HOW TO: Hamburger Patties

This post is inspired by Chelsea’s obsession with great burgers and Brenda’s love of delicious beef. Once upon a time, back during the NYC days, Chelsea organized a “burger club” with the sole purpose of trying the top burger at as many NYC burger joints as possible. Bacon infused, deep fried, smash burgers . . . all delicious.

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HOW TO: Hamburger Patties

Beef burgers are best, great dressed up or simplified, and are incredibly quick too.

Step 1: Select the beef & make sure it’s defrosted

1. Want a super juicy burger? Go with 70/30 ground chuck - 70% lean beef & 30% fat.

2. Slightly less fatty but still very delicious? 80/20 ground chuck is recommended. Still enough fat to add delicious flavor, but at least it sounds healthier.

3. Or, if grinding your own is an option . . .

• Use 80% lean beef (chuck roast or round steak)

• and 20% bacon fat

• Grind together for a truly delectable alternative

Step 2: Select desired style and create your mixture

1. [Almost] ‘nothing but ground beef’ style:

   To a large mixing bowl, add:

   1 lb hamburger (defrosted)

   1 tsp seasoned salt

   1 tsp garlic powder

   Mix together, working the beef with your hands, to break up any clumps of beef.

2. Gourmet Burger restaurant style:

   In a large mixing bowl, combine:

   1 lb hamburger (defrosted)

   1 Tbsp Worcestershire sauce

   1 Tbsp crushed saltine crackers

   1 tsp garlic powder

   1 tsp seasoned salt

   1 egg

   1 tsp parsley

   Mix together, working the ingredients together with your hands until everything is evenly incorporated.

Step 3: Form the patties

1. Divide beef mixture

   • 4 = 1/4 lb patties

   • 3 = 1/3 lb patties

   • 2 = 1/2 lb patties

2. Select one portion, form into a ball

3. Place ball on square of parchment paper, press to flatten until it’s about 4" in diameter

4. Use the back of a spoon to press a small indent in the center (this will keep the center of the patty from bubbling up while cooking)

5. Set aside and repeat with remaining portions, stacking prepared patties

Step 4: Cook

Select one of the following two ways to cook the patties:

1. Cast iron skillet (recommended)

   • Preheat skillet at medium heat on stovetop until sizzling

   • Lightly butter hot skillet

   • Place prepared patties in hot pan to sear and allow to cook for 2-4 minutes

   • Flip patties and cook on other side for 2-4 minutes

   • Remove from pan and place in covered dish to retain heat until ready to serve

2. Grill

   • Preheat grill

   • Place prepared patties on hot grill and allow to cook for 2-4 minutes

   • Flip patties and cook on other side for 2-4 minutes

   • Remove from pan and place in covered dish to retain heat until ready to serve

Step 5: Dress & serve

Keep it simple or go all out, here are some of our favorite combinations:

1. Hamburger (or cheeseburger) with lettuce, tomatoes, pickles & fry sauce

2. Bacon cheeseburger

3. Farm style (fried or poached egg on top) with bacon

4. Blue cheese & bacon

5. Sub glazed donuts for the buns

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Brenda’s tips:

• Serving size: four, quarter-pound (1/4 lb) burgers

• Patties can be pre-formed, wrapped and stored in freezer for ~3 months

• Recommended to make these fresh hamburger buns

• Don’t forget to serve with french fries!

HOW TO: Select a Ripe Avocado

Please stop squeezing avocados, simply brush or flick the stem instead. Squeezing avocados will result in dark bruises that can make it inedible.

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HOW TO: Select a Ripe Avocado

Gently brush or flick the stem of the avocado . . .

1. Stem doesn’t budge: the avocado is still too green to consume

   • It should be ready to eat in 2 to 5 days: store at room temperature and check stem daily

   • Be careful not to force the stem off, applying excessive pressure will remove the stem but it won’t make the avocado any more ripe

2. Stem removes easily & fruit is green under the stem: the avocado is perfectly ripe and ready to enjoy

   • Eat it today or tomorrow

   • It is recommended to store a perfectly ripe avocado in the refrigerator after it has ripened

3. Stem easily flicks off & fruit inside is darkly colored: the avocado is past it’s prime

   • Avoid the avocado, most likely it has rotted

Note: exterior color doesn’t always indicate ripeness. A ripe avocado may appear bright green or almost a purplish black. It’s best to simply brush or flick the stem to identify the perfect avocado.

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Brenda’s tips:

• Enjoy perfectly ripe avocados sprinkled with a little salt, or in these recipes:

  • Avocado Smoothies

  • Guacamole

  • Seven Layer Dip

  • Avocado Toast

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Window to B’s kitchen…

HOW TO: Cook & Peel Boiled Eggs

Below is one of various possible processes to make boiled eggs. Two factors need to be considered prior to making boiled eggs:

1. Do you want soft or hard boiled eggs? Stating the obvious, soft are less cooked than hard, so soft take less time.

2. Elevation. Elevation impacts cooking time. Lower elevations cook faster than higher elevations.

Once you identify how long to cook for perfection, WRITE IT DOWN. Then you can repeat it on an infinite loop.

