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Today's Topics:
1. Quinoa: Go with the grain (Jamie R)
2. PoMan's Chiles Rellenos (Jamie R)
3. Jap Chae (Korean Glass Noodles) (Jamie R)
4. County Line's BBQ Salad (Jamie R)
5. Pesto can be a picky eater's dream food (Jamie R)
6. Udi's Orange Balsamic Vinaigrette (Jamie R)
7. Serve Up Summer Fun (Jamie R)
8. Slow-cooking opens up stone-ground grits' depth of flavor
(Jamie R)
9. Fennel complements a number of menus (Jamie R)
10. Summer corn gets an attitude (Jamie R)
11. Kitchen Counselor: Food helps turn sad event into a family
celebration (Jamie R)
----------------------------------------------------------------------
Message: 1
Date: Fri, 18 Jul 2008 11:03:56 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] Quinoa: Go with the grain
To: Clipping-Cooking@Cooking-Lists.com,
info-ideas-tips-n-tricks@cooking-lists.com,
Simply-Sides@Cooking-Lists.com, Vegetarian-For-All@Cooking-Lists.com
Message-ID: <p06240808c4a68850c2ce@[192.168.1.102]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"
Palm Springs Desert Sun
Quinoa: Go with the grain
Maggie Downs * The Desert Sun * July 9, 2008
If you've ever thought about trying quinoa, now is the time.
Because of crop problems, there is a worldwide quinoa shortage.
Prices are sure to go up, and it will be more difficult to find the
grain in bulk bins.
In short, start hoarding.
It's worth it because this tiny supergrain (pronounced keen-wah) is
pretty much the perfect food. It's a complete protein, it's low in
fat and just one cup of cooked quinoa has as much calcium as a quart
of milk.
Here's what to do with it:
Use in place of rice or couscous in stir-frys and curries.
Make summery grain salads with it. For example, combine with chopped
dates, green olives and a lemony vinaigrette and serve at room
temperature. Or mix with mango and black beans and zesty spices.
Turn it into a fancy side dish. Stir in butter and wine-saut?ed mushrooms.
Make a sweet breakfast. Add brown sugar, strawberries and a little cream.
Add a bunch of mint, parsley, lemon juice, olive oil, tomatoes and
cucumber for a modified tabbouleh.
------------------------------
Message: 2
Date: Fri, 18 Jul 2008 11:11:38 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] PoMan's Chiles Rellenos
To: Clipping-Cooking@Cooking-Lists.com,
Vegetarian-For-All@Cooking-Lists.com
Message-ID: <p06240806c4a68847c0a3@[192.168.1.102]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"
Palm Springs Desert Sun
Start your day the Mexican way
Sue Rappaport, Special to The Desert Sun * July 9, 2008
Name: Richard Donley
Home: Palm Desert, originally from Woodland Hills
Occupation: Chiropractor
Favorite foods to prepare: Fish and lamb
Most memorable culinary experience: Participating in a cooking club
while attending college.
Favorite TV chef: Alton Brown. "He owns a BMW motorcycle and so do I."
Proudest cooking accomplishment: "The daily smiles I receive at the
dinner table."
What people don't know: He is a ballroom dancer.
Cooking advice: "Instead of adding flour or corn starch to thicken
sauces, enhance the flavors by allowing them to reduce on their own
over low heat."
Restaurant preference: Piero's Aqua Pazza in Rancho Mirage
PoMan's Chiles Rellenos
Serves 2 for breakfast
1 block (8 ounces) jack cheese
1 (7 ounce) can of Ortega whole green chiles, drained and rinsed
1 tablespoon butter
2 eggs, beaten
2 tablespoons white hominy (available in a can in the Mexican food section)
1 tablespoon Bronco Bob's roasted mango chipotle sauce (found at Cost
Plus World Market), optional
3 teaspoons fresh avocado, for garnish
2 teaspoons sour cream, for garnish
1 tablespoon of your favorite salsa, for garnish
1 tablespoon fresh chopped cilantro, for garnish
1/3 cup fresh mixed tropical fruit (such as mango, banana, papaya,
etc.), cut into bite size pieces
2 soft taco size flour tortillas
2 teaspoons of your favorite jam or jelly
Cut the cheese into "finger size" rectangular pieces and stuff the
cheese into the chilies. Place on a microwave safe plate and
microwave for approximately 20 seconds, to melt the cheese. In a 10
to 12 inch skillet, melt the butter over low heat, being careful not
to burn the butter. When the butter starts to bubble, place the
warmed chilies into the skillet, pour in the eggs and add the hominy.
Cover skillet until the eggs are cooked through, about 6 minutes.
To serve, spoon the chipotle sauce thinly on a plate. Carefully, with
the help of a spatula, slide the contents of the skillet onto the
plate. Garnish with avocado, sour cream, salsa and cilantro. Place
the fruit around the border of the plate. Spread the jam with a spoon
lightly onto a flame-warmed tortilla. Roll the tortilla and serve.
