Chef's Corner
Due to excellent community support from reader and writer foodies, the Anmore Alternative News now has a Food Editor for the Chef's Corner. The Co-editors of the Anmore Alternative News welcome longtime Anmore resident, Ms Trudy Schneider as the new Food Editor. Trudy, a recently retired educator/ school administrator welcomes your contributions at Trudy_Schneider@telus.net. Please scroll down the page.
BY THE WAY HAVE YOU COME ACROSS SOME WONDERFUL CULINARY DELIGHT LATELY?
Too Hot to Cook Recipes. Enjoy! Click Here (10-07-10)
Dear Ms. Trudy,
All the articles I am drawn to lately deal with my childhood...and camping! The "modern s'mores" are a feast for the eyes and you can almost taste the orange-flavored marshmallows adding that creativity to an old favorite! But there is also something to be said for a burnt marshmallow crust...yum! Click Here
Sue Pottery 08-06-10
DON’T BE SHY ABOUT SHARING KEEP THOSE LINKS AND RECIPES COMING!
Lucy and Ethel in the Chocolate Factory (20-05-10) Click Here
Romy Prasad
Extensive European training and experience
Best Risotto Dish (top 5 in world) - Jurgen Gothe, Food and Wine Columnist
Former Executive Chef - Cin Cin
Multiple awards and accolades
Chef Instructor
Federico's Supper Club welcomes guests to attend an exclusive 5 course cooking demonstration conducted by our very own award winning Chef Romy Prasad. Our first cooking demonstration in April was a huge success - selling out within a week and thoroughly enjoyed by all attendees! Click Here for Recipes and Menues from this event. See photos below.
With the sun shining and gardens blooming - what better choice of theme for our next demonstration than the celebration of Spring - or as Italians term it - Primavera!
When and Where:
Thursday, May 27th, Federico’s Supper Club, 6pm to 9pm
Includes:
5 course cooking demonstration
Limoncello - how to make your own
5 course dinner for attendees (representing dishes prepared)
wine pairings with each course during dinner
live music and dancing with Federico after 9pm
Price with wine pairings is $69
Price without wine pairings is $45
Space is limited - and we encourage you to reply to this invitation at your earliest convenience by either calling us at 604.251.3473.
We look forward to seeing you at this exclusive event!
Ciao e benvenuti a tutti!
Hello Ms Schneider,
The following is from my files. I hope it is helpful. For those who have been directed by their doctors, or those who wish, to cut down on salt:
SPICY FLAVOUR BLEND:
2 tbls savoury crushed
1 tbl powdered mustard
2.5 tsp onion powder
1.75 tsps curry powder
1.25 tsps ground white pepper
1.25 tsps ground cumin
.25 tsp garlic powder
Combine all ingredients, mix well, spoon into a shaker.
Makes .3 cup: .59 mg sodium per shaker.
ALL PURPOSE SPICE BLEND
5 tsps onion powder
2.5 tsps garlic powder
2.5 tsps paprika
2.5 tsps powdered mustard
1.25 tsps thyme, crushed
.5 tsp ground white pepper
.25 tsps celery seed
Combine all ingredients, mix well, spoon into a shaker.
Makes .3 cup: .46 sodium per teaspoon.
The foregoing recipes were contained in the Vancouver Sun newspaper so very many years ago. The article was not copyrighted.
Ted Ulmer (13-05-10).
May 10, 2010
Chef David MacMillan, owner of Sugar Mountain Catering, and member of the Silver medal Canadian team at the Culinary Olympics in Frankfurt Germany, wowed the guests at a party honouring Anmore Alternative Co-editor Kaitlyn's 21st birthday at the Catering Kitchen in New Westminster.
April 4, 2010
We tried Miss Trudy, but what can you do when you live in a shoe? Your Easter Bunny cake looked so yummy - but ours? We loved the licorice for the whiskers though. We hope everybunny had a hoppy Easter. Nina and Mia
March 26, 2010
Hello Anmore Bakers!
Today I forward the instructions for a very easy but utterly delightful Easter Bunny Cake. No talent or coursework required and it is relatively quick to produce – but you have to have liquorice whips, colour of the whips does not matter but I can not think of anything to substitute for them.
My mom made this cake for years, then abruptly stopped (decided I was too old?) – thus, I started making it myself. It was fun and I always collected tons of compliments (maybe that was why it was such fun)!
We used whipping cream or Seven Minute Frosting instead of Cool Whip but although we liked the taste better, it just adds fuss. I found a picture for you so you could see how adorable it is.
Hope you give it a go. Everyone will love it!
Trudy
2010-03-21
Hello Again Everyone!
I came across this old Robin Hood Flour recipe for Hot Cross Buns when I was going through my file looking for breakfast ideas to serve our visitors. And … suddenly the light bulb went on… “Holy Dinah”… I realized it was nearly Easter! That means it is almost too late to send my aunt a birthday card in time for her 93 birthday! Horrible Niece!
And it is high time to get the egg shaped box of Hazelnut Truffles that I always buy for my daughter and son-in-law! I have not even seen any egg-shaped boxes of truffles yet (of course then I have not been looking either). Hey, maybe they will already be on sale!
Subsequently, I remembered that I always make decorated Easter Bunny cookies to share with my friends and I can not possibly disappoint friends! Someone might actually find out how chaotically I operate – as if it was not obvious anyway.
Then just when that familiar feeling of being waaaaay behind set in, I thought no wonder we have already been invited out for Easter Dinner. It is not ‘already’, it is in good time for people who plan! Thank goodness some people were organized.
So, I figured, heck, I’ll buy the Hot Cross buns and get started on the cookies. Okay, where was I? Yes the recipe! I have not made them yet this year but they are good and you who manage to fit scores of things into a day, should try them.
Happy baking…
Trudy
P.S. The recipe was preceded by this little blurb of useful information (for Trivial Pursuit? maybe.) You can tell it was printed in the ‘olden days’.
Hot cross buns! Hot cross buns!
One a penny two a penny - Hot cross buns
If you have no daughters, give them to your sons
One a penny two a penny - Hot cross buns
Watch Out 'Tim Horton'! (22-03-10)
Great Grannie's recipe book corners the market on freshly made fritters. Twentieth Century Home Cook Book, Thompson and Thompson, 1905. Click Here
March 5, 2010
Indulge yourself and your loved ones!
