Over The Bounding Main

I will be taking a brief hiatus from my daily posts as we begin March so that I may concentrate on the study of the aquatic cuisine of 3 distinct and different countries.  I will report on my findings in Daylight Savings Time.



Wet or Dry?

    " Tools in your kitchen serve a purpose, and the same goes for measuring tools." So says the web site  everyday life.  Believe it or not, there is a difference between a dry measurement and a liquid one.  While there are instances when you can use a dry measuring cup for a liquid measuring cup and vice versa, using them in the wrong situation can affect the outcome of your culinary efforts.

     So lets take a look at the differences between the two.

     A liquid measure is applied to things like water, milk or oil.  And liquid measuring cups range in size and are easily identified by a handle and pouring spout.  When you fill a liquid measuring cup, you fill your ingredient to the desired line on the cup and pour it into your recipe.  Liquid measuring cups come in glass or plastic and have measurements ranging from 1/8 cup up to 3 or 4 cups.

     

    
     A dry measuring cup, however, has a flat, circular rim and handle.  they're designed for the exact amount only, meaning that if you need a half cup of flour, you fill the entire cup and receive a half cup.  Dry measures are designed to be overfilled and then leveled off with something straight such as the back side of a knife.  Dry measuring cups are usually sold in sets that range from 1/4 to 1 cup intervals.

    


      While you might think an ounce works between dry and liquid measurements, it isn't so.  In our country 1 cup in a liquid measuring cup equals 8 ounces., whereas a cup of sugar weighs only 4.5 ounces.  So if a recipe calls for a weight of a dry ingredient rather than capacity you need to convert that weight to the proper measuring cup size using the ratio of 0.125 cup per 1 ounce measure.

I'll Drink to That!

     In the most recent issue of Cook's Country magazine a subscriber asked, "Why does a double scoop of ice cream make me thirsty?"  Christie Morrison, staff writer, responded with this explanation:



     "We asked around the office to see if this was a common affliction, and about half the people said that yes, ice cream does leave a parched mouth.
     "When in doubt, we often look to our science editor for explanation.  He told us that sweet foods (like ice cream) behave much like salty foods when eaten in quantity.  As ice cream is digested and sugar is rapidly absorbed into the blood, the concentration of sugar in the blood becomes higher than the concentration of sugar in the body's other cells.  Since nature abhors an imbalance, osmosis kicks in, forcing water out of the cells, through membranes, and into the blood to equalize the relative concentration of sugar.  The brain senses that the cells are losing moisture, and the craving for a glass of water kicks in."



THE BOTTOM LINE: You're not imaging that post-ice cream thirst.  Go ahead and treat yourself to a tall drink of water.





Around the World

     Yesterday I mentioned the Italian fried dough delight called Zeppole.  But after some research I learned that the folks from that region of the world also have other names for it as well.  Depending on your cultural background fried dough in Italy is also known as Ciamballe, Crostoli, Cenci, Chiacchiere and of course Cannoli.

     But then again, think about the many different names fried dough has in our country.  Most common is the doughnut or cruller.  But who hasn't enjoyed funnel cake at a country fair, or had hush puppies or fritters  in the South, or taken home elephant ears from a local bakery?



It seems that fried dough is savored around the world in virtually every country and culture.  Here is a partial listing of the many different ways this universal treat is known:

Canada-Beaver Tails

France-Beignets

Croatia-Languisi

Hungary-Langos

Netherlands-Oliebol

West Africa-Akara

Iran-Bamiyeh

Scotland-Bannock

Germany-Krapfen

Pakistan-Bhatoora

Phillipines-Binanjkal

Brazil- Coxinha, Bolinho de chuve

Mexico-Bunuelos, Churro

India-Chaki

Portugal-Fartura

Romania-Gogosi

Icelend-Kleina

Turkey-Lokma

Greece-Loukoumades

Bulgaria-Mekitzi

New Zealand-Paraoa Parai

Albania-Petulla

Peru-Picarones

Australia-Puftaloon

Sweden-Rosette

Norway-Smultring

Serbia-Ustipci

 



and Z is for...

