LegumesKnow Your BeansFresh BeansHaricot VertsDried BeansSoaking Dried BeansQuick Soak MethodFresh Shelling PeasEdible Pea PodsOkraGourds & SquashesMerliton or ChayoteCucumbersSquashesWinter SquashesSummer SquashesMushrooms & TrufflesMushroomsPortabella & CriminiShiitake MushroomsMorelsPorcini or CèpeChanterelles or Black TrumpetOyster MushroomsHen of the Woods or MaitakeTrufflesSlide 27White Truffle $330,000Black Truffles, 2 oz. $192SaladsSalad GreensBoston vs. IcebergLeaf Lettuce vs. RomaineBaby LettucesMicro GreensChicory & Bitter GreensBelgian EndiveCurly Endive (Frisée)EscaroleRadicchioArugula or “Rocket”Dandelion GreensMâche or Lamb’s LettuceSorrelSpinachSproutsEdible FlowersFresh HerbsNutrition: GreensPurchasing & StorageTo Tear or Cut?WashingVinaigrette DressingsOther DressingsTypes of SaladsParts of a Composed salad.Today’s Menu Each Group Choose One: 1) French Lentil Stew Spaghetti Squash with Spinach, Feta, Basil & White Beans 2) White Bean & Squash Curry West Indian Black Bean Stew with Squash Corn Bread 3) New Orleans BBQ Shrimp with Maque Choux and White Rice & Andouille Corn Pudding 4) Chickpea, Eggplant, and Tomato Tarts, Falafel & Pita BreadFrench Lentil Stew, Spaghetti Squash with Spinach, Feta, Basil & White BeansWhite Bean & Squash Curry West Indian Black Bean Stew with SquashNew Orleans BBQ Shrimp with Maque Choux and White Rice & Andouille Corn PuddingChickpea, Eggplant, and Tomato TartsLegumes•Beans & Peas Fr. Haricots, pois; It. Fagioli•Pods with a single row of seeds•Fresh & Dried (Pulses)•Edible and Non-Edible Pods•In French, “Legume” is an VegetableSession FourCHRM 1110 Vegetable, Starch & Protein BasicsKnow Your Beans•High in protein, High in fiber, and the essential amino acid, lysine.•The fiber and sugar in beans is not easily digested.•Beans fix nitrogen in the soil…•The “Three-Sisters”Session FourCHRM 1110 Vegetable, Starch & Protein BasicsFresh Beans•Edible Pods–Aka Green, String, Runner and Snap Beans•Tough (Inedible) Pods–Flageolets, Lima, Fava (broad) BeansSession FourCHRM 1110 Vegetable, Starch & Protein BasicsHaricot Verts•Fr. “Green Bean”•Longer and more tender than green beans.•More Complex FlavorSession FourCHRM 1110 Vegetable, Starch & Protein BasicsDried Beans•Mature beans, dried•Most Need Soaking–Ex. Lentils•Some are processed into flour or bean curd–Ex. SoybeansSession FourCHRM 1110 Vegetable, Starch & Protein BasicsSoaking Dried Beans•Sort•Rinse•Cover with 3X COLD Water•Soak Overnight•Discard WaterSession FourCHRM 1110 Vegetable, Starch & Protein BasicsQuick Soak Method•Sort & Rinse•Boil for 2 Minutes•Remove from Heat and Soak for 1 hour•Drain and discard soaking liquidSession FourCHRM 1110 Vegetable, Starch & Protein BasicsFresh Shelling Peas•Quickly lose flavor•Most are frozen or canned•English or Garden Peas•French “Petit Pois”•Soy Beans (Japanese, “Edamame”)Session FourCHRM 1110 Vegetable, Starch & Protein BasicsEdible Pea Pods•Snow (Chinese) Peas•Sugar Snap PeasSession FourCHRM 1110 Vegetable, Starch & Protein BasicsOkra•Gumbo•Aids thickening Session FourCHRM 1110 Vegetable, Starch & Protein BasicsGOURDS & SQUASHESSession ThreeCHRM 1110 Vegetable, Starch & Protein BasicsMerliton or ChayoteSession ThreeCHRM 1110 Vegetable, Starch & Protein Basics•V. Starchy V. Bland•Can be used Raw•Or, better CookedCucumbersSession ThreeCHRM 1110 Vegetable, Starch & Protein Basics•2 Types•Pickling•Slicing•Seedless, Hothouse or English Cucumber•Green, Lemon & Pickling•Waxing to preserveSquashes•Winter vs. Summer–Winter Varieties are Cooked–Summer may be eaten Raw•Squash Blossoms (raw or battered & deep-fried)Session ThreeCHRM 1110 Vegetable, Starch & Protein BasicsWinter SquashesSession ThreeCHRM 1110 Vegetable, Starch & Protein BasicsSummer SquashesSession ThreeCHRM 1110 Vegetable, Starch & Protein BasicsMUSHROOMS & TRUFFLESSession ThreeCHRM 1110 Vegetable, Starch & Protein BasicsMushrooms•Fresh, Dried or Canned•Raw and Most Cooking Methods•Store Cool and Dry…in cardboard box or paper bag!!!•Beware of true Wild Mushrooms, Purchase from reliable purveyor.Session ThreeCHRM 1110 Vegetable, Starch & Protein BasicsPortabella & Crimini•Portabella are oversized Criminis•Portabella…can be used as a meat or “steak” SubstituteSession ThreeCHRM 1110 Vegetable, Starch & Protein BasicsShiitake MushroomsStems are inedibleSoak Dried in warm water for 10-20 minutesSession ThreeCHRM 1110 Vegetable, Starch & Protein BasicsMorels•Should be Cooked (Mild Toxins)•Dirt•S. France CuisineSession ThreeCHRM 1110 Vegetable, Starch & Protein BasicsPorcini or Cèpe•Italian Cuisine and Worldwide•Dried or Fresh•Raw or CookedSession ThreeCHRM 1110 Vegetable, Starch & Protein BasicsChanterelles or Black Trumpet•Same Family•Highly Prized if French CuisineSession ThreeCHRM 1110 Vegetable, Starch & Protein BasicsOyster Mushrooms•Prized in Asian Cuisine & MedicinallySession ThreeCHRM 1110 Vegetable, Starch & Protein BasicsHen of the Woods or Maitake•American and Japanese Cuisine•Asian MedicineSession ThreeCHRM 1110 Vegetable, Starch & Protein BasicsTRUFFLESSession ThreeCHRM 1110 Vegetable, Starch & Protein BasicsTruffles•Tubers that grow near Oak Trees•$$$Black (Périgord) & $$$$White (Piedmontese) Varieties•$100’s to $1,000’s of Dollars per Pound•Fresh, dried, canned, & processed (in oil)•Don’t confuse with Chocolate “Truffles”Session ThreeCHRM 1110