NYC | From Patty's Pantry

How Long Will This Last?

Feb 282008

I often asked how long does this last? I was reading the magazine Fine Cooking this month and they had this great chart that I thought I would share with guidelines for safe storage times from the USDA.

Product
Refrigerated, Frozen
Beef, Pork, Lamb, Veal
3-5 Days,4-6 Months
Chicken & Turkey
2 Days, 6 Months
Ground Meat
1 to 2 Days, 3 to 4 Months
Sausage Raw
1 to 2 Days, 1 to 2 Months
Ham, Whole fully cooked
1 Week, 1 to 2 Months
Bacon
1 Week, 2 Months
Fish
1 to 2 Days, 3 Months
Sliced Deli Meat
3 to 5 Days, 1 to 2 Months
Soups and Stews
3 to 4 Days, 2 to 3 Months
Broth and Stock
1 to 2 Days, 2 to 3 Months

Ammonia and Clorox – Is not a good idea!

Ideas, Tips, Terms & Tools No Comments »

Feb 282008

As much as I donâ€™t want to admit it, I can say and do stupid things. This past weekend I definitely had one of those moments. I had been cooking and my floors had gotten pretty dirty. My Mom always told me that if you want to get your floors really clean you have get on your hands and knees to do it. She also swears by the cleaning product, Ammonia. Well I thought I was going to be very clever and add Clorox (so my floors would be really white too!) to my Ammonia concoction with boiling water.
I did not realize this actually creates a toxic mess. Upon telling people what I had done it definitely made me feel like a giant idiot. I guess, I was one of the few people who did not get this memo, that mixing the two is not a wise thing to do. If there is anyone else out there like me, note to self not a good idea mixing Ammonia and Clorox with boiling water. Oh, yes I did not mention I had a runny nose, irritated eyes, sneezing, headache, and cough for the next 36 hours. F.Y.I. I called Poison control and they were very nice and helpful.

Lemon Butter Sauce- Perfect for Fish

Fruit, Recipes 2 Comments »

Feb 202008

Last night, I was in a rush to make dinner. I didn’t think I was going to have enough time. I had purchased a piece of Halibut on my way home from work and remembered once having an incredible butter sauce on a piece of fish. So I thought I would try it, but make it a lemon butter sauce. It took a total of ten minutes to make and it tasted so delicious, I was perfectly content and ready to run out door! This could become a staple.

Lemon Butter Sauce

1/3 Cup of Lemon Juice
4 Tablespoons of Butter
1/4 Cup of Vegetable Stock (or hot water)

In a sauce pan heat lemon juice until it has reduced to about 1 Tablespoon. Remove from heat and stir in 2 Tablespoons of Butter until fully melted and combined. Return to low heat and add stock and remaining butter and let come to simmer. Now ready to pour over fish. This will be enough for 2-3 pieces of Fish. This is perfect for any white fish.

“Why, Honey…”

Tips, Terms & Tools 6 Comments »

Feb 102008

For the past couple of months I have been hard at work on producing my first product from the pantry. â€œWhy, Honeyâ€¦â€ Handmade, Crunchy, Honeycomb Candy was officially born this past Friday. It is available online.

A big THANK YOU to everyone who helped me get to this point. The past couple of months, have definitely been filled a lot of â€œlearning experiences.â€

Honey Soy Wings

Appetizers, Recipes 2 Comments »

Jan 292008

The Super Bowl is quickly approaching. Last year I made my superbowl bundt cake and this year it is wings. But I think, I will still break out the stadium Bundt pan again this year.

Now these wings aren’t your traditional hot and spicy but I think a good alternative.

2 Pounds of Wings
1 Cup of Soy Sauce
Juice of 2 limes
2 Teaspoons of Lime Zest
3 Garlic CLoves Chopped
1 Tablespoon of Ginger Zest
1/4 Cup of Chopped Cilantro
3/4 Cup of Honey
2 Tablespoons of Butter
2 Tablespoons of Olive Oil
Salt and Pepper to Taste

In a bowl or a large zip lock bag, place the wings, soy sauce, lime zest, lime juice, ginger, garlic, and chopped cilantro. Make sure well coated and placed covered or zipped in the refrigerator for at least 2 hours but definitely longer is time permits. In a frying pan heat oil and butter, once butter has melted add the honey and wings (remove the wings from marinade and at this point you can salt and pepper them). Let the wings cook for about five minutes on each side.

