Cooking 101 Archive

Secret Ingredient

Blueberries

North America is still the largest producer of blueberries in the world and blueberries are grown in more than 30 of the United States. Fresh blueberries are available for eight months of the year beginning in April...More

Watermelon

As the first summer days cast a warm glow upon the earth, the fruits of the season begin to appear throughout the country. The fruity, fresh taste of watermelon is one of summer’s greatest joys. According to historians, watermelons have been grown for thousands of years, beginning in the Kalahari Desert, where they were used as natural canteens...More

Pomegranate

Also known as the Chinese apple or Granada, the pomegranate is an extraordinary fruit that has earned quite a reputation in legend and folklore. The beautiful, passionate fruit of the pomegranate has tantalized people through the centuries as an aphrodisiac. The ancient Greeks believed that Persephone, the goddess of spring, ate six seeds from the forbidden pomegranate giving Pluto power over her, preventing her return to Earth and causing winter...More

Rosemary

Rosemary is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs. The name rosemary derives from the Latin name rosmarinus, which is from "dew" (ros) and "sea" (marinus), or "dew of the sea"—apparently because it is frequently found growing near the sea.More

Fennel

Native to the Mediterranean, fennel was considered a magical herb that could ward off evil. In culinary terms, fennel is associated with Italy, with roots that go as far back as the ancient Romans, who used a number of varieties to season pork, lamb, seafood and beans. Italians and other Europeans continue to consume large quantities of the seeds, often called fruits, as well as the celery-like stems, which are eaten as a vegetable.More

Tamarind

Tamarind adds an acidic zing to food and it is used in Eastern cultures much like lemon juice is used in the West. Usually it is the juice or paste that is used as a souring agent, particularly in south Indian and Gujarati lentil dishes, curries and chutneys, where its flavor is more true to the traditional recipes than vinegar or lemon juice.

Chocolate

Several types of chocolate can be distinguished. Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. "White chocolate" contains cocoa butter, sugar, and milk but no cocoa solids. More

Chestnuts

Whether you “roast them on an open fire” or in the oven, chestnuts are a warm, creamy and delicious part of the American Christmas tradition. And it’s no wonder. Before the early 1900s, chestnut trees were the most dominant canopy trees in North America’s eastern forests.More

Cranberries

Every November, as the holidays approach, plastic bags full of cranberries begin to appear on grocer's shelves. Equally true, is that once December draws to a close, those beautiful red berries will once again disappear.

Capers

Along the Atlantic coast from the Canary Islands to Morocco, and from the Black Sea to the Caspian, capers have long been associated with the ocean and the seas. Perhaps this is why these piquant fruits are traditionally pickled in salty brine. More

Blackberries

From Boysenberries to dewberries and ollalieberries to yes, even marion berries, Americans have enjoyed these plump sweet fruits of summer since they were discovered growing wild. In fact, there are literally thousands of types of blackberries available today. More

Arugula

Sometimes called rocket, rugula or roquette, this peppery vegetable is as common in European salad bowls as iceberg lettuce is here in the States. Fortunately for salad enthusiasts, arugula is becoming more and more familiar in elegant dining rooms everywhere. More

Artichokes

Artichokes are one of the oldest foods known to man. They were cultivated for food in the Mediterranean basin thousands of years ago. Theophrastus, an ancient Greek philosopher and naturalist who lived from 317–287 BC wrote of their existence in Italy and Sicily during his lifetime. More

Did You Know...

Blueberries

Native to North America, the blueberry is one of only three fruits that are true-blue North American.

Watermelon

Watermelon's official name is Citrullus lanatus of the botanical family Cucurbitaceae, and it is actually a vegetable! It is related to cucumbers, pumpkins and squash.

Pomegranate

The pomegranate has a quite extensive history and is considered the folkloric symbol of fertility, most likely due to its abundance of seeds. Originally grown in the Middle East, the Moors brought pomegranate to Spain where it became the national emblem. Granada was named from the fruit, as was Grenadine syrup that was originally made from pomegranate juice.

Rosemary

The evergreen herb rosemary is an ancient symbol of remembrance. Historically, widows would toss a sprig of rosemary on the graves of their husbands. Rosemary is making a comeback on tables everywhere, adding a fresh piney scent and flavor to grilled and roasted meats and vegetables.

Fennel

Fennel is one component of the Chinese five-spice powder.

Tamarind

In Orissa, India, a gum is prepared from ground tamarind seeds and spread onto cloth to prepare a base for making traditional folk paintings. Tamarind plants are also used to make dyes, glue, polish carvings and buildings. Tamarind pods contain compounds which have recently been found to increase people's resistance to infections. Extracts from tamarind seeds are used as a stabilising agent in some ice creams.

Chocolate

It is a common misconception that chocolate is bad for you. That it can make you sluggish, fat and eventually kill you. Quite the opposite is true. Recent science has shown that people who eat chocolate actually live longer than those who don't. The answer? Antioxidants, which kill free radicals in the body that causes aging and most diseases. They are found in many natural plants, and you can tell how rich they are in antioxidants by the color. The deeper the color, the more antioxidants the food contains. For example, blackberries, blueberries and red grapes all dark in color, all rich in intense antioxidants. Now look at the color of natural chocolate, it is so dark it is almost black, making it one of the healthiest foods you can put in your mouth.

Chestnuts

In some parts of Italy, chestnuts are known as “mountain bread”.  A staple food of the peasants throughout much of Italy, they provided sustenance for the masses through the long months of winter.

