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!

Preparing Butternut Squash | Tuesday's Tip of the Day!

I see you over there reaching for the plastic clamshell container of pre-cut butternut squash. It’s ok, your secret is safe with me but only if you give me just a quick second to present my case.

When purchasing pre-cut butternut squash, however convenient it may seem, you are actually doing yourself a disservice as you haven’t the slightest idea when it was peeled or cut and where and how for that matter. Martha Stewart once said, “I will never buy anything that is peeled or pre-cut for me. How do you know when, how and by whom?” With that being said, you just don’t know what your getting yourself into when opting for the pre-cut variety, especially when cutting butternut squash yourself is so easy. Follow these quick steps and you will have perfectly diced butternut squash in a matter of minutes.

1.     Lay the butternut squash on its’ side. Trim a thin layer from both the bottom (root or base) and top (stem) resulting in two flat surfaces.

2.     Cut across the middle of the squash (right where the thin neck leads to the plump base).

3.     Stand each right side up. Similar to removing the peel from a pineapple, use a large knife (chef knife), starting at the top, to carefully trim – or carve – your way down removing the peel. Continue to rotate your knife around the butternut squash working from the top to the bottom, cutting only as deep as the peel for minimal waste. Repeat with the second half.

4.     Depending on the desired thickness of your cubed butternut squash, cut the squash into planks. Cut the planks into rectangular batons and then the batons into cubes so that all sides are the same thickness resulting in a perfect cube. The top half is ready to go at this point.

5.     For the base, the plump bottom half, use a knife to cut straight down the middle. Using a spoon, scrape away the seeds and cut the butternut squash to your desired size.

And with those 5 simple steps, you are ready to start cook’n!  Whether stewing, blending in your favorite fall inspired soup or roasting, knowing how to quickly and efficiently “break down” a butternut squash, removes all barriers allowing more time for cooking and less time chancing the state of pre-cut varieties!

And while we are on the subject of butternut squash, I have some incredible recipes featuring them, like Vegetarian Butternut Squash Chili, Wild Arugula Salad with Butternut Squash, Butternut Pear Soup, Butternut Apple Soup, and Roasted Butternut Squash with Thyme (as pictured above).

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! And because you are loyal readers, I will let you in on a little secret. There is an entire video dedicated to butternut squash. 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!

Coring Pears | Tuesday's Tip of the Day!

There is nothing sweeter, more satisfying and delicious than a perfectly ripe pear. With numerous varieties to choose from (Check tomorrow’s Wednesday’s in The Know tab for a full overview), understanding how to quickly core a pear could come in handy, especially if it means you can eat them faster!

After washing your hands, thoroughly clean the pear under cold running water. Place the pear on your cutting board and cut straight through the middle (lengthwise) from top (stem tip) to bottom (stem core). Using a small coffee spoon, or better yet, melon baller, gently scoop and discard the core and seeds. And just like that, you have a perfectly ripe pear prime for eating.

For other terrific tips and hundreds of recipes, visit my website. While there, consider subscribing for a fresh new tip delivered straight to your inbox every week!

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!

Hosting New Years (In 2 Days!) | Tuesday's Tip of the Day!

Happy (almost) New Years! I really can’t believe it has been a solid year since well, last New Years! Where has the time gone? Although I honestly can’t tell you where the last year has gone, I can tell you how to successfully ring in the New Year surrounded by those that you love!

My proposal? Why don’t you host this years New Year’s Celebration! There is nothing I love more than inviting my friends and family over and gathering around The Table Together! Regardless of whether it’s a summer BBQ and pickle ball tournament (which quickly turns into an all-day/night affair) or winter gathering with mulled cider around the roaring fireplace, I just love hosting friends and family in my home! New Years is a great way to celebrate with family and friends, be thankful for what we have and look forward to what’s to come. Simply follow these steps, by first sending “save the dates” and you will be ringing in the New Year in just a few short days!

1.   Guests: Invite them now! And before you think “New Years is in just a few days,” don’t worry! I often don’t have my New Years plans secured until a few days before and would love seeing an impromptu invite come in! 

2.   Menu: Be realistic with timing, shopping, kitchen space, and the robustness of the menu. Yes, we would all like to serve a plethora of tapas at our New Year’s party, but realistically, do you have time in the next 2 days to plan, shop and cook all of them? Pick a few of your favorites, that you have done before, and focus on those! Sometimes less is more…if you know what I mean.

3.   Shopping: Before you head to the store, write a shopping list to account for your entire menu, including any staples you may have gone through on Christmas Day, like cleaning supplies, plastic wrap, foil, olive oil, salt, pepper, wine, cider, mulling spices, etc. Make sure you include them on your list so your one stop shopping stays at one stop!

4.   Ambiance: Leave your holiday decorations up until January 1. They are festive, merry and bright (tis the season after all!).

5.   Music: I would recommend not playing your favorite Christmas carols because it really is (as tears form in my eyes) time to move on (but don’t tell anyone if you see me cruising down the street to Rod Stewart and Dolly Parton’s Baby It’s Cold Outside blasting through my stereo!). Spotify and Pandora offer great New Year’s Celebration mixes that would be perfect for your party.

6.   Playing Games & Starting a Tradition: In my family, we always spend a few minutes over dinner, or the week before, writing down our New Year resolutions for the following year. They are then individually sealed with our names written across the seal helping to resist any peeking. They are then secured in a large envelope until the following year where we gather around The Table Together, privately read last years and write a new list for the following year.  It’s a fun exercise for all ages and one that I look forward to re-visiting every year. Plus, if you have goals written down, you really don’t want to let yourself down by coming in short. Right?

