Recipes Included On This Page FareShare Fun Fact: Herbs & Spices (Pepper) FareShare Fun Fact: Herbs & Spices (Perilla) Fresh Mushrooms in Sour Cream (Grzyby ze Smietana) Frozen Green Applesauce Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * FareShare Fun Fact: Herbs & Spices (Pepper) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-09 Sep 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Pepper (Piper nigrum). Although there are about 1000 different species in the genus Piper this is the one we will deal with in the main. The berries from this vine, a native of India, provides the black pepper we most commonly use on our tables but it is also the source of white pepper, green pepper and pink pepper. These berries take about 6 months to mature and are red when ripe; as they dry they turn black but by this time they will have lost much of their pungency and aroma, therefore what we know as black pepper comes from berries that are mature but not ripe which have been blanched in hot water then sun- or machine-dried. White pepper is the seed from ripe berries that have been soaked and had the outer fruit layer removed before drying. It is valued because it is pungent but not as visible in light-coloured sauces and other dishes as black pepper would be. Green pepper, as you might suspect, comes from berries that have not been allowed to ripen. They are preserved by freeze-drying, canning, bottling in brine or treating with sulfur dioxide and dehydration. Pink pepper is the just-rip red berries preserved in brine and vinegar. The pungency in pepper comes from piperine. To best preserve the pungency and aroma pepper should be stored tightly sealed in a cold dark location. There is another source of pink peppercorns, the Brazilian pepper tree (Schinus terebinthifolius) which was originally brought to the U.S. as an ornamental but has since become invasive in the southern part of the country. It's fruits started to be commercially available around 1980. Contributed to the FareShare Gazette by Hallie, September 21, 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * FareShare Fun Fact: Herbs & Spices (Perilla) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-09 Sep 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Perilla (Perilla frutescens) aka Shiso. Perilla, a member of the same family as mint, is a native of China and India which was introduced to Japan and Korea some time around 1000 A.D. In Japan the leaves and flower heads are used with meat and seafood; the Koreans use the seeds for cooking oil and flavoring. The oil contains perillaldehyde which give perilla its distinctive aroma. Some varieties don't contain any perillaldehyde (I just had to say that word again) so they tend to have a more citrus aroma due to the presence of limonene. One variety, P. frutescens 'Magilla', which has an appearance very like that of the Coleus so commonly found in flower beds and containers, is not recommended for culinary use but rather only as an ornamental. The leaves of the purple or red variety, P. frutescens var. crispa rubra, are used to color preserved fruits such as the Japanese pickled plum, umeboshi. The leaves of the green (P. frutescens var. crispa) and the red or purple varieties can be chopped and used as a garnish or battered and treated as tempura. They can also be used in sushi. This plant makes an attractive addition to the garden as a useful alternative to Coleus in containers and beds. It likes a rich and moist but well-drained soil and a location in sun or partial shade. Contributed to the FareShare Gazette by Hallie, September 28, 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Fresh Mushrooms in Sour Cream (Grzyby ze Smietana) Recipe By : Culinary Arts Institute Polish Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-09 Sep 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh mushrooms -- sliced (450 g) 2/3 cup sliced green onions with tops -- (150 ml) 2 tablespoons butter or margarine -- (30 ml) 1 tablespoon fresh lemon juice -- (15 ml) 1 tablespoon flour -- (15 ml) 1 cup dairy sour cream -- (250 ml) 2 tablespoons chopped fresh dill -- (30 ml) 1/4 teaspoon salt -- (1 ml) 1/8 teaspoon pepper -- (a pinch) Sauté mushrooms and onions in butter and lemon juice for 4 minutes. Stir in flour. Cook slowly, stirring, 1 minute. Add sour cream, dill, salt and pepper. Cook and stir 1 minute. Serve warm on small rounds of rye or Melba toast. Makes 2 cups. From Culinary Arts Institute Polish Cookbook; 1976. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 29 September 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 87 Calories; 6g Fat (59.5% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 196mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 1 Fat. Back to Recipe List * Exported from MasterCook * Frozen Green Applesauce Recipe By : The Chatelaine Cookbook by Elaine Collett; 1965 Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-09 Sep 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds tart green apples 1 cup water 1 cup sugar -- (1 to 1 1/2 cups) Wash, then quarter 2 pounds of tart green apples into a saucepan; add 1 cup of water. Cover the pan and bring to a boil, then lower the heat and simmer until very tender, about 20 minutes. Press through a sieve. Stir 1 to 1 1/4 cups of sugar into the hot applesauce until thoroughly melted. Cool. Ladle into small freezer jars. Makes 4 to 5 cups. From The Chatelaine Cookbook by Elaine Collett; 1965; Maclean-Hunter Limited. MC format by Hallie. Untried. Hallie's note. I have the apples and will be making this but won't be using sugar. I will sweeten it a bit with Splenda but not too much as I figure additional sweetener can be added at the time of use if necessary. I am toying with the idea of adding a little grated fresh ginger. Contributed to the FareShare Gazette by Hallie; 24 September 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 50g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 3 1/2 Other Carbohydrates.

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