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!

Mincing Garlic Like a Pro | Tuesday's Tip of the Day!

When it comes to mincing garlic, use this quick (and super clever) technique to do so like a pro!

Step 1: Separate the cloves

Easiest way to do this is NOT to peel the layers one at a time. Don’t worry, we have all been there. Simply place the top of the garlic (the tip) facing down on your cutting board and use the heel of your hand – and a little upper body strength  – to press down. All the cloves should separate from the head of garlic.

Step 2: Peel the garlic!

I like to use a silicon garlic roller (like this one from Sur La Table) to quickly remove the skin, but if kitchen gadgets aren’t your thing, simply wiggle the clove in your fingers until the peel releases from the clove.

Step 3: Crush the garlic!

Never try cutting something that’s rolling around your cutting board as you can easily cut yourself. To create a flat surface from which to cut from, use a metal object (without a blade, that’s right put your knife down!) to firmly smash and flatten the garlic. I like to use a bench scraper that literally scrapes (lifts/removes) items from your bench (aka your cutting board or work surface). If you don’t have one, try using any other metal object except for your knife which can both damage the knife and cut you if your hand slips (OUCH!). Bench scrapers are also sold at Sur La Table.

Step 4: Mince!

The problem I always have when mincing garlic is that it sticks to my knife and when I use my fingers to wipe the garlic from the blade, they get sticky. Annoying!!! Instead, put a little olive oil on the smashed garlic clove and then mince! The oil keeps the garlic on the board (where it belongs) and if a little does stick to your knife, your fingers won’t get sticky when you slide it off (heck, a little olive oil never hurt anyone!).

Step 5: Time to Cook!

Don’t forget to use your bench scraper to safely lift the garlic from the board. You wouldn’t use your knife after this whole conversation, now would you?

For other terrific tips for cooking at your best, subscribe to my blog and I will send them direct 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!

Storing Citrus | Tuesday's Tip of the Day!

I love having citrus on hand for quick impromptu marinades, vinaigrettes, freshly squeezed lemonade and to finish just about any dish from soup to my famous cedar plank salmon. On Monday, I buy a large bag of lemons and limes and can use them straight through the following weekend when I store them in the refrigerator.

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!

Food Safety: Cooling Food Before Refrigeration | Tuesday’s Tip of the Day!

Before adding heated food (think leftovers) to your chilled refrigerator, cool it at room temperature first!

First of all, the temperature of your refrigerator should be between 36ºF and 40ºF. No colder and definitely no warmer! By adding warm food to your refrigerator you increase the internal temperature by putting other perishable items at risk.  Instead, allow your food to cool at room temperature before sealing and placing inside. This way, other chilled items stay chilled and harmful bacteria never has a chance to develop and grow!

And since we are on the topic of proper temperatures, make sure your freezer registers 0ºF!

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!

Tuesday's Tip of the Day: Peeling Garlic Like a Pro | Tuesday's Tip of the Day!

When it comes to quickly peeling garlic, don’t let the frustration of wiggling the clove out of its skin deter you! My personal favorite method is using a silicone garlic roller where with a press and roll on your cutting board the skin automatically pulls from the garlic. However, when nifty kitchen gadgets aren’t on hand, I like to use a bench scraper or heavy object to press down on top until I hear a “crack” which is the seal releasing from the clove. Then, use your fingers to easily remove the peel. And lastly, a trick we learned in the restaurant business, when lots of garlic is needed mind you, put them in a metal bowl and secure the top with the same size metal bowl. Vigorously shake – while apologizing to your neighbors – for a good 10 – 20 seconds. The friction should pull the skin away from the clove making it a synch to fully peel with your fingers.

Now that you are In The Know how is that for genius?

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!

Perfecting the Apple in your Apple Pie | Tuesday's Tip of the Day!

As fall quickly approaches, so do the varieties and plethora of apples at our local markets!

Here is a quick tip for prepping your apples resulting in a delicious pie guaranteed to gather your friends and family around The Table Together in no time!