     Ever play the alphabet game?  Remember as a kid trying to come up with a name that begins with every letter of the alphabet?  Albert, Bernard, Charlie...all the way down to Zeus.  In the culinary world there is a similar game.  It begins with Artichoke, Baked Beans, Chicken Cordon Bleu...and ends with Zeppole.

     Actually, several other letters could be taken with the zeppole's other monikers.  Depending on your heritage and residential propinquity the traditionally Italian zeppole is also known by the names fritelle, fritter, sfinge, crispellis, and Bigne di San Giuseppe or in English, St. Joseph's Cake.  Whatever the name you are familiar with a zeppole is a deep fried dough ball that is about four inches in diameter.  Its consistency ranges from light and puffy to bread, or even pasta.  They can be topped with powdered sugar or filled with custard, jelly or even ricotta and interspersed with chocolate chips, candied fruit or honey.  and while they are often a sweet treat some are savory and topped with anchovies.

     Zeppoles are associated with the feast of St. Joseph celebrated on March 19, during the season of Lent.  It is one of only two days when the faithful are permitted to cease from fasting and enjoy the sweet treat.  The other one comes two days earlier on St. Patrick's Day.



Try a New Stew

     Not too long ago I mentioned that it was stew season.  I also wrote about the virtues of using a slow cooker.  Here's an opportunity to combine the two.  Southern Living magazine in its most recent issue had an article entitled, "Try a New Stew."  So I am happy to pass long to you their recipe for Sausage and Bean Stew:

 

Sausage and Bean Stew

1 lb. smoked sausage                                               10 garlic cloves, sliced

2 Tbsp olive oil                                                         1 Tbsp chopped fresh sage

1 (48 oz) container low sodium chicken broth  2 tsp Kosher salt

3 cups dried great Northern beans                      1 tsp freshly ground black pepper

2 cups chopped yellow onion                                1 Parmesan cheese rind

3/4 cup chopped carrot                                          1 fresh rosemary sprig

1/2 cup chopped celery

1. Cut sausage into 2" pieces, and halve pieces lengthwise, cutting to but not through the other side.  Cook half of the sausage in 1Tbsp hot oil in a large skillet over medium-high heat 2 minutes on each side until browned.  Transfer sausage and drippings to a 7 qt slow cooker.  Repeat with the remaining sausage and oil.

2. Add 1 cup broth to skillet and bring to a boil over medium-high heat, stirring to loosen browned bits from bottom of skillet.  Boil 1 minute until reduced by half.  Stir beans, next 8 ingredients, boiled broth mixture, 3 cups water and remaining broth into slow cooker.  Cover and cook on HIGH 7 hours until beans are tender.  Discard cheese rind.

3. Stir mixture with rosemary sprig 30 seconds to 1 minute; discard rosemary.  Remove 1 cup beans and process in a lender 1 to 2 minutes until smooth.  Stir pureed bean mixture into slow cooker.  Garnish with chopped fresh parsley and Parmesan cheese.  Serve immediately.

What's the difference?

     With maple sugaring less than a month away in New England I read with interest an article in the most recent issue of Cuisine at home.  The question was posed, "How is pancake syrup different from maple syrup?"  Here is the response:

     "Pancake syrup -- the sweet, thick concoction made by brands like Mrs. Butterworth's and Aunt Jemima -- is actually mostly corn syrup and artificial maple flavor, and isn't much like pure maple syrup at all.  We don't recommend you use it in place of maple syrup, especially when flavor is an important factor.

     "Maple syrup is made through a process of collecting sap from maple trees, then boiling it until thick and syrupy.  It's graded depending on where it's from, according to color and flavor.  the light amber-colored syrup has molasses-like flavor.

     "Because the process of making pure maple syrup is labor-intensive, it can be quite expensive, but the results of using it are well worth it.  Plus, when stored in the refrigerator, it keeps for up to a year.  it's delicious in place of pancake syrup on pancakes and waffles."

