Although eggs have received a bad reputation in recent years, eggs are actually a high nutritious and healthy food. They are a good source of protein, low in calories, and a great source of choline. (About 90% of Americans are choline deficient, a condition that can cause liver and muscle damage.) Eating eggs is also great for your eyes, helps prevent blood clots, and may also help with weight loss. (In one study, women who ate two eggs every morning lost nearly twice as much weight, had an 83% greater decrease in their waist size, and said they were more energetic than women who ate no eggs for breakfast.)

What about cholesterol? Although doctors once recommended avoiding eggs because of their cholesterol content, experts now say it is the level of saturated fat in a person’s diet - not the level of cholesterol they consume - that affects heart health.

Reading an Egg Carton

According to the FDA, many eggs appear on grocery store shelves only a few days after being laid. Nonetheless, it can be difficult to know how long the eggs have been sitting in the grocery store.

Look for eggs with a USDA grade shield on them; this indicates they are from a government inspected plant and must be marked with the date the eggs were washed and packed in their carton. For example, eggs packed on January first are marked 001; eggs packed on December 31^st are marked 365.

Most egg cartons also have a “sell by” date that indicates a guideline for when the eggs should be sold - which is thirty days after the packaging date. The sell by date does not indicate when the eggs will go bad.

It’s impossible to say how many days eggs can be stored in your kitchen before going bad, since you have no idea what conditions the eggs were kept in before you purchased them. As a general rule, however, eggs can be eaten at their full (or nearly full) nutritional levels for about five weeks after their pack date or three weeks after you purchase them.

Testing Egg Freshness

Whether you’ve kept store bought eggs beyond the recommended guidelines or you’re gathering your own eggs, there is a simple way to test the freshness of eggs. Fill a deep bowl with water and lower an egg into it. Fresh eggs sink to the bottom and lie on their side. As an egg ages, more air is allowed into the shell; therefore, it will float and stand upright in the water (with the smaller end upwards). If an egg floats only a little, it’s still fine to eat it. But it the egg doesn’t touch the bottom of the bowl at all, it should not be consumed.

Storing Eggs

The best method for storing eggs is to keep them in their original carton and place them in the refrigerator immediately upon bringing them home.

Cooking Eggs

Most of us have simple, traditional egg dishes we love, whether scrambled eggs for breakfast or hard boiled eggs for Easter. For fresh ideas on cooking with eggs, check out Gourmandia’s egg recipes on video.

A common problem in commercial kitchens is scrambled eggs that turn green. This is harmless, but unless you’re a big fan of Dr. Seuss’ Green Eggs and Ham, may not be appetizing. To prevent green eggs, use a stainless steel pan and cook the eggs at medium temperature, using small batches. If the cooked eggs must sit before being served, use a pan of hot water between the egg pan and the heat source.

Most eggs sold in shells are not pasteurized, which leads to concerns about salmonella food poisoning. Although you may read that eggs free of cracks cannot contain salmonella, this is incorrect. Even perfect eggs without blemish can contain this bacteria. Therefore, when handling any egg, be sure to wash the shell just before using (do not wash the eggs and then store them) and cooking thoroughly so the bacteria is killed. Any egg with an uncooked, undercooked, or runny yolk is high risk for salmonella poisoning. Also be sure to disinfect any surfaces, pans, or utensils that come in contact with raw egg.

Persimmons (sometimes called date plums) are a delightful fall food. In shades of orange, and often looking something like a tiny pumpkin, persimmons have a sweet, jelly-like meat that’s a tasty addition to main courses as well as appetizers, desserts, and snacks. Early Americans learned about persimmons from Native Americans, and soon persimmon preserves, pies, and wine became as American as – well, apple pie.Persimmon nutrition varies according to the type you purchase, but generally speaking, persimmons are a great source of vitamin A, vitamin C, B vitamins, potassium, beta carotene, lycopene, lutein, and other antioxidants.

Buying

American persimmons come largely from California and are available in grocery stores from October through December. Asian persimmons may be available earlier, but are more likely to be of high quality in October and November.

Select fruits that are brightly shaded, smooth, and plump. Avoid persimmons with yellow spots. Asian persimmons are usually shipped while they are not yet ripe. To ripen them, allow them to sit on the counter in a brown paper bag until they are soft.

