Origins Of The Sangria Recipe
If you are visiting Spain, be sure to try the sangria recipe at your favourite restaurant or bar. This is a traditional Spanish drink and you will find it served in most bars and restaurants. Recipes vary from place to place, so be sure to try it with a few meals in different locations. The ingredients used in the recipe can also vary according to the food that is being served.
Sangria is served throughout the country in the summer. In the northern areas, it is considered a summer drink. In the eastern and southern areas of the country, the drink is served all year round. These areas have a warmer climate and tend to have mild temperatures even in the winter. The strength of the drink varies from place to place. In general, it is stronger in bars and tends to be weaker at dance clubs or discos.
Sangria originated in Spain. The word sangria is the Spanish word for bleeding. The drink gets its name from the red color of the wine used in a traditional sangria recipe. The drink is also made with white wine. This is called sangria blanco.
Sangria is basically a mix of wine, juices, soda water and fruit. Any young red wine can be used in a traditional recipe. Good, quality ingredients are important in this drink. Wine is the dominant ingredient, so care is taken to use a good wine.
Sangria is often served in one liter pitchers. The pitcher used should have a strainer on the lid. This strains out ice and fruit, keeping them in the pitcher and out of the glass. You can order the beverage by the glass, but it is usually served in pitchers. At parties, it is usually served in a punch bowl.
Creating Your Own Sangria Recipe
The typical recipe contains red wine, sliced fruit, a sweetener such as honey or sugar and a small amount to triple sec or brandy. A basic recipe is one bottle red wine; two cups clear soda, two cups orange juice, one half cup triple sec and sliced oranges.
The type of fruit can vary according to your taste or with the type of food that will be served. White wine can be substituted for red, if you are making sangria blanco. Be sure to use a quality white wine for this variation. Whether or not carbonation is used in the recipe is another common variation of the basic recipe.
With any recipe, it’s important to allow time for the liquid to blend with the fruit. This enhances the flavour. To allow time for this, mix all the ingredients except ice and soda. Adjust ingredients in the recipe to suit your tastes. Pour into a pitcher and leave in the refrigerator for several hours or over night.
Add soda and ice just before serving. If desired, more fresh fruit can be added just prior to serving the beverage. For parties, pour sangria into a punch bowl. Add ice, soda and more fresh fruit. Add these ingredients just before serving. Serve the beverage just after the final ingredients are added.
Try a variety of good quality red and white wines when creating this beverage. Experiment with a variety of fruits, clear sodas and fruit juices to come up with a few different recipes for different occasions. Make a note of each one and keep these notes for future reference. Try a different recipe at each party or to go with different foods you may be serving.
By: Clinton Maxwell -
Wednesday, April 18, 2007
Friday, March 23, 2007
Atkins Diet Recipes
I would like to thank you for visiting and reading this article. The topic has been cautiously researched and attested for your benefit.
Many aspects have been covered in this article so that you can earn from an wide research.
So you’re going on the Atkins Diet. It’s not necessarily your first diet and until you try this, you can’t be certain that it will be your last diet attempt. Everything you’ve well-tried out so far has failing you and you’re on the brink of giving up diet altogether. Of course this has been the case many a time before and in time you’ve still found yourself going on diet after dieting without too much remorse. Now until now you live in the desire that with the Atkins Diet recipes that you have tucked firm in your purse, that you’ll be able to beat your track record of yo-yo dieting. You head on home full of exhilaration and plans to buy that little black dress you’ve had your eye on now for a few months. You won’t go out and get it instantly of course, no that would justjinx your diet efforts, but with the help of the Atkins Diet recipes you shouldn’t have too long to wait.
By the time you get home and sit in your kitchen going through the lists of food you’re allowed to eat you’re wondering what you got yourself into. Most of these things you have utterly no idea of how you’re going to cook, and also they don’t sound half as likeable as Joe’s pizza pie from around the corner.
Despair hits you and you kiss that little black lop goodbye, there’s no way you can live off these foods, and you don’t even think you could prepare them if you did go out and buy them. That’s when divine guidance strikes you, of course enough, and you remember the Atkins Diet recipes that you have which are now burning a hole in your purse.
You had put the two things in two different compartments of your avowedly cavernous pocketbook and had totally bewildered about the Atkins Diet recipes which you had. Your happiness levels arise again and you can see the black wearing apparel within your grasp again. So now you manikin down and make a list of the foods that you’ll need to start out on one of your very first Atkins Diet recipes.
The very thing you need to do though is take all that lovely high carb foods with which your cupboards are stuffed, to the nearest protection and make a salubrious contribution of foods. It doesn’t matter what the family says, they’re all going on the Atkins Diet with you.
Next you hightail it to the supermarket and buy the things off your food list which you’ll need to cook the first meal on your Atkins Diet recipes list. And along the way you’ll stop off at the little dress shop round the corner and promise the little black garb displayed so prominently in the window, that you’ll be its owner before long!
Thank you for Taking you time to read through this selective information if you’re interested in gather more knowledge please continue to search this site.
I hope you enjoyed reading material this clause and found the entropy useful and interesting.
By: immworld@googlemail.com
Many aspects have been covered in this article so that you can earn from an wide research.
So you’re going on the Atkins Diet. It’s not necessarily your first diet and until you try this, you can’t be certain that it will be your last diet attempt. Everything you’ve well-tried out so far has failing you and you’re on the brink of giving up diet altogether. Of course this has been the case many a time before and in time you’ve still found yourself going on diet after dieting without too much remorse. Now until now you live in the desire that with the Atkins Diet recipes that you have tucked firm in your purse, that you’ll be able to beat your track record of yo-yo dieting. You head on home full of exhilaration and plans to buy that little black dress you’ve had your eye on now for a few months. You won’t go out and get it instantly of course, no that would justjinx your diet efforts, but with the help of the Atkins Diet recipes you shouldn’t have too long to wait.
By the time you get home and sit in your kitchen going through the lists of food you’re allowed to eat you’re wondering what you got yourself into. Most of these things you have utterly no idea of how you’re going to cook, and also they don’t sound half as likeable as Joe’s pizza pie from around the corner.
Despair hits you and you kiss that little black lop goodbye, there’s no way you can live off these foods, and you don’t even think you could prepare them if you did go out and buy them. That’s when divine guidance strikes you, of course enough, and you remember the Atkins Diet recipes that you have which are now burning a hole in your purse.
You had put the two things in two different compartments of your avowedly cavernous pocketbook and had totally bewildered about the Atkins Diet recipes which you had. Your happiness levels arise again and you can see the black wearing apparel within your grasp again. So now you manikin down and make a list of the foods that you’ll need to start out on one of your very first Atkins Diet recipes.
The very thing you need to do though is take all that lovely high carb foods with which your cupboards are stuffed, to the nearest protection and make a salubrious contribution of foods. It doesn’t matter what the family says, they’re all going on the Atkins Diet with you.
Next you hightail it to the supermarket and buy the things off your food list which you’ll need to cook the first meal on your Atkins Diet recipes list. And along the way you’ll stop off at the little dress shop round the corner and promise the little black garb displayed so prominently in the window, that you’ll be its owner before long!
Thank you for Taking you time to read through this selective information if you’re interested in gather more knowledge please continue to search this site.
I hope you enjoyed reading material this clause and found the entropy useful and interesting.
By: immworld@googlemail.com
Friday, March 9, 2007
Creating Your Own Pizza
My kids have both always loved pizza. We discovered some great easy pizza recipes over the years. It can get very costly to keep ordering pizza from the local take out places. So, we began making our own pizzas and today, 20 years later, my kids still love the homemade pizza over the take out pizza.
There are several ideas for crusts. We have used bagels as the crust. We’ve used large bagels, small bagels, onion bagels, jalapeno bagels, cheese bagels and even egg bagels. We cut them in half, add sauce, add cheese and then add any toppings we want.
We have also used english muffins for the crust of the pizza. We like the pizza crunchy, so we always toast the english muffins before adding the sauce. As above, we add sauce, and then we add cheese and any other toppings we want. We buy pineapple chunks, black chopped olives and even use leftover cubed chicken pieces.
We have also used refrigerated biscuits as our crust. Just unroll them and flatten them out on a cookie sheet. I bake them so the dough is not raw then add your sauce and toppings and then put them under the boiler. These make wonderful mini pizzas with a very light tasting crust.
We also have used different sauces on our pizzas. We use pizza sauce, alfredo sauce and barbeque sauce. A restaurant chain here in California is famous for their barbeque chicken pizza. We can make that also. Instead of pizza sauce, we put barbeque sauce on the english muffin or the bagel, then add the cheese and chicken cubes.
If you love vegetables, you can add cut up onions, cut up bell peppers, sliced zucchini or any other vegetable your family enjoys.
You can also add meats. Sliced pepperoni is often a kids’ favorite. You can also brown hamburger meat to add to your pizza. If I use hamburger meat, I let it marinate for a little while in the pizza sauce so that the meat has flavor.
We’ve had a lot of fun trying different cheeses and different toppings on our pizzas. Ask the kids what they want and let them help with the creation.
Add a salad and you have a great inexpensive meal. Bon Appetite!!
By: Audrey Okaneko
There are several ideas for crusts. We have used bagels as the crust. We’ve used large bagels, small bagels, onion bagels, jalapeno bagels, cheese bagels and even egg bagels. We cut them in half, add sauce, add cheese and then add any toppings we want.
We have also used english muffins for the crust of the pizza. We like the pizza crunchy, so we always toast the english muffins before adding the sauce. As above, we add sauce, and then we add cheese and any other toppings we want. We buy pineapple chunks, black chopped olives and even use leftover cubed chicken pieces.
We have also used refrigerated biscuits as our crust. Just unroll them and flatten them out on a cookie sheet. I bake them so the dough is not raw then add your sauce and toppings and then put them under the boiler. These make wonderful mini pizzas with a very light tasting crust.
We also have used different sauces on our pizzas. We use pizza sauce, alfredo sauce and barbeque sauce. A restaurant chain here in California is famous for their barbeque chicken pizza. We can make that also. Instead of pizza sauce, we put barbeque sauce on the english muffin or the bagel, then add the cheese and chicken cubes.
If you love vegetables, you can add cut up onions, cut up bell peppers, sliced zucchini or any other vegetable your family enjoys.
You can also add meats. Sliced pepperoni is often a kids’ favorite. You can also brown hamburger meat to add to your pizza. If I use hamburger meat, I let it marinate for a little while in the pizza sauce so that the meat has flavor.
We’ve had a lot of fun trying different cheeses and different toppings on our pizzas. Ask the kids what they want and let them help with the creation.
Add a salad and you have a great inexpensive meal. Bon Appetite!!
By: Audrey Okaneko
Thursday, February 22, 2007
Eggs Are A Star Of Breakfast Camping Recipes
Breakfast camping recipes can be as quick and simple as you want, or you can prepare a large feast for your entire family or group of campers. Depending on the type of equipment you have, you can make a quick breakfast sandwich that doesn't even require a campfire, or you can prepare a dutch oven egg bake that can feed six or more people.
Eggs are a morning favorite, and many breakfast camping recipes include eggs as the main ingredient. Egg breakfasts make a great energy-providing meal that will fuel you throughout your day outdoors.
