May 28th – Up Your Culinary Game with Brining
At FineFoods we are HUGE fans of brining meats especially chicken, pork and shrimp. It is simply the best way to infuse flavor into protein (not just on the surface) and ensuring it will remain juicy while cooking.
While we understand you may be leery of using these quantities of salt – rest assured only a very small portion of it actually enters the meat. (The rest is just to create a gradient to drive “osmosis”.) Food52 recently ran a good article (How to Brine Meat and Why You Should Bother) that explains the science and methodology behind brining (definitely worth a quick read).
Here are some notes on how we do it in the kitchen:
- The ratio – We use a ratio of ~1/4 C salt and ¼ C white sugar per quart (4 cups) of water. We use kosher or sea salt (not iodized).
- Get that kettle going! Using boiling water ensure salt quickly dissolves and helps pull the flavors of additional ingredients in your brine.
- Additional ingredients you ask? Basic additions are smashed garlic cloves, bay leaves and black peppercorns. But anything goes: spices (whole or ground), citrus halved including the peel (e.g. lemon, orange), herbs (parsley stems, thyme, rosemary), or alcohol (tequila, rum) to replace a portion of the water
- Prep Time – As when handling any raw meat, always brine in your refrigerator (not counter top) to minimize the amount of time it spends at elevated temperatures that can promote bacteria growth. General rule of thumb is 1 hour per pound so chicken breasts/ legs or pork chops should take ~20-25 minutes.
If you are looking for a good sear/ browning via grilling or pan sear, pat meat dry when you remove it from the brine or, even better, let it air dry in the fridge.
Happy cookin’!
April 23rd – Stripping Ribs from Leafy Greens
Leafy greens (e.g. kale, collards, chard) are tasty, readily available and good for you. Cutting the ribs out is a process that can test your patience when trying to get a weeknight meal on the table.
Here’s a cook’s trick to quickly remove the stems.
- Hole the green by the stem in one hand
- With the other hand, create a ring around the stem by touching your thumb to your middle finger
- Slide the “ring” toward the tip of the leaf detaching the leaf from the stem as you go
Notes:
- You made need to test different size “rings” for different types of leafy greens
- We’ve found that holding the leaf with its back facing up is most effective
Here is a quick visual of the technique from CHOW.
April 15th – Cooking Frozen Fish Fillets
A friend recently asked me if I would prepare frozen fish any differently than fresh fish. Frozen fish fillets are obviously a great item to keep on hand for a quick midweek meal. The answer depends on whether you are working with a commercially frozen fillet or a fillet you purchased fresh and froze.
THE SHORT ANSWER
Commercially Frozen Fish = Cook Using Any Preferred Method
If you are preparing a dish with a fish fillet that was commercially frozen, we recommend that you just slowly thaw in the fridge for several hours or overnight, pat it dry with paper towels to remove any external moisture and proceed with any preparation method you prefer (whether it’s a dry heat method of searing, grilling or broiling.
Home Frozen = Moist Cooking Methods Preferred
If your fillet was home frozen or is an especially delicate variety of fish (where the texture may be less than ideal) you may want to lean toward a moist form of cooking (such as braising or cooking en pappilote) or a quick sear.
THE BACK STORY
The method or rate at which an item is frozen can effect the texture. Since water expands when frozen, inherent moisture in an item will form enlarged crystals. A faster rate of freezing (such as commercial freezing processes) creates small ice crystals compared to home freezers that typically create larger ice crystals that can create cellular damage by stretching or warping the protein structure. The looser physical structure then has difficulty retaining inherent moisture when the ice crystals thaw. Commercially frozen fish is typically flash frozen maintaining the quality.
Keep in mind most commercial fish is either flash frozen or kept on ice at sea. When purchasing fish from your local market, be sure to ask whether it has been previously frozen and/ or thawed. That “Fresh” sign in the fish case does not necessarily mean it came off the boat that morning.
As always, when purchasing fish, make sure you look for firm, moist fillets (not dried or cracked) with a fresh ocean smell (not fishy like its namesake).
March 27th – Tools – “Y” Peelers Article
Everyone has a vegetable peeler in their utility drawer – the long and slender type. But our favorite go-to is called a “Y” peeler – shorter with a wide, y-shaped arm to hold the blade perpendicular to the handle.
Most importantly, the large gap between the handle and blade allows peels to easily fall away and prevents clogging. In addition, the blade is typically “swiveled” allowing for better and smoother contact between the blade and your specimen.
To be fair, both straight and Y peelers with perform equally well on smooth But we are certain the Y peeler will become your favorite peeler for a wide variety of produce
- hard fleshed (e.g. winter squash)
- round (e.g. potatoes or apples)
- textured produce (e.g. celery root, ginger)
Often a neglected stepchild of your utility drawer, peeler blades do become dull. If you’ve had yours for several years, consider purchasing a replacement that will ease your prep work. You may be quite surprised at the improved bang for minimal investment (~$3-6).
March 12th – FineFoods Kitchen Ingredient – Citrus Zest is Gold
Meyer lemons, tangerines, Cara Cara oranges, clementines, grapefruit….Citrus season is definitely one of the bright spots in winter produce. It’s sweet, tart and tangy flavor can help make any dish “pop”. Beyond the internal fruit and juice, the zest is extremely useful in flavoring (or “finishing”) sweet or savory dishes. For those of you that enjoyed the Meyer Lemon Poundcake recently, it contained lemon zest in both the cake and the icing. Are the wheels turning now?
Wash citrus thoroughly. It is always easiest to harvest the zest when the fruit is whole. Use small strokes with too much pressure. You only want to take off the colored rind and not the white pith underneath which is bitter.
Here are some things you can do with all of that lovely, fragrant zest:
- Sauteed Vegetables – Add lemon or orange zest while sautéing vegetables. The oil will pick up the citrus flavor and carry it throughout the dish. Have you ever noticed that adding acids, such as citrus juice, to green vegetables can dull their color and affect the texture? Citrus zest is not acidic and will not have this effect.
Sauteed Vegetables – Add lemon or orange zest while sautéing vegetables. The oil will pick up the citrus flavor and carry it throughout the dish. Have you ever noticed that adding acids, such as citrus juice, to green vegetables can dull their color and affect the texture? Citrus zest is not acidic and will not have this effect.
Citrus Salts – Make citrus salts for “finishing dishes” with a little sprinkle. A friend just came across a great article on Jodi Swanson’s blog, 101 Cookbooks, that does a great job of explaining how to quickly make flavored salts.
Gremolata – Make a gremolata (chopped herb, garlic and citrus peel combination) to garnish meats, poultry, pasta dishes or soups.
Flavoring Grains – Add zest to rice before cooking. Our coconut rice is flavored with lime zest. How about adding some lemon or orange zest to risotto studded with asparagus that is just coming into season?
Cakes and Icings – Incorporate into cakes and icings to boost the citrus flavor. You can do this in place or in addition to using extracts.
March 4th
FineFoods Kitchen Ingredient – Storing Herbs
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
“minimize exposure”
The recipe calls for a tablespoon of an herb but they are always sold by the bunch. You want that flavor but don’t want to waste anything….What to do with herbs?