There are two types of apple pies:

1. Pies whose apples are peeled and cooked before added to the pie shell.
2. Pies whose apples are peeled and added raw to the pie shell.

If you choose to add raw apples to your pie shell, which I personally do, it’s critical that you thinly slice them so they do not steam as they bake.  Steam puffs the dough up creating an unpleasant air-pocket between the fruit and crust.

As far as what apples to bake with, I always use a combination of Granny Smith and either Honeycrisp (when I can find them) or Pink Lady. 

Now with that, let’s get to work and make some pies!

For tips on rolling out perfect pie dough, visit my blog post from Monday, September 7. For a terrific apple pie and pie dough recipe, visit the “recipe” tab at thetabletogether.com.

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!

The Key to a Perfect Omelet | Tuesday's Tip of the Day!

Confession…

A few months ago I was teaching a class on French cuisine. One of the dishes was a chevre fines herb omelet. More specifically, it was called “Perfect Omelet, Chevre Fines Herbs.” Now I have made many omelets in my days but teaching a class how to make an omelet, especially with the word “perfect” in the title, can be intimidating. Rightfully so! So I researched the key to a “perfect” omelet and came across hundreds of tips and You Tube videos showcasing different definitions of “perfect” omelets. At the end of the day, there are a few key “ingredients” that will whip up a perfect omelet like a true Frenchman!

• Eggs: Have your eggs at room temperature!
• Whisk: Whisk those eggs till they are frothy!!! This is the most important step! Whisking adds volume and volume produces fluffy eggs! Yes, it is as simple as that.
• Salt (kosher): Just a pinch as you whisk.
• Butter: Melt the butter in your pan before adding the eggs. Not only does this keep the eggs from sticking, it adds a delicious “rich” flavor profile. Plus, who doesn’t love butter!
• Pan: Make sure you have the right amount of eggs for the pan so that it isn’t too thick or too thin.
• Pan Temp: Medium – low heat, hovering closer to low than medium…no one likes brown crusty eggs! Adjust your heat accordingly and lift the pan for a quick “cool down.”
• Texture: In France, omelets are traditionally a little “runny” in the middle and not cooked all the way through like we are used to here in the States. If you like it a little more “well done” but are worried about too much color as it finishes cooking, start it on the stove and finish in a 350ºF oven until desired doneness. This is also a great way to melt cheese if adding it on top.
• The Fold: Traditionally, omelets are folded twice. The right side in, the left side in slightly overlapping securing any fillings inside, like cheese or veggies. Then again, it’s your omelet so make it as you please!
• Fillings: All fillings should be cooked before added to the omelet. Meats & veggies won’t have enough time to fully cook before the eggs burn, so cook the add-ins in the pan, remove and set to the side and make the omelet in the same pan incorporating all those delicious flavors. Just make sure the pan cools a bit before adding the butter (if more is needed) and eggs.
• Eating: As soon as it hits the plate!!! Bon Appetit

Now that you know the secret to making perfect omelets, I encourage you to get “crack’n” and make one! Pun intended!!!

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!

Watermelon 4 Ways | Tuesday's Tip of the Day!

Watermelon. That juicy mouthwatering summertime favorite that both kids and adults alike simple cannot get enough of! Given its popularity and constant appearance at family BBQs and outdoor gatherings, finding ways to “mix things up a bit,” if you may, can be fun and rewarding!  Here are 4 simple ways to take traditional triangle sliced watermelon to the next level!

1. Soup:  Try substituting watermelon for tomatoes in your next chilled gazpacho. P.S I have a terrific recipe for gazpacho in the recipe section at The Table Together.
2. On the BBQ:  Trade in traditional salad greens for the BBQ!  Simply grill watermelon wedges and finish with balsamic vinegar, feta or goat cheese and freshly sliced mint.  Amazing!!! Or, cube grilled watermelon and toss with spicy arugula and a simple vinaigrette.
3. Snack:  Chips and dip is always a staple at my summertime gatherings. Try switching things up a bit by adding watermelon to your salsa! Think watermelon mango pico de gallo…must I say more?
4. Drinks:  Try freezing watermelon and making slushies or frosties. For the 21 and over crowd, make a quick mojito!

