Sautéed Baby Artichokes With Lemon And Garlic
Ingredients
1 lb. baby artichokes
2 tbsp. extra virgin olive oil
Juice from one big fat juicy lemon 2 tbsp.
2 cloves crushed garlic
Salt and pepper
Instructions
In a medium bowl combine extra virgin olive oil, lemon juice, garlic, and a kiss of salt.
Trim your artichokes. Cut off 1/3 from the top of the artichoke, trim the stem and then remove any and all tough outer leaves. You will need to remove more leaves than you think, just keep going until you see the tender inner leaves that are a nice light pale green.
Slice the artichoke in half and add to the lemony olive oil mixture being sure to toss each half around so it is lightly coated in the lemony goodness. *Once the artichokes are exposed to oxygen they quickly oxidize (aka turn black) so take your time, but try to work as quickly as possible ;)
Once you have all the artichokes prepped, heat a medium non-stick pan over a medium-high heat. Toss artichokes and the lemony olive oil mixture into the pan and season with salt and pepper. Cook for about 3 minutes, or until the artichokes are lightly browned. Add a splash of water to the pan and cook for another 2 minutes.
Remove the lid and flip all the artichokes, add another splash of water to the pan and cover for 2-3 minutes again. Remove the lid and allow the rest of the water to evaporate while artichokes get a nice light browning on the opposite side.
Your artichokes are done when they can be easily pierced with a fork or knife.
Serve with fresh lemon and enjoy!
Recipe credit: Dani Spies
Leek Scape and Garlic Marinated Korean Short Ribs
INGREDIENTS
1 pound short ribs, thawed
⅓ cup soy sauce
⅓ cup brown sugar
⅓ cup rice wine
1 tablespoon sesame oil
1 teaspoon black pepper
¼ teaspoon cayenne
2 leek scapes sliced
4 garlic cloves, peeled
1 small Asian pear, peeled, cored and quartered (or use an ordinary pear or tart apple)
1 1-inch chunk of ginger, peeled
2 teaspoons sesame seeds
Lettuce leaves
Sliced red or green hot pepper, optional
Steamed rice, optional
PREPARATION
Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.
Put leek scapes, garlic, pear and ginger in a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight. Bring to room temperature, drain and discard marinade.
Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy. Pile grilled meat on a platter and serve immediately with lettuce leaves on the side. Accompany with sliced hot peppers, and steamed rice, if desired.
Recipe by: David Tanis
Potato Salad with Leek Scapes and Herbs
PREP TIME 30 minutes
COOK TIME 15 minutes
REFRIGERATION TIME 4 hours
TOTAL TIME 4 hours 45 minutes
Ingredients
2 lbs Yukon Gold or Yellow Potatoes, cut in 1 inch dice, About 6 cups
1 cup Mayonnaise
1 tbsp white balsamic vinegar
1 1/2 tsp salt
1/2 tsp pepper
1 tbsp Dijon Mustard
1 large Green Bell Pepper, diced
3 Leek Scapes, sliced thin
2 tbsp fresh thyme
1 tbsp fresh dill
Instructions
Bring a large stock pot of water to a boil. While you are waiting, dice the potatoes and bell pepper, chop the fresh dill, remove the thyme leaves from the stalks, and slice the leek scapes.
Once the water is boiling, carefully place potatoes in the pot, and wait for it to come back to a boil. Once water is boiling, turn down heat to medium high, and cook for about 10 to 15 minutes, or until potatoes are easily pierced with a fork.
While potatoes are cooking, put mayonnaise, white balsamic vinegar, dijon mustard, salt, pepper, bell pepper, leek scapes, and the fresh herbs in a large serving bowl and combine well.
Add the potatoes to the mayonnaise mixture, stir well, and let refrigerate for a few hours or overnight.
Recipe by: thecoppertable
How Should You Store Seafood?
Seafood is a common delicacy in the western world that forms part of the diet for many people. However, storing these seafood can be very tricky because these food product have a particularly bad reputation of truing out disastrous when their storage is not proper. Nonetheless, storing seafood is quite simple and should be considered alongside the other food components in the storage compartment as well. Here are some of the ways to store seafood Beaverton Oregon.
