Nest Colleen's Blog

How can I make my kitchen more eco?

2009-04-23T13:42:00Z

At the International Home & Housewares show a few weeks ago, I couldn’t walk three feet without running into a hyped-up product calling itself eco-friendly, sustainable, all-natural or some other tree-huggy phrase dreamed up to make consumers feel smug and righteous when they buy it. I’m all for going green, but there’s a lot of green-washing going on—eco in marketing, but not in substance. Do we really need another chic, reusable water bottle? Or a lotus-shaped garbage can? Wouldn’t it be better if we just used what we have?

It got me thinking about what I’m doing in my own kitchen to reduce, reuse and recycle. And, are there products that can help me lighten my carbon footprint to a tip-toe?

Reduce
We rent, and have no say in the energy efficiency of our (very lame) appliances. Our small contribution: we use CFL lightbulbs. But now, thanks to Nest Celeste’s enlightening post Why I Won’t Use CFL Bulbs, I’m a little afraid of them. Another way I reduce energy consumption in the kitchen: lots of big-batch cooking, and using my toaster oven for small jobs.

I also finally convinced the Dude that his paper towel fetish—he’ll use half a roll to clean up a tiny spill—is bad voodoo. Now he’s using Sponge Cloths by TWIST--one cloth does the work of 17 rolls of paper towels. (I'm trying out the dye-free, biodegradable TWIST Dish Dumpling and Loofah Scrubby to see if they're tough enough to clean my cast iron without scratching it up like regular scrubby sponges. So far, so good.)

When Grandma Rush’s hand-me-down set of Magnalite finally gives out, I’ll invest in more lasts-a-lifetime cookware: Chantal's enamel-on-steel CopperFusion line (pictured, top). I tried out the skillet—the heft alone gave me goose bumps. It's not nonstick, which is a good thing in my book. Lots of companies are introducing PFOA- and PFOS-free "green" nonstick, but there's not enough reliable information about these new materials yet. They say it's "naturally nonstick", but you still need a smidge of butter or oil to prevent sticking. This pan heats faster than anything I’ve ever cooked in. Best of all, it doesn’t have hot spots like some hard-anodized aluminum or cast iron.

Bonus: CopperFusion works on induction cooktops—which I plan on having when we build my dream kitchen. Induction surfaces heat faster, use less electricity and are more heat-efficient because the pan itself is the element of heat (not the cooking surface).

I’m also going au natural and “local” with my bakeware. Haeger Potteries, out of Dundee, Illinois, is well-known for decorative stoneware, but they’ve branched into a line called NaturalStone. Glazed or unglazed, it’s a stunner. Joelen tells me she loves baking with her Pampered Chef stoneware, but says it requires some seasoning.

Reuse
We re-use plastic food containers to store leftovers, and I don’t think I’ve thrown away a zip-top bag since 1997, unless it’s so hole-y or covered in gack that it’s unsafe to re-use for food storage. But, I’m slowly phasing out zip-top bags in favor of Snapware’s store-nuke-and-serve Glass Lock containers or the vintage glass refrigerator boxes I pick up at garage sales.

We’re mostly plastic bag-less for mini-grocery shopping, and when my creaky, old granny grocery cart loses a wheel for good, I might be one of those perky, organic-oozing girls lolling around the farmer’s market or Whole Foods pulling Typhoon’s fold-up shopping trolley or Reisenthel’s sturdy CarryCruiser. On second thought…

Recycle
This is my eco Achilles heel. Chicago finally ditched the “Blue Bag” sham of a recycling program last summer, but the “Blue Cart” program is no better. I’ve gotten lazy about separating paper, plastic, glass and metal. I think Mode’s All-in-One Recyling Center would motivate me, but the price makes me think…am I so lazy I need to buy something to recycle for me? Stilll...it is kinda neat. SimpleHuman’s sleek, stackable Front Load Recycler might be a more budget-friendly, low-tech solution. I just wish the bins were bigger, and one bin needs a lid designed for depositing newspapers and magazines.

Oddly enough, as lax as I am about pick-up recycling, I’m into composting. I like the idea of making good earth in my kitchen, along with good food. The small indoor NatureMill composter might just help me turn our toxic patch of dirt into ground I’m not afraid to eat out of.

Can you help a non-recycler reform her ways? How do you make recycling easier? What type of bins do you use?

How to keep fresh herbs...fresh?