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One foolproof way to boil eggs

1. Add eggs to a large pot

2. Add enough water to cover eggs

3. Place pot over “high” heat

4. Start timer immediately

5. Bring to boil & reduce heat* to “med/low,” cover pot with a lid

6. When timer rings, remove pot from heat

7. Either:

   1. Transfer eggs immediately to cold water (soft boiled eggs)

   2. Set timer and let eggs rest in hot water (hard boiled eggs

      1. When timer rings, pour off hot water

      2. Add cold water until eggs are covered

The best way to peel boiled eggs

This peeling method works on both soft and hard boiled eggs

1. Once cool enough to handle, pick up a boiled egg

2. Using the back of a spoon, tap all over egg, shattering shell completely

3. Using fingers, remove some of the shell from bottom of egg (enough to slip a spoon through)

4. Dip spoon into cold water

5. Slip spoon between shell and egg

6. Rotate egg to remove shattered shell completely

7. Rinse clean

   • ALWAYS rinse with clear water to ensure shells are truly gone

8. Repeat with remaining eggs

Serve hot.

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Brenda’s tips:

• * Many recipes recommend shutting off heat to finish the eggs, but Brenda suggests keeping the heat on med/low. The primary reason for this is that water boils at a higher temperature at sea level that progressively decreases as elevation increases. Since the water boils ~10F lower where Brenda lives, the initial boil doesn’t retain quite enough heat to finish the boiled eggs.

• At 6100 ft, these are the times recommended:

  • Starting eggs in cold water, set timer immediately after placing pot on high heat:

    • Soft boil: 10 min with heat on, transfer immediately to cold water

    • Hard boil: 10 min boiling + 5 min resting in hot water

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Window to B’s kitchen…

The best way to peel a boiled egg

Soft boiled eggs

HOW TO: Perfectly Poached Eggs

Perfect over toast, in ramen, with rice, topping biscuits & gravy, or just drop the whole thing in your mouth.

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HOW TO: Perfectly Poached Eggs

1. Fill a 2 qt or 3 qt pot with about 1 qt water and set over “high” heat

   • Timesaver tip: for easy cleanup, use a non-stick pot

   • Optional: add 2-3 tsp white vinegar

2. Bring water to a rolling boil

3. Add 1 tsp salt to boiling water

4. Reduce heat to “low” and cover with a lid

5. Crack egg(s) into a small bowl

   • ALWAYS crack egg(s) into a separate receptacle {to avoid shell pieces}

   • Optional: crack egg(s) into a wire mesh strainer to remove the thin part of the white (allowing for a cleaner poach), then transfer to a small bowl

6. Carefully tilt small bowl to softly slide the egg(s) into the simmering water

7. Cover pot with a lid

   • Optional: shut heat off, note: Brenda keeps heat on “low” during the poaching process as the water will otherwise grow too cold too fast

8. Set timer for 3 minutes for a soft poach, lengthen time as desired

9. While poaching, layer paper towels or flour sack cloth towel inside bowl

10. Using a slotted spoon, lift poached egg from simmering water and carefully place in towel-lined bowl to drain

Serve hot.

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Brenda’s tips:

• There are a variety of tips, tricks and suggestions out there to achieve a perfect poach. Ultimately it seems the most valuable insight when poaching eggs is simply to practice.

• At 6100 ft above sea level, Brenda prefers a 3.5 minute poach for the white to be completely set.

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Window to B’s kitchen…

HOW TO: Turkey Bone Broth

Thanksgiving is a beautiful time where we remember, gather, celebrate, and eat! Turkey is a traditional favorite, and if you’re the one privileged to roast the big bird, Brenda recommends that you also make Turkey Bone Broth. You can use Turkey Bone Broth for these recipes:

• Turkey Broth Gravy

• Turkey Noodle Soup

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HOW TO: Turkey Bone Broth

Make Turkey Broth or Stock with the leftover carcass

*Turkey has been carved, leaving the stripped bones.

• Prepare a large stockpot or 8-qt pot by adding ~2-qt’s water

• Remove turkey skin and discard immediately

• All those bones and anything clinging to them go into the pot

• Sprinkle in some rosemary and thyme, add a clove or two of fresh garlic

• Cover and set to low and let it be for the next 12-24 hours

• Drain & strain

  • set up a mesh strainer over a 4-qt pot & pour the broth through the strainer

  • for refrigeration, transfer to quart jars

• Refrigerate for up to 1 week or use immediately

Prefer stock over broth? Throw some veggies or veggie scraps in the pot before cooking.

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Thanksgiving Dinner Bonus Tip

Keep the carved turkey hot in a slow cooker

This is the best Thanksgiving trick Brenda ever learned since it keeps the turkey hot without drying it out.

• The turkey just finished roasting = internal temp 165F

  • Insert instant-read thermometer in the thickest part of the breast or the innermost part of the thigh to test

• Remove turkey from oven and let rest, 10-30 minutes

• While waiting, prep a slow cooker, set to “warm” or “low” with about 1/2 cup broth or water added to the pot

• Drain & strain cooking broth from the cooked turkey (use for gravy)

  • set up a mesh strainer over a 4-qt pot & pour the broth through the strainer

• Carve turkey, placing beautiful slices directly in the warmed slow cooker

• The turkey will stay hot, without drying out, and can be transferred to a platter for Thanksgiving dinner

How To: Stromboli

Note: for Stromboli, the toppings are put down the center 1/3, then one side stretched over the center, followed by other side stretched over the center and ends crimped.

