There has been a recent trend of putting just about everything on the grill. Yes, summer means grilling but there’s a way to be innovative and creative when it comes to grilling and what can and cannot go on the grill. Now that we can grill without fear, here’s what can and should absolutely be grilled.

Grilling vegetables has become common knowledge, but the types have been up to debate. Grilling hearts of romaine has recently been a decriminalized act and can produce an amazingly faintly smoky Caesar or wedge salad. Grilling watermelon for a watermelon and feta salad can improve the melon’s texture and the char cuts through some of the salt in the feta cheese. Grilling corn in the husk is a common backyard staple but shucking the corn and wrapping the ear in bacon and placing it directly on the grill is a winning combination… or sprinkling the corn with queso fresco.

Seafood is a popular item to grill but can be daunting to novice grillers. Shrimp skewers are a common grilled item but consider also baby squid or octopus; the higher heat can tenderize tougher seafood items and both squid and octopus can stand up to the flavors of high heat and light smoke.

Clams, mussels and oysters steam with their own juices inside their shells when placed directly on the grill; top the little bivalves with an herbed butter and they are a perfect starter or main course. If you can stop eating them as soon as they open up, of course. Fish is often grilled but don’t be afraid to branch out from fish market staples like salmon… and salmon does not have to be cedar planked, it’s delicious grilled on its own. Swordfish steaks are fabulous when tossed on the grill and tuna can reach a perfect outside sear and keep the flesh inside a delicious medium rare with proper temperature control.

Everyone loves pizza. Did you know that you can grill a pizza with a great deal of success? Grill your favorite pizza crust recipe and top with whatever your heart desires. Maybe some grilled eggplant and zucchini, perhaps? While you’re at it, you can grill the tomatoes beforehand to make a faintly smoky tomato sauce to top the pizza with. Grilling bread may not be a new technique, but try rubbing garlic onto freshly grilled slices for a faintly garlic taste. Take that seasoned grilled bread and cube it to add to a panzanella (bread salad) or as croutons in a more traditional greens-based salad.

Ready for dessert? Grill stone fruits like peaches, plums and nectarines, then serve with vanilla ice cream and a drizzle of honey. The aforementioned grilled watermelon is great with this application as well. Grill up slices of pound cake for a toasty and warm shortcake. For something truly next level when it comes to grilling dessert, add a simple batter and your favorite berries or fruit to a cast iron skillet and let the cobbler brown over the coals. Cast iron evenly spreads out the heat of the coals and lowers the risk of burning the cobbler before it can be served and devoured.

Grilling is somewhat primal, we first conquered food then fire; grilling combines the two. It is the perfect combination of fire, smoke and flavor. Grilling often means summer freedom, leisure and communal gathering and sharing. We gather around grills and share. Grilling evokes the free aspects of summer and it should be fun and tasty.

Herbs and baking have gone hand in hand for years when it comes to the savory side of baked goods. Breads have been studded with parsley, rolls with rosemary and loaves with thyme. But why let savory goods take the show? Let’s work with herbs in other baked confections.

Here are some general rules of thumb for working with herbs in baked goods. In most baking applications, both fresh and dried herbs are recommended for different applications; fresh when used as a garnish and dried when the herb goes into the mix or batter. When working with dried herbs exclusively, less is more; they’re a more concentrated flavor and can easily overpower the dish. Fresh herbs are to be treated delicately and some can bruise easily. Woodier herbs like thyme and rosemary are to be removed from their stems and the stems are to be discarded.

Lavender can easily be worked into your sweet treats and can now be purchase dried and fresh. Work lavender honey, a great farmers market or specialty store find, into a shortbread dough for a faintly floral cookie. Add dried lavender to a pound cake recipe and glaze with a simple lemon glaze to accept the bright notes in the herb.

Thyme most commonly pairs with lemon, but also offers a great stand alone flavor that is mildly woodsy and fragrant. Add thyme to fig recipes to bring out the brightness in the fruit. Surprise guests with a slightly more savory goat cheese cheesecake and add a bit of time to the mixture to cut some of the more pungent flavors in the goat cheese. Lemon is the old favorite for thyme and makes a delicious addition to lemon cakes, cookies and icings.

Rosemary lets another citrus come into play: oranges. Rosemary gets along great with the flavor of oranges, including the striking blood orange down to sweet Clementines. Make an orange pot de crème and add rosemary to the cream before baking and garnish the final product with additional fresh rosemary. You can also brulee orange halves by covering orange halves in raw sugar and use a torch to brulee them, garnish with fresh rosemary and enjoy the earthy flavor the rosemary brings to the party.

Mint is the universal friend to fruit flavors in baking. Add mint leaves into a treasured berry jam recipe to broaden the flavors in the berries used. Mint and chocolate have long time companions and that classic combination will not be ignored here. Pair mint with dark chocolate in a classic dark chocolate mousse for a cool taste profile. Mint also pairs well with another well-known citrus: limes. Add mint to nearly any lime dessert from pies to mousse to curd and it will certainly brighten up the dish.

