Cook’s Tip of the Day: To keep cheese moist - but not mold-prone - first wrap it tightly in wax or parchment paper and then loosely in aluminum foil.
Kitchen Tip
Did you know?
The variations in color of the bell pepper signify how mature or ripe the pepper is! Bell peppers that are harvested young are a rich bright green. Bell peppers that stay on the plant longer (vine-ripened) start to turn brighter colors, as they go from red to orange to yellow. The more ripe the pepper is, the sweeter it will be.
"The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.” - Brillat-Savarin"
Salads are a great way to incorporate more spring vegetables into your meals. Try our Spring Panzanella Salad of asparagus, bell peppers, edamame, plum tomatoes and fresh basil!
This month marks the end of another year with Days of Taste Baltimore. For over 10 years we have been working with the Baltimore Chapter of The American Institute of Wine and Food to bring the Days of Taste program to 4th and 5th graders in our city. This interactive program helps build a food and nutrition vocabulary through bringing ingredients from local farms and chefs right into the classroom. A highlight of these years session was a trip to One Straw Farm! We can’t wait to be back next year!
For more information of the Days of Taste program, visit www.aiwf.org/baltimore/days_of_taste.html
We are now midway through Spring and that can only mean one thing. It is prime time for one of Maryland’s best… Strawberries! The Baltimore Farmers’ Market & Bazaar had endless rows of strawberries from several producers, showcasing the seasons bounty. We certainly picked up a pint or two!
When selecting strawberries, look for a full, red color, bright luster and firm, plump fresh. Strawberries do not ripen after being picked, so be sure to choose fully ripe berries.
What are your favorite ways to cook, eat and enjoy strawberries?
TASTE TIDBIT: SAMBAL
Originating in the cuisines of Indonesia and Malaysia, sambal is a chili-based sauce that can be used as a condiment, cooking sauce or side dish. In its simplest form, sambal is made from chilies, salt and lime juice. This spicy sauce comes in many different varieties, ranging from the tangy sambal olek to the smoky sambal bajak. A dollop of sambal will craft a dark, fiery flavor to rice, noodles or any cooked meat. You can find ready made sambals in most Asian food marts or the international aisle at grocery stores.
Lime, Ginger and Coconut Smoothie
This Lime, Ginger and Coconut Smoothie has just the right amount of everything. It’s tangy, tart, creamy and sweet, and it’s got a little bit of a zing to it. The combination of the lime and ginger is so extremely refreshing, they make this smoothie absolutely perfect for the hot summer days to come.
Lost a recipe?
Anthony Bourdain: RAW
Generally speaking, there are two distinct audiences for this show: people who like to look at images of food and are interested in where it comes from and how it got to the plate—and people who like to travel—or like the idea of travel—and enjoy watching images of faraway places and cultures.
