Information On Recipes Article and News

Web sites offer info, tools for dieting, fitness

2008-04-03T08:43:00.000-07:00

Sitting at the computer clicking a mouse may not seem to be the best exercise, but the Internet can help people jump-start a new diet and fitness regimen.

Popular dieting programs, such as Jenny Craig and Weight Watchers, have found a niche online, and sites devoted solely to dieting have attracted millions of people looking for advice and motivation at a nominal fee.

Web sites, such as eDiets.com and CaloriesCount.com, offer meal plans, nutritional and fitness advice, message boards and chat rooms. They come complete with healthy recipes and scientific articles about food and exercise, all available 24 hours a day.

Some sites have calculators to compute a person's body mass index, or BMI, which estimates a healthy weight range based on a person's height and weight.

Some sites also offer fitness calculators that compute how many calories were burned after the user inputs their weight, type of exercise and duration of exercise.

Many sites promote their plans as easy-to-use so that anyone with a working knowledge of a computer can log on. They also tout it as convenient for any lifestyle, so a frequent traveler can surf the Web in a hotel room, a working mother can check out a new recipe at night and someone who may be self-conscious about attending a weigh-in meeting can find anonymity on the net.

"You want information that's credible," said Pamela Ofstein, director of nutritional services for eDiets.com. "We have registered and licensed dietitians on staff (who) provide the backbone of our meal programs. We have fitness experts who can customize a program for you. We have a lot of experts to communicate with you through live chats, e-mails or phone calls. We are here at the touch of your fingers."

The eDiets program costs $4.49 a week. There's a $25 cancellation fee if you cancel your membership before three months, Ofstein said.

Some 2 million people have participated in the site since it was founded in 1996, and the site promotes healthy weight loss of one to two pounds per week, Ofstein said.

The most popular features on the site are the more than 80 message boards where people chat with dieters similar to themselves. These include boards devoted to living with diabetes or for those on a low-sodium or lactose-free diet. There are brides-to-be boards, stay-at-home mom boards and new mom boards.

"We know diet, nutrition and fitness is the core to losing weight ... but community completes the puzzle," Ofstein said. "It gives the tools and motivation and support to face challenges and meet goals."

Beth Hubrich, a dietitian and director of nutrition communications for CaloriesCount.com, said the community aspect is necessary for people to stay motivated on their dieting program.

"There's a big difference in people who want to lose 10 pounds for cosmetic reasons and people who want to lose weight for health reasons," she said. "The nice thing about online dieting is there are support groups that can fit all kinds of needs."

Hubrich said the Calories Count program, which also encourages dieters to lose one to two pounds per week, is affordable and convenient. A membership costs $25 for six months or $45 for a lifetime.

"One of the things that is appealing is that we are all time-crunched," Hubrich said. "This is convenient for people who can't attend meetings (because) they can get information when it's convenient for them. Men also can feel uncomfortable talking about their weight and their weight-loss efforts. On the Web, they can be completely anonymous."

The Internet also can bolster the efforts of those who are already on a weight-loss program.

The Jenny Craig Web site can be used by current clients to complement their program, but also is available for nonclients to access message boards, chat rooms, journals and other tools, said Jennifer Holt, South Chicago market director for Jenny Craig.

The Internet tools are free, although only Jenny Craig clients can access the online menu planner.

The chat rooms and message boards are among the more popular features for users to share weight-loss challenges, offer each other tips and celebrate milestones reached, Holt said. Other popular Web site features include videos and blogs, success stories, recipes and news articles, Holt said.

Online dieting is not for everyone, cautions Charles Stuart Platkin, founder of Diet Detective and a nutrition and public health advocate.

"Online dieting seems to be promising," he said. "But it's easy to disengage in online dieting. The recipes and menus, can you follow them? Are you self-motivated? Don't be impressed by (a site's) bells and whistles if you are not going to use them."

Platkin said that while some people can participate in an online dieting program for about six to eight months, more often people follow the site for two or three months.

While the Internet can provide the anonymity that some self-conscious dieters need, it also can lack accountability because you don't have to answer to someone if you miss a meeting or a weigh-in, Platkin said.

Platkin said an online dieting program is worth a short-term try to see if the program fits your lifestyle. He said sharing tips, recipes and emotional support are among the Web sites' highlights. The social support also is a good feature in online dieting programs, he said.

"There is a place for them, and I'm sure they are helping people," he said. "These computer programs are only as good as what you put in. What will make you log on?"

http://www.southtownstar.com/

Why (most) authors and publishers need not fear online piracy

2008-04-03T08:28:00.000-07:00

In a dire article in London's Times yesterday, reporter Ben Hoyle opened with the self-evidently ludicrous statement that "book piracy on the Internet will ultimately drive authors to stop writing unless radical methods are devised to compensate them for lost sales." Internet piracy, no matter how pervasive, is not about to bring the worldwide production of literature to a grinding halt, just as rampant music piracy isn't stopping my neighbor's kid from playing his drum kit in the garage every day before dinner. But the piece does raise the real question of whether the best writers will continue to work to their full potential in a world where their main product can be had for free.

Tracy Chevalier, who wrote Girl With a Pearl Earring, chairs the UK's Society of Authors, and she recognizes that the Internet poses a very real danger for traditional publishing. Some of that is due to piracy, some of it is not, but Chevalier recognizes that the best response has to involve finding workable new business models for writers and publishers as the big advance/big blockbuster model changes in reaction to the web's ability to corral niche groups and small but passionate communities. Perhaps writers even need to stop charging for books.

"It is a dam that's cracking," she told The Times. "We are trying to plug the holes with legislation and litigation, but we need to think radically. We have to evolve and create a very different pay system, possibly by making the content available free to all and finding a way to get paid separately."

That sort of innovative thinking is likely to be far more productive in the long run than the sort of "sky is falling" rhetoric that opens the article. And it's not even clear yet that piracy is approaching the "rampant" stage... at least for fiction. Despite the premise that bestselling novels like the Harry Potter books are widely available online (which they no doubt are), it's hard to believe that millions of people are reading long-form fiction on computer monitors or even e-book readers like the Kindle, Reader, or iLiad. Actually, it's hard to believe that millions of people are reading much fiction at all; if they are, the publishing industry should be thrilled.

Nonfiction's troubles aren't made up

But fiction's share of the market has been dropping for years and is now largely the domain of female readers. Nonfiction dominates, and it's here that unauthorized online distribution of books poses the biggest threat. Cookbooks, travel guides, bringing-up-baby volumes—all have value in small chunks that are easily read onscreen. In fact, Chevalier admits to doing this herself.

"It's hitting hardest the writers who write books that you dip in and out of: poetry, cookbooks, travel guides, short stories—books where you don't have to read the whole thing," she said. "Cookbook authors are really struggling. I do it myself—if I want a recipe I go online and get it for free."

Perhaps this explains her forward-looking approach to dealing with the problem. If grabbing a recipe online is so convenient that even the boss of the Society of Authors does it, then questions about law become almost secondary. Given a value proposition that compelling, people will continue to get their recipes online. While fighting it may work in the short term (though it probably won't; see the music industry for an example), the longer-term solution is clearly to monetize this behavior so that those who give of their time and expertise to develop a superb eggplant and spinach risotto can get paid enough to continue to do so.

Publishing's Brave Digital Future™

Publishing has been, in many ways, a fortunate industry. It has had the luxury of watching the music and movie businesses handle similar content issues for years, and only recently has it faced similar problems. But that doesn't mean it knows what to do about them; as industry insiders we've spoken to admit, every publisher and author has a different vision of the future and a different strategy for making a living in our Brave Digital Future.

Those who do long-form fiction still have time to figure this out, but for the short-form folks, the time for action is here. Apart from the obviously illegal outlets, two big worries are Google and Amazon, with their Book Search and Search Inside the Book functionality, respectively. Both services are simultaneously feared and loved for their ability to drive sales... but the worry that they could expose too much content, cannibalize full volume sales, and cede even more control to non-publishers like Amazon.

Without a popular and workable system for micropayments, there's still no good way for most Internet users to pay (for instance) a quarter for legal access to a particular recipe, and it's not clear that most publishers would want to do this, anyway. Wedded to the book format like the music business has been wedded to the album, the temptation is to see such piecemeal sales as cannibalizing a larger revenue stream, though publishers have in fact begun to experiment. Such fears have been driving the Authors Guild lawsuit here in the US against Google's service, and the group also expressed concerns back in 2003 when Amazon launched its own search service.

textbook on a screen? Swedes would

Even longer-form works may start to be traded online, too, as e-book readers grow in popularity. Expensive books, such as textbooks, might also cost enough to make the inconvenience of not owning a physical copy worth it. We've already seen the launch of the Student Bay in Sweden, a site modeled on The Pirate Bay that hosts full scans of (expensive) Swedish academic books. And as far back as 2003, copies of The Order of the Phoenix were available in full online. And even before that, authors like Harlan Ellison saw some of their work show up in Usenet groups.

The obscurity curse... and cure

But how many novels are popular enough that they might spawn Harry Potter-like levels of interest? (Short answer: none.) Leaving aside the tiny pool of big-name authors, the truth is that nearly every writer in the world suffers from the opposite problem: lack of a reading public. As Tim O'Reilly famously pointed out in a 2002 essay on publishing, obscurity is a far bigger threat to most content creators than is piracy.

Authors should be able to choose how their work is available, of course, and not all will want it distributed freely on the Internet. But plenty of people will. As someone currently pursuing the tortuous path to publication with a novel of my own, I can vouch for O'Reilly's statement about obscurity, and I've also learned more than I wanted to know about literary agents, the big New York houses, the committees that evaluate any novel's potential sales, and the dangers of being labeled a "male author" in the minds of publishing execs.

Given the difficulty of breaking into print in the traditional way, the Internet looks to many aspiring authors like a powerful new way to distribute content and find an audience; it has promise, not peril. While cash is important (we all need to put diapers on our kids), selling paper copies of books certainly isn't the only way to collect, especially in the early stages of a literary career.

Just ask Cory Doctorow, who has made his work freely available for years and has written eloquently of the ways that increased recognition translates into physical book sales, speaking fees, and jobs at schools and universities.

