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In Season: Sweet Limes

YumSugar — Thu, 05 Mar 2009 05:50:06 -0800

Although the assortment of produce seems to be more varied when the weather is warmer, I encountered an unusual fruit on a recent trip to the farmers market: the sweet lime. Also referred to as a Palestine sweet lime, the citrus fruit is native to India, where it's used medicinally to allay upset stomachs, nausea, and throat infections. It's still somewhat obscure in America, but the hardy lime, which blooms in Winter and Spring, has long been commercially grown in Vietnam, Egypt, along the Mediterranean coastline, and in states such as California and Florida. To learn how sweet limes get their yellow color, read more.

Generally, limes are picked while they're still green, but they actually turn yellowish in color when completely mature. Likewise, green sweet limes, while unoffensive, have yet to reach their full sweetness. Rather than having a high amount of sugar, the fruit contains less acid than ordinary limes, causing it to taste sweeter. Although the fruit's pale yellow flesh is praised for its mildness and palatability, some have described the fruit's taste as insipid due to its complete lack of tartness.

A few ways to use sweet limes:

Make sweet limeade, or add some to your ice water for a refreshing aroma.
Use the fruit's juice to make sweet lime-flavored granita.
Incorporate the fragrant peel into in a homemade marmalade.
Toss into a Winter fruit salad for an unusual bite.
Tone down your cocktails by using in place of sour limes.

If you've ever encountered sweet limes, how do you enjoy them?

In Season: Brussels Sprouts

YumSugar — Mon, 19 Jan 2009 14:00:29 -0800

I didn't grow up eating Brussels sprouts, and due to the vegetable's notorious reputation, I didn't think I was missing out on much. When I had my first bite of the vegetable a few years ago, I found that it wasn't bitter; rather, it was rich, sweet, and tender. I've been a devotee of the nutritious Brussels sprout ever since.

While Brussels sprouts are often available yearround, they're in their prime now: Peak season is from September to February. To find out what to look for, read more.

Choose firm, round, and heavy sprouts with leaves held tightly together.
Smaller heads have the sweetest taste.
Avoid overcooking Brussels sprouts at any cost; they'll taste bitter.
Aim to select heads of similar size, so they'll cook evenly.

Some preparation tips:

Halve sprouts and sauté them in a pan with olive oil and chopped bacon until brown crust develops. Then simmer until tender in chicken stock.
Shred sprouts by hand or in a food processor, sauté until crisp and tender, and drizzle with lemon juice before serving.
Boil whole Brussels sprouts until tender (do not overcook). Plunge in cold water bath, then toss with butter, salt, and pepper.
Toss whole with olive oil, salt, and pepper, and bake until crisp on the outside and cooked on the inside.
Slice and eat raw with olive oil, lemon juice, toasted almond slivers, and pecorino.

What tips do you have for preparing Brussels sprouts? Do you have a favorite method of cooking them?

Turkey Meatloaf Two Ways - Beginner and Expert

YumSugar — Wed, 14 Jan 2009 03:00:02 -0800

All I've craved since the holidays are my favorite childhood comfort foods, but I'm trying to eat healthy, nutritious, wholesome foods. That's why turkey meatloaf is perfect for this month - it's the best of both worlds. Although meatloaf made with ground beef isn't horrible for you, these recipes, which call for lean, ground, all-breast turkey meat, are even better.

The first recipe, a low-maintenance standby, is perfect for the casual cook. If you want to take your American comfort food to another level, however, opt for the second recipe. It elevates meatloaf with a roasted red pepper sauce, as well as vegetables that are sautéed before they're mixed in for extra tenderness. See both versions when you read more.

Beginner Turkey Meatloaf
From Ellie Krieger

Ingredients

3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, peeled
2 pounds ground turkey breast
1/2 cup chopped red bell pepper
2 eggs, beaten
2 teaspoons Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce

Directions

Preheat the oven to 350ºF.
In a small bowl, stir together the oats and milk.
Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion.
In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions.
Bake for about 1 hour or until an instant-read thermometer registers 160ºF.
Remove from the oven and let rest for 10 to 15 minutes before slicing.

