Why It's Better to Eat Products in Season

Fruits and Vegetables in Season

Today with the arrival of modern greenhouses and new shipping means, nearly all fruits and vegetables can be eaten year-round. However, once on our table, the taste of fresh vegetables or fruit cannot compare to the ones that have been refrigerated in compartments for weeks or even months.  By being exposed to natural light, rather than artificial cold, the vegetables contain their antioxidants that come from the sun and bring their many benefits to our entire body.  Changing the foods on our table according to the seasons also means diversifying in the intake of vitamins, minerals and other nutrients that our body needs, especially if we choose organic products.

 If we want to experience the heart and soul of what makes food divine, we have to eat what’s in season. This is a deeply ingrained value that I inherited. Mediterranean cooking is considered a sustainable regimen that respects the environment and its cultural traditions. The secret lies in its local, and, most importantly, seasonal ingredients. Eating seasonally means you’re eating fresh ingredients at the height of their flavor. This experience impacts the desire to go back to jarred food or deep frozen ingredients that may have been preserved for months or years.  If you eat the right ingredients in the right months, you will experience the very best of a cuisine.  What better way to experience one of the world’s greatest cuisines than to approach it with the care and respect that it deserves?

Important aspects to understand related to fruits and vegetables in season:

Taste and Aroma: Choosing fresh products that are harvested according to their natural maturation are remarkable assets to our palates. Freshly ripened fruits and vegetables have an unparalleled flavor, have their own characteristic aroma, and are much more colorful. Out-of-season products leave a lot to be desired with regard to quality and taste. It is preferable to follow the natural cycle of fruits and vegetables.

Environmental Choice: Include fruits and vegetables that are environmentally friendly. The growing of fruit and vegetables out of season increases the pollution on our planet. The increased pollution is due to the industrial process which involves the use of artificial energy, often coming from fossils fuels, to heat and keep greenhouses lighted. In addition, products out of season are often imported from other states or countries, whereby even transport methods can produce pollution.

Nutrition: Seasonal fruits and vegetables are more nutritious. They follow their natural cycle so they are richer in essential elements for the well-being of our body. Fruits and vegetables need the ability to grow on their vine as nature intended. This means they will contain larger amounts of vitamins and minerals which is essential for health.  Purchasing directly from local or nearby merchants is an advantage to us, because purchases are made at zero or short distances, yielding reduced usage of transportation.

Reduction of pesticides:  Products grown in season and organic will have much lower quantities of pesticides. The vegetables and fruits that are forced to grow, not according to their natural cycle, appear weaker and therefore are more vulnerable to insects.

Lower Price: Non-seasonal fruits and vegetables cost more because they are imported and transported for long distances which carry an increased cost to consumers.

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Eggs in Black Truffle

Eggs in Black Truffle

In a small skillet, on moderate heat, add sufficient olive oil to just cover the pan. When hot, add 2 organic fresh eggs.  Cook to your liking. Sprinkle with salt and pepper. Remove from heat and shave a little preserved truffle on top.

  

  

Fresh Black Truffle

A preserved truffle is not cooked in the same way as a fresh truffle. A fresh truffle is a living mushroom that gives off perfume for days after being discovered and it can be freshly shaved on almost any recipe. A preserved truffle needs to be used with eggs, in butter, cream, and béchamel sauces. I will be writing more recipes and more information about truffles.  I wanted to start with a basic simple recipe that anyone can make and enjoy.  

Fresh White Truffle 

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To Stuff or Not to Stuff My Turkey?

How do I safely thaw a turkey?

Buy a fresh turkey if possible.

If bought frozen, place in a pan and leave turkey in its original wrapper in the refrigerator.  For a 5 pounds turkey, it will take about 24 hours to thaw in the refrigerator.  For a 10 pounds turkey, allow 48 hours to thaw in refrigerator.

Don’t forget to remove neck and giblets after thawing. 

Baked Turkey

To stuff or not to stuff?

For ideal food safety, cook the turkey and stuffing individually.

If you decide to stuff the turkey, best and safer to not pack it tightly with the stuffing, stuff it loosely. Or use fresh herbs as stuffing.

Always use a meat thermometer to check the stuffing temperature as well as the turkey temperature, which both should be at a minimum of 165F degree.  

Fresh herbs

How do I cook the turkey?

Preheat the oven according to turkey package directions. Cooking time will depend on size of turkey and whether it is stuff or not. 

Stuffed turkeys will usually take about 30-45 minutes longer for safe cooking.  A meat thermometer is the best tool you can use to determine when it is properly cooked.

Avoid basting too often if you want a crispy skin. Once every hour should do it.

For additional flavor and moisture, place some aromatic butter under the turkey’s skin.

Bake in the oven on the lowest rack in a preheated oven.

My favorite fresh, no bread stuffing:

lemon slices and fresh thyme, orange slices and fresh rosemary, fresh garlic cloves and rosemary, Apple slices and Sage, fresh garlic cloves and tomatoes, just plain diced carrots and celery and thyme, fresh yellow bell pepper slices and green olives.  This list could be longer…

Fresh Thyme

Delicious Lemons

What’s your favorite stuffing? Send me an email and tell me about your family’s favorite fresh stuffing.

