Tag Archives | OXO

Farro, Kale, and Feta Salad + OXO SNAP Glass Round Containers

This farro, kale, and feta salad is easy to make, tastes great, and stores beautifully in OXO’s 8 Piece SNAP Glass Round Container Set.

stacked OXO containers

I have always had a thing for food storage containers. When I was in elementary school, I would beg to be allowed to pack peanuts or raisins for my lunch in one of my mom’s two tiny Tupperware containers (when I was still an infant, she had been invited to a Tupperware party by a neighbor, and though she wasn’t particularly interested in plastic food storage containers, had picked out the smallest item in the catalog so as not to be rude).

watermelon in OXO container

In middle school, I cajoled my parents into buying me a set of matching plastic containers, so that I could tote my lunchtime yogurt and granola in style. And I still remember how delighted I felt my senior year of college, when my roommates and I went in on the large assortment of food storage tubs and bowls at the local Kmart. Looking back on this, it’s really no wonder I’ve made a career out of putting food in containers.

vertical OXO snap containers

About a year ago, I became a little bit obsessed with this new wave of glass food storage containers with snap-on lids. Every time Scott and I went to Costco, I’d pause in front of the display of Pyrex Snapware for so long that he’d sigh and make a move to put a box in our cart. I’d snap out of my trance and tell him to put it back. Between the set of containers we’d gotten for our wedding and my VAST collection of jars, we simply did not need it.

pork and pineapple in OXO

So, when I got an email from the folks at OXO, asking if I might like to participate in a blogger promotion centered on their new 8 Piece SNAP Glass Round Container Set, my resolve crumbled and I said yes. I was finally going to get a chance to work with food storage containers with snap-on lids.

faro salad with bowl of greens

I’ve now had this set of containers in my kitchen for a couple weeks and they’ve become my preferred vessels (so much so that I’ve taken to hand-washing them between uses rather than wait to run them through the dishwasher).

The containers themselves are made of sturdy, shock-resistant borosilicate glass, so they can go straight from the fridge or freezer and into the oven or microwave. The lids have a thick, leakproof gasket (it comes out for cleaning) that, once locked into place, prevents even a drop of moisture from leaking out of the container.

This means that when you pack soup or a dressed salad into one and tuck it sideways into your work bag or backpack, you can be secure in the knowledge that it won’t leak all over your computer. This feature is also fabulous if you find yourself occasionally needing to set container on its edge in order to get it to fit into your fridge (this happens in my kitchen more than I’d like to admit).

plated farro salad

These containers are the perfect thing for the picnics and potlucks so many of us plan during these warmer months. Lately, my go-to dish for such events is a room temperature salad made of farro, lightly cooked kale, feta cheese, and golden raisins. I use a technique that I learned from my Deena many years ago, in which you cook the farro and the kale in the same pot, adding the kale no more than two minutes before the grain is finished.

You end up with both components cooked perfectly and only one pot to clean. I mix the rest of the salad in the cooking pot as well (wait to add the cheese until it’s cooled a bit), and then transfer it to the OXO container when it’s time to store or transport. I like to serve it over a bed of baby arugula, though considering the amount of kale you tuck into it, is entirely optional.

Disclosure: OXO sent me their 8 Piece SNAP Glass Round Container Set, 2-in-1 Salad Servers, and Little Salad Dressing Shaker to try and write about. No additional compensation was provided. All opinions expressed are entirely my own. 

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Maple Bourbon Apple Butter + OXO On Illuminating Digital Immersion Blender

Looking for an easy, five-ingredient apple butter for holiday giving? Look no further than this small batch Maple Bourbon Apple Butter!

Finished Maple Bourbon Apple Butter - Food in Jars

My family got our first immersion blender when I was in middle school. I can’t remember where it came from, though if I was forced to guess, I’d bet that it was a gift from my grandmother. While she didn’t cook much herself, she garnered a great deal of pleasure from buying culinary appliances and giving them to others (probably in the hopes that they’d prepare something for her with it).

OXO Illuminating Digital Immersion Blender - Food in Jars

My sister and I claimed that immersion blender as our own, using to make jam and yogurt smoothies for breakfast and after school snacks of skim milk and chocolate SlimFast (it was the nineties, after all). Since then, there’s rarely been a time when I didn’t have an immersion blender in my kitchen.

Apples for Butter - Food in Jars

These days, I pull out my immersion blender on a near-daily basis and use it for soups, purees, fruit butters, jams, gravies, salad dressings, and mason jar mayonnaise. When I heard that OXO was bring an new immersion blender to market, I was excited to check it out because I knew that my current immersion blender was nearing the end of its lifespan and OXO products are always so thoughtfully designed.

