May 30, 2009

Summer Lemonade Cocktails


Summer is here and the heat is on the rise. Lemonade sure does the trick to cool you down – here are a few adult ideas on how to heat back up your day with these yummy lemon based cocktails! Try not to use the processed “bleep” that comes frozen, make some or buy some fresh lemonade. It is worth it.


1. Lemonade Margarita – in tall glass, over ice, pour two shots (ok maybe three) of your favorite tequila – and top off with lemonade, mix well and guzzle


2. Lemon-Champagne Cocktail – fill champagne glass ¾ of the way with some nice cold bubbly, add a shot of lemonade and top with a tablespoon of cranberry juice or two drops of grenadine


3. Gin Shady – pour into a large pilsner glass two shots of gin, two shots of lemonade and top off with one bottle of ginger beer


4. Lynchburg Lemonade – in a tall glass with crushed ice, pour two shots of Jack, one shot of triple sec, one shot lemon juice, top off with lemonade and guzzle


5. Lemonade and Campari – in tall glass with crushed ice, pour one shot of Campari, two shots club soda, top off with lemonade and enjoy


6. Lemonade Mojito – in a highball glass muddle fresh mint with one shot of lemon juice, one teaspoon superfine sugar, pour two shots white rum, top off with lemonade and a dash of club soda

More than you ever needed to know about Pickles


More than you ever needed to know about Pickles

1. Aristotle praised their healing effects as early as 350 B.C.

2. Julius Caesar fed them to his troops before battle, supposedly believing they lent physical and spiritual strength.

3. Cleopatra insisted that eating them enhanced her beauty

4. Christopher Columbus brought them with him when he sailed for the new world in the 15th century.

For more pickle notes and some good recipes - see the link above

“Meatless Wonder” Meatloaf


“Meatless Wonder” Meatloaf

I have been playing with this for a bit and had the chance to try different ways of putting it together. It’s been tasted and tried by other foodies and the reviews have been very good. I am not so into meatless things especially when they are no good, but this is good. I tend to find that it is best if cooked and cooled and left to sit overnight in the fridge. The next day the flavors are really melded well. Once cool you can heat a single serving or try some other things – it works great as a meatloaf sandwich, heated in a grill pan or on the BBQ to give it some grill marks and or heated with a little extra tomato under the broiler.

1 cup soybeans, cooked – don’t use a can if at all possible, use the fresh or frozen edamame which is widely available
½ cup walnuts that have been toasted
1 teaspoon salt
1 large white or yellow onion - diced
½ cup ketchup
1 cup fresh herb leaves – I mix basil, rosemary, oregano and lots of flat leaf parsley
1 cup rough cut oats
3 eggs
½ teaspoon ground chipotle pepper
1 large Portobello mushroom diced
2 cloves of fresh garlic
One can fire roasted crushed tomatoes (no salt if possible) or ketchup; for the top

Sautee the onion and mushrooms until cooked in some olive oil over medium to low heat
Place everything but the eggs and tomato topper into the bowl of a full size food processor. Use the sharp blade and pulse the mixture until its ground but not pureed. You should not have big pieces of soybeans visible. Remember to PULSE don’t just turn it on and let it go….

Remove mixture from processor and mix in the eggs very well

Line a loaf pan with foil and grease it

Fill the pan with the meatloaf mixture and top with the tomatoes

Bake at 350-375 for 50 minutes or until the center is warm and firm

Let rest one hour before eating or store overnight as noted above.

Cheers

Squirrel Hill Granola



Squirrel Hill Granola

This recipe is one that has been adapted from the Silver Palate ladies and with friends Bruce and Denise in New York. It is really good and not hard to make – Trader Joes is a good spot to buy ingredients. Also I find that it is best stored in an airtight jar vs. a plastic Ziploc bag.