     So as the old saying goes, "Don't be fooled by imitation."



In 364 Days

     Today is Ash Wednesday, the beginning of Lent for Christians around the world, a time of penitence and reflection.  Traditionally all foods made with sugar, yeast, butter  and flour, or fried in fat are forsaken as individuals practice self denial.

     So with that in mind, please store the following recipe away for the next 364 days.  In 2016 you can pull it out and enjoy a time honored Pennsylvania German specialty.

Potato Fastnachts 

Ingredients

2 1/2 cups hot mashed potatoes

1 cup milk

3 beaten eggs, 

2 Tbsp melted butter

2 cups sugar

2 Tbsp baking powder

5 cups all purpose flour

In a large bowl combine all ingredients, but add flour slowly.  Divide dough in half and roll to 1/2" thickness.  Cut with doughnut cutter.  Fry in deep fat or oil, turning when brown.

Drain on paper towels and let cool.

 



Shrove Tuesday

     On the Church calender today is Shrove Tuesday.  Around the world it known by a variety of different names.  In New Orleans it is Mardi Gras and in Rio de Janero it is Carnival.  But in the region of the Pennsylvania Dutch it is Fastnacht Day.

   Fastnachts are still a winter staple and on Shrove Tuesday fastnacht baking is a way of life in which the Pennsylvania Germans celebrate their ethnicity, more than merely attending a religious service it is a folk life practice that is far more personal.  The yeast raised cakes made by the Haus Frau are cut into squares, triangles or rectangles and set to rise by the cast iron kitchen stove.

     One popular recipe calls for mixing the dough with mashed potatoes, giving the yeast raised fastnachts a distinctive flavor.  And the aroma of the fried dough permeates the entire house, awakening the family to a seasonal treat.  Traditionally, fastnacht do not have a hole in it, but may be slit through the middle so that a jelly filling could be placed inside.  And although the tradition is to rid the house of flour that might be used to bake goodies during the season of Lent, fastnachts can be enjoyed long past Ash Wednesday as long as they last.  But we of the culture all know, they don't last very long!



Beware of Imitation!

     Who can forget the sinus clearing experience after tasting wasabi for the first time?  Fortunately the burning sensation is short lived and easily washed away by more food and drink.  Unlike the oil based heat of chili peppers, wasabi does not linger but is more apt to hit and run, producing vapors that stimulate the nasal passages with its extremely strong pungency.



     The wasabi plant is a member of the Brassicaccae family, related to cabbage, mustard and horseradish.  And in some regions it is referred to as Japanese horseradish.  The plant grows naturally along stream beds in the mountain river valleys of Japan and is mostly submerged.  It is difficult to cultivate commercially and is therefore expensive.  It is its classic green coloration that marks the genuine article that is used as a condiment or as a powdered coating for peanuts and peas that have been roasted or fried then mixed with sugar, salt or oil and enjoyed as a crunchy snack.  Wasabi is sold as a dried powder, as a stem that is grated before being used, or as a ready to use paste squeezed from a tube.  But time is of the essence with wasabi since it begins to lose its flavor in a mere 15 minutes if left uncovered.  The leaves can also be used as they contain the same similar spicy flavor.  Some unscrupulous restaurateurs in an attempt to reduce expenses will substitute a combination of horseradish, mustard and starch that is tinted with green food coloring.  But it is a poor substitute for the real thing.

     One interesting side note...inhaling or sniffing wasabi vapors has an effect similar to smelling salts.  Researchers in attempting to create a smoke alarm for the deaf constructed a prototype alarm system that woke a deaf subject from sleep within 10 seconds when it released a wasabi spray in the bedroom.  That experiment earned the research team the 2011 Nobel Prize in chemistry!

Forever Young

     For the past 2 weeks I have been highlighting different foods mentioned in the book 100 Foods to Stay Young.  It's been an interesting culinary walk discovering the ways certain types of fruits, vegetables, meat, fish, dairy, grains, herbs and seeds can keep us youthful.

