Stephanie Barlow's Recent Articles
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Leftover Wine? Make Wine Jelly!
We know, leftover wine isn’t usually an issue in our kitchen. However, sometimes you don’t have a use for that half empty bottle of Merlot (especially if it wasn’t top notch to start with). Well, start looking at the bottle as half full… of wine jelly. Spread this homemade delicacy over cheese or package it into a unique hostess gift.Wine jelly is made like other types of jelly, by reducing the liquid, sweetening, cooking and adding thickener.
Apr 25, 2012
Smart Tip: The Key to Making Grilled Cheese Sandwiches for a Crowd
Think making grilled cheese sandwiches for a crowd involves transforming into a short order cook? My pans fit two or three sandwiches, max, and require hovering over them to avoid any burns. No longer! Check out this smart tip involving two baking sheets.This is one of those “why didn’t I think of that?” moments. The key to this process, as explained by Cook’s Country, is to cook the sandwiches between two preheated baking sheets.
Apr 16, 2012
Got Leftovers? Follow the 2:4 Rule
Ever find yourself faced with a tray of leftover snacks after a party wondering if you should save or toss them? Usually, logic sort of goes out the window and smell and taste kick in to determine their refrigerator shelf life. But have you tried the 2:4 rule? Wonder no longer!The 2:4 rule is simple: store leftovers within two hours and consumed the leftovers within four days.
Apr 6, 2012
Freeze Cake Slices for a Weeknight Treat
Baking a cake on a random weeknight , especially when living in a small household, is a rare occasion. However, craving a slice of cake on a Wednesday night is not that uncommon. What to do? Freeze slices of cake, of course. Then you’re only a few minutes away from a slice any night of the week.A few cautionary items before throwing that birthday cake in the freezer: frosting can get weird when thawed out.
Mar 28, 2012
The Do-Not-Freeze-These-Foods List
In the battle against limited freezer space, some foods just don’t cut it. But how do you know which ones to toss before they hit the freezer? Three rules help break down the mystery and keep your freezer free for success. Rule One: The cardinal rule of freezing: if it didn’t taste good to begin with, it won’t taste any better after freezing. In fact, it will most definitely taste worse.
Mar 21, 2012
How To Make Your Own Frozen Wraps
I used to walk the freezer aisle in envy of all of those perfectly engineered frozen burritos. How did they managed to get everything in there in so it doesn’t overcook when reheated? And sealed in with just a thin plastic wrapper? Well, I dare say I’ve conquered it. A number of tips will help you create your own fresh freezer fare, too!• Reheating Gently: Let your wraps thaw in the refrigerator overnight or at least for a few hours before reheating.
Mar 14, 2012
An Ode to Cereal: Shredded Wheat
I’m not sure when I discovered shredded wheat, but I can be sure it was by accident. Growing up, cereal meant the sugary kind that left the milk delightfully sweet. Hounded by my parents to cut back on sugar, I must have tried their shredded wheat one day and decided it was not completely disgusting. But now? I stockpile the stuff.Shredded wheat is the blank palette of breakfast foods: it is essential to load up the bowl with anything else to make it edible.
Mar 9, 2012
Freezer-Friendly Scones: Freeze Unbaked Dough, Bake When Needed!
I first encountered the idea of frozen scones on vacation in Michigan. The Lake Street Market in Boyne City, MI sells rolls of their delicious apple walnut scones (and about a million other varieties) already frozen. What better for a summer lake house than a few scones in the freezer, just waiting to bake up and lure you to the breakfast table?
Mar 7, 2012
Freezer Frenzy: My Favorite Tools for Freezing
Being prepared to freeze just about anything, from soups to sauces to egg whites, is a huge advantage in the kitchen. After all, what good is throwing an entire lasagna in the freezer when you know you’ll never thaw the whole thing out? Read on for my essential supplies to make freezing a breeze.• Ice cube trays – My last apartment kitchen came with these seemingly useless ice cube trays that produced ice the size of sugar cubes.
Feb 22, 2012
Check it Out! Watch Cocktails Explode in Slow Motion
It’s been a long week. Maybe you had a little too much turkey over the weekend and you’re still feeling a little…full. Or those relaxing days off were soon negated by a few stressful catch up days at work. Either way, it’s time to take a moment and watch cocktails explode in a super cool slow motion video! Phantom Cocktails from Ty Migota on Vimeo. Filmed with a Phantom camera at 5,000 frames per second, exploding beverages have never looked so cool. Enjoy!
