YumSugar

A Different Salad: Turnips in Sour Cream

YumSugar — Tue, 30 Sep 2008 05:30:12 -0700

During the period of transition from Summer to Fall, you may find that while you see a lot of Fall produce in the market, the weather isn't quite cold enough for stews. This turnip salad is the perfect dish to make during this brief season. Although it's uncommon to see recipes with uncooked turnips, they're actually delicious eaten raw, with a dense, crunchy texture, and a flavor similar to radishes. It's important to slice the turnips as thinly as possible, and to make sure the salad is seasoned liberally with salt and pepper. If raw onions are too overpowering, reduce the amount of shallots in your salad. To get this recipe, which calls for only four ingredients, read more.

Turnip Salad
Adapted from The Four Ingredient Cookbook by Joanna Farrow

Ingredients

3 turnips, peeled
1/4 cup finely minced shallots
3/4 tablespoon white wine vinegar, to taste
4 tablespoons sour cream
Salt and pepper, to taste

Directions

Thinly slice the turnips. Put in a bowl.
Add the shallots and vinegar, and season to taste with salt and liberal amounts of pepper. Toss together, then stir in sour cream. Chill well before serving.

Serves 4.

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Sunday Slow Cooker: Chicken and Sweet Potato Stew

YumSugar — Sun, 28 Sep 2008 06:00:19 -0700

Now that Summer's winding down and Fall is officially here, I'll be featuring a new series called Sunday Slow Cooker, with a set of easy-to-make one-pot recipes.

Today's hearty recipe calls for sweet potatoes and slow-cooked chicken thighs that'll be falling-off-the-bone tender by the time you return to the crockpot hours later. Alternatively, you can opt for thighs that have already been de-boned, or even boneless, skinless chicken breast. To get this Fall recipe, read more.

Chicken and Sweet Potato Stew
From Eating Well

Ingredients

6 bone-in chicken thighs, trimmed of skin and fat
2 pounds sweet potatoes, peeled and cut into spears
1/2 pound white button mushrooms, thinly sliced
6 large shallots, peeled and halved
4 cloves garlic, peeled
1 cup dry white wine
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 tablespoons white wine vinegar

Directions

Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker; stir to combine.
Put the lid on and cook on low until the potatoes are tender, about 5 hours.
Before serving, remove bones from the chicken, if desired, and stir in vinegar.

Serves 6.

285 calories; 6 g fat; 50 mg cholesterol; 35 g carbohydrate; 17 g protein; 5 g fiber; 519 mg sodium

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In Season or Out?

YumSugar — Fri, 05 Dec 2008 05:30:03 -0800

Since I discussed preparing items out of season with you earlier, I thought it would be interesting to see how many of you actually know what is naturally available during the Winter months. Take my quiz to find out!

Take the quiz

In Season: Butternut Squash

YumSugar — Thu, 12 Nov 2009 14:00:29 -0800

Perhaps the most-loved variety of Winter squash, butternut squash is to Thanksgiving what pumpkin is to Halloween: ubiquitous. Reasonably priced and versatile, with a long shelf life, these mild, vibrantly-hued veggies are at their best during the cold days ahead. When selecting, look for squash free of bruises, feel heavy for their size, and have a matte skin. Those with wider necks and smaller bulbs will have the most flesh. Because of its rigid exterior, butternut squash has an extended shelf life, and storing it for longer - up to a month, unrefrigerated, in a cool, dark place - can bring out its sweetness. Once peeled, the vegetable will keep for up to a week if covered tightly in the fridge. Learn how to make the most of it when you keep reading.

Let's Dish: Will You Only Cook an Item if It's in Season?

YumSugar — Thu, 04 Dec 2008 16:15:58 -0800

Today in the New York Times dining section, The Minimalist food personality Mark Bittman shares a recipe for asparagus prosciutto rolls.

Shortly after reading his column, I came across a critique of it on The Kitchn that makes a good point: Although the dish looks delicious, asparagus is completely out of season. Instead, The Kitchn suggests, why not opt for something lighter on the conscience, such as squash or roasted beets?

I'm curious to know how you stand on this issue. While it's not in season, the vegetable in question is available in most supermarkets, where it's often been flown in from Guatemala, Peru, and other warmer locations. Importing produce from South America more than likely leaves a larger carbon footprint than eating locally. Even if it doesn't, it goes against the progressive Slow Food philosophy of eating locally, seasonally, and sustainably. Is it unethical to cook an item when it's out of season? Or is it simply unrealistic to expect us to do otherwise? Where do you stand: Will you only cook with items that are in season?

