Crafting Fig and Apple Jam at Home

I've been on a fig and apple kick this week. Last weekend I wrote about my little productive fig tree and yesterday I rambled on about my apple harvest. Last night, I decided to craft a fig and apple jam from scratch.

I love fig jam and cheese, but I don't always like the price of those little jars of fig preserves. When I was poking around the California Fig Advisory Board's website last week, I noticed that there were lots of recipes for dried figs. I had never used dried figs but I suspected that their recipe for Fig-Apple Jam would result in a delicious jam similar to the one I have been buying. Alas, my instincts were correct because I made that recipe last night and the results are excellent!

The recipe is pretty simple and features dried figs, apples, the zest and juice from an orange and lemon and lots of sugar. The procedure requires snipping the stems off the dried figs, pulsing the figs and apples in the food processor, and then basically simmering the sweetmixture for about 40 minutes.

I was quite impressed with the end result and when I dolloped some of the warm jam on a cracker with a little blue cheese I knew I had a slam dunk keeper of a recipe. I think it would make a great addition to a holiday cheese basket. And, one of the big bonuses to the recipe is that dried figs are available yearround, so you can crank out this recipe on the colder darker drearier days of winter!

So, if you like fig, cheese, apples, jam, give this one a shot!

Photo by Melissa A. Trainer

--Melissa A. Trainer

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Tackling the Backyard Apple Harvest

We have an old apple tree in our yard. Unfortunately, we don't know its age or variety. This year, however, we havea bumpercrop of apples which we picked last week. This weekend I plan to put my nose to the grindstone and do something with them.

My brain has been running wild with ideas--apple chutney, applesauce, cake, muffins, cookies, pie or tarts? Maybe a savory sauce to serve with a roast? I've consulted my disastrous recipe folder, my old blog posts, websites, The Forgotten Skills of Cooking by Darina Allen, the Washington State Apple Commission, and various little community cookbooks.

While trying to bring my thoughts under control, I gathered links and recipes to solidify my plan. Here are some of the things I now have on deck. If you have a bumper crop of apples, then you might find these resources helpful as well.

Buttery Apple Cake from Land O' Lakes--a classic and a staple in my collection.

Cascade Chunky Applesauce

The Original Morning Glory Muffin from Nantucket in 1978

The Forgotten Skills of Cooking by Darina Allen--In this book, Darina includes wonderful insights and recipes for cooking with old apples. In the header to her recipe for applesauce, she mentions that old apples tend to break down into a fluff. Much to my delight, I noticed that indeed my heirloom applesauce had a "fluffy" texture to it.

The Apple LoversCookbook

What are your favorite apple recipes?

Photo by Melissa A. Trainer

--Melissa A. Trainer

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Feeding the Young Athlete...Revised and Updated!

Do you struggle to feed the athletes in your family? Are you baffled when it comes to pre and post practice meal solutions? I have felt this way for a long time. Admittedly, I've been going up to bat for a number of years on this topic, but I always feel like there is room for improvement, especially now that my athletes are teenagers!

About ten years ago, I discovered Cynthia Lair's self-published book entitled, Feeding the Young Athlete. Cynthia is an Assistant Professor in the Nutrition and Exercise Science Department at Bastyr University. Her book has been a fabulous resource that I have used over and over. When I discovered that Cynthia had revised the book, I was excited to get a review copy.

Hot off the press and now published by Readers to Eaters, this book is eye catching and improved. Many of the original recipes remain, but Cynthia has also added new ones such as the delicious and satisfying Gingerbread Molasses Cookies. (Cynthia is featuring the recipe on her website and you can find it here.)

When I received my review copy I purposefully left it on the kitchen table for the afterschool feeding frenzy. The eye catching graphics and sensible quotes caught the eyes of all my children. They sat and read the book, commenting approvingly on recipes and tips. I definitely think they digested the material as well.

Thank you, Cynthia and Readers to Eaters, for a great family-friendly culinary resource!

--Melissa A. Trainer

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Professional Results with a Waring Pro Slicer

With the price of meat positioned to go through the roof in the next few months, I think it's worth talking about auseful tool--the Waring Pro Slicer. I have had this slicer for nearly seven or eight years and it is excellent.

Admittedly, this isn't a tool that I use daily, but it is one that works beautifully when put to the task of tackling leftover roast beef or pork. Of course, there are many ways to use up leftover meat, but this meat slicer does a fabulous job of slicing meat into paper thin pieces that are easily incorporated into sandwiches or paninis. (Sandwiches and paninis are, without a doubt, great meal stretchers!)

