The weather is slowly warming up and spring is making its appearance. The birds are chirping more and some of the plants are starting to unveil its beauty with a show of beautiful spray of colors. To me that signifies a change in my eating habits; from heavier comfort foods to something lighter in anticipation of early spring. My days of cabin fever are slowly melting away. Mmmm…. What can I conjure in the kitchen to celebrate the new season? Keep reading and you will find out. With the upcoming beautiful weather, the grocery stores are starting to carry more variety of vegetables again. Asparagus are making their appearance and pretty soon sweet juicy strawberries will be on sale. However with modern agricultural technology and better transportation service, fresh seasonal produce that we only get to savor at certain time of the year are making a show all year round, either locally or imported from other parts of the world. Nevertheless, nothing beats good seasonal produce that is harvested just recently from local farms straight to the grocery store or produce stand near you.

Local Travel

When spring approaches, I always feel the need to take a trip somewhere. What better place can I go on a short trip for some rest and relaxation and enjoy Mother Nature unveil itself? Why no other than good old North Carolina of course. North Carolina is situated so strategically that we have the Blue Ridge Mountains and Smoky Mountains on one end and the Atlantic ocean on the other. In between, we have the low-lands that also offer many attractions with quaint little towns that are steep in history and traditions. If you are new to the Carolinas and would like more information regarding the state, check this website out: http://www.visitnc.com and http://www.roadsideamerica.com/map/nc.html

My most favorite thing that I like to do when taking short trips is, of course, eat! I look for great places to dine, more so than shopping areas. My husband and son like to go fishing and to museums, and I like to visit open air farmers markets, produce stands, unique cafes, etc. Needless to say we are never hungry on our trips. There is always something good to eat, even in a small town, especially if you can find one of those quaint soda shops, or an eclectic book store that sells a good cup of Java while you peruse through their bookstore. Sometimes these little towns surprise me with its food selections. Just when I thought I would never find a good cup of espresso, in say Toadsuck North Carolina (hypothetically speaking), lo and behold not only does Toadsuck offers espresso but they have an Italian bakery that sells gelato, cannoli, and chicken Milanese as its lunch special. That in my mind is the quaintness of this southern state which is also steep in history. Old historical buildings are commonly found intersperse with newer buildings. There is always a museum of some sort around the corner, and then there is always that queer place that would sell shrimp and carpet all in one store… very strange….then again maybe not…

North Carolinians are wild about their hogs, the barbecue kind that is. The state is famous for its barbecue pork. It is said to be different from the rest of the country due to its vinegary-based sauce that is basted on the meat, either chopped or pulled, served on a bun with a side of coleslaw and hush puppies.

There is also a distinction between the eastern North Carolina barbecue and its western counterpart.  Let’s dwell a little on the history of North Carolina’s barbecue. According to Bob Garner (writer of Guide to North Carolina Barbecue); "From the very beginning, barbecue in North Carolina meant pork. During the 1500s, the Spanish introduced pigs to the southeastern part of America . Whereas cattle tended to fare poorly in the region, swine flourished, nowhere more so than in North Carolina. Garner also further explains that the pork would most commonly be cooked over an open fire and would be seasoned with "an ordinary table condiment of the time, which consisted of vinegar, salt, red and black pepper, and oyster juice… Salty vinegar liberally laced with pepper (but minus the oyster juice) is still basically the same sauce used on eastern North Carolina barbecue today …" The big difference between eastern barbecue and western - or Lexington-style, as it's sometimes called is that ketchup is commonly added to the sauce of western barbecue. The other difference is that in the east they use the whole hog, both white and dark meat, while in the west they cook only the pork shoulder, which is dark meat and thus more fatty, moister and richer. Okay enough of barbecue history. Where can you get good barbecue? Here are a few places listed as one of the best in the States:

