Articles filed under Food

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  • Braising FAQ Mar 3, 2015 6:00 AM
    Molly Stevens wrote the book on braising, so we figured she has heard just about every possible question about the technique. Here are the ones she’s asked most often: Do you ever braise spring or summer vegetables? Absolutely! I’ve happily braised everything from peas and asparagus to radishes and green beans. The thing to keep in mind when you’re braising spring/summer vegetables is that your objective is not to tenderize. (They are already plenty tender.) Instead, you are braising to infuse flavor, so the braise will be relatively quick. For spring and summer vegetable braises, I like to braise on top of the stove (by the time the oven heats, the dish will be done; plus who wants a hot oven on a hot day?), and I keep the other elements light. Water or vegetable broth is my favorite warm-weather braising liquid, and a shower of fresh herbs to finish keeps everything bright. Are there vegetables that you would never braise? I’m more of a never-say-never kind of cook, so I wouldn’t say any vegetables are off the table. But there are certainly some that I’d rather cook by other means. For instance, I don’t love the way summer squashes collapse to mush when braised. Super-juicy vegetables, like tomatoes and tomatillos, don’t braise well, either; they just turn to sauce — not that that’s a bad thing. Can you serve braised vegetables as more than a side dish? It’s a cinch to turn a hearty pan of braised vegetables into a meal. Spoon them over your favorite grain (farro, rice or quinoa, or toss with pasta) and top with a handful of grated parmesan or toasted bread crumbs. I also love to pile braised vegetables into a deep-dish pie plate, add a top crust and bake it into a comforting potpie. Can you overcook braised vegetables? Although it’s not as easy to overcook when braising as it is when steaming or boiling, you can take it too far. The goal is tenderness but not mush. There is also an element of personal taste in doneness for braised vegetables; some people prefer their carrots with a little bit of bite to them, while others like them tender enough to cut with a spoon. Both are perfectly good options. The Washington Post

     
  • Cook of the Week: Huntley baker happiest in the kitchen Mar 3, 2015 6:00 AM
    Patricia Droschak has sweet dreams. One, in particular, involves images of a cookie dough-stuffed cheese cake. “Some people dream about sex. I dream about food.” Since that dream Patricia has tinkered her way through several revisions of that dreamy concoction, as well as a number of other creative flavor combinations including peanut butter cup drizzle, lemon cream, cherry and cannoli.

     
  • Italian Sausage Egg Rolls Mar 3, 2015 6:00 AM
    Italian Sausage Egg Rolls are fun, fusion appetizers that are hearty and pretty easy to make for a crowd.

     
  • From the Food Editor: Smart shopping, cooking can reduce food waste Mar 3, 2015 6:00 AM
    1,160 pounds. That's the amount of food waste the average American family of four will produce this year. That's not a number Food Editor Deborah Pankey is proud of and it's a number she pledges to lower. And she has a new book to help: "The Kitchen Ecosystem."

     
  • Artichoke Chicken Linguine Mar 3, 2015 6:00 AM
    Patricia Droschak blends capers, cheese and artichokes, and serves it poured over chicken cutlets set on top of linguine.

     
  • Sausage Florentine Serpentini Mar 3, 2015 6:00 AM
    Curlycue pasta called serpentini is Patricia Droschak's pasta of choice for her hearty spinach and sausgae dinner.

     
  • Cider-Braised Rutabagas and Leeks Mar 3, 2015 6:00 AM
    The cider underscores the rutabaga’s inherent sweetness, making Cider-Braised Rutabagas and Leeks a fine side for roast pork or chicken. If you can’t find a dry cider to use here, use dry white wine or chicken broth. Sweet cider makes this too sweet.

     
  • Butter Braised Carrots with Fennel and Orange Zest Mar 3, 2015 6:00 AM
    You can make Butter-Braised Carrots and Fennel with Orange Zest up to four days before you want to serve it. The sunny hue of this dish brightens any cold-weather meal. Serve it alongside something meaty, like steak or chops.

     
  • Braised Green Cabbage with Balsamic Mar 3, 2015 6:00 AM
    In the recipe for Braised Green Cabbage With Balsamic the cabbage is cooked in big wedges here, so it requires an extended cooking time -- more than 2 hours! -- to render it intensely tender and sweet.

