Nordic Ware Silver Dollar Waffle Pan...and King Arthur's Recipe for Best Ever Waffles

Nordic Ware Silver Dollar Waffle Pan...and King Arthur's Recipe for Best Ever Waffles...

In the past, the Nordic Ware folks have provided me with some really neat samples to try out. This next product was no exception. I had seen the Nordic Ware Silver Dollar Waffle Pan in various stores for some time now. I remember thinking the idea for making waffles in a pan was actually neat. So when I was given the chance to try out the pan, I was excited. In the process of trying out the pan, I chose to try a new recipe for waffles. Actually, I never made waffles before...never owned a waffle maker. So this would be fun...

For the waffle recipe, I decided to go with King Arthur Flour's Best Ever Waffle recipe...a recipe that's actually intended for use in a Belgian Waffle maker. But since Nordic Ware provided me with a Silver Dollar waffle pan, I thought... why not? I would try out the recipe and see see how it would fare. This past weekend I made waffles for breakfast....

About the Nordic Ware Silver Dollar Waffle Pan:

The pan is made of cast aluminum, has a non-stick finish and makes 7 (3 inch) waffle pancakes. As with most of Nordic Ware's pans, you will need to use medium heat. Each waffle/pancake opening holds about 2 TBS worth of batter. Try not to use more than that, as the batter can overflow. I loved how well the waffles/pancakes browned. I was able to turn them over with no problem...though if you want the second side to get the waffle squares, you will need to turn them while the top batter is still a bit wet, otherwise they will be flatter with no squares showing. The waffles come out semi-crisp...in between a waffle and a pancake.

The KAF recipe for Best Ever waffles is a keeper. Loved how light and delicious they were. As for the pan,... well, I just LOVED it! Just because it's easy to use, heats up quick, and has great release....not to mention that it also makes the cutest waffles/pancakes. I simply love smaller portions and I thought these waffles were just the right size. They're the perfect size for a ladies brunch...or for a kids breakfast. Why, I think even the men will enjoy these:)...

I am posting the KAF waffle recipe because I really,really liked it. I made a couple of changes.... simply added some vanilla and cut the recipe in half. Loved the added cornmeal.... Hope you enjoy...

You will need: yields about 12 silver dollar sized waffles...recipe adapted from King Arthur Flour and can easily be doubled.

1 egg, separated

3/4 cup buttermilk

1 TBS butter, melted

1/2 tsp vanilla extract

1/2 cup all-purpose flour( I used King Arthur)

2 tsps cornmeal, fine

1/2 tsp baking powder

1/4 tsp baking soda

1 tsp sugar

pinch of salt

extra melted butter for brushing pan

Toppings:

maple syrup or even honey, if you like

butter

fruits

nuts

Directions:

1. In a bowl,whisk dry ingredients until combined completely and set aside. I like to whisk the ingredients... as it aerates the dry ingredients and sort of mimics sifting.

2. Separate egg in two different bowls. Egg yolk in one and egg white in another.

3. To the egg yolk, add buttermilk, vanilla and melted butter. Mix to combine. Set aside.

4. Beat egg white till stiff. Set aside.

5. Fold dry ingredients into the buttermilk mixture, being careful not to over-mix....you may still have some small lumps.

6. Gently fold in the beaten egg white.

7. Preheat the waffle pan on medium and butter each silver dollar waffle section.

8. Add about 2 tablespoons of waffle batter. Cook until it bubbles on top and still a bit wet.

9 Turn waffle over and continue to cook for an additional 30 seconds or until set.

10. Serve hot...with fruits and maple syrup. And, maybe a pad of butter:)...

Spanish Mushroom and Sausage Fideua...using Nordic Ware Chef's Braiser Pan

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Spanish Mushroom and Sausage Fideua...using Nordic Ware Chef's Braiser Pan. I am sure many of you are quite familiar with the Spanish dish called paella. When I received a sample paella pan/brasier pan from the really nice folks at Nordic Ware, I knew I wanted to sort of step away a bit from the well-known paella... and make a similar dish called Fideua. I first found out about paella's not so well-known "cousin" shortly after I came home from a trip to Spain. I had bought a cookbook in Spain entitled, The Best 100 Tapas. When I got home, I got a chance to "study" the book more intently instead of just leafing through it. There were many great recipes in the cookbook, but one in particular stood out... a recipe for Seafood Fideua or Fish Stew, as it was translated. I was quite intrigued with it. The ingredients and procedure was very similar to the traditional paella....only in this case, the rice was substituted with thin pasta noodles. While in Spain, my husband and I tried the paella, but the fideua just never got the chance....I sure wished I had known about it then. I loved the variation and was very eager to try it at home. And since Nordic Ware provided me with a paella/braiser pan to test, I was thrilled to try out both the pan and the recipe.

The Nordic Ware Chef's Braiser Pan performed as expected. It heats up rather quickly and even has a non-stick interior as well. The steel chrome handles come in handy when using it in the oven. Because it is oven-proof, you can start the dish on the stovetop and then finish it off in the oven. It is also big enough. The pan is 14 inches in diameter, so it can be used to make larger quantities, if need be. The pan is not only great for making the traditional paella, but you can also make stir-fries, oven pancakes... and in this case, fideua.

Now fideua is more commonly made using seafood, but I opted to make it using ingredients I had at home... chicken garlic sausages and mushrooms. You can easily vary the fideua, by using seafood and substituting the chicken stock with shrimp or fish stock. And if you want to go vegetarian, opt for making it using vegetables you like, such as chunks of yellow squash/zucchini, mushrooms, bell peppers, peas, green beans, leeks, cabbage, and use some vegetable stock. You will just be making a fideua de verduras. Actually, I just might try that next time:)...

