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Cooking

Design

Slate Cheese Board Styled 3 Ways

March 19, 2013

Any apartment dweller knows the plight of a lack of storage. I cringe at the though of single-use items that will take up space on a shelf or counter (oh, how I’m dying for a waffle iron!). Since moving to New York City a couple moons ago, I have started to give a lot more thought to my purchases and make sure everything that enters my tiny apartment will be used. Simply, I don’t buy things that won’t get used frequently!

I spied the Slate Cheese Board with Soapstone Chalk since it was launched on our site months ago but wasn’t sure how often it would get used. Yes, I love cheese – many, many kinds of cheese – but it’s rare that any lasts long enough in my posession to leave out for guests. But the board was too gorgeous in all it’s rustic glory to pass up. So I took it home and gave myself a weekend to see how many times it could get used, finding that there were more uses for this board than meets the eye.

Build your own omelet party After work on Friday I met some friends at the gym to get the weekend started. Afterwards we all came to my place for dinner and I had two main objectives: a) eat some protein to rebuild muscle tissue and b) clean out my fridge. So I threw a “build your own omelet” party and set out the ingredients. It was a self-serve experience so everyone could make their omelet to their liking. I’m glad I got to label their choices so no one picked up an ingredient they didn’t want. The idea was a success and I can’t wait to throw another “build your own” party (sundaes, cocktails, pizza, grilled cheese…).

Movies in Bed Nothing is more fun that lounging in bed on a cold Saturday with your laptop and Netflix, but I always struggle with keeping crumbs from falling out of a lopsided bowl of popcorn. Wondering how the cheese board would fare as a bed-tray, I stocked it with gummy candies, a Mexican Coke and a heaping bowl of lime coconut popcorn while getting under the covers to tackle my growing queue. It did the trick and kept my soda and popcorn level when I readjusted in bed. That night’s sleep was not a story of the Princess and the Popcorn Kernel, thankfully.

Sunday Brunch One of my favorite New York past times is hunkering down after a morning of yoga with the NY Times and a cup of tea. Just sitting all day, leafing through the massive pages that cover my dining table. Since my Sunday brunch is never quite a complete meal – some fruit, nuts, a bagel, maybe a pastry – it was nice to spread out an afternoon’s worth of things to munch on as I caught up on current affairs. I was so comfortable, I didn’t get up until the sun went down and it was time to make supper.

Gift Guides

Gift Lab: Pizza Cones Kit

October 23, 2012

Research
I have lived in Brooklyn my whole life, so I know myself a good slice of pizza when I see one. With what seems like another pizzeria on every other corner, I have also tried many types and styles of the delicious and cheesy treat. Slices, squares, thin crust, deep dish, on a bagel, on an english muffin, with toppings or plain. I thought I had seen and eaten it all.

I was wrong. I must eat what few pizza-lovers have ever eaten before – the pizza cone.

Hypothesis
Pizza is already awesome. I predict that mixing things up with a new shape will only make pizza more awesome.

The Experiment
I started by assembling everything necessary to make my pizza cone:

  • the Pizza Cone Kit
  • Dough – The set comes with instructions to make you’re own. I bought mine from a local pizzeria for $4.
  • Cheese
  • Sauce
  • Optional toppings
  • Flour for working with the dough
  • A rolling pin

The pizza cone set comes with the tools necessary to cut and shape the dough so that you can roll it into a cone. This is my first time working with fresh dough and it feels so right. I think I was born to play a part in this evolution of the pizza. Just look at my hands go:

Next, I had the need to knead. As per the included instructions, I wanted a flat piece of dough measuring about an 1/8 of an inch all around. The dough should be wide enough to cut out two bell-shaped molds that would form two pizza cones.

Once you have the initial pieces cut, you fold them over in half and crimp the edges sealed. You leave the bottoms unsealed so that you can later place them over the pizza cone form. I used the included crimper tool to finish the job.


My expectations were rising as I prepared the dough to go into the oven for the first time. I carefully placed my creation onto the pizza cone form (which is made of no-stick materials).

