Category Archives: Pantry Tips

Homemade Marshmallows for Smores

Posted on by June 25, 2015

I definitely didn’t recreate the wheel when it came time to learn how to make Homemade Marshmallows for Smores, rather I looked to David Lebovitz, for a recipe, and it turned out that he went with a know entity as well, so my citation should also note that The Great Book of Chocolate was his original source. That said, I’m glad I started with David Lebovitz’ recipe, because it came out perfectly on the very first try. I was thrilled with both the vanilla and almond Homemade Marshmallows for Smores that I made, but going forward, I liked the almond so much that I’ll always make them with the hint of almond extract. One fun part of making Homemade Marshmallows for Smores is that you can control the texture of the marshmallows a little bit. Mine were soft and pillowy and light as clouds, but if you like them more firm, then a slightly hotter syrup will yield those results. Aside from the awesome marshmallows, of course, my friend Susan is way too smart to only buy standard hershey’s chocolate bars and instead bought the mini hershey’s candy assortment bag, so we had twix, snickers, peanut butter cups, milky ways, and of course plain hershey’s. … Continue reading →

Pantry Tips How to open a Pomegranate

Posted on by December 11, 2014

While of course, there are many ways to open a pomegranate, as a connoisseur of the gorgeous fruit, I feel compelled to share with you what I think it the best method in Pantry Tips How to open a Pomegranate. After all, I’ve open hundreds of them lots and lots of ways over the years and while there are many ways and they each have their merits, for me, this way combines stain prevention for your fingers, speed, preserving the most fruit, and minimizing mess. Once you master Pantry Tips How to open a Pomegranate you’ll find yourself buying the fruits more often and hastening to add it to salads (like my cous cous with pomegranates), drinks (like my pomegranate martini punch, which is perfect for New Year’s by the way) and desserts for garnish. And if you’re really like me, you’ll find yourself prepping a whole bowl full and eating the tiny red jewels with a spoon. First, with a pairing knife, cut the top and bottom off of the fruit. Then, cut along the five dents in the outer skin. You should be in the troughs, rather than the ridges. Cut all the way to the top and … Continue reading →

Let’s Fix it: Reheating Pizza

Posted on by October 25, 2014

Here’s another quick and easy Let’s Fix it! tip for you: Let’s Fix it: Reheating Pizza. It’s taken me years to figure out the best way to reheat pizza. Maybe not all pizza, because some you eat cold for breakfast. But really good pizza… Homemade stuff; that fancy Brick oven pizza. Believe it or not you don’t even have to turn on your oven. The best way to reheat pizza is actually in a pan, on the stove, with a lid. The direct heat on the bottom of the pizza will toast the crust and make it crisp, the steaming that comes from covering the pan with a lid will reheat the toppings and the cheese. Genius, I tell you. Let’s Fix it: Reheating Pizza may become your favorite Let’s Fix it! tip yet. Yield: one – 2 pieces of pizza, depending on size of pan. Cook Time: 3-5 minutes total Prep Time: 1 minute (yeah leftovers!) Turn stove on medium low. Set a piece of pizza in the pan. Cover. Check on it after 3 minutes. It may take up to 5 minutes.   … Continue reading →

Pantry Tips: Buttermilk in a Pinch

Posted on by October 25, 2014

What do you do when you really want Flaky, Buttery, Food Processor Buttermilk Biscuits, but you’re out of buttermilk? Dirty Laundry Kitchen Pantry Tips: Substitution Edition: Buttermilk in a Pinch to the rescue. Correct me if I’m wrong, but buttermilk is one of those weird ingredients that is never around when you need it. I feel like I buy it for a specific purpose and then there’s a ton leftover, so it sits in my fridge a long time until the carton is bulging and I’m very afraid. Then, I throw it away without recycling because I’m unwilling to open it long enough to rinse it out. Or, I get really excited and make a few recipes all at once, only to find out I’m actually short a half a cup. Never fear, this problem is history with this helpful Pantry Tip: Substitution Edition: Buttermilk in a Pinch. 1 cup milk (2% or higher if you’re trying to be very authentic) 1 tablespoon (or a little more) of lemon juice or vinegar Buttermilk was traditionally a by product of liquid that was leftover when cream was churned into butter. The tangy flavor came from lactic acid. Today, the commercial product … Continue reading →

