Flip for Eggs and Storage Idea

What is it about an omelet or Eggs Benedict that says weekend? You wouldn’t take the time to make these dishes for yourself during the week because it’s not practical with the amount of time available in the morning.

If you make an omelet or Eggs Benedict for yourself on the weekend you are relaxed, and have the time, or you’re lucky enough to have a seat at a brunch spot.

We eat eggs in our house for breakfast and they pair well with our fresh herbs we grow inside for the winter season.

We love some fresh sprigs of thyme in a batch of creamy scrambled eggs. When the thyme stems are new and tender you don’t have to strip the leaves. It’s the older, woody stems that can’t be used.

When the eggs are poached for Eggs Benedict the chives are the star of the lemony Hollandaise sauce.

Maybe you picked up some organic eggs from your local market only to find you still had a handful of eggs left in the refrigerator. We’ve all done that. Instead of two cartons taking up space reduce it to one container.

Flip the full container upside down and place the remaining eggs in the slots. All the eggs are in the refrigerator and they’re taking up less space than two cartons of eggs.

All your eggs are stored and ready for breakfast dishes or baking. Want ideas for lemon baked treats? Check out my post from Parade’s Community Table.

http://communitytable.com/368875/aliceknisleymatthias-2/pucker-up-love-and-lemons/

 

 

The Indoor January Garden

At the end of the growing season we dig up some herbs to bring inside to continue to give us fresh herbs like chives, oregano, thyme, rosemary, marjoram, and basil.

The thyme really grew and spread last summer so we divided it and brought a big pot inside.

The transition from outside to indoors has to happen gradually or the sudden change can shock the plant.

A few hours inside a day, and slowly increasing the amount of time indoors, will usually bring success.

The herbs can provide flavor for winter meals and plants like the hibiscus, or gardenia, will continue to bloom.

When the winter winds are swirling, and the snow piles up outside, the chance to brush against a pot of rosemary or basil and have their scent released into the air reminds you that spring is on the way.

January is a good time for the plants inside because they have thoroughly adapted to their conditions and are full of energy right now.

If you have plants in south-facing windows you really have to stay on top of the watering cycles. All that sun means plants can dry out quickly.

The other night we made a hearty stew with some sprigs of rosemary that simmered in the stew as it cooked and added a woodsy flavor. When simmering herbs in soups and stews we tie a few sprigs together and drop them in the pot.

The leaves that fall away deepen the flavor of the dish and the sprigs are easily retrieved when the cooking time is done.

The other night we toasted some slices of bread for fresh goat cheese and drizzled some organic honey to make crostini to serve with roasted carrot soup.

Then we snipped some thyme and scattered the tiny leaves on top of the goat cheese spread smoothly on the toast.

Nothing brightens a winter marinara sauce like a few torn basil leaves stirred in at the last moment of cooking time. This is why we bring some herbs indoors for the winter season. All this freshness in our food for the winter season.

As we sat down to dinner someone spotted that the hibiscus had bloomed a new cotton-candy-colored delicate bloom.

These are the pleasures of the indoor January garden and a reminder that all of this will be outside with warm breezes again.

Back to winter. There’s a blizzard on the way. Look at that beautiful bloom again!

You can check out my piece about warming up with a mug of something delicious over at Parade.

http://communitytable.com/364600/aliceknisleymatthias-2/hot-chocolate-or-hot-cocoa-is-there-a-difference/

How the Summer Herb Garden Helps Holiday Meals

Where do the weeks from Thanksgiving to Christmas go? Hopefully you have gotten the decorations out, thought about holidays gone by and have the chance to continue to meet with friends and family.

We dug up some herbs from the garden so that we can cook with them all winter long. Most herbs are sturdy enough to make the transition. You have to slowly introduce them to being indoors by bring them in at night when the weather starts to cool and gradually extending their time indoors.

We brought in a huge swath of thyme that was growing rapidly in the garden and that is all the better for the sauces and roasts in the kitchen. The same goes for the rosemary. Two medium pots came in and sit by a window in the kitchen. Snip some sprigs and place on top of a thick slab of meat as it bakes in the oven and it infuses the cut with deep flavor.

