Cookie Baking (KitchenTips)

Posted 9 December, 2003 by PAF-News

Submitted by Matt Worthy

When you bake cookies and they come out too hard, simply put the cookies in a bag with a piece of bread overnight .

The cookies will absorb the moisture out of the bread and will be soft in the morning!

Do you like smoked food? There are things you should know about.... (FoodArticles)

Posted 12 November, 2003 by PAF-News

Mesquite wood is used in barbecuing and smoking foods. It gives foods a slightly sweet smokey flavour. Mesquite is the common name for several small spine hardwood trees or shrubs of the genus Prosopis in the pea family. They are native to the southwestern U.S., Mexico, Central America and the Caribbean Islands.

Although you may like smoked foods, they contain polycyclic aromatic hydrocarbons which are known carcinogens. Smoked foods are known to be carcinogenic when eaten as a regular part of a person's diet. Most people do not eat enough smoked foods for this to be a major concern.

HOWEVER, the hotter the wood or charcoal burns, the more polycyclic aromatic hydrocarbons that are produced. And mesquite burns hotter than hardwood charcoal, and produces much more of these dangerous hydrocarbons.

According to a study on the subject, in meat cooked with mesquite as opposed to hardwood charcoal, the cancer causing polycyclic aromatic hydrocarbons is 8 times higher and the benzopyrene - the most dangerous hydrocarbon - 40 times.

Hmmmmm.......

Buying Green Beans (KitchenTips)

Posted 12 November, 2003 by PAF-News

When buying snap beans (green or yellow) look for a fresh, bright appearance with good color.

Pick young, tender beans with crisp, firm pods.

It is best to avoid wilted bean pods or pods with blemishes or decay.

Beans with thick, tough fibrous pods were picked past their prime.

Peeling Kiwi Fruit (KitchenTips)

Posted 2 October, 2003 by PAF-News

Submitted by Tina Moran

I have found that the easiest way to peel a kiwi fruit is to first use my Pampered Chef Cook's Corer to remove both the root and stem ends of the kiwi.

Then, using a ordinary spoon from your flatware set, insert the spoon between the skin and the meat of the fruit. Turn the spoon completely around the fruit until the skin is seperated from the meat.

The entire peeled kiwi will then simply slip out of its skin and it is ready to be sliced.

Buying Fish and Seafood from a Grocery Store (KitchenTips)

Posted 15 September, 2003 by PAF-News

Submitted by: Steve HLinka

Better than ever, fish from a grocery store, can be is fresh, and even fresher than your local fish market.

In my grocery store, fish is delivered 6 days a week. Everyday, but Sunday. The fish is processed, and packed on ice, right on the fishing vessel. A time and temperature tab is applied to the box, to tell if the product went below temperature, and how long the product has been around. The tab will turn specific colors if the product has been abused.

Most grocery stores only order what they need, since they get deliveries 6 days a week. Ordering is pretty accurate. Also they do something called an item movement from a database computer, wich tells: How much they sell, total pounds, total dollar amount, What time, and day they sold the most, and least, How much to order. It's a pretty consistent method. I do recomend that you shop at a real busy store, just in case. not all fish mongers are honest, the'll tell you it's fresh when it's not because of lack of business. Maybe the store down the street had a better sale.

Shrimp and scallops at my my store are flash frozen, right on the fishing vessel. This is an excellent method, since bacteria doesn't have a chance to spread. It doesn't effect the quality at all. In fact, the quality is better. At the store level. they thaw out what they need, at an hourly basis.

The fish case, and fish temperature, are monitored every hour. The health department checks these logs when ever they visit. If there not accurate, it will be a voiolation.

Hints:

Ask to smell the fish (fresh fish doesn't smell)
Fresh fillets should be shiny
Look at the edges of the fish (shouldn't have discoloration)
Ask a lot of questions ( when, where, how)
Whole fish (shiny eyes)
Live shellfish (no open or broken shells)

Any questions: e-mail me at: steversl5@comcast.net

Have you always wanted to run your own restaurant? Would you like the chance? (FoodNews)

Posted 2 September, 2003 by PAF-News

Ricochet South, in the UK, is looking for friends or family who want to run a restaurant together, but have little or no prior experience.

If you're ready to give up your jobs or go part time to find out what running a restaurant is really like, please call the Restaurant team on 01273 604 792 or email us: mail@ricochetsouth.co.uk and clearly label your message “Restaurant”.

