Monday, August 31, 2009
Thank You!
Thank you to everyone who submitted a prayer for consideration in the first ever Celebrate Every Day contest! You can take a look at the selections -- and discover a creative way to pray -- in the next post.
A Fun Way to Pray
A fun way to highlight the spiritual dimension of meals is to choose a prayer by chance. First, compile a list of six table graces. Then before each meal, roll a die from a board game. Whatever number you roll, that is your prayer.
You might choose the following six prayers:
1. For this day,
For this food,
For each other,
For your love
We give you thanks, O God. Amen.
2. Give us, O Lord, thankful hearts which never forget your goodness to us. Give us, O Lord, grateful hearts, which do not waste time complaining. Amen. (Thomas Aquinas, 1225-1274)
3. Thank you for the world so sweet.
Thank you for the food we eat.
Thank you for the birds that sing.
Thank you, God, for everything. Amen.
4. God, bless this food we are about to receive.
Give bread to those who hunger.
And hunger for justice to us who have bread. Amen.
5. (Everyone join hands for a moment of silence. Conclude with “Amen.”)
6. O God, we thank you for this food,
for health and strength and all things good.
May others all these blessings share,
and hearts be grateful everywhere. Amen.
If you have children who enjoy singing, you might want to substitute the following prayer for one of the six above:
(Sung to the theme song for the movie Superman)
Thank you God, for giving us food.
Thank you God, for giving us food.
Our daily bread, we must be fed.
Thank you God, for giving us food
If you have prayers that are particularly meaningful for you, substitute them for some of the six suggested prayers.
You might choose the following six prayers:
1. For this day,
For this food,
For each other,
For your love
We give you thanks, O God. Amen.
2. Give us, O Lord, thankful hearts which never forget your goodness to us. Give us, O Lord, grateful hearts, which do not waste time complaining. Amen. (Thomas Aquinas, 1225-1274)
3. Thank you for the world so sweet.
Thank you for the food we eat.
Thank you for the birds that sing.
Thank you, God, for everything. Amen.
4. God, bless this food we are about to receive.
Give bread to those who hunger.
And hunger for justice to us who have bread. Amen.
5. (Everyone join hands for a moment of silence. Conclude with “Amen.”)
6. O God, we thank you for this food,
for health and strength and all things good.
May others all these blessings share,
and hearts be grateful everywhere. Amen.
If you have children who enjoy singing, you might want to substitute the following prayer for one of the six above:
(Sung to the theme song for the movie Superman)
Thank you God, for giving us food.
Thank you God, for giving us food.
Our daily bread, we must be fed.
Thank you God, for giving us food
If you have prayers that are particularly meaningful for you, substitute them for some of the six suggested prayers.
Saturday, August 29, 2009
Tip: Plant a Garden, Even a Small One
Here it is, late August, and we are thorougly enjoying the fruit of the garden in our backyard. I'm so thankful that Kathleen planted and has worked in our garden. She finds it relaxing (though she does get sore sometimes when she's been weeding for a long time), adn we all benefit from the great food.
While most people are able to buy many high-quality, low-cost ingredients at their local supermarket, there are some ingredients that are just better coming from your own garden. Nothing, and I mean nothing, compares to a tomato just picked from the vine. While you can certainly make many great dishes with canned tomatoes, canned tomato sauce and canned tomato paste, there are some dishes that really only taste good with perfectly ripe tomatoes right off the vine, including Caprese salad, gazpacho, and bacon, lettuce and tomato sandwiches.
Even if you have a small space for a garden – a postage-stamp sized backyard or some pots on a balcony – I recommend that you plant:
1. Tomatoes – Don’t go overboard (which is such a temptation when you’re perusing seed catalogs in the dead of winter or wandering the local garden center in the early spring). Instead, plant one or two of a few varieties. We always like to plant nice, red slicing tomatoes, big yellow tomatoes, red grape tomatoes and small yellow pear tomatoes. Experiment and see what you like. Also, consider planting heirloom tomatoes. Heirlooms not only have great flavor, you can same of the seeds and plant them again next year. Plus, planting heirloom tomatoes helps the many different varities thrive. (One important hint: whatever tomato variety you plant, make sure to move where you plant your tomatoes. Don’t plant them in the exact same spot in your garden as you did last year. That way, you cut down on the chance of soil-born diseases.)
2. Herbs – Nothing compares to fresh herbs in cooking. But have you seen how expensive fresh herbs are in the supermarket? And I don’t know about you, but I rarely use all the herbs I buy before they go bad. Instead, plant some herbs in your garden. Before you plant, think about what herbs you use in your cooking. For us, we use a lot of basil, flat leaf parsley and cilantro, so that is what we have in the garden. For you it might be rosemary and thyme. Look through your favorite recipes and decide what you would love to cook with, then plant those herbs.
