Van Camp’s Pork & Beans were a staple food for Union soldiers in the Civil War
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Monthly Archives: August 2011
FRUITS & VEGGIES
QUICK & EASY CORN ON THE COB – The simplest way to cook perfect corn on the cob is to toss an ear into the microwave for three minutes. Then, remove the husks, add some salt & butter & enjoy!
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WHAT ABOUT HERB?…AND SPICES? PART III
OREGANO
MARKET FORMS – Leaves, ground
DESCRIPTION – Pungent herb, known as the “pizza herb”
EXAMPLES OF USE – Italian & Mexican dishes, tomato products
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PAPRIKA
MARKET FORMS – Ground
DESCRIPTION – Ground form of a dried, sweet red pepper. Spanish variety is brighter in color, mild in flavor; Hungarian is darker and more pungent
EXAMPLES OF USE – Spanish: used (or overused) primarily
as garnish on light-colored foods; Hungarian: goulash, braised meats and poultry, sauces
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PARSLEY
MARKET FORMS – Fresh: whole sprigs, in bunches. Dried: in flakes
DESCRIPTION – Most widely used herb. Dark green curly or flat leaves with delicate, sweet flavor
EXAMPLES OF USE – Almost all foods
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PEPPER, BLACK & WHITE
MARKET FORMS – Whole (peppercorns); ground fine, medium, or coarse
DESCRIPTION – Small black or creamy white, hard berry. Pungent flavor and aroma
EXAMPLES OF USE – Most widely used spice
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(See Cayenne)
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POPPY SEED
MARKET FORMS – Whole
DESCRIPTION – Tiny blue-black seeds with faint but distinctive flavor
EXAMPLES OF USE – Garnish for breads and rolls, buttered noodles; Ground: in pastry fillings
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ROSEMARY
MARKET FORMS – Whole
DESCRIPTION – Light green leaves resembling pine needles
EXAMPLES OF USE – Lamb, braised meats and poultry, soups, tomato and meat sauces
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SAFFRON
MARKET FORMS – Whole (threads)
DESCRIPTION – Red stigma of saffron crocus. Gives bright yellow color to foods. Mild distinctive flavor. Very expensive.
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SAGE
MARKET FORMS – Whole, rubbed (finer consistency than whole leaves), ground
DESCRIPTION – Pungent grey-green herb with fuzzy leaves
EXAMPLES OF USE – Pork, poultry, stuffings, sausage, beans, tomatoes
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SAVORY
MARKET FORMS – Crushed leaves
DESCRIPTION – Fragrant herb of mint family; summer savory is preferred to winter
EXAMPLES OF USE – Many meat, poultry, fish, egg and vegetables
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SESAME SEEDS
MARKET FORMS – Whole (hulled or unhulled)
DESCRIPTION – Small yellowish seed with nutlike taste. Familiar hamburger bun garnish. High oil content.
EXAMPLES OF USE – Bread and roll garnish
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TARRAGON
MARKET FORMS – Crushed leaves
DESCRIPTION – Delicate green herb with flavor that is both minty and licorice-like
EXAMPLES OF USE – Bearnaise sauce, tarragon vinegar, chicken, fish, salads and dressings, eggs
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THYME
MARKET FORMS – Crushed leaves, ground
DESCRIPTION – Tiny brownish-green leaves; very aromatic
EXAMPLES OF USE – One of the most important and versatile of herbs; stocks, soups, sauces, meats, poultry, tomatoes
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TURMERIC
MARKET FORMS – Ground
DESCRIPTION – Intense yellow root of ginger family; mild but distinctive peppery flavor
EXAMPLES OF USE – A basic ingredient of curry powder; pickles, relishes, salads, eggs, rice
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THE MENU – TERMS
STATIC MENU – A menu that offers the same dishes every day
CYCLE MENU – A menu that changes every day for a certain period and then repeats the same daily items in the same order
A LA CARTE – (1) Referring to a menu on which each individual item is listed with a separate price. (2) Referring to cooking to order, as opposed to cooking ahead in large batches
TABLE D’HOTE – (1) Referring to a fixed price menu with no choices. (2) Referring to a menu on which prices are listed for complete meals rather than for each separate item.
