Lemon juice is an essential flavoring for hollandaise, mayonnaise, egg-lemon soup, for pies, soufflés, cakes, ice cream, and sherbet. A squeeze of lemon juice in the butter for vegetables will add a zesty tang. The acidity of lemon juice acts as a tenderizer in marinades for meat, game, or fish. Use lemon juice or a
Sweet potatoes can be cooked and prepared in just about every way a potato can. Two Types of Sweet Potato There are two main types of sweet potato (although there are more than 400 varieties): one has orange flesh and becomes soft and moist when cooked, and the other has white flesh and becomes relatively
Avocado has a sweet grassy flavor and the texture of butter. Match avocado with mild and subtly flavored partners. Avocado will add richness to a dish. Match avocado with bacon, scallions, tomatoes, basil, red onions, chiles. The recipe here matches avocado with shellfish–lobster and crab. Avocados with SeafoodAuthor Steve AlbertYield 4 servings Adapted from Henri-Paul
Spinach and strawberry salad Spinach has just the right balance of flavor—sharp and hearty but not overpowering. It is equally versatile raw or cooked. There are two main types of spinach: flat-leafed and savoy or crinkle-leafed. The more tender and mild tasting of the two is flat-leafed, especially the baby varieties. Savoy spinach has a
Persimmon harvest How is your winter? Many farm markets have not missed a scheduled day so far this winter. Here is a list of what you will find at the farm market in much of the country this week. First of season: Grapefruit, oranges, lemons, kiwi, red cabbage, scarlet turnips, winter broccoli. Peak of season:
Collard greens with red pepper and ginger Fresh chopped or shredded collards can add a little spice to salads. As well, collards can be steamed, boiled, sauteed, and added to soups and stews. Collards are a good match for smoked pork. Combine collards with mashed potatoes, sweet potatoes, or beans and puree. Collards have a
Cardoon steamed Cardoon is related to the artichoke and looks much like an artichoke. Cardoon is prepared like asparagus and celery and is served as a vegetable side dish or added to soups or stews. Cooked it is soft and meaty. Cardoon has a more bitter than sweet taste that hints of artichoke, asparagus, celery
Cocido is a Spanish meat and vegetable stew that is slowly cooked and then served in three courses or vuelcos (singular vuelco) from the same pot. There are several regional variations of cocido throughout Spain and Portugal–and in other countries where Spaniards have immigrated. While chickpeas are essential to every cocido, the combination of meats
Five nights of sub-freezing temperatures around much of California last week was a good thing for crops that benefit and actually thrive on freezing weather during their dormant time of the year—the grapes, plums, peaches, and apples that will be harvested later this year. But the severe cold snap—which broke at least temporarily this past
Leeks can be steamed, braised, grilled, and poached. You can also make leek au gratin and leek-potato soup. The flavor and fragrance of leeks are more subtle, more delicate and sweeter than onions How to Choose Leeks Select leeks that are straight, firm and intact with crisp, upright, brightly colored leaves and that have unblemished
