Culinary Research

Vinny's daily postings will be down for a few days.  More culinary research is planned.

Feeling the heat

     It's been a hot summer here.  Once again yesterday we were sweltering in the nineties with commensurate humidity.  So what better time to begin reading a book entitled Hot Sauce! ?  In the introduction it touts all the virtues of the flame inducing condiment that we all have a love/hate relationship with.

     Author Jennifer Trainer Thompson, the proclaimed "Queen of Hot" by the Associated Press, asserts that hot sauces are incredibly good for us, speeding up metabolism, aiding digestion, and preventing blood clots.  She also states that they are a good source of potassium and are dense in Vitamins A, B, C and E, flavonoids, and iron, magnesium, niacin, riboflavin and thiamin.  In pre-Columbian times, Native Americans used chiles to help with childbirth, coughs, ear infections and sore throats.  Chiles were so precious in Peru that pods were exchanged as currency as late at the 1950s.

     And she goes on to say, "Hot sauces also feel good.  Like sex and running marathons, chiles can induce a radiant sense of well being.  the source of this physiological reaction is the capsaicin, a chemical produced at the stem end of the chile's placenta.  As capsaisin travels from the chile's inner sanctum to your own, it triggers a series of chemical events: First the chemical excites the pain-detecting nerves in your mouth, nose, and throat; thus awakened, they dispatch a pain messenger to the brain.  The brain, in turn, releases natural painkillers called endorphins, which block the burning attack and trigger a rush of pleasurable relief."

     She concludes her introduction with these words, "Hot sauces have a devoted following.  They make you laugh.  They are great-tasting and good for you.  They're versatile and a bit devilish.  A dramatic culinary gesture, they are soulful, jazzy, and addictive.


     I can't wait to read more!

Take me out to the ballgame

     Among the multi-million dollar structures in the South Philadelphia Sports Complex lies Citizens Bank Park.  It is so named due to a $95 million dollar 25 year naming rights contract with the bank of the same moniker.  The 43,651 seat stadium that opened on April 3, 2004, sometimes called The Little Mudhole, has a playing field 30 feet below street level that is constructed of natural grass and dirt.  The 2008 World Champion Philadelphia Phillies call the stadium home.  But that's not what makes it remarkable.

     The stadium is a veritable smorgasbord of all foods Philly that just so happens to have a sports entertainment attraction at its hub.  Walking along Ashburn Alley, named for Hall of Fame center fielder, Richie Ashburn who played on the team from 1948 to 1959, there are no fewer than 6 food venues.  On the Terrace level you can purchase, at exorbitant prices mind you, cheese steaks, hoagies, sausage sandwiches, pizza,  crab fries, and yes, all manner of barbecued meats, including an entire smoked turkey leg.

     Beneath the jumbotron scoreboard in center field there is Harry the K's Bar & Grille where you can sit down for a pregame meal and enjoy a local favorite, The Schmitter, named after 3rd baseman, Mike Schmidt.  For those seeking to impress a business associate there are the Diamond and Hall of Fame Clubs on the 200 level with exclusive admittance to air conditioned box seats and upscale food options as well as a walk along a museum collection of memorabilia.  There is also the High and Inside Pub behind home plate on the Terrace level for the casual patron.  An outside entrance at the third base gate provides libations at McFadden's Bar & Grille for those wishing a drink before braving the traffic home on the Schuylkill Expressway.

     In addition to all the caloric options at the stadium, it should also be noted that the management is cooperating with the EPA's Green Power Partnership, purchasing 2 million KWh of renewable green energy to operate the stadium.  And all glass, cardboard and plastics used during the games are recycled, as is frying oil, which is converted into bio-diesel.

     One could attend a ball game at "The Bank" and never see the game!

It's Cool in the Kitchen

     With the temperature outside back up into the upper nineties once again, the last thing I want to do is spend time in a hot kitchen preparing dinner.  So to keep things cool while still serving a healthy and economical meal I turned to a classic Middle East salad, tabouleh.
     It is composed mainly of Bulgur wheat, a whole grain, that provides plenty of fiber, and has a sweet, nutty taste.  And to that base I added some of the herbs growing on the back porch, namely parsley and mint.  And of course I included about a dozen of my cherry tomatoes that were halved.  Other ingredients can include diced cucumber, bell pepper and onion either from the garden or from the mega mart nearby.  An added dash of flavor comes from a combination of fresh lemon juice and olive oil (a Vinny Garette, if you will). 

