Roasted Vegetables

1. Preheat oven to 450. Prepare vegetables as directed below. Toss prepared vegetables in 1-2 Tbsp olive oil and garlic.

2. Arrange vegetables in a single layer on a stoneware pan or baking sheet. Season with salt and pepper.

3. Roast vegetables according to time indicated in chart or until tender, deep golden brown and beginning to caramelize.


Asparagus ---- cut off woody ends ---- 25-30 min

Bell Peppers ---- cut into 1"inch strips ---- 25-30 min

Cauliflower ---- cut into florets ---- 25-30 min

Eggplant ---- cut into 1/4in slices ---- 25-30 min

Mushrooms ---- trim off stems ---- 25-30 min

Plum Tomatoes ---- cut in half ---- 25-30 min

Red or Yellow Onions ---- cut into 1/2in wedges or slices ---- 25-30 min

Yellow Summer Squash or Zucchini ---- cut into 1/4in slices ---- 25-30 min

New Potatoes ---- do not peel; cut in half ---- 30-35 min

Russet, Yukon or Sweet Potatoes ---- do not peel; cut into 1/2in slices ---- 30-35 min

Baby Carrots ---- leave whole ---- 40-45 min

Carrots ---- cut into 1/2in slices ---- 40-45 min

Butternut Squash ---- peel and cut into 1"in cubes - 40-45 min


After roasting, try adding in snipped fresh herbs such as basil, oregano, parsley, or chives. For heightened flavor, add a splash of balsamic vinegar.


Pampered Chef

How to Cut

Onion

Slice off the hairs of the root and then the stem end. Make an east to west cut with the root end pointing up. Push through the knife forward to peel off the outer part. Use the lines to cut it and slice it.

To dice it you make two horizontal cuts don't cut through to the root end. Then make vertical cuts along the lines. Put knuckles on the end and slice.

Carrot

Cut ends and cut in segments of 2 or 3. Cut a flat surface and cut into four. Stack 2 high and but into julienne then to dice line them up and dice.

Celery

cut ends and cut into segments like the carrots

Garlic

Cut root end and then hit with fist and peel off outer part and then cut or mince

Parsley or other Leafy Herb

Twist all the leaves and cut the end off. Chiffonade the herbs by rolling the leaves tight and then cut as thin as needed. You'll use 3 times the amount of fresh herbs to the dried amount.

Tomato

Make a north to south cut and use a serrated knife to cut the tomato especially if the outside is hard and the inside is soft. Hold the knife horizontal and get cut started by putting point of knife down. Remove the seeds with your thumb and then pile two high then cut and dice.

Essential Knife Skills

Kinds of Knives

Chef - 10, 9, 8, 6 in (recommend 8 in)
Santoku - 5.5, 6.5, 7.5 in
Paring
Serrated utility - do not hone this one
Kitchen Shears
Honing Steel - it keeps a sharp knife sharp not a dull one
Bread
Carving
Boning
Cleaver
Utility

To Hone your Knife

Slow but firm. Keep it at the same angle from once you started. Preferably a 22 degree angle. Start at the heel and take it up to the tip of the knife 3 to 5 times until its smooth as silk. The hone needs to be as long as your longest knife.

Care of Knives

No dishwasher
Store in block, sleeve, drawer insert, magnetic strip
Wood, bamboo, epicurean, and plastic boards only
Use a steel hone every time
Take them to a professional sharpening service

Choosing Knives - Suggested Guidelines

How does it fit in your hand and how does it feel overall?
Test a variety of 8in Chef knives first
Choose between the 8in Chef or a Santoku
Then purchase the 8in Chef or Santoku, honing steel, wood cutting board, knife storage, and bench scraper all at once.
Then add prep bowls
Then add a paring knife
Then add a serrated utility knife
Then add kitchen shears
Then add bread knife
Then add 6in utility knife or a chef knife
Then add a carving knife and carving fork

Knife Cuts

Slice
Medium dice - 1/2in cubes
Small dice - 1/4in cubes
Brunoise - 1/8in cubes
Julienne - 1/8 x 1/8 x 2 1/2 in
Batonnet - 1/4 x 1/4 x 2 1/2 in
Chiffonade - rolled ultrathin strips
Mince

Holy Trinity of French Cooking

Onion
Celery
Carrots

Holy Trinity of Italian Cooking

Parsley
Garlic

Sur La Table Knife Skills Cooking Class

Beef and Red Meat

Temperature Chart

The US Department of Agriculture says the following temperatures will produce safely cooked, but still flavorful meats:

Fresh ground beef, veal, lamb, pork ---- 160 Degrees
Beef, veal, lamb roasts, steaks, chops, medium rare ---- 145 Degrees
Beef, veal, lamb roasts, steaks, chops, medium ---- 160 Degrees
Beef, veal, lamb roasts, steaks, chops, well done ---- 170 Degrees
Fresh pork roasts, steaks, chops, medium ---- 160 Degrees
Fresh pork roasts, steaks, chops, well done ---- 170 Degrees

Grading

Prime - (less than 2% of all beef) Steak houses, high-end food service outlets
Choice - Standard for almost all food service outlets, Costco
Select - Most grocery stores

What cuts do I use for grilling and broiling?

Steaks with a lot of good marbling work best. The meat is naturally tender and requires less cooking time to read a nice consistency. Examples: Tenderloin, Ribeye, New York, Top Sirloin, Flank Steak

What cuts do I use for roasting and braising?

Larger cuts of meat that have more connective tissue and are naturally tough, thus requiring more cooking time. Examples: Roasts (chuck or rump), brisket, eye of round (cheaper cut)

Roasting Tips

When roasting do it fat side up because the fat melts and flavors the meat. If you tie it together it will hold and cook evenly. Don't cut the fat until its cooked and then cut it off. The more connective tissue the tougher the meat is. Submerge the roast to give it moisture and to make sure it doesn't dry.

Other Meat Tips

Buy a meat thermometer
For every 8oz cooks for a minute
Carry over cooking - Take it off 5-10 degrees before actual time because it cooks still while on your plate.
Do the hand & index test to test the doneness of the meat
burnt meat = bitter meat

Sur La Table Cooking Class

Contents of Cans

8 oz................1 cup
Picnic..............1 1/4 cup
No. 300.............1 3/4 cup
No. 1 tall..........2 cups
No. 303.............2 cups
No. 2...............2 1/2 cup
No. 2 1/2...........3 1/2 cup
No. 3...............4 cups
No. 10..............12 to 13 cups

General Oven Chart

very slow oven...........250 to 300 degrees
slow oven................300 to 325 degrees
moderate oven............325 to 375 degrees
medium hot oven..........375 to 400 degrees
hot oven.................400 to 450 degrees
very hot oven............450 to 500 degrees

Measurement Equivalents

3 tsp............1 Tbsp
2 Tbsp...........1/8 cup
4 Tbsp...........1/4 cup
5 Tbsp + 1 tsp...1/3 cup
8 Tbsp...........1/2 cup
10 Tbsp + 2 tsp..2/3 cup
12 Tbsp..........3/4 cup
16 Tbsp..........1 cup
2 cups...........1 pint
4 cups...........1 quart
16 cups..........1 gallon
2 pint...........1 quart
8 pint...........1 gallon
4 quart..........1 gallon
1 liter..........1 qt + 1/4 cup
1 fl oz..........2 Tbsp
8 fl oz..........1 cup
16 fl oz.........1 pint
32 fl oz.........1 quart
64 fl oz.........1/2 gallon
128 fl oz........1 gallon
1 pint...........1 pound
16 oz............1 pound