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January 26, 2002 - April 8, 2002
What are ...Tapas? One aspect of Spanish Cuisine (FoodArticles)Posted 8 April, 2002 by PAF-News Originally, and in some bars today, tapas were served, which were simply a few olives or almonds. In some places a selection of cheeses, sausages, serrano ham were served as tapas, often free to accompany the drink before the main meal.
But nowadays, more restaurants serve tapas which are more or less any hot or cold dish that can be served in small portions, so a meal is made up of lots of smaller dishes.
Tapas are typically displayed along the length of the counter of a bar or café to be ordered in a group, or individually. A selection of tapas is ideal for an interesting informal meal, and they are also great for a any party, buffet, picnic or barbecue.
Most can be made quickly and easily. Many can be made in advance and served at room temperature. Others are partly prepared and then finished at the last minute before serving.
Typical ingredients for tapas include - olives, pickled fish, schrimps, octopus, sausages, ham, mushrooms, peppers, aubergines.
 
How to make Chocolate Bags (KitchenTips)Posted 25 March, 2002 by PAF-News Article submitted by AC Bouquet
Have you ever looked for an elegant dessert to present at an important party? How often have you searched and searched for a simple, yet expensive looking gift to give to a special friend? Have you ever had to prepare for a wedding, but wondered what you could do to make the wedding stand out above all the rest?
Well, now you can make your own chocolate bags. Gourmet chocolate bags are sold for as much as $30 per bag, empty and plain! Some of the finest chefs offer chocolate bags as a dessert container or fine chocolate gift. Now YOU can put your guests, friends, and co-workers at awe with this simple, yet elegant idea!
Supplies Needed:
* Chocolate Chips
* Glass Bowl
* Stirring Spoon
* Rubber Spatula
* Scissors
* Tape
* Coffee been bag (found at the grocery stores when purchasing beans) with plastic (preferred) or wax paper lining
* Refrigerator or freezer (optional)
Pour your chocolate chips in the glass Bowl. Put the bowl in a microwave and heat for 3 minutes on high, stirring every 20-25 seconds. Heat until chocolate chips have completely melted and the chocolate is smooth.
Take the coffee been bag and cut to desired height - about 4" high. The taller the bag, the more difficult it is to make the chocolate bag.
Once cut, take two pieces of scotch tape and tape the lining to the outside of the coffee bag. This will keep the lining from sliding from the weight of the chocolate, and will help keep the bag open a little.
Next, scoop some chocolate onto the rubber spatula. Take the spatula and coat the inside bottom of the bag with chocolate, taking care to fill in the corners as much as possible. Next, coat all four sides of the bag, all the way to the top. Again, take care to get chocolate in the corners of the bag. This will help the outside of the bag look smooth (no gaps or bubbles) and will let the bag be leak-proof if you choose to fill it with mousse or ice cream which may melt.
Once this first coat is applied, you may either let the bag sit at room temperature for several minutes until it hardens, or put it in the freezer (about 5-10 minutes).
Once hard, take the chocolate bag and apply another coat of chocolate. However, this time, put the bag up to a light. The purpose of this is to see if there is any light coming through the chocolate. If you can see light coming through the chocolate, that area either has no chocolate ( a hole), or is so thin that it may break once you tear the paper off the chocolate. Wherever you see a light spot, coat with chocolate. Also, add a second layer of chocolate to the base of the bag to make it sturdy. When done, let it cool again until hard.
Finally, carefully tear the coffee bag from around the chocolate. Viola! A fine, gourmet chocolate bag!
**If you would like to make the chocolate bag even more impressive, you may melt other varieties of chocolate (white, dark, colored, etc) chips. Add a couple tablespoons of melted shortening to the chocolate to thin the mixture. Then, drizzle the chocolate lightly over the outside of the bag to give it a gourmet drizzle effect.
Cooking a perfect Risotto (KitchenTips)Posted 20 March, 2002 by PAF-News Follow the steps below for a perfect Italian style risotto.