     After mixing everything together I simply put the salad bowl in the refrigerator for the afternoon and a minute before dinner I sprinkled some crumbled Feta cheese on top and placed it on the table.  And to compliment the salad I added some grilled shrimp that were seasoned with tarragon.

     Click on the recipe to learn more.

Meals on Wheels

     Whenever there is a prolonged emergency providing nourishment for the personnel on the scene can be a problem.  In our region we are privileged to have that concern handled by a dedicated group of volunteers who respond 24 hours a day with food and drink. 

     The North Penn Goodwill Service was established in 1949 to go to the scene of an emergency, be it a fire, natural disaster, police incident or community event, as they have done faithfully for over 60 years.  Their first piece of mobile equipment was a "semi-retired" 1934 school bus donated by Hagey's Bus Service.  It was outfitted with used equipment for preparing meals and responded to the first call on July 15, 1949 before the organization had acquired license plates for it.  To avoid any potential legal problems it was driven to the scene by Souderton Police Chief Paul Hunsberger.

     As time went on and the need continued to grow used transit buses from North Carolina and Cincinnati were purchased and placed into service to respond to the call from wherever it may come.  In 1972 the call for help came from Pottstown in the aftermath of Hurricane Agnes and the NPGS was there 24 hours a day for ten straight days.

     The "Coffee Wagon" volunteers rely on donations from area companies to stock their freezers, but there was a time when they also benefited from contributions from the state game wardens who would drop off recent road kills.  On a cold winter night at a building fire it was a treat to warm up with some venison stew!  Or on a summer afternoon to chow down on a "Bambi burger."  Unfortunately those meals are no longer on the menu.

     Currently the rolling stock at Station 41 is composed of modern step vans that provide comfortable working conditions for the cooks and maneuverability for the drivers.  Included among their vehicles is a relief wagon that is equipped with sanitary disposal facilities as well as a warming station.

     Last weekend the Goodwill Service served Hatfield hot dogs and Wawa juice drinks at the annual 5th Fire District's Water Battle in Souderton.

Make Herr's Yours

     Last week I returned to the Herr's potato chip factory in Nottingham, PA for a visit.  It is an impressive operation that had a very inauspicious beginning.  The year was 1946 and young James Herr purchased the Verna's Potato Chips company with $1,750 of borrowed money.  That money gave Jim the rights to the business along with 2 iron kettles, a potato slicer and peeler and a '38 Dodge panel truck.  He began cooking and selling potato chips from a vacated tobacco shed on the family farm in Lancaster.  It took him 3 years to pay off the loan and in 1949 he was able to rent a larger baking facility in West Willow.  But in 1951 a fire destroyed the plant.  Wondering  if he should just give up or try again, Jim and his wife, Mim, decided to rebuild on a larger 37 acre property they had purchased.  It was the correct decision.

     From 3 sales routes to Lancaster, West Chester and Coatesville, the business continued to grow to over 500 sales routes to 11 states from 23 warehouse locations and distribution to several foreign countries.

     And as the years passed the Herr family added new products beginning in 1958 when they first introduced barbeque seasoned chips.  The Herr's name is currently on a variety of different snack items including popcorn, cheese curls, pretzels, corn and tortilla chips, and onion rings.

     Being ecologically mindful they also maintain a 1,000 acre farm adjacent to the manufacturing plant where waste water is used to grow crops and potato peelings and unusable food products are mixed with feed and fed to the herd of Angus steer on the farm.

     Herr's continues to experiment with new products and I brought some home to try.  Gee, it looks like families could have a complete picnic right out of the bag without ever having to light up the grill!

Love Apples

     About now I'm up to my ears in tomatoes.  My three thriving plants are currently producing over 50 ripe fruits daily.  (Remember-tomatoes are a fruit and not a vegetable.  See my post on February 6 "Fruit or Vegetable?)  But have you ever heard them referred to as "Love Apples?"  That's what my Father always called them and I never knew why until just recently when I did some tomato history research.

     The tomato, Lycopersicon esculentum, is native to South and Central America and one of the crops discovered by Cortez when he toured Montezuma's gardens.  Intrigued by the golden orbs (yes, they were probably yellow tomatoes) Cortez transported some seeds back to Europe where they were planted and tomatoes were grown there as ornamental curiosities, but not eaten.  As a member of the Deadly Nightshade family they were erroneously thought to be poisonous.  And there is some truth to that since the leaves are, in fact, deadly.

