Culinary News

Month: November 2016

Ingredient Of The Day: Pancetta

November 30, 2016

Pancetta is a cured pork product like Bacon. It is used to flavor dishes like soup, stew, and pasta and it can also be cut into lardons and used as a garnish. You can also cut the rolled pancetta very thin and bake to make “pinwheels” and use that as a garnish.…

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Ingredient Of The Day: Popcorn

November 29, 2016

Popcorn is a variety of corn that is used for drying for Popcorn. Popcorn can be used as a snack, appetizer, and to garnish a dish like soup. Many ingredients can be added to make it more flavorful such as butter, salts, citrus juice, herbs and spices.…

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Ingredient Of The Day: Northern Spy Apple

November 27, 2016

The Northern Spy Apple is a nicely balanced apple with an astringent-tart-slightly sweet flavor and crisp-firm texture. Eat on their own or add to a salad, use for chutney, compote or jam, or add to dessert dishes such as pie, betty, buckle, crisp, crumble and cobbler.…

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Ingredient Of The Day: Cranberry

November 24, 2016

Happy Thanksgiving! One of the biggest food holidays of the year. Cranberry is a popular ingredient on this day, mostly to make Cranberry Relish. They have an astringent-tart-slightly bitter flavor and need sugar to help it out. Commonly cranberries are paired with Orange and used to make baked goods, compote, chutney, jam and cranberry relish.…

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Ingredient Of The Day: Galeux D’Eysines Squash

November 23, 2016

Galeux D’Eysines Squash is a French heirloom variety of winter squash with a nutty-sweet flavor. Purée and use for a soup or vegetable side dish or dice and roast for a stew.…

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Ingredient Of The Day: Variegated Sage

November 22, 2016

Sage is a popular herb used for Thanksgiving. Variegated Sage, aka Golden Leaf Sage is one of the many varieties available and has a fruity-pungent-slightly sweet flavor. Use for a garnish (deep-fried is great), in a soup, stew, sauce, gravy, and stuffing.…

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Ingredient Of The Day: Chestnut

November 21, 2016

Chestnut is used a lot around Thanksgiving and they have a hard shell that is best scored and then roasted. They have a sweet-nutty flavor and a dry-crunchy texture. They can be puréed and used for a soup, added to a salad, used in desserts, and added to stuffing and gravy.…

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Ingredient Of The Day: Purple Sage

November 19, 2016

We are leading up to Thanksgiving, so we thought we’d post holiday related ingredients. Today we have Purple Sage, it is similar to regular Sage with a minty-musty-strong-slightly bitter flavor. Use for Stuffing, gravy, soup, stew, and poultry dishes.…

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Ingredient Of The Day: Corn Smut

November 18, 2016

Corn Smut, aka Huitlacoche, Corn Truffle, Maize Mushroom, is a fungus that grows on fresh corn after the rains. It has a musty-smoky-sweet flavor and it is considered a delicacy. Use it in Risotto, sauce, soup, stew, and Mexican dishes.…

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Ingredient Of The Day: Cortland Apple

November 16, 2016

The Cortland Apple is well balanced apple with a floral-tart-slightly sweet flavor and crisp texture. Use for out-of-hand eating or salad or in baked goods such as crisp, crumble, cobbler and pie, or for a chutney.…

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