The Kitchn Archive
2011
March

The Kitchn Archive: Mar 2011

Grüner Veltliner: Austria’s Most Popular White Wine
I have been writing for The Kitchn for almost three years and cannot believe that I have never dedicated a full post to one of our favorite go-to wines – Austrian Grüner Veltliner. It has become a staple in our house for its deliciousness and versatility. How many of our Kitchn readers are also ‘Grüner’ fans?Grüner Veltliner is Austria’s most important white grape variety, accounting for around one third of all white grapes planted.
Mary Gorman-McAdams
Mar 31, 2011
Looking for a Combo Waffle and Pizzelle Maker
Q: I’m trying to find a waffle iron that does both round Belgian-style waffles and pizzelles (or at least, thin enough waffles to make waffle cones).I’d rather have one appliance that does both than two for essentially the same purpose. Any ideas?Sent by CaraEditor: Cara, this is an obvious double-duty feature for a small appliance, right? Well, it’s proved surprisingly hard to find. Emeril’s brand had one, but it appears to be off the market.
Faith Durand
Mar 31, 2011
Old-School Recipe: Make Your Own Strawberry Milk!
After I made this crazy hot pink Valentine’s confection, one of the comments on the strawberry milk required for the cake was, “Why not make your own?” Now that was a great idea! Creamy, smooth and straight from the diner of my dreams, a glass of chilled, pink, and homemade strawberry milk will make your after-school snack gee whiz terrific! While preparing that cake I mentioned, I thought I fell in love with the bottled (eek, super artificially flavored!
Leela Cyd
Mar 30, 2011
Recipe: Sweet Potatoes Braised with Rosemary & Milk
Take a look at this big mess of sweet potatoes — all sticky, orange, and browned. These are the best sweet potatoes I’ve made in a long time, but they also happened to be the simplest. I cooked these sweet potatoes up rather quickly, just before throwing a whole bunch of chicken thighs on the grill. I was feeding a small crowd of six, and I was looking for hearty food!
Faith Durand
Mar 29, 2011
Serves One! Eggplant Flatbread on No-Knead Pizza DoughCookbook Recipe from Serve Yourself by Joe Yonan
The Washington PostThe recipes in this book are pared down in size but not in flavor or technique. There’s an entire chapter on tacos (Joe is from Texas), beautiful soups and stews, and small-scale desserts, like Coconut French Toast with Bananas Foster. This pizza is one we’d make in a heartbeat; it has spicy homemade hummus and pan-fried chickpeas on top. And, of course, a dough in the now-classic method.
Elizabeth Passarella
Mar 29, 2011
What Are Some Great Cheeses To Go With Whiskey?
Q: My husband is having a few of his friends over for a whiskey tasting. I want to make a cheese tray to go with the various whiskeys they will be sampling but I don’t know where to start. The Cheesemonger’s recent post regarding Kerrygold Aged Cheddar was a help, but is only one cheese and I’ll need more than that for my tray!I don’t know the exact whiskeys they will be sampling, as it’s BYOW, but they all will be “Highland Scotch Whiskeys.
Faith Durand
Mar 29, 2011
CLEANCut: A Touchless Paper Towel Dispenser?
First there were no hands sensor soap pumps. Now it’s a touchless, no-hands-needed paper towel dispenser. The designers say that this design helps save a lot of paper towels in the long run — take a peek and see how it works.This paper towel dispenser works much like a dispenser in a public restroom: You move your hand in front and the paper towel rolls itself out.
Faith Durand
Mar 28, 2011
7 Women Who Turned Their Food Passion into a Career
Ever considered turning your jam into a business? That’s what Rachel Saunders did with Blue Chair Fruit (which we happened to feature in a cookbook review). This month’s O magazine touches on six other women who succeeded in creating a business out of their interest in food.More than just stories about the food that allowed these women to start their own businesses, O Magazine covers how each of them got started. One similarity between the stories? No idea is too small.
Stephanie Barlow
Mar 28, 2011
The 2-Burner Trick: How to Cook on an Electric Stove
I recently moved into a new apartment that has everything going for it – except the stove. It’s been years since I cooked on an electric stove top, and the adjustment period has come with its fair share of burnt onions and rubbery eggs. This trick for cooking on two burners has become my new favorite coping mechanism.The biggest trouble with electric stoves is they are slow to change temperature.
