Garlic, I love you!

What are the benefits of garlic?

Garlic (Allium sativum), is used widely as a flavoring in cooking, but it has been used as a medicine throughout ancient and modern history; it has been taken to prevent and treat a wide range of conditions and diseases.

Garlic belongs to the genus Allium and is closely related to the onion rakkyo (an onion found in Asia), scallion, chive, leek, and shallot. It has been used by humans for thousands of years and was used in Ancient Egypt for both culinary purposes and its health and therapeutic benefits.

National Garlic Day may be a holiday best celebrated alone or with a hefty box of breath mints and a very charitable loved one, but few foods are as deserving of their very own day of recognition as the amazing, edible bulbous plant. Celebrate National Garlic Day on April 19 with your favorite garlic-laced meal and a few fun facts about this delicious, flavor-packed add-in that can do almost anything, from reducing your cholesterol to keeping vampires at bay.

11 Things You Might Not Have Known About Garlic

1. YOU CAN EAT MORE THAN JUST THE STANDARD GARLIC CLOVE.

When you think “garlic,” you inevitably picture garlic cloves, but despite the ubiquity of that particular image of the plant, it’s not the only part you can eat. Green shoots that can be especially delicious and tender when they’re young. Think of them as garlic-flavored scallions. They make a wonderful addition to pestos, soups, and butters.

2. CHINA PRODUCES THE MOST GARLIC.

Garlic is native to central Asia and has long popped up in European and African cooking, too. But it’s China that currently holds the record for most garlic grown, China grows a staggering two-thirds of the world’s garlic, believed to be around 46 billion pounds per year.

3. AVERAGE CONSUMPTION OF GARLIC IS BELIEVED TO WEIGH IN AT AROUND TWO POUNDS PER PERSON.

Even with just two pounds, that means eating roughly 302 cloves per person per year.

4. GARLIC’S HEALTH BENEFITS ARE MYRIAD, INCLUDING AN ABILITY TO REDUCE CHOLESTEROL.

The best way to release the health-happy power of garlic is to cut it, which turns garlic’s thiosulfate compounds into allicin, an antibiotic and antifungal that is believed to reduce “bad” cholesterol as it inhibits enzymes from growing in liver cells.

5. ALLICIN IS ALSO GOOD AT COMBATING HEART DISEASE.

Allicin helps nitric oxide release in the blood vessels, relaxing them and bringing about a drop in blood pressure. . Keeping blood vessels relaxed and lowering blood pressure is good for the heart and the rest of the vascular system.

6. GARLIC CONTAINS VITAMINS, MINERALS, AND ANTIOXIDANTS THAT ARE GOOD FOR YOU.

Garlic bulbs are filled with potassium, iron, calcium, magnesium, manganese, zinc, selenium, beta-carotene, zeaxanthin, and Vitamin C.

7. GARLIC’S USE AS A HEALTH AID DATES BACK TO ANCIENT HISTORY.

It’s believed that Egyptian pharaohs plied their pyramid builder with garlic for strength, and an ancient Egyptian medical document, the Ebers Papyrus counts 22 different medicinal uses for the plant. Garlic pops up in texts from Virgil, Pliny the Elder, Chaucer, and Galen, all of which detail its various uses and share lore about the magic plant.

8. DESPITE ITS ASIAN ORIGINS, ITS NAME IS DERIVED FROM ANGLO-SAXON SPEECH.

A combination of two Anglo-Saxon words—“gar” (spear) and “lac” (plant)—is believed to be the source of the plant’s name, specifically in reference to the shape of its leaves. ,

9. GARLIC’S REAL HEALTH BENEFITS ARE PROBABLY THE REASON FOR ONE OF ITS MOST PREVALENT MYTHS.

Garlic had long been recognized as a wonderful health aid before writer Bram Stoker introduced the concept of the vampire, a beast repelled by garlic to the public with his 1897 novel Dracula. In the book, he uses it as a protective agent, and it’s believed that Stoker lifted that idea from garlic’s many medicinal purposes, particularly as a mosquito repellent.

10. YOU CAN USE GARLIC TO MAKE GLUE.

The sticky juice that’s in garlic cloves is often used as an adhesive, especially for delicate projects that involve fragile items like glass. You just need to crush it to get to the sticky stuff which, despite its smell, works surprisingly well as a bonding agent for smaller jobs.

11. GARLIC CAN CLEAR UP SKIN TROUBLES.

You can battle both acne and cold sores with garlic, simply slice cloves in half and apply them directly to the skin. Hold for a bit, as long as you can stand and while the smell might not be the best, the antibacterial properties of the miracle plant will speed along the healing process.

Here is a great article by Food52 about buying and using garlic:

ARROWFOOD

11 Things You Might Not Have Known About Garlic

BY KATE ERBLAND APRIL 19, 2018

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National Garlic Day may be a holiday best celebrated alone—or with a hefty box of breath mints and a very charitable loved one—but few foods are as deserving of their very own day of recognition as the amazing, edible bulbous plant (okay, “bulbous plant” might not sound super appetizing, but it’s certainly accurate). Celebrate National Garlic Day on April 19 with your favorite garlic-laced meal and a few fun facts about this delicious, flavor-packed add-in that can do almost anything, from reducing your cholesterol to keeping vampires at bay.

