Let's set the table together.

Inspiring moments and memories shared around The Table Together.

Wednesday's In The Know: Cabbage Varieties

If you are anything like me, I absolutely love cabbage! And best of all, since there are so many varieties to choose from, there are numerous ways you can incorporate cabbage throughout your weekly menu routine! Now the tricky part is finding some of the varieties mentioned below as quite frankly, I haven’t even heard of them!

  • Savoy Cabbage
  • Napa Cabbage
  • Brussels Sprouts
  • Red Cabbage
  • Green Cabbage
  • Candisa Cabbage
  • Minicole Cabbage
  • Kalibos Cabbage
  • Greyhound Cabbage
  • Celtic Cabbage
  • April Cabbage
  • To name a few…

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

Cheers to starting a new tradition around The Table Together!

P.S. Coming in the New Year (TBD March 1), I am launching a You Tube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life! Stay tuned for more info to come…

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

 

Wednesday's In The Know: Winter Squash Varieties

Come Sorel and Hunter Boot season, roasting, stewing or pureeing delicious winter squash is of my upmost priority! Regardless of your desired outcome, winter squash is an incredible side, main or accompaniment for anytime of day! And yes, it’s even delicious for breakfast…trust me!

Let me walk you through the different varieties, thanks to Epicurious for the fantastic picture and overview below, so you know what to look for when you head to the market:

Picture courtesy of Epicurious.

Picture courtesy of Epicurious.

1.   Kabocha Squash: “The squat, green kabocha—the Japanese word for squash—has a nutty, earthy flavor with just a touch of sweetness.”

2.   Butternut Squash: “A slim neck and bulbous bottom give the butternut squash its distinctive bell shape. The muted yellow-tan rind hides bright orange-yellow flesh with a relatively sweet taste.”

a.   Prepping: I have a great tip for prepping butternut squash in Tuesday’s Tip of the Day (search “prepping butternut squash”) and a video on YouTube (live March 22, 2016).

b.   Recipes: I have several on my website (thetabletogether.com)! Vegetarian Butternut Squash Chili, Wild Arugula Salad with Butternut Squash, Butternut Pear Soup, Butternut Apple Soup, and Roasted Butternut Squash with Thyme.

3.   Red Kabocha Squash: “The red kabocha is squat, like its green counterpart, and has faint white stripes running from top to bottom. While the green kabocha is relatively savory, the red kabocha is unmistakably sweeter.”

4.   Carnival Squash: “Breed an acorn squash with a sweet dumpling squash, and you get a carnival squash. While the carnival squash's exterior resembles both of its relatives', its yellow flesh is mellow and sweet. Use it wherever acorn squash or butternut squash is called for in a recipe.”

5.   Sugar Pumpkin: “If your Halloween pumpkin was small and squat, chances are it was a sugar pumpkin. But more than just decorative, sugar pumpkins are prized for their classic pumpkin flavor, as well as for their thick and flesh-packed walls. If you'd like to opt out of canned pumpkin for your baking and make your own purée instead, reach for a sugar pumpkin.”

6.   Sweet Dumpling Squash: “This whitish-yellow and green squash is small and compact, making the whole squash the perfect-size bowl for an individual serving. The flesh tastes very much like sweet potato, and the skin is edible as well. Use sweet dumpling squash in recipes calling for sweet potato or pumpkin.”

7.   Spaghetti Squash: “Take a fork to the inside of a cooked spaghetti squash, and you'll understand how this variety got its name. By scraping the flesh, you'll get ‘strings’ that closely resemble noodles. If you're in search of a healthy pasta alternative, try this very mild-tasting squash.”

8.   Blue Hubbard Squash: “Most blue Hubbard squash are huge, bumpy, and lumpy and often sold as pre-cut wedges. The particular variety pictured here, the Blue Ballet, is much smaller, making it easier to store and prepare at home. Underneath the gray-blue skin is sweet-tasting orange flesh.”

