Just the Tips Tuesday: $14.99 Well Spent

If there is one tool that I believe belongs in every cooks kitchen, it's this: the Microplane.

Whether it is to grind garlic into a fine mince, grate nutmeg into your apple pie or even grate parmesan cheese over pasta, it is the simplest tool, but one of the most useful. I for one love to cook with lots of garlic, but hate the process of mincing it, or putting it in a garlic press only to find half of it stuck in the bottom of the press. This takes all of that effort out of it and allows you to shred the ingredient right over your pan.

Microplanes come in all shapes and sizes, but I personally like this 12" long one. I find it to be the perfect size for nutmeg, citrus and garlic. Some of the wider ones make more sense for someone who foresees themselves using it to grate cheese often. Go with whatever brand, price point and style fit your life best. If all else fails, head to your nearby hardware store and pick up a rasp!

Gatherings 101: Summertime Barbecue

I think that most people can agree that the downfall of any party is not being able to spend time with your guests. As insurmountable as it seems, it is possible to create a menu that will ensure that you spend as much time with your guests as possible. Grilling makes it that much easier, because often time the grill is right where the guests are: outside. This menu that I've come up with for a summertime barbecue is almost foolproof and has been tested for sociability. I pulled this menu together for my roommate Karen's birthday (she's pictured above). Replace the watermelon with Carvel ice cream cake, and that's exactly what we ate.

Do in Advance

Make corn salsa

Make french onion dip
Marinade chicken
Make coleslaw
Buy Skinnygirl Margaritas
Slice watermelon

The recipe for the corn salsa can be found below, (and here), and I served it with the Tostitos Whole Wheat scoops. That's Jackie's dainty hand eating some above. My rule is, as long as you mix the homemade with the store-bought, you'll always be safe. That's why I had no qualms about serving french onion dip (just the dried soup packet and sour cream version) along side the corn salad. Both the salad and the dip can be made hours ahead of time and sit in the fridge to let the flavors combine. Another item that can be made well in advance is the cole slaw. I use the store-bought cabbage/carrot mix and add mayonnaise, apple cider vinegar, sugar (about a T for each package of cole slaw mix), salt and pepper to taste. Different people like a different ratio of acid to mayonnaise, so best to follow your tongue in this case.

I also prepped my chicken well in advance. I purchased a jumbo sized package of chicken drumsticks, rinsed and dried them when I got them home, and then placed them in a large metal bowl with italian dressing. I then let them marinade for a few hours in the refrigerator, covered tightly in plastic wrap. When it came time to grill them, I placed them directly on the grill and then applied my favorite packaged barbecue cause on them as the cooking process went on. It's best not to put the barbecue sauce on cold chicken. It will caramelize better later in the process. To round out the entrees I served beef franks, this gives everyone the option of having barbecue chicken, a hot dog, or both.

My favorite beverage to serve alongside this meal is Skinnygirl Margaritas. Placed in a big pitcher with ice, it makes for a festive summer drink without very much effort. Following these rules for mixing the store-bought with the homemade, and prepping in advance surely make for a successful barbecue.

What to Bring: Southwest Corn Salad

I have certain go-to recipes to bring to peoples houses, but up until this summer, I didn't have one that was specific to the summertime. I love corn salad, but had never attempted to make it for myself. When I went looking, this Rachel Ray recipe had excellent reviews, including some tips from smart cooks (sometimes you can learn more from some of those commenters than in a week's worth of 30 Minute Meals). Trust me when I say this is an ideal recipe to bring to a summer barbecue. Frozen corn will keep the salad cold all night long, or roast the corn on the grill before making the recipe for a smokier flavor.

Corn Salad (adapted from Rachel Ray 30 Minute Meals)

Ingredients

16 oz. package frozen corn

1- 14 oz. can of black beans

1 red bell pepper

1 small red onion

1/2 container of cherry tomatoes

1 1/2 tsp. cumin

1 lime

2T olive oil

2 shakes garlic powder

salt and pepper to taste

Instructions

Drain and rise black beans.

Add corn (still frozen) to a large bowl with black beans.

Dice red onion, bell pepper and cherry tomatoes, add to bowl.

Add cumin, garlic powder, salt, pepper and olive oil to bowl.

Juice lime over the bowl.

