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Volume 18   Number 15

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> Article: I Say It's Wabbit Season

> Food Funnies: Signs You’ve Signed Up for the Wrong Cooking Class

S E L E C T E D R E C I P E S :

* Red Lobster Shrimp Pasta

* Oven Fried Chicken

* Chipotle Tamale Pie

* Herbed Pork Roast

* Sweet Potato Fries

* Greek Salad

* Breakfast Bread

* Berry Tiramisu

Healthy Eating:

Low Carb: Bacon Muffins

Diabetic: Chicken Pasta Salad

Low Fat: Green Goddess Dressing

This Week's Cooking Tips

Chocolate Chip Cookie Tips:

* Always add the chocolate morsels last to the mix. It's best
when they are very cold. Just barely stir the morsels in --
don't over mix.

* Cream the shortening and sugar well. All the rest of the
ingredients can be just mixed in, but proper creaming of the
shortening and sugar is important.

* Make sure that your baking pans are cool between cookie batches.

* Substitute cherry flavored morsels for 1/2 of the chocolate
morsels for a new taste treat.

* Drop your cookies extra thick (use an ice cream scoop), flatten
the top a little, then place the cookie sheet in the refrigerator
for twenty minutes. Take the sheet from the refrigerator and bake
at 375 degrees until the cookie's edges are slightly brown and you
will have a soft centered delight. More Cooking Tips


This Week's Culinary Quiz (Answer at the bottom of page)

Though technically considered to be a fruit, this item is
traditionally served as an accompaniment to savory dishes in
Jamaica. What is it?


Quote of the Week:

"Every morning one must start from scratch, with nothing
on the stoves. That is cuisine."

- Fernand Point (1897-1955)



April is: National Food Month
Fresh Florida Tomato Month
National Pecan Month

April 11 - National Cheese Fondue Day
April 12 - National Licorice Day
April 13 - National Peach Cobbler Day
April 14 - National Pecan Day
April 15 - National Glazed Ham Day
April 16 - National Eggs Benedict Day
April 17 - National Cheeseball Day
April 18 - National Animal Crackers Day


I Say It's Wabbit Season
By John Havel

Rarebit, Welsh rarebit, or Welsh rabbit, is traditionally a sauce
made from a mixture of cheese and butter, poured over toasted bread
which has been buttered. An English dish, it is normally made with
Cheddar cheese, in contrast to the Continental European fondue which
classically depends on Swiss cheeses and of which Welsh rabbit was
a local variant.

The first recorded use of the term Welsh rabbit was in 1725, but
the origin of the term is uncertain. It may be an ironic name coined
in the days when the Welsh were notoriously poor: only better-off
people could afford butcher's meat, and while in England rabbit was
the poor man's meat, in Wales the poor man's meat was cheese.

Creative application by various chefs has led to the term rarebit
being used for a variety of other dishes comprising cheese on
toasted bread, a notable example being buck rarebit which has a
poached egg added, either on top of or beneath the cheese sauce.
Because such variants depend only on the creativity of chefs, the
list of names is endless.

Their ingredients here are very simple, as the cheese itself is the
star. Traditionally a good rarebit was enhanced by the addition of
wine, ale, or beer, mustard, salt or pepper. In its later American
forms, eggs and milk replaced the wine and ales, perhaps because of
the dish's place in family suppers. Likewise blends of mild and
strong cheeses were suggested to balance flavor and meltability, and
thereby approached the white and bland character dictated by the
culinary ideals of the day.

Because of it's simplicity, you want to use the finest ingredients;
primarily the sharpest cheese available. As for the toast the
English were serious about their toasts, one of the key culinary
forms of their early cookery. They did various kinds of toasting
calculated to bring out appropriate textures and flavors, according
to a recipe's requirements.

This also makes a very tasty cheese sauce. It's fantastic with fresh
vegetables and grilled meats alike. You can also use it in macaroni
and cheese or as a fondue.

Welsh Rarebit
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup dark beer
3/4 cup heavy cream
1 1/2 cups extra sharp shredded Cheddar
dash of cayenne pepper
4 slices toasted rye bread

In a medium saucepan over low heat, melt the butter and whisk in
the flour to make a roux. Cook, whisking constantly for 2 to 3
minutes. Whisk in mustard, Worcestershire sauce, salt, and pepper
until smooth. Add beer and whisk to combine. Pour in cream and whisk
until well combined and smooth. Gradually add cheese, stirring
constantly, until cheese melts and sauce is smooth; this will take
4 to 5 minutes. Add cayenne. Pour over toast and serve immediately.


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FOOD FUNNIES: Signs You’ve Signed Up for the Wrong Cooking Class

7. It seems as though sewer water is a main ingredient in many of
your "Third World" cooking class recipes.

6. Every recipe, same thing: Fava beans, Chianti ... and the student
who failed last week’s "quiz".

5. You have to bring your own Easy-Bake oven.

4. "The water is hot enough for blanching when it scalds your hand."

