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			<title>See Jane Cook - March 6th 2010</title>
			<description>See Jane Cook - March 6th 2010</description>
			<author>Jane Snow</author>
			<pubdate>Sat, 06 Mar 2010 14:50:03 -0500</pubdate>
			<subject>See Jane Cook - March 6th 2010</subject>
			<content><![CDATA[ 


 
  

 
 


 
 


 
  Winner of two James Beard Awards  for food writing.  SPONSOR LINKS  
 

 Fresh Seafood from Boston  Totally Cooked  Will you run out of money in retirement?  Babin Kitchen &amp; Bath  Discount Restaurant Gift Certificates   FAVORITE SITES  Dad Cooks Dinner   King Arthur Flour   Penzeys Spices   Rare Seeds   Sushi Katsu   USDA Nutrient Database   Del Mio   Pick Your Own Farms   Caranos Cucina   Exploring Food My Way  Mimi Vanderhaven   CONTACT JANE  Email Jane  Jane's Personal Appearances   Subscribe To This Newsletter  




 Subscribe Free March 6, 2010  Editor&rsquo;s Note: Be sure to take the Great Northeast Ohio Dining Survey. The results will be used to help local restaurants improve their menus and service.  Dear Foodie Friends:
 Halfway through the four-hour baking session, I found this endorsement from &ldquo;Marcie&rdquo; on a  recipe I had printed from the Internet: &ldquo;This recipe was awesome! I used this recipe for a school project and the fortune cookies came out perfectly!...If you are looking for a recipe and step-by-step instructions to make perfect, delicious fortune cookies every time, this is the only recipe to use!&rdquo;
 My friends guffawed as I read it aloud. Five of us working together had produced  just one fortune cookie in two hours. By the time we called it quits, we had nine cookies. The kitchen was littered with misshapen clumps of cookie dough baked hard onto scraps of waxed paper, parchment paper and baking sheets. A couple of us were nursing burns, and all of us were sticking to the floor as we walked.
 Easy? No, &ldquo;Marcie,&rdquo;  if that&rsquo;s really your name. What&rsquo;s more, we don&rsquo;t believe you&rsquo;re a school girl or that you even tried the recipe.
 OK, maybe it WAS just us. Maybe we should have read the accompanying tips before we started. But then we would have missed all that hilarity. We had a grand time, and I quickly finished up the project the next day by myself, making 25 cookies in about 30 minutes.
 I had always wanted to make fortune cookies, mainly because I&rsquo;ve always wanted to make up the fortunes to tuck inside. I figured anyone could come up with better fortunes than the insipid ones that come in the commercial cookies. I was right. The fortunes were a hit at the Chinese New Year party we attended. Here are some of my favorites:
 &bull; A cabana boy will give you his heart (and more if you wish). &bull; In June, you will run off and join the circus. Wear boots. &bull; You will become spokeswoman for the Misunderstood Cougars Club, sparking vicious gossip all over town. &bull; You will become a cautionary tale on Dr. Phil &bull; You will get a wedgie from a stranger. &bull; Hidden adoption records will reveal you are Princess Anastasia of Russia. &bull; You will find yourself strangely attracted to Swedish men. &bull; A trip to Barberton is in your future. Celebrate! &bull; In a major surprise, you will soon learn you are pregnant. &bull; Friends will nominate you for &ldquo;What Not To Wear.&rdquo; &bull; You will soon meet the love of your life. He will have four legs, fur, and bark. &bull; You will become a rock band groupie and finally get to travel.    Feel free to steal my fortunes or make up your own for these cookies. I&rsquo;ve included complete directions so you won&rsquo;t have to repeat our mistakes. Read the entire recipe before you begin, and note that I eventually used an alternate method of baking the cookies.
 FORTUNE COOKIES (Printer Friendly Recipe Archive)  &bull; 2 egg whites &bull; 1 tsp. vanilla extract &bull; 3 tbsp. vegetable oil &bull; 1/2 cup flour &bull; 1 1/2 tsp. cornstarch &bull; 1/4 tsp. salt &bull; 1/2 cup sugar &bull; 2 tbsp. (or more) water
 Type and print out fortunes and cut into strips. They should be no longer than 3 inches (you can fold them). Preheat oven to 300 degrees and grease two baking sheets.
 In a medium bowl, lightly beat the egg white, vanilla and oil until frothy but not stiff. Stir together the flour, cornstarch, salt and sugar and sift the mixture into the egg white mixture. Stir in water until batter is smooth. The batter should not be runny, but should drop easily off a wooden spoon.
 Place two tablespoons of batter on one cookie sheet, spacing them far apart. With the back of a spoon, spread the batter into a 4-inch circle. The batter should be very thin.
 Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 to 15 minutes). Just the outer rim of the cookie should be golden. The center of the cookie should still be very pale.
 Working very quickly, remove a cookie with a spatula and flip it over in your hand (Wearing clean cotton gloves makes this process easier). Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. The cookie hardens in 20 seconds, so a second person must fold the second cookie disk while you fold the first. Continue with remaining batter, using a cool cookie sheet for each batch.
 An alternative method, which I used, is to thin the batter with two more tablespoons water and spread and bake in a waffle iron fitted with smooth grids. The texture of the cookies is better when baked in the oven, but the waffle iron is faster and practically fool-proof. I made 25 cookies from the recipe with the waffle iron method.
  HELP U COOK 
 If you hate to buy a quart of buttermilk when a recipe calls for just a cup, you may be wondering whether you can just omit it. Well, it depends. If your recipe contains baking soda, the acid in the buttermilk is necessary for activating the leavening action. You could substitute sour milk, made by stirring 1 teaspoon distilled white vinegar into one cup of regular milk. If the buttermilk is merely for flavor, you could use regular milk instead.
 Another solution is to keep powdered buttermilk on hand. It is available in the baking aisle of most supermarkets. And finally, you could always freeze your leftover buttermilk. According to the food scientists at www.nestle.com, buttermilk may separate after freezing, but if you give it shake, it will be fine to use in recipes.
  TIDBITS
 Servers who butcher the pronunciation of a menu item get my shorts in a knot. Non-pros, not so much. I heard a lot of garbled food-speak in my two-plus decades as a restaurant critic. Instances that stand out:
 &bull; Cabaret so-vaughn for Cabernet Sauvignon &bull; GUY rows instead of HEE- rohs for gyros &bull; Pen-NAY instead of PEN-nee for penne pasta (an on-going, almost ubiquitous and tiresomely pretentious substitution) &bull; Croy &ndash; SANT for kwah &ndash; SAHNT (croissant)
 What brought these mangled terms to mind is a list of the Top 10 Mispronounced Foodie Words I stumbled across in the Chicago Tribune&rsquo;s food blog, The Stew (http://leisureblogs.chicagotribune.com/thestew/). I learned I&rsquo;ve been mispronouncing a couple of these words (pho and bruschetta; is it really broo-sketta?)  Top 10 Mispronounced Foodie Words 1. Bruschetta (broo-SKEH-tah)  2. Gnocchi (NYOH-kee)  3. Gyro (YEER-oh)  4. Huitlacoche (wheet-lah-KOH-chay)  5. Pouilly-Fuisse (poo-yee fwee-SAY)  6. Mole (MOH-lay)  7. Paczki (POONCH-key)  8. Pho (fuh)  9. Prosciutto (proh-SHOO-toe)  10. Sake (SAH-kay)
  THE MAILBAG


 
 
 


 
 
 No-knead bread




 From Ellen McIntyre: I've been making the delicious no-knead bread for about two weeks. I found my Pampered Chef large baker with lid and it bakes beautifully, and using the top for a bottom rounds it out nicely. But, I have just come from Macy's and picked up the Martha Stewart 5.5 quart cast iron porcelain pot and have bread baking right now in it. I&rsquo;m anxious to see if it makes a difference; the house smells heavenly. I'm sure I'll find many uses for this pot to add to my "kitchen museum" as my son Eric calls it. Of course I reply back, you see where Julia's kitchen is?  Thanks again for this great recipe.  I know it was other places, but probably would have never tried it without you.   Ellen: The Pampered Chef cooker probably works just as well as a cast-iron enameled pot. The down side to using that gorgeous new enameled pot is that continuous baking at high temperatures will seriously discolor it. You could scrub it each time to bake bread, but it would require a lot of elbow grease. I have resigned myself to having a &ldquo;well-aged&rdquo; pot that I use strictly for bread. I&rsquo;m now searching for deals on Lodge enameled cast iron so I have a pot to use for fricassees, chili and stews.
 I have learned a few things from all this bread-baking. No amount of flouring would keep my the dough from sticking to the cloth during the second rise. I tried waxed paper and that didn&rsquo;t work, either. What does work is spraying the waxed paper with vegetable oil spray. Now the dough just tumbles right off the waxed paper and into the sizzling-hot pot.
 I&rsquo;ve also learned that for the crispest crust, cut a slice from the bread as soon as it comes from the oven. Wear a hot mitt. This will release the steam and prevent the crust from softening even a little. Those who like crusts so crisp they break into shards will be happy. After it cools, store the loaf uncovered, cut side resting on the counter to prevent the bread from become stale.
  From Kristi Perry: I have been making this no-knead bread for over a year now. In fact, I sold about six or eight loaves a week at the Seville Farm Market during last summer. It sold itself. I purchased the &ldquo;Kneadlessly Simple&rdquo;  book by Nancy Baggett (is that not the perfect name for a bread book?) and am working my way through it from the front to the back. The recipes are a lot less fool proof than the original recipe. The taste is mostly good, but the crusts are mostly kind of dark. It is hard to improve on the perfection of the original, plus it is inexpensive to make and there is no fat.  The ingredients cost only about 50 cents per loaf.
 I hope everyone doesn't realize how simple the no-knead bread is because there will go my sales. Thanks for blabbing to the world.   Kristi: I&rsquo;m laughing as I write this. Tony is so taken with the bread that he is trying to convince me to sell it this summer at a little stand in our front yard.
  From Linda Welker: Do you have a good slow cooker recipe for risotto?
 Linda: Funny you should ask. I prepared risotto at a slow-cooker class held a couple of weeks ago at the Hudson Library. Here&rsquo;s the recipe I use (with some minor variations), from &ldquo;Not Your Mother&rsquo;s Slow Cooker Cookbook&rdquo; by Beth Hensperger and Julie Kaufmann.
 PARMESAN RISOTTO (Printer Friendly Recipe Archive)  From &ldquo;Not Your Mother&rsquo;s Slow Cooker&rdquo; by Beth Hensperger and Julie Kaufmann.
 &bull; 1/4 cup olive oil &bull; 2 medium-size shallots, minced &bull; 1/4 cup dry white wine &bull; 1 1/4 cups Arborio rice &bull; 3 3/4 cups chicken broth &bull; 1/2 tsp. salt &bull; 3/4 cups fresh-grated Parmesan cheese
 In a small skillet over medium heat, warm the oil. Cook the shallots until softened, 3 to 4 minutes; do not brown. Add wine and cook, stirring, for a minute or so. Add rice and cook, stirring, until it turns from translucent to opaque (do not brown), about 2 minutes. Scrape into the slow cooker. Add broth and salt. Cover and cook on high until all the liquid is absorbed but rice is still moist, 2 to 21/2 hours. The risotto should be just a bit liquidy, and the rice should be al dente &ndash; tender with just a touch of firmness.
 Stir in 1/2 cup of the cheese and pass remaining cheese for sprinkling. Serve immediately, spooned into bowl. Risotto will keep on the Keep Warm setting for an hour or so. Makes 3 to 4 servings.
  From Dante D&rsquo;Avello, Chef, founder and grand poo-bah, Totally Cooked Catering, Cuyahoga Falls: For Marty, commercial food producers like myself can buy avocados in a myriad of ways -- frozen or fresh, halves or mashed, each vacuum-sealed to prevent contact with air. Typically, citric acid is added to them to prevent them from browning. The home equivalent to citric acid is lemon juice. One advantage to this method is that although they technically lose a bit of their nutritional value, the quality is exceptional and they are 100 percent usable -- no waste, no labor to pit and skin,  and because you typically buy most produce by weight, the cost efficiency is tremendous. Seasonality also plays a role in the quality selection of products, and these alternatives can &ldquo;fill in&rdquo; when fresh avocados are difficult to obtain.
 Arguably, the best way to eat anything with avocados in the recipe is to work with fresh product. Treating with lemon juice and vacuum-sealing is an alternative, though.
 Dante: As you know, my husband the sushi chef uses only fresh avocados because of the delicate nature of the flavors he works with. We vacuum-seal at home, though. Thanks for the info.
  From Francine, Barberton: I&rsquo;m sure you (or Tony) can help me with this one. Where do I find sushi vinegar? I finally used the last of a bottle my son bought years ago and I use it on any steamed veggies.    While on the subject of vinegar, please let readers know that an absolutely fabulous balsamic vinegar can be found at Williams Sonoma. It is Oliver&rsquo;s and costs $24 a bottle but worth every cent. You can literally drink it from the bottle, it is that smooth.
 Francine: The vinegar used to flavor sushi rice is simply rice wine vinegar. It is available in most supermarkets these days. It is also sold in Asian food stores, sometimes at a lower price. My favorite balsamic vinegar is Giuseppe Giusti, just $6.99 for a 17-ounce bottle at Sirna&rsquo;s Market in Aurora www.sirnasmarket.com.




