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SQUASH FOOD WASTE!

November 2, 2015

photo @Sarah_Phillips

#NOFOODWASTE NOVEMBER

Squash are the ultimate sign of autumn and the approaching holiday season. Not only do edible squash grace the markets and our dinner tables, but gourds and pumpkins also take up residency on our doorsteps—welcoming us home, inviting in family and visitors, and telling of the warmth, coziness and cheer that await inside.

Not much feels more like fall than sitting down to a meal with roast squash—the smells that fill the house from its time in the oven, and the sweet creaminess of its warm flesh. Squash is a fruit, after all (the internal seeds give it away). But besides pumpkin pie, squash is typically used in savory dishes. And with Thanksgiving fast approaching (mental note: now is the time to order your heritage bird!), squash recipes are abound, begging to be cooked.

While the upcoming holiday is often focused on the recipes and eating a delicious meal (don’t get us wrong, we Foodstanders love our food), it’s truly about being thankful and appreciative for everything that we have—loved ones and food alike. An amazing way to celebrate the people we love is cooking an amazing meal for them. And the best way to celebrate the beautiful food on our plates? Join Foodstand in pledging a #NoFoodWaste November, by being mindful of the ways in which we can get the most out of our food. How? Click to tweet your #NoFoodWaste pledge. Then share your good no-food-waste deeds on the Foodstand app and apply #NoFoodWaste. Yes, we have prizes for the top posts. But really, feeling good about using ingredients to their fullest potential is the best reward. #NoFoodWaste is good for the planet, ourselves, and our wallets!

Less food waste, huh? Yes. Take squash for example. Instead of tossing the seeds, clean and roast them with sea salt like Foodstander @Tiffany for tomorrow’s snack. And all the peelings and squash guts (that’s the technical term) can be composted, returning the nutrients to the soil to help grow more squash. Using the whole thing is a great way to have #NoFoodWaste. And if you want more ideas, check out Foodstand’s #NoFoodWaste November Tips, our top 5 ways to help you cut food waste in the kitchen, to start you on your way.


EAT & DRINK


STUFFED ACORN SQUASH by foodbymars

INGREDIENTS

1 medium acorn squash
1/2 cup of uncooked wild rice
2 handfuls of dried cranberries
1 handful of chopped walnuts
6 tsp of tahini sauce
dash sea salt
dash pepper
*optional for non-vegans: dash of grated parmesan cheese

METHOD

Pre-heat the oven at 400f degrees while you chop the acorn squash in half, lengthwise and remove the seeds from the centers.

On a baking sheet, drizzle olive oil and lightly season squash with salt and pepper, place the two halves down on the flat inside, side. Roast for approx. 30 minutes (I left mine in for 40 because I love it caramelized on top!)

While the squash is roasting, cook your rice according to the package directions (should be 1/2 cup wild rice and 1 1/2 cups water, boil, then simmer covered for 30 mins). If you prefer to do white or brown rice, go for it!

When squash is finished, flip over and set aside. When the rice is finished cooking, mix in the cranberries, and spoon mixture into the centers of the squash.

Drizzle the tahini (3 tsp for each half) over the rice mixture and place in the oven for approx. 10 minutes.

Roughly chop the walnuts and sprinkle over, as well as cheese if you’re using it. Serves 2.

 


MINI APPLE CIDER PUMPKIN DOUGHNUTS by chefshauna

INGREDIENTS

2 cups oat flour (I made my own version by grinding gluten-free oats in my blender)
2 tsp baking powder
1/4 tsp + 1 dash salt
1 1/4  tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 cup pureed pumpkin
3/4 cup apple cider
1/3 cup maple syrup
1/4 cup melted coconut oil
Optional: cinnamon and sugar for coating

METHOD

Preheat the oven to 350*. Whisk together the dry ingredients (oat flour, baking powder, salt, cinnamon, nutmeg, ground cloves and ground ginger) until mixed thoroughly. In a separate bowl, mix the wet ingredients (pureed pumpkin, apple cider, maple syrup and melted coconut oil). Add wet mixture to the dry mixture a little at a time and combine. 

If you have a mini doughnut pan, that works perfectly, if not, a regular cookie will work just fine! Either way, spray or oil your pan. Add your batter to a large freezer bag with a spatula. Twist the end like a pastry bag and squeeze the batter down towards the corner of the bag where you can snip off the tip. Using the bag, either fill the doughnut pan or create doughnut shapes on your cookie sheet by outlining small circles. 

Cook doughnuts for 10 minutes. In a clean bowl, mix cinnamon and sugar together to create a coating for the doughnuts. After 10 minutes, take the doughnuts out of the oven and allow to cool for 1-2 minutes before dunking each of the doughnuts in cinnamon and sugar and placing back in the pan. Cook for an additional 10 minutes with the coating. 

If you’d rather not add the sugar coating, cook doughnuts straight through for 15-20 minutes and lightly sprinkle cinnamon on top before serving. Makes about 22 doughnuts.

Ingredient Feature

HEY THERE, HOT STUFF!

October 26, 2015

Photo @sunnysideup

DIVING INTO HOT SAUCE

Every hot sauce has its own personality. Some add a nice flavorful zing, while others leave you crying and your mouth on fire, willing to trade your arm for a glass of milk or a sugar cube to kill the burn. Chili peppers, the main ingredient in hot sauce, are measured on the Scoville scale to assess their heat (designed by American pharmacist Wilbur Scoville in the early 1900s). To give you an idea of the range, the spiciest Carolina Reaper earns a frightening 2.2 million Scoville units, while the mild Banana pepper scores a mere 900 units. And the Bell pepper? A whopping 0 units.

In addition to having different heat levels, hot sauces made from various peppers have nuanced flavors— though if you decide to brave it and try a hot one, your taste buds might not be able to taste anything at all! The classic Tabasco Sauce is made from, you guessed it, tabasco peppers; Cholula’s main ingredients are pequin and arbol peppers; and Frank’s RedHot is made from cayenne peppers, just like the first commercially bottled sauce from Massachusetts in 1807. What do these three have in common? They’re all delicious with eggs! Want to add some heat to your Vietnamese Pho? Try Huy Fong Foods’ Sriracha made from red jalapeños. Love Mexican food? Make it come alive with Tapatío, rumored to be made from pequin and chile d’arbol peppers, though it’s sort of a secret.

Like with anything, some people may love one hot sauce and dislike another. The best way to test what hot sauce gives you that perfect spark? The Brooklyn Grange’s hot sauce making workshop tomorrow night, Tuesday October 27th! (Foodstanders get 50% off with promo code FOODSTAND). Now that’s the way to get fired up for a ghoulish Halloween!


EAT & DRINK


CHILI MUSHROOMS AND AVOCADO BAGEL by gingerandchorizo

INGREDIENTS

For the chili sauce (with leftover sauce, keep in fridge)
1 tbsp. Gochujang – Korean chili paste
1 tbsp. Miso paste
2 tbsp. Toasted sesame oil
1 tbsp. Tamari or soy sauce
1 pinch of sugar
1/2 clove of garlic, minced
For the bagel
1 Ripe avocado
A dash of Lemon Juice
150 g Oyster mushroom, brush cleaned and roughly sliced
2 sesame seed bagels, sliced in half
Toasted sesame seeds for garnish

METHOD

Combine all the ingredients for the chili sauce until smooth and set aside.

In a skillet, fry the oyster mushrooms with a splash of vegetable oil until golden brown. Add 1 to 2 teaspoons of the prepared chili sauce to the mushrooms and remove the skillet from heat. Mix well until all the mushrooms are coated with the sauce. Set aside.

Halve and stone the avocado, then peel and slice it and add a dash of lemon juice on it to prevent it turning brown.

Toast the bagel halves, spread the avocado on the bagel and lay the cooked spicy mushrooms on top, garnished with the toasted sesame seeds, serve while it is still warm.