I like the appliance because the suction cups on the base prevent the machine from slipping and the hand guard protects fingers from the super sharp adjustable slicing blade. The versatile machine also works well for slicing leftover bagels, baguettes, salami, and cheese. Do you use a meat slicer?

--Melissa A. Trainer

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What's On Your Feet In The Kitchen?

A fun discussion broke out on Twitter today, when some of my foodie friends admitted, sheepishly, that they cook in barefeet. "And it's killing my back!"

Others chimed in giving Crocs a thumbs up for comfort. (Just like Mario Batali, pictured here with a few people who you might recognize!) Others were big on Dansko. I know pros who swear by Birkies and Keens. It really is a matter of safety, as well as comfort. Splattering hot anything on your tender tootsies is a real burn!

One dude found what sounds like a perfect middle ground: kitchen slippers! Genius!!

Yet, when I went surf/shopping for some, all I found was the silly mop slippers. Huh? Do these work? I might be willing to give 'em a try!

-- Leslie Kelly

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Drinkable Dessert: Liquid Indulgence

This week on Kathy Casey's Liquid Kitchen, treat yourself to my Liquid Indulgence! Perfect as an after dinner sweet, The Quiet One from Vitamix expertly blends ice, vanilla ice cream, brewed espresso and caramel. Add a float of mezcal and a pinch fleur de sel for a fun way to end your meal.

Salud! -Kathy

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Trying To Make A Mole Verde

Last week, while visiting my sister in Los Angeles, I had some absolutely killer Mexican meals at a teeny place on Colorado Boulevard in the Eagle Rock neighborhood. The flavors were so bright and fresh, the spices so unusual and exotic. I went to Cacao Mexicatessen twice during my stay just to make sure it was as good as I thought it was on that first visit.

Both meals, I swooned over the mole. One was the dark, almost bittersweet sauce most people think of as mole. It was mixed with corn tortillas for an unusual take on chilaquiles, a couple of fried eggs on top.

The second serving was an unusual mole verde, one of the many variations from Oaxaca. This one was made with ground pumpkin seeds, jalapeno peppers, tomatillos and chicken stock. At least that's what I'm guessing. I searched for a recipe and found one that seemed about right, so I made it last night. Chili rellenos -- baked, not fried -- sat on top of the smooth, spicy sauce at the restaurant and I was determined to try and recreate the dish at home.

It turned out pretty well, though the sauce was nowhere near as smooth as the mole prepared by the seasoned pros at the Mexicastessan. And I'm sure my cheese filling for the poblano peppers was far from authentic, a mix of ricotta and chevre. But its tangy kick was just the right note to go along with the fiery symphony of flavor from the sauce.

Going to restaurants satisfies on so many levels, the great food and fun conversations around the table, the pleasure of enjoying good service. There's really nothing like hitting that magical trifecta. Sometimes, a wonderful experience is inspiring, too. I definitely plan to try making that mole again.

-- Leslie Kelly

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Mole Verde Recipe MyRecipes.com - Find the Best Recipes, Dinner ... Mole Verde Recipe at a Glance. COURSE: Main Dishes; CONVENIENCE: Make-Ahead; CUISINE: Mexican; MAIN INGREDIENT: Pork, Vegetables; COOKING METHOD: Blender, Food Processor Dona Maria Mole Verde - General Topics - Chowhound I poached some chicken breasts this morning before going college with the express purpose of trying out this mole. This is the brand found in (I belie Dona Maria Mole Verde Recipes ifood.tv Enjoy special collection of trusted dona maria mole verde recipes submitted, reviewed and rated by ifood.tv community. Meet people trying dona maria mole verde recipes. How to Make mole verde Sauces & Dips Chef Zarela Martinez demonstrates how to make mole verde. This sauce with slight tartness is perfect for tamales. It is a traditional green ground sauce with tomatillos. Mexican recipe for mole verde - Easy mexican recipes, traditional ... One Mole you cannot go around: the Mole Verde, in a very few, and easy steps. How to Make Mexican Mole Verde eHow.com Mole is the national dish of Mexico. Mole comes from the Aztec word "molli," meaning sauce or concoction. This sauce is diverse, with colors varying from brown, green ... Chicken in green mole: Pollo en mole verde : Mexican Recipe A mole is a stew which incorprates ground chiles, seeds, and sometimes nuts. The basis of a mole verde is the tomate verde, called a "tomatillo" ... Mole Verde con Pollo for Cinco de Mayo Cooking in Mexico Your question has spurred me to keep on trying. Someone must ... Your mole verde, is the first dish that i try to make at home from your archive of recipies. 5 Traditional Mexican Mole Verde Recipes (Green Mole Verde) How to make Mole Verde Ingredients 6 chicken pieces 1 bunch spinach 1 small bunch cilantro 150gr. ground pumpkin seed 6 serrano chiles 6 green tomatoes How to Cook Mole Verde Stew - YouTube Authentic Tex-Mex prepared by a Gringo Texan. Best served on top of white rice with a six-pack of cold Modelo Especial. On location in Abilene, Texas ...

