My Top Three Kitchen Tools.

I thought it might be nice to share with you some of my favorite tools. I use them almost every time I cook. Ive decided to wait until a later post to talk about knives as that could take up pages. So starting from the top.

1. Small spatula.
My grandmother gave me this spatula as a Christmas present one year and it has quickly become one of my favorite toys. It is made of a harder rubber that is heat resistant and I believe came from Orange Tree Imports. It is invaluable for bowl scraping and I even use it to scrape scrambled eggs off the sides of my non-stick pans. I like its small size as it can get very precise and is very easy to handle.

2. Tongs.
Tongs work really well to pick up stuff. What more can I say? I had a really terrible pair for a long time so have only begun to appreciate the amazing-ness of the tong! They are really helpful with precise pan work as well as tossing and serving.

3. Hard Spatula
I love, love, love this spatula. It is an odd hybrid of a traditional hard spatula and a spoon. Its made of a hard old school plastic called Melamine. It is perfect for folding things as well as stirring and scraping in my frying pans. Brilliant tool. However, Melamine can chip fairly easily.

So that's it for tonight. Long day of class today so I'm a little uninspired. Tomorrow a recipe!

~K

Betty Crocker is One Smart Broad!

Whenever I get the baking itch, more likely than not I reach for my brownie recipe. Brownies are stupid easy to make and always seem to come out perfectly. It always amuses me the number of people who have never made a brownie without a box of mix. Homemade tastes so much better and really doesn't take much more time or effort. As a chocoholic, some days I can't fall asleep without my nightly chocolate fix. Tonight is no exception. Therefore, I offer for your appreciation my favorite brownie recipe. I have tried many but none can even come close to the masterpiece that is Betty Crocker's Cocoa Brownie Recipe. For some reason they come out packed with more chocolate flavor than all of the other recipes that call for melted chocolate. And because Embrace Food is all about being a little naughty, I like to sprinkle chocolate chips or chunks on top for a little extra pow! Also I almost forgot to mention..NEVER ice brownies. You want Icing? Bake a cake! Brownies are an expression of pure, simple, chocolate pleasure. Don't mess it up with icing!

Betty Crocker's Cocoa Brownies
1 c. White Sugar
1/2 c. Butter (Yes, I suppose you could use margarine but REALLY?)
1 tsp. Vanilla
2 eggs
2/3 c. Flour
1/2 c. Unsweetened Cocoa (go ahead add a little extra)
1/2 tsp. Baking Powder
1/2 tsp. Salt
Handful of Chocolate Chips (optional)
1/2 c. Chopped Walnuts (optional- I usually don't. Makes em harder to inhale)

Preheat oven to 350 degrees.
Mix sugar, butter, vanilla, and eggs. Stir in remaining ingredients.
Spread in greased 8x8 pan. Sprinkle chocolate chips on top. Bake until toothpick inserted in center comes out clean, 25 to 30 minutes.
Cool and cut into squares.

Note: Brownies are not finicky. Don't worry too much about mixing in every last speck of butter.

In today's recipe I used Ghirardelli cocoa powder but I grew up baking with regular old Hershey's cocoa. Can't say I can tell the difference.

Pour yourself a tall glass of milk and...
Enjoy
~K

Bonus Post! ~ Avocados

Avocados are one of my all time favorite foods! Up here where I live there are two varieties to choose from. On the right side of the picture you can see the most common type of avocado. These usually are grown in either Mexico or California and have a small pit and rough bumpy skin that turns black as it ripens. The avocado on the right is a Dominican avocado. They tend to look more like an unripe mango with smooth green skin and a larger pit.

They also vary in taste. The small black avocados have a stronger, more noticeable flavor and the flesh tends to be greener in color. The large Dominican avocados are lighter and more buttery. Their flesh is more yellow than green. You can get more out of the Dominican avocado but I prefer the flavor of the more common Mexican or California avocado. When I'm feeling naughty I like to eat them straight out of the skin with a little red wine vinegar and salt. Nummy!

Price wise in the Heights the Dominican avocados tend to be on the cheaper side except for today when the black avocados were on sale for 99 cents!! SCORE!

Spicy Small Batch Pico de Gallo.

One of the many benefits to living in the Washington Heights neighborhood is the ready access to fresh produce. There is never a shortage of limes, cilantro, or avocados. Though lets all take a quick moment to collectively sigh at how terrible winter tomatoes are.
A few nights ago I was in the mood to brighten up a dreary January night with something fresh and zingy. The following recipe is a bit spicier than most but you can adjust any of the ingredients to suit your tastes. The most important thing is to use fresh everything!