     But have you ever considered that there are some foods that never age?  It's true!  There actually are some items that do not have an expiration date.  Here are some that fit into that category according to the website HellaWella:

100% Pure Maple Syrup- As long as it is 100% pure, maple syrup will probably outlive the buyer if it is stored in the freezer.  The best way to store it if unopened is in a dry, cool area, like the pantry.  If opened, put it in the fridge.  But if you do see a little spot of mold forming, the Massachusetts Maple Producers Association recommends boiling it, skimming the top and pouring it into a new, clean container.

Cornstarch-This sauce thickening staple will last indefinitely as long as it's not exposed to moisture.  It's best to store it in a cool, dry place.



Vinegar-Because of its acid nature, vinegar is self-preserving and does not need refrigeration.  White distilled vinegar will remain virtually unchanged over an extended period of time.  It is best to store it in a cool, dark place.

Honey-Honey literally lasts forever, as long as it's stored correctly.  Keep it in a tightly sealed jar in a cool, possibly dark place (not the fridge as that accelerates crystallization).

Pure Vanilla Extract-Thanks to its alcohol base, vanilla extract has no expiration date. If it's stored properly, the only change you may notice is a slightly stronger flavor.  It should be stored in a tightly sealed bottle in a cool, dark place.

Rice-Well maybe rice doesn't last forever like some of the others mentioned above, but it can last 8 to 10 years, and up to 30 years if kept in a sealed oxygen free container at 40F or below.  Rice should be kept in the pantry or other cool, dark place without temperature fluctuations.

Salt-Standard table salt won't expire, but it might not last as long if it has added ingredients like iodine.  Iodized salt has roughly a 5 year shelf life.  Store it away from heat or direct sunlight in a closed box in a dry place.

Soy Sauce-We all know that soy sauce is high in sodium.  That's what keeps it from getting stale.  All that salt makes it nearly impossible for any microorganisms to develop.  The taste, however, may deteriorate over time.  It can be safely kept unopened in a cool, dry place.  If opened, put it in the pantry, or refrigerator if you don't plan to use it all in a couple of months.

Sugar-Unless bugs have infested it, any kind of sugar (granulated, brown, powdered, or confectionery) can be stored in the pantry without fear of spoilage.  However, keep away from sources of extreme temperature, which would also include the refrigerator.

An Ancient Grain

     "The rich fiber content of spelt can help to manage weight fluctuations and keep you trim and active as you get older," so says the author of 100 Foods to Stay Young. Spelt is an ancient cousin of wheat and was one of the first grains used to make bread in both Greek and Roman cultures.  Higher in iron and vitamin K than wheat, spelt insures the health of our blood that carries oxygen and nutrients through the body.  



     It has higher levels of omega-6 fatty acids, the vital element that keeps our cells flexible, also contributing to youthful looking skin.  And it is those same omega-6 acids that support the nervous system to endure quick brain and muscle reactions.

     The 11.7 mg of selenium found in each half cup of spelt activates the thyroid hormones that keep us burning energy and calories to keep us slim and trim.  Fiber in spelt slows the rate at which we break down food, so stabilizes blood sugar levels and helps us resist those snack food urges.  Manganese and Vitamin B3 help to produce insulin, another vital ingredient in the management of blood sugar levels.

     Many spelt breads and crackers are now available in health food stores.  Spelt can be used as a substitute for rice or potatoes.



     

A Trans-Cultural Healer

     Cardamom has been used as an antidote for scorpion and snake bites in South Asia where it is a common flavoring in foods.  It is also used frequently in Nordic cuisine and in Middle Eastern candies, coffee, and tea.  Like ginger, cardamom has a strong soothing effect on the digestive tract.  It aids in fully digesting food so that we can receive all of its rejuvenating nutrients.



     The strong aromas of this spice reinforces the medicinal strength of its volatile oils.  Many cultures have long relied on its inclusion in the diet to ward off illness and to promote longevity.  Cardamom and other herbs and spices achieve this by increasing circulation, cleansing and digestion in addition to helping to balance blood sugar.  Cardamom has a particularly cleansing effect on the digestive tract and is traditionally used to treat stomach ailments, dysentery and the constipation that can lead to toxic buildup, high cholesterol and hormonal problems.

