Foodsite Magazine

Cabbage, Many Textures, Many Ways to Prepare

Cabbage can be pickled, fermented for dishes such as sauerkraut, stewed, steamed, cabbagebraised, sautéed or eaten raw. The general cabbage family includes the non-crinkly-leaved common green cabbage, dark red, long-leaved bok choy and the tiny Brussels sprouts. Crinkly-leaved cabbages are Savoy and longer-leaved Napa. This article will concentrate on ways prepare regular or savoy green cabbage.

Cabbage’s variety of preparation textures.

Raw, sharp-flavored, crunchy

Crisp when quickly stir fried

Tender and sweeter when cooked a long period

 

Different nationalities tended to adapt cabbage differently.

The Dutch pickled it as sauerkraut used a lot on sailing vessels

The Germans adopted it mightly and became known as “Krauts.”

The English created their Bubble and Squeak

The Irish loved their Colcannon

North Americans heavily adopted cole slow and many other dishes.

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Menu Sampling UNION SQUARE CAFE NYC

  • Scallop Crudo
  • Ricotta Gnocchi
  • Mezzi Paccheri
  • Grilled Lamb Chops Scotta Dita
  • Yellowfin Tuna Burger
  • Romano Bean Melt
  • Shrimp & Squash Fritters with Ramp Remoulade
  • Pan-Roasted Chicken with Parmigiano Bread Pudding

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Lychee, Ugly to Look At, Delightful to Taste

Lychees look like rough, prickly-surfaced, tiny tennis balls, anything but edible. Once it’s bestlycheeinkish-dark red, dull skin is removed, you will find a white, translucent flesh surrounding a dark brown pit, the lychee’s seed. Structurally, it reminds one of eating a cherry. Lychee (a.k.a. litchi, leechee) fruit gives a taste described as agreeably sweet, yet satisfyingly tart, chewy and juicy. At the end of this, we have included a link to a recipe for Lychee Martinis.

As is so often the case, the U.S. has been slow to adapt a taste for lychees, while the Asians, for centuries, have used them in main dishes, snacks and in bowls, over ice, as dessert. The Chinese meaning for lychees is “gift for a joyful life,” and they are sometimes known as a Chinese Cherry.

Available canned or dried, the dried lychee fruit then becomes lychee nuts though never classified as a nut. Fresh is the favorite way to consume lychees. Continue reading

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Menu Sampling THE HOUSE RESTAUTRANT, MERRION HOTEL, DUBLIN IRELAND

  • Toonsbridge Mozzarella with Merinda Tomato
  • Irish Crab Broth
  • Orange-Cured Clare Island Salmon
  • Spinach, Pomegranate, Feta and Quinoa Salad
  • Free Range Pork Chop with Apple Chutney, Black Pudding
  • Pan-Seared Union Hall Whiting Fillet
  • Homemade Potato Gnocchi
  • Caramelized Appricots
  • Merrion Chocolate Mille-Feuille

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Papayas, Delicious and Easy to Prepare

Large papayas can seem ominous because they’re big, and many don’t know how to enjoy papayathem.

Called the, “fruit of angels,” by Columbus, a chilled papaya, smooth, buttery, sweet, yet a bit musky, can be a delicious treat! Its exciting, smooth, buttery, bright orange flesh can make a hot summer’s eve watermelon seem “ho-hum.”

Papayas (a.k.a. Paw Paw)  can be as long as 20 inches, but most are more like 8 inches in length. The outside of an oval papaya is rather smooth and a medium shade of green rapidly turning yellow.

Like pineapple, papayas contain the enzyme, papain, used to tenderize meat. The many black seeds of the papaya are edible, having a peppery taste. People chew them whole, or blend them into salad dressings.

Papayas were favorites of native Indians and relished by Portuguese and Spanish explorers when they passed through Central America and the Caribbean. Today we get papayas from growers in the U.S, Mexico and Puerto Rico. Continue reading

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Menu Sampling GATO, NEW YORK CITY

  • Yellow Tail Salsa Torres
  • Eggplant Manchego
  • Mussel & Razor Clam Salad
  • Piquillo-Filled with Raw Tuna
  • Beef Crudo with Pickled Fresno Chiles
  • Crab Risotto
  • Pizza with Lamb Sausage
  • Scrambled Eggs with Almond Romesco
  • Charred Carrots, Parsnip Chips, Harissa, Mind, Yogurt
  • Chocolate Crema Catalania with Toasted Hazelnuts

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