Working herbs into your dessert rapport can be a useful way to create fanciful and creative desserts. These desserts can please crowds, expand your baking prowess and use what’s around you, be it in the form of an herb garden, farmers market or just herbs on hand. Desserts with herbs are fresh, new and exciting front for pastry with incredibly tasty results.

Now that summer has heated up, it’s a good time to refresh some of your favorite cocktails with the fresh seasonal produce that have shown up in abundance with the warmer weather. Changing out some fruit flavors in cocktail craft promotes not just creativity but sustainability. Seasonal produce is at its best when in season and at peak flavor and can often be found locally and more economically. These additions can fit nearly anywhere in your cocktail recipe book or can be an on the fly improvisation to expand the palate and try something new.
There’s something inherently summery about tropical fruits. We associate the warmer seasons with pineapples and coconuts, and both are very delicious as a base for many cocktails… including the Pina Colada and Mai Tai. There are however more exotic fruits that are tropical and delicious. The lychee fruit is common to parts of Asia and has a neutral but sweet flavor. As a juice or puree, it makes a great partner in mojito recipes and fizz recipes. Passion fruit or lillikoi has a luscious flavor and the puree makes a great base for mimosas and other sparkling cocktails. Pineapple hasn’t been left out; it is sweetest at this time of year and is great muddled in a mint julep or mojito. Pineapple juice can be added to sangria and adds color and flavor to many juice based cocktails. Coconuts are more than just destined for Pina Coladas, coconut milk can be a substitute for heavy cream in some cocktails and coconut water can have other cocktails built upon it as a base for a subtle tropical flavor. Kiwis are also in season and they make a fruity addition to lime-based cocktails and add a lovely color to drinks.
Summer also means berries for most of the world and while throwing a strawberry in as a garnish can suffice for some, berries are complex and versatile. Strawberries as an infused vodka can make a light summery, easier to sip libation and with mint it is simply divine. Blueberries added to a lemony cocktail add depth and a bit of tartness. Raspberries and mint are also good partners and can be delicious in sparkling wine. Blackberries muddled in make a great smash for a julep or even an inventive fizz. Cherries are a tart and yet sweet juice and can add natural color and flavor to sparkling cocktails.
Summer doesn’t just mean tropical fruits and berries, certain vegetables and other fruits have come into season and they can be added to your cocktail recipe book. Cucumbers and gin together make a delicious Tom Collins, and super sweet tomatoes are great for Bloody Mary recipes. Mint adds a refreshing flavor to many of the cocktails mentioned above and is a classic cocktail ingredient that can stand to branch out into other drink types. Watermelon is a classic flavor of summer and with tequila or white rum can become a tasty libation and refreshing cooler. Working with summer produce is taking the best and brightest of what’s available and using their peak flavors to chill, refresh or just enjoy.

Farmers markets are no longer a novelty or a fleeting fancy in the city of San Antonio, they’re an expectation. The problem is for those working office jobs in the city’s downtown, it’s often difficult to break away for the smaller farmers market in Main Plaza on Tuesday mornings, and the massive farmers market at the Pearl Brewery Complex can be difficult to reach when the weekends are the only time you have to relax. Though other farmers markets have popped up in every major neighborhood of San Antonio; the Quarry, Dignowity Hill, Olmos Basin and the like… it can still be a hassle.

Truckin’ Tomato aims to fix that for the busy downtown workers. In a partnership with the city of San Antonio, Truckin’ Tomato visits key downtown hotspots during what is for most, their lunch hour… bringing the feel, quality and delicious produce of the farmers market to the busy streets of downtown San Antonio. The mobile market often sets up shop Tuesdays and Thursdays at either Main Plaza, Travis Park or off of E. Houston Street.

The truck brings all the flavor, hospitality and “passionate food people” of a farmers market, and makes it more than mobile. The produce is fresh and seasonal, there’s also premade goods like artisan crafted jams, local honey, local cheeses, etc., along with fresh herbs and pre-made individual meals and juices if you’re just looking for a healthier downtown lunch option. The staff is friendly, knowledgeable and incredibly passionate about food. The mobile nature of the truck also expands Truckin’ Tomato’s territory to apartment complexes, schools and businesses to cater to those who especially benefit from farm fresh produce, but don’t always have the time or resources to venture out to the more established farmers markets in the city.

Keeping up with the truck is easy, they’re very active on social media and their website is simple to navigate, and easy to find where the truck will be that day and for how long. There’s also a certain approachability to having a smaller scale mobile market that has fewer of the unconventional farmers market finds. Truckin’ Tomato brings wholesome and organic staple produce to the busy office workers of downtown. If you need carrots, tomatoes, lettuce and the like, for a delicious and responsibly sourced meal, then Truckin’ Tomato is right up your alley. If you’re looking for local jams and honeys, and you only have the time on your lunch break to do so, then Truckin’ Tomato is also perfect for you. If you are looking for more interesting produce than your local conventional market has to offer, give Truckin’ Tomato a try.

