Photo of the Week: Cooking with St. Joseph Montessori School
Campers from St. Joseph Montessori School's Summer Learning Camp had a great time learning to cook fresh pasta with The Kitchen!
Pro Tip: The Benefits of Sharp Knives
The fact that a sharp knife will slice food better than a dull one is obvious enough, but why else would you want to make sure you’re keeping your knife sharp?
A sharp knife is better for your food.
When you are using a dull knife, you may end up damaging the cells in your food. When slicing delicate produce, a sharp knife will ensure that your food stays fresher longer and maintains its physical integrity. Just think about trying to slice the sensitive flesh of a tomato: when your knife is dull, you ultimately end up crushing it, accelerating wilting and discoloration.
A sharp knife is better for you.
Sometimes the act of food prep can seem daunting. With a dull knife, the process of chopping all your ingredients can easily become arduous, when it should be an enjoyable precursor to the main event: eating! A sharp knife will not only ensure that food prep is easier, but it will also be safer. Where a dull knife can slip, lack traction and make it easier for you to hurt yourself, a sharp knife will reliably sink straight into what you are slicing. This gives you more control over what your blade is doing and can even elevate your knife technique.
Maintaining a sharp knife is quick and easy.
So what are your options when it comes to maintaining a sharp knife? It is actually easier than you may think. Purchasing your own honing stick or sharpening stone can be expensive, but will likely last you a lifetime. If you would rather someone else handle your sharpening, there are many services that will inexpensively handle the sharpening for you. Here at The Kitchen, we love to use Sharpening On Site, another female-owned local business. Sharpening On Site has seven convenient drop-off sites (including The Kitchen!) but can also come to you with their free on-site sharpening services.
Trend: Benefits of Eating Local
Jen & Anne with Kip from Green Edge Farms. He supplies us with eggs, herbs and mushrooms among other delicious produce.
You could hardly say that eating local is a new trend, but it’s what we’re all about here at The Kitchen and it’s a concept that is being widely embraced throughout Columbus.
So why eat local? Well the obvious benefits include giving back to the local economy and investing in local farmland and greenspace, thereby supporting and empowering local farmers and businesses. Giving back to our local food community is dear to our hearts and something we believe our patrons value as much as we do. But there are even more reasons to eat local…
Quite simply, eating local just tastes better. Locally grown crops are picked at their peak and arrive to your plate shortly after. When crops are harvested seasonally they are full of flavor as opposed to fruits and vegetables that must be picked before they are ripe and are designed to be durable in order to be shipped. Food shouldn’t be celebrated for its durability, but rather its deliciousness!
At The Kitchen, we put our money where our mouth is- literally. Whether it’s our plump mushrooms from Green Edge Gardens, our fresh tortillas from Koki’s Tortillas or our high-quality meats from Bluescreek Farm, we believe in supporting our fellow local businesses, but also helping to ensure that our community is receiving the best possible food, from farm to table.
Cocktail Corner
Our in-house mixologist Christina Basham created this complex drink in homage to her years spent in Colorado. It has since become a house favorite.
Ode to Red Rocks
1.5 oz OYO Stonefruit vodka
1 oz fresh lime juice
.75 oz house-infused basil simple syrup
2 oz pomegranate juice
1 oz soda
Combine vodka, lime juice, pomegranate juice, and simple syrup in shaker with ice. Shake vigorously for 10-15 seconds. Strain into collins glass. Add soda. Garnish with fresh basil sprig and pomegranate seeds.
Trend: Eating Seasonally
Eating seasonally is a great way to save money, eat healthy and benefit your local farmers. We hear more and more about eating foods that are in season as people try to become more aware of where their food is coming from, but the movement is more than a trend.
First of all, eating seasonally can save you and your family a lot of money. If you buy foods that are in season, you are buying them at their greatest production level. The overhead costs for farmers and distributers are less, meaning the prices in your grocery store will be less.
