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FareShare Gazette Recipes -- May 2008 - F's
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* Exported from MasterCook * FareShare Fun Fact: Herbs & Spices (Hops) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-05 May 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Hops (Humulus lupulus). Hops, interestingly, belong to the fig family (Moraceae), as do mulberry, breadfruit, jackfruit and hemp among others. The unpollinated female flowers of this fast-growing, hardy, hairy-stemmed climber, which are not showy and look a lot like immature spruce cones, play an important role in the brewing industry. There are quite a few different varieties, each with their own distinctive aroma, so brewers must experiment until they find the one which best suits their purposes. I have been given to understand that there is currently a crisis due to a shortage of hops. According to several of my reference books the young shoots that appear in the spring can be cut and cooked like asparagus but I have never tried it. The hops growing in my yard came from plants growing beside an old log homestead so I have no idea which they are but I do know they have survived many winters with temperatures as low as -50C (-55F) and little or not attention. They can be propagated by cuttings or division. The plant dies back to the roots in the winter and unless you want to end up with an almost impenetrable tangle of dead vine growth which can be a fire hazard as well as unsightly, it is a good idea to cut the dead growth back each year (of course, I suppose if you're trying to forget about that old car body in a corner of the back 40 you could let them cover it completely <G). Wear gloves while doing this as the hairs on the stems can be irritating. I often leave the old vines through the winter as a shelter against the elements for small birds but cut them down almost as soon as the snow goes and before we get into the drier spring weather. - - - - - - - - - - - - - - - - - - - See all FareShare Fun Facts: Spices & Herbs Back to Recipe List * Exported from MasterCook * FareShare Fun Fact: Herbs & Spices (Horehound, Hyssop) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-05 May 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Horehound (Marrubium vulgare) aka hoarhound, white horehound. This wooly- leafed fairly hardy perennial is a member of the mint family (Labiatae). The ancient Egyptians used a concoction made from the leaves as a cough medicine. I have felt some relief from a sore throat when I chewed one of the bitter leaves but since this plant also has other effects on the body its use for any purpose should be properly researched. Horehound can be used fresh or dried as it keeps its flavour well. Several cookbooks, including "The Joy of Cooking" contain recipes for making horehound candy, a confection that was often to be found in stores at one time and can still sometimes be found particularly where our pioneering history is being recreated. Horehound grows to a height of about 18 inches and likes a soil that is somewhat dry and alkaline with a sunny exposure protected from strong winds. It can be propagated from seed, stem cuttings or by division. Hyssop (Hyssopus officinalis). Another member of the mint family (Labiatae), true hyssop is a European herb that was used by the Romans for medicinal and ceremonial purposes. Hyssop is one of the flavoring agents used in some liqueurs, including Chartreuse. It is said that if you plant it near your cabbages it will repel the cabbage-white butterfly. I can't say that I've seen any particular proof of that in my garden but maybe my hyssop isn't planted sufficiently close to my cabbage patch to be effective. Another claim is that if planted close to grape vines the yield will be increased but since I don't live in a great grape-growing area I can't speak to that one. One of my sources comments that hyssop has a spicy aroma with some camphor notes. The purple-flowered hyssop in my garden is spicy all right but to me at least, also has more than a hint of skunk in its scent so I have never been tempted to try adding some of the flowers to salads, sausage or fruit pies as is suggested in many of my books. Maybe all hyssops are not created equal? However, I do keep it in my garden because it is an attractive hardy perennial that can withstand dry soil and cold winters. It prefers an alkaline soil and full sun. Hyssop is best propagated by dividing an older plant rather than from seed, particularly in colder climates. The plant can grow to be about 2 feet tall and produces the purple, deep reddish, pink or white flowers on spikes. One note: several of my references say that hyssop in any form should NOT be taken internally during pregnancy. Contributed to the FareShare Gazette by Hallie; May 11, 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - - See all FareShare Fun Facts: Spices & Herbs Back to Recipe List * Exported from MasterCook * FareShare Fun Fact: Herbs & Spices (Horseradish) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-05 May 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Horseradish (Armoracia rusticana) aka redcole, stingnose. This hardy perennial member of the cabbage family comes from western Asia. Originally it was mainly used for medicinal purposes but in the 1500's the Germans and Danes started to make it a component of fish sauces. In the mid 1600's it arrived in Britain where it was also used to make a sauce which was served most commonly with roast beef. (Yum!) The plant is closely related to mustard and the tender young leaves can be used in salads in the same way. For culinary purposes the root is probably the most-used part of the plant. The roots can be dug at pretty much any time of the year that you can get a spade into the ground but you will get the newer more tender pieces later in the summer after the plant has had a chance to do some growing. As long as you leave a part of the plant behind it will continue to grow. Horseradish is one of those plants that seems able to withstand almost any conditions and neglect. It can be found around long-abandoned homesteads, in ditches and dotted across pasture land. It is propagated by seed, division and root cuttings. There is a variety of horseradish, A. rusticana 'Variegate, which has variegated leaves that are green with cream markings. I haven't come across this particular variety but in the pictures it looks like it might make an attractive addition to the garden. If you want to grow your own plant keep in mind that horseradish does have a tendency to be quite invasive. To preserve the roots you can store them in sand; wash, grate or slice and dry them; cover them in white wine vinegar. The leaves can be dried. To really bring out the pungency the raw root must be grated or the dehydrated root must be reconstituted. Too much horseradish or wasabi (a close relative) can have an impact on the system of the unwary that is every bit as dramatic as too much chile pepper. Its volatile irritants can get into the system very quickly sometimes causing a person to cough and choke. If this happens it will help to breathe IN through the NOSE which reduces the amount of irritants entering the lungs from your mouth and breathe OUT through your MOUTH which saves your nostrils from being exposed to a dose of the nasty stuff. Contributed to the FareShare Gazette by Hallie; May 18, 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - - See all FareShare Fun Facts: Spices & Herbs Back to Recipe List * Exported from MasterCook * FareShare Fun Fact: Herbs & Spices (Juniper Berries) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-05 May 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Juniper berries (Juniperus spp.). There are about 10 species of juniper, a member of the cedar family. The 'berries' are actually a cone made by the leaves or scales that change in form and grow together into a housing for the seeds. These are borne on the female plant and take three years to mature so fruit in several different stages of ripeness, from green to purplish-black in colour, can be seen on one plant at the same time. Juniper berries are best used fresh or within a relatively short time of harvest as by the end of a couple of years in storage they will have lost all their flavour. The French word for juniper is "genièvre" and the plant gives its name to gin by virtue of the Dutch word "genever" since it is one of the main flavoring agents of that liquor as well as other spirits. A non-alcoholic version of a Bloody Mary can be made by soaking some juniper verries in tomato juice for a few days then straining into a glass. Juniper is also used to flavour meats, particularly game and poultry, as well as cabbage. WARNING: Juniper should only be used sparingly and should not be taken internally during pregnancy nor by people with kidney problems. Contributed to the FareShare Gazette by Hallie; May 23, 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - - See all FareShare Fun Facts: Spices & Herbs Back to Recipe List * Exported from MasterCook * FareShare Information: Cooking At High Altitude Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-05 May 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) I live at 9200 ft. We like to say it's 9200 ft ASL (above stress level). My experience is that for "thicker" items, like biscuits, even muffins, I just use a heavier flour (Bread flour for AP or a mix of AP and whole wheat). Cookies continue to defy me. If the recipe was developed for about 5000 ft (Denver) I reduce the sugar by 1/4 cup for each 1 cup in the recipe; if they're my old recipes, I'm still experimenting. I have relied on recipes from neighbors and friends. Bread is my real passion. I have found that for