Wednesday's In the Know: Heavy Whipping Cream vs. Heavy Cream. What’s the Difference?

Fourth of July is just around the corner and summer is nearly in full swing. Tasked with bringing dessert to your fourth of July cookout, you head to the store knowing that regardless of what you decide on, whipping cream is a must! You find your way to the dairy case only to be overwhelmed with a plethora of options to choose from. Half and heavy, heavy cream, heavy whipping cream... You want to make a splash and bring something folks talk about for months to come, but with so many options, which do you choose?  You think google will help you out, but your cell is out of range, why do they always tuck the dairy case in the back corner anyway? Not to worry team, I have you covered. Well, Huffington Post does rather.

While more fat usually means more flavor, one is not better than the other when it comes to cream; each one serves its purpose in our kitchens:

• Whipping cream: Whipping cream and heavy cream will both whip into totally acceptable and delicious homemade whipped creams, but whipping cream makes a lighter, fluffier and more voluminous end product appropriate for topping pies, sundaes and just about everything else.
• Heavy cream: Will still make great whipped cream, but it’s most appreciated in sauces since its high fat content will prevent curdling and requires less time to cook down. – Huffington Post

And since we are on the topic of cream, no, you cannot make whipped cream out of half and half. With only 12 percent fat, nothing good is going to result from that. Save the half and half for your coffee, where it will do its best work. – Huffington Post

For other terrific tips and hundreds of recipes, including a few featuring heavy whipping cream like my Red White and Blue Angels Food Cake, perfect for any patriotic celebration, Chocolate Espresso Mousse and even a Classic Banana Split, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Wednesday's in the Know: The Rainbow of Bells. What’s the Difference from One to the Next?

I absolutely love bell peppers but have a strong affinity toward the orange, yellow and red variety. Green bell peppers really don’t do much for me as they tend to be bitter and, quite frankly, don’t offer any level of “excitement.”   

Let’s Back up a Second. What are bell peppers?

• Bell peppers are members of the Nightshade family of vegetables along with potatoes, tomatoes and eggplants.
• Like chili peppers, bell peppers originated in South America where seeds of a wild variety are believed to date back to 5,000 B.C.
• The various colored bell peppers all come from the same plant, but differ in their level of maturity. – The World’s Healthiest Foods

What’s the Difference Between Green, Yellow, Orange and Red Varieties?

• Bell peppers, as it turns out, all start on the same path or journey toward fruition.
• Green bell peppers are the first to be picked, hence why they lack the same level of sweetness as our orange, yellow and red varieties. This is also why green bell peppers are less expensive.
• Yellow, orange and red bell peppers (picked in that order) are left to mature on the vine becoming even sweeter as their color changes from yellow to orange and then red.
• The same concept applies to tomatoes that are used for fried green tomatoes. Green tomatoes are under-ripened tomatoes that are picked (harvested) early in their life cycle, while they are still green. If we left them on the vine to continue to ripen, they would eventually turn red while simultaneously getting juicier and sweeter. Is there anything better?

For other terrific tips and hundreds of recipes, including several that feature bell peppers like Roasted Pepper Relish, Breakfast Casserole, Chilled Gazpacho or even Steak Asparagus Stir Fry,  visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Wednesday's In the Know: All Things Ramps

They may now be hard to find with summer just around the corner, but chances are at some point or other you have come across ramps when dining out or at your local farmer’s market. When spring has sprung, so have the abundance of ramps! Although their delectable flavor profile may have distracted you during consumption, I like to think they may have made an impact in some way or other.

So, what are ramps?

o   Ramps are part of the onion family, hence the title “peeling away the truth.” Gosh I’m clever! They look like “spring onions” but with flatter and wider leaves. 

o   Ramps are wild leeks, foraged from shaded, woody areas. They’re one of the first signs of spring, and one of the first edible green things to hit markets. Their flavor is a combination of garlicky, oniony, and pungent. – Bon Appetit

Cooking with Ramps:

o   You can use them anywhere you would use scallions or spring onions. – Bon Appetit

o   Ramps are the gorgeous, perfect little cousin of the onion: delicious when fried in bacon grease, prepared with eggs, or delicately pickled. – Eater.com

o   There are countless of ways to use ramps, beyond simply slicing and sautéing as you would any other onion (they are just leeks, after all). Roast or grill them whole—the high temperature will render the bulbs tender, while making for some seriously crispy leaves. And yes, you can, and should, eat the entire thing. – Bon Appetit

o   Once you’ve tired of eating them as a side dish, throw them into a pesto! – Bon Appetit

o   For your next batch, dunk them in a buttermilk batter and fry them whole. Still have more ramps? Pickle them with a mix of red chiles, bay leaves, fennel seeds, black pepper and salt, vinegar, and sugar. They’ll keep for two weeks, unless you preserve them by canning; in that case you can eat ramps all year long. – Bon Appetit

Popularity:

o   With a super short season, they are hard to find and when you do, they will cost you a pretty penny! According to Eater, they can cost $20/pound.

o   If you are looking for them at your local farmer’s market, they may be “accounted” for before you can even pull out your pocketbook. Chefs, like those frequenting Santa Monica Farmer’s Market on Wednesday, parade the Santa Monica Market with their sous chefs and wagons in toe searching for the best of the best for that evening’s service.

o   Chefs make it a priority to know their farmers and build relationships with them in which a simple exchange of emails or phone calls accounts for the entire crop. The best of the best restaurants offering the best of the best ingredients! 

Storing Ramps:

o   Store ramps as you would herbs; lightly wrapped with damp paper towels in an un-zipped ziplock bag in the refrigerator. The damp paper towels keep them hydrated until use!

