Everything You Always Wanted To Know About Gourds But Didn't Know Where To Look

Taking a stroll through my UWS NYC neighborhood I noticed many of my neighbors' Autumn decor had gourds that looked more exotic than usual. So of course I had to google their images. I found a great site that answered every question I had about gourds, and some I hadn't even thought of. The Leafy Place has images and information that identifies gourds and pumpkins, tells the difference between them [gourds and pumpkins are not the same thing], and lets you know which are edible, and which are not and why.
Happy Autumn and Happy Thanksgiving

[photo credit: sookietex]

Soul Food Quiz

oul food

[as defined at wikipedia] "is a variety of cuisine originating in the Southeastern United States, and from Native American culture. It is common in areas with a history of slave-based plantations and has maintained popularity among the Black American and American Deep-South communities for centuries. The expression "soul food" may have originated in the mid-1960s, when "soul" was a common word used to describe Black American culture." As for yours truly, my definition, is good ol' home cookin' with recipes [some of which have been shared in earlier posts---southern fried chicken, chitlins, collard greens etc] and traditions passed down for generations. If you have not had the good fortune of having a familial source of soul food recipes or want to add a published soul food cookbook to your library i highly recommend Spoonbread and Strawberry Wine by Norma Jean and Carole Darden.

my beloved paperback copy that i've had for decades has been used to the point that it is being held together with tape & paperclips. The basic cookie recipe [which is perfect for adding raisins, walnuts, chocolate chips, or whatever you like to make it your own] was an often requested---dare i say demanded one from my brother. The only thing that got me to stop making them for him was when he developed diabetes and could no longer indulge his sweet tooth. he has passed on but whenever i make them i think of him & try to do him proud.

Topix Blackbeat has a fun Soulfood Quiz. i'm happy to report my sister and i each scored 100 points.

Text Credits: Wikipedia || openlibrary.org

Image Credits: openlibrary.org || Jennifer Woodard Maderazo wikimediacommons

Turkish Delight AKA Lokum

Turkish Delight, or lokum (also loukoum), is a confection made from starch and sugar. It is often flavored with rosewater or lemon, the former giving it a characteristic pale pink color. It has a soft, sticky consistency, and is often packaged and eaten in small cubes that are dusted with sugar to prevent sticking. Some recipes include small nut pieces, usually pistachio, hazelnut or walnuts.

Turkish delight, lokum or rahat lokum and many other transliterations (Ottoman Turkish: رَاحَة الْحُلْقُوم‎ rāḥat al-ḥulqūm, Turkish: Lokum or rahat lokum, from colloquial Arabic: راحه الحلقوم‎‎ rāḥat al-ḥalqūm, Azerbaijani: /lɑːtiɡum/ ) is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios, and hazelnuts or walnuts bound by the gel; traditional varieties are mostly flavored with rosewater, mastic, Bergamot orange, or lemon. The confection is often packaged and eaten in small cubes dusted with icing sugar, copra, or powdered cream of tartar, to prevent clinging. Other common flavors include cinnamon and mint. In the production process, soapwort may be used as an emulsifying additive.

The Turkish names lokma and lokum are derived from the Arabic word luqma(t) and its plural luqūm meaning "morsel" and "mouthful" and the alternative Ottoman Turkish name, rahat-ul hulküm, was an Arabic formulation, rāḥat al-hulqūm, meaning "comfort of the throat", which remains the name in formal Arabic. In Libya, Saudi Arabia, and Tunisia it is known as ḥalqūm, while in Kuwait it is called كبده الفرس "chabdat alfaras" and in Egypt it is called malban (ملبن [ˈmælbæn]) or ʕagameyya and in Syria rāḥa. Its name in various Eastern European languages comes from Ottoman Turkish lokum or rahat-ul hulküm. Its name in Greek, λουκούμι (loukoumi) shares a similar etymology with the modern Turkish and it is marketed as Greek Delight. In Cyprus, where the dessert has protected geographical indication (PGI), it is also marketed as Cyprus Delight. In Armenian it is called lokhum (լոխում). Its name in Bosnian is rahat lokum, and derives from a very old confusion of the two Ottoman Turkish names found already in Ottoman Turkish; indeed this mixed name can also be found in Turkey today. Its name in Serbo-Croatian is ratluk, a reduced form of the same name. In Persian, it is called rāhat-ol-holqum (Persian: راحت الحلقوم‎‎).

In English, it was formerly alternatively known as Lumps of Delight.

The Nory Candy company in the Greater Los Angeles area has been producing Turkish Delights or Rahat Locum since 1964. The company produces different fruit and exotic flavors including rose and licorice as well a variety which include nuts such as Almonds, Pistachios, and Walnuts.

In 1930 two Armenian immigrants, Armen Tertsagian and Mark Balaban, founded Liberty Orchards of Cashmere, Washington, and began manufacturing "Aplets" (apple and walnut locoum) and "Cotlets" (apricot and walnut locoum). In 1984 they added the medley-flavored "Fruit Delights" line in strawberry, raspberry, orange, blueberry, peach, cranberry, and pineapple assortments. Although all of these confections are marketed under American-style brand names, they are referred to on product packaging as "Rahat Locoum".

In Canada, the Big Turk chocolate bar made by Nestlé consists of dark magenta Turkish Delight coated in milk chocolate, and is marketed as both Turkish delight and loukoum.

Turkish Delight AKA Lokum

Recipe For Turkish Delight AKA Lokum

2 cups sugar 0.5 cups cornstarch 1.5 cups water 0.5 tsp cream of tartar 2 tbls rosewater or one of the following to taste:

0.5 tsp rose food flavoring 0.25 cup fruit juice 1 tbl vanilla extract 1 tbl orange extract 1 tbl Crème de menthe liqueur

Food coloring 0.5 cup chopped toasted pistachios or almonds icing sugar, granulated sugar, or desiccated coconut for dusting

Combine sugar, 1 cup water, cream of tartar, and flavoring(s) in a small saucepan and bring to a boil. Boil over medium-low heat for 20-30 minutes, until the mixture reaches "firm-ball," or 250°F (120°C) on a candy thermometer. In a separate bowl, combine cornstarch with 1/2 cup hot water, mix completely, and slowly stir into sugar mixture.

Stir constantly until mixture is evenly combined. Continue to stir on low heat under mixture thickens and becomes clearer. Apply non-stick cooking spray to a form (ice cube trays will do nicely, though not plastic ones), shallow pie pan, or jelly-roll pan. Pour the thickened hot mixture into the pan or form and allow to set. When cool, release from form or cut into cubes as applicable and roll each piece in powdered sugar, granulated sugar, or coconut. Store at room temperature in airtight container.


Text Credits: Wikipedia || WikiBooks Cookbook
Image Credit: GNU WikimediaCommons

Macarons: That's Macarons, With One "O"

[Editor's Note: When i first learned of this dessert the way i was able to never confuse macaron with macaroon---aside from the fact that one is spelled with one "o" and the other with two---is that the macaron uses almond flour. Macaroons are made with coconut.]

A macaron (/ˌmɑːkəˈrɒn/ mah-kə-ROHN; French pronunciation: ​[makaʁɔ̃]) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond powder or ground almond, and food coloring. The macaron commonly consists of a ganache, buttercream or jam filling sandwiched between two cookies. The name is derived from the Italian word macarone, maccarone or maccherone, the meringue. The confection is characterized by a smooth squared top, a ruffled circumference (referred to as the "foot" or "pied"), and a flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavors that range from the traditional (raspberry, chocolate) to the new (foie gras, matcha).

The related macaroon is often confused with the macaron. In English, most bakers have adopted the French spelling of macaron for the meringue-based item, to distinguish the two. This has caused confusion over the correct spelling. Some recipes exclude the use of macaroon to refer to this French confection while others treat the two as synonymous.

The two food items are different, and the terms in English distinguish them. Etymologically, the word macaroon is simply an Anglicisation of the French word macaron (compare balloon, from French ballon). Multiple pronunciations are technically correct depending on personal preference and context. In a Slate article on the topic, Stanford professor of linguistics and computer science Dan Jurafsky indicates that "macaron" (also, "macaron parisien", or "le macaron Gerbet") is the correct spelling for the confection.

