The Kitchen Counter - Home Cooking Tips and Inspiration

We're going back to breakfast in this latest quick fix episode. On the menu today is french toast; one of the easiest breakfast dishes around! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/36 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] Leave a rating and review at: http://kitchencounterpodcast.com/itunes

It's hot. Too hot to cook! So let's go cold and talk about the easiest of the elegant frozen desserts...sorbet! I also answer some listener questions too! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/35 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Sometimes it can be challenging to find non-meat dishes to grill. Have no fear, I've got the perfect vegetarian dish to satisfy even the most die-hard carnivore...grilles caesar salad sandwiches! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/34 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] Leave a rating and review at: http://kitchencounterpodcast.com/itunes

It's burger season, and I'm bringing you some tips to make your burgers the best they can be! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/33 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Just can't quite get your mac and cheese as creamy as you'd like? Give this Quick Fix a go and you'll never look back at thin, boring mac and cheese again. This is the creamiest cheese sauce you'll find and it can be used for tons of stuff! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/32 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] Leave a rating and review at: http://kitchencounterpodcast.com/itunes

You need a chip dip recipe, stat! Don't panic, I'm here to help! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/31 Connect with the show at:Facebook: https://www.facebook.com/kitchencounterpodcastTwitter: @TKCpodcastEmail: [email protected] Leave a rating and review at: http://kitchencounterpodcast.com/itunes

In this epsiode, I answer listener questions! Fun! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/30 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] Leave a rating and review at: http://kitchencounterpodcast.com/itunes

In this epsiode, a sequel to my most populat (7 Cooking Myths Exposed) I bring you another list of 7 cooking myths...or are they? Play along to this true or false cooking episode! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/29 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] Leave a rating and review at: http://kitchencounterpodcast.com/itunes

In this Quick Fix episode I am back to talk about another sauce that goes great with all sorts or berries (or pretty much anything for that matter): spicy rum sauce. It's quick, easy, and super delicious! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/28 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] Leave a rating and review at: http://kitchencounterpodcast.com/itunes

In this episode we go into the pantry to talk about molassess, taste test some homemade BBQ sauces, then I show you the one BBQ-related website you really need to bookmark. For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/27 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Strawberries and balsamic vinegar--it's a match made in heaven. And it's ridiculously simple to make. Wow your next dinner part guests with this simple, yet elegant treat! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/26 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] Leave a rating and review at: http://kitchencounterpodcast.com/itunes

For today's episode we tackle Buffalo Wings while discussing Matt Reynold's reat documentary film "The Great Chicken Wing Hunt." We also head into the pantry to talk about lemon and lime juice in cooking, and finish up with a listener question about easy, awesome dishes a single guy can make. For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/25 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] Leave a rating and review at: http://kitchencounterpodcast.com/itunes

For today's quick fix I go over the differences between the three main types of salt you'll find in the typical home kitchen. For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/24 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] Leave a rating and review at: http://kitchencounterpodcast.com/itunes

On today's quick fix episode I give you the basics on roasting vegetables, all in under 5 minutes! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/23 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] Leave a rating and review at: http://kitchencounterpodcast.com/itunes

In this episode I am joined by a special guest to talk about essential pantry items for the home cook. Let me know what you think of the conversation! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/22 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] Leave a rating and review at: http://kitchencounterpodcast.com/itunes

In this Quick Fix episode I talk about how darn easy it is to make buttermilk pancakes from scratch. Did I mention they are ridiculously delicious too? In less than 5 minutes you are ready to conquer this recipe! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/21 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Today I'm talking cooking equipment. What does a home cook absolutely need to be successful? For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/20 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] Leave a rating and review at: http://kitchencounterpodcast.com/itunes

In this Quick Fix episode I talk about making your own salad dressing. It's really easy! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/quick-fix-easy-vinaigrette-tkc-19 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] Leave a rating and review at: http://kitchencounterpodcast.com/itunes

In this episode I help out a listener with cooking a great steak indoors. I also talk about cricket flour! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/cue-crickets-tkc-18/ Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] Leave a rating and review at: http://kitchencounterpodcast.com/itunes

In this Quick Fix episode I cover making shredded chicken and share a taco seasoning recipe. For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/17 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] Leave a rating and review at: http://kitchencounterpodcast.com/itunes

In this episode I talk about herbs and spices! I'll go over some spices I think every home cook should have, how to store and prepare spices, and I also review spicemadam.com For complete show notes on this episode, visit http://kitchencounterpodcast.com/16 Leave me voice mail feedback at: 971-208-5493 Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Leave me voice mail feedback at: 971-208-5493 Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] If you liked what you heard, please consider subscribing in iTunes. You can also help out the show by leaving a positive review in the iTunes store (you know you want to)! Today's quick fix focuses on breakfast...specifically egg muffins. Easy, nutritious, and delicous--it's time to take your mornings back! For compete show notes visit kitchencounterpodcast.com