There are a few tricks to lengthen their shelf life in your refrigerator. Here is what we have experienced in our kitchen over the years….
Transit Time – Given herbs are generally delicate, they should be transported from merchant to cool storage (a.k.a. your refrigerator) quickly. Side trips on the way back from the market or store will drain the long term life of your herbs.
Minimize Exposure – Herbs generally need some protection. Leaving bunches of herbs exposed (and naked) in the refrigerator is just asking them to be robbed of moisture/ oils and flavor. Keep herbs contained.
- Wrap leafy herbs (e.g. parsley, cilantro, dill, tarragon) in a dry paper towel and place in Tupperware or ziloc
- Woody herbs (e.g. thyme, rosemary) can be place in an open plastic bag to let it breath
Run the Wash Cycle ONLY Once – Washing herbs can leave excess moisture behind that can lead to degradation in the fridge. Wash herbs only as/when needed (not just when you get them home).
When Needed – Pull out fresh herbs from the refrigerator when needed and don’t allow to stand on the counter for too long. If you are prepping ahead, place chopped herbs in a bowl covered with a damp paper towel back in the fridge.
February 20th
FineFoods Food News – Getting Kids to Eat their Veggies!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This one is for all you parents out there struggling with how to expand your young child’s palates. Children’s palates develop at a very early age. A new study reported in Journal of the Academy of Nutrition and Dietetics emphasizes exposure (for more familiar or sweet ingredients) and associative conditioning (for bitter ones).
“Exposure” is straight forward – continue to serve a food to increase familiarity not giving up the first time they spit it out. By the age of two, my niece will gladly devour kale, blue cheese, roasted cauliflower, sushi and bacon because her parents are not afraid to continuously expose her to new foods from very early on.
“Associative Conditioning” seems like a great trick for the more novel or bitter foods. Pair a familiar “liked” ingredient when introducing something new. In this case they used cream cheese. Kids served vegetables along with cream cheese liked them significantly more than those who were served plain.
Here’s some of the results – the study focused on feeding 11 vegetables to preschoolers with a portion of the children receiving them with cream cheese. Fast forward two weeks and 72% of those that received brussels sprout-cream cheese pairing liked the naked vegetable versus only 25% of those that received the unaccompanied vegetable during the study.
Read the article summary here.
February 11th
FineFoods Market Ingredient- Cauliflower
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
As we approach the depths of winter and temperatures drop, the farmers markets focus on the hardiest of fruits and vegetables. One of those vegetables, cauliflower, is part of the Brassica family which include kale, broccoli and cabbage.
Cauliflower grows best in cool weather and is at its best right now. Choose dense, compact heads with a creamy white “curd” (avoid open flower clusters). Heads that have begun to open may have a grainy texture and stronger cabbage flavor.
Cauliflower is extremely versatile – steamed, pan fried, boiled, pureed and our favorite – roasted! Roasted cauliflower brings out its sweetness accented with caramelized crispy edges.
Roasted Cauliflower (serves 5-6)
2 heads cauliflower, cut into florets (can include core)
¼ C olive oil
salt & pepper
- Toss florets with oil, salt and pepper. Lay out in a single layer on a rimmed sheet pan (line with parchment paper for easy cleanup). Overcrowding will inhibit browning.
- Roast at 425 F until edges start to brown (approximately 20-25 minutes) stirring halfway through. Note- similar to Shrinky Dinks, the final volume will be reduced by ~25-35%)
- Tasty on its own or season with toasted breadcrumbs, currants, parsley or lemon zest.
Cauliflower can handle strong seasonings, such as anchovy, curry powder, capers, olives and hot pepper flakes. For more cauliflower inspiration, check out Food52’s suggested recipes (http://food52.com/recipes/search?q=cauliflower).
January 28th
FineFoods Kitchen Ingredient – Bay Leaves
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
There are two types of bay leaves – the more prevalent and widely used Turkish (right) and Californian (left) with a strong menthol aroma that is typically used in cold marinades or quick cooking where it will not overpower the dish.
Bay leafs are typically used on long-cooking dishes such as sauces, soups and stews to impart a “base” note. The complex flavoring of bay leaves is attributed to it’s more than 50 flavor compounds.
Is it worth adding bay to a “quicker cooking” dish? Testing at Cooks Illustrated showed that shorter cooking times still impart the herbs flavor though to a lesser extent. The herbal notes are evident after just 5 minutes of cooking while their full spectrum was not extracted until cooked for an hour.
The short story? It is worth adding bay leaves to dishes that cook in a few minutes but their maximum impact is realized in longer cooking dishes.
January 14th
FineFoods Kitchen Tips – Food Temperature Danger Zone
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Most bacteria thrive between 40 and 140 degrees. In the food industry, this is known as the “Temperature Danger Zone” where bacteria can grow logarithmicly reaching harmful levels quickly. As a general rule, food shouldn’t stay in this zone for more than two hours (one hour if the room temperature is over 90 degrees).
A general rule of thumb is to keep “cold foods cold (refrigerated below 40 F) and hot foods hot”. Here are some other helpful tips for avoiding the danger zone
Two Hour Rule – To prevent time-temperature abuse, potentially hazardous foods should not be kept with the Danger Zone for more than 2 hours. Foods that are potentially hazardous inside the danger zone: meat, fish/ shellfish, poultry, eggs and other protein-rich foods, sprouts.
Keep in mind the clock starts ticking from the time you put that item in your shopping cart and includes the drive home. To help battle that two hour clock, bring a thermal bag with you shopping (hint – keep one of our delivery bags in your car).
Defrost in the Fridge – Place food on a plate or bowl to catch thawed liquid and prevent cross-contamination. Most items can be thawed within 24 hours. If you need to thaw quickly, keep items under cold running water in the sink.
Storing Leftovers – cool leftovers quickly by storing them in shallow layers to cool within two hours
Reheating – Reheat foods quickly and thoroughly
Happy (and safe) cooking!
January 7th
FineFoods Kitchen Tips – Periodically Professionally Sharpen Your Knives
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
List one of your recurring New Year’s resolutions as “sharpen my knives.” Even professional chefs have their knives periodically sharpened by a professional knife sharpener at least once a year. What better way to remember than tying it to the turn of the calendar?
Your knives are the workhorse of your kitchen. So, it goes without saying that you should take care of them. But what does that mean?
Good, sharp knives are an essential tool in the kitchen. Good knives can cut your prep time in half and improve your presentation. Also, you’ve probably heard that a dull knife is more dangerous than a sharp knife, as it can slip without warning – which is very true.
It is important to maintain your knives on a regular basis. This includes periodically cleaning up the blade by running them against a “steel” to remove rough edges. And, more importantly, taking them in to get professionally sharpened (usually ~$1 per inch and well worth the investment).
Working as a professional in the industry I steel my knives every day I pull them out, hone them on a stone every month or so and take them in to get professionally sharpened every 6-9 months. Professional sharpening will reset the bevel on the blade and increase the life of your knife while making your time in the kitchen easier, more enjoyable and safer!