Truckin’ Tomato also delivers produce boxes full of veggies, fruit and meats along with herbs and other products to zip codes around the city of San Antonio and services the downtown zip codes as well. So, even if you don’t have time to leave the office to pick up the produce you want or need, Truckin’ Tomato will bring it to you. Truckin’ Tomato is a fun, fresh and mobile produce market that brings yummy products to the continually growing population of downtown San Antonio and those that live, work and play downtown couldn’t be any happier about it.

What is Zest?

The zest of a citrus fruit is the thin, brightly colored skin of the citrus peel. Under the peel is the bitter-tasting white pith and under the pith is the pulp of the fruit. Zest contains the flavorful and aromatic oils of the fruit’s skin which has intense flavor and is used to season food.

The zest of citrus fruit yields a more complex flavor than the juice and pulp of the fruit. Whether grated or cut into strips, the zest of a lemon, orange, lime, or grapefruit may be used to brighten and enhance the flavor of all kinds of dishes — sweet and savory — such as cakes, muffins, salad dressings, vegetable and rice dishes, marinades and sauces.

In sweet dishes, zest may be added to give floral and tangy tones to fresh berry fillings, fruit compotes, custards, and creamy frostings. Zest mellows when baked, making it an excellent addition to cakes, muffins and cookies. In savory dishes, a sprinkle of grated zest can brighten soups and stews, perk up a salad, and add zip to stir-fried dishes and sauteed vegetable.

Health Benefits Related to Consuming Citrus Peel or Zest

<> Citrus peel provides protection against a variety of cancers…

Citrus peel provides cancer-protecting activity against a variety of cancers. Lemon, orange, and grapefruit peel are loaded with d-limonene. d-Limonene comprises more than 90% of the oil found in citrus peel and studies have demonstrated that it not only reduces the incidence and size of tumors at several sites, but also the growth of various tumor cells.

A recent study concluded that consuming citrus peel can reduce the risk of skin cancer by 30%. When citrus peel is consumed with hot black tea (by sprinkling 1 teaspoon of zest into a cup of tea), the risk of skin cancer is reduced by more than 70%.

As little as 1 tablespoon of citrus peel per week is enough to make a significant difference in protecting against skin cancer. This may easily be accomplished by adding zest to beverages, soups, salads, salsas or sprinkled over chicken or fish dishes.

<> Citrus peel lowers incidence rate of cardiovascular diseases… 

It has been shown that people living in the Mediterranean, where large amounts of citrus fruits are consumed, have the lowest incidence rates for cardiovascular diseases and most tumors associated with diet. A common beverage of the region is Mediterranean-style lemonade which is prepared by simply adding grated lemon zest into a glass of lemonade. In addition to adding the health benefits of d-limonene, the citrus peel adds a burst of extra lemon flavor.

<> Portions of citrus fruit differ in health boosting substances…

The two main differences between the health boosting content of citrus peel and the content of citrus juice with pulp are that:
(1) the peel contains a higher concentration of ascorbic acid (vitamin C), and
2) the peel also contains higher concentrations of d-limonene.

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How to Zest Citrus Fruit
There are several ways to remove the outer layer of citrus.

<> Using a Box Grater

One way of zesting is to grate the citrus peel with a standard box grater or flat grater. This method is probably the quickest way to zest, but is also the most wasteful. It is a less desirable method, too, because the grating motion will cause a large amount of juice to be forced out of the zest, thereby lessening the zest’s aromatic taste.

1. When using a box grater to zest, hold the citrus firmly in one hand and grate the zest off as you would grate cheese, using the side with the largest holes.

2. Grate the peel off the fruit over a bowl or a piece of waxed paper to catch it.

3. To avoid losing much of your zest in the box grater, first cover the fine grate side with a piece of plastic wrap, then grate.

4. Use a dry pastry brush or fingertips to remove any zest that clings to the grater.

5. When grating the zest, be sure to grate only the colored part of the peel; avoid grating into the bitter white pith underneath.

<> Using a Paring Knife or Vegetable Peeler

You may also use a paring knife or vegetable peeler to remove strips of peel.

1. Remove the peel from fruit with a knife or vegetable peeler. When using a vegetable peeler, do not press hard into the fruit to avoid removing any pith with the peel.

2. Scrape away any pith that might have been removed with the peel.

3. Slice peel into thin strips and/or chop into small pieces.

<> Using a Zester or Stripper

Zester – Traditional zesters are small handheld tools with a metal end that has 4 or 5 small, sharp edged holes in it, perfectly angled to work the proper depth of a citrus peel.

