Watermelon Season is Upon Us -- Celebrate!

Depending on where you live, it may already be watermelon season! I know that here in California, they're showing up in markets a lot, and the one I bought last week was actually good!

Think of your best and worst watermelon experiences. My watermelon memories go something like this:

The Good: Dark red, sweet juicy fruit served ice cold. Even as a kid, this treat was as delicious and desirable as candy.

The Bad: Pale pink, flavorless fruit, veined with stringy white pith and pebbled with dark seeds, sitting for too long on an anonymous "all you can hold down" buffet line in a casino town.

At its best, watermelon is worth going out of your way for. Especially since as "mature and responsible" adults, we should attempt to keep candy eating to a minimum. At its worst... well, what can you expect from an "all you can hold down buffet" anyway?

Tips for Choosing the Best Watermelon
There's an art to choosing the best watermelon that makes all the difference in the world. The National Watermelon Promotion Board offers these three easy tips for choosing a great watermelon.

• Choose a firm, symmetrical fruit that is free of bruises, cuts and dents.
• Before you buy, pick up your melon. The heavier it feels, the better -- a good watermelon is 92% water, which makes up most of its weight.
• On the underside of the watermelon there should be a creamy yellow spot from where it sat on the ground and ripened in the sun.

Watermelon Seeds
Contrary to popular belief eating watermelon seeds does not cause a watermelon to grow in your stomach. Actually, in some cultures it is popular to bake the seeds and then eat them.

Over 1,200 varieties of watermelon are grown worldwide. Every part of a watermelon is edible, even the seeds and rinds.

To De-Seed a Watermelon:

1. Cut watermelon in half, then in quarters.
2. Cut through the flesh of the melon along the seed line with a pairing knife. Now, lift off the piece of the melon you just cut.
3. Using a fork, scrape the seeds from the piece you just removed and the remaining flesh on the rind.

Watermelon Storage Tips

Store watermelon on the warm side Compared to most fruits, watermelons need a more "tropical" climate - a thermometer reading of 55° F is ideal. However, whole melons will keep for 7 to 10 days at room temperature.

Store melons too long, and they'll lose flavor and texture.

Lower temperatures cause chill injury After two days at 32° F, watermelons develop an off-flavor, become pitted and lose color.

Freezing causes rind to break down and produces a mealy, mushy texture.

Once a melon is cut, it should be wrapped and stored at 37° - 39° F.

Safety Tips
According to the FDA, you should wash all fruits and vegetables including all melons in clean, running water before eating them. This is true of all fruits and vegetables, rinds or not. You should also use clean knives and cutting surfaces. Additionally, persons preparing melons, fruits, vegetables or other foodstuffs should thoroughly was their hands with soap and water prior to preparing the food for eating.

Watermelon Carving 101
Learn how to turn an ordinary watermelon into an edible work of art. Yes, Virginia, you too can carve a watermelon! Click the link above for a variety of fun watermelon carving designs including the whale at the top of this post, a variety of pretty baskets and a watermelon baby carriage perfect for a shower centerpiece.

How to Cut a Watermelon for Serving
Easy photo instructions show you how to cut and serve watermelon in wedges or chunks.

Watermelon and Health - Why Your Body Needs Watermelon
Watermelon is one the world's best sources of lycopene (even better than tomatoes!). Find out what this important antioxidant can do for your body.

Fun With Watermelon
Click for lots of fun facts and watermelon trivia -- you'll never know when you'll be on a TV quiz show!

Need Garnishing Tools?
Click for Amazon.com's selection.

Favorite Watermelon Recipes

• Chicken Salad with Watermelon and Peaches
• Deborah Madison's Chilled Tropical Melon Soup
• Dilled Baby Shrimp and Watermelon Napoleans
• Fruit Bowl with Marshmallow Dip
• Grilled Watermelon Cheddar Burgers
• Jalapeno, Tomatillo and Watermelon Salsa
• Maple, Citrus and Watermelon Glazed Chicken
• Quick Watermelon Parmesan Salad
• Squash Puree with Watermelon and Cinnamon
• Warm Asian Fruit Compote
• Watermelon and Coconut Rum Margarita
• Watermelon and Cranberry Glazed Pork Chops
• Watermelon and Mozzarella Salad with Fresh Basil
• Watermelon and Shortbread Cookie Crumble
• Watermelon Breakfast A Go Go
• Watermelon Faux Cake with Coconut Raspberry Filling
• Watermelon Mojito Granita

Use Up That Leftover Easter Ham

Easter dinner is over and you've still got tons of ham left? Join the club, but don't despair. The recipes at the links below will help you use up every last but of that Easter ham, even the bones.

• Spicy Ham Balls -- Recipe from Cajun Chef Jude W. Theriot
• Scrambled Eggs with Ham -- This is such a quick and easy egg dish that there's no need to wait for the weekend to treat yourself.
• Ham and Cheese Yogurt Muffins -- Ah, breakfast in a muffin.
• Grilled Ham, Tapenade and Cheese Sandwiches -- Olive Tapenade adds a spectacular flavor to these grilled ham and cheese sandwiches.
• Emeril Lagasse's Fettuccine Alfredo with Ham -- A family friendly recipe from Emeril that the kids can help make.
  
• Ramen Noodles and Ham Omelets -- A quick, easy and hearty meal that kids and adults will love.
• Peanut Glazed Ham Steaks (pictured right) -- A unique take on ham steaks featuring peanut butter.
  
• Ham Steaks with Irish Whisky Sauce -- This Irish recipe takes advantage of one of the Emerald Isle's best exports, Irish Whisky.
• White Bean and Ham Soup -- This is a great hearty bean soup.
• Black Eyed Peas with Ham -- A classic Southern preparation.
• Slow Cooker French Style Meatloaf -- This French meatloaf recipe features ground ham.
  

Get Ready for Easter Ham Tutorial

It's almost Easter and for many people that means it's time for an Easter Ham.

Ham-The Frugal Cook's Best Friend
Ham can be one of the best grocery bargains around. It feeds a crowd - a 10 pound bone in shank ham can easily feed 20 people -- making it perfect for large gatherings and parties. But even if you make ham just for the family, leftovers can be used in an infinite numbers of ways. They also freeze well for later use. Check your supermarket flyers for sales as hams are regularly offered at bargain rates. Around Easter time, a lot of stores use ham as a "lost leader" the same way they do with turkeys at Thanksgiving. Sometimes you can even get a totally free ham.

Ham can be confusing to many cooks. It's no wonder. The term "ham" can mean so many different things. Fresh ham, smoked ham, country ham, city ham, cured ham, ham hocks, fully cooked, partially cooked and uncooked hams. Where do you begin? A lot of otherwise great cooks are so clueless when it comes to ham, they regularly give up and buy prepared hams (often spiral sliced and nearly always exorbitantly priced), instead of preparing their own. Little do they know, making ham at home is not difficult, and it certainly doesn't need to be expensive.

