Perfect Pan-Seared Chicken | Tuesday's Tip of the Day!

There is nothing more delicious and satisfying than perfectly moist chicken breasts. Whether served as is, sliced and adorned on a classic Caesar or shredded and combined in a classic chicken noodle soup, knowing how to make a perfect pan seared chicken breast is one skill I highly encourage you master as it will take you so far! Now put that fear of chicken to the side and come join me in the kitchen! I have you covered with a video on my YouTube channel, The Table Together with Tiffany Lewis, recipes and lots of tips below!

Overcome your Fear!

• First and foremost, don’t fear the bird! Whether afraid of cross contamination, not cooking it long enough or fearful of cooking it so long it becomes rubbery and dry, chicken has, and continue to, paralyze many! Because of this, I dedicated a YouTube video on my cooking channel The Table Together with Tiffany Lewis to perfectly executed chicken and even have a quick and easy (plus straightforward) recipe for you.

Let's Talk Chicken Cutlets (Vs. Breasts):

• First of all, I like cooking with chicken cutlets because they are half as thick as chicken breasts therefore cooking in half the amount of time. Bonus, right?
• Because they cook so fast, you can usually cook the chicken on the stove top the entire time without worrying about the outside taking on too much color before the middle is cooked all the way through.
• The main reason many people have difficulty cooking an enormously thick chicken breast is because they are waiting for the middle to cook to 165ºF and try cooking the breast on the stove top the entire time. If this is you and you love chicken breasts, remove the meat from the stovetop as soon as you have the desired color, approximately 3 minutes per side. Transfer meat to a wire rack inserted into a baking sheet and pop in a preheated 400ºF oven allowing the center to cook until 165ºF on the dot. Remove from oven, cover with foil and allow to rest for 5 minutes.
• Because chicken cutlets cook so quickly, a mere 3 minutes per side, it only needs a few minutes to rest after cooking (ideally 4 minutes) putting dinner on the table in half the time!

Shopping for Cutlets!

• You can find chicken cutlets at most grocery stores, but if not, don’t be afraid to ask the butcher to do it for you! 
• If you want to take a hand at this yourself, purchase chicken breasts (1 breast per your average adult). Using a sharp knife, slice them each in half horizontally resulting in 2 chicken cutlets half the thickness of the original chicken breast.
• From here, if you want them even thinner, transfer (working with one at a time) to a heavy duty ziplock bag. Using a heavy kitchen mallet or skillet, gently flatten until your desired thickness.  I like mine 1/4-inch in thickness.
• In summary, each chicken breast will result in 2 chicken cutlets so when determining how many to purchase, think 1 chicken breast per your average adults, or two cutlets.

Let’s Get Cook’n:

• Place a cast iron skillet (ideally) or nonstick pan over medium – high heat. Allow to heat until hot, approximately 1 – 2 minutes.
• Meanwhile, generously salt, pepper (if desired) and oil both sides of each chicken cutlet. Make sure you generously oil them as there is no oil in the pan. The reason I oil the protein and not the pan is to ensure the entire protein is evenly coated and also so I don’t have to worry about oil gravitating toward one side of the pan. This also helps the oil from splattering when you add a cold protein to hot oil.
• Once the pan has heated (make sure you hear a sizzle when the chicken makes contact), place the chicken cutlets in a single layer presentation side down (the smooth “pretty” side) first. Cook until golden brown in color, approximately 3 minutes. Flip and cook the second side until also golden brown in color or when using an inserted meat thermometer, the temperature registers 165ºF.
• Transfer chicken from pan to a clean plate and loosely cover with foil allowing to rest for 4 minutes. Enjoy as is or slice or shred as desired!
• For the full recipe, make sure you check out my Weeknight Chicken Cutlet recipe on my website TheTableTogether.com. I even have an incredible Pistachio Crusted Chicken Cutlet recipe that you may just love!!!

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!

Uses for Excess Bacon Fat | Tuesday's Tip of the Day!

Before tossing or using paper towels to “mop up” that excess bacon fat from your skillet, consider all of the tremendous potentials for its use down the road. Okay, you may not have a need for it now, but what about a delicious bacon vinaigrette or even using it to sauté veggies?

