Details

     For the life of me yesterday I could not locate the miniature menu that I brought home with me from the Pizza Boutique restaurant.  I wanted to provide the details of our visit there on Easter.  After a more careful search of the house I did come across it, while I was looking for something else.  So for those of you in the region in and around Philadelphia I would recommend you make the trip to 1240 Spring Garden Street to Bufad (budfadpizza.com) to be amazed at their deft and skill with not only a wood fired oven, but also some pretty amazing salads and appetizers.

     Here's what we ordered:

Arugula Salad - Arugula, shaved fennel & fresh herbs tossed in a lemon honey vinaigrette.  Finished with shaved Fiore Sardo & toasted almonds.

Tritato - Fava, cannellini & pole beans with chopped Tuscan salami & Pecorino Toscano.  Tossed in a red wine vinaigrette.

Prawns - Wood fired in a cast iron skillet with white wine, garlic & chilis.  Served with pizza bianca.

and for our entrees, two 12" wood fired neapolitan pizzas:

Margherita - Uncooked San Marzano tomato sauce, fresh mozzarella, torn basil & extra virgin olive oil.

Sausage - Spicy Italian fennel sausage, slow cooked tomato sauce, sautéed broccoli rabe & fresh mozzarella.

Vinny note:  I am currently unable to post photographs due to a security problem with Internet Explorer.  If possible I will circumvent that service and use other means.  Your patience, please!

A New Easter Tradition

     It seems that we eat certain foods on holidays.  At Thanksgiving it is always turkey and at Easter ham seems to be the food of choice.  That was until this year, however.  We found ourselves working long hours in April to empty out 17 years of memories from my mother-in-law's apartment after her passing.  And that work continued on Easter Sunday.

     There was no time to prepare a celebratory meal so it was agreed upon to have something quick, easy and healthy.  We drove over to the Spring Garden section of Philadelphia and found a boutique pizza restaurant.  We shared 2 salads, a sauteed shrimp appetizer and 2 pizzas.  It was a perfect meal for the 4 of us.  And there were no dishes for us to clean up!!!

     Could this be the start of a new Easter tradition?

What's Old is New Again

     The process of preserving food by fermentation has been around for thousands of years.  It was used by all the early civilizations of the Ancient World and also a tried and true practice in the Americas.  With the invention of refrigeration, however, fermenting things like vegetables became passe.  But what was old is now new again.

     There are a number of local businesses that are seeing traditional foods not only as an expression of culture but through natural fermentation, or edible alchemy, the term coined by Carly & Dave Dougherty, a source of ancestral wisdom which nourishes both mind and body.  Together Carly & Dave operate a Philadelphia based business they call Foods and Ferments.  While their product line is concise, they do elevate and educate the public to some very creative nourishing live food.  Among their products are 4 varieties of sauerkraut, seasonal kimchis, 3 kinds of pickles, beans and carrots as well as interesting beverages such as kimbucha, beet kvass and fermented pickle juice.

    

     This sounds like a day trip is in store for Vinny to learn more!

Jungle Kraut

     Last evening I prepared a meager meal of soup and grilled cheese sandwiches for dinner.  It was the side dish that was the main event, however.  Earlier in the day I had purchased a jar of South Philly Jungle Kraut at the local Weaver's Way co-op in Chestnut Hill just to see what kind of flavor profile it contained.

     The Cobblestone Krautery in Philadelphia is in the fermentation products business, making among other things, sauerkraut.  Founded in 2010 they use locally sourced ingredients using a time honored process.  The ancient Roman Empire enjoyed the finely cut fermented cabbage and in one form or another it is a dietary staple around the world.  Requiring neither refrigeration nor pasteurization it continues to be a popular side dish accompanying both pork and sausage and is considered by the Pennsylvania Germans to bring good luck in the coming year when eaten on New Year's Day.

     Sauerkraut is low in calories, high in calcium and magnesium and a good source of Vitamins C, B, and K.  And it is a probiotic bonanza, providing beneficial microbes that promote the growth of healthy bowel flora that fortifies the digestive tract.  In addition, it contains valuable antioxidants that are associated with ocular health.  But excessive consumption can lead to bloating and flatulence.