After 6-7 minutes of baking, the dough was starting to brown. I removed them from the oven and let them cool before removing them from the pizza cone forms and placing them upright in the pizza cone stands. I brought over the rest of the ingredients and got to work filling the cones with sauce, cheese, and other toppings (sliced pepperoni in the pictures). Like an artist finishing his masterpiece, I used my spoon to splash sauce along the inner walls of the cone. I sprinkled cheese throughout until it filled up completely. I cleverly hid pepperonis in any unused pockets of air.

After a few more minutes in the oven, right up until the insides start bubbling, I was able to meet my creation.

Conclusion
I was wary at first. However, I have confirmed that the deliciousness of pizza has no bounds. Pizza cones are a fun new way to eat pizza, especially during the upcoming winter, when ice cream cones are just not as practical. I approve.

Dexter has volunteered as the next test subject when I run this experiment again.
The Uncommon Life

The Winning Board in the Cooking Local Pinterest Contest

October 5, 2012

We swear our pants got tighter just looking at the entries to our Cooking Local Pinterest Contest. We asked you all to combine fabulous food and hometown pride in a Pinterest board showing your favorite things to cook and eat where you live, and you delivered bigtime. Big, as in, we’re going to need bigger pants soon.

Lori Smart’s board highlighted some of Eugene, Oregon’s superfoods: salmon, blueberries, chard, wine, and beer (don’t tell us that Sweet Cheeks Chardonnay and Ninkasi Believer Double Red Ale don’t look super). It’s kind of a shame that Eugene Beliebers are, no doubt, too young for Believer.

The pins collected by Greenville, NC’s Allyson Rideout featured some racy southern food items generally not seen here in NYC: cheesecake that drinks creme de menthe, shrimp and grits all hot for each other, peanuts reverting to their base legume-y natures, and various flaming meats. Heavens to Betsy! We had to fan ourselves while ogling this board.

On to Melanie Feigl of Spokane, WA. Melanie! Why, oh why, did you torture us with your pins of delectable fresh-baked cupcakes, huckleberry cake donuts, and even better worse, beer-battered onion rings? Have mercy, woman! We are only human! Not to mention how you filled us with envy; Spokane has a restaurant with a ceiling made of two humongous stained-glass peacocks, and a diner that’s a converted rail car. We have zero of those in New York.

Like our runner-ups, winner Katie Selman of Tampa, FL made us salivate. Scallops in gumbo and polenta, or paired with roasted squash. Florida orange cake and cookies. All yummy.

But seriously, Katie, how do you expect us to look at the following without breaking down sobbing?

1) Reese’s Peanut Butter Banana Bread

2) “The Brewski” cupcake (“moist chocolate cake marinated in Maduro Brown Ale, blended with chocolate ganache filling, topped with whipped Kahlua icing, garnished with chocolate and toffee bits”)

3) “The Pumpkin Bomb” (“similar to an Irish Car Bomb, “ this lethal-sounding beverage combines Cigar City Brewing’s “Good Gourd Imperial Pumpkin Ale, brewed with Ceylon cinnamon, Jamaican all-spice, Zanzibar cloves and nutmeg, with a shot of Baileys Irish Cream and Pinnacle Whip (whipped cream flavored vodka), sprinkled with cinnamon”).

Through our tears, we managed to note how artfully Katie put her images together, a collection ranging from fifties vintage Florida orange juice, to a palm tree scene made entirely of Florida fruit, to funky local street signs. They were diverse, and yet all conveyed the Florida theme, including the UncommonGoods products she chose, like our Rowboat Salad Bowl, our Toast Glasses filled with orange juice, Cantaloupe Bowls, and Spanish Sangria Pitcher.

Join the foodie lovefest by checking out these fabulous Pinterest boards, and help us congratulate winner Katie!

Gift Guides

Gift Lab: Molecular Gastronomy Dinner Party

June 21, 2012

Background Research
Wikipedia says that “Molecular gastronomy is a subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general.”

Huh?

I have heard of this food science. I have heard of different restaurants in metropolitan areas around the world, maybe even in not-so-metropolitan areas. I have seen it done on one of those cooking shows. Many friends have gone to wd-50 in NYC and said it was interesting. My friend Stephanie had a 12 course meal of different foods reconstructed at a resort in Mexico. The pictures were awesome. I mean a lemon meringue pie that looks like a SOS Sponge awesome!

