Sorrel has a lemony tang and succulent spinach texture that makes it a tasty fresh leafy-addition to mixed-green salads, sandwiches, soft cheeses, omelets, and other egg dishes. Cook sorrel with leek soups, cream-based sauces, stuffings, veal, and pork. Sorrel can be used as a potherb and is ideal to line the vessel for baking fish.
Cooked quince has a sweet, delicate musky aroma with a flavor somewhere between an apple and a pear. Quince is often used in jams, jellies, and preserves. You can also use quince in cobblers or tarts or add it cubed to beef stew or roasting poultry. The quince is not good eating raw. Give it
Khadrawy dates Is there anything tastier than a date oatmeal cookie? Well, perhaps, a Deglet Noor of Khadrawy date eaten out of hand. Or perhaps, a spinach, date, and orange salad with honey dressing. Or perhaps a date stuffed with cream cheese or Brie or with a mix of chopped apple and bacon. You see
Medjool dates The peak season for dates is from mid autumn through mid winter, October through January in the northern hemisphere. Select plump, shiny dates. Stay away from dates that are too sticky or covered with crystallized sugar. Most dates will need to be pitted before they can be used for cooking or eating out
January brings summer holidays in the Southern Hemisphere. It’s midsummer in Australia, New Zealand, South Africa, Argentina, Uruguay and Chile. Australia Day is coming January 26. Australia Day is the official national holiday of Australia. On that day in 1788 the British Admiral Arthur Philip and his fleet of 11 ships arrived in Sydney Cove
As October comes to a close, the final harvest of the hardier vine crops is underway and the fresh fall pickings of greens and root crops have begun. Kale is approaching full maturity and cabbages are starting to slow down in their growth. Now is the time to enjoy your final fresh pickings of tender
Calabaza en Jarabe is pumpkin in syrup. This is a tasty old-fashioned Mexican dessert that you can serve for Halloween. Piloncillo is the traditional cone shape of unrefined sugar commonly used in Mexican cooking. Piloncillo (which means little pylon) is made when sugar cane is crushed, the juice is collected and boiled then poured into
Champignon button mushroom Mushrooms have a deliciously woodsy flavor and are easy to prepare. Use mushrooms in appetizers, salads, dips, soups, sauces, omelets, stews, pizzas, and pasta, or match them with meat, poultry, fish, and shellfish. Mushrooms can be sautéed, broiled, grilled, steamed, or stir-fried. Cultivated mushrooms are available year-round. The peak season for many
The oyster mushroom gets its name from its cap which, some say, resembles an oyster. The stem of the oyster mushrooms is perhaps more distinct; it unfurls something like one of those old-time paper lady’s fans. The oyster mushroom has been cultivated in Asia for centuries. Today it is very popular in Japanese and Chinese
The portobello mushroom is a large brown mushroom. It’s immature self–a small brown mushroom–is called a crimini mushroom and sometimes baby bella. In France, the portobello is called champignon de Paris. Champignon is the French word for fungus. In the wild the common brown mushroom can have a cap that grows 2 to 4 inches