Leave me voice mail feedback at: 971-208-5493 Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] If you liked what you heard, please consider subscribing in iTunes. You can also help out the show by leaving a positive review in the iTunes store (you know you want to)! Today's Kitchen Essentials episode focuses on how to increase the odds of having a successful outing in the kitchen. Listen to the episode by pressing the play button above to hear my thoughts on these six fundamental keys to home cooking success! Some of these are attitude/philosophical: Expectations set to reality Willing to fail Have fun! And some are about technique/technical: Begin understand your tools and techniques (no need to be an expert, but make sure you know what to expect) Read recipes through before you start Mise en place (prep all your ingredients before you start cooking)

Leave me voice mail feedback at: 971-208-5493 Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] If you liked what you heard, please consider subscribing in iTunes. You can also help out the show by leaving a positive review in the iTunes store (you know you want to)! You want to cook more meals yourself, rather than relying on eating out, takeout, or just popping a frozen box dinner into the microwave. The problem is you don't have that much time, and quite frankly, you're kind of tired after working all day and you don't feel like laboring away in the kitchen to put a hearty and nutritious home cooked meal on the table. So what's a person to do? Slow Cooker to the Rescue Enter the slow cooker, otherwise known as the crockpot (which is an actual brand name, but is often used generically for all slow cookers). With this seemingly magical little device, you can do some minimal prep work with your ingredients, and get outstanding results with practically no effort and a little time. Because of the low wattage involved, slow cookers can be used while you are away from home (e.g. at work) and have a meal ready for you when you return. If you don't use your slow cooker (or want to use it more), or don't have one, listen on for everything you ever want to know about this underrated kitchen appliance. Afterwards I'll share some resources to get you started with a ton of slow cooker recipes. What is a slow cooker, and how does it work? Simply put, a slow cooker is an appliance that consists of a heating element, an insert (or crock) made of ceramic or porcelain, and a lid. The function of a slow cooker is to cook food at a low, steady temperature. It does this much better than pretty much anything else in your kitchen. Because of the low wattage involved you can safely leave your slow cooker plugged in and working while you are out of the house. Varieties of Slow Cookers Slow cookers come in an endless variety of shapes and sizes, and features. Here are four from Rival Crock-Pot that show the range of what is available (even more expensive models exist, though I'm not sure they deliver as much value for the cost): Crock-Pot SCR300SS 3-Quart Round Manual Slow Cooker, Stainless Steel Crock-Pot SCCPVL600S Cook' N Carry 6-Quart Oval Manual Portable Slow Cooker, Stainless Steel Crock-Pot SCCPVL610-S Programmable Cook and Carry Oval Slow Cooker Crock-Pot SCVT650-PS 6-1/2-Quart Programmable Touchscreen Slow Cooker, Stainless Steel Slow Cooker Recipes Here are resources to get you started off with a ton of slow cooker recipes! 50 Vegetarian Slow Cooker Recipes! Overnight Oatmeal Recipe Allrecipes.com Slow Cooker Recipes 100 Favorite Slow Cooker Recipes Southern Living Slow Cooker Recipes Tips for getting the most out of your slow cooker - Prep your slow cooker ingredients ahead of time (not necessarily the night before--think a few days ahead), and keep in fridge or in ziploc bags until ready to drop in the crock. - If you don't have time or don't want to hassle with sauteeing your aromatics (onion, garlic, etc) you can cut them up and put them in a bowl with some oil. Microwave for a few minutes, then toss into the crockpot! - Cheaper cuts of meat, with bone in, are better for the slow cooker. Lean meats, light meat chicken, and fish...not so much. - Don't put frozen meat directly into the crockpot. It will take longer to come to a safe temperature (and the texture might be a little off as well). - Don't overfill your slow cooker--you need to leave room for heat to circulate so everything makes it to proper temperature. - Don't open that lid too often - Every time you open the lid of the slow cooker a ton of heat escapes. You need to add about 20 minutes of cooking time on to the recipe for every time to open the lid! - Use less liquid than a recipe calls for (unless the recipe is specifically designed for a crockpot). Because your slow cooker will do most of its work with a lid on, moisture will not have a chance to escape and will therefore remain in the crock. - When you slow cook food for an extended period of time, all the flavors begin to meld together. Adding something to the finished dish can be just the trick (olive oil, parmesan cheese, lemon juice, vinegar, sauted garlic, fresh herbs, ginger, dash of wine, can all be great finishing touches to help your flavors pop). There are a few things that slow cookers can't do, or don't do very well Because of the low temperatures involved, slow cookers generally aren't good at rapidly cooking food Slow cookers won't end up browning any meat you cook in them. If you want browned meat, you'll need to do that separately before you put it in the crock. Seafood and dairy products generally don't fare too well with slow cooking. If you are using them, add them late in the cooking process and watch their progress closely. The care and feeding of your slow cooker Don't store cooked food in the crockpot insert.

