Archives

You are currently viewing archive for September 2008

Pomegranate Orange Sorbet

September 25, 2008

Category: Recipes
Posted by: admin
Sam Edelman

As you may have noticed over the past few years, fresh pomegranates have stolen the spotlight, primarily praised in health magazines for their overwhelming amount of disease-fighting antioxidants. Pomegranates, in fact, contain such a high level of antioxidants that preliminary studies suggest their juice may contain almost three times more antioxidant potential than green tea or red wine. In addition, they are loaded with potassium, fiber, vitamin C and niacin.

When you break through the tough, shiny red skin, the true gem of the pomegranate is exposed. This juicy red translucent pulp that surrounds small seeds is the edible portion of the pomegranate where the nutrients lie (although those who blend pomegranates into juice often get an extra boost of fiber from the seeds).

While it can be quite a task to pry the red beads off the fruit's membrane, the results are well worth it. I find it best to cut pomegranates in half or quarters before removing the seeds. And while it almost always leads to a sticky mess, kids love pulling them apart. The tart-sweet flavor captivates their taste buds. For this reason, they make a healthy afternoon snack -- just keep the washcloth handy.

When making pomegranate juice, quarter the pomegranates and remove the seeds from the membrane. Then place the seeds (and attached translucent pulp) in a zip-top bag and roll in all directions to press out the juice. Finish by placing the juice and seed mixture in a strainer to remove excess seeds. If this seems like too much trouble, you can simply place the pulp and seeds into a food processor, but you will not get as clean a finish.

Sam Edelman is general manager of the Santa Barbara Certified Farmers Market Association. His column appears every Thursday. E-mail him at food@newspress.com.

» Read More

Savory Goat

September 18, 2008

Category: Recipes
Posted by: admin
The newest offering at the Saturday Santa Barbara farmers market comes to us from Jimenez Family Farm in the Santa Ynez Valley. It's fresh goat meat. And before its recent arrival, I had very little experience with this relatively uncommon lean protein. I was first introduced to it a few years ago on a trip through Jamaica, where a seemingly endless number of goats were found grazing along the roadside. A stop for lunch on day one made me instantly aware of the major role goat meat plays in the local cuisine, with items such as goat head soup and curried or jerk-seasoned goat dishes dominating menus. Over the course of my trip, I sampled a wide array of cuts, which made me appreciate the meat. While goat head soup has yet to be made at my house (although it was quite delicious), I have had the opportunity to experience many other dishes, from stews and roasts to grilled steaks and legs. For some, preparing goat can be a little tricky since it has very little fat content. If overcooked, it can be quite tough, so, if grilling, just give it a couple of minutes per side at high heat. To ensure tender meat, I recommend creating savory stews or roasts, or braising, where the meat has time to break down since it's slow cooked at lower temperatures. Adding spices and something acidic, like lemon juice or tomatoes, also tenderizes the meat.

» Read More