Blue Island Oyster Company

Blue Island Oyster Company, West Sayville, Long Island
Keeping it real in the South Bay Yesterday I was a guest at the Blue Island Oyster Company on Long Island along with 4 of my colleagues from Neuman's Kitchen. Prior to this visit, the only thing I knew about oysters was that I loved them and they were difficult to open, so I was very excited to see the operation and find out how they are grown and processed. Blue Island sells wild oysters from the South Bay which are harvested by freelance divers, as well as running a farming operation. They also source oysters from around the world and distribute all over the country. Blue Island is famous for their wild-caught "Naked Cowboy" oyster which they treated us to at lunch.

Docks at the oyster farm

I learned that oysters are amazingly resilient and easy to grow (once you figure out your systems). The process starts with creating a warm still bath for the oysters to spawn (the "Maternity Ward"). Warm water promotes the development of gametes which are necessary for fertilization. The other thing they need is nutrition in the form of phytoplankton which occur naturally during certain times of the year. Blue Island also grows their own supply in a super-cool, Back-to-the-Future-type lab complete with bubbling bags of colored liquids, extra added CO2, lots of PVC pipes, and homemade ingenuity. Fascinating fact: Oysters are sequential hermaphrodites, which means they can change sex repeatedly (usually once a year), but can only be one sex at any time.

The Maternity Ward

  
Left to right: phytoplankton tanks; our guide; the tanks outside.

Back to the story, after they release their eggs, they are gathered and transferred into protected tanks — which have a continual flow of bay water pumped through them — to grow and thrive. As they develop they are moved to different tanks, each new tank has a larger filter and screen system in them so they can be easily moved from place to place. Eventually they go into tanks outside their buildings in the bay. This worried me as they are in tanks basically in a marina with boats and fuel and who-knows-what in that water. But the oysters have an amazing filtration system so oyster beds are great for the environment! Keenan, one of the Blue Island guys — and a wonderful host, told us that they are completely clean 45 minutes after being put out in the farm which is miles offshore. There they live for about 3 years till they are large enough to harvest.
 
Left to right: the oyster tumbler; freshly purged steamers.


Sorting and bagging oysters

One part of the process — which I found fascinating — was when they are about 1/2 inch in diameter they are put into a tumbling machine which rolls then thus breaking off the thin new outer growth on the edge of their shells. This causes the shell to grow thick and more bowl shaped instead of long and flat thus creating a deeper bowl for the oyster to form. Besides the tumbling process, there's quite a bit of work done to make the oyster more attractive, including power washing, scrubbing, sorting, and bagging. They also sell clams (steamers) which they purge in a fresh water tank system, (something I had never seen before and which they described as something nobody else does) so you don't have to deal with they annoying sand crunching in your mouth. Blue Island Oyster Farm is an example of people working with nature in a sustainable way, employing local people, and strengthening the local economy. A delicious win-win-win for all involved. Thanks for a great day!

Lunch!

New Favorite Stuff

Discoveries and things I have learned lately I would like to share with you some of my new favorite food things. Since returning to the kitchens of NYC, I have encountered many new ingredients to add to my bag of tricks.

Elderflower presse

Elderflower Presse is something I originally tried in London. It’s a popular children’s drink, usually diluted with water, sometimes with seltzer. It is very refreshing and fragrant. It is made with Carbonated Spring Water, Sugar, Fresh Elderflowers, Fresh Lemon Juice, and Citric Acid. I like to mix it into my Lilet or some vodka. Or sometimes I just take a swig from the bottle. You can also reduce it and use it in a sauce for grilled peaches or pears. If you want the same flavor in an alcoholic base, try Saint Germain liqueur. The liqueur is made from the same elderflower, which blooms through the spring and summer. Still produced in an artisanal manner, the liqueur is made from flowers that are gathered from the hillsides in the French Alps during a short four- to-six-week period in spring. According to the company's website, the picked flowers are bicycled to a collection depot (really?) where they are immediately macerated to preserve the fresh flavors of the bloom. Extracting the flavors of this flower is not an easy process, and the Saint Germain company keeps theirs a family secret. Each bottle of Saint Germain ($33.09 for 25 oz) is individually numbered which says classy to me!

Chianti Vinegar

This is a much more flavorful and a less overused choice than Balsamic. The benefit of creating a wine vinegar from a single grape variety, is that the character of the grape is retained in the final vinegar. That means that Chianti’s rosy-purple hue and bright flavor shines through. This elegantly crisp, robust, and well balanced vinegar (taken from their advertisement) is the culmination of a centuries old Italian winemaking tradition. It reminds me of cherry and plum. Use it anywhere you want to add the flavor of Chianti. It can add complexity to marinades and pasta sauces, or reduce it to make a killer glaze for grilled meats.

Aleppo Pepper

This beautiful pepper is also known as the Halaby pepper. It starts as pods which ripen to a burgundy color and is then semi-dried, de-seeded, then crushed or coarsely ground. The pepper is named after Aleppo, a long-inhabited city along the Silk Road in northern Syria, and is grown in Syria and Turkey. It is excellent at added a little heat to meat, chicken and fish. Great on some nice homemade pizza. Kind of reminds me of Ancho chile, but more interesting.

Xanthan Gum

My first encounter with Xanthan gum was when I was experimenting with Gluten-free baking. It is often added to improve texture and make a better crumb. You must use it very sparingly, about 1/8 of a teaspoon to about 3 cups of batter but it does do the trick. It is an ingredient which has been on the industrial market forever. It is commonly used as a food thickening agent and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating). All weird science to me! But now I have discovered it is the bomb when it comes to emulsifying sauces. I always used dijon to keep my salad dressings in suspension but it adds a flavor I don’t always want. Using Xanthan gum I can achieve a perfect texture and it never separates! Home made ice cream also benefits from a pinch (but do your research first to see the most effective way to incorporate it).

Vadouvan Curry

Vadouvan is a ready-to-use blend of spices that is a French derivative of a masala. It is an Indian curry blend with added aromatics such as shallots and garlic. The spice blend is thought to have originated from French colonial influence in the Puducherry region of India. Indian recipes for Vandovan blends vary but most contain at minimum, pounded onion, garlic, fennel seeds, cumin seeds, mustard seeds and fenugreek. The mixture is dried in the sun and then crushed, but still has large bits in it. (thanks Wiki). Vadouvan is sweet and just a tad smoky and is not heavy on cumin which I think can be overpowering. Great on roasted veggies like butternut squash, or in grains. Chicken loves it! Blend it into some butter to spread on your French radishes.

