If you need evidence of mis-information on the internet, Google “how to purge clams.” Despite the myriad of semi-scientific and flat out crackpot recommendations, there is nothing mystical or difficult about getting a mollusks to spew residual sand and muck during standard respiration. First, it is worth noting that nearly all clams you will buy from a store in the US have ALREADY been purged. Even still, a last rinse, just before you cook your clams, will ensure that you don’t grind sand between your teeth at dinner. Using a colander placed within a larger bowl, submerge the clams in room temperature water. Agitate the clams in the water for 20-30 seconds and then lift the colander and dispose of the dirty water. Repeat this process until the water appears grime free. Then you are ready to make clams in salsa verde, paella, and more!
If the task at hand requires many cloves of garlic, skip the knife and opt for a glass jar or two metal mixing bowls – any hard surfaced container will work. Break apart the head of garlic and throw away the outer skin. Place the individual gloves into your container and close it. Now take out any frustrations you may have but shaking the container as hard as you can for 10 seconds. Make some noise! With adequate muscle, your cloves will emerge from their beating pale and naked. Pluck the peeled cloves from the skins and they are ready for use.
Minced garlic is among the most commonly used ingredients in Mexican and Mediterranean kitchens. While mincing is not a real hardship and fresh cut is always more flavorful, having ready-to-go garlic is a welcome relief when preparing a weeknight dinner in a pinch. A simple 10-minute prep will provide you with weeks of minced garlic. Start by peeling 4 heads of the garlic. Place the peeled cloves in your blender and add a cup of water. Pulse on high until desired consistency. Next, strain the garlic slurry through a fine metal sieve, pressing out the excess water with a spoon. Place the garlic into a small glass jar that closely fits the amount of minced garlic you have created. Oxygen is the enemy so fill the jar tightly, working out any air bubbles. Top the surface of the garlic with a layer of olive oil to prevent discoloration, tightly close and store in the refrigerator. That’s it! The next time you need minced garlic, skip the knife and reach for a spoon!
If you try to skin a raw tomato, you will soon be sputtering expletives and tempted to crush the uncooperative orb in your fist. Fortunately, there is a much easier way.
First, fill a bowl with ice water. Then, cut a shallow X, just through the skin, on the bottom of the tomato and place it into a pot of boiling water for no more than a minute. Take the tomato out with a slotted spoon, and slide it into the ice bath for 5 seconds. Pluck the shocked tomato from the water and peel the skin off with a knife or your fingers. It should slip off easily.
Vacuum sealing machines are a handy tool for warding off freezer burn, accelerating marination, and preparing food items for sous vide cooking. But you don’t need to buy a pricey, space hogging device to remove air from a plastic bag. There are two methods that work sufficiently well for home tasks.
The straw method: Place the food item in a Ziploc bag and seal, leaving just a tiny opening large enough for a straw. Insert the straw and suck out the air. When it is sufficiently devoid of air, quickly slip out the straw and close the bag.
The dunk method: Same as before, prepare the Ziploc bag with a partial opening then submerge the bag in a large pot of water without letting the opening go under the surface. The water will press out any air present in the bag. Carefully seal the opening and lift. Voila!
You will notice that vacuum sealing a wet or liquid product, such as meat in a marinade, is especially challenging. No problem! Simply freeze the item before sealing.
I am an unabashed soup fiend. Brothy, creamy, hot or cold, I love the liquid food. I ascribe this to my mother’s soup making skills and the fact that all winter, when I came into the house from school – cheeks stinging from the wind, I would find a hot pot of soup on the wood burning stove. A rotation of chicken noodle, vegetable, and beef barley, I loved them all and would immediately thaw my frozen hands on a full mug.
Yet, my Granny Celia held the title as best soup maker for her simple potato soup. With magic I have yet to conjure correctly, Granny would peel the skins from her potatoes using a 10-inch kitchen knife creating long continuous ribbons and then dice them into perfect cubes. She transformed milk, butter, potatoes, onion, salt and pepper into a sublimely satisfying soup that was always served with soft white bread and creamy butter that never saw the inside of a refrigerator.