In this post, we'll take the mystery out of ham, so you'll never be intimidated by this delicious meat again. For the purpose of this article, we are referring to the typical types of American hams. We'll leave gourmet imported hams like Serrano, Prosciutto and Pancetta for another article.

Ham Facts and Terminology

Ham - In the general sense, ham refers to the cut of meat that is the entire back portion of the leg of the hog from the shank to the hip. Usually ham is cured and/or smoked. Whole hams usually weigh between 8 to 18 pounds. Hams are also sold by halves - either the butt end (meaty but somewhat difficult to carve) or the shank end.

Fresh Ham - the back leg portion of the hog that has not been cured or smoked.

City Ham - Refers to the mass produced hams most commonly found in American supermarkets. City hams have usually been cured by injecting with a brine, and usually (but not always) smoking.

Curing - Hams can be wet or dry cured to preserve them and give flavor. The amount of time spent curing and the methods used will depend on the producer and the type of finished product desired.

Wet Curing - Most hams in American markets are cured by injection, in which a sweet/salty brine is injected into the ham. Some hams are cured by immersing them in a brine.

Dry Curing - The process used to make Country Ham, it involves salting the ham's surface and hanging it to dry for several months to several years until the salt permeates the meat. This type of ham requires no refrigeration until after it is cooked, providing it is stored in a cool dry place. Preparing and cooking a country ham requires extra steps not necessary for commercially prepared brined hams. Click here for details on preparing a Country or Smithfield Ham.

Smoking - Most, but not all, hams will go through a smoking process after curing. The flavors imparted to the meat will depend on the type of wood used for smoking.

Aging - Most supermarket hams are not aged, but gourmet hams usually are allowed to age - some as much as 2 years -- in order to develop their flavors.

Fully Cooked Ham - Has been heated to an internal temperature of at least 148° F. These hams require no further cooking and can be served hot or cold. Although you technically do not need to cook this ham, doing so will improve the texture and flavor of the finished product.

Partially Cooked Ham - Has that has been heated to at least 137° F, which kills the trichina parasite. This type of ham must be cooked before serving.

Uncooked Ham - Needs to be thoroughly cooked before eating.

Canned Hams - May be a whole piece of boneless ham or may be formed from small pieces of meat held together with a gelatin mixture. Read the label carefully to know what you are getting.

Smithfield Ham or Country Ham -- All country hams are dry cured with salt. If all you've ever experienced are the supermarket varieties of ham, a country ham may be an acquired taste. They are definitely more salty! But underneath the salt you'll get flavor and subtleties that other hams just can't compare to.

Think of the word "Smithfield" on the label as you would an appellation on a wine label - the ham comes from the area of Smithfield, Virginia. Originally the hogs that made Smithfield hams were fed a diet of acorns, hickory nuts (guess there's a reason we always see hickory smoked ham) and peanuts. Most Smithfield hogs today dine on a whole grain diet. The dry cured hams are aged from 6 months to 2 years, resulting in a dark rich meat that requires no refrigeration until cooked (provided it's kept in a cool, dry place).

Preparing and cooking a Smithfield, or any dry cured country ham requires extra steps not necessary for commercially prepared brined hams. Our Smithfield Ham tutorial will show you what to do.

Ham Cooking Times and Temperatures
In general terms figure about 10 minutes per pound for baked ham (baked at about 325° F.).

Cook ham to an internal temperature of 135° - 140° F.

If you plan on glazing your ham, bake the ham, without glaze, to an internal temperature of 130° F; apply glaze and continue baking until done.

Ham Tips

• A bone in ham will yield better flavor than a boneless ham.
• Don't throw out the bone! After you've eaten as much meat as the family can handle (it doesn't hurt to leave a little on the bone) you've got the makings of a great pot of beans or soup.
• As a general rule of thumb, ham produced for the mass market will be lightly smoked or not at all. The more expensive and "gourmet" the ham, the heavier the smoky flavor.
  
• Add more smoky flavor to your "city" ham by cooking it in a covered grill (gas or charcoal) under medium indirect heat. Add some soaked wood chips to the indirect heat source for additional flavor and subtle variations - hickory works well.
• Let It Rest! - Let baked ham rest for 20 to 30 minutes before carving. This step allows the ham to complete cooking (the temperature will rise another 3-5 degrees after leaving the oven) and gives the juices time to be re-absorbed into the meat.
  

Favorite Main Course Ham Recipes

• Baked Ham with Honey Apricot Glaze (pictured top of this post) -- This recipe is special enough to grace the fanciest of holiday tables, yet is simple to prepare.
• Famous Dave's Twice Smoked Ham (pictured right) -- Here is the barbecue king's recipe for his most famous twice smoked ham.
• Mark Bittman's Maple Glazed Ham -- A quick and easy recipe from "The Minimalist."
• Smoked Ham with Cranberry Chutney -- The easy to make cranberry chutney perfectly offsets smoky ham.
• Brenda's Baked Ham -- A classic honey mustard baked ham recipe.

Getting Creative with Cranberry Sauce

The cranberry is one of only a handful of fruits native to North America - the Concord grape and blueberry being the others. As documented by the Pilgrims, cranberries were found in abundance in Massachusetts in 1620 and rumor has it that they may have been served at the first Thanksgiving dinner, although we have no way of knowing for sure. Written recipes using cranberries date back to the 1700s and the first recorded cranberry crop in history dates back to 1816 in Dennis, Massachusetts on Cape Cod. Cranberries soon cemented their place in New England life by serving as a vital source of vitamin cup for whalers and a valuable natural resource to residents.

Today, the Pilgrim's favorite fruit still holds an irreplaceable role in most people's Thanksgiving traditions. While some people like the straight-out-of-the-can jellied variety, cranberry sauce presents so many opportunities for getting culinarily creative, it seems a shame to just open a can. Instead, expand your cranberry options and check out one of the recipes below. They'll add zest and interest to your holiday meal in a whole new way.

Creative Cranberry Sauce Recipes

• Molded Cranberry Sauce (pictured at top of this post) -- This recipe combines the best of jelled and whole cranberry sauce made in an attractive decorative mold for a spectacular presentation.
• Classic Whole Cranberry Sauce -- Here's a classic cranberry sauce recipe that would be at home at any Thanksgiving dinner.
• Tangerine Apricot Cranberry Sauce (pictured at right) -- Tangerines combine with apricots and cranberries to make a fabulous flavor medley to go with your Thanksgiving dinner.
• Kumquat, Pomegranate and Cranberry Relish -- Kumquats add the exotic, cranberries the familiar, and pomegranates the surprise ending!
• Dried Cherry Cranberry Sauce -- Dried cherries and fresh cranberries pair beautifully and cloves add some spice for a complex cranberry sauce perfect for Thanksgiving.
• Jalapeno Tequila Cranberry Sauce -- Tart cranberries and sweet orange pair beautifully with a little bit of jalapeno heat in this unique southwestern cranberry sauce recipe.
• Cranberry Fruit Salad Mold --Molded salads always add a festive look to any table and this one is no exception.
• Cranberry Chutney -- If your experience with cranberries has been sweet, jelled sauces, this spicy chutney will provide a welcome change of pace for a more adult palate.

