Our Blog: What's Cookin' At Potash Bros.
Category: Seasonings
July 23, 2010 | Permanent Link
Summer is here and its hot! Time to eat light, cool meals. Salad fills that bill nicely. A good balsamic vinaigrette is a flavorful, light way to top a salad.
Balsamic vinegar is made from white Trebbiano grape juice. It gets its dark color and pungent sweetness from aging in barrels of various woods and in graduating sizes. It is ages over a period of years.
You can make balsamic vinaigrette in a manner of minutes. It is also wonderful on spinach salad with mandarin oranges, almonds, red onion and cucumber. Or, try it on asparagus or grilled vegetables.
Filed Under: Cooking Tips, Chef Notes, Fruit & Vegetables, Seasonings
March 12, 2010 | Permanent Link
The word corn in corned beef is actually a bit misleading. In this case, the meaning for the word corn is a “small hard particle, a grain, as of sand or salt.” Corned beef is most commonly a brisket cut of beef that is cured in a salt brine, sometimes with spices.
Corned beef has become popular in the U.S. for the Reuben sandwich, and, of course, as a celebratory dish eaten around St. Patrick’s Day.
Corned beef and cabbage became popular in America when Irish immigrants used it as a substitute for their traditional dish of Irish bacon and cabbage.
Works cited: Wikipedia, WiseGeek
Filed Under: History, Meat, Poultry and Fish, Seasonings, Seasonal
February 25, 2010 | Permanent Link
Pepper comes in more colors than just black. There is also white, green, and pink peppercorns. They all come from the same plant, except for the pink ones, which are actually not related to the others.
To produce black peppercorns, clusters of berries are picked when they begin to ripen. The berries shrivel and turn dark as they dry in the sun. White peppercorns are just the core of the ripe peppercorn berries. They are soaked in water so the outer skin can be rubbed off, then the smooth, gray, inner peppercorns are dried until they turn creamy white. Green peppercorns are picked when still green and immature, then freeze-dried to retain color and flavor. Sometimes they are brined, which produces an entirely different product.
Always store your pepper in cool, dark, dry place. Whole peppercorns have a 3 year shelf life; ground pepper one year. However, I like to buy my pepper in small fresh batches and grind it fresh each time I use it.
I live to make pepper swiss bread. Defrost one loaf bread dough. Flatten it and brush with olive oil. Sprinkle with fresh ground pepper and swiss cheese. Roll it up, shape itnto a loaf, brush top with olive oil and black pepper, let rise, bake and enjoy!
Spice up your life! Chef Pearl
Filed Under: Cooking Tips, Chef Notes, Seasonings
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