Tag Archives: new york times food

My Giant Kitchen “Tweezer”

After reading Oliver Strand’s New York Times article about chefs using tweezers in the kitchen, I wanted to share photos of a few favorite kitchen tools.

My Large Kitchen "TweezersStrand wrote: “The most recent cross-disciplinary tool in a chef’s batterie de cuisine comes from the operating room: medical tweezers. In some of the country’s most ambitious restaurants, a pair of them allows a chef to put the final, seemingly impossible touches on a dish.”

I love my giant kitchen “tweezer” (Sur la Table calls them “fine tongs”). I use these the most for precise plating, but also for turning meats and vegetables on the stove.

The two smaller tongs (below) are great for grabbing olives (or capers) from small jars, or for a platter of appetizers. Sometimes we even use them as utensils, especially when I’m mixing up some molecular fun fruit “caviar”. Out of the 9 “specialty” kitchen tongs (or tweezers) I own, these three are my favorite.

My Kitchen "Tweezers" (Tongs)
The two 9 inch tongs can be purchased on Amazon. Sur la Table sells the 12 inch “fine tong”.

My Kitchen "Tweezers" (Tongs)
Great little grippers!

Read the full New York Times article here
“When Fingers Would Fumble, Chefs Turn to Tweezers” by Oliver Strand

Progressive Stainless Steel Angled Tong & Olive Tong (9 inches long) 2 for $10 on Amazon

Rösle Fine Tongs (my giant 12 inch “tweezer”) is available at Sur la Table for $27

Mentioned Above:
Making Fruit Caviar

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Filed under Little Bites

N E W… Y O R K… T I M E S!!

WOW. MyLastBite in the New York Times

Wow!

A great big THANK YOU to Foodista for including me in the article! Thanks also to Kim Severson at the New York Times, and the awesome Axel Koester for all the lovely photos he took of me in my kitchen! That’s me (above, right) about to cook a tray of bacon-wrapped breadsticks in the N E W… Y O R K… T I M E S!!

I’ll post more pics from the photo-shoot soon.

Read the New York Times article here

Make Bacon Wrapped Breadsticks!

Kim Severson, New York Times

Photographer, Axel Koester

Bacon Wrapped Breadsticks on Foodista

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Filed under Little Bites, Recipes

Bacon Wrapped Breadsticks

I’ve been making this EASY BACON appetizer for years. It’s the first recipe I cooked with my niece and nephew when we started the Chef Monkey Cooking Club a few years ago, and they’re always a hit when I bring a batch to dinner parties. So simple and fun, that even my husband Peter likes to help make them!

The original recipe is from Paula Deen, and they can be made a day or two before you need them. I added cayenne (for heat) and fresh nutmeg to the original mix.

Bacon-Wrapped BreadsticksIngredients
1 cup grated parmesan
2 teaspoons garlic salt or powder
1 teaspoon of cayenne pepper
1/2 teaspoon of freshly grated nutmeg
24 slices bacon
24 long breadsticks
Note: Paula Deen likes sesame seed breadsticks because the seeds help hold on the bacon. But I like cheese-flavored breadsticks for that extra punch.

You will also need: parchment paper

Directions
Preheat oven to 350

Line cookie sheet with parchment paper.
In a medium size mixing bowl, combine the parmesan, garlic salt, cayenne and nutmeg.

EASY Bacon Wrapped Breadsticks, MyLastBite.com
GENTLY wrap each breadstick with a slice of bacon (so breadsticks don’t break), then place wrapped bread sticks on a cookie sheet lined with parchment paper. If you break one, just cut bacon to fit and add to sheet. No one will care if the pieces are small.

EASY Bacon Wrapped Breadsticks, MyLastBite.com
Bake for 15 minutes or until bacon is cooked to your liking.

EASY Bacon Wrapped Breadsticks, MyLastBite.com
Next, roll the breadsticks in cheese & spices. Do this while bacon and breadsticks are still warm, then set aside and let cool. (Peter loves this part!)

Can be made a day ahead and even taste great cold (hey, it’s bacon)!

Paula Deen’s Original Recipe (Note: I added Cayenne & Nutmeg)

The Chef Monkeys

About Paula Deen

Bacon Wrapped Breadsticks on Foodista

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