2009-04-08T20:55:00Z

It’s Spring somewhere (unfortunately, not in Chicago yet) and it’s hard to think of anything but the edible loot that’ll be popping out of the ground soon. I could lie and say I have an incredible herb garden planned for the swatch of dirt in our courtyard, but the fact is, I live a block from a freeway in an old industrial neighborhood. I wouldn’t eat anything grown in that dirt.

So, I’m one with the other non-gardeners and urban-dwellers who spend a small fortune on fresh herbs at the grocery store or farmer’s markets. The only thing that stings more than the price is watching a fresh bunch of expensive tarragon or rosemary fade in my refrigerator.

I’ve tried a few methods for storing herbs to make them last longer. Freezing. Wrapping in wet paper towels. Sticking in a glass of water. But there are inherent problems with each method. Here’s what I’ve learned about storing fresh herbs (and why products like Cuisipro’s Herb Keeper, pictured, make good sense):

* Freezing zaps some of the flavor and color of fresh herbs.

* Wet paper towels are too moist, and will actually speed decay.

* An open glass of water in the refrigerator will always get knocked over. At least two or three times.

* Unless there’s dirt on the stems or leaves, don’t wash fresh herbs. Remember: Dampness kills. Herb leaves will stay fresh longer if they’re dry.

* Fresh herbs need some humidity, but the air in a refrigerator can be too dry. To maintain the right moisture, store herbs in an enclosed (not air-tight) container with water in the bottom.

* Only submerge the very bottom tip of the cut stem in water, and replace the water every day or two.

* The air in a refrigerator can be too cold for some delicate herbs, including basil and Italian parsley. Store these herbs in a cool, not-too-light place on your counter top.

Looking for ways to put your fresh herbs to good use? Try one of these recipes:

Molly Jean’s take on Mary Ellen’s Cilantro Chicken

marriedjenn’s Penang Curry with Shrimp or Beet and Quinoa Salad

moreace01’s Winter Caprese Salad or Rosemary Olive Oil Cake with Meyer Lemon

Rebekistan’s Garlic and Herb Marinade

nestinginjapan’s Mom’s Cilantro Pesto or Tuna and White Bean with Pesto Crostini

krkapple’s Herb Marinated Chicken

Photo courtesy of Cuisipro

Recipe for a make-ahead Easter brunch?

2009-04-01T15:19:00Z

Of all the holiday meals, I love the Easter feast best. After months of heavy, serious cold-weather food, I’m ready for edible harbingers of Spring: fresh, vibrant dishes like the first asparagus of the season, steamed, chilled and drizzled with Hollandaise sauce, or slices of a simple, unglazed baked ham.

But the likelihood of me finding fresh, local asparagus, much less baking a whole ham for the small crowd coming over, is nil. It’s not the effort. It’s just that I want to enjoy the meal and the company of our friends. I tend to over-complicate any meal we host with a ridiculous 8-course menu of foods that have to be cooked and served on the spot. By the second course, I’m totally frazzled. Everyone’s standing around our small kitchen, watching me cook and trying to talk to me while I slowly lose my mind.

This year will be different. I’m serving an easy, make-ahead Spinach & Mushroom Brunch Bake with a crisp, cold sparkling wine. For dessert, a homemade pecan pie with nuts picked from the family orchard in Louisiana. Appetizers are to-be-determined, depending on the weather and my mood.

Spinach & Mushroom Brunch Bake

This brunch bake was served at my cousin Meg’s bridal shower, and it has surfaced at a few family gatherings since. It’s the perfect make-ahead dish and feeds a crowd—anywhere from 12 to 15 people, depending on sides and appetites.The recipe can easily be doubled to make two casseroles for a larger gathering.

1 pound fresh spinach

1/4 cup water

1/4 cup chopped sun-dried tomatoes (without salt or oil)

1 pound fresh mushrooms, sliced

1/2 cup unsalted butter, melted and divided

2 tablespoons cup chopped fresh basil

1/2 teaspoon dried thyme

1/2 cup chopped onion

1 cups ricotta cheese

2/3 cup grated Parmesan cheese, divided

3 slices bacon, cooked and crumbled

12 croissants

1 cup (4 ounces) shredded mozzarella cheese

6 large eggs, beaten

2 cups milk

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg

1. Remove stems from spinach. Wash leaves thoroughly and pat dry with a towel. Tear spinach into bite-size pieces. Bring 1/4 cup water to a boil in a large Dutch oven. Add spinach. Cover and cook over medium-high heat 2 minutes, or until spinach wilts. Drain and set aside.

