Mark your calendar

     The annual Kennett Square Mushroom Festival takes place on September 8 & 9 in the Mushroom Capital of the World in nearby Delaware County.  It is a fun filled two day event that will include the National Fried Mushroom Easting Championship.  In addition, participants can sample mushrooms fried, grilled, sauteed, pickled and even frozen in ice cream!
     Vinny's website will be down for a few days while I head out to the edge of the Prairie to enjoy food on a stick at the Minnesota State Fair.  I'll report on my findings when I return.

Tea Time

     Tea is the most popular beverage in the world today.  It was introduced in Europe in 1610 and until about two hundred years ago, people in many Asian countries used bricks of tea as money.
     But according to Charlotte Foltz Jones in her book, Mistakes that Worked, it almost didn't exist.  It was discovered by accident in 2737 B.C. by Chinese emperor Shen Nung.  One day he was boiling water outside when leaves from a nearby bush fell into the open kettle.  Before he could retrieve the leaves, they began to brew.  Shen Nung smelled the sweet aroma of the mixture and once he tasted it, the world was introduced to tea.
     One estimate says 2,020,000 metric tons of tea are consumed world wide each year.  That means we drink  about 855 billion cups of tea a year.  That's quite a spot of tea!

The Stinking Rose

     Garlic has been considered both a food and a medicine for thousands of years, dating back to the construction of the pyramids in Egypt.  It was given to soldiers for the prevention of gangrene and is linked with the treatment of several ailments such as the common cold, heart disease, atherosclerosis, high cholesterol, hypertension and even some cancers.
     Allium sativum originated in central Asia and is related to the onion, shallot, leek and chives.  It is rich in antioxidants and helps destroy free radicals in the body that can damage cell membranes and DNA and aids and abets the aging process.
     The pungency of garlic comes from two chemicals: diallyl disulfide, which gives it its distinctive odor, and allicin which contributes to its unique spiciness.  Cooking breaks down allicin that then mellows the flavor.  A natural chemical, allyl methyl sulfide, is broken down by the gastro-intestinal system and is then released through the skin and breath.  Beside being an effective repellent for vampires, garlic is also known for its antibiotic, anti-fungal, and LDL lowering properties.  It is a very popular ingredient in many dishes.  And the town of Gilroy, California holds an annual Garlic Festival in July each year to celebrate its use.
     To remove the smell from your hands, rub them on stainless steel.  The ions in the metal attract the smelly ions left by the garlic.

Pesto Chango!

     Pesto has been around a long time.  While it originated in Genoa, Italy, the ancient Romans long before enjoyed a mixture of olive oil, nuts and herbs, calling it Moretum.  The term itself is from an Italian verb meaning "to pound" or "to crush," referring to the way it was originally made by grinding all the ingredients with a mortar and Pestle.
     The classic pesto, Pesto Genovese, contains only 5 ingredients:  basil, pine nuts, olive oil, cheese and garlic.  And the proportions are very forgiving, depending on how abundant the basil crop is at the time.  It is generally used as a flavor enhancer for various forms of pasta.  But can also be liberally applied to things like pizza, corn on the cob, potatoes, eggs, crostini, and a lively addition to plain hummus.
     But did you know that you can alter the ingredients to achieve different flavors of pesto?  How about replacing the basil with arugula and the pine nuts with walnuts?  Or substitute sage and pecans, or mint and peanuts?  Other herb possibilities include tarragon, thyme and parsley.  And instead of the traditional pine nuts the more adventurous could throw in a handful of pistachios.  Another creative inclusion would be a squirt of lemon juice.
     Consider the options!

Chop Chop

     Summertime is a great time to fire up the grill and enjoy a meal cooked over open flame.  And what better meal to prepare than a nicely grilled pork chop?  But therein lies the problem:  the choice seems to be, as Cook's Illustrated states, "either beautifully charred slices of cardboard or juicy chops that are also pale and bland."
     A generation ago pork chops were still well marbled with fat and stayed juicy on the grill.  But now our porcine meals come from hogs that are bred for leanness rather than flavor.  So it becomes a challenge to have a juicy grilled chop while achieving an appealing color at the same time.


