tabUp - Cooking

Best. Bread Pans. Ever.

<img alt="" src="ImageHandler.ashx?type=journal&id=5435" /> I tried out my new bread pans on a batch of banana bread. The results were fantastic! I had been using crummy grocery store non-stick bread pans that overbrowned the crust. Finally, I bit the bullet and bought a pair of genuine Made in USA Lincoln WearEver bread pans (8-1/2" x 4-1/2). They are the perfect size for most of the normal two-loaf quick bread recipes I use. I had read reviews and looked at pans in fancy and regular cooking stores, and no one seemed to carry "non" non-stick adonized aluminum pans. I knew that I wanted this type because my Allied Spinning (made in Brooklyn) round cake pans are excellent. Anyway, these are similar to pans my mom bought in the fifties and I love them! I know that they`ll last decades too. One more thing--they`re seamless! Cleanup is much easier than with the folded metal loaf pans.  
1/15/2010 11:32:33 AM
(Kate)

Mmm. . .Banana Bread

1/15/2010 11:33:56 AM
(Kate)

Time for Asparagus

With asparagus grown in the northern hemisphere in the stores, I remembered an asparagus salad a friend taught me to make a number of years ago.  I don't have the recipe, but here's what I remember of it:Asparagus Salad with TomatoBalsamic vinaigrette:1/2 c. olive oil3 Tablespoons balsamic vinegar1 clove garlic, very finely mincedsea salt, to taste  For the salad:1 lb. asparagus2 plum tomatoesshaved parmesan cheese _______________________________________Whisk ingredients for vinaigrette.  Dice tomatoes, and toss with half the dressing.  Let them sit while you cook the asparagus. Steam asparagus, or brush with a little olive oil and roast until done.  Lay spears on a platter, and pile tomatoes with their dressing cross-wise over the spears.  Drizzle remaining dressing over the exposed asparagus.  Let sit at for about 10 minutes.  Arrange shaved parmesan over all just before serving.  This can be served quite warm, or at room temperature (don't let it sit out more than an hour or so.  
4/17/2009 3:15:25 PM
(Kate)

Primavera for Early Spring

The weather here today has me thinking of pasta primavera. Share your favorite recipe that will let us take advantage of the earliest of spring vegetables.
3/7/2009 3:00:22 PM
(Kate)

Country Captain for a Cold Night

The New York Times had an article about a low-country (South Carolina and Coastal Georgia) chicken dish called Country Captain.  I had all the ingredients in the house for the dish, except for a green pepper.  I substituted a red pepper, so I`m sure I`ve lost a little something in the aromatic department.  When I`ve made gumbo, I`ve noticed that the green pepper mixes with the other flavors in a culinary alchemy. The kitchen smells great at the moment with warm smells of onion, garlic, and curry.  It seems like it will be the perfect meal for (yet another!)  cold night.  I`ll update with news of how it turned out after dinner.
1/26/2009 6:50:29 PM
(Kate)

A Little Something to go with Drinks

There's leftover bacon in the fridge, and I was thinking about a "recipe" I had come across and never have made.  It's for bacon with brown sugar to be served as a cocktail tidbit.  It sounds like a decadent treat for New Year's Eve, so I'll give it a try tomorrow.   Basically, you arrange a single layer of bacon that you've lightly coated with brown sugar on a parchment-lined baking sheet and bake for 20 minutes or so at 350 degrees.  Let cool on a rack or paper towels. I looked for the original article and found it.  I had forgotten the part about crumbling the bacon into a bowl of spiced nuts--that sounds good too. Here's the original article:<a href="http://query.nytimes.com/gst/fullpage.html?res=9F07E0D7123CF93BA15752C1A9619C8B63&scp=2&sq=good%20appetite%20bacon%20&st=cse">http://query.nytimes.com/gst/fullpage.html?res=9F07E0D7123CF93BA15752C1A9619C8B63&scp=2&sq=good%20appetite%20bacon%20&st=cse</a>  
12/30/2008 4:49:43 PM
(Kate)

