Need a Last Minute Gift?

Photo: Lirk McKoy, Los Angeles Times

I read a fantastic article in the Los Angeles Times earlier this month. A gift guide for the chef in your life -- the beginner, intermediate, or advanced chef in your life.

So, this is my advice to you:
1. Wrap up your Lucia orginal teas with a lovely bow.
2. Read this article right here to identify the perfect cooking accessory to accompany your heavenly spiced offering.
3. Go purchase.
4. Wrap with a matching bow.

Now you can't blame me if you don't have anything for everyone on your list. I tried....

Gingerbread Recipe For You

I love the blogging world. I love the connectivity today's technology allows. For those of you who follow me on twitter and facebook, this should come as no surprise! (and if you don't, change your ways and check-out my website to learn how)

I also love how the nature of recipe sharing has changed over the years. Today I thought I'd provide you with a gingerbread recipe that has been reviewed by over 400 home chefs! And, proved a winner.

Gingerbread Men
"Kim" on allrecipes.com

Ingredients
1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon

Directions
* In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.

* Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.

* Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.

Yields 2 1/2 dozen.

Something to Warm Your Spirits...

.... Our somebody else's.

If you are in need of a perfect holiday gift for the happy hostess or a favorite friend? Then, do I have just the thing for you. A delightful blend of holiday teas.

* Cranberry Autumn Loose Leaf Tea - A blend of Indian and Chinese black teas with dried cranberries and oranges.

* Holiday Tea - A delightful blend of black teas, citrus, almond and spice flavors.

* White Christmas Tea - Mutan white tea with vanilla, almond, and cardamom flavors with a mild chamomile accent.

Gingerbread 101: The Origins

Hansel and Gretel come upon a house, a gingerbread house. The brother and sister are so hungry, and the house looks so delicious. They reach up and take a little bite out of the beautiful gingerbread.

"Nibble, nibble mousekin. Who's nibbling at my housekin?, " a voice calls out from within the candied home.

Gingerbread can even be found in opera! Engelbert Humperdinck interpreted the Brothers' Grimm fairytale with full voice and orchestral accompaniment in the late 1800's. Gingerbread has never been the same since.....

Gingerbread originates in Western Europe with England, France, and Germany claiming distinct gingerbread histories. Nuremberg, Germany, however, takes the cake (pun absolutely intended). Often referred to as the "gingerbread capital of the world," the Nuremberg's gingerbread was baked exclusively by its exclusive guild of bakers, Lebkuchler. The guild was famous for gilding its gingerbread with icing and gold paint.

Lebkuchler gingerbread was and is sweetened with honey. The British often use syrup or brown sugar while North American gingerbread gets its unique flavor with the native molasses.

Gingerbread 101: Ginger Spice

Ginger is an ancient spice. A tuber plant, ginger is found in Asian recipes dating back to the fourth century B.C. and was traded from India to Rome for both culinary and medicinal purposes.

Today ginger is used in numerous international cuisines:

* Indian lentil curry

* Wedange Jahe, an Indonesian beverage

* Japan's beni shoga, pickled ginger

* Nyamanku in the Ivory Coast's Nyamanku, a beverage made by blending ginger, orange, pineapple, and lemon

European nations traditionally use ginger in sweet beverages such as ginger ale, ginger wine, and teas as well as sweet baked goods like gingersnaps and gingerbread (of course).

HINT: Ground ginger should not be substituted for fresh ginger in recipes. Horse of a different color.

Our Next Topic...

And I had but one penny in the world. Thou should’st have it to buy gingerbread.

– William Shakespeare, Love’s Labours Lost

What are we learning more about? (drum roll please)

GINGERBREAD!

Stay tuned.....

It's December!

Thanksgiving has been baked, basted, and devoured. And, now, we are on to new holidays filled with my three favorites: family, friends, and food!

Thank you to all of those who took advantage of my Thanksgiving Hotline. I loved being a part of your meal preparation.

I would love to provide even more help in your kitchen ---- make sure to visit my blog often for holiday tips, fun facts, and, as always, great food.

I love this time of year!

Thanksgiving: Don't Forget to Ask The Chef

Ask The Chef

Remember, I'm your virtual sous chef this Thanksgiving. I'd love to help! I will continue taking questions via my website through 2PM Thanksgiving day.

Happy Thanksgiving everyone!

Thanksgiving 101: The Pilgrim's Feast

Did you know that the Pilgrims ate eel, oysters, and clams at the first Thanksgiving feast?