  CONTACT JANE The only way Mimi and I can keep this newsletter going is by increasing the number of readers in order to attract underwriters. Please share this newsletter with your friends and urge them to subscribe. It's free! If you have a food question, recipe request or comment, E-mail Jane Snow at jane@janesnowtoday.com Please put "FOOD" in the subject line. 
 ABOUT JANE SNOW Jane Snow is the former food editor of the Akron Beacon Journal. Her work has appeared in newspapers nationwide. She has won two James Beard Awards for food writing and has been nominated twice for the Pulitzer Prize. She lives in Akron, Ohio, with her husband, Tony, a sushi chef and owner of Sushi Katsu, an Akron sushi bar.
 A portion of the proceeds generated through sponsorships of this newsletter go to the Jane Snow Fund For Hunger at Akron Community Foundation.   If you wish to stop receiving this newsletter please click here to unsubscribe. 
 Jane Snow's eNewsletter is copyrighted and distributed by Mimi Vanderhaven's Fabulous Buys
 Newsletter Archives
 Online Web Version of Newsletter








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				<item>
			<title>See Jane Cook - February 24th 2010</title>
			<description>See Jane Cook - February 24th 2010</description>
			<author>Jane Snow</author>
			<pubdate>Wed, 24 Feb 2010 21:38:02 -0500</pubdate>
			<subject>See Jane Cook - February 24th 2010</subject>
			<content><![CDATA[ 


 
  

 
 


 
 


 
  Winner of two James Beard Awards  for food writing.  SPONSOR LINKS  
 

 Fresh Seafood from Boston  Totally Cooked  Will you run out of money in retirement?  Babin Kitchen &amp; Bath  Discount Restaurant Gift Certificates   FAVORITE SITES  Dad Cooks Dinner   King Arthur Flour   Penzeys Spices   Rare Seeds   Sushi Katsu   USDA Nutrient Database   Del Mio   Pick Your Own Farms   Caranos Cucina   Exploring Food My Way  Mimi Vanderhaven   CONTACT JANE  Email Jane  Jane's Personal Appearances   Subscribe To This Newsletter  




 Subscribe Free February 24, 2010  Dear Foodie Friends,  
 I only knew a couple of the attendees last week at a The University of Akron cook-off, but the food made me feel right at home. All of the recipes were from my book, Jane Snow Cooks. It was so much fun to taste dishes I hadn&rsquo;t had in years, such as Yankee-Carolina Pulled Pork, Bud&rsquo;s Banana Cake and Choco-Orange Brownies. I hadn&rsquo;t had some of the dishes since I first created or tested them for Beacon Journal articles.
 The cooks &ndash; they all work at one of the university&rsquo;s libraries &ndash; did a good job with all of the recipes, but the favorite of the judges was Anna Boatright&rsquo;s Peach-Pecan Upside-Down Spice Cake. I devised the recipe in 1998 for a story about unusual upside-down cakes. I figured there must be more than one way bake an upside down cake other than with the traditional pineapple and maraschino cherries.
 I created three recipes for the story, but used just one of them in the book. The peach-pecan was the easiest to make because I used a box mix for the spice cake batter. But looking back, my favorite was probably the peanut butter-banana upside down cake, featuring a chocolate cake topped with sliced bananas and a peanut butter-sugar mixture. The cake didn&rsquo;t release from the pan easily (I had to scrape some of the bananas off the pan and press them onto the cake), but it tasted amazing.   Here are both recipes so you can decide for yourself. The peach one calls for fresh fruit, but at this time of year you&rsquo;ll have to use canned. The peach slices form a gorgeous pinwheel on the top of the finished cake.
 Invert these cakes onto a platter as soon as they come from the oven. If you wait, they&rsquo;ll  stick to the pan.
 PEACH-PECAN UPSIDE-DOWN CAKE (Printer Friendly Recipe Archive) 


 
 
 


 
 
 PEACH-PECAN UPSIDE-DOWN CAKE




 &bull; 1 stick (8 tbsp.) butter  &bull; 3/4 cup packed brown sugar  &bull; 2 to 3 peaches, peeled and cut in 1/2-inch-thick slices  &bull; 15 pecan halves  &bull; 1 box (about 18 oz.) spice cake mix
  In a 10- to 11-inch cast-iron skillet melt butter and brown sugar over low heat, stirring until smooth. Remove from heat. Arrange peach slices and pecans in a pretty pattern over the sugar mixture. Set aside.
 Prepare cake mix according to package directions. Pour about two-thirds of the batter over the fruit in the skillet, filling the pan no more than three-fourths full.
 Bake at 350 degrees for 30 to 35 minutes, or until cake seems solid and bounces back when lightly pressed. Immediately invert onto a serving platter. Cool to lukewarm before cutting. Makes 8 to 10 servings.
 Note: remaining batter makes a an 8-inch cake, using 4 tablespoons butter and 1/3 cup packed brown sugar for the topping.
  PEANUT BUTTER-BANANA UPSIDE-DOWN CAKE (Printer Friendly Recipe Archive)  Topping: &bull; 2 tbsp. butter  &bull; 3 tbsp. peanut butter  &bull; 1/3 cup packed brown sugar  &bull; 2 bananas, sliced in 3/4-inch pieces  &bull; 1/3 recipe of fudge cake batter (see below)
 Melt butter, peanut butter and brown sugar in an 8-inch skillet over low heat, stirring until smooth. Remove from heat and top with banana slices. Pour cake batter over bananas. Bake at 350 degrees for about 25 minutes, or until the cake seems firm and the top springs back when lightly pressed.
 Immediately invert cake onto a serving platter. Cool slightly before cutting. Makes 6 servings.
 Fudge Cake &bull; 3 oz. (3 squares) unsweetened chocolate  &bull; 1 3/4 cups cake flour  &bull; 1 tsp. baking powder  &bull; 1 tsp. baking soda  &bull; 1/4 tsp. salt  &bull; 1 stick (8 tbsp.) butter  &bull; 1 1/2 cups granulated sugar  &bull; 2 eggs  &bull; 2 tbsp. plus 1 1/2 tsp. vinegar  &bull; 1 cup milk
 Melt chocolate in a microwave oven or in the top of a double boiler, stirring until smooth.  In a bowl, combine flour, baking powder, baking soda and salt; stir well with a whisk.  In a mixer bowl, beat butter until light and fluffy. Add sugar and beat to mix well. Add eggs one at a time, beating well after each addition. Beat in the vinegar. Add melted chocolate and beat just until smooth.
 On low speed, add the sifted dry ingredients in three additions, alternating with the milk in two additions. Scrape bowl and beat just until smooth after each addition.
 Use one-third of batter in above recipe. Use remaining batter for two more cakes or bake by itself in a greased and floured oblong pan at 350 degrees until cake begins to pull back from sides of pan and top springs back when pressed, 30 to 40 minutes.
  HELP U COOK
 If you have a cupboard stuffed with recipes from your mother and grandmother, occasionally you&rsquo;ll be faced with unusual measurements. Save this information and store it with those old family recipes:
 &bull; The old No. 2 can size is 20 ounces by weight or 2 1/2 cups by volume, according to the Cooperative Extension Service.
 &bull; A No. 300 can is 14 to 16 ounces or 1 3/4 cups.
 &bull; A No. 303 can is 16 ounces or 2 cups.
 &bull; A No. 3  can is  51 ounces or 5 3/4 cups.
  THE MAILBAG
 From Jodi Delamatre, Akron: I stopped by Klein's Fish Market on Grant Street in Akron this weekend. You'll never believe what he's selling and for how much. Many of us have asked Adam if he sells smoked whitefish. Well, now he does but here's the good part. We walked in and saw it piled up for $7.99 a pound! It's about $30 a pound in Cleveland. It's crazy. He said several people had asked for it (me included) and since he gets a lot of white fish, he decided to use DiFeo's smoker and make his own. Right now, he says he's losing money on it but he wanted to give it a whirl. I told him I would do my part in spreading the word. It's nice and fresh.
 Jodi: I love emails like yours, sharing news of great local finds. Thank you so much. Smoked fish lovers, rejoice!
  From Dick Gloyd.: Used to be a great place on Main Street in Akron in called Stones Bar and Grille. It was open in the mid to late &lsquo;50s and probably closed in the mid to late &lsquo;70s. The restaurant had outdoor dining on the roof at night in the summer. My brothers and I used to go downtown on Saturday to take in a movie and eat the favorites here and there. Stones had a whiskey burger on the menu that was to kill for.
 We always had the cheese variety with the works. We usually had dessert at Woolworth's. The coconut cream pie was another killer. I have a lot of recipes for whiskey burgers but I am beginning to  suspect my memories have made the Stones version a mountain that cannot be conquered. Or maybe there was something really different that made that  sandwich so special. Seems like you have a way of finding these things out. Wonder if you  could find out if there might have been a true difference.
 Dick: This is the first I&rsquo;ve heard of Stones Bar and Grille with its rooftop dining. I hope I hear from others who remember the restaurant. Maybe we&rsquo;ll hit the jackpot and a past cook or the family of a past cook will send the recipe.
  From Marty: I like avocados, but usually only eat a half at a time. How to keep the other half was always a disappointment. I even tried to rub the cut side with lemon juice and seal it in one of those vacuum seal bags, but it still turned brown. Well, I finally stumbled on a solution that works! I cut the avocado in half leaving the peel on and seed in the half that I was going to store. Then I mixed a tablespoon of lemon juice in some cold water in a small bowl and placed the avocado cut side down into the water so that the cut side was completely submerged. Two days later, the avocado was still fresh!
 Marty: Thanks for the great tip. I&rsquo;ve noticed that at the salad bar station the caf&eacute;, West Point Market vacuum-seals avocado halves, and they remain fresh and green. I wonder why it didn&rsquo;t work for you.
  From Carrie: As an avid recipe reader, I&rsquo;m suddenly noticing that flour is now often listed both by traditional measurements and by weight.  What&rsquo;s up with that?
 Carrie: Weight measurements (the way most of the world measures ingredients) is more accurate than our volume measurements of cups and spoons. This is especially true for flour, which expands and contracts depending on how humid your kitchen is the day you're baking. For flour, cup measurements are always approximate. You should adjust the amount you use to achieve the desired texture of the batter or dough.




  CONTACT JANE The only way Mimi and I can keep this newsletter going is by increasing the number of readers in order to attract underwriters. Please share this newsletter with your friends and urge them to subscribe. It's free! If you have a food question, recipe request or comment, E-mail Jane Snow at jane@janesnowtoday.com Please put "FOOD" in the subject line. 
 ABOUT JANE SNOW Jane Snow is the former food editor of the Akron Beacon Journal. Her work has appeared in newspapers nationwide. She has won two James Beard Awards for food writing and has been nominated twice for the Pulitzer Prize. She lives in Akron, Ohio, with her husband, Tony, a sushi chef and owner of Sushi Katsu, an Akron sushi bar.
 A portion of the proceeds generated through sponsorships of this newsletter go to the Jane Snow Fund For Hunger at Akron Community Foundation.   If you wish to stop receiving this newsletter please click here to unsubscribe. 
 Jane Snow's eNewsletter is copyrighted and distributed by Mimi Vanderhaven's Fabulous Buys
 Newsletter Archives
 Online Web Version of Newsletter








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				<item>
			<title>See Jane Cook - February 18th 2010</title>
			<description>See Jane Cook - February 18th 2010</description>
			<author>Jane Snow</author>
			<pubdate>Thu, 18 Feb 2010 16:32:02 -0500</pubdate>
			<subject>See Jane Cook - February 18th 2010</subject>
			<content><![CDATA[ 


 
  

 
 


 
 


 
  Winner of two James Beard Awards  for food writing.  SPONSOR LINKS  
 

 Fresh Seafood from Boston  Totally Cooked  Will you run out of money in retirement?  Babin Kitchen &amp; Bath  Discount Restaurant Gift Certificates   FAVORITE SITES  Dad Cooks Dinner   King Arthur Flour   Penzeys Spices   Rare Seeds   Sushi Katsu   USDA Nutrient Database   Del Mio   Pick Your Own Farms   Caranos Cucina   Exploring Food My Way  Mimi Vanderhaven   CONTACT JANE  Email Jane  Jane's Personal Appearances   Subscribe To This Newsletter  




 Subscribe Free February 18, 2010  Editor&rsquo;s Note: Be sure to visit Jane at the Mimi Vanderhaven booth this weekend at the Summit Mall Bridal Show. Look for Jane on Saturday, February 20, from 10 a.m. to 3 p.m., and on Sunday from 11 a.m. to 3 p.m., at Summit Mall in Fairlawn. Click here for more personal appearances.  Dear Foodie Friends,  Last week on one of those snowy, blustery days with below-zero wind chill, I filled the house with the warm, comforting aroma of bread pudding. For almost three hours, the scent of baking custard swirled through the rooms, driving me crazy for a taste.
 This is what you should bake when you&rsquo;re having a Realtor&rsquo;s open house. I wasn&rsquo;t, but I can imagine the goodwill this bread pudding would generate all afternoon long.
 The scent was long-lasting because I baked the pudding in a slow cooker.
 I hadn&rsquo;t used one in a couple of years, because we lost the lid to ours when we moved. But Tony lugged a new slow cooker home from a discount store after I told him I would be conducting a cooking class this week at the Hudson Library (it&rsquo;s at 7 p.m. Thursday, Feb. 18; everyone is welcome).
 I tested the recipe before passing it on to librarian Jodi DeLalmatre to make. I plan to make risotto, and we&rsquo;ll both pass out samples. The recipes are from &ldquo;Not Your Mother&rsquo;s Slow Cooker Cookbook&rdquo; by Beth Hensperger and a friend of mine, Julie Kaufmann, who was food editor of the San Jose Mercury News.
 Bread pudding is almost as easy to make in an oven as it is in a slow cooker, but the advantage of a slow cooker is you can leave it for two or three hours and it won&rsquo;t burn. And, of course, it smells great.
 I changed Beth&rsquo;s and Julie&rsquo;s recipe to make the ingredients more accessible to home cooks (they used apples and apple brandy instead of raisins and vanilla). Enjoy it on a cold winter day when your spirits need an olfactory boost.
 SLOW-COOKER HONEY-RAISIN BREAD PUDDING (Printer Friendly Recipe Archive)  &bull; 8 slices Italian bread, cut in 1-inch cubes &bull; 1 cup raisins &bull; 2 cups 2-percent milk &bull; 3 eggs &bull; 1/3 cup honey &bull; 1/2 tsp. vanilla &bull; 1/4 tsp. grated nutmeg &bull; 1/8 tsp. salt &bull; 4 tbsp melted butter or margarine
 Spray a medium or large slow cooker with vegetable oil spray. Add bread and raisins.   In a medium bowl, whisk together the milk, eggs, honey, vanilla, nutmeg and salt. Pour over bread and raisins and stir to coat bread. Smooth into an even layer, pushing any stray pieces of bread down into the custard mixture. Drizzle butter over all. Cover and cook on high power for 2 1/2 to 3 hours, until mixture puffs up and an instant-read thermometer inserted in center (but not touching bottom) registers 190 degrees. Serve warm or at room temperature. Makes 6 servings.
  HELP U COOK  While you&rsquo;re poring over seed catalogs and planning your garden, consider buying a packet of seeds for lemongrass (or buying a clump in May at a garden store). Lemon grass is easy to grow and does well just about anywhere. I use it as a landscaping grass (it grows 6 feet high or more), a cut off stalks at the ground when a need some for seasoning.
 Lemongrass is a common ingredient in Thai cooking. The woody stalk, not the tender grass blades, are used in soups, stir frys and to make homemade Thai curry pastes. Even if you rarely use it in the kitchen, you&rsquo;ll enjoy plucking off a frond occasionally and crushing it between your fingers to enjoy the clean citrus scent.
 Dried lemongrass is available in Asian food stores. Before using the dried stalks, soak them in hot water for a couple of hours to soften.
  THE MAILBAG
 From Sally: What is 50% power on a microwave?  I see this everywhere and it doesn't seem to be a number five as one would expect but somewhat higher.
 Sally: Life would be so much easier if microwave oven controls were standardized. But Sharp, Amana, GE and the rest of those yahoos can&rsquo;t seem to agree on what the buttons and dials should mean. The upshot is that 50 percent power is achieved differently on each brand of oven. Some have a button labeled &ldquo;50 percent&rdquo; and another labeled &ldquo;thaw.&rdquo; That makes sense. But to get to half power on my current microwave, I must program the cooking time, hit &ldquo;start&rdquo; and THEN hit &ldquo;power&rdquo; followed by the &ldquo;5&rdquo; on the keypad. I did not figure this out on my own. I had to read the instruction booklet, which by some miracle I had saved. If your booklet is lost, I suggest you search the Internet for your brand and model of microwave and send a query to customer service.
  From Kathy Lehr, bread expert and teacher: Regarding the yeast question last week, I thought I'd share this chart I devised for converting yeast as they are not all created equal. The least potent is cake yeast, then active dry, and final instant yeast. In the chart, left column is what the recipe calls for and the right column is what you have on hand. For example, if your recipe calls for 20 grams of cake yeast and all you have is instant yeast, you go to the line fresh (cake) to instant.  It tells you to multiply by .33 which means you use 1/3 of that amount which is about 7 (.66) grams of instant yeast.
 Kathy: You&rsquo;re a doll to share this. I urge everyone to print a copy and put it in a safe place.  CONVERTING YEAST 