Egg breakfast camping recipes are also a great choice for the campground since the number of eggs can easily be altered to feed as many or as few people as you desire. Here are some tips to make your camp cooking breakfast egg dishes as good as they can be.
Add a little water to your eggs when you whip them up, or some milk if you have that available. This will make your eggs extra fluffy.
When scrambling eggs, be sure to stir constantly to avoid burning them. Also, if you are using a dutch oven to bake an egg dish, be careful to monitor the temperature of the dutch oven and not burn the bottom of the eggs. Burnt eggs will ruin the taste of your entire dish.
Be creative and try your favorite ingredients with your egg dishes. Including vegetables such as green peppers or mushrooms will make your egg breakfast healthy and tasty.
To avoid bringing extra cooking equipment with you to the campsite and to skip any timely preparation, whip your eggs before you leave home and store them in a portable container.
Breakfast camping recipes, including egg breakfast dishes, can be found online. Taking a quick peek at some easy breakfast camping recipes before you set out on your camping trip will allow you to have some tasty dishes in mind and ready to prepare on a hungry morning.
Bringing along the right ingredients, you can prepare an adequate breakfast in just minutes. If you would like to avoid taking with you bulky cooking equipment, try breakfast camping recipes that are simple sandwiches but will still provide you with a warm meal. For example, to prepare a hot breakfast bagel, all you need is some aluminum foil.
Open up a bagel and add your favorite deli meat, such as smoked turkey. Top with cheese, close the bagel, and wrap in aluminum foil. Placing the wrapped bagel near the campfire will produce a warm sandwich with melted cheese, perfect for a camping breakfast.
by Tom Ambrozewicz
Eggs are a morning favorite, and many breakfast camping recipes include eggs as the main ingredient. Egg breakfasts make a great energy-providing meal that will fuel you throughout your day outdoors.
Egg breakfast camping recipes are also a great choice for the campground since the number of eggs can easily be altered to feed as many or as few people as you desire. Here are some tips to make your camp cooking breakfast egg dishes as good as they can be.
Add a little water to your eggs when you whip them up, or some milk if you have that available. This will make your eggs extra fluffy.
When scrambling eggs, be sure to stir constantly to avoid burning them. Also, if you are using a dutch oven to bake an egg dish, be careful to monitor the temperature of the dutch oven and not burn the bottom of the eggs. Burnt eggs will ruin the taste of your entire dish.
Be creative and try your favorite ingredients with your egg dishes. Including vegetables such as green peppers or mushrooms will make your egg breakfast healthy and tasty.
To avoid bringing extra cooking equipment with you to the campsite and to skip any timely preparation, whip your eggs before you leave home and store them in a portable container.
Breakfast camping recipes, including egg breakfast dishes, can be found online. Taking a quick peek at some easy breakfast camping recipes before you set out on your camping trip will allow you to have some tasty dishes in mind and ready to prepare on a hungry morning.
Bringing along the right ingredients, you can prepare an adequate breakfast in just minutes. If you would like to avoid taking with you bulky cooking equipment, try breakfast camping recipes that are simple sandwiches but will still provide you with a warm meal. For example, to prepare a hot breakfast bagel, all you need is some aluminum foil.
Open up a bagel and add your favorite deli meat, such as smoked turkey. Top with cheese, close the bagel, and wrap in aluminum foil. Placing the wrapped bagel near the campfire will produce a warm sandwich with melted cheese, perfect for a camping breakfast.
by Tom Ambrozewicz
Tuesday, February 6, 2007
Banana Smoothie Recipe With A Twist
Bananas are a staple ingredient in smoothies. Not a staple ingredient in my smoothies, but the general public seems to believe one must be included for some reason (probably this growing tumor of misinformation I keep talking about, where anybody who read an excerpt on Wikipedia, suddenly declares themselves expert on the subject).
But what I've also found, when people have approached me confused and surprisingly intimidated about smoothie recipes, is how little imagination the general public has. Of course, there are those folks out there who exploit the popularity of smoothies, knowing that people look for them, and compile 1000 combinations of 3 different fruits, and Sha-Zaam you've evidently got a smoothie recipe, they usually have not been made or tasted, but you can find that kind of crappy information anywhere and everywhere. Usually for a very cheap price.
People who opt for healthy living I'd like to think are smarter and a bit more savvy than those individuals who choose to eat instant-heart attack foods by the truckload. And people who are more open minded to being healthy, usually are more creative in their pursuits (personal experience, not clinical study), thus I am unsure what the hesitance is for this limitation of thinking. There are no rules here. You are in charge. Break Free of Smoothie Recipe Chains ... o.k toooo much carrot juice, bit of an admitted overkill.
Here's such an example of a banana smoothie recipe different than the usual train of thought. Try it tonight, or now would be even better.
Combine in a blender:
Two bananas, half to three quarters of a cup of your favorite soy milk, depending on the consistency you prefer. (I like vanilla flavored for this, but chocolate, or plain would be just fine), one tablespoon of honey, and I also like to throw in a small handful of chocolate chips. You can go with a all natural carob kinda thing, but I eat milk chocolate ones. (I was blessed with a high metabolism, and eat healthy, so I won't see any pounds, and in moderation, eat it).
Now raise that glass to your lips and..dri... No. Don't drink it silly. Put it in a container that is safe for cold temperatures and FREEZE it. Poof! Just like that you have an alternative to traditional ice cream, and an easy homemade ice cream recipe that is best for a number of reasons, including: YOU controlled ALL the ingredients to, and YOU are completely in charge of the flavor. Low calorie ice cream, especially if you choose no chips (of course, there's plenty of substitutions, or you can top it with something healthy, when you decide to eat it).
Embrace new things and live healthy!
by Robert McMackey
But what I've also found, when people have approached me confused and surprisingly intimidated about smoothie recipes, is how little imagination the general public has. Of course, there are those folks out there who exploit the popularity of smoothies, knowing that people look for them, and compile 1000 combinations of 3 different fruits, and Sha-Zaam you've evidently got a smoothie recipe, they usually have not been made or tasted, but you can find that kind of crappy information anywhere and everywhere. Usually for a very cheap price.
People who opt for healthy living I'd like to think are smarter and a bit more savvy than those individuals who choose to eat instant-heart attack foods by the truckload. And people who are more open minded to being healthy, usually are more creative in their pursuits (personal experience, not clinical study), thus I am unsure what the hesitance is for this limitation of thinking. There are no rules here. You are in charge. Break Free of Smoothie Recipe Chains ... o.k toooo much carrot juice, bit of an admitted overkill.
Here's such an example of a banana smoothie recipe different than the usual train of thought. Try it tonight, or now would be even better.
Combine in a blender:
Two bananas, half to three quarters of a cup of your favorite soy milk, depending on the consistency you prefer. (I like vanilla flavored for this, but chocolate, or plain would be just fine), one tablespoon of honey, and I also like to throw in a small handful of chocolate chips. You can go with a all natural carob kinda thing, but I eat milk chocolate ones. (I was blessed with a high metabolism, and eat healthy, so I won't see any pounds, and in moderation, eat it).
Now raise that glass to your lips and..dri... No. Don't drink it silly. Put it in a container that is safe for cold temperatures and FREEZE it. Poof! Just like that you have an alternative to traditional ice cream, and an easy homemade ice cream recipe that is best for a number of reasons, including: YOU controlled ALL the ingredients to, and YOU are completely in charge of the flavor. Low calorie ice cream, especially if you choose no chips (of course, there's plenty of substitutions, or you can top it with something healthy, when you decide to eat it).
Embrace new things and live healthy!
by Robert McMackey
Saturday, February 3, 2007
Cheesy Chili-Mac - recipe from Weight Watchers
* 1 spray cooking spray
* 2/3 lb extra lean ground beef
* 2 medium onions, chopped
* 29 oz canned stewed tomatoes, Mexican-style (undrained)
* 2 ½ cups canned tomato juice
* 4 oz canned green chili peppers, diced, drained
* 2 tsp chili powder
* 1 ½ cups uncooked macaroni, elbow
* 31 oz canned pinto beans, drained and rinsed
* ¼ cup low-fat shredded cheddar cheese
Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain fat.
Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup of chili and 1 ½ tsp of cheese per serving.
POINTS Value: 6
Servings 8
Go to weightwatchers.com for more Make Ahead Soups, Chilies and Stews
* 2/3 lb extra lean ground beef
* 2 medium onions, chopped
* 29 oz canned stewed tomatoes, Mexican-style (undrained)
* 2 ½ cups canned tomato juice
* 4 oz canned green chili peppers, diced, drained
* 2 tsp chili powder
* 1 ½ cups uncooked macaroni, elbow
* 31 oz canned pinto beans, drained and rinsed
* ¼ cup low-fat shredded cheddar cheese
Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain fat.
Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup of chili and 1 ½ tsp of cheese per serving.
POINTS Value: 6
Servings 8
Go to weightwatchers.com for more Make Ahead Soups, Chilies and Stews
Kalasan Fried Chicken (Indonesian Sweet Fried Chicken)
Ingredients:
4 pcs Big Red Chili (omit the seeds)
100 cc of coconut water
1 pc Tomato (Cut into 4 pcs)
2 pcs Shallots (1 pc cut into 2 pcs)
3 pcs of Salam leaves or bay leaves as a substitute
1 pc of Galangal (bruised)
1 pc of Brown Sugar
1 chicken (cut into smaller pieces)
Method:
Simmer chicken with coconut water, salt and all the ingredients until the water has almost evaporated and the chicken is tender.
Drain and allow to cool.
Set aside the red chili, tomato and red onion from the chicken to make the chili sauce.
Deep-fried chicken in hot oil until golden brown but do not fried it too crunchy.
The chicken is ready to be served with the chili sauce
Chili Sauce:
Grind the red chili, tomato and red onion that have been set aside. Add salt, sugar and shrimp paste. For serving: add Indonesian lime (limau orange) and sweet soy sauce into the chili sauce.
Hanny and her husband, Yochention, is a network marketer. She enjoys her business so much because she can do the business at the comfort of her home while she can still doing what she likes. http://www.EzInternetIncome.com
4 pcs Big Red Chili (omit the seeds)
100 cc of coconut water
1 pc Tomato (Cut into 4 pcs)
2 pcs Shallots (1 pc cut into 2 pcs)
3 pcs of Salam leaves or bay leaves as a substitute
1 pc of Galangal (bruised)
1 pc of Brown Sugar
1 chicken (cut into smaller pieces)
Method:
Simmer chicken with coconut water, salt and all the ingredients until the water has almost evaporated and the chicken is tender.
Drain and allow to cool.
Set aside the red chili, tomato and red onion from the chicken to make the chili sauce.
Deep-fried chicken in hot oil until golden brown but do not fried it too crunchy.
The chicken is ready to be served with the chili sauce
Chili Sauce:
Grind the red chili, tomato and red onion that have been set aside. Add salt, sugar and shrimp paste. For serving: add Indonesian lime (limau orange) and sweet soy sauce into the chili sauce.
