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Showing posts from December, 2006

Does This Seem Right to You?

To avoid the aluminum transfer (and unpleasant metal taste) that often occurs when lasagna or a casserole is covered with foil while it bakes, try this restaurant trick: Simply cover the dish tightly with clear film, or plastic wrap, before covering with foil. The film will not melt under the foil, yet will protect the flavor of your dish by avoiding prolonged contact with the foil. This works for oven temps up to 450 F. I do this with everything I cover, even in the fridge. No metal taste for me. DMN Two Minute Expert I often have the problem of having the foil kind of dissolve when it comes into contact with acidic foods, such as the sauce in a lasagne. My solution also has been to put a plastic wrap covering under the foil. However, I always go back and remove it for fear of it melting in the oven. Has anyone else used or heard of having plastic wrap used in the oven like this? Tags: Food

Iced Tea and Human Nature

When our sister, Caroline, was in first grade, she sold this iced tea outside the front door of our house, on East Bay Street, where she exhibited a precocious understanding of human nature. When she made change for dollar bills, she'd fumble around in her change box, pick up a nickel, and ask the customer, "Is this a quarter?" "Keep the change, dear" was most often the answer to that question. Not surprisingly, Caroline has grown up to be a sociology professor. The Lee Bros. Southern Cookbook by Matt and Ted Lee Tags: Food

Tuesday Greens

One of the most astute things we ever heard said about food, southern or otherwise, was offered at the Southern Foodways Symposium in Oxford, Mississippi. The late Bill Williams, a cofounder of Glory Foods (the southern-style canned goods company he helped build into a multimillion-dollar business), said that when he launched the company with seasoned collard greens in a can, a friend told him he'd never succeed. No one would buy canned greens, the friend said, because they'd be comparing them to the greens they cook on Sundays, when they have the time to slow-simmer them with a smoked hog jow. "I'm not selling Sunday greens," Williams replied. "I'm selling Tuesday greens." The Lee Bros. Southern Cookbook by Matt and Ted Lee Tags: Food

Boxing Day

No, don't get the gloves out. If you have read as many old British mysteries as I have then you have come across Boxing Day. If not, then here's the scoop. The tradition of Boxing Day began in 19th-century England under the reign of Queen Victoria, although the exact origin of its name is unclear. One theory connects it to the tradition of clergy opening the alms boxes on the day after Christmas to distribute money among the poor. Another suggests that the name came from the practice of merchants handing out boxes of food or clothing to their apprentices the day after Christmas as a sort of Victorian-era bonus. In any case, the tradition of charity remains at the heart of the holiday. It's celebrated each year on December 26 -- unless that date falls on a Saturday or Sunday, in which case the holiday takes place on the following Monday. Many modern Brits associate Boxing Day with yet another tradition -- Christmas leftovers and family gatherings. This custom, too, can be ti

13 Symbols of Chrismas

Throughout Provence, the gros souper on Christmas Eve usually ends with the famed 13 desserts. Though the phrase may bring to mind a table laden with creamy gateaux or rich pastries, the reality is more austere -- and rife with symbolism. The presentation of the 13 desserts, a tradition traceable to the 18th century if not earlier, is said to represent Christ and the 12 apostles. Among the "desserts" are figs, raisins, almonds, and walnuts, each of which reflects the robe colors of the four mendicant religious orders -- Franciscan, Dominican, Carmelite, and Augustinian, respectively. There are also two types of nougat: soft white for the white penitents and brittle dark for the dark ones (some say they represent the forces of good and evil). Dates stand for Christ himself, and seasonal fruits like mandarin oranges, pears, apples, and winter melon usually round out the assortment, along with a specialty item that varies from town to town. In Allauch, for example, it is the ro

The FoodBlog Blog

A fascinating way to blog hop to food blogs you never heard of ... give it a try . From the couple who talk about every recipe over at What We're Eating , which also is well worth a look. Tags: Food

Now Serving Hot Links

Vintage Christmas Recipes ... when The Old Foodie says vintage you are talking about starting back in 1553. An interesting read. The Best Holiday Snack Ever ... a savory-sweet crunchy mix that looks addictive. TO has been baking up a storm. Among other recipes, check out the Chocolatiest Crinkles . They look toothsome! Recovering From Cooking Mistakes: Too Much Chili ... In the Kitchen with Bella helps keep your cool in the kitchen. Authentic Malaysian Cuisine & Food ... a new food blog about a cuisine I know nothing about, but it looks delicious! Tags: Food

Hot LInks Comin' Up

2006 FOOD BLOG AWARDS NOMINATIONS All the scoop is here . ANOTHER CATHOLIC MOM COOKS And it all looks delicious! Check it out. IN A CAJUN KITCHEN The Traveler's Lunchbox reviews this new cookbook in her usual inimitable style. As she lived in New Orleans for a few years she can judge the recipes better than most. YAHOO FOOD This isn't a new link but definitely worth checking out. Cookthink reviews it quite thoroughly. GINGERBREAD FOR CHRISTMAS The Old Foodie has what is possibly the quintessential look at Gingerbread Through the Ages. Fascinating info about a treat that has been around for longer than you might realize. PASTA WITH SMOKED TROUT AND PARMESAN CREAM SAUCE A perfectly decadent looking recipe that may well do us for Christmas Eve. Tags: Food

Doboschtorte - New and Improved Technique

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I'm reposting this to share the improved technique for getting even cake layers with less fuss. Much thanks to Rich for the photo and all the scoop. For those who were drooling over Hannah's Birthday Cake , here is the recipe from Time Life Foods of the World: The Cooking of Vienna's Empire. As I mentioned I didn't make the top caramel layer but just frosted it all with the chocolate filling. No one complained. However, I am giving the complete instructions here. This may look daunting but is simple although it does require a candy thermometer ... and enough time to not rush through anything. The Cake 1/2 pound unsalted butter, softened 1 cup granulated sugar 4 eggs, lightly beaten 1-1/2 cups all-purpose flour 1 teaspoon vanilla extract Preheat oven to 350 F. Cream butter and sugar by beating them together against the side of a mixing bowl with a wooden spoon. Beat in the eggs, then stir in the flour and the vanilla extract. Continue to stir until the mixture becomes a