     The Cobblestone Krautery currently ferments and distributes 4 different styles of kraut:

Kensington Garlikraut-made with green cabbage, sea salt, garlic, and carraway seed
Germantown Sourkraut
West Philly Powerkraut-from red cabbage, dulce seaweed, celery salt, leeks, sea salt
South Philly Jungle Kraut-from green & red cabbage, leeks, carrots, garlic, sea salt, 
               hot peppers, ginger

     So what did I think of the Jungle Kraut?  It was an interesting cornucopia of flavors: sweet, spicy, sour and salty.  I served it chilled, right out of the jar.  Perhaps next time I will attempt it heated over mashed potatoes.  But I'm still concerned about flatulence if I eat too much.

Honey Wine

     Mead is generally accepted as the oldest alcoholic beverage known to mankind.  The earliest documentation of its existence dates back to 1700 BC in Hindu writings.  Mead was the preferred drink during the Golden Age of Greece.  It is also referenced in such ancient writings as Beowulf.

     Neither beer nor wine, it is the result of honey that has been diluted with water and allowed to ferment by the addition of yeast.  Honey wine, as it is sometimes called, can be flavored with fruits, spices and malt and is then called either metheglyns or melomels.  Mead comes in a variety of styles and flavors.  It can be bottled as still, carbonated or sparkling and  may be classified as dry, semi-sweet, or sweet.  And it can range from 8% ABV to over 20%.

     This ancient craft is being carefully followed at the StoneKeep Meadery in nearby Boyertown, PA at Frecon Farms.  It's worth the trip there to see and learn about the production of honey wine.  Be sure to stop by their new tasting room!

Vocabulary Lesson

     In mid-April I attended the Philly Farm & Food Fest.  It was the 3rd year for the event that highlights locally sourced and locally made food products.  The goal is to provide a platform for small farms and businesses to showcase their efforts and is sponsored by PASA (Pennsylvania Association for Sustainable Agriculture) and Fair Food,  an organization that seeks to provide healthy local food while supporting a humane, sustainable agriculture system.

     After touring the 100+ exhibitors and sampling the fruit of their labors I came away with an increased vocabulary.  From Door to Door Organics I learned that they were not a distribution center for organic products but chose to refer to themselves as a "food hub."  And I was already aware of what a creamery made, as I tasted some great samples from UDairy (the University of Delaware) and Owowcow.  I was also familiar with bakery products as I nibbled on breads and cookies from Heirzoom, Gilda's Biscotti and Wild Flower.  I even knew what an apiary was as I spoke with the folks from the Beekeeper's Guild.

     But my vocabulary was enlarged as I learned about the functioning of the Stonekeep Meadery and the Cobblestone Krautery, never having heard of those two crafts before.  It was quite an education that I will elucidate upon in subsequent posts.

     There was one exhibitor, however, that seemed to be a contradiction in terms.  I'll let you decide what to make of it:

 





Name Dropper

     In the world of the culinary arts Garces is a big name.  An American born to Ecuadorian parents, Jose Garces owns more than a dozen restaurants in 5 cities and the 40 acre Luna Farm in Bucks County, PA.  In addition, he creates all the menus for special events and concessions at the Kimmel Center, the Academy of Music, and the Merriam Theater.  Oh, and he also operates a taco truck, too.  His cuisine is varied, from tapas and street food to European bistro fare and artisanal American food.

     But only one of his restaurants has his name on the front door.  It is at 1111 Locust Street in Philadelphia that you will find the Garces Trading Company.  And that is where I dined a few weeks ago with my culinary accomplice.  We were curious to see if all the acclaim was merited, so we made a reservation for dinner.  As the name implies, it not only provides a meal but also provisions, from fine wine to olive oils and balsamic vinegars.

     We decided to sample a shared appetizer and two entrees.  My cardinal principle when dining out is to order something that I would not, or could not, make at home.  With that in mind the sauteed firefly squid with fried olives qualified.  Firefly squid are a small bioluminescent cephalopod  only harvested in the waters of the western Pacific Ocean for a brief period in the early Spring when they are spawning.  They were briny and sweet, a mouthful of flavor and an intriguing commencement to our meal.

