Organized Kitchen (cont.)

Yesterday we established our main prep area in the kitchen between the sink and stove top.  We also located our knives nearby in a knife block or drawer.  Let's talk about the knives a little more before we move on to other items in organizing our kitchen.

If we are using a drawer to hold our knives, we need to be smart about the knives and our safety.  We don't just throw the knives in a drawer with other utensils and such.  One could get injured reaching in to get something.  There are drawer organizers that can be used for holding silverware or utensils.  It might be a good idea to use such organizers.  You can find these items at my favorite shopping sites, Kohl's, Food Network and QVC.  If possible, it would be nice if the only items in the knife drawer were just the knives.  Remember to put them in the drawer with the handles near you and the blades pointing away from you.  You always need to be aware of your safety in the kitchen.

The next thing you want to plan in your kitchen is all of your counter space.  You really want to keep the counters as uncluttered as possible.  The only things on your counter should be items you use regularly and some minor decorations to help make it look appealing.  Remember that space is usually an issue in most kitchens and some of you may have lots of counter space while others have absolutely minimal.

For those with little counter space, if you don't use an item several times a week, keep it off the counter.  Items such as coffee makers, blenders and toasters take up space.  However, if you are using them often they need a place on the counter.  The same goes for canister sets that hold flour, sugar, coffee, tea bags, etc.  This calls for you to use your common sense and prioritize the counter top.

The cupboard directly above your established prep area should hold your spices on the bottom shelf so they are handy.  The rest of the cupboards above the counter should be set up with the items you use most.  The bottom of the typical 3 shelf cupboard should have your most used items while the top shelf should hold the least used items.  You also want to consider lighter weight items in higher locations rather than the heavy can type items.  If you are height challenged, you might think about utilizing the cupboards below the counter to better serve you.  It also helps to have a step stool or ladder handy for getting items in and out of those top cupboards.

Most the time the lower cupboards (under the counter) are used to hold pots, pans and other cooking dishes.

Please remember that few kitchens are the same and so you will have to adapt your needs and wants with the reality of your kitchen space.  In doing so, try to make it as efficient as possible for your life style.  I hope this has helped you in considering the function of your kitchen.

Tomorrow we have a recipe for the 4th of July weekend.  It is "Bleu Bacon Burgers" and I hope you enjoy them.

Get Organized in your Kitchen

There are people from one end of the spectrum to the other on being organized.  I'm closer to the organized end then the other but there are many individuals out that could make me look disorganized.  So if you can do it better, great.  Maybe you could make some suggestions for the rest of us.

Not waiting around for a reply, I want to talk about taking stock of your kitchen.  There are not many kitchens out there that are the same.  They may have different amounts of square footage, layout, equipment and storage space.  So everyone has to look at what they have and try to determine how is it going to work best for them.  I mentioned in an earlier blog that I use a closet in the bedroom I converted to an office for my pantry.  I really hate to say this but there are no perfect kitchens out there.  Even the high-end ones that have been designed by pros find there are things they would do differently, after they operate in the kitchen for awhile.

So what are you, someone new at the game, going to do with your kitchen?

Well, let's start with reviewing what we have in our kitchen.  Where is the stove, refrigerator and sink?  These are some important pieces that you will be using as you navigate your cooking.  What do you have for counter space?  Where are the cupboards in relationship to the items already mentioned?  Now that you have thought about these questions, let's start with a plan.

If you have ever watched a cooking show, you will have noticed that just about everyone has a kitchen island.  You would have also noticed that they do most of their prep on the island next to a stove top of some kind (normally gas).  That is what all of us would like to be able to do.  So let's start with our stove top.

Now that we have the stove top, where is the sink in relationship to it?  What is between that sink and stove top?  Hopefully it is a good size piece of counter.  This counter space between the sink and the stove top is a great place to set up your prep area.  By doing this, you have the two pieces of equipment that you need most  right where you want them.

The next item on our set up is where to put your knives.  If you have a knife block to keep your knives in, then it should go on the counter in part of your prep area.  If you don't have a knife block, then you will want to use a drawer right under your prep area.  The reason behind this is you want your knives close.  These will be the main tools you use as you prep a meal.