Persimmons fall into two types: astringent and non-astringent. Astringent persimmons are tart and have a strong smell. One popular astringent persimmon is the Hachiya. Non-astrigent persimmons may be tart and strong-smelling when not ripe, but once they are ripe, they are sweet and mild. Two popular types of non-astringent persimmons are the Fuyu and Sharon.

Storing and Preparing

Ripe persimmons should be used right away, since they don’t store well. At most, refrigerate them for two days. Ripe persimmon can also sliced and placed in the freezer (in freezer-appropriate containers).

To prepare persimmons for eating or cooking, wash gently in warm water and a little soap. Cut in quarters and remove the core and seeds.

Cooking With Persimmons

Persimmons are an excellent addition to baked goods, sauces, puddings, salsas, salads. If the persimmons are of the non-astringent variety, they can be used as a replacement for poached pears. (Including in this pear recipe on video http://www.gourmandia.com/video-recipes-cooking-videos/pear-with-wine-vanilla-ice-cream-and-pepper )

Or, try this recipe for persimmon cookies:

2 ripe persimmons

1 cup white sugar

1/2 cup butter

1 egg

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup chopped walnuts

Core the persimmons and remove the flesh with a spoon or melon baller. Puree the flesh in a blender or food processor. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

In a large bowl, combine flour, baking soda, spices, and salt. In a separate bowl, cream the butter and sugar. Add the eggs and pureed persimmons and beat well. Add to the flour mixture, stirring until well combined. Stir in the nuts. Drop by teaspoonfuls onto prepared baking sheet, two inches apart. Bake for 12 to 15 minutes.

There are essentially six types of potatoes: Russet, red, yellow, white, fingerling, and blue. Each has its own characteristics, and knowing which one is most suited to your dish goes a long way toward making what you cook delicious.

At the simplest level, potatoes are either high starch or low starch. Those potatoes high in starch are best for baking; they tend to have coarse skin and are rather dry when not yet cooked. Once they are cooked, however, they are light and fluffy, making them ideal for mashed potatoes, French fries, baked potatoes, and fried potatoes.

Those potatoes lower in starch are better for boiling, and won’t fall apart in stews, soups, and salads. These potatoes usually have smooth skin and moist flesh.

Russet

Russets are probably the best-known potato. Sometimes called Idaho potatoes, baking potatoes, or old potatoes, they are high in starch, and therefore hold up well when baking and boiling. Available year round, Russets are greaat for mashing, baking, frying, and roasting. Russet Burbank, Russet Arcadia, and Russet Norkotahs are popular types of Russet potatoes.

Red

Red potatoes are typically available all year round, and are great for salads, boiling, roasting, steaming, au gratin and scalloped recipes. Examples of red potatoes include Klondike Rose and Norland.

Yellow

Yellow potatoes are available most of the year and are considered an “all purpose” potato, great for roasting, baking, boiling, steaming, and mashing. Yukon Gold is an example of a yellow potato, as is Alby’s Gold and Yellow Finn.

White

White potatoes are usually available year round and are low in starch and therefore good for steaming, boiling, mashing, roasting, and au gratin recipes. White Rose is an example of a white potato.

Fingerling

These thumb-sized potatoes are also sometimes known as “finger potatoes.” They are usually low in starch and are good for boiling, baking, and roasting. Because they have a thin skin, they are often cooked without peeling them first. Ruby crescent fingerlings and Russian banana fingerlings are often found in grocery stores.

Blue Potatoes

Blue potatoes (sometimes called “purple potatoes”) are usually only available in the fall. They have a delicate flavor and are great for boiling, baking, frying, and steaming. Examples of blue potatoes include Russian Blue, All Blue, and Purple Peruvian.

New Potatoes

You might also hear the term “new potato,” which only correctly applies to a potato (any variety) before it’s reached full maturity. However, sometimes mature red potatoes are called “new potatoes.” Other terms for immature potatoes include “baby potatoes” or “creamers.” New potatoes are crisp and moist and have thin skins; they are only available in the spring and early summer. They are a good choice for baking, boiling, or pan roasting and retain their shape well in salads and stews.

Storing Potatoes

Mature potatoes may be stored in a cool, dark location, such as the pantry or cellar. Potatoes taken from the garden should be dried before storage; keep them in an area between 60 and 70 degrees F. for about five days. Properly dried, potatoes can be stored for about six months. New potatoes, however, should be used immediately.

Be sure to check out Gourmandia’s potato recipes on videos.

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.