Did you know that a corn-based bread was served because the Pilgrims' wheat crops were unsuccessful, but corn flourished (thanks to their native expert advice)?

Did you know that pumpkin was a Pilgrim staple --- and not something they would have eaten when they lived in Europe?

Did you know that only four women survived the first year and so children played a large role in the Thanksgiving meal preparation (yes, they were the ones out collecting the eel, oysters, and clams)?

Did you know that Abraham Lincoln was the president who made Thanksgiving Day an official holiday in the United States?

Did you know that you could read President Lincoln's proclamation right here? Read on....

By the President of the United States of America.

A Proclamation.

The year that is drawing towards its close, has been filled with the blessings of fruitful fields and healthful skies. To these bounties, which are so constantly enjoyed that we are prone to forget the source from which they come, others have been added, which are of so extraordinary a nature, that they cannot fail to penetrate and soften even the heart which is habitually insensible to the ever watchful providence of Almighty God. In the midst of a civil war of unequaled magnitude and severity, which has sometimes seemed to foreign States to invite and to provoke their aggression, peace has been preserved with all nations, order has been maintained, the laws have been respected and obeyed, and harmony has prevailed everywhere except in the theatre of military conflict; while that theatre has been greatly contracted by the advancing armies and navies of the Union. Needful diversions of wealth and of strength from the fields of peaceful industry to the national defence, have not arrested the plough, the shuttle or the ship; the axe has enlarged the borders of our settlements, and the mines, as well of iron and coal as of the precious metals, have yielded even more abundantly than heretofore. Population has steadily increased, notwithstanding the waste that has been made in the camp, the siege and the battle-field; and the country, rejoicing in the consiousness of augmented strength and vigor, is permitted to expect continuance of years with large increase of freedom. No human counsel hath devised nor hath any mortal hand worked out these great things. They are the gracious gifts of the Most High God, who, while dealing with us in anger for our sins, hath nevertheless remembered mercy. It has seemed to me fit and proper that they should be solemnly, reverently and gratefully acknowledged as with one heart and one voice by the whole American People. I do therefore invite my fellow citizens in every part of the United States, and also those who are at sea and those who are sojourning in foreign lands, to set apart and observe the last Thursday of November next, as a day of Thanksgiving and Praise to our beneficent Father who dwelleth in the Heavens. And I recommend to them that while offering up the ascriptions justly due to Him for such singular deliverances and blessings, they do also, with humble penitence for our national perverseness and disobedience, commend to His tender care all those who have become widows, orphans, mourners or sufferers in the lamentable civil strife in which we are unavoidably engaged, and fervently implore the interposition of the Almighty Hand to heal the wounds of the nation and to restore it as soon as may be consistent with the Divine purposes to the full enjoyment of peace, harmony, tranquillity and Union.

In testimony whereof, I have hereunto set my hand and caused the Seal of the United States to be affixed.

Done at the City of Washington, this Third day of October, in the year of our Lord one thousand eight hundred and sixty-three, and of the Independence of the Unites States the Eighty-eighth.

Feeling Special?

Save 40% on our entire collection of commuter tumblers and all tea accessories!

One day only

Sunday November 22 8 am-10 am online!

Start your shopping at www.luciaandcompany.com

Zuni Cafe - A San Francisco Favorite

In my last post, I referenced Zuni Cafe.

Zuni Cafe deserves another blog mention. I LOVE IT! Yes, it is in my favorite city of all cities, San Francisco. It has a cool vibe, tremendous service, and, most importantly, out-of-this world food. Zuni is very popular with locals and can be a celebrity haunt.

If you choose to try it, one hint: go with someone you love to chat with and give yourself at least 2 hours so you can order the roasted chicken.

Thanksgiving 101: The Perfect Turkey

The Los Angeles Times' Test Kitchen

Inspired by Chef Judy Rodgers, owner and chef at Zuni Cafe in San Francisco, the Los Angeles Times presented a recipe for a dry-brined roasted turkey in 2006. Due to its popularity and persistent reader requests, the Times' continues to run the unique recipe.

The technique is simple: the salt draws out the turkey's natural juices, and the dry brine technique produces a juicy but firm texture. Delicious!

Without further ado -

The Roast Salted Turkey

Total time: 2 hours, 50 minutes
Servings: 11 to 15
Note: This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is. But you can add other flavors as you wish. Minced rosemary would be a nice finishing addition. Or brush the bird lightly with butter before roasting. The Times' Test Kitchen recommends a fresh turkey for this technique.

1 (12- to 16-pound) turkey
Kosher salt

1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons).

2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. It should look liberally seasoned, but not over-salted.

