I don’t like eating my food with parasites in it. All flesh and blood products contain parasites. Avoid most parasites by eliminating animal products from table. Wash hands and face often – with soap.
Category Archives: FOOD PREP
Crab Boil Tofu
CRAB BOIL TOFU You know the spice blend that restaurants use to cook shell fish primarily? Well, why not do the same with tofu? Opening the bag and pouring some of it into the water nearly choked me. Big reaction. Guess I breathed some of it in. Use CAUTION when using Crab Boil Spice. OtherwiseContinueContinue reading “Crab Boil Tofu”
Make Fresh French Green Beans
Uptick your coleslaws and green salads with fresh green beans. They’re inexpensive, readily available, nutritious and contribute diversity to the texture achievement. FRENCH STYLE FRESH GREEN BEANS: Wash the beans, nip the ends, then cut into about 1-1/2 inch lengths. Cut each segment into halves, thirds or quarters, from end to end, exposing the seeds.ContinueContinue reading “Make Fresh French Green Beans”
OLD BAY BAKED TOFU CUBES
OLD BAY BAKED TOFU CUBES Makes about 4 cups, depending on size Preheat oven to 300 degrees 2, 14 oz. containers water-packed extra firm tofu – rinse, pat dry, then wrap in cloth towels and place a brick or heavy object on top to press for about 1 hour – when ready, cut the blocksContinueContinue reading “OLD BAY BAKED TOFU CUBES”
SNOWY ONION
SNOWY ONION is simply fresh sweet onion, peeled and diced, then processed till evenly mushy, looking like snow. Use in salad dressing when you want a sharp onion flavor and added texture without the chopped onion effect. Or, use in white sauces that when cooked, melt into the sauce creating a smooth texture and sweetContinueContinue reading “SNOWY ONION”
STORING CELERY
Looking back on it, I doubt that I ever used an entire bunch of celery once stored in the refrigerator. The reasons being that it was too far toward the back and partially froze, or the water evaporated from the container and the celery went limp, or it just didn’t look good enough to useContinueContinue reading “STORING CELERY”
QUICK RICED CAULIFLOWER
RICED CAULIFLOWER can be purchased in some grocery outlets fresh or frozen. Or you can make your own from fresh, by breaking the buds apart and processing them in a food processor till evenly riced (mealy). Of course you still have to cook them and even if you don’t, such as when added to aContinueContinue reading “QUICK RICED CAULIFLOWER”
SHUCKING CORN
Okay, corn season is here. Grocers are selling corn on the cob, shucked or shuck your own. Shuck your own is cheaper (about half the price) and not that difficult if you know what you’re doing. Cut the bottoms off. Peel the stalks from the top, removing all green and the bulk of the silkContinueContinue reading “SHUCKING CORN”
CORING TOMATOES
For years I cut the tops and the bottoms off of tomatoes, then cut the pieces from both that were usable minus the stem parts. Now I core them first. It saves time and product. So easy. You get a better cut too.