Serves 2

 


MEXICAN SWEET SPUDS by annefood

INGREDIENTS

4-6 small sweet potatoes
5 medium cloves garlic, minced
1 onion, divided- 3/4 roughly chopped, 1/4 finely diced
2 teaspoons ground cumin (or more if desired)
a few dashes Cayenne pepper (or more if desired)
2- 15 ounce cans black beans, rinsed and drained
2- 10 ounce bags of frozen sweet corn, defrosted (or fresh corn kernels off the cob if it’s in season!)
1 bunch of cilantro, chopped and divided
2 limes, halved
sea salt and freshly ground black pepper
extra virgin olive oil
4 ounces chèvre, crumbled into pieces, for serving
guacamole, for serving
hot sauce, for serving

METHOD

Preheat the oven to 450 degrees. Rinse and dry your sweet potatoes, and chop the gnarly ends off. Wrap the potatoes in aluminum foil (either all in one bundle, or individually- it doesn’t matter) and place them on a sheet pan in the oven for about 60-75 minutes. They should be soft throughout, and starting to caramelize on the bottom when fully cooked.

Meanwhile, add 2 tablespoons of olive oil to a medium sauce pan over medium heat. Add the garlic and the 3/4 of your onion that is roughly chopped. Add the cumin and cayenne, a couple pinches of salt, and about 5 grinds of black pepper. Stir occasionally until the garlic and spices become fragrant, and the onion begins to soften. Add the black beans, and stir again. Continue to cook until the beans start to bubble slightly. Turn off the heat and set aside.

While the beans are cooking, combine the corn, the remaining 1/4 finely diced onion, and 1/4 cup of the chopped cilantro in a bowl. Add a good splash of olive oil, a pinch of salt and a couple grinds of black pepper. Squeeze 1/2 of a lime over the mixture, and stir to combine. Set aside.

To assemble, slice the sweet potatoes down the middle. Top with some of your bean mixture, and some crumbled chèvre right on top of the hot stuff so it gets nice and soft. Follow that with some corn mixture, and a good dollop of guacamole. Garnish with cilantro, and squeeze some lime juice on there too. And last but not least, finish it off with hot sauce!

Serves 4-6

Ingredient Feature

Don’t be an impasta

October 14, 2015

Photo Credit: Foodstander JenniferEmilson

For years pasta was a go-to staple meal for American families. Quick and easy to cook, has lots of yummy carbs, and is low in fat. I guess times have changed! Pasta is used more sparingly in our lower carb, higher fat diets. But it’s definitely still as delicious! And what with the rise of gluten-free pasta made from brown rice or quinoa, it can satisfy one’s need for whole grains. And be a healthful vehicle for delicious veggies, or even be made from veggies, as the latest zucchini noodle trend and brilliant usage of spaghetti squash have shown.

And since National Pasta Day is this Saturday the 17th, we’re giving full permission to all you carb-fiends to get your linguine on, and enjoy a bowl or two.

Pasta means “paste” in Italian, and today we’re focusing on Italy-inspired dishes that make you want to say “mangia mangia” and twist spaghetti around your fork. But it’s important to remember that Asian noodles pre-date Italian pasta, and China likely deserves credit for the birth of the Italian variation, though with such a long history it’s hard to be sure!

Noodles of different origins vary greatly, but traditional Italian noodles are made from durum wheat flour (or semolina) and water or egg. And while we in the United States are most familiar with dried pasta (often imported from Italy), fresh pasta came first. The dried variety was created to preserve this fresh and highly perishable staple. You’ll often find that dried pastas are made with water, and fresh pastas with egg, but that’s not a hard and fast rule. What you can count on is that dried pasta has a firmer texture making it better suited for heavier sauces, while fresh pasta is delicate and best appreciated with a lighter preparation.

HOW TO STORE

Dust fresh pasta with flour and wrap it to store in the fridge for a couple of days before using, if necessary. Dry pasta can be stored for a very long time in an airtight container in a cool, dry place such as your pantry.

 

 

 

CONCHIGLIE

Photo credit: The Cook’s Thesaurus

 


 

 

FARFALLE

Photo credit: The Cook’s Thesaurus

 

 


 

 

STROZZAPRETI

Photo credit: The Cook’s Thesaurus

 


 

 

ORECCHIETTE

Photo credit: The Southern

 


 

 

BUCATINI

Photo credit: Cookstr

 


 

 

AGNOLOTTI

Photo credit: The Cook’s Thesaurus

 

 


Marcella Hazan’s Tomato Sauce with Onion and Butter

Recipe by Marcella Hazan, courtesy of Food52; Photo credit: James Ransom

An absolute classic from Marcella Hazan, the ultimate Italian cookbook author who brought favorites from Italy to home kitchens across the United States. National Pasta Day would not be complete without mention of and tribute to this perfect recipe.
Serves 6.

Ingredients:

2 pounds fresh, ripe tomatoes (prepared as described below); or 2 cups canned, imported Italian tomatoes, cut up, with their juice
5 tablespoons butter
1 medium onion, peeled and cut in half
salt to taste

Method:

Put either the prepared fresh tomatoes or the canned in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.

Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.

Taste and correct for salt. Before tossing with pasta, you may remove the onion (as Hazan recommended) and save for another use, but many opt to leave it in. Serve with freshly grated parmigiano-reggiano cheese for the table.

HOW TO PREPARE FRESH TOMATOES:

The blanching method: Plunge the tomatoes in boiling water for a minute or less. Drain them and, as soon as they are cool enough to handle, skin them, and cut them into coarse pieces.
The freezing method (from David Tanis, via The Kitchn): Freeze tomatoes on a baking sheet until hard. Thaw again, either on the counter or under running water. Skin them and cut them into coarse pieces.
The food mill method: Wash the tomatoes in cold water, cut them lengthwise in half, and put them in a covered saucepan. Turn on the heat to medium and cook for 10 minutes. Set a food mill fitted with the disk with the largest holes over a bowl. Transfer the tomatoes with any of their juices to the mill and puree.


Featured Pasta Recipes from Foodstand Posts!

Wondering how to make that inspiring post you saw on Foodstand?
Here are your fellow Foodstand friends with their recipes!

Tagliatelle with Fresh Greens

Homemade by annefood
This recipe calls for a chiffonade (thinly sliced strips) of basil, which sounds more complex than it is. The best way to do this is to stack the leaves on top of each other, about 8 in a pile, and roll them lengthwise into a cylinder before slicing across with a sharp knife. It helps release the basil’s flavor.

Ingredients:

9 ounces dried Tagliatelle egg pasta
1 head radicchio, cored and chopped
2 ounces arugula
1 cup packed basil leaves
1 large clove of garlic, pressed
2 tablespoons freshly squeezed lemon juice
the zest from 2 lemons
1/4 cup extra virgin olive oil, plus more for drizzling
sea salt and freshly ground black pepper
3 ounces chèvre, crumbled
1/4 cup pine nuts, toasted

Method:

Cook your pasta according to package directions until al dente. Meanwhile, whisk together the garlic, lemon juice and zest, olive oil, a good pinch of salt and black pepper. Set the dressing aside.

Add the radicchio and arugula to a large bowl. Chiffonade your basil, and toss that in too. Drain your cooked pasta, and add it on top of your greens, along with the dressing. Toss to coat. Add the crumbled chèvre and toss so it melts slightly, and top with your toasted pine nuts. Drizzle with additional olive oil, and grind some more black pepper to garnish.

Serves 4

 

Pecan Pasta Sauce

Homemade by Cravingsinamsterdam
I love this rich pecan sauce. It’s not something I eat very often but when I do, it is so satisfying. It is super easy to make. This recipe serves 3.

Ingredients:

3 medium white onions, sliced
2 tablespoons of olive oil
4 sprigs of thyme
1 garlic clove, minced
100gr of pecans, chopped
250ml cream
½ cup of milk
40gr of grated parmesan
Salt to taste
Pepper to taste
¼ cup of the pasta cooking water
400gr of the pasta of your choice

Method:

Over medium heat, add the olive oil to a large pan. Add the sliced onions and thyme. Cook for 5 minutes, stirring from time to time. Then lower the heat and cook for another 4 minutes.  Add the garlic, pecans, cream and milk. Stir and then put it all in a blender. Add the grated parmesan and blend.  Add salt and pepper to taste.

Cook the pasta as instructed on the package.  Reserve ¼ cup of the pasta cooking water to loosen up the sauce.

Add the reserved pasta water to the sauce and mix until combined.

Mix the cooked pasta with the sauce and serve it right away. If you want, you can add a bit of chopped pecans and some thyme leaves to decorate the plate.


More Pasta around Foodstand!

 

 

Pasta needs good eggs/flour.