Buying seasonally also means that you are eating food at its peak. Taste, nutrition and availability are all in their prime when food is in season. When foods are grown and harvested out of season, you have to wait for them to be shipped from around the world, often meaning that produce has been harvested too soon in order to make the trip without spoiling. This leads to a sacrifice in taste and cost.
By eating seasonally, you also expose your palate to a broader variety of produce. When shopping only for what is seasonally available, you may find that there are many fruits and vegetables that are new to you.
An easy way to spot seasonal foods in your grocery store is looking at price trends. If berries are particularly expensive, or if an abundance of potatoes are on sale, that is an indicator of being in-season. You can also check out this excellent guide from The Cleveland Clinic or this interactive peak-season map from Epicurious to help you eat fresh.
Ohio seasonal foods for the month of July
Black-eyed peas
Blueberries
Corn
Cucumbers
Eggplant
Nectarines
Okra
Peaches
Raspberries
Tomatoes
Recipe: Heirloom Tomato Tart in Parmesan Crust
Summer is here and what better way to celebrate than using some of the beautiful, fresh from the garden, heirloom tomatoes in this simple, delicious tart.
Heirloom Tomato Tart in Parmesan Crust
Serves 8-10
6 medium Heirloom tomatoes, sliced ¼” thick
4 oz. Parmesan cheese, grated
½ C All-purpose flour
½ C Whole-wheat flour
½ C Unsalted butter, cold and cubed
2 Tbsp. Ice water
2 Tbsp. Parmesan cheese, grated
2 Tbsp. Extra virgin olive oil
¼ C Fresh basil, slivered
Fresh ground black pepper and Kosher salt to taste
1. Place tomatoes in a single layer onto paper towels, sprinkle lightly with kosher salt, place additional paper towels on top. Allow tomatoes to rest for at least 15 minutes.
2. Pulse 4 oz. Parmesan cheese, all-purpose flour, whole-wheat flour and unsalted butter in a food processor until a grainy texture is achieved.
3. Add ice water to processor, pulse lightly and remove.
4. Working quickly, press dough into tart pan, making sure dough is evenly distributed. Place in a refrigerator and chill for 15 minutes.
5. Preheat oven to 350 degrees F.
6. Remove crust from refrigerator, poke a few times with a fork, cover loosely with aluminum foil and fill with pie weights. Bake for 15 minutes- remove foil and weights- bake for an additional 10 minutes.
7. Sprinkle crust with 2 Tbsp. Parmesan cheese.
8. Wipe excess salt from tomatoes, arrange in crust.
9. Drizzle with extra virgin olive oil, sprinkle with basil and fresh ground black pepper. Cut into wedges and serve at room temperature.
Advice: How to Use Microgreens
You’ve probably seen microgreens in the stalls of your neighborhood Farmer’s Market or on the menu of a hip restaurant- but what the heck are they?
Microgreens are nutrient-dense miniature greens that are harvested after their first sets of leaves have emerged. These tiny but tough plants are delicious and add a great visual and textural pop to any meal .
How to use them:
Just about any of your favorite greens can come in a “micro” version. That means familiar favorites like kale, arugula and basil are easily available, but also more exotic varieties like pak choi and tatsoi. Flavors can vary immensely, so explore and try new types to find which taste is best for you.
Once you’ve found your favorite microgreen, use it to top everything from salads and pasta to pizza and soups. You can use it as a delicate garnish or a whole meal.
Microgreens with Honey & Whole-grain Mustard Vinaigrette
For the salad:
Microgreens, from a variety of plants (arugula, radish, kale, etc.)
Pecans, roughly chopped
Ricotta Salata, or your cheese of choice
For the dressing:
1/2 C Olive Oil
1/3 C Honey
2 Tbsp. Fresh-squeezed lemon juice
1 clove garlic, minced
1-inch ginger, peeled and minced
2 Tbsp. Whole-grain mustard (like Grey Poupon)
Salt & Pepper to tast
Whisk oil, honey, lemon juice, garlic, ginger, mustard, salt and pepper until well combined. Pour over salad and enjoy!
