Make your kitchen more efficient by incorporating a few, inexpensive tricks.

Add an Island with a wood top for cutting, chopping and prepping. It will also provide convenient storage space. Make it as large as can fit within your kitchen. It can be permanently fixed to the floor or on wheels for portability. Shelves can be incorporated on either side for cookbooks, spices, and other implements.

Add Pullouts by replacing a narrow top drawer with a butcher block cutting board. Add a handle and it can also serve as a towel rack.

Add a Knife Rack if you have 2 feet of clear space above a countertop. Installing a wall rack for your knives will keep all your knives in full view and easily accessible for use. You will also get rid of the big knife block that takes up counter space. Note that all knives should be stored with the point down. One inexpensive approach is the magnetic strip. They are available at kitchenware stores for $10 and up.

Install a Pot Rack, either a wall-mounted rack or ring rack hanging form the ceiling puts pots within easy reach when cooking. Contact Pot Racks On-Line at www.pot-racks-online.com or by phone at 706.234.4825 for a catalog of racks starting at $59.

Build in more Storage in unused spaces. Corner cabinets make use of wasted space in corners. Create a pullout pantry in the space between the counter and refrigerator. Build flip-up cabinets in space above wall cabinets and create space for seldom used items. Easy ways to reduce fat in your diet is to stir fry your chicken or beef with orange juice and not oil. Add some garlic for flavor. Another way is to soften butter or margarine before you use it. You will end up using much less. Refrigerate canned meats, soups, and gravies. Fat will rise to top and can be easily scrapped off.

Strawberries should be washed before they are hulled, otherwise delicious juices can be wasted.
From The Almanack of 1953

For a great steak, start with the best-quality meat --- preferably a bone-in strip or porterhouse cut. The meat should be one and half inch thick and rosy pink (never bright red or purple). Do not choose cut that is too lean. Look for one that has fat marbled throughout. Remember that fat is flavor. If possible purchase dry-aged beef at an upscale butcher shop. Pre-heat broiler for 30 minutes. Sprinkle both sides of steak with course kosher salt and fresh ground pepper. For rare, broil for 5 minutes on each side. Never poke or pierce the meat! This allows the juices to flow out of the meat. Use tongs to turn. When ready to serve, brush the steak lightly with warm, soften butter. Use of steak sauce is purely optional.

The knife is the single most important tool a cook can have in the kitchen. It can make cooking faster, safer, more fun, and more successful. Still, some use the same cheap knives that they have had for years. The main reason for this may be that quality cutlery can be quite expensive with some knives costing more then $100 a piece. But what most people fail to realize is that, if cared for properly, these knives will last a lifetime.

KNIFE TYPES AND USES

The right knife should be used for the job at hand. This makes the job easier and safer to perform.

Chef’s Knife - Also called a French or Cook’s Knife, this is the most useful and versatile knife in a chef’s kitchen. It can slice, dice, or mince any ingredient. The slight curve toward the tip of the blade lets you cut pressure on the top of the blade and cut in a quick, rocking motion. This method is best for dicing or mincing
Length – Between 8 and 10 inches.

Slicing Knife – Sometimes called a Carving Knife, this knife has a narrower blade then the Chef’s Knife that is the correct knife for carving thin, even cuts of meat. They are perfect for carving roasts, turkey, chicken, ham, etc
Length – Between 10-14 inches

Boning Knife – This thin, pointed, and flexible, knife is perfectly designed to trim away meat from bones or joints without harming the meat or the knife. It can also be used to fillet fish.
Length – Between 6 and 8 inches.

Paring Knife – Its straight edge and small size allows for maximum control making it ideal for delicate work such as garnishing, peeling, or paring.
Length – 3 to 4 inches.

Bread Knife – Most knives require a downward pressure to cut effectively but this knife has a serrated edge and is designed to cut with a back-and-forth sawing motion. These work great cutting breads, pastries and anything that would be otherwise smashed using any other knife.
Length – 10 to 12 inches.

In addition to the standard knives available, new knife types include hollow ground or granton edge steel knives. These knives have small ovals running the entire length of the knife that help to reduce drag and allow for more uniform cuts. They are perfect if you slice a lot and need to work fast. Ceramic knives are the newest rage with professional chefs around the world because of their sharpness and ability to hold an edge but tend to break easily.

KNIFE CARE

Fine knives should be stored in a wood block or on a magnetic strip and not loose in a drawer. They can easily be nicked and lose their sharpness if tossed around with other kitchen tools and utensils.

