July 15, 2013

10 Food Rules Worth Breaking

Some food rules are worth breaking says Adam Roberts, a chef and cookbook author. For example, you no longer have to rinse chicken before cooking it as the heat kills germs and rinsing just makes it soggy. Even better, he discusses the rules on using wine in cooking in a common sense way: the wine should be something slightly “less good that the one you’d want to drink with dinner, but certainly better than Two Buck Chuck”. The same logic applies to chocolate. Roberts showcases 10 food rules cooks no longer have to follow including photos and links to recipes.

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10 Food Rules Worth Breaking

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July 10, 2013

Homemade Granola Recipes

Granola is not just a delicious, healthy snack, it is extremely versatile as well. It is a simple matter of knowing exactly what you want your taste buds to experience to make a granola recipe one that is specifically for you. All you have to do is grab your favorite fruit and toppings and mix them in.

Read the full article here:
Homemade Granola Recipes

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July 7, 2013

How to Make Cherry Blueberry Oat Cookie Pie Crisp

Just when you think cherries can’t get any better, you can add a beautiful twist to your usual berry treats: Cherries with Blueberries and Oatmeal Cookies. This amazing cherry blueberry pie recipe will bring you to how the Supreme Court can disagree that the concoction is more of a crisp than a pie, and eating it is no different or less delicious than eating a true pie. See it for yourself.

Read the full article here:
Cherry Blueberry Oat Cookie Pie Crisp

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July 5, 2013

Why You Should Get an Italian “Piral” Terracotta Cookware

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In Liguria, Italy for more than a century, Piral has been working the clay and firing its ovens in Albisola. Piral is renowned for its terracotta cooking vessels used in the preparation of some of the finest regional Italian cuisine.

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The 1870 Collection comes in an away of designer colors, several sizes of cookware, and unique serveware pieces; it can be taken directly from the oven or stovetop to serve at your table, enhancing your presentation. Clean up is easy due to the “crystalline” glass like finish.

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Safe for:

– Oven, Microwave, Wood-Fired Ovens, Grills, Barbecues, Dishwasher.
– Use directly on the flame of Gas stovetops (heat diffuser required for Electric stovetop use – both coil & glass)
– Lead-free terracotta, Completely natural materials, Environmentally friendly cooking properties
– Naturally Non-Stick and Non-Toxic due to the Crystalline Glass-like Finish of the glazed interior and exterior
– Light weight, energy efficient and its non-metal characteristics mean better flavors.
– Capacity – 4.5 qt with 2 handles and lid

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Beauty-wise, these terracotta pots and pans are hand-dipped in various brilliant finishes to give a range of radiant colours to the cookware. Due to the possibility of a wide variety of colours, you can choose the cookware to match your kitchen furniture and personal taste. Immerse and fully cover all Piral terracotta cooking and serving ware in warm water for approximately 6 hours BEFORE FIRST USE ONLY Heat on the flame over a very low heat with a small amount of oil for 10 minutes. Wipe clean and you are ready to go.

It is the true “green” alternative being sought by the consumer. The benefits of Piral are it’s completely natural materials, environmentally friendly cooking properties and exceptional beauty and versatility. Why you should get an Italian Terracotta clay cookware? Because it carries an Italian classic elegance like no other… and Your Smart Kitchen knows how your own kitchen deserves something smart, beautiful and timeless cookware.

If you look at this terracotta history, you will realize that our terracotta today is a specialty of nature, country cooking and traditional recipes primarily from the Italian Renaissance. Visit Your Smart Kitchen now.

Use this coupon code YSK-2013 for 13% discount on our regular discount prices. It will be good until the site is discontinued. All orders will be processed and delivered through the end of this year.

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July 4, 2013

The Last Chefwannabee Newsletter

I have been working with Your Smart Kitchen for nearly 7 years and it has been a series of learning opportunities. We started not knowing anything about running on online business or much about eBay, Amazon or Google. We didn’t even know what a blog was or how to run one. And we knew very little about creating and maintaining a web site. We have learned a lot since then.

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When we started we were looking to generate a bit of income to augment my retirement. And at the beginning, it looked like this would be achieved. But then we ran into some growth issues and the internet marketing business went through several significant changes. So what started as a part time sideline became a full time effort. And the idea of supplemental income became an increasing investment – an investment that now looks like it will have no return.

So I am going to shut down Your Smart Kitchen.

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The web site will remain operational and I will accept orders for the next several weeks just in case there may be some items of interest that you were waiting for the right time. PayPal has implemented a “lay away” payment program that lets you buy now, pay over the next several months and have delivery later such as Christmas and I will be supporting any orders that take advantage of that program. The 13% discount coupons for June have expired but I have initiated and new closing coupon for 13% below (There is no big closing sale as I do not have any inventory to dispose of except for two medium size Romertopf clay bakers).

I will be looking at new opportunities in the near future that incorporate internet and social media marketing, so any suggestions you might offer would be welcome.

And look for the Best of Your Smart Kitchen Cookbooks over the next few weeks. The topics range from soups, to pasta, to ribs, to cookies, and several more. These have been in process for the last few months and I will be finishing them for publication shortly.

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No recipes, no tips and not even any feature products for this edition. Just thank you to all who have followed the newsletter over the last four years. I will miss the continuing conversations.
Our objective has always been to make cooking easier and more fun. Everyday great tasting meals should not be a chore and should not take time away from other things. It is my hope that you enjoyed some of our recipes, put some of our tips to good use and will continue to enjoy great meals.