However you fancy your watermelon, know that there is more than one way to serve up juicy watermelon this summer!

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 Summer Salads | Tuesday's Tip of the Day!

When you think about a salad, most often you consider the leafy green type with a simple vinaigrette and maybe a few nuts, cheese or veggies to finish. Simple and straightforward, which is sometimes all you need. When the moment is right for a little something extra, consider taking your salad to the next level by including other ingredients that take an ordinary salad to extraordinary levels! 

Here are a few ideas to “wet” your appetite, if you may:

• Orange / Grapefruit Segments
• Dried blueberries or cherries
• Dates
• Spicy Arugula
• Kale (and the numerous varieties)
• Carrot or zucchini ribbons
• Blackberries/Blueberries/Strawberries
• Swiss Chard
• Grilled Corn
• Cucumber
• Peaches (grilled or not)
• Tomatoes (heirloom or cherry)
• Summer squash
• Feta / Blue Cheese / Goat Cheese / Cotija / Queso Fresco
• Pumpkin Seeds / Walnuts / Toasted Pecans
• Mint / Thyme / Parsley / Cilantro
• Lime / Lemon / Orange Juice
• White Balsamic / Champagne / Raspberry / Fig Vinaigrettes
• Walnut / Cashew / EVO / Peanut / Avocado Oils
• …to name a few

Need a little inspiration?  Try one of these fun combinations!

• Watermelon + Mint + Feta
• Grilled Corn + Avocado + Lime + Queso Fresco
• Grilled Peaches + Honey + Toasted Granola
• Tomatoes + Burrata + Garlic Oil
• Berries + Kale + Goat Cheese
• Zucchini + Lemon Zest + Pine Nuts + Feta + Spicy Arugula
• Summer Squash + Quinoa + Cherry Tomatoes + Basil

Whichever combination you choose, have fun with it and remember, the sky is your limit so get creative and go big!

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!

Properly Slicing Tomatoes | Tuesday's Tip of the Day!

With the abundance of juicy tomatoes prime for picking – and eating of course – it’s essential that you understand how to safely and efficiently slice tomatoes!

However you enjoy eating them, they can be difficult and slippery to slice as they simple don’t stay put on the cutting board. One way to help is by using a serrated knife that grabs ahold of the slippery skin creating beautiful, smooth and perfect slices.

Now how is that for easy-peasy?

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!

It's as easy as Pie! Perfectly Slicing Cake (or pie) | Tuesday's Tip of the Day!

With all the summer birthdays and festivities, it’s certain either you or someone you know will be on cake slicing duty! It may seem easy slicing cake for a table full of hungry guests, but there is an art to slicing cake like a pro!

• Knife: First and foremost, always use a long cake knife that will slice through the cake in one slice. This will ensure a straight and smooth line.
• Wet Paper Towel: Secondly, always have a wet paper towel on hand to clean the knife after each slice.  This will help keep each cut smooth and clean.
• Cake Server: Have a cake server (usually triangular in shape) that can easily slide under the slice of cake perfectly transferring from the cake stand to dessert plate.
• Technique: And last but not least, when you slice cake, slice straight down and slide the knife out (toward you) vs. lifting up. Lifting pulls all the crumbs with it resulting in a “messy” slice.

I don’t mean to be fussy here as, well, cake is cake, but with these tips, you can easily and perfectly slice and serve your dinner guests.  After all, finishing on a sweet note is one thing, but finishing with a “sweet” slice is frosting on top (pun intended!).

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!

Easily Crumbing Goat Cheese | Tuesday's Tip of the Day!

The next time you add crumbled goat cheese to your menu, pop it in the freezer for 20 minutes! This way, the cheese easily crumbles and doesn’t leave a creamy residue on your fingers.