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How To: Stromboli

Dough

• Make this pizza dough, rest, and divide into 6 pieces

Sauce

• Make this red sauce with fresh tomatoes for dipping baked Stromboli

Toppings

Use any of the following toppings, customizing to your preferences:

• Cheese, mozzarella or Italian blend recommended

• Meats:

  • Pepperoni

  • Salami

  • Canadian bacon

  • Chicken

  • Ham

  • Sausage

  • Ground Beef

• Black olives, sliced

• Mushrooms, sliced

• Pineapple, sliced

• Onions, diced

• Peppers, diced

• Tomatoes, diced

• Fresh basil leaves

Pans

Stromboli cooks at ~425F, so whatever pan you choose, ensure that it can handle hot heat. Select one:

• Cast iron (15” round skillet, size varies): able to withstand the high heat and creates a crust that almost tastes deep fried. Preheat cast iron while preparing the Stromboli.

• Sheet pan (18” x 13”): generally works similar to the cast iron but doesn’t create quite the same crispness in the crust.

• Ceramic pizza stone + pizza peel: place stone in the oven during preheat and build the Stromboli, then transfer prepared Stromboli to hot stone. Popular as the hot stone generally guarantees a crisp, bubbly crust.

• Steel pizza stone + pizza peel: suggested use & results are similar to the ceramic stone.

Methodology

Build on a silicone mat for easy transfer

1. Prepare dough (remember: divide into 5 pieces), sauce & toppings

2. Select pan and put in oven, turn oven to 425F to preheat

3. Roll out one piece of dough, using a rolling pin or stretch & press into a thin 9” square with fingertips

4. Layer the toppings down the center 1/3 of the 9” square

5. Stretch the dough from one side over the toppings in the center 1/3, then stretch the dough from the other side

   • Note: the square is now folded in equal thirds

6. Crimp ends by folding over 1/2” on the top and bottom and pressing fingertips into fold to pinch

7. Flip over, the double dough side is now on the bottom

8. Brush egg whites over top, sprinkle with oregano or garlic salt

9. Using a sharp knife, cut a few slits for steam to escape during baking

10. Transfer Stromboli to hot pan in oven:

    1. Open oven, using a hot pad, pull oven rack containing hot stone out to the catch (~halfway)

    2. Optional step to make it easier to remove baked Stromboli: if cooking on . . .

       • cast iron or sheet pan: add ~1 tsp oil to the pan

       • ceramic or steel stone: sprinkle stone lightly with cornmeal

    3. Quickly lift the Stromboli from silicone mat and transfer to the hot pan

    4. Using a hot pad, push the oven rack back into place within the oven and close the door

11. Bake 14-20 minutes, until golden brown, remove Stromboli with a pizza peel or a spatula

Serve hot.

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Brenda’s tips:

• Serving size: 6 Stromboli

• Build 1, or 2, or even all 6 Stromboli at once:

  • Carefully placed, 6 Stromboli will fit on the sheet pan

  • 2 Stromboli will fit on a 15” cast iron

  • 2 Stromboli will fit on either of the stones

Window to B’s kitchen…

How To: Calzones

How To: Calzones

Dough

• Make this pizza dough, rest, and divide into 4 pieces

Sauce

• Make this red sauce with canned tomato sauce

• OR this red sauce with fresh tomatoes

• OR this creamy garlic sauce

Toppings

Use any of the following toppings, customizing to your preferences:

• Cheese, mozzarella or Italian blend recommended

• Meats:

  • Pepperoni

  • Canadian bacon

  • Chicken

  • Ham

  • Sausage

  • Ground Beef

• Black olives, sliced

• Mushrooms, sliced

• Pineapple, sliced

• Onions, diced

• Peppers, diced

• Tomatoes, diced

• Fresh basil leaves

Pans

Calzones cook at ~425F, so whatever pan you choose, ensure that it can handle hot heat. Select one:

• Cast iron (15” round skillet, size varies): able to withstand the high heat and creates a crust that almost tastes deep fried. Preheat cast iron while preparing calzone.

• Sheet pan (18” x 13”): generally works similar to the cast iron but doesn’t create quite the same crispness in the crust.

• Ceramic pizza stone + pizza peel: place stone in the oven during preheat and build the calzone, then transfer prepared calzone to hot stone. Popular as the hot stone generally guarantees a crisp, bubbly crust.

• Steel pizza stone + pizza peel: suggested use & results are similar to the ceramic stone.

