Using a Rub with Love
Using a rub is a quick and easy way to add flavor to meats you are grilling or roasting. An endless variety of rubs can be bought or made.

• Rub directly on the meat after sprinkling on all sides. This will help the rub to stay on your beef, pork or poultry.
• Some ingredients that are great in a homemade rub are black pepper, cumin, crushed red pepper, celery seed, garlic powder, kosher salt and brown sugar.
• You can use a little liquid to create a paste out of your dry rub: try vinegar, cider vinegar, wine, fruit juice or olive oil.

Here is a great All-Purpose Rub we have used in our classes and is my personal favorite:

2 T brown sugar
2 T chili powder
1 T garlic powder
1 T kosher salt
1 T cumin

This is great on just about anything I can get my hands on. Try pork, chicken, potatoes. Mix with butter for your grilled corn; use at topping on homemade fries or potato chips. The possibilities for rubs in endless! If you have a favorite rub recipe, send it to us and we'll post it.

Today's Tools

4-Cup Silicone Measuring Cup

This silicone measuring cup is firm, but flexible, helping to form a spout anywhere around the rim. The outside of the cup is textured for a secure grip, while the inside is smooth for easy pouring. Generous headspace prevents spills. It is a 4-cup capacity graduated in 1/4 and 1/3 cup increments. Microwave & Dishwasher safe. Heat Resistant up to 490 degrees.
$14.95

Simple Sushi Tips

Making sushi at home only gets easier with a lot of practice. Here are a few tips we have collected over the years on making sushi.

1. Remember to buy sushi grade tuna or other seafood if you intend to eat anything raw. This will help you to avoid illness or bacterial contamination. I also want to point out that if you are using raw seafood never let the raw food touch anything other than the utensils and food you inted to eat it with.
 
2. When working with sushi rice, remember to keep your hands moist or else the rice will be too sticky to work with. I suggest keeping a bowl of water nearby to use as you go.
 
3. Do not overwork your rice, either when seasoning or creating the rice bed for your nigiri, sushi or maki. Your sushi rice needs air in order to make good sushi.
 
4. Always use a sharp knife each time you make sushi. Do not be afraid. Hone it before each use. A dull blade will crush your sushi you have worked so hard to roll.
 
Please let us know if you have any tips you would like to add. We'd love to hear from you.

Today's Tools

Zyliss Bottle Stopper

This little tool is simple yet irreplaceable. This attractively designed and practical bottle stopper produces a completely airtight and leak-proof seal. It keeps beverages fresher longer. The air-tight seal makes it great for storing wine, beverages, oil or vinegar bottles. This design also fits most bottle types.
$3.95 each.

Perfectly Cooked Fresh Pasta

Kathleen Kennedy did a fabulous class on Homemade Pasta last week. She had a few tips on cooking your fresh pasta correctly:

1. Use plenty of water in a large pot - 1 gallon of water per pound of Fresh Pasta.
2. Add salt if desired – salting the water increases the temperature of boiling water and results in a better quality product. Use 1-1/2 tablespoons of sea salt per gallon of water.
3. Add vegetable oil – 1 tablespoon per gallon of water. Oil helps to prevent the Fresh Pasta from sticking together.
4. Cover the pot and bring to a boil over high heat. Covering the pot helps to increase the temperature and reduce the time it takes to boil the water.
5. Add Fresh Pasta and stir gently to ensure separation. Stir to prevents sticking. A wooden spoon is preferable.
6. Keep pot uncovered once you have added the past and keep the cooking water boiling.
7. Return water to a boil, then start timing.