 
 Fresh Yeast to Instant Yeast:   Fresh Yeast to Active Dry:   Instant Yeast to Fresh Yeast:   Active Dry to Fresh Yeast:   Instant to Active Dry:    Active Dry to Instant Yeast:
 Multiply by .33 Multiply by .45 Multiply by 3 Multiply by 2.2 Multiply by 1.36 Multiply by .75



 From Patti: Reading your experience of cooking a beef roast in the microwave for shepherd&rsquo;s pie made me appreciate my electric pressure cooker. I bought it years ago and it is wonderful for stews and cooking a roast to &ldquo;fall apart&rdquo; tender. I remember Mom using &ldquo;that funny pan that made noise&rdquo; years ago, and it&rsquo;s great. Once the pressure builds up it takes just 20 to 25 minutes until the roast is completely done and so tender! Great for pulled pork sandwiches too!
 Patti: You aren&rsquo;t the only one who reminded me about pressure cookers. I have never used one. Maybe it&rsquo;s time.
  From Shon, Akron: Loved your article on no-knead bread. I&rsquo;ve been making it for a year now and just love it.  Here's a great website http://www.breadtopia.com/ with videos and different recipes using the no-knead technique. Funny, people don't believe me when I tell them how easy it is, until they taste my bread then make it themselves. I still do enjoy making bread the old-fashioned way; however, this technique yields an amazing loaf with little effort!  Enjoy! 
  From Cindy M., Charlotte, N.C.: Thanks for trying to find the cheese appetizer recipe I wanted to make for my mother. My sister found it. I thought you might want to give them a whirl.
 CHEESE CRUNCHIES (Printer Friendly Recipe Archive)  &bull; 1 8-oz. jar Olde English Cheese &bull; 4 tbsp. stick margarine &bull; 1/2 tsp. salt &bull; 1/2 cup flour
 Thoroughly cream together cheese and margarine. Stir together salt and flour and mix into creamed mixture. For into 1-inch balls and place on greased baking sheets. Freeze, the package in plastic bag. To bake, place on greased baking sheets and bake at 400 degrees for 10 minutes.
 Cindy: I&rsquo;m so glad you can make them for your mother now. I bet they&rsquo;ll bring back a lot of memories.
  From Kari, Green: Here's a great way to keep parsley fresh: Snip the parsley tips, removing the stems with kitchen shears (this is the most time consuming part but well worth the effort). Soak in cold water for a few minutes and rinse, draining in a colander.
 Place a dry paper towel in a zip lock bag and add parsley, sealing out all the air when closing the zip lock bag. The towel will collect excess moisture from the parsley, which keeps it fresh for up to a week in the refrigerator. If paper towel gets too wet you can always change it out every few days, the trick is to keep the towel damp. This method is great as you always have fresh parsley ready to chop and use in any dish.
 Kari: Thanks. That should work for cilantro, too.
  From Beth Knorr, farmers&rsquo; market manager: The Klimos stopped raising chickens and turkeys and all other fowl a few years ago. They still raise chickens for the eggs, however. If people are interested in local poultry, a couple of people at our Countryside Farmers&rsquo; Markets have them for order: Brunty Farms, which is located in Bath; and Mud Run Farm, which is located in Stark County. Schmidt Family Farms also has eggs and sometimes chickens, too. Goatfeathers Point Farm on Akron-Peninsula Road near Peninsula raises turkeys for Thanksgiving.
 Beth: Thanks so much for setting me straight, and providing alternative sources. Those who want to visit the market and talk to the farmers can find information here: www.cvcountryside.org.
  From Olaf Nielsen: When Art's restaurant occupied the corner of South Main Street and Waterloo Road in Akron, we Firestone employees often enjoyed a fantastic luncheon salad dressing named &ldquo;Milanaise,&rdquo; a combination of blue cheese, French, and Italian dressings. I wonder whether anyone out there knows what the proportions were.
 Olaf: I sure hope someone has the recipe and sends it to me. I never tasted it but the combination sounds great.




  CONTACT JANE The only way Mimi and I can keep this newsletter going is by increasing the number of readers in order to attract underwriters. Please share this newsletter with your friends and urge them to subscribe. It's free! If you have a food question, recipe request or comment, E-mail Jane Snow at jane@janesnowtoday.com Please put "FOOD" in the subject line. 
 ABOUT JANE SNOW Jane Snow is the former food editor of the Akron Beacon Journal. Her work has appeared in newspapers nationwide. She has won two James Beard Awards for food writing and has been nominated twice for the Pulitzer Prize. She lives in Akron, Ohio, with her husband, Tony, a sushi chef and owner of Sushi Katsu, an Akron sushi bar.
 A portion of the proceeds generated through sponsorships of this newsletter go to the Jane Snow Fund For Hunger at Akron Community Foundation.   If you wish to stop receiving this newsletter please click here to unsubscribe. 
 Jane Snow's eNewsletter is copyrighted and distributed by Mimi Vanderhaven's Fabulous Buys
 Newsletter Archives
 Online Web Version of Newsletter








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			<title>See Jane Cook - February 10th 2010</title>
			<description>See Jane Cook - February 10th 2010</description>
			<author>Jane Snow</author>
			<pubdate>Wed, 10 Feb 2010 23:50:03 -0500</pubdate>
			<subject>See Jane Cook - February 10th 2010</subject>
			<content><![CDATA[ 


 
  

 
 


 
 


 
  Winner of two James Beard Awards  for food writing.  SPONSOR LINKS  
 

 Fresh Seafood from Boston  Totally Cooked  Will you run out of money in retirement?  Babin Kitchen &amp; Bath  Discount Restaurant Gift Certificates   FAVORITE SITES  Dad Cooks Dinner   King Arthur Flour   Penzeys Spices   Rare Seeds   Sushi Katsu   USDA Nutrient Database   Del Mio   Pick Your Own Farms   Caranos Cucina   Exploring Food My Way  Mimi Vanderhaven   CONTACT JANE  Email Jane  Jane's Personal Appearances   Subscribe To This Newsletter  




 Subscribe Free February 10, 2010  Dear Foodie Friends,  Groundhog Day always makes me think of gumbo. This year was no different. As soon as newscasters began issuing bulletins about Punxsutawney Phil on Feb. 2, I headed to the computer to see what Claude the Cajun Crawfish was up to. Claude is Shreveport, Louisiana&rsquo;s answer to the more famous Pennsylvania prognosticator. I talked to the folks in Shreveport once about ol&rsquo; Claude. Every February 2, a bunch of townsfolk would walk over to the river bank, dig up poor Claude and make him cavort for awhile in the sun (or shade, depending). Then they&rsquo;d all go have some gumbo.  &ldquo;C&rsquo;mon down and join us anytime y&rsquo;all want,&rdquo; they urged me.  I must have waited too long to take them up on their offer. I can&rsquo;t find any mention of Claude these days on Shreveport&rsquo;s website, and a woman who answered the phone last week at the chamber of commerce said she&rsquo;d never heard of him. Maybe Claude packed up and moved to a town that would let him hibernate in peace.  But Claude&rsquo;s potential demise didn&rsquo;t make me any less hungry for gumbo, so last week I made a pot. February in Ohio is the perfect time and place for gumbo. Not only does Mardi Gras usually fall in this frozen wasteland of a month, but the days are so gray and the weather so cold that we need all the spice and heat we can get.  I have used the same recipe for gumbo for about 25 years. It was so good the first time I made it that I saw no reason to try another. The recipe is from Chef Paul Prudhomme&rsquo;s Louisiana Kitchen, and it is tremendous.   I once watched Prudhomme make the roux &ndash; a cooked oil-flour mixture &ndash; that is the backbone of the soup. He cooks it over high heat until the mixture is a very dark brown, stirring constantly so that it doesn&rsquo;t burn. If it burns &ndash; you can tell by the black flecks that are stirred up from the bottom &ndash; you must throw the mess out and start again, he said.  Making a roux over high heat is tricky. If you&rsquo;re not sure you can do it, turn down the heat to medium-high. It will take longer, but you won&rsquo;t have to start over.  Wear oven mitts when you do this. The roux is called &ldquo;Cajun napalm&rdquo; for good reason.  CAJUN SEAFOOD GUMBO WITH ANDOUILLE SMOKED SAUSAGE (Printer Friendly Recipe Archive)  &bull; 2 cups chopped onion &bull; 1 1/2 cups chopped green bell peppers &bull; 1 cup chopped celery  Seasoning mix: &bull; 2 bay leaves &bull; 2 tsp. salt 1/2 tsp. white pepper 1/2 tsp. cayenne pepper 1/2 tsp. ground black pepper 1/2 tsp. dried thyme leaves 1/4 tsp. dried oregano  3/4 cup vegetable oil 3/4 cup flour 1 tbsp. minced garlic 5 1/2 cups seafood stock or broth 1 lb. andouille smoked sausage or other smoked pork sausage such as kielbasa, cut in &frac12;-inch pieces 1 lb. peeled medium shrimp 1 dozen shucked medium to large oysters in their liquor (about 9 oz.) 3/4 lb. flaked crabmeat 2 1/2 cups hot cooked converted rice  Combine onions, bell peppers and celery and set aside. In a small bowl, combine the seasoning mix ingredients and set aside.  Heat oil in a large, heavy skillet over high heat until it begins to smoke, about 5 minutes. Gradually add the flour, whisking constantly with a long-handled whisk. Continue cooking and whisking until roux is dark red-brown to black, 2 to 4 minutes, being careful not to let it scorch or splash on your skin. Immediately add half the vegetables and stir well (switch to a spoon if necessary). Stir and cook about 1 minute. Add remaining vegetables and cook and stir about 2 minutes. Add garlic and cook and stir about 1 minute. Remove from heat.  Bring seafood stock to a boil in a soup pot. Add roux mixture by spoonfuls, stirring until dissolved between each addition. Return to a boil. Add sausage and boil for 15 minutes, stirring occasionally. Reduce heat and simmer 10 minutes more.  Add shrimp, undrained oysters and crabmeat. Bring to a boil over high heat. Remove from heat and skim any oil from the surface.  To serve, place some rice in each bowl and ladle gumbo over top. Makes 10 entr&eacute;e servings.  From &ldquo;Chef Paul Prudhomme&rsquo;s Louisiana Kitchen.&rdquo;   HELP U COOK     All the fancy kitchen tools in the world won&rsquo;t do you any good if you stash them away in cabinets and drawers and forget about them. I would rarely drag out my heavy mixer, blender or food processor if I stored them in a cabinet. That&rsquo;s why I keep them on my kitchen counter. I keep my pots and pans handy, too, rather than stored out of sight. I have too many now to fit on the old pot hanger I used for years, so my husband made me a new one when we moved. He mounted iron plumbing pipes on three walls near the ceiling, and bought a bunch of hooks to hold the pots. It isn&rsquo;t fancy but it does the job magnificently, and I think it looks good in my country farmhouse kitchen. People who hide their mixers in &ldquo;appliances garages&rdquo; and their pans under the sink probably would call my kitchen &ldquo;cluttered.&rdquo; I call it useful.   THE MAILBAG  From S.H., Fairlawn: I am looking for a source for organic and free-range eggs, chicken and turkey. Besides Mustard Seed Market, are there farms or other outlets that sell to individuals?  S.H.: Yes. Take a drive in the country and you&rsquo;re bound to spot signs at the ends of driveways advertising fresh eggs. In Summit County&rsquo;s Copley Township where I live, the signs are everywhere. Selling poultry is more problematic because the operation must be inspected by the state, but poultry farms do exist. My favorite is Klimo&rsquo;s Farm at 5200 Hawkins Road in Richfield, phone 330-659-4559. The Klimos sell free-range chickens, ducks, turkeys, capons, geese, fresh eggs and, on occasion, homemade turkey broth. Call before visiting.   For a list of local farms that sell to the public, check out Local Harvest, www.localharvest.org a website that helps you find farmers &ndash; mostly organic &ndash; nationwide. I spotted a poultry farm in Norton on the site. Local farmers&rsquo; markets are also a good place to find organic farmers. Try the Cuyahoga Valley Countryside Conservancy&rsquo;s website at www.cvcountryside.org.   From Carol: At least 10 years ago Pier W in Lakewood had a good white French dressing that was used on the house salad.  They no longer have it, and I have tried to duplicate this dressing but cannot get it right.  It was smooth, and white, and just tangy enough but it didn&rsquo;t bite.  It was excellent on the mixed greens with a few salad shrimp thrown in.  I have to think the ingredients were readily available in the kitchen because they never seemed to run out of it. Can anyone help? Thank you.   Carol: A recipe for white French dressing is in my cookbook, &ldquo;Jane Snow Cooks.&rdquo;  I devised the recipe after countless people over the years asked how to make the dressing served at Ken Stewart&rsquo;s Grille and Papa Joe&rsquo;s, both in Akron. I don&rsquo;t recall tasting the white French dressing at Pier W, but it sounds identical.  WHITE FRENCH DRESSING (Printer Friendly Recipe Archive)  &bull; 1 cup Hellman's mayonnaise &bull; 1/4 cup grated yellow onion &bull; 1 tsp. Dijon mustard &bull; 1 tbsp. plus 2 tsp. distilled white vinegar &bull; 1 tbsp. plus 1 tsp. sugar  Place mayonnaise in a bowl. Grate the onion on the grater disk of a food processor or the large holes of a box grater, then mince finely by hand. Measure onion, packing down. Add to mayonnaise.        Add remaining ingredients and stir well. Cover and refrigerate overnight before using. Makes about 1 cup.          From Isabelle Gordon: In the 1970s I remember when Nina Simonds gave a cooking class at the Chinese store on Dopler Avenue in the Highland Square area of Akron. The people who owned the store were friends of hers. So Akron is really not such a wasteland of culinary arts. I purchased what I think was her first book at that class, and have always loved her recipes. They really taste authentic.  Isabelle: Small world. A friend of mine grew the bean sprouts sold at that store.   From Carol K: For Carol from Avon who is looking for Kraft Old English cheese, our Akron Acme stores carry it. It comes in a small glass jar in the refrigerated area of the store with string cheese and cream cheese. It is slightly thicker in consistency that Cheez Whiz and more flavorful. Our family favorite is Olive Cheese Balls: one jar Kraft Olde English Cheese, one stick of butter, one cup of flour. Blend all and chill about 30 minutes. Wrap about a teaspoon of cheese mixture around a salad size green olive, roll into ball and place on a parchment lined sheet pan. Bake at 375 degrees about 12 minutes or until golden brown on the bottom. Cool slightly before serving.  Delicious!  Carol: Those sound really great.   From Val Albanese: In answer to your reader who wondered where to find reasonably priced herbs in winter, Beiler&rsquo;s Penn Dutch Market in Uniontown, corner of routes 91 and 619, has quite a few to pick from for a very decent price. Basil, thyme, sage, rosemary, cilantro and parsley are all less than $1 or $1.50 a bunch. They also have a great selection of dried goods at a great price. Well worth the trip for the price savings.   Val: Good tip. The store&rsquo;s website is www.beilersmarket.com.   From Beth, Gates Mills: In response to Yanni's query about fresh herbs in the winter, the Cuyahoga Valley Countryside Conservancy is hosting farmer's markets at Happy Days Lodge on Rt. 303 in Peninsula on February 20, March 20 and April 17. I was not able to go to the ones in December and January, but a friend told me you better get there early, the place is packed. I don't know about fresh herbs, but there were fresh greens, grown hydroponically in hot houses. The fresh produce sold out quickly, but it is still worth the trip for the bison, baked goods and great cheeses!  Beth: Farmers&rsquo; markets are a good place to look year-round for fresh herbs. Yanni also might try West Side Market in Cleveland. Local personal chef Tamara Mitchell says herbs are $1 a bunch at the Basketeria, &ldquo;third stand on the left side of the vegetable arcade, on the right side.&rdquo; They also sell arugula. Everything is organic, she says.   From Kathy, North Olmsted: I&rsquo;m confused about the yeast for the No-Knead Bread. The recipe says to use instant yeast, regular active dry yeast, not rapid-rise. The Perfect Rise Yeast which I bought at Trader Joe's says it is &ldquo;a fast-rising active dry yeast, perfect for all recipes using fast rising yeast or active dry yeast.&rdquo; But now I am worried that I have bought the wrong yeast, and will have to bake something else with it. Also, my enameled cast-iron casserole dish is only five quarts, so I will have to figure out how to use a much smaller amount of yeast to cut down the recipe (or do something else with the surplus dough).  Any thoughts?  Kathy: Apparently, it doesn&rsquo;t matter what kind of yeast you use. The yeast you bought is regular active dry yeast. Rapid-rise (also called instant yeast) is a different kind of yeast that reduces the rising time of dough by 50 percent, according to the Fleischmann&rsquo;s Yeast website (http://www.breadworld.com/products.aspx). The New York Times recipe I shared calls for regular active dry yeast. However, Fleischmann&rsquo;s, which has developed a recipe booklet for no-knead breads, recommends using rapid-rise yeast &ldquo;because it dissolves readily and rises reliably when mixed using ice cold water. This means you can conveniently combine RapidRise with dry ingredients, then stir in the cold water, and proceed with a slow, cool rise.&rdquo;  Confused? Me too. But I&rsquo;ve been using regular active dry yeast and my no-knead bread has turned out great.   From Jan Cramer, Uniontown: I made two batches of the wonderful no knead bread last week. I did not use a cast-iron dutch oven. I used one 5 quart oval Pyrex casserole with lid and one 6 quart round Pyrex casserole with lid.  I reduced the heat by about 15 degrees because of the glass pan.    The loaves were perfect. I made some homemade boursin garlic cheese spread and took the warm bread and soft cheese to my neighbors as a treat. They loved it also.    From Chris Teodecki: I made the no knead bread last night and it was inhaled by my family.  I have a regular cast iron dutch oven but was scared to try it based on the feedback. Instead I used a large Pyrex dish with a glass lid and added a bit of cornmeal to the bottom. Worked beautifully for me.   Jan and Chris: Thanks for letting us know that an enameled cast-iron pot is not essential. I erred, though, in reporting that the dough stuck to my friend&rsquo;s regular cast-iron dutch oven. It did not, because she dusted the pan with cornmeal. I have read reports of sticking, though.   From Laura Salmon, Akron: In response to Cindy&rsquo;s request for gluten free bread in the February 3 newsletter, I can highly recommend the gluten free breads in the new cookbook, &ldquo;Healthy Bread in Five Minutes a Day,&rdquo; by Zoe Francois and Jeff Hertzberg.  I also believe that the gluten free boule recipe can be found on their website, www.artisanbreadinfive.com.  My husband is living gluten free now and loves the bread recipes I&rsquo;ve tried out of the cookbook. Their version of olive oil bread makes a pretty tasty pizza crust. Best of all, it&rsquo;s still all no-knead.  Laura: Perfect! Thanks. 



