Kitchen Tips for Easy Kitchen Prep - June 2008

  • Foods such as apples, pears, jicama, peaches and avocados will quickly turn brown after they are peeled and cut. Lemon juice or some type of acidic liquid are often suggested to retard the browning, but these can impart a sour taste to the fruit or vegetables that may not be complementary to the recipe.
  • If a sweet flavor would taste better in your dish, try soaking your cut items in lemon lime flavored beverage, such as Santa Cruz Organic Sparkling Lemon Lime Flavored Beverage. It is available in 12 oz. cans. Keep some in your refrigerator to help you when you're cooking and to drink as well!
  • Roasting garlic mellows its flavor and makes a simple appetizer when spread on crusty French bread slices. It makes a flavorful topping for your favorite grilled steak as well. Follow these steps for a gourmet treat:
  • Lay 2 sheets of aluminum foil on top of each other. Cut off stem ends of 2 heads of garlic to expose the cloves; place in the center of foil sheets. Drizzle each head of garlic with 1 1/2 tbsp. Kowalski's Extra Virgin Olive Oil; loosely fold foil over garlic to enclose. Roast in a preheated 375° oven until garlic is soft when pierced with a fork (about 45 min.). Open the packet and cool. To pop cloves out of their skin, squeeze each head into a bowl. Serve warm or refrigerate for up to 1 week.

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