Ask Martha: Difference Between 3 Hard Italian Cheeses

I'm saving this as a reminder of the difference between Parmigiano-Reggiano, Grana Padano and Pecorino Romano! (Source: Martha Stewart Living Magazine, September 2021, p.48)

Hearts of Palm

Did you know that hearts of palm is also called "swamp cabbage?"  I learned that today while reading Ask Marilyn in Parade Magazine.

I knew that my beloved salad ingredient is a "long, slender vegetable that is actually the innermost portion -- the heart -- of the stem of the palmetto tree, the state tree of Florida."

But "swamp cabbage"?  That doesn't sound appealing at all.  It has no resemblance to cabbage!

Creative Uses of Foie Gras

Foie gras martini @ Andre's at the Monte Carlo
Foie gras peanut butter & jelly sandwich @ Michael Mina at the Bellagio

I'd be interested in trying these menu items -- they sound intriguing.

http://www.forbes.com/sites/lisamogensen/2011/10/13/foie-gras-martini-anyone/

Guest Post (The GrandCruMan): Purple Potatoes??

Well the Taster and I were browsing at Central Market in advance of Sunday's dinner and we were on a mission for good steaks. Luckily CM's New York Strip was on sale. And as we walked through the produce section I spied the purple potatoes and had to have some. I made a simple mash with cream and butter and was left wondering....were they better than russets or Yukon golds?

Turns out my taste buds said no, not better. So I did a little research. Turns out the purple potato is an heirloom variety; all cultivated potatoes belong to Solanum Tuberosum. That's not my answer to do they taste better or have better nutritional value? According to specialtyproduce.com the purple potato is similar to white potatoes but has a much higher concentration of anthocyanin, the same antioxident in blueberries or other blue/black fruits. So I conclude it is more nutritious, but not as delicious! It wasn't as creamy as a Yukon gold or fingerling for sure.

Guest Post (The Woman Who Ate Everything): The Great Tomato Emergency of 2011

OMG, I have too many tomotoes. Nine tomato plants for two people are just too many. We picked over 30 pounds of heirloom tomatoes this weekend. And the plants show no sign of stopping. I used twenty pounds to make enough tomato sauce for the year (see pot of boiling sauce below). My freezer is now full. Thank God for house guests. We have them for the next few days, and we will trick them by serving tomatoes at every meal. Sliced tomatoes with sea salt, grilled tomatoes with sage, caprese salad, corn and tomato salad, cucumber and tomato salad, tomato tarts, gazpacho.

Guest Post (FoodFiend): Tri the Beef Tri-Tip

I'm surfing for recipes again!

I found a recipe for Shredded Tri-Tip for Tacos, and asked myself the question, what is beef tri-tip? I never heard of that cut of meat before. On the verge of sending an e-mail or coming here and asking my fellow bloggers, I googled it instead. Here is what I learned:

The tri-tip roast or steak (also called a triangle roast) is the 1 1/2 to 2 1/2 pounds of meat that sits at the bottom of the sirloin. Not only does it have a rich flavor, but it also tends to be lower in fat than most other cuts. This means it can dry out faster, but with a good marinade you really can't go wrong with this cut.

So now we know. And knowing is half the battle. The other half is FINDING it. The article went on to say that this cut is usually used for hamburger but has become more popular and can sometimes be found at Costco or Sam's. I wondered if y'all had found it at Whole Foods or Central Market - or if you'd ever looked. Wildly curious now, and might have to try this shredded recipe, particularly since it is for the crock pot and I continue the be in love with my crock pot.

In the meantime, TCU is losing to Baylor, which is...unlikely.