That’s it. Of course, you can grow a larger garden: corn, zucchini, peppers, and more. But for the most bang for your gardening time and acreage, at least plant tomatoes and herbs. You’ll thank yourself.
While most people are able to buy many high-quality, low-cost ingredients at their local supermarket, there are some ingredients that are just better coming from your own garden. Nothing, and I mean nothing, compares to a tomato just picked from the vine. While you can certainly make many great dishes with canned tomatoes, canned tomato sauce and canned tomato paste, there are some dishes that really only taste good with perfectly ripe tomatoes right off the vine, including Caprese salad, gazpacho, and bacon, lettuce and tomato sandwiches.
Even if you have a small space for a garden – a postage-stamp sized backyard or some pots on a balcony – I recommend that you plant:
1. Tomatoes – Don’t go overboard (which is such a temptation when you’re perusing seed catalogs in the dead of winter or wandering the local garden center in the early spring). Instead, plant one or two of a few varieties. We always like to plant nice, red slicing tomatoes, big yellow tomatoes, red grape tomatoes and small yellow pear tomatoes. Experiment and see what you like. Also, consider planting heirloom tomatoes. Heirlooms not only have great flavor, you can same of the seeds and plant them again next year. Plus, planting heirloom tomatoes helps the many different varities thrive. (One important hint: whatever tomato variety you plant, make sure to move where you plant your tomatoes. Don’t plant them in the exact same spot in your garden as you did last year. That way, you cut down on the chance of soil-born diseases.)
2. Herbs – Nothing compares to fresh herbs in cooking. But have you seen how expensive fresh herbs are in the supermarket? And I don’t know about you, but I rarely use all the herbs I buy before they go bad. Instead, plant some herbs in your garden. Before you plant, think about what herbs you use in your cooking. For us, we use a lot of basil, flat leaf parsley and cilantro, so that is what we have in the garden. For you it might be rosemary and thyme. Look through your favorite recipes and decide what you would love to cook with, then plant those herbs.
That’s it. Of course, you can grow a larger garden: corn, zucchini, peppers, and more. But for the most bang for your gardening time and acreage, at least plant tomatoes and herbs. You’ll thank yourself.
Thursday, August 27, 2009
Thinking Back to Last Week's Culinary Experiment
If you remember, last Thursday, I tried a culinary experiment: making tomato sauce totally from scratch. I knew that this recipe would not be a Celebrate Every Day recipe. After all, it would take a long, long, long time and involve many steps, making it anything but simple. Yet I wondered: would this tomato sauce be worth the investment of time and energy? Would it be better than my usual tomato sauce (which, by the way, is not any of the commercially available brands; I do make my own, just not totally from scratch)? I was pretty sure it would be.
I was wrong. As it turns out, while last week's sauce was good, it wasn't phenomenal. It wasn't even any better than my usual sauce. In fact, it wasn't as good. Peter's verdict when he first tasted it: he put down his fork and said, "I want the usual sauce!"
I've had a week now to ponder the mystery of tomato sauce. You would think that the sauce that was last week's experiment would have been superior. After all, I used the best and freshest ingredients: about a gallon of organic, vine-ripened and recently-picked tomatoes, carefully chopped; organic onions, garlic, basil fresh from our garden. But the ingredients I normally use are great too. After all, the tomatoes used to make the canned sauce and canned tomato paste are picked and processed at the height of ripeness. The only ingredient in the tomato paste is tomatoes, which have been concentrated to a sweet, tomatoey, thick goodness. The canned tomato sauce I normally use has standard ingredients: tomatoes, salt, onion, garlic, dried peppers and more -- pretty much the same as I used in last week's experiment.
What I've learned from this experiment is that you don't have to spend a lot of time cooking in order to make a great meal. It really is possible to make a meal that satisfies body and soul so you can celebrate every day.
I was wrong. As it turns out, while last week's sauce was good, it wasn't phenomenal. It wasn't even any better than my usual sauce. In fact, it wasn't as good. Peter's verdict when he first tasted it: he put down his fork and said, "I want the usual sauce!"
I've had a week now to ponder the mystery of tomato sauce. You would think that the sauce that was last week's experiment would have been superior. After all, I used the best and freshest ingredients: about a gallon of organic, vine-ripened and recently-picked tomatoes, carefully chopped; organic onions, garlic, basil fresh from our garden. But the ingredients I normally use are great too. After all, the tomatoes used to make the canned sauce and canned tomato paste are picked and processed at the height of ripeness. The only ingredient in the tomato paste is tomatoes, which have been concentrated to a sweet, tomatoey, thick goodness. The canned tomato sauce I normally use has standard ingredients: tomatoes, salt, onion, garlic, dried peppers and more -- pretty much the same as I used in last week's experiment.
