Estate Sales for the Low Budget Chef

Why spend hundreds of dollars on basic needs like mixing bowls, measuring cups, baking pans etc when you can take a weekend trip to a nearby estate sale where all of these items can be found for a fraction of the cost?

I have come away from estate sales with vintage glass carafes, good quality mixing bowls, two piece steaming pots, a steam/fry basket, unused cast iron pans (for $5!!) and more for very reasonable prices. It's also a great place for odds and ends you want to try but know you really won't use. It's okay to buy an apple slicer for $1 and then give to a friend or family member.

Living outside of D.C. we are VERY lucky. People in this area have a great deal of wealth, which translates to very high quality kitchen items.

Kitchen items to look for at an estate or garage sale

Cast Iron Pans

These puppies can last forever if taken care of correctly and are an essential for chefs. We found a set of three pans (6", 8" and 10") that were clearly never used (although a well used, well kept for pan is a great find) and bought them for $5. Not too shabby!

Mason Jars/ Bell Jars

 I just pop them in the dishwasher and replace the tops and they are as good as new. You can freeze stock in them, bring them to work filled with juice or smoothies, fill them with sugar and add vanilla beans to them, make pickles with them, and just about anything else you could possibly think of. New jars don't cost a whole lost (~$1 per jar usually), but I try to do my part in the whole reduce, reuse, recycle deal. Just make sure you try to buy them for no more than 50 cents each or so, or even less if you can find a lot at once. Sometimes people will also just give them away.

Planters

I don't know how much money I've saved by not buy a pack of basil whenever I want a couple leaves for dishes, but it has to be a decent amount by now. Instead, I bought a living basil plant and planted it in good quality soil and keep it on  a sunny window sill in the apartment. I get big fat leaves every few days and I pinch off a few to add to sandwiches, smoothies, pasta, you name it. Fresh basil has a wonderfully spicy aroma and adds flavor dimension to your food. That one $2.50 plant has been around for a few months now and still going strong. I have also come across free seeds at a recent food convetion (basil and parsley) and will be planting those too. Estate sales almost always have planters that no one will want. Grab them for super cheap and start growing your own herbs!

Kitchen Odds and Ends

Candy thermometers, meat thermometers, pyrex measuring cups, rollins pins...even wax paper, parchment paper and foil. The sellers are trying to get everything OUT, so you can find every day items as well as useful kitchen accessories for a fraction of the price.

 

Items you'd never normally buy

I found a working vintage Alexanderwerk meat grinder at an estate sale recently for $15 (not a great price for a regular meat grinder, but I paid the extra money because it's a vintage piece). Given all the recent news about pink slime in meat products...I figure why not give meat grinding a shot?

I also bought a big glass carafe from the same sale. With spring coming soon (and the weather being gorgeous already), it's about time to start making lemonade, cucumber water, sangria and iced tea. Carafes are a pretty way of holding these drinks and keep you looking classy (which I always need help with).

This past Sunday I also found some Ferragamo flats for $5 and driving gloves for 50 cents. Not too shabby!

Flavor Forecast for 2012

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Ian and I went to the Les Dames d'Escoffier "Celebrating Food" Conference the other weekend where I found out about a brilliant research department within McCormick & Company...the Forecasting Department. A scientist from the company explained that, just like fashion designers deliberate about whether sky high heels or flats will be in, or meteorologists calculating the odds of destructive hurricanes this summer...food trends are yet another phenomena that can be predicted. Here is the list of flavors to watch out for in 2012   Some of the combinations, she warned, may sound strange, but we were instructed to not pay attention to the words. Instead of naming a spice cinnamon, we were to note the level of cinnamic aldehyde in the mix (the compound that has people for miles running towards Cinnabon) and imagine what would pair nicely with it. Ian, of course, was annoyed at how amazed people were by this ground breaking way to cook...he's been doing this for years. It's a rare moment in the kitchen that I don't find Ian with his nose in some jar or another while preparing for dinner as he tries to find flavor/smell combinations that work the best. What a fashionable, culinary trendsetter. One of the combos for 2012 is: Ancho Chili  & Hibiscus If you have ever had hibiscus tea...you'll find this combination as mouth watering as I do. Here are some of the tantalizing recipes to try out from the website: Ancho Hibiscus Sparkling Sangria Ancho Chile and Hibiscus BBQ Brisket Chocolate Fudge Ancho Cupcakes with Hibiscus Buttercream I have already bought a bag of dried hibiscus flowers from Amazon. The bag is HUGE! This will definitely last a while.  I want to try out the Brisket recipe. It sounds pretty damn tasty! I also want to try and make a hibiscus reduction sauce for pouring over deserts and meat alike. I'll need to research a bit more about reductions, but will report back with my findings.

