Baking Powder vs. Baking Soda and Different Uses

 NYC, Tips, Terms & Tools  1 Comment »
Oct 092008
 

Have you ever wondered what the Double acting in Baking Powder meant? What is the difference between Baking Soda and Baking Powder? Or what the purpose of baking powder is and why some recipes call for it and other call for baking soda? What is the double acting?

Baking Powder and Baking Soda act as a leavening agent, similar to yeast although it is instantaneous and does not take a few hours. Baking Soda is pure sodium bicarbonate- the reaction begins instantaneously upon mixing it with ingredients (there is always an acidic ingredient when baking soda is involved) that are moist. Therefore the ingredients need to be baked immediately for the reaction to have its intended purpose. Baking soda can be substituted for baking powder but not the other way. That being said you can make baking powder with baking soda and cream of tartar. (2 parts cream of tartar with 1 part baking soda)

Baking Powder – there are two kinds, single acting and double acting Baking Powder. Most often recipes call for double acting. Single acting contains only low-temperature acid salts (the cream of tartar being a low temperature acid salt) where as the double acting has two acids one that reacts to low temperatures and one that reacts to higher temperatures to cause further rising during baking. This is why the cake rises while baking and it is important not to over fill the baking dish. I have definitely done that on numerous occasions.

Now I know it is annoying to throughout ingredients that have not all been used but check the expiration dates to make sure your baking soda or baking powder with still is not old. Here is how to test, baking soda should bubble when added to vinegar and baking powder should bubble when added to hot water.

Baking Soda outside of baking has numerous other useful uses here are just a few. Pretty handy to always have a box around

-Baking soda will also put out fires in clothing, fuel, wood, upholstery and rugs. More importantly in case of grease or electrical fire scatter the powder by the handful to safely put it out.
- Place in a cup/ bowl in refrigerator to absorb odors.
- Sprinkle soda on barbecue grills, let soak, then rinse off. Perfect since the BBQ season is coming to an end. In general baking soda is a great cleaning agent- drain cleaner, silver polish, stainless steel, soft scrub (for the bathroom), and oven cleaner to name just a few.
-Apply soda directly to insect bites, rashes and poison ivy to relieve discomfort. Make a paste with water
-Grease and Oil Stains wash with Baking soda

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Baked Pears in Red Wine

 Fruit, NYC, Recipes, Sweets  No Comments »
Sep 252008
 

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This is also an inspiration from my latest trip. This was one of my favorites from the entire vacation. I was so inspired that since, I returned I have been baking all kinds of fruits. I have been stuffing and baking apples and trying all different kinds of varieties. Tonight, I baked an apple filled with diced plums. These baked pears I think are a perfect way to end any dinner light or heavy and perfectly simple too!

3 to 4 Pears (cut in half with core removed- I used an ice cream scoop)
1 Bottle of Red Wine
1 Cup of Sugar
1/4 Cup of Honey

1 -2 Teaspoons of Cinnamon

In a Pyrex baking dish evenly spread sugar on bottom of the dish and place pears cut side down. Drizzle honey over the pears and pour red wine in dish. Finish by sprinkling cinnamon over the pears and bake for 45 minutes at 375 degrees. Serve with either: Chocolate Sauce, Vanilla Ice Cream, or Whipped Cream

Buttermilk Pancakes

 Breakfast, NYC, Recipes, Uncategorized  No Comments »
Sep 042008
 

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So my latest kick is pancakes. I have no idea why to be perfectly honest.  This past weekend, I was the person to know as I was making different batters of pancakes every morning. I had forgotten how simple it is to make fresh pancakes in morning and yet it is such a treat!

Pancakes

1 1/3 cups Flour
¼ Cup Sugar
2  teaspoons baking powder

1  Teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
3 tablespoons butter, melted
2 cups fresh blueberries (optional)

In a bowl stir together flour, sugar, baking soda, baking powder, and salt. In a separate bowl whisk together buttermilk, melted  butter, and eggs. Stir into dry ingredients until batter is smooth. Optional fold in berries.

Heat large nonstick skillet over medium heat; brush with butter or vegetable oil. Drop batter by 1/3 cupfuls onto skillet. Cook pancakes until brown, brushing griddle with more butter/vegetable oil as needed, about 3 minutes per side. Transfer to sheet in oven to keep warm.

Serve pancakes with maple syrup.

Pesto from Siena

 NYC, Recipes  No Comments »
Aug 282008
 

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Now I always think of pesto being parmesan cheese, basil, pine nuts, garlic and olive oil. Well, I was taught that Sienese pesto does not have garlic and because we were in the region for pecorino cheese that was used instead of parmesan in addition this pesto was special because it was made with a variety of different nuts.
Side Note- when coating your pasta with pesto do not do it over heat or you will cook the pesto and it will separate.

3 Cups of Basil
1  1 /2 Cup of Pecorino Cheese Grated
1/2 Cup Pine Nuts
1/2 Cup Walnuts
1/2 Cup Almonds
1 Cup Olive Oil (Maybe less, but probably not!)

In a Food Processor if you have one. (I don’t, so I do it by hand and then put into a blender at the very end) Finely process the basil and nuts, keep the nuts and basil separated. In a larger bowl start with all the basil add some cheese, nuts, oil and mix together and taste to see if you like the consistency. Then repeat the process it should be smooth and creamy by the end. Now this was served on some gnocchi we had made, lets just say that is a skill that still needs perfecting. Our gnocchi were the size of golf balls. But the next day I had this on a sandwich and it was positively divine!

