Go-Go Gadget: Mandoline

I have to say that the mandoline is one of my favorite gadgets, and I'm not talking about the musical instrument! So many recipes call for thinly sliced vegetables, but it's so difficult to do that with a knife. Either they aren't all the same thickness (which means they don't all cook at the same rate) or you've sliced up your fingers trying to get the whole piece cut! But I have the solution to all of your woes, and then some!

There are many versions of mandonline slicers out there, and depending on how much you want to spend will determine what you get for your money. The OXO Good Grips Mandoline Slicer that I have is a mid-range choice, and has lots of great features. The slicing guard is key for getting those small pieces sliced. The blade, which I find to be perfectly sharp for the jobs at hand, can be raised or lowered depending on the thickness you're looking for.

This gadget also allows for julienne cuts! What's a julienne, you ask? This is a knife technique that results in "matchstick" pieces of whatever you are slicing. This can be quite time consuming with a knife (although I find knife work strangely calming), but the mandoline can help you save time in this department as well. You'll quickly have a growing pile of matchstick veggies to throw into whatever recipe you're following!

From Flickr - by Gino LoCascio

Lastly, I like that this particular mandoline has rubber feet and a little prop stand so I don't have to hold it while it's in use. I can place a cutting board underneath to catch my slices and have my hands free to concentrate on the task at hand. There are quite a few handheld mandolines out there, but I can only imagine that they are a bit unwieldy.

Now, what can you MAKE with a mandoline? Homemade potato chips, marinated cucumber salads, and of course, a quicker mise en place are only a few of the uses for this wonderful invention. I find it easy to use and easy to clean! This gadget is one of my favorite things that I registered for when I got married, and it came from two of my favorite people! xoxo Lauren and Sara! :)

From Flickr - by SmithsEdgeWare

From Flickr - by Paula.X

A Trip to the Winter Farmer's Market

Today, we took a trip to a Winter Farmer's Market that I heard about through DailyCandy. It's in Somerville, located at 191 Highland Avenue, in the Arts at the Armory building.

As we walked into the building, we noticed the interesting architecture of the place. It's a very cool building. Once we entered the large auditorium, we witnessed all the people milling around the booths stacked high with freshly baked breads, locally grown root vegetables, and farm-raised meats and seafood.



We stopped at Hi-Rise Bread Company (Cambridge, MA), a local bakery that I know from the summer farmer's market at Dewey Square, in Downtown Boston. I didn't buy anything today, but they had some delicious-looking freshly baked breads for sale! I've purchased bread from them in the past, and been totally satisfied every time!

Moving on through the room, we came across Winter Moon Farm (Hadley, MA), and my goodness, these root vegetables were HUGE! I purchased two giant parsnips, as well as some obese beets, both red and golden. I also picked up a watermelon radish, something you don't see very often, but they are so pretty and delicious, I couldn't help myself. I also noticed their sizable carrots and turnips. I will definitely be looking for their booth in future Saturday shopping trips!



In the corner of the room were a few wineries. Among them, we found Turtle Creek (Lincoln, MA). The three lovely gentleman manning the table offered us a taste of their Riesling, which was delicious. The flavors were wonderfully balanced, yet sweet. This winery has 3 acres of land where they grow their fruit, along with outsourcing from California and New York's Finger Lakes. They assured us that even though some grapes may come from non-local sources, they follow the entire process to ensure sustainable methods. I'm looking forward to taking a visit to their winery in the summer months for a tour and tasting.

We finally stopped to talk with Austin Brothers Valley Farm (Belchertown, MA). They had some lovely cuts of meat, and very reasonable prices, and I will definitely be frequenting their booth in the future. They offered a nice variety to choose from, and I will make them my first stop once I make my new shopping list.



There was a second floor to this extravaganza so we ventured up the stairs to find three more vendors. One of these was a seafood vendor. All they had left when we arrived were some beautiful Day Scallops, but the list of originally stocked items was extensive. Hopefully I can get there earlier in the day next time.

All in all, I think I got a great deal on some abnormally large beets, parsnips and radishes. I'm looking forward to my next shopping list, knowing that this exists. I will certainly stop here before the grocery store, because locally-grown meats and produce always taste better. I thought I was out of luck until the springtime, when farmer's markets reopen, but it looks like I was mistaken. What a great find!!!

The Somerville Winter Farmer's Market runs on Saturdays through March 26th, from 10am - 2pm. Some of the booths even accept credit and debit cards!

Parsnips: Touting the Unsung Hero of the Root Vegetables

Root vegetables hold a spotlight in winter cooking, but when we think of them...which ones come to mind? Potatoes, of course, and carrots...maybe even celery root and beets. But when you see parsnips in the grocery store, do you grab a bunch? I do, almost always, and I would like to help parsnips win your hearts! :)



Parsnips are related to carrots, hence the resemblance in shape, but they have a sweeter flavor, and get even sweeter once cooked. However, the parsnip is actually richer in vitamins and nutrients than the carrot, boasting 600 mg of potassium per 100 g. It is also a good source of dietary fiber, and 100g only contains 55 calories. (Thanks Wikipedia)

They make a great addition to stews because as parsnips cook, they get soft and partially melt into the cooking liquid, integrating its flavor throughout the dish. In Jamie Oliver's, Dark Sticky Stew, the grated parsnip lends a hand to thickening the base with its sweet and creamy texture. This recipe is a wonderful winter meal that makes for some delicious leftovers as well. They also make a lovely part of roasted root vegetables, a very simple and delicious addition to any meal in the winter months. (If you like Jamie's recipe, check out Jamie's Kitchen - it is one of my all-time favorite cookbooks!)



My favorite way to serve parsnips is parsnip purée! A bit like mashed potatoes, parsnips get extremely creamy as they are puréed, and they make a wonderful addition to a nice beef tenderloin, a chicken breast, or some lamb. For you vegetarians out there, parsnip purée would make a nice bed for a stuffed Portobello Mushroom cap, don't you think? :) Gordon Ramsey (my hero, seriously - he's my IDOL) loves to pair his main courses with parsnip purée, and his recipe for it is, decidedly, my favorite.

Gordon Ramsey's Parsnip Puree

100g butter

4 large parsnips, peeled and chopped

100ml heavy cream

sea salt and freshly ground black pepper

Melt the butter in a frying pan over a low heat and cook the parsnips until completely soft and falling apart (about 25 minutes). Add the cream and bring to the boil. Season, then liquidize to a smooth purée. Keep warm.

How delicious does that sound?! Now...go make it, and tell me how delicious it IS! :)

Also, as a side note, I received my copy of the Whole Foods Cookbook that I mentioned in an earlier post. After flipping through it, I'm even more excited to start making some of these recipes, and for all you vegetarians out there - this book is more than 50% vegetarian...PICK IT UP! :)