4th of July Inspiration!

Good morning everyone.  Today is going to be short and sweet.  I know there are some of y'all always looking for recipe inspirations so here is a great one for a 4th of July celebration! 

Healthy, fun to make, and super kid-friendly.

Enjoy and please remember to share your photo's on our Facebook page!!

Freezerlicious Frenzy!

A Facebook friend of mine posted the following question: "okay so now what do I do ~~~bring the peas to a boil ....boil for 3 min then chill , bag and freeze????"  When I saw her post I promptly responded and realized, this is a good topic of discussion.

In a world full of modern conveniences, we have forgotten that all those companies providing us with canned or frozen foods started in a small kitchen before they went global.  So why not do this ourselves?  My top 3 favorite reasons for freezing your own fruits and veggies:

1. You get to pick where your fruits & veggies come from. (support your local growers)
2. You season to your liking.
3. You save money!

I'm a strong believer in supporting local businesses and growers, so this is highest on my list.  Who doesn't like knowing what is going into their food?  Freezing your own veggies ensures you know exactly what's going in them.  Even if you have deep pockets, everyone enjoys saving money!  Now if you're going to tackle the freezer frenzy, you have to have a guide.  This is where my knowledge comes into play.  Here are the steps you need to follow for foolproof freezing of vegetables:

1. Thoroughly wash your veggies.
2. Parboil desired amount (3 minutes tops)
3. Drain and lay flat on a sheet pan so veggies are not touching.
4. Freeze for 30 minutes and remove.
5. Put the veggies into a freezer proof zip top bag and return to freezer until needed. 

*Side note: if working with carrots, asparagus, or string beans, cute them to desired length and follow above mentioned steps.*

Steps for foolproof fruit freezing:

1. Thoroughly wash your fruit.
2. Peel, hull, and/or chop as needed, depending on the types of fruit.
3. Lay flat on a sheet pan so they are not touching.
4. Freeze for 30 minutes and remove.
5. Put fruit into a freezer proof zip top bag and return to freezer until needed.

The most crucial step?  Laying flat on the sheet pan is a crucial step, in my opinion, because it prevents your fruits and veggies from clumping together.

I know it seems time consuming but trust me when I say its worth it!  Most of it is just remembering the order of the 5 steps.

As usual, I hope this inspires you to think outside of the "grocery store box" and take your food into your own hands!

"Follow The Food" with JBistro Style Catering!

"Cookware Material Types! The good, the okay, and the great!"

Good morning everyone!  In our last conversation we discussed different types of cookware and what they're meant to be used for.  Of course, I couldn't just stop at telling you the types of cookware.  So this inspired today's conversation.

"Cookware Material Types! The good, the okay, and the great!"

Cast Iron
We'll start with my personal favorite.  Cast iron cookware does require some extra love and attention but it is considered to be one of the best cookware materials out there because of its even heat distribution and ability to last for generations when cared for properly.  According to roseindia.net, it can be beneficial to people with anemia and pregnant women.  Cast iron, when cared for and seasoned properly, can distribute iron into the food that is prepared in it.  If your food sticks, your pan has not been seasoned properly.

Copper Cookware
This is considered to be the top of line, the creme de la creme, favorite of all time cookware because it is the best at proper heat distribution.  While the cookware that is total copper can be very expensive, it is worth the investment.  For those of you that want the benefits of the even heat distribution you get from solid copper, but don't want to spend that cash, consider investing in the cookware that have copper bottoms.  These are a great alternative!  Just like the Cast Iron, Copper cookware requires a little more attention.  They are not dishwasher safe and must be well maintained to get the most shelf life out of it.  If the internal layers become exposed it is toxic!

Stainless Steel
Not only is this one of the "prettiest" cookware types out there, it is also very durable.  It is easy to clean, usually dishwasher safe (but not always recommended so it can keep its luster), and is considered "low stick" so less oil or butter is needed when preparing meals therefore providing healthier cooking.

