A cheerful heart has a continual feast

Blushing Quince

In Fruit and Veggies on November 9, 2012 at 5:14 am

whole quincePale yellow, and shaped like a flattened pear, quince is one of those fruits which wasn’t even in my vocabulary up until the past few years, much less on my table. It sounded old fashioned and maybe even undesirable, like some kind of jelly that ancient Aunt Millie might bring out on Thanksgiving with her mincemeat pie.

But then I heard that quince (Cydonia oblonga) were related to roses, that a few slices would imbue other fruits with a rich, floral aroma, and that it worked some kind of kitchen alchemy, changing from white to ruby red when cooked. It also happens to be elusive: its season in late Autumn is short-lived, and you don’t always find it in grocery stores. I spotted it last year at a natural foods co-op, decided to think it over for next time, and then found that it was all sold out when “next time” came around. So I waited an entire year for another chance to find quince.

One day in mid-October, there it was, a small bushel basket sitting without fanfare among brimming mounds of California grapes, persimmons, and avocados. I asked the produce guy how to pick out a good quince. He grimaced thoughtfully. Usually he had answers at the tip of his tongue, but not this time. “I’m not really sure,” he admitted.

They were all similar, with multiple convex slopes, heavy, and hard as a rock. I just picked one out and added it to my cart.

At home, I had an entire lug of beautiful fresh crop pears (Packhams) from my friends at Valley View Farm in Zillah, Washington.  Quince and pears both belong to the same general fruit category called Pomes, which share a common trait with apples: a waxy, papery core which encloses its seeds. Botanists even consider quince the ancient cousin of pears, which were probably similar before they were domesticated and selectively bred to meet our preference for all things sweet and juicy.

I decided to keep things simple for my grand experiment. I peeled, cored, and chopped five good sized pears and dropped them into a stainless steel pot. Then I turned to my lone quince, rather flushed with anticipation.  I peeled it, finding its skin on the gritty side against the edge of my peeler. The interior was colorless, like a sheet of manila school paper, and about the same texture. Unlike the pears, it had no juice, and no scent, either. It was the driest, most unpromising piece of fruit I had seen, but I  cut out its sliced it into small, thin pieces, and added them to the pears. I decided against any sweetening and used no seasoning or spice, hoping to find out whether I would coax out the promised floral scent and flavor.

Thirty minutes later, my pear-quince mixture was bubbling cheerfully on the stove when I lifted the lid for my first peek. It was light tan, just like a luscious pot of cooked pears. Their scent was lovely: full and sweet, but also decidedly “pear.” The quince pieces were perhaps a little more on the yellowish side compared with the pears, but otherwise unchanged. My disappointment drove me to look around online, and poke around my reference books while the pot continued boiling. Learning that quince’s magic was slow acting, I turned down the burner to a simmer, sat back and waited.

Another thirty minutes passed before I checked again. This time, I noted that the entire pot of sauce had taken on a definite pink blush. Drawing near, I checked the scent again. This time, there was a change: a light honey fragrance. Encouraged, I set the lid back on the pot and found something else to do for yet another thirty minutes.

salmon red quince-pear sauceWhen I lifted the lid, my pear-quince medley was a gorgeous salmon-red. The warm, sweet pears were also infused with an intense honey-floral flavor that I thought a little like jasmine, but softer. Over the next couple of days, my family and I added pear-quince sauce to oatmeal, to creamy whole milk yogurt, and pancakes. Warm or cold, its honey perfume remained, and we marveled at the miracle of quince.

The kitchen science behind quince and its color change is also remarkable. It’s a rather complex transformation. The fruit is high in tannins, which give it an astringent, bitter taste in its raw form. A long, slow heat and acid break down some of the components in quince (proanthocyanidins) so that oxygen can react with these and morph them into another, highly pigmented compound (true anthocyanidins) . Anthocyanidins are the same plant chemicals which give a dark purple / red color to highly pigmented foods like chocolate, blueberries, elderberries, and purple cabbage. So in short, the pale quince is able to manufacture a highly colorful pigment while it is cooked.

Next time quince season comes around, I am going to try simmering them in simple syrup, alone, and unpeeled, since certain authorities (like Nostradamus, who apparently was fond of quince) suggest that color and flavor are even more pronounced when the peel is left intact.  And I might even make some quince jelly.

Fennel: Sweet Little Striped Seed

In Spice Rack on November 1, 2012 at 1:44 am

fennel seedsMany people may have tasted fennel only in a link of good Italian sausage. Around the world, it is well loved by cooks from Italy to India to China, even if it is an under-appreciated wallflower here in the States.