Leave me voice mail feedback at: 971-208-5493Facebook: https://www.facebook.com/kitchencounterpodcastTwitter: @TKCpodcastEmail: [email protected] Kitchen Essentials: Menu Planning This kitchen essentials is about menu planning. This was a request from a friend and listener, BJ. She wanted to start getting back into the kitchen but was looking for some insight on menu planning. Here you go BJ, thanks for the suggestion! My philosophy on menu planning: I don't want to give you a template or a routine to follow. I want you to put some thought into your goals, and what kinds of methods work best for you. From there you will be able to adapt my basic menu planning process to suit your style. So why is menu planning so important? Menu planning will bring you the following benefits: Save time (fewer trips to the store, fewer impulse buys, fewer trips for takeout) Save money (buy only what you need that week, less wasted food) Eat more nutritious food (you can plan in advance what you are eating and rely less on spur of the moment decisions that may be less healthy) Have more success in the kitchen (yay!) Before you start a menu planning process, you need to figure out what your goals are. Do you want to try to make every meal at home during the week? Are you only planning for dinner? Are you looking to ease into home cooking by maybe making three dinners at home per week? Do you already cook a lot at home and are looking for ways to make your meals go farther, or save money each week? Chances are it's a combination of things, but it's important to understand what you want before you sit down to do meal planning. Think of menu planning as a process that you'll start out slowly and build up week after week, until it really becomes part of your routine and you are fulfilling the goals you've set for yourself. I would encourage you to skip fancy apps and programs and start with good old fashioned pencil and paper. By doing this you'll really start to understand what goes into your meals. Start with Brainstorming If you are starting from scratch, I'd first start by doing some "brainstorming" work. Take a blank sheet of paper, and make two columns. In the first column list out all of the dishes you know how to make and might want to include in a menu plan. In the other column, list dishes you don't know how to make (but would like to learn), and might want to put on your menu plan. Unless you are planning to make every meal at home from scratch, you should also include those meals you prepare at home but aren't entirely "homemade," e.g mac and cheese from a box, spaghetti with jarred sauce, etc. Remember the goal here is to help plan a menu, not just list out those things you'll make at home from scratch. As tome goes on you may find yourself wanting to make mac and cheese from scratch, and you can start to make that instead of the boxed stuff. Step by step is the way to a successful menu planning process. After you do some brainstorming, I recommend building the list over the coming weeks so you really start to put together a big list of dishes to inspire you each week when you plan. These are your "stable" of dishes to pull from and put in the rotation, which you can then supplement with new or experimental dishes as you see fit. When you start to think about what to put on your menu, start thinking about the ingredients that can be used for more than one meal. Pork roast can do double duty with potatoes and carrots one night, and then go into pork tacos another. That amazing tomato sauce you made is great with spaghetti, and will also be a great base for Spanish rice. Throw some chicken breasts in the crockpot and make pulled-chicken sandwiches one night, and use it as a topping for BBQ'ed chicken pizza another. I think you get the idea. Another good one: get a salad spinner and always have some green/red leaf lettuce on hand for an easy and quick side salad (once you wash and spin it, store it in the fridge for a week and it's ready to go)! Time to Menu Plan! Ok, so now that you have a list of dishes from which to draw from, let's make a menu plan for a period of time you'd like. In our house, we generally make a plan that starts with Sunday, and ends with Friday (Saturday is usually an open day where we are free to do whatever we want). Following this model, write down each day of the week with some space for you to put down the meals for that day. Think about what you have going on that week that will affect your menu. Do you have a late night on Wednesday and you won't be home to cook? Well then be sure not to plan a meal at home for that day. Do you have a day where there will be fewer (or more) people for dinner? Be sure to take that into account. There are times where I won't be home until later in the evening, so we only plan a meal that is enough for my wife and son. Start writing down the meals you plan on having for those days, including those meals you don't plan on making yourself (eatin

Leave me voice mail feedback at: 971-208-5493 Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] If you liked what you heard, please consider subscribing in iTunes. You can also help out the show by leaving a positive review in the iTunes store (you know you want to)! Sugar Rush Today my wife joins me again and we talk about candy making at home. Specifically we cover two recipes; pralines and salted caramel. We recommend that you pick up a candy thermometer if you really want to give these recipes (or any candy making at home) a try. This is a link to the candy thermometer we have, and it works great for us: CDN TCG400 Professional Candy & Deep Fry Thermometer You should also make sure you use a heavy-bottomed pan (the heaviest you have) because the heat heat will be more even and you will be less likely to scorch your candy and you are heating it. The best way I know how to describe a praline, if you've never had one, is that it's like a cookie-shaped candy that has a creamy texture. They are one of my favorite confections, and they really are unlike most other candies that I know of. Here is the praline recipe I used: Emeril's Creamy PralinesHere is another page with some great info and recipes on pralines Traci gave salted caramels a shot and had good results. This recipe is a bit more complicated than the praline recipe, as you are bringing the candy up to temperature, then adding cream, then bringing the candy back up to a different temperature. You definitely have to be on the ball when making this recipe. Here is the recipe from Ina Garten that Traci used for this episode. Happy candy making, and Happy Holidays!