     Up until the end of the 18th Century physicians warned against eating tomatoes, fearing they caused serious and possibly fatal consequences like appendicitis and stomach cancer.  But that concern was put to rest when in 1820 Colonel Robert Gibbon Johnson of Salem, NJ stood on the steps of the courthouse there in the middle of town and consumed an entire basket of tomatoes without suffering any ill effects, much to the amazement of the crowd standing by.  Announcing his intention in advance he drew a large audience of over 2,000 on-lookers who were certain he would surely die, which he did not.  It was at that point in history that the tomato was once and for all deemed safe to eat.

     But perhaps the single most influential advocate of the tomato was Joseph Campbell, who in 1897, created condensed tomato soup and sold it in cans to the public.  And in so doing endeared the tomato to the world.  The rest, as they say, is history.

     But back to my original question...How did the tomato come to be nick named the "love apple?"  You have to trace that moniker back to the 16th Century when tomatoes grown in North Africa were shipped to Italy where they were called, "pomo dei Mori" or "apples of the Moors."  But by the time they arrived in France that term had become transliterated into French as "pomme d'amour" or as we call them today, "love apples."  Now some would claim that it was the French who considered tomatoes to have aphrodisiac powers, hence the name "love apple."  But then again they also say the same about oysters and mushrooms, too. 

Spring Mount

     Many people first learned how to ski at near by Spring Mount, myself included.  It is admittedly a beginner slope, barely more than a protrusion in the surrounding Montgomery County landscape, sometimes referred to as "Spring Bump."  But it is a lot closer than the slopes over an hour away in the Pocono Mountains to the north.  It's a favorite winter destination for thousands who call the Delaware Valley home.

     But a hundred years ago it was a favored summer retreat for the landed gentry of Philadelphia.  Numerous establishments were in operation at the terminus of a rail line that ran parallel to the Perkiomen Creek.  The railroad ran from Schwenksville through Collegeville, Rahns, and Graterford and ended at Skippack Station.

     Morris Carl was the Schwenksville station master in 1903 when passenger service was at its height.  In 1925 he built Woodside Manor on the south side of Spring Mountain to accommodate "die summer frischlers," the Pennsylvania Dutch term for "those summer people who came to refresh themselves."  Woodside Manor was just one of the many summer boarding houses in the Spring Mount area.  Others included The Perkiomen Inn, Spring Mountain House, The Cedars, and The Weldon House.

     But as it always does, times change and with increased mobility vacationers no longer relied on the train to escape the city heat.  They began to travel beyond Spring Mount and the homey summer country resorts fell on hard times.  At one point Woodside Manor became a nursing home and then later a restaurant, the Woodside Inn.

     Once again the once summer retreat has undergone a transformation and is now The Woodside Lodge, a bar, restaurant and Bed and Breakfast.  Gayle Buckman purchased the property and invested a lot of time and finances to upgrade the facility into a sought after destination for all seasons.

     The menu is basic and the execution and presentation of the food is admittedly rudimentary.  The service can be slipshod as we had to ask for bread plates for our rolls.  And one guest somehow did not receive a knife at his place setting.  But on a Wednesday evening it was almost impossible to find a parking place in their lot, so something is resonating with the local crowd.  Maybe it's the half price burgers that were on special that night.  There are several small rooms that serve as intimate dining areas, as well as an inside and an outside porch that can accommodate larger groups.  There is also a large room for private banquets.  And with 8 bedrooms, each with a sitting room, fireplace and private bath,  you can stay overnight and enjoy a full breakfast the next morning. 

     Once again Spring Mount is becoming more than just a place to learn to ski.

Sage Advice

          Recently I came across a recipe for grilled tilapia that required the use of the herb sage.  I was eager to include the ancient herb since I had it growing in my porch pot.  It is a small woody plant that is native to the Mediterranean region and has been around for thousands of years.  It was popular among the Greeks and Romans as a meat preservative and was a part of almost every culture in the known world from the Egyptians to the Native Americans.

     Salvare is the Latin root of the term which is translated "to heal or save."  Even though today sage is used primarly in cooking it was also highly regarded as a popular medicine and considered a wonder herb that could cure virtually any disease.  It was even thought to have magical and sacred qualities.  The ancient world employed sage to aid in conception, treat the plague, enhance memory, bestow immortality and to protect against witchcraft and spells.