2. Bring 1 cups of water to a boil. Place tomatoes in a small bowl. Cover with boiling water and let stand 10 minutes.

3. Saute mushrooms in 3 tablespoons butter in a skillet over medium heat until tender. Stir in tomatoes, basil and thyme. Remove mixture from skillet. In the same skillet, sauté onion in 2 tablespoons butter over medium heat until tender. Stir in reserved spinach, ricotta cheese, 1/4 cup Parmesan cheese and bacon. Set aside.

4. Slice croissants horizontally into thirds. Place bottom third of croissants, crust-side down, in a lightly greased 13- x 9- x 2-inch baking dish. Spread reserved spinach mixture evenly over croissant layer. Top with middle slices of croissants. Spread with reserved mushroom mixture, and sprinkle with mozzarella cheese. Place remaining slices of croissants over cheese, cut-side down.

5. Combine eggs, milk, salt, pepper and nutmeg. Pour over the casserole. Cover and chill 8 hours.

6. One hour before serving: Preheat oven to 350 degrees. Sprinkle casserole evenly with remaining Parmesan cheese and butter. Bake, uncovered, at 350 degrees for 1 hour.

What are you serving for Easter? Add links to blogs or recipes in Comments!

How do you keep your recipes organized?

2009-03-26T20:42:00Z

The short answer? I don’t. I have stacks of cookbooks, food magazines, print-outs from your blogs, The Nest’s Recipe Finder and other online recipe resources—not to mention the random clippings I pick up here and there. All piled up, everywhere. In absolutely no order or organizational system.

So I was really fired up to hit the International Home + Housewares Show to see a demo of the DEMY—a touch-screen digital recipe file that holds up to 2,500 recipes in a database. As I suspected, it was love at first sight.

It’s like a Kindle hopped in the sack with an iPhone and produced a slick, kitchen-savvy gadget that stores and organizes all of your recipes. You upload recipes (and photos!) to an online database at KeyIngredient.com, plug the device into the USB port on your computer, and it automatically syncs up. DEMY has built-in timers and conversion tools, an in-depth list of ingredient substitutes and a splatter-proof, kitchen-friendly design. A la iPhone, the screen rotates so the device is readable vertically or horizontally. The cherry-on-top feature? For a few extra bucks, you can create your own custom-print cookbooks in a click or two through KeyIngredient.com.

The only feature that hurts is the price—$300. Oh, and it's only available for pre-order through Amazon.com right now. Normally I don't write about unreleased products, but I consider this fair warning so you can start saving for it now. They'll start shipping DEMY in May.

Also, I only played with the DEMY for a few minutes—just enough to love it, but hardly long enough to decide if it's a gadget I'd use daily. I'll never give up paging through cookbooks and mags for recipes, so I wonder if, after the novelty wears off, I'd go back to analog recipe-keeping.

Would you use a device like this daily? Weekly? Never?

How do you keep all of your recipes organized?

What is agave nectar?

2009-03-18T20:22:00Z

This natural sweetener is produced from the juice of different species of agave, a spiky succulent dessert plant. (Tequila and mezcal are made from blue agave.)

Agave nectar is touted as a diabetic-friendly and healthy alternative to refined or processed sucrose (think: table sugar) because it has a low glycemic index; it doesn’t cause a spike in blood sugar levels the way regular sugar does because it takes the body longer to digest and absorb the carbohydrates in it. Instead, this sweet stuff is high in fructose—the natural sugar found in fruit, fruit juice and some vegetables. (High fructose corn syrup, or HFCS, is an entirely different animal because of the major processing it undergoes.)

Agave nectar has 60 calories per tablespoon, roughly the same as sugar, but because it is about 30 percent sweeter than sugar, you use less of it. The makers of Madhava’s Agave Nectar suggest a substitute ratio of about 2/3 cup nectar for 1 cup of sugar in a recipe. Other web sites recommends as little as 1/4 cup agave nectar for 1 cup sugar. It's one of those substitutes you have to tinker with until you figure out what works in your recipes. And, because it's a liquid, if you’re baking with agave nectar, cut the amount of liquid in your recipe by 1 ounce per 1 cup of agave nectar.