Stir to combine and refrigerate until serving. The flavors will combine, and when the salad is removed from the refrigerator the frozen corn will keep the salad cool.
Serve with tortilla chips or as a side salad.

Just the Tips Tuesday: Corn on the Cob

Growing up, there were certain things that I never really learned how to do or make. These things were so simple that my mother or my grandmother never even thought to teach me. When I finally learned to ask "how?" I gained a wealth of knowledge. Here's to mastering the basics.

Corn on the cob is one of Summer's greatest gifts. It's a food so delicious, that it's almost unbelievable that it can be guilt-free. It's versatile, inexpensive, and most excitingly of all, oh so simple to prepare. You can peruse countless food blogs reading about the most exceptional techniques for grilling corn, or the most luxurious toppings to put on it (I'll never understand the mayonnaise thing), but when it comes down to it, sweet and juicy corn on the cob is as easy as boiling water. I promise, you won't be able to mess it up.

Equipment

Tall pot

Stove

Ingredients

Corn on the cob- husks and silks removed

Water

Milk (skim, 1%, whole...whatever is on hand)

Instructions

Fill the pot about 2/3 of the way with tap water.

Add a splash or two of milk- that's as technical as I'm gonna get. Don't ask me for a measurement, I have no idea.

Add the corn on the cob to the pot, and place on the stove over high heat with the cover on.

Let the water/milk mixture come to a boil.

Turn off the heat, and leave the covered pot on the stove until ready to serve.

This recipe makes a great time saver for a barbeque. It reminds me of those old infomercials for rotisseree chicken makers, "set it and forget it!". This is the ideal prep to do before you start throwing the hot dogs and hamburgers on the grill. It will be ready for you to eat whenever you want it. Serve with salt and butter.

Rules to Live By

New York Avenue Huntington, NY

1. When it comes to food, it doesn't matter what it is as long as it makes you feel good.
1. Even if it contains large quantities of butter
2. Or cream
2. Most of life's problems can be cured with wine and dark chocolate.
3. When in doubt, ask yourself WWBCD- What Would the Barefoot Contessa Do?
4. I'll try anything Deb does once.

Clinton St. Baking Co.

I went to college in the Boston area, which, in my book, is the Land of Brunch. All of the college students and all of the young couples flock to well-known brunch establishments anxious to nurse their hangovers and nourish their young with greasy eggs and a cup of joe. With that weekend morning ritual comes another ritual: the wait. I have stood outside in snow, wind, sun, and rain, just to get into my favorite brunch place. Some how I lost a piece of that when I moved back home to Long Island. I still have my favorite brunch places in Huntington (I'm sure I'll be writing about them here), but something is different about the experience. Maybe it's because I get to wait indoors for a change.

Boston Commons, November 2011

One Sunday morning, back in May, I trecked my way into the city to visit my friend, and fellow Tufts alumnus, Erin. I told her that I specifically wanted to make it into the city in time for brunch (which, let's be honest, could be any time before 5pm). Erin seemed to know exactly where we should go: Clinton Street Baking Co.. Clinton St. has been featured on the Martha Stewart Show, and is well-known in the city as being one of the best brunch stops.

But it comes with a catch...the wait.

Erin was nice enough to get there a little earlier and wait in line, but the hostess immediately told her there was an hour and a half wait. We nestled into a coffee show across the street (which is a great tip for anyone going to Clinton St.) and waited it out. The wait was every bit of an hour and a half, but it was also every bit worth it.

Clinton St. Baking Co., Erin Kestenbaum Photography

Erin and I ordered Banana Walnut Pancakes and Huevos Rancheros to share. Both of which were amazing. Clinton St. is known for their pancakes and I have to say I agree with what everyone says. They were light and buttery at the same time, and the walnuts were lightly toasted just enough to enhance their nuttiness. The pancakes were served with maple syrup heated with melted butter, the perfect finishing touch. The recipe for Clinton St.'s pancakes are available online, but I don't recommend looking at the recipe if you're watching your waistline. Some things are better left a mystery.

In summary:
Clinton St. Baking Co.
4 Clinton Street (btw. East Houston & Stanton)
New York, NY 10002


5-stars...but only if you have lots of time on your hands
The coffee shop across the street is a great place to wait.