------------------------------
Message: 3
Date: Fri, 18 Jul 2008 11:26:59 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] Jap Chae (Korean Glass Noodles)
To: Clipping-Cooking@Cooking-Lists.com,
Simply-Sides@Cooking-Lists.com, Vegetarian-For-All@Cooking-Lists.com
Message-ID: <p06240814c4a688a6d702@[192.168.1.102]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"
Tampa Tribune
Chicken Cancer? Heck If I Know. Jap Chae? Now That's Legit
By JADEN HAIR
Tribune correspondent
Published: July 15, 2008
The software that runs my Web site has a nifty little feature that
tells me what terms people are entering into the search box when they
come to SteamyKitchen.com. Although smart authors would probably use
this information to enhance their site and serve the needs of their
readers, the only reason I check this page is for comic relief.
Most terms are legit, such as a recipe for jap chae, but at least
once a day, I find a gem, something that just makes me giggle. It's a
total mystery why someone would come to my Asian recipes Web site and
enter into the search box: "what foods give you spots" and expect
that I have the answer!? I doubt if these people ever found what they
were searching for on my blog, but I wanted to take the time to
address these curious questions and concerns:
Egg fried rice secret smell: There should be no secret smell to your
fried rice. Maybe you're using rotten eggs? Dishes that you serve
really shouldn't have secret smells. That's totally gross.
Burger shrink: Thank you, but my hamburgers are emotionally stable.
No therapy needed.
Horrid Chinese chicken: Most Chinese chickens are pretty nice.
Sometimes if you get a mother hen that enjoys nagging and bossing
chicks around, yes, then the hen might be a little horrid. But that's
nothing that a bottle of wine can't handle. That's how the Chinese
came to invent the dish Drunken Chicken.
White stuff that goes out of salmon: I don't know ... maybe the
salmon has some sort of chickenpox? Bad case of acne? My advice: If
your salmon has pus, don't eat it. But how you landed on my site is a
mystery. I've never written a recipe for diseased salmon.
Chinese chicken cancer: Is this like the Beijing bird flu? Symptoms
of the Chinese chicken cancer are: a sudden uncontrollable urge to
peck at your computer screen; hair falling out in clumps, leaving you
with a mohawk "comb"; strange feeling of wanting to sit on your
computer mouse to keep it warm; and, lastly, waking up at the crack
of dawn and scaring your mate by screeching
"BAAAAKKKAAAACCCCKKKKKK!!!!!" You need professional help. None of my
recipes will cure this.
And for the rest of you, here's a recipe for jap chae, the No. 10
most-popular search term on my site.
The noodles used in this dish are made from sweet potato starch and
become translucent when cooked, which is how they got their English
name, "glass noodles." They are also gluten-free and are wonderfully
springy and light.
You can use any type of fresh mushrooms, such as shiitake or even the
standard button mushroom, but traditionally, dried wood ear
mushrooms, found in most Asian markets, are used. Just rehydrate the
mushrooms in warm water for 15 minutes, drain and they will be ready
for your stir-fry. I love making this dish in the summertime because
you can serve these noodles at room temperature or even slightly
chilled.
KOREAN GLASS NOODLES - JAP CHAE
1/2 cup wood ear mushrooms (or sliced fresh shiitake)
8 ounces dried Korean sweet potato noodles
21/2 teaspoons sesame oil, divided
2 tablespoons soy sauce
2 teaspoons sugar
1 tablespoon cooking oil
3/4 cup thinly sliced onions
2 carrots, cut into matchsticks
2 cloves garlic, finely minced
3 stalks scallions, cut into 1-inch lengths
1/2 pound spinach, washed well and drained
1 tablespoon sesame seeds
If using dried wood ear mushrooms, soak the mushrooms in a bowl
filled with warm water until the mushrooms are hydrated, about 15
minutes. To cook the noodles, fill a large pot with water and boil.
When water is boiling, add the noodles and cook for 5 minutes.
Immediately drain and rinse with cold water. Drain again and toss
with 1 teaspoon of the sesame oil. Use kitchen shears to cut noodles
into shorter pieces, about 8 inches in length. Set aside.
In bowl, mix soy sauce and sugar together. Add the cooking oil in a
wok or large saute pan on high heat and swirl to coat. When the
cooking oil is hot but not smoking, fry onions and carrots until just
softened, about 1 minute. Add the garlic, scallions and mushrooms;
fry 30 seconds. Then add the spinach, soy sauce, sugar and the
noodles. Fry 2 to 3 minutes until the noodles are cooked through.
Grab one of the noodle strands - it should be springy and easy to
bite into. Turn off heat, toss with sesame seeds and the remaining
11/2 teaspoons of sesame oil.
Makes 4 servings.
------------------------------
Message: 4
Date: Fri, 18 Jul 2008 11:18:12 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] County Line's BBQ Salad
To: Clipping-Cooking@Cooking-Lists.com, Restaurant Recipes List
<Restaurant-Recipes@Food-Lists.com>, Simply-Sides@Cooking-Lists.com,
Vegetarian-For-All@Cooking-Lists.com
Message-ID: <p0624080dc4a6887accb1@[192.168.1.102]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"
San Antonio Express-News.
Chefs' Secrets: County Line reveals secret to potato salad
Web Posted: 07/15/2008 11:35 AM CDT
By Pat Mozersky
Special to the Express-News
Dear Pat: The potato salad at County Line has been a favorite of our
family for years. I'm hoping you can obtain that recipe. It has a
nice kick and a not-too-heavy-tasting dressing. We'd love to make it
for our summer barbecues.
