I don’t know why, but I can’t get enough fish lately. Just the other day in a post, I said I was not into frying fish … two days later – here I am doing just that, go figure! I dedicate this recipe to Tram Mai, the host of Valley Dish (weekdays at 4:30 on Channel 12). When I was on earlier in the month making sweet jalapeño mini corn muffins, Tram asked what could be done with the rest of the jalapeño jelly in the jar.  I stammered and said something stupid about putting it on cream cheese and serving it with chips – hey that’s good stuff, but is was a totally lame answer!  Since then, another guest has used jalapeño jelly on the show. So, Tram, here’s another one especially for you…

The recipe calls for self-rising flour. If you don’t have any handy and don’t feel the need to purchase a one pound bag and then only use the one cup needed here, you can make your own. I’m not sure if you know just how much valuable information is on this blog. Let me tell you, a lot! If you look over to the left, you’ll see a “Tip Index” and that puppy is loaded with good stuff…. including the very useful “conversion and equivalent charts”  Check it out sometime, and if you want to make that self-rising flour now, CLICK THIS LINK and it will take you to the conversion chart… scroll down until you see “Flour” and there it is, easy as pie!

Arizona Fish Tacos

Pickled red onion
1/2 small red onion, peeled, halved through the root, and cut as thinly as possible crosswise
Juice of 2 limes
Seasoned rice vinegar (1 to 2 cups)
1 tablespoon kosher salt

Sonoran cream
1/3 cup mayonnaise
1/3 cup sour cream
Zest of 1 lime
Juice from half of the same lime (reserve other half for fish marinade)
2 tablespoons jalapeño jelly
1/4 teaspoon ground cumin
Pinch of salt

Slaw
2 cups fine-shredded cabbage slaw mix
1/3 cup chopped fresh cilantro
1/3 cup thinly sliced red bell pepper
2 tablespoons finely minced red onion
2 tablespoons Sonoran cream (from above)
1 tablespoon jalapeño jelly
Salt and freshly ground black pepper, to taste

Fish marinade
1 1/2 cups buttermilk
1/2 cup chopped fresh cilantro
2 tablespoons jalapeño jelly
Juice of 1/2 lime
1/2 teaspoon ground cumin

2 teaspoons kosher salt, divided
2 pounds skinless halibut, sea bass, or mahi-mahi fillets, cut into 1-inch strips
1 cup self-rising flour
1 cup panko bread crumbs
Canola or vegetable oil (for frying)
16 corn tortillas

Pickled red onions: Place onion in a strainer and run very hot tab water over for about 10 seconds, drain and place in a bowl. Add lime juice and enough seasoned rice vinegar to just cover onions. Stir in salt until dissolved. Let stand at room temperature for 1 1/2 hours.

Sonoran cream: Whisk all ingredients in small bowl, cover and refrigerate until ready to use.

Slaw: Combine all ingredients in a medium bowl. Allow the mixture to marinate for 1 hour. Cover and chill until ready to use.

Fish marinade: Mix all ingredients (buttermilk through cumin) in a 9×13-inch baking dish. Stir in 1 teaspoon of the salt and add fish; toss gently to coat. Cover; marinate in the refrigerator for 1 hour.

Whisk flour, panko, and remaining 1 teaspoon salt in a shallow bowl or pie plate.

Add enough oil to large skillet to reach depth of 1 inch. Heat oil until thermometer registers 350 degrees.

While oil heats, preheat oven to 300 degrees and wrap tortillas in foil, place in oven to soften and warm through.

Working in batches, remove fish from marinade and dredge in flour-panko mixture. Carefully add fish to skillet and fry until golden brown, turning occasionally, about 3 or 4 minutes. Transfer to brown paper sacks or paper towels to drain. Transfer to a baking sheet and place in oven to keep warm while frying the remaining fish.

Assemble: Stack together two of the warm corn tortillas; spread with Sonoran cream, place 2 or 3 strips of fish atop cream, top with slaw and pickled onions.  Serve immediately.

Serves 8

This pasta is exactly that sort of dish. If you were to drop by my house and look in my fridge, you’d always find things like fresh spinach, romaine or mixed greens, basil, citrus, and bell peppers. And my freezer is never without IQF (individually quick frozen) shrimp, scallops, and chicken breasts. The pantry is stocked to the brim; a variety of pastas, jars of olives, artichokes, sun-dried tomatoes, capers, and the list goes on. When your kitchen is stocked in this way, the possibilities are endless and you’re always able to make a meal without the trip to the store.

I know exactly what you’re saying to yourself now…”Sure, the possibilities are endless… for you, because you can just ‘make up a recipe’ without a cookbook.” And that is true, but I’m going to turn you on to a website where you can just plug in the one or the ten ingredients you have on hand and magically dozens of recipes will appear so that you can make with what you have!  In fact, I went there and put in all the ingredients from this pasta recipe and it came up with 88 different recipes for me!  Sounds awesome, doesn’t it!?! CLICK HERE for that link. Next, be ready to cook that way, by going to my Basic Pantry  (just CLICK HERE) and stock up, so you can create something new “at the drop of a dime” too.

P.S. This pasta is a great vegetarian dish, just leave out the shrimp!

P.S.S. The live TV shoot yesterday went swimmingly, if you would like to view it, go to the “In The News” page up at the top-left of this page and choose the Valley Dish - Ravioli Lasagna post.