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Spinach and Mushroom Frittata Italian Style

Spinach and Mushroom Frittata

3 tablespoons extra virgin olive oil, divided

1 shallot, minced

5-6 medium sized mushrooms, sliced thinly
2 cups fresh organic baby spinach
5 large organic eggs
Kosher salt and black pepper to taste
1 teaspoon fresh thyme
¼ cup Parmesan or Romano grated cheese
5-6 large fresh basil leaves, minced

 

In a medium size non-stick skillet on moderate heat, add 2 tablespoons of oil until warm.  Place the shallot and sliced mushrooms in the oil and sauté until just golden. Add the spinach and sauté just until wilted.  Set aside and slightly cool.
 

Mushroom and Shallot

In a bowl, mix the eggs, salt, pepper, thyme and cheese. Next, add the spinach and mushrooms.


Add remaining 1 tablespoon of oil into the same skillet and when warm, gently pour the frittata mixture into the skillet on moderate heat. Make sure that the frittata mixture is flat and even on the pan. Gently scrape the eggs from the sides to the middle for the first few minutes.  Allow the bottom of the frittata to become golden on the bottom.  When it is ready, place a plate larger than the skillet on top of the skillet and flip the frittata over while also sliding the uncooked part back into the skillet so that the bottom will also cook.  

Allow to cook for a few more minutes undisturbed.  Lift an edge to check if the frittata is golden on the bottom, if it is, remove from heat and transfer to a serving plate.  Sprinkle some fresh basil and more grated cheese on top. Serves 4-6.

This is the traditional way to cook a frittata.  Today, you cook the bottom and transfer it to the oven to bake the other side.  This is a simple way; I’ve been doing it for a long time.  If you want to create a different type of frittata, such as zucchini, asparagus, ham or other ingredients, you can follow the same technique.  

 

Frittata can be serve for breakfast, brunch, or dinner accompanied by a salad or a fruit plate. How easy is that!!

 

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Spinach and Ricotta Stuffed Portobello Mushrooms

Ricotta and Spinach Stuffed Portobello Mushrooms

6 medium size portobello mushrooms

6-8 tablespoons whole ricotta cheese

4 tablespoons minced spinach, thawed

Pinch salt

Pinch black pepper

1 cup shredded Swiss Emmentaler cheese, divided

1 ½ tablespoons extra virgin olive oil, divided

  

Preheat oven to 375F. Line a baking sheet with foil or parchment paper.

Remove the stems from the mushrooms and wipe them gently to clean them with paper towel.

Drizzle half the oil on the surface of the baking sheet and place the mushrooms on it.

In a small bowl, combine the ricotta, spinach, half of the cheese, salt and pepper. Mix well.

Drizzle a little olive oil inside each of the mushrooms.  Fill each mushroom with the ricotta mixture. Top with the remaining shredded cheese.  Bake for 20-25 minutes until the top of the mushroom is just golden.

  

This recipe was invented last night when I found some ricotta cheese and spinach leftover in my refrigerator.  It is a delicious and easy recipe to make that can be served as an appetizer or a side dish. It could even be served at a party using smaller mushrooms filled with the same mixture. I’m sure I’ll make it again and again!

 

 



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Sicilian Stuffed Mushrooms

20 medium size button mushrooms or baby Bella
1 red onion, grated
3 garlic cloves, minced
1/2 cup extra virgin olive oil, divided
Salt and pepper to taste
1 large egg, beaten
1 tablespoon capers, roughly chopped

1 cup Italian breadcrumbs
1/2 – 3/4 cup Pecorino cheese
Pinch red pepper flakes

1/4 cup parsley, chopped
juice 1 lemon

Directions
Preheat oven to 400F.  Brush a little extra virgin olive oil on the bottom of baking pan where you will place mushroom in.

Wipe the mushrooms clean with a cloth or paper towel, and cut off and chop the stems.  Reserve stems.

Combine onion, garlic, and mushroom stems in skillet. Add half the oil and sauté over medium high heat for 5-8 minutes, stirring. Season with salt and pepper and remove from heat. Transfer to a bowl and allow to cool.

Once the mixture has cooled, add the egg, breadcrumbs, cheese, red pepper flakes, and parsley, and stir with a spoon until well blended. Fill the mushroom caps with this mixture and sprinkle with extra grated cheese and drizzle of olive oil on top of each mushroom. Bake for 15-18 minutes or until the mushrooms are golden on top. Squeeze a few drops of fresh lemon juice over each mushroom and serve. Serves 4-6

White Button Mushrooms

Mushrooms can be wiped clean. If you prefer to wash them, do so at the last moment in cold water and dry them before cooking.

Baby Bella Mushrooms

These Delicious and flavorful stuffed mushrooms can be served as an appetizer, a tapas dish, or a side dish. This is a great make-ahead dish. For best flavor, stuffed them ahead, and baked them right before your guests arrive.   I don’t suggest baking them ahead and refrigerating them, because they may become a little soggy.

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