Ingredients M

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Mango | Maple Syrup | Masa | Melons | Milk | Mint | Miso | Molasses | Mushrooms | Mussels

Mango

Maple Syrup

Masa

  • Pupusas (El Salvadoran thick tortillas)

Melons

The melon vine, with its sweet succulent fruit, is closely related to the cucumber, as its scientific name Cucumis melo implies. Though melons were known to the ancient Mediterranean and Asian world, the fruit did not reach its full sweetness and popularity until the 15th and 16th centuries in Europe.

Because melons hybridize so readily, there are innumerable varieties now grown around the world. Most melons fall into two general groups: muskmelons, and late, or winter, melons. Muskmelons are distinguished by both a raised, webbed pattern on their skin and by an orange, fragrant flesh. The cantaloupe is the best known member of the group. Other types are Ogen and Charentais. Winter melons have a smooth skin and paler flesh. They ripen later in the season, hence their name. Varieties include honeydew, casaba, Crenshaw, and Persian. The watermelon is a different type of melon that originated in sub-Saharan Africa.

Melons are used in many cuisines as a sweet accompaniment for breakfast or dessert. A famous Italian antipasto is slices of ripe melon wrapped with prosciutto. Mexicans puree melon with water and sugar to make refreshing agua de melón. The French turn them into subtle sorbets. Chunks of melon can be added to Chinese sweet-and-sour dishes, or chopped finer for Caribbean salsas. Watermelon rinds are pickled in the American South. And a hole can be cut in a whole watermelon and then plugged with a bottle of vodka or rum. After about 24 hours, the melon is nicely pickled and ready to make any summer party a little more fun.

The best season for melons in the U.S. is May through October. Muskmelons will ripen after picking, but not after cut. A ripe muskmelon will smell fragrant at the stem end. Winter melons and watermelons will not ripen further after picking, but they store well. Avoid greenish fruit.

Milk

Mint

Miso

Miso is thick paste of fermented soybeans and sea salt used in Japanese cooking. A variety of grains are often fermented with the soybeans to form different flavors and colors of miso. Commonly used grains include rice, barley, wheat and millet. The most popular types of miso - white (shiro) and red (aka) - are made with soy and rice. Shiromiso has a light color and a sweet flavor. It is preferred in the winter months. Akamiso has a reddish hue and a stronger, saltier flavor that is more popular in the summertime. Different types of miso can be mixed together to achieve new flavors.

Most Japanese start every day with a steaming bowl of miso soup (misoshiru). It is also used as a marinade for fish, a flavoring for braised dishes, a glaze on broiled foods and an ingredient in dressings.

Miso will keep fresh for a very long time, even at room temperature. A well-sealed package in the refrigerator will still be usable after 1-2 years.

Molasses

Mushrooms

Button

Chanterelles

Cloud Ear

Cremini

Enoki

Morels

One of the most highly prized of all fungi. Available in late spring. Resist cultivation. Can be dried very successfully to preserve a large crop. Good sautéed, batter-fried, stuffed. Go well with cream. Use to flavor scrambled eggs.

Oyster

Porcini (cèpes, boletus)

Portabello

Shiitake

Truffles

Mussels

Two types of mussels are usually found in U.S. markets: the blue mussel, Mytilus edulis, which grows along the northern Atlantic and Pacific coasts; and the green-lipped mussel, Perna canaliculus, which is from New Zealand. Both types have dark oblong shells that encase the meat.

Mussels grow in large colonies and can be seen clinging to rocks or the pilings of piers. They are also extensively farmed.

When buying mussels, check that the shells are tightly closed or close quickly when tapped. Avoid mussels with cracked shells or those that seem too light or too heavy. Mussels will keep for 2-3 days in a refrigerator covered with a wet towel. To clean, scrub them with a brush to remove sand, rinse, and pull off the beard - a tough stringy material usually hanging out of the shells. Use the mussels within a day of debearding as this kills them.

Mussels are enjoyed around the world. They are found in the paellas of Spain, the ceviches of Peru, the stir fries of China and the meze of Greece. This shellfish can be simmered in wine, breaded and fried, grilled or smoked. The shells are sometimes stuffed. The cooked meat can be added to cold rice salads. Mussels should never be overcooked, as this toughens them up. Mussels from the North Atlantic are available year-round, but those from the Pacific should only be eaten from November through April.

Steamed Mussels Recipe

  1. Sauté some chopped shallots or garlic in olive oil.
  2. Add clean mussels and pour over some white wine to half cover the shells. Add salt and pepper and bring the wine to a simmer.
  3. Cover the pan and simmer until all the shells have opened, about 4-5 minutes.
  4. Discard any mussels that fail to open and remove the rest to a bowl.
  5. Boil the remaining liquid to reduce volume somewhat. Whisk a tablespoon of butter into the warm sauce, season to taste, and pour over the mussels. Serve with forks to remove the meat and crusty bread to sop up the sauce.