Tag: tip

  • A Sprinkle of Urfa Pepper…

    CHE_0270 - Version 32013-01-01-ufra-pepper-shell-scallop-© 2011 Penny Cherubino

    Urfa Biber or Urfa pepper is one of those spices I kept seeing in Turkish recipes. Then I noticed it on Formaggio Kitchen's website. That made sense because owner Ihsan Gurdhal is from Istanbul and an expert in Turkish cuisine. In her book, Spice: Flavors of the Eastern Mediterranean, Chef Ana Sortum of Oleana says he's the one who introduced her to it.  

    CHE_0277 - Version 22013-01-01-ufra-pepper-bag-arax-market-© 2011 Penny Cherubino

    When I saw a  bag of it at Arax Market in Watertown, I knew I had to give it a try. I gave part of my supply to a cooking friend so we could both play with it and compare notes. "They are simultaneously bitter like coffee or chocolate and sweet like molasses, and they lend a wonderful, deep, smoky aroma to sauces," Chef Sortum writes.

    DSC_1811 - Version 22013-01-24-BMW-White-550-eyecandy-© 2011 Penny Cherubino

    It looks a bit like rich, oily coffee grounds with a rusty red tint. It is an afterburner chili giving you a mild introduction with a kick on the finish. It is wonderful with eggplant. A spinkle will add a lift to a tray of roasted root vegetables. And, I added a dash to some leftover pork for a second night supper. 

    In Spice: Flavors of the Eastern Mediterranean, Chef Sortum features Urfa as one of her favorite chili peppers, along with Aleppo pepper and paprika. 

    DSC_1805 - Version 22013-01-24-BMW-White-550-eyecandy-© 2011 Penny Cherubino

    Urfa Tip:

    Notice that my work board is protected with a piece of parchment and my Urfa is in a glass jar. This is a spice, like tumeric, that could be used as a dye. It will stain your counter, clothing, or hands. It even left stains on a small aluminum scoop I was using with it. And the natural scallop shell in the first photo now has an orangy interior. Use it with this caution in mind.

    If you try Urfa pepper, be sure to let us know how you like it and what recipes you explored.

    What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!

     

    Details:

    Words: Penny & Ed Cherubino
    Photos: ©2013 Penny & Ed Cherubino 

    Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

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  • Cook’s Treasure: Sautéed Onions and Garlic

    Thanks to David Leite, author of The New Portuguese Table, I don't take half an hour to sauté onions and garlic each time I start a dish that calls for that as part of its base.

    CHE_0456 - Version 22013-01-07-onions-garlic-carmalized-© 2011 Penny Cherubino

    He even includes a recipe for them in his book. And thanks to this brilliant tip, I follow his guidance and have cook's gold waiting for me in the refrigerator later in the week.

    CHE_0460 - Version 22013-01-07-onions-garlic-carmalized-© 2011 Penny Cherubino (1)

    Mine go into a mason jar ready to whip up into a hash, pasta sauce, shepherd's pie, sausage and peppers, steak with mushrooms and onions, and so on.

    CHE_0466 - Version 22013-01-07-onions-garlic-carmalized-© 2011 Penny Cherubino (1)

    I smile just knowing they are sitting there waiting for me to create something delicious.

    By the way, the rest of The New Portuguese Table is equally wonderful and certainly a book I recommend adding to your collection. 

    Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!

     

    Details:

    Words: Penny Cherubino
    Photography: © 2013  Ed Cherubino  

    Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

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  • Cook’s Treasure: Sautéed Onions and Garlic

    Thanks to David Leite, author of The New Portuguese Table, I don't take half an hour to sauté onions and garlic each time I start a dish that calls for that as part of its base.

    CHE_0456 - Version 22013-01-07-onions-garlic-carmalized-© 2011 Penny Cherubino

    He even includes a recipe for them in his book. And thanks to this brilliant tip, I follow his guidance and have cook's gold waiting for me in the refrigerator later in the week.

    CHE_0460 - Version 22013-01-07-onions-garlic-carmalized-© 2011 Penny Cherubino (1)

    Mine go into a mason jar ready to whip up into a hash, pasta sauce, shepherd's pie, sausage and peppers, steak with mushrooms and onions, and so on.

    CHE_0466 - Version 22013-01-07-onions-garlic-carmalized-© 2011 Penny Cherubino (1)

    I smile just knowing they are sitting there waiting for me to create something delicious.

    By the way, the rest of The New Portuguese Table is equally wonderful and certainly a book I recommend adding to your collection. 

    Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!

