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FareShare Gazette Recipes -- March 2008 - F's

 

FareShare Chat Recipes.
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Recipes Included On This Page

FareShare Educational/Household Hints -- Segment

FareShare Educational/Household Hints - Water

FareShare Fun Fact: Herbs & Spices (Chervil, Chives)

FareShare Fun Fact: Herbs & Spices (Cloves, Comfrey, Coriander/Cilantro)

FareShare Fun Fact: Herbs & Spices (Cumin, Curry)

FareShare Fun Fact: Herbs & Spices (Dandelion)

FareShare Fun Fact: Herbs & Spices (Dill)

Fresh Strawberry Pie

Fresh Strawberry Pie (Joan#1)

Fresh Strawberry Pie (Joan#2)

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* Exported from MasterCook *

FareShare Educational/Household Hints -- Segment

Recipe By : Hallie
Serving Size :   Preparation Time :0:00
Categories : Volume 11-03 Mar 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
(See Below)

FareShare is about to launch a new component. It is definitely still in the
experimental stage and the format may change from time to time to fit in
with what you, the members of our group, tell us you want and we work out
the best way to present it. This segment will probably only appear in the
Gazette about once a month but the frequency may vary according to the
amount of input we receive as well as time available for us to manage it.
We are aware that while many of our members have literally grown up
learning to cook and manage a household, being taught by other family
members, many have suddenly found themselves having to do this with little
or no prior training or experience. It has always been a part of our policy
to provide a certain amount of information about the ingredients found in
recipes, both the familiar and the not-so-familiar, so this next step seems
a logical one to us.

We do not run either a forum or a blog site so all information and
questions will, as usual, go through the regular recipes@fareshare.net
email address. Questions will be sorted and dealt with as we feel
appropriate in the educational segment. This is not a part of the request
for recipes or information on recipes that is currently a part of the
Gazettes, they will be handled as has been our normal custom.

From time to time one of our members with an expertise in a specific area
will write an informational piece that will appear in the Educational
Feature; if questions arise pertaining to that you may send them in and
they will be dealt with over time but not necessarily immediately. Also, if
you have other questions about cooking, menu planning, cooking techniques,
etc., no matter how basic, we encourage you to submit them. There are even
a great many misconceptions about boiling water and not just among
beginning cooks so don't hesitate to ask even those questions about things
you may feel you should know but don't.

If any of you feel you have a special expertise in any area that might fit
in with this please get in touch with us at the usual address. For this
idea to work we need input from as many of you as possible.

The basic FareShare format will not change; we have had fun doing the
FareShare Fun Facts and will continue to run that on a regular basis; this
new segment will simply be an additional service we are adding to what we
happen to think is a pretty good one.

Art and Hallie, your FareShare Administrators.


Contributed to the FareShare Gazette by Hallie; March 12, 2008
www.fareshare.net



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* Exported from MasterCook *

FareShare Educational/Household Hints - Water

Recipe By : Hallie
Serving Size :   Preparation Time :0:00
Categories : Volume 11-03 Mar 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
(See Below)

Water.

So, you think you know how to boil water?
Well, when it comes to cooking it may be more complicated than you thought.

Recently a TV cook explained that it doesn't matter how high you turn up
the heat under a pot of water it will never get hotter than the boiling
point therefore, it makes no sense to cook vegetables with the heat turned
to maximum so the water bubbles furiously. Your food will cook just as fast
at a simmer so once your veggies are heated to the point where the water
continues to boil you may as well conserve your fuel and lower the heat to
the point where the water is just boiling.

It is easy to see when water reaches the boiling point but just how hot IS
that? This is where we delve into the realm of basic physics (now don't you
wish you had paid more attention in school). At sea level the boiling point
is 212 degrees Fahrenheit or 100 degrees Celsius/Centigrade. Air pressure
is an important factor and at 1000 feet (305 meters) ABOVE sea level the
boiling point lowers to 210F (99C) so boiling water is cooler by 2F (1C)
for every 1000 feet (305 meters) in altitude above sea level. This is why
it takes longer to boil an egg when you're camping in the mountains than it
does when you are camping on the beach at the ocean. Of course the reverse
happens if you are camping in Death Valley which is below sea level which
brings us to another interesting point - using a pressure cooker. A
pressure cooker traps the steam that rises from the boiling water, thereby
increasing the pressure on the water which raises the boiling point. A
maximum temperature of 250F (120C) can be obtained in this manner. You can
get the same result by doing your cooking in an open pot about 19,000 feet
or 5,800 meters BELOW sea level (not tried by me <G>).