Yes, authors should be in control, but they shouldn't be afraid. Business models will no doubt change as they have in other content industries, but writing and writers won't disappear so long as demand for the product exists. In fact, writers should be rejoicing at the huge advantage they have over other media: readers have an "emotional bond" with the medium of paper and have no plans to stop buying it.

http://arstechnica.com/

A recipe for healthy living

2008-04-03T08:25:00.000-07:00

On a damp Wednesday morning in Bristol's 'deprived' Southmead, a normal, yet extraordinary, event is taking place. A group of young boys are cooking for 40 elderly people at a local community centre.

The 12- and 13-year-olds have been to a friend's funeral this morning, yet emotions are put to one side and their chicken casserole is a big hit with the older members of the community.

The boys are pupils of Francine Russell who runs the 'Cooking from Scratch' project. Russell became increasingly aware of the extent to which many people lack the know-how, confidence or experience to feed themselves healthily and within a budget.

In 1997, she began to design courses for the voluntary sector and these have evolved into the Cooking from Scratch programme, developed with partners Bristol city council's food safety team, the local PCT and the food standards agency. The classes are geared towards young mums, excluded pupils and other hard-to-reach groups in Bristol.

The emphasis is on a healthier approach to cooking, eating and living. However, the first challenge for Russell is getting people attend. "You cannot put a poster on a wall," she says. "I have to visit projects and meet people; that connection is important and really works. Plus, if I can I get students' mobile numbers I will text them the night before to remind them to come the next day."

The classes encourage and teach the participants to plan, prepare and cook balanced, simple, interesting and affordable meals for themselves at home. The lessons develop awareness of food groups, eating a balanced diet, food labelling and food hygiene. Russell provides them with well-presented, colourful and appropriate recipes designed to use at home.

Dishes include homemade pizzas, smoothies and a range of foods from around the world, including Italian, Thai and Indian food. Or, as 14-year-old Saskay puts it: "I learned to cook different food other than my culture."

Once the meals have been cooked, they are taken home to be shared with family and friends.

Russell checks that ingredients are readily available in the area she is delivering the course in. "I go to the local Lidl or Asda before a class starts. It is often a process of introducing the class to new things, such as fromage frais or pesto, which are available to them but they won't have ever tried," she says.

Depending on the group, she may start by showing them how to cook food that they are familiar with. With teenagers, she would typically cook food they know in a pre-prepared form and then cook it fresh. "I would cook chicken nuggets from scratch, with fresh coleslaw and a banana and strawberry smoothie," explains Russell. This will nearly always be the first time the class will have made an association between a real chicken and a nugget. "Plus, these nuggets are 100% chicken compared to the 33% in a frozen nugget, which they are always surprised to learn," she adds.

Wary of the TV-style diet makeover approach, Russell is realistic about the level of impact the courses have. "Price and time is the issue. I don't argue with mums who say they don't have time. I just say 'ok, so do it once a week'. I know that they would love to do it everyday if they could."

One young mum, Stevie, comes straight to the point in her assessment of the class. "I really enjoyed this cooking … learning more things in my life. It's been fun," she says, before heading back to the new friends she has made.

It is not only young people that can learn these new cooking skills says Russell: "Older people often lose the desire to cook, especially if they are only cooking for one. Meeting new people and learning some new recipes gives them a fresh outlook and motivates them again."

The next classes are aimed at getting the healthy cooking message even further afield, with classes for key workers who will then be able to reproduce the classes on a greater scale.

Back at the community centre, the young learners are unknowingly part of a shifting social trend. "I believe Jamie Oliver has changed it all big time – there have been loads of boys coming forward in the past three years. They keep their hoodies on, of course," Russell says with a wry shrug. "But I think all of those celebrity chefs are good role models for them. I couldn't have got the boys in to classes without them. They have got kids interested in food, which is great."

The older members of the community centre have enjoyed the event so much that they are inspired to get up for some impromptu ballroom dancing.

http://www.guardian.co.uk/

Dazzling Asian chef downsizes recipes for home cooks

2008-02-15T03:52:00.000-08:00

The following review is by a reader who was given a cookbook from the Times. The included recipes were selected and prepared by the reader.

As a fan of cooking shows, including "Iron Chef America," this cookbook caught my eye. With full-color photos of each dish, displaying some amazing food too pretty to eat, it is inspiring. Intimidating, too. But skimming through the book, I found some familiar Asian dishes. What I thought I would do was to compare his version with ones I was more familiar with cooking. After taking the book home and really reading the recipes, this seemed to be a greater challenge.

Ma Po Tofu is a saucy dish of ground pork and tofu often found in Cantonese restaurants. Morimoto compares his Tofu and Spicy Pork Sauce to this dish. My recipe gets its flavor from soy sauce, oyster sauce and sesame oil, ingredients not on his ingredient list, except the soy sauce. Although my version is faster to make, Morimoto's version is more flavorful, spicier and different than most Ma Po Tofu. I used chicken stock instead of Shanton Broth (the Shanton Broth, used in his restaurants, likely adds to the richness, but was more of an undertaking than I was up for).

Morimoto describes his style as "global cooking for the 21st century" rooted in traditional Japanese dishes. He relates an oft-heard comment from diners: "We love what we've eaten, but it is not Japanese food." With ingredient lists going well beyond soy sauce, sesame and mirin, I know what they mean.

His recipes bring forth new and unexpected flavors.

Some dishes, such as Sugared Salmon, Snapper Chips or Red Miso Souffle and Vanilla Ice Cream with Lobster Sauce, remind me of Morimoto on "Iron Chef America." One playful dish is Eggplant Shigiyaki Morimoto Style, his version of Eggplant Parmesan, minus the parmesan. Red miso sauce and ground chicken sub for a tomato meat sauce. Mozzarella and miso sounded a little too fusion, but it did work.

With more than 125 "accessible" recipes, the book is intended for the home cook. Each is introduced and clearly formatted. I tried a number of dishes, each delicious; however, even one he describes as a simple weeknight dish was pretty involved. Maybe I shouldn't have given my sous chef the night off? One other caution: Some ingredients, such as American wagyu beef, are hard to find or expensive, though he does offer mail-order sources.

For Iron Chef Morimoto fans, the book describes his life path and rise to fame. And for serious cooks, Morimoto shares a great deal of knowledge. Sushi and sashimi preparation have step-by-step photos and explanations of techniques. In other sections, he imparts useful information on some of the staple components of Japanese food, including rice, soy sauce, tofu and sake.

Although this may not be the first book to turn to for a quick dinner, it is worth the time and the effort for a delicious treat.

Want to be a critic? We'll give you a new cookbook to review. Contact nboer@bayareanewsgroup.com.

Tofu and Spicy Pork Sauce with Crispy Fried Rice

Serves 4

Everyone loves this recipe, which they know from Chinese restaurants as Ma Po Tofu. It's a versatile dish, which here is served over Crispy Rice. You could also serve it over noodles. For a change, I sometimes like to fry cooked rice until it's crispy and sprinkle it on top, instead.

1 large or 2 medium dried shiitake mushrooms

1 tablespoon vegetable oil

1 tablespoon finely chopped garlic

1 tablespoon finely chopped peeled fresh ginger

1 scallion, white part only, finely chopped

1 tablespoon finely chopped bamboo shoot

1 tablespoon finely chopped celery

12 ounces ground pork

1 cup Shanton Broth (see recipe) or chicken stock

1 tablespoon red miso

1 tablespoon Chinese hot chile sauce (tobanjan)

1 tablespoon sugar

1 tablespoon soy sauce

2 teaspoons cornstarch, dissolved in 1 tablespoon water

1 pound firm tofu, diced

Crispy Rice (see recipe)

Sesame oil, for garnish

Scallion sliced for garnish

1. Soak the shiitake mushrooms in hot water to cover until soft, about 20 minutes. Drain and squeeze to remove as much liquid as possible. Remove the stem and finely chop the mushroom cap.

2. In a large skillet, heat the oil over medium heat. Add the garlic, ginger, white part of scallion, bamboo shoot, celery and chopped shiitake mushroom. Cook, stirring often, until the garlic is tender, 2-3 minutes.

3. Add the pork, raise the heat to medium-high, and saute, breaking up any lumps of meat with the side of a spoon, until it is cooked through with no trace of pink, about 7 minutes. Add the Shanton Broth, red miso, tobanjan, sugar and soy sauce and bring to a boil. Stir in the dissolved cornstarch and cook, stirring, until thickened, about 30 seconds. (The pork sauce can be made up to 1 day ahead, cooled, covered and refrigerated. Reheat gently in skillet.)

4. Shortly before serving, add the tofu to the pork sauce, and stir gently to mix. Cook until it is heated through, about 3 minutes. Serve in bowls with the Crispy Rice. Top with a drizzle of sesame oil and a little sliced scallion.

Per serving: 420 calories, 33 g protein, 11 g carbohydrates, 27 g total fat, 8 g saturated fat, 80 mg cholesterol, 760 mg sodium, 1 g fiber. Calories from fat: 60 percent.

-- Staff analysis

Crispy rice

Makes about 1 cup

2 cups steamed rice

Vegetable oil for deep-frying

1. Preheat the oven to 200 degrees. Line a baking sheet with parchment or waxed paper. Spread out the rice on the sheet. Bake for 1 hour, stirring occasionally. Turn off the heat and let the rice continue to dry in the oven at least 8 hours or overnight. Set the dried rice aside at room temperature for up to 12 hours until ready to fry the rice.

2. To fry the rice, heat about 2 inches (5 cm) of oil in a large saucepan. In batches, carefully add a handful of rice to the oil and fry until golden, about 2 minutes. Using a fine wire mesh skimmer or a heatproof (no plastic) wire sieve, scoop out the rice and drain on paper towels.

Nutritional content dependent on amount of oil absorbed.

Shanton Broth

Makes 3 quarts

This clear liquid is the all-purpose meat stock used in my kitchens. Instead of using just one meat, I combine chicken, beef and pork for a stock with a depth of taste and supple body. Longan is a tropical fruit similar to lychee.