Emma Christensen
Mar 28, 2011
In a Hurry: 3 Defrosting Tips for Super Fast Results
Freezing food is a great way to conserve and plan for easy dinners, however, it doesn’t make for a spontaneous cooking experience. Read on for a few tips that take defrosting beyond waiting hours and nuking it in the microwave. 1. Thaw Meat Quickly with Water – This trick has become the standard in my kitchen. Simply put frozen meat in a bowl and run cool water over it until it has thawed. Don’t use warm or hot water as it will start to cook the surface of the meat.
Stephanie Barlow
Mar 25, 2011
Emily’s Favorite Knife: Shun Bob Kramer Meiji Chef’s Knife
My Shun Bob Kramer Meiji Chef’s Knife and I have only been together for three months, but I have a feeling this relationship is serious. The most beautiful knife I have ever owned, it makes everyday chopping and slicing feel like a special occasion. This 6-inch Shun Bob Kramer Meiji Chef’s Knife was a gift from my stepfather, who thought its size and weight would suit my slender hands. He was right.
Emily Han
Mar 24, 2011
Recipe: Basil Ricotta Tortelloni with a Rustic Tomato Sauce
I had the privilege of learning this recipe from a very seasoned chef in Italy during a cooking class at his family restaurant. It was no surprise that he made creating this dish from scratch look simple. But after a few attempts (and mishaps) in my own kitchen, what surprises me now is that it’s something I can put together without looking at instructions.
Stephanie Barlow
Mar 23, 2011
Nylon vs. Stainless Steel Kitchen Tools: Which Is Better?
If you’re like us, you have a mix of both (plus a wooden spoon or twostocking a kitchenOur bottom line advice: No one needs a full set of either nylon or stainless steel cooking tools. We’re not big fans of sets of anything (pots and pans, knives—buy those individually), but those already-stocked crocks of utensils are overkill. Here are our opinions on plastic vs. metal.
Elizabeth Passarella
Mar 22, 2011
Tip for Maximum Flavor: Grill Meat Before Braising
Ever since I got a gas grill, conveniently located just outside my kitchen, I have been putting it to good use in the first step of braising. Instead of browning my meat on the stove, I grill it. Here’s why!Braising: A RefresherFirst of all, what is braising? A quick refresher. Braising is a method of slow cooking meat and vegetables. First the food is browned, usually in a bit of hot oil, to develop caramelization and flavor.
Faith Durand
Mar 22, 2011
What the Heck is Philadelphia “Cooking Creme”?
It’s not sour cream. It isn’t whipping cream. It doesn’t quite seem to be cream cheese. But it’s all over TV ads and prominently displayed in the grocery cooler, coupons waving atop smartly-colored tubs. What the h-e-double-hockey-sticks is “cooking creme”? I first saw an ad for cooking creme while I was on the elliptical machine at the gym, and I almost lost my stride trying to figure out what this new “creme” was.
Faith Durand
Mar 21, 2011
Faith’s Favorite Knife: Carbon Steel Chinese Cleaver
This month we are taking a closer look at our true favorite tools — the ones that have earned places in our own kitchens. Two weeks ago our team shared their favorite pepper mills, and last week we showed you our favorite pots and pans. This week? We’re talking knives. It’s very hard for me to choose a favorite knife out of my drawer; only hardworking knives earn a place there. But this one, the Chinese cleaver, is currently the one I reach for the most, and here’s why.
Faith Durand
Mar 21, 2011
Recipe: Shrimp and Grits
Food is always coming out of my kitchen. So it seems most folks are envious of my other half. He must have it pretty good, they assume. But to be quite honest, dating me isn’t always as delicious as it seems. As a food blogger, I have a very strange cooking schedule. Mainly, “dinner” is usually made in the middle of the afternoon, in an attempt to catch the best natural light. And some days can be all dessert, all the time.
Nealey Dozier
Mar 21, 2011
Cheap & Chic: DIY Ombre Napkins
Prettier than plain cloth napkins, these ombre dyed napkins add a lot of style to the table and are a snap to make.Emily of the blog Once Wed bought thrift store linen napkins and dipped them in small bowls of water mixed with a tiny bit of fabric dye. She started with a small amount of dye, dipped the napkins halfway in, then added a little more dye to the water to darken it, and repeated the process. The results are delicate, colorful and completely unique.