Stocked Up on Cookie Supplies

I picked up a new jar of molasses today, along with another bag of sugar.  I had used the last of the molasses on the gingerbread cutout cookies I made for Thanksgiving.  So, with the exception of one more bag of pecans, my pantry is ready for Christmas cookie and quick-bread baking.  I like to buy most of my nuts and dried fruits (including candied ginger) from Trader Joes.  The prices are pretty good, and the inventory seems to turn over faster than at the regular grocery store.  Some things you might want to make sure you have on hand: Sugar (white, confectioners`, light brown, dark brown)FlourOatsBaking powder and Baking soda (do you need to replace with fresh)SaltVanilla and other extractsCinnamonGround gingerCloves / nutmeg / allspice / cardamom (if you use any of these)MolassesCorn syrup / cane syrup (I use Lyle`s Golden as I can`t get a good, southern brand here)Nuts (for me, mostly pecans and sometimes almonds)Chocolate (unsweetened and semi-sweet)Dutch-process cocoaChocolate chipsFood coloringSprinkles, chocolate sprinkles, and colored sugar for decorating I make sure to keep the fridge stocked as I start baking:Butter EggsCreamMilk  
12/10/2008 1:04:14 PM
(Kate)

Dried Bean Success!

I had all but given up on cooking dried beans, having tried many methods found on bean packages, in cookbooks, and all over the internet.  After too many errors, I have finally had what I consider to be a true success. Recently, I received the revised edition of Mark Bittman`s How to Cook Everything.  I had thought about buying How to Cook Vegetarian, but after spending some time with a library copy, decided that I would go with Everything.  It`s a very friendly book for those trying to reduce meat consumption but not necessarily eliminate it entirely.  He gives great, detailed information about cooking dried beans, and explains all of the myths and tips I`ve read in the past.   I tried his preferred method, which is quite similar to the 2 hour quick soak described on many bean packages.   I used navy beans.  I put the beans in cold water (covered by an inch of water), brought them to a boil in an open pot, then turned of the heat and covered them for two hours.  After that, I cooked them in a slow cooker, covered by two inches of liquid (Bittman doesn`t use a slow cooker in his recipe).  I added chicken stock to bring the liquid level two inches over the top of the beans. I ended up cooking them on the low setting for about five hours.  I added about a teaspoon of salt 1/2 hour before they were done.  They were creamy and delicious, without that bland, chalky taste that had disappointed me in the past. My guess is that the small amount of chicken stock had enough fat and salt to help make the beans creamy and flavorful.  The other thing is too cook them very gently (so the skins don`t break down) and for a long, long time.  
12/4/2008 3:19:33 PM
(Kate)

Leftovers or Pizza?

At this point, I'm having a hard time planning meals for the next few days.  Leftovers only go so far, both in quantity and appeal.   There's always a call to the pizza parlor, but it's amazingly easy to make your own.   For the sauce, just saute some finely chopped onion and/or garlic in olive oil (watch the garlic closely so it doesnt burn--if you're using onions, let them cook until soft before adding the garlic).  Add a big can of crushed tomatoes, and a bit of oregano and basil.  Let it simmer for awhile (at least 30 min.) and you're good to go.  This freezes beautifully and is handy to have around.  It tastes much better than canned or jarred sauce, and it's very little work. Pizza dough can be store-bought or homemade.  Here's a <a target="_blank" href="http://www.cs.cmu.edu/~mjw/recipes/pie/pizza/pizza-dough-4.html">pretty good dough recipe</a>.  Allow a couple of hours for it to rise.  You can make it ahead--just refrigerate it and take it out about 30 minutes before you want to bake it.   I like to pre-heat the oven to 450, then bake the crust for five minutes before adding the sauce, cheese, and other toppings.  This way, I'm sure the crust isn't doughy, and I don't burn the cheese.  After I add the toppings, I bake for another 7 to 10 minutes, watching carefully. Kids love to help with shaping the dough, spreading the sauce, and adding the toppings.  
11/28/2008 12:47:16 PM
(Kate)

