January 15 2015

January 15, 2015

d e r u t a e F

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ER T H I S W E E K ’ S O Ri D e Baskets

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it & Vegg Big, Basic, Fru

Foodie Katie Quinn has come up with a culinary hack that will change the way you eat a mango: 1. Cut the mango along the seed in the center.

2. Take the smaller portion that you cut off and find where the flesh meets the skin.

3. Align that part with the edge of the glass — and push!

P ro du ce & Sourc es Apples Bananas Blackberries Grapefruit Kiwi Mangos Oranges Pineapples  Broccoli Greens Brussels Sprouts Carrots Celery Green Cabbage Lettuce Onions Savoy Cabbage Squash Yams

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Here Are the Only 6 Food Trends You Need to Know for 2015 I asked only six experts — all industry people who live and breathe food trends. And I asked these carefully chosen experts to make some carefully chosen decisions. Instead of a top ten list — or even a five-item slideshow — just give me that one big food prediction for 2015.

1. The Rise of Fat Kara Nielsen, culinary director of the Boulder, CO-based Sterling-Rice Group, believes 2015 could be known as the year that more and more Americans get over their fat phobia.

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Nielsen isn’t talking about just any fat — not the trans fats found in highly processed foods. She’s talking about natural, animal-derived fats. Real butter sales are at a 40-year high. “Americans are recognizing that the fear of fat that we’ve lived under for so long is erroneous,” said Nielsen. And it’s not just because of a foodie quest for flavor. Says Nielsen: “It’s also because of books like The Big Fat Surprise that are making the argument that natural fat is an essential part of a healthy diet.” (continued on page 2)

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Sp otl ig h ts

St o ri ng & Pre se r v i ng

Savoy Cabbage Description/Taste Savoy cabbage is distinguished by its heavily textured, crinkled leaves with saw-like leaf margins. Its outer leaves are its toughest as they protect the plant from the elements during the growing season. Those leaves are heavily veined, dark green to light green in coloring. The inner leaves that lack sunlight, fare on the paler green, creamy yellow to white color spectrum. The leaves are crunchy, succulent and tender.

Their flavoring mild, grassy and sweet with slight cruciferous undertones.

types and Chinese loose-heading varieties. Its texture and flavor can supplement soups, stews and salads.

Favorable ingredient pairings include herbs such as sage, thyme, caraway, dill, mint and fennel, horseradish, apples, onions, garlic, shallots and juniper berries. Savoy cabbage is a sponge for rich ingredients such as cream, cheese, sour cream, olive oil and bacon fat. specialtyproduce.com

Applications Savoy cabbage is considered the most versatile of all cabbages, readily replacing both western hard-heading

Apples

Separate out any with bruises or soft spots. Refrigerate with damp paper towel in perforated plastic bag away from strong-odored foods. Best stored somewhere around 30-35°F, in a humid environment. For every 10 degrees above 30°F, lifespan dramatically decreases. Use within a month, although can be stored for 3-4 months. Apples are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.

Bananas

(continued from page 1)

Food Trends 2. Local Meat Darren Tristano, who tracks the restaurant industry for market research giant Technomic, believes the big local story of next year will be local meat. Get ready for more restaurants to celebrate the local origins of their chicken, beef, or pork just as zealously as their local Brandywine tomatoes or radicchio.

3. Insect-Powered Foods Suzy Badaracco, the president of food trend consultancy Culinary Tides believes insects will rise as a foodstuff in the U.S. far sooner than many expect. In picking insects as her “Food of 2015,” Badaracco said that insects draw on not one but three food trends: the growing interest in foraging, the invasivore movement (i.e., don’t kill them, eat them), and, the granddaddy of current trends, the desire for more protein. (Insects are protein powerhouses; grasshoppers, for instance, have about the same protein content as a chicken breast).

4. The Next Sriracha is Harissa Maeve Webster, a restaurant analyst for market researcher Datamonitor, believes the next sauce to experience a sriracha-like rise is harissa, a spread of dried chiles, garlic, tomatoes, caraway, paprika, coriander, and olive oil that’s as common as ketchup in Tunisia.

5. The Next Quinoa is Millet Melissa Abbot, director of culinary insights at The Hartman Group, concedes that her pick for “Food of 2015″ is not very sexy. Millet is, after all, best known as the main ingredient in birdseed. But Abbot believes that this avian staple could quite possibly become the next quinoa. It’s gluten-free, protein-rich, high fiber, and, Abbot says, has a superfood quality all of its own. “It retains its alkaline properties after being cooked, which helps in reducing inflammation ideal for those with wheat allergies and sensitive digestion.” Another plus for millet: it’s local.

