If patience is a virtue cooking in a NYC apartment is truly a test. I am cooking at home this morning for my wife, four dogs, two cats and one parrot, my furry, feathered family.
Having done a few things after work last night I was up early and walked the dogs had two cups of China town coffee, have my ipod on, I have taken what I watched my mother made growing up and changing things a little.
First up, I am not used to cooking for only two people. Time to scale back and think about everything involved. I started by discussing, with my wife, what we would have. Turkey, stuffing, gravy, mashed potatoes, baked yams with maple syrup and marshmallows, creamed pearl onions, macaroni and cheese, asparagus, and pumpkin pie.
I began by cleaning the refrigerator, it sounds like a strange place to begin and I know it has been done in the last six months but where did this stuff come from? The cabinets were next and it was the same as the refrigerator. I am not sure how things accumulate. By being organized before I began cooking, I didn’t waste money on things I already had, only bought what I needed and don’t have more stuff to try and find a place to keep.
I started at 6:00am, target dinner time 2:00pm, making pumpkin pie. I tried a different crust recipe than the one I always use, I will go back to the usual. I peeled potatoes and yams, put them in the pans and covered with water until later.
The stuffing is made from sliced white bread, celery and onion, turkey stock and sage with a little salt and pepper. It is the same way I remember my mother making it when I was a child.
Next I mixed one quarter pound soft butter with black pepper, kosher salt, and one tablespoon each rosemary, sage, parsley and thyme and spread it all over the turkey including under the skin. At 10:30 it went in a 400 degree oven for one half hour then I turned the heat to 350 degrees. It should have taken about three hours to cook, the formula is approximate but it is about fifteen minutes per pound, a 12 pound turkey cooks for three hours. Don’t ask me how but in two hours it was done. Fortunately for me I had everything ready to finish in the oven or on the stove top. I took the turkey from the oven at 12:30pm, removed it from the roasting pan to a large plate and covered it with foil to keep it warm.
The gravy was next. In the bottom of the roasting pan, under the turkey, I had put diced onion, carrot and celery. I added some turkey stock to the roasting pan that the turkey was cooked in and put the pan over a medium flame to deglaze and scrape up all the browned bits. As this cooked I mixed about one half cup all purpose flour with cold water and whipped it making sure there were no lumps and stirred it into the roasting pan of turkey drippings. It cooked for about five minutes and then I strained it and adjusted seasoning with salt and pepper. It is really quite good made this way and again is the same way I remember my mother making it.
We ate at 1:30pm, one half hour early. The best part of the day is being home with my family and cooking for them.
A few simple things that work for me and made it easier and less stressful.
Clean as you go. Make sure you have a list of everything needed. Stick to your list, making adjustments if necessary. It is better to have a few very good things rather than trying to have too much. Plan for the unexpected, for me it was the turkey cooking in less time. Don’t wait until the last minute to buy what you need, I bought the last can of pumpkin on the shelf. Your turkey needs to thaw in the refrigerator not on the kitchen counter. I recommend using kosher salt and this year used a pepper mill and fresh herbs, you will be pleasantly surprised. Most importantly remember to be thankful for what you have.
I look forward to your questions and comments and would love to hear of your successes and the close calls. Please send you emails to chef@mathhewbabbage.com .
Friday, November 26, 2010
Saturday, October 23, 2010
It is getting colder and time to start cooking on the weekend.
Working in a restuarant does not mean I get to eat. Unless I make time to sit, not in my office, and have something to eat I won't. I am not a picker or eat the entire day while I cook. I only taste to make sure things are seasoned well and taste good. I seem to loose my appetite since I am smelling everything cooking it is so much a part of taste I guess you fill up just being in the kitchen.
On days I off I like to cook for my family. I make a few things that can be eaten later in the week with just a little effort having to make a few sides and reheat the main. It makes it easy to have dinner after a busy day and not order take out. Below is a recipe for short ribs. It is eay and requires only a few things. If you don't have a Dutch oven use something else and cover with tin foil. If kecap manis is hard to find you can use soy sauce but try low sodium. There is a difference with soy sauce and some are not good at all. I keep several types of Kikkoman and it is used in place of salt quite often. Please let me know if you have any questions and as always I can be reached at chef@matthewbabbage.com
Soy Braised Short Ribs
Serves 4
6 2x3 short ribs (about 4x3x2)
2 tablespoons coarse ground black pepper
1 table spoon kosher salt
1 cup ap flour
3 carrots peeled and medium dice
4 stalks medium dice
1 large onion medium dice
5 slices of ginger
2 cups red wine
1 cup kecap manis, Indonesian style soy sauce
Water
½ cup vegetable oil
Place a Dutch oven or heavy pan with a fitted lid over medium-high heat with oil. Combine salt, pepper and flour in a large bowl and dredge the ribs pressing the seasoned flour into the ribs. Put the ribs in oil and sear until browned on both sides, remove ribs to a plate and pour out all of the oil except about one tablespoon. Add carrots, celery, onions and ginger season with salt and pepper and sweat until just softened. Pour in the wine making sure you scrape anything stuck to the bottom and reduce by half. Add kecap manis and short ribs and add enough water to almost cover. Cook over medium heat for about two hours or until tender. Serve with sticky rice.
