[ No Recipes ] Ingredients

Nopal

Marc — Fri, 15 May 2009 17:33:15 +0000

Other Names
nōpalli, nopales (plural)

Description
Nopales are the young pads of the Opuntia ficus-indica cactus, which is the same species from which prickly pears are harvested from. They’re eaten as a vegetable in Mexico after the spines have been removed.

What’s it taste like?
Nopales have a moist crunchy texture with with a slightly slimy texture similar to okra. In terms of flavour, they are tart, with a slightly citrusy taste.

Where do I get it?
They’re available fresh in most Latin American groceries, and you may even find them in western groceries in areas with a large Hispanic population. You can also find them bottled or canned.

When is it best?
There is no season for nopales, but the pads should be picked young. Look for small tender pads that are firm with tight skin. They should not be spongy or wrinkly, and the color should be bright green.

How do I use it?
Nopales can be grilled, pickled or sauteed and served with eggs, in tacos or by themselves as a vegetable.

Nutrition:
High in dietary fiber, vitamin A, Vitamin C, Magnesium, Potassium and Manganese.

Ramps

Marc — Mon, 04 May 2009 20:43:35 +0000

Other Names
spring onion, garlic leeks, ramson, wild leek, or ail des bois

Description
A wild onion with the scientific name Allium tricoccum, they have broad pale green leaves that look similar to a tulip, with a magenta stem that fades into a white bulb at the bottom. They are found growing wild in groves near water all over the eastern United States and Canada and first appear in spring.

What’s it taste like?
It has a flavour similar to garlic chives, but with a texture more like a tender scallion. Raw, they are intensely garlicky, but cooking them mellows the garlic notes and brings out sweet onion flavours.

Where do I get it?
Because they have a very short shelf life (2-3 days from picking), they aren’t typically distributed in major grocery stores, and when they do show up, they are often wilted and expensive. If you live on the east coast of the US, your best bet is to look in farmers markets starting in mid April.

When is it best?
They are best when picked early in the season which starts in April. During the summer months the leaves are too mature to eat, but the bulbs grow bigger and can be harvested for consumption.

How do I use it?
They can be blanched, grilled, pickled, sauteed or even eaten raw. They tend to taste best when cooked for a short time in a very simple preparation. Sauteing or grilling with olive oil, salt and pepper is a wonderful way to enjoy these springtime treats.

Recipes:
Ramp Kimchi
Tuna Poke with Ramps
Bacon Ramps ‘n Nuts
Orecchiette with Ramps and Fiddleheads
Chickpeas with Spring Greens

Kiwi Berry

Marc — Sun, 12 Apr 2009 00:50:22 +0000

Other Names
hardy kiwifruit, kiwi berry, baby kiwi, dessert kiwi or cocktail kiwi.

Description
This member of the Actinidia genus (same as regular kiwi) is not some new fangled genetic experiment in miniaturization. Native to Korea, China and Siberia, these tiny hairless kiwi’s taste just like regular kiwis. The soft skin can range in color from green to purple and unlike it’s bigger brother, there’s no need to peel these berry sized kiwi. When cut open, they look exactly like regular kiwi on the inside, only smaller.

What’s it taste like?
It tastes just like bigger kiwi fruit.

Where do I get it?
Because of their very short shelf-life you’ll probably only see these in areas were they are grown, or in very upscale markets. They’re typically sold in plastic cartons with other berries. I’ve seen them show up from time to time at Wholefoods, but make sure you give them a good look because they are often old and wrinkly.

When is it best?
Because they grow in both hemispheres, they can be found almost all year, however they are in season at the end of summer. Look for plump fruit with smooth skin (no wrinkles). They may vary in color, but make sure they don’t have a mottled appearance.

How do I use it?
They’re great as is, and there is no need to peel them. Because they tend to be expensive and taste almost identical to regular kiwi, you may want to use them in places where they will impart the maximum visual appeal such as on cakes and as a garnish.

Recipes:
Pastel de Tres Leches

Nutrition
Kiwi fruit in general is high in many vitamins and minerals, however kiwi berries are an especially good source of Vitamin C (5 times as much as an orange), calcium, and fiber.

Tripe

Marc — Wed, 25 Mar 2009 18:55:53 +0000

Other Names
stomach, tripas, tripoux, trippa

Description
Tripe is a generic term referring to the stomach of various animals including cows, pigs and sheep. It’s most commonly used to refer to honeycomb tripe (pictured above) which is the second stomach of a cow, however the first and third stomachs can also be called tripe. Confused yet? It get’s more complicated. Tripe comes in 3 varieties: green, cleaned, and bleached.

Green tripe is the organ as it comes out of the animal and needs to have the contents removed and thoroughly cleaned, otherwise you might get a mouthful of the cow’s last meal. It is typically greenish brown or gray in color and you aren’t likely to find it in the US since the USDA requires that tripe be cleaned before it can be sold to consumers.