Dec 2, 2011
Look! Make Your Own Maple Cream
We polished off another small bottle of maple syrup with a post Thanksgiving brunch and I just had a feeling I’d need more sooner rather than later. If I had only listened to myself and picked up a bottle I could have whipped up a bit of maple cream tonight! Read on for the surprisingly simple (only one key ingredient!) recipe.Doesn’t the thought of thick maple cream spread on freshly baked pound cake sound like something worth trying?
Nov 30, 2011
Quick Recipe: Creamy Lemon Pasta with Spinach & Peas
This light creamy pasta comes together in fewer than 15 minutes and you’ll be amazed at its flavor. Bright lemon combines with deep garlic and a hint of heat to transform spinach, peas, and, of course, pasta. The key in this dish lies in simmering cream with garlic and red pepper flakes. It infuses the cream with deep flavor which cooks into the spinach as well. And what could be easier than throwing in a few frozen peas to add a little something extra?
Oct 11, 2011
Date Night Recipe: Slow-Roasted Turkish Lamb Stew
When my boyfriend and I first started dating, he invited me over for a home cooked meal. However, living in New York City, my expectations for home cooking on a date were limited. Would he make macaroni or spaghetti? But when he told me the menu involved a dish he learned from his mom in Turkey, I prepared for some seriously delicious food.After reading my blog posts over the past year, my boyfriend wanted to contribute one of his specialties.
Sep 27, 2011
LU Pim’s Pear Cookies: Ode to a Hard to Find Favorite
You may know LU cookies and crackers – the European brand has been popping up across this country more and more. They make a delicious cake cookie filled with jam and dipped in dark chocolate called Pim’s. But one flavor just hasn’t made the jump across the pond.Pim’s cookies are laughably easy to find in my neighborhood. They’re sold at Duane Reade, a drugstore chain that seems to have just about as many locations as Starbucks in NYC.
Sep 7, 2011
Twinings Changes Earl Grey Recipe: Tea Lovers Outraged
Imagine picking up a box of Earl Grey tea bags at your local store and brewing a cup, as you have for many years. You bring the steamy beverage to your lips and realize something is wrong. Did someone replace your favorite tea with dishwater? That’s (literally!) what some Brits are saying about Twinings’ new Earl Grey recipe, launched in UK in April. Read on for the incredible comments from outraged tea drinkers.
Aug 31, 2011
Check These Out! Edible Parmesan Pencils
This box of pencils packs a cheesy punch! Leave it to a German ad agency to think up this cute — and practical! — way to transport and serve Parmesan cheese. But are they coming to the United States anytime soon?Disguised as run-of-the-mill over-sized pencils, the “leads” of these pencils are actually flavored Parmesan cheese. Each set comes with a sharpener, allowing one to shave truffle, chili, and pesto flavored Parmesan right from the pencils.
Jul 22, 2011
Recipe: Blackberry Cabernet Granita (No Ice Cream Maker Necessary!)
It’s that time of year when ice cream cravings pop up with sudden urgency. And with fresh berries at the farmers’ market, who can resist coming up with their own flavor? However, after a major kitchen appliance purge, the last thing I wanted to do was buy another gadget to take up space. Inspired by the Ciao Bella cookbook, I created a rich, not too sweet, grown up granita with red wine and blackberries, all without an ice cream maker.
Jul 14, 2011
Alice Water’s (Gorgeous! Surprising!) Rhubarb Galette
Of course Alice Water, culinary pioneer and the woman behind Chez Panisse, makes a beautiful rhubarb galette. But it’s the detail in the crust that makes it totally unique. The outer edge of this tart isn’t just plain dough; it’s stuffed with something special!The Wall Street Journal Magazine photographed key steps in Alice Water’s rhubarb galette.
Jun 29, 2011
Duty-Free Food Souvenirs: Cadbury Chocolates
Unless you’re lucky enough to shop at a grocery that carries international candy, you may only know Cadbury, the UK chocolatier conglomerate, just for their Easter eggs. Next time you’re passing through an airport, be sure to check for these creamy chocolates!Although Cadbury is no secret (Kraft purchased the company in 2010 and the duo are officially the world’s largest confectionary company), their chocolates still aren’t widely available in the US.
Jun 6, 2011
A Little Pink: USDA Lowers Temperature Guidelines for Cooking Pork
It’s something chefs (and The Kitchn!) have been saying for years: 160 degrees is overdoing it for pork. Today the USDA announced they agreed and set a new benchmark for a safe cooking temperature for the meat. But did they go low enough? Today, the USDA cooled their previous recommended cooking temperature for pork by 15 degrees. They now recommend that pork be cooked to an internal temperature of 145 degrees.
