Juicing Limes: Getting the Most Juice for your Buck | Tuesday’s Tip of the Day!

Let’s face it, limes aren’t cheap and some of them are so darn dry inside. We try our best to select the juiciest limes at the store, roll them on our cutting boards once home to get even more, slice into them with anticipation and only a few teaspoons of fresh juice suffice. Either limes are naturally yielding less juice than their past ancestors or I’m shopping at the wrong store. Today, I share a great tip a Chef friend, Anthony, taught me. Try this at home and you’ll be thanking me later!

Instead of slicing across the equator, slice off both “cheeks”, the curved area on either side of the lime. As it turns out, most of the juice lives on the outer surface closer to the peel; The area that’s hard to target when using a conventional handheld lime juicer.

Juice the cheeks with your fingers then cut the center core in half juicing to your best ability. At this point, you can also put them in a handheld lime or lemon juicer and squeeze with all your might! 

Now that you have the most juice for your buck, how will you incorporate them you’re your weekly menu rotation? 

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 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!

Using a Mandolin 101 | Tuesday’s Tip of the Day!

Mandolin’s are a chef’s best friend as they can create razor sharp pristine accurate slices or juliennes with minimal effort. However their ‘amazingness,’ they can be really dangerous as their razor sharp edge can slice your finger without you even knowing it. Yes, it’s that sharp! Follow along for a few tips on safely using a mandolin for those show-stopping knife cuts.

1.     Place a damp towel on your cutting board and use that as a point or anchor from which you can rest one edge of the mandolin. This way, it won’t slide around your cutting board as your slice on top.

2.     Make sure you have the blade or julienne attachment, depending on what you are using, correctly attached and the desired thickness locked and loaded. You may need to try a few slices to make sure it’s exactly the right thickness.

3.     Holding the top of the mandolin in one hand, the other end being secured by the wet towel on the cutting board, carefully use the mandolin edge as your rail to slide up and down from. This way, you are pushing the protein forward into the mandolin edge (think of the edge as a “wall”) while going up and down across the blade. If you simply slide the item up and down the middle of the mandolin, it can easily slip forward or backward right from under your fingertips.

4.     Also, consider using the guard, usually included in your mandolin kit, to push the item up and down remove your fingertips from the equation all together. One other option, is looking for knife protective gloves which give you a nice layer of protection between the mandolin and fingertips.

Now that you are ready to put your mandolin to use, and make a swoon-worthy meal for your family and friends, I hope the above eases any anxiety and keeps your fingers in tip top shape!

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 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!

Everyday Knife Essentials: Stocking your Knife Block! | Tuesday’s Tip of the Day!

One of my all-time favorite topics, go figure, has to do with one of my favorite tools in the kitchen, knives! Today I share the essential 3 knives plus 1 tool that every home cook, chef, and ‘wanna-a-be’ should have in their knife block.  In addition to my top 4 essentials, I have also provided a list of “nice to haves” that are great add-ons to your knife block once the essentials have been accounted for.

The Essentials:

·      Chef Knife: Your workhorse! Your chef knife, on average, is around 7 – 9 inches in length and will no doubt, become the most used knife in your kitchen. From chopping herbs to slicing onions and carving, this one will be your go-to!

·      Pairing Knife: around 4 inches in length, your pairing knife is ideally used for smaller tasks, like topping strawberries or trimming the tail ends off veggies.

·      Serrated Knife: Perfect for slicing tomatoes, grapes, or bread, the blade’s “teeth” grip onto waxy or stubborn surfaces and gently work their way through the tough exterior. If you try slicing bread with a chef knife, well, try and let me know how that goes! All joking aside, set yourself for success and use the right tool for the job.

·      Honing Steel: Ok, this isn’t a knife, but rather helps to realign your blade after continuous use. Unlike a knife sharpener, a honing steel re-aligns the blade’s edge making it function at full capacity. Just make sure you know how to use your steel before starting or you can easily scratch or chip your knife. A knife sharpener, which actually removes a minute layer of metal, should only be done a few times a year where your honing steel can be used daily.

Nice to Haves:

·      Petty or Utility Knife: Just a little longer than your pairing knife, this is great for cutting lemons, limes and other smaller items where a chef knife may be too large and a pairing, too small.

