Evernote has changed my life....

That elephant above?  He's my hero....

I have been ripping pages out of cooking magazines for years.  My antiquated storage system involved sorting them into a variety of labeled folders...braised chicken, summer squash, or fancy canapes for example.  Theoretically, it meant I had what I needed at my fingertips.

Two problems though: 1) I haven't sorted in a couple of years meaning there are hundreds of recipes out there in limbo...and they are the more recent ones.  2) There is no way to place a recipe in multiple folders.  Having a recipe in the short ribs folder doesn't help when I specifically want a dish with Asian or Mexican flair.

Never fear, Evernote steps in to save the day.  With the web clipper tool, I can look at a magazine page and search for the recipe online.  Then, all I have to do is click a button on my tool bar and it goes into my Evernote folder. And I can apply multiple tags to it: ingredient, technique, or even possible occasion to use.

If the recipe isn't online, you can scan it in and tag the PDF.  I'm even thinking about creating notes on cookbook recipes.  The note could include tags and then Evernote serves as a master index to the hundred or more cookbooks on the shelf.

The possibilities are endless.  Try it for yourself.  In the meantime, I'm going back to work.  1200 recipes digitized so far...and counting.

Road Trip Essentials

Hitting the road for this Memorial Day Weekend?  Thanks to Real Simple, here's an edited list of things you should not forget...

FOR EMERGENCIES:

• Cell phone
• Car manual (Are you SURE you know where that jack is stashed?)
• First-aid kit
• Flash light
• Jumper cables
• Emergency reflective triangles
• Fire extinguisher

BECAUSE YOU NEVER KNOW WHEN YOU MIGHT NEED IT:

• Medications (including ones you don't take every day)
• Sunscreen
• Paper towels
• Toilet tissue
• Wet wipes

TO ENTERTAIN THE KIDDOS (AND YOURSELF):

• CD's
• Portable DVD player
• Charger for all your phones, players, IPods and tablets
• Portable games (Go old school...remember those little Bingo games with the red plastic sliders?)

TO HELP YOU GET THERE:

• Navigator (But as I have learned when you MOST needs it, you won't have signal, so also bring the....)
• Road atlas

FOR SNACKS (AND THESE ARE NO COOLER REQUIRED):

• Reusable water bottles with water or juice. (Freeze the water bottles half-full to keep them even colder on the journey.)
• Apples and oranges
• Crackers and popcorn in individual containers
• Nuts and dried fruit (How about come old-fashioned GORP?)
• Carrot and celery sticks with squeezable peanut butter

AND TO MAKE YOUR TRIP STRESS-FREE, DOUBLECHECK BEFORE YOU LEAVE THAT:

• The oven if off.
• All doors are locked.
• All windows are closed and locked.
• All kids (and pets) are in the car.

BON VOYAGE!!!!!

Countdown to Christmas: Stocking Up....

Yes, Christmas is about egg nog and wrapping and yummy food.  But there's also a practicality to the holiday season.  It takes preparation.  So here are two categories you better stock up on.

• You'll probably have unexpected guests dropping in. Be ready to entertain them in style by supplementing your pantry with extra supplies of mixed nuts, assorted cheeses, olives, crackers, and some bubblies. 
• For those same guests, have some homemade goodies ready.  Tins of cookies.  Jars of pickles or preserves. Homemade infused vinegars or vodkas.  You don't want them leaving empty-handed.
• Got kids?  (Even if they're not yours.) Have plenty of batteries (AA, AAA, D) and a small screwdriver ready so you can open and energize those noisy electronic gifts that they will unwrap.

What else do you stock up on so you're ready for Santa's onslaught?  Comment below...

Countdown to Thanksgiving

Well, here we are...it's November.  And you've probably already been thinking about the impending Turkey Day holiday that's already only three weeks away.  You probably have your time-honored traditions; we all do.  But I also think this is a great time of the year to take inspiration from others, tinker with traditional recipes, and come up with new ideas that will become traditions of their own.