Hanny and her husband, Yochention, is a network marketer. She enjoys her business so much because she can do the business at the comfort of her home while she can still doing what she likes. http://www.EzInternetIncome.com
Saturday, January 27, 2007
Dipping into the Goodie Bag for Favorite Recipes
Friday, January 26, 2007
I am sad to say that this will be the last appearance of "Thought for Food" in this paper. I'm in the process of moving my archive of columns to my "Thought for Food" blog, which you can find at http://trueluxury.typepad.com/thought for food/. In addition to posting the thoughts and recipes you've already seen, I'll be posting new ones, as well as Web site and cookbook finds, farmers market news and other food-related bits. In a spirit of fond farewell, I decided to end with some of my favorite recipes from the past two years, with the hope that you will enjoy making them and eating them as much as I have.
Gruyère and Prosciutto Oven Omelette
(Serves 6 to 8; Adapted from Williams-Sonoma, Thanksgiving Entertaining, by Lou Seibert Pappas (Simon & Schuster, 2005)
Assemble in advance and refrigerate, then top with the bread cubes just before baking. They add a pleasant crunch to the finished wedges.
8 eggs
1 cup milk
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 oz. prosciutto or ham, julienned
2 cups shredded Gruyère or Swiss cheese
1/2 cup sourdough French bread cubes (1/2-inch cubes)
2 tablespoons extra-virgin olive oil
Step 1: Lightly butter a shallow 1 1/2-quart round baking dish, 9 1/2 inches in diameter.
Step 2: In a large bowl, beat the eggs until blended. Stir in the milk, salt, nutmeg, prosciutto and cheese until evenly distributed. Pour the egg mixture into the prepared baking dish. May be prepared up to this point and refrigerated.
Step 3: When ready to serve, preheat oven to 350 degrees. In a small bowl, toss the bread cubes with the olive oil to coat. Scatter the bread cubes evenly over the egg mixture.
Step 4: Bake until the omelette is golden brown on top and slightly puffed, 35 to 40 minutes. Serve hot, cut into wedges.
Here is a basic recipe from Epicurious.com by way of the cookbook "Arthur Schwartz's New York City Food."
Reuben Sandwich
Modern-day Reuben sandwiches are often open-faced and broiled, which dries out the corned beef and makes the cheese rubbery. The main things to remember are to keep the filling under control and in balance, so when you bite into it you get a succulent mouthful; and to grill the sandwich slowly and under some pressure, so the bread gets toasty brown and buttery crisp, the meat gets warmed through, and the cheese is just melted enough to be oozy.
For 1 sandwich:
2 slices rye bread or pumpernickel (NOTE from Elizabeth: I say, NO pumpernickel! Go for caraway rye; the caraway adds to the mix of flavors.)
2 teaspoons butter, at room temperature
2 tablespoons Reuben's Russian Dressing (see below)
1/4 cup well-drained, fresh-style sauerkraut
2 ounces thinly sliced Gruyère or Switzerland Swiss cheese
1/4 pound thinly sliced corned beef
Step 1: Butter each slice of bread evenly to the edges on one side.
Step 2: Place one slice, buttered side down, in a small cold skillet: Build the sandwich in the skillet you'll grill it in.
Step 3: Spread 1 tablespoon of the Russian dressing on the face-up, dry side of the bread. Then put on the sauerkraut, spreading it evenly.
Step 4: Arrange the cheese in an even layer over the sauerkraut, then do the same with the corned beef.
Step 5: Spread another 1 tablespoon Russian dressing on the dry side of the second slice of bread and place it, dressing side down, buttered side up, over the corned beef.
Step 6: Place the skillet over medium-low heat and grill the sandwich slowly, pressing down on it a few times with a wide metal spatula. Grill until the bread is browned and crisped, then turn the sandwich over with the help of the spatula.
Step 7: Now weight the sandwich down by placing a plate (or another small skillet) over the sandwich, then adding on a weight, such as a 28-ounce can of tomatoes. Grill until the second side has browned and crisped, then flip the sandwich over one more time to briefly reheat the other side.
Serve immediately with a side of cole slaw and a crisp dill pickle.
Russian dressing: combine 1/2 cup of mayo with a tablespoon of ketchup, a teaspoon of grated onion, 1/2 teaspoon of horseradish, 1/4 teaspoon of Worcestershire sauce, and 1 tablespoon of parsley.
Strawberry Cream
(Serves 2 to 4 depending on size of appetites)
1 pint strawberries, rinsed, hulled and cut into grape-size chunks
1/2 cup sour cream
1/3 cup brown sugar
sprigs of fresh mint
Step 1: Mix the sour cream and brown sugar.
Step 2: Stir in the berry chunks.
Step 3: Refrigerate one to two hours. Remove from refrigerator at beginning of the meal so it comes to room temperature.
Step 4: Spoon into individual dishes and top with sprigs of fresh mint.
Famous(R) Wafer Chocolate Dessert
(From the Kraft Foods Web site or the cookie package)
This dessert has the highest deliciousness-to-fuss ratio of anything I have ever eaten.
1 pint whipping cream
1 teaspoon vanilla
1 package Famous(R) chocolate wafers (these are often not in the cookie aisle but hidden near the ice cream.)
Step 1: Whip the cream and add the vanilla. The cream should be in stiff peaks.
Step 2: Frost each cookie all the way to the edge with a couple of spoonfuls of cream - the cream layer should be about as thick as the cookie.
Step 3: Put the cookies together in stacks of 4 or 5.
Step 4: Assemble the stacks together into one long log.
Step 5: Frost the outside of the log with the remaining whipped cream.
Step 6: Refigerate at least 4 hours or overnight. This is what softens the cookies and gives the dessert its amazing cookies 'n cream flavor.
Elizabeth Gage is a writer who lives in Hollister. She can be reached at eelizzie@yahoo.com.
I am sad to say that this will be the last appearance of "Thought for Food" in this paper. I'm in the process of moving my archive of columns to my "Thought for Food" blog, which you can find at http://trueluxury.typepad.com/thought for food/. In addition to posting the thoughts and recipes you've already seen, I'll be posting new ones, as well as Web site and cookbook finds, farmers market news and other food-related bits. In a spirit of fond farewell, I decided to end with some of my favorite recipes from the past two years, with the hope that you will enjoy making them and eating them as much as I have.
Gruyère and Prosciutto Oven Omelette
(Serves 6 to 8; Adapted from Williams-Sonoma, Thanksgiving Entertaining, by Lou Seibert Pappas (Simon & Schuster, 2005)
Assemble in advance and refrigerate, then top with the bread cubes just before baking. They add a pleasant crunch to the finished wedges.
8 eggs
1 cup milk
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 oz. prosciutto or ham, julienned
2 cups shredded Gruyère or Swiss cheese
1/2 cup sourdough French bread cubes (1/2-inch cubes)
2 tablespoons extra-virgin olive oil
Step 1: Lightly butter a shallow 1 1/2-quart round baking dish, 9 1/2 inches in diameter.
Step 2: In a large bowl, beat the eggs until blended. Stir in the milk, salt, nutmeg, prosciutto and cheese until evenly distributed. Pour the egg mixture into the prepared baking dish. May be prepared up to this point and refrigerated.
Step 3: When ready to serve, preheat oven to 350 degrees. In a small bowl, toss the bread cubes with the olive oil to coat. Scatter the bread cubes evenly over the egg mixture.
Step 4: Bake until the omelette is golden brown on top and slightly puffed, 35 to 40 minutes. Serve hot, cut into wedges.
Here is a basic recipe from Epicurious.com by way of the cookbook "Arthur Schwartz's New York City Food."
Reuben Sandwich
Modern-day Reuben sandwiches are often open-faced and broiled, which dries out the corned beef and makes the cheese rubbery. The main things to remember are to keep the filling under control and in balance, so when you bite into it you get a succulent mouthful; and to grill the sandwich slowly and under some pressure, so the bread gets toasty brown and buttery crisp, the meat gets warmed through, and the cheese is just melted enough to be oozy.
For 1 sandwich:
2 slices rye bread or pumpernickel (NOTE from Elizabeth: I say, NO pumpernickel! Go for caraway rye; the caraway adds to the mix of flavors.)
2 teaspoons butter, at room temperature
2 tablespoons Reuben's Russian Dressing (see below)
1/4 cup well-drained, fresh-style sauerkraut
2 ounces thinly sliced Gruyère or Switzerland Swiss cheese
1/4 pound thinly sliced corned beef
Step 1: Butter each slice of bread evenly to the edges on one side.
Step 2: Place one slice, buttered side down, in a small cold skillet: Build the sandwich in the skillet you'll grill it in.
Step 3: Spread 1 tablespoon of the Russian dressing on the face-up, dry side of the bread. Then put on the sauerkraut, spreading it evenly.
Step 4: Arrange the cheese in an even layer over the sauerkraut, then do the same with the corned beef.
Step 5: Spread another 1 tablespoon Russian dressing on the dry side of the second slice of bread and place it, dressing side down, buttered side up, over the corned beef.
Step 6: Place the skillet over medium-low heat and grill the sandwich slowly, pressing down on it a few times with a wide metal spatula. Grill until the bread is browned and crisped, then turn the sandwich over with the help of the spatula.
Step 7: Now weight the sandwich down by placing a plate (or another small skillet) over the sandwich, then adding on a weight, such as a 28-ounce can of tomatoes. Grill until the second side has browned and crisped, then flip the sandwich over one more time to briefly reheat the other side.
Serve immediately with a side of cole slaw and a crisp dill pickle.
Russian dressing: combine 1/2 cup of mayo with a tablespoon of ketchup, a teaspoon of grated onion, 1/2 teaspoon of horseradish, 1/4 teaspoon of Worcestershire sauce, and 1 tablespoon of parsley.
Strawberry Cream
(Serves 2 to 4 depending on size of appetites)
1 pint strawberries, rinsed, hulled and cut into grape-size chunks
1/2 cup sour cream
1/3 cup brown sugar
sprigs of fresh mint
Step 1: Mix the sour cream and brown sugar.
Step 2: Stir in the berry chunks.
Step 3: Refrigerate one to two hours. Remove from refrigerator at beginning of the meal so it comes to room temperature.
Step 4: Spoon into individual dishes and top with sprigs of fresh mint.
Famous(R) Wafer Chocolate Dessert
(From the Kraft Foods Web site or the cookie package)
This dessert has the highest deliciousness-to-fuss ratio of anything I have ever eaten.
1 pint whipping cream
1 teaspoon vanilla
1 package Famous(R) chocolate wafers (these are often not in the cookie aisle but hidden near the ice cream.)
Step 1: Whip the cream and add the vanilla. The cream should be in stiff peaks.
Step 2: Frost each cookie all the way to the edge with a couple of spoonfuls of cream - the cream layer should be about as thick as the cookie.
Step 3: Put the cookies together in stacks of 4 or 5.
Step 4: Assemble the stacks together into one long log.
Step 5: Frost the outside of the log with the remaining whipped cream.
Step 6: Refigerate at least 4 hours or overnight. This is what softens the cookies and gives the dessert its amazing cookies 'n cream flavor.
Elizabeth Gage is a writer who lives in Hollister. She can be reached at eelizzie@yahoo.com.
Tuesday, January 23, 2007
Blue Cheese Omnivorous
Ingredients
Romaine Lettuce (head $1.29)
1 pound of steak ($10 per pound)
1 box of colorful pasta ($1.03 Blue's Clues because my inner child sways me at times.)
