Hot Bubbles

 While soda sales are falling flat, Americans are bubbly over seltzer.  Nielson researchers report that sales of sparkling water are up over 21% in the past year.

     Some new flavors are just right to compliment your Thanksgiving meal.  Polar Seltzer has released a cranberry cider flavor and a cranberry-clementine version, too.  Released regionally last Winter the bounce berry flavor will be available nation wide this year.

Molasses Disaster

     Recently I've been touting the benefits of molasses, the by-product of the sugar refining process.  And while it does have numerous health benefits, it was lethal for 21 people one balmy  day in Boston on January 15, 1919.


     That was the day of what has become known as the Great Boston Molasses Flood.  The disaster occurred at the Purity Distilling Company.  The temperature had risen above 40 degrees, climbing rapidly from the frigid temperatures of the preceding days. Stored in a tank 50 feet tall and 90 feet in diameter was 2,300,000 gallons of molasses.  Just after the noon hour the tank collapsed, unleashing a wave of molasses 25 feet high, moving at 35 MPH.  Several blocks in Beantown were flooded to a depth of 2 to 3 feet. Nearby buildings were swept off their foundations.

     The Boston Globe reported that people "were picked up by a rush of air and hurled many feet."  One truck was picked up and hurled into Boston harbor, others had debris hurled at them from the rush of sweet-smelling air.  Witnesses reported that as the tank collapsed they felt the ground shake and heard a roar, a tremendous crashing, and a deep growling.  And as the rivets shot out of the tank the sound resembled that of a machine gun.


     In all, approximately 150 were injured, 21 people and several horses killed, some were crushed and drowned in the molasses.  It took four days before the rescuers stopped searching for victims, many of the dead were so glazed over in molasses that they were difficult to recognize.  

     There are claims that even today on a warm spring day the sweet smelling scent of molasses wafts through the city, a grim reminder of the Great Flood.

By-Product Benefits

     Yesterday I wrote about the different levels of molasses, a by-product of the refining process of sugar cane and sugar beets.   When no additional sugar can be crystallized the residue that remains is molasses, a viscous, residual syrup.  It contains valuable substances that are beneficial to your health.  Let's take a look at what's actually in molasses.

Calcium

     "Calcium is the most abundant mineral found in your body.", writes Karen Curinga in a February 9, 2014 on-line article for Livestrong.com.  "Molasses is rich in calcium." She describes how it is crucial in building and maintaining strong bones and teeth.  Calcium helps to prevent osteoporosis.  Each 3.5 ounce serving of molasses contains 205 mg of the mineral that contributes to the healthy functioning of heart and nerve systems.  That's 21% of the daily values set by the FDA.

Magnesium

     Magnesium plays an important role in the activation of more than 300 enzymes that regulate the body's functioning.  Combined with calcium magnesium maintains proper muscle contraction and regulates blood pressure.  There is 61% of the daily value (242 mg) of magnesium in a mere 3.5 ounces of molasses.

Potassium

     Just like magnesium, potassium plays an important role in the activation of enzymes, specifically related to carbohydrate and protein metabolism.  Potassium also helps maintain a steady heartbeat and helps balance body fluids.  3.5 ounces of molasses contains 1,464 mg of potassium, 42% of the recommended daily value.

Antioxidants

     Molasses, especially the dark and blackstrap varieties, is rich in antioxidants.  Studies have shown that substituting alternative sweeteners like molasses in place of refined sugars can increase antioxidant levels on a par with a serving of berries or nuts.

So it's time to hunt for that bottle of molasses that's hidden in the back of your pantry and find more uses for this healthy alternative to sugar. 

A Matter of Degree

     Nancy Nesbitt from Augusta, Maine poses this question to the editors of Cuisine at home magazine:

     I noticed different types of molasses at the store.  Can you explain the differences?

Here is their reply:

     Molasses is a thick, brown syrup.  It's a by product of the sugar-making process after sugar cane or sugar beets are boiled down and the sugar crystals are removed.  The more times it's boiled down, the spicier and more intense the molasses flavor becomes.

     First-boil molasses is often referred to as mild, light, sweet, or Barbados.  This type is, as expected, lighter in both flavor and color.  It's the most common and is used extensively in baking.

     Second-boil is known as full, dark, or robust.  Thicker, less sweet, darker, and stronger in flavor, this type is what gives gingerbread and molasses cookies their distinct color and flavor.  First and second-boil molasses can be used interchangeably.