Makes 8 1-inch thick slices.

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Expert Turkey Meatloaf
From Gourmet

Ingredients

Meatloaf:
1 1/2 cups finely chopped onion
1 tablespoon minced garlic
1 teaspoon olive oil
1 medium carrot, cut into 1/8-inch dice
3/4 lb cremini mushrooms, trimmed and very finely chopped in a food processor
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons Worcestershire sauce
1/3 cup finely chopped fresh parsley
1/4 cup plus 1 tablespoon ketchup
1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
1/3 cup 1% milk
1 whole large egg, lightly beaten
1 large egg white, lightly beaten
1 1/4 lb ground turkey (mix of dark and light meat)
Special equipment: a meat thermometer or an instant-read thermometer
Roasted Red Pepper Sauce:
1 small head garlic (2 inches in diameter)
1/2 lb plum tomatoes, halved lengthwise
1 large red bell pepper (1/2 lb)
1 teaspoon olive oil
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon balsamic vinegar, or to taste

Directions

Make roasted red pepper tomato sauce (can be made up to 1 day ahead): Preheat oven to 375°F. Cut off and discard top quarter of garlic head and wrap remainder in foil. Arrange tomatoes, cut sides up, in a foil-lined 13- by 9- by 2-inch baking pan and sprinkle lightly with salt. Add whole bell pepper and garlic (in foil) to pan and roast vegetables in middle of oven 1 hour.
Transfer bell pepper to a bowl and cover bowl with plastic wrap, then let stand about 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and transfer to a food processor or blender along with tomatoes.
Unwrap garlic and squeeze roasted cloves from skin into food processor. Add remaining ingredients and salt and pepper to taste, then purée sauce until smooth. Makes 3/4 cup.
Make meatloaf: Preheat oven to 400°F. Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.
Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)
Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes. Let meatloaf stand 5 minutes before serving.

Serves 6.

Nutritional Information: 1 serving meatloaf: 230 calories and 9 grams fat. Sauce: Each 2-tablespoon serving contains about 30 calories and 1 gram fat.

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7 Vegetarian Chili Recipes

YumSugar — Tue, 13 Jan 2009 03:00:48 -0800

Whether or not you're a vegetarian, these filling, rib-sticking chilis will satisfy your Winter appetite without weighing you down. For a textural change, use any one of these veggie-rich stews as a topping on baked potatoes, fries, or bed of garlicky, stir-fried brown rice.

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In Season: Persimmons

YumSugar — Wed, 07 Jan 2009 15:00:05 -0800

Despite the fact that it's Winter, don't limit your fruit intake to oranges, bananas, and apples. Next time you're at the market, pick up a few persimmons. The sweet, mild-flavored fruits, which originate from Asia, are in season between November and February.

Persimmons are bountiful in Asia, and are popular yard fruit trees in the United States, but if you've never enjoyed a persimmon before, know that there are two distinctly different kinds: fuyu persimmons and hachiyas. While they're both persimmons, fuyus and hachiyas have striking differences. Learn more about them when you read more.

Orange-red, acorn-shaped hachiya persimmons are very astringent when unripe, which means that if you eat them before their prime, you'll experience a bitter, tannic, chalky taste. When ready to eat, the variety will be soft and squishy to the touch with a jelly-like texture.

In contrast, tomato-shaped, light orange-hued fuyus are ripe when they are firm, yet give slightly to the touch, much like a peach. While the two kinds of persimmons are distinct, they're both aromatic and sweet. Here are some ideas for enjoying both of them:

Freeze soft hachiyas and eat them instead of ice cream.
Slice fuyus either cross-sectionally, like apples; or, for a pretty presentation, slice them laterally to show off their seeds' natural asterisk pattern.
Purée extremely ripe persimmons and mix into nutty batter for an enticing bread.
Use ripe hachiyas to make persimmon pudding.
Slice fuyus into a salad for added crunch, color, and flavor.

