Don’t ask me how, but my husband has a knack for finding cool kitchen accessories that actually live up to their claims, and this thing is no different. Because that’s what I thought when I opened it during what I like to refer to as “A Very Foodie Christmas” last year—what is this thing?
This thing is the Herb Savor from Prepara. Aesthetically pleasing in its design, the Herb Savor was created to prolong the life of fresh herbs for up to three weeks. Having been in a cooking slump, until recently the thought of cooking with fresh herbs really hadn’t crossed my mind. But last week, I decided to reinvigorate one of my favorite go-to recipes—oven-roasted fingerling potatoes sprinkled with sea salt—with some fresh Italian parsley. Noting the presence of the still-unused Herb Savor sitting on the kitchen cabinet, I figured I might as well buy a big bunch of parsley and finally give it a whirl.
I have to admit that on Monday I wasn’t certain what I would write about today. It’s been one of those weeks, right? But Tuesday morning I was putting together a crock pot dish before work, and when I started grating the ginger it dawned on me—Microplane’s excellent (and sharp!) kitchen tools. I have the zester/grater pictured above (in red), and a spice grater sans handle, both of which I use on a fairly regular basis.
Aside from being well made, extremely sharp and impossibly sturdy (I’ve had mine for five or six years), I love that they’re made right here in Arkansas, about an hour or so north of Little Rock. Located in Russellville (aka RussVegas), Microplane started out innocently enough as a woodworking tool, created by brothers Jeff and Richard Grace, whose company manufactured parts for the printing industry. But it was a Canadian woman more than 1,400 miles away who helped bring Microplane into our kitchens.
Although I have no statistics to back this up, I feel like it’s safe to say that the holidays are probably the time when serious baking is undertaken the most. I know it’s when I am more likely to make fresh bread or try to recreate (with some similarity) one of the complicated recipes in my Baking at Home with the Culinary Institute of America cookbook. So, during my most recent trip to Fresh Market, I was wandering the aisles in that “I only came in for a couple of things, but now I need all of this stuff too” stupor that always overtakes me the second I walk through the door, when I stumbled upon the small but well-stocked pet section.
And that’s when I decided I would actually bake treats for my dogs.
I’m pretty sure I went for CloudStar’s Buddy Biscuits partly because the cute burlap-style packaging and bone-shaped cookie cutter had me at hello, but hey, why not do something a little different and bake fresh treats for my furry little children?
And bake them I did…
If you have ever attempted to construct a gingerbread house, you know how daunting it can be.
This is a replica of the Fairmont Royal York hotel in Toronto. It took three weeks to build this gingerbread version.
Most of us don’t have the ambition, “people” power or materials to construct these masterpieces. I explored other possibilities, history and finally our attempt.
Thanksgiving is quickly headed this way, and with it typically comes turkey, dressing and all the trimmings. My husband and I established our own Thanksgiving tradition several years ago when we were still dating—we spend the day at home cooking, watching parades and football, and just hanging out. Oh, and drinking. Instead of a day filled with yelling, arguing and my aunt’s dry turkey and questionable side dishes, we do it all here at home, and we do it our way.
Our early obsession with The Food Network, namely Alton and Emeril, led to experimentation in the kitchen and our ultimately tweaking and combining a couple of recipes into a for the most delicious, juicy, spectacular turkey ever to be made in this world.
And it’s all about the brine, baby. Interested? Click below for the recipes for our brined and roasted turkey!