Swap a Semi-Homemade Dessert Bar for a Formal Homemade Creation | Tuesday’s Tip of the Day!

It’s ok, no one will remember 2 minutes from now that your delicious bite size brownies, peppermint bark, cookies and eclairs weren’t homemade. They won’t even remember that they were served with minimal fan-fair and rigmarole. Your party should be about great company, conversation and delectable bites (and sips!). Bite size creations are easy to serve only requiring a few cake stands or platters and can be plated earlier leaving you more time to mix and mingle. And for those guests that are nagging you to bring something, have them bring a batch of their favorite holiday treats to share with all. And yes, if you must, make a few treats beforehand like my Peppermint Bark, Peanut Butterfinger or Chocolate Pecan Fudge all that can be made a few days in advance.

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Throwing the Ultimate Party in a Small Space | Tuesday’s Tip of the Day!

Yes, entertaining is often about refinement. A pressed tablecloth, folded napkins, oh, and chairs for every guest. Let's face it, come the holidays we are often entertaining more people than normal and you may just not have the space. When your motto is like mine, "there is always room for another," don’t be afraid to kick traditional entertaining refinement to the curb, sans-chairs, “proper” tables, linens and a 5-course menu. There is no need to spend countless hours and dollars trying to refigure your home and purchasing more chairs, wine glasses, and linens to what, impress your guests? After all, isn’t hosting a dinner party all about the company you’re with?

Instead, have fun with what you do have using a bathtub filled with ice to chill wines, cutting boards over your burners for more counter space, pretty dishtowels for makeshift runners or tablecloths and paper plates, napkins and drinkware for serving. At the end of the day, your guests won’t remember the chair they sat on or the fork that touched their lips with delectable bites and incredible flavor. What they will remember is the company they shared and the evening itself.

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Extra Counter Space in a Jiffy | Tuesday’s Tip of the Day!

Looking for a little more counter space this holiday season? Consider bringing your cutting boards into the mix. With the oven off and burners cool, place cutting boards over your burners and allow guests to serve themselves buffet style. Pretty nifty tip, wouldn’t you say?

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Go Potluck-Style for a Fuss-Free Thanksgiving Feast | Tuesday’s Tip of the Day!

When it comes to hosting Thanksgiving, a successful delicious fuss-free Thanksgiving, the winning combination is part homemade, part store-bought and part potluck! Let’s face it, there is only so much time in a day and we all live busy crazy lives. No one says Thanksgiving should make you a slave to the kitchen but for some reason, it has gotten that rep. Here are a few ways to help lighten your load while making your guests feel as though they have had a working hand in the feast.

Go Potluck Style!  Reach out to your guests and ask them specially what they can bring. Trust me, be specific or you may have 8 varieties of dinner rolls. I like to think, and hopefully this is the case in your home, that your friends and family genuinely want to help but just need some direction. So, they don’t cook, or you wouldn’t want to chance it? Ask them to bring wine, cider, rolls from your favorite bakery, or whatever else you may think of. The more involved your guests are in the evening, the better for the both of you.

Use Local Purveyors to Help Lighten the Load! Do a little research whether at your local farmer’s market, bakery, butcher, or other retailer that can help strike a few items off your list. From pre-made spice mixes, gravy starters or enhancers, mulled wine, homemade pies and Parker House Rolls, and even your pre-seasoned or brined turkey, take advantage of them! 

And if nothing else, by enlisting some help, you lighten your load allowing more time gathered around the table with family and friends. Isn’t that what Thanksgiving is all about anyway? 

For other terrific tips and hundreds of recipes, including dozens perfect for sharing around your Thanksgiving table like my Parker House Rolls, Pumpkin Pie with Gingersnap Crust and Maple Whipping Cream to Foolproof Turkey, Mashed Sweet Potatoes with Toasted Marshmallows, Velvety Smooth Mashed Potatoes, Cranberry Sauce and Cranberry Relish, and Green Beans with Shallots, Toasted Almonds and Cranberries, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Making this your Best Thanksgiving Yet | Tuesday’s Tip of the Day!