Either store in designated ice cube trays in the freezer for up to 3 months or in a small container fitted with a lid in your refrigerator for up to 1 – 2 weeks. As desired, take what you need and cook or whisk (think vinaigrettes) to your hearts content…even when you don’t have bacon on hand! 

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!

Revitalizing Dull Herbs and Greens | Tuesday's Tip of the Day!

When buying herbs or greens, it’s often hard to use the entirety before exceeding their prime. To help revitalize those sad looking greens, simply submerge them in a bowl of ice water for a few minutes before removing and quickly spinning in a salad spinner. This quick “shock” gives them a jolt of life bringing back a sense of “perkiness” and eagerness to perform!

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!

Shopping and Caring for Mushrooms | Tuesday's Tip of the Day!

Mushrooms…those delicious, fragile, complex yet delightful fungi! Ok, for those of you that know me well, you also know I am not a HUGE mushroom fan unless you are offering to shave a dusting of truffles on my pasta.  

Mushrooms are like sponges so knowing how to properly care for them is of utmost importance in protecting their integrity. Let’s get started:

• To Shop: Look for mushrooms that are not slimy, wilted or dull. Rather, look for mushrooms that are firm to the (gentle) touch and the stem end doesn’t look too dry. We trim the stem ends (a little or a lot depending on the mushroom) but how dry they are speaks to the freshness.
• To Store: In the paper container they came in or in a brown paper bag in the refrigerator. This way, they will stay firm and “breath” better. If buying sliced mushrooms – which you really should try to avoid – make sure you keep them in the fridge and in the original packaging.
• To Clean: Whatever you do, don’t soak or place mushrooms under running water unless your looking to replace your kitchen sponge, which in that case go ahead! All kidding aside, its important to properly wash your mushrooms so they don’t take on too much moisture and become water-logged. Instead, use a damp paper towel to gently rub – one at a time – the surface of each mushroom. Only do this right before slicing and eating!

Now that you have a better understanding (and appreciation) for mushrooms, make a batch of my Weeknight Chicken with Crimini Mushrooms, Tarragon and Simple White Wine Pan Sauce and put 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!

Pronto Caramelized Onions | Tuesday's Tip of the Day!

Whether looking to make a French onion soup that even your great grandmother would be proud of or simply wanting to adorn your All-American Sliders (of course I have a killer recipe for that), I have you covered! And if you fret the tears from slicing those gnarly onions, I have you covered too (Cutting an Onion without the Tears Featured in Tuesday’s Tip of the Day!)

Let’s get caramelizing!

1. In a medium size skillet or Dutch oven, add a splash (1 – 2 tablespoons) of olive oil and butter (1 tablespoon) and allow the oil to heat and butter to foam, approximately 1 – 2 minutes. Add thinly sliced yellow onions (1 yellow onion should do it for a small crowd) and cook while occasionally stirring until soft and golden brown in color, approximately 4 – 6 minutes. If the pan gets too dry, add more oil!
2. From here, depending on your desired use, you can either remove and serve as is or if making sweet onion marmalade, for example…
   • While keeping the onions in the pan, add white wine (1/4 cup for 1 yellow onion) and using a wooden spoon, scrape the bottom to deglaze the pan.
   • Once dry, add brown sugar (about 1 tablespoon) and continue to cook while stirring until soft and caramelized, approximately 30 seconds – 1 minute.
   • Remove from heat and serve.

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 YouTube 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!

Pronto Chilling from Bubbles to Hot Soups and Stews | Tuesday's Tip of the Day!

Whether needing a quick chill for tonight’s toast, celebration or “just because” or wanting to safely cool hot stock or soup to room temperature before refrigeration, the following may be of prime interest!