For this recipe, I ended up using what I had. But the fideua can easily be adapted according to preference. Since I had some spicy smoked paprika and some saffron I had bought from Spain, I ended up using them in the dish. But if you do not have them, you can easily use regular smoked paprika or even regular sweet paprika and add a touch of cayenne. As for the saffron, you can skip it altogether.

There are many versions of the fideua... How the dish actually came about... well, there are many theories. But most believe the dish originated in the 1960's in the city of Gandia, which is part of the Valenician community. You might find that the fideua can vary... depending on the region. Some regions use the thicker noodles that have holes in them... and actually do not fry the pasta. Other regions(Catalonia) use the very thin vermicelli noodles... which they fry. Some recipes use a bit of garlic alioli to top the fideua and others do not. I chose to skip it this time around, though I think it would be a wonderful addition. We rather liked the thin fried noodle version and enjoyed the dish very much. I look forward to trying a vegetarian version, as well as a seafood version. So, if you've never tried fideua, you might want to give it a try. Hope you enjoy...

You will need: inspired by my Spanish cookbook, "The Best 100 Tapas" and Epicurious (who actually makes the directions much simpler than I have:))

2 tablespoons olive oil(plus a drizzle)

1/2 onion, chopped ( you could use 1 whole onion)

1 large bell pepper, diced( I used orange, but green is more traditional)

2-4 garlic cloves, minced

1 teaspoon teaspoon hot smoked paprika ( you could use regular and add a pinch of cayenne)

1 tsp sweet paprika

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8 oz mushrooms, quartered

2-3 links garlic chicken sausage(or Spanish chorizo/ kielbasa), cut into 1/2-inch-thick rounds

1/2 cup dry white wine

2 Roma tomatoes, chopped

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3 cups homemade chicken broth( you can use low salt store-bought)

pinch of saffron

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10-12 oz fideo/angel hair pasta/capellini or any thin pasta(broken in 2-3 inches)

Optional Toppings: which I skipped this time around

chopped parsley

garlic alioli

Directions:

Preheat oven to 400°F. ...get pan and ingredients ready.

Saute vegetables:

Heat 1 TBS olive oil in heavy deep paella pan skillet over medium-high heat. Add onions, bell pepper, and garlic. Cook until tender, stirring frequently, about 5-8 minutes. Depending how salty your chicken broth is...you may or may not need to season with salt. I added a small pinch of kosher salt, since I used my own homemade chicken stock which isn't on the salty side. Add paprika and cook for an additional minute or so. Remove and set aside.

Cook mushrooms and sausages:

While the onion, pepper, and garlic are cooking, saute mushrooms on medium heat in a separate skillet along with a drizzle of olive oil. Season a bit with salt. When mushrooms take a golden color ( about 3-4 minutes on medium high heat) add sliced sausages and stir until the sausages brown a bit. Remove and set aside. De- glaze pan with 1/2 cup of wine ( you could also use stock).

Assemble fideua:

Heat paella pan on medium heat add about 1 TBS of oil. Add broken pasta and toast until golden brown...being careful not to burn. Add sauteed vegetables, chicken broth mixed with crumbled saffron, and wine with de-glazed browned bits. Stir to combine. Top with diced tomatoes, mushrooms and sausage....bringing some of the pasta on top. Bring mixture to simmer.

Cook and bake fideua:

Cook until pasta is almost tender, stirring just occasionally, about 8 minutes. I don't stir it too much... just sort of push the dried pasta on top towards the bottom so that it can soak up a bit broth and cook as well. You still want to have a bit of liquid left before placing it in the oven. If you find the pasta is too dry you can opt to add a bit more broth...but being careful not to add to much or the pasta will swell too much and become too starchy and clumpy.

Set pan in oven and bake until all liquid is absorbed....about 25 minutes. The pasta should form a crusty top....but be soft on the inside.

Sprinkle with parsley and if desired a dollop of garlic alioli.

Nordic Ware Product Review..Searing Grill Pan

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Nordic Ware Product Review... Searing Grill Pan... and a recipe for Korean Kalbi (to come soon)...

Several weeks ago, I received some really neat sample products to test and review from the really generous folks at Nordic Ware. Most of you know that Nordic Ware is the company behind the famous Bundt cake...first introduced in 1950. Sixteen years later, Ella Helfrich wins the 17th annual Pillsbury Bake-off with her Tunnel Of Fudge Bundt cake recipe. Since then, Nordic Ware has launched many other products besides the famous bundt cake pan....products ranging from bakeware to cookware to outdoor grilling. From time to time, the company comes up with new products featuring some really cute seasonal bakeware as well as other items. For sure, Nordic Ware takes pride in making great products.

Nordic Ware was kind enough to send me a variety of samples to test and review....one of them being a searing grill pan. While Nordic Ware has a variety of searing grill pans(the Pro-Cast ,the Superior Steel, as well as an Aluminized Steel) , I ended up testing the Aluminized Steel Searing Grill Pan.

Now, I have never owned a grill pan before, so this review was quite exciting for me.

Some information about the Nordic Ware 11 inch Searing Grill Pan:

~Is made of aluminized steel...provides superior heat distribution.

~Has raised ribs for creating really nice grill marks...the kind you get in restaurants.

~Non-stick surface... provides great release and low-fat cooking

~Has a cooking surface of about 11 inch square

~5 year warranty

~Made in the U.S.A

Use and Care:

~Wash with soapy water before initial use.

~Use moderate heat...this is very important as the aluminized steel can heat up really fast and damage the pan.

~Do not use metal utensils, scouring pads or harsh abrasive cleaners...this will damage the non-stick coating.