11/2 pounds fresh ham, trimmed of fat and sinew, cut into 11/2-inch pieces

1 pound chicken thighs or drumsticks, chopped into large pieces with a cleaver

1 pound pork neck bones

1 pound beef shin

2 teaspoons dried longan

2 pieces dried citrus peel, about 1-inch square inch

8 white peppercorns

1. Bring a large stockpot of water to a boil over high heat. Have a large bowl of ice water nearby.

2. Add the ham and cook until the water comes back to a boil. Using a large wire skimmer or slotted spoon, transfer the ham to the ice water to cool down immediately. Remove the blanched ham from the ice water and drain in a large colander.

3. In separate batches, repeat the blanching and shocking in ice water with the chicken, pork neck bones and beef shin (two pots of boiling water come in handy here to speed up the process). This step removes the blood and excess fat from the meat and helps create a clear stock.

4. Rinse the meat in the colander and clean the stockpot before returning the meat to the stockpot. Add fresh cold water to cover the meats by 1 inch. Bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce the heat to low and simmer, skimming whenever needed, for 4 hours. Add the longan, citrus peel and peppercorns and continue simmering for 2 hours longer.

5. Strain the stock in a chamois or colander over a large bowl sitting in a larger bowl of water. Cool. Transfer the stock to covered containers. Refrigerate up to 3 days, or freeze for up to 2 months.

Nutritional content too variable for meaningful analysis.

Eggplant Shigiyaki Morimoto-Style

Serves 4

1/2 pound ground chicken

2 tablespoons vegetable oil, plus more for frying

2 cups Red Miso Sauce (see recipe)

2 tablespoons sake

2 tablespoons soy sauce

3 or 4 small Italian eggplants (11/4 pounds)

4 ounces fresh mozzarella, thinly sliced

1 tablespoon minced chives

1. Preheat the oven to 375. In a medium skillet, cook the ground chicken in 2 tablespoons of oil over medium heat, stirring to break up the meat, until the chicken turns white and is cooked through, about 2-3 minutes.

2. Add the Red Miso Sauce, sake and soy sauce to the pan and cook for 2 minutes. Remove from heat.

3. Peel the eggplants and cut into slices 1/2-inch thick. Pat dry with paper towels. In a deep fryer or heavy saucepan, heat 2 inches of oil to 340 degrees.

4. Add the eggplant to the hot oil in 2 to 3 batches without crowding and fry until just tender and lightly browned, about 2 minutes. With a skimmer or slotted spoon, transfer the cooked eggplant to a strainer. Pour 1 cup of boiling water over the fried eggplant to remove excess oil. Pat dry.

5. Add the eggplant to the miso sauce and toss to coat completely. Spread out the eggplant in a 1-quart (1 liter) gratin or shallow casserole, or divide among 4 individual ramekins. Top with mozzarella. (The recipe can be prepared to this point up to a day in advance.)

6. Bake for 5 to 7 minutes, or until the cheese is melted and lightly browned. Garnish with a sprinkling of chives.

Per serving (not including fry oil): 480 calories, 30 g protein, 44 g carbohydrates, 19 g total fat, 4.5 g saturated fat, 120 mg cholesterol, 3,000 mg sodium, 5 g fiber. Calories from fat: 35 percent.

-- Staff analysis

Red Miso Sauce

Makes about 11/2 cups

1 cup red miso

3 tablespoons mirin

6 tablespoons sugar

1 egg yolk

1. In a stainless steel bowl, combine the miso, mirin, sugar and egg yolk. Whisk together until well-combined. Set over a pan of simmering water and whisk constantly until the sugar is dissolved and the mixture is warm, 8 to 10 minutes. Remove from the heat.

2. If not used at once, transfer the Red Miso Sauce to a covered container and refrigerate for up to 5 days.

Per serving: 290 calories, 11 g protein, 46 g carbohydrates, 6 g total fat, .5 g saturated fat, 70 mg cholesterol, 3,950 mg sodium, 2 g fiber. Calories from fat: 21 percent.

-- Staff analysis

# BOOK: "Morimoto: The New Art of Japanese Cooking" ($40, DK Publishing, 272 pages).

# AUTHOR: Masaharu Morimoto was born in Hiroshima. He was trained as a sushi chef, opened his own restaurant in Philadelphia in 2002 and a second in New York City in 2006. He has been an Iron Chef in both Japan and America.

# REVIEWER: Laura Takeuchi of Walnut Creek works at a nonprofit agency providing senior services in the East Bay.

http://www.contracostatimes.com/foodandwine/ci_8248797

Fine dining is easy to do at home

2008-02-15T03:49:00.000-08:00

LEHI — To bring the flavor of fine dining into your home, just give the food the freedom to be what it is.

According to Market Street Grill chef Ty Fredrickson, that's really the secret.

"Try to let the food be what it is," Fredrickson said at a recent cooking class at Thanksgiving Point's Emporium Kitchen.

Fredrickson said that includes tossing aged spices like pepper and oil.

He suggests using sea salt without iodine — iodine gives salt a bitter flavor — and freshly ground pepper.

"Black pepper lasts about nine months. After that, it loses sweetness. We throw ours away after one week," he said.

Fresh basil and fresh parsley, cut coarsely and added to a recipe, enhance the natural flavors, he said.

He also recommended roasting garlic cloves in a cup of oil and storing them in the refrigerator until needed in a recipe.

The oil of choice is canola because it has a high flash point and is neutral in flavor. "Stay away from palm oils and never cook with extra-virgin olive oil," he said.

Asparagus should be blanched for 90 seconds and then shocked in ice water for good color and crispness, he said. The same for green beans. Blanched vegetables then only need to be warmed before serving.

Fredrickson shared a number of recipes during the class, all the while emphasizing that the quality of ingredient, the freshness and the care given to the ingredients make all the difference.

"People will say, 'He doesn't act like he cares about the recipe.' I don't. I care about the food,'" Fredrickson said.

He featured several seafood entrees. One is for shrimp scampi made with Heinz 57 Steak Sauce:

http://deseretnews.com/article/1,5143,695252519,00.html

Chef Keneipp turns out lights in 'Kitchen' for last time

2007-12-30T08:27:00.000-08:00

NOBLESVILLE -- Steve Keneipp, chef of The Classic Kitchen for 28 years, created his last menu, served his last meal and waited on his last customers.

Keneipp -- whose patrons came to expect to be smothered with attention -- closed his charming restaurant at 610 Hannibal St. on Saturday.
New owner Tanya Marshall, also owner of the Heavenly Sweets bakery in Noblesville, had planned to reopen the restaurant under a new name but said Thursday she will remodel it into a bakery production kitchen.
Keneipp's last menu featured tomato, gin and almond soup; maple-glazed duck; a classic Julia Child chicken divan crepe -- "I knew Julia for about 15 years, so she needed to be a part of this" -- and a turtle sundae, an original dessert he makes with homemade caramels, chocolate and Native American pecans.
"I wanted to revisit all of those things people are interested in having one last time," said the downtown Noblesville resident, who's traveled the world, then developed dishes that he served with a personal story on how they were created.
"We always enjoyed hearing about his travels," said Noblesville's Carole Longardner. She and her late husband, Dick, would go to The Classic Kitchen for many special occasions. They loved Keneipp's food, the way he presented it and his detailed descriptions of the ingredients he used in the dishes of the ever-changing menu.
"It was truly one of those spots in Noblesville that was culturally beautiful and a just a lovely experience every time you went," she said.
"There isn't any place like it," said Noblesville's Annie Cook, who's been a customer since the beginning. She had her annual Christmas lunch "with the girls" there on Dec. 21.
"The food is exquisite, scrumptious, absolutely out of this world," said Cook. Her favorite dish was Keneipp's rich Tahitian vanilla ice cream.
"We're very happy for Steve, that he's going to be able to try some new things, because it's been a lot of hard work for Steve. But I'm very sad for me," said Cook, who loves attending his cooking classes. At the most recent one, Keneipp shared his favorite holiday recipes during five sold-out nights.
Keneipp learned to cook from scratch from his mother while growing up in Vincennes.
After nearly three decades running his restaurant, he's ready to start a new chapter: relaxing, traveling to Brazil and the Caribbean, and writing culinary articles about his itinerary. Keneipp said he also plans to write a cookbook.
With all of the recipes he's shared through the years, Keneipp said, "I'm definitely going to be out there in a lot of homes."

http://www.indystar.com/apps/pbcs.dll/article?AID=/20071228/LOCAL/712280314/1015/LOCAL01

Call for Short Articles on Anarchism and Decadence

2007-12-30T08:25:00.000-08:00

Calling all Anarchists and Anarchist-Friendlies! You are invited to submit a short (1000 words or less) article for the next LV Night Review on the topic of the intersection between anarchism and decadence. Feel free to address the topic directly or simply write to whatever feels relevant to you. We have all sorts of people writing all sorts of things, from diy spa recipes to celebrity gossip to gentleman etiquette to theoretical anarchist analysis so don't be afraid to just submit something. This is an anarchist publication, so write whatever you fucking feel like, just send it to louisvuittonnight@gmail.com by January 17th!

December 18, 2007

Call for Short Articles on Anarchism and Decadence: Deadline January 17, 2008

***CALL FOR SUBMISSIONS***

Calling all Anarchists and Anarchist-Friendlies! You are invited to submit a short (1000 words or less) article for the next LV Night Review on the topic of the intersection between anarchism and decadence. Feel free to address the topic directly or simply write to whatever feels relevant to you. We have all sorts of people writing all sorts of things, from diy spa recipes to celebrity gossip to gentleman etiquette to theoretical anarchist analysis so don't be afraid to just submit something. This is an anarchist publication, so write whatever you fucking feel like, just send it to louisvuittonnight@gmail.com by January 17th!

The LV Night Review is the companion publication of Louis Vuitton Night monthly variety show known as "Denver's Most Elegant Anarchist Variety Show," for more info on the show, check out myspace.com/louisvuittonnight. The LV Night Review is published monthly so if you can't make this deadline, don't despair! Just email us to get on the LVN Writer's Email-list and we'll keep you posted about the next theme.

***BACKGROUND***
If you're still lost here's a little background and focus questions:
For anarchists during the last turn of the century the debate between anarchism and decadence was a point of serious division.