Shrimp and Spinach Linguine with Artichokes and Sun-Dried Tomatoes

2 tablespoons olive oil
1 medium onion, peeled and chopped
2 garlic cloves, peeled and minced
1 cup julienned (matchstick-size) fresh spinach leaves
1/4 teaspoon dried crushed red pepper
3/4 cup chopped oil packed sun-dried tomatoes, well drained
1 cup chopped oil packed artichoke hearts, well drained
1 tablespoon fresh lemon juice
3/4 cup white wine (may substitute chicken broth or clam juice)

1 pound linguine
1 pound uncooked medium shrimp, peeled, deveined
1/2 cup freshly grated Parmesan cheese
Fresh basil leaves, garnish

Heat a heavy large skillet over medium heat and add oil. Add the onion and garlic; sauté until tender, about 5 minutes. Add spinach and dried red pepper and stir 1 minute. Stir in the tomatoes, artichoke, lemon juice and wine; simmer until sauce thickens slightly about 10 to 12 minutes.

Cook linguine in large pot of boiling salted water until tender but still firm to bite, about  6 to 7 minutes Drain.

While the pasta is cooking; and sauce is simmering. Stir shrimp into sauce and simmer until just cooked through, about 5 minutes. Season to taste with salt and pepper.

Add the pasta to sauce and toss to coat. Transfer to four flat bowls. Sprinkle each with Parmesan and garnish with fresh basil.

Serves 4

The secret to managing the holidays? Just remember the two “P’s” – Preparation and Planning!

For a party or a big holiday meal, always make a game-plan. You need to know more than just what dishes you want to serve.  Time management and prepping, as much as possible ahead of time, are the keys.  Once you have a menu in mind, the first thing to figure out is what time you would like to serve the meal or what time the party is to start.  Take that time and work backwards.  If you need an example of what I’m talking about, look at my Thanksgiving timeline by clicking here.

Next, always look at your recipes and figure out what can be done in advance. I can’t think of even one occasion where I have cooked all the dishes for large meal or the food for a party on the day of the event.  Of course, some an item needs to be made or finished at the very last minute, just be sure to create the menu so that there are only one or two (at the most!) such items, not three or four, or you will be a frazzled wreck before the first guest rings the bell.

Don’t pull a Martha and believe that every singe thing must be homemade. If you love the bread or pastries from the bakery around the corner or think that the butternut squash soup from the deli is the best you’ve ever had, purchase those items and serve them with pride, as they do in France!  Speaking of soup, smooth and creamy soups make great hot or room temperature hors ‘doeuvres. Purchase inexpensive shoot glasses at a store such as Cost Plus World Market and garnish with a few minced chives – so easy, impressive, and fabulous!

Finally, and most importantly, Have Fun! People want to celebrate, spend time together, and relax. The best way for your party or meal to be a success is to be sure you do the same. Enjoy!

Easy Gift Guide

If you love to cook or love someone who does, an easy way to make your list is to look at my “Basic Kitchen” lists. Just click on the links below for ideas.  Even “The Basic Pantry” can be a great source of ideas. Image a gift basket (or a stockpot) filled with pantry items such as whole nutmeg, smoked paprika, or a variety of finishing salts. Bottles of artichoke hearts, capers, mustards, sun-dried tomatoes, or vanilla beans. How about packages of dried wild mushrooms, pine nuts, and basmati rice? See what I mean?  Thank you to faithful blog follower Sharon Cereska for suggesting that I post this gift guide.  :)

Must have cookbooks

Small electrics

Baking equipment

Utensils, measuring, and bowls

Knives

Pots and pans

Pantry items

I am saddened by news of the passing of Sheila Lukins on Sunday, August 30, 2009.  That last time I saw Shelia was when she came to teach at Les Gourmettes Cooking School and promote her newest cookbook, Ten, in December, 2008.  She was a dynamo and she will be sadly missed.  Shelia’s most famous cookbook and still one of the best cookbooks 25 years later is The Silver Palate Cookbook she co-wrote with Julee Rosso.  It came out in 1979, the same year I graduated from high school, and it was one of the first cookbooks I owned.  A couple of my favorite recipes from it were, and still are, Strawberry Chocolate Tart and Tarragon Chicken Salad (recipe below).  I love that book to this day and it reminds me that I wanted to put up my list of cookbooks you should own… please post comments about cookbooks that are on your “must have” list!

the basic kitchen: must have cookbooks

Mastering the Art of French Cooking Vol 1 & 2 - Child/Beck

Joy of Cooking - Bombauer

The Silver Palate Cookbook & Silver Palate Good Times Cookbook - Rosso & Lukins

From the Earth To the Table - Ash

Vegetarian Cooking for Everyone - Madison

Chopstix - Carpenter

Special Occasions - Hadamuscin

Cooking for a Crowd - Wyler

Easy Entertaining - Sorosky

American Cookery – Beard

Beard on Bread - Beard

Jacques Pepin’s Table - Pepin

Passion for Potatoes – Marshall   (Hey, I’m Irish and I love potatoes!)