Walking at the NY Trade Show I see some fun pictures of crazy foods and then a kit. I can do this at home? Yes please! I couldn’t wait to try out this new product.

Hypothesis
I will be the new Wylie Dufresne, with the help of some friends, and make a meal that will impress the masses. This will all be accomplished in 1 night without a culinary class and with little cooking skills. My most impressive meal is chicken and rice.

Experiment
Materials Needed:
1 Molecular Gastronomy Kit with all its contents
Blender
Roomy Fridge and Freezer
Hand Blender
Lots of Bowls
Stove
Lots of Pots
Friends
Wine (just in case it all goes wrong)
Ingredients for all recipes (frozen chocolate wind, arugula spaghetti, balsamic vinegar pearls, goat cheese raviolis, raspberry raviolis).
Extra ingredients to pair with the yummy food
TV
DVD player
Timer
Scale if you want to be exact

Step 1: I watched the DVD to pick the recipes I wanted to cook and get all the instructions.

Step 2: I Gathered friends and all materials.

Step 3: Watch DVD of all recipes with friends and decide what recipe has the longest cooling time and do that one first. (FYI: Chocolate wind had to cool down in the fridge and then sit in the freezer for about an hour.)

Step 4: Start cooking/ being a scientist.

Goat Cheese Raviolis

Chocolate Frozen Wind

Arugula Spaghetti

Balsamic Vinegar Pearls

Step 5: Make everything look pretty for the cameras.

Goat Cheese Raviolis with tomatoes and basil / Arugula Spaghetti and Balsamic Vinegar Pearls with Tomato / Frozen Chocolate Wind with Raspberry Raviolis

Step 6: Enjoy!

Thanks for your help Nate and Stefanie and Morgan and Sorayah!

Conclusion
The kit has very thorough instructions that walk you through each step by showing you and some great music to keep cooks dancing. It makes the process easy and super fun! And the balsamic pearls and arugula spaghetti looked the best! But maybe I need some more snacks when things are cooling in case guests have not had a snack before the party. I think I just need one more party and a little less wine, and I can open my own restaurant! So fun!

Gift Guides

Gift Lab: Soup & Sandwich Tray

February 10, 2012

Background Research
The Soup & Sandwich Tray Duo is an UncommonGoods classic with a glowing reputation. Based on photos and reviews, it is the perfect size for a classic tomato soup and grilled cheese sandwich. Customers have left comments describing the innovative meals they have served on the tray such as cereal with a muffin and cake with ice cream.

Hypothesis
My idea of a comforting meal to warm up cold bellies on a January day is an Italian alternative. I hypothesize my favorite meal of spicy tomato & chickpea soup with Stromboli will fit just as perfectly on the Soup & Sandwich Tray Duo.

The Experiment
Sunday January 15, perhaps the coldest day so far since last winter. The wind is howling outside and there is nothing my boyfriend Mark and I would rather do than turn up the heat and have a movie marathon.

In the freezer are two servings of tomato and chickpea soup, a simple crock pot recipe that I made two weeks prior. It’s a thick soup that I spiced up with a lot of cayenne pepper and paprika and saved for such a chilly occasion. I have the ingredients to make my mom’s famous Stromboli– a favorite from my childhood. I roll the Stromboli, put it in the oven and heat the soup on the stove.

While the food is cooking, I take my Soup & Sandwich Tray Duo from its box to clean. I am surprised at the weight of the plate and bowl- it’s very sturdy and larger than I imagined. I especially appreciate that the plate and bowl are not attached and nest on top of each other for easy storage, a huge bonus for this apartment dweller. The bowl is very big and deep, I don’t know if I could ever eat that much soup!

The soup is warm and the Stromboli is baked to cheesy, oozy perfection. Although my Stromboli slices are not the size or shape of a grilled cheese, they fit better on the plate than I predicted. Mark and I sit at the table for a couple of minutes enjoying the convenience of eating soup and Stromboli from the same tray. When it comes time for a soup refill, we are grateful that we can take the bowls and not travel with the entire tray.