Bill’s Barbecue, 3007 Downing Street SW, Wilson, NC 27893

Parker’s Barbecue 2514 US Highway 301 S, Wilson, NC 27893

Barbecue Center, 900 North Main St, Lexington, NC 27292

Hursey’s Bar-B-Q 1834 S Church St., Burlington NC 27215

Log Cabin Bar-B-Que 2322 US Highway 52 N, Albemarle NC 28001

Allen & Son Pit Cooked Bar BQ 6203 Millhouse Rd, Chapel Hill, NC 27515

So if you are ever in any of these towns or cities and have a hunkering for hog meat, you know where to go…

North Carolina also does boast of a variety of cuisine from all over the world. With the ever growing military population, especially here at Fort Bragg, they bring along with them the culture and traditions of countries that the soldiers were deployed to, not to mention soldiers who are married to foreign spouses that settle here in this state. Other than international cuisines, we also have soul cuisine, country cuisine, and more eclectic cuisines that follow the trends of today. Raleigh is one of those cities where you can find trendy cuisines, old favorites, and up-and-coming restaurants that are recognized in magazines such as Bon Appetit. The east coast offers many great seafood restaurants that get their daily catch from the fishing boats that dock by the pier. Fayetteville too has its share of a few good places to get a good grub or two, depending on what you are looking for. We have quite a few selections to satisfy some of our taste buds, from country cooking to more ethnic cuisines such as Middle Eastern/Mediterranean, Jamaican, Asian, and just plain pub fare. Remember, if none of them quite satisfy what you are looking for, there is always yours truly to indulge your taste buds.

See Green, Wear Green, and Eat Green

St. Patrick’s Day, March 17^th. Are you one of those who like to go around pinching people who are not adorned in green? Are you one of those people who believe in the luck of the Irish, or like to theme around all things green, drink ales all day long and participate in Parades. St. Patrick’s Day is more than going to parades, wearing green and drinking ales. St. Patrick’s Day, can you believe it, pertains to the patron saint of Ireland . To find out more of this great man, go to http://www.st-patricks-day.com/about_saintpatrick.asp. Okay after all is said about St. Paddy’s Day and you still want to celebrate the day imbibing in some Irish fare, try this website: http://fp.enter.net/~rburk/stpatricksday/stpatrick'sdayrecipes.htm.

Kitchen Tips

Do you sometimes feel that you have no time to cook at home because you have no time to cut, chop, dice, wash, and get all the ingredients together before you even start? Well, here is an idea. Take one day out of the week to have all your grocery shopping done. Once you get home, clean and wash all vegetables and cut up what you need for the week. Store them in little baggies along with the other ingredients that you need for a certain recipe so that you won’t spend all your time hunting for them. Onions and garlic can be minced and diced ahead of time and store in little containers. Divide and portion meats according to recipes and store in freezer bags until ready for use. Meats can also be marinated ahead of time and frozen. Take frozen meat out the night before to allow time to thaw in the refrigerator. Prepping in advance will help tremendously on your weekdays when you do not have time to do all these tedious details.

Do you get a dark ring around hard boiled eggs when trying to make deviled eggs? To avoid this, bring eggs to room temperature and place them in a pot filled with enough cold water to cover the eggs. Boil the eggs on the stove, without covering, until it comes to a rapid boil. Remove the eggs from the stove, cover, and let sit for about 10 to 15 minutes in the boiled water. Drain eggs and immerse them in cold water, at the same time shaking the eggs around to crack them. Leave eggs in cold water for about ten minutes. Drain eggs again, peel, and cut eggs in half. You will have perfect yellow yolks in contrast to the whites without the unsightly dark ring.

Chef Knife, Paring Knife, Bread Knife…How Will I Find The Right Knife?

Knives—my gadget for the month. Do you ever feel overwhelm when it comes to buying or using the proper knives? Do you know what knives to have on hand in your kitchen? Do you know the function of each knife that you own? Okay, I am going to help enlighten you on this subject.