Happy Oktoberfest Y'all!

Today marks the beginning of the 16-day celebration known as the world's biggest beer bash. Millions of people visit Munich, Germany every year for this foamy fete that's been going on since the early 1800s.

Originally, a way to punctuate the end of harvest season, the official Oktoberfest is now centered around pop-up beer halls in vast tents, live music and the beloved bratwurst.

While Munich is the center of the Oktoberfest universe, there have been many spinoffs around the world, and one of those is held in my childhood stomping grounds. In Leavenworth, Oktoberfest doesn't get started until October. But it goes hard for three weekends.

I've never been! Maybe this year. But before I make that kind of commitment, I think I need to invest in my own stein.

-- Leslie Kelly

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Figs from the Kitchen Garden

A few years ago my husband gave me two little fig trees. We planted them in one corner of the yard. They weren't terribly fruitful in that spot. This winter we had to move the trees due to a project and in haste we simply plopped them into the back of one of our raised beds.

Much to my shock, the little fig trees are going gangbusters this year! InJuly I planted a crop of beets under the trees and thenwatered the raised beddaily throughout the summer. Clearly the trees like their new home because this morning I harvestedthe plump ripe figs shown here.

Last nightI experimented with one fig by simply cutting it up, putting it on some flatbread, adding a little olive oil, cheese, proscuitto and homegrownarugula. I broiled the "pizza" for a few minutes andit was quite nice with a glass of wine. However, this morning I decided to harvest more figs and hunt around for inspiration. While doing so, I discovered California Figs, the consumer website produced by the California Fig Advisory Board. It is a fabulous website with lots of tips, recipes, history,and inspiration. This is now my figlicious resource for my crop of homegrown figs! Fig jam, chutney, salads, appetizers plus tips for storing and freezing...It's all there!

Photo by Melissa A. Trainer

---Melissa A. Trainer

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Have Tomatoes, Will Travel

The peak growing season is winding down and I am determined to eat as many summer tomatoes as possible. While visiting my sis in Southern California, that was easy enough to accomplish. In her backyard garden, there are tomato plants taller than me!

We spent one morning picking and preserving a whole bunch of Romas, making a super simple sauce that we simmered and ladled into freezer bags. It will be the foundation she can later build on, turning it into anything from eggplant parm to a fiery enchilada sauce. The flavor of those sturdy plum tomatoes was absolutely delicious on its own, having an almost meaty quality. Making the sauce involved sauteeing some chopped garlic in olive oil, adding halved tomatoes and covering with a lid until they've broken down a bit. Once the tomatoes turned sort of saucy, I mashed them further with a tater masher. Added a little salt at the end, simmered for 20 minutes and it was bursting with fresh, bright flavor. So good!

When it came time to pack my bags, I tried to figure out to take a little bit of the Sunshine State home. Hmm. How to transport? Scanned the kitchen and spotted an empty egg carton! It worked!

While the container of green mole did NOT make it through TSA screening -- it might not be "liquid" but it's considered a paste, like peanut butter and that is a no-no -- the carton of tomatoes were not a problem.

So, I re-created that sauce last night and served it on top of grilled eggplant, finished in a flurry of shaved Pecorino. It was a big hit at the dinner table, keeping the tomato season sizzling along a little longer.

-- Leslie Kelly

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Le Creuset Launches Technique Videos with Michael Ruhlman

I am a loyal Le Creuset customer. For many years now, these enameled cast-iron pans have formed the backbone of my kitchen equipment. I havenumerous Dutch ovens, saucepans, trivets, pate terrines, frying pans, and au gratin dishes. I have purchased many of these new, received them as gifts,or found them at estate sales. I visit the Le Creuset website often because I am always interested in what's new or soon to be released.

