Food For Thought

February 25, 2011

Nuts and Chowder

Filed under: Celebrating Food,Writing — Tags: , , — Theresa H Hall @ 4:07 pm

Today we celebrate Chocolate-Covered Peanut Day. Peanuts are commercially grown throughout the southern states, fifteen of them in fact. The peanuts are planted after the last frost and take about ten days for the seedlings to sprout into leafy green plants. About forty days later yellow flowers appear on the top. After pollinating themselves, the petals fall off and a peanut ovary forms on a vine, then plants itself into the ground to grow into peanuts. Now we know.

There are quite a few different recipes for these delicious candies. Dark and milk chocolates are used primarily. They do not take long to make, and would be a great candy to serve this Sunday night, while everyone is gathered round the television to watch the Oscars. The combination of peanuts and chocolate is absolutely perfect.

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Today is also Clam Chowder Day. This is an all-time favorite, and whether it is Manhattan (which is made with a tomato base), or New England (which is made with a cream and roux base), both are equally good. New England style is a hearty stew-like soup made in a pot, and is also best when served piping hot. It is robust and filled with potatoes and delicious fresh clams. Garnishing with with bacon bits, parsley, or chives, adds that much more flavor and aroma to the dish. Here is a basic recipe.

Clam Chowder

1/2 Lb bacon (chopped)

4 large white potatoes (peeled and diced)

1 large carrot chopped into small pieces

3 stalks of celery chopped into small pieces

4 Tbsp butter

2 medium yellow onions (chopped)

1/2 tsp thyme (fresh or dried)

12 oz fresh clams, cut into mouth-sized bites (reserve the clam juice)

3 cups milk

2 cups heavy cream

clam juice

2 Tbsp cornstarch mixed into 1/2 cup of water (blended until there are no lumps)

Salt & Pepper to taste

Sprinkling of Old Bay Seasoning on top of chowder before serving

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1) Brown the bacon and drain on paper towel.

2) Transfer the bacon fat to a large pot.

3) Heat the bacon with the butter. Add the cornstarch that has been diluted with the water.

4) Add in the potatoes, onion, celery, carrot and thyme. Stir until bubbly.

5) Add in milk and cream. Bring to a rolling simmer and reduce heat to medium low.

6) After cooking for twenty minutes, add in the clam juice and the clams.

7) Season with salt and pepper, and continue cooking until the clams are just done. If you add the clams too early, they will be tough and you do not want that!

8) Serve immediately. Sprinkle a little Old Bay Seasoning and bacon bits on top. Enjoy.


February 23, 2011

Banana Bread

Filed under: Celebrating Food,Retro Recipes,Writing — Tags: — Theresa H Hall @ 6:31 pm

Banana Bread Day is celebrated today. Fruit has been used in the making of quick breads for centuries and banana bread allows the baker to use the fruit after it has turned different shades of brown. The banana becomes soft and sweet, which makes it more malleable for mixing and adds a rich flavor and texture to the bread. It is not a bread that has to rise before baking, as the leavening ingredients are not of yeast.

Some biological leaveners are: beer, buttermilk, ginger beer, kefir, sourdough starter, yeast and yogurt. Two chemical leaveners are baking powder and baking soda, which are very familiar to bakers. Banana Bread calls for both of these chemical leaveners in the recipe. There are other types of leaveners such as steam and air, which are used in puff pastry and baguettes. A manual process, or way to do this, is by creaming butter and sugar together. It seems like chemistry yet the magical rise of baked goods is mostly learned not in class, but by watching batter turn into a finished baked treat right in our own ovens.

Here is a lovely recipe for you to make and share with your family and friends. It is a simple process that welcomes kids who want to lend a helping hand in the kitchen. It is one of the easier recipes for them to try.

Moist Banana Bread

2 cups all purpose flour

1 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup mashed (2-3) ripe bananas

1//2 cup unsalted butter (softened)

3 Tbsp milk

2 large eggs

1 cup toasted walnuts

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1) Preheat oven to 350º

2) Using a large bowl, stir together  1 cup of flour, the sugar, baking powder, baking soda and salt.

