Wednesday, November 25, 2009

Article: Ignite Boulder 7

Looking forward to presenting on December 10th. Thanks all for your support and votes.

The topic?

"Cast Iron Cookware: Why your great-grandma schools your ass on sustainability"

The format?
  • 20 slides
  • 15 seconds per slide
  • 5 minutes
  • lots of fun

Find out more and get your tickets before they are all gone.

See you there!

Thursday, November 12, 2009

Equipment: Medium Stainless Steel Saute Pan

Description and Uses
Stainless steel saute pans are perfect when you want to develop a heavy fond (browned bits of caramelized yumminess that stick to the bottom of the pan) and then deglaze it to make a pan sauce.

This stainless pan is the perfect size for 3-4 chicken breasts, a dozen shrimp, finishing green beans with butter, and many other quick meals for the family.

Inside bottom diameter: 8 1/2 inches
Outside top diameter: 11 1/2 inches
Depth: 2 inches

Care and Maintenance
Clean like you would just about any other pot or pan with soap and hot water, and either a non-abrasive or abrasive scrubber. Air dry in a drying rack. Most of these pans are probably fine in the dishwasher, too.

Saturday, November 7, 2009

Recipe: Easy Sauteed Jalapeno Brussels Sprouts

Brussels sprouts are a tough customer. Or rather, serving brussels sprouts to your guests can make them tough customers.

In my experience, there are few dishes that dinner guests will outright refuse to even sample (allergies and dietary restrictions aside). Brussels sprouts are among these select few. No matter. For those who will eat brussels sprouts, this recipe is quick, tasty, and has a little kick. For those that won't... there's always frozen broccoli.

  • 1/2 cup brussels sprouts
  • 1 tablespoon (or so) canola or olive oil
  • 1 tablespoon (or so) butter
  • 2 cloves pressed garlic (about a tablespoon)
  • 1 small jalapeno pepper, minced (about a tablespoon)
  • salt

Clean up the brussels sprouts by cutting off any protruding stalks, and then wash them thoroughly. Slice them in half from top to stalk.

Add oil to a medium stainless steel saute pan, and heat on medium heat until the oil shimmers. Toss in the brussels sprouts, and saute for 5-7 minutes until they begin to brown.

Clear a spot in the center of the pan, and add the garlic and jalapeno (add more oil if needed before this step to keep the garlic from sticking). Saute the garlic and jalapeno, stirring as necessary to keep from sticking or burning, for about 30 seconds. Add the butter, and swill things around for a few more seconds to mix flavors. Salt to taste and serve immediately.

And tell any brussels sprout doubters to grow up and try at least one!