NYC | From Patty's Pantry

Proper Chicken Cleaning and Defrosting

Mar 222007

Chicken is the most popular researched recipe on the web. This made me think: is everyone properly cleaning their boards after working with raw chicken? I thought I was. Upon, doing some research however I discovered that I was cleaning my board without properly sanitizing it.

My old way- Rub board down with lemon and rinse off with boiling water and then clean with soap and water. Now hot water and soap cleans the board but does not fully sanitize according to the USDA.

My new way- I can continue with how I cleaned it but now with one more step. 1 tablespoon of Chlorine to 1 gallon of water, wash down the board with mixture and rinse.

Another note when defrosting chicken, defrost in the refrigerator not at room temperature. If you decide not to use it the chicken can be returned to freezer. It will just loose some of its flavor. Chicken can stay in refrigerator for 2 days. But do not return to freezer if left out at room temperature.

Something else I learned was that there is a toll free number 1-800-535-4555 provided by the USDA were you get an actual person on the phone and they can answer all your questions; it was amazing! Click to Enter Pantry

Honey Apple Spiced Cider

Drinks, Fruit, Recipes No Comments »

Mar 192007

Earlier this week, I wanted a slushie and then later in the week I definitely wanted something warm and comforting. So yes, it is late in the season for this drink but who knows since the weather has been swinging like a pendulum. Also, this will be great a great way to start the fall season next year.

2 1/2 Cups of Apple Cider or Juice

2 tablespoons of honey

1 teaspoon of cloves

1 cinnamon stick

2 oz. of vanilla flavored vodka

In a saucepan bring to a simmer for five minutes all the ingredients except the vodka. Remove cloves and pour equally into two separate glasses. Add 1 ounce of vodka to each glass and ready to serve. I would prefer to cider but it taste just as yummy if you use juice.

Salt – Part One

Etiquette, Tips, Terms & Tools 1 Comment »

Mar 122007

Some people have a sweet tooth some prefer salt – I enjoy both. Without any influence, I would lean towards the sweet side but having been raised with a mother who loves salt on almost anything it was only natural that I would also develop a healthy affinity towards salt as well. Sources say that there are over 14,000 different uses for salt- it’s pretty amazing all that salt can do! I thought I’d relay a few salty facts:Salt brings out the flavor in food.
That being said, it is considered a great insult to Salt your food before tasting it-
This implies that you do not trust that the chef knows what they are doing.
Boiling water with Salt- water boils at a higher temperature
Poaching eggs with Salt helps set the egg white
Spilling Red wine Salt the spot right away and will prevent from staining.
Prevent Browning of apples, pears, and potatoes drop in cold lightly Salted water.
Rubbing Salt will remove tea or coffee stains from a cup
Extinguishing a grease fires toss Salt on it, this will smother flames.
Donâ€™t use water will only splatter the burning grease
Salt acts as an excellent cleaning agent
Salt Will restore whiteness in bathtubs
Destroys moths and drives away ants
Mouth wash, throat gargle, and eye wash
My favorite Equal parts of Olive Oil and Salt makes great facial scrub!

Gruyere, Sage, and Prosciutto Pinwheels

Appetizers, Recipes 1 Comment »

Mar 082007

These are always crowd favorites that are very simple to prepare. I think the sage gives it an interesting flavor. Seriously, when is a puff pastry not a good idea? I used giant tropical leaves on plain cutting board to serve these. These were simple and the presentation was a big hit.
1 Sheet of Puff Pastry
1 Cup of grated Gruyere Cheese
3 oz. of Prosciutto
2- 3 Tablespoons of Chopped sage
2 Tablespoons of Grated Parmesan Cheese
1 Egg (beat to brush puff pastry)

Preheat 450 Degrees

Take sheet of puff pastry and even spread cheese, and sage over entire sheet and then top with Prosciutto. Start from one side and roll into a long cylinder. Try to do this tightly so it actually looks like a wheel when slices are made. Place log in refrigerator for about half hour. It will be easier to cut and have it maintain its shape if it is chilled for a little bit. Brush the log with egg. Cut 1/4 inch slices place on baking sheet and bake for 12 minutes.