Posted by: MLapi

 

 


 

 

Kabocha, sweet yam and tofu

Ingredients: Pasta, extra firm tofu, kabocha, yam, carrot, potato, red onion, scallions

Posted by: honey_and_velvet

 


 

Avocado pasta for dinner! I blended 2 avocados with greek yogurt, lime juice, celery salt, coriander, cayenne, garlic powder & pepper. Topped it with a fried egg & chili flakes.

Posted by: Cravingsinamsterdam

 


 

Spent the afternoon making homemade Spinach Ricotta Ravioli. I love working with fresh dough and making them one by one.

Ingredients: Pasta, ricotta cheese, spinach, egg

Posted by: Anita

Ingredient Feature

Grow a pear.

October 7, 2015

Photo Credit: Foodstander sugardetoxme

Pears are the peaches of fall— the delicate, perishable gems that epitomize the season with their juicy sweet flesh. A ripe Bartlett melting in your mouth… it even tastes like you should be wearing boots and a cozy sweater. But eating a pear out of hand is only one of many ways to enjoy them. From breakfast with oatmeal or in a smoothie (skip the banana and try adding pear!), to lunch in a frisée salad with cheese and nuts, dinner in a gourmet grilled cheese sandwich, and finally dessert in an upside-down cake or poached on sautéd bread with cream. Oh, and we can’t forget drinks— pear brandy or hard pear cider… It was just Oktoberfest, after all.

Did you know that the vast majority of pears in our country are grown in Oregon and Washington? While the East Coast has its share of trees, the climate in the Pacific Northwest is perfect for pears. They are high in soluble fiber (higher than apples), making them great at helping to lower bad LDL cholesterol. They are chock-full of vitamins and minerals that fight free radicals and boost the immune system. And supposedly a glass of pear juice even helps bring down a fever!

HOW TO CHOOSE/STORE

Don’t be deterred by a firm pear. Pears ripen from the inside out, so by the time the skin is nice and soft, you’ll likely have a mushy mess in the middle. Another fun fact: if allowed to ripen fully on the tree, pears can develop a gritty texture, so they are one of the few fruits that are picked before they are ready to be consumed. Let pears sit on the counter at room temperature until the fruit gives slightly when pressed near the stem— then you know it’s ripe, and ready to be devoured. Not ripening quickly enough? Put them in a paper bag to trap the ethylene gas they release and hasten the ripening process. Ripe too early? Store them in the fridge.

 

BOSC

Photo credit: USA Pears

The Bosc pear’s flesh remains quite firm when ripe, so it can be hard to tell when the pear is ready to eat. Look for a bit of wrinkling around the base of the stem. The firm texture also means it’s great for poaching! And while the russet skin is beautiful, peel it off before you stick the pears in the pan.

 


CONCORDE

Photo credit: USA Pears

Like the Bosc, the Concorde remains firm when ripe, and stands up well to baking and cooking. It is sweet with a slight vanilla flavor, and tends not to brown as much as other varieties once cut, making it perfect for cheese boards and salads as well.


 

GREEN ANJOU

Photo credit: USA Pears

The Green Anjou is less sweet than other varieties, and has a nice citrus flavor. This pear is perfect in a salad with a bright vinaigrette, but it also stands up well to baking. Looking for some color? Try the slightly sweeter Red Anjou as well.


 

COMICE

Photo credit: USA Pears

This French pear is unbeatable. It’s silky in texture and irresistibly sweet and juicy, making it the perfect choice for a tasty treat directly from the tree. Plus it’s beautiful— the color of its skin ranges from green to yellow with splashes of red.


 

RED BARTLETT

Photo credit: USA Pears

While sweeter and more floral in flavor than the traditional yellow Bartlett, both pears are actually quite similar. They are an early season pear, ripening in late summer to early fall, and are excellent for canning due to their sweetness, texture and acidity.


 

SECKEL

Posted by: USA Pears

Likely the only truly American variety, this pear has a short growing season. Don’t underestimate the Seckel due to its tiny size— it is often called the sugar pear because of its robust sweetness. Quite versatile, the Seckel is great with cheese and wine, cooked, and raw.


Gorgonzola Walnut Crostini With Pear Salad

Recipe by David Tanis, courtesy of the New York Times; Photo credit: Jim Wilson

Fall fruit, warm crostini, fresh salad. If this isn’t Autumn, we don’t know what is. Serves 4-6.

Ingredients:

VINAIGRETTE
1 small shallot, finely diced
1 tablespoon sherry vinegar
 Salt
 pepper
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
1 tablespoon walnut oil or olive oil
CROSTINI
2 tablespoons olive oil
1 large onion, sliced 1/4-inch thick
 Salt
 pepper
½ teaspoon finely chopped rosemary
6 slices rustic whole-grain bread or ciabatta, 3/4-inch thick
3 to 4 ounces Gorgonzola dolce
20 to 24 walnut halves
PEAR SALAD
8 ounces mixed bitter greens, like radicchio, curly endive and escarole
½ cup finely chopped pale interior celery stalks and leaves
2 or 3 ripe pears

Method:

Make the vinaigrette: Put the shallot in a small bowl with the vinegar and a good pinch of salt and pepper to taste. Let macerate for 5 to 10 minutes. Stir in the mustard, then whisk in the oils. Taste and adjust seasoning.

Make the crostini: Heat the oil in a skillet over medium-high heat. Add the onion and brown, turning frequently. When it begins to soften, season generously with salt and pepper; reduce heat to medium. Continue cooking for about 5 minutes, until nicely caramelized. Add the rosemary and transfer to a bowl to cool to room temperature.

Heat the oven to 400 degrees. Put the bread in the toaster until lightly browned, then lay the slices on a baking sheet. Spread about 1/2 ounce Gorgonzola on each toast, then top with the onion mixture and 3 or 4 walnut halves. Bake on the top shelf of the oven until bubbling and lightly browned, 5 to 7 minutes. Cut into wedges if desired.

Assemble the salad: Put the greens and chopped celery in a low wide salad bowl. Just before serving, lightly sprinkle with salt and pepper, then toss with half the vinaigrette, just coating the leaves. Peel, core and slice the pears. Dress the slices with the rest of the vinaigrette in a separate bowl, spoon the pears over the salad, and serve with the warm crostini on the side.


Featured Pear Recipes from Foodstand Posts!

Wondering how to make that inspiring post you saw on Foodstand?
Here are your fellow Foodstand friends with their recipes!

Cocoa Pear Chips

Homemade by foodbymars
They should last you 2 days so you can make ahead. I used a slicer, as cutting by hand would probably be more trouble than it’s worth. But if you’re feeling ambitious, make sure to slice them thin!

Ingredients: 

3 firm pears
3 tbsp sugar
3/4 tsp cinnamon
2 tbsp cocoa

Method: 

Preheat oven to 275 degrees. Halve each pear and using a melon baller or ice cream scoop, cut out the core (including the stem). Using approximately 1/8-inch setting on a mandoline, slice each pear half into thin slices (should make about 10 slices for each half).

Mix sugar and spices in a small bowl. Place pears on parchment paper lined baking sheets, pat slices dry with a paper towel. Sprinkle the spice mixture over the pear slices and bake for approximately 1 hour until dry, turning the tray once after the first 3 minutes for even cooking. Cool on rack or sheet. Store airtight up to 2 days.

 

Provençal Roasted Chicken with Pears and Shallots

Homemade by foodbymars

Rubbing the chicken with herb butter under the skin and keeping just salt and maybe pepper on the top is the only technique I’ll ever need for roasting a chicken again. It’s so easy yet tastes like it took you all day. My husband and I didn’t even get to plate this before it somehow disappeared…

Ingredients:

3.5lb Whole Organic Chicken
3 large shallots
3 pears (Bartlett and/or Bosc)
4 tbsp organic butter
1/2 tbsp herbs de provence (mix of thyme, marjoram, savory, oregano, etc.)
2 large garlic cloves
1/2 tbsp fleur de sel

Method: 

  1. Pre-heat oven to 420 degrees (400 w/ convection). Prep a rack over a roasting pan.
  2. Slice pears and shallots flat (slice most on the thicker side, but still flat and save some pieces to slice very thinly to stuff the chicken with). Spread thick pears and shallots on top of the rack.
  3. Separately, clean chicken by removing insides from the center and discarding (or if you want to cook or make broth, save it for later). Pat chicken dry with paper towels, you don’t want there to be excess moisture to steam the chicken.
  4. In a food processor, add cool butter, garlic and herbs and pulse until blended. 
  5. Using clean hands, spread butter underneath the skin on the: breasts, back, and legs. Clean your hands because they’ll be super oily and transfer the chicken directly on top of your sliced pears and shallots. Do your best to cover them completely as any pears and shallots that are totally exposed may burn.
  6. Stuff the chicken’s inside with thinly sliced pears and shallots, you can also spread any excess butter in there.
  7. Sprinkle sea salt/fleur de sel over top of chicken and optionally tie the legs and wings with cooking twine (it will keep the meat moist).
  8. Pop your bird in the oven and roast for approx. 1hr 20mins (without convection on 420 degrees) or 50min-1hr (with convection on 400 degrees) – do not pull the chicken out until you’ve probed it with a meat thermometer. It’s done when the thickest part of the chicken has reached 165 degrees.
  9. Remove chicken and let rest for 10-15 minutes, place on a serving dish with pears and shallots, carve and serve hot! 