Earlier this week, I was quite thrilled to discover that they recently launched a very informative and well done video techniqueseries featuring Michael Ruhlman. Ruhlman is a well-known cookbook author and in the first episode, "Bread Baking," he does a nice job of demonstrating how to use a Le Creuset Dutch oven in order tomake a fabulous loaf ofFrench bread.

In the video, Ruhlman discusses Jim Lahey's groundbreaking technique first featured in The New York Times in 2006and then goes on to demonstrate his own technique for baking a big beautiful loaf in one of the signature Le Creuset Dutch ovens. While watching the video, I really got the sense that the video was about the customer and the cook, NOT the chef. Ruhlman clearly explains how and why he does things and he does it in a sincere fashion that is not at all flashy or flamboyant. That's my kind of teaching!

I was quite excited about the quality of the videos, so I contacted Ruhlman directly via email. He responded quickly and graciously via email, explaining that he was thrilled to be working with Le Creuset and that the videos help him to achieve his goal of getting more people to cook.

Indeed,Ruhlman's culinarygoal worked on me because Iprinted the recipe and am readyto give his method a shot in my treasured Dutch oven!

For Ruhlman's "back story" on the project, click here.

--Melissa A. Trainer

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Explore the Joys of Gluten-Free, Sugar-Free Baking

Sugar may be the next transfat, at least when it comes to foods we are urged to avoid if we want to follow a healthy diet.

Thats why I was happy when a copy of award-winning cookbook author and beloved baking instructor Peter Reinharts latest book, The Joy of Gluten-Free, Sugar-Free Baking: 80 Low-Carb Recipes that Offer Solutions for Celiac Disease, Diabetes, and Weight Loss, crossed my desk.

The book is co-authored by Denene Wallace, who started making baked goods and founded Proseed Flour (which specializes in high-protein/low-carb, gluten-free flour) after being diagnosed with type II diabetes and gluten intolerance.

Reinhart and Wallaces healthful recipesdesigned for anyone sensitive to gluten, who is diabetic, or who needs to reduce carbs to prevent illness or lose weightinclude everything from breads and pizzas to cookies and crackers to muffins and cakes to cookies and pies. There are even recipes for pretzels, coffee cakes, and breakfast treats!

Lemon Drops (refreshing lemon-flavored cookies) are made from a few simple ingredients including almond flour, Splenda or Stevia Extract or Stevia Sugar, eggs, melted butter or margarine, and fresh lemon juice and extract. Frost the cookies with luscious Lemon Fondant Icing and youve got a healthy and flavorful treat. Even vegans can partake by following the dairy- and egg-substitution guidelines included in the book.

Interesting (not to mention inspiring) to note that, as a result of writing this book, Reinhart lost 14 pounds and Wallace was able to completely get off insulin.

The busy baking duo offer sources for nut and seed flours, tips on gluten-free baking, and a list of their classes and appearances around the country on their blog.

Just a few of the many good reasons youll want to order a copy of The Joy of Gluten-Free, Sugar-Free Baking for yourself or a loved one today.

Lemon Drops

Makes about 24 cookies

3 cups (12 oz / 340 g) almond flour

1¹/₂ cups Splenda or Stevia Extract in the Raw, or ³/₄ cup New Roots Stevia Sugar

1 teaspoon baking powder

¹/₂ teaspoon salt

3 eggs (5.25 oz / 149 g)

¹/₄ cup (2 oz / 57 g) salted butter or margarine, melted

¹/₄ cup (2 oz / 57 g) fresh lemon juice

1¹/₂ teaspoons lemon extract

¹/₂ teaspoon liquid stevia

Lemon Fondant Icing

²/₃ cup powdered erythritol, Stevia Extract in the Raw, or Splenda, or ¹/₃ cup New Roots Stevia Sugar

2 tablespoons fresh lemon juice

Position 2 oven racks in the middle of the oven. Preheat the oven to 350F (177C). Mist 2 baking sheets with spray oil, or line them with parchment paper or silicone mats and then lightly mist the surfaces with spray oil.

In a medium bowl, combine the almond flour, Splenda, baking powder, and salt and whisk until well mixed. In a large bowl, whisk the eggs, butter, lemon juice, lemon extract, and liquid stevia together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a very thick, sticky batter (see Cooks Hint 2, below). Scrape down the sides of the bowl and stir for 30 seconds.

