Food For Thought

March 31, 2011

April Showers

Filed under: Celebrating Food,Writing — Tags: , , — Theresa H Hall @ 6:01 pm

April is an exciting month this year because Passover, Good Friday, Easter and Holy Week will be observed this month. We have National Florida Tomato Month, National Garlic Month, National Grilled Cheese Month, National Soft Pretzel Month and National Soy Foods Month. While the weather will bring rain our way in order to help everything grow, we shall reap the benefits of the showers. The very first Monday of April starts National Bake Week.

Saturday, April 2nd, is National Peanut Butter and Jelly Day, it will begin a very diverse month of traditions, family gatherings and foods. Aren’t we the lucky ones. Peanut butter and jelly is one of the first foods young children are introduced to eat, and to prepare. It is easy to teach the little ones how to spread creamy peanut butter with a safe utensil. Adding the jelly using a spoon is just as exciting because the kids want to transfer the wobbly gelatinous fruit to the surface of the peanut butter base. Then it’s all a matter of topping their sandwich with another slice of bread. Most of the time store-bought breads are introduced as well. For those lucky enough to have a parent who likes to bake bread, their PBJ sandwich will have extra nutritional value and depth of flavor. This food combination has been around for a long time.

Lots of bakers like to get creative with ingredients and this little cupcake is filled inside with a warm luscious grape jelly. The imaginative peanut pieces on the top of peanut butter frosting only make it more appealing. Creative foods are not always eaten so quickly. Here we have an artistic sculpting of these two favorite ingredients and while heart-shaped and whimsical, if you look closely, it appears there might be a woman in the very center, wearing an apron, and she does indeed look as if she is serving someone something from her kitchen. It’s all in good artistic fun. I bet eating that work of art was satisfying.

I also found someone who likes to add bananas to their peanut butter and jelly sandwich. They do not stop there. They take out their skillet or grill, toss in some butter and when the sizzling can be heard, they grill their sandwich until it is browned on both sides. Then they cut it into sections and sprinkle a dusting of confectioners sugar along the top. I know I saw some peanut butter cookies with a dollop of jelly perched on top of the thumbprint, too. Any way you want it, peanut butter and jelly is a good time to be had by one and all.

March 29, 2011

Hot Diggity Dog!

Filed under: Celebrating Food,Writing — Tags: , — Theresa H Hall @ 4:14 pm

On March 30th we celebrate National Hot Dog Day! This is one of the world’s most favorite fast foods. The hot dog partly gets its name from people who used to accuse some butchers of using “unmentionable” meat in their sausages. Yet hot dogs are considered to be sausages and got their beginnings in the German town of Frankfurt. Hence the name frankfurters. Mostly made from pork and by-products, the nature of this food has been refined throughout the years, but ultimately the idea is still pretty much the same..

About 1870 a German immigrant by the name of Charles Feltman began selling sausages in rolls on Coney Island. Ten years later, a man by the name of Antonoine Feuchtwanger sold sausages his wife made, in the streets of Chicago. He offered his customers white gloves to wear so they could eat the hot sausages without burning their hands. By 1893, Anton Ludwig Feuchtwanger, who was a Bavarian sausage seller, began serving his sausages in rolls, because the white gloves were becoming too expensive to hand out. It seems people were keeping them as souvenirs.

“Hot dogs” was actually a term for some sportsmen during a bicycle race or a baseball game. Apparently, someone used the term hot dogs in reference to the sausages in rolls and the name stuck. Sports and hot dogs just seemed to go together. Around 1916 a man by the name of Nathan Handwerker, decided to open a place of his own and sell hot dogs for a nickel. His former employer was selling them for a dime. Pretty soon his place became synonymous with hot dogs, and to this day, Nathan’s is still a very famous place for people to buy hot dogs and dress them up in style.

Hot dogs are now made with pork, beef, soy fillers and chicken or turkey. They are boiled, fried, grilled, steamed, baked or microwaved. There is even a hot dog toaster, which cooks the meat and heats the bun. It seems necessity is the mother of invention. No matter how you like your hot dog, it’s a sure bet you’ll enjoy eating this traditional and popular food, a long-time staple at ball stadiums, amusement parks, restaurants, movie theaters, concession stands and your everyday street vendor’s, too. It is a delicious way to enjoy a sausage that became a sandwich … even if it is served on a long roll.

