The Story on Oats

Some of you may ask yourself what the deal is with oats. What are the different types? Does it really matter what the recipe calls for? Can't I just use what I have on hand? It all ultimately comes down to the way they are cut.

So these are all very valid and common questions, so I am hoping to shed some light onto the whole situation and let you in on a little secret (which will save you money and hassle in the end).

Old Fashioned or Rolled Oats (My personal favorite)

Old fashioned oats are the biggest of the oats. The key here is that the oats are rolled and not cut. They hold their shape and remain visible in your recipes and often result in a chewier product. My suggestion is to ONLY buy old fashioned oats when you are at the store. The reasoning for this is because you can quickly and painlessly turn old fashioned oats into quick oats with a few pulses in the food processor. As such, a batch of old fashioned oats will serve all of your baking and cooking needs.

Quick Oats

These oats are similar to old fashioned oats but have been cut down into smaller pieces making them easier and quicker to cook. When using quick oats in a recipe, it provides for more substance but without a chewiness that comes from the larger oats.

Steel Cut Oats

The key difference to steel cut oats is that they are actually groats. Groats are oats after they have been cleaned, toasted and hulled. The groats are then cut into pieces, instead of rolled. As a result, this type of oat is much chewier and takes a longer time to cook a break down. Steel cut oats are not ideal for baking as they do not break down during the cooking process as easily as the rolled oats.

I hope this helps you with your questions and you know exactly what to grab next time you are looking to make a batch of oatmeal cookies.

How To: Cook the Perfect Steak

You ever wonder how your steak gets that perfectly caramelized exterior and perfectly juicy center when you order it from a steakhouse? Well, I have a little secret, its not as hard as it may seem. Follow these simple steps and you will be cooking the best steak of your life just in time for Valentine's Day.

Recipe yields 6 servings

Ingredients
6 steaks (I used NY Strip, but all shell type steaks will work the same)
Salt, to season
Freshly ground black pepper, to season
1-2 tbsp olive oil

Season both sides of each steak with a generous amount of salt and pepper. Be sure to season from high above so to evenly distribute the seasonings.

Heat oil in a large skillet until it is very hot.

Place steak into the oil and cook 4-5 minutes. Do not flip until the bottom side is brown and caramelized.

Once flipped, let it be until the 'new' bottom side has a thick brown caramelized coating.

While steak is browning, turn oven to maximum broil. Place steaks on a broiler pan and place in the oven on the second lowest rack. Broil for 6 minutes, flip and broil for an additional 6 minutes.

Remove from the oven and let steak rest on the pan for at least 10 minutes. This lets the steak soak up all those delicious juices.

Serve steaks alongside your favorite side dishes (see: Crispy Cheesy Bacon Potatoes). Enjoy!

Homemade Fresh Pasta

I love pasta. I could eat it every day of the week without a problem. All shapes and sizes, it doesn't matter to me. But it is always a real treat when it is homemade. Don't get me wrong, the dried pasta in the box is good, but homemade pasta is great! And thanks to my amazing boyfriend, Carmine, it has never been easier to make. For Christmas, he bought me the KitchenAid Pasta Press. It is the most amazing little machine that lets you make six different style of pasta.

Recipe yields 6 servings

Ingredients

3 cups of all-purpose flour (plus extra for kneading)
Pinch of salt

6 large eggs

Here it is - the greatest Christmas gift ever. (Thanks Carmine!)

On a clean surface, create a mound with your flour and a well in the center. Sprinkle your salt in the bottom of the well.

Crack your eggs in the middle of the well. 

Using your hands, begin to mix together the eggs and the flour until it begins to form a ball. Start to knead the flour.

Pull it, push it, stretch it in every witch way to get all that gluten dancing. The dough will start off sticky, but as you knead it (and slowly add some more flour) it will begin to smooth out.

Roll the dough into a ball and wrap it in saran wrap. Refrigerate the dough for at least 30 minutes before you plan to use it.

(Sorry for the lack of photos after this point - I was so consumed with my Pasta Press, I got lost in the excitement and forgot to take any more pictures!)

If you do not have the KitchenAid Pasta Press, you can roll the dough out on a flat surface and use a knife to cut it into strips for spaghetti or linguine. I am going to use my Pasta Press to make rigatoni. Once you have all your pasta cut and ready. Add it to a pot of salted boiling water. Cook for 2-3 minutes and strain. Toss with your favorite sauce and serve. Enjoy!

How To: Prepare Spaghetti Squash

I could easily eat pasta every day of the week and I would never be tired of it. However, I also would never fit into any of my clothes! Well spaghetti squash is a great substitute to paste that eliminates the carb factor and ups your daily vegetable intake. It is very easy and versatile to prepare, check back tomorrow for how I used it this week.

Recipe yields 4 servings (as a main dish)

Ingredients
2 large spaghetti squash
Salt and freshly ground black pepper, to season

Preheat oven to 350 degrees. Slice squash in half lengthwise.

Using the edge of a spoon, scrape out the seeds and stringy insides. Place squash halves on a baking dish. Season generously with salt and pepper.

Bake for 55-60 minutes. The insides should be tender and easily pierced with a fork.

Allow to cool for 5-10 minutes. Using a fork, scrape out the insides. The insides form skinny strands just like spaghetti!

Season with some more salt and pepper or drizzle with olive oil and serve as a side dish. Or top with tomato sauce and serve as a main dish. Enjoy your new pasta substitute!

Pumpkin Week: An Introduction

In the spirit of the fall season, this week is going to be dedicated to all things pumpkin. This past weekend, H and I were enjoying the fall weather and decided to spend the day pumpkin picking! We got loads of great pumpkins which could only call for one thing, Pumpkin Week. Each post this week will incorporate the pumpkins we picked. Hope you are as pumpkin crazed as I am!

While we were at it, we picked a whole bunch of apples too!

Here is a quick 'How to' for making homemade pumpkin puree. Who needs canned, when you can pick and puree your own pumpkin!

Preheat the oven to 400 degrees. Clean off your pumpkins and cut off the tops. Cut into quarters.

Scoop out all the seeds and stringy insides.

Place quarters on a baking sheet.

Place in the oven and let cook for 60 minutes. When they have softened so that you can easily pierce with a knife, they are ready to come out.

Let cool completely until you can handle them without burning your hands. Peel the skin off each piece. If it isn't sliding off easily, separate from the insides with a knife.

Place all pumpkin into a large bowl and set aside.

With a few pieces at a time, place pumpkin into a food processor or blender and pulse until pureed.

Store in an airtight container until you are ready to use it. The pumpkin lasts up to 3 days in the refrigerator and up to 6 months in the freezer. Enjoy your freshly pureed homemade pumpkin.

Special thanks to Mrs. Lippert for this flawless technique!