1. YOU CAN EAT MORE THAN JUST THE STANDARD GARLIC CLOVE.

When you think “garlic,” you inevitably picture garlic cloves, but despite the ubiquity of that particular image of the plant, it’s not the only part you can eat. Hard-neck varieties of garlic produce “scapes,” green shoots that can be especially delicious and tender when they’re young. Think of them as garlic-flavored scallions. They also make a wonderful addition to pestos, soups, and butters.

2. CHINA PRODUCES THE MOST GARLIC.

Garlic is native to central Asia and has long popped up in European and African cooking, too. But it’s China that currently holds the record for most garlic grown. Per a 2012 study, China grows a staggering two-thirds of the world’s garlic, believed to be around 46 billion pounds per year.

3. AVERAGE CONSUMPTION OF GARLIC IS BELIEVED TO WEIGH IN AT AROUND TWO POUNDS PER PERSON.

Even with just two pounds, that means eating roughly 302 cloves per person per year, as each clove typically weighs about three grams.

4. GARLIC’S HEALTH BENEFITS ARE MYRIAD, INCLUDING AN ABILITY TO REDUCE CHOLESTEROL.

The best way to release the health-happy power of garlic is to cut it, which then turns garlic’s thio-sulfinite compounds into allicin, an antibiotic and antifungal that is believed to reduce “bad” cholesterol, as it inhibits enzymes from growing in liver cells.

5. ALLICIN IS ALSO GOOD AT COMBATING HEART DISEASE.

Allicin helps nitric oxide release in the blood vessels, relaxing them and thus bringing about a drop in blood pressure. Keeping blood vessels relaxed and lowering blood pressure is good for the heart and the rest of the vascular system (and it’s tasty).

6. GARLIC CONTAINS TONS OF VITAMINS, MINERALS, AND ANTIOXIDANTS THAT ARE GOOD FOR YOU, TOO.

The bulbs are packed with potassium, iron, calcium, magnesium, manganese, zinc, selenium, beta-carotene, zeaxanthin, and Vitamin C.

7. GARLIC’S USE AS A HEALTH AID DATES BACK TO ANCIENT HISTORY.

It’s believed that Egyptian pharaohs plied their pyramid-builders with garlic for strength, and an ancient Egyptian medical document—the Ebers Papyrus—counts a stunning 22 different medicinal uses for the plant. Garlic also pops up in texts from Virgil, Pliny the Elder, Chaucer, and Galen, all of which detail its various uses and share lore about the magic plant.

8. DESPITE ITS ASIAN ORIGINS, ITS NAME IS DERIVED FROM ANGLO-SAXON SPEECH.

A combination of two Anglo-Saxon words—“gar” (spear) and “lac” (plant)—is believed to be the source of the plant’s name, specifically in reference to the shape of its leaves.

9. GARLIC’S REAL HEALTH BENEFITS ARE PROBABLY THE REASON FOR ONE OF ITS MOST PREVALENT MYTHS.

Garlic had long been recognized as a wonderful health aid before writer Bram Stoker introduced the concept of the vampire—a beast repelled by garlic—to the public with his 1897 novel DraculaIn the book, Van Helsing uses garlic as a protective agent, and it’s believed that Stoker lifted that idea from garlic’s many medicinal purposes, particularly as a mosquito repellent (think of the blood-sucking).

10. YOU CAN USE GARLIC TO MAKE GLUE.

The sticky juice that’s in garlic cloves is often used as an adhesive, especially for delicate projects that involve fragile items like glass. You just need to crush the cloves to get to the sticky stuff which, despite its smell, works surprisingly well as a bonding agent for smaller jobs.

11. GARLIC CAN CLEAR UP SKIN TROUBLES.

You can battle both acne and cold sores with garlic, simply by slicing cloves in half and applying them directly to the skin. Hold for a bit—as long as you can stand!—and while the smell might not be the best, the antibacterial properties of the miracle plant will speed along the healing process.

This is a great article from Food52 on how to buy and use garlic.

Garlic

There are many, many varieties of garlic, but they can all be classified as either hardneck or softneck garlic. Softneck garlic truly has a soft neck, meaning the central stalk is pliable enough to be manipulated — this is the type used to make garlic braids. Softneck garlic tends to be milder in flavor and to have more cloves per bulb (up to 20!); hardneck garlic, on the other hand, has fewer cloves but they’re larger (3, last photo) and easier to peel. 

When you buy garlic, as is true when you buy onions, you’re looking for hard, dry bulbs; like onions, they’ve been cured, which means they will last longer and store well. After being cured, the roots and stalk (1, photo below) are trimmed and the outermost layer of paper wrappers is removed. The garlic is ready to hang out in a cool, dry place in your home for months. Both types of garlic store well once cured, but softneck garlic will keep for a much longer time than hardneck, which is why you’ll usually find softneck garlic at grocery stores.