     The latest issue of Cook's Illustrated offers a solution to this dilemma with a basting sauce that enhances flavor and provides a deeply seared crust at the same time.  For those of a scientific bent the method is referred to as the Malliard reaction, the process whereby meat browns.  They came up with a seemingly odd combination of ingredients that work successfully to achieve both goals.  Here it is:

                                                1 tablespoon vegetable oil
                                                1 1/2 teaspoon honey
                                                1 teaspoon anchovy paste
                                                1/2 teaspoon pepper

     Honey is loaded with the reducing sugar fructose while anchovy paste contains the same concentration of meaty-tasting amino acids as pork.  In addition, it contains very little water which inhibits browning.  Together they encourage faster browning and enhance the meaty flavor we all crave.
     I must admit that I was dubious at first.  But I went ahead and mixed the disparate ingredients together and applied it to my chops before putting them on a hot grill.  I was amazed at the results.  The chops came off the grill with a beautiful char and nice grill marks while still juicy with a great meaty flavor.
     Give it a try!  You won't be disappointed.

Something's Fishy

     Yesterday I purchased two tilapia fillets.  They were exactly the same weight.  They are always the same weight no matter when I get them.  How is that possible?  So I did a little research and came up with the answer.
     The tilapia that we buy at the market is actually the common name of nearly 100 species of the family of cichlid fishes, a warm, fresh water native of Africa, sometimes called the St. Peter's Fish.  That name came from the account in Matthew's Gospel when Simon Peter caught a fish with a coin in it's mouth.  (Matthew 17:27)  It is also commonly believed that it was tilapia that Jesus used to feed the multitude in the story of the fishes and the loaves. (Matthew 14:19ff)  But I digress.
     Tilapia has become known as "aquatic chicken" because it is part of a relatively new form of commerce known as aquaculture.  Unheard of 10 years ago, tilapia are now successfully farm raised in various parts of the world, like Latin America and China.  They breed easily, are fast growing and lean and subsist on an inexpensive vegetarian diet of a combination of corn and soy in pellet form.  Commercially grown, they are raised in pens in natural lakes in close quarters and are almost exclusively male to keep their size large.  And right at the "fish factory" they are processed into identical skinless, boneless fillets that can go from lake to plate in as little as 12 hours.
     In 2010 475 million pounds of tilapia were consumed in America.  It is favored by many because it does not have a fishy taste.  In fact, the flavor is rather bland, making it the fish of choice for institutional meals in places such as schools and hospitals.  They provide a good source of protein, are low in saturated fat, calories, carbohydrates, and sodium and are low in levels of mercury.  But they are also lacking in the vital omega-3 fatty acids recommended for a heart healthy diet.  By comparison salmon contains 10 times as much omega-3, ounce for ounce.
     And there is another downside.  Even a small pen of tilapia in a natural lake can pollute the entire body of water.  Then there is also the issue of the weak regulations regarding their production in China, the main supplier of frozen tilapia to the United States.  They are the largest producer of the farm raised fish in the world.  While Latin America provides more fresh fillets, the frozen ones continue to be cheaper and so are more often found in stores.
     We need to be cautious about our purchase of those identical farm raised fillets.  They might not be all that healthy and could even be detrimental to the consuming public.

Mutiple Choice

     Choose from the list below some of the new food items that you would like to sample at the Minnesota State Fair this year:

Bacon Ice Cream
Camel Burger Sliders
Beef Tongue Caramelos
Chicken Nachos on a Stick
Walleye Roll
Eggplant Fries
Lamb Chop on a Stick
Red Velvet Funnel Cake
Cheeseburger Sticks
Paul Bunyan Bar
Scone with Sausage Gravy
Spaghetti Sticks

Gee, so many choices!  It's hard to decide...

And the answer to yesterday's question about the State Fair mascot...
     The gopher's name is Fairborne, of course!!!

There's an app for that!

     The world of high tech has arrived at the Minnesota State Fair!  Those of you with smart phones will be happy to know that there's an ap for that.  Yes, you can find out all sorts of information about this year's fair, like new food stands, and their offerings, the main events at the grandstand, and where to find cheese curds.  For those of you who do not yet have such technology there is always the web site:  www.mnstatefair.org for general information, or to specifically locate food booths at the fair you can check it out at www.mnstatefair.org/find/food/ .  My personal favorite is walleye on a stick, a regional delicacy.  But the options are endless.  Here are a few of my other favorites:

Extra credit:  What is the name of the gopher mascot of the State Fair?

Answer tomorrow.

Food on a Stick

     It's almost that time once again to head out to the Great Minnesota Get Together, The State Fair.  For ten glorious days the fair will provide the vehicle for people all over the state (and foreigners like us) to sample food on a stick.  To date there are over 70 different possibilities, things like spaghetti and meatballs on a stick, key lime pie on a stick, hot dish on a stick, and of course deep fried candy bars on a stick.  Needless to say, one does not go to the fair to count calories!
     And this year there is an additional feature, a new food truck!  Andrew Zimmern, of Bizarre Foods on the Food Channel is going to showcase his new set of foodie wheels, "The AZ Food Truck."  It won't be as off the wall with its menu as some of the items Andrew has been known to swallow, but it won't be run of the mill fare, either.
     Stay tuned for a full report from the fair!