Lonnie M.
Dear Lonnie: We've received multiple requests over the years for this
coveted recipe, so I am delighted to share this good old-fashioned
potato salad recipe from the nice folks at County Line. This
venerable barbecue joint turns 33 this year, having opened its first
location in Austin "on the Lake" back in 1975. It now has locations
from Albuquerque to Oklahoma City, Houston to Garland and, of course,
here in San Antonio.
County Line President Skeeter Miller, who kindly shared the recipe
with us, and owner Randy Goss are buddies from way back. Miller tells
us that he and Goss consider the food, their people and the customers
all equally important, so they continue to make all their food from
scratch - brisket, beef ribs, custom-blended sausage, pork ribs and
all the requisite sides. It takes 18 hours to smoke that brisket -
and the potato salad recipe is prepared daily with all fresh
ingredients. The dressing contains sour cream along with mayonnaise,
and Miller is convinced that it's the sour cream that makes this
potato salad so good. It's well-seasoned, too - plenty of pepper to
give it a bite.
County Line BBQ has two San Antonio locations: 10101 I-10 W. and 111
W. Crockett St. on the River Walk.
County Line BBQ's Potato Salad
5 1/2 pounds Idaho potatoes
3/4 pound (about 2 medium) yellow onions, chopped
3/4 pound (about 6 ribs) celery, chopped
16 ounces Kraft Dill Pickle Relish
1 1/2 pounds (24 ounces) sour cream
12 ounces Kraft Mayonnaise (see Note)
2 heaping tablespoons coarse black pepper
1 heaping teaspoon garlic salt
1 heaping teaspoon celery salt
1 tablespoon salt, or to taste
GARNISH:
Sprinkling of paprika
Sprig of parsley
Put unpeeled potatoes in a large pot of salted cold water; bring to a
boil and cook until tender throughout, about 25 minutes. Test by
inserting a knife into a potato. Refrigerate 30 minutes to allow
potatoes to cool. Carefully peel potatoes and cut into 1-inch cubes;
set aside.
In large mixing bowl, blend together onions, celery, relish, sour
cream, mayonnaise, pepper, garlic salt, celery salt and salt. Add
cubes of potato and mix gently.
Cover and place in refrigerator until ready to serve.
For Garnish: Dust with paprika and garnish with a sprig of parsley.
Note: County Line uses Kraft Extra Heavy Mayonnaise. The recipe was
tested with Kraft Real Mayonnaise with excellent results.
Recipe can be halved, if desired.
Makes 18 servings. Approximate nutritional values per serving: 370
calories (54.6 percent calories from fat), 6 g protein, 37 g
carbohydrate, 12 g sugar, 4 g dietary fiber, 23 g fat, 45 mg
cholesterol, 740 mg sodium.
Source: The County Line Bar-B-Q
------------------------------
Message: 5
Date: Fri, 18 Jul 2008 11:54:39 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] Pesto can be a picky eater's dream food
To: Clipping-Cooking@Cooking-Lists.com,
Simply-Sides@Cooking-Lists.com, Vegetarian-For-All@Cooking-Lists.com
Message-ID: <p0624081dc4a2e2a83650@[192.168.1.102]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"
Allentown Morning Call
Pesto can be a picky eater's dream food
By J.M. Hirsch | Of The Associated Press
July 9, 2008
Much as my 3-year-old son loves to help pop fresh peas from the pod,
getting him to eat them is another matter.
But much experimentation has taught me that I can hide just about any
vegetable in pesto and he will all but inhale it and the whole-wheat
pasta with which it is tossed. This has prompted some creative pestos.
For example, steamed (or microwaved) shredded carrots can stand in
for the more traditional basil to produce a beautiful and delicious
carrot pesto. Ditto for cooked and cooled sweet potatoes or parsnips.
On the raw side, fresh baby spinach or chard also create delicious,
veggie-rich pestos.
Traditional pestos call for fresh basil, Parmesan cheese and pine
nuts pureed with olive oil, salt and pepper. But that basic formula
is easily tinkered with, which is a boon for the weeknight cook.
Pesto not only is a picky eater's dream food, it's also a simple way
to add tons of flavor to pasta, meats and seafood (think grilled
shrimp or cooked chicken tossed with pesto then served over a bed of
greens and tomatoes).
This recipe for pea and mint pesto is a simple way to turn peas into
an appealing, cheesy sauce with sweet and savory notes. Fresh or
frozen peas work equally well (if frozen, heat briefly in the
microwave to thaw before pureeing).
To add a bit more substance to this pasta, toss in chunks of cooked
chicken (warm or cold) or grilled shrimp. Also, consider swapping
feta for the Parmesan cheese.
PEA AND MINT PESTO
Start to finish: 20 minutes
1 lb. ziti or penne pasta
2 cups peas (if frozen, thaw first), divided
1/2 cup grated Parmesan cheese
2 Tbsps. chopped fresh mint
1 Tbsp. chopped fresh chives
2 Tbsps. extra-virgin olive oil
1 tsp. lemon juice
Salt and ground black pepper, to taste
Bring a large saucepan of lightly salted water to a boil. Add the
pasta and cook according to package directions. Drain, reserving
about 1/2 cup of the cooking water, then return the pasta to the
saucepan.