     The oil of cardamom helps clear mucous from the throat, nose and chest.  It can also clear out the kidneys to reduce fluid retention and maintain a clear, youthful complexion.  Chewing cardamom helps prevent tooth and gum infections that are linked to heart disease.  Cardamom pods can be added to sweet and pungent dishes, but a little goes a long way as just a few can easily overwhelm the taste buds.  Tea made from the crushed seeds is a traditional remedy for depression and can be combined with cinnamon to help alleviate a sore throat or hoarseness.  The oil of cardamom is recommended to massage away muscle tension, too.



A Healthy Valentine

     As Valentine's Day approaches there will no doubt be a concerted effort to show one's affection with any number of gifts.  Perhaps there is no better way to remember your loved one than with chocolate.  Not just any chocolate mind you, but dark chocolate, the one that contains the nutrients, happy mood chemicals and youth-preserving antioxidants contained in the cacao bean.  The scientific term for chocolate is Theobroma, meaning "food of the gods."  In Aztec society it was recognized as a superior food, reserved for warriors, nobility and priests.



     The cacao bean is highly nutritious, being full of rejuvenating potassium, magnesium, Vitamins B3 and B5, zinc, and selenium.  But what does the body the most good is found in its high antioxidant content.  Chocolate contains more that four times the catechins present in green tea and twice as much as in red wine.  That translates into a reduced risk of both heart attacks and cancer by reducing inflammation and helping renew blood vessels, skin, and bone.  And as an added bonus, eating dark chocolate releases our beta-endorphins, the "happy chemicals."

     Caffeine and theobromine can boost energy and, in moderation, help balance blood sugar and promote weight loss.  Who knew?  Chocolate also improves quality of life, a key component for staying youthful.  It also contains healthy monounsaturated fats which have been shown to keep the heart vital and strong.  But be advised, the health benefits only apply to good quality dark chocolate.  Milk and sugar have a negative effect.  Eating dark chocolate with at least 70% cocoa solids (with nuts for extra benefits) will raise one's antioxidant levels, but chocolate also has a high caffeine content, so avoid it late at night if you have problems getting to sleep.



An Anti-Aging Boost

          It has been well documented that olive oil is good for you.  But perhaps not as well known is the fact that olives themselves provide the same benefits, but with the extra support of phytosterois, lutein and Vitamins A & E for an added anti-aging boost.



     The fatty nature of olives makes them a fantastic carrier of the fat soluble nutrients that are so important for forming and protecting every single cell membrane in the body.  They greatly reduce the formation of wrinkles, increase bone strength and enhance brain clarity.  The valuable oil in olives transports these nutrients through the digestive system, permitting them to be absorbed and used wherever needed.   Taken together, the monounsaturated fats, omega-6 fatty acids, vitamins and carotenoids in olives provide significant support for all-round heart health.  But there is a downside to all those benefits. Olives also contain a high amount of sodium.  Potassium from other foods need to be a part of a healthy diet to maintain a recommended blood pressure.

     Olives come in a wide range of varieties, far more than just the familiar black and green that are prevalent at grocery stores.  Sample some different types and stay young!



An Healthy Asian Import

     I can't recall ever seeing a Ring-Necked Pheasant on my property.  They used to be commonplace and I'm not sure what has caused their demise around these parts.  But if I had the patience and skill to bag one, it would make a wonderfully healthy meal for the dinner table according to the book 100 Foods to Stay Young.

     

     Originally from Asia it was the Russians who introduced them to Europe.  And now in the finer "old money" restaurants in America they appear on the menu with regularity.  They are a lower fat alternative to some of our more common meats.  Packed with replenishing proteins they rejuvenate our skin and bones and keep our joints flexible.