We have a prep area close to the sink, stove top and our knives.  That is a good start and tomorrow we will continue with more organizing for the kitchen.

Up Dating the Cookbook

It's a big day today.  I am sending the "final proof" back to the publisher.  I found some errors, of which some were the printing process and some were the author's.  With any luck I have found them all.  However, I'm not going to hold my breath on being correct.  Besides, it will give people something to look for as they use the cookbook.

I should be hearing from the marketing people soon.  But with the 4th of July holiday coming up, I'm sure it will be after the 4th.  This is going to be different now that the cookbook has been put to bed, so to speak.

The whole writing, editing, etc. is over.  I now have to change my mind set and think about how we are going to promote the cookbook.  Totally new area for me again.  I have promoted eating locations, catering and all the things to bring customers in to eat in an establishment.  I just haven't dealt with book buyers and sellers.

One of my younger brothers is a librarian but that is as close as I get to the subject.  Of course I'm a buyer of books.  Really more of cookbooks than just reading type books.  I believe my cookbooks number in triple digits.

Well, I'm excited and nervous at the same time about this next phase in the cookbook process.  Let's hope I have the ability to sell snow to Eskimos as we deal with the book buyers.

This week, we will talk a little about organizing your kitchen.  Just some basics to get you started and maybe save you some time and effort.  It is the 4th of July coming up and that makes for a great 3-day grilling weekend.  So this week's recipe is for a good burger.

Grilled Portobello Mushrooms

Recipe:

Grilled Portobello Mushroom

(4 servings)

Ingredients:

4 large Portobello Mushrooms (about 5 oz. each)
1/2 cup Extra Virgin Olive Oil (EVOO)
1/8 cup Italian Seasoning
1/8 cup Grated Parmesan Cheese
1/2 tsp. Salt
1/2 tsp. Black Pepper
As needed, Sliced Fresh Mozzarella Cheese
4 buns (your choice-I like using Ciabatta rolls)

Directions:

For each of the mushroom caps, wipe the top clean with a paper towel and remove the stem.  Using a spoon, scrape the black gills out from the underside and discard. In a gallon size zip-lock baggie, combine the oil, Italian seasoning, Parmesan cheese, salt and pepper.  Now add the mushroom caps to the bag, zip shut and blend with the seasoning mix.  Marinade the mushrooms for 30 minutes before grilling.  To grill, place each mushroom gill side down over medium-high heat and grill for 3 to 5 minutes depending on size.  Turn the mushrooms over and continue to grill another 3 to 5 minutes.  When you turn them over, add sliced fresh Mozzarella to the inside of the mushroom cap to melt.  Be sure to watch over the mushrooms carefully as we don't want to burn them.  Serve on your favorite bun or roll with lettuce, tomato and onion slices.

Note:  You can use shredded Mozzarella cheese in place of the fresh.

Note:  You can mix up the seasoning with fresh herbs of your liking.  I will also
              add garlic powder to the marinade on occasion.

Note:  If you have trouble coating the mushrooms with the marinade, it can be
              brushed on too.

Ideas for Future Efforts

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Grill Accessories

Everyone could get by with just a basic grill and two grill tools (tong & spatula/turner).  But who just wants to get by with basics?  Grilling is a lot more fun with the extras.

There are extras that help give you more flexibility to your grilling.  One of the most common would be skewers for grilling kebabs of some fashion.  You can use metal or wooden skewers for making these meat, vegetable or meat & vegetable kebabs.  If using wooden skewers (usually bamboo) it helps greatly to soak them in water for a short time.  This helps keep them from starting on fire turning the grilling process.  One of my favorite kebabs is made with kielbasa, fresh pineapple, green pepper and onion.