4 cups uncooked ruff cut, not steel cut, oats (try not to use 1 minute or instant oats)
1 cup each whole raw almonds, whole raw cashews, raw walnut pieces
1/3 cup roasted flax seeds
1 cup golden raisins
1 cup mixed dried fruit – i.e. cranberries, blueberries, cherries, dates, apricots etc)
1 tablespoon real vanilla
1 teaspoon cinnamon
½ teaspoon nutmeg
1/3 cup brown sugar
1 cup pure (grade B) maple syrup
½ teaspoon sea salt

Mix all of the above together in a large bowl.

Transfer onto a large jellyroll or cookie sheet pan – sprayed with some non-stick stuff

Mash it all down so it’s solid

Bake at 325 for at least one hour - check it to make sure it is all melted and firm, if not, turn oven down to 300 and finish off but watch it so it does not get tooooooo browned.

Allow it to cool in the cooking pan

Once cool, break into large chunks and store in airtight jar

Coleslaw with a crunch by Anne Greer McCann



I had this at a holiday BBQ this week and LOVED IT!!! - enjoy

Coleslaw with a crunch by Anne Greer McCann

Coleslaw is a natural accompaniment to grilled foods, from burgers to ribs and brisket. This version uses a ramen noodle seasoning packet to make a vinaigrette rather than a traditional creamy dressing. Use bagged coleslaw mix and shredded carrots to speed preparation. You have probably seen broccoli shreds in the grocery store near the bagged salads, and this is one good way to use them. Adding the crushed ramen noodles provides crunch. You could add julienned red bell pepper strips for color and 1/8 cup fresh chopped cilantro if desired.

1 (14-ounce) bag coleslaw mix or shredded cabbage

1 (12-ounce) bag broccoli shreds

1 cup shredded carrots

1 bunch scallions, whiskers trimmed, sliced

Red bell pepper strips (optional)

1 package ramen noodle soup (chicken or Oriental flavor)

½ cup corn oil

3 tablespoons rice vinegar

2 tablespoons sugar or 2 to 3 packages Splenda

½ cup toasted sliced almonds or 1 package Almond Accents (see note)

¼ cup sunflower seeds

1/8 cup chopped cilantro (optional)


Toss together the cabbage or coleslaw mix, broccoli shreds, carrots and scallions in a large bowl. This looks like a lot, but the cabbage shrinks when dressed. (Add thinly sliced red bell pepper strips for color if desired.)

Preheat the oven to 325 F. Remove the noodles from package and crush into small pieces. Place on a cookie sheet coated with a nonstick cooking spray and bake until lightly browned and crisp, about 12 to 15 minutes. Ovens vary so be sure to check so they don't burn.

Combine the seasoning package from the ramen noodles with oil, vinegar and sugar. Stir to combine. You can do this several hours in advance. Set aside until ready to toss the salad. (If sodium is a concern, do not use the entire seasoning packet.)

When ready to serve, toss the salad with enough dressing to coat. Add nuts and about half the toasted noodles, and cilantro if desired. Toss to combine. For best results, serve within 15 to 20 minutes. Makes 8 to 10 servings.

And best of all NO MAYO required

May 29, 2009

SPAM - who knew so many kinds exist???


** who knew there was so much SPAM?? **

Hormel developed America's first canned ham (''Hormel Flavor-Sealed Ham'') in 1926, and eleven years later developed the first canned meat product that did not require refrigeration. It was a ''distinctive chopped pork shoulder and ham mixture'' developed by Jay C. Hormel, son of Hormel founder George A. Hormel, and marketed as ''Hormel Spiced Ham'' - not a terribly inspiring name for an innovative product fated to save lives, win wars, and balance diets of people worldwide.

Hormel Spiced Ham got off to a slightly rocky start. Other meatpackers began to introduce their own canned luncheon meats, and Hormel lost its controlling share of the market. Soon, however, they came up with a cunning plan to rectify this situation - they would give Hormel's luncheon meat a truly catchy name. Toward this end, they offered $100 for a suitable appellation. The winning name was, of course, ''SPAM® '', and a legend was born.

