Category Archives: Small Kitchen Solutions

Talkin’ Turkey in a Tiny Kitchen

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norman rockwell thanksgiving

This MIGHT not be your family

OK. So I realize that as a blogger of food  (and stories) it might make sense for me to dazzle my audience this week with spectacular Thanksgiving recipes. But, really, all of the food bloggers are doing that already for you…And, I can even bet you’d be hard pressed to avoid seeing or hearing at least one (but most likely dozens more) shows, specials, series, tweets and posts about the best way to make each and every dish traditionally and maybe even not so traditionally served at Thanksgiving.

What I think I’ll do instead is lend you some of the learnings I’ve accumulated since I started making the Thanksgiving meal as a sophomore in college…I’ve suffered through Thanksgiving with one oven and a party of 12 and have been fortunate enough to have two…This year, I’m down to one again, so every hint below helps!

  1. Shopping: Make a list. Like a real hard thought out list
  2. Shopping: Categorize the list by grocery department or aisle (like ‘Produce’, ‘Meat’, ‘Dairy’ etc) Is this anal? Yes, but it will save you a lot of time and keep you from doubling back in the store.
  3. Get extra potatoes, onions, celery, carrots and fresh herbs – you might want to put some cut veggies in the bottom of the roasting pan to help flavor the bird and the pan drippings and by might I mean you will.
  4. Get extra chicken stock. You might need it for your stuffing. You might need it for your gravy. You might need it to rehydrate your bird if, gasp! you over cook it and it’s dry. A good trick for a dry bird is to pass each piece through some warmed chicken stock before serving.
  5. If you can get a free-range bird, do…No, it probably won’t have a pop out thingamajig to tell you when the bird is done, but those things don’t really work anyway. And, no, it won’t be injected with butter and fed fat only…But, we’ll fix that too.
  6. Articles will advise you to buy a bird that is equal in weight to one pound per person…Yeah, but that’s just not enough. A 10lb bird is the smallest you might ever want to consider. I would recommend getting no smaller than a 12lb bird for a party of 6. Let’s face it, one of the best parts of Thanksgiving is the left overs. Plus, you may not know who wants light and who wants dark meat.
  7. Brine the bird

    Family Fun! Bird Brining

    Brine the bird (see how we’re fixing the non-butter injection issue). It’s a fun family activity for the night before and, believe me, makes a big difference. The big grocery stores sell very affordable brining kits that include the mix and the bag. You can also and very easily make your own brine with just a ton of salt, brown sugar and some herbs heated and dissolved in water, cooled and poured over your bird. 10 –  24 hrs in the fridge and voila, brined bird.

    Note: you will need to keep the bird cold overnight during the brining and will need space in your fridge or another plan. Last year we put it in a large cooler and left it outside BUT put a very heavy rock on top of the cooler so that animals couldn’t get in and eat our feast!

  8. OK. The Bird… The bird has bags of stuff in the bottom and top cavities. The top cavity bag usually has the gizzard and the bottom bag usually has the heart, pancreas and other creepy organs. You can put these in a pot of chicken stock over low with some herbs (a bay leaf and maybe some rosemary) and simmer until cooked through. The simmering organs actually make the kitchen smell like Thanksgiving…And some people cut this stuff up for their stuffing, others give it to an odd relative who eats it as is…It’s your call
  9. laura ingalls

    Good Enough for Half Pint

    Stuff the bird. Yes, there are health hazards. But if it was good enough for Laura Ingalls, it’s good enough for me. Plus the stuffing in the bird is sort of the best stuffing ever because it soaks up the juices while cooking. Just be sure to rinse the bird out completely and salt the inside before stuffing.

  10. OK Stuffing…You don’t have to get fancy, but it’s always good to add a personal touch. Personally, I use a mix of the Pepperidge Farm stuffing in the blue bag with cubed, staled white and wheat bread and pretty much follow the directions on the package. BUT, I add morel mushrooms – the bacon of the mushroom family. I buy them dried and rehydrate in chicken stock for additional flavor. I then slice them into small rings and add them to the onions, celery and rosemary, butter mix before mixing with the breads…delish!
  11. Thanksgiving butter

    Butter Trot to the Mobil Station

    Have enough butter on hand. Just when you think you have enough, buy just a little bit more. You don’t want to have to make the annual turkey day butter trot to the only open store on the morning of. Also you may want to dot the top of any premade dish (the stuffing that didn’t fit in the bird, the sweet potato pie, puree, the green bean casserole) with butter to keep it hydrated when you reheat it.

  12. Plan to eat at 5:30 or 6:00pm…It’s dinner, not lunch people! Plus that gives the chef enough time to get everything ready AND shower before all of those guests arrive.
  13. Whatever time you decide to serve, create a timeline (like write it down) and work backwards. So create a timeline starting from when you want to eat and include how long the bird should rest (at least :30 mins) once it’s out of the oven, how long your knife wielding brother/husband/father/aunt/cousin will take to carve it, how long the last minute items like mashed potatoes take to make, how long the other pre-prepared dishes will need to reheat etc…
  14. Set the table the night before and really think about where everyone should sit. Some of your guests might not want to sit next to others, or am I the only one?…think about it
  15. While setting the table the night before, include all serving bowls/platters you will need. Into each, put a label or a hand written piece of paper to denote what each will hold. Yes, again, this is anal…but helpful – for reals.
  16. Ask people to bring dessert. Unless this is your thing, dessert will just crowd your fridge and will be one more thing for your to worry about. Plus, people like to bring stuff.
  17. Ask people to bring wine. No explanation needed.
  18. Make what you can ahead of time…A sweet potato casserole or puree can be done days before for example
Roasted Turkey perfect

It’s Ok if your turkey doesn’t look like this…

Most importantly, RELAX. Give yourself a break. Your turkey might not look all Norman Rockwell. Your guests might not all love each other. Your dinner might be a few minutes late…

That’s not the point. It’s Thanksgiving. Be thankful. And, enjoy.