Cleaned tripe is just what it sounds like. It’s been washed and the contents of the stomach are removed. This is the best way to get it as it requires less cleaning but it doesn’t have the swimming pool smell of bleached tripe. It’s hard to find in the US though, as most processors take the next step to bleach it.

Bleached tripe is the “cleanest” having been soaked in chlorine and they are almost pure white in color, but they smell strongly of chlorine and need to be soaked in a couple changes of cold water to reduce the odor. This is the most common variety found in the US.

What’s it taste like?
Depending on what animal it comes from and how it’s prepared the odors vary, but it typically has a gamey aroma that smells a bit like what the stomach used to contain. If cooked properly the smell should be masked by other ingredients as tripe readily picks up other flavours. Texturally it’s tough and almost crunchy when lightly cooked, but gets spongy and tender as it cooks for a longer period of time. As it softens the collagen become gelatin giving it a texture similar to other cuts of meat that are high in connective tissue content.

Where do I get it?
While it’s rare for it to show up in a supermarket, you should be able to find it at the butcher, or in Latin or Asian ethnic grocers.

When is it best?
There is no season.

How do I use it?
It’s used across Europe, Asia and Latin America. The typical preparation is to clean it, par boil it, then braise it for several hours over low heat to tenderize it.

Menudo

Nutrition
High in protein, calcium and iron.

Tahini

Marc — Fri, 13 Mar 2009 14:00:56 +0000

Other Names
tahina, tahine, tehina

Description
Tahini is a Middle Eastern condiment made from hulled lightly roasted sesame seeds that have been ground to a fine paste. It has a smooth creamy texture similar to unhomogenized peanut butter.

What’s it taste like?
Tahini has a creamy nutty flavour that’s slightly bitter and has a smooth lingering finish that tastes similar to peanuts.

Where do I get it?
It’s sold in many grocery stores in the US in the ethnic or kosher sections and can also be found in Middle Eastern and kosher specialty stores.

When is it best?
There is no season, however it can go rancid, so check the expiration date.

How do I use it?
Tahini is typically not homogenized, so you will need to stir the oil together with the solids before using. It’s most widely used throughout the Middle East as an addition to the chickpea dip Hummus, but is also used in a wide variety of savoury dishes and desserts. It can also be used as a substitute for peanut butter.

Many East Asian cuisines make use of ground sesame seeds and tahini makes a suitable substitute in many applications.

Tofu Terrine with Red Shiso Gelée
Gomamiso Yosenabe
Sesame Mashed Potatoes

Nutrition
Rich in calcium, manganese, iron, and vitamins B and E. Tahini also contains phytosterols which help lower cholesterol.

Skate

Marc — Thu, 12 Mar 2009 14:00:22 +0000

Other Names
n/a

Description
Skate is a flat cartilaginous fish belonging to the family Rajidae. They have a flat, diamond shaped body and are similar in appearance to Rays. They differ from Rays in that their tails do not have a spine and they lay eggs in a tough sac rather than giving live birth.

The edible part are the “wings”, which are covered in a rough thorny skin that must be removed prior to consumption. Once filleted, skate is very thin and has a segmented appearance as pictured above.

What’s it taste like?
The mild flesh ranges is color from nearly white to brown when cooked and has a pleasantly fibrous texture similar to the breast meat of chicken.

Where do I get them?
It’s not a very common fish here in the US and you will likely have to visit a fish monger to find it.

When is it best?
As with any fish, look for fillets with a smooth shiny surface without a strong fishy odor.

How do I use it?
Because the meat is thin and very delicate it’s best to use a fast, high temperature preparation such as pan frying or deep frying.

Skate with wine braised Cipollini onions

Nutrition
High in protein, low in fat.

Uni

Marc — Wed, 11 Mar 2009 01:04:22 +0000

Other Names
sea urchin, urchin roe

Description
Uni (pronounced OO-nee, “OO” as in food) is the Japanese name for sea urchin and refers to the bright orange reproductive organs contained inside the spiny shell. The pieces vary in size from under an inch to 3″ long and the color can vary from pale yellow to dark golden orange.

What’s it taste like?
They have a creamy texture that melts in your mouth with a sweet briny flavour that can be slightly nutty. When eaten raw, it is slightly slimy making it an acquired taste for many, but when cooked it firms up giving it a texture similar to cheese.

Where do I get it?
Uni is typically packaged in small flats and sold in Japanese grocery stores. In recent years it’s started to show up at fish mongers whole, but you will have to shell and clean them yourself.

When is it best?
Uni is available all year long, but look for firm pieces that are roughly uniform in color. Their surface should have a slightly rough appearance and they should not be visibly slimy or smooth, which would indicate they were either over handled or sat in water too long during processing.

How do I use it?
The most common way to eat it is raw, either as sashimi or in sushi. They are also good steamed in sake, or mixed into sauces or pastas.

