Insider’s Guide to Produce
September 21st, 2009 | Published in Entertaining, Fruit Recipes, Vegetable Recipes
photo:Nicole
- Asparagus Tip:Asparagus is best eaten within a day or two of purchase. If you have to keep them longer, stand the base ends in an inch of water in the refrigerator.
- How to Make Perfect French Fries: Rinse French cut potatoes in cold water and then store in clean water in refrigerator at least 1 hour before cooking. Dry thoroughly, and fry in 2 steps. First, fry in medium hot oil (325°) for 6 to 8 minutes until soft and light gold. Drain on paper towels and let cool for 20 minutes to 2 hours. Finish in 350° oil until puffed, crisp and golden, about 1 minute. Add salt and pepper.
- What is Zest? : The flavorful, outer skin layer of citrus fruit, not including the bitter white pith, which is directly below. Zest (most often orange or lemon) is called for in many sweet and savory recipes. It is most easily removed with a special zesting tool or vegetable peeler and freezes well.
- How To Roast Garlic: Remove any extra papery skin and cut the pointed end off. Drizzle entire head with olive oil and tuck fresh herbs between the cloves. Roast on a sheet pan in a 400° oven for 30-40 minutes, until soft. The garlic will have become the texture of toothpaste and can be squeezed from the skins to add flavor to bruschetta, pasta or gravies.
- The Easiest Gravy: Puree roasted onions, carrots or garlic (see above). Use that puree to thicken the pan juices from a beef roast or turkey for flavorful, no-fail gravy.
- How to Peel a Tomato: Cut a small cross in the rounded end of the tomato. Drop into boiling water for 30 seconds, then run under cold water. The peel will come right off. Or purchase the (relatively) new Oxo peeler that will also take the skin off a ripe peach.
- The Best Garlic Mashed Potatoes: Add sour cream or buttermilk and several cloves of roasted garlic as you whip in the standard butter and milk.
- Quick and Impressive Fruit Dessert: Brush halved plums, apricots, pears or sliced pineapple with vegetable oil. Sprinkle with white or brown sugar and grill or broil until hot and bubbling. Wonderful as is with a cookie, or served on top of ice cream, pound cake or whipped cream.
- Blender Hollandaise: Use this quick sauce to dress up any vegetable or egg dish. Put 3 egg yolks, 1/2 tsp. Dijon mustard, 2 T. fresh lemon juice, 1/4 tsp. salt and a pinch of cayenne pepper in a blender. Meanwhile, heat 1/2 c. butter in a small pan until bubbling hot. Turn on blender and slowly pour butter in through opening in lid; blend until thickened, about 30 seconds. Serve immediately or refrigerate for up to 2 days.
- Washing mushrooms? Don’t do it. When you are going to use them, wipe them clean with a kitchen towel or mushroom brush.