Leave me voice mail feedback at: 971-208-5493 Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] If you liked what you heard, please consider subscribing in iTunes. You can also help out the show by leaving a positive review in the iTunes store (you know you want to)! Thank you to the folks that have left reviews for the show on iTunes (Degenator and socialskills)! Joni from Florida sent in an email and asked if I have ever heard of using bay leaves to keep bugs away from kitchen cabinets. She found a website that talked about it here: http://naturehacks.com/5-herbs-that-keep-bugs-away/. I vaguely remember something about bay leaves and flour to keep bugs away, but I've never tried it myself. If you've tried it I'd love to hear if it works for you! Risotto! Risotto is a rice dish from northern Italy that's characterized by its creamy, luxurious consistency. Interestingly risotto gets that consistency without the use of cream, cheese, or butter (though those ingredients are often added to many risotto recipes). I love risotto and when I first discovered the traditional form my wife and I were at an Italian restaurant and I ordered osso bucco served over risotto milanese. The dish instantly became a favorite and whenever I see it on a menu (which is rarely) I have to order it. The contrast of a richly braised veal shank and creamy, parmesan laced risotto is almost too perfect. It's a dish I often mimic with a wine--braised chuck roast and risotto; pure bliss. The great thing about risotto is that there are as many variations as your creativity allows. While the basic preparations will be similar, you can tweak most of the building blocks and flavorings to suit your mood. Risotto can be vegan, vegetarian, gluten free, dairy free, full of meat, loaded with cheese, married with seafood, a starter, a main dish or side, etc. Risotto sounds like it would be quite difficult to make, but it isn't. It just requires a little attention. Basic Risotto Preparation Here is my basic risotto recipe Most risotto is made of the following base components: Oil/fat - Most typically olive oil or butter Aromatics - Onions or shallots, finely chopped (I like mine to be about the size of the rice grains). Rice - This is where it can get a little tricky, because risotto is not prepared with your typical long grain white rice. I have read blogs on the internet that swear you can use regular old white rice, but you'll have better (and more traditional) results if you use an arborio or carnaroli rice. Arborio is probably the most widely available in US supermarkets. Wine - I use white wine, like a pinot gris or sauvignon blanc. Broth or stock - Vegetable, chicken, beef, or even seafood stock would work. Your dish is going to get a ton of flavor from the broth/stock, so make sure you are using the best you can get. Start by heating the broth in a sauce pan until its simmering. Keep it at a low simmer for the duration of the cooking process. Take a heavy bottom saute pan over medium heat and start by sauteeing the onion. Add the rice and stir, making sure the grains get nicely coated with oil. This is going to help the consistency of the final dish. Add white wine and stir frequently until the wine is absorbed by the rice. Start adding the simmering broth by ladle, and stirring and cooking until the broth is mostly absorbed before adding more. Repeat this process, stirring the rice until the rice is cooked completely, but still slightly firm to the bite (you don't want mushy risotto). Remove from the heat and finish as you wish (I usually add butter and some sort of cheese at this point). Some Risotto Ideas Here are some ideas for variations on risotto dishes. Some of these I've made, the others I just thought up. Again, you can really do anything you want! Three cheese risotto with parmesan, gruyere, and fontina cheeses Risotto Milanese (with saffron and parmesan) Shrimp risotto Risotto with pea puree Seared scallops and roasted red pepper risotto Risotto with yellow curry Red-wine braised beef over sharp white cheddar risotto Roasted butternut squash risotto Chicken risotto with rosemary Wild mushroom risotto Risotto with asparagus tips Risotto with honey roasted parsnip puree Here is the cookbook I mentioned that had that great risotto recipe for kids. If you have young children this is a great all-around cookbook. Many of the recipes are great for grown-ups too! Weelicious: 140 Fast, Fresh, and Easy Recipes

Leave me voice mail feedback at: 971-208-5493 Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] If you liked what you heard, please consider subscribing in iTunes. You can also help out the show by leaving a positive review in the iTunes store (you know you want to)! 7 Cooking Myths Exposed Impress your friends and family during the holidays by disabusing them of their long held notions about any one of the following cooking myths. Everyone loves the know-it-all, right? Of course I jest. But seriously, I still believed a couple of these before researching this episode (but I'm not going to tell you which ones)! If you have a cooking myth you'd like to share please get in touch with me; there were many more I didn't include in this episode for the sake of time. Bay leaves are poisonous if eaten I'm not sure who first told me this but for the longest time I used bay leaves under the assumption that they were poisonous to people if eaten, and that was why you ALWAYS removed bay leaves from your dishes before serving. After all, who wants to be the home cook that inadvertently feeds a family member or guest poison? The good news is that this just simply isn't true. Bay leaves sold for culinary uses are completely safe to eat. Where did this myth originate? Well, it likely has to do with the bay leaf's similar appearance to the leaf of the Mountain Laurel, which is poisonous to humans and livestock. And even though the bay leaf that's been simmering in your stew for a few hours isn't poisonous, you should still remove it before serving because it can remain stiff and could cause a choking hazard for your guests. By the way, for my west coast friends; leaves of the Oregon Myrtlewood, aka California Bay Laurel, can be used as a substitute for bay leaves in recipes, but are much stronger and should be used in smaller quantities. Searing meat locks in juice This is probably the most common myth out there when it comes to cooking meat. How many times have you heard that you should get a good sear on that steak so when it cooks it will seal in the juices? Unfortunately this just doesn't pass muster. First of all, it's practically impossible to perfectly sear every square inch of surface on meat, so how would you even be able to create a perfect "envelope" to seal the juices in? It doesn't matter anyway because searing has nothing to do with juiciness in particular, but it does go along way to more flavorful meat. When you sear meat it turns brown, a process known as the "Maillard Reaction." Time and temperature have the most impact on juicy meat, as the longer you cook it and to higher temps, the drier the meat will turn out regardless of whether you seared it first or not. America's Test Kitchen did an experiment to test out the "searing first to lock in juice" theory; check it out here. Cold water boils faster than warm water This one is so counter intuitive, it's any wonder it's been able to stick around as long as it has. I was told long ago that when you put a pot of water on the stove to boil, you should start with cold water because it will actually come to boil more quickly than if you start with warm water. Absolutely under equal conditions a pot of warm water will come to a boil faster than a pot of cold water, so why would anyone think otherwise? Well, there may be some psychological factors at play. Cold water will actually absorb heat more quickly that warm water, but once the temperature starts to rise, it will absorb heat more slowly, ultimately taking just as long to come to a boil as warm water once it reaches the temperature that the warm water started at. How did this myth start? It may have had something to do with some old advice about always using cold water for cooking. Why? Because in older homes with lead pipes or pipe fittings, using hot water can release more lead particles into the water. Check out this great youtube video showing the science behind the warm vs. cold boil debate: http://www.youtube.com/watch?v=8Kak8EHAQyw Alcohol completely cooks out of food How many times have you heard something like "don't worry, there isn't any alcohol left in that chicken marsala!" Oops, actually, there probably is. While it's true that alcohol cooks out of food to a large degree, it isn't likely that it all gets eliminated, unless you cook your dish for hours and hours. Generally there isn't enough alcohol in any dish to give you anything close to a buzz, but be aware that there are some folks that avoid alcohol for dietary or religious reasons. Here's a handy chart that shows you how much alcohol is retained with different cooking times and methods: http://homecooking.about.com/library/archive/blalcohol12.htm Store coffee in the freezer to keep it tasting fresh This one is for you coffee drinkers, and yes I know, it doesn't really have anything directly to do with cooking, but what the heck. I've heard that storing coffee beans or

