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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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.
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What’s the Difference?

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

18 Bad Baking Habits You Need to Stop

I found this article online and made a few corrections and additions, but it has great information.

These baking mistakes threaten your beautiful bundts, bread, and bar cookies. Here’s what you should do instead…

In cooking, you’re encouraged to riff: Edamame in your stir-fry? Sure! A splash of rice wine vinegar in your pan sauce? Why not! Curious about herbes de Provence in your chicken rub? Give it a whirl!

In baking, however, creativity should be directed toward what you decide to make and how you decorate it—not how you cook it. That’s because baking is a science; cooking is an art. Science has rules. Art? Not so much.

You don’t read the recipe.

As you do with any IKEA furniture, you should read through the steps and gather your tools before you start mixing and whipping. Otherwise, you might get started and realize you’re one short a cup of cocoa powder of what your recipe needs. Or worse, you’ll start mixing up the dough for the birthday party you’re going to tonight and then realize it’s supposed to chill overnight. Oops!

The fix: Pull your recipe up on your phone, or get it from your cookbook. Read the ingredient list, and assemble everything that’s listed. Then, read the directions. You can even go so far as to “pretend” each step. This way, you can double check you have every ingredient and every appliance or tool you need.

You decide to wing it instead of measuring the ingredients.

The “a little of this, a little of that” mentality may suit you well in cooking, but in baking, it could backfire. After all, consider this: cookies, cakes, and bread contain many of the same ingredients: eggs, flour, sugar, butter, for example. In the right ratios, they make a specific type of baked good. In the wrong ratios, they could be a disaster. That’s why it’s vital to measure every ingredient, from the flour to the tiniest bit of cinnamon.

The fix: Use your measuring spoons and cups. You need the right ratios to get the best results. Save the winging it for your salad dressing.

You don’t respect the comma.

Has the comma in “1 cup flour, sifted” ever confused you? What about the comma in “1/2 cup pecans, chopped”? The comma is telling you something very important. Do you know what?

The fix: The comma is telling you to first measure the ingredient and then perform the task. Measure the cup of flour, then sift it. Or measure the half cup of pecans, then chop them. There’s a big difference between half a cup of chopped pecans and half a cup of pecans that were measured, then chopped. It can dramatically affect your final result.

You use liquid measuring cups for dry ingredients (or vice versa).

Liquid measuring cups and dry measuring cups measure things differently. Though it’s not a significant amount, it’s enough that it could affect the texture of your final product.

The fix: Use wet measuring cups (typically, the glass type you pour from) for everything liquid: water, oil, honey, milk, molasses, corn syrup, etc. Use dry cups for everything else, from flour and sugar to chocolate chips and yogurt. With the dry cups, be sure to use a flat surface, like the back of a knife, to swipe across the top of the cup to remove excess before adding to the batter.

You dip your measuring cup into the flour.

Dipping a measuring cup into a bag or jar of flour packs the flour into the well of the measuring cup. It may seem like the easiest way to scoop flour, but you’re actually getting more flour than you really need. Too much flour will turn into dense bread, hard cookies, and stiff cakes.

The fix: You need the same amount of flour each time to get consistent results, and you can do this in two ways: The less accurate option is to use a spoon to lightly scoop flour into a dry measuring cup, then use a flat edge (like a knife) to level off the flour. The most accurate way to measure flour is with a digital scale. A cup of all-purpose flour should be 130 grams.

You don’t preheat your oven.

We’ve all been there: You’ve just finished rolling out a tray full of cookie dough only to realize your oven is cool as a cucumber. So to save time, you turn the oven on and just stick the pan in any way. Bad idea. The quick and sudden heat is an important part of the baking process. If the dough heats slowly, you may have a mess on your hands.

The fix: If you realize the oven isn’t pre-heated when you’re ready to bake, just let the dough or batter sit while the oven heats up. Most ovens can be heated in about 10 minutes time. If you’re working with a temperature-sensitive dough, pop it in the fridge until the oven is ready.

You’ve never measured your oven’s temperature.

I have some bad news: Your oven could be lying to you. Just because it says 350°F doesn’t mean it really is. That means your brownies or pastries may not bake properly because your oven could be too hot, or even too cool. And 25°F in one direction can make a big difference in the final product.