We will have a holiday ham for dinner tomorrow. It has a thick mixture of honey and brown sugar that coats the outside layer. If you like mustard with your ham but find the tanginess to be a bit overwhelming cut the mustard with a half Dijon mustard and half light cream combination. Add a little kosher salt and a healthy serving of chopped fresh chives.

Make sure Christmas morning breakfast and present opening is as stress-free as can be. Stay in your pajamas, have a cup of tea or coffee, and enjoy a breakfast that practically makes itself as you tear open wrapping paper and share some laughs.

Take a look at my post over at Parade to make Christmas morning as easy as you can by putting your oven to work for you. With a few easy steps the oven can do the work and allow everyone to relax before the day begins in full swing.

http://communitytable.com/357105/aliceknisleymatthias-2/let-the-oven-make-3-breakfast-items-for-the-holiday/

Merry Christmas and Peace on Earth.

 

 

Tips to Pour the Gravy and Pass the Stuffing and Potatoes

What a day-before-Thanksgiving travel day it is today. The constant rain is set to become the first snow of the season.

The nice thing about Thanksgiving is that it is all about jumping off the merry-go-round of our busy schedules and spending time with family and friends.

A spread of food is the anchor for enjoying a relaxing meal.

Are you hosting the holiday? Thanksgiving has  turkey hotlines where there are people who will answer your cooking questions for the turkey who is the star of the show.

The side dishes are where holiday menus reflect the family tastes. Nuts in the stuffing? Sweet potatoes or mashed? Everyone knows what they like when it comes to holiday meals..

Many of the herbs in the garden like thyme and sage are still around before the first hard frost. These herbs are terrific in Thanksgiving foods like gravy and stuffing.

Check out my posts over at Parade’s new Community Table food section.

Get ideas for homemade gravy, stuffing the way everyone likes it, and how to make super-creamy mashed potatoes. First up is the easy-to-make homemade gravy that will be in your gravy boat with a few steps.

http://communitytable.com/352220/aliceknisleymatthias-2/gravy-making-basics/

Can’t get everyone to agree on a stuffing recipe? Take a look at my post for tips on how to stage a make-your-own stuffing for the holiday table.

http://communitytable.com/351370/aliceknisleymatthias-2/how-everyone-can-have-stuffing-the-way-they-like-it/

You can also see my post for how we accidentally discovered how to make the creamiest mashed potatoes. Sometimes you stumble across ideas without planning for them!

http://communitytable.com/350350/aliceknisleymatthias-2/an-easy-step-for-super-creamy-mashed-potatoes/

Happy Thanksgiving!

What to Do with All That Halloween Candy!

Our trick-or-treaters did their candy route in record time and pulled in quite a haul. You could smell the sugar wafting from their bags as they ran by.

As the weather cools, the hydrangea bushes have dried flower heads which are visually interesting. They mix with some plantings that are at their most colorful display when the season starts to usher in cooler weather.

This bush has long and graceful green branches in the summer. Right now it is studded with bright purple berries. It’s a welcome sight come fall.

But it’s  a group of hydrangea that are doing something different this season. They still have fresh blossoms.

These pale-pink blossoms have come out just recently and are fluffy pink clusters right by the fence.

There are a few new blossoms of purple too. The leaves on the purple hydrangea have darkened to an eggplant sort of color as they normally do at this time of year. Yet, there are new blue-lavender blooms.

This part of one of the bushes, poking right through the fence, has a new flower and a blossom that appeared recently. Maybe it’s like when kids do something nice to surprise you.  Don’t ask why. Just enjoy!

Now, we’re fresh from Halloween with the holidays around the bend. Do you have bowls of candy that you’re avoiding dipping your hands in?

Head on over to the new Food section of Parade for some ideas for your Halloween candy.

http://communitytable.com/349072/aliceknisleymatthias-2/5-ideas-to-take-halloween-candy-through-the-holiday-season/

 

 

After the Storm

Two years ago today we were clobbered with Hurricane Sandy. Some were devastated and some escaped without any damage.

Slowly the stories were being shared of everyone’s experience. We lost power for over a week yet we were able to use our grill outside for breakfast, lunch and dinner.

Making dinner inside, with a ton of candles lit around the kitchen, was a race against the darkness as dusk arrived each evening.

http://herbinkitchen.com/2012/11/18/stormy-weather/

This blog began weeks before Hurricane Sandy and this post from early on explains the experience.