Anodized Aluminum
This is the most common cookware. Fairly inexpensive and distributes heat well so it reduces hot spots. Lighter than steel, and twice as strong. Even without a nonstick surface, it is considered "low stick." Insides usually have a nonstick surface now.  They do not recommend putting these in the dishwasher and the dark color can make it a little harder to see problems on/in your food.

Nonstick Cookware
Easiest to clean, great for short cooking times, and healthier since no oil is really needed when utilizing this cookware.  Some, but not all, are dishwasher safe.  Never use scouring pads when cleaning and do not use metal utensils when cooking.  This will eventually scrape off the nonstick coating and can get into your food making it potentially hazardous.

Stoneware, Ceramic, and Glass
These types can be pretty, and useful because of its ability to go from the refrigerator straight to the oven.  These are great for casseroles, they do not absorb food smells, and they retain heat very well.  But, on the down side, they usually cannot be used on the stoves higher than medium heat, and they do not distribute heat very well.

Remember, I am always here to answer any of your cooking and kitchen questions! 

"Follow the Food" with JBistro Style Catering!  
 

Which one is right for this job?

Hey everyone, today I decided to discuss Pots & Pans.  Being that I'm a self taught cook, I had to learn which pan/pot was the right one for the job.  It's not as easy as you may think.  Sure the "saute" pan is pretty much self-explanatory but its not always that easy.

Braiser/Casserole — Shallow, sloped sides, wide construction and short side handles, this pan is designed to fit easily in the oven. It's ideal for dishes that are started on the stove and finished in the oven.
Fry Pan/Skillet — This pan has moderately high, slightly flared (outward sloping) sides. It's good for frying chicken and hash browns. Nonstick versions are wonderful for omelet and fish.
Omelet Pan — Also known as a crepe pan, this is a type of fry pan. It has a flat surface, sloped sides and flared edges that allow foods to slide easily out of the pan.
Saucepan — Your kitchen essential. Straight or slightly sloping, higher sides and a long handle distinguish this pan. It can be used to cook delicate sauces, reheat leftovers and cook sticky grains like rice and oatmeal.
Soup/Stockpots — As wide as it is high with a thick base for slow simmering. The height and surface area allow for minimum evaporation for perfect flavoring and locked-in ingredients. It's perfect for stews, soups and pastas. Go ahead, you can even try a lobster.
Chef's — Want the most efficient pan for whisking? This is the one to look for. Gently sloped sides make it ideal not only for whisking, but also for stirring. And the flat bottom creates even heating.

There are many other types of pots and pans but the ones I included into this discussion are generally the most common to households across America.  Until next time, remember to Follow The Food with JBistro Style on Facebook, Twitter, Google+, Pinterest, and Instagram!

"Pour Some Sugar On me.." No wait, we're talking Salt!

I know, I know, the title is cheesy (line ripped straight from one of my favorite 80's songs) but it got your attention!  Since it's been a while, I had to start with something clever.

As you can see, we're talking Salt today.  There are many different types of salt out there, and I'm making it my mission to teach you the differences and the benefits compared between all these types of salt. 

We're all familiar with the most common Table Salt.  This salt is a super refined form of Rock Salt with a few additives to keep it flowing thru our salt shakers.

Coarse Salt is that fancier, unrefined salt, that you see sprinkled on those delicious golden brown giant soft pretzels you're enjoying at the baseball game.  This type of salt doesn't melt, so its more of a "pretty" salt.

Iodized Salt is also a very common type of salt.  We've all seen the cardboard container with the little "Morton Girl" on the front.  This salt is interesting to say the least.  Iodized salt is actually required by law in some countries.  The addition of Iodine is a response to our bodies requiring this mineral to prevent hyperthyroidism.  Iodized salt is also interesting because of its small amount of sugar added to it.  If the sugar was not added, the Iodine would turn the salt yellow and it wouldn't be very inviting to the human eye.