  CONTACT JANE The only way Mimi and I can keep this newsletter going is by increasing the number of readers in order to attract underwriters. Please share this newsletter with your friends and urge them to subscribe. It's free! If you have a food question, recipe request or comment, E-mail Jane Snow at jane@janesnowtoday.com Please put "FOOD" in the subject line. 
 ABOUT JANE SNOW Jane Snow is the former food editor of the Akron Beacon Journal. Her work has appeared in newspapers nationwide. She has won two James Beard Awards for food writing and has been nominated twice for the Pulitzer Prize. She lives in Akron, Ohio, with her husband, Tony, a sushi chef and owner of Sushi Katsu, an Akron sushi bar.
 A portion of the proceeds generated through sponsorships of this newsletter go to the Jane Snow Fund For Hunger at Akron Community Foundation.   If you wish to stop receiving this newsletter please click here to unsubscribe. 
 Jane Snow's eNewsletter is copyrighted and distributed by Mimi Vanderhaven's Fabulous Buys
 Newsletter Archives
 Online Web Version of Newsletter








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			<title>See Jane Cook - February 3rd 2010</title>
			<description>See Jane Cook - February 3rd 2010</description>
			<author>Jane Snow</author>
			<pubdate>Wed, 03 Feb 2010 18:02:02 -0500</pubdate>
			<subject>See Jane Cook - February 3rd 2010</subject>
			<content><![CDATA[ 


 
  

 
 


 
 


 
  Winner of two James Beard Awards  for food writing.  SPONSOR LINKS  
 

 Fresh Seafood from Boston  Totally Cooked  Will you run out of money in retirement?  Babin Kitchen &amp; Bath  Discount Restaurant Gift Certificates   FAVORITE SITES  Dad Cooks Dinner   King Arthur Flour   Penzeys Spices   Rare Seeds   Sushi Katsu   USDA Nutrient Database   Del Mio   Pick Your Own Farms   Caranos Cucina   Exploring Food My Way  Mimi Vanderhaven   CONTACT JANE  Email Jane  Jane's Personal Appearances   Subscribe To This Newsletter  




 Subscribe Free February 3, 2010  Dear Foodie Friends,  Making shepherd&rsquo;s pie from leftovers would make a lot more sense than what I did Sunday, but it wouldn&rsquo;t be nearly as delicious. This was shepherd&rsquo;s pie done right, worthy of a company dinner. And in the process, I learned a fast new technique for cooking a roast.  I wanted to make shepherd&rsquo;s pie from scratch using roast beef instead of the usual hamburger (Typically, the dish is a casserole of ground beef and vegetables in gravy, topped with mashed potatoes and baked). I had a 2 1/4-pound sirloin tip roast but my brother was arriving for dinner in just two hours. A lean, tough cut like that takes at least 2 1/2 hours to braise into submission, so I nosed around the internet for faster method. I wanted to find out if anyone had come up with a way to microwave meat so that it didn&rsquo;t taste boiled.  I gleaned some tips here and there, and figured, what the heck. I drizzled the roast with some spice-infused oil I had on hand and added tomato juice and lots of sliced onions. I cooked it in a covered casserole on high power for 10 minutes, then 50 percent power for 30 minutes.   What a surprise. While it wasn&rsquo;t the pot roast of my dreams, it was pretty darn good. The meat was just slightly dry and would have been flavored all the way through if it had been braised on the stove, so I&rsquo;ll stick with the old-fashioned method when I&rsquo;m serving plain pot roast. But I&rsquo;ll use the microwave method from now on for roast beef to use in other recipes such as burritos.   While the roast cooked, a pot of potatoes was cooked and hand-mashed with butter, salt and milk until creamy. Then carrots were simmered in the rich braising liquid with a bit of thyme until tender. I thickened the liquid to the consistency of a thin gravy, and stirred in the cubed roast and handfuls of  peas and corn. I turned the mixture into a baking pan, topped it with the fluffy mashed potatoes and baked it until bubbling and brown.   In the middle of this project, my brother called to tell me he would be a bit late. When I told him what I was cooking, he said, &ldquo;Oh, good. I liked that when we had it in the junior high school cafeteria.&rdquo;  By the time Tom arrived, the house smelled wonderful. The shepherd&rsquo;s pie was done and so was a loaf of fresh bread.   Tony dished up portions for the three of us and we ate in the dining room, feeling snug and sheltered from the snow and ice we could see through the tall windows. Not to brag, but it was pretty good for cafeteria food.  ULTIMATE SHEPHERD&rsquo;S PIE (Printer Friendly Recipe Archive)  For the roast beef: &bull; 1/4 cup vegetable oil &bull; 1/4 tsp. salt &bull; 1/8 tsp. each cayenne and black pepper &bull; 1/4 tsp. each dried thyme, oregano &bull; 1 lean boneless beef chuck or sirloin roast, 2 to 2 1/2 lbs. &bull; 1/2 of a large onion, sliced &bull; Tomato juice  For the filling: &bull; 2 tbsp. oil &bull; 3 cloves garlic, minced &bull; 1/4 cup chopped onion &bull; 3 carrots, cut into 1/4-inch dice  &bull; Salt, pepper &bull; 1/4 tsp. dried thyme &bull; 3 tbsp. flour mixed with 1/4 cup water &bull; 1 cup frozen peas &bull; 1 cup frozen or canned corn &bull; 4 cups mashed potatoes prepared with butter, milk and salt  For the roast, combine oil and seasonings and rub all over the roast in a microwave-safe casserole dish. (If you have time, heat the oil until warm before adding the spices, and let steep overnight). Top the roast with the onion slices. Add enough tomato juice to almost cover the meat. Cover the casserole with a lid (a plate will do, but don&rsquo;t use plastic wrap) and microwave on high power for 10 minutes, then on 50 percent power for 15 minutes per pound. Let stand for 10 minutes before removing lid. Remove roast from pan, reserving liquid. Dice meat into 1/2-inch cubes.  Meanwhile, prepare mashed potatoes.  For the filling: Heat oil in a large, heavy skillet over medium heat. Add garlic and onions and saut&eacute; until they begin to soften. Add diced meat and carrots and season with salt and pepper. Cover and cook until carrots are almost tender, stirring occasionally and adding more oil if necessary. Stir in thyme.  Measure cooking liquid and add enough water to equal 3 cups. Stir into mixture in skillet. Increase heat to high and slowly stir in flour mixture. Simmer about 5 minutes, until slightly thickened. Stir in peas and corn and cook for 1 minute longer, until vegetables are warmed through. Season again with salt and pepper.  Turn mixture into a 9-by-11-inch baking pan. Cover filling with mashed potatoes. Bake at 375 degrees for about 30 minutes, until filling is bubbly and potatoes begin to brown. Makes 6 servings.   HELP U COOK     In winter we eat a lot of tubers, and occasionally a potato or two becomes lost in the shuffle. When we find it again, it is wrinkled or has sprouted or has green patches on the skin. The green patches are evidence of a mildly toxic substance, solanin. It forms when the potato is exposed to light. You may trim away the green part and safely eat the potato, according to the Cooperative Extension Service. Sprouts may be trimmed, too, and do not affect the quality of the potato. But if  a potato is wrinkled, it is past its prime and should be thrown away.   THE MAILBAG  From Diane, Brecksville:  I was about to run to the kitchen to begin the process for No-Knead Bread until I came to the pan size. How many of us have an 8-quart pan of the specified material? My kitchen and basement are overflowing with items I have bought for ONE USE so I think I'll wait until next week for readers' feedback. It sounds wonderful though...hope I can wait that long before heading for the kitchen store.  Diane: The pot is essential. It's basically just a Dutch oven. I use a Lodge enameled cast-iron pot. My husband bought it for me a couple of years ago on sale for about $40. Recently I&rsquo;ve seen less expensive off brands in several discount stores.  This is a pot you'll use a LOT. It's the perfect size for chili, stews, and lots of other stuff. I'm making so much bread that I need another one.  You could use a non-enameled cast-iron dutch oven or a cloche. A friend made the bread with a non-enameled cast-iron dutch oven, and the bread stuck to the pan. But local bread expert Kathy Lehr says she uses a non-enameled cast-iron pot, and her bread doesn&rsquo;t stick. The pot must be well seasoned and you must use plenty of cornmeal, she says.  Kathy uses the same recipe I do, but adds a bit more salt (about 1 1/2 teaspoons total) and in winter when her house is cooler, lets it sit for 24 hours instead of 18.  Thanks for the tips, Kathy.   From Cindy H., Tallmadge: Any chance you'd be willing to experiment with gluten-free flours in that no-knead bread recipe? My daughter and I have both been living the gluten-free life for a year and I do pretty well, but I miss bread!   I use soy flour or rice flour when I need just a bit of flour for a recipe, and many turn out just fine. I've figured out a nice smooth cornbread with stone-ground cornmeal and rice flour, but most pre-packaged gluten-free bread tastes pretty much like Styrofoam.  Great Harvest has gluten-free breads but they&rsquo;re shipped from their store in Cortland, Ohio,  and that's expensive!  Something about your description of this bread technique sounds like it might work with gluten-free flours, but I don't know enough about the science of bread dough to be sure.   Cindy: I have never experimented with gluten-free flours and am not up for the challenge at this busy time. Maybe someone else is. I&rsquo;ll pass along any gluten-free bread info I receive. I know many other people would like a great recipe for gluten-free bread, too.   From Virginia: My husband, Marc, and I enjoyed making your pork stew with star anise. Not finding star anise in the local market we substituted Chinese five spice powder with good results. Although the stew was delicious, the broth was more like a soup than a stew. Is it meant to be like that? Or does the star anise act as a thickening agent?  Virginia: No, star anise isn&rsquo;t a thickening agent (five-spice powder, by the way, is an excellent substitute). I call the dish a stew because it&rsquo;s filled with chunky ingredients. I don&rsquo;t thicken the broth (trying to save a few calories), but if you prefer a thicker stew, stir in a tablespoon or so of cornstarch dissolved in 1/4 cup water.   From Carol, Avon Lake: I have not been able to find Old English Cheese (used in today's recipe) in a block for many years. Is it available anywhere?   I am 71, and my mother used it to make a yummy sauce she poured over an uncut whole head of cauliflower, steamed; and then topped with dry bread crumbs browned in butter. She made the sauce in a double boiler by just melting chunks of the cheese with a little bit of milk. She often gave me the job of stirring the bread crumbs so they didn't burn. She served it to the family in a round serving bowl, and the entire head of cauliflower topped with cheese sauce and brown crumbs was very appealing.   I have tried other cheeses to make this, but none are as good as the Olde English block cheese. It also made a lovely open-face grilled cheese sandwich which we melted using a piece of toast put under the oven broiler. Olde English in a jar is not the same! The stick Cheddar cheeses are not as good, and Velveeta is nothing like it. Cheez Whiz doesn't do the job either. That Olde English block just had a nice, mild, plain cheese flavor.  Carol: Wow, does that sound good. It conjures up a past era, too, when glamour was applauded at the dinner table, calories and fat be damned. When I shared the recipe for the cheese wafers, I assumed Kraft Olde English Cheese was widely available. It is mentioned prominently on the Kraft website. Can anyone tell Carol where to find this cheese?   From Fred: The theater on Waterloo Road that you mentioned was the Lynn theater. Toward the end not a whole lot was served from the milk bar. But when I was growing up in the late 50s  and 60s, they had a menu that was out of this world. Hamburgers, hotdogs, French fries, onion rings,  etc. -- and the milkshakes were some of the thickest and creamiest in town,  hand dipped and a whole lot of flavors. A friend of mine wanted to buy it but they closed and it&rsquo;s a Blockbuster video store now.  Fred: Thanks for sharing. I&rsquo;ve always wondered what that milk bar was like in its heyday.   Tami Mitchell,  Dine-In Diva Personal Chef Service: To your reader looking for limburger spread, Irene Dever's Stand at the West Side Market carries the spread and the cheese. She is also a great source for local quail eggs, and she usually has duck eggs. Irene is super nice and very helpful.   The Cheese Shop there probably has it, although I didn't verify, but I saw it in Irene's case today. 



