On today’s smorgasbord episode I talk about recent news that might make you ponder the safety of the food you eat everyday, along with asparagus season, hot sauce, and meal kits.
Before we get into the details, make a note to go check out my friend Nick Haskins’ show, the RestauRant Podcast. He has lots of home cooking goodness, recipes, and even a cool Facebook community building up steam!
Today’s featured cookbook (and be sure to listen to the episode for giveaway details) is Sheet Pan Suppers by Molly Gilbert.
Food Safety News
It seems like a ton of “scary” food stories have been coming out of the press in recent weeks. First there was the well-publicized ruling out of California about warning consumers of a potential coffee/cancer link. Then we had the annual foodie fright-fest known as the “Dirty Dozen,” a publication put out by the Environmental Working Group that highlights pesticide residue on fruits and veggies. Then I just read a headline somewhere about how having just one alcoholic drink a day may shave years off your life.
How should you approach all this news? Well, like any sensationalized food safety headlines you read, take them with a grain of salt. I’ll share my thoughts briefly on the subject.
Here are a couple past episodes where I covered this type of thing: Bacon Cigarettes, and Food Sanity with Leah McGrath.
Asparagus Season
Much of the U.S. is rolling straight ahead into asparagus season. I’ll share some tips on getting the most from one of the most rewarding and simple vegetables to prepare.
Easy Roasted Asparagus
Preheat oven to 425 degrees F. Lightly tossed asparagus with olive oil and a sprinkle of sea salt to taste. Arrange in a single layer on a baking sheet and roast in over for about 15 minutes, more or less depending on your preferred level of “doneness.”
Quick Broil or Grilled Method
Lightly toss asparagus in olive oil and a sprinkle of sea salt to taste. Grill over direct heat or directly under broiler for about 5 minutes (more or less depending on how charred you like it).
Blanching Asparagus
For easy handling, tie bunches of asparagus together with butcher’s twine. Immerse bunches into boiling water for about three minutes (if the stalks are thick, boil for . Remove and plunge into ice water to stop the cooking process.
Hot Pepper Sauce
Listener Mark from North Carolina has inspired me to work on some hot pepper sauce recipes. Even though it isn’t pepper season yet, practicing now will make sure we are ready for the heat when it comes!
Mark’s Hot Pepper Sauce Recipe
Makes about 3 cups
6-8 campari tomatoes
2 Tsp olive oil
6 cloves garlic skin on
20 – 25 habaneros
¾ cups white vinegar
Cut tomatoes in half, coat in olive oil, sprinkle with salt and pepper. Place cut side down on foil on a baking sheet. Place in a 375 degree oven for about 20 minutes or until skins blacken (this has become one of my favorite smells in cooking and a great ingredient to use in side dishes and otherwise).
While tomatoes are roasting, place garlic cloves in a dry skillet on medium heat on the stovetop. Heat until skins blacken, turning, about 5-6 minutes Allow to cool then remove skins.
Bring vinegar to simmer in nonreactive saucepan. Drop in all but 4 habaneros halved, cover, turn off heat and allow to steep about 10 minutes. Drop all ingredients in a blender and whiz until liquefied. I like to hold out a few habaneros to use fresh to add a fresh punch to the sauce. Usually this recipe makes about a half a blender (3 cups) If I’m short of that I may add a little more vinegar or water.
Meal Kits Revisited
A while back I talked about Blue Apron and went on a little rant about meal kit services. Listener Cliff from Monroe Michigan wanted to hear what kind of feedback I received (which I alluded to but never shared). Cliff has also been noticing more and more meal kits popping up in places like the local Kroger grocery store, and he sent me a link to a story about Wal-Mart starting to offer meal kits made in store.
Is it time for me to revisit the meal kit question? Do I need to give Blue Apron a shot so I can talk about it in full detail?
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