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THE FOOD REFERENCE NEWSLETTER
December 2, 2004 Vol 5 #40 ISSN 1535-5659
IN THIS ISSUE
=> Website News
=> 'Food for Thought' by Mark Vogel
=> Quotes and Trivia
=> Website of the Week
=> Food Trivia Quiz
=> Readers Recipes
=> Ancient & Classic Recipes
=> Did you know?
=> Who's Who in the Culinary Arts
=> Recipes From Readers
=> Cooking Tips
=> Culinary Calendar - selected events
=> General information and Copyright
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WEBSITE NEWS http://www.foodreference.com
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I hope everyone had a wonderful Thanksgiving.
Over one hundred new recipes added this past week, and I have been working on adjusting the recipe categories so the lists are not as long on each recipe category page, and therefore easier to navigate.
WEEKLY FREE COOKBOOK DRAWING
Congratulations to the winner of the latest Free Cookbook Drawing, Margretta Schleich, she has won a copy of 'THE BOOK CLUB COOKBOOK: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors' by Judy Gelman, Vicki Levy Krupp
http://www.foodreference.com/html/book-club-cb.html
THIS WEEK'S DRAWING will be for 'Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant'
by Anne Somerville
http://www.foodreference.com/html/fields-of-greens.html
CLICK THIS LINK TO ENTER THIS WEEKS DRAWING -
http://www.foodreference.com/html/feedback-page.html
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'FOOD FOR THOUGHT' BY MARK VOGEL
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'A Bad Taste in Your Mouth'
How many times has this happened to you: You’re invited to a friend’s or relative’s home for dinner. You’re leery about what they’re making and/or who’s doing the cooking. The meal is served, it tastes like road kill, and then.............
http://www.foodreference.com/html/markvogelweeklycolumn.html
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QUOTE
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"Love and scandal are the best sweeteners of tea."
Henry Fielding, 18th century novelist
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TRIVIA
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When Neil Armstrong and Edwin 'Buzz' Aldrin sat down to eat their first meal on the moon, their foil food packets contained roasted turkey and all of the trimmings.
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CHEF JAMES HIGHLY RECOMMENDS SAVEUR MAGAZINE
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Food Reference subscribers can get a FREE trial issue to Saveur magazine - the award winning magazine that celebrates the people, places and rituals that establish culinary traditions.
https://secure.palmcoastd.com/pcd/document?ikey=089CFHPP1
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THIS WEEK'S WEBSITE OF THE WEEK:
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SAUERKRAUTRECIPES.COM - An interactive website that offers sauerkraut lovers the chance to share recipes, learn about sauerkraut events, and read health information related to the use of sauerkraut. This recipe-based approach is a great way to increase usage of sauerkraut and its accompanying products, through new innovative recipes and traditional uses.
http://www.sauerkrautrecipes.com/
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FOOD TRIVIA QUIZ
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The Food Trivia Quizzes are now moved to their own separate section after the newsletter is e-mailed. Check the Navigation Bar at the top of the page.
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NEW FOOD MAGAZINE SECTION - LOWEST PRICES!
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A GREAT CHRISTMAS PRESENT!
Large selection and Lowest Prices on Food, Wine, Beer, Gourmet, Cooking, Recipe, Vegetarian, Health, Fitness, Home, Gardening, Fishing, Environmental, Travel, Nature, etc. Magazines.
http://www.foodreference.com/html/food-magazines.html
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READERS RECIPES
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POTATO SAUSAGE STUFFING
Recipe contributed by newsletter subscriber John Lehndorff.
My potato sausage stuffing comes from my mom, Rose, by way of her Sicilian grandmother, Vincenza Mazzola, who adapted it for Thanksgiving from a recipe cooked by a French immigrant neighbor in Willimantic, Connecticut, using fresh Italian sausage made by my grandfather, Michael Mazzola, at his Italian market. I'll be peeling potatoes for the umpteenth Thanksgiving Eve in a row on Wednesday night.
Potato Sausage Stuffing
5 to 6 pounds mixed red and Russet potatoes, peeled and chunked
2 pounds or so Italian sweet sausage (no casing) - or hot sausage
1 pound or so ground pork
1 large yellow onion, minced
3 or more large cloves garlic, minced
½ pound butter or more
¼ teaspoon fresh black pepper or to taste
salt to taste
¼ to 1 tablespoon poultry seasoning or sage, to taste
turkey or chicken stock
Optional 2 stalks celery, finely chopped
Boil spuds in plenty of water until barely tender, not mushy.
Drain, place in large pot over low heat and add butter.
While the spuds are boiling, crumble sausage, ground pork, onions and garlic in frying pan and cook until pink is gone.
Don't overcook.
Add sausage to potatoes along with seasonings and stir well ... but not TOO well.
It will cook much more in the bird or in a casserole.
Add stock and/or more butter if mixture is too dry.
Taste the stuffing and adjust seasonings to taste. Roast inside turkey (or chicken) or in casserole until heated through.
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TRIVIA
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Yams can grow to huge sizes, and on the Pacific Island of Ponape, yams are referred to as 2 man, 4 man, or 6 man yams, depending on how many men it takes to lift the tuber. Some have been accurately recorded up to 600 pounds and 6 feet in length.
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CULINARY SCHOOLS, TOURS AND CRUISES
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Culinary Schools & Cooking Classes - Food and Wine Tours for the amateur & the professional. U.S. and abroad.
