potential meal will only burn and be inedible. Nobody likes that either, n’est-ce pas?

· DO season each layer! Do not wait until the product is done to salt it. Salt brings out foods’ flavors and each layer needs to be seasoned to ensure proper flavor development. When making a stew, for example, season each layer of ingredients as you add them to the pan. (e.g. vegetables+salt, meat+salt, potatoes+salt, etc).However, do not over-salt! When seasoning, add just a pinch at a time.

· DO always taste a dish before serving it. Isn’t it a shame to plate something and then taste it, only to find that the seasonings need  adjusting?

The above are only a few guidelines. Cooking is an intricate science and art, and it requires consideration of many more elements than I listed. However, I hope these help.