Yes, you can “pop” (literally if it stays in there too long) your bottle of Veuve in the freezer for a few minutes with hopes of not forgetting or even higher hopes of those few minutes actually chilling it, or you can follow along the steps below:

1. Chilling Bottles: From rose, whites, champagne, prosecco and bottles of soda or sparkling water, fill a large bowl (or sink) with plenty of ice and cold water. Finish with a handful of salt which keeps the ice from melting as it further cools the temperature of water. Submerge the bottle and in less than 10 minutes, you have an ice cold beverage ready for toasting!
2. Chilling hot soups – stews – stock, etc.:
   • First, for a little food safety: Food must cool from 140ºF to 70ºF degrees in two hours, and must be cooled from 70ºF to 40ºF degrees in no more than four (Food Safety News). If this doesn’t happen, food is unsafe and should be thrown out!  Safety first folks!
   • Now that we have that taken care of, let’s start chilling:
     • Place a heat tempered container (metal pot or pan) in a sink full of ice cold water with a handful of salt.
     • Carefully add container so that water comes 1/2 way to the top.
     • While occasionally stirring, to further cool the core, allow contents to quickly cool to 40ºF before portioning into desired size containers and storing safely in the refrigerator.  If the container is too large or contents are taking too long to cool, consider dividing contents into smaller metal containers.
     • Make sure you label and date your contents before storing them in the refrigerator!

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 YouTube 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!

Braising 101 | Tuesday's Tip of the Day!

There is no better time than fall and winter to dust off your Dutch ovens and whip up a quick feast for family and friends! My favorite cold-weather cooking includes braising either chicken or beef with tons of aromatics and vegetables in a moist environment (chicken or beef stock depending on the protein) resulting in the juiciest, tender and downright flavorful protein imaginable! Now that I have your attention, let’s back up a second and talk braising fundamentals:

What is Braising:

Braising is cooking a protein almost fully submerged (¾ of the way) in either chicken, beef or vegetable stock depending on the protein at hand.   This moist environment yields an extremely tender outcome.

Braising 101: Follow these steps for a perfect platform from which to gather around The Table Together:

1. Sear: Pre-heat your pan with a few tablespoons of oil and sear your meat on all sides. Color = flavor so be patient with this step! Transfer seared meat to a plate before moving on to step 2.
2. Add veggies: Onions (shallots or yellow) and carrots are a great place to start! Roughly chop both (peel the carrots first of course) and while occasionally stirring, cook until translucent and softened, about 5 minutes. Garlic also makes for a great addition but should be added toward the end as it will take 20 seconds max before it starts to burn.
3. Deglaze the pan: For beef I like to use a dry red wine, like cabernet, and for chicken or veggies, I like to use white, like a dry sauvignon blanc. Add wine carefully and immediately following, use a wooden spoon to scrape the browned bits from the bottom of the pan until au sec, almost dry. Add stock (chicken stock for chicken, vegetable stock for veggies, and beef stock for beef) and return the meat.
4. Add Aromatics: This is a good time to add bay leaves, rosemary, thyme or any other herbs.
5. Finish Cooking: Bring the mixture to a boil, reduce heat to a simmer, cover and allow to cook on low directly on the stovetop or in a 325ºF oven until meat is tender and flavors have developed, approximately 2 ½ - 3 hours for a 3-pound beef roast. For smaller cuts of meat, check with the recipe for an approximate cooking time for reference.  As a side note, I prefer to braise in the oven as it offers even heat distribution. When cooking on the stovetop, your only heat source comes from below where in the oven heat is circulating all around.

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 YouTube 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!

Salting Water AFTER a Boil | Tuesday's Tip of the Day!

Your kids are hungry and dinner needs to get on the table in negative minutes! Been there? Haven’t we all! If you are turning to a quick weeknight pasta or mac and cheese, boiling water can feel like an absolute eternity, and yes it can take that! Follow these quick pointers for bringing your water to a roaring boil in half the time:

1.   Wait to Salt: They say to salt your water like the sea, but wait to do this until AFTER your water comes to a boil! Salt lowers the temperature of water taking it longer to boil. Who would have known!

2.   Lid it! Yes, this may sound obvious but pop a lid, sauté pan or baking sheet (whatever “safe” object you have) on top to trap in the heat allowing the water to come to boil in pronto speed putting dinner on the table in half the time!

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 YouTube 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!

