Welcome to our foodie blog

Welcome  
September 2011
Tip: End of Summer HerbsIt’s the end of summer and fresh herbs from the garden are lush, but probably not much longer.  While it is not ideal to freeze fresh herbs, it is better than losing them. Here is how to clean, cut and store fresh herbs for their use all winter! 

 

chives

 

  • Rinse the herbs under cold water, if necessary to remove dirt, then shake off the excess moisture
  • For rosemary, tarragon and thyme and any other herbs with woody stems, strip the leaves from the stems with a downward motion.  Chop the leaves with a sharp knife so you don’t bruise the herbs, which will cause them to turn black.
  • For basil, sage, cilantro and other large leaved herbs, you don’t need to remove all the stems, but try to discard the largest ones.  The best way to store basil and sage is to “chiffonade” the leaves, resulting in thin strips.  Parsely, cilantro and other herbs can be chopped finely.
  • Chives should be gathered into a bundle and finely cut.
  • Spread the chopped herbs on a baking tray and freeze for several hours.
  • Then pack in an airtight container for use all winter!

Recipe of the Month – Vegetable Broth 
A great use for all of those end of summer vegetables is to make rich vegetable broth to use all winter.This versatile recipe is from the Gotham Bar & Grill Cookbook

2 tbsp olive oil
2 medium onions, thinly sliced
2 medium zucchini, thinly sliced into rounds
2 small leeks, trimmed, split lengthwise, rinsed, and thinly sliced
1 medium fennel bulb, halved and thinly sliced
1 large beefsteak tomato, halved
1 head garlic, halved crosswise
2 large shallots, thinly sliced
Coarse salt to taste
2 quarts COLD water
2 sprigs thyme, coarsely chopped
2 sprigs basil, coarsely chopped
2 sprigs, flat-leaf parsley, coarsely chopped

In a large saucepan, warm the oil over medium heat.  Add the onions, zucchini, leeks, fennel, tomato, garlic, and shallots, and season with salt.  Cover and cook without browning until the vegetables are soft, about 10 minutes.
Add the water and bring to a boil over high heat.  Reduce to medium-low and simmer, uncovered, for 20 minutes.  Add the herbs and simmer for 10 minutes.  Remove from the heat and let steep for 10 minutes.  Strain the stock into a large bowl or container and cool completely.

This stock may be prepared up to 2 days in advance, cooled, covered, and refrigerated; or in can be frozen for use throughout the winter.

Featured Product – Yuzu  Yuzu has been a trendy flavor among chefs and foodies for several years.  Yakami Orchard, located on the coast of Japan’s Kyushu island, offers an array of yuzu products that are now available at Janssen’s Market.yuzucollage

Traditional in ponzu sauce, yuzu seems to combine grapefruit, orange and lemon all in one. Yakami’s unpasteurized juice is stunning in cocktails, and its marmalade is delicious with cheeses, or mix a spoonful in hot water to make a version of yujacha, a comforting Korean tea. The Rice Vinegar is barrel-aged and hand-crafted.

 

upcoming events

  • Sept 29 and October 8: Rosh Hashanah and Yom Kippur – be sure to order early from our Menu
  • October 22: Cheese Tasting – taste all the new cheeses we have brought in from around the world
  • November 5: Thanksgiving Tasting and Open House – taste our holiday offerings and order early
  • December 4: Christmas Tasting and Open House – taste the delicious items from our holiday menu


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One response to “Welcome to our foodie blog

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