In the Kitchen … Is It Done Yet?

If you are looking for Thanksgiving menus and recipes … Click Here!
Otherwise – read on …

Thanksgiving turkey, Christmas rib roast or pork chops on the grill – stop the guessing with an Instant Read Thermometer …

You know I’ve got, well not a million, but lots of gadgets. Each and every one of them is an absolutely, positively essential. Especially at Thanksgiving, this gadget girl couldn’t live without her instant read thermometer.

It’s the perfect tool to end the great is-it-done-yet debate. Whoever’s advice you follow, Julia, Martha or the USDA, an instant read thermometer lets you know if your turkey is done in three hours (twelve to fourteen pounds) or needs another fifteen or thirty minutes. Just insert the thermometer into the thickest part of the thigh. In a few seconds, you’ll get a reading on the bird’s internal temperature. As soon as the thigh reaches 165 degrees, remove the turkey from the oven.

Don’t worry, you don’t need to drive all over town to find one. Most supermarkets have instant read thermometers on their gadget  rack with the wire whisks and rubber spatulas.

And it’s not just for Thanksgiving, I use my instant read thermometer throughout the year. Whether I’m roasting or grilling, it’s a great way to know when meats, poultry and even fish are ready.

Don’t forget to let the turkey rest for twenty to thirty minutes once it’s cooked. If you cut it too soon, all the juices will run out and you’ll end up with a dry bird. Have a great turkey and a great holiday.

Bon appétit

Want more? Click here for more tips, tricks and tools!

What’s your favorite Thanksgiving trick or tip? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2011

In the Kitchen … Peeling Apples

Peel a bushel or peck of apples with ease and speed!
My sister introduced me to this fabulous old fashioned apple peeler…
Thank you Brenda!

It’s easy to use and lots of fun for kids. Core, peel and slice for Rustic Apple Tart in minutes. Or just peel and then chop by hand for Apple Crisp. A melon baller works great for coring the apples. Cut the apples in half and remove the seeds and core with a quick scoop.

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You know I love a bargain. Luck was with me and I snagged mine a few years ago at Marshalls or TJ Maxx – can’t remember which one. You can also find them at fancy kitchen stores, on-line and at some of the big chain stores.

Have fun and bon appétit

Want more? Click here for more tips, tricks and tools!

What’s your favorite kitchen trick or tip? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2011

In the Kitchen … Grilling Salmon

I like grilled salmon. Not only is salmon (and peas) a centuries old 4th of July tradition in New England, it’s good for you and great for a crowd. However, I have found a two or three pound filet difficult to maneuver on a hot grill. Several years ago I was delighted to find a fish basket in the hardware store. You can also find them on-line in different shapes and sizes.

To grill salmon using fish basket: Season the salmon, spray the basket with nonstick spray and place the fish in the basket. Fold the tail if fish is too long. Put the basket on a hot grill and cook the salmon, turning once, for 8-10 minutes.

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Then again, maybe you’d like to grill you salmon on a cedar plank. You can get the plank at any lumber yard. Just make sure you buy untreated cedar and give it a good long soak.
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To grill salmon on a cedar plank: Soak an untreated cedar plank in water for at least 2 hours, overnight is better. Use a clean stone or a couple of large cans to weigh it down.

Lay the salmon skin-side down on the cedar plank.

Setup the grill with the coals or gas flame on one side only. Preheat to medium-high. Place the salmon and cedar plank on the grill on the side without the fire. Cover the grill and cook until cooked through, about 15-20 minutes depending on the size of your filet.

Check the plank occasionally. If the edges start to catch fire, mist with water or move the plank to a cooler part of the grill.

Bon appétit!

More Tips, Tricks & Tools

What’s your favorite ice cream? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2011

In the Kitchen … Make It a Mini for Me

If you’ve been reading my blog for awhile, the following will seem very familiar … put all of the ingredients in a mini food processor and process until smooth.

Since this Gadget Girl has many favorites, all tied for number one, I’m not sure where the mini food processor actually fits into the tools’ brigade. That said, it is without a doubt one of my most used kitchen tools.

The mini is for all those times when you’d like to use your food processor … but it’s just too big. You know what I mean. You put all of the ingredients in the machine, give it a whirl and whala! All of the barely chopped ingredients are stuck to the sides of the bowl. You just can’t make a cup of pesto in a nine cup food processor!

Whether I’m cooking for one or a dozen, it saves tons of time. It’s great for making salsas, vinaigrettes and pesto. I just toss everything in the bowl. A few quick pulses will chop vegetables for salsa. A few more will create thick, creamy vinaigrettes or pesto.

When I have mountain of garlic, tons of pepper or a boatload of ginger to mince, it’s done in a snap. It’s also great for grating Parmesan. Cut the cheese in about-1-inch cubes, dump it in and pulse until fine.

And finally, drum-rooooooooool, please … it’s goes in the dishwasher!

Bon appétit!

Oh…and just so you know, no cash or goods passed hands in return for this post. I’m just a girl who loves gadgets and actually uses them. I’ve had the mini food processor for years. I think I bought it at Costco or maybe on-line because I’m a sucker for anything priced at $39.95 … but I think I found this baby for $34.95 … maybe even $29.95.

I hope you like this new feature. More or less once a week I’ll bring you into my kitchen for tips or a gander at tools. On the other hand, some weeks I may feel the need to share some gorgeous or fun photograph or inspirational quote. It’s a work in progress … let me know what you think.

More Tips, Tricks & Tools

What’s your favorite gadget? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2011

In the Kitchen … Making Ice Cream

I’ve been in an ice cream mood for weeks. Ever since I wrote a trio of ice cream stories for Image, Around Concord and Best of Burlington magazines. It was great fun discussing all thing ice cream with some of New England’s best ice cream makers, athletes, musicians and comedians.

It was cold and rainy yesterday but I couldn’t help myself. I had to get out my ice cream maker. Anyone who knows me knows that I am a bit of a gadget girl. I love playing with kitchen tools and gadgets. In spite of the dreary chill or maybe because of it, I spent an hour or two working on a new Tiramisu Ice Cream recipe.

It’s still not quite ready for prime time but I had fun playing with my ice cream maker.

Bon appétit!

Are you looking for an excuse to buy an ice cream maker? Try my recipe for Strawberry Gelato. Look for more when the summer heats up!

Quick Tip … make sure your ice cream, gelato or sorbet mixture is VERY cold before you put it into the ice cream maker. I usually put the mix in the freezer for 30-60 minutes to make sure it is cold enough.

Oh…and just so you know, no cash or goods passed hands in return for this post. I’m just a girl who loves gadgets and actually uses them. I’ve had the ice cream maker for years. I bought it at Costco or BJ’s because I’m a sucker for anything priced at $39.95.

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I hope you like this new feature. More or less once a week I’ll bring you into my kitchen for tips or a gander at tools. On the other hand, some weeks I may feel the need to share some gorgeous or fun photograph or inspirational quote. It’s a work in progress … and this is only the first installment! Let me know what you think.

More Tips, Tricks & Tools

What’s your favorite ice cream? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2011