Now that we have peeled back a few layers and uncovered the delectable life of ramps, it’s time to head to the market and pick up a bunch! We have some cooking to do!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Wednesday's in the Know: Frozen vs. "Fresh" Shrimp

When it comes to shopping for shrimp, there are so many options its hard to know where to begin! With dozens of topics prime for blogging, today I am going to focus around the difference between purchasing frozen or “fresh” shrimp.

“Fresh” vs. Frozen: First of all, “fresh” is surround by quotations because most of all “fresh” shrimp at the market was flash frozen at sea immediately after catching. They were then shipped to a distribution center, packaged and shipped again to our major retail stores. The retail store then thawed them for us – why thank you so much – putting “fresh” on their display making you think that they were fresher than their buddies in the freezer section.

So, which should I buy? To tell you the truth, and of course my personal opinion, shrimp should always be purchased frozen unless you absolutely know the “fresh” shrimp is indeed fresh and was never frozen. Depending on where you are, that should be an indicator in itself. Just ask yourself this question: “I live in <insert city> and am <insert miles> from the coast. Is it possible that fresh shrimp could be caught, processed and sold the same day?” If you live close to the coast, maybe that’s absolutely possible. One of my favorite meals was in Savannah, Georgia where our friend purchased shrimp for the evening’s low country boil right after it was caught. Doesn’t get fresher than that!!! If you aren’t sure, head to the freezer section. Now, before you grab any bag, take a peak inside if there is a window or display area and make sure there is no ice particles on the shrimp. This could mean that the bag at some point started to thaw before it was put back in the freezer. Not a good sign as the shrimp could have been mishandled.

Quickly thawing: Empty shrimp into a bowl and run cold water (not warm) over the top. If you don’t want to waste water, place the shrimp in a bowl with cold water to cover replacing the water with fresh cold water every 10 minutes until the shrimp is no longer frozen. However, if time is not of the essence, the best way to thaw shrimp is by placing it in the fridge first thing in the morning for evening supper. 

Resources and other tips: Visit Serious Eats for more information as well as other great tips when it comes to all things shrimp!

Recipes: I have dozens including Shrimp Spring Rolls, Coconut Shrimp, Shrimp Tacos, and even Shrimp Scampi at thetabletogether.com.

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Wednesday’s In the Know: Breading Proteins – Taking Ordinary to Extraordinary

Before you grill tonight’s chicken breast, think about ways in which you can take it to another level simply by breading it! That’s right, same protein, same cooking technique, just a lovely crusty shell offering tremendous flavor and conversations!

From crushed almonds and pistachios to cornflakes, panko, flour, coconut flakes and even almond flour, your imagination is your only limitation! Heck, for the right purpose and intention, even graham crackers and gingersnap cookies could be tasty!

Breading 101: Whisk 2 eggs together in a rimmed plate or round pie dish. Salt and pepper protein before dipping both sides in the egg mixture. Think of the egg acting as a glue for the crust. Next, dredge protein in crust mixture pressing the breading into the protein on both sides creating a crust.

To Cook: Cook protein as you normally would in a hot lightly oiled pan flipping halfway through until crust is golden brown in color and protein is cooked all the way through. Note: If crust takes on too much color before it is fully cooked through, transfer oven safe pan or a wire rack inserted in a baking sheet, into a preheated 375ºF oven until an inserted meat thermometer registers the desired internal temperature.

Recipes: I have tons, like my Pistachio Crusted Chicken Cutlets, and even Chicken Piccata. 

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Wednesday's In the Know: Mint: 25 (and Counting) Varieties & Tips for Growing

When heading to the nursery for this year’s summer planting, think beyond the traditional & classics. Moroccan Mint, Chocolate Mint, Banana Mint…. these are just a few members of the mint family that maybe, just maybe, will become family favorites!

Varieties: Thanks to Mountatinvalleygrowers.com and gardeningknowhow.com, here is a quick list of 25 varieties to get us started:

1.     Banana Mint

2.     Moroccan Mint

3.     Egyptian Mint

4.     Peppermint

5.     Orange Bergamot Mint

6.     Lemon Bergamot Mint

7.     Lavender Mint

8.     Curly Spearmint

9.     Kentucky Colonel Mint

10.  Macho Mint

11.  Habek Mint

12.  Pineapple Mint

13.  Chocolate Mint

14.  Pennyroyal

15.  Spearmint

16.  Apple Mint

17.  Ginger Mint

18.  Peppermint

19.  Catmint

20.  Grapefruit Mint

21.  Licorice Mint

22.  Basil Mint

23.  Chewing Gum Mint

24.  Watermint

25.  Corn or Field Mint

Culinary vs. Aromatic: With all these varieties, not all of them are meant for cooking so make sure you do a little research to see which varieties are best in the kitchen and those that are best utilized for their aromatic properties.

Growing Regions: Different varieties of mint grow best in different conditions! It’s best that you consult with your local nursery to see what is best in your region!

Growing Conditions: Most mint varieties like full sun – partial shade, moist environments. When planted, they should be grown in pots or contained spaces as they have a tendency to be quite invasive of their space. 

Recipes: Come check out my website TheTableTogether.com or via direct link here for a few of my favorites, including, Freshly Squeezed Mint Lemonade, Tomato Mint Tapenade, Fresh Watermelon Salad with Ginger Mint Simply Syrup, and even a Bulgur Salad with Golden Raisins, Almonds, Mint and Lemon Honey Vinaigrette.

