February 28, 2010 10:24 pm
Even when we don't get our recommended 3-5 servings a day, vegetables make up a huge part of our diets, especially when we're trying to make our diets healthier. That said, there's no denying that we are much more likely to reach for leafy greens and colorful produce when the greens are their leafiest and produce their brightest. With busy schedules and juggling responsibilities, do yourself a big favor by storing your vegetables properly. This will keep them from going bad, giving you more time between grocery store visits, and saving you from throwing away bad produce before it gets eaten.
Broccoli
Broccoli will last up to a week in your refrigerator. Tip: Keep your broccoli heads wrapped loosely in a plastic bag in your vegetable drawer. Do not keep it in an airtight container, or it will go bad more quickly.
Brussels Sprouts
If the option is available, try to buy Brussels sprouts on the stalk. They will stay fresh longer on the stem, and can even last up to a month if kept in a cool, dry place. Trick, they will also last in your fridge for 7-10 days in a closed plastic bag to slow their respiration. Try this recipe for nutty Brussels sprouts by Divya Gugnani.
Swiss Chard
Chard is best kept unwashed and dry in a sealed plastic bag or container in your refrigerator. A sturdy green like chard or kale will last up to two weeks, but more delicate greens like spinach will only last a week. Tip: Swiss chard is part of the new generation of super foods. Use it instead of spinach or add it to soups like minestrone. Embrace the rich color of Swiss chard and see how colorful veggies can spice up your diet.
Garlic
It is hard to use an entire head of garlic at once. Pre-peeled packaged garlic in small serving sizes are now available readily at the grocery store, but when keeping garlic heads, remember to keep them in a cool, open, dry place. Unpeeled garlic can last up to 3 months if properly stored. Trick: If your garlic starts to sprout green shoots, simply cut off the bitter green part before you start cooking.
Mushrooms
Mushrooms can be difficult to store since they benefit from cool air circulation, but can also dry out or suffocate easily. Tip: Store them in a paper bag in your fridge; they will last 3-5 days.
Tomatoes
You've probably heard never to refrigerate tomatoes and the reason is that your Sub Zero will zap them of any flavor. If you absolutely must refrigerate, let your tomato sit and return to room temperature before using, it will help restore any lingering flavor. Trick: If your tomato is under-ripe, try storing it in a paper bag for a few days to accelerate the ripening process. Storing them stem-side down will also help maintain that the taut skin of a healthy tomato.
If your tomato is on its last leg, try turning it into a homemade salsa for a deliciously healthy snack with Food Should Taste Good tortilla chips.
Photo credit: berkeley.edu
— Written by Elizabeth Monson
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Tags : storing veggies, how to store vegetables, buying and storing produce, Elizabeth Monson, Behind the Burner
February 20, 2010 11:26 am
When you start to grow tired of your constant rotation of New American, French, Italian and Mexican restaurants, it's time to branch out and try something new. No, sushi doesn't exactly count. We're talking about trying new cuisines entirely. Exploring new regional flavors is a great way to expand your palate, get excited about eating out again, and get inspired to cook on your own. Here are a few of our favorite "new" flavors and easy ways to give them a try!
Vietnamese—Bánh mì Sandwiches
Vietnamese cuisine is known for utilizing fresh ingredients and being one of the healthier Asian choices. Traditional flavors include fish sauce, soy sauce, lemongrass, Vietnamese mint, and Thai basil as well as meats (especially pork) and seafood. Two of the most popular Vietnamese exports of late are their classic noodle soup dish, phở, and Vietnamese sandwiches, or bánh mì. Tip: Bánh mì are an easy, delicious way to sample Vietnamese flavors. Made with pickeled carrots, daikon, cucumbers, cilantro, pate and meats of your choices on a special kind of baguette, these sandwiches are a relic of French colonialism in Vietnam. The baguette and pate take the French influence while the other flavors are uniquely Vietnamese. Trick: Bánh mì sandwich shops have begun popping up seemingly everywhere, but if there isn't one in your city, look for sandwiches labeled "Vietnamese sandwich/sub/hoagie/etc."
Technique: We love our bánh mì spicy with plenty of hot sauce or Siracha at New York City's own Baogette.
Korean—Kimchi
Main dishes in Korean food mainly focus around rice or noodles as a base, but one of our favorite parts about eating Korean food is the banchan, the small side dishes that are served with or before Korean meals. One of the most common banchan is something you are probably familiar with, kimchi. Kimchi is a treatment that involves fermenting cabbage or other vegetables. The combination of ginger, garlic, scallions, and chili pepper make for a deliciously spicy refreshing dish. Trick: the latest trends involve incorporating kimchi as a garnish on foods you already love--think tacos, hot dogs, hamburgers, and even sausages, or just enjoy it by itself.
Korean—Fried Chicken
David Chang, the mind behind Momofuku, has always been on the forefront of trends and his unique take on fried chicken is no exception. At his restaurant Momofuku Noodle Bar, Chang offers a reservation-only (the restaurant does not otherwise take them) 8-person fried chicken dinner. At dinner, you and your guests will get two full chickens, one fried in a classic buttermilk batter and the other a tangy mix of Asian spices. Another New York City favorite is BonChon Chicken, specializing in Korean style fried chicken. Tip: look for fried chicken on any Korean menu and give it a try, you will be surprised by this new way to enjoy a dish you've probably been ignoring for years.
New Austrian
Recently heralded by Bon Appetit as one of the best options for a winter dinner, the new take on Austrain cuisine updates some classics that you may or may not be familiar with. If dishes like goulash, spätzle, or Linzertorte don't excite you right away, take a look at the menu at New York's Café Katja for some inspiration. Spätzle, snow peas, shiitake, pea sprouts and peppercorn sauce has us converted. Tip: exploring Austrian cuisine is a great excuse to try out some delicious Austrian wines like Grüner Veltliner and Zweigelt.