     But apart from all that the evergreen perennial of the mint family is a good source of Vitamin A, calcium, iron and potassium.  Containing rosmarinic acid it is a powerful anti-inflammatory and is also an antioxidant that protects the cells from damage.  It is also an antiseptic that can treat cuts and sores.  Made into a tea it can relieve a sore throat, bad breath, and mouth infections when gargled.  Sage also reduces gas and bloating and aids in digestion and eases the effects of a cold.  As a hair rinse it reduces hair loss and darkens hair color.  It can also ease anxiety and relieve stress as well as regulating menstruation and is known to help manage Alzheimer's disease.  All these benefits are due to the essential oils in the sage leaf: thujone, camphor and cineole.  They are powerful antioxidant and antimicrobial agents which kill bacteria.

     And it tastes good, too!  Sage compliments cheese, apples and tomatoes and accentuates poultry, pork and fish.  It flavors vegetable soup and can be added to foods like stuffing, homemade sausage, fresh tomatoes and sauce, bread dough and can be sprinkled on pizza.  One of my personal favorites is to dip freshly picked sage leaves in batter and lightly fry them.  They make a great appetizer that way!

     And if you're looking for yet another way to include sage into your diet, try this:

SAGE & MINT  TEA

1/3 cup chopped fresh sage                                     1 tsp finely grated lemon peel

2 Tbsp fennel seeds                                                   5 cups boiling water

1 Tbsp fresh mint, crushed                                       honey, to taste

     Add all ingredients to boiling water.  Cover and steep for 15 minutes.  Strain and stir in honey.  Chill 1 hour.  Serve over ice with sage or mint leaves as a garnish.

Juicy Fruits

     Summer is a wonderful time to enjoy the bounty of local fruits.  Right now farmers' markets and stands all over the country are filled with a variety of healthy choices from nearby orchards and fields.  And locally grown in-season produce is in sync with our nutritional needs, according to nutritionist Ellie Krieger.  She states that since local produce is consumed so soon after being picked, it tends to taste better and has a higher overall nutritional value.  And summer produce has an added benefit:  it contains specific nutrients that replenish and protect us in the hottest, summer months.

     In the August/September 2012 issue of Fine Cooking magazine, Ellie expounds on her assertion, saying, "Summer produce provides hydration...berries, melons, peaches, plums, cucumbers, tomatoes, tender lettuces and zucchini...are at their juiciest in summer, bursting with water just when we need it most.   20% of our water intake comes from food, so eating those thirst quenching foods can make a big difference in helping us get the fluids we need."

     In addition, antioxidants provide valuable protection from the damaging rays of the sun.  Those summer fruits that help to hydrate us also are rich in Vitamin C, beta-carotene, and lycopene, antioxidants that have the unique ability to protect our skin.

     Made with some of summer's juiciest fruits and vegetables, this vibrant salad is as refreshing as it is nutritious:

TOMATO AND WATERMELON SALAD

2 oz lightly packed baby arugula                        3 oz crumbled feta (about 3/4 cup)

2 cups cherry tomatoes, halved                          1/4 cup fresh basil leaves, torn

1 1/2 cups cubed seedless watermelon               1 Tbsp EVOO

1 medium unwaxed cucumber                          1 Tbsp fresh lemon juice

halved and seeded, cut into 3/4" pieces           salt and freshly ground black pepper

     Place the arugula, tomatoes, watermelon, cucumber, feta and basil in a large bowl.  In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp salt and 1/4 tsp pepper.  Drizzle the dressing over the salad and toss gently to coat.

Serves 4

LFM

    

     As I have mentioned previously, the Lansdale Farmers' Market continues to be a work in progress.  It was only a concept in 2008 but the idea germinated and took root and in 2009 with the assistance of The Food Trust locally produced vegetables and produce first appeared on a small stretch of Railroad Avenue between Main and Broad Streets.  And interest continues to grow with every passing year.  Parking is ample and convenient at the adjacent Century Plaza lot, which no doubt helps attendance.

     This eager effort on the part of vendors and community residents follows the nationwide trend to provide locavores with items having a small carbon footprint.  In Lansdale the market is open each Saturday from May into November.  Some markets across the country are even open year round, even in cooler climates like our own.  But a word of caution here.  Don't be confused by markets that just pretend to be farmers' markets but are in reality not providing local food at reasonable prices.  One example would be the Chestnut Hill Farmers' Market which last week was selling bananas at 75 cents a pound!  They are neither local nor are they reasonably priced.