The Cake Bible – Levy Beranbaum

China Moon Cookbook - Tropp

Southwest The Beautiful Cookbook – Fenzl

James McNair’s Favorites – McNair

Entertaining – Stewart

Any of the Barefoot Contessa cookbooks – Garten

The Chez Panisse Menu Cookbook – Waters

The Slow Mediterranean Kitchen – Wolfert

Homemade in a Hurry – Schloss

Reference:

Food Lover’s Companion – Herbst

The Food Lover’s Tiptionary – Herbst

Uncommon Fruits and Vegetables – Schneider

Cookwise – Corriher

On Food and Cooking – McGee

Tarragon Chicken Salad

The Silver Palate Cookbook

About 3 pounds boneless, skinless whole chicken breasts
1 cup Crème Fraîche or heavy cream
1/2 cup sour cream
1/2 cup mayonnaise, preferably Hellmann’s
2 celery ribs, cut into 1-inch-long pencil strips
1/2 cup shelled walnuts
1 tablespoon crumbled dried tarragon
Salt and freshly ground black pepper, to taste

Preheat the oven to 350°F.

Arrange the chicken breasts in a single layer in a large jelly-roll pan. Spread evenly with the crème fraîche and bake until cooked through, 20 to 25 minutes. Remove from the oven and cool.

Shred the meat into bite-size pieces and transfer to a bowl. Whisk the sour cream and mayonnaise together in a small bowl and pour over the chicken mixture. Add the celery, walnuts, tarragon, and salt and pepper, and toss well. Refrigerate, covered, for at least 4 hours. Taste and correct the seasoning before serving.

Serves 4 to 6

Note: Use the accumulated juices from the jelly-roll pan to enrich soups or sauces.

Glossary of Basic Cooking Terms

AL DENTE: Slightly undercooked, to a chewy consistency, from the Italian phrase “to the tooth.” Usually refers to the cooking of pasta but also applies to vegetables that are blanched, left still slightly crisp.

ASPIC: A jelly made from clarified meat, poultry, fish or vegetable stock.

AU JUS: Roasted beef, lamb, or poultry served with natural pan juices that accumulate during their cooking.

BAIN-MARIE: A hot water bath – Used to keep food warm on top of the stove. It’s purpose is to keep sauces and such from separating. Also a hot water bath used when cooking custards or eggs in the oven to keep them from curdling, cracking or browning.

BAKE: To cook by free-circulating dry air. The oven must be preheated before putting in the food and the food must not be overcrowded in the oven (too many pans) or it will not cook evenly.

BARBECUE: To cook meats, poultry, or vegetables over woods, charcoal, or gas on a grill, in open pits or on a spit over high heat. Sometimes marinating first and basting during the cooking time.

BASTE: To keep foods moist during cooking by brushing, drizzling or spooning on a sauce, pan juices, or wine.

BEAT: To mix ingredients quickly so that air is incorporated, creating a smooth creamy mixture.

BEURRE MANIE: Equal amounts of softened butter and flour mixed together and then added in small amounts as a thickening agent to hot sauces or soups.

BIND: To add an ingredient such as eggs, which hold together the other ingredients, as in meatloaf.

BLANCH: To plunge vegetables, fruit, or seafood into boiling water for a very brief amount of time to bring out the color or to loosen skins for peeling. It is best to blanch vegetables and then refresh under cold, running water.

BLEND: To combine ingredients together to a certain consistency. Sometimes until smooth, other times until just mixed together (such as with biscuits).

BOIL: To heat water or other liquids to 212 degrees Fahrenheit – at sea level.

BONE: To remove the bones from meat, poultry, or fish, using a thin boning knife.

BOUQUET GARNI: A small bundle of herbs, usually bay leaves, parsley, and thyme, wrapped with cheesecloth and added to soup or stew for flavor. Once dish is cooked, the Bouquet Garni is removed and discarded.

BRAISE: To brown meat in fat over high heat, then cover and cook slowly in the oven in a small amount of liquid. Ideal method of cooking tougher cuts of meat.

BREAD: To coat with bread crumbs.

BROIL: To cook with intense direct heat either on a grill or under an oven’s broiler. The high heat seals in the juices, browns the outside, keeping the food tender.

BROWN: To cook food quickly in a preheated oven, broiler, or hot skillet to “brown” the outside and seal in the juices.

CANDY: To cook and coat ingredients in sugar  or simple syrup

CARAMELIZE: To dissolve sugar and water slowly, then boil until it turns caramel brown. Or to cook meat or vegetables and bring out their natural sugars such as with caramelized onions.

CHIFFONADE: Very finely shredded or sliced leafy vegetables or herbs, such as spinach or basil leaves.

CHOP: To cut food into pieces, which can range from very small (finely chopped) to large (coarsely chopped).

CLARIFY: To clear stock by straining through cooked egg whites; or to make butter clear by melting, then separating , and discarding the white milk solids from the yellow butter.

CODDLE: To poach in slowly simmering water.

COURT BOUILLON: A broth made of water, wine, herbs and spices used for poaching fish or as a base for fish soups.

CREAM: To mix a softened ingredient, such as butter, alone or with other ingredients, such as sugar, until well blended and smooth.

CREME FRAICHE: A dairy product that is similar in taste to sour cream but a bit more tart. Used as a dessert topping or in soups. To make at home – Mix together 1 cup whipping cream and 1 tablespoon white vinegar in jar, cover, and let stand on the counter for 24 hours. Shake and refrigerate.

CRIMP: To decorate the edge of a pie crust by pinching dough together with fingers.