The fix: Invest in an oven thermometer. Hang it from the grates in your oven the next time you turn it on. Let the oven pre-heat fully, and then see what the thermometer says. That will give you an idea of how correct your oven is—and how you need to adjust the oven when you bake in it.

You substitute baking powder for baking soda.

They might share a similar name, and they even look similar out of the box. But baking soda and baking powder are quite different. Baking soda must have an accompanying acid (lemon juice, vinegar, buttermilk, for example) to activate it; baking powder, on the other hand, has that acid already. If you use the wrong one, your baked goods will take a hit.

18 Bad Baking Habits You Need to Stop

50 ESSENTIAL INGREDIENTS

Your ideal pantry should feel like a wonderland of endless recipe options. Are those shelves currently looking a little bare? These are the 50 essential staples you should always keep on hand

Dried or Canned Beans

DRIED OR CANNED BEANS

Pound-for-pound, dried beans are one of the best values on the shelf. No time to soak? Canned beans ain’t bad either. If you’re craving a cool dip for chips, a bowl of spicy chili or stick-to-your-ribs comfort, beans are your new best buddy:

Dried Pasta

DRIED PASTA

Whether long, twisted or tied in a bow, pasta is the ultimate vessel for homemade sauces. Tired of spaghetti with sweetened, canned ragu? The opportunities for combination and customization are endless. Try south-of-the-border flavors, a cool pasta salad or an umami-rich red sauce:

 

Canned Tuna

CANNED TUNA

Fancy sushi-grade ahi ain’t got nothing on this last-minute lunch staple. Whether we’re craving salad or melty cheese sandwiches, we’re not ashamed to open a can, mix it with mayo and enjoy for any meal of the day:

 

Olive Oil

OLIVE OIL

Olive oil is available in all prices. Use the cheap bottles for cooking and the more expensive oils for fresh sauces, dressings, and infusions. Real extra-virgin olive oil will burn slightly at the back of your throat, and will be smooth, not viscous or sticky on the tongue:

Tortillas

TORTILLAS

Taco Tuesday is over and you have leftover tortillas. Yes, you could use them to wrap up a burrito or some sliced turkey. But did you consider a macaroni and cheese quesadilla? Or that you could fry them up and make your own chips? Go forth and tortilla:

Chicken Stock

CHICKEN STOCK

Every kitchen should include some good stock, especially since it can replace water in almost any savory recipe and add a ton of flavor (ever tried boiling pasta in it?). It’s ideal for soups and stews and can turn any pan drippings into a sauce in no time.  I make my own and store it in the extra freezer in my garage.

Peanut Butter

PEANUT BUTTER

Yes, you can slather some peanut butter and jelly on bread and call it a day. But why not try your hand at Chinese-takeout-style peanut butter noodles or sweet-and-savory desserts? But for some reason, I always keep mine in the refrigerator.

Rice

RICE

You’ll find rice on the plates of the majority of human beings around the world. Whether you boil it, steam it, simmer it or fry it, rice is a staple food worth experimenting.  The question is: “How many types of rice do you keep in your pantry?”

 

Milk

MILK

If the gallon is on its last few days, don’t toss it! You can use the last of it in sauces and gravies, as well as to make fresh mozzarella and milkshakes. Ok, so this in the frig, not the pantry, unless you have a refrigerated pantry.

Lemons

LEMONS

You should have lemons on hand for both a beautiful kitchen centerpiece and to brighten up dishes like fish and chicken. Try them in this Greek lemon soup, rice or any yellow baked good.

Eggs

EGGS

Having eggs in the fridge is a no-brainer. They’re essential if you’re baking or making breakfast at home, but can also be utilized for easy sandwiches, quiche and more.

Tomato Sauce & Paste

TOMATO SAUCE & PASTE

You might look at a can of tomato sauce and only see pasta, but don’t sell its potential short! Sure, it’s necessary for staples like chicken parm and pizza, but what about as a topping for stuffed vegetables or as a base for your sloppy Joes?