  CONTACT JANE The only way Mimi and I can keep this newsletter going is by increasing the number of readers in order to attract underwriters. Please share this newsletter with your friends and urge them to subscribe. It's free! If you have a food question, recipe request or comment, E-mail Jane Snow at jane@janesnowtoday.com Please put "FOOD" in the subject line. 
 ABOUT JANE SNOW Jane Snow is the former food editor of the Akron Beacon Journal. Her work has appeared in newspapers nationwide. She has won two James Beard Awards for food writing and has been nominated twice for the Pulitzer Prize. She lives in Akron, Ohio, with her husband, Tony, a sushi chef and owner of Sushi Katsu, an Akron sushi bar.
 A portion of the proceeds generated through sponsorships of this newsletter go to the Jane Snow Fund For Hunger at Akron Community Foundation.   If you wish to stop receiving this newsletter please click here to unsubscribe. 
 Jane Snow's eNewsletter is copyrighted and distributed by Mimi Vanderhaven's Fabulous Buys
 Newsletter Archives
 Online Web Version of Newsletter








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			<title>See Jane Cook - January 27th 2010</title>
			<description>See Jane Cook - January 27th 2010</description>
			<author>Jane Snow</author>
			<pubdate>Thu, 28 Jan 2010 00:32:02 -0500</pubdate>
			<subject>See Jane Cook - January 27th 2010</subject>
			<content><![CDATA[ 


 
  

 
 


 
 


 
  Winner of two James Beard Awards  for food writing.  SPONSOR LINKS  
 

 Fresh Seafood from Boston  Totally Cooked  Will you run out of money in retirement?  Babin Kitchen &amp; Bath  Discount Restaurant Gift Certificates   FAVORITE SITES  Dad Cooks Dinner   King Arthur Flour   Penzeys Spices   Rare Seeds   Sushi Katsu   USDA Nutrient Database   Del Mio   Pick Your Own Farms   Caranos Cucina   Exploring Food My Way  Mimi Vanderhaven   CONTACT JANE  Email Jane  Jane's Personal Appearances   Subscribe To This Newsletter  




 Subscribe Free January 27, 2010  Dear Foodie Friends,  I know,  I&rsquo;m behind the curve on no-knead bread. But I finally succumbed, and there&rsquo;s no turning back. This bread is fabulous. The no-brainer technique produces a world-class loaf with a sturdy crumb shot through with medium-size holes, and a burnished crust so crisp it cracks like a rifle shot when you bite into it. Best of all is the flavor, deepened by 18 hours or more of rising at room temperature.  Can you tell I&rsquo;m smitten?  I&rsquo;ve made almost a dozen loaves since the first one about three weeks ago. I had heard about no-knead bread before, of course, but I thought it was a fad. It first appeared on most bakers&rsquo; radar when Mark Bittman wrote about it in his New York Times column three years ago. His recipe came from a Manhattan baker. I should have paid attention when Bittman wrote that the technique was revolutionary.  Then last fall an acquaintance, cookbook author Nancy Baggett, asked me if I had seen her new book on the subject, &ldquo;Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads.&rdquo; She said no-knead bread was destined to change forever the way people make bread.  I don&rsquo;t know if I&rsquo;d go that far because some bakers actually enjoy kneading and because shaped loaves are difficult to make this way. But the technique has certainly made bread baking a frequent activity at my house. I have been making a loaf about every other day.  I use Bittman&rsquo;s recipe and bake the bread in an enameled cast iron Dutch oven. Every loaf has turned out perfect, even the one made with soupy dough. You can&rsquo;t ruin this stuff.  A friend who used a recipe from Cooks magazine and baked it in a non-enameled cast-iron pot was slightly disappointed that the loaf was small and that it stuck to the pan (Bittman&rsquo;s recipe make a bigger loaf). I&rsquo;ve read in some on-line forums about problems with the bread sticking to the pan, and difficulty in getting a proper rise from whole-wheat and other whole-grain flours. I haven&rsquo;t experimented with flours yet. As for sticking, it isn&rsquo;t an issue if you dust the dough with flour and use an enameled pan.  The pan &ndash; or a classic French cloche, if you have one &ndash; is essential. Heating it before placing the dough in the pan and covering with a lid causes steam to form, which produces the ultra-crisp crust.  I&rsquo;d love to hear what you think of this recipe. Are you as smitten as I am?  No-Knead Bread  (Printer Friendly Recipe Archive)  &bull; 3 cups all-purpose or bread flour, more for dusting &bull; 1/4 tsp. instant yeast (regular active dry yeast, not rapid-rise) &bull; 1 1/4 tsp. salt &bull; Cornmeal or wheat bran if needed.  In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.   Dough is ready when its surface is dotted with bubbles.  Scrape dough out of bowl onto a lightly floured work surface. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.   Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.  At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Remove from pan and cool.   Makes one 11/2-pound loaf.  From Mark Bittman, New York Times, as adapted from Jim Lahey, Sullivan Street Bakery.   TIDBITS January is a good time to remind you to add my email address (jane@janesnowtoday.com) to your list of permitted correspondents. Because my newsletter it is emailed in bulk, some providers (especially AOL but others on occasion) periodically reject it as spam. Sometimes, the provider will allow the newsletter through, but prevent you from opening it. When this happens, it&rsquo;s not us. It&rsquo;s your provider. Be sure to check your junk mail folder and mark my address as permitted or &ldquo;not junk mail.&rdquo; If you are still having problems, you should contact your mail provider.   One other housekeeping note: Mimi&rsquo;s tech guru tells me that we cannot change your email address when you change providers. You must do that yourself by first unsubscribing (click on the &ldquo;unsubscribe&rdquo; link at the bottom of a newsletter), then signing up again at www.janesnowtoday.com. Sorry for the hassle.  If you missed fellow foodie Mike Vrobel on TV last week, you can see a video of his big moment by clicking here:  http://www.wkyc.com/video/default.aspx?aid=95966#/Hollie%27s+Dish+of+the+Week%3A+Sear+Roasted+Chicken++/62657650001  Vrobel, who writes the local blog, Dad Cooks Dinner, www.dadcooksdinner.com, was featured on the Hollie&rsquo;s Dish of the Week segment on WKYC&rsquo;s morning show.   &ldquo;On the one hand, I keep thinking of the things I should have said,&rdquo; Mike wrote in an email.    &ldquo;On the other hand, I didn't have vapor lock of the brain.  All in all, it went as well as I could have hoped.&rdquo;  Although Mike said he was nervous, it didn&rsquo;t show. He was a natural.   THE MAILBAG  From Kathy, Cuyahoga Falls: I remember someone saying they couldn't find limburger cheese anywhere. I saw it at Acme on State Road in Cuyahoga Falls (the kind she wanted, in a jar). It made me laugh because all I could think of was Chubby spreading it on Weezer's neck on &ldquo;The Little Rascals!&rsquo;&rsquo;   Kathy: All I could think of was my brother putting a wad in my grandfather&rsquo;s shoes, then placing the shoes by the furnace register. Ah, limburger memories.   From Jodie Grasgreen: A lonnng time ago, there was a terrific movie house, The New Mayfield, in Cleveland&rsquo;s Little Italy. It was run by Sheldon Weigod, a genius of a host and manager of the theater. One of the treats of watching the eclectic films he offered was to bring a pizza over from Mama Santos across the street. It was allowed and encouraged! I don't recall that beer was disallowed, either. We miss the theater, the pizza and Sheldon.  Jodie: What a great memory. When I first came to Akron in 1978, I remember going to a film at a theater on Waterloo Road. It had a milk bar &ndash; a glassed-in soda shop in the balcony. I thought it was the neatest thing I&rsquo;d ever seen, and was sad when the theater closed. I&rsquo;ve always wondered about the menu, because I didn&rsquo;t get a chance to have a snack there.   From Jean B.: In response to the reader whose turtle candies were too firm, when I make turtles I buy the caramel in chunks at Grandma's Cupboard on Krumroy Road in Springfield Township. I put four pecan halves together on a cookie sheet, then place a small piece of caramel on top of them and place them in the oven until the caramel melts a little bit. Then when they are cool, I coat them with chocolate. My husband and everyone on my candy list loved them.  Jean: How does one get on that candy list?   From K.F., Copley: Loved your latest newsletter! Nina Simonds! I had no idea she had (or has) an Akron connection. Who would have ever imagined that, considering that Akron is a culinary wasteland!  I became aware of her when we lived in Boston in the late 1990s. Many of her recipes are our favorites. I used to look forward to her articles in the Boston Globe.   K.F.: Culinary wasteland? I always thought we were sophisticated way beyond our size because of West Point Market. It may have taken local restaurants a tad too long to get with it, but home cooks had access to an amazing variety of chic ingredients long before those in even larger cities. If you&rsquo;ve ever been to Zabar&rsquo;s in Manhattan &ndash; pitiful in comparison to West Point &ndash; you know what I mean.  On the other hand, we ARE home to sauerkraut balls and kidney bean salad&hellip;.   From Yanni: Is there a place to purchase fresh herbs in bulk during the winter?  I hate having to pay $4  for the prepackaged herbs at the grocery store that would cost 50 cents at a farmers market.  Yanni: Great question. I&rsquo;d like to know, too. I cringed last week when I bought some cilantro for a recipe. I&rsquo;ve been thinking about plugging in the grow light in the basement and planting some seeds, but I worry that the increase in the electric bill would offset any savings. Help!   From Cindy M., Charlotte, N.C.: I hope you can help me. My mother, who is 87, used to make a hot cheese appetizer using Old English cheese spread, the kind in the jar. She would make a mixture and freeze it into small blobs and when having a cocktail party my sister and I (running the kitchen), would put them frozen on a cookie sheet and bake around nine minutes.  They came out like cheese wafers, but were soft and meant to be eaten hot.  She has a taste for them (she is in a nursing home), and we can't find the recipe.  I have searched on line and thought you might recall.  Cindy: Although these cheese wafers are made with block cheese rather than cheese spread, the recipe sounds very close to the one you described. All the other recipes I found were for cheese puffs made by spreading a mixture of Kraft Olde English Cheese Spread and other ingredients on circles of bread and baking them. If anyone has the exact recipe Cindy wants, please share. I&rsquo;d love to give her mom a taste of her past.  CHEESE WAFERS (Printer Friendly Recipe Archive)  &bull; 1 lb. Old English cheese (Kraft),  cut in chunks, at room temperature &bull; 1 stick (1/4 lb.) butter, softened &bull; 1 cup of flour &bull; Walnut or pecan halves  Put the cheese and butter in a food processor, blender, or mixer and blend thoroughly. Mix in the flour well. Drop by tablespoons onto an ungreased cookie sheet. Press a walnut (or pecan) half into each one.  Bake at 400 degrees for 6 minutes. Do not over bake. Cool on racks. Wafers may be frozen if there are leftovers, or if you want to make them in advance for a party.   From F.R.: A French friend showed us how to make steak au poivre using coarsely crushed black  peppercorns for the &ldquo;crust&rdquo; on the filet mignon;  but my sister-in-law in San Francisco said she&rsquo;d made this dish with GREEN peppercorns (drained from can).  Do you have a recipe for this?  I would think it is a &ldquo;paste&rdquo; rather than crunchy crust.  F.R.: I have had steak with green peppercorn sauce, but not with a green peppercorn crust. Green peppercorns can be bought dried. That&rsquo;s the only way I can imagine making steak au poivre the classic way, with a crust of crushed peppercorns. I&rsquo;m glad you wrote. I had forgotten about brined green peppercorns. I haven&rsquo;t had them in ages, and I love them. 



  CONTACT JANE The only way Mimi and I can keep this newsletter going is by increasing the number of readers in order to attract underwriters. Please share this newsletter with your friends and urge them to subscribe. It's free! If you have a food question, recipe request or comment, E-mail Jane Snow at jane@janesnowtoday.com Please put "FOOD" in the subject line. 
 ABOUT JANE SNOW Jane Snow is the former food editor of the Akron Beacon Journal. Her work has appeared in newspapers nationwide. She has won two James Beard Awards for food writing and has been nominated twice for the Pulitzer Prize. She lives in Akron, Ohio, with her husband, Tony, a sushi chef and owner of Sushi Katsu, an Akron sushi bar.
 A portion of the proceeds generated through sponsorships of this newsletter go to the Jane Snow Fund For Hunger at Akron Community Foundation.   If you wish to stop receiving this newsletter please click here to unsubscribe. 
 Jane Snow's eNewsletter is copyrighted and distributed by Mimi Vanderhaven's Fabulous Buys
 Newsletter Archives
 Online Web Version of Newsletter








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			<title>See Jane Cook - January 22nd 2010</title>
			<description>See Jane Cook - January 22nd 2010</description>
			<author>Jane Snow</author>
			<pubdate>Fri, 22 Jan 2010 05:56:02 -0500</pubdate>
			<subject>See Jane Cook - January 22nd 2010</subject>
			<content><![CDATA[ 


 
  

 
 


 
 


 
  Winner of two James Beard Awards  for food writing.  SPONSOR LINKS  
 

 Fresh Seafood from Boston  Totally Cooked  Will you run out of money in retirement?  Babin Kitchen &amp; Bath  Discount Restaurant Gift Certificates   FAVORITE SITES  Dad Cooks Dinner   King Arthur Flour   Penzeys Spices   Rare Seeds   Sushi Katsu   USDA Nutrient Database   Del Mio   Pick Your Own Farms   Caranos Cucina   Exploring Food My Way  Mimi Vanderhaven   CONTACT JANE  Email Jane  Jane's Personal Appearances   Subscribe To This Newsletter  