3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side.

4. Place the turkey in a 2 1/2 -gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day.

5. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours.

6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees.

7. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts).

8. Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting.

9. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.

Source: Los Angeles Times, Food

Thanksgiving 101: Turkey Safety

Photo: Susie Cushner

What is the center of the traditional Thanksgiving feast? Yes, the perfectly roasted turkey.

Roasting a turkey doesn't have to be scary or complex. However, it does need to be done right. Poultry requires specific handling to ensure your dinner guests' safety.

Here are a few tips to keep in mind when handling your bird:

* Wash your hands carefully! Yes, a standard cooking must, but always good to be reminded.

* Frozen turkeys should be thawed in either the refrigerator or in a container of regularly changed cold water. Thaw breast-side down and in a self-contained dish to avoid the the thawing turkey's uncooked juices from spilling. A thawed turkey can be kept in the refrigerator for up to 3-4 days prior to cooking.

* Use paper towels, not cloth towels, to clean-up an uncooked juices from the turkey or to pat dry the turkey.

* Wash any containers, trays, utensils, cutting boards use when preparing the uncooked turkey with hot water and soap.

* Determine the turkey's doneness with a meat thermometer. The final temperature should be 180 degrees in the thigh, and stuffing cooked in the bird should read 165 degrees.

* Package and store turkey leftovers --- without bones -- within 2 hours of pulling it out of the oven.

source: food safety tips

Ask The Chef

Don't forget -- I welcome any and all questions about cooking times, turkey prep, ingredient choices, etc. Contact me via my website, with any Thanksgiving, food-related question!

A Time of Thanks

aka, Turkey Day

Thanksgiving is fast-approaching. I want to spend some time discussing the holiday, its cuisine --- and, most importantly, how to produce a healthy, happy meal. Food safety tips, on their way!

Ask The Chef

This Thanksgiving season, consider me your virtual Thanksgiving sous chef.

I welcome any and all questions about cooking times, turkey prep, ingredient choices, etc. Simply contact me via my website, with any Thanksgiving, food-related question, and I will gladly provide an expert answer!

Pasadena Farmers' Market

I will be at the Pasadena Farmers' Market tomorrow from 8 to Noon.

Come say hello! Have a great weekend.

Mexican Chocolate - Holy Mole!

Randy Mayor; Melanie J. Clarke

There are many uses for a good mole sauce - however, it's primary function is as an accompaniment for poultry.

Below is a favorite healthy soup that features the mole sauce. Published years ago in Cooking Light, it pleasantly pairs mole with ground turkey to create a hearty meal for a fall evening.

Turkey Mole Soup

• 1 teaspoon olive oil
• 1 1/4 pounds ground turkey
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 2 tablespoons chili powder
• 4 garlic cloves, minced
• 1/4 cup bottled mole (such as La Costena)
• 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• 1/2 cup raisins
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (19-ounce) can black beans, drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (4.5-ounce) can chopped green chiles, undrained
• 3 (6-inch) corn tortillas, cut into 1/4-inch strips
• 1/2 cup chopped fresh cilantro

Serves 8

Heat oil in a Dutch oven over medium heat. Add turkey; cook 5 minutes or until browned, stirring to crumble. Add onion, bell pepper, chili powder, and garlic; cook 5 minutes, stirring frequently. Combine mole and chicken broth, stirring with a whisk. Add broth mixture, raisins, salt and pepper, black beans, tomatoes and green chiles to turkey mixture, stirring to combine; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Preheat oven to 425°. Place tortilla strips on a baking sheet. Bake at 425° for 5 minutes or until golden brown.

Spoon soup into bowls. Divide tortilla strips evenly among servings. Top each with cilantro.

source: Cooking Light, 2002

Mexican Chocolate

*

Chocolate --- who doesn't love it?!

Upwards of 2,000 years ago, the ancient inhabitants of Mexico and Central America developed a chocolate drink made from the seed of the cacao tree mixed with native seasonings.

The sweet, creamy chocolate that we are familiar with today is a far stretch from this original form --- conquering Spaniards can be blamed for the departure. That being said, hints of the authentic, more earthy, well-spiced chocolate can still be found in modern Mexican chocolate.

Today, Mexican chocolate is most frequently used in hot drinks such as champurrado. Generally spiced with cinnamon, champurrados are often enjoyed with breakfast or with tamales.

Punch it up another notch with some chili peppers and a little onion or garlic and you have a delicious mole poblano suace with Mexican chocolate being the featured ingredient. A far cry from its Mayan and Aztec origins, this mole sauce is now heralded as one of the gems of Mexican cuisine.