Pre-cooking Your Mushrooms
1 lb. fresh white button mushrooms, washed well, then quartered like a cross 5 oz. fresh Shitake mushrooms, washed well, stems removed from the caps with a knife and discarded 1 jumbo fresh Portobello mushroom cap, washed well, stem removed and discarded, sliced into 3/8 inch wide steaks, then crosswise into 3/4 inch wide segments 4ContinueContinue reading “Pre-cooking Your Mushrooms”
Making Orange Rind Matchsticks
MAKING ORANGE RIND MATCHSTICKS The next time you peel an orange to eat, save the peel, especially if it’s a thick peel. Why waste all that flavor when you can prepare it to use as a condiment/seasoning/flavoring in many dishes. All it involves is removing the pithe (white part of the orange peel) from theContinueContinue reading “Making Orange Rind Matchsticks”
Preserving Bananas
Steve told me how to do this years ago. He discovered it by accident, trying to keep bananas from rotting so quickly. It works every time. I don’t know the science behind it, but the proof is in the result. This is what you do: When you bring a bunch of bananas home from market, ratherContinueContinue reading “Preserving Bananas”
Drying Macaroni For Macaroni Salads
DRYING MACARONI FOR MACARONI SALADS For a more dense macaroni chew experience, partially dry-cook elbows before adding them to your salad. A simple procedure makes a world of difference. Makes 1 pound 1 lb. box elbow macaroni – I used Mueller’s brand – my mother said it wasn’t as starchy feeling as the otherContinueContinue reading “Drying Macaroni For Macaroni Salads”
Best Lime Squeeze
Limes are difficult to squeeze. Even when you firmly roll them on the counter under your hand to loosen the membranes they, unlike the lemon, do not respond as well. If you have a microwave this is what to do: First wash the lime. Next, on the side of the lime make about a 3/4ContinueContinue reading “Best Lime Squeeze”
Making Pumpkin Seed Snow
MAKING PUMPKIN SEED SNOW All you need to make Pumpkin Seed Snow are raw, shelled pumpkin seeds and an electric coffee bean grinder. Fill the well of the grinder leaving enough head space for the ‘swell’. Process till seeds become fluffy, pausing a few times to scrape up snow from bottom of well and toContinueContinue reading “Making Pumpkin Seed Snow”
SKINNING ALMONDS
SKINNING ALMONDS Almonds are hard nuts. Even while chewing they seem to never soften up. Do a parboil, a soak, then a peel for extra eye-appeal and they might just change your mind! Makes 4 cups almonds after soaking 3 c. whole raw, unsalted almonds 6 c. water In large saucepan bring almonds and waterContinueContinue reading “SKINNING ALMONDS”
BROWNED SPAGHETTI STICKS
Browned Spaghetti Sticks For Rice Pilaf dishes 1 T. extra virgin olive oil 50 (or as many as you want) stands of dried spaghetti , broken into 4ths or 6ths Heat oil in skillet over medium heat. Place broken spaghetti pieces into skillet and cook till lightly browned. Shake pan or move them around withContinueContinue reading “BROWNED SPAGHETTI STICKS”
BLACK RUSSIAN CROUTONS
BLACK RUSSIAN CROUTONS Bakery-style black bread makes superior croutons for soup or salad. Why not give it a try next time you see some authentic Russian black bread! Makes as many as you want preheat oven to 250 degrees 1/2 loaf bakery-style Russian black bread or pumpernickel, cut into 1/2 inch cubes Place cubes onContinueContinue reading “BLACK RUSSIAN CROUTONS”
PICKLED GINGER STICKS
Ever buy a big piece of ginger, use part of it, refrigerate the rest, then not get back to it till it’s moldy? Yeah, me too. Ginger molds quickly. Being that it’s not readily available in all markets, when I do get some fresh ginger this is what I now do with the leftover. MakeContinueContinue reading “PICKLED GINGER STICKS”
Santiago Dried Vegetarian Refried Beans
Santiago Dried Vegetarian Refried Beans The package recommends 1/2 gallon boiling water per package of beans, to let set covered for 25 minutes. If you want a thinner refried bean, then increase the amount of boiling water. It’s a great product. Use wherever you would traditionally use refried beans. Or get creative by adding herbs,ContinueContinue reading “Santiago Dried Vegetarian Refried Beans”