First and foremost, a sharp knife is your friend; a blunt knife is your enemy. You tend to get hurt more using a blunt knife rather than a sharp knife. Why is that you ask? A blunt knife will give way when you try to slice or cut and hence slipping from under the cut item and end up slicing or hopefully not cutting off a finger! The same will happen when you do not use the proper knife to cut your food. Do invest in a knife sharpener to get your knives sharpen.  I am not going to go into detail about which is the best knife sharpener to purchase. Instead, I am going to direct you to a website that does knife sharpener comparisons and you can decide which you would like to purchase on your own: http://www.galttech.com/research/household-DIY-tools/best-knife-sharpener.php

Now back to knives. Lesson 101 on knives—understanding the construction of a knife. Again, I am going to direct you to the website that can better explain in detail the engineering of a knife, which will help you understand later what to look for in selecting a knife: http://www.cookingforengineers.com/article.php?id=130

Chef Knife

If all else fails and you are still overwhelm and undecided as to what type of knife to buy, by all means own at least a chef knife. A chef knife is pretty much a multi-purpose knife that can perform just about all of your food cutting needs. It is used for chopping, slicing, and mincing. The side of the blade can be used for crushing garlic and some spices. It is best to use a rocking motion (heel to point) for chopping. With that said, it does not mean a chef knife will solve all of your knife needs, but majority of your knife needs. What brand should I buy? It all depends on you. However, do take in consideration that no matter how good a brand or how expensive a knife is, it is only as good as it feels in your hand. Do test the knife that you plan to buy in your hands first if possible. The feel of the knife, the balance, and performance is foremost important than the price and brand. Here is a website that may help you narrow your choice in purchasing a chef knife: http://www.cookingforengineers.com/article.php?id=129&title=Chef's+Knives+Rated

Paring Knife

The paring knife is the small short knife, usually about 2 ½ inches to 4 inches and about ¾ inches wide at its widest point. Paring knife is used to peel vegetables, fruit, and even trim meats. It is used to perform any job that requires delicate and detailed cutting work.

Bread Knife or Serrated Knife

This knife is great for slicing bread and also tomatoes. It is used in a sawing motion. Do not sharpen a serrated knife with a sharpening blade or sharpening steel. Have a professional knife sharpener to do it for you.

The three knives mentioned above are the most common knives to have in the kitchen, and if these are the only knives you have, you can perform just about all of your food cutting requirements.

Beyond the Basics

If you are a serious cook and perform beyond the regular cutting, chopping, and mincing, here are a few other knives to consider:

The cleaver—used to do heavy chopping, dividing meat, and cutting through bone. It will either have a straight edge or a slightly curved edge. A Chinese chef cleaver may look similar but is lighter and is used more for cutting vegetables than to cut up meat.

Butcher knife—similar to a chef knife but heavier with a blade up to 8 inches.

Boning knife—true to its name, it is used to cut meat off the bone. The blade is narrow and is usually about 5 inches long. It is available in straight, curved, stiff or flexible.

Utility knife—smaller than a chef knife but bigger than a paring knife, and as its name implies, it is used to perform many jobs and serves as an extra knife in the kitchen.

Recipes

Here are a couple of recipes that are great during spring and all year round too. They are simple and yet great to serve when you have company over.

Roasted Salmon with Olive-Mustard Butter and Orzo

1/2 cup (1 stick) butter, room temperature
12 Kalamata olives or other brine-cured black olives, pitted, chopped
1 medium shallot; chopped
1 tablespoon chopped fresh Italian parsley
2 teaspoons Dijon mustard

Olive oil
8 6- to 8-ounce salmon fillets (each about 1 1/4 to 1 1/2 inches thick)

2 1/2 cups orzo (rice-shaped pasta; about 1 1/4 pounds)

Whole Kalamata olives (optional)
Fresh Italian parsley sprigs (optional)

Method

1.      Mix first 5 ingredients in processor until well blended but still slightly chunky, occasionally scraping down sides of bowl. Season butter mixture to taste with salt and pepper. Transfer to small bowl. (Olive-mustard butter can be prepared 2 days ahead. Cover and refrigerate. Soften slightly at room temperature before using.)