What I've learned from this experiment is that you don't have to spend a lot of time cooking in order to make a great meal. It really is possible to make a meal that satisfies body and soul so you can celebrate every day.
Wednesday, August 26, 2009
Grilled Mediterranean Beef
Kathleen created this dish which has quickly become one of my favorite entrees for warm weather gatherings with family and friends. Over the last several years, this has been served for dinner on my birthday.
Grilled Mediterranean Beef is delicious, and surprisingly easy to make, if you three tips in mind. Tip One: Be sure to marinate the meat in the herb mixture for at least two hours, or for up to 12 hours (I have made up the marinade early in the day and had the meat marinating until shortly before dinner). Tip Two: Take the meat (still in the marinade) out of the refrigerator half an hour before you will cook it. Tip Three: If using a charcoal grill, start the coals half and hour before you want to start cooking, so the coals will be hot. (You can also use an indoor grill.)
Serves 8-10
1 cup fresh basil, lightly packed
1 cup fresh flat leaf parsley, lightly packed
½ cup olive oil
5 garlic cloves, peeled
¼ teaspoon crushed red pepper flakes
2 tablespoons kosher salt
½ teaspoon freshly ground black pepper
3 pound (approximate) beef top round
Put the fresh herbs, olive oil, garlic, red pepper flakes, salt and pepper in the bowl of a food processor. Whir to form a paste.
Coat the bottom of a 9 x 13 inch baking dish with 1 ½ tablespoons of the herb mixture. Place the beef on top, then top with the remaining herb paste. Cover with plastic wrap and refrigerate for at least two, and up to 12, hours.
Grill the beef over hot coals until medium rare, approximately 8-12 minutes per side. Let the meat rest for at least five minutes, then slice very thinly across the grain, preferably on an angle (otherwise, the beef will be tough and difficult to chew).
Grilled Mediterranean Beef is delicious, and surprisingly easy to make, if you three tips in mind. Tip One: Be sure to marinate the meat in the herb mixture for at least two hours, or for up to 12 hours (I have made up the marinade early in the day and had the meat marinating until shortly before dinner). Tip Two: Take the meat (still in the marinade) out of the refrigerator half an hour before you will cook it. Tip Three: If using a charcoal grill, start the coals half and hour before you want to start cooking, so the coals will be hot. (You can also use an indoor grill.)
Serves 8-10
1 cup fresh basil, lightly packed
1 cup fresh flat leaf parsley, lightly packed
½ cup olive oil
5 garlic cloves, peeled
¼ teaspoon crushed red pepper flakes
2 tablespoons kosher salt
½ teaspoon freshly ground black pepper
3 pound (approximate) beef top round
Put the fresh herbs, olive oil, garlic, red pepper flakes, salt and pepper in the bowl of a food processor. Whir to form a paste.
Coat the bottom of a 9 x 13 inch baking dish with 1 ½ tablespoons of the herb mixture. Place the beef on top, then top with the remaining herb paste. Cover with plastic wrap and refrigerate for at least two, and up to 12, hours.
Grill the beef over hot coals until medium rare, approximately 8-12 minutes per side. Let the meat rest for at least five minutes, then slice very thinly across the grain, preferably on an angle (otherwise, the beef will be tough and difficult to chew).
Tuesday, August 25, 2009
The Right Tools -- Your Ideas
I just posted a list of kitchen gadgets I believe can help you save time and energy -- and avoid a lot of frustration -- as you cook. After all, one of the best ways to simplify your cooking is to use the right tools.
What gadgets do you find valuable? What would your recommend people get to stock their kitchens?
What gadgets do you find valuable? What would your recommend people get to stock their kitchens?
The Right Tools
One of the best ways to simplify your cooking routine is to have the right tools. You can save time and energy – as well as avoid a lot of frustration – if you have the kitchen gadgets you need. I’ve listed the tools I find the most valuable, categorized as inexpensive, moderately priced and expensive. (Note that even in the “expensive” category, you don’t have to buy the most expensive tools to get good quality tools. It’s just that everything in this category is more costly.) If you are just starting out, or re-stocking your kitchen to be more efficient, this list is a good place to start.
Inexpensive
Box grater – A great tool for grating blocks of cheese (like cheddar)
Colander – the perfect tool for draining pasta and vegetables. (Be sure to get the colander’s holes are not so large that your favorite type of spaghetti will drain out with the cooking water!)
