Temperature guide for easy grilling

If you love the flavor of grilled foods but are never sure if the fire is hot enough, here is a simple, no-fuss way to judge the heat.

Hold your open hand, palm side down, near the cooking surface. If you can only comfortably hold your hand there for 2 seconds before pulling it away, your grill is at high heat. 3 seconds, would be medium-high; 4 seconds, medium; 5 seconds medium-low; and 6 seconds would be low heat.

To prevent food from sticking spray the cooking surface before lighting the grill.

Tuesday's food quote (3/13/2012)

"I bought a box of animal crackers and it said on it "Do not eat if seal is broken." So I opened up the box, and sure enough... " Brian Kiley

Tuesday's food quote (3/6/2012)

The only time to eat diet food is while you’re waiting for the steak to cook. —Julia Child

Better double check your reservations for Grovewood Tavern

Grovewood Tavern's reservation system crashed last Saturday night and lost all reservations made between Tuesday February 28 and Saturday March 3. If you made any reservations during that time, please call 216-531-4900 to remake them. Grovewood Tavern is located at 17105 Grovewood Avenue in Cleveland.

Tired of turkey sandwiches?

Let's face it - turkey is tasty, but this is the week of turkey overload.  And while the dinner was divine, how to use the leftovers (besides in sandwiches) can be challenging. This salad recipe might help.

Turkey Chopped Salad

1 pound leftover turkey (white meat)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups chopped romaine hearts,
6 cups chopped radicchio
1 cup dried cranberries
3/4 cup bottled balsamic dressing
3 tablespoons maple syrup
1 cup sliced or slivered almonds, toasted,

Cut turkey into 1/2-inch cubes. In a large salad bowl, combine turkey, romaine, radicchio and cranberries. Toss.  In a separate bowl, whisk together balsamic dressing and maple syrup until combined. Pour over salad and toss gently to distribute dressing.  Top with almonds.

Serves 6

       

Learn to make macarons this Saturday at Sur La Table

 One of the benefits of working at a successful cooking school is always being aware of upcoming classes which offer new opportunities to learn.   This Saturday, Kathryn Gordon (co-author of Les Petits Macarons) will be teaching a class on macarons. 

Macarons---the new cupcake! These elegant and addictive little cookies are made from simple ingredients but have a reputation as being temperamental for the home baker.  New York-based chef Kathryn Gordon will demonstrate both French and Italian techniques featured in her new book (co-written with Anne McBride).
Menu includes chai ganache, carrot cake with pecan macarons and gingerbread buttercream.  To register for this almost sold-out class call 216-378-9795.  Cost is $69 per person.   Sur La Table is in Eton - 28819 Chagrin Blvd (next to Trader Joe's).

Thinking about dinner for tonight?

Everyone is commenting on the weather today, and while sunny there is a chill in the air.  In the kitchen, this weather calls for a more hearty dinner - like  soups, stews or chili.  Many of us have a treasured  family recipe for such comforting meals, but have you ever though of baking bread to go with that favorite recipe?  Here is recipe for a quick, easy and delicious beer bread which can be mixed in less than 10 minutes, baked and on the table in 60 minutes.

Beer Bread

2 1/2 cups plain flour

2 tablespoons sugar
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons dried sage
1 teaspoon salt

1 (12 ounce) can beer

1 cup shredded cheddar cheese (not low-fat version)

      Preheat oven to 375.  Allow to heat for 10 minutes.

·         Grease and flour bottom and sides of a 9-inch loaf pan.

·         In a large bowl, mix all dry ingredients together. 

·         Add beer and cheese, stir until well-blended, but be careful not to over mix.

·         Spread evenly in prepared pan.  Mixture will be lumpy.

·         Bake for 50 to 55 minutes.  Allow to cool for 10 minutes before slicing and serving.  .