Fresh spinach can be easily sautéed in a couple of minutes on the stovetop. The spinach must be moved constantly to avoid burning the leaves.
In a medium frying pan on low-medium heat, place all of the spinach you would like to cook. Make sure your spinach has been washed, there is no need to dry it off before cooking. The water from the spinach will steam off in the cooking process.
Using a pair of tongs, grab sections of spinach and turn them over. Constantly move the spinach this way to cook the leaves at all angles.
It should take about 5-10 minutes to cook ~3-4 cups of spinach. You’ll know when it’s finished, because it will be completely wilted and a dark green color.
How to use freshly sautéed spinach for a recipe
Spinach, even when using it frozen, needs to have the water removed before using it.
To drain the water out of your freshly sautéed spinach, you’ll want to cool it for a few minutes before touching it.
Wrap small bunches of spinach in paper towel.
Hold the wrapped spinach over a bowl and squeeze the water out.
Remove the spinach from the paper towel and place in a fresh bowl to use for your recipe.
When making a recipe with cooked spinach, the water needs to be removed because it can interfere with the liquid to solid ratio.
For example, if you’re making spinach dip, the water will not be absorbed by the dip, therefore it will ruin the spinach dip.
If you’re making lasagna with ricotta and spinach, the water will not be absorbed by the ricotta cheese, and will make the lasagna runny.
For these reasons, it’s important to remove the water from the spinach after cooking it down.
Homemade chips can be made in the comfort of your own home using your oven.
Slice the potatoes very thin, you can use a peeler or a sharp knife to get the chips as thin as possible.
Line a baking sheet with a silicone mat. Coat the chips in oil and lay them fat on the silicone mat. Bake the chips at 400 degrees F for 15-30 min.
How to make crispy potato chips at home
To make crispy potato chips at home, cut the potato chips as thin as possible. Lay the potato chips flat with them not overlapping. The thicker the chips, the longer you’ll have to bake them for in order to get them crispy. Check the chips in the oven, the chips should start to curl on the edges and get a little brown when they are looking about finished. Cook the chips until all of the edges are browned and looking crispy. Let the chips cool on a paper towel. The paper towel absorbs any extra moisture, making them as crispy as possible.
How do you keep homemade potato chips crispy
To keep homemade potato chips crispy, store your homemade chips in an airtight container. The more they are exposed to the air, the more humidity will be absorbed by the chips. The makes the chips loose they crispiness. By storing them in an airtight container, the humidity will not be able to penetrate the airtight container, keeping your chips as crispy as possible.
How to make Salt and Vinegar Chips
Pour 1-2 tbsp of white vinegar or malt vinegar in a heat proof bowl. Sprinkle some coarse salt into the vinegar.
When the chips have come out of the oven, place them immediately in the bowl with the salt and vinegar. Coat the chips using a spoon to mix them. Remove the chips from the bowl and place them on a paper towel to let them dry.
How to make Chili Lime Chips
Combine 1/2 tsp chili powder and 1/2 tsp cumin in a small bowl. After the chips have finished baking, sprinkle a bit of the spice mixture on the chips. Squeeze a little bit of lime juice on top. Let the chips dry on a paper towel.
How to make Parmesan and Rosemary Chips
Grate parmesan cheese into small pieces. You’ll only need about a tbsp of grated parmesan cheese. Once the chips have finished baking, top with grated parmesan and sprinkle a bit of rosemary over the chips. Let the chips dry on paper towel.
How to make baked BBQ Chips
Combine the following spice mixture:
1 1/2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon chili powder
Bake your chips until crispy. Remove the chips from the oven and sprinkle the BBQ chip spice mixture over top of the chips. Let the chips dry on a paper towel and then they will ready to enjoy.
A cheese calzone is a calzone that has it’s base a mixture of cheeses. Typically a cheese calzone would consist of mozzarella, ricotta, and parmesan cheeses. The cheeses are mixed with breadcrumbs and herbs to give it a good base before placing the cheese filling in the calzone dough. A cheese calzone can also be mixed with meats including salami, ham, prosciutto, or pepperoni.