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Making Homemade Vanilla Extract

I am exceedingly vulnerable to new DIY projects and homemade items that cut down costs. Every time I see a new idea that I like, I simply MUST do it. My most recent project that I had to initiate was making homemade vanilla extract.

I love to bake and I always use a healthy dose of vanilla extract. When the recipe calls for 1tsp extract, I generally pour the extract like a bartender pours a shot of vodka into a glass after getting a $20 tip.You know what I mean. You watch the bartender hold the bottle upside down, fill the jigger, and pour the shot into the glass while the liquor is still pouring from the bottle. Makes for one tasty drink, as does the heavy handed vanilla in cookies. The only problem is...that gets expensive. 

I used to swear by Nielsen-Massey Vanilla Extract. Mainly because my mom and sister use it and that's just what I grew up with. However, an 8oz bottle of the Madagascar Bourbon extract steals just about $20 from your wallet. Seriously? For alcohol and vanilla beans? I then gave the Costco vanilla extract a shot. 16 oz ended up being 10 bucks or something like that.  My only problem was that I wasn't really too sure what I was getting with that bottle. Being celiac, I need to be extra cautious with where my food comes from. Gluten (wheat, rye and barley products) can hide in ingredient lists in the most obnoxious ways.

Then one day, I was perusing homemade food items on Etsy.com. For the love of God, do not go to this site unless you either have a lot of money you don't want anymore or you have some serious will power. I came across a seller who was offering homemade vanilla extract in cute little bottles.

 It seemed so simple and so...cheap...

Oh yeah, I'm totally on this.

Ingredients for Vanilla Extract

Vodka (750 mL for $13)

Vanilla Beans ($20 for 1/2 pound)

Yup, that's it

 From what I've gathered online. You do not need super fancy vodka. Higher end vodka tends to be higher proof, which apparently is not as effective as the 70-80 proof vodkas. I'm not saying buy vodka from a plastic bottle like you used to get in college...just not grey goose. I found Svedka on sale for 13 bucks for 750 mL, a little over 25 oz. Then, I bought my vanilla beans off amazon: 1/2 Pound LB Madagascar Bourbon Planifolia Extract Grade B Vanilla Beans 6~7" sold here. A couple of the reviews said that they were unhappy with the beans, but I got my super fragrant bag packed full of beans that looked like they were in good condition. I also got 3 free high end gourmet beans that I need to figure out what to make with.

I used about 30 beans (just about half my package) and cut them into 1" sections. Increasing the surface area of the beans helps with the extraction process. The vanilla bag instructed that you should use 1/4 pound of beans for every 16oz of vodka...I ended up with a ton of beans in my package and half the package seemed a little too much considering some places online said you could as little as a couple beans per quart. It depends on how strong you want your final product to be.

 To make space for all the beans, I poured out some of the vodka and started plopping the beans right into the vodka bottle. After cutting the beans up, you'll start getting covered in the vanilla bean caviar, or the gelly like insides of the beans that are little brown specks that you see in good quality ice cream, creme brulee etc. It's not a bad moment, you'll smell wonderful for the next few hours. 

You need to make sure your beans are absolutely covered with alcohol. Any exposed pieces might mold and then you're out $30 and have to go buy store bought extract and then this whole thing was a total waste of time and money. I filled my bottle back up to just about the very top. I also put in two whole vanilla beans that I'll use later in sugar to make vanilla sugar.

Final step, give the bottle a good shake to get the beans soaked in the vodka. In the above picture you can see that the vodka is already tinted from the vanilla caviar suspended in the vodka.This is a long term project, as you need to shake the bottle daily for a month and then every few days after that. I'll keep posting pictures as the weeks go on so you get an idea of how the color changes over time as the alcohol extracts the flavor. Make sure to keep the bottle in a dark place, or use a dark colored bottle to protect against UV light. I'm keeping mine in the closet so that it's out of the way.

 Vanilla extract lasts for years and you can keep adding more vodka as you take it out as long as you remember to keep shaking the beans around every now and then. It also makes an awesome homemade gift. I plan on giving this trial run a go and if I like the flavor I'll make a larger batch for Christmas gifts. I'll strain the extract into re-usable bottles with the latches on top (because they're cute and I want an excuse to buy some) and dress them up with ribbons and labels.