Leave me voice mail feedback at: 971-208-5493 Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] It's never too early to start thinking about holiday baking, and today I've invited a very special guest to the show to talk about some chocolate recipes that you can put into your holiday rotation. My wife is the baker of the family, and she agreed to help us out with some baking tips and yummy chocolate recipes. All Sugar is Not Created Equal One thing I was surprised to learn is that not all sugar is created equal. When you prepare for your holiday baking extravaganza, you need to be using the right type of sugar. You go to the store and pick up a bag of granulated sugar, you would expect that to be the same across brands. In reality, it isn't. Some sugar is made from sugar beets, and some is made from sugar cane. For baking, you absolutely want to be using pure cane sugar. Here's an interesting article explaining why. Chocolate There are several different types of chocolate that you can bake with. Here is a very quick run down of the most common types you'll run into in the kitchen. A Word About Parchment Paper If you aren't baking your sweets on parchment paper lined baking sheets, you should be! Using parchment paper has a ton of benefits; it makes clan-up a snap, it helps your treats bake more evenly on the bottom, and they won't stick to the pan. And you can prep your batches on parchment paper to easily slide onto the baking sheet when ready. Parchment paper is inexpensive and really a must-use when it comes to baking. Recipes From the Show Chocolate Biscotti Recipe Chocolate Truffle Cookies Recipe Resources The Spice House is a fantastic place to pick up cocoa nibs, and practically any spice or other interesting ingredient you need. If you are in Chicago, stop by in person, or order online.

Leave me voice mail feedback at: 971-208-5493 Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] How to make egg noodles My mother's side of the family is German, and our immediate ancestors are Germans from Russia. It is a very distinct culture, taking parts from both German and Russian culture. The food therefore is somewhat unique as well, also taking traditional German fare and putting a Russian/Ukranian/Tatar twist to some of it. In future episodes I'm going to talk more about some of that food, but today I'm going to tackle a very simple recipe that my mom would make often. One of my fondest food memories from growing up is from when mom would make egg noodles. I know egg noodles doesn't sound too exotic but they are a very common and popular dish in German Russian culture. I can remember mom mixing the dough with her hands, and then spreading flour over that orange kitchen counter. She'd turn the dough and knead it until it became smooth. Then she would divide the dough into four sections and put three aside, then roll out one into a large round disk of dough. When it was of suitable size, she would crack the door of the preheated oven open with a wooden spoon, then she would put the rolled -out dough on a kitchen towel, with part of it hanging into the open oven door to dry. She would rotate it to make sure it dried evenly. She would move on to another section of dough and repeat. When the dough was dried, she would roll it up and then slice into noodles. This was my favorite part, as I would reach over and steal a noodle or two to eat right there (my dad would always do the same), and I can still hear my mom feigning anger and telling us not to eat all the noodles! As I said, this recipe isn't that different from most egg noodles recipes, but I'm sure this was passed down through my mom's side of the family at least four generations back. You don't need any fancy equipment to make egg noodles, and once you have them made you should either use them right away, or freeze them. If you elect to freeze them, be sure to freeze them in a single layer on a metal sheet pan for about 15 minutes before transferring to a freezer bag (this will ensure they won't freeze together in one big clump). Egg noodles (nudla) recipe Egg noodles go great in chicken noodle soup, so now would be a good time to talk about roasting chicken and making chicken stock. Here are a couple recipes to get you going with that: Roasted chicken recipe How to make chicken stock Chicken noodle soup recipes: Tyler Florence does chicken noodle soup Another simple recipe If you are in need of a roasting pan, a stock pot, or pasta maker, here are some recommendations: Cuisinart Chef's Classic Stainless 16-Inch Rectangular Roaster with Rack Cuisinart 12-Quart Stockpot with Cover Marcato Atlas Wellness 150 Pasta Maker, Stainless Steel - this is the pasta machine I use--it's simple but incredible well built, and will last you a lifetime. Comes in different colors, and has many different pasta cutter attachments. If you are interested in learning more about Germans from Russia, I would suggest visiting the Germans From Russia Heritage Society at www.grhs.org. Connect with The Kitchen Counter Podcast! Leave me voice mail feedback at: 971-208-5493 Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] If you liked what you heard, please consider subscribing in iTunes. You can also help out the show by leaving a positive review in the iTunes store (you know you want to)!