Malt Vinegar powder

This ingredient could change your world. One of the problems I have when trying to up the acidity in a mayo or aioli is it gets too thin. In catering, that can be an issue because when making elegant little hors d’oeuvres we try to put our sauces in squeeze bottles or pasty bags for fast delivery at on site events, so viscosity is an issue. Malt powder does the job and actually acts as a thickening agent. Besides sauces, it can add a nice tangy, vinegary flavor to your snacks and dishes. Use it on vegetables, salad dressings, chicken wings, pork, fish, popcorn & potato chips! Use it for to add a salt & vinegar flavor to your fish & chips. Add to your fish prior to breading to infuse the flavor into the fish without making it soggy. Careful when opening the package as the powder will go right up your nose like Wasabi!

Calamondin Marmalade

I first had Calamondin jam when my parents brought home small jars of it from their adventures on the Jewish Riviera, Miami Beach. It was like orange marmalade but better and more interesting. Then I never saw it again. Recently my friends were in Florida and asked if I wanted anything and it hit me! Bring me the jam. Calamondin oranges originated as a cross between a tangerine and a kumquat and they grow in the South. They smell sweet, but are surprisingly tart. Despite its outer appearance and its aroma, the taste of the fruit itself is quite sour, although the peel is sweet. Calamondin marmalade can be made in the same way as orange marmalade. Like other citrus fruits, the calamondin is high in vitamin C. The fruit can be frozen whole and used as ice cubes in beverages such as tea, soft drinks, water, and cocktails. The juice can be used in place of lemon juice. It makes a fantastic glaze for ham, and is excellent on duck. You can buy it online. My friends brought me all natural calamondin marmalade made by Pelican Bay Ltd. And of course it’s excellent on toast.

So, what's new with you?

Bok Choy

Excellent Ingredient of the Week
You should have no trouble finding bok choy at the market all year round. Look for a plant with firm stalks that is free of brown spots. Wrapped in paper towels and stored in the vegetable crisper section of the refrigerator, bok choy should keep for up to a week. 
There is baby and full grown Bok choy, both are delicious.For salad I recommend baby bok choy, its more tender. When the time comes to start cooking, you'll find that bok choy is extremely adaptable. Boiling, steaming, stir-frying and even deep-frying are all possibilities. What ever cooking method you choose, be sure not to overcook the bok choy - the stalks should be tender and the leaves just wilted. 
The veggie is packed with vitamins A and C — one cup of cooked bok choy provides more than 100% of the recommended dietary allowance of A, and close to two-thirds the RDA of C.
Most people eat it cooked but it is an excellent salad green....

Bok Choy Salad

Ingredients for dressing
1/4 cup olive oil
1/4 cup toasted sesame oil
1/4 cup rice wine vinegar
1/3 cup white sugar
3 tablespoons soy sauce

UPDATE Reader Melvin Detroit suggests upping the vinegar for a little more punch and using a different sweetener like agave syrup or honey. I also think adding a little something spicy like sambal would be great. Vinaigrettes like this are endlessly customizable — have it your way!

Ingredients for salad
2 bunches baby bok choy, cleaned and sliced
1 bunch green onions, chopped
1/4 cup cashews, toasted
1 orange sectioned
homemade wonton noodles (optional)

Procedure
In a glass jar with a lid, mix together olive oil, sesame oil, rice vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed. Combine the bok choy, green onions, cashews, orange segments, in a salad bowl. Toss with dressing, top with wonton noodles and serve. To make wonton noodles, buy a pack of wonton wrappers in the market, cut into slivers and deep fry. They make a great snack and we New Yorkers love them in their wonton soup!

Getting the most from my herb garden

This year's fine herbage! Now that we are on the edge of winter and have already had our first frost, I am starting to plan my all homemade Christmas gifts. A few years ago, my circle of creative food friends decided we would only exchange gifts we made ourselves. What a relief! No shopping with the cranky hordes of humanity!

This is something anyone can do. It doesn't have to be labor intensive fussy baking, though that is always appreciated if that's your thing. Sometimes it's just a matter of planning and gathering. One of my best projects is my "Fine Herbage" mix. I cut and dry large bunches of herbs from the garden by tying them up with jute and hanging them in the garage to dry (which in this part of the country takes about a week). Then I start the "schmooching" process of rubbing them in my hands to release all the leaves and remove the stems. I do this a few times getting a finer mix each time. Then I put the mixture through a series of strainers to remove the small bits of stem which sneak in. Then into clean jars, print up some labels and you will have a great mixture to use all year!



This year's mix includes Rosemary, Thyme, Sage, Marjoram, Tarragon, Mint and Oregano. I saved some Lavender blossoms from earlier in the season which I will mix in.

Do any of you give homemade gifts for the holidays? If so, please share in the comments.

Vegetables on Parade

Here's an idea for a festive holiday centerpiece: This time of year there are all kinds of beautiful fruits and vegetables in the market and it's really fun to use them as centerpieces instead of flowers. The first thing you need to do is find some kind of container (glass vase or cake plate or something from the garden) that you can secure a piece of floral foam to. I like to use the green cones which I stick down with a little hot glue and some floral tape. Don't worry, that will all be hidden. Sometimes I wrap the foam cone in foil so if you see bits of it through the decoration — it looks festive! I shop all the best markets looking for heirloom varieties like purple beans and dragons breath red radishes. I also like Lady apples and Seckel pears. Globe artichokes and baby squashes are great as well.



Starting from the bottom, and working as I turn the piece, I start sticking 1/2 toothpicks into the veggie and then the foam. I personally like to work one vegetable each row, but you can freeform it and go crazy! The centerpieces are best assembled the day you will display them but do hold up for 2 days. Then take them apart and use all the produce in your kitchen. Be sure to remove all the toothpicks first — ouch!

Have you ever used veggies as a centerpiece?

Guests Bram and Monica Meehan: Summer Grilling

Excellent Ingredient Equipment of the Week
A note from Stacy: This week, the excellent ingredient is actually a piece of equipment — your grill. Its good for so much more then just hot dogs. Monica and Bram have all kinds of creative ideas for your grill and if all else fails check out Mark Bittman's 101 Fast Recipes for Grilling.

Charcoal? Propane? Whichever suits you and your style of cooking. The important thing is to use that grill in the hot summer months by trying out all kinds of meats, seafood, vegetables, and fruits. We'll often just look around at what we've got and what's fresh and on sale and then, as Stacy noted, let Bittman tell us what to do with it.

Salmon Grilled Between Romaine Lettuce Leaves

This old standby comes from Bob Blumer, who gives us a delicious way to grill fish without having to worry about it sticking to the grate. Monica will usually make an artichoke heart-lemon-chive-olive oil tapenade that gets wrapped with the salmon, the remainder passed at the table. The other day we substituted Swiss Chard for the lettuce, and grilled up rest of the stems and leaves quickly beforehand for a wilted salad.