Everyone knows that Oscar Wilde represented the union of decadence and anarchism best. But, did you know that he believed that decadence was the best expression of elegance, art and politics free from moral, political and religious coercion? He purposely emphasized the term "decadence" because he embraced all the negative connotations of the Dandy (or the vapid artist hipster) and felt that it was in the interest of anarchism to be the worst possible "citizen." The Dandy was the extension of this theory, a wholly depraved and self-centered person that was, in a word, ungovernable. The decadent movement surrounding Wilde helped to create a dynamic cultural movement that was pivotal in the anarchist rebellions of the 20's and 30's, in helping to create a social atmosphere that was anarchist friendly to providing material support for anarchist projects and anarchist uprisings. On the other hand, many anarchists criticize this philosophy as leading to an apolitical hipster-like population that is more apt to profit off revolution than contribute to it. Where do you stand?!

***FOCUS QUESTIONS***
You may choose from these questions, but don't bite off more than you can chew. You know what you think, so just make it work!

Which is more relevant to you, anarchism or decadence, and is there a time or a place when the two merge?
In an anarchist society what would decadence look like, or would it exist at all?
What are some specific strategies that anarchists can learn from the decadence movement?
Are there any failures that you have witnessed within the anarchist movement that could be avoided with a little dandyism?
When does decadence go too far and should anarchists be worried about the message of decadence?
Or simply write about personal examples of decadent anarchism or anarchic decadence.

http://www.infoshop.org/inews/article.php?story=20071228152816325

Readers weigh in on changes at The N&O

2007-12-30T08:23:00.000-08:00

Your turn: Last Sunday's column discussed the elimination of movie summaries from the Channels section, as well as other N&O initiatives to save expense and shift more content to the paper's Web site, www.newsobserver.com. Here are some readers' reactions, excerpted:

l l l

I read your article in today's paper titled, "Worries about the shrinking newspaper." I just wanted to say I think that in some ways, it is actually a good thing that the paper is shrinking. Although I am a Web programmer and spend most of my day online, what I value about the print edition is that I can scan through the main section and the City & State section to find articles about local transportation and land-use issues. I end up recycling the entire remainder of the newspaper without giving it more than a cursory glance. I feel bad about wasting so much paper, so a thinner paper will make it easier for me to justify subscribing to The N&O. -- STEVEN WATERS, Raleigh

l l l

I think the whole attitude of economizing yourself back into newspaper prosperity is about like the tale of the farmer who wished to economize by feeding his mule corncobs instead of corn. It is said the old mule began to like the corncobs about the time he died of starvation. I hope we are not the mule to your farmer.

My daughter, who is a guidance counselor in the Triangle area, says some of her high school students get their news from the likes of Jon Stewart and Stephen Colbert. And a very few years from now, they will be given the right to vote. May God help us all. -- JOHN BISHOP, New Bern

l l l

I understand the need to reduce cost, but how about a compromise? Wouldn't it be possible to include [movie listings] on The N&O Web site and regain some of the perceived lost value? I suspect the cost to do that would be negligible and that most of the people who miss this feature are computer-literate. -- TERRY TENHOUSE, Chapel Hill

l l l

Your article resonated with us. For some time we've been noticing (and grumbling) about the gradual decimation of the editorial/text content of The N&O, while the percentage of the page area containing advertisements (which mean little or nothing to us) continues to increase. And the recent "retirement" of several columnists that we followed regularly has left a void that is yet to be filled. -- RAOUL & JERRIE LEUTERITZ, Fearrington Village.

l l l

Unless means are found (a) to continue the financial support of multiple (and competing) suppliers of real reporting and (b) to ensure that such reporting continues to be read or seen by a broad enough segment of the populace to create a national "information consensus," we will end up effectively lacking a Fourth Branch to keep the other three honest.

A society without accountability for government or corporations is a prospect I don't even want to think about. And though we're still blessed with McClatchy [owner of The N&O], the [New York] Times and many more suppliers of what we need to know, I worry that we're already somewhere along that road. You don't always know what you needed to know before it's too late. -- ANN THACKREY BERRY, Raleigh

l l l

The downsizing is unfortunate. The quality is also being compromised. Two pages for a barber retirement is excessive. A short column would have been adequate. This is just a sample of many other articles from time to time. Your column, and other staff writers could be shortened. Particularly when the content is biased in favor of the paper. -- HOWARD CUNNINGHAM, Raleigh

l l l

I love my N&O .... Love my paper. Love to flip the pages, love to cut out the recipes, love to send articles to my mother. I miss that part of Channels too, but that's the way life goes. -- DOT RICE, Raleigh

l l l

You and I both know a tremendous amount of resources are being diverted to online publication of the news. Any story in the daily paper is generally found online the day before it reaches print. Frankly, I think The N&O is making a tactical error in judgment by opting to rely on the Internet as the future prime source of reader captivation. To be honest, when I check online I usually gravitate toward CNN, Fox News or Yahoo for any stories I might find interesting enough to click on. I do, however, rely on the local print paper to fill in the other gaps. ... -- BOB SULLIVAN, Raleigh

l l l

As to The N&O receiving only "about two dozen complaints ... out of a Sunday circulation of more than 200,000," the nature of complaints is complex. Some people, such as myself, complain when we truly care about a business and wish for it to improve because we want it to survive. Other times we do not complain because we do not care whether the business disappears, or more cynically while we care about the business, we do not believe that our complaint will do any good. In that regard, I feel that this e-mail is a complete waste of my time, but I am breaking one of my rules of complaining and sending it anyway. -- EDWARD H. WILLIAMS, Raleigh

http://www.newsobserver.com/opinion/columns/story/852441.html

Recipes Article

2007-12-30T08:20:00.000-08:00

With a new year will come two additions to the Herald-Republic.

The first actually arrives on New Year's Day -- Relish magazine, which will be included in your newspaper on the first Tuesday of every month.

Relish is not about celebrity recipes or where the stars dine. Instead, its goal is to celebrate America's love of food. From Wisconsin's cheesemakers to New Mexico's chile pepper farmers, the stars in Relish are the folks who make our food great.

Some of the notable elements of the January issue include:

* This & That -- Highlighted in January: Zinfandel grape juice, a cookbook focused on the bundt cake, cherries, a recipe for the Tunnel of Fudge Cake and the perfect diet book for eating out.

* Good Food Fast -- Chicken Dinner: January is a time for frugality both for our pocketbooks and in the kitchen. This article shares a comforting chicken dinner that's perfect for wintry evenings. Recipes include Salad with Orange Cumin Vinaigrette and Braised Chicken with Fire-Roasted Tomatoes.

* The Healthy Table -- The Power of Green: This article focuses on nutrient-rich spinach and features the recipes for Spinach Pesto and Stir-Fried Spinach.

* New American Farmer -- Apricot Heaven: Relish shares the story of Apricot King Orchard, part of the Santa Clara Valley's agricultural area, and its staple crop. Recipes include Apricot and Lamb Tagine, Apricot Meatloaf and Dried Apricot Pie.

* Entertaining -- Super Bowls: Just in time for the big game party, this recipe for Dried Cherry Chili can be made ahead of time and isn't your normal football party fare.

* Marketplace -- Must-have spices: ground turmeric, whole cloves, ground coriander, whole green cardamoms, whole black cardamoms and garam Masala.

We are adding features and recipes from Relish to the Wednesday Taste section, too. And more Relish recipes and tips are available at www.relishmag.com.

The next addition will arrive four days later, when American Profile magazine becomes a part of your Saturday newspaper.

American Profile was created about seven years ago by Publishing Group of America as a weekly magazine that tells the stories of small towns and big cities, ordinary people doing extraordinary things and both the common and uncommon events that bring us together and make a positive impact on our lives. Since its debut in 2000, it has become a weekly part of nearly 1,350 newspapers across the country.

Included in American Profile on Saturday will be:

* Acts of Kindness 2007 -- Readers describe the generous acts of friends, neighbors, family and anonymous individuals who lent a helping hand to someone in need.

* Hometown Hero: Blankets of Love -- Denise Dee's love of crocheting gained a new purpose when she began making blankets to give away to children in need. Her generosity has spread with her organization, Cover Me With Love, which puts knitters to work throughout the country to help critically ill children, homeless shelters, children of teenage mothers, and families in need.

* Health: Managing Medications -- This story offers advice on how to manage multiple medications, including information on avoiding drug interactions, and tips on how to save money on prescriptions

* And more recipes. This issue offers Spicy Chicken Soup and Carolina Chicken and Collard Greens Stew.

http://www.yakima-herald.com/page/dis/290641615618244

Weight Loss Recipe: Fish In Orange Sauce

2007-11-16T04:23:00.001-08:00

Lean protein is your diet is essential to weight loss and weight maintenance. Fish is an excellent source of lean protein as it is lower in fat that red meats.

Long term weight loss isn't about hunger, misery and crash dieting. It's a whole new way of learning to prepare nutritious food that your body needs and enjoys. "Fish in Orange Sauce" is one of a range of hunger fighting, low fat recipes to assist you keep your weight under control. This irresistible, no-hassle meal will help you reach your weight-loss goals - while making mealtime a real treat.

Variety is an essential element of any successful health program. If you get bored with foods, you're much more likely to abandon your program altogether. Each main meal should be accompanied by an exciting range of colorful vegetables.

Fish in Orange Sauce (serves four)

Ingredients
Juice of 2 oranges
Juice of 1 lemon
1 teaspoon margarine
¼ teaspoon black pepper, coarsely ground
4 fillets fish
small quantity of plain flour

Directions
1. Place juices, margarine and pepper in pan.
2. Cook until slightly reduced.
3. Dust fish with flour.
4. Add to sauce and poach until just cooked, turning once.
5. Lift out onto serving plates. Spoon sauce over the fish.

Nutrition per serve
166 calories, carbohydrate 4g, protein 27g, fat 4g.

Kim Beardsmore is a weight loss consultant whose business operates across 60 countries. Tons of recipes, articles, resources, free newsletter and more to help you lose weight and keep it off forever. Estimate your healthy body weight or receive a free weight loss consultation at http://www.weight-loss-health.com.au

Weight Loss Recipe: Whole Fish In Ginger Sauce

2007-11-16T04:22:00.004-08:00

Lean protein is your diet is essential to weight loss and weight maintenance. Fish is an excellent source of lean protein as it is lower in fat that red meats.