OK, let's add another piece to the puzzle. If you add a water-soluble
substance, such as salt or sugar, to the water you will raise the boiling
point and lower the freezing point, not of the water itself but of the
solution. Now isn't this fun! However, don't despair, in the amounts we use
in normal cooking the effect is minor enough not to be particularly
important. One ounce of salt in a quart of water (about the same as sea
water) will only raise the boiling point one degree Fahrenheit so I don't
think we need to stay up nights worrying about it but I felt it was worth
mentioning. Speaking of the salinity of sea water, you might want to keep
in mind that because of the salt it is a really really bad idea to fall off
a cruise ship in the vicinity of either the north or south poles because
the water can be several degrees BELOW freezing and still be in liquid form
(just a little travel tip <G>). Many people insist that you shouldn't add
salt to water before you heat it as it will take longer to reach the boil,
however, while this is true and may be important in a laboratory because it
does raise the boiling point, the amount of salt you are likely to add to
cooking water is so small that any difference in the time it takes a pot of
water to reach the boil is insignificant; therefore you can add the salt as
soon as you put the water into the pot without worrying about being "salt
correct". On the other hand, when you are making candy you DO add a lot of
sugar to the water and this solution can become very much hotter than the
temperature of boiling water alone which is why people have experienced
some very nasty burns. A sugar syrup that is 20 percent sugar by weight
boils at about 212F (100C) while a sugar syrup that is 90 percent sugar by
weight boils at 250F (125C) at sea level; as you cook the solution it
becomes more concentrated so the temperature goes up.

Some foods cook better below the boiling point. Some fish and meats are
best cooked at temperatures about 140F (60C) in order to obtain the best
texture. If they are cooked at higher temperatures the outside cooks first
to the point of overcooking sufficiently to become tough before the inside
is cooked. Food will need to be cooked longer at the lower temperature,
however. A good temperature in order to cook things gently as well as
efficiently, is 180F or 80C (use a thermometer for accuracy), which is a
compromise between boiling and cooking at the lower temperature mentioned
above.

We haven't discussed the different effects of water hardness (or softness)
which are very important factors to every cook but I think we should leave
that for another time as I can see your eyes are beginning to glaze over.

Contributed to the Educational/Household Hints segment of the FareShare
Gazette by Hallie; 12 March 2008.



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* Exported from MasterCook *

FareShare Fun Fact: Herbs & Spices (Chervil, Chives)

Recipe By : Hallie
Serving Size :   Preparation Time :0:00
Categories : Volume 11-03 Mar 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
(See Below)

Chervil. Anthriscus cerefolium. A member of the carrot family, it
apparently originated in Russia and western Asia. It has a delicate anise
flavour, due to the presence of estragole which is the same component that
gives tarragon its flavour, which is destroyed by heat so it is best used
raw or only slightly warmed much in the way parsley is used. This flavour
does not stand up well to drying either so grow some in a pot if you can't
find it fresh at your local market.

Chives. There are two main species that generally come under the heading of
chives and both are members of the onion family (alliums).

Allium schoenoprasum. This is probably the one that is most commonly found
in stores and market gardens. It has tubular round leaves and purple
flowers, both of which are edible. The flowers make a pretty and tasty
addition to salads. The plant is easily cultivated from seed and by
division. It tolerates poor conditions and will grow well in containers as
well as the regular garden. Tuck it in with other plants in a flower bed or
border and it will be quite happy to come up year after year. It will
readily seed itself so if you don't want that to happen, well, I guess you
will just have to force yourself to pluck the flowers and use them in those
salads I mentioned. When harvesting the leaves make sure to leave about 2
inches (5 cm) for regrowth and you will be able to use the plant all season
long. Chive seeds are suitable for sprouting. I raised my eyebrows when I
discovered that my copy of Larousse Gastronomique gives a brief one-line
description saying that chives are a herb mainly used in seasoning and
salads. I guess that covers the basics but it does seem an understatement
for such a useful and versatile plant.

Allium tuberosum (garlic chives or Chinese chives). This plant has flat
leaves, white flowers and a mild garlic flavour. It is also easy to grow
from seed and although I have found it to be not as robust in my location I
have had it survive for a few years in the garden.