Hello Everyone,
In case you haven’t checked Chef’s Corner for a while, you haven’t missed a thing! Iextended recuperating from the holidays a bit, (okay, I admit, 6 weeks is more than a bit).
I have been convinced, now to work a little harder, so here we go. Some time ago, Ted Ulmer, one of our senior denizens, found and forwarded this Crock Pot link,which must contain every beef recipe you’ve ever wanted and many more that you probably have not been looking for.
This was just too fascinating not to share with everyone. I have no idea who is the genius that came up with this but it is pure magic to me…just click on the name of the recipe you want and...KAZAM!...it opens a file with the recipe!!
If you own a Crock Pot... this is a KEEPER!
I hope you enjoy exploring the work of slow cooking – and thank you Ted.
Trudy
February 1, 2010
Crock Pot - Beef
Steak Strips
___________________________________________________________________________________
December 17, 2009
Hello Everyone,
The end of the year, is, as I’ve heard said, “Nigh upon us” and this is the last ‘Chef’s Corner’ of 2009. We made it!
I would like to wish everyone a safe, laughter-filled holiday season and of course lots of wonderful food. Please remember to get the recipes and send them over for sharing.
Just in time, today I found a really great link, with just about anything to do with food preparation that you would want to know and I would wager lots of things you do not want to know as well (such as dishes requiring long preparation times and complicated ingredients). Of course, you have probably already been to the Allrecipes site (why am I always the last?) and know how great it is.
Anyway, as I was saying, just in time for the holiday events I came upon a really great link. There, I found this printable cookbook called “Ultimate Guide to Holiday Appetizers” which features not an overwhelming 100, not a confusing 50, but 10, only 10, really good recipes. I think any one of these delectable offerings would be great. No pouring through cookbooks needed!
The instructions are to ‘Control+Click’ (worked even for me) rand you will be taken to a pdf of the guide. The book does appear as if by magic; the prepared food, not so much. But, it makes an easy start for holiday party ideas.
Enjoy!
Trudy
and here it is…
Ultimate Guide to Holiday Appetizers
Hot and cold dips, cheese balls, spiced nuts, and more
Hello Everyone!
As you know the season for baking for Christmas has descended upon us. Like most people I have some cookies that I always make because my mother always made them and they are always expected and delicious. Then, I usually have some new cookies or squares that I try because I think I can add something sensational to the family tradition. My latest addition, as you will see, was not an automatic victory.
Shopping is one of the few games where I actually do have winning strategies. While this may not be a very useful claim to fame, I assure you, that it is as addictive as many another vice. My real point: I was trying to find something for which to use my 50% off coupon (don’t say it, my husband has already pointed out the ironies of finding something to buy so that I can save money). Well, he doesn’t understand the game either. Obviously!
Anyway I found a cookie spritz gizmo at the craft store, which looked very handy. Hey, I thought, instead of doing painstaking cookie cutter shapes and breaking them while I transfer them to the baking sheet, BAM, I could just squirt and out would come a beautifully shaped cookie. So I tried it as soon as I got home. Beautifully shaped cookie? NOT! Out came an amorphous, unappetizing-looking blob. And again. Plop, blob.
Stupid piece of junk, I thought, maybe I could pass it on to my cousin, she’s very handy in the kitchen and loves gadgets. Then I checked the recipe again. “If dough is too soft refrigerate for 35 to 40 minutes.” Of course! Simple, n’est-ce pas? While the dough was in the refrigerator I checked the website for instructions on using the cookie press. “Do not chill dough before using”. Man alive! Who do you believe? Anyway, I left it cooling and after that, all went well (if you don’t count the mess I managed to make producing 36 little cookies). I must say I was still finding spritzes all over even the next day. I don’t how it levitates so well.
For the trivia lover, I can tell you that Spritz is actually short for Spritzgebäck, which translated means squirt baking, or something like that. The cookies typically contain eggs, butter, sugar, and flour; they are essentially similar to shortbread cookies but with eggs added (makes them spritzier I guess). There are lots of different variations with this recipe. I decided to make the plain version this first time but have included some variations below for you to evaluate.
Good luck with all your Christmas preparations!
Trudy
2/3 cup sugar
1 cup unsalted butter, softened
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
2-1/4 cups all-purpose flour
Heat oven to 400°F. Combine all ingredients except flour in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed. If desired, prepare dough as directed by variations below. (If dough is too soft, cover and refrigerate, 30 to 45 minutes.)
Place dough into cookie press fitted with template. Form desired shapes, 1 inch apart, onto ungreased cookie sheets.
Bake for 6 to 8 minutes or until edges are lightly browned.
Yield: 5 Dozen Cookies.
Variations:
Chocolate Chip Spritz: Add 1/4 cup coarsely grated semi-sweet chocolate.
Eggnog-Glazed Spritz: Add 1 teaspoon ground nutmeg. Glaze: Stir together 1 cup powdered sugar, 1/4 cup unsalted butter, softened, 2 tablespoons water and 1/4 teaspoon rum extract in small bowl until smooth. Drizzle over warm cookies.
Lebkuchen Spice Spritz: Add 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground allspice and 1/4 teaspoon ground cloves. Glaze: Stir together 1 cup powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla in small bowl until smooth. Drizzle over warm cookies.
Mint Kisses: Add 1/4 teaspoon peppermint extract. Immediately after removing cookies from oven place 1 chocolate candy kiss on each cookie.
Hello Everyone!
This week thanks go to Mercy Austria who is sharing her recipe for roast turkey as they prepare it in Manila, the capital city of the Philippines. No, turkey is not usually thought to be indigenous to parts of South East Asia but, the world has become small and this is evidence that we are certainly not the only society embracing multicultural cuisine.
Mercy tells us that although pork is still the most traditional feast dish, Rellenong Pabo, or as we would say, Stuffed Turkey, is becoming a popular party/celebration dish in the cities. Mercy’s recipe, blends Asian and Spanish flavours in a style typical of many dishes from Manila. Can you just imagine the rich brown skin created by the addition of soy sauce for basting and the aroma created by the combinations of flavours in the stuffing?
Mercy has provided a quick, condensed version for preparation, but for the culinary challenged like me, I have included the complete details.
Thank-you again, Mercy, for your contribution to Chef’s Corner. I hope you have inspired others to send us some of their specialties.