Let’s Fix it: Stale Chips and Crackers

Posted on by October 25, 2014

Remember the trek across town to buy the super fancy blue corn chips that are hand fried by the Mexican grocery store? You still have some left, but the chips are stale. Or remember the gorgeous cheese plate you assembled only to realized the only crackers left in the house are a little softer than you remember? Don’t toss them out, it’s Dirty Laundry Kitchen Let’s Fix it: Stale Chips and Crackers edition to the rescue. I’ve got a couple of methods to choose from for you to fix those Stale Chips and Crackers. Microwave: This method is great if you just need a few and you’re going to use them up, right away. Stick the chips on a microwave safe plate and cook them for 30 seconds at a time. After they cool, you’ll know if they’re crisp enough. If not, add another 30 seconds. Make sure they’re evenly spread out, and you cook them gradually. It’s amazing how fast you can burn them. Using the oven? Preheat to 350° and bake for 5 minutes. Check one chip for crispness. Repeat until you’re satisfied. Let’s Fix it: Stale Chips and Crackers is a great way to minimize waste and … Continue reading →

Pantry Tips: How to Cut a Pineapple

Posted on by October 25, 2014

Do some fruits intimidate you? Perhaps the fierce looking pineapple? Since we’re about to make a Hawaiian Pizza with leftover Easter Ham, we’re going to make sure we’re confident in our pineapple butchering skills. A few simple secrets make it fast and easy. Aside from a pineapple, you’ll need a cutting board and a sharp chef’s knife. Grasp the top of the pineapple as your handle. Cut off the SIDES, first. Then cut off the base. Rest the pineapple on its side and cut in in half, keeping the top as your handle. Make three more slices so that the pineapple is now divided into 8 fairly even sections.  Finally, make thin slices across across the pineapple. Now you’re slicing eight pieces at a time! This is the ticket to minimal waste and quick results. … Continue reading →

Ginger Snap Eggnog Ice Cream Sandwich

Posted on by October 25, 2014

Part of keeping my house well-stocked with things like the ingredients for Ginger Snap Eggnog Ice Cream Sandwich is about my serious love for house guests. I can invite people over at the last second with confidence knowing there will be the makings of a delicious meal somewhere in the depths of my pantry. Last weekend, it was Ginger Snap Eggnog Ice Cream Sandwiches. If you haven’t had Jeni’s ice cream, well, be on the lookout, because this stuff is seriously good. This year for her holiday flavors, she made Middle West Whiskey Eggnog. I just found the last of it in the freezer over the weekend. And fortunately, I also had a few gingersnap cookies lying around as well. Needless to say, this Ginger Snap Eggnog Ice Cream Sandwich made for one of the easiest and best desserts ever to be made at the very last minute. The guests were impressed and it took me no time at all. Ginger Snaps Eggnog Ice cream Let the ice cream soften for a minute or two. Scoop a generous ball onto a cookie. Top with another cookie. Voila! You can have guests assemble their own, or make them ahead and store them … Continue reading →

French Onion Soup

Posted on by October 26, 2014

I blame the cold, but I’m off task again with this classic French Onion Soup. It all started this morning as I wrote up my notes for the Cranberry Margarita. See, it’s a frozen margarita. And in general, I don’t even like frozen drinks (but this one’s great). I just came in from walking the dog. It was really cold. I started trying to say something positive about a frozen drink. I couldn’t. I started looking at old photos and thinking about what I wanted for lunch. Hint, it wasn’t a frozen drink. The next thing I knew, I was defrosting French onion soup and digging through the cheese drawer looking for a good melting cheese. Voila. French Onion Soup. Just what the weather ordered. Aren’t you glad I’m off task, and you’re seeing beautiful French Onion Soup. 2 pounds onions 3 sprigs fresh thyme (or ½ – 1 teaspoon dried- but the fresh is WAY better) 2 bay leaves ¾ teaspoon salt 2 tablespoons unsalted butter 1 tablespoon all-purpose flour (optional- slightly thinner but gluten free) ¾ cup dry white wine ⅔ cup dry sherry (I like to use a fino here) 4 cups beef (or veggie) broth (no … Continue reading →