March 25, 2011

Spanish Paella Day

Filed under: Celebrating Food,Writing — Tags: , — Theresa H Hall @ 9:52 pm

On March 27th we celebrate Spanish Paella Day. Valencia! Once pronounced by the Italians as wa’lentia, Latin for strength, it was named for the valor of former Roman soldiers, after they had fought a battle against an Iberian rebel going by the name of Viriatus. That was around the year 2 BC. Later, Muslims resided there in this city and called it Balansiyya, in their Arabic dialect. The Moorish influence on paella was thought to be the combination of leftovers into the new day’s meal. It’s how rice became a staple of Spain before the 15th century. By the time the Moors were sent packing and Spanish Catholics ruled the land, the new residents had decided that vegetables, fish and beans would be good additions. This became popular and proved an acceptable way to cook during Lent. Down through the ages, the name of this Mediterranean city of Valencia has been pronounced different ways, but this fact only seems to add to the allure of the complexities of the various architectures, her people, and especially the way their most popular dish, paella, is prepared.

Paella is now quite famous around the world and although it had humble beginnings, it has grown into a culinary phenomenon. The traditional preparation calls for a certain type of disc-shaped pan to be used to cook this recipe. That’s the beauty of Spain. The word paella is a combination of French, Latin and Spanish meaning pan. The most exciting part about the process is that it is usually prepared outside, with the pan placed over a wood-burning stove. There is also a specific way to go about making this dish and it is not considered a true paella, if the rice has not been toasted first in the hot pan. To someone practiced in the art of making an authentic paella, it is a matter of about an hour or a bit more, depending on the size of the recipe. For a novice cook or someone trying this for the first time, however, I would expect there to be a heavy learning curve. Remember … study your recipe before you try.

Paella is very similar to other rice dishes, some of which I didn’t recognize and three that  I did. They are: Pilaf, Risotto and Jambalaya. A few were in a different language and I’m guessing they were rice and seafood, or rice and chicken. It has to do mostly with the proportion of rice to liquid and the type of rice base. As with spices and ingredients, the combinations thereof allow paella recipes to take on a whole new attitude.

There is also another variation of paella which uses a particular noodle called Fideuà. This slender noodle (like vermicelli) started being substituted for bomba rice in the 1960′s, and is complemented by a Provençal sauce called aioli, made up of mayonnaise, garlic, olive oil and egg. In some regions mustard is tossed in, and even pears may be added. It is typically made with a white-fleshed fish and served, paella fashion, with the main dish being cooked in one pan.

It’s all about the pan, cooking outside, and usually for a group of people, not a meal for one. Time and energy go into the preparation of this dish, and even back when they cooked this over an open fire lakeside, the people added their own special ingredients. Nowadays, the fire is infused by orange and pine branches and pine cones to enhance the flavor. Back then the poor added marsh rat, along with eel and butter beans to their paella. As times and conditions improved, other ingredients, such as rabbits, chicken, duck and snails, were used in place of marsh rat. Later, sea-foods were a welcome addition.

This Sunday is a day set aside for everyone to celebrate this wonderful dish. It is prepared in many different ways, and diners choose the flavors and food they will include. In the photograph to the left is an example of the paellas at an outdoor festival. Imagine getting to select from these beautiful paellas! There is a lot more history and many, many recipes for you to try. By reading over recipes and even viewing some videos about how to prepare paellas, soon you, too, will be sharing your version of this timeless meal with those you love. It’s a tradition celebrated around the globe. In case you are interested in learning more about formal paella cookware, I urge you to explore the site and think about the different ways you can enjoy cooking and eating this Spanish culinary treat. You won’t believe how diverse and interesting this traditional dish has become.


March 21, 2011

French Breads and Strawberries

Filed under: Celebrating Food,Writing — Tags: , — Theresa H Hall @ 10:00 pm

Today is French Bread Day and when it comes to the aroma of breads hot from the oven, the French have some pretty great recipes. Pictured is Brioche Nanterre, which is laid on its side so it will not deflate. The portions will be gently torn away and eaten. Brioche is a very rich recipe and there are lots of different ways to incorporate it into another dish. For example: French Toast or a Swiss Roll with Almonds. There are always different shapes and colors of baguettes and long loaves of crusty French bread to go with your dinner, salad or wine. The crunch and flaky exterior leads to the soft bread inside. Spread some cheeses on top and eat it for a snack in-between meals.

Then there are all those croissants, a favorite of so many. Whichever way you like your French Breads it’s a pretty sure bet that you’ll enjoy them.