Stripper – A citrus stripper has a notched, stainless steel edge. It cuts 1/4-inch-wide strips of peel.

1. Press firmly and draw the zester or stripper down along the skin of the fruit.

2. Use short strokes for small pieces or draw it all around the fruit to make long strands.

<> Using a Microplane

The microplane zester shreds tiny, uniform pieces of peel faster and with less pressure than a regular grater or citrus zester. It may also be used for grating nutmeg and garlic, as well as creating fine shreds of chocolate or ginger. The microplane may be used to grate zest by either of the following techniques:

(1) Turn the microplane upside down so the teeth face down with the fruit underneath. Holding the fruit still, move the microplane back and forth so it shaves the peel. The shavings will collect in the trough.

(2) Hold the microplane over a piece of waxed paper with the fruit on top, grater side up beneath it, and let the peels fall below.

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Approximate Zest Yield Per Fruit… (Not all citrus is created equal.)

Lemon – One average lemon will yield approximately 1 tablespoon of zest. Lemons are the most popular citrus fruit used for zesting.

Orange – One large orange will yield approximately 2 tablespoons of zest. The zest from tangerines and blood oranges offers exquisitely flowery aromas.

Lime – The yield of a lime is hard to predict because the thickness of the skin varies considerably. Key limes, because of their thin skins, do not zest well — use a regular lime, instead. Lime zest loses some of its ‘zestfulness’ when cooked.

Grapefruit – One grapefruit may yield 2 to 4 tablespoons of zest depending on size. Grapefruit yields a wonderfully complex and flavorful zest.

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Zesting Tips

<> Look for firm fruit with skin that is clear of soft spots. A vividly colored peel usually (but not always) indicates a flavorful zest.

<> The more fragrant a fruit – the more flavorful the zest. When selecting fruit, scratch the peel to release some of the volatile oils in the skin. It should yield a wonderful bouquet. Avoid any fruit that has dull aroma.

<> The most desirable fruit for zesting is one that is thick skinned and pebbly-textured (not smooth).

<> Always wash and dry citrus fruit carefully before zesting.

<> If the zester skims the fruit without grabbing the skin, it has probably been coated with wax. (Citrus is often coated with an edible wax to maintain freshness.) To remove the wax, scrub the citrus briefly under warm water.

<> The volatile oils are strongest immediately after zesting; always zest just prior to use if possible.

<> It is much easier to zest a whole fruit than one that has been cut. If using both the zest and juice of a fruit in a recipe, zest before juicing.

<> Zest any citrus fruit that you are using in a recipe — even if you will not be using the zest right away. The zest may be frozen for up to 6 months for later use.

<> Consider adding a bit of zest when preparing any recipe that calls for citrus juice only. The zest’s visual and textural presence will enhance the dish.

Add a little zest to your cooking…

Good quality citrus zesters, strippers and microplanes are valuable kitchen tools and certainly worth the price of purchase — usually costing around ten dollars each. They may be found in local kitchenware stores or can be ordered from numerous online sources.

Now that you have a clear understanding of what zest is, how to harvest it, and how to season foods with this fabulous flavoring, begin experimenting with freshly prepared zest to discover your own uses and preferences for this amazingly versatile seasoning.

Copyright ©2005 Janice Faulk Duplantis

About the author: Janice Faulk Duplantis, author and publisher, currently maintains a website that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit Bedrock Press at: http://www.bedrockpress.com to see all it has to offer. In addition to writing syndicated culinary articles, Janice publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visithttp://www.bedrockpress.com/subscribe.html to subscribe.

Avocado, apple and cheddar, lemon curd and ricotta cheese, bacon jam, caramelized onions and sage. The list goes on and on for the new and exciting frontier of toast-making. It seems unlikely that something that actually predates sliced bread becoming the new en vogue trend for foodies and chefs alike but there’s something to be said about the simple perfection and the nearly infinite combinations that the formula of toasted bread and whatever the heart desires can produce. Toasts have even been graced in other publications Food Network Magazine recently added a massive 50 possibilities for toast-topping fun.

The origins of this year’s toast trend start off small, with the ever present avocado toast that took social media by storm last year. Avocado toast became very popular with home chefs looking for a quick post/pre-workout snack and cleverly placed fresh slices of ripe avocado on toasted bread seasoned simply with salt and pepper and the new twist on an old classic quickly became a sensation. Filtered photos of the bready concoction flooded social media accounts and the new toast renaissance began.

Slowly but surely newer variations on old classics evolved and before the food world knew it, toast really had become the best thing since, well sliced bread. The new and reinvented toasted bread-based possibilities didn’t stop in the home kitchen and it wasn’t long before commercial operations began totake advantage of the new opportunities brought on by this new versatile epicurean delight. And while some restaurants opened up one or two toast options on their menus, a new dining spot in Australia promises to be one of the first toast cafes to open in the world hoping to ride the coattails of success that followed other dining establishments with very specific specialties.