We decide it is time to put on The Big Lebowski and take our trays to the sofa. I dread eating on the sofa because it’s usually so messy but the  tray fits so perfectly on my lap, its size and weight make it a sturdy and level table. Since the bowl is so large, it only needs to be filled halfway to provide a healthy serving so spilling is not a concern. We can eat without crumbs or spilling while laughing at The Dude.

Conclusion
My hypothesis proved true, a meal slightly alternative to grilled cheese and classic tomato soup fit on the Soup & Sandwich Tray Duo. In addition, the tray proved to store well in a cabinet and create a spill-free sofa experience. I can’t stop thinking about all of my favorite recipes that can be served on the tray…

Design

Uncommon New Designs: Foodie Favorites

January 9, 2012

Whether you’re a great cook, a self-proclaimed foodie, or a competitive eater in training, you’ll love these epicurean-friendly new designs.

In fact, our community voting app contains a medley of tools to get you baking, broiling, chopping, and whipping.

The Twisk Whisk is just one of these clever kitchen inventions.

The Twisk transforms from a robust round mixer to a slim flat mixer with a simple twist, and it’s easy to store in flat form. This whipping wonder is pretty impressive, but a few other new products up for voting are just as innovative.

The Cut and Collect cleans up the prep process a bit, while Nesting Utensils and this collapsible Cookbook Stand help you stay organized.

Now, you may want to share your home-cooked creations with your family, but this can be a chore if you’re serving picky eaters. Fortunately, one of the newest additions to our assortment can help.

My Food Passport encourages kids to take tasty travels through trying new foods. Once the journey is complete, they can stamp their passport with a sticker to prove their culinary courage.

We have something new for those who are already quite adventurous and love to try a variety of flavors, too.

These Stoneware TV Dinner Trays are perfect for portioning your favorite main courses, veggies, and desserts.

Would you love to get cooking with new foodie favorites? Visit our community voting app to add your comments to the mix, or stop by our this just in page to see more uncommon new designs!

Design

Chop, Slice, Dash & Dice

July 31, 2011

Kylene said: “This is an adorable idea…this coming from someone who is definitely OCD! I love it.”

This beechwood cutting board is precisely marked to make sure your ingredients are cut to just the right proportions. You may not know the difference between a pinch and a dash off the top of your head, but thanks to this brilliant board, you won’t have to let that stop you from creating your next culinary masterpiece.

Do you agree with Kylene? If you can’t wait to start chopping pristine pieces of celery, mincing garlic to perfection and dicing onions like a pro, visit our community voting app and tell us you love the OCD Cutting Board.

The Uncommon Life

V’reens or Verrines?

September 9, 2010

This French style of cuisine is growing popular among foodies for its ability to bring out not just the taste, but also the texture and color of your ingredients.

What is a verrine? Verrines are layered dishes. Rather than blending or stewing or mixing or baking, when you make a verrine, you layer up all the ingredients.  Verrines give each layer its time to shine, by putting it on display in a special glass.

Last month, Kevin Weeks from NPR did a great piece on the art, science and history of preparing verrines (or v’reens).

A verrine can be an appetizer, an amuse-bouche, a salad, a side dish, a dessert (the most common application) and, I suppose, even a complete meal, with the right combination of ingredients and the right sort of glass.

Verrines are clearly linked to the parfait, a soda-fountain treat popularized in the middle of the last century, as well as other layered dishes, such as the Cobb salad and the English trifle. Verrines, however, are individualized, with a single serving in each glass and yet as carefully arranged as the famous seven-layer salad of Super Bowl Sunday fame.

You might combine — from the bottom up — something green (peas) with something brown (mushroom duxelles) with something golden (sauteed onions) with something white (pureed potatoes). This arrangement also layers — from the bottom up — textures such as slightly mushy peas, grainy duxelles, crunchy onions and silky-smooth potatoes. Each layer provides its own flavors, and all of the flavors, tasted in turn and in combination, bring their own brilliance to the assemblage.

I’m convinced v’reens might be the perfect party dish. They look so complicated, so intricately prepared. But in truth, many verrine recipes are quite simple. Try one the next time you’re headed to a potluck or dinner party. I bet your friends will be oh-la-la-ing over your v’reen creation.