OXO Core Clip - Food in Jars

Guys, the OXO On Illuminating Digital Immersion Blender is even better than I had hoped. The blender head is made of sturdy nylon, which means you don’t have to worry about scratching your bowls or cookware with metal. The shaft is coated in silicone, so that you can knock the drips of the blender without dinging the edges of your pan (I have a few pots that are pockmarked from repeated immersion blender banging). The blending end removes from the motor with the press of a button. The motor end has heft and the DC motor produces a lot of power.

Chopped Apples for Butter - Food in Jars

No matter what speed you’re on, the blender starts slowly to prevent splashes and then ramps up to whichever of the six speeds you’ve set it at. The speeds are controlled digitally and you can set them using the dial on the top of the blender. The cord comes with a useful clip on the end, so that you can wrap it around the handle and secure it in place. The wide power button is easy to press and hold. Oh, and lets not forget about the headlight, which illuminates whatever you’re blending. On my dark stovetop, this is so useful.

Cooked Apples for Butter - Food in Jars

For its maiden voyage in my kitchen, I used this lovely OXO immersion blender to make a batch of Maple Bourbon Apple Butter. Wanting to really test it, I cored and chopped five pounds of apples, but left the peels on (unlike this recent butter, where I peeled). In my experience, not all immersion blenders can break down even long-cooked apple peels, but this one handled it like it was nothing.

OXO Blending Apples - Food in Jars

No matter how large or small the batch size, I use a two-blend process when I make apple butter. I cook the fruit down into a soft sauce, puree the heck out of it, cook it down until it thickens and darkens, and then work it with the immersion blender again.

The reason for the second puree is two-fold. First, the peels aren’t always quite soften enough to disappear during that first round of blending. Second, most fruit butters clump a bit while you’re cooking them down, and I prefer a super smooth butter. Pureeing just before the butter goes into the jar ensures that silky texture.

OXO Blender in Action - Food in Jars

As the fruit was cooking down, I spent a little time pondering flavorings. I have plenty of spiced apple butters on my shelves, and wanted to opt for something different here. I know that the combination maple, bourbon, and orange zest isn’t a particularly novel one, but combined the richness of the long-cooked apples, was just the thing I was craving. My plan is to keep two of the jars for myself, and tuck the remaining two into gift baskets for people I know will appreciate it.

Maple Bourbon Apple Butter Overhead - Food in Jars

The OXO On Digital Illuminating Immersion Blender isn’t the only small kitchen appliance that OXO has brought to market lately. There’s also an illuminating hand mixer, a pair of motorized toasters, and a line of coffee makers and water kettles (several times lately, I’ve found myself at Williams-Sonoma, petting the 9-cup coffee maker). I look forward to seeing what OXO creates next!

Disclosure: OXO sent me this OXO On Illuminating Digital Immersion Blender to try and write about. No additional compensation was provided. All opinions expressed are entirely my own. 

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Lightly Pickled Cucumber Salad + OXO Hand-held Spiralizer

OXO hand held spiralizer

I am not immune to kitchen trends. Over the years, I’ve succumbed in turn to the allure of no-knead bread, chia seed pudding, avocado toast (though I swear, I ate that one before it was cool), and even zucchini noodles (made with a julienne peeler).

spiralizer info

One fad that I’ve somehow managed to resist up until now has been spiralizing. Though spiral slicers have been around for a while, they’ve recently become incredibly popular, owing to the fact that they allow you turn all manner of vegetable into contiguous strips that mimic the look and feel of noodles.

clean spiralizer

My primary reason for staying away from spiralizing has been the fact that it typically requires a specialized appliance to make it happen (and with just an 80 square foot kitchen to work with, I have to be careful about how much gear I bring in).

spiralized cucumber

However, thanks to the new Hand-Held Spiralizer from OXO, even the smallest kitchen can be a spiralizing one. This tool is small in size but mighty when it comes to twisting soft vegetables into springy lengths.

spiralized in the bowl

For my first spiralizing session, I made a quick pickled cucumber salad to eat with a summery meal of corn on the cob and chicken sausages. I added some finely sliced red onion and let it mellow in the fridge for an hour before we ate.

finished spiralized salad

My thinking is that this will be a useful tool for small batches of pickles, when I want something finely and neatly shredded and don’t want to pull the food processor out in order to make it happen. For those of you who have jumped aboard the spiralizing train, what’s your favorite thing to spiralize?

Disclosure: OXO sent me this spiralizer to try and write about. No additional compensation was provided. All opinions expressed are entirely my own. 

