Mar 7, 2008 3:00 am US/Pacific
Tony Tantillo: Red Delicious Apples
(CBS)
OK, let's face it, it's almost the end of winter and we talked about red delicious apples, the new crop, in September or early October when the fall started kickin' in and it was apple time; it's still apple time out there.
There's a lot of summer fruit coming in from Chile, but apples are still delicious although they've been kept in cold storage. That means they were picked around September and October and put in these huge rooms, the oxygen gets sucked out, it's about 36 degrees. They put the apples to sleep and release them as the year goes on. The red delicious apples in the market taste as good now as they did back in September and early October, and you just can't beat that.
Let's talk about selection and storage or otherwise they're going to be mushy.
When you buy them, you want to make sure they're a dark red color all the way around; that is so important. It has to be dark and red, and the skin has got to be free from any shriveling whatsoever, and check right here, free from any indentation.
When you bring them home, always remember to store them in the refrigerator ASAP. If you leave them at room temperature, this crisp apple will become mushy and you don't want that.
Apples, this time of year, it's still like a taste of fall. They're delicious, have carbohydrates and dietary fiber; they're great for us.
Spicy Sesame Noodle Salad with Apple and Carrot
1/3 cup peanut butter (preferably all-natural)
1/4 cup Oriental or roasted sesame oil
4 cloves garlic, halved
2 teaspoons grated fresh ginger
3 tablespoons orange juice
2½ tablespoons reduced-sodium soy sauce
2 tablespoons rice or balsamic vinegar
1 tablespoon sugar
2 teaspoons chili oil
1 package (16-ounce) spaghetti
2 carrots, scrubbed or peeled
1 Red Delicious apple
1 tablespoon lemon juice
3 green onions, chopped
1) To make sesame dressing, combine peanut butter, sesame oil, garlic, and ginger in food processor or blender; process until well combined. Set aside. (Dressing can be made several days ahead and kept refrigerated; bring to room temperature before serving.)
2) Just before serving, cook spaghetti al dente according to package directions. Drain, rinse spaghetti under cold water, and drain again to prevent sticking. Toss with sesame dressing and transfer to large platter. With knife or mandoline, cut carrots into matchstick-like strips; scatter over pasta. Core apple and cut into matchstick-like strips; sprinkle with lemon juice and scatter over pasta. Top with onion and serve.
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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