 Serves 3-4


More Pears around Foodstand!

 

 

Note for later- crisp and delicious pear cider I had at Bon Chon Chicken, of all places…

Posted by: LannyGoLightly

 

 


 

 

 

Cranberry pear pie with maple meringue.

Posted by: Carissas_Breads

 


 

Early am baked apple pear oatmeal with steamed almond milk and rose chai latte!

Ingredients: Almond milk, apple, Bosc pear, maple sugar, maple syrup, raisins, walnuts, rolled oats, dried rosebuds, chai tea, pecan

Location: Nourish Kitchen + Table

Posted by: SimplySeema

 


 

Parsnip, pear and chestnut soup. Savory cheese and herb bread. Both adapted from Around My French Table by Dorie Greenspan. Lunch on!

Ingredients: Bartlett pear, cheddar cheese, gruyere cheese, chestnuts, parsnips, parsley, chives

Posted by: JenniferEmilson

Ingredient Feature

What a fun-guy!

September 30, 2015

Photo Credit: Foodstander whynotfresh

Mushroom foraging is like fishing and hunting— you go out into the wild, and (hopefully) return with a catch or harvest you’re pretty darn proud of. One that you want to show your mom, photograph and hang on the wall (or share with Foodstand!). And then enjoy, bite by bite, with friends and family. It’s true that we do have access to farmed mushrooms all year round (thanks to climate control and the mushroom log), but fungi aren’t without their seasons. And fall is a wonderful time to bring mushrooms into the kitchen!

One of the best things about mushrooms? Their versatility. Mushrooms make a fantastic vegetarian option, such as portobellos on the grill. They also compliment meat perfectly, both poultry and steak alike. And they’re even delicate enough for fish, adding some richness without overpowering the delicate flavors. (Check out the documentary for Oceana’s Save the Oceans, Feed the World campaign. Oceana is working to restore the world’s fish population so we can eat fish with delicious mushrooms for ages to come!)

HOW TO STORE

First things first- if your mushrooms came from the grocer’s in a plastic container, get ‘em outta there! They’ll get claustrophobic and turn slimy if overcrowded. Spread them in a dish in your fridge, but be sure to cover them with a damp cloth because you don’t want them to dry out either. Alternatively, they’ll keep in a brown paper bag.

HOW TO CLEAN

Wiping them with a dry or barely damp cloth or brush is best. Mushrooms have a fairly high water content, and you don’t want to make them soggy.

HOW TO COOK

One option is to eat them raw! Perhaps not really cooking, but it’s great when ingredients can be eaten raw or cooked. Certainly makes them versatile for the weather and the type of dish, which is great for a product that is available year-round. Slice them thinly and add to a bowl with shaved parmesan cheese and parsley leaves. Toss with a simple dressing of lemon and extra virgin olive oil, and garnish with flaky sea salt.

If you do decide to use the stove, the key to cooking mushrooms is getting all of the moisture out so that they turn a lovely golden brown. Cook them on medium-high heat, in a shallow pan, and be sure not to overcrowd them. The mushrooms will release their liquid after a few minutes of cooking, and once the liquid has evaporated, you’ll start to get some good color.

 

CREMINI

Photo credit: the kitchn

Ever wonder why those “baby bella” and cremini mushrooms you see at the store look exactly the same? It’s because the are! Agaricus bisporus, for all of you fungi nerds out there. Just thinly slice them— they are delicious raw.


 

MOREL

Posted by: MLapi

A springtime foraging favorite, the morel looks similar to its sometimes poisonous doppelgänger. You can identify a true morel by its hollow stem, and cap that attaches at the bottom.


 

CHANTERELLE

Posted by: gustin

Summer is the prime time for wild chanterelles. Their rich complex flavor is released when cooked in fat, so add them to a pan with butter or olive oil and cream.

 


 

HEN OF THE WOODS

Posted by: HealthyHarlequin

These fall fungi are found late August through November, depending on the weather and location. They can grow to be quite large, so slice them up before giving them a good sauté. Trade secret- they’re absolutely delish on pizza.

 


 

OYSTER

Posted by: MLapi

While quite exotic in appearance, oyster mushrooms are mild in flavor. They are very delicate and cook quickly, so add them to a dish toward the end of the cooking process.


 

SHIITAKE

Posted by: Jocelyn

The flavor and texture of shiitakes make them incredibly versatile. These cold season mushrooms are particularly tasty when eaten raw, though they also cook up perfectly in a stir-fry. They dry well too, and their umami flavor is strengthened when reconstituted in water.


Fresh and Wild Mushroom Stew

Recipe by David Tanis, courtesy of the New York Times; Photo credit: Fred R. Conrad

“Spooned over pasta, or nestled up to a soft mound of polenta, it evokes the comfort of home and the primal in each bite.”

Ingredients

1 ½ pounds cultivated brown mushrooms, like shiitake, cremini or portobello
½ pound pale wild mushrooms, like chanterelle (or use King trumpet or oyster)
 Extra virgin olive oil
1 large onion, diced
 Salt and pepper
1 teaspoon chopped thyme
1 teaspoon chopped sage or rosemary
 Pinch red pepper flakes or cayenne
1 tablespoon tomato paste
3 small ripe tomatoes, peeled, seeded and chopped
1 tablespoon all-purpose flour
 Porcini broth, heated, or use chicken or vegetable broth
1 tablespoon butter
3 garlic cloves, minced
3 tablespoons chopped parsley

Method

Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.

In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.

Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.

Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)

Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.


Featured Mushroom Recipes from Foodstand Posts!

Wondering how to make that inspiring post you saw on Foodstand?
Here are your fellow Foodstand friends with their recipes!

Creamy Chanterelle Mushroom and Leek Sauce

Homemade by gingerandchorizo
Served with pan-fried salmon and basmati rice.

Ingredients

1 leek, trim off the dark green leaves, clean and finely shredded
200g chanterelle mushrooms, brushed clean and sliced
1 tbsp. wholegrain mustard
100ml white wine (or water)
100ml single cream or creme fraiche
salt and pepper
1 teaspoon of dry thyme
1 clove of garlic, finely sliced
A knob of butter

Method

Add a knob of butter to a hot skillet along with garlic, thyme and leeks. Sauté for about a minute or until they start to soften. Add mushrooms and fry for another minute.

Add the wine (or water) and let it bubble for half a minute and then add the cream and mustard. Combine the vegetables and sauce well, and let everything cook for 3-4 minutes. Season the sauce if needed. Serve immediately.

 

Shiitake and Butternut Squash Soup

Homemade by annefood
This soup is rich and creamy despite being cream-less, and the shiitake mushrooms give it a fantastic smokey flavor. Recipe adapted from Mustard’s Grill.

Ingredients

a 3lb butternut squash, skin-on, quartered and seeded
extra virgin olive oil
sea salt and freshly ground black pepper
4 tablespoons butter, divided (vegan or real)
4 cups shiitake mushrooms, sliced
3 cloves garlic, minced
1 inch fresh ginger, peeled and grated
1 heaping cup yellow onion, chopped
5 teaspoons curry powder
1.5 quarts vegetable stock

Method

Preheat the oven to 400 degrees. Rub your squash with olive oil, and season with salt and pepper. Place in a glass pyrex baking dish, cut side down, with a big splash of water. Cover with aluminum foil and roast until fork-tender, about 50 minutes. Let the squash cool until you can safely handle it without burning yourself.

