Prepping Fennel | Tuesday's Tip of the Day!

If you ever wondered what fennel looks like and most importantly, how to quickly and efficiently cut one, you won’t want to miss this week’s Tip of the Day!

A few months ago, I wrote an overview on shopping for and preparing fennel. Today, I am keeping it short and sweet highlighting on expediting the prep so you can get it on the table just that much faster!

1. Step 1: Remove top stalks. Reserve the fennel fronds for a beautiful garnish. Yes, they are edible!
2. Step 2: Cut the fennel bulb in half from top to bottom (through the middle of the bottom root/stem).
3. Step 3: Carefully remove the root by cutting a triangle around either side. It helps if you look at the inside (cut side) and using a knife, trace around the root (which forms in the shape of a triangle). Just make sure you lay the bulb on it’s cut side (flat surface) when you start so it doesn’t roll around on your board.
4. Stem 4: Slice, dice and chop to your heart’s content!

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!

Cheers to starting a new tradition around The Table Together!

P.S. Coming in the New Year (TBD March 1), I am launching a YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life! Stay tuned for more info to come…

Sincerely,

Tiffany Lewis

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

Coring Pears | Tuesday's Tip of the Day!

There is nothing sweeter, more satisfying and delicious than a perfectly ripe pear. With numerous varieties to choose from (Check tomorrow’s Wednesday’s in The Know tab for a full overview), understanding how to quickly core a pear could come in handy, especially if it means you can eat them faster!

After washing your hands, thoroughly clean the pear under cold running water. Place the pear on your cutting board and cut straight through the middle (lengthwise) from top (stem tip) to bottom (stem core). Using a small coffee spoon, or better yet, melon baller, gently scoop and discard the core and seeds. And just like that, you have a perfectly ripe pear prime for eating.

For other terrific tips and hundreds of recipes, visit my website. While there, consider subscribing for a fresh new tip delivered straight to your inbox every week!

Cheers to starting a new tradition around The Table Together!

P.S. Coming in the New Year (TBD March 1), I am launching a You Tube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life! Stay tuned for more info to come…

Sincerely,

Tiffany Lewis

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

An Apple a Day Keeps the Doctor Away | Tuesday's Tip of the Day!

Apples, those deliciously sweet and delectable “ornaments” hanging from apple trees whose history is nearly as aged as the city itself. With thousands – literally – of apple varieties to choose from, fall and early winter is the perfect time to visit your local farmer’s market or “you picks” in search of everything from the standard classics to unique varieties.

In September I wrote an article focusing on apples primed for baking that even your grandmother would be proud of! Today, I want to focus on other ways in which their beauty – and bounty – can extend beyond the pie dish.

• Baking: Yes, apples are excellent in baked goods from tarte tatin to cobblers, crisps, galettes and the classic apple pie.
• Snack: Apples chips anyone? Thinly slice red or green apples, lay in a single player on a parchment paper lined sheet tray and place in a preheated 225ºF oven for 2 – 2 1/2 hours flipping halfway through. P.S. I have an excellent recipe for baked apple chips on my website.
• Raw: Thinly julienne a variety of apples (think the size of matchsticks) and toss or garnish in your favorite fall-centric green salad. And, since we are on the topic of salads, why not make a quick apple vinaigrette?
• Drink: Think pressing apples for homemade apple cider!
• Sauce: From apple chutney to apple sauce, adding a sweet dose of semi-cooked apples is a delicious way to accompany any protein or simply as an excellent snack!! Consider accompanying Brown Sugar Glazed Spiral Cut Ham – yes, of course I have a recipe for that – with apple chutney and curbing your sweet-tooth or grumbling stomach with apple sauce.

Regardless of how you choose to cook, bake or sip your apples this season, know there are ample ways to make your Doctor proud on a daily basis! After all, they say “an apple a day….”

For other terrific tips and recipes for cooking and being at your best, subscribe to my blog and I will send them straight 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!

Carving Turkey Like a Pro | Tuesday's Tip of The Day!

Yes, a grand 12 plus pound turkey can be intimidating as it’s big, hot, slippery and juicy, but before you hand over the carving knife and fork, let’s roll up our sleeves and do it together!

Carving Knife: First of all, a sharp carving knife and fork are essential! Sur La Table offers sharpening services year-round and sometimes even offers free sharpening services right before the holidays.

Cutting Board: If you don’t have a rimmed cutting board, consider placing a cutting board inside a large rimmed baking sheet which will catch the juices perfect for your gravy. Make sure you place a damp paper towel under the baking sheet to protect your counter and also to keep the sheet from sliding on the counter as you carve. 