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Do You Buy Discounted Seasonal Candy?

YumSugar — Fri, 06 Nov 2009 11:45:30 -0800

What's In Season: Peaches

YumSugar — Mon, 04 Aug 2008 15:00:41 -0700

Peaches are my favorite stone fruit. I love everything about them: their floral aroma, fuzzy skin, and juicy flesh. To take full advantage of the fact that right now is the apex of their season, I stopped by San Jose's J&P Orchards - quite possibly the last fruit orchard in Silicon Valley. After taking a stroll through his orchard, I spoke with owner Phil Cosentino about peach season. Find out what to look for in peaches when you read more.

While peaches are ready as early as May and available until late September, peach season is at its peak in July and August.
When selecting peaches at the fruit stand or grocery store, examine the area around the stem, as it indicates ripeness when picked. The stem cavity should be wide and open rather than narrow and restricted.
To select the sweetest peaches, take a look at the peach's base color. The peach's lightest color, regardless of shade (cream, yellow, orange, etc.), should be a warm hue. The best peaches will have no green undertones.
Whenever possible, visit a local peach orchard or fruit stand, as many large commercial grocery giants select peaches before they are meant to be plucked from the vine.
Don't squeeze peaches when selecting them; you'll simply bruise them. That said, it is perfectly fine to pick a bruised peach, as many of them are extremely sweet, and the bruises are harmless.

Do you have peach stands near your house? If you have other peach tips to offer, share them with me below!

Yummy Links: From Seasonal Maps to Passion Fruit Souffles

partysugar — Tue, 27 May 2008 09:00:01 -0700

Epicurious has a new map that will help you know which ingredients are in season at your local farmers markets. - The Epi-Log
When did the world of coffee get so slutty?- Chow
Speaking of coffee, check out this hysterical list of the eight most annoying types of people you'll find in Starbucks. I'm totally number six! - Holy Taco
Hot pink, zebra prints, and shiny disco balls make a fabulous look for a bachelorette party. - Hostess with the Mostess
Purchase hard to find Thai produce and pantry items online.- The Kitchn
Learn how to properly store beer. - SlashFood
What signs do you look for when choosing a restaurant? - Simply Stated
Fake a four-star restaurant dessert with this recipe for passion fruit souffle. - Chefs Gone Wild

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Sadly, Tomatoes Are Not in Season Right Now

YumSugar — Tue, 26 Feb 2008 16:20:31 -0800

A friend of mine was complaining about how she had an awful caprese salad the other day. I felt sad for her food misstep, but I couldn't really feel sorry for her. After all, neither tomatoes nor basil are in season right now.

Yet my friend doesn't seem to be the only one who is setting herself up for food disappointment. I snapped this pic at my local market the other day. Looks like they must be getting a lot of complaints about sad tomatoes, too.

So, if tomatoes are out, what is in? To get a list of some fruits and veggies that are in their prime right now, read more.

February is the end of Winter, and March will herald in the beginning of Spring. Right now try cooking with:

leeks
fennel
citrus
broccoli
chard
cauliflower
artichoke
radishes
asparagus
strawberries (in some places)
mushrooms
rhubarb
carrots
kale

Some of these are just starting up, so keep your eyes peeled!

Do you have a favorite recipe for any of those ingredients? Be sure to share it with us if you do!

What's in Season: Oysters

partysugar — Tue, 29 Jan 2008 13:43:31 -0800

A plate full of oysters on the half shell nestled gently on a bed of ice is deliciously rewarding and sublimely satisfying. I've been desperately looking for someone to enjoy oysters with since the season officially started in September! Although you can get oysters year round, much like citrus, they are best consumed now and in months with the letter R. If you love oysters as much as I do, take a moment to learn more about them. For tips on how to select and serve oysters, read more.

Oysters are best served with a light, crisp white wine. Muscadet and sparkling varieties are excellent choices.
When serving oysters, get six per person for appetizers and about a dozen per person for dinner.
Oysters should be alive until just before eating. When ordering oysters, use overnight delivery to ensure freshness.
Serve oysters with classic mignonette or lemon wedges. Horseradish and hot sauce also complement oysters.
Make sure to rinse oysters under cold water and discard any that are not tightly closed before eating.

Got a hot tip about oysters? Please share with us below!

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