STAGES OF CARAMELIZING ONION
There are several ways to saute onions – resulting in different degrees of caramelization. The first is to fry the onion in oil and/or margarine till translucent, over medium-low heat. The onion still has firmness and is essentially a stir-fried onion, like the Chinese do. I often say in a recipe to fry till translucent,ContinueContinue reading “STAGES OF CARAMELIZING ONION”
CARAMELIZED WALNUTS
CARAMELIZED WALNUTS Easy and delicious! Walnuts, extra virgin olive oil, water, brown sugar and baking soda, cooked till caramelized and cooled till crispy! Great for topping salads or side dishes! Makes enough to top 4 salads, or side dishes 1/2 c. walnut halves or pieces 1-2 T. extra virgin olive oil 2 T. water 1/4ContinueContinue reading “CARAMELIZED WALNUTS”
MAKING CUCUMBER CANOES
The standard garden-variety cucumber is the seediest. So when you don’t want the seeds to complicate the texture achievement of your recipe, you simply remove them. Peel the cucumber, then cut each end off. Cut the cucumber in half from end to end. Put one half cucumber cupped in your hand, seed side up. TakeContinueContinue reading “MAKING CUCUMBER CANOES”
TOASTING SESAME SEEDS
Toasting sesame seeds is much like toasting coconut. It doesn’t take long. Place sesame seeds in dry skillet, without overlapping much. Turn heat to low. Watch carefully for the first signs of browning, then shake skillet till most are lightly browned and the nut aroma in the air is prominent. Remove skillet immediately from heatContinueContinue reading “TOASTING SESAME SEEDS”
SEEDING FRESH TOMATOES
Seeding a tomato actually means removing the seeds with the pulp, leaving the skin and the fleshy part attached to the skin. In other words, you don’t have to pick through the pulp to remove the seeds. The pulp goes out with the seeds. Seeding tomatoes is easy to do once you do it. NoContinueContinue reading “SEEDING FRESH TOMATOES”
PRE-SLICED MUSHROOMS
PRE-SLICED MUSHROOMS. It’s always best to buy whole mushrooms and to slice your own. It’s not difficult, nor does it take much time. This way you control the thickness, and if you want to cube or quarter them, you have that option. More often than not, groceries slice them too thin, then keep them tooContinueContinue reading “PRE-SLICED MUSHROOMS”
SQUEEZING LEMONS AND LIMES
SQUEEZING LEMONS AND LIMES Always squeeze lemons and limes into a cup or bowl, then remove the seeds and add juice to the recipe. If squeezed into the hand to let the juice run through the fingers, the possibility always exists that a seed will slip through too, unbeknownst to you, until one of yourContinueContinue reading “SQUEEZING LEMONS AND LIMES”
SEEDING CANNED TOMATOES
SEEDING CANNED TOMATOES. Hold each tomato (one at a time) under cold, slowly running water. Slit lengthwise with your thumb nail. Open tomato; pull pulp up and out, rinsing pulp and seeds into sink. Drain tomato meat that remains, and either chunk, dice or chop for your recipe. This is a very simple procedure that makesContinueContinue reading “SEEDING CANNED TOMATOES”
SEEDING AN AVOCADO
SEEDING AN AVOCADO. Using a long, sharp knife, cut lengthwise (from tip to tip) all around the avocado, through the skin and far enough into the meat to touch the seed. Insert blade of knife into the cut you’ve made, then twist the knife to separate the two halves. Take the knife and smack the sharpContinueContinue reading “SEEDING AN AVOCADO”
PEACHES AND NECTARINES, HOW TO CUT INTO SEGMENTS
PEACHES AND NECTARINES, HOW TO CUT INTO SEGMENTS. Do this by holding the peach/nectarine in the palm of your hand, then using a small sharp knife, running the knife from end to end against the pit, making a crescent size slice that measures about 1/4 inch, or any size you want, at the widest part ofContinueContinue reading “PEACHES AND NECTARINES, HOW TO CUT INTO SEGMENTS”