I also might try something besides vodka, like a decent bourbon or something. Yum!

Update:

It's working! I took this picture about 10 days into the infusion process. It already smells amazing, and the color is very dark. When I shake it around I see more and more separate beans floating about, giving up their good flavor.

Here is an up close shot to give a better idea of what the color looks like (Day 14). I'm starting to think I used way too many beans. However, this ends up still working out because I can decant some out into a new bottle, move over some beans, and add more vodka to each. If you make a decent amount, you can continue adding small amounts of vodka, and the vanilla beans will continue to give off their flavor. This is basically a renewable source of vanilla extract...Take that Nielsen-Massey!!

Trying New Things

Over the past month I have been introduced to some new items that are fun:

(1) Tobasco Chipotle Pepper Sauce

(2) Xochitl corn chips

(3) Cactus honey with royal jelly

(4) Goji berries

Ummmm so was anyone going to tell me how AMAZING this pepper sauce is?? I am a huge fan of the BBQ sauce at Trader Joe's, and this pepper sauce has some very similar flavor notes. In a serendipitous moment at Chipotle, I saw this little bottle sitting at the table next to Ian and me, looking rather lonely. I figured I'd give it a shot and poured a tiny bit onto my food. This stuff is beyond fantastic. I'm going to start buying this by the gallon. Seriously.






 Ian and I liked to go to ethnic markets and check out all sorts of fun food items. Asian markets are the best...you have NO idea what you are going to find.This time we came across the honey section. I had never heard of cactus honey before. The honey comes from desert flowers and trees in places like Arizona and New Mexico. It took a while for me to read up on this because the internet mainly kicks back cactus honey powder, not actual honey. It seems to be fairly rare, which is fun. Royal Jelly, the essential nutrient for making queen bees, is known to have high levels of amino acids, proteins, vitamins etc. It is known in the cosmetic world for its anti-aging benefits due to its collagen boosting properties. This stuff tastes so delicious! Instructions say to take a spoonful twice a day. I'm working on every other day or so for now to make it last longer.

I am abnormally obsessed with tortilla chips. I need to have a bag on hand for the random chili dish, nachos or just plain ol' salsa. I have always been a big fan of the Tostidos Simply Natural Corn Chips because they are low sodium (I hate overly salty chips) and have a good crunch to them. Recently, I was introduced to the XOCHiTL brand...and damn, these chips are good. If you have ever been to Uncle Julio's Rio Grande, these chips are very similar. The thinner chips are lightly salted and seem more crispy than crunchy. They are perfect with a hot salsa. Ian noted that these do not work with hummus or other heavy dipping food, so I'd go back with the Tostidos chips with those items.

Last, but not least, are the elusive goji berries at a reasonable price. These puppies can be pretty expensive, but we found this pack of berries under the name Chinese Matrimony  Vine. Goji berries are the American name. They are also called wolfberries. Who knows why they have so many names. The important thing is that they are incredibly high in antioxidants which help to protect your cells against free radicals.

Surf and Turf for V-day

I freely admit I think Valentine's Day is a foolish holiday. 

Countless commercials about diamonds, candy, cards etc are unleashed every February to prepare us for all the proper ways we are to express our love... eefffff that. 

Flowers die in a week, candy makes you fat and cards are wasteful. Why not doing something more meaningful?

We ended making a fantastic dinner (mostly because I injured a back muscle and couldn't go to my gym class) that would have easily cost us $100 if we had gone out for it.

Surf and Turf for Two

We already have a post on how to make the steak, so I'll just skip to the lobster and green beans.

Super simple...

Lobster was frozen so we thawed it in the fridge all day. Ian cut up a line up the back, pulled the meat out, and placed it back on top of the shell. I mixed together ghee (clarified butter), powdered garlic (1/2 tsp), paprika (1/2 tsp) and white pepper (to taste) and smothered the meat in it.

 Tails were broiled for 10 minutes (or until white and shell is bright red)

Green beans were sauteed start in oil, covered with a lid for a few minutes to steam, and then finished with a sprinkle of chili flakes to give a spicy end note.

Add it together with some roasted potatoes and white wine and you have a five star meal that was absolutely decadent. We haven't done lobster before, but will definitely give it another go if it always tastes this amazing.

