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FareShare Gazette Recipes -- January 2008 - F's
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* Exported from MasterCook * Falafel Roll with Tomatillo-Yellow Pepper Salsa - Vegan Recipe By : Low-Fat and Fast by Joanne Leonard, Vegetarian Times Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Roll: 1 cup falafel mix 1/2 cup mesa harina -- or cornmeal (see note) 1 cup water -- plus 2 tablespoons water 1/2 cup frozen corn kernels 1/3 cup raisins 12 small pitted green olives -- chopped Salsa: 2 cups tomatillos -- husks removed, chopped or green tomatoes 1 yellow bell pepper -- seeded and chopped 1/2 cup water 2 tablespoons minced fresh cilantro 1 teaspoon sugar 1 teaspoon salt Roll Combine falafel mix, mesa harina or cornmeal and water. Let stand 5 minutes, then work in remaining ingredients with your hands. Place damp paper towel on countertop or cutting board. Form mixture into a roll about 2 inches high. Wrap towel loosely around roll; transfer to steamer rack or lightly oiled pie pan or heat-proof plate. Place 1/2 inch of water in large skillet and put steamer rack or plate in skillet (support the plate on an overturned heatproof saucer). Cover skillet; turn heat to high. When steam begins to escape, reduce heat to medium and cook for 10 minutes. Salsa Meanwhile, combine salsa ingredients in large saucepan. Cover; bring to a boil over high heat. Cook until vegetables are tender, about 5 minutes. To serve, lift roll onto cutting board with 2 spatulas; unwrap and slice. Spoon salsa over top. Makes 6 servings of 2 slices and 1/4 cup salsa each. Note : If you are unable to find mesa harina where you live, see p. 27 (Sweet Corn and Mushroom Tamale) for a recipe to make mesa dough with frozen or fresh corn and cornmeal. Variation : Stir 1/2 cup undrained crushed pineapple into the sauce. Low-Fat and Fast by Joanne Leonard, Vegetarian Times, Oct, 1996 03.20.06 Saute leftover falafel roll slices in a little olive oil, then serve atop salad greens dressed with salsa. Our tester sheepishly admitted that she liked the roll so much that she ate it for several meals in a row. Contributed to the FareShare Gazette by Chupa; 15 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 69 Calories; 2g Fat (18.2% calories from fat); 1g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 436mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * FareShare Fun Fact: Fresh Fermented Milks Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) This term covers a number of interesting items; many are very familiar to most of us in North America, some less so and include: buttermilk, creme fraiche, ropy milks, sour cream, kefir, koumiss and yogurt. Milk has a rather amazing quality; it contains a sugar (lactose) that is found almost nowhere else, therefore there are only a few bacteria that can convert this sugar into an acid (lactic acid) which helps to preserve the milk for some time. These benign milk bacteria specialize in digesting the lactose and breaking it down into lactic acid which they then release back into the milk where it retards the growth of most other microbes, including those that cause diseases in humans. During this process (fermentation) the flavour and texture of the milk is changed. As the acid content increases the product gets thicker and tarter. This change doesn't always occur naturally but it did happen often enough that peoples who used the milk from their livestock began to make use of it in various ways. These bacteria were finally identified around 1900 and since that time they have been cultured. There is a lot of information about how these various bacteria work and how they benefit our health which makes very interesting reading but is too lengthy for this little piece. One thing I have gleaned, which I will pass along, is that many producers of yogurt and other fermented milk products are now adding a culture of the probiotic Bifidobacteria which do survive in our intestines and help to boost our immune systems, act against cholesterol and reduce the production of potential carcinogens. If these bacteria have been added to the product it generally says so on the label. Traditionally, buttermilk is defined as the liquid left over after churning butter. There is very little 'real' buttermilk sold in North American stores today however as most of it is 'cultured' buttermilk made by the addition of bacterial cultures to fresh skim milk to give it a flavour and consistency similar to the original; this method was derived mainly due to a shortage of buttermilk in the United States after World War 2. Yogurt is milk that has been fermented into a tart, semi-solid form. The word is believed to come from the Turkish word for 'thick' but the same thing with some variations and different names has been made in eastern Europe, North Africa, central Asia and India for millennia. Yogurt came into favour in Europe after the Russian immunologist, Ilya Metchnikov, discovered its health benefits. Yogurt should be stirred gently and never be beaten or it will become thin. Creme fraiche is, nominally, a cream with 30% fat content that has been fermented. A version can be made in the home kitchen by adding some sour cream or cultured buttermilk to heavy cream in a ratio of 1 tablespoon (15 mL) per cup (250 mL) and leaving it at a cool room temperature for 12 to 18 hours (until it thickens). Sour cream is basically the same as creme fraiche but with a lower butterfat content, about 20%, which means that there is enough protein that the cream will curdle during cooking. It should therefore only be added to a dish just before serving. Those 