On days I off I like to cook for my family. I make a few things that can be eaten later in the week with just a little effort having to make a few sides and reheat the main. It makes it easy to have dinner after a busy day and not order take out. Below is a recipe for short ribs. It is eay and requires only a few things. If you don't have a Dutch oven use something else and cover with tin foil. If kecap manis is hard to find you can use soy sauce but try low sodium. There is a difference with soy sauce and some are not good at all. I keep several types of Kikkoman and it is used in place of salt quite often. Please let me know if you have any questions and as always I can be reached at chef@matthewbabbage.com
Soy Braised Short Ribs
Serves 4
6 2x3 short ribs (about 4x3x2)
2 tablespoons coarse ground black pepper
1 table spoon kosher salt
1 cup ap flour
3 carrots peeled and medium dice
4 stalks medium dice
1 large onion medium dice
5 slices of ginger
2 cups red wine
1 cup kecap manis, Indonesian style soy sauce
Water
½ cup vegetable oil
Place a Dutch oven or heavy pan with a fitted lid over medium-high heat with oil. Combine salt, pepper and flour in a large bowl and dredge the ribs pressing the seasoned flour into the ribs. Put the ribs in oil and sear until browned on both sides, remove ribs to a plate and pour out all of the oil except about one tablespoon. Add carrots, celery, onions and ginger season with salt and pepper and sweat until just softened. Pour in the wine making sure you scrape anything stuck to the bottom and reduce by half. Add kecap manis and short ribs and add enough water to almost cover. Cook over medium heat for about two hours or until tender. Serve with sticky rice.
Saturday, October 16, 2010
Nicole at Ed's Lobster Bar
This is Nicole La and works at Ed's Lobster Bar http://www.lobsterbarnyc.com/ at 222 Lafayette St. in Manhattan. I have lived in Little Italy for several years and just went the first time a few weeks ago. Inviting from the outside and a comfortable interior it is a place frequented by locals and tourists. The two times I have been in it has taken a few minutes sitting at the bar before anyone was able to get to me, I was a bit uncomfortable but settled in.
The raw bar is nice and you can see that great care is given in handling and preparation. I have sworn off eating raw oysters but could not resist when a large plate with several types of oysters came with fresh grated horseradish mixed with a little white wine vinegar, cocktail sauce and Mignonette. I watched as each one was opened, this is something you either can or cannot do, there is really no middle. I am not saying it can't be learned but it is easy to tell in the first few seconds if someone has what it takes. After opening Nicole carefully inspects each one, it goes on a bed of crushed ice and since you are sitting at the bar she serves you. You can see the satisfaction taken by being the professional she is.
I also had clam chowder and it is some of the best I remember having anywhere. I am pleased when it arrives that it has not been thickened, it is made well but the two times I have had it it is a little different. They do have a black pepper mill and I like it with a few heavy grinds and they have Westminster Oyster Crackers. These are good in their own and even better in chowder.
I have only been in for a quick bite always around opening time and it starts to fill up immediately so I cannot comment on the lunch or dinner menu. What we have had has always been enjoyable, it is not inexpensive but the quality explains why.
I have not met Ed. The two times I have sat at the bar he, it must be him with the Lobster Bar logo tattooed on his forearm, is surrounded by a grateful clientele that seem to be followers.
I have had the opportunity to meet Nicole, she has worked at Ed's for over one year and started working the raw bar. She has recently been promoted to raw bar manager but continues to work the station every day since there has been no suitable replacement. Not only would they have to open oysters and clams they need to replace the presence she has. Her warmth and outgoing personality, two things not all of us are capable, skill and self confidence are difficult to find when trying to hire a replacement. I sat with her for about 1/2 hour today and asked a few questions.