Soy Sauce

SOY SAUCE

Sure, soy sauce is an obvious choice on top of your Chinese takeout, but what about as part of a sweet and salty glaze for chicken? Keep it in the pantry to use in any number of sauces, or just to flavor steamed rice whenever you forget to order fried:

Brown Sugar

BROWN SUGAR

Plain granulated ain’t got nothing on brown. An essential for baked goods, you can also sprinkle it on bacon for a sweet-savory-bacony twist on breakfast or dessert. Your box is hard as a rock? Microwave to soften.

Parmesan Cheese

PARMESAN CHEESE

It’s salty, it’s nutty, it’s cheese a trifecta of deliciousness! Consider keeping extra in the fridge so you can transform almost protein into a parm. Plus, if you don’t have it, what are you putting on top of your pasta? I buy Reggiano Parmesano and freeze it when there is a sale.

Breadcrumbs

BREADCRUMBS

Breadcrumbs provide an unreal softness and lightness when mixed into meatballs, and Japanese-style panko is best for adding a crispy crunch to baked or fried foods.

Onions

ONIONS

Keep your onions in a dry, cool and dark place (away from the potatoes!) and they’ll last for months. Months during which you can caramelize them, fry them or serve them fresh:

Honey

HONEY

Great for sauces or as a sweetener for tea, oatmeal, yogurt, lemonade and more, this buzz-worthy liquid is the bee’s knees.

Vanilla Extract

VANILLA EXTRACT

There’s no knowing why vanilla became synonymous with bland. The extract from this ancient Mesoamerican bean is complex and fragrant, and is perfect when baked into creme brulee or broiled on grapefruits.

Balsamic Vinegar

BALSAMIC VINEGAR

If you’ve ever made your own salad dressing, you’re probably familiar with this Italian condiment. Balsamic vinegar is a perfect complement to fresh tomatoes and mozzarella, works magic in marinades and can be reduced to a syrup and used as a garnish.

Lentils

LENTILS

Is that box of lentils languishing in the back of your cabinet? Time to pull it out. Lentils are the perfect legumes for making protein-rich soups, salads and cookies.

Barbecue Sauce

BARBECUE SAUCE

In addition to being the one condiment you must have for grilling season, barbecue sauce is an easy out when you need lots of flavor without lots of work. Some of our favorite things to slather it on include pizza, chicken wings, and even savory muffins.

Greek Yogurt

GREEK YOGURT

Besides being a healthy staple for breakfast or a snack, Greek yogurt can also be used up in a marinade for chicken, as a creamy addition in soup or even in pancake batter. And don’t forget about tzatziki!

Cocoa Powder

COCOA POWDER

Cocoa powder might be the perfect chocolate boost for brownies and cakes, but try it in Mexican food to bring it back to its roots. Mole sauces and spicy Mexican hot chocolate are some traditional options.

Maple Syrup

MAPLE SYRUP

Don’t have a maple tree tapped in your backyard? Good thing you’ve got Canada (and Vermont) to pick up the slack. Use this sweet nectar to flavor everything from scones to French fries to roasted meats.

Potatoes

POTATOES

This humble Peruvian tuber is a staple in most all of the world’s cuisines. It can be prepared in every way imaginable and will last for months if stored in a dark, cool place (away from the onions!).

 

CURRY PASTE & POWDER

Whether you’re using paste or powder, curry is a great flavoring agent for sauces, soups and marinades. Looking for the ultimate quick fix? Curry + coconut milk = instant awesome:

FROZEN PEAS

Finish off almost any pasta with frozen peas, add them into a pot pie, or toss them into a salad. Any way you slice it, your freezer should definitely have a few bags of these at all times.

CANNED SALSA

Unlock the potential of salsa by piling it on top of your burgers, adding it in with slow-cooked meats and even mixing it into your rice. Bonus: it doesn’t take up fridge space until you’ve opened it.

WORCESTERSHIRE SAUCE

Not many ingredients are as versatile as Worcestershire. It adds a salty, garlicky flavor to meat, so it’s ideal for marinades and sauces.

FROZEN SHRIMP

Shrimp is one of the quickest-cooking proteins out there, so when you’re short on time, tap into its amazingness by sauteeing it and serving over rice. And don’t forget about shrimp when you’re entertaining—they’re often at their best when served cold.