CUBE: To cut food into cube-shaped pieces, usually ranging in size from 14-inch to 1 inch.

CURDLE: The sparation that occurs in egg or cream-based mixtures when they are heated to quickly.

CURE: To preserve meats by either smoking, drying, salting, or pickling.

CUT IN: To combine butter or shortening with dry ingredients until the mixture resembles coarse meal by using a pastry blended, to dinner knives, fingers, or a food processor.

DASH: A small quantity.

DEGLAZE: To add a liquid, such as wine, water or broth to a pan in which food, usually meat or poultry, has been cooked, stirring and scraping up the browned bits from the bottom of the pan. The liquid is then reduced to the desired consistency and drizzled on the food for a more intense flavor.

DEGREASE: To skim the layer of fat from the top of a soup, sauce, or stock. Easier to do if the liquid is first chilled. This solidifies the fat, which will them remove very easily.

DICE: To cut into equal-sized small cubes about 14-inch.

DOT: To scatter small pieces of butter over the top layer of a prepared dish.

DRAIN: To remove liquid or fat from food through a strainer or by absorbing on paper towels.

DREDGE: To lightly coat food, usually with flour or bread crumbs. Or to fill a paper bag with seasoned flour and shake the ingredient to be cooked in the bag. Be sure to always shake off any excess flour before browning or frying.

DRIPPINGS: The juices, fat and brown bits that are left in a pan after meat or poultry has been roasted or sautéed. After skimming of the fat, the dripping are often used for sauces or gravies.

DRIZZLE: To slowly pour a very thin stream of liquid lightly over food.

DUST: To sprinkle very lightly with flour or sugar.

FILLET: To cut meat, chicken, or fish from the bones.

FLAMBÉ: To pour liqueur over food, warm it, and ignite with a match, burning off the alcohol.

FOLD: To incorporate one ingredient into another without stirring or beating but instead by gently lifting from underneath with a rubber spatula, while turning the bowl.

FRY: To cook food in hot fat in a skillet over high heat until brown and crisp.

GARNISH: To decorate food with fresh herbs, edible flowers, fresh vegetables, or fruit to enhance the look and taste of the dish.

GRATE: To change a solid food, such as cheese, into fine shreds by rubbing it against a hand grater or through the grating blade of a food processor.

GRATIN: Food, mostly vegetables, topped with grated cheese or bread crumbs, drizzled or dotted with butter or oil and baked in a shallow “gratin” dish, and baked or browned under a broiler.

GREASE: To lightly coat a pan with some fat to prevent foods from sticking and to help with the browning.

GRILL: To cook on a rack over very hot coals or under a broiler in order to seal in juices.

GRIND: To use a mortar and pestle, a food processor, a pepper grinder, or a meat grinder to transform a solid piece of food into fine pieces.

HORS D’OEUVRE: A bite-size savory canapé, either cold or hot, served with cocktails or before dinner.

HULL: To pluck out the green stem and leaves of berries, usually strawberries.

HUSK: To remove the outside leaves from an ear of corn.

JULIENNE: To cut fresh vegetables or other foods into thin matchstick-size strips of uniform length

KNEAD: To work dough, after blending ingredients, with the palms of your hand on a lightly floured surface, making it smooth and elastic.

LEAVEN: To cause a mixture to rise while it is baking by adding baking powder, baking soda, or yeast.

LINE: To cover the surface of a baking sheet or roasting pan with waxed or parchment paper to prevent sticking.

MACERATE: To cover fruits or vegetables with a liquid, often a liqueur or lemon juices and sugar, and let them rest until the flavor has been absorbed and the fruits or vegetables softened.

MARINATE: To tenderize and flavor food by placing it in a seasoned liquid, usually composed of some combination of vinegar, lemon juice, wine, oil, herbs, and/or spices.

MELT: To change solids into liquids by use of slow heat. Such as with butter or chocolate.

MERINGUE: Egg whites beaten stiffly with sugar and then baked in a low oven.

MICROPLANE: A grater used for the grating of various food items, such as nutmeg and hard cheeses, and also use to zest citrus.

MINCE: To cut or chop into very fine pieces

MIX: To stir ingredients together with a spoon or fork.

MUDDLE: To combine ingredients by pressing them with a muddler before adding the majority of the liquid ingredients.

MUDDLER:  A long pestle shaped bar tool that is commonly made of wood, but can be found in stainless steel or plastic with teeth on the bottom.  The wooden variety works well with more delicate herbs such as mint in a mojito.  While the variety with teeth really work well for this drink and others that have fruits to be crushed.

PAN-BROIL: To cook on top of the stove in a preheated heavy skillet over high heat, pouring off any fat or liquid as it accumulates.

PARBOIL: To partially cook in boiling water or broth.

PARE: To use a thin knife to remove skin or rind from vegetables and fruits.

PHYLLO: A Tissue-thin sheet of dough.

PINCH: The amount of dry ingredients you can bold between your thumb and finger.

PIPE: To decorate food with a stiff smooth mixture, such as frosting, by forcing it through a pastry bag.

PIT: To remove the pits from stone fruits or olives.

PLUMP: To soak dried fruits in liquid until they swell and are rehydrated.

POACH: To cook food gently in simmering liquid that does not boil.

POUND: To flatten or tenderize meat with a heavy mallet or pan, often between to sheets of waxed paper.