Drop the dough onto the prepared pans, using about 1 heaping tablespoon of dough per cookie; alternatively, lightly grease your hands and roll the portions of dough into balls. Space the cookies about 3 inches apart (measured from the center of each cookie).

Bake for 8 minutes, then rotate the pans and switch racks and bake for 6 to 8 minutes, until the cookies are light golden brown and firm to the touch.

Meanwhile, make the lemon fondant icing (which is optional). In a small bowl, combine the erythritol and lemon juice and whisk until thoroughly blended.

Let the cookies cool on the pan for about 3 minutes. While theyre still on the pan, brush the tops with the icing; alternatively, you can dip the cookies into the fondant to coat the tops.

Put the glazed cookies on a wire rack and let cool for at least 15 minutes before serving (this also allows the fondant to set up).

Cooks Hint 1: Dont try to substitute vegetable oil for the butter or margarine in this recipe. It wont create the same flavor synergy with the lemon juice that youll get with butter or a good-quality buttery spread. We highly recommend using an electric mixer for this recipe, because the dough is very thick and sticky and difficult to stir by hand.

Cooks Hint 2: Thick, sticky dough means that the consistency of the dough will resemble cooked oatmeal or porridge, and it will be sticky. A spatula or wooden spoon will stand straight up when inserted into the center of the mixture. The dough will hold its shape when dropped from a spoon, and is even moldable once transferred to a baking sheet. This description applies to many of the recipes for breads, cookies, hush puppies, and crackers. In some instances, we will say very thick and sticky, which means its even thicker and almost, but not quite, stiff.

Reprinted with permission from The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart & Denene Wallace, copyright 2012. Published by Ten Speed Press, a division of Random House, Inc.

Photo credit: Leo Gong 2012

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Repeat After Me: Canning Is NOT Hard

I'm a huge fan of New York Times columnist Melissa Clark, but was bummed to read her latest piece, which advocated for making jam for the fridge instead of preserving it even longer. Canning is not simple,she wrote. And even worse: "What would happen if I did it wrong?Would I kill my whole family after one marmalade-slathered breakfast?"

NOOOO! That's just the kind of black eye the Canning Across America crew has been battling the past few years, trying to encourage potential preservationists that it's possible to put 'em up and eat summer fruit in the chill of winter. There's really nothing to it.

Like anything worth doing, it does take practice. It can be hot, time-consuming and make your kitchen a sticky mess, but it's not hard. Especially if you do small batch canning, which doesn't require the big kettle. Just the nifty basket in the Ball Canning Discovery Kit. Follow the directions. You'll be fine!

-- Leslie Kelly

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Creative Classics: Evander Old Fashioned

This week on Kathy Casey's Liquid Kitchen, I make an Evander Old Fashioned! My creative take on this Golden Age classic uses two of my favorite spirits: gin and rye whiskey! Along with a housemade Spiced Angostura Syrup, Cointreau and a dash of peach bitters, this cocktail is perfect to sip on during the coming fall season.

Slinte! -Kathy

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Name That Fruit!

I've been visiting my sister in Southern California, soaking up the sun and making some delicious discoveries. On a trip to a garden spot called the Urban Homestead in Pasadena, we picked up some of the walnut-size fruit, pictured here.

I had never tasted a jujube, but after munching on them, I did some digging. (Thank you Wikipedia!) The fruit is also known as a red date, Chinese or West Indian dates. Though they taste more like an apple than the sticky dates most people wrap in bacon.

They have quite the storied history, being used for medicinal purposes in addition to culinary applications. Jujubes are believed to have anti-stress properties and they're antioxidants, too.

The head homesteader who sold us the fruit -- as well as beautiful Mexicola avocadoes and honey from the on-site apiary -- told us many folks like to chutnify them. And that's exactly what we did, simmering them on the stovetop with some chopped shallots and raisins, a little bit of sugar and a splash of vinegar at the end. Didn't get as jammy as a typical stone fruit chutney, but the taste was bright and sweet. Just the right note of pucker power. Can't wait to serve it with some grilled pork chops!

-- Leslie Kelly

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Tackle Many Tasks with A Bench Scraper

The basic bench scraper is one of the simplest tools in the kitchen. However,it is also one of the most useful and versatile ones.