1 red pepper ($2.62)
Blue Cheese dressing ($2.43)
½ pound block of blue cheese ($3.79 optional ingredient)
*Save money everywhere but in buying the meat. Cheap meat is too tough for this.
Wash and shred lettuce. Put it in the refrigerator so that it remains cold and crispy at serving time.
Then, cook pasta until tender but not downright floppy. We want the pasta to be somewhat cooler, so in this instance, it's okay to rinse it off with cool water a little bit so it no longer steams.
Meanwhile, cut steak into slices and sear with salt and pepper. Do this in a shallow pan and a tablespoon of oil in the pan. As the meat cooks, toss it around a bit. When it starts sticking to the pan, you're done in thirty seconds.
As the steak finishes, wash and half the red pepper. Faux roast a half on an electric range or carefully roast a half on a gas stove so that the outside is dark and toasty. While the pepper can still keep its shape, remove it carefully from the heat and slice lengthwise. It's a lovely and tasty garnish with dramatic flair during cooking!
Assembly for presentation:
Toss the lettuce and cooled pasta together evenly. Now add enough dressing to coat the pasta and lettuce in a toss. Put this tossed mix as a bed on a plate or in a bowl. With clean fingers, crumble some of the wedge of blue cheese. Now place the steak strips on top in no particular pattern. Lightly drizzle with blue cheese dressing (diners can add more to taste). Finally, garnish the top with the most aesthetic strips of red pepper providing remaining slices for your companion.
What you have is a colorful and healthy salad for the human omnivore. Most every need of nutrition is encompassed in this attractive dish that goes well with red wine, water, or even cola for the kiddies.
Romaine Lettuce (head $1.29)
1 pound of steak ($10 per pound)
1 box of colorful pasta ($1.03 Blue's Clues because my inner child sways me at times.)
1 red pepper ($2.62)
Blue Cheese dressing ($2.43)
½ pound block of blue cheese ($3.79 optional ingredient)
*Save money everywhere but in buying the meat. Cheap meat is too tough for this.
Wash and shred lettuce. Put it in the refrigerator so that it remains cold and crispy at serving time.
Then, cook pasta until tender but not downright floppy. We want the pasta to be somewhat cooler, so in this instance, it's okay to rinse it off with cool water a little bit so it no longer steams.
Meanwhile, cut steak into slices and sear with salt and pepper. Do this in a shallow pan and a tablespoon of oil in the pan. As the meat cooks, toss it around a bit. When it starts sticking to the pan, you're done in thirty seconds.
As the steak finishes, wash and half the red pepper. Faux roast a half on an electric range or carefully roast a half on a gas stove so that the outside is dark and toasty. While the pepper can still keep its shape, remove it carefully from the heat and slice lengthwise. It's a lovely and tasty garnish with dramatic flair during cooking!
Assembly for presentation:
Toss the lettuce and cooled pasta together evenly. Now add enough dressing to coat the pasta and lettuce in a toss. Put this tossed mix as a bed on a plate or in a bowl. With clean fingers, crumble some of the wedge of blue cheese. Now place the steak strips on top in no particular pattern. Lightly drizzle with blue cheese dressing (diners can add more to taste). Finally, garnish the top with the most aesthetic strips of red pepper providing remaining slices for your companion.
What you have is a colorful and healthy salad for the human omnivore. Most every need of nutrition is encompassed in this attractive dish that goes well with red wine, water, or even cola for the kiddies.
Saturday, January 20, 2007
Spanish Food - The Perfect Paella
Looking for a traditional Spanish recipe? Without doubt, the best-known is going to be the prodigious paella ... that tasty, adaptable, gregarious dish famed throughout Spain and the World.
And, what an impressive choice of recipes exist for a pleasurable paella: seafood, chicken, rabbit ... or a mixture of all three! Perhaps you are non-meat eating ... well, just opt for one of the several vegetarian paella recipes. Bit of a health fanatic? Then substitute white rice for whole-grain rice or wild rice.
Got a large family and not much money to feed them on? Use plenty of rice and imagination along with a tasty stock, plus whatever you can find in the cupboard! I have certainly enjoyed many paellas where there have been more bones/shells than meat/ seafood! And, very tasty they have been too, the richness of the company more than compensating for any paucity in the ingrediants.
So ... how do you go about making the perfect paella? First of all, you need to choose your rice. The short-grained rice from Valencia - where most Spanish rice originates - is fine for making paellas. However, the "bomba" rice grown in the neighboring region of Murcia, is the "king" of paella rice: again, short-grained, it has the ability to absorb the stock whilst remaining firm.
Another "must" is to use saffron ("azafrán") to create the gentle, yellow color for which this delectable dish is renowned. Yes, it is possible to buy cheaper, artificial colorings but ... go for the traditional - it will bestow a wonderful aroma and unique flavor.
Many Spaniards swear a perfect paella can only be achieved when using a tasty, home-made stock. Whatever you decide, allow at least double the amount of liquid to rice. If, during cooking, the dish becomes a little dry, just add a dash more water or stock.
Another tip I have been told, on more than one occasion, is to gently fry the rice for a few minutes before adding the stock, ensuring that it is well-coated in oil. I think all Spaniards would agree that, once cooked, it is best to leave your paella to stand for a good five minutes before serving.
Perhaps the most important ingrediant for making that perfect paella, is to use lashings and lashings of love whilst preparing it - for surely, that is something we can all afford - and to enjoy to the full the marvellous company of those who will share it with you.
I shall now have to choose a paella recipe to offer you as an example! I think I will opt for a seafood paella, typical of the region of Valencia, where I live. The ingrediants are for a hearty four servings. If you are not a hefty eater, or on a diet, then reduce the amount of rice/stock slightly.
Paella Valenciana - Paella From Valencia
Ingrediants:
- 4 cups rice.
- 8 cups fish stock.
- 8 king-sized prawns/langoustines.
- 8 mussels.
- 200 gr shrimps.
- 200 gr peas (fresh or frozen).
- 2 tomatoes, skinned and chopped.
- 2 cloves garlic, thinly sliced.
- 3 strands saffron, crumbled.
- Olive oil for frying.
Method:
1. Sauté garlic in a paella-type pan.
2. Add tomatoes, peas, shrimps and saffron.
3. Cook for a few minutes.
4. Add rice and stock.
5. Simmer for approximately 20 minutes.
6. Decorate with prawns and mussels.
7. Cover paella with a lid.
8. Poach the seafood for a few minutes.
9. Decorate paella with lemon quarters.
10. Enjoy!
Linda Plummer is English, and has lived on the Costa Blanca in Spain for 20 years. She is webmistress of the information- rich site: http://www.top-tour-of-spain.com with its FREE monthly newsletter, "The Magic of Spain".
And, what an impressive choice of recipes exist for a pleasurable paella: seafood, chicken, rabbit ... or a mixture of all three! Perhaps you are non-meat eating ... well, just opt for one of the several vegetarian paella recipes. Bit of a health fanatic? Then substitute white rice for whole-grain rice or wild rice.
Got a large family and not much money to feed them on? Use plenty of rice and imagination along with a tasty stock, plus whatever you can find in the cupboard! I have certainly enjoyed many paellas where there have been more bones/shells than meat/ seafood! And, very tasty they have been too, the richness of the company more than compensating for any paucity in the ingrediants.
So ... how do you go about making the perfect paella? First of all, you need to choose your rice. The short-grained rice from Valencia - where most Spanish rice originates - is fine for making paellas. However, the "bomba" rice grown in the neighboring region of Murcia, is the "king" of paella rice: again, short-grained, it has the ability to absorb the stock whilst remaining firm.
Another "must" is to use saffron ("azafrán") to create the gentle, yellow color for which this delectable dish is renowned. Yes, it is possible to buy cheaper, artificial colorings but ... go for the traditional - it will bestow a wonderful aroma and unique flavor.
Many Spaniards swear a perfect paella can only be achieved when using a tasty, home-made stock. Whatever you decide, allow at least double the amount of liquid to rice. If, during cooking, the dish becomes a little dry, just add a dash more water or stock.
Another tip I have been told, on more than one occasion, is to gently fry the rice for a few minutes before adding the stock, ensuring that it is well-coated in oil. I think all Spaniards would agree that, once cooked, it is best to leave your paella to stand for a good five minutes before serving.
Perhaps the most important ingrediant for making that perfect paella, is to use lashings and lashings of love whilst preparing it - for surely, that is something we can all afford - and to enjoy to the full the marvellous company of those who will share it with you.
I shall now have to choose a paella recipe to offer you as an example! I think I will opt for a seafood paella, typical of the region of Valencia, where I live. The ingrediants are for a hearty four servings. If you are not a hefty eater, or on a diet, then reduce the amount of rice/stock slightly.
Paella Valenciana - Paella From Valencia
Ingrediants:
- 4 cups rice.
- 8 cups fish stock.
- 8 king-sized prawns/langoustines.
- 8 mussels.
- 200 gr shrimps.
- 200 gr peas (fresh or frozen).
- 2 tomatoes, skinned and chopped.
- 2 cloves garlic, thinly sliced.
- 3 strands saffron, crumbled.
- Olive oil for frying.
Method:
1. Sauté garlic in a paella-type pan.
2. Add tomatoes, peas, shrimps and saffron.
3. Cook for a few minutes.
4. Add rice and stock.
5. Simmer for approximately 20 minutes.
6. Decorate with prawns and mussels.
7. Cover paella with a lid.
8. Poach the seafood for a few minutes.
9. Decorate paella with lemon quarters.
10. Enjoy!
Linda Plummer is English, and has lived on the Costa Blanca in Spain for 20 years. She is webmistress of the information- rich site: http://www.top-tour-of-spain.com with its FREE monthly newsletter, "The Magic of Spain".
Thursday, January 18, 2007
London Broil - Garlic
eRix Recipes
London broil - Garlic
Ingredients:
? 2 lbs. London Broil beef
? 1 ½ cups cubed, peeled carrots
? 1 ½ cups cubed cabbage
? ½ cup cubed Spanish yellow onion
? 2 cups halved, unpeeled red potatoes
? 1 teaspoon salt
? 1 tablespoon of canola vegetable oil
? 4 quartered cloves of garlic from bulb
? ½ cup of water
Step One - take the 2 lb. London broil beef slab and infuse it with the 4 quartered cloves of garlic. The easiest
way to accomplish this is to take a chopstick or a paring knife to make incision into the beef about 2 inches apart,
then take the garlic and insert it into the holes created. Take ½ of the teaspoon of oil a put it into a pan
warming to medium-high heat. Take ½ teaspoon of salt and dust the slab of beef. When the pan is warmed for about 2
minutes, place the beef into it and spend 10 minutes browning all sides of the beef. DO NOT WASH THE FRYING PAN,
keep the heat on medium-high and place the ½ cup of water into the pan and bring to a boil, then remove from heat
and save to be put on the vegetables. From that point place the seared meat onto a broiler rack lined with foil
and place into a pre-heated 400º oven for 20 minutes. This should bring a meat cooking preference of medium-rare.
Adjust the time longer or shorter for your liking of meat doneness.
