Category — tips

FYI: Before I get to today’s recipe, a quick update about “Wednesday’s Child.” I received an email from AASK saying that the segment may be pushed back to tomorrow due to the Republican presidential contenders debate happening here in Arizona tonight. Now back to my regularly scheduled program…

Wanna hear the song “Lemon Tree”? CLICK HERE.

Last year at this time I was juicing more citrus from my seven trees than I could handle. I only had a tiny juicer but was lucky enough to borrow my neighbor, Jeanie’s, ACME Juicerator. Yay, I received my own Juicerator as a Christmas gift this year! CLICK HERE to reminisce with me.

Currently, I am reminiscing back to when my lemon tree produced crates of lemons. This year… not even one lemon from that very same tree! My Meyer lemon tree, on the other hand, produced a bumper crop this year.

As a result, I shall make a bumper crop of marmalade!

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In all honesty, I am not fully recovered from the big weekend lobster bake… still putting away all that stuff I dragged out of storage. Plus, I have been busy making lobster stock from all those shells.  Therefore, we’ll start the week of recipes slowly and begin with clarified butter. This was used for dipping the lobster and other seafood.

Clarified butter is what is left when melting unsalted butter – after the water evaporates, some solids float to the surface and are skimmed off, and the remainder of the milk solids sink to the bottom and are left behind when the butter fat (the clarified butter) is poured off.

Drawn butter is an American term for clarified butter. It has a higher smoke point than regular butter, which makes it much better for sautéing. It also has a longer shelf life than fresh butter and since is has negligible amounts of lactose, it is more acceptable to people with lactose intolerance.

And just in case you’ve heard of it before and have been wondering… ghee is the East Indian form of clarified butter.

Also note that there is about a 25% loss in the quantity of butter, after clarifying.  You may clarify any amount of butter. I started with 2 sticks (1 cup) but realized that would not be enough for the dinner party, so I ended up clarifying another 2 sticks, or a full pound of butter.

Feel free to save the milk solids you’ve skimmed off.  They can be added to rice, polenta, soups, popcorn, or even your morning toast or oatmeal.  I used them in the boiled potatoes at the lobster bake ~ that recipe will be up in a few days.

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Weekly Tip #10

I think I may have missed a week of “tip time”.  We did have “game time” last week though. To make it up to you, an extra tip this week.

Holiday Baking Special Edition

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Weekly Tip #9

According to the “source of all knowledge” – Wikipedia – “Crème fraîche originates from Normandy in France, where the crème fraîche from a defined area around the town of Isigny-Sur-Mer in the Calvados department of Normandy is highly regarded and is the only cream to have AOC (‘Appellation d’Origine Contrôlée’) status, which was awarded in 1986.”

Crème fraîche is a matured thickened cream with a slightly tangy, nutty flavor and a velvety rich texture, thicker and richer than sour cream. Crème fraîche is particularly useful in finishing sauces in French cooking because it does not curdle.

Although you can find it at Trader Joe’s and many other grocery stores today, that was not the case only a few short years ago. What’s a French-loving person to do?  Make your own, of course! And I often still choose to do so.  It is easy and less expensive, and with the holidays on the doorstep, I am sure to be using plenty of it.  And what a wonderful hostess gift to give to a cook! I love the packaging in that top photo… I just may have to do this!  GO HERE to order the labels and HERE for the tags, if you would like.

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Weekly Tip #8

Today, I’m actually giving you more bang for your buck – two tips and a recipe – my gift to you!

The first tip is for you Facebook users.  Go to THIS LINK and “like” (or maybe it’s now “follow”) this page for Chow Bella.  Chow Bella is the informative, fun, sometimes irreverent New Times food blog. You will get more food info and learn more about what’s going on in the Valley of Sun (and beyond) than you ever thought there was to know about! Plus, tomorrow, I will be featured in their “Perfect Food Day” series. I think you’ll like it!  And…. while you’re on Facebook – if you haven’t “liked” or “followed” the Les Petites Gourmettes page – do that too! Here is THE LINK for that page.  Now on to the second (and real) tip for today…

Holiday baking time is upon us. Here is a shortcut from Chef Anne Willian for making rum balls while using up leftover or stale muffins at the same time.

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Before we get to today’s timely tip, I want to remind you that if you need help with a Thanksgiving timeline, CLICK HERE. And if you are looking for Thanksgiving recipes – go to the “Complete Recipe Index” over there on the left and scroll down to the red “Holidays” section and then scroll down to “Thanksgiving” where there are more than 30 Thanksgiving recipes awaiting you.

Weekly Tip #7

I know that at least some of you are hosting Thanksgiving in 3 days and that you are stressing. One of the major stresses is, “How am I going to get everything done?!?” The reason this is common stress is that many of us, including me, don’t seem to be able to delegate tasks. Even though several guests and family members have offered to help – it is hard to begin to even know where to start delegating when all the burners are blazing, timers are going off, and your mind is racing. It seems as though it is just easier to do everything yourself. The solution to this common problem? Decide today what you can have people do for you when crunch time comes. Remember, you are going to have some stress because… it’s a holiday and everyone is around you! 

Make a list of non-cooking tasks – the last thing you need is more bodies in the kitchen. And make sure everything needed to complete those tasks is in plain sight, otherwise, you’ll get stressed telling people what drawer or cupboard to find things in, or end up dropping what you’re doing and getting it yourself.

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Weekly Tip #6

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… until Thanksgiving!

If you are hosting and you need help – then you need my “Thanksgiving Planning Guide and Sample Timeline” which I first posted 2 years ago. CLICK HERE to take you to that helpful page. Plus, today I have a special Thanksgiving bonus.  I found the most adorable vintage place cards on Pottery Barn’s website. CLICK HERE to download the place cards.

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Weekly Tip #5

When beating the eggs for your Thanksgiving pumpkin pie or any other custard pie, brush a little of the beaten egg over the pie shell and set it in the freezer for 10 minutes. This helps seal the crust and keeps it crisp.

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Weekly Tip #4

This week’s tip, actually tips, have to do with poaching fruit for seasonal desserts and how to keep those fruits from turning brown.  These are a couple of helpful methods, which one you use depends on what you have on hand.

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