Yours Culinarily

Asparagus - Purple, Green, White

Asparagus is a nutrient-dense food which in high in Folic

Acid and is a good source of potassium, fiber, vitamin

B6, vitamins A and C, and thiamin. It has No Fat,

contains No Cholesterol and is low in Sodium.

Asparagus is best kept cold and covered. To maintain freshness, wrap

a moist paper towel around the stem ends, or stand upright in two

inches of cold water. Trim the stem ends about 1/4 inch and wash in

warm water several times. Pat dry and place in moisture-proof

wrapping. Refrigerate and use within 2 or 3 days for best quality.

White asparagus is simply asparagus that has not seen the light of

day. As such, the chlorophyll (green producing pigment) is not formed

and the spear remains white. They are traditionally grown in black

plastic tunnels.

Purple asparagus originated from a region around Albenga, Italy.

Although the spears are of deep purple color, the ferns are actually

green. Purple hybrids produce larger spears but fewer in numbers per

plant than the green hybrids. Purple asparagus can be much sweeter

and tenderer than green asparagus. Purple asparagus retains its color

after brief cooking such as quick sautéing. But it loses its purple and

changes to green if subjected to prolonged cooking.

An Apple a Day…

The apple as we know it is one of the first fruits to be cultivated. Apples account for

50% of the world's deciduous fruit tree production. Originally, a small, tart, wild

crabapple it thrived throughout Europe. After the fall of the Roman Empire apple

cultivation lapsed and the Arabs are credited with preserving the fruit.

Archeologists have found evidence that humans have been enjoying apples since at

least 6500 B.C. Since apples where so well known, the word apple was used as a point of reference to describe unknown fruits from the European Colonist who settled in America. Thus the misuse of the name began; for example, custard apple, rose apple, sugar apple, wood apple and of course the pineapple. China is the leading producer of apples.World's top apple

producers being China, United States, Turkey, Poland and Italy.

Apple trees take four to five years to produce their first fruit and can vary is size from a bit bigger than a cherry to larger then a grapefruit. Apples are fat, sodium, and cholesterol free and are about 80 calories with 5 grams of fiber. Don't peel your apple, two-thirds of the fiber and lots of antioxidants are found in the peel. Antioxidants help to reduce damage to cells, which can trigger some diseases.

Great ingredients: Right Amount, at Right Time

What do micro greens, truffle oil, fennel pollen, sumac, Ras el hanout and

smoked paprika have in common?

They are all great ingredients and can enhance a dish. Unfortunately they

are often incorrectly used and result in a clash of flavors and an

unnecessary increase in food cost. Use them wisely .

Micro Greens

Micro greens are just that, micro. They are

cut/picked between 8-14 days. They usually

have not had the time to develop full flavors

and can be bitter or rarely taste like their billing.

They do however offer a great way to enhance

a dish with another layer of similar or

complimenting flavors.

• Overuse of micro greens is widespread in restaurants and banquet

operations and more thought should go into their use.

• Micro greens should never be used for just the sake of a garnish or

to just add color. It is perfectly acceptable to use a particular micro

green to enhance a dish with the same, similar or complimenting

component, like a tomato, olive and fennel salad with micro basil.

• Micro greens should be lightly dressed and be seasoned when

used; generally with lemon, extra virgin olive oil, salt and pepper.

Over dressed micro greens clump together and wilt quickly.

• A little goes a long way.  Often a large mound of greens quickly

over powers a dish with hard, under developed bitter flavors and

hurt your food cost. They should only be used to enhance a dish.

Truffle Oil

Almost all truffle oil is chemically enhanced oil, usually

olive or grape, with the synthetic aromas of truffles.

Truffle oil, used correctly, can be wonderful but more

often is misused with too much or with the wrong

ingredient.

• Truffle oil should be used more for the aroma then

the taste. More is not better and often with too

much it can leave a harsh burning in the back of

your throat. The beauty of a true truffle is that it leaves you wanting

more. Remember this as you use it.

• Despite truffle lore, truffles especially truffle oil do not go with

everything. One of the best ways to use truffle oil is to use it to

perfume lesser quality black truffles by gently steeping the shaved

truffle in butter, salt and truffle oil. Adding a small drop or two of

truffle oil to hot or warm dishes allows for a greater perfuming effect.

Remember 90% of what we taste is actually what we smell.

Fennel Pollen

Fennel pollen is the pollen collected from the

blooming flowers of fennel. The powder is

delicate and intense and can add a wonderful

flavor when just a pinch is used to the dish that is

being cooked.

• As with micro greens fennel pollen should

only be used with same, similar or

complimenting flavors.

• Fennel has a flavor similar to anise but sweeter and more delicate.

It is often mistaken for and/or associated with licorice and avoided

because of guest’s dislikes.

• Sprinkling a bit on a pieces of meat or fish just before cooking can

add a wonderful depth of flavor to the dish.

Sumac

Sumac is a decorative bush that grows wild

throughout the Middle East and parts of Italy. The

dark purple-red berries are sold dried or ground

and have a fruity, astringent taste. Sumac is

traditionally used in the cooking of Lebanon,

Syria, Turkey and Iran.

• Ground sumac is best rubbed into meats

for grilling and is good with potatoes, beets,

and in mixed bean salads.

• Sumac can be astringent - a rough, harsh, puckery feel in the

mouth, usually from tannin or high acidity, that red wines (and a few

whites) have. When the harshness stands out, it has the effect of

drying out the mouth. For this reason it should be used sparingly