During World War II, the U.S. government encouraged Americans to establish “Victory Gardens” – vegetable, fruit, herb, nut, and grain gardens of as large or small in size as citizens could handle. During that time, Americans rediscovered some unusual home grown foods - including rose hips. And now that Victory Gardens are all the rage again, why allow this highly nutritious food to rot or go to the birds?Why Rose Hips?

* Rose hips are an excellent source of vitamin C, having 20 to 40 percent more vitamin C than oranges (depending upon variety).

* They have 25 percent more vitamin A and iron than oranges.

* They have 28 percent more calcium than oranges.

* They are also a good source of vitamin E, selenium, manganese, bioflavanoids, and B-complex vitamins.

* As for taste, roses are in the same family as apples, and rose hips have been compared somewhat to the taste of tarty crabapples.

How Do You Get Rose Hips?

Most rose plants produce at least some rose hips. Moderns are less familiar with rose hips than people of previous generations because today’s gardening experts suggest cutting off spent rose blooms to encourage more flowers to grow. However, if you let faded blooms stay on the rose plant in late summer, not only does it help signal the plant that it’s time to “rest” for winter, but you’ll soon see green seed pods develop on the plant. Around the time of the first frost, these pods will turn bright green, and may be eaten.

Gathering Rose Hips

The most important thing here is to make absolutely certain the rose bushes in question haven’t been sprayed with chemicals. (If you must use chemicals on your roses, use only sprays labeled acceptable for edible foods.)

Next, wait for the first frost to add some sweetness to the rose hips. Then cut the hips from the plants, using clean pruners or scissors. The hips should be firm and red.

Bring the rose hips inside and remove any remaining stem and crown. (The crown is where the rose bloom used to be.) With kitchen shears, cut the hips in half and scrape out all the seeds. Do not leave seeds behind because they cause digestive irritation. Rinse them in cool water and pat dry.

Alternatively, after removing the hips from the plant, you may dry them by placing them in a single layer on a baking sheet lined with wax paper. Place them in a warm location and expect it to take around two weeks for them to start looking wrinkled. When this happens, rub off the stems and crowns. Cut the hips open and remove the seeds. Allow the hips to thoroughly dry, then seal in plastic bags in the refrigerator for up to three months. They may also be frozen.

Cooking with Rose Hips

During World War II, Americans followed Native American tradition and used rose hips in stews and soups. Check out Gourmandia’s soup recipes on videos or stew recipes on videos and consider adding rose hips to a dish that appeals to you.

You may also cook rose hips like any vegetable, with a little butter - although they may be too tart for some palates.

Add rose hips to apple pie, or to tea bread recipes.

Make rose hip jam or syrup by putting fresh rose hips in a saucepan and covering with a little water. Bring to a boil and simmer until soft, around 10 to 15 minutes. Allow to cool, then strain through cheesecloth, pressing the hips with the back of a spoon to release the liquid in them. Use this liquid in your favorite jam recipe. For syrup, using two parts of this liquid to one part honey, place in a jar, stir and refrigerate.

The season on baking sheets is upon us. Although chefs and bakers use baking sheets all year long, between November and December they often get more use than at any other time of the year. If your baking sheets are looking shabby or not producing results you’re pleased with, now is the perfect time to equip yourself with something better. A poor baking sheet makes baking success difficult, whereas a good baking sheet makes success easier. Fortunately, the key to finding a good baking sheet isn’t spending a lot of money. It’s all about how the sheet is made. So take a look at Gourmandia’s pastry recipes on video, then bone up on the best sort of baking sheet for your needs.

Baking Sheets vs. Cookie Sheets

Often, the terms “baking sheet” (or “baking pan”) and “cookie sheet” are used interchangeably. However, there is a difference, though it may not matter for most recipes. Baking sheets have edges. Cookie sheets have no edges.

If you can only have one type of sheet in your kitchen, it should be a baking sheet, which can be used for baking cookies, also. Cookie sheets, on the other hand, don’t work for certain things (like containing juices when roasting).
Aluminum

Aluminum baking sheets are inexpensive, easy to clean, conduct heat well, and are durable. However, they react with foods high in acid (like tomatoes), and may transfer a metallic flavor to alkaline foods (like asparagus and cabbage) and cause them to discolor. However, to prevent these problems you can simply line the baking sheet with parchment paper.