(P.S. If you make any of these recipes, be sure to add a post to the Fabulous Foods Cooking Club blog to be eligible for this month's prize package giveaway. Click here for details.)

Cranberry Tips

• Look for bright, plump cranberries, avoid soft, crushed, or shriveled berries.
• Peak season is September through December.
• Fresh cranberries will keep in the refrigerator for 4-8 weeks.
• You can freeze fresh cranberries for longer storage.
• You can substitute frozen cranberries in most recipes calling for fresh.
• Do not wash cranberries until ready for use, as moisture will cause quicker spoilage.
• When a recipe says "cook until the cranberries pop," don't expect popcorn. This simply mean the berry's outer skin will expand until it bursts.

Roast Turkey Tutorials, Tips, and Recipes

So we've covered fried, smoked and grilled turkey over the past few days. Today we'll focus on more traditional turkey preparations.

Fresh Vs. Frozen Turkey
The decision to buy a fresh or frozen turkey is based on personal preference in price and convenience. Frozen turkeys are flash frozen immediately after processing to 0 ° F or below and held at that temperature until packaged. The meat, once defrosted, is virtually at the same freshness as the day it was processed. Fresh turkeys are deep chilled after packaging. They have a shorter shelf life than frozen turkeys and are therefore more expensive. Hard chilled birds have been stored at temperatures between 0° and 26° F. In late 1997, new regulations created a special category for turkeys in this temperature range, which had previously been labeled fresh.

Tips For Buying Turkey
Purchase one pound of turkey per person to be served. This formula allows for the holiday meal plus a little left over for the prized turkey sandwich.

Ensure that the packaging is intact to avoid purchasing a bird with packaging rips or tears. This might not seem like a big deal, but it can make a mess in your refrigerator.

Turkey prices, surprisingly, go down during the holidays as many supermarkets use turkey as a "loss leader." This simply means that retailers run special, low prices on turkey to entice customers into their store to buy other holiday foods that go along with the traditional feast. To get the best deal on holiday turkey, check supermarket ads for specials and coupons for the best price. Turkeys in the supermarket are all inspected by USDA or state systems and offer high quality and value.

The Thanksgiving meal in general is one of the most economical ways to entertain a large group of people. Save on supermarket specials by buying more than one turkey. A whole frozen turkey can be stored in your freezer for up to twelve months. Don't limit yourself to the holidays. A turkey cooked on a barbecue grill is wonderful any time of year, especially in summer, when you don't want to turn on the oven!

Select the size of your turkey based on the number of servings needed. There is no appreciable difference between female (hen) and male (tom) turkeys in tenderness, white/dark meat ratio or other eating qualities. Hens typically weigh up to 14 to 16 pounds and toms 15 pounds on up, so choose the size which is best for your dinner group.

Select alternative turkey cuts if you are having a small gathering for the holiday. Other turkey products which are readily available include a turkey breast, tenderloins, cutlets, drumsticks or thighs. You might also ask your butcher to cut a fresh whole bird in half. Roast one half and freeze the other for a later occasion

Turkey FAQ

What are giblets and what should I do with them?
Giblets are the turkey's neck, gizzard, heart and liver. When cooked until tender, they make a great addition to gravy or stuffing. If you have dogs, you can also cook the giblets for your pet. Make sure all bones are removed, chop up the meat and let Fido enjoy the feast too.

What is a self basted turkey?
Self basted turkeys have been injected or marinated in a solution which usually contains edible fat, natural broth, stock or water and seasonings. Self-basted turkeys are labeled with the percentage of solutions and their ingredients.

My turkey is getting too brown and it's still has a long time to cook. HELP!
No problem, if you find the top of your turkey is getting to brown, simply cover it loosely with a sheet of aluminum foil and continue to roast the turkey according to schedule.

More Help with Turkey

• Turkey Time and Temperature Roasting Guide
• How to Carve a Turkey
  

Great Turkey Gadget -- Sili Sling Lifter for Turkey, Roasts or Fish
If you've ever struggled with getting your Thanksgiving turkey out of the roasting pan, or perhaps you've experienced the heartbreak of having a beautiful piece of fish fall apart as you attempt to lift it from the pan, the ingenious folks at William Bounds, Ltd. have come up with a nifty gadget that stays right in the oven while your meats cook, then lets you almost effortlessly lift them right out the pan -- no muss, no fuss.

The Sili Sling is a silicone lifter for turkey, roasts and fish. Its large surface is ideal for lifting large poultry and roasts -- it holds up to an 18 pound turkey. Heat resistant to 600°F, the Sili Sling stays in the oven while you cook, will always retain its shape and will not stain or absorb odors. As it is dishwasher safe, clean up is a snap too. Click here for more information or to order through Amazon.com.

Roast Turkey Recipes

• Herb Roasted Turkey with Citrus Glaze (pictured top of this post)
• Honey Brined Herb Roasted Turkey
• Orange Chile Roast Turkey
• Roasted Turkey with Herbs and Pan Gravy
  
• Asian Style Roast Turkey
• Orange Honey Ginger Turkey Breast
  

Smoking Turkey

Smoked turkey is a delicacy that many people love, but they don't have it that often because, let's face it, buying a smoked turkey is expensive. If only these turkey deprived folks knew just how easy and economical it is to make your own smoked turkey at home.

We used a water smoker to make our turkey. These are available wherever barbecue grills are found, but here's an economical secret: start going to garage sales. For some reason, smokers seem to be a popular item, possibly because a lot of folks don't know how to use them. I purchased my smoker, almost new, for a measly seven dollars, and I see them often while on my regular Saturday garage sale runs.

Water smokers are available in electric, gas or charcoal model, and all work well. Charcoal smokers have two pans - one for charcoal and one for liquid which creates the moist, hot smoke needed for cooking.

If you don't own a water smoker, you could also smoke your turkey on the grill using the Indirect Smoking Method.

Important Points
Food safety is of primary concern when smoking turkey. Turkey breasts, drumsticks, wings and whole turkeys are all suited for smoking, although for safety's sake, stick with whole turkeys that weigh 12 pounds or less. A larger turkey remains in the "Danger Zone" - between 40° F and 140° F for too long.

Do not stuff a turkey destined for smoking. Because smoking takes place at a low temperature, it can take too long for the temperature of the stuffing to reach the required temperature of 165° F, not to mention that smoked stuffing has an undesirable flavor.

