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FareShare Gazette Recipes -- August 2008 - F's
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* Exported from MasterCook * FareShare Fun Fact: Herbs & Spices (Nasturtium) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Nasturtium (Tropaeolum majus originally known as Nasturtium indica), aka Indian Cress. Some of you may be surprised to see that I have included this colourful annual plant in my discussion of culinary herbs and spices but over the years it has become one of those plants I find so many uses for that I would hate to not be able to include it in my collection. There are so many varieties of nasturtium available today that the species from which they have been developed (which has its origins in Peru) is almost never seen in most places these days. T. majus, which is probably the most commonly seen variety, has a trailing growth habit so is great in hanging baskets, window boxes and other container plantings; other varieties form mounds and some have variegated leaves. Most of the newer varieties tend to display their flowers more prominently than the older ones which tend to hide the flowers in among the leaves. All can be used for culinary purposes. The leaves and flowers can be added to salads, the leaves in particular adding a nice fresh peppery bite. They can also be added to sandwiches. The young seeds have a stronger flavour and can be finely chopped for use as a substitute for horseradish in some sauces. The flower buds and the young seeds can be pickled as a substitute for capers; I will post a recipe from Joy of Cooking for doing this although there are a number of similar recipes available. The leaves make a nice hors d'oeuvre when folded around a herbed creamed cottage cheese mixture and chilled. Nasturtiums are easily grown from seed. Although they appreciate some moisture the soil must be a mixture that drains well. More flowers will be produced when the plants are grown in poorer soil while leaf production will be more vigorous in richer soil. I regularly inadvertently save some of the seeds when I have nasturtiums planted either in or next to pots containing geraniums that I winter indoors; they don't germinate until the next spring because I keep these pots very dry until I want to encourage new growth. One of my sources states that nasturtium should be used sparingly with no more than 1 ounce (30 grams) being ingested in one day (although I think that would be quite a lot of leaves and/or flowers so I think a person would have to get out there and browse like a veritable deer) but doesn't say why. I suspect it may have something to do with the compounds that give the leaves their peppery bite. Contributed to the FareShare Gazette by Hallie; August 6, 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * FareShare Fun Fact: Herbs & Spices (Nutmeg and Mace) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Nutmeg and Mace (Myristica fragrans). These spices come from the fruit of a tropical tree which probably originated in New Guinea. They are rich in volatile oils, one of them being 'myristicin' (also present in fresh dill but in much smaller quantities). When the plum-like fruit ripens it splits apart to reveal a shiny shell which has a bright red band called an "aril" wrapped around it. For the tree's purposes this bright ribbon-like band contains the right combination of colour and sweetness to make it attractive to birds so they will collect the fruit an carry it away so the seed gets dispersed. The seed inside the shiny shell is the nutmeg. The aril, after being separated from the shell and dried, becomes the spice we know as mace. Although mace and nutmeg are similar in flavour there are differences due in part to the amounts of myristicin contained in the different parts. Mace is generally considered to be milder than nutmeg. The nutmeg also contains tannins which causes the grated nutmeg to be darker in colour than grated mace so mace is often used in dishes where the darker nutmeg would spoil the appearance. Both are usually grated over dishes just before the end of the cooking time as they can develop unpleasant flavours when exposed to heat for a long time. Contributed to the FareShare Gazette by Hallie; August 12, 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * FareShare Fun Fact: Herbs & Spices (Oregano & Marjoram) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Oregano & Marjoram (Origanum). The name for this plant genus comes from the Greek "oros ganos" which translates to "joy of the mountain". Although known to the Greeks since ancient times, oregano did not come into common use in North America until after World War II when pizza became popular. Among the many species of oregano are: O. dictamnus (Dittany of Crete, Hop Marjoram); O. majorama aka Majorama hortensis (Sweet Marjoram, Knotted Marjoram); O. onites aka Majorama onites (Pot Marjoram, Greek Oregano); O. vulgare (Wild Marjoram, Oregano). The different species hybridize with each other very easily and it can be difficult to sort out just who's who. The important thing to note from a culinary point of view is that there are differences in strengths and flavours. Greek oreganos generally have a stronger more penetrating flavour due to a larger amount of carvacrol (a phenolic compound), while the Italian, Turkish and Spanish oreganos are milder because they tend to contain more thymol. To further complicate things there are other plants with oregano in the common name that contain carvacrol and other compounds that give them a flavour similar to true oregano and the dried leaves from some of these are often combined with true oregano in dried mixtures. Mexican Oregano is a member of the genus Lippia which is part of the verbena family. Some of them contain a high