A thicker aluminum sheet (often called a “double thick” sheet) is always a better choice than a cheaper, thinner aluminum sheet. “Heavy-Gauge” aluminum cookie sheets are less likely to over bake or burn cookies toward the end of a large batch.

French Black Steel

More expensive, French black steel baking sheets aren’t as carefree as aluminum. They must be seasoned by rubbing kosher salt on their surface (to prevent corrosion), and any dampness left on them will quickly cause rust. However, they conduct heat well – so well, you may need to lower the temperature of the oven by 25 degrees F, or cut your baking time some. Many bakers prefer these baking sheets for puff pastry.

Insulated Sheets

In general, insulated cookie sheets are an excellent choice for any type of cookies – especially thin ones that might over-brown or burn with other types of cookie sheets. However, they do require more baking time, so you’ll have to watch your cookies carefully (unless the recipe specifically calls for an insulated sheet).

Nonstick

Nonstick baking sheets are the easiest to clean and cook more quickly because they are a darker color. Eventually, their nonstick finish will wear off.

Longevity

To prolonged the life of your baking and cooking sheets, keep the sheets you use for baked goods separate from those you use for such things as cooking meats. This will keep the sheets you use for cookies unblemished, and will result in longer-lasting sheets, too.

Tangy and sweet pomegranates are one of the most delicious, versatile, and healthy fruits available. They are an excellent source of vitamin C and potassium, and a great source of fiber and cancer-fighting antioxidants. In fact, while many fruits contain one or two antioxidants, pomegranates contain three (tannins, anthocyanins, and ellagic acid) in high amounts. Pomegranates – the fruit that was a favorite among ancient Roman and Greek gods - are delicious eaten straight from the fruit, but they are also easy to add into a wide variety of dishes. Be sure to browse Gourmandia’s fruit recipes on videos, then read on for easy ways to use pomegranates in your next dish.Buying

Pomegranates begin becoming available in August, but most appear in grocery stories and farmer’s markets in October and disappear around January.

Select pomegranates that are heavy and firm. The color of the fruit doesn’t indicate freshness, quality, or juiciness, although the skin of the fruit should be relatively uniform in color. Don’t purchase pomegranates with cracks, bruising, or splits.

Storing

Pomegranates keep for about a month if left on the counter. If stored in the refrigerator, they last about two months. If you remove the seeds (technically, they are “arils”) and place them in a sealed bag or box, they keep in the refrigerator for around two weeks.

You can also freeze pomegranate seeds just like you would berries: Spread the seeds out in a single layer on a baking sheet that’s covered with wax paper. Place the baking sheet in the freezer and about two to three hours later, when the seeds are completely frozen, place the seeds in a sealed freezer bag.

Caution

When working with pomegranates, always remember they stain easily. If you spill juice on the counter, wipe it up promptly. Wear an apron you don’t mind staining. Should you get pomegranate juice on your clothing, remove the garment and wash promptly.

Removing the Seeds

Many people avoid eating pomegranates because they feel it’s too much trouble to remove the edible seeds from the fruit. However, once you know how, it’s relatively easy to remove the seeds:

1. Cut off the top of the pomegranate, where the fruit has a “crown” where the stem used to be.
2. Cut through the leathery outer layer of the pomegranate, scoring it into four sections, from crown to bottom.
3. Place the pomegranate in a bowl of warm water. After about a minute, break apart the fruit where you’ve sliced it. Roll the seeds out into the water.
4. Strain out the water.

Making Your Own Juice

If you want to make your own pomegranate juice, you’ll be happy to learn it’s easily done. If you have a juicer, simply cut the pomegranate in half and juice it like a grapefruit, hen strain the juice through cheesecloth. Manual juicers work best, since it’s easy to capture the bitter membrane with an electric juicer.

You can also juice with a blender by removing the seeds first, then blending up to 2 cups until they turn to liquid. Strain through cheesecloth before storing or drinking.

Cooking with Pomegranates

Pomegranate seeds are excellent eaten by themselves as a snack, but they are also easy to sprinkle atop a green salad or in baked goods, like muffins. Pomegranates also make great jelly or syrup and are a nice addition to stuffing; sauces for chicken, lamb, pork, or seafood; marinades; gravies; or vinaigrettes.