For the last several years, I've posted recipes leading up to Thanksgiving to make things easier.  As well as follow-up tips for ways to use those leftovers.  You can find past posts by going up to that little search box on the upper left and typing in "Thanksgiving."

And stick with me this year...there's even more to come.

Tuesday Tip-Day

Here are some more time-saving, life-uncomplicating tips I have run across.  Some I've tried; others are on the list.

• This one is tried and true for me.  Buy your nuts in large quantities, whether on sale at the holidays or in bulk, and store them in the freezer.  You'll always have the pecans, pine nuts, or walnuts you need for a recipe.  Even better, since they are on hand, you'll be inspired to toast with spices as a cocktail snack, throw on top of a salad, or crust chicken or fish.
• I've discovered this doesn't always work...but light a candle nearby before you chop onions.  The flames help to neutralize the sulfuric fumes.
• Another prep and freeze idea: grate a large gingerroot and divide it into tablespoon measurements.  Place on a parchment-lined baking sheet and freeze.  When frozen, transfer to a Ziploc bag for storage.  Add the ginger to soups or thaw and use in stir-fries or cocktails.
• I use a lot of bell pepper...especially red ones.  How happy was I to realize that they are much easier to julienne from the tender inside rather than the peel-covered outside.
• I use a potato ricer for perfect mashed potatoes.  How about using it for guacamole too?  Place large chunks of avocado and press into the bowl.  Scrape the outside of the ricer and stir in your other ingredients.

Tips from Food Network Chefs....

I have gotten lots of use from an issue of Food Network magazine that included about 100 tips from their cooking stars.  I'll admit that I haven't tried any of these yet, but I am intrigued...

• For better-tasting asparagus, cure the stalks.  Peel them, roll in equal parts sugar and salt and let them sit for 10 minutes.  Rinse off and prepare as desired.
• Instead of brining your chicken, heavily salt it (inside and out) about an hour before you cook it.  Then pat it dry and roast.  The skin should be crispy and the meat juicy.
• Grinding your own beef for burgers, grind in some bacon.  It will provide extra flavor and a little fat to keep them juicy.
• Test to see if your oil is hot enough for frying by sticking a wooden skewer or spoon in the oil.  If bubbles form around the wood, you're set.

Tuesday Tips

Another in an ad hoc series of posts collecting tips you can use in the kitchen.  These come from Food Network Magazine:

• Cooking with kale, arugula or chard?  Prolong their lifespan after you get them home from the grocery by wrapping them loosely in a damp paper towel and placing in a Ziploc bag.  I know from experience it works...I had a bunch of kale last for a week before I got around to making that soup recipe I wanted to try.
• Zesting?  Do it right over the mixing bowl.  You'll get aromaqtic citrus oils spritzed in with the zest.
• It's always difficult to know if the oil is hot enough for frying.  Put the food into too-cool oil and you end up with a greasy mess.  Stick a wooden skewer or spoon in to the oil; if bubbles form around the wood, then you are good to go.
• The same technique you use to get a sear on scallops applies to fish also.  Rest the fish on paper towels skin-side down for a few minutes before cooking.  Then cook skin-side down first over medium heat.  Flip over for the final few minutes of cooking.  The result?  Wonderfully crispy skin that no one will want to leave on their plates.
• Looking to caramelize onions quickly?  Cook them in a dry non-stick sauté pan over medium-high heat.

Lemon Curd

I can make fresh pasta.  Have made my own Asian dumplings.  I keep jars of wine I'm turning into vinegar in the pantry.  Cured salmon to end up with gravlax. And it's standard procedure for me to add a bit of lemon juice to milk to make fresh ricotta. Homemade chicken stock? That's a no-brainer.

Still on the list for me to try making on my own: mayonnaise, mustard, sauerkraut, and Canadian bacon.