Leave me voice mail feedback at: 971-208-5493 Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] Peeling Back the Layers Imagine an ingredient that has been around as long as civilization itself, and is used heavily in almost every culture and cuisine in the world. The builders of the pyramids of Egypt ate it for nourishment. At other times in world history, it was considered so valuable that people would pay their rent with it, or give it as gifts. Ancient Greek athletes would eat it in the belief that it enhanced their athletic prowess. Roman gladiators would rub it all over their bodies to firm up their muscles. Doctors prescribed it to alleviate snakebites, coughs, and headaches.* In modern cooking, it helps to give many of your favorite dishes a depth of flavor that can't really be achieved by substituting any other ingredient. Behold, the mighty onion! Wait, I'm sorry. Did you think I was going to say bacon? Or chile peppers, quinoa, kale, or goji berries, or any number of other fad food items that have gained and lost popularity over the years? Interesting as they may be, so much has already been said about them. And none of them have the staying power of the simple onion, nor are there many other ingredients so universally incorporated into so many cuisines. I wanted to take some time today to talk onion. I'm going to focus on the bulb varieties commonly found in the United States, and not so much green onions (scallions), shallots, or other close relatives. Many people seem to have a love/hate relationship with onions. I count myself among them. I was that kid that would always find the tiniest bit of onion in something my mom had cooked and refuse to eat the rest of the dish (even if I had already eaten most of it already without complaint). While my opinion has changed on cooked onions, I still can't stand eating raw onions. Put raw onions in a salad or on a burger and you've practically ruined it in my mind. But I understand the power of the onion. There is a reason that every major cuisine in the world uses it extensively. There's a reason why it's part of the "holy trinity" of cajun cooking, or one of the primary ingredients in mirepoix in French cuisine, or soffrito in Italian cooking. In order for you to harness the savory powers of onions, it's helpful to know the four main varieties of bulb onions and their uses. Yellow (or Spanish) Onions The yellow onion is the most commonly used variety in American cuisine. When you see a recipe that calls for onion, yellow onion is most likely what you need. Thin-skinned and mild, yellow onions are great for all around use, and are the onions I use more often than the others, by far. Sweet Onions Sweet onions often look like the common yellow onion mentioned above, but are usually less round and more squat and oval shaped. They contain less sulfur than yellow onions and therefore taste much sweeter. There are several well known varieties of sweet onions, including Walla Walla, Vidalia, Maui, Bermuda. White Onions Delicious when lightly sauteed, white onions are the go-to onion when cooking Mexican and Latin American cuisine. Next time you whip up fajitas use a white onion along with your peppers. Red Onions Sharp-flavored and colorful, red onions are often used raw as additions to chili, salads, or any dish that could use a pop (or rather a punch in the face) of pungent flavor. I rarely use red onions as I don't care for my onions raw, but if you do then this is the onion for you! No More Tears One of the reasons many people dislike working with onions are the tears and stinging eyes that come with chopping them. There are dozens of tips (some more effective than others) on the internet about how to solve this problem, and some are downright crazy (chopping onions under running water? Yeah that sounds easy). My favorite trick if you have this problem is to put your onion in the freezer for 10-15 minutes prior to chopping. Don't leave it in too long or it will be too hard to cut! A nice sharp knife will help as well, as you'll do less shredding on the onion and therefore reduce the amount of irritants that make it to your eyes. Onion Recipes How to caramelize onions - My method for perfectly rich and sweet caramelized onions. Beer battered onion rings - My first attempt at onion rings at home turned out pretty darn good! French onion soup - Not my recipe, but a staple for onion lovers. Swiss onion tart A Word About Knives If there is one kitchen tool that can vastly improve your time spent in the kitchen, it's a good quality knife. No other tool is used more often on a regular basis, and having a poor quality knife can do a lot to turn a person off to cooking at home (not to mention they can be a safety hazard). While good knives aren't cheap, they will last you a long time if properly cared for. Save up for a good knife, or perhaps now would be a good time to write Santa a letter lett

