Cooking Tip of the Day: Leftover Food Safety

November 30, 2009

Leftover Food Safety

Food Safety Tip of the Day

According to the Partnership for Food Safety Education, even if your leftovers were refrigerated properly (at 40 degrees F) and promptly, the food leftover from your Thanksgiving dinner should be eaten, frozen or discarded by Monday, November 30.

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Welcome to My Kitchen!

I’m glad your web surfing brought you here… whether you were searching for a recipe… or were referred by a friend… maybe you saw my link somewhere or even better you’re a loyal blog fan already… I’m really glad you’re here!

So what is this blog all about?… home cooking for today’s cook…. all kinds of tips and recipes you can use for everyday meals or entertaining family and friends… to sum it up… you need to meet my family and friends… they are as much a part of this blog as the tips and recipes are.. you will see stories about them throughout the posts… I hope you feel at home.

Warren got me a very thoughtful gift one Christmas… a cookbook from the Neely’s…. he knew how much I really like their show… and how much I’ve come to really like southern cooking… so the gift was perfect. While their cooking only represents a small part of my tastes…

The book… Down Home with the Neely’s… is probably one of the my favorite books… not only because it contains lots of really good home cooking recipes… it also chronicles their lives… which for me, is a large part of their appeal… they unabashedly love each other and their family and friends… truly people to relate to and to aspire to be like. They are what home cooking is all about… sharing good times and just plain great food.

This blog is much like their cookbook… it contains recipes I have used over the years… new and old… passed down from one generation to another… recipes gotten from friends…and ones that I’ve tried and altered to our tastes… updated family favorites to lighter versions for today’s healthier needs… new ones I’ve come across and tried that we’ve really liked…

Not everything you see here may appeal to you… I honestly don’t think any blog or cookbook or cooking show can meet that expectation… we’re all individuals… so you tend to pick and choose what works best for you… I hope you find some recipes here that you can fit into your tastes and lifestyle.

So if you haven’t already… subscribe today so you don’t miss a post.

Join the Followers Club… there’s always room for one more…. invite a friend or two…

And as always .. you are always welcome in my kitchen… so pull up a chair.. pour yourself a cup of coffee and enjoy your stay with me.

National Food Months and Days

I love to surf the net … it’s a virtual paradise of mostly useful and some not so useful information… and I am an information junkie… food and otherwise… I found a nifty list of all the “National Food Months and Days” celebrations…. and it got me to thinking…. so I’ve decided to include a good many in this blog…

I thought it would be fun to feature a recipe that celebrated the day…. hey.. you can amaze your friends and family with your quirky tidbits of info… a fun idea to bring something to work to celebrate the day… especially the lesser known ones… I’ll start a section just for food celebrations so you can plan in advance…. And I’ll publish the recipe in advance….so you can be plan your celebration recipe.

I have to add this final comment.... I had no idea what wacko "National Food Days" we had.... but publish them I will.... if nothing else... amaze your friends with the trivia and an occasional recipe.... have fun!

February's Special Food Day Celebrations are:

February 1 National Baked Alaska Day
February 3 National Carrot Cake Day
February 4 National Homemade Soup Day
February 4 National Stuffed Mushroom Day
February 7 National Fettuccine Alfredo Day
February 8 National Molasses Bar Day
February 9 National Bagels and Lox Day
February 10 National Cream Cheese Brownie Day
February 11 National Peppermint Patty Day
February 12 National Plum Pudding Day
February 13 National Tortellini Day
February 14 National Cream-Filled Chocolates Day
February 15 National Gumdrop Day
February 16 National Almond Day
February 17 National Indian Pudding Day
February 19 National Chocolate Mint Day
February 20 National Cherry Pie Day
February 21 National Sticky Bun Day
February 22 National Cook a Sweet Potato Day
February 22 National Margarita Day
February 23 National Banana Bread Day
February 24 National Tortilla Chip Day
February 25 National Chocolate-Covered Peanuts Day
February 25 National Clam Chowder Day
February 26 National Pistachio Day
February 27 National Chocolate Cake Day
February 27 National Strawberry Day
February 27 National Kahlua Day
February 28 National Chocolate Souffle Day

The distinction between herbs and spices is that herbs refers to the leafy green parts of a plant, and spices refers to other parts of the plant such as seeds, berries, bark, root, fruit and sometimes dried leaves. They add wonderful flavors to foods and make them interesting.

These sections will spotlight different herbs and spices… we will update these sections regularly… so check back often as these sections will change… but have no fear… when we remove a section here.. we will post it during the night so it will appear in the blog and, therefore, you will be able to find it in the archives and under the label “Herbs and Spices”. We hope you will find this information useful.

Featured Herb - Chives

Chives are part of the onion family and are native to Europe, Asia and North America. They appear as thin green straws and impart a wonderfully light onion flavor. They are commonly used in cooking and are one of the “fines herbes” in French cooking, along with tarragon, chervil and parsley.

They are used in many traditional French and Swedish dishes. Chives are in many recipes for fish, potatoes and soups, as well as, other foods. They're frequently used also as a garnish.

Chives readily available in groceries in both the fresh and dried form. I consider it to be one my “must have” herbs for cooking and I prefer the fresh variety to the dried. I snip them with kitchen shears over many dishes.

The Busy Bowl in the picture is part of a set of 4 bowls by RECO International and is available at romertopfonline.com and other fine stores.

Featured Spice - Paprika

Bar Syrup – Boil together for 5 minutes… 3 cups of sugar and 1 cup water. Store in an airtight container and use to sweeten drinks.

