Butternut squash is an edible member of the gourd family whose roots have been traced back to Mexico in 5500 B.C. (Along with beans and corn, squash is one of the "Three Sisters," the cornerstones of Native American cuisine.)
A mature winter squash, it grows on a vine, and has a giant pear-shaped body, tough skin, rich-tasting, vivid yellow-orange flesh and a sweet flavor. (It can often substitute well for the sweet potato.) Butternut squash can be baked, steamed, puréed or simmered, and is often referred to by cooks as a "workhorse" because of its versatility. Once cooked, its dry flesh has a glossy and silky texture that makes it a favorite in soups, curries and other dishes.
Reference: How to peel and seed a butternut squash?
Recipe: Butternut Squash Tempura With Soy-Lime Dipping Sauce
Recipe: Butternut Squash And Banana Puree With Whiskey And Pecans
How to peel and seed a butternut squash
How to peel and seed a butternut squash
The bright orange flesh of a butternut squash is firm and the skin is tough and thick, like a hard plastic. We've had some success using a sturdy vegetable peeler, but if you have a sharp knife and a plan, butternut squash prep can be pretty easy.
To start, cut off and discard the stem end.
Cut the butternut squash in two at the intersection of the cylindrical neck and the round base.
Peel the skin from the neck: If the skin is too thick to peel with a vegetable peeler, try standing the neck on a flat end and slicing downward around the squash with a paring knife. (If the neck is really long, cut into two shorter pieces before doing this.)
Peel the round base in the same way.
When you've peeled the base, split it in half or into quarters lengthwise.
Using a spoon, scrape to remove the seeds and fibrous flesh.
Now you can cut the peeled and seeded squash into whatever size pieces you need.
What is the difference between stock and broth?
What is the difference between stock and broth?
The two terms are often used interchangeably but retain an aura of cloudiness like the unskimmed foam on a simmering pot of stock or broth.
Stock is the strained liquid that you get once you've cooked various meat, poultry, fish or seafood, vegetables, herbs and seasonings in water. Brown stock is made by browning bones and vegetables first in oil before adding water and/or wine to the pot.
Stock is the basis for many a soup, stew and features in many sauces, often reduced. White sauce is made from white stock made with chicken, veal or other poultry; brown sauces incorporate brown stock made from veal, beef or poultry meat and bones. A court-bouillon is also a stock. Vegetable stock is made with vegetables which may or may not have been first sautéed in oil or butter.
Broth is also the strained liquid that's left after you've cooked meat, poultry, fish or seafood, vegetables, herbs or seasonings in water. Broth is also called bouillon. Nevertheless, cubes of instant stock that is reconstituted with water as a cooking shortcut are called bouillon cubes. The liquid in a pot-au-feu is also called bouillon.
When you want a dish to have quintessential garlic flavor that permeates each bite, mince it. You can mince with a knife, or a garlic press.
Either way, you need to free the individual cloves. To do that, press down on the head with the heel of your palm. Apply firm, even pressure so the cloves don't fly all over the place.
To peel an individual clove, cut of the hard stem end where the clove attached to the bulb. Either stop the cut just short of the skin on the other side and peel the skin around to remove it, or make the cut all the way through and squeeze out the clove. The older the clove, the easier the skin releases.
You can also peel it by setting the side of your knife blade on the clove and pressing down until you feel the skin release, though not hard enough to pulverize it, or the skin will get mixed in with the garlic.
To mince with a knife, smash the peeled clove with the side of the knife. Then just run your knife back and forth across the smashed clove, chopping as you go until it's as fine as you like.
If you don't want individual little pieces of garlic and have a press, just put the whole peeled clove (or cloves, if you can fit them) in the press and squeeze. Use your knife to trim away any clinging garlic.
Storing fresh herbs is a battle against the inevitable, but here are a few tips for keeping them alive in time for you to eat them up:
1 Set a bushy herb like parsley, cilantro, chervil, or mint in a shallow glass of water and keep it on the counter or in the refrigerator for several days, just like a bouquet.
2 Or, rinse it, wrap it loosely in a paper or dish towel while still damp, and place it (with or without a plastic bag covering) in the crisper or at the bottom of the fridge.