This is the year, the year you host the best Thanksgiving yet! Yes, I am talking to you! Regardless of who you are, your budget, space, number around the table and expertise in the kitchen, you absolutely can do this! Watch this great video I did in collaboration with Sur La Table and you’ll be hosting a memorable Thanksgiving feast with ease and grace!

For other terrific tips and hundreds of recipes, including dozens perfect for sharing around your Thanksgiving table like my Pumpkin Pie with Gingersnap Crust and Maple Whipping Cream to Foolproof Turkey, Mashed Sweet Potatoes with Toasted Marshmallows, Velvety Smooth Mashed Potatoes, Cranberry Sauce and Cranberry Relish, and Green Beans with Shallots, Toasted Almonds and Cranberries, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Juicing Limes: Getting the Most Juice for your Buck | Tuesday’s Tip of the Day!

Let’s face it, limes aren’t cheap and some of them are so darn dry inside. We try our best to select the juiciest limes at the store, roll them on our cutting boards once home to get even more, slice into them with anticipation and only a few teaspoons of fresh juice suffice. Either limes are naturally yielding less juice than their past ancestors or I’m shopping at the wrong store. Today, I share a great tip a Chef friend, Anthony, taught me. Try this at home and you’ll be thanking me later!

Instead of slicing across the equator, slice off both “cheeks”, the curved area on either side of the lime. As it turns out, most of the juice lives on the outer surface closer to the peel; The area that’s hard to target when using a conventional handheld lime juicer.

Juice the cheeks with your fingers then cut the center core in half juicing to your best ability. At this point, you can also put them in a handheld lime or lemon juicer and squeeze with all your might! 

Now that you have the most juice for your buck, how will you incorporate them you’re your weekly menu rotation? 

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Using a Mandolin 101 | Tuesday’s Tip of the Day!

Mandolin’s are a chef’s best friend as they can create razor sharp pristine accurate slices or juliennes with minimal effort. However their ‘amazingness,’ they can be really dangerous as their razor sharp edge can slice your finger without you even knowing it. Yes, it’s that sharp! Follow along for a few tips on safely using a mandolin for those show-stopping knife cuts.

1.     Place a damp towel on your cutting board and use that as a point or anchor from which you can rest one edge of the mandolin. This way, it won’t slide around your cutting board as your slice on top.

2.     Make sure you have the blade or julienne attachment, depending on what you are using, correctly attached and the desired thickness locked and loaded. You may need to try a few slices to make sure it’s exactly the right thickness.

3.     Holding the top of the mandolin in one hand, the other end being secured by the wet towel on the cutting board, carefully use the mandolin edge as your rail to slide up and down from. This way, you are pushing the protein forward into the mandolin edge (think of the edge as a “wall”) while going up and down across the blade. If you simply slide the item up and down the middle of the mandolin, it can easily slip forward or backward right from under your fingertips.

4.     Also, consider using the guard, usually included in your mandolin kit, to push the item up and down remove your fingertips from the equation all together. One other option, is looking for knife protective gloves which give you a nice layer of protection between the mandolin and fingertips.

Now that you are ready to put your mandolin to use, and make a swoon-worthy meal for your family and friends, I hope the above eases any anxiety and keeps your fingers in tip top shape!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Everyday Knife Essentials: Stocking your Knife Block! | Tuesday’s Tip of the Day!

One of my all-time favorite topics, go figure, has to do with one of my favorite tools in the kitchen, knives! Today I share the essential 3 knives plus 1 tool that every home cook, chef, and ‘wanna-a-be’ should have in their knife block.  In addition to my top 4 essentials, I have also provided a list of “nice to haves” that are great add-ons to your knife block once the essentials have been accounted for.

The Essentials:

·      Chef Knife: Your workhorse! Your chef knife, on average, is around 7 – 9 inches in length and will no doubt, become the most used knife in your kitchen. From chopping herbs to slicing onions and carving, this one will be your go-to!

·      Pairing Knife: around 4 inches in length, your pairing knife is ideally used for smaller tasks, like topping strawberries or trimming the tail ends off veggies.

