Thanks-for-giving Left-overs!

Yes, the meal is delish, the family time is fun (really!  we’re a fun crew and have a good time!), but what I might look forward to most about Thanksgiving is the left-overs.  Just as a good Boeuf Bourguinon or lasagna tastes better the second day, so, too, does turkey, stuffing, gravy and side dishes.  (And a sliver of pie, too, though honestly, pie generally suffers from some kind of culinary hang-over on day two.) 

For years, I have surreptitiously stolen a stockpile of my sister-in-law’s disposable plastic food storage containers.  But recently, through the magic of Twitter, I got to be a product tester for OXO’s new line of TOP food storage containers.  And I gotta say – I’m a little bit obsessed with them.  Why? Let me explain:

1) Their sizes inspire storage.  Look how cute my cookies look in the little one!  And one of them is a perfect fit for four corn muffins from my chili binge last weekend. There’ s even a big one that would fit at least nine cupcakes.

These things are so handy!

2) The have a great seal on them – I’ve sloshed soup to work and when the ol’ tote bag took a header in the front seat of the car, I did not swerve around in a panicked manner, cussing my clumsy ways – because the container, which landed on its side, was just fine!

3) They look cool and make your left-overs look cool, too!  Seriously – even when I wasn’t really in the mood for more mushroom-leek gratin (man, that recipe made a lot), it just looked more appealing in this nice container and I thought, “Hell, yeah, that stuff was good – I’ll have some more.”  Call me shallow, but that’s my story.

Gratin was still glamorous in this OXO container

So – this Thanksgiving, I’m bringing them with  me – because my family is actually planning on over-cooking so that we all get left-overs and I can end my criminal streak of grand-theft butter tub from my sister-in-law.

Happy Cooking and Happy Left-overing!

Oh – if you want to see them all, they are at Bed, Bath & Beyond and you also can see them all at http://www.oxo.com/oxoHome.jsp.

 

Viva la Mexico!

It is only fitting that I write this post about our adventure in Mexican cuisine from Mexico City.  A recent rain fall has cleared the air, enabling a rare 360 degree view of the hills surrounding the City. Check out The Lazy Cook and The Crazy Cook’s take on Mexican food, and let us know what you think.  I’m off to enjoy some great local food!

Welcome to Watermelon World!

Just as the summer starts to fade, you can keep it alive with the happy, pink delight of watermelon!  Check out our two takes on this wonderfruit!  Bon appetit, friends!

You’re Invited to a Pancake Breakfast

Check out two ways to make pancakes – the Lazy Cook way and the Crazy Cook way!  As Julia would say: Bon Appetit!

Who’s Cooking?

Michael Pollan’s very thought-provoking article in the Aug. 2 Sunday New York Times Magazine  has made me think.  A lot.  And, I know my colleague, the Lazy Cook, will scoff at this (well, not really because she knows me!), but contrary to Pollan’s overall point of view,  I AM cooking!  I relish my time in the kitchen and I DO get inspired by watching the Food Network, PBS food shows and countless food magazines.  (Confession: I subscribe to and read Gourmet, Fine Cooking, Food & Wine, Saveur and Bon Appetit.  I know – sick, but I am what I am – a foodie.)  

When I read Pollan’s story, I just kept thinking, “Wait – I cook!  And I cook now more than ever before!  And sometimes I see Anne  Burrell or Ina Garten make something tantalizing and I literally go get the ingredientss and recreate it!”  (Yes!  I think with exclamation points! )

Now I know: I’m not everybody, nor is everybody me (that would be scary).  But I’m now very curious about this whole idea that cooking is on the wan, while cooking shows are hot, tickets to food festivals are $100 and up,chefs have risen to celebrity status and culinary school enrollment is up.  My point of view: yes, cooking did die off in recent years due to multiple factors, but with the current economic situation, I am eager to have a crystal ball into the future.   Will our will or necessity to save money (i.e. fewer meals out) be shown to have driven us BACK to cooking?  Will our communal stress about the economy be shown to have created a new trend of community, togetherness, breaking bread together, so to speak, at each other’s homes? 

I welcome comments.  The Crazy Cook here is currently contemplating a number of grilled delicacies, gazpacho, chorizo-stuffed Beefsteak tomatoes and cucumber-red onion salad (and a pie, of course – God, I love making pie) for my next summer dinner party.  Bringing people together with great food and wine will always be one of my passions, whatever the situation.  It’s just too much fun, too gratifying, too soul-stirring to ever contemplate giving up!

What do you think?

Welcome to Candyland!

Take a trip to Candyland with Dr. Cathy and Chef Liz as we each make our favorite candies.   Chocolate-covered fruits and nuts for the Lazy Cook, and Salted Caramels for the Crazy Cook!  Bon appetit!

The Lazy Cook and The Crazy Cook Make Salad!

A good salad is a great choice any time of the year, but especially as the weather gets warmer. Check out how to do make one the Lazy and Crazy way.

Season Like You Mean It

Hi There – Crazy Cook here.  While reading the July issue of Food & Winemagazine over the weekend, a lightbulb went off in my crazy cooking head.  There was an extensive article debating the merits of seasoning meat before cooking – like up to 24 hours before cooking – or doing it right before you cook it.  Now – after cooking not one, but two whole turkeys as part of our recent video cooking demo, it’s clear to me why that damn turkey was SO GOOD!  I prepped the whole bird the night before – putting the herb oil (which included plenty of salt and pepp) under and over the skin and then putting it to bed in the fridge under a cozy blanket of foil about 8 hours before it went into the oven.  This was done mostly b/c I didn’t want to jack around with the bird at 5 a.m. – I just wanted to get it in the oven. 

When Dr. Cathy Kapica and I sampled said bird, we could not belive how flavorful, moist and tender it was!  Now I know! Seasoning the meat 8 hours ahead allowed the flavors to really penetrate the turkey and the salt helped keep it moist (instead of drying it out).  So, I “accidentally” created the best turkey I’ve ever had (and judging from the feedback on the left-overs we brought to the office, it was unanimous) by seasoning it 8 hours in advance – I might even go 12 next time.  Just thought I’d share the secret to superior seasoning! 

P.S. Read the article in Food & Wine for more on seasoning different types and cuts of  meat from poultry to pork to beef.   http://www.foodandwine.com/articles/the-juicy-secret-to-seasoning-meat

Talking – and Cooking – Turkey

The Lazy Cook and the Crazy Cook tackle turkey in their two distinct ways.  Who said turkey’s just for Thanksgiving? 

The Lazy Cook and the Crazy Cook Make Soup!

Tho it is mid-May, it is still not all that warm in Chicago at least, so herewith, we share with you our two approaches to the wonders of soup!  Bon appetit.