 

     Next came the cassoulet made from duck confit, Italian sausage, pocha and fava beans and pickled cherries.  It was comfort food at its best and made a wonderful transition from the sea to the land as we concluded our meal with perfectly grilled lamb chops adorned with a colorful Romesco sauce, grilled green onions and a stuffing like patatas riojanas.



     And the dessert menu was equally enticing.  But unfortunately there was no possibility of finding any room within, even in the intercecies!  I did, however, find space to carry out a bottle of dark chocolate balsamic to take home.

West Coast Special

     Sweet fig jam, intense blue cheese, mild jack and bitter arugula all combine for a fantastic signature grilled cheese sandwich named after the City by the Bay:

San Francisco Grilled Cheese

Spread

2 Tbsp. salted butter, softened

4 slices sourdough bread

4 Tbsp. fig jam or preserves

Assemble

2 cups shredded Monterey Jack cheese (6 oz.)

4 Tbsp. crumbled blue cheese (1 oz.)

1 cup arugula

Spread butter on one side of each bread slice; place on a cutting board, buttered side down.  Spread unbuttered sides with 1 Tbsp. jam.

Assemble sandwiches by placing 1/2 cup Jack cheese on two of the slices.  Top each with 2 Tbsp. blue cheese, half the arugula, remaining Jack cheese and remaining two bread slices, buttered side up.

Cook sandwiches in a 12" nonstick skillet over medium-high heat, 2 minutes.  Cover skillet, reduce heat to medium, and cook until sandwich undersides are golden and cheese begins to melt, 2-3 minutes.  Flip sandwiches and press with a spatula.  Cover skillet and cook until sandwich undersides are golden and cheese melts, 2-3 minutes.  Flip sandwiches again; press with teh spatula, cover, and cook 1 minute more.  Remove sandwiches from skillet; let rest 1-2 minutes before cutting in half.

Making People Happy

     Each April at Annie Miller's Los Angeles restaurant, Clementine, there are more than a dozen grilled cheese sandwiches on the menu.  That's her way of celebrating Grilled Cheese Month.  Here is one of her favorites:

Roasted Asparagus & Fresh Herb Grilled Cheese

8 thick asparagus spears, tough ends trimmed

2 Tbs. extra-virgin olive oil; more for the bread

Kosher salt and coarsely ground black pepper

4 oz. coarsely grated mozzarella (about 1 1/4 cups)

1 oz. coarsely grated Parmigiano-Reggiano (about 1/4 cup)

2 Tbs. whole-milk ricotta

1 Tbs. finely chopped flat-leaf parsley

1 1/2 tsp. finely chopped mint

1 1/2 tsp. finely chopped basil

1/2 tsp. finely chopped rinsed capers

1 small clove garlic, minced

1/4 tsp. fresh lemon juice

4 1/2 inch-thick slices olive bread, preferable from a boule.

Position an oven rack in the center of the oven and heat the oven to 400F.  Cut the asparagus on a sharp angle into 2 inch pieces (if very thick, halve lengthwise first).  Toss with 1 Tbs. of the oil on a small rimmed baking sheet.  Season with salt and pepper and roast until tender, 7 to 9 minutes.  Set aside to cool.

In a small bowl, combine the cheeses and a pinch of pepper.  In another small bowl, toss the herbs with the capers, 1 Tbs. of the oil, the garlic, lemon juice and a pinch of salt.  Divide the cheese mixture evenly among the 4 slices of bread.  Top two slices with the asparagus and then the herb-garlic mixture.  Top with the other slices of bread to make two sandwiches.

Heat a griddle or 12-inch heavy-duty skillet over medium-low heat.  Brush one side of each sandwich with olive oil, put in the pan oiled side down, and then brush the other side with oil. Cook, pressing lightly on the sandwiches with a spatula, until golden brown on one side, 2 t0 3 minutes.  Flip and cook until the cheese has melted and the other side is golden brown, another 2 to 3 minutes.  Allow the sandwiches to sit for about 1 minute before slicing in half and serving.