A Vegetable Peel Receptacle Miracle!

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Russet Potatoes Pre-Peel

Chances are, if you’ve had any potato dish in my apartment that requires the potatoes to be peeled, you’ve eaten something that may or may not have fallen into the kitchen garbage can.

Some of these might not have been in the trash

Relax. Here’s what was happening…

I used to have a disposal…And, while I was told explicitly that the disposal was for scraps of food only…I often peeled vegetables right into the sink and then whirred the peels away in the disposal. Horrors right?

BTW, I also sent egg shells down there. And, while I might deny this…there may have been one incident when I broke a glass into the disposal and sent the shards into the spinning blades and away forever. Listen, I googled this before choosing between putting my bare hand into the blades vs keeping my fingers safe and just turning the disposal switch and I did find someone online to support turning the switch.

So, when I moved and no longer had a disposal, I had to readjust my approach to vegetable peeling. I tried peeling into the sink onto a paper towel – but that seemed a little messy and peels inevitably ended up on the drain. The use of the paper towel as receptacle wasn’t working to protect peels from causing a clog.

Small SimpleHuman Trash Can

I resorted to peeling vegetables directly into the trash. A few challenges arose. I have one of those super smart trash cans – you know the ones that lure you in at Bed Bath & Beyond because they’re

a. so prominently displayed

and

b. so pretty.

And, since my kitchen is NYC tiny, I have a small SimpleHuman semi-oval one. It’s only about 17 inches tall and I’m like a ton taller than that. So I have to bend pretty far down to create the right projectile for the veggie peels. Plus, my smart trash can isn’t smart enough to remain open while I’m peeling. I have to keep one foot on the lid opening pedal while peeling. It’s sort of a balancing act. SimpleHuman might want to create a ‘remain open’ option for exactly this type of thing. I’ll take a fee on that idea, thanks.

I’m also a little klutzy, to be honest. I can manage holding on to a carrot or a celery stalk when peeling directly into the trash. But, potatoes are slippery. Yes, to answer your next question, I’ve tried to peel toward myself as opposed to away – and that doesn’t work for me.

Were these in the trash?

And, sometimes, while thrusting the peeler against the potato, my hand has slipped and the half peeled potato has flown into the trash.

Before you get all crazy, I’m sure that I washed the potato before cooking it and serving it to you. Even in a perfect peel, you need to wash the peeled potato before serving. I know that.

But the other day while making the pot roast, I found a solution. So simple, the fact that I hadn’t thought of it before makes me the simple human in this scenario!

I took one of the many brown bags I have from Trader Joe’s and Whole Foods and propped it atop the SimpleHuman lid. Then, I slit the left and right sides about 8 inches down, creating a flap in front. I folded that flap down and created a perfect vegetable peel receptacle at a much better height.

Perfectly Positioned Veggie Peel Receptacle

I know you’re thinking, it’s a vegetable peel receptacle miracle! And, for me, it really is.

The paper bag solution, unfortunately doesn’t make me any less of a klutz. But, you all can now rest a little easier knowing that the potatoes I’m serving have only at worst been flung into a brown bag of vegetable peels.

Size Doesn’t Matter

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The first cake I baked emerged a bit on the rare side from a tiny pink Easy-Bake Oven. I considered this marvel to be my kitchen – in other words, off-limits to my older brothers. It wasn’t huge and barely took up any space on our kitchen counter…but, it was mine. A sanctuary from which I believed would emerge masterpieces to amaze my friends and family.

At eight years old I followed the directions to a tee:

1. Open cake mix package and pour into small pink plastic bowl provided

2. Add water and stir

3. Pour cake batter into baking pan and top with sprinkles

4. ‘Bake’ for :20 minutes

When I took the cake out of the oven, the multi-colored sprinkles sank into the mushy batter instead of adorning the top as they did in the photo on the box. Maybe my light bulb (the cooking mechanism of the Easy-Bake Oven) wasn’t strong enough or was broken or just wasn’t quite up to par. Or, maybe it was the mixture itself that was a bit off.

Still….what came out of the oven wasn’t at all like the picture on the box…Bear in mind, this was about 1,000 years before the Internet and I couldn’t go to an online Easy-Bake Oven support group. I couldn’t shout my disappointment out on my Facebook page and hope for ‘Likes’ and suggestions on how to improve.

I just had to move forward. I baked countless small pans of mush that slowly improved and became the spitting image of what the box had promised.

My tiny pink kitchen, where my passion for cooking began.

In a world where Mayor Bloomberg is challenging architects and designers to come up with plans for a 300 sq ft apartment, we all need to find ways to consolidate. Let’s face it; we have too much stuff.

Last year I moved from a 4br house into my 1br apartment on Manhattan’s upper west side. To say there wasn’t enough space for all of my things would be an understatement. During the time that I lived in the house, I honed my cooking skills…and amassed an impressive collection of cooking gear – enough to fill a pretty large kitchen. The move to a small apartment required some serious paring down of equipment. But I had no intention of diminishing my ability to cook and to entertain my friends.

What I’ve learned and what I hope to impart here on this page is that a passion for kitchens and cooking supersedes the space available. Whether yours is a grand kitchen featured in Architectural Digest or just a small, pink, plastic box with a lightbulb for heat, if you want to cook, size doesn’t matter.