     Third-boil is referred to as blackstrap.  It's a by far the thickest, darkest, and least sweet, and is somewhat bitter.  Great in savory dishes, use blackstrap molasses only when called for in a recipe.

Whole Grain Goodness

Here's a simple recipe from the pages of Fine Cooking magazine that you can try that will highlight the flavors of whole grain pasta:

Whole-Grain Penne

with

Sun-Dried Tomatoes & Corn

Sweet, chewy dried tomatoes and brown butter infused with orange zest and spicy chile boost the whole-grain flavors of the pasta in this simple yet scrumptious weekend dish.

Ingredients

fine sea salt                                                 1 oz (1 cup) finely grated pecorino romano;

12 oz whole grain penne                                          more for serving

2 1/2 cups (12 oz) fresh or frozen           1/4 cup oil packed sun-dried tomatoes,

     corn kernels                                                         drained and chopped

3 oz (6 Tbsp) unsalted butter,                 1/2 cup packed torn fresh basil leaves (1/2 oz),

     cut in a few pieces                                              preferably Thai basil

1 Tbsp finely grated orange zest

1 Fresno or other small fresh red chile, minced (remove seeds & ribs for less heat)

Directions

Bring a large pot of well salted water to a boil.  Cook the pasta according to the package directions until not quite al dente.  Add the corn and cook for 1 minute.

Meanwhile, place a small heatproof bowl next to the stove.  In a small, heavy duty saucepan (preferably stainless steel so you can monitor the color of the butter), melt the butter over medium-low heat and cook, watching closely and swirling occasionally, until it is golden brown with brown specks, 6 to 8 minutes.  Add the orange zest and chile (it will sizzle and foam), and cook, stirring for 30 seconds, then immediately pour into the bowl.

Reserve 3/4 cup of the pasta cooking water.  Drain the pasta and corn, and return the mixture to the pot or a large heated serving bowl.  Using a large serving spoon, stir in 1/4 cup of the pasta water, the butter mixture, cheese and sun-dried tomatoes.  Toss vigorously for about 2 minutes until a glossy sauce forms, adding a bit more cooking water as needed to loosen the sauce.  Season to taste with salt.  Sprinkle with the basil.  Serve immediately, passing more cheese at the table.

Serves 4 to 6 

Eating Healthy, Eating Better

     Recently Maria Speck wrote about whole grain pastas.  In her article in Fine Cooking magazine she said, "They  may be lower in calories and higher in fiber, vitamins, and minerals than regular pastas, but if they don't taste good, who cares?"  She then defends whole grain pasta by describing how they differ from regular pastas and then teaches us to adjust our way of preparing and presenting them.

    
      Two things set whole grain pastas apart from regular pasta.  First is their coarser, chewier texture and second, their more assertive flavor.  Consider the difference between steak and chicken breast.  We couldn't think of substituting one for the other in a dinner recipe.  And the same goes for whole grain vs. regular pasta.  The take-away from that for us is to combine whole grain pastas with ingredients that highlight rather than compete with their unique characteristics.

     To that end Maria recommends choosing deeply savory flavors like roasted or caramelized vegetables like butternut squash, red onions and radicchio.  Earthy mushrooms, aged cheeses, spicy chiles, fragrant herbs, smokey bacon and salty prosciutto are all natural parings, as are anchovies, tuna and sardines.  "Ingredients like these will not only stand up to whole grain pastas' nutty flavors, but they'll enhance and harmonize them, too."

     By adding complimentary textures you can also enhance the rustic quality of whole grain pasta.  Add some toothy, chewy or crunchy ingredients like sun-dried tomatoes, corn, beans or nuts and you'll have a dish that's much more balanced and enticing.

Tomorrow: Some ways to serve whole grain pastas!

Scheduled Maintenance

     For the next two weeks there will be no VinnyPosts.  My PC will be down for some scheduled maintenance to upgrade some of the ancient programs.  Please look forward to my return soon!

Frank & Earnest

     My two mythical cartoon culinary critics, Frank & Earnest, joined me for dinner last night.  Together we assessed the merits of the Dublin Coddle, an apparent favorite on the Emerald Isle.  We were all in agreement that it was no where near a five star rating that some of my other International creations garnered.  In fact, it wasn't even worthy of the mere two stars that the Irish cookbook where I found the recipe gave it.  It was just short of bland and indifferent and confirmed all my suspicions of cooking in general among the descendants of the Angles and the Saxons. 

     Sadly, that recipe will not find its way into my extensive collection of interesting meals that I keep in my 3 ring binders.