Chili Time

 One of my favorite meals ever is a big bowl of homemade chili with some fresh cornbread. Chili is great because you can put whatever you want into it, and it will always taste delicious.

Yesterday, I had some extra bell peppers and jalapenos lying around, so I decided to put them to good use.

Chili Ingredients

1 lb ground beef

(I tried out dry aged ground beef for the first time)

1 cup yellow onion diced

garlic, minced (up to you how much, I do about 4 cloves)

1 cup bell pepper chopped (I used a mixture of green and red)

1 jalapeno, seeded (very spicy, but awesome)

1/2 cup corn (I used frozen)

2 tbs tomato paste

2 cups tomato sauce

Spices to Taste

cumin (I did about 4 tbs)

regular chili powder (2 tbs)

chipotle powder (1 tsp)

mesquite flour (1 tsp)

black pepper 

sea salt

 Whatever you have lying around

I had black beans, frozen pumpkin puree and fresh roma tomatoes that I added to the mix. Pumpkin puree sounds weird, but makes for a light sweet note to the final batch as well as making it creamier. I ended up finding half a sweet potato in the fridge after I had already made the chili, but shredded sweet potato is great in chili as well.

First step is to brown the meat in oil. I like to use olive oil, but anything will do (bacon grease is good to use if you have it). I gotta say, the dry aged ground beef smelled incredible when it was frying up. 

While the beef was browning, I chopped up the garlic, onion and peppers. I always hear you're supposed to wear gloves when cutting jalapeno peppers...but that's too much effort for me. I end up just searing my skin later when I end up touching my mouth nose or eyes...but that's manly... right?

Add in the onions first until they become soft and translucent, and then add the garlic.

This is where I added in the first round of tomato. I freeze tomato paste flattened between sheets of plastic wrap so I can break off chunks while I cook instead of always opening a new can or buying super expensive squeeze bottles of paste. I let this cook into the meat before adding more items.

After the tomato paste, I threw in everything else. The peppers, pumpkin puree and corn in this case. I threw the black beans in later because I had just cooked the beans today and was letting them drain during this time.

After I added the beans, I cut up the roma tomatoes and threw those in as well.

 At this point, all the ingredients are in and the mix just needs some nice dollops

of tomato sauce to wrap up.

 

 Woo! Everything is in the pan. This is where I walked away and rented a movie and did some food shopping while my roommate agreed to stir the chili once or twice while she was watching tv. Good team work!

First round of chili was good. Just good. That's not surprising to anybody that makes chili. Chili is one of those dishes where leftovers far surpass the first meal. Having said that, the first bowl had some pretty good flavors starting in it, so I was excited.

Today's chili was damn good. All the flavors had melded overnight to create one hell of a flavorful bowl of deliciousness. I like to add avocado slices and cilantro on top for added flavor. Sour cream and cheese are all good toppings, but avocado holds a special place in my heart. All of this on top of a toasted hunk of cornbread makes for a rib sticking meal that tastes better than any chili you can get at a restaurant. 

Only issue I have with this meal? I didn't make nearly enough. Ian ate a third of it yesterday, and we did our second round today. All that is left is one cup...so much for lunches at work.

Good oils for skin

You'd be amazed at how simple (and cheap) you can make your own face and body moisturizer. 

I've been doing some research into making homemade beauty supplies to get away from manufactured items that have ingredients that I can't even pronounce. Also, a lot of those ingredients are for extending the product's shelf life. Good for the company, but not good for your skin. 

I investigated a moisturizer I've used often in the past.

Neutrogena Oil-Free Moisturizer SPF 15 

(Taken off their site)

Active Ingredients:
Octinoxate 7.5%, Octisalate 5% , Oxybenzone 3% 

These guys are all sunscreen components.

Octinoxate has been connected with endocrine disruption
Octisalate had reasonable ratings (semi toxic but not as bad compared to other ingredients). The interesting thing about it, however, is that it absorbs very easily, which may mean it can pull in other ingredients which may be harmful into your skin.
Oxybenzone is apparently found in just about every American (urine samples) according to the CDC. Well, that's a bit creepy. 

Inactive Ingredients:
Water, Octyldodecyl Neopentanoate, Glycerin, Emulsifying Wax NF, Glyceryl Stearate, PEG-100 Stearate, Dimethicone, Triethanolamine, Diazolidinyl Urea, Methylparaben, Ethylparaben, Propylparaben, Carbomer 

 

Water: Reasonable
Octyldodecyl Neopentanoate: Used as an emollient
Glycerin: skin conditioning and is a humectant (keeps moisture on skin).