Meanwhile, heat 2 tablespoons butter over medium heat in a large heavy-bottomed pot. Add the mushrooms and sauté until they have released their liquid and are beginning to get some color. Set aside.

Heat the remaining 2 tablespoons butter over medium in your pot, and add the garlic, ginger, and onions. Cook until they have just softened. Add the curry powder and cook while stirring for a minute to bloom the spice and open up its flavor. Scoop the squash flesh out of its skin into the pot, and add the vegetable stock. Adjust the heat, and let simmer for 30 minutes.

Turn off the heat and purée with a hand blender until smooth. Season with salt and pepper to taste. Stir in the mushrooms, and ladle into bowls. Drizzle olive oil and grind a bit of black pepper to garnish. Serves 6-8.


More Mushrooms around Foodstand!

 

 

The turf to our surf. If you ever find yourself in Bristol, RI this restaurant is a mustIngredients: New York strip steak, onion, chanterelle mushroom

Location: Persimmon

Posted by: Tara

 


 

 

Sick hubby means soup for dinner! Chicken miso ramen soup topped with sesame broccolini & oyster mushrooms, bean sprouts, spring onions, toasted sesame seeds, soft boiled egg, nori and chili oil.

Posted by: cravingsinamsterdam

 


 

 

Asparagus Cremini and Herbed Goat Cheese Quiche…sooooooo good 🙂

Ingredients: Asparagus, black pepper, fresh rosemary, cashew milk, salt, goat cheese, egg, cremini mushrooms

Posted by: SeedPlantWaterGrow


 

 

Made these earlier in the season when ramps are out. Morels from Primordia Farms!

Ingredients: Morel mushrooms, ramps, sun-dried tomatoes, almonds, ravioli

Posted by: sugardetoxme

Ingredient Feature

They’re selling like hotcakes!

September 23, 2015

Photo Credit: Foodstander shannonvittoria

This Saturday, September 26th, is National Pancake Day in the United States. And September is National Breakfast Month! What to write about this week? The answer is obvious. The most important meal of the day! Don’t worry, we’re not getting all crazy “eat your breakfast” on you, but judging by all the photos being posted, many Foodstanders out there must agree- we love our breakfast. Whether it be a quick, nutritious, tasty snack for the road, or an endless weekend brunch with friends, breakfast is worth celebrating.

Literally meaning “to break the fast” of the night before, breakfast varies greatly between countries and regions. In many places, the first meal of the day is strictly savory. Traditional breakfast in Japan consists of steamed white rice, miso soup, grilled fish and green tea. And in Jamaica, ackee (a fruit in the lychee family) and saltfish is a traditional breakfast dish.

Sweet breakfasts tend to make an appearance in European countries and America. We see café au lait and baguette with butter and jam or chocolate-nut spread in France; Muesli is a classic Swiss favorite; and famously there are waffles in Belgium.

But wait! What about the pancakes?! While many think of the pancake as an American diner staple, it was actually eaten long before the United States even existed, in ancient Greece, Rome, England and India, just to name a few. While the diner variety with wheat flour, milk and eggs is certainly a favorite… (with a pat of butter and some real maple syrup… fruit, and maybe some yogurt… toasted nuts… Mmm…) it is not the only type of pancake! Johnnycake, corncake, hoecake, hotcake, flapjack, palacsinta, idli, dosa, kaiserschmarrn, okonomiyaki, blini, crêpe, dutch baby… should we go on? Pancakes can be sweet or savory, and made from a variety of different ingredients such as cornmeal, rice, lentils, potatoes, and buckwheat. And regardless, they’re all drool-worthy.

So help us celebrate National Pancake Day this weekend, and National Breakfast Month all week long by sharing your creations on Instagram by tagging #foodstand! Can’t wait to see your favorites. And in the meantime, here are a few of ours.


Banana-Oat Flapjacks

Photo Credit: Foodstander foodbymars on her blog

Sometimes I wake up and while I want to default to a healthy smoothie or bowl of (insert healthy breakfast bowl dish here)… sometimes, honestly, only a heaping plate of flapjacks will do the trick. I think you know what I’m talking about.

Ingredients:

1 ripe banana (chopped)
1/2 cup oat flour (gluten-free)
1 tsp baking powder
1/2 cup almond milk
pinch of salt
1 tsp or spritz of coconut oil for the pan
Toppings pictured: blackberries, maple syrup, flax seed, coconut flakes

Method:

Blend all ingredients together until you have a smooth batter. Heat oil on a non-stick skillet/griddle/cast-iron, etc. over medium heat. Spoon batter onto your skillet (I like to use a ladle) into small circles, once you see bubbles arise towards the middle of the flapjack and the bottoms are lightly browned, flip over using a spatula (a couple of minutes on each side).

Serve with toppings and enjoy!


Featured Breakfast Recipes from Foodstand Posts!

Wondering how to make that inspiring post you saw on Foodstand?
Here are your fellow Foodstand friends with their recipes!

Baby Marrow, Sausage and Feta Quiche

Homemade by JenniferEmilson
Here’s a quiche that’s fit for Sunday brunch. Did you know that baby marrow is the name for zucchini in South Africa?

Ingredients:

Crust (adapted from Asparagus Goat Cheese Galette by Simple Bites):
1 1/4 cup unbleached white flour
1/4 teaspoon salt
8 tablespoons frozen unsalted butter, cut into small pieces
1/4 cup plain Greek yogurt
1/4 cup ice cold water
2 teaspoons lemon juice
Filling:
1 zucchini or baby marrow, sliced into half moons
1/2 onion, finely chopped
1 hot Italian sausage, casing removed
3/4 cup feta, crumbled
1/2 cupped grated mozzarella cheese
4 extra large eggs
1 cup cream
1/4 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme (or 1 tsp fresh chopped thyme)

Method: 

To prepare crust, combine flour and salt in the bowl of a food processor. Pulse twice to combine. Add butter and pulse until mixture resembles coarse meal. Transfer mixture to a large bowl. In a smaller bowl, whisk together yogurt, water, and lemon juice. Pour over flour mixture and use hands or a wooden spoon to form dough into a ball. Wrap in plastic and store in freezer for 20 minutes.

In a frying pan, Saute zucchini in 2 tsp olive oil till just softened. Remove from pan and set aside. Saute onion in 2 tsp olive oil till golden. Add sausage, breaking it up into small pieces and cook till well browned. Remove from pan into a bowl, draining any fat from meat and onions.

Preheat oven to 375 degrees Fahrenheit. On a well floured surface roll out dough to fit a 10 or 11 inch tart pan with removable bottom. Fit dough to pan and up the sides, trimming any excess. Spread out the onion and sausage mixture evenly on prepared dough. Layer the mozzarella cheese over the sausage. Then layer the zucchini. And then spread out the crumbled feta cheese.

Beat eggs, cream, salt, pepper and thyme together and pour over the filling. Bake 30 minutes or until filling is set and crust is golden brown.

 

Yogurt Breakfast Bowl

Homemade by annefood
Here’s a quick one that’s portable! And it’s all about the ingredients. When I make something super simple, good ingredients are more important than ever.

Ingredients:

6 oz plain yogurt
fruit of choice, cut into bite-sized pieces (1/2 peach or nectarine, 1/2 banana or 1/2 cup berries)
a small handful nuts, toasted until fragrant, and chopped (pecans, almonds, walnuts, hazelnuts…)
2 spoonfuls unsweetened coconut flakes, toasted until golden (keep an eye on these as they burn quite quickly!)
1 spoonful ground flax seeds
1 spoonful raw cacao nibs

Method:

Yogurt in bowl. Fruit on yogurt. Then flax, nuts, flakes, and nibs. Grab a spoon. Eat. The end.


More Breakfast around Foodstand!

 

Breakfast taco made with adai dosa, crepe of lentils and rice and filled with hard-boiled egg, sautéed bok choy and radish, dressing of yogurt, hummus and Brooklyn delhi tomato achaar

Ingredients: Radish, egg, brown rice, chana daal, red lentils, toor daal, urad daal, bok choy

Posted by: ChitraAgrawal


 

 

Woke up hungry so I made myself a two egg omelette with chorizo, mushrooms, and tarragon for breakfast

Ingredients: Egg, chorizo, oyster mushrooms, tarragon, parsley, black pepper, sea salt

Posted by: gingerandchorizo


 

Breakfast of champions! These heirloom tomatoes were impossible to pass up at the Green Market today! They look like little pumpkins!

