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FareShare Gazette Recipes -- March 2008 - F's
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Back to Recipe List * Exported from MasterCook * FareShare Educational/Household Hints -- Segment Recipe By : Hallie Serving Size : Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) FareShare is about to launch a new component. It is definitely still in the experimental stage and the format may change from time to time to fit in with what you, the members of our group, tell us you want and we work out the best way to present it. This segment will probably only appear in the Gazette about once a month but the frequency may vary according to the amount of input we receive as well as time available for us to manage it. We are aware that while many of our members have literally grown up learning to cook and manage a household, being taught by other family members, many have suddenly found themselves having to do this with little or no prior training or experience. It has always been a part of our policy to provide a certain amount of information about the ingredients found in recipes, both the familiar and the not-so-familiar, so this next step seems a logical one to us. We do not run either a forum or a blog site so all information and questions will, as usual, go through the regular recipes@fareshare.net email address. Questions will be sorted and dealt with as we feel appropriate in the educational segment. This is not a part of the request for recipes or information on recipes that is currently a part of the Gazettes, they will be handled as has been our normal custom. From time to time one of our members with an expertise in a specific area will write an informational piece that will appear in the Educational Feature; if questions arise pertaining to that you may send them in and they will be dealt with over time but not necessarily immediately. Also, if you have other questions about cooking, menu planning, cooking techniques, etc., no matter how basic, we encourage you to submit them. There are even a great many misconceptions about boiling water and not just among beginning cooks so don't hesitate to ask even those questions about things you may feel you should know but don't. If any of you feel you have a special expertise in any area that might fit in with this please get in touch with us at the usual address. For this idea to work we need input from as many of you as possible. The basic FareShare format will not change; we have had fun doing the FareShare Fun Facts and will continue to run that on a regular basis; this new segment will simply be an additional service we are adding to what we happen to think is a pretty good one. Art and Hallie, your FareShare Administrators. Contributed to the FareShare Gazette by Hallie; March 12, 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * FareShare Educational/Household Hints - Water Recipe By : Hallie Serving Size : Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Water. So, you think you know how to boil water? Well, when it comes to cooking it may be more complicated than you thought. Recently a TV cook explained that it doesn't matter how high you turn up the heat under a pot of water it will never get hotter than the boiling point therefore, it makes no sense to cook vegetables with the heat turned to maximum so the water bubbles furiously. Your food will cook just as fast at a simmer so once your veggies are heated to the point where the water continues to boil you may as well conserve your fuel and lower the heat to the point where the water is just boiling. It is easy to see when water reaches the boiling point but just how hot IS that? This is where we delve into the realm of basic physics (now don't you wish you had paid more attention in school). At sea level the boiling point is 212 degrees Fahrenheit or 100 degrees Celsius/Centigrade. Air pressure is an important factor and at 1000 feet (305 meters) ABOVE sea level the boiling point lowers to 210F (99C) so boiling water is cooler by 2F (1C) for every 1000 feet (305 meters) in altitude above sea level. This is why it takes longer to boil an egg when you're camping in the mountains than it does when you are camping on the beach at the ocean. Of course the reverse happens if you are camping in Death Valley which is below sea level which brings us to another interesting point - using a pressure cooker. A pressure cooker traps the steam that rises from the boiling water, thereby increasing the pressure on the water which raises the boiling point. A maximum temperature of 250F (120C) can be obtained in this manner. You can get the same result by doing your cooking in an open pot about 19,000 feet or 5,800 meters BELOW sea level (not tried by me <G>). OK, let's add another piece to the puzzle. If you add a water-soluble substance, such as salt or sugar, to the water you will raise the boiling point and lower the freezing point, not of the water itself but of the solution. Now isn't this fun! However, don't despair, in the amounts we use in normal cooking the effect is minor enough not to be particularly important. One ounce of salt in a quart of water (about the same as sea water) will only raise the boiling point one degree Fahrenheit so I don't think we need to stay up nights worrying about it but I felt it was worth mentioning. Speaking of the salinity of sea water, you might want to keep in mind that because of the salt it is a really really bad idea to fall off a cruise ship in the vicinity of either the north or south poles because the water can be several degrees BELOW freezing and still be in liquid form (just a little travel tip <G>). Many people insist that you shouldn't add salt to water before you heat it as it will take longer to reach the boil, however, while this is true and may be important in a laboratory because it does raise the boiling point, the amount of salt you are likely to add to cooking water is so small that any difference in the time it takes a pot of water to reach the boil is insignificant; therefore you can add the salt as soon as you put the water into the pot without worrying about being "salt correct". On the other hand, when you are making candy you DO add a lot of sugar to the water and this solution can become very much hotter than the temperature of boiling water alone which is why people have experienced some very nasty burns. A sugar syrup that is 20 percent sugar by weight boils at about 212F (100C) while a sugar syrup that is 90 percent sugar by weight boils at 250F (125C) at sea level; as you cook the solution it becomes more concentrated so the temperature goes up. Some foods cook better below the boiling point. Some fish and meats are best cooked at temperatures about 140F (60C) in order to obtain the best texture. If they are cooked at higher temperatures the outside cooks first to the point of overcooking sufficiently to become tough before the inside is cooked. Food will need to be cooked longer at the lower temperature, however. A good temperature in order to cook things gently as well as efficiently, is 180F or 80C (use a thermometer for accuracy), which is a compromise between boiling and cooking at the lower temperature mentioned above. We haven't discussed the different effects of water hardness (or softness) which are very important factors to every cook but I think we should leave that for another time as I can see your eyes are beginning to glaze over. Contributed to the Educational/Household Hints segment of the FareShare Gazette by Hallie; 12 March 2008. - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * FareShare Fun Fact: Herbs & Spices (Chervil, Chives) Recipe By : Hallie Serving Size : Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Chervil. Anthriscus cerefolium. A member of the carrot family, it apparently originated in Russia and western Asia. It has a delicate anise flavour, due to the presence of estragole which is the same component that gives tarragon its flavour, which is destroyed by heat so it is best used raw or only slightly warmed much in the way parsley is used. This flavour does not stand up well to drying either so grow some in a pot if you can't find it fresh at your local market. Chives. There are two main species that generally come under the heading of chives and both are members of the onion family (alliums). Allium schoenoprasum. This is probably the one that is most commonly found in stores and market gardens. It has tubular round leaves and purple flowers, both of which are edible. The flowers make a pretty and tasty addition to salads. The plant is easily cultivated from seed and by division. It tolerates poor conditions and will grow well in containers as well as the regular garden. Tuck it in with other plants in a flower bed or border and it will be quite happy to come up year after year. It will readily seed itself so if you don't want that to happen, well, I guess you will just have to force yourself to pluck the flowers and use them in those salads I mentioned. When harvesting the leaves make sure to leave about 2 inches (5 cm) for regrowth and you will be able to use the plant all season long. Chive seeds are suitable for sprouting. I raised my eyebrows when I discovered that my copy of Larousse Gastronomique gives a brief one-line description saying that chives are a herb mainly used in seasoning and salads. I guess that covers the basics but it does seem an understatement for such a useful and versatile plant. Allium tuberosum (garlic chives or Chinese chives). This