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Wednesday's In the Know: The Ultimate Cinco De Mayo Fiesta

With Cinco de Mayo tomorrow, it’s time to lay out the perfect plan for your ultimate (culinary) fiesta!

I have a whole slew of recipes on my website, including everything from my ultimate guacamole to grilled pineapple and mango salsas and numerous tacos, but what makes Cinco de Mayo so special is inviting all your friends and family over, and eating family style! My favorite way to do this is by creating a taco bar! Tortillas can be kept warm covered in a 200ºF oven or wrapped in towels. Grilled meat and sautéed veggies can be adorned with ultimate customization by each guest as they choose from a salsa bar, guacamole (of course) and other fresh ingredients to finish! 

Make a big batch of margaritas while keeping ice on the side (to not water them down), guava fresca and horchata for the kiddos and you are ready to celebrate! Personally speaking, I find that when given the opportunity to engage in a party, like making your own tacos, people really feel apart of the celebration. Have your guests bring their favorite salsa recipe and a bag of chips, for example, for the ultimate collaborative celebration.

Most importantly, think options, think variety and have fun – while of course – drinking responsibly!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Wednesday's In the Know: Asparagus!

Like soldiers lining a field, asparagus are one of those vegetables that stand at attention begging for us to incorporate them into our weekly menu routine. When in season, February – June, April & early May being their peak, I try to do just that capitalizing not only on their beauty and sophistication but also their texture and delicious flavor profile. Below is a quick summary of the best way to shop, store and cook asparagus in hopes that you too will enjoy their bounty this month!

Shopping:

• Always look for asparagus standing upright with their stem end in water. Asparagus are “living” and must keep hydrated for their ultimate potential to shine through. The tips should be tight and pointed and stalks bright green, firm to touch, and standing at attention without slouching. When you lift a bunch out of water, the bottom may be slightly dry, but should appear hydrated and healthy without the stems splintering.

Storing:

• When you get home, treat them like flowers by trimming a small portion of the stem and submerging them again with 1/2-inch of cold water in the fridge. If you do not have room to store them standing upright in the fridge, trim the stem and wrap in cold wet paper towels in a ziplock bag while keeping the bag unzipped.
• Again, asparagus are living and breathing so we must do everything in our power to create the ideal environment from which they can flourish. Right before cooking, trim another small portion from the stem and roast, blanch or peel into strips (if eating raw) to your hearts content.

Cooking:

• My preferred method is peeling them into long strips (from stem end to tip with a vegetable peeler) and tossing them raw in your salad or adorning a pizza. When not serving them raw, I like tossing asparagus with a good olive oil, salt and pepper and roasting them in a 400ºF oven for about 10 – 12 minutes, stirring halfway through.  However, all this being said, sometimes I like eating them as is maybe dipped in a little ranch if I am feeling adventurous.
• For delicious recipes featuring asparagus, like Steak and Asparagus Stir Fry, Feta, Leek and Asparagus Frittata or even my Spring Asparagus Tart, visit my website TheTableTogether.com.

However you enjoy your asparagus, I hope you pick up a bunch on your next trip to the market!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Wednesday's In the Know: Proper Measuring 101

What if I told you that the recipe for your deflated cake may not be the problem but rather the way in which you measured the ingredients? That’s right, there is a proper way to measure dry and wet ingredients and improperly doing so can make all the difference! Now, before you tackle your next recipe, let’s talk through the basics when it comes to measuring so that deflated cake soon becomes a true winner! 

Dry Measurement:

• Think…flour, beans, rice, baking soda and brown sugar.
• Always use measuring cups or spoons with a flat top and no lip (lip as in the kind you would pour out of). This way, you can accurately measure, pack (if appropriate), skim the top in a flat and even layer and cook or bake to your heart’s content!

Wet:

• Think…honey, wine, cream, chicken stock, vinegar, oil.
• Always use measuring units with a pouring spout! They were meant for properly and accurately measuring wet ingredients and easily transporting every last drop.

Baking:

• Think…chocolate soufflés, cookies, biscuits.
• Using a scale to weigh ingredients is the most precise and accurate measurement! Because baking is so precise and specific, I love when recipes include weights as a cup of flour for you may be different than a cup of flour for me. One person may have sifted, leveled or packed the brown sugar where another may not have.

Now that you have the skinny on properly measuring, I hope you find greater success with each and every recipe you aspire to master!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Wednesday's In the Know: Cooking with Chicken

Chicken…that delicious bird that for so many of us is a family favorite finding its way into our weekly menu routine time and time again!  Yes, chicken is low in fat, high in protein and extremely versatile, but just how versatile? Before you continue to reach for that family pack of chicken breasts, let’s talk chicken anatomy 101. Maybe, just maybe, you might find yourself venturing away from the norm and trying a new cut for dinner tonight. Why not, right?

White Meat: The leanest part of the bird. Because of this, it has the tendency to dry out pretty quickly and lack in flavor compared to that of darker meat. White meat cooks faster than dark meat and is preferred in salads and ideal for recipes with shorter cooking times.

• Chicken Breasts: Thick, juicy and the leanest part of the bird, one chicken breast is usually enough for your average adult. From soups, to tacos, pulled BBQ chicken sandwiches and even chicken parmesan, chicken breasts are a classic go-to for many of us!
• Chicken Tenders: That thin sliver of meat attached to the under belly of the chicken breast. Chicken tenders are great because they’re super thin cooking in just a few minutes! Given they are so small, a grown adult may need 3 – 4 in order to feel satisfied, but for kids, 1 – 2 is sufficient and a super delicious and easy dinner given their quick cooking time!
• Chicken Cutlets: Chicken cutlets result from taking your chicken breast, slicing it in half horizontally, wrapping each half in plastic wrap and using a cooking mallet to pound each breast (working with one at a time) until 1/4-inch thick. This allows the chicken to cook in just a few minutes per side. I love cooking with chicken cutlets because they cook so much faster helping to keep the meat nice and juicy as it cooks all the way through.