MELONS, HOW TO CUBE
To cube watermelon: Cut watermelon in half lengthwise. Take one half, and starting at one end slice into 3/4 inch thick slices. Discard the end piece and only slice as many slices as you estimate you’ll need for the recipe. Take each slice and run a sharp sturdy knife between the peel and the melon.ContinueContinue reading “MELONS, HOW TO CUBE”
LIQUID FLOUR
LIQUID FLOUR. You may notice that when using a thickener for a sauce or soup, I do not use a roux (the cooking of margarine with flour till thick and golden brown). Instead, I use a liquid flour, obtained by combining a measured amount of water or broth and flour in a jar with a tight-fittingContinueContinue reading “LIQUID FLOUR”
LEMON OR ORANGE ZEST
LEMON OR ORANGE ZEST The zest of a lemon/orange is the outer most layer of the peel (skin) of the lemon without any white part that is found underneath the peel (the pith). If you have a very sharp potato peeler, you can peel the zest off with that, if not, use a sharp knifeContinueContinue reading “LEMON OR ORANGE ZEST”
LEGUMES
LEGUMES. You might think that dried split peas or lentils are all the same because they look the same, and consequently will all cook up the same. Not true. Split peas are as different as any other vegetable is to its own kind. Not all tomatoes are the same, so why should we expect all legumesContinueContinue reading “LEGUMES”
GRATING HORSERADISH
GRATING HORSERADISH. Always peel horseradish before grating it, whether you use it in a dish or to garnish one. Grate on small holes of the grater as you need it. If grated ahead it will dry out. When peeling, peel only the section you will be grating. The remainder of the horseradish will stay fresher longerContinueContinue reading “GRATING HORSERADISH”
SQUEEZING GINGER FOR GINGER JUICE
SQUEEZING GINGER FOR GINGER JUICE. When you don’t want to insert the texture of fresh ginger into a recipe, but still want the fresh ginger taste, this is an easy way to juice the ginger! Wash extra large piece of ginger. Break into 2 or 3 pieces, breaking pieces off at the joints. Place in tightly sealedContinueContinue reading “SQUEEZING GINGER FOR GINGER JUICE”
GRATING GINGER AND MAKING GINGER STICKS
GRATING GINGER AND MAKING GINGER STICKS When grating ginger it is not necessary to peel it before grating it, if grated over very small holes of the grater (unless specified to do so in a recipe). You can grate ginger fresh, frozen or dried. Always grate fresh or frozen as you need it. If grated,ContinueContinue reading “GRATING GINGER AND MAKING GINGER STICKS”
STOVE-TOP ROASTED GARLIC
STOVE-TOP ROASTED GARLIC It’s really quite easy to make and takes only a few minutes, rather than the usual lengthy time it takes when oven-roasting garlic. Peel all the cloves in one bulb or more of garlic. If you can purchase them already peeled in the market, all the better. Place in a dry castContinueContinue reading “STOVE-TOP ROASTED GARLIC”
FRESH SQUEEZED ORANGE JUICE
FRESH SQUEEZED ORANGE JUICE. When called for in a recipe, please do not substitute frozen concentrate, bottled, or juice from a carton. Use only that which you squeeze from the orange yourself. Frozen orange juice and other premixed orange juices contain added vitamins that can be tasted in a recipe–especially when sauteing with it.
FRESH BREAD CRUMBS
FRESH BREAD CRUMBS. Many of you have blenders and/or food processors and will make your fresh bread crumbs in that. For those of you who don’t have either, here’s another efficient way to make them: Shred partially frozen French or Italian bread over very large holes of a vegetable grater, using firm pressure and long strokes. The breadContinueContinue reading “FRESH BREAD CRUMBS”
CUTTING FRUIT
CUTTING FRUIT. Cut fruit on any hard surface you like, except a wooden cutting board that has been previously used to cut garlic and/or onion. Regardless of how well you’ve cleaned it, the fruit will pick up the odor of the garlic and/or onion instantaneously, and you will very definitely taste it on the fruit. So,ContinueContinue reading “CUTTING FRUIT”
