Culinary News
Month: June 2014
National Food Days- July 2014
Many foods have an official (and unofficial) National Food Day. At the beginning of each month we will be listing our National Food Day calendar so you can plan your menus accordingly. We’re not completely sure why, what, where, or how these events have come about, but hey, it’s fun. For the Month of July– …
Ingredient Spotlight: Eggplant
Eggplants (aubergines) are hitting their peek season right now. There are many different varieties with different colors, flavors, sizes, and textures but the general flavor profile leans towards mild, earthy, and musty. The best way to cook them is with a little olive oil and an aggressive dry heat. Some eggplant varieties have an unpleasant …
Cheese Plate Garnishes
Are you creating a cheese plate and wanna stray away from the traditional accoutrements? The common garnishes usually found on a cheese plate are typically nuts, bread, crostini or crackers, dried fruit, and fresh fruit such as figs, grapes, apples and pears. Those are all classic garnishes for complimenting a cheese plate and aren’t likely …
Sweet Corn Season
It’s the start of summer and that means it’s sweet corn season. Native to the Americas, corn is turned into cornmeal, dried for popping, or used fresh in lots of different recipes. Save the husks for wrapping foods such as fish and tamales for steaming, baking or grilling. Get your orders in, prepare your menus …
Happy National Martini Day
National Martini Day is June 19th, but around here every Friday at 5 pm is Martini Day. There are conflicting opinions over what the traditional ingredients of this vintage cocktail should be. We don’t want to start a bar fight here, but we believe that a martini should consist of gin, a splash of vermouth, …
Artisanal Chocolate
Artisanal chocolatiers are all the rage right now and are worth seeking out. Small batch chocolate producers are sourcing premium cacao beans from exclusive designations all around the world. This chocolate tends to be more expensive and harder to procure then commercially produced chocolate, but the excellent quality makes it worth it. The flavor is …
Squash Blossoms- To Stuff, Or To Be Stuffed
Squash blossoms are around right now so grab them quick, they have a brief season and a short shelf life. In Italy you see them in every market and on every menu starting in the spring. In the states you will typically only see them at the farmers markets starting in late spring/ early summer …
It’s The Start Of Gazpacho Season
With the temperature rising and cucumber season cranking up, the stage is set for that classic cold soup…. Gazpacho! There are many different varieties of cucumbers showing up in the market right now, and with tomato season right around the corner, the time is ripe for putting gazpacho on the menu. Check out the list …
Sriracha Alternatives
With the politics of the popular condiment Sriracha, it’s time to search for something new. These sauces are great on their own but an example of what they can enhance are marinades, vinaigrettes/ dressings, aïoli, or Crème Fraîche. If you want to explore similar sriracha sauces, here are some alternatives: Sambal- Medium spicy with a great balance …
The Trend Of Sprouting
Sprouting is the traditional practice of drying or dehydrating a legume/grain just until it starts to sprout and before it is fully sprouted. Sprouting softens the grain so you can cut down on the cooking time and increase the nutrient value. If you want to really maximize the nutrients, you can bypass the cooking process …