How long have you been in NY? About 10 years, before that NJ.
How long at Ed's? 1 and 1/2 years, before that I worked at a place in the LES as a manager of a restaurant. I like this more since I get the opportunity to use my culinary training.
Tell me about your recent promotion. I worked the raw bar and am now the raw bar manager but I have found no one to replace me. Today I have a guy from Maine trying out. His family is in the lobster business so I am hoping that it works.
Do you pick the oysters? No. Ed buys all the seafood. When I have someone to work I will help.
What is you favorite food? It is kind of hard to say. Working in this business does not mean you always eat well. We do a family meal here at work taking turns who cooks. I like more of an Asian diet and have stopped eating wheat and dairy. As far as my favorite it is chocolate. No particular kind, maybe a Snickers bar.
Where did you train? ICE the Institute of Culinary Education.
Why did you choose a culianary career? I like to bake and am good at it. From this I was working in and office and decided I should do what I am good at went to ICE and here I am.
Music, do you have a favorite. I like so may kinds, I can say I don't like country.
If you have the chance it is a great spot. Good beer on tap, a nice selection of wine and an opportunity to sit and let everything else go by for a minute. It can wait and will still be there when you finish. Say hello to Nicole and let her know that you read this.
Any questions or comment I can be reached at chef@matthewbabbage.com
Thursday, June 3, 2010
NYC street festival food.
I have always worked in restaurants, big small, my own, private clubs, strip joints you name it. Dealing with health inspections are never easy and get more difficult each year. The new format for NYCDOH inspectors to follow is 14 pages in length and covers so many things, each one very important in providing any food service establishment serves food that is safe to eat, it will take several hours to conduct an inspection. As I pour through each page I know that the company and people I work for place food safety and sanitation as a priority and that we, as a company and each individual, are doing everything to insure the well being of our guests. I support the policies, rules and regulations of the NYCDOH and also have an obligation to serve only food that is safe to eat.
To open any food service establishment in New York City you need to have time and money for all administrative, permitting, legal fees and a thorough knowledge and understanding of what is required.
operate.http://www.nyc.gov/html/doh/html/inspect/insp2.shtml
Not so when you serve food at a street fair/carnival/festival. I went online this morning and found this site. It is the "Citywide Licensing Center Temporary Food Service Established Application Permit".
http://www.nyc.gov/html/doh/html/inspect/iguide.shtml
You fill out the form and clicking the highlighted words written in blue "Rules and Guidlines for Operating Temporary Food Service Establishments", are certifying that "I understand that I am obligated to comply with the conditions stated herein as well as all applicable provisions of the New York City Health Code and New York State Sanitary Code".
Starting July 2010 any type of permanent food service will be required by law to display a letter grade, A, B, C based on the number of points aquirred during an inspection. This letter grade will tell you not just that a place is clean also that things are being done using safe and sanitary practices.
This is for our protection and there is no way can can just get lucky on the day of inspection. The NYCDOH is not fooling around, but again the temporary vendors are exempt. I know it sounds like I have something against them, temporary food vendors, I do not. I do have problem that there is little to make sure the food served is safe to eat.
Wow, at this point I can only fear for an unsuspecting public, there is no sanitation or food safety training. As I read through the short list of things required for temporary food service estalishements I am shocked. The vendors at this event are in violation of more rules than are complied with.
The man cooking sausage put on a dirty apron, lit his cigarette, did not wash his hands or put on gloves and started cooking while smoking.
There is no handwashing facility or even sanitizer anywhere.
What about bathrooms? Every business in the vacinity has a sign " bathroom for customers only ", one says you have to buy a drink to use the bathroom and one is a 10.00 charge. Where does everyone go?
The picture of the table on the left is an onion slicer. I watched as onions were peeled and sliced and cooked on the grill. This young man put on a dirty apron, opened the bag with a knife that who knows what it was last used for, using the same knife cut and peeled the onions and sliced them. He never washed his hands, wore gloves, washed the table, slicer or anything used for preparation.
The guy in the blue tank top, he mixes the batter for Zeppoles. What you see is the uniform he wears every day.
I welcome your coments as always. M.
Tuesday, June 1, 2010
Cutting boards, their uses and what to purchase.
Buying a cutting board is something that most would not stop to consider until needed. With a little research and a bit of planning you can buy what you need without spending too much money.
There are several things to consider before purchase.
Size and shape of you kitchen counter tops. Measure, twice, and find something that fits. Something too big and hangs off the counter is dangerous, it will get knocked or pulled to the floor with it's contents. It is heavy enough to do some damage if it falls on you a child or pet.
