Sunday, October 16, 2011
Savory squash gives these favorites some fall flavor.
One of the telltale signs of fall in the produce department or at your local farm stand is the arrival of seasonal squash such as butternut, acorn or spaghetti (collectively considered winter squash). With a chill in the air, squash takes center stage in soups, pastas and countless other comfort foods. From a nutritional point of view, winter squash brings a lot to the table. It is a good source of fiber, magnesium, and potassium. It is also an excellent source of vitamin A and vitamin E. Most squashes are also low in calorie and high in distinct flavors which are why they are featured in many recipes, especially this time of year. When shopping for squash choose those which feel heavy for their size and have hard, deep-colored rinds …
Sunday, October 9, 2011
Try these recipes during your next football outing.
Last week we embraced the football season with a discussion about tailgating and some great appetizer options. This column takes it one step further by delving into some entrees and beverages to add flavor to your pre (and post) game activities. If you are an avid camper, you may already have some of the tools needed to prepare the recipes below in the parking lot of your choice. If not, a trip to the local sporting goods store can help you accomplish the mission. Last week we provided some details about the latest and greatest grills available for outdoor use. Another investment to expand your recipe options is to acquire a good quality portable propane burner and a Dutch oven. A Dutch oven is a heavy cast iron pot for indoor and …
Sunday, September 25, 2011
Start your fall days with pancakes, then end them with cheesecake.
Last week, we welcomed fall by introducing some pumpkin recipes. With too many delectable options available, I promised a second installment of this article. In serachng around for places to pick your own pumpkins, I was pleased to see that the Commonwealth of Massachusetts website offer a really nice directory of places to pick pumpkins. What a great day trip on a crisp fall day and there are many that are reasonably close by such as Drumlin Farm in Lincoln or Siena Farm in Sudbury. By all accounts, the wrath of Hurricane Irene took its toll on this year’s patch which could not withstand the excessive water. So, waste no time in picking yours as they are likely to be hard to come by as the season progresses. As Halloween approaches, the…
Sunday, September 18, 2011
The change of seasons brings the return of fall's classic flavors.
If you’re like me, you have a trigger that says to you, “Fall has arrived.” For some of you, perhaps it’s the first leaves changing color or the kids climbing back on the school bus. For others it’s apple picking or that first sip of cider. For me, it’s the first pumpkin sighting; then I know we’ve arrived. Grab the sweaters, mull the cider and plant the mums. For foodies, it’s the equivalent of relay runners passing the baton. It invites a whole category of ingredients back into the kitchen after a summer respite. Apples, butternut squash, cinnamon and ginger come together in some heavenly combinations to delight family and friends. Pumpkin is one of those ingredients that is versatile in fall cooking with options for appetizers, …
Sunday, September 4, 2011
Celebrate the summer's final holiday weekend these versions of the American classic.
With Labor Day weekend upon us, the summer begins to wind down. Luckily, for grilling enthusiasts, there are still a number of weeks to spark up the coals and wow your friends and family. In fact, this weekend usually brings a cookout or two to pass the time. This week we’re paying homage to the all-American classic — the hamburger. Hamburgers are one of those tasty treats that can be found at any point in the gourmet spectrum. From drive-thru restaurants to sports stadiums to five-star steakhouses, they have taken up residence with great reviews. Without a speck of ham in them, I wondered where the name originated. My research pointed me to none other than the Hamburger Hall of Fame in Seymour, Wisc. (www.burgerweb.com). According to …
Sunday, August 28, 2011
This time of year, some fruit is peaking with flavor.
Summer Smoothies As we approach the final (gulp) weeks of summer, there is no time to waste. Who among us does not want to squeeze in a few more hours at the beach or an early evening walk while it is still light out? Often a quick energy fix is a welcome alternative to making a meal. With a number of fruits currently at their peak of flavor it seems timely to feature smoothies. You can find these fruits at the Farmers Market at the Wayside Inn, Sudbury Farms or Shaw's. A smoothie is a blended, chilled, and sometimes sweetened beverage made from fresh fruit, crushed ice, and often yogurt or milk. Smoothies have a milkshake-like consistency that is thicker than slush drinks. They are best prepared in a blender or food processor and the …
Sunday, August 21, 2011
This versatile vegetable is great in a salad or as comfort food.
This week we continue to enjoy this summer’s harvest by exploring the various ways to prepare eggplant. Eggplant is optimally enjoyed when it is cooked. As a raw vegetable it can have a somewhat bitter taste, but becomes tender when cooked, developing a rich, complex flavor. Traditionally, recipes often advise salting, rinsing and draining of the sliced fruit. This is known as degorging. The degorging process softens and reduces the amount of fat absorbed during cooking, in addition to removing its bitterness. Eggplant is more versatile than you might think. It is often prepared as breaded cutlets in the very popular traditional Italian entrée eggplant Parmesan. It may also be roasted in its skin until charred, so the pulp can be removed …
Sunday, July 31, 2011
Eating cold soups on hot summer days is a great way to cool off.
In the spirit of full disclosure, I have never been a fan of the cold soup. For whatever reason, it rubbed me the wrong way, so to speak. Soups are supposed to be hot and served in cold weather. Just the notion of a cold soup made me bristle. Well, all that has changed. I had the recent pleasure of attending a local cooking class with a friend, and lo and behold, I have seen the light. I’ll admit the peer pressure to sample the hard work of other classmates was what hooked me, but admittedly, now I am a proud convert. In general, there are lots of benefits to preparing soups. Soups are a great way to make the most of some leftovers. They are often made in quantity and then frozen, are loaded with various vegetables and can be a nutritional…