Today is Strawberry Day and this sweet and luscious fruit is very versatile. Strawberries are used almost everyday when making fresh fruit desserts. They go on double-duty especially when used to decorate cakes, top pastry cream tarts, and made into fresh strawberry pies or a little shortcake. Dipped in chocolate they blend two distinct flavors and are sublime for those who love to eat them.

March 16, 2011

Celebrate Saint Patrick’s Day!

Filed under: Celebrating Food,Religious Holidays,Writing — Tags: , , , , , , , — Theresa H Hall @ 3:43 pm

The luck of the Irish is a good old-fashioned saying and it is a splendid way to start St. Patrick’s Day. A little good luck goes a long way. I am a descendant of Irish ancestors and was raised with the traditional songs. As children we learned how to do (our version of) an Irish Jig. Little children are always so cute when they raise their arms into the air and move their legs and point their toes. It is all in the grand scheme of things, dancing to the tunes being played from bagpipes.

Then there are all of the St. Paddy’s Day parades held in the UK and throughout the Unites States. It’s a big deal and taking the time to watch one is so much fun, too. There is revelry to be shared by one and all. The spirit of happiness is everywhere. Stout beer is served in pubs, and most all of the Irish taverns, restaurants and pubs are filled to overflowing. Their lively music is played on traditional instruments and band members sing out their tunes in earnest. Many people join in singing and dancing the whole day through.

Traditional Irish dishes are baked and stewed and cooked to commemorate Saint Patrick the patron saint of the Emerald Isle. Ireland is a gorgeous land and her people have a long history of trials and perseverance. It is a very interesting culture and the people of Ireland are warm, cheerful and lovely. There’s lots of good reasons to share in March 17th celebrations.

In Boston, New York, State of Georgia, San Francisco, Seattle and Chicago, there is a huge population of Irish people and descendants. In Chicago, they really get into the spirit of things by coloring their canals a bright and vivid green. It’s the color of their shamrocks. On St. Patrick’s Day, restaurants in most major cities sell more food and drink than on any other day in the year. Lots of Irish coffees, too. Amazing! The belief is that on St. Patrick’s Day, everyone is a little bit Irish. This photo was snapped outside a Guinness storehouse in Chicago. So no matter where you’re from make sure to wear some green tomorrow. If you visit any Irish pub they will most likely be serving green beer and some foods with a hint of green to them. It’s all done in good fun.

One of our very new members, a married Mother of four children, has shared this beautiful Irish recipe. It is a fine example of what could be on your dinner table tomorrow night. She learned how to cook this recipe from her Mother and proudly serves it to her family. She’s keeping a family tradition going and so can we all. Below I have included a link to traditional Irish foods and songs. Pick out some more recipes to enjoy tomorrow and sing along while you cook. “When Irish Eyes Are Smiling … ” Have some fun and join in the Cheer. Happy Saint Patrick’s Day to You!

Traditional Irish Songs

Traditional Irish Foods

March 13, 2011

Crunchy Potato Chips

Filed under: Celebrating Food,Writing — Tags: — Theresa H Hall @ 11:16 pm

Genius ideas include whoever had the concept to deep fry slivers of potatoes. It’s hard to look at a potato chip and not reach for it or have our mouths water. Eaten by themselves, with seasonings, or with a scoopful of salsa or dip, they are great. A popular combination happens to be hot dogs, chips and a soda. Hamburgers are good with them, too, but a hot dog is the perfect accompaniment.

When you bite into a crispy chip, or pop a whole one into your mouth, the sound of the crunch is unmistakable. Today there are more brands and flavors of chips than ever before. It is a multi-billion dollar food enterprise that the whole world enjoys. Chips are flavored primarily with salt and then seasonings, herbs and spices are added to create the many varieties of potato chips. There is a flavor to suit most anyone’s cravings. Versatile and unique in that no two are alike, and want nothing more than to have someone appreciate them. Ah, the simple life.

I did some reading and found out that a Chef by the name of George Crum, got tired of having his thick, soggy potatoes sent back to the kitchen by disgruntled diners. On August 24, 1853, he decided to slice the potatoes as thin as he could and to fry them up. This new side dish was so popular that chips became a regular item on the hotel’s menu. I bet that millions of people are sure glad this chef didn’t give up and throw in his towel.

Celebrate March 14th, Potato Chip Day, with a bag of your favorite potato chips, or find a vendor who makes homemade chips, because they taste even better.

Curious About Poppy Seeds?

