#TWKAskAnExpert
To Salt or Not To Salt
Our #TWKAskanExpert series is where we pose questions to our network of food experts and then share their responses with you! Submit questions using the link at the bottom of the page to get your expert opinion!
Tips for Home Cooks
Welcome back to Ask an Expert, where we publish answers to your burning questions about food and the food industry from our network of experts.
This week is Thanksgiving and though the holiday is looking a lot different this year, we want to support you in creating a beautiful meal (no matter how small). We're bringing you some cooking know-how from three incredible chefs.
We also have a great soup recipe to add to your holiday menu. Enjoy!
Let's Talk to...
Chris Amendola, Head Chef at foraged.
Who is an expert in the food industry that you admire and why?
What is your favorite fruit/vegetable that's in season right now and how can I use it?
Should I salt the water I cook my potatoes in? What other kitchen hacks do most home cooks not know?
Helena del Pesco, Chef at Larder Baltimore
Who is an expert in the food industry that you admire and why?
What is your favorite fruit/vegetable that's in season right now and how can I use it?
I love cauliflower and it's all over the markets right now. My favorite way to cook it is to cut it up, drizzle with generous amounts of good olive oil, sprinkle some sea salt, toss and roast at 375F until it gets lightly caramelized edges. Then toss with thin slivers of garlic, capers and Kalamata olives. Roast for another 5-10 minutes until everything is aromatic and toasty (just don't let the garlic burn!)
Should I salt the water I cook my potatoes in? What other kitchen hacks do most home cooks not know?
Yes! Also salt beans while you are cooking them. And if you can, try to get dry beans that aren't too old. They don't go bad but the older they get the less creamy and flavorful they will be.
Like the sound of Larder? Check out their website to see how they use organic produce to create a delicious menu.
Jerry Edwards, President and Corporate Chef of Chef's Expressions
Who is an expert in the food industry that you admire and why?
I admire Chefs that have not only committed to their craft, but also their community.
If I was to name some, I would name Paul Bocuse, who created an entire system of competition for young chefs to grow. And Jose Andres who works in his community and in Spanish-speaking countries like Puerto Rico when they need help.
What is your favorite fruit/vegetable that's in season right now and how can I use it?
Butternut squash. You can roast it with olive oil and rosemary. You can make a great soup with it and you can fill it with an entire meal and roast.
Should I salt the water I cook my potatoes in?
I salt water (use plenty of cheap salt as it should taste like the ocean) for cooking every vegetable if blanching or boiling.
What other kitchen hacks do most home cooks not know?
- Peel Kiwi fruit with a spoon.
- Wine chills immediately if you put ice in a china cap strainer or a wire mesh strainer and pour the white wine over top into a glass- you get cold wine immediately.
- Separate egg yolks from whites by cracking eggs into a pan and use an empty water bottle to suck out the yolks and place them into another bowl or pan.
Visit Chef's Expressions to learn more about Chef Edwards and what he likes to cook!
Are You Ready for a Recipe?
Our last Chef, Helena del Pesco, provided us with one of her go-to Thanksgiving recipes for sunchoke soup.
What's a sunchoke you ask? It's a knobby, root vegetable that's in season right now. They are actually related to sunflowers, have an earthy, nutty flavor and are comparable to potatoes. Just be careful, they are also nicknamed 'fartichokes!'
Chef del Pesco's restaurant Larder is now also offering a meal kit subscription if you're interested in easy, prepared meals from an amazing restaurant. This subscription will help sustain their business through the winter and support our community to enjoy Larder meals from the safety of home.
Sunchoke Soup
Ingredients:
- 1/4 cup unsalted butter
- 8 leeks, white and light green parts only, cleaned and sliced
- 2 medium russet potatoes, peeled and thinly sliced
- 5 lbs sunchokes (aka Jerusalem artichoke), scrubbed very clean
- 1 tablespoon coarse salt
- 6 cups chicken broth
- 1 cup heavy cream
- Pinch of freshly grated nutmeg
- Freshly ground white peppercorns
- Fried sunchoke chips and pomegranate seeds for garnish
Directions:
- Melt butter in a large saucepan over medium heat. Add leeks and cook, stirring, until soften, about 10 minutes. Add potatoes, sunchokes, salt, and broth; simmer until potatoes are tender, about 30 minutes.
- Transfer mixture to the jar of a powerful blender; blend until smooth. Add heavy cream and nutmeg; season with white pepper.
- Return to stove and gently heat over medium-high heat until warmed through. Serve garnished with sunchoke chips and pomegranite.
Find new Expert tips and tricks here every other week. Have a question you want an expert opinion on? Submit your questions to Stenealle, TWK Engagement Coordinator, at sragin@tastewisekids.org