Ingredients
four 3-foot pieces of twine, or other non-flammable natural fiber
four 6 oz. salmon fillets or steaks — fillets are easier to eat, steaks are easier to wrap and cook
eight large outer romaine lettuce leaves
2 teaspoons olive oil
three lemons — two juiced, one sliced thinly
salt and freshly ground black pepper

Procedure
Soak twine in hot water for 5 minutes. Rinse salmon in cold water and pat dry with towel. Repeat the following for each piece of salmon: rinse two romaine leaves in water, shake off excess water. Drizzle 1/2 teaspoon of oil over the inside (concave) side of leaves. Place salmon fillet in the center of one leaf (concave side up). Pour the juice of 1/2 lemon over salmon, trapping the drippings with the leaf, then season with salt and pepper. (or top with artichoke tapenade.) Place the second leaf, concave side down, over salmon. Fold the ends of the bottom leaf up to keep juices trapped, and wrap the string around the leaves to seal. Tie string in a knot.

Cook lettuce-wrapped fish on hot grill for no more than five minutes a side. For added drama, serve wrapped and have guests remove the string; the leaves are edible, and, if not too blackened, pretty good.

artichoke tapenade

Ingredients
1 can artichoke hearts
olive oil, to taste
juice and zest of 1 lemon, to taste
chives, to taste
salt and pepper, to taste

Procedure
Chop everything well, and mix, tasting as you go. This recipe is not an exacting thing, obviously!

Grilled Mussels with Herb Butter

Our most recent discovery is grilled mussels — it's really absurd how easy this recipe is. A pound of mussels (around 40) are inexpensive (even in Santa Fe) and will feed two people with some grilled bread and a salad; remember to discard any mussels that stay open before they're uncooked and that stay closed after they're cooked.

Ingredients
fresh mussels, about 1/2 pound per person
1/4 cup butter (or more)
parsley and/or other fresh herbs
lemons

Procedure
In a small pot, melt 1/4 cup (1/2 stick) butter over medium heat. Remove from heat and stir in 3 tablespoons chopped fresh parsley. Heat grill to medium-high.

Place mussels on grill in a single layer; they won't fall through the grate, but work in batches if necessary. Grill two lemon halves, cut side down.

Cook until mussels open and lemons are warmed through and browned, about five minutes. With tongs, transfer mussels to a large platter. Pour herb butter over mussels; sprinkle with coarse salt and ground pepper. Serve with lemons.

Chicken Satay Sandwich with Peanut Sauce
and Cucumber-Onion-Pepper Relish

This simple recipe from SheSimmers takes the components of a traditional Thai Satay meal and turns it into a grilled sandwich.

Ingredients
Satay marinade — recipe here
Thai peanut sauce — recipe here
cucumber relish — recipe here
boneless, skinless chicken breasts or thighs
Ciabatta rolls
cilantro

Procedure
Marinate the chicken for a few hours. Grill chicken over medium to medium-high heat until cooked; lightly grill rolls. Allow your guests to assemble their own sandwiches, topping with the cucumber relish and peanut sauce (and maybe some kimchi).

Fiddlehead Ferns

Excellent Ingredient of the Week
From Wikipedia:

Fiddlehead ferns grow wild in wet areas of Northeastern North America in spring. Fiddleheads are a traditional dish of northern New England (especially Maine) in the United States, and of Quebec, Ontario and the Maritimes in Canada. They are typically steamed or boiled before being eaten hot, with hollandaise sauce, butter and lemon or vinegar, or chilled, in salad or with mayonnaise.

The government says: To cook fiddleheads, remove the yellow/brown skin, then boil the sprouts twice with a change of water between boilings. Removing the water reduces the bitterness and the content of tannins and toxins.

The cooking method recommended by gourmets is to spread a thin layer in a steam basket and steam lightly, just until tender crisp. Fiddleheads are available in the market for only a few weeks in springtime, and are fairly expensive. Fiddleheads contain various vitamins and minerals, as well as omega-3 and omega-6 fatty acids. They are a source of antioxidants and dietary fiber. They are low in sodium, but rich in potassium, which may make them suitable for people who need a low-sodium diet. They taste like asparagus or green beans with a slightly bitter edge, have a short shelf life and are very expensive so if you get them cook and eat them immediately. Here’s another way to cook them:

Dan Kluger’s Roasted Fiddlehead Ferns

Ingredients
4 cups fiddlehead ferns
4 tbs. extra-virgin olive oil
Kosher salt, to taste
4 tbs. thinly sliced green garlic (white and light-green part only)
Freshly ground black pepper, to taste

2 lemons (1 for zesting, 1 cut into 4 wedges)

Coarse sea salt, for finishing

Procedure
Preheat oven to 500°F. Trim away any brown or woody ends from the fiddleheads. Wash them thoroughly in several changes of water, removing any papery husks, and dry them. Place a large oven-safe skillet or sauté pan in the oven, and heat for 3 minutes. Remove the pan from the oven, and add the oil. Add the fiddleheads to the pan and season with kosher salt. Return the pan to the oven, and cook the fiddleheads until tender, approximately 5 to 7 minutes, stirring occasionally. Add the green garlic, toss with the fiddleheads, and cook in the oven for 30 more seconds. Remove the pan from the oven. Divide the fiddleheads among four plates and finish with pepper, lemon zest, and sea salt. Serve with lemon wedges.

Farro

Excellent Ingredient of the Week
Farro, ever heard of it, ever cooked it? Well if not, carpe diem, baby! Farro is not wheat, but a plant and grain all its own. A grain of farro looks and tastes somewhat like a lighter brown rice. It has a complex, nutty taste with undertones of oats and barley. Because farro contains a starch similar to that found in Arborio rice, it behaves much like risotto, releasing a creamy, binding liquid when cooked. But unlike risotto, farro doesn't become gummy; instead, it retains its tender, distinct bite, even if it sits awhile after cooking. Farro can be put into soup and when the grains combine with beans, chickpeas, greens and seafood, great things happen. Farro is rich in fiber, magnesium and vitamins A, B, C and E. It grows best in barren, high-altitude terrain and is almost always grown without chemical pesticides or fertilizers. Because it is so easily digested and so low in gluten, farro can often be eaten by people who are normally gluten-intolerant. Farro flour, made from ground grain, can be used for making both bread and pasta.