Cheers,
Trudy
FILIPINO FESTIVE STUFFED BONED TURKEY
Mercy’s Preparation Instructions:
Roast turkey breast side down in a 325F convection oven or 350F conventional oven for two hours, basting often during the first hour. Then flip turkey breast side up, baste again and continue roasting, basting often, until skin is nicely brown and the meat is cooked. Boning the turkey is careful but not difficult work. The wings and drumsticks remain bone-in, so the finished stuffed roasted turkey keeps its original shape.
MARINADE FOR TURKEY (12 to 14 lbs):
2 tsp/10ml granulated sugar
1/3 cup all purpose flour
3 tbsp/45ml lemon juice
1/2 tsp black pepper and salt
2 tbsp/30ml soy sauce
1/3 cup butter, melted
STUFFING:
3tbsp vegetable oil
1 set turkey giblets(liver, heart, gizzard)finely chopped
1cup thinly sliced shallots
11/2tbsp minced garlic
1onion finely chopped
2stalks celery finely chopped
2tsp grated gingerroot
1/2tsp black pepper
1tsp paprika
1/4tsp ground cloves
2 cups fresh bread crumbs
2 eggs beaten
1/2cup tomato sauce
11/2tbsp fish sauce
6oz. ham cut into cubes
6oz.chorizo chopped
2 large hard cooked eggs peeled
TURKEY STOCK:
Turkey neck and bones from boned turkey
1 onion, quartered
1 stalk celery, chopped
2 bay leaves
1 piece gingerroot (1 1/2 inch) smashed
3 whole cloves
4 tsp. fish sauce
1/2 tsp. Each salt and black peppercorns
BONING TURKEY: Cut slit through skin lengthwise along centre of turkey's backbone; running tip of sharp boning knife under skin, peel off skin from backbone on both sides of cut. With poultry shears, remove backbone (reserve backbone and all other bones for stock). Through the open cavity, split breastbone lengthwise, without cutting into meat, so the turkey lies flat on work surface (skin side down). Twist and cut out wing drumette bones from joint, leaving top two wing joints bone-in. Cut out wishbone and any other bones connecting wings to breast. Sliding boning knife under bones, remove breast bone on both sides. Disjoint both ends of thigh bones; cutting lengthwise along bone, expose and remove thigh bones. Cut out pelvic bones. Check turkey for any bones; only the wings and drumsticks should remain.
MARINADE: In large bowl or baking dish, mix together lemon juice, soy sauce, sugar, and 1/4 tsp. of the pepper. Place turkey in bowl and coat with marinade. Marinate for at least 1 hour or refrigerate for up to 4 hours, turning occasionally.
TURKEY STOCK: In a stockpot, place turkey neck and bones; cover with cold water. Bring to boil; skim off foam. Add onion, celery, ginger, bay leaves, cloves, salt, peppercorns and fish sauce. Reduce heat and simmer for 2 hours. Strain.
STUFFING: Meanwhile, in skillet over medium heat, heat 2 Tbsp. of the oil; fry shallots, stirring often, until golden. Add garlic and continue frying, stirring, until garlic is golden and shallots are nicely browned. Transfer to large bowl. In same skillet, heat remaining oil; fry onion, celery and ginger until onion is soft. Add giblets, salt, paprika, pepper and cloves. Fry, stirring until giblets are no longer pink. Scrape into bowl; thoroughly mix in pork, bread crumbs, eggs, tomato puree and fish sauce. Stir in ham, chorizo and olives.
Transfer turkey to work surface, laying it flat, skin side down; pull fillets down from the breast to fill in space between breast and thighs. Spread generous half of the stuffing over turkey; place hard cooked eggs over stuffing and cover with remaining stuffing. Bring sides of turkey up and over stuffing; skewer and tie up securely. Flip, then skewer and tie cavity opening. Truss legs and wings together. Sprinkle all over with salt and remaining pepper. Place, breast side down, on greased rack in roasting pan. Brush with butter.
ROAST in 325 F. convection oven or 350 F. , conventional oven for 2 hours, basting often after the first hour. Flip turkey breast side up, baste and continue roasting, basting often, until skin is nicely browned and thermometer inserted in centre of stuffing registers 160 F. (70 C.), 60 to 90 minutes. Transfer to carving platter; keeping warm (place in oven with door ajar), let rest 15 to 20 minutes.
MEANWHILE, pour pan juices into heatproof glass measuring cup. Spoon 3 Tbsp of the fat into saucepan; reserving juices, discard remaining fat. Pour 1 cup of the stock into roasting pan over medium low heat. Deglaze pan by scraping up brown bits; pour into measuring cup with pan juices. Heat fat in saucepan over medium heat, stir in flour and cook, stirring, until flour no longer smells raw, about 2 minutes. Slowly, while whisking, pour in 2 cups turkey stock; bring to simmer. Straining through fine sieve, pour in reserved pan juices. Bring to simmer; simmer for 2 minutes, adding a little more stock if gravy is too thick.
TO CARVE TURKEY, remove all skewers and strings; carve off drumsticks and wings. Slice turkey crosswise like a meatloaf. Serve with gravy. Makes 12 to 16 servings.
Hello Everyone and welcome to our last entry for November.
It’s always wonderful to get a glimpse of your specialties, so we are very pleased that a number of people have responded with recipes for dishes traditional to their culture. This week, many thanks go to Kohkum (grandmother in Cree), Margaret Michell Lemmon of K M Creeations for submitting her recipe for traditional Bannock. Try and enjoy!
Bannock this recipe comes from Saskatchewan 2 1/3 cups flour1 tsp salt2 tblsp. baking powder4 tblsp. sugar2 tblsp shortening1 cup cold waterMix together first 4 ingredients. Working with knives, cut in shortening until it resembles coarse meal. Stir in water and mix with a fork. Knead gently 8-10 times on a floured board. Work in flour to overcome stickiness of dough. Place on an ungreased cookie sheet and pat down to form an oval 3/4"-1" thick. Bake 17-20 min. @ 450 degrees
Thank-you, also, to Irena Pollak for steering us to recipes for Sweet Potato Latkes and Sufganiot which she says are among the “most common and very, very good” traditional Jewish recipes for Hanukkah which is just around the corner. This year, Hanukkah begins at sundown on December 4.
Like all holidays, Hanukkah is celebrated according to traditions, and each Hanukkah table expresses rituals of family, culture and community. They sound deeeelicious. Please keep the recipes coming!