Ingredients: Whole wheat bread, heirloom tomatoes, avocado, black pepper, sea salt

Posted by: MrsXtina

 


 

 

Dutch baby pancake baked with pineapple, topped with peaches, blueberries and currants

Posted by: cravingsinamsterdam

Ingredient Feature

There’s an app-le for that.

September 16, 2015

Photo Credit: Foodstander AJD

And just like that, we’re halfway through September. It feels as though we were talking about corn just last week, but already there are leaves on the ground, the mornings are crisp, and flannel shirts have replaced strappy rompers on the streets. One of the best things about Autumn is the smell, whether it be rain on the pavement, the fresh air, hot cider at the farmers market, or pies in the oven.

A key Fall ingredient? The apple. One of the most prevalent fruits, some varieties of apple are available year-round due to excellent long-term storage techniques. Individually wrapped in newspaper, an unblemished apple can keep for months in a cool, dark place. But an apple fresh off the tree in September? That only comes once a year.

There’s something about taking a piece of fruit directly from the source, and biting into its crisp, juicy flesh that makes you cherish it a little bit more. So slip your feet into some warm, cozy socks, escape the busy world for a day, and go apple picking. If you’re back east, many orchards in New York, Connecticut and Massachusetts offer “pick-your-own”. We should also mention there might be doughnuts involved. Anyone who grew up in rural New England will start to drool at the thought of a warm, cakey, apple cider doughnut at an apple farm in September. See? Hooked. The doughnut does it every time.

To Store

Store unblemished apples in the hydrator drawer of your fridge for up to a few weeks.
 


 

CORTLAND

Photo credit: Bulk Natural Foods

A cross between a McIntosh and a Ben Davis, the Cortland is delicious for eating right out of hand as well as for baking. This apple is thin skinned with juicy sweet/tart flesh.

 


SPITZENBURG

Photo credit: Trees of Antiquity

An antique apple, the Spitzenburg was discovered in the 18th century in New York. It is a late-season apple, and is delicious out of hand, bakes well, and is also used to make cider.


MACOUN

Photo credit: A Life of Apples

A pick-your-own and farm stand favorite! The Macoun is a cross between the McIntosh and Jersey Black, and is perfect for eating out of hand. It is a late-season apple, and it tends to fall off the tree quite quickly when ripe.


 

HONEYCRISP

Photo credit: Mountain Gardener

Developed in the late 1980s at the University of Minnesota, this apple has much larger cells than others, making it perfect for juicing or eating out of hand.

 

 


MUTSU (AKA CRISPIN)

Photo credit: Spiced Curiosity

A cross between the Golden Delicious and a Japanese Indo apple, the Mutsu is fairly large in size and is great for apple sauce and baking. While it has Japanese heritage, the Mutsu is grown all over New York State.


PINK PEARL

Photo credit: In the Kitchen with Kelly

With greenish-yellow to pink skin, and bright pink flesh, the Pink Pearl is an eye-catcher! This apple was developed in California in the mid-twentieth century, and is perfect for eating out of hand.


(Actually) Green Juice

Photo Credit: Foodstander annefood on her blog

Want a snack? Here’s one for all the juicers out there. Freshly pressed juice is much more nutritious and delicious than the stuff that has been sitting around in a bottle. The kick of lime and ginger give this juice a great twist.

Ingredients:

8 large lacinato kale leaves
1/3 large cucumber
1/2 medium fennel bulb
a handful of mint
1 small apple (Fuji, Braeburn or any sweet variety)
1 small lime
a large knob of ginger

Method: 

Push the ingredients into the tube of an electric juicer. Serves 1


Featured Apple Recipes from Foodstand Posts!

Wondering how to make that inspiring post you saw on Foodstand?
ere are your fellow Foodstand friends with their recipes!

Apple Spelt Pancakes

Homemade by LiliBC
Have you ever baked with spelt flour? I love it and will use it more and more in my kitchen.

Ingredients: 

1 cup almond milk (or any other milk)
1.5 cup spelt flour
1 egg
1/2 tsp baking powder
2 tbs coconut sugar (or raw cane sugar)
1/2 tsp ground cinnamon
1/4 tsp vanilla extract
pinch of salt
1 large red apple, peeled and grated

Method:

Mix all the ingredients and when all combined add grated apple. Heat a bit of coconut oil (or butter) in a non-stick pancakes pan over medium heat. Put 2 tbsp of batter per pancake on pan (I was making two at the same time but depends how big is your pan) and cook 2-3 minutes or until you see bubbles forming on top of the pancake. That means it’s time to flip them and than cook another minute or two on the other side.

Serve them with maple syrup and blueberries or maple syrup or honey with pecans or with Greek yogurt and honey. Enjoy!

 

Brussels Sprouts, Apple and Gorgonzola Quesadillas

Homemade by Cravingsinamsterdam
Super easy weeknight meal.

Ingredients: 

350gr Brussels sprouts, trimmed and thinly sliced
2 red onions, thinly sliced
2 apples, peeled and cut into small cubes
2 tablespoons of olive oil
3 tablespoons of balsamic vinegar
8 flour tortillas
200gr of gorgonzola, crumbled
2 pomegranates
Salt, to taste
Pepper, to taste
Sour cream, to serve

Method: 

Over medium-high heat, add the olive oil to a large pan. Add the Brussels sprouts and the onions. Cook for 7 minutes, stirring from time to time.

Then add the apples and balsamic vinegar. Stir for another minute and then add salt and pepper to taste. Transfer to a bowl.

Place a tortilla in a large non-stick pan and add some of the sprouts mixture. Then sprinkle some of the pomegranate seeds and crumble some gorgonzola on top.  Cover with another tortilla. Cook over medium heat until it is crispy on the bottom. You will need to put a plate about the size of the tortilla over it to be able to flip it and avoid a mess. Once you have flipped it, cook until crispy and then transfer to a cutting board.

Slice the quesadilla into four pieces. Repeat for the rest of the tortillas and filling. Serve with some sour cream.


More Apples around Foodstand!

 

Mini apple pies- truly one of my only specialties, and a labor of love

Ingredients: Apple, cinnamon

Posted by: anniemelia

 

 


 

Love the fresh juice cocktails here!

Ingredients: Apple, beets, celery, cucumber, kale, lime, parsley, bourbon, tequila, fennel

Posted by: Betsy

 

 


 

 

Layering is all the rage- rice cake, all natural peanut butter, apple, honey, cinnamon

Posted by: shannonvittoria

 

 


 

Hung out in the LES this afternoon. Wouldn’t be complete without a pop into Russ and Daughters. No lox or caviar this time around, but their recipe for honey cake is exactly the way I remember it as a kid. Caramelized apple ice cream topper.

Posted by: JenniferEmilson

Ingredient Feature

Grape Expectations

September 9, 2015

Photo Credit: Foodstander gustin

When we hear grapes, we often think one of two things: peanut butter and jelly, or wine. And while the lunchbox staple and Mommy’s favorite nighttime savior are not to be undervalued (let’s face it, the two have sustained kids and adults alike for ages) grapes are a lot more versatile than they may seem.

It’s hard not to like the sensation and flavor of a firm, sweet grape bursting in your mouth as you bite through the skin and release the juicy, refreshing pulp. But if you can resist devouring all of them out of the bowl, put grapes in a salad with some arugula, toasted nuts, cheese, and a simple vinaigrette for an easy late-summer lunch. Or roast them in the oven with potatoes and parsnips to serve with meat or chicken once the weather starts to cool down.

What’s the difference between table grapes and wine grapes? Table grapes are a lot larger in size, and have thicker pulp and thinner skins, making the pulp to skin ratio a lot higher. You know how a red wine can be described as tannic? This dry, bitter sensation in your mouth is caused by the contact grape skins have with the juice, as tannins are a polyphenol found in grape skins. In general the more contact the skins have with the juice, the more tannic the wine will be. So it makes sense that table grapes have thinner skins than wine grapes, as we don’t want to be left with a mouthful of bitterness.

Why are the grapes so different? They do vary by variety, but the differences between table grapes and wine grapes are heightened by the way they are grown on the vine. Since growers want wine grapes to have the sweetest, most concentrated flavor, they design trellises to maximize the exposure to the sun, while table grape trellises encourage beautifully hanging, intact clusters.