A macaron is made by combining icing sugar and ground almonds until fine. In a separate bowl, egg whites that are beaten until a meringue-like texture. The two elements are then folded together until they are the consistency of "shaving foam", and then are piped, left to form a skin, and baked. Sometimes, a filling is added. There are two methods to making a macaron - the "French" method and the "Italian" method. The difference between the two is the way the meringue is made - either Italian or French meringue can be combined with ground almonds. There is also an "American" method.

Flavors of macarons available in America are available in respect to the general tastes of the public. These include flavors such as mint chocolate chip, peanut butter and jelly, snickers, peach champagne, pistachio, strawberry cheesecake, candy corn, salted pretzel, chocolate peanut butter, oatmeal raisin, candy cane, cinnamon, maple bacon, pumpkin, and salted caramel popcorn.

Macarons have been produced in the Venetian monasteries since the 8th century A.D. During the Renaissance, Catherine de' Medici's Italian pastry chefs made them when she brought them with her to France in 1533 upon marrying Henry II of France. Larousse Gastronomique cites the macaron was created in 1791 in a convent near Cormery. In 1792, macarons began to gain fame when two Carmelite nuns, seeking asylum in Nancy during the French Revolution, baked and sold the macaron cookies in order to pay for their housing. These nuns became known as the "Macaron Sisters". In these early stages, macarons were served without special flavors or fillings.

It was not until the 1830s that macarons began to be served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling, was originally called the "Gerbet" or the "Paris macaron." Pierre Desfontaines of the French pâtisserie Ladurée has sometimes been credited with its creation in the early part of the 20th century, but another baker, Claude Gerbet, also claims to have invented it. French macaron bakeries became trendy in North America in the 2010s.

Chocolate Macaron Recipe From WikiHow

Chocolate Macaron

Chocolate Macaron Cookie 1 ½ cups confectioners' sugar ⅔ cup almond flour 2 tablespoons cocoa powder

Pinch of salt 3 egg whites, room temperature 5 tablespoons granulated sugar

Chocolate Filling ½ cup cream 2 tablespoons chocolate chips or shaved chocolate

Chocolate Macaron Cookie: Preheat the oven to 280 °F (138 °C). Macaron halves are baked at a very low heat so that they will rise gently and not collapse. If your oven tends to run hot, you may want to bake the macarons with the oven door slightly ajar. Line baking sheets with parchment paper. Since these confections are so delicate, it's necessary to use parchment paper so they won't stick to the baking sheet. Mix the almond flour base. Place the almond flour, confectioners' sugar, salt and cocoa in a bowl. Use a whisk to mix the ingredients until they are fully incorporated. Be sure no lumps remain in the mixture. If your almond flour is coarse, run the mixture through the food processor to grind it fine. Don't grind it for too long, though, or the mixture will turn to almond butter. If you don't want to make chocolate macarons, leave out the cocoa powder.

Beat the egg whites and add sugar. Place the egg whites in a metal bowl and either whisk or beat them until they form white, stiff peaks. Be sure the bowl is completely dry and clean, or the eggs won't form peaks. Add the sugar and beat until the peaks become stiffer and turn glossy. At this point you can beat in flavorings such as vanilla, peppermint extract, or almond extract to the wet batter. Add about a teaspoon of your favorite flavoring. Mix in drops of food coloring to make the macarons more colorful. Match the color to the flavor you have chosen for a nice effect. Keep in mind that macarons tend to lighten when baked, so you may want to add in an extra drop of food coloring in order to achieve the desired shade.

Fold the batter ingredients together. Gently fold the almond meal mixture into the egg white mixture in two parts. Fold in half of the almond meal mixture with a spatula until the ingredients are just combined. Add the second half of the almond meal mixture and fold it in until just combined.

Punch the batter: In order to produce macarons with the classic soft, chewy texture, the batter must be "punched." Use the back of a spoon or a spatula to push down in the center of the batter, scrape the batter from the sides to the center, then push down again. Keep punching the batter in this way until it begins to look loose and pudding-like in texture. You'll probably need to punch the batter about 10 - 12 times before it's ready. Make sure you stop when the batter looks like pudding; if you punch it too many times, it will become runny, which ruins the consistency of the batter.

Baking the batter for the macron: Fill a pastry bag with batter. You can use the same type of pastry bag you'd use for icing. Fit it with a large circular icing tip. Fill the bag with macaron batter, then twist the end closed so that the batter won't escape.

If you don't own a pastry bag, you can make your own by using a plastic sandwich bag. Cut off one of the corners, then fit it with the icing tip. Experiment with different icing tips. Most bakers make macarons in the classic round shape, but if all you have is a star-shaped tip, give it a try!

Pipe the batter onto the baking sheets. Squeeze the pastry bag and pipe 3-inch circles of batter onto the baking sheet. The batter circles will spread a little, so give them plenty of space. Try to squeeze the exact same amount of batter for each circle, so the halves of the macaron come out to be the same size. Now hold each baking sheet about an inch over the countertop and let it drop. Do this about 3 times with each sheet; this helps the batter settle.

Let the batter rest. Keep the baking sheets at room temperature for about 15 minutes. The macarons are ready to bake when a dry crust has formed over their surfaces. Touch your finger gently to the top of a macaron; if the batter doesn't stick, it's time to put them in the oven.

Baking the macaron halves: Place the baking sheets in the oven. Bake the macaron halves for 15 minutes, or slightly longer if necessary. The macarons are finished when they have a slightly hard crust and are soft, but not gooey, on the inside. When they're done, remove them from the oven and allow them to cool completely. You can open the oven door after a couple of minutes to let any humidity escape. This helps the macarons rise and take the correct shape. Don't over bake the macarons, or they'll brown on top and the texture won't be quite right. Baking macarons is a fussy process, and takes a lot of practice. If your macarons fall on the first try, consider changing the temperature or cooking time in the future.

Making The Filling: Heat the cream. Place it in a saucepan over medium heat. Stir the cream as it heats, and remove it once it begins to steam. Do not let it come to a boil. You could also heat the cream in the microwave in a microwave-safe bowl.

Pour the cream over the chocolate. Let the hot cream melt the chocolate for a minute or two, then use a spoon to stir the mixture together until it becomes a smooth, creamy chocolate ganache. Spoon the filling into a clean pastry bag. This will make it easier to pipe the filling onto the macarons as you fill them. Fit the pastry bag (or sandwich bag) with a small icing tip.

Consider other fillings. Chocolate ganache is a popular macaron filling, but there are many other fillings to choose from. Try a simple buttercream filling, either plain or flavored with your favorite extract. If you like fruity fillings, raspberry, apricot, or blueberry jam make great choices.

Assembling The Macarons: Loosen the macaron halves. Use an offset spatula to gently lift the cooled halves from the parchment paper and turn them over so that their flat sides are facing up. It's easy to crush macaron halves, so be sure to handle them with care. To help the macarons cool down quickly, baker Eric Lanlard recommends lifting the parchment paper and pouring a little cold water beneath the sheet and the paper. This will create steam, enabling you to remove the macarons with ease.

Pipe the filling onto half of the macaron halves. Position the icing tip in the center of the macaron half and squeeze about a teaspoon of filling onto the macaron. Repeat with half of the macaron halves you baked. Cover the filling with another macaron half. Gently position a second macaron half over the filling and lightly press it down, so that you've formed a sandwich. Continue with the remaining macaron halves until all of the macarons have been assembled.

Enjoy the macarons from the oven, or store them in an airtight container for later use. They will keep for several days in the refrigerator.

Text Credits: Wikipedia || WikiHow
Image Credit: WikiHow Chocolate Peanutbutter Macron Photo by WikihowSaver via Flickr/CreativeCommons

Fa Gao Chinese Prosperity Cake

Fa gao (simplified Chinese: 发糕; traditional Chinese: 發粿; Pe̍h-ōe-jī: hoat-koé) is a Chinese cupcake-like pastry, most commonly consumed on the Chinese new year, that is made of flour (usually rice flour), leavening (traditionally yeast, but can be chemical leavening), sugar or another sweetener, steamed (instead of baked), until the top splits into a characteristic "split top" of four segments. The batter is typically left to rest for fermentation prior to being steam-cooked.