plant has flat leaves, white flowers and a mild garlic flavour. It is also easy to grow from seed and although I have found it to be not as robust in my location I have had it survive for a few years in the garden. Contributed to the FareShare Gazette by Hallie; March 1, 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - - See all FareShare Fun Facts: Spices & Herbs Back to Recipe List * Exported from MasterCook * FareShare Fun Fact: Herbs & Spices (Cloves, Comfrey, Coriander/Cilantro) Recipe By : Hallie Serving Size : Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Cloves (Syzygium aromaticum syn. Eugenia caryophyllata). Cloves are the dried flower buds of this tropical tree which is a member of the myrtle family. These flower buds are picked just before they open then dried. This pungent and aromatic spice came to Europe around 300AD and is mentioned as being used in Chinese medicine in about 600AD. The volatile clove oil contains the chemical eugenol. Cloves are used in potpourris, pomanders and perfumery as well as in cooking. I suspect that many of our not-so-young members may remember having clove oil applied to their gums to give relief from a toothache and there is evidence that it contains antiseptic properties. Hams are often decorated by pushing whole cloves into the surface in a decorative pattern. Comfrey (Symphytum officinale) is a member of the borage family. This herb is included here because although the fresh young leaves were at one time recommended for use as a raw or cooked vegetable this is no longer the case due to concerns about their toxicity. Coriander/Cilantro (Coriandrum sativum). The seeds and leaves of this member of this relative of the carrot are what is mainly used for culinary purposes; the essential oils are used in perfumery. There are two main types: the European coriander has smaller seeds and a larger percentage of essential oil while the Indian type has larger seeds and less oil. What we commonly think of as the seeds are actually husklike fruits with the seeds inside. Coriander seed is usually sold whole and should be crushed, cracked or ground just before use in order to get the best flavour. They are an important component of many sausages, including hot dogs. Those of you who are familiar with jawbreakers candy may already know that the seed in the very center is a coriander seed. The feathery leaves, usually known as cilantro, are an important flavoring agent in many Asian, Indian and Middle Eastern dishes including curries. This herb is easily grown in the home garden or in containers in much the same manner as you would grow parsley. You can start it from seed yourself or purchase some plants from a bedding plant supplier. If you are not familiar with the taste of the leaves start by adding only a very small amount to a dish that is strongly spiced otherwise you may be put off by what has sometimes been described as a 'soapy' taste and it would be a shame to miss out on the added dimension this herb can bring to many dishes. Contributed to the FareShare Gazette by Hallie; March 10, 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - - See all FareShare Fun Facts: Spices & Herbs Back to Recipe List * Exported from MasterCook * FareShare Fun Fact: Herbs & Spices (Cumin, Curry) Recipe By : Hallie Serving Size : Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Cumin (Cuminum cyminum). The seeds of this annual herb that is another member of the same family as carrots, have a strong flavour and have long been used to flavour dishes in Asia, India, the Middle East and Europe. They are a main component of many curries. Although its popularity seems to have dropped in most European dishes it remained a common spice in Spain from where it eventually migrated to Mexico where it is now firmly established as an important part the cuisine. It is fairly easily grown from seed in light soil and a sunny sheltered spot; it is a tender annual and needs warmth for the seeds to ripen. Curry leaf (Murraya koenigii). This is the leaf of a small tree belonging to the citrus family. It doesn't really taste like curry. In India and Malaysia it is usually added to stews and similar dishes. Curry plant (Helichrysum italicum). You may find this member of the compositae (same family as daisies and everlastings) for sale in the herb section of your local plant nursery. It has had some popularity for use in soups and stews because the leaves have a taste similar to curry. However, there are some questions as to its safety so if you use it be sure to only use one sprig and remove it before serving the dish. Some members of this plant do make attractive additions to gardens however. Curry powder. The curry powder sold commercially is a combination of several spices, sometimes more than 