Tips/Tricks

If there’s a recipe for success, it starts with selecting the perfect ingredients!

Be Careful Prepping That Squash!

October 10, 2014

Be Careful Prepping!

Squash can be pretty darned slippery when sliced raw, so if you’re apprehensive about removing the skin, prick the skin and roast whole. Otherwise, you can slice the squash in half and scoop out the seeds before cooking. To cube raw squash, cut a slice off the bottom so that it rests flat on your cutting board before removing the skin with a paring knife or vegetable peeler.  

Fall & Winter Squash

October 9, 2014

As zucchini and summer squash take a seasonal retreat, hardy winter squash take the spotlight for the cooler months.

Fresh and flavorful squash stand out with their firm and dull (not glossy) skin without mushy patches. The squash should feel heavy and full, indicating the moisture in the crop’s flesh. “Warty” varieties like hubbard and turban squash should be dry looking, not shiny or weepy. 

Pierre Franey’s Cooking In Europe: Paul Bocuse Leader Of The Pack

October 5, 2014

Pierre Franey's Cooking In Europe: Paul Bocuse Leader Of The Pack

An Apple A Day

September 30, 2014

We've all heard the saying, "An Apple A Day Keeps the Doctor Away." Well it's the truth! A large apple contains 5 grams of fiber, which maintains healthy glucose levels, reduces the risk of heart disease, and promotes good digestion. Furthermore, an apple is fat and cholesterol-free, and low in sodium and calories, which helps one maintain a healthy weight. 

Steel-Cut Oats

September 16, 2014

Steel-cut oats are commonly referred to as Irish or Scottish oats. Oats in this form are highly nutritious, no matter whether you buy the fancy can with the royal seal or just pick up a plain bag of steel-cut oats at the market or health food store. They take a bit longer to cook than rolled oats, but the quality is worth the wait. They cook up into a porridge with an irresistible flavor and a chewy texture.  The cooking time can be cut in half by soaking the oats overnight in water to cover. Before cooking, drain the oats, and proceed with the recipe. 

Did You Know?

September 14, 2014

36 Apples = 1 Gallon Of Cider

Not Sure How Many Apples You Need?

September 12, 2014

Not sure how many apples you need to make an apple pie? One pound of apples is roughly 4 small, 3 medium, or 2 large apples. When you're making a 10 inch apple pie and the recipe calls for 2 1/2 pounds, then you will need 9 small, 7 medium, or 5 large apples. 

Simmering Apples Into Sauce

September 11, 2014

To make a refreshing, savory applesauce, I recommend using Fuji apples. There is no need to add sugar because they are extra sweet on their own. If you prefer your applesauce a bit more tart, McIntosh apples will do nicely as their tangy flavor balances with a tender texture. 

Keep Apples Crisp

September 10, 2014

While fruit bowls are pretty to look at, store apples in the refrigerator to keep them crisp longer. When they are kept cold, apples can stay nice and crunchy for weeks. Keep them away from aromatic foods like onions, as apples tend to absorb odor. 

 

 

 

Witch Finger Grapes

August 31, 2014

Picked up these Witch Finger Grapes yesterday. They really are nice a sweet. 

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