Now how is that for genius?

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!

Storing, Sharpening and Honing Knives | Tuesday's Tip of the Day!

When teaching cooking classes, I always make a point to share my tips for keeping kitchen knives at their prime.  After spending a few hundred dollars on a single knife, the average cost for a great quality chef knife, I am glad they ask!

Here are a few tips to keep your knives at their prime!

Storing:

I always recommend storing them either flat (in a shelf fitted with a knife organizer), in a wooden knife block, in individual sleeves, in a knife bag, or on a magnetic strip. All are great options but the key is not storing them tip down and keeping them separated from one to the other so they don’t scratch.

Sharpening:

If you cook a lot, I would recommend having your knives professionally sharpened twice a year! Most kitchen stores offer this service, which I personally take advantage of! Ask if they use a stone or machine and opt for the stone if they offer!

Honing:

A honing steel or blade is a great way to prolong the life of your blade and also to help keep the blade aligned. Honing doesn’t sharpen your blade but rather aligns the sharp blade so that it, well, cuts straight. I hone my knives before each use and in between use if cooking for an extended period of time. To avoid scratching your knives, make sure you know how to use the honing steel before putting it to use! Most kitchen stores can help you with this, or a simple You Tube search can also steer you in the right direction.

Now that you know how to properly store and sharpen your knives, let’s put them to use and start cook’n!

Cheers to starting a new tradition around The Table Together!

Safely and Properly Storing Leftovers | Tuesday's Tip of the Day!

With all the summer gatherings, chances are you will have leftovers! What a terrific “problem” to have! Here are a few quick ways to keep your doggy-bags safe!

The next time you are at the grocery store, or Home Depot for that matter, pick up a roll of blue painters tape and a permanent marker. Blue tape adheres to just about anything and will stay intact even when in the refrigerator. Just make sure you put it on the to-go container before it goes in the fridge so the sides are dry. With the permanent marker, write what is inside the container as well as the date it was made and a “toss” date. For a general rule of thumb, cooked proteins are usually good for 5 days after cooking where other dishes that are vegetarian, usually are good for 5 – 7 days. Regardless, always trust your best judgment to ensure houseguests scrounging for leftovers know when items have expired and don’t have to guess.

Keep in mind food doesn’t always smell or look bad when it spoils so a little reminder labeled on the outside will help keep you and your family safe and sound! 

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 Quickly Peel Hardboiled Eggs | Tuesday's Tip of the Day!

What if I told you there was more than one way to peel an egg? Well, there is! If you were to ask 5 chefs and home cooks how they peel an egg, I am sure they would all say, “by hand” which is absolutely a sure way to get the job done. However, the next time you hard-boil eggs, consider gently tapping them on the counter to crack the shell and use a everyday spoon tucked under the shell to gently lift the shell away from the egg. Clever, right?

However you peel your eggs, I hope this gives you one more tool for your toolkit.

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!

Cooking Spinach | Tuesday's Tip of the Day!

Have you ever tried cooking spinach without success? Chances are you may not be cooking this delicious leafy green properly. Come join me in the kitchen and let me show you how to properly cook spinach so that you can have delicious, fresh and healthy cooked spinach at home!

Blanching: Saucepan

Blanching spinach is the process of adding fresh spinach to boiling salted water, cooking until soft and wilted, approximately 30 seconds, then blanching in an ice water bath to “shock,” and then squeezing the spinach dry with paper towels before enjoying. This method is best used when adding spinach to a sauce or marinade as texturally it’s cold and kind of soggy.

Sautéing: Skillet

This is my preferred method because the spinach doesn’t get soggy or waterlogged. Simply add a little melted butter or olive oil to a hot skillet, add spinach, a pinch of salt and pepper and cook while occasionally stirring until spinach softens, approximately 3 minute. You can even sauté shallots and garlic in the pan before adding the spinach for a nice addition of flavor.

However you prefer to cook your spinach, I hope that this gives you the necessary skillset to try it again with confidence!

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!