Posts tagged Ethnic Food

Recipe and Cooking Techniques – Tomatoes

August 23, 2011 · Filed under Recipes/Techniques · Tagged , , , , ,

Today’s blog is about a question we received from a reader…

Q.        My daughter is involved with the Nolan garden and thanks to you she has  learned quite a bit about where vegetables come from and what it takes to grow them.  I want to know how I can get her and the rest of my family to eat more vegetables…more often?

A.        It is often hard to get children to eat things that are healthy for them, especially vegetables.  A good place to start is with the flavorful and multi-talented tomato!  Tomatoes can be eaten alone, in salads or in a sandwich.

Bonnie tending to a tomato plant!

We are growing a variety of tomatoes in the Nolan School Community Garden.  The “Nolan Fierce Gardeners” are going to experience a tomato taste test of the various varieties we have planted during the harvest.  So give tomatoes a try…your children may like them and remember the more you expose them to the greater the likelihood that they will enjoy and develop a taste for all veggies.

 Bonnie Odom

Here are a few recipes to get you started…

Classic Fried Green Tomatoes

Ingredients…

  • 4 to 6 green tomatoes
  • salt and pepper
  • cornmeal
  • bacon grease or vegetable oil

Preparation…

Slice the tomatoes ¼ – ½ inch slices.  Salt and pepper them to taste.  Dip in cornmeal and fry in hot grease or oil about 3 minutes or until golden brown on bottom.  Gently turn and fry on the other side.  Serve as a side dish – delicious with breakfast!

Cheddar, Bacon and Tomato on Seven-Grain Bread

Ingredients…

  • 8 slices bacon
  • 8 ounces of Cheddar cheese, sliced
  • 2 medium tomatoes, sliced
  • 8 slices of seven-grain bread
  • 4 tablespoons unsalted butter, at room temperature

Preparation…

1.      Cook the bacon in a large skillet over medium heat until crisp, 6 to 9 minutes.  Transfer to a paper towel-lined plate.

2.      Make 4 sandwiches with the bacon, Cheddar, tomatoes and bread.  Spread ½ tablespoon of butter on the top and bottom of each sandwich.

3.      Heat a large skillet over medium heat and cook until the sandwiches are golden and the cheese has melted, 2 to 3 minutes per side.

 Fresh Tomato and Cucumber Salad

Ingredients…

  • ½ cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons red wine vinegar
  • ½ teaspoon sea or kosher salt
  • 3-4 cloves garlic, minced
  • 10 fresh basil leaves
  • 3 small cucumbers (pickling or thin slicing)
  • 2 large beefsteak tomatoes, vine ripened

Preparation…

Mince garlic or press through a garlic press.  Let garlic stand in balsamic and wine vinegars for 10 minutes (this takes the “edge” off).  Discard any garlic which has green sprouts in the center, as the flavor is too sharp and bitter for this salad – use for another purpose.

Wash basil and oregano leaves (pick at noon time on a sunny day for best flavor).  Roll up leaves and slice into little strips (chiffonade).  Chop and add to your best olive oil and allow to stand in oil while garlic marinates.

Meanwhile, prepare salad ingredients.  Wash cucumbers and tomatoes.  Peel cucumbers, leaving a scant amount of peel (helps with digestion).  Slice cucumbers into ¼ inch coins (circles).

With a sharp knife, remove stem and blossom end from tomatoes (a very small amount).  Slice tomatoes into wedges, being careful not to crush and lose juice.

Place tomatoes and cucumbers in salad bowl and sprinkle with sea salt or kosher salt.

Combine olive oil with vinegars, whisking together well.  Use to dress tomatoes and cucumbers; serve at room temperature.

Tomato and Mozzarella Quesadillas with Basil

Ingredients…

  • 8 8-inch flour tortillas
  • 12 ounces grated or sliced mozzarella
  • 2 tomatoes, cut into ¼-inch-thick slices
  • ½ teaspoon plus 1/8 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 bunch fresh basil, leaves picked
  • ¼ cup pine nuts, toasted (optional)
  • 4 teaspoon extra-virgin olive oil

Preparation…

1.      Heat grill to medium.  Place 4 of the tortillas on a cutting board and top with mozzarella and tomatoes, leaving 1-inch border.

2.      Season with ½ teaspoon of the salt and the pepper and top with the remaining tortillas.

3.      In a medium bowl, combine the basil, pine nuts (optional), oil and remaining salt, set aside.

4.      Cook the quesadillas around the perimeter of the grill until the cheese melts and the tortillas are crisp and golden, about 2 minutes per side.