Anjali Prasertong
Mar 21, 2011
7 Ways to Clean Your Home with Baking Soda
If you are a natural cleaning products aficionado, then you are probably familiar with the benefits of baking soda as a disinfectant: it’s environmentally friendly, effective, inexpensive and healthier then the chemical-laden products on the market. But we were amazed at just how many things baking soda can do in your home. • Read the
Faith Durand
Mar 21, 2011
Product Review: Aveda Comforting Tea
One place I wouldn’t expect to find my new favorite tea is my hair salon. But that’s what happened last time I stopped in for a trim. And as it turns out, it’s no supermarket variety tea blend.Aveda salons and stores always have tea brewing. At first taste, I was surprised at the light flavor and sweet aftertaste. However, when I asked what the shop sweetened their tea with they told me it was a natural taste from the herbal blend and that the tea was unsweetened.
Stephanie Barlow
Mar 21, 2011
Weekend Meditation: Expressing Gratitude for Things That Did Not Happen
When doing the breakfast dishes the other morning, I glanced up at the open shelves above my kitchen sink and smiled at the pretty stacks of bowls and plates that have collected there over the years. Given the events of the past week, it’s not a surprise that I felt a tickle of appreciation that they’re all still there, brightly colored and wobbly stacked, ready to hold a biscuit or a bowl of something hot.
Dana Velden
Mar 20, 2011
Faith’s Favorite Pan: Le Creuset 3 1/2-Quart Dutch Oven
What pan do you reach for over and over in the kitchen? Which pot or pan never leaves your stove? Each of us have been taking a few minutes this week to show you our own favorite pans, and I have been seeing a common thread of surprise in our stories. Many of us have shown you pans that we didn’t think at first would be all that useful. That is truly how I felt, believe it or not, about this small Le Creuset Dutch oven. When I first got it, I didn’t think I would use it at all.
Faith Durand
Mar 18, 2011
Pickled Turnips 3 Ways
Confession: we’ve never really liked turnips. So what to do when the turnip problemJapanese style: With our Japanese turnips, we used a Kyoto recipe with strips of kombu seaweed layered between super-thin slices of turnip. This was our favorite recipe of the three – sweet, vinegary, a little spicy, and fragrant of the sea. A lovely accompaniment to a dinner of rice, tofu, and vegetables.
Emily Han
Mar 18, 2011
Pop-Tarts to Gold Fish: 7 Snack Foods to Make at Home
A friend of mine recently asked for help brainstorming some good DIY junk food ideas for a party she’s going to in a few weeks. We had so much fun finding recipes for things like homemade snickers, oreos, and pop-tarts that I just had to share! Have you ever tried making anything like this at home?• Homemade Pop-Tarts from Joanne Chang’s Flour Bakery – These have been hanging out on my list ever since we first posted about them last year.
Emma Christensen
Mar 18, 2011
How Do I Clean a Black, Burnt Blob Off My Oven Floor?
Q: I recently baked a coffee cake that has a blueberry puree layer in the middle. I used a springform pan and unfortunately, due to either myself or the pan, some of the blueberry dripped on the bottom of the oven. It then hardened into a burnt crispy blob and no matter how hard I try, I cannot get it to come off! I was able to scrape a decent amount off, but only the top layer.Any suggestions on how to clean something like this?
Faith Durand
Mar 17, 2011
Pork And Guinness Hand Pies
Every week we bring you our favorite posts from our friends at Serious Eats. This week they celebrate the Irish with pork and Guinness hand pies, Irish cider, and whiskey butterscotch sauce. Read on for these and more!• Pork And Guinness Hand Pies – A bit savory, a bit sweet, and wholly sustaining.• Edible DIY: Whiskey Butterscotch Sauce – Almost as easy as making toast. But even tastier.• The Cider Press: Irish Cider – A cider for St. Patrick’s Day.
Faith Durand
Mar 17, 2011
Recipe: Sherry-Garlic Soup with Smoked Paprika
Need something quick and heartening for dinner tonight? Try this soup — a blend of warm and smoky spice, a whole lot of garlic, and a cup of sherry. This also kicks off our new series: Six Ingredients (and Salt) — short, efficient recipes that still pack lots of flavor. Look for more of these soon from all of us, and meanwhile — try this soup!
