"Such was the case with the Sole Meunière I ate at La Couronne on my first day in France, in November 1948. It was an epiphany. In all the years since that succulent meal, I have yet to lose the feelings of wonder and excitement that it inspired in me. I can still almost taste it. And thinking back on it now reminds me that the pleasures of the table, and of life, are infinite - toujours bon appetit!"
— Julia Child
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red currants
white currants
black currants
Edible Ideas and things I like to share
Welcome to my blog: Currants - Edible ideas I like to share
So why the blog? Why me? Well…I have been sending recipes, food ideas and more via email for years. I have had a passion for food for over 40 years. I grew up in the kitchen with amazing cooks and foodies and I was a sponge. I started cooking professionally when I was a teenager and have apprenticed with two fantastic classically trained French chefs. I have flipped burgers, worked a deli counter, worked a grill, worked a smoker, been shrimping, been a line cook, fry cook, worked the sauté station, catered, baked, shucked thousands of oysters and more. I am a relentless reader of cookbooks, but as books, I don’t follow them word for word. I value my exposure to the Slow Food Organization in the states and in Italy, the James Beard Foundation and love a farmers market. I hope to share my deep respect and love of foods and eating with all my readers. On it I will post recipes, food notes, edible ideas, kitchen tips, travel notes etc. Please feel free to be interactive; send questions, give feedback, share your edible ideas and if you allow, I will share them on the blog…..Be Well, Eat Well and Shop Local!
Aaron
currantsblog@gmail.com
Aaron
currantsblog@gmail.com
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red currants
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possibly useless facts about currants...
Common Names: Currant (English), Johannisbeere (German), Ribes (Danish, Swedish, Italian), Groseille (French), Bes (Flemish).
The English word 'currant' (Pronounced: KUR-uhnt) has been used for this fruit only since 1550, taken from the fruit's resemblance to the dried currants of Greece, raisins made from a small seedless zante grape. The much older English name 'ribes' is of ancient Indo-European origin and is common to other languages.
There are two distinct fruits which are called currants: (1) the dried zante grape; like a raisin, it is used in baked goods and (2) a fresh tiny berry related to the gooseberry. Currents are black, red, or white. The black ones are used for preserves, syrups and liqueurs; while the red and white berries are for eating out of hand.
Red Currants
Red currants are for culinary use: juice, jellies and purees. Cultivars are selected for the clarity of juice, size of berry and productivity.
White Currants
An albino forms of the red currant. More versatile but less colorful than the red; fine for all culinary uses, but are of lower acidity, thus also suitable for fresh eating. The best sorts are nearly transparent.
PinkCurrants
Pink Currants are intermediate between red and white types, in degree of pigmentation. Skin is colorless, flesh is pink.
Black Currants
Black Currants have a characteristic aroma, highly esteemed by natives of northern Europe. Leaves also release the scent when rubbed. Fruit are astringent, suitable only for culinary uses.
Season: June – August for fresh currant fruit
How to store: Refrigerate fresh currants, tightly covered, up to 4 days.
Matches well with: almonds, cherries, cream, pears, raspberries
Substitutions: raisins, chopped soft prunes, chopped dates
The English word 'currant' (Pronounced: KUR-uhnt) has been used for this fruit only since 1550, taken from the fruit's resemblance to the dried currants of Greece, raisins made from a small seedless zante grape. The much older English name 'ribes' is of ancient Indo-European origin and is common to other languages.
There are two distinct fruits which are called currants: (1) the dried zante grape; like a raisin, it is used in baked goods and (2) a fresh tiny berry related to the gooseberry. Currents are black, red, or white. The black ones are used for preserves, syrups and liqueurs; while the red and white berries are for eating out of hand.
Red Currants
Red currants are for culinary use: juice, jellies and purees. Cultivars are selected for the clarity of juice, size of berry and productivity.
White Currants
An albino forms of the red currant. More versatile but less colorful than the red; fine for all culinary uses, but are of lower acidity, thus also suitable for fresh eating. The best sorts are nearly transparent.
PinkCurrants
Pink Currants are intermediate between red and white types, in degree of pigmentation. Skin is colorless, flesh is pink.
Black Currants
Black Currants have a characteristic aroma, highly esteemed by natives of northern Europe. Leaves also release the scent when rubbed. Fruit are astringent, suitable only for culinary uses.
Season: June – August for fresh currant fruit
How to store: Refrigerate fresh currants, tightly covered, up to 4 days.
Matches well with: almonds, cherries, cream, pears, raspberries
Substitutions: raisins, chopped soft prunes, chopped dates
Nutritional Facts for 1 Cup Dried Currants
Nutritional Facts
Calculated for: 1 cup - dried
Calories: 407
Calories from Fat: 3 (0%)
Amount Per Serving % Daily Value
Total Fat: 0.4g 0%
Saturated Fat: 0.0g 0%
Monounsaturated Fat: 0.0g
Polyunsaturated Fat: 0.3g
Trans Fat: 0.0g
Cholesterol: 0mg 0%
Sodium : 11mg 0%
Potassium: 1284mg 36%
Total Carbohydrate: 106.7g 35%
Dietary Fiber: 9.8g 39%
Sugars : 96.9g
Protein: 5.9g 11%
Nutritional information is approximate. Always consult a registered dietician or your physician before embarking on any diet plan which relies on these numbers, and for any other questions.
Calculated for: 1 cup - dried
Calories: 407
Calories from Fat: 3 (0%)
Amount Per Serving % Daily Value
Total Fat: 0.4g 0%
Saturated Fat: 0.0g 0%
Monounsaturated Fat: 0.0g
Polyunsaturated Fat: 0.3g
Trans Fat: 0.0g
Cholesterol: 0mg 0%
Sodium : 11mg 0%
Potassium: 1284mg 36%
Total Carbohydrate: 106.7g 35%
Dietary Fiber: 9.8g 39%
Sugars : 96.9g
Protein: 5.9g 11%
Nutritional information is approximate. Always consult a registered dietician or your physician before embarking on any diet plan which relies on these numbers, and for any other questions.
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