3 Sturdy herbs such as rosemary or thyme can be stored in paper or loose plastic (either keep it loose or puncture some air holes to let out moisture). Or you can simply hang them upside down in the kitchen, where they will dry slowly.
4 Do not manhandle delicate herbs like chives, tarragon or basil. Rinse lightly, wrap loosely in paper and place in a plastic bag in the crisper.
5 Fresh herbs should last about a week if stored properly. If you're at the end of your garden's season and you have a tons of herbs left unused, you can most herbs to have later in the year. Kalyn's Kitchen breaks down the best way to freeze basil, rosemary and thyme.
Reference: Marjoram vs. oregano (Cookthink)
Reference: How to make pesto (Cookthink)
What does it mean to mince something?
What does it mean to mince something?
On the scale of cutting things into little pieces, a mince is smaller than a dice, shred or chop, but not quite puréed, pulverized or squashed to a pulp. Things that are typically minced include shallots, garlic, ginger, onion, lemongrass, peppers, herbs, meats, words.
Why mince? Mince when you want to make sure that a powerful flavor is spread evenly throughout a dish. Also, mince if you want to make sure that you won’t bite into a too-big chunk of something potent, like garlic, or something difficult to chew, like ginger or lemongrass.
How to mince? Some cooks are born to mince with a chef’s knife, swiftly and precisely yielding the smallest bits of garlic, onion and herbs. For the clumsy and the lazy, a garlic press will mince several cloves at a time, a grater will work for ginger, and a vegetable chopper or baby Cuisinart will mince vegetables and herbs. A butcher is your best bet for mincing meat.
Caution: Mincemeat does not equal “minced meat.” Aside from contributing a little suet to the cause, the butcher can’t help you make a mincemeat (or mince) pie, which contains minced fruits, nuts and spices. The butcher may, however, send you off with “minced meat,” such as ground beef or pork, for your kibbi or larb.
Cumin is the dried seed of an aromatic plant that has a dusty, vaguely bitter taste and a distinctive smell. Cumin seeds can be used whole, fried in oil to release their aroma; or ground into a powder.
Most cumin seeds are light brown in color, but they are also available in white (similar to the brown in flavor) and black (which has a more peppery taste). Cumin seeds look a lot like caraway seeds.
You can find references to cumin in the Bible, where it was cited as a flavor-enhancer for soup and bread. The Romans used it to preserve meat and broil fish and it was popular in the Middle Ages. Today, cumin seeds are used to spice up Munster cheese, to make Indian and Pakistani curries and to add flavor to Tex-Mex chili. Cumin is also popular in many cuisines of the world, including Middle Eastern, Mexican, Eastern European and Mediterranean.
During the Middle Ages, cumin was believed to keep loved ones (and chickens) from straying; likewise, brides and grooms carried cumin seeds during the wedding ceremony as a happy marriage charm.
what you should know
The most widely grown crop in North America, corn is used in the manufacturing of everything from aspirin to batteries to latex paint.
Nevermind all that. When corn is straight off the stalk and at the peak of its perfect sweetness, some consider it to be even better than sex.
best by Corn doesn't stay fresh long and should be eaten within 2-3 days after being picked. Look for green husks and juicy kernels. Unlike tomatoes, corn's sugar-to-starch conversion is slowed by refrigeration, so you can keep it in the fridge.
call us corny When did corny become an insult? If you ask us for corny recipes, you aren't likely to get something "trite, dated, unimaginative."
siblings In pre-Columbian North America, corn was grown alongside squash and beans. The trio was known as the Three Sisters.
toppings Corn is one of the most popular pizza toppings in Japan. Spot the cob and other unique toppings dancing in this ad.
what you need
For a detailed history of corn on our continent, read The Omnivore's Dilemma by Michael Pollan.
These corn holders will save you from scorched fingertips. These corn holders will spare your fingertips and make you laugh.
Want to save time in the kitchen? Get a corn stripper.
This informative book gives kids a peek at how corn is grown. (Despite its name, Children of the Corn is not kid-appropriate.)
what you do
Corn salsa is incredibly versatile. You can pile it on top of meat, mix it into green salad -- or just eat it by itself.
For a seafoody twist on the classic corn chowder, add crab.
