Foodie Language

chiffonade - [shihf-uh-NAHD] literally translated, this French phrase means "made of rags." Culinarily, it refers to the technique of cutting thin strips or shreds of vegetables, which are used to garnish soups, salads, and other dishes.

Recipe for You - Olallieberry Peach Crisp

Olallieberry Peach Crisp

Ingredients:
1-1/2 pounds peaches (about 3), pitted and cut into 1/2-inch thick wedges
2 cups olallieberries, picked over and rinsed
1 tablespoon cornstarch
2 tablespoons fresh lemon juice
1/3 cup granulated sugar
2/3 cup all-purpose flour
3/4 cup firmly packed light brown sugar
1/2 cup old-fashioned rolled oats
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
3/4 cup coarsely chopped lightly toasted pecans

Directions:
1. In a large bowl toss the peaches and the olallieberries gently with the cornstarch, the lemon juice, and the granulated sugar until the mixture is combined well.
2. In a small bowl stir together the flour, the brown sugar, the oats, the salt, the cinnamon, and the nutmeg, add the butter, blending the mixture until it resembles coarse meal, and stir in the pecans.
3. Spread the peach mixture in a 13- by 9-inch (3 quart) baking dish, sprinkle the pecan mixture evenly over it, and bake the crisp in the middle of a preheated 350°F oven for 45 to 50 minutes, or until the top is golden. Serve the crisp with the ice cream.

Produce Lesson - Olallieberries

The olallieberry is a cross between a youngberry and a loganberry, each of which itself is a cross between a blackberry and another berry! A bit confusing, but it's best to know that olallieberries have a distinctive, sweet flavor and look like an elongated blackberry. They are primarily grown in California and have a very short window of harvesting time from mid-May until mid-July. This means they are in season right now! Olallieberries are delicious both fresh and cooked and are excellent in jams, jellies, and pies.

Recipe for You - Pink Peppercorn Chicken

Pink Peppercorn Chicken

Ingredients:
4 boneless chicken breasts
2 cups dry white wine
5 medium leeks, rinsed and julienne in 1-inch strips
2 tablespoons rosemary
2 tablespoons pink peppercorns
2 tablespoons unsalted butter

Directions
1. Trim chicken breasts of any excess fat, place between 2 sheets of waxed paper and pound to an even thickness. Place flattened breasts into a shallow pan and cover with white wine. Marinate for 1 hour.
2. Place the leeks beneath the chicken breasts in a shallow pan. Sprinkle each with 1/2 tablespoon of rosemary and 1/2 tablespoon peppercorns.
3. Bake at 350 degrees until done.

Pepper Cooking Tips

Here are some great tips to follow the next time you're cooking with pepper:

• Pepper should be added to cooked dishes towards the end of cooking to prevent creating a bitter flavor, which can occur when pepper is cooked to long.
• Cooking pepper for more than two hours can cause it to loose its flavor and aroma completely!
• Wrap whole peppercorns in a "cheese cloth bag" for simmering in soups or stews.
• Pepper will have a amplified flavor after food it is in has been frozen.
• Freshly ground pepper goes surprisingly well on fresh fruit. This is especially true for pink peppercorns, they are a common ingredient in fruit sauces and as a garnish for fruit dishes.
• Try Lightly toasting peppercorns before use.