Contributed to the FareShare Gazette by Hallie; March 1, 2008
www.fareshare.net



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* Exported from MasterCook *

FareShare Fun Fact: Herbs & Spices (Cloves, Comfrey, Coriander/Cilantro)

Recipe By : Hallie
Serving Size :   Preparation Time :0:00
Categories : Volume 11-03 Mar 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
(See Below)

Cloves (Syzygium aromaticum syn. Eugenia caryophyllata). Cloves are the
dried flower buds of this tropical tree which is a member of the myrtle
family. These flower buds are picked just before they open then dried. This
pungent and aromatic spice came to Europe around 300AD and is mentioned as
being used in Chinese medicine in about 600AD. The volatile clove oil
contains the chemical eugenol. Cloves are used in potpourris, pomanders and
perfumery as well as in cooking. I suspect that many of our not-so-young
members may remember having clove oil applied to their gums to give relief
from a toothache and there is evidence that it contains antiseptic
properties. Hams are often decorated by pushing whole cloves into the
surface in a decorative pattern.

Comfrey (Symphytum officinale) is a member of the borage family. This herb
is included here because although the fresh young leaves were at one time
recommended for use as a raw or cooked vegetable this is no longer the case
due to concerns about their toxicity.

Coriander/Cilantro (Coriandrum sativum). The seeds and leaves of this
member of this relative of the carrot are what is mainly used for culinary
purposes; the essential oils are used in perfumery. There are two main
types: the European coriander has smaller seeds and a larger percentage of
essential oil while the Indian type has larger seeds and less oil. What we
commonly think of as the seeds are actually husklike fruits with the seeds
inside. Coriander seed is usually sold whole and should be crushed, cracked
or ground just before use in order to get the best flavour. They are an
important component of many sausages, including hot dogs. Those of you who
are familiar with jawbreakers candy may already know that the seed in the
very center is a coriander seed. The feathery leaves, usually known as
cilantro, are an important flavoring agent in many Asian, Indian and Middle
Eastern dishes including curries. This herb is easily grown in the home
garden or in containers in much the same manner as you would grow parsley.
You can start it from seed yourself or purchase some plants from a bedding
plant supplier. If you are not familiar with the taste of the leaves start
by adding only a very small amount to a dish that is strongly spiced
otherwise you may be put off by what has sometimes been described as a
'soapy' taste and it would be a shame to miss out on the added dimension
this herb can bring to many dishes.

Contributed to the FareShare Gazette by Hallie; March 10, 2008
www.fareshare.net



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* Exported from MasterCook *

FareShare Fun Fact: Herbs & Spices (Cumin, Curry)

Recipe By : Hallie
Serving Size :   Preparation Time :0:00
Categories : Volume 11-03 Mar 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
(See Below)

Cumin (Cuminum cyminum). The seeds of this annual herb that is another
member of the same family as carrots, have a strong flavour and have long
been used to flavour dishes in Asia, India, the Middle East and Europe.
They are a main component of many curries. Although its popularity seems to
have dropped in most European dishes it remained a common spice in Spain
from where it eventually migrated to Mexico where it is now firmly
established as an important part the cuisine. It is fairly easily grown
from seed in light soil and a sunny sheltered spot; it is a tender annual
and needs warmth for the seeds to ripen.

Curry leaf (Murraya koenigii). This is the leaf of a small tree belonging
to the citrus family. It doesn't really taste like curry. In India and
Malaysia it is usually added to stews and similar dishes.

Curry plant (Helichrysum italicum). You may find this member of the
compositae (same family as daisies and everlastings) for sale in the herb
section of your local plant nursery. It has had some popularity for use in
soups and stews because the leaves have a taste similar to curry. However,
there are some questions as to its safety so if you use it be sure to only
use one sprig and remove it before serving the dish. Some members of this
plant do make attractive additions to gardens however.

Curry powder. The curry powder sold commercially is a combination of several
spices, sometimes more than 20. The hotness of any particular blend
is determined by the amount of hot chili pepper that is in it. The yellow
colour is from turmeric and/or saffron. Many cooks prefer to select the
individual spices they feel will best compliment the other ingredients in
the dish they are making. Some of the spices that can be used in a curry
powder mixture are: allspice, anise, bay leaves, caraway, celery seed,
chili peppers, cinnamon, cloves, coriander, cumin, curry leaves, dill,
fennel, fenugreek, garlic, ginger, mace, mustard, nutmeg, pepper, paprika,
poppy seeds, saffron and turmeric.