If stored long enough, you’ll eventually see little green sprouts in your garlic cloves. We generally don’t bother with removing them, but if you prefer to, just flick them out with the tip of a sharp knife. ( Iread once that they are a bit bitter, so I remove them)

Garlic

For those who think garlic is garlic, it isn’t all the same. Different varieties carry unique flavor profiles, but you’ll likely have to head to your local farmers market to try varieties like Inchelium Red, Kettle River Giant, Purple Glazer, and Sicilian Silver. Once you leave the supermarket, you’ll see more color variation, like purple streaks (2) in both the bulb wrappers and the cloves.

Once you get to know your local garlic farmer, you’ll have an easier time getting your hands on garlic at other stages of growth early season treats like green garlic and garlic scapes(the latter of which are only produced by hardneck garlic) and wet or fresh garlic (which is fully mature garlic that is eaten immediately after it has been harvested, without going through the curing process).

Garlic Cloves

If you’ve ever come across black garlic, that’s not a specific variety, it’s garlic that’s gone through fermentation and the flavor could be described as having a lot going on: “First there’s a hit of sweetness, followed by a faint hint of smoke, then a pungency that lingers long after the sweetness is gone.” If you’ve tried it and you weren’t immediately converted to its charms, cook with it, as the flavor changes with heat. 

For some, garlic cloves can be as aggravating as shallots. as recipes will call for a set number of cloves, but when heads of garlic can have such a wide range of clove sizes, there’s room for interpretation. We assume a mediumish-sized clove of garlic is about a half teaspoon once minced. 

Garlic

It’s hard to find a savory dish that we don’t like to use garlic in, but if garlic isn’t the first thing you reach for when you start cooking, we’ve got 5 ideas to get you started using more of it:

  • Pair garlic with your favorite protein: Try it with any protein
  • Introduce garlic to your favorite vegetable.
  • Make garlic bread or try grilling it.
  • Roast garlic to bring out its softer side.
  • Enjoy garlic in soup.
Garlic, I love you!

Seared Scallops over Risotto

An easy and fast dinner for a weeknight. I prepared the chopped onion and garlic in the morning, so I just had to add it to the Risotto as I was cooking it. I took some frozen peas out of the freezer and had some fresh broccoli in the refrigerator left over from Farmers Market, so cut it up and got it ready.

Risotto is an easy dish, but you do have to watch and stir and watch and add more liquid. I took a bottle of wine out of the refrigerator and put it on the counter to bring to room temperature. Most people tell you to add everything “hot” to the pan, once you add the rice and EVOO, but I add at room temperature, mostly because I am a little lazy. I almost always have frozen chicken stock, so throw it in the microwave to warm, while I am cutting up veggies.

Garlic Parmesan Risotto

Risotto in 17-25 minutes?! I’m in! Garlic Parmesan Risotto may be the star of the show we call “dinner” in this easy side – it’s sure to please the whole family!CourseSide DishCuisineItalianPrep Time5 minutesCook Time20 minutesTotal Time25 minutesServings4Calories367kcalAuthorKylee Cooks

Ingredients

  • 1/2 medium onion diced finely
  • 4 cloves garlic minced
  • 1 Tb s EVOO
  • 2 Tbs butter
  • 4 cups chicken stock
  •  dry white wine ( I use whatever is left over in the refrigerator, so maybe half a bottle). Cheap wine gives you cheap flavor.
  • 1 cup arborio rice
  • 1 cup freshly grated Parmesan cheese plus extra for serving ( I only use Reggiano Parmigiano, so the flavor is the best it can be)
  • 3 Tbs freshly chopped parsley ( I pick it from my garden, and be sure to remove all the stems, as they are bitter)
  • Peas and Broccoli or what ever veggie you want to add.

Instructions

  • Add butter and oil to a large skillet over medium heat.
  • Add the onions and cook until just tender, then add the garlic. Cook 1 minute longer.
  • Add the rice and toss to coat, (making sure oil gets onto every grain of rice if you can). Remember I did mine ahead of time.
  • Add the wine and stir until it is absorbed.
  • Add 1 ladle of stock and stir until it absorbs.
  • Repeat this until you have used almost all of the stock -(It should take about 17-25 minutes). Taste to make sure it is the texture you want to eat it. Not mushy, but not too al dente.
  • After adding the last ladle of stock, add the parsley, and promptly add the cheese.
  • Let it absorb until it is creamy and thick, but not soupy.
  • Serve, adding extra parmesan if desired.

Seared Scallops

  • Preheat a cast iron skillet over medium high heat.
  • In the meantime, pat the scallops very dry with a paper towel. Sprinkle the scallops with salt and pepper, to season.
  • When the pan is hot, add EVOO, then drop in your scallops, giving them enough room in between so they don’t steam each other. The scallops should make a sizzling noise when you put them in the pan.
  • Cook the scallops for 2 minutes, or untill you can see a little brown on the edges, making sure not to move them or touch them at all.
  • Flip the scallops over with a pair of tongs, and add the butter to the pan. Let the scallops cook for 1 more minute, basting the scallops with the butter.
  • Remove the scallops from the pan and serve over Risotto!