5.      Immediately cut the quesadillas into wedges and serve with the basil salad.

Tip…

Instead of grilling the quesadillas, broil them on a baking sheet; turning once, until they’re golden brown and the cheese has melted.

 

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Recipes and Cooking Techniques: Your Garden Herbs and How to Use Them

August 23, 2011 · Filed under Recipes/Techniques · Tagged , , , ,

Herbs: Thyme, oregano and rosemary

Thyme, Oregano and Rosemary source: Wikipedia

 Herbs and spices are a healthy cook’s best friend.  They are excellent for enhancing the flavor of food without the addition of extra fat, sugar, or salt.  But herbs and spices have other benefits, as well.  They exhibit antimicrobal (germ-killing) properties, act as antioxidants, and may help prevent or decrease the spread of cancer.  For centuries, they have been used for medicinal purposes in addition to food flavoring and preservation.  So the next time you plant a garden, why not consider adding herbs to the mix.  They are typically very easy to grow (they can be grown almost in any and every region), require no special care and  most varieties come back year after year once they are properly established.

Here’s a list of some herbs you might consider for your garden and how they can be used…

Basil – Many varieties of basil exist, but most have shiny, light green leaves.  A member of the mint family, basil’s pungent leaves have a sweet clove-like taste.

Use to enhance: Italian foods, especially tomatoes and tomato sauces; pasta; chicken; fish and shellfish.

Bay Leaf – Bay leaves – usually sold as whole, dried leaves – are a woodsy herb with a slight cinnamon taste.  Their intense flavor can overpower food, so add them with caution.  Remove bay leaves from food before serving.

Use to enhance: Bean or meat stews; tomato dishes; soups; sauces

Caraway Seed – Caraway seeds add a nutty, licorice flavor to foods.  The small tannish brown seeds are probably best known for their flavor in rye bread.

Use to enhance: Cooked vegetables, such as beets, cabbage, carrots, potatoes, turnips and winter squash.

Chervil – Chervil is an herb in the parsley family with curly dark green leaves.  It has a subtle flavor of licorice and lemon and offers the best flavor when fresh.

Use to enhance: French cuisine; fish and shellfish; chicken and turkey; vegetables, such as asparagus, eggplant, peas and potatoes; mixed salad greens.

Chives – Chives, a member of the onion family, have long, hollow green stems and a mild onion flavor.   Use fresh when cooking because dried chives have little flavor.

Use to enhance: Beef, chicken, turkey and seafood; vegetables, such as potatoes, cucumbers, corn, brussels sprouts and carrots; mixed green salads; sauces; soups; omelets; pasta.

Cilantro – Cilantro is an herb with a lively, citrus and evergreen-like flavor.  Its lacy green leaves complement spicy foods.

Use to enhance: Mexican, Latin American and Asian cuisine; rice and beans; fish and shellfish; chicken and turkey; salsas; salads.

Marjoram – marjoram is similar to oregano but also has a minty, basil-like hint to it.

Use to enhance: Tomato-based dishes; beef, chicken, turkey and fish; beans and legumes; soups and stews; vegetables, such as carrots, eggplant, parsnips and cauliflower; eggs.

Oregano – Oregano is an herb with a somewhat sweet and peppery flavor.  Related to marjoram, oregano has a stronger, more pungent flavor.

Use to enhance: Italian and Greek cuisine; beef, lamb and fish; pasta and sauces; soups and stews; vegetables, such as potatoes, corn, mushrooms and summer squash.

Rosemary – Rosemary has needle-shaped leaves and a piney flavor.  Use rosemary sparingly because it can overpower food.

Use to enhance: Grilled beef and chicken; vegetables, such as potatoes, broccoli and turnips; savory breads; stuffing; pasta.

Sage – A strongly flavored herb, sage has a rich, musty-mint flavor.

Use to enhance: Chicken, duck and pork; bean stews and soups; vegetables, such as eggplant, sweet potatoes and winter squash; stuffing; rice.

Thyme – Thyme is an herb with a strong minty and somewhat lemon-like flavor.  Many varieties exist, but garden thyme is used most often for cooking.

Use to enhance: Chicken, turkey and fish; vegetables, such as eggplant, carrots, sweet potatoes and winter squash; beans and legumes; tomatoes and tomato-based dishes; soups and stews.

