Wild Rice with Roasted Grapes, Pecans and Sage

wild-rice-recipe
Serves 6 – 8

Nice hearty side dish with both crunch and a hint of sweetness to offset the earthy flavors of wild rice. It’s both sweet and savory and a great accompaniment to roasted chicken dishes and turkey.

1 cup wild rice
Kosher salt
2 cups seedless grapes, preferably a mix of colors
1 tablespoon balsamic glaze or vinegar
2 tablespoons canola oil
1 medium shallot, finely chopped (1/4 cup)
1 cup pecans, toasted and coarsely chopped
1 tablespoon pure maple syrup
2 teaspoons chopped fresh sage or ½ teaspoon dried
1 tablespoon fresh lemon juice
1/2 teaspoon freshly ground black pepper

Bring 1 quart of water to a boil in a 4-quart saucepan. Add the rice and 1 tsp. salt, turn the heat down to maintain a gentle simmer, cover, and cook until the grains are tender but not split open, 45 to 55 minutes. Drain in a colander.
Meanwhile, position a rack in the center of the oven and preheat oven to 350°F.

In an 8×8-inch baking dish, toss the grapes with the balsamic glaze/vinegar and spread in a single layer. Roast until they’re soft but still hold their shape, about 15 minutes. Set aside.

Heat oil in the saucepan over medium heat. Add the shallot and cook, stirring occasionally, until softened, about 3 minutes. Stir in the pecans and syrup and cook until the syrup is absorbed, about 2 minutes. Remove from the heat and stir in half of the sage. Add the rice, grapes, lemon juice, and pepper; stir gently to combine. Season to taste with salt and serve garnish with remaining sage.

Crispy Salt and Vinegar Baby Potatoes

crispy-salt-and-vinegar-potatoes
Serves 4 – 6

Like salt and vinegar potato chips? If so, this cooked potato recipe is for you. I love the spin on roasted potatoes and the salty, vinegar bite.

2 pounds baby Yukon Gold or red potatoes, halved, quartered if large
1 cup plus 2 tablespoons distilled white vinegar
1 tablespoon kosher salt, plus more
2 tablespoons unsalted margarine or canola oil
Freshly ground black pepper
2 tablespoons chopped fresh chives
Kosher salt to taste, about 1 teaspoon

Combine potatoes, 1 cup vinegar, and 1 tablespoon kosher salt in a medium saucepan; add water to cover by 1”. Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes; drain and pat dry.

Heat margarine in a large skillet over medium-high heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. Drizzle with remaining 2 tablespoons vinegar. Serve topped with chives and sea salt

Coffee Cake with Apple Cocoa Swirl and Streusel Topping

chestnut-coffee-cake-940x600
Yummy for dessert, as a breakfast treat or a great way to welcome a Yom Tov guest.

streusel
⅓ cup sugar
¾ cup all-purpose flour
¼ teaspoon kosher salt
¾ teaspoon cinnamon
¼ cup (½ stick) chilled unsalted margarine, cut into ½” pieces , or canola

Apple filling
½ cup coarsely chopped apples (peeled)
3 tablespoons light brown sugar, divided
2 tablespoons unsweetened cocoa powder
¼ cup chopped toasted nuts, optional

cake
½ cup (1 stick) unsalted margarine, room temperature, plus more
2 cups all-purpose flour, plus more
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup sugar
2 large eggs, room temperature
1 cup Tofutti sour cream
1 teaspoon vanilla extract

special equipment:
A 9” springform pan

streusel
Combine sugar, all-purpose flour, salt and cinnamon in a small bowl. Work in butter with your fingers until mixture holds together when pinched but is still crumbly; cover and chill.

Filling
Cook apples, 2 tablespoons brown sugar, and 2 tablespoons water in a small skillet over medium heat, stirring constantly, until pan is almost dry and apples are coated in syrup, about 5 minutes. Transfer to a small bowl and let cool. Toss in cocoa and remaining 1 tablespoon brown sugar. Add nuts, If using.