* (cacaolorenzo.com)

Pasadena Farmers' Market

Boo! What better way to start off a frightful Halloween night than with a healthful Saturday morning at the Pasadena Farmers' Market. I'll be there -- come say hello.

Photo: Getty

Ask the Chef....

Mexican Chocolate

This will be a fun one.

Stay tuned....

A Halloween Treat

(Ann Johansson / Los Angeles Times)

No tricks this year -- well, at least not right now.

I am feeling festive and thought I'd post a delicious recipe I recently discovered that is simple and potentially a BIG hit for you and your friends and family this week leading up to Halloween.

Tomato Soup with Ghost Toasts

Servings: 4

2 tablespoons olive oil
1 onion, diced small
2 carrots, diced small
2 stalks celery, diced small
2 cloves garlic, minced
1 (28-ounce) can diced tomatoes
3 cups chicken stock
2 slices white bread (large enough to make 8, 2" croutons)
3 ounces white cheese, such as Gruyere, Cheddar, Jack or Swiss, cut in 4 slices
12 whole peppercorns, optional
1/2 cup whipping cream
Salt, pepper

1. Heat the oil in a large pot over medium-high heat. Add the onion, carrots and celery. Cook, stirring occasionally, until softened, 5 minutes. Add the garlic and cook 1 minute. Add the tomatoes and chicken stock. Increase the heat to high and bring to a boil, then reduce the heat to low and simmer until the vegetables are tender, 15 minutes. Stir occasionally.

2. Meanwhile, using a cookie cutter or scissors, cut the bread slices into ghost shapes. Cut the cheese slices into the same shape. Toast the ghosts in a toaster oven. Place them on an oven-safe tray, then place the cheese on top. Use 3 peppercorns to make eyes and a mouth for each ghost. Put them back into the toaster oven and toast again to melt the cheese. (If you don't have a toaster oven, you can broil the cheese toasts about 4 inches beneath the broiler element until the cheese is bubbly, 2 minutes.)

3. Puree the soup in a blender in two batches. Return it to the pot. Add the cream and adjust the seasoning with salt and pepper. Heat, then serve in bowls with the ghost toasts on top.

Los Angeles Times, 2009

Bon Appetit!

Pesto - A Spin on the Familiar

Hope everyone had a great weekend.

Today I want to close our discussion on pesto with a variation on tradition: cilantro pesto. Last summer, the Los Angeles Times featured a recipe using this fun twist on a favorite staple.

Here you go, try it over pasta or get creative!

Cilantro pesto

1/2 cup unfiltered olive oil
1/4 cup apple cider vinegar
1/4 cup nutritional yeast
1 large bunch cilantro
2 cloves garlic minced
1/8 cup pine nuts

In a blender, combine the oil, vinegar and nutritional yeast and blend well. (Of course, as we know, if you have a marble mortar use it instead of the blender!) Add the cilantro and garlic and blend as needed for desired thickness and texture. Add the pine nuts and blend quickly to coarsely chop, giving the pesto a thicker texture. Makes about 1 cup pesto. (Los Angeles Times, Food, June 10, 2009)

Post a comment and let me know what you think.

Enjoy!

We're #1!

Did you know?

Condé Nast Traveler announced that San Francisco was voted the #1 city to visit in the U.S....

for the 17th year in a Row!

Whoohoo! Let's hear it for my hometown!

Pasadena Farmers' Market

I will be at the Pasadena Farmers' Market tomorrow morning --- come say hello!

Pesto - O Olive Oil

Olive Oil. What a broad topic! Today I will focus on the production of olive oil and also how it relates to the pesto sauce.

As we know from previous posts, the pesto sauce originates from the lovely Italian region, Liguria. The Western Riviera location is prime for olive production -- olive trees blanket the hills and coatlines.

The process of producing olive oil is complex and an interesting combination of traditional method and modern day efficiency. Very simply, the olive is crushed into a paste and that paste is kneaded to release the oil from the pulp. The oil is then extracted from the pulp. In yesteryear, this was accomplished by crushing the pulp in a press. Today, the oil is extracted using methods that take advantage of the different characteristics of water and oil. The oil is then clarified to remove impurities.

Liguria boasts a museum, Musee dell'Olivo, devoted to educating people like us about its divine kitchen staple, olive oil. Check it out if you want more information.

A Kitchen Tip: try to buy 100% extra virgin olive oil from a Mediterranean country to get the highest quality, first-pressed, and cold-pressed olive oil.