I have had mine for many years now. Of course, I use it to scrape excess dough off the counter or to cut pastry into segments. However, I also use it for cutting chilled brownies or pecan squares into perfectly neat little rectangles. When my children were little, they used the bench scraper in order to safely cut fat chubby carrots into big chunky hunks for stew. Yesterday, my husband used the bench scraper to expedite a tedious task--the defrosting of the freezer. We have a freezer that needs to be defrosted annually because the frost accumulates...the bench scraper is the perfect tool for quickly scraping some of that frost off the shelves.

Basic in design and affordable to buy, the basic bench scraper is a "must have" on my kitchen list. It is one of those tools that Icontinually call into action. Do you use a bench scraper in your kitchen?

--Melissa A. Trainer

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200 Recipes for Canned Seafood!

Do you avoid canned seafood? Do you think canned is inferior to fresh? If so, then I invite you to check out 200 Best Canned Fish and Seafood Recipes.

Hot off the press from Robert Rose and written by Susan Sampson, the comprehensive book features an array of recipes using canned salmon, tuna, shrimp, crab, clams, oysters, lobster, and more. I only received my review copy a few days ago, but I have already earmarked a number of canned salmon recipes.

Sampson is the former food editor of the Toronto Star and her experience clearly shines in this book. Partial to salmon myself, I beemed in on that species while perusing the book. In her section on canned salmon, Sampson explains that salmon, after tuna, is next on the most popular list for canned seafood options. She also refers tocanned sockeye as the "king of canned" salmon and notes that thesockeye's naturally bright color and inherently rich flavor contribute to its popularity on the plate. Her Classic Salmon Salad recipe looks quite good, but it is her recipe for Moroccan-Style Salmon Quinoathat soon had me writing a grocery list for the ingredients.

So, even though canned seafood can sometimes get a bad rap from seafood aficionados, it definitely has its place in the pantry. In her book Sampson clearly demonstrates that canned seafood offers convenience and versatility and can easily (and affordably) be worked into quick healthy salads, soups, frittatas, chowders, pizzas,and main course dishes.

--Melissa A. Trainer

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Garden to Brunch: Bloody Good Balsamic Mary

This week on Kathy Casey's Liquid Kitchen, I make my Bloody Good Balsamic Mary! Have a summer's bounty of garden goodies? Use them in my creative Bloody Mary recipe. Housemade Bloody Good-infused Vodka along with a tasty Balsamic Mary mix (made with my Vitamix Bar Boss Advance blender) makes for the perfect Sunday brunch drink. Don't forget to get creative with the garnishes!

To life! -Kathy

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A Foolproof Education from the Barefoot Contessa

Have you ever had a job where you feel like the experience has stayed with you for decades? Do you feel like the knowledge you gleaned was far more valuable than those paychecks that were cashed and have long since been spent?

Well, this is exactly how I feel about the days that I worked at Ina Gartens Barefoot Contessa on Main Street in Westhampton Beach. Ina has long since sold that store and moved on to bigger and better things, but the lessons that I gathered in the 1980s while slicing, serving, and dicing at Barefoot have withstood the test of time.

Back in the 1970s my parents purchased a lovely little summer home on Main Street in Westhampton Beach. I spent a better part of my childhood helping them restore that 1920s home and property. When I got tired of weeding, mowing, mulching and spackling, I would walk along Main Street into town. On more than one occasion, I found myself peering into the windows and surveying the display cases of Inas specialty foods store.

Intuitively, I knew that Ina was well ahead of her time. All of her deli dishes and baked goods were made from scratch and displayed beautifully. She cared about her customers and clearly her New York-weary customers adored her. They looked to her for comfort and trusted her menu suggestions. Of course, she always seemed to have a delicious solution at the ready! I found her shop fascinating.

One winter when I was in college, I mustered the guts to apply for a summer job at Barefoot. Much to my delight, they called to schedule an interview and I soon found myself being interviewed by Ina in her New York City loft. I think I was hired as counter help or deli person and started as soon as school got out. To this day, I remember my first day at Barefoot. I wasnt shoved behind the counter and told to get to work. Instead, I was handed a big binder and was instructed to read it. The binder featured the beautifully simple Barefoot Contessa logo and on each page of the manual I learned the ins and outs of the shop and how to treat the customer. However, my culinary education didnt stop when the binder was closed and put back on the shelf.

Without a doubt, my culinary education really began when I donned a fresh white apron and was sent into the trenches behind the counters! This is where I learned endless nuggets from Ina herself. Highly energetic, Ina was a hands on teacher. She didnt just tell her staff how to do something, she would demonstrate or do it first as an example. She is a natural teacher and a fabulous food marketer.