Pomegranate Prep School | Tuesday's Tip of the Day!

Pomegranate seeds add a beautiful finish to anything from crostini to salads and even champagne! But how do we get to those gorgeous little rosy pearls? Before you reach for the clamshell of pomegranate seeds at your local grocery store, let me try to convince you how seeding a pomegranate at home is not only easy but fresher!

So with that, let’s Get Seeding!

1)   Slice the pomegranate in half then each half in half again.

2)   Next, there are two methods:

a)   Wooden Spoon Method:

i)   Over a bowl of cold water, use a wooden spoon to gently tap the peel of each section allowing the pomegranate seeds to dislodge and gracefully land in the cold water. The seeds will sink to the bottom and the pith will float to the top. Once all the seeds have been accounted for, simply use a sieve to scoop out the pith and your seeds are ready for storing, snacking or adorning!

ii)   Note: This method can splatter so make sure you wear an apron!

b)    Submerged Method:

i)   After cutting the pomegranate, submerge them under cold water. Using your hands, gently release the seeds one at a time. It will go faster as you get started. The pith will still float to the top as the seeds sink.

Now that you can seed pomegranates like a true culinary wiz, put back that clamshell and let’s get seeding!

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 YouTube 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!

Testing Egg's Freshness | Tuesday's Tip of the Day!

Ever peeked in the fridge only to see a container of eggs, no dates and not the slightest idea of when they were purchased? My hand is raised!

A quick way to test whether your eggs are still at their prime, is by placing them in a glass of water. Eggs that are fresh will sink to the bottom where older eggs will float to the top. 

And if nothing else, impress your friends with this new tip before whipping up your breakfast frittata! Next time, consider ripping the date from the carton and nestling it in the refrigerator with the eggs, or simple use a marker to write a quick date on top of each egg.

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 YouTube 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!

Prepping Fennel | Tuesday's Tip of the Day!

If you ever wondered what fennel looks like and most importantly, how to quickly and efficiently cut one, you won’t want to miss this week’s Tip of the Day!

A few months ago, I wrote an overview on shopping for and preparing fennel. Today, I am keeping it short and sweet highlighting on expediting the prep so you can get it on the table just that much faster!

1. Step 1: Remove top stalks. Reserve the fennel fronds for a beautiful garnish. Yes, they are edible!
2. Step 2: Cut the fennel bulb in half from top to bottom (through the middle of the bottom root/stem).
3. Step 3: Carefully remove the root by cutting a triangle around either side. It helps if you look at the inside (cut side) and using a knife, trace around the root (which forms in the shape of a triangle). Just make sure you lay the bulb on it’s cut side (flat surface) when you start so it doesn’t roll around on your board.
4. Stem 4: Slice, dice and chop to your heart’s content!

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 YouTube 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!

10 Days Till Christmas | Tuesday's Tip of the Day!

With only 10 days until Christmas, for those that are celebrating, it’s time to “Deck the ‘home’ with balls of jolly la la la la la la, la la la la.” Maybe that’s taking it a little to far – sorry I couldn’t help myself – but it’s time to decorate your home, adorn the dining room table, plan your perfect menu and invite your friends and family to gather around The Table Together. Here are a few quick tips and reminders for hosting the most memorable Christmas yet!

1.   Enlist some help! Yes, I know you have this covered but no one will think any less of you if you ask for some help! People genuinely want to help, and by doing so it makes them feel a part of the occasion. Before you say no, think of something for them to do whether bringing a bottle of wine, helping with the music playlist, writing name cards, manning the bar or helping during service. Plus, by taking a few items off your to do list, you have a few more minutes to take care of the little details, like what service ware to use and how you want to adorn the table!

2.   Start today! It is never to late to set the table, write the shopping list or order the beef tenderloin.  Do as much as you can today allowing yourself more time next week to focus on the bigger items, like cooking and greeting your lovely family and friends.

3.   Guests: Make sure all of your guests know when they should arrive and what they should bring (if applicable). I like giving everyone a job, even if minor, so that they feel included in the festivities.