PIZZA DOUGH

Pizza dough is just for pizza, right? Wrong. You can use it to make cinnamon rolls, one-bite appetizers or just some cheesy breadsticks. Plus, it keeps in the freezer for at least a few months.

JAM & PRESERVES

Supplies for emergency PB&Js should always be in your pantry, but the buck doesn’t stop there when it comes to jams, jellies and preserves. You can easily amp-up any dessert with them, or even use them in a sweet and savory sauce for meatballs.

GRAINS

We all love our rices and our pastas, but sometimes we like to move into uncharted territory with starches. Have an adventure with farro, couscous, and quinoa in these grain salads.

MUSTARD

If you haven’t explored the mustard world lately, you’re really missing out. There are tons of different varieties and you can use them to add a tanginess to almost any meat, not to mention roasted veggie and sandwich possibilities.

DRIED FRUIT

Sucking the water out of fruit not only makes for highly concentrated flavors, it also renders fruits shelf-stable. Store them in the cupboard and use to sweeten baked goods, veggie dishes, grain salads, and stews.

CANNED TOMATOES

Odds are you’ve got your own ideas about what to do with a can of tomatoes. When it comes to using this pantry essential the options may be endless, but here are some of our favorites.

CORNBREAD MIX

Did you think cornbread mix was just for making cornbread? Silly goose. You’ve been missing out on some revelatory casseroles and biscuits! Oh, and don’t forget about the hot dogs and sausages you could have been dipping. I just keep cornmeal, as I make my own cornbread – so easy!

BACON

It’s a proven fact that bacon makes everything better (we’ve studied it), so you should definitely keep some in the fridge for testing that thesis. You can even add it to desserts for a salty twist, like this bacon brittle. I don’t use it often enough to keep in the refrigerator, so I freeze it.

CANNED ARTICHOKE HEARTS

Didn’t make as much artichoke dip as you expected? Try baking artichoke hearts into a casserole, spreading them over bread with some cheese or just sauteing them with chicken.

MAYO

Mayo is the base of so many delicious things that it’s almost impossible to not have some in the fridge. What would the world be without chipotle mayo or chicken salad?

PICKLES

Still, have the same jar of pickles from last summer’s barbecue season in the back of your fridge? Pull them out and get to work on some party snacks, dips or even just fried pickle chips.

HOT SAUCE

Firstly, if you can keep a bottle of hot sauce for more than a month without using it, congrats you’re stronger than we are. But if you do find that bottle lingering, fear not, because you can buffalo just about anything (chicken, pizza, fries, your whole life).

COCONUT MILK

You want to whip up a boxed cake but you want it to taste homemade good thing you’ve got coconut milk in the pantry. Use it in place of the liquids to give any baked good extra flavor, or to amp-up stir-fries and seafood.

FROZEN BERRIES

It’s impossible to keep yourself stocked with fresh berries all the time, so head for the frozen variety. Did you know freezing the fruit actually locks in its nutrients? Use berries for frozen drinks, pies and even homemade sorbet.

POPCORN

Goodbye, movie theater butter, you’re old news. Spice up your life with spiced popcorn or try something crazy and bake those fluffy popped kernels into cookies. I love grated parmesan cheese with my popcorn.

NUTS

Protein-packed and ready to eat, nuts are a staple in any pantry. If you’re not into them as a snack on their own, try crusting fish with them, or trying your hand at making peanut butter.  I store these in the freezer, so they do not go rancid.

OATS

Rich with essential nutrients, versatile in their uses and easy to prepare, oats make for an ideal breakfast. Eat them as a porridge, cooked into pancakes or blended into a smoothie:

PUFF PASTRY

Puff pastry is like the blank canvas of foods that you can transform completely with the addition of almost anything. Wrap it around chicken and asparagus for a new take on the chicken roll, or use it as a base for inventive pastries.

Most of all, have fun in the kitchen with what you can store in your pantry or refrigerator or in my case, your extra freezer.

