I first discovered the wonders of the “melt” mode on advanced cooktops when I visited the Wolf/Sub-Zero showroom in Philly. The chef emptied a bag of chocolate chips into a saucepan, set it on the lowest flame on the dual-stack burner, and let it be. No double boiler, no stirring, no scorching (the photo is from there.) Read More
On the second night of Hanukkah we savored light creamy crunchy latkes as well as fluffy doughnuts filled with jam (sufganiyot). Both were made at our Community Kitchen by Dina and Rabbi Yitzchak Goldenberg of Chabad of Lawrenceville. Read More
This recipe was one of my very first cooking experiments, almost 30 years ago.Read More
Believe it or not, your microwave can do more than reheating your coffee or your day-old pizza (actually, reheating pizza is NOT its forte.)
If you’re heading to college where the only cooking vessel is a microwave; or if it is just too hot to cook – your microwave is your friend. It is also great when you cook for just one.
All you need is a mug (I got Mrs. G’s) and a few good recipes.
The only caveat is that the microwave doesn’t brown the food as well as the oven — unless you have a microwave-convection oven combo (Shop GE at Mrs. G’s now). To solve this issue, just decorate the top with some tasty garnishes. They will add color and flavor.
- • 1/3 cup marinara sauce or ketchup ( get it locally from First Field)
- • 1/3 cup panko crumbs (or smashed gluten-free crackers)
- • Two tablespoons grated onion
- • One teaspoon chopped garlic
- • One teaspoon chopped fresh thyme
- • 1/4 cup chopped parsley
- • 1/2 teaspoon kosher salt
- • 1/2 teaspoon freshly ground black pepper
- • 1 pound ground beef, preferably grass-fed from the farmers market
- • One large egg
- • More ketchup for garnish
- 1. Combine marinara or ketchup, panko, onion, garlic, thyme, parsley, salt, pepper, and ground beef in a large bowl. Stir to mix (I like to knead it in my hands, their warmth helps distribute the fat and flavors.)
- 2. Spread beef mixture evenly in a nine 1/2-inch microwave-safe loaf dish coated with olive oil; Keep the mixture somewhat fluffy.
- 3. Loosely cover with a paper towel.
- 4. Microwave for 8 -10 minutes or until meat is no longer pink, and a thermometer reads 160°;
- 5. Let stand for 3 minutes. Serve topped with additional ketchup if desired.
- 6. Note: To prepare one serving of a meatloaf, divide the mixture in four, and freeze three portions. Microwave the remaining portion in a lightly oiled mug for 3 minutes. When ready to cook the remaining frozen meatball mixes be sure to thaw them completely in the fridge before cooking.
- • 1/2 cup almonds or other nut flour
- • 1/4 tsp baking soda
- • A pinch of salt
- • 1/4 teaspoon ground cloves
- • 1-ounce (1/8 cup) New Jersey blueberries ('tis the season!)
- • One egg
- • One tablespoon melted butter
- • Two tablespoons maple syrup
- • 1/2 teaspoon orange zest
- • A little more maple syrup, to top
- 1. Mix almonds, baking soda, salt and cloves in a bowl. Add the blueberries and toss to cover them with the dry mixture. In a separate bowl, whisk egg, butter, syrup, and zest. Combine the wet mixture with the dry one and mix thoroughly.
- 2. Pour into a coffee mug that you have coated with a little bit of oil or butter. Microwave for 90 seconds. Drizzle with a bit more maple syrup. Enjoy.
- • Melted butter to brush the cup and the top of the frittata
- • 1⁄2 cup fresh spinach leaves, washed and dried
- • 1/4 cup basil leaves, torn
- • 1/4 cup grated parmesan
- • 1⁄3 cup fresh goat cheese, crumbled
- • 2 eggs
- • 1⁄4 cup heavy cream
- • salt and pepper
- • Extra one tablespoon crumbled goat cheese and one tablespoons chopped basil to garnish.
- 1. Brush a microwave safe cereal sized bowl or a mug with some melted butter
- 2. Chop the spinach. Transfer to a mixing bowl. Add the basil, goat cheese and parmesan and mix.
- 3. Beat the two eggs and cream in a separate cup, pour over the mixture. Sprinkle lightly with salt and pepper.
- 4. Microwave on high for 2 minutes until starting to set. Drizzle with some butter and sprinkle the remaining goat cheese. Microwave for another minute.
- 5. Sprinkle with basil if you wish and serve immediately.
- There are lots of greens at the farmers market right now. Use them in a frittata.
Blueberries are one of the fruity highlights of the summer, and as the New Jersey State Fruit, we are fortunate to have them in abundance and in close proximity at the numerous local farms in Mercer County. Thankfully, there is a way to preserve the juicy flavor of in-season New Jersey blueberries and enjoy them in the dead of winter. The method is simple: Flash Freeze them.
Source: JerseyFresh.nj.gov on Facebook
Flash freezing extends the life of our local summer berries (as well as many other foods).
In food-industry terms, flash freezing means freezing foods “in a flash” at extremely low temperatures. This method prevents the water molecules inside food from forming large crystals. Small crystals do a better job preserving nutrients and flavors. They also help the food keep its moisture when thawed.
In home-cook terms, flash freezing means freezing individual morsels of food separately. This allows the food to freeze faster and keeps the pieces from clumping together. It also enables you to thaw and use just the amount you need. (Please scroll down to the “how”).
Most good flash freezers are too cumbersome for the home. But the German manufacturer Liebherr offers a freezer with a “superfrost” option. The “SuperFrost” drops the temperature to a frosty -30. The operation is simple: Just push the button on the control panel. (it takes about six hours to drop to this temperature. So please plan in advance). Watch Debbie introducing the Liebherr flash freezers.
You can flash freeze at home no matter what kind of freezer you have. You will need 2 items:
1. A tray that fits your freezer, and
2. Freezer bags.
How to flash freeze:
1. Gently rinse the berries and pat them dry;
2. Divide them into small, individual portions;
3. Line the tray with parchment paper or plastic wrap;
4. Place berries on the sheet or tray in one layer. Make sure the edges of the berries don’t touch. If they touch, they fuse
together as they freeze;
5. When the berries are frozen, remove them from the baking sheet;
6. Transfer to resealable freezer bags or freezer-safe containers with tight-fitting lids;
7. Label the package with the name of the item, and the date it was frozen;
8. Return the food to your regular freezer (not to the flash freezer if you used it).
And now to the million dollar question: How long can I keep my flash-frozen food?
According to the USDA, food stored continuously at temperatures of 0°F or below is safe to eat. Yet over time, frozen foods might lose flavor, texture, and quality.
So I’d say you should use your berries within a year. That is to say, until a new batch of Jersey Fresh berries is ready for flash-freezing.
For a complete list of Jersey Fresh availability and season forecast, visit JerseyFresh.nj.gov’s weekly guide at http://jerseyfresh.nj.gov/find/JFAvailReport.pdf. For a complete list lot what’s in season and when, visit http://jerseyfresh.nj.gov/find/availability.html.
The first time I met a Vitamix someone introduced it to me as “The Porsche of Blenders.” I thought that was funny because the very same day I also met “the Cadillac of can openers.” That was a lot of car metaphors for one day. Read More
I love the intense freshness of just-made juices. The flavors are bright, and the colors are vibrant. It is so alive that the nutrients seem to leap off a glass. What’s not to love? Read More