     

    Details:

    Words: Penny Cherubino
    Photography: © 2013  Ed Cherubino  

    Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

    Enhanced by Zemanta
  • Cook’s Treasure: Sautéed Onions and Garlic

    Thanks to David Leite, author of The New Portuguese Table, I don't take half an hour to sauté onions and garlic each time I start a dish that calls for that as part of its base.

    CHE_0456 - Version 22013-01-07-onions-garlic-carmalized-© 2011 Penny Cherubino

    He even includes a recipe for them in his book. And thanks to this brilliant tip, I follow his guidance and have cook's gold waiting for me in the refrigerator later in the week.

    CHE_0460 - Version 22013-01-07-onions-garlic-carmalized-© 2011 Penny Cherubino (1)

    Mine go into a mason jar ready to whip up into a hash, pasta sauce, shepherd's pie, sausage and peppers, steak with mushrooms and onions, and so on.

    CHE_0466 - Version 22013-01-07-onions-garlic-carmalized-© 2011 Penny Cherubino (1)

    I smile just knowing they are sitting there waiting for me to create something delicious.

    By the way, the rest of The New Portuguese Table is equally wonderful and certainly a book I recommend adding to your collection. 

    Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!

     

    Details:

    Words: Penny Cherubino
    Photography: © 2013  Ed Cherubino  

    Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

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  • Finally Found a Great Honey Dispenser!

    Each morning, I line up my breakfast components – oatmeal, chopped nuts, raisins, and honey. I buy my honey from Keown Orchards in pound jars. Spooning honey from these can be messy and leaves the jar in need of regular cleaning to remove the residue. 

    IMG_6106 - Version 22012-12-01-honey-oatmeal-honey dispenser-© 2011 Penny Cherubino

    Over the years, I’ve tried about every honey and syrup dispenser on the market. They all seem to have their drawbacks. I was about to use one of the sqeeze bottles I keep for various other kitchen uses and did one last search for “squeeze bottle” instead of honey dispenser. 

    I found the Japanese Squeeze Bottle you see in the photo. Its attached cap attracted me to it over the alternatives. It comes with different colored caps and has passed my daily use test with flying colors. Plus, it gives me much better control of the amount of honey I’m using.

         

    My tip for filling it is to use the body of a cake decorating syringe. The end that would take a tip goes into the squeeze jar and the honey is poured into the wide end that would have the plunger. I let it sit for a little while after filling and most of the honey drips down into the dispenser. 

    Of course, it’s not perfect, an occasional wipe is needed. I seal the top and run warm water over most of the bottle and then wipe it dry and give the tip a wipe with a clean hot dishcloth. But, it doesn’t turn into a big mess the way other honeypots did. 

    Don’t you love a simple and inexpensive solution to a daily annoyance? This would make a great gift for a honey lover!

    Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!

     Details:

    Words: Penny Cherubino
    Photography: © 2012 Penny Cherubino  

    Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers’ comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

    Enhanced by Zemanta
  • Finally Found a Great Honey Dispenser!

    Each morning, I line up my breakfast components – oatmeal, chopped nuts, raisins, and honey. I buy my honey from Keown Orchards in pound jars. Spooning honey from these can be messy and leaves the jar in need of regular cleaning to remove the residue. 

    IMG_6106 - Version 22012-12-01-honey-oatmeal-honey dispenser-© 2011 Penny Cherubino

    Over the years, I’ve tried about every honey and syrup dispenser on the market. They all seem to have their drawbacks. I was about to use one of the sqeeze bottles I keep for various other kitchen uses and did one last search for “squeeze bottle” instead of honey dispenser. 

    I found the Japanese Squeeze Bottle you see in the photo. Its attached cap attracted me to it over the alternatives. It comes with different colored caps and has passed my daily use test with flying colors. Plus, it gives me much better control of the amount of honey I’m using.

         

    My tip for filling it is to use the body of a cake decorating syringe. The end that would take a tip goes into the squeeze jar and the honey is poured into the wide end that would have the plunger. I let it sit for a little while after filling and most of the honey drips down into the dispenser. 

    Of course, it’s not perfect, an occasional wipe is needed. I seal the top and run warm water over most of the bottle and then wipe it dry and give the tip a wipe with a clean hot dishcloth. But, it doesn’t turn into a big mess the way other honeypots did. 

    Don’t you love a simple and inexpensive solution to a daily annoyance? This would make a great gift for a honey lover!

    Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!

     Details:

    Words: Penny Cherubino
    Photography: © 2012 Penny Cherubino  

    Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers’ comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

    Enhanced by Zemanta
  • Finally Found a Great Honey Dispenser!

