Cooking Techniques and Kitchen Gadgets

If your idea of a good time is to peruse a calendar of naked men (and definitely of a certain age) then join the Gentlemen of the Garden at their next outdoor bash in Palm Beach. No? Do it anyway – the party is a hoot!

It’s not every night that one can whoop it up with 100 caring but crazy gentlemen dedicated to maintaining the Ann Norton Sculpture Gardens in West Palm Beach. Count on near naked dress codes among some of them, but also count on a dinner menu not usually found in the best books on Entertaining Lavishly – I rather favor their homemade tamales… but that is another story.

This story revolves around a pair of GoGs that love life, putti, fruit trees, and home cooking! It can’t get better than that!

David Miller and Ray Wakefield have been growing exotic fruit bearing trees for decades, and the line waiting for Ray’s Calamondin Marmalade features some of Palm Beach’s most famous Swans!

So what trees do they have you ask? Over the years – Calamondin, carambola, mango (OMG the Florida mangos are drop dead wonderful this time of year) avocado, kumquat, loquat, Meyer lemon, sapote, guava (which apparently makes divine jam if it weren’t for the thin skin and tedious process) grapefruit, sour orange and perhaps the most exotic of all - monstera deliciosa! (Not sure about you, but I insist all my monstera be deliciosa! No?)

This is a recipe “re-do” of a long time favorite that’s now a smart weapon in my war against weight…and it’s not only skinny-fied, it’s simplified: Cucumber and Pepper Pickles with Whole Spices.

The original recipe that I made for years had all the ingredients here, but also called for a cup of white sugar..and after making it both ways, I promise, that extra sugar is not missed!

And, since this version isn’t meant for shelving, but for storing and curing in the fridge, the step of cooking on the stove, sterilizing jars and sealing is avoided entirely…saving time, effort  and clean-up!

But, I have to warn you, plan ahead! Though the pickles take just 15 minutes to make, you need to wait at least a day or two before you eat them..they just get better and better.

As a stand alone snack, on a veggie, turkey or bison burger, on top of fish, on a skinny crostini, or on a grilled shrimp or chicken taco, these little jewels are a great way to add flavor and texture to loads of dishes without adding any extra calories!

I have a new friend I'd like you to meet. I've never had a friend like her before – she's fast and easy. So I was skeptical when my parents, of all people, insisted I would like her.

I don't like her, I love her. Readers meet Miss Cuisinart.

She is now my new best friend. Pie crusts are a snap thanks to her. She's also really neat; I no longer have to suffer sticky fingers and counter tops; she keeps everything to herself.

In full disclosure, our relationship was a bit bumpy at first. I wasn't sure when her dough needed more water or was ready to come out, and she wasn't forthright with me. So last time my mom visited, she conducted an intervention between Miss C. and me. Mom gave me suggestions such as how much water to add and how much to pulse. She did not give Miss C. any suggestions though; I guess I was the source of all our problems.

It feels like Week 19 of the heat wave. Seriously, ridiculous. It’s too hot to stay in and cook. Baking seems ludicrous. Even making a pot of chili in the afternoon (to serve later with grilled hot dogs or hamburgers) feels like too much – which reminded me of the Cuisinart. It sits on the counter every day and we rarely use it. Why did I forget about the Cuisinart?

I love the Cuisinart. I particularly love the slicer. And having remembered it, I’m now on a cooking and no-cooking cooking binge, if you know what I mean. Last night I threw little red potatoes into the Cuisinart (using the slicer blade), poured them into a porcelain casserole dish, drizzled them (understatement) with grape seed oil, salt, pepper, and a little bit of fresh rosemary.