SPAM® was launched with much high-profile advertising in mid-1937. It was called ''the Miracle Meat'', and promoted as an anytime meat. In 1940, SPAM® was the subject of quite possibly the first singing commercial. The jingle was to the tune of the chorus of ''My Bonny Lies Over The Ocean'', and the lyrics were ''SPAM® SPAM® SPAM® SPAM® / Hormel's new miracle meat in a can/ Tastes fine, saves time./ If you want something grand,/ Ask for SPAM® !''. Hormel also sponsored George Burns' and Gracie Allen's network radio show, which included ''SPAM® my the Pig''. During World War II, sales boomed. Not only was SPAM® great for the military, as it required no refrigeration, it wasn't rationed as beef was, so it became a prime staple in American meals. SPAM® supported the war effort more directly, too. Nikita Khrushchev credits SPAM® with the survival of the Russian Army during WWII. During the late 1940s and early 1950s, the Hormel Girls performing troupe advertised SPAM® as they performed throughout the country, distributed SPAM® door-to-door, and even had a national weekly radio show. Ads proclaimed, ''Cold or hot, SPAM® hits the spot!''

In 1960, SPAM® began to be sold in 7 oz cans alongside the original 12 oz ones. SPAM® began to spawn variations in 1971, when smoke-flavored SPAM® was introduced. Next came less salt/sodium SPAM®, in 1986, and with it the honor of being considered ''state of the art in its industry'' by the Minnesota Association of Commerce and Industry." In the early 1990s, SPAM® Breakfast Strips were introduced, as was SPAM® lite. Today one could enjoy many kinds of SPAM® From SPAM® Classic to SPAM® Oven Roasted Turkey; there are 9 delicious SPAM® varieties to enjoy.

What is really in it?

Here is the “classic”
1. Ingredients:
o Chopped pork shoulder meat with ham meat added.
o Salt
o Water
o Sugar
o Sodium Nitrite
2. Nutrition Information For SPAM® (original style):
o Calories Per Serving: 170
o Calories Per Serving From Fat: 140
o Serving Size: 2 oz.
o Servings Per Container: 6 (large) or 3.5 (small)
o Total Fat: 16g
o Saturated Fat: 6g
o Cholesterol: 40mg
o Sodium: 750mg
o Total Carbohydrates: 0g
o Fiber: 0g
o Sugars: 0g
o Proteins: 7g
o Vitamin A: 0%
o Vitamin C: 0%
o Calcium: 0%
o Iron: 2%
3. SPAM® Trivia!-
o By World War II, Hormel had sold twenty thousand tons of SPAM®. Then, during the wartime meat rationing, SPAM® got popular...
o If all the cans of SPAM® ever eaten were put end-to-end, they would circle the globe at least ten times.
o In the U.S. alone, 3.8 cans of SPAM® "are consumed every second"(assuming SPAM® is eaten 24 hours a day, 365.25 days a year).
o Senator Robert Byrd of West Virginia eats a sandwich of SPAM® and mayonnaise on white bread three times a week.
o Residents of Hawai'i eat an average of four cans of SPAM® per person per year, more than in any other place on Earth
o By 1959, a billion cans of SPAM® had been sold. The two billion mark was hit in 1970, followed by three billion in 1980, four billion in 1986, and five billion in 1993.
o In Korea, SPAM® is sold in stylish presentation gift boxes of nine cans each.
o SPAM® stolen from army PXs can be found on the Korean black market. And there are Korean imitations called Lo-SPAM®, Dak, Plumrose, and Tulip, to ensure that no one need go without.
o Nikita Khrushchev once credited SPAM® with the survival of the WWII Russian army. ''Without SPAM®, we wouldn't have been able to feed our army,'' he said.
o SPAM® is sold in over 99% of U.S. grocery stores.
o The SPAM® luncheon meat trademark is registered in 93 countries.
o Over 60 million people in the U.S. eat SPAM®.
o SPAM® is made in two U.S. locations - Austin, Minnesota, and Fremont, Nebraska - and seven other countries: England, Australia, Denmark, Philippines, Japan, Taiwan, and South Korea.
o In 1989, the U.S. armed forces bought 3.3 million pounds of SPAM®.
o Over 141 million cans of SPAM® are sold worldwide each year.