Dark Meat: Higher in fat than white meat yet still an excellent choice when it comes to a lean protein, dark meat – in my personal opinion – has more flavor! It does take longer to cook but is well worth it! Save your dark meat for longer cooking times, like braises, as the fat will keep it from drying. Dark meat is my preferred choice!

• Thighs: When serving dinner, a grown adult will usually eat 2 – 3 chicken thighs depending of course on what you are serving them with. I usually opt for skinless boneless as they will cook faster and make serving (and eating) that much easier!
• Drumsticks: A grown adult will usually eat 2 – 3 drumsticks for dinner! They take longer to cook as the meat has to cook all the way through the bone, but they are so good – and not to mention nostalgic from our childhood – that it’s just worth it sometimes!
• Wings: Small but mighty, wings lack a lot of meat and are messy given all the navigating to locate the small yield of meat. However much work may be required to enjoy them, they are a true classic come Super Bowl and parties where finger-licking is highly encouraged!

Regardless of your preference, and newfound knowledge of all the options to choose from, I hope that you go beyond your standard with the hopes of creating some “excitement” to your menu routine!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Wednesday's In the Know: Repurposing Leftover Rice

When making rice, especially for a small group (or even just yourself), what do you with your leftover rice? Make a delicious no-fuss rice pudding, stir fry or soup of course. Before tossing your cooked rice, think about whipping up a quick rice pudding for dessert or making a super healthy soup or even stir fry. For several recipes including cooked rice, like steak stir fry, rice soup and even my Mexican brown rice bowl with black beans, avocado and cotija, visit my website thetabletogether.com.

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Wednesday's In the Know: Garlic Varieties!

If you are anything like me and simply love garlic, knowing there are other varieties from which to choose from just may peak your interest. Do I have your attention now? Read on for more details, thanks to the thorough overview and pictures by Food Hacks.

Hardneck Garlic by Food Hacks

Hardneck Garlic:

• Overview: Hardneck garlic (Allium sativum ophioscorodon) tend to have more flavor than their soft-necked cousins. They're characterized by hard woody central stalks and a long flower stalk (scape) that loops and curls, usually twice. They tend to have four to twelve cloves in each bulb. They can also be found with a rosy color profile which are truly decadent yet hard to come by! – Food Hacks
• Use: Use these for roasts with gamier meats, like duck or venison, as well as vinaigrettes that have other hearty ingredients, like mustard or apple cider vinegar. If you're making garlic-infused olive oil or vinegar, use a hardneck garlic if one is available for more flavor. – Food Hacks

Softneck Garlic by Food Hacks

Softneck Garlic:

• Overview: Softneck garlic (Allium sativum sativum) is believed to have evolved from hardneck garlic and comprises most of the garlic you see in major supermarkets. Because it lacks the flowering scape of hardneck garlic, it produces many more cloves—sometimes as few as eight, and sometimes as many as thirty. – Food Hacks
• Use: If you want to eat or use garlic raw or lightly cooked, you'll probably head for a softneck variety. If you're making a simple salad dressing where garlic is a featured flavor, opt for softneck garlic. It has a more grassy, plant-like taste and doesn't have the bite of its hardneck siblings. – Food Hacks

Creole Garlic by Food Hacks

Creole Garlic:

• Overview: Originally thought to be a variety of softneck garlic, Creole garlic turns out to be in a class by itself—literally. These garlic bulbs tend to have up to 12 cloves and range from a beautiful light pink to an almost purple glow. Unlike the rosy varieties of hardneck garlics, the entire bulb itself tends to range in color from pink to red to purple. This type of garlic tends to have some heat to its flavor and the pungency varies depending on the variety you buy. Definitely do the sniff test before you purchase—it'll tell you how much “bite” the garlic contains. – Food Hacks

Black Garlic by Food Hacks

Black Garlic:

• Overview: It's recognizably garlic at first bite, but it has rich, plummy undertones as well as a hint of vinegar. It's a little chewy, like good dried fruit, and it works well when cooking for people who hate regular garlic. – Food Hacks
• Uses: According to some chefs, black garlic adds that rich, meaty umami flavor to dishes that might otherwise lack it. It works well in sauces and vinaigrettes, but not recommended for large-scale use, like marinades, given its higher ticket price! – Food Hacks

Scapes by Food Hacks

Scapes:

• Overview: Garlic scapes and ramps often get confused for one another, but they are two distinct varieties of greens. Scapes are the flowering stalk that grow in the middle of hardneck garlic bulbs. It twists and loops and often has a tear-drop shaped white bulb near its end. It's usually removed so that the plant won't produce more seeds and will instead grow a bigger garlic bulb. – Food Hacks
• Uses: Scapes are absolutely delicious, especially when sautéed in butter, oil, and seasoned with a little fleur de sel. The texture is tender yet crisp.  They're great as a side dish, steamed until tender and served in salads, or used as an accompaniment for pasta. Given their flavor profile is so delicate, they aren’t recommended in a vinaigrette, since their flavor may get lost. – Food Hacks

Ramps by Food Hacks

Ramps:

• Overview: Ramps (Allium tricoccum) tend to have a couple of wide, spade-shaped leaves and grow from 4 to 12 inches long with tender, pale-green stems. Their flavor is like a cross between young garlic and spring onions: pungent yet sweet. They're closely related to wild garlic (Allium vineale), which is considered by many to be a weed. – Food Hacks
• Uses: Like scapes, they work in just about anything, whether they're lightly sautéed and served alongside a main dish or used to create an extravagantly tasty pasta. – Food Hacks

Elephant Garlic by Food Hacks

Elephant / Buffalo Garlic:

• Overview: Elephant garlic (also called Buffalo garlic) is milder than most garlics, but has an onion-y edge to its taste. – Food Hacks
• Uses: Elephant garlic is often interchangeable with softneck garlics in terms of taste and works as well as softnecks in sauces, vinaigrettes, and stir-fries. It's also great when roasted, especially if you have a lot of people coming over, since it's so ginormous. – Food Hacks

Now that you have a few varieties of garlic to experiment with, I encourage you to take a trip to the market and start putting them to use!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Wednesday's In The Know: Truffles. The Highly Sought after and Priciest Vegetable in the World!

Those delicious decadent and highly sought after truffles…

I have seen the exchange of truffles with my own eyes: A undisclosed climate controlled white van pulls up. After quick verification you are who you say you are, the back doors open where crates, carefully lined with hay or straw (or the likes of it), are nestling truffles with the upmost respect and attention to preserving their fragile nature. A scale is brought out and after a quick exchange on the amount desired, truffles are weighed, a nod is given and they make their way to what looks like a to-go container also lined with a hay-straw like substance. Money is exchanged, doors are closed (and locked) and you are both on your way! Yes, I have seen this exchange with my own eyes and although it may look like a very “sketchy” transaction, its truffles that are causing the fuss.

Yes, they will cost you a pretty penny, hence the heavy security, but they are worth every ounce (literally!). Bought by the ounce, truffles are a delicacy often splurged on while toasting to a special night out or special occasion. Personally speaking, I don’t think we need to find a special occasion to enjoy them, just a forecasted budget that allows for their addition from time to time. Now that I have given my humble opinion on the matter, let’s dig a little deeper to fully understand what all this “hype” is about.

Overview:

• Truffles are part of the fungi family but solely grow underground. They can range in size from that of a walnut to the size of a grown man’s fist. Truffles are highly sought after by diners because of their irresistible flavor profile and by truffle hunters because of their high ticket price. Usually found at the base of trees, pigs or dogs are often used to locate them simply using their sense of smell as a guide. Truffle sniffing dogs are most commonly used as pigs have a tendency to eat the truffles once they find them, making them very pricey pigs!!! Truffles cannot be cultivated or controlled which makes them so special and again, highly sought after. If a distributor doesn’t have truffles, they simply have to wait for a shipment before they can fulfill the order.

Varieties:

• Black Truffles:
  • Price: On average, black truffles will run you $95 per ounce. A few shavings of black truffles can cost an extra $100 at most restaurants but most (including myself) say its worth it on a special occasion!
  • Overview: Most popular in restaurants because of their availability and lower price point.
• White Truffles:
  • Price: On average, white truffles will run $168 an ounce because they are not as common or readily available as black truffles.  According to CBS News, a European white truffle can sell for $3,600 a pound! CBS News also reported that recently, one two-pound white truffle sold for $300,000 which speaks to the needed security detail and “sketchy” transaction mentioned earlier.  
  • Overview: Highly sought after but harder to find. White truffles tend to have a stronger aroma and flavor profile than black truffles making a huge statement to anything they touch!

Buying:

• Mostly found online, at specialty (as in very high end) stores and through private distributors, truffles are a hot commodity and hard to get your hands on. Your best bet may be making friends with the chef at your high end eateries and seeing if they will share their contact.  I have seen the distribution centers where truffles are held and the smell alone in this undisclosed and heavily gated and alarmed facility is enough to put you over the edge.

Cleaning:

• Since truffles are not peeled before use, it is important that you carefully but meticulously clean them! Use a soft mushroom brush and a little water to carefully scrub the outside ensuring you reach between all the nooks and crannies.

Carefully dry with a paper towel before use.

Cooking:

Truffle slicers are what most restaurants use to shave small amounts of truffle onto your dish of choice. Truffles can also be grated depending on the desired use.

Now that you have the skinny on truffles and all of their delicious characteristics, you may want to start saving for that ounce of shaved truffle on your pasta course.

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Wednesday's In The Know: Maximizing Your Lemon and Limes Juicy Potential

Ever wonder how to squeeze out that last drop of juice from your limes and lemons? You know it’s in there, right? Let me help!

1.   First and foremost, before slicing your citrus in half, gently press down and roll your lemon or lime on your countertop. This loosens the membranes and segments inside resulting in more juice!

Photo by Tiffany Lewis

2.   Use a lemon or lime juicer (yellow for lemon, green for limes) and place the lemon or lime inside (counter intuitive – think about pushing the lemon or lime inside out). Close the handle, squeeze and watch that last ounce come pouring out (without seeds and pith!). Winner!

Now, before you toss that juiceless lemon or lime, think about putting them in your water pitcher or lemonade as the peel and pith still pack tremendous flavor, even minus that last ounce of juice!  And, if your looking for a few ways in which to utilize all that freshly squeezed juice, I have a few recipes you may want to check out! From Classic Lemonade to my refreshingly sweet Peach Lemonade and Mint Lemonade (which is also terrific with rosemary or basil in place of the mint) and even a classic Margarita I have you covered!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

Cheers to starting a new tradition around The Table Together!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Wednesday's In The Know: Mushroom Varieties

With countless varieties of mushrooms exciting foragers across the Pacific Northwest (and beyond) it’s time to understand which is which and the best uses for each. Plus, if nothing else, it’s a great excuse (as if we needed one) to visit your local farmers markets when on the quest for a new variety to incorporate into your weekly menu routine!

A HUGE thank you to Real Simple and Epicurious for the information and pictures below!

Photo by Tiffany Lewis

1.     Portobello:

• Alternate Names: Portobella, field mushroom, open cap mushroom – Epicurious
• Characteristics: Common in Italian cooking, dense, rich portobellos lend depth to sauces and pastas and make a great meat substitute. Their large caps are perfect for marinating and grilling. When portabellos are young and small, they're called criminis – Epicurious
• Characteristics Continued: Up to 6 inches across, Portobello’s have a big, steak-like taste and texture; in fact, the huge, umbrella-like caps are often eaten as vegetarian burger substitutes. Remove the woody stems before eating -  Real Simple

Photo Courtest of Epicurious

2.     Oyster:

• Alternate names: Tree oyster, angel's wings – Epicurious
• Characteristics: Although these can be found in the wild growing on the sides of trees, the ones you'll find in the store or on a menu are most likely cultivated. Like their namesakes, they're whitish in color and fan-shaped, and possess a delicate odor and flavor. Oyster mushrooms are found in many Japanese and Chinese dishes such as soups and stir-fries – Epicurious
• Characteristics Continued: Velvety and trumpet-shaped, oyster mushrooms have delicate brown, gray, or reddish caps on gray-white stems. They have a peppery flavor that becomes very mild when cooked. Young, small specimens are considered the best – Real Simple

Photo Courtest of Epicurious

3.     Hen of the Wood:

• Alternate names: Maitake, sheepshead mushroom, ram's head, kumotake – Epicurious
• Characteristics: From afar, this mushroom can look like a head of cabbage. Cultivated, as well as found in the woods, hen of the woods mushrooms are often sold in clusters with their soft, feathery caps overlapping. This mushroom has an earthy aroma and a gamy flavor, and is native to both the northwestern United States and Japan, where it's known as maitake ("dancing mushrooms") – Epicurious

Photo by Tiffany Lewis

4.     Shiitake:

• Alternate names: Shiitake, black forest, black winter, brown oak, Chinese black, black mushroom, oriental black, forest mushroom, golden oak, Donko – Epicurious
• Characteristics: In Japanese, shiitake means "oak fungus," which describes where the mushrooms can be found in the wild. These days, however, most shiitakes are cultivated. They're best identified by their caps, which curl under ever so slightly. Fresh shiitakes have a light woodsy flavor and aroma, while their dried counterparts are more intense – Epicurious
• Characteristics Continued: With meaty tan to dark-brown umbrella-like caps, shiitakes have a distinctively smoky flavor and taste best when cooked. Available fresh or dried, they work well in stir-fries as the flavor doesn’t fade next to ginger and garlic. Although the stems are too tough to eat and should be removed from the heads before cooking, you can use them to flavor stocks and sauces before discarding – Real Simple

Photo by Tiffany Lewis

5.     Crimino (crimini, pl.):

• Alternate names: Crimini, cremini, baby bellas, golden Italian, Roman, classic brown, Italian brown, brown mushroom – Epicurious
• Characteristics: A crimino is a young portobello. Although the crimino is darker, firmer and more flavorful than its cousin the white button mushroom, the two can be used interchangeably. Increasingly, retailers hoping to capitalize on the popularity of the portabellos are selling crimini mushrooms as "baby bellas " – Epicurious
• Characteristics Continued: Similar to white mushrooms but with a firmer texture and deeper flavor, creminis are actually immature Portobello’s. The button-like caps range from pale tan to rich brown. The stems are edible – Real Simple

Photo by Tiffany Lewis

6.     White button:

• Alternate names: Table mushroom, cultivated mushroom, button, champignon (de Paris) ­– Epicurious
• Characteristics: Less intensely flavored than many of its more exotic kin, the white button is the most ubiquitous of mushrooms in the United States. It can be eaten either raw or cooked, and works well in soups and salads, and on pizzas. In France, button mushrooms are called champignons – Epicurious
• Characteristics Continued: The most common type, white mushrooms range in size from tiny—called button, which are harvested when young and have the mildest flavor—to jumbo, which can be stuffed and baked. Creamy white to pale tan, they have a firm texture and a delicate flavor – Real Simple

Photo by Epicurious

7.     Chanterelle:

• Alternate names: Golden (yellow) chanterelle, egg mushroom, girolle (girole), Pfifferling – Epicurious
• Characteristics: Trumpet like, with a depression in the center of its cap, the chanterelle is one of the most popular wild mushrooms. (Because they're notoriously difficult to cultivate, chanterelles are usually foraged in the wild.) Fleshy and firm, they're described as having an apricot like scent. They're common in many European cuisines, including French and Austrian, and are also native to the United States – Epicurious
• Characteristics Continued: Prized for a fruity aroma, chanterelles range from yellow, orange, and brown to pale white or black. The funnel-shaped caps have wrinkles instead of gills on the underside, which should be washed quickly but carefully before using – Real Simple

Photo by Epicurious

8.     Porcino (porcini, pl.):

• Alternate names: Cèpe (cep), bolete, king bolete, borowik, Polish mushroom, Steinpilz, stensopp, penny bun – Epicurious
• Characteristics: Slightly reddish-brown in color, porcinis are one of the most prized wild mushrooms, sought out for their smooth texture and aromatic, woodsy flavor. They're popular in Italy, as well as in France, where they're called cèpes. Fresh porcinis aren't as easy to locate in the United States, but dried ones are easily reconstituted by soaking in hot water – Epicurious

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Wednesday’s in the Know: Introducing 33 Varieties of Onions (and Counting)

However strong onions ultimate impact (think tears) onions can have, they also can provide a delicious sweet finish. It’s understanding the varieties and how to best utilize each variety that can ultimately take ordinary to extraordinary levels! With over 33 varieties, some of which you may need to do some searching for, there really is no excuse not to utilize them in your weekly menu rotation. To understand just what these 33 varieties are and the best ways to use each and every one of them, Saveur Magazine has an incredible write up in their onion guide, which I have shared below. Pictures by Todd Coleman

Photo by Todd Coleman

1. Pearl onions: come in many colors and varieties; great for boiling and pickling.
2. Bianco di Maggio: Italian heirloom cipolline with white, sweet flesh.
3. Thai shallots: More demure than European varieties, Thai shallots are great for spice pastes.
4. Yellow storage onions: Also known as common onions, are workhorses of the kitchen.
5. Tropea lunga: Italy's famed zest tropea Lunga turn fragrant and luscious when grilled.
6. Torpedo onions: Best grilled or pickled, tender fresh torpedo onions, have a concentrated sweetness.
7. Owas: Teardrop-shaped owas are slightly spicy and excellent for sauce bases.
8. Creole onions: Baby red Creole onions are so named because of their surprising spice.
9. Mayan sweets: Mayan sweets are fresh, juicy mild onions available in the States in fall and winter.

Photo by Todd Coleman

10.  Texas sweets: Texas sweets are descendants of Bermuda onions, brought here in 1898.

11.  Cipolline onions: Cipolline onions are flat Italian varieties that turn buttery when roasted.

12.  Candy hybrid: The super sweet candy hybrid is the ideal dried onion for caramelizing.

13.  Red Bull onions: Large Red Bull onions keep longer than most dry onions and have a muted spice.

14.  Inca sweet: Inca sweet is a mellow variety from Peru sold fresh in the States during the winter.

15.  French gray shallots: French gray shallots are coveted by chefs for their creamy texture and refined flavor. Use them in vinaigrettes.

16.  Walla Wallas: Insanely sweet Walla Wallas are available in the summer from Washington State; you can eat them like apples.

Photo by Todd Coleman

17.  Siskiyou onion: The sweet Siskiyou onion is harvested in the Pacific Northwest, sold fresh in summer, and is best raw.

18.  Turbo onions: Small, spicy turbo onions are a new storage variety with great heat.

19.  Stuttgarters: Stuttgarters are classic dried yellow cooking onions often grown as pearls.

20.  Copras: Late-season copras are surprisingly juicy and large for storage onions.

21.  Wethersfields: Heirloom red Wethersfields were grown by Thomas Jefferson, who loved their sweetness.

22.  White granex: White granex is a cousin of Vidalia, a popular sweet onion from the South.

23.  Australian browns: Since the 1880s, Australian browns have been prized for their pungent flesh, which is flavorful when cooked.

24.  Red baron: Red baron is a smallish, popular red storage onion with pronounced sharpness.

Photo by Todd Coleman

25.  Maui onions: Maui onions grow on the dormant Haleakala volcano; they're ideal raw.

26.  Red zeppelin: Red zeppelin are intensely oniony for reds; a popular hybrid for storage.

27.  Red burgermeisters: Red burgermeisters were bred to be sandwich onions. Sweet, with great crunch.

28.  Paris silver-skins: Often harvested young, Paris silver-skins are white, crisp, mild, and great for pickling.

29.  French shallots: French shallots have more spice and heat than Asian varieties. Excellent for sauces.

30.  Crystal white wax: Crystal white wax is a mild, common pearl that retains its shape when cooked.

31.  Jet set: Jet set is a spicy small yellow onion that arrives early in the season.

32.  Flat of Italy: Flat of Italy are heirloom Italian cipolline, ideal for roasting.

33.  Giant red hamburger: Giant red hamburger is an aptly named variety that's sweet and juicy and big as a bun.

I couldn’t have summarized those better myself! Now that you have a new list of 33 onions to keep your eye out for, I hope that you have fun playing around with them and hopefully, find a few favorites!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

Cheers to starting a new tradition around The Table Together!

P.S. Coming in the New Year (TBD March 1), I am launching a You Tube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life! Stay tuned for more info to come…

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Wednesday’s In the Know: Marinades Vs. Vinaigrettes

Oil, acidity, salt, pepper…They share a lot of the same genetic makeup but have you ever wondered what the true differentiator is?

Marinades:

• The Foundation: A marinade usually consists of a fat (some sort of oil), acidity (squeeze of lemon juice, pineapple juice, apple cider or any other acidic agent), spices (usually toasted – if applicable – and freshly ground for maximum flavor profile), herbs (fresh or dry), salt and pepper. Of course you can add garlic, ginger, shallots and even brown sugar and peanut butter!
• Purpose: Marinades are used to infuse proteins, or even veggies, with whatever concoction you have created. Marinades can also act as a tenderizer while imparting delicious flavor before it even hits the pan!  If you are “marinating fruit” (usually done with sugar, like for a pie), that is called “macerating.” By the way, if you like apple pie, this apple pie recipe is on constant request!

Vinaigrettes:

• The Foundation:  A vinaigrette usually consists some sort of fat (oil of choice), acidity (vinegar or lemon juice typically but don’t overestimate orange and even pineapple juice), salt and pepper. You can absolutely enhance the vinaigrette with fresh herbs, spices, garlic, shallots, and even Dijon mustard!
• Purpose: Vinaigrettes are used as a salad dressing and can be customized to the accompaniments (candied nuts, cheeses, fruit or protein) every night of the week! Make sure you toss the vinaigrette with your greens of choice right before serving to keep them from going limp!