4.   Miscellaneous items: As we discussed over Thanksgiving, take inventory of your staples. Do you have enough garbage bags, sponges, dish soap, paper towels, clean dish towels, ziplock bags, foil, plastic wrap, salt, pepper, oil, etc.?

And with that, let the countdown begin!!!

For other terrific tips for cooking at your best, subscribe to my blog and I will send them straight to your inbox every Tuesday morning!

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!

Carving Turkey Like a Pro | Tuesday's Tip of The Day!

Yes, a grand 12 plus pound turkey can be intimidating as it’s big, hot, slippery and juicy, but before you hand over the carving knife and fork, let’s roll up our sleeves and do it together!

Carving Knife: First of all, a sharp carving knife and fork are essential! Sur La Table offers sharpening services year-round and sometimes even offers free sharpening services right before the holidays.

Cutting Board: If you don’t have a rimmed cutting board, consider placing a cutting board inside a large rimmed baking sheet which will catch the juices perfect for your gravy. Make sure you place a damp paper towel under the baking sheet to protect your counter and also to keep the sheet from sliding on the counter as you carve. 

Apron and kitchen towel: Carving a turkey can get messy, dress accordingly.

Rubber Gloves: If the turkey meat is too hot to touch, use clean (as in brand new and not the ones you use for washing dishes, uh-hum) kitchen gloves or double up on the throwaway (un-powdered) kind. This will help tremendously!

Carving: There are great videos on YouTube that offer step-by-step instructions on carving turkeys, but here is my verbal (and super easy) breakdown:

1.   Position the Turkey: First, cut the cooking twine and release the legs. Using a firm grip, rotate the legs away from the bird on either side to dislocate them at the hip. This will help stabilize the turkey and keep it from rocking back and fourth on the counter as you carve.

2.   Remove the Wings:  Cut in between the joint bones and remove the wings. You won’t find much meat on the wings but they are great in your stock!

3.   Remove the Breasts: Find the bone that runs straight down the middle of the turkey in between the two breast plates. Position your knife on one side of the bone and slant your knife blade away from the bone releasing the entire breast.  Transfer to a carving board, thinly slice (if desired) and repeat with the second side / breast.

4.   Remove the thigh and leg combo: use your knife to cut between the joint of the thigh and carcass (the area that you dislocated during step one). Repeat with the other thigh and leg combo.

5.   Make a Wish! Next, use a small knife to remove the wishbone which is located under the neck and at the very tip of center bone which separates the breast plates.

Servings Tips:

1.   When serving turkey, consider pre-slicing the meat (breast and thigh) and separating dark and white meat on the serving platter. Any remaining bones and even the carcass can be (and should be) saved for turkey stock.

For other terrific tips for cooking at your best, subscribe to my blog and I will send them straight to your inbox every Tuesday morning!

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!

Thanksgiving Prep School | Tuesday's Tip of the Day!

As we near that time of year where we dust off our favorite serving dishes and adorn the dining room table with amber-hued candles and decorations, it’s also time to start planning your Thanksgiving feast! If you are still looking for a collection of recipes for Thanksgiving, make sure you visit the “recipe” tab at The Table Together for an entire collection of recipes perfect for sharing around The Table Together, like my super simple whole roasted turkey, sweet potatoes with roasted marshmallows and toasted pecans, and pumpkin pie with gingersnap crust (to name a few). For those of you on social media, “like” me @thetabletogether on Facebook and Instagram and I will share a fresh new recipes every day for one full week leading to T-Day!

Instead of allowing the menu planning, shopping and cooking overcome and consume you, focus your energy toward creating a plan including dates and times of each item that needs to be completed by T-Day. Simply put, follow your plan and come dinnertime, all components will come together and Thanksgiving dinner is served! So, how do we get there?