Methodology

Build on a silicone mat for easy transfer

1. Prepare dough, sauce & toppings

2. Select pan and put in oven, turn oven to 425F to preheat

3. Roll out one piece of dough, using a rolling pin or stretch & press into a 9” circle with fingertips

   • Remember the dough was divided in 4 pieces (above)

4. Note: for a calzone, the toppings are put on half the circle and then the circle is folded over the toppings and the edge is sealed

5. Spoon sauce over 1/2 of circle, creating a thin layer not quite to the edge

6. Cover with toppings

7. Fold undressed half of dough over toppings, creating a half-moon shape

8. Crimp edges -

   • stretch the bottom layer up & over the top all around the half-moon

   • using fingertips, press the layers firmly together

9. Brush egg whites over top, sprinkle with oregano or garlic salt

10. Using a sharp knife, cut a few slits in the top for steam to escape during baking

11. Transfer calzone to the hot pan in oven:

    1. Open oven, using a hot pad, pull oven rack containing hot stone out to the catch (~halfway)

    2. Optional step to make it easier to remove baked calzone: if cooking on . . .

       • cast iron or sheet pan: add ~1 tsp oil to the pan

       • ceramic or steel stone: sprinkle stone lightly with cornmeal

    3. Quickly lift the calzone from silicone mat and transfer to the hot pan

    4. Using a hot pad, push the oven rack back into place within the oven and close the door

12. Bake 14-20 minutes, until golden brown, remove calzone with a pizza peel or a spatula

Serve hot.

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Brenda’s tips:

• Serving size: 4 calzones

• Build 1, or 2, or even all 4 calzones at once:

  • 4 calzones will fit on the sheet pan

  • 2 calzones will fit on a 15” cast iron

  • 2 calzones will fit on either of the stones

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Window to B’s kitchen…

How To: Pizza

Brenda’s thoughts on pizza:

Despite a decade in New York, I never fell in love with true New York style pizza . . . the thin, foldable slices appealed to me but the charred bottom wasn’t my favorite. Give me a pizza with thick, chewy crust and beautifully broiled edges . . .

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How To: Pizza

Dough

• Make this pizza dough, rest, and divide

Sauce

• Make this red sauce with canned tomato sauce

• OR this red sauce with fresh tomatoes

• OR this creamy garlic sauce

Toppings

Use any of the following toppings, customizing to your preferences:

• Cheese, mozzarella or Italian blend recommended

• Meats:

  • Pepperoni

  • Canadian bacon

  • Chicken

  • Ham

  • Sausage

  • Ground Beef

• Black olives, sliced

• Mushrooms, sliced

• Pineapple, sliced

• Onions, diced

• Peppers, diced

• Tomatoes, diced

• Fresh basil leaves

Pans

Pizza cooks at ~450F (up to 550F for ovens capable of those temperatures), so whatever pan you choose, ensure that it can handle really hot heat. Select one:

• Cast iron (15” round skillet, size varies): able to withstand the high heat and creates a crust that almost tastes deep fried - exactly the way pizza should be. Pan can be preheated (requires transferring dressed pizza with pizza peel) or build the pizza in a cold cast iron and put in a hot oven for beautiful results.

• Sheet pan (18” x 13”): generally works similar to the cast iron but doesn’t create quite the same crispness in the crust. Always build the pizza in a cold pan and put in a hot oven (recommended to keep baking temp around 400F-425F).

• Ceramic pizza stone + pizza peel: place stone in the oven during preheat and build the pizza on a peel, then transfer prepared pizza to hot stone. Popular as the hot stone generally guarantees a crisp, bubbly crust.

• Steel pizza stone + pizza peel: suggested use & results are similar to the ceramic stone.

Methodology

If building in a cold pan, follow these steps:

1. Prepare dough, sauce & toppings

2. Select pan and grease with ~1 Tbsp oil (canola recommended)

3. Roll out dough, using a rolling pin or stretch & press into a circle with fingertips

4. Transfer rolled dough to pan

   • Optional step: allow rolled-out dough to then rest in pan for 30 minutes. Using fingers, lift about 1/3 of pizza crust at a time to release some of the built up CO2 (repeat with other 2/3 of pizza). Simply lifting the crust is sufficient. Continue to step 5.

5. Preheat oven to 450F

6. Spoon sauce over dough, creating a thin layer over the full surface

   • Do not allow the sauce to go over the edge of the dough - it will burn

7. Top with toppings, remember to distribute evenly so everyone gets a loaded slice

   1. Any toppings that will dry out (e.g. chicken or sliced olives) should go before the cheese

   2. cheese

   3. finally finish with those intended to crisp (e.g. pepperoni or diced peppers)

8. Transfer pan to preheated oven and bake for 12-18 minutes, until center is bubbly

If building on a peel, then transferring to a pizza pan, follow these steps:

1. Prepare dough, sauce & toppings

2. Select pan and put in oven, turn oven to 450F to preheat

3. Roll out dough, using a rolling pin or stretch & press into a circle with fingertips

   • Keep this pizza a manageable size - remember the built pizza will have to be transferred to the stone or pan inside the hot oven

4. Lightly sprinkle pizza peel with cornmeal to prevent dough sticking

   • No peel? An inverted sheet pan is a good substitute - zero pan edges to contend with when it’s upside down

5. Transfer rolled dough to pizza peel

6. Spoon sauce over dough, creating a thin layer over the full surface

   • Do not allow the sauce to go over the edge of the dough - it will burn

7. Top with toppings, remember to distribute evenly so everyone gets a loaded slice

   1. Any toppings that will dry out (e.g. chicken or sliced olives) should go before the cheese

   2. cheese

   3. finally finish with those intended to crisp (e.g. pepperoni or diced peppers)

8. Transfer pizza to pan: practice improves this skill, so don’t worry if the first transfer doesn’t go perfectly smooth . . .