The name of the cake is a pun, as "fa" means both "prosperity" and "raised (leavened)", so "fa gao" means both "prosperity cake" and "raised (leavened) cake". These cakes, when used to encourage prosperity in the new year, are often dyed bright colors. Chinese New Year also known as the "Spring Festival" (simplified Chinese 春节; traditional Chinese 春節; Pinyin: Chūn Jié) in modern Mainland China, is an important Chinese festival celebrated at the turn of the traditional lunisolar Chinese calendar. Celebrations traditionally run from the evening preceding the first day, to the Lantern Festival on the 15th day of the first calendar month. The first day of the New Year falls on the new moon between 21 January and 20 February. In 2017, the first day of the Chinese New Year is on Saturday, 28 January, initiating the year of the Rooster.

The New Year festival is centuries old and gains significance because of several myths and traditions. Traditionally, the festival was a time to honor deities as well as ancestors. Chinese New Year is celebrated in countries and territories with significant Chinese populations, including Mainland China, Hong Kong, Macau, Taiwan, Singapore, Indonesia, Malaysia, Thailand, Vietnam, Cambodia, Mauritius and Australia, and the Philippines. Chinese New Year is considered a major holiday for the Chinese and has had influence on the lunar new year celebrations of its geographic neighbors.

Within China, regional customs and traditions concerning the celebration of the Chinese New Year vary widely. Often, the evening preceding Chinese New Year's Day is an occasion for Chinese families to gather for the annual reunion dinner. It is also traditional for every family to thoroughly cleanse the house, in order to sweep away any ill-fortune and to make way for good incoming luck. Windows and doors will be decorated with red color paper-cuts and couplets with popular themes of "good fortune" or "happiness", "wealth", and "longevity". Other activities include lighting firecrackers and giving money in red paper envelopes. Among about one third of the Mainland population, or 500 million Northerners, dumplings (especially those of vegetarian fillings) feature prominently in the meals celebrating the festival. Gung Hay Fat Choy Happy Lunar New Year 2017 The Year Of The Rooster.

Fa Gao Chinese Prosperity Cake Recipe From Knowing Food

Fa Gao

2 Cups Rice Flour 1 Cup Brown Sugar 1 & 1/2 Cups Hot Water

3/4 Cups Plain Flour 1 Tablespoon Baking Powder 2 to 4 Drops Red Food Coloring*

[Editor's Note: The red food coloring is optional. i have included it with the recipe as red is a traditional good luck color in Chinese culture. 2 to 4 drops is a suggested amount depending upon how deep a shade of red is desired.]

Sieve the dry ingredients [except the sugar] together. Add the sugar into the 1 & 1/2 cups of measured hot water and stir until sugar disolves. Mix the sugar water with the dry ingredients. Pour the mixture into molds [*cupcake paper should be placed in the molds prior to pouring]. A steamer is needed to cook the cakes. Bring the water in the steamer to a boil. Place molds into the steamer to steam on high heat for 25 minutes.

Text Credits: Wikipedia||Wikipedia||Knowing Food||Image Credit: YtowerCookingChannel

Gluten-Free Foods

luten-free. A phrase that has been known to have a polarizing response. i must confess that i was among those whose reaction upon hearing the phrase "gluten-free", was not a positive one. i was of the thought that most people going on ad nauseum about gluten-free dietary choices were extolling its virtues not because they truly had a health concern such as celiac disease, but rather because they wanted to sound hip & trendy, vis-a-vis the latest culinary trend---similar to when everyone & their nutritionist couldn't stop saying that acai should be a part of everyone's diet. That is not to say that acai is not beneficial but many were speaking of it as if you would surely drop dead sooner rather than later if it was not on your shopping list. As the saying goes 'never say never'---i am a recent convert to adding gluten-free items to my cupboard, refrigerator, and recipe file. i am fortunate in that i do not have celiac disease, but i have recently discovered the health benefits of incorporating gluten-free products to my dietary choices.

A few months ago i had tendonitis in my right metatarsal. The pain was intense. i was hoping for a cortisone injection but the doctor treating me declined to do so. When the doctor would not give me a specific reason as to why this treatment would not be given other than to say "I wouldn't recommend it" i decided to look for alternatives. i had an acupuncture treatment. An interesting experience. It offered some relief but the cost & travel time to the practitioner was prohibitive. Since we are what we eat, i researched which foods are natural anti-inflammatories. In addition to learning which foods are natural anti-inflammatories, i learned that gluten exacerbates inflammation. Even though i did not need or intend to go completely gluten-free, i discovered there were more foods and spices than i'd initially thought that were and/or could be made so. Rice, soy milk, pineapple, tumeric, ginger, crackers, cookies, pie shells, flour, cereal, etc.

~
What precisely is gluten? From wikipedia: Gluten (from Latin gluten, "glue") is a protein composite found in wheat and related grains, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture.

Gluten is the composite of two storage proteins, gliadin and a glutenin, and is conjoined with starch in the endosperm of various grass-related grains. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.

The fruit of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination. True gluten is limited to certain members of the grass family. The stored proteins of maize and rice are sometimes called glutens, but their proteins differ from true gluten.

Gluten is extracted from flour by kneading the flour, agglomerating the gluten into an elastic network, a dough, and then washing out the starch. Starch granules disperse in cold/low-temperature water, and the dispersed starch is sedimented and dried. If a saline solution is used instead of water, a purer protein is obtained, with certain harmless impurities departing to the solution with the starch. Where starch is the prime product, cold water is the favored solvent because the impurities depart from the gluten.

In home or restaurant cooking, a ball of wheat flour dough is kneaded under water until the starch disperses out. In industrial production, a slurry of wheat flour is kneaded vigorously by machinery until the gluten agglomerates into a mass. This mass is collected by centrifugation, then transported through several stages integrated in a continuous process. About 65% of the water in the wet gluten is removed by means of a screw press; the remainder is sprayed through an atomizer nozzle into a drying chamber, where it remains at an elevated temperature a short time to evaporate the water without denaturing the gluten. The process yields a flour-like powder with a 7% moisture content, which is air cooled and pneumatically transported to a receiving vessel. In the final step, the collected gluten is sifted and milled to produce a uniform product. In August 2013, FDA issued a final rule, effective August 2014, that defined the term "gluten-free" for voluntary use in the labeling of foods as meaning that the amount of gluten contained in the food is below 20 parts per million.

~
After trying several products, some of the gluten-free items that made the final cut for my shopping list are: Arrowhead Mills Organic Gluten-Free Pancake & Baking Mix [0g trans fat], Wholly Wholesome Gluten-Free 9"Pie Shells [2 to the package], Silk lactose and gluten-free milk, Applegate Naturals Gluten-Free Frozen Chicken Tenders, Canyon Bakehouse Gluten-Free Wholegrain Cinnamon Raisin Bread and Gluten-Free Wholegrain White Bread, and my all-time fav for satisfying my sweet-tooth, Pillsbury Gluten-Free Chocolate Chip Cookie Dough [Do Not Eat Raw].

Applegate Naturals Gluten-Free Frozen Chicken Tenders are very tasty but the amount of strips compared to the yield i get when making them from scratch means a preference for making from scratch to save some scratch. Instead of breasts i used boneless skinless thighs [less fat].

sookietex' Gluten-Free Fried Boneless Skinless Chicken Thighs Recipe

2 pkgs of 4 pieces boneless skinless chicken thighs 3 large eggs 1/2 cup Silk Gluten-Free Lactose Free Milk Honey [approx 1 teaspoon; this ingredient's measurement is drizzled to taste] 4 Tablespoons vegetable oil

1 cup Arrowhead Mills Organic Gluten-Free Pancake & Baking Mix 1/4 teaspoon coarse sea salt 1/4 teaspoon coarse black pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon dried parsley 1/4 teaspoon ginger powder 1/4 teaspoon dried rosemary 1 teaspoon poultry seasoning [When i cook i'm of the pinch/dash school i sometimes use more sometimes less than the measurements indicated]

Lightly beat the eggs, add to the milk and honey mixture to create a batter. Thoroughly rinse then pierce the chicken pieces and place into the batter. In a separate bowl combine the gluten-free mix and other dry ingredients. Transfer the chicken from the batter to the seasoned gluten-free mixture. Thoroughly coat chicken. Coat frying pan [preferably a non-stick pan] with vegetable oil. If more than 4 Tablespoons of oil are needed, add as necessary. Fry chicken for 20 mins [or until thoroughly done] on each side. Covering the pan while frying is suggested to retain moistness & reduce oil splatter. As always when frying take care to not be splattered by hot oil. Side dish serving suggestion: turmeric seasoned rice with mushrooms peas vidalia and red onion.