Testing the Nordic Ware Searing Grill Pan:

As you might well know by now, I love to use my outside grill. Just love the flavor. In the winter, I tend to use my stove top and oven much more than the grill. I guess I don't always want to deal with the snow and frigid cold weather. Sometimes, I just want to grill just one piece of chicken breast...you know, to use it on top of a salad, in a pasta dish, etc. In the past, I've pan fried it. But I was never able to get those really nice grill marks. In any case, I went ahead and tested the searing grill pan by grilling beef, chicken and fish. I chose to marinate the beef (overnight) and chicken(an hour or so). As for the fish, I simply seasoned it with a bit of salt and pepper along with a drizzle of olive oil. Before grilling the meat, I drizzled a bit of olive oil in the pan and heated it up on medium heat. Boy, did it heat up really quick! You actually have to watch and lower the heat so as not to burn the meat/fish.

I grilled the fish and chicken for a few minutes on one side and turned it over on the other side with absolutely no sticking whatsoever. For the fish, I decided to make the criss-cross grill marks, to sort of mimic the restaurant grill effect. It worked beautifully.

Overall impression: I really liked the searing grill pan. A great grill pan that brings outdoor grilling... indoors. There's also the added convenience of grilling kabobs on wooden skewers without burning the skewers:)... and, I love that. The pan is not only great for grilling meat, but you can also make quesadillas, panini sandwiches or flat-breads.... just love how quickly the pan heats up and retains the heat.. Not only is it easy to use, but it really makes your food look so presentable! It provides those beautiful grill marks that can not be attained by using a regular frying pan. The pan is perfect for making low-fat meals in a matter of minutes.... especially useful for those who don't have access to an outside grill. You can use the pan to grill a single serving... or if you want, multiple servings.

~ In the next post, I will be sharing a recipe for Korean Kalbi( BBQ Beef Short Rib) using the Nordic Ware searing grill pan. I loved the flavor and the grill marks the pan produced.

Product Review Shabu Shabu Pot ...and a Japanese Hot Pot Recipe

Product Review Shabu Shabu Pot ...Introduction to Japanese Cooking(Part 2)... I LOVE "family-style" meals....the type of meal that involves everyone at the table to participate. It just brings everyone together and makes eating so much more fun!

Most of us are familiar with the Fondue method of cooking... dipping pieces of meat/vegetables in either broth or oil, dipping vegetables or crusty bread in melted cheese, or dipping fruits or pieces of cake in melted chocolate. Some of us may even be familiar with the Raclette method of cooking.... where slices of Raclette cheese are melted in individual trays that are part of a portable raclette grill. The melted cheese is then served over sliced, cooked red potatoes and accompanied by Cornichons and various other vegetables/meats. All this is done at the table. But there is yet another tabletop meal that involves everyone at the table to join in.... a Japanese hot-pot called Shabu Shabu. This post introduces a form of Japanese cooking... that is prepared in many Japanese homes/restaurants.

The wonderful and really nice folks at Korin sent me a stainless steel Shabu Shabu Pot to try out... as well as to demonstrate some Japanese home cooking. I am by no means an expert in Japanese cooking, but I do LOVE trying out new recipes.

I have been fascinated with Japanese cooking/culture ever since I was in high school. I used to walk to school(yes, walk!) and often passed by this really nice Japanese restaurant. I thought it was the neatest building... it looked different than all the other restaurants. And it sort of stood apart. For some reason, I noticed the majority of the clientele were Japanese... or, at least it seemed that way. Anyway, in my last year of high school, I was awarded a college scholarship and was selected to give a speech at a luncheon meeting. Can you guess, where that luncheon meeting was being held? Yes, none other than the Japanese restaurant I walked by on my way to school! I was so nervous/excited, not only because I had to give a speech, but because I would finally get the chance to eat there. I remember walking in and sitting down to enjoy the beautiful plate presentation.... the aesthetics of something created purely to showcase artful creations. Then there was the Teppanyaki... were the chefs prepared the food with artistic flair... right in front of you. My fascination with the Japanese culture continues.... One day, I would love to visit Japan. Until then, I will settle for Japanese home cooking:).
Update: I finally got the chance to visit Japan... what a beautiful place... see my post.

My review:

For this post, I tested the stainless steel Shabu Shabu Pot. In order to use the the shabu shabu pot, a portable tabletop hot plate(gas or electric) is needed. The broth (dashi) needs to be kept at the simmering point. This allows the meat and vegetables to be cooked gently. You don't want the broth boiling...

The shabu shabu pot is nicely detailed and not heavy at all. It has a lid with 2 handles that allows you to pick it up without burning yourself. The main pot also has 2 handles, making it ideal for transferring the pot from place to place. The pot has a central "chimney" reminiscent of pots that were heated on coals. The stainless steel material allows the heat in the broth to be maintained at a simmering level while you shabu shabu. Ever wonder what shabu shabu means?...it literally translates as "swish, swish".

I thought it would be nice to share with you a Japanese recipe that you can make at home. In case you too would like to shabu shabu at home:)... here is the recipe I used. It is important to find quality beef with lots of marbling. The marbling allows the beef to be flavorful as well as tender. You can use sirloin, ribeye and ideally wagyu beef...if you can find it:). The meat needs to be sliced very thin...so that it gets cooked in a matter of seconds.

Vegetables can vary...so use what you like, ideally some leafy vegetables, mushrooms, tofu, etc. The leftover soup can be eaten plain....or you can add some rice or noodles. The dipping sauces are very important to the meal...do taste and adjust amounts to your preference. My favorite was the sesame sauce...it went beautifully with the beef. If you are interested in making your own homemade udon noodles, check out my previous post...Homemade Udon Noodles. Hope you enjoy...

Shabu-Shabu Ingredients:

Meat:

beef, well marbled and thinly sliced(sirloin,ribeye, or if you can find wagyu beef:)...)