Apron and kitchen towel: Carving a turkey can get messy, dress accordingly.

Rubber Gloves: If the turkey meat is too hot to touch, use clean (as in brand new and not the ones you use for washing dishes, uh-hum) kitchen gloves or double up on the throwaway (un-powdered) kind. This will help tremendously!

Carving: There are great videos on YouTube that offer step-by-step instructions on carving turkeys, but here is my verbal (and super easy) breakdown:

1.   Position the Turkey: First, cut the cooking twine and release the legs. Using a firm grip, rotate the legs away from the bird on either side to dislocate them at the hip. This will help stabilize the turkey and keep it from rocking back and fourth on the counter as you carve.

2.   Remove the Wings:  Cut in between the joint bones and remove the wings. You won’t find much meat on the wings but they are great in your stock!

3.   Remove the Breasts: Find the bone that runs straight down the middle of the turkey in between the two breast plates. Position your knife on one side of the bone and slant your knife blade away from the bone releasing the entire breast.  Transfer to a carving board, thinly slice (if desired) and repeat with the second side / breast.

4.   Remove the thigh and leg combo: use your knife to cut between the joint of the thigh and carcass (the area that you dislocated during step one). Repeat with the other thigh and leg combo.

5.   Make a Wish! Next, use a small knife to remove the wishbone which is located under the neck and at the very tip of center bone which separates the breast plates.

Servings Tips:

1.   When serving turkey, consider pre-slicing the meat (breast and thigh) and separating dark and white meat on the serving platter. Any remaining bones and even the carcass can be (and should be) saved for turkey stock.

For other terrific tips for cooking at your best, subscribe to my blog and I will send them straight 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!

Stripping Kale | Tuesday's Tip of The Day!

Tough greens with a woody core can be intimidating and just plain frustrating to deal with. Plus, if the leaves are consumed while too large and before massaging, chances are you might not even care for it! Regardless of your current relationship with kale, understanding a few fundamentals on its anatomy can help ease the frustration.

First of all, make sure you thoroughly wash the leaves, stem and inner woody spine from top to bottom. Kale tends to be extremely dirty so pay special attention to each “nook and cranny.”

Secondly, as I am sure you already guessed, the tough woody core should be discarded. My jaw hurts just thinking about it! To do this, start at the stem end by peeling back an inch of the leaf away from the spine. Grasp your entire hand around the greens (where you just pulled it down) and quickly, pull your hand down toward the other end. Doing so creates a zipper like affect quickly remove the leaves from the cord in one quick “zip.”  Alternatively, simply use a pairing knife or your hands to remove the leaves from the core.

Thirdly, kale is a sturdy (and sometimes stubborn) green that is best enjoyed when thinly sliced. Instead of tearing the leaves into bite size pieces, stack the leaves on top of each other and thinly slice across into super thin strips.

And, last but not least, stemming from the above comment, kale should be broken down into a more manageable state. The best way to do this, beside thinly slicing, is by massaging. As the word massaging suggests, tightly squeeze handfuls of kale until it breaks down in size resulting in a softer texture. 

As far as cooking is concerned, kale is excellent served raw and tossed with a delicious vinaigrette or even added to soups at the last minute of cooking. Personally, I love it in my minestrone soup!

For other terrific tips for cooking at your best, subscribe to my blog and I will send them straight 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!

Segmenting Oranges | Tuesday's Tip of the Day!

As we embrace cooler weather and the bounty of citrus at our local farmer’s markets, finding ways to incorporate them throughout our weekly menu rotation can be daunting and repetitive. Quickly segmenting oranges and grapefruit of any variety is an excellent – and impressive – way to take any dish to the next level.

Follow these easy steps to segment citrus like a pro:

1. Trim the bottom and top of each so that it can freely stand upright.
2. Using a sharp knife, carefully trim away the peel going just deep enough to remove the pith while not wasting any of the fruit.
3. Lay the orange or grapefruit on its side and using a small pairing knife, trace each segment by placing your knife just inside the membrane on both sides of the segment. Gently remove the segment with the tip of the knife. Repeat all the way around either holding the orange in your hand or on a cutting board (the safest option!).
4. Once you have removed all segments, squeeze the leftover membrane (if appropriate) into a small bowl reserving the juice for a quick vinaigrette or even a sweet (pun intended) addition to a sauce or marinade.

For other terrific tips for cooking at your best, subscribe to my blog and I will send them straight 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!

Mincing Garlic Like a Pro | Tuesday's Tip of the Day!

When it comes to mincing garlic, use this quick (and super clever) technique to do so like a pro!