2.      Preheat oven to 400°F. Brush large rimmed baking sheet with olive oil. Arrange salmon fillets on prepared sheet; sprinkle with salt and pepper. Roast salmon just until opaque in center, about 14 minutes.

3.      Meanwhile, cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain; return orzo to same pot. Add half of olive-mustard butter and toss to coat. Divide orzo among 8 plates. Top each serving with 1 salmon fillet. Place small dollop of olive-mustard butter atop each salmon fillet. Garnish with whole olives and parsley sprigs, if desired, and serve.

Serves 8

Taken From Bon Appetit

Roasted Asparagus and Wild Mushroom Fricassee

1 pound medium asparagus, tough ends trimmed
2 teaspoons olive oil

3 tablespoons butter
1 large shallot, minced
12 ounces assorted wild mushrooms (such as cremini, oyster, chanterelle, and stemmed shiitake), sliced
1/2 cup dry white wine
1 tablespoon minced fresh Italian parsley
1 teaspoon minced fresh tarragon

Method

1.      Preheat oven to 475°F. Arrange asparagus on rimmed baking sheet. Drizzle oil over and turn to coat. Sprinkle generously with salt and pepper. Roast until just tender, about 10 minutes.

2.      Meanwhile, melt butter in large skillet over medium-high heat. Add shallot; sauté 1 minute. Add mushrooms; sauté until beginning to brown, about 5 minutes. Cover; cook until mushrooms are tender, about 3 minutes. Add wine; cook uncovered until wine is absorbed, about 2 minutes. Stir in parsley and tarragon. Season to taste with salt and pepper.

3.      Divide asparagus among 4 plates. Top each serving with mushrooms.

Serves 4

Ingredient of the Month

Mushrooms—you either love them or hate them. There are 38,000 varieties of mushroom with over 3,000 varieties in America alone. Check website for picture and common varieties. http://homecooking.about.com/library/weekly/bl092897b.htm. Each of these varieties has their own flavor, texture and color. The most common and readily available are the cultivated white mushrooms, which have a mild flavor and can be used in many types of dishes. Wild mushrooms, such as chanterelle, morel, shiitake, portobello and oyster, will provide a more intense and exotic flavor. Generally, mushrooms contain 90 percent water and have few calories. The fat and carbohydrate content is minimal and they do not contain any cholesterol. They are rich in protein and contain vitamins such as B, C and D, while a few contain vitamin A. Be aware that some of the vitamin values are destroyed during the cooking process. When selecting, choose mushrooms that are firm, fresh and free of blemishes. Check underneath their caps for tightly closed brown gills and be sure the surface of the cap is not dried and woody on the edges. Also look for slimy or sticky surfaces and for any coloring that is not normal. When buying dried mushrooms, check the package and if they are crushed into little pieces, do not buy them. Look for packages containing large pieces. To know what quantity of dried mushrooms to purchase, figure that two ounces will equal approximately one pound of fresh mushrooms. Do not attempt to pick or eat the mushrooms that you find in your garden or in the wild as they may be poisonous. Only buy mushrooms from a reputable source. Majority of the wild mushrooms are now commercially cultivated in farms. Some are available all year long and some are only available three weeks out of the year. You can store mushrooms in brown paper bags in the crisper bins. Mushrooms should be used within three days of purchase for freshness. To preserve mushrooms for an extended period of time, use other methods such as freezing, drying, salting, canning or pickling.

For those of you who are interested in brushing up on your cooking skills or just plain want to learn how to cook, I have composed a few spring menus that may be of interest to you. I have also put together menus for my Magical Meal Series if you are savvy in cooking but do not have the time to prep. If you are interested in either one, please call me at 489-5552 or e-mail me at chefmei@nc.rr.com. Until my next newsletter, eat well, stay healthy and live life to the fullest!