Category Archives: Veggie

Cooking In The Raw

Fresh raw foodsWe’ve been talking a lot about using the new year as a springboard to new meal and cooking options, mostly geared toward a healthy lifestyle. One of the most radical examples of healthy eating is the raw food movement. This uber-simple diet can be applied any number of ways, from simple raw fruits and vegetables eaten in their most basic of forms (veggie crudites, anyone?), to “prepared” dishes that utilize only raw ingredients. Depending on your level of involvement, the rewards of a raw food diet can be great.
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A Toast to the Roasting of the Sprouts of Brussels

Before we start, let’s get one thing straight: the name is Brussels sprouts, not Brussel sprouts. After all, there is no such thing as a Brussel; these delicious cabbage cousins take their name from the capital of Belgium, though no one knows for sure if they actually originated there.

We all remember Brussels sprouts as the green menace of dinner, the monster guarding the road to dessert, a so-called “food” we pushed around and hid under napkins, preaching avoidance at all costs.

But as we, and our palates, matured, the green menace began to take a much different and more welcome spot on our dinner plates. After seeing a piece by our friends at America’s Test Kitchen about the right way to roast your sprouts, we were inspired to re-exorcise those childhood demons. (Note: ATK requires a subscription or free trial to see their full recipes.) And hey, we gotta admit it – our parents were right on this one. The sprouts of Brussels are delicious. Continue reading

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Julienne More: Demystifying Mandolin Slicers and Finding the Perfect Autumn Salad

Okay, with all due respect to the great actress (who we loved in 30 Rock, by the way), we apologize for the regrettable (but unavoidable) pun. But how else would we bring up “the talk”? We know, we know… you’re terrified. You’ve been putting this off for so long, even buying those hideous bags of ‘pre-sliced’ vegetables in the supermarket when a recipe calls for julienne cuts.  Get a hold of yourself! It’s time to come out of hiding and face the facts: Fante’s is here to simplify the julienne. And we did so along with an awesome Autumn salad recipe we stumbled on, courtesy of Israeli food blogger Sarah Melamed.

Le Cuisinier Roial et BourgeoisThe julienne cut has likely been around longer, but first appeared in print in Le Cuisinier Royal et Bourgeois by famed French chef François Massialot. Standard cuts call for the vegetable (usually carrots, potatoes or celery) to be cut length-wise and trimmed on four sides to produce 7cm long ‘matchsticks’. For those of us who prefer a meat-tastic approach to dinner, you can certainly reproduce this cut with meat or fish, especially in stir-fry dishes.

There are ways to circumvent the seemingly tedious knife-work involved, especially if you’re preparing a dish for a crowd. Our upcoming in-store demo on the world of mandolin slicers should cut to the heart of the matter. Of course, if you can’t make it, we’ll happily break it down here. Basically, your choice comes down to two options: a ‘flat board’ slicer or the more entailed ‘platform’ slicer.

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