Step Two - while the London broil beef slab is in the oven, take ½ tablespoon of canola oil and place into another
frying pan warming to high heat. Next take the halved potatoes and carrots and begin to cook for about 4 minutes,
then add the onion and cabbage and cook for an additional 4 minutes. Add the other ½ teaspoon of salt and the ½ cup
of water that is in the pan used to brown the beef, then cover and cook for another 4 or 5 minutes. Remove from the
heat and let to rest until serving time.
Step Three - a simple, clean presentation of the food will always wet the appetite of those about to eat a meal.
Therefore, never crowd the plate with more than three items at a time. I suggest you take the beef sliced about ¼"
thick-against the grain of the meat to ensure tender cuts-and place it a fan shape on the lower left portion of
the plate. Nest take the vegetables and place the above and to the left of the meat. Compliment this with your
favorite salad placed across from the vegetables and you have a delicious, hearty garlic infused London broil your
family and friends will rave about. I like how cool the slices of garlic appear within the meat and how good it really tastes.
eRix Recipes
London broil - Garlic
Ingredients:
? 2 lbs. London Broil beef
? 1 ½ cups cubed, peeled carrots
? 1 ½ cups cubed cabbage
? ½ cup cubed Spanish yellow onion
? 2 cups halved, unpeeled red potatoes
? 1 teaspoon salt
? 1 tablespoon of canola vegetable oil
? 4 quartered cloves of garlic from bulb
? ½ cup of water
Step One - take the 2 lb. London broil beef slab and infuse it with the 4 quartered cloves of garlic. The easiest
way to accomplish this is to take a chopstick or a paring knife to make incision into the beef about 2 inches apart,
then take the garlic and insert it into the holes created. Take ½ of the teaspoon of oil a put it into a pan
warming to medium-high heat. Take ½ teaspoon of salt and dust the slab of beef. When the pan is warmed for about 2
minutes, place the beef into it and spend 10 minutes browning all sides of the beef. DO NOT WASH THE FRYING PAN,
keep the heat on medium-high and place the ½ cup of water into the pan and bring to a boil, then remove from heat
and save to be put on the vegetables. From that point place the seared meat onto a broiler rack lined with foil
and place into a pre-heated 400º oven for 20 minutes. This should bring a meat cooking preference of medium-rare.
Adjust the time longer or shorter for your liking of meat doneness.
Step Two - while the London broil beef slab is in the oven, take ½ tablespoon of canola oil and place into another
frying pan warming to high heat. Next take the halved potatoes and carrots and begin to cook for about 4 minutes,
then add the onion and cabbage and cook for an additional 4 minutes. Add the other ½ teaspoon of salt and the ½ cup
of water that is in the pan used to brown the beef, then cover and cook for another 4 or 5 minutes. Remove from the
heat and let to rest until serving time.
Step Three - a simple, clean presentation of the food will always wet the appetite of those about to eat a meal.
Therefore, never crowd the plate with more than three items at a time. I suggest you take the beef sliced about ¼"
thick-against the grain of the meat to ensure tender cuts-and place it a fan shape on the lower left portion of
the plate. Nest take the vegetables and place the above and to the left of the meat. Compliment this with your
favorite salad placed across from the vegetables and you have a delicious, hearty garlic infused London broil your
family and friends will rave about. I like how cool the slices of garlic appear within the meat and how good it really tastes.
Wednesday, January 17, 2007
Wild Watercress Soupt (Nasturtium officinale)
Wild Watercress soup is a delicious and nutritious recipe with the leaves available in spring and early summer. Watercress is rich in Vitamins A and C, iron, iodine and phosphorus. Watercress has been used as part of a holistic response to cancer of the lungs, larynx, oesophagus, prostate, bladder, uterus, stomach and intestines. It can be used in the treatment of:
skin problems
bronchitis
winter colds or flu
liver or kidney fatigue
sinusitis
However there are dangers: watercress may cause cystitis in some people and its medicinal use is not advised for those who have a delicate stomach or suffer from acidosis or heartburn. Excessive or prolonged use may lead to kidney problems. Some doctors advise against its use during pregnancy. Wild watercress often grows in streams inhabited by water snails which carry liver fluke. There is also the possibility of bacterial infection. Eating wild watercress in a raw state is not advised for this reason. Cooking the leaves for a short period removes the dangers. Also make sure that the watercourse feeding the stream in which the watercress grows is free from industrial or agricultural pollution.
Ingredients for watercress soup: Pick the watercress from clean water areas by pinching out the tops of the plants. Uprooting them will destroy this resource for everyone. Gather a good handful for each person who will be sharing this delicious spring treat. Other ingredients for a soup for 4 people are:
2 large potatoes
generous knob of butter
dash of olive oil (to prevent butter burning)
stock cube (chicken or vegetable)
salt and freshly ground pepper
single cream
Instructions:
1. Cube the potatoes and cook them gently in the oil and butter until they are starting to soften
2. Add boiling water and dissolve the stock cube. Simmer for 10-15 minutes
3. Coarsely chop the watercress and add to the mix for about 7 minutes, stirring occasionally
4. Liquidise and add in some single cream to taste. Add Salt and pepper to taste
5. Use some purchased raw watercress leaves and pepper to garnish
This nutritious soup is warming when hot and a refreshing summer soup when served cold. Watercress is part of the Nasturtium family whose peppery leaves are well known for their nutraceutical value. In addition to containing high vitamin C contents and antioxidant Beta-carotene, it contains vitamin E and is a natural antibiotic. It is sometimes used in complementary medicine to speed up the body's detoxification processes.
Thanks to Dr A. Dracea, J. Lust, R. Phillips
skin problems
bronchitis
winter colds or flu
liver or kidney fatigue
sinusitis
However there are dangers: watercress may cause cystitis in some people and its medicinal use is not advised for those who have a delicate stomach or suffer from acidosis or heartburn. Excessive or prolonged use may lead to kidney problems. Some doctors advise against its use during pregnancy. Wild watercress often grows in streams inhabited by water snails which carry liver fluke. There is also the possibility of bacterial infection. Eating wild watercress in a raw state is not advised for this reason. Cooking the leaves for a short period removes the dangers. Also make sure that the watercourse feeding the stream in which the watercress grows is free from industrial or agricultural pollution.
Ingredients for watercress soup: Pick the watercress from clean water areas by pinching out the tops of the plants. Uprooting them will destroy this resource for everyone. Gather a good handful for each person who will be sharing this delicious spring treat. Other ingredients for a soup for 4 people are:
2 large potatoes
generous knob of butter
dash of olive oil (to prevent butter burning)
stock cube (chicken or vegetable)
salt and freshly ground pepper
single cream
Instructions:
1. Cube the potatoes and cook them gently in the oil and butter until they are starting to soften
2. Add boiling water and dissolve the stock cube. Simmer for 10-15 minutes
3. Coarsely chop the watercress and add to the mix for about 7 minutes, stirring occasionally
4. Liquidise and add in some single cream to taste. Add Salt and pepper to taste
5. Use some purchased raw watercress leaves and pepper to garnish
This nutritious soup is warming when hot and a refreshing summer soup when served cold. Watercress is part of the Nasturtium family whose peppery leaves are well known for their nutraceutical value. In addition to containing high vitamin C contents and antioxidant Beta-carotene, it contains vitamin E and is a natural antibiotic. It is sometimes used in complementary medicine to speed up the body's detoxification processes.
Thanks to Dr A. Dracea, J. Lust, R. Phillips
Digging Up Earthnuts (Conopodium Majus)
The custom of grubbing for Earthnuts, or Pignuts is as ancient as mankind itself. Although these tasty tubers are beloved of pigs (hence the name) they are a most unusual and rewarding woodland snack and there was a time when they were a popular nibble for country children on their way to and from school.
The fern like leaves appear along with the Lesser Celandine in the spring. During May and July they develop umbellifer heads with white flowers not unlike Cow Parsley. According to Gerard and others the Dutch once ate them 'boiled and buttered, as we do parseneps and carrots'. Unearthing a pignut is a delicate operation. The root disconnects from the tuber very easily, which can be several inches from where the stem appears above ground.
Follow the stem under the earth using careful scraping with a twig, fingernail or knife. Eventually you will reach the pignut which is covered with a chestnut coloured skin. If you can wash the nut at this stage it avoids getting muddy fingernails while peeling. As soon as I found the one shown in the picture, an earthworm appeared and dived into the hole it left!
Scrape off the papery outer coating to reveal the Earthnut. The older name for Earthnuts is 'Earth Chestnuts' and this gives you a clue to their taste - a chestnut texture but with a more earthy taste. There's nothing like carefully digging one of these up during a walk in the woods. Do it with your fingernails. As the earthy taste hits the senses you are drawn more completely into contact with the nature around you. A true 'pomme de terre'.
Gerard's Herbal mentions that 'There is a Plaister made of the seeds hereof, whereof to write in this place were impertinent to our historie'....Probably witches again! Earthnuts get a mention in Shakespeare's 'Tempest', from Caliban as he promises:
"I prithee, let me bring thee where crabs grow;
And with my long nails I will dig thee pignuts".
With thanks to R. Maybee, R. Phillips and M. Woodward's version of Gerard's Herbal.
The fern like leaves appear along with the Lesser Celandine in the spring. During May and July they develop umbellifer heads with white flowers not unlike Cow Parsley. According to Gerard and others the Dutch once ate them 'boiled and buttered, as we do parseneps and carrots'. Unearthing a pignut is a delicate operation. The root disconnects from the tuber very easily, which can be several inches from where the stem appears above ground.
Follow the stem under the earth using careful scraping with a twig, fingernail or knife. Eventually you will reach the pignut which is covered with a chestnut coloured skin. If you can wash the nut at this stage it avoids getting muddy fingernails while peeling. As soon as I found the one shown in the picture, an earthworm appeared and dived into the hole it left!
Scrape off the papery outer coating to reveal the Earthnut. The older name for Earthnuts is 'Earth Chestnuts' and this gives you a clue to their taste - a chestnut texture but with a more earthy taste. There's nothing like carefully digging one of these up during a walk in the woods. Do it with your fingernails. As the earthy taste hits the senses you are drawn more completely into contact with the nature around you. A true 'pomme de terre'.
Gerard's Herbal mentions that 'There is a Plaister made of the seeds hereof, whereof to write in this place were impertinent to our historie'....Probably witches again! Earthnuts get a mention in Shakespeare's 'Tempest', from Caliban as he promises:
"I prithee, let me bring thee where crabs grow;
And with my long nails I will dig thee pignuts".
With thanks to R. Maybee, R. Phillips and M. Woodward's version of Gerard's Herbal.
Spanish Food - How To Make Spicy Gazpacho Soup.
Home-made soups are so good for you - all that nourishing stock and chock-a-block full of vitamins and minerals.
But ... who on earth could face boiling bones for hours on end during the scorching Spanish summer weather, not to mention preparing the soup once the stock is made? I don´t think it would tickle anybody´s fancy to then have to tuck into a piping-hot soup!
For this reason, the Spanish came up with their wonderful, ice-cold soup - gazpacho - beautifully colorful, packed with goodness, cheap and simple to prepare, no cooking and ... most important of all, an absolute delight to drink.
Traditional gazpacho originates from romantic Andalucia - that large, exotic southerly region of Spain which is home to such extensive Arabic influence.