Have you been afraid to try persimmons until now? If you're already a fan, tell me how you like to enjoy them below.

New England Clam Chowder Two Ways - Beginner and Expert

YumSugar — Wed, 07 Jan 2009 03:00:31 -0800

For respite from the harshest Winter days, turn to the simple yet satiating Northeastern staple known as clam chowder. Not only will this soup provide you with warmth in the most bone-chilling weather, but its shellfish base will remind you that balmy Summer days at the beach aren't but several months away. This balanced, nutritious, one-pot meal can be made with shortcuts like bottled clam juice; or, for an extra-special soup, make the seafood base from scratch. To make either version of this New England classic, read more.

Beginner New England Clam Chowder
From the Culinary Institute of America

Ingredients

1 1/4 pound canned clams, minced, juices reserved
2-3 cups bottled clam juice
2 bacon slices, minced
1 onion, diced
2 tablespoons all-purpose flour
1 bay leaf
1/2 teaspoon thyme leaves, chopped
1 pound potatoes, peeled, diced
3 cups heavy cream or half and half
6 tablespoons dry sherry, or to taste
Salt, to taste
Freshly ground black pepper, to taste
Tabasco sauce, to taste
Worcestershire sauce, to taste
Oyster or saltine crackers, as needed

Directions

Drain the clam juice from the minced clams and combine with enough bottled juice to equal 3 cups of liquid.
Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes.
Add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.
Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency. Add the bay leaf and fresh thyme.
Add the potatoes and simmer until tender, about 15 minutes.
Meanwhile, place the clams and cream in saucepan and simmer together until the clams are cooked, about 5-8 minutes.
When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes.
Stir in the sherry. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce. Serve in bowls with the crackers on the side.

Makes 8 cups.

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Expert New England Clam Chowder
From Martha Stewart's Cooking School

Ingredients

5 dozen littleneck clams (quahogs), scrubbed
3 cups water
1 ounce salt pork, rinsed well and cut into lardons
1 tablespoon unsalted butter (optional)
1/2 large yellow onion, cut into small dice (1 cup)
1 large russet potato, peeled and cut into 1/2-inch dice (2 cups)
Coarse salt and freshly ground black pepper
1 sprig thyme
1 dried bay leaf
1/2 cup heavy cream

Directions

Cook clams and make broth: Combine clams and water in a medium stockpot, and then cover and bring to a boil. Cook until clams have opened, 5 to 6 minutes (discard any that remain closed). Use a slotted spoon to remove clams. Strain the broth through a fine sieve lined with a coffee filter; you should have about 4 cups (if not, add a little water). When clams are cool enough to handle, remove the meat from the shells and coarsely chop. Discard shells.
Build the flavor base: Rinse the pot and dry completely. Cook the salt pork over medium heat until some of the fat has rendered and the remaining meat is light golden, about 3 minutes. (If there is not enough fat to coat the bottom of the pot, add the butter). Add the onion and cook until translucent, about 3 minutes, stirring once or twice.
Add broth and finish soup: Return the strained clam broth to the pot, along with the potato, thyme, and bay leaf; season with salt and pepper. Bring to a boil, and then reduce to a simmer and cook until the potato is tender but not falling apart, 6 to 8 minutes (if desired, mash a few against the side of the pot to thicken the broth slightly). Stir in clams and cream and cook just until heated through, no more than a minute or so. (Do not boil, or cream will separate and clams will toughen.) Season with salt and pepper and serve immediately.

Makes 6 cups.

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5 Healthy Winter Salads

YumSugar — Fri, 02 Jan 2009 04:00:00 -0800

With Christmas and New Year's behind you, start off the year on the right foot with a focus on wholesome, healthful meals. For a dinner that's both hearty and light, turn to these salads. As a plus, their use of Winter ingredients means you're eating produce at its seasonal (and nutritional) peak. Read on to see what salads will be getting us through the Winter.