Trudy
Sweet Potato Latkes Original recipes yields 8 latkes.
Ingredients:
2 sweet potatoes, peeled and shredded
- 2 eggs, lightly beaten
- 1 tablespoon brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cloves
- 2 teaspoons ground cinnamon
- 1/4 cup vegetable oil for frying
Directions:
1. Place sweet potatoes in a colander. Place a cheesecloth over the potatoes, and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, then squeeze again.
2. In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well.
3. Heat oil in large heavy skillet to 375 degrees F (190 degrees C).
4. Form mixture into pancake size cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels, and serve piping hot!
Sufganiot Original Recipe - Yield 24 servings
"Sufganiot (doughnuts) filled with sweet cheese or preserves. Perfect Hanukkah For a change from cheese filled supganiot, inject some with teaspoons of jam."
Ingredients:
- 2 1/2 teaspoons active dry yeast
- 1/4 cup white sugar
- 3/4 cup warm milk (110 degrees F/45 degrees C)
- 2 1/2 cups all-purpose flour
- 2 egg yolks
- 1/4 teaspoon salt
- 1 teaspoon ground nutmeg
- 2 tablespoons butter, softened
- 1/2 cup drained cottage cheese
- 1 egg
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- 2 cups vegetable oil
- 1/2 cup confectioners' sugar
Directions:
1. Dissolve the yeast and 2 tablespoons white sugar in the warm milk.
2. Sift flour into a large bowl, make a well in the center and add the yeast mixture, egg yolks, salt, nutmeg, butter and remaining sugar. Stir flour into center. Once combined turn dough out onto a lightly floured surface knead until dough is elastic. Cover; let dough rise overnight in the fridge.
3. Remove dough from the refrigerator and roll on a lightly floured surface to 1/8 to 1/4 inch thick. Cut into 2 inch rounds. Cover and let rise for about 15 to 20 minutes.
4. In a medium bowl combine the cottage cheese, egg, 3 tablespoons white sugar and vanilla. Beat until well combined.
5. Form dough rounds into a ball and insert about 2 teaspoons of cheese filling into each .
6. In a heavy pot, pour in oil to about the 2 1/2 inch mark. Heat to 375 degrees F (190 degrees C). Drop sufganiot (doughnuts) into the oil, turning when browned. Drain on paper towels and roll in confectioners' sugar.
Hi Everybody!
Hurray! We have another response to our request for favourite cultural dishes. If this reminds you of something you enjoy or make, we would love for you to send us your specialties to share with readers.
Thank-you, so much to Anthony Hadisurya for sending us the following recipes which provide us with a glimpse of Nasi Kuning,--a wonderful banquet-like Indonesian feast for special occasions. Nasi Kuning or ‘yellow rice’, gets its vivid golden appearance from turmeric which seems to be present in all versions of this recipe.
Anthony says that he has been to celebrations where there are as many as 25 dishes served along with this fragrant rice and adds that such an undertaking would normally require weeks of preparation beforehand!
Now…, this, from the point of view of someone (like moi) who can barely pull off planning a turkey dinner for the relatives, provides a very good reason to travel away, often --- especially during celebration periods. To my mind, there is absolutely no need to be daunted by elaborate preparation when you can simply go away and visit with family and friends later, under more sane circumstances.
I will let Anthony, who is obviously braver in the kitchen than I am, introduce you to his recipe for Nasi Kuning followed by Beef Rendang. Do not let the list of ingredients deter you, you will see most of them are just spices.
Enjoy!
Trudy
The Nasi Kuning is served during birthday parties, and other happy celebrations such as large dinner parties, engagement parties, birth of a baby party…basically any party occasion that requires a large amount of food and is a happy occasion!
The Nasi Kuning is served at the center of the table and all around it are the other dishes that accompany the rice. I added a Beef Rendang recipe that can accompany the Nasi Kuning or it can be served on its own with jasmine rice.
The Beef Rendang recipe is one of the staple dishes accompanying the Nasi Kuning feast. Normally, if you are serving Nasi Kuning, you will have on average, 17 dishes to accompany it in total. The dishes vary, depending on the city/region where you are serving it as well as the family’s traditions and background. If you were Muslim, then every dish would have to be Halal, if you were Chinese Indonesian, then there might have to be some pork dishes…etc.
As another example, a dish that usually accompanies the Nasi Kuning is Tempe. It can be prepared many ways; marinated with salt and tamarind and then fried or cut into sticks and stir fried with sweet soy sauce, turmeric and petai. So, the dishes are varied and some are complicated while others are simpler to prepare.
Nasi Kuning (Yellow Rice):
3 cups of rice-rinsed
3 cups coconut milk
2 cups of water
1 tablespoon lemon grass-finely chopped
4 bay leaves
1 teaspoon turmeric
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon ground cloves
¼ teaspoon cinnamon
3 tablespoon butter
Place all ingredients, except butter, into a saucepan, bring to a boil. Simmer for 20 minutes over low heat or until all liquid has been absorbed, stir it a few times. Turn off heat and cover, let it stand for 20 minutes. Add butter and fluff, place on a platter and serve.
Indonesian Beef Rendang:
Serves 4-6 people
500 gram of beef
4 cups coconut milk
2 bay leaves
2 kaffir lime leaves
3 cardamon pods, bruised
1 stalk of lemon grass
2 fresh turmeric leaves (optional)
4 cm cinnamon sticks
5 red thai chili pepper (you can add more)
½ teaspoon salt
½ teaspoon sugar/brown sugar
8 shallots-peeled and sliced
6 garlic cloves-peeled and sliced
3 cm ginger
3 cm galangal
½ teaspoon black peppercorn-crushed
2 cm turmeric
- grind and blend shallot, garlic, ginger, galangal, peppercorn and turmeric into paste
- cut beef into small but thick slices-squared
- put beef, spice paste and all other ingredients into a wok and bring slowly to a boil, stirring
- constantly to prevent the coconut milk from separating.
- cook over low heat, stirring from time to time, until meat is tender and all sauce evaporates
- continue cooking beef, which will fry in oil that has come out from coconut milk, until brown
- serve with Yellow rice or plain rice-depending on occasion
Hi Everyone! Please keep your thoughts and recipes coming. Let us in on YOUR favourites.
