Keep that just-bought produce market fresh
You went to your local market, you picked up some beautiful asparagus and plump strawberries. Now what?
Resist the urge to wash your bounty and put it into the refrigerator right away.
Ripening fruits such as melons and fruits with pits (nectarines, peaches, etc.) need to stand at room temperature. Their vitamins and phytochemicals tend to increase as they ripen.
And most vegetables and fruits will last longer if you wash and/or peel them just before using them this is especially true for berries. The moisture that water leaves can lead to rot more quickly; trust me, Ive lost more strawberries this way. Those berries should be refrigerated as soon as you bring them home. Rinse and slice them just before youre ready to pop them into your mouth or toss them into some yogurt.
When it comes to greens, for maximum flavor, refrigerate and use them within one week. Fresh herbs and watercress can be stored like cut flowers; simply place a bunch with the stem ends in a container of fresh water. Put a plastic bag loosely over the top and refrigerate for up to four days.
This trick also works for asparagus. Place stalks in the coldest part of the refrigerator, standing upright in a container of shallow water; use within a couple of days of purchase.
High steaks contest: Mortons The Steakhouse marks its 30th anniversary this year and is turning to diners and aspiring chefs to help it celebrate.
The restaurant has launched its Prime Recipe Contest and the winning recipe will be included in Mortons second cookbook.
Even if youve never dined at the legendary steakhouse you can compete for the spot in the cookbook (scheduled to publish in summer 2009) and an all-expenses-paid trip for two to Chicago for a special dinner at the original Mortons steakhouse at State and Rush streets. The dinner will be hosted by Mortons Steak Bible author Klaus Fritsch, who co-founded the legendary restaurant with Arnie Morton.
Your recipe doesnt even have to be beef-based. Original recipes for chicken or seafood entrees, appetizers, salads, sauces, marinades and dressings, soups, side dishes, desserts and even cocktails will be accepted.
To submit a recipe and view the complete contest rules, head to www.mortons.com/recipecontest. The deadline is June 2.
Contact Food Editor Deborah Pankey at (847) 427-4524, food@dailyherald.com or c/o Daily Herald, P.O. Box 280, Arlington Heights, IL 60006.