Spicy Pico de Gallo

4 to 5 -Roma Tomatoes
1 -Medium Yellow Onion
1- Jalapeno Pepper
3- Large Cloves Garlic
2-Lemons
1- Lime
4-Tablespoons Fresh Cilantro
Course Salt
Pepper

1. Seed and chop tomatoes.Romas are the easiest to seed and chop but I wasnt to thrilled by the color and scent of the ones I got at the supermarket today.
2. Finely chop Onions and seeded Jalapenos. I like to use regular old cooking onions but many people like to use red onions. Either way it will work. Pico de Gallo is usually not a very spicy salsa but my sister likes it with a kick. If you don't want too much spice, use half a jalapeno instead of a whole. And use FRESH not canned!

3. Add garlic. You can use as many or as few cloves as you like. I usually like to chop mine but in homage to my friends over at Garlic Press and Co, I will use the awesome press my aunt gave me for Christmas.

4. Add the juice of 1 lime and 2 lemons. Most people use only lime but I admit I am not a huge lime fan. They tend to be too sweet for me so I like to add lemons!

5. Add chopped cilantro and a generous amount of salt and pepper.

Let the salsa sit for at least 3 hours or if you have time over night!

Tastes even better if you eat it while listening to Rodrigo y Gabriella. Check em out!

Enjoy!
~K

The Joys of Milk.

The Amazing Liquid that is MILK:
Ok! I am very proud to say that I am from the dairy state. The real dairy state! Not the happy cow loving hippy California, but the hearty no nonsense REAL dairy state of Wisconsin. Therefore, I feel obligated to say a few words about milk.

Milk is amazing! The amount of milk-fear in the world greatly saddens me. So many of my friends and family have demonized milk as a horrid liquid fattener. Oh no my friends NOT SO!
Milk like all things is good for you in moderation. In fact it is more than good for you!
Just listen to my friends at Wikipedia:

Studies show possible links between milk consumption and reduced risk of arterial hypertension, coronary heart disease, colorectal cancer and obesity. Overweight individuals who drink milk may benefit from decreased risk of insulin resistance and type 2 diabetes. Milk is a source of Conjugated linoleic acid. CLA has been shown to kill human skin cancer, colorectal cancer and breast cancer cells in vitro studies, and may help lower cholesterol and prevent atherosclerosis.

Haha so there!

A NOTE ON MILK IN RECIPES:
Over the past few years I have come to realize that the type of milk used in recipes does indeed greatly impact the flavor and consistency of the food. If you use whole milk, half and half, and even cream while cooking, I guarantee you will notice the difference. Sauces are thicker, baked things richer, and just about everything will be tastier! You can't beat a Bechamel made with whole milk and a splash of cream!

I am a true believer in having more than one type of milk in your fridge; one for cooking and one for drinking. Despite my mothers refusal to buy anything but whole milk growing up, I do prefer to drink 1 percent milk on a daily basis, and it is healthier for you to consume by the glassful.

In New York City I have had a bit of trouble finding an acceptable brand of milk. The cheap bulk milk in WI supermarkets is really good, while I find the NYC milk to be fairly terrible. I once opened a half gallon that tasted like cow. Literally COW.

Organic milk, at least in New York, seems to be the answer. Not only does it taste better it also lasts longer. Sadly the price tag has also been upgraded. My preferred brand Stonyfield Farms Organic runs around $5 a gallon. OUCH!

Ok that's my WI pride rant for the day. Next time recipes I promise!
~K

Welcome to Embrace Food! Embrace food is a blog about the joy of eating and cooking good simple recipes with real ingredients and real love!

Embrace love. Embrace food. Food is love. Taste is a fundamental, instinctual pleasure. The right food made from the right ingredients, made with passion and love can transcend and transform. Embrace food. Love every ingredient. Embrace butter, cream, and sugar. If that means you will have to embrace the gym the next day then do that with gusto. Embrace taste. Embrace honest flavors and fresh ingredients. Embrace simple and embrace guilt. Food is an expression of joy, curiosity, and home. The right tastes can turn back time, bring lost loved ones to life, and awaken long forgotten memories. It can inspire exploration and adventure. Play! Play with your food. Keep it light! Keep it fun! And share. Food makes new friends and brings old ones closer. Cook with passion and eat with passion and you will live a life with passion!

The following recipes are meant to inspire and to be enjoyed. They are simple and delicious, made with fresh and hearty ingredients and guaranteed to bring bliss to the diner!



Enjoy!
~K