The chilled, raw soup was originally made by pounding bread and garlic with tomatoes, cucumber and peppers but, nowadays, your electric blender renders this effortless! Olive oil endows it with a smooth, creamy consistency and vinegar adds a refreshing tang - just what you need when life gets too hot to handle!
The spicy soup should be served in true Spanish style with small bowls of accompaniments - finely chopped peppers, cucumber, onion ... even hard-boiled eggs and croutons, if you feel up to it! Guests will then sprinkle what appeals to them on the soup.
Traditional gazpacho is tomato-based, with most Spanish families having developed their own, unique recipes. However, nowadays, you will also find gazpacho recipes that have nothing to do with tomatoes - white, almond-based gazpachos, fruit-based gazpachos, etc.
Do you suffer from insomnia? Could be that drinking gazpacho is the answer, for in Pedro Almodovar´s 1987 film "Mujeres Al Borde De Un Ataque De Nervios", various characters help themselves to the soup and promptly fall asleep!
However, don´t fall asleep just yet as you haven´t read over the recipe!
Ingrediants for 4 servings:
- 4 ripe tomatoes - 1 onion - ½ red pepper - ½ green pepper - ½ cucumber - 3 cloves garlic - 50 g bread - 3 dessertspoons vinegar - 8 dessertspoons olive oil - Water - Salt/pepper - ¼ chilli pepper (optional)
Garnishings:
- 2 hard-boiled eggs - ½ finely chopped onion - ½ finely chopped red pepper - ½ finely chopped green pepper - ½ finely chopped cucumber
Method:
1. Break up bread and soak in water for 30 minutes.
2. Skin tomatoes, remove seeds and stalks from peppers.
3. Peel cucumber, onion and garlic.
4. Chop onion, garlic, tomatoes, peppers and cucumber.
5. Place in electric blender.
6. Squeeze out excess water from bread and add to blender.
7. Add oil and vinegar.
8. Blend well.
9. If necessary, add sufficient water for soup-like consistency.
10. Pour into a bowl with ice cubes.
11. Fridge for a couple of hours.
12. Serve in bowls, with garnishings in separate dishes.
Gazpacho is best enjoyed sitting in the shade, looking out onto an azure sea, blue sky and golden sun and sands!
Linda Plummer is webmistress of the site: http://www.top-tour-�f-spain.com which provides a wide range of information regarding Spain and the Spanish language.
But ... who on earth could face boiling bones for hours on end during the scorching Spanish summer weather, not to mention preparing the soup once the stock is made? I don´t think it would tickle anybody´s fancy to then have to tuck into a piping-hot soup!
For this reason, the Spanish came up with their wonderful, ice-cold soup - gazpacho - beautifully colorful, packed with goodness, cheap and simple to prepare, no cooking and ... most important of all, an absolute delight to drink.
Traditional gazpacho originates from romantic Andalucia - that large, exotic southerly region of Spain which is home to such extensive Arabic influence.
The chilled, raw soup was originally made by pounding bread and garlic with tomatoes, cucumber and peppers but, nowadays, your electric blender renders this effortless! Olive oil endows it with a smooth, creamy consistency and vinegar adds a refreshing tang - just what you need when life gets too hot to handle!
The spicy soup should be served in true Spanish style with small bowls of accompaniments - finely chopped peppers, cucumber, onion ... even hard-boiled eggs and croutons, if you feel up to it! Guests will then sprinkle what appeals to them on the soup.
Traditional gazpacho is tomato-based, with most Spanish families having developed their own, unique recipes. However, nowadays, you will also find gazpacho recipes that have nothing to do with tomatoes - white, almond-based gazpachos, fruit-based gazpachos, etc.
Do you suffer from insomnia? Could be that drinking gazpacho is the answer, for in Pedro Almodovar´s 1987 film "Mujeres Al Borde De Un Ataque De Nervios", various characters help themselves to the soup and promptly fall asleep!
However, don´t fall asleep just yet as you haven´t read over the recipe!
Ingrediants for 4 servings:
- 4 ripe tomatoes - 1 onion - ½ red pepper - ½ green pepper - ½ cucumber - 3 cloves garlic - 50 g bread - 3 dessertspoons vinegar - 8 dessertspoons olive oil - Water - Salt/pepper - ¼ chilli pepper (optional)
Garnishings:
- 2 hard-boiled eggs - ½ finely chopped onion - ½ finely chopped red pepper - ½ finely chopped green pepper - ½ finely chopped cucumber
Method:
1. Break up bread and soak in water for 30 minutes.
2. Skin tomatoes, remove seeds and stalks from peppers.
3. Peel cucumber, onion and garlic.
4. Chop onion, garlic, tomatoes, peppers and cucumber.
5. Place in electric blender.
6. Squeeze out excess water from bread and add to blender.
7. Add oil and vinegar.
8. Blend well.
9. If necessary, add sufficient water for soup-like consistency.
10. Pour into a bowl with ice cubes.
11. Fridge for a couple of hours.
12. Serve in bowls, with garnishings in separate dishes.
Gazpacho is best enjoyed sitting in the shade, looking out onto an azure sea, blue sky and golden sun and sands!
Linda Plummer is webmistress of the site: http://www.top-tour-�f-spain.com which provides a wide range of information regarding Spain and the Spanish language.
Tuesday, January 16, 2007
Spanish Food - The Tasty Tortilla
It certainly is a poor man or woman who cannot find a few eggs, a couple of potatoes and an onion in their store cupboard!
The ever-practical Spaniard realized this and thus created their marvellous "tortilla" - an easy-to-make dish that could be savoured by rich and poor alike.
Not only cheap to make the tortilla, or Spanish omelette, is immenseley adaptable: you can eat it hot or cold, depending on the weather and your mood; you can enjoy a small slice as a "tapa" (snack) in between meals; or, accompanied by a multi-coloured mixed salad and crusty, fresh Spanish bread, you have a marvellous main meal! Should unexpected guests come knocking at your door ... just whip out the ever-adaptable toritilla, pour them a glass of smooth, Spanish wine and they are bound to be delighted!
Unlike the better-known French omelette which should be made quickly and over a high heat, the Spanish omelette needs to be cooked more gently, so that the middle is not too runny. The French omelette is best eaten straight away and always hot. Its Spanish counterpart, on the other hand, improves if left to rest for at least five minutes before eating, keeps well for a couple of days in the fridge, and can easily be re-heated in the microwave, unless you prefer it cold.
As with the French omelette, the Spanish tortilla is made in a frying pan (preferably non-stick) but, unlike the French version, both sides need to be cooked. For this reason, it is possible to buy special tortilla frying pans - a sort of double pan which allows you to just swish it over and cook the other side!
I have to say, I prefer the traditional method of placing a plate on top of the pan, turning the tortilla out and then returning to the pan to cook the underside. But, perhaps the simplest method is to just place the frying pan under the grill to brown the tortilla.
Whichever way you choose to prepare it, once cooked, leave it to cool a little, cover with a large plate, then gently ease the omelette out. It should be circular, about an inch-and-a-half thick, and it is usual to cut it in slices or wedges. Having said that, you can divide it into small cubes, pop a cocktail stick on top, and serve along with other "bits and pieces" as apéritifs.
Spanish recipes for tortilla vary slightly from region to region - also what you have in the fridge and what you fancy! You can replace the potato with, say, spinach, leave out the onion, add a bit more garlic, etc, etc. Just use your imagination!
Below is a recipe for a traditional potato-and-onion tortilla.
TORTILLA - Spanish Omelette
Ingrediants:
Olive oil 1 large onion, chopped 1 clove garlic, crushed with 1 teaspoon salt 2 medium-sized potatoes, peeled and diced Black pepper 6 eggs, beaten
Method:
1. Heat 2 tablespoons oil in a pan. 2. Add onion, garlic, pepper and potatoes. 3. Gently fry until golden-brown and potatoes slightly softened. 4. Tip potato-and-onion mixture into bowl containing the beaten eggs. 5. Stir and transfer to a large frying pan containing clean oil. 6. Cook over a low heat for 10-15 minutes. 7. Transfer pan to a preheated hot grill until top is browned. 8. Alternatively, turn upside down onto a plate and return�to pan to brown underside. 9. Carefully tip onto plate and slice as you would a cake.
The ever-practical Spaniard realized this and thus created their marvellous "tortilla" - an easy-to-make dish that could be savoured by rich and poor alike.
Not only cheap to make the tortilla, or Spanish omelette, is immenseley adaptable: you can eat it hot or cold, depending on the weather and your mood; you can enjoy a small slice as a "tapa" (snack) in between meals; or, accompanied by a multi-coloured mixed salad and crusty, fresh Spanish bread, you have a marvellous main meal! Should unexpected guests come knocking at your door ... just whip out the ever-adaptable toritilla, pour them a glass of smooth, Spanish wine and they are bound to be delighted!
Unlike the better-known French omelette which should be made quickly and over a high heat, the Spanish omelette needs to be cooked more gently, so that the middle is not too runny. The French omelette is best eaten straight away and always hot. Its Spanish counterpart, on the other hand, improves if left to rest for at least five minutes before eating, keeps well for a couple of days in the fridge, and can easily be re-heated in the microwave, unless you prefer it cold.
As with the French omelette, the Spanish tortilla is made in a frying pan (preferably non-stick) but, unlike the French version, both sides need to be cooked. For this reason, it is possible to buy special tortilla frying pans - a sort of double pan which allows you to just swish it over and cook the other side!
I have to say, I prefer the traditional method of placing a plate on top of the pan, turning the tortilla out and then returning to the pan to cook the underside. But, perhaps the simplest method is to just place the frying pan under the grill to brown the tortilla.
Whichever way you choose to prepare it, once cooked, leave it to cool a little, cover with a large plate, then gently ease the omelette out. It should be circular, about an inch-and-a-half thick, and it is usual to cut it in slices or wedges. Having said that, you can divide it into small cubes, pop a cocktail stick on top, and serve along with other "bits and pieces" as apéritifs.
Spanish recipes for tortilla vary slightly from region to region - also what you have in the fridge and what you fancy! You can replace the potato with, say, spinach, leave out the onion, add a bit more garlic, etc, etc. Just use your imagination!
Below is a recipe for a traditional potato-and-onion tortilla.
TORTILLA - Spanish Omelette
Ingrediants:
Olive oil 1 large onion, chopped 1 clove garlic, crushed with 1 teaspoon salt 2 medium-sized potatoes, peeled and diced Black pepper 6 eggs, beaten
Method:
1. Heat 2 tablespoons oil in a pan. 2. Add onion, garlic, pepper and potatoes. 3. Gently fry until golden-brown and potatoes slightly softened. 4. Tip potato-and-onion mixture into bowl containing the beaten eggs. 5. Stir and transfer to a large frying pan containing clean oil. 6. Cook over a low heat for 10-15 minutes. 7. Transfer pan to a preheated hot grill until top is browned. 8. Alternatively, turn upside down onto a plate and return�to pan to brown underside. 9. Carefully tip onto plate and slice as you would a cake.
Monday, January 15, 2007
The Secret To Making Perfect Chili Fit For A King
Every autumn my thoughts turn to making chili. The garden is about done. The freezer is full of veggies. All the canning is done, and winter is coming. Just before winter hits, the price of beef drops as cattlemen sell off any remaining stock that they don't want to "winter over". It is the perfect time to stock the freezer with homemade chili.