   1. Carefully, very lightly shake peel (or inverted pan) side to side to make sure dough isn’t stuck

   2. Open oven, using a hot pad, pull oven rack containing hot stone out to the catch (~halfway)

   3. Quickly slide the pizza from the peel onto the hot stone by shaking the peel

   4. Using a hot pad, push the oven rack back into place within the oven and close the door

9. Bake 8-15 minutes, until center is bubbly & remove using peel

Serve hot.

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Brenda’s tips:

• Serving size: using the recipes above will make

  • Deep dish: two 15” round pizzas

  • Thin crust: three 15” round pizzas

• Brenda’s favorite method is building the pizza in a cold cast iron pan, including allowing the dough to rest 30 min

• Leftovers should be stored in an airtight container in the refrigerator. To reheat, microwave 15 seconds and then “toast” in toaster oven for 3-5 minutes.

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Window to B’s kitchen…

Building the crust in a cold cast iron pan…

Chicken Alfredo Pizza…

BBQ Chicken Hawaiian PIzza…

How To: Greek Style Yogurt

HOW TO: Greek Style Yogurt

Following directions in recipe, prepare:

Instant Pot Boiling Start Yogurt (Thick Yogurt)

Note: Expect up to half of the finished products to be whey (the yellowish liquid that naturally separates from the yogurt). If you start with one quart of milk, you will end with roughly 2 cups yogurt and 2 cups whey. Consider multiplying the recipe if more yogurt is desired.

Once yogurt has completed it’s percolating time (8-9 hours), instead of directly transferring the yogurt to a storage container, follow these steps:

1. Drape and secure a butter muslin bag or cloth over a 2-qt water pitcher

   • There needs to be a few inches of clearance beneath the bag/cloth for the whey to gather in the pitcher

2. Carefully pour the hot yogurt into the butter muslin bag/cloth

3. Whey will immediately begin to drain through the butter muslin bag/cloth, while the yogurt stays in the bag/cloth

4. Cover pitcher and refrigerate, up to 12 hours for super thick Greek yogurt

5. After elapsed time, remove pitcher from refrigerator and carefully remove the butter muslin bag/cloth, full of yogurt, from the pitcher

6. Transfer the Greek-style yogurt into a storage container, or into individual serving containers, being sure to extract all of the yogurt from the bag/cloth

7. Pour the whey into a storage container

8. Store the Greek-style yogurt and the whey in the refrigerator

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Brenda’s tips:

• 1 quart milk results in 2 cups Greek-style yogurt and 2 cups whey, assuming refrigerated straining of 4-8 hours.

• Some great ways to use the whey, replace the milk/water in:

  • Pancakes

  • Brenda’s Favorite Dough

  • French Bread

  • …try any recipe with milk or water

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Window to B’s kitchen…

HOW TO: Store Onions

HOW TO: Store Onions

Not using the full onion?

Peel onion and trim off amount needed

Remaining amount - 

• Place inside a cleaned sour cream/cottage cheese container

• Using a permanent marker, write ONIONS on the container

• Place in refrigerator and use remaining onion as needed

Generally keeps for 1-2 weeks depending on initial freshness of the onion.

Sour cream container is a perfect receptacle because

• you were going to trash it anyway so once it's irredeemably onion-scented then toss it

• it’s a second purpose for a formerly single-use container 

• the lid seals tightly and effectively prevents the onion aroma from permeating the rest of the items in the refrigerator

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Window to B’s kitchen…

HOW TO: Instant Pot Beets

HOW TO: Instant Pot Beets

*This recipe is great for beets from the garden or grocery store.

*Use any amount of beets that fits within the removable bowl of your Instant Pot.

Prepare beets

• Trim beet greens to 1"

• Do not trim root or peel beets at this time

• Rinse dirt from beets (no need for 100%)

To removable bowl of Instant Pot, add: 

1 cup water 

Beets

Cover with pressure lid, then:

• Adjust pressure release valve to "Sealing"

• Select "Manual" (high pressure)

• Adjust time to "20" minutes

Allow pressure cooker to complete cycle, then:

• 10 minutes Natural Pressure Release

• Quick Pressure Release any remaining pressure

Drain beets, then……

Peel

• Trim ~1/4" off crown of beet, removing the remaining green

• Trim root, including ~1/4" of lower beet

• Using finger tips, slide the skin from the beet

• Rinse peeled beet in water

Cut into slices or cubes

Serve hot.

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Window to B’s kitchen…

HOW TO: Roasted Pumpkin Seeds

Brenda says this to John when she makes roasted pumpkin seeds: 

“I don’t even like pumpkin seeds! Why can’t I stop eating these?!!”

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HOW TO: Roasted Pumpkin Seeds

From a pumpkin, remove all of the:

Fresh pumpkin seeds

Clean the seeds: remove the stringy substance and rinse.

To a small saucepan add:

Cleaned seeds

2 cups water

1/2 tsp salt

Bring to rolling boil. Boil 10 minutes. Drain. Toss with:

1-2 tsp olive oil

1/2 tsp salt

Seasoning of choice

Spread on parchment lined sheet pan. Roast 20 minutes at 350F. Let cool.

Serve immediately or store in airtight container.

HOW TO: Not Waste Butter

HOW TO: Not Waste Butter

Not using the full cube? 