After a walk in the brisk stormy wind today, I was inspired to make some cocoa when I got back inside and before I even finished making mine, I had requests to fill for three more people. Was it the smell, the idea of something warm to hold or a memory of another time when hot chocolate brought solace after a romp in the cold outdoors? Whatever it is about hot chocolate, we weren't the only ones.
It turns out that About.com Food has a big feature on hot chocolate including a video on how to make your own (as in with real cocoa and real milk - not from a box of instant powder). I have included a transcript from a short video, which is featured on the website, followed by some international variations on the cocoa theme. I thought it was quite interesting, but then I find anything to do with cholocate quite interesting and eminently tasteworthy.
Here are approxiamtions of the "recipes" we use at our house; the second one is definitely richer and creamier, but the first one is less fussy and I think more delicious. Moreover, by opting for the cocoa version, I feel just a little bit saintly for resisting the richer drink. Enjoy!
Cheers,
Trudy
Hot Cocoa
Ingredients:
· 3 tablespoons unsweetened cocoa powder
· 1/4 cup sugar
· 4 cups milk
· 1/4 teaspoon vanilla
· miniature marshmallows
Preparation:
Blend cocoa and sugar in a small bowl. In a medium saucepan, heat milk to scalding. Mix about 1/3 cup of the hot milk into the cocoa-sugar mixture, then pour cocoa mixture into hot milk in the saucepan; stir until well blended. Stir in vanilla. Serve with mini marshmallows. Serves 4.
My husband usually adds a little splash of brandy or rum – very yummy!
Hot Chocolate
Chop
1. Place a pre-measured chunk of chocolate into a food processor.
2. Place the food processor’s chopping vessel (complete with blade) into the fridge.
3. Once the chocolate and food processor are chilled, remove them.
4. Immediately chop the chocolate in the food processor in five-second “bursts” until it is finely and evenly chopped. (This will prevent uneven melting and scorching later.)
5. Optional: Blend sugar, cocoa powder and/or a dash of salt with the chopped chocolate.
Melt
1. Heat milk over medium-low in a small saucepan or double broiler. (Note: Substitute milk with cream for a thicker beverage, or add a splash of water for a less creamy, subtler quaff.)
2. Stir often. (Note: The creamier your mixture, the more often it needs to be stirred.)
3. Before the milk reaches boiling, remove it from heat. (Warning: Failing to remove the milk before it reaches boiling will alter the texture and flavour of the milk for the worse. Never allow your milk or drinking chocolate to boil.)
4. In a separate pan, pour a few tablespoons of hot milk over the chopped chocolate.
5. Stir until the chocolate is melted and smooth.
Hot Chocolate(Video Transcript)
When it's cold outside, nothing warms you up like a mug of steamy hot chocolate. But don't settle for the boxed variety - watch how to make your own at home.
Hi, I am Gretchen Siegchrist for About.com Food, and I am going to show you how to make hot chocolate.
What Is Hot Chocolate?
There is a difference between hot cocoa and hot chocolate. The first is made from cocoa powder, which is chocolate with all of the fat pressed out of it.
The second is made from real, rich chocolate. That is what we are going to be making today.
Ingredients Needed to Make Hot Chocolate
Begin with some nice, rich chocolate. The better the quality, the better your final product will be. You will also need some milk.
For true hot chocolate you always want to use milk, and never water. Whole milk will give you the richest drink, but you can also use skim or low fat.
Measure and Heat the Milk
Begin by putting the milk in the saucepan. I do not bother with measuring cups. Instead, I just pour it straight into the mug to figure out how much I need. Heat the milk over medium until it starts to get warm.
Combine the Milk and Chocolate
While the milk is heating, chop the chocolate into small pieces. When the milk begins to get warm, add the chocolate. It will begin to melt right there in the pan.
Be sure to leave aside a few pieces of chocolate to garnish the drink at the end. Stir together the milk and chocolate and let it get warm enough, though make sure it does not boil.
Add Sweetener to the Hot Chocolate
If you are using unsweetened chocolate, you will also need to add a sweetener. White sugar is fine, but you can use brown sugar, honey, or maple syrup if you want to add a little extra flavour. Plan to use about one tablespoon per serving.
Whisk the Hot Chocolate and Serve
Before serving, use a whisk to beat the hot chocolate until it is foamy. Now, ladle the chocolate back into the mugs, garnish it with some chocolate pieces, and it is ready to serve and enjoy
Thanks for watching. To learn more, visit us on the Web at food.about.com.
The recipes below are all available through this link:
Please let us know if you find something really special.
Hot chocolate that's good enough for the White House, with both milk and light cream. No fuss with melted chocolate, since it's made with cocoa powder. Give it a whisk for a foamy touch.
The Aztecs were the first to serve chocolate as a drink, but they also mixed it with hot chili pepper to make a really special beverage. Try something exotic with your hot chocolate today. You can always reduce the amount of chili if it's too hot for you.
Downright decadent. This hot chocolate recipe calls for heavy cream and whole milk. No need for spices or other flavours when you have real chocolate and cream.
A rich hot chocolate recipe, made with real chocolate and whisked with vanilla. A few more pinches of spice gives this recipe a unique but subtle flavour all its own.
Hot cocoa recipe with a bit of coffee and cinnamon. You can't beat hot chocolate made with real melted chocolate, especially with the added cinnamon.
This hot chocolate recipe calls for two different kinds of chocolate, and it's whipped frothy. The half and half cream makes for an extra rich cup of cocoa.
Lots of brown sugar makes this cocoa recipe extra sweet. You can still taste the real chocolate that's melted into this hot cocoa.
It's special because it's so simple. Using unsweetened chocolate brings out the bold cocoa flavour. You'll be making this hot chocolate all winter long.
Even the whipped cream topping in this recipe is minty. The white chocolate is so much more mellow than dark, but the mint really adds a fresh spark to this hot chocolate. Ideal for Christmas.
Thick with cream, real melted chocolate, Grand Marnier and a hint of orange zest. You'll get a pretty strong cup of hot chocolate with this recipe, so don't let the innocent orange taste fool you.
Hot Cocoa
Ingredients:
· 3 tablespoons unsweetened cocoa powder
· 1/4 cup sugar
· 4 cups milk
· 1/4 teaspoon vanilla
· miniature marshmallows
Preparation:
Blend cocoa and sugar in a small bowl. In a medium saucepan, heat milk to scalding. Mix about 1/3 cup of the hot milk into the cocoa-sugar mixture, then pour cocoa mixture into hot milk in the saucepan; stir until well blended. Stir in vanilla. Serve with mini marshmallows. Serves 4.