Vegetables:

Chinese cabbage

mushrooms

carrots

spinach

tofu

green onion(or negi)

Soup:

udon noodles

rice

Directions:

1. Arrange Platter: Remember the Japanese take pride in artistic presentations so arrange the slices of meat attractively on a platter. Make sure that each slice can be easily picked up with chopsticks or fork.

2. Arrange vegetables on a second platter in the same way.

Making the Dashi Broth: Place a piece of kelp (kombu) in a large donabe/shabu shabu pot/mongolian pot/electric skillet. Fill the pot 2/3 full of water. Add the kombu...if the kelp(kombu) is not available, use a light vegetable broth. Remove kelp just before boiling point is reached. Simmer the broth gently for 3 to 4 min.

3. Each person should have chopsticks or a fondu fork, two kinds of dipping sauce(the Ponzu and Sesame sauce).

4. Each person takes a piece of meat from the serving platter and swishes it to and fro ...called shabu-shabuing. They swish it in the simmering broth till desired doneness. You can also alternate between the meat and vegetable.

5. You can skim the foam from the broth as it accumulates...to keep it clear.

6. Ladle the broth into bowls and serve with rice or noodles. If need be, add some Ponzu sauce(or soy sauce) and a bit of chopped green onion.

Sesame Sauce:

Ingredients: the amounts are approximate...I found it best to taste and adjust according to preference.

2-3 TBS white sesame seed paste

1/3 cup dashi (Japanese broth)

3TBS dark soy sauce

1 tsp mirin

2 tsps sugar

1 TBS sake

1/4-1/2 tsp garlic,grated

chopped green onions(optional)

Directions:

1. Toast the white sesame seeds over medium heat. Be careful not to burn.

2. Grind toasted seeds with a pestle/mortal, coffee grinder, or blender.

3. Add the remaining ingredients( to taste), and dilute with cool dashi broth. Stir well..

Ponzu Sauce:

Ingredients:the amounts are approximate...taste and adjust according to preference. You can add some grated daikon, if you like.

1/4 cup lemon juice or combination of lemon and lime juice.

1/3 cup dark soy sauce

1/3 cup dashi broth

2-3 TBS mirin

chopped green onion(optional)

Directions:

Mix all ingredients together. Taste to adjust the proportion of ingredients according to taste.

Overall,

I had a ton of fun shabu-shabuing at home...The shabu shabu pot did an excellent job of keeping the broth hot while we cooked our meat and vegetables. Shabu shabu cooking makes it really fun to get together around the table with family or friends....a great way to enjoy good food.

Product Review...Cuisipro Cupcake Decorating Kit

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Product Review....Cuisipro Cupcake Decorating Kit. Recently, I had the chance to test and review a Cupcake Decorator Set from the wonderful folks at Cuisipro. I looked forward to trying it out, as I love cupcakes. The folks at Cuisipro have quite a few products... ranging from kitchen tools to cookware. On top of that, they even have a recipe section. They have a variety of recipes including appetizers, main dishes, and even desserts. For this review, I ended up testing the Cupcake Decorator Set. I also decided I would test one of their recipes...the Cuisipro's Vanilla/Chocolate Buttermilk Cupcake recipe. I was curious to see how the set would perform...

The Cupcake Decorator Set includes:

1) 2 decorating squeeze bottles.

2) 2 tips( plain and flower)

3) flexible offset spatula.

4) a booklet with decorating ideas and recipes

About the Cuisipro Decorator Set:

The Corer: The corer creates a perfect hole in the center of the cupcake. It has a guard that keeps you from cutting too deeply. So, it is perfect for kids to use. To use, simply twist the corer into the center of cupcake....twisting from right to left. You can remove the center of the cupcake with the attached plunger. All you have to do is push the plunger down and it releases the cupcake core.

The Squeeze Bottles: The squeeze bottles have a good, easy grip and a cute flower collar(or coupler). The flower collar is very sturdy and allows you to hold the bottle while filling the cupcakes with ease. It has a wide opening making the bottles quite easy to fill and will hold about a cup of frosting/filling. For thicker fillings, you can use just the coupler but without any tips.

The Tips: The round tip can be used for writing and drawing patterns. The floral tip can be used for designs and to fill the cupcakes as well. So, that is pretty nice. It is nice to have 2 sets of bottles and tips...makes it easier when decorating with different frostings.

The Offset Spatula: The set also includes an offset spatula that is flexible and just the right size. You can apply a smooth layer of frosting in the traditional way or it can also be used to smooth out mistakes.

How to clean:

The Cuisipro Decorator set is Dishwasher Safe - but only on the top shelf.

See a demonstration of the Cuisipro Cupcake Decorator set:

Click on this video link.

How I tested the Cuisipro Cupcake Decorator Set:

I made a variety of cupcakes with a different fillings... using the Vanilla/Chocolate Buttermilk Cupcakes from Cuisipro.

In case you would like to make the cupcakes, here is the recipe...the Cuisipro cupcakes were very good.

You will need:

¼ cup (60 ml) unsalted butter, softened

1 cup (250ml) sugar

2 eggs

2 tsp (10ml) vanilla extract

1 tsp (5 ml) baking soda

2 cups (500 ml) all purpose flour

2/3 cup (160 ml) buttermilk

Directions:

Pre-heat oven to 350F/180C. Line a 12 count muffin tin with paper muffin cups and set aside. In a mixing bowl, beat together butter and sugar until light. Add eggs one at a time beating to incorporate after each addition until well blended. In a large mixing bowl, combine baking soda and flour until well blended. Add 1/3 dry ingredients to the butter mixture followed by 1/3 buttermilk and beat to combine. Scrape down bowl and repeat alternating dry ingredients with buttermilk until all is added. Beat mixture until just combined, do not over mix. Divide batter equally between the 12 muffin cups and bake for 20 to 25 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Remove from oven and cool on a cooling rack for 30 minutes. Remove cupcakes from the pan and let cool completely. Fill and decorate as desired.