So, where you can you have this done? Here are a few local resources:
- (Bernal Heights) – Very friendly and an excellent job but may require keeping your knives for up to 5 days.
- (San Mateo, CA) – Can usually sharpen your knives in 2-48 hours and have certain hours where they will sharpen while you wait.
- (Bush @ Jones)
- Farmers Markets – Some of the bigger farmers markets include a local small business that will show up in a truck and sharpen your knives onsite. One such business is Critical Edge Knife Sharpening (Ferry Building)
Another alternative is that some grocery stores offer sharpening services. Just ask at your local grocery store.
FineFoods Kitchen Ingredients – Fat Burning Foods Article
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The holidays are coming! The holidays are coming! And with that comes holiday parties, festive celebrations and lots of food. What if you can help offset that by what you eat in between all of the parties and celebrations? An article in US News Health section outlines some foods that can apparently help you burn fat.
The follow is a summary but you can read the full US News article here.
1. Oatmeal – contains lots of insoluble and soluble fiber.
2. Chicken (Breasts) – lean protein (skipping the skin). We often prefer legs which boast more flavor
3. Egg Whites – excellent source of energy, very low in calories
4. Brown rice – slow, starchy carbohydrate, packed with fiber and essential nutrients that is slowly absorbed in the bloodstream
5. Fish Oil (omega-3 and omega-6 fatty acids) – ramp up the fat-burning effects of your daily activity, increase heat production in your body, reduce muscle breakdown
6. Asparagus – natural diuretic that helps rid the body of excess water and waste
7. Almonds – high in omega-6 fatty acids which aids in fat-burning
8. Garlic – research indicates it may help regulate rate of fat cell production, plus it’s tasty addition to dishes
9. Tomatoes – metabolize fat, help lower blood pressure
10.Apples – great source of fiber, pectin inhibits fat absorption
These are all nutritious and tasty foods worth making a regular part of your diet with a little side benefit.
Read the whole article here.
November 7th – FineFoods Kitchen Tips – Fresh Herbs and Mincing Parsley
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The FineFoods philosophy includes a heavy emphases on fresh herbs (e.g. parsley thyme, rosemary, tarragon, fennel, etc.) to introduce flavor to a dish. It also has the benefit of adding a note of “brightness” to round out the flavor profile.
Here are a few quick tips to using and storing fresh herbs:
- Wrap herb in a paper towel and store in a plastic bag. The paper towel helps wick away excess moisture and keeps individual bunches of herbs organized.
- Don’t wash herbs until you are ready to use them. The added moisture will shorten the life of the herbs in your fridge.
- Allow herbs to air dry before cutting or blot on a paper towel. Salad spinners are also a great way to dry them.
Always use a sharp knife that will slice through the herbs’ cell structure than than crushing a bruising it.
When cutting herbs, remember to use a cutting or slicing motion rather that chopping. To make a slicing motion, think of the motion of the elliptical machine at the gym. The knife edge will move in an elliptical circle where you will pull it back, rocking the blade from the tip towards the handle, then pushing the knife down and forward through the herbs and back onto its tip before the circle begins again. This movement also helps reduce bruising and discoloration of the herbs.
We thought it would be helpful to share a video demonstrating chopping parsley from Real Simple.
FienFoods Kitchen Tip – Potato Ricer
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
We know you are all big fans of our Decadent Mashed Potatoes so we’re going to fill you in on a few secrets. The biggest misnomer is that ours are not actually “mashed” they are “riced” for the super smooth and fluffy texture.
A ricer can be considered a simplified food mill that quickly breaks down cooked food by pushing it through a dye cut disc (think garlic press). It’s a handy tool to have in your kitchen not just for those fluffy mashed potatoes (with Thanksgiving on its way) but for apple sauces, turnip puree, gnocchi and homemade baby food.
Here are some other little secrets to recreating the decadent mashed potatoes.
- Skip the peeler. Potatoes can be cooked whole in their skins. When cooked until tender and drained, cut each potato in half and place in the ricer with the cut side down against the grating disc. After pressing out the inside through the disc the skin will be left behind in the hopper.
- Heat the dairyEnsure the dairy you are planning to add has been warmed prior to adding to the riced potatoes. The warm dairy can more easily be taken up by the starch in the potatoes. (Note – buttermilk should NOT be heated prior to adding or it will curdle.)
- Vary your dairy ingredients Butter and milk (whole milk works best) are obvious choices but consider going a little crazy and try adding some sour cream, crème fraiche or buttermilk or grated cheese.
Just in time to make your Thanksgiving cooking a little easier!
October 22nd – FineFoods Food News – Reports on Food Waste
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
While the new tagline these days is “farm to table” there is a growing interest in “table to landfill.” We have read statistics ranging up to 35-40% of all food is wasted. Somewhat of a massive topic summed up well in two articles by the Natural Resources Defense Council (NRDC) and http://www.foodsafetynews.com/2013/09/confusing-food-date-labels-lead-to-food-waste-in-america/#.Ul8G_RDqv_E.
Two of the reasons cited for waste to consider are expiration dates and improper storage.
Expiration Dates – Expiration dates create confusion over whether food is still safe to eat while most foods are typically safe to consume past the dates you find on containers in your grocery store. These dates do not indicate spoilage and a lot of those dates are not federally mandated. In some cases they represent a producer’s estimate on shelf life for highest quality. In others it is the indicator that the product still meets grading requirements. For example, the date on egg cartons? It is set at 30 days after packaging and is not based on quality.
Another thing to keep I mind, foodborne illness occurs from some type of contamination (e.g. microbial or bacterial) and not spoilage. Your spoiled milk might not taste good but will not make you ill unless there has been some type of cross contamination.
Proper Storage – Knowing how (e.g. temperature) and where to store your groceries can greatly increase their shelf life. A great informational diagram (http://www.nrdc.org/food/files/dating-game-infographic.pdf) provided by Natural Resources Defense Council depicts the best storage placement in your fridge of categories of items to maximize life and quality. Note, similar to commercial kitchen cold storage, they recommend storing proteins on the bottom shelf so any liquids can not drop down onto fresh produce and other non-hazardous items.
Read the full article NRDC article here (http://www.nrdc.org/food/wasted-food.asp).
Read the full article Food Safety article here (http://www.foodsafetynews.com/2013/09/confusing-food-date-labels-lead-to-food-waste-in-america/#.Ul8G_RDqv_E).
September 24th – Wine – Thinking Outside the (Wine) Box
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Wine becomes more environmentally friendly…
Next time you pour yourself a glass of wine take note of the bottle. It may not carry the same heft you remember as the wine industry embraces the movement to greener / lower carbon footprint production by producing bottles that weight 30% less.
Manufacturers are branching out into new or recycled materials as well as new, slimmer bottle designs. Traditional bottles run ~500 grams while new light weight bottles are ~350-370 with some trimming down to a mere 300 grams. That weight reduction translates into lower raw material cost and lower fuel requirements for transport. Another side benefit is reduced CO2 production in the manufacturing process.
