Try something different ... Roses (FoodArticles)

Posted 10 September, 2001 by PAF-News

A trend that is gaining in favour with many rosarians who do summer entertaining, is using roses from their gardens to enhance the food they offer to their guests. Roses have moved from bouquets on the table to ingredients in the kitchen.

Roses are lending their subtle flavour to simple dishes, from chicken to dessert.

Before you head out into your garden to gather the ingredients from your rose bushes for any of the recipes that follow, be careful.

Don't use roses that have been sprayed with insecticide or fungicide, or your event could turn into something more then just memorable.

When using rose petals in any recipe, remove the white tips at the end of the petal. They are rather bitter.

There are some basic and simple recipes with roses that come in handy with many food dishes.

Rose Water
Use your most fragrant rose petals here.
4 cups of rose petals
2 cups of boiling water.
Pour the hot water over 1/2 of the petals and let steep for 2 days.
Strain and pour the hot water over the remaining rose petals.
Let steep for another two days, strain, and put into decanted bottles.

Rose Vinegar
7 Cups of fragrant rose rose petals
I cup of raspberries or strawberries
2 cups of white wine vinegar
In a sterilized bottle carefully place the rose petals and the fruit.
Add the vinegar
Let the mixture steep in a warm place for about 3 weeks.
Filter out the residue.
Store in a cool place

Rose Jam
Petals from 50 rose blooms
1/2 lb of sugar.
Package of fruit pectin
Juice of 5 lemons
With mortar and pestle, grind the petal and sugar mixture.
Add to the pectin and lemon juice and boil for 7 minutes, stirring.
Put into sterilized jars and seal.

You could use the rose vinegar to season your salad, or as an alternative to vinegar in cooking. Rose Jam can be used for cakes and sweets, either to completely replace another jam or to enhance the flavour of the existing.

Go wild and try something different!
Don't forget to let us know...

Enjoy a Variety (HealthyLiving)

Posted 7 September, 2001 by PAF-News

When you go to the market, how many fruits and vegetables do you not recognize?

Why not break out of your rut and try some of the many different fruits and vegetables available.

For more vitamin C, try tomatillos in your next omelette.

For a nice taste variation add fennel to salads or pasta.

Mangos are plentiful this time of year and can add color and flavour to salads or chutney.

Blend a papaya with pineapple for a cool tropical drink, and increase your vitamin C and potassium at the same time.

Starfruit or carambola is another fun fruit. Its star shape adds interest to salads, while its sweet taste makes it a good snack.

Get Fruity ... Raspberries (KitchenTips)

Posted 6 September, 2001 by PAF-News

Peak raspberry season is from July to September. The most popular raspberries are red, but newer golden, black or purple varieties are also occasionally available. Choose plump, brightly coloured berries for the best flavour. If you buy your raspberries prepackaged, try to examine the berries on the bottom to be sure they are not moldy. When you get them home remove all the berries from the package and remove any damaged or overripe berries.

Raspberries are very fragile and should be eaten as soon after picking as possible. If it is necessary to store them before use, keep them in the refrigerator. Although they spoil quickly, raspberries can be easily frozen and used later in smoothies, muffins or many other dishes.

To freeze raspberries wash and drain them and then lay the raspberries out in a single layer on a cookie sheet to freeze. Once frozen solid, transfer them into a plastic bag - they can stay frozen for at least 10 months.

Raspberries can also easily be made into sauces; simply crush and heat the berries. Sugar can be added to sweeten the sauce, cornstarch to thicken it, and simple spices such as vanilla or orange zest can be added for more complex flavors.

Raspberries are a good source of vitamin C. One cup of raspberries provides 25% of the USRDA of vitamin C and only 60 calories. Furthermore, raspberries provide more fiber per calorie than any common fruit - even more than prunes.

In addition to traditional vitamins and minerals, researchers have also discovered a phenolic compound called ellagic acid in raspberries that may bind and inhibit cancer-causing chemicals, making them inactive.