My husband usually adds a little splash of brandy or rum – very yummy!
Hot Chocolate
Chop
6. Place a pre-measured chunk of chocolate into a food processor.
7. Place the food processor’s chopping vessel (complete with blade) into the fridge.
8. Once the chocolate and food processor are chilled, remove them.
9. Immediately chop the chocolate in the food processor in five-second “bursts” until it is finely and evenly chopped. (This will prevent uneven melting and scorching later.)
10. Optional: Blend sugar, cocoa powder and/or a dash of salt in with the chopped chocolate.
Melt
6. Heat milk over medium-low in a small saucepan or double broiler. (Note: Substitute milk with cream for a thicker beverage, or add a splash of water for a less creamy, subtler quaff.)
7. Stir often. (Note: The creamier your mixture, the more often it needs to be stirred.)
8. Before the milk reaches boiling, remove it from heat. (Warning: Failing to remove the milk before it reaches boiling will alter the texture and flavour of the milk for the worse. Never allow your milk or drinking chocolate to boil.)
9. In a separate pan, pour a few tablespoons of hot milk over the chopped chocolate.
10. Stir until the chocolate is melted and smooth.
Dear Ms. Schneider,
They're running these programs on Saturday at noon on TVOntario.
French Food at Home with Laura Calder. She's quite good and actually looks like she eats the food she makes. The recipes look pretty good as well. .... and she's not SKINNY!!!!.. ... which is probably why the camera mostly focuses on her bosom when she's whipping a sauce by hand. Click Here
Michael Smith's series "Chef at Home" He's very good. He's a transplanted Yank who resides in PEI. Click Here
Just thought you'd like to see.
Joanne Frembd (03-11-09)
Comfort Food - Who Loves Rice Pudding? 01-11-09 Click Here
Pumpkin Carving and All Kinds of Good Things 26-10-09 Click Here
Danielle Hall, our local Epicure Representative, shares her Meals in Minutes recipes 21-10-09 Click Here
This brings me to the recipe I’d like to share today… THE BEST PUMPKIN PIE EVER! At a recent family dinner we were treated to absolutely, without a doubt, the best Pumpkin Pie ever. I am excited to be able to share this delicious recipe with you.
The filling is so good you won’t notice the pre-made pie shell, but of course, making your own is always an option. Whatever you decide to adapt, I would say, “Keep the Praline Pecans”. Not only are they yummy on their own, (I’m thinking small bags at Christmas even) but they add a great flavour and crunchy texture to the pie.
Also maybe you should have a good shot of the rum first to make sure it hasn’t gone off! Trudy
Perfection Rum Pumpkin Pie
Ingredients:
1 (9-inch) pre-made pie shell
1 (15-ounce) can unsweetened pumpkin puree
3 large eggs, at room temperature
1 cup firmly packed light brown sugar
2 tablespoons unsalted butter, melted and cooled
2 1/2 cups heavy cream, divided
1/3 cup sour cream
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
Pinch ground cloves
Pinch ground nutmeg
Pinch salt
2 tablespoons dark rum
2 teaspoons vanilla extract
1/4 cup confectioners’ sugar
1/4 cup Praline Pecans, recipe follows
Praline Pecans:
2 tablespoons butter or margarine 1/4 cup firmly packed dark brown sugar 1/2 cup chopped pecans
Directions:
Preheat the oven to 375 degrees F. Partially bake the pie shell, according to the package directions. In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum, and vanilla. Pour into the shell. Bake for 10 minutes, and then reduce the oven temperature to 300 degrees F. Continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve. With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth. Gradually add the confectioners’ sugar and whip on high until the cream stands in peaks. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.
Praline Pecans
In a small skillet melt the butter and sugar over medium heat. Add the pecans, stirring until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream. Servings: 8 to 10 servings . Recipe courtesy Johnnie Gabriel , 16-10-09
Editor's Note: Yummy!
Thanksgiving - The Before Photo
Thanksgiving - The After Photo
Submitted by Joanne Frembd (aka Madame Butterfry) 13-10-09
How is this for a delicious Thanksgiving Menu?
Mini scones with shaved ham, leeks and Port figs
Gougeres with red pepper dip
Salami coronets with polenta
--------------
Squash and ginger soup
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Oxtails in whiskey
Spelt spatzle
Parsnip "twigs"
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Pumpkin ice cream in hazelnut phyllo cups
Gubbana
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coffee, tea,
almond biscotti
From Joanne Frembd (aka Madam Butterfry) 11-10-09
Please send us your family's Thanksgiving favourites!
1905 Twentieth Century Home Cook Book Instructions on how to roast your turkey! 10-10-09 Click Here
Thank you so much Camille Tribe for sharing the following two recipes with us!
Camille says this Cranberry Sauce, present at many Tribe family meals is especially great because you can make it a day ahead and you can bake it in the oven. Now how smart is that?
The second recipe for Potato and Yam Casserole was passed on to Camille by her husband Robert’s aunt. Camille adds that the nutritional value and fibre content of vegetables like yam makes them an excellent food choice. The yam is particularly helpful in aiding digestion and blood glucose control. Again, this casserole can be made ahead and simply reheated for your feast.
Cranberry Sauce
Ingredients:
2 packages fresh cranberries
2 cups orange juice
1.5-2 cups organic brown sugar
3 cinnamon sticks (optional)
Directions:
Combine all ingredients in a bowl.
Put in a large greased casserole dish.
Bake in 350 degree oven for 1-1.5 hours.
Occasionally stir sauce while in oven.
Sauce is ready when the cranberries consistency is no longer runny and the cranberries are soft and
thoroughly cooked.
Let cool.
Place in sealed container and refrigerate.
Simple and absolutely scrum delicious!
From the kitchen of Camille Tribe
October 5, 2009
Potato and Yam Casserole
Ingredients:
8 potatoes
4 yams
1 cup milk
1 cup sour cream
1/4 cup butter
1/2 teaspoon nutmeg
1/2 teaspoon pepper
1 teaspoon salt
Directions:
Grease a 13 x 9 casserole/pan.
Peel and cut up potatoes and yams into chunks.