Leave me voice mail feedback at: 971-208-5493 Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] Full show notes at: http://kitchencounterpodcast.com/5 Today we're talking fall dishes and I want to share with you my "Five Favorites of Fall." Most of us have an idea that when the weather starts to change, and different foods become available, that our tendency to cook certain dishes, or types of dishes, increases. Rarely in the middle of a long, hot summer are we heating up the kitchen cooking roasts in the oven. Likely we are out on the back porch grilling, or eating out more, or picnicking, or whatever. But when the days get a little shorter, and the leaves on the trees start their transformation, and the evenings cool down, we bust out the casserole dishes and sauce pots and start cooking heartier, warmer fare. The following list, to me, epitomizes what that means for the home cook; these are my favorite fall recipes. These are the dishes I think about when fall arrives. I bet one of your fall favorites is here, and I'd love to know what I missed in your opinion. 1.Chili Probably the first thing I make when the weather turns cool is chili. Almost no other dish means fall to me more. One of the things I love most about chili is that it means so many different things to so many different people. I'm sure you could have a different chili recipe every day of the year and not repeat. Probably more than that even. Because of chili's versatility, it can be adapted to a wide variety of tastes and dietary requirements. Need vegetarian, or vegan, chili? No problem. Like your chili so spicy it melts your tongue to the roof of your mouth? You can do that. Hate tomatoes and prefer a chili that uses green pepper instead? Got it. Really, the sky is the limit when it comes to chili. Remember with chili that when a recipe calls for chile powder, they are generally speaking of a chile blend that isn't spicy. Most chile powder blends you buy in the grocery store will be on the mild side, and if you aren't sure, ask before you buy. The spice in chili comes with the other ingredients you add in smaller amounts (e.g. cayenne, jalapenos, chipotles, etc.). Remember it's easy to add heat to chili, but nearly impossible to take out, so err on the side of caution! My go-to chili recipe is your standard chili con carne (with beef), and it is what most people probably envision when chili comes up. If you want to make this vegetarian, simply substitute more beans for beef (feel free to try other varieties than kidney). Diced Portobello mushrooms would be fantastic as well. Recipe Link: http://kitchencounterpodcast.com/recipe/chili-con-carne/ 2.Beef Stew Ah beef stew. When I was growing up on mom would sometimes take a cheap, tough cut of beef, like an eye of round roast, and brown it up then toss it in a pot with some onion, carrots, and potatoes and let it stew in the oven with some liquid for a few hours. The house would smell amazing and you would end up with the ultimate one-pot meal. More often than not she stewed pork, which is why when beef was on the menu it was just a little more special. While I sometimes make beef stew the way my mom did, I have developed my own method of making stew to create some wonderfully rich sauce and a deep flavor. I cut up my beef into smaller chunks and use beef broth or stock and a hearty red wine to stew the meat and carrots. I like to mash or whip the potatoes separately and then use the beef and sauce over the top. The red wine and stock cooks down into an incredibly rich sauce that I could just eat like soup (seriously). If you didn't feel like potatoes, this would go very well with nice wide egg noodles. Recipe Link: A couple of easy mashed potato recipes: http://allrecipes.com/recipe/basic-mashed-potatoes/ http://www.foodnetwork.com/recipes/food-network-kitchens/basic-mashed-potatoes-recipe.html 3.Chicken and Dumplings Chicken and dumplings are a quintessential comfort food; it even sounds cozy! Just say the words "chicken and dumplings" over and over and pretty soon you'll find yourself curled up in front of the fireplace reading a good book while the rain pours outside. The recipe for this dish looks intimidating, mainly because there is a long list of ingredients. Don't let that scare you away; the effort is well worth the result. The key to making this dish sing is how you prepare the chicken ahead of time. Some recipes I've seen call for boiling the chicken until done, then adding to the dish. Please, don't ever boil your chicken. Yes it cooks just fine, but the flavor will be sorely lacking, even if you add salt and seasoning to the water. You might as well just open a can of chicken and dump it in. Instead, simmer the chicken in a combination of white wine, chicken stock, rosemary and garlic. You'll end up with a much tastier base for your dish and the chicken will be much more flavorful as well. As for the dumpling

