Tag: ZWILLING

One-Pot Chicken with Lemon & Rosemary

I am kind of obsessed with Zwilling JA Henckel’s knife of the month. It became my favorite knife overnight! The ZWILLING Pro 8″ Ultimate Serrated Chef’s Knife lives up to its name. This bad boy can be used for basically anything. The serrated edge is comprised of large and small scallops, which helps the knife stay share longer than a fine-edged chef’s knife.

From the website: Precision forged from a single piece of high-carbon, no-stain steel, the SIGMAFORGE® blade is exceptionally sturdy yet flexible. The FRIODUR® blade is ice hardened, making it extremely sharp and durable. The knife is hand ground and polished, then the angle of the cutting edge is checked with precise laser technology. The durable ABS resin handle is ergonomically shaped for a comfortable grip and is triple riveted to the blade.

I have been using it for anything and everything; fruits, veggies, meat, you name it! I typically gravitate towards Santoku knifes so I was surprised how comfortable I was using this chef’s knife. It works great to chop and thinly slice, but is super sharp so be sure to take care where your fingers are when using it (as you should when using any knife).

 

I chose a recipe highlighting this knife’s chopping skills, but it also works great on produce with more delicate out layers like tomatoes, and can even be used to slice chicken breasts with ease.

This recipe is adapted from a Rachel Ray recipe, so you know it’s a quick and simple recipe with tons of flavor. Per her suggestion, you should definitely have a loaf of bread on hand to dip into the yummy sauce!

 

Ingredients:

  • 2 tablespoons olive oil
  • 6 pieces bone-in, skin-on chicken (I used a chicken broken down- 2 breasts, 2 drumsticks, 2 thighs)
  • Salt and pepper to taste
  • 1 large onion, chopped
  • 6 cloves garlic, sliced
  • 1 bulb fennel, chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups dry white wine
  • 1/4 cup chopped fresh rosemary
  • 1 cup chicken stock
  • Zest and juice of 1 large lemon
  • Crusty bread, to pass at table

 

Continue reading One-Pot Chicken with Lemon & Rosemary

Fish Tacos and How to Use a Fillet Knife

This month, Zwilling sent me a fun challenge: use a fillet knife.  June’s knives of the month are boning and fillet knives, so Zwilling sent me their ZWILLING Pro 7″ Fillet Knife to try out. I have never used one before so I was so excited to learn how to use one; gotta love learning a new technique!

 

 

Fillet and boning knives are exactly what they sound like: knives used to cut meat off of the bone (to fillet something is to remove it from the bone). The knife is long, thin, and super flexible to allow it to get as close to the bone as possible.

 

You can fillet anything with a bone — chicken, beef, etc. but most people immediately think of fish, so I decided to revisit an old recipe on my blog to try out this lovely new knife!

 

This recipe for fish tacos with lime cilantro crema is a Cooking Light recipe and a favorite of mine. I switched it up a touch this time, just to try something a bit new.

 

Ingredients:

Crema:

  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fat-free mayonnaise
  • 3 tablespoons reduced-fat sour cream
  • the zest of one lime
  • the juice of one lime
  • 1/4 teaspoon salt
  • 1 garlic clove, minced

Tacos:

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon  paprika
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1 1/2 pounds white fish (I used 3 branzino)
  • 1 teaspoon olive oil
  • 8 (6-inch) corn tortillas
  • 2 cups shredded cabbage (or romaine lettuce)
  • 1/2 cup chopped red onion

Continue reading Fish Tacos and How to Use a Fillet Knife

ZWILLING Pro 3″ Paring Knife Review

ZWILLING J.A. Henkels‘ May Knife of the Month was the paring knife, a versatile knife that every kitchen needs (in my humble opinion). I was sent the ZWILLING Pro 3″ Paring Knife to test, and I ended up using it almost daily!

 

 

The 3 inch paring knife is small and light, with a slim blade and centered tip. Paring knives are one of the most versatile tools in the kitchen and can be used for peeling, cutting, cleaning, and preparing fruits, vegetables, and meat. It’s no wonder they are the knife of the month, this knife is perfect for seasonal produce that is now available!

 

I used the knife for prep almost every night: slicing peppers, mincing garlic, chopping onions, etc. The slim blade also makes it perfect for chopping more delicate produce, like green onions/scallions.

 

 

I asked my fiance to help me prep some ingredients for a post recently, and he seemed to have almost too much fun using the paring knife!

 

The paring knife also really came in handy with my recent dessert post with peaches and plums.  The knife is sharp enough to cut into the fruit but is delicate enough to not bruise the fruit in the process.

 

Paring knives can also be used to peel fruit (such as apples or oranges),  devein shrimp, hull strawberries, clean the seeds out of peppers, and many other uses.

 

ZWILLING J.A. Henckels knives are made in Germany and designed in Italy by Matteo Thun. The knife is forged from one single piece of steel, is ice-hardened, and is hand sharpened and polished. The knife is dishwasher safe, but it’s suggested you hand wash it to keep it in great shape longer (dishwashers are really tough on knives).

 

I’ve reviewed the ZWILLING Pro 8″ Bread Knife in the past, and continue to be impressed with the quality of these knives! Currently, paring knives are on sale, with the 3 inch paring knife I reviewed on sale for $39.99.

 

Note: I was sent a ZWILLING Pro 3″ paring knife for review. Opinions are my own.

 

Sourdough Bread

I have made a couple of breads in the past, but never one that yielded a typical bread you’d use for sandwiches. For whatever reason, I’ve always been very intimidated by the whole bread making process. I recently visited a friend that loves to bake bread and she assured me it wasn’t nearly as difficult as I was imagining. So, after putting it off for a couple of months, I finally decided to try!

 

I decided to make a sourdough bread, because it is a relatively simple recipe. The hardest part is the whole waiting aspect of it. I found this recipe on King Arthur Flour’s website and used their sourdough starter to make the bread (rather than making my own starter which can take a week). My interest in baking bread was well timed, ZWILLING‘s Knife of the Month for March is the ZWILLING Pro 8″ Bread Knife, and they were kind enough to offer to not only let me try one of the knives out, but are also offering one to give away!  Details after the recipe.

 

 

ZWILLING J.A. HENCKELS knives are no joke, they are great quality knives made in Germany for over 280 years. When I moved out on my own, my mom actually bought me a set of ZWILLING J.A. HENCKELS knives to get my kitchen started, and I still use them daily!

The ZWILLING Pro 8″ Bread Knife has a serrated edge that effortlessly cuts through hard bread crusts, and cuts neat slices due to its aggressive long prongs. The knife is forges from one single piece of steel, is ice-hardened, and is hand sharpened and polished. The knife is dishwasher safe, but it’s suggested you hand wash it to keep it in great shape longer (dishwashers are really tough on knives).

Ingredients:

  • 1 cup “fed” sourdough starter
  • 1 1/2 cups lukewarm water
  • 2 teaspoons instant yeast
  • 1 tablespoon sugar
  • 2 1/2 teaspoons salt
  • 5 cups unbleached all purpose flour

Continue reading Sourdough Bread

Exit mobile version