Toasts are fantastic because of their versatility. They are fantastic ways to use up ingredients before they pass their prime in the way gratins and casseroles were once used. Toasts also can make ingredients that by themselves may not create a satisfying meal into a hearty dish that works well for any time of day: breakfast, brunch, lunch or dinner. Toasts are applicable to all appetites; they work well as both sweet and savory or a combination of the two if team Salty-Sweet is the desired effect. Toasts act as a blank canvas, they are like many other kitchen staples nearly boundless in applications thus providing that toast can be a delicious treat without being dipped in custard and covered in syrup (though still a more than acceptable way to take in toast).

Even though toasts have taken the professional food world by storm, the most interesting product of the 2015 Toast Craze has been making great recipes accessible to home cooks. There is something simple about a solid toast dish and even the most novice of home cook is unafraid of a recipe consisting of two or three ingredients and steps that begin with “toast bread”. It allows for a creativity and openness in the kitchen and there is no right or wrong. There is no limit to the toppings and the bread choices just add another layer of flavor and fun to whatever they will play host to. Have brioche on hand? Perfectly fine. Sourdough is great, too. Bacon and Nutella? Great! Brie and raspberry jam? Fantastic! Avocado and a fried egg? Sounds divine. So get out there and toast!

//aLF

It’s easy for me to share 10 romantic dinner ideas with you, because I cook this way almost every night. I only cook what I’m inspired to create, and my wife, Heather has always been the muse behind my creativity, from culinary college until today.

The most romantic meals have three elements; they are visually appealing, they are pleasing to the palate, and they include aphrodisiac ingredients for their effects, or just for conversation value.

For centuries, many foods have been associated with aphrodisiac qualities. Can certain foods actually excite you more than others? Perhaps there’s more myth than medicine behind most of these stories, but other foods have been proven to have biological reactions similar to being in love.

Here’s my top 10 romantic dinner ideas and why they made the list:

1) Raw (or almost raw) Fish – Seared Ahi Tuna with Steamed Asparagus and Jasmine Rice – Raw fish can contain high levels of iron, perfect for testosterone production. Plus, Asparagus is packed with potassium, calcium, and Vitamin E, giving strength and stamina to the body. Plus, asparagus looks sexual. I’ll leave it at that.

2) Black Beans – Sautéed Grouper, Black Beans with Goat Cheese, Sautéed Green Beans with Red Peppers – Black beans were outlawed by the Catholic Church in the 15th century because they were too nubile, too reminiscent of a fetus, and thus would excite passions and create sin. Black beans are high in protein and are said to increase fertility.

3) Oysters and Clams – Baked Clams or Oysters Casino – Shellfish have long been associated with fertility, and oysters a particular favorite of legendary lovers like Cassanova. Modern science tells us that oysters, clams, mussels and other bi-valves are loaded with zinc, key to performance for both sexes.

4) Scallops – Poached Scallops over Brown Rice – Oysters have gotten most of the lore and fame of aphrodisiac qualities that remain today. However, Scallops were thought the most potent fertility food even before oysters. The scallop shell became the symbol of fertility to medieval Christians. Aphrodite, the Greek goddess, as well as Venus, the Roman goddess of fertility and love are both associated with scallop shells through timeless artwork.

5) Herbs and Seasonings – Fresh Tomato Pie with Basil Chiffonade – Herbs and spices have always been rare and expensive, until modern day. Most explorers of centuries past were in search of herbs and spices. The more rare the item, the more lore and myth that surrounds it. However, fresh herbs release intoxicating aromas that awaken many senses beyond taste.

6) Eggs – Eggs Benedict with Hollandaise – Eggs ARE the symbol of birth. It’s just about the only embryo we actually eat. It’s not surprising that they’ve long been associated with passion and fertility, as it was thought raw eggs consumed before consummation increased sexual vigor and fertility. Today, it’s known that the high quality protein found in eggs metabolize quickly in the body and aid in cell structure.

Plus, if you make Eggs Benedict for a loved one, I guarantee positive results!

7) Avocado – Poached Salmon with Angel Hair Pasta and Guacamole – The aphrodisiac lore behind avocados comes from its appearance. At the same time, they were seen as resembling a testicle by the Aztecs, and thought to be too suggestive of the curves of a woman to many other ancient cultures. The truth is that avocados have the highest level of protein you can find in a plant. Only animal proteins are greater.

8) Shrimp and Shellfish – Shrimp Cocktail with Fancy Sauces- One of the simplest meals to assemble, but the most effect from a romantic dinner idea standpoint, simple steamed shrimp can be one of the easiest and best meals. Lobster, crabs, shrimp and other shellfish are high in iron and essential fatty acids that are said to improve performance. An array of dipping sauces will give you a wide variety of exciting flavors, and an opportunity to share.