1. Create a plan, also known as “production list:” First and foremost, it is absolutely critical that Thanksgiving is approached with a plan! To do this, simply write out a list of all items you plan on serving, including those items friends and family are bringing with them. Next, create a timeline for each item in terms of what they need to be completed. Whipping cream needs to be made and refrigerated. Turkey needs to be defrosted, brined (if applicable), cooked, rested, carved, served. Pie needs to be made, chilled overnight and served with whipping cream. Stuffing needs to be made, baked and rested. Mashed Potatoes need to be cooked, finished, re-heated. Etc… As you create your timeline, keep in mind that you have 1 oven, 4 burners and x workspace. Be realistic with what you can do at one time and possibly adjust your menu to accommodate. This game plan will also help you determine what you can do in advance to expedite time in the oven and precious real estate in the fridge. Start writing your production list now so you have time to simmer on it and make changes as needed – Yes, pun intended!
2. Dig Deeper! Take your production list to the next level! For each dish and even the grocery shopping, write down all components from a labor standpoint to help allocate the appropriate amount of time for each task. For example, mashed potatoes: Scrub potatoes, peel potatoes, cube potatoes, cook potatoes, mash potatoes, heat milk, add milk & butter, season, re-heat. Next to each task, estimate how long it will take you to complete it, for example, 15 minutes to peel all the potatoes, 20 minutes to cook the potatoes, etc. Create a timetable from 0 minutes to mealtime. This will also help you determine when you should fire the potatoes, put the turkey in the oven, or remove the butter from the fridge. It also helps you gage when guests should arrive and when a second or third set of hands would be helpful.
3. Prioritize your list! Now that you have a good understanding of how much time each item will take to complete, go back through your list and organize dishes by the amount of time that will be needed. For example, Turkey needs to come out of the fridge 1 1/2 hours before it goes in the oven and I need 30 minutes to season and truss the turkey before it cooks for 3 hours (depending on size of bird) and then rests for 30 minutes. If dinner is at 5:00, I need to pull the turkey out of the fridge at 11:30. Use your mealtime as a starting place and fill in all the different times action is needed for each dish starting with the items that will take the longest and going straight to dessert and coffee – P.S. don’t forget the sugar and cream!  
4. Don’t Forget the Accompaniments: Don’t forget the small details, like butter and jam for the rolls, sugar and cream for coffee, ice and lemon for the water, salt and pepper for the table, flowers, place cards, music, candles, extra trash bags, to-go containers, wine openers, cooking twine (to truss the turkey), etc.
5. Stick to the schedule! Whatever you do, try your absolute best to stick to your schedule! Your production list is the key to success, and now that you have the key, you hold the power!

By having a plan and sticking with it, you will no doubt make cooking and hosting Thanksgiving a success while allowing ample time to gather around The Table Together!

P.S. have questions for hosting your first or 20th Thanksgiving? In need of recipe inspiration for a Thanksgiving potluck? I am available 24/7 at The Table Together.

For other terrific tips for cooking at your best, subscribe to my blog and I will send them straight to your inbox every Tuesday morning!

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!

Stripping Kale | Tuesday's Tip of The Day!

Tough greens with a woody core can be intimidating and just plain frustrating to deal with. Plus, if the leaves are consumed while too large and before massaging, chances are you might not even care for it! Regardless of your current relationship with kale, understanding a few fundamentals on its anatomy can help ease the frustration.

First of all, make sure you thoroughly wash the leaves, stem and inner woody spine from top to bottom. Kale tends to be extremely dirty so pay special attention to each “nook and cranny.”

Secondly, as I am sure you already guessed, the tough woody core should be discarded. My jaw hurts just thinking about it! To do this, start at the stem end by peeling back an inch of the leaf away from the spine. Grasp your entire hand around the greens (where you just pulled it down) and quickly, pull your hand down toward the other end. Doing so creates a zipper like affect quickly remove the leaves from the cord in one quick “zip.”  Alternatively, simply use a pairing knife or your hands to remove the leaves from the core.

Thirdly, kale is a sturdy (and sometimes stubborn) green that is best enjoyed when thinly sliced. Instead of tearing the leaves into bite size pieces, stack the leaves on top of each other and thinly slice across into super thin strips.

And, last but not least, stemming from the above comment, kale should be broken down into a more manageable state. The best way to do this, beside thinly slicing, is by massaging. As the word massaging suggests, tightly squeeze handfuls of kale until it breaks down in size resulting in a softer texture. 