Pesto -My Way

I love to read reader comments, so don't be shy.

I also love making pesto. My favorite is a creamier pesto augmented with pearl onions. I serve it over a penne pasta, and it makes a beautiful meal. I like it so much, I offer a variation of this dish as a Long Beach Symphony POPS! Menu offering.

Pachelbel and Pesto.

Perfetto!

Pesto - The Basics on Basil

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Basil, that aromatic ingredient that gives a pesto sauce its distinctive green hue, is an herb worthy of our undivided attention.

A member of the mint family, basil comes in upwards of a 100 varieties. We are most familiar with sweet basil, the variety traditionally used in Italian cooking. Other more common varieties include lemon and Thai basil as well as the colorful purple and red leafed basils popping-up in salads.

The basil flavor resides in the natural oils in the herbs' wide, flat leaves. As discussed in my earlier post, the ideal method of releasing those flavors is grinding the leaves in a marble mortar with a pestle. Some things never change. However, according to the Cooks' Illustrated test kitchen, bruising the basil leaves, enclosed in a sealed bag, with a meat pounder or rolling pin is a quick, effective alternative.

Basil's flavor is powerful but fleeting. If you do not have fresh basil on hand, the next best option is frozen cubes, available at Trader Joe's and many grocery stores. For those of you with a summer basil plant, you may consider freezing your own. Dried basil, although readily available, lacks in flavor and has a very short shelf life.

Now a question for my readers: what is your favorite way to use basil in your own cooking?

Stay tuned for more Pesto chatter... coming next, Olive Oil.

* Image found here.

Pesto - The Humble Origins

*

According to foodie lore, the pesto sauce originated in Liguria, an Italian province along the Mediterranean coastline, more specifically in Genoa, the Ligurian capital city. The region is renowned for the quality of its produce. Genoa's proximity to the Sea, mild temperatures, and topography combine to create an ideal environment for growing quality produce such as grapes for wine, olives for oil, and basil for, well, pesto.

An authentic Ligurian pesto sauce requires a marble mortar. The marble best releases the basil aroma and flavor. Basil, coarse salt, and garlic cloves are blended within the mortar to a puree using a circular technique. Gradually extra virgin olive oil, grated Parmesan cheese, and pine nuts are added to the emerging sauce.

Although more than three hundred years old, the pesto sauce, in its true form, remains largely unchanged. Simple technique and quality produce continues to yield a refreshing flavor.

Stay tuned for more on the key ingredients in a good pesto.... First up, basil.

* image found here

Ask The Chef... Pesto!

Fall has finally set in with slightly cooler weather and the holidays right around the corner.

I want to spend a little time on one of my favorite Italian staples: the pesto sauce. We will focus on the origins of the Mediterranean (hint) recipe as well as the blessings of its simple ingredients.

Stay tuned.... More on pesto very soon.

Final Destination on the Green Train..

Three popular combinations of mixed greens include Mesclun, Oriental mix, and Baby mix. Mesclun is an interesting mix of nine different greens imparting sweet, bitter, peppery, and sometimes herb or flower flavors. Oriental mix isn’t quite as popular but contains a variety of uncommon greens that impart zesty, minty, and spicy flavors. A Baby mix is self-explanatory and includes a mixture of textures, flavors, and colors. Now, wasn’t that what we were looking for? If you’re reluctant to buy that whole bag of arugula or Belgium endive, perhaps these popular mixed green combinations can help spice up your salads, literally.

Last Stop on the Green Train...

Stay tuned for tomorrow's post! And make it a great day...

Third Stop: Spicy Greens - yay!

Spicy greens give salads, you guessed it, a spicy flavor. These greens are usually sold as baby greens so they are less spicy and peppery in flavor. Arugula is one spicy green that has become popular at farmer’s markets and grocery stores due to its versatility for salads, sautéed in entrees, and even baked on pizzas. If you like the spiciness that arugula adds to your food, try adding variety with amaranth, mizuna, mustard greens, or watercress. If you can’t pick just one, that’s okay. You can make your own specialty mixes at most farmers’ markets due to the increasing popularity of mixed green varieties.

Next Stop: Bitter Greens...

Let’s jump to Bitter Greens. This category includes varieties that can stand up during cooking but are also tender enough for raw salads. Some examples of bitter greens include Belgian endive, frisee, arugula, escarole, watercress, and radicchio. Chicories are often sold but as baby greens because of a strong bitter flavor that develops with age. While all of these greens can be used in salads, Belgian endive, radicchio, and some others hold up to grilling, braising, and roasting. How’s that for a twist on a regular salad?