Faith Durand
Mar 16, 2011
Chocolate Chess Pie
There are hundreds of different pies in the Southern arsenal (and almost as many cookbooks on the subject), so choosing a pie to make for National Pi Day proved to be quite difficult. When I finally narrowed it down to chocolate, my decision didn’t exactly become easier. There’s chocolate fudge pie, chocolate cream pie, chocolate pudding pie, chocolate chip pecan pie… Well, you get the drift.
Nealey Dozier
Mar 14, 2011
Tip: Use Your Thumb to Shape the Best Hamburgers
The approach of spring has us dreaming of warm-weather grilling and our favorite cookout staple, hamburgers. Zagat’s Chef Secrets series recently shared a one-finger trick from Bobby Flay for making the best burgers.First he recommends handling the meat as little as possible when forming the patties, which should be uniformly sized and about ¾-inch thick. Then comes the trick: after shaping the burgers, he uses his thumb to push a depression into the center.
Anjali Prasertong
Mar 14, 2011
Weekend Meditation: Comfort Me with Sweet Potatoes
It’s been a rough week here on Planet Earth and I’m really feeling it this morning.Usually, spending some time in the kitchen is my automatic response to life’s difficult times. Chopping vegetables, feeding people, stocking the pantry are things I turn to when I feel helpless and it seems like nothing can be done. But today I’m not finding my usual solace.
Dana Velden
Mar 13, 2011
Raspberry Ice! KitchenAid Goes Hot Pink With New Colors
Do you love hot pink in the kitchen? Then the new KitchenAid stand mixer color, Raspberry Ice, is definitely for you. Read on to see more of it, and to see the other hot new color that honestly, I like even better.These photos were all taken at the International Home & Housewares Show this week, and it’s hard to get a sense for just how this color looks (those harsh convention lights!). This color is hot, hot pink.
Faith Durand
Mar 9, 2011
Best Way To Bring Potsticker Dumplings To a Party?
Q: I’ve recently become absolutely obsessed with making potstickers at home. I’m wild about them!I’m going to a potluck next weekend and I’ve been designated to bring a savory appetizer.I’d like to know if there is a practical way to bring potstickers. If I steam them ahead of time, will they get soggy within a couple of hours? Or can they be enjoyed at room temperature? I’d love to know your thoughts!
Faith Durand
Mar 9, 2011
Help! My No-Knead Bread Stuck To the Pan
Q: I cooked Mark Bittman’s no-knead bread in my Dutch oven this weekend. The problem is that the bottom of the bread stuck to the Dutch oven and I cannot remove the leftover bread that’s sticking in the bottom of my Dutch oven.Do you have any suggestion on how to clean it and what I should do next time I bake the bread so it doesn’t happen again?Sent by MarionEditor: Marion, it sounds to us like your Dutch oven wasn’t hot enough before adding the dough.
Faith Durand
Mar 8, 2011
Trader Joe’s Pantry: Canned Smoked Trout
When concern about high mercury levels in tuna sent my household hunting for a replacement for our beloved tuna salad sandwiches, Trader Joe’s canned smoked trout stepped in. And honestly? I think it’s even more tasty &mdash and much more elegant — than plain old tuna. The fillets of fish are packed in oil, so they just need to be mixed with a dab of mayonnaise, a squeeze of lemon and some chopped herbs to make a flavorful sandwich filling.
Anjali Prasertong
Mar 8, 2011
What Can I Do With the Liquid From Strained Yogurt?
Q: I have been making my own yogurt for a while now and love it. I recently have been straining the finished yogurt through a cheesecloth for an extra thick finish. Now I have all this wonderful whey as a side product.What can I do with it? I have heard of soaking grains in it, but I’m gluten-free. I have also used it for lacto-fermentation, but it’s winter and don’t have fresh veggies available. What are some other uses?
Faith Durand
Mar 7, 2011
What I’ve Learned From 7 Months Without Using A Stove
For the last 7 months my husband and I have lived without a stove, or rather properly run utilities to operate the stove we own. For many small space city dwellers this isn’t anything shocking as many homes are without this kitchen staple, but for the rest of us, not owning a stove is like saying you don’t wear underpants — it’s just not done, or at least not discussed in public.