·      Santoku Knife: The divots on the side of the knife, make cutting starching items, like potatoes, a synch as they don’t stick to the side of the blade. Genius, right?

·      Shorter Serrated Knife: Great for halving those smaller tomatoes, grapes and even small baguettes!

·      Slicer: Not pictured, but carving your thanksgiving turkey to whole roasted chicken, and even slicing melon in half, the long blade of your slicer will cut across large items and roasts with ease and grace.

At the end of the day, the one tip I want to leave you with, is to not only set yourself for success by having the right tools to succeed, but using the right one for the job at hand. Cheers to many delicious meals around The Table Together!

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 videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Sincerely,

Tiffany Lewis

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

The "Right" Way to Juice a Lemon | Tuesday’s Tip of the Day!

If you have one of those fancy lemon juicers, pictured above, there is a 50/50 chance you are using it right. Seems pretty straight forward, but there is only one way you will ensure every single drop of juice will surface. Follow these steps, and you’ll be well on your way to a fresh pitcher of freshly squeezed lemon for your next batch of lemonade.

1.     Cut your lemon in half across the center diameter.

2.     Place one half lemon upside down, yes, it’s counter intuitive, in the hollow of the lemon juicer.

3.     Over a small bowl, pitcher, or whatever you want to juice into, press the handles together and watch as the juicer literally pushes the lemon inside out, while catching the seeds, yielding the freshest lemon juice possible.

For other terrific tips and hundreds of recipes, including several with fresh lemon juice like my Freshly Squeezed mint lemonade, 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 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!

How to Segment an Orange, Including a YouTube Tutorial | Tuesday’s Tip of the Day!

Ever wonder how your favorite restaurant-style salads create those swoon-worthy orange segments on top? Today I direct you to my YouTube Channel, The Table Together with Tiffany Lewis, for a step-by-step tutorial on segmenting oranges like a pro! Next time it’s your turn to make the salad, adorn them with a few juicy orange segments and watch the oohs and ahhs to follow. How easy they are to make can be our secret!

For other terrific tips and hundreds of recipes, including some delectable salads perfect for adorning with orange segments, 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 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!

How to Make Cauliflower Steaks, Including a YouTube Tutorial! | Tuesday’s Tip of the Day!

If you’re anything like me, you like to be in the know, current on trends and if possible, even ahead of them. Cauliflower steaks are one of those things that may have been trending for a while, but they are so delicious, and a synch to make with massive show-stopping appeal, I encourage you to give then a try.

1.     Trim away any bulky leaves, limbs and a thin layer of the stem end.

2.     Standing the cauliflower upright on a cutting board, stem end secured on the cutting board, cut all the way across starting from one side working your way to the other. The edges will crumble and you may think you aren’t doing it right, but the center pieces will resemble snowflakes, or as we call them in the culinary world, cauliflower steaks.

3.     Using a pastry brush dipped in olive oil, lightly brush both sides of each steak, finish with salt and pepper and roast in a pre-heated 425ºF oven, flipping halfway through, until golden brown on both sides. 

For my YouTube step-by-step tutorial, visit my YouTube channel The Table Together with Tiffany Lewis or CLICK HERE for a direct link.

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 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!

Knowing When to Sharpen your Knives | Tuesday's Tip of the Day!

Photo: The Grover's Photography

They always say, a dull knife is an unsafe knife. I couldn’t agree more! Countless injuries occur from a dull knife slipping off a product and making contact with your fingers laying adjacent. The worst part, is that this is totally preventable. Sharpen your knives, knowing when and how often to sharpen them, and your fingertips can stay bandage free!

How often should I sharpen my knife?

The general rule of thumb when it comes to sharpening your knives is based on how many times a week you use them. If you use your knife 3 times a week, then generally speaking, they should be sharpened 3 times a year! This goes for each knife that is used. Your chef knife, your workhorse, will most likely be the most used knife in your kitchen and therefore should be sharpened the most.

How do I know when to sharpen my knife?

I like to sharpen my knife right before I know that I will be using it a lot. For example, if I were sharpening my knife 3 times a year, this schedule might make the most sense: right before Easter, summer and Thanksgiving. Another way to tell is by holding a piece of paper in your hand in the air. The knife should slice right through the paper from the top down with ease and graze.