Note: For Chocolate Buttermilk Cupcakes, substitute 1/3 cup (80 ml) flour for cocoa powder.

Fill with your favorite filling...cherry pie filling, fruit preserves, pastry cream, frosting, custard, lemon curd, marshmallow fluff, whipped ganache....or even sweetened whipped cream.

I had a lot of fun making a variety of cupcakes...

Making Whipped Chocolate Ganache with Raspberry cupcakes, strawberry cream-filled cupcakes and Black Forest cupcakes...

Making Boston Cream cupcakes and custard-filled cupcakes...

Filling and topping some of the cupcakes with homemade Chocolate Marshmallow Fluff....used this recipe on Recipezaar...but added some cocoa and used some honey instead of the corn syrup.

...and filling some of the cupcakes with homemade lemon curd.

Overall Impression:

I was impressed with the quality of the Cuisipro Decorator Set. The set makes it really easy to fill and decorate cupcakes. A really great tool to have on hand when making lots of cupcakes. The bottles and tips are very sturdy, and the spatula is very flexible. It is quite ideal to use the set with children as it allows them to fill and decorate cupcakes without the use of a pastry bag. The Cuisipro Decorator set is a wonderful tool that makes filling and decorating cupcakes a pleasure, especially with kids in mind.

Product Review...Capresso Cool Grind Coffee and Spice Grinder

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Product Review...Capresso Cool Grind Coffee and Spice Grinder... The other week, the really nice folks at Capresso , sent me a Capresso Cool Grind Coffee and Spice Grinder, to try out and review. The Capresso company has some wonderful products...including coffee makers, espresso makers, grinders, water kettles, and even coffee. For this post, I had the opportunity to try out the Cool Grind coffee grinder/spice grinder.

The Cool Grind coffee grinders are suitable for drip coffee makers and even percolators. They also do a great job of grinding spices and herbs. Actually, Capresso recommends that you use 2 grinders if you want to grind coffee and also spices. It will ensure that you do not get coffee and spice flavors mixed. The Cool Grind has a large stainless steel grinding chamber which helps reduce heat built-up and in turn preserves more of the coffee/spice aroma.

Feature and Benefits of the Capresso Cool Grind Coffee and Spice Grinder.

Stainless steel blade

Low heat build-up and easy cleaning

Low heat build up preserves more flavor and aroma

Large capacity for more cups of coffee

Fast stopping action

Recessed cord storage in base of grinder

Pulse action lets you control fineness of grind

Clear see-through safety lid.

Available in stainless steel or black

The Review:

For the review, I decided that I would first grind the coffee beans so that I wouldn't contaminate the coffee with the spice flavors. First of all, I loved the large capacity of the Cool Grind. It really is a nice feature...eliminates double batches. It also eliminates heat build-up of the coffee beans... giving you better flavor and aroma.

When grinding, you need to use a pulsing action so as not to get uneven grounds. Steady pulsing will definitely overheat the grounds which can leave large chunks among powdery material. The coffee beans will come out much more even if short and quick bursts are used. You will also need to stop and shake the grinder so as to redistribute the grounds. For me it was easier to pulse and shake at the same time. I was able to get an even grind.

I also decided to see the difference between the Cool Grind coffee grinds and the store-bought ground coffee. The Capresso Cool Grind did a wonderful job and I had fresh ground coffee in a matter of seconds.

I then ground the beans to a finer consistency...espresso style grind. The Cool Grind delivered. I noticed the brewed coffee was stronger in flavor and aroma, which I really liked.

I then tested the Cool Grind for spices. I decided to go to my natural foods store to purchase a variety of spices....which included some white/pink peppercorns, cardamom, mustard seeds, cumin, coriander, allspice, cumin, etc. I noticed I was able to get a fine and powdery grind of the spices by using short pulses while shaking the grinder.

You know, it really is nice to be able to use fresh ground spices...the flavor and aroma is unbeatable. Many dishes will come alive when using fresh ingredients. It's the same with spices. What I really like, is that you can make your own mixed spices. You can make a bigger batch or just make a bit. Some really fun spices to have on hand is garam masala or curry powders. Of course you can add/omit any of the spices according to taste.

I have included a couple of recipes for garam masala and curry powder as a base....but you can easily make your own.

Garam Masala: Cooks Illustrated Version

2 tsps ground coriander

1/4 tsp ground cardamom

1/4 tsp ground cinnamon

1/2 tsp ground black pepper

Grind grind seeds and mix together.

Curry Powder: Alton Brown's Version

2 tablespoons whole cumin seeds, toasted

2 tablespoons whole cardamom seeds, toasted

2 tablespoons whole coriander seeds, toasted

1/4 cup ground turmeric

1 tablespoon dry mustard

1 teaspoon cayenne

Toast seeds. Mix the above amounts thoroughly to combine. Store in a cool dry place for up to 6 months. When you are ready to use, just grind and add to dishes according to taste.

Other uses: Since the Cool Grind has a larger capacity, I thought it would be really neat to try and see if I could grind other things in it....It did an awesome job grinding oatmeal into oatmeal flour. Great to have on hand when you want to substitute oatmeal flour for some white flour ...like in my Banana Chocolate Chip Bars.

I love the fact that this grinder doubles up to perform other grinding tasks as well.

Overall,

The grinder is relatively easy to use and clean. Don't submerge in water and you will be fine. I like to use a bit of baking soda to absorb some of the lingering aromas when I clean it.