20. The hotness of any particular blend is determined by the amount of hot chili pepper that is in it. The yellow colour is from turmeric and/or saffron. Many cooks prefer to select the individual spices they feel will best compliment the other ingredients in the dish they are making. Some of the spices that can be used in a curry powder mixture are: allspice, anise, bay leaves, caraway, celery seed, chili peppers, cinnamon, cloves, coriander, cumin, curry leaves, dill, fennel, fenugreek, garlic, ginger, mace, mustard, nutmeg, pepper, paprika, poppy seeds, saffron and turmeric. Contributed to the FareShare Gazette by Hallie; March 16, 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - - See all FareShare Fun Facts: Spices & Herbs Back to Recipe List * Exported from MasterCook * FareShare Fun Fact: Herbs & Spices (Dandelion) Recipe By : Hallie Serving Size : Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Dandelion (Taraxicum officinale). Don't panic, you can quit reaching for the herbicide sprayer; I'm not suggesting you start growing them - yet. Mind you, in areas where water is in sufficiently short supply that there are restrictions on watering lawns maybe a person should start considering these tough-as-nails harbingers of spring. They were brought to the new world mainly from Eurasia where they were used for both culinary and medicinal purposes. If picked while very young, the bright yellow flowers make an attractive addition to a salad and have long been a familiar ingredient in home winemaking; make sure to remove all of the stem and green parts. In his book "Stalking the Healthful Herbs", the late Euell Gibbons said that he considered the newly formed flower buds removed from deep in the center of the crown while they were still white, boiled for a few minutes then seasoned with salt and pepper one of the most delicious vegetables he had ever tasted. The very young leaves can be used in salads much like other chicory but the older ones are tough bitter. The plants can be grown in beds of straw or in dark places so the leaves don't develop the strong flavour that comes as the chlorophyll is produced. The tap root can be dried, roasted and ground for use as an addition to or replacement for, coffee. Even the seeds can be eaten in times of necessity. However, do be warned that the plant is a strong diuretic; the French call it "pissenlit" or "wet-the-bed". Half a cup of chopped raw dandelion greens weighing 28 grams contains approximately 13 calories, 24 g water, 0.8 g protein, 2.6 g carbohydrates, 0.2 g fat, 21 mg sodium, 52 mg calcium, 10 mg magnesium, 111 mg potassium, 18 mg phosphorus, 0.87 mg iron, 3920 IU Vitamin A, 10 mg Vitamin C. Half a cup of boiled dandelion greens weighing 52 grams contains approximately 17 calories, 46.7 g water, 1.0 g protein, 3.3 g carbohydrates, 0.3 g fat, 23 mg sodium, 73 mg calcium, 121 mg potassium, 22 mg phosphorus, 0.94 mg iron, 6084 IU Vitamin A, 9 mg Vitamin C. Contributed to the FareShare Gazette by Hallie; March 23, 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - - See all FareShare Fun Facts: Spices & Herbs Back to Recipe List * Exported from MasterCook * FareShare Fun Fact: Herbs & Spices (Dill) Recipe By : Hallie Serving Size : Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Dill (Anethum graveolens syn Peucedanum graveolens). Another aromatic member of the same family as carrots, dill is a native of southwest Asia and was used for medicinal purposes by the ancient Egyptians and the Greeks. In medieval Europe it was believed to have the power to ward off evil spells. Early settlers in North America called it "meetin' seed" because it was given to children to chew during long church sermons. Although we mostly use the seeds and leaves for culinary purposes there is a variety, A. graveolens var. sowa, that is used as a vegetable in the cuisine of India. The plant itself is an annual that can be grown from seed either in the garden or in containers; however, it does not take well to transplanting so unless you can start it in a container that can either be placed in the soil (peat pots for instance) or from which it can be removed with no root disturbance, it is best sown directly where it is to remain. If planting in the garden wait until the danger of frost is past or be prepared to provide protection as the young plants are very tender and late in the season the mature plants won't stand more than a very light frost. Dill likes a sunny sheltered location and does best in poor to average soil that is moist but well drained. There are several different strains for the gardener to choose from these days ranging from dwarf to very tall. The main culinary uses for dill today are as flavour enhancers in vegetable dishes, salads and with fish. It seems