Cake
Preheat oven to 350°. Grease pan and line bottom with a round of parchment paper; grease parchment. Whisk baking powder, baking soda, salt, and 2 cups flour in a medium bowl.


Using an electric mixer on high speed, beat sugar and ½ cup margarine until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions. Beat in Tofutti sour cream and vanilla. Mix in dry ingredients. Scrape half of batter into prepared pan. Sprinkle apple filling over; top with remaining batter, then streusel.


Place pan on a rimmed baking sheet and bake cake until top is golden brown and a cake tester inserted into the center comes out clean, 45–55 minutes. Transfer pan to a wire rack and let cake cool before unmolding.


Tip: This cake is best made a day or two ahead of time. Store tightly wrapped at room temperature.

Beeraw Honey

bee-raw
Love the packaging and varieties of this honey from BeeRaw.com
Beeraw honey produces raw, unprocessed, bee-saving honeys. They are pure and natural.

This gift box is made from Rooftop Bee Hives in NYC, how cool is that? Yes, NYC rooftop hives produce this honey.
Hell’s Kitchen Rooftop Honey: It doesn’t get more raw or real than Hell’s Kitchen, home to cops, crooks, cooks and cabaret.
Central Park West Rooftop Honey: For intellectuals, artists, authors, and their kids
The High Line Rooftop Honey: Where fashionistas and fabulistas mix with turistas.
Harlem Rooftop Honey: Where the soul of Manhattan meets its soundtrack.

The four hand-corked 1 oz. vials are sealed in beeswax and packaged with a beautiful American Oak block, in a ribbon-enclosed gift box.
A description of the flavors and origins is also enclosed with your gift.
Lots of options and varietals available at BeeRaw.com
This gift option is $45

Beeraw honey does not have kosher supervision but is pure honey and according to the Star K certification does not require a hecksher.

Freeze Flat for Compact Storage and Quicker Thawing

freezingsauces

Many people are beginning to get a few items cooked and stored for the upcoming holidays (I’m behind already!). I like this freezing tip, freeze soups, meats, sauces, and sides in zip-lock freezer bags as flat as possible. Not only will they stack more neatly in your freezer, but they will defrost much faster because they are thinner. When freezing liquids, lay the bag flat while holding the zip-top end up a bit so that the liquid stays in the bag. Force out as much air as you can, seal the bag and freeze it on a flat surface. I like to put a tray down to catch any leaks. Also, remember to place food in the freezer when it is room temperature or cold. If you freeze warm food, it will create condensation and ice crystals and excess water will end up defrosting into your food.

Energy Boosting Foods for Back to School

edamamedip

There are no miracle foods in the energy equation, but smart food choices really boost your day. For example salads with both dark greens, packed with iron to keep your brain alert throughout the day, and whole grains, like quinoa, filled with amino acids, can keep your stomach full and your body full of energy. Back to school is a crucial time to treat your body well. Days are longer and you need more energy and hydration to stay perked up for learning. I’m keeping my refrigerator full of kale and arugula for interesting salads and making some homemade snack bars to keep the kids happy. I’m also preparing edamame beans to toss into salads, make into a salsa or using it in the Nutty Edamame Spread for a flavor and energy boosting appetizer.

More recipes:
Cherry-Almond Energy Bars
Southwestern Quinoa Salad with Black Beans and Fresh Vegetables
Homemade Basic Granola

Another Homemade Basic Granola

homemade-quinoa
Makes 4 cups
Homemade granola is not only less expensive than the store bought variety but also more delicious. I love to customize it with my favorite ingredients and play with new combinations. One friend gave it out as a homemade mishloach manot and it was a huge hit! Granola is not just for breakfast, we love it crumbled into salad for added crunch, atop a noodle kugel or as an on-the-go snack.

