Coming soon: our new website

For the last couple of weeks we have been working diligently to put together a new website that will include the best aspects of all our online work: the blog, our current site, our class schedules and our social media outlets. We are super excited about being able to offer you, our customers and friends, all this great content in one location.

Because of that, our blog posts here have slowed to just our Recipe Wednesday posts. As we move everything over to the new site (which will be at our current location http://www.acooksplace.com/) we will add back our Cooking Tips posts and some other post of interest to our foodie readers.

So keep checking our blog here and watch our Facebook page for the announcement of the launch of our new website. And if you have any cooking or food questions, please comment here or on our Facebook page or send us an email. We might just use it as one of our first Cooking Tips on the new site!

Happy Cooking!

What is Blind Baking?

Our recipe this week calls for "blind baking" the pie crust, so we thought we'd offer a few tips to help your crust (and quiche) turn out great.

First off, blind baking means partially or fully pre-baking a pie crust. This prevents the crust from becoming soggy from the main pie (or quiche) ingredients and helps it to hold it's shape.

Second, you'll want to either "dock" the crust by pricking it multiple times with a fork or fill it with a pastry weight. You don't need to do both, but without doing either your crust will likely bubble up and lose it's shape.

If you opt not to dock, you should line your crust with parchment paper and then fill with dried beans, lentils, or peas or with ceramic or metal "baking beans". Place your weight in a bag so you can easily pull it out to re-fill with the real pie filling.

Cooking Tip: Boiling vs Simmering

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Are you simmering or boiling? Many recipes will instruct you to bring a liquid (usually water) to a boil and then reduce heat to simmer. The main reason for this method is to compensate for the drop in temperature when food is added. While both techniques are very similar and may be used in the same recipe their effect on foods are very different.

Simmering or a "gentle boil" happens at temperatures between 185 degrees and 205 degrees Fahrenheit. This method of cooking allows meats and other foods more time to cook without overcooking. You'll recognize the simmer by the occasional small bubbles that rise to the center. Simmering requires less energy from your appliances and keeps many proteins from becoming tough.

Boiling is reserved for liquids, typically water, at the temperature of 212 degrees. Once a liquid reaches a higher temperature, it's transformed into steam. You'll recognize it by the rapid, rolling, large bubbles rising to the surface. Boiling may be used on green vegetables to cook them quickly and keep their texture and color. It may also be used to keep foods like pasta moving quickly so it doesn't stick together or get soggy. Boiling may also be used to reduce sauces.

Cooking Tips: Skewers

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Summertime means lots of meals cooked over the grill. And with the variety of fresh vegetables available right now, almost everything can be cooked over the grill. Skewers can help you stabilize cut up vegetables and meats so they don't fall through the grates of your grill. Use two skewers instead of one to stabilize the food even more. For metal skewers, check out twisted or square skewers to help keep your food in place and prevent slipping. If you prefer wooden skewers, keep the foods closer together so there's no space between them. You'll also want to soak wooden skewers in water for 30 minutes before threading on the food to keep the skewers from catching fire on the grill. And to keep from over-cooking one food and under cooking another, put foods with similar cook times on the same skewer.

Fresh vs Dried Herbs and Spices

Adjustable measuring spoons
make measuring spices easy.

We all know fresh is best. But what happens when your recipe calls for fresh spices and all you have on hand is dried? In most instances, you can substitute 1 teaspoon of a dried herb or spice for 1 Tablespoon of the fresh. Some recipes just aren't the same without fresh ingredients like fresh basil in a Caprese salad. But in most cases, you can easily substitute the dried version of a spice in place of the fresh. Keep in mind that dried spices tend to loose some flavor over time, so if that container has been in the cabinet for a while you might add a slight about more than the day after you bought it.

Have fresh herbs left over? Add it to a mild oil or vinegar to use as infusions for later cooking.

Cooking Tip: Avacados

Avacados provide some amazing nutritional benefits and can be used in anything from dips and soups to main dishes and even dessert.

When you are shopping for avacados, pay attention to both the color and firmness of the fruit. Avacados soften and ripen after they are picked, so a firm green avacado is the freshest but will ripen in 3-4 days. A softer, more mottled avacado may be used in 2-3 days. If you need an avacado to use right away, look for one with a dark green skin.

If the avacado has mushy spots, appears to be pulling away from the skin or has a rattling pit, put it back.

