Ingredient Spotlight

Roasted Squash Seed Oil: The Newest Alternative to Olive Oil

by Jessie Cacciola, Posted Dec 9th 2010 @ 11:00AM

Roasted Squash seed oils Photo Courtesy: Stony Brook WholeHeartedFoods

Way before it's time to peel back the skins from the mushy goodness of steaming, roasted squash, the first step is removing those slimy seeds and, if you're a good recycler, dumping them in a compost bin. But to Greg Woodworth, saving those seeds is step one in producing a deep amber-colored, aromatically nutty, squash seed oil, a no-waste answer to upstate New York's abundant fall crop and an American alternative to olive oil.

Once a cookie factory in Boston, Woodworth's now repurposed, renamed, relocated Stony Brook WholeHeartedFoods in Geneva, NY -- co-owned with partner Kelly Coughlin, a public health advocate for water quality -- bottles 20 cases of spent seed oil each week from acorn, delicata, butternut and buttercup squash (and soon, pumpkin) to be shipped to culinary boutique shops, restaurants and grocery stores across the country, like Formaggio Kitchen in Boston and even Whole Foods Market in Dedham, Mass. and Portland, Maine.

Filed under: Ingredient Spotlight, New Products, Eco-Friendly

What IS the Acai Berry, Anyway?

COMMENTS 28

by Naomi Shulman, Posted Jun 4th 2010 @ 1:00PM

Photo: FOODCOLLECTION / age fotostock

Perhaps you've noticed that the acai berry is suddenly everywhere -- as a juice, lurking in your tea, and hawked alongside your Facebook profile as weight-loss supplement. Who had even heard of this fruit ten years ago? And what is it, anyway?

Turns out the acai berry is a product of the acai palm tree, native to Central and South America and a close relative of the blueberry, cranberry, and other dark reddish/purplish fruits. As with those fruits, the acai berry is rich in anthocyanins and flavonoids -- both strong antioxidants that help your body fight against free radical damage, which is essentially what occurs on a cellular level when oxygen interacts with certain molecules. The theory goes that free radical damage can contribute to everything from minor complaints, like wrinkles, all the way up to major ones, like heart disease and cancer. And in the case of acai berries in particular, there's been a lot of hype around weight loss, resulting in numerous acai supplementation products hitting the market.

Filed under: Ingredient Spotlight

Chinese Cooking Wine - Tip of the Day

COMMENTS 0

by Adeena Sussman, Posted Jan 6th 2010 @ 9:00AM

Can't find Chinese cooking wine for tonight's stir-fry? Here is a supermarket-friendly alternative.

Filed under: Ingredient Spotlight, Tip of the Day, Features

Beekman 1802 -- 'Corn Chowder' Salad

COMMENTS 2

by Brent Ridge, Posted Aug 4th 2009 @ 3:00PM

'Corn chowder' salad. Photo: Brent Ridge, Beekman 1802.

Brent Ridge and Josh Kilmer-Purcell are the farmers and innovators behind Beekman 1802, a 200-year-old estate and farm in upstate New York. We'll be running recipes, gorgeous photos and tales from the farm as their crops come into season.

We can almost taste the sugary goodness of our sweet corn already. Those poor non-gardeners have no idea what true corn should taste like. Even when purchased in a farmers' market, it's never at its peak. Sweet corn begins converting its sugars to starch from the moment it's picked. Some estimate that 80 percent of its sugar is converted within the first four hours.

So only we gardeners can truly sing the praises of our ears. While it's hard to improve upon the near-perfect taste of corn on the cob with a little salt and butter, we think we've come pretty darn close with this "corn chowder" salad.

Recipe and a bit about our heirloom corn, after the jump.

Filed under: Garden Party, Ingredient Spotlight

Beekman 1802, Rachael Ray and a Hill of Beans

COMMENTS 0

by Brent Ridge, Posted Jul 30th 2009 @ 5:00PM

Heirloom beans. Photo: Brent Ridge, Beekman 1802.

Brent Ridge and Josh Kilmer-Purcell are the farmers and innovators behind Beekman 1802, a 200-year-old estate and farm in upstate New York. We'll be running recipes, gorgeous photos and tales from the farm as their crops come into season.

Native daughter Rachael Ray has a profound appreciation for the farmlands of upstate New York, and just paid a visit to Beekman 1802 to learn more about our farm-to-table project with The American Hotel.

What does one make when Rachael Ray comes to dinner? We knew it had to be 1) delicious, 2) simple, and 3) easy. So we traipsed out to the garden for inspiration and found a few tender new green beans just ready for the picking. These are sometimes referred to by their French name, haricot vert, which translates to, you guessed it, "green bean."

Our "yummo" recipe and a bit about our hills of heirloom beans, after the jump.

Filed under: Farming, Ingredient Spotlight

Heirloom Tomato Salad

COMMENTS 0

by Eric Diesel, Posted Jul 15th 2009 @ 3:00PM

Heirloom tomato salad. Photo: Eric Diesel

If you're lucky enough to live near a farmers market, don't forget to thank your local farmer and gardener for that sparkling-fresh produce, especially those who grow heirloom vegetables and fruits. In addition to growing delicious produce, they're cultivating history, right on the vine.