Long term weight loss isn't about hunger, misery and crash dieting. It's a whole new way of learning to prepare nutritious food that your body needs and enjoys.

Instead of high calorie, fatty sources - use spices to provide flavorsome, exciting meals your whole family will enjoy. "Whole Fish In Ginger" is another recipe in a range of hunger fighting, low fat recipes to assist you keep your weight under control. This irresistible, no-hassle meal will help you reach your weight-loss goals - while making mealtime a real treat.

Variety is an essential element of any successful health program. If you get bored with foods, you're much more likely to abandon your program altogether. Experiment with spices to find exciting alternatives, and each main meal should be accompanied by an exciting range of colorful vegetables.

Whole Fish in Ginger (serves four)

Ingredients
1kg (2lb) fish fillets (approx)
2 teaspoons chopped fresh ginger
1 clove garlic, crushed
¼ cup (60ml) soy sauce
juice of 1 lemon
¾ cup (190ml) dry white wine
4 spring onions, sliced lengthways
lemon slices for garnish

Directions
1. If there is skin on your fish, score the skin with a knife.
2. Place fish on its side in a flat dish.
3. Combine remaining ingredients to make a marinade, and pour over the fish.
4. Bake the fish, uncovered, in a 180C (350F) oven for 20 minutes or until fish flakes when tested with a fork. Baste frequently with the marinade during cooking. Alternatively, cover with plastic film and microwave on high for approximately 10 minutes.
5. Serve the fish whole with cooking juices and garnished with lemon slices. Accompany with boiled rice and a green salad.

Nutrition per serve
119 calories, carbohydrate 1g, protein 22g, fat 3g.

Weight Loss Recipe: Oven Fried Chicken

2007-11-16T04:22:00.003-08:00

Enjoy the sensation of fried chicken without the extra calories of deep frying. This recipe is sensational either hot or cold and is great for taking to work to avoid the unwanted 'canteen calories'. Oven fried chicken is an excellent choice for those for those wanting to lose or maintain their weight.

Long term weight loss isn't about hunger, misery and crash dieting. It's a whole new way of learning to prepare nutritious food that your body needs and enjoys. We've selected a range of hunger fighting, low fat recipes to assist you keep your weight under control. These irresistible, no-hassle meals will help you reach your weight-loss goals - while making mealtime a real treat.

Oven-Fried Chicken (serves two)

Ingredients

Vegetable oil spray
1 cup high fiber breakfast cereal
2 teaspoons 33% reduced sodium chicken bouillon
1 tablespoon very low sodium chicken bouillon
black pepper to taste
chili powder to taste
1 teaspoon canola oil
2 egg whites, slightly beaten
8 oz or 250g skinless chicken breast

Directions

1. Preheat over to 180C (350F). Coat a cookie sheet with vegetable oil spray.
2. In a food processor, combine cereal, both types of bouillon, chili powder and pepper. Process until it is fine ‘meal’. Alternatively, crush the cereal with a rolling pin or other means. Be sure it is exceptionally fine. Place in a small, flat container.
3. In another small, flat container, whisk together the oil and egg whites.
4. Cut chicken into strips and dip into egg-oil mixture. Then dredge in cereal meal, coating each strip well.
5. Place each strip on the cookie sheet and coat tops of strips with vegetable oil spray.
6. Bake for 30 minutes.

Nutrition Per Serve
285 calories, carbohydrates 24g, Protein 38g, Fat 7g

Zucchini Carrot Salad

2007-11-16T04:22:00.001-08:00

Summer is nearing and it is time to start thinking about serving succulent garden grown or farm fresh salads. This zesty Zucchini Carrot Salad recipe is certain not to disappoint you or your guests as it is an attractive meal to dish out after a hot summer's day! No cooking is involved; consider serving it with bread, if so desired.

Ingredients:

1 {one} bunch of romaine lettuce, cut into quarter sized pieces

1 {one} medium head iceberg lettuce, cut into quarter sized pieces

2 {two} medium or one large zucchini, sliced thinly

3 {three} green onions, sliced

1 {one} can -- 6 oz. of pitted ripe olives, small, drained

1 {one} cup thinly sliced or chopped carrots

1/2 cup grated Parmesan cheese

1/2 cup of finely chopped bacon

1/2 cup of Italian dressing

Directions:

Toss all the ingredients together in a large bowl except for the salad dressing and the chopped bacon.

Pour dressing over the salad and toss.

If desired, sprinkle liberally with bacon.

Servings:

6 to 8 people

Substitutions:

Select imitation bacon, low calorie Italian, Caesar or Greek dressing

Another option:

You could also consider adding basil, parsley and cherry tomatoes to the salad to give it a richer, more robust Italian flavor:

If Desired, Add:

1 {one} cup of cherry tomatoes, halved

1 {one} tbsp. of parsley

Sprinkle crushed, dried basil over the salad

Matt manages the Corporate Flight Attendant Community at http://www.corporateflyer.net where the discussion is as much about food service as it is about flight.

Cinco de Mayo Recipe

2007-11-16T04:15:00.000-08:00

My ex reminded me last week that the holiday that "my people" celebrate was coming up.

My people. He was, of course, being facetious, but I smacked him anyway. Well, he's a thousand miles away, so I virtually smacked him. Same effect.

My people. Like I even speak Spanish. My father wouldn't teach us when we were growing up because he didn't want us to be stigmatized. Only the last name gave us away as it was.

Still, I do like to celebrate Cinco de Mayo. The Fifth of Mayonnaise. I love mayonnaise.

For this Cinco de Condiment, my love wanted to make turkey taquitos for his office party. So I am, even now, roasting turkey parts for said taquitos. Have you ever had turkey taquitos? Around here we have them after major holidays. Christmas, Thanksgiving . . . because that's usually when there's leftover turkey. Turkey is a primary ingredient in turkey taquitos, as you may, or may not, have gathered from the name. I dunno. Some of you are probably quicker than others about these things.

There is no mayonnaise in turkey taquitos. A recipe featuring mayonnaise will be arriving shortly, but this isn't it.

This is a recipe for turkey taquitos. Keep in mind that I can barely read directions, much less give them, so this may be a bit haphazard.

First step: Go to the store. Any store. Well, not just any store. A store that sells what you need. We went to Central Market because I wanted to show Bruno (my boyfriend's alias) what a fun place it is. He stuck his finger in one of the crab tanks and irritated a crab, who tried to grab his finger and run off with it. The crab, fortunately, was unsuccessful in this endeavor. Whew. Close call. Anyway, Central Market has lots of cool stuff. Live food. Dead food. The mess of octopus on ice was something I could have done without. Organic food. Free range chicken. Bulk herbs. Skullsplitter ale, which I wanted just because of the name. A deli section where one could just do all their shopping, thereby making the rest of the store redundant.

Anyway. Go to the store. We looked at turkeys. Then we looked at the turkey breasts next to the turkey. And we went for the turkey breasts. Three of 'em. Saves me the trouble of wrestling with a turkey. I am nothing if not lazy. Also buy tortillas, and bend them to make sure they're fresh and pliable. And either fresh salsa, or make your own. And vegetable oil. And toothpicks. Some dark sweet beverage, if you're feeling like it.

Method of cooking turkey: See, this all depends on what one plans on doing with the turkey. For enchiladas, stewed chicken works best. For taquitos, roasted turkey works best. Something about the dryness or lack thereof of the meat. I roast my turkey in a turkey roaster, but I suppose you could also use an oven. The recipe for how to roast a turkey will be out later this year, when it's time to take those things seriously. For now, I'm sure you can stumble through it.

Roast the turkey.

Chop the turkey into chunks and shreds. Add the fresh salsa or the salsa you made yourself using the fresh ingredients. We don't want the mixture to be too wet.

Too wet. I just made that term up.

Get out two frying pans. Get them out of where? That's rather up to you. Depends on where you keep yours. Put a nice half inch layer or so of oil in one, and just heat the other. (Almost had a typo there. Almost said eat the other, which would be wrong. That is no way to get more iron in your diet.) Heat the oil now or later, depending on if you're going to cook them now or later. I usually fry them as I go.

Heat the tortillas one at a time in the hot skillet. When hot and pliable, and therefore easily bendable, take out of the pan, put a good heaping tablespoon of turkey mixture on the tortilla, and roll it tightly. Secure with a toothpick. (Did you think we bought the toothpicks just for fun?) Sometimes tortillas aren't as bendable as we might wish. This is too bad. Heat them longer.

Put the secured taquito in the hot oil. Let it sit there and brown. Of course, while it's doing this, roll up another one and stick that in there too. Watch taquitos carefully. We want them crispy but not lethal. Turn them over while they cook. We're not deep frying them after all, it just seems that way. The oil should not cover the taquitos fully, only about halfway. That's why you turn them over.

When the first taquito is crispy but not overdone (and this is rather subjective - mine are at times a bit chewy just because I like 'em that way), remove it gently and put it on a plate with a paper towel to soak up the oil. Do not use your fingers for this procedure, except to handle the tongs. This is hot oil, after all. Repeat this procedure for the several dozen taquitos to follow. You can make a whole buncha taquitos before you know it.

Growing up, I was often the victim of burnt fingers because my stepmother would make me stand over the stove for hours heating tortillas to her specifications. For years I suffered from post-taquito stress syndrome. Just the thought of making taquitos was enough to make my fingertips itch. Do not overdo it. You can cook them in batches. You can cook some now and some later. This is not a marathon to see how much damage one can do to oneself. Once, when my hand was sprained, she made me take off the wrap that was holding it together so I could bake cookies for her, the kind you had to roll in your hand. She was mean. Besides, she always overcooked hers. Both taquitos and cookies.

Serve the taquitos with guacamole and sour cream. Okay, some of you don't like sour cream. That's why I only bought a small sour cream - I can eat the stuff straight, but other people have a problem with it. I don't know why.

These can be eaten either hot or cold. Technically, everyone thinks they're supposed to be hot, but it ain't so. If made properly, and drained properly, they're quite good any time at all.

Enjoy the holiday. I hear it won't come around again until next year.

Monique Young is adept at certain things, but cooking is not one of them. She can be reached at monique@moniquewrites.com most days of the week.