·      Serrated Knife: Perfect for slicing tomatoes, grapes, or bread, the blade’s “teeth” grip onto waxy or stubborn surfaces and gently work their way through the tough exterior. If you try slicing bread with a chef knife, well, try and let me know how that goes! All joking aside, set yourself for success and use the right tool for the job.

·      Honing Steel: Ok, this isn’t a knife, but rather helps to realign your blade after continuous use. Unlike a knife sharpener, a honing steel re-aligns the blade’s edge making it function at full capacity. Just make sure you know how to use your steel before starting or you can easily scratch or chip your knife. A knife sharpener, which actually removes a minute layer of metal, should only be done a few times a year where your honing steel can be used daily.

Nice to Haves:

·      Petty or Utility Knife: Just a little longer than your pairing knife, this is great for cutting lemons, limes and other smaller items where a chef knife may be too large and a pairing, too small.

·      Santoku Knife: The divots on the side of the knife, make cutting starching items, like potatoes, a synch as they don’t stick to the side of the blade. Genius, right?

·      Shorter Serrated Knife: Great for halving those smaller tomatoes, grapes and even small baguettes!

·      Slicer: Not pictured, but carving your thanksgiving turkey to whole roasted chicken, and even slicing melon in half, the long blade of your slicer will cut across large items and roasts with ease and grace.

At the end of the day, the one tip I want to leave you with, is to not only set yourself for success by having the right tools to succeed, but using the right one for the job at hand. Cheers to many delicious meals around The Table Together!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Thickening Stew: The Basics! | Tuesday’s Tip of the Day!

With cooler weather comes succulent, rich, warming to the core stews and soups simmering gently on the stove top. Today, I share my top tips for adding that delectable texture and richness, the type that coats the back of your wooden spoon and fully responsible for your “happy dance.” Whatever you do, don’t dump a spoonful of flour in your simmering liquid as it will lump and make, well, a lumpy mess!

Here are a few of my favorite thickening agents!

Slurry: Whether with flour or cornstarch, add 1/4 cup of either into a mason jar. Top with equal parts water or stock (preferred), we are eyeballing here so no need to get out your measuring cup, secure the lid and shake until no lumps are present. As you near the end of your cooking time and flavors have reached their full potential, gradually whisk in the slurry in small increments until the desired thickness has been reached. If you want it thicker, add more!

Beurre Manie: Using a fork, mash cold butter with flour creating a thick paste. Gradually whisk into simmering liquid and cook until desired thickness has been reached.

Dredge Proteins in Flour: Before you begin, dredge your protein of choice in flour before searing.

Cold Butter: Add a few pads of cold butter to simmering soup or stew at the end of the cooking process to help (slightly) thicken.

Cream: Add a few tablespoons at a time toward the end of the cooking process for thickness and richness. It’s important to note, cream will change the color of your soup or stew.

Now that your stew game is on point, it’s time to pick up a loaf of crusty bread and get reading for dipping. Dinners served!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

The "Right" Way to Juice a Lemon | Tuesday’s Tip of the Day!

If you have one of those fancy lemon juicers, pictured above, there is a 50/50 chance you are using it right. Seems pretty straight forward, but there is only one way you will ensure every single drop of juice will surface. Follow these steps, and you’ll be well on your way to a fresh pitcher of freshly squeezed lemon for your next batch of lemonade.

1.     Cut your lemon in half across the center diameter.

2.     Place one half lemon upside down, yes, it’s counter intuitive, in the hollow of the lemon juicer.

3.     Over a small bowl, pitcher, or whatever you want to juice into, press the handles together and watch as the juicer literally pushes the lemon inside out, while catching the seeds, yielding the freshest lemon juice possible.

For other terrific tips and hundreds of recipes, including several with fresh lemon juice like my Freshly Squeezed mint lemonade, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Rose Me! Selecting the Perfect Rose! | Tuesday’s Tip of the Day!

If you’re looking for the perfect rose, regardless of what perfect may be, remember this tip! Generally speaking, the darker the hue or color, the sweeter and fruitier the rose. Of course, this is a generality, but by using that tip as a benchmark, you can gauge which will be sweeter or dryer.