Cook each separately.
Drain and mash each separately.
Add one half of the milk, sour cream, butter, salt, pepper and nutmeg to each pot.
Spoon yams evenly into casserole dish.
Spoon potatoes over the yams.
Cool and cover with saran.
Can refrigerate for 24-hours.
Preheat 10-minutes in microwave.
Bake for 20-minutes in 400 degree oven.
Serves 12.
The beauty of this recipe is that you can make it a day ahead and, thus, not be as rushed on Thanksgiving day.
From the kitchen of Camille Tribe
October 6, 2009
Yam, Glycemic Index, Weight Loss
Whether you are following a
low carb diet, or a more orthodox lower fat diet, make sure your eating-plan contains foods low on the
glycemic index, or with a low
glycemic load (see
Food Chart), and has adequate
nutrition. Nutritious, lower glycemic index diets are great for fast healthy weight loss.
Tracy’s Bread Sauce (aka Mud, Paste)
This is my husband Brad’s grandmother’s recipe. She was Welsh and it is an old Welsh recipe called ‘Bread Sauce’. It is a side dish served at Thanksgiving and Christmas.
- 2 loaves of white bread
- 2 cup milk
- ¼ c cup of ground pepper
- pinch of salt
Options: 1 diced onion and/or any other spices that you like
Take the bread and remove the crust for stuffing later. Break the bread into little pieces in a crock pot. Add milk, pepper, pinch of salt and optional ingredients. Cook on low for 3-4 hours – or until milk is absorbed into a paste like consistency. Stir frequently so that it doesn’t stick.
Tracy Hill’s Grandma’s Welsh Cakes
This is a dessert again served at Christmas and Thanksgiving. It’s a little biscuit often served with tea.
- 4 cups of flour
- 1 cup sugar
- 1 cup of butter
- 1 cup of currants
- 2 tsp baking powder
- pinch of salt
Flour, sugar, and butter are mixed together. Currants are soaked in boiling water to cover for 10 minutes then drain. Mix them in with flour, sugar, and butter. Take baking powder and mix to slightly thinner than paste. Mix with the other ingredients. Mix into a ball of dough. Roll on lightly floured table to 1/4 “. Use a juice or shot glass to cut circles and then you fry them in a frying pan. I use PAM and an electric frying pan. Fry til golden brown on each side. Sprinkle with icing sugar when cool.
Eight More Planning Days until Thanksgiving
This year, thanks to Elaine Willis who, this very morning thoughtfully shared this shopping link, I started thinking about Thanksgiving Dinner a record one week ahead of time. I made menu plans accordingly and hope to translate them into a comprehensive shopping trip tomorrow.
This link to the Real Canadian Super Store has a video showing how to make the turkey, a suggested menu, recipes for the menu and even provides the shopping list! Are they all exclusively Super Store products? To view the video Click Here
THE LOWLY COFFEE FILTER
Coffee filters ..who knew! And you can buy 1,000 at the Dollarama for almost nothing.
1. Cover bowls or dishes when cooking in the microwave.Coffee filters make excellent covers.
2. Clean windows and mirrors. Coffee filters are lint-free so they'll leave windows sparkling.
3. Protect China Separate your good dishes by putting a coffee filter between each dish.
4. Filter broken cork from wine. If you break the cork when opening a wine bottle, filter the wine through a coffee filter.
5. Protect a cast-iron skillet. Place a coffee filter in the skillet to absorb moisture and prevent rust.
6. Apply shoe polish. Ball up a lint-free coffee filter.
7. Recycle frying oil. After frying, strain oil through a sieve lined with a coffee filter.
8. Weigh chopped foods. Place chopped ingredients in a coffee filter on a kitchen scale.
9. Hold tacos. Coffee filters make convenient wrappers for messy foods.
10. Stop the soil from leaking out of a plant pot. Line a plant pot with a coffee filter to prevent the soil from going through the drainage holes.
11. Prevent a Popsicle from dripping. Poke one or two holes as needed in a coffee filter.
12. Do you think you need expensive strips to wax eyebrows? Use strips of coffee filters.
13. Put a few in a plate and put your fried bacon, French fries, chicken fingers, etc on them.Soaks out all the grease.
14. Keep in the bathroom. They make great "razor nick fixers."
OH YEH - FORGOT -THEY ARE GREAT TO USE IN YOUR COFFEE MAKERS
Was Fuzz (aka Ted Ulmer) 28-09-09
Hi all,
This is likely a very good recipe for grilled salmon. I haven't tried it as my preference is halibut black or ling cod. Coming from Kittencal who frequently submits receipes, etc all of which are very well received by those who have tried them and by far of them who have rated them as very or extremely high. Thus this one is almost a guarantee depending on your individual preferences.
With reipezaar.com you receive info as to how to prepare specific recipes --- want one on say, pickled beets or grilled corn or pork roast or slow cooker recipies or whatever; just type your request in the appropriate space even pasteries marinades, sauces,etc. - you'll get lots to choose from.
Personally, I recommend you check out recipezaar.com It is free unless you want to receive a premimum membership which is not expensive and gives you a chance to send; but try the free one first. You'll be amazed as to the amount of good/great information there is awaiting to be read -- great ideas, suggestions and recomendations.
Do you have cooking challenged or just curious cooking friend[s] or children of such friends. A premium gift subscription should be most welcome.
Enjoy,
Ted Ulmer 23-09-09
The Only Marinade You Will Need for Grilled Salmon
Recipe #361341 | 10 min | 10 min prep
Plan ahead the salmon will need to marinade for at least 8 hours, this marinade is enough for up to 16 ounces of salmon- you may adjust the fresh garlic and cayenne pepper to taste --- you will LOVE this!