Contributed to the FareShare Gazette by Hallie; March 16, 2008
www.fareshare.net



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* Exported from MasterCook *

FareShare Fun Fact: Herbs & Spices (Dandelion)

Recipe By : Hallie
Serving Size :   Preparation Time :0:00
Categories : Volume 11-03 Mar 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
(See Below)

Dandelion (Taraxicum officinale). Don't panic, you can quit reaching for
the herbicide sprayer; I'm not suggesting you start growing them - yet.
Mind you, in areas where water is in sufficiently short supply that there
are restrictions on watering lawns maybe a person should start considering
these tough-as-nails harbingers of spring. They were brought to the new
world mainly from Eurasia where they were used for both culinary and
medicinal purposes. If picked while very young, the bright yellow flowers
make an attractive addition to a salad and have long been a familiar
ingredient in home winemaking; make sure to remove all of the stem and
green parts. In his book "Stalking the Healthful Herbs", the late Euell
Gibbons said that he considered the newly formed flower buds removed from
deep in the center of the crown while they were still white, boiled for a
few minutes then seasoned with salt and pepper one of the most delicious
vegetables he had ever tasted. The very young leaves can be used in salads
much like other chicory but the older ones are tough bitter. The plants can
be grown in beds of straw or in dark places so the leaves don't develop the
strong flavour that comes as the chlorophyll is produced. The tap root can
be dried, roasted and ground for use as an addition to or replacement for,
coffee. Even the seeds can be eaten in times of necessity. However, do be
warned that the plant is a strong diuretic; the French call it "pissenlit"
or "wet-the-bed".

Half a cup of chopped raw dandelion greens weighing 28 grams contains
approximately 13 calories, 24 g water, 0.8 g protein, 2.6 g carbohydrates,
0.2 g fat, 21 mg sodium, 52 mg calcium, 10 mg magnesium, 111 mg potassium,
18 mg phosphorus, 0.87 mg iron, 3920 IU Vitamin A, 10 mg Vitamin C.
Half a cup of boiled dandelion greens weighing 52 grams contains
approximately 17 calories, 46.7 g water, 1.0 g protein, 3.3 g
carbohydrates, 0.3 g fat, 23 mg sodium, 73 mg calcium, 121 mg potassium, 22
mg phosphorus, 0.94 mg iron, 6084 IU Vitamin A, 9 mg Vitamin C.

Contributed to the FareShare Gazette by Hallie; March 23, 2008
www.fareshare.net



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* Exported from MasterCook *

FareShare Fun Fact: Herbs & Spices (Dill)

Recipe By : Hallie
Serving Size :   Preparation Time :0:00
Categories : Volume 11-03 Mar 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
(See Below)

Dill (Anethum graveolens syn Peucedanum graveolens). Another aromatic
member of the same family as carrots, dill is a native of southwest Asia
and was used for medicinal purposes by the ancient Egyptians and the
Greeks. In medieval Europe it was believed to have the power to ward off
evil spells. Early settlers in North America called it "meetin' seed"
because it was given to children to chew during long church sermons.
Although we mostly use the seeds and leaves for culinary purposes there is
a variety, A. graveolens var. sowa, that is used as a vegetable in the
cuisine of India. The plant itself is an annual that can be grown from seed
either in the garden or in containers; however, it does not take well to
transplanting so unless you can start it in a container that can either be
placed in the soil (peat pots for instance) or from which it can be removed
with no root disturbance, it is best sown directly where it is to remain.
If planting in the garden wait until the danger of frost is past or be
prepared to provide protection as the young plants are very tender and late
in the season the mature plants won't stand more than a very light frost.
Dill likes a sunny sheltered location and does best in poor to average soil
that is moist but well drained. There are several different strains for the
gardener to choose from these days ranging from dwarf to very tall. The
main culinary uses for dill today are as flavour enhancers in vegetable
dishes, salads and with fish. It seems to go especially well with eggs and
potatoes. A little chopped dillweed (the leaves) mixed with some cream
cheese, quark or even some soft fresh goat cheese or chevre makes a lovely
quick spread for bagels or crackers; put a little piece of gravlax or
smoked salmon on top of that and you have a nibble elegant enough to serve
at any afternoon tea or party. The ripe seeds, green-ripe seedheads and the
leaves are used with cucumbers to make several types of dill pickles. To be
able to use fresh dill leaves during the winter, chop them very finely and
mix with water then freeze them in ice cube trays; make sure you wrap the
cubes very well in plastic then seal the packages in aluminum foil before
storing in the freezer or the aroma will permeate EVERYTHING (voice of
experience <G>).


