November 10, 2010

Autumn Vegetables

It’s autumn. School is in full swing. The leaves are changing. The air is crisp. And fall produce is at its seasonal peak…ok…wait. It’s one thing to rhapsodize about sweet potatoes, butternut squash, broccoli, cauliflower, Brussels sprouts, and apples; it’s another thing altogether to know what to do with them. Because they’re in season, fall vegetables only need a little extra help in the kitchen…Mother Nature has already taken care of the rest. Here are a few quick and easy recipe ideas that will, hopefully, inspire you to take advantage of the harvest.

Try boiling peeled and quartered sweet potatoes until they are tender, about 15 minutes; drain and mash them with a little butter and milk.

Halve a butternut squash lengthwise and roast, cut-side down, in a 400°F oven until tender, about 40 minutes; puree with sautéed onions and chicken broth for a velvety soup.

Cut broccoli or cauliflower into florets, toss them in oil, and roast on a sheet pan in a 400°F oven until golden and tender, about 25 minutes: eat as a side dish or toss into pasta.

Thinly slice Brussels sprouts and toss them raw with shaved Parmesan, toasted walnuts, red wine vinegar, and olive oil (you won’t believe how easy and delicious this one is—don’t be afraid of the Brussels sprout!)

And, lastly, apples: hollow out the top and remove the core; fill with brown sugar, raisins, and chopped pecans; dot with butter, drizzle with maple syrup, and bake in a 375°F oven until tender, about 50 minutes.

Posted by do it Delicious
Category: Seasonal Cooking
Comments (1)

November 9, 2010

Say Cheese

Talk about mixed messages…wait until you read this article written by Michael Moss in The New York Times. You’ll think twice the next time you see the words cheesy, cheesier, cheesiest, double cheese….

Read More at the New York Times

Posted by do it Delicious
Category: Around the Web
Comments (0)

November 1, 2010

How to Read a Recipe

Let’s get down to the basics of cooking: reading a recipe. Every recipe you read has its own style, but most have standardized methods and terms. We want to clarify some of this for you, and also give you a good game plan for reading and executing a recipe successfully.

Methods and Terms
Prep time: This means the actual hands-on time/active time it takes to make the recipe

Total time: Hands-on time + the time it takes for the dish to cook

Ingredients are listed in the order in which they are used and often have directions next to them (ie. chopped, sliced)

Descriptors and cooking ranges: These are given to help you tell what something should look or feel like in the time specified. Often both a descriptor and specific time or time range are given—sometimes it’s just one or the other (ie. cook until golden brown, 8 to 10 minutes)

“Meanwhile:” This is an important word. It suggests that while something is cooking (ie. pasta is boiling) you can be doing something else at the same time (ie. making the pasta sauce).

1 cup parsley, chopped vs. 1 cup chopped parley
The way to measure chopped onions, herbs, grated cheese, etc. varies from recipe to recipe. The former means that the ingredient is first measured or is in whole form, then chopped. The latter means that the ingredient is first chopped, then measured.

Game Plan:

1. Read the recipe all of the way through
2. Heat the oven, if specified
3. Pull out ingredients and equipment (try to use specified pot/pan size, or as close to it as possible, as this will affect cooking times)
4. Prep ingredients in the ingredient list as specified, then follow the directions in the paragraph. However, if one of the first ingredients takes a long time to cook, start cooking it then continue to prep your other ingredients. For instance, if chopped onions are listed first and they take 10 minutes to cook, start cooking them; then, while they are cooking, you can continue chopping your other vegetables (this is a great time saver.)

And remember one more thing: it’s ok to mess up!

Posted by do it Delicious
Category: Tips and Tricks
Comments (2)

October 27, 2010

Double Delicious! is available in stores and online now!

We are thrilled to announce Jessica’s new cookbook, Double Delicious! Good, Simple Food for Busy, Complicated Lives. If you are looking for easy, wholesome meals (and desserts!) that are tasty, this book is for you. Plus, Jessica includes nutrition info, gives you the skinny on fats and shares her own shopping list so you can see what Jessica buys for her family. Check out our Double Delicious! page for some sample recipes, including one of Jessica’s favorites: Pasta with Pea Pesto! Yum!

Posted by do it Delicious
Category: do it Delicious News
Comments (2)

October 24, 2010

Check out Jessica on The Oprah Winfrey Show

Check out Jessica on The Oprah Winfrey Show as she demonstrates how to make a simple roast chicken, the easiest steak dinner, and quick appetizers any beginner cook can master. Together, Oprah and Jessica (along with Jessica’s best pal, comedian Ali Wentworth) tackle the essentials of shopping, cooking and eating healthfully.

Posted by do it Delicious
Category: do it Delicious News
Comments (0)