When you are ready to prepare your avacado, check out our slicer/peeler tool as a quick and easy way to get the most of your fruit without damaging it.

Cooking Tips: How to Grill Beef

With the Fourth of July weekend upon us, here's a great video on grilling beef by Kingsford. If you're looking for a great dry rub for your meat or a dip mix for your holiday get together, A Cook's Place has what you need.

Looking for more some great recipes? Check out the recipe page on our blog!

Recipe Wednesday: Jody's Fruit Smoothie

Jody’s Fruit Smoothie


1 cup frozen strawberries
1/3 cup frozen blueberries
2 bananas, peeled and chopped
1/2 cup Orange Juice
1-1/2 cups vanilla yogurt

Combine fruit, juice & yogurt. Blend until smooth, pour into a glass
And serve.

Cooking Tip: Vinegar

Cooks use vinegar to make pickles, deglaze pans, marinate meats, and add tang to vinaigrettes, sauces, and even desserts. Vinegars are made by adding bacteria called Acetobacter aceti to diluted wine, ale or fermented fruits or grains. This creates acetic acid, which gives the liquid a a sour flavor. Unopened, most vinegar will last for about two years in a cool, dark pantry. Once opened, vinegar should be used within three to six months.

But which vinegar should you use? Many cooks prefer old-fashioned white vinegar for pickling. It allows the flavors of your spices and main pickling ingredient to take center stage.

Vinegars add flavor when creating a vinaigrette, so choose something with a little more flavor than the neutral white vinegar. At the very least, use a white wine vinegar. But the flavors and types of specialty vinegars, like balsamic, sherry or raspberry, are as varied and diverse as can be. Cider vinegar is made from apples and is a good choice for fruity vinaigrettes. Balsamic vinegar, sweet, dark and aged in specially treated wooden casks, is one of the most sublime vinegars you can find. Another interesting choice, especially for Asian-flavored vinaigrettes, is rice vinegar, which is made from fermented rice.

Recipe Wednesday: Caprese Salad with Balsamic Reduction

Caprese Salad with Balsamic Reduction


The Caprese salad is one of Italy’s most classic summer salads. Traditionally tomatoes are paired with fresh basil and mozzarella cheese. A drizzle of olive oil and balsamic vinegar, reduced down to a syrup, finishes off the refreshing starter. Some chef’s will pair the tomatoes with a variety of cheeses such as goat or feta. The choice is yours but to make it a true Caprese salad, be sure to use fresh mozzarella from the gourmet cheese stand in your local grocery store.

Serves 4

3 Ripe Tomatoes

1 Container of Fresh Mozzarella rounds or logs
12 Fresh Basil Leaves
Bottle of Extra Virgin Olive Oil

1 cup Balsamic Vinegar

Salt and Pepper to taste

Slice the tomatoes into ¼-½ thick rounds. Slice your mozzarella the same way. De-stem your basil leaves.

Pour the balsamic vinegar into a small saucepan and place on a medium-high heat. Bring to a boil and reduce the heat to medium-medium low. The idea is to create a syrup by evaporating the amount of water in the vinegar. This should take just a few minutes. There are sugars in the balsamic vinegar so be careful not to overcook the reduction or it will burn.

Begin plating up your salads by placing a slice of tomato on the plate and then layer with mozzarella, basil. Continue layering until there are three of everything on the plate. Finish the plate with a drizzle of Olive Oil, Balsamic Reduction, and a sprinkle of salt and pepper. Enjoy!

2010 Tupelo Country Club Invitational

Cooking Demonstration

Chef James Allen

Cooking Tip: Choosing Fresh Vegetables

This time of year the beautiful array of brightly colored fresh fruits and vegetables from bright yellow squash to hearty red tomatoes and brilliant green peas available at local farmers' markets and roadside stands attracts even the pickiest eater. But how do you make sure you buy the best, freshest produce for your family? Here are a few clues.

Appearance: 

• Choose vegetables with a bright, natural color and firm healthy skin.
• Avoid over-ripe vegetables that are darker and softer than they should be.
• Choose vegetables that are free of cuts, bruises and spotting.
• Look for strong, solid root vegetables that do not give when touched.
• Select smaller root vegetables for a better taste.
• Find sprout-free potatoes, onions and garlic.
• Pass on lettuce, spinach, greens and kale that are darkened, discolored or limp (a sign of wilting).
• Avoid lettuce that has been frozen or kept on ice.
• Shop for vegetables in season. To find out what's in season, talk to a grower at the local farmers' market or the produce clerk at your grocery store.

