tips & tricks

Kitchen Garden: How to Plant Garlic

October 25, 2011

This is the best time of year to plant garlic, whether in containers or in your garden. All you need is some wide, deep, drainable space (18″ deep and 12″ wide) and sun (at least 6 hours worth each day)!

We found beautiful “hardneck” bulbs at our neighborhood farm market. This type of garlic is a single layer of cloves surrounding a hard, central stock; it produces garlic scapes in spring – a particular Loulies favorite. We planted ours in raised beds but, whether you choose this option or the container option, use good-quality potting soil.

Separate the garlic cloves from the stock, making sure to keep the papery layer intact. Choose the largest cloves to plant. Use the smaller ones to cook. Plant the cloves 2 1/2 inches deep and 5 inches apart, with the pointed tip facing up. Cover with soil.

In the Spring:
Make sure to keep the soil consistently moist (water it) and consider adding some liquid organic fertilizer every 3-4 weeks. Cut the scapes off after they emerge (and use them!), this will keep the garlic’s growing energy working to make big, healthy bulbs that should be ready to harvest in early summer (when the bottom one-third of the leaves have begun to yellow).

Check out these colorful, recycled milled steel planters!

{ 1 comment }

Table Talk: Fish + Tips

October 6, 2011

Again, we were recently in the middle of another “eat this, not that” discussion on what type of fish is okay to eat. We ruled out some of the worst: red snapper, Chilean sea bass, and yellowfin tuna, but beyond that we’d need to look to our pocket guide by the Monterey Bay Aquarium or “Whole Food’s has a fish labeling system” suggested a friend – green means the fish is abundant and the fishing method causes little environmental damage; yellow indicates that there are some problems with either abundance or methods; and red means that the fish is not plentiful or is caught through environmentally degrading fishing practices.

Tip #1: Although it seems contrary to their mission, it has been reported that some Whole Foods stores are still selling fish that the store marks as red – the fish we should avoid. Don’t buy it, choose something else.
Tip #2: We love this tip passed on to us from Kathy – remove fish from the paper, rinse with basic (white, rice or apple) vinegar, and pat dry. Then prep and cook. What effect does the vinegar have? It just gives it a “good clean”.
Tip #3: Or, consider brining your fish. Washington local chef, Barton Seaver, thinks it is one of the most important things you can do before cooking (watch his video) or check out his new book, For Cod and Country – Simple Delicious Sustainable Cooking.

{ 0 comments }

Weekend: Canning + Preserving Class

September 16, 2011
print

For a little Canning 101 with a modern take, come to our On the Shelf: Preserves and Canning class on Saturday, September 24th. Short and sweet, we will start at 9AM at the Glover Park-Burleith market with a cup of coffee, learn a few secrets and tips from some of the market’s local farmers, gather a few ingredients and then walk across the street to our home kitchen for a canning/preserving workshop, tasting, and discussion. The class ends at 11AM and you will go home with a few jars of homemade treats. The cost to attend is $25 with space limited to 8 people per class (click here to signup). For questions, please send an email to Suzanne@Loulies.com or if you are interested in hosting a canning party in your home or scheduling another time in our kitchen with a group of friends, please send us a request. You will feel truly gratified, when you pull out a jar of homemade peach chutney to serve in the dead of winter at a dinner party.

The photo above was taken last year when we spent a day at the beach canning beach plum chutney because there were so many of these ripe fruits on the bushes behind the beach house we were renting. Tip: Choose what to can or to preserve based on what’s abundant and available.

{ 0 comments }

A Worthy Treat: Honey Peach Yogurt Ice Pops

August 2, 2011
print

A couple of weeks ago – at our farmers market – we heard that eating a spoonful of local honey (that which is harvested within 100 miles of where you live, but the closer the better) every day has a very good chance of reducing your seasonal allergies. But, you must start this now for it to be effective in the fall or next spring, now while you have the allergies. The theory is that it works like a vaccine – daily dosing gradually vaccinates the body against allergens, a process known as immunotherapy. The proximity of the honey harvest increases the chances that the varieties of flowerings plants and grasses that the bees are feeding from will also be the same ones that cause the allergies. Here’s a way to get your daily does in the form of a fun and all-natural treat.

Recipe: Honey Peach Yogurt Ice Pops

Makes 4-6 ice pops (depending on your molds)

You could try these with blackberries, strawberries, cherries, or any other combo you like!

1 c. plain Greek-style yogurt
1/4 – 1/3 c. honey, depending on your sweetness preference
1 c. coarsely chopped, peeled peaches

Whir all but 1/2 cup of fruit in a blender or food processor, then stir in remaining fruit and pour into ice pop molds. Freeze at least four hours or until completely solid.