Do not cut vegetables, fruit or other ready to eat food on a board that has been used for raw meat, poultry or seafood and has not been washed and sanitized.
I have several boards and each one is dedicated to a specific use.
Red for meat.
Green for fruit and vegetables. I like one for each if not sometimes you have fruit that tastes like onion or garlic.
Yellow for poultry.
Brown for cooked meat.
Black for fish.
Grey for baking.
Cleaning. First scrape any food off, wash with hot soapy water and rinse well. Sanitize with a mixture of one teaspoon chlorine bleach to one quart water, I mix it in a spray bottle. Spray the board and let stand for a few minutes, rinse well and let dry.
Air dry completely and do not stack so that they remain wet.
Store cutting boards so that they stay clean and dry.
Replace cutting boards that are scratched, cracked or cannot be thoroughly cleaned.
I found this set on line, the Chop Keeper
http://www.argeecorp.com/HTML/chopkeeper.htm. They are ok, inexpensive and can be discarded when they become damaged, fit in the dishwasher and come in two sets with six different colors so you can have one for each task.
Please send your questions or comments. M.
There are several things to consider before purchase.
Size and shape of you kitchen counter tops. Measure, twice, and find something that fits. Something too big and hangs off the counter is dangerous, it will get knocked or pulled to the floor with it's contents. It is heavy enough to do some damage if it falls on you a child or pet.
Do not cut vegetables, fruit or other ready to eat food on a board that has been used for raw meat, poultry or seafood and has not been washed and sanitized.
I have several boards and each one is dedicated to a specific use.
Red for meat.
Green for fruit and vegetables. I like one for each if not sometimes you have fruit that tastes like onion or garlic.
Yellow for poultry.
Brown for cooked meat.
Black for fish.
Grey for baking.
Cleaning. First scrape any food off, wash with hot soapy water and rinse well. Sanitize with a mixture of one teaspoon chlorine bleach to one quart water, I mix it in a spray bottle. Spray the board and let stand for a few minutes, rinse well and let dry.
Air dry completely and do not stack so that they remain wet.
Store cutting boards so that they stay clean and dry.
Replace cutting boards that are scratched, cracked or cannot be thoroughly cleaned.
I found this set on line, the Chop Keeper
http://www.argeecorp.com/HTML/chopkeeper.htm. They are ok, inexpensive and can be discarded when they become damaged, fit in the dishwasher and come in two sets with six different colors so you can have one for each task.
Please send your questions or comments. M.
Wednesday, May 26, 2010
How to buy a french or chef's knife.
A few simple rules. A chef's knife, usually 8" to 12" long is what this short article will focus on.
1) Buy a good knife, it should feel heavy and well balanced. The best are made of high carbon steel and keep an edge well. They are the most expensive and nice to own but if one is not in your budget or you just don't want to spend the money so what. A plain carbon steel knife will perform well for all kitchen tasks. It will need to be sharpened more often, might discolor and not as costly. There are many very good inexpensive knives and how much you spend will not determine how well you cook.
2) The tang. Good knives are forged from a single piece of steel that runs the entire length of the knife, the steel extends all the way into the handle. The steel inside the handle is called the tang, if it goes all the way to the end of the handle, it's called full tang. Full tang knives are balanced better making a knife easier to use.
3) The handle. Buy one that fits. Wood, plastic it is up to you but do not put knives with wood handles in the dishwasher.
4) The heel. The widest part of the knife where the blade meets the handle. Knives with longer blades have better leverage providing greater cutting force at the heel to chop or cut hard things like carrots, or butchering meat.
5) Rivets. If you purchase a knife with a wooden handle make sure the rivets have a smooth finish and do not protrude from the handle
The best advice is buy a knife that fits you and what you would like to spend. The knife will not make the chef or cook what you do with it determines that.
As always your comments and suggestions are welcome. M.
1) Buy a good knife, it should feel heavy and well balanced. The best are made of high carbon steel and keep an edge well. They are the most expensive and nice to own but if one is not in your budget or you just don't want to spend the money so what. A plain carbon steel knife will perform well for all kitchen tasks. It will need to be sharpened more often, might discolor and not as costly. There are many very good inexpensive knives and how much you spend will not determine how well you cook.
2) The tang. Good knives are forged from a single piece of steel that runs the entire length of the knife, the steel extends all the way into the handle. The steel inside the handle is called the tang, if it goes all the way to the end of the handle, it's called full tang. Full tang knives are balanced better making a knife easier to use.