Spanish Recipes - Tempting Tapas Dishes

2007-11-14T06:10:00.003-08:00

Spain is famous for its tapas and, whichever Spanish bar you frequent, in whichever area of the country, you are sure to find them.

So, what exactly are "tapas" and where did the name come from?

Tapas are, essentially, snacks and the word literally means "cover". The name originates from the card which used to be placed on top of your drink to protect it from the flies (this can be a hot country!).

At some point in time, it became popular to place a little snack on top of this card. At first, this would just have been something simple like a few nuts and olives, or a fresh slice of crusty Spanish bread plus topping.

In those, not-so-far-gone days, the tapas were free! That is not usually the case these days, although you will occasionally be presented with a small dish of crisps or olives to go with your drink.

Nowadays, there is a wide variety of (paid) tapas, with some bars really going-to-town on them and offering highly original, magnificently presented snacks.

But, even a fairly humble bar will present you with the opportunity to enjoy a slice of tortilla (Spanish omelette), boquerones (fresh, marinated anchovies preserved in olive oil and garlic), calamares (squid), champiñones al ajillo (garlic mushrooms), jamón serrano, Manchego cheese, etc.

Are you keen on cooking? Then perhaps you would like to try out this tapas potato recipe called "Patatas Bravas". An old Spanish favorite, it is simple to prepare, using fairly basic ingrediants but, it should only be savored by the courageous as it is quite spicy! Ingrediants are for four people.

Ingredients

750 g potatoes
4 dessertspoons olive oil
Salt and black pepper
2 teaspoons sweet paprika
½ teaspoon cayenne pepper
2 dessertspoons red vinegar wine
2 teaspoons tomato purée

Method

1. Peel potatoes and cut into chunks.
2. Fry in oil for 3-4 minutes until lightly colored.
3. Add salt and pepper to potatoes.
4. Cover pan, lower heat and cook for 20 minutes.
5. Sprinkle with paprika and cayenne. Increase heat.
6. Mix wine vinegar with tomato purée. Add to pan.
7. Cook a couple of minutes, constantly stirring.
8. There should be no loose liquid or oil in the pan.

Should you fancy coming to the country to try the original version, there are plenty of afternoon Tapas Tours available throughout Spain for you to enjoy! Or download the wonderful e-book of 300 Simple Tapas Recipes!

Linda Plummer is webmistress of Top Tour of Spain providing comprehensive information on Spain for travel, food, language and living.

My Mother's Recipe Box

2007-11-14T06:10:00.001-08:00

Remember the days when cookbooks weren't so readily available, and you or your mother relied on only one or two different cookbooks for cooking all of your family's meals? I still have my mother's old cookbooks, as well as my grandmother's. Each one is worn from age and use--if you flip through the tattered pages it is obvious which recipes were turned to time and time again. These cookbooks will always number among my most precious treasures.

When our mothers wanted to try new recipes, they most likely didn't run out and buy new cookbooks. They often didn't have the extra money to spend, and often there weren't very many to choose from. So where did they get new recipes? From each other.

When I was a child I remember my mother exchanging recipe cards with friends and relatives and bringing them home and filing them away in her recipe box. I always loved going through her recipes (although she often got mad at me for getting them all out of order!)

All the years while I was learning how to cook I went through her recipe box time and time again, pulling out my favorite recipes and preparing them again and again.

Seeing who the recipes were from made them all the more special. I also love looking back at all the recipe cards I prepared myself while I was in 4-H and spent much of my time learning how to cook. I still prepare many of the recipes I used back then. To this day, all I have to do is open my recipe card box, and I am instantly transported back in time.

My mother hasn't exchanged recipe cards with anyone in more than 20 years. I have very few of my own (although I hope to inherit hers someday!) But even to this day there is no better place to find favorite family recipes than in my mother's recipe box.

Twenty years from now, I look forward to going through my recipe box with my own daughter, telling her stories about where all of my different recipes came from.

About The Author

Rachel Paxton is a freelance writer and mom who publishes the Creative Homemaking Recipe of the Week Club, a weekly newsletter that contains quick, easy dinner ideas and money-saving household hints. To subscribe send a blank e-mail message to FreeRecipes-subscribe@egroups.com. Visit Creative Homemaking and in the Home and Garden section of Suite 101.

Canarian Recipes for Shrove Tuesday

2007-11-14T06:09:00.002-08:00

For the British at least, Shrove Tuesday is probably better known as Pancake Day. Those wonderful delicacies, smothered in sugar and lemon and often tossed around in village competitions. As you will see from the recipes below, the Brits certainly don't have the monopoly of this type of fare for the occasion:

REBANDAS DE CARNAVAL

This a great way to use up stale bread at any time.

Ingredients:

1 "yesterday's" Canarian loaf (any crusty white bread like a French stick or baguette will do just as well), 1 egg, 1 cup of milk approx., Sugar, Sprinkle of ground cinnamon.

Method:

Slice the bread diagonally into 1/2 to 3/4 inch slices and discard the ends of the loaf. Beat the egg, milk and cinnamon together in a bowl then soak the bread slices briefly in the mixture. Lift them carefully and fry gently in oil in a shallow frying pan, turning once. Remove when golden, arrange on a plate and sprinkle with sugar. Watch them disappear fast!

(A variation on this recipe is to substitute half the milk with white wine.)

TORTILLA DE CARNAVAL

Ingredients:

Gofio, Plain Flour (optional), Three or four egg yolks, Ground cinnamon, Half a litre of milk, Sugar, Aniseed liqueur or Marie Brizard.

Method:

Mix the egg yolks with the milk, cinnamon and sugar (the amount of which you can vary according to taste), along with a dribble of the aniseed liqueur. Beat well, then add the gofio a little at a time, until you have a consistency resembling custard. (You can mix flour with the gofio, again according to preference). Fry small amounts of the mixture until golden in hot oil to make little pancakes. It is customary to eat them at Carnaval time, accompanied by coffee.

About The Author

Pamela Heywood has been resident in Tenerife since 1992. Formerly an accountant in the UK, she has since written for local magazines and newspapers and now runs several web sites, publishing a number of ezines. This article first appeared in Tenerife Topics, a monthly newsletter that looks mostly at the other face of Tenerife from that the tourist usually discovers. http://tenerife-topics.8m.com

Texas Pecan Treats

2007-11-14T06:09:00.001-08:00

Come August, there is nowhere I'd rather NOT be than in Texas. Steamy, sultry, and hot, living in Texas in August is like trying to breathe in a tightly-covered pressure cooker.

But in November, I remember the joys of Texas. Cool breezes and balmy fall days refresh the senses and invite us outside once again. On streets and in parks, pecans are ripe for gathering and shelling.

Those of you who think pecans come in 6-ounce plastic supermarket packages have missed the true texture and flavor of a real Texas treat. Best of all are the small native pecans with shells like granite. But once you've cracked them, there are no better fall treats to be had.

With the holidays rapidly approaching, we want to share a couple of our favorite recipes using Texas pecans. Even if you're forced to use those supermarket replicas, these recipes are great!

Texas Pecan Pie

Prepare a pie shell and set aside, or use a premade pie shell.

1/3 cup butter

3/4 cup brown sugar, firmly packed

3 whole eggs

one cup light corn syrup

one cup broken pecans

one tsp vanilla

¼ tsp salt

Cream butter, sugar, and eggs.

Stir in corn syrup, pecans, vanilla and salt.

Pour mixture into prepared pie shell. Spraying the pie pan with PAM or a similar no-stick spray before placing pie shell can help keep the pastry crisp.

Bake in 375 degree oven for 30-40 minutes, or until just set in center. Cool completely before serving.

Back in the eighties, I spent an unforgetable Christmas with my daughter who was, at the time, studying in Kyoto, Japan. Because of her love of pecan cookies, I made a double batch to take with me, fully aware that taking foodstuffs into Japan was not allowed. I figured I might lose the cookies, but what the heck? I might get lucky and sneak them past customs.

Arriving in Japan after a 26-hour flight, I was confronted with a Japanese customs agent who went through everything in my luggage. Nothing was too small or insignificant to escape his scrutiny. When he came to the tin of tightly packed cookies, he eyed it with a quizzical expression.

"Desu ka (what's this)?" he questioned me.

In my best schoolgirl Japanese, I explained that this was a Christmas present for my daughter, hoping that he would go on to the next item. It was not to be.

As I watched in horror, he opened the tin and was immediately enveloped by a dense cloud of powdered sugar.

"Ah," he announced. "Clismas plesant!" And beaming, he clapped the lid back on the tin and waved me through.

He was right. The holidays just wouldn't be as pleasant without these pecan gems.

Holiday Pecan Cookies

Beat until soft ½ cup butter.

Blend in two tablespoons sugar.

Add one teaspoon vanilla, one cup ground pecan meats, and one cup cake flour or regular flour sifted several times.

Roll into 32 ½ inch balls, one teaspoon full at a time.

Place on greased baking sheet. Bake in 300 degree oven for 45 minutes or 375 for 25 minutes. While cookies are still hot, roll in confectioner's sugar. Roll again after cookies cool.

Stored in air-tight tins, these cookies will keep indefinitely.

Enjoy!

About The Author

Phyllis Staff, Ph.D. - Phyllis Staff is an experimental psychologist and the CEO of The Best Is Yet.Net, an internet company that helps seniors and caregivers find trustworthy residential care. She is the author of How to Find Great Senior Housing: A Roadmap for Elders and Those Who Love Them. She is also the daughter of a victim of Alzheimer's disease. Visit her website at http://www.thebestisyet.net

pando19@yahoo.com

Grilling Recipes Give People Tasteful Tremors Just Thinking of BBQ Grilling!

2007-11-14T06:02:00.000-08:00

Grilling recipes give people tremors just thinking of the explosive thought of bbq grills producing tender, smoked ribs that melt right in your mouth.

Slabs of meat we call hamburger patties, spare ribs, steaks, lamb chops, and more line up gas grills like army soldiers lining up in front of their lieutenant. A great complement to barbequing is appetizers. An appetizer is a smaller portion of food like pizzas and wings that can be prepared by grilling, barbeque smokers, or the good ol´oven with its heat source located above, not below like grills. Fajitas and burritos can also be slapped on bbq grills and barbeque.

