Hone Your Skills: Knife Sharpening

One of the first techniques you learn as a cook in any kitchen or culinary school, other than product knowledge and food safety, is knife handling. How to safely use a knife, clean a knife, sharpen a knife, and eventually how to obtain consistent knife cuts always.

Today, thanks to Big Kitchen, we'll be touching on the subject of knife sharpening: why we do it, how often we should do it, and how to do it. We'll also be sharing a few demonstrations of basic knife cuts that will get you started! And let me tell you, I won't be sharing any teeny tiny knife cuts! I rarely use them at home, so no point in them. Surely, if you're working in a fine dining restaurant, you definitely need tiny and precise knife cuts, and for that I recommend The Professional Chef by The Culinary Institute of America, 9th Edition. Actually, I recommend the Pro Chef to anyone and everyone wanting to practice and read up on everything from the basics such as knife skills to sous-vide. Plus, not only does this new edition have gorgeous photography done by award-winning photographer Ben Fink, but it also includes new sections "seasonality and sustainability, barbecuing, sous-vide cooking, and plated desserts, to name a few."

Sharpening Your Knife

You all should know by now that a dull knife, is a dangerous knife. One of the fastest and easiest thing is to sharpen your knife (and keep it honed) as needed.Thanks to Big Kitchen Store, I review the Chef's Choice Diamond Hone Sharpener 310. Click here to discover even more Big Kitchen products!
 Here are some details about it:

• Diamond abrasives hone blades to razor sharpness
• Magnetic guides keep blades at proper angle, eliminating guesswork
• Two-step process sharpens, then hones entire blade length
• Works on kitchen, pocket, and filet knives
• Suction-cup feet hold the compact unit in place on countertop

The sharpener is divided into stage 1 and stage 2. The first stage is for dull knives and the stage 2 is for resharpening. Here are the basic steps to using this sharpener:

1. Make sure your're sharpening a clean knife. Dry off any excess moisture.
2. Turn on the machine
3. Place the blade against the blades. You'll feel the magnetic edge place the blade into place.
4. Slowly pull the blade against the running sharpener. Do this as needed (depending on your knife's need.)
5. Repeat on both side. Now it's time to hone with a steel.

One of my favorite details of this sharpener is that when suctioned in, it will not move. A must have safety feature!

Here are some guidelines to keep in mind when using a steel:

1. Make sure you have plenty of room around you. Hold the steel by place ALL your fingers below the guard.
2. Draw the blade across the steel, so that every part of the blade gets honed. 
3. Keep the knife blade at a 20 degree angle to the steel.
4. Use light stokes, placing even pressure as you go down the steel. Not doing so could create a curve in the blade. 
5. Wash your knife and remove all residue.

Knife Cuts

Chiffonade: a fine slice of herbs and leaves, Chiffonade is a delicate knife cut that is easily achieved and often used as a garnish. For large leaves such as spinach or large herb leaves, such as basil, remove stems and place leaves one on top of the other. Roll into cylinder and cut using thin, parallel motions.You can use this technique on doughs as well, as you can see in the picture. Wonton papers, rolled up, sliced and made into thin strips, which can later on me deep fried and used as a crispy salad topping.

Batonnet: the knife cut you want to use when making fries or roasting perfectly sliced veggies. To cut a potato into batonnet, peel and cut ends and sides until you have a rectangular block, making four straight sides. This will result in even, perfect cuts. Slice lenghtwise and then stack the slices. Cut the same thickness for batonnet. Use the scraps in soups, stocks, and purees.

Small, Medium, & Large Dice: after cutting batonnet and depending on the size needed, just line up the sticks and cut into dice. Great for roasting, sauteing, and frying!

Enter to win! Hone your sharpened knives by winning a 10'' steel from Big Kitchen Store.


To enter, visit Big Kitchen and comment telling me what kitchen item you need the most in your kitchen. The comments are the official entry, there is no purchase necessary, void where prohibited. US mailing addresses only. One (1) winner will be chosen randomly. Prize will be shipped by Big Kitchen. The contest ends Sunday, March 4th, 2012 at 11:59 pm Eastern. The winner will be announced on Monday, March 5th via email and will have 48 hours to respond before a new winner is chosen. 

Disclaimer: Big Kitchen Store facilitated this review by sponsoring it with a knife sharpener and steel free of charge. As always, opinions are based on personal testing. 

Is it Spring Yet? Almond Marshmallows

That's the question of the day. Is it Spring yet? Because all around me I see my tiny herbs growing (please pray for them to keep doing so), flowers popping from the soil in front of the Edgartown Library, and the weather? This weather we call "winter" is nothing but a joke. A joke I am grateful to be on the laughing end of (or is it the other way around? Who knows!). 50 degrees in February in New England? I'll take it!

