Adding Flour to Your Mixer Minus the Dust Storm | Tuesday’s Tip of the Day!

The family calls for chocolate chip cookies so you set out to make a batch. You carefully cream the butter and sugars, add the eggs, one at a time scraping down the sides in between, quickly incorporate the vanilla extract and prepare yourself for the addition of dry ingredients. You search for your Kitchen Aid stand mixer shield but its dusty, MIA or simply, one more thing to clean. You go in minus the shield and end up with a dust storm and cleanup after all. Sound familiar?

For a simple fix, place a clean kitchen towel over the top of the mixture and drape over the exposed sides of the bowl. Turn the mixer on low and rest assured, flour will stay contained in the bowl at hand. Voila, easy as that!

For other terrific tips and hundreds of recipes, including dozens incorporating flour like my Ultimate Chocolate Chunk Pecan Cookies, 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!

Kitchen Hack: Quickly Hulling Strawberries | Tuesday’s Tip of the Day!

As strawberries start to make a sweet comeback at our local farmer’s markets and u-picks become the weekend destination, it’s only appropriate that I share two of my favorite kitchen hacks when it comes to hulling strawberries.

1.   Using a Grapefruit Spoon or Melon Baller: Use the sharp “teeth” of the spoon to simply scoop and remove the stem. Yes, it’s as easy as that.

2.   Using a Straw: That’s right, that same straw that helps quench your thirst, can be used to hull your strawberries. Simply insert the straw at the bottom center tip of your strawberry leading its way straight toward the top stem. Push through the top, center of the stem, and if aligned correctly, the straw will push the stem right out the top.

For other terrific tips and hundreds of recipes, including several featuring strawberries, like my Watermelon Strawberry Spritzer, Strawberry Vinaigrette, Strawberry Rhubarb Crumble, and my Berry Shortcake with Lemon Cake and Mint Whipping Cream, 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!

Quick Fix for Separated Peanut Butter | Tuesday’s Tip of the Day!

I absolutely love peanut butter in every form. Whether in a milkshake, cookie, sauce, mousse, vinaigrette, sandwich, fudge, mole, no-bake cookies, smoothie, frosting, or by the spoonful, I don’t discriminate! Today, I am going to share a quick tip for quickly incorporating the layer of oil that greets you when first opening your natural peanut butter jar.

Instead of trying to fit a whisk in the jar or a knife that only yields a nice mess, consider using a fork. With your fork prongs acting like the arms of your whisk, gently and slowly rotate or twirl the fork in the peanut butter until the oil and peanut butter evenly incorporate.

For other terrific tips and hundreds of recipes, including several featuring peanut butter like Peanut Butter Frosting, Laurie’s Gluten Free Peanut Butter Cookies, Peanut Vinaigrette, Peanut Butterfinger Fudge, delectable Peanut Mousse, Peanut Sauce, andPeanut Butter and Almond Milk Smoothie, 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!

Quickly Removing the Skin of Hazelnuts in Record Time | Tuesday’s Tip of the Day!

If you love hazelnuts, but hate dealing with their flaky finicky skin, this one goes out to you! Today I am going to share 3 tips for removing the skin of hazelnuts in record time!

Wire Rack Method:

1. Insert a wire rack, the kind you would cool cookies on, inside a baking sheet.
2. Place roasted hazelnuts on top, and using your hands or a kitchen towel, gently rub the hazelnuts back and forth against the wire grates.
3. Watch as the skin quickly releases leaving you with hazelnuts ready for snacking or adorning to your heart’s content.
4. The Downside? Dishes & Laundry.

Kitchen Towel:

1. Place roasted hazelnuts in the middle of a kitchen towel.
2. Secure the edges trapping the hazelnuts inside.
3. Gently rub the towel and contents in between your hands, on the counter and shake until the skin has removed.
4. The Downside? Laundry

Bowl or To-Go Container:

1. Find two identical metal or plastic bowls or to-go containers with a fitted lid.
2. Place roasted hazelnuts inside one bowl, secure the top with the second identical bowl or lid, and shake until the skin has removed.
3. The Downside? Noisy!

