I’m not giving it up, just re-prioritizing a bit. I anticipate that it will take some time to figure out how I’m going to fit the blogging into to the new schedule.  I’ll get there though :-)

There is usually more than one way to perform even the simplest of tasks.  With that in mind (and after learning so much from the avocado video I discussed last week), I’ve been seeking out tips and techniques on some relatively basic things.  You just never know when you might learn something that will save you time or just make the process easier and more enjoyable.  And I’ve always been a firm believer that if you sound basic techniques, it’s that much easier to move on to the more challenging stuff.

I wasn’t sure what I could possibly learn from a video showing me how to de-stem spinach and I have to admit, I didn’t learn a whole lot, but I did take away one little thing that may improve my technique.  I had always just snapped the step off and if it didn’t snap I pinched it off with my fingernails.  Pulling the stem down the back of the leaf as they demonstrate in the video is a little more efficient I think.  I’m going to give this a thorough test tonight when I make an Alfredo pasta dish with spinach. 

Rouxbe Online Cooking School & Video Recipes

I'm not a picky eater, consequently I usually like the new foods I've been trying every since I started this cooking journey.  Even foods I had bad experiences with have now found a way onto my 'like' list.  Radishes have not yet been successful in making this breakthrough.

I can't say that I hate radishes, I'll eat them if I get them in my CSA share for the week.  But trying to figure out how to cook them is a chore for me.  The best recipe I managed to come up with was a version of dirty rice where I basically hid the radishes in the rice.  I couldn't taste the radishes at all and that made me very happy.

Other than that, I have cut them up to use raw in salads.  Braised them in wine, which improved the taste of the vegetable but I couldn't eat the lot of them until I covered them in creme fraiche. I'm still searching for a great recipe for radishes that I will enjoy, but I suppose there are worse things than eating dirty rice every time these appear in my CSA.

I do hope I find many uses for them because their long shelf life really make them handy to keep around.  And of course they have their own health benefits as all vegetables do.  They are definitely worth trying to find a way to incorporate them into my diet, even if I have to disguise them. I think I have just begun to learn with this vegetable.

While picking a cutting board is never a life or death situation, picking the wrong one can have an impact on other items in your kitchen.  A softer cutting board (plastic or wood) will help preserve the sharp edge on your knife. A harder cutting board such as a glass cutting board will dull your knives faster.  I know with as much as I use my favorite knife, anything that makes it dull faster is a bad thing indeed.

Another thing to consider when choosing a cutting board is thickness, especially with plastic.  Unless the cutting board is one of those flexible ones (which are excellent for funneling diced veggies into a pot or pan), it can warp easily if too thin.  We made this mistake once with a cutting board when trying to save a couple of bucks.  Now it’s warped and a pain to use so we’re looking for a replacement.  By trying to save a couple of bucks we actually ended up losing some money in the long run.

There are definitely of factions of foodies when it comes to cutting boards.  Some are very pro-plastic and some are very pro-wood.  While there are definitely more in the pro-wood camp, there are a couple of advantages to plastic.

I personally use plastic because they are light, easy to clean and usually cheaper than their wood counterparts.  You can easily sanitize a plastic cutting board by throwing it in the dishwasher (though there are arguments to the contrary).  The dishwasher is a big no-no for a wood cutting board since it dries it out and causes cracking.

Just because you can’t throw a wooden cutting board in the dishwasher doesn’t mean you can’t clean it though.  TheKitchn.com actually did a great write up on how to clean a built in wood cutting board.  Even though this article is geared towards built ins, there is valuable information in there that can be applied to all cutting boards.

Bamboo is a wood type cutting board that is starting to become very popular.  Because it is made of a sustainable material it appeals to the ecological part of us all.  Bamboo is a little bit harder than woods typically used for cutting boards though and will dull your knives a bit faster, but it is still much better than glass.

After my research, I am contemplating a change to a wooden cutting board.  They are definitely not as unsanitary as I once thought and though they will take a little more care and cost a bit more they have the potential of lasting a very long time.

Resources:

eHow.com

theKitchn.com - How to Clean A Built In Cutting Board

theKitchn.com - What's The Best Kind of Cutting Board

Rouxbe.com Video:

Rouxbe Online Cooking School & Video Recipes

After watching this video I have used this tip three times already and it is a huge timesaver. If you love diced avocado on your salad, watch this and save yourself some time making your lunch.

Rouxbe Online Cooking School & Video Recipes

There are a few vegetables out there where it's hard to imagine how the first person who ate it decided it was something edible.  Celery root definitely falls into this category (thought the fact that it is attached to celery could have been a tip off).  The first time I saw celery root (or celeriac) I immediately thought of the movie Big Trouble in Little China.  