Light, amber, dark and raw varieties of agave nectar are processed slightly differently to produce different flavors. Dark is the strongest and has a molasses flavor. I've been using the amber nectar in my morning coffee, and the flavor is slightly different than what I'm used to. It's not bad, but I'll probably switch to the more subtle light or raw. The type of agave used will also affect the flavor. Madhava only uses Salmiana agave.

I haven't cooked with agave nectar, but I plan to. Mrs.Lee uses it to sweeten yogurt, cereal and tea, and recommends the book Baking with Agave Nectar: 80 Recipe Using Nature’s Ultimate Sweetener by Ani Catalano. Kristen61607 used honey instead of agave nectar in these Lemon Cranberry Muffins on her blog, Le Petit Pierogi, but if you’re curious to try agave syrup, the recipe looks like a winner.

A warning for pregnant and TTC Nesties: On his web site, Dr. Andrew Weil, my go-to source for good alternative and natural health information, mentions a published study that advises pregnant women to avoid agave nectar because some species of agave contain steroids with contraceptive effects that could lead to miscarriage. Weil thinks the risk is very low. Talk to your doctor if you have any concerns or questions.

Share links, recipes, tips or questions about agave nectar in the Comments section!

Looking for a hearty St. Patrick's Day meal?

2009-03-16T21:46:00Z

Forget the corned beef and cabbage. Technically, it’s an American creation (some say the authentic Irish version is made with bacon, not beef), and you’ve probably already seen 738 recipes flying around the Internet this week. I’m bucking tradition. Sort of.

This recipe came to me like a bolt of lightning: Irish Colcannon meets English shepherd’s pie. Colcannon is a traditional Irish mashed potato dish—basically, mashed potatoes with cabbage, and maybe some ham or bacon, mixed in. Why not throw it on top of a thick base of seasoned ground beef. Really. Why not? (English shepherd’s pie is typically made with mutton, not beef, so let’s not get into the Ireland vs. England business.)

Got a killer soda bread recipe? Irish stew? Or a legendary corned beef? Add links to St. Patty’s-friendly recipes on your blog in the Comments section, please!

Colcannon Pie
Serves 4 to 6

2 pounds Yukon gold potatoes, peeled
1 tablespoon salt
11/2 pounds ground beef
1 medium onion, diced
2 cups frozen peas and carrots
1 teaspoon Worcestershire sauce
1/2 cup beef or vegetable broth
1 small head cabbage, cored and thinly sliced
1 stick butter, plus 2 tablespoons
3/4 cup hot milk
2 scallions, finely chopped
sprigs of fresh parsley, to garnish
salt and freshly ground black pepper, to taste

Bring water to a boil in a pot large enough to hold a steamer basket with the sliced cabbage.

Place the potatoes and salt in a second pot and fill with cold water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the potatoes are fork-tender.

While the potatoes are cooking, melt two tablespoons of butter in a large, heavy skillet set over medium heat. Saute the onions until tender, about 10 minutes. Increase heat to high. Add the ground beef and sauté until browned. Reduce heat to medium. Stir in the peas and carrots, Worcestershire sauce and broth. Simmer, uncovered, for 10 minutes. Taste and season with salt and pepper.

Preheat the oven to 400 degrees.

Place the cabbage in a steamer basket set over the pot of boiling water. Cover and steam the cabbage for 5 minutes, or until tender, then drain. Using a pair of kitchen scissors, roughly chop the cabbage into smaller pieces.

Drain and mash the cooked potatoes. Cut the butter into pieces and add to the potatoes. Add the milk, cabbage and scallions to the potatoes, stirring gently. Season with salt and pepper to taste.

Scrape the ground beef mixture into a large baking dish. Cover with mashed potatoes. Path the top of the potatoes with the back of a wooden spoon to make attractive “peaks”.

Place the dish in a 400 degree oven and cook until browned and bubbling, about 30 minutes. (If the potatoes are not lightly crisped and browned, set the dish in the broiler for 2 to 3 minutes before serving.)

Garnish with parsley and serve.

Tips for roasting vegetables?

2009-03-04T14:35:00Z

The last gasp of winter isn’t too far off, and I’m taking full advantage by roasting every vegetable I get my hands on before grilling season takes over. If you’re still stuck on steaming or boiling your veggies, take this as a challenge—once you get the hang of this technique, you’ll never go back.

