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Search Results for: my Favourite Kitchen Tools

My Favourite Kitchen Tools – The Simple Spatula

By Denise Pare-Watson

My Favourite Kitchen Tools Series

Spatulas – is it silly to admit that a simple spatula is probably the most utilized tool in my kitchen? Spatulas are really not all that simple. Not interesting, but necessary.

The Simple Spatula | urbnspice.com
The Simple Spatula: favourite kitchen tools | urbnspice.com

Spatulas go well beyond the scope of typical ordinary bowl scraper varieties to include silicone spatulas which can be used for cooking, stirring, sautéing, frying and blending; off-set spatulas (a pastry chef’s third hand); a combination spatula and spoon scraper; as well as a variety of pan and bowl scrapers with different shapes, sizes and materials for a wide range of uses.

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Filed Under: Baking Techniques, Cooking Techniques, Favourite Kitchen Tools Series, My Current Foodie Fondness Tagged With: Kitchen Tools, Spatula

Favourite Kitchen Tools – My Immersion Blender

By Denise Pare-Watson

Favourite Kitchen Tools Series

“The best twenty bucks I have ever spent” applies to this small kitchen tool.  This time, I will review a somewhat smaller appliance  – powerful in its versatility and convenience – the hand blender, otherwise known as the Immersion Blender in my series, Favourite Kitchen Tools.

I now prepare many more pureed soups and sauces since the purchase of my immersion blender. I utilize the blender in the production of a wide range of food items, for example, baby food, pureed soups, pan sauces, applesauce, and morning breakfast drinks. This is a sequel to the recent post regarding my favourite kitchen tools (see “Time Saver, Money Saver, Food Saver”)

Immersion Blender - A favourite Kitchen Tool | urbnspice.com
Immersion Blender – A favourite Kitchen Tool

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Filed Under: Favourite Kitchen Tools Series, Soups and Chowders Tagged With: Immersion Blender, Soups, Tomatoes

Gourmet Creamy Baked Tomato Soup

By Denise Pare-Watson

URB’N’SPICE ULTIMATE RECIPE SERIES

The weather is starting to change where I live in the Okanagan.  Mornings are chilly and the day is shorter.  Time to make Gourmet Creamy Baked Tomato Soup!  This is what my family considers to be “real” tomato soup and this flavourful soup is a favourite requested for birthday dinners and family gatherings.

Gourmet Creamy Baked Tomato Soup is similar in style to French Onion Soup, where the finished soup is ladled into an individual baking dish, topped with a buttered and toasted crusty piece of French bread and covered with a thick covering of cheese. This soup can easily be adapted to a gluten-free,  dairy-free and vegetarian dietary option. We like to serve this soup with crispy grilled cheese sandwiches, cut into small strips (or ‘fingers’, as we call them) – perfect for dipping!

Gourmet Creamy Baked Tomato Soup | urbnspice.com

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Filed Under: Cooking Techniques, My Recipes, Soups and Chowders, Urbnspice Ultimate Recipe Series Tagged With: Dairy Free Recipes, Gluten Free Recipes, Soups and Chowders, Tomatoes, White Sauce

Pan Roasted Chicken with Creamy Asiago Sauce

By Denise Pare-Watson

This recipe for Pan Roasted Chicken Breast with Creamy Asiago Sauce has gone through a significant transformation over the years. It is interesting how favourite family recipes experience modifications as a result of ingredient costs, dietary restrictions or simply, a streamlining of the recipe.

Skip to Recipe

When I read the original recipe provided by the meat department of a major grocery chain a number of years ago, I recall thinking that it would be a rich and indulgent dish for company only. I also noted the recipe used two large frying pans, and since my kitchen equipment was rather meagre at the time, I simplified the recipe so that it could be prepared in one pan.Chicken with Creamy Asiago sauce | urbnspice.com

The original recipe was named “Chicken Breasts with Blue Cheese Sauce”, which called for 550 g of Blue Cheese – that is a lot of Blue Cheese! Since our family was not really a huge fan of Blue Cheese, I modified the recipe to use Asiago Cheese. Asiago Cheese is similar in taste to Parmesan and can be easily melted. A small amount of flavourful Asiago cheese goes a long way. I created a delicious sauce with 120 g (2 cups grated) of Asiago cheese, which is a significant departure from the amount of cheese used and cost associated with the original recipe. Save this dish for company or share it with someone you love – just give it a try – you will not be disappointed!

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Filed Under: Cooking Techniques, Gluten Free Recipes, Main Dishes or Entree Options, My Recipes, Poultry Dishes, Sauces, Savory Tagged With: Family Recipes, Gluten Free Recipes, Main Dishes, Poultry Dishes, Tips and Techniques

LEARNING TIPS

By Denise Pare-Watson

“Success is no accident.

