Little Rhody

In the words of Willie Nelson, I'll be "On the Road Again" this week for more culinary research.  This time my destination will be The Ocean State, Rhode Island.  Newport will once again host the Great Chowder Cook-Off and I plan to be in attendance to verify the judges top picks

 

    

     Please read my report, beginning next week.

Vinny

Relishing the Radish

     According to the University of Illinois Extension Service, radishes are a "cool season, fast maturing, easy to grow vegetable."  They were always a part of my little garden as a child.  And they were always the ones that grew the quickest, pulled out of the ground a few weeks after planting and enjoyed as a part of a relish tray with a little salt to compliment their peppery flavor. 



     Their botanical name is Raphanus sativus, from the Greek meaning "quickly appearing" and are a member of the Brasscaceae family as are varieties of mustards and turnips.  They were already a well established crop in both Hellenistic and Roman cultures and were harvested growing wild.  It was not until centuries later that they were domesticated into various types such as Cherry Queen, Easter Egg, Plum Purple and Snow Belle.  Consider their nutritional value:

                          
                            Nutrition Facts (1/2 cup fresh sliced raw red globes)
                                              Calories 12
                                              Protein 0.35 grams
                                              Carbohydrates 2.0 grams
                                              Dietary Fiber 1 gram
                                              Potassium 134.56 mg
                                              Folate 15.66 mcg



     In the cool days of early spring they grow in well cultivated soil and it is the root that is eaten raw.  But few know that the leafy tops are also edible as a leaf vegetable and are an essential element in certain kinds of potato soup and can also be sauteed as a side dish.  Radishes are more versatile than most individuals realize.  They can be steamed, grilled, sauteed and roasted, and even used as a pizza topping!  You can discover how to include them in your meal planning by clicking on the web site that will direct you to "How to Cook Radishes."

Breakfast, Lunch & Dinner

     After posting all the benefits of consuming strawberries yesterday I sliced up an extra one to add to my bowl of fresh fruit for breakfast this morning.  Strawberries are really a healthy and versatile fruit.  They can be prepared in any number of ways and enjoyed any time of the day.  Not only are they a great topping for cereal and waffles, they are also an integral part of the standard peanut butter and jelly sandwich at lunch.  They are practically indispensable in baking.  You have led a deprived existence if you have never savored a homemade strawberry rhubarb pie for dessert after an evening meal.

     But perhaps my favorite use of fresh strawberries is in a summer salad.  Here is the recipe for you to try:

Strawberry & Arugula Salad

 

3 Tbsp each: white wine vinegar & EVOO

handful fresh chives

1 Tbsp each: Dijon mustard & honey

salt & freshly ground pepper to taste

1 lb fresh strawberries, quartered

5 oz arugula (1 bag)

1/4 cup crumbled goat cheese

 

     Puree vinegar, EVOO, chives, Dijon & honey in a food processor; season with salt and pepper.  Toss strawberries and arugula in a large bowl with the vinaigrette (Vinny Garette!); top with goat cheese and serve immediately.

 



 

 

The Un-Berry

     When is a berry not a berry?  When it is a strawberry!  Technically strawberries are not a botanical berry, but an aggregate accessory fruit.  That's a distinction only a botanist could explain.  But strawberries are unique and different from all the other berry fruits that we enjoy.  They are the first to ripen in the Spring and are the only fruit to have their seeds on the outside, not on the inside like all the others.  And again the botanist would correct that statement by informing us that what we think of as those 200 or so "seeds" are actually achene, or miniature dried fruits.  The structure of the strawberry is composed of many small fruits that grow internally, pushing against each other to form the cone shaped fruit that we enjoy at this time of the year.  

     Strawberries were cultivated in Europe in the late 18th Century from 3 different geographic species: North American, Chilean, and European.  But they had been growing wild for centuries prior to that.  The Romans used strawberries to treat various ailments, everything from melancholy, fainting, and fevers to throat infections, bad breath, gout and kidney stones.  The French regarded strawberries as an aphrodisiac (no surprise there) and served a strawberry soup to newlyweds.  Throughout Europe the strawberry was considered a religious symbol of perfection and righteousness and appears in the artwork of many cathedrals.

