~ More on Apple Cider Vinegar ~

Substitute apple cider vinegar when a recipe calls for an acid, such as lemon. Whisk together apple cider vinegar with crushed fresh garlic, fresh-ground black pepper, olive oil and a pinch of salt and cumin. Pour over steamed vegetables such as asparagus, broccoli or zucchini. * Marinades do more than give meat flavor; marinating meat also makes it more tender. Instead of using wine, or other types of vinegar, use apple cider instead. * Apple cider vinegar makes a great sauce when tangy is what you’re looking for. An apple cider vinegar sauce, or glaze, is also great over ham. Reduce apple cider vinegar, garlic, brown sugar, paprika, black pepper and thyme until it is the consistency of gravy. * Recently, there has been lots of articles about the health benefits of drinking apple cider vinegar. Apple cider vinegar is highly acidic. The main ingredient of apple cider vinegar is acetic acid. As the name suggests, it's quite harsh. Apple cider vinegar should always be diluted with water or juice before swallowed. Pure apple cider vinegar could damage the tooth enamel and the tissues in your throat and mouth. So maybe Apple Cider Vinegar is best used in cooking. ~ Chef ~

~*~*~*~ Apple Cider Vinegar ~*~*~*~

* Choose apples that have a high-sugar content and that are fully ripe. Typically this includes Gala, Red Delicious, Golden Delicious, Fuji and Jonagold. Pick only the best apples. They should be worm-free as well as blemish-free. * Cut the apples into small pieces. Crush them. Filter the juice through a piece of cheesecloth inside a strainer, or press them in a fruit and vegetable press. Put 5 gallons of apple juice into nonmetallic containers and set aside 1 qt. of juice. * Crumble one cake of yeast used in wine making into the 1 qt. of juice that you have set aside. Stir it until it dissolves. Add the yeast mixture back into the rest of the apple juice. * Fill the nonmetallic pots about two-thirds full. Cover them with cheesecloth and put them in a dark place. The temperature should be around 60 to 80 degrees at all times. * Stir the apple cider vinegar once a day for 3 weeks. After that, taste it. When the vinegar reaches the desired flavor, filter it once again through cheesecloth to remove the mother. That stops any more fermentation from taking place. * Pour the vinegar into a large pot. Cook it over low heat, stirring frequently, until the temperature reaches 140 degrees to pasteurize it. Remove the vinegar from the heat. * Use a funnel to pour the pasteurized vinegar into clean plastic or glass bottles. Put the lids on the bottles. Set the bottles into a hot water bath to further sterilize them. Allow the bottled vinegar to cool and store it in a cool, dark, dry place.Vinegar has many uses, which we will discuss tomorrow.

~ Chef ~

~ Herbs ... why Organic? ~

With everything being organic these days why not herbs and spices? Well, herbs and spices are ideal candidates for organics. Herbs, which may be dried or fresh, come from the leafy part of a plant. Spices, usually used in dried form, are from seeds, roots, fruit, or bark and most originate in tropical or semi-tropical regions. It’s also possible for one plant to contain both herb and spice; the coriander plant’s leaves are the herb most people call “cilantro,” while coriander seeds are a spice in their own right. Thru the years spice usage has increased. In 1995, total consumption of spices in the U.S. was nearly 800 million pounds. By 2000, that figure was over 950 million pounds. In 2005, the latest year which data is available, total spice consumption in America had reached over 1.6 billion pounds. There are many more different herbs and spices available these days than ten years ago. So back to the question of "why Organic"? It turns out that commercially-produced herbs and spices are subject to attacks from a variety of pests, fungi, molds and diseases, just as are other crops. And the plant parts that give so much flavor to our foods are bathed in a “cocktail” of chemicals while they’re grown, an action that can leave pesticide residue on your condiments. So if you use alot of herbs and spices you might want to consider creating your very own herb garden. It could be very rewarding and definitely much healthier. ~ Chef ~

~ Green Tomato Relish ~

Ingredients:
25 medium or 35 small green tomatoes
3 medium green bell peppers
2 medium sweet red peppers
3 medium onions
4 tbsp pickling salt
4 cups sugar
3 cups white vinegar
3 tbsp mustard seed
3 tbsp celery seed
~~~
Instructions:
Chop or grind all vegetables into a fine dice.
Cover with the pickling salt and stir to coat.
Let the mixture stand for 3 hours, then drain well.
Boil the sugar, vinegar and seeds for 5 minutes.
Add the vegetables and simmer for 10 to 15 minutes.
Seal in hot, sterile jars in a boiling water bath for 10 minutes. Yields: 7 pints
~~~
This winter you will have a fabulous relish
to accompany your blackeye peas.
~ Chef ~

