Tuesday's Tip:Tips for Buying and Storing Asparagus

I have to admit, I haven’t always been a fan of asparagus. Only in the past few years have I discovered the wonders of fresh roasted asparagus. So when thinking about spring foods, I immediately thought about this flavorful vegetable. For some reason, it just reminds me of springtime! We have it in our stores year around these days but fresh local asparagus begins shipping about this time of year. Asparagus is sweet, succulent, and tender and is very versatile, lending itself to an assortment of many delightful dishes.

Besides being full of flavor, asparagus is an abundant source of nutrients, making it a “must have” for a healthy and balanced diet. It’s low in calories and sodium and contains no fat. It also supplies more folic acid than virtually any other vegetable and is an excellent source of potassium and vitamin B.

So when you are picking your asparagus on the Produce Aisle (of J&J of course), what should you look for?

Be sure you look for bundles with firm spears whose tips are closed, plump and green; shying away from dry and brown bunches.

How is the best way to store asparagus?

Once you’ve made your pi`1ck, it’s very important to store the asparagus properly to keep it fresh and delicious. Wash it thoroughly, pat it dry and cut the hard end stems off. Then you can do two things, you can wrap a moist paper towel around the stems, put in a plastic bag and store in the refrigerator. Even better, is to stand them upright in a couple of inches of water in the refrigerator. If stored properly, they will keep for 2 to 3 days.
Ever thought about freezing asparagus?

Undoubtedly, asparagus is the best fresh and in season. But what if you want that fresh flavor all year round?

Wash the asparagus thoroughly and trim the woody ends. They can be left whole or cut into spears for freezing. Blanch them in boiling water for 1-2 minutes. To blanch asparagus, drop it whole or cut into a large pot of simmering water and leave for about 1-2 minutes if freezing. If using it as a cooking method, you’ll want to leave for a little longer, 3-4 minutes. Drain the asparagus well and pack in plastic freezer bags or containers, trying not to leave excess air space. It can be frozen up to 8 months. Frozen asparagus doesn’t need to be defrosted before cooking.

Tuesday’s Tip: Selecting and Storing a Pineapple

Fresh pineapple is one of nature’s sweet treats! But do you know the best way to purchase and store your pineapple? A service J&J Foods and Fresh 'n Frugal are glad to provide is to core and peel your pineapple. If you’ve ever tried to do this at home, you know that this isn’t the easiest of chores. Just ask one of our great associates in the Produce Department and they will be glad to do this free of charge!

Selecting a Fresh Pineapple:
Select one that is plump and fresh looking. Fresh, green leaves in the crown are a good sign. The body should be firm, not soft. The larger the pineapple, the greater proportion of edible fruit. However, that doesn’t mean necessarily that it is better tasting or any riper than smaller fruit. It just means there is more of it.

Something interesting about pineapples … they can be ripe and have a green shell. Ripening halts at harvest and pineapples are picked at the peak of their ripeness. So even a green pineapples can be ripe!

Storing a Fresh Pineapple:
A whole pineapple can be stored at room temperature and should be eaten within a few days. Once cored and cut, the pineapple needs to be refrigerated and will last 4-5 days.

Tuesday Tip: Perfect Deviled Eggs

Deviled eggs look prettiest when the whites are smooth and unblemished, so the shells need to slip off easily and cleanly. Properly cooking and cooling the eggs help this. To begin, place eggs in a single layer in a stainless steal saucepan. (Non-stick is not recommended). Add cold water to a depth of about 3 inches. Bring to a boil of high heat. As soon as the water begins to boil, remove the pan from, cover, and let stand 12 minutes. Drain immediately and fill the saucepan with cold water and ice. Let stand until some of the ice melts and the outside of the eggs feel cool.

Tuesday’s Tip: The Perfect Scrambled Eggs

There are lots of opinions as to what constitutes the perfect scrambled egg. So this is mine but feel free to share in the comments how you make yours. I’d love to know!

In a small bowl, whisk together 3 large eggs, a pinch of salt and black pepper and 2 tablespoons milk (I use skim but you can use whatever you like) until light and foamy.

In a medium skillet, add 1-2 tablespoons butter over medium heat. When the butter bubbles, pour the eggs in the middle of the pan (that will force the butter to the edge so that it will be incorporated more into the eggs). Stir the eggs with a rubber spatula. As soon as the lumps of the eggs start to form, turn the heat to low and begin folding the lumps over on themselves and shake the pan gently at the same time. Just as soon as there is no more liquid part of the egg, turn off the heat and transfer to a plate. Some folks say that you should let the eggs rest for about a minute because they’ll continue cooking. I’m not a fan of a cool or overcooked egg so I don’t usually wait even that long to eat it.

I love to sprinkle a little grated cheese on my eggs or top my grits with them. Maybe even sprinkle them with some bacon or ham. Now you’re talking.

Tuesday's Tip: Time Saving in the Kitchen

Time Saving Tip: Always keep a garbage bowl nearby when you’re cooking. I saw Rachel Ray do this on her show and I thought it was a great idea. I started keeping one close and realized all of the steps it saved me. Give it a try!

Tuesday's Tip: Cilantro

It seems like no one is neutral about cilantro. You either love it or you don’t. If you don’t like cilantro and a recipe calls for it, substitute fresh parsley leaves or finely chopped spinach in its place. Problem solved!

Tuesday's Tip: How soft is Softened Butter?

To achieve that just-right stage, leave the butter in a cool, shaded spot on the kitchen counter for about two hours.  Test the softness by pressing the butter with your finger.  If the indention shows and the butter holds its shape, it’s perfect.  If you forget to set out the butter and have to use the microwave, be very careful.  Use the lowest power level for 10 second intervals.  Overly soft or melted butter will not work properly in recipes.  

Tuesday's Tip: A Great Valentine's Menu

I thought I would give y'all a sample menu for a great Valentine's Day meal!  Many of these recipes are from the "ole days" when I did the "What's for Supper?"  segment on WDUN's afternoon show.  We linked to the J&J website then.  

A Great Valentine’s Menu:

Blue Cheese Crusted Filet Mignon with Mushroom Sauce

Twice Baked Sweet Potatoes

Green Bean Bundles

Strawberry Salad

One of my favorite cakes of all time ...

Chocolate Raspberry Bundt Cake 

Tuesday's Tip: Canned, Fresh, or Frozen?

Many of us appreciate the convenience of canned peas and beans.  However, some of prefer to cook fresh, frozen or dried legumes from scratch.  You’ll need 1 ¾ cups fresh or frozen to replace each 15-ounce can.  One pound of dry beans makes 5 to 6 cups of cooked peas or beans, equivalent to about 3 cans.