Wine bottles obviously need to meet strict quality standards both for safety and for preservation of its tasty contents. For these reasons, don’t expect to see light weight bottles introduced for sparkling wine and premium wines (that is, wines with a retail price over $15). Initial experience and testing indicate the breakage rates for lightweight glass bottles (380+ grams) are apparently equivalent to traditional bottles.
Here are some examples of the bottle slimming trend:
- Ohio based O-I recently started producing wine bottles at their California facility that are 27% lighter. That’s a leading step for one of the largest producers of glass containers.
- New Zealand’s Mud House Winery has started using a bottle that is 10% lighter than its predecessor resulting in a ½ ton weight reduction for each container of wine exported.
- The government-owned Liquor Control Board of Ontario (LCBO) implemented a 420 gram guideline for bottle weight of wines prices $15 or less. While not yet a requirement vendors are starting to volunatrily fall in line.
- UK’s Waste & Resources Action Programme (WRAP) GlassRite Wine initiative designed a lightweight bottle that “If adopted for all wine sold in the UK it would generate an annual glass saving of 153,000 tonnes – equivalent to the weight of more than 460 jumbo jets – and cut CO2 emissions by 119,000 tonnes.” They are making the design available for free.
So take note the next time you raise a bottle of wine….
September 17th – FineFoods Kitchen Tip- Cutting Small Tomatoes
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cherry and grape tomatoes may be one of my favorite late summer/ early fall items at the farmers market. These sweet little gems can be tossed into pastas and grain salads or just eaten like candy (and just as sweet). It can be a little tedious to halve them while they are trying to roll away. Here’s a trick for slicing those pesky grape and cherry tomatoes that will keep them contained.
– Wash and drain tomatoes
– Place a handful of tomatoes between two deli container lids with the rim sides facing each other. Snugly packed works best.
– Run a serrated knife through the horizontal opening
Bonus – it also works great for slicing pitted olives!
Here’s a great visual: http://www.biggirlssmallkitchen.com/2012/06/streamlining-tomato-halves.html
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
September 3rd – Market Ingredient – String Beans and Runner Beans
We are in the height of bean season! The Farmers’ Markets are filled with all sorts of beans, with everything from standard green beans to Romanos and all varieties of runner beans.
Romano beans are one of our favorites. An Italian heirloom pole bean varietal with flat, long light green pods. Select small, brightly colored beans that snap when you break them in half. These robust flavored, sturdy beans can be sautéed, blanched or grilled.
You may have seen “Blue Lake Green Beans” listed on menus. Blue Lake is a popular (and common) variety of string bean. But the category of string or snap bean also includes other varieties of green beans, as well as yellow wax beans and the flat podded Roma or Italian green beans. Each has its own taste and texture, so it’s worth trying a few varieties from the market.
Runner or shelling beans are the fresh versions of the dried beans you find at the supermarket. Think of them as overgrown green beans… In fact, some bean varieties are eaten as string beans when young, then picked as runner beans when they are more mature, in which case the pod is discarded and only the beans are eaten. The pods vary in color (often speckled or streaked with color) and may even appear to be a little dried out. The pods may hint at the color of the beans, but you never know… brilliant purple beans have been known to hide beneath a rather dull tan pod.
The bonus is that rather than needing to soak the beans overnight and then simmer them for hours, fresh runner beans cook up in as little as 20 minutes. We like to saute a bit of onion and garlic, add the beans and cover them with about an inch of water. Simmer the beans for 15 minutes, then add a couple of pinches of Kosher salt. After salting them, taste a bean to see if they are done. Keep tasting a bean every 5 minutes until they are cooked through and creamy soft but not falling apart. Add a drizzle of olive oil and your fresh runner beans are done!
August 14th – FineFoods Kitchen Tips – Kale Salad
Green juices are all the rage right now, but what about eating greens in its whole form. Leafy, hearty greens such as kale, collard greens, and chard are not only tasty but provide you with amazing health benefits, tons of energy, and make for the perfect summer slimming meal. And there is the salad form…
Leafy greens are packed with nutrients, fiber, and minerals such as calcium, iron, potassium, and magnesium that could help prevent heart disease, diabetes, and keep your skin radiant. They also include antioxidants like vitamins A, C, E which helps fight free radicals that are linked to aging and cancer. The darker the greens, the more sunlight they’ve absorbed, which means the more nutrient-dense they are. Kale is the number one most nutrient-dense food for you and is light on calories.
Unlike other salads you pack on the go, kale is better a few hours later because it doesn’t get soggy which makes this salad perfect to take to a picnic, or to the beach!
Here is a kale salad recipe to get you started. This recipe is easy to put together and is best made ahead of time to allow the kale to break down. You can adjust to whatever seasonal ingredients are in stock. A winter version may include caramelized mushroom and citrus.
Kale Salad
Ingredients – Salad
2 large eggs
1 large bunch kale (curly green or Lacinato/ dinosaur kale), stems removed, washed, chopped, patted dry
1/4 cup extra-virgin olive oil (may reduce as needed)
1 lemon, juiced, divided
Kosher or sea salt, to taste
½ pound stone fruit (apricot, peaches, plums), sliced into segments
3-4 oz blue or gorgonzola cheese, crumbled
Ingredients – Dressing
2 strips bacon (optional)
½ lg red onion, julienned
1 garlic clove, minced
1 tsp mustard, Dijon
3 TBS white or red wine vinegar
Kosher or sea salt and fresh cracked pepper
Honey or agave (optional)
Directions
- In large bowl, add the kale, half of lemon juice, a drizzle of oil and a good pinch of kosher or sea salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes.
- Cook eggs to soft/ hard boiled. Plunge into ice water. Peel. Reserve egg yolks and cut egg whites to toss into salad.
- Cook bacon until just crisp. Remove to paper towel lined plate. Crumble when cooled. Reserve 1 tablespoon of bacon drippings.
- With bacon drippings (or olive oil), sauté red onion and garlic over medium heat until tender and sweet.
- Combine (‘mash”) egg yolks, remaining lemon juice and mustard with onion-garlic bacon mixture. Stream in extra virgin oil while whisking until a dressing forms, and you like how it tastes.
- Season dressing with salt and pepper and adjust with honey, agave or sugar, as needed.
- Pour the dressing over the kale, and add the stone fruit segments, egg whites and crumbled cheese. Toss and serve.
Happy cooking!
July 29 – FineFoods Kitchen Tip – Cooking with Wine
With this week’s Chicken Fricasee we use a little white wine to enrich the flavor of the sauce. It’s added early so the alcohol cooks off but the concentrated flavors remain. So we thought we would share some tips about cooking with wine this week…..
When a recipe calls for wine, the golden rule is – “cook with what you would drink.” That doesn’t mean your top end bottle but something decent. Bad wine can irrevocably change a good sauce (in a bad way).
What Characteristics to Look for?
- General characteristics – Choose a fruity, smooth, mellow wine
- Go with a blend or a cooler weather wine – Warmer climate wines with a “jammy” flavor profile will tend to taste over cooked. Fruity, medium body wines tend to work best.