Bon Appetit!

     Yesterday was the 100th anniversary of the birth of Julia Child, easily the most recognizable culinary talent in the modern world.  At 6 foot 2 inches she quite literally stood head and shoulders above any other kitchen personality.  Her charm and her quick wit endeared her to millions of followers around the world. And her famous cookbook, Mastering the Art of French Cooking, is mandatory reading for professional and amateur alike.  Take a moment a watch her mix it up with David Letterman on this link.
     So today I salute the grand dame of cooking.  Who else has her kitchen preserved at the Smithsonian?  Here are a few of her most memorable quotes:

1. "The only time to eat diet food is while you're waiting for the steak to cook."

2. "Cooking is like love; it should be entered into with abandon or not at all."

3. "If you're afraid of butter, use cream."

4. "The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appetit."

5. "I think every woman should have a blowtorch."

6. "Fat gives things flavor."

7. "Maybe the cat has fallen into the stew, or the lettuce has frozen, or the cake has collapsed. Eh bien, tant pis. Usually one's cooking is better than one thinks it is. And if the food is truly vile, then the cook must simply grit her teeth and bear it with a smile, and learn from her mistakes."

8. "I think one of the terrible things today is that people have this deathly fear of food: fear of eggs, say, or fear of butter. Most doctors feel that you can have a little bit of everything."

9. "I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it -- and, more important, I like to give it."

10. "I think careful cooking is love, don't you? The loveliest thing you can cook for someone who's close to you is about as nice a Valentine as you can give."

11. "You don't have to cook fancy or complicated masterpieces -- just good food from fresh ingredients."

12. "Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"

13. "I just hate health food."

14. "Learn how to cook -- try new recipes, learn from your mistakes, be fearless and above all have fun."

A Family Heirloom

     Just like that end table that was Aunt Jessie's some tomato varieties are passed down from one generation to another.  I'm referring to heirloom tomatoes, something that has recently become in vogue.  Now to be honest, definitions vary and categories have been developed in an attempt to more clearly designate exactly what an heirloom really is.  But generally an heirloom is a specific cultivar that is genetically unique, bred for certain qualities like eating or cooking.  They come in a variety of colors, shapes, flavors and sizes and have interesting names, such as Green Zebra, Amish Paste, Aunt Ruby's German Green, and Big Rainbow.

     Our world has been overtaken by hybrids, all purpose tomatoes, the kind we see on store shelves.  Hybrids are more uniform in color and shape and have tougher skins so they can withstand the rigors of shipping.  But heirlooms have a better taste.  Unfortunately they also have a shorter shelf life and are less disease resistant.

     Here is a recipe that you can try with your next purchase of some local heirlooms:

HEIRLOOM TOMATO PIE

1 cup all purpose flour                                         1 large onion, thinly sliced

3/4 cup yellow cornmeal                                     2 1/4 lb heirloom tomatoes

3/4 tsp fine salt                                                     kosher salt

1 stick butter into into 1/2" cubes                       3/4 cup shredded Mozzarella cheese

3/4 cup + 3 Tbsp shredded Manchego              1/4 cup mayonnaise

2 Tbsp EVOO                                                      3 Tbsp breadcrumbs

freshly ground pepper                                        3 Tbsp each chopped chives & parsley

                                         1 tsp chopped thyme

     To make the crust, pulse the flour, cornmeal and fine salt in a food processor to combine.  Add the butter and 3 Tbsp manchego; pulse until the mixture looks like coarse meal.  Drizzle in 4 Tbsp ice water and pulse until the dough comes together; add 1 more Tbsp ice water if necessary.  Turn out onto a sheet of plastic wrap and pat into a disk.  Wrap and refrigerate until firm,  about 45 minutes.
     Roll the dough into a 13" round.  Transfer the dough into a 9 1/2" deep pie plate.  Fold the overhang under itself and crimp the edges. Pierce the bottom of the crust all over with a fork.  Refrigerate until firm, about 20 minutes.  Meanwhile, preheat the oven to 350F.
     Line the crust with foil, then fill with dried beans.  Bake until the edges are golden, about 20 minutes.  Remove the foil and beans and continue baking until golden all over, 10-15 minutes more.  Transfer to a rack to cool.
     To make the filling, heat 1 tsp EVOO in a large skillet over medium heat.  Add the onion and cook, stirring, until golden, about 15 minutes.  Let cool.  Meanwhile, thinly slice the tomatoes; toss with 1 tsp kosher salt in a colander.  Let drain, gently tossing occasionally, about 30 minutes.
     Increase oven temperature to 375F, combining the remaining manchego, mozzarella, mayo, breadcrumbs, 2 Tbsp each chives and parsley, thyme, 1/4 tsp each Kosher salt and pepper, and the sauteed onion in a bowl.  Spread onto the crust. Arrange the tomatoes on top.  Drizzle with the remaining 1 Tbsp EVOO and season with pepper.  Bake until the tomatoes are browned about 50 minutes.  Top with the remaining chives and parsley.