6. Peas Barb Stuckey, who is a vice president at Mattson, one of the world’s largest food product developers, describes Americans as being in a “torrid love affair” with protein.

Soy is one of the best, most widely available, efficient ways of fortifying foods with protein, Stuckey says. But whether deserved or not, soy is falling out of favor. Food makers are searching for non-GMO plant-based sources of protein and, Stuckey says, “the newest, hottest kid on the block is pea.” Peas are high in protein and, as people gain more experience processing it, the flavor is improving.

Adapted from time.com

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Fruit

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Store at room temperature until ripe or in paper bag to speed up ripening process.

Ripe bananas can be refrigerated for a week or frozen for 2-3 months. For maximum flavor, return to room temperature. Ripe bananas are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.

Blackberries

Discard any damaged or moldy berries.

Refrigerate unwashed in single layer on paper towel–lined container, loosely covered. Use within three days.

Grapefruit & Oranges

Store at room temperature for up to a week or in refrigerator for 2-3 weeks.

Kiwi

Store at room temperature until ripe.

Once ripe, refrigerate in plastic bag. Use in 1-2 weeks.

Mangoes

Keep unripe mangoes at room temperature to ripen or in paper bag to speed up the process. Ripe mangoes can be kept in the refrigerator up to a week.

(continued…)

Marnie Vyff Co-op Manager Barbara Taylor Marketing Director Stephanie Perrotti Editor

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Pineapples

Recipes

Eat as soon as possible. If needed, store at room temperature for 1-2 days to soften, then refrigerate uncovered. Use in 3-5 days.

Vegetables Broccoli Greens

Refrigerate unwashed greens in plastic bag squeezing out as much air as possible.

Use within 5 days.

Yam, Apple and Carrot Soup with Ginger and Honey theperfectpantry.com

2 tsp olive oil 1 large yam (or sweet potato), peeled and diced 1 medium onion, diced 1 large carrot, diced 2 tart apples, cored and diced (do not peel) 1 heaping tsp grated fresh ginger root 1 tsp garam masala Juice of 1 orange 1-1/2 tsp honey 3 Tbsp plain nonfat yogurt Kosher salt and fresh black pepper, to taste Slivered almonds, for garnish (optional) In a Dutch oven or heavy stock pot, heat the oil over medium heat. Combine the yam, onion, carrot and apples in the pot, and stir to coat with the oil. Sauté for 3-4 minutes, until the onion is translucent. Stir in the ginger and garam masala, and cook for 2 minutes.

Add 3 cups of water, and raise the heat to high. When the soup boils, reduce heat to simmer, cover, and cook for 20 minutes until the carrot is soft when pierced with a sharp knife (by this time, the apple and yam should have collapsed into the liquid).

Remove the pot from the stove, and, using an immersion blender, purée the soup until smooth. (Or, let the soup cool slightly, then purée in batches in a stand blender. Return to the pot.)

Add the orange juice and honey.

Simmer for 5 minutes. Stir in the yogurt, and use the immersion blender again to bring everything together. Taste, and adjust seasoning with salt and pepper.

Garnish with slivered almonds, if desired.

Cabbage Fried Rice foodandwine.com

2 tablespoons vegetable oil 1 small yellow onion, cut into 1/4-inch dice 1 cup julienned carrots 4 cups shredded Napa or Savoy cabbage 2 garlic cloves, minced 2 tablespoons minced peeled fresh ginger 4 cups cooked long-grain white rice (see Note) 4 large eggs, beaten 2 tablespoons soy sauce Juice of 1 lime 2 scallions, thinly sliced In a nonstick wok or large skillet, heat the oil. Add the onion, carrots and cabbage and stir-fry over high heat until the vegetables are softened and beginning to brown, about 5 minutes.

Add the garlic and ginger and cook until fragrant, about 1 minute. Add the rice and stir-fry until heated through and beginning to brown, about 3 minutes.

Push the fried rice to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly cooked. Toss the fried rice with the eggs and cook for 1 minute longer.

Remove the pan from the heat and stir in the soy sauce, lime juice and scallions. Transfer the fried rice to bowls and serve.

NOTE In a pot of boiling salted water, cook 1 1/2 cups raw long-grain rice until al dente. Drain and use right away or refrigerate.