Handling:

• Keep fresh produce on top of other foods in your shopping cart. 
• Keep cut produce cold during transport  

Preparation

• Wash all fruits and vegetables with cool running tap water before eating but don't use dish soap or detergent. 
• Scrub melons with brush and running water. 
• Use clean utensils and cutting boards when preparing fruits and vegetables to reduce cross-contamination. 
• Cut away bruised parts of foods and removed the outer leaves from lettuce and cabbage before eating.

Cooking Tip: Curly vs Flat Parsley

Have you ever looked at the neatly arranged parsley garnishing your seasfood dish and wondered, do we eat that?

The answer is yes but what you're really eating is curly leaf parsley. Curly leaf parsley is most often used as a garnish to add color to plates of monochromatic food or to dress up seafood displays.

Italian, or flat leaf, parsley has flat leaves as its name suggests, and many cooks prefer it for its more pronounced flavor, as it contains more essential oils than the curly leaf variety.

While parsley is generally used for its leaves, parsley stems actually contain more flavor. Finely dice them and add to stocks, sauces, sautés and other preparations for added taste and vitamins

Recipe Wednesday: Roasted Pork on a Sweet Potato Bun with Apple Slaw and Molasses Mayo

We promised this recipe to a class a couple of weeks ago. It's taken from our Girls Night: Spring Cocktail class with David Leathers.

Roasted Pork on a Sweet Potato Bun
with Apple Slaw and Molasses Mayo


Sweet Potato Bun



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 1 Tbsp honey2 Tbsp dry active yeast
1 3/4 cup warm water
1/4 cup olive oil
1 Tbsp sea salt
3/4 cup sweet potatoes
1 tsp cinnamon
5 cups bread flour (King Arthur)

In a large bowl, dissolve the honey in warm water. Sprinkle in the yeast and let stand for about 10 minutes, until foamy.

Stir the olive oil, salt and sweet potatoes into the yeast mixture and mix in the flour until dough comes together.

Transfer the dough to a floured countertop and knead until it becomes smooth, about 4-5 minutes. If any of the dough sticks to your hands, just rub them together with a little extra flour. The finished dough will be springy, elastic, and sticky, not just tacky. Place dough back into the bowl, cover loosely with a towel, and put in a warm place until doubled in size.

Preheat the oven to 425 degrees F. Transfer the dough to a floured countertop and cut the dough into ping pong ball size pieces and mold each into a ball.

Place the dough balls on a corn meal dusted pan. Cover them with a towel and allow them to double in size. Brush the buns with egg wash and sprinkle with sesame seeds. Bake for 10 minutes or until golden browned.


Pork Tenderloin Dry Rub

2 Tbsp brown sugar
Tbsp chili powder
1 Tbsp kosher or sea salt
1 Tbsp granulated garlic
1 Tbsp cumin

Mix all the ingredients together and store in an airtight container.

Pork Tenderloin

2 ea pork tenderloins (1-1 1/4 lbs.)
1 Tbsp olive oil

Preheat oven to 425 degrees F. Heat olive oil in a oven safe saute pan over high heat. Season the pork with the dry rub. Sear well on all sides until golden brown. Place pan in the oven and continue cooking for 20 minutes. Remove and allow to rest for 10 minutes before slicing on bias.

Apple Slaw

3ea apples, cored and cut into matchstick pieces3 cups cabbage, shredded
1/4 cup apple cider vinegar
1 Tbsp Dijon
1 Tbsp sugar
3/4 cup olive oil
To taste salt and pepper

In a bowl, combine the vinegar, Dijon, and sugar. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.

Combine the cabbage and apples in a large bowl. Pour the dressing over the cabbage mixture and toss gently to mix. Season the slaw with the salt and pepper. Chill for 2 hours in the refrigerator before serving.

Molasses Mayo

3/4 cup mayonnaise
1 Tbsp Dijon
2 Tbsp molasses
To Taste black pepper

Whisk together the mayonnaise, Dijon, molasses and black pepper until combined.

Cooking Tip: Cooking with Mussels

Check out this great tip from Chef Joshua Simpson before putting mussels on your menu.

