Put those tomatoes to good use!

What a GREAT way to use up all those tomatoes that are ripening quickly!

Caprese Salad
Serves 4 as an appetizer

8 ounces fresh mozzarella
2-3 tomatoes
1 bunch basil
Extra-virign olive oil
Sea salt
Black pepper

Slice the mozzarella and tomatoes into thin slices. Lay tomato slices on a platter, top with a leaf of basil, and then layer with mozzarella. Drizzle with olive oil and sprinkle with salt and black pepper. Serve immediately.



Posted by Joanne Vanderhoef
Marketing and Media Specialist

Bone's Steakhouse
http://www.bonessteak.com
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Easy Refrigerator Pickles

Refrigerator pickles are easy to make, and there's no need for kettle steamers, special jars, and vacuum-tight lids. Plus, unlike store-bought pickles, these scrumptious homemade pickles are low in sodium.

Ingredients

• 6 cups thinly sliced pickling cucumbers (about 2 pounds)
• 2 cups thinly sliced onion
• 1 1/2 cups white vinegar
• 3/4 cup sugar
• 3/4 teaspoon salt
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon celery seeds
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon freshly ground black pepper
• 4 garlic cloves, thinly sliced

Preparation

1. Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.
2. Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.
3. Note: Pickles may be stored in the refrigerator for up to one month.

(Courtesy MyRecipes.com)



Posted by Joanne Vanderhoef
Marketing and Media Specialist
Bone's Steakhouse
http://www.bonessteak.com
Visit out Facebook at
http://www.facebook.com/bonessteak

Here are a few common questions and tips regarding garlic…

Here are a few common questions and tips regarding garlic…

1. What are some garlic equivalents? 1 medium clove = 1 teaspoon minced = 1/2 teaspoon garlic salt = 1/4 teaspoon granulated = 1/8 teaspoon powder. (see note below about clove size–halve if small clove, double if large clove).
2. What does a clove equal minced? 1 small clove = 1/2 teaspoon minced; medium clove = 1 teaspoon minced; large clove = 2 teaspoons minced (these are approximate measurements).
3. How should bulbs be stored? They should be kept cool with good air circulation (don’t refrigerate and don’t store sealed in a plastic container). Keep a bulb or two in a small bowl or basket on the kitchen counter if you use it daily, the rest can be stored in a basket in a cool, dark pantry to prolong shelf life.
4. How can I store it once it’s minced? Put it in a small glass jar then cover with olive oil and refrigerate (use within the week). If you want to make big batches at a time, you can freeze it by storing in a small ziploc freezer bag, patting the garlic down into a thin thickness and to remove all the air, then pop in the freezer. Remove frozen pieces as you need by breaking off a chunk.
5. Can you freeze whole bulbs? Yes you can! Freeze whole, unpeeled bulbs in a freezer bag then remove cloves as you need. You can also separate the cloves before freezing or place peeled cloves in an empty icecube tray, cover each with olive oil, freeze, then pop them out and freeze in a large bag or airtight container–grab a cube when you need it.
6. Oops, there’s too much garlic in my dish…how to fix? Mix 1 teaspoon of sugar with two teaspoons of vinegar then mix with 1 tablespoon + 1 teaspoon of water. Mix well then SLOWLY add to your cooked dish until you find an agreeable level of garlic taste. Just mix this in a little at a time since you may not need much!
7. How do you roast it? This is very easy to do and it’s delicious in mashed potatoes, on meat and vegetables, slathered on bread and used in many other dishes. See this page for directions.
8. Is there a way to make my own garlic salt? Sure! Grind dried garlic in a food processor until it’s a fine powder, measure then add 4 parts salt to one part garlic powder and mix for 2 seconds. Store in an airtight container.
9. Any tips for removing garlic smell from hands? Here’s a few: Remove the smell by rubbing your fingers over a stainless steel spoon. You can also rub a couple crushed crackers between your hands to remove the smell.
10. How do you peel cloves? For big batches dunk cloves for about 10 seconds in boiling water then strain and dunk in ice cold water. The cloves should pop out of their skins easily. If it’s just a few you need to peel, cut off one end of the garlic then peel off the skin with the blade of the knife. If the recipe calls for minced or crushed, just smash the clove with your knife (or rock as mentioned at the top of the page) and you’ll be able to pick out the skin easily.

Posted by Joanne Vanderhoef
Marketing and Media Specialist

Bone's Steakhouse
http://www.bonessteak.com
Visit out Facebook at
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A quick tip for chilled wine in a flash!

Wintery Wine

 

You forgot to chill the wine and you need it for your dinner.   You can try this quick tip to chill it quickly.

Grab a dish towel and get it totally wet.  Wring it out and wrap it around your bottle of wine.  Now just pop in the refrigerator for 15-20 minutes.

If you need it quicker put it in the freezer for 10-15 minutes. Don’t forget to set a timer if you put it in the freezer.  I have forgotten a bottle or two…..



Posted by Joanne Vanderhoef
Marketing and Media Specialist

Bone's Steakhouse
http://www.bonessteak.com
Visit out Facebook at
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Use basil to make a good Pesto!

As summer ends I always have an over abundance of basil left in my garden. I HATE to waste it as it is my favorite herb!  So before the first frost, I harvest and make Pesto, store it in the freezer to use all winter long!  Here is a good recipe for you to follow:

 Fresh Basil Pesto Recipe

• Prep time: 10 minutes

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Ingredients

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

• Special equipment needed: A food processor 

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
Yield: Makes 1 cup.



Posted by Joanne Vanderhoef
Marketing and Media Specialist
Bone's Steakhouse
http://www.bonessteak.com
Visit out Facebook at
http://www.facebook.com/bonessteak