It is hard work, perseverance, learning, studying, sacrifice and most of all,

love of what you are doing or learning to do”.

Pele


LEARNING TIPS
 is a little bonus that I like to incorporate on Urbnspice and into my cookbooks.  I use LEARNING TIPS to elaborate on a technique or share tips with you that helped me throughout my career as a chef and pastry chef as well as my home kitchen.

I use the term LEARNING TIPS in a broader sense to allow for a greater scope to explain some of the finer points of baking and cooking. This can often make the difference between a good result and an exceptional one.

Learning Tips: assortment of pastry equipment | urbnspice.com

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Filed Under: Learning Tips Series, Urb'n'Spice Tips and Techniques Series Tagged With: Baking Tips, Learning Tips, Tips and Techniques

Frequently Asked Questions on UrbnSpice

By Denise Pare-Watson

FAQ – Frequently Asked Questions on UrbnSpice

I get asked a host of questions over and over so here is where you will find the answers to the most common ones – The Frequently Asked Questions on UrbnSpice.  If you have more, let me know!  It was quite fun pulling this together and it brought back tons of memories.

How did you come up with the name of your blog?

Well, that is a story, for sure!  When I was in Culinary School, we were given a huge project by our culinary masters.  Our challenge was to come up with plan for a business, decide what it was we were going to do or make; how we were going to finance this endeavour; and what are specialities would be to place us into a niche market; marketing of the product; and then, present all of this to a panel of my peers and instructors for discussion, feedback and advice.   My “product“, (which I still make to this day) was a spice blend and variations of that blend.  I pondered over the name of my business for quite some time before my creative husband came up with the name “Urb’n’Spice”, which is a play on the words since we had been toying with the words herbs and spice and urban spice.  As you can see, the name stuck!  (And I received a great mark for my project! Yay!)

Spice Blends | urbnspice.com

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Filed Under: FAQ, Inspiration of Urbnspice Series Tagged With: FAQ, UrbnSpice Information

Tomato Dill Soup

By Denise Pare-Watson

This recipe for Tomato Dill Soup is super easy and quick to make.  It is a great make-ahead soup because it can be served hot or cold.  It is light and refreshing.   I use an immersion blender to puree the soup.  An immersion blender is one of my favourite kitchen tools and I discuss ways of using this handy, dandy small appliance in this post, called My Immersion Blender from my series Favourite Kitchen Tools.

Tomato Dill Soup | urbnspice.com

The finished Tomato Dill Soup

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Original content here is published under these license terms:  X 
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Filed Under: Favourite Kitchen Tools Series, Soups and Chowders Tagged With: Immersion Blender, Soups, Tomatoes

Money Saver – Life Saver – Food Saver

By Denise Pare-Watson

Favourite Kitchen Tools Series

There is one question that I am often asked:  “What are some of your favourite kitchen tools?”  This question provides me with an abundance of material for future posts. My Food Saver is at the top of my list of favourite kitchen tools, and the chosen item to start my Favourite Kitchen Tools Series of posts.  I have used this brand of vacuum systems for over a decade.  There are many benefits to using a vacuum system for your food storage needs.

While most chefs are not huge fans of gimmicks and gadgets (actually, to be honest, pastry chefs might be the exception), there are certainly some items that I would not and could not do without!

I believe that I have single-handedly increased the sales of Food Savers in Canada as result of my demonstrations to family, friends and relatives, extolling the virtues of this amazing appliance.

No more pitiful dried out pork chops, freezer-burned beyond recognition in a week’s time; no more frozen blueberries in a bag of crystallized “snow”; no more stale nuts or dried up bits of cheese.

How did I ever live without it?  The Food Saver will easily pay for itself when one considers the amount of waste occurring from food spoilage and freezer burn.  That is why I decided to write about this appliance and why it is my favourite kitchen appliance.  It is a:

Money Saver – Life Saver – Food Saver

Food Saver Tips & Techniques | urbnspice.com

Best Freezer Reserve Tools: Vacuum Sealer, Sealer Bags and the ever-present permanent marker

My mom and daughters now have Food Savers and use them regularly.  This is not an appliance that sits at the back of the cupboard.  I use mine on a daily basis for sealing homemade soups or prepared entrees or even for storing dry beans, lentils, rice, and many other items.

I live in an area where local farmers’ markets are abundant.  It is marvellous to take advantage of all the seasonally fresh apples, apricots, plums or berries to freeze in the handy pouches.   I can pull them out of the freezer at any time for that fresh-picked taste.

It is very satisfying to take a bag of perfectly stored, frozen halved apricots or plums and make a frangipani tart for dessert in the middle of February, or a batch of jam in March.