No More Black Basil

 NYC, Tips, Terms & Tools  No Comments »
Aug 282008
 

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How the Pantry visits a Pig Farm… some thought ridiculous!
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I just got back from vacation celebrating my mother’s
birthday. I was in Tuscany and thought I would be able to write from there. But imagine I had no internet access for 10 days. I have to say it was a little refreshing. So since Since all I did was eat be expecting some Italian entries.

I took a cooking class when I was in Italy and one clever tip I learned was how to keep my basil from turning brown after it is cut. So this is how to keep your basil looking fresh vibrant and GREEN.

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- Dampen your knife with water
- Rub both side of the knife with table salt
- Wipe salt off and now your knife is ready to cut basil!

Bouquet of Herbs

 Ideas, NYC, Tips, Terms & Tools  No Comments »
Aug 072008
 

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I saw this recently at a restaurant, using herbs instead of flowers as a centerpiece. I really liked the idea I thought it looked really sweet in a small vase. Something to do with left over herbs from cooking.

Although, this made me also think that this could be a great hostess gift to give someone; a bouquet of fresh herbs. I know I would be excited to receive a brunch of different fresh herbs tied with a bow. And if the person is not the biggest cook what about a bouquet of Fresh mint a very useful ingredient in a lot of summer beverages.

Chimichurri Sauce

 NYC, Recipes, Sides  1 Comment »
Jul 172008
 

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I have no idea why I had a bee in my bonnet to make Chimichurri sauce. Maybe because it is grilling season and I really do love a good steak and what better than a good Streak Sauce. I have to say sometimes I think sauces are going to take a lot longer than they actually do. This Chimichurri sauce was a pleasant surprise how quick it was to prepare.

2 cups of Chopped Italian Parsley
1 Cup of Chopped Cilantro
1 Shallot Chopped
6 cloves of Garlic Chopped
1 teaspoon of Red Wine Vinegar
1 Teaspoon of Cumin
2 Tablespoons of Lemon Juice
½ Cup of Olive Oil

In bowl place Parsley, Cilantro, Shallot, and Garlic and pour boiling water over the greens. Let stand for about five minutes and drain the water. (I was told this trick as a way to reduce some of the intensity.) Add the drained ingredients and the rest of the ingredients into a blender and blend until smooth. It is best to let this stand for a few hours before using to allow the flavors to blend together.

Classic Sangria and More Sangria Recipes

 Drinks, NYC, Recipes  1 Comment »
Jul 102008
 

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This past Fourth of July weekend I was on the quest for the perfect Sangria. I was home in California and set out on this mission with one of my oldest cooking buddies and our cooking mentors, our mothers. I think by the end of the evening a lot of Sangria was tested and a lot was learned.
First and foremost more fruit is not always the best option. Give time to let all the flavors blend together. Sometimes there is no need to mess around with a classic!
Sangria I think is the perfect drink to serve to a large group great for entertaining. Large quantities can be made in advance and you can use cheap wines.
Sangrias made: Sparkling Sangria, Citrus Sangria, Nectarine and Blueberry Sangria, Peach Sangria, and Classic Sangria.

1/2 Cup of Cubed pieces of an Orange
1/2 Cup of Cubed pieces of an Lemon
1/2 Cup of Cubed pieces of an Lime
1/2 Cup of Cubed pieces of an Apple
1/2 Cup of Cognac
1 Cup of Citrus Simple Syrup
3 Cup to 1 Bottle of Red Wine
1 12 oz. Bottle of Lemon Lime Seltzer Water

In a Pitcher mix all ingredients together except the seltzer water. Let stand for at least three hours in a refrigerator. Before serving mix the seltzer water and serve Sangria over a glass of filled with ice.

Citrus Sangria

 Drinks, Fruit, NYC, Recipes  No Comments »
Jul 102008
 

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Okay, so this is where I think there was a meeting of the minds in the Sangria tasting. Making a simple syrup with the classic citrus fruits from a Sangria and using the sugared fruits in the Sangria. Now this was definitely a little more time consuming but I think it is worth it.

Simple Syrup:
1 Lime Slices
1 Lemons Sliced
1 Orange Sliced
2 1/2 Cups of Sugar

In a saucepan mix all ingredients together until sugar has completely dissolved.

Sangria

Fruits from Syrup
1/3 Cup of Cognac
1/3 Cup of Simple Syrup
1 12 oz Can of Lemon/Lime Seltzer Water
3 Cups of White Wine

Remove the fruits from the pan and place in a pitcher, and add the rest of the ingredients except the Seltzer Water. Let stand for at least 3 hours in a refrigerator and before serving add the Seltzer Water and serve over a glass of ice.

Sparkling Sangria

 Drinks, Fruit, NYC, Recipes  No Comments »
Jul 102008
 

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Anyone who knows me at all, knows that I love Bubbles. So how could I do an entire Sangria tasting and not try one with Sparkling Wine? I mean Cava is Spanish Sparkling Wine so it is completely appropriate! Sangria really is the perfect drink for entertaining.

1 Tablespoon of Mint Leaves (If large leaves tear them up)
1/3 Cup Frozen Grapes
5 Strawberries cut into 4 pieces
1/3 Cup of Cubed Nectarines
1/4 Cup of Grape Juice
1/4 Cup of Cognac
1 Bottle of Cava

In a Pitcher mix all ingredients together except the Cava and grapes. Let stand for at least three hours in a refrigerator. Before serving mix the Cava and frozen grapes.

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