Recipe: Strawberry Basil Lemonade
It's hot out there! Cool off with this delicious summer treat.
Strawberry Basil Lemonade
Yields 8-10
2 C Sugar
1 Lb Strawberries, hulled and sliced
½ C Tightly packed basil leaves
2 C Fresh lemon juice
14 C Cold water
Ice, for serving
Sliced lemons, for garnish
To make the strawberry-basil simple syrup, bring 1 cup water to a boil in a medium saucepan. Add the sugar and stir until it dissolves. Add the strawberries and basil, cover, and immediately remove from heat. Let steep until completely cool. Strain the strawberry mixture and discard the solids.
In a 1-gallon container, add the lemon juice, 14 cups cold water and the strawberry basil syrup. Stir until well mixed. Pour the lemonade over a glass of ice, and top with a slice of lemon.
If you want to make this a grow-up summer treat, add 16 oz. of your favorite vodka.
Pro Tip: The longer you let the simple syrup steep, the more intense flavors you will develop.
The Kitchen News: Taco T-shirts Benefit Mid-Ohio Foodbank
In the weeks leading up to our two-year anniversary celebration, we held a T-shirt design contest for community members. There were so many clever, funny, and all-around wonderful submissions, it was hard to select just two! On our July 14 Taco Tuesday two-year anniversary celebration, we unveiled our winners: Maddy & Harper for the youth category, and Michael for the adult category. Congratulations to our winners!
Winning Youth Design
Winning Adult Design
We are also thrilled to share that our T-shirt sales benefitted a great cause: the Mid-Ohio Foodbank! We are so excited to be able to donate $250 to this amazing organization that does so much good for our community.
Hello!
Welcome to The Kitchen Blog. In this space we are excited to share with you news and happenings around The Kitchen, as well as recipes, tips and photographs of our recent events. We hope this space will be an extension of your own kitchen table: a place to learn about new recipes, discover new ways to prepare your old favorites and catch up with old friends.
Stay tuned for updates from Jen, Anne and The Kitchen crew and as always, feel free to contact us at info@thekitchencolumbus.com.
Welcome!
Almost six years ago on July 12, 2013, The Kitchen officially opened its doors for business. We are thrilled to still be cooking together six years later and are excited to launch our blog as a way to celebrate! The Kitchen came alive through a Kickstarter campaign that raised $40,000 in just 40 days. It seems only fitting that “crowd-sourced dining” should be made possible through crowd-sourced funding.
Jen Lindsey and Anne Boninsegna are the aprons behind the idea. The two have been cooking, catering and throwing parties together for more than 15 years.
Having worked together through their careers at Franklin Park Conservatory - Anne in Special Events and later executive management and Jen as the registrar before moving into food programming- both know what it means to solve problems creatively, think outside of the box and be financially strategic.
Jen has also studied at Columbus State Community College in the Hospitality Management/Culinary Apprenticeship program and has worked with Chef Paul Yow at Barcelona and Chef Josh Wickam at Rocky Fork Country Club as well as doing in-house catering at the Columbus Museum of Art.
Jen and Anne had been planning a food-related business concept for several years, but it wasn’t until they stepped into the space at 231 E Livingston Ave. that their concept really came alive. The two had been inspired by a cooking camp through The Conservatory that changed their perspective on what a dining experience could be. They loved how it brought people of different walks of life, opinion and background together by allowing food to be a common denominator.
When speaking about the concept, Anne says “We all need food to survive, but how we share that food with others is what The Kitchen is really all about. Friendships are forged and differences forgotten because you have now had an experience with someone that allows you to understand them a little better, you’ve broken bread with them. That is what we hope to accomplish at the end of a dinner.”
It’s been almost six years of community connection, shared memories and, of course, delicious meals enjoyed together- we like to think we have learned a thing or two along the way. We are starting a monthly post about being a woman-owned business that will include our tips, tricks, missteps, greatest achievements and most joyful moments. We hope you enjoy!