Hollandaise Sauce

Posted on by October 26, 2014

Ah Hollandaise Sauce, so simple, yet so tricky. Why do you tempt us so with your lemon butter goodness and very few ingredients only to break and curdle and overcook? Don’t worry, I have a few tips that make making Hollandaise Sauce go smoothly (pun intended) that I’ve learned along the way. “The way” meaning years of running out to the market for another dozen eggs at the last minute before I got it right, so now, you won’t have to head out on in the cold for a perfect Hollandaise Sauce for your brunching needs. Makes 1 ½ cups 3 yolks 1 tablespoon cold water salt cayenne or paprika ⅓ cup clarified butter 8 tablespoons cold unsalted butter 1-3 tablespoons lemon juice Okay. So after reading MANY Hollandaise recipes over the years, I finally figured out what the water bath and the double boiler techniques are really all about: temperature control. Eggs scramble quickly. And since I don’t use water baths or double boilers very often, that’s not actually the best way for ME to have control of the temperature. So I make Hollandaise over the stove in my smallest pot. I also keep a bowl of room temperature … Continue reading →

Pastry Dough for a Two-crust 9-inch Pie

Posted on by October 27, 2014

I’ve been making this Pastry Dough for a Two-crust 9-inch Pie (from Fannie Farmer) FOREVER. There are lots of great pastry doughs out there, and you should definitely know a few, but if you’re only going to learn one, it should probably be this Pastry Dough for a Two-crust 9-inch Pie. It’s great for pies, quiche, Snow Day Chicken Pot Pie, and tarts. Pastry Dough for a Two-crust 9-inch Pie keeps well in the freezer. I often have one on hand, for just in case. ¾ cups butter; diced and very cold ½ teaspoons salt 2 ½ cups flour; put it in the food processor bowl and put it in the fridge for an hour 6 – 7 tablespoons ice water Preheat oven to 425° F. Food process the salt, flour and butter until tiny peas form. Slowly add in the water until the mixture just holds together.  It won’t be uniform or a solid mass. Remove and form into a ball with your hands. Divide in two. Sprinkle counter with flour. Roll out the bottom layer as thinly as possible. Set into pie pan. Fill with fruit of your choice (sour cherries pictured). Roll out top layer. Cover. Decorate as … Continue reading →

Corn Tortillas

Posted on by October 27, 2014

I can thank my sister for finally setting me right and forcing me to start making my own corn tortillas. I’d put it off for a long time, but she was visiting and I was making my famous fish tacos and the family margarita recipe. When I pulled a bag of corn tortillas off the shelf at the grocery store, she went on a tirade. She was smart about it though and used a healthy dose of flattery in her argument. “Barrett, seriously, you don’t make your own tortillas? But you make everything well. And making them is really easy. And your tacos al pastor is way to good to rely on store bought tortillas!” She was right on all accounts. Tortillas are really easy and my tacos are way to good to go on store bought tortillas. I’m confident that everyone can easily master fresh Corn Tortillas, and then best part, not everyone know it’s easy. You’ll really impress your guests with fresh Corn Tortillas with just a little effort. 2 cups masa (special corn flower) plus more for dusting 1 ¾ – 2 cups hot water ½ teaspoon salt This makes about 8 tortillas. Whisk the salt into … Continue reading →

Mels Granola Recipe

Posted on by November 20, 2014

Sadly, my friend Melanie of my favorite Mel’s Granola Recipe, just moved away from Philly. She has become a wonderful cooking friend over the past year. We’ve embarked on may challenging adventures together into the realm of homemade pasta where we made lots of linguine and even some beet filled ravioli inspired by Vetri’s beet and goat cheese plin as well as all sorts of brunch favorites. Aside from being adventurous in the kitchen and a great partner, she also always comes bearing J rose, so basically, she’s my perfect kitchen match. In honor of her move, she’s letting me share Mel’s Granola Recipe with you. I first had it at a lovely Sunday brunch at her apartment last year. It’s perfectly balanced, rich, and crunchy. I’m glad she’s letting me share it, because she deserves lots of credit for perfecting this granola; it’s based on the granola at a special café in San Francisco that we both love. She worked on it tirelessly until she got it just right. I know she had to make many variations. At brunch, Melanie served it with apple chunks (honey crisp, ‘cause she’s a Minnesotan), plain (whole fat) yogurt and honey, which is … Continue reading →