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Fast & Easy Dinner: Steak Salad With Balsamic Red Onions

partysugar — Fri, 19 Dec 2008 10:30:26 -0800

Instead of serving seared steak over the classic mashed potatoes, opt for a healthier variation in this simple salad.

The steak is placed atop a bed of peppery watercress, fresh oranges, and red onions sauteed until soft in balsamic vinegar. The final dish is balanced in both texture and flavor. Check out the recipe and read more.

Steak Salad with Balsamic Red Onions
From Real Simple

Ingredients

1 1/2 pounds sirloin steak, about 1 ½ inches thick, cut into 2-inch cubes
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
3 tablespoons olive oil
1 medium red onion, cut into ½-inch slices
1/3 cup balsamic vinegar
1 bunch watercress, cleaned
2 oranges-peeled, cut into rounds, and seeded

Directions

Place the steak on a large plate and sprinkle with the salt and pepper on all sides.
In a large nonstick skillet, over high heat, heat 1 tablespoon of the olive oil. Add the steak pieces and cook 4 to 5 minutes on each side for medium rare. Remove from the pan and cover to keep warm.
Reduce heat to medium-high and add the onion, tossing occasionally until crisp-tender and lightly browned, about 5 minutes.
Add the balsamic vinegar and cook 2 minutes more.
In a large bowl, mix the watercress with the orange sections and the remaining olive oil.
Divide the steak evenly among 4 shallow bowls and top with the glazed onions. Serve with the watercress and orange sections.

Serves 4.

NUTRITION PER SERVING: CALORIES 395(45% from fat); FAT 20g (sat 5g); CHOLESTEROL 73mg; CALCIUM 104mg; CARBOHYDRATE 15g; SODIUM 653mg; PROTEIN 38mg; FIBER 2g; IRON 3mg

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Latkes Two Ways - Beginner and Expert

YumSugar — Wed, 17 Dec 2008 03:00:20 -0800

In case you aren't familiar with them, latkes (or latkas, depending on where you're from), are fried potato pancakes traditionally prepared during the Jewish Hanukkah festival. Although latkes come in many shapes and forms - from zucchini variations to beet renditions - the classic latke is made of shredded potatoes, oil, and seasoning. It's garnished with sour cream or applesauce.

You don't have to be celebrating Hanukkah to enjoy latkes: When topped with smoked salmon and crème fraîche, they're the perfect appetizer at a holiday party. They're also a great side dish alternative to roasted or mashed potatoes. If you're a beginner, make things easier on yourself with already-shredded potatoes, or to go truly gourmet, try making your own savory applesauce. To see both recipes, read more.

Beginner Latkes
From Rachael Ray

Ingredients

1 (24-ounce) bag shredded potatoes for hash browns
1 large carrot, peeled
1 medium onion, peeled
2 eggs, beaten
2 teaspoons salt
1 teaspoon baking powder
3 tablespoons matzo meal, cracker meal or all-purpose flour
Vegetable oil, for frying
2 cups chunky apple sauce
1 cinnamon stick
1 cup sour cream

Directions

Heat 1/2-inch oil in a large skillet over medium to medium high heat. To test oil, add a piece of bread to the pan. It should turn golden brown in a ten-count. Adjust heat, as necessary.
Place potatoes in a large bowl. Using a hand grater, grate the carrot and onion into the bowl. Add eggs to the bowl. Add salt and baking powder, then sprinkle in meal or flour. Combine vegetables and meal with a wooden spoon.
Drop mixture into oil in 3-inch mounds, press down gently with spatula to form patties. Fry in batches of 4 to 6 patties depending on the size of your skillet, 1-inch apart, until golden, about 3 minutes on each side.
Put chunky applesauce and the cinnamon stick in a saucepan over medium heat and warm for 3 to 4 minutes.
Drain latkes on paper towels or parchment lined tray. Serve with warm applesauce and sour cream.