Fall Flavors

     Today is a penultimate Fall day.  Sunny and bright and just a delightfully bit cool.  The furnace blast of Summer is gone and it's time to begin contemplating warming meals that invigorate body and soul.

     Last night I enjoyed traveling with Andrew Zimmern on the Travel Channel as he wandered about Dublin tasting some local favorites.  I was intrigued when he stopped in a local pub and ordered up coddle, sometimes given a proper town name, Dublin Coddle.  So I did some research today on both the recipe and the history and decided to give it a try for dinner tonight.  Here's what I learned:

     "Dublin Coddle is a warming meal of sausages and potatoes that dates back to the 1700s," writes Holly Thomas for Irish Central.  It is a traditional dish eaten in the winter months and continues to be a frugal way to use up scraps of bacon, referred to as rashers.  It's popularity seems to be confined to the immediate Dublin area and in a section known as The Liberties it is a favorite Saturday night meal.  It's also known as a familiar funeral food, a humbler version of the baked funeral meats that is served at higher class events.

     The name "coddle" is more than likely transliterated from the French caudle meaning to boil gently.  The mixture of onions, potatoes, sausages, parsley and bacon is simmered for hours in either beef, ham or chicken broth.  And as long as there remains some broth in the bottom of the covered pot in the oven it cannot be overcooked.

     To fully savor all the co-mingled juices and broth a hearty slice of soda bread is recommended to sop it up.  And of course what Irishman wouldn't have a pint of Guinness by his side?

Celebracion Nationale

     

     Today is a celebratory day in honor of the taco.  Yes folks, it is National Taco Day.  The word taco in Mexico is the English equivalent of "sandwich."  The tortilla, made from either corn or wheat, is wrapped around a filling that consists of a spiced protein, beef, pork or fish.

     It's ironic that such a familiar food has a relatively unknown history to it.  But one expert of the taco, Jeffrey M. Pilcher, says that the word originated from the silver mines in Mexico during the 18th Century when taco referred to the little explosives that workers used to extract the ore.  These were little pieces of paper wrapped around gunpowder and placed into holes created in the rock.  "When you think about it, a chicken taquito with a good hot sauce is really a lot like a stick of dynamite," Pilcher wrote in an on-line article for Smithsonian.com.  "The first references (to the taco) in any sort of archive or dictionary come from the end of the 19th Century.  And one of the first types of tacos described is called tacos de minero --miner's taco.  So the taco is not necessarily this age-old cultural expression, it's not a food that goes back to time immemorial."

    But other sources claim that tacos predate the arrival of the Spanish in Mexico in the 16th Century.  Anthropologists say there is evidence suggesting inhabitants of the lake region of the Valley of Mexico ate tacos filled with small fish.  The fish were later replaced by small ive insects and ants in the states of Morelos and Guerrero, while locusts and snails were favorite fillings in Puebla and Oaxaca.

     There are many traditional varieties of tacos, some of which include Tacos de Cabeza, which are the brain, tongue, eyes and lips of a cow's head.  Others include crispy tripe tacos, shrimp tacos and Tacos dorados, which means fried tacos.  Called Flautas because of their flute shape or tacquito, these tacos are filled with cooked and shredded chicken or beef and rolled into tube or flute shapes and deep fried until crispy.  Taco al Pastor, which means shepherd's style taco, is the most popular in Mexico. It generally consists of spiced pork, which is cut in slivers from a vertical spit over an open flame.  Breakfast tacos are served at many restaurants especially in the American Southwest.  This fried corn or flour tortilla is rolled and stuffed with a mixture of meat, eggs or cheese and topped with onions, salsa and avocado.  

     So on your way home today stop in to your neighborhood Taco Bell and celebrate!

A French Tart

     Perhaps you've never come across the name Cornichon as you stroll the aisles of the nearby mega mart.  The French lay claim to the minuscule tart pickle.  The English just call them gherkins.  But technically they are not a true cucumber even though they do resemble a miniature one.  Only about the size of your pinky finger the cornichon is harvested before reaching maturity.  Field workers sometimes pick them 2 or 3 times a day to insure that they remain just a bit sour and not sweet.

     Cornichons are served with any number of classical French dishes to add flavor as well as serving as a garnish.  Steak tartare and raclette are just two of the dishes where they provide a supporting role.  Cold dishes like charcuterie and cheese plates also benefit from the flavor of cornichons.  They can be chopped and added to deviled eggs and potato salad to add another level of flavor.

     So the next time you are grocery shopping look for them and invite a French tart home!