 

50 ESSENTIAL INGREDIENTS

Romaine Could Be Hiding

1804w Romaine Lettuce

Americans are being told to avoid romaine lettuce at all costs for the second time this year, with the Centers for Disease Control and Prevention announced a new outbreak of E. coli associated with the leafy green in 11 different states. Earlier this spring, it took federal investigators upwards of six months to track down where a similar outbreak, which claimed the lives of five individuals and sickened more than 200. This latest announcement by the CDC, coming Thanksgiving week, is a blanket ban on all forms of the lettuce, and details have yet to emerge beyond the fact that it has caused 30 plus individuals to fall ill.

Currently, the CDC is advising that any romaine is disposed of or avoided, regardless of when or where it was harvested. Many of you seemed prepared to do so—Cooking Light readers shared their frustrations in the comments section of a Facebook post yesterday, with many expressing that they had already consumed romaine recently.

CDC Recommends Blanket Ban on ALL Romaine Lettuce, E. coli Discovered Once Again
Do not eat any form of romaine lettuce from any region, CDC warns.

With federal investigators unable to pinpoint an exact source of the outbreak yet, the risk of E. coli poisoning—and the chance of developing HUS, a rare form of kidney failure associated with a toxin in this viral E. coli strain—is particularly troublesome to many shoppers.

Some retailers have previously gone to great lengths to remove tainted romaine lettuce from their shelves, but romaine lettuce is a ubiquitous ingredient and can be found in many ready-to-eat products. In the coming weeks, as investigators work to discover what is causing illnesses in what’s sure to be more than just 11 states, taking the time to thoroughly check your meals for romaine could help you stay safe.

Salad Greens and Salad Bar

If you’re dining out, be sure to ask your server about any use of romaine in the food’s preparation (even if it’s not evident) and if the establishment has updated their menus. Pour over any ingredient list on pre-made or frozen food products to ensure that romaine isn’t a concern. And when you’re in the supermarket, check these eight products for romaine lettuce to be sure that all are safe for consumption:

1) Salad Bars

Whole Foods Salad Bar Tongs
Whole Foods

You may be anxious to visit a salad bar, and for good reason—E. coli bacteria can transfer on contact, so take good care when eating from any salad bar in the coming days. On the off chance that your supermarket has yet to dispose of romaine, do not buy ingredients in proximity to romaine, and remember that self-serve utensils can easily become cross contaminated. This is a good time to make romaine-free salads at home.

2) Bagged Salad Mixes

1808w Chopped Salads Aldi
The CDC was careful to include this in their bulletin: bagged mixes like Fresh Express’ “American” blend contains chopped romaine, which could be contaminated with E. coli.

3) Ready-to-Eat Salads

mcdonalds-salad

Many supermarkets, as well as fast-casual chains and other food retailers, sell pre-made salads that have been massed produced in the last month. Double check the ingredient list before enjoying pre-made salads, even if you can’t see romaine in the container upon first glance.

4) Ready-to-Eat Sandwiches and Wraps

Lettuce is in nearly all pre-made sandwiches, and so it goes without saying to check these before buying. Lettuce wraps, as well as tortilla-based wraps, are of concern.

5) Grain Bowls and Noodle Bowls

Retailers like Whole Foods and Trader Joe’s offer a full selection of ready-to-eat entreés in their deli selections, including noodle bowls and grain bowls that contain lettuce.

6) Green Juice and Blended Beverages

lean and green smoothie

You should take time to inspect all smoothies and blended beverages for romaine—while V8 juice contains an ambiguous “lettuce” callout on the ingredient list, some ready-to-drink beverages—especially green juices—contain romaine alongside servings of kale and spinach. This might also be a good time to make blended green juice at home, where you can swap romaine for other hearty greens.

7) Soup

This is rarer than other items on this list, but blended, chilled soups, including items like packaged gazpacho, could contain romaine lettuce.

8) Refrigerated and Frozen Prepared Entreés and Appetizers

Romaine may not be the first ingredient that comes to mind in the frozen section, but it could be of concern in prepared foods that are available for purchase in your supermarket. Take the time to double check the ingredient list, and when in doubt, ask an employee for help.

Romaine Could Be Hiding

Upgrade Roasted Brussels Sprouts

Recently on a trip to Leavenworth, we had a wonderful lunch at a restaurant named Sulla Vito. They served Brussell Sprouts with dried figs.  It was amazing!