content of carvacrol and some contain thymol; all of them have a higher essential oil content than true oregano and so seem stronger. Cuban Oregano (Plectranthus amoinicus) is another plant that, despite its common name, is not related to true oregano but is rather a member of the mint family and comes from Asia. It also contains quite a bit of carvacrol and is popular in India where its fuzzy fleshy leaves are battered and deep-fried. The leaves of Sweet Marjoram can be infused to make a tisane or chopped finely for use in salads and sauces. Oregano is used to flavour pizza sauces, tomato, egg and cheese dishes; it can be rubbed into meat and mixed with breadcrumbs for a stuffing for fish. Place some stems on the coals to flavour barbecued meats. Oregano likes a sunny exposure and well-drained neutral to alkaline soil. It can be grown from seed (easiest) or cuttings. These plants are an attractive addition to the garden and are available in several sizes, shapes and colours. While hardy in milder areas some can be wintered over in harsher climates if there is sufficient snow cover; some varieties will also self-sow and while the original plant may die over the winter quite often new plants will spring up in the vicinity of the parent. They can also be grown in containers and brought inside during the winter. I have had varying success doing this; some years it works and some it doesn't. Contributed to the FareShare Gazette by Hallie; August 17, 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * FareShare Fun Fact: Herbs & Spices (Parsley) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Parsley (Petroselinum crispum). This important herb, whose name comes from the Greek for "rock celery", is a native of southeastern Europe and western Asia. Parsley, a biennial, is another relative of the carrot. There are three main varieties in common use for culinary purposes. P. crispum is the curly-leaf parsley so often seen as a garnish. A variety known as Hamburg parsley (P. crispum tuberosum) is grown mainly for its large roots which can be grated for salads, boiled as a vegetable or added to soups and stews. Italian or French parsley (P. crispum neapolitanum) is a flat-leaf variety and has a stronger flavour than the curly-leaved parsley. Parsley is easily grown from seed but this is slow to germinate and ideally requires pre-soaking of the seed and a 70F soil temperature for germination so unless you want to grow a large number of plants you may wish to purchase a couple of them at a local garden center. It does not take well to transplanting however, so if you buy the plants make sure they are in individual containers or cells and transplant them to their permanent location as soon as possible with the least root disturbance you can manage. Parsley can be grown in full sun or partial shade and likes a reasonably rich, moist but well-drained soil. It makes an attractive "stuffer plant" in a window box or deck planter where it will be handy to your kitchen. The leaves can be used fresh, dried or frozen. To freeze, chop the fresh leaves, mix with some water and freeze them in ice cube trays. They can then be bagged and stored in the freezer for use when needed. Contributed to the FareShare Gazette by Hallie; August 31, 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fassoolia Humra - Lebanese Beans with Onions Recipe By : adapted from Lebanese Cooking Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Borlotti beans -- cooked 2 large onions -- chopped 1/4 cup olive oil 2 teaspoons salt 1/2 teaspoon pepper 1/2 teaspoon oregano 1/2 teaspoon cumin 4 cups broth -- or stock 1 teaspoon mint Sauté onions in oil until very dark brown. Add beans, salt, pepper, oregano and cumin. Sauté for 5 minutes. Add broth and simmer for 20 minutes. Add mint and serve like a soup or boil until the liquid evaporates and serve as a side dish. Serves 4. Source : adapted from Lebanese Cooking by Dawn, Elaine and Selwa Anthony, 2006. Formatted by Chupa Babi: 08.08.08 Chupa Note: boil down to stew-like consistency and serve over whole wheat macaroni; sprinkle with Aleppo red pepper. Contributed to the FareShare Gazette by Chupa; 24 August 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 143 Calories; 14g Fat (83.8% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1068mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 1/2 Fat. * Exported from MasterCook * Fresh Strawberry Sauce Recipe By : Art Guyer Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 ounces fresh strawberries 1/2 cup Splenda -- or equivalent sweetener 2 tablespoons honey 1/3 cup orange liquor 1 large lemon -- juice of [or two small] 2 tablespoons butter -- soften almost to melting 1 large lemon -- grated zest from [or two small] Rinse strawberries well and drain; hull and slice. In a blender, combine Splenda, honey, orange liquor and lemon juice. Blend on high for 45 - 60 seconds. Add the softened butter. Blend for 10 seconds. Add lemon zest, and strawberries. Run blender for 2 - 4 seconds on low speed or until you have the consistency you like. Chill for serving over ice cream or desserts. Serves 8. Makes about 5 cups. Notes. Can be served over French toast, waffles, pancakes, ice cream, pound cake, cheese cake, angel food cake, shortcake, yogurt, pudding, etc. I made this on August 7, 2008, for our dessert. We used sliced sponge cake for the base, added freshly sliced strawberries then drizzled it with the sauce. Quite tasty! Contributed to the FareShare Gazette by Art; 10 August 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 68 Calories; 3g Fat (37.0% calories from fat); 1g Protein; 12g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 31mg Sodium. Exchanges: 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. |
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