Meanwhile, in a food processor combine 1 1/2 cups of the peas,
cheese, mint, chives, olive oil and lemon juice. Process until
smooth, about 30 seconds. Taste, then season with salt and pepper.
Add the pesto and remaining peas to the cooked pasta and toss to
coat. The residual heat of the pasta will melt the cheese and make
the pesto smoother. If you prefer a looser sauce, add some of the
reserved cooking liquid.
Serve hot or at room temperature. Makes 4 servings.
Nutrition information per serving: 338 calories; 109 calories from
fat; 12 g fat (3 g saturated; 0 g trans fats); 10 mg cholesterol; 42
g carbohydrate; 15 g protein; 5g fiber; 511 mg sodium.
------------------------------
Message: 6
Date: Fri, 18 Jul 2008 11:56:02 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] Udi's Orange Balsamic Vinaigrette
To: Clipping-Cooking@Cooking-Lists.com, Restaurant Recipes List
<Restaurant-Recipes@Food-Lists.com>, Simply-Sides@Cooking-Lists.com,
Vegetarian-For-All@Cooking-Lists.com
Message-ID: <p06240823c4a6927723fd@[192.168.1.102]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"
Rocky Mountain News
Recipe, please: Udi's Orange Balsamic Vinaigrette
By Marty Meitus, Rocky Mountain News (Contact)
Tuesday, July 15, 2008
A reader e-mailed: "I really enjoy the food at Udi's Bakery &
Restaurant on 70th Avenue. Everything is always so fresh and
flavorful with quality ingredients. I think readers would really
enjoy their Orange Vinaigrette used on their Mango Chicken Salad and
their Italian Dressing."
Steve Hassman, the executive chef at Udi the Sandwichman, which is
the catering arm of Udi's, was kind enough to satisfy not only this
request but also the reader's request for the Italian dressing which
we'll have in an upcoming column.
Udi's Cafe and Bakeries are at 101 E. 70th Ave. (at Broadway) and
Udi's Bread Cafe, 7357 E. 29th Ave. (in Stapleton Town Center).
udisfood.com.
Serve the dressing over cooked salmon and spinach or cooked chicken
and mangoes.
Have a favorite restaurant dish you'd like to make at home? Send us
your request and we'll share with readers. Mail to Marty Meitus,
Rocky Mountain News, 101 W. Colfax Ave, Suite 500, Denver, CO 80202
or e-mail Meitusm@ Rocky MountainNews.com.
- Marty Meitus
Udi's Orange Balsamic Vinaigrette
Makes about 6 cups dressing
2 cups frozen orange juice concentrate (do not dilute), thawed
1/2 cup red wine vinegar
3/4 cup balsamic vinegar
1/2 tablespoon garlic powder
1 teaspoon sea salt
1/4 cup (scant) sugar
1/3 cup Dijon mustard
2 1/2 cups canola oil
* In blender, combine all ingredients except for the oil; blend well.
On lowest speed, slowly add the oil while blending to emulsify.
* Refrigerate until ready to serve.
* Serve over cooked salmon, and spinach, or cooked chicken and mango slices.
Nutritional information per serving: 257 cal., 22 g fat (2 g sat), 0
mg chol., 12 g carb., 0 g pro., 0 g fiber, 141 mg sodium
------------------------------
Message: 7
Date: Fri, 18 Jul 2008 11:50:57 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] Serve Up Summer Fun
To: Clipping-Cooking@Cooking-Lists.com,
Simply-Sides@Cooking-Lists.com, Vegetarian-For-All@Cooking-Lists.com
Message-ID: <p06240836c4a69533c815@[192.168.1.102]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"
Family Features @ Culinary.net || July 10, 2008
Serve Up Summer Fun
(Family Features) - Summer entertaining should be fun and easy.
Whether it's a backyard cookout, a lakeside picnic or an after
baseball party, it's about celebrating good times with friends and
family, and not worrying about what to serve.
To infuse some of that fun and stress-free spirit to summer parties,
try adding some no-cook dishes to a cookout. Whipping up tasty
appetizers and sophisticated sides can be an easy way to add flavor
without turning up the heat on the stove. Try serving snacks like
chips and dip; it's a natural way to get guests mixing and mingling.
Ingrid Hoffmann, host of Simply Delicioso on Food Network, has
partnered with Tostitos for a year-long campaign to "Free the Fun" in
entertaining.
"Entertaining doesn't have to be a time consuming and tiresome
process," says Ingrid. "With a few ingredients, you can create simple
and tasty recipes, like Super Guacamole Dip or Quick & Easy Nachos
that friends will love. To make sure you spend more time with your
friends than in the kitchen, prepare the dip in advance."
Create a delicious salsa bar with a variety of Tostitos tortilla
chips like Scoops!, Restaurant Style, or Hint of Lime - the mild
flavor of 100 percent white corn provides the perfect complement to
any dip. Bright serving bowls will add to the fun as your guests
gather around for summer fun.
For more recipes, visit freethefun.com.
Summer Party Tips
Here are a few tips to help you free the fun at your summer get-together.
Lighten Up. Use fresh, seasonal ingredients. Your guests will
appreciate big flavor that won't weigh them down.