Step 1: Separate the cloves

Easiest way to do this is NOT to peel the layers one at a time. Don’t worry, we have all been there. Simply place the top of the garlic (the tip) facing down on your cutting board and use the heel of your hand – and a little upper body strength  – to press down. All the cloves should separate from the head of garlic.

Step 2: Peel the garlic!

I like to use a silicon garlic roller (like this one from Sur La Table) to quickly remove the skin, but if kitchen gadgets aren’t your thing, simply wiggle the clove in your fingers until the peel releases from the clove.

Step 3: Crush the garlic!

Never try cutting something that’s rolling around your cutting board as you can easily cut yourself. To create a flat surface from which to cut from, use a metal object (without a blade, that’s right put your knife down!) to firmly smash and flatten the garlic. I like to use a bench scraper that literally scrapes (lifts/removes) items from your bench (aka your cutting board or work surface). If you don’t have one, try using any other metal object except for your knife which can both damage the knife and cut you if your hand slips (OUCH!). Bench scrapers are also sold at Sur La Table.

Step 4: Mince!

The problem I always have when mincing garlic is that it sticks to my knife and when I use my fingers to wipe the garlic from the blade, they get sticky. Annoying!!! Instead, put a little olive oil on the smashed garlic clove and then mince! The oil keeps the garlic on the board (where it belongs) and if a little does stick to your knife, your fingers won’t get sticky when you slide it off (heck, a little olive oil never hurt anyone!).

Step 5: Time to Cook!

Don’t forget to use your bench scraper to safely lift the garlic from the board. You wouldn’t use your knife after this whole conversation, now would you?

For other terrific tips for cooking at your best, subscribe to my blog and I will send them direct 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!

Tuesday's Tip of the Day: Peeling Garlic Like a Pro | Tuesday's Tip of the Day!

When it comes to quickly peeling garlic, don’t let the frustration of wiggling the clove out of its skin deter you! My personal favorite method is using a silicone garlic roller where with a press and roll on your cutting board the skin automatically pulls from the garlic. However, when nifty kitchen gadgets aren’t on hand, I like to use a bench scraper or heavy object to press down on top until I hear a “crack” which is the seal releasing from the clove. Then, use your fingers to easily remove the peel. And lastly, a trick we learned in the restaurant business, when lots of garlic is needed mind you, put them in a metal bowl and secure the top with the same size metal bowl. Vigorously shake – while apologizing to your neighbors – for a good 10 – 20 seconds. The friction should pull the skin away from the clove making it a synch to fully peel with your fingers.

Now that you are In The Know how is that for genius?

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!

Perfecting the Apple in your Apple Pie | Tuesday's Tip of the Day!

As fall quickly approaches, so do the varieties and plethora of apples at our local markets!

Here is a quick tip for prepping your apples resulting in a delicious pie guaranteed to gather your friends and family around The Table Together in no time!

There are two types of apple pies:

1. Pies whose apples are peeled and cooked before added to the pie shell.
2. Pies whose apples are peeled and added raw to the pie shell.

If you choose to add raw apples to your pie shell, which I personally do, it’s critical that you thinly slice them so they do not steam as they bake.  Steam puffs the dough up creating an unpleasant air-pocket between the fruit and crust.

As far as what apples to bake with, I always use a combination of Granny Smith and either Honeycrisp (when I can find them) or Pink Lady. 

Now with that, let’s get to work and make some pies!

For tips on rolling out perfect pie dough, visit my blog post from Monday, September 7. For a terrific apple pie and pie dough recipe, visit the “recipe” tab at thetabletogether.com.

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!

Watermelon 4 Ways | Tuesday's Tip of the Day!

Watermelon. That juicy mouthwatering summertime favorite that both kids and adults alike simple cannot get enough of! Given its popularity and constant appearance at family BBQs and outdoor gatherings, finding ways to “mix things up a bit,” if you may, can be fun and rewarding!  Here are 4 simple ways to take traditional triangle sliced watermelon to the next level!

1. Soup:  Try substituting watermelon for tomatoes in your next chilled gazpacho. P.S I have a terrific recipe for gazpacho in the recipe section at The Table Together.
2. On the BBQ:  Trade in traditional salad greens for the BBQ!  Simply grill watermelon wedges and finish with balsamic vinegar, feta or goat cheese and freshly sliced mint.  Amazing!!! Or, cube grilled watermelon and toss with spicy arugula and a simple vinaigrette.
3. Snack:  Chips and dip is always a staple at my summertime gatherings. Try switching things up a bit by adding watermelon to your salsa! Think watermelon mango pico de gallo…must I say more?
4. Drinks:  Try freezing watermelon and making slushies or frosties. For the 21 and over crowd, make a quick mojito!