Text Credit: Wikipedia || Image Credit: The Letter G

Gazpacho

Gazpacho (Spanish pronunciation: [ɡaθˈpatʃo, ɡahˈpatʃo]) is a soup made of raw vegetables and served cold, usually with a tomato base, originating in the southern Spanish region of Andalusia. Gazpacho is widely eaten in Spain and neighbouring Portugal (Portuguese pronunciation: [ɡɐʃˈpaʃu], spelling gaspacho), particularly during the hot summers, as it is refreshing and cool.

Gazpacho has ancient roots. There are a number of theories of its origin, including as an Arab soup of bread, olive oil, water and garlic that arrived in Spain and Portugal with the Moors, or via the Romans with the addition of vinegar. Once in Spain, it became a part of Andalusian cuisine, particularly Córdoba and Seville, using stale bread, garlic, olive oil, salt, and vinegar, similar to ajoblanco.

There are many modern variations of gazpacho, often in different colors and omitting the tomatoes and bread in favor of avocados, cucumbers, parsley, watermelon, grapes, meat stock, seafood, and other ingredients. In Andalusia, most gazpacho recipes typically include stale bread, tomato, cucumber, bell pepper, onion and garlic, olive oil, wine vinegar, water, and salt.

Traditionally, gazpacho was made by pounding the vegetables in a mortar with a pestle; this more laborious method is still sometimes used as it helps keep the gazpacho cool and avoids the foam and the completely smooth consistency created by blenders and food processors. A traditional way of preparation is to pound garlic cloves in a mortar, add a little soaked stale bread, then olive oil and salt, to make a paste. Then very ripe tomatoes and vinegar are added.

In the historical description of gazpacho it was remarked [by whom?] that the original recipe uses bread, water, vinegar, oil and salt. This recipe is very old in the Iberian Peninsula, going back to Roman times.[citation needed] Every Andalusian region or comarca has its own variety. The humble gazpacho became a very deeply rooted food for peasants and shepherds in the south of Spain.

The basic gazpacho gave rise to many variants, some also called gazpacho, others not; some authors have tried to classify all these variations. Gazpachos may be classified by colour: the most usual red ones (which contain tomato), white ones (which contain no tomato, but include dried fruits), and green ones (which are white but contain some spices that make them green). These variants have their basic ingredients in common, garlic paste which works as an emulsifier, bread, olive oil, vinegar and salt. To the traditional ingredients red fruits such as strawberries, muskmelon, etc., may be added, making the gazpacho a bit sweeter.

Gazpacho may be served as a starter, main dish, or tapa.

Ingredients, texture, and how thick the gazpacho is made vary regionally and between families. Similar cold raw soups such as salmorejo, porra antequerana and ajoblanco, are also popular in Andalusia, although not as widespread as gazpacho. Gazpacho manchego, despite its name, is a meat stew, served hot, not a variation on the cold vegetable soup.

Gazpacho Recipe From Wikibooks Cookbook

Gazpacho

1 lb tomatoes 1/2 lb green bell peppers 1/2 cucumber clove of garlic [Optional for thicker soup: 2 oz white bread] 2-3 days old

1/2 mild Spanish onion 1 tbsp white or red wine vinegar 2 tbsp olive oil 1/3 pt iced water sea salt and black pepper ice cubes 1/4 chili pepper [seeds removed] cilantro

Garni: 1 tomato, skinned 1/2 green pepper 1/4 peeled cucumber cubed bread

Skin the tomatoes and cut into quarters. Remove seeds and stalks from peppers. Peel the cucumber and cut into chunks. Tear up the bread and soak it in water for 30 minutes and then squeeze it dry. Cut up the onion.

Blend all the ingredients until roughly chopped, not too fine, because the soup should have texture and discernible vegetable bits. Pour into large bowl with some ice, add salt and pepper. Then prepare the garni. Dice the bread and fry it in a little olive oil until brown. Chop the other vegetables finely. Serve in separate little bowls on the table, so that guests can sprinkle on their own toppings.

Serve chilled.


Text Credits: Wikipedia || Gazpacho Wikibooks Cookbook

Image Credit: Gazpacho: Photo by centerbilder wikimedia CreativeCommons

Phở Bò [Vietnamese Beef Noodle Soup] Phở Gà [Vietnamese Chicken Noodle Soup] & Vegetarian Phở

Phở or pho is a Vietnamese noodle soup consisting of broth, linguine-shaped rice noodles called bánh phở, a few herbs, and meat. It is primarily served with either beef or chicken. Pho is a popular street food in Vietnam and the specialty of a number of restaurant chains around the world. Southern Vietnamese eat it for breakfast and occasionally lunch, whereas northerners eat it at any time of day.

Pho originated in the early 20th century in northern Vietnam. War refugees later popularized it in the rest of Vietnam and the world. Because pho's origins are poorly documented,there is significant disagreement over the cultural influences that led to its development in Vietnam, as well as the etymology of the word itself.

The Hanoi and Saigon styles of pho differ by noodle width, sweetness of broth, and choice of herbs. A related beef noodle soup, bún bò Huế, is associated with Huế in central Vietnam.

Pho originated in the early 20th century in northern Vietnam, apparently southeast of Hanoi in Nam Định Province, then a substantial textile market. The traditional home of pho is reputed to be the villages of Vân Cù and Dao Cù (or Giao Cù) in Đông Xuân commune, Nam Trực District, Nam Định Province. According to villagers, pho was eaten in Vân Cù long before the French colonial period when it was popularized.

Pho was originally sold at dawn and dusk by roaming street vendors, who shouldered mobile kitchens on carrying poles (gánh phở). From the pole hung two wooden cabinets, one housing a cauldron over a wood fire, the other storing noodles, spices, cookware, and space to prepare a bowl of pho. Pho vendors kept their heads warm with distinctive, disheveled felt hats called mũ phở.

Hanoi's first two fixed pho stands were a Vietnamese-owned Cát Tường on Cầu Gỗ Street and a Chinese-owned stand in front of Bờ Hồ tram stop. They were joined in 1918 by two more on Quạt Row and Đồng Row. Around 1925, a Vân Cù villager named Vạn opened the first "Nam Định style" pho stand in Hanoi. Gánh phở declined in number around 1936–1946 in favor of stationary eateries.

From WikiCookbook

Phở Bò [Vietnamese Beef Noodle Soup]

Broth Ingredients: 2 large white onions - chopped into quarters 1 tablespoon of vegetable or peanut oil 5 lbs of beef bones [choose ones with a bit of meat on them] 1 small knob of ginger - chopped 2 medium daikon [white radish] chopped into quarters 1 small cinnamon stick 2 cardamom pods - whole 4 cloves - whole 1 Star Anise 1 tablespoon whole black peppercorn

Serving Ingredients: Phở noodles [broad rice noodle] soaked in hot water until soft and drained Finely sliced scallions Chopped coriander leaf Finely sliced beef sirloin

Condiments: Chili peppers Bean sprouts Thai Basil Nước mắm [Fish Sauce] Hot sauce Hoisin sauce Black pepper

Fry onions in oil until lightly browned. Remove and drain. Rinse the beef bones, place in a stockpot, cover with cold water, and bring slowly to a boil. Reduce heat and simmer, uncovered, for 10-15 minutes. For a clear broth skim off foam. After this initial cooking, add cooked onions, ginger, cinnamon, cardamom, star anise, cloves, garlic and peppercorns. Bring to a boil again and gently simmer the stock, partially covered, for a minimum of 6 hours but up to 12 hours if you can, skimming regularly. If necessary, add more water to keep the bones covered. Strain stock to remove the vegetable and spices and discard them. Return the broth to the stove to keep it boiling hot.