Email: [email protected] Leave me voice mail feedback at: 971-208-5493 Food Safety Basics A suggestion came in on our Facebook page from Jennifer to talk about leftovers and how to safely store them. That got me thinking about food safety in general, so I decided to devote this episode to talking about good food safety practices to practice in the home kitchen. One in six Americans will get sick from food poisoning this year. That means that in some point in your life you've probably been sickened by food whether you realize it or not. I've been hospitalized because of foodborne bacteria I picked up in a restaurant, and let me tell you, it isn't fun! I'm going to break this down into three parts: Food prep, cooking, and storing leftovers. By the way, foodsafety.gov is an excellent website with tons of practical info for use in your kitchen including cooking temperature and storage charts. First of all, you should understand what foods are cause for concern when it comes to food safety: Safely Preparing Foods Poultry, meats, seafood, eggs, and raw milk dairy products cause the most concern when it comes to bacteria. The keys to properly handling your prep foods are: - Wash your hands often! - Keep your risky foods (meats, poultry, seafood, etc.) separated from your not so risky foods (vegetables, fruits, grains, etc), to avoid cross contamination. - I recommend having different cutting boards for different types of food so you can make sure you aren't dicing onions on the same board you just cut up raw chicken! Also be sure to properly clean all utensils between ingredients. - Don't thaw or marinate meat at room temperature. - When you are done prepping, clean up your area thoroughly before starting in on cooking. Cooking Your Food Properly This phase is mainly concerned with cooking your foods to a proper temperature to kill bacteria and therefore make the food safe to eat. You should get a hold of a good cooking time/temp chart (the one from foodsafety.gov is perfectly fine). The other key is to get yourself a good food thermometer. My favorites are the instant-read digital types, but here are three different ones to check out. Insta-Read Large Dial Cooking Thermometer Commercial Waterproof Digital Thermometer (great all-around thermometer) The Cadillac of food thermometers Also remember not to double-dip when you taste your food--You'll transfer nasty mouth bacteria to the food! Storing leftovers Bacteria grows most rapidly between the temps of 40F and 140F degrees. You should get leftovers in the fridge ASAP--it's generally not a good idea to let them cool at room temp for any period of time. Try to accelerate cooling by increasing the surface area of food before putting in fridge (put hot liquids in shallow bowls, and cut up meat into smaller pieces). This will also help ensure you won't heat up items that are already in the fridge. Also note that the back of your fridge will be the coolest, and therefore the best place to put leftovers. You should only reheat leftovers that you plan on eating. Don't reheat, then cool, reheat, then cool. Also, reheat to full temp (165F) to kill any bacteria that has accumulated. Only keep leftovers in your fridge for about 3-4 days before tossing. Remember, just because something smells or looks "ok" doesn't mean it doesn't have bacteria that can make you sick! When it doubt, throw it out! Food Safety Resources foodsafety.gov- U.S. government website with tons of resources on food safety. Also lists food recall information Interesting article on reheating leftover meat USDA website for food safety and security Home food safety booklet download Connect with The Kitchen Counter Podcast! Leave me voice mail feedback at: 971-208-5493 Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] If you liked what you heard, please consider subscribing in iTunes. You can also help out the show by leaving a positive review in the iTunes store (you know you want to)!

Email: [email protected] Leave me voice mail feedback at: 971-208-5493 Fall is officially here! This excites me because at least here in Oregon, the weather begins to change from long hot days to shorter and cooler ones. That means it's time to bring on the "one pot" dinners. That's a term I use collectively for soups, stews, chili, casseroles, and basically anything where most of the meal is done in one pot, kettle, or baking dish. One of my favorite meals of this type is shepherd's pie. A little Irish pub in Newport Oregon, Nana's Irish Pub, makes one of my all-time favorite versions of this dish. If you ever find yourself in the Nye Beach neighborhood of Newport, do yourself a favor and get into Nana's. You get bonus points if it's a stormy day (it makes the food and atmosphere all the better)! I rounded up a few shepherd's pie recipes for you to take a look at, my favorite to make being the Gordon Ramsey version linked below. It's relatively easy, and is packed full of rich flavors. Gordon Ramsey's Shepherd's Pie Mario Batali takes shepherd's pie up a level Alton Brown's Shepherd's Pie Shepherd's pie recipe from Allrecipes.com I also had an opportunity to have a short conversation with my brother Randy about a cooking club that he and his wife and another couple started a few years back. He mentioned that it might be a good topic for the show, and I agreed! We talk about why cooking clubs are a great way to grow your skills in the kitchen and how to get one started. Randy also shared an amazing coleslaw recipe! Randy's Blue Cheese Coleslaw Recipe! Connect with The Kitchen Counter Podcast! Facebook: facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] If you liked what you heard, please consider subscribing in iTunes. You can also help out the show by leaving a positive review in the iTunes store (you know you want to)!

Today we're covering a couple of really easy recipes that will make your family and friends cheer, and will make you look like a pro in the kitchen! For starters we're talking about a really simple baked egg recipe that will make you forget about scrambled, sunny side up, soft-boiled, or whatever your (soon to be formerly) favorite egg preparation is. Are you looking for the perfect make-ahead dish to take to your next tailgater or game night? Then let's talk pork ribs in the oven. I cover the difference between baby back and spare ribs, and I talk about a perfect rub for your ribs (and practically anything else you might want to grill). These pork ribs taste like you spent a day going low and slow in the BBQ pit. Don't worry--I won't tell anyone you caught up on past episodes of Grimm while these babies took care of themselves in the oven. Recipes covered in the show: Baked egg recipe Simply Perfect BBQ Rub Superstar Pork Ribs Other Links of interest: Sweet Baby Ray's BBQ Sauces A great list of baked egg recipes Connect with The Kitchen Counter Podcast! Facebook: facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected] If you liked what you heard, please consider subscribing in iTunes. You can also help out the show by leaving a positive review in the iTunes store (you know you want to)!

In this first episode of The Kitchen Counter Podcast, I give you an idea of what to expect from the show going forward, and then we get into some reasons you want to start cooking at home, as well as some of the barriers that may be stopping you from getting started. Full show notes can be found at http://kitchencounterpodcast.com/1 Connect with The Kitchen Counter Podcast! Facebook: facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]