 Subscribe Free January 22, 2010  I dropped a favorite cookbook in Tony&rsquo;s lap one day last week when I was running low on inspiration.  &ldquo;Pick something for dinner,&rdquo; I told him.  I&rsquo;m glad I did, because otherwise I never would have tried Nina Simonds&rsquo; recipe for soba noodles with mushrooms. On the page the recipe seems kind of plain, but on the plate it is outstanding.  The recipe is from a slim cookbook I use a lot, &ldquo;Asian Noodles&rdquo; by Nina Simonds. Simonds, who lived in Akron at one time (her father and step-mother had relocated here), is one of the top experts in the world on mainland Chinese cuisine. In fact, in the 1990s the Chinese government hired her to travel to each province and search out remnants of the great cuisine after it was almost wiped out in the Cultural Revolution.  After &ldquo;Asian Noodles&rdquo; was published in 1997, Nina passed through Akron on a book tour and came to my house to cook lunch. In that pre-9-11 era, she traveled with a complete batterie of Asian knives that she toted aboard planes in a carry-on. She prepared a delicate stir fry of noodles, spinach and crabmeat while she told me about her brief stint as a waitress at Tangier, where she was fired because her skirt was too short.  Every recipe I&rsquo;ve tried from her book has been great, so I should have known that the mushroom stir fry would be too. A few simple ingredients produce a light but deeply flavored sauce that is soaked up by the mushrooms and pre-cooked Japanese soba (buckwheat)  noodles. The recipe contains no meat, yet is hearty enough to serve as an entr&eacute;e (although Nina bills it as a side dish).  I couldn&rsquo;t find the kind of mushrooms called for in the recipe &ndash; dried Chinese and fresh  shiitake &ndash; in the nearest store, and I was too lazy to search further. I used Portobello mushrooms instead, and it worked out spectacularly. Also, by mistake I grabbed rice wine vinegar instead of rice wine from my cabinet, and I liked that substitution, too. Here&rsquo;s my version of the recipe.   WILD MUSHROOM NOODLES (Printer Friendly Recipe Archive)  &bull; 2 tbsp. (or more) oil &bull; 12 cloves garlic, mashed with the flat side of a knife and very thinly sliced &bull; 16 oz. Portobello mushrooms, sliced thin &bull; 3 1/2 tbsp. rice wine vinegar &bull; 1 1/2 cups minced green onions &bull; 3/4 lb. soba noodles cooked just until tender (about 3 to 5 minutes), rinsed under warm water and drained &bull; 3 1/2 tbsp. soy sauce &bull; 1/4 cup minced cilantro  Heat a wok or heavy skillet over high heat. Add oil and heat about 30 seconds. Add garlic and mushrooms and stir-fry until slightly softened, turning to brown both sides of mushrooms. Lower the heat to medium high and add the rice wine vinegar. Cover and cook until the mushrooms are tender, about 4 to 6 minutes depending on thickness of mushrooms. Uncover, add the onions and cook until onions are softened, 1 to 2 minutes. Add the noodles and soy sauce and stir-fry briefly to coat the noodles. Add cilantro and toss to mix. Transfer to a platter and serve. Makes 6 side-dish or 3 to 4 entr&eacute;e servings.  From &ldquo;Asian Noodles&rdquo; by Nina Simonds.   HELP U COOK  Wok or skillet? That is the question. I&rsquo;ve tried both and I usually use a cast-iron frying pan for stir frys. Unless you have a stove burner designed to get really hot, you should use a frying pan, too.  The problem with woks and regular stoves is that the sloping sides of a wok do not get hot enough to fry the food properly. If your wok sits on one of those little metal rings that elevate it above the burner, the problem is even worse. Food on the bottom of the wok barely sizzles. Food pieces on the sloping sides warm up and release moisture, turning your stir fry into a watery mess.  To cook in a wok, you need a burner with ultra-high heat. Extra-hot burners were available in the past on only top-end models of stoves (electric and gas), but now are a more common feature. The last time I checked, though, ceramic-topped stoves could not be ordered with an ultra-hot burner.  Even when you use a skillet, an ultra-hot burner is handy for stir frys. My GE Profile dual-fuel stove (gas burners, electric oven) has one ultra-hot burner and one burner that can maintain very low temperature (handy for melting chocolate). The next time you buy a stove or cook top, ask for these features.   THE MAILBAG  From Judy: I burst out laughing when I read your latest column! I have a big &ldquo;movie night&rdquo; purse too! I keep it in the trunk in case we go on a whim.  Judy: Maybe we should all meet up some night and have a pot luck at the theater.   From Iris Stacey: Here is a link for Carol for buying limburger cheese: www.igourmet.com/stinkycheese.asp    From Joy: This is for Carol, the gal who&rsquo;s looking for Limburger spread in a jar. I did a bit of searching and it seems the original jarred spread was discontinued. Upon further searching I found it&rsquo;s now available in an 8-ounce tub from Paoli cheese in Wisconsin.   Here&rsquo;s the link: http://www-paolicheese-com.netsolads.com/limburgerspread.aspx  Iris and Joy: Thanks for your research. The closest I could come was a foil-wrapped piece of Limburger I spotted in the dairy case at the Montrose Acme.   From Carol: Every year two of my daughters and I get together to make candy to give for gifts.  My job is turtles.  No matter if we buy the caramel (at the candy supply store) or make our own, the caramel always gets too hard when cooled.  I've bought turtles at candy stores and the caramel is heavenly soft.  Can anyone give me a recipe for caramels that stay soft?  Also, I didn't used to toast my pecans for pie but I tried it one time and everyone raved that the pie was better than ever.   Carol: I stand corrected. I figured pecans would burn if they were toasted before baking in a pecan pie.  For your caramel question, I turned to the book &ldquo;Candy&rdquo; in Time-Life&rsquo;s The Good Cook series. It&rsquo;s the last word in everything to do with making candy. According to the section on caramels, the candy is basically a sugar syrup enriched with cream. The softness is determined by the temperature the mixture is allowed to reach. Soft caramels are produced by cooking the mixture to the firm-ball stage (248 degrees). Add a tablespoon or so of honey at the outset to act as an &ldquo;interfering agent&rdquo; so the mixture does not crystallize, and stir it while it boils.  One last thought: You may want to check the accuracy of your candy thermometer. I just bought a new candy thermometer and I swear it registers low. I&rsquo;ve used it twice, and have cross-checked the hard-crack stage by dropping a bit of syrup into cold water. When it tested done manually, the thermometer barely registered &ldquo;firm ball.&rdquo;   From Kathy Erwin, Kent: While living out of state, my son has enjoyed preparing frozen falafel for sandwiches. Do you know of any local outlet for frozen falafel?  Kathy: I don&rsquo;t, but I bet someone else can point the way. Any ideas, folks? 



  CONTACT JANE The only way Mimi and I can keep this newsletter going is by increasing the number of readers in order to attract underwriters. Please share this newsletter with your friends and urge them to subscribe. It's free! If you have a food question, recipe request or comment, E-mail Jane Snow at jane@janesnowtoday.com Please put "FOOD" in the subject line. 
 ABOUT JANE SNOW Jane Snow is the former food editor of the Akron Beacon Journal. Her work has appeared in newspapers nationwide. She has won two James Beard Awards for food writing and has been nominated twice for the Pulitzer Prize. She lives in Akron, Ohio, with her husband, Tony, a sushi chef and owner of Sushi Katsu, an Akron sushi bar.
 A portion of the proceeds generated through sponsorships of this newsletter go to the Jane Snow Fund For Hunger at Akron Community Foundation.   If you wish to stop receiving this newsletter please click here to unsubscribe. 
 Jane Snow's eNewsletter is copyrighted and distributed by Mimi Vanderhaven's Fabulous Buys
 Newsletter Archives
 Online Web Version of Newsletter








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			<title>See Jane Cook - January 14th 2010</title>
			<description>See Jane Cook - January 14th 2010</description>
			<author>Jane Snow</author>
			<pubdate>Thu, 14 Jan 2010 07:32:02 -0500</pubdate>
			<subject>See Jane Cook - January 14th 2010</subject>
			<content><![CDATA[ 


 
  

 
 


 
 


 
  Winner of two James Beard Awards  for food writing.  SPONSOR LINKS  
 

 Fresh Seafood from Boston  Totally Cooked  Will you run out of money in retirement?  Babin Kitchen &amp; Bath  Discount Restaurant Gift Certificates   FAVORITE SITES  Dad Cooks Dinner   King Arthur Flour   Penzeys Spices   Rare Seeds   Sushi Katsu   USDA Nutrient Database   Del Mio   Pick Your Own Farms   Caranos Cucina   Exploring Food My Way  Mimi Vanderhaven   CONTACT JANE  Email Jane  Jane's Personal Appearances   Subscribe To This Newsletter  




 Subscribe Free January 14, 2010  It was a very good year. Not only did I eat a lot of wonderful food, from Julia Child&rsquo;s flaming cherry tart to  tuna sliders with wasabi slaw, but life in general was fun for me in 2009. Thanks to a reader request, I spent the last week combing through 52 weeks of my newsletter to choose the best recipes I created or reprinted last year. It gave me a chance to relive a few dinner parties, cook-outs and morning walks in my garden, along with milestones such as our step-son coming to live with us and the publication of my first book.  The book took up a lot of time, and I&rsquo;ve been worrying that I haven&rsquo;t been creating enough interesting recipes for this newsletter. A review of 52 week&rsquo;s worth of writing reassured me that I still made time for plenty of fun.   Last year, friends and I had a Julia Child dinner in honor of her birthday and the movie, &ldquo;Julie and Julia,&rdquo; and I cooked a Caribbean dinner for some writer friends in early March, when winter had lingered too long. There were family birthday dinners, a special Father&rsquo;s Day dinner in June (remember the smoked prime rib with Bourbon mop sauce?) and Friendsgiving in November.  Between special occasions, I cooked a fabulous ginger-pork stew one evening at Tony&rsquo;s restaurant, a brightly flavored ceviche for a charity dinner, and lots of stick-to-your-ribs meals for our teen-ager and his friends.   All of last year&rsquo;s recipes are available in the newsletter&rsquo;s archives, thanks to Mimi and her staff who edit and publish this newsletter. The four recipes I&rsquo;m re-running today, as my picks for best recipes of the year, are:  &bull; The ginger-pork stew, hauntingly flavored with star anise.  &bull; A tropical baked Alaska made with a coconut macaroon and pineapple ice cream swathed in meringue, then baked and served with mango sauce. I made up the recipe for the Caribbean dinner in early March.  &bull; Potato salad with lemon herb dressing, made last May with the first herbs of the season. I pureed the mixed herbs with lemon and mayonnaise for a boffo dressing, and added toasted walnuts to the salad for crunch.  &bull; Jeni&rsquo;s Vanilla Bean Ice Cream, the best recipe by far that I&rsquo;ve found for ice cream made at home. The recipe was developed by the owner of Jeni&rsquo;s Splendid Ice Creams in Columbus, and to me it&rsquo;s a real find. It produces ice cream with a  voluptuously creamy texture that stays that way even after days in the freezer.   GINGER-PORK STEW WITH STAR ANISE (Printer Friendly Recipe Archive)  &bull; 3 lbs. boneless pork roast  &bull; Salt  &bull; Oil  &bull; 1/2 large onion, sliced  &bull; 2 cloves garlic, minced  &bull; 4 quarter-sized pieces of ginger, peeled and minced  &bull; 3 large carrots, scrubbed and cut into 1-inch pieces  &bull; 1/2 cup soy sauce  &bull; 1 1/2 cups water  &bull; 2 cups beef broth  &bull; 1 cup dry red wine  &bull; 1/2 cup sake  &bull; 1/4 cup mirin (sweet Japanese cooking wine)  &bull; 2 tsp. sugar  &bull; 2 whole star anise  &bull; Handful of snow peas (about 18 to 20)  &bull; 1 small package frozen udon noodles (optional)   Trim fat from pork and cut into strips about 2 inches long and 1/2 inch wide. Sprinkle with salt. Heat about 1/8 to 1/4 inch of oil in a soup kettle or Dutch oven. In batches, brown pieces of meat in hot fat, transferring each batch to a bowl with a slotted spoon and adding more oil to pan when necessary.  Separate onion slices into half-rings and saut&eacute; in same pan until onion begins to soften. Add garlic and ginger and saut&eacute; 2 minutes longer. Return pork to pan. Add carrots, soy sauce, water, beef broth, red wine, sake and mirin, stirring browned bits from bottom of pan. Add sugar and star anise. Cover and simmer for 2 hours, or until pork is very tender.  Bring a large pot of water to a rolling boil. Place frozen noodles in water and cook for 2 to 3 minutes, until tender, adding snow peas the final minute. Strain. Ladle stew into wide, shallow bowls, Coil 3 or 4 strands of noodles in the center of each portion and garnish with snow pea pods. Makes 6 servings.   TROPICAL BAKED ALASKAS (Printer Friendly Recipe Archive)  &bull; Six macaroon or coconut cookies  &bull; 1 pint pineapple ice cream (or any tropical flavor, such as coconut from Mary Coyle in Highland Square)  &bull; 4 egg whites  &bull; 1/2 tsp. cream of tartar  &bull; 1/4 tsp. vanilla  &bull; 1/2 cup powdered sugar  &bull; 3/4 cup mango puree (see note) &bull; 1/2 cup sweetened shredded coconut, toasted   If using macaroons, press cookies flat to about a 2-inch-square. Freeze ice cream very hard. Place cookies on a parchment-lined baking sheet and pre-heat oven to 450 degrees.   Beat egg whites until foamy. Beat in cream of tartar and vanilla and continue beating until soft peaks form. Sift in powdered sugar while beating until stiff peaks form.   Place a small scoop of ice cream on top of each cookie. With a spatula, spread meringue over ice cream. Bake at 450 degrees for 3 to 5 minutes, until meringue begins to brown. While Alaskas bake, dribble about 2 tablespoons of mango puree on each of six dessert plates. Transfer Alaskas to plates with a spatula. Sprinkle coconut over meringue. Makes 6 desserts.   Note: Mango puree is sold in some Mexican food markets. Check the freezer case. Or puree the flesh of two fresh mangos with 1 teaspoon lemon juice and sugar to taste.   POTATO SALAD WITH LEMON-HERB DRESSING (Printer Friendly Recipe Archive)  &bull; 8 medium potatoes (fist-sized)  &bull; 1/2 cup chopped red onion  &bull; 2 cloves garlic  &bull; 6 fresh basil leaves  &bull; 6 fresh rosemary needles  &bull; Sprig of fresh thyme  &bull; 4 or 5 large mint leaves  &bull; Small handful of chives  &bull; 2 1-inch cubes of fresh Parmesan cheese (or about &frac14; cup fresh grated)  &bull; 1 tbsp. fresh lemon juice  &bull; 1/2 tsp. salt  &bull; 1/2 cup best-quality olive oil  &bull; 1 tbsp. pine nuts  &bull; 1/2 cup mayonnaise  &bull; Coarse sea salt to taste  &bull; 1/2 cup toasted walnut pieces   Scrub potatoes and boil in water to cover until tender enough to pierce easily with a fork. Drain. When cool enough to handle, peel, cut in halves and cut the halves into 1/4-inch-thick slices. Place in a bowl with the red onion.   While potatoes cook, peel garlic and drop through the tube of a food processor while the motor is running. Add fresh herbs, then Parmesan and process until ingredients are minced fine. Add lemon juice, salt, olive oil and pine nuts and puree. Remove processor lid, add mayonnaise and process until mixed. Pour dressing over warm potato slices and gently fold. There will be too much dressing at first, but the potatoes will eventually absorb it. Season to taste with sea salt.   Cover and chill for at least an hour before serving. Stir in toasted walnut pieces just before serving. Serve chilled or at room temperature, garnished with snipped chives if desired. Makes 4 servings.  JENI&rsquo;S VANILLA BEAN  ICE CREAM (Printer Friendly Recipe Archive)  &bull; 2 cups milk    &bull; 1 tbsp. plus 1 tsp. cornstarch  &bull; 1 1/2 oz. cream cheese, softened (half of a 3-oz. package)   &bull; 1 1/4 cups cream &bull; 2/3 cup sugar  &bull; Scant 2 tbsp. corn syrup  &bull; 1/8 tsp. kosher salt  &bull; Vanilla bean (I substituted 1 tsp. vanilla)  Use 2 tablespoons of the milk to blend with the cornstarch and make a slurry. Set aside. In a medium bowl (2 qt.), whisk the very soft cream cheese until smooth. In a 4-quart saucepan, combine remaining milk, cream, sugar and corn syrup. Split the vanilla bean lengthwise and scrape seeds into pan, then add pod and stir. Stir over medium heat until sugar dissolves. Bring to a boil and boil for exactly 4 minutes.  Remove from heat and slowly add cornstarch slurry in a steady stream, whisking rapidly to prevent slurry from sinking to bottom of pan. Return to medium heat and bring to a rolling boil. Remove from heat.  Pour about two tablespoons of the hot mixture into the cream cheese. Whisk vigorously until completely smooth. Add a little more cream mixture and whisk. Add the rest of the cream mixture and stir until incorporated. Add salt and vanilla extract if using, and mix until well blended (about a minute). Pour entire mixture into a heatproof plastic bag (Ziploc) and get all the air out (to prevent a film forming). Close tightly and submerge in an ice bath until completely chilled, about 30 minutes. Or cover bowl and chill overnight (preferred).  Freeze in an ice cream machine according to manufacturer&rsquo;s directions. Quickly remove ice cream from machine to a bowl with tight fitting lid. Get it into your freezer ASAP and freeze for at least four hours. If it becomes too hard to scoop, temper the ice cream for a few minutes at room temperature or in the refrigerator before serving.  HELP U COOK If you&rsquo;re puzzled about your incredible shrinking pie and tart crusts, puzzle no more. Pastry shrinks and contracts in the pie pan during baking when the dough isn&rsquo;t given enough to time to relax before it is popped in the oven.  Most bakers know that major crust shrinkage is the result of stretching the dough to fit the pan, rather than gently easing it into the pan. But even dough that has been eased will shrink a bit in the oven unless it has been chilled for 15 minutes or so before baking. Chilling also eliminates the need to line blind-baked (empty) crusts with foil and pie weights before baking.   THE MAILBAG  From Carla Owens: Like you, I had an over-abundance of ham this holiday (our beef tenderloin went lickety-split as well).  An old family favorite that we look forward to every year is ham loaf.    Like you, I had an over-abundance of ham this holiday (our beef tenderloin went lickety-split as well).  An old family favorite that we look forward to every year is ham loaf.  HAM LOAF (Printer Friendly Recipe Archive)  &bull; 1 lb. ground ham &bull; 1 lb. ground pork &bull; 1 cup coarse cracker crumbs  &bull; 2 eggs &bull; 1 small  onion,  finely chopped &bull; &frac12; cup tomato juice &bull; 1 tbsp. dry mustard &bull; 1 tsp.  pepper &bull; 1/4 tsp.  salt  Glaze:  &bull; 1/2 cup brown sugar &bull; 1/4 cup vinegar &bull; 1/3 cup water &bull; 1 to 2 tbsp. prepared mustard &bull; 1 tsp. powdered ginger  Mix loaf ingredients together very well, and pack into a greased loaf pan. Mix together glaze ingredients and pour over ham loaf. Bake at 400 degrees for 1&frac12; hours. Makes six servings.  Carla: Thanks for sharing. I love ham loaf! I just polished off the Christmas ham by using the frozen bone in a pot of bean soup. I&rsquo;ll earmark some of the next ham for your ham loaf.    From S.G., Akron: One of my favorite dates is hitting DeViti's Italian Market (on Tallmadge Road in Akron) before movies at Chapel Hill. We've been known to load up on subs, cold salads, and invariably, tiramisu...I've eaten three-course meals during movies (as you may guess, I have a very large purse.) I have no desire to pay $5 for a bottle of water, or consume the junk food offered at the movies theaters at any price! (Tiramisu isn't junk food....right?)  S.G.: I like your style. You can sit next to me any time.   From Kathy, North Olmsted: Regarding sneaking snacks (pop) into movies , I will never forget the time I tried to sneak in a bottle of pop. I chose the plastic bottle with a screw-off cap, thinking that I could quietly and slowly remove the lid, controlling the noise of the carbonation escaping. My plan seemed perfect. I placed the bottle carefully and unobtrusively near my feet so that no one would notice it. Unfortunately, one wrong move of my foot, and the bottle began to roll, roll, roll, down the length of the theatre. What could I do but sit helplessly and let it escape, and spend the rest of the movie thirstily just wishing I had the guts to go in search of it?  Now we spend our summer movie time at the wonderful Auto-Rama Drive-In in North Ridgeville (one of the few drive-ins left) where for a $5 pass we can bring in all the food we want. But we usually end up just buying their food, because they have a wonderful selection of sandwiches, fries, pizza, dessert, and very reasonably priced popcorn! So nice NOT to feel ripped-off at the movies!  Kathy:  Thanks for the heads-up on a drive-in that allows snacks from home. I love drive-ins but  Tony thinks they&rsquo;re the weirdest thing he&rsquo;s ever seen. He had never heard of them until I took him to one.   From Melanie: I have been trying to incorporate more fish into our diet.  I have been buying tilapia, cod and flounder, but they are sometimes "fishy" (strong) tasting. I usually bake them in a casserole type dish. Any suggestions on how to mellow them out, so the family will eat them, rather than end up feeding to the cat?  Melanie: Shop at another store. The fish you mention should never be strong tasting. All three are  mild-flavored fish, so a strong odor indicates they have improperly stored. That said, one good way to neutralize the flavor of seafood a tad past its prime is to soak it in milk for an hour or more before cooking it. A dusting of Cajun spices may help, too.    From Bridget Coffman: If your cookies spread and flatten in the oven, you may have let the dough or batter sit too long before baking.   Another cause of cookies that spread too much is too warm dough or reusing hot cookie sheets.  I have a few varieties of cookies that I shape and stick in the freezer for half and hour before baking so they hold their shape better.  (Russian Teacakes, for example)  Bridget: Thanks for adding to my advice.    From Amy Calhoun: Re: soups &ndash; A great new place that I love is called Whole Day Cafe in Wadsworth. They have great food and a great atmosphere and I especially enjoy their tomato bisque on Fridays. I'm not exactly sure if it is homemade but I do know they make many homemade salad dressings that are very tasty as well as a whole array of desserts.   Amy: Sounds like a good place for lunch. 