Culinary Curiosity. Oysters: Maybe aphrodisiac, definitely delicious (FoodArticles)

Posted 26 August, 2003 by PAF-News

By Jennifer Brule`

Jennifer Brule` is a classically trained chef, food writer and mother. Each of her hip and sassy columns feature an ingredient demystified with humor and facts. Contact her at jennifer@thefoodsyndicate.com.

Oysters have forever been the object of myth and intrigue. Coveted by some because of their crisp, delicately salty, oceanic flavor. Repulsive to others because of their gelatinous, gray appearance. And of course, who can discount the bivalve’s infamous, if not altogether dubious aphrodisiac reputation.

When live oysters are eaten raw, eager diners wedge the shellfish open, drizzle them with a bit of lemon, cocktail sauce or maybe sauce mignonette (a classic French sauce of vinegar, shallots, parsley and peppercorns), and slide them off the shells into their mouths where they ease down the gullet and into the gastric abyss. A brief, but addicting experience for those who favor them.

But oysters are also lovely grilled right in their shells on top of a hot grate. Or heaped into a wet burlap bag, as southerners like, and roasted outdoors. There’s the cornmeal-dredged and fried recipe with a side of tartar sauce. The Native Americans perfected oyster stew. And a colonial Chesapeake Bay treat was the oyster pie. There are a thousand ways to enjoy eating oysters.

The Romans are credited with first discovering oysters in the cold waters of Britain, bringing them back to Rome where they cultivated them in the 4th century B.C.. It is thought that they appreciated the oysters legendary properties of l’amour and paid a premium for them, in gold. One could say that the oyster was to ancient Romans, as Viagra is to American baby boomers.

The oysters’ famed aphrodisiac qualities seem to be a mix of fact and fiction. Oysters do contain a high amount of zinc. Zinc controls progesterone levels in men, a lack of which can cause male impotence. And the word ‘aphrodisiac’ came about when the Aphrodite, the Greek goddess of love, popped forth from the sea on an oyster shell and gave birth to Eros. The combination of fact and fable seem to have forever imbedded into our minds, the oysters’ reputation.

Today, in the U.S., oysters are mainly cultivated off the shores of Long Island, the Gulf coast of Louisiana, the Chesapeake Bay and in the waters off Washington state.

A female oyster releases between 10 and 100 million eggs annually. Of these, only a very few will live to become larvae and grow into mature oysters. Most will be eaten up while in the larvae stage by fish.

After 1 and ½ years (in warm water) or 5 years (in colder water) the oyster will be between 2 and 6 inches in length and be ready to harvest.

When looking at a shucked oyster it’s hard to imagine that it is actually an animal, but it is. It breathes much like a fish does, it has kidneys, and a heart that pumps clear blood through blood vessels. It even has a male or female gender. It is at this point though, that the oyster takes a sharp U-turn in the ‘normal animal’ road. You see, although every oyster is either male or female, at least once in an oyster’s life span, it will switch genders (their little oyster parents seem to be okay with this, though).

Ah, oysters. You may love to slurp them down, raw by the dozens or prefer them grilled, fried, baked or broiled. You may avoid them altogether, or devour them for the aforementioned side-effects. No matter how you feel about them, oysters are anything but boring.

For Jennifer's delicious oyster olivada recipe, please click here.

Buying fresh fish, or how to avoid unpleasant smells (KitchenTips)

Posted 16 July, 2003 by PAF-News

The Fresh Catch

By Bob Brantly
Bob Brantly is an American Culinary Federation Certified Executive Chef who resides with his family less than one mile from the bountiful South Carolina coast. In his heart-warming columns he shows readers how to simplify and make sense of the myriad of fresh seafood available in our modern times. Contact him at bob@thefoodsyndicate.com.

Seafood sounds great for dinner tonight. Time to go shopping for some fresh fish. Sounds easy, or is it? Where do you purchase seafood? How do you know if it is fresh and tasty? What kind do you buy?

There are two main places to buy fresh seafood: A local fish market or the seafood section in your supermarket.

Your local fish market is the best bet. The finest quality fish will usually be found here, since this is their specialty. Establishing a relationship with a purveyor that you can trust, and who has a good reputation is paramount. You are looking for a dealer who does a brisk business (high turnover of product), so fresh seafood is always available.

