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How To

HOW TO MAKE PAN ROASTED GARLIC PUREE

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The Confident Kitchen Series

There are numerous techniques on the Internet and in cookbooks that describe how to roast garlic – almost all of them demonstrate or discuss the traditional oven roasting method. I have prepared roasted garlic this way for many years.  However, I always felt that it was a bit wasteful because I could not totally remove all of the sticky, roasted goodness from the heads of garlic. Therefore, knowing How to Make Pan Roasted Garlic Puree is an important skill to learn because it is a simpler process with little or no waste.  I will provide you with a step-by-step process which will show you how to peel cloves of garlic in an easy and efficient way, then pan roast the garlic cloves, puree them and then store them.  As well, I have provided recipes and ideas regarding how to use the pureed roasted garlic. There are several advantages to this method:  one, there is no waste, and two; you end up with a delicious bonus – garlic oil.  Let’s get started. 

Freezing Roasted Garlic Puree in silicone | urbnspice.com
Puree of Roasted Garlic in silicone trays ready for the freezer
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The Amazing Pomelo – A How To Tutorial

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The Inspiration of Urbnspice Series

I live in the Okanagan Valley in beautiful British Columbia.   Now that the colder weather has arrived, I truly miss the abundance of seasonal fresh fruit.  There are a number of alternatives now available in the grocery stores that are unique and delicious.  One of the seasonal fruits that are currently available at this time of year are pomelos, which are similar in appearance to a grapefruit but larger.  A Pomelo is an interesting citrus fruit native to South and South Eastern Asia. What is noteworthy about pomelo – the largest cultivated citrus fruit, is that it is an original citrus species from which a number of cultivated citrus fruits were hybridized from.

Pomelo is often described as a mild tasting grapefruit. In this post, I will address some of the unique characteristics of pomelo. I will teach you how to prepare and use a Pomelo. I will discuss not only the fruit of the pomelo but also the peel and the pith –  all of these pomelo parts have their usefulness.

How to Prepare and Use a Pomelo | urbnspice.com

How to Buy a Pomelo:

When purchasing pomelo, look for a fruit that feels quite heavy for its size, and is unblemished with no soft spots. It should be kept refrigerated and used within a week. The pomelo that I purchased was a sweet seed-free pomelo, however, there are varieties that are very tart.  Eating the sweet pomelo fruit is a refreshing treat as it does not have the bitterness of a grapefruit and has a slight sweetness.  The thin peel of the pomelo is very fragrant and useful in candied peel, mild marmalade and confectionery.  The fruit of a pomelo is in its core, surrounded by a thick layer of spongy pith. Unfortunately, the pith is often discarded.  In this post, I will outline a very interesting option regarding how to effectively use the pomelo pith.How to Prepare and Use a Pomelo | urbnspice.com

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Fun with Pomegranates

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The Confident Kitchen Series

What is the best way to eat and/or use pomegranates?  I have heard many versions and most people talk about struggling to get to the juicy gems (called arils) that are well hidden inside the dry pithy fruit.   I thought it might be a great idea to tell you about one of the easiest (and neater) ways of tackling this unusual fruit.

A beautiful pomegranate

A beautiful pomegranate

Did you know that Pomegranates are considered a Super Food?  They have sources of Vitamins A, D and B-12, and Calcium, Protein, Potassium and fibre, as well as it is a powerful antioxidant. And, they are delicious!

CHEF TALK: The two common methods of extracting the arils from the pomegranate is to score the outside of the pomegranate as shown in the first photo.  Pry the fruit in half.  Using a medium to Large size bowl, hold the pomegranate half (or pieces) over the bowl and use the back of a wooden spoon to tap firmly against the fruit and the arils will fall into the bowl.

The second method, which is a technique that I prefer, is as follows.  If you try this technique, you will have a minimum of pink speckles all over your kitchen (and little faces if your children or grandchildren are helping you).

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How To Cut A Butternut Squash

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THE CONFIDENT KITCHEN SERIES

Soup Classes seem to include, due to popular demand, a recipe for butternut squash soup.  When I send out the initial confirmation for soup classes, I always ask my prospective students if there is any soup in particular that they would like to cover in my class. Butternut Squash Soup is always high on that list.  That makes me happy because it is one of my favourite soups.  But, first things first.  How does a person cut such an unusual looking vegetable?   It can be quite intimidating to tackle such a roly-poly vegetable.  I am going to show you How To Cut A Butternut Squash.

How to Cut a Butternut Squash | urbnspice.comA beautiful Butternut Squash…

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