3) Using an electric mixer, turn on lowest speed and add in the mashed banana, softened butter and milk. Beat until blended.

4) Increase speed and beat on high for 2 minutes, while adding in eggs and remaining flour. Blend well.

5) Fold in toasted walnuts.

6) Pour into 2 greased loaf pans or cake pans and bake for 50 to 60 minutes, or until toothpick (inserted into the center) comes out clean.

7) Remove from oven and cool completely on wire racks.

8) Wrap in plastic wrap and set in refrigerator and slice the next day. Or freeze for up to one month using a freezer bag for added insulation. Thaw for 1 hour prior to slicing.

There are many variations for quick breads. Check out your cookbooks to see which types you might enjoy baking. These old fashioned breads are still very much in demand. Delicious, moist, and a great addition for any afternoon tea, lunch bag, or breakfast table.

Here is member EcoMeg’s recipe.

February 19, 2011

Two Favorites

Filed under: Celebrating Food,Writing — Tags: , , , — Theresa H Hall @ 6:05 pm

What a day! Just combine two special ingredients and voilà! It’s Chocolate Mint Day! These two flavors are magical and combined are outstanding, immediately recognizable, and a marriage made in the kitchen. By adding peppermint, spearmint or crème de menthe to chocolate your success is guaranteed. The taste heightens the senses and cleanses the palate, all in one fell swoop.

Girl Scout Cookie boxes are filled with these baked goodies. A sprig of mint leaves atop a chocolate dessert gives a hint of freshness. Other favorites are Andes Mints, Junior Mints and York Peppermint Patties. They now have York Peppermint Bits. They’re all good.

There is an aromatic chocolate mint herb, which when dried, can be used to enhance the flavor of tea. They suggest adding it to strawberries to make them taste even more special. You can read more about it here as well as order a plant for your garden. Spring is just around the corner.

February 18, 2011

Crab Stuffed Flounder

Filed under: Celebrating Food,Trying Something New,Writing — Tags: , , — Theresa H Hall @ 8:11 pm

Today is Crab Stuffed Flounder Day. Flounder, also known as flat fish, are found in all of the oceans.  Flat fish also include: sole, flounder, halibut, plaice and turbot. Sometimes fluke, halibut, and plaice are types of flounder. Flounder is a valuable food and can be prepared whole or in fillets, and is equally delicious broiled, steamed or sauteed. These fish are known to lie on the sea floor and can also camouflage themselves in order to hide from their predators.

Here are two fine examples of their survival instincts. Another distinguishing feature is the fact that while they are not born with both of their eyes on the same side of their heads, as they mature, one eye joins the other, allowing them the advantage of staying close to the bottom of the sea.

Some ingenious cook must have thought of stuffing them with crab and shrimp, and they are quite delicious prepared this way. Could be the case that one day, this cook did not have enough crab and shrimp to make a whole serving, and decided to stretch these ingredients by combining some fillers and flavors, then adding the seafood stuffing into the flounder. However the idea came about, it was inventive and gives this pleasant tasting fish a flavorful twist.

Here is a baked flounder recipe from our member at Plum Bush Cottage and here is a Paula Dean Recipe for this dish.

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February 16, 2011

Candy Nuts and Coffee

Filed under: Celebrating Food,Did you know?,Writing — Tags: , , , — Theresa H Hall @ 9:39 pm

February 15th was Gum Drop Day. Gum drops are a type of candy, a favorite confectionery, blended with flavors, gelatins or pectins and infused with colors. After the mixture is set the candies are shaped into cones, then rolled in sugar. They are very sweet and are flavored with fruits and spices, both real and artificial. This colorful treat is also known as spice drops, and is frequently to be found in candy dishes. Cooks and pastry chefs use them for decorating cakes and cupcakes. At Christmastime they are popular additions to gingerbread houses, and are considered a traditional confection for the winter holidays.