'low-fat' and 'nonfat' products have had the butterfat replaced with starch, plant gums and dried milk protein. Koumiss is mare's milk which has been fermented into an alcoholic liquid which is very popular in Russia and with the nomads of central Asia. Other alcoholic beverages have been made from milk by the Scandinavians and other Europeans. The Scandinavians also make a so-called 'ropey' milk which has a texture that is very cohesive. One source says that: if you lift a spoonful of Finnish villi, Norwegian tattemjolk or Swedish langfil the rest of the bowl will follow it into the air. Some of them can be cut with a knife. Kefir, which I first came to love when I discovered it in a little shop up in the Kula district on Maui back in the 1970's, is a fermented milk that may have originated in the Caucasus. Kefir is made in a different manner than other fermented milks and at cool temperatures. It is tart, very slightly alcoholic, effervescent and creamy. It is more easily found in some stores in North America these days than it used to be but is still not all that common. Yogurt, sour cream and buttermilk will all curdle if they reach the boiling point. Creme fraiche will not but only because of its high fat content since it is made from heavy cream (38 to 40% fat). As long as this is, we have really only scratched the surface of fermented milks so if you are interested in more detailed information I urge you to do more research on your own as the topic is fascinating. Contributed to the FareShare Gazette by Hsllie; 6 January 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * FareShare Fun Fact: Herbs & Spices (Ajwain,Allspice, Angelica, Anise, Annotto, Asafoetida, Avocado leaf) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) A brief look at some of the spices found in recipes that have appeared in the FareShare Gazette. We'll start at the beginning of the alphabet. Ajwain: Thrachyspermum ammi (aka ajowan). A member of the carrot family. Ajwain is found in northern Africa, central Asia, western China and India. The seeds contain thymol (essence of thyme) but are not recommended as a substitute for thyme in western cuisine. They are used, especially in India, to flavour curries, pastries and breads (such as naan, pakora and paratha). Allspice: Pimenta dioica (aka pimento, Jamaica pepper). A member of the myrtle family. It is the dried unripe berry of a tree native to Central and South America. It got its current common name because it was thought to combine the aroma of several spices. Angelica: Angelica archangelica. The carrot family again. Originally from northern Europe. The foliage is eaten as a vegetable in Greenland and Scandinavia. The roots and seeds are used to flavour liqueurs. The young stalks are candied for decorating cakes and desserts. Be aware that, according to one of my herb books, all angelicas contain a chemical that can increase skin photosensitivity and cause dermatitis so it might be prudent to wear gloves while working with the plant; the book doesn't mention if this chemical is destroyed by cooking. Anise: Pimpinella anisum (aka aniseed, sweet cumin). Another member of the carrot family, it was first cultivated as a spice by the ancient Egyptians and from there its use has spread around the world. The seeds are used to flavour alcohols, sweets and meats. In France they coat the green seeds with a sugar shell to make a candy called 'anis de Flavigny'. Annatto: Bixa orellana (aka achiote). The pigment, found in the seeds, was used by the ancient Amazonians as a red body dye and today it has value as a food colouring by manufacturers of cheeses and butter. It is available as a paste. Asafoetida: Ferula asafoetida (aka Devil's Dung; Giant Fennel). Did that make you sit back a bit? There's more. As you might assume from part of its name it has a strong, disagreeable (foetid) smell. Yet another member of the carrot family. One of my herb books describes it as having a sulphurous odor and as being the most foul smelling member of all herbs. However, all that aside (pinch your nostrils closed if you must), it is a herb that has been used to season foods since ancient times since, if used judiciously, a little of the substance can give a very pleasant flavour to a variety of foods, notably those used in Indian cooking. Because of the presence of the sulphur compounds, which are often developed and enhanced by various methods, asafoetida can add an apparent taste of eggs, onions, garlic, meat and white truffles. This attribute has caused it to be used by a group of vegetarian people in India, the Jains, who won't even eat onions or garlic because they contain buds that might develop into new plants. According to my edition of Larousse, the Romans added it to many dishes under the name 'sylphium' or 'silphion'. "From whence does it come?" you ask. (Come on, you know you want me to tell you after all that.) It comes from the bulb of a close relative of fennel; they remove the leaves after they turn yellow, expose the top of the bulb and scrape at the wound to encourage the bulb to produce a protective sap which, as it hardens, develops the very strong sulphurous odor. Avocado leaf: Persea americana. A member of the laurel family. The leaves of the Mexican varieties of avocado have the aroma of tarragon and in Mexico they are used, after being dried and crumbled, to flavour chicken, fish and bean dishes. The leaves of varieties grown in more tropical regions apparently do not have this trait. Contributed to the FareShare Gazette by Hsllie; 13 January 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - - See all FareShare Fun Facts: Spices & Herbs * Exported