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Roasted Rhubarb and Strawberry Compote + OXO GreenSaver

shipped rhubarb

A couple months ago, I started hearing some positive buzz about the new OXO GreenSaver containers. I like to keep a variety of greens on hand for smoothies and salads but it’s always something of a race against time to eat them before they get turn slimy. More often than I care to admit, I’ve pitched the last quarter of a bag because it’s gotten too funky to be good.

rhubarb in the greensaver

In an attempt to waste less, I bought myself the medium GreenSaver and started packing it full of greens as soon as I got them home from the grocery store. After the first week, I was a believer (hallelujah!). Those greens stayed good days longer than they would have if stored in bags in the crisper drawer. Week after week, I used up every last spinach leaf and arugula tendril.

The way the GreenSaver works is that the filter pack absorbs the ethylene gas that ripening produce releases, while improving airflow around the produce, and helping control the humidity in the container (the door the holds the filter pack in place slides back and forth to help either retain or release the moisture).

rhubard after 1 week

So, when I got an email from OXO, saying they were looking for bloggers to participate in a campaign they were running with Melissa’s Produce featuring the GreenSaver containers and an assortment of seasonal produce, I submitted my name for consideration (since I was among the converted).

I danced a small jig when I heard I was picked and waited anxiously for a large GreenSaver and a bundle of rhubarb to arrive.

rhubarb strawberries sugar

Now, this is not the first time in my life that I’ve received produce in the mail as part of some blog campaign. Typically I clear my schedule when I know fruit is arriving, because I know it’s going to need to be used within a fairly short window of time.

In this case, the point was to store the rhubarb for a bit in order to prove the efficacy of the GreenSaver so when it arrived on May 15, I simply trimmed the stalks down enough so that they’d fit in the container and popped them in the fridge.

roasted rhubarb and strawberries

There they sat until the following Thursday. I could have let them go longer, but we were headed out for the long weekend and I wanted to couple those rhubarb stalks with some strawberries and they weren’t going to last until we got back.

After a week in the GreenSaver, the rhubarb was in amazingly good shape. It had aged some, but had it been stored in a plastic bag it would have been unusable (just a few weeks back, I’d neglected some rhubarb in the crisper and it molded and liquified after a five days. It was tragic).

roasted rhubarb and strawberries side of jar

I trimmed the rhubarb into lengths of about 2 inches long and quartered the strawberries. I tossed the fruit with a scant half-cup of cane sugar and rubbed the seeds from a split vanilla bean into the mess.

The pan went into a 350 degree oven and the fruit roasted for 20 to 25 minutes. I like the rhubarb to have retain some structural integrity and so pull it out when it has softened but before it fully disintegrates.

roasted rhubarb in a jar

I like to eat this rustic compote with plain yogurt and a sprinkle of simple granola (Cheryl’s nutmeg crunch would be good too). It’s also good as a topper for oatmeal, pancakes, waffles, and french toast. Hey, I wouldn’t judge if you ate it straight out of the pan (I may have done a bit of that myself).

For more information about OXO GreenSavers, visit their website. If you long for rhubarb and live in a place where it’s hard to come by, Melissa’s Produce has got you covered.

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Strawberry Lavender Caramel + Giveaway

driscolls strawberries

Spring has been slow to come this year and so the local produce has only just begun to trickle into the markets around Philadelphia. Happily, a much-welcome dose of spring arrived on my doorstep a couple weeks back, in the form of a large box of Driscoll’s strawberries.

the incredible hull

Months ago, Driscoll’s and OXO hatched a plan to gather up a gaggle of food bloggers, send them an assortment of tools and berries, and see what they created. For me, it couldn’t have come at a better time, as I was positively itching to get my hands on some fresh ingredients.

berry top

One of the tools that came in the box was OXO’s new berry huller and I am not exaggerating when I say that it’s a strawberry game changer. I’ve used their previous huller and while it was a good tool, I always defaulted to a paring knife.

berries in blender

But, now having tried this new huller, it is my go-to strawberry prep tool. It is incredibly easy to use, cleanly removes the hard white center, and makes it possible to whip through four or five pounds of berries in no time at all.

berry puree

I made three different preserves with the berries Driscoll’s sent and I’ll be sharing those recipes over the course of this week. The first one is a variation on the strawberry caramel recipe that I wrote for Simple Bites a couple weeks ago. The second is a maple sweetened strawberry butter. And the final batch was honey sweetened strawberry vanilla jam.

dried lavender

I love the basic version of the basic strawberry caramel, but I’ve long thought that it would be delicious to infuse with lavender for a more complex flavor. And since I spotted OXO’s twisting tea ball, I had a feeling it would be the perfect infusion tool (short answer: it was!).

lavender in tea ball

You start with one pound of strawberries, hull them, and puree them (just pop them raw into a blender or food processor) until smooth.

cooking sugar

Then, combine 1 1/2 cups of granulated sugar with 3/4 cup of water in a small saucepan. Measure 2 teaspoons of dried lavender buds (culinary grade) into your tea ball and add it to the pot. Place it over high heat and bring to a boil.