Contributed to the FareShare Gazette by Hallie; March 30, 2008
www.fareshare.net



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* Exported from MasterCook *

Fresh Strawberry Pie

Recipe By : Company's Coming - Pies
Serving Size : 8 Preparation Time :0:00
Categories : Volume 11-03 Mar 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 baked 9-inch pie shell -- (22cm)
3 cups fresh whole strawberries -- (750mL)
3/4 cup water -- (175mL)
1 cup mashed fresh strawberries -- (250mL)
[don't be skimpy on the measuring]
1 cup granulated sugar -- (250mL)
3 tablespoons cornstarch -- (50mL)
[cornflour in the UK and Australia]

Arrange a single layer of the whole strawberries, stem end down, in any
pattern you wish (circles, spiral or random).

Place the water and mashed strawberries in a saucepan and bring to a boil
over medium heat; simmer for about 5 minutes (reduce the heat if
necessary). Pass through a strainer and return the liquid to the saucepan.

Mix the cornstarch and sugar together in a small bowl and stir into the
strained strawberry juice. Heat, stirring, until the mixture boils and
thickens then cool to lukewarm.

Spoon some of the sauce over the layer of berries in the pie shell. Arrange
the rest of the whole berries over the top of the first layer and spoon the
rest of the glaze mixture over them.

Chill the pie for at least a couple of hours. Serve topped with whipped
cream if desired.

If your berries are very large you can cut them in half. If your berries
are smaller, use more. If you don't feel like going to the trouble of
arranging them in layers you can mix the whole berries into the glaze and
tumble the whole lot into the pie shell.

From Company's Coming: Pies by Jean Pare; 1992; Company's Coming
Publishing; ISBN 1-895455-04-9
MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie in response to a request;
27 March 2008.
www.fareshare.net



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Per Serving (excluding unknown items): 108 Calories; trace Fat (0.0% calories from 
fat); trace Protein; 28g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg 
Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Other Carbohydrates.

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* Exported from MasterCook *

Fresh Strawberry Pie (Joan#1)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 11-03 Mar 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pie crust -- (10-inch) baked and cooled
1 1/2 quarts fresh strawberries
1 cup white sugar
3 tablespoons cornstarch
1/2 cup cold water
1 tablespoon butter
1/2 cup heavy whipping cream -- whipped

You crush 1 cup worth of berries and add the water to that. Mix the sugar
and cornstarch together (will blend much better) then bring the whole thing
to a boil. Let it boil for 2 minutes until thick and translucent. Add 1
tablespoon butter and let it cool before adding to the crust. I find that
it avoids getting a soggy crust that way. Spread on some whipped cream over
cooled filling. Place on whole berries, garnish with more whipped cream if
desired. Chill well.

Contributed to the FareShare Gazette by Joan in response to a request;
28 March 2008.
www.fareshare.net



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Per Serving (excluding unknown items): 209 Calories; 13g Fat (56.4% calories from 
fat); 2g Protein; 21g Carbohydrate; 3g Dietary Fiber; 24mg Cholesterol; 168mg 
Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat.

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* Exported from MasterCook *

Fresh Strawberry Pie (Joan#2)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 11-03 Mar 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup water
3 ounces strawberry gelatin -- (1 package)
1 1/2 quarts fresh ripe strawberries
1 (9-inch) pie shell -- baked

Mix and cook first 4 ingredients until clear.
Remove from heat and add gelatin. Cool a bit.
Pour over strawberries that are arranged in pie shell.
Chill.

Top pie with whipped cream when firm.

Contributed to the FareShare Gazette by Joan in response to a request;
29 March 2008.
www.fareshare.net



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Per Serving (excluding unknown items): 76 Calories; trace Fat (0.0% calories from 
fat); trace Protein; 20g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 68mg 
Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Other Carbohydrates.

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