9) Hot Peppers – Hot Wings with Fresh Cut Fries Capsaicin, the heat in hot peppers, increases heart rate, dilates blood vessels, and deepens breathing. Eat some hot wings, or Indian Food, and your body will react as if you’re in love.

10) Strawberries – Chocolate Covered Strawberries or Strawberry Crepes – Strawberries ARE the signal of Spring all over the world. They arrive when all the birds are singing, and the bees are gathering honey. The heart shape and sweet red juice of strawberries have given them special place in aphrodisiac lore. Combining strawberries and cream or chocolate gives you two elements to excite. If you feed strawberries to your loved one, then you’re using them to their full effect.

To enjoy the great flavor and romantic qualities of chocolate, you don’t have to wait for dessert. Adding Chocolate Chip Pancakes or Chocolate Scones to breakfast, Cocoa Mole Chicken BLT at lunch, and Mole Pesto Shrimp for dinner will enable you to have Chocolate at Every Meal.

Just because my wife supported me through culinary school so I could follow my passion doesn’t mean I owe her a lifetime of dinners. She may think so, but she doesn’t realize that learning to cook is not only a way to enjoy my passion, but it’s a way to express passion as well.

I’m excited to create new meals using aphrodisiac foods. You don’t need to be a professional chef to prepare a meal for the one you love. You don’t need to be Cassanova to be romantic. You just need some romantic dinner ideas and the rest will follow.

Having taken a little while to think about the last 15 years of fresh produce quality inspections that have passed through this office while I have been here, it occurs to me that there are only a finite number of contributing factors when I think about what really damages food within the distribution chain. This is especially true if I focus on a specific food category such as fresh produce, as I was doing this afternoon. It may warrant a separate entry to look at some different food types such as vacuum packed meat or dairy, but in terms of fruit and vegetables, if you are involved in the purchasing or distribution of fresh produce, I would estimate that controlling these 4 points would put you in control of 90% of your ‘in-distribution’ quality factors.

Food Quality Factor 1 – Time

This is, after all a perishable product. In fact, for some products it can prove extremely difficult to reduce the time in distribution to a period which is going to leave enough shelf life and remaining food quality to really get use out of the product. In these circumstances it is vital that the food distribution is set up in a way that will minimize extra time in distribution caused by incorrectly picked items as an example, or incorrectly rotated food picking in cases where stock is held in distribution centers.

Food Quality Factor 2 – Temperature

This may be the hardest element to control of all, as many organizations involved in large scale food purchasing and distribution are having to move a wide range of products in a single vehicle, which more often than not requires a single temperature. We have all had to put up with the quality impact on bananas when they are kept by a supplier in double figures Celsius to ripen at the right time for supply to the customer, then stored and distributed at three degrees to cater for those products which need low temperatures for food safety reasons, then kept out of the fridge at a retail or catering type of unit once they arrive. That change in temperature alone, aside from the effect of the lowest temperature, can be devastating.

On the other end of the scale, it can be equally difficult to maintain low temperatures during warm months during those multi-drop parts of food distribution. This entry is about food quality rather than food safety, so we won’t get stuck in the potential risks other than to food quality and shelf life expectations, but it is entirely possible for goods to encounter temperatures twenty Celsius for extended periods of what is expected to be a chilled distribution chain. Food quality will almost immediately begin to suffer under these circumstances.

Managing to control these two extremes will have a major impact on both visible food quality, such as the defects you can see on arrival at its final destination, and also on the invisible quality such as the keeping quality of what can be a very perishable food category.

Factor 3 – Handling and placement

This is the big human factor, and effective training and motivation at this stage can be invaluable. It is all too easy to pick and throw boxes around in distribution, causing crushing damage to lighter and more delicate products when they are placed under heavier items. However, a well organized picking and packing system, combined with a team who understand the basic needs of the product type they are managing can make the difference between your delivery of fresh produce being fresh and sound on arrival, or damaged to the point that you have to replace at significant cost through alternative suppliers.

All of these points are of course working from the starting premise that your product is entering your particular area of the food chain in excellent condition. Controlling food quality before that stage may be a good topic for another day!

The ABC television show “Shark Tank” recently aired an episode involving a 16 year old boy and his family from Deming, WA. The entrepreneurial young man had started a company that combines raw honey with a variety of spices, including red pepper & garlic, spicy ginger, chipotle & cinnamon, and habanero & lime. Mark Cuban, owner of the NBA’s Dallas Mavericks, and Robert Herjavec, a high-tech mogul were both interested and an offer of $300,000 was on the table for 75% controlling interest in the boy’s company, “Henry’s Humdingers”. Though the deal was ultimately rejected by the family, the exposure from the show has bolstered sales and distribution options for the fledgling condiment company.