Cranberries

Now making their seasonal appearance in produce departments, cranberries are native to North America. Native American Indians used the bright red berries as medicine and as a natural dye for cloth. The tribes often mixed mashed cranberries with venison into a mixture called “pemmican” to eat as a trail food.  Originally called the “ibimi” or bitter berry, German and Dutch settlers christened it the “crane berry” as its blossoms resembled the crane.

Blackberries

Throughout history, bramble or blackberry fruit and vine have been attributed with various magical abilities. Passing through blackberry brambles was said to reduce swelling and get rid of warts. European blackberry juice was used to treat infections of the mouth and eyes until the 16th century. And in the south, Blackberry Winter is a cold spell that occurs while blackberries are in season.

Lime Juice

While lime juice is known as a substitute for salt, bringing out flavor, and tenderizing meats, few people realize that it is also effective in reducing the swelling and discomfort of mosquito bites. But be aware that the peel contains chemicals that can increase the skin’s sun sensitivity, so apply the lime juice in drops instead of rubbing it on.

Vanilla

Though vanilla extract is often easy to reach on the top shelf of the well-stocked pantry, it is arduous to grow and harvest. The orchid blossoms open for pollination only one day of the year and only for a few hours. Most must be hand pollinated. The pods take six weeks to reach full size and another 8-9 months to reach maturity after which they must be cured for 3-6 months. The sweet delicious flavor is definitely worth the wait.

Question of the Month

Q: How long will dried blueberries keep?
A. Dried blueberries, stored in an airtight plastic bag or glass jar, will keep for months. Their seasonal abundance makes this the perfect time to set some aside for a cool autumn day. To dry, arrange them in a single layer on a baking sheet and put them in a sunny spot for four or five days. You can also bake them at 150°F for four or five hours. You can enjoy dried berries as a snack or since they plump up when added to any liquid, use them in your favorite blueberry recipes year around.

Q: How do you pick a good watermelon?
A: Look for symmetry! Round, oval or oblong—the watermelon should have a yellowish-colored bottom and should feel heavy for its size. Avoid melons with soft spots or bruises. Depending on the variety, a fine, ripe melon can vary from deep emerald green to very light green to various shades of green with pronounced stripes.

Q: What's the best way to remove the skin from fresh peaches?
A: Peaches are now in season and ready to add to your recipe repertoire. To peel firm, ripe peaches, cover them with boiling water and let them sit for 30 to 45 seconds to loosen the skin. Plunge into an ice-water bath to stop the cooking, and with a paring knife carefully cut the skin and slip it off the peach. As you finish each peach, return it to the ice water. This will activate an enzyme that prevents the fruit from discoloring and deepens its color to a golden blush.

Q: Is it better to freeze or dry fresh herbs for later use?
A: As freezing greatly discolors herbs and makes them less desirable to use later, drying herbs is a better option, though it does slightly change the flavor. Herbs can be dried just by hanging or laying on a cooling rack. They can be more quickly dried in a low oven (about 150°F) until all the moisture has evaporated (the length of time depends on the herb). To use dried herbs in cooking, use three times as much dried versus fresh herbs.

Q: How do I prep fennel bulbs?
A: To prepare fennel for cooking, remove the stalk and slice off the top and bottom of the bulb. The outermost layer of the bulb should be removed only if the bulb is large or if its skin is bruised or split. Use the parts you’ve trimmed away to add flavor to soups or stews.

Q: Why ripen fruit in a brown paper bag?
A: Fruits that have no natural oils in their skins, like peaches, plums and nectarines, will dehydrate and shrivel when left in the open air. Storing fruit in a plastic bag creates moisture, which can cause decay. Carbon dioxide cannot escape a plastic bag and taints the fruit, giving it an unpleasant taste. A brown paper sack helps the fruit retain moisture, but allows the air to circulate so fruit can ripen gradually without drying out. When removed from the sack, fruit will be perfectly juicy and delicious.

Q: Are the wax coatings on fresh fruits and vegetables harmful?
A: Wax coatings applied to fresh fruits and vegetables replace the protective coatings produced naturally by most plants. These coatings are regulated by the FDA and travel through the body without being absorbed into the system. To avoid wax coatings, buy organic.

Q: How long will dried blueberries keep?
A. Dried blueberries, stored in an airtight plastic bag or glass jar, will keep for months. Their seasonal abundance makes this the perfect time to set some aside for a cool autumn day. To dry, arrange them in a single layer on a baking sheet and put them in a sunny spot for four or five days. You can also bake them at 150 degrees for four or five hours. You can enjoy dried berries as a snack or since they plump up when added to any liquid, use them in your favorite blueberry recipes year around.

Q: Other than adding sugar, is there a way to reduce the tartness in cooked cranberries?
A: Try using cranberries in recipes that revel in their tartness. Honey can often be substituted for sugar or simply add a little baking powder to reduce the sharp tang.

Q: What is "bloom?"
A: There are two types of chocolate bloom, fat bloom and sugar bloom. Both of them produce a greyish film on the surface of the chocolate.
Sugar Bloom: Surface moisture, which forms when chocolate is stored in a humid environment, or when it is moved quickly from a very cool environment to a very warm one, causes sugar bloom. The moisture dissolves sugar, and, after evaporating, leaves behind tiny sugar crystals. It feels grainy when touched.

Fat Bloom: If chocolate is improperly tempered, stored in an overly warm environment, or exposed to quick temperature changes, cocoa butter may separate from the chocolate and accumulate on the surface. Known as fat bloom, it feels greasy when touched.

Although both types of bloom are safe to eat, sugar bloom can be really nasty and grainy. Fat bloom can usually be fixed by melting and tempering the chocolate. Both can be avoided by properly storing chocolate.