Where to sharpen your knives!

You can buy hand held sharpeners at your local cooking store, like Sur La Table, but I always recommend taking them into a knife-smith or cooking store and having them do it for you. If you don’t know what you are doing, or using a German knife sharpener for a Japanese style knife, for example, you can easily damage your knife. Most cooking stores charge $5 per knife and offer specials around the holidays. This is worth checking out.

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 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!

Hasselback Potatoes: This Sexy Spud's Play-By-Play | Tuesday's Tip of the Day

Melissa's Produce Fingerling Potatoes | Photo: Tiffany Lewis

Hasselback potatoes are all the rage right now! Show-stopping, jaw-dropping, spectacular “how the heck do you do that” kind of rage. The best part, although so sophisticated to the eye, is that they are easy to make and just require a few tools and steps before the oohh’s and aahh’s set in. And, if you find that your giving yourself high fives–because if anyone else was there they would be the receiving end of your excitement–I don’t blame you one bit! Now, come join me on this hasselback bandwagon and let’s get cook’n! 

Where does the name hasselback come from? Although football legend Matt Hasselbeck may enjoy potatoes, the credit goes to the “Swedes — and the chefs at Restaurant Hasselbacken, in particular — for the invention of this particular style of potato. They also sometimes go under the name Accordion Potatoes or (my favorite) Pillbug Potatoes. Whatever you call it, the result is the same: a single potato, sliced into thin wedges but left joined at the bottom, baked until the layers fan out into rounds of crispy bliss.” - TheKitchn

Definition: First of all, I should make one note…hasselback potatoes are easy to make but require a little time and patience. In summary, and in its’ simplest purest form, hasselback potatoes are sliced across the entire potato from one end to the other without your knife cutting all the way through the bottom of the potato. So, when you hold up the potato, it stretches like an accordion which is why some people call this style of potato an accordion potato. Simple enough, right?

What you need:

Fingerling Potato Medley, Melissa's Produce | Photo: Tiffany Lewis

• Potatoes: Yukon are my favorite, but russet, red potatoes and my personal favorite, Melissa’s Produce Fingerling Potato Medley, will all work just as well. The fingerling will take longer to prep as they are smaller and have to be done one at a time, but they are so darn cute you may just want to take the time!

Fingerling Potato Medley, Melissa's Produce | Photo: Tiffany Lewis

• Chopsticks! There are a few things that will make this easier and they involve taking an extra set of chopsticks on your next sushi takeout order. That’s right, chopsticks! Chopsticks are just thick enough that they will act as an aid when slicing your potatoes. If you think about it, chopsticks are the perfect–cheap–option for stopping your knife blade from cutting all the way through the potato and severing it in half.
• Sharp Knife: This part is important as you want to cut through your potato in smooth strokes creating even width slices across. A dull knife is not only an unsafe knife, it can make it hard to cut through…remember, this potato isn’t cooked yet.
• Patience: This may take a while, especially if you are doing the fingerlings, so pour yourself a glass of wine, tea, coffee or beverage of choice, crank the tunes and enjoy the process.

The Spud Play-by-Play:

1.     Scrub your spuds with a potato scrubber.

2.     Starting with one potato at a time, line up your chopsticks like guardrails, on either side of the potato.

3.     Taking a sharp knife, start at one end and cut all the way across the diameter of the potato stopping when the knife hits the chopsticks. Repeat these steps, spacing ¼-inch to ½-inch apart.

4.     Repeat this process with all potatoes.

5.     Line a baking sheet with parchment paper and place potatoes on top.

6.     Generously drizzle oil across each potato opening the cracks to ensure oil is coating inside the slits too! Season with salt, pepper and herbs or spices of choice if using.

7.     Place in preheated 425ºF oven and roast until crispy and “done.”

8.     Remove, allow to cool and sit back as the praise comes flowing in!

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 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

Knife Skills, Including a Bonus YouTube Video | Tuesday’s Tip of the Day!

Any guesses on the one skill every chef and home cook should have? That’s right, knife skills! They don’t have to be fussy but they do have to be ergonomically appropriate (so your hands, wrists and shoulders don’t get tired from all that prep work), efficient (so you get through each task quickly and with minimal effort yet maximum results), and safe (so you keep the first aid kit untouched)!

