Culinary News
Month: November 2022
Ingredient Of The Day: Dungeness Crab
Dungeness Crab season usually begins around this time of year. Dungeness Crab has a briny-sweet flavor and can be cracked and served whole as a meal or the meat can be used to make Crab Cakes, Crab Louis, soup, stew, and used in a salad.…
Ingredient Of The Day: Cricket Flour
Cricket Flour is made from roasted and dried crickets. It can replace regular flour in some applications and will work best with savory dishes. It has a high protein count with an earthy-mild-nutty flavor.…
Ingredient Of The Day: Karifurore Cauliflower
Karifurore Cauliflower, aka Fioretto Cauliflower, Flowering Cauliflower and Stick Cauliflower, is a cauliflower and broccoli hybrid that was created in Japan and introduced to the market in 2012. Karifurore Cauliflower has a long thin green stem with a slightly sweeter flavor than regular types of cauliflower.…
Ingredient Of The Day: Sausalito Watercress
Sausalito Watercress is a flavorful well-balanced type of watercress from Northern California that is a favorite with chefs. The green has a pleasant peppery-pungent flavor and a crisp-crunchy texture. It is great raw in a salad or sandwich or as a garnish. Also prepare as a vegetable side dish or purée for Watercress Soup.…
Ingredient Of The Day: Pancetta
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.…
Ingredient Of The Day: Piracicaba Broccoli
Piracicaba Broccoli is an heirloom variety of broccoli with a short season of availability. It has a grassy-musty-vegetal-slightly sweet flavor and crunchy-firm texture. Use like regular broccoli for crudités, pasta dish, soup, salad, tempura, stir-fry, and vegetable side dish.…
Ingredient Of The Day: Turkey
Happy Thanksgiving! The Turkey is a large game bird that is often cooked around the holidays in North America. The turkey has little fat and tends to be a little dry when cooked, so brining is recommended. The best cooking methods are too roast but you can also braise, deep fry, or confit.…
Ingredient Of The Day: Purple Sage
Purple Sage is similar to regular Sage with a minty-musty-strong-slightly bitter flavor. Use for Stuffing, gravy, soup, stew, and poultry dishes.…
Ingredient Of The Day: Pink Pearl Apple
The Pink Pearl Apple is a perfectly balanced apple with an aromatic-citrus-fruity-tart-slightly sweet flavor and crisp-juicy texture. Use them in a salad, pie, tart, jam or chutney, cobbler, betty, crisp and crumble.…
Ingredient Of The Day: Chestnut
Chestnuts are used a lot around this time of year. The nuts have a hard shell that are best when scored and then roasted. They have a sweet-nutty flavor and a dry-crunchy texture and can be puréed and used for a soup, added to a salad, used in desserts, and added to Stuffing and Gravy.…