{ 0 comments }

List of Favorite Summer Quick Pickles, Sauces & Salsas

July 27, 2011
print

Another Market to Kitchen class based on pairing what’s in your pantry with what’s at the farmers market focused on making quick pickles, sauces and salsas to embellish simple roasted vegetables or grilled meat and fish. Here is a list of 12 summer favorites to try and have on hand in your kitchen:

Indian Quick Pickles – These add color and flavor. Try this recipe with carrots, okra or fennel.

Quick Salted Pickled Cucumbers – A Momofuku favorite, these are so simple to make.

Pickled Chile Peppers – A nice way to add something sweet and hot to grilled meat or crispy tofu.

Fresh Tomato Chutney – Make a jar and store in the fridge to serve with cheese, grilled vegetables, rice, or grilled meat.

Harissa – A North African staple that is a really good marinade or sauce.

Soy Ginger Sauce – Drizzle on grilled meat, fish or vegetables when they come off the grill or make a dish of cold sesame noodles for summer eating.

Olio Piccante, Smoked – We love this sauce over fish.

Tomatillo Sauce – These enchiladas are a family favorite.

Peach and Red Onion Salsa – Spicy and sweet, this pairs particularly well with pork or fish.

Tahini Sauce – Drizzle over greens, chicken or potatoes.

Classic Bistro Vinaigrette – There is just no reason to ever buy bottled salad dressing.

Fresh Berry Sauce – Great with a tub of vanilla ice cream or drizzled over morning pancakes.

{ 0 comments }

Cooling Off

July 21, 2011
print

With the weather oppressively hot (and dangerous) over much of the country, Washington DC is expected to be one of the hottest places in the US tomorrow. Apparently, there hasn’t been a combination of heat and humidity this intense in years, so we thought it prudent to reprint (originally published 07/10) a few lessons we’ve learned—

In our kitchens, we have learned a bit about eating or combining foods during certain months because they have a “healing” effect or benefit to our bodies. Here is a list of local summer foods that lend themselves to cooling:

–Vegetables that take the shortest time to grow (lettuce, summer squash, radish, cucumber, leafy greens) are usually more cooling than those that take longer (rutabaga, parsnip, cabbage).

–Fruits and vegetables with high water content such as watermelon, cucumbers, rhubarb and tomatoes are cooling because they naturally contain lots of water.

–Sprouted grains and legumes tend to be cooling.

–Seafood and chicken tend to be more cooling than dark meat.

–Fresh ginger, marjoram, cilantro, lemon balm, parsley, basil and mint are known cooling spices.

– Pungent seasonings such as cayenne, paprika, curries, and hot peppers actually draw heat out by helping you sweat then leave you feeling cooler.

–Yogurt is the most cooling of dairy products.

–Herbal teas and vegetable broths are cooling. Fruit and vegetable juices also have cooling properties.

A Cool Drink for a Hot Day: Watermelon-Raspberry-Ginger Cooler

{ 0 comments }

How To Make Simple Fresh Strawberry Shortcake

June 21, 2011
print

Strawberries by Sara's Kitchen

Who doesn’t love strawberry shortcake? It’s simply best when strawberries are in season. This recipe from Roy Finamore’s wonderful book Tasty: Get Great Food on the Table Everyday is really easy to make and is well worth trying.

For strawberries:

1 pt. strawberries, hulled and sliced
1 Tbls. brown sugar
1 tsp. balsamic vinegar
Freshly ground black pepper

For the cake:

2 c. all-purpose or white whole wheat flour
4 tsp. baking powder
1/3 tsp salt
2/3 c. unsalted butter, softened
2/3 c. sugar
2 lg. eggs
2/3 c. milk

1 c. heavy cream, whipped

Prepare strawberries by mixing all first four ingredients in a bowl and letting rest for at least one hour.

Preheat oven to 350 degrees. Butter and flour two 8-inch. round cake pans.

Whisk flour, baking powder, and salt together.

Beat butter in a large bowl with electric mixer until it lightens up a bit. Slowly pour in sugar, beating while you pour. Beat until very light. Beat in eggs, one at a time.

Switch to a wooden spoon and alternately stir in dry ingredients and then milk in three separate batches. Beat for a little bit with the spoon until the batter is smooth (it will be stiff).

Divide the batter between the two pans and pat it out with lightly floured fingers to reach the pans’ crevices. Rap the pans lightly on your counter to remove air bubbles and then put the pans in the oven and bake for about 25 minutes, until risen and lightly browned.

Remove from the oven and let cool on racks for about 5 minutes, then pop them out of the pans and let them cool down completely on the racks.