Wire Grill Basket

Because the grills have grates and small pieces of food can fall through easily, they have come up with all types of grill baskets and grill plates.  The grill baskets can range from solid metal with holes to wire screens.  Some will have lids or tops so you can flip them during the grilling process.  They can come in the shape of wok pans, whole fish, rectangles, squares and circles.  You need to look at them and figure out which one best meets your needs.  Some of you may need several.  As usual, my shopping sites are Kohl's, Food Network and QVC) and they have a wide variety of these and many more accessories for your grill.

Covered Grill Basket

You can even get pizza grilling pans and beer can chicken holders.  It just depends on how diverse you want to get in your outdoor cooking.  They have cedar planks too.  The fun thing to do is find something a little different that you really like and become an expert at it.  That way you create a grilling reputation that makes family and friends want to be at your cookouts.

In outfitting your grilling area, you should remember to have a grill thermometer and grill cleaning tools on hand.  The thermometer lets you know your grill temperature for cooking.  Remember that some foods require different temps for different reasons.  The cleaning tools will help you keep your grill ready for cooking and help it last many years.  That is one of the ways you justify the expense of that grill you want with all the bells and whistles on it.

Metal  Grill Basket

There are two other items some of you may need for your grill.  For those of you with a charcoal grill, a charcoal chimney starter is a big help.  It gets your fire going faster and helps make it more consistent.  Others may want to have a wood chip smoker.  This piece of equipment helps give your grilling more flavor.  They are simple to use and depending on the wood chips you use, can make a big difference in taste.

Portable LED Grill Lights

The last thing I'll mention today is a grill light.  During the summer with daylight savings it may not be needed.  But anytime you are cooking in low sunlight, it really helps to have a light right at the grill.  Sometimes it is hard to see if some foods are getting done because the patio light just doesn't do the job.  You might be surprised at how easy they are to use.

Tomorrow's blog is a recipe for "Grilled Portobello Mushrooms" and we just had them last weekend.  They were mighty good.

More Grilling and Accessories

I thought that since we are in the "Grilling Season" and the 4th of July weekend is coming soon, I should touch on the subject with a little more information.

Depending on where you live, the "Grilling Season" could be short and so you want to take as much advantage of it as possible.  I have a recipe for "Grilled Portobello Mushroom" in Friday's blog.  Even if you are a meat eater, you will want to try this dish.

There are recipes galore out on the internet for summer grilling.  Check them out and add a few dishes, other than hot dogs and hamburgers, to your grilling repertoire this year.  Think out of the box a little for your summer menus and invite some friends or family to enjoy them with you.

In a previous blog I talked about grilling equipment but it was basically about just grills.  Well the grill is just the start to items you need or want for your grilling pleasure.  I did mention grilling tools (but no fork near the grill) and you can buy tool sets everywhere.  My favorite locations of Kohl's, Food Network and QVC have a great selection of these for you.  Grill covers are another item you may want to help protect and extend the life of your grill.  They have these too.

Tomorrow I will continue with many more accessories that you can use with your grill.

Another Update on the Cookbook

My wife and I recently went on a trip to Seattle.  We were fortunate to have non-stop flights.  I personally like to read westerns and took a book by Louis L'Amour.  He and Zane Grey are/were probably the two best writers of western stories.  Both are deceased but their stories continue.  At least that is my opinion.

While reading the book, I came across an error.  In one paragraph, the main hero and villain were referred to with the same first name.  The first name was really that of the villain.  There was a mistake in a Louis L'Amour book.  I was shocked and relieved all at the same time.

I have been going through my final proof of the cookbook and worrying that I might miss something, a mistake.  I've been losing hair or it is turning grayer, at least in my mind, over this thought of a mistake in the cookbook.

I'm doing my best to make sure there are no mistakes in the cookbook.  I owe that to those who will buy the cookbook, my publisher and myself.  However, after this discovery in the Louis L'Amour book I now know the world will not end.  At least not until the Mayan end of the world prediction for next year.  Especially since we all missed the one last month by the guy in California.

With this knowledge, my hair has started to grow back and even darken a little.  As I stated before, I'm doing my best to get it right.  But if I screw up and miss something, at least I'll be in good company with Louis L'Amour and his publisher.

My goal is to have the editing of the final proof done by this weekend.  Wish me luck.