The best of the best.
http://www.foodreference.com/html/Cooking-Schools.html
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ANCIENT & CLASSIC RECIPES
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BOSTON COOKING SCHOOL COOK BOOK (1896 edition)
Fannie Merritt Farmer
EGG-NOG I
1 egg
2/3 cup milk
1 tablespoon sugar
2 tablespoons wine or
1 tablespoon brandy
Few grains salt
Beat egg slightly, add salt, sugar, and wine; mix thoroughly, add milk, and strain. Wine may be omitted, and a slight grating nutmeg used.
EGG-NOG II
Yolk 1 egg
1 tablespoon sugar
few grains salt
2 tablespoons wine or
1 tablespoon brandy
2/3 cup milk
White 1 egg
Beat yolk of egg, add sugar, salt, wine and milk. Strain, and add beaten white of egg. Stir well before serving.
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QUOTE
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"Men that can have communication in nothing else can sympathetically eat together, can still rise into some glow of brotherhood over food and wine."
Thomas Carlyle (1795-1881) Scots writer
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FLOWERS
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Fresh Flowers Directly from the Growers
BE TRULY ROMANTIC - GIVE FLOWERS FOR NO REASON AT ALL!
http://www.foodreference.com/html/freshflowers.html
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DID YOU KNOW?
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Eggnog has been around for a long time. Captain John Smith reported that eggnog was consumed in 1607 in Jamestown, Virginia.
‘Nog’ is an English word for strong ale, and eggnog was originally made with ale. Eggnog is descended from the English drink ‘posset’ or ‘sack posset’, which was a hot drink made with sweetened milk and ale or a Spanish wine called ‘sack.’
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WHO'S WHO IN THE CULINARY ARTS
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Paul Bocuse (February 11, 1926- )
Paul Bocuse comes from a long line of French chefs and restaurateurs dating back to 1765. After working under several noted chefs, he took over his family's failing restaurant near Lyon, and saved it from ruin. His family nickname was 'primate of the palate'.
Bocuse is one of the founders of a style of cooking which came to be called 'nouvelle cuisine'. He avoided the use of heavy cream and butter sauces, using simpler recipes, market-fresh food and emphasized natural flavors and textures. This nouvelle cuisine caught on with many younger chefs, and Bocuse became an ambassador of French cuisine, travelling around the world giving classes. He has written several books, including La Cuisine du Marche (The Cuisine of the Market, 1976), English translation, Paul Bocuse's French Cooking.
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RECIPE CONTRIBUTIONS FROM READERS
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Another Recipe contributed by a subscriber: Joseph Martin
TEXAS CAVIER
2 cans black-eyed peas (drained)
1 can white hominy (drained)
1/2-1 chopped tomato
1/2 cup chopped onion
1/3 cup chopped bell pepper
1/3 cup chopped cilantro
1/2-3-3/4 cup regular or zesty Italian dressing of choice
1-2 cloves minced garlic
All ingredients changeable to individual taste
chopped jalepano pepper (if desired)
A food processor helps
Pour Italian dressing over mixed ingredients
Refrigerate 4 hours or over night
Serve with tortilla chips
Email your recipe requests, food info or history
questions to me at james@foodreference.com
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ANOTHER FOOD REFERENCE WEBSITE
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FOOD ART AND POSTERS - 1,000s of NEW Posters!
Art & Posters for your home, office, restaurant, dorm room, kitchen, etc. The best selection - including movie, music, sports, food and culinary art. Famous masters, current unknowns. All the best quality, framed or unframed, low prices.
http://www.culinaryposters.com
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QUOTE
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"Never trust the food in a restaurant on top of the tallest building in town that spends a lot of time folding napkins."
Andy Rooney
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COOKING TIPS
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When you are going to beat egg whites, let the eggs sit at room temperature for 30 minutes before using them. The egg whites will beat to a greater volume.
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CULINARY CALENDAR - A Few Selected Events
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FRIDAY, DECEMBER 3
1368 Charles VI of France was born. It was during Charles VI rule that Taillevent was made Master of the King's kitchens. Charles VI also gave sole rights for the aging of Roquefort cheese to the village of Roquefort-sur-Soulzon, and all Roquefort must still be aged in the caves there today.
SATURDAY, DECEMBER 4
1942 Chris Hillman of the music group 'Flying Burrito Brothers' was born.
SUNDAY, DECEMBER 5
1854 Aaron Allen patented a folding chair. Setting up for banquets becomes a whole lot easier.
MONDAY, DECEMBER 6
1945 The microwave oven was patented.
TUESDAY, DECEMBER 7
1904 Clarence Nash was born. The original voice of Donald Duck.
WEDESDAY, DECEMBER 8
1982 'Maneater' by Daryl Hall & John Oates is #1 on the charts.
THURSDAY, DECEMBER 10
1993 On the TV show 'Seinfield,' Kramer came up with the idea to write a coffee table book about coffee tables.
For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html
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TRIVIA
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When beef is purchased in vacuum packages it appears a dark reddish purple. When the package is opened the exposure to oxygen causes the meat to turn bright red, and after a few days the surface will change to brown.
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QUOTE
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"Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chili."
Harry James
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Food Reference Newsletter ISSN 1535-5659
James T. Ehler (Publisher & Editor)
3920 S. Roosevelt Blvd
Suite 209 South
Key West, Florida 33040
E-mail: james@foodreference.com Phone: (305) 296-2614
Food Reference WebSite: http://www.foodreference.com
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