How do you seal a calzone?
The calzone dough is sealed with a bit of egg and then pressed down with a fork to seal the edges.
Calzone Dough vs Pizza Dough
Calzone dough and pizza dough are actually same type of dough. Usually people make calzones with their leftover pizza dough. To use pizza dough for calzone dough, roll it out into a rectangle. Cut strips of dough that are quite wide ~6 inches wide & 12 inches long. It doesn’t have to be perfect, it depends how large you want your calzones. Place the filling on the bottom half of your cut rectangles. Fold and stretch your calzone dough over your filling and seal the edges with water or a bit of egg. Then using a fork, seal the calzone dough around the edges and you’re ready to bake them.
Calzone fillings that are vegetarian
Do calzones have ricotta?
Calzones can have ricotta in them, along with a mixture of other cheeses like parmesan and mozzarella. Ricotta calzones can also be mixed meats and other vegetables to be a more balanced meal for dinner.
Calzones don’t usually have sauce, but you can serve marinara sauce with your calzones for dipping sauce. Another sauce to serve with your calzones is garlic butter to dip your calzone into.
What goes good with a calzone?
There are countless foods that go well with calzones. You’ll want to balance out the flavors of your calzone to the side you are picking for your dinner. Don’t pick two similar foods, try to select complimenting foods for your meal.
The 4 parts of a salad are the base, body, dressing and garnish.
Base: The base of a salad is the lining of greens on the serving dish that the salad will be served in. The body of the salad sits on top of the base of the salad. These leaves are usually more decorative and are a different kind than the body of the salad. An example of a base lettuce is red oak lettuce. It’s a darker red color, and it is quite decorative on the top of the leaves which makes it a perfect base for a salad.
Body: The body of a salad are the main contents of the salad. The body of a salad consists of lettuce, meat, vegetables, fruit, herbs, etc. The main parts of the salad are included in the body of the salad.
Dressing: The dressing of a salad is the liquid that will be dispersed throughout to coat the body of the salad. The dressing could be a vinaigrette, creamy dressing, or oil and vinegar.
Garnish: The garnish of a salad is a food or herb that will go on the top of the salad for added decoration and color, and enhance the flavor of the salad. The garnish should be eye-catching and appeal to the person eating the salad.
List of 23 Salad Garnish Ideas
A few salad garnish examples for you to try out to bring your salad to the next level.
Bound: A bound salad is one that has a cooked ingredient in it, such as meat, eggs, pasta, or potatoes.
Vegetable: A vegetable salad consists only of raw or cooked vegetables.
Fruit: A fruit salad consists of fruit and/or a sweet or sour dressing.
Combination: A combination salad is a mixture of the 4 types of salads.
What’s the difference between a sauce and a dressing
The difference between a sauce and a dressing is that a sauce is a liquid that has been cooked, and a dressing is uncooked. Both a sauce and a dressing are used to coat foods to give them more flavor, or enhance the flavor. A sauce or dressing is either sweet, tart, or savory depending on its makeup and the food it is complimenting. A dressing is usually put onto cold foods like salad, whereas a sauce is typically used on foods that are served warm like gravy on mashed potatoes.
If you have too many potatoes on hand, you need to figure out what you’re going to do with all of them. You need to decide if you want to store them, cook them, or freeze them.
How to Store Potatoes
To store your potatoes at room temperature, place them in a dark, dry area. They will stay good for a couple of weeks.
If you’re wanting your potatoes stored for longer, there are a couple of other options.
How to freeze chopped potatoes
You can freeze chopped potatoes that have not been cooked in an airtight container, or a sealed plastic bag. The potatoes will turn brown in the freezer, but they will retain most of their flavor. Thaw your frozen chopped potatoes in the fridge overnight and cook them up for hash browns.