Combine three seasonal vegetables to make this fresh summer salad.
Grilled steak with pepper and corn relish over crostini is a killer combination of crunchy, crisp, and tender.
Creamed corn is kid-friendly (even for kids who have braces).
Cilantro's soapy flavor makes the corn in this ragout taste even sweeter.
Why bother boiling? Grill your corn with thyme butter.
Featured: You can't go wrong with these colorful corn and broccoli calzones. Congratulations to reader Elizabeth Skipper who submitted the featured recipe for this week's Root Source Challenge!
Unlike their summer squash cousins, which are harvested when thin-skinned and immature, winter squash are left to mature late into the growing season (pumpkins are picked after the first frost).
With fully developed seeds (that must be scraped out before cooking) and tough, rind-like yet edible skin, winter squash can last for months if kept cool and dry.
Some winter squash varieties to look for are butternut, buttercup, delicata, spaghetti squash and pumpkin.
A vegetarian's friend, lentils are petite legume seeds that come whole or split in a variety of colors. Popular throughout the world, brown European lentils are the most common, if not the most delicious, variety. Because they tend to grow mushy when cooked, they are often used as a base for lentil soup.
The dark green-blue lentilles vertes du Puy are considered by many the apex of lentildom. These French lentils hold their shape and have a richer texture than common European lentils. Smaller and rounder orange (or red or yellow) lentils are more widely used in Asian cuisines.
Lentils are used in soups, stews and the Indian dish known as dal. Lentils eaten with rice are a common meat substitute in India, as they contain high amounts of protein as well as iron, phosphorus, calcium and vitamins A and B. The French, on the other hand, like to pair lentils with smoked pork sausage or bacon lardons.
Recipe: Lentil Salad With Garlic Vinaigrette
Recipe: Quickish Country Lentil Soup (Hogwash)
Recipe: Lentils Crostini With Ricotta And Basil
Cilantro is the parsley of the East, where it's known as "coriander leaves" or "dhani". (In Mexico, where it's also very popular, it's sometimes called "Mexican parsley".)
If you like cilantro (and some people don't at all), the herb is an easy way to add a beautifully fresh, sweet, fruity flavor to any dish.
To prep it, first rinse and shake dry the leaves. Hold the bouquet at an angle with the leaves against the cutting board. Run your knife down the side of the bouquet to slice away the leaves. It's fine to remove some of the tender stems along with the leaves. (In fact, for salsas, spice pastes, curries and some longer-cooking dishes, the stems add essential, concentrated cilantro flavor.)
Now just run your knife back and forth across the pile of leaves, chopping them as coarsely or as finely as you need to. The closer to the end of the cooking you plan to add the cilantro, the finer you'll want to chop it. But since cilantro is so tender it's usually okay to keep the the chop coarse.
Now that you know how to prep it, try some cilantro recipes at Cookthink.com.
What do I do with leftover coconut milk?
What do I do with leftover coconut milk?
When you're cooking with a specialty ingredient like coconut milk, it's not unusual to have some left over. Here are some ideas of what to do with that last bit of creamy sweet liquid:
-Braise any combination of chicken, shrimp, cilantro, lemongrass, kaffir lime leaves, lime juice and fish sauce, then serve over rice. (Recipe: Bangkok Hoppin' John)
-Stir into soups and stews with cilantro, fish sauce and chiles. (Recipe: Thai Shrimp, Coconut And Mushroom Soup)
-Mix into hot rice and top with mango slices for a fresh dessert.
-Try it on some oatmeal for a hot breakfast cereal.
Chopping is probably the most common way to prep an onion. Chopped onions show up in anything that needs the basic, earthy pungent flavor that onions give. Chop them larger for longer-cooking dishes like stews and rustic soups, and smaller (call it a dice if you like) for anything from salsas to sauces to ragouts.
To start, cut the onion in half through the root. The root itself will help keep the onion together for chopping
Rotate the onion 90 degrees and cut off the papery end (not the root end). This will make the skin easy to peel away and discard.
Peel back the onion's papery skin. It's often easiest to peel away the first layer of the onion along with the skin.
Make a series of diagonal cuts (roughly 45 degrees) into the side of the onion. Keep more space between the slices for a large chop. Make the cuts closer together for a small chop or a dice.
