Pronto Whipping Cream | Tuesdays Tip of the Day!

When supper turns into “I need a little something sweet” whip up (pun intended) fresh whipped cream to dollop, adorn or laden. Regardless of just how sweet that sweet-tooth is, follow these quick steps to whip up a batch in a jiffy!

Step one: While you are nearing that “something sweet craving”, pop a large metal bowl and whisk in your freezer. Keep heavy whipping cream in the fridge until just before you get your whisking on!

Step two: Remove bowl and whisk from the freezer, add desired amount of whipping cream (remember – before you get carried away – you have to turn that liquid state into velvety smooth whipped cream by hand) and start whisking. Before you know it, soft peaks will come to fruition and whipping cream is formed! In the last few strokes (whisks), add a splash (1 teaspoon) of vanilla extract and tablespoon or so of powdered sugar (if desired). Be careful to not overmix, unless you want butter which is a whole other blog post.

And just like that friends, freshly made whipping cream is at your finger tips! For recipes perfect for “dolloping” like All-American Apple Pie, Peach Cobbler or Blueberry-Peach Crumble, or even Maple Whipping Cream, visit my website thetabletogether.com.

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!

Foolproof Caramel Sauce | Tuesday’s Tip of the Day!

The trick to making perfect foolproof caramel sauce is actually quite simple. First, measuring ingredients. Second, selecting your cookware. Third, following these steps below. Fourth, stop letting caramel sauce taunt, intimidate or overwhelm you! Quite often, we never even take steps to making caramel because we are too nervous to even begin the process. Before you think “I can’t do this,” think “Yes You Can!” Now that we have our sleeves rolled up and are ready to take on caramel, let’s step in the kitchen and get cook’n.

Tips:

• Patience! When making caramel sauce, it is important to be patient! It is also important to know that caramel can turn from “is anything happening” to “done” to “burnt, start over” in seconds. Literally!
• Commit! When stepping into the kitchen, commit yourself to the task at hand and don’t walk away!
• Follow the Directions. Yes, really! When the recipe says, “stop stirring,” stop stirring!
• Adding Cream: When adding the cream, yes it will bubble viciously but that’s part of the process. Remember, don’t let caramel frighten you. Stand your ground, whisk in hand…and don’t stop whisking!
• Storing: Caramel will thicken as it cools. Depending on the intended use, chilled caramel sauce can quickly be nuked in the microwave or over low heat in a small saucepan.

Recipes: Of course I have an utterly delectable one! Visit my website TheTableTogether.com or Click Here for my Foolproof Caramel recipe.

Videos: If you are more of a visual learner, come join me at my YouTube channel The Table Together with Tiffany Lewis! Here, I will show you the entire process from start to finish!

Now that you have conquered caramel sauce, it’s time to make up a batch. And for the record, homemade caramel sauce makes for a great hostess gift when given in a pretty canning jar, like my personal favorite Weck.

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!

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

As we near warmer months and crave healthy, lean cooking, understanding the key components to perfectly pan seared salmon should be of upmost priority! Let me quickly walk you through the basics…

• Selecting: I always recommend purchasing wild caught salmon which, lucky us, is at its prime during the summer months! Farm raised salmon may look good, and better than wild caught when salmon is out of season, but its entire life has been manipulated in such a way to yield the “perfect” outcome. I don’t know about you, but I would prefer to not have a diet grown by science in a “lab” or “tank”.  If wild caught doesn’t look good (slimy or mushy), do your body good by opting for a different protein or fish instead. You wouldn’t buy rotten bananas, now would you?
• Storing: Make sure you cook the salmon the day of or after purchase! Store on the bottom shelf of your fridge to prevent cross contamination and away from your eggs as the smell (which it shouldn’t, by the way) doesn’t become infused with a fishy aroma.
• Cooking: After seasoning your salmon – typically salt and pepper – generously oil your salmon fillets and not your pan! This way, you know the entire fillet has been evenly coated and will obtain that gorgeous GBD (golden brown and delicious) sear. Remember, color = flavor so take the time to ensure a golden brown crust. Always start salmon presentation side down (making contact with the pan)! When salmon has finished searing, flip and transfer (presentation side up) to a wire rack inserted in a baking sheet. Place in a preheated 425ºF oven allowing the center of the fish to finish cooking through, approximately 2 minutes for medium. Cover with foil and allow to rest for at least 5 minutes before serving!
• Recipes: Now that you have the key ingredients to perfectly pan seared salmon, invite your friends and family over and try one of my many salmon recipes!  From simple pan seared salmon with citrus relish, to green curry salmon with black rice, I have you covered!