Little note on glycerin. Just found out that it may NOT be a good humectant if the environmental humidity is not high enough. If too low, the glycerin can actually PULL moisture from your skin, not keep it in. Interesting.
Emulsifying Wax NF: This basically carries all the other ingredients and makes the lotion creamy instead of watery or too thick. Wax is either bumped up to make salves or harder products or decreased to make smoother, creamier products.

Glyceryl Stearate: Helps to create emulsions and keep moisture on the face

PEG-100 Stearate: Used as an emollient

Dimethicone: Conditioning, emollient

Triethanolamine: Fragrance and pH adjuster (a little creepy to me...)

 

All those seem reasonable...but then I hit these ones...

Diazolidinyl Urea

According to EWG's Cosmetic Database, "Diazolidinyl urea is an antimicrobial preservative that acts as a formaldehyde releaser in cosmetics and personal care products".

 

What the WHAT?? Any vegans out there? This shit can also be animal derived.

Methylparaben (and Ethylparaben, Propylparaben)

Methylparaben is in the paraben family of preservatives used by the food, pharmaceutical, and personal care product industries. Parabens mimic estrogen and can act as potential hormone (endocrine) system disruptors.

 

So basically it can disrupt your endocrine system. Who cares about the endocrine system? Welll it's only the glands in your body that pump out hormones to regulate the whole system. No big deal or anything...

At any rate...I am now completely paranoid about what moisturizers I use. I have switched to more natural ingredients like almond oil, jojoba oil, vitamin E and essential oils. Soon, I'm going to add in beeswax to make a cream instead of a serum and see how that goes. Pictures coming soon!

Citrus Salmon with Cilantro Butter

Okay, so I'm a bad blogger and forgot to take pictures while trying out a new recipe from here.

Citrus salmon sounded delicious, and who can say no to butter?? I also had some limes so I mixed up the ingredients a little bit.

Ingredients Used:

- 1 lb Wild salmon

-Olive Oil

-Sea salt

-2 tbs Honey

- 1 Orange

-1 Lime

-2 cups Quinoa

-1 cup white wine

-1/2 Red bell pepper

-1/2 Yellow onion 

-6 tbs GOOD butter

-Big handful cilantro

Ian and I recently stocked up on wild sockeye salmon from Whole Foods (on sale at 8.99lb!) so we're gonna have a lot of fish for the next chunk of time. We keep everything in the big chest freezer to keep space in sad excuse for a freezer attached to our sad excuse for a fridge (Dream Kitchen...I'm coming, I swear).

I let the salmon thaw in the fridge all day and then set it in a pan that I had covered in foil. I oiled the salmon and placed it in the pan along with a good dose of sea salt. Then, I juiced the orange and lime and mixed the honey into the juice (honey wasn't in the original recipe, but neither was lime, and I was feeling daring). All of the sauce was then poured over the salmon. I added some orange and lime slices on top to keep the fish moist while baking.

Then, I remembered that I needed to make the butter (whoops) and zested both the orange and lime. I don't know why lime wasn't included in the original recipe, the flecks of orange and green in the butter looked super cool. That, along with the chopped cilantro made for a fine smelling butter. I also squeezed in a bit of orange juice for good measure. I transferred the dish to a prettier glass (pretty points, people!!) and threw it in the fridge.

After I let the salmon marinate for a few minutes, I popped the pan in the oven (425 degrees) and left it for 15 minutes. Then I started working on the quinoa side dish. We had some left over quinoa from the previous night, so I fried that up in the cast iron skillet along with lime juice and olive oil. When the quinoa was nice and crispy, I added a healthy serving of white wine (roughly 1 cup). I let the wine cook out a bit to condense the flavor, and then added in chopped red bell pepper and yellow onion.

Around this time, the salmon was ready, so I pulled it out and let it sit for a minute as I finished the quinoa and plated it all. Pulled out the butter from the fridge and then set it on the table, only to realize I probably should have been taking pictures this whole time, and got in one picture before Ian and I devoured everything.

I will definitely re-visit this recipe and do an update. This was absolutely delicious. The wild salmon was so deeply orange that I actually ended up overcooking it a bit because I kept thinking it was still raw. The color is so vivid! Even a touch overcooked, the orange/lime slices on top kept the meat pretty moist, and the juice around the fish helped poach the fish slowly.