And with that, guests are invited, menu is planned and shopped for, your home looks fabulous, music is playing and traditions are forming. Until next year, I hope one of your New Year resolutions is cooking more and as a result, finding more opportunities to gather around The Table Together with those that you love.

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!

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!

Giving the (Last Minute) Gift of Food | Tuesday’s Tip of the Day!

Can you believe after all these weeks of braving traffic, fighting for parking spots and long lines at the malls, Christmas has arrived? I sure can’t! Today I am going to share some of my favorite last minute “giving the gift of food” shopping tips! And at the end of the day, these ideas can apply to more than food! All it takes is a little imagination, some patience and dedication to crossing those names off your list…in 3 days.

Giving the gift of food! Last Minute Shopping Ideas:

1. Grocery Stores: Grocery stores offer a plethora of ideas for last minute shopping! From gift cards, wines, olive oils, vinegars, finishing salts, teas, coffees, and even treasures from the specialty aisle, don’t over estimate the ease and convenience (plus late hours of operation) of your local grocery store!
2. Gas Stations: If you are in a true pinch for time, most gas stations carry gift cards for restaurants or even local grocery stores or chains. And if that doesn’t work, a gift card to Home Depot, for example, isn’t a bad idea as maybe it’s time we start looking at that kitchen remodel after all, right?
3. Pharmacy: From specialty nut mixes to oils, wines and candies, you never know what might line those pharmacy shelves! Plus, the lines are typically much shorter at your pharmacy store than your grocery or department stores. A much welcomed sight come the holiday mayhem!
4. Department Stores: If you are already downtown, don’t overestimate the home-goods section at major department stores where beautiful platters, oil canisters, peppermills, mixing bowls, espresso machines, aprons, linens, and even major brands like Le Creuset and a slue of items from Martha Stewart’s collection line the department shelves. Some of them may even carry specialty candies, oils and mixes.
5. Kitchen Stores: Stores like Williams Sonoma and Sur La Table offer everything the chef in your life loves including cookbooks, prepared sauces and mixes, spices, linens, cocktail mixers and even classes (in some locations).
6. Restaurants: While your taking a break from all your holiday shopping, check to see if your restaurant offers a cookbook, specialty oils, spices, or even cooking classes or special tasting menus! You just never know!

Now that you have 6 fresh new ideas to consider, it’s time to start shopping and crossing those names off your list!

However you plan to celebrate this year, I hope that you find joy, love and comfort in gathering around The Table Together with those that you love!

For other terrific tips and recipes 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!

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!

The Skinny on Brussels Sprouts | Tuesday’s Tip of the Day!

Either you love them or you hate them but one thing is for certain, they are absolutely delicious if cooked correctly and treated simply!

Whether tossed with maple syrup and roasted with salty pancetta, skewered and grilled right on the BBQ, leaves torn and quickly roasted for a “festive” garnish or left raw and thinly sliced for a quick salad or slaw, you really cannot go wrong!

To separate Brussels sprout leaves like a pro, follow these quick steps:

1. Step 1: Wash and trim the bottom of each using your fingers to peel away any discolored leaves.
2. Step 2: Trim the bottom stem end as needed so that the leaves easily release one at a time.
3. Step 3: Toss with olive oil, salt and pepper and roast at 400ºF on a baking sheet lined with parchment paper until crispy and golden brown in color. Or, instead of roasting them, thinly slice and toss in your favorite salad or slaw! 

Regardless of your intention or personal preference, peel back a few layers and give them another try. Maybe, just maybe, you will find a new appreciation.

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!

An Apple a Day Keeps the Doctor Away | Tuesday's Tip of the Day!

Apples, those deliciously sweet and delectable “ornaments” hanging from apple trees whose history is nearly as aged as the city itself. With thousands – literally – of apple varieties to choose from, fall and early winter is the perfect time to visit your local farmer’s market or “you picks” in search of everything from the standard classics to unique varieties.

In September I wrote an article focusing on apples primed for baking that even your grandmother would be proud of! Today, I want to focus on other ways in which their beauty – and bounty – can extend beyond the pie dish.

• Baking: Yes, apples are excellent in baked goods from tarte tatin to cobblers, crisps, galettes and the classic apple pie.
• Snack: Apples chips anyone? Thinly slice red or green apples, lay in a single player on a parchment paper lined sheet tray and place in a preheated 225ºF oven for 2 – 2 1/2 hours flipping halfway through. P.S. I have an excellent recipe for baked apple chips on my website.
• Raw: Thinly julienne a variety of apples (think the size of matchsticks) and toss or garnish in your favorite fall-centric green salad. And, since we are on the topic of salads, why not make a quick apple vinaigrette?
• Drink: Think pressing apples for homemade apple cider!
• Sauce: From apple chutney to apple sauce, adding a sweet dose of semi-cooked apples is a delicious way to accompany any protein or simply as an excellent snack!! Consider accompanying Brown Sugar Glazed Spiral Cut Ham – yes, of course I have a recipe for that – with apple chutney and curbing your sweet-tooth or grumbling stomach with apple sauce.

Regardless of how you choose to cook, bake or sip your apples this season, know there are ample ways to make your Doctor proud on a daily basis! After all, they say “an apple a day….”

For other terrific tips and recipes for cooking and being 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!