In a large soup bowl, place a handful of cooled Phở noodles, top with thinly sliced raw beef, and ladle on generous amounts of steaming hot broth, which will cook the raw beef. Garnish with sliced onions, scallions and coriander, and serve immediately.

Place condiments on a large serving plate. It's not necessary to add any of the condiments to the soup, but adding a few basil leaves, a squeeze of lime, and some bean sprouts, is customary. Traditionally, the dish is prepared using fatty meats, but this is not a necessity. Some other traditional serving ingredients include beef tendon, beef shank, beef tripe and meatballs. The fish sauce, hot sauce, and hoisin sauce, can either be added directly into the soup or placed in a small bowl for dipping the meat and noodles. Some take small bites of very hot chili peppers while eating the soup to spice up the meal. Proceed with caution! And enjoy!

From WikiCookbook

Phở Gà [Vietnamese Chicken Noodle Soup]

Phở noodles [broad rice noodle] Broth Ingredients: 1 small to medium chicken (whole) 12 cups chicken broth 3-4 slices of fresh ginger (whole) 1 medium brown onion, peeled (whole) 1 tbsp of salt or more (to taste) Fish sauce, to taste

Seasoning Pouch: 1 tsp. fennel seed 1 tsp. peppercorns 3 whole star anise 1-2 dried cardamom pods 1/2 stick cinnamon 3 whole cloves

Finishing Touches: Diced cilantro and green onion A few fresh basil leaves, torn Fresh bean sprouts Thinly sliced brown or white onion [several pieces per serving] Hoisin Sauce [1 tsp per serving, or to taste] Lime [squeezed into broth before eating Jalapeños, serranos, or other chilli peppers Sriracha or similar chilli sauce Additional fish sauce

Combine ingredients for seasoning pouch in a small strainer or a pouch made from cheesecloth and twine. In a large stock pot, boil broth ingredients together with seasoning pouch until the chicken is thoroughly cooked. Remove the chicken and strain broth back into the pot for additional simmering. Once the chicken is cool, pull apart the meat into bite sized pieces and discard bones. In a separate pot, boil the "Pho" noodles in sufficient water. Stop when they're no longer chewy [basically the way you'd boil spaghetti]. Make sure you don't overdo it or the noodles will fall apart and you'll end up with porridge. When done, pour the noodles into a colander and rinse them with lukewarm water. Then, leave them to drain. Once the noodles have drained, add them to a bowl. Combine the chicken, "finishing touches" [see above], and enough broth to cover the noodles. Enjoy!

From The Well Chick Project

Vegetarian Phở

Faux Phở Noodles - Gluten-free brown rice noodles or Zuccini noodles

Spices: 6 star anise pods 5 whole cloves 2 tsp whole coriander seeds 1 green cardamom pod 1 Tbsp black peppercorns 1 large cinnamon stick

Broth: 1 large onion peeled and quartered 1 piece fresh ginger 3-inches 3 quarts water 1 1/2 large leeks tough ends cut away, halved lengthwise, cleaned and cut in thick slices 2 medium turnips peeled and cut in wedges 3 large carrots peeled and sliced thick 4 dried shitake mushrooms [can substitute 2 ounces fresh mushroom stems]

1 head garlic cut in half 2 stalks lemongrass trimmed, smashed with a knife, and sliced salt to taste 1 Tbsp low-sodium miso Eden's Shiro brand is a great low-sodium option 1 tbsp coconut sugar may use raw brown or other sugar, as available 1-2 Tbsp fish sauce (nuoc mam), to taste [optional; vegans can omit or sub soy sauce]

Fresh Vegetables, Tofu, & Garni: 4 large zucchini [optional; may substitute with cooked rice noodles] 8 cups vegetables of choice, lightly cooked [The Well Chick Project veggie recommendation: broccoli florets, sliced medallion carrots, canned/whole straw mushrooms] pan-fried tofu slices lime slices [for garnish] hoisin sauce [for garnish] Sriracha sauce [for garnish] bean sprouts [for garnish]

Spices: In a pan over medium-low heat, toast the star anise, cloves, coriander seeds, cardamom pod, black peppercorns, and cinnamon stick for 2 to 3 minutes, or until fragrant. Put the spices in a spice bag, or tea leaf bag, and set aside. Broth: Scorch the onion and ginger in a pan over medium-high heat. Turn the pieces until they are scorched black in places on all sides. Slice the ginger lengthwise. Combine the scorched onion and ginger with the water, leeks, turnips, carrots, mushroom stems (or dried shiitakes), garlic, lemongrass, miso, salt to taste and 1 tablespoon coconut sugar in a large soup pot and bring to a boil. Add the spice bag.

COOKING METHOD A. If using Wonderbag: Add the fish sauce, if using. Immediately transfer the pot to the Wonderbag, and leave to cook overnight, or 8 hours. [The longer the broth slow cooks, the more intense the flavor.]

COOKING METHOD B. If using traditional stovetop method: Reduce the heat, cover and simmer for 1 hour. Add the fish sauce, if using, and simmer for another hour [2 hours total, with or without the fish sauce.]

Strain through a cheesecloth-lined strainer. [Discard the broth vegetables, or save for some other use.] Taste and adjust salt and sugar. If serving immediately, ladle the hot broth over bowls filled with zuccini noodles or gluten-free brown rice noodles, fried tofu and vegetables. Allow diners to add their own garni.

If serving with zuccini noodles, select the appropriate blade for your spiral slicer, and process the zucchini noodles accordingly. Boil briefly for 3 or so minutes, according to how al dente you like your veggie pasta. Do not overcook. [Remember that in the end they will be served in a hot broth that will continue to simmer them.] Drain and divide equally among bowls. [If serving with white or brown rice noodles, cook according to package directions and divide equally among bowls.] Prepare vegetables of choice. If using raw broccoli and carrot slices, blanch for 1 minute in boiling water and rinse with cool water. If using canned whole straw mushrooms, rinse well. Rinse and drain bean sprouts. Divide equal amounts among bowls. Divide tofu slices equally among bowls. Allow each diner to season their bowl of pho to taste with lime wedges, Sriracha sauce and hoisin sauce. Enjoy!

[The Well Chick Project Recommendation: If you're avoiding sugar, feel free to experiment with whatever sugar substitute you feel comfortable. Or, omit altogether.]


Text Credits: Wikipedia || WikiCookbook || WikiCookbook|| TheWellChickProject || Image Credits: WikiCommons || Jeanette's Healthy Living

Chocolate Molten Lava Cake

Molten chocolate cake or lava cake is a popular dessert that combines the elements of a flourless chocolate cake (sometimes called a chocolate decadence cake) and a soufflé. Some other names used are chocolate fondant, chocolate moelleux and chocolate lava cake.

Molten lava cakes are always baked in ramekin dishes and have four main ingredients: butter, eggs, sugar, and chocolate. The butter and chocolate are melted together, while the eggs are either whisked with the sugar to form a thick paste, producing a denser finished product; or are separated so the egg whites can be whipped into an egg foam to provide more lift (and thus a lighter cake) when the mixture is baked.

Rather than presenting only the cake itself in a ramekin or on a plate, the baker may choose to make the cake more appealing. Fresh raspberries, a drizzling of raspberry and/or chocolate sauce, and dustings of powdered sugar may be added to enhance flavor, or a sprig of mint may look more appealing as well. For a more intense chocolate taste, the baker may also add a tablespoon of strong coffee.

The United States-based chef Jean-Georges Vongerichten claims to have invented molten chocolate cake in New York City in 1987, but the French chef and chocolatier Jacques Torres has disputed that claim, arguing that such a dish already existed in France. According to Vongerichten, he pulled a chocolate sponge cake from the oven before it was done and found that the center was still runny, but was warm and had both a good taste and a good texture. Regardless of who invented the dish, Vongerichten has been credited with popularizing it in the United States, and it is now almost a de rigueur inclusion on high-end restaurant dessert menus.