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!

A Capful of Olive Oil, Keeps the Tablespoon Away | Tuesday’s Tip of the Day!

Some of my favorite moments in the kitchen, are discovering everyday tools for doing ordinary things. For example, using a spoon to peel ginger or a fork to pick parsley. These kitchen hacks actually work guys!!! Today, I am going to save you the trip to your measuring spoon drawer by teaching you one fun trick!

The cap to your olive oil jar, of course depending on which olive oil you are using, is generally 1 tablespoon. So, as your pan is heating and veggies are ready for sautéing, simply measuring the desired amount of oil by using the very own features of the bottle, the cap! Genius, right?

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!

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

Kids Go Green! Easy Ways to Get your Kiddos–and YOU–to Eat More Greens | Tuesday’s Tip of the Day!

We’ve heard this time and time again, get more greens in your diet! Well, sometimes it’s hard for even us grown adults to follow the recommended guidelines, so how do we expect our kids to?

“The USDA's MyPlate specifically recommends adults and children over 9 eat one and a half to two cups of dark green vegetables per week. Nutrient-dense dark leafy greens are high in several vitamins and minerals, but at just 10 to 25 calories per half-cup serving, are low in calories. ‘The family of dark green leafy vegetables deliver vitamin A, vitamin C, antioxidants, fiber, folate, vitamin K, magnesium, calcium, iron and potassium,’ says Academy of Nutrition and Dietetics Spokesperson Isabel Maples, MEd, RDN. ‘So they really make the most of every calorie. These nutrients perform a variety of functions in the body, including promoting good vision, supporting immune function, acting as an antioxidant that may help prevent some types of cancer, and regulating blood pressure.’” – EatRight.Org

Today, I am turning to my friends at EatRight.org to offer some great tips when it comes to getting more greens in your diet, especially the toughest of critics, your kids!

So, what’s EatRight.org? EatRight.org is backed by the Academy of Nutrition and Dietetics. Their team of registered dieticians, nutritionist and experts in the field have come together for a single cause and one singular goal, educating and informing the public on ways for being at your absolute best! If you haven’t checked them out, they have a wealth of information perfect for implementing in your day to day life for being–and living–as your most perfect self!

4 Tips for Kid-Friendly Leafy Greens – EatRight.Org

“ ‘People often get intimidated by cooking and eating darker varieties of greens due to their intense flavors,’ says Academy Spokesperson Angela Lemond, RDN, CSP, LD. Try these tips for enhancing the flavor of different varieties to make them more enticing:

• Academy Spokesperson Sara Haas, RDN, LDN, says you can overcome the bitterness of collard and mustard greens by braising them "low and slow" (at a low temperature for an extended period of time), and adding a pinch of sugar at the end of cooking. Haas also says to remove the tough stems to reduce cooking time and avoid over-cooked greens.
• For kale, be sure to choose the right variety. Tougher curly kale is best for adding to soups or stews or for braising, says Haas. Tender lacinato and baby kale are best in salads.
• Preserve nutrients by sautéing greens, rather than boiling. Krieger recommends sautéing blanched greens with olive oil, onion and garlic to add flavor. Lemond recommends adding chopped nuts for additional heart-healthy fats. Haas says you can sprinkle lemon zest over the sautéed greens to brighten the flavor, but she warns not to use lemon juice, which will turn the leaves brown.
• Make a salad with tender greens such as spinach or baby kale. To expose kids to dark greens, Lemond recommends tossing together a salad made half with familiar lettuce and half with a dark green. Add a citrus-based dressing, which will help balance the strong flavor of the greens and aid in the absorption of iron found in the greens.”