Here is a recipe I found that sounds similar:

Ingredients

  • 8 ounces Pancetta (small dice)
  • 2 pounds Brussels Sprouts (stems trimmed)
  • 1/4 cup finely chopped Onion
  • 2 cups Dried Figs
  • Salt and freshly ground Black Pepper
  • 4 teaspoons Balsamic Vinegar (or more to taste)
Directions
  • Put a large skillet over medium heat and add oil, then the pancetta. Cook, stirring occasionally, for 5 minutes. Add the onion and cook until the onion begins to color and the pancetta is medium-crisp.
  • Meanwhile, slice the sprouts as thinly as possible. Add sprouts, figs and 1/4 cup water to pan. Sprinkle with salt and pepper.
  • Turn heat to medium, and cook, undisturbed, until sprouts and figs are nearly tender—adding more water as needed until tenderness is achieved—about 5 to 10 minutes.
  • Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to 10 minutes. Add vinegar, and adjust seasoning. Serve.

1

It’s hard to beat a simple sheet pan of crispy roasted Brussels sprouts; it’s a fall and winter side dish that goes with basically everything. And while roasted Brussels sprouts are great served plain and simple — with just olive oil, salt, and pepper — sometimes it’s fun to play around. Start with a basic recipe like this one and add a little bit of this and that from your pantry to give this wholesome side dish an upgrade. Here’s how to do it.

1. Finish with lemon and lots of Parm.

Sometimes the simplest upgrade can feel the fanciest. Toss roasted Brussels sprouts with a big squeeze of lemon juice and lots of grated Parmesan cheese to channel your inner Ina.

2. Toss in something crunchy.

Roasted Brussels sprouts are already nice and crispy, but adding extra crunch is never a bad idea. Finish them with whatever nut or seed you have on hand (toast them first) like pepitas, sliced almonds, pistachios, or chopped walnuts.

3. Bathe them in a balsamic glaze.

Tangy balsamic vinegar is arguably the best match for earthy Brussels sprouts. Toss them in a splash or two right after you take them out of the oven so they soak up the flavor.

4. Make them spicy.

Add a little heat if that’s your thing. Toss the sprouts in a bit of Asian chili-garlic sauce or sambal oelek along with olive oil, salt, and pepper to give them a fiery slant.

5. Just add bacon.

When in doubt, reach for bacon. Its fat will latch onto the sprouts as they roast and make them restaurant-worthy. Plus, it’s a sure way to win over those who usually turn their nose up at the vegetable.

6. Embrace honey mustard.

Honey mustard works well with pretty much everything, including Brussels sprouts. Honey’s sweetness tames the sprouts’ inherent bitterness, while mustard adds tang.

7. Pile them on a plate filled with something creamy.

Here’s the move: Spread a thin-ish layer of ricotta or plain Greek yogurt on a serving platter. Once the Brussels sprouts are roasted, pile them onto said plate. Then with each scoop of the sprouts, you’ll get some creamy richness. Plus, it makes for a fancy presentation.

8. Roast them with sausage to turn them into dinner.

Might as well make a sheet pan dinner if you already have a sheet pan of sprouts roasting in the oven! Toss some precooked sausage on the sheet pan to warm and crisp up at the same time.

9. Dig around your spice drawer.

There’s plenty to play around with in your spice drawer alone. Along with salt and pepper, sprinkle the sprouts with ground cumin or smoked paprika, or go for a spice blend like curry powder, garam masala, or za’atar.

10. Add little fish sauce.

Fish sauce might not be the first thing that comes to mind when thinking about what to use to upgrade Brussels sprouts, but trust us on this one. Add a splash or two when you’re tossing the sprouts in olive oil; it will give them a Thai-inspired, umami richness that’s both surprising and wonderful.

Upgrade Roasted Brussels Sprouts

Olive Oil Tips & Tricks

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Olive oil is one of the world’s most ancient foods and it’s one of the most common cooking ingredients. In fact, along with salt and pepper, olive oil is one of the best pantry staples, because it’s an essential element to so, so many recipes. You can use it to roast veggies, grill chicken, make a super simple salad dressing, drizzle over crostini. In addition to being a baller ingredient that elevates any and all food, olive oil is full of heart-healthy monounsaturated fats, which are an essential component to any well-rounded diet.