3) The handle. Buy one that fits. Wood, plastic it is up to you but do not put knives with wood handles in the dishwasher.
4) The heel. The widest part of the knife where the blade meets the handle. Knives with longer blades have better leverage providing greater cutting force at the heel to chop or cut hard things like carrots, or butchering meat.
5) Rivets. If you purchase a knife with a wooden handle make sure the rivets have a smooth finish and do not protrude from the handle
The best advice is buy a knife that fits you and what you would like to spend. The knife will not make the chef or cook what you do with it determines that.
As always your comments and suggestions are welcome. M.
Tuesday, May 25, 2010
Black bean raspberry salsa
Summer is not officially here although it will feel like it the next few days. The forcast says 90's today followed by more warm weather the rest of the week.
My work schedule has been interrupted with a schedule change and it is difficult getting used to. I normally work from 6:00am to late afternoon and now I do not begin until 12:00pm keeping me at work until late. Another summer will be missed since I will be inside. I always look foward to the lighter later part and will not get to enjoy it. I try to eat before it gets too late so when I get home I am not ravenous and eat everything in sight. For this reason I make several low fat, protein rich snack foods. One of the household favorites is black bean and raspberry salsa. The recipe is listed below.
Please send your comments, ideas and suggestions. M.
Raspberry, Black bean and Jalapeño Salsa
1 can black beans drained and rinsed
1/4 cup raspberry jelly
2 Tablespoons fresh squeezed lime juice
2 Tablespoons fine diced red onion, after diceing soak in cold water for ten minutes, drain before using
1 jalapeño, seeded and fine diced
1 minced garlic clove
1/4 cup chopped cilantro leaves and stems
Kosher salt and ground black pepper
1) Heat the jelly in the microwave for about 30 seconds, add the lime juice
and mix until it is smooth, strain through a fine mesh sieve.
2) Add everything to a large non reactive work bowl and fold together.
3) Start with 1/4 teaspoon each of the salt and pepper and season the salsa.
4) Refrigerate for an hour and then taste and adjust the salt and pepper if needed.
5) Serve with tortilla chips, warm pita or tortillas.
Corn tortillas have fewer calories than flour and are gluten free.
My work schedule has been interrupted with a schedule change and it is difficult getting used to. I normally work from 6:00am to late afternoon and now I do not begin until 12:00pm keeping me at work until late. Another summer will be missed since I will be inside. I always look foward to the lighter later part and will not get to enjoy it. I try to eat before it gets too late so when I get home I am not ravenous and eat everything in sight. For this reason I make several low fat, protein rich snack foods. One of the household favorites is black bean and raspberry salsa. The recipe is listed below.
Please send your comments, ideas and suggestions. M.
Raspberry, Black bean and Jalapeño Salsa
1 can black beans drained and rinsed
1/4 cup raspberry jelly
2 Tablespoons fresh squeezed lime juice
2 Tablespoons fine diced red onion, after diceing soak in cold water for ten minutes, drain before using
1 jalapeño, seeded and fine diced
1 minced garlic clove
1/4 cup chopped cilantro leaves and stems
Kosher salt and ground black pepper
1) Heat the jelly in the microwave for about 30 seconds, add the lime juice
and mix until it is smooth, strain through a fine mesh sieve.
2) Add everything to a large non reactive work bowl and fold together.
3) Start with 1/4 teaspoon each of the salt and pepper and season the salsa.
4) Refrigerate for an hour and then taste and adjust the salt and pepper if needed.
5) Serve with tortilla chips, warm pita or tortillas.
Corn tortillas have fewer calories than flour and are gluten free.
Monday, May 24, 2010
Acme Bar and Grill
http://www.acmebarandgrill.com/ It is near my home and I have walked by several times. The fried catfish was very good with a cornmeal crust, the coleslaw, and macaroni and cheese were also prepared well . Me, I am menu inept and always ordering the wrong thing. The po' boy comes several ways and I chose half shrimp and half oyster. I could not really tell what was shrimp and what was oyster, it was kind of a cornmeal breaded deep fried mess. I picked it apart and found a few shrimp and ate them. I did not cause a fuss and spoke to our server, she took it off the bill with no problem. I really did not expect this since I didn't say anything immediately.
Correct restaurant dining etiquette dictates you speak to your server when you know there is a problem. Good manners are important, explain what is not right, be polite, not impossible, and insist it is taken care of. If you are dismissed by someone who tries to make you feel uncomfortable then all rules are off and deal with things as you see fit. With restaurants on every corner and most struggling to stay in business you should not be treated poorly.
This is not the case with Acme. It is a little expensive, it would have been around 60.00 without tip if charged for the sandwich, but good.
Very important, when something is taken off the bill, for whatever reason, your tip should reflect what the total would have been. Servers work hard and a good portion of their wage comes form the tip you leave. Do not make them suffer.
One more thing. I ordered coffee after the bill came, very good, hot and strong, and our server said there was no charge. They get my recommendation and I am sure I will return.
As always I look foward to your questions or comments. M.
Correct restaurant dining etiquette dictates you speak to your server when you know there is a problem. Good manners are important, explain what is not right, be polite, not impossible, and insist it is taken care of. If you are dismissed by someone who tries to make you feel uncomfortable then all rules are off and deal with things as you see fit. With restaurants on every corner and most struggling to stay in business you should not be treated poorly.
This is not the case with Acme. It is a little expensive, it would have been around 60.00 without tip if charged for the sandwich, but good.
Very important, when something is taken off the bill, for whatever reason, your tip should reflect what the total would have been. Servers work hard and a good portion of their wage comes form the tip you leave. Do not make them suffer.
One more thing. I ordered coffee after the bill came, very good, hot and strong, and our server said there was no charge. They get my recommendation and I am sure I will return.
As always I look foward to your questions or comments. M.
Tuesday, May 18, 2010
How to make ice cream without an ice cream maker.
I do not have an ice cream maker for several reasons.
1) I am not a big ice cream eater. Even when I was a child I did not care for it along with jello and hamburgers.
2) It would take up too much room, not get used very often and when I did some of the parts would be missing.
I make this when I will have guests. It is easy and I do not buy things I will not use and add to my pantry to later throw away.
Ziplock Freezer Bag Coffee Ice Cream
2 Ziploc Freezer Bags
1 cup milk
(you can use heavy cream, 1/2 and 1/2, skim, 2%, you decide)
Heavy cream at 50 calories per tablespoon will yield the best results and I prefer using it since a small amount is more satisfying. I find that with some low fat/calorie foods I eat more and actually consume more so there is no benefit.
2 Tablespoons table sugar
1/4 Teaspoon vanilla extract
2 Tablespoons instant coffee
Crushed ice
Keeping everything as cold as possible put all ingredients in a mixing bowl and stir well until the sugar has dissolved.
Pour ingredients in the bag and make sure it is sealed. Fill another bag 1/2 full with crushed ice, I make it is the food processor. Add 3 tablespoons kosher salt, place the bag with the ice cream mix in the bag with the ice. Fill the bag the rest of the way with crushed ice and 3 more tablespoons kosher salt.
Gently shake, turn, toss and knead the bag so the mix can get cold enough to make ice cream.
.
After 5 or 10 minutes, the liquid from the inner bag will start to harden and turn into ice cream.
Continue to shake, turn, toss and knead the bag. When the ice cream reaches the consistency you desire, open the Ziploc and remove the bag with your ice cream.
Be sure to rinse off the bag with the ice cream to remove any salt residue. Cut the corner of the bag and squeeze the contents into a pint container with a cover. Put the ice cream in the freezer for several hours. You will need just a small scoop since it is so rich, it is really good with some vanilla or chocolate sauce.
1) I am not a big ice cream eater. Even when I was a child I did not care for it along with jello and hamburgers.
2) It would take up too much room, not get used very often and when I did some of the parts would be missing.
I make this when I will have guests. It is easy and I do not buy things I will not use and add to my pantry to later throw away.
Ziplock Freezer Bag Coffee Ice Cream
2 Ziploc Freezer Bags
1 cup milk
(you can use heavy cream, 1/2 and 1/2, skim, 2%, you decide)
Heavy cream at 50 calories per tablespoon will yield the best results and I prefer using it since a small amount is more satisfying. I find that with some low fat/calorie foods I eat more and actually consume more so there is no benefit.
2 Tablespoons table sugar
1/4 Teaspoon vanilla extract
2 Tablespoons instant coffee
Crushed ice
Keeping everything as cold as possible put all ingredients in a mixing bowl and stir well until the sugar has dissolved.
Pour ingredients in the bag and make sure it is sealed. Fill another bag 1/2 full with crushed ice, I make it is the food processor. Add 3 tablespoons kosher salt, place the bag with the ice cream mix in the bag with the ice. Fill the bag the rest of the way with crushed ice and 3 more tablespoons kosher salt.