     A member of the rose family, the strawberry is a wonder fruit.  One cup of sliced strawberries contains only 49 calories and is loaded with Vitamins A & C.  In fact, they contain more Vitamin C than citrus fruits.  They also provide vital minerals like magnesium, phosphorus, potassium, selenium and calcium.  Additionally, they are a rich source of phenolic antioxidants like ellagic acid and anthacyanins that can reverse inflammation, and aid in weight loss and slow the aging process.  Strawberries stimulate metabolism and suppress appetite as well as reducing the risk of heart disease and stroke.  They increase blood flow and oxygenate the blood, preventing muscle fatigue, making exercise easier. In a recent study it was reported that subjects who consumed nitrate rich foods like strawberries before exercising burned 100 more calories than those who did not.  Strawberry juice has been proven to be an effective dentifrice that whitens tooth enamel and when applied to the skin clears blemishes and reduces the redness of sunburn.  It is said that one prominent female member of Napoleon's court bathed regularly in the juice of 140 pounds of strawberries!

    

Breakfast in Belgium

     This past weekend a belated Mother's Day present arrived.  It was a fancy Belgian waffle maker that rotates the grilling surface to insure even cooking on both sides of the waffle.  So with 3 of us home to inaugurate the new device I agreed to make the batter in advance of an extra special Saturday morning breakfast.  I mean, how difficult can that be?

     I soon discovered that the recipe was not an out of the box Bisquick quickie.  There were all kinds of qualifiers in the fine print, including permitting the batter to rise "in a warm place until doubled in volume, about 1 hour."  That meant me getting out of bed at least two hours before everyone else to prepare the batter. 

     I soon learned why the mixture had to proof.  It involved using active dry yeast that had to be dissolved in a small bowl of 1/4 cup warm, not hot, milk.  Too hot and it kills the yeast, too cold and the yeast won't bloom.  And further on in the recipe I read about separating 3 eggs and using the yolks first, then beating the whites until they formed soft peaks to be added later to the thickened batter.  That was quite a work-out for my forearms!  Oh yes, and I also needed to melt 3/4 cups of butter (1.5 sticks!), which was frozen at the time, and then cool it down to luke warm.  There was also the precise heating of another 2 3/4 cups of milk to 45 degrees C.  The rest of the ingredients were by comparison rudimentary:  sugar, salt, vanilla extract and all-purpose flour.

     After about 45 minutes I had labored long and successfully enough to cover the bowl with plastic wrap and let it rise for almost 2 hours.  In that time the batter was beginning to press against the plastic cover, indeed doubling in size.  It was time to see if this contraption would perform as claimed.

     Both sides of the griddle were given a preliminary coat of olive oil and then heated up in advance of the maiden journey with a sea of yeasty batter.  Lights flashed, batter oozed and steam encircled the machine as we counted down the recommended 4 minute cooking time.  We were ready with freshly sliced strawberries and some home made whipped cream.

     I am very proud to say that it was a rousing success!  We all enjoyed the golden brown Belgian waffles with the deep pockets that captured the butter and Vermont maple syrup.  They were all we could have hoped for.  But next time I think I'll plan Belgian waffles for a mid-morning brunch and get an additional hour of pillow time.



Location, Location, Location

     Last week I cooked up some French Onion Soup.  It's not a difficult recipe to follow, it just takes some time and patience, and lots and lots of onions.  I chose to do it at this time of the year because the new crop of Vidalia onions are just now being harvested.  They are not like the rest of the members of the allum family that includes garlic, chives and leeks.  Vidalias are uncharacteristically sweet onions that are planted in September through February and are harvested by hand due to their delicate nature, from late April into mid-June.  They are planted at the density of anywhere between 70,000 to 80,000 plants an acre and it's all about location.


     The production area of Vidalia onions is defined by Georgia law and the United States Code of Federal Regulations.  They are only permitted to be grown in 13 counties in the Peach Tree State and in portions of 7 other Georgia counties.

     Moses Coleman is credited with first developing the different onion on his Vidalia, Georgia farm in 1931.  He noticed that his onions didn't taste hot like all the others, but were sweet instead and soon learned that it was due to the sandy loam soil that was lacking in sulphur content.  This gave the onions their sweetness.  He capitalized on his discovery and began to sell fifty pound bags of his new product at the unheard of price in the depression of $3.50.  It was a big hit and soon other nearby farmers found economic viability doing the same.  And the rest, as they say, is history.

     Now Vidalia onions are a major cash crop for those fortunate farmers who live within the regulated boundaries of those Georgia counties.  It has become so much of a way of life there that each April there is a Vidalia Onion Festival.   Mark your calendars for 2014!

An Unlikely Duo

     I can't wait for the farmer's markets to open!  While we can pretty much get produce all year long at the mega marts that import the stuff from places like South America and the Orient, there's certainly nothing like the fruits and vegetables that are grown locally and sold just hours after being harvested.  There's an old adage that says you should bring a pot of water to a boil and then go and pull the ears of corn from the field to make sure it's as fresh as can be.

     Two of my favorite summer items make an unlikely duo but go amazingly well together, so says chef Alain Passard.  See what you think:

Grilled Green Beans & Peaches

 

     Toss 2 peaches (cut into half inch wedges) and 1 lb. trimmed green beans  with 2 Tbsp. olive oil; season with Kosher salt and freshly ground pepper.  Cook in a grill pan or in a skillet over high heat, tossing often, until beans are crisp-tender and peaches are lightly charred, 8-10 minutes.  Toss with 2 Tbsp. toasted slivered almonds and 1 Tbsp. Sherry vinegar.

 

makes 4 servings

 

 

Recipe courtesy of Bonappetit, June 2013

Planning ahead

     I've just planted my tomatoes, the Sweet 100 variety, and already I'm anticipating how I will use them.  Last year my plants were very prolific, providing me with well over a thousand of those delicious tiny ruby red orbs.  So I can't wait for this year's harvest to begin.

    
Recently I came across an interesting recipe that combines my love of the tomato fruit with my namesake.  Hold on to this one for future reference as the Summer bounty commences:

Cherry Tomato Vinaigrette

 

1 pint cherry tomatoes    
1 Tbsp (or more) of red wine vinegar

3 Tbsp EVOO, divided                            
Kosher salt, freshly ground pepper

1 shallot, finely chopped                         
2 Tbsp chopped fresh chives

 

     Cut half of cherry tomatoes in half.  Heat 1 Tbsp EVOO in a medium saucepan over medium heat.  Add shallot and cook, stirring often, until softened, about 4 minutes.

     Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4-6 minutes.  Mash some of tomatoes with a spoon.

     Add 1 Tbsp vinegar and remaining 2 Tbsp EVOO; season with salt and pepper, Serve warm or room temperature; add chives just before serving.

 

recipe courtesy of Bonappetit, June 2013, p. 44.

My Namesake

     As many of you are aware, my nom de plume is Vinny Garette.  That is, of course, a take off on a very familiar culinary creation used as a salad dressing, chilled sauce or marinade.  But what exactly is vinaigrette?

     The name covers a wide range of ingredients mixed with oil: be it soybean, canola, olive, corn, peanut, or some other kind, and vinegar either plain or in some cases apple cider.  The general ratio is 3 parts oil to 1 part vinegar to which herbs, spices or fruits can be added.  Creativity here is the key.  Common additions include lemons, garlic, shallots, cherries, raspberries and even bleu cheese.  Infused oils are gaining in popularity and add a depth of flavor to enhance this dressing.

 

     Here is a great Summer Shallot Vinaigrette recipe for you to try:

Combine 1 finely chopped shallot, 2 Tbsp fresh lemon juice, and 1 Tbsp unseasoned rice vinegar in a jar; season with kosher salt and freshly ground pepper.  Let sit 20 minutes.  Add 1/3 cup olive oil and cover.  Shake to combine.

Makes 1 cup.  Vinaigrette can be made 1 week ahead and kept refrigerated.  Bring to room temperature and shake before using.

Recipe courtesy of Bonappetit magazine, June 2013.

Berry Good

     In the latest issue of the Nutrition Action Newsletter there was a report on the benefits to the heart relative to the consumption of certain berries.  Blueberries and strawberries may protect the heart, the report states, thanks to naturally occurring red, blue, or purple pigments called anthocyanins.

     After researchers tracked 93,000 women for 18 years they concluded that heart attack risk is significantly reduced by eating fruits containing the pigment.  It was also true for other fruits as well, including blackberries, cherries, raspberries, red cabbage, red grapes and black plums.

     So now as we begin to enjoy the fresh fruits that are now in season it makes even more sense to make colorful fruits and vegetables a part of our daily regimen.  In addition to reducing the risk of heart attacks, they also help to lower blood pressure.  But stick to whole fruit and not just juice that can have added sugars.