Charcoal chimney – With this, you can get the charcoals ready for the grill without using lighter fluid. This is better for the environment and for your health.
Ladle – Particularly useful is a ladle with a silicone cup that you can use to scoop out sauces, soups and more out of cookware with a non-stick surface.
Liquid measuring cups (two) – If you can, get both a 4-cup and a 2-cup (these can be easily nested one inside the other). Liquid measurements are not the same as dry measurements.
Measuring cups (two sets) – You’ll use them a lot, so get cups of high quality metal or plastic. My favorite set has not only ¼, 1/3, ½ and 1 cup measures, but also 2/3 and ¾ cup measures
Measuring spoons (two sets) – You’ll need them over and over again, so get quality. My favorite are made of thick metal that cannot bend, chip or crack. (Unlike earlier sets I had, including one made of thin metal that bent and another of cheap plastic that chipped and cracked).
Microplane zester/grater – As the name implies, you can use this for zesting lemons and other citrus as well as grating cheese. This is perfect for parmesan cheese.
Parchment paper – I use parchment paper for so many recipes: oven roasted potatoes (as well as other roasted vegetables), meatballs and of course for baking. Make sure to have at least a roll of parchment paper on hand at all times.
Pepper Mill – This is the easiest way to have freshly cracked pepper.
Reamer – I have a very inexpensive wooden reamer I use to juice lemons, limes and oranges.
Salad Spinner – The perfect gadget to wash and dry lettuce and some fresh herbs like basil and parsley.
Spaghetti Measure – This hard plastic disc helps you measure the perfect amount of spaghetti for one to four servings.
Strainer – Can be used instead of a colander for smaller tasks.
Tongs – This is the tool you need to turn food, such as pork chops. Get at least one pair of tongs that have silicone tips for use on cookware with a non-stick surface, and one pair of tongs with a long handle for the grill
Spatulas – Get at least two heat-resistant spatulas, a wide one for turning pancakes, French toast and other foods, and a narrower one for other uses.
Vegetable peeler – Use to peel potatoes, apples, carrots and more
Vegetable peeler with serrated blades – Use to peel tomatoes. This is one of my favorite tools of all time.
Wooden spoons – Use these to stir while you cook.
Moderately Priced
Baking dishes (at least in 9 inch x 13 inch and 8 x 8 inch sizes) – I have a set of Pyrex baking dishes I’ve used for decades.
Baking sheets – You will use these over and over again to bake cookies, roast potatoes and other vegetables, and more.
Blender – This is one of the few kitchen gadgets sitting on our counter top at all times.
Coffee Maker – Even if you don’t drink coffee yourself, you need a coffee maker in order to be a good host, because some of your guests do drink coffee. (If you are not a coffee drinker, you can store the coffee maker in an out-of-the-way upper cabinet to keep your counter clear.)
Immersion blender – A great gadget for making sauces and soups
Mixing bowls – My favorite are a set of metal bowls in various sizes. Also good are heavy-duty glass bowls. I suggest you stay away from plastic bowls.
Skillet – Buy a 10 – 12-inch, oven-safe skillet with a lid and a non-stick surface. You will use this to make so many dishes.
Expensive But Worth It
Food processor – I definitely think a food processor is worth it for so many jobs. It will save you time and frustration.
Kitchen Aid Stand Mixer – Yes, I do suggest you get this brand. Contrary to rumor, I did not marry Kathleen for her Kitchen Aid mixer (but it didn’t hurt).
Knives – Buy a quality set of sturdy, well-built knives that can be sharpened. This does not mean that you have to buy the most expensive knives on the market. You can buy a good set of knives for the price of a single very expensive knife. In the long run you’re better off buying a quality set than buying a cheap and poorly-made set you’ll wind up replacing. And be sure to keep your knives sharp. Sharp knives not only work more efficiently, they are safer to use.
Panini Press/Grill/Griddle – Yes, you can buy a cheaper panini press, indoor grill, or griddle than one that does all three tasks. But one gadget not only costs less than three, it also takes up less space in your kitchen. Look for one with removable plates that are dishwasher safe.
Pots and pans – Buy a quality set of sturdy, well-built set. This does not mean that you have to buy the most expensive set of pots and pans available. You can buy a good set for the cost of one very expensive pot. I like stainless steel pots and pans with a heavy-duty aluminum bottom. They perform well and are easy to clean so they continue to look great. (Copper pots and pans require much more effort to keep looking great.)