Gather Round. A large chip & dip bowl keeps guests gathered around
the fun and cuts down on clean up.
Made in the Shade. If your daytime party is outside, give your guests
some shelter. Rent a tent, set some chairs under a shady tree or set
up tables with umbrellas to help guests beat the heat.
Keep It Cool. Try cooling your serving dishes beforehand - chilled
salsas and beverages will keep guests cool throughout the party!
Shoo Fly. Prepare your outdoor space for a fun gathering by spraying
for bugs several hours before guests arrive. Set citronella candles
around the party perimeter, and light them about a half hour before
guests arrive. With no bugs around, the party can go on well after
the sun goes down.
Mango Salsa Chutney
1 bag Tostitos Hint of Lime Tortilla Chips
1/4 jar Tostitos All Natural Salsa
2 mangos, chopped
1 red Bermuda onion, chopped
2 jalape?os, finely chopped, seeds extracted
1 handful cilantro
Juice of one to two limes
Combine all ingredients, except tortilla chips, and mix in large
bowl. Serve immediately with tortilla chips.
Quick 'n Easy Nachos
1 bag Tostitos Crispy Rounds
1 jar Tostitos All Natural Salsa
1 8-ounce bag shredded American cheese
1 8-ounce bag shredded cheddar cheese
1 8-ounce bag shredded mozzarella cheese, jalape?os and/or other
desired toppings
Lay out rounds on a microwave safe dish. Sprinkle shredded cheese on
top as desired. Microwave on medium for 30 seconds. Top with salsa,
jalape?os, and/or other desired toppings (sour cream, tomatoes,
beans, etc).
Black Bean and Corn Scoops
1 bag Tostitos Scoops Tortilla Chips
1 cup Tostitos All Natural Salsa
2 cups frozen sweet corn, thawed
1/2 cup canned black beans (rinsed thoroughly)
1 bunch green onions, diced
1/2 avocado, sliced
Juice of half a lime
1/4 cup cilantro, chopped
Combine all ingredients, except chips, in glass bowl and toss well.
Refrigerate 30 minutes to an hour to meld flavors. Spoon into chips
and place on serving dish.
Super Guacamole Dip
1 bag Tostitos Scoops or Tostitos Bite Size Gold
3 tablespoons Tostitos All Natural Salsa
2 large ripe avocados
Juice of half a lime
Salt and pepper to taste
Cut avocados in half and take out pit. Scoop avocado from skin and
discard skin. Mash avocado with fork or beater. Add salsa, lime
juice, and salt and pepper (to taste). Mix thoroughly. Serve
immediately or cover and refrigerate until ready to serve with
tortilla chips.
SOURCE: Tostitos
------------------------------
Message: 8
Date: Fri, 18 Jul 2008 11:47:30 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] Slow-cooking opens up stone-ground
grits' depth of flavor
To: Clipping-Cooking@Cooking-Lists.com,
Simply-Sides@Cooking-Lists.com, Vegetarian-For-All@Cooking-Lists.com
Message-ID: <p06240838c4a6959ee105@[192.168.1.102]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"
Seattle Post-Intelligencer
Last updated June 10, 2008 5:08 p.m. PT
Ask The Splendid Table: Slow-cooking opens up stone-ground grits'
depth of flavor
LYNNE ROSSETTO KASPER
Dear Lynne: We vacationed in the South for the first time and fell
for grits in a big way, especially ones we had in Charleston, S.C.,
with peas and asparagus. So what is the difference between hominy
grits, grits and cornmeal? Could we use supermarket cornmeal? If not,
where do you find the right kind?
-- Langer from South Dakota
Dear Langer: Grits have been a puzzle to me, as well. After checking
several Southern-food authorities, I've learned that grits in the
South are like pastas in Italy. That is, the name may stay the same
from place to place, but the actual content can change, or the
content stays the same but the name changes from place to place.
These are basic definitions:
Hominy grits usually are dried corn that has been soaked in lye or
limewater to loosen its husk. These whole kernels are called
"hominy." One authority says that when these kernels are dried again
and ground, that gives you hominy grits.
If the corn isn't soaked in lye or limewater but just dried and
ground, it is cornmeal and called "grits" in the South.
Variables step in with the traditions of different kinds of corn in
different combinations in different parts of the South. Just like
blending diverse wine grapes, different corn varieties give different
flavors. And now heirloom corns are coming back on the scene, as well
as stone-grinding whole kernels and keeping the easily spoiled germ
and heart of the grain in the mix.
Once you've tasted freshly ground, whole-grain grits, supermarket
cornmeal will be a pass.
There are two mail-order sources we've used for stone-ground grits.
Anson Mills (ansonmills.com) stone-grinds heirloom corns and does a
special blend of traditional Charleston grits. The Crook's Corner
restaurant in Chapel Hill, N.C., which is a bastion of Southern
cooking and addictive grits, sells its own blend on crookscorner.com.
Store grits in the freezer unless you are using them soon. I like to
cook them over a long period, so that the starches in the corn slowly
absorb liquid and open up every possible dimension of taste. However,
because I don't treasure standing over a boiling pot in the summer
(or winter, for that matter), I use the double-boiler method.
Certainly, follow the recipes that come with your grits, or try this
one.