Chocolate Flourless Cake

Recipes, Sweets 1 Comment »

Jan 212008

This is a fantastic go to cake. It is quick, simple, and always a crowd pleaser! When it is freezing outside this time of year dense foods sound and taste so appealing.

Chocolate Flourless Cake

9 oz of Bittersweet Chocolate (chopped)
1 Cup of Butter (2 sticks)
1 1/2 Cup of Sugar
1 1/2 Teaspoon of Vanilla
6 Eggs
1 Cup of Unsweetened Cocoa Powder

Preheat Oven 350

In a double boiler melt chocolate and butter stir until smooth and remove from heat. Whisk in sugar and vanilla into chocolate followed by beating in each egg one at a time. Slowly sift in the cocoa powder. Pour batter into a greased 10 inch springform pan. (If you only have a 9 inch just bake it for about 5- 10 minutes longer) Bake for 35 minutes, when you test the cake you want moist crumbs on the toothpick.
Best to serve with vanilla ice-cream or whipped cream… maybe both!

Spaghetti Squash- a great simple heathy side dish

Recipes, Sides, Uncategorized No Comments »

Jan 132008

Spaghetti Squash

There are words, that I think are fun to say. There are also foods, that I think are fun to work with. Spaghetti Squash would be one of them. It is so incredible how with just a fork the squash is easily separated and looks exactly like spaghetti! This is a great vegetable for winter and very simple to work with.
You can either cut in half and roast or roast uncut. I roasted my uncut, I am in dyer need to have all of my knives sharpened.

Preheat Oven 375

One Medium Spaghetti Squash (about 2.5 pounds)
1 Teaspoon of Vegetable Oil (Brush the squash with before baking)
3-4 Tablespoons of Butter
1 Teaspoon of Kosher Salt
1 Teaspoon of Pepper
If needed add more salt and pepper

Prepare the squash for roasting by brushing it with oil and piercing it. Roast squash for about 1 hour. Let cool for about 5 minutes before working with. Cut the squash in half and discard the seeds. (You can roast any kind of squash seed just like a pumpkin.) With a fork comb through the squash and pull it from the skin. Season with the butter, salt and pepper. Serve warm.

CANDY- Citrus Layered Yellow Cake Recipe

Fruit, Ideas, Recipes, Sweets 8 Comments »

Jan 052008

Happy New Years, Rimmed Champange Glasses

Drinks, Ideas 3 Comments »

Dec 282007

So Margaritas have salt around their rim. Which makes me think more drinks should be rimmed with something. Anyone who knows me, knows CHAMPAGNE is my drink of choice. It is fun, festive, and usually a symbol of a celebration. (Although, I do like to try and limit having it only on special occasions!)
Another thing I enjoy is candy. Remember Pop Rocks? Well, I think they should come back. As New Years Eve approaches here is an idea- try rimming the Champagne glass with some Pop Rocks. Just dampen the rim and dip it into a bowl of the Pop Rocks. If you are having a hard time getting it to stick use a little of light corn syrup. You could also add a little bit of strawberry puree or juice to the champagne if using Strawberry Flavored Pop Rocks.
Another idea I saw at the restaurant Continental in Philadelphia was to use grenadine and sugar to give the rim a pinky/red color.

I hope everyone has a safe and Happy New Years. I know I have decided 2008 is going to be a great year!

Christmas Wreaths

Recipes, Sweets 2 Comments »

Dec 192007

On a happier note, I do love this time of year because of all the festivities. Every year my sister and I make these Christmas Wreaths for a party my mother hosts. The first time we wanted to make them our mother was not pleased and was not excited to have to display them among the other desserts. Well, they are festive, fun, and every year the biggest crowd please of the young and old. Best to be made with two people and be prepared to have sticky hands.

10 oz. Bag of large Marshmallows
1 stick butter
6 cups of Corn Flakes
1 Teaspoon of vanilla extract
2-3 Teaspoons of Green Food Coloring

50 Red Mints

Because this requires quick hands have prepared in-advance the waxed paper (greased) or use my favorite the Silpat.

In a pot melt together the Marshmallows and Butter. Once fully melted add the vanilla and food coloring and make sure well combined- that the marshmallow is completely green. Quickly stir in the cornflakes. Again working quickly make heaping of the mixture on the waxed paper or silpat. Then shape them into circles and add red mints. Let stand for about an hour before serving.

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