Quality seafood sections in markets have come a long way in the last five to 10 years. Some have their own chefs there to keep an interesting array of fresh fish at your fingertips. They are all there to help increase your knowledge about different species, tastes and cooking styles. Find out where local chefs buy their fish. You should buy there too.

How do you know if the fish is fresh? A fresh, clean aroma of the sea should greet you as you enter any fine fish market. There should be a sweet smell, not at all fishy. Fortunately fish, unlike humans, can't camouflage their age with cosmetics. If you've ever smelled nasty, rotten, or just old fish you know what I mean.

I was visiting a fellow chef in Florida when he decided to play a practical joke (probably well deserved) on me. While I was packing to leave, he tied a whole flounder to the muffler of my car. It took two days before the robust aroma of baked fish engulfed my car.
I did return the favor though. It's really hard to get 1,000 crickets out of your car. But I digress.

Most people buy fish filets, or already cleaned fish with the bones out, skinned and portioned. Filets should have fresh, clean appearances. Browning or curling around the edges indicates age. Ask to look and even touch the fish. The filet should be elastic but firm. When you press your finger into the flesh, it should spring back and retain its shape.

In a market fresh fish should be displayed uncovered lying on shaved ice, or on a drainable tray embedded in ice. If the fish has the skin still on, the skin should be smooth and slick. Dry or slimy skin also indicates old fish.

What kind do you buy? I like to purchase fish in accordance with the seasons. Makes sense doesn't it? Usually the prices will be lower if you buy what is in season, because the amount and availability is greatest.

Do you like rich, fattier fish, or light flaky fish? The darker the flesh of the fish, usually the richer and fattier tasting the fish will be.

You purchase oranges and grapefruits in the winter. Vine ripe tomatoes in the summer. Why? Because that is when those products are in season. Fish should be bought the same way. Of course, it depends where you live and how good your purveyors are.

Got fish? Remember fish is brain food. Treat your body to fresh seafood three to four times a week.

Dining Alone and Loving It - Cooking for One (FoodArticles)

Posted 8 July, 2003 by PAF-News

By Bonnie Egan - http://www.thefoodsyndicate.com

So you’re living alone and you’re hungry. Nobody’s around asking you what you want for dinner. Poor you. Sure, you know your diet is ridiculous and not especially healthy. Maybe you’ve tried cooking for yourself but it’s just you, so why bother? And I know all about you single vegetarians. The cheese sandwich solution, the nachos…Poor you. Poor you.

Hey, wait a minute. Lucky you! Cooking for one is cheaper than eating in a restaurant. You’re saving money. You can afford to buy small portions of the most expensive food. You can even go organic. So set the table and cook your dinner.

You don’t have to go out and buy fancy cooking equipment (except a salad spinner, if you don’t have one). I also know that to get you started, the recipe has to be easy. So what’s easier than a one-dish meal?

But first you need to set the mood. You deserve to be pampered, and if you live alone it’s up to you to do the pampering most of the time. Put on some music and light some candles. Are you feeling frazzled? There’s nothing like Ella Fitzgerald for jangled nerves. She can sing “Why Was I Born?” and leave you feeling uplifted.
When I first got my CD player, just about every CD I had was Ella Fitzgerald. I’ve been gradually expanding my collection and most of it is jazz. Another delightful jazz performer is James Moody, who sure plays a sweet saxophone. He was recently at the Blue Note in Manhattan with the Dizzy Gillespie “all stars.” Of course, you should put on the music you like—whatever makes you happy and feel good. A lot of single folks tend to eat their dinner standing up the kitchen. If I’m talking to you, get over it. That is definitely not treating yourself nicely.

I usually work at home and I tend to cover every flat surface with papers. I’ve found a great way to clear off my dining table—the box top from my 10 reams of paper. I pile everything in it and put it away for the night. That way I have a nice neat table to sit down and enjoy my dinner.

Now break out the nice dishes, cutlery and stemware. Oh go ahead – you deserve it. And there will only be one place setting to wash up, so it’s no huge bother. But using the good stuff will make a huge difference in your mood. It’s so elegant.

If you’re not eating broccoli, you ought to give it a try. Cruciferous vegetables like broccoli are anti-carcinogenic (translation: protects you from the Big C). This recipe can be made vegetarian or with meat. I eat meat, but not as much as I used to. I’ve found that going even partly vegetarian makes me feel better, and meatless usually means lower in calories. Now that I’ve lost the weight I gained on a meat-and-potatoes diet, I don’t want to gain it back.
Enjoy your dinner and remember – you’re worth it.