Now make a series of horizontal cuts to finish shaping the chop or dice.
Finally, rotate the onion again and slice crosswise against the checkerboard pattern you made in the onion. The chopped pieces will fall away from the onion.
Do I need to rinse canned beans?
Do I need to rinse canned beans?
Yes, it's always a good idea. Why? Most canned beans are packed in a thick, salty liquid that adds unwanted texture and taste to a dish. Like many other canned foods, beans also contain a popular color preservative called calcium disodium EDTA. No bad side effects of the compound have been identified (though EDTA did have a role in the O.J. Simpson murder trial).
To wash canned beans, just pour them in a colander, rinse well with cold running water, and swish the beans around until most of the water drains off. If you don't use the whole can, toss the remaining beans with a splash of vinegar to preserve them longer. Store them in an airtight container (not the can) in the refrigerator for up to a week.
Which rices can I use for risotto?
Which rices can I use for risotto?
For this classic northern Italian dish, you want an absorbant, high-starch rice with short, fat grains that will yield a moist, creamy risotto but hold their own for an al dente bite.
Arborio has long been the favorite, but recently, the more expensive and less widely available Carnaroli has become the rice of choice for risotto connoisseurs. Vialone Nano, from the Veneto, can absorb twice its weight in liquid, meaning it is hard to overcook (although some cooks claim it produces a less delicate result). Carnaroli is a hybrid of Vialone Nano and a Japanese rice that was developed in Italy in the 1940s.
Risotto is made by sautéing rice grains in a bit of butter and/or olive oil and diced onion until translucent, then ladling in stock gradually and letting it to absorb before adding more. This process is repeated until the rice is cooked (18-20 minutes).
Most risotto recipes call for almost constant stirring to help release some of the rice's starch and result in a creamy finished dish. We're not so militant about the constant stirring -- in our experience, it's one of those passed-down recipe-isms that doesn't make as much of a difference on the finished dish as conventional wisdom says it does.
Reference: What does al dente mean?
Recipe: Risotto With Treviso Radicchio And Taleggio (Lucullian Delights)
Recipe: Cauliflower Risotto With Spicy Pangrattato (Traveler's Lunchbox)
Recipe: Roasted Beet Risotto (Coconut & Lime)
Some rice -- short-grain white rice in particular -- almost always needs to be rinsed of the powdery starch that builds up around it during transport. Brown rice, since it still has its hull, doesn't create as much buildup in the bag or box.
All rice probably gets a little dirty between the farm and the store shelf. A good rule of thumb is to rinse new brands and varieties the first few times you use them. If the water's crystal clear, they may not need rinsing the next time.
To rinse rice, add it directly to the saucepan or a bowl, fill it with cold water, and swish the rice around with your fingers. Check the clarity of the water, pour it out (keeping the rice in the pan with your hand), and repeat until the water is clear.
Cannellini beans vs. Great Northern beans vs. Navy beans
Cannellini beans vs. Great Northern beans vs. Navy beans
Cannellini, Great Northern and Navy are three popular types of white beans. What's the difference between them?
Cannellini beans are large and have that traditional kidney shape. With a slightly nutty taste and mild earthiness, they have a relatively thin skin and tender, creamy flesh. They hold their shape well and are one of the best white beans for salads and ragouts.
Great Northern beans are smaller than cannellinis and and suitable for any number of uses: salads, soups, stews, ragouts, purees. Their texture is slightly grainy, with a nutty, dense flavor. Popular in North America, Great Northerns look like white baby lima beans.
Navy beans are small and oval and cook relatively quickly (which, as Aliza Green notes in The Bean Bible, has made them popular with commercial baked bean manufacturers). Known as Boston beans, the white coco, pea beans or alubias chicas, Navy beans are perfect for dishes that don't need the full bean shape to shine: purees, soups, stews and baked beans.
It's great to know the differences between the three and it's worth paying more attention to them when you're using dried beans. Truthfully though, when we use canned white beans, we use these three almost interchangeably.
Recipe: Italian Cabbage And White Bean Soup
Recipe: Squid, White Bean And Arugula Salad
Recipe: Tuscan White Bean Stew (VeganYumYum)
