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© Chef LaLa

Cooking with wine is a great way to concentrate intricate flavors and tenderize meat without adding extra fat.  Depending on how you prepare your food, some or all of the alcohol in the wine will evaporate, leaving behind a sophisticated blend of flavors. The key to great flavor is to cook with wine that you would use for drinking – not the expensive bottle you’ve been saving for a special occasion - not something labeled “cooking wine” either.  Cooking wine just cooks down adding a saltier flavor while drinking wines have more complex flavors, so a wine with a fruity flavor, for example, will add a concentrated fruitier flavor to your meal.  If you aren’t sure what type of wine to use, keep in mind what you are cooking and the overall flavor you want it to have – sweet, dry, spicy, etc.  Wine should be added toward the end of the cooking process unless used as a marinade and if you want the flavor of wine without the alcohol, be sure to reduce your sauce until no liquid remains, keeping in mind that white wine alcohol evaporates more quickly than red.

© Chef LaLa

Whether you are looking forward to a juicy grilled chicken breast, a burger or filet mignon, you should always play it safe by following a few simple rules for purchasing, storing and preparing meat.  When in doubt, throw it out so you don’t get sick, especially if you are serving it to children, the elderly or anyone whose immune system is weakened and are even more susceptible to bacteria found in meat. 

• Be sure to refrigerate fresh meat within 2 hours of buying it as it will spoil if left at room temperature and never thaw frozen meat at room temperature or it will spoil.  Defrost in the refrigerator overnight for boneless or 2 days for bone-in or submerge frozen meat sealed in air-tight packaging in cold water for an hour.
• Cook meat soon after you buy it. Whole pieces of beef, lamb or veal will stay fresh in a refrigerator for three to five days, but ground meat lasts two days.
• Whole pieces of meat, like beef, veal, lamb steaks or chops, should be cooked to at least 145 degrees F (medium rare) in order to kill surface bacteria. Cook to 160 degrees F (medium) or 170 degrees F (well done) and chicken to 165 degrees to cook thoroughly and be safest.
• Ground meat should be cooked to a minimum of 160 degrees and chicken to 165 F because when ground, surface bacteria can be spread throughout the meat so it is not safe to serve hamburgers or meat loaf underdone, especially when serving to children, the elderly and anyone whose immune system may be compromised.
• Use a meat thermometer to be certain the meat has reached a safe temperature. Don’t rely on the color as meat can change color before it has reached a safe temperature.  Be sure to insert the thermometer into the thickest part of the meat.
• Keep cooked meat at 140 degrees F when serving and refrigerate leftovers within two hours.  Meat left out longer is likely to have harmful bacteria and should not be consumed.
• Throw out refrigerated leftovers after four days.

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© Chef LaLa

1 pinch	less than 1/8 teaspoon (dry)
1 dash	3 drops to 1/4 teaspoon (liquid)	1/4 teaspoon or less
3 teaspoons	1 tablespoon	1/2 ounce (liquid and dry)
2 tablespoons	1 ounce (liquid and dry)
4 tablespoons	2 ounces (liquid and dry)	1/4 cup
5 1/3 tablespoons	1/3 cup
8 tablespoons	4 ounces	1/2 cup	1 stick butter or ¼ pound
1 cup	8 ounces (liquid)	1/2 pint
4 cups	32 ounces (liquid)	2 pints	1 quart
16 cups	128 ounces (liquid)	4 quarts	1 gallon
1 quart	2 pints (dry)
juice of 1 lemon	2 to 3 tablespoons
juice of 1 orange	About 1/2 cup

© Chef LaLa

There’s no better time than now to update your first aid kit and make sure you’re ready for a summer of fun.  As with all medications, it’s a good idea to go through them once a year and replace anything that has expired.  Store your supplies either in a first aid kit or in a clear plastic container in a cabinet where they are easily found but not accessible to children.  Medicines should be stored away from bathrooms and kitchens where they are subjected to heat and humidity.  Each first aid kit should contain the following items:

If anyone in your home is allergic to bee stings or needs special medications for allergies, asthma or other injuries, disease or disorders, be sure to necessary medications on hand for emergencies.  If you live in an area prone to earthquakes or other natural occurrences, be sure to have emergency supplies on hand to protect your whole family.

© Chef LaLa

Bring on the heat and make your dishes go from mild to wild by adding fire and flavor to your food with chile peppers.  While bell peppers are sweet and mild, Habanero, the hottest, can be fiery.  The heat or fire is caused by the natural chemical in peppers called capsaicin, which stimulates nerve endings in the skin.

Peppers have been consumed in the Americas since 7500 BC and were cultivated around the globe when Columbus discovered that their taste was similar to black pepper. Many cultures use some type of peppers in their cuisines because they add flavor and are believed to have medicinal benefits.  Red chilis contain high amounts of vitamin c and provitamin A and are a good source of most B vitamins, B6 in particular. They are also very high in potassium, magnesium and iron. Peppers can be used raw, roasted, baked, pickled, grilled, and in powder form.  Since they are so good and so good for you, why not try some today*:

 *As with anything, moderation is the key.  If you suffer from digestive disorders such as GERD or IBS, peppers can aggravate these conditions so be sure to check with your health care provider before adding peppers to your diet. 