Everyone welcomed the trick-or-treaters in their costumes that year as something light and happy to think about for a change.

Be sure and check out my latest post for Parade about Halloween treats and what to do with leftovers.

 

http://parade.condenast.com/350247/aliceknisleymatthias-2/halloween-treats-and-leftover-ideas/

Have fun and boo!

September Slides into View

It’s hotter today, on the first of September, than it was on any given day in the month of August. Go figure.

This summer we took our annual cruise up the East River for bird watching with the New York City Audubon. It was a beautiful evening and we watched the sun set behind the UN building.

Someone also turned another year older with a dinner of juicy hamburgers and hot dogs at the request of the birthday boy!

He also wanted his aioli for dipping French fries which he calls “French fry dipping sauce.” Oh, and an ice cream cake that combines two of his favorite things!

The mint in the garden exploded this year so we put it to use in salads, desserts and drinks.

The guys overheard a conversation about turning cocktails into mocktails by removing the booze from a drink.

It’s a way for everyone to enjoy the flavors of cocktails with a non-alcohol version for the non-drinkers and the kids.

The word mocktail alone was a source of a lot of laughter.

Start by making a simple syrup. Mix equal parts sugar to water.

The sugar dissolves and melts into the water so there are no sugar crystals floating around in the drinks. Allow to cool before using.

You can mix combinations of fruits and juices. Play with mixing the juices with some carbonation like seltzer or ginger ale. We mix organic juices with a French Berry Lemonade from Trader Joe’s available in the summer months.

The guys experimented with learning how to muddle mint leaves in the bottom of a glass to make mocktails.  Pressing down on the leaves and lightly bruising them releases some of the essential oils.

This more concentrated mint flavor brightens a cold drink. You can read more about muddling mint leaves at seriouseats here.

http://drinks.seriouseats.com/2011/05/cocktail-101-how-to-muddle-mint-herbs-how-to-make-a-mojito.html

Cheers to summer 2014! Take a look at my PARADE post that helps you turn leftover wine into dessert. http://parade.condenast.com/322045/aliceknisleymatthias-2/how-you-can-turn-leftover-wine-into-a-refreshing-dessert/

This is brought to you by the wonderful Alice Medrich and it is a dessert you must try before summer slips away!

 

 

 

Slow Down Summer!

It goes faster and faster every year. When school ends we have great plans of what we’re going to do “all summer long.” Then we fall into the routine of camp and these guys get a reality check of how quickly six weeks can slip away.

But, they’re having fun and that’s what’s important. Summer memories shape a childhood. They love to have “Make Your Own Pizza Night” and the pizza they considered to be for the adults has become the one that they are asking for when the grill is fired up when it’s time for dinner.

The guys love the traditional pizza with a sweet marinara sauce and melted mozzarella cheese on top. They pluck some fresh basil leaves from the garden and we scatter them on top at the end of the cooking time. Pizza on the grill has a smoky flavor that adds to the whole pizza experience.

Now the guys are interested in the pizza that had been previously placed in the category of “for the adults.” This pizza uses the same pizza dough slicked with olive oil and stretched into a somewhat circular shape and placed on the hot grill grates.

This pizza gets the added flavor of onions that have slowly caramelized in some butter. They take on a golden brown color and a rich sweetness as the natural sugars caramelize in the pan.

We use a combination of cheeses from Trader Joe’s that includes Parmesan, Asiago, Fontina and Provolone cheeses. They melt consistently in the intense heat of the direct heat of the grill.

At the end of cooking time, instead of torn basil leaves we snip some thyme sprigs and add those to the pizza as a finishing touch.

The guys have come to enjoy the flavors of this “grown-up” white pizza.

Dinner outside on the patio, with some flowers from the garden in a Mason jar on the table, is what summer is all about for us.

The season goes so fast that we want to indulge in every moment we can. These next few weeks we want to hit everything on our summer checklist.

Catching fireflies, trips to the beach to feel the grainy sand underneath and take in the salty air, and swimming in the pool until it’s time to make dinner.

Herbinkitchen took a summer break after the June blogathon but my posts at PARADE continued. You can take a look at them in the link below.

http://parade.condenast.com/member/aliceknisleymatthias-2/

Make the most of what is left of summer!

