Beyond Pots and Pans Masthead

   "Simply Great Greens"
  May 31, 2010 - Volume 2 - Issue 11              
     
���������In This Issue
Spring Super Sale - NOW!
Spin Up a Salad
Dress It Up
Season to Taste
Smart Green Salad Tips
Q & A's
Cookbook Review
Simply Great Green Salad Recipes

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          Greens All Dressed Up!
Early summer means that a prolific harvest of field greens and lettuces is underway. Farmers' markets are full of great greens ready to be turned into fantastic salads. Greens dressed to perfection look beautiful, taste delicious, and bring mucFork with Lettuceh needed color into your diet. Start with a bed of greens, add vegetables, fruits, meats, nuts, or cheeses for the ideal side dish, or the grand entr�e itself.

In this issue, we explore the variety of greens available and how best to handle them. Then, we guide you through dressing your greens with the perfect vinaigrette and seasoning the salad to taste. We finish with three scrumptious green salads, each with a different taste and personality, ready to grace your table and satisfy your taste buds.

          Spring Super Sale
Spring SUPER Sale
          Spin Up a Salad
Once was the day when a tossed salad meant iceberg lettuce garnished with a tomato wedge or two and a few slices of cucumber. That scenario is ancient history. Farmers' markets are full of alternatives and variations. Today's salads range across dozens of leafy greens, wonderful individually, or as part of complementary mixtures. As well, in the last few years packaged greens have become popular, and now account for over 80% of leafy green produce sales. This new way of presenting greens has benefited the consumer with a greater variety of produce in fresh, usable portions.

Types of Greens - The plethora of available greens gives us the opportunity for some new flavor explorations, texture experimentation, and color excitement. Some greens provide crunch better than others, some are mild in taste, others are bitter.

Chart of  Salad Greens

Do Packaged, Pre-Washed Greens Need Washing?Yes! Despite the claims of "triple-washed" on the packaging, bagged produce is subject to the same field and handling exposure as homegrown greens. A recent study by Consumer Reports in March 2010 convinced us that all greens need washing. The investigation studied 208 packages of bagged greens from 16 brands. The results revealed that 39% of the packages had unhealthy levels of bacterial contamination, (though none had E. coli, salmonella, or listeria, some particularly potent bacteria). The type of packaging, brand, or whether the greens were organic or not, did not seem to influence the contamination pattern. However, the fresher the greens, the less the contamination. The report recommends three actions: (1) Choose the freshest greens, (2) Wash them, and, (3) Keep greens away from raw meat to reduce cross-contamination.

Does Washing Really Help? Yes. Since fresh salad produce is not cooked to bacteria-killing temperatures, it's impossible to eliminate contamination with 100% surety. But, washing can greatly reduce the quantity of contaminants, and, thereby, minimize exposure to levels that our bodies are used to managing.

How to Wash Greens - By definition, greens grow close to the ground and pick up dirt as they grow and as rain splashes dirt on the leaves. Greens harvested from your garden, the local farmers' market, or bagged from the supermarket all require washing. The cold water bath will also help to freshen and rehydrate the leaves.
Steps for Washing  Greens

          Dress It Up
Good greens like to dress up for the occasion. As tasty as they are on their own, it's the marriage of greens with dressing that make for the full salad experience. Salad dressings can be generally classified into three types: (1) Vinaigrettes (oil and vinegar-based), (2) Mayonnaise-based, and (3) Dairy-based (sour cream, buttermilk, or cream). A great dressing provides an essential layer of flavor in a concentrated form that accentuates the salad and brings out the best of the fresh produce without overpowering the moment. We'll focus here on vinaigrettes.

Vinaigrette  RatioThe Magic Ratio for Vinaigrettes - We're fondest of oil and vinegar variations because they allow the greens' flavor and appearance to shine on the plate and in the mouth. Vinaigrettes sport an oil to vinegar ratio of 3:1, three parts oil for every one part vinegar. From this classic formula, any number of combinations and additions serve to shape the vinaigrette's personality.

Choosing the Oil - Aficionados recommend using a neutral-to-lightly flavored oil for salads. Neutral oils include canola, soy, or safflower oil. Pouring Oil and Vinegar TogetherOur favorite, of course, is olive oil. Use only extra-virgin olive oil, the oil from the first pressing of the olives, for salads. The delicate flavor is a perfect foil for most salads. Save strongly flavored oils such as walnut, sesame, or chili, as accents in the dressing.