• Unwrap wax paper 

• Lightly score cube to identify the 8 tablespoons 

  • Mark half, then half of halves, then half of those halves = 8 tablespoons

• Cut off butter needed

• Rewrap remaining & store in refrigerator

Magically easy to select exactly the amount needed. 

Butter remains deliciously fresh.

WHY?

Pre-measured packaging is great . . . but if you cut off the wax paper at the mark then there is no wax paper to cover the end to protect the remaining butter from the dreaded refrigerator smell contamination. No one wants that.

No waste! Butter is one of the most delicious things ever created and it's used to make even more deliciousness . . . you don’t want to lose one bit of it.

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Window to B’s kitchen…

HOW TO: Pumpkin Puree

HOW TO: Pumpkin Puree

Preheat oven 350F. 

Place on cutting board:

1 pumpkin

Carefully cut in half (either direction).

Gut pumpkin, set aside seeds for roasting. [link roasting seeds]

Cover sheet pan with aluminum foil.

Place halves, cut side down, on lined sheet pan.

Sheet pan into 350F oven for 60 minutes.

Remove, let cool.

Remove pumpkin from shell using a spoon.

Purée in a food processor (recommended) or blender.

Store in airtight container in refrigerator.

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Brenda’s tips:

• Adjust oil and salt amounts to your pumpkin .... giant ones may require more and tiny ones less.

• Brenda often starts the pumpkin roasting and is able to add the seeds the final 20 minutes so as to better utilize the oven. 

• Fresh pumpkin isn’t as strong or thick as canned pumpkin. Brenda will often use an extra teaspoon or two of flour per cup of pumpkin in baking recipes. And if she has banana squash available, she'll substitute half.

• Recipes to use your pumpkin puree for:

  • Ma’s Pumpkin Pie

  • Pumpkin Brownies (or Bread)

How To: Ice Cream Sandwiches

How To: Ice Cream Sandwiches

Place ice cream machine’s removable bowl in freezer.

Prepare ice cream mix:

• No-Cook Basic Vanilla Ice Cream

• No-Cook Basic Chocolate Ice Cream

• Custard Ice Cream Base

Refrigerate.

Prepare sandwich dough:

• Chocolate - make a half batch OR

• Vanilla - make the full recipe, we've already halved it for you!

Prepare a half sheet pan (18"x13"):

• Line with parchment paper and 

• Lightly spritz with non-stick cooking spray

Create slab of cookie:

• Scoop dough, using a large spoon or cookie scoop, distributing evenly over prepared surface

• After transferring all of the dough to the sheet pan, use an offset spatula to gently spread the dough in an even layer to fill the sheet pan

• Bake at 350F for ~15 minutes

• Cut in half (two pieces = ~13"x9" each)

• Let cool completely

Churn ice cream mix:

• Time to churn! Review Homemade Ice Cream: Methodology for how.

Assemble sandwiches:

1. Prepare pan: Line a 13"x9" metal pan with plastic wrap, leaving an additional 10" off either end. 

   • Note: length of plastic wrap: ~33" = 10"+13"+10". 

2. Invert one half of slab cookie, placing in prepared 13"x9" pan. 

3. Spoon freshly churned ice cream over cookie, distributing entire batch evenly over surface.

   • Optional: add layers of caramel, nuts, sauce, etc. while spooning ice cream.

4. Immediately place remaining half-slab cookie over the top.

5. Lightly press top cookie to ensure full contact with ice cream.

6. Bring one end of plastic wrap over cookie, tightly wrapping the end and edges. 

7. Repeat with other end of plastic wrap. {Cookie + ice cream should be completely enclosed in plastic wrap.}

8. Immediately place pan containing cookie + ice cream in freezer.

9. Freeze until firm.

Cut sandwiches:

1. Transfer frozen unwrapped block to cutting board 

   • Optional: trim about 1/2" from all sides so that individual servings are all pretty. Eat the trimmed pieces immediately.

2. Using a large sharp knife (chef's knife recommended), cut large bar into individual servings

Serve immediately OR wrap each bar tightly in plastic wrap and freeze.

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Brenda’s tips:

• Recommended to make sandwiches approximately 1"x2" OR 2"x3"

  • 1x2=48 (excluding trimmed edges)

  • 2x3=16 (excluding trimmed edges)

  • And yes, Brenda uses a ruler

• Sandwich can remain in freezer as giant or individual servings for ~ a month, as long as it is tightly wrapped in plastic wrap

• Tasty tip: Make sure everything is prepared BEFORE ice cream maker finishes mixing 

  • While assembling the sandwiches, work in double-time to manage the ice cream without allowing it to melt

Timesaver tip:

Plan schedule from desired end time ("T"). . . 

• T minus 24 hrs: place removable bowl in freezer

• T minus 14 hrs: make ice cream mixture

• T minus 4 hrs: make & bake giant slab cookie

• T minus 3 hrs: start ice cream maker

• T minus 2 hrs 55 min: prepare 13"x9" with plastic wrap + invert half-slab

• T minus ~2 hrs 30 min: ***churn complete*** = assemble sandwiches

• T minus 2 hrs 20 min: place giant ice cream sandwich in freezer

• T minus 5 min: remove from freezer & cut into individual sandwiches

• T: serve

HOW TO: Flash-Freeze Fresh Berries

HOW TO: Flash-Freeze Fresh Berries

Line sheet pan with silicone mat or parchment paper.

