The History and Culture of Eastern European Bread,How to Store
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The History and Culture of Eastern European Bread You’ve had crusty French bread and Mediterranean flatbreads, but have you ever had bread from Eastern Europe? If you haven’t, you’re missing out on some hearty, delicious options. At NetCost Market, we pride ourselves on introducing our customers to new things, so please allow us to introduce you to Eastern European bread. Darnitsky was first baked in 1930s Leningrad. It’s known as “the black bread”, though the color is closer to grey. It contains a mix of rye and wheat flour, with zakvaska- leaven- instead of yeast. The best quality flour is not advised for Darnitsky, because it’s too soft and fine for such a hearty bread. Zavarnoy is made with a special zavarka, or brew. It originated in monasteries and is made with neither yeast nor leaven. It’s remarkable in that it stays fresh for a long time, and the malt in the recipe lends it a strange, delicate, sour sweet taste. Borodinsky is a Russian bread, much loved across the former Soviet Union. It’s rumored to have first been baked by nuns at a convent, on the very site where Russian and Napoleon’s army fought the Battle of Borodino in 1812. Another story has it first appearing on the scene in 1920s Moscow. Whatever the origin story, the recipe for modern Borodinsky bread was approved at Moscow’s head bakery in 1933. This bread is a special, scalded rye bread, made with flour, yeast, rye malt, molasses, and coriander. It has a unique, sweet flavor and aroma. Duona is a Lithuanian bread. It’s a black rye bread that’s dense and naturally sweet. It’s easily found in Baltic countries and made of very simple ingredients: just rye flour fermented with water. A mainstay of most Lithuanian diets, eaten with butter and salt or white cheese, it’s a deliciously authentic Lithuanian breakfast! Tashkent Lepeshki is a round, fluffy flatbread found in Uzbekistan. It’s deliciously light and airy, and if you’re in Tashkent, Uzbekistan, you can buy it straight out of the tandyr ovens, from bread sellers who wheel it around in old-fashioned baby strollers. With a chewy, glossy crust and an open, airy crumb, this bread is so addictive that it’s easy to polish off 2-4 loaves, eating them plain or dipping them in honey butter. If you’re interested in trying new food such as European bread and other import foods, make NetCost Market your first stop. For over 20 years, we’ve been committed to helping our customers save time and money while offering them the world of food all in one place. We’re a local supermarket with a global reach, providing a selection of everyday food products as well as a variety of culinary delights from around the world. It’s our goal to provide authentic, high-quality food products from local farmers as well as suppliers from around the world. When you shop with NetCost Market, you’ll find everything you need, from a comfortable shopping experience to online shopping and home grocery delivery. How to Store Fresh Produce Fresh produce is delicious and nutritious, but it can easily go bad if stored incorrectly. That’s a waste of time and money, but storing produce is complicated. That’s because all produce is not alike, and even when you break it down to fruits and vegetables, all fruits aren’t stored the same and neither are all vegetables. Here, we break it into some simple tips for you to follow, to keep your produce fresh and tasty. Some things belong on the counter. Most types of fruit do well in a bowl or basket on the counter. Vegetables should not be kept at room temperature, except for tomatoes, which should be kept on the counter, out of direct sunlight. The refrigerator is better for most vegetables. Eggplant, celery, pepper, peas, artichokes, cauliflower, zucchini, and cucumber will stay fresh for about a week in the fridge, while summer squash, yellow squash, green beans, broccoli, Brussels sprouts, will last 3-5 days, as will mushrooms kept in a paper bag. Ears of corn in the husks last 1-2 days, and asparagus lasts 2 or 3 days, unless you keep it in a glass jar. Trim an inch off the bottom of the stalks, stand them in a jar filled halfway with water, cover with a plastic produce bag, secure with a rubber band, and asparagus will stay fresh for a week or more. Carrots, parsnips, turnips, beets, and radishes will last 2 weeks in a plastic produce bag in the refrigerator. Fruits that should be stored in the