BBQ recipes are most diverse with the addition of slices of pizza or a cut of bread. A great tip to heat up those appetizers for your barbequing pleasure is blasting the gas grill to its optimum max temperature, having it heat up, turning it off, and slap the appetizer on it immediately. This savvy grilling method will cook your food quickly without burning your barbecue. Anything with cheese will melt to perfection, so add shreds of cheese to your favorite appetizer and grill it!

Along with turkey, chicken, and steak – staples of grilling and barbequing – you can use your natural gas grills to heat appetizers with it. A full plate simply does not consist of a barbecue food like steak. Appetizers like Buffalo wings should be added to the side to quell hunger like a champion. Doner kebabs are also perfect – they add a certain element to your barbecue that is unmatched adding Turkish touch to your cuisine. Chicken, steak – it doesn't matter, help bloat the stomachs of your loved ones by grilling appetizers. Whether you use your barbecue smoker or gas grill, your bbq appetizer will surely turn out perfectly cooked and savory to the taste buds.

To conclude, learning all the ways of grilling recipes will ensure an enjoyable grilling experience and if you want additional information check out http://a1-bbq-grills.com/grilling-recipes.htm or go to http://a1-bbq-grills.com web site for information on gas grills, barbeque smokers, outdoor living, hot tubs and of course grilling recipes.

This is Jack's first web site and he expresses an enthusiasm about gas grills, barbeque smokers, backyard or outdoor living, which includes hot tubbing and grilling recipes!

May's Featured Holidays and Recipes

2007-11-07T02:35:00.001-08:00

There are three great days in the month of May that I would like to talk about...Cinco de Mayo, Mother's Day, and Memorial Day. I will share a brief history and include a couple of delectable recipes. Happy May!

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Cinco de Mayo - May 5, 2005 - Cinco de Mayo means "The 5th of May." Many people believe that it is Mexico's Independence Day. This is not true. Independence Day in Mexico is September 16. The history of Cinco de Mayo dates back to the mid 1800's. Mexico was in substantial debt with France, Spain, and England. France decided to use this to their advantage and invade Mexico. The first invasion attempt was on May 5, 1862. It is known as The Battle of Pueblain. The Mexican army was out numbered and out matched, yet, they defeated the French army and kept control of their country. Unfortunately, they lost a battle that took place about a year later and the French gained control from 1864 - 1867. Although Mexico lost out to the French in the end...they still celebrate the bravery shown at the first battle. I have included two delicious recipes to fit any Mexican celebration.

Make 'em Smile Guacamole

(read entire recipe before starting)

1 very small onion, finely chopped
1 medium-large tomato, cored and very finely chopped
2 cloves of garlic, peeled and very finely chopped
1/2 cup fresh cilantro, chopped
3 ripe, medium avocados, peeled, seeded, roughly mashed
1/4 cup of finely chopped leaf lettuce
1 teaspoon salt (or to taste)
pepper to taste
Juice of one small lime

In a medium bowl, mix the onion, tomato, garlic and cilantro. About 1/2 hour before serving, add avocado with the rest of the ingredients. Your goal is to create a thick mass of yum. Set aside for 10-15 minutes to let the flavors blend. Serve with your favorite tortilla chips or Mexican dish.

Pinto Beans

4 cups water
2 cups dried pinto beans
1 medium onion, chopped
1/4 cup olive oil
2 cloves garlic
2 thick slices of bacon
1 teaspoon cumin

Mix water, beans and onion in 4-quart Dutch oven. Cover and heat to boiling; boil about 2 minutes. Remove from heat; let stand 1 hour. Add just enough water to cover beans. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and boil gently, stirring occasionally, until beans are very tender, approximately 2 hours. (Add water during cooking if necessary.) Drain, cover, and refrigerate beans. Use within one week.

----------------------------------------------------------------- Mother's Day - May 8, 2005 - In the United States, about 150 years ago a Homemaker named Anna Jarvis wanted to bring attention to the impoverished health conditions in her region. She decided to organize a special day to help her cause. She called it "Mothers Work Day." When she died in 1905 her daughter began to Lobby to create a special day to honor Mothers. Finally, in 1914, Woodrow Wilson signed a bill declaring Mother's Day a national holiday. Unfortunately, she never wanted it to become a commercialized money maker. She even tried to get the holiday canceled! I have decided not to include any recipes because Mom should NOT cook on her special day! She should be taken out to a nice quiet dinner. Trust me on this one.

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Memorial Day - US - May 30, 2005 - Memorial Day is a day that the United States remembers the soldiers who lost their lives so they can live in a free country. It was first observed on May 30, 1868. However, in the beginning, not all states celebrated this holiday. It did not become nationally recognized and accepted until 1971. Unfortunately, today, the true purpose of this special day has been lost in cook outs, beer drinking, and a day off from work. Don't get me wrong...all that is great...BUT, Let's not forget the cost of our freedom.

BBQ Burgers

1-1/2 pound ground sirloin
1 medium onion, finely chopped
1 bottle of favorite BBQ sauce
2 tsp brown sugar
1 Tblsp mustard
1 Tblsp grill/steak seasoning
8 hamburger buns
Favorite burger toppings (lettuce, tomato, onion, etc.)

Combine all ingredients thoroughly and shape into 8 burgers. Grill or fry to desired doneness.

PICNIC POTATO SALAD

7 medium-size baking potatoes
1 cup mayonnaise
1 Tblsp mustard
1 teaspoon salt
2 celery ribs, sliced
2 Tblsp onions, finely chopped
1 Tblsp fresh parsley, chopped Pepper to taste

Garnish: 3 hard-boiled eggs, peeled and chopped (if desired)

Cook potatoes in boiling water until tender; drain and cool. Peel and slice. Combine all ingredients except potato, mix. Add potatoes and stir gently until well combined. Garnish with hard-boiled eggs, if desired. Chill 2-3 hours...or serve warm.

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Well, I hope you have enjoyed our journey...Happy Cinco de Mayo, Mother's Day, and Memorial Day!!!

This article is free for reprint, ONLY if you keep the author box in tact, all links active, and do not change ANY part of this article.

About the Author: Lara Velez is a Homeschooling WAHM. She lives in the Sunshine State with her lovely daughters and husband. She is a published author, web publisher, web designer, and editor. She owns two successful websites, Moms of Faith: http://www.momsoffaith.com and, Home Business Resource Directory: http://www.homebusinessresourcedirectory.com She also owns her own Health and Wellness business: http://www. mymonavie.com/HlthyLiving/mystory.asp

Steamed Bread: Apricot-Date Nut Bread with Caramel Sauce

2007-11-07T02:26:00.000-08:00

Steamed breads are so versatile. We love the outdoors and are always looking for interesting and different foods that we can cook while camping and steamed breads can be cooked as you lounge around the campfire. They make wonderful treats at home. And they make great emergency fare since you don't need an oven or even a range to cook these breads.

We put the following recipe together for a trip into the Wind River Mountains of Wyoming with a group of varsity scouts. We started it cooking next to the morning fire and by the time breakfast was over and the dishes were done, the bread was ready. It was a little rich for morning food--more like a cake than a bread--but these backpackers didn't seem to mind and it certainly turned out good enough to be a treat at home.

Apricot-Date Nut Bread with Caramel Sauce

11/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup apricot nectar
2 cups chopped dates
1/2 cup chopped Brazil nuts

Caramel Sauce

3 tablespoons butter
1/2 cup packed brown sugar
1 tablespoon cornstarch
1/2 cup water
1/3 cup dry milk
1/2 teaspoon vanilla

In a medium bowl, combine the dry ingredients. (If you are taking this camping, combine these ingredients in a plastic bag before leaving.)

Stir in the juice until just combined. (An individual serving-sized can of apricot nectar is just about the right size.) Stir in the dates and nuts. (If you prefer, you can substitute raisins, dried apricots, or cranberries for the dates. Of course, you can use your favorite nuts.)

Pack the dough into a well-greased large can or other cooking container. Cover the top with heavy foil and tie it securely with string.

Place the can on a rack in a large pan or kettle. (At camp, a few clean pebbles work as well as a rack.) Fill the pan with water and set it to simmer. Let the pan simmer for two hours, adding water as necessary. When done, invert the bread onto a plate and slice to serve.

For the caramel sauce, melt the butter in a saucepan. Add the sugar and cornstarch and stir. Then stir the water and dry milk together and add to the pan. Cook and stir until thick and bubbly, about five minutes at low heat. Add the vanilla. Serve hot or cold over the nut bread. (For camping, put the dry ingredients in a plastic bag adding the vanilla to the brown sugar. Melt the butter, add the dry ingredients and then the water.)

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Fancy Up Your Muffins

2007-11-05T00:46:00.000-08:00

We introduced muffins to you last week and many of you bought our new Apple Oat Muffin Mix. Now we're going to tell you how to “fancy up” your muffins. We'll show you how to add a touch of orange to your muffins, put a fancy graham crumb topping on them, or top them with cream cheese. You can do this with your Apple Oat Muffins or a recipe of your choice.

First, for the orange muffins . . .

Pick a recipe that uses baking soda (or baking soda and baking powder) as a leavener. Baking soda is alkaline and needs an acid to complete the chemical reaction that causes the bubbles. Buttermilk is the acid most often used. Since orange juice is an acid, you can use that in place of buttermilk. Add a streusel topping and include one tablespoon of orange zest.

Here is a streusel topping mix that works well:

Orange Nut Streusel Topping

1/2 cup walnut pieces
1/2 cup brown sugar
1/2 teaspoon cinnamon
2 tablespoon orange zest (the zest from one large orange)
1 tablespoon cold butter

1. Chop the walnuts into small pieces.

2. Stir the walnuts, brown sugar, cinnamon, and orange zest together.

3. Cut in the cold butter with a pastry knife or two table knives.

4. Spoon the streusel mixture over the muffin batter evenly before baking.

To put a fancy graham crumb topping on your muffins . . .

Oat-Graham-Brown Sugar Topping

1/2 cup brown sugar
1/4 cup rolled oats
2 sheets of graham crackers, crushed
1/2 teaspoon cinnamon
6 tablespoons cold butter, cut in pieces

1. Mix the first four ingredients together.

2. Cut the butter in with a pastry knife.

3. Spoon on top of the muffins.

4. Bake as directed.

To put a cream cheese frosting on your muffins . . .

