The Mandoline: Slicing Made Easy
I’ve worked in restaurants off and on since I was a teenager. As a result, I’ve gotten pretty good at eyeballing consistent sizes when slicing anything. Then, I was given the gift of a Mandoline Slicer.
I love this contraption! Now, any dish I prepare that is best served by consistenly sized veggies (e.g., pickle chips or scalloped potatoes or sliced radishes for salad) is prepared using my mandoline. There are a couple reasons why consistent size is important; 1) same-sized veggies cook evenly, and 2) a dish with even sized pieces presents better, too! Things just look and taste better, in my humble opinion. Another BIG plus is that slicing goes SO much faster!
If you think a mandoline is a tool you’d like, one thing I’d strongly recommend is to look at one that includes a knuckle guard. The last thing you want to do is get caught up in your work and get too close to the blade.
Photo credit: Amazon.com
Note: This post includes affiliate links
Yard Larder: Dandelion Flower
Where I live, in rural Maine, the dandelion is not viewed as a yard intruder. We don’t mind wildflowers popping up in our yards. I shouldn’t speak for everyone, I guess, but I certainly don’t mind. I think they’re pretty, and thanks to a friend, see the flowers as a tasty appetizer, too.
Eat dandelion flowers? You bet! Dandelion flowers are the basis for dandelion wine. For a side dish, here’s a recipe for Dandelion Mushrooms that will surprise you with it’s flavor, which is reminiscent of friend mushrooms. This is the basic recipe. Use your kitchen creativity to spice it up how you like.
Dandelion “Mushrooms”
15 dandelion flowers, rinsed in water, but still slightly moist
1/2 cup flour or cornmeal
Enough butter or oil to fry
The previous three ingredients are really all that’s needed for this treat, but if you’d like a battered version, here are those ingredients.
1 egg
1/4-1/3 cup milk (depending on how full you like batter)
1/2 cup flour
Heat the butter/oil in a heavy frying pan.
Dredge the moist flowers in flour, or dip in batter to cover.
Fry quickly, turning to brown all sides.
These are best hot, but are good no matter what. I add salt and pepper at least, sometimes cajun spice or cayenne pepper. Flex your creative muscles.
Photo credit: ugod
Yard Larder: Wild Blueberries
These little gems are rock stars in the yard larder! They flourish every two years, and in my neck o’ the woods, this is the “on” year. I’ve done a preliminary check on my local sources, and I can’t wait ’til the end of July, when they’ll be ready to pick! Smaller than their high-bush counterpart, they pack a bigger flavor punch, in my estimation. They’re a job to pick by hand, but they freeze beautifully. Unlike wild strawberries, they can be put immediately into freezer containers, and they won’t stick together!
If you’re going to venture into wild blueberry harvesting and never have before, be aware that there is more than one low growing blue berry. If it doesn’t have the trademark “crown”, it ain’t a blueberry!
Ideas for using wild blueberries include the standard muffins, pancakes, jam and pies, but also think of sprucing up a salad with some wild blues. Frozen and put in a smoothie, wild blues add substance AND big flavor! On top of ice cream, mixed with yogurt, and even stirred in with vanilla pudding, a handful of wild blues can add an antioxidant boost to dessert. A blueberry sauce can really add a twist to grilled chicken or pork, too. Don’t be limited in your imagining tasty uses for wild blueberries!
Photo credit: Ben Stephenson
Yard Larder: Dandelion Greens
Many people have a love/hate relationship with dandelions. Some of us consider them wildflowers; others, a weed. I’m in the former category. I like to look at them…and I like to eat them! As far as nutrition is concerned, dandelion greens rate pretty high with respectable daily percentage values of iron and calcium, and off-the-chart values for Vitamins A and K. Read more
Saving Money On Fresh Basil/ Pesto Tomato Mozzarella Panini
Hot Vegan Sandwiches Even Meat Lovers Will Enjoy
For health and other reasons, we’ve been cutting down on our meat and dairy intake while transitioning to a more plant-based diet. Toasted and other forms of hot vegan sandwiches meet our new menu requirements and make for convenient meals on the fly. Read more
Add Some Chevre
Another great way to add some snap to a sandwich is chevre. Chevre is a tangy, light, soft goat cheese whose flavor and texture make it a great layer on a veggie wrap, for example, loaded with carrots, cukes, sprouts, and whatever other vegetable options are available to you. Chevre cheese is a mid-priced cheese, but at least one big box store I know, offers an 8-oz log at a passing fair price.
If you’ve never had chevre, give it a go. It is not only good on a sandwich, but is good as an appetizer component, too.
Editor’s Note: Those in the lactose interolance camp might want to check out this list of vegan sandwiches.
Photo credit: Belgian Chocolate
Microplane Grater
I’m such a big fan of kitchen tools, that the microplane grater was a no brainer for me. Of course, it makes a couple of my existing tools redundant, but that’s okay. This tool replaces the traditional box grater for all fine grating. From grating hard cheeses like Parmesan or Asiago, to zesting citrus, or grating fresh nutmeg, the microplane grater is a very flexible kitchen tool.
It is an easy-to-hold, easy-to-use tool that I think is a great addition to any kitchen and a great gift to anyone who has a kitchen. In other words, it’s a good thing for everyone.
Photo credit: Muffet
Affiliate links included in post.
Spice Travels
I love to travel but I don’t love packing. I’m on a constant quest to reduce my take-a-longs. Yet, no matter how strict I am about traveling light, I find there are a handful of ‘non-essentials’ that really pull their weight.
My essential take-a-longs run to my palate. Along with my favorite tea and tea paraphernalia, I also pack—wait for it—crushed red pepper. Until now, I’ve had to make do with the awkwardness and extra weight of spice bottles or repackaging the woeful mess in odor-permeable, plastic zip bags. It’s no wonder that I was practically ecstatic when I stumbled upon spice bags by Badia. Consumers of Latino cooking are already familiar with this manufacturer of spice products but it took me a trip to Florida to discover their spice varieties in travel-size bags. What really sells me on this product is its odor-proof bag and the grip of its zip seal. Problem solved! Now I can take along my favorite flavor enhancer, no matter how far from home.
Available nationwide in stores and online in .5 oz bags. Priced under $1.00. Find at Badia-spices.com.
Photo credit: Cynthia Harrington
Fried zucchini flowers
Zucchini plants were always plentiful in my grandparents’ garden. Anyone who grows zucchini successfully knows that, at some point, one can wish there weren’t so many! Here’s a great way to enjoy the zucchini plant and put a little production reduction into place.
The following is the primary ingredients in the breading. Amounts are completely fluid.
Zucchini flowers, rinsed. (use the male flowers…those without a fruit behind the blossom). Also, early in the day is the best time to harvest. The flowers close and wilt as the day progresses. Always beware of bees hiding in the flowers!
In one bowl, mix together egg and milk (start with one egg and enough milk to make the mixture thin)
In another bowl combine flower, garlic powder, salt pepper. Other optional ingredients are dried parsley, basil, and/or oregano.
Heat a small amount of oil in a fry or saute pan until the oil shimmers.
Dredge the zucchini flowers in first the egg/milk mix and then the flour mixture.
Place in the hot oil and cook just until the flower browns, flipping when the first side is finished. Place on paper towel to remove excess oil.
I like these best fresh out of the pan, but they work no matter what. Also, these can be a different, interesting pizza topping… Also, I’ve used flowers from other summer squash and smaller winter squash to good effect.
Photo credit: Allerina and Glen MacLarty