We served this with a Bennett Lane Pinot and loved the dinner. My granddaughter, age ten had joined us for dinner and ate two huge helpings, more that my male friend. She is quite slight, but can really eat if she loves it! Enjoy!

Seared Scallops over Risotto

Poor Man’s Beef Stroganoff

What’s for dinner on a weeknight? Got some hamburger in the freezer, some fresh mushrooms, sour cream and a few other additional items and you have the poor man’s version of Beef Stroganoff:

I served it with a ten-minute instant pot recipe for artichoke. They are on sale this time of year, so perfect accompaniment for a simple dinner.

The recipe can vary based on the ingredients you have on hand. I find ground beef gives the best flavor but you can certainly substitute another type of ground meat such as ground turkey or pork.  If using something other than beef, you’ll likely want to add some extra Maggi or Beef Bouillon for a richer flavor!

This easy Ground beef stroganoff recipe is made from scratch with fresh ingredients (no Cream of Mushroom soup as there is too much sodium). This way too simple to make!  You’re literally just  minutes away from getting this beef stroganoff on the table!

  1. Brown beef, onions and garlic.
  2. Add mushrooms, sauce & seasonings.  Simmer a few minutes.
  3. Start your egg noodles cooking!
  4. Stir in sour cream and serve over egg noodles.

Sauce:

  • Sour cream may curdle if it boils so add the sour cream, after you have completed everything else.
  • You can use Greek yogurt if you do not have sour cream. I prefer “light” sour cream or non-dairy sour cream.

Add a little more flavor with any or all of the following:

  • A teaspoon or so of dijon mustard
  • Add a sprig or two of fresh thyme (or 1/4 teaspoon of dried)
  • Add a couple of slices of chopped cooked bacon with the sour cream. ( You can cook it covered with a paper towel for six minutes)
  • Add a small bit of smoked paprika and a dash of hot sauce

I like to serve over thick fresh egg noodles, but you could serve it over potatoes, rice or normal pasta.

Poor Man’s Beef Stroganoff

Ingredients

  • 1 lb lean ground beef
  • 1 small onion diced
  • 1 clove garlic minced
  • 3/4 lb fresh mushrooms sliced ( I like a variety of fresh mushrooms)
  • 3 tablespoons flour
  • 2 cups beef broth (I have bone broth, which worked great)
  • salt & pepper to taste
  • 2 teaspoons Worcestershire sauce
  • 3/4 cup sour cream
  • 2 tablespoons fresh parsley
Instructions
  • Brown ground beef, onion and garlic in a pan until no pink remains.
  • Add sliced mushrooms and cook 2-3 minutes. Stir in flour and cook 1 more minute. ( I cook my mushrooms separately ahead of time, so there is less liquid)
  • Add broth, Worcestershire sauce, salt & pepper and bring to a boil. Reduce heat and simmer on low 10 minutes.
  • Cook egg noodles according to package directions.
  • Remove beef mixture from the heat, Let sit to cool a bit, stir in sour cream and parsley.
  • Serve over egg noodles.

Enjoy with a nice bottle of red wine!

Poor Man’s Beef Stroganoff

Jambalaya

Jambalaya has its origins in several rice-based dishes well attested in the Mediterranean cuisines of West Africa, Spain, and France, especially in the West African dish Jollof, the Spanish dish Paella (native to Valencia), and the French dish known as Jambalaia (native to Provence).

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I combined a couple of recipes and added a few ingredients of my own.  I didn’t have chicken but would have added that to enhance the flavor. I love shrimp and would have added it at the end, but my husband does not eat it.

Ingredients:

2 TBL olive oil (EVOO)

1 pound sausage ( I used mild Italian that I made)

1 onion (chopped)

1 red or yellow bell pepper (chopped)

3 stalks celery (sliced thinly)

3 garlic (chopped)

2 TSP Cajon seasoning

1 TSP oregano ( I prefer fresh)

Pinch of Cayenne

1 TSP Scallions (white part) and save the green and slice for serving

14 oz chopped tomatoes with chili

Beef stock ( one container) I used homemade chicken stock

2 cups cooked rice

1 cup of okra (fresh or frozen-thawed)

Add some shrimp if you like it

  1.  Sauté chicken in olive oil until cooked and the sausage is lightly browned.  Set aside.
  2.  Sauté the onion, bell pepper, celery,  and garlic until soft.
  3. Add rice, liquids, and seasonings.  Add the cooked rice, chicken (or beef) stock, crushed tomatoes, Cajun seasoning, oregano, cayenne, and bay leaf.  Give everything a good stir.
  4. Cover and cook.  Then cook for 20 minutes, being sure to stir the mixture every 5 minutes or so (to prevent burning) until the rice is nearly tender.
  5. Add the okra and shrimp and cook for 5 minutes or until the shrimp is pink and opaque.
  6. Taste and season with salt and pepper (add Cajun seasoning, if needed).
  7. Serve warm.  Garnished with green sliced scallions and enjoy!
Jambalaya

