Leeks are grown in sandy soil. Most tutorials talk about slicing a leek lengthwise, removing the root and dark green portions, and rinsing the exposed portion under water. This is appropriate if you’re grilling or roasting the halved leek as a dish in and of itself, but a much CLEANER and very easy way to clean leeks if they are an ingredient is to fill a bowl with cold water, slice off the root and dark green, cut the leak in half lengthwise, then lay the cut sides down on a cutting board and slice through the leeks at 1/4 to 1/2 inch intervals. Dump the slices into the water and swoosh around with your hands, let them sit and settle, then gently lift out the floating leeks and see all of the dirt at the bottom of the bowl! If you’re sauteeing you can just lay them on a towel or paper towels to drain; if they’re going into a soup or stew just dump them right in – the extra moisture won’t harm a thing. Here’s to “clean eating”! For more tips and tidbits you can subscribe to Lula’s blog here.
Wanna be fancy? Wanna “look” fancy at your next get together? Pick your vinegar: Apple Cider, White, Wine, or Rice …let’s stop there and keep it simple. Add 3 tablespoons fresh herb or mixture of herbs of your choice (mix a couple and make it a “house” vinegar”) for every quart of vinegar.
Don’t use ground herbs or spices because the vinegar will get cloudy. Store it at room temperature, with a lid on, making sure your herbs are covered in the vinegar. It will be ready in 24 hours, and after you use some, you can top it off again with the same original vinegar. Just make sure your herbs stay covered. If you’d like, you can remove the herbs after a couple of days. Lula’s for Lunch…and More! Catering uses our Tarragon Vinegar to make pickles that we put in several recipes ( see pic of our Baba Lula Ganoush garnished with them!)
Vinegar is a preservative, but it does have its limits. The word itself is derived from the French “vin aigre” meaning “sour wine”. Don’t use more than around 3 tablespoons of your herb mix per quart because too much foreign “matter” can result in food poisoning. Happy Creating!
Ever wonder why Easter Eggs are “Easter” eggs? For anyone marginally schooled in Christianity lamb is a given, borrowed from the Jewish Passover tradition (sacrifical lamb, Lamb of God, etc.), but spring lamb, ham, and eggs far predate Christianity.
Spring lamb is just coming to market at Easter and has been a celebratory menu item for eons across the world symbolizing new beginnings and rebirth. The pig was considered a symbol of luck in pre-Christian Europe and, hence, the bringing of ham to the table in springtime.
Pagan rites of spring brought the egg to the table. The egg is a symbol of rebirth, rejuvenation, and immortality. The early Christian calendar forbade the ingestion of eggs during lent, so everyone was really excited to eat them again when lent was over (Easter). Egg decorating has been around for thousands of years. Particularly intricate and beautiful designs come from central Europe.
Egg breads, particularly the hot cross bun, are very popular at Easter. Archeological evidence however, proves that the hot cross bun has been around since 79 C.E. at the ancient site of Herculaneum.
Whatever you bring to your Easter table, enjoy with family and friends and celebrate rebirth of all kinds!
The way you can squeeze every bit out of the tube…these days there are quite a few condiments in tubes that look a lot like toothpaste. Whatever you call it – the “toothpaste winder” or the “tube squeezer”, you can use it for the condiments just like you would on a tube of toothpaste! Frugal, anyone?!? For more tips and tidbits like these you can subscribe to Lula’s Blog here.
I love Rhubarb. Every year I make a big batch of Raspberry Rhubarb Preserves and use it in various applications till it’s all gone (usually end of summer). Sometimes though, I run across Green Rhubarb, and because I use it in savory applications as well, I researched a bit about this “twin” (think of it as a fraternal twin) – it only lacks the anthocyanin pigments which gives certain rhubarb its red hue. This pigment is flavorless so there’s no difference in taste between red and green rhubarb (sour!!).
…AND I’ll say it again…DANGER WILL ROBINSON!! Do not try to cook the leaves or eat them raw – they are not innocuous like beet greens – they are poisonous to the point of DEATH!!! If you’d like occasional tips, fun facts and cooking info click here!
Happy Valentine’s Day!
Cabbage’s reputation has been transformed from peasant fare to superfood. It’s the new kale. With the “fermentation rage” going on, I thought it might be a great time to prime you on the varieties of cabbage.