3 cups old fashioned cooking oats
6 tablespoons canola oil or melted coconut oil (studies link this oil to helping with memory retention and better overall general health)
6 tablespoons honey, maple syrup, or agave
¼ teaspoon salt
1 cup nuts, any type, chopped
1 ½ teaspoon spices, mix 1 teaspoon cinnamon with ¼ – ½ teaspoon of any of these , nutmeg, mace, cocoa powder, curry, cardoman, or whatever you like
½ cup dried fruit, apples, apricots, raisins, coconut, bananas, whatever you like

Mix all the ingredients except the dried fruit and bake at 250°F for 45 minutes to 1 hour, stirring every 15 minutes until golden brown. Fold in the dried fruit, then let cool. Store in airtight container until ready to use.

Cherry-Almond Energy Bars

cherryalmond-bar
Serves 16

1 cup uncooked old-fashioned rolled oats
3/4 cup uncooked quinoa
3/4 cup tart dried cherries or craisins, coarsely chopped (or other dried fruit)
1/2 cup salted, dry-roasted almonds, chopped
1/3 cup flaked unsweetened coconut
2 tablespoons ground flaxseed, optional
1 ounce bittersweet chocolate, finely chopped
1/2 cup unsalted creamy almond butter
6 tablespoons honey
1 tablespoon canola oil
1/4 teaspoon salt

Preheat oven to 350°.
Spread oats and quinoa on a baking sheet. Bake for 8 minutes or until lightly browned. Cool. Place oat mixture in a large bowl, and stir in cherries, almonds, coconut, flaxseed meal, and chocolate.
Combine almond butter, honey, oil, and salt in a small saucepan over medium heat; bring to a boil. Cook 1 minute, stirring constantly. Pour almond butter mixture over oat mixture; toss well to coat. Press mixture into a greased 8-inch square glass or ceramic baking dish. Bake for 13 minutes or until lightly browned. Cool completely in dish. Cut evenly into (1 x 4-inch) bars.

Edamame Dip

edamamedip
Makes 10 servings
Serve with vegetable crudite, crackers, alongside tuna, or on top of grilled salmon.

2 cups frozen shelled edamame
2 garlic cloves, peeled
1/2 cup packed fresh basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons tofutti sour cream or mayonnaise
1/4 cup water
2 tablespoons olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon grated lemon rind
1/4 teaspoon freshly ground black pepper

Combine edamame and garlic in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minutes or until edamame is tender. Remove from heat; drain well.
Combine edamame, garlic, basil, pine nuts, and Tofutti sour cream in a food processor; pulse 10 times or until coarsely ground. Add 1/4 cup water and remaining ingredients; process until almost smooth.

Colored Paper Straws and Mason Jars

coloredstraw

colored-masonjar

Hottest item of the summer, mason jars and colored paper straws. I love and have gone through dozens. They are adorable at BBQ’s, summer Shabbos afternoons, or just a fun way to jazz up a cold drink.
Colored straws are available at www.greenpartygoods.com $8 for 50
Or from Etsy.com in polka dots and lots of colors.

And Colored Mason Jars (clear are available everywhere from Bed Bath & Beyond to Target), are available at www.greenpartygoods.com

Umami Ice Cream Bars

umami-icecreambar
I’m still enjoying the sunshine and warm Shabbos afternoons. This pareve or dairy ice cream dessert has been very popular at my cooking classes. Umami, or pleasing to all senses, is one of my favorite food trends. I love recipes that include ingredients that are sweet, savory, crunchy, salty, creamy, and of course gorgeous to look at. This one has a delicious rich crust that is sweet and salty, an ice cream layer and a wonderful ganache and sprinkle of salt on top. You can make them days ahead of time and whip them out right before serving, except they may not last that long, if anyone knows they are there waiting for the taking.

Umami Ice Cream Bars
Makes 16 bars

11 chocolate tea biscuits, broken
1/2 cup walnuts (2 ounces), toasted
2-1/2 ounces salted pretzels (about 7 rods)
1 stick plus 2 tablespoons margarine, cut into tablespoons
1/4 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1 large egg, beaten
1 teaspoon pure vanilla extract
2 pints pareve vanilla or mint chocolate chip ice cream, slightly softened
5 ounces dark chocolate, chopped
2 tablespoons pareve whipping cream
1 tablespoon corn syrup
¼ teaspoon kosher salt or finishing salt

Preheat the oven to 350°. Line an 8-by-8-inch baking dish with parchment paper, leaving a few inches of overhang all around.

