Spring means fresh, sweet and versatile peas.
You won’t be forced to eat these peas!
When buying fresh peas, here is what to look for:
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April is Pea Month!
31 Mar
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Tip of the iceberg…lettuce 3 of 3
28 Feb
Continue the celebration of a classic American food. The crunch that has survived trends and centuries.
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PART TWO: THE TIP OF THE ICEBERG (LETTUCE)
12 Feb
In Part one, I gave you a little history of this big, cold wedge which has been the cornerstone of American cuisine for centuries. Did you know that American’s eat about 30 pounds of lettuce a year?
In Part Two, I’d like to share with you some of the choices and benefits we can get from eating lettuce. The rule of thumb is, usually, the darker the greens, the more nutritious the leaf – Vitamin C, beta-carotene, iron, calcium and dietary fiber.
Butterhead (includes Boston and Bibb lettuce)
These are loose green leaves with mild flavor and look more like a blooming rose then lettuce.
Crisphead (Iceberg’s other name) is a tightly packed together, cabbage looking lettuce that is pale in color, but when chilled is known for its crispy texture.
Romaine or Cos gained its popularity because it was used to often as the main ingredient in Caesar Salads. It’s darker leaves and loaf like shape does have a stronger taste then its cousin.
Here’s an oldie but a goodie, that was featured in the 1958 cookbook, “The New Wolf in Chef’s Clothing: The picture cook and drink book form men”.
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USE YOUR “HEAD” WHEN IT COMES TO LETTUCE. A THREE PART SERIES…
6 Feb
“Lettuce is like conversation, it needs to be crisp and fresh”…… Over the holidays, my brother asked me why no one serves Iceberg lettuce anymore. I got away from serving Iceberg lettuce about the time that stores started introducing Spring Mix and Spinach in pre-washed bags. Then I realized that I had succumbed to the norm and decided to harkin-back memory lane and look beyond the bag. I forgot about the how Iceberg lettuce was the cornerstone of American cuisine, going back to Julia Child and even James Beard. “Many people damn it, James Beard once said, “but when broken up, not cut, it adds good flavor and wonderfully crisp texture to a salad with other greens”.
Iceberg lettuce, also known as Crisp-Head lettuce, can be served as the standard big, cold and crisp wedge, or it can be braised, wrapped and shredded.
Did you know how it got its name? It was introduced by a California grower that started shipping it covered with heaps of crushed ice.
So in this three part series, we will begin to explore the benefits and bring back this American comfort classic in some delicious recipes. But, first let’s start with the original salad.
The Skinny Bread Cookbook is finally here!!