To show you exactly how to hold, slice and dice, I have posted a really informative video on my YouTube cooking channel, The Table Together with Tiffany Lewis! So go ahead, cruise on over to my cooking channel and learn a few things. If nothing else, it’s a great way to impress your dinner guests!

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 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!

Cutting Multiple Cherry Tomatoes at One Time (Including a Bonus YouTube Video) | Tuesday’s Tip of the Day!

I still remember when I first learned how to cut multiple cherry tomatoes in one swift slice of the knife…

 I was scheduled to teach a knife skills class at Sur La Table, but first, our culinary director asked for me to audit her class so I could ensure my techniques were consistent with that of the class curriculum. As the instructor passed around a small handful of cherry tomatoes to each of us, she told us to pick up our bench scrapers – one of my favorite kitchen tools meant to scrape things off your cutting board without using your knife. I did as I was told wondering what trick she had up her sleeve. Sure enough she had a good one for us! She asked us to put the bench scraper gently on top of the tomatoes so that it was laying flat. Then, she said, “now is the tricky part.” We took our chef knives, however I sometimes think a serrated knife works better because the teeth grab onto the waxy tomato, and in one swift motion, cut from right to left under the bench scraper. The bench scraper, as it turns out, held the cherry tomatoes in place and her light pressure on top secured them from rolling around the counter top. Absolute GENIUS I tell you!

So, naturally, I just had to make a YouTube video about it which is live and ready for you to take your tomato mastering skills to the next level. If nothing else, it’s extremely impressive and will save you tons of time! And if your wondering, yes this trick can also be used for grapes! Don’t have a bench scraper? Not to worry! A to-go container lid or two like plates nestling the tomatoes in the middle will also work.

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, for dozens of 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!

Removing Corn from the Cob (Plus a Bonus YouTube Video) | Tuesday’s Tip of the Day!

Before you opt for frozen corn kernels, in peak corn season especially, let me take the fear and question out of cutting your own straight from the cob! And, to make this process even easier, I encourage you to check out my “Removing Corn Kernels” YouTube Video on my channel The Table Together with Tiffany Lewis.

Step 1: Husk and Prepare

• Over your compost bin or damp paper towels, remove the husk and threads from each ear of corn. The damp paper towel catches the threads and makes cleanup a synch!

Step 2: Prepare

• Line a baking sheet with a damp paper towel neatly folded in the middle. Using a serrated knife, stand the corn on the damp towel and working form the top down, cut away the kernels. Go just deep enough to remove the entire kernel but not so deep where you get the tough “root.” The baking sheet catches the kernels from making a mess of your work station, the damp towel keeps the corn from slipping as you cut, and the the teeth of the serrated knife grip onto each corn kernel keeping the knife from slipping.

Step 3: Enjoy!          

• Enjoy your fresh corn kernels as desired! Note: If you are interested in grilled corn kernels, it’s best you grill the entire ear of corn then allow to cool before slicing.

For other terrific tips and hundreds of recipes, including several that feature corn like Corn Casserole, Cornbread, Sweet Corn Soup, and Cheesy Grit Soufflés 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 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!

Cutting Pineapple (Bonus YouTube Video) | Tuesday’s Tip of the Day!

There are numerous techniques and gadgets on the market that promise easy pineapple coring, but what if I told you there was a technique that gave you ultimate control, minimal waste and that didn’t need counter or cupboard real estate for storage? Would you be interested? And, to show you just how quick this technique is, I have created a video on my YouTube channel The Table Together with Tiffany Lewis. Make sure you check it out for step by step instructions on quickly and perfectly cutting your next pineapple.

Step 1: Remove the Crown

• By removing the crown and base, you now have two flat surfaces to cut from.

Step 2: Carve

• Using a sharp chef knife, start at the top working toward the bottom, trim away the peel in one smooth motion. Continue to work your way around the pineapple going just deep enough to remove the skin and spikey “thorn” like nobs but not so deep where you are wasting the fruit.

Step 3: Cut to your Desire!

• Now the fun begins! Regardless of whether you want planks, cubes or rounds, cut the peeled pineapple to your heart’s content! Just make sure you remove the core (it’s a little tough on the mouthfeel) before serving.