~ Fried Green Tomatoes with a Twist ~

If you've got tomatoes that just don't want to ripen here's a recipe just for you!

~~~
* 2 medium green tomatoes cut into 1/4 inch slices (you should have 8 tomato slices)
* fresh cracked pepper and kosher salt
* 1/2 cup all purpose flour
* 2 eggs
* 1/2 cup panko bread crumbs
* 1/2 cup plain bread crumbs
* 4 1/4 slices of mozzarella
* oil for frying
~~~

Season both sides of the sliced tomatoes with salt and pepper. Place flour in one bowl. In another bowl beat eggs. In a third bowl combine panko and plain bread crumbs. Dip sliced tomatoes into flour, then the eggs, then dredge in the bread crumb mixture until coated. Shake off excess. Pour enough oil in a frying pan to coat the bottom. Heat over medium heat. Sprinkle a couple of bread crumbs into the oil, if it sizzles it’s ready. Fry the tomatoes until light golden brown on each side. About 2 minutes per side. Place 1 slice of mozzarella on top of 4 of the tomatoes. Place remaining 4 tomatoes on top. Gently press down, cook about 2 more minutes per-side or until tomatoes are golden brown and mozzarella is melted. Serve hot! Oh my!

~ Chef ~

~*~ Ladyfingers ~*~

Ladyfingers are very light, sweet sponge cakes. They have more flour, and so they are drier than other sponges; before baking, powdered sugar is sifted over the top to provide a soft crust. They are three to four inches long and most popularly used as the cake component in tiramisu (soaked in coffee liqueur). Ladyfingers originated in the late 15th century at the court of the Duchy of Savoy, to celebrate a visit of the King of France. ~ Chef ~

~ Spumoni ~

A Neapolitan specialty with layers of three different colored and flavored ice creams. Chocolate, pistachio and cherry are a popular combination, but other flavors can be used, with nuts, biscuits (cookie pieces) and candied fruit added to the layers. Originally, in the days before ice cream, spumoni was fruit ice (sherbet) blended with a large amount of Italian meringue (cooked, beaten egg white sweetened with hot sugar syrup). The foaminess of the dessert gave the dish its name (spuma is the Italian word for foam). As the recipe evolved, spumoni was molded into a cake-shape either an individual or a multi-serving size with the “surprise” flavors inside. Larger sizes are sliced ... never scooped! Now you know. ~ Chef ~

~ National SPUD Day ~

Potatoes were introduced to America in the 18th century. They were first planted in Idaho in 1836; the state now grows 25% of the nation’s potatoes. Idahoan Luther Burbank developed the Russet Burbank potato in 1872, a more disease-resistant version of the Irish russet potato. And as with all success stories as they say ... the rest is history. So whether they are baked, boiled or fried potatoes are an important part of the American dinner table. I guess you could say we Love our Spuds! ~ Chef ~

~ Soft Serve Ice Cream ~

Credit for the accidental invention of frozen custard is often given to Tom Carvel. However, the real credit seems to belong to the unheralded Archie C. Kohr, who re-configured an ice cream machine in 1919 and added eggs to the recipe to create a light and fluffy product that “tasted just like a custard.” He was a big success at Coney Island in New York City, and while he did not become a household name, Kohr Brothers is still selling frozen custard made from Archie’s original recipe, and has stores in 10 states. So give a "thank you" to Mr. Kohr today! ~ Chef ~

~ Chicken and Rice ~

My latest throw-together!

~ Chef ~

~*~ Bratwurst ~*~

Bratwurst is a common type of sausage in the United States, especially in the state of Wisconsin, where the largest ancestry group is German. Originally brought to North America by German immigrants, it is a common sight at summer cookouts, alongside the more famous hot dog. Wisconsin is also the origin of the "beer brat", a regional favorite where the bratwurst are poached in beer (generally a mixture of a pilsner style beer with butter and onions) prior to grilling over charcoal. The bratwurst was popularized in Sheboygan County, Wisconsin in the 1920s. In general, each local butcher shop would take orders and hand make bratwurst fresh to be picked up on a particular day. The fat content of the sausages was substantial, making daily pick up necessary to avoid spoilage. Much of the fat was removed during the cooking over charcoal. Usually one kept a pan of cold water handy to the grill, so it was easy to dip one's fingers in and fling the water onto the flames caused by the burning of the excess fat. The bratwurst (or "brat") also became popular as a mainstay of sports stadiums after Bill Sperling introduced bratwurst to Major League Baseball in Milwaukee County Stadium in 1953. So the next time you put some hot dogs on the grill add a few brats to the coals. ~ Chef ~