How to freeze cooked potatoes
You can freeze cooked potatoes by baking them in the oven and then letting them cool. Next, you can grate, slice, or chop your potatoes. Grating your cooking potatoes is the easiest way. You don’t have to worry about the size as your grating. It’s much simpler than making sure your slices or chopped potatoes are all of similar sizes. Frozen grated cooked potatoes are a great additive for making soup, curry, stew, breakfast casseroles, and hash browns.
How to freeze shredded potatoes
Once you have your potatoes shredded, place them in an airtight container and freeze them. To thaw your frozen shredded potatoes, place them in the fridge overnight and use them the following day for your recipe.
How to keep potatoes fresh after peeling
To keep potatoes fresh after you’ve finished peeling them, place them in a bowl of cold water. They will not go brown, since they are not exposed to air. Therefore, oxidation will not take place. The potatoes will keep fresh after peeling them and putting them in water for a couple of hours.
Creating a charcuterie board takes a lot of preparation and a long shopping list. Make sure you give yourself enough time for all of your preparation before your guests arrive. Creating a charcuterie board is a ton of fun and lets your creative self takeover.
How to plate a charcuterie board
Plating a charcuterie board involves getting a large enough serving platter for all of your items. Depending on how many people your serving for, you might need something larger than you think. There are many items that need to fit on a plate for charcuterie including many tiny bowls, cheese, meet, and fruit.
Things to keep in mind for plating a charcuterie board
Height: Vary the heights of your cheeses. Place your Brie, Boursin, Blue Cheese in large pie shaped pieces standing up. Lie flat with the other cheeses that you plan to slice.
Color: Green/red grapes, mint leaves. Fruit slices – red skins for apples, green skins for pears. Brown nuts. Light colored cheeses.
Texture: Textured whole seed mustard. Smooth honey. Soft and hard cheeses. Soft and hard cured meats.
Shopping List for Charcuterie
Select your own cheeses, meats, condiments, and plating foods that fit best for you. Pick condiments that you have at home to make it easy on yourself. Pick only a couple to maybe a few of the cheeses and meats. You don’t need more than 3 of each for your guests.
Charcuterie Cheese List
Aged smoked cheddar
Charcuterie meats list
Condiments for charcuterie board
Red pepper jelly
Sliced pickles – pickles for cheese board are typically dill pickles
Breads & Crackers for Charcuterie Board
Foods for Plating a Charcuterie Board
What’s the difference between charcuterie and cheese board
The difference between charcuterie and a cheese board is charcuterie has both cheese and cured meats on the board. A cheese board would be a no meat charcuterie board which can be just as delicious as regular charcuterie. If you’re going with a no meat charcuterie board, pick a few more cheeses (5-7 cheeses) and a couple more condiments for the added variety,
What kind of mustard do you use for a charcuterie board
Typically whole grain mustard is used for a charcuterie board. Whole grain mustard has the seeds still visible in the mustard, giving it a textured coarse look.
How to put together a charcuterie board
Place all of your condiments into small bowls, or directly onto the charcuterie board. Group them into sections. Try to vary the textures and colors when placing them onto the board.
Put your cheeses onto the board next. Keep in the mind the heights of the cheese, and fan out the flat cheese for a tasteful look.
Roll up the meats that are long pieces up so they look presentable. Fan out the other meats that are cut into disks.
Place your breads and crackers onto the board. Try to fan out the bread pieces and stack the crackers or fan them out if your have the room. If you don’t have enough room on your food serving board, you can place them on a separate dish.
Last but not least, the plating items. These are the items that dress up the board like fruit, or fresh herbs. If you’re putting sticks of pretzels onto your board, you can either lie them flat, or place them in a tall glass so they add the height variation to the charcuterie board.
Serve your plated charcuterie board immediately. If you’re not serving it right away, place it in the fridge with some plastic wrap while your waiting.