From WikiHow Recipes

Chocolate Molten Lava Cake

3/4 Cup [6oz] dark cooking chocolate 3/4 Cup [6oz] softened butter [sweetened, salted or unsalted as per preference]

3 Eggs 1/3 Cup [5oz] All Purpose Flour 1/4 tsp Baking Powder

pinch of salt ramekins in which to bake the mixture 1/2 Cup [4oz] Caster Sugar*

*Caster or castor sugar is often sold as superfine sugar in the United States. It is a pure white sugar ground down to finer particles than seen in regular table or granulated sugar. It differs from confectioners’ or powdered sugar, which typically contains corn starch as well as sugar. Caster sugar got its name because its grains are small enough to slip through the holes of a caster or shaker. Caster sugar commonly appears in recipes for mixed drinks and meringues.

Pre-heat oven to 350F degrees. Sift flour, baking powder, salt, and mix together well. Beat eggs and sugar together well until nearly white in appearance. For a fluffier cake separate the eggs and blend egg whites separately. Use a bain marie to melt the chocolate. Add the butter to the melted chocolate. Combine chocolate, eggs, and flour mixture [a rubber spatula is recommended but not essential]. Fill ramekins 2/3 full and bake mixture at 320F degrees for 10mins.


Text Credits: Wikipedia || eHow || WikiHow || Image Credit: WikimediaCommons

Cioppino aka San Francisco Seafood Stew

Cioppino is a fish stew originating in San Francisco, California. It is considered an Italian-American dish, and is related to various regional fish soups and stews of Italian cuisine. Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels, and fish all sourced from the Pacific Ocean. The seafood is then combined with fresh tomatoes in a wine sauce, and served with toasted bread, either local sourdough or French bread.

Cioppino was developed in the late 1800s primarily by Italian fishermen who settled in the North Beach neighborhood of San Francisco, many from the port city of Genoa. Originally it was made on the boats while out at sea and later became a staple as Italian restaurants proliferated in San Francisco.

The name comes from ciuppin, a word in the Ligurian dialect spoken in Genoa meaning "to chop" or "chopped," which describes the process of making the stew by chopping up various leftovers of the day's catch. Ciuppin is also the name of a classic soup from the region, similar in flavor to cioppino but with less tomato and using Mediterranean seafood cooked to the point that it falls apart.

The dish also shares its origin with other regional Italian variations of seafood stew ("zuppe di pesce (it)") similar to ciuppin, including cacciucco from Tuscany, brodetto (it) from Abruzzo, Quatàra di Porto Cesareo (it), and others. Similar dishes can be found in coastal regions throughout the Mediterranean, from Portugal to Greece. Examples of these include suquet de peix (ca) from Catalan-speaking regions of coastal Spain and bouillabaisse from Provence.

Cioppino aka San Francisco Seafood Stew

Cioppino aka San Francisco Seafood Stew Recipe From Wikibooks Cookbook

3 tablespoons olive oil 1 large fennel bulb, thinly sliced 6 ounces onion, chopped 8 ounces of celery, chopped 3 large shallots, chopped 2 teaspoons salt 4 large garlic cloves, finely chopped 3/4 teaspoon dried crushed red pepper flakes, plus more to taste 6 ounces tomato paste

2 pounds diced tomatoes 1 1/2 cups dry white wine 5 cups of water 1 bay leaf 2 pounds crabs, any type, cut into pieces 2 pounds mussels, scrubbed, debearded 1 pound scallops 1 1/2 pounds tilapia cut into two-inch chunks (or substitute any fish with a white, firm flesh) 2 loaves of San Francisco sourdough bread or any other bread with a chewy crust

This recipe calls for live mussels. Here are some safety guidelines for buying, eating and cooking live bivalves (mussels and clams): Never buy a mussel/clam that's open or cracked. Never eat a mussel/clam that won't open after cooking. Cook mussels/clams within 24 hours of purchasing. Always brush mussels/clams clean before cooking. Remove beards from mussels as well.


Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and sauté until the onion is translucent. Add the garlic and three quarters of a teaspoon of red pepper flakes, and sauté for two minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, water, crabs, celery and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer for about 30 minutes to allow the flavors to blend.
Add the mussels to the cooking liquid. Cover and cook until the mussels begin to open. This should take about five minutes. Add the scallops and fish. Simmer gently until the fish and scallops are just cooked through and all the mussels are completely open, gently stirring occasionally. This should take about another 10 minutes. Check the soup for closed mussels and throw them out. Remove the bay leaf. Season the soup, to taste, with more salt and red pepper flakes.
It's customary to serve cioppino with San Francisco sourdough bread. However, any bread with a thick, chewy crust will do.

Text Credits: Wikipedia || Wikibooks Cookbook || Image Credit: Flickr/CreativeCommons

Rabbit Stew aka Hasenpfeffer

Hasenpfeffer is a traditional German stew made from marinated rabbit or hare, cut into stewing-meat sized pieces and braised with onions and a marinade made from wine and vinegar.

Hase is German for 'hare' and Pfeffer is German for '(black) pepper,' although here it refers generically to the spices and seasonings in the dish overall, as with the German ginger cookies called pfeffernüsse. Seasonings typically include fresh cracked black pepper or whole peppercorns, and the following: salt, onions, garlic, lemon, sage, thyme, rosemary, allspice, juniper berries, cloves, and/or bay leaf.

In Bavaria and Austria, the cuisines of which have been influenced by neighboring Hungarian and Czech culinary traditions, sweet and/or hot paprika can also be an ingredient. In the North American pioneer era, German immigrants frequently cooked squirrels in the same manner.

Hasenpfeffer aka Rabbit Stew From ND State University Food and Nutrition Creative Commons

Hasenpfeffer aka Rabbit Stew

1 large or 2 small rabbits, cut in serving pieces 1 cup vinegar 1 cup beer 1 large onion, sliced 2 Tbsp. mixed pickling spices 1 tsp. salt 6 peppercorns, crushed

Flour 3 slices bacon 1 Tbsp. sugar 3 Tbsp. flour 3 gingersnaps 1/2 cup sour cream

Combine vinegar, beer, sliced onion, spices, salt and pepper in a large glass, earthenware or enamel container. Add rabbit, cover and refrigerate for 1 or 2 days, turning several times. Remove from marinade and reserve 2 cups of marinade for gravy. Pat rabbit dry. Dredge in flour.

Dice bacon and cook over moderate heat until crisp. Remove from fat and set aside. Add rabbit pieces and brown well on all sides, adding a little butter, if necessary. Sprinkle with sugar, cover and cook over moderate heat until tender, about 1 hour, adding a few tablespoons of the marinade to form steam, if necessary. Remove from the pan and keep warm.

Add 3 tablespoons of flour to the drippings, add 2 cups of the marinade and crumbled gingersnaps. Adjust seasoning. Cook and stir until smooth and thickened. Add sour cream and blend. Add rabbit and bacon bits and heat only to serving temperature.

Makes 6 servings. Per serving: 166 calories, 3 grams (g) fat and 17 g carbohydrate.

Text Credits: Wikipedia || North Dakota State University Food and Nutrition Creative Commons Image Credit: Hasenpfeffer photo by pommru Wikimedia Commons

Blame Canada For This Tasty Treat: Nanaimo Bars

The Nanaimo bar is a dessert item of Canadian origin popular across North America.

It is a bar dessert which requires no baking and is named after the west coast city of Nanaimo, British Columbia. It consists of a wafer crumb-based layer topped by a layer of light vanilla or custard flavoured butter icing which is covered with melted chocolate made from chocolate squares. Many varieties exist, consisting of different types of crumb, different flavours of icing (e.g., mint, peanut butter, coconut, mocha, butterscotch, etc.), and different types of chocolate.

The exact origin of the bar is unknown, though it is attributed to Nanaimo, British Columbia. Though the recipe was reported as appearing in the annual Ladysmith and Cowichan Women's Institute Cookbook, no such cookbook has been found and there is no record of this organization. The earliest confirmed printed copy of the recipe using the name "Nanaimo Bars" appears in the Edith Adams' prize cookbook (14th edition) from 1953. A copy of the book is on view at the Nanaimo museum.