May 20, 2009

Interesting read about a product that has become a pantry staple today


Dining & Wine
A Chili Sauce to Crow About
By JOHN T. EDGE
NYT Published: May 20, 2009

Some American consumers believe sriracha to be a Thai sauce. Others think it is Vietnamese. The truth is that sriracha may be best understood as an American sauce, a polyglot purée.

May 18, 2009

THE A LIST: Bourbon Barrel Foods of Louisville, KY




Well most of you who know me well know that I love artisanal salts and really good peppers. So what could be better as we hit BBQ season but to have Bourbon Smoked Salt and or cracked black pepper! I tried this recently while traveling and fell in love. Plus what’s not to love about Chef Jamie’s philosophy….

Bourbon Smoked Salt:

BBF Bourbon Smoked Sea Salt is unique. They have combined all natural,
solar-evaporated sea salt with the rich aromas of Kentucky's finest aged bourbons. Enjoy Bourbon Smoked Sea Salt on all your favorite grilled meats, or use it to enhance the flavor of fire roasted vegetables and crisp green salads.

Bourbon Smoked Pepper:

Black peppercorns are biting and pungent with hints of pine and citrus. BBF has slow smoked these cracked peppercorns with aged bourbon barrels which give them a wispy hint of smoke and a subtle oaky flavor that is reminiscent of fine Kentucky bourbon.

Bourbon Barrel Foods (BBF) was founded in 2006 by Matt Jamie. Matt's goal is to make quality gourmet sauces and seasonings by adhering to a 3 word philosophy: slow, small, simple. 1. Work slowly with each product and never rush (SLOW). 2. Work in small batches to maintain a hands-on quality (SMALL). 3. Work with simple ingredients (SIMPLE). BBF is located in Louisville, KY inside historic Butchertown Market but can be purchased (multiple sizes) on-line via the link in my blog post.

May 14, 2009

CLASSIC STRAWBERRY RHUBARB PIE - Its Rhubarb and Strawberry Season!




CLASSIC STRAWBERRY RHUBARB PIE

2 c. rhubarb, cut into 1 inch pieces
2 c. fresh strawberries, sliced in half
1 1/4 c. sugar
3 tbsp. flour
1/2 tsp. nutmeg
3 tbsp. butter, melted
2 eggs, slightly beaten
2 unbaked pie crusts

Place strawberry and rhubarb mixed together on bottom crust in 8 or 9 inch pie pan. Mix other ingredients well. Pour evenly over top of fruit. Top with pie crust.
Make vents in top crust and sugar crust. Preheat oven to 400 degrees. Bake for 30 minutes. Reduce heat to 350 degrees and finish baking until rhubarb is tender.

May 10, 2009

THE A++++ LIST: Blue Hill at Stone Barns

THE A+ LIST: Blue Hill at Stone Barns

FIND THE SHORTEST, SIMPLEST WAY BETWEEN THE EARTH, THE HANDS, AND THE MOUTH.
Lanza Del Vasto

Blue Hill at Stone Barns is a platform, an exhibit, a classroom, a conservatory, a laboratory, and a garden. The restaurant will reflect the spirit of the farm, the terroir, and the market. The kitchen will express the humanity and the fervor of the educators, preservationists, farmers, cooks, and servers who learn and work at the Center.

The road ingredients travel from harvest to the dinner table becomes a part of their "character". Simplifying this path changes the taste, often enhancing it. Actively reconnecting the farm and the table creates a distinct consciousness. Through our choices of food and ingredients, we - chefs, waiters, diners - are inescapably active participants in not just eating, but in agriculture. This awareness adds to the pleasure of eating.

Ultimately, that is the true mission of Blue Hill at Stone Barns: to highlight the pleasure of eating, the delight that comes from valuing the good health of the garden, because you will see our gardens - the sight of good pastures, because you will see the pasture and taste their essence in your food. "Fast Food" at Blue Hill at Stone Barns means from the farm to the kitchen without obstacle or delay.