After reading Rebekah Denns interview with Ina Garten yesterday in The Seattle Times, I decided to create a list of some of my favorite lessons learned while working with Ina. Here are just a few:

Keep the coffee pots full and always use cold water when making coffee!

Keep the muffin baskets loadedNo one wants to feel like they are getting the last muffin left in the store.

Slice off a piece of the pound cake before displaying ItNo one will ask you to make the first slice just for them!

Slice the cold smoked salmon thinly on an angleThis is the only way the customers from New York will want it!

Dont be Stingy! Ina told us that volume sells volume so make sure that the bowls and baskets were refilled and looking abundant! Indeed, this made a huge differenceCustomers who saw a half full bowl of salad would inevitably slither along the counter to another option!

Cut flower stems on an angleThe angle lets the stem absorb more water and keeps the flowers fresher.

Cut brownies after they have completely cooled--Warm brownies dont cut cleanly!

Poach chicken correctlyHard overcooked chicken was a definite NO NO in the Barefoot Contessa signature chicken salad...or any chicken salad for that matter!

Honor the Customer! At Barefoot, we learned that the customer was always right.

I learned countless other things while at Barefoot during those beautiful balmy days of summer. Clearly, they have withstood the test of time and been Foolproof!

--Melissa A. Trainer

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A Big Offset Spatula for A Make or Break Situation...

Do you have a large offset spatula in your kitchen? I have one in mine, and this morning I found myself huntingfor it. I had spontaneously made an apple braid and when it came time to transfer the flaky pastry to a wire rack for cooling, I was stumped on the best way to do it.

A regular spatula wouldn't have supported the pastry, and I didn't want to risk the pastry crumbling during the transfer. Within seconds, I realized that my big fat spatula, which was a gift from my father and is usually reserved for the grill, was the tool for the task. It worked beautifully. The spatula wasn't quite as large as my apple braid, but it was big enough that the pastry could easily be transferred from the baking sheet to the cooling rack.

A big spatula seems like such a basic tool that it's hardly worth writing about. However, sometimes it is those basic tools that make or break a situation!

Photo by Melissa A. Trainer

--Melissa A. Trainer

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Achieve Maximum Efficiency with A Kitchen Timer!

Kitchen timers are essential! They are positively priceless when it comes to timing dishes in the oven or on the stove. They are critical when making hard boiled eggs or cooking fish.They come in handy while overseeing a study session or enforcing a "time out". For me, they are critical when I am developing and testing recipes.

However, did you know that your little kitchen timer can help you achieve maximum efficiency in your everyday life? As a writer, I am constantly researching different waysto improve my productivity and efficiency. I am always looking for ways to avoid distractions or tackle writer's block.

During the summer, I discovereda fabulous podcast where they mentioned something called The Pomodoro Technique. In a nutshell, the technique segments tasks into 25 minute increments and the increments are timed by the use of a little kitchen timer! Created by Francesco Cirillo in the 1980s, the technique has proven to bevery effective for many people.

I put the technique to the test earlier this week when I had to tackle one of my least favorite tasks. There was no way around the tedious task, so I just decided to clear the kitchen table, set the timer, and hunker down. Much to my delight, my little timer prodded me through the task right to the finish line.

Have any of you ever used your kitchen timer to tackle a least favorite task? If so, how? Have any of you used The Pomodoro Technique?

--Melissa A. Trainer

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The Canning Store on Amazon

Have you seen the Canning Store here on Amazon? It is a great shop where all of Amazon's canning supplies and books can be perused quickly and easily.

I love the way the different products are categorized. For example, when I clicked the jar section, I was immediately redirected to a full array of ordinary and unusual jars. I also like the Canning and Preserving section for books. There's an incredibly large selection. The paperback category alone has more than 1000 choices! For those cooks who don't necessarily want to jar or can their goods, there are sections on vacuum packers and dehydrators, too.

So, if you plan to stock up and preserve local seasonal produce this year, be sure to check out the supplies in the Canning Store!

--Melissa A. Trainer

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Bacon Makes Everything Taste Better, The Oatmeal Edition

When I heard the news that IHOP was introducing, with much fanfare, a new lineup of oatmeal to its menu, I thought surely the culinary team had heard about my new preparation of that classic hot cereal.