refrigerator include berries and grapes. Even prewashed leafy greens should be rinsed when you bring them home. To keep them fresh longer, rinse them, wrap in a paper towel or tea towel, and refrigerate them in a container or sealed plastic bag. Washing and storing them as soon as you bring them home from the store makes them more convenient to eat. Some veggies do well in a cool, dry place. Onions, garlic, shallots, potatoes, and hard squash all do best in a dark pantry, preferably between 50-60 degrees Fahrenheit. Keep fruits and vegetables separated. Many fruits produce a gas called ethylene, which can cause nearby fruits and vegetables to ripen. It’s okay for fruit to ripen, but for vegetables, becoming riper just means spoilage. When you’re looking for delicious fresh produce, make Net Cost Market your first stop. For over 20 years, we’ve been committed to helping our customers save time and money while offering them the world of food all in once place. We’re a local supermarket with a global reach, providing a selection of everyday food products as well as a variety of culinary delights from around the world. It’s our goal to provide authentic, high-quality food products from local farmers as well as suppliers from around the world. When you shop with Net Cost Market, you’ll find a comfortable and gratifying shopping experience that even includes online shopping and home delivery. Healthy Pasta Recipes If you’ve been overindulging during your self-isolation, it’s a good idea to balance it out with some healthy, high fiber, high protein meals. Pasta is perfect for this situation as it keeps well, is highly versatile, and has a low GI index when compared to other carbohydrates—keeping you fuller for longer. These healthy pasta recipes contain an ideal balance of vitamins, protein, and slow-release carbohydrates so you can ensure you don’t fall into the trap of overindulging while you spend more time at home. Kale Pesto With Whole Wheat Pasta Kale is a great source of antioxidants and fiber, but rather than putting it in a smoothie and holding your nose while you chug it down, why not make something that’s both tasty and healthy? This recipe is so simple that you’ll want to make it again and again. Recipe Ingredients: 1 bunch of fresh kale (ribs and stems removed), salt, 12 oz. whole wheat pasta, 1/3 cup raw pine nuts or walnuts, ¼ cup extra virgin olive oil, 1 clove garlic, 1 oz. parmesan cheese, 2 tbsp butter, ground black pepper. Method: Put the kale leaves in a large pot of boiling water with a pinch of salt for about 30 seconds. Once wilted, transfer the leaves to a colander (keep the water boiling while you do so). Once the leaves have cooled slightly, wring out any excess water. In the pan of boiling water, boil the pasta with a little salt until it is al dente (test by trying a piece of the pasta—not by throwing it against the wall!). Blend the nuts, oil, garlic, and 1/3 cup water in a blender until smooth. Add the kale and parmesan and then puree until smooth. Transfer the pesto into a large bowl, then add the cooked pasta on top with the butter and a little of the cooking water. Toss them together, then serve with a drizzle of olive oil, some freshly ground black pepper, and a few shavings of parmesan. Linguine With Anchovies and Tuna Although we should always be eating well to keep our immune systems strong, it may be on your mind now more than usual. This delicious pasta dish contains oily fish and plenty of protein—both of which have been proven to help keep your immune system strong. Recipe Ingredients: 5 tbsp. olive oil, 1 2 oz. tin of anchovies (chopped), 6 cloves of garlic (5 chopped, 1 whole), ½ tsp. chopped chili, ¼ tsp. smoked paprika, 1 28 oz. can of whole tomatoes, 1 bunch kale (ribs and stems removed), salt, 1 large slice whole wheat bread torn into 1-inch pieces, ¼ cup chopped parsley, 12 oz. linguine pasta, 1 jar of tuna (drained). Method: In a large frying pan or skillet, heat 4 tbsp. of olive oil. Cook the anchovies and sliced garlic together. Once they are soft, add the chopped chili and smoked paprika and cook while stirring for about 30 seconds. Add the tomatoes and break them up in the pan with a wooden spoon. Simmer while occasionally stirring for about 30 minutes until the sauce has thickened. While the sauce is thickening, blanch the kale in a large pot with salted water and then transfer to a bowl of ice water. Let this cool and then drain and squeeze. Chop it roughly. Keep the kale water to one side.