Cream Cheese Topping

8 ounces cream cheese
4 tablespoons flour
1/2 teaspoon lemon extract
1 egg
1/3 cup sugar

Directions

1. In a small bowl, beat the cream cheese until soft

2. Add the other ingredients and continue beating until the mixture becomes soft and smooth.

3. Spoon the mixture over the top of the muffins.

4. Bake as directed. The topping will increase baking time by at least several minutes. Be sure and test the muffins for doneness with a toothpick inserted in the center of the largest muffin. If it does not come out clean, continue baking.

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Making Pancake Batter the Night Before (with Recipe)

2007-11-05T00:43:00.000-08:00

Mornings are hectic. If you make your pancake batter the night before, that will save you precious minutes. Some pancake batter can be made the night before and stored in the refrigerator and some cannot. Here's how to tell the difference:

Pancake and waffle batters made with baking powder can be made ahead and stored in the refrigerator overnight. Since the baking powder may lose some of its potency overnight, add a little extra. If the first pancake doesn't rise enough, sift a little more over the batter and gently stir it in. Alternatively, you can add an extra 25 to 50% when you make up the batter.

Pancake and waffle batters leavened with baking soda cannot be stored. These leavenings go to work as soon as they are moistened and will lose their power overnight.

Some pancake and waffle recipes call for whipped egg whites to give them extra volume. If the recipe calls for baking powder and egg whites, you can mix the batter the night before but wait till morning to fold in the egg whites.

Since you may not be familiar with recipes that call for whipped egg whites, we thought we would share one with you.

Extra Light and Fluffy Pancakes

Ingredients:

1 cup sifted all purpose, pastry, or cake flour
1/8 teaspoon salt
1/2 tablespoon baking powder
2 egg yolks
3/4 cups milk, more or less
4 tablespoons butter, melted
2 egg whites
1 tablespoon sugar

Directions:

1. Sift the dry ingredients together.

2. In another bowl, mix the yolks, most of the milk, and the melted butter together until smooth.

3. Make a well in the middle of the dry ingredients and add the mixed wet ingredients all at once. Stir until just combined. (Over-mixing will make for a tough pancake.)

4. Beat the egg whites until light and fluffy and soft peaks appear as for meringue. Add the sugar toward the end of the beating. Fold the egg whites gently into the batter with a spatula. Add milk as necessary to get the right consistency.

5. Cook as you would other pancakes.

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How to Bake Quick Bread: Apricot-Orange Nut

2007-11-03T02:50:00.003-07:00

We love moist, fruity quick breads--and this is one of our favorites. It's nutty, flavorful, and full of wholesome ingredients. We would like to share this recipe with you and demonstrate the baking principles for wonderful quick breads.

The definition of quick breads is imprecise. Often cookbooks classify muffins, coffeecakes, and biscuits as quick breads--not just those moist loaf breads made without yeast--breads like banana nut bread and date nut bread. And there is a thin line between quick breads and cakes. Quick breads contain less sugar and fat than cakes. They usually, but not always, contain fruits or nuts to add flavor and moisture and make up for the low percentage of fat and sugar. When we refer to quick breads, we're talking about loaf-shaped breads without yeast.

There are two major makeup methods for quick breads--the muffin method and the creaming method. In the creaming method, we cream the fat (butter or shortening) with the sugar until light and then add the other ingredients. In the muffin method, we mix the liquids and the dry ingredients separately and then stir them together until just combined. Today, we will look at the muffin method.

In preparation, grease an 81/2-by 41/2-inch loaf pan. Dust the pan lightly with flour by placing a spoonful in the greased pan and jostling it about by tapping the pan against the heel of your hand. Preheat the oven to 350 degrees with the rack placed in the center of the oven. Your pan should have an even coating as shown.

Here are the ingredients that we will use in our liquid mix:

3/4 cups very hot water
3 tablespoons butter
3/4 cup (5 ounces) diced dried apricots
1 tablespoon orange zest
3/4 cup orange juice
1 large egg

1. Heat the water until very hot, nearly boiling. You can do so in the microwave. Pour the water into a large bowl. The bowl should be large enough to mix the batter in.

2. Add the butter.

3. Dice the apricots into 1/4-inch pieces and add them to the hot water.

4. Grate the outer skin from an orange until you have a tablespoon full. You only want to get the orange peel without scraping deep enough to get the pithy white second layer, which is bitter. Add this zest to the hot water mixture.

5. Squeeze the juice from two oranges. Add 3/4-cup of the juice to the liquid mixture.

6. Stir in one large egg. Use a fork to mix the egg well.

In another bowl, mix the dry ingredients together:

1/2 cup sugar
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups oatmeal
1/2 tablespoon baking soda
1/2 tablespoon baking powder
3/4 cup walnuts

Make sure that they are thoroughly mixed. We like to use a large whisk.

7. Add the dry ingredients to the wet ingredients. Stir with a large spatula until just combined. If it is mixed too much, the action will develop the gluten in the flour and the bread will not be as tender as it should be. (We don't like to make muffins and quick breads with our electric mixer.)

8. Scrape the batter into the prepared pan and place it in the oven. Bake the bread for 40 to 45 minutes or until the bread tests done. When it is done, a skewer or large toothpick inserted into the center of the loaf should come out clean.

9. Let the bread cool in the pan on a wire rack for five minutes. Invert the pan and remove the loaf to finish cooling on the wire rack. If the bread does not come free easily, the top edges of the loaf are probably bound to the pan. Try lifting the edges away from the pan with a sharp knife.

Store the bread in the refrigerator where it will keep for up to a week. This bread, like most quick breads, is much better served the next day. The bread can also be frozen.

Peach Variation. This bread is just as good with dried peaches instead of apricots.

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How to Bake: Easy Sourdough Bread

2007-11-03T02:50:00.001-07:00

A customer emailed us and said that her mother loved sourdough bread but had trouble making it work right. We shared the following recipe with her, which is our easiest, most foolproof recipe for sourdough bread.

Using this recipe for sourdough bread, a small amount of yeast is used in the starter. As the starter is used and refreshed with new feedings of flour and water, wild yeasts are introduced and cultivated. The sour flavor typical of sourdough bread that we love comes from the action of the yeast and friendly bacteria.

The commercial yeast makes an easier starter than culturing wild yeast from the air. Because it's easy, if you abandon your starter after a few weeks, you can readily start another when you're back in the mood or have the time.

Here is the recipe:

For the starter:

1 cup warm water (about 110 degrees)
1/4 teaspoon yeast
1 cup high gluten unbleached flour

Mix the starter in a glass or steel bowl, cover with plastic wrap, and set it aside at room temperature until it is doubled and bubbly, maybe 4 to 6 hours.

For the sponge:

1 cup of the starter
3/4 cup warm water
2 cups flour

Mix the starter amount with the flour and water, cover, and set aside to ferment until it has tripled in volume. At room temperature, it will take four to eight hours. You can put it in a cool place--about fifty degrees--and let it perk all night. Your garage may be just right. You can also let it ferment in the refrigerator overnight. At temperatures of forty to fifty degrees, the friendly bacteria will be more active than the yeasts and the flavor will be more sour.

To recharge the starter, add about one cup of flour and one cup of warm water to your remaining starter. Keep it in the refrigerator and use it or recharge it every few days. After a few recharges, you will plenty of complex wild yeasts in your starter.

For the dough:

All of the sponge
1 1/2 cups flour (more or less)
2 teaspoons salt

Mix the salt with the flour. Knead the combination into the sponge by hand until you have a smooth, elastic, slightly sticky dough, adding more flour as needed. Put the dough in an oiled bowl and let it rise again until doubled, about an hour.

Form the loaves. This works best as a large freestanding round or oval loaf or two smaller loaves. Place a clean cotton cloth in a bowl or basket with which to hold the loaf. Lightly dust the interior of the bowl with flour. Place each formed loaf upside down in a bowl on top of the dusted flour. Cover the loaves with plastic and let them rise again until doubled. This rising will probably take less than an hour.

To from the thick, chewy crust that is typical of artisan breads, follow these instructions: Place a large, shallow, metal pan in the oven on the lowest shelf. You will pour hot water in this pan to create steam in the oven. High heat is hard on pans so don't use one of your better pans. An old sheet pan is ideal. Fill a spray bottle with water. You will use this to spray water into the oven to create more steam.

Preheat the oven to 475 degrees. (If your oven runs on the cool side, set it on 500 degrees.) When the oven is hot and the bread is fully risen and is soft and puffy--being very careful not to burn yourself with the rising steam and with a mitted hand--pour about two cups of very hot water in the pan in the oven. Quickly close the oven door to capture the steam. With spray bottle in hand, open the door and quickly spray the oven walls and close the door.

Gently invert the loaf or loaves onto a slightly greased non-insulated baking sheet on which a little cornmeal has been dusted. With your sharpest knife, quickly make two or three slashes 1/4-inch deep across the top of each loaf. This will vent the steam in the bread and allow the bread to expand properly. Immediately put the bread in the steamy oven. After a few moments, open the door and spray the walls again to recharge the steam. Do this twice more during the first fifteen minutes of baking. This steamy environment will create the chewy crust prized in artisan breads.

After the bread is in the oven, turn the temperature down to 450 degrees and set the timer for about forty minutes. Check on the bread ten minutes before the baking should be complete. If the top is browning too quickly, tent the loaf with aluminum foil for the remainder of the baking to keep it from burning. The bread is done when the crust turns a dark golden brown and the internal temperature reaches 210 degrees. It is important that the bread is well-baked to drive moisture from the loaf. If the bread is under baked, the excess moisture will migrate to the crust and you will no longer have the dry chewy crust of a great artisan loaf.

This sourdough bread is to die for. The prolonged rising gives the yeast plenty of time to convert the starch to sugars and the friendly bacteria a chance to impart their nut-like flavors.

Last winter, we made dozens of these sourdough loaves. Since this bread is best eaten fresh, we gave scores of loaves away-mostly to folks from church. Funny thing—we were never turned away.

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