Tools Every Cook Should Have in their Kitchen
Monday, April 7th, 2008
Having the right equipment is essential to great baking. Here’s what to have on hand when you need it quickly.
1. Measuring cups and spoons: Us a flat-topped cup for dry ingredients like flour, and glass or plastic cups with a spout for pouring and a counter on the side to measure liquids. For smaller measures (powder or liquid) use measuring spoons.
2. Baking Sheets: Use shiny aluminum baking sheets without sides for cookies. Dark-colored baking sheets absorb more heat, so items will brown more quickly.
3. Parchment Paper: Line your baking sheets with parchment paper or a silicone mat. There’s no need for greasing your pans, and cleanup will be a breeze.
4. Wire Cooling Racks: To speed the cooling process, choose wire cooling racks which allow steam to escape from all sides. For cookies, use racks with closely spaced wires so cookies won’t break or fall through when they are cooling. (Source: Food & Family 2007)
Try this recipe:
Vegetable Curry
Serves: 6
2 tbs. olive oil
1 large onion, sliced
1 small butternut squash (about 8 ounces), peeled, seeded and cut into 1-inch pieces (6 cups)
1 small head cauliflower, trimmed and cut into florets (6 cups)
4 tsp. curry powder
1 tsp. salt
1 tsp. ground ginger
1 tsp. sugar
3/8 tsp. cayenne pepper
1 can (14 ounces) vegetable broth
2 tbs. cornstarch
1 can (19 ounces) chickpeas, drained
1 can (14 1/2 ounces) dried tomatoes (not drained)
1 bag (6 ounces) fresh baby spinach
1 cup shelled pistachios
1. In a large pot, heat oil over medium-high heat. Add onion and sauté about 7 to 8 minutes, stirring often, or until lightly browned.
2. Add butternut squash and cauliflower; cook about 12 minutes, stirring occasionally, until softened and lightly browned. Add curry powder, salt, ginger, sugar and cayenne, and cook, stirring for 1 minute.
3. Place 1/4 cup of the vegetable broth in a small measuring cup and stir in the cornstarch. Set aside.
4. Stir in remaining broth, chickpeas and tomatoes into the pot; bring to a boil over high heat. Cover and reduce heat to medium-low. Simmer 12 minutes, stirring occasionally, or until vegetables are tender.
5. Stir in reserved cornstarch mixture and the spinach. Stir until spinach is wilted and mixture has thickened. Add pistachios. Serve warm.
____________________________________________________________
Earthly Eating Recipe
Mint Thins
Makes: 35
1 pkg. (8 squares) semi-sweet baking chocolate
1/4 tsp. peppermint extract
1 sleeve Crackers (35)(such as Ritz)
1 peppermint candy cane (6 inches), crushed
Microwave chocolate in a small microwaveable bowl as directed on the package. Stir until completely melted. Blend in peppermint extract.
Dip crackers in melted chocolate, completely coating crackers with chocolate. Carefully scrape off excess chocolate. Place on wax paper-covered baking sheets; sprinkle with crushed candy cane.
Refrigerate 30 minutes or until chocolate is firm.
Happy Eating!