So consider this your preview to Spring. Whether you're looking forward to starting your garden outdoors, or you want to have fun picnics, and make fresh salads. Or maybe you're just like me and want to look up into the sun, while lying on cool grass, and smiling? Corny, I know. But hey! It's my happiness!

You see those marshmallows there? Sprinkled with fairy dust, topped with two types of almonds, they are the sweet treat that will get you thinking about spring. The yellow background helps too, doesn't it? Well, I was approached by Oh!Nuts to pot a recipe including their Jordan Almonds, which come in a variety of colors & flavors and I of course choose the baby blue ones. Not because it's my favorite color (yellow is my favorite color if you were wondering), but because they look like tiny Robin eggs. And NOTHING says Spring more to me than those light blue eggs!!

The marshmallow recipe is my current favorite, "Vanilla Bean Marshmallows" adapted from Bravetart. It's based on gelatin and not egg whites, and definitely a great standby recipe. My adaptations to this recipe include:

• Instead of using a vanilla bean, I added 1 1/2 teaspoons of Real Almond Extract. 
• When spread in pan, marshmallows were topped quickly with a sprinkling of slivered almonds and carefully dotted with the light blue Jordan Almonds.

These are a great addition to your dessert table, as well as an anytime treat for kids and adults alike!

Disclaimer: This post is being entered in an Oh!Nuts contest. Jordan Almonds were provided free of charge by the generous folks (a.k.a. Sam) over at Oh! Nuts.

UPrinting: Review & Custom Stickers Giveaway

In exactly 31 days, the #IACPNYC conference will start! A whirlwind of networking with colleagues, hugging of new and old friends, and learning from the best in the food industry.  In preparation for the conference, I've got a massive list of things that need to be done, ordered, dry-cleaned, and packed. On that list of ordering were business cards, since I am down to about 20 cards. One morning last week, I woke up to see an email that I had won free business cards from UPrinting via a giveaway I had entered. Now that's what I call perfect timing!!

Pin It 

While having my morning coffee, I quickly got to work designing my new cards and I can honestly say that it took me about 20 minutes to design and order, which I loved. The UPrinting site makes it easy to upload your designs, as well as providing their own. Type in a few things, center them on the card, choose some colors, and off you go! You can customize your cards by size and shape, as well as various other printing options. 

Want to experience what UPrinting is all about? Here is what's up for grabs for one winner, thanks to the generous folks over there:

250pcs Customizable Stickers for one winner
2x3.5" 70lb Label Matte, Front only printing
4 Business Days Turnaround time
Free US shipping only

To enter, visit UPrinting and comment telling me which other service/product you'd love to try the most. The comments are the official entry, there is no purchase necessary, void where prohibited. US mailing addresses only, entrants must be 18 years and older. One (1) winner will be chosen randomly. Prize will be shipped by UPrinting. The contest ends Saturday, March 3rd, 2012 at 11:59 pm Eastern. The winner will be announced on Sunday, March 4th.

Additional Entry Options

• Follow UPrinting on Twitter
• Tweet the following message: "I want to get a chance to win stickers from @UPrinting by joining @nella22's giveaway http://bit.ly/wYQSY7"

Disclaimer: “You should assume that the owner of this blog will receive free print products in exchange for the post. Any and all reviews posted are based solely on my own experience and may be atypical. Please practice due diligence in making any related purchase decisions.”

Mango-Coconut Granola

Sometimes, we all need to be reminded of what's to come. And right now during cold but not cold Martha's Vineyard winter, the one thing I'm looking forward is to summer. Heck! I'll take spring if it just gets here fast enough!

We're all overdosing on winter comfort foods: soups, stews, curries, and creamy pastas. We forget about the bright summer fruits, that although not available fresh right now, are available in other forms. Such is the current situation for mangoes. 

Mangoes are my reference to summer. Blending fresh mangoes with a touch of cinnamon for a breakfast smoothie, or as a mid-afternoon snack during the hot days. Since fresh mangoes are not available in New England right now, I was happy to find the Bare Fruit Snacks. They offer three types of apple chips, as well as dried cherries, mangoes and pears.