Seasonal Apricots, ready for freezer storage | urbnspice.com

Tips and Techniques for using Vacuum Sealers

My Food Saver has made buying foods in bulk much more efficient and cost-effective. I generally buy a family sized pack of chicken breasts or pork chops. I separate the bulk items into smaller portions, seal and freeze them.

It is so easy to go into my freezer and remove a bag and place it in the fridge to thaw.  If I am in a hurry, I place the item in a large measuring cup or bowl filled with enough cold water to cover the frozen pouch and place in the fridge for a quick thaw.  It will thaw and be ready to cook or reheat in less than 30 minutes.

Another revelation:  I found that I could store ten times more in my little freezer with the flat frozen food bags than I ever could with rigid stackable containers.

Examples of foods you can make individually are items such as Shepherd’s Pie,  Chicken Pot Pie, lasagna or desserts.    Just freeze the prepared foods (uncovered) on a tray until firm, then seal either in individual portions or family sized portions.  When life gets busy and chaotic, you will find that having a reserve in your freezer is a lifesaver!

Creating Convenience Foods: Individual Shepherd's Pies | urbnspice.com

Creating Convenience Foods: Individual Shepherd’s Pies

Those are not cupcakes you see in the photo.   They are individual portions of Cottage/Shepherd’s pie.  Or, Australian Meat Pies, pre-made and ready to bake at moments notice from the freezer to the oven to the table.  A light salad is all you need for a light lunch or dinner.

Aussie Pies ready to bake or freeze | urbnspice.com

Aussie Pies ready to freeze or bake

I make little food packages for my Mom.  When I visit, I pack as many frozen packages as I can into my suitcase to place into her freezer.  She loves having smaller portions of nutrient dense food packages prepared and ready-to-eat in her freezer for the days when she does not feel like cooking.  For example, I prepare the shepherd’s pie, place the mixture into paper-lined muffin tins, pipe the potato topping on top, then freeze the portions on a tray, uncovered; once they are frozen, I seal in family portion bags and freeze.  You do not have to thaw the little shepherds’ pies – just remove from the bag and reheat in the microwave or oven and enjoy.

Money Saver – Life Saver – Food Saver

Here are a few tips to keep in mind when working with a food vacuum system, together with time-saving techniques and countless possibilities for you to consider:

1)      Chill the food thoroughly first, then portion into bags and seal.  Freeze flat on a tray, then store in the freezer.

2)      Label your sealed item clearly at the top of the bag (date, portion size, instructions, etc.)

Creating Convenience Foods: freezer labels | urbnspice.com

Creating Convenience Foods: freezer labels

3)      Turn a “cuff” down on the bag to ease food neatly into it, fill, and turn the cuff back up to seal. (see top photo)

4)      Keep in mind that a space allowance at the top of the bag is necessary to seal properly.

5)      When filling bags with soups or other liquid items, use a large glass measuring cup or similar vessel to hold the sealer bag while filling.  I usually double seal liquids.

6)      Do not overfill your bags – it makes it difficult to seal them.  My general rule of thumb is to fill the sealer bag only halfway for liquids.  For thicker foods, such as stews,  fill the vacuum sealer bag two thirds full.

7)      Flatten the food items in the bags (to even out the contents in the bag) before and after sealing (for example, chicken breasts in a single layer rather than all in a lump in the bottom of the bag; seasoned taco meat flattened after sealing to keep packets flat and fill the space for effectively.

Freezer Reserve: Soups, stews and broth | urbnspice.com

Freezer Reserve: Soups, stews and broth 

8)      Lay the sealed items flat on a cookie tray; then freeze them until firm.  Once they are frozen solid, store them upright like little soldiers, label side to front, ready for action!  (see photo)

9)      When sealing fruits such as apricots or plums, wash, dry and halve the fruit.  Place the bag on a flat surface (close to your sealer).  Place the fruit in a single layer in the vacuum sealer bag, seal, label and freeze. (see photo above).

10)   When sealing items such as soups, sauces, stews, stroganoffs or bourguignon, make sure the food is thoroughly chilled. I typically seal these dishes the next day to allow the flavours to marry.

11)   When freezing berries, wash and dry the berries, placing them on cookie trays (parchment lined).  Freeze the berries in a single layer; then seal them in desired portions (essentially, I.Q.F.).  Fill the bag halfway, flatten to fill the space, seal carefully, label and freeze.

12)   Store cheese in the refrigerator beautifully sealed.

13)   Try this: Place your favourite marinade in with a flank steak in a vacuum sealer bag, seal and freeze.  When ready to use, thaw the still sealed bag in the refrigerator overnight. The flank steak will be deliciously flavoured and ready for the grill.