250 degrees F

Cook the syrup until it reaches 250°F/121°C. Remove the pot from the heat and pour in prepared strawberry puree (you should have about 2 cups) and the juice of 1 lemon. Return the pot to the heat and cook until the temperature reaches 218°F/103°C.

finished caramel sauce

Funnel the sauce into two prepared half pint jars, leaving 1/2 inch headspace. Wipe rims, apply lids and rings and process in a boiling water bath canner for 10 minutes.

This sauce is amazing drizzled over ice cream, angel food cake, or a piece of crunchy, buttered toast (it is entirely decadent but ridiculously good).

finished strawberry caramel

Now for the fun part. OXO and Driscoll’s are giving away a pretty terrific prize pack. The lucky winner will get one of those fabulous strawberry hullers, a three-piece OXO berry bowl and colander set, a $70 gift card to OXO.com, and a year’s supply of Driscoll’s berries. You enter via the widget below (not by leaving a comment on this post). The giveaway will close at 5 pm eastern time on Friday, May 30, so make sure to get your entry in!

To see what the rest of the participating bloggers made, make sure to click over to their sites!

a farmgirl’s dabbles
Confessions of a Bright-Eyed Baker
Crepes of Wrath
Crunchy Creamy Sweet
Cupcakes & Kale Chips
Diethood
Eat Your Heart Out
Eats Well With Others
Food n’ Focus
Hoosier Homemade
Never Enough Thyme
Rachel Cooks
Sweet Remedy
Very Culinary

Disclosure: Driscoll’s and OXO provided the berries and tools I used and featured in this post and are also providing the prize pack. They did not compensate me for my participation and my opinions are entirely my own.

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The 10 Pound Cherry Challenge

two pounds of cherries

Earlier in the summer, I canned my way through two flats of rain-split sweet cherries from Beechwood Orchards. I made butter, chutney, this batch of sweet and sour cherry jam, rosemary pickled cherries, and cherry lime preserves (hmm, doesn’t look like I’ve posted that recipe anywhere). When all that was done, I took a deep breath and figured I was done with cherries for the season.

OXO cherry pitter

Then, along came a chance to participate in the 10 Pound Cherry Challenge that OXO was hosting in conjunction with the Northwest Cherry Growers. And despite a little schedule insanity, I just couldn’t say no.

cherries in an OXO bowl

And so, mere moments before I was leaving for my trip to Boston last week, I took delivery of ten pounds of sweet, lovely cherries and a box of OXO goodies, including their 11 pound scale, a set of their nesting bowls and colanders, and two cherry pitters.

cherry clafoutis

I took a few of the cherries with me as a road trip snack, and stashed the rest in the fridge. While I was away (the trip was all of 2 1/2 days, so the cherries held just fine), I started imagining all the ways I could use and preserve them. I got home late on Saturday night, but was up early Sunday morning to pit the first pound for a quick clafoutis.

rum and sweet cherries

If you’ve not had one before, this traditionally French dessert resembles a Dutch baby or a firmly set custard. If you’re hewing closely to the way it’s done in France, you do not pit cherries before using them in this dessert. I prefer serving a version that uses pitted cherries, because it doesn’t endanger the dental work of your guests and just makes for a more pleasant eating experience.

pouring rum

However, once the clafoutis was done, I ran out of steam. You see, we did the photo shoot for my next cookbook last Monday through Thursday and I had four nights of teaching and speaking last week as well. By the time Friday came along, I was entirely spent, my apartment was wrecked, and I had a to-do list a mile long. So I did three things.

I shared two pounds of cherries (and one of the OXO pitters) with my friend and cookbook editor Kristen (she just happens to be an avid preserver and lives just a couple miles from me). I funneled four pounds into a roomy slow cooker and started another batch of sweet cherry butter (a little more never hurts). And I took a cue from Maggie Battista of Eat Boutique fame (who put me up while I was in Boston) and started a batch of cherry-infused rum.

last drops of rum

Maggie had several jars of fruit-infused spirits sitting prettily in her kitchen while I was there and I couldn’t help but realize that it had been awhile since I’d combined fruit and booze to good effect. And so, I rummaged through our liquor cabinet until I came up with a bottle of light rum that I thought would benefit from a little fresh cherry flavor. I stemmed the remaining cherries, tumbled them into a pretty jar and covered them with rum. Not the most inventive thing ever, but it sure will make for a tasty tipple when the days get chilly.

If you’re interested in seeing what some of the other 10 Pound Cherry Challenge participants did with their cherries, here’s who else was playing along:

For more on the challenge, make sure to check out OXO (Facebook | Twitter | Pinterest | Instagram) and the Northwest Cherry Growers (Facebook | Twitter | Pinterest | Instagram). And, for even more cherry goodness, there’s also a project-specific Pinterest board.

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