     Pheasant boasts particularly good levels of the amino acids that make up the proteins we eat, including lysine which is credited for having robust antiviral capabilities.  Combined with Vitamin C, together they enhance collagen production to optimize firm skin, muscle recovery and bone strength.  And when lysine is combined with arginine that pheasant also contains metabolism is stimulated, energy and vitality is boosted and weight is lost.  Other amino acids like leucine, isoleucine and valine found in pheasant strengthen the skeletal muscles and keeps us mobile, upright and youthful in all our movements.

     In addition, pheasant contains phosphorus which is essential when combined with calcium for bone renewal and the prevention of degeneration.  Selenium activates thyroid hormones that also contributes to healthy energy levels and weight regulation.  Pheasant is known to be low in calories yet high in protein that keeps our metabolism humming to keep our bodies light and sprightly.

     One bird can serve between 2 to 4 individuals.  And while a young bird can be roasted, an older one will need to be slow-cooked in a casserole.



When is Wheat not Wheat?

     Technically, buckwheat is a seed, not a grain.  But it is an excellent source of fiber and energy, especially for those who are wheat and gluten intolerant.  And reducing wheat intake is a good thing for all of us.  Buckwheat is easier to digest than wheat and is more alkalizing, in that it helps all physical processes work as efficiently as possible.  It is a particularly sustaining energy source and is recommended for diabetics as it releases its sugars slowly into the bloodstream.  It contains substances called nutrilosides that are essential in detoxification processes, helping rid the body of harmful, aging toxins.

     Buckwheat also contains lecithin which helps break down fats in the liver and in the food that we eat, reducing our cravings for fatty foods.  It also has a healthy supply of magnesium and potassium that strengthens the heart and skeleton to keep us agile and youthful.  

     Buckwheat may be used as an alternative to rice and can be purchased in flakes and made into oatmeal.  Buckwheat flour makes excellent gluten-free crepes and pancakes.



An Extra Dimension

     Although kefir is less well known than its cousin yogurt, its rejuvenating immune-enhancing properties are making it increasingly popular, according to the author of the book 100 Foods to Stay Young.  Adding kefir to your diet provides an extra dimension to the immune-supporting actions of fermented foods like yogurt, miso and sauerkraut.  Studies have shown that it provides extremely positive effects in the digestive tract, where the balance of good and bad bacteria is the foundation of our ability to fight infection, viruses and fungal growths, all those things that compromise our ability to maintain our youthful vitality.

     Kefir has also been shown to actively destroy harmful invading bacteria, and is believed to slow the growth of certain tumors.  The probiotic bacteria, Lactobacillus casei, is strong enough to fight off pneumonia.  Kefir's smaller curds make it easier to digest than yogurt, helping it to remove aging toxins by way of the digestive system.  It has all the protein and calcium benefits of milk but is easier to tolerate for people with mild lactose intolerance.

     You can find kefir in health food stores and even some well stocked super markets.  Use kefir as you would yogurt.  It makes a great base for smoothies as the sour taste offsets the sweetness of fruit extremely well.



A Youthful Zing

     "A youthful zing..." is the term used to describe horseradish in the book 100 Foods to Stay Young.  It's pretty amazing stuff.  As you might expect, it improves breathing as you gasp for air after downing just a little of the freshly ground relative of broccoli and cabbage.  The member of the brassica family also increases the amount of revitalizing nutrients delivered to the body's cells by bringing up mucous and opening up the respiratory system.

     But what you probably didn't know is that the fresh root is high in Vitamin C which increases circulation and is also a natural antibacterial and anti-parasitic fighter, keeping the body safe from the unwanted elements in our food.  Horseradish contains glucosinolates, which protect against the growth of tumors. They also support a particular liver detoxification process that regulates estrogen and progesterone, supporting women during all phases of life, and good prostate health in men.  It has long been considered an aphrodisiac due to its stimulating and revitalizing effect.  The pungent taste is a great way to warm up the body.  As well as adding fire to our food, horseradish stimulates the immune system and the body's metabolism.

     But before you purchase that jar of prepared horseradish be sure to check the label.  Added sugar or other unnecessary additives can negate the many health benefits that the grated root provides.