In a food processor, pulse the tea biscuits until fine crumbs form. Add walnuts and pretzels and pulse to coarsely chop. Be careful, you want to leave the pretzels and nuts in chopped form, not in a crumb. Set aside.

In a large saucepan, melt the margarine over very low heat. Add brown sugar and cocoa powder and whisk until smooth. Slowly drizzle the egg and vanilla into the saucepan, whisking, until thickened, 2 minutes. Mix in the walnut mixture. Press the mixture into the prepared baking dish in an even layer and refrigerate the cookie base for 30 minutes. Bake for 8 minutes. Cool.

Spread 1-1/2 pints of the pareve ice cream over the cookie base and freeze for 2 hours. Reserve the remaining ice cream for another use.

For the ganache topping: In a small saucpan, combine chocolate, pareve whipping cream, corn syrup and the remaining 2 tablespoons margarine over very low heat. Stir until chocolate is melted and the ganache is smooth. Let cool to room temperature.

Pour the ganache over the ice cream and spread it evenly. Sprinkle lightly with kosher salt or finishing salt. Freeze for 2 hours, until set.

Know your Dessert Salts

Salt-types
Whatever your dessert needs, a sprinkle of one of these will get the job done, but don’t use table salt!!!!

Kosher salt: These crystals dissolve quickly and evenly in cookie dough’s, tart and pie crusts, and caramels, introducing salt to ingredients without clobbering them.

Flaky Sea Salt: Preferred for their light, crunchy texture and delicate pyramid-shaped flakes, sea salts like Maldon or Himalayan Sea Salt, provide the ideal finishing touch on cookies, ice cream and apple pie. I like to use this one in Umami Ice Cream Bars.

Coarse Sea Salts: These salts (like fleur de sel) work with assertive flavors and textures. Like Maldon, their grains are crunchy but don’t
dissolve as quickly.

Quinoa Granola

QuinoaGranola

Makes 6 cups

2 cups old fashioned oats
3⁄4 cup uncooked quinoa
1 cup pecans, chopped
1 cup slivered almonds
1⁄2 cup pumpkin seeds
1 cup sweetened shredded coconut
1⁄4 teaspoon cinnamon
1⁄2 teaspoon kosher salt
2/3 cup maple syrup
1⁄2 cup coconut oil
1 teaspoon vanilla extract

Preheat oven to 325 and line a baking sheet with parchment paper.
In a large bowl, mix oats, quinoa, pecans, almonds, pumpkin seeds, coconut, cinnamon, and salt. Pour in maple syrup, coconut oil, and
vanilla and stir until well-combined.
Spread on baking sheet in a single layer and bake until golden brown, 30 – 35 minutes, stirring once or twice.
Remove from oven and press down on granola to help form clumps.
Cool and break into chunks. Store in airtight container until ready to use.

Homemade Granola

QuinoaGranola
Crunchy, toasty, a little sweet and totally addictive, homemade or even store-bought granola is a favorite of mine. Granola is definitely on my breakfast menu a few days a week, tossed with Greek yogurt and seasonal fruit, but it’s also in my pantry for other great uses, like snacking, a dessert topping, added crunch as the topping for sweet potato soufflé or noodle kugel, or a less sweet type for a salad mix-in.

Granola is easy to make which is amazing because home cooks can save money (granola, especially the ones in the artisanal packages, is quite pricey, and most importantly gives you the ability to control the taste, more salt, more or less sweet, amount of crunch, with coconut, dried fruit, or pepitas? Make it your way with the basic guidelines below.

Don’t forget to send me your pictures and homemade versions on facebook, twitter or instagram. I love seeing reader recipes and their creations!

In the meantime, play with this simple step by step guide or try some of the other ideas below.
Homemade Basic Granola
Quinoa Granola
Yael’s Granola

Yael’s Granola

yael-granola

One of my daughter’s friends, made this homemade granola and put it in small jelly jars and gave it out as a Purim mishloach manot. This unique and homemade gift was delicious and definitely our favorite Purim idea.

