Fresh Food Tips to Add Flavor

(Page 2 of 2)

June 26, 2009
By Cher Murphy for Spigola Ristorante 
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●·Eggplant – Choose eggplant that have smooth, shiny skin and that feel heavy for their size. If you gently press your finger on the skin and it springs back, the eggplant is ripe. Store it in the refrigerator crisper until ready to use, up to one to two weeks.

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●·Cantaloupe – Choose one that feels heavy for its size, does not have soft spots, and has a hollow sound when you tap it. Cantaloupe can be stored for several days on the counter; once it has been cut, however, it needs to be tightly covered and put into the refrigerator.

●·Watermelon – They do not ripen after being picked, so you need to select a ripe one. The “ground spot” where the watermelon rested on the ground should be yellow or cream-colored. The rind should be smooth and, if you thump it, you should hear a thud. You can store it on the counter until ready to use, within 7 to 10 days. Once you cut into it, store it, covered, in the refrigerator.

“A lot of people are afraid to try new produce because they aren’t sure how to choose a good one,” Kuropatwa says. “Just get in there and find a good piece. Summer sets the stage for many great flavors to be in season. Take advantage of it!”

Spigola is a modern Italian restaurant based in Hamilton Township, New Jersey. The restaurant features a full menu of traditional and modern Italian cuisine, as well as an extensive wine list and bar. Executive Chef John Kuropatwa has more than 20 years experience in the culinary field, with 15 years of them in an executive chef role. The establishment also offers weekly live entertainment, events, specials and daily happy hour, as well as catering services and private party facilities. To learn more about Spigola, visit the website.

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