Angel Hair 1-1/2 minutes
Spaghetti 7 minutes
Tallarini 2 minutes
Linguini 3 minutes
Fettuccini 7 minutes
Pappardelle 5 minutes
Macaroni 5 minutes
Bucatini 5 minutes
Bucatoni 5 minutes
Fusilli 7 minutes
Piccolo Fusilli 7 minutes
Rigatoni 5 minutes
Penne 5 minutes
Tagliatelle 6 minutes
Rotini 5 minutes
Ziti 5minutes

1. Stir occasionally.
2. Taste the pasta to check for doneness. Fresh Pasta is ready to eat when the texture is to your liking. Firm Fresh Pasta (al dente) is best.
3. Place a large strainer in the sink.
4. Pour Fresh Pasta into the strainer to drain.
5. Don’t rinse cooked pasta. If you do, the sauce won’t cling to it.
6. Rinse Fresh Pasta only if it will be used for a salad or will be set aside or stored for later use.

What are your secret hints to cooking fresh pasta? Let us know....

Asparagus in the Spring

One of my favorite vegetables is now in season and it's time to enjoy! Asparagus is one the most versatile vegetables you'll come across. They can be boiled, steamed, stir-fried, grilled or roasted..... take your pick.

My favorite way to prepare it is grilled. If you use the jumbo size (think lots of flavor), I suggest you steam or microwave them a bit, brush them with olive oil, sprinkle with kosher salt and grill over medium heat till done to your liking.

When you bring them home from the market, cut off about 1" from the stem, wrap in wet paper towels and store in the crisper. Or, after trimming the stems store your asparagus upright  in a vase or jar partially filled with water. This will extend the life of your asparagus at least 3 - 5 days.

Roasted Asparagus
1 lb. asparagus, trimmed
1 T. olive oil
1/8 t. salt
1/8 t. pepper
Lemon wedges

Preheat oven to 425 degree. Place asparagus on a jelly roll pan. Drizzle with oil and sprinkle with salt and pepper. Toss to coat evenly. Spread in a single layer. Bake 10 – 12 minutes, or until tender-crisp. Serve hot or at room temperature, with lemon wedges for squeezing over asparagus.

Do you have a favorite recipe for asparagus you would like to share? Email us at acooksplace@comcast.net.

Today's Tools

Mandarano Balsamic Reduction

I love this balsamic reduction! If you have ever taken the time to reduce your own balsamic vinegar, you know it is time-consuming and expensive. We have found the perfect reduction so that you don't have to take the time, and can focus on creating the perfect dishes. It is ready to use with no additional cooking.

I mainly use it on roasted vegetables. It adds just the right amount of sweetness to your dishes. But, the best thing about this reduction is how versatile it is. Use it as a finishing sauce on beef, chicken and even fish. It is also great on pasta or fruits.

Here is a fantastic recipe to try out:
Glazed Ribeye Steak
Two (3/4-inch-thick) boneless rib-eye steaks (3/4 lb each).
1 tablespoon coarse ground pepper
1 T. butter
1/2 T. oil
2 T. Balsamic Glaze

Pat steaks dry and coat both sides with peppercorns, pressing to adhere. Season with salt.

Heat 1/2 tablespoon oil with 1/2 tablespoon butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook steaks about 4 minutes on each side for medium-rare.

Transfer steaks to a platter. Add 2 tablespoons of Balsamic Glaze to pan, scraping up brown bits. Remove from heat and whisk in 1/2 tablespoon butter until melted. Drizzle sauce over steaks.

Today's Tools

Baker's Mate Organizing Rack
This rack is excellent for baking, arts & crafts projects or basic organization in your kitchen. The Baker's Mate has four tiers that can increase the amount of countertop or work space. It also folds flat for easy storage.

• Can hold up to four pizza stones or cookie sheets
• Easy to open and close
• Sturdy design and can hold up to10 pounds on each shelf
• Folds flat for easy storage ( 13.5" tall and 1" wide when folded)

Spring Cleaning in the Kitchen

Spring is here and it's time for me to clean out my kitchen. In a year's time, it is easy to get a little cluttered in my kitchen space. To make things a little easier, I have put together a little list of things to think about before you get started.

1. Start with a quick clean up in your kitchen. This will help clear out the clutter and get you ready for a little Spring Cleaning.