Source: Ontario Berry Grower's Association

Brazil's Cuisine - Staple Ingredients (FoodArticles)

Posted 3 September, 2001 by PAF-News

Beans (feijao)
Beans appear on the table daily in many forms and colors. Some consider the black bean (feijao preto) to be the preferred national bean. It is not uncommon, however, to find dried red beans, blonde beans, brown beans, and pink beans plus black-eyed peas, chick peas, and others in the markets.

Coconut
An important ingredient throughout the country, it is used in soups, cocktails, poultry, fish, and shellfish recipes, as well as desserts and sweets. Various forms are utilised: unripe green coconuts (cÙco verde); ripe yellow or brown coconuts (cÙco amarelo); the soft, almost buttery textured meat from green coconuts (cÙco de ·gua); or grated (cÙco ralado).

DendÍ Oil (azeite de dendÍ)
A heavy tropical oil extracted from the African palm growing in Northern Brazil. One of the basic ingredients in Bahian or Afro-Brazilian cuisine, it adds a wonderful flavour and bright orange color to foods. There is no equivalent substitution, but it is available in markets specializing in Brazilian imports.

Dried, salted codfish (bacalhau)
Introduced by the Portuguese, it finds its way into appetizers, soups, main courses, and savory puddings. To freshen, one common method is to soak large pieces with the skin and bone removed in cold water for three to four hours, changing the water every hour.

Dried shrimp (camarao seco)
In various sizes, dried shrimp are utilized in many dishes from the northern regions of the country. Usually obtainable in North America at oriental or Latin food stores. Before use they are covered with cold water and soaked overnight (do not keep refreshing with fresh water). The water is discarded before the shrimp are used. The residual salt is usually enough that more is not added to a recipe.

Rice, Brazilian style (arroz brasileiro or arroz simples)
Long grained rice briefly sauteed in garlic and oil before the addition of boiling water. In addition to garlic, some Brazilian cooks add small amounts of onion, diced tomato, or sliced black olive for additional flavor. Properly done, each grain is fluffy and separate from others.

How to cook Brazilian-style rice:
Heat vegetable oil in a saucepan and saute a clove of garlic. When browned add salt. Add the rice and saute 2 to 3 minutes -- until it looks translucent. Do not allow the grains to brown. Add hot water (about 2 to 2-1/2 cups per cup of rice). Cook, partially covered, over medium-high heat until most of the water is absorbed. Uncover, lower the heat and continue cooking until fluffy.

Toasted Manioc Meal (farofa or farinha de mandioca)
Manioc flour lightly sauteed in butter until it resembles buttered bread crumbs.

Source: Reuel J. Smith , professional chef & author of the monthly column "Production Techniques" published in Bakers Journal, Canada's leading bakery industry journal.

The History of Cheesecake (FoodArticles)

Posted 2 September, 2001 by PAF-News

Cheesecake is believed to have originated in ancient Greece. History has the first recorded mention of cheesecake, as being served to the athletes during the first Olympic Games held in 776 B.C.

But cheese making can be traced back as far as 2,000 B.C., anthropologists have found cheese molds dating back to that period. The Romans spread cheesecake from Greece to across Europe. Centuries later cheesecake appeared in America, the recipes brought over by immigrants.

In 1872, cream cheese was invented by American dairymen, who were trying to recreate the French cheese, Neufchâtel. James L. Kraft invented pasteurized cheese in 1880, and that lead to the development of Philadelphia cream cheese, the most popular cheese used for making cheesecakes today.

Sushi (FoodArticles)

Posted 30 August, 2001 by PAF-News

Sushi is rich in cultural tradition. It originated in Southeast Asia around the seventh century as a method of preserving fish. The fresh fish was salted, layered in steamed rice and pressed with a heavy stone. As the rice fermented, it flavoured the fish and destroyed harmful bacteria. The sushi could be eaten after a few weeks, or even up to a year later. Wasabi, a hot, green horseradish, also worked as an antibacterial agent to help preserve the sushi.

In the 17th century, vinegar was introduced to the recipe. This simulated the fermentation flavour, thus shortening the process. This is when sushi started to resemble what we know it as today. One version that originated in Tokyo consisted of a piece of sashimi or other seafood on a small mound of seasoned rice. Called nigiri sushi, it is a delicacy known worldwide. A more common type is maki sushi -- seasoned rice and ingredients rolled in a seaweed wrapper.

