Archive for April, 2011

Emerils Roasted Garlic

Recipe

3 Apr

Title: Emeril’s Roasted Garlic
Categories: Appetizers, Emeril
Yield: 4 bulbs

4 Whole garlic bulbs
1 ts Olive oil
2 ts Salt
1 ts Essence

Preheat oven to 400 degrees. Combine garlic, olive
oil, salt, pepper and Essence together on a sheet of
aluminium foil. Fold the edges of the foil together
to form a tent and roast until tender, for about 40
minutes. It will keep 2-3 days with a little olive
oil in the refrigerator. Squeeze the cloves out of
the bulb and make a paste.

Source: Essence of Emeril, #EE2273, TVFN
Formatted by Lisa Crawford, 5/27/96

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Filed under: Ceideburg 2, Sauces

Black Rice

Recipe

3 Apr

Date: Thu, 21 Oct 93 08:41:40 +0600
From: Paula.Hostetler@central.sun.com (Paula Hostetler)

Another recipe from Great Good Food. I really like
this one, I serve it with a good whole grain roll
and spinach salad.

Black Rice adapted from “Great Good Food” by Julee Rosso

1 cup black beans
3 – 4 1/2 cups broth or water
1 small onion, finely chopped
4 garlic cloves, minced
1/2 cup short-grain white rice
1/4 cup white wine
1 tomatoe, coarsely chopped
1/2 teaspoon ground cumin
pinch cayenne
salt and freshly ground pepper
1/2 cup finely chopped fresh cilantro

1. Soak the bean in 1 quart of cold water overnight.
Drain and rinse.

2. Place 3 cups of broth and the beans in a stockpot,
and bring to a boil. Reduce the heat and simmer for 2
to 2 1/2 hours, or until tender. Drain the beans and
reserve the broth and the beans. Set aside.

3. Place 1 1/2 cups of the bean broth in a small
saucepan (if there isn’t enough, add water to make 1 1/2
cups). Place over low heat to keep warm.

4. In a stockpot over high heat, heat a couple of table
spoons of the broth. Add the onion, and garlic and saute
until the onion is softened, about 5 minutes. Add the rice
and stir constantly for 1 minute. Add the wine and cook
for 2 minutes. Add the tomatoe and cook for 2 minutes.

5. Gradually add the bean broth, 1/2 cup at a time, stirring
until the liquid is absorbed before adding more broth. This
will take 20 to 25 minutes. Add the beans and the remaining
broth. Season with cumin, cayenne, and salt and pepper to
taste. Remove from the heat and stir in the cilantro; serve
immediately.

Filed under: Cookies

Ensuring High-Quality Canned Foods (part 1 of 2)

Recipe

2 Apr

Title: Ensuring High-Quality Canned Foods (part 1 of 2)
Categories: Canning, Information
Yield: 1 guide

Begin with good-quality fresh foods suitable for canning. Quality varies
among varieties of fruits and vegetables. Many county Extension offices
can recommend varieties best suited for canning. Examine food carefully
for freshness and wholesomeness. Discard diseased and moldy food. Trim
small diseased lesions or spots from food.

Can fruits and vegetables picked from your garden or purchased from
nearby producers when the products are at their peak of quality-within 6
to 12 hours after harvest for most vegetables. For best quality,
apricots, nectarines, peaches, pears, and plums should be ripened 1 or
more days between harvest and canning. If you must delay the canning of
other fresh produce, keep it in a shady, cool place.

Fresh home-slaughtered red meats and poultry should be chilled and
canned without delay. Do not can meat from sickly or diseased animals.
Ice fish and seafoods after harvest, eviscerate immediately and can them
within 2 days.

Maintaining Color and Flavor in Canned Food

To maintain good natural color and flavor in stored canned food, you
must:

* Remove oxygen from food tissues and jars,
* Quickly destroy the food enzymes,
* Obtain high jar vacuums and airtight jar seals.

Follow these guidelines to ensure that your canned foods retain optimum
colors and flavors during processing and storage:

* Use only high-quality foods which are at the proper maturity and are
free of diseases and bruises.