Tips

  • If using fresh herbs or spices, add 3 times the amount of dry.
  • Add dry herbs at the beginning of cooking and fresh herbs at the end.
  • Store fresh herbs in the fridge and dried herbs out of direct sunlight.
  • If you add too much seasoning when cooking, throw in a potato and let it absorb the extra flavor. Remove the potato before serving.
  • Fresh herbs that will not be used within a few days can also be rinsed, dried, chopped (or left whole), and frozen in plastic bags for later use.
  • Fresh herbs can also be dried for later use.  A simple drying method is to hang small bunches of fresh herbs in a dry, well-ventilated area out of direct sunlight.  Herbs should dry in 10-14 days using this method; they are done when a leaf rubbed between your fingers crumbles easily.  The dried herbs should be stored in tightly closed glass jars in a cool, dark place.
  • Another method for drying herbs is in the microwave oven.  Place two layers of paper towel on the bottom of the microwave, add a layer of herbs, and cover with two more layers of paper towel.  Run the microwave on high for two minutes, and then check the herbs for dryness.  If they are still moist, move the herbs around, run the oven again for another 30-60 seconds, and check again.  Repeat until the herbs are dry and store in tightly closed glass jars in a cool, dark place.

 

Sources: Mayo Clinic, theSpectrum.com; Marie Spano, M.S., R.D. Diabetes Self-Management

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Recipe and Cooking Techniques: Coleslaw with Boiled Dressing

August 7, 2011 · Filed under Recipes/Techniques · Tagged , , ,

Coleslaw with Boiled Dressing

  • 1/2 cup cider vinegar
  • 1/3 cup water
  • 2 tablespoons sugar
  • 2 tablespoons flour
  • 2 teaspoons dry mustard
  • 2 teaspoons salt
  • 1/2 cup heavy cream
  • 2 tabelspoons butter
  • 4 eggs, lightly beaten
  • 2 pounds firm white cabbage
  • 1 cup grated scraped carrots
 
In a 2- to 3-quart saucepan, combine the vinegar, water, sugar, flour, mstard and salt and beat vigorously with a wire whisk until the mixture is smooth.  Place over moderate heat and, whisking constantly, add the cream and butter and cook until the butter melts and the sauce comes to a simmer.  Stir 2 or 3 tablespoons of the simmering liquid into the beaten eggs and, when they are well incorporated, pour the mixture into the sauce, whisking it constantly.  Reduce the heat to low and continue to whisk until the sauce thickens heavily.  With a rubber spatula, scrape the contents of the saucepan into a deep bowl and cool to room temperature.
Wash the  head of cabbage under cold running water, remove the tough outer leaves, and cut the cabbage into quarters.  To shred the cabbage, cut out the core and slice the quarters crosswise into 1/8-inch-wide strips.
Add the shredded cabbage and the carrots to the sauce, toss together gently but thoroughly and taste for seasoning.  Cover with foil or plastic wrap and refrigerate for 2 or 3 hours before serving.

Reprinted from American Cooking: Southern Style  (Time-Life Books)

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Recipes & Cooking Techniques: Boiled Greens

August 7, 2011 · Filed under Recipes/Techniques · Tagged , , ,

Boiled Greens

  • 3 pounds fresh, young turnip, collard or mustard greens
  • 1 1/2 pounds salt pork, with rind removed, cut into 1 -inch dice
  • 1 1/2 cups water
  • 1 cup coarsely chopped onions
  • 1 teaspoon sugar
  • Salt
  • Freshly ground black pepper
With a sharp knife trim away any bruised or blemished spots on the greens and strip the leaves from their stems.  Wash the leaves in several changes of cold water to remove all traces of dirt and sand.
In a heavy 10- to 12-inch skillet, fry the salt pork over moderate heat, stirring the dice frequently with a slotted spoon until they are crisp and brown and have rendered all their fat.  Transfer the dice and liquid fat to a bowl and pour the water into the skillet.  Bring to a boil over high heat, meanwhile scraping in any brown particles that cling to the bottom and sides of the pan.  Remove from heat and set aside.
Place the greens in a heavy 4- to 6-quart pot and set over high heat.  Cover tightly and cook for 3 to 4 minutes, or until the greens begin to wilt.  Stir in the pork fat and dice, the skillet liquid, and the onions and sugar.  Cover the pot again and continue to cook over moderate heat for about 45 minutes or until the greens are tender.
Drain off the cooking liquid and reserve it as “pot licker” for soups, or as a dunking sauce for cornbread.  Taste the greens, season them with as much salt and pepper as you think they need and serve at once.
 

Reprinted from American Cooking: Southern Style (Time-Life Books)

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