I didn’t think a mere potato could reach higher until I encountered a remarkable trick of knifery – the cascada cut that the Spanish use routinely to thicken soups and stews. To make the cut, one slides a knife into the raw potato and then pries the piece outward, snapping the uncut edge of the potato. This broken edge exudes more starch than does a regular clean cut. That starch serves to thicken the soup base without need for a roux. Once you have gotten it down, test out the magic of this technique in a simple but delicious Potato Soup with Chorizo and Kale.
Chronically impatient in the kitchen, searing meat used to seem like an unnecessary and time-consuming step to me. On the contrary, searing is critically important to your dish’s depth of flavor. And, frankly, it requires nothing more than patience. The process is simple:
- Hot pan, Dry meat – Skip the non-stick surface, and use a stainless steel or a cast iron skillet. Add a tablespoon of oil, swirl it around to get an even coating on the pan, and set the pan set over high heat. As the pan heats, pat the meat dry so moisture in the pan doesn’t steam instead of sear. Just as the oil starts smoke, you’re ready to add the meat.
- Don’t crowd the pan – If you’re cooking smaller pieces of meat, like for a stew, leave an inch of space between the pieces of meat to ensure even cooking and to keep the pan temperature smoking hot.
- Leave it then shake it – Once the meat is in the pan, don’t touch it. If left on its own, meat will initially stick to the bottom of the pan and then miraculously release itself when seared. After a few minutes, shake the pan. If the meat releases and moves around freely, it’s ready to be flipped.
Test out your searing abilities with our Creamy Lime Pasta Salad with Seared Salmon.
Bolillo is Mexico and Central America’s version of a crusty French bread but shaped oblong like an American football. Mexico can thank Emperor Maximilian’s culinary crew for introducing the bread in the 1860s to the Mexico City elite. Within no time, class distinction could be divided by the well-to-do wheat-eaters and poor, laboring corn-eaters.
Although a universally critical ingredient for sandwiches (tortas) across Mexico, the name changes regionally: in Yucatán, they are known as barras; in Guadalajara and Sonora, they are called birotes or pan de sal; in northern Mexico, they are known both as bolillos and pan blanco; in northeast Mexico they are pan francés and in Sinaloa, you will hear them called torcido.
Salsa Verde takes its shape based on where you are dining. Food cultures across the globe have, not surprisingly, assigned their own ingredients and techniques to the ubiquitous term salsa verde (literally green sauce.) In Mexico, salsa verde is a mild to spicy mixture of tomatillo and chili pepper. It can be concocted as a cooked sauce that is then blended; as roasted ingredients that are then ground; or as a raw sauce blended and eaten without cooking. ALL options offer a delicious balance of tang and heat but roasting adds sweetness that rounds out the flavors. Mexican dishes that excel in green goodness include chilaquiles, enchiladas suisa, tacos de lengua en salsa verde and, my favorite, verdolagas en salsa verde con cerdo.
Now, come with me to the Basque country in Spain and you will encounter a very different sauce by the same name that stars parsley, garlic, white wine and fish stock, slightly thickened with a flour roux or otherwise emulsified. This bright, herbaceous fortified broth is stunning over fish, kokotxas (fish throats), and clams (Almejas en Salsa Verde.)
Pintxo (pincho or pinchu) is a snack served in bars throughout northern Spain and especially popular in Cantabria, Asturias, the Basque country, and Navarra. The pintxo tradition is an inherently social one. Friends gather in a bar to have a bite and a zurito, a small portion of beer, cider or wine. It may be a single stop before dinner or the beginning of a multi-stop pintxo crawl.
Unlike the free snacks known as tapas that are served with a drink in much of Spain, pintxos are affordable but not free. In fact, in the hands of the great Basque culinary masters like Chef Xabier Gutierrez of Arzak, a pintxo can be elevated well into the realm of high cuisine.