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FareShare Gazette Recipes -- June 2008 - F's
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* Exported from MasterCook * FareShare Fun Fact: Herbs & Spices (Kaffir Lime) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Kaffir Lime (Citrus hystrix). The leaves and rinds of the fruit of this tree are important ingredients in the cuisine of Laos and Thailand (where it is known as "ma krut"). The leaves can be found in Asian groceries in many parts of North America but so far I have never seen the fruit in my area. I have found the leaves in the fresh produce section as well as in packages in the frozen food section. They can also sometimes be found in regular supermarkets. The leaves contain citronellal which gives them the distinctive lemony limey citrus flavour. They can be shredded very finely and added to stews; if used whole they must be removed from the dish before serving as they are quite tough. The next time you steam a pot of rice place 3 or 4 lime leaves on top of the rice during the cooking and they will impart a citrusy fragrance which is very pleasant and goes well with curry dishes. If you are lucky enough to find a plant you can grow it in a container of rich well-drained potting soil; it can be outdoors during frost-free periods. Keep the tree pruned to maintain a manageable size and promote a bushier growth habit with more leaves. So far I haven't found one of these plants but when I do .... Contributed to the FareShare Gazette by Hallie, June 1, 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - - See all FareShare Fun Facts: Spices & Herbs * Exported from MasterCook * FareShare Fun Fact: Herbs & Spices (Lavender) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Lavender (Lavandula sp). Lavender along with mint, oregano and other herbs, belong to the same family: Labiatae. The name comes from the Latin word "lavare" meaning "to wash" and lavender has long been used to scent soaps. The seeds and flowers are popular in sachets used to give a pleasing aroma to clothes and linens in storage. The flowers are the part of the plant that find some culinary use as they can be candied or used in some baked goods (such as shortbread) or to give an additional dimension to stews. However, they should be used only in moderation as lavender contains a chemical called coumarin which can interfere with blood clotting. English lavender (Lavandula angustifolia) is probably the hardiest lavender as far as growing in the garden is concerned. Lavenders like full sun and an average well-drained soil; in colder areas it will be necessary to place mulch around them and give them as much snow cover as possible. Contributed to the FareShare Gazette by Hallie, June 8, 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - - See all FareShare Fun Facts: Spices & Herbs * Exported from MasterCook * FareShare Fun Fact: Herbs & Spices (Lemon Balm) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Lemon Balm (Melissa officinalis) aka Balm, Sweet Balm, Melissa and Bee Balm (although there is another herb, Mondarda didyma, which is also commonly called Bee Balm). This relative of the mints is a perennial but in harsh (North American zone 2) it should probably be treated more as an annual unless you get lucky enough to either have it seed off or provide it with sufficient winter protection to enable the root to survive. It can be propagated by seed, root division and stem cuttings. The soil should be rich, moist, somewhat alkaline and the exposure can range from full sun to partial shade. This herb is fairly easily grown and should find a place in every herb garden although if it really likes your location it will have a tendency to spread, like its minty cousins, so should be confined accordingly (if you are lucky enough to have this happen to you <grin>). Lemon balm has been used for medicinal purposes for centuries; in the 1500's the Swiss physician Paracelsus called it the "elixir of life" as he believed it to be a great restorative. For culinary purposes lemon balm is valued for its citrusy properties which are due to the presence of citronellal, citral and geraniol. The fresh or dried leaves may be used to make teas and tisanes; they can be blended with a number of other herbs and fruits as well as regular tea. Fresh leaves can be added to cold drinks, salads, jams and marmalades or they can be crystallized for decorating cakes and other desserts. It is best to use the leaves in their fresh state as much of the flavour is lost when they are cooked. Contributed to the FareShare Gazette by Hallie, June 15, 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - - See all FareShare Fun Facts: Spices & Herbs * Exported from MasterCook * FareShare Fun Fact: Herbs & Spices (Lemon Verbena) Recipe By : Hallie Serving Size : Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Lemon Verbena (Aloysia triphylla, syns. Lippia citriodora, Aloysia citriodora). Lemon verbena is a native of South America that was introduced to Europe by the Spanish in the 1600's. At one time in Hawaii it was used for leis and featured prominently in Hawaiian poetic literature; the Hawaiian name for