Autumn is nut time, and walnuts provide a rich, earthy flavor to a wide variety of dishes, from desserts to main courses. Walnuts are also part of a good diet; they are plentiful in omega-3 fatty acids. Studies show that eating a handful of walnuts every day can even lower cholesterol. Walnuts are also a terrific source of zinc, thiamin, and phosphorus, and a good source of potassium and iron. The best part is, walnuts taste great, too, and are relatively easy to add to your cooking repertoire. Check out Gourmandia’s walnut recipes on videos, then read on for other creative uses of fall’s walnut harvest.Buying Walnuts

Never buy shriveled or rubbery shelled walnuts; they are old and will soon turn rancid. Instead, shelled walnuts should snap easily between the fingers, and be plump and meaty. Shelled walnuts go bad quickly, so if you buy them sans shells, use them promptly.

Whole walnuts shouldn’t have holes or cracks in their shells.

Storing Walnuts

It’s best to store walnuts in the refrigerator in an airtight plastic container or sealable bag. Walnuts still in their shell will last longest, up to 3 months. Or place them in the freezer for up to a year.

Ideas for Cooking with Walnuts

Walnuts are an excellent addition to Thanksgiving or Christmas turkey stuffing. They also top salads or pastas well, or can be ground and put into meatless “meat.”

While chopped walnuts are a common addition to baked goods, you can also put walnuts in a blender until they nearly become a paste, then substitute the ground nut for about 1/8 or ¼ of the flour the recipe calls for. (To keep the ground nut from clumping, add a tablespoon of cornstarch.)

Other ideas include using minced walnuts in a savory chicken sauce, in pesto, for stuffing squash, in pilaf, on pate, in a stew, mixed in with green beans, in puddings, or in casseroles.

Roasting Walnuts

Roasting walnuts gives them stronger flavor and makes them more appealing for snacking. To roast walnuts, place whole or chopped nuts on a baking sheet and bake at 275 degrees F.  Chopped walnuts should bake for about 10 minutes and whole nuts for about 15.

You can also roast walnuts in a cast iron pan. Do not add any oils or fats to the pan, and cook on medium high heat for 3 to 5 minutes, stirring often.

As I blogged about earlier in the week, it’s easy to make your own pumpkin puree for pumpkin pies, soups, and so on. But while you’re browsing Gourmandia’s great pumpkin recipes on videos, be sure to also consider baking pumpkin. Not only is pumpkin rich in vitamin A, omega-3 fatty acids, vitamin C, fiber, and potassium, it tastes simply delicious. Here are a few ideas on baking your own pumpkin this autumm.

Choosing a Pumpkin

Save the jack-o-lantern pumpkins for Halloween decorations, and instead opt for sugar pumpkins. Sometimes called “pie pumpkins” or “cheese pumpkins,” these small pumpkins are part of the winter squash family. They are naturally sweeter and less stringy than jack-o-lantern pumpkins.

Preparing

First, wash the outside of the pumpkin with warm water and a little soap. Next, cut off the top of the pumpkin and scoop out the seeds (which, incidentally, are fantastic roasted with a little olive oil, salt, and pepper) and stringy innards.

Then, choose appropriate toppings or seasonings. Some ideas: Honey, brown sugar, maple, molasses, crushed red peppers, cilantro, sage, rosemary, cinnamon, ginger, or nutmeg.

Baking Pumpkins

Preheat the oven to 250 degrees F. Slice the pumpkin in half and season as desired.

Place the pumpkin halves, meat side up, on a baking sheet on the center rack of the oven. Bake for about 30 minutes to an hour, depending upon the size of the pumpkin, until the pumpkin is soft and the shell is golden brown.

You can also bake stuffed pumpkin. Instead of slicing the squash in half, stuff the hollow inside with the following mixture: six peeled, cored, and chopped Granny Smith apples; 1 cup chopped walnuts; 16 ounces whole berry cranberry sauce; 20 ounces canned pineapple chunks, drained; ¾ cup packed brown sugar; ½ cup golden raisins; ½ cup dark rum; 2 teaspoons minced ginger root; 1 tablespoon grated nutmeg; 1 tablespoon cinnamon.