Some information from their website:

• 100% Organic - Bare Fruit dried apple chips and fruit snacks are made from Certified 100% Organic Fruit, ensuring that you are getting healthy pesticide free snacks for you and your family. Even the cinnamon we use in our cinnamon apple chips is 100% organic.
• Baked, Not Fried - Bare Fruit is cored, sliced and baked in wood-burning ovens for over 10 hours, at a very low temperature, to preserve nutrients, freshness, and taste.
• Low in calories, high in fiber and naturally sweet.
• No additives, No preservatives, No added sugar
• Free of GMOs (Genetically Modified Organisms). The fruit that we use in our dried fruit snacks comes from trees and plants from the original seed stock and not from scientifically engineered plants.
• Cholesterol Free
• 1 yr long shelf life with no refrigeration required
• Kosher and Gluten-Free

Mango-Coconut Granola
Makes 2 cups

1 package dried mango
1/4 cup shredded coconut
1 cup rolled oats
1 box raisins
2 tablespoons slivered, blanched almonds
1 teaspoon molasses
1/4 teaspoon almond extract
to taste: vanilla salt, cinnamon, allspice, nutmeg, cloves

1.  Preheat oven to 350F degrees. Grease a baking tray with olive oil.
2. In a medium bow, mix all the ingredients together.
3. Pour on baking tray and bake for 10-20 minutes, until golden brown and crisp.

What would be the perfect ingredients in YOUR dream granola? 

What summer fruits do you miss? 

Disclaimer: Bare Fruit Snacks kindly sent me their dried mango chips to test and no monetary compensation was exchanged. Opinions are (and always will be) 100% my own and based on my testing.

Quinoa & Pear Banana Bread

When I heard that today is National Banana Bread recipe, I knew I had to share this recipe again! I'd previously shared it over at Honest Cooking, but what's more banana love? This recipe is adapted from Fannie Farmer's Cookbook, with a twist by incorporating quinoa flour and topping with sliced pears. Try it out, as well as visit Gourmet Delights, where you can get your own quinoa flour!

Quinoa & Pear Banana Bread

Makes 1 large loaf 

1/2 cup shortening
1 cup sugar
2 medium bananas, mashed
2 eggs
1 teaspoon bourbon
1 cup whole wheat pastry flour
1 cup quinoa flour
2 teaspoons baking soda
1/2 teaspoon vanilla salt
1/2 cup buttermilk

Instructions

1. Preheat the oven to 350F degrees. Grease one loaf pan or four mini loaf pans.
2. Cream shortening, sugar, bananas, eggs and bourbon.
3. Add flours, baking soda and salt. Slowly mix in buttermilk but do not overmix.
4. Pour batter into greased pans and bake for about 45 minutes, or until bread springs back to the touch.

If you've never baked with quinoa flour, here is a little information about this particular brand of flour from Gourmet Delights:

"With over 35 species of corn, 2000 varieties of potatoes, and 650 native species of fruit, Peru is an important center for genetic diversity. But many of the hardy plant species held in honored positions in Indian society for thousands of years were deliberately replaced by European species after the Spanish Conquest. Fortunately in the high Andes, the ancient influences still persist, and unique and highly nutritious grains such as amaranth, quinoa, and kañiwa are now available to the outside world. This is especially beneficial today as many people become more sensitized to the over-produced and engineered foods found in common western diets. They are naturally gluten-free and offer many other health benefits.

The producer of this quinoa flour, El Altiplano in Juliaca, Peru, was founded in 1994 with non-profit support as a way to organize and support the hard working farmers of his region. The company works with over 150 producers of quinoa and kañiwa, hearty heritage grains that have sustained the people of this rough terrain for centuries. The company has cultivated a strong bond with all of the farmers over the years, and the services they offer have grown and changed in relationship to the farmers’ needs. The company supplies the farmers with seeds and seed selection training, organic certification, the use of farming equipment, agricultural training, and low interest loans to purchase needed animals and resources."

 Purchase quinoa flour here and celebrate an even healthier Banana Bread day!

Disclaimer: Gourmet Delights provided Cooking with Books with quinoa flour free of charge to make this recipe. 

Kale & Chorizo Soup

Finally, we got on the Kale bandwagon! Kale chips, Kale soup, Kale casserole, Kale everything! Next thing we know, some food blogger is whipping up Kale brownies! Over at the Murrays, we wanted to keep it Kale simple, so we made Kale & Chorizo Soup, a fantastic winter comfort food!

The fantastic thing when making a pot of soup is that you won't have to cook much for the next few days. This large pot lasted us about 5 days, and each day we made a variation of the soup, serving it with different sides. At first we had the soup on its own, with a slice of crusty bread. The next day, we topped it with quinoa and mozzarella. Third day, it was served with a side of wild rice. And so on...until the pot dwindled down to a few drops. 