Here are some recipes from The New York Times:

Farro With Tomatoes And Pecorino

Ingredients
1 1/2 cups whole-grain farro
2 teaspoons fine sea salt
1 bouquet garni (1 sprig rosemary, 1 sprig sage, and 1 garlic clove, tied together in cheesecloth)
7 tablespoons extra-virgin olive oil
2 peeled garlic cloves, chopped
3 cups cherry tomatoes, stemmed and halved
10 basil leaves
Pinch of red pepper flakes, crushed
1 to 1 1/2 cups vegetable broth
6 tablespoons grated Pecorino cheese
Freshly ground black pepper to taste
Optional shavings of Pecorino cheese

Procedure
Rinse the farro in a fine sieve and rinse under cool running water. Transfer to a large, heavy saucepan and cover with 1 1/2 inches of water. Add the salt and bouquet garni. Bring to a boil, reduce heat and allow to simmer, uncovered, for 15 minutes. Drain, and spread the farro in a shallow pan to cool off. Drizzle with 1 tablespoon of the olive oil, mix well and let rest.Place a heavy saucepan over medium-high heat, add 4 tablespoons of oil and the garlic, and saute for 1 minute. Add the tomatoes, 5 basil leaves and hot red pepper to taste. Add the farro, mix very well and add 1/4 cup of the vegetable broth. Cook over medium heat, stirring slowly and constantly. Add more broth when the farro has absorbed the previous liquid. Keep adding broth until the farro is tender but still has a bit of bite, about 17 minutes. Stir in the grated Pecorino, the remaining basil leaves and the rest of the oil. Stir well. Season to taste with salt and pepper. Serve the farrotto in soup bowls, topped with shaved Pecorino, if desired. Yield: 6 servings

You can also take it to the sweet side:

Farro and Maple Syrup Pudding

Ingredients
1 1/2 cups whole-grain farro
3 cups whole milk
1 cup heavy cream
2 tablespoons unsalted butter, melted
1/3 cup maple syrup
1/4 teaspoon fine sea salt
3 large eggs, lightly beaten
1/4 cup dark brown sugar

Procedure
Put the farro in a fine sieve and rinse under cool running water. Transfer to a bowl, cover with two inches of water, cover the bowl with plastic wrap and refrigerate overnight. Preheat oven to 275 degrees. Drain farro and set aside. In a bowl, mix together the milk, cream, melted butter, maple syrup, salt and eggs. Add the drained farro, mixing well. Pour mixture into a greased 1 1/2-to-2-quart shallow casserole dish and bake on the middle level for 30 minutes. Stir the mixture and sprinkle the top with the brown sugar. Raise the oven heat to 300 degrees and bake for 30 to 40 minutes more, until set. The farro pudding can be served hot, warm or cold. It can also be served plain or with whipped cream, nut biscotti, fresh fruit or a combination.

Avocados and Avocado Gelato

Excellent Ingredient of the Week
Today lets' talk about the avocado. Because we all have them, they are cheap around here and all anyone does is make guacamole. I have a recipe for avocado gelato, so there! But first, what are the benefits of avocados? Here are some odd facts:

• European sailors en route to the New World used mushed avocados in place of butter.
  
• There are more than 80 varieties of avocados. The most common is the year-round Hass avocado, whose original mother tree still stands in California.
  
• The avocado is also known as an alligator pear, because of its shape, green skin, and rough texture of the Haas variety. (The Florida avocado has a shiny, smooth surface.)
  
• The two main U.S. producers of the fruit are California and Florida. The Golden State far outranks the Sunshine State, however, with more than 6,000 groves accounting for about 90% of avocado crops.
  
• Avocados are a good source of fiber, potassium, and vitamins C,K, folate, and B6. Half an avocado has 160 calories, 15 grams of heart-healthy unsaturated fat, and only 2 grams saturated fat. One globe contains more than one-third daily value of vitamin C, and more than half the day’s requirements of vitamin K.

So the obvious choice for the avocado is salad. Or in salad dressing, puree 1/2 an avocado in your ranch dressing, dips or guacamole. But they can be so much more! Think avocado wontons, avocado can be a bowl for a scoop of crabmeat salad, or smoked salmon mousse, or ...

Avocado Gelato

This recipe calls for a crushed vitamin C tablet, which is the trick to retaining the bright green color of the avocados without affecting their flavor. Brilliant!

Ingredients
2 cups whole milk
3/4 cup sugar
3 (4- by 1-inch) strips fresh orange zest
2 tablespoons cornstarch
2 firm-ripe California avocados (1 to 1 1/4 lb total)
1 (500-mg) vitamin C tablet, crushed to a powder

Procedure
Bring 1 3/4 cups milk, 1/2 cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over moderate heat. Whisk together cornstarch and remaining 1/4 cup milk in a small bowl until smooth, then whisk into simmering milk. Bring to a boil, whisking constantly, and boil 1 minute. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently. Discard zest. Quarter, pit, and peel avocados, then purée with vitamin C and remaining 1/4 cup sugar in a food processor until smooth. Add milk mixture and blend well. Freeze avocado mixture in ice cream maker. Transfer to an air-tight container and freeze until hardened, about 1 hour. Ice cream can be made 1 week ahead.

Leeks

Excellent Ingredient of the Week
Today we are going to discuss leeks. My dad told the same joke every time someone mentioned leeks. How do you make vichyssoise? First you take a leek. I laughed every time.

So what's the deal with leeks? It seems you buy them and throw out most of them. Leeks has a mild onion-like taste. In their raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves. One of the most popular uses is for adding flavor to stock. The dark green portion is usually discarded because it has a tough texture, but they can be sauteed or added to stock. A few leaves are sometimes tied with twine and other herbs to form a bouquet garni. Leek is typically chopped into thin slices. The slices have a tendency to fall apart, due to the layered structure of the leek. Leeks are usually sandy and need to be well soaked before adding to soups or stews. The different ways of preparing the vegetable are:

• Boiled, which turns it soft and mild in taste.
  
• Fried, which leaves it crunchier and preserves the taste. We make frizzled leeks this julienne to top soups or salads.
  
• Raw, which can be used in salads, doing especially well when they are the prime ingredient.

Leeks are an ingredient of cock-a-leekie soup, leek and potato soup, and vichyssoise, as well as plain leek soup. Leeks also make a great tart, here is a recipe!

leek and cheese tart

Ingredients Pate Brisée, or your favorite pastry dough All-purpose flour, for rolling out your dough 2 medium leeks, white and pale-green parts only, thinly sliced and rinsed well 1 ounce (2 tablespoons) unsalted butter 2 large eggs plus 1 large egg yolk, lightly beaten 1/2 cup heavy cream 2 tablespoons creme fraiche 1/2 cup grated Gruyere cheese 1/4 cup chopped mixed herbs (such as tarragon, basil, chives, parsley, or chervil) 1/2 teaspoon coarse salt Freshly ground pepper Procedure Preheat oven to 350 degrees. Roll out pate brisée into a 1/4-inch-thick rectangle on a lightly floured surface. Fit dough into a 4 1/2-by-13 3/4-inch rectangular tart pan. Prick bottom with a fork. Chill in freezer for 30 minutes. Line dough with plastic wrap, and top with pie weights or dried beans. Bake until edges are golden, about 20 minutes. Remove pie weights and parchment, and bake until bottom is golden, 10 to 15 minutes more. Let cool in pan on a wire rack.