Put the top of the pumpkin back in place. Bake on a baking sheet on the center rack of the oven for one hour, or until pumpkin begins to soften. Scrape the sides of the pumpkin gently, so that some of the pumpkin meat mixes in with the stuffing.

You may also make pumpkin appetizers by cutting a pumpkin into single serving size squares. Place these pieces on a baking sheet and bake at 350 degrees F for about 25 to 35 minutes, or until the pumpkin is tender and golden. You may also top these pumpkin pieces with one of the seasonings recommended above.

Take the pumpkin pieces from the oven and top with a small amount of butter. Allow the butter to melt, then serve.

When making pumpkin pie, pumpkin soup, or one of Gourmandia’s delicious pumpkin recipes on videos, you could use canned pumpkin and end up with a tasty dish. But as all good chefs know, fresh is best. So why not make your next pumpkin recipe with fresh pumpkin? Here’s how.

Choosing Pumpkins

This time of year, pumpkins are plentiful and cheap, but you don’t want just any old pumpkin. Look for what’s called sugar pumpkins or cheese pumpkins; they measure around 20 to 24 inches in circumference and are much sweeter than the larger type of pumpkin used for making jack-o-lanterns. If you can’t find sweet pumpkins, use butternut squash; the flavor is only ever so slightly different, and many commercially cans of “pureed pumpkin” are actually made of butternut.

One 20 inch sugar pumpkin makes enough for two pies.

Preparing the Pumpkin for Cooking

Start by washing the pumpkin in warm water and a little soap. Pat dry. Cut the pumpkin in half with a serrated knife. Using an ice cream scoop, remove all the seeds and stringy pulp.

Cooking the Pumpkin

There are several ways to cook pumpkin. To use steam, place the pumpkin halves in a steamer. (If the pieces are too big to fit, cut up the pumpkin into slightly smaller chunks.) Steam for about 15 to 30 minutes, or until the pumpkin is soft enough to easily scoop away from the shell using a spoon.

Or you can place the pumpkin halves face up on a baking sheet and roast at 325 degrees F until tender and the shell is brown.

Alternatively, you may poke holes in the pumpkin shell (careful use of an ice pick will do the trick), place the pumpkin on a baking sheet and bake at 325 degrees F until tender.

Once cooked, cut the pumpkin in half and scoop out the seeds.

Next, allow the pumpkin to cool, then scoop out the meat with a tablespoon.

To remove excess water, pour the pumpkin filling into a colander with a bowl beneath it. Allow it to sit in the refridgerator overnight.

Making Pumpkin Puree

Place the meat of the pumpkin in a food processor or blender until fully pureed. The pumpkin is now ready for your favorite pumpkin recipe.

The pumpkin puree may also be frozen by placing it in serving sizes in freezer bags.

Johnny Appleseed is an American legend, and at least one reason apple (and apple pie) are considered “All American.” Appleseed’s real name was John Chapman, and in the 18^th and early 19^th century, he longed for a land where apple trees were so plentiful nobody would go hungry. For almost fifty years, Appleseed wandered the United States planting apple trees and creating orchards in the midst of the wilderness.

Today, the U.S. grows 2,500 of the 7,500 varieties of apples available worldwide.

While you can purchase apples in the grocery store all year round, autumn is still considered apple time, and your best bet at purchasing the freshest apples is to shop between September and November.

And shop (and eat) you should. “An apple a day keeps the doctor away,” that famous old saying, appears scientifically correct. Modern studies show apples help prevent asthma, protect against colon and breast cancers, prevent kidney stones, help lower bad cholesterol, and raise good cholesterol. Apples are only about 81 calories a piece, have around 13% of the recommended daily dose of vitamin C, and about 15% the recommended daily dose of fiber.

Apples are not only excellent snacking, they are ideal for every meal: pancakes with apple topping, sandwiches with apple filling, a myriad of fantastic dinners and desserts. For some creative ways to cook with apples, check out Gourmandia’s apple recipes on video.

Choosing Apples

Fresh ingredients are the best ingredients, so if you can buy apples locally at a farm or farmer’s market, take advantage of the opportunity. Unlike many grocery store apples, the fruit won’t be picked too early, and should be fresher.