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!

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

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

Overcome your Fear!

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

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

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

Shopping for Cutlets!

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

Let’s Get Cook’n:

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

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

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

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

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

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

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

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

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

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

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

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

Revitalizing Crystalized Honey | Tuesday's Tip of the Day!

I absolutely hate when I reach for my precious honey bear only to find the honey has crystalized! And, of course, this only happens when you have company over and honey is needed right now, or rather 5 minutes ago! Here is a quick and easy way to revitalize your crystalized honey with little to no effort!

• Stovetop: Bring a small pot of water to just below a simmer. Add honey jar ensuring water is not covering the top. Allow to sit in hot water until honey loosens, 30 seconds – 2 minutes.
• Microwave: Remove the honey jar lid and microwave on low, while keeping a close eye, until honey loosens. 

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!

Coffee Ice Cubes | Tuesday's Tip of the Day!

Ever wonder what to do with that leftover French press or morning coffee carafe? How about freezing it in ice cube trays for a clever way to chill ice coffee without watering it down? Plus, just imagine telling your friends that you are sipping on coffee outfitted with coffee cubes. This also works with leftover ice tea or even lemonade. Sometimes, the simplest things are the most impressive – case in point!

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!

Stocking up on Butter | Tuesday's Tip of the Day!

As Paula Deen says, “everything is better with butter.” However limited I am on my butter use when it comes to cooking, I do like a good bargain and make an exception when I see butter on sale! Butter can be expensive, so when it’s on sale, I stock up and pop them in my freezer! Butter will keep in your freezer for up to 6 months which between baking your favorite chocolate chip cookies to buttering toast and rubbing your whole roasted chicken, you may never need to pay full price again, nor will you run the risk of running out! Because, sometimes, just sometimes, everything is just that much better with butter! Paula would be so proud…

P.S. enjoy responsibly!

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.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!

Adding Rice to the Salt Shaker | Tuesday's Tip of the Day!

Don’t you hate when salt in your salt shaker gets lumpy? Me too! Here’s a little trick to prevent that (for salt shakers only!).

Add a few pieces of (uncooked) rice to your salt shaker and shake to evenly incorporate. The rice will absorb any excess moisture keeping your salt in tip top shaking 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, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

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

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

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

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

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

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

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

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

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

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

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

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

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

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

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

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

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

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

Let’s get caramelizing!

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

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

Cheers to starting a new tradition around The Table Together!

P.S. Coming in the New Year (March 1), I am launching a YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life! Stay tuned for more info to come…

Sincerely,

Tiffany Lewis

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

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

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

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

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

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

Cheers to starting a new tradition around The Table Together!

P.S. Coming in the New Year (March 1), I am launching a YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life! Stay tuned for more info to come…

Sincerely,

Tiffany Lewis

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

Braising 101 | Tuesday's Tip of the Day!

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

What is Braising:

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

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

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

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

Cheers to starting a new tradition around The Table Together!

P.S. Coming in the New Year (TBD March 1), I am launching a YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life! Stay tuned for more info to come…

Sincerely,

Tiffany Lewis

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

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

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

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

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

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

Cheers to starting a new tradition around The Table Together!

P.S. Coming in the New Year (TBD March 1), I am launching a YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life! Stay tuned for more info to come…

Sincerely,

Tiffany Lewis

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

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

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

So with that, let’s Get Seeding!

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

2)   Next, there are two methods:

a)   Wooden Spoon Method:

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

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

b)    Submerged Method:

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

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

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

Cheers to starting a new tradition around The Table Together!

P.S. Coming in the New Year (TBD March 1), I am launching a YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life! Stay tuned for more info to come…

Sincerely,

Tiffany Lewis

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

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

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

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

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

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

Cheers to starting a new tradition around The Table Together!

P.S. Coming in the New Year (TBD March 1), I am launching a YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life! Stay tuned for more info to come…

Sincerely,

Tiffany Lewis

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

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!