How to transport a charcuterie board
To transport a charcuterie board, you’ll want to find something you can put the entire plate in, that has high sides. This could be a reusable grocery box, a cardboard box, or a plastic bin. Find one that it fits snugly in. Keep your charcuterie board covered during transport with plastic wrap.
Charcuterie board themes
Christmas Charcuterie Board: add decorative cranberries or small cedar branches to your charcuterie board
Halloween Charcuterie Board: add small gourds to your charcuterie board, or some spooky decorations like fake spiders or skeleton bones
Valentines Charcuterie Board: add a bowl of cinnamon hearts to your charcuterie board or some chocolate dipped strawberries
Pigs in a blanket (small hot dogs wrapped in dough, then baked)
Toads in a hole (breakfast sausage wrapped in dough, then baked)
Pizza dough filled appetizers
How to make pizza dough filled appetizers
Cut pizza dough into rectangles that will fit in a muffin tin with a bit of overhang. Fill the pizza dough with toppings inside the muffin tin. Bake for 15-20 min at 350 degrees F.
How to store leftover pizza dough
Leftover pizza dough can be stored in an airtight container in the fridge. The dough will keep rising in the fridge, so sometimes it will break open the airtight container. Leftover pizza dough can be stored for up to 2 days in the fridge.
How to store pizza dough after it rises
After your pizza dough rises, you can keep it on your counter for a couple of hours before using it . If you won’t be using it the same day, store it in the fridge overnight.
How to let your dough rise overnight in fridge
You can let your dough rise overnight in the fridge very easily. Dough that is made with yeast will constantly be rising and expanding in the fridge or on the counter. It creates gas bubbles that make the dough increase in size. After your dough has risen overnight, punch it down to release the gas bubbles and then you can roll out your dough and bake your recipe.
How to make pizza dough a day ahead
You can easily make pizza dough a day ahead and then store the dough in the fridge overnight. It will continue to rise and expand, even if you put it in an airtight container. Once you’re ready to use your dough, let it come to room temperature ~20 min. Then roll out your dough and bake your pizza. You can store your pizza dough in the fridge for up to 2 days in the fridge.
How to add flavor to pizza dough
Adding flavor to pizza dough is fairly simple to do by adding a few of your favorite spices:
Italian seasoning (if you want to make it easy on yourself)
You can add 1 tsp – 1 tbsp in total of your spice mixture to your pizza dough. Add the spices to your dough when you add the flour. Mix the flour and spices together first, then add them to your pizza dough. The spices will even distribute as the stand mixer kneads your pizza dough, adding an aroma of flavors to your pizza dough. You will love the added burst of taste in your herbed flavored pizza dough.
When you’re making your pizza dough, instead of using regular extra virgin olive oil, you can use garlic infused olive oil. It will add a punch of garlic flavor to your pizza dough. Alternatively, you can make your pizza dough, roll it out, and add a brushing of garlic infused olive oil to the pizza dough where you plan on putting your pizza sauce. The garlic olive oil will give you a savory taste to your palate.
To seal dough, this depends on what type of dough you are sealing. If you’re sealing puff pastry, use a bit of water or egg to seal the edges together. You can pinch the pastry together to seal the dough.
Be sure not to overfill with filling. If any of your filling gets on the pastry you want to seal, this can make it difficult to seal the pastry together. This is due to the oil or fat that is present in your filling. Water or eggs cannot seal fat together, so it makes it difficult to seal your dough.
When making foods like a calzone or a sausage roll, make sure your dough is at room temperature. This will make it easy to roll out and seal your dough.
Once you’ve sealed the dough with your fingers by pushing down on the dough, use a fork to press down on the edges of the pastry to complete the seal. The calzone/dough pockets need to be poked on the top with a fork to allow for aeration. This helps let the steam out of your food when it’s cooking. The seal will remain intact without the steam trying to push open your pastry dough.