The ingredients for risotto vary from recipe to recipe but the basic ones are:
4-6 cups HOT vegetable/chicken/pork/beef stock (broth)
3 tbsp butter
1 cup minced onion
2 cups Arborio, Vialone Nano, or Carnaroli rice
1/2 cup grated Parmigiano Reggiano cheese
Steps:
1. Heat a heavy duty saucepan on LOW and melt 2 tablespoons butter.
2. Add the minced onions to the pan. Cook for about 10 minutes until the onions are translucent.
3. Add the rice to cooked onions, stirring with a wooden spoon. Cook for approximately 2 minutes. It is important that you do not rinse the rice before cooking as rinsing will remove the starch that gives risotto its creamy texture. Frying the rice with the onions means that grains will be coated with liquid-resistant fats which will prevent them from quickly absorbing the cooking liquid.
4. Add enough HOT stock to cover the rice. Stir with a wooden spoon. The liquid must be hot to keep the temperature in the pot constant without interrupting the cooking process. It acts as a melding agent - by releasing the rice's starch.
5. Bring mixture to a gentle boil, stirring frequently. As liquid evaporates, add more. The ratio of rice to stock is approximately 1 to 3, but the amount might vary. The liquid should be added in small amounts, ˝ to 1 cup at a time, until the desired consistency is reached.
6. The rice will roughly double in volume when cooked.
Begin tasting the rice after 15 minutes of cooking. Continue testing until the texture is al dente.
A properly cooked risotto is creamy (what Italians refer to as "ben mantecato"), not soupy. The grains of rice should remain "al dente" or slightly resilient to the bite.
7. When the rice is cooked, stir in the remaining butter and the cheese, remove from heat and serve immediately.
Serving immediately produces the best results - before the rice absorbs additional moisture causing a gummy texture.
A different way to Roast Meat (KitchenTips)Posted 20 March, 2002 by PAF-News Simply peel 2 large onions, slice in half, arrange in a greased oven dish and place the meat on top. Roast as usual.
Roasting this way, ensures the meat doesn't touch the bottom of the baking dish and most fat from the meat is drained, but it also flavours the onions, which can be served as a delicious garnish.
How old is ... the cheese? A bit of history... (FoodArticles)Posted 1 March, 2002 by PAF-News History of Cheese and Cheesemaking
According to most resources cheese was first made in the Middle East. The earliest type was a form of sour milk, which was discovered when domesticated animals were milked.
According to a legend, cheese was 'discovered' by an unknown Arab nomad. He is said to have filled a saddlebag with milk to sustain him on a journey across the desert by horse. After several hours riding he stopped to quench his thirst, only to find that the milk had separated into a pale watery liquid and solid white lumps. Because the saddlebag, which was made from the stomach of a young animal, contained a coagulating enzyme known as rennin, the milk had been effectively separated into curds and whey by the combination of the rennin, the hot sun and the galloping motions of the horse. The nomad, unconcerned with technical details, found the whey drinkable and the curds edible.
Cheese was known to the ancient Sumerians four thousand years before the birth of Christ. The ancient Greeks credited Aristaeus, a son of Apollo and Cyrene, with its discovery; it is mentioned in the Old Testament.
In the Roman era cheesemaking was done with skill and knowledge and reached a high standard. By this time the ripening process had been developed and it was known that various treatments and conditions under storage resulted in different flavours and characteristics.
The larger Roman houses had a separate cheese kitchen, the caseale, and also special areas where cheese could be matured. In large towns home-made cheese could be taken to a special centre to be smoked. Cheese was served on the tables of the nobility and travelled to the far corners of the Roman Empire as a regular part of the rations of the legions.
During the Middle Ages, monks became innovators and developers and so contributed to the many classic varieties of cheese marketed today. During the Renaissance period cheese suffered a drop in popularity, being considered unhealthy, but it regained favour by the nineteenth century, the period that saw the start of the move from farm to factory production.
Source: "The Cheese Book," by Richard Widcome. Chartwell Books (Seacaucus, NJ), 1978, and various other resources
Olives for Health (HealthyLiving)Posted 23 February, 2002 by PAF-News Historical record of the medicinal uses of this attractive tree has been confirmed back as far as the ancient Egyptians, and further. The Egyptians considered the branches a symbol of everlasting power, and according to some historians olive oils were used in many mummifications. The ancient Greeks used woven crowns of young olive branches to celebrate the winners of the first Olympic events.
Olive trees have been used by medicine for centuries, both the leaves and the oil.
