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."