Other popular flavors and shapes are orange slices and spearmint slices. Another variation taught in French culinary schools, is Pâtes de fruits, or fruit jellies. These are usually set up in a hotel pan and then cut into squares and coated by being tossed in sugar. Gummy bears and other childish shapes are another style of this candy. Sometimes their flavors are so good they are truly irresistible.

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Today is Almond Day. Surprisingly the almond fruit is not a nut but a drupe. Its flesh or seed is what we know as the almond. It comes from a tree which flowers and then the pod (drupe) grows and deep inside is where these tasty morsels can be found. There is an amazing amount of interesting data to be found about this food and it is also very versatile.

Almonds can be eaten raw, blanched, toasted, slivered, sliced, kept whole, smoked, salted, honey-roasted, ground into flour, used in frangipane or marzipane, made into oils and used many other ways. You’ll have to do a little research to see how extensively this almond fruit is used around the world. It’s amazing.

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For all you coffee lovers tomorrow is Cafe Au Lait Day! It is coffee made with steaming milk, unlike a white coffee, which is prepared with cold or room temperature milk. It can be made into a stronger version by using pressed French coffee, or dark espresso, and sometimes this is referred to as caffè latte. Whichever way you prefer your cup of joe, tomorrow is a day of appreciation for this tasty beverage, no matter how it’s brewed.

February 12, 2011

Be My Valentine

Filed under: Uncategorized — Tags: , — Theresa H Hall @ 3:14 pm

Traditionally, Valentine’s Day is commemorated on February 14th. This Monday will be filled with greeting cards, flowers, gifts and food. While searching this subject I have found out about certain foods that are considered a romantic gift to our senses. They are also referred to as aphrodisiacs and not only is their aroma something to lure your beloved, their flavors also are particularly tempting. Some of these suggested foods might do the trick for your Valentine.

While alcohol is usually presented in the form of wine or champagne (the drink of lovers), it is wise to drink in small quantities, lest you dull the warm glow, and your senses, by overindulging. Less is definitely more. Three servings of beautiful green asparagus used to be served to bridegrooms for a more pleasurable wedding night. The yellow banana with its shape and creamy texture was believed to enhance male performance. High in zinc, caviar supposedly can stimulate the formation of testosterone in a man.

Almost everyone loves chocolate! It does double duty by acting as a sedative to relax and lower inhibitions, and also as a stimulant to increase physical desire. Ancient Greeks celebrated the harvesting of figs with frenzied rituals of passion.

I’ve heard it said that ginseng increases desire for physical contact and this is easy to believe. Natural perfumes made from almond and vanilla, and some herbs and spices, seem to act as pheromones when applied to the skin. You could choose to try the Japanese way of flirting with death, by indulging in eating some puffer fish. You might get a sexual thrill, but make certain the poisonous gland is removed properly! A much safer seafood is the lovely and versatile oyster. It is believed that these sea creatures have the ability to switch from male to female and some think this allows the diner to experience both the masculine and feminine feelings of love. Back in ancient Egypt, some pharaohs liked the spicy radish and thought of it as divine, because its taste stimulated the palate. Very expensive truffles, dark and musky, have been believed to arouse both body and palate.

Whether you celebrate Valentine’s Day with food, flowers, chocolates, surprise jewelry boxes, a night on the town, the theatre, or just cooking dinner at home, remember it’s the thought that counts. Set the mood by adding a few candles on the dining room table or around the room. Get a romantic movie, listen to love songs or write a poem, because as long as you’re enjoying this beautiful day with your loved one, or those special friends of yours … you’ll be celebrating love, and really, that’s the whole point.

February 11, 2011

Happy Birthday President Lincoln

Filed under: Did you know?,Trivia,Writing — Tags: — Theresa H Hall @ 4:03 pm

Out of all the U.S. Presidents, I have always admired Abraham Lincoln the most. He was quite tall, mild-mannered, self-taught, kind, and people called him Honest Abe. He was born on February 12, 1809 and died from an assassin’s bullet on April 15, 1865. A grand memorial was erected in his honor and sits along the Potomac River, in our nation’s capitol.