Recipes
Smoked turkey doesn't need a recipe as seasonings, ingredients and spices are not necessary. You can add a little salt, pepper or poultry seasoning, but the smoke provides the principle flavor. Don't be afraid, however, to get creative with that smoke by experimenting with different types of wood -- hickory or mesquite being the most popular. Any chunks or chips of water-soaked hardwood or fruit wood will work, but do not use softwoods like pine, fir, cedar or spruce as they will give the food a turpentine flavor and coat it with an ugly and inedible black pitch.

Also, instead of smoking with water, try wine or juices. For the turkey in the photo above, we used Hickory Chips that had been soaked in a mixture of red wine and apple juice. This same liquid was then poured in the water pan and used for the smoking process.

Helpful Hints
Smoking time depends on the size of the turkey, the distance from the heat, temperature of the coals, as well as the outside air temperature. You can roughly estimate about 20 to 30 minutes per pound of turkey, but it's important to use a meat thermometer to be sure your turkey is thoroughly cooked. The turkey is done when the food thermometer, placed in the inner thigh, reaches 180° F (be sure the thermometer is not touching the bone).

Unless you have a sheltered outdoor spot, avoid smoking on windy days as this can effect the temperature, or even put out the fire. Luckily, our Los Angeles apartment balcony is completely sheltered from the wind, so I rarely have this problem, but it is probably the biggest obstacle facing would-be smokers.

Also, avoid opening the cover or door as much as possible. Smoking takes place at low temperatures and opening the lid or door causes quick heat loss. If you must open the door to add charcoal, chips or liquid, do it as quickly as possible and close it and avoid the urge to peek at the turkey during cooking!

For more details on smoking a turkey, click here for the FabulousFoods.com step-by-step photo tutorial.

Grilling Turkey

A few days ago we talked about Deep Fried Turkey. Today I want to discuss grilling turkeys. But before I get to that, a quick update on this month's FabulousFoods.com Cooking Club challenge. Eliot Brown was our first entry. Eliot made Jorge Cruise's Turkey Salad with Walnuts and Cranberries. Way to go Eliot! You incorporated three of the Favorite Fall ingredients into this one post. Check out Eliot's recipe notes, or learn how to enter this month's challenge yourself by clicking to the Cooking Club Blog.

Turkey on the Grill
Grilling a turkey makes good sense for busy cooks, especially if you're dealing with a small space kitchen. With the turkey cooking merrily away on the grill, the oven is free for other chores such as cooking large pans of dressing, side dishes or even home baked pies. And, as always, grilling cuts down on clean-up time so you'll have more time to relax and enjoy the day.

Whether you have a gas or a charcoal grill, you can use it to prepare a moist, delicious turkey, if you keep a few tips in mind.

• After removing the plastic wrapping, prepare the turkey by freeing the legs from tucked position and removing the neck and giblets from neck and body cavities. Rinse the turkey and drain well. Turn wings back to hold neck skin in place. Return legs to tucked position. It's not necessary to truss a turkey for the grill.
• You can marinate the turkey by using a fork to make random holes over the entire bird. Place the turkey in a large, plastic cooking bag or clean plastic trash bag and pour in the marinade. Close the bag securely and let it marinate overnight in the refrigerator. Before cooking, scrape off excess marinade and discard.
• Do not re-use marinade to baste the turkey.
• Do not stuff a turkey that's to be grilled as it can take too long for the temperature of the stuffing to reach the required temperature of 165° F.
• Keep the lid on the grill closed as much as possible to prevent heat loss.

Full Turkey Grilling Tutorial
You will need to use the indirect heat to grill the turkey. Our full photo tutorial includes grilling times and temperatures, how to place the drip pan (important so your turkey doesn't burn and scorch, and more. Turkey Grilling Tutorial.

More Traditional Turkey
I found a great blog post at Culinate on how to make a traditional Brined and Roasted Turkey. Check it out at this link.

Featured Ingredient -- Walnuts

Walnuts are one of the healthiest (and tastiest) foods you can and your family can eat.

Nutritional expert after expert have declared walnuts one of the healthiest foods you can eat. In March 2004, based on 10 years of research supporting the heart health benefits of walnuts, the U.S. Food and Drug Administration jumped on the bandwagon and approved a qualified health claim for walnuts, the first ever for a whole food.

Walnuts high levels of omega-3 fatty acids make them unique among tree nuts and peanuts. Walnuts are the only nut that contain a significant amount of omega-3 fatty acids. No other nut even comes close. Eating a handful of walnuts every day is one small step you can take to protect your heart.

Buying and Storing Walnuts
Fresh walnuts taste and smell sweet and mildly nutty. When walnuts are harvested, handlers keep them in cool, dry storage until they are shipped to retail stores.

Walnut meats naturally come in different shades, from the extra light to darker amber colors. This is part of nature and doesn’t affect quality. You will find dark and light walnuts on the same tree or in the same orchard. In general, commercial bakeries prefer the lighter shades because their appearance is often more desirable. On the other hand, ice cream companies prefer the dark shades because they often have a more intense flavor.

Ninety-nine percent of walnuts grown in the United States are grown in California specifically throughout the Central Valley of California and in Coastal Valleys, from Redding in the north to Bakersfield in the south. California walnuts are also known as English or Persian walnuts.

The black walnut, on the other hand, is a Native American species. Currently the black walnut is used mainly as a rootstock for English walnuts. The meats are tasty, but a lot of work to crack and remove from the shell.

There are over 30 varieties of walnuts grown in California; however, two varieties—Chandler and Hartley—account for nearly 60 percent of total production.

In-shell Walnuts:

• Available in bags or in bulk
  
• Best Seasons – fall and winter
  
• To preserve freshness, crack right before using

Shelled Walnuts:

• Available in bags or in bulk
  
• Sold as halves, halves and pieces, pieces, and chopped, among other forms

Walnut Storage Tips

• Store shelled walnuts in a sealed container in a cool place, with low moisture and away from sunlight. Refrigerator storage is good, but if you have larger quantities, freezer storage is best. Walnuts from opened packages keep well for up to six months when they are cold (refrigerator) stored in sealed containers. Walnuts are good to eat when opened for up to a year when kept in the freezer.
  
• Cold is the walnuts best storage friend. Walnuts go rancid when exposed to warm temperatures for long periods of time. Heat causes the fat in walnuts to change structure, which creates off odors and flavors. Fresh walnuts smell mildly nutty and taste sweet. If your walnuts smell like paint thinner, you know they’re rancid. And if they’re rancid, you should throw them away!
• If you buy walnuts in sealed packages, you can store the walnuts in that original packaging. Once you open the bag, transfer the walnuts to an airtight container to maintain freshness.
• If you buy bulk walnuts, either in-shell or shelled, place the walnuts in an airtight container for long-term cold storage.
  