To serve:

Place 1 cake layer on a serving plate. Spoon some juices and half the strawberry mixture on the cake. Spread half the whipped cream over the fruit, then set the other cake layer, the rest of the juices and strawberries on top of that, and then add the rest of the whipped cream. Serve immediately.

{ 0 comments }

Cinco de Mayo: Tips and Recipes From Cooking School

May 5, 2011
print

We both love the spice and flavors of authentic Mexican food. In fact, opposite Julia Child who once said she could live without it, we could not. In celebration of Cinco de Mayo, we decided to pass on tips we learned from the oh-so-charming Little Mexican Cooking School in Puerto Morelos, Mexico. From Chef Pablo, who is fantastic:

Working With Fresh Peppers: Seeds and veins removed, the spiciness of any dish is adjusted with more or less seeds of the chiles, not the chile itself.

Guacamole: Authentic Mexican versions do not include lime juice as you would think based on what we find in the U.S. What prevents the avocado from turning brown is crushing the diced onion and jalapeno first to release their juices and then adding the avocados and chopped tomato.

Homemade Corn Tortillas: So simple to make and do not require the skill and deft of breadmaking. After learning, they have become a staple in our houses with any meal where they could possibly make sense. You must use Maseca Corn Flour available at most supermarkets and invest in a tortilla press (fun for the kids; purchase a heavier, sturdier model). Follow the recipe on the bag and our Tortilla Tips.

A New Dressing You Will Love: This dressing is fantastic in so many ways: spicy, creamy and it has multiple uses. ¼ c. soy sauce, 4 Tbsp lime juice, 2 chipotle chiles (canned) ½ c. avocado oil or vegetable oil (not olive oil). Mix in a blender until well emulsified. Serve over romaine, with grilled tuna, or over a watermelon salad of avocado and mint this summer.

Pumpkin Seeds: Underused and unappreciated in the U.S., Chef Pablo keeps a jar of toasted seeds in the fridge for various uses such as Pepita Salsa.

How to Work with Dried Chiles: Even though they are dried, they still need to be toasted before rehydrating. Toast until tobacco color on a baking tray at 350 degrees, then cover with water and bring to a soft boil for about 10 minutes to fully rehydrate.

We hope this inspires you to do a little Mexican cooking. If decide to really get serious, try Diana Kennedy’s The Art of Mexican Cooking, the “Bible” of authentic Mexican food.

{ 0 comments }

Tortilla Tips

May 5, 2011
print

Once you make homemade tortillas, you will never be able to buy the grocery store packs again. They are simple and take no time at all. Follow the recipe on Maseca Brand Corn Flour found at most grocery stores and these tips:

You will need a tortilla press. Place dough between wax paper before pressing so that you can easily peel it off.

When mixing the masa, work it with your hands. If it seems to dry, add a little more water a tablespoon at a time. Too much water, and you will not be able to peel the tortilla from the paper in the press. Too little water and your tortilla will crumble when pressed. Unlike pastry dough, masa does not suffer from being over-handled.

The masa will dry out quickly. Keep it covered with a damp cloth.

Use a heavy-bottom skillet to cook as a lighter weight pan could warp.

Brown spots on your tortillas or irregular edges are good — an indication that they are handmade, rather than punched out of a big machine.

The number of tortillas with the basic recipe is about 12.

Put your hot tortillas in a basket wrapped in a kitchen towel to keep them warm and tender. Corn tortillas can be made 2 hours in advance, wrapped and reheated in a 350 degree oven for about 12 minutes or in the microwave for 2 minutes.

{ 0 comments }

Inspiration: Notes From an Interview with Alice Waters

April 27, 2011
print

Yesterday at The Atlantic’s Food Summit in Washington, DC, Alice Waters suggested that we take time to bring back the family meal and bring back home economics as a school subject. Here is what she said:

“Eating at the table is not an occasion anymore. The preservation of this simple pleasure is an urgent issue and we are raising the first generation that does not take part in the family dinner. Unconsciously, at the family table, we learn generosity, patience, the art of sharing, and how to cultivate conversation. When we are always served by strangers or served processed food we send the message of speed, that food is cheap, resources are unlimited and it is okay to eat in the car. All of us have an obligation to bring children to the table through food. Further, by making food a real subject in schools and making food something worthy of study, we give children a positive relationship to food by teaching them how it is produced or grown, created, cooked and then ultimately enjoyed.”

Recipe: A Family Favorite: Pulled Pork Shoulder

Video: Watch Alice Waters Give a Tour of the Kitchen Classroom

{ 1 comment }

← Previous Entries

Next Entries →