But I've always wondered which things are worth making vs. what I should buy.  I have no trouble using refrigerated pie crusts and, while I CAN make fresh pasta, I hardly ever do.  The stuff from the grocery is just fine.

So how excited was I to run across a book that helps guide me through the decision process? Make the Bread, Buy the Butter includes more than 120 recipes for homemade foods like cheeses, condiments, cured meats and bread products.  Even more valuable, author Jennifer Reese shares her experiences and analyses in whether they are worth it or not--both in terms of cost and hassle factor. 

I won't spoil the book by listing which way she sends you on a variety of recipes, but I will share that I have been convinced to make lemon curd from this day forward.  No reason to spend a lot of money at the grocery store; I made a batch with some Meyer lemons and it was sublime.  It's delicious in tiny phyllo cups as mini-tarts.  Or a spoonful mixed into plain yogurt for a flavor boost.

Lemon Curd
Makes one cup.
From Make the Bread, Buy the Butter.

1/2 cup fresh lemon juice (about 5 lemons)
Finely grated zest of one lemon
1/2 cup sugar
3 large eggs

In the top of a double boiler set over simmering water, whisk together all the ingredients.  Continue whisking until the curd is thick and shiny, about 10 minutes.

Pour the curd through a fine-mesh sieve into a bowl to strain out any bits of zest and egg.

The curd will keep about a week, tightly covered, in the refrigerator.

Flu-Fighting Foods

To keep that winter cold or the flu at bay, here are a few foods to include in your diet....

(The list isn't really surprising; all are things we know we should eat.)

• Carrots (or bell peppers, kale, broccoli, sweet potatoes and squash) are high in beta-carotene.  It protects your nose lining...which can trap the germs before they get to you.
• Green tea: No reasons given, but a study showed that people who drank two cups of green tea daily had 32% fewer colds than those who skipped the tea.
• Nonfat Greek yogurt: The high levels of protein helps increase the number of immune cells in your body.  The live cultures also kick up your immune levels.
• Salmon: Yeah, this cold-water fish has plenty of omega-3 fatty acids, but a serving also contains up to 1,000 IU of vitamin D.  Studies show that upping your D intake can stave off colds.
• Garlic: It not just for warding off vampires; a compound in the root fights against bacterial, viral and fungal infections.

Dependable Value Wines

I refuse to be a wine snob. I believe people should drink whatever they enjoy...whether expensive or not...from a respected French chateau or a more humble Texas producer.  (I reserve the right to turn my nose up at sweet pink white Zinfandels though...sorry.)

That said, it's always nice to have your opinions reinforced by a "best of" list.  Especially when the list is made up of quite a few bargains.  Back in October, The Dallas Morning News celebrated five years of its wine panel with a collection of its favorites.  Here are several that we agree on.  They are well worth checking out. (Plus check out this list of bubblies I posted a couple of weeks ago.)

• Crios de Susana Balbo Rosé of Malbec: This Argentinian gem is bold and a versatile pairing with many foods. Check out the winery's other options, including a red blend and a white blend, as well...they are all delicious.
• Borsao Granacha: Spain produces lots of delicious wine bargains, including this one.  It's spicy and also a versatile pairing.  How about an Italian cross-border pairing with pizza?
• Belle Glos Pinot Noir: The Melomi bottling is a good value at around $20, but I've been known to splurge on their more expensive products as well.

New Year's Sparklers: Bubblies to Buy

Recently, The Dallas Morning News' wine panel ran a list of the best wines they've tasted over the last five years.  I was thrilled to see them include several that I consider "house wines."

Early in my wine drinking career, I was mistaken to believe (as many are wont to do) that the only good sparkling wines were Champagnes.  So I dutifully bought Moet and Veuve Cliqout for celebratory occasions.  And I loved them.  But I quickly learned two things.  First...bubbly isn't just for special occasions.  And that there were lots of sparkling wines from around the world that are delicious.  And, since I decided that bubbly was a perfect drink for almost everyday imbibing, that, luckily, a lot of them are quite affordable.