• When storing walnuts in your refrigerator, store them away from foods with strong odors (e.g. fish, cabbage, onions) as walnuts can absorb the flavors of other foods.
  
• One final tip: Wait to shell or chop walnuts until you’re ready to use them. The same applies for ground walnut meal; don’t grind your walnuts until you’re ready to add the walnut meal to your recipe. This will help maintain great flavor.

More on Walnuts

• Walnuts and Health -- Get the Facts on how walnuts help fight heart disease, cancer, and other aging diseases.
• Toasting and Blanching -- How to Toast and Blanch Walnuts
• Walnut Trivia -- Everything you;ve ever wanted to know about walnuts but didn't know who to ask.

Too Many Walnut Recipes!
Thanks to the California Walnut Board, we've just significantly beefed out our library of walnut recipes at FabulousFoods.com, most with gorgeous full color photographs and full nutritional information, so even dieters can plan them into their calorie budget. There are recipes for breakfasts, breads, smoothies, appetizers, sandwiches, salads, soups, main courses, side dishes and desserts. We've just added over 80 new walnut recipes to the site (you're seeing some of the photos in this post)!
Click here to browse through the recipe choices and start cooking with walnuts!

How to Buy and Cut Pineapple plus Fresh Pineapple Recipes

My great niece had a friend visiting a while back, and the child's eyes lit up when she saw a fresh pineapple on my counter. It was if she she was looking at a big chocolate layer cake.

"Are we going to eat pineapple," she asked hopefully?

When I said sure, she had a look of pure joy. My ears were even pierced by that excited squeal that only tweens can do.

A kid excited about fresh fruit. She's OK in my book. This same little angel also took home leftovers of my pasta and pesto cause she'd never tasted anything like it before and she liked it so much. I love this kid!

In any event, my young house guest explained she only got pineapple out of a can, unless she was visiting her grandmother, because her mom didn't know how to cut fresh pineapple (yeah right).

So in her honor, I want to include easy instructions for how to cut pineapple and how to pick a good fresh pineapple. When you get a good fresh pineapple, there's nothing like it. Pick a mediocre one and you might as well have gotten a can.

When buying fresh pineapple, the only way we have of really knowing if it's ripe is by smell (color doesn't really matter). Pick up the pineapple and smell the bottom of it. If it smells like fresh sweet pineapple it's ripe; if it has no smell, it's not ripe yet; and if it smells like wine, it's over ripe and well on its way to rotting.

How to Cut Pineapple
Cutting a fresh pineapple isn't as intimidating as it appears. The first thing to realize is that there will be some waste. With that in mind, here's a simple method.

1. Chop off the top about a 1/2 inch below the leaves.
2. Cut off about 1/2 inch off the bottom.
3. Cut Pineapple into quarters (photo 1).
4. Cut out the inner tough core of each quarter (photo 2).
5. Discard core and cut away skin of pineapple, making the cuts as shallow as possible, while still removing the "eyes" from the fruit (photo 3).
6. Slice quarters into slices of desired thickness.



Favorite Fresh Pineapple Recipes

• Purple Pineapple Smoothie -- Kids and adults alike will love this healthy and tasty vegan smoothie that features the flavors of pineapple, blueberries and banana.
• Chris Schlesinger's Pineapple Chutney -- This flavorful chutney is great on grilled fish sandwiches, but you can use it in a variety of ways.
• Martin Yan's Pineapple Fried Rice (pictured at right)-- To create a beautiful pineapple container for the rice, cut a pineapple down the middle vertically, and cut out the flesh.
• Pineapple and Sausage Rice in Coconuts -- Young coconuts, used in this exquisite recipe, are sold in Asian markets and in some large supermarkets.

Food Fun -- Pineapple Alligator Food Sculpture (pictured at the top of this post)
This awesome alligator is no swamp-lurker, he'd much rather be front and center on your buffet. Creative genius Sidney Escowitz, designed the clever alligator. He generously shared the instructions with FabulousFoods.com. Click here for how to make this project.

Sidney has included 50 clever food sculptures in his book Entertaining Edibles. Click here for details.

Blueberry Crumb Cake Recipe and Blueberry Cookbook

For some reason, I have no idea why, autumn seems like coffee cake weather to me. I almost never make these treats any other time of year. Maybe it's because they pack so well in lunchboxes, I associate them with back to school.

For whatever reason, my annual craving returned, and I baked up one of my favorite coffee cakes. It's an easy to make cake that's perfect for a breakfast treat, a pick-me-up with an afternoon coffee break, or a homey dessert after dinner. It travels well, so also makes a great "gift from your kitchen." You can even freeze all or part of the cake, wrapped well in aluminum foil, for future noshes.

I hope you enjoy this cake as much as we do.

Makes 14 Servings

1 cup butter
1 1/2 cups sugar
1 1/2 teaspoons cinnamon
3 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces sour cream
3 eggs
2 teaspoons vanilla extract
2 cup fresh blueberries, washed and dried

Preheat oven to 350 degrees F. Grease and flour a 9-inch tube pan with a removable bottom.

Beat together butter, 1 cup sugar and cinnamon, continue beating until light and fluffy. Reduce mixer speed and beat in 2 cups flour until well blended and mixture is crumbly. Set aside 1 cup of crumbly mixture.

Mix remaining flour, baking soda, baking powder and salt until well blended. Add remaining 1/2 cup sugar, eggs, sour cream and vanilla. Increase mixer speed and beat for about 2 minutes, stopping to scrape the bowl as needed. Reduce mixer speed to low and mix in the flour mixture and mix until just blended. Fold in 1 1/2 cups blueberries and spoon the batter into the prepared tube pan. Sprinkle the reserved 1/2 cup blueberries around the top of cake, followed by the reserved crumbly mixture.

Bake for about 1 hour or until a cake tester comes out clean. Cool cake in pan for about 10 minutes before loosening from the sides of the pan with a knife. Carefully remove cake from pan by lifting up from the bottom. Cool completely on a wire rack, crumb side up.


Recommended Reading:

Blueberries are not only one of the most delicious foods we can eat, they're also one of the healthiest. Likewise this little cookbook is a find as it contains over 40 recipes that utilize this super food in lots of scrumptious ways. You'll find traditional blueberry recipes like muffins, pies, and coffee cakes, plus lots of creative new and unexpected recipes utilizing blueberries, like salads, sauces, appetizers and even savory entrees. For any blueberry lover, this is a small but mighty tome, filled with delicious recipes to make again and again.
Sample Recipes from Very Blueberry

• Blueberry Buckle -- Serve this versatile cake at a brunch with coffee or for a snack in the afternoon. In the evening, it makes an irresistible dessert warmed and with a scoop of vanilla ice cream.
• Venison with Ancho Chile Blueberry Sauce -- Venison is similar to beef but much leaner, a great alternative for those looking for a healthier choice. The combination of blueberries and venison dates back to the Native Americans in the Northwest Territories. Legend has it that Lewis and Clark's first meals with the natives of the northwest was venison cured with blueberries.