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

How to Segment an Orange, Including a YouTube Tutorial | Tuesday’s Tip of the Day!

Ever wonder how your favorite restaurant-style salads create those swoon-worthy orange segments on top? Today I direct you to my YouTube Channel, The Table Together with Tiffany Lewis, for a step-by-step tutorial on segmenting oranges like a pro! Next time it’s your turn to make the salad, adorn them with a few juicy orange segments and watch the oohs and ahhs to follow. How easy they are to make can be our secret!

For other terrific tips and hundreds of recipes, including some delectable salads perfect for adorning with orange segments, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

How to Make Cauliflower Steaks, Including a YouTube Tutorial! | Tuesday’s Tip of the Day!

If you’re anything like me, you like to be in the know, current on trends and if possible, even ahead of them. Cauliflower steaks are one of those things that may have been trending for a while, but they are so delicious, and a synch to make with massive show-stopping appeal, I encourage you to give then a try.

1.     Trim away any bulky leaves, limbs and a thin layer of the stem end.

2.     Standing the cauliflower upright on a cutting board, stem end secured on the cutting board, cut all the way across starting from one side working your way to the other. The edges will crumble and you may think you aren’t doing it right, but the center pieces will resemble snowflakes, or as we call them in the culinary world, cauliflower steaks.

3.     Using a pastry brush dipped in olive oil, lightly brush both sides of each steak, finish with salt and pepper and roast in a pre-heated 425ºF oven, flipping halfway through, until golden brown on both sides. 

For my YouTube step-by-step tutorial, visit my YouTube channel The Table Together with Tiffany Lewis or CLICK HERE for a direct link.

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Tips for Throwing an Impromptu Fourth of July Celebration | Tuesday’s Tip of the Day!

With Fourth of July just around the corner, chances are you may still be humming and hawing over whether you want to throw a red-white-and-blue cookout. If that’s the case, I’ve got your last-minute festivities covered!

Less is more!

I say this a lot as it relates to a lot! From nail polish color to makeup and Thanksgiving dinner, less is quite often more! The same goes for throwing a patriotic bash! Purchase as much as you can that’s pre-made and ready to either be assembled, tossed, bedazzled or hung and you’re ready to go!

Keep it casual!

No one minds sitting on plastic chairs, eating off their laps, sipping out of plastic cups and noshing on paper plates when they are surrounded by family and friends in a casual setting. Keep the dishes at bay by serving your bites and sips on disposables, red-white-and-blue themed if you can find them.

Set the Tone!

It’s amazing how something as simple as lit candles, music, freshly cut flowers, a roaring fire and stringing lights can enhance the overall ambiance. And, chances are, you may already have most of these on hand or can easily purchase them at your local shopping mall.

Stock your Bar Cart!

Create a big pitcher of lemonade and keep a few bottles of bitters or flavored liqueurs, like watermelon Schnapps, on the side for those 21 and over to adorn! This way, kids and adults alike can enjoy a refreshing beverage. Don’t forget big coolers of beer, rose and any other sips you may enjoy!

Menu:

Save yourself a headache and create a simple and streamlined menu. If you over complicate your menu, the next thing you know you’re trying to find room on the grill for everyone’s specifications–not to mention all the variations of buns–and more room for those 6 other side dishes. Offer a veggie and meat main course, 1 type of bun, fixings, condiments, fruit salad, pasta salad, corn if you want, and coleslaw. Easy!

Dessert:

I love the idea of smore’s as they are made by the guests and one less thing for you to do! If you don’t have access to a bonfire, consider buying a store-bought angel food cake–bonus points if you make one yourself–and dolloping with whipped cream, strawberries and blueberries for a festive, but simple, light dessert following your bountiful supper.

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Knowing When to Sharpen your Knives | Tuesday's Tip of the Day!

Photo: The Grover's Photography

They always say, a dull knife is an unsafe knife. I couldn’t agree more! Countless injuries occur from a dull knife slipping off a product and making contact with your fingers laying adjacent. The worst part, is that this is totally preventable. Sharpen your knives, knowing when and how often to sharpen them, and your fingertips can stay bandage free!