For other terrific tips and hundreds of recipes, including several that feature pineapple like Pineapple Peach Popsicles, Pineapple Kale Smoothie, Shrimp Cocktail, and Grilled Pineapple Salsa, 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 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!

How to Cut a Mango, Including a Step-By-Step Video | Tuesday's Tip of the Day!

I’m assuming, but not sure, if you know just how excited I am right now. Why you may ask? Well, it’s summer and all my favorite fruits are in their prime. From mango, peaches (especially those darn tasty white ones), avocado (yes, they are fruit), and watermelon, I am in sweet heaven! Juice dripping from my chin, sticky fingers…I don’t even care! Today I am going to quickly touch on how to cut a mango. And, if your anything like me, you cannot get enough of them right about now! And for those of you that prefer to WATCH me cut a mango, come check out my YouTube video that posted this morning.

1.   Wash your mango: Cold running water with your hands. No soap!

2.   Slice: A thin flat portion from both the top and bottom. This creates a nice flat surface from which it can stand on your cutting board.

3.   Carve: using a sharp knife, start at the top, with your mango standing upright, and literally carve away the skin in smooth thin slices. The goal is to cut right below the peel as to limit waste but remove skin. If you want to use a peeler, be my guest but notice how the peel keeps getting stuck in the peeler, especially if your mango is soft.

4.   Plank: Now that your mango is peeled, imagine the seed in the middle. Imagine four plank around the mango, and cut straight down all four sides as close to the core as you can.

5.   Snack: For those tiny bits too close to the core, turn your back to your guests and get to work. The little bits of leftover juicy deliciousness simply put, should not be wasted. 

And with that, you can slice or 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!

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!

Cutting Watermelon (Including a Video!) | Tuesday's Tip of the Day!

With summer in full swing, understanding how to quickly and efficiently cut a watermelon is a skill that although daunting, is quite easy and quick! And, to help streamline the entire process, I even have an awesome video on my YouTube channel, The Table Together with Tiffany Lewis that will walk you through the entire process from washing to snacking! Let’s get started…

1. Wash! Before you begin slicing through your watermelon, make sure you give it a good rinse. Watermelon is handled numerous times on its journey from the field to your grocery store or farmers market. Plus, if your watermelon has been exposed to any contaminated material or matter on the field or in route to your home, it lays on the outside and you wouldn’t see it. Protect yourself and family with a quick scrub under cold water (sans soap) and you are good to go!
2. Trim: Trim off the top and bottom so that the watermelon stands straight up.
3. Carve: Taking a sharp chef’s knife (blade around 7 – 9 inches), start at the top and cut away the peel by carving the thick rind away. Cut just deep enough to see a bright pink flesh but not so deep where you have waste.
4. Slice: Slice across the “peeled” watermelon into rounds as thick or thin as desired and cube, wedge or plank to your heart’s desire. Or, you can follow my video and follow me step by step.
5. Enjoy! In half the time with limited waste and easy cleanup

For other terrific tips and hundreds of recipes, including several that feature watermelon like my watermelon feta salad, fresh watermelon salad with ginger mint simple syrup, and even a few drinks, 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 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!

Peeling Kiwi in Seconds Flat | Tuesday's Tip of the Day!

As we turn the corner into hotter months ahead, so does my appetite for something sweet yet refreshing. Kiwi is one of my go-to summertime favorites as quite frankly, they hit that perfect balance between ever so slightly tangy while keeping a wonderful sweet and juicy finish! Just thinking about them makes my mouth water. Because I can eat several in one sitting – don’t judge – I thought it would be appropriate to show you a quick and easy way to get through the fuzzy skin and right to “business.”

Using a knife, cut both ends off the kiwi so the top and bottom are flat.  Tuck an everyday spoon from your silverware drawer under the peel and rotate around the kiwi gently pulling away and removing the peel as you go. While on the topic, this tip also works for removing shells from hardboiled eggs.  And there my friends, is a juicy (pun absolutely intended) little tip for enjoying kiwi in seconds flat!

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!

Cutting Bell Peppers | Tuesday's Tip of the Day!

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

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

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

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

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

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

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

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

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

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!

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!