PREHEAT: To set an oven, grill, or broiler at the desired temperature about 15 minutes before use so that the desired temperature is reached before the food is put in to cook.

PRICK: To pierce pastry or food with the tines of a fork or a knife to prevent it from bursting or rising during baking.

PROOF: To test yeast to be sure it is alive and active. Dissolve the yeast in warm liquid with a little sugar or honey. Let stand for 5 to 10 minutes. If the yeast is alive it will foam and bubble up.

PUFF PASTRY: Light, flaky pastry of many thin layers of flour, butter, water and salt. The layers are made by repeatedly rolling and folding the dough, causing it to “puff up” when baked.

PUREE: To mash solid food or to pass it through a food mill or in a food processor until it is smooth.

RECONSTITUTE: To rehydrate dry food by soaking in a warm liquid.

REDUCE: To thicken or concentrate a sauce by boiling down, which lessens the amount but intensifies the flavor without any added fat.

REFRESH: To run hot food under cold water or to plunge into cold water to stop the cooking and retain the color.

RENDER: To liquefy a solid fat over low heat.

RICE: To push a soft cooked food, such as potatoes, through a food mill, mesh strainer or a potato ricer.

ROAST: To cook by the free circulation of dry heat, often beginning with a very hot oven to seal in juices and then reducing the heat to complete the cooking.

ROUX: A mixture of melted butter or oil and flour cooked over low heat, and stirred constantly, to make a base for thickening a sauce.

SAUTÉ: To cook food in butter or fat in a skillet until lightly browned. Sautéing is usually a quick process so any meats being sautéed should be tender cuts.

SCALD: To cook a liquid, most often milk, over low heat until just before it boils.

SCORE: To make very thin slashes along the surface of fish or meat to help tenderize it and keep it from curling up when cooked.

SEAR: To brown the surface of meat very quickly in a hot oven, under a broiler, or in a pan over high heat on top of the stove to seal in juices.

SHRED: To tear or cut into long thin pieces.

SIFT: To pass dry ingredients through a fine-mesh strainer to remove lumps and lighten the texture.

SIMMER: To cook liquid alone or with other ingredients over low heat, not boiling.

SIMPLE SYRUP:   A boiled mixture of water and sugar. There are several thicknesses of simple syrup and they have different uses. Thin simple syrup -3 parts water to 1 part sugar, is used to glaze cakes and cookies. Medium simple syrup – 2 parts water to 1 part sugar, is used to sweeten iced tea and make lemonade. Thick simple syrup – 1 part water to 1 part sugar, is used to glaze candied fruits and is the basis of cocktails.

SKIM: To remove fat or scum that rises to the surface of a cooked liquid with a spoon.

SLIVER: To cut food into long thin strips.

SNIP: To cut herbs such as chives into small bits with scissors.

SOUFFLÉ: A baked food, either a dessert or entree, made light and fluffy by the addition of beaten egg whites before cooking.  The food will puff or rise up but generally falls fairly quickly after removing from the oven.

STEAM: To cook food, covered, over a small amount of boiling water.

STEW: To slowly cook meats and vegetables in liquid in a covered pan, either in the oven or on top of the stove.

STIR: To blend a mixture together using a spoon in a circular motion.

STIR-FRY: To quickly sauté meat or vegetables while stirring constantly in a very hot wok or skillet.

STOCK: A long-simmering broth made from meat, poultry, fish bones and/or vegetables with the addition of herbs and spices.

STRAIN: To remove solids from liquids by pouring through a colander or sieve.

TOAST: To brown by baking , as for nut and seeds, or to brown by placing food under direct heat.

TOSS: To quickly and gently mix ingredients, such as a salad or pasta, together using a large spoon and fork.

TRUSS: To tie the legs and wings of poultry close to the body with string before roasting.

VINAIGRETTE: A classic dressing made from a mixture of vinegar, oil, salt and pepper. Other flavorings such as garlic, shallots, mustard, etc. can be added as well.

WHIP: To beat rapidly, either by hand or with an electric mixer to add air and increase volume.

WHISK: A looped wire utensil used to mix or “whisk” sauces, dressing, eggs and other liquid ingredients with a quick, circular motion.

ZEST: To remove in fine strips the outermost colored peel or “zest”, of citrus fruits, being careful not to cut into the bitter white pith that lies just below the peel.

ZESTER: A small utensil used for the purpose of removing the peel of citrus fruit.

