Posts Tagged ‘kitchen blog’

Endless Summer!

Thursday, June 17th, 2010

Summer may officially begin on June 21, but unofficially, I like to keep it going all year round. Of course it helps to live in Southern California, where it’s not uncommon to celebrate Christmas at the beach or Valentine’s Day sunning with your sweetheart at the park. I can prime and fire up a grill with drill sergeant precision, conduct a picnic dinner at the Hollywood Bowl with symphonic grace, and throw together a softball tailgate party with the awesome speed and power of a line drive. And I do it twelve months a year!

Yeah, I’ve got game. But I like to think my “endless summer” is something anyone can enjoy, whether they live in Minneapolis or Maui. It’s simply a state of mind. And seeing as summer is strongly oriented towards entertaining (read: eating) there is one item from Pacific Merchants you simply can’t do without: The Cutting Edge Flex Mat™.

What is The Cutting Edge Flex Mat™? I’m so glad you asked. It’s a flexible cutting surface and placemat rolled into one. Perfect for prepping foods at the aforementioned picnics, and tailgate parties, it’s also great for the home grill or bar, and an outstanding choice for kitchens where the bulk and weight of a heavy cutting board is problematic. Cutting Edge Flex Mats™ come in 12 beautiful, vibrant archival photographic images that bring summer to your culinary pursuits any time of year. These designs are so attractive that most of our customers use Cutting Edge Flex Mats ™ on both their tables and counters. Made in the USA and designed of FDA approved polypropylene plastic, Cutting Edge Flex Mats™ won’t dull knives and are so flexible they can be used to funnel chopped foodstuffs straight from mat to bowl or pan. Unlike any other flexible cutting board on the market, Cutting Edge Flex Mats™ are dishwasher safe.

So, now that the season is upon us, pull out your Cutting Edge Flex Mats™, and let your endless summer begin!

A Little of This, A Little of That…

Wednesday, October 21st, 2009

I’ve had a few requests for the recipe for my homemade vinaigrette dressing, so I’ve included it below, along with the recipe for my favorite salad. Enjoy!

Bruce’s Famous House Salad

Salad:

  • 1 head Romaine lettuce
  • 1 bunch chives, diced into 1/8 “ pieces
  • 1 plump, moderately firm heirloom tomato, sliced or diced to suit your style
  • 4-5 hearts of palm, diced into ¼” pieces

Remove tough and discolored leaves from exterior of romaine head, and cut into bite sized pieces*, rinse, pat dry, and toss into your gorgeous wooden salad bowl from Pacific Merchants. Add chives, tomato and hearts of palm in reckless abandon. Toss with vinaigrette just prior to serving in your gorgeous wooden salad bowl from Pacific Merchants. Am I repeating myself? ; )

Vinaigrette:

  • Balsamic vinegar
  • Unsweetened rice wine vinegar
  • The best virgin olive oil you can manage
  • Salt
  • Pepper
  • Crushed garlic
  • Fresh garden herbs

To be perfectly honest, I don’t have measurements for this dressing. It’s “a little of this, a little of that” which means the ingredients above serve as a guide for your own, unique vinaigrette. In the interest of good health and lower calories, I do tend to use much more vinegar than oil, flipping the traditional 1/3 vinegar to 2/3 oil the other way round. But that’s all I’m going to say. Enjoy!!!

*Romaine is the only lettuce I know of that can be cut with a knife, rather than torn. This according to my 8th grade home economics teacher. Something to do with the edges of the leaves being resistant to browning. I’ve never checked with an outside source to verify Miss Silver’s claim, but she did have a sterling reputation.


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