CHOPPING, DICING, CHUNKING
CHOPPING, DICING, CHUNKING. Unless otherwise specified, chopping finely should measure approximately 1/16-1/8 inch non-uniform pieces. Chopping should measure: 1/4 inch non-uniform pieces. Dicing should measure: 1/4-1/2 inch uniform squares. And, chunking should measure: 3/4-1 inch uniform squares. No matter which you do, however, don’t be afraid to be neat. It shows you care about your creations.ContinueContinue reading “CHOPPING, DICING, CHUNKING”
CABBAGE, SHREDDING
CABBAGE, SHREDDING. You don’t need a special shredder or food processor to shred cabbage. Remove outer leaves, cut cabbage in half or quarters, depending on how big it is, then remove core. Place cabbage segment on it’s side, then using large, sturdy, sharp knife, either cut or shave slices as thick or thin as youContinueContinue reading “CABBAGE, SHREDDING”
TOASTING COCONUT
TOASTING COCONUT 1/2 c. sweetened flaked coconut This process is going to happen quickly, so be prepared to act fast. Have an empty bowl near the stove that you can grab quickly. Place coconut evenly in dry skillet. Shaking the skillet evens out the coconut better than using a spoon to start. Turn heat toContinueContinue reading “TOASTING COCONUT”
SQUEEZING SAUERKRAUT
SQUEEZING SAUERKRAUT In recipes calling for squeezed sauerkraut: Empty contents of jar, can or bag in colander. Using fists press repeatedly against bottom of colander to extract the excess liquid. Gather up the sauerkraut in your hands and continue to squeeze till it forms a ball. Some recipes require that you lightly rinse the sauerkrautContinueContinue reading “SQUEEZING SAUERKRAUT”
MAKING SOY WHIPPED CREAM
SOY WHIPPED CREAM — DELICIOUS! RICH WHIP NON-DAIRY TOPPING is available in the frozen food section of grocery stores. Visit their website for a store locator: www.richwhip.com This miracle soy product comes packaged in 8 ounce cartons and can be found in the frozen food section of the supermarket. I purchase several at once, put themContinueContinue reading “MAKING SOY WHIPPED CREAM”
ROASTING PORTOBELLA MUSHROOMS
ROASTING PORTOBELLA MUSHROOMS Roasted Portobella mushrooms with a little extra virgin olive oil, salt, pepper and garlic powder. That’s all you need. Slice to serve as is, or slice and saute in a little more olive oil, salt and pepper! Makes 4 whole mushrooms Preheat oven to 400 degrees Mushrooms: 4 fresh whole Portobella mushrooms;ContinueContinue reading “ROASTING PORTOBELLA MUSHROOMS”
ROASTING EGGPLANT FOR RECIPES
ROASTING EGGPLANT FOR RECIPES Preheat oven to 400 degrees People really do become intimidated by the roasting process. I don’t know the why of it, but I do too. I’m thinking it takes so long. Yes, but the prep work is minimal. Nobody has to stand by the oven while the veggies roast. Put themContinueContinue reading “ROASTING EGGPLANT FOR RECIPES”
PICKLE FAN GARNISHES – HOW TO MAKE
PICKLE FAN GARNISHES – HOW TO MAKE Thinly slice a pickle from end to almost the opposite end, stopping just before the knife separates the slice from the pickle. Make about 4 identical cuts, then fan out the pickle. Add as a garnish to the recipe calling for them. Or, garnish an hors d’oeuvre dishContinueContinue reading “PICKLE FAN GARNISHES – HOW TO MAKE”
MAKING NUT CRUMBLES
MAKING NUT CRUMBLES Nut crumbles are a staple in my pantry. Years ago when developing the essence of a BLT (before meatless bacon was invented) I processed whole smoked almonds till mealy, then sprinkled them on a lettuce, tomato and veggie mayonnaise sandwich, followed by fresh cracked pepper to create a delicious BLT alternative. NowContinueContinue reading “MAKING NUT CRUMBLES”
MATCH STICK CARROTS, HOW TO MAKE
MATCH STICK CARROTS, HOW TO MAKE Peel carrot; cut off ends. Cut whole carrot crosswise into 1-1/4 inch lengths. Now, keeping carrot on its side, use a sharp, broad, sturdy knife to slice lengthwise into 1/8 inch thick slabs. Stack 2-3 slabs at a time on top of one another, then slice into 1/8 inchContinueContinue reading “MATCH STICK CARROTS, HOW TO MAKE”