3. The teacher is known only as "Jack", and he seems a little
overenthusiastic in teaching you how to cut through bone.

2. Meat Pies 101: Instructor S. Todd

... and the #1 Sign You’ve Signed Up for the Wrong Cooking Class ...

1. Only meets after sundown; garlic strictly prohibited.


Red Lobster Shrimp Pasta
1/3 cup olive oil
3 cloves garlic, minced
1 pound shrimp, peeled, deveined and remove tails
2/3 cup clam juice or chicken broth
1/3 cup dry white wine
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
2 tablespoons lemon juice
2 tablespoons chopped parsley
1/4 teaspoon dried basil
1/4 teaspoonand dried oregano
1 (8 oz.) package linguine, cooked and drained

Heat oil in large skillet over medium-high heat. Add garlic; reduce
heat to low. Simmer until garlic is tender. Add shrimp in same
skillet and cook over medium-low heat until opaque. Remove; reserve
liquid in pan. Add clam juice; bring to a boil. Add wine; cook over
medium-high heat 3 minutes, stirring constantly. Reduce heat to low;
add cream, stirring constantly. Add cheese; stir until smooth. Cook
until thickened. Add shrimp to sauce. Heat through. Add remaining
ingredients except linguine. Pour over linguine in large bowl; toss
gently to coat. Serve with additional grated Parmesan cheese.

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Oven Fried Chicken
1 1/3 cups rice-corn crispy cereal, (recommended: Crispex)
2 1/4 cups broken bagel chips or melba toast
1 tablespoon canola oil
2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 cup mayonnaise
1 teaspoon Dijon mustard
4 bone-in, skinless chicken pieces (about 6 oz. each)

Preheat the oven to 400F. Set a rack on a foil lined baking sheet.
Spray the rack generously with cooking spray. Finely grind the cereal
and toasts together in a food processor. Transfer crumbs to a large
gallon size plastic bag. Add the oil, salt, cayenne, paprika, and
ground pepper and toss to mix thoroughly. Whisk the mayonnaise and
Dijon mustard together in a medium shallow bowl. Add chicken to
mayonnaise and turn to coat all the pieces evenly. Drop the chicken
into the plastic bag, seal and shake until each piece is evenly
coated. Place coated pieces on the prepared rack. Spray the chicken
pieces evenly with cooking spray, and bake until the coating crisps
and browns, about 35 to 40 minutes. Transfer to a platter and serve
hot or at room temperature.

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Chipotle Tamale Pie
1 tablespoon unsalted butter, at room temperature
1 tablespoon olive oil
1 pound, lean ground turkey
1 medium yellow onion, chopped
1 green bell pepper, diced
2 garlic cloves, finely minced
2 teaspoons ground cumin
1 (15-ounce) can pinto beans, drained and rinsed
1 (8-ounce) can diced tomatoes
2 chipotle chiles, plus 1 teaspoon adobo sauce, from can
1 cup grated Cheddar
1/2 cup chopped fresh cilantro leaves
1 (8.5-ounce) package cornbread mix
1 egg
1/3 cup milk

Preheat oven to 400F. Grease an 8-inch baking dish with the butter
and set it aside. Heat the olive oil in a nonstick skillet over
medium heat. Add the ground turkey, the onions, green peppers, and
garlic and cook until the turkey is no longer pink and is cooked
through, about 8 minutes. Drain off any excess fat and sprinkle the
meat mixture with the cumin.

Add the beans, tomatoes, chiles and adobo sauce to the skillet and
bring to a boil over high heat. Reduce the heat to medium and simmer
until heated through and slightly thickened, about 5 minutes. Remove
pan from the heat and stir in the cheese and cilantro.

Spread the turkey mixture in the prepared baking dish, pressing down
on it with the back of a spoon to make an even, compact layer. Combine
the cornbread mix with milk and egg. Spread the cornbread batter over
the turkey mixture and bake until the cornbread is golden-brown, 20 to
25 minutes. Let the tamale pie stand for 5 minutes before cutting into
squares and serving.

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Herbed Pork Roast
2 tablespoons finely chopped fresh sage
2 tablespoons fresh rosemary leaves
10 garlic cloves
1 tablespoon fennel seeds
1 1/2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon dry white wine
1 tablespoon olive oil
1 (6-pound) boneless pork Boston shoulder roast (not tied)

Preheat oven to 275F. Blend together sage, rosemary, garlic, fennel
seeds, salt, and pepper in a food processor until a thick paste forms.
With motor running, add wine and oil and blend until combined well.

If necessary, trim fat from top of pork, to leave a 1/8-inch thick
layer of fat. Make 3 small incisions, each about 1-inch long and
1-inch deep, in each side of pork with a small sharp knife, and fill
each with about 1 teaspoon herb paste. Spread remaining herb paste
over pork, concentrating on boned side, and tie roast with kitchen
string at 2-inch intervals.

