Fresh herbs have delighted the senses and tantalized the taste buds for centuries. In medieval times great bundles of herbs were strewn on castle floors as a natural air purifier. Brides often chose to wear delicate crowns of flowers interwoven with herbs upon their heads, and both Western and Eastern medical practitioners may employ herbal remedies for their patients.
Many cooks are quite passionate about utilizing herbs in their favorite recipes. Especially bountiful herbs, which perfume our summer and fall gardens with beautiful scents and enhance the plate with their wonderful array of flavors. Using fresh herbs allows cooks to cut back on unnecessary salt, fat, and sugars, while naturally elevating main ingredients.
Brimming with health benefits, each herb plays a special role in beautifying and fortifying the body. Rosemary, for example, may improve memory. Parsley is packed with apigenin, which could potentially reduce the chances of cancerous growths and tumors. Oregano, like all other herbs, has anti-inflammatory properties that may reduce joint inflammation. Oregano is also particularly anti-bacterial and anti-fungal, and can contribute to flawless skin and glossy hair. The calcium content in basil and parsley can help maintain healthy teeth. Mint is calming and soothing and can be a digestive aid. The heady aroma of fresh herbs may help relieve any effects of nausea, as well as soothing and reviving the senses.
Basil’s affinity with tomatoes is a most engaging taste combination. Serve sun warmed tomatoes sprinkled with shards of fresh basil leaves and drizzled with olive oil. The slightly sharp bite of chives enlivens potatoes, eggs and salad dressings. Cilantro is a must for Mexican and Asian dishes. Dill adds a light, lovely layer to fish, while the snappy tang of parsley is delightful in tabouli, potato salad, and pasta. Mint is essential for tall glasses of cold ices tea or lemonade and also for embellishing summer fruit platters. Transport your taste buds by making a salad with a bounty of vegetables and a large handful of freshly minced oregano, basil, parsley, and dill. Or scent your grill with the woody stalks of rosemary. They make great skewers, infusing meat, fish, and vegetables with bright, strong flavors.
Clean herbs by soaking in a bowl of cool water, changing the water several times, or until you no longer see any dirt in the bottom of the bowl. Spin dry in a salad spinner or on layers of paper towels. For hot dishes, add herbs at the end of cooking time to avoid diluting their essence.
“An herb is the friend of physicians and the praise of cooks.” – Charlemagne
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“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
Grilling season is upon us and many want to grill fish, but have questions on the best way to do it. Here are some easy tips to help you get the most out of your fish grilling experience.
Ask Your Fishmonger. Fishmongers are knowledgeable and can recommend the best fish for dinner. They will clean your fish for you as well.
Take It Easy. Leave the fish head and tail on for easier handling, and try grilling a small 1 to 1 1/2 pound fish if you’re a first-timer.
Work With A Clean Grill. Scrub the grates clean with a wire brush to reduce sticking, and rub the exterior of the fish with oil before placing it on the grill.
Get Cooking And Don’t Be A Flipper. Grill over a medium-high heat for about 8 minutes total cooking time per inch of thickness. Most fish will cook best if turned only once, so wait at least 3 minutes for the fish to form a crust on the outside before flipping. Don’t risk the fish falling apart by trying to flip multiple times.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
Chefs love cast iron’s durability and its ability to evenly retain heat. What’s old is new again. Cast iron comes in all sizes from pans that hold a single fried egg to 20-inch giants that weigh 25 pounds and take up two burners. You can pick up a cast iron pan for $25 to $300. I like 10-inch skillets for everyday cooking, which are between four to six pounds and can comfortably accommodate a pack of chicken thighs. Remember that a bigger pan is a heavier pan, which limits how easily you can maneuver it as you cook.
Make sure to season your cast iron pan. Use a paper towel to rub your pan all over with a very light coat of neutral oil like grapeseed or vegetable oil and then place in a 500-degree oven for an hour. You want your pan to have a matte dark finish. Remove from the oven and let cool. Rub another very light coat of oil all over before storing. The very best thing that you can do to maintain that new seasoning is to get cooking. Each time you cook a steak or chicken thighs, the fat adds another coat to the pan’s surface, which will create a glassy finish over time. Re-season when your pan starts to look dry and dull or if you can’t remember the last time you cooked in it. Always rub you pan down with a thin coat of neutral oil before storing.
Just because you can cook it in cast iron doesn’t mean that you should! There are some foods that you definitely should not cook in your cast iron. Fish is not something that I would cook in cast iron unless I want to infuse next day’s pancakes with the essence of fish. Tomato sauce’s high acidity reacts with cast iron, which creates an unpleasant metallic flavor. I’d skip cooking scrambled eggs in cast iron unless I want to be on dish duty for an hour or two after breakfast.