to go especially well with eggs and potatoes. A little chopped dillweed (the leaves) mixed with some cream cheese, quark or even some soft fresh goat cheese or chevre makes a lovely quick spread for bagels or crackers; put a little piece of gravlax or smoked salmon on top of that and you have a nibble elegant enough to serve at any afternoon tea or party. The ripe seeds, green-ripe seedheads and the leaves are used with cucumbers to make several types of dill pickles. To be able to use fresh dill leaves during the winter, chop them very finely and mix with water then freeze them in ice cube trays; make sure you wrap the cubes very well in plastic then seal the packages in aluminum foil before storing in the freezer or the aroma will permeate EVERYTHING (voice of experience <G>). Contributed to the FareShare Gazette by Hallie; March 30, 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - - See all FareShare Fun Facts: Spices & Herbs Back to Recipe List * Exported from MasterCook * Fresh Strawberry Pie Recipe By : Company's Coming - Pies Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 baked 9-inch pie shell -- (22cm) 3 cups fresh whole strawberries -- (750mL) 3/4 cup water -- (175mL) 1 cup mashed fresh strawberries -- (250mL) [don't be skimpy on the measuring] 1 cup granulated sugar -- (250mL) 3 tablespoons cornstarch -- (50mL) [cornflour in the UK and Australia] Arrange a single layer of the whole strawberries, stem end down, in any pattern you wish (circles, spiral or random). Place the water and mashed strawberries in a saucepan and bring to a boil over medium heat; simmer for about 5 minutes (reduce the heat if necessary). Pass through a strainer and return the liquid to the saucepan. Mix the cornstarch and sugar together in a small bowl and stir into the strained strawberry juice. Heat, stirring, until the mixture boils and thickens then cool to lukewarm. Spoon some of the sauce over the layer of berries in the pie shell. Arrange the rest of the whole berries over the top of the first layer and spoon the rest of the glaze mixture over them. Chill the pie for at least a couple of hours. Serve topped with whipped cream if desired. If your berries are very large you can cut them in half. If your berries are smaller, use more. If you don't feel like going to the trouble of arranging them in layers you can mix the whole berries into the glaze and tumble the whole lot into the pie shell. From Company's Coming: Pies by Jean Pare; 1992; Company's Coming Publishing; ISBN 1-895455-04-9 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie in response to a request; 27 March 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 108 Calories; trace Fat (0.0% calories from fat); trace Protein; 28g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Fresh Strawberry Pie (Joan#1) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pie crust -- (10-inch) baked and cooled 1 1/2 quarts fresh strawberries 1 cup white sugar 3 tablespoons cornstarch 1/2 cup cold water 1 tablespoon butter 1/2 cup heavy whipping cream -- whipped You crush 1 cup worth of berries and add the water to that. Mix the sugar and cornstarch together (will blend much better) then bring the whole thing to a boil. Let it boil for 2 minutes until thick and translucent. Add 1 tablespoon butter and let it cool before adding to the crust. I find that it avoids getting a soggy crust that way. Spread on some whipped cream over cooled filling. Place on whole berries, garnish with more whipped cream if desired. Chill well. Contributed to the FareShare Gazette by Joan in response to a request; 28 March 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 209 Calories; 13g Fat (56.4% calories from fat); 2g Protein; 21g Carbohydrate; 3g Dietary Fiber; 24mg Cholesterol; 168mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat. Back to Recipe List * Exported from MasterCook * Fresh Strawberry Pie (Joan#2) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-03 Mar 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 1 tablespoon cornstarch 1/4 teaspoon salt 1 cup water 3 ounces strawberry gelatin -- (1 package) 1 1/2 quarts fresh ripe strawberries 1 (9-inch) pie shell -- baked Mix and cook first 4 ingredients until clear. Remove from heat and add gelatin. Cool a bit. Pour over strawberries that are arranged in pie shell. Chill. Top pie with whipped cream when firm. Contributed to the FareShare Gazette by Joan in response to a request; 29 March 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 76 Calories; trace Fat (0.0% calories from fat); trace Protein; 20g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 68mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Other Carbohydrates. Back to Recipe List |
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