Spice infused condiments have been popular for years with chefs looking to create unique flavor profiles for their restaurants and reputations. Popular combinations and unique pairings are all the rage in mayonnaise, ketchup, mustard, butter and salt, to name a few. One of the latest entries comes off the heels of the “Sweet & Salty” craze… “Sweet & Spicy”. The sugary kiss of a habanero pepper sounds deliciously dangerous and sets the stage for some truly inspiring combinations. For those adventurous culinarians whom understand the complexities and flavor variations of chili peppers and their spicy cousins, the combinations of flavors and “heat vs sweet” can be an exciting rabbit hole to dive into.

Obviously, honey is a very viscous substance and will require heating in order to thin the honey prior to the infusion process. Using a saucepan on medium / medium low heat would be a perfectly acceptable method… but, perhaps the use of a double boiler would be more appropriate. Bring the double boiler to a simmer, reduce the heat to low, and add the honey to the pot. Warm up the honey, stirring gently until the honey becomes easier to stir. It is recommended to use something along the lines of a chopstick or skewer to stir the honey. Add your ingredients, stir for approximately 3-minutes to infuse the spices into the honey. Let simmer for 10- minutes, stirring occasionally. Remove from heat and pour the honey into a jar for storage. Let the honey completely cool.

Where your journey takes you from here is a private affair between you and your imagination. We’ve provided you with a few examples of the basics below, but you should experiment with both the ingredients and the infusion process. Of course, that’s only half the battle… perhaps the more creative aspect of this experiment is what dish you will be pairing your spice-infused honey with.

Chile-Infused Honey

1 cup raw honey
1/2 teaspoon dried crushed red pepper
1/4 teaspoon kosher salt
2 fresh peppers (serrano or jalapeño, etc.), – sliced
1 (4-inch) fresh rosemary sprig

Stir together honey, dried crushed red pepper, kosher salt, sliced fresh peppers, and rosemary sprig in a saucepan. Cook over medium heat 2 to 3 minutes. Remove from heat and cool completely.

Cayenne Infused Honey

12 oz / or 1 cup of raw honey
1/2 tsp of cayenne powder
red pepper flakes (or crushed dried peppers)

Bring double boiler to a simmer, reduce the heat to low, add the honey to the pot. Warm the honey, stirring occasionally. When the honey can be stirred easily, add the cayenne powder to taste. Cook on low for 10-minutes, stirring occasionally. Sprinkle some crushed red pepper flakes into a glass jar. Remove the honey from the heat and pour into glass jar with the red pepper flakes. Allow honey to completely cool then chill for 24 hours. Serve at room temperature.

Bisque
a thick, rich cream soup usually containing seafood. Newer recipes may use poultry or vegetables in place of seafood. At one time bisques were thickened with rice, but today they are more frequently thickened with roux.

Bouillabaisse
a highly seasoned seafood stew made of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.

Broth & Bouillon (Stock)
a strained liquid that is the result of cooking vegetables, meat or fish and other seasonings in water.

Chowder
a thick, chunky soup or stew usually containing seafood, potatoes, and milk or cream. The word ‘chowder’ comes from the French word cauldron, which means cooking kettle. Vegetables or fish stewed in a cauldron became known as chowder in English-speaking nations (a corruption of the name of the pot or kettle in which they were cooked). The first chowders prepared on the North American continent were brought by French fishermen to Canada.

Consomme
a clear soup made of strained meat or vegetable broth, served hot or as a cold jelly.

Court Bouillon
a broth made from cooking various vegetables and herbs, usually an onion studded with a few whole cloves, celery, carrots and bouquet garni (parsley, thyme and bay leaf), perhaps with a little wine, lemon juice or vinegar; used as a poaching base for fish, seafood or vegetables.

Cream soups
soups that are thickened with a white sauce.

Gazpacho
an uncooked soup made of a pureed mixture of fresh tomatoes, sweet bell peppers, onions, celery, cucumber, bread crumbs, garlic, olive oil, vinegar and sometimes lemon juice which is served cold; also may be served ‘chunky-style.’

Gumbo
a Cajun/Creole delicacy of South Louisiana, reflecting its rich history: wild game or seafood (from the Acadians), thickened with okra (from the Africans), file (from the Indians) and/or roux (from the French). Gumbo is a thick, robust soup with hundreds of variations including chicken and sausage gumbo, shrimp and okra gumbo, oyster gumbo and seafood gumbo.

Minestrone
a thick soup of Italian origin containing assorted vegetables, peas and beans, pasta (such as vermicelli or macaroni) and herbs in a meat or vegetable broth.

Stew
a dish containing meat, vegetables and a thick soup-like broth made from a combination of the stewing liquid and the natural juices of the food being stewed.

How to Remove Fat from Soup…

Soup always tastes better and is healthier if the excess fat (grease) is removed during cooking and before serving. Try any of the following techniques to remove fat:

<> Use a large spoon to skim the fat off soup as it simmers.