Wash your pan! Yes, you do need to wash your pan. Each time you cook with cast iron a few burnt and crusty food bits inevitably seem to stick to the pan. If you don’t scrub it clean between uses, those bits will fossilize under subsequent layers of seasoning, which create an irregular surface that will never become truly nonstick (the opposite of what you want). Wash your pan with hot water and a drop of dish soap while it’s still warm. Take care not to let the pan soak in water. Wipe down the pan and then set it over a low flame for a few minutes to fully dry. Rub all over with a very light coat of neutral oil before storing (just like you would after seasoning it). These steps are crucial for keeping your pan in fighting form against Public Enemy Number One – RUST! If you ever do have spot rust just use and old toothbrush dipped in distilled vinegar to scrub it off, let it dry, and then rub in a drop of oil. If you make a regular habit of cleaning your cast iron you’ll have a faithful companion for life.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
Grilled pineapple is so very versatile because you can use it for savory or sweet, hot or cold dishes. Grill over indirect heat and the sugars in the pineapple concentrate bringing out a sweet and meaty fruit that is ideal for endless summer recipes.
6 Ways To Use Grilled Pineapple
Slice and serve with grilled pork or fish.
Cut into chunks and toss with salt and lime juice for a smoky fruit salad.
Muddle and use as the base for a sweet-savory cocktail.
Dice and mix with chopped cilantro and chiles for salsa.
Purée and spoon over vanilla ice cream or good Greek yogurt.
Top with ice cream or sorbet.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
Wasabi is a rare and expensive root, primarily grown in Japan. It is difficult to grow because it requires a rocky stream or riverbed. The best sushi restaurants prepare it fresh. Once wasabi is grated it loses its complex flavor in just fifteen minutes. More often than not, it is replaced by either prepared wasabi paste, a mix of flavored powder and water, or dyed horseradish, a close relative.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
It’s January and many of us are working towards our health goals. Choosing foods that give us energy are important in keeping on track. Some foods that boost energy levels include cashews, chicken, salmon, and beans.
Cashews
Cashews are high in magnesium and help to convert sugar into energy. Magnesium deficiency can lead to low energy levels and nuts that are high in magnesium, including cashews; can provide that mid-afternoon jolt some people are seeking. Cashews are high in calories, so it’s best for those looking to shed pounds or maintain a healthy weight to adhere to serving suggestion guidelines.
Skinless Chicken
Alertness tends to increase when the brain produces the neurotransmitter dopamine and the hormone norepinephrine. Skinless chicken contains an amino acid known as tyrosine that helps in the production of both dopamine and norepinephrine. If skinless chicken is not available, other foods that may provide this same effect include fish, lean beef, and eggs. In addition, lean meats like skinless chicken contain enough vitamin B to help ease insomnia.
Salmon
Omega-3 fatty acids can help the body fight inflammation, which has been linked to a host of ailments, including chronic fatigue. Salmon is also high in protein, which can eliminate the mid-to-late afternoon hunger pangs that can derail healthy diets and contribute to weight gain.
Beans
Beans are loaded with fiber, and that’s a great thing for energy levels. Like magnesium, which can also be found in beans, fiber takes a while to digest, extending the energy-boosting properties of foods loaded with fiber. In spite of the growing movement to eat and live healthier, many still do not include enough fiber in their diets. Eating beans is a great place to start getting that much needed fiber.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
The message is simple: Eat well to stay well. The good news is that you don’t need a graduate degree in nutrition to eat healthfully on a daily basis. What follows are some guidelines and information to help you make informed decisions about what you and your family should eat to maintain a balanced diet.
*Consume a variety of nutrient-dense foods and beverages within the basic food groups. Choose foods that limit your intake of saturated and trans fats, cholesterol, added sugars, salt, and alcohol.
*Engage in regular physical activity and reduce sedentary activities to promote health, psychological well-being, and a healthy body weight.
*Consume three or more 1 ounce equivalent servings of whole grains each day.
*Consume 3 cups of fat-free or low-fat milk or equivalent dairy products per day.
*Derive less than 10 percent of your calories from saturated fat and less than 300mg of cholesterol per day. Avoid trans fats.
*Keep your total fat intake between 20 and 35 percent of your calories, with most fats coming from polyunsaturated and monounsaturated sources, such as fish, nuts, and vegetable oils.
*Choose fiber-rich fruits, vegetables, and whole grains each day.
*Consume less than 2,300mg (about 1 teaspoon) of sodium each day.
*Women who choose to drink alcohol should limit themselves to one drink per day; men should limit themselves to no more than two drinks per day.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
Saffron
Highly prized as a dye, medication and culinary spice since Greek and Roman times, saffron is the stigma of a type of crocus, Crocus sativus, which was once grown all over Europe, including in England. It has a distinctive and lasting aroma, and a pleasant pungency if used sparingly. Because of its striking color, as well as its distinctive flavor, saffron is frequently added to celebration dishes; for example, pilaus from India, Spanish paella and Italian risotto Milanese. Bouillabaisse, the famous French fish and shellfish soup-stew, is flavored with saffron. The spice is also widely used in sweet recipes, including milky rice and sweet custard-like desserts. Baked goods flavored with saffron include breads and cakes.
Saffron threads can be infused (steeped) in a little warm water or milk until the color of the liquid is even. Add the liquid and the threads to the dish, usually towards the end of the cooking process. Saffron powder can be added to food without soaking, but not to hot oil.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved