The Ultimate Baking Guide: 5 Steps to Becoming a Better Baker | Wednesday’s In the Know!

With the holidays quickly approaching, you wouldn’t believe the number of questions I get when it comes to baking. To help answer all your sweet (pun intended) culinary questions, I have turned to The Food Network Kitchens for their complete and thorough rundown! With these simple steps, you will be baking like a champ and the talk of your holiday potluck.

Measure Flour the Right Way:

Flour is tricky – pack it too tightly into a measuring cup, and you might end up with more than a recipe intended. The most-accurate way to measure flour is to weigh it in grams — but not all recipes offer ingredients’ optimal weights (or were even developed with weight in mind).

In our Food Network Kitchen, we aerate the flour a little with a fork, spoon it into a measuring cup, and then level it off — many other pros follow this procedure, too. But other recipe writers might prefer a different method, which could alter how you approach their recipes. In cookbooks and magazines, look for advice in the recipe headers, cook’s notes, or index. But when in doubt, go with our method and adjust the amount next time, if necessary. – The Food Network Kitchens

Make Friends with Parchment:

Parchment helps food lift easily off baking sheets and pans, but it’s handy in other ways, too. For instance, sift dry ingredients onto a piece of parchment, lift up the sides, and use it like a funnel to minimize spills as you’re adding ingredients to a mixing bowl. Or, keep pie dough from sticking to your work surface by rolling it out sandwiched between two pieces of parchment (which also make transporting the dough less cumbersome). – The Food Network Kitchens

Give Eggs Some Space:

It’s frustrating to have to fish eggshells out of a mixing bowl filled with ingredients. Minimize the unwanted crunch by cracking eggs into a separate bowl and then adding them to the mix. This will ensure you never ruin your batter with a bad egg, either. ­– The Food Network Kitchens

Warm Ingredients to Room Temperature — Fast: 

Lots of recipes call for room-temperature eggs or butter, but how many of us always forget to pull them out of the fridge early enough? (Answer: all of us.) A couple of tricks will dispel the problem: Place eggs in a bowl of warm water for about 5 minutes to remove the chill, and cut cold butter into super-thin slices, which will help soften it up much more quickly. – The Food Network Kitchens

Get a Lift with Foil:

Before making brownies or bar cookies, line your baking pan with a piece of foil large enough to hang over at least two sides. Grease the foil, add the batter, and bake as you would normally. When your treat is done and cooled, use the foil overhang as handles to easily lift your goodies out of the pan. – The Food Network Kitchens

For other terrific tips and hundreds of recipes, including tons of baked sweets like my Famous Chocolate Chunk Pecan Cookies, Banana Streusel Muffins, Chocolate Pecan Fudge, Brown Sugar Cardamom Cake, and even Espresso Brownies – to name a few –  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: Edible Flowers, Fresh from the Garden of Melissa’s Produce

Ever strolled through the market and seen edible flowers? They may seem too gorgeous to eat, or slightly intimidating in the same fashion, but edible flowers are a great finishing touch and added sophistication to any dish it adorns. It’s a simple touch of elegance that can quickly take ordinary to extraordinary levels. 

How would you use edible flowers?

Edible flowers are great to add texture, aroma, color and flavor to anything that it touches. Whether candied, used as a garnish, minced and added to butter, jams and jellies, in marinades or vinaigrettes, teas, cocktails or simply as a gorgeous show-stopping finishing touch, edible flowers have gained mass appeal over the last several years.

A few varieties of edible flowers as provided by WhatsCookingAmerica.net:

Begonia – Tuberous begonias and Waxed begonias  –

·      Tuberous Begonias (Begonia X tuberosa) – The leaves, flowers, and stems are edible. Begonia blossoms have a citrus-sour taste. The petals are used in salads and as a garnish.  Stems, also, can be used in place of rhubarb.  The flowers and stems contain oxalic acid and should not be consumed by individuals suffering from gout, kidney stones, or rheumatism.

·      Wax Begonias (Begonia cucullata) – The fleshy leaves and flowers are edible raw or cooked.  They can have a slight bitter after taste and if in water most of the time, a hint of swamp in their flavor.

Carnations (Dianthus caryophyllus – aka Dianthus) – Carnations can be steeped in wine, candy, or used as cake decorations.  To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower.  Dianthus are the miniature member of the carnation family with light clove-like or nutmeg scent. Petals add color to salads or aspics.  Carnation petals are one of secret ingredients that has been used to make Chartreuse, a French liqueur, since the 17th century.

Dandelions (Taraxacum officinalis) – Member of the Daisy family.  Flowers are sweetest when picked young.  They have a sweet, honey-like flavor.  Mature flowers are bitter.  Dandelion buds are tastier than the flowers: best to pick these when they are very close to the ground, tightly bunched in the center, and about the size of a small gumball.  Good raw or steamed.  Also made into wine.  Young leaves taste good steamed, or tossed in salads.  When serving a rice dish use dandelion petals like confetti over the rice.

Marigold (Tagetes tenuifolia – aka T. signata) – The marigold can be used as a substitute for saffron.  Also great in salads as they have a citrus flavor.

Lilac (Syringa vulgaris) – The flavor of lilacs varies from plant to plant.  Very fragramt, slightly bitter.  Has a distinct lemony taste with floral, pungent overtones. Great in salads and crystallized with egg whites and sugar. 

Honeysuckle (Lonicera japonica) – Sweet honey flavor. Only the flowers are edible.  NOTE: Berries are highly poisonous – Do not eat them!

Impatiens (Impatiens wallerana) – The flowers have a sweet flavor.  They can be used as a garnish in salads or floated in drinks.

Primrose (Primula vulgaris) – Also know as Cowslip.  This flower is colorful with a sweet, but bland taste.  Add to salads, pickle the flower buds, cook as a vegetable, or ferment into a wine.

Queen Anne’s Lace (Daucus carota) – Also known as Wild Carrot and Bishop’s Lace.  It is the original carrot, from which modern cultivars were developed, and it is edible with a light carrot flavor.  The flowers are small and white, and bloom in a lacy, flat-topped cluster.  Great in salads.  NOTE: The problem is, it is closely related to, and looks almost exactly like another wild plant, Wild or Poison Hemlock, which often grows profusely in similar habitats, and is said to be the most poisonous plant native to the United States.  The best way to differentiate between the two plants is to remember that Queen Anne’s Lace has a hairy stem, while the stems of Wild Hemlock are smooth and hairless and hollow with purple spots. 

Roses (Rosa rugosa or R. gallica officinalis) – Flavors depend on type, color, and soil conditions and can be reminiscent of strawberries and green apples with subtle undertones ranging from fruit to mint to spice.  All roses are edible, with the flavor being more pronounced in the darker varieties. Miniature varieties can garnish ice cream and desserts, or larger petals can be sprinkled on desserts or salads.   Petals also look great when frozen in your ice cubes. To do this, simply add them to an empty ice cube tray, fill with water and freeze.

Risks:
Now before you head to your garden with your kitchen sheers, its important you know which flowers are safe to eat as not all are edible and can actually be toxic. When in doubt, purchase edible flowers from a reputable supplier, like Whole Foods or Bristol Farms.

Where can I purchase edible flowers:

Look for edible flowers in pre-packaged containers – by the fresh herbs in the produce section - at your local retailer. My favorite variety is from Melissa’s Produce for not only their quality but attention to maintaining the integrity of each product they carry, even beyond those gorgeous petals. Farmers markets also carry them on occasion, but ensuring your flowers are pesticide free is critical!

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: Everyday Staples for your Kitchen Crock

When it comes to cooking, I always tell my clients to do whatever they can to set themselves for success. From determining your menu, realistically knowing what you and your kitchen can handle, including the right tools for the job, you prepare yourself for success. Depending on what’s on your weekly menu rotation, the specifics and quantity of each cooking utensil that should be in your crock will vary, but these are a few of my basics that can be tweaked to your home and cooking repertoire.

Whisk:

• At least two! If you use Teflon, make sure there is a silicon base so the metal doesn’t scratch the pan.

Spatula:

• At least two! There is nothing worse that realizing midway through a recipe that your only spatula is in the dishwasher or bottom of the sink. I have 4, but that’s just me.

Wooded Spoon:

• Two! And since we are on the topic, don’t let your wooden spoon simmer away with the saucepan’s contents! Quickly use to stir and transfer to a spoon rest in between.

Fish Spatula:

• One! you may not know what this is, but trust me, it will change your life! These are great for not only cooking fish, but chicken, pork, steaks and even flipping roasted veggies and potatoes in one quick motion. Heck, I even know someone that uses it to sift flour.

Tongs:

• Two ­– Three! One can be used for raw meat, one can be used for cooked meat and one is on backup for a quick toss or turn. Having to rush back and fourth to your dishwasher or sink is definitely not setting yourself for success!

Ladle or Spoon:

• One! This is great for soups or quickly transferring stock from one pan to another.

Slotted Spoon, both wide and narrow tips:

• Great for blanching, poaching eggs, and removing items from water without the excess water.

Microplain:

• One! From quickly grating lemon, lime, oranges, garlic, cheese, or ginger, having a microplain at the handy is a must!

Now that your crock is fully stocked and ready to master any task at hand, make sure you place it by the cooktop for easy access!

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: Everyday Essential Kitchen Knives

Last week I spoke to the #1 most important skill that every home cook should have. Do you remember??? Knife skills! If you missed it, you can check out my YouTube tutorial on knife skills via this direct link The Table Together with Tiffany Lewis.

Today I want to carve some light (pun intended) into the everyday essential knives every home cook should have!

Chef Knife:

A chef knife is going to be your workhorse! Make sure you purchase yours from a reputable cooking store that allows you to try it. As I tell my students, you would never buy a car that you had never test drove. The same should go for knives! It should feel good in your hand, the length of the tip should be ideal, not too long or too short, and the handle should fit ergonomically in your hand. If you have big hands or long fingers, you may want a wider/bigger grip where a small petit hand may want a smaller more narrow grip. “Test drive” them all and see what feels right for you! This is a personal choice and should feel right for you! Looking good is a bonus, but trust me, looks fade quick if it’s not a perfect match…similar to relationships, wouldn’t you say?

Pairing Knife:

A pairing knife is used for smaller tasks, like trimming the tips of green beans or topping strawberries! Again, this should feel good in your hands.

Slicer:

Your slicer has serrated “teeth” that are meant to grip onto tough or waxy items. For example, to slice bread or cut tomatoes or grapes in half. You can find long and short serrated knives which both would great. The choice really comes down to your intended use. I have both, using the longer serrated knife for slicing bread and my smaller serrated knife for halving tomatoes and grapes. 

Carving Knife:

This is a long knife blade that is intended for carving. From whole roasted chicken, turkey and spiral glazed ham, the long blade reaches across the protein helping you to carve it in smooth clean strokes.

Carving Fork:

An essential tool to help carve proteins, it holds the protein in place as you carve. Without the carving fork, its easy for the bird or protein to move making it not only dangerous, but a lot more difficult!

Favorite Brands:

Personally speaking, I have used a lot of knives in my days and it depends on what feels right for me. Again, what feels right for me might not feel right for your but regardless of what feels right, it is critical that you choose a reputable company that excels and takes pride in their product from the blade to the bolster (handle), like Global. From there, you can make your selection based on their incredible suite of knives knowing with 100% confidence your knife is one of the absolute best on 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: All Things Pumpkin, Including Some Killer Pumpkiney Recipes!

With Halloween just around the corner, and our doorsteps and stairwells prime for adorning, it’s only appropriate that we take this opportunity to speak to the bounty of pumpkins and varieties thereof at our local markets and farm stands. 

I have said it before and I will say it again, but less is more! Whether looking for something small to speak to the season at hand, wanting to add color to a desolate mantle or creating a festive and seasonally inspired tablescape for your dinning room table, think no farther than pumpkins – and gourds since on the topic.

Pumpkins at a glance, thanks to our trusted friend Wikipedia:

Itty-Bitty: All 2 to 5 pounds, 100 to 110 days to harvest

• Baby Bear
• Baby Pam
• Small Sugar
• Spooktacular
• Sugar Treat
• Winter Luxury

Medium: All 8 to 15 pounds, 100 to 110 days to harvest

• Autumn Gold
• Bushkin
• Frosty
• Funny Face
• Harvest Moon
• Jack-o-Lantern
• Long Island Cheese
• Lumina (white skin)
• Spirit
• Young's Beauty

Large: All 15 to 40 pounds, 100 to 110 days to harvest

• Aspen
• Big Autumn
• Big Tom
• Connecticut Field
• Ghost Rider
• Happy Jack
• Hercules/Super Herc/HMX 3692 PMR
• Howden Field
• Jackpot
• Jumpin' Jack
• Magic Lantern PMR
• Pankow's Field

JUMBO: All 50 to 100 pounds, or much more; 120 days to harvest

• Atlantic Giant
• Big Max
• Big Moon
• Mammoth Gold
• Prizewinner

Some of my personal favorites, thanks to Haunted Bay for the pics:

For the Doorstep:

• Cinderella
• White Gost
• Jarrahdale
• Blue Lakota
• Fairytale
• One Too many

For the Mantel or Dining Room Table:

• We Be Little
• Baby Boo
• Casper
• Tiger
• Apple (Gourd)
• Autumn Wings (Gourd)
• Carnival Squash
• Baby Bear

With pumpkin patches at their prime, I invite you to join me in the quest for the perfect pumpkin! Don’t forget to pick up a few of those little guys for your tabletop too!

For other terrific tips and hundreds of recipes, including several with pumpkin like Pumpkin Bread, Pumpkin Coconut Curry Soup, Pumpkin Chocolate Chip Cookies, and even a Pumpkin Pie Milkshake, 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: Varieties of Eggplants

For those of you that love eggplants, you are in for a real treat today! With an incredible bounty of eggplants and varieties thereof, I find it only appropriate to shed a little light on their remarkable beauty.

It’s important when working with eggplant to not only know the varieties that are available to you, but also how to shop for, store and cook with them! For an incredibly thorough overview of working with eggplants, I defer to one of my favorite resources for knowledge and recipes, Cooking Light:

Season:

Although available year-round, eggplant is at its peak from July to October.

Choosing:

When selecting, look for eggplants with firm, glossy skin. Size and color vary widely among types, but the eggplant should feel heavy. Avoid those with wrinkled skin, soft spots, or brown patches.

Storing:

Store whole, unwashed eggplants in a produce bag to retain moisture and prevent shriveling. Because it can’t withstand temperatures below 45 degrees without damage, keep eggplant in your vegetable bin or the warmest section of your refrigerator.

Cooking:

Grilled, cut into planks and fried, or sautéed in a sauce, for starters....

Health Benefits:

Studies have shown that the health benefits of eggplants include lowering of blood cholesterol, blood pressure, anti-cancer properties and weight management.

Majority (if not all) the nutritional value and health benefits of eggplants are obtained from the skin of the vegetable. Unfortunately, majority of the recipes that we eat do not include using the skin of this beautiful vegetable. The eggplant skin is full of fiber, potassium and magnesium and antioxidants. You may not know that the phenolic content in eggplants, makes it such a strong free radical scavenger that the eggplant is ranked among the top 10 vegetables in terms of oxygen radical absorbency. – Nature and Nutrition

Varieties to Choose from, Thanks to Leaf Tv:

Thai Eggplants

The most common eggplant grown in Thailand is the Thai Eggplant. This golf-ball-sized vegetable is bitter in taste; the seeds are particularly bitter and are removed before cooking. This eggplant comes in many colors, but is typically green with yellow or white stripes. The Yellow Egg is a Thai heirloom eggplant. These egg-shaped vegetables are yellow in color. The Thai Long Green is another heirloom eggplant; it is long and light green. These eggplants are used cubed in hot curry dishes.

Japanese White Egg

The Japanese White Egg eggplant is very productive, giving large quantities of small white vegetables. These eggplants have a thin skin and a delicate, sweet flavor. The vegetable is slender and comes in a variety of colors: it can be white, pink, green, lavender or purple. Its stem is most often dark purple. The White Egg is roasted and served as a vegetable or added to Japanese soups or sesame chicken.

Ping Tung Long

The Ping Tung Long eggplant is long and dark purple. Its flesh is tender and sweet. Named after its native town of Ping Tung in Taiwan, it is popular throughout Asia. It is best when grilled and served with salt and olive oil.

African Garden Eggs

African Garden Egg eggplants are typically small and bitter. They are almost always yellow in color. This eggplant is usually grown in small gardens, and is eaten throughout West Africa. African Garden Eggs are chopped into small pieces, cooked, then mixed into various meat, fish and vegetable dishes and sauces.

Chinese Round Mauve

The Round Mauve eggplant is a Chinese heirloom with small to medium-sized fruits. It is pale lavender in color with subtle patterns of purple. It is usually eaten when it is the size of a tennis ball; this is when the seeds are least noticeable. The skin of the Chinese Round Mauve is soft, so it is rarely peeled. You can use this eggplant in almost any eggplant recipe. The Chinese Round Mauve plant is compact and, because it is highly ornamental, is often used as a decorative plant.

Now that you have a thorough understanding of eggplants, I encourage you to seek them out and have fun experimenting with them in your own kitchen.

For other terrific tips and hundreds of recipes, including Baba Ghanoush and Inside out Eggplant Parmesan, 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: Currants

Those gorgeous little pearls lining our farmers market stands during the prime of summer. Thanks to Food.com, below is a quick overview of not only what to expect, but also how to store, what they pair well with and substitutions when it comes to cooking and baking.

Overview:

There are two distinct types of currants:

1. Dried zante grape; like a raisin. Zante grapes are most commonly used in baked goods
2. Fresh tiny berries:  They can be found either black, red, or white. The black ones are used for preserves, syrups and liqueurs; while the red and white berries are for eating out of hand.

Season:

• July – September
• The dried zante grapes are available year round, the fresh currants have a summer season.

How to Store:

• Refrigerate fresh currants, tightly covered, up to 4 days.

Matches well with:

• Almonds, cherries, cream or dairy, pears, and raspberries.

Substitutions:

• Raisins, chopped soft prunes, and chopped dates.

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: Varieties of Tomatoes

Now that tomatoes are in their absolute prime, my favorite time of year, I thought it would be appropriate to speak to the bounty and plethora of tomatoes. And, if nothing else, at least we can marvel at their unique names. A huge thank you to The Tasteful Garden for the content, pictures and overviews below.

Better Boy Tomato:

• One of the most commonly grown backyard tomatoes, the Better Boy red tomato is a favorite of almost everybody who has ever grown tomatoes!

Bumble Bee Cherry Tomato:

• Bumble bee tomatoes are great to combine with Golden Sweet or Sun Gold for sweet, pop in your mouth flavors with the colors to match. Pink Bumble Bee is an alluring combination of light pinks, yellows and oranges. Packs a powerful sweet punch which makes these 1" sized fruits fun for kids.

Mandarin Cross Tomato:

• From Japan, these gorgeous tomatoes are prolific and ripen like oranges on strong vines but have a sweet juicy flavor.

Sweet Million Tomato:

• Sweet Million Cherry tomato plants produce vast quantities of 1" dark red fruit in incredibly long clusters. Super sweet they just jump in your mouth.

4th of July Tomato:

• This 4th of July Tomato is a very early, very tasty little tomato that is so sweet and easy to grow. Prolific producer grows great in containers, hanging upside down, or in the ground. Red globe-shaped tomatoes will produce all season long.

Amish Rose Tomato:

• An heirloom from New Holland, Pennsylvania, the Amish Rose Tomato has such spectacular flavor it wins taste tests all over the country.

Blush Tomato:

• This blush tomato plant is so productive and bursting with flavor you will absolutely love it. Hundreds of 2" long, sweet fruits will spill off of this vine and you can eat them in the garden or bring them in with the other tomatoes for a spectacular colorful salad. Another newly developed "heirloom" variety.

Black Brandywine Tomato:

• This Black version of Brandywine is an excellent combination of sweetness and acidity, which is characteristic of the darker colored tomatoes. We love that strong tomato flavor.

Flamme’ Tomato:

• Also known as Jaune Flamme' this sweet little salad type tomato packs a punch of flavor. Bright orange and only 1-2 oz. (about the size of a large golf ball) they are larger than a cherry but just as prolific and sweet like Sun Gold. Easy to grow Indeterminate.

Green Zebra Tomato:

• Known for its spectacular flavor, the Green Zebra starts out green with dark stripes and ripens to yellow with green stripes. Small in size, its sweet and tart flavor work really well in salsas and salads.

Jersey Devil Tomato:

• This American heirloom variety became popular many years ago and produces an abundant crop of 5-6" long, tapered, bright red, paste tomatoes with a pointed end, perfect for salsa.

Persimmon Tomato:

• Persimmon is a fantastic, huge, golden orange variety with fruits from 1 to 2 lbs and 5" across! We just love the flavor of these tomatoes.

Pineapple Tomato:

• An old-fashioned gorgeous yellow heirloom with red-orange stripes, Pineapple produces huge (up to 2 lbs!), incredibly sweet fruit.

Watermelon Beefsteak Tomato:

• Watermelon Beefsteak is a beautiful, deep, dark, pink fruit that is melt in your mouth delicious! Great heirloom for sandwiches, salads, or make a meal out of one stacked with basil and mozzarella!

 Oh, and by the way, this is a small handful of the varieties in existence. For other varieties, make sure you check out The Tasteful Garden’s website and visit your local farmers market.

For other terrific tips and hundreds of recipes, including several that feature tomatoes, 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: Gooseberries

A few weeks ago, I was in Seattle visiting family and came upon the most gorgeous, yet unique, looking berries. I wasn’t sure what they were; possibly a cross-bred grape? Of course my curious nature had to ask what they were. “Gooseberries”, he said. “Would you like to try then?” Naturally, I couldn’t resist.

Gooseberries, as it turns out, are quite interesting in flavor and texture. They are sweet, but not too sweet, and almost offer a slight ever so subtle tanginess. The kind of tanginess that lingers in the back of your throat and you almost question if it is there. I bought a pint as I knew it would make for a great blog post and enjoyed taking pictures of them on our veranda.

So, what are gooseberries after all?

Gooseberries, small and round in shape – like a grape – are part of the currant family but only resemble them in its shape not size! Containing hundreds of itty bitty seeds inside, they can range in color from almost black to purple, yellow, green, and even pink. 

According to Cornell University, there are two types of gooseberries: American (Ribes hirtellum) and European (Ribes uva-crispa).

• American: Cultivars of the American type are smaller but more resistant to mildew. They tend to be healthier and more productive. American cultivars include:
  • Poorman: One of the largest of the American cultivars. Productive and vigorous, with medium-sized but high-quality fruit. It is a good cultivar for the home garden.
  • Oregon Champion: Medium to large yellow-green berries. Excellent for processing.
  • Hinnonmaki Red and Hinnonmaki Yellow: Medium-sized red and green fruit, respectively.
  • Captivator: A cross of American and European cultivars, has red, tear-drop-shaped fruit. Nearly thornless and mildew-resistant.
  • Pixwell: Easy to propagate, commonly sold and very productive cultivar developed in North Dakota in 1932. Low, 3-foot bushes with small thorns are very hardy and bear medium-sized fruit that starts out green and turns purple upon ripening.

• European: The fruits of the European cultivars are larger and better flavored. They include:
  • Invicta: Considered by some to be the best gooseberry available in North America. Resistant to mildew, but susceptible to leaf spot. Very large fruit with bland flavor.
  • Leveller and Careless: The standards for British fruit production. Yellow- and green-fruited respectively.
  • Early Sulfur: Yellow, hairy fruit with good flavor, but susceptible to mildew.
  • Catherina: Large green fruit.
  • Achilles: Large red fruit.

 Although we may be nearing the end of gooseberry season, if you can get your hands on them, I don’t think you will be disappointed!

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: Summer Market Finds

With the abundance of long summer days and lots of sunshine, the bounty of fresh fruit and produce at our local farmer’s markets is at an all time high! Here is what we should be eating right now!

Veggies:

Beans (fava, lima, snap, green)

Beets

Broccoli

Carrots

Zucchini

Summer Squash

Cucumbers

Lettuce

Potatoes

Peppers

Kale

Radishes

Corn

Collard Greens

Eggplant

Okra

Fruit:

Melons

Currants

Gooseberries

Berries (raspberries (yellow, black and traditional), gooseberries, blackberries, blueberries, etc.)

Tomatoes (all varieties)

Tomatillos

Avocados

Stone fruit (plums, nectarines, peaches, apricots, cherries, etc.)

For a full list, visit the USDA website. However, a trip to your local market is another great way to learn what’s in season while sampling the season’s bounty.

For other terrific tips and hundreds of recipes, including several that feature the best of summer, 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: How to Select Corn

With delicious juicy corn prime for picking and enjoying, heck there are even festivals celebrating the bounty of corn, I figured a conversation around selecting them could come in handy right about now.

Choices:

• White, multi-color or yellow, its really up to you! I love white corn because its especially juicy, milky and so sweet. Its my number 1 choice!

What to look for:

• Look for corn with tassels that are brown and sticky to the touch. If the tassels are black or dry, the corn is old. – The Kitchn
• Feel each ear through the husk, without peeling it, to check for even plump kernels. – The Kitchn
• Husks should be bright green and fit tightly around the kernels. It may even feel slightly damp.
• Husks shouldn’t have any holes which could indicate worms. No thanks!

Don’t:

• Don’t…Pull back the husk at the market or store! It makes a mess and no one wants corn that’s been exposed to possible contamination.
• Don’t…Squeeze too hard: Kernels are delicate, treat them so.

For other terrific tips and hundreds of recipes including several that feature corn, 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: Mastering Your Grill

With summer in full swing, I wanted to take this opportunity to give you some quick and easy tips for mastering your BBQ. Only downside, your reputation may become that of a grill master!

Deferring to Bobby Flay, known for his numerous grilling and BBQ books, here is a quick overview for mastering your grill and becoming the talk of the town!

1.     Befriend Your Butcher

• Buy from a good butcher shop or from the butcher at your supermarket's meat counter. Avoid prepackaged steaks—plastic wrap traps in moisture.

2.     Get Good Grades

• Spring for USDA Prime or Certified Black Angus steaks if you can. Choice-grade steak is a good, less-expensive alternative.

3.     Marbling, More the Better!

• Thin white streaks of fat throughout a steak, called marbling, keep the meat nice and juicy. Plus, the fat adds flavor.

4.     Bring Meat to Temp

• Take your steak out of the fridge about 20 minutes before grilling to bring it to room temperature. A freezing-cold steak won't cook evenly.

5.     Tools

• You don't need elaborate equipment to make a tasty steak—just a solid pair of tongs, a brush and a grill.

6.     Hot Hot Hot!

• Give your grill plenty of time to preheat. If it's hot enough, you shouldn't be able to hold your hand over the grates for more than 2 seconds. Make sure your protein or grill is generously greased so proteins or veggies don’t stick to the grill.

7.     Don’t Touch!

• Let your steak develop a seared crust on the grill before moving or flipping it. If you try to lift the meat before it's ready, it'll stick to the grates.

8.     Know When It’s Done

• Check for doneness with a meat thermometer or an even simpler tool, your finger. A rare steak feels soft and spongy, medium springs back a bit when pressed, and well-done feels firm. Use a meat thermometer until you get comfortable with the touch. There is nothing worse than thinking it “feels” right and realizing your gorgeous steak is under or over!

9.     Don’t Overcook It!

• Error on the side of undercooking a steak rather than overcooking it. You can always pop the meat back on the grill if its too rare.

10.  Let it Rest!

• Once your steak is off the grill, wait at least 5 minutes before slicing. This gives the juices a chance to settle back into the meat.

And, after grilling your masterpiece, don’t forget to turn off your propane tank, turn off the BBQ and clean the grates while they are still hot! I like to crumple up a big wad of heavy duty aluminum foil and use tongs to clean off the leftover bits and pieces. Be careful of BBQ brushes with metal bristles as they can easily break on the grill and become lethal if consumed.

For other terrific tips and hundreds of recipes, including numerous recipes straight from the grill like my All American Sliders, Flat Iron Steaks, and Grilled Peaches with Yogurt Sauce 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: Removing Spikey "Eyes" From Pineapple

I absolutely love pineapple, but trying to perfectly carve one without the spikey “eyes” and excess waste, can be a difficult challenge. Today, I am going to show you a super clever way to eliminate the “eyes” with minimal waste!

Step 1: Peel your Pineapple

• Need a video? Check out my How to Cut a Pineapple video on my YouTube cooking channel, The Table Together with Tiffany Lewis.

Step 2: Find your Strawberry Huller

• Using the teeth or “pincher” end of your strawberry huller, depending on which variety you have, remove the stubborn eyes one at a time. 

Step 3: Enjoy!

• For other terrific tips and hundreds of recipes, including several that feature pineapple, 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 Lamb’s Lettuce, AKA Mache

However you want to call it, Mosh, Mache or Lamb’s Lettuce, these tender greens are absolutely delectable if you can get your hands on them. Its not often that you find them, but when you do, I highly recommend you give them a try! Here is a quick overview thanks to Wise Geek and Whole Foods Market:

Overview:

• Lamb’s lettuce is a flavorful salad green native to the temperate zones of Europe. In addition to being found in the wild in many parts of Europe, the green is also sold in markets, especially in the spring, when the tender young shoots are the most flavorful.
• Because of its low growing habit and size, Lamb’s lettuce is typically harvested by hand, leading to a slightly higher price compared to other salad greens in the produce aisle. – Whole Foods

Flavor Profile:

• When fresh and young, Lamb's lettuce has a slightly nutty, tangy flavor. Some people consider it a borderline bitter green because of the tang, and older greens definitely verge on the bitter.
• Lamb’s lettuce can be used in salad mixes, or eaten on its own.  

Nutrition:

• Like many zesty-flavored foraged greens, Lamb’s lettuce has a high nutritional value.
• It typically provides several vital minerals and nutrients, including vitamins C, E, and B9, along with beta carotene and essential fatty acids.
• Commercially cultivated greens may not be as nutritionally rich, depending on farming practices, but it is generally more beneficial than conventional lettuce.

When selecting:

• Look for deep green, velvety leaves that are crisp. Wilted or discolored greens should be avoided.

Washing:

• Rinse the leaves before use and try to use them within three to four days, since they are very delicate.

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: Varieties of Mango

If you haven’t seen yesterday’s “Tuesday’s Tip of the Day” post or watched my YouTube video showing you how to cut a mango, you may want to take a minute to do so.  After all, with the abundance of juicy sweet mango at our local market, it’s almost certain you may find a few making their way to your basket.

Today I want to go beyond the kitchen and introduce you to the different varieties of mango, thanks to Mango.org for the content and pictures!

Photo cred: mango.org

Ataulfos:

• Overview: Ataulfos have a very small seed, so there is a high flesh to seed ratio.
• Flavor: Sweet and creamy
• Texture: Smooth, firm flesh with no fibers
• Color: Vibrant yellow
• Shape: Small, flattened oval shape
• Ripening Cues: Skin turns to a deep golden color and small wrinkles appear when fully ripe. Squeeze gently to judge ripeness
• Peak Availability: March to July
• Primary Source Country: Mexico

Photo cred: mango.org

Francis:

• Overview: The Francis grows on small farms throughout Haiti
• Flavor: Rich, spicy and sweet
• Texture: Soft, juicy flesh with fibers
• Color: Bright yellow skin with green overtones
• Shape: Oblong and sigmoid S-shape
• Ripening Cues: Green overtones diminish and the yellow becomes more golden as the Francis ripens. Squeeze gently to judge ripeness
• Peak Availability: May to July
• Primary Source Country: Haiti

Photo Cred: Mango.org

Haden:

• Overview: The fruiting of Haden mango in 1910 inspired the creation of a large-scale mango industry in South Florida. The industry has since then been greatly reduced by the impact of development and hurricanes
• Flavor: Rich, with aromatic overtones
• Texture: Firm flesh due to fine fibers
• Color: Bright red with green and yellow overtones and small white dots
• Shape: Medium to large with an oval to round shape
• Ripening Cues: Green areas of the mango turn to yellow as it ripens. Squeeze gently to judge ripeness
• Peak Availability: April and May
• Primary Source Country: Mexico 

Photo Cred: Mango.org

Keitt:

• Overview: Keitts are popular in Asian cultures, where they are enjoyed in its mature-green stage or even as pickles
• Flavor: Sweet and fruity
• Texture: Firm, juicy flesh with limited fibers
• Color: Dark to medium green, sometimes with a pink blush over a small portion of the mango
• Shape: Large oval shape
• Ripening Cues: Skin stays green even when ripe. Squeeze gently to judge ripeness
• Peak Availability: August and September
• Primary Source Countries: Mexico, United States

Photo cred: mango.org

Kent:

• Overview: Originating from Florida in the 1940’s, Kents are ideal mangos for juicing and drying.
• Flavor: Sweet and rich
• Texture: Juicy, tender flesh with limited fibers
• Color: Dark green and often has a dark red blush over a small portion of the mango
• Shape: Large oval shape
• Ripening Cues: Kents have yellow undertones or dots that cover more of the mango as it ripens. Squeeze gently to judge ripeness.
• Peak Availability: January to March and June to August
• Primary Source Countries: Mexico, Ecuador, Peru

Photo Cred: Mango.org

Tommy Atkins:

• Overview: Hailing originally from Florida, Tommy Atkins is the most widely grown commercial variety coming into the United States
• Flavor: Mild and sweet
• Texture: Firm flesh due to fibers throughout
• Color: A dark red blush often covers much of the fruit with green and orange-yellow accents
• Shape: Medium to large with oval or oblong shape
• Ripening Cues: This mango may not provide any visual cues. Squeeze gently to judge ripeness
• Peak Availability: March to July and October to January
• Primary Source Countries: Mexico, Guatemala

Photo Cred: Mango.org

Other Varieties:

• Alphonse – This Indian variety is a mild flavored, firm fleshed mango which can range from purple to yellow skin with an oblong shape
• Edward – This sweet and spicy flavored, fiberless mango can range from pink to yellow skin with a round or oblong shape
• Kesar – This Indian variety is a sweet flavored, fiberless mango which can range from green to yellow skin with a round shape
• Manila – This sweet flavored, fiberless mango can range from orange to yellow to pink skin with a slender shape
• Palmer – This mild flavored, firm fleshed mango can range from purple to red to yellow skin with an oblong shape

Now that you are aware of all the different varieties of mango to keep your eye out for, its time to head into your kitchen and put them to use!

For other terrific tips and hundreds of recipes, including several that feature mango like Ginger Mango Chutney, Pickled Mangos, Mango Salsa or even Pineapple-Mango Smoothie, 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: Fourth of July Red White and Blue Dessert Recommendation (NO BAKING REQUIRED)

That’s right folks! No Cooking Involved! No laboring over the stove top, bowls and pans to wash, or herds of ingredients to shop for! All you need is an angel food cake (grocery store bakery), whipping cream, blueberries and strawberries and you are Good To Go! Easy, semi-healthy and semi-homemade baking at its absolute best! Don’t believe something this gorgeous can taste so good? Check out a video I made specially for you on my YouTube cooking channel, The Table Together with Tiffany Lewis, and I will show you step by step just how easy (and show stopping) it is! And for the recipe, click here 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, for dozens of other videos 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: Custom Ice Cubes

When hot summer days turn into evenings on the veranda, consider serving your guests ice cold beverages with festive ice cubes. From a mint, lavender, tarragon, sage or basil leaf frozen within or freezing coffee, lemonade, punch or even rose or white wine for your sangria, ice cubes keep the beverage of choice from watering down and make for a great conversation starter.  Most of all, have fun with it and let your imagination be your only limitation.

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!