      While the Lansdale Farmers' Market is small by comparison to some of the more established ones, each year more vendors are joining in to showcase their products.  Along with produce grown in season, there is an ever expanding selection of things like bread and pastries, pickles, guacamole, organic meat, pound cake, tamales, wine,  granola, herbs, plants, soap and mushrooms.

     While it doesn't take long to wander past the dozen or so booths, it does provide an opportunity to catch up with neighbors and friends and is quickly becoming a social gathering place as well as a market.  The concept is catching on.  And that's a good thing.

A Hot Time

    

 Once again it was my somber duty to officiate at a funeral on Monday.  It was held in church and included organ preludes and congregational singing, in addition to personal reflections and a scriptural meditation.  It was a solemn celebration of a life well lived.  Perhaps the most unfortunate part of the entire funeral was that the air conditioning was not functioning properly and the sanctuary as well as the narthex were steamy and uncomfortable, not unlike the conditions I experienced in New Orleans.
     But that's where the similarity ended.  According to Lisa Rogak, author of Death Warmed Over, funerals in The Big Easy are legendary public events punctuated by jazz music and dancing strides as participants and onlookers alike contemplate their own mortality while enjoying the music and the spectacle.  She goes on to describe the procession from the church to the cemetery as a parade decorated with colorful costumes and clothing complimented with food, booze and jazz bands.
     During my stay in NOLA I did not witness any funerals, but I did see several wedding processions.  Interestingly, they are both similar in form and function, except that the former is led by a horse drawn hearse.  The latter by a happy couple.



A Glossary of Terms

    

     There are numerous culinary items that are unique to New Orleans.  I've mentioned some previously, like the Po'boy and Muffaletta sandwiches, pralines, beignets and roux.  And then there is the distinction between Cajun and Creole style cooking, which in itself can be confusing.  So here are some terms to become familiar with as you plan to do your own culinary research in The Big Easy.

1. Andouille - A coarse grained smoked sausage made using pork, pepper, onions, wine and seasonings, especially garlic.  The taste is spicy but has a wide variation depending on location and the chef making it.

2. Boudin - A general term for a number of different types of sausage, i.e: blanc, noir, rouge.  It is primarily made with pork but can also include crab, shrimp or rice and seasoned with green onion.  Traditionally found in links but can also be rolled into small balls and deep fried.

3. `Etouffee - A main course made using one kind of shellfish, like shrimp or crawfish that are smothered in a thick sauce and most often served ladled over rice.

4. Gumbo - A mix of vegetables and meat or shellfish thickened with stock and roux.  It is decidedly thinner than either jambalaya or `etouffee and served as a soup along side rice that's cooked separately.

5. Jambalaya - A distant relative of paella, loaded with meat, seafood, and vegetables.  Rice and stock are later simmered together or combined before serving.

6. Red Beans & Rice - Red kidney beans simmered all day on Monday, wash day, with the trinity of celery, bell pepper and onion with pork, ham and/or sausage and bay leaves and served over hot rice.

7. Tasso - A spicy, peppery version of smoked pork cut from the shoulder of the pig.  It is never eaten by itself but is used as a flavor base for stews and jambalaya.  It is sometimes inaccurately called ham.

8. Turtle Soup - A dark, rich, thick, stew-like soup thickened by butter and flour that forms an intense roux.  It is made with turtle meat, onion, celery and garlic and cooked in beef or veal stock and tomato puree then seasoned with parsley, thyme, oregano and a generous splash of sherry.

A Milestone

     This week is the celebration of the 75th anniversary of the most well known food product in the world.  Any guess as to what it might be?  Let me give you a hint...in 2007 the seventh billion can was sold and on average 3.8 cans of it are consumed in the United States every second.  It's name is a contraction of two words, Spiced and Ham. 
















      Yes, you guessed it.  the product that is sold on 6 of the world continents in 41 countries around the globe is none other than SPAM, the precooked meat product that was first introduced in 1937.

     According to Brian Williams on NBC Nightly News, "More cans of SPAM have been sold than there are people on earth."  Produced by the Hormel Corporation it is chopped pork shoulder, ham meat, salt, water, modified potato starch and sodium nitrite.  A 3.5 ounce serving contains 310 calories of protein, 3 grams of carbohydrates, 27 grams of fat, 10 grams of saturated fat, and 70 milligrams of cholesterol.  A single serving contains 57% of the daily recommended intake of sodium.  In its 75 years of existence it has been transformed into a variety of special versions to garner a wider audience. 