Meanwhile, saute leeks in butter over medium-high heat, stirring frequently, until leeks are just tender, 4 to 5 minutes. Transfer leeks to a bowl, and let cool slightly. Add eggs and yolk, cream, creme fraiche, cheese, herbs, and salt to leeks, and stir to combine. Season with pepper. Spoon filling into cooled tart shell. Bake until filling is set in the center, 30 to 35 minutes. Let cool in pan on wire rack. Remove from pan and cut into squares.

Cranberry

Excellent Ingredient of the Week
Cranberries! What an interesting fruit! The cranberry, along with the blueberry and Concord grape, is one of North America's three native fruits that are commercially grown. Cranberries were first used by Native Americans, who discovered the wild berry's versatility as a food, fabric dye and healing agent. Today, cranberries are commercially grown throughout the northern part of the United States and are available in both fresh and processed forms.

The name "cranberry" derives from the Pilgrim name for the fruit, "craneberry", so called because the small, pink blossoms that appear in the spring resemble the head and bill of a Sandhill crane. European settlers adopted the Native American uses for the fruit and found the berry a valuable bartering tool.

 American whalers and mariners carried cranberries on their voyages to prevent scurvy. In 1816, Captain Henry Hall became the first to successfully cultivate cranberries. By 1871, the first association of cranberry growers in the United States had formed, and now, U.S. farmers harvest approximately 40,000 acres of cranberries each year.

Cranberries are a unique fruit. They can only grow and survive under a very special combination of factors: they require an acid peat soil, an adequate fresh water supply, sand and a growing season that stretches from April to November, including a dormancy period in the winter months that provides an extended chilling period, necessary to mature fruiting buds. 

Contrary to popular belief, cranberries do not grow in water. Instead, they grow on vines in beds layered with sand, peat, gravel and clay. These beds, commonly known as "bogs," were originally made by glacial deposits. 

Normally, growers do not have to replant since an undamaged cranberry vine will survive indefinitely. Some vines in Massachusetts are more than 150 years old. A lot of people think that cranberries grow under water. Makes sense, since we usually see the berries floating on top of the water. But that is just the of wet harvesting process. The bog is flooded with up to 18 inches of water the night before the berries are to be harvested.  The growers then use water reels, nicknamed “eggbeaters,” to churn the water and loosen the cranberries from the vine. Each berry has a tiny pocket of air that allows it to float to the surface of the water. From there, they’re corralled together, and processed and packed.

So what do you do with them? Cranberry sauce, cranberry apple pie, cranberry cobbler, cranberry chutney, you can do all sorts of fun stuff with them, how about some holiday sorbet? If you have freezer room, this is a great make-ahead gift for your friends. Also while they are in season, buy a few extra bags and keep them in your freezer, they hold up really well.
 So here is a recipe for pear cranberry sorbet for you to try. To be really fancy, hollow out limes and serve sorbet in the frozen shell.

Pear and Cranberry Sorbet

Ingredients
3/4 cup plus 2 tablespoons sugar
9 Anjou pears
1/2 cup freshly squeezed lemon juice
1/2 cup fresh or frozen cranberries

Procedure
Combine sugar with 1 3/4 cups water in a medium saucepan. Stir well, and cook the mixture over medium-high heat, stirring occasionally, until sugar has dissolved, 5 to 8 minutes. Transfer the syrup to a metal mixing bowl and set in the refrigerator to chill, about 30 minutes.

Meanwhile, peel and core 3 pears. Chop into 1/4-inch dice and toss with 2 tablespoons lemon juice. Transfer to a medium saucepan. Add cranberries. Cover and cook over medium heat until the juices are released, 6 to 8 minutes. Reduce the heat to medium low and cook, covered, until pears are very soft, 12 to 18 minutes. Transfer mixture to a food processor and process until smooth. (At this stage, the puree may be passed through a fine strainer to get a smoother texture.) Transfer puree to metal bowl and chill in refrigerator, about 30 minutes.

Combine chilled puree with syrup and 1/4 cup lemon juice. Transfer the mixture to an ice-cream machine and freeze, following the manufacturer's instructions.

Persimmons

Excellent Ingredient of the Week
Some basic info off the internet: There are two main varieties of persimmon commercially available in the U.S. today: the acorn-shaped Hachiya, and the squat, tomato-shaped Fuyu. Persimmons begin appearing in markets in late September and are available through December.What to Look For: Hachiya persimmons remain tart and chalky until they are extremely ripe, while Fuyu persimmons are sweeter and can be eaten while still firm. Look for persimmons with taut, glossy skin, avoiding fruit with soft spots or bruises. If persimmons are still firm, store them at room temperature and allow them to ripen. Store soft, ripe persimmons in the refrigerator until ready to eat.

There are a number of things you can do with them. Martha "the convict" Stewart gives us this traditional recipe. Warning: this is ridiculously time-consuming and labor-intensive and you need a special pan. It is however, totally worth it.

Steamed Persimmon Pudding

Ingredients
4 1/2 tablespoons unsalted butter, softened, plus more for mold
2 cups all-purpose flour
2 1/4 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon coarse salt
1/4 cup Calvados or other brandy
1/4 cup sultanas, (golden raisins)
3 to 4 very soft Hachiya persimmons
1 cup whole milk
1 1/2 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 tablespoon fresh lemon juice
1 1/2 teaspoons baking soda, dissolved in 1 1/2 tablespoons hot water
1 cup pecans, toasted and coarsely chopped
1/4 cup finely chopped candied ginger

Procedure
Butter a 12-cup pudding mold. Fill a large pot fitted with a steamer insert with enough water to come halfway up mold (test this with an empty mold); set aside. Sift flour, spices, and salt in a bowl; set aside. Put Calvados and sultanas into a small saucepan. Bring to a simmer. Remove from heat; let stand 15 minutes. Drain; discard liquid or drink it. Set raisins aside. Meanwhile, slice tops off persimmons. Scoop out flesh, and press through a sieve into a bowl, discarding skins (you should have 1 1/2 cups persimmon puree). Whisk in milk; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in eggs, vanilla, and lemon juice. Add persimmon mixture in 2 batches, scraping down sides of bowl after each addition. Mix in baking soda mixture. Add flour mixture; mix until just combined. Stir in pecans, sultanas, and ginger. Pour into prepared mold; cover with buttered parchment and lid (or tin foil).Bring water in prepared pot to a boil; reduce heat to a simmer. Carefully lower mold into steamer. Cover pot, and steam until a cake tester inserted in center comes out clean, 3 to 3 1/2 hours, checking occasionally to make sure water level is maintained (add hot water as needed). Transfer mold to a wire rack; remove lid and parchment. Let cool 15 minutes. Unmold pudding onto a plate, and cut into slices.

