2 posts tagged “food”
It isn't difficult to purchase a ripe melon when you know what to look for. I've included photos below to help you make a knowlegable choice. Hope you'll give it a try for melon season is upon us.
Okay, this sort of thing happens to me in the produce section frequently. I must look relaxed and as if I know what I'm doing or perhaps I'm just a little OCD when selecting my fruits and veggies. I'll admit though, this encounter was more fun than most of my shopping experiences.
I stood in the store, intently perusing the melons. I heard a male voice say, "How do you know when a melon is ripe?" I tried not to smirk, knowing that if I did I was going to LOL. I looked up, surprised to see a fireman standing before me in his blue and yellow S.F. Fire Department t-shirt. "Well... I take a few things into consideration when making my choice" I say casually. "I usually choose the medium sized ones and look at the stem end to determine when it was harvested. If it was cut from the vine and has a long green stem, that means it was harvested early, so it is not vine ripened. If the stem has dried up and fallen off or is loose enough to gently pull away from the melon, than it's probably ripe. I look for the ones that have a clean divot, like that one, see where the stem used to be. Then I press on the divot to see if it yields a bit to the pressure, which is a good sign. Oh! And when most melons are fragrant, they’re ripe." I handed him one of the three I'd been comparing and said, "Does that help?" He grined and said "Yeah thanks! Wow! You really know your stuff". I shruged as I turned to walk away, then glanced back at Mr. SFFD and replied "I'm a chef, it's what I do."
More on melons...
If you can only buy a melon with a stem on it, let it ripen on your counter until you can tug the stem from the fruit. This will happen when the stem starts to dry. When melons mold at the stem end and get soft patches, you may find they taste winey and are past their prime. If a bit too soft but really sweet, you can make a quick soup with the following recipe. I like to cut a melon up when it's at room temperature, but then chill it until ready to serve.
Chilled Ginger Melon Soup
Serves 4
Ingredients
1 2-1/2 pound cantaloupe
3 tablespoons chopped candied ginger
3 tablespoons sugar
2 tablespoons fresh lime juice
a pinch of cinnamon
1 cup crushed ice
1-1/2 cups low-fat yogurt
Garnish:
10 strawberries
sugar to taste
Peel and seed melon, cut into wedges. Place sugar and ginger in blender and puree. Add lime juice and cinnamon and blend until smooth. Add a slice of melon to the ginger mixture and puree. Pour into a large bowl. Blend the remaining melon with yogurt and ice until smooth. Whisk all the ingredients together in a bowl.
Chill soup and serving bowels in the freezer for 1/2 hour. Garnish each serving with fresh berries or a berry puree sweetened with a touch of sugar.
MMMMMM, Butter Cookies!
People have asked me for this butter cookie recipe so many times that I thought I better add it to the blog. You can use any kind of cookie cutter you want. For bite sized cookies I've used the floral shaped cutteres used by sushi chefs for garnish making. People especially like the bite sized cookies, which are perfect for parties.
Two quick tips: Make sure your butter is softened and dip your cookie cutter into some flour so it doesn't stick to the dough.
Butter Cookie Recipe
Yield: 30 medium sized cookies or around 60 + bite sized morsels.
Ingredients:
1 cup of room temperature salted butter at about 80-85 degrees 1 cup of super fine granulated sugar 1 teaspoon vanilla 2 2/3 cups of sifted all purpose flour Preheat oven to 300 degrees. Cream butter and sugar together until pale yellow then add vanilla. Gently mix in flour. Let the dough rest for 5 minutes. Gather the dough together and press into a ball with the warmth of your hands. Roll out on a clean, floured surface into a ¼ inch thickness. Cut into shapes with cookie cutters then place on a sheet tray lined with parchment paper. Leave ½ inch between each cookie. Bake at 300 degrees for 15 minutes then turn temperature up to 350 degrees for 5 to 10 minutes or until they begin to turn golden brown in color. Once cool ice with a layer of the icing recipe which follows. Icing 1 ½ cup confectionary sugar 1 tablespoon water or milk plus--add just enough liquid and stir until smooth food coloring as needed