Storing seafood in the freezer
When you have decided to store the seafood in a freezer, you should transport the seafood home in a freezer bag instead of letting it sit in your car inside regular plastic or cloth bags. Even 5 to 10 minutes of thawing is sufficient to render some seafood unsafe. Before putting your seafood in the freezer, check the packaging for tears or holes. If holes and tears are present, use wax paper to wrap the seafood. Direct cold exposure will dry the food and cause freezer burn. Then place the seafood on the lowest shelf away from other foods to avoid the risk of contaminating other foods with dripping juice the seafood. If the food thaws, do not refreeze.
Storing seafood in the fridge
When storing your seafood in the fridge, wrap the fish in wax paper, plastic wrap, or foil. The wrapping helps maintain the freshness, keeps the flavor maintained, and seals in the moisture. Keep fresh ice on the fish. The fridge is often warmer compared to a freezer and placing ice on the seafood or fish is the solution. The ice will melt, so it will be appropriate to check and drain the melted water. Your seafood should have been stored well prior to purchase. Shellfish, for example, should be without cracks when you buy them. The presence of cracks may indicate contamination.
Cook fresh seafood within 2 days
Fresh seafood can spoil quickly and easily depending on several factors including environmental conditions. Be sure to use whatever seafood you have within 2 days of purchasing from the natural foods Portland Oregon store. If you cannot use it within two days, cook the food and store the cooked food which should last longer in storage compared to uncooked food.
Conclusion
Sometimes your seafood is still live when you want to store it. in such a case, you should avoid fresh water as seafood does not live in fresh water. Storing live seafood in freshwater will end up killing the creature and the meat will not be of good quality.
Choosing Organic Products In The Market – What Should You Look For?
There are a lot more to organic foods than meets the eye. Many people nowadays preferred to consume organic products because of their relatively safe profile when compared to alternative foods. For instance, when you buy organic food wholesale in the produce section, what you are getting is foods that have been grown naturally and without the use of any synthetic fertilizers or pesticides. Special meats in Portland Oregon are products that have been obtained from animals that have not been given hormones or antibiotics. To choose organic products, there are various things that you should consider and some of them are highlighted in this article.
When picking fruits and vegetables, take those with a PLU number starting with 9
One of the things you want to look at when buying fruits and vegetables in the U.S. is the PLU number or the Price Look-Up number. When you buy organic food wholesale, vegetables and fruits that are organic will be coded with a 5-digit PLU number that starts with a 9. If the 5-digit PLU number starts with an 8, it means that the products that you are purchasing have been modified genetically. The standard non-organic produce has PLU numbers that are four digits only. The number is always located on the sticker of the product and you can inquire about it from the vendor if you are unsure.
Look for the 100% organic label
The 100% organic label on a product is an indication that the product has been made with all the ingredients that are organic. Sometimes this label is not present when you go to buy organic food wholesale. If that is the case, look for the white and green “USDA Organic” seal. This seal is an indication that the product you are about to purchase has at least 95 percent of its ingredients organic in nature.
Be aware of products that are “made with organic ingredients”
These products have about 70 percent of the components made from organic products. the remaining 30 percent is from ingredients that are not organic. If the 30 percent non-organic content is too high for you then you would rather not buy these products.
Conclusion
You can always tell which products are organic and which ones are not when know exactly what to look for when you go to buy organic food wholesale. When buying special meats Portland Oregon, the butcher should be able to identify for you those meats that are organic.
Seared Ahi Tuna
Ingredients
2 Tablespoons regular strength soy sauce
2 Tablespoons freshly squeezed lemon juice
1 Tablespoon toasted sesame oil
2 tsp garlic powder
2 tsp granulated sugar
1 tsp kosher salt
1 tsp freshly cracked black pepper
2 fresh ahi tuna steaks
oil for cooking
Optional: freshly chopped cilantro, green scallions, and sesame seeds for garnish.
Optional: Sriracha mayo for drizzling (really good!)