1 pinch = less than 1/8 dry teaspoon

1 dash = 3 drops to 1/4 liquid teaspoon

1 teaspoon = 5 ml

3 teaspoons = 1 tablespoon = 1/2 liquid or dry ounce = 15 ml

2 tablespoons = 1 liquid or dry ounce = 30 ml

4 tablespoons = 1/4 cup = 2 liquid or dry ounces = 60 ml

5 1/3 tablespoons = 1/3 cup = 80 ml

8 tablespoons = 1/2 cup = 4 ounces = 120 ml

10 2/3 tablespoons = 2/3 cup = 160 ml

12 tablespoons = 3/4 cup = 180 ml

16 tablespoons = 1 cup = 8 ounces = 1/2 pound = 240 ml

32 tablespoons = 2 cups = 16 ounces = 1 pound

64 tablespoons = 4 cups = 1 quart = 32 ounces = 2 pounds

1 cup = 8 liquid ounces = 1/2 pint = 240 ml

2 cups = 16 liquid ounces = 1 pint = 480 ml

4 cups = 32 liquid ounces = 2 pints – 1 quart = .95 liter

16 cups = 128 liquid ounces = 4 quarts = 1 gallon = 3.8 liters

1 quart = 2 dry pints

8 quarts = 1 dry peck

4 pecks = 1 dry bushel

1 liquid quart = about 1 liter

Temperature Conversions

275°F = 140°C

300°F = 150°C

325°F = 165°C

350°F = 180°C

375°F = 190°C

400°F = 200°C

425°F = 220°C

450°F = 230°C =

475°F = 240°C

Specific Common Ingredient Equivalents

Butter

1 stick = 4 ounces = 8 tablespoons = 1/2 cup

4 sticks = 16 ounces = 32 tablespoons = 2 cups

Chocolate

1 ounce = 1/4 cup grated

6 ounces chips = 1 cup chips

1 pound cocoa = 4 cups cocoa

Creams

Half and half = 1/2 milk + 1/2 cream = 10.5 to 18 percent butterfat

Light cream = 18 percent butterfat

Light whipping cream = 30 to 26 percent butterfat

Heavy cream = whipping cream = 36 percent or more butterfat

Double cream = extra-thick double cream = clotted or Devonshire cream = 42 percent butterfat

Eggs

1 large egg (approximately) = 1 tablespoon yolk + 2 tablespoons white

1 cup = 4 jumbo = 4 to 5 extra-large = 5 large = 5 to 6 medium = 7 small

Flour

1 pound = 4 cups all-purpose or bread flours = 4 3/4 cups cake flour

1 cup sifted cake flour = 7/8 cup sifted all-purpose

1 cup self-rising flour = 1 cup sifted all-purpose flour + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt

Onion

1 pound = 2 1/2 cups sliced or chopped

Corn

1 medium ear equals about 3/4 cup corn kernels

10-ounce package frozen corn kernels equals about 1 3/4 cups corn kernels

Sugars

1 pound white = 2 cups white = 454 grams

1 pound packed brown = 2 1/4 cups packed brown

1 cup packed brown = 1 cup white

1 pound superfine sugar = 1 cup white sugar = 190 grams

1 pound powdered sugar = 3 1/2 to 4 cups

1 3/4 cups powdered sugar = 1 cup white sugar

1 cup powdered sugar = 80 grams

100 grams white sugar = 1/2 cup

Yeast

1 packet dry = 2 1/4 teaspoons dry

Bread/Cracker Crumbs

1 cup fine bread crumbs = 3 or 4 slices dried bread

1 cup fine saltine crumbs = 9 saltines

Rice

3 cups cooked rice = 1 cup uncooked rice

These are emergency substitutions: the recipe result will not be as good and will vary, these are some stand-ins for your staples… just in case.

1 cup light brown sugar = 1 cup granulated sugar plus 1/4 cup molasses

1 cup dark brown sugar = 1 cup granulated sugar plus 1/2 cup molasses

1 cup granulated sugar = 1 cup honey plus 1/2 teaspoon baking soda -or- 1 cup maple syrup plus 1/4 teaspoon baking soda

1 cup corn syrup = 1 cup honey or 1 cup maple syrup

1 cup sifted cake flour = 3/4 cup sifted all purpose flour plus 2 tablespoons cornstarch

1 cup milk = 1 cup minus 1 tablespoon half-and-half, and remove 1 tablespoon butter from recipe and add 2 tablespoons water -or- 1/2 cup evaporated milk plus 1/2 cup water -or- 1 cup reconstituted nonfat dry milk plus 2 teaspoons butter

1 cup buttermilk = 1 cup milk plus 1 tablespoon white vinegar or lemon juice. Let stand for 5 minutes before using  OR 1 cup plain yogurt or sour cream

1 1/2 teaspoons cornstarch = 1 tablespoon flour

1 teaspoon baking powder = 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar

1 whole egg = 2 egg yolks plus 1 tablespoon water

1 ounce unsweetened chocolate = 3 tablespoons cocoa plus 1 tablespoon butter or shortening

1 cup honey = 1 1/4 cups sugar plus 1/4 cup liquid -or- 1 cup molasses

1 cup sour cream = 1 1/3 tablespoons vinegar plus 1 cup evaporated milk

1 cup whipping cream = 2 cups whipped cream

1 cup heavy cream = 1/3 cup butter plus 3/4 cup milk (This substitution is for cooking only, not for whipping the cream)

1 cup sour milk = 1 cup milk plus 1 1/3 tablespoons vinegar

1 cup honey = 1 cup molasses

1 garlic clove = 1/4 teaspoon minced garlic or 1/8 teaspoon garlic powder

1 tablespoon of any fresh herb = 1 1/2 teaspoons dried herb or 1/4 teaspoon ground herb

1 cup dry bread crumbs = 1 cup crushed crackers or cornflakes, or potato chips

1 teaspoon dry mustard = 2 to 3 teaspoons prepared mustard

1 cup tomato juice = 1/2 cup tomato sauce plus 1/2 cup water

1 anchovy fillet = 1/2 teaspoon anchovy paste

Fresh or Dried Herb Substitutions

Instead of                    Use

Basil                                 Oregano or thyme

Chervil                             Tarragon or parsley

Chive                                Green onion; onion; or leek

Cilantro                            Parsley

Italian Seasoning           Blend of at least 3 of these: basil, oregano, rosemary, and ground red pepper