Exquisite Fruit

 

    

     In the Paraguayan dialect Nana is translated as "exquisite fruit."  Nana is the name of a native species of pineapple that grows there.  It is the leading edible member of the family Bromeliaceae of which there are 2,000 different species.  It is indeed an amazing fruit, a super food if you will, that boosts the immune system in addition to its anti-inflammatory benefits.  An enzyme it produces, bromelain, controls the growth of tumors and malignant cells.  Pineapples are loaded with Vitamin C, a powerful antioxidant. 

     One cup of diced pineapples is only 77 calories but does contain 16 grams of sugar, too.  Other benefits from this exquisite fruit include treating arthritis and indigestion, lessening hay fever symptoms and enhancing the absorption of antibiotics.  In folk medicine pineapple juice is employed as a diuretic and to expedite labor as well as a gargle for sore throats and an antidote for seasickness.  The flesh of young fruits is ingested to expel intestinal worms and as a treatment for various venereal diseases.

     But when unripe, the pineapple is not only inedible, but can be poisonous, irritating the throat and acting as a drastic purgative.  Other uses for the juice have been listed as a cleaning agent for machete and knife blades and combined with sand for scrubbing boat decks.  Pretty versatile stuff indeed!

     Pineapples have an ornamental use, too.  It was the Caribe Indians who first placed the fruit and its crown outside entrances to their dwellings as symbols of friendship and hospitality.  This has become recognized around the world as a welcome sign at the door.

     There are different methods for checking for ripeness of this tropical fruit that stops ripening as soon as it's picked.  First, give it a sniff.  It should exude a slightly sweet aroma, not musty or sour or fermented.  Tapping the side should produce a dull solid sound.  Immature pineapples resonate with a hollow thud.  Another method is to pull a leaf from the crown.  If it comes out easily it is ripe.  Since the season for pineapples runs from March to June, summer fruit are naturally sweeter than those in the market in the winter months.  You can watch a video on picking and cutting a pineapple by clicking on the highlighted word.

     Over the weekend I cooked up a great stir-fry that combined the sweet taste of canned pineapple chunks with shrimp.  Here is the recipe for you to try:

SHRIMP & PINEAPPLE STIR-FRY

 

1 lb jumbo shrimp, peeled & deveined                              small can pineapple chunks

2 Tbsp sesame oil                                                                  diced celery, onion, zucchini

1/4 cup coarsely chopped fresh mint                                2 tsp cornstarch & lime juice

 

     Drain pineapple chunks, reserving juice.  To the juice whisk in the cornstarch and lime juice and set aside.  Pat the shrimp dry and season with salt, pepper and tarragon.

 

     Heat the oil in a wok or non-stick skillet over medium high heat until shimmering hot.  Add the shrimp and cook for 2 minutes then quickly stir in the diced vegetables and cook an additional 2 minutes.  Add the juice mixture and cook until the shrimp are just opaque in the center and coated with the thickened sauce.  Remove from heat and stir in the mint.

 

     Serve over rice.





Miraculous Meramieh

     My herb garden is complete.  I went out yesterday and purchased 2 more  of the same variety, Salvia officinalis.  To the rest of us that would be sage.  But why two of the same herb?  That would be because I intend to use a lot of it this summer.


     After reading about this plant that has been in use since the 1st Century BC as a cooking herb, spiritual aid and healing herb, I decided that I would need more than just one.  Meramieh, the Arabic name, is highly regarded for its antiseptic, antibacterial and antifungal properties.  Sage infusion, sometime referred to as Greek Tea, stops infections and kills bacteria.  And that's just the beginning of its benefits.  It is a "valuable agent in the delirium of fevers and in the nervous excitement frequently accompanying brain and nervous diseases" says one herbal medical manual.

     The list of benefits from its use seems endless.  Consider this: it can treat sore throats and coughs, aids digestion and gastrointestinal disorders, it soothes rheumatism and pain in joints, improves hair loss, promotes weight loss, speeds up metabolism, and treats such various conditions as diabetes, high cholesterol, lethargy, asthma, and hot flashes.  It has a curative effect on the liver and kidneys and improves memory, too.

     Maybe two plants won't be enough!