2-1/2 cups old fashioned cooking oats
1/2 cup shredded coconut
1/4 cup olive oil or melted coconut oil
1/2 cup pure maple syrup
1 heaping tablespoon honey
1/3 cup pecan pieces or other nut
1/2 cup slivered almonds or other nut
1 teaspoon cinnamon

Preheat oven to 300 degrees.
Mix ingredients together and spread on a wide baking sheet in a single layer.
Bake for approximately 20 – 30 minutes, watching so that it does not burn.

Homemade Basic Granola

basic-granola

Makes 4 cups

3 cups old fashioned cooking oats
6 tablespoons canola oil
6 tablespoons honey, maple syrup, or agave
1⁄4 teaspoon salt
1 cup nuts, any type, chopped
2 teaspoons spices, mix cinnamon, nutmeg, mace, cocoa powder, curry, cardamon, whatever you like
1⁄2 cup dried fruit, apples, apricots, raisins, coconut, bananas, whatever you like

Mix all the ingredients except the dried fruit and bake at 250°F for 45 minutes to 1 hour, stirring every 15 minutes until golden brown.
Fold in the dried fruit, then let cool.

Grilled Salads

grilled-bread-salad
This week I am back at the BBQ with some great grilled salads. Of course, I’m also making grilled mustard chicken with polenta and grilled Tandoori Chicken and pouring Herzog Russian river chardonnay and some grilled steaks with red wine sauce (and drinking Barkan Vintners Choice Cabernetbut these side dishes take the basic meat meal to new heights. Make sure to include some terrific wines with these meals. With the salads I’m serving Baron Herzog Chenin Blanc. See the wine blog, for some other wine pairings from my recent cooking demos.

Grilled Watermelon Salad On Spinach Lettuce, with Balsamic Vinaigrette
Grilled Bread Salad With Sweet Onions and Peppers
Grilled Leeks and Zucchini Salad

Grilled Leeks and Zucchini Salad

grilled-zucchini-and-leeks
Serves 4

⅓ cup walnuts
1 garlic clove, finely grated
2 tablespoons fresh lemon juice
5 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 large leeks, white and pale-green parts only, halved lengthwise with some root attached
2 large zucchini (about 1 lb.), halved lengthwise
½ cup (lightly packed) fresh flat-leaf parsley leaves with tender stems

Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 tablespoons oil in a large bowl; season with salt and pepper.

Brush leeks and zucchini with remaining 2 tablespoons oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5–8 minutes for leeks, 8–10 minutes for zucchini.

Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.

Grilled Bread Salad With Sweet Onions and Peppers

Serves 4
By bonappetit, adapted by GKC

¼ small loaf country-style bread (about 6 oz.), crust removed, bread torn into large pieces
6 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 large red bell peppers, halved, ribs and seeds removed
2 small red onions, peeled, quartered, with some root attached
3 tablespoons red wine vinegar
½ teaspoon paprika, preferably smoked
2 tablespoons coarsely chopped fresh chives, or scallions, plus more for serving

Prepare grill for medium-high heat. Toss bread with 2 tablespoons oil in a medium bowl; season with salt and pepper. Toss bell peppers and onions with 2 tablespoons oil; season with salt and pepper.

Grill bread, turning occasionally, until golden brown, 8–10 minutes. Transfer to a plate.
Grill vegetables, turning often, until very tender and charred in spots, 8–10 minutes for peppers and 10–12 minutes for onions; transfer to a cutting board.

Trim root end from onions and separate layers. Transfer to a large bowl, add vinegar and paprika, and toss to coat. Remove as much skin as possible from peppers; discard. Cut into 1½” strips.

Add peppers, grilled bread, 2 tablespoons chives, and remaining 2 tablespoons oil to bowl with onions and toss to combine; season with salt, pepper, and more vinegar, if desired. Serve topped with more chives.

