The Oregonian in 60 seconds: White asparagus, canned tomatoes and culinary multi-tasking
by Marisa McClellan (Subscribe to Marisa McClellan's posts)
Posted May 13th 2008 3:26PM
Filed under: Vegetables, Newspapers, In Sixty Seconds
- White asparagus is a culinary world darling. It is grown so that the plants are shielded from the sun, never to develop chlorophyll, which would turn it green. Farmers harvest them under cover of darkness to preserve their creamy colorlessness.
- If you manage to get your hands on this delicacy, consider making Warm White Asparagus With Dungeness Crab, Poached Egg and Walnut Vinaigrette or Grilled White Asparagus With Pistachio "Pesto" and Balsamic Vinegar.
- Tomato season is still at least a month away, and so while you wait for the local ones to hit your markets, turn to canned whole peeled tomatoes. The FoodDay editors have done a taste test of some popular brands. Click here to check out the winners.
- Why are San Marzano tomatoes so darn special?
- Instead of calling for take-out midweek, do a little culinary multi-tasking on the weekend, to ensure that you have plenty of leftovers in the fridge all week long.
- We all know we should eat more whole grains, but when it comes to pasta, which tastes better? Whole wheat or whole grain?
Tags: canned tomatoes, CannedTomatoes, FoodDay, in 60 seconds, In60Seconds, newspapers, Oregonian, white asparagus, WhiteAsparagus, whole grain pasta, WholeGrainPasta
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