<> While cooking soup, place the pot slightly to one side of the burner. The off-centered bubbling will encourage fat to accumulate on one side of the pot for easier removal.

<> A leaf of lettuce dropped in a pot of soup will absorb grease from the top.

<> To remove the last spots of fat floating on the surface, drag a clean, unprinted paper towel across the top. It will oak up most of the remaining oil.

<> Refrigerate cooked stews and soups overnight before serving. The fat will rise and solidify in a layer at the top. The fat may then be removed by breaking it up into large pieces and lifting it away with a spoon.

<> When in a hurry to skim the fat from soup, float an ice cube in the soup to help congeal the fat and make it easier to remove.

If the Soup is too Salty…

Try one of the following methods to correct over-salting:

(1) Add a whole, peeled raw potato to the soup and simmer for 10 to 15 minutes. The potato will absorb the salt. Remove the potato before serving the soup. (Do not discard the potato – it is perfectly good for later use in another recipe.)

(2) Stir in 1 teaspoon of vinegar and 1 teaspoon of brown sugar for each quart of liquid.

To Thicken Soup…

The best method of thickening most soups and stews is to remove some of the cooked vegetables, puree them in a blender, and return the pureed mixture to the soup. (Do not fill the blender more than one-third full with hot vegetables to prevent getting burned from splashes of hot puree.)

In the event that the soup is short on vegetables or there are none in the soup, try one of the following thickening techniques:

<> Make a paste of all-purpose flour mixed with twice as much cold broth or water. The ratio of flour to liquid is 1-1/2 teaspoons of flour to 1 tablespoon of liquid for every 1 cup of soup. Slowly stir the paste into simmering soup and continue to simmer for 5 to 10 minutes.

<> A roux of butter and flour may also be used as a thickener. The longer the roux is cooked, the darker and more flavorful it becomes. Be careful not to scorch the roux or it will give the soup an unpleasant burned taste.

<> Cream is another alternative to not only thicken, but add a luxurious richness to soups.

<> A cornstarch slurry of 1 part cornstarch to 2 parts liquid will also thicken soup; do not boil or the solution will break down.

Freezing and Reheating Soup...

Most soups freeze beautifully. Consider preparing large batches of soup so that there will be extra to freeze and serve at a later date.

<> Chill soup in the refrigerator and skim off any fat that rises to the surface before freezing.

<> Freezing cream-based soups may cause separation. If the soup does separate while reheating, whisk vigorously with a wire whisk or try blending it in a blender for a few minutes to smooth it out.

<> Reheat frozen soups in the microwave or thaw at room temperature and heat in a heavy saucepan over low heat on the stovetop.

<> To avoid overcooking starchy ingredients like potatoes, pasta and rice, heat thawed soup only long enough to warm throughout.

Miscellaneous Soup Making Tips and Info…

<> If the soup is not intended as the main course, count on one quart of soup to serve six adults. As a main dish, plan on two servings per quart.

<> A hot soup will help recondition the palate between meal courses or after consumption of alcoholic beverages.

<> Ideally, cold soups should be served in chilled dishes.

<> Adjust seasonings of cold soups just before serving. Chilled foods tend to dull the taste buds and will require more seasoning than hot soups.

<> Be aware that herbs will have a more intense flavor if added at the end of the long cooking process.

<> Savory soups and stews always taste better if made a day or two in advance, refrigerated and then reheated just prior to serving.

<> Wine is a wonderful flavor addition to soups and stews. When using wine in soup, use less salt as the wine tends to intensify saltiness. Wine should be added at a ratio of no more than 1/4 cup of wine to 1 quart of soup.

<> Beer is also a good addition to soups and stews. A good rule of thumb is 1 cup of beer to 3 cups of soup.

<> Freeze the liquids drained from canned mushrooms or vegetables for later use in soups or stews.

<> Since liquids boil at a lower temperature at high altitudes, cooking time may need to be extended at altitudes above 2500 feet.

<> Soups and stews should only simmer while cooking, ‘never’ brought to a hard boil.

“Is it soup, yet?”

Naturally, the best soups are made with a base of homemade broth and fresh ingredients, but this method can be very time-consuming and labor intensive. If you like, time spent in the kitchen preparing soup may be reduced by using canned or frozen broths and vegetables while still yielding an excellent product.

Remember, there are no really good ‘quick’ soup recipes because any truly good soup needs time during preparation for flavor to fully develop. Always plan on providing enough time to prepare a really good soup or stew.

Copyright ©2005 Janice Faulk Duplantis
About the author: Janice Faulk Duplantis, author and publisher, currently maintains a website that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit Bedrock Press at: http://www.bedrockpress.com to see all it has to offer. In addition to writing syndicated culinary articles, Janice publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.