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!

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!