  CONTACT JANE The only way Mimi and I can keep this newsletter going is by increasing the number of readers in order to attract underwriters. Please share this newsletter with your friends and urge them to subscribe. It's free! If you have a food question, recipe request or comment, E-mail Jane Snow at jane@janesnowtoday.com Please put "FOOD" in the subject line. 
 ABOUT JANE SNOW Jane Snow is the former food editor of the Akron Beacon Journal. Her work has appeared in newspapers nationwide. She has won two James Beard Awards for food writing and has been nominated twice for the Pulitzer Prize. She lives in Akron, Ohio, with her husband, Tony, a sushi chef and owner of Sushi Katsu, an Akron sushi bar.
 A portion of the proceeds generated through sponsorships of this newsletter go to the Jane Snow Fund For Hunger at Akron Community Foundation.   If you wish to stop receiving this newsletter please click here to unsubscribe. 
 Jane Snow's eNewsletter is copyrighted and distributed by Mimi Vanderhaven's Fabulous Buys
 Newsletter Archives
 Online Web Version of Newsletter








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			<title>See Jane Cook - January 8th 2010</title>
			<description>See Jane Cook - January 8th 2010</description>
			<author>Jane Snow</author>
			<pubdate>Fri, 08 Jan 2010 19:50:02 -0500</pubdate>
			<subject>See Jane Cook - January 8th 2010</subject>
			<content><![CDATA[ 


 
  

 
 


 
 


 
  Winner of two James Beard Awards  for food writing.  SPONSOR LINKS  
 

 Fresh Seafood from Boston  Totally Cooked  Will you run out of money in retirement?  Babin Kitchen &amp; Bath  Discount Restaurant Gift Certificates   FAVORITE SITES  Dad Cooks Dinner   King Arthur Flour   Penzeys Spices   Rare Seeds   Sushi Katsu   USDA Nutrient Database   Del Mio   Pick Your Own Farms   Caranos Cucina   Exploring Food My Way  Mimi Vanderhaven   CONTACT JANE  Email Jane  Jane's Personal Appearances   Subscribe To This Newsletter  




 Subscribe Free January 08, 2010  As the eldest daughter, I find myself slipping into my mother&rsquo;s role in the family. In the two years since her death, I have become the one to bring the family together for birthdays and holidays, for example. And while I don&rsquo;t mind making the phone calls and  getting a consensus on dates, I was dismayed last week to realize I&rsquo;ve become the official birthday cake baker, by default. Neither my brother nor sister like to bake, and their spouses are too smart to get involved in this hot mess.  My mother&rsquo;s standard birthday cake, adored by everyone but me, is a 9-by-14-inch chocolate cake made from a box mix and paved with a fudge frosting so hard we actually have had to use a chisel on occasion to crack it. My brother swears Mom once used a drill to make holes for candles.  I made the cake last spring for my brother and last week for my niece because they had to have it on their birthdays. My niece remembers getting one in the mail at college once when she was going through a rough spot. Mom included a small hammer to use on the frosting.   The cake comes with rules. You must eat the cake in order to get the frosting. Filching the frosting off the top is not allowed. The cake is always served in irregularly shaped pieces. The hard fudge frosting cracks crookedly when pierced with a knife (or chisel), and the cake is then cut along the fault lines.  My mother hated to cook and although her food usually tasted good, the recipes often  went awry in some hilarious way. One tiered cake that went down in family lore had frosting the color of Pepto Bismal, and layers that slid apart on the way to a pot luck picnic. Mom pinned them back together with an entire box of toothpicks.  The birthday-cake frosting initially was a mistake, too. Mom had intended to make a creamy fudge frosting, but lost her place in my grandmother&rsquo;s hand-written recipe book and made fudge instead. She spread the fudge over the cooled cake and a family tradition was born.   On my first try last spring I didn&rsquo;t get the frosting hard enough. It was firm, but it could be cut neatly. I thought it was perfect but my family apparently didn&rsquo;t, because they tried to console me. &ldquo;You almost have it,&rdquo; my brother said kindly as he patted my shoulder.  This time I boiled the stuff to the firm-ball stage, then beat it until it began to harden  around the edges of the pan. I spread it rapidly over the cooled cake, roughly troweling on the last spoonfuls seconds before they turned to the cement.   &ldquo;You did it,&rdquo; my brother, sister and niece murmured as they arrived one by one and checked out the cake, which was shiny in spots and rough in others where the frosting had set up too soon, just like Mom&rsquo;s.  I never could figure out the allure of this cake. I always requested a white bakery cake with creamy white icing. Mom&rsquo;s frosting does taste awesome, but as fudge, not frosting.  On Sunday, after we had &ldquo;cut&rdquo; the cake and passed out ragged hunks, I listened as my niece, Heidi, instructed her children in birthday cake etiquette. I noticed that the 7-year-old was way ahead of her. She was gobbling up the cake, pushing aside the frosting in order to savor it last, on its own -- just as everyone else in the family has always done.  Heidi smiled approvingly. Another vote for Mom&rsquo;s birthday cake.  MOM&rsquo;S FUDGE &ldquo;FROSTING&rdquo; (Printer Friendly Recipe Archive)  &bull; 2 tbsp. unsweetened cocoa powder &bull; 2/3 cup milk &bull; 2 cups sugar &bull; Dash of salt &bull; 3 tbsp. corn syrup &bull; 3 tbsp. butter &bull; 1 tsp. vanilla  Combine cocoa, milk, sugar, salt and corn syrup in a 4-quart pan. Stir over low heat until sugar melts and mixture comes to a boil. Continue boiling until temperature reaches 245 degrees, the firm ball stage on a candy thermometer. Remove from heat and stir in butter and vanilla. With a wooden spoon, beat mixture until it begins to lose its gloss and starts to set around the edges of the pan.  Immediately spread on a cooled 9-by-14-inch chocolate cake or for fudge, pour into a buttered, 9-inch-square pan. If using candles, poke candles through the frosting to make holes, then remove the candles until the frosting cools (otherwise the candles will melt). Makes enough to frost one cake.    HELP U COOK  When toasting nuts, always start with double the amount you need. Keep half in reserve in case you burn the first batch, as I always do.  Just kidding &ndash; kind of. Nuts do burn quickly, so try not to become distracted when toasting them for salads or a recipe. Nuts may be toasted either on the stove top or in the oven. I prefer the oven for larger nuts because the steady temperature  browns them more evenly. Spread the nuts in a single layer on a baking sheet and toast for about 5 to 7 minutes at 350 degrees for pecans and walnuts. .For use in most recipes no oil is required. When the nuts  begin to take on color and taste sweet and crisp, remove from the oven and tip out of the baking sheet onto a counter to stop the cooking process.  I prefer to toast smaller nuts and seeds such as pine nuts, sesame seeds and pumpkin seed kernels in a dry skillet over medium heat. Stir the nuts as they toast and remove from the skillet when they are a light tan.  Toasting improves the flavor of nuts in almost any recipe. They only exception I can think of is a recipe in which the nuts will be further toasted, such as pecan pie. Pre-toasting could cause the nuts to burn  &ndash; something I&rsquo;m already good at.   TIDBITS  &bull; Cleveland food writer Laura Taxel joined me at Tony&rsquo;s restaurant recently for some sushi, and she had kind words for my husband&rsquo;s skill. Check out her account of our evening on her blog, Cleveland Ethnic Eats http://clevelandethniceats.wordpress.com/2010/01/05/super-sushi. I have had some marvelous dining experiences with Laura. When her book, &ldquo;Cleveland Ethnic Eats,&rdquo; first came out, I talked her into taking me on a whirlwind tour of about ten places she had profiled, from a Jamaican carry-out that served goat to a the best place (at that time) to buy Chinese seaweed salad.  A few years later when Laura was updating the book (which she does every two years), I returned the favor by introducing  her to  the best ethnic stores and restaurants in the Akron area.  I didn&rsquo;t know Laura had a blog until we talked over sushi. I guess I should have known that with so many amateurs blogging about food, a pro like Laura surely would have gotten into the field. Her blog is terrific. &ndash; plenty of information about her latest ethnic food discoveries in Northeast Ohio, and equally important, it&rsquo;s written with style.  The latest edition of Laura&rsquo;s  ethnic food guide is in bookstores now.   &bull; A heartfelt thank you to those who donated to the Jane Snow Fund for Hunger at my urging in November. After the item ran in the Thanksgiving edition of my newsletter, several people asked for more information about the fund. It is a fund of Akron Community Foundation. It's just two years old. I donate a percentage of my pay for writing the newsletter, and a percentage of the royalties from my book, to the fund. When a bit more money is amassed, we'll start making annual grants to local hunger organizations such as Good Samaritan Hunger Center and the Akron-Canton Regional Foodbank. Donations may go directly to the Akron Community Foundation, 345 W. Cedar St., Akron, Ohio 44307-2407. Either make the check out to the Jane Snow Fund for Hunger or include a note directing that the donation go to that account.   &bull; Mish mosh soup is matzo ball soup on steroids, according to various sources I consulted after learning it is on the kosher catering menu at Totally Cooked Catering in Cuyahoga Falls. It is chicken soup with not only matzo balls but kreplach (meat-filled, wonton-like dumplings), noodles and rice.  Although you can&rsquo;t just walk in off the street and get a bowl of mish mosh at Totally Cooked&rsquo;s snazzy carry out, this week you CAN get the yummy bacon and asiago cheese  scones I wrote about in December. Owner Dante D&rsquo;Avello  made a copy of the recipe for his scone baker, Frank Batch,  to get busy.  The scones will be featured in the carry out through Saturday.  Batch has been trying a new scone recipe each week for a couple of years, Dante says.   THE MAILBAG  From Carol: I&rsquo;m looking for the Limburger cheese that came in a little glass jar. Do you know where I can find it?  Carol: My grandfather used to eat that stuff. As I recall, it was, uh, pungent. I haven&rsquo;t seen it in stores for a long time, but then, I haven&rsquo;t looked. Maybe someone else can help.   From Penny Myers: The best movie snacks to sneak in are small, wrapped candies -- they don't count! I  have never had the nerve to bring in a drink, but I refuse to pay the price so I go thirsty.  Regarding black walnuts , I&rsquo;ve never  removed any from the hulls, but I want you to know  that the hulls make a lovely brown dye for wool. They&rsquo;re commonly used by spinners and weavers who want a natural dye source.  Penny: Just put a can of soda pop in your purse (you do have a big, movie-night purse, don&rsquo;t you? ) Open the can in the dark and slake your thirst.    From Bob: I always look forward to your newsletter. When you were at the Beacon Journal, I always looked forward to your best recipes of the year column. Any chance of doing one with the newsletter?  Bob: Good idea. Tune in next week. 