9.   Delicata Squash: “This particular winter squash, with its pale yellow shading, most closely resembles its summer squash cousins. The thin skin is edible, but also more susceptible to bruises and rot. When cooked, the delicata has a consistency similar to that of a sweet potato – creamy and soft – although the flavoring is a bit earthier. For a decorative effect, take advantage of this squash's ridges by slicing width-wise to create scalloped circles or halves; small- to medium-size.”

10.   Red Kuri Squash (also known as, Orange Hokkaido, Red Hubbard or Potimarron): “Like all Hubbards, the red kuri has an asymmetrical, lopsided look to it. And like the Blue Ballet variety, the red kuri is smaller and easier to handle. Its yellow flesh is smooth and has a chestnut like flavor.”

11.   Buttercup Squash: “Compact and green with paler green striations, the buttercup can closely resemble a kabocha squash. Its distinctive bottom with a circular ridge, though, gives it away. On some, the ridge may surround a more pronounced bump, or "turban." A freshly cut buttercup may smell like a clean, fragrant cucumber, but once cooked, its orange flesh becomes dense, a bit dry, and very mild.”

12.   Acorn Squash: “This mildly flavored squash is named for its acorn like shape. Choose one with a dull green rind; an acorn squash that's turned orange will have tough and fibrous flesh.”

Now that you have a very thorough overview of the intricacies of winter squash, I can imagine no better time than now to head to the market and incorporate them into your weeknight cooking.

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

Cheers to starting a new tradition around The Table Together!

P.S. Coming in the New Year (TBD March 1), I am launching a YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life! Stay tuned for more info to come…

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Wednesday's In the Know: Pear Varieties

Yesterday’s Tip of the Day showed us how to easily core pears, so thankfully now we can enjoy them quicker!!! And since that’s no longer an issue (as if it ever was) let’s talk variety!  

Just like apples, there are numerous varieties of pears that grow across the United States and world! However, there are only a handful of which we can easily and readily find at our local markets throughout the year. Here are some of the most popular varieties, and a few you may not (nor had I) heard of!  

  • Asian Pears (combo of an apple and pear)
  • Bosc: “Bosc pears are a favorite for poaching and baking since their firmer texture means they retain their elegant shape when cooked. Boldly flavored, with an almost smoky sweetness and a gentle earthy musk, they're a pleasure to eat.” – Saveur  “The Bosc pear stands a head taller than other pears with its elongated slender neck. Its brown skin has a relatively rough texture and can have hints of yellow or green.” – Epicurious
  • Green Anjou: “Bright green even when ripe, the Green Anjou is easily identified by its squat, egg-like shape. Sweetly mellow with a smooth and juicy texture, this is the kind of pear to eat for breakfast: sliced over warm cereal, its flavor is both comforting and bright. While it's delicious eaten raw, it's versatile, holding up just as well to baking, poaching, and roasting. The most abundant variety in the U.S., these pears are always easy to find.” – Saveur
  • Red Anjou: “Similar in size and texture to its green cousin, the Red Anjou is sweeter and milder, with subtle hints of sweet spice replacing the Green Anjou's citrus notes. Use just as you would the green in any application, though the glowing red skin adds a nice pop of color when sliced into green salads.” – Saveur
  • Bartlett: “Mild and sweet with subtle, fragrant citrus notes, when they're a little green best any way but raw: canned, pureed, or baked. When ripe, the soft flesh bruises easily but rewards eaters with copious juice.” – Saveur
  • Red Bartlett: “With a bright, fresh sweetness and delicate floral hints, this pear is all about flavor. Smoother and sweeter than its yellow cousin, the Red Bartlett is similarly good for canning and preserves, and a much better choice for eating out of hand.” Saveur
  • Comice: “Lusciously textured and earthy in flavor, these mellow pears make exceptional desserts, and pair well with cheese.” – Saveur
  • Taylor’s Gold: “Related to the Comice pear, this large New Zealand pear is almost round and has a golden-brown skin. Its sweet juicy flesh is so smooth that it almost melts in your mouth. This is a good pear for making jams, jellies, and sauces.” – Epicurious
  • Concorde: “Sweet and fragrant with slight hints of vanilla, it is a good choice for baking and poaching, holding its shape well at high heats. Another perk: the flesh doesn't brown in the air as quickly as other pears, making it a good aesthetic choice for garnishes and salads.” – Saveur
  • Forelle: "Forelle" means "trout" in German, a namesake reflected in this small pear's red-spotted green skin. Firmer and tarter than other varieties, this pear resembles an apple in both taste and texture, great for eating out of hand or sliced with salads, cheese, or a drizzle of honey.” – Saveur
  • Seckel: “With velvety flesh that sings in notes of sweet champagne, enjoy this pear out of hand, or balance its sweetness with some good sharp cheese and a glass of wine. Roasting the pears transforms the grained, juicy flesh into a decadent side dish.” – Saveur
  • Starkrimson: “The Starkrimson has a lingering taste of perfume and a smooth, soft texture. This pear is best baked, which diminishes its strong floral flavor -- it can be cloying when eaten raw.” – Saveur