- Steer clear of wines aged in oak – Cooking concentrates the flavor of wine. If a wine has “oak-y” notes to start with this will be more pronounced in your finished dish. And who really want to “chew” on a piece of wood with dinner?
Price?
- Price does matter…somewhat – Wines come in a range of prices – stay away from the low end. A $5 bottle will inevitably produce an overly sweet and bland flavor. Wines in the $10+ range are a much better bet!
Cooking Techniques
- When cooking stick with a low and slow method – It is always preferable to cook dishes with wine slower and lower temperatures. Cooking wine at high heat can turn delicate flavors sour or lose its fruity components (as heat breaks down compounds in the wine).
- Adding aromatics – You can add additional depth to simple wine pan sauces by adding aromatics (e.g. onion, garlic, mushroom, parsley stem, carrot, celery) while it cooks that may be strained out later.
- Widen your pan – A pan with a larger surface facilitates the evaporation process (especially if you are cooking at lower temperatures to preserve the wine’s flavor but want to speed the process).
Happy cooking!
July 8 – FineFoods Market Info – Purchasing Fish
If you had the Salt Roasted Salmon this week, we selected a wild, line-caught Alaskan Coho Salmon on a tip from our fishmonger. Getting to know your fish guy is one of the best ways to learn about fish. But in the meantime, here are some hints for selecting fresh fish:
– Fillets should are moist but not slimy
– Fish should smell like clean ocean, but not fishy
– Whole fish generally have clear eyes
– If you gently press on the top of a fillet, it should bounce back
When purchasing fish, we encourage you to choose sustainable fish which has been responsibly caught. Ask when it came into the market, where it was caught, if it was previously frozen and it if was shipped overseas to be processed (a surprising amount of fish is caught in the US, then then shipped to Japan to be processed before being sent back to the States).
To help you choose the best fish, here are a couple of resources:
- The Monterey Bay Aquarium offers their
- (http://www.montereybayaquarium.org/cr/seafoodwatch.aspx).
- CUESA now has their own version – the
- specifically applicable to Northern California
- http://cuesa.org/sites/default/files/seafood_availability_chart.pdf
- Even more locally, Kenny Belov owns Fish. Restaurant in Sausalito and is very active in promoting sustainable fishing. In fact, he recently testified in front of Congress to help improve fishing practices in the US. His organization FOCB (Fish or Cut Bait)
- (http://www.focb.org/What you can do.html).
A few of the fish that we like include wild Pacific salmon, Pacific cod (black, ling, grey), basa and tilapia from the US, and Pacific halibut.
Once you get the fish home, you’ll want to check for bones in the fillets (just run your fingertips across the surface of the fish). If you feel any bones, a clean pair of tweezers or needle nose pliers works great to remove the bones. Just make sure you pull in the direction of the bone to avoid tearing the flesh. And if you are struggling a bit, find solace in the fact that hard to remove bones are a good sign that the fish is fresh.
July 2 – FineFoods Kitchen Tips – Cooking “en papillote”
~ Contributed by kitchen assistant Amy Nghe
Summer is here! Wouldn’t it be nice to spend less time cooking in the kitchen and more time relaxing? Cooking “en papillote” or wrapped in paper is an easy technique that is pretty much hands-off once you get everything in the oven. It’s great for entertaining as it can be prepared ahead with a “wow” factor when opening the parchment package at the table releasing wonderful aromatic smells. It’s also a great low-fat cooking method – just in time for the summer!
What exactly is “en papillote”? Cooking something “en papillote” simply means you are cooking something enclosed with moist heat. Ingredients are placed in a folded envelope and when heated in the oven, the trapped air inside the envelope creates steam and gently cooks ingredients. What’s wonderful is that you don’t need to do very much after selecting your ingredients.
To begin cooking “en papillote” follow these basic guidelines:
First, cut a piece of parchment paper large enough to contain your ingredients. You can substitute aluminum foil for parchment paper. However if doing so, keep in mind you might need to avoid using a lot of acidic ingredients, such as citrus, vinegar, white wine or tomatoes, since the acid in these foods will react with the foil and impart potentially affect the flavor. Whatever you choose, do not use wax paper, as it will burn in the oven.
Next, choose your lean protein. Fish is classic choice though you can also choose chicken breasts, turkey cutlets, tofu, or pork chops. Make sure your protein is no more than half an inch thick in size. Season your protein with salt, pepper, and a bit of oil or butter.
Select accompaniments that would pair nicely with your protein. Anything goes here! You can check out your local farmers market for seasonal produce for inspiration. Just make sure you choose items that have similar cooking times or chop/ slice them into sizes that will cook at the same rate (e.g. more dense vegetables cut into smaller pieces).
Now that you have all your ingredients, it’s time to create your layers. Lightly oil or butter the parchment to ensure your items do not stick to the paper. It is recommended you start with a base – something that will insulate the protein, such as cabbage, kale, or swiss chard. Overlay your protein, vegetables and any other aromatic ingredients, spices or herbs.
Lastly, before folding your parchment, add a small amount of liquid or fat to create a moist environment that will create steam inside the oven. You can play around with different sauces as well. If you wanted to make an Asian-style meal, you can blend together soy sauce, honey and a bit of hoisin sauce and drizzle this on top of your ingredients. Overall, add in something that pairs well with your protein and vegetables.
Its time to fold up your parchment or foil! Foil should crimp easily. With parchment, you would want to pinch the ends, folding or rolling them up into a 45 degree angle, creating a crescent-moon shape. Make sure to leave enough room for your ingredients to steam. If done correctly, your parchment pouch will puff during baking.
Place in a preheated oven on a sheet pan. The cooking times will vary depending on what ingredients you’ve chosen. Typically fish will cook faster (~8-10 minutes) compared to chicken (closer to 20 minutes). When it’s done, the package will puff and parchment will be slightly browned.
Remove, open carefully and enjoy!
June 28 – Quick Corn Cookin’
Fresh, sweet local corn is such a summer treat. In season, it’s so good it only needs to kissed by heat when adding it to something like pasta salad. Throw some steak or chicken on the grill, toss a salad and serve with buttered corn and you have a fabulous dinner.
Here is a quick corn cooking tip for fast weeknight meals so you can spend more time outside enjoying the long days.
Whole ears for a side dish can be boiled, steamed or grilled – all of which requires cleaning those pesky silk threads. But on weeknights you might want to opt for this quick, silk-free method — microwaving.
– Mircowave whole ears of corn in the husk for 4 minutes.
– Remove from the microwave using a a towel or pot holder (they will be very hot)
– Cut off ~1 inch from the stem end to expose the cob.
– Holding the husks at the top of the ear, shake in a downward motion. The ear will pop out of the husks leaving the silks behind
For a quick visual of the process, check out this video.
June 4th – U-Pick Berry Farms
Need a good idea or excuse to take a road trip down the beautiful California coast?
With the weather getting warmer thoughts always turn to berries….and picking berries. Strawberries start off the season (now in farmer’s markets with picking starting mid-May) followed by blackberries and, my favorite, olallieberries. Every farmers market that I have gone to recently has more vendors offering berries than there are weeks in the growing season. Quite possibly the perfect little sweet treat they are high in Vitamin C and antioxidents (specifically ellagic acid).