Click here for more information about Very Blueberry or to order through Amazon.com.

Cooking Dried Beans and Legumes

Many people are baffled with how to cook dried beans. Relax, it's easy and beans and legumes are some of the healthiest foods you can eat. Here are some tips to help you cook better with beans:

• Don't have time to cook dried beans? No problem, dried or canned beans will work interchangeably in most recipes, and you don't need to precook canned beans.
  
  
• Even though they may be dried, the fresher the bean the better -- for flavor and for the amount of nutrients. Fresher dried beans will cook faster than older dried beans, so use the cooking times as a very general guideline. Taste the beans for tenderness early and often during the cooking process.
  
  
• Because bean cooking times can vary so widely from batch to batch, it's best to pre-cook dried beans before using in recipes.
  
  
• Before cooking, rinse the beans and pick through them, removing any small stones that sometimes get mixed in and throwing out any shriveled or discolored beans.
  
  
• Store dried beans in covered plastic food containers.
  
  
• After cooking beans, divide into portions and refrigerate leftovers in their own liquid for up to 4 days or in the freezer for 3 months (longer if you have a vacuum food saver appliance).
  
  
• Reheat cooked beans in the microwave, on the stovetop or even in the oven.

Cooking Method I -- Place beans in a large pot and cover with cold water. Bring to a boil, reduce heat to a simmer. Cover and cook until beans are tender (usually used with smaller legumes such as lentils, for larger beans see Method II or Quick Soak Method).

Cooking Method II -- Cover beans with cold water and soak overnight or for at least 6 hours. Drain and place in clean water, bring to a boil, reduce to a simmer and cook until tender.

Quick Soak Method: Cover in cold water, bring to a boil. Turn off heat and let soak for 2 hours, then simmer until tender.


Favorite Bean Recipes

• Nava Atlas's Aztec Platter (vegan) -- This attractive composed salad is a nourishing meal in and of itself and is so simple to prepare.
• Vegetarian Three Bean Chili (vegan, pictured) -- Hearty and colorful, this chili gets an extra wallop of flavor from chipotle (smoked jalapeno) chile.
• East Indian Dal -- This classic East Indian recipe is usually served over rice.
• James Peterson's Mexican Style Chickpea Salad -- Serve this salad as a side dish at outdoor barbecues
• Betty Fussell's Boston Style Baked Beans -- Here's an authentic New England recipe for Boston's most famous dish from American Regional Cuisine expert Betty Fussell.
• Mark Miller's Black Bean Tamales with Chile Crema -- This innovative and contemporary recipe is steeped in tradition.
• The Hippy Gourmet's Mango Bean Soup (vegan) -- This soup sounds a little strange at first, but what good, new idea doesn’t? Try it, you'll like it!
• Anissa Helou's Pork and Cannellini Bean Stew -- This authentic Turkish recipe has variations around the world.
• Holly Clegg's Black Bean, Corn and Avocado Salsa -- You will find yourself making this quick appetizer any time you need a dip.
• Cheri's Cowboy Style Pinto Beans -- This is a fabulous bean recipe -- a little spicy with lots of smoky flavor from the bacon.
• Cheri's Red Beans and Rice -- A gulf coast classic, traditionally served for lunch on Mondays.
• Cheri's Vegetarian Red Beans and Rice (vegan) -- During my 6 year vegetarian stint I had to get creative with some old favorite recipes.
• Cheri's Hoppin' John -- Hoppin' John is a traditional favorite dish to serve on New Year's Eve in the South as black eyed peas eaten at this time are thought to bring luck

Beans Under Pressure!
The pressure cooker is a great time and energy saver when it comes to cooking beans. Click this link for detailed pressure cooker bean cooking instructions and for a time chart for cooking beans in the pressure cooker.

Pressure Cooker Bean Recipes

• Pressure Cooker Spicy Black Beans -- This recipe spices them up with jalapenos and lots of healthy veggies.
• Pressure Cooker Navy Bean Soup -- A quicker pressure cooker version of the classic ham and bean soup.
  

Four Easy Steps to the Perfect Beef Roast

Making a perfect roast is easy! Just follow these simple steps courtesy of the National Cattlemen's Beef Association..

Step I
Heat oven to proper temperature 325°F for Eye of Round and Round Tip Roasts 350°F for Rib Eye Roasts and Rib Roasts 425°F for Tenderloin and Tri-Tip Roasts. Place roast, straight from the refrigerator, fat side up, on rack in shallow roasting pan. Insert meat thermometer into thickest part, not touching the fat.

Step II
Season beef before roasting as desired. Do not cover or add water.

Step III
Remove roast when meat thermometer registers 135° - 155°F (medium). This is 5-10 F below final desired doneness. Tent roast loosely with aluminum foil and let stand for 15 minutes.

Step IV
Roast temperature will continue to rise about 5° - 10°F to final desired doneness and will be easier to carve. Carve across the grain, when possible. Garnish and enjoy!

Roasts are so easy to make, and they allow plenty of leftovers, so you don't have to cook as often the week you make them. A good roast doesn't need much other than some salt, pepper and possibly a few seasonings. Still people tend to be intimidated at the thought of making a beef roast. If you're among them, the recipes at the following links will help.

• Rosemary Garlic Rib Roast -- This is the recipe for the beauty in the photo above.
  
• Italian Roast Beef Dinner -- This is a deliciously different Italian-style main dish.
• Rosemary Rib Roast with Yorkshire Pudding - This Williams-Sonoma recipe is a perfect holiday dinner alternative to turkey.
• Ribeye Roast with Oven-Browned Vegetables -- Meat and veggies prepared in one roasting pan!
  

Pumpkins Part II -- Recipes and Cooking Tips

Yesterday we explored carving pumpkins, today we look at the culinary side of this fall favorite.

There's more to pumpkins than great taste. This humble, inexpensive food is also nutritious, being rich in beta carotene, potassium, Vitamin C, calcium and fiber. Pumpkins are a dieter's best friend as well. They are very low in fat and only about 180 calories per cup.

You can get pumpkin puree in cans at the supermarket, which is an easy way to get pumpkin for any recipes you might want to make. It's one of the few cases where the quality of the canned product is about equal to fresh (with a whole lot less hassle). You can also make your own puree by roasting fresh pumpkins.

When buying fresh pumpkins, check for soft spots. This is a sure sign that the pumpkin is too old and is starting to go bad. If you do want to cook fresh pumpkins, look for smaller varieties, especially the "sugar pumpkin" or Kabocha Squash. Those big old monsters used for making Jack o lanterns do not make for the best eating.

