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!

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.