With an occasional shake, while grinding, the Capresso Cool Grind will produce a very even grind. When emptying, you can just tap it so that ground coffee/spices release. I really liked this grinder...definitely useful. It performed well beyond my expectation by producing some flavorful coffee/spices and other tasks.

Denby Product Review and Vegetable Tian Recipe

Denby Product Review and Vegetable Tian Recipe...

The other day I received a stoneware dish from the wonderful folks at Denby. I was really excited to come up with a recipe that would showcase the wonderful product that I received. Here was a chance to test a stoneware product from one of my favorite manufacturers. I absolutely adore the Denby dishes. I received my first Denby dish on our wedding day. Until then, I had never really known about the Denby products. But this Denby stoneware dish was beautiful! The inside of the dish was a burgundy color and the outside a deep blue. And, it had this shiny glaze. It was perfect for making a wide variety of dishes...from enchiladas, lasagna, braised dishes, etc.. The dish could be wiped clean and be placed on the dinner table looking as if it had never been in the oven. It always made for a beautiful presentation!

I still have the dish ...years later. If you can believe it, it still looks like new. I have since then added a casual dinnerware set to my collection, which we very much enjoy.

Well, Denby products are in a class of their own. They offer a variety of products ranging from stoneware, porcelain and even china. For this post, I had the privilege of trying out a new dish ...the small Jet Oblong Dish,which is part of the Denby stoneware collection.

You can see my previous review on the Denby Covered Casserole Dish by James Martin... another wonderful product).

The Stoneware Collection :

The stoneware collection is made from very strong clay. The surface is made glassy and non-porous by undergoing a vitrification process. This process allows the stoneware to have a low permeability to liquids as well as give it strength and durability. It makes for a more chip- resistant product. I love the fact that the stoneware collection has great heat retention. It bakes the meals wonderfully.

The stoneware can be safely used in:

Dishwasher - Denby recommends using liquid detergents

Oven & Microwave – for cooking and reheating food...

Freezer – for storing your food

I like how versatile it is...from freezer to oven to dishwasher.

Some uses for the Denby Dish: the list can go on and on...

Vegetable Gratins

Casseroles

Chicken Pot Pie

Chicken with Dumplings

Enchiladas/Lasagna/Stuffed Shells/Manicotti

Baked Chicken

A mold for Terrines

A mold for Ice Cream Cakes

Chocolate Molten Lava Cake

Berry Crumble

Cobblers

The Jet Stoneware Collection offers a beautiful bold look. It is black with a tinge of grey on the outside and a crisp white on the inside. This cute oblong dish is so versatile....perfect for sweet or savory dishes.

But for this post, I ended up making a vegetable tian.

The Vegetable Tian Recipe prepared in a Denby stoneware dish...the small Jet Oblong dish.

I ended up making a classic vegetable tian. The recipe can easily be adapted to fit any size dish. You can use more vegetables if you are making a larger dish, or use less for a smaller dish.

In case you would like to make the vegetable tian... You can use a variety of vegetables or just a few. The more colored vegetables you use, the prettier it will look. It is ideal to have the vegetables the same size...it just makes for a prettier presentation. You can use zucchini, yellow squash, potatoes, tomatoes, and even japanese eggplant. For this post, I skipped the eggplant.

Vegetable Tian: adapted from Ina Garten with my own slight variation.

You can also watch Ina Garten prepare this similar dish by clicking on this Video Clip.

You will need: you can easily double or triple recipe

1 large yellow onion, cut in half and sliced

2 garlic cloves, minced

round potatoes, unpeeled ( I used red skinned, yukon gold)

1 zucchini

1 yellow squash

2-3 Roma tomatoes

kosher salt/pepper to taste

fresh thyme leaves, plus extra sprigs

Gruyere cheese, grated ( I used Parmesan)

Olive Oil

Directions:

Preheat the oven to 375 degrees F.... I used my toaster oven.

Brush a baking dish with olive oil. In a medium saute pan, heat about 1-2 tablespoons of olive oil and cook the onions over medium-low heat or until translucent. It should take about 8 to 10 minutes. Add the garlic and cook for an additional minute. Spread the onion mixture on the bottom of the oiled baking dish.

Slice the potatoes, zucchini, squash and tomatoes in 1/4-inch thick slices. Layer them alternately on top of the onions. Fit them tightly, making only 1 layer. Sprinkle with some kosher salt and pepper. Add some thyme leaves and a few thyme sprigs. Drizzle with a bit of olive oil about 1 tablespoon or so. Cover the dish with aluminum foil. Bake for about 35 to 40 minutes or until the potatoes are tender. Uncover the dish, remove the thyme sprigs. Sprinkle a bit of the grated cheese on top. Bake the vegetable tian for another 30 minutes or until browned. Serve warm.

You will notice in the photo above, that the dish came out with some baked-on food. It sort clings to the sides of the dish. I let the Denby stoneware dish cool a bit and just wiped the sides with a wet paper towel. Beautiful!

Again, another excellent Denby product that not only performs beautifully, but also looks smashing! I highly recommend the Denby products.

Product Review Fagor 6 QT. Rapid Express Pressure Cooker

Product Review.... Fagor 6 QT. Rapid Express Pressure Cooker

For the past several weeks, I have had the chance to test a pressure cooker by Fagor America. Have you ever worked with a pressure cooker before? Well, the generous folks at Fagor have sent me a 6 QT Rapid Express Pressure Cooker to try out and review. The Fagor Company has some really wonderful pressure cookers, available in different sizes and with different features. While Fagor America has a variety of pressure cookers, I ended up testing the Rapida/Rapid Express Line in the 6 Qt capacity.

