June's Featured Ingredient is:
Watermelon
Nothing says ‘Summer’ to me more than watermelon. When you hear the word, what’s the first thing that pops into your head? The moment you cut into it, it releases the most intoxicating aroma. So without further ado, let me share with you the watermelon recipes I’m testing and experimenting with!
Watermelon Three Ways:
Watermelon Salsa
Watermelon Canapes
Watermelon Vinaigrette
June’s Featured Kitchen Utensil:
The Rasp Style Microplane Zester
I love this kitchen utensil! There are all shapes and sizes of graters. The ‘Rasp Style’ refers to the long, skinny shape as seen here. It often gets called a ‘microplane’ which is the company who first invented & patented it.
I use it for grating parmesan on pasta, zesting citrus, fresh nutmeg, garlic, shallots & fresh ginger. It produces a delicate yet impactful effect on whatever it is added to.
Culinary Tips, Techniques, & Trivia...
Have you ever come across a recipe that instructs you to “butterfly” the chicken breast?
Here’s what that means: You’re simply going to take your knife and begin to slice the chicken breast starting at the thickest part but not go straight through. Stop about a ½” before the end of the other side. You want to be able to ‘open’ the chicken breast like you would a book.
Reason for doing this? This creates a chicken breast that is essentially the same thickness, thus enabling even cooking. Many recipes for chicken cutlets begin this way. This also provides you with a ‘pocket’ to stuff the chicken. An easy way to impress those you’re cooking for!