PRIX FIXE – French term meaning “fixed price”; referring to a menu offering a complete meal, with a choice of courses, for one given price
COURSE – A food or group of foods served at one time or intended to be eaten at the same time
MINIMUM-USE INGREDIENTS – Those ingredients that are used in one or two items on your menu
FRESH – If you call something fresh, it must be fresh, not frozen, canned, or dried. There is no such thing as “fresh frozen.”
IMPORTED – An item labeled “imported” must come from outside the country
HOMEMADE – The word “homemade” means that the item was made on the premises. Adding a few fresh carrots to canned vegetable soup does not make it homemade
CALORIE – The amount of heat needed to raise the temperature of 1 kg of water by 1°C. Used as a measure of food energy
CARBOHYDRATE – Any of a group of compounds, including starches & sugars, which supply energy to the body
SATURATED FAT – A fat that is normally solid at room temperature
UNSATURATED FAT – A fat that is normally liquid at room temperature
CHOLESTEROL – A fatty substance found in foods derived from animal products and in the human body; it has been linked to heart disease
COMPLETE PROTEIN – A protein that supplies all the amino acids necessary in the human diet
COMPLEMENTARY PROTEIN – Protein supplied by foods that, if eaten together, supply all the amino acids necessary in the human diet
VITAMIN – Any of a group of compounds that are present in foods in very small quantities and that are necessary for regulating body functions
AMERICAN SERVICE – Plated in kitchen & carried to customers
FRENCH SERVICE – Tableside preparation
RUSSIAN SERVICE – Preportioned – put on platter then put on plate
ENGLISH SERVICE – Done from one end of the table to the other end of the table and back
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CHERRY COKE FLOAT CUPCAKES WITH CHOCOLATE SHELL
1 1/2 cups flour
3/4 cup sugar
1/2 tsp baking soda
1/4 tsp salt
1 large egg
1/2 cup buttermilk
2 tsp vanilla
1/2 cup unsalted butter
3 tbs cocoa butter
3/4 cup coca cola
1/4 cup maraschino cherry syrup
24 maraschino cherries
fresh whipped cream OR cool whip
ice cream chocolate shell
preheat oven to 350°.
in a bowl, combine flour, sugar, baking soda & salt. beat the egg, buttermilk & vanilla in a second bowl. in a saucepan, boil the coca cola & cherry syrup gently for five minutes. melt in the butter & cocoa powder.
pour into the dry ingredients. stir well with a wooden spoon. add wet ingredients, beating until everything is blended.
pour into cupcake pans. push a cherry into the center of each cupcake. bake for 15 minutes, or until toothpick inserted in center comes out clean.
when cool, frost with whipped cream or cool whip, drizzle with chocolate shell, & top each with a maraschino cherry.
Makes 12 cupcakes
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PIZZA POCKETS
3-3 1/4 cups flour
1 (1/4 oz) pkg active dry yeast
1 tbs sugar
1 tsp salt
1 cup warm water (120°-130°)
1 tbs butter OR margarine, melted
1 (8 oz) can pizza sauce
12 slices pepperoni
1 (2 1/2 oz) pkg thinly sliced fully cooked pastrami, chopped
1 (2 1/2 oz) pkg thinly sliced fully cooked ham, chopped
3/4 cup shredded mozzarella cheese
1 egg, beaten
in a mixing bowl, combine 2 1/4 cups flour, yeast, sugar & salt. add water & butter; mix well. add enough remaining flour to form a soft dough. turn onto a floured surface; knead for 4 minutes. roll dough into a 14″x10″ rectangle. cut with a 3″ cookie cutter. reroll scraps to cut a total of 24 circles. place 1 tsp pizza sauce & a slice of pepperoni in the center of 12 circles. combine pastrami, ham & cheese; place equal amounts over pepperoni. top with 1/2 tsp pizza sauce, if desired. save remaining sauce for dipping. cover with remaining dough circles; pinch edges or press with a fork to seal. place on greased baking sheets. brush with egg. bake at 400° 20-25 minutes or until browned.
12 servings
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Studies show that 3 beers a day may control your cholesterol levels. Beer seems to cause an increase in the good cholesterol (HDL).