CARROT RIBBONS, HOW TO MAKE
CARROT RIBBONS, HOW TO MAKE If you’d like a more delicate textured carrot in your salads, try this method instead of grating or shredding. Wash carrot. Cut off both ends. Using a potato peeler, swipe the carrot from tip to tip using light strokes, turning the carrot a bit after each swipe, producing long, thinContinueContinue reading “CARROT RIBBONS, HOW TO MAKE”
LETTUCE PREPARATION
LETTUCE PREPARATION The best time to prep lettuce is when you bring it home from the market. But, if you can’t do it then, place in covered container or sealed plastic bag, and refrigerate till a more convenient time. To begin, purchase only fresh, crisp lettuce. Crisp means that the veins are filled with water.ContinueContinue reading “LETTUCE PREPARATION”
FLOUR TORTILLAS, MAKING CHAR MARKS
FLOUR TORTILLAS, MAKING CHAR MARKS When making burritos or soft tacos, which require softening the tortilla in order to more easily roll or fold it, you can soften it plus add some char marks that give it a slightly charred taste. Here’s what you do: For an electric stove, turn your stove burner on tillContinueContinue reading “FLOUR TORTILLAS, MAKING CHAR MARKS”
CUTTING CELERY ON THE DIAGONAL
CUTTING CELERY ON THE DIAGONAL When you’re instructed in a recipe to cut a stalk(s) of celery on the diagonal, this is what it means and looks like. Take a clean stalk of celery, lay it flat on the cutting board, hollow side down. Using a sharp, broad knife, instead of holding it to makeContinueContinue reading “CUTTING CELERY ON THE DIAGONAL”
CUTTING A FRESH PINEAPPLE
CUTTING A FRESH PINEAPPLE Cut off the top and the bottom of the pineapple; discard. Stand the pineapple on its end, then using a sharp knife going from top to bottom, run the knife between the prickly outer peel and the yellow fruit beneath it. Do this around the entire pineapple. When done, go backContinueContinue reading “CUTTING A FRESH PINEAPPLE”
CUBING | SEGMENTING GRAPEFRUITS AND ORANGES
CUBING | SEGMENTING GRAPEFRUITS AND ORANGES Years ago, everybody segmented their oranges and grapefruits when serving them in a dish, in other words, when they weren’t peeling it and eating it out of hand. To segment orange: Peel entire orange, removing all of the white coating under the peel. Using a small sharp knife, run theContinueContinue reading “CUBING | SEGMENTING GRAPEFRUITS AND ORANGES”
COLLARD GREENS, REMOVING STEMS
COLLARD GREENS, REMOVING STEMS Run a knife along both sides of the stem up into the leaf to where the stem is no longer prominent. Remove stem and discard. Cook collard green leaves according to recipe instructions. The first time I cooked collard greens, many years ago, I didn’t know to remove the stems andContinueContinue reading “COLLARD GREENS, REMOVING STEMS”
CHOPPING MUSHROOMS FOR PATES
CHOPPING MUSHROOMS FOR PATES For country-style mushroom pates and for those who don’t have a food processor, chopping mushrooms finely will have to be done with a broad, sharp, sturdy knife if you want to make a pate. The easiest way, and least overwhelming, is to slice and cube all mushrooms first. I cut eachContinueContinue reading “CHOPPING MUSHROOMS FOR PATES”
WHITE ASPARAGUS, PREPARING & COOKING
WHITE ASPARAGUS, PREPARING & COOKING Although I rarely see white asparagus when out and about, I saw these while shopping at the West Side Market a few days ago. Two bunches for five dollars! Great price. I asked the vendor the best way to cook them and he said, “grill them – that’s the bestContinueContinue reading “WHITE ASPARAGUS, PREPARING & COOKING”
PREPPING – COOKING – EATING ARTICHOKES
PREPPING – COOKING – EATING ARTICHOKES Slice stems off flush with artichoke bottoms. Trim stems. Peel off and discard large, blemished outer leaves. Slice off 1 inch from top of artichokes. Using kitchen shears, snip off 1/4 – 1/2 inch from tip of each petal, removing prickly tip. Place artichokes and stems in large potContinueContinue reading “PREPPING – COOKING – EATING ARTICHOKES”
ANIMAL-FREE SOUS-CHEF™© 