~ Goodness on a Stick ~

In 1905, 11-year-old Frank Epperson mixed together a fruit drink (believed to be orange-flavored) from powder and water and inadvertently left it on the porch. It was an unseasonably cold night in the San Francisco suburbs and when Frank found his drink the next morning, it was frozen. He eased it out of the glass and holding it by the stirrer, ate it. While Frank may have enjoyed his frozen fruit drink over the years, the public story doesn’t continue until 1923. A 29-year-old husband and father working in the real estate industry, Frank made what he called Epsicles for a fireman’s ball. They were a sensation and Frank obtained a patent for ”a handled, frozen confection or ice lollipop.” His kids called the treat a Popsicle, after their Pop. So Frank created Popsicle Corporation and collaborated with the Loew Movie Company for the nationwide marketing and sales of the product in movie theaters. By 1928, Epperson had earned royalties on more than 60 million Popsicles. But his happy days ended with the Great Depression. In 1929, flat broke, Frank had to liquidate his assets and sold the patent to, and his rights in, Popsicle Corporation, which is now part of Unilever’s Good Humor Division. Today, hundreds of millions of Popsicles are sold each year in the U.S., in more than thirty flavors. The most popular flavor over the years continues to be the classic orange. While the record isn’t clear, Frank may also have invented the twin Popsicle, with two sticks so it could be shared by two children. Over the years, the Popsicle Corporation continued to create frozen treats on a stick: the Fudgsicle, the Creamsicle and the Dreamsicle. Another great creation! ~ Chef ~

~ Zucchini Fries ~

2 to 3 medium-sized zucchini
1 cup all-purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 egg
3/4 cup milk
1 cup Vegetable or Canola oil

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Mix all ingredients (except the zucchini) in a bowl with a spoon. Now cut the ends off the zucchini, cut them in half, then in strips like French fries or you can cut them in slices or chunks. Dip several pieces of the zucchini in the flour mixture. Have oil very hot! You could use either a deep fryer or an iron skillet. Add zucchini to the hot oil and fry on each side until golden brown. Remove and drain on paper towels. Serve immediately and ENJOY! ~ Chef ~

~*~ Dark Chocolate Brownie Torte ~*~

This is a quick (not from scratch) Torte recipe:
~ For the Torte you will need ~ 1 Box of Dark Chocolate Brownie mix – 8″ size (Ghirardelli preferred) and Oil, Eggs and Water as called for on the box. Prepare 8″ round cake pan with cooking spray. Follow baking directions for fudge-like brownies and bake. When done, remove and let cool for 10 minutes then remove brownie from pan to your serving dish.
~ For the Ganache you will need ~ 1 Bar (4 oz) Dark Chocolate Baking Bar, broken into small pieces (60% cacao) and 1/2 cup heavy whipping cream. Place chocolate in small bowl and microwave until smooth. Microwave cream uncovered on high until boiling. Pour over chocolate and stir until creamy smooth. Cool for 10 minutes, the ganache will thicken. Pour evenly over torte. Allow torte to cool completely (or you will need a spoon!) ~ Chef ~

~ S'Mores ~

Since the Girl Scouts popularized S’Mores long ago (the first published recipe is in their 1927 handbook), it has been a happy tradition around the campfire: a stick, two toasted marshmallows, a square of chocolate and two graham crackers get you a delicious chocolate marshmallow sandwich. The heat of the toasted marshmallow melts the chocolate a bit, and the melted quality is oh so much tastier than the ingredients in their natural state. The name of the sweet sandwich snack comes from its addictive quality: you have no choice but to ask for “some more.”
But I'm sure all of you know ... you don’t need a campfire to create the perfect S'More. So gather the graham crackers, marshmallows and chocolate then get S'Moring! ~ Chef ~

~ Rice Pudding ~

Rice pudding recipes have a long history dating back to Medieval and Roman times, when boiled rice and milk pottages (soups) were associated with easy digestion and good nutrition. Baked rice dessert puddings as we now know them were first made in Europe in the early 1600s. They were sometimes flavored with almonds, nutmeg and other spices, but were not made as sweet as today's rice puddings. Rice pudding is a delicious dessert that can serve as an excellent compliment to any meal and it's good for you too. ~~~ Take one quart of milk, half cup of rice (boiled), four tablespoons of sugar, four eggs (separated); flavor to taste. Put milk and sugar in saucepan and let it come to a boil; then stir in the rice which has been mixed with the beaten yolks; let this boil two or three minutes; beat the whites to a froth; mix with them two tablespoons sugar; place on top of the rice and put in the oven to brown. Serve hot or cold. ~ Chef ~

~ Cream Corn, Bacon & Tomatoes ~

Nothing else needed ...

A true Southern Dish!