Though there are some differences of opinion about its exact definition, an heirloom variety of fruit or vegetable is generally agreed to be one that has been cultivated for at least 50 years. Beans are an heirloom veggie ever-growing in popularity, but the food that truly sings of summer is the tomato.

Heirloom tomatoes are beginning to appear in gardens, at roadside stands and lining produce aisles. In honor of the unique flavors and colors of these beauties, beyond the jump is an original recipe for a summer tomato salad: history you can eat. But remember to save some seeds -- preserving them is the least we can do for these species that give so much to us.

Filed under: Garden Party, Ingredient Spotlight, Ingredients, How To

LeNell It All- A Ravishing Rhubarb-Tequila Fizz

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by LeNell Smothers, Posted Jun 2nd 2009 @ 4:00PM

Alabama-born LeNell Smothers defines herself first and foremost as a bartender, but she's been called many things, most recently the owner of LeNell's liquor store. She's owned her own whiskey label called Red Hook Rye and been recognized by her home state as an honorary Colonel. Other interests include gin, sin and men.

I've been in the mood for tequila of late. Perhaps it's Cinco de Mayo still lingering in the air -- or more likely that week-long vacation in Baja -- but I've got tequila on the brain and on my lips. I love the stuff in my fizzy drinks, and especially in my Dré Fizz Affair.

Ever heard of the Dreyfus Affair? It's a bit of French history involving the wrongful conviction of an officer. The whole ordeal inspired Emile Zola to write "J'Accuse!", a letter addressed to the French President printed on the front page of the newspaper L'Aurore that caused a stir worldwide. And I've got a friend named Dré whom the ladies love almost as much as Dré loves tequila. He is a Numero Uno Tequila Fanatic.

Thus, after the jump, the Dré Fizz Affair, aka Dreyfus, aka what you'll be drinking all summer. You're welcome.

Filed under: Liquor Cabinet, Ingredient Spotlight, Cocktail Hour, Ingredients, Drink Recipes, Drinks

Resplendent Rhubarb

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by Rebecca Flint Marx, Posted May 15th 2009 @ 4:00PM

Oh, rhubarb. While a stalk of asparagus or bunch of ramps may inspire foodies to rhapsodize about the promise and bounty of spring, it's rhubarb that so neatly captures the caprice and delicacy of the new season. Treat the green and fuchsia stalks right and they'll reward you with bright, sweet-tart benevolence. Do them wrong and risk the slings and arrows of sour mush. The line between edible and execrable is a precarious and fine one, and should be approached with caution.

Find an eminently edible recipe after the jump.

Filed under: Ingredient Spotlight, Ingredients

Greek Groceries

COMMENTS 1

by Eric Diesel, Posted Apr 20th 2009 @ 4:00PM

greens

Ancient yet modern at once, Greek cuisine radiates with sunshine and bright, fresh flavors. Succulent lamb enlivened with rosemary and garlic, a classic dish, is as redolent of Greece as it is of springtime. And as is true of anywhere with a shoreline, seafood is center stage. Always present are plates of local feta, stark-white and salty, and olives whose depth of flavor will keep you from ever opening canned olives again. For dessert, honey forms a sinful pact with walnuts and cinnamon, or yogurt made in-house just that morning cozies up to macerated cherries.

A Greek dinner is lovely to prepare and a joy to eat. Many of the ingredients are staples you probably have in your kitchen, such as lemons, herbs, eggs and olive oil. Here are some ingredients you might want to try.

The Basics: Olives and Feta. Olive oil is central to Greek cooking. The essential Greek olive is kalamata. They should be deep black and packed in an olive oil and vinegar brine; a taste should reveal a distinctive, fruity flavor and a firm bite without mealiness. Here's a great recipe for using these beauties. There are other Greek cheeses beyond feta, but this standard should be available in every cheese case. The cheese should be pure white with a gently pocked surface, lounging in a clean bath of salt-water brine (never buy dry feta).

Filed under: Stores & Shopping, Did you know?, Ingredient Spotlight, Ingredients

Ramps - Fresh and Stinky

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by Jennifer Iserloh, Posted Apr 17th 2009 @ 1:00PM

I'm on my way home with an overstuffed grocery bag in my lap. A smell that's a cross between fresh chives and garlic is filling the cab and I'm hoping the driver won't kick me out before we reach my front door.

The odor is coming from a large bunch of fresh ramps, also known as spring onions or wild leek. They're a wild-growing member of the onion family, foraged from woods across the U.S. and Canada, and they're in season right now.

The annual events at which they're celebrated are often called "Stinkfest" for good reason. These little guys might not be ideal for a romantic dinner menu for two, but they sure do pack plenty of flavor into this fresh pasta dish that I just created, and they go beautifully with other seasonal Spring veggies like asparagus and peas as well as thinly sliced prosciutto and fresh fettuccine.

Spring vegetables are tender, bright green and full of vitamins C and K and essential minerals like folate and maganese that do everything from combating cancer and protecting your heart to fighting wrinkles. Liven up your dinner table with up some spring freshness of your own in less than 15 minutes – it's so simple.

Get the Primavera Pasta recipe after the jump.

Filed under: Ingredient Spotlight, The Skinny Chef, Ingredients