Instructions
Thaw tuna steaks in the refrigerator overnight. In a bowl, whisk together the first 7 ingredients to make a marinade. Towel dry tuna steaks and place in a glass or ceramic dish. Pour marinade over the fish, turning to coat well throughout. Cover tightly and chill several hours to overnight; turn fish over at least once in the middle of marinade time.
Heat 3 tablespoons oil in a large heavy skillet (aluminum or stainless steel; not nonstick) until oil is smoking. Sear ahi steaks 1 1/2 minutes per side on high heat, taking care to flip carefully with a flat, steel spatula. (If your tuna is less than 1 1/2 inches thick, sear for only 1 minute per side.)
Transfer seared ahi to a large cutting board and let rest/cool 10 minutes. Use a very sharp (serrated works well) knife to slice thinly across the grain.
Serve chilled or at room temp, over your favorite salad greens. Sprinkle with sesame seeds and cilantro or green onions, if desired. Drizzle with Sriracha mayo if desired.
Recipe by: AMY DONG
The Answer to your Question... What is a Ramp and How do I cook it?!
Ramps are a species of wild onion and are among the first wild plants to appear in the spring. They are a cousin of onions, leeks, scallions, and shallots, and have been said to taste like onion and garlic put together. There are many ways to enjoy ramps: raw, sautéed, roasted, grilled, and pickled. Use ramps raw or cooked in any recipe calling for scallions or leeks. Cut off any hairy roots, peel off the first layer of leaves, and rinse or wipe off any excess dirt on the bulbs. Slice the ramps thin and use fresh in salads or sauté them with scrambled eggs or fried potatoes. You can also grill or roast them—the stems, leaves, and bulbs are all edible!
Potato and Ramp Soup
Prep:20 mins
Cook:25 mins
Total:45 mins
Servings:4 to 6 servings
Ingredients
4 to 6 slices of bacon
1 bag of cleaned and chopped ramps, including the green tops
4 to 5 cups diced yellow potatoes
3 tablespoons all-purpose flour
4 cups chicken broth
1 cup heavy cream
Salt, to taste
Freshly ground black pepper, to taste
Steps to Make It
Gather the ingredients.
In a large skillet or Dutch oven, fry the bacon until crispy, remove from the pan, and set aside.
Add ramps and potatoes to the bacon grease in the skillet. Sauté on medium-low heat until the ramps are tender.
Sprinkle with flour and stir with a wooden spoon until the flour is absorbed.
Stir in chicken broth, bring to a boil, reduce the heat, and simmer until the potatoes are tender.
Stir in the heavy cream and heat thoroughly without boiling.
Add salt and pepper to taste.
For a chunky soup, leave as is or blend a portion of the vegetables and return to the broth.
Serve hot. Garnish with crumbled bacon and serve with crusty artisan bread and butter if desired.
Recipe Credit: Diana Rattray
Bay Shrimp Burgers
Shrimp burgers are a great way to enjoy shrimp, and they are great for family meals and cookouts. About half of the shrimp is pureed in a food processor, while for texture, the remaining shrimp and aromatic vegetables get a coarser chop. Every bite is chock-full of bright flavor and texture.
The tangy special sauce is a simple mixture of mayonnaise, lemon, and seasonings. It's a delicious sauce for the shrimp burgers, or you might make it for fried clams, shrimp, or oysters. The sauce is wonderful with fish as well.
Ingredients
For the Sauce:
3/4 cup mayonnaise
2 teaspoons whole-grain mustard
1 teaspoon lemon zest
1 tablespoon lemon juice, more to taste
3/4 teaspoon Old Bay seasoning
1 scallion, minced
For the Shrimp Burgers:
1 pound bay shrimp, thawed, rinsed, and patted dry
2 cloves garlic
3 scallions or spring onion tops, coarsely chopped
1/4 cup coarsely chopped red bell pepper
3/4 teaspoon Old Bay seasoning
1 teaspoon lemon zest
2 tablespoons olive oil
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 hamburger buns, toasted if desired
Lettuce leaves
Sliced tomatoes, optional
Pickles, optional
Onion, sliced, optional
Steps to Make It
Make the Sauce
1. Gather the sauce ingredients.
2. Combine the mayonnaise, mustard, 1 teaspoon of lemon zest, 1 tablespoon of lemon juice, 3/4 teaspoon of Old Bay, and the minced scallion. Stir to blend and refrigerate until serving time.