~ Chef ~

~ Waffles ~

Did you know there are several types? * American waffles are often made from a batter leavened with baking powder. They may be round, square or rectangular in shape. They are usually served as a sweet breakfast food, topped with butter and maple syrup, other fruit syrups or powdered sugar. They are generally denser and thinner than the Belgian waffle. Waffles were first introduced to North America in 1620 by Pilgrims who brought the method from Holland. Thomas Jefferson brought a waffle iron from France in the late 18th century. * Belgian waffles, or Brussels waffles are prepared with a yeast-leavened batter. It is generally, but not always, lighter, thicker and crispier and has larger pockets compared to other waffle varieties. In Belgium, most waffles are served warm by street vendors and dusted with confectioner's sugar though in tourist areas they might be topped with whipped cream, soft fruit or chocolate spread. * Scandinavian waffles are thin, made in a heart-shaped waffle iron. The batter is similar to other varieties. The most common style are sweet, with whipped or sour cream and strawberry or raspberry jam, or berries, or simply sugar, on top. So pick your style and make some waffles! ~ Chef ~

~ Summertime ~

Nothing says Summertime like Lemonade! Of course here in the US lemonade is nothing more than lemon juice, sugar and water but "lemonade" is made differently in the UK and France. So be careful if you travel abroad and order a simple "lemonade". Daily consumption of four ounces of lemon juice per day, when mixed with two liters of water, has been shown to reduce the rate of stone formation in people susceptible to kidney stones. Lemons contain the highest concentration of citrate of any fruit, and this weak acid has been shown to inhibit stone formation. And "Cloudy" lemonade made with hot water, infused with mint, and sweetened with honey is a common folk remedy for sore throat in the Middle East. Now for "lemonade with a twist" give this recipe a try ... 1. Make a simple syrup of 2 parts water to 1 part sugar and as it boils lightly, let some fresh basil leaves boil in the water for about 7 to 8 minutes. 2. Mix equal parts of the basil-infused simple syrup to peach nectar and fresh squeezed lemon juice. 3. THEN mix equal parts of that mixture with Pelligrino water and then spring water to taste. 4. Float lemon slices, fresh peach slices and basil leaves in the glass when serving. Summertime ... enjoy! ~ Chef ~

~ Ice Cream Sandwiches ~

There is little information concerning when the "ice cream sandwich" was invented. The current version was invented in 1945 by Jerry Newberg when he was selling ice cream at Forbes Field. There are pictures from the Jersey Shore (circa 1905) that show Ice Cream sandwiches were popular at 1 cent each. In the picture below the horse drawn cart is selling ice cream sandwiches. Click on the link below and you can see an enlarged version.

http://www.shorpy.com/node/8578?size=_original

~ Chef ~

~ Mustard ~

The origins of mustard are lost to history, but it is a Northern Hemisphere plant, the seeds of which have been found in Stone Age settlements. Egyptians tossed the seeds onto their food and sent King Tut to the great beyond with a supply in his tomb. The Sumerians ground it into a paste and mixed it with verjus, the juice of unriped grapes. Wealthy Romans ground it and mixed it with wine at the table. Cultivated for thousands of years, mustard was the primary spice known to Europeans before the advent of the Asian spice trade: Westerners had mustard long before pepper, which originated in India. Once trade routes were established, ancient people from India to Egypt to Rome chewed mustard seeds with their meat for seasoning. Our word mustard comes from the Middle English mustarde, meaning condiment. ~ There are about 40 species of mustard plants. The ones used to make the commercial mustard products are the black, brown and white mustard. White mustard, which originated in the Mediterranean basin, is what largely ends up as bright yellow hot dog mustard; brown mustard, which originated in the Himalayas, is the basic Chinese restaurant mustard served in America and the basis for most American and European mustards; and black mustard is popular in the Middle East and Asia Minor, where it originated (it needs to be hand-harvested, so isn’t used much in the West). The mustard plant is in the same family as broccoli, Brussels sprouts, collard and kale. ~ The condiment is made from the tiny seeds of the plant, which do not become pungent until they are cracked and mixed with a liquid. It is sold in powder form or already mixed as a paste (when it is properly called prepared mustard). All parts of the mustard plant are edible: The leaves of the plant, known as mustard greens, are delicious in salads when they are young and tender. Older leaves with stems may be eaten fresh as a vegetable. Mustard greens are often cooked with ham or salt pork, and are used in soups and stews. The mustard seeds are also used to make an aromatic oil, and the flowers can be enjoyed as edible decorations. ~ Not only tasty, the mustard plant also has significant health benefits. Mustard seeds contain nutrients called isothiocyanates that have been shown to prevent the growth of cancer cells, particularly with regards to stomach and colon cancer. The seeds also contain selenium, which reduces the severity of asthma and rheumatoid arthritis, and magnesium, which may reduce high blood pressure and the frequency of migraines.

Mustard seeds (top left) may be ground (top right) to make different kinds of mustard. The other four mustards pictured are a simple table mustard with tumeric coloring (center left), a Bavarian sweet mustard (center right), a Dijon mustard (lower left), and a coarse French mustard made mainly from black mustard seeds (lower right). ~ So you see that simple container of mustard is more complicated than you might think. ~ Chef ~