Roasting brings out the natural sweetness in vegetables and concentrates their natural flavors. Look no further than garlic for a perfect example. In the raw, it’s pungent and almost bitter. Roasted, it’s sweet and mild.

My current favorite is cauliflower, thanks to Chicago-based chef and jazz percussionist Alan Lake. He served roasted cauliflower at a luncheon where a massive truffle was to be the guest of honor, but the cauliflower stole the show. (Partly because making cauliflower is feasible in the everyday; truffle sandwiches, not so much.)

His technique? He slices a head of cauliflower horizontally, into three or four 3/4-inch slices, sears the slices on both sides in a hot, oiled skillet until the cauliflower is thoroughly browned, then finishes roasting in a high oven—about 450 degrees for 10 minutes. Season with salt, pepper and a splash of fresh lemon juice. I could make a meal out of this.

More roasting tips:

* Preheat oven to 450 degrees. Most recipes call for 400 degrees, but I think the hotter temperature does a better job caramelizing most vegetables, and in less time.

* Roast veggies on a shallow jellyroll pan covered with foil. The sides on a deep roasting pan are too high for this kind of roasting because there’s not enough direct, hot airflow over the vegetables.

* Cut the vegetables into uniform pieces, whether you want small chunks or heartier, bite-size.

* Don’t toss vegetables in oil. If you use more than a teaspoon of oil per cup of vegetables, the roasted veggies will be too heavy and oily. This is when you want one of those refillable pump spray bottles, like the Cuisipro Oil Mister, (pictured). First, spray a medium-heavy coat of olive oil on the bare foil. Spread the vegetables in a single layer on the pan, then spray the vegetables with a coat of oil. Shake the pan to toss and coat the vegetables.

* Season the vegetables with dried herbs, salt or pepper.

* Roast until the vegetables are browned and tender. If the veggies look dry, spritz with oil again.

* It could take as little as 20 minutes, or as long as an hour to roast the vegetable, depending on the size and type. Check the vegetables at the 20-minute mark, flip and stir with a spatula, then check every 10 to 15 minutes until they’re done.

Photo courtesy of Cuisipro

Cutting "against" the grain?

2009-03-02T18:23:00Z

Tough cuts of meat like flank, London broil and brisket have long muscle fibers running through the meat. Slicing against the grain cuts the fibers, which makes the meat less chewy.

When a recipe calls for you to cut meat “against” or “across” the grain, cut or slice the meat in a line perpendicular to the long, fibrous strands, holding the knife at about a 45 degree angle to the steak. (To put it another way: if the grain runs east/west, slice north/south.)

Flank is one of my favorite cuts of beef (unless someone else is paying for the aged, prime porterhouse)—it’s fast and easy to cook, feeds a crowd and has an incredible beefy flavor. Lately, I’m hooked on this Thai beef salad recipe. Out of the bottle, fish sauce is pungent (which is a nice way of saying…it reeks). But a splash or two in this dressing is essential. You can find several brands of fish sauce in any Asian grocery store, and many large supermarkets or gourmet stores will carry one brand.

Ingredients

2 pounds flank steak, or skirt steak

5-10 small Thai chili peppers, split in half length-wise (substitute: jalapenos or serrano chilies, minced, or 1 tablespoon sriracha sauce)

2 large cloves garlic, sliced crosswise very thin 1 tablespoons brown 5 tablespoons fish sauce (Golden Boy brand is recommended)

3 limes, juiced (about 1/2 cup)

1 head Bibb, Boston or Romaine lettuce

1/2 English cucumber, or 1 regular cucumber (seeded), peeled and thinly sliced

2-3 shallots or 1 small red onion, thinly sliced

5 sprigs cilantro, stems discarded

5 sprigs mint, stems discarded

Preheat grill or broiler. Sear steak on both sides over high heat, about 2 minutes per side. Lower heat to medium and continue cooking until medium-rare, about 8 minutes. Set the meat aside. When the meat cools, slice the steak in half horizontally (so you end up with two longer, narrow sections of steak). Cut the meat against the grain into very thin slices, about 1/8-inch thick.

Stir the chiles, garlic brown sugar, fish sauce and lime in a large bowl until the sugar dissolves. Add the sliced meat, cucumbers and shallots. Toss to combine. Taste and adjust seasoning as necessary.

Arrange whole lettuce leaves on a serving plate. Place the beef on top. Garnish with cilantro and mint.