Gently shake, turn, toss and knead the bag so the mix can get cold enough to make ice cream.
.
After 5 or 10 minutes, the liquid from the inner bag will start to harden and turn into ice cream.
Continue to shake, turn, toss and knead the bag. When the ice cream reaches the consistency you desire, open the Ziploc and remove the bag with your ice cream.
Be sure to rinse off the bag with the ice cream to remove any salt residue. Cut the corner of the bag and squeeze the contents into a pint container with a cover. Put the ice cream in the freezer for several hours. You will need just a small scoop since it is so rich, it is really good with some vanilla or chocolate sauce.
Saturday, May 15, 2010
How to clean your NYC apartment refrigerator.
One more way to help keep your family safe from food borne illness and something that has to be done regularly is keeping your refrigerator clean. Probably one of the least favorite cleaning tasks, it is much easier to maintain by following a few simple instructions. The best time to clean is before you go shopping. Get rid of anything old or after the expiration date, moldy or just taking up room and you will not use. Take inventory and make a list remembering that there is only so much room and if there are too many things the cold air will not circulate well.
1) You need to work fast since leaving food unrefrigerated is never a good idea. If you have a cooler it would be great but since space is already limited I use an insulated shopping bag with a few ice packs.
2) Unscrew the light and find the temperature dial, turn it off.
3) Pull all shelves, drawers and the pieces on the door.
4) Mix 2 tablespoons baking soda with 1 quart warm water.
5) Wash the interior with the baking soda solution.
6) Wipe with a damp cloth followed by a dry one.
7) Wash all the interior parts using a mild solution of dish soap and cool water. Do not use hot water since the parts are cold and plastic and glass my crack. Rinse then dry with a clean cloth.
8) Carefully pull the gasket away from the door and wash with the soap solution and dry with a clean towel.
9) Reassemble the interior parts.
10 Replace the light and turn the dial so it is on.
11) Pull the refrigerator away from the wall and brush or vacum the coils.
12) Wipe everything, jars and bottles included, with the soapy water, dry and put away.
13) Put vegetables and things that can be damaged by cold in the crisper.
14) Keep raw meat on the bottom on a tray or in a bowl so it cannot drip on other things.
Do not use abrasive cleaners, if you need something stonger to clean use 1 part white vinegar mixed with 2 parts water. A box of baking soda works well to absorb odors or activated charcoal, you can also use a plate of ground coffee but baking soda is easiest since it is self contained in its own box. Store everything in covered containers, round takes up too much room since it does not fit in corners. Gladware with interlocking lids work well and are freezer and dishwasher safe and can be used over again. I use stacking squares that all use the same lid but different volume. Try to keep it clean and wipe up spills immediatley, get rid of leftovers after a few days if you are not going to eat them and try not to buy more than you can eat before it spoils. You should also purchase and monitor a thermometer. Food must be held under 40 degrees and the colder the better being careful not to let fresh produce freeze.
As always I welcome questions and comments.
1) You need to work fast since leaving food unrefrigerated is never a good idea. If you have a cooler it would be great but since space is already limited I use an insulated shopping bag with a few ice packs.
2) Unscrew the light and find the temperature dial, turn it off.
3) Pull all shelves, drawers and the pieces on the door.
4) Mix 2 tablespoons baking soda with 1 quart warm water.
5) Wash the interior with the baking soda solution.
6) Wipe with a damp cloth followed by a dry one.
7) Wash all the interior parts using a mild solution of dish soap and cool water. Do not use hot water since the parts are cold and plastic and glass my crack. Rinse then dry with a clean cloth.
8) Carefully pull the gasket away from the door and wash with the soap solution and dry with a clean towel.
9) Reassemble the interior parts.
10 Replace the light and turn the dial so it is on.
11) Pull the refrigerator away from the wall and brush or vacum the coils.
12) Wipe everything, jars and bottles included, with the soapy water, dry and put away.
13) Put vegetables and things that can be damaged by cold in the crisper.
14) Keep raw meat on the bottom on a tray or in a bowl so it cannot drip on other things.
Do not use abrasive cleaners, if you need something stonger to clean use 1 part white vinegar mixed with 2 parts water. A box of baking soda works well to absorb odors or activated charcoal, you can also use a plate of ground coffee but baking soda is easiest since it is self contained in its own box. Store everything in covered containers, round takes up too much room since it does not fit in corners. Gladware with interlocking lids work well and are freezer and dishwasher safe and can be used over again. I use stacking squares that all use the same lid but different volume. Try to keep it clean and wipe up spills immediatley, get rid of leftovers after a few days if you are not going to eat them and try not to buy more than you can eat before it spoils. You should also purchase and monitor a thermometer. Food must be held under 40 degrees and the colder the better being careful not to let fresh produce freeze.