Brussels Sprouts

Refrigerate unwashed and untrimmed in perforated plastic bag. Use within 1-2 weeks.

Carrots

Remove tops (you can use greens to replace parsley, basil, and other herbs), wrap in damp paper towel and place in plastic bag in refrigerator. Use as soon as possible.

Refrigerate carrots in plastic bag in coldest part of refrigerator. Use within two weeks.

Celery

Refrigerate unwashed in plastic bag squeezing out as much air as possible.

Use within 1-2 weeks.

Green Cabbage

Refrigerate unwashed in tightly wrapped plastic bag. Use within two weeks.

Lettuce

Refrigerate unwashed in loosely closed plastic bag or crisper. Do not wash until ready to serve. Best eaten within 2-3 days. Use within a week.

Onions

Store in mesh bag or other wellventilated container in a cool, dry location between 45-55°F. Do not store near potatoes. Whole onions will last about two months. Refrigerate cut onions in tightly sealed container and use within 2-3 days.

Savoy Cabbage

Refrigerate unwashed in tightly wrapped plastic bag. Use within a week.

Serve hot, or allow to cool completely and refrigerate or freeze. (continued…)

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To make the tart: Line a large baking sheet with parchment and roll out chilled savory tart dough to a 12" circle using plenty of flour. Place dough on baking sheet.

Savoy Cabbage, Apple, Onion & Gruyere Rustic Tart twobluelemons.com For the egg wash: 1 egg yolk 2 tbsp heavy cream For the filling: 1 tbsp extra-virgin olive oil 2 tbsp unsalted butter 1 medium onion, cut crosswise into thin slices kosher salt 3 cups savoy cabbage, thinly sliced 1/2 golden delicious apple, unpeeled, cored, and cut into thin slices (I used a gala) For the tart: 1 cup grated Gruyere 1 tsp lightly chopped fresh thyme 1 disk savory rustic tart dough (see recipe below) Preheat oven to 400 and position a rack in the center.

To make the egg wash: In a small bowl, whisk together the egg yolk and cream, set aside.

To make the filling: In a medium skillet, heat the olive oil and 1 tbsp of the butter over mediumlow heat. Add the onion and a pinch of salt, cover, and cook, stirring occasionally, until the onion is limp and translucent, 5 minutes. Uncover, raise the heat to medium, and cook, stirring occasionally, until the onion is golden brown, another 6-8 minutes. Transfer the onion to a plate to cool.

Sprinkle 1/4 cup Gruyere over the dough, leaving a 2" border around edges. Top with 1/2 cabbage, 1/2 onion, sprinkle with a little thyme, and another 1/4 cup Gruyere. Repeat with the remaining cabbage and onion, and sprinkle again with a little thyme and another 1/4 cup cheese. Arrange the apple in the center. Sprinkle with thyme and remaining Gruyere.

Store in a cool (50-60°F), dry, dark, wellventilated place. Use within 1-3 months.

Once cut, cover with plastic wrap and refrigerate for 1-2 days.

Yams

Store loose or in a brown paper bag with multiple air holes in a dark, dry place.

They will keep for about a week at room temperature and for about a month at 50-60ºF.

Pleat and fold the edges of the dough, brush the edges with egg wash and bake until nicely golden about 38-40 minutes. Let cool for 5 minutes but eat warm.

 Savory Rustic Tart Dough

*makes 2 crusts but you only need 1 for tart 2 cups unbleached all-purpose flour plus more for dusting 1/2 tsp table salt 1 cup very cold unsalted butter, cut into 1/2" cubes 1/4 cup ice water In the bowl of a food processor combine flour and salt, pulse. Add the butter.

Pulse 20 times or until the butter is the size of tiny pebbles. With the motor running, stream in ice water. Stop the motor. Pulse 6-8 times until the mixture leaves the sides of the bowl.

Turn mixture onto floured counter and knead it to form a dough. You simply want to bring all the crumbs together and make it smooth.

Divide the dough in half, shape each into a disc about 1" thick, wrap with plastic, and refrigerate for at least 1 hour up to 2 days.

Add 1/2 tbsp of the butter to the pan, raise the heat to medium-high, and add the cabbage and a big pinch of salt.

Cook, tossing with tongs occasionally until cabbage is limp and nicely browned in spots all over, about 5 minutes. Transfer the cabbage to a separate plate to cool.

Sources

StillTasty The Kitchn Real Simple Fruits & Veggies–More Matters® The World's Healthiest Foods eHow wikiHow SparkPeople Food Network

Add the remaining 1/2 tbsp of butter, add apples slices, season with a pinch of salt, and spread into a single layer.