How to seal puff pastry without eggs
You can seal puff pastry without eggs by using water. Dip your finger into a dish of water and run your finger down the pastry where you plan to seal the edges. Press the edges together. Then use a fork to push the seams together which will create a good seal for puff pastry.
How to seal pastry edges
Pastry edges can be sealed using water or egg along the very edge of pastry. Squish the pastry edges together once you have wet the edges with water or egg. This should hold the seal well for pastry.
What is a pastry crimper?
A pastry crimper seals the edges of dough and adds decoration to the dough as you run it along the edges. A pastry crimper is going to cut the dough for you to give you that beautiful edging on ravioli, pie crust, etc.
A pastry crimper is also known as a pastry edger.
You can make decorations for your pie crust using a pastry edger. If you want to make some decorations for the top of your pie crust, you can use cookie cutters to cut your pie crust into shapes. Then use your pastry edger to make the edges have a bit more texture and depth to them. Your guests will love how beautiful your pie turns out.
If you don’t have a pastry edger, you can also use your fingers to pinch the pie crust to make it have triangles all the way around the pie. Another way to decorate the pie ege is by pushing the dough in between your 1 index fingers and folding it in a tiny bit at an angle. This will create long pieces of dough that will fold in and create a rope looking decoration all around your pie. If you want a more simple design, push the tip of your finger into the dough all the way around the pie to make small rounded circles for your pastry edge. You can get creative with utensils at home by using a fork and criss crossing a design on your pastry edge.
Dice butter by getting your exact amount out of your fridge. The butter should be cold before dicing.
Put the butter on a cutting board. Slice the butter using a knife every 1 cm.
Slice the butter the opposite way creating squares that are 1 cm in thickness.
Turn the butter onto it’s side, and slice the butter horizontally every 1 cm. Now you have diced your butter to create cubes of butter that are 1 cm x 1 cm x 1 cm.
What is cold butter
Cold butter is butter that is in the fridge which has a temperature of 2-6 degrees Celsius. Typically cold butter is used to cut into recipes used for baking scones and pastry.
How to cut butter into flour using a food processor
Cutting butter into flour with a food processor is very simple.
Set up your food processor using your S blade.
Place all of your dry ingredients into the food processor.
Place cold butter that has been cubed into the food processor.
Pulse the food processor in short intervals until the butter/flour mixture resembles coarse crumbs.
How to slice butter
Butter that needs to be sliced must be at fridge temperature. Get a sharp knife and put the butter on a cutting board. Place your knife as close to the edge of the butter as possible and push down your knife into the butter. Your butter should cut nicely into sections.
What is the tool that cuts fat into flour
The tool that is used to cut fat into flour is called a pastry blender. A pastry blender has sharp metal running the length of the tool that cuts butter into sections. The pastry blender is pressed into the butter and then turn a 1/4 turn when in the dry ingredients. This creates the coarse crumbs.
How to grate butter without a grater
Have your butter in the freezer before you try to grate your butter. If you don’t have a grater, you can use a potato peeler to grate butter for your recipe. A potato peeler is an easy to use tool to grate butter without a grater. It will create longer strands of butter than a grater, but it will work in a pinch.
What can you bake with unsalted butter
Unsalted butter is used in baking for recipes that need a controlled amount of salt. Salt can add a lot of flavor in recipes which can ruin the flavor if you use salted butter instead of unsalted butter. Unsalted butter is much fresher than salted butter. Unsalted butter is only has a shelf life for 1 month, versus 3-4 months for salted butter.
You can bake several foods with unsalted butter:
Why do you cut butter into flour?
Butter is cut into flour to create small pieces of butter that resemble coarse crumbs. The small pieces of butter melt into the dough as it bakes. This creates flakes of buttery pastry that melt in your mouth. Pastries that are made with butter that is cut into flour need to be carefully mixed when adding liquid ingredients. The pastry dough should not be overmixed. Make sure you use gentle mixing for your making your pastry dough.