  CONTACT JANE The only way Mimi and I can keep this newsletter going is by increasing the number of readers in order to attract underwriters. Please share this newsletter with your friends and urge them to subscribe. It's free! If you have a food question, recipe request or comment, E-mail Jane Snow at jane@janesnowtoday.com Please put "FOOD" in the subject line. 
 ABOUT JANE SNOW Jane Snow is the former food editor of the Akron Beacon Journal. Her work has appeared in newspapers nationwide. She has won two James Beard Awards for food writing and has been nominated twice for the Pulitzer Prize. She lives in Akron, Ohio, with her husband, Tony, a sushi chef and owner of Sushi Katsu, an Akron sushi bar.
 A portion of the proceeds generated through sponsorships of this newsletter go to the Jane Snow Fund For Hunger at Akron Community Foundation.   If you wish to stop receiving this newsletter please click here to unsubscribe. 
 Jane Snow's eNewsletter is copyrighted and distributed by Mimi Vanderhaven's Fabulous Buys
 Newsletter Archives
 Online Web Version of Newsletter








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			<title>See Jane Cook - December 30th 2009</title>
			<description>See Jane Cook - December 30th 2009</description>
			<author>Jane Snow</author>
			<pubdate>Thu, 31 Dec 2009 01:08:02 -0500</pubdate>
			<subject>See Jane Cook - December 30th 2009</subject>
			<content><![CDATA[ 


 
  

 
 


 
 


 
  Winner of two James Beard Awards  for food writing.  SPONSOR LINKS  
 

 Fresh Seafood from Boston  Totally Cooked  Will you run out of money in retirement?  Babin Kitchen &amp; Bath  Discount Restaurant Gift Certificates   FAVORITE SITES  Dad Cooks Dinner   King Arthur Flour   Penzeys Spices   Rare Seeds   Sushi Katsu   USDA Nutrient Database   Del Mio   Pick Your Own Farms   Caranos Cucina   Exploring Food My Way  Mimi Vanderhaven   CONTACT JANE  Email Jane  Jane's Personal Appearances   Subscribe To This Newsletter  




 Subscribe Free December 30, 2009  I guess I should be passing along a recipe for a fab cocktail canap&eacute; for your New Year&rsquo;s Eve party, or a recipe for pork and sauerkraut or hoppin&rsquo; John for New Year&rsquo;s Day. But I&rsquo;m still trying to use up the never ending Christmas ham, so that&rsquo;s what I&rsquo;ve been cooking this week. (We had no problem wolfing down the Christmas Eve beef tenderloin, of course).  So far we&rsquo;ve had ham and potato salad, ham sandwiches and potato salad and fried rice with ham. I&rsquo;ve loved every bite, but I&rsquo;m ready for something different.  I found it on the cover of Joyce Goldstein&rsquo;s cool little 2003 book, &ldquo;Solo Suppers.&rdquo;  The photo shows a big bowl of cheese and butter-glossed linguine tangled up with slivers of ham and nubs of asparagus. Or so I thought.  After searching for the recipe with no luck, I finally realized it was a variation of the spaghetti carbonara on page 72. The ham was actually pancetta and the asparagus was optional. No matter. I&rsquo;d just change it to suit my pantry, which at the moment featured a giant hunk of leftover ham.  Asparagus is out of season so I used some frozen peas instead. Sadly, they&rsquo;re the only healthful ingredient in the whole dish, but it&rsquo;s still the holiday season, right? And spaghetti carbonara is so glorious that it deserves at least an annual visit, calories be damned. Besides, I had to use up that ham.  SPAGHETTI CARBONARA (Printer Friendly Recipe Archive)  &bull; 1 tbsp. salt &bull; 1/2 lb. spaghetti &bull; 2 eggs &bull; 1/2 cup. fresh-grated Parmesan cheese &bull; 1 tsp. fresh-ground black pepper &bull; 2 tbsp. butter &bull; 1 tbsp. olive oil &bull; 1 1/2 cups diced ham  Bring a large pot of water to boiling. Add the salt and pasta, and cook to al dente. While pasta cooks, whisk together the eggs, cheese and black pepper in a bowl large enough to hold the pasta. In a medium skillet melt the butter with the olive oil over medium-high heat. Saut&eacute; the ham until it is warmed through. Remove from heat.  When the pasta is done, drain well and transfer the pasta to the bowl with the egg-cheese mixture, tossing immediately while adding the ham. When all the strands are evenly coated, divide among two pasta bowls and serve. Makes two servings.   TIDBITS  &bull; Kevin Noon, the knife sharpener who set up shop at farmers&rsquo; markets last summer, is keeping busy at a number of locations this winter. The first Saturday of each month, he will sharpen knives from 11 a.m. to 3 p.m. at BayLobsters Fish Market, 9224 Darrow Road in Twinsburg  (excepting January); from 8 a.m. to 1 p.m. the second and fourth Saturdays of each month at Coit Road Farmers Market, Coit and Woodward roads in East Cleveland; and from 9 a.m. to noon the third Saturday of each month at the Countryside Farmers Market at Happy Days Lodge, 500 W. Streetsboro Road in Peninsula.  &ldquo;I am also available by appointment,&rdquo; Kevin writes, &ldquo;and if someone has ten or more items (knives, scissors, gardening tools, woodworking tools, etc.)  I will come to their house. And I sharpen for groups such as churches, condo associations and social clubs.&rdquo;  He can be reached at kmnoon@roadrunner.com or 216-704-9175.   &bull; You&rsquo;ve probably seen at least one scary email recently about exploding Pyrex dishes. Maybe you&rsquo;ve put away your Pyrex dishes because you&rsquo;re afraid to use them. Not to worry. The whole thing is an urban myth.  True, Pyrex was sold by Corning to World Kitchen, which makes the bake ware with soda lime glass instead of the old borosilicate. But the bake ware has been made at the Pennsylvania plant &ndash; first by Corning, and now World Kitchen &ndash; with soda lime glass for 40 years, long before the 1998 sale, according to the myth debunking site, snopes.com. The switch was made because tempered soda lime glass is less likely to break that borosilicate glass.  Snopes points out, however, that all glass bake ware is subject to breaking. Sometimes the bake ware will shatter explosively, as the emails warn. This can happen when it is subjected to sudden, extreme changes in temperature. Read the directions that come with glass bake ware, because brands vary in resistance to temperature changes.   THE MAILBAG  From P.S.: Jane, Merry Christmas to you and your family. Your plans sound lovely. When my boys were teen-agers, they made new holiday traditions out of some funny things. There is Frosty the Meltman (who once was an intact candle in the shape of a snowman), and there is the plastic reindeer stuck upside down on the candy striped pillar candle. They won't let me pitch these things and they look for them each Christmas. You have much to look forward to. Enjoy.   From Lorraine: Jane, I was touched to see that you are starting wonderful family traditions. Even with adult children, our Christmas menu remains the same: a breakfast of eggs, sausages, nut rolls and panettone. Dinner has to be lasagna.    From Michele B.: My two favorite traditions are Christmas Eve candlelight service at church and homemade date-nut bread given to friends and family. The recipe is no secret and can be found in many cookbooks, but it must always be given with a heartfelt wish for a very happy holiday. My very best to you and your family.  Michele, Lorraine and P.S.: Many thanks to you and everyone else who shared their traditions and sent best wishes for our first Christmas with Tony&rsquo;s son. We had a wonderful time, and our teen-ager said it was the best Christmas he could remember. Even the Japanese Christmas cake turned out great (Tony said it was better than the ones he had in Japan!). Happy New Year to all.     From Dante D&rsquo;Avello, Totally Cooked Catering: This is for Paula in Bath who was looking for a great matzo ball soup. Totally Cooked features matzo ball as well as mish mosh soup. We recently launched a kosher style menu plan as a choice for catering clients. You can check it out here http://www.totallycooked.com/menus.html  Dante: Thanks for steering me to your new kosher menu, which certainly must be the most comprehensive in the area. Your other menus look fabulous, too. But what the heck is mish mosh soup?   From Dennis Altieri, Stow: In your newsletter, you mentioned Lou &amp; Hy's chicken soup.  When someone I knew had a bad cold, I would drive from Stow to West Akron for a quart of chicken soup. I have never had chicken soup or any other soup so good I would drive across town. Maybe someone who worked there has the recipe and will share.    Dennis: If they do, you&rsquo;ll be first on the list to receive a copy.   From Debbie Minerich, Akron: In the winter, we have soup nearly every weekend -- usually Sunday nights.  I&rsquo;ve attached three recipes. The kielbasa soup is a tasty change from traditional cabbage soup. I found the chicken barley chili recipe on a box of Quaker Barley, which I've modified slightly to suit our tastes. The chicken cacciatore soup is a Rachel Ray recipe. The leftovers are wonderful baked with cheese-stuffed manicotti.   We also enjoy fresh, warm-from-the-oven home-made bread with our soup.  Because carbs are a major weakness, rather than bake an entire loaf of bread, I bake a mini-loaf from 3 frozen roll dough pieces, which the two of us share. Enjoy!    Debbie: I was going to share just one of your recipes but couldn&rsquo;t choose among them, so here are all three.  CHICKEN CACCIATORE SOUP (Thicker than soup, thinner than stew.) (Printer Friendly Recipe Archive)  &bull; 3 tbsp. olive oil &bull; 3 boneless, skinless chicken breasts, diced &bull; 1 medium onion, chopped &bull; 2 large potatoes, cubed &bull; 8 cremini (baby Portobello) mushrooms, chopped &bull; 4 ribs celery, chopped &bull; 1 red pepper, sliced thin &bull; 4 cloves garlic, chopped &bull;1/2 cup red wine &bull; 1 can (15 oz.) diced tomatoes &bull; 1 can (28 oz.) crushed tomatoes &bull; 2 cups (or more) chicken broth &bull; 2 tsps. pepper &bull; 1 tsp. red pepper flakes &bull; 3 tbsp. fresh rosemary, chopped &bull; 1 cup fresh or frozen spinach &bull; 1/2 cup grated Parmesan cheese  Heat olive oil in a soup pot and saut&eacute; the chicken and onion over high heat for several minutes. Add the remaining fresh veggies and garlic and saut&eacute; until they begin to soften. Add red wine, tomatoes and chicken broth. Stir in seasonings and spinach. Bring to a boil, reduce heat to low and cover. Simmer for 8 to10 minutes, until potatoes are tender.  Ladle into bowls. Top with Parmesan cheese, if desired. Good with crusty bread. Makes 4 servings.    CHICKEN BARLEY CHILI (I used a show cooker on low for 8 hours.) (Printer Friendly Recipe Archive)  &bull; 1 can (14 1/2 oz.) diced tomatoes, undrained &bull; 1 jar or can (16 oz.) salsa OR tomato sauce &bull; 1 can (14 1/2 oz.) chicken broth &bull; 1 cup barley &bull; 3 cups water or chicken broth &bull; 1 tbsp. chili powder &bull; 1 tsp. cumin &bull; 1 can (15 oz.) black beans, rinsed and drained &bull; 1 can (15 1/4 oz.) corn with peppers, undrained &bull; 3 cups diced cooked chicken &bull; Cheddar cheese (optional) &bull; Sour cream (optional)  In a 6-quart saucepan, combine first 7 ingredients. Bring to a boil, cover and reduce heat to low. Simmer for 20 minutes. Add beans, corn and chicken and bring to a boil. Cover, reduce heat to low and simmer for 5 minutes or until barley is tender. If chili becomes too thick, add more chicken broth to thin.  If desired, serve topped with cheese and/or sour cream. Makes ten 1-cup servings.   KIELBASSAS-CABBAGE SOUP (Recipe from Bill Minerich) (Printer Friendly Recipe Archive)  &bull; 3 links kielbasas, cut into cubes &bull; Butter or margarine &bull; 1/2 head cabbage, chopped &bull; 4 carrots, diced &bull; 2 ribs celery, diced &bull; 2 to 3 potatoes, scrubbed (or peeled) and cubed &bull; 1 green pepper, diced &bull; 1 onion, diced &bull; 1/2 tsp. garlic powder &bull; 1/2 tsp. pepper &bull; 1/2 tsp. onion powder &bull; 2 tbsp. dried basil &bull; 1 bay leaf &bull; 1 can (16 oz) tomato sauce &bull; 1 can diced tomatoes, undrained &bull; Water &bull; Ham flavored soup base (to taste)  Saut&eacute; fresh vegetables and sausage a small amount of melted butter until veggies begin to soften. Add spices, potatoes, tomato sauce and tomatoes. Add enough water to cover vegetables. Bring to boil and simmer until potatoes are tender. Stir in ham base to taste. 



  CONTACT JANE The only way Mimi and I can keep this newsletter going is by increasing the number of readers in order to attract underwriters. Please share this newsletter with your friends and urge them to subscribe. It's free! If you have a food question, recipe request or comment, E-mail Jane Snow at jane@janesnowtoday.com Please put "FOOD" in the subject line. 
 ABOUT JANE SNOW Jane Snow is the former food editor of the Akron Beacon Journal. Her work has appeared in newspapers nationwide. She has won two James Beard Awards for food writing and has been nominated twice for the Pulitzer Prize. She lives in Akron, Ohio, with her husband, Tony, a sushi chef and owner of Sushi Katsu, an Akron sushi bar.
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