How to Pick:

Choose grapes that are plump, firm, have intact skins, and are attached to the stem. And if it’s possible, pop a grape in your mouth and give it a taste test to make sure it’s sweet. Not much sadder than a sour grape…

How to Store/Clean:

Keep grapes unwashed in a perforated plastic bag in the fridge. What’s that white stuff on my grapes? It’s called cutin, aka bloom, and is a naturally occurring waxy coating that helps maintain moisture and prevent spoilage. So refrain from washing your grapes until you’re ready to eat them. And when you are ready, simply give them a quick rinse with cold water.


Grape, Almond, and Olive Oil Cake

Recipe by: Gourmetphd Photo Credit: James Ransom Courtesy of: Food52

Ingredients:

1 cup Greek yogurt (nonfat is fine)
1/2 cup olive oil
3 eggs
1 lemon (zest and juice)
1/2 cup sugar
1 1/4 cups all-purpose flour
3/4 cup ground almonds (also called almond meal)
2 teaspoons baking powder
1/4 teaspoon salt
2 cups seedless red grapes (cut in half lengthwise)

Method: 

Preheat the oven to 350F. In a large bowl, whisk by hand the yogurt, olive oil, eggs, lemon zest and lemon juice until well blended (this could also be done in a blender or stand mixer).

Add the sugar, flour, ground almonds, baking powder and salt. Mix well.

Spray individual tart molds with olive oil. Divide the batter equally between tart molds. Press the grape halves decoratively into the batter, cut-side down.

Bake for 15 mins or until a tester comes out clean. Let cool before eating or not. Could be served with some greek yogurt with honey on the side.

Serves 6


Featured Grape Recipes from Foodstand Posts!

Wondering how to make that inspiring post you saw on Foodstand?
Here are your fellow Foodstand friends with their recipes!

Concord Grape Chia Jam

Homemade by foodbymars
The taste is next level… and the COLOR is pure eye candy!

Ingredients: 

3 cups of concord grapes
2 tbsp honey
5 tbsp chia seeds

Method:

Begin by separating the skins of the grapes from the pit, simply squeeze on the grape and you’ll see the inside pop out. Leave the seeds. Add grape pits to a small saucepan and heat over medium-low until they breakdown to form a liquid.

Using a strainer you can try to kick some of the seeds out at this point and pour the liquid onto the bowl with the skins. Pressing down with a fork until the skins are infused and the whole mixture is turning red/purple. For any remaining seeds, pick them out with your hands.

Add the whole mixture (less seeds) back into the saucepan and add the honey, stirring for a few minutes until everything has nicely meshed together on low-medium heat.

Turn heat off and let rest for a couple of minutes, there may still be chunks of skin, so add the whole mixture to a blender and pulse until smooth quickly (it won’t need a lot of mixing, just enough to break up the skins further).

Add chia seeds to the mixture and stir (or if you want to add to your blender/mason jar… close and shake with the chia seeds inside!

Pour mixture into a jar with a lid and refrigerate for 30 minutes while it sets. After this, you’re good to go!

 

Stuffed Grape Leaves

Homemade by AJShannon

Ingredients:

2 Tbsp. olive oil
2 onions, minced
1 1/2 cups white rice, uncooked
Hot water
1 tsp. dried mint
1 Tbsp. dried dill weed
Salt and pepper, to taste
1 8-oz. jar grape leaves, drained
Juice of 1 lemon

Method: 

Heat 1 tablespoon of the oil in a saucepan over medium heat. Add the onions and sauté until tender. Stir in the rice and just enough hot water to cover the rice. Cover the saucepan and simmer until the rice is half cooked, about 10 minutes.

Remove the saucepan from the heat and stir in the mint, dill weed, salt, and pepper, then allow the mixture to cool.

Rinse the grape leaves in warm water, drain, and cut off the stems. Place about 1 tablespoon of the cooled rice mixture onto the center of each leaf. Fold in the sides and then roll into a cigar shape.

To protect the stuffed grape leaves from direct heat during steaming, place a steaming basket or bowl in a large pot and add the stuffed grape leaves to the basket or bowl.

Pour in just enough hot water to reach the bottom of the first layer of grape leaves. Cover and simmer over low heat for 30 to 45 minutes, or until the rice is completely cooked. Check the water level often and add more as necessary.

Combine the lemon juice and remaining tablespoon of oil in a small dish and sprinkle over the cooked dolma before serving.

Makes 8 servings


More Grapes around Foodstand!

 

Farm to Table cooking! Turmeric & Cumin Cauliflower Soup w/ Grapes & Fresh Sour Cream

Ingredients: Cauliflower, red onion, ginger root, green garlic, turmeric, cumin

Posted by: Shuchi
 

 


 

PB&J Sundae, peanut butter ice cream x concord grape foam x gelee x marshmallow – which the Brit declared, “such an American combination!” Well, yes it is…

Ingredients: Peanut butter, concord grapes

Posted by: LannyGoLightly
 

 


 

 

South African Pinotage crushed grapes @vwcnyc #urbanwinovement

Posted by: KatherineR
 

 

 


 

The most decadent cheeseboard I have ever had! Night out with my ladies and we loved every bite!

Ingredients: Blackberries, raspberries, grapes, almonds

Posted by: MrsXtina

Ingredient Feature

To BBQ… and beyond!

September 2, 2015

Photo Credit: Foodstander kimchoe

We all love a good BBQ. Burgers, corn on the cob, a cold beer, some homemade parsnip fries, and a pizza on the grill… Hold the phone. Say what? We DO love a good classic BBQ, but this is 2015. It’s the future. And time to mix things up a little and throw something new on the ol’ grate! Our Foodstanders have been turning BBQ on its head all summer, and now it’s time to say a grand farewell to the warm summer months with one last hurrah of the new and inventive.

Don’t get us wrong, there are some classic BBQ essentials. Like the aforementioned awesome burgers. So grab some Schweid & Sons grass-fed beef, make some patties and grill them up. Want some BBQ sauce on that? Make your own, we say! Out of what? Cherries! They’re in season, after all.

But what about the fries? They’re a burger’s best friend, but how many people actually bust out the fryer at the BBQ? Well, now you don’t need to with your very own homemade Sweet Potato Fries. Some people swear by ketchup, others by mustard, some by siracha mayonaise, but they’re pretty darn good just by themselves. They’ll be gone as fast as you can say “throng of hungry kiddos”.

Grilling some salmon for your fish-loving friends? Spice things up with our favorite Stone Fruit Salsa to serve on top. Celebrating the end of summer without some stone fruit would truly be sinful. You can blame it on the fish eaters, but really you’ll just devour it all yourself. With your burger, and your fries.

As for those who are giving the classics the boot? We’ll let you peruse the photos of BBQ beetroot and pizza, and get inspired. We sure did.


Cherry BBQ Sauce
 

Photo and Recipe Credit: Foodstander blog Cravings In Amsterdam

Ingredients:

1 white onion, chopped
1 tablespoon of butter
1 clove of garlic, minced
1 cup of ketchup
2 cups of fresh cherries, pitted and blended
5 tablespoons of apple cider vinegar
2 tablespoons of balsamic vinegar
1 tablespoon of Worcestershire sauce
1/3 of a cup of brown sugar
3 tablespoons of honey
Salt to taste
Pepper to taste

Method: 

Remove the pits of the cherries and blend them. Place the butter and onion in a deep pot over medium heat. Cook for 4 minutes, stirring. Add the garlic and cook for 1 extra minute. Add the rest of the ingredients and let it cook for 20 minutes on low heat. Stir from time to time. Use a deep pot because it splatters. Once the 20 minutes have passed and the sauce has thickened, transfer to a bowl and allow it cool.


Featured BBQ & Beyond Recipes from Foodstand Posts!

Wondering how to make that inspiring post you saw on Foodstand?
Here are your fellow Foodstand friends with their recipes!

Stone Fruit Salsa

Homemade by annefood
You can use any stone fruit you like for this salsa, whether it be peaches and pluots like I did here, or plums, nectarines, apricots or cherries. A little crunch and tang from some onion, spice from jalapeño, green from cilantro, and acid, and your barbecue transformation is complete. And it really doesn’t matter what protein you decide to cook since fruit salsas are amazingly universal.