First Stop: Mild Greens

First, let’s group salad greens into four categories: mild greens, spicy greens, chicories and bitter greens, and mixed greens.

And our first stop: our friendly iceberg and romaine who fall into the mild greens category. These are ‘crisphead’ greens but there are also Butterhead, i.e. Bibb or Boston, and leaf groups, i.e. green or red leaf. Butterhead varieties are loosely formed and round, have tender leaves, and are sweet and delicate in flavor. If you usually fall for the iceberg lettuce, try a Bibb or Boston lettuce for a crisp and flavorful crunch to your salad. These varieties provide good crunch for lettuce wraps. (Bibb lettuce wraps with lemon grilled chicken anyone?)

Ask the Chef … What You Didn’t Know About Salad Greens

If you don’t make it to the local farmer’s markets during the week, and lets face it, we’re all not perfect, you’ve probably stumbled upon the salad greens section at your local grocery store. It used to be a limited selection of iceberg, romaine, and leaf lettuces. Fast forward to today. What do you see? Sure we see our friendly neighborhood romaine and leaf lettuces, but now they’re small as well! Then, you see spicy greens, bitter greens, chicories, and herb mixes? If you’ve ever gone into a panic when trying to choose a salad mix, only to revert back to the tried and true, this post is for you.

Guess what? There are other salad greens out there! These greens aren’t just salad fluff either; they have different flavors, textures, and colors. These characteristics help boost your salad straight from mundane to extraordinary. This week we'll be taking a look at “What You Didn’t Know About Salad Greens”. Stay tuned...

Fall Produce Lesson - Butternut Squash

Although butternut squash is considered a "winter squash," it is actually available year-round, with it's peak season from early fall through winter. They have a beige colored skin and are shaped like a vase. A good indicator of ripeness can be found through the color of the flesh. A ripe squash has a deep orange colored flesh and the deeper the color, the riper and sweeter the squash is.

The butternut is a more watery squash than most and has a sweet, nutty flavor, somewhat similar to sweet potatoes. A good sized squash will weigh anywhere from 2 to 5 pounds.

To prepare and cook butternut squash, first wash the exterior and cut in half lengthwise. Then scoop out the seeds and fibers. Because the rind is so thick and difficult to peel, it's easier to cook the unpeeled squash, and then scoop out the cooked flesh. The squash can be baked in a 350* oven for 45 minutes, or until fork tender. The cooked squash can now be eaten or used in a recipe.

Recipe for You - Easy Yeast Bread

Now for a recipe using fresh yeast:

Easy Yeast Bread

Ingredients:
2 (0.6 ounce) cakes compressed fresh yeast
1 cup warm water (110 degrees F/45 degrees C)
4 cups hot water
3/4 cup white sugar
1 tablespoon salt
1/2 cup shortening
15 cups bread flour

Directions:
1. In a small bowl, dissolve yeast in warm water. Let stand 10 minutes.
In a very large bowl, combine hot water, white sugar, salt and shortening. Stir to dissolve shortening; let cool to lukewarm. Add the yeast mixture and 6 cups of flour; beat well. Stir in the remaining flour, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes.
2. Lightly oil two large bowls Divide the dough in half and place each half in a bowl; turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate dough, form into rounds and let rise again until doubled, about 30 minutes.
3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into loaves. Place the loaves into six lightly greased 9x5 inch loaf pans. Cover the loaves and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. Bake in preheated oven for 35 to 40 minutes, until loaves are golden brown and bottoms sound hollow when tapped.

Recipe for You - Cinnamon Raisin Bread

Try this recipe out that contains dry active yeast:

Cinnamon Raisin Bread

Ingredients:
1 1/2 cups warm water
2 tablespoons milk
2 tablespoons shortening
1 teaspoon salt
4 cups bread flour
3 tablespoons white sugar
2 teaspoons active dry yeast
1 cup raisins

2 tablespoons butter, softened
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 tablespoon butter, melted

Directions:
1. Place water, milk, shortening, salt, flour, sugar and yeast in a mixer equipped with a dough hook and mix until dough forms and pulls away from the bowl. Add raisins.
2. Take dough out of bowl and onto a lightly floured surface. Roll out into a rectangle. Spread dough with butter, brown sugar, and cinnamon. Roll dough, and divide into two parts. Place loaves in two lightly greased 9x5 inch bread pans. Cover and let rise in a warm place until doubled in size, about 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Brush tops of risen loaves with melted butter and bake in preheated oven for 30 to 40 minutes, until crust is brown and loaves sound hollow when tapped.