Sweet Potato, Broccoli and Fill-in-the-Blank Hash

Ingredients:

4 ounces chicken, pork or baked tofu
1 sweet potato – if you have a big appetite get a big one.
Broccoli from 1 stalk (or more if you love broccoli)
Salt and pepper to taste
Lemon juice from ½ (one-half) lemon for the meat or 2 tablespoons of soy sauce for the tofu
Sour cream

Preparation:

Put some water in a pan with the steamer and turn the heat on. Peel the sweet potato. Chop it into big slices or chunks. Steam, covered, for about 4 minutes. Cut whatever you like of your broccoli into chunks and throw it on top of the potatoes for another 4 minutes (a minute or two longer if you don’t like crispy broccoli). In a large skillet, sauté chicken approximately 3 minutes per side. (You want to be able to cut into the thickest part and see only white, no pink.) Squeeze lemon juice over the chicken. (I heat my tofu in the microwave for a minute, but if you don’t have a microwave, you can throw the tofu into the steamer a minute before the broccoli is done.) Cut the chicken, pork, or tofu into bite-sized pieces. Sprinkle with salt and pepper and add the potatoes and broccoli. This is also the time to cut the potatoes and broccoli into smaller pieces, but don’t use metal in a nonstick skillet. Put it all into a big bowl and spread a tablespoon or two of sour cream on top. I really prefer Tofutti’s “Better Than Sour Cream” to the real thing and soy is so good for us—not just gals either. Soy is thought to prevent prostate cancer.

Asparagus by the plateful (FoodArticles)

Posted 7 July, 2003 by PAF-News

By Jennifer Brule`
Jennifer Brule` is a classically trained chef, food writer and mother. Over the past decade, she has written for newspapers and national magazines such as Cooking Light. Each of her hip and sassy columns feature an ingredient demystified with humor and facts. Contact her at jennifer@thefoodsyndicate.com.

Man, I love asparagus! Although it’s in peak season right now, (February through June) I eat it year round by the plateful. I like the spears best quickly steamed to crisp/tender, al dente perfection. Melted butter is good, but I prefer it plain with just a light sprinkling of sea salt.

Asparagus has so many attributes and just one detractor (that weird stinky-tinkle factor, but I’ll get to that later). It is a powerhouse of nutrients. A heavy 5-ounce serving has only 20 calories, no fat or cholesterol and is low in sodium. Packed into that 5 ounces is 60 percent of the folic acid we need for the day. Folic acid helps blood cell formation, fights liver disease and is thought to prevent neural tube defects in forming babies. Asparagus is also a good source of vitamins B6, A and C as well as potassium, thiamin and fiber.

Asparagus is part of the lily family and is related to onions, leeks and garlic. It was first cultivated in Greece, 2,500 years ago.
It is a plant that takes patience to cultivate. Spears don’t grow for two years after the crown has been planted, but once the plant begins to produce, it will do so, in season, for as long as 15 years.
The rate at which asparagus grows is remarkable. Remember those lapsed time movies we used to see in biology class that showed grass growing in hyper-speed? Asparagus shoots up almost that fast. Depending on the heat of the sun, some asparagus plants can grow as much as 10 inches per 24-hour period.

Preparation of asparagus is as versatile as it is user-friendly. Steaming or simmering is the most common means of it. In a large sauté pan, bring about 1 inch of water to a boil, add trimmed asparagus (keeping the burner on high) and time 5 minutes as soon as the spears hit the water. Remove, drain and serve.

Roasting is a great hands-off way of preparing. Simply spray a cookie sheet with a non-stick spray and place the trimmed asparagus in a single layer (no oil or butter needed). Roast in a 400-degree oven for 6 to 7 minutes. Grilling brings a slightly nutty flavor to asparagus that I love. Simply place plain, non-marinated asparagus on a prepared grill and roll occasionally for 6 to 8 minutes.
Now, back to the stinky-tinkle thing. It seems to be a derivative of the breakdown of amino acids during digestion. Because there doesn’t seem to be any way around it, you could chalk it up to the cost of eating asparagus. Although, curiously, some people don’t experience this side effect.

Asparagus is a unique, versatile and delicious vegetable. It is also one of the most nutrient-packed. Who knew that health food could actually taste this good?

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