Wash and drain:

Fresh berries

Place berries in single layer on prepared sheet pan.

Freeze berries for 1-2 hours, or until firm.

Transfer berries to freezer ziplock or air tight container.

Store in freezer until use (up to 6 months).

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Brenda’s tips:

• Recipes to use your frozen berries for:

  • Raspberry Rolls

  • Crepe filling

Homemade Ice Cream: Methodology

Over the next few weeks, Brenda is going to share her favorite ice cream recipes. First, she wanted to write a post that focused on the homemade ice cream methodology. View this as a crash-course in ice cream making that will pay big dividends!

There are 2 basic types of dairy-based ice cream:

1. egg-free, no-cook ice cream

2. egg custard ice cream

Both = happiest taste buds.

Brenda uses Cuisinart’s 2qt Frozen Yogurt-Sorbet & Ice Cream Maker.

• Full disclosure: she previously owned the KitchenAid Ice Cream maker attachment for her bowl-lift KitchenAid. Where the bowl attaches, it broke, so she made the switch to Cuisinart’s machine.

• REMEMBER: Ice cream incorporates air as it freezes and expands. While her 2qt machine can make 2 quarts of ice cream, she DOES NOT fill the machine full with 2 quarts of liquid. You'll lose some divine tasting treats if you add too much liquid.

  • Note: check capacity on your machine. Brenda will note what size machine for which the recipe was created.

Most ice cream machines these days have an insert that needs to hang out in the freezer for 24 hours before it can do its job. 

Now, let’s cover the steps to creating divinely delicious ice cream:

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Homemade Ice Cream—yes, please.

1. Place the ice cream mixer bowl into the freezer

   • Place bowl upright, on a flat surface, in the coldest part of the freezer (usually the back). Allow 16-24 hours to freeze completely (review manufacturers instructions).

2. Make base mixture

   • Custard base

   • Ice cream base

3. Refrigerate base mixture overnight

   • Refrigerated 12-24 hours - cold base mixture allows the frozen mixer bowl to retain it's cold which in turns allows for a thicker, more frozen ice cream to be created. DO NOT skip this step. 

4. If making ice cream sandwiches, make cookie crusts 

   • Chocolate Cookie

   • Vanilla Cookie

5. Wait minimum of 16 hours from placement of mixer bowl in freezer

6. Place frozen bowl back into ice cream machine

7. Turn on machine

8. Pour custard or ice cream base into frozen mixer bowl

9. Allow the machine to work it's magic

10. Transfer frozen ice cream to . . .

    • Bowls for serving

    • Prepared slab of cookie for sandwiches

    • Freezer-safe container for later consumption

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Brenda’s tips:

• Recommendation: this is the best scraper tool needed for removing freshly churned ice cream from the freezer bowl & blade. It's silicone encased-blade has just enough flex to maneuver the corners and the scraping power to lift that last 1/8" frozen to the bowl - - - all while protecting the delicate non-stick surface.

• Ice cream should be savored. Homemade ice cream should be anticipated and relished. Plan ahead and it is worth every bit of effort.

• Ice cream is generally made with a combination of heavy cream, whole milk and/or half & half. You can make substitutions but be aware that it will affect the final creaminess of the ice cream.

• Custard is made with that same combination of delicious dairy, but also contains eggs. The custard base should be cooked for food safety (160F for custards).

John's Perfect French Fries

When it comes to fried food, Brenda's husband, John, is the chef to know. The electric fryer he owned when they married is one of the few things from John's kitchen that Brenda kept. If I hadn’t visited their home and seen first-hand how perfect they were for each other, I'd begin to question if Brenda married him for his French Fry cooking skills.

What Brenda has to say about John’s French Fries:

These are beautiful & delicious. Limit the amount you make, because you will keep eating until they are gone - regardless of how stuffed you feel.

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John's Perfect French Fries

In an electric fryer (or a deep pot on the stove), heat:

2” - 3” oil (canola recommended)

• Exact amount dependent on volume of cooking vessel

• Heat to 350F to 375F

While oil heats, prepare fresh potatoes:

1. Wash

2. Peel OR scrub

3. Cut:

   • Halve lengthwise

   • Select one half and slice in 1/4-3/8" strips

   • Turn each strip (or stack) and slice into 1/4-3/8" sticks

   • Repeat with other potato half

Check oil temperature (360F @6K ft)

When hot, CAREFULLY add:

Cut potatoes

1. Set the timer for 8-10 minutes  

   • Elevation affects frying time, at 6K ft it takes 8-10 minutes, other elevations may require different amounts of time

2. Did you set the timer yet? Please, use a timer

3. After cooking for 8-10 minutes, lift fry basket (do not empty)

4. Rest par-cooked fries: set timer for 1-2 minutes (oil will reheat during this time)

   • Taste test one: fries should be cooked through at this point

5. Return fry basket with par-cooked fries to the hot oil

6. Second fry for an additional 1-2 minutes to achieve golden brown perfection

Perfectly crisp fries with a tender center - - - serve immediately with salt.