4th of July Juicy Burgers and a Red, White and Blue Dessert

Here come the flags and fireworks! The 4th of July, with orchestras playing and splashes of explosive fireworks, is arriving this week.

We like to do the traditional route of burgers and hot dogs on the grill. This year the menu will include a lemon cole slaw and a potato salad with shallots, vinegar and herbs.

We’ll make the trip to Trader Joe’s for their brioche hamburger buns because they make every burger better.

The guys like their hamburgers with cheese. We use a grill pan that fits on the grill grates and helps create a nice sear on the outside of the burger for a crunchy exterior.

The pan heats up on the grill grates and the burgers cook evenly. To give the burger flavor, we use Worcestershire and soy sauce like we do with our steaks.

We also make a panade which are bits od bread soaked in milk that get mixed in with the meat. This combination keeps the burgers moist and juicy.

What also  helps keep a burger moist? Water. Water in the form of steam.

People tend to press the burgers on the grill as they cook. All that does is press all the moisture out of the burgers. Place the burgers on a hot grill pan and don’t touch them.

Allow them to sit and develop a caramelized outer layer. Flip the burgers to get a crust on the other side. What needs to happen now is to finish cooking the interior of the burger, with the lid closed, to trap the heat and create an oven-like environment.

After the other side of the burger has a sear on it, pour some water on the super-hot grill pan. The water will immediately hiss and create a cloud of steam. Quickly close the grill top and trap that steam around the burgers.

If you are making cheeseburgers place the slices of cheese on top of the burgers before you add the water on the pan and close the lid.

A swim in the pool, some hamburgers, potato salad and cole slaw, followed by a red, white and blue dessert. The guys don’t believe they are eating cheese when they are served ricotta with honey swirled into the creamy cheese and topped with fruit.

They believe that a dessert can’t have cheese in it in any form.

For the 4th of July it will be slices of strawberries and blueberries that are just peaking on our blueberry bush with scoops of ricotta and mint leaves.

The blogathon for 2014 has come to an end. A post every day for the month of June. Cue the fireworks!

 

 

How Would You Like Your Eggs on Sunday Morning?

Sunday mornings with a newspaper and a cup of tea. Doesn’t get any better.

Now that the warm weather is here that means breakfast outside on the patio. As lovely as the morning breeze is, it can make reading the newspaper tricky.

The reason we love to use eggs in our kitchen is because they are the kind of food that can show up at breakfast, lunch or dinner in a variety of ways.

We can use them as hard-boiled eggs where we place them in a pot of cold water and slowly bring to a boil. Once the water is at a rapid roll of a boil the pot gets covered and removed from the heat.

After a stay of ten minutes the eggs come out of the water and are rinsed under cold water. When the top of the egg is cracked it breaks the seal between the egg and the shell.

The inside yolk can be scooped out and mixed with mayonnaise and a bit of Dijon mustard. They can get a dusting of paprika. The eggs always get a snip of chives from the garden.

The guys like fluffy scrambled eggs for breakfast. They will have bacon or Canadian bacon with the eggs as a weekend breakfast.

How do you get the fluffiest eggs possible that are light and flavorful? Keep it simple.

You want to start with good quality eggs from the market. How do you know if an egg is no longer good for cooking? Place the egg in a bowl of water with some salt. If it floats it’s edible — if it sinks — don’t use it.

Start with cracking your eggs on the surface of the counter. This is better than doing it on the rim of a bowl where some of the shell can recede into the egg. Add a splash of whole milk and a good pour of cream with salt and pepper.

Pull out your immersion blender and mix the eggs, milk and cream. This whips air into the eggs for fluffy scrambled eggs. Season with salt and pepper.

Melt a pat of unsalted butter in a pan. Working from the outside of the pan drag the eggs to the middle of the pan allowing the rest of the eggs to fill in the gaps.

Keep the eggs moving. When the eggs look like they are almost cooked through pull the pan from the heat. The heat from the pan will continue to finish cooking the eggs as you prepare to serve.

When the mood strikes, we’ll poach some eggs and make a Hollandaise sauce for Eggs Benedict. Perfectly poached eggs and Canadian bacon sitting on toasted English muffins with the silky sauce and chives.

Sometimes we make a batch of punch that everyone can enjoy with orange juice, cranberry juice, lemonade, ginger ale and mint.

Tomorrow is the last day of the blogathon!