Even Pilate washed his hands

Even Pilate washed his hands

Thrice-Washed Hands
Nothing is more important in food preparation than free-of-contaminant hands. Washing three times before starting, and then whenever need arises, is an important policy.

 

 

 

Is there any more comforting smell than simmering chicken stock?

Is there any more comforting smell than simmering chicken stock?

Chicken Stock
No serious cook will be without a store of her own chicken stock, the ingredient with a thousand uses, including a stand-alone light cup of hot broth seasoned with a touch of salt.
Stock may be a base for making an extraordinarily rich Chicken Soup, or a clam and chicken soup; or a hot pot.
Most frequently, I add it when I heat a gravy or a sauce that may thicken too much. If we add water, we thin out the flavor. With our stock, we actually  add a depth of taste to our cooking. Adding wine and stock makes the recipe even richer.

So easy; so useful

So easy; so useful

Salad Dressing
A ready-to serve vinaigrette, or Italian Salad Dressing, or Blue Cheese Dressing is wonderfully helpful in our kitchens.
Adding a salad to our menu is a snap when the dressing is ready to pour and toss.
Or slather it over a grilled or roasted item.

Clean

Clean

 

 

 

Paper Towels
We must discard any kitchen sponges or cloth cleaners of any description. With that, we will rid our kitchen of 50% of the contaminants found there.
To replace them, buy an abundance of paper towels, big rolls of it, and use nothing but disposable in our kitchens.
For example, unwrap a chicken onto paper towels, not directly onto our counters. When finished prepping the chicken toss the towels and avoid a plague of bacteria.
 

Asian oil ingredients

Asian oil ingredients

Asian oil
In two cups of Sesame Oil slowly simmer fresh ginger, sliced, fresh garlic, crushed, and scallions sliced in half length ways, until oil is thoroughly infused.
Discard aromatics.
Store oil in a plastic container on the kitchen counter.
Use on grilled items or roasts.

__________________________________
Garlic oil

In two cups of Olive Oil slowly simmer fresh sliced garlic until oil is thoroughly infused.
Use the browned garlic as a sprinkling on a salad or, salted, as a picking before dinner or love-making. Joke.
Store oil in a plastic container on the kitchen counter.
Use on grilled items or roasts or in any recipe that begins with “Brown garlic in olive oil…”
 

Wow!

Wow!

Multiple Spice Powder
Always have a combination of four or more spices already mixed to brush over roasts or grills.
If using your Asian oil, the spice powder might read like this: ginger, garlic, curry, cumin, cinnamon. Paprika adds a deeper color to the roast like chicken.
 

Cooking wines good enough to drink in a limited way; on an off night

Cooking wines good enough to drink in a limited way; on an off night

Wines to cook with
At least a single, inexpensive bottle of fine wines, one each of both dry red and dry white, for cooking.
In 2018 in Boston, $8.00 will get you a suitable red and $6.00 a white.

 

 

So much tastier in quack-quack fat

So much tastier in quack-quack fat

Duck fat
Keep a long time in the freezer.
Use it in stews or for frying when we like a different taste. Eggs fried in duck fat are delicious.
 

 

 

Marinara Sauce with Ravioli Now that's Italian!

Marinara Sauce with Ravioli
Now that's Italian!

Marinara Sauce
The sine qua non of an Italian kitchen, or any kitchen for that matter.
For an effortless light meal Spaghetti Marinara satisfies everyone, including gourmets and vegans.
Can be use in a hundred different ways, from the base of sauces, like Red Clam Sauce to an enrichment of a saute or stew.

A little bit of small-diced bell pepper, onion, and chili pepper softening in a fry pan smells fantastic. Add a couple of eggs and we have a wonderfully tasty meal. Takes so little time.

A little bit of small-diced bell pepper, onion, and chili pepper softening in a fry pan smells fantastic.
Add a couple of eggs and we have a wonderfully tasty meal.
Takes so little time.

________________________
Aromatics: 
Useful in so many ways.
Garlic
Bell pepper, red is best for color against green parsley or basil
Onion
Chili pepper
Parsley
Grated Romano/Parmigiana Cheeses


 

I use my wok primarily for boiling pasta. Water heats up much faster than a traditional pot and I like the way long-stranded pastas, spaghetti types, can lie flat across the top completely immersed in water from the get-go.

I use my wok primarily for boiling pasta.
Water heats up much faster than a traditional pot and I like the way long-stranded pastas, spaghetti types, can lie flat across the top completely immersed in water from the get-go.

A wok is a versatile round-bottomed cooking vessel.

We’d prefer the frozen variety of peas and corn but we have a very small freezer.
Why canned products at all?
Sometimes I just get tired and don’t want to bother with a vegetable.
Like just want to broil a steak and don’t even have lettuce for a salad; or the energy to make a salad or anything more than the bare necessity.
Get the can opener.

When you’re tired enough to say, “It was good for my father, it was good for my mother, it was good for my brother, it’s good enough for me.”

When you’re tired enough to say, “It was good for my father, it was good for my mother, it was good for my brother, it’s good enough for me.”

a thousand and one uses. Storing my halves of breakfast muffins in the freezer without sticking together or bacon slices or…

a thousand and one uses.
Storing my halves of breakfast muffins in the freezer without sticking together
or bacon slices
or…

Box of Dry waxed patty paper. I use ‘Weston,’ 1000 sheets.
Found it on Amazon.