Filed under: Trivia,Uncategorized,Writing — Tags: , — Theresa H Hall @ 1:48 am

This past Wednesday, The Washington Post ran a story in their Food Section, that I found intriguing, very well written, and added value to my culinary education. I believe you’ll think so, too.

The article pertained to a story told by a popular and local Israeli Chef, Vered Guttman. She recounted an old family tale about the effects of her Grandfather’s having eaten too many poppy flowers when he was a lad, during WWII. The poppy flowers, known to be an opiate, gently persuaded the boy to fall into a very deep sleep. He lay down amongst the flowers in the field. He had eaten enough of them to induce a very sound sleep, so he slept on, while the war surged around him. The story has a good ending thankfully.

She mentioned different recipes that her Mother had passed down to her and taught her to make. She discussed different pairings of flavors, as well as a recipe usually made on a Jewish day of observation called Purim. It falls on March 19th this year.

I only really remember seeing poppy seeds on breads and bagels, and have never really paid much attention to them. My husband avoids eating them, because eating even a very tiny amount of poppy seeds can play havoc on the results of a drug test; where you might possibly be screened by an employer. Even eating small amounts would show that an opiate had been ingested, even if one only ate them for the mere pleasure of the enhanced flavor, and without any nefarious intentions. It is a food that might make you feel happy but won’t get you high. Naturally I have stayed away from them as well. I wouldn’t want to start loving the flavor and tossing some into my husband’s dinner. “Oops … M’Bad … Sorry Honey!”

Here are some quick facts for cooks who definitely want to use them. Poppy Seeds:

have a nutty flavor

are used in sweet and savory dishes

ground down they taste fruity

complement apples and almonds

are rich in magnesium, calcium and fiber

are higher in calories than you might think

pair nicely with lemons, walnuts, butter and pasta

are great in cakes and muffins

are sprinkled on top of breads and bagels

taste dashing when added to bittersweet chocolate ganache

are blue-black in color

are less costly purchased in bulk

make a great poppy seed filling

can be bitter when ground

have a high oil content

store best in the freezer

I learned a lot about these tiny seeds, and am excited to use them in recipes now that I know more about them. Give them a try and surprise your family with a whole new flavor to enjoy. If you do be sure to check your smile, because poppy seeds love to get stuck in your teeth.

March 11, 2011

Oatmeal-Nut Waffles

Filed under: Celebrating Food,Vegetarian,Writing — Tags: — Theresa H Hall @ 4:35 pm

March 11th is a day to celebrate Oatmeal-Nut Waffles. Any day that includes waffles is a good day. It is a fun way to turn ordinary pancakes into rounds or squares of yummy crevices. Topping them with butter, syrups, sour creams, fruits and compotes are delicious ways to enjoy them. On a recent show with Bobby Flay, ten contestants were trying their best to win their own restaurant chain. One of the contestant’s ideas is Wings & Waffles. He gets my vote! Those are two of my all-time favorites.

Oatmeal-Nut Waffles

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2 large eggs (slightly beaten)

2 cups fresh buttermilk (shaken)

~~~~

1 cup quick oats

1/2 cups nuts (ground or finely chopped)

1 Tbsp molassas

1 Tbsp vegetable oil

~~~~

1 cup whole wheat flour

1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

~~~~

(Thin with milk as necessary)

** Use any kind of nuts you desire. Chop and put into the batter or sprinkle on top **

~~~~


1) Heat griddle to setting 4.

2) Using a large bowl mix slightly beaten eggs and buttermilk together.

3) Add quick oats, molasses and vegetable oil, blending well.

4) In another bowl whisk together whole wheat flour, salt, baking soda and baking powder.

5) Add dry ingredients to the egg mixture and blend well, about 35 strokes. Leave medium to small lumps.

6) Allow batter to stand and slightly rise.

7) Use measuring cup to pour batter onto the center of a hot, (preheated then greased) waffle iron.

8) Using a heat resistant spatula, spread the batter outward, close lid and while holding the handle flip the waffle maker 180º.

9) When the waffle is cooked, the waffle iron should beep. Flip 180º and gently remove with spatula.

10) Serve however you like them.

** Caution ** The waffle iron is extremely hot. Be very careful. Spray or grease between each waffle and when finished cooking, turn off the waffle iron and raise the lid to allow it to cool completely.