Are they Interchangeable?

• Yes, I knew you were going to go there! See how smart you are!!! In most cases, yes – my Grilled Flank Steak Salad with Fresh Summer Peaches, Corn and Gorgonzola is a perfect example – but make sure the amount of acidity (usually more in a vinaigrette) is considered with the amount of time you are allowing your protein to marinate. Marinating proteins too long in lots of acidity will “cook” them before even hitting the pan! When making a salad with marinated protein, I love making a larger batch of marinade and keeping a portion for tossing the salad greens at the end – the Grilled Flank Steak Salad mentioned above is a prime example. Just make sure the marinade reserved for your salad greens never came in contact with the raw meat and you are good to go!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

Cheers to starting a new tradition around The Table Together!

P.S. Coming in the New Year (March 1), I am launching a You Tube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life! Stay tuned for more info to come…

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Wednesday's In the Know: The 7 Cuissons

I will never forget the countless hours at Le Cordon Bleu flipping through flashcards, especially trying to remember the spelling and definition of each cuisson during Foundations 1 class.  The 7 cuissons refers to the 7 classic cooking techniques. Fully understanding these cuissons helps you determine which method of cooking should be used based on the protein at hand and overall desired outcome. For example, a tough piece of meat would best benefit from braising.

So class, let’s begin:

Le Rotir: Roasting

• Cooking a tender piece of meat in a dry atmosphere on high heat, usually around 425ºF.

Le Poeler: There isn’t an exact translation but…

• Le poeler is a humid roasting method used for cooking cuts too tough for dry roasting but too tender for braising. This technique isn’t often used.

Le Sauter: Sauté or Pan-Frying

• Cooking tender pieces of meat in a blazing hot pan with a little bit of fat (usually oil) on the stovetop. The dark sear results in a beautiful golden brown color – what we called GBD (golden brown and delicious) in culinary school – and that adds tremendous flavor. Color = flavor!

Le Grillier: Grilling

• Cooking directly over a hot heat source below. Think steaks or hamburgers.

Le Frire: Deep Frying

• Cooking an item fully submerged in hot fat (usually peanut or canola oil depending on what you are making). Think fish and chips, coconut shrimp or tortilla chips.

Le Pocher: Poaching

• Cooking an ingredient fully submerged in liquid (water or stock). From fish, shrimp and chicken!

Le Braiser: Braising

• Cooking an ingredient almost fully covered (by ¾) in liquid. Low and slow is the goal here as the slow cooking method tenderizes the meat resulting in a delicious “falling off the bone” flavor profile and consistency.

Most of these I am sure you already knew, but by understanding the 7 cuissons, you become more empowered to venture away from your preferred cooking technique exploring a whole new territory of pure deliciousness!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

Cheers to starting a new tradition around The Table Together!

P.S. Coming in the New Year (TBD March 1), I am launching a You Tube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life! Stay tuned for more info to come…

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Wednesday's In the Know: Meat Marinades – Think Outside the Box

We all know that meat marinades can tenderize, infuse and ultimately give tremendous flavor to our proteins and veggies, but did you know just how many options are available to you? Knowing this, you can marinate your proteins every night of the week and no one would ever know you were simply switching a few ingredients around!

First of all, what is a marinade:

• In its simplest and purest form, marinades are used to tenderize proteins and infuse them with flavor. A marinade usually includes a fat (oil) and acid (vinegar, pineapple juice, etc.).
• From here, it’s fun to think outside the box by adding herbs (chopped rosemary, thyme, basil oregano, sage, mint, tarragon, etc.), zest (orange, lemon, lime), onions (yellow, shallots, and even leeks or green onions) and spices like cumin, cayenne, paprika, etc.
• Place all ingredients in a heavy duty Ziplock bag, add protein and allow to marinate at room temperature for 30 minutes, if cooking right away. If cooking later, place on the lowest shelf in your refrigerator overnight or in the morning for that night’s dinner. Be careful to not marinate too long as the acid can start to “cook” the protein.

Marinades can come in all forms: Here are a few ideas in addition your standard oil and vinegar concoction: 

• Greek Yogurt
• Beer
• Pineapple juice
• Apple cider
• Tomato sauce
• Papaya Juice
• Caper Juice

Now that you are equipped with a few new ways to take your weekly cooking routine to the next level, where are you going to begin? 

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

Cheers to starting a new tradition around The Table Together!

P.S. Coming in the New Year (TBD March 1), I am launching a You Tube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life! Stay tuned for more info to come…

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Wednesday's In The Know: Pomegranates...The Basics!

This week we are focusing on glorious, beautiful pomegranates! We kicked off our pomegranate emphasis yesterday in Tuesday’s Tip of the Day as we discussed two sure ways to quickly and efficiently seed pomegranates. Today, I want to talk through selecting and storing them.

Shopping for Pomegranates!

• When looking for a pomegranate, look for ones that are firm to the touch, have little to no blemishes and are heavy for their size. Heavy pomegranates will have more juice yielding juicier seeds! Win-Win! 

Storing:

• Store pomegranates in the refrigerator for up to 3 weeks. If you seed the pomegranates, store excess pomegranate seeds in the freezer for delicious pops of color and a burst of sweet-tanginess.

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

Cheers to starting a new tradition around The Table Together!

P.S. Coming in the New Year (TBD March 1), I am launching a You Tube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life! Stay tuned for more info to come…

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!