How often should I sharpen my knife?

The general rule of thumb when it comes to sharpening your knives is based on how many times a week you use them. If you use your knife 3 times a week, then generally speaking, they should be sharpened 3 times a year! This goes for each knife that is used. Your chef knife, your workhorse, will most likely be the most used knife in your kitchen and therefore should be sharpened the most.

How do I know when to sharpen my knife?

I like to sharpen my knife right before I know that I will be using it a lot. For example, if I were sharpening my knife 3 times a year, this schedule might make the most sense: right before Easter, summer and Thanksgiving. Another way to tell is by holding a piece of paper in your hand in the air. The knife should slice right through the paper from the top down with ease and graze.

Where to sharpen your knives!

You can buy hand held sharpeners at your local cooking store, like Sur La Table, but I always recommend taking them into a knife-smith or cooking store and having them do it for you. If you don’t know what you are doing, or using a German knife sharpener for a Japanese style knife, for example, you can easily damage your knife. Most cooking stores charge $5 per knife and offer specials around the holidays. This is worth checking out.

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Wonton Wrappers & Impromptu Weeknight Ravioli! | Tuesday’s Tip of the Day!

Today, we are stepping outside of the box and introducing a whole new concept when it comes to making ravioli. Wonton wrappers, readily available at most grocery stores, make for an easy replacement with your classic pasta sheets and yield the same texture and outcome when cooked. Heck, your guests may not even know! In fact, because they are so simple to use–and save time from rolling out fresh pasta dough by hand–wonton wrappers frequently make an appearance in my kitchen.

Before you begin:

• Wash and dry your hands.
• Make a filling for your ravioli: Open your fridge and consider the possibilities. Some of my favorite fillings are the simplest. For example, ricotta, fresh herbs, an egg, parmesan cheese, salt, and a crack of pepper is one of my favorites!
• Make a sauce, keep it hot!
• Bring a large pot of heavily salted water to a boil: For faster results, salt the water after it reaches a boil.
• Lightly flour your countertop.
• Lightly flour a parchment paper lined baking sheet.

Wonton Wrappers:

1. Prepare the wontons:
   1. ightly flour a work surface with flour.
   2. Lay one wonton wrapper down and place a small spoonful of filling in the middle leaving a 1-inch boarder around all four sides.
   3. Using slightly wet finger tips, “brush” a thin layer of water around each side, as if you were “licking” an envelope.
   4. Place the second wonton wrapper on top, and using a fork, gently press down along the sides forming a seal.
   5. Transfer to the prepared flour dusted parchment paper, and repeat with the remaining wontons.
2. Cook: In a large pot of salted boiling water, working in batches if needed to not overcrowd the pot, cook ravioli for 2 – 3 minutes, or until done.
3. Sauce & Serve: Using a slotted spoon, remove cooked ravioli, and transfer directly to your sauce. Toss and serve while hot.

For other terrific tips and hundreds of recipes, like my walnut and kale pesto, a classic tomato Pomodoro sauce, or even my classic Bolognese, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Hasselback Potatoes: This Sexy Spud's Play-By-Play | Tuesday's Tip of the Day

Melissa's Produce Fingerling Potatoes | Photo: Tiffany Lewis

Hasselback potatoes are all the rage right now! Show-stopping, jaw-dropping, spectacular “how the heck do you do that” kind of rage. The best part, although so sophisticated to the eye, is that they are easy to make and just require a few tools and steps before the oohh’s and aahh’s set in. And, if you find that your giving yourself high fives–because if anyone else was there they would be the receiving end of your excitement–I don’t blame you one bit! Now, come join me on this hasselback bandwagon and let’s get cook’n! 