There is nothing better than to come home at the end of a cold winter day, chilled to the bone, and sit down to a bowl of piping hot chili and steaming black coffee. It is more than food for the body. It is truly a comfort worth remembering.
By itself, chili is absolutely delicious. As a side dish to grilled cheese sandwiches, tuna melts, or toasted BLTs, it is out of this world. But there is a fabulous meal I call "perfect chili fit for a king" that is even better. It is a masterpiece of cookery.
There are two great secrets to making "perfect chili fit for a king". One is in the making, and the other is in the serving. The first secret involves understanding the word "perfect". More people disagree on what makes good chili than any other dish. Some think that hotter is better. Others say milder. Some like it soupy. Others like it thick. And that is the secret to this recipe. When you finish making it, you will have 3-4 gallons of chili that is perfect FOR YOU...not for me. Yes, I said 3-4 gallons. When frozen in quart containers, you will have 12-16 wonderful meals that can be served in a matter of minutes. Just remove it from the container, add about a 1/4 to 1/2 cup of water (depending on how you like it), turn on the burner, put on the coffee, and start the grilled cheese and garlic sandwiches. Your family will be eating in about 20 minutes.
To begin with, you will need at least a 16 quart pot. I use the same 20 quart pot normally used for canning just to be sure I have a pot that's big enough. And you will need the following ingredients.
5 lbs. of ground chuck
5 Family size (40 1/2 oz.) cans of dark red kidney beans (drained)
1 Institutional size can (6 lb. 9 oz.) of whole peeled tomatoes
3 large bell peppers (washed, cored, and seeded) mixed colors preferred
3 medium to large oninions (about the size of an orange...peeled and washed)
2 to 4 TBS (tablespoons) Ground black pepper
1 1/2 tsp (teaspoons) to 1 TBS of crushed red pepper
1 to 2 TBS of salt
1/4 to 1/2 cup of chili powder
grated sharp cheddar cheese
sour cream
chopped chives (fresh or dried)
Open the tomatoes and carefully pour the entire contents into the cooking pot. Making sure you keep your hand submerged below the liquid line, find the whole tomatoes one by one. Poke a hole in them with your thumb, then squeeze the tomato until the pieces squish out between your fingers. WARNING. If you do not poke a hole in the tomato before you squish it, I promise you that both you and your kitchen will be wearing tomato juice. The same is true if you squish them with your hands above the liquid. Continue squishing the pieces of tomato until they are the size you prefer.
Chop all the bell peppers into dime-sized chunks and divide into two equal portions. Put one half into a bow� and the other in the pot with the tomatoes. Do the same with the onions, placing half in the pot and the other half in the same bowl as the bell peppers.
Add the drained kidney beans to the pot.
Add 2 TBS (tablespoons) of Ground black pepper.
Add 1 1/2 tsp (teaspoons) of crushed red pepper.
Add 1 TBS of salt.
Add 1/4 cup of chili powder.
Take a strong spoon and mix all the ingredients thoroughly. Put the pot on the stove, and set the burner on the LOWEST possible setting that will boil water. At this point, you may feel that the chili is too thick. If you are not sure, the best way to tell is if the chili is too hard to stir. If it is, add water to the pot until it is the consistency you prefer. Stir again. Cover the pot. (Note: if you are adding more than two glasses of water, you may want to substitute tomato juice for part of it.)
From now own, two things are very important. Always keep the chili at the consistency you want by adding water when necessary. So that when the chili is done, the consistency will be perfect for you. It is equally important to stir the pot every 5-10 minutes. When you are cooking this much chili at one time, it is possible to burn it on the bottom while the chili on the top is still cold. Stirring keeps the chili evenly heated from top to bottom.
Take a large frying pan and press enough ground chuck into the pan to cover the bottom with a layer about 1 to 1 1/2 inches thick. Salt and pepper the meat and then top with a handful of the chopped onions and peppers from the bowl. Cover and cook with the burner set about one notch higher than the pot is set on. Your goal is to partially cook the gound chuck, onions and peppers. Check the meat about every 5 minutes until it starts to firm. When the meat firms and starts changing colors on the bottom, take a strong spatula (the kind used for flipping hamburgers) and use the edge to start cutting the meat into pie shaped pieces. Flip the pieces to the opposite side, cover, and continue cooking. When the other side starts to firm, using the edge of the spatula, cut the hamburger into the size pieces you prefer (Again, I prefer mine about the size of a dime). Keep flipping the smaller pieces until they have completely turned on the outside and are firm. Remove the pan from the burner, and transfer the meat to the pot using a slotted spoon. Allow all the grease to drain from the spoon before you put the meat in the pot. Pour off the grease in the frying pan, and repeat until you have used all the ground chuck. When you are finished, pour any remaining chopped peppers and onions into the pot. Again, each time you add meat to the pot, adjust the consistency with water if necessary.
Now, everything is in the pot, and it is the perfect consistency. Now, it's time to adjust the spices. If you haven't been doing so, you should begin tasting the chili. If you want a stronger chili flavor, add more chili powder 1 or 2 TBS at a time. To make it more spicy, add black pepper 1 TBS at a time. If you want it to have more bite, add crushed red pepper 1 tsp at a time. If it needs salt, add salt 1/2 TBS at a time. Stir thoroughly each time you alter the flavor, and continue cooking for at least 5-15 minutes before tasting again. ALWAYS sir the pot thoroughly before you taste. Continue altering the flavor until it's perfect for you.
Remember the half of the raw onions and peppers that were added directly to the pot? They will tell you when the chili is done. When the raw onions in the pot start to turn clear, turn the burner off. Do not overcook the peppers and onions as they add a wonderful sweet crisp texture to the chili. If you can stand it, allow the chili to sit covered for about an hour to allow the flavors to mature and mingle. Stir and serve. If you prefer, reheat a portion of the chili in a smaller pot and serve bubbling hot. Allow the remaining chili to stand in the original pot until it cools enough to place in containers and freeze.
There you have it. Perfect chili. Just the way YOU like it.
The second secret that makes perfect chili fit for a king is in the serving. While perfect chili is in a category all by itself, it can be wonderfully enhanced by making it into a meal that rewards all your tastes and senses. Hot, cold, sweet, spicy, sharp, flat ... something for every aspect of your culinary pallet.
With that in mind, let's plan the meal. To begin with dispense with the ordinary salad and add something with more zest and contrast. To accomplish this, there is nothing finer than an ice-cold fruit plate served with bubbling hot chili. For the fruit plate, you will need the following ingredients.
1 20 oz. can of pineapple chunks.
1 29 oz. can of peach halves (heavy syrup preferred)
1 29 oz. can of pear halves (heavy syrup preferred)
1 6 oz. jar of red maraschino cherries
1 6 oz. jar of green maraschino cherries
1 samll jar of spiced crabapple rings
crisp cold lettuce
jalapeno pepper-jack cheese
Put all of the ingredients in the bottom of the refrigerator for at least 24 hours (48 hours would be better).
Just before serving time, remove the ingredients from the refrigerator and drain all the fruit. Divide the pear and peach halves equally on six salad plates covered with a bed of cold crisp lettuce. Fill in around the fruit halves with pineapple chunks and crabapple slices. Spread the cold red and green maraschino cherries equally over all the fruit plates, and line the outer edge of each plate with bite-size nuggets of jalapeno pepper-jack cheese.
Fill the bowls of chili straight from the bubbling pot. Top with grated sharp cheddar cheese and a dollop of sour cream. Finish with a light dusting of chives. Serve the fruit plate and chili with hunks of hot buttered garlic bread and sweet iced tea. For dessert, follow up with pecan pie, lemon meringue pie, or hot blueberry cobbler topped with vanilla ice cream ... served with steaming cups of strong black coffee. Oh! My!
Perfect chili can be more than just stick-to-your ribs "down home" cooking. It can be a culinary masterpiece that produces such delicious complementing and contrasting flavors and sensations that it is quite literally "Fit for a King".
Bon appetit!
Copyright 2004 by John Foutz All Rights Reserved
There is nothing better than to come home at the end of a cold winter day, chilled to the bone, and sit down to a bowl of piping hot chili and steaming black coffee. It is more than food for the body. It is truly a comfort worth remembering.
By itself, chili is absolutely delicious. As a side dish to grilled cheese sandwiches, tuna melts, or toasted BLTs, it is out of this world. But there is a fabulous meal I call "perfect chili fit for a king" that is even better. It is a masterpiece of cookery.
There are two great secrets to making "perfect chili fit for a king". One is in the making, and the other is in the serving. The first secret involves understanding the word "perfect". More people disagree on what makes good chili than any other dish. Some think that hotter is better. Others say milder. Some like it soupy. Others like it thick. And that is the secret to this recipe. When you finish making it, you will have 3-4 gallons of chili that is perfect FOR YOU...not for me. Yes, I said 3-4 gallons. When frozen in quart containers, you will have 12-16 wonderful meals that can be served in a matter of minutes. Just remove it from the container, add about a 1/4 to 1/2 cup of water (depending on how you like it), turn on the burner, put on the coffee, and start the grilled cheese and garlic sandwiches. Your family will be eating in about 20 minutes.
To begin with, you will need at least a 16 quart pot. I use the same 20 quart pot normally used for canning just to be sure I have a pot that's big enough. And you will need the following ingredients.
5 lbs. of ground chuck
5 Family size (40 1/2 oz.) cans of dark red kidney beans (drained)
1 Institutional size can (6 lb. 9 oz.) of whole peeled tomatoes
3 large bell peppers (washed, cored, and seeded) mixed colors preferred
3 medium to large oninions (about the size of an orange...peeled and washed)
2 to 4 TBS (tablespoons) Ground black pepper
1 1/2 tsp (teaspoons) to 1 TBS of crushed red pepper
1 to 2 TBS of salt
1/4 to 1/2 cup of chili powder
grated sharp cheddar cheese
sour cream
chopped chives (fresh or dried)
Open the tomatoes and carefully pour the entire contents into the cooking pot. Making sure you keep your hand submerged below the liquid line, find the whole tomatoes one by one. Poke a hole in them with your thumb, then squeeze the tomato until the pieces squish out between your fingers. WARNING. If you do not poke a hole in the tomato before you squish it, I promise you that both you and your kitchen will be wearing tomato juice. The same is true if you squish them with your hands above the liquid. Continue squishing the pieces of tomato until they are the size you prefer.
Chop all the bell peppers into dime-sized chunks and divide into two equal portions. Put one half into a bow� and the other in the pot with the tomatoes. Do the same with the onions, placing half in the pot and the other half in the same bowl as the bell peppers.
Add the drained kidney beans to the pot.
Add 2 TBS (tablespoons) of Ground black pepper.
Add 1 1/2 tsp (teaspoons) of crushed red pepper.
Add 1 TBS of salt.
Add 1/4 cup of chili powder.
Take a strong spoon and mix all the ingredients thoroughly. Put the pot on the stove, and set the burner on the LOWEST possible setting that will boil water. At this point, you may feel that the chili is too thick. If you are not sure, the best way to tell is if the chili is too hard to stir. If it is, add water to the pot until it is the consistency you prefer. Stir again. Cover the pot. (Note: if you are adding more than two glasses of water, you may want to substitute tomato juice for part of it.)