If you don't have a week to spend making a pudding, some other easier options include broiling thin cut slices and drizzling them with honey and lime, tossing persimmon in a nice winter salad of watercress and arugula with a spicy dressing or cutting one up and sharing it with your dad.

Sweet Potato

Excellent Ingredient of the Week
Sweet potatoes are a delicious item when prepared right. For me, that means in baked in the oven, then split in half and eaten with a chunk of butter while watching the 4:00 movie which hopefully is an Elvis beach extravaganza. That’s the way me and my mom used to roll when I came home from school as a teenager. As an adult (and I use that term loosely), I like to make baked sweet potato planks and dip them in chipolte ketchup. I think they should never meet marshmallows under any circumstance. But what else do we know about the sweet potato? Let's use the google...

The sweet potato is a tuberous root vegetable belonging to the same family of plants as the morning glory. It's a particularly popular food crop in the south, and you'll find it in markets all over the US. Sweet potatoes are native to Central America. They are considered a staple in many countries and have been cultivated in Southern states since the 16th century. Nutritionally, sweet potatoes are an excellent source of vitamin A and a good source of potassium and vitamin C, B6, riboflavin, copper, pantothetic acid and folic acid.

Sweet potatoes come in two main varieties here in the States. One has a golden skin with creamy white flesh and a crumbly texture. The other has a copper skin with an orange flesh that is sweet and soft. Americans have been calling the orange-fleshed variety of sweet potatoes "yams" since colonial times when Africans saw familiarities in them to the tuberous variety. The USDA decided to label them as "yams" to differentiate the two varieties. Both varieties of sweet potato, including "yams" can be widely found in supermarket.

Yams are native to Africa and Asia and other tropical regions. Yams are starchy tubers that have an almost black bark-like skin and white, purple or reddish flesh and come in many varieties. The tubers can be as small as regular potatoes or grow upwards of five feet long.The word yam comes from an African word, which means "to eat." The yam holds great importance as a foodstuff because it keeps for a long time in storage. Real Yams can be found in international markets, such as those that specialize in Caribbean foods.

Here is a great unusual sweet potato recipe.

Sautéed Sweet Potatoes and Spinach

Ingredients
2 tablespoons olive oil
2 large sweet potatoes
1 1/2 teaspoons curry powder
1/2 cup water
1/2 cup red onion
1 1/2 pounds spinach
1 tablespoon balsamic vinegar
Coarse salt and ground pepper

Procedure
Heat olive oil in a large nonstick skillet over medium heat. Cut sweet potatoes into cubes; cook, stirring, until starting to soften, 8 to 10 minutes. Add curry powder. Cook 1 minute. Add water and chopped red onion. Cook, stirring, until water evaporates and potatoes are tender and browned, about 10 minutes. Transfer to a bowl. In the same skillet, cook spinach in two batches, adding second batch when first wilts, 2 minutes. Drain; add to potatoes.Stir in balsamic vinegar; season with coarse salt and ground pepper.

Za'atar

Excellent Ingredient of the Week
Za'atar is a spice blend from the middle east which comes in a variety of combinations. The basic formula is ground dried thyme, oregano, marjoram, or some combination thereof, mixed with toasted sesame seeds, and salt, and sumac. Some commercial varieties also include roasted flour.

Traditionally, people throughout the fertile crescent, Iraq, and the Arabian peninsula made their own variations of za'atar, which was unknown in North Africa. Recipes for such spice mixtures were often kept secret, and not even shared with children or other relatives. Some varieties may add savory, cumin, coriander or fennel seed. One distinctively Palestinian variation of za'atar includes caraway seeds, while a Lebanese variety sometimes contains sumac berries, and has a distinct dark red color. Za'atar, both the herb and the condiment, is popular in Armenia, Iran, Egypt, Iraq, Israel, Jordan, Lebanon, Libya, Morocco, the Palestinian territories, Saudi Arabia, Syria, Tunisia, and Turkey. It is commonly eaten with pita, which is dipped in olive oil and then za'atar. Za'atar is used as a seasoning for meats and vegetables or sprinkled onto hummus. There is also something called fresh za'atar, the herb itself, rather than the condiment, is also used in a number of dishes.

So what do I do with it? I do what Nigella Lawson does, I throw it on chicken. This recipe delivers amazing results with virtually no effort.

za'atar chicken

Ingredients
1 chicken, cut into 8 pieces or 8 mixed chicken pieces
1/4-1/2 cup olive oil
2 tablespoons za'atar spice mix
(you can buy za'atar at Ziggy's or Talin or make your own mix)
salt, to taste

Procedure
In large mixing bowl or resealable plastic bag, combine chicken, oil and za'atar. Rub spices and oil all over chicken pieces. Cover (or close) and refrigerate 2 hours to overnight. Transfer chicken to baking sheet, skin side up. Roast in preheated 425°F oven for 45 minutes. Sprinkle with salt.

Wheat germ in my pancakes

Excellent Ingredient of the Week
Yes, it's really true — I think wheat germ deserves to be the excellent ingredient of the week. It's cheap, nutritious and can be easily mixed into many foods. Here is a lovely little pancake recipe to get your day off to a nutritious start.

Wheat Germ Whole-Wheat Buttermilk Pancakes

Ingredients
2 eggs, lightly beaten
1/4 cup canola oil
2 cups buttermilk
2 teaspoons baking soda
1/2 cup wheat germ
1/2 teaspoon salt
1 1/2 cups whole wheat pastry flour

Procedure
In a medium bowl, mix eggs with oil and buttermilk. Stir in baking soda, wheat germ, salt and flour; mix until blended. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, turning once. I like mine with blueberries and real maple syrup. Yum!

Savory Yogurt Dough

Excellent Ingredient of the Week
The excellent ingredient of the week is dough! Everybody needs dough, (bad pun). You should have at least one good go-to dough recipe in your repertoire. This is a great one.

Ingredients
2 3/4 cups unbleached all-purpose flour plus some more for rolling
1 teaspoon coarse salt
1 cup (2 sticks) butter, softened
1 cup plain whole-milk Greek style yogurt
1 egg plus 1 tablespoon water for egg wash

Procedure
To make the Yogurt pastry: Whisk together flour and salt in a medium bowl. Beat butter and yogurt in a large bowl with an electric mixer at medium speed until well combined.
Mix in flour and salt mixture at low speed until fully incorporated (dough will be sticky). Halve dough and shape each half into disk. Dust disks with flour, wrap in plastic and chill at least 3 hours or overnight.

Dough is often easier to work with when well chilled. It becomes less sticky and the gluten relaxes so it is easier to roll out and work with. What to do with this dough-a savory crust for a chicken pot pie, a wild mushroom tart or how about a asparagus and dill quiche?