it is Wapine. For culinary purposes this plant is valued for the lemony citrusy flavour and aroma of its leaves which comes from the terpene citral. The young leaves can be finely chopped and used to flavour drinks, ice cream, cakes, puddings and sauces. The more mature leaves can be infused for a tisane or herbal 'tea', either on their own or blended with other herbs; they can be infused in the same manner for finger bowls. A cautionary note: according to one source long-term use of large amounts of the leaves may cause stomach irritations. This source never elaborated on what was meant by large amounts or described the nature of the stomach irritations however, in general it is a good practice to be somewhat conservative in your use of any herbal concoction until you see how your body accepts it. Lemon verbena is a tender deciduous shrub that is only hardy in frost-free climates but luckily for those of us in colder regions, they adapt reasonably well to container culture so we can keep them indoors in cold weather and move them outdoors during our summers. Give it light, well- drained, alkaline soil and full sun. Propagate in the spring from seed or softwood cuttings. Contributed to the FareShare Gazette by Hallie, June 29, 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - - See all FareShare Fun Facts: Spices & Herbs * Exported from MasterCook * FareShare Fun Fact: Herbs & Spices (Lemongrass) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Lemongrass (Cymbopogon citratus). This aromatic member of the grass family, Graminae, is a prominent flavouring agent in Thai, Chinese and Vietnamese cuisine which has become popular in many other parts of the world. It is perennial in dry tropical regions but should be considered an annual in most parts of the U.S. and Canada. Lemongrass is fairly easy to grow. If you can't find a plant at your local garden center try putting a couple of stems from the grocery store into a container with a little water; as soon as some roots appear at the bottom of the stem (I have had almost 100% success doing it this way) put them into a pot filled with a light potting soil and place it in a sunny location. You can continue growing it in a container or, if your summers are long, plant directly into your herb garden or even a flower bed. They make quite a good container plant and will eventually form an attractive clump. The bulbous stems should be harvested in the fall by cutting at the base just above the soil level; they can then be used fresh, dried or minced very finely and frozen. If you have a greenhouse or a sunny location in your house you can continue growing it indoors for a while although I have never managed to keep one going through the whole winter. For use in cooking only the very tender leaves and new shoots, finely chopped, should be added to soups or stews; for other dishes or beverages, bruise the base of the stems and the leaves to aid in the release of the aromatic oils then add pieces to the dish in such as manner that they can be removed before serving as they tend to be tough and fibrous. Contributed to the FareShare Gazette by Hallie, June 22, 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - - See all FareShare Fun Facts: Spices & Herbs * Exported from MasterCook * FareShare Information: Egg Information from Don Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) One issue is that "American" eggs are washed. When an egg is laid, it is covered by a very thin coating of mucus which makes it easier for the chicken to have the egg. But it also seals the egg, making it difficult for bacteria, virii and air to penetrate it. Washing removes this protective coating. How long will they last with the coating? I have no idea. But when I was a kid on the farm in Iowa, we of course had a flock of chickens, free range, primarily heavy breed, raised for meat production, not eggs. We would find nests in strange places every summer of chickens who were "setting". Best guess is that the eggs were up to a couple weeks old. We rarely found a bad egg. Contributed to the FareShare Gazette by Don; 29 June 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * FareShare Information: Egg Information from Gonzo Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Hallie made the comment in her Christmas cake recipe that she was afraid to leave the eggs out on the counter overnight. I live in Mexico and that is one of the biggest differences in the two countries. In Mexico NO ONE refrigerates their eggs. (Except the Gringos) And this is a country where the average temperature is much higher then in the US or Canada. I have seen stores in Acapulco (where the average high is 95 and the average low 70) little corner stores get a weeks supply of eggs, put them on the counter and they sit there. Now according to the tv's in the US and Canada everyone who ate those eggs would be dead or in the hospital. I have to tell you, it doesn't happen. I have never heard of anyone getting sick from eating eggs! NEVER! I now live in Cuernavaca and the only stores that refrigerate their eggs are Wal-Mart, Sam's Club and Costco. All American chains. All the Mexican stores just pile them on the counters. I