* Use the hot-pack method, especially with acid foods to be processed
in boiling water

* Don’t unnecessarily expose prepared foods to air. Can them as soon as
possible.

* While preparing a canner load of jars, keep peeled, halved,
quartered, sliced, or diced apples, apricots, nectarines, peaches, and
pears in a solution of 3 grams (3,000 milligrams) ascorbic acid to 1
gallon of cold water. This procedure is also useful in maintaining the
natural color of mushrooms and potatoes, and for preventing stem-end
discoloration in cherries and grapes. You can get ascorbic acid in
several forms:

** Pure powdered form–seasonally available among canners’ supplies
in supermarkets. One level teaspoon of pure powder weighs about 3
grams. Use 1 teaspoon per gallon of water as a treatment solution.

** Vitamin C tablets–economical and available year-round in many
stores. Buy 500-milligram tablets; crush and dissolve six tablets per
gallon of water as a treatment solution.

** Commercially prepared mixes of ascorbic and citric
acid–seasonally available among canners’ supplies in
supermarkets. Sometimes citric acid powder is sold in
supermarkets, but it is less effective in controlling
discoloration. If you choose to use these products, follow the
manufacturer’s directions.

* Fill hot foods into jars and adjust headspace as specified in recipes.

* Tighten screw bands securely, but if you are especially strong, not
as tightly as possible.

* Process and cool jars.

* Store the jars in a relatively cool, dark place, preferably between
50 degrees and 70 degrees F.

* Can no more food than you will use within a year.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Filed under: Misc Recipes

Chocolate Almond Morsels

Recipe

1 Apr

Title: CHOCOLATE ALMOND MORSELS
Categories: Candies
Yield: 30 servings

8 1/2 oz Chocolate wafer cookies
1 1/2 c Almonds; blanched slivered
1/3 c Almond flavored liqueur
3 tb Corn syrup
Powdered sugar

In a food processor or blender, process the cookies and the almonds until
finely ground. Add the liqueur and the corn syrup, and process to mix. Line
a large cookie sheet with wax paper. Spread about 1/2 cup of powdered sugar
in a shall dish, and dust your hands lightly with some additional powdered
sugar. Roll almond mixture into 30 balls. Roll ball in the powdered sugar
to coat completely. Place on the prepared cookie sheet and refrigerate for
at least 8 hours until firm.

Makes 30 candies.

— — * SLMR 2.0 * Daddy, what’s this red button for? #% ^%$#$@ þ TNet
3.50 ÷ Intelec * Paradise Island * Houston, Tx * (713) 488-2032
===========================================================================
BBS: COLOSSUS Date: 11-11-92 (14:37) Number: 1777 From: DIANE MILLER
Refer#: NONE To: ALL Recvd: NO Subj: Chocolate Clusters Conf: (125) COOK

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Filed under: Desserts, Fruits, Italian

Risotto

Recipe

1 Apr

Date: Mon, 09 Jan 95 14:01:31 GMT
From: “Lisa E. Loewy”

This an Italian style rice dish made with arborio rice, a short fat
(almost round) grain of rice. Preparation, while in no way difficult,
does require attention. You will be stirring almost the whole time.
The final product is a creamy rice, almost a savory rice pudding.

1 part arborio rice (I buy it at Williams Sonoma but I work
there) No need to rinse.
3 parts hot liquid (I use veggie stock from Fresh Fields, a local
“good for you” grocery)
whatever you like to use for sauteing (a spritz of Pam and some crushed garlic)

Saute the rice over a medium to high heat until translucent.
Add one half a cup or so of the stock and stir. Reduce
heat to somewhere between medium and low. The stock will absorb
into the rice. When absorbed, add another half cup or so of
stock and continue stirring. keep stirring and adding stock.
The whole process takes twenty to thirty minutes.

I usually throw in a cup of frozen veggies when the rice is
almost done (corn and peas are good) for texture. My boss adds
mushrooms. Also good.

Filed under: Soups

You are currently browsing the House Of Munch blog archives for April, 2011.

House Of Munch

Archive for April, 2011

Emerils Roasted Garlic

Black Rice

Ensuring High-Quality Canned Foods (part 1 of 2)

Chocolate Almond Morsels

Risotto

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