Selecting and Slicing a Fresh Pineapple

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Pineapple goldenThe Spoon Mage™ loves her pineapple almost every day. Fresh pineapple is tasty,  nutritious and does wonderful things for her arthritis. This magical property comes from an anti-inflammatory enzyme called bromelain that lives within fresh pineapple. Neither dried nor canned pineapple works as well on my pain, and forget about pineapple in a pill. Go fresh for less pain and great flavor!

A pre-cut pineapple is just fine, but it is twice the price of a whole pineapple. If you have a ripe pineapple and a pineapple corer slicer, and know how to use it – go for it!

If you don’t have fancy equipment, no worries. It is easy to slice up a pineapple with a large sharp knife. With practice, you will be a pro – a pro that saves money!

How to Select a Perfect Pineapple: Read More

Wokking Made Easy

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BeefBroccoliCarrot Stir FryBefore you slice the veggies and heat up the wok, there are a few things to understand about the Art of Wokkery.

While you can stir-fry in a large tall sided skillet, a wok is a good investment for creating kitchen magic. The veggies spread out and have greater contact with the heating surface in a wok. This helps you to stir up crispy veggies instead of letting them sit in a soggy mess.

You don’t need an expensive wok. I suggest getting one in your local Asian food store. I have seen them on sale there for $10. You might as well pick up an interesting veggie or two while you are there. Read More

How to Boil an Egg

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Eggs

It’s easy to make a beautiful hard boiled egg that is perfect for breakfast, a snack, to slice onto a salad, or to create deviled eggs. It all begins with a bit of mindfulness when shopping.

As with all food products, buy the best eggs you can afford. This might mean the daily special in the grocers, or it may mean a trip to the local farmer for a batch of eggs fresh laid this morning by free range chickens. Read More

How to Make Cajun Roux

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Roux caramel WMMindfully meditative to create, roux is a slow cooked mixture of equal parts fat and flour used as a thickening agent. Why is this Creole instead of Cajun?

Cajun roux is made with vegetable oil.

Creole roux is made with butter, clarified or not.

The longer roux cooks, the more it deepens in color, developing an wonderful nutty flavor.

Roux does not always need to be dark. It may be blonde, caramel, peanut butter, or deep walnut. It’s all good for cooking. You decide when the roux is done. It all depends upon the recipe it will enhance, your palate, and the time you have for cooking.

My favorite all-purpose roux is a beautiful caramel (like the one to the left). It can be made in about 12-15 minutes. Dark walnut roux requires patience as it it can take up to 45 minutes of steady stirring as it finishes to nutty perfection.

Creole Roux

Ingredients:

1/2 cup butter
1/2 cup all-purpose flour Read More

Color and the 5 Basic Sauces

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Let  the Spoon Mage™ Help You Learn to create Mother Sauces!

Bechamel Sauce new Mother Sauce 101 copyColor and the Five Basic Sauces

Five sauces rule the kitchen – Béchamel, Velouté, Espagnole, Hollandaise, and Tomato. Fantastically named Mother Sauces, they form the swirling base or hefty ladle of deliciousness on top of your favorite meals.

Once you know what to look for, you’ll see Mother Sauces everywhere – in many recipes, on menus, and on cookery shows. It doesn’t take secret saucery incantations or an analysis of ancient texts to learn to identify them. The easiest way to find the big five is by mindfully considering their colors – white, light brown, deep brown, yellow, and red.

Pause a moment, breathe, and let your imagination stir up a little colorful saucy goodness.  Read More

Creating a Chiffonade

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Let the Spoon Mage™ show you how to create a Chiffonade!

sage chiffonade 3 WM Creating a Chiffonade

Alright everyone, let’s do the Chiffonade! No, it’s not the latest dance craze.

A chiffonade (pronounced shif-oh-nod) is an easy way to quickly slice herbs, leafy plants, and even tortillas into pretty slender ribbons.

It’s not just a decorative technique for turning herbs like sage and basil into a beautiful garnish.

It’s also a great way to prep large tough leaves like kale as it encourages them to cook up evenly and tender. Read More

Beef Bone Stock

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Stock Ingredients:

2 lbs soup bones, either short ribs or oxtail, or talk to your butcher to find out what is available
1 T vegetable oil, or other high heat oil
Cheesecloth and cooking twine
1 carrot, sliced into three pieces, root and stem removed
Skin and first layer of one large onion
2 sprigs parsley
Center ribs of celery, including all the leaves
15 or so pepper corns, a small handful will do
6 cups water
1/2 t salt Read More