buy my eggs from a wholesaler, and I know they are fresh. I asked him why he didn't refrigerate his eggs. He told me that they taste better if they are not refrigerated. This is a wholesaler and gets a semi truck (NON refrigerated) of eggs every day or so. He doesn't refrigerate them, the delivery truck to him is not refrigerated, and his delivery trucks are not refrigerated. So basically once the chicken lays them they are not refrigerated at any part of the journey to the home. And this is normal for all of the country. No one gets sick. Contributed to the FareShare Gazette by Gonzo; 28 June 2008. www.fareshare.net ---> Hallie's comment. Well, before we get too much hot and heavy "stuff" flying back and forth about this I think I'd better make a few comments. (You had to know I would, didn't you, Gonzo. <grin> ) I'm not going to get involved in any arguments about the pros and cons, right ways and wrong ways, of egg handling but I do want to give a few facts in the hopes of avoiding any nasty slanging matches and in the interests of allowing people to keep themselves informed so they can make their own decisions. Sometimes eggs get a bad rap but they can be the source of illness, mainly salmonella, which like any other infection, the effects of which can be very serious or even fatal for the very young and for those with compromised immune systems; not all eggs are infected but it is impossible to detect visually which are and which aren't. There are different strains of salmonella and their effect on people can differ widely. What was often called "24-hour flu" has frequently been found to be due to salmonella. Today, with the industrialization of egg production, hens are usually housed in very close proximity to each other and in large numbers which increases the opportunity for bacteria and viruses to spread through the community. However, even in the smaller farmyard flock where the birds are allowed to run free much of the time the eggs are exposed to all kinds of bacteria on their journey through the hen as they are being laid. Proper handling helps reduce these being passed on to the consumer. In 1985 the Salmonella enteritidis bacteria was discovered to be one of the main culprits in the food poisoning of increasing numbers of people in North America and parts of Europe, occurring mainly when people ate raw or lightly cooked eggs. Storing eggs at cooler temperatures helps slow down the multiplication of the bacteria. Aside from the question of bacteria, eggs start to deteriorate in quality from the time they are laid and the warmer the conditions under which they are kept and the longer the time increases the quality loss as well as the risk of spoilage. If an egg is agitated the white thins thus decreasing its ability to protect the egg so, even though many refrigerators have the egg storage compartments in the door, it is better not to store them there. Eggs should also not be kept in open trays as they will lose their moisture and dry out which is not a useful thing. My father was not in prime health and my mother always kept dairy products refrigerated or as cool as possible; when we stayed where there was no refrigerator she kept butter, eggs, milk and meat in a crockery container that was sunk into the ground on the shady side of the building. The idea of keeping eggs at room temperature for more than a few hours was not part of my thinking so I never felt comfortable taking them out the night before even when I was going to use them for baking; hence my comment in that regard. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * FareShare Information: Fruit and Vegetable Sprays Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) It seems all the fresh fruit and veggies we all eat are possibly contaminated with something like waxes, pesticides, bacteria etc. Some green grocer explained to me that the wax covers the pesticides so not only we have to remove wax and then pesticides. Reading I found out strawberries as well as grapes have a huge content of pesticides as well as broccoli and some other similar vegetables. I make my own veggie/fruit wash by mixing water in a spray bottle and adding some vinegar and a bit of dishwashing soap. I place the veggies in a bowl of water and then liberally spray the water, let veggies soak a few minutes and rinse off with running water. Berries have to be sprayed and rinsed (not soaked) otherwise they get mushy. Here are a few formulas and suggestions: Fill a sprayer with 1/2 part vinegar and 1/2 part water. Use to spray then rinse off with running water; Or fill a sprayer bottle with: 1 tablespoon lemon juice or vinegar, 1 tablespoon baking soda and 1 cup water; Or fill a sprayer bottle with some vinegar, water and a dash of liquid dishwashing soap, shake well. Then always wash your hands as well as any food preparation surfaces to avoid contamination. Use the Net to find other such recipes for fruit and vegetable sprays. Contributed to the FareShare Gazette by Joan; 7 June 2008. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * FareShare Information: General Rules for Cooking Vegetables Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Although there is really no new information here I feel that sometimes, with all the fancy dishes we see on television and in magazines, the basic good cooking procedures that can turn a good dish into a great dish tend to get overlooked. Fresh fruits and vegetables are available most of the year because of modern transportation methods but the best-tasting ones are still those purchased locally when they are in season and they should be used as soon after harvesting them as possible. If you have access to a farmers' market visit it as regularly as you can; otherwise try to find a grocer with a good reputation. If you can grow some of your own produce, do it; a 5- gallon pail will accommodate the biggest tomato plant and if you tuck a couple of basil plants in with it you have salad and sandwich ingredients just waiting for you. Some leaf lettuce, parsley, cilantro, oregano planted in various containers will not take up much space and even the smallest balcony can usually provide enough room for one 2-gallon pail or pot. No balcony? Put some smaller containers against a sunny window. As a child when I saw a can with a plant in it on a windowsill I always thought a good person must live there. Naive in this day and age I suppose but I still tend to have that feeling when I see somebody is caring for any kind of plant and when I come across a long-abandoned home site during my rural ramblings and see the remains of a rhubarb patch or an ancient peony or lilac bush I usually pause to wonder about the people who lived there. OK, not many of us have the luxury of only using the freshest produce so obviously when we can't we have to buy. However, get the best quality and freshest looking that you can find and afford. Sometimes that innocent- looking little soft or darkened spot on the outside is hiding a completely unusable interior. Sometimes trial and error will enable you to make a good choice but sometimes the bad bits hide themselves very well. Keep vegetables in a cool, dry place and remove all withered or dried leaves and tops before putting them away. I know you will find carrots and some other root vegetables presented in the stores with their full tops left on. My personal experience with carrots is that the sooner you get those tops off or at least cut down to within a couple of centimeters (1 inch) of the vegetable, they are not going to wilt nearly as quickly. All that greenery might look pretty in the stores but it doesn't really contribute anything to the vegetable itself. If your carrots are a bit wilted just pop them into a plastic bag or other container, sprinkle a little water over them and chill them for a while. Wash the vegetables carefully; pare or scrape if it is necessary to remove the skins. Beets are best cooked in their skins with about 2.5 cm (1 inch) of the stems left on to reduce the "bleeding" of their juices; once they are tender remove them from the liquid, give them a quick shock in cold water then slip the skins off. Do not prepare vegetables then leave them standing for any length of time in cold water; doing this increases the loss of nutrients. To cook, have the water at a full, rolling boil (the boiling doesn't stop when you stir). The length of the cooking period affects the loss of vitamins and other nutrients so by starting the cooking in boiling water significantly reduces the cooking time. For the amount of vegetables needed to feed a family of six you only need to add about 5 mL (1 teaspoon) of salt to the cooking water; the salt helps to keep green vegetables green and tends to bring out the flavour of most vegetables. If you can't, for dietary reasons, don't worry about leaving it out. Drain the vegetables as soon as they are just tender and serve immediately. Overcooking is responsible for more undesirable flavors and faded, unattractive colours in vegetables than is any other one thing. Baking or steaming is advised, when possible, as these methods conserve mineral salts. Buttering - one, admittedly older, cookbook recommends using 1 1/3 tablespoons (20 mL) of butter or its equivalent per 2 cups (500 mL) of cooked vegetables. Creamed vegetables - allow 1/2 cup (125 mL) of white sauce per 2-cup (500 mL) portion of vegetables except peas, for which 3/4 cup (175 mL) is suggested. One final note: with the current concerns about the safety of tomatoes a food safety specialist I saw being interviewed on television said that she didn't think people should quit buying them but should pay more attention to cleaning them and mentioned that there are two main points on the fruit where organisms can enter - the stem end and the blossom end; she said to just remove those after washing by taking a thin slice off the blossom end and, with a pointed paring knife, cut around the stem end to remove it and the bit of core. I'm sure many of you have your own information about the harvest, storage and cooking of various fruits and vegetables both local to your area and imported. It would be interesting to hear your experiences. Contributed to the FareShare Gazette informational and educational segment by Hallie; 16 June 2008. - - - - - - - - - - - - - - - - - - - |
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