Marjoram                        Oregano or savory

Mint                                 Basil; marjoram; or rosemary

Oregano                          Marjoram; thyme or basil

Parsley                            Chervil or cilantro

Poultry Seasoning        Sage plus a blend at least 3 of these: thyme, marjoram, savory, black pepper, and rosemary

Red Pepper                    Dash bottled hot pepper sauce or black pepper

Rosemary                       Thyme; tarragon; or savory

Sage                                 Poultry seasoning; savory; marjoram; or rosemary

Savory                             Thyme; marjoram; or sage

Tarragon                        Chervil; dash fennel seed; or dash aniseed

Thyme                              Basil; marjoram; oregano; or savory

Spice Substitutions

(although you won’t get the exact results – these are fine substitutions in a pinch)

Instead of                    Use

Allspice                         1/2 part cloves + 1/4 part cinnamon + 1/4 part nutmeg

Aniseed                         Fennel seed or 3 anise stars

Apple Pie Spice            1/2 part cinnamon + 1/4 part nutmeg + 1/8 part cardamom

Arrowroot                      3 x as much all-purpose flour

Cajun spice                   Equal portions groundwhite pepper, garlic powder, onion powder, ground red pepper, paprika and ground black pepper

Cardamom                    Ginger or ground anise

Chili Powder                 Dash bottled hot pepper sauce + a dash of oregano and cumin

Cinnamon                     Nutmeg or allspice (use only 1/4 of the amount)

Cloves                             Allspice; cinnamon; or nutmeg

Cumin                            Chili powder

Fennel seed                   Aniseed

Ginger, Fresh                1 part ground ginger + 1/2 part lemon juice + 1/4 part ground white pepper

Ginger, Ground            Allspice; cinnamon; mace; or nutmeg

Juniper Berries (8)      2 bay leaves + 1 teaspoon caraway seeds + 1 minced mint leaf

Mace                               Allspice; cinnamon; ginger; or nutmeg

Nutmeg                          Cinnamon; ginger; or mace

Pumpkin Pie Spice      Same as Apple Pie Spice above

Saffron                           Dash turmeric (this is for color more than for flavor)

The Basic Kitchen — Small Electrics

1 heavy-duty blender
1 countertop toaster oven
1 small scale with reading for pounds and grams
1 electric hand mixer
1 food processor, 7 cup capacity

1 mini food processor or electric coffee grinder, for grinding spices
1 standing mixer, 4-5 quart capacity
1 waffle iron
1 electric juicer
1 ice cream maker
1 slow cooker (crock-pot)
1 electric drip coffee maker & filters

The Basic Kitchen — Baking Equipment

5 cake pans, with non-stick surfaces:
2   9-inch round
1   9-inch springform
2   8-inch round

2 loaf pans, 9 x 5 x 3-inches
2 rimless non-stick baking sheets
2 non-stick jellyroll sheets (with rim) 18 x 12 x 1-inch
1 ovenproof glass pie plate, 9-inches
2 muffin tins, 12 cups each
1 heavy french rolling pin (no handles)
2 wire racks
1 pastry brush
1 palette knife
1 pastry blender
1 fluted tart pan, 9-inch
1 soufflè dish, 2 quart
6-10 ceramic ramekins cookie cutters
1 pastry bag with tips
1 metal pastry scrapper
Aluminum Foil
Parchment Paper
Paper Towels
Plastic Bags, various sizes
Plastic Wrap
Waxed Paper
Cheesecloth

The Basic Kitchen — Utensils, Measuring, Bowls

1 set of at least 4 nested mixing bowls, glass
1 set of at least 4 nested mixing bowls, metal
1 set stainless steel measuring spoons
1 set stainless steel measuring cups, for dry ingredients

1 set glass Pyrex measuring cups, for wet ingredients: 1 cup, 2 cup and 4 cup
1 instant meat thermometer
1  oven thermometer, to test oven’s accuracy
1 deep-fat thermometer
1 pair long chopsticks
1 pizza wheel
2 long-handled stainless steel spoons
3 long-handled wooden spoons
2 kitchen tongs
1 funnel or a set of funnels in various sizes
2-4 stainless steel wire whisks, various sizes
1 small citrus juicer
2 wire mesh strainers, 1 large, 1 small
1 stainless-steel colander, 8 inches wide
1 bottle opener
1 corkscrew
1 can opener
2 vegetable peelers
1 citrus zester (microplane)
1 strawberry huller
1 kitchen timer
1 pepper grinder
1 large and sturdy wooden chopping board
1 large plastic chopping board
1 salad spinner

Invest in high-quality knives and keep them sharp and correctly washed and stored. The best are made of high-carbon stainless-steel with the steel running through the entire length of the knife. Wash in warm soapy water, never put in dishwasher. Dry well and store in knife block, blade side up. Placing in block, blade side down, dulls the knife each time it is removed or replaced in block.