Sausage & Chicken Soup

Since we have a lot of sausages leftover from my birthday, I am attempting to find creative ways to use it, so we don’t get tired of it or waste it. This soup was rich and very delicious and I would definitely make it again.  Add a little crust of bread for dipping and it is a wonderfully easy dinner.  You could add a little rice or pasta of preference if you need more substance to your meal.  I used all low-sodium products to make it healthier than the original recipe.  I threw a little shave Parmesano Reggiano on top, but I do that to a lot of dishes.   Enjoy this Fall soup!

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Ingredients

 to Add all ingredients to list

Direction

  1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
  2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
  3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
Sausage & Chicken Soup

Paleo Sausage & Cauliflower Casserole

1.jpgIngredients

1 head of cauliflower, cut into florets

1 tbsp extra virgin olive oil

8 oz. Italian sausage, casings removed

1 medium yellow onion, diced

5 cloves garlic, minced

4 sprigs thyme

1 28-oz. can whole peeled tomatoes

1/2 cup almond flour

2 tbsp fresh parsley, chopped

Salt and pepper, to taste

Directions

  1. Bring a pot of water to boil. Add the cauliflower florets to the pot and boil for 3 minutes. Drain and rinse the florets with cold water. Set aside.
  2. Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook for 8-10 minutes until browned, using a spoon to break into small pieces. Stir in the onion, garlic, and thyme. Sauté for 5-7 minutes, stirring regularly. Add the tomatoes and juices to the pan and cook for 5 minutes more. Add salt and pepper to taste.
  3. Remove the skillet from heat and carefully stir in the cauliflower. Transfer the mixture to a 9×13-inch baking dish. Sprinkle with almond flour. Bake for 20 minutes, and then turn the oven to broil and cook an additional 3-5 minutes. Garnish with parsley to serve.
Paleo Sausage & Cauliflower Casserole

Seared Scallops with Fresh Tomato-Basil Sauce and Orzo

IMG_1442.jpg

In just 30 minutes you can have restaurant-worthy seared scallops ready for a delicious weeknight dinner. This summertime recipe makes great use of your garden tomatoes and basil. Sea scallops called large or jumbo scallops, are up to three times larger in size than bay scallops. They have a sweet, delicate flavor and slightly chewy texture. The jumbo scallops make great main dishes, and the smaller bay scallops are ideal stirred into pasta dishes or tossed onto salads. Look for dry-packed scallops, which are packed without extra water or preservatives. This helps them brown nicely when cooked. Dry-packed scallops have a shorter shelf life than wet-packed scallops, so cook them the day you buy them.

How to Make It

Step 1

Heat 2 tablespoons of the oil in a 10-inch cast-iron skillet over medium-high. Add onion; cook, stirring occasionally until softened and beginning to brown, 3 to 4 minutes. Add garlic; cook, stirring constantly, 1 minute. Add tomatoes, 2 tablespoons of the basil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper; cook, stirring occasionally, until tomatoes burst and release their juices, 6 to 7 minutes. Continue to cook, stirring occasionally, until sauce thickens slightly, 1 to 2 minutes. Transfer to a bowl; cover and keep warm.

 

Step 2

Wipe skillet clean. Pat scallops dry with paper towels, and season with remaining 1/4 teaspoon each salt and pepper. Heat remaining 2 tablespoons oil in a skillet over high. Add scallops, and cook until golden brown, about 1 minute and 30 seconds per side. (Do not overcook.)

 

Step 3

Cook orzo according to package directions; drain. Stir in butter and parsley.

Step 4

Divide orzo among serving plates; top each with about 2/3 cup tomato sauce and 4 scallops. Sprinkle evenly with remaining 2 tablespoons basil.

Seared Scallops with Fresh Tomato-Basil Sauce and Orzo

What’s the Difference?

Yellow, White, and Red Onions

onions.jpg

Today, I decided to make Gyros for dinner and was looking up recipes for the sauce and what to add in the Gyro itself. Most recipes called for onions, not specifying which to use.  I got curious about why you use certain onions for certain things and can they be interchangeable.  I found the following information useful.

Wonder why some recipes call for a particular kind of onion and whether another can be substituted in its place?

 

All these onions vary slightly in flavor, texture, and color, but can usually be substituted for one another. In terms of cooking, they will all behave the same in the pan.

When buying onions, go for ones that feel heavy in your hand and firm. Avoid soft onions or ones that have a sharp oniony odor before peeling. These are indications that the onion is old. Except for sweet onions, all these onions can be stored for several weeks in a cool, dark pantry or cupboard.