And that brings us back to the list.  Two of my favorites were there.

• Segura Viudas Reserve Heredad Cava: This one runs about $18.  It's crisp and packed with effervescence.  No skimping on the bubbles here.  It's a great gift also...the pewter-trimmed bottle looks like you spent a lot more than you really did. (There's also another version by this winery that costs about $10.  It's perfect for parties where you'll be pouring quite a bit.)
• Lucien Albresht Cremant d'Alsace:  This one is French, but not a true Champagne.  For me, its name belies its best quality.  It's creamy.  Perfect to sip alone, but also great paired with just about anything you throw at it. It also costs right at $20.

Here are a couple more I love:

• Gruet Brut: Also a bargain at around $15, I might make too much of the fact that it's made in New Mexico, but I think this one is wonderful with spicy foods.
• Schramsberg: On our Napa pilgrimage, the other half and I fell in love with this winery and all their offerings.  As a part of their wine club, we get some of their great $100 bottles and cellar them for very special occasions.  But it's well worth the splurge to find one of their $40 bottlings to raise a toast to 2012.

Gift Ideas: Great Cookbooks

OK...so I am a little late in posting this, but I'm betting with the magic of Amazon.com and overnight shipping, you could still manage to have some of these in stockings and under the tree.  Some I have and some I don't...but have added to my wish list.

Ad Hoc at Home by Thomas Keller
You won't be making French Laundry recipes out of this one...thank goodness. But there's lots of tips and delicious recipes, included poached salmon, creamed summer corn and buttermilk biscuits.

Think Like a Chef by Tom Colicchio
I want this one for sure.  I am a big fan of Colicchio--both from Top Chef--and his restaurants.  His philosophy of cooking seasonal local ingredients with exacting technique is here on the page for the rest of us to learn.

Bill Neal's Southern Cooking
I'm a fan of the Lee Brothers and have several of their cookbooks. But I want this one also....especially since it includes recipes for Hoppin' John and Natchitoches Meat Pies.

How to Cook Everything by Mark Bittman
I hate to say it, but I find Bittman's tv show painful.  But I have loved his New York Times columns and love this cookbook also.  Lots to experiment with here....not just American classics like mac and cheese and pot roast, but also forays into Italian, Asian and French cooking.

Martha Stewart's Cooking School
I have reviewed this one before, but it bears repeating.  This tome is a must in every kitchen...not only is it perfect for the new cook, but also an encyclopedia for those of us who think we know what we're doing, but need a refresher every now and then.

Cocktail (Book) of the Week: See Mix Drink

By now, you're probably making your list and checking it twice.  Here's a great gift for the budding bartender out there. 

Brian Murphy has created a primer for mixology.  Color-coded ingredients, line drawings of the proper glassware, and a pie chart illustrating the drink's ingredients by volume mean you can make any one of 100 popular cocktails with the greatest of ease.

Make sure and buy one for yourself as well of course....

Tip for Making Candy

Lots of folks make candy at this time of the year.  I'm no different and in a couple of days, I'll be posting a great recipe for microwave peanut brittle.

In the meantime, here's a list of reminders to help you make sweet treats successfully.

• Rain, rain, go away.  Don't try and make candy on an overly humid day.  Wait until it's dry outside and your kitchen is right at 70 degrees.
• Read through the recipe several times before you start.  Candy can go downhill quickly, and you don't want to be reading instructions while your brittle is hardening (ruining) in the bowl.
• NO SUBSTITUTIONS.  This is not the time to try and save calories or fat grams.  Use exactly what the recipe calls for, including sugar, butter and heavy cream.
• This stuff can be dangerous.  I have never had a burn worse than the time I dropped hot sugar syrup on my thumb.  Be very careful...and this is probably not a time to have little kids help you in the kitchen.

What candymaking tips would you add?