NO-WORK GRITS WITH EARLY SUMMER PEAS AND ASPARAGUS
SERVES 6-8
2 cups grits of choice
5-6 cups boiling water
2 teaspoons salt
1 1/2 cups mix of shredded sharp cheddar and freshly grated
Parmigiano-Reggiano cheese, or a local cheese with nutty flavor
Freshly ground black pepper to taste
Freshly ground nutmeg to taste
2 tablespoons butter
1 1/2 pounds pencil-slim asparagus, trimmed of tough ends
2-3 cups shelled fresh sweet peas, or 15 ounces frozen baby peas
Fill a 6-quart pot halfway with water. Set to simmer on the stove.
Once the water is simmering, pour the cornmeal into an 8- to 10-quart
stainless-steel bowl. Whisk in 5 cups of the boiling water and the
salt until there are no lumps. Seal the top of the bowl well with
foil and set it over the simmering water. Cook for 2 hours, stirring
occasionally and checking to make sure the water has not boiled away.
If the grits are too thick, add a little more boiling water.
As that cooks, cut the asparagus into 1-inch lengths.
Once the grits are tender-tasting, with no suggestion of raw metallic
cornmeal, fold in the cheese, pepper, nutmeg and butter, then the
asparagus. The heat will cook them to tender-crisp. Lastly, add the
peas.
Serve the grits hot with a cool tart salad on the same plate.
You can make the grits ahead and rewarm over bubbling water, or slice
and brown on the grill. We serve these as a main dish with green
salad and have rhubarb strawberry compote for dessert. Later, in the
summer, use fresh corn and cherry tomatoes instead of the asparagus
and peas.
------------------------------
Message: 9
Date: Fri, 18 Jul 2008 12:10:04 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] Fennel complements a number of menus
To: Clipping-Cooking@Cooking-Lists.com,
Simply-Sides@Cooking-Lists.com, Vegetarian-For-All@Cooking-Lists.com
Message-ID: <p0624082fc4a692b13185@[192.168.1.102]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"
Nashua Telegraph
Food and Drink
Published: Wednesday, April 9, 2008
In the Market
Fennel complements a number of menus
By RACHEL ELLNER, Telegraph Correspondent
For native New Englanders, the taste of fennel can evoke the moan of
the foghorn. It's not quite exotic, but has a distant memory calling,
especially when sipping a shrimp chowder with bits of savory, roasted
fennel. For others, the subtle anise flavor recalls the smack of a
good schnapps. For those craving a louder jamboree of flavors, raw
fennel keeps sharper and sweeter tastes like beets, goat cheese and
blood oranges from over extending their reach in a summer salad.
Normally wary of newcomers, we have welcomed fennel, however
tentatively, into many familiar dishes. It has risen up the ranks
quickly and quietly for a reason: Flavor contained in the coarse
thick layers of its bulging bulb makes it well suited for chowders,
salads, fish, beef and pork tenderloin.
Two recent sightings are good indicators that fennel has gained entry
into different walks of New England cuisine. At the pub level,
Seamen's Inne at Mystic Seaport began last year serving oysters on
the half shell topped with a fennel and coriander migonette, or
vinaigrette. It's also an ingredient in the lobster roll plate. The
New England Soup Factory features spinach and zucchini bisque with
fennel. While they may seem like incidentals, nothing happens
overnight in New England.
Fennel fits foods of all four seasons. "It's available year round,"
says Tim Quinn, executive chef at Seamen's Inne. "You can rely on it
during the winter for rich stews, and in summer salads, it's
refreshing."
Cheri Roberts, catering director at Greenhouse Cafe in Amherst, says
fennel adds elegance to familiar dishes without upsetting tradition.
"In this business it's important to have that old New England flair,
but people want everything to be special, to have added dimensions,"
she says. At the Greenhouse Cafe, fennel is used in a New England
stew with beef and turnips, sauteed vegetables and in a sauce for the
turban of sole. "It's used to complement and enhance," says Roberts.
"People don't think initially they'll like fennel, but the taste is
so subtle they really fall for it."
Fennel needs no introduction for many Italian Americans. Charlie
Nardozzi, senior horticulturist at the National Gardening Association
in Vermont, recalls eating raw fennel salads at Sunday meals growing
up in Waterbury, Conn. "We had it tossed with olive oil between
courses with pasta. It was to cleanse the palate at big meals."
Nardozzi still prefers fennel raw. Sometimes it's just the feathery
fronds he snips for a salad seasoning, which begs the question: Is
fennel a vegetable or herb?
"There's two different types of fennel," Nardozzi says. "Fennel is
both a vegetable and herb." The slightly awkward shape of Florence
fennel, the one most commonly found in supermarkets and vegetable
stands, looks like a stark white heart with feathery leaves for
arteries. "The bulb part is a vegetable and the ferny part is the
herb fennel," says Nardozzi, who reserves several in his garden just
for use as herbs.
Roberts is also taken by the dual usage. "The greens are a whole
other seasoning," she says.
Nardozzi, whose real job is to teach people how to grow things, says
fennel is easy. He recommends growing them in containers or a small
bed. "It's small and upright, so you only need a foot square for each
plant. It stays pretty compact." The dill-like fronds can be snipped
while waiting 40 or so days for the bulb, which grows above ground to
mature. Staggering the planting times assures there's always one
available to use.