Put pork, fat side up, in a roasting pan and roast in middle of oven
6 hours. Transfer roast to cutting board and let stand 15 minutes.
Discard string and cut pork roast (with an electric knife if you have
one) into thick slices.

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Sweet Potato Fries
Nonstick vegetable oil spray
1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut
into 1/2-inch-wide slices, then again into 1/2-inch-wide strips
2 tablespoons olive oil
2 tablespoons chopped fresh Italian parsley
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1 garlic clove, minced

Preheat oven to 500F. Spray large baking sheet with vegetable oil
spray. Toss sweet potatoes with oil in large bowl. Sprinkle
generously with salt and pepper. Spread sweet potatoes in single
layer on prepared baking sheet. Bake until sweet potatoes are tender
and golden brown, turning occasionally, about 30 minutes. Transfer
sweet potatoes to platter.

Mix parsley, thyme and garlic in small bowl. Sprinkle over sweet
potatoes and serve immediately.

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Greek Salad
1 head iceburg lettuce
1 head romaine lettuce
1 lb. plum (roma) tomatoes
6 oz. greek or black olives, sliced
4 oz. radishes, sliced
4 oz. feta cheese
2 oz. anchovies (optional)

3 oz. olive oil
3 oz. fresh lemon juice
1 teaspoon dried oregano
1 teaspoon black pepper
1 teaspoon salt
4 cloves garlic, minced

Wash and cut lettuce into 1 1/2" pieces. Slice tomatoes in
quarters. Combine lettuce, tomatoes, olives, and radishes in
large bowl. Mix dressing ingredients together and then toss with
vegetables. Pour out into a shallow serving bowl. Crumble feta
cheese over all, and arrange anchovy fillets on top (if desired).

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Breakfast Bread
2 packages (.25 oz. each) active dry yeast
2 cups warm water, divided
1/4 cup plum pastry filling
l/4 cup vegetable oil
l/4 cup sugar
1 tablespoon honey
2 teaspoons salt
1 1/2 teaspoon ground cinnamon
2 eggs
6 to 6 1/2 cups unbleached all purpose flour, divided
8 teaspoons wheat gluten
1 cup raisins
1 cup walnuts, coarsely chopped
1/3 cup dried cranberries
1/3 cup chopped dried apricots
1/3 cup chopped dried apple

In mixing bowl, dissolve yeast in l/2 cup warm water. Add l l/2 cups
warm water, plum filling, oil, sugar, honey, salt, cinnamon, eggs and
3 cups flour and wheat gluten. Beat until smooth. Stir in enough flour
to form a soft dough.

Turn onto floured surface; knead until smooth and elastic, 8-l0
minutes. Place in greased bowl, turning once to grease top. Cover and
let rise in a warm place until doubled, about 1 hour.

Meanwhile, mix fruit and nuts in bowl and set aside. Grease two
(9x5x3-inch) loaf pans;

Punch dough down. Turn onto lightly floured surface; divide in half.
Sprinkle each with half of fruit and nut mixture; knead well. Shape
into loaves. Place in prepared loaf pans; oil top of loaves. Cover
and let rise until doubled, about 45 minutes.

Bake in a preheated 375F oven for 35-40 minutes or until golden
brown. Cover loosely with foil if top browns too quickly. Remove
from pans to wire racks to cool.

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Berry Tiramisu
3 pints blueberries
2/3 cup granulated sugar
3 tablespoons fresh lemon juice
3 (6-ounce) containers raspberries
About 40 Italian-style ladyfingers (savoiardi)
1 (16- to 17.5-ounce) container mascarpone, at room temperature
2/3 cup confectioner's sugar
1 cup heavy cream

At least 8 hours before serving the tiramisu, combine the
blueberries, granulated sugar, and lemon juice in a heavy-bottomed,
nonreactive medium saucepan. Bring to a boil over medium heat,
stirring occasionally to dissolve the sugar. Reduce the heat to
medium and simmer, uncovered, until the berries give off their
juices, about 5 minutes. Add the raspberries and cook until they
are heated through but still hold their shape, about 2 minutes.
Remove from the heat.

Arrange half of the ladyfingers in a 9 x 13-inch baking dish,
trimming them as necessary to fit. Spoon half of the hot berry sauce
evenly over the ladyfingers. Top with the remaining ladyfingers,
then the remaining sauce. Let stand until cooled, about 30 minutes.

Combine the mascarpone and confectioner's sugar in a medium bowl.
Using an electric mixer on low speed, gradually beat in the heavy
cream. Spread the mascarpone mixture over the ladyfingers. Cover
loosely with plastic wrap and refrigerate until chilled, at least
4 hours. Serve chilled.


This Week's Culinary Quiz Answer: Avocado Pear

In Jamaica when you talk about pears you can only be referring
to one thing; the avocado pear. This is traditionally served as
an accompanying vegetable during cooked breakfast and dinner
courses. It is also sometimes enjoyed with a flat, dense cake
known as a "Bulla".


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