Tomorrow would have been his actual 202nd birthday, although officially his birthday, and George Washington’s, will be celebrated on Monday, February 21st. I always look forward to February 12th. I believe this man did such good for the United States and its citizens, and his efforts truly made a difference. He is remembered with deep respect and is an ever-present reminder of how sacred our liberties are.

I was very interested to learn that his wife Mary had a hard time getting him to remember to eat regularly, as he was always so busy. Apparently she knew he would show up at the dinner table whenever she served these delicious favorites of his: Chicken Fricassee with Biscuits, and also Oyster Stew. He loved eating oysters prepared various ways, and he also showed an appreciation for fresh fruits, especially a plate filled with apples, nuts, cheeses and crackers. For dessert he loved Cherry Pie.

Happy Birthday Mr. President!

February 8, 2011

Perfect Cream Scones

Filed under: Baking Tips,Retro Recipes,Writing — Tags: , — Theresa H Hall @ 1:56 pm

Scones are very easy to prepare and they have been around for centuries. Any good baker has their own favorite recipe for them and here is mine. They only take ten minutes to combine, cut and pan.

Cream Scones

This recipe falls into the category of quick breads. It is easy and quick to prepare.  They may be served for breakfast, a treat or for a high tea. Originally from Great Britain. You can make them plain or add currents, raisins or dried fruits.

9 oz A. P. flour unsifted

3 oz sugar

1 Tbsp baking powder

1/2 tsp salt

1/2 cup currants

1 1/3 cups heavy cream

milk and sugar for brushing on tops (just prior to baking)

1) Blend dry ingredients including fruit into a large bowl. Make sure baking powder is well distributed.

2) Make a well in the center of the flour mixture and pour the liquid in the well. Blend by hand until just mixed.  Lumps are okay.

3) Scoop out onto a lightly floured surface. It will feel sticky. Knead a few times until well incorporated. Do not over mix.

4) Shape into two pieces and shape into circles about 1/2″ thickness.

5) Using a round cutter press straight down, without twisting and lift upwards. The scone can now be placed onto a sheet pan. You may also consider cutting the round into pie-shaped pieces.

6) Place 2″ to 3″ apart on the pan as they will expand while baking.

7) Brush tops of scones with a little milk and sprinkle sugar on top.

Bake 400º 10 to 12 minutes. Larger 15 to 20 minutes. Cool on rack. Best when eaten fresh.

They would be a delicious treat for your Valentine!

February 5, 2011

Saturday Sorbet

Filed under: Member recipes,Trying Something New,Writing — Tags: , — Theresa H Hall @ 4:09 pm

Half Hour Meals is just full of wonderful recipes. The one I chose to prepare in the wee hours of the morning is one of ibozo’s, Lemon Sorbet, and I had been thinking about it for a long time. The thing is, I had used up my lemons the day before and decided to substitute pink grapefruit in place of the tart lemons. That should have given me a clue to reduce the sugar but it was pretty late and that’s the fun of a recipe you haven’t made before, you can adapt it to fit the supplies on hand.

The process was very straightforward. As soon as the simple syrup cooled, I poured in the freshly-squeezed grapefruit juice and zest (I was assailed by the fruity aroma), and poured the liquid into the frozen bowl of my ice cream maker. It’s electric so I did not need to churn manually for 25 minutes. I turned it on, checked the progress a few times and then transferred it to a container which I then placed into the freezer overnight.

Grapefruit, lemon, lime and orange sorbets are perfect ways to cleanse one’s palate. Sorbet is widely used in between dinner courses and it allows the diner to have a sense of heightened awareness when tasting the next dish. Usually it is only offered one time during the course of an evening.

In the end it was too sweet because I failed to take into account the sweetness of the pink grapefruit. To remedy this I took some ReaLemon juice and sprinkled a few droplets on the top of the sorbet. Presto, perfect! The sweetness was balanced by the tartness of the lemon juice. Since one scoop is usually enough, there’s plenty left in the freezer for a few more servings. Nice to have on hand when guests come over. Give this recipe a try. For orange and grapefruit sorbet, add 1/2 less sugar, and add in a little lemon juice, perhaps 1/2 cup. Very nice.

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