A true wonder of fennel is its yielding texture, with many stages of
desirable doneness. Nardozzi credits its fibrous nature. "With an
onion, you cook it and it goes soft. Whereas fennel you can cook it a
little and enhance it with other flavors and it's still crunchy. You
can marinate it a little and it will still be crunchy. Or you can
cook it all the way and it has a softness."
Generally there seems to be a preference that's tied the experience
one wants. Fresh fennel makes you feel like sashaying around with
scarves. But braised and roasted with some dabs of butter and a long
squeeze of lemon makes turns it luscious and compliant to the fork, a
perfect wooing food.
"I use it every which way," Quinn says. "Raw is one flavor. When you
roast it it's a totally different flavor, much sweeter. When you rice
it, it makes a souffle base."
Regardless of how it's prepared, a faint licorice taste comes
through. It brings to mind the legend of "Amahl and the Night
Visitors." Casper of the Three Kings explains to the boy, Amahl, that
it's in the eighth draw of the box he travels with that he keeps his
licorice. Fennel, like the King's licorice, is not for an ordinary
day but for a pleasurable interlude.
ORANGE, FENNEL AND BUTTER LETTUCE SALAD
3 navel or blood oranges
Orange Vinaigrette (see below)
1 head butter or Boston lettuce
2 tablespoons chopped fennel greens
10 small mint leaves, thinly sliced
1 small fennel bulb, quartered and thinly sliced
Freshly milled pepper
12 oil-cured black olives
Peel and section the oranges. Discard the outer leaves of the
lettuce. Separate the remaining leaves and keep them whole or tear
them into large pieces.
Toss the lettuce with 2 or 3 tablespoons of the dressing and half the
fennel greens and mint. Then arrange the greens on plates.
Toss the oranges, sliced fennel and remaining herbs with enough
dressing to coat lightly, add a little pepper, then tuck them among
the lettuce and garnish with the olives.
Serves 4.
(Adapted from "Vegetarian Cooking for Everyone" by Deborah Madison,
Broadway Books)
ORANGE VINAIGRETTE
1 teaspoon finely grated or minced orange zest
1/4 cup fresh orange juice
2 teaspoons white wine vinegar or balsamic vinegar
Salt and freshly milled pepper
3 tablespoons light olive or sunflower seed oil
1 tablespoon extra virgin olive oil
2 drops orange oil or 1 teaspoon orange flower water, optional
Combine the orange zest and juice, vinegar, and 1/8 teaspoon salt in
a small bowl and let stand for 15 minutes. Whisk in oils and season
with a little pepper. Add the orange oil, then taste for salt, and
adjust the vinegar and oil if needed.
Makes about 1/2 cup.
BRAISED FENNEL WITH PARMESAN
2 tablespoons butter or olive oil
2 to 3 fennel bulbs, trimmed and halved or quartered lengthwise
Salt and freshly milled pepper
1/2 cup dry white wine or water
1/3 cup freshly grated Parmesan
Chopped fennel greens or parsley
Preheat the oven to 325 degrees.
Rub a baking dish large enough to hold the fennel in a single layer
with butter.
Steam the fennel for 10 minutes, then arrange in the dish. Dot with
butter or drizzle with olive oil, season with salt and pepper and add
the wine. Cover and bake for 20 minutes.
Remove the cover, baste the fennel with its juice, then add the
cheese and continue baking until the fennel is completely tender,
about 10 minutes more. Serve with chopped fennel greens or parsley.
Serves 4 to 6.
(Recipe from "Vegetarian Cooking for Everyone" by Deborah Madison,
Broadway Books)
BASIC FENNEL WITH BUTTER
2 large fennel bulbs (about 3 inches in diameter), trimmed, fronds
reserved if desired, and cut into 6 wedges each
2 tablespoons finely chopped feathery tops of fennel (optional)
1 tablespoon unsalted butter, cut into small pieces
Kosher salt and freshly ground black pepper to taste
Place the fennel in an 8-inch souffle dish or 8-cup glass measure.
Top with the fennel tops, if desired. Cover tightly with plastic wrap.
Put in the microwave and cook at 100 percent for 5 minutes.
Remove from the oven. Let stand, still wrapped for 2 minutes. Pierce
the plastic with the tip of a sharp knife; uncover the fennel and
remove to a service platter. Top or toss with the butter, salt and
pepper. Serve hot.
Serves 4 as a side dish.
VARIATION: Fennel with Lemon Butter: Add 1 teaspoon fresh lemon juice
with other seasoning.
(Recipe from "Vegetable Love" by Barbara Kafka, Artisan)
------------------------------
Message: 10
Date: Fri, 18 Jul 2008 12:11:33 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] Summer corn gets an attitude
To: Clipping-Cooking@Cooking-Lists.com,
Simply-Sides@Cooking-Lists.com, Vegetarian-For-All@Cooking-Lists.com
Message-ID: <p06240833c4a692cd3818@[192.168.1.102]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"
Palm Beach Post
Summer corn gets an attitude
By Divas of Dish
Special to The Palm Beach Post
Thursday, July 10, 2008
No more rulers, no more books, no more teacher's dirty - then again,
there's no reason to be unkind, it's summer!