 

Yellow Onions  This is the all-purpose onion, and it’s the one we use most often. Yellow onions have a nice balance of astringency and sweet in their flavor, becoming sweeter the longer they cook. They are usually fist-sized and have a fairly tough outer skin and meaty layers. Spanish onions are a particular kind of yellow onion and we find them to be slightly sweeter and more delicate in flavor.

 

White Onions – These onions tend to have a sharper and more pungent flavor than yellow onions. They tend to be more tender and have a thinner, more papery skin. They can be cooked just like yellow onions, but we like them minced and added to raw salsas and chutneys.

 

Sweet Onions – Walla Walla and Vidalia are the most common kinds of sweet onions. These onions lack the sharp, astringent taste of other onions and really do taste sweet. They are fantastic thinly sliced and served in salads or on top of sandwiches. They can range in color from white to yellow and often have a flattened or squashed appearance. Sweet onions tend to be more perishable and should be stored in the refrigerator.

 

Red Onions – With their deep purple outer skin and reddish flesh, these are really the odd guys out in the onion family. They are fairly similar to yellow onions in flavor, though their layers are slightly less tender and meaty. Red onions are most often used in salads, salsas, and other raw preparations for their color and relatively mild flavor. The lovely red color becomes washed out during cooking. If you find their flavor to astringent for eating raw, try soaking them in water before serving.

Onions are a garden favorite and can be eaten raw, in salsas and salads, and cooked into your favorite recipes. Home gardeners can choose from onion varieties that are mildly sweet to pungent. Because onions are affected by the amount of light they receive, some grow better in the North, while others perform better in the South. Short-day onions begin forming bulbs when daylight lasts 10-12 hours and are often the sweetest and best for eating raw. They’re most often grown in the South. Long-day onions begin forming bulbs when daylight lasts 14-16 hours. They are usually pungent, often store well for many months, and are usually grown in the North. Day-neutral onions are a cross of the two types. Onions can be started from seeds, sets, and plants.

Shallots

Shallots have a subtle flavor that is much milder than onions or garlic and are a favorite of gourmet cooks. Their flavor really shines when sautéed in butter or olive oil. Like green onions, their green shoots and bulbs are edible and the green shoots can be used as a green onion or scallion substitute. While shallots can be grown from seed, growing them from sets is often easiest. After harvest, cured bulbs can be stored for up to six months.

Leeks

Leeks look like overgrown green onions but have a milder, more delicate flavor than onions. The white base and green stalk are used for cooking in creamy soups, fresh, stocks and more. Leeks can be direct seeded outdoors or started indoors and transplanted into the garden. Thinning during the growing allows the plant to grow much larger. After harvest, leeks can keep in the refrigerator for up to 2 weeks—or they can be dried for storage.

Remember…

Onions, shallots, and leeks are not considered interchangeable when it comes to cooking, even though some blogs and websites might say they are interchangable. Make sure you use whichever your recipe calls for, as the distinct flavor of each may alter the taste of your dish.

 

Do you have a favorite kind of onion?

 

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againstthegrain
23 May, 2014
Definitely, regular use of the range hood fan and cleaning of the filters is a good way to remove the odors and nasty fumes created by cooking.One thing I’d like to point out about reducing the oily residue that adheres to the exhaust fan is that certain cooking techniques create more sticky, aerosolized nastiness than others, and some grease and oil films are more resistant to cleanup than others, too, esp if allowed to sit and harden.Stir frying is the worst for creating aerosolized oily fumes that cling to surfaces around the stove and kitchen, with or without a range hood fan. The heat, the open pan, the constant motion continually kicks up oily fumes that settle on surfaces much farther than most cooks realize.Cooking low and slow takes more time, but also reduces the amount of oil and grease splattering into the air and around the stove, often producing better food in the process. Simmering, braising, and slow cooking generally create less oily mess to clean up overall. Cooking in a pressure cooker saves time and keeps open pot cooking time to a minimum, therefore reduces splatter and aerosolized fumes.Furthermore, oil sprays, such as PAM and knockoffs, create a LOT of sticky, persistent aerosolized oil drift that is VERY difficult to wash away once it hardens and dries – newer formulas claim to create less residue on cookware, but less isn’t none. Spray cookware over the sink for easier cleanup of overspray, or spray outside the house (or better yet, don’t spray at all and avoid filling lungs with oily spray, too).Cooking in open pans with polyunsaturated oils from seeds (vegetable oil, canola, corn oil, soybean oil, safflower oil sunflower oil, etc., tends to promote oily fume creation. Fumes from polyunsaturated oils settle on surfaces and then become rancid, hardened, and quite plasticized. These films are very resistant to scrubbing and cleansers.I have found that cooking with traditional and more stable fats like butter, ghee, tallow, bacon drippings, duck fat, and coconut or palm oil tends creates less oily fumes (esp if food is cooked low and slow instead of stir-frying and high heat sautéing). Splatters will still occur round the pan perhaps, but they tend not to aerosolize and form thin sticky fumes that create resistant films to the same extent as polyunsaturated oils when they settle on kitchen surfaces.I became aware of the the change in the rate of oily film buildup in my range hood and surfaces adjacent to my stove when my cooking changed over the past few years – I had stopped using and buying seed oils and making quick sauté recipes. Instead I made more traditional braising and simmering recipes using traditional fats instead of oils. The lack of oily film buildup after several years of cooking differently was particularly noticeable when we were away for four months last year and had house sitters in our house during our absence; they stir fried most of their meals on high heat with a liquid oil. While the stove and kitchen was generally clean at first glance when we returned home, an oily residue had settled inside and outside the range hood and on the cabinets around the stove , and was far worse than I’d ever experienced with my own cooking, even when the range fan hadn’t been working.
How To Clean a Greasy Range Hood Filter
herms
24 Jan, 2014
I take that back, I also peel swede, since it’s usually waxed.
To Peel or Not to Peel: 7 Questions I Ask Myself Before Peeling a Vegetable
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What’s the Difference?