     It gained popular acclaim during WWII as the meal of choice for GIs who ate it for breakfast, lunch and dinner in combat zones.  In the United States it was considered a "poor man's meat" but in places like Hawaii, Guam and the Northern Mariana Islands it is still highly regarded, being called "The Hawaiian Steak."  Those locations consume  more SPAM per capita than anywhere else in the world, 16 cans a year.  It is sold there at both McDonald's and Burger King.

     Austin, Minnesota is home to Hormel and has been nick named SPAM Town, USA.  An annual festival is hosted there on the 4th of July entitled the SPAM Jam.  A similar event is also celebrated on Waikiki during the last week of April each year.  Austin is also home to the SPAM Museum.  Of course, SPAM has a place of prominence at the Minnesota State Fair with a Spamville exhibit as well as a food booth.

     In honor of this milestone I think it only fair to celebrate with a SPAM sandwich and maybe a beer.

Beating the Heat

     I had long heard about a theory claiming that eating hot, spicy foods actually has a cooling effect on the body.  So I thought I'd explore that claim by actually cooking up some Ozark Outlaw Snakebite Chili from the Purely American company in Athens, Ohio.  They manufacture several regional foods and include in the kit a bit of history about each product they sell.  The rugged hills of the southwestern Ozarks, where the four states of Missouri, Arkansas, Oklahoma and Kansas meet, became the perfect hideout for several of America's most famous outlaws, like the James Boys, the Younger Brothers and the Daltons.  So it would seem appropriate to name a sinister chili after this part of our great land.

     In addition to the dried ingredients that came with the mix I added the recommended fresh components: cubed chuck roast, ground beef, onions, mushrooms, bell pepper and garlic.  After soaking the beans overnight I began to assemble the chili by cooking the dried beans for an hour in 6 cups of water and browning the meat.  Next I sauteed the veggies and the mushrooms then added the drained meat back to the pot and stirred in the blend of hot seasonings.  Finally, as the beans and meat mixture were combined I added some low sodium tomato juice, tomato paste and freshly chopped roma tomatoes.  It all simmered together for an hour and a half.

     And it does have a kick!  If the theory holds true I will need to dig out my thermals to keep warm.  Here's the science behind it.  According to clinical nutritionist, Diane Radler,  consuming hot and spicy foods increases circulation and perspiration.  Sweating releases heat and thus cools the body down as it evaporates on the surface of the skin.  But there are other beneficial effects.  Eating spicy food also stimulates saliva and gastric juice flow which can counteract a diminished appetite due to hot weather.  It also induces weight loss since capsaicin, the element in food that makes things hot (see VinnyPost Feb 7 "Fruits & Vegetables") requires the body to burn more calories to ingest it.  Spicy food can also boost the body's production of serotonin, a critical enzyme that improves attitude and mental outlook.  It also cranks up adrenaline which, in turn, helps to deter fatigue.  So enjoying hot food on a summer's day is beneficial on many different levels.

     The Living Green & Saving Energy web site offers tips for ways to stay cool without air conditioning.  Take a look at their website by clicking on to the highlighted title.  Then examine #5.  They recommend "Try some hot, spicy food."  So we can all live green by turning red!!!

Going Green

     Rice is the principle food of half the world's population.  And in some areas of south east Asia it constitutes three quarters of the daily protein consumption.  Oryza sativa is native to the Indian subcontinent and northern Indochina and was first domesticated around 7000 BCE in the Yangtze River valley of south central China.

     Rice made its way from Asia to Europe by way of Persia.  But it was the Moors who were the first Europeans to consider it as a crop and grew large quantities of it in Spain in the 8th Century, followed by the Sicilians who developed the technique of cooking the rice slowly with small quantities of hot broth to create risotto in the 15th Century.

     It was the Spanish and the Portuguese who introduced rice to the Americas in the 16th and 17th Centuries.  South Carolina first produced rice commercially beginning in 1686.

     Incredibly there are over 100,000 distinct varieties of rice worldwide.

    
    While rice is plentiful and certainly healthy, to be honest, it can also be somewhat boring.  That's why I was intrigued when I came across a recipe for green rice in the July/August issue of Cuisine at home magazine.  It seemed easy enough so I served it last night with some home made turkey burgers and watermelon cucumber salad.  It was a keeper!  So now I pass along to you this new twist on an age old staple.