Photo credit: http://chocolateshavings.wordpress.com
— Written by Elizabeth Monson
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Tags : Behind the Burner, Elizabeth Monson
February 13, 2010 11:25 pm
There's no question that many of us are following a pretty strict budget at the moment, but that doesn't mean we want to sacrifice completely on what we eat. We try to eat out less and check for deals at the super market, but draw the line at buying ramen noodles in bulk.
Sardines
While not everyone is a huge fan of the pungent taste of sardines, it is just that strong flavor that makes these small fish an ideal candidate for reinvigorating your recipes. You may be familiar with a sardine in your Caesar salad, but a great trick is to eat them over rice for an Asian kick or try them in a sandwich with avocado or onion and mustard on crusty bread. At about $1-$2 a can, this cheap treat is also packed with tons of omega-3s and is on the Monterey Bay Aquarium's "Best Choice" list for being an ecologically responsible fish to eat.
Capers
While a 3-ounce jar of capers will only set you back a few dollars, these tiny unripened buds will add a kick of flavor to your chicken, fish, or pasta dish and they work particularly well with lemon and tomato. A great trick to amp up your weekend bagel spread is to add smoked salmon, capers and onions, for a simple classic, and most importantly, cheap breakfast. As a tip, capers are often packaged in brine, so to remove extra salt, you may want to rinse and blot the capers before using.
Try our recipe for Whole Wheat Penne with Caper Berry Pesto!
Raisins
The image of California raisins dancing before the previews at the movies doesn't exactly bring the word "chic" to mind, but when used correctly, this simple ingredient can be surprisingly delicious. These antioxidant-rich fruits can be worked into desserts like bread pudding or carrot cake, breads, pastas, rice and soups. A chef's trick, for better texture and more flavor, try plumping your raisins before cooking by soaking them in hot tap water for 10-15 minutes. A 32-ounce pack of Newman's Own Organic California Raisins will cost you about $7.50.
Try Chef Florian Hugo's recipe for Poached Sea Bass, Glazed Carrots, Raisin Couscous and White Sauce!
Figs
Used for thousands of years as a sweetener, figs work just as well with savory dishes as with desserts. For a simple, but luxurious appetizer, pair figs with prosciutto and cheese. Fresh figs can be finicky (a short shelf life makes them sometimes more trouble than they're worth), but frozen or canned figs will last up to a year while dried figs will last a month as long as you refrigerate. Figs make a great addition to Middle Eastern foods and are great for a fresh take on pizza. Combine the two with this Paneer and Fig Pizza by award-winning food writer Monica Bhide.
Udon Noodles
You are probably familiar with udon noodles from your adventures in takeout, but at about $2 a pack for noodles, udon soups are a dish worth trying at home. For a simple and healthy dish, make a broth of your favorite vegetables and add the noodles. For some extra flavor, try a spicy or experiment with Japanese curry. Trick, udon noodles can be eaten cold with a dipping sauce as well—a great spring treat!
Photo credit: howstuffworks.com
— Written by Elizabeth Monson
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Tags : sardines, capers, raisins, figs, udon noodles, Elizabeth Monson, Behind the Burner
February 10, 2010 5:55 pm
If you're anything like the most of us, you have a bookshelf full of books you haven't read or looked at in years, including cookbooks. While cookbooks make great gifts and are often the aisle we hit hardest when it comes to impulse shopping at Barnes & Noble, the sad truth is that more often than not, they end up on our shelves gathering dust. Here's our helpful tips for rekindling the romance with those dusty volumes.
Don't Be Intimidated
An easy first step is to simply pick up your books and reviewing what you have. It may seem like a pain to go through the process of planning a meal by the book, but even browsing your books and the recipes inside will inspire you to try out new recipes or help you envision new meals when you're at the store. Tip, flag the recipes that you are most excited about— even if you don't make them this time, it will save you time in the future.
Search By Ingredient
One of the biggest impediments to trying a new recipe is the thought of having to make a major grocery run first. Avoid that by searching the index by main ingredient. If you have chicken breasts in the freezer, look for chicken recipes, it eliminates one thing you have to shop for. Tip, it's easiest to start by picking your protein—it will narrow down your recipe choices significantly, saving you time and tough decisions.
Embrace Substitutions
If you're drawn to a recipe that calls for kale, but have leftover spinach on hand, give it a try. You don't want to substitute across categories (there's butter in cookies for a reason), but more often than not, a marinade that works well on cod will also work well on the tilapia that's on sale. If you don't want to spend all of your money on expensive spices, pick the most important ones that you know you'll use again. Tip, often cookbooks will suggest good substitutions in the text, so pay attention when you're reading. You'll begin to learn which ingredients work interchangeably.
Pick One Recipe, Not An Entire Meal
Whoever you are serving will surely be impressed by a fancy, complete meal, but you are more likely to complete the task if it seems manageable. Pick one new recipe to try out and round the meal out with your old staples. Try this delicious Parmesan Asparagus recipe with a simple protein and some rice for something slightly new. If you want to branch out further, pick something like this Chicken Curry with a Twist. Trick, you most likely have some of the ingredients already and it is a full meal with just some Basmati rice.
Pay Attention to Tips and Tricks
Your cookbook author is published for a reason; he or she is an expert chef. Very often chefs will include their personal tips or tricks in recipes. Pay attention! You may learn a great new way to take apart a chicken, or a new way to use your stale bread. Chef's really do use the shortcuts to keep dinner service running smoothly, and so should you!
Photo credit: cookbookjunction.com
— Written by Elizabeth Monson
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Tags : cookbooks, how to choose cookbooks, recipe finding tips, Elizabeth Monson, Behind the BUrner
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