My Best Friend … The Silpat

Tips, Terms & Tools 1 Comment »

Mar 052007

Do you ever think what would life be like without your cell phone? How did you communicate before it? In terms of kitchen supplies this is how I feel about my silpat. I use it all the time. It prevents the bottoms of cookies from burning, makes delicate products easy to handle, and the non stick aspect is amazing when working with sticky ingredients. I used to think Florentine cookies were impossible but with the silpat they are just as simple as great chocolate chip cookies.
So if you don’t own one, I recommend this be your next purchase. And if you own one already, make sure to use it as often as possible. I even bought one today as a present! They are about $20.

Carrot Dill Soup Shooters

Appetizers, Recipes, Soup 6 Comments »

Mar 012007

I have to admit, from my event last week this idea was my favorite. When I was buying napkins, I saw these plastic shooters and thought it would be really fun if people had shots of soup. Also it is very simple to prepare and serve a large quantity of individual shots. I think these would work best if they were passed rather than sitting on a table. This is a great way to serve something really warm in the winter. But they would also work in the summer using a chilled soup.

Soup
1/4 Cup (1/4 stick) unsalted butter
5 large carrots, thinly sliced
1 large onion, chopped
1 1/4 teaspoons dill seeds/ or dill weed
4 cups chicken broth

Pesto
1 cup packed coarsely chopped fresh dill
2 tablespoons pine nuts
2 tablespoons olive oil

Melt butter in large saucepan over medium heat. Add carrots, onion and dill seeds and saute until onion is soft, about 10 minutes. Add chicken broth and bring to boil. Reduce heat and simmer, about 35 minutes. Remove from heat and puree the soup in a blender. Season to taste with salt and pepper.
Combine fresh dill, pine nuts, and olive oil in blender. Blend until well blended- mushy.
Pour a shot of soup with a dollop of pesto on top!

Casino Night- Party Planning

Ideas, Tips, Terms & Tools 4 Comments »

Feb 252007

This past weekend a friend of mine had me cater a party at his apartment to help promote my blog. It was a pre-party before a casino night to honor Big Brothers Big Sisters of New York. When I am planning a party, I’m always more efficient when I have a theme to keep me focused. Since it was a Casino Night, I decided to keep this theme for the pre-party.

In the flower arrangement, I interspersed a deck of cards (thanks Mrs. Funston) and used primary color to try and bring out the colors of cards. The event was black-tie optional, so I chose to make the appetizers a little more special (the pigs-in-a-blanket were a must per the request of the host, but these are always a crowd favorite!) I also made place cards with dice to label each dish.

This was the menu- I tried to have something for everyone- meat, fish, veggie, both simple and more complicated. Thank you Avi for helping promote this site.

Mini Yorkshire Pudding with Roast Beef
Parmesan Cheese Cups with Goat Cheese Mousse
Gruyere, Sage, and Prosciutto Pinwheels
Chicken and Shrimp Satay with Pineapple and Peanut Sauce
Cauliflower Fritters topped with Salmon and Creme Frache
BLT Cup- Cherry Tomatoes hallowed out with bacon, lettuce, and red onion
Carrot Dill Soup Shooters with a Dill Pesto
Peanut Butter Truffles and Grape Jellies
Pantry’s Signature Cookie

Every Fault is a Fashion

Tips, Terms & Tools No Comments »

Feb 222007

This phrase, I believe, also applies to cooking and entertaining. When I set out to plan a meal or any event I always have a menu in mind. Now on the day of, is that menu always the same?â€¦most likely not. Here is some advice I was once given: never tell anyone what is on your menu; then, in case something does not work out or there is not enough time, there is room to improvise and no one will know the difference!