Grilled Watermelon Salad On Spinach Lettuce, with Balsamic Vinaigrette

watermelon
Serves 8

½ watermelon, cut into 3-inch wide by 1-inch thick squares or rectangles (about 10 pieces total)
2 tablespoons canola oil
½ cup balsamic vinegar
2 – 3 tablespoons brown sugar
1/3 cup olive oil
½ teaspoon kosher salt
6 – 8 cups baby spinach lettuce
½ cup halved grape tomatoes
1 cup sliced mushrooms
¼ cup thinly sliced red onion
Crumbled goat cheese or feta cheese, optional
Candied nuts, optional

For the watermelon: Heat a nonstick grill pan or grill over medium-high heat. Brush oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.

For the dressing: Pour the vinegar and sugar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency, about 7 minutes. Set aside. Whisk in olive oil in a steady stream until dressing is emulsified. Add salt and stir.

Scatter spinach on a large platter. Top with tomatoes, red onions, cheese, and candied nuts, if using. Drizzle balsamic vinaigrette over salad. Top with watermelon and a bit more dressing. Serve immediately.

Alternative dressing:

¼ cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 garlic clove, minced
½ cup olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper

Whisk together dressing ingredients until combined.

Great Summer Wine Pairings for Your Next Barbeque

barbecue-and-wine
As I have mentioned, I’ve been teaching a lot of BBQ classes this summer and have not only enjoyed the people and terrific foods but also the great wines that can accompany great BBQ. I wanted to share what GKC friend Jay Buchsbaum, from Royal Wine Corp. suggested for some of my classes. In addition to the exact pairings and recipes below, I’ve indicated what type of flavors the menu item and wines include so that you can apply the pairings to your meals too. Don’t forget to check out the general wine pairing tips that so many people use as a handy guide for their wine pairing and buying.

Grilled Tandoori chicken with Tzadziki: Lighter grilled chicken, fragrant with lemon, turmeric, mint, and cucumbers

Try the Herzog Russian river chardonnay: Filled with hints of apple, fruits, and toasty oak. Also great with salmon

Grilled Lamb Burgers: Sliders filled with cumin, cinnamon, onion, and coriander.

Jay suggested, Old Vine Zinfandel Baron Herzog Red Zinfandel: Full bodied wine, lots of blackberry, oak, vanilla and spices. Great with lamb, duck and hearty pasta dishes.

Grilled steaks with red wine reduction: Classic steaks with rich wine wine glaze, star anise and a little honey.

Barkan Winemaker’s Choice Cabernet: Medium bodied wine, fruit and earthy flavors, perfect now with BBQ flavors, steaks and chicken.

Grilled Vegetables and Grilled Salads: Crispy greens, crunchy veggies, red peppers, onions, zucchini, bbq flavors.

Baron Herzog Chenin Blanc: Serve chilled, great with salads, lots of fruit flavors, pine, and very crisp taste. Great with complex foods that feature spices and crispy greens.

Coffee Cumin Dry Rubbed Flank Steak with Chimichurri Sauce: Coffee, chili powder, jalapeno, parsley, lots of robust flavors.

Tulip mostly Cabarnet Franc: Invigorating and robust wine, with tons of aroma that pairs with aromatic foods and spices.

Roasted Garlic Lemon Grilled Chicken: Roasted garlic, lemon, olive oil and chicken.

Shilo Chardonnay : Full bodied Chardonnay, made from specially grown grapes picked before dawn, very crisp, with an elegant texture, making it perfect with chicken, lighter meats, and fish.

As a reminder, all BBQ goes with Sangria, try my recipe for White Sangria too. And Walder’s Vanilla Vodka, mixes well with pineapple or mango juice for a creamy and refreshing BBQ mixer.

Thanks Jay!

Take Cover Knife Covers

knife-covers

While I’m grilling outside, I like to use my time well and start some of my slicing of vegetables and finishes while I am outside. That means carrying knives outside and then back inside and this can be dangerous. Edge guards made of hard plastic protect my knives in the drawer or while I carry them outside or to cooking classes.

$13.50 for a starter set of 3. Available at messermeister.com