There are a lot of great U-Pick places that make for a tasty excursion for the whole family. Here are some favorites. Expect to pay a “picking” fee (generally $2-4) to account for the berries you are transporting out in your belly rather than your basket.
- Swanton Berry Farm/ Coastways Ranch – Located on Hwy 1, just south of Ano Neuvo, Coastways is now owned by Swanton Berry Farm (recently recognized for their trailblazing approach to labor and organics winning this year’s Growing Green Award from NRDC).
- Phipps Country Store and Farm – Located in Pescadero, this farm comes complete with farm animals and a great selection of heirloom dried beans. They have picnic tables out back for lunching.
- Webb Ranch – A little closer to home, Webb is located off of Hwy 280 in Portola Valley.
Side note – If you are headed down Hwy 1 on your journey, leave some time to fuel up before or refuel after picking. Half Moon Bay Bakery has great pastries and the Flying Fish Grill in Half Moon Bay make some of the best fish tacos you can enjoy on their cute parking lot patio.
Berries freeze very well! If you can’t finish off your haul then freeze some for enjoying in pies and smoothies later. Freeze them in a single layer on sheet pans then transfer to Ziploc bags for longer term storage. The freezer section of your market can’t compete with the flavor of fresh frozen from the farmer’s markets.
May 28 – Selecting and Storing Strawberries
Oh how I love thee, sweet strawberry!! One of my favorite childhood memories is mom taking my brother and I out of school, “sick,” to spend the day strawberry on the eastern end of Long Island. It’s a good thing mom was a fast picker as I think for each berry I put in my basket I put two in my tummy. The day always ended helping mom make strawberry jam to sustain us through the winter months.
Local, sweet strawberries are back in your local markets. However you plan to enjoy them, here are a few tips for purchasing:
– Choose berries bright red in color tip to toe and very fragrant. Green ends or white tops indicate that they were picked too early when not fully mature and will not taste as sweet
– Smaller berries are sweeter
– Smell them! Good strawberries should be very fragrant.
– Strawberries are one produce item worth buying organic! They are #2 on the Environmental Working Group’s Dirty Dozen list for conventional specimens which have typically been treated by a number of pesticides and herbicides.
– When you get them home, keep them refrigerated and wait to wash and dry them just before enjoying.
Read more from our friends at Dear Martini including how to spice and macerate strawberries (http://dearmartini.wordpress.com/2013/04/26/strawberries-rule-tips-for-choosing-and-preparing-the-better-berry/).
May 7th – FineFoods Kitchen Tip – Cooking Quinoa
Quinoa is a nutrient powerhouse and a fabulous “blank slate” on which to build a dish (as discussed last week). Similar to cooking rice or dried beans, you can add additional flavor by adding additional flavors while cooking.
– Replace all or part of the water with vegetable or chicken stock,
– Add ¼ tsp of salt per cup quinoa.
– Add a clove of smashed garlic or a sprig of your favorite herb (e.g. thyme or rosemary)
– Add whole spices you can easily pick out later such as cinnamon stick or star anise
Those who have yet to convert usually comment that they find it bitter or mushy. These are both easily remedied when using the correct cooking method. To remove the bitterness (which results from its natural coating, saponin), rinse quinoa well in a fine mesh strainer for 30-60 seconds.
Cooking Instructions
- Measure quinoa
- Rinse – Thoroughly rinse quinoa in a fine mesh strainer. (Hang on to that strainer, you’ll need it again in a few minutes).
- Bring to a boil – Bring liquid to a boil and add quinoa and seasonings (e.g. salt, bay leaf) and bring to boil (similar to cooking pasta).
- Cook – Cover, lower heat to lowest setting and cook for ~10 minutes (quinoa should be al dente and the germ starting to “uncurl” for the seed)
- Steam – Transfer quinoa to strainer, set strainer over pot with ~1’ water. Turn heat up to bring water to simmer. Cover and cook ~10 minutes)
- Rest – Let stand covered for 5 minutes
Alternative Cooking Methods:
Rice Methods Stovetop – Follow same method of cooking rice with 2:1 ratio (water:quinoa) and cook for 15 minutes on lowest setting once brought to a coil).
Rice Cooker – Use the same 2:1 ratio of water to Quinoaand follow instructions for your rice cooker.
Yield Note – One cup of dried quinoa yields about 2.5-3 cups cooked.
April 30 – FineFoods Kitchen Ingredient – Quinoa
~ contributed by FineFoods kitchen assistant Amy Nghe
Considered a whole grain, quinoa is actually a nutrient-rich seed that can be prepared like whole grains such as rolled oats and barley. Quinoa provides a high-protein diet with nine essential amino acids that can help reduce the risk of heart diseases. The flavor is slightly nutty and is similar in texture to couscous but with better nutritional value. Quinoa can also help us feel fuller and not overeat because it is a great source of fiber and tastes great too!
Make a large batch of quinoa at the beginning of the week and store in the refrigerator for later use during the week to come. This saves time preparing meals so all you have to do is put together a simple sauce or mix-in to complete the meal. Here’s how to incorporate more quinoa into your daily diet so you can enjoy it for breakfast, lunch, and dinner:
Breakfast:
- Oatmeal – Quinoa can be treated like oatmeal. Top ¾ cup cooked quinoa with fresh fruit and honey or heat a cup of quinoa with ½ cup almond milk, a dash of cinnamon and a handful of raisins for a warm breakfast.
Lunch:
- Amp up your salads! Top mixed greens with 1/2 cup quinoa and shredded chicken, sliced avocado, and shredded cheddar cheese.
- Soup ingredient – Substitute quinoa for rice or pasta in soups such as chicken soup or minestrone.
Dinner:
- Quinoa makes for a hearty dinner if loaded with roasted veggies and served with a side of meat.
- You can also combine quinoa with black beans, garlic, and onions to make vegetarian burgers or even use quinoa in mac n’ cheese!
There are endless ways to use quinoa. Just treat it like you would any grain to see what’s possible. What are some ways you have used quinoa recently? Leave a comment on our Facebook page and let us know!
April 23 – FineFoods Kitchen Tip – Coconut Oil: Uses and Substitutions
~ contributed by FineFoods kitchen assistant Amy Nghe
Looking to amp up a favorite dish? Virgin coconut oil is a great way to enhance a dish’s flavor profile and add some aromatics. Plus, there are great health benefits from the naturally occurring saturated fat in coconut oil. Coconut oil helps increase your HDL cholesterol level, also known as your “good” cholesterol, which can help lower your risk of heart diseases. Additionally, it supports your immune system and stimulates your metabolism.
As described by N.Y Times article, coconut oil has “a haunting, nutty, vanilla flavor. It’s even milder and richer tasting than butter, sweeter and lighter textured than lard, and without any of the bitterness you sometimes get in olive oil.”
Extracted from matured coconuts, coconut oil can be substituted wherever you use butter or other neutral oils such as vegetable or canola. The coconut flavor is very subtle and nutty with a hint of vanilla which might pleasantly surprise even those who dislike coconut flavor! It is worth a try for the health benefits alone.