However you fancy your watermelon, know that there is more than one way to serve up juicy watermelon this summer!

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!

Properly Slicing Tomatoes | Tuesday's Tip of the Day!

With the abundance of juicy tomatoes prime for picking – and eating of course – it’s essential that you understand how to safely and efficiently slice tomatoes!

However you enjoy eating them, they can be difficult and slippery to slice as they simple don’t stay put on the cutting board. One way to help is by using a serrated knife that grabs ahold of the slippery skin creating beautiful, smooth and perfect slices.

Now how is that for easy-peasy?

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!

It's as easy as Pie! Perfectly Slicing Cake (or pie) | Tuesday's Tip of the Day!

With all the summer birthdays and festivities, it’s certain either you or someone you know will be on cake slicing duty! It may seem easy slicing cake for a table full of hungry guests, but there is an art to slicing cake like a pro!

• Knife: First and foremost, always use a long cake knife that will slice through the cake in one slice. This will ensure a straight and smooth line.
• Wet Paper Towel: Secondly, always have a wet paper towel on hand to clean the knife after each slice.  This will help keep each cut smooth and clean.
• Cake Server: Have a cake server (usually triangular in shape) that can easily slide under the slice of cake perfectly transferring from the cake stand to dessert plate.
• Technique: And last but not least, when you slice cake, slice straight down and slide the knife out (toward you) vs. lifting up. Lifting pulls all the crumbs with it resulting in a “messy” slice.

I don’t mean to be fussy here as, well, cake is cake, but with these tips, you can easily and perfectly slice and serve your dinner guests.  After all, finishing on a sweet note is one thing, but finishing with a “sweet” slice is frosting on top (pun intended!).

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, Sharpening and Honing Knives | Tuesday's Tip of the Day!

When teaching cooking classes, I always make a point to share my tips for keeping kitchen knives at their prime.  After spending a few hundred dollars on a single knife, the average cost for a great quality chef knife, I am glad they ask!

Here are a few tips to keep your knives at their prime!

Storing:

I always recommend storing them either flat (in a shelf fitted with a knife organizer), in a wooden knife block, in individual sleeves, in a knife bag, or on a magnetic strip. All are great options but the key is not storing them tip down and keeping them separated from one to the other so they don’t scratch.

Sharpening:

If you cook a lot, I would recommend having your knives professionally sharpened twice a year! Most kitchen stores offer this service, which I personally take advantage of! Ask if they use a stone or machine and opt for the stone if they offer!

Honing:

A honing steel or blade is a great way to prolong the life of your blade and also to help keep the blade aligned. Honing doesn’t sharpen your blade but rather aligns the sharp blade so that it, well, cuts straight. I hone my knives before each use and in between use if cooking for an extended period of time. To avoid scratching your knives, make sure you know how to use the honing steel before putting it to use! Most kitchen stores can help you with this, or a simple You Tube search can also steer you in the right direction.

Now that you know how to properly store and sharpen your knives, let’s put them to use and start cook’n!

Cheers to starting a new tradition around The Table Together!

Properly Preparing Fennel | Tuesday's Tip of the Day!

For those that don’t have much experience cooking with or eating fennel, it can look a little intimidating.  So, where do you begin? After understanding a few quick tips on how to properly shop for, purchase, store and cut fennel, you can, and may enjoy, finding ways to incorporate more fennel into your diet! So here is the skinny…

Shopping:

When shopping for fennel, the first thing I look for are that the fronds (the leafy green part at the top of the stalk) look bright green and free of blemishes or spotting. Feel it, smell it, heck even taste it – if no one is looking – before placing it in your basket. Secondly, the actual fennel bulb itself – the part you will be eating – should be white without any bruising, cuts or blemishes. Give it a gentle squeeze making sure it is solid without much resistance.

Preparing:

When preparing your fennel, follow these steps:

• Step 1:
  • Remove the stalk by cutting just above where they attach to the bulb.
    
• Step 2:
  • Reserve the fennel fronds for a beautiful garnish. Finding ways to bring the ingredient from inside to finishing touches (i.e. garnishing with its leaves) is a great way to fully represent an ingredient.
    
• Step 3:
  • Cut the fennel bulb in half from top to bottom.
    

• Step 4:
  • Remove the core and stem by cutting a triangle in the bottom.
• Step 5:
  • Depending on your desired purpose, quickly and efficiently thinly slice or chop each half as they will discolor due to oxidation. The most common use for fennel is sautéing, pureeing into a soup or roasting.
    

Now that you know how to shop for and prepare fennel, let’s hit the store! We have some shopping to do.

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!