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FareShare Gazette Recipes -- August 2009 - S's
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* Exported from MasterCook * Salt And Pepper Can Make You A Better Cook (Info) Recipe By : Public Opinion Online Serving Size : Preparation Time :0:00 Categories : Volume 12-08 Aug 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Using a little salt and pepper in your cooking is a simple technique that will make you a better cook. Put simply, salt and pepper tweak the taste buds. Salt awakens the taste buds in the mouth and pepper stimulates our olfactory senses -- making us more aware and receptive to the flavor of food. Thankfully, it only takes a small amount of either one to alert our flavor sensors. Salt: The difference in salts has mainly to do with texture. Chemically there is little difference -- all are about 97.5 percent sodium chloride. The differences lie in processing. Table salt is mined from underground deposits and includes a small amount of calcium silicate, an anti-caking agent. Many table salts also contain iodide, a mineral that promotes good thyroid performance. Table salt is ground into very fine crystals and is relatively sharp in taste. Table salt is best for baking because its fine crystals dissolve easily into recipes. Sea salt is harvested from evaporated seawater and receives little or no processing, leaving in place the minerals that come from the seawater. Because seawater's mineral content varies from location to location, so does sea salt. Much of the mineral content of sea salt will evaporate quickly with exposure to heat. To benefit from mineral flavors, sea salt should be added as a topping rather than a cooking ingredient. Trace amounts of these additional flavors can easily be over-shadowed by other spices, sauces, butters, or other toppings. Kosher salt takes its name from its use in the koshering process. It has no preservatives or anti-caking agent and can be derived from either seawater or underground salt deposits. It is particularly useful for preserving because its large crystals hold up to the process more effectively than other salts. Kosher salt almost always appears as large crystals, making it easier to control when sprinkling by hand or by pinches. There is some "crunch" appeal to the bite if it is eaten before it dissolves. Pepper: Black, white and green peppercorns are all the same seed of the same plant. How they come to market has to do with their stage of development and their processing. Peppercorn berries grow on spikes, with 50 to 60 berries on each spike. Black peppercorns are picked when the berry has reached its full size, but is still a little under-ripe. Enzymes in the berries turn the skins black as they dry. Black peppercorns, and the resulting ground black pepper, have a pungent taste. They have the best flavor when they are freshly ground. White peppercorns are mature berries that ripen to a red color before being picked. Once picked, they are soaked and rubbed free of the outer skin, which reveals a smooth white under-layer. Ground white pepper is slightly milder than ground black pepper. White pepper is used in light colored sauces, seafood dishes, spice blends and vegetables. Green peppercorns are picked when under-ripe. They are usually pickled in brine or vinegar and may be freeze-dried and dehydrated, which gives them pungent flavor. Green peppercorns are not dried after harvesting, except for freeze-drying, and are milder in taste than either white or black peppercorns. Red peppercorns are the mature, un-hulled berry. They may be pickled or dried, but either is hard to find and very expensive. Salt and pepper are applied to food before it is cooked to better allows those spices to integrate with the food as it cooks. This is not the time to be heavy handed, but you will find food tastes better when seasoned in this manner. Always include salt as a dry rub ingredient. It doesn't have to be the dominant ingredient. Contributed to the FareShare Gazette by Art; 22 August 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Southern Baby Limas Recipe By : David H Serving Size : Preparation Time :0:00 Categories : Volume 12-08 Aug 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups dry beans 4 cups water 1 smoked pig knuckle 1 teaspoon Cajun seasoning -- (optional) 2 Bay leaves -- (optional) Salt and pepper to taste Rinse beans in cold water and check for stones. Put all ingredients in crockpot and cook on low for 8 hours or overnight. Remove bay leaves and pig knuckle. Remove bones from meat and reserve. Remove 1/2 cup beans and coarsely blend in processor. Return to pot along with reserved meat. Beans should be moist with some liquid but not a lot. Cook on high for another hour. Check seasoning. They can be served now but are better if refrigerated overnight and reheated the next day. Note: If pig knuckle is not available use any smoked pork or slab bacon or salt pork chunks. If using salt pork you should parboil to remove some of the salt. Contributed to the FareShare Gazette by David in response to a request; 30 August 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Spicy Chicken Rolls Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 12-08 Aug 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups prepared salsa -- your favorite 6 boneless skinless chicken breasts 2 cups grated cheddar cheese Pound chicken breasts a little to flatten and make them easier to roll. Put 1 tablespoon cheese and 1 tablespoon salsa in center of each breast. Roll chicken around filling and secure with toothpick. Place rolls in a flat baking dish, sprayed with oil. Top each with more salsa. Cover tightly and bake at 350F for 20 minutes. Uncover, top with a bit more cheese and bake another 10 minutes. Serve over rice with pan juices and more salsa and cheese on the side. Guacamole and/or chopped cilantro could also be served on the