    Each morning, I line up my breakfast components – oatmeal, chopped nuts, raisins, and honey. I buy my honey from Keown Orchards in pound jars. Spooning honey from these can be messy and leaves the jar in need of regular cleaning to remove the residue. 

    IMG_6106 - Version 22012-12-01-honey-oatmeal-honey dispenser-© 2011 Penny Cherubino

    Over the years, I’ve tried about every honey and syrup dispenser on the market. They all seem to have their drawbacks. I was about to use one of the sqeeze bottles I keep for various other kitchen uses and did one last search for “squeeze bottle” instead of honey dispenser. 

    I found the Japanese Squeeze Bottle you see in the photo. Its attached cap attracted me to it over the alternatives. It comes with different colored caps and has passed my daily use test with flying colors. Plus, it gives me much better control of the amount of honey I’m using.

         

    My tip for filling it is to use the body of a cake decorating syringe. The end that would take a tip goes into the squeeze jar and the honey is poured into the wide end that would have the plunger. I let it sit for a little while after filling and most of the honey drips down into the dispenser. 

    Of course, it’s not perfect, an occasional wipe is needed. I seal the top and run warm water over most of the bottle and then wipe it dry and give the tip a wipe with a clean hot dishcloth. But, it doesn’t turn into a big mess the way other honeypots did. 

    Don’t you love a simple and inexpensive solution to a daily annoyance? This would make a great gift for a honey lover!

    Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!

     Details:

    Words: Penny Cherubino
    Photography: © 2012 Penny Cherubino  

    Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers’ comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

    Enhanced by Zemanta
  • Windy Day Chip Tip!

    So, you'd like to enjoy some light, crisp, potato chips on your roof deck or patio, but the wind is blowing them right out of the bowl. That was happening to me on the patio of the apartment we were renting in Provincetown. And, being a rental, it didn't have a large selection of containers to contain my snack.

    DSC_8727 - Version 22012-09-26-chip-tip-windy-day-© 2011 Penny Cherubino

    Ed came to my rescue by serving my chips in a tall glass. "Portion control" since I didn't want to have the whole bag out there tempting me.

    DSC_8733 - Version 22012-09-26-chip-tip-windy-day-© 2011 Penny Cherubino

    And, "wind control" since even the 20 knot winds that day didn't whip my chips out of the glass.

    What's on your food lover's shopping list? Shop Amazon for all your kitchen & dining needs and support this site!

    Details:

    Words: Penny  Cherubino
    Photos: Ed Cherubino

    Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.


    Enhanced by Zemanta
  • Windy Day Chip Tip!

    So, you'd like to enjoy some light, crisp, potato chips on your roof deck or patio, but the wind is blowing them right out of the bowl. That was happening to me on the patio of the apartment we were renting in Provincetown. And, being a rental, it didn't have a large selection of containers to contain my snack.

    DSC_8727 - Version 22012-09-26-chip-tip-windy-day-© 2011 Penny Cherubino

    Ed came to my rescue by serving my chips in a tall glass. "Portion control" since I didn't want to have the whole bag out there tempting me.

    DSC_8733 - Version 22012-09-26-chip-tip-windy-day-© 2011 Penny Cherubino

    And, "wind control" since even the 20 knot winds that day didn't whip my chips out of the glass.

    What's on your food lover's shopping list? Shop Amazon for all your kitchen & dining needs and support this site!

    Details:

    Words: Penny  Cherubino
    Photos: Ed Cherubino

    Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.


    Enhanced by Zemanta
  • Windy Day Chip Tip!

    So, you'd like to enjoy some light, crisp, potato chips on your roof deck or patio, but the wind is blowing them right out of the bowl. That was happening to me on the patio of the apartment we were renting in Provincetown. And, being a rental, it didn't have a large selection of containers to contain my snack.

    DSC_8727 - Version 22012-09-26-chip-tip-windy-day-© 2011 Penny Cherubino

    Ed came to my rescue by serving my chips in a tall glass. "Portion control" since I didn't want to have the whole bag out there tempting me.

    DSC_8733 - Version 22012-09-26-chip-tip-windy-day-© 2011 Penny Cherubino

    And, "wind control" since even the 20 knot winds that day didn't whip my chips out of the glass.

    What's on your food lover's shopping list? Shop Amazon for all your kitchen & dining needs and support this site!

    Details:

    Words: Penny  Cherubino
    Photos: Ed Cherubino

    Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.


    Enhanced by Zemanta