Anyone who has seen this cult classic will remember the floaty eyeball thing that spies on Kurt Russell for the bad guy.  It was basically a wrinkled floating head with a bunch of knobby areas with eyes in the middle, not exactly appetizing.  But I swear the people who designed that creature got their inspiration from celery root.

But if there's anything I've learned since trying all kinds of new vegetables, it's that good things often come in ugly packages.  The first time I cut into celery root, I knew that, despite its appearance, I had a good thing.  Think of the smell of celery times ten.  It's the only time I would describe a smell as energizing.

Celery root's appearance can also be intimidating in that it's not obvious how to 'attack' it.  I'm not sure if this is really the right way to do it, but I just peel off the outside until all traces of dirt are removed.  I wash it before beginning but with all the nooks and crannies, it's virtually impossible to just wash all the dirt off (if anyone has any tricks please let me know!).  After the root is peeled you can chop it up however you need.

 So far I've only made celery root soup (a recipe I found in How to Cook Everything).  I love this soup, so I haven't ventured past this yet.  There are a few recipes on my list to try though.  The Celery Root and Potato Latke recipe in Gourmet Today sounds wonderful as does the Celery Root Remoulade in The Art of Simple Food.  I do plan to try these, but if you get to it first because I'm still stuck on my soup please let me know how it turned out!

I think the biggest thing I learned from working with celery root is to not shy away from something just because it looks intimidating.  If you're willing to just jump in and try it you may discover a new favorite food.

I was a little skeptical about how this recipe would turn out.  I'm not sure why exactly, it's straightforward enough. I think it was the use of blueberry soy yogurt that threw me for a loop. My skepticism was unfounded though, as these waffles are delicious.

I did make a few adjustments to the recipe due to personal tastes. I substituted almond milk for the soy milk for instance.  I highly recommend this solution to anyone as the almond milk brought a nice flavor to the batter.  Not too mention it cuts out some of the soy used in the recipe, which I'm all for since we already consume so much soy in various forms.

The other adjustment I made was to the icing.  Instead of syrup, a lemon icing is used.  I have to confess, I hate lemon.  I'm the one person never tempted by lemon bars or lemon meringue pie.  I'm not too picky about my food, but I can not tolerate much lemon. So instead of lemon icing I made orange icing.

The first reaction I've received from people when I tell them about the substitution is a scrunched up face and a questioning, "Really??" It wouldn't seem like blueberries and oranges would be the best of pals, but it actually turned out really well. My boyfriend said that that orange was a bit overpowering, but he also had two waffles, both with icing,  even though we had syrup in the cupboard.

I'd be interested too hear feedback on those that make this recipe with the lemon icing.  I'm sure it tastes great for those that like lemons.  For the few people out there that are like me don't be afraid to make in orange, though vanilla might be good too.  Whatever icing you choose, you should make these waffles ASAP!!

The disadvantage of both these devices is the size.  My netbook is a mere 8 inches, and the phone is of course much smaller.  The notorious iPad would be just about right in size for viewing recipes in the kitchen.  But is it the only option?  Not by a long shot. 

What will work best for you depends on a lot of different things.  So I have compiled a list of some of the more popular options with WiFi along with their advantages and disadvantages.  I will in no way claim that this is a complete list, but should give you an idea of the variety of options that are out there.

iPad

Advantages: 

• You can use existing iPhone Apps (including Ruhlman's Ratio App)
• Can have 3G access in addition to WiFi
• Can access web site recipes
• Access to iTunes podcasts like Bittman's Minimalist (you will need to sync with another computer to access podcasts)
• Size (letter paper size)
• Can access eCookbooks as well
• Can be used for things other than cooking

Disadvantages: 

• No flash, so Rouxbe.com and cooking demonstration videos can not be viewed
• Limited browser (double check this, assuming that it uses mobile Safari)
• Not waterproof
• Needs stand

When available for purchase: In the next couple of months.