T Minus 24 Hours

The cranberry sauce is in the fridge, shimmering in its jewelled goodness.  I have to hide it in the back, to keep too much from being sneaked at breakfast tomorrow (leftovers are delicious spooned onto oatmeal in the days after though). Tonight, I'll be making pecan pie and soft gingerbread cutout cookies for the little ones' TG dessert.  I can't get enough gingerbread at this time of year, so I welcome the chance to use the pumpkin cutter from Halloween and add maple leaves too.   Safety first if that turkey still seems rock hard.  To thaw it safely, you'll need 4 to 12 hours of submerging in cold water with water changes every 30 minutes.  Here's the handy <a href="http://www.fsis.usda.gov/PDF/Countdown_to_Thanksgiving_Holiday.pdf" target="_blank">USDA Thanksgiving Countdown</a> link again.  They have tips for leftover storage too.  Their toll-free poultry hotline is: 1-888-MPHotline (1-888-674-6854); TTY: 1-800-256-7072
11/26/2008 12:07:54 PM
(Kate)

T Minus One Week

There`s just one week to go to prepare for the big meal.  If you`re going to serve turkey, it`s time to decide when you need to shop.  Did you know that it takes 24 hours per 4 to 5 pounds to thaw a frozen turkey in the refrigerator?  After the turkey is thawed, you can keep it another 1 to 2 days. <table cellspacing="1" cellpadding="1" width="200" summary="amount of time to thaw a frozen turkey in the refrigerator safely" border="1"><caption>Turkey Thawing Times*</caption><tbody><tr><td style="text-align: center"> Size of Turkey</td><td style="text-align: center"> No. of Days</td></tr><tr><td style="text-align: center">4 to 12 pounds</td><td style="text-align: center"> 1 to 3 days</td></tr><tr><td style="text-align: center">12 to 16 pounds</td><td style="text-align: center"> 3 to 4 days</td></tr><tr><td style="text-align: center">16 to 20 pounds</td><td style="text-align: center"> 4 to 5 days</td></tr><tr><td style="text-align: center">20 to 24 pounds</td><td style="text-align: center"> 5 to 6 days</td></tr></tbody></table> *U.S. Dept. of Agriculture  For more helpful Thanksgiving planning and safety tips and tables, visit <a target="_blank" href="http://www.fsis.usda.gov/Factsheets/Countdown_to_the_Holiday/index.asp">USDA Countdown to the Thanksgiving Holiday</a> . I always get the cooking started Tuesday night with making the cranberry sauce.  That red is the most festive food color I know.  Wednesday night is for pie baking and stuffing prep (I don`t stuff the bird until just before it goes in the oven).  Share your cooking countdown in Comments.
11/20/2008 10:52:36 AM
(Kate)

Nature's Bounty

11/13/2008 1:29:19 PM
(Kate)

Sharing a Culinary Moment

11/13/2008 1:29:13 PM
(Kate)

Tactile Pleasure

11/13/2008 1:29:08 PM
(Kate)

Baking and Bonding

11/13/2008 1:29:03 PM
(Kate)

Yum! Mousse Pie!

11/13/2008 1:28:57 PM
(Kate)

Fresh-Baked

11/13/2008 1:28:52 PM
(Kate)

Warm and Savory

11/13/2008 1:28:46 PM
(Kate)

TabUp - Family Gourmet

11/10/2008 9:51:36 AM
(Kate)

Martha Stewart Food

11/10/2008 9:21:53 AM
(Kate)

Epicurious.com: Recipes, Menus, Cooking Articles & Food Guides

11/10/2008 9:20:28 AM
(Kate)

Soups On?

With cooler weather here, share your favorite hearty soups. What soups do you make that work well for freezing or re-heating for quick weeknight meals?
11/10/2008 9:18:26 AM
(Kate)

Keeps Discussions On-Track

The Tab Organizer may remove off-topic posts.
11/3/2008 3:06:09 PM
(TabUp)

Welcome Chefs!

Whether you consider yourself an expert in the kitchen or are just looking for a few new recipes, here’s the place to keep Tabs on your love of cooking.   Check out your favorite food blogs, share links to cooking magazine articles, see our favorite recipe sites, and find advice on everything from spices to kitchen accessories. See what`s cooking in the journal, ask for pointers on the message boards, and savor photos of delicious creations. 
11/3/2008 3:06:09 PM
(TabUp)

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