Most importantly, beyond how we treat our greens to maximize–or minimize–their strong flavor profile, remember that however brave kids can be, even the toughest of kids can turn a “stink eye” to greens. Not only do they offer no sugary sweet reward, they are green and way to “adult” like. This is where our job begins in encouraging them, in a fun way, to try new things and see just how tasty those leafy greens can be…in a smoothie, for example. Bring kids to the market and get them in the kitchen with you as chances are, if they had a hand in it, they just might be more interested in sampling their “masterpiece.”

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!

Pancakes: Tips for Flippin’ the Best Flapjacks in Town! | Tuesday’s Tip of the Day!

It’s Sunday morning and your craving flapjacks but you don’t just want any flapjacks. Your mind wanders back to a few weeks ago when you were sitting cozy around a booth at your local diner cupping a steaming cup o’ joe while waiting for those fluffy hotcakes to hit your table. As soon as they did, hot maple syrup and butter quickly adorned, sleeves rolled up and it was time. Go-Time! Ok, back to reality. You are home, kids or friends are hungry and its time to show them what you got. That’s where I come in. And, don’t worry, you don’t have to tell your friends about me. Take the credit!

Turning to my friends over at The Kitchn, they have provided a roundup of their 5 tops tips for flippin’s the best flapjacks in town…and right in the comfort of your home.

Don’t overmix the batter:

·      When you mix the wet and dry ingredients together, gluten starts to develop. And the more you mix the batter, the more the gluten continues to develop. So what happens? The result of overworked batter is a stack of tough and chewy pancakes instead of the light and fluffy ones you were probably dreaming about.

·      Follow this tip: Mix the batter just until the wet and dry ingredients are combined, and there are no more visible wisps of flour. The batter will likely be lumpy, and that's okay.

Rest the Batter:

·      The resting period, which can range from five to 30 minutes, depending on the recipe, plays two roles. The gluten that was activated during mixing rests and relaxes, and also, the starch molecules in the flour absorb the liquid in the batter, ultimately giving it a thicker consistency.

·      Follow this tip: Good things come to those who wait. And, yes, that saying also applies to pancakes. It might seem trivial, but resting the batter is an important step that gives the gluten time to relax and settle down. In other words, it makes for pancakes that are more soft and tender, and this is especially important with crepes and Dutch baby pancakes. Use this time to clean up, set the table, or prep your toppings.

Start with a hot pan:

·      A sign of a good pancake, in my opinion, is one that is delicate and buttery-crisp around the edges with a soft, fluffy interior. But if you start with a pan that's not quite hot enough, instead of forming a lightly crisped exterior, the batter will start to soak up the butter or oil that's in the pan and get greasy.

·      Follow this tip: Give your pan some time to get good and hot evenly. Before adding the batter to the pan, the butter or oil should be very hot but not smoking. If you're not quite sure if the pan is hot enough, don't be afraid to make a small test pancake first.

Don’t set the heat too high!

·      High heat doesn't cook pancakes faster, it cooks them unevenly with burnt outsides. The pan needs to be hot, but make the mistake of setting the temperature too high and the bottoms are likely to burn while the inside remains raw and doughy.

·      Follow this tip: Setting your stove to the right temperature is one of the keys to great pancakes. The pan needs to be hot, but that doesn't mean the heat needs to be cranked up to high. For a well-cooked pancake with a golden-brown outside, and an inside that's soft and cooked through, keep the heat set to medium.

Know when to flip your pancakes! Not too soon and not too often!

·      You might be tempted to flip once the bubbles start to appear, but it's not quite time. Give it another minute.

·      Pancakes should be flipped once, and only once, during cooking. And as long as you didn't flip them too soon, you won't need to flip them any more than that. Flipping pancakes too many times causes them to deflate, losing some of that wonderful fluffy texture.

·      Follow this tip: Wait to flip the pancakes when the bubbles on the surface burst, and not a second sooner.

And, now that you have your technique down, try these fun tips from King Arthur and the Pioneer Woman.