Johnny Apple Cheese

     Johnny Apple Cheese is what Eric Greenspan calls his specialty grilled cheese sandwich.  He knows something about making it, too.  Not only is he a past winner of the Grilled Cheese Invitational, but he is also a graduate of Le Cordon Bleu in Paris.  Here is his award winning recipe:

Cheddar, Apple & Pastrami Grilled Cheese

3 Tbs. apple butter

1 tsp. Dijon mustard

1/4 tsp. honey

Kosher salt

4  1/2 inch-thick slices sourdough bread

8 oz. aged white cheddar, thinly sliced or coarsely grated (about 2 cups)

2 oz. thinly sliced pastrami

6 to 10 very thin slices of apple, preferable honey crisp

1 1/2 oz. (2 Tbs.) unsalted butter

Combine the apple butter, mustard, honey, and a good pinch of Kosher salt in a small bowl.  Spread evenly on two slices of bread and top with half of the cheese and the pastrami.  Top with a layer of sliced apple, overlapping the slices slightly, and the remaining cheese.  Top with the other slices of bread to make two sandwiches.

Melt 2 Tbs. of the butter in a heavy-duty 12-inch skillet over medium-low heat until lightly browned.  Add the sandwiches and cook, adjusting the heat as necessary, until golden brown on one side, 3 to 4 minutes.  Flip, add the remaining 1 Tbs. butter,and cook, lifting the edges of the bread to allow the butter to run under and adjusting the heat as necessary, until the cheese has melted and the other side is golden brown, another 3 t0 4 minutes.  Slice in half and serve.

A Cheesy Recipe

    Jason Sobocinski lives in New Haven, CT and is a busy person.  He owns and manages a restaurant, cheese shop, food truck and tavern.  But his passion is grilled cheese.  Here is one of his favorite recipes:

Grilled Cheese with Bacon & Guacamole

1 ripe Hass avocado

1 Tbs. finely chopped white onion

1 Tbs. chopped fresh cilantro

1 tsp. fresh jalapeno

1 tsp. fresh lime juice; more to taste

Kosher salt

3 oz. sharp Cheddar, sliced into thin shards or coarsely grated ( about 3/4 cup)

3 oz. aged Gouda, sliced into thin shards or coarsely grated (about 3/4 cup)

3 oz. provolone, thinly sliced or coarsely grated (about 3/4 cup)

4- 1/2" thick slices sourdough bread

1 1/2 oz. ( 3 Tbs.) unsalted butter

4 to 6 slices bacon, cooked until crisp

Halve and pit the avocado.  Scoop the flesh into a medium bowl and mash.  Stir in the onion, cilantro, jalapeno, lime juice, and 1/4 tsp. Kosher salt.  Divide the cheese between two slices of bread.  Top with the other slices of bread to make two sandwiches.

Melt half of the butter in a 12-inch heavy-duty skillet over medium-low heat.  Add the sandwiches and cook until golden brown on one side, 3 to 4 minutes.  Flip, add the remaining butter, and cook, lifting the edges of the bread to allow the butter to run under and adjusting the heat as necessary, until the cheese has melted and the other side is golden brown, another 3 to 4 minutes.

Transfer to a cutting board and open the sandwiches. Spread about 1/4 cup guacamole on half of each sandwich and top with the bacon.  Reassemble, slice in half, and serve.

Say Cheese!

     In honor of Grilled Cheese Month, all this week I will be featuring a creative recipe for the gooey sandwich we all loved growing up.  Except our mothers probably didn't make anything as exotic as these.  

     Today's recipe comes from Dave Danhi, the self described "Big Cheese" and founder of The Grilled Cheese Truck based in Los Angeles.

Brie, Peach, & Smoked Pork Grilled Cheese

4 1/2 inch-thick slices black peppercorn or multigrain sandwich bread

1 1/2 Tbs. peach preserves

6 oz. ripe brie, slice into eight 1/4 inch slices

2 oz thinly sliced smoked pork loin or turkey breast

1/2 tsp chopped fresh thyme

1 Tbs. unsalted butter, softened

1 Tbs. mayonnaise

Spread one side of two slices of bread with the peach preserves.  Lay two slices of the brie over the preserves with space in between.  Top the cheese with the pork loin and sprinkle with the thyme.  Top with the rest of the cheese and the remaining slices of bread to make two sandwiches.

Heat a griddle or 12-inch heavy-duty skillet over medium-low heat.

Mix the butter and the mayonnaise in a small bowl.  Spread one side of the sandwiches with half of the mixture and invert into the pan.  Spread the other side of the sandwiches with the remaining butter mixture.