Large pot of Kale goodness!

Kale & Chorizo Soup

Makes 4 quarts

2 tablespoons olive oil

2 chorizo links, diced

1 medium white onion, diced

4 celery stalks, diced

2 medium carrots, peeled and diced

3 medium cloves garlic, minced

1 large bunch fresh kale, stems removed, chopped

2 quarts water

1, 28 ounce can diced tomatoes 

2, 5.5 ounce cans V8 (or your favorite tomato juice)

to taste: salt, black pepper, cayenne pepper, cumin

1. In a large pot over medium high heat, warm olive oil and sear chorizo until fat is rendered. Do not remove the fat, this will add flavor to the end result. Cook for 3-4 minutes and add onion, celery, carrots and garlic. 
2. Sweat the vegetables until translucent and add chopped kale, tossing with all ingredients. Reduce heat to medium low and allow kale to cook. 
3. Add water, diced tomatoes, tomato juice and simmer for one hour. Taste and season during cooking. Re-season before serving if needed.
4. Serve topped with cooked quinoa and shredded mozzarella.

Kale & Chorizo Soup topped with Quinoa and Mozzarella

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What's YOUR favorite way to cook kale?  

Comfort Food: Avocado-Tuna Salad & Giveaway

Growing up in the Dominican Republic, our backyard had various fruit trees, including two Avocado trees. Two gorgeous, plentiful trees that gifted us every season with plump avocados, which we consumed day and night; shared with family and friends; and even sadly, some fell to the ground and the birds enjoyed them since we sometimes could not keep up.

And now on Martha's Vineyard, our current home, Avocado trees aren't really the norm. Actually, they don't exists in the Northeast at all (for all I know). And having to buy avocados at the local Stop & Shop isn't my number one preferred method, since they aren't the best varieties or condition. This is were SoCal Avocados comes in. When Virtual Potluck was offered the opportunity to work with this small avocado ranch, we jumped on the occasion! It was fantastic to work with a small operation, where we knew exactly where our avocados where coming from (Tierra Rejada Ranch in Northern California). The personal attention and customer service they provide reflects on the care they give each of their orders.

SoCal Avocados offers an Avocado of the Month Club, were you receive 20 avocados each month for a mere $30! Isn't that amazing? Having fresh avocados every month, no matter where you live!If you'd like more information about SoCal Avocados, like them on Facebook or follow them on Twitter.



So, what was in the box? 12 gorgeous avocados, ready to ripen. Did you know Avocados ripen only after they are picked? The great thing is that with such a big quantity of avocados, you can time the ripening by either freezing them or placing them in the fridge to slow the process. Want to have them ripen quicker? Place in proximity to apples or bananas, which aid avocados in their ripening process. Some of the varieties offered by SoCal Avocados: Bacon, Fuerte, Pinkerton, and Hass. Each avocado has a specific flavor and texture, with my favorite being the Fuerte, a smooth and creamy fruit that with a pinch of salt comes to life.

Today I am sharing with you my ultimate comfort food. No, it's not tomato soup & grilled cheese, but tuna salad over hot jasmine rice. I don't know how or when I started to love this combination, but it has become my go to dish to make when I'm cooking for myself or want a quick and comforting meal.

Avocado-Tuna Salad

Makes 3/4 cup 

1 can tuna, drained

1 medium avocado, roughly chopped

1 tablespoon olive oil

1 tablespoon sour cream

juice of half a lime

to taste: salt, pepper, red chili flakes

1. Fluff tuna in a small bowl. Reserve.
2. Puree avocado, olive oil, sour cream and lime with an immersion blender (or regular blender). 
3. Mix avocado puree with tuna, adding as much avocado as you like. 
4. Taste and season. Add enough red chili flakes if you like heat. 

 Uses for this Avocado-Tuna Salad

• Top jasmine rice for a comforting lunch
• Make sandwiches
• Serve alongside greens salad: lettuce, tomatoes, cucumbers
• Use as a dip with chips or fried tortillas
  

For more recipes, ideas, and avocado uses, head on over to Miss in the Kitchen, our Avocado Host!
 

Avocado Giveaway!! One reader will win a variety box of twelve (12) SoCal fresh avocados of the available varieties. 

To enter, visit SoCal Avocados and comment telling me which avocado variety you'd love to try the most. The comments are the official entry, there is no purchase necessary, void where prohibited. US mailing addresses only. One (1) winner will be chosen randomly. Prize will be shipped by SoCal Avocados. The contest ends Saturday, February 25, 2012 at 11:59 pm Eastern. The winner will be announced on Sunday, February 26th.