Here are some ideas on how to incorporate coconut oil in your everyday baking and cooking:
- – Add a teaspoon to your coffee or tea for a silky, smooth taste.
- – For a twist on oatmeal, make some with coconut oil with almond milk, and top with your favorite fruit.
- – Spread a tablespoon on two slices of toast with some cinnamon sugar for a yummy breakfast.
- – Swap out the oil or butter next time you make banana bread or muffins for a wonderful nutty flavor.
- – Use it for sauteing vegetables for a side dish. Coconut oil is heat-stable which means it takes a higher temperature to smoke making it great for frying foods or making stir fry recipes.
Whatever you choose, coconut oil can be your secret ingredient. Typically coconut oil is sold in its solid state. Make sure to store coconut oil in a cool, dry place, either in the cupboard or refrigerator, to keep it from liquefying as this will shorten its shelf life. When heated it will quickly liquify.
April 9 – FineFoods Kitchen Ingredient – Green Garlic
Someone asked me “What is green garlic?” This week we are folding it into our creamy risotto.
Figuratively, I would say the arrival of green garlic in the markets is the first sign of spring. Literally, it is young or immature garlic that is highly aromatic with a very mild flavor.
Garlic grows similar to a scallion. As it matures, the base of the stalk forms a bulb and separates into individual cloves. Green garlic is simply a young garlic shoot that has been harvested early; a by-product of a farming technique, where farmers thin the rows of garlic shoots to promote growth. Home cooks and chefs alike have discovered this Spring treat, which is more delicate and fresher in flavor than mature garlic.
Since it is more delicate than the mature cloves it is treated differently in cooking. the greens can be used as you would scallions or chives (sprinkled over salads and side dishes) and the roots can be shaved raw or lightly sautéed (added to vegetables or pureed into sauces such as pesto).
In general, raw garlic is a good source of Calcium, Phosphorous, and Selenium, and a very good source of Vitamin C, Vitamin B6 and Manganese. Garlic also has highly anti-inflammatory, boasting antibacterial, and antiviral properties. So it’s a great way to ward off all of those cold and flu strains that are going around.
March 7 – FineFoods Kitchen Tip – Saffron Gold
We frequently use saffron in risotto, classic French rouille dipping sauce (the garnish for last week’s seafood cakes), wet rubs for Mediterranean dishes and tagines. It adds an exotic note and deep golden yellow hue to a dish that comes at a price (a small vial can cost you $15-20).
Saffron threads are the stigma of a specific crocus plant that only grows in certain climates. Since each flower only produces three stigma and they have to be harvested by hand it’s not surprising it is the world’s most expensive spice by weight. It’s obviously prudent to use saffron wisely. But how do you stretch saffron’s beauty?
You’ve probably noticed that saffron comes in small airtight containers. That’s because its aromatic compounds are highly volatile when exposed to oxygen. However, much like other spices you can toast or “bloom” saffron to help its aromatic compounds permeate a dish.
“Blooming” – Crumble saffron threads into a few tablespoons of hot – not boiling – water and let stand for 5-10 minutes. The heat helps activate the flavor and aromatic compounds similar to toasted spices in oil. Proceed with your recipes as directed.
Toasting – Toasting spices by gently warming in a pan is a great way to deepen their flavor. However, as saffron is so delicate and its compounds so volatile you would actually lose its intensity by toasting it in a pan. Instead, wrap it tightly in a foil packet and heat in a medium hot pan for 30 seconds.
Saffron threads are graded from IV (poorest) to I (best quality). Look for thread that are all orange (not yellow – which may indicate lower quality including yellow stamens). In general Spanish saffron can be slightly mellower in flavor with Italiam a stronger flavor and Iranian varietals even deppper.
March 3rd – FineFoods Kitchen Tip – The Perfect “Hard Boiled” Egg
Misnomer – hard boiled eggs should be simmered and not boiled.
We are kind of particular about our hard cooked eggs. Always looking for that nice creamy yolk and tender (not rubbery) whites. For those of you that had the Miso Pasta Kit last week, you know what we are talking about. Here are some tips for cooking hard boiled eggs with a Dear Martini video demo following:
– Take eggs out of the refrigerator and allow to come up to room temperature. Make an “ice bath” of water and ice in a bowl.
– Meanwhile bring a pot of water to a simmer, not a full boil. This gentle means of cooking is important in creating that creamy texture – cooking eggs at a full boil will result in a rubbery texture and green tint to the yolks.
– Add a teaspoon or two of white vinegar. You won’t taste the vinegar but it will help break down the calcium in the shells making them easier to peel.
– Gently lower the eggs into the pot of simmering water. Dropping them in may cause cracking.
– Timing is everything! Set a timer for 9 minutes for large size eggs. (Add or subtract a minute for extra large or smaller eggs, respectively).
– When the timer buzzes, scoop eggs from the pot and place in an ice bath to stop the cooking process for ~10-15 minutes. This is called “shocking.”
– Peel and enjoy.
February 21th – FineFoods Wine Pairing – Petite Syrah
This week: Petite Sirah -> BBQ Brisket
If you enjoy big wines – this is one for you: it’s bold and luscious. Petite Sirah (also called Petie Syrah) is a slightly more suble offspring of Syrah and Peloursin grapes. Its deep purple pigment is the visual cue to its round, supple, chewy character. Wines from cooler climates (e.g. Mendocino, and Amador County as well as Northern Central California coast) are typically lower in tannins.
Petite Sirah is best enjoyed with food (the astringency of its tannins make it too “tight” to drink on its own for my palate).However, those same characteristics sing when paired with big flavors, especially meat such as grilled, braised or roasted beef, and lamb including barbecue, steak au poivre, Mongolian barbecue and tandoori lamb. And it’s versatile enough to stand by anything from more everyday fare (e.g. burgers and short ribs) to hearty stews (e.g. chili or cassoulet). We recommend matching the weight of the dish to the wine – pick heartier dishes to serve with this very full style wine.
With Petite Sirah, stay away from fish (especially mild flavors), delicate dishes and very spicy foods (the tannins will amplify the spice).
This week we suggest trying it with our BBQ brisket.
Characteristics: Peppery black and purple fruit (think currant, plum and blackberry) with hints of chocolate and clove. Dark inky in color with medium to full-body.
Notable growing regions: Argentina, Australia, Brazil and California.
Suggested producers: Big House, Bogle, Girard, EOS, de Batoli
February 15th – FineFoods Market Report – What is CCOF
A lot of the farms we work with at the farmers markets are California Certified Organic Farmers (CCOF certified (you may have noticed white and green signs at the farmers market yourself). This means that the farm’s practices meet national organic standards. The rest are either in the certification process or implementing as many practices as possible (especially the important ones such as no pesticide or herbicide spray). We love getting the opportunity to talk with farms and vendors to get a better understanding of what practices they are implementing.
The CCOF is an offshoot of the certification program started by Organic Gardening and Farming magazine (started in 1971) and turns 40 this year. That makes 42 years of encouraging and implementing organic practices in California. It is broken in to regional chapters within which local farmers can meet and share information.