Buckwheat Soba Noodles

Excellent Ingredient of the Week
Soba is the Japanese name for buckwheat. It is synonymous with a type of thin noodle made from buckwheat flour, and in Japan can refer to any thin noodle (unlike thick wheat noodles, known as udon). Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup. It takes three months for buckwheat to be ready for harvest, so it can be harvested four times a year, mainly in spring, summer, and autumn.

In Japan, soba noodles are served in a variety of settings: they are a popular inexpensive fast food at train stations throughout Japan, but are also served by expensive specialty restaurants. Some establishments, especially cheaper and more casual ones, may serve both soba and udon as they are often served in a similar manner. Soba is the traditional noodle of choice for Tokyoites.

Soba is typically eaten with chopsticks, and in Japan, it is considered acceptable to slurp the noodles noisily. This is especially common with hot noodles, as drawing up the noodles quickly into the mouth helps cool them. Like many Japanese noodles, soba noodles are often served drained and chilled in the summer, and hot in the winter with a soy-based dashi broth. Extra toppings can be added to both hot and cold soba. Toppings are chosen to reflect the seasons and to balance with other ingredients. Many people think that the best way to experience the unique texture of hand-made soba noodles is to eat them cold, since letting them soak in hot broth changes their consistency.

100% Soba noodles are gluten free. Unlike wheat, barley, rice, oats, corn, rye, sorghum and millet, which are members of the grain family, buckwheat belongs to a different family. Buckwheat is a native of southern China, but it is cultivated worldwide and has been a part of the human diet for centuries.
Buckwheat has the second-highest protein content after oats — certainly higher than the amount in wheat, rice, millet, sorghum and corn. Containing all nine essential amino acids, it is a complete protein, like soybeans. Soba noodles made from buckwheat flour can be consumed by celiac disease patients.

You can buy buckwheat noodles all over town, but you can also very easily make them at home with no special equipment.

Homemade Buckwheat Soba Noodles

Ingredients
2 cups of buckwheat flour
1-2 tablespoons wheat flour, optional for extra strength
1/2 cup of water
1/2 tablespoon raw apple cider vinegar or lemon juice

Procedure
The night before, place the flour in a medium size bowl. Pour the water and vinegar/lemon juice into the bowl and mix with a wooden spoon until you’ve combined it as much as you can. It will most likely be a crumbly mixture at this point. Using your hands, start kneading the mixture until the water and flour starts turning into a ball (at which point you can knead a little on a clean surface outside the bowl). Knead for a few minutes until it forms into a firm ball. If needed, you can add 1-2 tablespoons of more water, or the wheat flour. You want a firm, but not dry, or wet ball. 1/2 cup of water to 2 cups of flour was perfect for me.

Clean out your bowl and place the dough ball back into it. Dampen a clean dish towel, and wring dry. Place over the ball of dough to keep it moist while it “soaks”. I also put plastic wrap over the bowl, just to make sure that everything stays moist. Leave the bowl out on the counter top overnight for 12 -24 hours.

When ready to roll out, first place a large pot of water to boil on the stove. While the Japanese don’t salt their pasta water, I like too, as the dough doesn’t contain any salt. So salt it generously.
Meanwhile, divide the dough into four sections. Using arrowroot powder, buckwheat flour, or even white flour (once again, only if you don’t have to be gluten free), flour the rolling surface well. If you have a large wooden cutting board, it’s nice to roll and cut directly on it. Flour the top of the dough and your wooden rolling pin. With gentle, but firm motions, start rolling out the dough. You want to roll it out to about 1/8 inch thickness or even thinner! During this process make sure that you are keep both sides of the dough well floured.

To make it easier to cut, I cut the dough into thirds (about 4 inches tall), and laid them on top of each other (just make sure they are lightly floured to prevent sticking). Using a sharp knife, cut the noodles into 1/8 inch “slices” all the way down the dough. Repeat this process with the rest of the dough and let the noodles rest for about 10-20 minutes.

Meanwhile, your pot of water should be ready. Make sure it’s at a rolling boil, then add all of the noodles at once, giving a gentle stir to make sure they don’t stick to each other. It should only take two minutes to cook. When done they should be tender, but still be slightly chewy.
Drain the noodles, making sure that you use a colander with fine holes so the noodles don’t fall through! You can now rinse with cold water to cool them if you are using it in a cool dish, or keep warm for whatever dish you have planned for it.

Basic cold soba recipe

Ingredients
8 ounce(s) soba noodles
2 scallions, sliced
2 teaspoon(s) sesame oil
2 teaspoon(s) reduced-sodium soy sauce
2 teaspoon(s) toasted sesame seeds

Procedure
Cook noodles according to package directions. Drain the noodles in a colander and rinse under cold running water until cool. Transfer to a medium bowl and toss with scallions, oil, soy sauce and sesame seeds. Yum!

Lentils

Excellent Ingredient of the Week
Lentils! I love me some lentils, and as the seasons seem to change overnight, I think it's time to talk warm and cozy. So why eat lentils? With about 30% of their calories from protein, lentils have the third-highest level of protein, by weight, of any legume or nut, after soybeans and hemp. Lentils are an essential source of inexpensive protein in many parts of the world, especially in West Asia and the Indian subcontinent, which have large vegetarian populations. Lentils also contain dietary fiber, folate, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%). Many hippy health magazines have selected lentils as one of the five healthiest foods. Lentils are often mixed with grains, such as rice, which results in a complete protein dish.

Lentils come in three main varieties: brown, green and red. Most grocery stores carry brown lentils. Green and red lentils may be found at specialty food markets. Here are some tips for choosing your color: Brown lentils. The least expensive, they soften when cooked and can become mushy. Use for soups. Green lentils are also called French lentils, these have a nuttier flavor and stay firm when cooked. Green lentils are the best choice for salads. Red lentils are the fastest cooking, these lose their shape and turn golden when cooked. They taste milder and sweeter than green lentils. Use them for purees and Indian dals.

Unlike other legumes, lentils cook quickly without pre-soaking. Just make sure to rinse away any dirt, dust or debris before adding them to recipes. Lentils work well in soups, stews and salads. Or you boil them for 15 to 30 minutes, add turmeric, ginger or other seasonings, and serve over rice or mix with other vegetables and enjoy.

Here is an richly flavored recipe I adore. There are lots of steps: smoking, sauteing, and mixing, but it's totally worth it! From Food 52.

Smoked Lentil Salad with Sriracha Miso Mayonnaise

Ingredients
1/2 pound green lentils, rinsed
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup olive oil
1 tablespoon garlic, minced
1 cup yellow onion, medium diced
3 celery stalks, medium diced
3 carrots, peeled and sliced
11/2 cups low sodium vegetable broth
1/2 cup mesquite or hickory or apple wood chips
1/2 cup mayonnaise
1 teaspoon Sriracha sauce
1/4 cup white miso paste
1 cup cucumber, diced small
1 cup fresh tomatoes, diced small
1/2 cup sweet onions, diced small
a few grinds black pepper

Procedure
In a large heat-proof bowl, mix the lentils, cumin, onion and garlic powders then add enough boiling water to cover then soak, covered for 20 minutes.

