Cast Iron Skillets

Just a few words about cast irons skillets. You need one. I consider it an essential piece of kitchen equipment, so much so, I have given away several of my seasoned skillets to friends and family who for some crazy reason did not have one. I like the Lodge brand. A good cast iron skillet will last several generations. I have skillets from my mother and my husband's grandmother. Seasoning your skillet is easy. Coat the skillet with cooking oil and bake at 350 degrees. Wipe out and it is ready for use. You may need to do this several times during the first year to create a nice non-stick surface. Wash skillet using hot water and sponge or stiff brush. Do not put in dishwasher!

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Emulsion Blender

Making creamy soups is so much easier with an emulsion blender. One pot and done! Also known as a stick blender or hand blender. Because it is compact and cleans easily it is perfect for small mixing projects like French toast custard or whipping cream. This particular model is inexpensive and comes with a couple of useful attachment. It costs about $60. Cuisinart Smart Stick CSB77

Guacamole

This is my simple guacamole recipe that I made with my awesome "culinary" students, aka my good friends Sara and Liz. Ingredients: 3-4 Ripe Avocados (depends on the size) 1/2 - 3/4 cup fresh salsa 1/4 Cup cilantro Juice of 1 small lime Salt to taste Pit and peel avocados. (If you whack the pit with the knife and twist, the pit comes out easily) Rough chop avocados and place in a bowl. Add lime, cilantro and fresh salsa (see previous post). Using a couple of forks mash ingredients to desired consistency. Add salt to taste.

Grilled Portobello and Roasted Red Pepper Burgers with Wasabi Mayo

This is a great vegetarian dish that is tasty enough for meat eaters. I like to serve this with homemade sweet potato chips or sweet potato fries. Wasabi is Japanese horseradish (Wasabia japonica or Eutrema japonica). I like a fair amount of wasabi, but you may need to experiment a little to find the perfect level of spice for you. I usually keep a tube of wasabi paste in my refrigerator (Odd I know). You could also check with your local sushi shop to see if they will sell some fresh wasabi. One product you should avoid is powdered wasabi. I was desperate once when I could not find the wasabi paste at my local grocery store and tried the powdered wasabi. It was dreadful! Don't use this! INGREDIENTS: 4 Onion Rolls (or any burger bun that you prefer) 4 Whole Portobello Mushrooms 2 Red Bell Peppers 1 1/2 Cup Teriyaki Sauce 1/2 Cup Olive Oil (plus a little extra for coating the red peppers) 2 Tsp. Herbes de Provence 1 Cup Mayonnaise 1-2 Tbs. Wasabi Arugul...

Tracy Lee : Food, Style and General Musings

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