Food tip of the week, food quiz, and recommended cookbook.
Tip of the Week
Because of their high nutrient content, consuming beans and peas is recommended for everyone, vegetarians and non-vegetarians alike. Enjoy some vegetarian chili, three bean salad or split pea soup. Make a hummus-filled pita sandwich.
To what does the wine-geeky term "mall" refer?
A. Wines that have gone through malolactic fermentation
B. Wines from Saint-Malo, in Brittany, France
C. Wines that have developed an offensive odor or malodor
Answer at bottom of the post.
Wise to the Word: Pho
A hearty broth-based Vietnamese soup most often made with beef, pho (pronounced "fuh") is eaten for breakfast, lunch and dinner. Different recipes abound, but a traditional beef broth base is made with charred onions, ginger, cloves, cardamom, cinnamon and star anise. Thin slices of beef are added, as well as rice noodles and a variety of garnishes that include scallions, coriander, Thai basil, lemon, lime, bean sprouts, fish sauce and sriracha.
Number to Know
7,175: According to the USDA's "Know Your Farmer, Know Your Food" (KYF2) initiative, there are over 7,175 farmers markets around the country. That's triple the number from 15 years ago.
The Dish On...
"Eat Me: 169 Fun Recipes From All Over the World," by Paul R. DeLancey
From the author of "We’re French and You’re Not" and "The Fur West," De Lancey entertains supreme as he distills cooking to the simplest of terms — from boiling water (and identifying the stove) to preparing timeless classics from every corner of the globe including scrumptious Beef Stroganoff and Greek Wraps with tzatziki sauce. Every recipe is followed by hilarious tidbits, such as, "King Louis XV ate boiled eggs every Sunday. This practice ceased with his death." Eat Me is a cookbook spiced with comedy, leavened with silliness while still fully informative and functional. A great read for anyone's kitchen.
Food Quiz Answer
A. Wines that have gone through malolactic fermentation. Wines that undergo malolactic fermentation (a chemical process that changes a wine's acidity) may feel smoother than ones that don't; they might even seem creamy. That's because malolactic fermentation transforms tart malice acid into softer lactic acid (the same kind in milk).