Pasta Mistakes to Stop Making

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Pasta is one of those things you’ve never going to stop making, so you should probably know how to do it well.  From the right size of pot to cooking time to storing leftovers, here are some pasta mistakes I suggest you stop making immediately.

Note: this guide is exclusive to standard, Italian-style wheat pasta. Many other types of noodles, like soba, glass, mixian, and rice vermicelli, as well as gluten-free pasta, sometimes cook differently, so for those, it’s best to consult the package for best practices.

 

1. Using a pot that’s too small

Sure, it’s a pain to wash a big stockpot, but you know what’s just plain dumb? Slowly shoving a pound of fettuccine into a one-quart saucepan until it snaps in half. When making pasta, especially longer noodles like spaghetti, linguine, and bucatini, it’s best to use a big pot (one with a diameter that is at least the same length as your noodle) with plenty of water. If you don’t have a stockpot, you can actually boil pasta in a skillet.

2. Not adding enough salt to the water

It may seem bonkers to toss a fistful of salt into pasta water, but keep in mind that you’re not actually ingesting all that water. To actually have a fighting chance at seasoning the pasta while it boils, you need a lot (like several tablespoons) of salt. There really isn’t an exact measurement to use here, but I would say a good rule is three tablespoons of Kosher salt per pound of pasta. If you don’t have Kosher salt, go buy some. Don’t use your fancy Himalayan pink or flakey sea salts (they’re expensive and most of this salt is going down the drain), nor iodized table salt (it sucks).

3. The water isn’t really boiling

In her brilliant book Salt, Fat, Acid, Heat, Samin Nosrat says to evenly prepare noodles made with wheat, they must be cooked at a vigorous boil, as “the pandemonium keeps the noodles moving, preventing them from sticking to one another as they release starch.” This isn’t a mere suggestion, folks. Bring your water to a rolling boil, dump in the pasta, give it a stir, and ensure that the pot continues to boil.

4. Adding oil to pasta water

Some people think that to keep pasta from sticking itself in the pot they must add olive oil to the pot. False. If your pot is large enough, at a rolling boil, and you’ve stirred the noodles around after dumping them in, there’s no reason pasta should stick to itself or to the pot while cooking.

5. Overcooking pasta

If you’re cooking pasta according to the package directions, odds are you’re going to overcook it. Especially if you’re planning to mix the pasta into heated sauce, pasta will taste perfectly cooked (that is, soft with a slight bite, also known as al dente) when it’s pulled out of the pot about three minutes earlier than the package says.

6. Tossing the pasta water

Most people simply dump their cooked pasta into a colander, letting all cooking liquid run down the drain. Don’t be one of those people. Instead, use a slotted spoon, spider, or tongs to pull out your pasta and drop it into your sauce or put it in a colander, leaving the pot of warm water on the stove. Starchy pasta water is the secret ingredient your sauces have been missing. Whether you’re making cacio e pepe or linguine with clams, a hefty splash of pasta water will thicken your sauce and encourage it to coat each noodle completely.

7. Rinsing the pasta after cooking

Shocking pasta with cold water after it comes out of the pot will indeed stop the pasta from cooking more, but it will also rinse away all the delightful starch that helps sauce cling to noodles. To avoid the overcooking factor, see rule #5. If you’re rinsing to ensure the noodles don’t stick together, you should simply be ready to add the pasta into your sauce as soon as it comes out of the pot.

8. Storing leftovers improperly

You can get very sick from poorly stored pasta, so if you pay attention to any of these tips, make it this one. After your pasta dish is cooked and divided among plates, any leftovers should be cooled, transferred to an airtight container, and refrigerated. When cooked food is held at a temperature between 40ºF and 140ºF, it’s known as the “danger zone” by the USDA. Bacteria love moist foods like pasta, so any leftovers should be stored in the fridge and fully reheated before you eat them again (and it’s best not to wait more than a day). You may feel bad about throwing away food, but we all know reheated mushy pasta isn’t very good anyway.

Pasta Mistakes to Stop Making

Tips from Culinary School

Found this article online by “my recipes” and thought the information was quite valuable.  I am always looking for ways to make things taste better in simple ways.