Olive Leaf
It has been used since the times of the ancient Greeks to cleanse wounds. It also acts as mild diuretic and research has shown that olive leaves have the ability to assist in lowering blood sugar levels, as well as effective in helping to lower high blood pressure. The leaves also have antimicrobial properties, and are effective against many strong strains of fungi, viruses and bacteria.
Olive Oil
Olive oil, cold pressed from the fruit is protective to the digestive tract, when applied externally is soothes dry skin and is a good carrier oil for any essential oil.
If used in cooking or as a food supplement, it helps to keep the heart and arteries healthy and flexible, and regular use is shown to prevent a buildup of cholesterol in the arteries.
It has been used since Biblical times to keep skin soft and supple and has been used to speed the healing of broken or irritated skin.
Olive oil is an excellent alternative to butter or margarines. A tasty way to use it is to infuse your favourite herbs and spices in it for a few days. The oil can then be used in salads or sauces. Olive oil can be stored in a cool, dark cabinet for up to 6 months after opening, or up to a year if kept refrigerated after opening.
Source: various
Usefull Tips For Cooking with Cheese (KitchenTips)Posted 7 February, 2002 by PAF-News I love cooking with cheese because it adds instant flavour and creaminess to so many dishes... If you are into cheese big time as well, these usefull tips may come handy:
A. To keep cheese from becoming tough and stringy, cook it at low temperatures and always add the cheese at the end of the cooking time.
B. Cheese melts and blends better if you shred it or cut it into small pieces.
C. To shred cheese with soft texture, use a grater with large holes, or finely chop it.
D. Lower-fat cheeses don't melt well.
E. When grilling/baking cheese-topped dishes, keep a close eye on them, because the cheese melts fast.
F. Cheese microwaves well, but use lower power settings.
Seafood Marinade (FoodArticles)Posted 1 February, 2002 by PAF-News Marinades are commonly used with seafood because they enrich the flesh helping to retain its moisture during cooking - over the intense heat of a charcoal fire, frying or baking. At the same time marinades add lots of flavour.
Marinade recipes can include so many different ingredients - coconut milk, citrus juices, herbs, wine, curry powder, even crushed raspberries. The addition of oil or melted butter helps conserve the moisture and succulence of the fish as it cooks.
In general, any marinade should include an acid ingredient (wine, citrus juice, yogurt, vinegar, spirits), a fatty ingredient (oil, butter, coconut milk) and flavourings (spices, herbs, fruit, garlic, mustard).
You could play around with favourite ingredients and create your own unique marinades.
How to Steam Vegetables (KitchenTips)Posted 26 January, 2002 by PAF-News Don't have a steamer? Don't worry! All you need is a large pot or pan with a lid. The key to successful steaming is cutting the vegetables into equal-sized pieces. If you do so, all the vegetables will be cooked at the same time.
a. Chop the vegetables, throw them in the pot/pan with a little bit of water (for example, if you're steaming a head of broccoli florets, you'll need about 4-5 tablespoons of water).
b. Adjust the heat to medium or medium-high, until the water boils gently on the bottom of your pan.
c. Cover the pan with the lid so that steam will build up inside, and check occasionally to make sure the water doesn't boil away completely (add water if necessary).
d. The vegetables are done when they're tender enough to fork easily, but not so tender that they're mushy.
Roasting Peppers (KitchenTips)Posted 26 January, 2002 by PAF-News Roasted peppers make a great addition to salads, omellets, pizzas, pasta dishes and sandwiches. Roasted peppers are also brilliant on their own. Add a drizzle of extra virgin olive oil, a dash of balsamic vinegar, a crushed garlic clove, a little salt and pepper, and you have an appetizer that will endear guests no matter what the occasion.
There are a few ways to roast peppers: over a gas burner, and under your oven's grill.
Please note: peppers need frequent turning until they blister and char - if any section of the pepper becomes coated with white ash, you're over-roasting.
Turn gas burner on HIGH and arrange peppers directly over flame.
Roast peppers until blistered and charred, turning frequently with tongs. Place peppers in pan, cover for 10-15 min until cool. The steam will help loosen the skin. Peel away charred skin. Slit pepper in half with paring knife and scrape away seeds.
Use as called for in recipes or store in a tightly sealed container in the refrigerator or freezer.
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