What is Vinegar? - Vinegar is the naturally occurring result of two fermentation processes. Sweet liquids undergo a first fermentation process where yeast breaks down the sugars into alcohol. The second fermentation uses Acetobacter bacteria to breakdown the alcohol into acetic acid. To be a vinegar, there must be at least 4% acetic acid in the liquid. Dressing JarHowever, water and acetic acid do not make vinegar; rather, it is the original fruit's character, flavor, vitamins, and minerals that give vinegar its taste and character. We are most familiar with vinegars made from apple juice and grape juice, though any plant with sugars can become vinegar. For example, malt vinegar, the British standard, is made from germinated grain.

Mixing Vinaigrettes- Oil and water don't mix, we know that. For salad dressings, the oil and water is shaken or stirred enough so that a temporary emulsion is achieved and salads evenly dressed. Three common kitchen tools make great dressings: whisk, food processor, or blender. Our mini-food processor is particularly nice for chopping the garlic and shallots first prior to adding the vinegar and oil. Tossing the SaladWhatever your tool of choice, make the dressing in glass or stain-resistant plastic containers with stainless steel utensils. Aluminum vessels and utensils will react with the vinegar leaving a metallic taste. Mix all of the dressing ingredients, except the oil, and blend thoroughly. Slowly drizzle the oil into the vinegar base while whisking or processing. The tiny hole in the feed tube of your food processor is made especially for the gradual addition of oil.

Toss and Serve - Immediately before serving, drizzle the dressing over the freshly prepared greens. Ensure that the greens are dry or the dressing will not adhere to the leaves' surfaces. With salad utensils, toss so that all of the greens are evenly coated with the dressing. A vinaigrette dressing has the effect of wilting the salad in a very short time, so serve and enjoy immediately.

          Season to Taste
ShakerGreen salads host the perfect occasion for finishing with salt and pepper. Not only are salt and pepper a great flavor addition, they add a visual touch and, potentially, a little culinary performance art. Here are some quick definitions and tips on "seasoning to taste."

Salt - This ubiquitous seasoning is simple sodium chloride, yet comes in many forms that will impact your cooking life:

Table salt
- This salt is very fine grained and is generally mined from salt deposits. Table salt is available in iodized or non-iodized forms. Unless specified otherwise, recipes calling for salt refer to table salt.
Kosher salt - This salt is larger grained and typically without additives. The larger grains do not dissolve as readily as table salt providing certain advantages in various cooking situations. Because of the larger grains, one teaspoon of kosher salt is half to one-third as potent as one teaspoon of table salt. If substituting kosher salt, measure by weight instead of volume.
Sea salt - Derived from evaporated seawater, sea salt has the advantage of micro-flavors from minerals of the region. Specialty salts are perfect for finishing salads where they willing bloom and are showcased to perfection. We'd be happy to walk you through the different choices of finishing salts.Salt Shaver

Pepper - Married with salt forever, freshly ground pepper on a salad complements the greens and the dressing. Unrelated to chili peppers, peppercorns are dried fruits that when ground, release piperine compounds that stimulate our taste buds. The potency of pepper evaporates quickly when exposed to air, so grind peppercorns just before using.

Shakers, Shavers, and Grinders - One of our favorite gifts for newlyweds is a quality salt and pepper set. We have many choices that are truly works of art ready to grace any table. Salt shavers are unique tools that transform a chunk of salt into small flakes as a finishing step. Never put salt in a pepper grinder, or vice versa - each device is specially made for its designated contents.

          Smart Green Salad Tips
Tip #1: When eating salad, proper etiquette allows for cutting larger leaves or vegetables into bite-sized pieces for easier eating. You may use the side of the salad fork for cutting, or a fork and knife. Microplane PeelerDo not cut the entire salad at the onset, but cut bite by bite.

Tip #2:
Update your peeler! There are so many new styles of peelers available, that it's worth a renewed exploration of the genre. Many peelers feature ceramic blades and ergonomic handles.


Tip #3: Vinegar is magic throughout the home. Use white distilled vinegar to clean your microwave. Combine 4 tablespoons of vinegar in 1 cup of water. Bring the solution to a boil in your microwave and allow to sit for a few minutes. The steam will soften and loosen any spatters, and the vinegar will cut through any grease.

Lettuce  KnifeTip #4: A lettuce knife transforms any leafy head into manageable eating size. But, its serrated edge also makes it useful for cutting cakes and softer breads. A lettuce knife affords greater food safety by eliminating the need to tear lettuce by hand. The special plastic blade avoids the oxidation and browning inspired by a metal blade.