Kind Arthur: Malt, rather than sugar, is what sweetens most food-service (i.e., restaurant/hotel) pancake mixes. For that typical "diner" taste, try malt in your pancakes instead of sugar.

Pioneer Woman: Secret ingredient for the best pancakes in town? Cake flour!

For other terrific tips and hundreds of recipes, including my very own Lemon Ricotta Pancakes, 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!

Separating Egg Whites: Back to Basics | Tuesday’s Tip of the Day!

Today, we head into our test kitchen as I showcase a few tips on easily separating eggs. One of them even uses an empty water bottle. Yes, you heard correctly! Who knew separating eggs could be so fun! Before we get started, let’s set the foundation for first, cracking your eggs:

Where should I crack my egg:

·      Always crack your egg on a flat surface, like your countertop, and not on the edge of the bowl. Cracking your egg on the rim of the bowl can easily break and shatter the shell making it hard to “fish out” of the eggs in the bowl below.

I see chefs cracking their eggs in one hand, how do I do that?

·      Practice my friends, lots of practice!

How do I get a shell shard out of my eggs?

·      Use a clean spoon or your clean finger to remove the shell. Sometimes even a fork works! Whatever you do, don’t use the egg’s shell to remove the shard as the shell could be contaminated. Where do you think the shell sat after it came from the chicken? Just saying!

How should I store my eggs:

·      In the carton they came in or in your refrigerator’s provided egg tray. The best option is keeping them in the carton they came in as eggs quickly take on neighboring flavors and the carton helps to act as a shield and buffer.

Alright, enough of that. Let’s get crack’n…pun absolutely intended! Here are a few of the best methods for quickly and efficiently separating your eggs! I encourage you to try them all, after all, breakfast for dinner is so in vogue right now! 

Using your Hands:

What you will need:

·      3 bowls: 1 for egg whites, 1 for yolks and 1 for discarding empty shells.

·      Counter space: Clean!

·      Clean Hands: Don’t use fragrant soap as the aroma can impart flavor into your eggs.

Steps:

1.     Clean and dry hands.

2.     Crack eggs, one at a time, on a flat surface.

3.     Transfer entire egg, yolk and white, into the palm of one hand and teeter back and forth between both hands allowing the whites to seep through your fingers into the bowl designated for whites below. Be gentle or you could break the yolk.

4.     Repeat with the remaining eggs, composting the shells and thoroughly washing your hands to follow.

Shell to Shell:

What you will need:

·      3 bowls: 1 for egg whites, 1 for yolks and 1 for discarding empty shells.

·      Counter space: Clean!

Steps:

1.     Working with one egg at a time, gently crack the egg on a flat surface, like your countertop.

2.     Gently teeter the egg back and forth between both shells, allowing the egg white to fall in the bowl designated for whites below.

3.     Repeat with the remaining eggs, composting the shells and thoroughly washing your hands and counter to follow.

Using an Egg Separator:

What you need:

·      Egg separator, like the one pictured above from OXO ($5.00 at Sur La Table).

·      3 bowls: 1 for egg whites, 1 for yolks and 1 for discarding empty shells.

Steps:

1.     Place the egg separator over the bowl designated for egg whites.

2.     Working with one egg at a time, crack an egg into the separator. Watch as the whites quickly seep through the spacing along the edges leaving the yolk intact. 

3.     Transfer the yolk to the bowl designated for yolks, and repeat this process.

4.     Repeat with the remaining eggs, composting the shells and thoroughly washing your hands and counter to follow.

Using a Plastic Water Bottle:

What you need:

·      1 clean and empty plastic water bottle with the cap removed.

·      1 plate

·      3 bowls: 1 for egg whites, 1 for yolks and 1 for discarding empty shells.

Steps:

·      Starting with one egg, crack an egg on to the plate below, ensuring the yolk is still intact. Note: As you get the hang of it, you can do several eggs at one time.