Makes 12 latkes, or 6 servings.

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Expert Latkes
From Bon Appétit

Ingredients

Rosemary and Brown Butter Applesauce:
3 cups unsweetened apple juice
3 4-inch fresh rosemary sprigs
1 1/2 cinnamon sticks
3 1/2 pounds (7 to 8 medium) Braeburn apples or other tart-sweet apples, unpeeled, quartered, cored, cut into 1-inch chunks (about 12 cups)
3 tablespoons unsalted butter

Latkes:
6 large russet potatoes (4 pounds)
2 tablespoons (1/4 stick) unsalted butter
1 cup finely chopped shallots (about 6)
2 teaspoons coarse kosher salt
1/2 teaspoon freshly ground black pepper
12 tablespoons (about) prepared usli ghee* or clarified butter, divided

Directions

Make applesauce: Combine first 3 ingredients and large pinch of salt in large pot. Boil until juice is reduced by half, about 8 minutes. Mix in apples. Cover; cook over medium heat until apples are very tender, stirring occasionally, about 35 minutes. Uncover and, if necessary, cook until liquid evaporates. Discard rosemary and cinnamon.
Transfer apples to food mill fitted with fine or medium plate and pass apples through mill (or press through coarse sieve) into medium bowl; discard skins.
Melt butter in small skillet over medium-low heat. Cook until butter browns, stirring occasionally, about 4 minutes. Mix brown butter into applesauce. Cover and chill. Can be made a day in advance (bring to room temperature or rewarm before serving).
Make latkes: Cook potatoes in large pot of generously salted boiling water until partially cooked (tester will meet some resistance), about 15 minutes. Drain potatoes, rinse in cold water, and drain again. Peel, cover, and chill until very cold, at least 4 hours and up to 1 day.
Coarsely grate potatoes into large bowl.
Melt butter in large ovenproof cast-iron skillet over medium-low heat. Add shallots; sauté until soft, about 6 minutes.
Add shallot mixture, 2 teaspoons coarse salt, and 1/2 teaspoon pepper to potatoes (reserve skillet). Toss to blend evenly (do not compact potato mixture).
Preheat oven to 450°F. Melt 4 tablespoons ghee in reserved skillet over medium heat. Add half of potato mixture (5 1/2 to 6 cups). Stir gently until ghee is absorbed, about 2 minutes. Spread potatoes to even layer, then press firmly with metal spatula to compact. Cook 5 minutes, pressing and flattening occasionally. Reduce heat to medium-low. Place slightly smaller skillet atop potato cake. Weigh down with heavy can (such as 28-ounce can of tomatoes). Cook potato cake 15 minutes, pressing occasionally.
Remove can and small skillet. Press potato cake again to flatten. Spread with 2 tablespoons ghee.
Place skillet in oven and bake potato cake uncovered 15 minutes. Run narrow spatula around potato cake. Turn out onto platter, bottom (crusty) side up. Immediately cut into wedges and serve with applesauce. Repeat with remaining potatoes and ghee.

Serves 8 to 10, with 3 cups of applesauce on the side.

*Indian clarified butter (also called ghee); available at some supermarkets and specialty foods stores and at Indian markets.

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Rachael Ray Uggs: Love It or Hate It?

YumSugar — Tue, 16 Dec 2008 05:30:30 -0800

Somewhere in between winning an Emmy and hosting the Burger Bash, Food Network star and TV personality Rachael Ray found time to custom-design these Winter boots. The boots were a part of Ugg Australia's Art & Sole auction, a charity fundraiser that benefits St. Jude Children's Research Hospital. The shoes auctioned off for a whopping $2,350 - the second-highest closing bid, behind Ugg boots designed by Kelly Ripa. Ray sprayed hers burnt-orange and adorned them with a whisk and her trademark phrase, "Yum-o." What do you think of her design?

Source