Half Hour Meals Member Waffles 1

Half Hour Meals Member Waffles 2

Half Hour Meals Member Waffles 3

March 8, 2011

Pancakes Today

Filed under: Celebrating Food,Retro Recipes,Writing — Tags: , , — Theresa H Hall @ 6:07 pm

Today is Shrove Tuesday and it is also called Fat Tuesday. Some just refer to it as Pancake Day. It is the last day of shrovetide, which is the week leading up to Ash Wednesday. Tomorrow will mark the first day of the season of Lent. It is a tradition to eat pancakes today, as Lent is a time of reflection and fasting in the Christian religions. Many countries have week-long Mardi Gras celebrations and people dance in the street, sing and wear costumes or colorful beads. It seems that there is much frivolity and innocent abandon. Celebrants release pent-up energies before the solemn forty days of Lent begin. Many people love to eat pancakes for dinner and relish the delicious and lovely carb laden food.

Beautiful Buttermilk Pancakes

2 cups all purpose flour

2 tsp baking powder

1 teaspoon soda

3 tbsp sugar

1/2 tsp salt

2 large eggs (beaten lightly)

3 cups buttermilk

4 Tbsp unsalted butter (melted)

(you’ll need more butter for the skillet and after you flip the pancakes)

Instructions:

1) Heat your skillet to a medium-high heat and then back it down to a tad over medium.

2) Stir all of the dry ingredients into a large bowl.

3) Add eggs, buttermilk and melted butter. Whisk together but do not stir too long. Allow some smallish lumps to remain.

4) Let the batter sit for a few minutes so as to allow the ingredients to marry … become something new. The batter will rise slightly and seem a bit puffy indicating it is ready.

5) Melt butter into the skillet and when the bubbles are about to turn a light golden color, ladle some batter onto the middle of the pan.

6) When the bubbles surface and start to pop and the very edges are looking a little dry, flip your pancake over and then add some butter pats on top.

7) After the first one, you’ll have the hang of it. Sometimes you might want to add a little fruit, too.

Pancakes don’t take long to make and some people even use two skillets to get the job done faster.

* Note: If your pan seems too hot, rinse it under cold water for just a second or two to cool it down. Return the pan to the stove top, add butter and begin again.

Many people prefer to eat two or more and these are called stacks of pancakes. Some restaurants make small sand-dollar pancakes and the kids love them because they are just the right size. Whichever way you eat them, pancakes are delicious, nutritious, and if you eat too many they can be fattening.

Pancake Souffle

Pancake Cobbler

March 2, 2011

Mull Over This

Filed under: Celebrating Food,Writing — Tags: — Theresa H Hall @ 11:11 pm

On March 3rd, we celebrate National Mulled Wine Day. This drink is a bouquet of flavor which will delight your mouth and warm your body. It is typically served from Halloween through Christmas, or the Winter Season. Wine, usually red, is spiced with cinnamon sticks, vanilla pods, cloves and citrus. Even sugar may be added. The wine and spices are warmed together in a deep pot, then it is served by ladling into tankards, or heavy glass mugs. It is celebrated throughout Europe and here are some of the names for this drink. It is referred to as glühwein in Germany, and boiling wine, cooked wine, heated wine and hot wine, in the countries mentioned next.

Different spices and variations of mulled wine are ceremoniously made in the different regions throughout Europe. In Serbia they flavor their red wine with sugar, cloves, nutmeg and serve with a slice of orange or perhaps lemon. In Croatia they add cinnamon, sugar, nutmeg and the zest of oranges. Romanians add peppercorns to white or red wine. In Bulgaria, honey, peppercorns and sometimes apples and/or citrus fruit slices are added, while Moldavians like their red wine with honey and black pepper. If they run out of wine, sometimes grape or currant juices are used.

There is even mulled beer, which is served in Poland and which uses popular Belgian beers because the taste has a sweet flavor. The usual spices are also used to enhance the beer.

Scandinavian Glogg is the Nordic term for mulled wine. Non-alcoholic glogg is available already mixed and is sometimes prepared using fruit juices instead of wine. Red wine mixed with sugar, ginger, cloves, cardamom, cinnamon and even bitter orange is sometimes really spiced up a notch by including vodka, akvavit or brandy.

There is still time to purchase a bottle of red wine or a bottle of grape juice and make your own mulled wine.  It’s still cold outside and it would be a heady way to enjoy your evening tonight.

Do a quick search for mulled wine recipes and you’ll find plenty from which to choose. There are also recipes for Sangrias and wine-poached beets. Lots of cooks get creative using white wine, red wine, Burgundy wine and even Merlot. The darker the wine the fuller bodied the taste. It is all up to your personal preference which recipe you choose, but do try it because it’ll warm your toes.

** Research from Wikipedia and around the Internet.

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