From now own, two things are very important. Always keep the chili at the consistency you want by adding water when necessary. So that when the chili is done, the consistency will be perfect for you. It is equally important to stir the pot every 5-10 minutes. When you are cooking this much chili at one time, it is possible to burn it on the bottom while the chili on the top is still cold. Stirring keeps the chili evenly heated from top to bottom.
Take a large frying pan and press enough ground chuck into the pan to cover the bottom with a layer about 1 to 1 1/2 inches thick. Salt and pepper the meat and then top with a handful of the chopped onions and peppers from the bowl. Cover and cook with the burner set about one notch higher than the pot is set on. Your goal is to partially cook the gound chuck, onions and peppers. Check the meat about every 5 minutes until it starts to firm. When the meat firms and starts changing colors on the bottom, take a strong spatula (the kind used for flipping hamburgers) and use the edge to start cutting the meat into pie shaped pieces. Flip the pieces to the opposite side, cover, and continue cooking. When the other side starts to firm, using the edge of the spatula, cut the hamburger into the size pieces you prefer (Again, I prefer mine about the size of a dime). Keep flipping the smaller pieces until they have completely turned on the outside and are firm. Remove the pan from the burner, and transfer the meat to the pot using a slotted spoon. Allow all the grease to drain from the spoon before you put the meat in the pot. Pour off the grease in the frying pan, and repeat until you have used all the ground chuck. When you are finished, pour any remaining chopped peppers and onions into the pot. Again, each time you add meat to the pot, adjust the consistency with water if necessary.
Now, everything is in the pot, and it is the perfect consistency. Now, it's time to adjust the spices. If you haven't been doing so, you should begin tasting the chili. If you want a stronger chili flavor, add more chili powder 1 or 2 TBS at a time. To make it more spicy, add black pepper 1 TBS at a time. If you want it to have more bite, add crushed red pepper 1 tsp at a time. If it needs salt, add salt 1/2 TBS at a time. Stir thoroughly each time you alter the flavor, and continue cooking for at least 5-15 minutes before tasting again. ALWAYS sir the pot thoroughly before you taste. Continue altering the flavor until it's perfect for you.
Remember the half of the raw onions and peppers that were added directly to the pot? They will tell you when the chili is done. When the raw onions in the pot start to turn clear, turn the burner off. Do not overcook the peppers and onions as they add a wonderful sweet crisp texture to the chili. If you can stand it, allow the chili to sit covered for about an hour to allow the flavors to mature and mingle. Stir and serve. If you prefer, reheat a portion of the chili in a smaller pot and serve bubbling hot. Allow the remaining chili to stand in the original pot until it cools enough to place in containers and freeze.
There you have it. Perfect chili. Just the way YOU like it.
The second secret that makes perfect chili fit for a king is in the serving. While perfect chili is in a category all by itself, it can be wonderfully enhanced by making it into a meal that rewards all your tastes and senses. Hot, cold, sweet, spicy, sharp, flat ... something for every aspect of your culinary pallet.
With that in mind, let's plan the meal. To begin with dispense with the ordinary salad and add something with more zest and contrast. To accomplish this, there is nothing finer than an ice-cold fruit plate served with bubbling hot chili. For the fruit plate, you will need the following ingredients.
1 20 oz. can of pineapple chunks.
1 29 oz. can of peach halves (heavy syrup preferred)
1 29 oz. can of pear halves (heavy syrup preferred)
1 6 oz. jar of red maraschino cherries
1 6 oz. jar of green maraschino cherries
1 samll jar of spiced crabapple rings
crisp cold lettuce
jalapeno pepper-jack cheese
Put all of the ingredients in the bottom of the refrigerator for at least 24 hours (48 hours would be better).
Just before serving time, remove the ingredients from the refrigerator and drain all the fruit. Divide the pear and peach halves equally on six salad plates covered with a bed of cold crisp lettuce. Fill in around the fruit halves with pineapple chunks and crabapple slices. Spread the cold red and green maraschino cherries equally over all the fruit plates, and line the outer edge of each plate with bite-size nuggets of jalapeno pepper-jack cheese.
Fill the bowls of chili straight from the bubbling pot. Top with grated sharp cheddar cheese and a dollop of sour cream. Finish with a light dusting of chives. Serve the fruit plate and chili with hunks of hot buttered garlic bread and sweet iced tea. For dessert, follow up with pecan pie, lemon meringue pie, or hot blueberry cobbler topped with vanilla ice cream ... served with steaming cups of strong black coffee. Oh! My!
Perfect chili can be more than just stick-to-your ribs "down home" cooking. It can be a culinary masterpiece that produces such delicious complementing and contrasting flavors and sensations that it is quite literally "Fit for a King".
Bon appetit!
Copyright 2004 by John Foutz All Rights Reserved
Sunday, January 14, 2007
Farm To Market Days
Summer may begin in June but, for many parts of the country, gardens don't reach their peak until August. Modern grocery stores manage to keep us satisfied with produce year round, but there is nothing like the flavor of farm fresh tomatoes, peaches, or sweet corn. And there is nothing like the experience of buying from local growers who are proud of their wares.
The first farmers' markets started over a century before the Declaration of Independence. Since then, it has become an American tradition to buy fresh produce, flowers, eggs and cheese from markets and roadside stands. In the beginning, farmers would brave muddy roads in their horse-drawn wagons. As time went on, farmers made the weekly trek to town in pick-ups, where they'd pile bushels of fruit and vegetables high on the tailgate of their trucks. Today, many lucky city dwellers visit markets that are open every day.
My favorite though, is our county farmers' market held on the courthouse grounds. It's open only on Saturday mornings, and only June - October. It may sound inconvenient but, for my family, it's a summer ritual. We wake early and arrive disheveled, rarely taking the time to comb through our hair. For breakfast, we buy scones from our favorite bread stand and snatch up the best looking fruit we see. My son is an expert at choosing "chin dripping" peaches, always looking for the most fragrant and the heaviest peach that can sit in the palm of his small hand. My husband lounges on the grass and watches the people go by as I scribble a list of what is available, anticipating the culinary treats that only summer brings. There is nothing like fresh corn on the cob, cold gazpacho with homegrown tomatoes, or homemade fruit sorbet. We always have a batch of sorbet on hand, each week a different flavor. Sometimes we experiment by combining fruit with fresh herbs, but most of the time we simple puree 2 cups of fruit with a little citrus juice and a bit of honey, and then freeze it in an ice cream maker. My boys and their friends think it's a decadent treat.
Summer vacation is about to end, and our weekly ritual will soon give way to soccer games and birthday parties. Lucky for me, the farmers will be back next year with their trucks piled high, just as they've done for generations.
MARKET FRESH FRUIT DIP
This makes a terrific afternoon snack on a warm summer's day. When entertaining, serve in a honeydew melon half and decorate the rim with fresh blueberries and mint sprigs.
Ingredients
1 Pint Strawberries
2 Teaspoons Lemon Juice
3 Tablespoons Honey
4 oz Cream Cheese, Room Temperature
1 Cup Plain Yogurt
Assorted Fruit Slices
Directions
1. Wash the strawberries and remove the green tops.
2. Place strawberries in a blender or food processor with lemon juice, honey, cream cheese, and yogurt. Puree until smooth.
3. To make a honeydew melon bowl, cut the melon in half and scoop out the seeds. Slice a 3 inch diameter circle off the rounded bottom of the rind so your bowl will sit flat.
4. Serve with slices of your favorite summer fruit. Peaches, plums, apples, and melons all work well and make a colorful presentation.
Copyright 2004 Nine Twenty Press
http://www.togetherparenting.com
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About the Authors: Rondi Hillstrom Davis and Janell Sewall Oakes are the co-authors of the award-winning book Together: Creating Family Traditions. To check out their website that's jam packed with family ideas, visit
To subscribe to their online newsletter, go to http://www.togetherparenting.com/feedback.asp
Rondi Hillstrom Davis and Janell Sewall Oakes are the co-authors of the award-winning book Together: Creating Family Traditions. To check out their website that's jam packed with family ideas, visit
To subscribe to their online newsletter, go to http://www.togetherparenting.com/feedback.asp
The first farmers' markets started over a century before the Declaration of Independence. Since then, it has become an American tradition to buy fresh produce, flowers, eggs and cheese from markets and roadside stands. In the beginning, farmers would brave muddy roads in their horse-drawn wagons. As time went on, farmers made the weekly trek to town in pick-ups, where they'd pile bushels of fruit and vegetables high on the tailgate of their trucks. Today, many lucky city dwellers visit markets that are open every day.
My favorite though, is our county farmers' market held on the courthouse grounds. It's open only on Saturday mornings, and only June - October. It may sound inconvenient but, for my family, it's a summer ritual. We wake early and arrive disheveled, rarely taking the time to comb through our hair. For breakfast, we buy scones from our favorite bread stand and snatch up the best looking fruit we see. My son is an expert at choosing "chin dripping" peaches, always looking for the most fragrant and the heaviest peach that can sit in the palm of his small hand. My husband lounges on the grass and watches the people go by as I scribble a list of what is available, anticipating the culinary treats that only summer brings. There is nothing like fresh corn on the cob, cold gazpacho with homegrown tomatoes, or homemade fruit sorbet. We always have a batch of sorbet on hand, each week a different flavor. Sometimes we experiment by combining fruit with fresh herbs, but most of the time we simple puree 2 cups of fruit with a little citrus juice and a bit of honey, and then freeze it in an ice cream maker. My boys and their friends think it's a decadent treat.
Summer vacation is about to end, and our weekly ritual will soon give way to soccer games and birthday parties. Lucky for me, the farmers will be back next year with their trucks piled high, just as they've done for generations.
MARKET FRESH FRUIT DIP
This makes a terrific afternoon snack on a warm summer's day. When entertaining, serve in a honeydew melon half and decorate the rim with fresh blueberries and mint sprigs.
Ingredients
1 Pint Strawberries
2 Teaspoons Lemon Juice
3 Tablespoons Honey
4 oz Cream Cheese, Room Temperature
1 Cup Plain Yogurt
Assorted Fruit Slices
Directions
1. Wash the strawberries and remove the green tops.
2. Place strawberries in a blender or food processor with lemon juice, honey, cream cheese, and yogurt. Puree until smooth.
3. To make a honeydew melon bowl, cut the melon in half and scoop out the seeds. Slice a 3 inch diameter circle off the rounded bottom of the rind so your bowl will sit flat.
4. Serve with slices of your favorite summer fruit. Peaches, plums, apples, and melons all work well and make a colorful presentation.
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About the Authors: Rondi Hillstrom Davis and Janell Sewall Oakes are the co-authors of the award-winning book Together: Creating Family Traditions. To check out their website that's jam packed with family ideas, visit
To subscribe to their online newsletter, go to http://www.togetherparenting.com/feedback.asp
Rondi Hillstrom Davis and Janell Sewall Oakes are the co-authors of the award-winning book Together: Creating Family Traditions. To check out their website that's jam packed with family ideas, visit
To subscribe to their online newsletter, go to http://www.togetherparenting.com/feedback.asp
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