© Chef LaLa

Kosher salt is called so primarily because its large crystals are used for making meats kosher.  The process is done in part by sprinkling coarse salt on the surface of the meat to absorb the fluids.  Kosher salt is typically free from additives commonly found in table salt, making it a favorite for cooking because it has a gentler flavor.  Kosher salt is usually sold in large boxes and can be found in the spice and baking section of your market.  Don’t let the large box scare you as it has many uses and has an indefinite shelf life if stored properly.  A little goes a long way, so when using instead of table salt, use the conversion guide on the back of the box since some brands have larger crystals than others but keep in mind that 1Tbsp of table salt= 1 ½-2 tsp of kosher salt.  It is best used in highly liquid recipes or for rimming a beverage glass or lightly topping baked goods such as rolls, pretzels or baked potatoes before baking for a little flavorful crunch.

© Chef LaLa

Garages have a variety of uses from a place to store your car, to a place for hobbies, but many people use their garages for storage for the many items they no longer need, taking up valuable space they could utilize for something better.  Want less clutter, more space and even a few bucks to take a much needed summer vacation?  Call an organization like Goodwill regarding gently used unwanted items to get a much needed tax deduction or have a fun family garage sale.  It can be a very scary task at first glance but a few simple steps will make it easy and maybe even fun.

First, take stock of the contents of your garage and perhaps the closets and rooms throughout your home that are overfilled with junk and extra furniture and remove the items you no longer need.  If you haven’t used it in a long time, you probably don’t need it. If you can utilize it somewhere else in your home, now is the time to make the change, otherwise let it go.  Still can’t part with some items because you want to remember them forever?  Take a digital photo and you’ll have the memories forever without all the clutter.

Next, do away with the dirt that surrounds all the clutter so you will have a clean slate to work with and find ways to better utilize the space in your garage.  Purchase cabinets or clear plastic bins you can label to store items you need access to.  Use ceiling joists to hang storage areas for items like bicycles and camping gear to give you more room to park cars.  Be sure to use the joists and not hang anything too heavy for the hooks you use.  Use small bins to keep items for home repair and craft projects easy to get to. Put items that can harm pets and children out of reach, such as tools, cleaning items, and chemicals. 

Finally, have that garage sale and sell items for at least 50% less than you paid.  People will try to bargain but don’t ask too much to start with or they won’t even be interested.  Label items with removable stickers before the sale so there won’t be any confusion over pricing and have the kids help you make signs that draw traffic from the main streets near your home.  Plan to have your sale when the weather is good and start early as most people that shop garage sales expect to be there early to get the best bargains.  Plan to donate anything you don’t sell at the end of the day and you can still get a tax deduction for those items too.  Post an ad for your garage sale on www.craigslist.org and anywhere in your community that might draw customers and tell your neighbors and friends to stop by. Enjoy the rewards…. a clutter free garage to park your car, a place to do hobbies, or just a few extra bucks in your pocket from getting rid of items better utilized in someone elses’s garage.    

© Chef LaLa

Fresh, colorful berries at your local supermarket or farmer’s market are a sure sign that summer is here.  Some sweet, others tart, berries are a delicious and nutritious treat and can be eaten whole, served fresh, frozen or in baked goods. Berries are available all year from a variety of sources, though most are considered summer fruits.  They are best consumed within 2-3 days and should be washed just prior to serving but can be kept frozen for up to a year. 

Berries are a great fat-free source of nutrients such as vitamin C, fiber, and antioxidants and should be included in your daily recommended 5 servings of fruits and vegetables for optimal health.  Eat fresh, dried, canned, as a jelly or jam or add as a topping to cereals, yogurt, waffles, ice cream, salads and sorbet, or add to your favorite smoothie, beverage, sauces and baked goods such as pies, tarts, and cakes.

BERRY VARIETIES

Blackberry Black/Red Grape Blueberry Boysenberry Cranberry Currant Gooseberry Green Grape

Lingonberry Loganberry Mulberry Fuyu Persimmon Hachuya Persimmon Raspberry Strawberry

© Chef LaLa

Smoked salmon

is typically a fillet that has been cured and then hot or cold smoked.  Due to its moderately high price, smoked salmon is considered a delicacy.  Since salmon is a large and fatty fish, it’s an excellent fish for smoking, which gives it a very distinct, smoky flavor and light texture.  There are two ways to prepare smoked salmon, either cold-smoked or hot-smoked, which are very different.  Cold-smoked salmon is usually frozen first to kill parasites and is not cooked, but salt cured, usually in a flavored brine, then air-dried in a cool place to allow the smoke to penetrate.  It’s then smoked at a very low heat to lend a smoky flavor and a silken texture best for salads, appetizers, on bagels and other cold preparations.  Hot-smoked salmon can be served hot or cold because it’s actually slow-cooked and is best in such things as eggs, pastas, and potato dishes.  The process of hot smoking salmon is similar to cold-smoked, cured or not, but it is slowly cooked in a smoker, making it similar to cooked fresh salmon.   

© Chef LaLa

Mushrooms are a great low-calorie, sodium-free, fat-free source of potassium and other nutrients and lend a fun flavor and texture to stir-fries, casseroles, pastas, rice dishes, pizza, meat dishes, burgers, salads and more.  Available in many varieties, mushrooms are a great addition to a multitude of dishes and are even great as a grilled, sautéed, baked or fried side dish.  Be sure; however, to use fresh, closed-gill varieties from your market as the ones that are decaying or picked from your own garden may be poisonous/toxic.  Try marinating, stuffing, pickling or many other options for enjoying mushrooms.