However, following research into the origins of Nanaimo Bars, Lenore Newman writes that the same recipe was published in the Vancouver Sun earlier that same year under the name "London Fog Bar". The recipe later also appears in a publication entitled His/Her Favourite Recipes, Compiled by the Women's Association of the Brechin United Church (1957), with the recipe submitted by Joy Wilgress, a Baltimore, Maryland, native (p.52). (Brechin United Church is in Nanaimo.) This recipe also is reprinted in Kim Blank's book, Sex, Life Itself, and the Original Nanaimo Bar Recipe (Umberto Press, 1999, pp.127-29).

In 1954 the recipe "Mabel's Squares" (p.84) was published in "The Country Woman's Favorite" by the Upper Gloucester Women's Institute (New Brunswick). The recipe was submitted by Mrs. Harold Payne, the daughter of Mabel (Knowles) Scott (1883-1957). The ingredients list, quantities, and fabrication closely match the recipe found on the City of Nanaimo web site.

The first printing of recipes featuring Nanaimo Bar ingredients is found in the 1952 Women's Auxiliary to the Nanaimo Hospital Cookbook, which features three nearly identical recipes that differ only slightly from the modern Nanaimo Bar. They are referred to as the "Chocolate Square" or the "Chocolate Slice".

Other unconfirmed references date the bars back to the 1930s, when it was said to be known locally as "chocolate fridge cake". Some New Yorkers claim the recipe originated in New York and refer to them as "New York Slices". However, Tim Hortons coffee shops, a Canadian chain, sell them in New York as "Nanaimo Bars". One modern reference even refers to the bars' existing in nineteenth century Nanaimo.

The popularity of the bar in Nanaimo led local residents to mobilise to have it voted "Canada's Favourite Confection" in a National Post reader survey. In 1985, Mayor Graeme Roberts initiated a contest to find the ultimate Nanaimo bar recipe, and the recipe submitted by Joyce Hardcastle, a resident of Nanaimo, was unanimously selected by a panel of judges.

If you're visiting British Columbia, the official tourism site of Nanaimo Canada provides a map and a list of 34 places where you can find several variations of the confection including a deep fried Nanaimo bar and a Nanaimo bar tea latte.

Joyce Hardcastle's Nanaimo Bar Recipe From Foodista Creative Commons

Nanaimo Bars

Bottom Layer ½ cup unsalted butter ¼ cup sugar 5 tbsp. cocoa 1 egg beaten 1 ¼ cups graham wafer crumbs ½ c. finely chopped almonds 1 cup coconut

Second Layer ½ cup unsalted butter 2 Tbsp. and 2 Tsp. cream 2 Tbsp. vanilla custard powder 2 cups icing sugar

Third Layer 4 squares semi-sweet chocolate (1 oz. each) 2 Tbsp. unsalted butter

Bottom Layer: Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan. Second Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer. Third Layer: Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

Text Credits: Wikipedia || Nanaimo Canada || Foodista Creative Commons || Image Credit: Nanaimo Bar

Poutine ~ Canada's Delish 'Hot Mess' Dish

Poutine (/puːˈtiːn/; French: [putin], Quebec French:[put͡sɪn]

[Press the button to hear pronunciation of the word Poutine by a Quebec CA native ] 
is a common Canadian dish, originating in Quebec, made with french fries, topped with a light brown gravy-like sauce and cheese curds. This fast food dish can now be found across Canada, and is also found in some places in the northern United States and the United Kingdom.

It is sold in small diners (commonly known as cantines or casse-croûtes in Quebec) and pubs, as well as by roadside fry wagons (commonly known as cabanes à patates, literally "potato shacks"). and hockey arenas. National and international chains like New York Fries, McDonald's, A&W, KFC, Burger King, and Harvey's also sell mass-market poutine in Canada (although not always country-wide). In the basic recipe for poutine, French fries are covered with fresh cheese curds, and topped with brown gravy.

In a Quebec poutine: French fries: Usually of medium thickness, and fried (sometimes doubly) so that the inside stays soft, while the outside is crispy. Cheese curds: Fresh cheese curds are used to give the desired texture. The curd size may vary but is usually slightly smaller than bite-sized. Brown gravy:

Traditionally a light and thin chicken, veal, or turkey gravy, mildly spiced with a hint of pepper, or a sauce brune which is a combination of beef and chicken stock, a variant originating in Quebec. The gravy should be thin enough to easily filter down into the mass of fries and cheese curds.

These sauces typically also contain vinegar or a sour flavoring to balance the richness of the cheese and fries. Traditional poutine sauces (mélange à sauce poutine) are sold in Quebec, Ontario, and Maritime grocery stores in jars or cans and in powdered mix packets. Heavy beef or pork-based brown gravies are rarely used. To maintain the texture of the fries, the cheese curd and gravy are added immediately prior to serving the dish. The hot gravy is usually poured over the cold cheese curds, so that the cheese is warmed without completely melting. It is important to control the temperature, timing and the order in which the ingredients are added, so as to obtain the right food textures which is an essential part of the experience of eating poutine.

Variations ~ There are many variations of poutine. Recently, some outlets have begun to offer vegetarian gravy as an option to cater to vegetarians. Some restaurants offer poutine with such toppings as chicken, bacon, or Montreal-style smoked meat. Some such restaurants even boast a dozen or more variations of poutine. For instance, more upscale poutine with three-pepper sauce, merguez sausage, foie gras or even caviar and truffle can be found. Some variations eliminate the cheese, but most Québécois would call such a dish a frite sauce ("french fries with sauce") rather than poutine.

Shawinigan and some other regions have patate-sauce-choux where shredded raw cabbage replaces cheese. Fast food combination meals in Canada often have the option of getting french fries "poutinized" by adding cheese curds (or shredded cheese in the Prairies and Western Canada) and gravy.

 Sweet potato has been used to be a healthy alternative to french fries. The idea of adding dietary fiber and vitamins in this classic dish is widely appraised by the public. Crinkle-cut fries may be used as well. Outside Canada, poutine is found in northern border regions of the United States such as New England, the Pacific Northwest and the Upper Midwest.

These regions offer further variations of the basic dish. Cheeses other than fresh curds are commonly used (most commonly mozzarella cheese), along with beef, brown or turkey gravy. In the county culture especially, a mixed fry can also come with cooked ground beef on top and is referred to as a hamburger mix, though this is less popular than a regular mix.

Text Credit: Wikipedia || Photo Credit: Photo by PerryPlanet at wikimediacommons || Sound Credits: Pronunciation of the word Poutine || MP3 player created by sookietex at MP3player

Spam, The Canned Pre-Cooked Meat, Not Unsolicited e-mail

Spam, The Canned Pre-Cooked Meat, Not Unsolicited e-mail

Spam is a canned precooked meat product made by the Hormel Foods Corporation, first introduced in 1937. The labeled ingredients in the classic variety of Spam are chopped pork shoulder meat, with ham meat added, salt, water, modified potato starch as a binder, sugar, and sodium nitrite as a preservative. Spam's gelatinous glaze, or aspic, forms from the cooling of meat stock.

In the United States in the aftermath of World War II, a troupe of former servicewomen was assembled by Hormel Foods to promote Spam from coast to coast. The group was known as the Hormel Girls and associated the food with being patriotic. In 1948, two years after its formation, the troupe had grown to 60 women with 16 forming an orchestra. The show went on to become a radio program where the main selling point was Spam. The Hormel Girls were disbanded in 1953. Spam is still quite popular in the United States, but is sometimes associated with economic hardship because of its relatively low cost.

On average, each person on Guam consumes 16 tins of Spam each year and consumption is similar in the Commonwealth of the Northern Mariana Islands (CNMI), Hawaii, and Saipan, the CNMI's principal island. These areas have the only McDonald's restaurants that feature Spam on the menu.

Spam was introduced into the aforementioned areas, in addition to other islands in the Pacific such as Okinawa and the Philippine Islands, during the U.S. military occupation after World War II.

Since fresh meat was difficult to get to the soldiers on the front, World War II saw the largest use of Spam when it was served for breakfast, lunch, and dinner. (Some soldiers referred to Spam as "ham that didn't pass its physical" and "meatloaf without basic training".)  Soldiers commonly referred to Spam as "Special Army Meat" due to its introduction during the war. Surpluses of Spam from the soldiers' supplies made their way into native diets. Consequently, Spam is a unique part of the history and effects of U.S. influence in the Pacific.