In a large Dutch oven, heat the olive oil on medium high heat. When the oil begins to shimmer, lower the heat to medium, add the garlic and sauté for 30 seconds. Add the onion, celery and kosher salt, cover and cook for 3-5 minutes until the onions are translucent, stirring occasionally. Stir in the carrots and the drained lentils. Add the vegetable broth, adjust the heat to high and bring to a boil. When it comes to a boil, immediately reduce the heat to low and simmer, covered for 15- 20 minutes until the lentils are just tender. Spread the lentils evenly on two rimmed baking sheets and leave at room temperature.

Meanwhile, soak the wood chips in a small bowl with enough water to cover for 20 minutes. Adjust the heat on a grill to medium high. Drain and wrap the wood chips in a pouch made out of aluminum foil. Pierce the pouch several times, place near the grill’s heating element (or according to grill directions) and close the grill. After 10 minutes, place one tray of lentils in the grill, close and smoke for 10 minutes. Turn off the heat and let the smoke subside for 5 minutes. The lentils will turn a little red. Reserve the other tray of lentils unsmoked.

Finish the mayonnaise while the lentils are smoking. In a small bowl thoroughly mix the Sriracha sauce and miso paste with the mayonnaise, cover and refrigerate. Allow the lentils to cool to room temperature on a wire rack. Transfer both trays to a large mixing bowl and gently fold half of the mayo. Refrigerate, covered until well chilled about 2-4 hours. Add the cucumbers, tomatoes and onions to the lentils and combine. Fold the rest of the Sriracha miso Mayonnaise into the bowl, mix and refrigerate until chilled. Top with a few grinds of ground pepper and serve.

Sour Salt

Excellent Ingredient of the Week
Sour Salt, also known as citric acid is a natural ingredient found in all citrus fruits. You can buy it on some spice racks or online. It looks like small white crystals and has many uses in cooking, canning and flavoring and cleaning. Citric acid is a naturally occurring weak acid that is safe for human consumption and use.

Mixed with water into syrup, sour salt can be used during the preserving process or added directly to the can or jar; methods vary depending on what you are preserving. Citric acid is added to a variety of foods to help prevent various types of food poisoning including botulism. When added to fruits or vegetables with low acidic levels, citric acid will also minimize discoloration in order to avoid a brownish appearance. It's especially useful as a natural food preservative.

Citric acid is popular for sour flavoring or simply to balance the taste of sweet and sour. Some people use it when making traditional stuffed cabbage to get that sweet and sour taste or in cabbage soup.

Other uses for Sour Salt:

• There are also many environmentally safe cleaning products and uses that citric acid is ideal for, including: carpet cleaners; glass cleaners; and soap scum remover.
• Used in the chemical process in development of prints.
• It can remove the stains in your pots and pans — boil water with citric acid added.
• Sour salt works best in recipes that also include sugar but the objective is to create a pleasant balance between the sweet and sour, such as in cold beet borscht or a lemony cheesecake.
• Sour salt is delicious when "salted" on popcorn. You will become addicted to this new way of eating popcorn.
• I also use sour salt in my ice tea, in salad dressings, with sugar on fruit and in so many other applications in the kitchen. I never have lemons when I need them, so I substitute sour salt.
  
• I also use it to acidulate water to prevent oxidation & discoloration on artichokes during preparation.



• It also can be used it to clean the coffee maker, electric kettle, shower heads and anywhere else where hard water deposits collect. Use one ounce of citric acid powder per quart of water — it's like magic!

Borscht from Mimi Sheraton

Ingredients 3 large or 4 medium fresh beets juice of 1 1/2 lemons, approximately salt pinch of sour salt 5 cups water 2 extra-large whole eggs pinch of sugar, if needed white pepper to taste garnishes: sour cream and (optional) boiled potatoes Procedure Wash and peel the beets and cut into fine dice or grate on the coarse side of a grater. Place in a saucepan with the juice of 1/2 lemon, a pinch each of salt and sour salt, and the 5 cups water. Bring to a boil, reduce the heat, cover, and simmer until the beets are tender, about 40 minutes. Add the juice of another 1/2 lemon. Remove from the heat. Beat the eggs with a fork until they are thin and watery. Slowly ladle some of the hot borscht into the eggs, beating constantly. When about half the soup has been added, pour the egg mixture back into the pot with the remaining soup; again pour slowly and beat constantly. When all the egg mixture is beaten into the soup, pour the soup back and forth between the pot and a bowl or pitcher about 10 or 15 times until the mixture is smooth, airy, and creamy. Halfway through, add more lemon juice to produce a whiny effect; add a tiny pinch of sugar, if necessary, and salt and white pepper as needed. Continue pouring to blend. Chill thoroughly. It is best to add sour cream shortly before serving so that the borscht will keep longer. The sour cream can simply be served on the side, to be spooned in at the table. Or you can add sour cream (about 1 heaping tablespoonful per cupful of borscht) to the soup in a jar. Close tightly and shake vigorously to blend. Fluffy, dry, hot boiled potato is wonderful in the middle of this ice-cold soup.

Blueberries

Excellent Ingredient of the Week
Blueberries — does it get any better? With just 80 calories per cup and virtually no fat, blueberries offer many noteworthy nutritional benefits. Here’s the skinny on blueberry nutrition: Blueberries are packed with vitamin C. In just one serving, you can get 14 mg of Vitamin C – almost 25 percent of your daily requirement. Vitamin C aids the formation of collagen and helps maintain healthy gums and capillaries. It also promotes iron absorption and a healthy immune syste. Blueberries are dynamos of dietary fiber. Research has shown that most of us don’t get enough fiber in our diets. Eating foods high in fiber will help keep you regular, your heart healthy and your cholesterol in check. A handful of blueberries can help you meet your daily fiber requirement. What a tasty way to eliminate this worry from your day! Blueberries are an excellent source of manganese. Manganese plays an important role in bone development and in converting the proteins, carbohydrates and fats in food into to energy – a perfect job for blueberries. Blueberries contain substances that have antioxidant properties. Antioxidants work to neutralize free radicals — unstable molecules linked to the development of cancer, cardiovascular disease and other age-related conditions such as Alzheimer’s. Substances in blueberries called polyphenols, specifically the anthocyanins that give the fruit its blue hue, are the major contributors to antioxidant activity.

So, besides being good for you, they are really delicious. Of course you have scones, muffins, pies, cobblers, and coffee cake. But what about a salad with blueberries, mint, and feta? Or how about this blueberry borscht recipe I posted back in 2006? Trust me, it's still great!