Good Stock Changes the Game:

This is probably something you’ve heard before, homemade stock is always going to be superior to the stuff you can buy in boxes, cans, or cubes at the grocery store. We use stock in almost everything. In classic French cuisine, so of course, There are all kinds of distinct schools that go about culinary training differently, but in French cooking, the sauces are everything. And the sauces are all built with great stock. Restaurants, of course, have the advantage of having many, many carcasses and scraps of mirepoix to put into huge vats of stock. It’s hard to get stock like that at home, without the industrial quantities that restaurants work with. But even just making quick stock in your Instant Pot will make your sauces and soups taste much, much better.

Watch the Bits at the Bottom of the Pan

When you’re searing meat or chicken on a pan, you’re, of course, watching the piece of meat so that it browns nicely and doesn’t burn. But it’s equally important to watch the browned bits at the bottom of the pan as they’re a good indicator of whether your pan is running too hot. Plus, those browned bits,  are incredibly dense in flavor. When you have them, you should always try to use them by degreasing and then deglazing the pan after you’re done cooking your meat. That just means pouring out any excess fat and then pouring wine, stock, or another liquid to help scrape up all the delicious bits. That’s an easy way to make a pan sauce, a great addition to your meal.

The Pan Cooks the Food, the Flame Doesn’t

You want to pay attention to how hot the surface of the pan is and how high your burner is turned up. Pans hold heat to varying degrees, and it’s important to keep that in mind when figuring out which one to use for what application. For very delicate things like fish, you often want to turn off the flame when the dish gets to a certain point of cooking, and the heat from the pan will continue to cook it. Pay more attention not just to how big the flame was under the pan, but how hot the pan was getting.

Weighing versus Measuring Cups

In applications where absolute precision isn’t necessary, eyeball amounts, and when precision was necessary, use kitchen scales. Bakers swear by using scales, and digital kitchen scales are a pretty cheap addition to the kitchen, and much better measuring by weight is than relying on measuring spoons and cups. Different flours and sugars weigh different amounts.

Reduce for Flavor, Thicken Later

When you’re making soup or stew, one of the steps is always to reduce a component. You reduce wine to syrup or cream to double cream, and on and on. Part of the point of reducing the liquid is to thicken it. But thickening really shouldn’t be a top priority when you’re reducing down a liquid. You can always use a roux or a quick beurre manie to thicken a liquid later. The point of reducing is to build flavor. You reduce it to the point where you like the flavor, season it, and then thicken it.

Rest Your Meat, Then Reheat

Resting meat is important. When you don’t let it rest after you cook it, whether its steak or roast chicken, the juices spill out over your cutting board and the meat gets dry. But It’s better to let the piece of meat rest even to the point of getting colder than you’d like, and then just put it in a very hot oven for a minute or two to reheat. That lets the juices reincorporate into the meat, then reheats it without cooking it further.

Reheating and Cooling Things Properly Is Crucial

Lots of things in restaurants are made beforehand and reheated because making things a la minute for hundreds of people is a good way to become very overwhelmed. You can bring up most things to the temperature they were when you were cooking them without cooking them further. That means that you cooked, say, a piece of chicken until its internal temperature is 165 degrees. As long as you cool that chicken properly, you can reheat it up to that internal temperature again without it getting overcooked. You don’t want to do that too many times, because the meat will dry out, but you won’t ever overcook your meat by reheating it if you keep that in mind. Similarly, with cooling things down, the danger zone for bacteria is when meat is in between piping hot and refrigerator cold. To get things cold quickly, it’s way more effective to put them in a bowl over a bowl of ice water than throwing them right into the fridge.

Depend on your Senses, Not the Directions

The throughline between very famous chefs of haute cuisine and my grandmother is that they don’t rely on recipes by the letter, they rely on their senses. Pay more attention to how the meat looks and smells and feels to tell when its done (and yeah, a thermometer too!) than what a recipe estimates. After all, recipes are great guidelines, but everyone’s kitchen equipment and conditions are totally different. You cook things until they’re done, and determine that doneness by visual and other cues.

Size Matters

This sort of cheeky mantra but it’s true so choose the right pot, pan, or bowl for the job and it makes all the difference. Too big of a pan means your meat won’t cook properly. Too small of a bowl, and whisking will be a huge chore. It matters not just because of convenience, but because your results will be different if you don’t pay attention.

Hot Plates for Hot Food

The quickest way you can give your at-home meals a restaurant touch is remembering to heat your plates before putting food on them that are meant to be eaten hot. All it takes is sticking them in the oven for a couple minutes before plating your meal. It means the food won’t cool down as fast, and you can enjoy it longer. Try it!

You Can Use Almost Every Scrap

Whether it’s egg whites or garlic skins, restaurant kitchens are geniuses at repurposing what would be food waste in most home kitchens. For them, it’s an economic concern as much as an environmental one, but it’s a practice that’s useful to adapt at home. You can use many of the things that you might otherwise scrap to make your food even better.

Tips from Culinary School