Source: IslandScene.COM

Broccoli Facts (FoodArticles)

Posted 28 August, 2001 by PAF-News

Broccoli is one of the few vegetables available fresh year round.It is most abundant (and inexpensive) between October and May.
Broccoli is one of the healthiest foods you can eat. One serving of broccoli (1 cup chopped) has more than the recommended daily allowance (RDA) of vitamin C, as well as a good supply of vitamin A and folacin. The florets are richer in these vitamins than the stalks. Broccoli also contains phytochemicals such as sulforaphane that are believed protect against cancer. All this for only 28 calories!

When buying fresh broccoli make sure the stalks are crisp, so that when they break they snap clean. The florets should be tightly closed and uniformly green; yellow florets are a sign that the broccoli is past its prime. Good colour also indicates nutritional quality: dark green, purplish or bluish green florets have more beta carotene and vitamin C than paler florets.

Store broccoli in an open plastic bag in the refrigerator to
protect the flavour and vitamin content.

Source: The Wellness Encyclopedia of Food and Nutrition.

Are you ready for a tempting deal? (FoodArticles)

Posted 24 August, 2001 by PAF-News

Imagine eating sweet, delicious lobsters for dinner tomorrow night! A sweet lobster is a lobster smothered with hot butter that, within the past 24 hours, was pulled out of the cold waters of the North Atlantic. North Atlantic lobster tastes like no other!

Hey, you may not have been planning to eat like a seafood king this week, but think about the possibilities... surprise your family with one of our Lobster Combos or Lobster Packages. Or, surprise your significant other with a romantic lobster parcel. Check out some hot ideas and specials here!

Check out www.sweetlobster.com - they promise they will
have your mouth watering! SweetLobster's friendly staff will go the extra mile to answer questions relative to cooking, recipes, storage instructions and keeping you up to date on shipping status.

Healty Choice ... Rice (HealthyLiving)

Posted 22 August, 2001 by PAF-News

Perhaps you don't know but I've read that rice is a staple in more than half the world population's diet. One of the reasons for this is that rice is a healthy, nearly fat-free source of complex carbohydrates, vitamins and minerals that is easily prepared.

Rice is very versatile and can be cooked in different ways.

Risotto and pilaf are two of the most popular international rice dishes. Commonly known as "the pasta of Northern Italy," risotto is prepared with a plump, medium-length grain called arborio rice. Making risotto requires repeatedly stirring a little stock or wine into the rice until it is absorbed, resulting in a delicious, creamy dish that can be made low in fat.

Unlike risotto, Middle Eastern-inspired pilafs are cooked covered and undisturbed. They can be made simply as side dishes, or as elaborate main dishes when flavoured with lean meats, legumes, vegetables, and exotic seasonings. Traditionally made with long, slender grains of imported basmati rice, pilaf can also be made with other aromatic rice varieties.

Of cource, you can serve plain boiled rice as a garnish, or mix it with some stir fried vegetables. Or you could even stir fry the rice as well (make sure it has cooled down).

Jelly Beans (FoodArticles)

Posted 18 August, 2001 by PAF-News

The exact origins of the jelly bean are lost in time, and only a part of its history is known. Most experts believe the jelly center is a descendent of a Mid-Eastern confection known as Turkish Delight that dates back to Biblical times.

The shell coating is an offspring of a process called panning, first invented in 17th century France to make Jordan Almonds. The panning process, while done primarily by machine today, has remained essentially the same for the last 300 years. The French began by rocking almonds in a bowl filled with sugar and syrup until the almonds were coated with a candy shell. Today, large rotating pans do the heavy work, while master confectioners apply their true art in adding the ingredients to create just the right shell.

Somehow the two processes made their way to America. Jelly beans quickly earned a place among the many glass jars of "penny candy" in general stores where they were sold by weight and taken home in paperbags. It wasn't until the 1930's, however, that jelly beans became a part of Easter traditions. Over 15 billion jellybeans were enjoyed at Eastertime in 1998. If they were lined up end-to-end, they would circle the earth nearly 3 times.

Source: National Confectioners Association

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