In order to cook fresh pumpkin, heat the oven to 350° F. Split the pumpkin in half and remove the seeds and stringy pulp. Place pumpkin halves, cut side down on a baking sheet and bake for about one hour or until very tender when pierced with a fork. Spoon the soft pulp out of the shell and use it in recipes.

Unique Serving Idea
Miniature pumpkins, like the ones pictured above, make impressive individual baking and serving dishes. Cut a circle out around the stem (as you would when carving a Jack-O-Lantern) and scrape out the seeds and pulp. Scrape out some of the flesh from the sides of the pumpkin as well, in order to make room for your stuffing. Keep the lids in tact. Place pumpkins and lids in a baking dish and add about an inch of water. Bake at 350°F for about 30 minutes. You want the pumpkins to be somewhat cooked, but still firm. Carefully stuff the pumpkins with corn pudding, vegetables, such as green beans or peas or even corn bread stuffing. Return stuffed pumpkins to the oven and bake until stuffing is cooked. Serve each guest their own stuffed mini-pumpkin.

You can also hollow out a large pumpkin to use a soup tureen (as shown in the photo of Mexicali Beef Stew in a Pumpkin Tureen above). This makes a spectacular presentation, and best of all, no dishes when you're done.

Favorite Pumpkin Recipes from FabulousFoods.com

• Ultra Easy Pumpkin Pie Squares (pictured) -- This recipe has been floating around the ladies at my sister Bambi's church for years, so we're not sure who came up with it, but it's fast, easy, (almost foolproof) and delicious.
• Mollie Katzen's Pumpkin Muffins -- You don't need to wait for autumn - create your own holiday season any time of year with these golden muffins.
• Lorna Sass' Pumpkin Tart with Pecan Crust -- This recipe, suitable for a healthy Thanksgiving feast, is vegan and lightened from the original, yet still has great flavor.
• Pumpkin Creme Caramel -- You might consider a change in your Thanksgiving menu after tasting this luscious caramel-drenched pumpkin custard.
• Elegant Pumpkin Cheesecake -- This rich dessert is so special it would make an elegant finale for Thanksgiving dinner.
• Pumpkin Bread Pudding -- This Thanksgiving worthy recipe comes to us courtesy of Beverly Hills' fabulous L'Ermitage Hotel.
• Tofu Pumpkin Custard with Gingersnap Crumble -- his recipe makes an outstanding snack and a great introduction to tofu, which is undetectable!
• Pumpkin Pancakes -- Here's the prefect thing for nippy autumn breakfasts. Canned pumpkin works fine in this recipe, making it easy to make anytime.
• Pumpkin Banana Bread -- This quick bread is very moist and flavorful thanks to the pumpkin, bananas ,and yogurt. It's great for breakfast, coffee breaks, a brown bag lunch addition, or a simple dessert.
• West Indies Style Pumpkin Soup -- This version of pumpkin soup is popular in the West Indies.
• Roasted Pumpkin Risotto -- This unusual autumn risotto from L'Ermitage Hotel in Beverly Hills, would be perfect for a change of pace at Thanksgiving.
• Creamy Pumpkin Polenta -- This rich polenta makes a unique side dish. Use it instead of the typical potatoes or rice.
• Rachel Ray's Pasta with Pumpkin and Sausage -- This hearty autumn pasta dish is one of Rachael's famous 30 Minute Meals.

Pumpkins Part I -- Fabulous Pumpkin Carving

'Tis the season, so I wanted to address the subject of pumpkins, but soon realized it was way too big for a single post. Heck, it's too big for the 2 posts, I've allotted to it. But they're worth reading, cause pumpkins are pretty amazing things.

Today we're going to talk strictly about pumpkin carving. There's good sense to this dividing line between pumpkin carving and pumpkin eating -- the perfect Jack O Lantern pumpkin bears little resemblance to the perfect eating pumpkin (more on that topic in tomorrow's post).

How to Carve Pumpkins
Before you can begin to carve your design, you must prepare the pumpkin by removing the seeds and thinning the inner walls. Save the seeds to make Roasted Pumpkin Seeds, a great snack that is rich in fiber as well as vitamins B and E. Kids especially love them. Purists will want only salt as a seasoning, but if you're feeling adventurous, experiment and have fun with seasoning blends. The recipe link in this paragraph will give you lots of options for making gourmet seasoned and flavored pumpkin seeds.

Depending on the complexity of your design, allow an hour or more to make your Jack O Lantern. By the way, the techniques for carving pumpkins will also work for carving turnips, some squash or even watermelons. Get detailed step-by-step photo instructions on how to cut and clean your pumpkin, transfer a pattern design to your pumpkin and complete the carving at the FabulousFoods.com Pumpkin Carving 101 article.


The Next Generation of Pumpkin Carving: PumpkinDesigner.com
I am proud to announce the launch of Enigma Communications' newest online venture, PumpkinDesigner.com. This unique online application(meaning you use it over the internet) lets you create an unlimited number of custom pumpkin carving patterns, sized to fit your particular pumpkins. With PumpkinDesigner.com’s help, the Jack O Lanterns at your house will make those of your neighbors pale in comparison.

The most unique aspect of PumpkinDesigner.com is that it lets you turn your favorite photographs into pumpkin carving patterns, just like the ones you see of celebrities every year at Halloween. Put portraits of the kids, the grandkids, Grandma and Grandpa, your boss, your teacher -- even the dog and cat -- on your carved pumpkins. The Photo Lantern creator changes photos into pumpkin carving patterns in a few easy steps.

In addition, the site's Pattern Maker component let's you have a lot of fun mixing and matching Jack O Lantern elements like eyes, noses, mouths, and extras like bats, witches and bones to create one-of-kind pumpkin carving patterns. Each element can be rotated, flipped and resized, giving you the ultimate control of how your pattern looks. You can even put Pattern Maker elements on Photo Lantern patterns.

It's free (and fun!) to play around and create patterns, when you're ready to print, it costs just .99 cents for a pattern that you can reprint, resize and reuse over and over again (less if you buy a package of pattern credits). To check it out, click the Demo button at PumpkinDesigner.com.

FREE Political Pumpkin Patterns! Why settle for an ordinary campaign sign on your front law when you can show your support by carving a photo-realistic portrait of your favorite candidate on a Jack O Lantern. Whether you carve Barack Obama and Joe Biden, or John McCain and Sarah Palin, these awesome pumpkin portraits are sure to attract lots of attention for your favorite candidates. Show your support by carving Political Pumpkins. Click on the link below to access free carving patterns at FabulousLiving.com. The designs may look complicated, but as long as you have a pumpkin carving kit with a tiny saw, all it takes is time and a little patience. (Note: These patterns were made using PumpkinDesigner.com.) Click here to access the free Political Pumpkin Carving Patterns.