Choosing an olive oil from a shelf of bottles at wildly varied price points can be tricky. Olive oil is so versatile because there are many flavors, notes, and colors. In that respect, it’s like wine. And like wine, it can be intimidating.

We hear words like extra and virgin thrown around a lot, but most people couldn’t tell you what that actually means. And with tons of fraudulent bottles clogging the market, it can be hard to tell which olive oils are actually worth your time and your money. Let’s face it, olive oil is NOT cheap.

1. Only buy oil labeled extra-virgin. This is not a guarantee that the oil will be the best, but at least it will probably not be among the worst. Bottles labeled just plain “Olive Oil” and “Light Olive Oil” are refined oils and, like vegetable oil, while they’re not bad in any way, they are not very interesting.

2. Read the label. Even if it’s written in Italian, French or Spanish, you can probably figure out enough to recognize harvest and “use by” dates. The finest producers always put the harvest date proudly on their olive oil. The use-by date can be a little deceptive since it is usually 18 months from bottling, rather than from harvest.

Check for the region the oil was produced in. If you see more than one country, region, or even city listed, put the bottle back on the store shelf. You don’t want the olives blended from all different countries. Because when it comes to the olives used in olive oil, the things that grow together go together.

You want to look for the olive cultivar. This is just a fancy way of saying which type of olives were used to make the oil. The more specific information the producers display on the bottle, the more likely that extra-virgin claim is legit.

Remember to always check the harvest date, and opt for the freshest you can find.

3. Avoid anything in a clear glass bottle, no matter how pretty and enticing the label. Light is the great enemy of olive oil and the oil inside will likely have lost most of its flavor and aroma. Look for extra-virgin olive oil in dark glass bottles or, better yet, opaque tins. Olive Oil does not like light, so keep yours out of the sun.  Your kitchen counter is not a good place to keep it.

4. Know that the term “first cold pressing,” although widely used, is redundant. By legal definition, the extra-virgin oil must come from the first (usually the only) pressing, which must be accomplished with no added heat (at ambient temperatures no higher than around 80ºF.

5. Extra-virgin olive oil does not improve with age. Fresher is better, and right out of the mill, olive oil is a fabulous experience. Fresh oil may have unexpectedly assertive flavors of bitterness and pungency that sometimes override the fruitiness. These challenging flavors are treasured by connoisseurs because they indicate high quality, and by nutritionists, because they’re evidence of lots of healthful polyphenols.

6. Light is the enemy and so is heat. Keep your precious bottles in a cool, dark environment. I have a couple of tin containers within reach of my stove, each of which holds 1 ½ cups of oil, enough for a couple of days in my kitchen. They get refilled from the bulk of my oil, which I keep in a cupboard in an unheated pantry.

7. Use your oil! And don’t be afraid to cook with extra-virgin. It is perfectly stable up to about 420ºF. The Joy of Cooking says 360ºF is the optimum temperature for deep-frying, I use extra-virgin comfortably for almost all of my cooking. And because it doesn’t get better with age, I use last year’s oil for cooking, and this year’s fresh oil for garnishing.

8. Use it liberally! Learn to love a hot baked potato, cracked open and topped with lots of the freshest finest oil you can buy, a sprinkle of fleur de sel and freshly ground Telicherry pepper. Or try my favorite Catalan breakfast—grilled rustic bread with a ripe tomato crushed into the top, then salt and pepper and a glug of extra-virgin over it all.

9. Buy from trusted retailers who know how to maintain quality. I find the best quality olive oil from online sources. Here are a few good ones: olio2go.com,
dipaloselects.commarkethallfoods.comcortibrothers.com,
zingermans.com, and www.gustiamo.com

10. Like with other juices, fresher is always better when it comes to olive oil.

Olive oil is adversely affected by several factors including time passed since its pressing, heat, light, and air. Luckily the shelf life is a little bit longer than that of the kale, apple, and parsley blend you love olive oil is at its best in its first two years. An older bottle probably won’t hurt you, but it slowly loses its beautiful flavors and health benefits with every passing day.