Kosher Salt, preferred not only by the Jewish community, but professional chefs as well, for its bright flavor and better texture compared to table salt.  Although remember, if you're going to substitute Kosher Salt for table salt you will need to add slightly more due to its "not-so-salty" milder flavor.

Sea Salt is regarded up there like Kosher Salt.  Sea Salt is believed to have better health benefits because of its trace minerals, but they say the amounts are to small to actually have a real legitimate health benefit compared to Table or Kosher salt.  Sea Salt is also popular because of its good flavor.  Sea Salt is distilled from sea waters, which is why it has a slightly higher price that other salts.

Celtic Salt, which I'm sure a lot of you are not familiar with, is also very interesting.  This type of salt is very expensive due to the nature of how it is harvested.  It is harvested via a 2,000 year-old method of solar evaporation from the waters of the Celtic Sea marshes in Brittany, France.  The only other more rare and expensive salt is called fleur de sel, from the salt marshes in Guerande, which is said to form only when the wind blows from the east.

Dairy salt, is that special salt they use to pull the moisture from cheese to cure it.

Pickling salt is self-explanatory.  This is used to pickle , not only pickles, but other vegetables or even Shrimp!  Weird, I know, but I saw it with my own two eyes on Paula Deen's show!

Sour salt...is actually not a salt at all.  Its citric acid extracted from acidic fruits like lemons or pineapples.

Rock Salt is another less unrefined salt, that actually has a gray color to it.  Rock Salt is used in ice cream machines.  When I was in elementary, I did a science experiment using Rock Salt, a metal coffee can, a Ziploc bag, and ice cream mixture.  It made a GREAT impression with this kids!
 
Seasoned Salt is any type of salt with added herbs or flavorings.

Popcorn salt is a super-fine grind (almost the texture of confectioners' sugar) of salt is generally colored yellowish-orange and is used on popcorn for both color and flavoring. 

Now that you have the facts on Salt, which one will you be reaching for on your next shopping trip!?   We'd love to hear from you!

"Follow The Food" is the new motto for JBistro Style Catering!  I am on a mission to get JBistro Style out there and recognized!

Are you familiar with our background?  Our story?  If not, let me give a brief overview of JBistro.  I started the company in October of 2010.  I had no start-up capital, I did not take out any loans, I started JBistro from the ground.  Marketing is exclusively done via Social Media and word-of-mouth.  Everything done for JBistro is done exclusively by me.  This website, all the social media pages, all the blogs, and of course all the cooking is done by little 'ol me!  JBistro is my third child :-) and requires a lot.  Curious how you can help?  Spreading the word, sharing pages, recommending this site are just a few of the ways you can get involved with spreading the word about JBistro Style!

I am always thinking of ways to give back to those that are helping me get the word out about JBistro!  I am a firm believer in you do unto others, as you want done unto you!

As always I thank everyone that is supporting myself and JBistro Style!
 

Good morning everyone!  Sorry it's been a while since I had a post.  Life gets busy busy sometimes (especially around Mother's Day)!

So this morning I came across this photo on HGTV's Facebook page and I absolutely loved it.  I love gardening and I just loved the use of the can's they reused and it got me thinking about recycling.  Personally, I try to recycle whenever possible, but I am far from perfect.  This picture definitely gave me a great idea, actually two great ideas.  First, what a great re-use of food cans and then my personal touch/suggestion is to let your kid(s), or yourself, decorate the cans.  You know how I love to include the kids in everything and my Daughter, she'll be 10 next month, is extremely artistically talented so this is right up her alley.

My other idea for recycling...reusing old pots and pans.  We all have those pots and pans that have seen their better days, so instead of just tossing them to the trash, drill a small hole or two in them for drainage, and plant those favorite herbs of yours into them.  If you have a larger skillet, plant 2 or 3 of your favorite herbs for easy access  while cooking.

Readers...have any other suggestions for us?  Post a comment below or at JBistro Style Food Blog to share!  I love new ideas and encourage you to share them with everyone!