If you believe everything you read about the health benefits of this brassica, you should be eating it every day. For a start, it’s high in vitamins A, B, C and K, full of fiber, iron and potassium and said to have cancer-preventing benefits. If that isn’t enough, it ranks as the vegetable with the fewest amount of calories or fat (at a mere 25 calories per 3.5 ounces.) Oh, and it’s cheap.
Cabbage is extremely versatile. You can use it in stir fries, sautés and braises, with meat, poultry, fish or all on its own — think corned beef, sauerkraut, kimchi, coleslaw, soups, braises, raw, pickled and more. You can find Lula’s tasty, beautiful appetizer (above) Brown Sugar Rubbed Pork Loin on Black Bread with Braised Cabbage and Apples here. You can stuff cabbage leaves or use them raw as a natural container for sautéed vegetables or meat.
Cabbage Varieties To Know
Green Cabbage – Green cabbage is the most basic and common of cabbages. Use it in salads and slaws, stir-fry it, or slow-cook it in soups and stews to bring out its essential sweet nature. Look for heads that feel heavy for their size (which can range from softball to almost basketball size,) with tightly packed, moist looking leaves. Green cabbage can be used raw in slaws and salads and holds up to all kinds of assertive, strong flavors.
Red Cabbage – Red cabbage looks like green cabbage except, well, it’s red. Red cabbage heads tend to be a bit smaller than the green ones but look for tightly packed, moist-looking leaves and heads that feel heavy. Red cabbage is delicious thinly sliced in salads like slaws or can easily be cooked. The rich color of red cabbage offers a concentration of anthocyanin polyphenols, as well as antioxidants and contain anti-inflammatory properties.
The only downside to red cabbage is that it can turns an odd blue color when cooked. Add vinegar or a touch of lemon juice when cooking to avoid blue food!
Savoy Cabbage – Savoy cabbage is also known as curly cabbage. With ruffled, lacy, deeply ridged leaves, these cabbages are gorgeous and tasty. The tender leaves tend to be more loosely layered and less tightly packed than green or red cabbage, although it can be used in much the same way — raw in salads, stir-fried, braised or added to soups and stews. Because the leaves are so tender you can use this cabbage a wrap for rice dishes or stir fried meat.
Napa Cabbage – Napa cabbage, also called Chinese cabbage or celery cabbage, has a different look than other cabbages. It has long light-green leaves and white stalks that appears more lettuce-like with a mild flavor that has a bit of a spicy, almost peppery kick at the end. Great for pickles, kimchi, stir fries and salads.
Bok Choy – Bok choy has a mild flavor most often used in stir fries, but is delicious braised and used in simple preparations. The cabbage flavor is subtle.
No matter what type you buy, look for cabbage heads that are firm, shiny, feel heavy for their size and, except for Napa cabbage, have tightly packed leaves. While you don’t want bruised or beaten-up vegetables, you can peel off and discard the outer leaves, so they need not be pristine.
Cabbage will keep best refrigerated, and will last several weeks. If you insert cabbage into your diet on a regular basis, the “rumble in your tummy” will dissipate in only a few days and the nutrition is worth it!
A Note From Chef Lori
A Valentine’s (or any other amour) appetizer – our Heart’s Afire 5-Spice Quail Breast in Puff Pastry with Wilted Winter Greens and Apricot Mustard.
Click here to visit our website!
Next time you order iced tea and the waitress asks, “With Lemon?” do yourself a favor and say yes. If you make iced tea at home, a slice of orange will do almost the same good as the lemon, with a slice of lime coming in third.
Researches at Purdue University say adding the citrus slice helps you absorb far more of the antioxidants in tea, whether it’s green tea or black.
Citrus fruit is wonderful for you in many ways. Lula’s for Lunch… and More! Catering incorporates citrus fruit into MANY of our dishes, sometimes overtly, and sometimes you’ll never even know it’s there!
After these two hands have completed the nourishment of 195 souls this week, Gordon and I are off to New Orleans for some R&R (by now you should know that means Research and Revivification!).