serves 6

Food Network Magazine, July/August 2011, p. 141

Trying to ketchup

     Most of the on-line recipes for cherry tomatoes I have come across involve roasting them, sometimes to enjoy immediately, while others recommend freezing them for future use.  Sounds like a laudable albeit boring way to prepare them. 
     But there was one recipe that caught my eye.  It was for a curried ketchup made from the little ruby orbs.  I perused the process and it didn't look too difficult.  So I tried it.  The result was tasty and a bit different from the run of the mill Heinz bottle in the 'frig.  So if you have extra cherry tomatoes, here's what you can do with them:

CURRIED KETCHUP

1 pint cherry tomatoes                                             2 tsp curry powder

1/2 cup red wine vinegar                                         Kosher salt and pepper to taste

1/4 cup sugar                                                             pinch ground cloves

     Put all the ingredients into a saucepan and place over high heat.  Bring to a boil, stir to dissolve the sugar and cook until the tomatoes have broken down and the mixture is slightly thick, about 10 minutes.  Pour the mix into a food processor and pulse until smooth.  Let cool at room temperature before refrigerating.  Place in a decorative bowl to serve.

Yield: 1 cup



Sweet Tarts

     On Saturday I picked another 100 cherry and grape tomatoes from my 3 vines.  I can't use them or give them away fast enough.  So I turned to the Internet for assistance in looking for recipes that will help me enjoy these little orbs.  I'm also scouring recent culinary magazines in an attempt to come up with new ways to prepare them.  I did find one that was for stuffed cherry tomatoes.  Are you kidding me?  How long would it take to slice off a tiny sliver of the bottom so they stand up without rolling over, then cut off the top and scoop out each one (with an eye dropper, perhaps?).  When that was completed I was to cube up a block of feta cheese into tiny squares to place inside each tomato.  Sounds very labor intensive to me.

     Then I recalled a recipe I had already in my file.  It was labeled simply "Tomato Tarts."  But I prefer to call it by the name of this posting, Sweet Tarts.  It's really very simple, has only a few ingredients and above all, it tastes good!  Here it is:

Tomato Tarts

2 sheets frozen puff pastry                                 2 Tbsp milk

1 egg yolk, beaten with 1 tsp water                   8 each red & yellow cherry tomatoes, halved

2 oz herb flavored goat cheese, softened         2 Tbsp minced fresh basil

                                                       salt & pepper to taste

Thaw puff pastry  according to package instructions.  Preheat oven to 400F.  Cut one pastry sheet into 4 even squares.  Place squares on a parchment lined baking sheet.  Cut remaining sheet into 8 strips each 3/4" wide.  Cut the 8 strips into half crosswise to make 16 strips, 4 to 5" each.

     Place 4 strips around the edge of each pastry square, overlapping corners.  Lightly brush pastry edges and corners with egg wash; bake until puffed and brown, 22-24 minutes.

     Whisk together goat cheese and milk.  Divide cheese mixture among centers of baked tarts, spreading it with a spatula and pressing lightly to deflate centers.  Top cheese mixture with the tomato halves and season with salt and pepper.

     Bake tarts 5 minutes more.  Remove from oven and garnish with basil.  Serve warm or at room temperature.

Makes 4 tarts

Cuisine at Home, Issue 82, August 2010, p.22

From Coast to Coast

      Gourmet Magazine no longer prints their slick high gloss pages.  I guess it just got too expensive.  So instead they now issue on line editions of their articles.  In the most recent one they listed one of the newest trends to hit the food world, Food Trucks.
     And so acknowledging their contribution I pass along their web page.  Hope you can find a food truck near you!

http://www.gourmet.com/food/gourmetlive/2012/080812/best-US-food-trucks