Fennel is no wallflower in the garden. Cultivation instructions strictly advise against planting fennel too close to its feathery leafed cousin, dill,  because the two will easily cross-pollinate. Personally, I’m tempted to see what would happen.

You could say that fennel seed has a mild anise flavor and scent, mingled with an earthier, sweet tone that reminds me a little of chamomile. If chewed by themselves, they are surprisingly sweet, due to the fact that they are in fact considerably sweeter than sugar, ounce for ounce.

Native to the Mediterranean, fennel seeds (Foeniculum vulgare) have a long standing reputation as mother’s best friend. Steeped in hot water, fennel tea is believed to increase breast milk. It’s also often included in colic remedies for infants, in blends with the endearingly called “Gripe Water.”

Besides merely dispelling tummy bubbles, fennel seed has been the more serious subject of anti-cancer research. A study conducted at the University of Texas- Austin has recently indicated that one of the primary phytochemicals in fennel, anethole, may possess the impressive ability to shut down the growth of cancer cells. It also appears to protect the liver from toxic exposure to chemicals. Seems like a great reason to toss some of the little striped seeds into your soup.fennel bulb

Fennel has also been grown as a vegetable since the time of the Romans, who especially enjoyed the shoots in springtime. It might be one of those odd things you pass by in the market, because you have no idea what you’d do with it. I had a complete stranger come up and ask me last weekend as I was picking some out in the produce aisle.

White, with swerving lines and a sophisticated, curved shape, fennel usually retains some of its green shoots and feathery leaves after harvest. It has a mild, sweet anise scent. I like to slice them thinly and saute in olive oil with red bell peppers and onions,  to toss on homemade pizza, or braised into a long-simmered ratatouille, where its flavor merges and marries with tomatoes, onions, garlic, eggplant, and peppers.

It makes a nice cream sauce for chicken or fish, and can be diced raw into salads. One of my favorite spots for fennel bulb, however, is in split pea soup. Its presence is subtle, but enhancing, and for those sensitive to beans and peas, fennel makes pea soup more easily digestible.

I almost always find myself doctoring jars of spaghetti sauce with a handful of fennel seeds, where it contributes a much needed lift along with a generous twist of freshly milled black pepper.

Blended with other herbs in hot tea, fennel’s amicable sweetness can make its bitter companions more palatable. Maybe we could all learn to be more like fennel.

Black Licorice Cookies

In Spice Rack on October 26, 2012 at 5:45 am

While genuine licorice root has a long history in herbal medicine and can be found today in natural licorice candies like the Finnish Panda brand, whole licorice extract is one of the stronger acting medicinals and is not appropriate for everyone (pregnant women or people with high blood pressure, for example). Most commercial black licorice is actually flavored with the extract of another herb: anise seed. Its flavor is a bit sharper than licorice root, perhaps more “like licorice” than licorice.

Similar in appearance and texture to a molasses spice cookie, these are soft and chewy, with intense aroma and flavor. Don’t be afraid to use the whole wheat pastry flour. Its fine texture disappears into the cookie, and its retained nutrients help metabolize the carbohydrates a bit (yes, they are sweet, so as tempting as it may be, don’t eat the whole batch in one sitting.)

2 ¼ cups whole wheat pastry flour

2 tsp baking soda

½ tsp sea salt

3/4 cup butter, softened (or ½ cup butter, ¼ cup semi solid flavor neutral coconut oil)

½ cup organic dark brown sugar

¼ cup organic unrefined sugar + additional ¼ cup sugar for topping cookies (Note: do not use turbinado sugar. Its crystal is far too large)

1 large egg

4 tsp anise extract

½ cup blackstrap molasses



Preheat oven to 375.

Mix dry ingredients in a medium size bowl; set aside.

Cream butter (and coconut oil if using it) together with sugars until light and fluffy. Add egg, anise extract, and molasses, mixing well.

Add dry ingredients to butter-sugar mixture and stir just enough to combine.

Place remaining ¼ cup granulated sugar into a shallow dish.

Shape dough into balls, using about 2 tbsp for each one.

Roll balls of dough in sugar and place each one on parchment lined or ungreased cookie sheet. Spacing should be about 2 inches apart.

Bake between 11-12 minutes. Cookies should appear somewhat under-cooked, with the edges looking baked, while the inside is still puffed up and soft to the touch. Let them cool for 3-5 minutes before removing from the cookie sheet with a large spatula to place on a cooling rack.  It is very important NOT to overbake these cookies.  Once they cool, the texture should be cracked and chewy, almost like a brownie.