Make the Shrimp Burgers
1. Gather the shrimp burger ingredients.
2. In a food processor, puree half of the shrimp with the garlic. Transfer the pureed shrimp to a large bowl.
3. To the food processor bowl, add the 3 chopped scallions, red bell pepper, 3/4 teaspoon of Old Bay Seasoning, and 1 teaspoon of lemon zest. Pulse until the vegetables are finely chopped. Transfer the chopped vegetables to the bowl with the pureed shrimp.
4. With a sharp knife, cut the remaining shrimp into 1/4-inch pieces. Add the chopped shrimp to the bowl with the pureed shrimp and chopped vegetables; mix until thoroughly blended. Shape the shrimp mixture into 4 patties and refrigerate for about 20 minutes, or until chilled.
5. Heat the olive oil in a nonstick skillet over medium heat. Add the shrimp patties and sprinkle lightly with salt and pepper; cook for about 4 to 6 minutes on each side, or until thoroughly cooked.
6. Assemble the shrimp patties on lettuce-lined buns with the sauce and other toppings, as desired.
Recipe and image credit: The Spruce Eats Diana Rattray
What is a Fiddlehead Fern and How Do I Prepare It?!
The term fiddlehead fern is generally used to reference ostrich fern fiddleheads, but fiddlehead refers to a stage of growth—and the name fittingly comes from its resemblance to the spiraling scroll at the top of a fiddle. That unfurled shape is because they are young, wee ferns, yet to unravel into full-sized, adult ferns. If you haven’t eaten fiddleheads before, many describe the flavor as sweet like spinach, vegetal like artichoke, crisp like a waxy green bean, and kind of nutty like a mushroom. Basically, all the good tastes of vegetables furled into one.
Your fiddleheads shouldn’t be consumed raw. If you’re at a loss for how to approach them, think of how you might approach fresh, springtime asparagus or green beans; cooked and seasoned lightly. Fiddleheads really are best when only just cooked through, so their bright, springy flavor can shine through.
Boiling fiddleheads will best retain their color and texture, and will help to remove any bitterness. In order to highlight their unique flavor, fiddleheads are arguably best prepared simply: bring a pot of salted water (we usually estimate one to two teaspoons per quart of water) to a boil over medium to medium high heat. Drop the well-washed and husked ferns in the salted boiling water, and let cook for about 5 minutes—or until crisp-tender and still very bright green. Using a slotted spoon, fish out the fiddleheads. Feel free to serve them as is, or you can lightly sauté the blanched fiddleheads in a large skillet with butter, and finish them with lemon juice for a perfect side dish.
By: Food52
Wild Fiddlehead Frittata
Ingredients
6 eggs
1 cup fiddleheads
1 cup sliced mushrooms (morels would be ideal)
2 cloves minced garlic
4 ounces ricotta or cream cheese
2 sprigs chopped parsley (optional)
1 splash olive oil
1 pinch salt and pepper, to taste
Directions
1. Clean fiddleheads, removing brown fuzz. Then cook in boiled water for about 10 minutes. Rinse and trim ends.
2. Meanwhile, sauté minced garlic and sliced mushrooms in olive oil, until tender. I recommend using an oiled cast iron pan.
3. Add cooked fiddleheads, salt and pepper, cook a few more minutes until everything is tender but not mushy.
4. Lower heat, add chopped parsley if using.
5. In another bowl, beat the eggs with a pinch of salt. Add cheese—okay to leave dollops.
6. Add egg mixture to the vegetables, stir just a bit if not evenly distributed. Cook over low-med heat until eggs begin to set, around 10 minutes.
7. Finish cooking under broiler, 3 minutes or so. Serve hot or room temperature.
by: MDM
Image credit: Food52