Select firm apples, but as long as there are no brown spots or discoloration (which may indicate the apples are rotting), don’t fuss over imperfections.

There are a huge variety of apples, and while they all may be delicious, some types are more appropriate for certain types of cooking. For salads, Red Delicious and Gala are excellent choices. For applesauce, consider Gravenstein, McIntosh, Pippin, Granny Smith, or Golden Delicious. For pies and tarts, Golden Delicious, Pippin, or Granny Smith are popular choices. For baking whole, try Rome Beauty, Golden Delicious, or Jonagold.

If you desire sweet apples, consider Red Delicious, Golden Delicious, Gala, or Jonagold. For tart apples, select Granny Smith, McIntosh, or Jonathan. And for apples somewhere in between tart and sweet, try varieties like Rome Beauty, Winesap, Gravenstein, or Jonagold.

Storing Apples

Apples last longer if they are kept cool, so store then in the refrigerator in the crisper or a basement or cellar. Bear in mind that apples eventually absorb the odors around them. Apples also release ethylene gas, which speeds the ripening of other fruits, so don’t store them near produce that ripens quickly, like pears, peaches, or kiwi. 

Preparing Apples

Before consuming or cooking with apples, wash them in warm water and soap. This will eliminate most chemicals and reduce the risk of food poisoning due to E. Coli.

If you want to ensure apples don’t turn brown as you work with them, dip or spray them in a little lemon juice.

If you’ll be peeling or coring apples in any number, an old fashioned, hand cranked apple peeler/corer is a must. Otherwise, use a paring knife to remove the apple skin, and a hand held apple corer. To use a corer, simply line up the tool with the center of the core, where the stem is, then press down. Always peel before you core, since cored apples break apart more easily when handled.

Goose, which was enjoyed at meals at least as far back as the ancient Egyptian times, has a unique flavor few modern Americans have tasted. Although roast goose was a staple among early American settlers, somewhere along the way, goose became passé. However, goose is making a comeback, in part because it’s almost always sold as a free-range bird.

Goose also has more protein and less cholesterol than turkey, duck, or beef. Compared to chicken, goose is more protein rich, too. Goose is an all dark meat with a strong, rich flavor more like beef than chicken or even duck. And while roast goose is a traditional feast, be sure to check out Gourmandia’s goose recipes on videos for more creative ideas.

Choosing a Goose

Throughout most of the United States, fresh goose is usually only available around Christmastime. During the rest of the year, quality goose can be purchased frozen.

Don’t select the largest goose you can find; chances are it will be tough and overly fatty. Instead, chose a young bird, which will weight no more than 12 pounds.

Preparing Goose

Geese are fatty, although their meat is actually lean. This makes cooking them trickier than cooking, say, a turkey, but can result in splendid flavor.

Before you do anything else to your goose, remove large areas of fat. (Save them to render for later cooking projects; goose fat is considered the gold standard in gourmet cooking.) The fat that remains on the goose will cook out if you prick the skin of the bird all over. Do not pierce the skin, however.

After cutting out excess fat, you should ideally blanch the goose (place it in boiling water for about one minute), then let it sit in the refrigerator for at least one day and up to two days.

Although goose can be roasted without seasonings, good seasonings include salt and pepper, parsley, dry white wine, cloves, apples, bay leaf, thyme, mushrooms, and dried cherries.

Roasting Goose

Place the goose, breast up, in a roasting pan. As you roast the goose, you’ll find lots of fat ends up in the pan. Every thirty minutes or so suck it up with a baster and remove it, or your goose might catch on fire. (Again, save this fat for flavoring other dishes.)

Roast the goose at 400F for about an hour, then reduce the heat to 350F and roast until a thermometer inserted into the breast reads 180 degrees.

Fall equals venison for millions of Americans. And while once venison (deer and elk meat) was considered indulgent or even ‘backwoods,” today venison is a treat in the nation’s finest restaurants. The reasons for this are two-fold. First, venison tastes great, with a woody, slightly fruity flavor. Second, venison is healthy. Low in fat, cholesterol, and calories and high in protein, iron, and B vitamins, venison is a terrific alternative to beef.