·      Using your empty water bottle, squeeze the sides of the bottle and gently place the mouth-tip over the yolk. Slowly release the pressure from squeezing the sides of the bottle and watch as the release of pressure works as a vacuum sucking up the yolk into the bottle and leaving the whites behind.

·      Release the yolk from the bottle by gently squeezing the sides of the bottle into the bowl reserved for yolks.

·      Repeat this process, “vacuuming” more than one yolk at a time as you get more comfortable.

For other terrific tips and hundreds of recipes, including numerous recipes featuring eggs like my chocolate soufflé, 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!

Holiday Baking 101: How to Create a Parchment Overhang | Tuesday’s Tip of the Day!

Come that time of year where stockings are hung, trees are adorned with ornaments and carolers are singing songs of holiday cheer and yule tidings, it’s time to dust off our favorite hand-me-down recipes for Grandma’s fudge and peanut brittle. Today, I am going to show you a super simple way to make your holiday bars and candies that much more rewarding with minimal waste and cleanup.

Step one:

Using baking spray, like Pam Baking Spray, line the bottom and sides of your square or rectangular baking dish. Make sure you reach the corners as well! The baking spray will act as “glue” to hold your parchment in place.

Step two:

Using a pencil, trace the width of your baking dish while allowing a 2-inch portion hanging over the side. This is what you will hold on to when you neatly and gently lift the bars from the baking dish. Using scissors, trim the parchment paper making sure it fits perfectly width wise in the pan without any layover, bunching or creases on the side.  If there are creases on the side, the bars will take on that shape as the batter seeps between them using the crease as a mold during the baking process. 

Step three:

Repeat this step going the other way creating, also allowing a 2-inch overhang on either side. Now, both pieces of parchment paper should be overlapping on the bottom and reaching over on all sides.  If the parchment paper keeps rolling inside the pan, turn the parchment paper upside down as sometimes, depending on how the parchment paper was stored or rolled in the container, it naturally wants to keep rolling. In this case, I lay the parchment the opposite way it naturally wants to roll, think turning it inside out against the natural roll from the container it came in. 

Step four:

Add your batter and using an offset spatula, spoon or rubber spatula, smooth the top into an even layer. If the parchment paper keeps folding into the middle, hopefully you caught this under step three, make a crease at the overhang in the hopes the heavy crease will weigh down the sides helping to secure them where they belong.

Step five:

Bake or “set” according to recipe directions.

Step six:

If baking, allow the treats to “set” for 15 minutes before lifting. If you lift to early, and before the baked goods have had a chance to “set”,  they could break or crumble. When ready to lift, take hold of two opposing side’s handles and carefully lift. Transfer to a cutting board and allow to fully cool before cutting into desired size bars. 

For other terrific tips and hundreds of recipes, including numerous utilizing parchment overhang, like my Chocolate Pecan Fudge, Peanut Butterfinger Fudge, or even my Salted Chocolate Chip Cookie Bars,  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, including a tutorial on making the most delicious – and easiest – fudge ever, 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!

Mason Jars: My 5 Favorite Uses | Tuesday’s Tip of the Day!

From canning, to serving as vases, hurricanes and cocktail shakers, mason jars are all the rage! Today, I am going to share my top 5 uses for purchasing a collection of mason jars on your next visit to the superstore.

1.     Vases: Mason jars make for great vases as they immediately add character. Consider scattering a collection of varying sizes and shapes across your fireplace mantel, dining room table, bedroom dresser or coffee table. Not only do they make a fun and unique addition, they are inexpensive and easy to wash and store.

2.     Hurricanes: Add a little sand, insert votive, light, voila! Think about an entire slew of mason jars in all varying sizes using battery operated votives if outside!

3.     Cocktail Shakers: Who needs a fancy cocktail shaker when you can use a mason jar. Insert ingredients, top with ice, secure the lid and shake. Plus, a few mason jars on your cocktail cart adds a nice youthful touch.

