Monthly Archives: May 2012

Mustard Dill Burgers

Recipe of the week: Mustard Dill Burgers

recipe of the week:  dill burger
Ingredients:
3 tbsp sour cream
3 tbsp whole grain mustard
2 tbsp chopped fresh dill
1 lb ground sirloin
Directions
Mix together the sour cream,
mustard and dill. Reserve half of the
sauce for topping the grilled burgers.
Mix the rest in with the ground sirloin
and form 3 – 4 patties. Grill to your
liking and top with the rest of the
mustard dill sauce.

Kaffir Lime Leaves in Cuisine

Kaffir lime leaves may be used fresh or dried, depending on the recipe or usage in question. Some important pointers to consider include: Kaffir lime leaves may also be known as makrut leaves, kieffer lime leaves or magrood leaves.

kaffir line - janssens market

The leaves should be used whole when simmering in soups and curries, and may be shredded for use in fish cakes or similar dishes. The leaf is rarely eaten; the one exception is when it is shredded extremely finely, such as for Tod Mun (fried fish cake).

Fresh, tender young leaves should always be the preferred choice for salads; do not use dried kaffir leaves in salads.

The midrib and stalk may be bitter in older leaves; if this bitterness bothers you, tear the leaf and remove these parts for cooking, including simmering.

Use in cuisine. Kaffir lime leaves are perfect for adding flavour to Asian cuisine. They are highly aromatic and add their own elegant flavor to stir-fry, curry, salad and fish cake dishes. Some examples for use include:

Thai curry dishes and soups, such as Tom Yum, Indonesian curry dishes ,Thai      fish cakes, e.g., Tod Mun and steamed fish dishes, e.g., Haw Moak

Asian bouquet garni – make up with kaffir lime leaves, lemongrass and ginger as the bouquet garni ingredients and use to flavor stock

Krueng – a paste using Kaffir lime leaves as the base

Flavor rice – When cooking your rice, especially jasmine rice, throw in a few leaves. The flavor will be imparted to the rice.

Add to a marinade – suitable for chicken, pork or lamb dishes.

Make a syrup – add a kaffir lime leaf to sugar overnight and use the sugar to make a syrup the next day.

Add zest to bathtime. Add some fresh leaves to a hot bath. You will need to try this to believe the delightful fragrance that will waft from your bathwater.

The leaves can be stored frozen for as long as you like; add fresh leaves to a plastic bag and place in the freezer. The other storage method is to keep dried kaffir lime leaves.

Garlic Scapes!

Just arrived at Janssen’s Market – from Glenn Willow Orchards Avondale, PA

Garlic Scapes are great raw in salads or you can cook it like you would garlic or green onions. It definitely has a garlic taste, but it is milder than clove garlic, and even milder than bulb garlic.

janssens market - garlic scapes

Easy summer pasta: Mince a clove of garlic,  scape (chopped) along with some some purple spring onions.  Fry in a pan with a bit of extra-virgin olive oil.  Cook them for a few minutes, then tossed in some fresh thyme and fresh basil and served it over a bit of pasta.  Grate some Parmesan cheese over top of it and add a bit of sea salt and some freshly ground pepper. Add a green salad and you have a fabulous fresh dinner on the table in the time it takes to cook the pasta.

by: Kelly Rossiter

Grilled Asparagus

Grilling asparagus is a quick an easy way to cook up spring’s favorite vegetable. The charred, smoky flavor added on the grill highlights the grassy essence of asparagus. Look for fat spears to put on the grill–their meatiness works well with grilling and they’re easier to manage on the grate (and less likely to fall through!).

local asparagus - janssens market

This recipe is easily doubled, tripled, or quadrupled. Grilled asparagus tastes great at room temperature and makes a tempting addition to a dinner buffet or backyard barbeque.

Note: The asparagus pictured is the purple variety that was peeled on its lower half, revealing its green interior.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

  • 1 bunch asparagus
  • 1 tsp. canola, grapeseed, or vegetable oil
  • Salt
  • Lemon juice (optional)

Preparation:

  1. Prepare a gas or charcoal grill for high heat (you can hold your hand an inch above grate level for just 1 to 2 seconds).
  2. Trim or peel asparagus. Toss asparagus with oil to thoroughly coat. Place asparagus on grill, cover, and cook until asparagus color heightens and grill marks appear, about 5 minutes. Turn asparagus, cover, and cook until tender, about 5 more minutes.
  3. Remove asparagus from grill. Sprinkle with salt and lemon juice, if you like. Serve hot or at room temperature.

Makes 2 to 4 servings Grilled Asparagus.

source: About.com: local foods

Help the Chesapeake Bay – Eat a Ray!

Over the past decade, the Chesapeake ray population has swelled as stocks of the species’ natural predator, the shark, have declined. The rays have been devastating oyster and clam beds up and down the Eastern Shore, both seaside and bayside. So state officials christened the pest the Chesapeake Ray and are touting it as a tasty and sustainable seafood. With the help of chefs, they’ve developed recipes and are encouraging restaurants to serve it.

Janssens is now offering the Chesapeake ray in the prepared foods case. For more details read the fact sheet from the state of Virginia.

source:Virginia Marine Products Board

Janssens Market

Mt Tam – Cowgirl Creamery

MT TAM
Just North of the San Francisco Bay, Mt. Tamalpais rises like a monument to Northern California’s natural beauty. In deference, Cowgirl Creamery named its signature cheese MT TAM. It’s a smooth, creamy, elegant, 10-oz, triple-cream – made with tasty organic milk from the Straus Family Dairy. MT TAM is firm, yet buttery with a mellow, earthy flavor reminiscent of white mushrooms.

1st Place – Los Angeles County Fair, 2008
2nd Place – American Cheese Society, 2008, Chicago
2nd Place – California State Fair, 2009
2nd Place – American Cheese Society, 2010, Seattle

Harbison Cheese by Jasper Hill Farm

Harbison is a bark-wrapped bloomy-rind cheese with woodsy, sweet, herbal, and bright flavors. The cheese is named after Anne Harbison, seen by many to be the grandmother of Greensboro, VT. She’s active in the community, runs a bed and breakfast, and volunteers at the public library, and has known the Kehler brothers since they were children. The bark, cut from Jasper Hill Farm’s woodlands holds the delicate cheese together, provides flavor to the creamy paste, and allows for an ideal presentation as the centerpiece of a cheese plate.

Milk Type: PasteurizedCow
Herd Size:45
Rennet:Traditional
Style: Bark Wrapped Bloomy Rind
Aged: 6=8weeks

Great article in the New York Times  April 2012 featuring Harbison.