Cook until golden brown on one side, adjusting the heat as necessary, about 3 minutes.  Flip and cook, pressing lightly on the sandwiches with a spatula, until the cheese is melted and the other side is nicely browned, another 2 to 3 minutes.  Slice in half and serve.

Grilled Cheese Invitational

     

     April 12 is National Grilled Cheese Day.  And to celebrate that event at the Los Angeles Center Studios the 12th and final Grilled Cheese Invitational competition will be held.  Created by Tim Walker in 2003 it began as a friendly competition between friends and over the years has grown to become the largest grilled cheese cooking contest in the country.  It has grown into a national movement dedicated to perfecting the art of grilled cheese.

     This year 150 amateur and 50 professional chefs will compete for prizes in 4 categories:

Love, American Style, The Missionary Position, Kama Sutra, and Honey Pot.  To the uninitiated that translates into: White Bread, Butter & Orange Cheese, Any Bread & Any Cheese, Savory Grilled Cheese with additional ingredients (but with 60% cheese), and Sweet Dessert.  Entries will be judged on presentation, taste, Wessonality (style), and SPAZ (the weird factor).

     It is billed as 

A Grilled Cheese Sammich cooking competition

You cook.  The judges vote.  Everybody wins!

     The 2013 overall championship trophy went to Lucky McNulty with his entry that he named the Recumbent Vicar, a 7 cheese wonder.  It's a pretty cheesy event, but someone has to win.

     

America's Comfort Food

     April is National Grilled Cheese Month.  Just the thought of the gooey delight takes me back to the halcyon days of my misspent youth and lunches with a grilled cheese sandwich hugging the plate beside a bowl of Campbell's tomato soup.  

     Grilled cheese sandwiches have been a popular childhood standby since they first appeared on the culinary radar back in the 1920's.  Back then they were open faced and it was not until the mid 60's that a top slice of bread became common.  During the Great Depression they were a regular feature at the meal table due to the advent of pre-sliced bread and processed "American" cheese, and of course being inexpensive and somewhat nutritious.

     Today the grilled cheese sandwich is both humble and haut.  And creativity abounds.  They appear on the menu at diners as well as the high end gourmet establishments.  They are no longer relegated to being a slab of cheese on Wonder Bread.  Artisnal breads like focaccia, ciabatta, sourdough and challah become the pedestal for cheeses like Havarti, Gruyere, Gouda and muenster and find their perfection between the dual griddles of a panini maker.

     And there is seemingly no end to the creative inclusions added to that basic sandwich we all enjoyed as kids.  Bacon, heirloom tomatoes, avocados ,jalapenos, roast beef, bleu cheese, horseradish, black truffle butter and caramelized onions are invited to join in the party as additional layers of flavor accentuate and elevate the grilled cheese sandwich to new levels previously unknown.

     So this month take a trip down memory lane and enjoy the sandwich that your mother made for you on a rainy day.  Who says you can't go home again?

FOOD52

    

     Recently in doing research on the ramps of Spring I stumbled upon an interesting website developed by two women, Amanda & Merrill, who set out to exchange recipes and ideas and to support cooks.  They have a simple philosophy: If you want to eat better and you want to change the food system, you need to cook.  They claim not to be extremists in a cult of purity, slow-foodness, or locavorosity, but realists who believe in applying the best aspects of  those food movements to every day living.  Here is their Food52 Manifesto:

How you eat is how you live.

We love spending time in the kitchen, and we believe that memorable cooking doesn't have to be complicated or precious.  It's about discovering that frying an egg in olive oil over high heat gives the white a great crackly texture, that slashing the legs of a chicken before roasting allows the dark and white meat to cook evenly, that maple syrup adds not only sweetness but depth to an otherwise ho-hum vinaigrette.

Many cooking sites take a top-down approach, telling you what to cook and failing to give you a sense of the people and creative process behind the recipes.  We don't want to be yet another site that insists on dumbing down recipes to make them "quick" and "easy"--so we won't.

Because:

If you cook, your family will eat dinner together.
If you cook, you will naturally have a more sustainable household.
If you cook, you'll set a lifelong example for your children.
If you cook, you'll understand what goes into food and will eat more heathily.
If you cook, you'll make your home an important place in your life.
If you cook, you'll make others happy.
If you cook, people will remember you.

