MyGourmetNews: July 2008

July 2008

Dear Dedicated Foodie,

Now that summer is in full swing, we hope you're enjoying the warm weather, fresh summer fruits and vegetables and the opportunity to cook outdoors. In this month's issue of MyGourmet News, we're featuring blueberries and corn - two essential ingredients for summer grilling and family get-togethers. Have a safe and delicious 4th of July holiday!

July's Featured Fruit: Blueberries

Nothing says summer like the season's best sun-ripened berries - slightly tart, juicy and sweet blueberries. Blueberries are a delightful snack just as they are, plus they brighten up anything from pies to cocktails.

So how do you choose the best blueberries this summer? First, make sure they are dark blue with a silver/white "bloom" - avoid any that are purple or green (immature berries that haven't ripened properly).

Once you find a visually appealing pint of blueberries, pick up a few and see if they're plump and hefty for their size. When you get home, throw away any berries that are soft or squishy because they'll ruin the rest of the pint.

Don't wash your blueberries until you're ready to eat them - berries tend to absorb a lot of moisture. Here's a neat trick for cleaning them: Wash the berries in a bowl with 3 parts water to 1 part white vinegar. Drain them and rinse under cool running water. Next, line a salad spinner with paper towels and spin the blueberries for about 10 seconds or until the berries are completely dry.

It's best to store your blueberries in the coldest part of the refrigerator, but try not to enclose them in a drawer because the humidity will shorten their shelf life.

If you choose to freeze your blueberries, wash them and drain them thoroughly. Pat them dry and arrange them in a single layer on a baking sheet and pop them in the icebox until they freeze through. Once the blueberries are frozen solid, you can pack them up into freezer storage bags or containers.

Besides being tasty, blueberries are a great source of vitamin C, fiber, manganese and antioxidants. Plus, a cup of blueberries has no fat and only 80 calories

July's Featured Vegetable: Corn

Corn Although corn is a delicious vegetable to be enjoyed year-round, summertime makes those fresh ears of sweet corn in the market all the more tempting. Whether you choose to grill them, steam them in a clam bake, roast them, boil them or use the kernels raw for summery salsas and salads, corn is a seasonal must-have.

Choosing the best ears of corn is relatively simple: select those with the most vivid color, the fewest blemishes and the smoothest kernels (no wrinkly, dull or dry kernels). If you buy corn packaged in trays, you can store it as is in the refrigerator.

If you buy your corn in the husks, you'll want to remove them and wrap the ears in plastic or place them in plastic bags before refrigerating. Regardless, you want to chill your corn as soon as you get home from the store. If you do, your corn will stay fresh and sweet for about four days.

Now, for the easiest way to shuck and de-kernel your fresh corn. Start by holding the ear with the tip facing down. Pull the husk and silks toward you, and then remove any remaining silks with a damp paper towel, twisting it back and forth.

Next, cut off about 1/2-inch from the tip so you can stand the cob on its end. Place it in a shallow plate and use a sharp knife to slice the kernels off the cob - always moving away from your body and using slow, sawing motions.

If you plan to grill your corn, you may want to do so while it's still in the husk, which helps retain the corn's moisture. Or, to get those great grill marks, place the husked corn over medium-high flame for about 5 minutes, turning once or twice.

However, you can also microwave corn on the cob. For four ears of corn, melt about two to three tablespoons of butter in a shallow microwave-safe dish. Once you've removed the husk, place the ears of corn in the dish, coating them in the melted butter.

Cover the dish with plastic wrap and microwave on high for six to eight minutes. You'll know the corn is done when the kernels yield slightly to firm pressure. The result? Deliciously moist, sweet corn and virtually no clean up!

Many people wrongly assume that corn doesn't have much nutritional value because it isn't a green vegetable, but it is in fact a good source of antioxidants (lutein and zeaxanthin). Lutein and zeaxanthin are great for healthy eyes and preventing hardened arteries. Plus, corn is low in fat and has no cholesterol or saturated fat, and one medium ear of corn has only 75 calories.

July's Featured Varietal: Pinot Grigio

Pinot Grigio is likely the most popular white wine made in Italy - particularly the northeastern regions of Valdadige and Veneto.

Pinot Grigio is a dry wine, featuring flavors of pear and apple and subtle nuances of lemon and mineral. Pinot Grigio ranges from light to medium-bodied, and interestingly enough is made from the same grape as Pinot Gris - the key difference being that Pinot Gris is a medium-bodied wine grown in Alsace, California and Oregon.

Although both whites are produced from the same grape, the variety of white wines that single grape can produce is expansive and depends largely on the wine-growing region.

Light-bodied Pinot Grigio pairs well with light foods and shellfish, while medium-bodied wines go well with white meat and chicken. Pinot Grigio can truly be considered an "everyday" wine, as it is simple and refreshing, not to mention moderately priced.

For an interesting pairing, try a glass of Pinot Grigio with a traditional pizza. The tomato sauce and cheese are offset perfectly by the crispness of Pinot Grigio.

July's Featured Recipes

Blueberry & Strawberry Smoothie Check out MyGourmetConnection.com to find great recipes with this month's featured fruit and vegetable!

Blueberry & Strawberry Smoothie

Sauteed Sweet Corn & Grape Tomatoes

Thank you for reading MyGourmet News. Keep an eye out for next month's issue!

Sincerely,
Erika Pitera at MyGourmetConnection.com

P.S. - A special thanks to Thomas Pitera Photography for providing this month's images.