Saturday, April 28, 2012
Chef Erin Bailey shows us a list of the most important and least important items to buy organic.
If you can’t always find organics, or can’t always afford the cost, use this simple list to guide you through what’s most important at the store: The Dirty Dozen Buy These Organic The Clean 15 Lowest in Pesticides The Environmental Working Group put this list together that I found at www.foodnews.com. I keep a laminated copy of it in my wallet and use it when I’m shopping. It’s really helpful!
Friday, November 25, 2011
Chef Erin Bailey gives us recipes to use for all of those Thanksgiving leftovers.
Since Thanksgiving is one of those holidays where most families have their own special recipes, I thought I could offer a top five ways to use your leftovers. #5: Turkey Sandwiches Common, yes, but I like to serve them with a little bit of herbed cranberry mayonnaise. ¼ cup prepared mayonnaise ¼ cup leftover cranberry sauce or cranberry relish 1 teaspoon chopped sage Mix ingredients until combined. Makes enough for four sandwiches #4: Potato Pancakes These go well with beef tenderloin with a little horseradish or gorgonzola sauce. 2 cups leftover mashed potatoes 1 large egg, beaten lightly 6 tablespoons all-purpose flour 1 1/2 tablespoons grated onion ¼ teaspoon sea salt dash ground nutmeg olive oil for frying the pancakes In a bowl …
Thursday, September 8, 2011
Cucumbers are one of the top ingredients in season locally this week.
Cucumbers are one of our top five ingredients in season now in Barrington. I prefer to peel them and seed them before using them in a variety of ways. Watch this week's video to see my preferred way of preparing them.
Thursday, September 1, 2011
Chef Erin Bailey shows us how to roast peppers for use in a delicious end of summer salad.
It's September in Barrington and bell peppers are in season. Sadly, green peppers are one of the few foods I don't really like unless they are roasted. In today's video, I'll show you how to roast and peel your peppers for use in this delicious end of summer salad. Refer back to our videos on corn and salad dressing to create this dish! Summer Salad of Mixed Greens with Roasted Pepper, Tomato and Corn Serves 2-4 people 2 cups mixed greens 1 whole roasted pepper, skin, stem and seeds removed and sliced 1 whole heirloom tomato, cut into bite sized pieces 1 cob of corn, kernels removed, blanched and chilled 4 Tbs. dressing Toss together and serve
Thursday, August 25, 2011
Corn is in season locally, but we might be tiring of the regular corn on the cob routine by now. Chef Erin Bailey gives us suggestions to spice up this versatile vegetable.
Coming from Minnesota, I'm pretty much pre-disposed to loving corn. At this point in the year, we're getting a little tired of corn on the cob, just boiled or on the grill. But if you know how to remove the kernels from the cob, you'll find many more uses for it. Watch this week's video to learn the proper way to remove the kernels from the cob, and watch as Erin shows us how to make fresh corn stock for use in a corn chowder recipe. Ina Garten’s Corn Chowder Ingredients 8 ounces bacon, chopped 1/4 cup good olive oil 6 cups chopped yellow onions (4 large onions) 4 tablespoons (1/2 stick) unsalted butter 1/2 cup flour 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/2 teaspoon ground turmeric 12 cups chicken stock 6 cups …
Thursday, August 18, 2011
Chef Erin Bailey's list of the top five in-season ingredients in Barrington for the week of Aug. 14.
Here are the top five in-season ingredients locally this week: 5. Peppers 4. Eggplant 3. Cucumbers 2. Raspberries 1. Tomatoes,tomatoes, tomatoes! Want to learn how to preserve your fresh tomatoes to enjoy all year? Watch our latest video!
Chef Erin Bailey shows us how to peel fresh tomatoes for preserving, and shares a recipe for homemade ketchup.
It's August in Barrington and we are at the height of tomato season. I'm finding I'm receiving so many tomatoes in my Community Sustained Agriculture (CSA) box, that I'm having trouble eating them all fresh before they go bad. If you are finding yourself in the same position and you want to make a soup, a stew, or just want to preserve them for winter, it's important that you peel your tomatoes. No matter how long you cook them, the skins will not break down. Watch our video this week to learn how to correctly peel tomatoes so you can use them all year round. One of my favorite ways to use tomatoes that you might not think of, is in a homemade ketchup. Blender Ketchup from Small-Batch Preserving by Ellie Topp and Margaret Howard 7 cups…
Thursday, August 11, 2011
Top the five ingredients in season in Barrington this week.
Here are the top five ingredients in season in Barrington the week of August 7: 5. Sweet Corn 4. Yellow Watermelon 3. Green Beans 2. Nectarines 1. Tomatoes Check out our latest column on La Pomme de Pin at Home. This week, Chef Erin Bailey shows us her favorite cookbooks.
Chef Erin Bailey introduces us to her favorite cookbooks, and what you can learn by reading each one.
Yes, it’s true; much of what we chefs prepare comes naturally and from within. But when I need inspiration I leaf through one of the many cookbooks on my kitchen shelf. Often I see things that give me ideas of ingredients to pair together, typically changing a thing or two to make it just right. But when I need a great, dependable recipe I don’t find it necessary to reinvent the wheel. Instead, I turn to these favorites for what is tried and true. Balthazar Cookbook by Keith McNally, Riad Nasr and Lee Hanson I love Balthazar restaurant in New York and had to have their cookbook when it was published. If you like French food, this is full of favorites that will not fail. The simple fact that I don’t have to do conversions from grams …
Friday, May 20, 2011
Baby greens require special care when washing and preparing them.
We're starting to see our baby greens come up this time of year. What I like to do when I harvest them is wash them and keep them in the refrigerator. They typically can wilt easily and they don't stay crisp. This way, with a little bit of moisture, they will stay fresher for longer, but what's important is that when you wash them, you treat them gently and don't overcrowd your bowl. One of my favorite ways to use baby greens is dressed with a buttermilk chive dressing, which you saw in our last segment of La Pomme de Pin at Home. Click here for instructions on how to make it.