Aaaahhh…. May 5, 2017 was going to be a great day.
It was that day that restaurants with over 20 locations nationwide were required to put calorie counts on their point of purchase menus. The current administration and FDA leadership have delayed this labeling until 2018 and may ax it completely for some food service establishments. You can thank the supermarket and pizza lobbies for this
Want to work faster in your kitchen? Leave your cutting board out on the counter.
The year was 1997 and I had just moved into my sweet little Beach Drive apartment in downtown St. Petersburg. The previous tenant left behind this big butcher block that measured about 1-foot by 2 feet. It was lovely. It was useful. It was damn heavy.
The true beauty of homemade salad dressings is that they are so full of flavor that you tend to use less of them. And, ultimately, using less of any food means fewer calories. That’s good if you are trying to consume less overall to maintain or lose weight. I am often looking for ways to decrease my input so dressing my salads with these makes sense.
Here are the 11 tips I teach during an hour-long presentation about working faster in your kitchen. These are just the tips and I will flesh out each of these in the future.
Hooray! In 2018 we are finally getting what we wanted: amounts of added sugars will be featured on the new food label.
Many are afraid to buy and cook seafood but it is one of the easiest thing to prepare once you know how. We learn simple dinner recipes for fish, crab and shrimp that can be ready to eat in minutes.
It all starts with an onion and chopping one is one of the most useful kitchen skills to have. We also learn to prep tomatoes, peppers, salad greens and root vegetables culminating in a gorgeous entree salad.
I don’t know where I got this crazy idea that soup was a time-intensive job but the ditching of that belief has opened up many new week night dinners for me.
When the photo of Julia Child's iconic kitchen popped up in my Facebook newsfeed I saw something that made me grin from ear to ear. While the Internet was buzzing about Julia's pegboard where all her gadgets hung in neat rows my eyes went to one special area of her kitchen: the sink.
Surprise. Surprise. Cooks don’t cook in public schools anymore. I mean I “knew” this going into an extensive tour of schools but I wasn’t prepared for how little the staff cooks in a school kitchen.
Create your kitchen work space for maximum efficiency with our "Mise en Place" techniques. Learn how placement of utensils, cutting surfaces, pans and kitchen staples can increase your speed. Also learn to stock your pantry and refrigerator with staples so you are always ready to cook.
One sauce - the classic fat/flour/liquid or white sauce - is the backbone method that can lead to so many dinner dishes. After mastering it you can make homemade macaroni and cheese; scalloped potatoes; chicken pot pie and many creamed soups.
Rice or pasta stir fry is a quick and healthful way to get dinner on the table fast. Each method combines rice or pasta, a protein and a flavorful sauce for a delicious one-pan dinner. Learn Vegetable Stir Fry with Peanut Soy Sauce; Creamy Pasta Primavera; Classic Tomato Ragu and Spinach Pesto Pasta.
Soup and chili is not an all-day job. Learn a quick broth/protein/vegetable soup from which many derivations can be created; a basic chili; Asian ramen; roux-based gumbos and a basic blended cream-based soup.