14)   Cook more pasta or rice pilaf than you require and seal the rest in family portions.  When ready to use, a quick reheat in the microwave or a dip in boiling water, and voila – pasta or pilaf in a flash.

15)   Our family is quite fond of stir-fry dishes:  make an easy meal by slicing extra raw beef or chicken or pork thinly ahead of time, seal and freeze in family sized portions.  When ready to use, thaw in cold water for a few minutes while you are preparing the stir fry vegetables.   Stir-fry the sliced meat first, add vegetables and seasoning.  Enjoy a quick, healthy and delicious meal in minutes.

Freezer Reserve of prepared meat for stir-fry dishes | urbnspice.com

Freezer Reserve of prepared meat for stir-fry dishes

If the quality of frozen food and its storage is a concern, you will find that a food vacuum system is a “must-have” appliance.  It is a:

Money Saver – Life Saver – Food Saver

You may also like:

Favourite Kitchen Tools – My Immersion Blender

Immersion Blender - A favourite Kitchen Tool | urbnspice.com

Immersion Blender – A favourite Kitchen Tool

Favourite Kitchen Tools – The Simple Spatula

Favourite Kitchen Tools: the Simple Spatula | urbnspice.com

Favourite Kitchen Tools: the Simple Spatula Collection

Convection vs. Conventional Ovens – Making Sense of It All

Convection Oven Tips | urbnspice.com
Convection Oven Tips

You Might Also Enjoy:

Australian Meat Pies

Creating Convenience Foods

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • The Simple Spatula
    __________

If you enjoyed this article about Money Saver – Life Saver – Food Saver, kindly leave me a comment.  I enjoy hearing from you.

You can find me on social media (see links below) 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Paré-Watson

The Urbnspice Chef

 

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License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Favourite Kitchen Tools Series, Freezer Reserve Series, Urb'n'Spice Tips and Techniques Series Tagged With: Food Storage, FoodSaver, Freezer Food, Freezer Reserve, Tips and Techniques

Poached Pears with Cream Cheese Pecan Filling

By Denise Pare-Watson

Poached pears happens to be one of the first desserts that I made after I got married.  It is a simple but impressive dessert that is easy to make and has outstanding flavour and appearance.  Over the years and many moves later, the recipe for Poached Pears with Cream Cheese Pecan Filling has changed very little with only the variety of pears or locally available wine as adjustments.  I prefer the elegant look of Bosch pears for this dessert, but any variety of pear will work well.  

Poached Pear plated with raspberries
Poached Pear dessert garnished with fresh berries, whipped cream, raspberry coulis and mint

This dessert is an excellent gluten-free option.  For a dairy-free option, use non-dairy cream cheese in the filling.  For a nut-free version, omit the pecans in the filling.  If you choose not to use wine in the poaching liquid, substitute apple juice or pear juice.  

The poaching liquid is reduced to a syrup and used when plating the poached pears.

Pears on a platter
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Filed Under: Desserts and Sweets, Fruit, Gluten Free Recipes, Holiday and Special Occasion Dishes, Individual Desserts, My Recipes Tagged With: Desserts, Easy Desserts, Fruit Recipes, Gluten Free Desserts

Holiday Pinwheel Biscotti

By Denise Pare-Watson

Going into an Italian store is always an adventure for me.  One of the many things that I am always fascinated by is the huge glass container filled with tall biscotti sitting upright in the jar.  They are typically large enough to feed a family!  As much as I like these huge cookies, they are just too big! I wanted a smaller biscotti that would be more suitable for a coffee gathering.  I adapted a recipe that uses a filling in the biscotti dough to make them more distinctive.   Biscotti are always a hit during the holiday season given their ease of storage and long shelf life, not to mention wonderful in texture and flavour.  

A Stack of Biscotti with pinwheel filling | urbnspice.com
Holiday Pinwheel Biscotti | urbnspice.com

I had a little leftover cranberry sauce from my Dairy-Free White Chocolate Eggnog with Cranberry Coulis, so it was a great opportunity to utilise it as a filling in the biscotti.  These Holiday Pinwheel Biscotti are a tender, not hard biscotti and they are much smaller in size than traditional biscotti – you’re going to love them!  They also make excellent edible gifts.

Edible Gifts by Urbnspice
Holiday Pinwheel Biscotti make excellent edible gifts
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Filed Under: Cookies, Dairy Free Recipes, Gluten Free Recipes, Holiday and Special Occasion Dishes, My Recipes, Nut Free Recipes Tagged With: Biscotti, Christmas Cookies, Cookies, Dairy Free Recipes, Gluten Free Recipes

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Meet Denise – The Urbnspice Chef

Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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