To that I can only add, "Amen!"

Spring Rampage

     Apparently right now all the professional chefs in those expensive restaurants are scrambling to get their hands on the avant garde Spring ingredient for their masterful creations.  Ramps are in high demand as they poke through the woodland soil of the northeast United States.  The major difficulty acquiring the relative of the lily family that includes onions and leeks is that ramps are not grown commercially.  They are truly a native wild species.

     And it's no wonder that the seasonal vegetable is center stage.  Ramps are so versatile and can be included in a wide variety of dishes. In my research I came across some very creative uses for the pungent plant.  Consider this list:

Ramp Pesto Salad                                           Crostini with Sauteed Ramps
White Cheddar Grits with Grilled Ramps     Pickled Ramp Bulbs
Chilled Ramp & Watercress Soup                 Ramp Carbonara
Spring Risotto: Asparagus, Peas & Ramps   Rustic Ramp Tart
Buttermilk Ramp Biscuits

     But perhaps my favorite recipe is the one simply named Assertive Green Salad.  Along with the recipe that I have included is a footnote that states, "There is nothing bashful about this salad...it's full of assertive greens, hence the title."

Assertive Green Salad

Salad

3 strips bacon, preferably pastured and preservative-free

8 ramps, bottom white parts only

4 cups chopped organic dandelion greens

1 cup chopped organic parsley

3 tablespoons Cashel Blue Irish Farmhouse cheese

Dressing

juice from 1/2 fresh lemon, preferably a Meyer lemon

1/4 cup best olive oil

1/2 teaspoon Dijon mustard

2 ramps, bottom white parts only, minced

pinch of sea salt

1.  Cook the bacon in a hot skillet until crisp on both sides.  Remove to a towel to drain and cook.  Leave the hot bacon fat in the pan over medium heat.

2.  Toss the ramps into the hot bacon fat.  Allow to cook for a minute or two, until nicely browned on all sides.  Remove and allow to cool, then crumble into a small bowl and set aside.

3.  Coarsely chop the ramps and mix in a medium bowl with the greens, parsley, and crumbled bacon.  Set aside while you make the dressing.

4.  Mix all dressing ingredients in a small bowl and then pour over the salad.  Crumble the blue cheese over the salad and serve.

serves 1 to 2

recipe courtesy of food52

Ramping it up

     One sure sign of Spring is the appearance of native American wild leeks that locals call ramps.  Sometimes referred to as ramson or bear's garlic (Allium ursinum), they are a member of the lily family, just like garlic, onion, shallots, and scallions.  Ramps flourish in the rich forest soil, growing wild from eastern Canada through New England down into Georgia and as far west as Minnesota and Oklahoma.

     
     Ramps are a rite of Spring in the Southern Appalachians and there are numerous celebrations to commemorate their arrival.  Places like Elkins, WV, Flag Pond, TN, Whitetop, VA, and Haywood County, NC all host events highlighting the ramp.  Bradford, PA holds an annual "Stinkfest" on the first Saturday in May each year in honor of the pungent plant.  Another annual event is held in Richwood, WV called "The Feast of the Ramson."  The Chamber of Commerce there even publishes this explanation:

     The first sign of the Zodiac calendar is Aries, which ushers in  the spring during March and April. Aries is the Arabic word for Ram, the male of the sheep family, stout, rambunctious, and a bit odoriferous!  The plant we call the 'Rams' Son' is the first green shoot to show itself in the deep Appalachian woodlands.

     The ramp's smooth leaves are sharply defined and deep green crowning a slender crimson-burgundy stalk emanating from a pristine white bulb.  But the most apparent characteristic is the unmistakable pungent aroma.  The smell is intense, providing an aromatic punch, far more pronounced than its refined relative the leek.  In ramp country it is munched raw.  But for those less bold it can be cooked which transforms the vegetable into a sweet and mild side dish.  For generations the fresh, sharp garlicky-onion ramp has been consumed as folk remedy, a tonic to ward off the many ailments of Winter.  And scientific studies have shown that the vitamin and mineral content contained in the ramp is indeed very healthy, especially after a long winter without fresh green vegetables.