Where does the name hasselback come from? Although football legend Matt Hasselbeck may enjoy potatoes, the credit goes to the “Swedes — and the chefs at Restaurant Hasselbacken, in particular — for the invention of this particular style of potato. They also sometimes go under the name Accordion Potatoes or (my favorite) Pillbug Potatoes. Whatever you call it, the result is the same: a single potato, sliced into thin wedges but left joined at the bottom, baked until the layers fan out into rounds of crispy bliss.” - TheKitchn

Definition: First of all, I should make one note…hasselback potatoes are easy to make but require a little time and patience. In summary, and in its’ simplest purest form, hasselback potatoes are sliced across the entire potato from one end to the other without your knife cutting all the way through the bottom of the potato. So, when you hold up the potato, it stretches like an accordion which is why some people call this style of potato an accordion potato. Simple enough, right?

What you need:

Fingerling Potato Medley, Melissa's Produce | Photo: Tiffany Lewis

• Potatoes: Yukon are my favorite, but russet, red potatoes and my personal favorite, Melissa’s Produce Fingerling Potato Medley, will all work just as well. The fingerling will take longer to prep as they are smaller and have to be done one at a time, but they are so darn cute you may just want to take the time!

Fingerling Potato Medley, Melissa's Produce | Photo: Tiffany Lewis

• Chopsticks! There are a few things that will make this easier and they involve taking an extra set of chopsticks on your next sushi takeout order. That’s right, chopsticks! Chopsticks are just thick enough that they will act as an aid when slicing your potatoes. If you think about it, chopsticks are the perfect–cheap–option for stopping your knife blade from cutting all the way through the potato and severing it in half.
• Sharp Knife: This part is important as you want to cut through your potato in smooth strokes creating even width slices across. A dull knife is not only an unsafe knife, it can make it hard to cut through…remember, this potato isn’t cooked yet.
• Patience: This may take a while, especially if you are doing the fingerlings, so pour yourself a glass of wine, tea, coffee or beverage of choice, crank the tunes and enjoy the process.

The Spud Play-by-Play:

1.     Scrub your spuds with a potato scrubber.

2.     Starting with one potato at a time, line up your chopsticks like guardrails, on either side of the potato.

3.     Taking a sharp knife, start at one end and cut all the way across the diameter of the potato stopping when the knife hits the chopsticks. Repeat these steps, spacing ¼-inch to ½-inch apart.

4.     Repeat this process with all potatoes.

5.     Line a baking sheet with parchment paper and place potatoes on top.

6.     Generously drizzle oil across each potato opening the cracks to ensure oil is coating inside the slits too! Season with salt, pepper and herbs or spices of choice if using.

7.     Place in preheated 425ºF oven and roast until crispy and “done.”

8.     Remove, allow to cool and sit back as the praise comes flowing in!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together

This Year’s New Year Resolution: More Time Around The Table Together! | Tuesday’s Tip of the Day!

If you’re going into 2017 feeling like this is the year you are truly going to make those New Year resolutions count, let me encourage you to add one more to the list: Finding more time to gather around the table together with those that you love!

There are countless studies that speak to the importance of “gathering” in building communities and fostering relationships, but did you know this time spent together is also a great way to stay attuned to how your children are doing at school and amongst their peers offering insight to any issues that can be addressed early on? How your adult friends are doing in relationships, at work and with their families that could potentially be addressed before a bigger issue arises? It’s amazing the power food can play in bringing people together, no matter the table, cuisine or reason at hand.

Regardless of the table, location or cuisine, there are simple ways this can be done. From coffee and a stroll on the beach, hot cocoa at the park, pizza on a sunroof overlooking the Los Angeles skyline below, or ice cream floats at the pier, it doesn’t have to be elaborate or “fussy.” In fact, it’s the simple act of using food as the vehicle in uniting that counts. What you actually eat – or sip – is completely up to you and ultimately, irrelevant to the time spent together, connecting over the conversation at hand.

Another way is through a nightly or weekly routine whether it’s Sunday supper with family and friends or school night supper where your family tightly nestles around one table sharing in the day’s triumphs and tribulations.

Regardless of where your table may be, and whom may be gathering around it, I encourage you to find more opportunities to gather around the table together with those that you love and truly relish in every moment!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Stocking the Bar Cart: Celebrating New Years with all the “Fixings"| Tuesday’s Tip of the Day!