Storing Yeast

If unopened and kept at room temperature, active dry yeast can be used up to one year beyond the expiration date on its package. It will keep even longer if it is frozen. To freeze active dry yeast, place it directly in the freezer in a vacuum sealed container. Once ready to use, the frozen yeast can be used directly without thawing.

If opened, active dry yeast will keep 6 months in the refrigerator and up to a year in the freezer. It is best to keep the yeast in its original container with the opened flap folded closed in a resealable plastic bag. If the yeast is not properly sealed, it can lose about 10% of its rising power per month.

Instant yeast will be good up to a year at room temperature if left unopened. If it is opened, instant yeast will stay fresh for 6 months in the refrigerator and 12 months in the freezer. Keep the yeast in its original container with the opened flap folded closed in a resealable plastic bag.

Organics

Did you know that September is National Organic Harvest month?

Purchasing and consuming organic products offer many benefits such as better health, better taste, and better safety for the environment. Since organic produce is not grown using chemical fertilizers and pesticides, it does not contain any traces of these strong chemicals to affect the human body. Many people also believe that organic food tastes better than non organic food. Furthermore, organic food is often sold locally resulting in availability of fresh produce in the market. And because harsh chemicals are not used in organic farming, there is less pollution to the soil, air, and water.

Fresh Yeast vs. Dry Yeast

Do you know the difference?

Yeast is a leavening agent, which means it is used in a baked product to increase volume and produce shape and texture. Yeast comes in fresh form as well as two types of dry forms:

1. Fresh yeast - (also called compressed yeast) is moist and perishable and is preferred by professional bakers
2. Active dry yeast - a dry, granular form of yeast that must be rehydrated in warm water before using it
3. Instant dry yeast - (also called rapid-rise or quick-rise yeast) also a dry, granular form of yeast, but does not have to be dissolved in water before use. It can be added in its dry form because it absorbs water much more quickly than regular dry yeast.

Because yeast is a living organism, it is sensitive to temperatures. The ideal temperature in which yeast grows (for proofing bread) is between 70-90 degrees F. If yeast is exposed to temperatures above 140 degrees F, it is killed and it's leavening reactions cease.

Quote to Note

Every person, all the events of your life are there because you have drawn them there. What you choose to do with them is up to you.

— Richard Bach, An American Writer

Foodie Language

herbs de Provence [EHRB duh proh-VAWNS] - an assortment of dried herbs said to reflect those most commonly used in southern France. The blend commonly contains basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, and thyme. It can be used to season meat, poultry, and vegetables.

Stale Bread

Ever find yourself tossing out what's left of your loaf of bread because it's stale? Well the next time you have some old bread, try using one of these great tips and get the most out of that loaf!

• Bring it back to life! You can also try reviving stale bread by dipping it in water and baking it in 370 degrees for 12 minutes.
• Homemade bread crumbs: Whisk them in the blender, add some Italian seasonings, and keep them in an airtight container in the fridge.
• Make croutons: Sauté stale bread cubes in plenty of butter and/or olive oil with a little Parmesan cheese.
• Use it in your favorite bread pudding recipe or for French toast.
• And you can always go to the park and feed the birds!

Recipe for You - Whole Wheat Pasta with Herbed Ricotta

Whole Wheat Pasta with Herbed Ricotta

Ingredients:
Salt
1 cup part-skim ricotta cheese
1 tablespoon fresh oregano leaves, chopped
1/4 cup (plus additional for serving) grated Pecorino Romano cheese
1/4 cup (packed) fresh basil leaves, chopped
12 ounces whole wheat corkscrew pasta
1 pint grape tomatoes

Directions:
1. Heat large covered saucepot of salted water to boiling on high.
2. Meanwhile, in small bowl, combine ricotta, oregano, 1/4 cup Romano, and half of basil.
3. Add pasta to boiling water and cook as label directs, adding tomatoes when 3 minutes of cooking time remain.
4. Reserve 1/4 cup pasta cooking water. Drain pasta and tomatoes; return to pot. Add reserved cooking water to ricotta mixture; stir into pasta and tomatoes. Toss with remaining basil. Serve with additional cheese if you like.

Yield: 4 servings

Iced Tea or Hot?

Do you prefer drinking your tea out of a glass with ice cubes (our Black Currant tea would be great!) instead of piping hot in a mug? Well if so, you may be doing your throat a favor! Research has shown that the temperature of your drinks can affect the health of your esophagus. Drinking steaming hot beverages may increase the risk of esophageal cancer.