In fact, if you’re avoiding beef for health reasons, you should strongly consider venison. Beef has 223 calories per 3 oz. serving, while venison only has 139. Beef has 77 grams of cholesterol, and venison has only 62. Beef has 13 grams of fat, but venison has just 5.

How to Cook Venison

If you’re afraid to cook venison, you needn’t be. It’s very similar to cooking beef, and can be used in every way beef can. However, bear in mind that because venison is a lean meat, it will dry out more easily than beef. Therefore, the only real trick to cooking venison is to not over cook it.

For some terrific recipes, be sure to check out Gourmandia’s deer recipes on videos.

Preparing to Cook

Before cooking venison, cut off any large areas of fat, since this is the major source of “gamey” flavor in the meat.

Because venison, like all game meat, may be higher in bacteria than store-bought meat, it’s essential to thaw frozen venison in the refrigerator, where the bacteria is less likely to thrive.

A good tenderizer for venison is a mixture of 2 cups of vinegar, 2 cups of water, and ½ cup of sugar. You can also try mixing vinegar with tomato sauce, pineapple juice, or milk. Marinate for no more than 24 hours, or the meat will become spongy.

General Tips

Don’t salt venison; this reduces the natural juices of the meat too much.   

Try cooking venison in red wine, or season it with garlic, rosemary, black pepper, or crushed juniper berries.

Traditionally, venison is slow roasted, but moist-heat methods work best for this lean meat. Use a heavy pan and some olive oil. Season the meat as desired and brown it. Cover the pan and cook until tender, making sure the meat reaches 160 degrees F.

If you want to grill venison, be sure to spray the meat with oil so it doesn’t stick to the grill.

Stewing is an excellent method for cooking tougher cuts of venison. Brown the meat, then place in a large pot. Cover with boiling water. Cover the pan and simmer for two hours, or until meat is tender.

Great chefs know fat adds flavor. That’s why French cooking is so full of pure, delicious butter. But if you’re like most people, you want to cut down on your “unhealthy” consumption of fat. Here’s what you need to know to make your food both flavorful and more healthy.

What is Unhealthy Fat?

Unlike Americans, not all fats are created equal. Scientists recognize three types of fat: saturated, polyunsaturated and monounsaturated. Saturated fat is the least healthy because it can raise your LDL (“bad”) cholesterol. Some places you’ll find saturated fat include coconut, cottonseed, and palm kernel oil, as well as butter and lard.

Polyunsaturated fats, on the other hand, can lower your LDL cholesterol- but they can also lower HDL (“good”) cholesterol. Therefore, they should be avoided or used in moderation. Margarine is a common source of polyunsaturated fat.

Monounsaturated fat is considered the best of the fats since it can lower LDL cholesterol without also lowering HDL cholesterol. Canola, olive, and peanut oil are some common sources of this type of fat.

Choosing Your Fat

Typically, the fat of choice for most cooking is olive oil; it has a nice flavor and is better-for-you fat that is pretty much all purpose. (Avoid it for frying, however.) Which type of olive oil you choose depends largely upon your personal taste and what you are cooking.

Extra-Virgin Olive Oil is considered the best quality olive oil, requiring only small amounts to obtain great flavor.

Virgin Olive Oil is next best, but you’ll need more of it to obtain good flavor - which means adding more calories to your diet.

Light Olive Oil is “light” only in that it has a lighter color. This is highly processed oil that is far less flavorful and less healthy (because the natural antioxidants are destroyed). This oil is never a good choice.

When choosing between other popular fats, here are some tips:

Butter is still the fat of choice for many chefs, and while it may not seem like a healthy choice, many studies show otherwise. Despite being a “bad” fat, butter actually has nutrients that protect against heart disease, including vitamin A, lecithin, and antioxidants. Butter is an especially good choice for baking, but is essentially all-purpose.

Vegetable Oil is inexpensive - but a good source of saturated fat, It’s mostly used for frying.

Canola Oil is a good source of monosaturated fats, as are avocado, almond, hazelnut, peanut, and walnut oils. Canola oil is a good all purpose oil, while the others are best for sautéing or salad dressings.

Lard is, let’s face it, unhealthy. Still, many chefs prefer it, especially in baking.