Photo by Papereskimo 

When it comes to a festive New Year’s, its important to stock the bar cart with an element of sophistication while not breaking the bank – or countless hours of sleep. Today I offer my top tips for a fully stocked, festive and show stopping bar cart primed for your guests every wish.

Sips:

• To keep things simple, offer a signature cocktail that is pre-mixed and only in need of a shake, stir or few ice cubes to finish. By streamlining the bar cart – remember, less is more – you minimize clutter and spillage all while keeping your costs down. If you would like to take your bar cart to the next level, keep a supply of the basics like prosecco, whiskey, brandy, vodka, and even sparkling cider from which your guests can choose from. While on the subject of sips, consider offering a hot cider or mulled wine for those looking to take off the cold chill from their commute.

Add-Ons:

• Don’t forget tonic water, club soda and freshly squeezed orange juice or grapefruit juice as well! Bitters, cherries, orange peels, simple syrup…consider your options and have fun with it. Heck, pomegranate seeds for your prosecco is another simple and festive way to take ordinary to extraordinary levels.

Glasses:

• Depending on available drinks, have a collection for glasses available for guests to craft their drinks in. Prosecco? Champagne flutes. Old fashioned? Rocks glass. 

Ice:

• Use the right cube for drink. Crushed ice simply won’t do with your scant of brandy – plus it melts faster – in your rocks glass. P.S. don’t forget that ice scoop and bucket!

Napkins:

• Always have cocktail napkins on hand. One way to help adorn the bar cart, is by using festive holiday themed napkins which are both useful and practical.

Festive Accompaniments:

• From festive colored straws, umbrellas, fancy bamboo pics skewered with olives or cherries, or really whatever may suit your fancy, have a collection of stirrers and straws to adorn even the simplest of sips.

Equipment:

• Cocktail shakers, stir sticks, strainers, muddlers, lemon or lime juicers, peelers…don’t forget the details because each and everyone make the difference in your overall success! 

Decorations:

• A small vase of flowers, Glassybaby’s, bowls of gold and silver M&M’ – don’t forget the spoon – and even outlining the bar cart with fresh garland, you immediately take your cart to a whole new level with minimal effort.  

Now that you have a fully stocked bar cart, prepare yourself for an incredible evening as you cheer to 2016 and toast to 2017!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Homemade Edible Gifting: Quick and Easy Recommendations for Giving the Gift of Food this Holiday Season | Tuesday’s Tip of the Day!

This holiday season, consider giving the gift of food! Whether homemade fudge, caramel sauce, candied nuts, or peppermint bark neatly nestled in my favorite weck canning jars, giving the gift of a homemade creation is one way to make a memorable impression.

Follow these steps to get started:

1)    Make your selection! Determine what you would like to make and try a test run. There is nothing worse than making your treats, packaging them and realizing they aren’t shelf stable, for example. This is your chance to make sure that your edible gift, truly will make a positive impression.

2)    Canning Jars: Select and purchase the appropriate size canning jar for creation – i.e. a wider canning jar for peppermint bark and fudge, and a slender jar for caramel sauce. It’s also important when considering the size of jar, to commit to filling it to the top. Make sure you know exactly how much fudge, for example, is needed to fill that jar before committing to its size. Kitchen stores, like Sur La Table, offer a great selection of canning jars while Amazon offers an even extended variety.

3)    Label: Determine how you want to label your creations. Whether using a traditional label maker, hanging gift cards tied around the top, or chalk board stickers, make sure they work with the canning jar at hand.

4)    Shop: Figure out exactly how many batches of treats you need to make to fill the chosen mason jars, make your shopping list, and head to the store!

5)    Time to Get Baking! Once you have made your sweets, make sure they are at room temperature before securing the lid. Regardless of what you have made, be mindful of where and how you store and transport your gifts. 

For other terrific tips and hundreds of recipes, including several for gifting, like my Chocolate Pecan Fudge, Foolproof Caramel Sauce, Spiced Nuts, and Peppermint Bark, to name a few, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!