1 1/2 cups (approx) (change servings and units)
Change to: cups (approx) US Metric
Ingredients:
1/2 cup vegetable oil (can use Canola oil or peanut oil)
1 teaspoon sesame oil
3 tablespoons lemon juice or lime juice
1/4 cup balsamic vinegar
1/4 cup soy sauce
1 1/2 tablespoons brown sugar
1 1/2 teaspoons ground ginger
3/4 teaspoon paprika
1/2-1 teaspoon fresh ground black pepper (or to taste)
1 pinch cayenne pepper (or use crushed red chili flakes)
6 garlic cloves, minced (or use 1 to 1-1/2 teaspoons garlic powder)
4 green onions, chopped
salt (optional and to taste)
Directions
1 In a large bowl whisk the first 10 ingredients until well blended starting with 1/2 teaspoon black pepper.
2 Season with salt if desired.
3 Mix in the minced garlic and green onions.
4 Pour over salmon.
5 Cover and refrigerate for 8-24 hours, turning the salmon over a few time during chilling.
6 Discard the marinade and grill salmon over medium-high heat (about 4 minutes per side).
Tuscan Flatbread with Grapes
(aka Mossom Creek Hatchery Yummy Sunday Grape Bread)
1 pkg yeast
3/4 c lukewarm milk
1/3 c sugar
2 tsp grated lemon zest (optional but nice)
2 c flour
1/4 tsp salt
(Optional: Substitute Ruth Foster's Concord grapes for the following 4 items)
1 and 1/2 c grapes (Coronation is good)
3/4 c green seedless grapes
3/4 c red seedless grapes
2/3 c raisins
1/4 c vin santo (sweet Italian wine) or marsala
2 Tbsp sugar
Icing sugar
In a large bowl, sprinkle yeast over lukewarm milk; cover and let stand in a warm place about 10 minutes until the yeast has dissolved. Add 1/3 cugar and lemon zest. Using a wooden spoon, beat in half the flour mixed with salt; beat two minutes.
Work in enough of the remaining flour to form a soft dough. Turn dough out on to lightly floured surface and knead about 10 minutes or until smooth and elastic. Place in large greased bowl, turning dough t grease the top. Cover bowl with plastic wrap. Let rise in warm place until doubled in size, about 1 and 1/2 hours.
Meanwhile, halve any large grapes. Combine all the grapes and set aside. In bowl, soak raisins in vin santo for 30 minutes; drain and set aside.
Punch dough down and divide in half. On a lightly floured surface, roll out each half to form a 10 inch round. Place one round on heavy baking sheet dusted with flour. Top with half the grapes and raisins. Place remaining round on top; cover with remaining grapes and raisins to within one inch of edge of dough. Sprinkle fruit with two tablespoons of sugar. Cover with damp tea towel and let rise in warm place for thirty minutes.
Bake at 350 degrees for 30 to 35 minutes or until edges are golden and middle is cooked. Transfer to wire; let cool completely. Lightly dust with icing sugar. Cut into wedges.
Makes ten servings.
Tried and True!
Submitted by Trudy Schneider & Elaine Willis 23-09-09
Buttermilk Bay Chicken: Ours was just the very best. Joanne Frembd 22-09-09 Click Here
The Versatile Brussel Sprout - King Among Vegetables Click Here
Submitted by Joanne Frembd 16-09-09
Quotes About Food:
Give a man a fish, and you'll feed him for a day. Give him a
religion, and he'll starve to death while praying for a fish. -
Timothy Jones
A woman without a man is like a fish without a bicycle. - Gloria Steinem
I will not eat oysters. I want my food dead. Not sick, not wounded,
dead. - Woody Allen
There are five elements: earth, air, fire, water and garlic. - Louis
Diat
$ex is good, but not as good as fresh sweet corn. - Garrison Keillor
(Birdie and Garrison are on the same page when it comes to corn)
A cucumber should be well sliced, and dressed with pepper and
vinegar, and then thrown out, as good for nothing. - Samuel Johnson
There are two kinds of people in the world. Those who love chocolate,
and communists. - Leslie Moak Murray in "Murray's Law"
I hope you enjoyed.
Joanne Frembd 05-08-09
DB'S Paprika Roasted Parsnips and Carrots
Toss together 2 cups (500mL) each sliced like small French fries peeled parsnips and carrots with 2 tbsp (25 mL) extra-virgin olive oil, 1/2 tsp smoked hot paprika (recipe calls for 1mL salt but DB served salt free and these veggies were impeccable.Spread on lightly greased baking sheet and bake at 425 degrees until tender (about 20 minutes).
Supposedly serves 4 but three people ate happily as part of a large meal with no leftovers. No smoked paprika? Use 1/2 tsp sweet paprika and a pinch of cayenne pepper as substitute.
MMM-mmm! SO easy, too!
25-07-09
Baking Bread submitted by Joanne Frembd, Feb. 4, 2009 Click Here
Are tomatoes a fruit or a vegtable? This is a different insight.Personally I am in agreement with the U.S. Supreme Court ruling. Ted Ulmer (aka Was Fuzz) 05-02-09.
The Strange History of 'Love Apples' - aka Tomatoes
Tomatos were once referred to as "love apples." This is because their was a superstition that people would fall in love by eating them.
The plant we know today as the tomato, is thought to have originated in Peru, and "migrated" to Mexico where they started to cultivate it
around 700B.C. Records of a tomato, squash seed and chillies dish, may be the first salsa recipe.
The "fruit" (scientifically speaking, that's what it qualifies as) was discovered and taken back to Europe by conquistadors. At that time, it wasn't the brilliant red globe that you find in the grocer's. Their apple, or "pomi d'oro" as it was termed in Italy, was literally translated "golden apple".
When the red varieties appeared, nobody is certain, but it was cultivated in England, as early as 1554, although as a decorative ornamental. Because the English were convinced that it was poisonous.
On the other hand, the French enjoyed the rich, juicy, succulent fruit so much, they called it the "pomme d'amour", or apple of love, the superstition being that those who ate it, fell in love.
But the English weren't having any of that nonsense. The erroneous belief about its edibility followed the tomato to America, even though it was widely known to be used in cuisine throughout Europe. Not until grower Robert Gibbon Johnson announced he would eat a whole bushel to prove they were perfectly fit food, did the "civilized" world cave in. Not only did Johnson complete his feat, (much to the disappointment of a crowd of thousands), he went on to promote its cultivation and popularity in the new country of America.
But even though superstition called it the "love apple", is the tomato really a fruit? Scientists say yes, because it is the "fruit" of a vine. On the other hand, the U.S. Supreme Court said "no", in 1887 when it was called into question under the tariff act, which taxed all vegetables. They determined that "Botanically speaking tomatoes are the fruit of the vine, just as are cucumbers, squashes, beans and peas. But in the common language of the people, all these are vegetables, which are grown in kitchen gardens and are usually served at dinner in, with or after the soup, fish or meats and not, like fruits generally, as dessert".
