Tiny New York Kitchen

Breads

December 3, 2016

Bread can be either leavened or unleavened. Leavened breads are made with rising agents, like yeast or baking powder, which allows the dough to release gases and expand. Unleavened bread contains no yeast, baking soda, baking powder or other leavening agents that allows dough to rise.

Leavened and unleavened bread are nutritionally similar.

It is generally, not a good idea to refrigerate bread. Although bread will last longer when refrigerated, it tends to dry out faster and to lose its soft texture.

As a general rule, bread should be kept in a somewhat air-tight and dry container or area.

Hot bread should not be put in a sealed container until it cools since the steam will cause dampness, which in turn can cause mold to grow more rapidly.

Storing bread on top of the refrigerator is not recommended. Refrigerator tops are usually very warm and this could either cause your bread to dry out more rapidly or cause condensation in the bag.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Bake Better Cookies

December 1, 2016

December is here and is cookie-baking heaven. Here are some basic tips to make a better cookie.

Split the dough. Work with half of the cookie dough at a time when rolling and cutting cookies. Too much handling of the dough makes cookies tough.
Keep the other half refrigerated since chilled dough is easier to handle.

Bake cookies on flat, shiny, heavy aluminum, baking sheets. These baking sheets with no sides are designed for easily sliding cookies onto a cooling rack. Dark sheets may absorb heat, causing cookies to brown too much on the bottom.

Grease baking sheets with cooking spray or solid shortening instead of butter or margarine.

Don’t overload the oven. Bake one sheet of cookies at a time on the middle oven rack.

Make sure to cool baking sheets between batches before reusing. Wipe the surface of each with a paper towel before reusing.

Cool cookies completely, on wire racks, before storing them in airtight containers.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

German Chocolate

November 29, 2016

German Chocolate is an American creation, created in 1852 when American Samuel German developed a dark baking chocolate for the American Baker’s Chocolate Company. The brand name of the product, “Baker’s German’s Sweet Chocolate,” was named in Samuel German’s honor.

The first published recipe for German’s chocolate cake appeared in a Dallas Morning Star newspaper on June 13, 1957 as the “Recipe of the Day.” Mrs. George Calay, a Texas homemaker, created the recipe. Mrs. Caley’s creation quickly caught on and its recipe, together with the delicious photos, spread all over the country, which is how America fell in love with German Chocolate Cake. The possessive form (German’s) was dropped in subsequent publications, which created the name of German Chocolate Cake that we know today and giving the false impression of German origin.

Thank you Samuel German and Mrs. Caley!

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Roasting Your Turkey

November 24, 2016

Remove Turkey From Refrigerator At Least 1 Hour Prior To Roasting.

Preheat Oven To 325 Degrees.

Place Turkey In Sink And Remove Neck & Giblets.

Place In Roasting Pan And Brush With Melted Butter. Season With Salt & Pepper.

Place Turkey In Lower Third Of The Oven And Roast For 10 Minutes Per Pound.

To Determine If Turkey Is Done, Place Thermometer Between Thigh & Breast. Temperature Should Register Between 160 To 165 Degrees And Juices Should Run Clear.

When Turkey Is Done, Remove From Oven, Cover Loosely With Foil, And Allow To Rest 30 To 45 Minutes, Which Allows Time To Heat Side Dishes.

Carve & Enjoy!

Approximate Cooking Times Based On 10 Minutes Per Pound At 325 Degrees:

9 Pound Turkey: 1 1/2 To 1 3/4 Hours
12 Pound Turkey: 2 To 2 1/4 Hours
14 Pound Turkey: 2 1/4 To 2 1/2 Hours
16 Pound Turkey: 2 1/2 To 2 3/4 Hours
18 Pound Turkey: 3 To 3 1/4 Hours
20 Pound Turkey: 3 1/2 To 3 3/4 Hours
22 Pound Turkey: 4 To 4 1/4 Hours
25 Pound Turkey: 4 1/4 To 4 1/2 Hours

If You Have Stuffed Your Turkey Then Add More Time.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Brussels Sprouts

November 23, 2016

Brussels sprouts have a pronounced and sweet nutty flavor, quite unlike cabbage, although the two are closely related. They are traditionally served at Thanksgiving and Christmas and have an affinity with certain nuts, such as almonds, pistachios, and chestnuts. Brussels sprouts taste great with onions, and ginger, or with nuts.

Brussels sprouts should be small and hard with tightly wrapped leaves. Avoid any that are turning yellow or have loose leaves. They will keep in a cool place or in the salad drawer of a refrigerator for several days.

When preparing and cooking Brussels sprouts trim away the base of the stalk and remove the outer leaves. If the sprouts are large, cut them in half or quarters, or slice thinly for stir-frying. Cook very briefly in small amounts of fast-boiling water. Alternatively, stir-fry with onions and ginger, in a little oil and butter.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Latest Recipes

Roasted Cod Tacos

Roasted Cod Tacos

Black Eyed Pea Salad

Black Eyed Pea Salad

Eggnog Lattes

Eggnog Lattes

Christmas Wreath Pavlova

Christmas Wreath Pavlova

Spicy Mussels

Spicy Mussels