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Ganache

Pogne de romans

Blue cheese and walnut soufflés

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Spanish omelets

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zucchini:Trendy ingredient

Zucchini

The zucchini or courgette is a summer squash which can reach nearly a metre in length, but is usually harvested immature at 15 to 25 cm. In Britain and Ireland a fully grown zucchini is referred to as a marrow.

Zucchini is well-known to reduce weight, yet boost the nutrient value of your diet. Moreover, it helps enhance vision and prevent all the diseases that occur from vitamin C deficiency like scurvy, sclerosis, and easy bruising. It contains significant quantities of potassium, folate, and vitamin A. When eaten regularly, it can effectively lower your homocysteine levels.

Even though zucchini is a fruit, it is usually cooked as a vegetable because it is best when eaten in cooked dishes. It is picked when it’s below 8in/20cm in length and the seeds are soft and young. A fully developed zucchini is usually three feet long and contains too much fiber and is not good to eat. Young zucchini has a subtle taste, soft covering, and buttery white flesh. It is available in its best form during May and August. Almost all the parts of this squash are edible, including the flesh, seeds, and even the skin and the flowers.

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tomato:Trendy ingredient

Tomato

There are hundreds of tomato varieties. From marble-sized grape or cherry tomatoes, to juicy salad tomatoes, meaty paste tomatoes, and huge, sweet, beefsteak tomatoes. Their colors range from deep crimson to orange, yellow, green, purple, and chocolate.

Kitchen math:
1 lb. fresh whole tomatoes yields about 1 1/2 cups chopped

How to choose:
Choose those with intact skins and no bruises, that are firm but yielding under gentle pressure, and with a deep color (though not necessarily red as it comes in all colors). Different varieties are better than others in certain preparations. Plums, for example, with their relatively low water content, makes great sauce while cherry tomatoes are great for quick sautes and for using raw in salad.
How to prep:
Different recipes call for different preparations though stems are almost always removed. To remove the core, use a sharp paring knife (a serrated knife works best) to carve a V-shape around it. If your recipe calls for peeling the tomatoes, cut an X in the skin, boil them for a few seconds and then blanch them in ice water; this will loosen the skin and make peeling them much easier. If your recipe calls for removing the seeds, hold a halved tomato over a bowl, squeeze it gently, and work out the seeds with your fingers.

How to store: Leave tomatoes at room temperature until you are ready to use them. Refrigeration causes loss of flavor and a mealy texture.

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