Two-and-a-half months to pursue all things hedonistic: long, languid
days at the beach, that juicy summer read, the ceremonial burning of
your to-do list, and the long-overdue absence of closed-toe shoes.
Of course, it certainly wouldn't be summer without great food to
celebrate the season. It's the perfect time to entertain without a
plan.
Serendipitous backyard barbecues of burgers, dogs, and gooey mounds
of 'tater salad. And corn: sweet, juicy, munch-off-the-ever-lovin'
cob perfection. Oh sure, rolled in butter, with salt and cracked
black pepper, it's hard to top nature's recipe, but the divas are
here to say you can. With little effort, we are redefining the
culinary bliss of the cob.
Consider your tender ears grilled a toasty, nutty brown, rolled in a
spicy, smoky chipotle cream, then topped with grated fresh Parmesan
cheese, scallions and minced fresh cilantro.
What burgers? Suddenly, it's all about the corn - and your backyard
barbecue genius.
Nacho average cob
Serves 4
1 cup heavy cream
1 canned chipotle pepper, chopped, plus 1 to 2 tablespoons of the adobo sauce
4 ears corn
2 scallions, thinly sliced
1/4 cup cilantro, minced
1/2 cup freshly grated Parmesan
Coarse salt and cracked black pepper, to taste
In a small saucepan over medium heat, gently simmer the cream,
chopped chipotle and adobo sauce, stirring occasionally, for about 5
minutes.
As the sauce simmers, cook the corn as desired. To grill, remove the
husk and cook for several minutes, turning, until kernels are nicely
browned.
To serve, drizzle the sauce over the corn and top with the scallions,
cilantro and grated Parmesan cheese. Season to taste with coarse salt
and cracked black pepper.
Diva note: For a fantabulous appetizer, cut the corn into 3 or 4
sections and serve on a platter with the cream, scallions, cilantro
and cheese poured over top.
------------------------------
Message: 11
Date: Fri, 18 Jul 2008 12:13:04 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] Kitchen Counselor: Food helps turn sad
event into a family celebration
To: Clipping-Cooking@Cooking-Lists.com,
Simply-Sides@Cooking-Lists.com, Vegetarian-For-All@Cooking-Lists.com,
World-Cuisine@cooking-lists.com
Message-ID: <p06240834c4a692d439b6@[192.168.1.102]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"
Palm Beach Post
Kitchen Counselor: Food helps turn sad event into a family celebration
By Gholam Rahman
Special to The Palm Beach Post
Thursday, July 10, 2008
First off, let me thank those readers who called my phone line, sent
e-mails or inquired with Food Editor Jan Norris about why this column
was missing from the food pages.
I am grateful to them for caring enough to inquire.
I, along with my family, had to make an emergency trip to Dhaka, my
birth city in Bangladesh, to see my wife's 85-year-old mother. She
was diagnosed with terminal cancer and we wanted to be with her.
When we arrived there in mid-May, we found her as cheerful and active as ever.
Toward the end of our visit, though, she was tiring at day's end. We
took full advantage of her good cheer, though, and partied with all
our family almost every evening.
We would reprise the good old times and make many of the old dishes -
some of them quite rich. Even the breakfasts were elaborate, with
"baqarkhani," a rich shortbread studded with Dhaka cheese, as the
centerpiece.
I also loved the crisply fried potato "bhaji." What intrigued me was
how the family cook, Sojina, a young woman my mother-in-law had
trained, made the potatoes come out so uniformly diced in about
1/8-inch cubes.
The carrot and potato julienne she cut for some other dishes were
also very fine and uniform.
I made a trip to the kitchen, a domain men in Bangladesh generally
don't invade, to find out what Sojina used for a cutting tool.
She didn't have a sharp knife and board. What she had was a "baithi,"
an 18- to 20-inch-long contraption, sitting on the kitchen floor on 3
feet with the sharp business end curving up in a graceful arc from
the long, slanting feet on the floor.
The cook would squat astride and use both hands to swiftly guide
whatever needs to be sliced, diced or chopped, including fish,
chicken, meat or vegetables.
It is a ubiquitous contraction in home kitchens in Bangladesh, or
even in India, mostly used by hired women cooks. Professional
restaurant chefs, mostly men, use the usual knife and board.
I'd like to share with you the simple recipe for the potato bhaji
that I liked at breakfast, served with fried eggs on the side.
Biscuits or even toast can sub for the shortbread.
Bhaji
2 or 3 potatoes
3 tablespoons oil
1/2 teaspoon turmeric OR chili powder
Salt and pepper to taste
Using a sharp utility knife, peel and dice the potatoes into 1/4-inch
cubes and dry them on paper towels. Heat the vegetable oil in an
8-inch frypan over mediun high heat.
Place the diced potatoes in the heated oil until fairly crisp, stirring often.
Midway in cooking, sprinkle turmeric powder on the potatoes, stirring
well. Once done, sprinkle with salt and pepper to taste.
Serve hot with eggs, and biscuits or toast on the side.
You can use an equivalent amount of chili powder instead of turmeric,
which is available in Indian stores and most supermarkets.
------------------------------
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End of Vegetarian-For-All Digest, Vol 7, Issue 149
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