GREEN RICE

1 Tbsp EVOO                                                         2 cups packed fresh spinach

1/4 cup minced onion                                            1 cup packed fresh cilantro

1 cup dry converted white rice                               2 Tbsp fresh lime juice

1 tsp minced garlic                                                2 scallions, sliced

1 cup low sodium chicken broth                            1 serrano chile, chopped (optional)

1 cup whole milk                                                    salt to taste

     Heat the oil in a medium saucepan over medium heat.  Add onion and cook 2 minutes.  Stir in the rice and garlic and cook 1 minute.  Stir in the broth and milk and bring to a boil.  Cover and reduce heat to low.  Cook rice until tender and liquid has evaporated, 15-20 minutes.

     While rice is cooking puree the spinach, cilantro, scallions, lime juice and serrano in a food processor.  Stir mixture into the rice and season with salt.

Serves 4

cooking time:  30 minutes

Getting Sauced

     I came across an interesting recipe for a shrimp sauce in the August issue of Cuisine at home magazine and thought I'd give it a try.  In perusing the list of ingredients I was pleased to discover that I already had all of them on hand.  So I set out a couple dozen shrimp to thaw and later peel and set about to concoct the sauce that would be used to briefly cook them.

     I always attempt to divide the recipe in half so that the two of us aren't left with a month's worth of leftovers that ultimately become science projects in the refrigerator, but this time I decided to make the full amount.  After all it was only supposed to serve 4.  Maybe that was a typographical error and should have been 40. 

     The shrimp were delicious, full of flavor from the sauce.  I served them over some steamed rice and enjoyed the meal.  But now to figure out what to do with the rest of the tangy sauce.  Well, I've found lots of uses for it.  It became a baste for some ribs, spiced up some grilled pork chops and even found it's way into a sandwich or two.  So it's really a versatile and worthwhile recipe to use when ever you want a healthy alternative to the sodium and sugar laden store bought versions.  I now pass it along to you:

VINNY'S ALL PURPOSE AMAZING UNIVERSAL SAUCE

1 Tbsp EVOO                                                         1 Tbsp low sodium soy sauce

1/2 cup minced onion                                          1 dried bay leaf

1 Tbsp minced garlic                                            1/2 tsp Old Bay seasoning

1 - 14 oz can low sodium diced tomatoes          1/2 tsp dried oregano

1/2 cup unsweetened ketchup                             1/2 tsp dried thyme

1/4 cup packed light brown sugar                      2 Tbsp unsalted butter

1/4 cup cider vinegar                                          juice of 1/2 lemon

1Tbsp Worcestershire sauce                                salt, pepper and Tabasco sauce to taste

     Heat oil in a saute pan over medium.  Stir in onion and saute 2 minutes.  Add garlic and cook until fragrant, 1 minute.  Add tomatoes, ketchup, brown sugar, vinegar, Worcestershire sauce, soy sauce, bay leaf, Old Bay, oregano, and thyme; bring to a simmer.  Reduce heat to medium-low, and cook to thicken, 10 -15 minutes.

     Stir in butter and lemon juice until butter is melted.  Season sauce with salt, pepper, and Tabasco.  Blend sauce in a food processor until smooth, if desired.

     At that point the sauce is ready for whatever use you deem worthy!

Fit for a King

      No trip to New Orleans would be complete without a tour of Mardi Gras World, an incredible collection of floats, past and present that are stored in just 1 of 18 warehouses throughout the area.  They are owned by the various groups or "crewes" that sponsor them, but 90% of them are designed, created and kept under the watchful eye of the Kern family.  We had the opportunity to observe past floats "props" and also see some that will appear in next year's parades.  Just walking into the building was an amazing experience as we were greeted by a burst of colors:

     Only after a brief video and entrance into the warehouse did we realize the magnitude of the annual effort.  Looking down the long aisle was like going into fantasy land.



   
       There were also works in progress like this depiction of Noah's Ark.

     It was after the tour, however, that we learned about another New Orleans culinary tradition, King Cake.  Originally practiced in Europe to acknowledge the arrival of the gift bearing Magi who visited Jesus on the 12th day after his birth, it was transported to America and continues to be observed in connection with Mardi Gras.  The day is known to Christians around the world as the Feast of the Epiphany or Twelfth Night and occurs each year on January 6th.  That is coincidentally the official commencement of Mardi Gras season in New Orleans that concludes on the day prior to Ash Wednesday (Fat Tuesday or Mardi Gras).