Now that you know the abundance of varieties available for your juicy pleasure, it’s time to hit the market and try them all!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, stay In The Know by subscribing and I will deliver fresh new content, just like today’s, straight to your inbox every week!

Cheers to starting a new tradition around The Table Together!

 

P.S. Coming in the New Year (TBD March 1), I am launching a You Tube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of my fantastic tips and recipes to life! Stay tuned for more info to come…

 

Sincerely,

 

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

 

Fall's Bounty

Now that we have traded our flip flops for leaf kicking boots, it’s time to also change our shopping lists!

Although they are amazing, berries and stone fruits should now be replaced with ingredients from our fall harvest bounty! Think squash, pears, apples and citrus. By focusing our weekly menu rotation around what’s in season, not only does it taste better, it’s cheaper!!!

Here is a quick list of what’s in season, but by all means, see what looks best and focus your menu around that:

Vegetables:

  • Beets
  • Bok Choy
  • Broccoli
  • Brussels Sprouts
  • Cabbage
  • Cauliflower
  • Swiss Chard
  • Eggplant
  • Endive
  • Fennel
  • Mushrooms
  • Okra
  • Radishes
  • Winter Squash (like acorn, pumpkin and butternut)
  • Sweet Potatoes
  • Yams
  •  

Fruit:

  • Apples
  • Cactus Pear
  • Chestnuts
  • Cranberries
  • Dates
  • Grapes
  • Kumquats
  • Lemons & Limes
  • Grapefruit
  • Persimmons
  • Pomegranate

For other great ideas for cooking at your best, stay In The Know and subscribe on my website for weekly deliveries straight to your inbox!   

Cheers to starting a new tradition around The Table Together!

 

Sincerely,

 

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Weekend Happenings: Newport Beach Wine and Food Festival Recap

Given last weekend was the Newport Beach Wine & Food Festival, I am highly motivated to get back in my own kitchen! From world renown Chefs including Hubert Keller, Rick Bayless, Rick Moonen, our local legends Alan Greeley and Jamie Gwen, and several Top Chef Alum, including Brooke Williamson, Brian Huskey, Louis Maldonado, Shirley Chung and Master Sommeliers Fred Dame, Michael Jordan, Sur Lucero, Steven Poe and Thomas Poe, I am still feeling the buzz and excitement I felt all weekend! What a true honor and pleasure to have met and worked with each and every one of them! Until next year, you can expect to see me perusing your cookbooks and visiting your eateries!

To whatever you are gathering to this weekend, I hope that you find time to gather your friends and family around The Table Together!

Cheers to starting a new tradition around The Table Together!

Sincerely,

 

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!