side at the table. Note: When choosing salsa, pick one that your family likes and as spicy as they enjoy. Serves 6 - Low Fat and Flavorful ---> I can also picture this being made with chicken thighs (bone removed) and mozzarella, Swiss or Jack cheese. H. Contributed to the FareShare Gazette by Art; 5 August 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 412 Calories; 15g Fat (35.1% calories from fat); 64g Protein; trace Carbohydrate; 0g Dietary Fiber; 177mg Cholesterol; 388mg Sodium. Exchanges: 9 Lean Meat; 1 1/2 Fat. Back to Recipe List * Exported from MasterCook * Stuffed Tomatoes Provencale Recipe By : Adapted from "The Way To Cook" by Julia Child Serving Size : 6 Preparation Time :0:00 Categories : Volume 12-08 Aug 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large fine firm ripe tomatoes Salt, freshly ground pepper 1/2 cup lightly pressed down crumbs from fresh (homemade type) white bread 2 tablespoons minced shallots or scallions 1 large clove garlic, pureed 1/4 cup minced fresh parsley 3 tablespoons olive oil -- (3 to 4) Preparing the tomatoes: Cut the tomatoes in half (not through the stem). Gently squeeze them to remove excess juice; dig out the seeds with your little finger. Salt and pepper the insides lightly; turn upside down on a rack to drain while you prepare the stuffing. The stuffing: Toss the bread crumbs with the shallots or scallions, garlic, parsley and salt and pepper to taste, blending in droplets of olive oil as you do so. Stuffing the tomatoes: Divide the stuffing into 8 portions and mound into each tomato; arrange the tomatoes in a baking dish. Drizzle a little more oil over the crumbs, if you wish. Baking: Preheat the oven to 400 degrees Fahrenheit. About 20 minutes before serving, bake in the upper third level until the crumbs are lightly browned and tomatoes are hot through but still hold their shape. Serve them soon, since they risk collapse if kept warm. For 8 tomato halves. Linda Bassett, author of "From Apple Pie to Pad Thai", teaches American regional cooking and international cuisine at Massachusetts' North Shore Community College. Contributed to the FareShare Gazette by Art; 16 August 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 61 Calories; 7g Fat (98.5% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 1 1/2 Fat. Back to Recipe List * Exported from MasterCook * Summer Squash Stacks With Roasted Red Bell Pepper Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-08 Aug 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium yellow squash -- cut diagonally into 8 (1/4-inch-thick) slices -- (about 3/4 lb.) 2 medium zucchini -- cut diagonally into 16 (1/4-inch-thick) slices -- (about 1 lb.) 2 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 pound fresh mozzarella cheese -- (250 grams) [one 8.8-ounce package] 16 basil leaves Roasted Red Bell Pepper Sauce (see below) Garnish: freshly shaved Parmesan cheese 1. Preheat oven to 350F. Brush squash and zucchini with oil; place in a single layer in a jelly-roll pan. Sprinkle with salt and pepper. Bake 5 minutes or until crisp-tender. 2. Cut mozzarella into 8 (1/4-inch-thick) slices. Cut each slice in half. Place half of zucchini on a serving platter. Layer with half each of mozzarella and basil. Top with yellow squash. Layer with remaining mozzarella, basil and zucchini. Top with Roasted Red Bell Pepper Sauce. Garnish, if desired. Prep time: 20 minutes. Bake time: 5 minutes. Makes 4 servings. Roasted Red Bell Pepper Sauce: 1 (7-oz.) jar roasted red bell peppers, drained 2 tablespoons chopped fresh basil 1 tablespoon olive oil 1 teaspoon salt 2 teaspoons lemon juice 1/2 teaspoon pepper 1/4 teaspoon sugar 1. Process all ingredients in a blender or food processor until smooth, stopping to scrape down sides as needed. Prep Time: 5 minutes. Makes 3/4 cup. Southern Living, June 2009 Contributed to the FareShare Gazette by Art; 1 August 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Sweet Corn-Peach Salsa Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-08 Aug 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ears sweet corn -- shucked and silks removed 2 large peaches 3 medium tomatoes -- seeded and chopped 1 small onion -- chopped 1 cup chopped fresh basil 1 1/2 teaspoons lemon or lime juice 1 teaspoon salt 1/2 teaspoon ground cumin Extra-virgin olive oil 2 small jalapeno peppers -- finely chopped (optional) Prepare a grill for medium-high heat or heat up a stove top grill pan. At the same time, bring a large pot of water to boil. Brush some olive oil on each ear of corn and grill until lightly charred in spots. Set aside the corn and let it cool. Meanwhile, cut an X through the skin on the bottom of each peach. Drop the peaches in the boiling water and cook for one minute, then immediately plunge them in a bowl of ice water to stop the cooking process. Peel the peaches, starting at the X, then chop. Carefully cut the grilled corn off the cobs. Toss the corn, peaches, tomatoes, onion and basil together in a large bowl. Add jalapenos, if using them. In a small bowl, blend one and half tablespoons olive oil with the lemon juice, salt and cumin. Pour over the vegetables and peaches; lightly toss to combine. Serve: - Over chicken breast, steak or fish - As a hearty salad by adding canned, drained and rinsed black beans and crumbled feta cheese - As a quesadilla filling, adding shredded Monterey Jack cheese Tip - Cutting Corn Off The Cob: There are all kinds of gadgets that remove corn kernels from the cob but you don't any fancy tools. Just grab a knife and exercise caution. Remove kernels by standing the ear of corn upright on a cutting board. Using a sharp utility or chef's knife, cut the kernels straight down along the corn cob to free numerous rows of kernels at the same time. Contributed to the FareShare Gazette by Art; 8 August 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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