Stocking Stuffers for Foodies

Hopefully you're making your lists and checking them twice...not just your groceries and liquor orders for your parties, but also a gift or two.  With my family, the stockings are just as important as the wrapoped gifts, so while I'll have a list of cookbooks, gadgets and other things that you'll want to get for the foodies in your life, today it's all about the little stuff.  Things that I can't do without in my kitchen that will make perfect stocking stuffers.

• Garlic pepper: This is my secret ingredient.  When a recipe says season to taste with freshly ground pepper, none times out of ten it's the garlic pepper I reach for.  It's available at most grocery stores, but I've also found it in bulk online from several sources.
• Microplane grater: Nutmeg, Parmesan, ginger, garlic.  These are all things that I grate on this fabulous device.  Get the extra long one...it's easier to handle.
• Ranch dressing mix...in a canister: Ranch dressing is ubiquitous here in the South.  Yes, it goes on our salads, but we also dip raw veggies in it, drizzle it on fried foods, and bathe in it.  (Wait...I think my other half was joking when he offered that suggestion.)  But the little packets are a pain; they're expensive and make more than you need on most occasions. I have tried alternative recipes, but, frankly, nothing compares to the chemical-laden, original.  So I was thrilled to find it in jars at Walmart.  I keep it on hand and can make as much, or as little, dressing as I need.
• Dawn Power Dissolve: This one is also probably not the most environmental stuff on the planet, but it's a lifesaver when it comes to crusted-on foods on your casserole dishes and baking sheets.  It's a nother one I can usually only find at Walmart.
• Wooden spoons: This one seems obvious, but a jar full of wooden spoons of various sizes right next to your stove makes it easy to reach for whatever you need.

I'd love to add to this list.  What are YOU asking Santa for? Make your suggestions in the comment section below...

Pomegranates

Pomegranates (and pomegranate juice) are everywhere these days.  You can find them at most grocery stores, and I love that.  They are, in my mind, a perfect ingredient for Christmas-time--red jewels that add a touch of class to lots of dishes and cocktails. And ruby red juice to boot.



Thanks to Food Network Magazine, here are some interesting ways for you to put them to use:

• Mix up pomegranate cosmos...just replace the cranberry with pomegranate juice.
• While you're at it, replace your morning OJ with pomegranate juice.
• Pretty red and green Christmas crostini:  Spread toasted baguette slices with goat cheese and sprinkle pomegranate seeds and chopped pistachios on top.
• How about pom soda? Muddle a few seeds, add ice, pomegranate juice and top with club soda.
• Kick up your vinaigrette.  Whisk 1 tablespoon pomegranate juice, 1 tablespoon cider vinegar, and 1/4 cup olive oil together.  Season with salt and pepper.
• Top your salmon with 1/2 cup slivered toasted almonds and 1/2 cup pomegranate seeds.
• Simmer equal parts apple cider and pomegranate juice to warm the cockles of your heart.
• If you want another cocktail, pour 2 ounces each of bourbon and pomegranate juice over ice.  Add club soda and garnish with an orange slice.
• And of course, a classic.  Simply pour a glass of your favorite bubbly and toss in a couple of pomegranate seeds.  The little rubies will dance in the bubbles.  Quite the festive sipper!

And a few tips:

• You can store whole pomegranates in plastic bags for up to three months in the refrigerator.
• No-mess seeding: Quarter and submerge in water.  As you loosed the seeds, they will sink and the pithy parts will float to the top.
• Check out Martha Stewart's method also.  Quarter the pomegranate, hold over a bowl and whack the skin with a wooden spoon.  The seeds will fall into the bowl.
• You can always take the easy way out and buy pre-seeded pomegranates.  They make a yummy quick snack.
• Make your pomegranate juice last even longer and make pomegranate molasses.  (I'm going to test it out and post a recipe sometime soon.)

