I like to bake all year long, but baking season is officially here!
Pumpkins range in size from small, creamy white specimens to giant orange globes. Ever so useful as autumnal décor, pumpkins are a versatile and vital source of healthy nutrition.
This festive fall fruit offers a rich source of vitamin C and potassium, both of which may be effective at lowering the risk of heart disease, as well as normalizing blood pressure. The brilliant orange hue of many pumpkin varieties is the result of an abundance of beta-carotene, an antioxidant that transforms into vitamin A in the body. This vitamin may have an effect on boosting the efficiency of immune systems, as well as helping to repair free radical damage to cells.
Pumpkin adds a fabulous, smooth, silky texture and unique flavor to risotto, soup, muffins, cakes, breads, stews, chili, pasta, shakes and so much more. Fresh pumpkin is delightfully delicious and contains an added bonus; pumpkin seeds! Also known as pepitas, roasted pumpkin seeds are lightly crunchy, little gems that are a potent source of zinc, which may be helpful in promoting prostate health.
Pumpkin seeds also offer a significant amount of magnesium, phosphorous, copper, iron, manganese, and omega-3 fatty acids, which may help relieve symptoms of high cholesterol, depression, high blood pressure, and arthritis.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
On fall evenings I often like to sit by the fire and sip a nice glass of wine or a sweet & tart cocktail.
I like to eat seasonal fruits and vegetables. Brussels sprouts are a hearty winter vegetable and are sweetest and most tender after a hard frost. They are a good source of fiber, antioxidants, and vitamin C. Look for young, small green sprouts that have tightly formed buds. Avoid any yellowing, which means that the sprouts will be bitter, sulfurous, and tough. Use fresh sprouts within a few days after purchasing. Sprouts sold on the stalk tend to keep longer. Brussels sprouts can be boiled, braised, or steamed. Cut an X at the base of each sprout to allow for a more even cooking. Add a bit of butter, olive oil, salt, pepper, garlic, onions, or herbs of your choice. Brussels sprouts also make a nice addition to stir fry, noodles, and other dishes. As always, be creative and “work with what you got!”
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
We’re coming to the end of the last wave of beautiful warm weather. It’s a perfect time to take advantage of wonderful days and delicious late summer crops. Farmers’ markets are bursting with baskets of delectable produce that can be preserved in many ways. If you have plenty of peppers they can be roasted in the oven or grilled to get that fabulous smokiness to both sweet and hot varieties. Whichever method of heat you choose, continually turn peppers until they are blackened on all sides. Place the charred peppers into a paper bag and let them steam for at least thirty minutes. When cooked, remove the skins with a gentle rubbing motion, slice the peppers into strips, remove the ribs and seeds, and place the strips in small freezer containers. To each container add several peeled garlic cloves, fresh basil, oregano, and thyme. Cover with olive oil. Cover containers and let the peppers infuse on your countertop for a day. Store in the refrigerator for up to a week or place in the freezer to use over the winter months. Use the smoky, sweet strips to enliven a winter antipasto, add rich flavor to sandwiches or crostini or a vibrant soup that will remind you of summer.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
Even though summer is not technically over I’m in the fall baking mood. Yesterday was a rainy day here in New England. I made Gooey Rocky Road Brownies and I had to stop myself from eating the entire batch.
Sweet Potatoes
Sweet Potatoes have a distinctive sugary and spicy flavor, which makes them an excellent addition to many savory dishes. There are two types of this highly nutritious tuber. One has cream-colored flesh and the other has an orange flesh. The orange flesh variety has a higher nutritional content because it is richer in the antioxidant beta-carotene. Both types are a good source of potassium, and contain plenty of nutritional fiber, vitamin C and carbohydrate.
When buying sweet potatoes, choose small or medium-size specimens, as the larger ones tend to be rather fibrous. They should be firm and evenly shaped. Avoid any that seem withered, have damp patches or are sprouting. They will keep for about 8 days if stored in a cool place.