Cipollini Onions

Marc — Tue, 10 Mar 2009 16:58:59 +0000

Other Names
cipolline, wild onion

Description
Cipollini (pronounced chip-oh-lee-ni) are a type of onion and a member of the genus Allium. The round flat bulbs are typically very small and range in color from greenish yellow to golden brown. They are pictured above with regular yellow onions in the background for comparison.

There are several websites (including Epicurious, Reference.com and The Food Network) that incorrectly define Cipollini’s as the bulb of a grape hyacinth (genus Muscari). While similar in appearance, they are not the same thing. Muscari bulbs are known as lampascioni and have a bitter taste.

What’s it taste like?
Cipollini onions have a strong onion taste (similar to shallots), but they are also very sweet, making them well suited to braising and roasting.

Where do I get them?
They are starting to appear more frequently in upscale supermarkets and can be found along with the shallots ard garlic at Whole Foods in the US.

When is it best?
Cipollini’s are typically harvested in early autumn, but they are available throughout winter.

How do I use it?
Because they are very small, they can be used whole, making them perfect for stews and braised dishes as they hold their shape much better than sliced onions. Roasting or frying caramelizes the sugars and makes them even more sweet. Use them in place of pearl onions when possible as they have a much better flavour.

Skate with wine braised Cipollini onions
Coq Au Vin

Nutrition
Cipollini onions are rich in oligosaccharides and antioxidants.

Sunchoke

Marc — Thu, 05 Mar 2009 00:13:15 +0000

Other Names
Jerusalem artichoke, sunroot, earth apple, girasole

Description
Native to North America, these the tubers (roots) come from a certain breed of sunflower. Each weed-like plant can grow as many as 200 tubers along it’s root system making it a very productive crop. Because of their high carbohydrate content and impressive yield per acre, they’re being considered as an alternate to corn for making ethanol. They are not related to the artichoke and have no ties to Jerusalem, although they do have a similar texture to artichoke heart when cooked.

What’s it taste like?
When eaten raw, sunchokes have a satisfying crispness similar to jicama or waterchestnuts. They’re sweet, and are not as starchy as a potato. When cooked they soften up and impart a sweet nutty flavour to dishes they are added to.

Where do I get it?
While they used to be relegated to farmers markets, sunchokes are becoming more popular and you may find them in the produce section of upscale supermarkets.

When is it best?
Sunchokes are perennials, so they should be available all year long. Look for relatively uniform tubers that are free of any big blemishes and are firm when squeezed. The skin should be taut without any softness, wrinkling or pink discolorations.

How do I use it?
They are delicious in salads (Sunchoke with Warm Butter Lemon Dressing, Mizuna Sunchoke Salad with Shiitake Salmon) and make a nice carpaccio when thinly sliced. They also make a good substitute for jicama and water chestnut and can be added to stir-fries, soups and stews.

Nutrition
Sunchokes are high in dietary fiber and iron, niacin and potassium.

Mexican Chocolate

Marc — Thu, 26 Feb 2009 06:07:14 +0000

Other Names
Chocolate para mesa, unconched chocolate

Description
Chocolate as we know it has only existed for a few hundred years. Modern chocolate is “conched” by grinding it for up to 72 hours to give it a smoother texture. Before the Europeans perfected the process of refining chocolate, the cacao bean was used to make a beverage for over 3000 years in Central America.

Mexican chocolate is closer to what chocolate probably tasted like prior to the development of the conching process. It’s very gritty with a crumbly texture that reveals granules of sugar. A look at the ingredients of Ibarra, the most common brand of Mexican chocolate, reveals that there are only 4 ingredients: sugar, cacao nibs, cinnamon and an emulsifier.

What’s it taste like?
It’s typically not eaten straight because of the texture but when mixed with hot water or milk, it makes a fantastic beverage. It’s nutty and sweet with a faint spiciness coming from the cinnamon.

Where do I get it?
Grocery stores in North America that have a Latin American food section should carry it. Otherwise go to a Latin American specialty food store. Ibarra, the most common brand comes in a yellow and red hexagon shaped box with individually wrapped wheels of chocolate inside.

When is it best?
There’s no season, but it can go rancid if it’s too old. Try to buy it from a store that looks like they go through a lot of it.

How do I use it?
The most common use is for making Mexican hot chocolate by mixing a few wedges of a wheel with a cup of hot water or milk. You can add extra cinnamon or some cayenne pepper for some extra kick. Mixed with Masa Harina and cooked with water it makes a thick porridge-like beverage called atole de chocolate. It’s also added to mole to add sweetness, body and a nutty flavour to the sauce.

Nutrition
It contains a lot of sugar, but the cacao in it is high in iron, calcium, magnesium, potassium, and anti-oxidants.

[ No Recipes ] Ingredients

Nopal

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