     
  • Braised Potatoes with Bay Leaves and Garlic Mar 3, 2015 6:00 AM
    You might not have cooked potatoes this way before, but this recipe for Braised Potatoes With Bay Leaves and Garlic will persuade you to do so again and again. They become deeply flavorful, fragrant and tender.

     
  • Onions Glazed with Pomegranate Molasses Mar 3, 2015 6:00 AM
    When making Onions Glazed With Pomegranate Molasses, look for walnut-size boiling onions at the market. Pearl onions work, too, but they are fussier to peel because they are smaller, and they might cook more quickly.

     
  • Veggie guru coaxes cold-weather vegetables into something wonderful Mar 3, 2015 6:21 AM
    Even the most dedicated herbivore can get discouraged by the monotony of root vegetables, potatoes, onions, brassicas and such that crowd our midwinter produce sections. Fortunately, there's a surefire remedy for the winter vegetable blues: braising. Veggie guru Molly Stevens shares tips for transforming hearty, long-stored vegetables into flavorful, soul-warming dishes.

     
  • Ask the Nutritionist: Nutritional quality of rye bread depends on the flour Mar 2, 2015 11:42 AM
    Q. Rye bread is highlighted as part of the new Nordic diet that is supposedly so healthy. Is rye bread a whole grain?

     
  • Ways to make a kitchen more germ-free Mar 1, 2015 12:17 PM
    Even the tidiest kitchens might be harboring harmful bacteria, and often where they’re least expected. Paying more attention to a few often-overlooked places can help keep your household safer, experts say.

     
  • A snip in wintertime sets the stage for grape growth Feb 27, 2015 5:00 AM
    Where we were standing, among rows of three-year-old vermentino vines in a vineyard informally calls “Mountain View,” bright morning sunshine fought a doomed battle against heavy clouds pushed by strong winds. Six workers, moving stiffly in several layers of heavy clothing to guard against the late January chill, snipped dead wood off the vines. Two months before those vines would show life, the 2015 vintage was already under way. The frigid work of vine pruning not only clears away expired wood from the previous harvest but also helps determine the number and quality of this year's grapes and prepares the vine to grow again next year.

     
  • Soupalooza: Know your curry before adding to creamy cauliflower Feb 25, 2015 8:47 AM
    The instructions for Curried Cauliflower Soup called for cauliflower, garlic and onions cooked in almond milk with a little curry powder tossed in for flavor. Add a little toasted sunflower seeds for crunch and you’re done. How difficult could that possibly be? What could go wrong?

     
  • Five steps to a more germ-free kitchen Feb 25, 2015 6:01 AM

    By Katherine Roth

    Even the tidiest kitchens might be harboring harmful bacteria, and often where they’re least expected. Paying more attention to a few often-overlooked places can help keep your household safer, experts say. For starters, home cooks should have four watchwords, according to the Centers for Disease Control and Prevention: clean, separate, cook and chill. Watch for cross-contamination, particularly with meats and vegetables; cook everything thoroughly; and keep both raw and cooked foods sufficiently cold when needed.

     
  • Stir it up: Toasted cheese warms up cold winter nights Feb 25, 2015 6:00 AM
    Some cultures have institutionalized the toasted cheese sandwich. The French pair it with ham and coating it with bechamel sauce for the delicious Croque Monsieur. England has its grilled-cheese-and-ham “toasties,” which is called a “tosti” in the Netherlands. In the United States, we dip the ham-and-cheese sandwich in an egg batter, fry it, and call it a “Monte Cristo.” A Vermont dairy company, the Cabot Creamery Cooperative, celebrates the dish with the “Ver-Monte Cristo.”

     
  • Stir it up: Toasted cheese warms up cold winter nights Feb 25, 2015 6:00 AM
    High-quality cheese makes the sandwich. In this case, it's Vermont's Cabot Creamery cheese in this East Coast version of a Monte Cristo.

     
  • Creamy Curried Cauliflower Soup Feb 25, 2015 6:00 AM
    Test curry powder before stirring it into this creamy cauliflower soup. Different manufacturers offer varying levels of heat.

     
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