Pumpkin Carving Tips and Tricks

• The size and shape of your design will determine whether you need a tall narrower pumpkin or a round one.
• Decide your design in advance and choose your pumpkin accordingly. Choose a pumpkin that is smooth as possible, and free of scratches, dents or gouges, unless you plan to incorporate them into your finished design.
• You can make the transferred dots of your pattern easier to see by rubbing flour into them. The flour will fill the holes and turn them white.
• To make sharp corners, always remove the saw completely and re-insert it at a different angle.
• To remove cut pieces, push them out from the inside with your finger or a poker. To make removing large pieces easier, and to avoid damage to your design, cut them into smaller chunks before trying to remove them.
• Toothpicks are good for adding extra features like ears or noses.
• If you're having trouble with your candles going out, try using a small oil-burning lamp or liquid candle.
• Plant Hangers make a great way of displaying jack o lanterns. A wonderfully spooky display is to use several plant hangers of different lengths in a grouping, so that in the dark, it looks like several glowing faces floating in mid air.
• Photographing Jack O Lanterns is a bit tricky. A flash won't work, but if the candle in the pumpkin is the only light source, the photo will only show the design and not the pumpkin. To show both design and pumpkin, try using a single light source, slightly forward and above of the Jack O Lantern.
• Washing the inside with a mild bleach solution will slow the process of decay.
• Coat the cut edges of the pumpkins with petroleum jelly to help them last longer. The longer the candle is left burning, the quicker the pumpkin will decompose.
• Electric lights work well instead of candles. Use a 25-watt candelabra bulb for maximum brightness; lower wattage if you plan to leave it on a long time.
• If you really want to make your creations last, put them in a plastic bag and store them in the refrigerator when not on display.
• You can re-attach and repair broken pieces with toothpicks or straight pins.
• Discourage squirrels and other critters from making a meal of your pumpkin by sprinkling it with liberally with Tabasco sauce or cayenne pepper.
• Sprinkle some pumpkin pie spice inside your Jack O' Lantern to give the air a spice aroma!

Volume Pumpkin Carving Tip!
Jerry Squires, a reader from Boise, Idaho who carves at least 60 pumpkins each year (thereby earning his home the affectionate nickname of "The Pumpkin House") sent in this tip for volume carvers:

A shop vacuum can be used to both scrape and remove the pumpkin interior. Place a wand extension attachment on the end of the shop vacuum hose. Then place the other end of the wand into the pumpkin. Scrape the sides and bottom of the inside of the pumpkin with the wand. This saves a large amount of time and effort.

Discovering Spaghetti Squash

One of the most popular ingredient features we have at FabulousFoods.com is my article on Spaghetti Squash. I think a lot of people are enamored of the idea of a healthy, low calorie, low carb vegetable that can be substituted for pasta.

If that's your sole reason for using this vegetable, I predict you'll be disappointed. While spaghetti squash does have long pasta strands, the texture is not quite the same, nor is the taste. Which is not to say that spaghetti squash isn't great served with any number of pasta sauces. It's just that, for me, it won't exactly "cure" a pasta craving (luckily I don't get those too often).

Now that I've gotten that little bit of editorializing out of the way, I will proudly state that I am a fan of this vegetable. It's versatile and cheap for two things, not to mention the above mentioned health qualities -- a dieter's dream, a four-ounce serving of spaghetti squash has only 37 calories. Spaghetti squash also offers cooks a lot of creative space, as its mild neutral flavor can adapt to all kinds of flavors and cooking styles.

Buying and Storing Spaghetti Squash
Averaging from 4 to 8 pounds, the cylinder shaped spaghetti squash is generally available year-round with a peak season from early fall through winter. While a true spaghetti squash is pale ivory to pale yellow in color, in the early 1990's, an orange spaghetti squash, known as "Orangetti" was developed and this is what is frequently found in today's supermarkets. Higher in beta carotene, the orange variety is also bit sweeter than its paler counterpart, although both have a mild flavor that is easily enhanced by the food served with or on it.

When buying spaghetti squash, look for hard fruit that is heavy for its size, about eight to nine inches in length and four to five inches in diameter and with a pale even color. Avoid any squash with soft spots and green color is a sign of immaturity. The average four-pound spaghetti squash will yield about five cups.

Spaghetti Squash can be stored at room temperature for about a month. After cutting, wrap in plastic wrap and refrigerate up to 2 days.

Spaghetti squash also freezes well. Pack cooked squash into freezer bags, seal, label and freeze. Partially thaw before re-using, then steam until tender but still firm, about 5 minutes.

Cooking Spaghetti Squash
Every spaghetti squash recipe I've ever seen starts with precoked squash that is already separated into pasta like strands. You have several ways of accomplishing this task:

• Bake It -- Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in preheated 375 degree F oven approximately 1 hour or until flesh is tender.
  
  
• Boil It -- Heat a pot of water large enough to hold the whole squash. When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size. When a fork goes easily into the flesh, the squash is done.
  
  
• Microwave It -- Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork "comb" out the strands.
  
  
• Slow Cooker - Choose a smaller spaghetti squash (unless you have an extra large slow cooker) so that it will fit. Add 2 cups of water to slow cooker. Pierce the whole shell several times with a large fork or skewer, add to slow cooker, cover and cook on low for 8 to 9 hours.
  

Once the squash is cooked, let it cool for 10 to 20 minutes so it will be easier to handle, before cutting in half (if it wasn't already) and removing the seeds. Pull a fork lengthwise through the flesh to separate it into long strands. (See photos.)

Prepare spaghetti squash ahead of time, then you have it ready for recipes whenever the mood strikes.

Spaghetti Squash Recipes

• Oysters with Spaghetti Squash -- A rich, oyster studded cream sauce adorns delicate strands of spaghetti squash in this unique recipe.
• Pesto Spaghetti Squash with Mozzarella -- Who says pesto is only for pasta? Spaghetti squash provides a starch free alternative.
• Spaghetti Squash with Vegetables and Mozzarella -- The flavors of a veggie pizza without the crust.
  
• Spaghetti Squash Alfredo -- Spaghetti squash stands in for pasta in this low carb recipe.
• Spaghetti Squash Pancakes -- These savory little Pancakes are great with a little salt, pepper, sour cream and even apple sauce.
• Spicy Chicken and Spaghetti Squash Skillet -- This spicy sauce makes good use of leftover chicken or turkey, is also great on true pastas, as well as spaghetti squash.
• Middle Eastern Style Spaghetti Squash -- Spaghetti squash, which is pretty bland on its own, gets an exotic treatment in this Middle Eastern inspired recipe.
• Spaghetti Squash Frittata -- Frittatas are the perfect thing for a quick breakfast, lunch or even light supper. They're even good cold, so you can pack them for a picnic or a brown bag lunch.