In a Pickle

     In the most recent issue of Cook's Illustrated magazine there was an article entitled "The Frugal Kitchen."  It contained lots of money saving interesting tips.  Today I'm going to pass along two of them for your consideration.

Instead of tossing out a jar of pickle juice after finishing the last spear, use the tangy liquid to make a new condiment.  Add thinly sliced onions to the juice and let them marinate in the refrigerator for a few days.  The drained pickled onions can be used as a topping for hot dogs and hamburgers or in salads.  This method also works well with the spicy juice from pickled peppers.

 

Unless you have used it to fry fish, don't throw away your leftover fry oil--you can use it three or four times.  Once the oil has cooled, filter it through a strainer lined with two or three layers of cheesecloth or paper coffee filters.  For short-term storage, store oils (leftover or new) in a cool, dark spot, since exposure to air and light makes oil turn rancid faster.  But for long-term storage (beyond one month), the cooler the storage temperature the better--we recommend the freezer.

Fast Food

     I got started late on my meal preparation yesterday.  I had in mind roasting a whole chicken on the grill but didn't have sufficient time to spend waiting for it to cook through thoroughly.  So I decided to spatchcock the bird.

     But mention spatchcock and ladies blush, men frown and children giggle, even though the word has been in our lexicon for three hundred years.  It is generally considered to have originated in Ireland and appears in Irish cookbooks as early as the 18th Century.  Spatchcock is probably a shortened version of the term "dispatch the cock" making reference to a quick way to cook a chicken.  According to the Oxford Companion to Food it is:

     "a phrase used to indicate a summary way of grilling a bird after splitting it open down the back and spreading the two halves out flat."

     In other words, the backbone is removed and then what was once essentially a three dimensional object is reduced into two dimensions.  This permits the chicken to cook more completely in a shorter amount of time thus safely cooking the dark meat of the legs and thighs without drying out the white breast meat.

     And sure enough, in just a little over a half hour I had a nicely roasted chicken on the dinner table!



A Fortuitous Happenstance

     As I was gathering together all the supplies needed to plant my herbs I traveled up to nearby Harleysville to purchase some oversize flower pots and some potting soil.  The place was a flurry of activity as others were there with the same intention.  It was a busy Saturday and the roads were crowded with weekend shoppers.  So on the way home I decided to take, in the words of Robert Frost, a road less traveled by.  Going over the back roads of Lower Salford I spied a small sign that simply said "Herb Fest."  I quickly followed the arrow on the sign and it led me to the Heckler Plains Farmstead.

 

 
     To my good fortune I discovered that the historical site was conducting a sale of fresh herbs and blooming plants.  I gladly supplemented the previously purchased herbs with some new varieties, including one I was not familiar with, Pineapple Sage.  I thought it would be a welcome addition to the dill, rosemary, thyme, chives and parsley already in my possession.

 

     When I arrived back home I happily began to set the herbs in my pots and it was not until the job was complete that I came in to investigate just what pineapple sage really was.  Imagine my surprise when I discovered that it is not at all like the sage I have grown in years past and enjoy in a refreshing summer tea.  No, it is quite different all together.  From what I learned it grows quite large, up to 5 feet high and just as wide and sprouts red blooms that attract butterflies and hummingbirds.  It is officially an annual but with some care will bloom year after year and is easily reproduced with cuttings.



     Gee, guess I'll need a bigger pot!

Party Animal

    



   Yup, that's me.  A real party animal when it comes to celebrating.  Yesterday was Cinco de Mayo, a holiday that many wrongly believe is Mexican Independence Day.  But that annual event is actually observed on September 16th.  May 5th celebrates the Battle of Puebla when in 1861 French forces invaded Mexico and were defeated by a Mexican army half its size.  It was the first defeat of French forces in 50 years.  The victory came to symbolize the end of Europe's dominance of the Western Hemisphere and also a symbol for Mexican solidarity and pride.

     But back to my personal celebration of the day...When the clouds dissipated and the temp reached 50 degrees, my minimum for motorcycle riding, I took off on my chrome pony in search of a celebratory breakfast worthy of the event.  My destination was the Sunflower Cafe on Charlotte Street just outside Pottstown, PA. 

 

     It's a popular place for locals to enjoy a hearty breakfast or lunch 7 days a week and I was fortunate to find a seat available at the counter.  Looking over the blackboard of morning specials I was pleased to find just the meal for the day: Cinco de Mayo Island Breakfast Wrap.  It was a huge meal of eggs, potato, kiwi bacon, black beans, plantains, rice, and jack cheese all wrapped up in an oversize flour tortilla and topped with a corn and tomato salsa.  A true fiesta for my palate!

     While all the specials are listed on the board, I could have also ordered off the extensive menu that includes things like The Flying Dutchman, Shirley Style Eggs, Texas Eggs in a Hole or the signature Sunflower Omelet.  They also have a flat top grill going to cook up immense slices of french toast and buttermilk pancakes, and a personal Byron family treat, chocolate chip pancakes.

     The ride home in the morning sun was glorious as I ventured through little towns with interesting names like Ringing Hill and Faulkner's Swamp.  My celebration was complete.  



Hooray for Herbs!

     Yesterday I began my annual springtime rituals.  The oversize flower pots that I use to grow my tomatoes and herbs came out of the barn to be reconditioned for a new crop of plantings.  The dried and dead growth from last season will feed the composter and new life will commence anew.  And what to my wondering eyes should appear but signs of life already from the clump of chives that may live for yet another season!

     Herbs are such a wonderful and inexpensive way to perk up everything from flavored butters to vinegar and olive oil.  And of course they can be added to a wide range of foods.   From appetizers to soups and salads, vegetables and the main course, herbs are a welcome addition that livens up anything they touch.

     Now that we seem to be no longer under the threat of frost, I am eager to get my Spring plantings underway!

Variations on a Theme

     I was eager to baste Tuesday's fish dinner with Salmoriglio, the Sicilian sauce that I recently discovered.  But first I had to decide how to cook the haddock fillet that I had purchased from my fish monger.  I figured that since the lemon, olive oil and salt based liquid originated in Italy I should prepare the fish using the same cuisine.  Italian, especially Tuscan cooking, is one of my favorites.  Its cardinal rule is to use what is local, fresh and in season.  Perusing the Epicurious app on my iPad I found a recipe that sounded just right, Italian-Style Baked Haddock.

     In looking down the list of ingredients I decided to make some minor substitutions, to maintain the principle of local, fresh and available.  Instead of using canned tomatoes I opted for some fresh grape tomatoes I had just purchased, and quartered them into a small dice.  I also supplemented the green bell pepper with some ripe red ones for added color.  And to keep the subtle flavor of "the other white fish" I deleted the use of the grated mozzarella.

     The resulting topping of sauteed onion, bell pepper and tomato was enhanced with just a dash of crumbled dried basil and some freshly ground pepper.  The fillet went into a lightly greased glass dish and then crowned with the topping and baked in the oven for 25 minutes.  While it cooked I made up the salmoriglio and whisked those ingredients together.  When the fish was plated and served we then added the Sicilian sauce at the table.

     It was incredibly good.  Closing my eyes I could imagine myself at a seaside table along the Amalfi coast looking out over the sea.



Sphenopalatine Ganglioneuralgia

  Sounds like a very serious, if not fatal, condition doesn't it?  But sphenopalatine ganglioneuralgia is something that all of us have experienced sometime in our lives.  Better known as brain freeze it occurs when we have consumed something too quickly that is very cold.  Who hasn't woofed down some ice cream and suffered the consequences of the pain that makes the forehead throb?  Or slurped up a slushie in haste only to feel a hurting sensation behind the eyes?

     Sometimes referred to as an ice cream headache, it is the sensation of pain caused by rapid temperature changes in your mouth.  In the most recent issue of Fine Cooking magazine the process is described thusly:

     "When you take a big bite of cold ice cream, blood vessels in the roof of your mouth constrict to reduce blood flow and heat loss.  After you swallow, the blood vessels quickly re-warm and dilate, increasing the blood flow and stimulating nearby pain receptors.  Your brain then sends out pain signals along your trigeminal nerve, the largest cranial nerve, and you experience pain behind your eyes and across your forehead, your jaw, and the back of your head."

     And as we all know, that sensation appears about 10 seconds after we have tasted that creamy frozen goodness.  Fortunately, it only lasts about half a minute or less.  The pain, by the way, is termed a referring pain, meaning we feel it somewhere other than where it really occurs.  While the actual cooling and re-warming happens in the palate, our brain interprets the pain as coming from the forehead as this photo depicts:

     As far as I know, no one has ever succumbed from this condition!