Awesome Arugula

Arugula, sometimes called rocket, is one of those greens people either love or hate. But those who love its peppery after-bite do so with a passion. This controversial green is actually a member of the mustard family and has been cultivated for centuries. Ancient Egyptians and Romans ate it for its aphrodisiac qualities. The British also enjoyed it, and by the 19th century it had made its way into New England gardens. It’s delicious tossed into pasta dishes or soups like the one here. Arugula can also be enjoyed raw in salads, but because of its strong flavor, it’s best to mix it with other greens. Be sure to trim off any tough or discolored stems before using it.

Soy Sauce Explained

\With our love for Asian food, it’s not surprising that soy sauce has become almost as ubiquitous in our kitchens as catsup. If you’ve ever been to an Asian market (or just the well-stocked Asian food aisle of your supermarket), you know that there are several different varieties. Regular soy sauce, called for in the recipe above, is the most popular. Dark soy sauce, also called tamari, has molasses added and is thicker, darker, and sweeter than regular soy sauce. It is used when a deeper flavor and richer color are desired. Thin soy sauce is lighter, saltier, and thinner in consistency than regular soy sauce. It is often used as a marinade or when little or no color change to a dish is desired. And lastly, lite (or low-sodium) soy sauce has about 40 percent less salt than regular soy sauce. Because of this, it is more susceptible to spoiling and (unlike the others) needs to be refrigerated after opening.

Eliminating Burnt Flavor

If you scorch a soup, don't stir or scrap the bottom.  Just pour the liquid into another pan. Stirring is what distributes the burn flavor. This will work on spaghetti sauce and most other liquids.

Don't Waste Cheese!

Don't waste cheese by leaving it behind on your grater. Before you grate your cheese, spray the grater with a cooking oil like Pam. Be sure and spray both sides. The cheese won't stick!

Common Fennel: An Herb for the Uncommon Cook

by Brenda Hyde

Common fennel or Foeniculum Vulgare is a perennial herb who's leaves, seeds and stems are harvested for cooking. It is a member of the Parsley Family and grows from 3-5 feet tall. The leaves are very similar to dill, as are the flowers, which bloom in the late summer and the fall. It's not only a pretty herb in the garden, but it's a wonderful addition in the kitchen for cooking.

Fennel can easily be grown from seed sown directly into the soil in the early spring or the late summer for a fall crop. The soil should be well drained and in full sun with plenty of room. Try growing some in a large clay pot, thinning the seedlings as they grow to just 1 or 2 per pot. Once fennel is established it does well in drought like conditions. You can also plant seeds in the fall for germination in the spring. One warning: do not plant near beans, caraway, tomatoes, coriander or wormwood-they do not work well together.

Once your plant is about 6 inches high you can begin harvesting the young leaves, but only pick the top 2 inches, so it will continue to grow well. The leaves will stay fresh in the refrigerator for a week with the stems in water, and the top covered with a loose plastic bag. Also, you can freeze the leaves in small plastic bags. The seeds should be harvested in late summer as they ripen so they don't scatter-watch carefully and remove the heads AS SOON as they turn from green to brown. The seeds can be dried by dropping the heads in a paper sack and leaving there until dry. When dried store the seed in jars in a dry, dark location for about 6 months for the best flavor.

Cooking with fennel has many possibilities. Sprinkle the flowers in salads or use them in herbal vinegars. The leaves can used in soups, stews, salads, dips and marinades. The seeds are wonderful in breads, cookies, cakes and salad dressings, as well as sausage dishes. Like dill, fennel is the perfect herb for fish. Add it to your basting sauces or place dried stalks on the grill while cooking seafood. When cooking with fennel leaves, add them at the last minute for the best flavor.