Cooking Tips from the Folks at The Food Network

Started posting tips that were gathered together in the May edition of Food Network Magazine back in October, but there's plenty more to go. Here's another batch...

• Blot meat dry before you get ready to sear it.  If the meat releases too much moisture when it hits the hot pan, it will steam rather than sear.
• Need to cut pancetta or bacon into lardons or other smaller pieces?  Put it in the freezer for fifteen minutes and it's much easier to cut.
• To turn your oven into an industrial oven and get great crispy caramelization on roasted vegetables, turn it up as hot as it goes and put a sheet pan inside for 10-15 minutes.  Toss the veggies with olive oil , salt and pepper and put on the hot pan.  Turn the heat down to 400° and then watch carefully.  That initial blast of heat will caramelize the sugars in the vegetables quickly.
• Make sure you have a cast iron pan in your collection.  It's a great even cooking surface and is a cinch to clean.
• Keep fresh basil longer by putting its stems in water at room temperature.  It's a nice fresh addition to the look of your kitchen also...

Tips of the Trade

More cooking tips from Food Network personalities as compiled in a recent issue of Food Network Magazine.

• Treat recipes as a guideline, not the Bible.  Replace ingredients you don't care for with similar ingredients you like.  If you like thyme and not tarragon (that's me!), use thyme.
• If you're using raw onions in a salad or salsa, rinse the diced onions under cold running water, then blot dry.  You'll get rid of the sulfurous gas that can mess up the recipe.
• If you slice garlic instead of mincing it, it's less likely to burn when you saute it.
• Keep a bottle of REALLY good olive oil on hand.  It's a great "finisher" on pizza, mozzarella, pasta, fish, meat and vegetables.
• Save a leftover Parmesan rind and use it as an additional layer of flavor when cooking soup.  Throw it in and then fish it out before serving.

Why Kale?

So you're in the grocery store looking for something seasonal.  Yeah, there's winter squash.  Sweet potatoes.  And apples are yummy.  But what about greens?  How about that dark green leafy stuff that looks like overgrown parsley?  It's kale and here's why it's good for you and what to do with it...

• It's quite nutrient-dense.  High in all the goodies--anti-oxidants like beta-carotene and vitamin C, as well as fiber and calcium.
• Buy the darkest colored bunches you can find and store in a plastic bag in the coldest section of your fridge for 3-4 days.
• Before cooking, you're going to want to trim out the center tough ribs. 
• Then, use it in an Italian soup like minestrone.  Pair it with potatoes, white beans, cheesy pasta, or sausage.
• And you can always keep it simple and saute it with some garlic, a splash of white wine (or white wine vinegar) and a pinch of crushed red pepper.
• Still not convinced?  Come back tomorrow for a delicious recipe that got the seal of approval in my kitchen. 

Tips of the Trade...

Here are a few (unrelated I'll admit) kitchen tips I've run across lately...

• If you're like me and the other half, you love BLT's.  (For us, more often than not, it's just BT's.)  But this is NOT the time to buy a tomato at the grocery store.  With our Texas farmers done for this year, I refuse to buy the inspid poseurs that present themselves from the hothouse.  But here's a hint that allows you to approach the same flavor.  Mix some chopped cherry tomatoes in some mayonnaise; spread that on some bread and add the lettuce and bacon.  Not the same, but maybe enough to keep you happy until next summer.
• I'm betting egg casseroles are in your holiday brunch plans.  But who has room for those big casseroles to sit in the fridge overnight at this time of year?  They're already brimming over with food, party fixings and leftovers.  Instead, pour the ingredients into a pitcher.  Takes up less room and you can easily pour into your baking dish the next morning.
• Are shrimp a go-to cocktail buffet option for you?  Me too.  But how do you keep them cold?  not ice, you end up with the little suckers swimming in the Arctic.  How about frozen lemon slices?  Cold and flavorful all at once.

Always on the look out for new tips.  Have any to share?  Post them in the comment below.