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Brenda’s tips:

• John generally uses canola oil. It has a high smoke point (good up to ~450F) and is relatively inexpensive.

• Time required to fry fresh potatoes can be impacted by:

  • Freshly harvested potatoes will cook faster (in any preparation) than stored potatoes.

  • Size of cut fries: Consistency is the key thought when cutting up the potatoes. Equal size requires equal cooking and every last one will be divine. You can choose a larger or smaller size, just be consistent.

  • Sea level requires hotter oil than high elevation: general rule is decrease temp by ~3F for every increase of 1K ft.

  • Variety of the potato (starch content): John prefers Russet or Red varieties.

• John & Brenda have found the Twice-Fried (aka Double-Fry) method to be their favorite as it consistently turns out perfect fries with minimal effort

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Window to B’s kitchen…

Cutting fries:

Par-cooked:

Fully cooked:

Perfectly crisp with a tender center:

HOW TO: Bake Cakes & Cake-like Goods at Different Elevations

Have you ever made a cake, put it in to bake - anticipating golden perfection - but upon opening the oven…

• you find a total disaster?

• the center a deep crater?

• the sides bubbled over with the bottom seemingly dropped out?

You, my friend, are baking at a higher altitude than the recipe was written for. At higher elevations the air pressure is lower than at sea level, disrupting the precious balance needed for baking. A few simple adjustments to the recipes measurements and you’ll once again produce heavenly results. 

A word of caution . . . some recipes work at any elevation, so try it before you adjust it. If the recipe doesn't work, start small. I recommend making adjustments one at a time to identify the sweet spot where your recipe creates the most perfect baked good. I also recommend to ALWAYS note what you’ve changed so you'll be able to repeat supreme results.

What makes me qualified to talk about altitude adjustments?

• I grew up at 2600

• Moved to 4800 for college

• Worked at 0 for 10 yrs

• Life today is at 6100

I’ve experienced major successes and failures that can be chalked up to altitude.  For baking recipes, it's all about perfect proportions and knowing what a negative result actually means.

In general, if something is perfect at sea level then it will **almost** certainly need adjustments.

Chelsea and I developed this infographic to help with high altitude adjustments and it applies particularly to the cake & cake-like segment of baking.

Why will the adjustments make a difference?

• Leavening: The lower atmospheric pressure at high altitudes is more rapidly overcome, consequently baking powder and baking soda both work more efficiently, allowing for smaller amounts to produce adequate leavening. The gradual leavening resulting from the reduction of these agents will bring the recipe back to perfection.

• Heat/Time: Higher heat helps the baked good to set up more quickly to help offset faster evaporation and the efficiency of leavening, and, inversely, the baking time must be shortened to compensate for the temperature increase. 

• Flour: Many recipes rely on flour for structural integrity, an increase is often required to balance out the impact of elevation and the other adjustments to maintain requisite form. Flour adjustments are the easiest to over-do. Measure each incremental change and note it so that you know exactly when the perfect structure is reached and can readily replicate refined results.

• Liquid: Evaporation speeds up as the atmospheric pressure decreases + that increase of oven temp above . . . an increase in liquid (including milk, eggs, oil, etc. as appropriate) is critical to maintaining the desired succulent texture.

• Sugar: Also impacted by evaporation speed, sugar becomes more concentrated resulting in a weakened structure. I personally leaves this adjustment as a last-ditch effort. I feel that an adjustment to sugar has too much potential for a negative impact to flavor. Keep sugar changes as minimal as possible - baked goods need to be sweet.

Interested in learning more?

Here are a few of my favorite altitude resources . . . 

• Colorado State University’s Food Preparation Guide

• King Arthur Flour’s High-Altitude Baking Guide

• Wheat Montana Farm & Bakery’s High Altitude Baking Guide

• ThermoBlog’s “High Altitude and Its Effect on Cooking”

HOW TO: Julienne Carrots

Julienne, or matchstick, carrots add beauty to any dish. Brenda saw an ingenious hack for beautiful julienned carrots on Instagram. The post was created and shared by Julia Davidson, of America’s Test Kitchen and Cooks Country. Lately she has been sharing a series of basic prep and cooking tips. When Julia shared this method, Brenda immediately tried it out and was amazed at the ease.

Brenda has already employed this technique to cut slender carrot sticks, widening the cuts to ~1/4”, perfect for a 2 yr old to munch on at snack time.

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HOW TO: Julienne Carrots—Quickly

You’ll need a cutting board, a sharp knife (Brenda prefers the Cutco Santoku Chef’s Knife, but any knife will do), and carrots.

Recommended: select the fattest carrots from the bag.

Step #1: Oblong Disks

• Prepare carrot, either peeling or scrubbing clean

• Trim the root end of carrot at an angle of ~45 degrees

• Using a sharp knife, cut 1/8” slices, following the angle of the first cut for the length of the carrot

Step #2: Julienne

• Cut each oblong disk in 1/8” matchsticks (cut individually or stack a few)

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Brenda’s tips:

• Quick! Julienne some carrots:

  • Chicken Pad Thai

  • Lo Mein Veggie Style

  • any stew or casserole

• Using the fattest carrots reduces work time as the oblong disks cut in step one are wider, resulting in more matchsticks.