yeast breads, I reduce the yeast by 1/3. At 6000 ft. my friend reduces it by 1/4. Either that or let the bread rise 3 times. (Flavor develops over time as the bread rises; if it rises really quickly, it won't develop proper flavor.) Also, because, generally, it's drier at altitude than sea level, my bread takes less flour than at lower altitudes. Rice takes longer; pressure cooker things take longer; jams and jellies have to water bath longer. Colorado State University extension service has resources online for help. Contributed to the FareShare Gazette by Sue; 17 May 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * FareShare Information: MasterCook and VISTA - 27 May 2008 Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-05 May 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) I imagine a number of you may be getting new computers with VISTA as the OS. If you have, then by now you know MasterCook in its current state is not fully compatible with VISTA. I have found, however, that there appears to be a few adjustments you can make that will help. The site I found most useful is: http://mc6help.tripod.com/mastercook_and_vista.htm I have not put MC through all its paces yet, so I cannot completely judge how it will function over all. I have opened my cookbooks and imported recipes in a text file. So far, so good.... Contributed to the FareShare Gazette by Art; May 29, 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * FareShare Special Feature: Educational/Household Hints (Cooking at High Altitudes) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-05 May 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Cooking at High Altitudes Altitude has a most definite effect on how foods cook. Some foods take longer to cook and others require some adjustment in the ingredients. There are some basic guidelines but often success only comes with experimentation partly because some ingredients, such as flours, vary from brand to brand; partly, in the case of vegetables, because of variation in the size and maturity; partly due to variations in humidity (make sure you keep your flour in air-tight containers so it doesn't dry out too much). There are things that just won't work out at higher altitudes such as some delicate cakes that were developed for conditions at sea level so the only solution is to forget about those recipes and look for others that are of a sturdier composition. In general cookie recipes adapt fairly well to different altitudes but they can often benefit from a little higher baking temperature and some reduction in the amount of baking powder (or baking soda), fat, sugar and/or a little more liquid and flour. In a pamphlet on high-altitude cooking published by the New Mexico State University (Guide E-215), the author A. J. Hendley suggests that since many cookie recipes contain more sugar and fat than necessary a more nutritious cookie with fewer calories can be made by replacing up to 1/4 of the sugar called for with nonfat dry milk powder without any loss in the quality of the resulting cookies. The time required to hard-cook an egg at 5000 feet is about 25 minutes following this method: place the cold eggs into a saucepan; cover with cool water; cover the pot and set the heat to high; when the water reaches a gentle simmer reduce the heat to a low setting. To cook a "3-minute" egg at 5000 feet will probably take about 5 to 6 minutes. Some adjustments recommended for cakes and other baked items that require leavening agents are given below. I have given the American measures as well as an exact conversion to the metric measures. However, because different recipes contain different proportions of these ingredients there is no hard and fast rule so some experimentation is always going to be necessary. Make notes of the changes you try and when you have a successful result be sure to keep a record of what you did. Flour. A higher-gluten all-purpose flour is preferable because it is stronger. Here is a guide for adjusting flour according to altitude; make sure to sift before you measure. The adjustments are per cup of flour. At altitudes of 3500 to 5000 feet (1066.8 to 1524 meters) increase the flour by 1 tablespoon (15 mL) At altitudes of 5000 to 6500 feet (1524 to 1981.2 meters) increase the flour by 2 tablespoons (30 mL) At altitudes of 6500 to 8000 feet (1981.2 to 2434.4 meters) increase the flour by 3 tablespoons (45 mL) At altitudes of 8000 feet (2434.4 meters) and above increase the flour by 4 tablespoons (60 mL) Baking powder, baking soda or both (make the adjustments in each if both are used). At 3000 feet (914.4 meters) decrease the amount for each teaspoon (5 mL) by 1/8 teaspoon (0.625 mL) At 5000 feet (1524 meters) decrease the amount for each teaspoon (5 mL) by 1/8 to 1/4 teaspoon (0.625 to 1 mL) At 7000 feet (2133.6 meters) decrease the amount for each teaspoon (5 mL) by 1/4 teaspoon (1 mL) Sugar. At 