Cooking Tip: Cooking with Onions (Plus a special recipe)

When you are prepping onions are you crying like you're watching a Hallmark commercial? Tony Tantillo (The Fresh Grocer) swears by his method of storing onions in the refrigerator to keep you from crying over your onions. It's the unstable sulfur compounds that causes this reaction and colder onions seem to help with this problem. Most people will tell you not to store them in the refrigerator because of the moisture, but if you are like me (and, I love to cook with onions) then you won't encounter this problem.

As a special bonus with today's tip, here's a great salad so you can put this new onion chopping method to work!

Amy’s Summer Salad

2-4 tomatoes, sliced and then quartered

1 small onion sliced thin

1 package of mozzarella

1 avocado

1 jalapeno

Arrange sliced tomatoes, onion slices mozzarella and avocado on a medium sized platter.

Seed and dice your jalapeno and sprinkle evenly over top. Drizzle with lime vinaigrette below.

For Lime Vinaigrette:

3 to 4 tablespoons olive oil

2 tablespoons fresh lime juice

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/4 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon ground black pepper

Directions

In a jar with a lid, shake together remaining ingredients. Pour desired amount of vinaigrette over salad just before serving. There will be leftover dressing.

Cooking Tip: What is a silpat?

Sending a shout-out to the Baking Bites blog for today's tip.

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A silpat is an alternative to parchment paper when you are baking. According to the blog, "silpats are non-stick baking sheets made of a blend of food-safe silicone and a fiberglass mesh. They’re incredible versatile because nothing sticks to them, they can be used thousands of times and they work at a very wide temperature range." You don't even have to grease your cookie sheet before placing in the silpat, then put your cookie dough right on top, and you are ready for baking. One tip to keep in mind, silpats also provide a level of insulation which may help cookies bake more evenly but may also mean a familiar recipe takes a minute or two longer to be fully done.

In addition to baking with silpats, you can use them for kneading any type of dough or working with candy and other sticky foods.

Tip of the Week: Grilling with Skewers

As grilling season starts to heat up, we thought we'd toss out a few ideas for grilling with skewers.  

 

• Soak wooden skewers in water for 30 minutes before using them so they won't burn during cooking.
• If you prefer metal skewers, which have a long life, use square or twisted types, which will hold the food better than round ones.
• To keep food from slipping off during cooking and turning, use two parallel skewers rather than a single skewer.
• If you're using a wooden skewer, as you thread the food move the pieces close together, with no space showing.
• If the skewer is metal, you can leave small spaces between the pieces.
• When using foods with different cooking times (such as shrimp and beef), don't combine them on the same skewer. Instead, make skewers of just shrimp or just beef, start cooking the beef first, and then combine them on a serving platter.
• Cut meats and veggies to the same size. One- to 1½-inch inch cubes work well.
• Group foods with similar cooking times together. While a skewer of bell peppers, cherry tomatoes and chicken looks appetizing, those tomatoes may turn to mush--or worse, slither off the skewer--by the time the chicken is done.
• To stabilize round or hard-to-skewer foods like tomatoes and shrimp, use two skewers parallel to each other. 

 

 

 

Tip of the Week: Making Bread Crusty

The key to crusty bread is quite simple: lots of steam. Steam allows bread to expand to its maximum limit, decreasing the chances of a flat or tough crust.

 However, what do you do if you are buying bread from the store and would like the bread crustier? Misti Wilcox had a great suggestion in her last class. We bought baguettes that were not as crusty as she would have liked. Her trick was simple with a variation on baking with steam. Coat the top of the prepared bread with water (using your hand, don’t run the bread under the water) and bake for about 5 minutes at 400 degrees you will end up with a nice crust on the outside while the bread inside stays warm and chewy. Perfect!

Recipe Wednesday: HIGH FIVE PEPPER JELLY DIPPING SAUCE

SPICY MEATBALLS OR OTHER MEATS WITH HIGH FIVE PEPPER JELLY DIPPING SAUCE

  12 oz jar  High Five Pepper Jelly (in our store now!)
  1/3 cup    Soy Sauce
  1/4 cup    Sesame Seed Oil
  60           mini meatballs or chicken wings or ribs
 
   Cook meatballs or other meats. Blend other ingredients together and heat until bubbly. Pour over meat and reheat and they are ready to serve.

Cooking Tip of the Week: Peeling Vegetables

Tired of vegetables losing their shape and color after being peeled? In our Tip of the Week, Chef Mitch McCamey demonstrates how to peel vegetables without using sharp objects.





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