Olive oil harvests in the northern hemisphere (usually in countries like Greece, Spain, and Italy) take place in October and November. This means if you’re looking for the freshest bottle, you’ll want the harvest date listed on the label to be from the previous year. Anything earlier than that indicates an old bottle unlike wine, olive oil doesn’t get better with age

11. But know that if you go for just regular “virgin,” you’ll still get all the health benefits.

While the lower quality virgin olive oil may not taste as good as its extra-virgin counterparts,  there isn’t any nutritional difference between the two. Pure olive oils, on the other hand, have been chemically processed which means you may want to avoid them altogether. When you see a bottle labeled pure, light, or olive oil, this can be an indicator that it is a refined, lesser quality product.

12. Different olives produce oils that taste different.

Olive oil adds depth and dimension to virtually any dish. And experts make careers tasting and assessing the subtleties of olive oil. Hundreds of olive varieties are cultivated around the world, and dozens are valued for producing delicious oil.

Knowing which olives were used can also help you determine what the oil will taste like. If you see an oil made with a taggiasca olive, it’s going to be light and delicate and sweet. But if you see an oil made with a nocellara olive,  it will be leafy, herbaceous, and robust.”

Different varieties absolutely have different flavor profiles and personalities, but the end result of the oil is determined by much more including geography, the method of harvesting and pressing, as well as blending and storage. Again, think wine, there are plenty of luscious Pinot Noirs and plenty of bad Pinot Noirs.

To really use this knowledge to your advantage, you’ll need to have a bit of olive intel in your back pocket. A quick Google search of the different types should give you enough flavor info to make a decision. Or try a new type each time you buy a bottle and see what you like best. There hundreds of different olive varieties out there and olive oils vary greatly from region to region, so there are a lot of flavors to be had. If you’re at a store that allows you to taste olive oil, take advantage! The more you taste, the more you’ll discover what styles make you happy.

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13. You can’t tell how an olive oil will taste by looking at it.

Just as you wouldn’t judge a book by its cover, you don’t want to judge an olive oil by its color. A greener olive oil isn’t necessarily a better or fresher olive oil, though this is commonly thought to be the case. Color is determined by factors like the type of olives used and when the oil was extracted. The only way to truly judge the quality of an oil is to crack it open and give it a taste.

14. You don’t want to cheap out on olive oil, but it shouldn’t break the bank either.

As you’re scanning the oil aisle, there’s definitely the potential for sticker shock, but there’s a wide range of prices and you don’t have to drop a ton of dough for a decent bottle. As for how much you should be spending in general, Try not to drop below $15 per liter, which is about 34 ounces. You’ll often find bottles that size at the supermarket and it’s a good amount to have on hand if you cook regularly. (If you don’t cook that often, it’s easy to find smaller bottles, too.)

15. Use cheaper bottles for cooking and pricier oils for drizzling.

If you do decide to splurge on a pricier bottle one between $20 and $40 you may want to reserve it for drizzling and finishing dishes. When you cook olive oil, you cook the nuances out of it. So if you really want to savor the flavor of an oil soaked into a piece of bread or poured over a bowl of hummus, keep one nice bottle on hand for that, and use another (cheaper) bottle for all your cooking needs.

Many chefs tend to cook with cheaper (but still totally respectable) EVOO, like California Olive Ranch, and save the truly mind-blowing stuff, like Castillo de Canna for drizzling and finishing.

16. And finally, you absolutely should use olive oil for way more than just salads.

Olive oil is an incredible ingredient and the cornerstone of the famous Mediterranean diet. Exquisite olive oil elevates everything it touches: salads, grilled veggies, meat and seafood, soups, stews, pasta, and risotto really do go from good to awesome when anointed with yummy EVOO. It’s the perfect bridge between tradition and innovation. It can be utilized in a plethora of culinary applications with astounding results.

From cooking with to finishing to everything in between, olive oil can elevate many dishes.

Olive Oil Tips & Tricks

Tricolor Beet-and-Carrot Salad

 

Here is my version of the salad.  It is interesting if you actually put it together with the way they suggest, you don’t see the carrots, which are very pretty.

Tricolor Beet-and-Carrot Salad