Inexpensive
Box grater – A great tool for grating blocks of cheese (like cheddar)
Colander – the perfect tool for draining pasta and vegetables. (Be sure to get the colander’s holes are not so large that your favorite type of spaghetti will drain out with the cooking water!)
Charcoal chimney – With this, you can get the charcoals ready for the grill without using lighter fluid. This is better for the environment and for your health.
Ladle – Particularly useful is a ladle with a silicone cup that you can use to scoop out sauces, soups and more out of cookware with a non-stick surface.
Liquid measuring cups (two) – If you can, get both a 4-cup and a 2-cup (these can be easily nested one inside the other). Liquid measurements are not the same as dry measurements.
Measuring cups (two sets) – You’ll use them a lot, so get cups of high quality metal or plastic. My favorite set has not only ¼, 1/3, ½ and 1 cup measures, but also 2/3 and ¾ cup measures
Measuring spoons (two sets) – You’ll need them over and over again, so get quality. My favorite are made of thick metal that cannot bend, chip or crack. (Unlike earlier sets I had, including one made of thin metal that bent and another of cheap plastic that chipped and cracked).
Microplane zester/grater – As the name implies, you can use this for zesting lemons and other citrus as well as grating cheese. This is perfect for parmesan cheese.
Parchment paper – I use parchment paper for so many recipes: oven roasted potatoes (as well as other roasted vegetables), meatballs and of course for baking. Make sure to have at least a roll of parchment paper on hand at all times.
Pepper Mill – This is the easiest way to have freshly cracked pepper.
Reamer – I have a very inexpensive wooden reamer I use to juice lemons, limes and oranges.
Salad Spinner – The perfect gadget to wash and dry lettuce and some fresh herbs like basil and parsley.
Spaghetti Measure – This hard plastic disc helps you measure the perfect amount of spaghetti for one to four servings.
Strainer – Can be used instead of a colander for smaller tasks.
Tongs – This is the tool you need to turn food, such as pork chops. Get at least one pair of tongs that have silicone tips for use on cookware with a non-stick surface, and one pair of tongs with a long handle for the grill
Spatulas – Get at least two heat-resistant spatulas, a wide one for turning pancakes, French toast and other foods, and a narrower one for other uses.
Vegetable peeler – Use to peel potatoes, apples, carrots and more
Vegetable peeler with serrated blades – Use to peel tomatoes. This is one of my favorite tools of all time.
Wooden spoons – Use these to stir while you cook.
Moderately Priced
Baking dishes (at least in 9 inch x 13 inch and 8 x 8 inch sizes) – I have a set of Pyrex baking dishes I’ve used for decades.
Baking sheets – You will use these over and over again to bake cookies, roast potatoes and other vegetables, and more.
Blender – This is one of the few kitchen gadgets sitting on our counter top at all times.
Coffee Maker – Even if you don’t drink coffee yourself, you need a coffee maker in order to be a good host, because some of your guests do drink coffee. (If you are not a coffee drinker, you can store the coffee maker in an out-of-the-way upper cabinet to keep your counter clear.)
Immersion blender – A great gadget for making sauces and soups
Mixing bowls – My favorite are a set of metal bowls in various sizes. Also good are heavy-duty glass bowls. I suggest you stay away from plastic bowls.
Skillet – Buy a 10 – 12-inch, oven-safe skillet with a lid and a non-stick surface. You will use this to make so many dishes.
Expensive But Worth It
Food processor – I definitely think a food processor is worth it for so many jobs. It will save you time and frustration.
Kitchen Aid Stand Mixer – Yes, I do suggest you get this brand. Contrary to rumor, I did not marry Kathleen for her Kitchen Aid mixer (but it didn’t hurt).
Knives – Buy a quality set of sturdy, well-built knives that can be sharpened. This does not mean that you have to buy the most expensive knives on the market. You can buy a good set of knives for the price of a single very expensive knife. In the long run you’re better off buying a quality set than buying a cheap and poorly-made set you’ll wind up replacing. And be sure to keep your knives sharp. Sharp knives not only work more efficiently, they are safer to use.
Panini Press/Grill/Griddle – Yes, you can buy a cheaper panini press, indoor grill, or griddle than one that does all three tasks. But one gadget not only costs less than three, it also takes up less space in your kitchen. Look for one with removable plates that are dishwasher safe.
Pots and pans – Buy a quality set of sturdy, well-built set. This does not mean that you have to buy the most expensive set of pots and pans available. You can buy a good set for the cost of one very expensive pot. I like stainless steel pots and pans with a heavy-duty aluminum bottom. They perform well and are easy to clean so they continue to look great. (Copper pots and pans require much more effort to keep looking great.)
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