Sarah Rae Smith
Mar 7, 2011
Vermouth To Sip Alone: Carpano Antica
When it comes to your liquor cabinet, what part does vermouth play? Is it a supporting player, dribbled into martinis and mixed drinks? Or does it ever get to star? If you only know the budget brands of vermouth, you should try Carpano Antica for a change, and see what a terrific aperitif a good glass of vermouth can be. Carpano Antica is an Italian vermouth made by the same company that supposedly invented vermouth. So this stuff has a serious pedigree.
Faith Durand
Mar 3, 2011
What Is the Most Universal Round Cake Pan Size?
Q: I’m ready to dip my toe into the fancy cake baking waters (baby’s first birthday coming up). What size round cake pan is the most useful/universal — 8, 9, or 10-inch? I’d like to stick to just one size at least to start. Sent by Leanne Editor: How fun, Leanne! I think that 9-inch cake pans are most common in American cake recipes.
Faith Durand
Mar 3, 2011
Instant Pudding: Make Pudding Mix From Scratch
Love pudding? But you’re suspicious of those little instant pudding packets, right? What’s in them anyway? Well, Alejandra at Always Order Dessert has a great little recipe for making your own instant pudding mix. Of course, this isn’t quite as instant as the boxed stuff; it does require a few minutes of cooking to heat and thicken the cornstarch. But it’s still very fast, and if pudding is a regular treat in your household, then give this a try!
Faith Durand
Mar 2, 2011
Why Does My No-Knead Bread Turn Out Flat?
Q: I’ve become completely smitten with no-knead bread recently because it’s so hassle-free to make, but I’m having trouble creating round boules. Even with variations to the recipe, all my loaves seem to flatten in the oven and I’m left with a 3-inch thick disk of bread instead of a lofty boule!Any tips on how to create lovely round no-knead loaves instead of these flat creations?
Faith Durand
Mar 2, 2011
Recipe: Goat Cheese and Swiss Chard Pasta Casserole
This past weekend in San Francisco, the weather forecast was a bold one. Each news station insisted snow was on its way. People dug out their winter coats. Kids prepared for snow-man marathons. And I made a very fine casserole&mdash one with healthy whole-wheat pasta, Swiss chard, and goat cheese. It was definitely a casserole occasion as it hasn’t snowed in San Francisco since the 1970’s.
Megan Gordon
Mar 2, 2011
Best Food Photography Tips From 3 Pro Photographers
Food photography is a hot topic these days, as many cooks love to snap shots of their food for friends on Facebook and Twitter. Even if you don’t keep a blog or photograph food as a hobby, you may want to share that birthday cake you made or the lasagna from last weekend. We are always trying to improve our skills here too, so we asked three professional food photographers to share their single biggest piece of advice for new food photographers.
Faith Durand
Mar 2, 2011
Staring at a Pile of Dirty Dishes: What Do You See?
When I see a pile of dirty dishes in the sink, I sigh a big sigh. I don’t see laziness in there, this formidable Jenga of mismatched tableware and utensils, I see time well spent and food going down easy.What do you see when a lofty stack stares you straight in the eye?I see us nourishing ourselves.Yesterday, my darling roasted brussels sprouts in good olive oil, dousing them in chili flakes and Maldon salt and loads of cracked black peppercorns.
Leela Cyd
Mar 2, 2011
Homemade Mayonnaise Separated? How To Fix It
Last week we showed you how easy it is to make mayonnaise with nothing more than a whisk, an egg, and some oil. But this homemade mayonnaise sometimes separates in the refrigerator, especially if it wasn’t emulsified very well the first time around. Well, it’s a snap to fix this. Here’s how. To recombine mayonnaise that has separated and become curdled, like the mayo pictured at the top of the post, simply add about a teaspoon of water and whisk.
Faith Durand
Mar 1, 2011
Is It Possible to Make French Macarons Without a Scale?
Q: I want to try making macarons (the French ones, not the Italian oneswith coconut) but all the recipes I’ve read say I need a scale to measure out the ingredients. Is it possible to make French macarons without a scale?Sent by EstherEditor: Esther, it depends on how precise you want to be. With a little research online you can convert the weight measurements in a macaron recipe into volume.
Faith Durand
Mar 1, 2011