pancetta

Posted by jgreghenry
fresh english spring peas

You know it's Spring when the peas peak.

I have had my eyes on sweet fresh English peas for the past few weeks. I knew they were going to be the subject of a Market Matters post from the Hollywood Farmers Market one of the sprigtime Sundays. I was just waiting for the peak of perfection. Well, this is the Sunday!

'Cuz like I said the peas peaked. If you don't believe me have a peek... please. Sorry, I realize alliteration is a dummy's last resort at clever writing, but I have trouble not swinging at that ball when it's lobbed so easily in my direction!

But as these peas peaked on Easter–I am going to be brief today. I have bonnets to wear and eggs to seek and chocolate bunnies to break. But before I get to all of that. Let's discuss peas.

Peas (Pisum sativum, L.) were among the first crops cultivated by man. Some say the word "pea" came from Sanskrit; however, it was more likely derived from the Latin word for the very same vegetable pisum, which in turn was derived from the older Greek name pisos. The Anglo-Saxon version became known as became pise, and later in Old English, pease. According to the Oxford English Dictionary, by 1600 the last two letters were dropped because people believed the word was plural, forming the singular "pea" that we know today. See what you can gleen from Google with very little effort!

But all that intellectual goo-ga means very little when compared to the way peas make me feel. They make me feel giddy!

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Posted by jgreghenry
Risi e Bisi with Baked Prosciutto Chips

This classic dish from Venice is a great way to herald the spring. It is best when made with fresh peas and their pods, but you may substitute frozen peas and chicken stock. The consistency is key. It should not be brothy but it should looser than risotto.

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Posted by jgreghenry
fresh asparagus

If there is one universally loved vegetable it seems to be asparagus. Even the fussy eaters in my life, or the “no vegetables for me please” freaks, will eat asparagus. I know people who eat it several times a week. Even when it’s off season, expensive and not that great.

So now that the fat young spears are in season here in California, cheap, and really great I thought the time was right to honor it with this weeks Market Matters post from the Hollywood Farmers Market.

I love asparagus. But not all asparagus is the same. There are the very thin types. Often called baby asparagus. Which is mostly a misnomer because the thin spears are usually from older plants and are produced further out from the center of the plant.


Thin asparagus is usually a bit stringier.  It has an earthier, more pronounced asparagus flavor in my opinion too. This does not mean it is not as good as fat asparagus. In fact many people prefer this type. I would say fat or thin are pretty much equally good. If handled properly.  Fat spears almost always need to be peeled. Thick asparagus seems to concentrate its fibers in the skin. Peeling may be necessary because in some methods of cooking they can become a mushy mess by the time they have cooked enough to get the skin tender.

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Posted by jgreghenry
braised brussels sprouts

Happy Halloween! In keeping with the season I have a tricky treat for you. This treat is in the form of a mini-horror film I call Brussels Sprouts: The Revenge Of Farmer John! Click here or on screen grab below to watch film.

You might call it Brussels Sprouts: All Smelly and Green. Because be they supernatural or merely tricky to cook. I say they are indeed a treat most any time of the year.

But it’s true many people are afraid of Brussels sprouts– even horrified because they are often prepared in a horrifying manner…boiled.

Boiling really does not suit Brussels sprouts. That is because they are technically a cruciferous vegetable. Which is a fancy way of saying cabbage. As we all know, boiled cabbage can be stinky and mushy. So too, Brussels sprouts. In fact, in French they are called les choux de Bruxelles, which means cabbages of Brussels. So all the mistakes people make cooking cabbage can be amplified in these “little cabbages”!

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Posted by jgreghenry
Penne with Pancetta and Romanesco Cauliflower

This pasta is both simple and delicious. It comes together so quickly and is a great way to feature an unusual ingredient.

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