4.     Making Vinaigrettes: Instead of slowly incorporating your oil while whisking, that alone takes some coordination, add everything to your mason jar, don’t forget that pinch of salt and pepper, secure the lid and shake. Taste, adjust, serve! Plus, leftover vinaigrette can remain in the mason jar until the following day. Why dirty another dish, right?

5.     Shaping your graham or gingersnap crust for Thanksgiving (since it’s just around the corner) pies! Yes, this is an unusual one, but if the bottom of your mason jar is flat – as in, not indented in the bottom – simply press down in your 9” round pyrex, including the corners and sides, to give structure minus the finger indents. P.S. Since we are on the topic, and just in time for Thanksgiving, check out my recipe for Pumpkin Pie with Gingersnap Crust!

For other terrific tips and hundreds of recipes, including dozens for Thanksgiving like my famous Parker House Rolls, Cranberry Sauce and Relish, Green Beans, and even a super simple Turkey, 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!

Removing the Smell of Garlic from your Fingertips | Tuesday’s Tip of the Day!

The smell of roasted garlic penetrating your home…one of my all-time favorite smells! It reminds me of friends, family and a delicious home-cooked meal where we all tightly nestle around the table together! However, it’s that smell of garlic on your fingertips as you prepare for bed and make breakfast the following morning that I could live without. Here is a quick tip for removing the residue on your fingertips: Stainless Steel! Whether your kitchen sink, faucet or bottom of your cookware, stainless steel is your saving grace! Simple rub your hands vigorously on the stainless steel and smell as the odor quickly escapes.  And, for those who may be wondering what you are doing rubbing your hands on your kitchen faucet, just remind them that one day, they may also benefit from this nifty little tip!

For other terrific tips and hundreds of recipes, including several with garlic, 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!

Pitting Olives | Tuesday’s Tip of the Day!

If you are short on time and either realize the olives you purchased aren’t pitted or love castelvetrano olives – for example – and they don’t sell them pitted, here is a quick trick for you! Use a cherry pitter! Now, your olives might not look as intact and gorgeous as they once did, but rustic is so in right now so naturally, so are you!

For other terrific tips and hundreds of recipes, including several that feature olives, 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!

Cutting Multiple Cherry Tomatoes at One Time (Including a Bonus YouTube Video) | Tuesday’s Tip of the Day!

I still remember when I first learned how to cut multiple cherry tomatoes in one swift slice of the knife…

 I was scheduled to teach a knife skills class at Sur La Table, but first, our culinary director asked for me to audit her class so I could ensure my techniques were consistent with that of the class curriculum. As the instructor passed around a small handful of cherry tomatoes to each of us, she told us to pick up our bench scrapers – one of my favorite kitchen tools meant to scrape things off your cutting board without using your knife. I did as I was told wondering what trick she had up her sleeve. Sure enough she had a good one for us! She asked us to put the bench scraper gently on top of the tomatoes so that it was laying flat. Then, she said, “now is the tricky part.” We took our chef knives, however I sometimes think a serrated knife works better because the teeth grab onto the waxy tomato, and in one swift motion, cut from right to left under the bench scraper. The bench scraper, as it turns out, held the cherry tomatoes in place and her light pressure on top secured them from rolling around the counter top. Absolute GENIUS I tell you!

So, naturally, I just had to make a YouTube video about it which is live and ready for you to take your tomato mastering skills to the next level. If nothing else, it’s extremely impressive and will save you tons of time! And if your wondering, yes this trick can also be used for grapes! Don’t have a bench scraper? Not to worry! A to-go container lid or two like plates nestling the tomatoes in the middle will also work.

For other terrific tips and hundreds of recipes, including several that feature tomatoes, 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!

Easily Zesting Overly Ripe Citrus | Tuesday's Tip of the Day!

Don’t you just hate it when a recipe calls for 1 teaspoon lemon zest and your lemon has reached – rather, extended – its “prime?” I absolutely do! Here is a quick trick for getting those last little shards of lemony (or lime or orange) deliciousness.