Use this coupon code YSK-2013 for 13% discount on our regular discount prices. It will be good until the site is discontinued. All orders will be processed and delivered through the end of this year.

All the best to you,

Terry Retter
Chefwannabee
Your Smart Kitchen

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July 3, 2013

Your SMART Kitchen is Closing — Time to Buy What You Need

It was not an easy decision, but Your Smart Kitchen, your online source for both quality cookware products and information regarding cooking and kitchens, is in the process of shutting down.

The term “Your SMART Kitchen” means more than just how and what to cook. Smart cookware, cutlery and kitchen appliances make a smart kitchen. It is the kind of kitchen where people can gather to talk, to help and to cook, or the center of the social activities for your home. Time to buy what you need.

Two sizes of frying pans. These may be stainless steel (we suggest Fissler), cast iron or non-stick ( with PFOE a free finish such as Woll Diamond’s Plus). Typically, starting with one non-stick and one stainless steel and adding others as your requirements grow is recommended.

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One Dutch oven that is able to go from the top of the stove into the oven. There is more versatility with enamel coated Dutch ovens and they will not affect soups, sauces or other long cooking dishes.

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One small and one larger stockpot for pasta, poaching chicken, and other items. While the are a number of cheaper aluminum options, stainless steel pots with a substantial base will provide better results and last a lot longer.

Sauté or sauce pans can fill these requirements for needs up to around 3 or 4 quart sizes.

A large stainless steel or non-stick roaster is useful for holidays and large family gatherings.

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One item that is not frequently thought of but is quite versatile and useful is a clay baker which can be used for a wide array of meat and fish dishes as well as vegetables, bread for even deserts.

Grab the 13% off on already discounted prices on pots and pans, cutlery, bakeware, kitchen appliances and related kitchenware specializing in FISSLER, MARIO BATALI, CHASSEUR, WOLL Nonstick, and other leading brands. Visit Your SMART Kitchen now.

Chefwannabee

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July 2, 2013

Prawn Buying Secrets – Have You Mastered Them?

I have posted this prawn tips awhile back. Have you already mastered it?

Prawns are among the most wonderful seafood and there is nothing like mastering the best way to thaw frozen shrimp/prawn and the best ways to prepare them. You must already know how good this seafood is for you for its being high in protein, and eating them is a great way for the family to get enough iron, zinc and vitamin E. Prawns also contain heart-friendly omega-3 fatty acids. Cooked using healthy methods such as grilling, steaming and stir-frying, and with “good” fats such as olive oil, they’re also very low in fat and saturated fat.

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Let’s go back to basics. The best way to buy prawns is through a reputable retailer. Green prawns come both fresh and frozen (but most commonly frozen and thawed for your convenience) ask your retailer if these are fresh or frozen as it is not recommended to re-freeze thawed prawns. Always make sure the seafood is covered appropriately and do not allow it to sit in its own juice. If possible, make sure you have the seafood draining and tip out the drained juices frequently.

However, buying prawns can also be complex and should be given attention. With the vast range or chilled and frozen seafood products these days, there are seafood secrets just essential for consumers to know about. A few secrets of selecting from a mix and match matrix of seafood varieties and flavors, will bring you to the magic of delicate seafood salads, or transform green (uncooked) prawns into flavorsome dishes in minutes. It will discover you which between peeled prawn meat or prawn mince you’d be buying if you are planning to cook Asian-style dumplings, patties and skewers.

It pays to be well-informed and with experts that put rigorous attention to stocks and quality of prawns, fishermen, government organization, chefs and consumers can all be confident we have the best prawns available anywhere. Have you mastered all the secrets? I also have gathered the best tips for your lobsters, learn the tricks here.

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Prawns Stuffed Yellow Bell Peppers

Traditional stuffed bell peppers are delicious but not often the most healthy choice-save for the bell pepper of course! A lovely, delicious and best of all healthy twist to the classic is prawn stuffed bell peppers. With a few ingredients and only 30 minutes in the oven you will have an amazing twist to an old classic that you will want to make again and again.

Read the full article here:
Prawns Stuffed Yellow Bell Peppers

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June 30, 2013

John Beaver’s 5 Essential Herb and Spice – Tips for Home Cooks

Spices are crucial for the home cook. That’s why John Beaver, spice expert and owner of Oaktown Spice Shop shares with you his top 5 tips for choosing and using spices. First, in most (but not all!) cases, whole spices which you grind at home are better. Second he provides tips on grinding. Third, he gives tips on keeping spices as fresh as possible. Fourth, there are also tips for cooking with spices. And don’t miss the final piece of advice. Don’t be afraid to experiment!

Read the full article here:
John Beaver’s 5 Essential Herb and Spice Tips for Home Cooks — Expert Essentials

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June 28, 2013

BBQ Chicken with Parsley, Lemon, Garlic Salsa

What do you think of a barbecued chicken recipe redolent with the assertive flavors of garlic, lemon and parsley? This is another recipe from Giangi using that mixture both in the marinade and, with a bit of capers for a bit more tang, in the salsa topping. She even brushes some of the marinade on her grill before adding the chicken. In case someone likes the chicken just a little more lemony, grill lemon halves next to your chicken for some additional juice.

Read the full article here:
BBQ Chicken with Parsley, Lemon, Garlic Salsa

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