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Giving the (Last Minute) Gift of Food | Tuesday’s Tip of the Day!

December 22, 2015  /  Tiffany Lewis

Can you believe after all these weeks of braving traffic, fighting for parking spots and long lines at the malls, Christmas has arrived? I sure can’t! Today I am going to share some of my favorite last minute “giving the gift of food” shopping tips! And at the end of the day, these ideas can apply to more than food! All it takes is a little imagination, some patience and dedication to crossing those names off your list…in 3 days.

Giving the gift of food! Last Minute Shopping Ideas:

  1. Grocery Stores: Grocery stores offer a plethora of ideas for last minute shopping! From gift cards, wines, olive oils, vinegars, finishing salts, teas, coffees, and even treasures from the specialty aisle, don’t over estimate the ease and convenience (plus late hours of operation) of your local grocery store!
  2. Gas Stations: If you are in a true pinch for time, most gas stations carry gift cards for restaurants or even local grocery stores or chains. And if that doesn’t work, a gift card to Home Depot, for example, isn’t a bad idea as maybe it’s time we start looking at that kitchen remodel after all, right?
  3. Pharmacy: From specialty nut mixes to oils, wines and candies, you never know what might line those pharmacy shelves! Plus, the lines are typically much shorter at your pharmacy store than your grocery or department stores. A much welcomed sight come the holiday mayhem!
  4. Department Stores: If you are already downtown, don’t overestimate the home-goods section at major department stores where beautiful platters, oil canisters, peppermills, mixing bowls, espresso machines, aprons, linens, and even major brands like Le Creuset and a slue of items from Martha Stewart’s collection line the department shelves. Some of them may even carry specialty candies, oils and mixes.
  5. Kitchen Stores: Stores like Williams Sonoma and Sur La Table offer everything the chef in your life loves including cookbooks, prepared sauces and mixes, spices, linens, cocktail mixers and even classes (in some locations).
  6. Restaurants: While your taking a break from all your holiday shopping, check to see if your restaurant offers a cookbook, specialty oils, spices, or even cooking classes or special tasting menus! You just never know!

Now that you have 6 fresh new ideas to consider, it’s time to start shopping and crossing those names off your list!

However you plan to celebrate this year, I hope that you find joy, love and comfort in gathering around The Table Together with those that you love!

For other terrific tips and recipes 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!

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categories / Entertaining, Tuesday's Tip of the Day

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

November 24, 2015  /  Tiffany Lewis

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!

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categories / Back to Basics, Cooking Essentials, Entertaining, Knife Skills, Tuesday's Tip of the Day

Segmenting Oranges | Tuesday's Tip of the Day!

November 03, 2015  /  Tiffany Lewis

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!

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categories / Back to Basics, Cooking Essentials, Entertaining, Fruit, Kitchen Hacks, Knife Skills, Tuesday's Tip of the Day

The Key to a Perfect Omelet | Tuesday's Tip of the Day!

August 25, 2015  /  Tiffany Lewis

Confession…

A few months ago I was teaching a class on French cuisine. One of the dishes was a chevre fines herb omelet. More specifically, it was called “Perfect Omelet, Chevre Fines Herbs.” Now I have made many omelets in my days but teaching a class how to make an omelet, especially with the word “perfect” in the title, can be intimidating. Rightfully so! So I researched the key to a “perfect” omelet and came across hundreds of tips and You Tube videos showcasing different definitions of “perfect” omelets. At the end of the day, there are a few key “ingredients” that will whip up a perfect omelet like a true Frenchman!

  • Eggs: Have your eggs at room temperature!
  • Whisk: Whisk those eggs till they are frothy!!! This is the most important step! Whisking adds volume and volume produces fluffy eggs! Yes, it is as simple as that.
  • Salt (kosher): Just a pinch as you whisk.
  • Butter: Melt the butter in your pan before adding the eggs. Not only does this keep the eggs from sticking, it adds a delicious “rich” flavor profile. Plus, who doesn’t love butter!
  • Pan: Make sure you have the right amount of eggs for the pan so that it isn’t too thick or too thin.
  • Pan Temp: Medium – low heat, hovering closer to low than medium…no one likes brown crusty eggs! Adjust your heat accordingly and lift the pan for a quick “cool down.”
  • Texture: In France, omelets are traditionally a little “runny” in the middle and not cooked all the way through like we are used to here in the States. If you like it a little more “well done” but are worried about too much color as it finishes cooking, start it on the stove and finish in a 350ºF oven until desired doneness. This is also a great way to melt cheese if adding it on top.
  • The Fold: Traditionally, omelets are folded twice. The right side in, the left side in slightly overlapping securing any fillings inside, like cheese or veggies. Then again, it’s your omelet so make it as you please!
  • Fillings: All fillings should be cooked before added to the omelet. Meats & veggies won’t have enough time to fully cook before the eggs burn, so cook the add-ins in the pan, remove and set to the side and make the omelet in the same pan incorporating all those delicious flavors. Just make sure the pan cools a bit before adding the butter (if more is needed) and eggs.
  • Eating: As soon as it hits the plate!!! Bon Appetit

Now that you know the secret to making perfect omelets, I encourage you to get “crack’n” and make one! 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!

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categories / Back to Basics, Tuesday's Tip of the Day, Breakfast
tags / oatmeal

Cooking for Guests | Tuesday's Tip of the Day!

June 30, 2015  /  Tiffany Lewis

When cooking for guests, or even a date, never ever try making a dish for the first time! Beside adding more stress to your plate – literally – cooking a new recipe can easily turn from a great idea to disaster!  Here are a few other tips to consider when preparing your menu.

Be Realistic:

Regardless of how many people you are inviting, always be realistic about what you can manage. For example, how much counter space do you have? How many burners, and ovens will you need at any given point? And this should be a given, but do you have enough manpower to execute all components for each dish? Don’t rely on your guests to help as they may be in the mindset of mingling and not cooking.

Set the Table:

One thing you can do to save yourself the day of, is to set the table the day before. Don’t forget to add flowers to your shopping list!

Menu:

Write down the menu, print any recipes you need and pull out the serving pieces for each dish. This way you know that everything will have a home and can easily be transferred once ready. I go a step farther and place a sticky note in each serving dish so when its time to serve, there is no question what goes where.

Shopping:

Actually write a shopping list and try to purchase as many items as you can  (the non-perishables like stock, canned items and sturdy vegetables like potatoes for your famous au gratin) as far in advance as possible. This way, the day before you are simply picking up proteins, lettuce and flowers.

Timing:

Write out a quick overview of when items need to be removed from the fridge (especially any proteins), when the oven should be turned on, when to start cooking, adding finishing touches, tossing, plating, serving, filling water glasses, corking wine, etc. Nothing is worse than a wilted salad and cold casseroles.

Execution:

If people ask to help, they most often genuinely mean it! This can especially come in handy when its time to serve and dishes are just finishing cooking. Have them help plate, garnish or even bring to the serving area. People like to feel included as if they were a part of something so offering them a simple task “can you grab me the platter that says pork chops” can easily do the trick. Don’t ask them to cook or cut anything as chances are they didn’t dress for an evening of cooking. And lastly, always offer them an apron.

Finishing:

As guests finish their meal, don’t collect plates until everyone is finished eating. This way, no one feels rushed. You can always say something like “I am going to start the coffee, would anyone like some with their dessert?” for a nice subtle way to encourage faster eating.

And lastly, as your guests make their exit, always thank them for a wonderful evening even if they didn’t thank you.

Now with that, let’s set The Table Together!

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!

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categories / Back to Basics, Entertaining, Tuesday's Tip of the Day