Sharpen your knives whenever you feel any drag or resistance. Using a sharpening stone or steel, hold the knife at a 20-degree angle against the surface and draw toward you, applying light pressure and keeping the angle constant. Repeat this about 6 times on each side. Electric sharpeners make this procedure easier. Chef’s Choice (800.342.3255 or in the web at www.chefschoice.com) makes very good electric knife sharpeners, starting at $60.

WHERE TO FIND THE BEST KNIVES

The best selection of professional-grade knives are offered by:

F. Dick (631.454.6955 or www.dick.de), J.A Henkels (800.777.4308 or on the web at www.zwiling.com), Kyocera (800.537.0294 or www.kyocera.com), and
Wustoff (800.289.9878 and at www.wustof.com)

To prevent rusting, “season” all of your uncoated cookware and baking pans with an unflavored vegetable oil. Spread oil on all surfaces, place in a warm oven for one hour, then remove and wipe off excess oil. After each use, wipe a little oil on the sides and the bottom.

To choose the ripest melon, pick a heavier one, which tends to be juicier and riper. Look for the end of the melon where it was attached to the vine. Press lightly at the opposite end. It should be soft and give slightly to your touch.

California Press nut oils and fruit vinegars add zest to salads and meats. Try drizzling almond, filbert, or pecan over grilles tuna or salmon. Vinegar flavors include apricot, Bing Cherry, blueberry, and French Plum. Contact them at (707 944.0343 or on the web at www.californiapress.

TUSCAN PANZANELLA SALAD

Fresh tomatoes, cucumbers, basil, olives, and two-day-old bread make up this tasty Tuscan fare. Fresh tuna is called for here but you can substitute canned tuna or cooked chicken. Any firm, country style bread can be used (if fresh, toast it first).

Ingredients:
3 Large Slices of good quality, whole grain bread (one to two days old)
3 Scallions, sliced
1 medium tomato, cubed (about 1 cup)
1 Cup fresh basil, packed
1/2 medium cucumber
6 Black Olives, pitted and halved
Salt and freshly ground pepper
3 Tablespoons prepared olive oil and vinegar salad dressing
3/4 pound of fresh tuna (or chicken)

Preparation:
Soak bread in small bowel of water for a few seconds. When soft, squeeze out water and break into small pieces. Place bread in bowl with scallions, tomatoes, basil, cucumber and olives. Salt and pepper to taste. Add two tablespoons of salad dressing and mix well. Divide between two dinner plates. Heat a non-stick skillet on high. Add tuna (or chicken) and sear for two minutes. Turn and sear for another two minutes (for a 1/2 to one inch piece of meat). Slice meat and place on top of salad. Drizzle with remaining dressing.

TASTY TURKEY MEATBALLS

The delicious little treasures are a great low-fat addition to spaghetti sauce, soups, or pizza. Enjoy!

Ingredients:
2 Slices bread, crusts removed
1/2 Cup of water
1/2 Pound ground white –meat turkey
1/2 Cup red onion, chopped
1/2 Cup Baby Portobello Mushroom
2 Tablespoons Parmigiano-Reggiano Cheese (optional)
1/2 Teaspoon salt
1/4 Teaspoon ground pepper
1 Tablespoon Balsamic Vinegar
1 Large Egg
1 Tablespoon olive oil

Preparation:
Soak bread in water until soft. In a large bowl or food processor, combine turkey, onion, mushrooms, cheese, salt, pepper, egg, and vinegar. Squeeze excess water from bread, add to turkey mixture, and blend with hands until fully incorporated. Form into 1 1/2 inch balls. Heat olive oil on medium-high heat and cook meatballs, turning frequently to brown all sides. Makes 12.

Variations:
For spaghetti, sauté the meatballs first and then soak in tomato sauce for 10 minutes.
For soups, sauté meatballs first, add to your favorite soup, and simmer for 5 minutes.
For pizza, form into 1/4-inch balls, sauté and place on pizza with other ingredients/toppings.
For Sweet and Sour meatballs, add 1 1/2 tablespoons of fresh lemon juice, 1/4 cup of brown sugar, and 1/4 cup of raisins. Add to past sauce and simmer.

OLD FAVORITES WITH LESS FAT

These dishes taste simply great and contain less total and saturated fat then their traditional counterparts. And so easy to make, too!