Price: Starting at $499

JooJoo

Advantages: 

• Has flash for videos on sites like Rouxbe.com  
• Size
• Does not apply to just cooking

Disadvantages: 

• Web based apps only
• Not waterproof
• Not set up for ebooks
• Needs stand

When available for purchase: Now for Pre-Order

Price: $499

Qooq (article for English Speakers)

Advantages: 

• Waterproof
• Videos, Qooq only
• Built in stand
• Grocery lists
• Meal planning

Disadvantages: 

• French only
• Requires subscription
• Limited to videos and recipes supplied by the Qooq, though they are updated regularly. 
• Other applications are limited (weather, picture viewing, and radio)

When available for purchase: Now in France, US unknown

Price: ~ $500

Demy

Advantages: 

• Splash resistant
• Connected to keyingredient.com (can upload own recipes)
• Has conversion and substitution apps 
• Built in timer
• Can change font size for easy viewing anywhere in the kitchen
• No need for a stand

Disadvantages: 

• Can only connect to keyingredient.com

When available for purchase: Now

Price: $299.95

Touchscreen Cookbook

Advantages: 

• Waterproof
• Can download recipes from select cooking sites
• Can upload your own recipes
• Voice navigation
• Grocery list
• Meal planning 
• No need for a stand

Disadvantages: 

• Can only retrieve from participating websites, otherwise have to manually input recipes
• Can't do anything else
• Smaller screen

When available for purchase: TBD

Price: TBD

I completely spaced that this project was beginning this week so I neglected to shop appropriately. When Elle sent out her email about the the start of the project I immediately had an 'oh crap' moment. I starting quickly flipping through the book to see what I might be able to make with what I had on hand and came across the recipe for Golden Chickpea and Artichoke salad. 

This recipe turned an 'oh crap' moment into a great food discovery. Not only did I have all the ingredients on hand, it would also go well with the Mesclun mix from my CSA that I hadn't figured out what to with yet.  And since this recipe is as flavorful as it is easy, there was no need for additional dressing.  I can easily see this dish becoming a quick fix staple in my kitchen. We had it as a side salad for dinner one night and I ate the leftovers as my lunch the next day.  

I would definitely recommend this recipe. It's a fantastic introduction into the world of vegan cooking since it is simple to make and the ingredients can easily be found in any season, which also makes the recipe perfect for the beginning cook. It's also versatile as it can be served as a side dish or an entree.  We ate it as a side salad for dinner the night I made it and then I had the leftovers as a main dish the next day, delicious in both cases!

I had a particularly nasty encounter with pickled beets when I was a child.  Ever since then I have run from them as I would run from a doll that looks even remotely like that clown doll in Poltergeist.  Not that I encountered them often, beets that is.  Beets are a much ignored vegetable in today's cuisine.

One of the reasons why I signed up for a CSA was so I couldn't hide from vegetables I was biased against.  I tend to hold a grudge against veggies over one bad experience and I don't let go easily.  So signing up for a CSA was a way of forcing myself into immersion therapy. And I have to say, it's working.

The first time I saw beets on the chalkboard at my farm's stand my mind went blank.  I didn't know any recipes for beets and even in cookbooks I liked, I flipped by those pages.  What would I make?  What should I get to go with it?  I had no idea.

Once I got home the cookbook pile began.  I was frantically searching through every book I owned for a recipe and I came across one in Mark Bittman's Kitchen Express that sounded wonderfully easy.  It was a for a beet and goat cheese salad.  The only thing was, it's a lot of beets.  So if I ended up not liking them l the meal would be a bust.  I decided to take the chance.

The interesting thing about the recipe was that the beets are cooked in the microwave.  It was a busy week so I was all for the quickness, but was a little skeptical if the microwave was the best tool for bringing out the taste of the beets.  They ended up tasting good enough that I didn't mind when they showed up in my CSA the next time. But, after preparing them different ways since then, I don't think that's the best way to cook them although not bad in a time crunch.

I think the hardest thing about dealing with beets is peeling them.  Especially the red ones.  They stain, so you have to be careful and they can be slippery.  A dangerous combination indeed.  They are much easier to peel after they've been boiled or microwaved for a while and the skin comes off much easier then.

Since my first experience, my boyfriend has made beet pancakes (a variation of a vegetable pancake recipe in How To Cook Everything Vegetarian) that were delicious though incredibly messy.  I have also made a glazed beet recipe out of the Gourmet Today cookbook.  I think the Gourmet Today recipe is my favorite so far, but I have some beet chips in the oven so we'll see how they turn out!

If you've never eaten beets before, at least red beets, keep in mind that not everybody digests the dye so you may end up seeing it later on... if you know what I mean.  I don't mean to touch on gross topics in a food blog, but I figure some might appreciate the heads up.

While I might not be as big of a fan as Dwight from The Office, I am a beet convert.  Though I'm still afraid of those clown dolls, I no longer run the opposite direction from tasty beets.  I think next time I might attempt a borscht.  Let me know if you have a good recipe!

UPDATE: Just got a great tip via twitter from Jill Nussinow, @theveggiequeen.  She mentioned that if you cook beets in a pressure cooker (for 3-5 minutes) there is no need to peel them.  What a time saver!!