2. Look up and down...look all around. Check your walls and ceiling to see if you need to start here with a clean down. Don't forget to check your air vents, doorknobs & doors and switch plates. You'll be surprised to find your kitchen walls might need to be cleaned more often than others in your house. You just may have missed the hand mixer slinging part of a recipe on the wall or in a far, remote corner of your kitchen.

3. Clean your oven. Remember to leave your windows open to avoid oven cleaner fumes in invading your kitchen and home. This is a good time to clean all your knobs, burners, covers and spill catchers.


4. Clean your refrigerator inside and out. Since no one likes moldy food in their refrigerator, you probably do this quite a bit throughout the year. However, this is the time to do it thoroughly. You never know what you'll find lurking in the back recesses of your fridge.Start with throwing out expired food and any items you bought that you thought that you would use and didn't. If you have items that haven't expired but you have lost your zip to try, box them up and drop them off at your local food bank.  Take everything out and wash and wipe down the entire refrigerator before replacing your shelves and food.

5. Wipe down all your small appliances.

6. Clean out your cabinets. This is my favorite one. Throw out lids and bowls that don't have a mate. Take out items that aren't being used regularly, especially if space is a premium.

7. Run your diswasher empty. Try filling a coffee cup with vinegar and leave it in the top dish rack to clean it thoroughly.

8. Wash down countertops and clean out drawers. Wash and disenfect your sink. This a good time to clean the disposal as well. Try putting a lemon or orange peel down the disposal to freshen the drain.

9. Lastly, sweep & mop the floors.

I hope this helps get you ready for Spring cleaning your kitchen! Let me know if you have any fabulous ideas on spring cleaning in your kitchen.

Growing Your Indoor Herbs

Lighting
If you have a window that receives at least 6-8 hours of sunshine a day, this would be an ideal spot to place some pots of herbs. A window facing east would work perfectly. A window facing southwest would work as well. Be careful of afternoon sunshine during the summer months because it may be too strong. A northern exposure window will not produce enough direct sunlight for herbs.

If you don't have a good window for herb growing, set up a grow light area and place your herb pots under the grow light. The light should be on for at least six hours each day. Position the grow light 6 to 9 inches above small herbs and 12 to 16 inches above large herbs.


Watering
Water each herb carefully and individually, according its individual needs. Insert your finger about one inch into the soil at the edge of the pot. If the soil is dry, water the herb. If the soil is moist, wait one day and test the moisture with your finger again. Always test the soil before watering to make sure you don't over water indoor herbs. If you have an empty ketchup squeeze bottle, this works great for watering herbs individually.


Feeding
Plant your herbs in a good quality potting soil. Feed indoor herbs with an all-purpose water soluble fertilizer every two weeks during the summer and once per month during the winter. Mix the fertilizer into water at half the recommended strength.

For more information, you can always speak to a Master Gardner at the MSU Horticultural Center at 662.620.8280. They have Master Gardner's on call March through September. You can contact them Monday - Thursday from 10 am - 12 pm and from 1 - 3 pm.

Have fun gardening indoors!

Today's Tools

This is one our absolute favorites here in the shop. This stainless steel spray pump is an easy way to cook more healthy, with more flavor and less fat. Just fill the dripless mister with your favorite olive oil and spray directly onto your grilled meats, fish and vegetables. You can even spray it on the edges and bottom of your pan just like other commerical sprays.The fine mist lets you spray the right amount so there's no excess oil on your food or in your pan.

Spring is Coming...

Are you wishing it was spring? I do. When I get spring fever I know it's time to start thinking about planting my herbs for this year. Over the next few weeks we will talk about storing, picking, and using herbs.

Herbs add flavor and diversity to your cooking, but you need to select and store them right. Examine fresh herbs as carefully as you would any produce, and select those that are free from spots, insect damage, or that look limp or dry. Fresh herbs bruise easily, so handle them gently, and use them as soon as possible to get the most flavor and aroma into your food.

Some herbs will keep for several days stored in the refrigerator vegetable bin if they are washed, patted dry, wrapped in a damp paper tower, and then enclosed in a plastic bag with a few holes punched in it. I like to keep herb bunches in a vase of water directly in the refrigerator.