Our friends Joe and Joanna (The Duke and Duchess of New Windsor – New York, that is… 🙂 ) are meeting us and we’re staying in a Fabulous condo in the French Quarter. We’ll be sightseeing, eating and drinking our way from the 9th Ward to Tulane, and all the way to Vacherie and back.
If you have a favorite haunt, watering hole, restaurant or attraction that you think I must not miss, please let me know here! And quickly! Flight leaves on Sunday, and the Royal “We” has decreed there will be no flight issues!
10,000 years and counting…they must be good, right? And they’re an absolute POWERHOUSE of nutrition! Lentils contain the highest protein content of any vegetable other than soybeans (negligably higher)…fat free…cholesterol free…higher in folate than any other non-fortified food…and a really good source of iron (make sure you eat the lentils with Vitamin C foods so you get maximum absorbtion of the iron: tomatoes, green bell peppers, etc).
Simmer (bubbles JUST breaking the surface – I call it “smiling”) your lentils without salt – as salt toughens the skin. Add the salt at the end to taste. One part lentils to 3 parts liquid is a good place to start if you want maximum absorption. The Red Chief tends to be my favorite, as it gets mushy and I like to puree it for a “fine” soup, but beware, they turn yellow, they are not red after they’re cooked! Golden Lentils cook more quickly if you’re short on time. French green lentils (Lentille du Puy) contain less starch so they’re firmer when they’re cooked. Brown lentils are cheap and easy to find. They take alot longer to cook though – around 45 minutes because they have tougher skins. These days, though, you can find multiple varieties of lentils in almost any grocery store!!
REPRINTED FROM Southern Living – Meghan Overdeep
Few lunchmeats leave us with more questions than the classic bologna. It’s perfectly round, impossibly pink, and as synonymous with brown bag lunches as juice boxes. But for something so common, most Americans know very little about bologna’s origin.
While we’re not going to get into the exact ingredients used to make the homogenous meat (mostly pork), we do want to explore another bologna mystery: why it’s pronounced “baloney” and not “bo-lo-nya.”
Not surprisingly, the answer takes us to Italy. In particular, to the northern town of Bologna (bo-lo-nya), where mortadella, bologna’s kissing cousin, was born. Mortadella is traditional cured sausage made from ground pork. The bologna we know and love was derived from mortadella.
So that clears up how it got its name. As for how we came to pronounce it the way we do, we turn to a recent HuffPost investigation.
Linguist Mark Liberman’s theory is that our bizarre pronunciation follows the pattern of Italian words ending in -ia (Italia, Sicilia, and Lombardia), which took on -y endings in English (Italy, Sicily and Lombardy).
“My hypothesis would be that it’s an instance of the old pattern,” Liberman told HuffPost. “But it’s ‘Bologna’ not ‘Bolognia’, right?”
Others believe that it could have sprung from Italians’ penchant for shortening and altering words like “prosciut” for “prosciutto” and “mozz” or “mozzarel” for “mozzarella.”
Lexicographer and Wall Street Journal columnist Ben Zimmer told HuffPost that he agrees with Liberman’s theory. “It’s clear that the sausage was called that from the mid-19th century, and I’m sure that was a time when other Italian place names were getting anglicized in that way,” he noted.
By the 1920s, people were using “baloney” (or boloney) to describe non-food-related things. According to HuffPost, writer Harry Charles Witwer referred to a big clumsy boxer as “a boloney” in 1920. It wasn’t long before it was being used as a slang term within the larger world of sports.
“It was at a time when sportswriters in particular were looking for funny words to describe these lumbering boxers,” Zimmer told HuffPost. “And whatever connection they were making to the sausage ? whether it was that they had sausage for brains or they kind of looked like big sausages ? it served its purpose as a funny-sounding word.”
And then somewhere along the line, the “funny-sounding word” took on the definition we use it for today: nonsense.
So, there you have it. As for the exact details regarding how the funny-looking meat got it’s funny-sounding name, we may never know. We’re just sure glad it did.
Lula’s Note: One of my favorite sandwiches is the Muffaletta – an Italian sandwich containing mortadella. If you want to try a good mortadella go to The Farmstand Café in Union KY – they have a fabu free range mortadella sandwich! And if you ever want mortadella on your Antipasti Platter from Lula’s … just ask – we’re happy to customize!