I am not at all afraid to admit I make mistakes all of the time. I was reminded about this tip this week as I am getting ready to cater an event for a friend. I was making grape jellies with peanut butter truffles and, for the life of me, I had been unable to get the jellies to properly set. I had made them twiceâ€¦and was attempting a third. I think I was merely being stubborn because I excitedly made the mistake of telling people I was making them for the party. I will keep you posted on the outcome!

Details of this event to come in next couple of postings.

Apple Cake

Fruit, Recipes, Sweets 1 Comment »

Feb 152007

Recently I celebrated my birthday and a very dear friend of mine made me a birthday cake. Now, for about two years she has talked to me about her Apple Cake with Carmel Frosting, telling me how delicious it is. Two years was a long time to wait, but this year for my birthday I finally got to try it. I’m so glad I did because it was as good as she had promised. I asked her for the recipe so I could share with everyone and luckily for all of us, she agreed. Thank you Eliza!

Cake

2 1/3 Cups Flour

2 Cups Sugar

2 Teaspoons of Baking Soda

Â¾ Teaspoon Salt

1 Teaspoon Cinnamon

Â¼ Teaspoon Cloves

Â¼ Teaspoon Nutmeg

4 Cups Chopped, Peeled Apples

Â½ Cup Soft Shortening

Â½ Cup Chopped Walnuts

2 Eggs

Frosting

1/3 Cup Butter

Â½ Cup Brown Sugar

3 Tablespoons Milk

1 Â½ Cups Powder Sugar

Â¼ Teaspoon of Vanilla

Pinch of Salt

Preheat Oven 325

Cake

Combine flour, sugar, soda, salt and spices in a large mixing bowl. Mix until well combined. (You can use an electric mixer with the recipe but easily can be done spatula or wooden spoon.) Add Apples, Shortening, Nut and Eggs, beat until well combined. Pour into a greased 9×13 inch pan. Bake for about 45 minutes.

Frosting

Melt Butter in a saucepan, add brown sugar and salt. Stir over medium heat until sugar melts add milk and bring to a boil. Pour into a mixing bowl and let cool (about 10 minutes) add powder sugar and vanilla. Beat until spreading consistency, adding additional powdered sugar if necessary. Spread evenly over Apple Cake.
Eliza and I definitely think the frosting recipe should be doubled.

Individual Chocolate Souffles

Recipes, Sweets 5 Comments »

Feb 122007

The Chocolate Souffle is by far and away my favorite dessert to make. Some are easily disuaded from preparing it, thinking that this is a complicated dessert. The indimidation comes in the form of egg whites, which sometimes have a mind of their own and, also, the fact that souffles have to be served directly out of the oven. Like most things in life it is purely about timing!

2/3 Cup of Sugar (a little extra for coating ramekins)
6 oz of Bittersweet Chocolate Chopped
4 Egg yolks
7 Egg Whites
Pinch of cream of tartar
1 teaspoon of Butter to grease the inside of ramekins
6 (3 1/2) Inch ramekins

Pre Heat Oven 400

In a double boiler melt chocolate. In a separate bowl whip egg whites and cream of tartar until holds firms peaks. In another bowl whip together egg yolks and sugar. Combined sugared yolks and chocolate together and then fold into egg whites.
Butter the inside of six ramekin and then coat with sugar. take a piece of wax paper and wrap around the top of ramekin. This is done so when the souffle rises while cooking it holds shape.)
Pour evenly the souffle batter into each ramekin and bake for about 25 minutes.
Serve directly out of the oven with chocolate sauce and whipped cream!
(I sometimes cheat and make these earlier in the day and stick them in the fridge)

Double Boiler- There are special double boiler pots. I just use to different sized pots. Put about an inch of water in the larger pot and put the smaller pot in the larger one. This way the chocolate does not have direct heat which prevents from burning.

Egg Whites- When I say hold firm peaks. When you whip the egg whites the consistency changes. To know whipped enough take a fork and dip in and bring up there should be a peak the has formed with egg whites and will hold.

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