It usually takes farmers several years to attain CCOF certification demonstration they are adhering to the outlined standards. The theory ensures the practices are firmly in place and gives the land time to purge itself chemicals used previously
– CCOF is active in helping expand organic practices, laws and enforcement:
– Active role in getting the California Organic Foods Act passed in 1990 adding enforcement to CCOF certification
– CCOF’s rules were used as the basis for the USDA National Organic Program (NOP) and the National Organic Standards Board.
– CCOF has certified more than 1 million acres and represents more than 2,300 farms, livestock operations, processors, and retailers across California
Read the whole article here on CUESA’s website: http://www.cuesa.org/article/organic-pioneers-reflect-40-years-ccof.
January 22nd – FineFoods Market Report – Far West Fungi
Whether mushrooms are on the menu each week or not I always try to stop by my favorite mushroom vendor, Far West Fungi (www.farwestfungi.com/), on Sundays to catch up with John Garrone and his crew. Fabulous folks and amazing fungi (and there is always a story to be told or a recipe shared). Some of the friendliest folks at the market, John always seems to know everyone (customers and vendors alike). I can’t wait to take a tour of their operations. 
They truly are part of the secret to our Mushroom Thyme Pasta. Located in Moss Landing near Santa Cruz, they offer a variety of wild mushrooms mostly cultivated in a sustainable manner in addition to the foraged varieties. Beautiful produce that begs for photographing. Come Spring they also offer other foraged produce including ramps and fiddle heads (remember our crazy good Foraged Pasta we offer in the spring?).
John (the father) is part of the Garrone family that operates Far West Fungi (with his wife Toby and four sons). John started in produce sales years ago and eventually specialize in mushrooms back when the only two prevalent varieties available where white and cremini. They have now figured out how to bring to market an array of mushrooms including trumpet, oyster, shitake, wood ear and maitake.
https://www.finefoodsathome.com/wp-content/uploads/2013/01/oystermushrooms.JPG
Far West is CCOF certified and they grow their cultivated mushrooms in hardwood saw dust and rice bran nutrients. They are a staple at the Civic Center famers markets on Wednesday and Sundays and their shop at the Ferry Building (run by son Ian) has an array of dried mushrooms, salts and truffles as well.
July 10th – Seasonal Berry Selection and StorageArticle
Strawberries, raspberries, blackberries and our regional olallieberries are in peak season right now and abundant. Every farmers market that I have gone to recently has more vendors offering berries than there are weeks in the growing season. Quite possibly the perfect little sweet treat they are high in Vitamin C and antioxidents (specifically ellagic acid).
When selecting berries, make sure they evenly colored up to the stem (lighter colored tops indicate the berries were picked before they were fully ripe and will not ripen off the vine). Stems attached to blackberries and raspberries are also an indication that they were picked while not fully ripe. Strawberries should be very fragrant.
If you want to pick your own berries, there are a couple of places near Pescadero and Ano Nuevo that we frequent (Phipps Country Store and Farm and Swanton Berry Farm) that offer several types of berries and other garden goodies. Please check their websites or call to get the latest picking info. Phipps also has a mini farm animal “zoo” for the little guys.
Long term storage? There is a method to washing them in a dilute vinegar solution that will greatly extend their life. Vinegar kills mold spores and other bacteria on the surface of the fruit that may hasten the decaying process.
– prepare a mixture of approximately one part vinegar (something neutral like white vinegar) and five parts water
– swirl berries in mixture and rain
– rinse with fresh water
– let berries dry in a single layer on a kitchen towel
– store in a paper towel lined plastic container with a tight fitting lid
Don’t forget berries also freeze well. Freeze them in a single layer on sheet pans for longer then place in Ziploc bags for even longer term storage. The freezer section of your market can’t compete with the flavor of fresh frozen from the farmer’s markets.
So don’t worry about stocking up at the market. If you need to store them longer you have a new trick up your sleeve. Given how sweet they are right now I doubt they will last long.
Kitchen Tip – Peeling GarlicArticle
As they say there are several ways to skin a cat. When it comes to garlic each method has its time and place. Smashing or chopping garlic starts to release it’s aromatic compounds – perfectly acceptable if you will be cooking it shortly. A lot of times you might want to prep (peel) your garlic ahead of time for which it is best to keep the individual cloves in tact.
We use two techniques. We’ve explained the warm water soak method. For the other method, we barely trim the root and top end of a clove using a paring knife. This helps to eliminate or reduce the surface tension between the skin and the clove. Grasp the exposed edge of the peel between the knife blade and your thumb and pull towards the opposite end. Usually the peel will come off in one or two pieces.
Kitchen Tip – Peeling GarlicArticle
As they say there are several ways to skin a cat. When it comes to garlic each method has its time and place. Smashing or chopping garlic starts to release it’s aromatic compounds – perfectly acceptable if you will be cooking it shortly. A lot of times you might want to prep (peel) your garlic ahead of time for which it is best to keep the individual cloves in tact.
We use two techniques. We’ve explained the warm water soak method. For the other method, we barely trim the root and top end of a clove using a paring knife. This helps to eliminate or reduce the surface tension between the skin and the clove. Grasp the exposed edge of the peel between the knife blade and your thumb and pull towards the opposite end. Usually the peel will come off in one or two pieces.
Last week, on the heels of introducing you to Omnivore Books on Food, I promised a “top ten” list of proven cookbooks that are worth having in your kitchen. In addition to my “go to” cookbooks, I also surveyed a few fellow cooks and foodies for their staples. In no particular order,
“Joy of Cooking” by Irma Rombauer, Marion Rombauer Becker – excellent all around reference
Julia Child’s “Mastering the Art of French Cooking”
“The Frog Commissary” was one of my favorites when I worked on charter sail boats. Every recipe is solid and it include additional helpful sidebar information. (It’s out of print but you can get a copy at AbeBooks.com)
“Vegetarian Cooking for Everyone” by Deborah Madison made everyone’s lists
“Essentials of Classic Italian Cooking” by Marcella Hazan – Dubbed the equivalent of Julia Child’s “Mastering the Art” but for Italian food
“Classic Indian Cooking” by Julie Sahni
”
The Bakers Dozen Cookbook”
In the category of inspirational suggestions:
“Ad Hoc” and “Bouchon” by Thomas Keller – a scaled down version of his famous cooking that is more approachable for the everyday cook
I like to flip through Donna Hay’s “The Instant Cook” filled with beautiful photos as a platform for inspiration
Cookbooks by Mark Bitman; he has a very straightforward approach to cooking.
If you like Thai food, Kasma Loha-Unchit’s “It Rains Fishes” is a front runner (though difficult to find)
“The Soul of a New Cuisine” by Marcus Samuelsson – overview of West African cuisine that is a source of inspiration for a fellow cook and written in such a way as to make the cuisine accessible to all
FineFoods Kitchen Tip – Cookbooks
For those foodies out there that read cookbooks like paperback novels….have you been to Omnivore Books in San Francisco?
I realize everything is going digital and recipes can easily be found on the Internet, but there is something about hav