FAQS

Why Home Cooking in Montana?

My husband and I moved to Montana from a big city to a somewhat smaller city. Actually, it was quite smaller! I was having a hard time finding products/ingredients that were so readily available in the big city. It was a challenge indeed! I was so used to buying fresh pita bread, puff pastry, ajvar, and so many other various products. So, I decided to make do with what I had and challenged myself to make some of the things at home. To my surprise, I enjoyed it immensely... and in the process, I acquired some pretty neat recipes!



What kind of culinary training do I have?

None, absolutely none...though I wish I had some:).
I am self-taught...although I've had my share of disappointments! I would try a recipe once...if it failed, I tried again. Sometimes, I simply gave up on a particular recipe. Other times, the recipe came out....and that was always pretty neat:). I soon challenged myself with more difficult recipes. I continue to do so....

What kind of products do I use?

I most always use unsalted butter...this way you can adjust seasoning to your preference.
I most always use kosher salt... except for baking,.where I use regular table salt.
I try to use organic products whenever possible...sometimes, I don't.
I try to implement whole grains in our diet as much as possible... some recipes can be adapted.
I always use SAF instant yeast...almost never, active dry yeast.
I try to use lower fat products... sometimes we splurge, and use a bit of cream:).
I most always use extra-virgin olive oil...sometimes, I use canola, grapeseed oil.
I always use butter...never shortening.
I always use homemade chicken stock...though I will sometimes buy ready-made beef stock (I am slowly working on that)
I try to use fresh ingredients...though I may slip and use canned/boxed/packaged items:).

Do I get paid to blog or do product reviews?

I do not get paid to blog nor do I get paid to do the product reviews. The reviews are simply my own opinions on the samples I receive.

What kind of camera do I use?

I use a Canon PowerShot SD600...yes, I know it is simple. But, it does the job.

Who takes all the pictures?
I do... though I've needed my husband's help a few times.

Do I ever get "burned out" in the kitchen?
Yes!! That's when I opt for a simple toasted cheese sandwich.

Do we always eat at home?
Most always, unless we are travelling. I find that it is much healthier eating at home and I know exactly what goes in my food... but here's a peek at a Gordon Ramsay Dinner in Ireland.

What has been my most challenging recipe?

I've had a few...though my homemade baguettes were challenging enough!

What recipe am I looking to "perfect"?
I am still looking to find the perfect "mile high" scone recipe! I absolutely love tea and scones....

What are some cookbooks/websites/chefs I reference to?
America's Test Kitchen/Cook's Illustrated, Martha Stewart, Taste of Home, are among the many cookbooks... other websites/food magazines include Food Network, Saveur, Bon Apettit, Food and Wine, Gourmet....I also love watching videos with Jacques Pepin, Julia Child, Michel Richard and many others.

What are some tips I have learned along the way?
Refrigerate cookie dough before baking... eliminates too much spreading. Heavier cookies, such as oatmeal cookies don't usually need refrigeration.

Always let your yeast dough rise in a warm environment....I like to heat my oven a few seconds and then turn the oven off completely. I let my dough rise in the cozy oven, free from drafts.

When making puff pastry, your butter must be unsalted and very cold. Salted butter melts faster at room temperature.

When grilling or pan frying, have your meat/fish at room temperature before cooking it ....this ensures you get a nice sear/crust.

I always freeze my instant yeast...it lasts forever, at least it seems that way :)

I try to freeze food products/meals as much as possible...it eliminates waste, and saves money. Nuts need to be frozen(if you have a large amount...Costco-like) as they can get rancid quickly. Bread needs to be frozen to keep its freshness as long as possible...bagels from Costco, sliced bread, etc. Freeze chicken/beef stock for future use...ideally in small batches(ice cube trays, small containers).

I save orange/lemon peels...I grate the rind and place it in the freezer for future use.

Did you know you can buy cheese in bulk/on sale, grate it, and freeze it? Use it for enchiladas,lasagna, pizza, quesadillas, etc.

I love to use my pressure cooker to cook dried beans in matter of minutes...as well as making polenta in 5 minutes and risotto in 7 minutes...

To be CONTINUED....