Here is the link to the website for more details: http://www.bluehillstonebarns.com/bhsb.html






Attached are pictures from a recent meal at Blue Hill at Stone Barns













Stone Barns Center for Food and Agriculture

Stone Barns Center for Food and Agriculture is a farm, a kitchen, a classroom–an exhibit, a laboratory, a campus. The mission of this unique, nonprofit, member-driven collaboration is to celebrate, teach and advance community-based food production and enjoyment, from farm to classroom to table.

Where does our food really come from?

How does what we choose to eat affect our health, the health of the land, the community and the environment?

What food systems are we supporting with what we choose to buy?

Helping people make these farm-to-table connections is what the Center is all about.

Stone Barns Center is within a 45-minute drive for the nearly 19 million residents of the New York metropolitan area. The Center's farm, education center and its partner, Blue Hill at Stone Barns restaurant, work hand-in-hand to provide an unforgettable way to think about food issues, get questions answered, get involved personally or even get dirty (optional but fun).

The four-season and pastured livestock farm grows crop varieties best suited for our locality and raises the types of animals Westchester pastures can support. All our farm products are raised for food. The farmers continually explore the most appropriate breeds, seeds and ecological dynamics for creating a diverse, resilient and reliable food system. The farm is the Center's core educational resource.

The education center's rich mix of programs and activities provides an intriguing path for people to participate and learn. For adults that includes cooking classes, tastings, how-to workshops and lectures, in-depth book discussions with noted authors and more. For kids there are school programs, farmer-in-training after-school activities and a summer day camp. There are numerous family activities and volunteer opportunities.

Blue Hill at Stone Barns and Blue Hill Café showcase the farmers' year-round activities by bringing the field to the plate. The restaurant and café are the biggest customers of the four-season and livestock operations, purchasing products at fair market value. In both the restaurant and the café, menus are dictated by what products are in season and at peak flavor.

Visitors are welcome year-round. The Center is open 10 am-5 pm, Wednesday-Sunday. We are closed Mondays and Tuesdays. Please call ahead to schedule class trips and other group visits

The center was made possible from a huge gift from David Rockefeller in memory of his wife Peggy. His letter of dedication is below.



This is the link to the website:




May 9, 2009

West Texas Pea Salad

West Texas Pea Salad

Ingredients


2 regular cans Le Sueur Peas in silver can (never substitute)


4 hard boiled eggs 3 finely chopped but dry, not mushy and one sliced and set aside.

1/2 white onion minced

2 stalks celery minced

Mix in enough mayo to hold it together – don’t skimp or use fake mayo. Use the real thing. I find that Hellmann's, known as Best Foods west of the Rockies, is the best store bought brand.

Salt and pepper to taste

Preparation

Drain out all of the juice from the can before doing any mixing of the peas, mix softly with onion, celery, three of the eggs and serve topped with one sliced egg sprinkled with sweet red paprika.

Serves 4 to 6 people

History

My family has enjoyed this easy salad for several generations. From what I can find, it was served as far back as the late 50’s. It has been said that it may have first been served in my great grandmother’s home and again by my grandparents and their siblings over the years. This salad has been served liberally, as it goes with everything, at holiday events, family dinners, luncheons and more. There has been many a tale from relatives whose hands got a slap while trying to sneak a pea out of the bowl during preparation. It is critical that it be made with Le Sueur peas; we have tried others but it just does not taste the same. I know many other versions of pea salads exist – this just happens to be one from our family to yours.

Le Sueur peas were created in 1903 by the Minnesota Valley Canning Company in Le Sueur Minnesota. MVCC introduced the canning technology that allowed vegetables to be shipped greater distances. In 1907 they started to categorize the green peas locally farmed and the canned Le Sueur peas were made with early June peas from that day forward. In 1925 the MVCC introduced the Green Giant brand and their business exploded. It did so well that in 1950 the company vanished behind the success of the trademark they created and became the Green Giant Company. It was later purchased by General Mills. However, they have kept the Le Sueur peas the same since 1907.