Cook for 2 minutes, flip, cook another 2 minutes. Transfer to plate to cool.

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2 Tbs. chopped fresh parsley 2 tsp. lemon juice

Rainbow Slaw bonappetit.com

1 1/2 cups mayonnaise 2 tablespoons apple cider vinegar 1 tablespoon sugar 1 tablespoon pure maple syrup 1 small green cabbage, thinly sliced (about 8 cups) 1 small red cabbage, thinly sliced (about 8 cups) 2 medium carrots, peeled, grated 1 small yam (red-skinned sweet potato), peeled, grated 1 large unpeeled Fuji apple, cored, grated 1 large unpeeled Golden Delicious apple, cored, grated 1 medium-size green pepper, cored, seeded, thinly sliced 3 green onions, finely chopped Paprika Whisk mayonnaise, apple cider vinegar, sugar, and maple syrup in small bowl.

Place green cabbage and next 7 in very large bowl. Pour dressing over; toss.

Season to taste with salt and pepper.

Cover and chill 1 hour. DO AHEAD Can be made 8 hours ahead. Chill.

Sprinkle with paprika and serve.

Preheat oven to 450°F. Place cauliflower, Brussels sprouts, carrots, and yam in large bowl. Add 2 Tbs. oil, rosemary, and thyme, and toss to coat. Season with salt and pepper, if desired. Scatter vegetables evenly on baking sheet, and roast 20 minutes, turning 2 or 3 times with spatula. Increase oven temperature to 500°F, and roast vegetables 10 minutes more, or until tender. Transfer vegetables to large serving bowl, and add parsley, lemon juice, and remaining 1 Tbs. oil. Toss to mix, and serve.

Broccoli Leaf Tortellini Soup finecooking.com

2 Tbs. unsalted butter 1 small carrot, finely chopped 1 small rib celery, finely chopped 1/2 medium yellow onion, finely chopped 2 thyme sprigs 1 large clove garlic, smashed 1 bay leaf Kosher salt and freshly ground black pepper 2 quarts lower-salt chicken broth 1 small Parmigiano-Reggiano rind (1x2 inches) 9 oz. fresh cheese tortellini 12 oz. broccoli leaves, stemmed and chopped (about 5-1/2 cups) Freshly grated Parmigiano-Reggiano (optional) Melt the butter in a 5- to 6-quart pot. Add the carrot, celery, onion, thyme, garlic, bay leaf, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until lightly browned, about 5 minutes.

Herb-Roasted Winter Veggies vegetariantimes.com

2 cups bite-size cauliflower florets, each halved lengthwise 2 cups halved Brussels sprouts 2 medium carrots, cut into sticks 1 medium yam or sweet potato (½ lb.), diced 3 Tbs. garlic-infused olive oil, divided 1 Tbs. chopped fresh rosemary 2 tsp. chopped fresh thyme

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Baja Fish Tacos with Mango Salsa mango.org

MANGO SALSA 2 large ripe mangos, peeled, pitted and chopped 1/4 cup minced red bell pepper 1 tablespoon lime juice 1 tablespoon chopped fresh cilantro 2 green onions, sliced (green tops only) 1 small jalapeno pepper, stem, seeds and membrane removed TACOS 1 pound cod fillets, rinsed and patted dry 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon Mexican oregano 1/2 teaspoon garlic salt 8 corn tortillas, warmed 2 cups shredded green or red cabbage 1/2 cup crumbled cotija cheese (may substitute shredded Monterey Jack) Preheat oven to 425°F. Stir together mango, bell pepper, lime juice, cilantro, onions and jalapeno in a medium bowl; set aside. Place cod on 2 large sheets of parchment paper. Stir together dry seasonings in a small bowl and sprinkle over cod. Bring edges of parchment paper together and fold twice. Fold ends under to enclose fish. Place packets on a baking sheet and bake for 15 to 18 minutes. Open packets carefully to let steam escape. Place equal amounts of cod in each tortilla and top with cabbage, cheese and mango salsa.

Add the broth and cheese rind; bring to a boil. Reduce the heat to a simmer and cook about 10 minutes to meld the flavors. Remove and discard the thyme, garlic, bay leaf, and rind.

Return the broth to a boil. Add the tortellini and broccoli leaves and cook until tender, about 7 minutes. Season to taste with salt and pepper. Serve sprinkled with the cheese, if using.

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