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BARBECUING
BARBECUE THE PERFECT STEAK EVERY TIME – Ever have a hard time knowing whether a steak is cooked properly? Instead of poking it with a fork or cutting it open (both of which let the juices run out), learn how to tell by touching the outside. For an example of how a steak feels at different stages of cooking, look no further than your own hand. Touch your pointer finger to your thumb, then feel the fleshy part of your hand underneath your thumb. That is how a steak that is medium-rare will feel. Your middle finger touched to your thumb is medium. Your ring finger to your thumb is medium-well. And lastly, your pinky to your thumb is well done.
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WHAT ABOUT HERB?…AND SPICES? – PART II
CUMIN SEED
MARKET FORMS – Whole, ground
DESCRIPTION – Small seed resembling caraway, but lighter in color
EXAMPLES OF USE – Ingredient of curry & chili powders; sausages & meats; egg & cheese dishes
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CURRY POWDER
MARKET FORMS – Ground blends
DESCRIPTION – A mixture of 16-20 spices, including red pepper, turmeric, cumin, coriander, ginger, cloves, cinnamon, black pepper; different brands vary greatly in flavor & hotness
EXAMPLES OF USE – Curried dishes, eggs, vegetables, fish, soups, rice
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DILL
MARKET FORMS – Crushed leaves (called “dill weed”), whole seed
DESCRIPTION – Herb & seed with familiar “dill pickle” flavor; seed is more pungent than the herb
EXAMPLES OF USE – Seed: pickling, sauerkraut, soups; Herb: salads, cheese dishes, fish & shellfish, some vegetables
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FENNEL
MARKET FORMS – Whole seed
DESCRIPTION – Greenish-brown seeds similar in flavor to anise, but larger size
EXAMPLES OF USE – Italian sausage, tomato sauce, fish
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GARLIC
MARKET FORMS – Fresh: whole bulbs; Dried: granulated, powder, & mixed with salt
DESCRIPTION – Strong, aromatic member of onion family; fresh bulbs composed of many small cloves
EXAMPLES OF USE – Wide variety of foods
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GINGER
MARKET FORMS – Whole, ground (also fresh & candied or crystallized)
DESCRIPTION – Light brown, knobby root of ginger plant
EXAMPLES OF USE – Baked goods & desserts, fruits, curried dishes, braised meats: Fresh: in Chinese & other oriental dishes
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JUNIPER BERRIES
MARKET FORMS – Whole
DESCRIPTION – Slightly soft, purple berries with “piney” flavor; principal flavoring of gin
EXAMPLES OF USE – Marinades, game dishes, sauerkraut
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MACE
MARKET FORMS – Whole (“blade”), ground
DESCRIPTION- Orange outer covering of nutmeg; similar flavor, but milder
EXAMPLES OF USE – Baked goods, desserts, fruits, sausages, pork, fish, spinach, squash, other vegetables
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MARJORAM
MARKET FORMS – Crushed leaves
DESCRIPTION – Grey-green herb with pleasant aroma & slightly ,minty flavor, similar to oregano but much milder
EXAMPLES OF USE – Pates & ground meats, braised meats, sauces, roast lamb, poultry & poultry stuffings
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MINT
MARKET FORMS – Leaves
DESCRIPTION – Aromatic herb with familiar cool flavor; two varieties: spearmint & peppermint
EXAMPLES OF USE – Lamb, fruits, tea & fruit beverages, peas, carrots, potatoes
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MUSTARD SEED
MARKET FORMS – Whole, ground (also prepared mustard)
DESCRIPTION – Very pungent seed in two varieties: white or yellow, and brown. Brown is stronger.
EXAMPLES OF USE – Cheese & egg dishes, pickling, meats, sauces and gravies
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NUTMEG
MARKET FORMS – Whole, ground
DESCRIPTION – Sweet,aromatic kernel of nutmeg fruit
EXAMPLES OF USE – Soups, cream sauces, chicken, veal, many vegetables (spinach, mushrooms, squash, potatoes), desserts, custards, breads, pastries
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More beer than milk is consumed in the U.S. We average 34 gallons of beer per person as opposed to 26 gallons of milk.