from MasterCook * FareShare Fun Fact: Herbs & Spices (Basil) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Basil. Ocimum basilicum. Basil, although not a mint, is a member of the same family as mints. Unlike many of its hardier cousins it is a tender, cold-hating annual. It seems hard to believe these days but about 350 years ago it was thought that the scent of basil would cause scorpions to grow in the brain; then the thinking switched and people decided it was useful in treating insect bites and stings. Hmmmmm. It was once considered a royal herb; only the king (basileus) could cut it and he had to use a golden sickle. Fortunately basil has now become a common sight in gardens and kitchens. Many varieties have been developed with widely differing flavours and aromas; some have tiny leaves on very compact globe-shaped plants, others are dark purple, some smell of lemons. One gardening source suggests planting basil around tomato plants to help repel insect pests and at the same time attract honeybees; I must admit I don't know how they sort out which insect is a pest and which isn't, unless the bees are the only insects that like the smell of basil. (By the way, tomatoes don't really rely on insects for pollination, a good shake around noon if there is no breeze usually does the trick.) Whether or not its reputed insect repelling qualities exist, there is no denying that the combination of tomatoes and basils is a winning one. Plop a basil leaf on a slice of tomato, add the teeniest pinch of salt if you wish and enjoy one of the tastiest snacks ever invented. For a pretty sandwich worthy of a caterer, lightly butter a 1-inch round of whole-wheat bread, add a slice of one of the larger cherry- type tomatoes, top with a slice of a small hard-cooked egg and crown the whole with a little basil tip tucked into the egg. If you plant your own basil, plant lots of it because many dishes require the use of large amounts of the leaves. There is another reason to plant lots of it, basil plants tend to be susceptible to a fungus that can strike quickly causing the plant stem to darken and the plant to wilt and dye within a day or two. Even if you don't have a lot of gardening space you can tuck several basil plants into hanging baskets or window boxes along with the flowers. The best flavour is found in the younger leaves and it has been found that in individual leaves the flavour varies from the stem end to the tip of the leaf. Basil can be preserved by freezing (first coat the leaves with olive oil), packing in olive oil, salting or making into pesto. It can be dried but tends to lose its strength rather quickly. Both the leaves and the flowers can be eaten; in fact, when the plant starts to put out flower buds it is a good time to pinch off the whole top and use it as this promotes the production of leafy side shoots. Contributed to the FareShare Gazette by Hsllie; 20 January 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - - See all FareShare Fun Facts: Spices & Herbs * Exported from MasterCook * FareShare Fun Fact: Herbs & Spices (Bay, Bergamot) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Bay. Laurus nobilis (aka Bay Laurel, Sweet Bay). This is an evergreen shrub or small tree from the Mediterranean where it is grown as an ornamental as well as for culinary purposes. The word 'laurel' comes from a Latin word meaning 'praise' and wreaths of laurel leaves were worn as a crown by Romans who were victorious in battles; 'laureate' means crowned with laurels as in the 'poet laureate' title given to certain poets considered worthy of the honor. The bay tree was considered sacred to the god Apollo. In the language of flowers (it was a common practice at one time to send posies composed of various flowers and greenery, each having a special meaning, as 'secret' messages), bay leaf stands for glory. Bay has a complex flavour/aroma consisting of woody, floral, eucalyptus and clove notes which make it a very useful herb to keep on hand. Fresh leaves have much more impact than dried ones but unless you are either lucky enough to be able to keep one as a houseplant or live close to some place where they are grown, the dried ones will do very well if stored in a cool, dry, dark place. If you want to try growing one, many plant nurseries sell the young plants; look for them in with the herbs; just remember to look for the proper botanical name if you can although some places may just call it Sweet Bay. There is another bay, California bay, which, though being a different plant entirely (Umbellularia californica) is of a similar flavour and aroma but the eucalyptus note is stronger. Make sure you know the source of your bay leaf as not only are other members of the laurel family poisonous but there are 'look-alikes' such as the laurel-leaf willow and the laurel-leaf cherry (leaves contain cyanide compounds like all prunus) which are not "food-friendly". The following two plants, entirely different from each other, go by the name Bergamot. One is a member of the mint family and the other is a citrus. Bergamot. Monarda didyma (aka bee balm, Oswego tea). This member of the mint family is native to North America. The leaves are used as a tea and the flowers can be added to salads. A hardy perennial that can be grown in the garden. Bergamot. Citrus bergamia. A citrus grown mainly in Italy. The floral- scented oil of its rind is used mainly in colognes, tobacco and Earl Grey tea. Contributed to the FareShare Gazette by Hallie; 27 January 2007 www.fareshare.net See all FareShare Fun Facts: Spices & Herbs - - - - - - - - - - - - - - - - - - - |
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