As far as cooking is concerned, kale is excellent served raw and tossed with a delicious vinaigrette or even added to soups at the last minute of cooking. Personally, I love it in my minestrone soup!

For other terrific tips for cooking at your best, subscribe to my blog and I will send them straight to your inbox every Tuesday morning!

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!

Segmenting Oranges | Tuesday's Tip of the Day!

As we embrace cooler weather and the bounty of citrus at our local farmer’s markets, finding ways to incorporate them throughout our weekly menu rotation can be daunting and repetitive. Quickly segmenting oranges and grapefruit of any variety is an excellent – and impressive – way to take any dish to the next level.

Follow these easy steps to segment citrus like a pro:

1. Trim the bottom and top of each so that it can freely stand upright.
2. Using a sharp knife, carefully trim away the peel going just deep enough to remove the pith while not wasting any of the fruit.
3. Lay the orange or grapefruit on its side and using a small pairing knife, trace each segment by placing your knife just inside the membrane on both sides of the segment. Gently remove the segment with the tip of the knife. Repeat all the way around either holding the orange in your hand or on a cutting board (the safest option!).
4. Once you have removed all segments, squeeze the leftover membrane (if appropriate) into a small bowl reserving the juice for a quick vinaigrette or even a sweet (pun intended) addition to a sauce or marinade.

For other terrific tips for cooking at your best, subscribe to my blog and I will send them straight to your inbox every Tuesday morning!

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!

Quickly Peeling Hard-Boiled Eggs | Tuesday's Tip of the Day!

Hard-boiled eggs are a synch to make, but peeling them can be quite the frustrating feat. Here is a quick tip to peel your eggs quickly and efficiently:

1. Lightly tap the bottom of the cooked egg on your counter top to gently crack the shell.
2. Using a spoon, tuck the end under the shell. As the shape forms to the egg, gently lift the shell away from the egg.
3. Still a little “sticky?” Try doing this same method under cold running water.  

For other terrific tips, subscribe to my blog and I will send them to your inbox every Tuesday morning!

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!

Shopping for Meat Thermometers | Tuesday's Tip of the Day!

If someone asked me to name one essential kitchen tool, I would say an accurate and calibrated meat thermometer! There are numerous types from dial instant-read to digital instant-read, to pop-ups (mostly used for chicken and turkeys, it literally pops up when the meat hits the correct temperatures), steak thermometers (that usually come in a set of 4 and allow you to perfectly monitor and pull steaks according to people’s preferred doneness”), wireless BBQ thermometers, dial oven-safe, and even the very high-tech and pricey infrared.  My personal favorite is sophisticated in that it offers an “on/off” switch (digital instant-read) but simple enough that it’s really as simple as it sounds.

Whichever thermometer you fancy, having one on hand is a great way to not only make sure your food is cooked to it’s prime, but that you keep your friends and family safe.

Now that you are In The Know, 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!

Quickly Drying Salad Greens | Tuesday's Tip of the Day!

We all know that washing our salad greens is the first step to enjoying a delicious green salad. However, now we have wet leafy greens…what to do!!!

If you don’t have a salad spinner, which are incredible by the way, consider adding your greens to a clean dry kitchen towel, securing the edges with your hands, and gently shaking to release excess water. If using a large quantity of greens, work in batches to not bruise them.

And with that, we have fresh salad greens ready for tossing!

Cheers to starting a new tradition around The Table Together…and delicious salads of course!

Sincerely,

Tiffany Lewis

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

Pronto Whipping Cream by Hand | Tuesday's Tip of the Day!

When looking to make a quick whipping cream by hand – let’s say your hand mixer is already in use or you want to impress your guests – here is a quick way to whip up a batch without the electricity!

Place a metal bowl in the freezer with a whisk and allow them to get really cold. When ready, add the heavy whipping cream and whisk as fast as you can until soft peaks form. Add 1 tablespoon (give or take) of powdered sugar and vanilla extract (if using) and whisk again till medium – stiff peaks form.

At this point, you deserve two dollops of whipping cream for the effort. Don’t let me stop you!

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!