BAKED HOME FRIES

Ingredients:
Vegetable spray or olive oil
6 medium potatoes
Garlic Powder
Oregano
Paprika
Cayenne Pepper (optional)

Preparation:
Preheat oven to 350 degrees F. Coat a baking sheet with oil spray or thin coat of olive oil.
Wash potatoes. With skins still on, cut into wedges and place in large mixing bowl. Sprinkle wedges with several shakes of each spice above, more or less to taste. Spread the potatoes on the baking sheet and spry tops with oil spray or brush with olive oil.
Bake for about 40 minutes or until potatoes are soft. Turn potatoes with a spatula once or twice while baking. Serve plain or with ketchup.

CREAMY MACARONI AND CHEESE

Ingredients:
8 Ounces elbow macaroni
2 Tablespoons butter
2 Cups skim milk
1 1/2 Cups low-fat, mild cheddar cheese, shredded
Freshly ground black pepper

Preparation:
Cook macaroni according to package instructions. Drain thoroughly. Return macaroni to pan and stovetop. Reduce heat to low. Add butter, milk, and cheese. Stir gently with a wooden spoon until butter and cheese is fully mixed and smooth and creamy. Serve immediately with fresh ground pepper to taste.

Vigo gnocchi, or potato dumplings, are a great substitute for pasta. Cook and toss with fresh tomatoes, butter and a creamy blue cheese. Available at better grocery stores at around $2.50 to $3.50 per pound.

Grill these tasty treats at your next barbeque and you will not only be offering your picnic guests a different and more flavorful burger, full of beefy flavor and juices, but you will also be serving them a healthier one with less saturated fat. Note that each recipe below makes two good-sized burgers.

ASIAN BURGER

Ingredients:
6 ounces of fresh ground sirloin
2 tbs of soft tofu
1 tbs of low sodium soy sauce
2 tsp dried ground ginger

Preparation:
Mash ground sirloin and tofu together with a fork or by hand. Add soy sauce and ginger. Form to even-sized burgers and grill as instructed below.

SOUTHWESTERN BURGER

Ingredients:
6 ounces of fresh ground sirloin
2 tbs canned red kidney beans
1 tsp of ground cumin
2 tsp chili powder
2 tbs of tomato sauce

Preparation:
Mash kidney beans in a bowl and add ground sirloin, cumin, chili powder and tomato sauce, mixing with a fork or with the hands. Make into two patties and grill as instructed below.

SWEET AND SOUR BURGER

Ingredients:
6 ounces of fresh ground sirloin
1/4 cup of frozen, pitted dark cherries
1/4 cup of raisins

Preparation:
Puree the cherries in a food processor or press through sieve. Place in bowl and blend with ground sirloin then make two burgers and grill as instructed below.

Grilling Tip: To maintain the burger’s shape and to retain all of the juices, start with a hot grill. Place burgers on the grill and DO NOT press down on the patty. Only turn them once until they are finished grilling to the desired doneness.

For cooking sweet corn (the perfect thing to have with those burgers!), simply line a Dutch oven or heavy skillet with washed cornhusks. Do not dry as the remaining droplets of water provide the steam. Place ears of corn over the husks, sprinkle with salt, and cover tightly. Heat until steam appears, reduce heat ad cook another 18-20 minutes.

Season all of your uncoated cookware and baking dishes with an unflavored vegetable oil to prevent rusting. Spread oil on all surfaces and place in a warm oven for one hour. Remove and wipe off excess oil. After each use, wipe a little of that oil on the all of the sides and the bottom.

APPLE CRANBERRY CRISP

Try this yummy Fall dessert. It is both sweet and tart (and much lower in fat then similar recipes). The cranberries add an extra burst of Vitamin C, too.

FILLING
Ingredients:
6 large tart apples peeled and sliced. (Granny Smith and McIntosh are the best of the firmer apples)
1 1/2 cups of fresh or frozen cranberries
3/4 cup of sugar
2 tbs of all-purpose flour

TOPPING
Ingredients:
1 cup of rolled
1/2 cup of packed brown sugar
1/2 cup of all-purpose flour
1/4 cup of butter
1/2 cup chopped pecans

Preparation:
Preheat oven to 375 o F. Oil a 9X13-inch baking dish. In a large bowl, combine apples, cranberries, sugar and flour. Toss together until well coated. Spread this mixture over the entire bottom of the pan. In a separate bowl, combine oats, brown sugar, flour, and butter and, using a fork, fully incorporate all ingredients until mixture is crumbly. Add pecans and mix again thoroughly. Sprinkle the topping mixture evenly over the fruit filling and pat down firmly with fingers. Bake for about 40 minutes or until the fruit is bubbly and topping is browned. Serve warm with a scoop if vanilla ice cream, if desired. Serves 12.