Rinse:

• Rinse the lemon and dry well.

Freeze:

• Place the lemon in the freezer for 30 – 45 minutes until firm.

Zest:

• Now that the lemon, and peel, have hardened, you can get a better grip on the lemon while your microplane zests like a true champ!

For other terrific tips and hundreds of recipes, including several that feature lemon, lime and orange zest, 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!

Keeping "Pesty" Fruit Flies at Bay

No one likes those bothersome and pesty fruit flies! And with the abundance of fresh fruit around the hot summer months, they are at an all time high. Here are a few easy ways to keep them at bay and your kitchen in the clear!

First of all, what are fruit flies:

Fruit flies are the bane of many home owner’s existence. They have a crazy short life span, going from egg to adulthood in 8-10 days, which means they reproduce at a ridiculously fast rate. They thrive in moist, damp places, such as sink/garbage disposal drains, and are attracted to fruits and other foods-particularly ones that are fermenting or rotting (they clearly have no taste.) – Everyday Roots

Tips for Preventing:

• Keep Drains Clean:
  • Pour a mixture of half white vinegar half boiling water down the drain daily to stop them at the source. Keep the area around the drain dry.
• Minimize Counter Fruit:
  • Either eat or store fresh fruit in the fridge as quickly as possible.
• Compost:
  • Empty your compost as frequently as possible as it’s a solid breeding ground with it’s decomposing fruit and veggies inside.
• Counter Tops:
  • Use a cleaning solution to keep your counters juice and sugar free! 

Tips for Terminating:

• Vinegar:
  • In a small bowl, fill ¼ full with red wine vinegar or apple cider vinegar. Cover tightly with plastic wrap and use a toothpick to pierce a few small holes in the plastic. Once fruit flies come in, they can’t find their way out! Note: you can also put a piece of overly ripe fruit in the bottom and allow that to attract the fruit flies.
  • In a mason jar, add 1/2 cup vinegar of choice, preferable red wine or apple cider. Add a funnel to cover the top opening. The smell of fermentation attracts the fruit flies down through the funnel into the vinegar where the funnel makes it hard for them to come back up.
• Soap and Vinegar:
  • Fill a medium size bowl with soapy water. Inside the soapy bowl, add a smaller bowl and fill ¼ full with red wine vinegar. Vinegar attracts the flies while the soap traps them inside.
• Red Wine:
  • In a wine bottle or other tall bottle with a long neck and skinny opening, add a small amount of red wine. Fruit flies will gravitate toward the sugar and will not be able to make their way back up the opening.

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!

Removing Corn from the Cob (Plus a Bonus YouTube Video) | Tuesday’s Tip of the Day!

Before you opt for frozen corn kernels, in peak corn season especially, let me take the fear and question out of cutting your own straight from the cob! And, to make this process even easier, I encourage you to check out my “Removing Corn Kernels” YouTube Video on my channel The Table Together with Tiffany Lewis.

Step 1: Husk and Prepare

• Over your compost bin or damp paper towels, remove the husk and threads from each ear of corn. The damp paper towel catches the threads and makes cleanup a synch!

Step 2: Prepare

• Line a baking sheet with a damp paper towel neatly folded in the middle. Using a serrated knife, stand the corn on the damp towel and working form the top down, cut away the kernels. Go just deep enough to remove the entire kernel but not so deep where you get the tough “root.” The baking sheet catches the kernels from making a mess of your work station, the damp towel keeps the corn from slipping as you cut, and the the teeth of the serrated knife grip onto each corn kernel keeping the knife from slipping.

Step 3: Enjoy!          

• Enjoy your fresh corn kernels as desired! Note: If you are interested in grilled corn kernels, it’s best you grill the entire ear of corn then allow to cool before slicing.

For other terrific tips and hundreds of recipes, including several that feature corn like Corn Casserole, Cornbread, Sweet Corn Soup, and Cheesy Grit Soufflés 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!