Rising to the Occasion

     Have you ever wondered what's the difference between baking powder and baking soda?  After all, they are both leavening agents used to give rise to baked goods.  But while they are similar in what they do, they are also different in the way they work.

     Baking soda, plain and simple, is sodium bicarbonate, an alkaline.  When it is mixed with an acidic liquid, like buttermilk, sour cream, citrus juice, vinegar or honey, carbon dioxide gas is created.  The bubbles that are formed help the batter rise in things like biscuits, quick breads and pancakes.

     Baking powder on the other hand is a combination of baking soda and a dry acid.  Single acting baking powder relies on cream of tartar to do the job when activated by a liquid.  Double acting baking powder utilizes a dry acid like monocalcium phosphate or sodium aluminum sulfate that starts working when a liquid is introduced and continues to "leaven the loaf" by the heat of the oven.  Baking powder is only 1/3 baking soda so it takes more of it to do the same job.  And while baking soda lasts for years if stored properly, baking powder should be replaced every 6-12 months.  To test the potency of your baking powder sprinkle a teaspoon of it in a half cup of hot water.  If it bubbles it's still good.

     All out of fresh baking powder?  Then make your own!  Combine 1/2 tsp of cream of tartar with 1/4 tsp of baking soda, then add a 1/4 tsp of cornstarch to absorb any moisture that might cause the two ingredients to react prematurely.

DIY

     If yesterday's VinnyPost appealed to you and you really would like to sample some haggis, then here is an Americanized version of the recipe for you to try:

Americanized Haggis

1 lb ground lamb                                             3/4 tsp freshly ground black pepper

1/2 lb lamb liver, cut into pieces                  1/2 tsp sugar

1/2 cup water                                                  1/4 tsp ground ginger

1 small onion, coarsely chopped                    3/4 tsp ground nutmeg

1 large egg                                                        1/8 tsp ground cloves

3/4 tsp salt                                                      1 cup old fashioned steel cut oats

Preheat the oven to 350F.  Grease a 9 x 5" loaf pan.

In a food processor with a chopping blade, process together half of the lamb, the lamb liver, water, onion, egg, salt, pepper, sugar, ginger, cloves and nutmeg until well combined.  Add the remaining half of the lamb and the oats.  Process until well combined.

Spoon the mixture into the greased pan.  Use a knife to even out the top.  Bake for 50 minutes.  Cool 5 minutes in the pan.  Turn out into a platter and cut into slices.

recipe from Death Warmed Over by Lisa Rogak        

Awful Offal

     There are several theories as to the origin of Haggis, the National Dish of Scotland.  Some claim that it is the first road food, prepared by the wives of Scottish cattle drivers as a meal that could be eaten as the live stock were being herded down the glens from the highlands to market.  Others theorize that when royalty decreed an animal be slaughtered for meat the countrymen were permitted to keep the offal as their stipend.  Tradition has it that the internal organs and entrails were minced with onions, oatmeal, suet and spices and stuffed into the stomach of a sheep and simmered for 3 hours.

     Haggis is both revered and reviled by locals and expatriates alike.  It is the main course at the Robert Burns birthday celebration dinner around the world and is served with turnips and mashed potatoes, and lots of Scottish whiskey.  You can also find it on the menu in Scottish fast food establishments, deep fried in batter and served with "chips," what we call fries.  It has also been used as a topping on pizzas.  

     Think it will catch on in the States?

When in Scotland...

     Lisa Rogak in her book, Death Warmed Over, writes, "The most prevalent and heart-rending funeral ritual around has to be the playing of the Scottish bagpipes.  Without the mournful sounds of the pipes-no Scottish funeral can be considered complete."

     And Bertram S. Puckle, authored a tome in 1926 entitled Funeral Customs: Their Origins and Development in which he stated that the most popular food for mourners in Scotland was pancakes.  For one thing they "were considered as especially suitable to the occasion, and when, as was often the case in village communities, fifty or more persons undertook the vigil, it must have been no light matter to provide each with his accustomed share."  And while some more traditional Scots, while tolerating pancakes at a funeral feast, would be highly offended if a requisite dish of haggis did not appear on the table.

     I've had haggis at several Robert Burns birthday dinners.  It's not for the faint of heart. But more on that tomorrow.