Ingredients: 

1 yellow peach, pitted and chopped
2 pluots, pitted and chopped
1/3 cup red onion, finely chopped
1/2 jalapeño, deseeded and minced
a large handful cilantro, chopped
1/2 lime, juiced
a splash of apple cider vinegar
a splash of extra virgin olive oil
sea salt and freshly ground black pepper, to taste

Method: 

Combine all ingredients in a bowl. Toss, and taste. Add additional salt and pepper as needed. Let sit for 30 minutes (or longer) before serving.

Serves 4

Sweet Potato Fries

Homemade by annefood
I like to balance the sweet potatoes with a little extra kick of spices, but feel free to limit your recipe to salt and pepper if you’d like to stay on the traditional side of things. Also, I leave the skin on because it’s a pain to peel off and doesn’t get in anyone’s way. Plus the skins are full of fiber and nutrients.

Ingredients:

2 sweet potatoes, cut into 1/3-1/2″ wide sticks (of varying lengths)
extra virgin olive oil
paprika
chili powder
garlic granules
sea salt and freshly ground black pepper

Method: 

Preheat the oven to 450 degrees. Toss your sweet potatoes with a splash of olive oil on a baking sheet before spreading in a single layer. Lightly dust the potatoes with paprika, chili powder, and garlic granules. Toss to coat, and spread into a single layer again. Sprinkle with salt and a few grinds of black pepper.

Place your sheet pan in the top third of the oven and cook for 10-20 minutes, tossing part way through, until beginning to crisp. Remove the pan from the oven and let sit for a minute or two. Serve and enjoy!


More BBQ & Beyond around Foodstand!

 

BBQ beetroot

Ingredients: red beets, olive oil, black pepper, sea salt

Posted by: gingerandchorizo

 

 


The beginnings of purple cabbage and radish kraut for BBQ tofu planks.

Posted by: RealFoodRealKitchens
 

 


Our last night together in Toronto before heading back to Vancouver and Anita grilled homemade pizzas on the bbq. The farmers market provided many of the toppings…

Ingredients: Chanterelle mushrooms, hen of the woods, green olives, micro arugula, blue cheese, sesame seeds, extra virgin olive oil, pizza dough

Posted by: JenniferEmilson



Baked Parsnip Fries + Apricot BBQ Sauce:)

Ingredients: Apricot, parsnips, BBQ sauce

Posted by: SeedPlantWaterGrow

 

Ingredient Feature

Fig Love

August 19, 2015

Photo Credit: annefood

There’s something about a fig that is absolutely exquisite. It certainly has to do with the fig’s firmer skin and lusciously mysterious interior, perhaps its burst of color once you take a bite, the simultaneously soft and chewy texture, and of course its complex flavor. But I believe the fig’s exquisite quality is also quite simplistic, and has to do with its size. A fig is like a delicious bonbon that, in a few bites, gives you the most pleasurable moments of your tastebuds’ day.

And that’s saying something in late summer! What’s even better? Figs carry us into fall, so there’s always a little premonition of the crackling red leaves and autumn smell that comes along with.

Fun Fact:A fig is actually a fruit that is a flower. Seemingly turned inside out! One of the first plants to be cultivated by us humans, figs have been gracing our palates for thousands of years (long before the Fig Newton popped onto the scene in 1891). And due to their lengthy history, quite a few varieties of figs have developed.

 

BLACK MISSION

Photo Credit: Streaming Gourmet

Hailing from the land of the missions: California! San Diego to be exact, dating from the mid 1700’s. And it is now one of the most common varieties around.

 

 

 


 

KADOTA

Posted by: TasteFresnoCo

The everyday green fig. Widely available but not to be underestimated. While it’s pale in color, it’s hardly pale in flavor.

 

 


 

ADRIATIC

Photo Credit: Yalca Fruit Trees

Where was it first grown? That’s right, by the Adriatic Sea- in Italy! We vote for eating it raw out of hand so you can enjoy its vibrant color!

 

 


 

BROWN TURKEY

Photo Credit: Josephine’s Feast

Now almost as common as the Black Mission, the Brown Turkey is less sweet and rich, but juicier.

 

 


 

PANACHE STRIPED TIGER

Photo Credit: Melissa’s

Also called the Candy Stripe, these figs have a high-sugar content and are almost jammy on their interior.

 


 

DESERT KING

Photo Credit: Grow Organic

Melt in your mouth silky, and sweet. Unlike some of the tougher-skinned green figs, the Desert King cracks when it’s ripe.

 

 

 


To Store

Fresh and local! Fresh and local! Figs don’t keep well. And they certainly don’t like to travel. So use your neighborhood resources and find some close by. Once you have them at home, be kind to the little jewel like fruit/flowers! Eat them within a day or two, and keep them covered in the fridge in a single layer to minimize bruising.

To Prep

Give them a cool water rinse, pat them dry, carefully remove the stems, and pop them in your mouth! Or if you can resist, set them aside for your recipe.


Fig, Ricotta and Gorgonzola Tart

Photo Credit: Foodstander Mokalocks on her blog Cravings in Amsterdam

This is a nice way of using fresh figs before they are gone from the markets.  It is a savory tart with a bit of sweetness from the honey and salty goodness from the bacon. I also added a bit of wild peaches since I love the combination.  It’s a super easy meal.

Ingredients:

1 sheet of puff pastry (about 30x25cm)
250gr Ricotta
150gr Gorgonzola, cut into little blocks
100gr bacon (fried till crispy, then chopped)
3 figs, sliced into 6 pieces
2 wild peaches, sliced without the pit
1 egg
2 tablespoons of honey
¼ teaspoon of salt
½ teaspoon of dry thyme (you can also use fresh)
Pepper
1 egg for the egg wash

Method: 

Preheat the oven to 180C/350F. Cook the bacon until crispy, then chop it. Line a baking sheet with parchment paper. Extend over it the sheet of puff pastry. Using your fingers fold in about one centimeter of the edges to create a crust. Pinch the inside of the pastry with a fork.

In a small bowl, mix in the ricotta, gorgonzola, honey, egg, salt, pepper and thyme. Spoon the ricotta mixture over the pastry. Sprinkle the bacon  and then arrange the figs and peaches. Brush the edges of the pastry with the egg wash. Bake until the edges are golden, about 25 minutes.

Serve warm. I like to eat it with a simple arugula salad.


Featured Fig Recipes from Foodstand Posts!

Wondering how to make that inspiring post you saw on Foodstand?
Here are your fellow Foodstand friends with their recipes!

 

Onion and Fig Marmalade

Homemade by Chewsandbrews
Sweet and tangy marmalade that goes great with a burger stuffed with a strong cheese like gorgonzola.

Ingredients: 

1 onion, sliced thin
1/2 cup chopped figs
olive oil
1/2 cup stout beer
1/4 cup brown sugar
salt and pepper

Method:

Heat up a pan with some olive oil. Add sliced onions and chopped figs to hot pan. Pour in stout and brown sugar and mix well. Sprinkle salt and pepper and let simmer until reduces, about 30 mins.

 

Kadota figs, Ricotta and Honey

Homemade by annefood
A deliciously easy late summer dessert that showcases August’s harvest!

Ingredients:

2/3 cup ricotta cheese
3 Kadota figs
raw, local, pourable honey

Method:

Split the ricotta cheese between two bowls. Cut the stem off the figs, then slice them in half. Place three fig halves in each bowl. Drizzle with honey to your heart’s content, and serve!


More Figs around Foodstand!

 

 

Homemade fig and honey cashew ice cream with coconut cream sauce and a sweet balsamic glaze on top.

Ingredients: Fig, honey, salted dry roasted cashew nuts, Medjoole dates, coconut sugar, balsamic glaze, coconut cream

Posted by: Alexa
 

 


 

 

It’s fig season. Get your hands on some of these beauties courtesy of Fresno County. You’re welcome!

Posted by: TasteFresnoCo

 

 


 

Breakfast on a foggy morning.

Ingredients: Almond milk, buckwheat groats, fig, maple syrup, sunflower seeds, Saigon cinnamon, flax seed powder

Posted by: JenniferEmilson

 

 


 

My lunch today: buckwheat crepes, figs stuffed with gorgonzola and roasted with honey & a bit of port!

Posted by: Mokalocks