Bouquet Garni - A bouquet garni is a little bundle made of fresh or dried herbs. The assortment of fresh herbs can include parsley, thyme, bay leaves, fennel, leek, marjoram, cloves, tarragon, rosemary, peppercorns or tarragon. The assortment depends on the recipe. It’s so easy to just make-up a bouquet garni that fits your recipe. See my post about bouquet garni.

Cake Flour - a fine wheat flour that is specifically made for cakes, cookies and other delicate baked goods that require a finer, lighter texture. Cake four is not suitable for breads. Some supermarkets carry cake flour. If you are unable to find it, you can substitute ¾ cup sifted bleached all purpose flour with 2 tablespoons cornstarch for 1 cup of cake flour.

Clarified Butter – Melt butter in a small pot (stove method) or glass measuring cup (microwave method) and carefully pour off the clear fat that is on top of the milky sediment that will settle to the bottom.

Crème Fraiche – is the French term for “fresh cream”… it is a soured cream … it is less sour and less thick than sour cream. It can be commercially purchased or homemade. Crème fraiche can be made by heating 1 cup heavy cream to lukewarm (no more than 100 degrees F) and adding 1 teaspoon cultured buttermilk to it. Keep in a warm place for 12-36 hours until it thickens… and is the taste you want...suggestion.. place it in the oven with the light on.

Fines Herbes- is a main ingredient in French cooking, meaning "fine herbs". They are not pungent and give the food a mild herbal flavor. The ingredients of fines herbes are minced fresh parsley, chives, tarragon, chervil and basil in any desired proportions.

Foie Gras – Foie gras is the liver of a force-fed goose. Whole foie gras is imported from France in cans and is cooked. (Yeah, we know it sounds gross… but, hey, you never know, lots of people eat that stuff)

Scald Milk – some older recipes call for scalding milk. To scald milk is to bring it to near boiling (180 degrees F)… but milk burns easily, so when you scald milk… you really should use a thermometer…and stir constantly, otherwise the proteins in the milk will settle on the bottom and burn. When you scald milk, it destroys the bacteria and enzymes in the milk. This method pre-dates pasteurization and is pretty much an unnecessary step since milk sold in the US and most Western countries is pasteurized. However, scalding milk used for baking bread is said to result in a more tender bread. If a recipe calls for scalding and doesn't allow the milk to cool... just heat it to warm it. If you live where it is not pasteurized, then follow the scalding instructions in a recipe.

Myth Busters

MYTH: Food is safe once it's cooked, no matter how long you leave it out.

FACT: Food - raw food and cooked food - may not be safe after sitting out at room temperature for more than two hours.

Bacteria grow rapidly in the "danger zone" between 40° F and 140° F.

ADVICE: Follow the "two hour rule": toss perishable foods left out for more than 2 hours.

And if left out in a room or outdoors where the temperature is 90° F or hotter, food should be discarded after just 1 hour.

Source: Partnership for Food Safety Education

Are You A New Cook or Know One?

Are you a new cook or are you looking for a perfect gift for one? I have a suggestion. The Joy of Cooking. It is by far the best starter cookbook I have ever seen. The Best Man at my wedding gave it to me. I already knew how to cook, but this book covered the basics and answered so many questions over the years. If I was unsure of an ingredient in a recipe, I could look it up and find a wealth of information about it. From cuts of meat, information about all types of fruits and vegetables, how to make gravy, to the many types of salad greens, it gives not only information about the food but also provides valuable tips for cooking and storage. It's invaluable in any kitchen.

Sunday Morning Breakfast Ideas

Sunday morning breakfasts at our house are special. I like to make something different from the ordinary routine.

If it’s pancakes or waffles… I make them different in some way… instead of serving them with just pancake syrup …. I make them with strawberries and a homemade whipped cream on top….

I published a recipe around the holidays called Bananas Foster Waffles…yummmm… how about Peach Melba waffles?… serve waffles with canned or fresh peaches on them …drizzle a little raspberry syrup and put a dollop of ice cream on top…. they are to die for!

Crepes are another Sunday morning breakfast we like…. Crepes can be filled with virtually anything …. From savory to sweet… it’s all good.

Eggs …. Poached… scrambled…omelets… frittatas …fried with grits… you name it… you can do it!

And we can’t forget to include French toast… my Aloha Stuffed French toast is such a treat and very easy.

Warm muffins and fresh fruit… with mini fritattas….also great …. check out the Muffin and Eggs label for a list of wonderful recipes.

Sweet rolls and pastries…. delicious coffeecakes…. and more.

There are many ways you can truly make a Sunday morning breakfast special.

I could go on and on…. And I will!

I’ll do it until I run out of ideas…. So whether you cook a romantic breakfast for two or for a crowd ….put us on your favorites and come back often!

To see a complete listing of wonderful breakfast recipes you can peruse the Breakfast and Brunch label or go to our Recipe and Tip Index and see a listing there.

Notice

While almost all of the photos here are produced by us, occasionally we do use second party sources for stock photos if, at the time of post, a picture of our own is unavailable. We choose photos that are a true representation of the food or subject discussed. This is particularly true of some of our Tips and Commentaries. All artwork/photos are credited to the producer if known. Many of these photos are obtained through photo sharing sites and the artists are unknown. If you are the artist/producer of any works on this site, feel free to email me at cookingtipoftheday@gmail.com and credit will be given.

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November 30, 2009

Leftover Food Safety

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