Over a few weeks, I tested the Fagor pressure cooker to make a wide variety of meals. I tested a few recipes from the Fagor Recipe booklet as well as some of my own recipes. I wanted to see if my recipes could be adapted. Here is some information about the 6 QT Rapid Express Pressure Cooker and my review:

Features of the RapidExpress:

• Spring-type mechanism with one pressure setting: High (15psi)
• Fagor Rapida pressure cooker is extremely easy to use
• Every Rapida pressure cooker comes with a visual pressure indicator & automatic pressure release system
• contains a trivet and steamer basket
• 18/10 Stainless Steel
• All Fagor Rapida pressure cookers have a ten-year limited warranty
• Fagor Rapida pressure cooker works on all domestic cooking surfaces: gas, electric, ceramic & induction
• Instructions manual
• Recipe booklet for pressure cookers

Benefits of Pressure Cooking:

• It is FAST. ~Saves a ton of cooking time! Recipes can easily be adapted to cook in about 1/3 of the regular time.
• It is EASY to use~You just place your ingredients and liquids into the cooker and close the lid. You wait until the pot is brought up to pressure, lower the heat, and then start the cooking time. When the cooking time is over, just release the pressure and open the lid. It really is simple to use. You can also brown/sear meats, saute vegetables before cooking...allows for additional flavor. This can simply be done by using just one pot.
• It is HEALTHY~ More vitamins and minerals are retained in foods cooked under pressure. Since you are cooking the foods in a shorter amount of time, the foods also retain more of their natural color. The pressure cooker also allows you to cook without oil. The foods prepared under pressure retain moisture and don't dry out so quickly.
• It is quite VERSATILE~ All sorts of foods can easily be cooked in a pressure cooker. You can steam vegetables, cook stews and soups. Grains can also be cooked in the pressure cooker... grains such as grits, oatmeal, polenta, wild rice, etc. Meats such as chicken, beef, pork, and even fish are ideal for cooking in the pressure cooker. They remain moist and succulent. And if it wasn't enough, you can even make desserts in the pressure cooker.
• It is ENERGY EFFICIENT~ Pressure cooking reduces cooking times and thus conserves a great amount of energy.

How I tested the Fagor Rapid Express Pressure Cooker?:

I just really enjoyed testing this product. It was a pleasure to use and made for some incredible tasty meals ...in a matter of minutes! I ended up doing some recipes from the recipe booklet as well as some of my own. Fagor also has some great pressure cooker recipes on their website that you can refer to. What impressed me the most, was how quickly you can put together a meal...not to mention that you retain more nutrients this way. Some recipes just blew me away by how FAST and EASY they were to make. A perfect example is the classic Italian dish... risotto. How could risotto be made so quickly?...and NO stirring?! That's right!...On top of that, it takes no longer than 7-9 minutes to cook the risotto. It comes out perfect every time. Those of you who are familiar with the time it takes to make risotto in general, will fully appreciate the pressure cooker.

One of my favorite ways to use the Pressure cooker...

Making flavorful stock in 30 minutes....I will also be making my own homemade beef stock:).

The chicken stock I made was full of flavor. From a whole chicken I was able to use the bones to make the stock and with the rest of the meat I made a few other meals. That chicken was used to the maximum potential! It is just so neat to have homemade chicken stock available whenever I need some.

You can do the same with beef stock...

Making the classic Beef Bourguignon... no longer takes forever and full of flavor.

Making steak chili...using chunks of meat instead of ground beef. By using cheaper cuts of meat, you can save money. The meat becomes quite tender when using the pressure cooker .

Having a ton of fun making all sorts of different flavored risottos in 7-9 minutes....a mushroom risotto, roasted pepper risotto, and a sausage risotto. I will soon be trying other flavors such as asparagus risotto, sundried tomato risotto, etc...the possibilities are endless.

I also made beans in 10 minutes...

Can you believe that?! I mean seriously, beans take FOREVER to cook...not in a pressure cooker! Why buy the canned beans anymore? You just need to soak them and then cook according to the recipe. You can also flavor the beans to your liking...try adding some onion, chipotle peppers, roasted chiles, etc. Beans are great for all sorts of meals... I even made a bean dip that's healthy and nutritious. Just make a batch and freeze the beans for future use.

One day, I made some grits and polenta in 5 minutes...without stirring! I can't get over that...NO stirring.

I even made some stuffed cabbage rolls. A recipe that usually takes a couple of hours to cook was done in 30 minutes! Incredible...

Making shredded beef for burritos and beef bourguignon in less than an hour...

Of course, I just had to make a dessert....

Making cheesecake....the creamiest ever! Use your food processor to make the filling and simply pour in a springform pan. Ideally a 7 inch...

Overall:

I really, really loved the Fagor Express pressure cooker. A wonderful product that is easy to use. It provides better nutrition and saves lots of time as well as energy. I also love the fact that you can buy cheaper cuts of meat and still be able to get that tenderness you want from expensive cuts of meat. Why not use a pressure cooker?

The Fagor pressure cooker was a pleasure to use, exceeded expectations, and provided for some flavorful meals. I would definitely recommend it...

Product Review... MAC Knives

Product Review... MAC Knives

A few weeks ago, I was sent a set of MAC Knives along with a knife sharpener from the really generous folks at MAC Knives to test and review. The company produces a large variety of knives which include the Professional Series, Ultimate Series, Japanese Series, Original Series Superior Series and the Chef Series. They truly have all sorts of knives for various cooking tasks. The MAC knives are manufactured, sharpened, and assembled in Japan using high quality materials. For this review, I was able to test the 6 1/2 " Mighty Santoku (MSK-65) of the Professional series, the 4" Pairing Santoku (Sk-40) of the Superior series and the 10 1/2" Bread/Roast Slicer (SB-105) of the Superior Series. I looked forward to testing the knives, as I had never worked with Japanese knives before. The German knives I use daily were sharpened and used for the tests as a comparison to the MAC Knives. But, mostly I wanted to see how the MAC knives handled the various cutting procedures... Would it cut straight? Would it cut through cleanly? Would it require a great deal of effort to use? How would they be different from the ones I used?