As always I welcome questions and comments.
Wednesday, May 12, 2010
The challenges of a kitchen in a NYC apartment.
I have always worked in large kitchens with room to spare. My current job has space to prepare, cook and serve 2000 college students everyday and have 30 chefs each having a designated work area that does interfere with each other. The day starts with a handful of people and the number grows as lunch approaches and again when dinner is being prepared, served and then cleaned up.
When I come home and on my days off I do find time to cook at home. Since I am away long hours each day it is sometimes the only time I can spend with my family. The hard part is figuring out what to do with such a small space. I found what happened is my small kitchen had become the catch all for anything I did not know what to do with and had become even smaller.
I packed anything I did not recognize or do not remember buying or ever using and donated it to a local shelter. I like to get rid of things this way since when I put them on the street it just gets thrown away instead of being put to use. I also post on craigslist but it is hard to get people to pick up even when it is free.
One of the first things I figured out is to have a well stocked not overstocked pantry. Canned goods, oils, vinegars, pastas and spices to name a few things. I also have a small butane single burner cook top I use when I need more stove top. It is also handy if the power goes out. Not only do I have enough food for several days in an emergency I also have a way to cook it and will not be hungry. I forgot to mention that I keep at least one bottle each of red and white wine, boxed low sodium soups and stocks, five types of salt, soy, rice and almond milk, three types of rice and at least five different flours.
For equipment everything I have gets used. I have pieces that are not for everyday cooking, a tagine and a terrine dish, but I do use them and have a small storge space to keep them up and out of the way. It is best to buy good quality, not always the most expensive, and to shop around until you find what you like. I did not buy a set and add to and take away from what I have as I go along.
Think about space before you by anything. If your freezer will not hold your purchases then there is no sense buying it. The same rule with the refrigerator. Being an impulse shopper or buying too much causes more problems and adds to the stress of shopping. I recently purchased a baking sheet pan, inexpensive but needed for a special project, without considering it. Got home, washed and sanitized it as I do with anything new, preheated the oven, mixed everything, rolled it, did the cut out shapes, loaded the pan, put it in the oven and could not close the door. Wow did this change how everything went.
Take your time and choose what you like. My blog will continue to address NYC apartment living and how to get around the confines of a small space.
Any comments or questions please let me know. M.
When I come home and on my days off I do find time to cook at home. Since I am away long hours each day it is sometimes the only time I can spend with my family. The hard part is figuring out what to do with such a small space. I found what happened is my small kitchen had become the catch all for anything I did not know what to do with and had become even smaller.
I packed anything I did not recognize or do not remember buying or ever using and donated it to a local shelter. I like to get rid of things this way since when I put them on the street it just gets thrown away instead of being put to use. I also post on craigslist but it is hard to get people to pick up even when it is free.
One of the first things I figured out is to have a well stocked not overstocked pantry. Canned goods, oils, vinegars, pastas and spices to name a few things. I also have a small butane single burner cook top I use when I need more stove top. It is also handy if the power goes out. Not only do I have enough food for several days in an emergency I also have a way to cook it and will not be hungry. I forgot to mention that I keep at least one bottle each of red and white wine, boxed low sodium soups and stocks, five types of salt, soy, rice and almond milk, three types of rice and at least five different flours.
For equipment everything I have gets used. I have pieces that are not for everyday cooking, a tagine and a terrine dish, but I do use them and have a small storge space to keep them up and out of the way. It is best to buy good quality, not always the most expensive, and to shop around until you find what you like. I did not buy a set and add to and take away from what I have as I go along.
Think about space before you by anything. If your freezer will not hold your purchases then there is no sense buying it. The same rule with the refrigerator. Being an impulse shopper or buying too much causes more problems and adds to the stress of shopping. I recently purchased a baking sheet pan, inexpensive but needed for a special project, without considering it. Got home, washed and sanitized it as I do with anything new, preheated the oven, mixed everything, rolled it, did the cut out shapes, loaded the pan, put it in the oven and could not close the door. Wow did this change how everything went.
Take your time and choose what you like. My blog will continue to address NYC apartment living and how to get around the confines of a small space.
Any comments or questions please let me know. M.
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