2 paring knives, 3 1/2 -inches long
1 cook’s knife, 6 inches long
1 chef’s knife, 8 inches long
1 chef’s knife, 10 inches long
1 carving knife, 10 inches long
1 boning knife, 5 inches long
1 serrated bread knife, 8 inches long
1 pair kitchen shears
1 pair poultry shears
1 sharpening steel, 10 inches long or 1 electric sharpener

The Basic Kitchen — Pots and Pans

Recommend – An assortment of:
-stainless steel w/ aluminum or copper bases
-enamel-coated cast iron
-glass ceramic that is stove-top, oven and microwave proof

3 saucepans: 1 quart, 2 quart, and 3 quart, all with tight-fitting lids 1 stockpot: at least 8 quarts, with tight-fitting lid
2 saucepots: 2 1/2 quart and 5 quart ovenproof pots with tight-fitting lids
2 skillets or frying pans: 8 inches and 10 inches with lids and ovenproof handles only one should be non-stick
1 dutch oven or casserole, 3 quart with tight-fitting lid
1 microwave-safe casserole, 3 quart with tight-fitting lid
1 or 2 glass Pyrex 13 x 9 pans
1 or 2 glass Pyrex 8″ square pans
1 shallow roasting pan, about 15 x 10 x 2 with rack
1 deep, large roasting pan, about 16 x 12 x 5 with rack
1 double boiler with lid, glass is best
1 wok
1 omelet/crepe pan
1 vegetable steamer, preferably the collapsible kind that fits different pan sizes

Anchovies
Artichoke hearts
Baking powder, double acting
Baking soda
Beans: canned – black, cannellini,
chick-peas, red kidney, refried, and Great Northern white
Beans: dried – black, black-eyed peas
lentils, lima, pinto, kidney, and split peas
Barbecue Sauce
Bouillon cubes and powder: beef, chicken, and vegetable
Broth: beef, chicken, and vegetable
Capers
Chili Oil
Chile peppers, dried whole
Chocolate: bittersweet, semisweet
squares and morsels, and unsweetened
Clams: juice, canned whole baby
Cocoa powder, unsweetened
Coconut, shredded
Coffee, beans and instant espresso
Cornmeal, white, yellow, and polenta
Cornstarch
Crackers, a variety
Cream of tartar
Dried fruit, apricots, cranberries, currants, and raisins
Extracts:  Real – almond, mint, and vanilla
Dried bread crumbs
Flour: all-purpose, bread, cake, semolina, and whole-wheat
Gelatin, flavored and unflavored
Honey
Horseradish, prepared
Hoisin sauce
Ketchup
Mayonnaise
Liqueurs: Amaretto, Brandy, Cognac,
Crème de menthe, Grand Marnier, and kirsch, port, schnapps, dark rum
Milk: dry, evaporated & sweetened condensed
Mushrooms: dried – porcini, morels, shiitake
Mustards: Dijon, herb, honey, sweet-hot, and whole-grain
Nuts: almonds-whole, slivered, sliced; hazelnuts, macadamia, peanuts, pecans, pine nut
pistachios, and walnuts
Oils: Asian sesame, canola, extra-virgin olive, peanut, safflower, vegetable or corn, and walnut
Olives: Kalamata, green, Nicoise, black
Oyster sauce
Panko breadcrumbs
Pasta, dried: angel hair, fettuccini, lasagna, linguine, macaroni, penne, rigatoni, and spaghetti
Peanut butter, creamy and chunky
Pesto in jars
Pickles: dill, cornichons, sweet, relish
Preserves: fruit jams, red current jelly, seedless raspberry
Rice: Arborio, basmati, brown, long-grain converted, wild
Plum sauce
Roasted red peppers, jar
Salad dressings
Salsa
Soy sauce
Sun-dried tomatoes, packed in oil
Sugars: confectioners’ (powdered), brown- light and dark, granulated
Sweet sauces: fudge, berry, etc
Syrups: corn-light and dark, maple, molasses
Tabasco sauce or hot red pepper sauce
Tea, a variety
Teriyaki sauce
Tuna, other canned fish, crab, oysters, etc.
Vegetable Shortening
Vegetable Oil Spray, such as Pam
Vinegars: all-purpose white, balsamic, Champagne, cider, fruit, red wine, rice, seasoned rice,
sherry, and white wine
Water chestnuts
Wines: Dry white and dry red, Madeira, Marsala, Sherry
Worcestershire sauce
Yeast, dry active – in packets or jar

Refrigerated Foods

Butter, unsalted
Cheeses: cream, Parmesan, Cheddar, Jack
Creams: half-and-half, sour, whipping
Eggs, large
Fresh greens
Deli meats and cheeses
Fresh meats and fish
Milk

Many of the foods listed in the pantry area, once opened, need to be kept in the refrigerator, for instance the condiments; such as mustard, ketchup, salsa, dressing, mayonnaise, etc.

Freezer Foods

Baguettes
Assorted frozen vegetables; corn, green beans, peas, chopped spinach, etc.
Frozen pasta; ravioli, tortellini
Tortillas
Meats, poultry, shellfish, and fish
Wonton Wrappers

Many of the foods listed in the pantry area keep very well in the freezer.  If you have an extra freezer move these items from the pantry to the freezer or keep extra stock on hand.  Buy extra when you find it on sale. Keeping such things as flour, rice and grains in the freezer helps to keep bugs at bay.  Storing nuts in the freezer keeps the oil in the nuts from going rancid.

Prepared Convenience Foods

Bagged salad greens
Deli Salads
Pre-washed and cut fruits and vegetables
Rotisserie chicken