May 25, 2011
The Original Celebrity Chef: Chef Boyardee
If you think chef-branded foods like Ina Garten’s cake mixes and Rick Bayless’s sauces are new to supermarket shelves, think again. A man named Ettore “Hector” Boiardi (pronounced boy-ar-dee, get it?) was a forerunning culinary sell out before there was such a thing. But did you know he once worked as a chef at New York’s Plaza hotel? This week, TIME chronicled how Boiardi helped shape American Italian food, for better and worse.
May 6, 2011
A Royal Dessert: Will & Kate’s Biscuit-Filled Wedding Cake
It was announced this week that Prince William and Kate Middleton will serve a cake made with somewhat humble origins at their upcoming wedding. The concept is based on one of Will’s favorite childhood treats. And the cake will be served frozen!The Guardian UK reports that this special cake, known as a “chocolate biscuit cake,” will debut at the April 29th royal nuptials.
Apr 1, 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.
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.
Mar 25, 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.
Mar 23, 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.
Mar 21, 2011
How To Make Mexican Braised Beef in a Slow Cooker
This shredded braised beef in a rich sauce with a spicy kick tastes better than you can imagine. Really, it’s that good. And cooking it in a slow cooker means you can have it ready and waiting when you come home from work! Want more smart tutorials for getting things done around the home? See more How To posts We’re looking for great examples of your own household intelligence too! Submit your own tutorials or ideas here!
Feb 18, 2011
Product Review: Trader Joe’s Giant White Beans
I discovered this jar in the back of my pantry, and on an evening when my dinner options were sparse. Cracking open the jar, these giant (they really are huge!) beans didn’t seem like much. But when heated up with couscous and a dusting of freshly grated Parmesan cheese, I was surprised at the meal that resulted!At first glance, the beans seemed rather oily, but the tomatoes and chunks of spices kept my hopes up.
Feb 7, 2011
Popcorn Popping Tip: Start with Just 3 Kernels
Sometimes I get a little nervous when dealing with hot oil for popcorn. If it gets hot too fast and I’m not moving the pan around, kernels can burn pretty quickly. And, it’s a bit tedious to stand at the stove shaking the pan. Here’s simple solution to know just when the oil is hot.Next time you make popcorn on the stove, after pouring oil (vegetable oil, peanut oil, or other oils capable of high heat) in the pan, crank up the heat and add 3 popcorn kernels.
Jan 31, 2011
Fake Blueberries: Another Reason to Make Your Own Muffins
Ever bite into a blueberry muffin and taste a clump of blue sugar? This week the LA Times reported on findings that this phenomenon is widespread across some major supermarket brands. Many popular brands of muffins, bagels, and cereals labeled as blueberry don’t actually contain any of the little berries. Did you know?This isn’t much of a surprise to most of us, but what is news to me is the lengths food companies will go to describe these falsities in ingredient lists.
Jan 26, 2011
Sanding Sugar: Color Your Own!
Sanding sugar is one of those specialty baking products you find yourself buying once and then forgetting about in the back of your pantry, until after you’ve bought the exact same color again, of course! Ever wondered if you could just color your own, as you need it? Here’s how!Sanding sugar, that sparkly, crunchy topping to sugar cookies and fancy baked goods is nothing but coarsely ground sugar.
Dec 13, 2010
Holiday Cooking Project: Homemade Hand-Pulled Cotton Candy
There’s something about this time of year that inspires me to spend full weekends trying new recipes, snuggled up in my apartment. This ambitious, yet simple, project to make hand-pulled cotton candy, also known as dragon’s beard, is next on my list!This hand-pulled cotton candy is a traditional Chinese treat known as dragon’s beard.
Nov 29, 2010
Entertaining Tip: Keep Your Kitchen Smelling Great with One Ingredient
Next time your apple pie drips into your oven and fills the house with a less than lovely burning fragrance (hey, it happens!), try this simple kitchen trick to keep your place smelling inviting and warm.Yes, cinnamon! When an apartment in my building caught fire a few years ago the damage to my own place was minimal, except for a smell that lingered for months.
Nov 17, 2010
It’s True! Yuengling Beer Is Coming To A State Near You
America’s oldest beer maker, D.G. Yuengling & Son Inc., announced plans to expand this week. Are you familiar with this sought-after beer? Remember the first beer you learned to order in a bar? You know, your go-to choice when you were too young to know much about beer except that you were happy to get it? Yuengling (pronounced ying-ling) was mine. It sounded a lot cooler than Bud or Miller and tasted better, too.
Oct 22, 2010