The residents of the state of Hawaii consume the most Spam per capita in the United States. Hawaiian Burger King restaurants began serving Spam in 2007 to compete with the local McDonald's chains. In Hawaii, Spam is so popular it is sometimes referred to as "The Hawaiian Steak". One popular Spam dish in Hawaii is Spam musubi, where cooked Spam is combined with rice and nori seaweed and classified as onigiri.

The perception of Spam in Hawaii is very different from that on the mainland. Despite the large number of mainlanders who consume Spam, and the various recipes that have been made from it, Spam, along with most canned food, is often stigmatized on the mainland as "poor people's food". In Hawaii, similar canned meat products such as Treet are considered cheaper versions of canned meat than Spam. This is a result of Spam having the initial market share and its name sounding more convincing to consumers.

In these locales, varieties of Spam unavailable in other markets are sold. These include Honey Spam, Spam with Bacon, and Hot and Spicy Spam.

In the CNMI, lawyers from Hormel have threatened legal action against the local press for running articles alleging ill-effects of high Spam consumption on the health of the local population.

Spam that is sold in North America, South America, and Australia is produced in Austin, Minnesota (also known as "Spam Town USA") and in Fremont, Nebraska. Austin, Minnesota has a restaurant with a menu devoted exclusively to Spam, called "Johnny's SPAMarama Menu".

In 1963, Spam was introduced to various private and public schools in South Florida as cheap food and even for art sculptures. Due to the success of the introduction, Hormel Foods also introduced school "color-themed" spam. The first being a blue and green variety which is still traditionally used in some private schools of South Florida.

In 2007, the seven billionth can of Spam was sold.

Text Credit: Wikipedia || Image Credit: TJSLabs

Roast Leg of Lamb

During my childhood the traditional main course for Easter was either ham or lamb. As this site has already dished up the ham we will now do the lamb.

Leg of lamb is a whole leg. Saddle of lamb is the two loins with the hip. Leg and saddle are usually roasted, though the leg is sometimes boiled. Lamb shank is a cut of meat from the upper part of the leg.

Forequarter meat of sheep, as of other mammals, includes more connective tissue than some other cuts, and, if not from a young lamb, is best cooked slowly using either a moist method, such as braising or stewing, or by slow roasting or American barbecuing. It is, in some countries, sold already chopped or diced.

The fell is the thin, paper-like covering on the outer fat. It should not be removed from roasts and legs because it helps these cuts retain their shape and juiciness during cooking. The fell has usually been removed at the market from smaller cuts, such as chops.

Lamb, hogget, and mutton (UK, Canada, New Zealand and Australia) are terms for the meat of domestic sheep (species Ovis aries) at different ages. A sheep in its first year is called a lamb; and its meat is also called lamb.

The meat of a juvenile sheep older than one year is hogget; outside North America this was also a term for the living animal, but this meaning is now largely obsolete. The meat of an adult sheep is mutton, a term only used for the meat, not the living animals.

Lamb is the most expensive of the three types, and in recent decades sheep-meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. The stronger tasting mutton is now hard to find in many areas, despite the efforts of the Mutton Renaissance Campaign in the UK. In Australia, the leg of lamb roast is considered the national dish. Commonly served on a Sunday or any other special occasion. The term prime lamb is often used to refer to lambs raised for meat. Other languages, for example French and Italian, make similar, or even more detailed, distinctions between sheep meat by age and sometimes by gender, though they generally lack the particular habit of English in having different terms for the living animal and its meat.

From Wikibooks Cookbook

Roast Lamb

Leg of lamb (bone on or off), approximately 3.3 lbs [feeds 4 people] 6 x whole fresh garlic cloves, peeled 3 sprigs fresh rosemary Salt

3 Tablespoons butter or 2 Tablespoons vegetable oil Vegetables [wikiHOW suggests: 6 potatos, 4 large carrots, 1 1/2 cups peas] Of course whichever vegetables are preferred by yourself/your guests may be substituted

Preheat the oven to 350ºF. Put butter or oil in baking dish. Place the dish in the oven to heat up. Prepare the leg of lamb. Using a sharp knife, plunge into the meat, making three incisions in top side (approx. 1.1 inches deep) and three similar incisions on bottom side. Into each incision, insert one peeled clove of garlic and a sprig of rosemary. Rub a thick layer of salt [Recipes Damage In The Kitchen editor's note: coarse salt is suggested] all over the surface of the piece of lamb.

This assists with cooking a 'crunchy' skin. Wearing oven mitts, remove the baking dish from oven and place the prepared lamb into the middle of it. Put the dish back in oven and set the timer for 30 minutes (25 minutes for a fan forced oven). The cooking time for lamb is generally 30 minutes per 1.10 pounds. Peel and chop the vegetables. Note that the vegetables will take 1 hour to roast. After 30 minutes, remove the lamb in the baking dish from the oven. Spoon the oil in the base of the dish all over the lamb leg. Place the prepared vegetables around the lamb leg and return the dish to the oven.

Set the timer for 30 minutes. After 30 minutes, again remove the baking dish from the oven. Spoon the dish oil over both the lamb leg and all of the vegetables. Again, return to the oven. Set the timer another for 30 minutes. Prepare the other necessities for serving the lamb. The following sub-steps will use up the last 15 minutes of roast cooking time: Fifteen minutes after this latest return of the lamb to the oven, put the peas in a saucepan of water on the stove. Heat to boil. Remove the lamb and vegetables dish from oven. Remember to turn off the oven. Place the lamb on a plate. Cover with foil for 5-7 minutes to 'rest'. This means that it will drain off excess fluids. Use this time to drain and serve peas, serve out vegetables. Serve. When the lamb has 'rested', slice the lamb and serve with the roasted vegetables.

Text Credits: Wikipedia WikiHow wikibooks cookbook
Image Credit: wikimediacommons

Grilled Cheese Sandwich

National Grilled Cheese Day is April 12th

Cooked bread and cheese is an ancient food, according to food historians, popular across the world in many cultures; evidence indicates that in the U.S., the modern version of the grilled cheese sandwich originated in the 1920s when inexpensive sliced bread and American cheese became easily available.[citation needed] The cheese dream became popular during the Great Depression.

It was originally made as an open sandwich, but the top slice of bread became common by the 1960s. U.S. government cookbooks describe Navy cooks broiling "American cheese filling sandwiches" during World War II. Many versions of the grilled cheese sandwich can now be found on restaurant menus across the United States.

Uncooked cheese sandwiches simply require assembly of the cheese slices on the bread, along with any additions and condiments.

A grilled cheese sandwich is assembled and then heated until the bread crisps and the cheese melts, sometimes combined with an additional ingredient such as peppers, tomatoes or onions. Several different methods of heating the sandwich are used, depending on the region and personal preference. Common methods include being cooked on a griddle, grilled, fried in a pan or made in a panini grill or sandwich toaster (this method is more common in the United Kingdom where the sandwiches are normally called "toasted sandwiches" or "toasties").

When making grilled cheese on an open griddle or pan, one side is cooked first, then the sandwich is flipped and cooked on the other side. The sandwich is finished when both sides are toasted and the cheese has melted. Butter, oil, or mayonnaise may first be spread on either the bread or the cooking surface in the case of butter and oil. An alternative technique is to toast or grill each half of the sandwich separately, then combine them. Another method sometimes referred as an "inside out" grilled cheese has an extra layer of cheese put on the outside of each side and cooked, causing the cheese to caramelize into a crispy outer layer.

When using butter best results are achieved at a medium heat. This prevents the milk solids in butter from burning and allows sufficient time for heat to thoroughly penetrate the sandwich and melt the cheese without burning the bread. A crispy golden-brown crust with a melted cheese center is a commonly preferred level of preparedness. Cooking times can vary depending on pan dimensions, ability to control the intensity of the heat source, bread type, cheese variety and overall thickness of pre-cooked sandwich.

Text Credit: Wikipedia || Image Credit wikicommons