     On that day it is the tradition to bake a small porcelain (now plastic) replica of the infant Jesus into a King's Cake and to serve it at a Twelfth Night celebration.  The cake itself is composed of a sweet dough with cinnamon, often baked in an oval shape and decorated in the customary colors of Mardi Gras: green, purple, and gold. 

                                                                                         

 The individual that discovers the infant in his/her slice of cake is then responsible to host the King Cake party the following year.  According to the website Mardi Gras New Orleans, "Mardi Gras season and King Cakes go hand in hand with literally hundreds of thousands of King Cakes consumed at parties and office lunch rooms every year."

     Twelfth Night party at your house next January?



A Symbol of Freedom

     The Liberty Bell is an enduring symbol of our freedom.  Millions have come to observe it on Independence Mall in Philadelphia.  But did you know that there is a connection between it and a local Montgomery County restaurant?

     The Rising Sun Inn is situated on the East Branch of the Perkiomen Creek in Franconia, PA.  Built in 1739, it began its history as an inn when Peter Gerhart and his wife rented it from George Esterly in 1752.  It was known as Gerhart's Tavern for over 100 years and was a stagecoach stop for the two day journey along the old Allentown Road from Philadelphia to Northampton (now Allentown).

     In 1777 the State House Bell was removed from Independence Hall to prevent its capture by the British during the occupation of Philadelphia.  It was stored overnight in the barn adjacent to the inn, along with wounded soldiers and war supplies.

     On Saturday June 30th the event was re-created as a wagon guarded by Revolutionary Soldier re-enactors marched to the inn along Allentown Road.

An encampment was staged along side the creek where the simulated bell, still under guard, was on display for the weekend.

     The inn was also a stop on the Underground Railroad, housing escapees overnight on their journey to freedom in tunnels that had been dug in the basement.  Runaways stopped at Gerhart's Tavern after leaving Seth Luken's station on Forty Foot Road.

     The Rising Sun Inn continues the longstanding tradition of hospitality and fine dining that commenced in 1752.  Check out their web site at www.risingsuninn.net  



Eating like Rockefeller

     Antoine's Restaurant has been serving meals in New Orleans since 1840.  In fact, it claims to be the oldest family owned eatery in the country.  And by far their most famous dish is Oysters Rockefeller.  The exact proportions of the ingredients are a tightly kept secret and there are many imitations, but only one original.  It was developed perhaps using kitchen scraps of herbs and greens in 1899 and because of it's richness was named for the most wealthy man in America at the time, John D. Rockefeller.
     This we do know, the main ingredient is the familiar bi-valve that has been shucked and left on the half shell.  The rest of the recipe is conjecture ranging from celery leaves to chervil, but never spinach, as some claim.  Everything is mixed carefully and adorn the oyster before getting a drizzle of butter and a thin blanket of bread crumbs and then baked or roasted.
     Virtually every restaurant in The Big Easy has a form of oysters on their menu.  And they did not disappoint.  Almost every evening we enjoyed an oyster appetizer before our entree.   Here is documentation to that fact:

     In the French Quarter the Acme Oyster House is a favorite spot to dine, although we never had that opportunity.  They do not take reservations and the line was always out the door and down the street!



     But following up on a tip we ventured across Canal Street, past the Harrah's Gaming Parlor (gambling is illegal in New Orleans, so they changed the nomenclature) and got a table at Drago's Restaurant.  Choosing not to imitate Antoine's recipe, Drago's has developed one of their own, serving up the absolute best char-broiled oysters known to humankind.  After all, what's not to like about something slathered in hot butter and sprinkled with bread crumbs and Parmesan cheese?  On our last night of culinary research we made the oysters not an appetizer but our main meal.

A New Orleans Tradition

     No trip to New Orleans is complete without a visit to the Cafe du Monde for some cafe au lait and a beignet.  It is the signature meal 24 hours a day, 7 days a week at the French Market restaurant.  Beignets are simply fried dough sprinkled with powdered sugar, not unlike the Pennsylvania German fastnacht (see VinnyPost Feb 21).  The term, sounding very French, also has Celtic and Spanish linguistic counterparts.  The recipe was transported to The Crescent City by the Acadians and remains a favorite of tourists and residents alike.

     Cafe au lait is a strong roasted coffee with chicory added that is blended with hot milk in a half to half ratio.  Originally the chicory was added to stretch the coffee blend and has now become an integral part of the brew.