Tip of the Day – Save Your Parmesan Rinds

parmesan rindAfter you’ve grated your block of Parmesan right down to the hard rind, don’t you dare throw it out. Place it in a plastic bag and stick it in the freezer. Next time you make stew, soup or spaghetti sauce, just toss in a big chunk of rind as it’s cooking, and that great intense, salty unique Parmesan flavor will infuse the sauce…just don’t forget to remove it before serving! If you do forget, please click here immediately. 🙂

The Most Important Tools in Your Kitchen – Your Knives

A sharp, well balanced knife that feels good in your hand is a pleasure to work with and makes cooking that much more enjoyable…when the right knife is used properly, it really makes you feel very “cheffy”. I’ve already posted how to sharpen knives and keep them sharp, and the amazing chart below (which I totally copied from Kitchen Kapers) really helps you figure out exactly what knife to use (or buy) for the job at hand.

There is need to go crazy buying knifes. I recommend starting out with a good quality 8″ chef’s knife (the workhorse and the most important tool in your kitchen, imho), a 3″ paring knife, 5″ Tomato/Utility Knife, a 10″ serrated bread knife and a honing (sharpening) steel. Just make sure you store them properly (I love my magnetic knife holder) and you should be ready to tackle any kitchen cutting job with ease.

Style of Knife Shape of Knife Ideal Job for Knife
2 3/4″ Peeling Knife For peeling of all round vegetables – potatoes, onions, etc.
3″, 4″ Paring Knifes For paring, peeling and slicing small fruits and vegetables.
5″ Tomato/Utility Knife (Serrated) For tomatoes, salami, croissants.
5 1/2″ Boning Knife For separating meat from bone, cooked and uncooked. The smaller the size of the meat (or bone) the more flexible the blade should be and vice versa.
5″, 6″ Utility Knives As the name indicates, for many, but not for all cutting jobs. Peeling, slicing, chopping, carving.
8″, 10″ Carving/Slicing Knives For carving medium sized roasts and fowl, cutting large vegetables, fruit.
6″, 8″, 10″ Chef’s Knives For chopping and dicing. The knife handle is rocked up and down with one hand while the fingers on the other hand rest slightly on the back of the blade, towards the tip.
8″ Bread Knife (Serrated) For cutting bread or any other food of soft substance with a tough skin or crust.
5″, 7″ Santoku Knives For slicing and chopping. Hollow edge allows air between blade and item being cut for extra thin cutting. Unique edge must be sharpened by professional.
Cleaver For chopping through joints or bones.
10″ Sharpening Steel For sharpening the knives. A sharp knife will provide maximum safety. Use the sharpening steel regularly, preferably every other time the knife is used.

Quinoa with Sautéed Vegetables and Caramelized Onions

Quinoa (keen-wah). If you haven’t tried it, you really should give it shot. It’s a pseudocereal with a slightly nutty flavor, which makes it a great alternative to rice. Quinoa is extremely nutritious and has a very high protein content (12%–18%), making it a healthy choice for vegetarians, vegans and athletes.  Unlike wheat or rice, which is low in lysine, quinoa contains a balanced set of essential amino acids, making it an unusually complete protein source. And the best part about it is…it tastes great! For this recipe, we prepared it like you would rice and mixed it with sautĂ©ed vegetables and caramelized onions for a quick, delicious healthy meal. You can use any vegetables you like in this dish…everything seems to go well with quinoa and you can find it just about anywhere these days…Nature’s Earthly Choice is a great brand.

Please click here for a printable recipe.