Researchers have discovered that subjects who regularly drank extremely hot tea had a higher risk of the cancer...much higher than people who drank their tea just warm or lukewarm. The theory is that regularly drinking very hot drinks could chronically irritate and inflame the esophagus, making it susceptible to carcinogens. To help reduce your risk, all you may need to do is wait a few minutes for your tea to cool.

For those of you who enjoy your tea hot, don't fret! Simply wait 4 or more minutes after heating your beverage (or until it's <149*F) and your throat will thank you!

Did You Know...Whole Wheat Pasta & Your Health

Pasta is a great dish because of it's popularity, versatility, and ease to make. Certain pastas offer health benefits as well, such as whole wheat pasta. It contains glutamic acid, a vegetable protein that has been linked to help lower blood pressure! In a recent study, it was found that the more glutamic acid people got in their diets, the better their blood pressure was. The effect occurred in both men and women but was strongest in women. You also can get glutamic acid from other food sources such as rice, beans, and soy products like tofu.

Quote to Note

One can choose to go back toward safety or forward toward growth. Growth must be chosen again and again; fear must be overcome again and again.

-- Abraham Maslow, Psychologist

Recipe for You - Summer Squash Orzo

Summer Squash Orzo

Ingredients:
1 1/2 cups orzo (10 ounces)
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup finely chopped shallot (6 1/2 ounces)
2 medium zucchini (1 1/2 pound total), cut into 1/3-inch dice
2 medium yellow squash (1 pound total), cut into 1/3-inch dice
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup hazelnuts (4 ounces), toasted , loose skins rubbed off in a kitchen towel, and nuts coarsely chopped
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh basil
2 teaspoons finely grated fresh lemon zest

Directions:
1. Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a colander.
2. While the orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallot, stirring, until golden, about 5 minutes. Add zucchini, yellow squash, salt, and pepper and sauté, stirring occasionally, until vegetables are just tender, about 5 minutes. Remove from heat and stir in nuts, parsley, basil, and zest.
3. Add cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved pasta water. Season with salt and pepper. Serve warm or at room temperature.

Yield: 8 servings

Quote to Note

The biggest tragedy in America is not the great waste of natural resources - though this is tragic; the biggest tragedy is the waste of human resources because the average person goes to his grave with his music still in him.

- Oliver Wendell Holmes

Produce Lesson - Summer Squash

The summer squashes include cousa squash, yellow squash, scallop squash, and zucchini. Not surprisingly, they are called "summer squash" because they are harvested in the summertime. Their many benefits include being nutritious, versatile, and cheap.

When buying squash, look for those that are firm and heavy for their size, with bright, glossy skin. Avoid those with nicks, bruises, or soft spots.
Once at home, you can store squash tightly wrapped or in plastic bags in the refrigerator for up to one week.

The thin, edible skin of summer squash cooks quickly whether you steam, bake, or sauté them. They make a great addition to soups, salads, and stews as well. A tasty way to enjoy your summer squash is to slice them lengthwise, brush with olive oil, lightly salt and pepper both sides, and grill for 2-3 minutes per side. Enjoy!

Quote to Note

Failure should be our teacher, not our undertaker. Failure is delay not defeat. It is a temporary detour, not a dead end.

- Denis Waitley

Recipe for You - Refreshing Summer Gazpacho

In the heat of summer, what's better to eat than a deliciously refreshing gazpacho? To make, read on...

Refreshing Summer Gazpacho

Ingredients:
2 pounds heirloom tomatoes, roughly chopped, plus 1 contrasting-color heirloom tomato for garnish
1 garlic clove, roughly chopped
1 large cucumber, peeled and roughly chopped
1 medium green bell pepper, roughly chopped
1/3 cup parsley leaves
1/2 small red onion, roughly chopped
1 small jalapeño, seeded and roughly chopped
1 cup ice cubes
1 tablespoon extra-virgin olive oil
1 tablespoon red-wine vinegar
1/4 teaspoon salt

Directions:
1. In a blender, combine 2 pounds tomatoes and garlic; puree until smooth. Transfer to a large bowl.
2. In the blender, combine cucumber, bell pepper, parsley, onion, jalapeño, and ice; puree to a slightly chunky texture. Add to the bowl with tomato mixture.
3. Stir in oil, vinegar, and salt. Transfer gazpacho to a covered container and refrigerate until chilled, about 30 minutes.
4. Just before serving, cut remaining tomato into small dice. Divide gazpacho among 4 shallow bowls, top with diced tomato, and serve.