Sweet potatoes can be cooked in any of the ways you would cook ordinary potatoes – roasted, boiled, mashed or baked. They also make delicious fries. If baking, scrub the potatoes well and cook exactly as you would ordinary potatoes. To boil, either cook in their skins and remove them after cooking, or peel and place in acidulated water. This prevents them from turning brown.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
The Best Apples For Apple Pie
It’s apple pie season and it’s important to choose the best apples for apple pie. Choosing the right apples for baking can be a daunting task. I mean, seriously, there are over 7,5000 apple varieties. When it comes to pie not all apples are created equal. Choose a mix of firm & tart and firm & sweet varieties. Doing this adds diversity and depth of flavor, while holding their shape during the cooking process. No one wants a mushy pie.
Braeburn: A Firm & Sweet/Tart Variety Originating from New Zealand, Braeburn has a skin that’s muted red with golden-yellow undertones and tinges of faint green. It produces a firm, crisp bite and offers a pleasing balance between sweet and tart. Firm to the touch and great for baking as well as eating raw. Excellent when paired with Honeycrisp. Can be found in most supermarkets.
Granny Smith: A Firm & Tart Variety Classic green apple is firm, slightly sour, and perfect for pie making. It’s available everywhere.
Esopus Spitzenburg: A Firm & Tart Variety This is an heirloom variety that has flavors bright enough to make an excellent snack or pressed into cider. You’ll find this variety at farmers’ markets and makes a delicious pie filling.
Northern Spy: A Firm & Tart Variety Northern spy is thought to be the best apple variety for pies. Difficult to find at supermarkets, but many farmers’ markets have them.
Idared: A Firm & Tart Variety This tart and spicy apple is bright red in color when fully ripe. Not so easy to find in supermarkets, but popular at pick-your-own orchards and farmers’ markets.
Pink Pearl: A Firm & Tart Variety This variety is delicious and you’ll want to seek this variety out. Difficult to find, but can be found at some pick-your-own orchards. Search online in your area for a place to Pink Pearl.
Ginger Gold: A Firm & Sweet Variety Ginger Gold is a baker’s champion. This delicately sweet and crisp variety works well in pies, muffins, and cakes. Can be found in most supermarkets during autumn.
Golden Delicious: A Firm & Sweet Variety This is a mild tasting variety and is best when paired with heftier flavors. Very popular in the U.S. and can be found in any supermarket.
Honeycrisp: A Firm & Sweet Variety This is a crisp and predominately sweet variety. Very popular in the U.S. and can be found in most supermarkets. Great when paired with Braeburn for pie making.
Jazz: A Firm & Sweet Variety Great for eating raw as well as pie making. From New Zealand and can be found in most supermarkets.
Jonagold: A Firm & Sweet Variety A cross between Jonathan and Golden Delicious varieties. Sweet and tart flavor and can be used on its own. Can be found in both supermarkets and farmers’ markets.
Pink Lady: A Firm & Sweet Variety The perfect combination of sweet and sour. Pink Lady is excellent for baking as well as eating raw. Can be found in supermarkets and farmers’ markets.
A Word About McIntosh Apples: Mcintosh variety is a popular choice for many bakers, but I don’t recommend them on their own if you’re using them for pies. They just don’t hold up well to heat and tend to cook down into a sauce before the pie crust is done cooking. If you love the flavor of McIntosh apples and just have to use them in pies then combine them with a much firmer variety like Pink Lady, Jonagold, Honeycrisp, or Northern Spy.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
Even though it is now officially autumn I’m planting flowers. It makes my heart happy to see the leaves turning colors and the beautiful flowers that I’ve put into various pots. As much as I’m sorry to see summer leave, I welcome the cooler weather. Autumn has always been my favorite season as it’s the time of year when everything bursts with the last of its beauty. To me, it seems as if nature has been saving up all year for her grand finale. Winter will be certainly be here soon enough, which brings its own beauty.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
Growing herbs make cooking so much better. When the weather turns cold I bring them inside to my kitchen so they don’t freeze. Tonight I’m making grilled rosemary bone-in pork chops.
