Fish Spatulas: The Many Uses beyond the Fillet | Tuesday’s Tip of the Day!

One of my all-time favorite tools in the kitchen, is my fish spatula. Yes, its main purpose or intention–as you probably guessed–is for gently flipping delicate fillets of fish, however, there are so many other uses, why would we stop there?

• Flipping! With a long flat yet sturdy end, it makes a great surface to flip just about anything! From chicken, steaks, shrimp, roasted potatoes and veggies to even corn tortillas, its wide and long enough to handle any flipping task with ease and grace.
• Whisking and de-greasing: The wiry gaps on the spatulas end not only make a great tool for aerating flour, but also a safe way to remove items from hot grease in a shallow pan. Think pancetta, bacon or anything deep-fried in a shallow pan. Simply, lift, tap against the pan’s edge to remove any excess oil, and transfer to a paper towel lined plate. Now, how easy is that!

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!

Quick and Easy Tips for Delicious Weeknight Meals | Tuesday’s Tip of the Day!

First of all, cooking during the week is absolutely possible regardless of that last minute 5:00 all-hands meeting.

The most important part is being prepared and having a plan. Anticipate the week ahead and utilize what free time you do have, however little that may be, to make a plan. Whether that plan is Blue Apron or ordering groceries through Amazon Prime, it’s getting food to your table. These two options can be done on the treadmill, while waiting for your triple tall Americano, during your lunch break or on the subway. 

Think of ordering food that can be used for several meals, like a whole roasted chicken for tonight’s supper, tomorrow’s chicken sandwich and the evening’s chicken noodle soup. Make a big batch of quinoa, vinaigrette, pasta, or whatever suits your fancy and simply toss and adorn to your heart’s content. Chop all your veggies and simply use what you need when you need it for a quick sauté or roast.

We think putting together a delicious home cooked meal after a long day’s work is such a feat, but truth be told, its absolutely possible with a little foresight and planning. And, what better way to unwind than making dinner for those that you love.

For other terrific tips and hundreds of recipes, like my whole roasted chicken and numerous vinaigrettes and soups, perfect for making in batches for the week ahead, 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!

Perfect Pan-Seared Salmon | Tuesday's Tip of the Day!

As we near warmer months and crave healthy, lean cooking, understanding the key components to perfectly pan seared salmon should be of upmost priority! Let me quickly walk you through the basics…

• Selecting: I always recommend purchasing wild caught salmon which, lucky us, is at its prime during the summer months! Farm raised salmon may look good, and better than wild caught when salmon is out of season, but its entire life has been manipulated in such a way to yield the “perfect” outcome. I don’t know about you, but I would prefer to not have a diet grown by science in a “lab” or “tank”.  If wild caught doesn’t look good (slimy or mushy), do your body good by opting for a different protein or fish instead. You wouldn’t buy rotten bananas, now would you?
• Storing: Make sure you cook the salmon the day of or after purchase! Store on the bottom shelf of your fridge to prevent cross contamination and away from your eggs as the smell (which it shouldn’t, by the way) doesn’t become infused with a fishy aroma.
• Cooking: After seasoning your salmon – typically salt and pepper – generously oil your salmon fillets and not your pan! This way, you know the entire fillet has been evenly coated and will obtain that gorgeous GBD (golden brown and delicious) sear. Remember, color = flavor so take the time to ensure a golden brown crust. Always start salmon presentation side down (making contact with the pan)! When salmon has finished searing, flip and transfer (presentation side up) to a wire rack inserted in a baking sheet. Place in a preheated 425ºF oven allowing the center of the fish to finish cooking through, approximately 2 minutes for medium. Cover with foil and allow to rest for at least 5 minutes before serving!
• Recipes: Now that you have the key ingredients to perfectly pan seared salmon, invite your friends and family over and try one of my many salmon recipes!  From simple pan seared salmon with citrus relish, to green curry salmon with black rice, I have you covered!

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, 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!

Storing Citrus | Tuesday's Tip of the Day!

I love having citrus on hand for quick impromptu marinades, vinaigrettes, freshly squeezed lemonade and to finish just about any dish from soup to my famous cedar plank salmon. On Monday, I buy a large bag of lemons and limes and can use them straight through the following weekend when I store them in the refrigerator.

For other terrific tips, subscribe to my blog and I will send them to your inbox every Tuesday morning!

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!