Tip #5: The "Dirty Dozen" list identifies fruits and vegetables that retain the most pesticides. The ranking includes "lettuces" among the dirty dozen, with fresh spinach lying just outside the cutoff. This information points us toward choosing organic versions of greens.

          Q & A's
Q and A Logo Q: Can I make my own flavored oils?
A: Yes, but do so very cautiously. Fresh herbs, garlic, or other flavor additions to oil contain water. When immersed in oil, an anaerobic environment (no oxygen) is formed. Naturally occurring bacteria can thrive in this situation, most notably the bacteria responsible for the botulism toxin. Use impeccably clean additions, refrigerate, and use within one week. We highly recommend using commercially prepared flavored oils.

Q: What is balsamic vinegar?
A: Balsamic vinegar is a delicious, nearly magical, form of vinegar that has been aged to perfection. There are two types of balsamic vinegar, Aceto Balsamico Tradizionale, and Condimento Grade. The former begins with a reduction of grape juice to 30% of its original volume. Ceramic-bladed  PeelerLike other vinegars, the juice goes through fermentation processes, but differs from everyday, "condimento grade" balsamics by an aging process through a special sequence of different wooden casks that may be 12, 18 or 25 years in length. True tradizionale balsamics are made only in the Modena or Reggio Emilia regions of Italy and reflect their rarity in their price point.

Q: Why are ceramic blades recommended when preparing produce?
A: Ceramic blades are made from zirconia compounds fired at high temperatures. The result is a blade that is chemically inert unlike a metal knife blade. Produce cut with a metal knife will brown more quickly due to the interaction of metal molecules with the fruit or vegetable; a ceramic blade will delay the natural oxidation processes. Do the apple test - cut one apple with a metal blade, another with a ceramic blade. Allow the apples to sit and note the different speeds in browning.

Q: How long will vinegar last?
A: Because of its strong acidic nature, vinegar will last indefinitely and does not require refrigeration. The environment is inhospitable to bacteria and sports an acidity of between 4 - 7%.
          Cookbook Review
Simply Salads by Jennifer Chandler. Photography by Langdon Clay. Published by Rutledge Hill Press, a division of Thomas Nelson, Inc., Nashville, TN. Copyright 2006.
Cookbook
This has quickly become one of our favorite salad cookbooks. The book is premised on pre-packaged lettuce mixtures. With these readily available greens, any number of salad combinations is quickly accessible. Ms. Chandler sets the scene with a brief explanation of greens and definitions of the common mixtures. From there she offers chapters of delicious salads based on just greens, then greens paired with poultry, meat, seafood, vegetable, fruits, and grains. Each recipe is matched with the perfect complementary dressing. The recipes create easy elegance as an everyday routine for the salad plate. There's a summer's worth of great salads ahead with this book in your hand.
          Simply Great Green Salad Recipes
Recipes excerpted from Simply Salads by Jennifer Chandler. Published by Rutledge Hill Press, a division of Thomas Nelson, Inc., Nashville, TN. Copyright 2006. Reprinted with permission of the publisher. All rights reserved.

Spinach SaladSpinach Salad with Roasted Cherry Tomatoes
with Balsamic Dijon Vinaigrette


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Tender baby spinach leaves are some of our favorite greens. In this salad, roasted cherry tomatoes provide a concentrated flavor burst and are simple to make. A few thinly sliced red onions and a generous crumble of blue cheese completes the salad. A balsamic vinaigrette ties the experience together.

Warm Goat Cheese SaladWarm Goat Cheese Salad
with Grainy Mustard Vinaigrette


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Romaine and iceberg pair with the slight bitterness of endive and radicchio to set the backdrop for this salad. Medallions of goat cheese are covered with breadcrumbs and toasted to golden perfection. The vinaigrette, spiked with whole-grain mustard, complements both the greens and the warmed cheese.

Hot Chili Oil SaladHot Chili Oil Salad
with Hot Chili Oil Vinaigrette


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This salad packs some cool heat in every bite. A fresh mixture of spring greens is ornamented with sliced, red-ripe strawberries with plenty of crunch from matchsticks of jicama and thin slices of red onion. The dressing brings it all to life with a mixture of chopped fresh herbs and a liberal dose of hot chili oil.

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Dress up some fresh spring greens and make a great salad!
Lorraine, Katie, and all of the Staff at Beyond Pots and Pans