I'm sure I'm not the first to add some bacon bits to my morning bowl of mush, but I've never come across it on any menus in our bacon-obsessed nation. My spontaneous combo was kind of a tribute to my late grandfather, who started every day with hot cereal, and then had one piece of bacon and one egg for his second breakfast, about 10. Papa was no food-as-fuel kind of eater. A very active guy until he passed away at age 97, he enjoyed his meals immensely, even if he didn't have an adventurous palate.

Especially during the cold weather months, oatmeal is a go-to choice for breakfast, but I'm always hungry a few hours later. So, I thought, why not combine elements of the first and second breakfasts? To my bowl of oatmeal, I added pecans, maple syrup and, yes, a half a piece of bacon. So, it was still plenty healthy.

It worked! That mashup of sweet and savory, whole grains and a smidge of something crispy and satisfying, got me through to lunch.

Was a little bit surprised that it's not offered on IHOP's new lineup. It really should be.

-- Leslie Kelly

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Massage Some Love into Your Kale!

Kale can be a tough green to love. It is naturally bitter, and the leaves can become quite coarse if they are picked too late in life. Have you evertried to serve kale to your family and been left holding a full bowl? Well, I've been experimenting with my homegrown kale this week.

I readily admit that my family doesn't love kale, but earlier this month I decided to plant an abundance of kale seeds in my little kitchen garden. Alas, those seeds now seem to be multiplying overnight, and I am enjoying a plethora of kale. A few days ago I was trying to figure out how to tackle the abundance andrecalled a reference to "massaged kale" that I had read somewhere. I didn't bother to find that reference I just decided to rub a bunch of kale leaves between my palms. Much to my delight, the raw kale softened within seconds. It also changed color. On that day, I simply decided to roll the leaves up into a cigar shape and then slice them crosswise into strips. (This is basically called a chiffonade.) I added the massaged kale to a chickpea salad that day. I was mighty impressed and ate more than my fair share of that salad for lunch.

This morning, I picked a big bunch of kale and decided to make Cynthia Lair's Massaged Kale Salad with Apples and Gorgonzola. I had all of the ingredients on hand and watched Cynthia's fabulous video before I got started. Cynthia basically cuts her deveined kale into strips, sprinkles it with sea salt, and then massages the leaves in a big bowl for a whole two minutes. She then adds apples, onions, sunflower seeds, apple cider vinegar, olive oil and a final flourish of blue cheese.

I tweaked the recipe a bit. I followedCynthia'stechnique exactly, but I substituted dried cherries, scallions and pine nuts. I must say this is without a doubt my new favorite kale salad! Sublime! The kale softened and lost all of its bitterness during the "massage session" and the cheese added a rich delicious counterpoint. When I tasted the kale BEFORE adding the vinegar and oil, I thought that it was too salty, but somehow the flavors balanced out and the saltiness didn't seem overpowering in the end.

So, if you want to learn to love your kale, give it a full bodymassage!

Photos by Melissa A. Trainer

--Melissa A. Trainer

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Get Prepped for Self Catering With a Big Bucket!

We hosted our first pig roast over the weekend. For the event, my husband was in charge of handling all the porky details. He sourced the pig from a local butcher, picked it up, wrestled it onto the skewer, and slow roasted it over the course of the day. In total, I think he used about 80 pounds ofreal charcoal in order to get the pig fully cooked.

I was charged with the task of crafting the rest of the menu and prepping in advance. I wanted to keep our budget in line, so I decided to serve an array of simple seasonal salads that could be made in advance and wouldn't require a lot of time. Hence, I decided to make a largetomato, basil, and mozzarella platter as well as a large black bean and rice salad. I knew the black bean and rice salad would be a simple slam dunk because I decided to cook the beans and the rice a day ahead. I reasoned that if I used my rice cooker thenthe salad would be super simple and could easily be stashed in one of my 6-quart Cambro buckets. I've used these prepping buckets in the past, and they are positively priceless when you are self-catering a large party!

So, I cooked the rice and beans the day before the party. I let them cool and then put the beans in the bottom of the bucket and the rice on top of the beans. I then diced some bell peppers, some scallions, and some fresh cilantro and layered that on top. The lid was popped onto the container and stashed in my extra fridge. On the evening of the party, I simply tossed the rice and beans with a light orange vinaigrette and transferred the whole thing to a large white serving bowl. It looked quite nice and was a whole lot cheaper than having a caterer do it for me.

So, if you are planning to self cater any large parties in the near future, do yourself a favor and invest in these super useful buckets. You will find that it is so much easier to prep and store foods in advance.

--Melissa A. Trainer

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