3000 feet (914.4 meters) decrease the amount for each cup (250 mL) by 0 to 1 tablespoon (0 to 15 mL) At 5000 feet (1524 meters) decrease the amount for each cup (250 mL) by 0 to 2 tablespoons (0 to 30 mL) At 7000 feet (2133.6 meters) decrease the amount for each cup (250 mL) by 1 to 3 tablespoons (15 to 45 mL) Liquids. At 3000 feet (914.4 meters) increase the amount for each cup (250 mL) by 1 teaspoon to 2 tablespoons (5 to 30 mL) At 5000 feet (1524 meters) increase the amount for each cup (250 mL) by 2 to 4 tablespoons (30 to 60 mL) At 7000 feet (2133.6 meters) increase the amount for each cup (250 mL) by 3 to 4 tablespoons (45 to 60 mL) Some notes on making candy. This might be a good time to remind you of the essay on water that appeared in the FareShare Gazette a couple of months ago (and is also on our website thanks to Art) where some information appeared about the boiling points of water at different altitudes since this has very direct implications on candy making. The sooner a liquid reaches the boiling point the sooner loss of that liquid through evaporation occurs, thus since at altitudes above sea level (which is where most candy recipes are developed) the boiling point always occurs at temperatures below 212F (100C), adjustments will have to be made to compensate for this or the sugar levels will become too concentrated. If you are using a candy thermometer the first thing to do is to check the boiling point of water at your location; then you will have to reduce the finish temperature of the candy by the difference between 212F (100C) and your local boiling point. Of course, if you are using the cold-water test it doesn't matter since it only depends on the appearance of the candy in the water. Here are some suggested adjustments for different types of candy. Creamy candies and filling. Cold-water test: Soft Ball. Finish temperatures: Sea level (0 meters) - 234-240F (112-115C) 2000 feet (610 meters) - 230-236F (110-113C) 5000 feet (1524 meters) - 224-230F (107-113C) 7000 feet (2134 meters) - 219-225F (104-107C) Chewy candies. Cold-water test: Firm Ball Finish temperatures: Sea level (0 meters) - 242-248F (117-120C) 2000 feet (610 meters) - 238-244F (114-118C) 5000 feet (1524 meters) - 232-238F (111-114C) 7000 feet (2134 meters) - 227-233F (108-112C) Pulled candies, fillings, frostings with egg whites. Cold-water test: Hard Ball Finish temperatures: Sea level (0 meters) - 250-268F (121-131C) 2000 feet (610 meters) - 246-264F (119-129C) 5000 feet (1524 meters) - 240-248F (116-120C) 7000 feet (2134 meters) - 235-253F (113-123C) Toffees. Cold-water test: Soft Crack Finish temperatures: Sea level (0 meters) - 270-290F (132-143C) 2000 feet (610 meters) - 266-286F (130-141C) 5000 feet (1524 meters) - 260-280F (127-138C) 7000 feet (2134 meters) - 255-275F (124-135C) Brittles. Cold-water test: Hard Crack Finish temperatures: Sea level (0 meters) - 300-310F (149-154C) 2000 feet (610 meters) - 296-306F (147-152C) 5000 feet (1524 meters) - 290-300F (143-154C) 7000 feet (2134 meters) - 285-295F (141-146C) The above information was gathered from several sources. It is a good idea to check with local sources for more or specific information on this topic. Colleges and universities, government agencies, local utility companies are all likely to have information and recipes that will help you. Thanks to Kate in New Mexico for providing much of the information used here. Contributed to the FareShare Gazette by Kate and Hallie; 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Fish with Salsa Verde Sauce Recipe By : Sue P Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-05 May 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds fish fillets [four 6-ounce fillets] 1 1/2 cup salsa verde 3/4 cup lowfat sour cream Cooking Spray Preheat oven to 375F and spray a pan (that will hold the fish) with cooking spray. Lay the fish in the prepared pan. Mix the salsa and sour cream in a bowl and spoon over the fish. Bake the fish for about 10 minutes per inch of thickness. Place one fillet on each plate and spoon the sauce that remains in the pan over them. NOTES : This was based on a recipe I found. The first step on that one was to make a salsa. Too much work. Almost any fillet will work. I've used catfish and tilapia. The original recipe called for halibut and said that salmon would be good, too. The heat depends on the heat of your salsa. If you want it hotter (the sour cream dulls the spice some) add some minced jalapeno or cayenne pepper. Rating : 3. Cooking Method: Baked Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue; 29 May 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 224 Calories; 3g Fat (14.2% calories from fat); 33g Protein; 11g Carbohydrate; 0g Dietary Fiber; 82mg Cholesterol; 428mg Sodium. Exchanges: 4 Lean Meat; 1 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. |
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