Here is my review and tests performed:

A little bit of info about the MAC Knives:

• Manufactured in Japan
• Sharpened with up to 64 series of tests for precision
• Have thinner blades than most European knives
• Made of rust resist and high-carbon Molybdenum Vanadium Alloy( some models have Tungsten added for hardness)
• Knives have a hardness between 58-60 degrees Rockwell C( which helps the edge stay sharper much longer)
• Endorsed or used by Hubert Keller, Thomas Keller, Charles Trotter, Eric Ripert, and many others. (definitely some incredible chefs)

The Newspaper Test:

The newspaper test is used to determine the sharpness of a particular knife. In order to find out how sharp the MAC knives were, I conducted several tests including the newspaper test.

I cut through the newspaper by placing the knife on the edge of the newspaper and cutting strips at various intervals. I was able to achieve thin strips of newspaper with ease. At one point, I decided to see how thin a strip I could cut from the newspaper. It was so thin, the newspaper curled up! I could not duplicate that with my other knives. Just incredibly sharp...

What I noticed: The Mac knife easily caught on the edge of the newspaper and smoothly sliced through it with very little drag. The edges of the newspaper were straight and smooth. My other knives cut through, but with a lot more drag and ragged edges.

(close-up of the curled newspaper made with one single pass of the Mighty MAC!)

The Hardness and Softness Test:

I proceeded with my other tests...cutting through tomatoes, potatoes, meat, breads and herbs using the 6 1/2 " Mighty Santoku, the 4" pairing Santoku , and the 10 1/2" Bread/Roast slicer.

I decided to cut a few slices of meat. I never understood how some people describe cutting through food to be like cutting through butter. Well, I finally understood. Cutting through that meat felt like I was cutting through butter! The knife cut right through the meat... cleanly and without leaving any rough edges. It was just so smooth and the effort was minimal.

I diced and sliced some vegetables...The Mighty MAC and Pairing Santoku delivered. They slice and dice with ease. It was such a pleasure to use. I felt the knife was doing most of the work and I just had to steer it:). I didn't need to put so much pressure on the knife as I normally do with my other knives. The MAC knife feels solid in the hand and yet light. It glides through food without getting "wedged" and creates even slices. It cuts through tougher vegetables with less resistance than thicker blades. The granton edge(or dimples) performed well and helped with releasing the food slices from the knife.

The Tomato Test:

I decided to test the knife by cutting some tomato slices. Normally, I would cut the tomato in half and proceed to cut slices. But this time around, I wanted whole slices for a recipe I was making. They needed to be really thin. I tried the MAC Knife and my regular German knife.

This is what I observed: Though I was able to get some thin slices with my German forged knife, I noticed I needed to apply some pressure in order for the knife to "catch" so that I could cut through the tomato. The MAC knife had a razor sharp edge that effortlessly cut through the tomato with just a single pass. The slices were evenly cut from top to bottom.

Bread and Roast:

When using my regular bread slicer, I noticed the slices of bread were being "torn" or roughed up as I cut through, leaving quite a few crumbs behind. The knife "wedged" through the bread and as a result made for some uneven slices of bread. It also didn't have the same thickness from top to bottom. The MAC knives on the other hand cut through the bread cleanly, left the texture of the bread smooth, and produced almost no crumbs.

When cutting through a roast, the MAC knife exceeded my expectation. I got thin, smooth, and even slices. It was a pleasure to use. I ended up cutting the whole roast, which I wasn't planning to do...I just kept cutting because I loved using the knife:)

A few things I noticed about the MAC knives in general...

While doing a chiffonade of basil, I noticed the cut edges of the basil had a much cleaner cut and less bruising when using the MAC knife. My regular knife bruised the herbs a great deal. It was a big revelation to me. I finally realized how important it is to get a clean cut and eliminate as much of the bruising as possible. It is the bruising that can cause apples or potatoes to turn brown quicker. Also, when I cut through potatoes or apples, I tested the individual slices for smoothness. With the MAC knives, the slices felt smooth and even slippery to the touch. Whereas, the slices cut with my regular knives were rougher in texture and not as smooth.

Care and Handling of the MAC Knives:

Careful attention is needed when handling the MAC knives. Take care in how you store, wash, and use the MAC knives.

• always clean and dry knives thoroughly before storing.
• do not allow acidic residues to stay on the knife blade for long periods of time.
• never place the knives in the dishwasher
• never cut bones, frozen food, or any other hard items.
• sharpen knives at a 10-15 degree angle with MAC recommended sharpening tools

Overall impression of the MAC Knives:

I am not a knife specialist nor a professional, but I have come to fully appreciate the quality and performance of the Japanese MAC knives. The thin and sharp blades of MAC knives allow for some effortless gliding through fruits, vegetables, and meats. The knives cut cleanly without tearing or bruising foods. You can actually make cleaner cuts with less crushing of the food cells while other knives can drag and wedge. The MAC knives are incredibly sharp! They are lightweight, easy to control, and very precise. They have an even balance in the hand, making for a very pleasant cutting experience. It was a joy to handle the MAC knives...they just felt really comfortable in my hand when using them. I enjoyed seeing the superior results and felt like a professional immediately after using it. Now, I understand why chefs so fully rely on their knives to do the job. I have been spoiled with these knives. What an honor I was given... to be able try out some of the most amazing and remarkable knives I have ever owned. The MAC Knives far exceeded my expectation. Highly recommended. In my book, 5 stars.