Martha A. Cheves's Blog, page 58

Side Toasting

You can flip a toaster on its side and grill cheese in it.I would put something fireproof under this.  My toaster's sides get pretty hot.  But this is a good idea for some of those toaster pastries.

Rice - Did you know?

 
Rice is the most widely eaten grain in American and has been the culinary foundation for many of the world's oldest cultures.  Rice was first grown in the American Colonies in the late seventeenth century.  The two main classifications of rice is white and brown.  White rice is less nutritious, as much of the brand, fiber, nutrients and the rice gems have been removed.  White rice is quicker to prepare and has a rather bland flavor.  Brown rice on the other hand has a nutty, rich flavor and requires longer cooking time.  Brown rice retains most of its nutritional values, which include a limited amount of protein, but the protein quality is excellent because of the high levels of amino acids.  Rice is loaded with carbohydrates and includes nutrients, such as B Vitamins, iron, phosphorus and magnesium. 
An easy way to enhance the flavor and excitement of rice is to cook it in an assortment of liquids, such as stocks, juices, or with wine.  another easy flavor enhancer is to use different spices and herbs.  You can also add cut up fruits or vegetables, like carrots, celery, apples or pears to rice as it cooks.  You can even add slivered nuts, dried fruit or chilis for an easy yet delicious option.

Do you know this Painter?

 I bought a dish that I'm looking for some help with.  It is what looks like maybe a candy dish.  It has the signature on the bottom de Pisis, the back says Made Italy and it looks like it has a written number 766 although that could be something else.  I did find out that the painter de Pisis was from Italy but most of what I find on him is in Italian so I can't understand it.  Any help would be appreciated.

Fruit Seasons

Apples July through November Apricots May through August Blueberries/Blackberries June through August Cantalope July through August Cherries May through August Grapes June through August Grapefruit January through June Kiwi January through April Mango May through August Melon June through July Nectarines June through September Oranges January through September Papaya June through September Pear September through December Peaches June through August Pineapple January through December Plum June through August Pomegranate October through January Raspberries June through September Strawberries May through June Tangerine October through April Watermelon July through September

Vegetable Seasons

Arugula April through May - September through October Asparagus March through June Bell Peppers July through November Broccoli September through December Brussel Sprouts May through August Carrots January through December Celery June through October Corn June through September Cucumbers June through October Eggplant June through September Green Beans June through August Green Onions/Scallions January through December Kale August through October Lettuce April through September Mushrooms April through May - September through October Onion January through December Peas April through August Potatoes January through December Spinach April through September Sweet Potatoes January through December Tomatoes June through September Zucchini May through August

Tips for Cooking Pasta

Basic cooking instructions for boxed or dry pasta is the same for all varieties of pasta (vermicelli, spaghetti, fettuccine, etc.).  What does vary, depending on the variety and manufacturer, is the length of cooking time.  Pasta should always be cooked "al-dente" which means "to the tooth" or firm.  Do not overcook your pasta.  If you plan on using the pasta in Quick Pasta Dishes at a later date, you need to cook the pasta 2-3 minutes less, as the pasta will soften while refrigerated. 
To cook 1 pound of dry pasta (which yields about 10 cups or 8 servings of cooked pasta), bring 5 quarts of water with 2 Tbsp. salt (you can omit the salt if you are on a low sodium diet) to a rolling boil.  Just before adding the pasta, add 2 Tbsp. of olive oil to water. Add pasta, stir immediately to separate each strand of pasta, return water to a boil.  Reduce heat to a light boil and cook according to manufactures directions.  Thin pasta (like Angle Hair or Thin Spaghetti) will require anywhere form 3-7 minutes.  Regular spaghetti will require 6-8 minutes.  Thicker, heavier pastas (like fettuccine) will require about 9-11 minutes for cooking.  If cooking fresh pasta, cooking time will be very short, usually between 1-3 minutes. 
Read package directions and stay with your pasta as the end of cooking time nears.  Also, using a timer will help prevent overcooking.  Do not "throw your pasta against the wall" to check for doneness.  If you follow this method, only overcooked and limp pasta will stick to the wall.  Drain your pasta thoroughly in a colander.  If using right away, rinse your pasta in hot water.  If using your pasta in cold salads or if you plan to refrigerate the pasta for Quick Pasta Dishes, rinse pasta under cold water to stop cooking process.  Drain well.  Refrigerate in sealable plastic bags.

Better Homes & Gardens Homemade Cookies Cookbook 1975

This vintage cookbook is perfect for the upcoming holidays and it's priced at only $2.75 plus shipping.  View this and many more by going to Books, Books & More - Adopt a Book.

Do you like bar cookies? With their rich flavor and moist texture, they have long been popular as desserts and snacks. They have become more flavorful because busy homemakers appreciate their easy preparation. Just mix the ingredients, turn the dough into a baking pan, and in a short time you'll have cake-like cookies to serve at home or to enjoy anywhere. Bar cookies travel especially well in their own baking pan for away from home eating. This book has some of the best bar cookies around...Mint Swirl Brownies, Cheesecake Bars, Poka-Dot Angel Bars, and Hawaiian Fruit Bars. But you'll also find Easy Drop, refrigerator, roll-and-bake and shaped cookies.

Copyright 1975 this hardcover measures 11 1/2 x 8 1/2 x 1/4 (approx.) and contains 96 pages. On a scale of 1 - 10 with 10 being 'like new' I rate this copy a 9. It's like new.

How to Peel Ginger

To remove the skin from fresh mature ginger, peel it with a paring knife or the back of a spoon to dislodge the woody peel from the ginger.  Through it can be tempting to peel it like a potato, by moving the knife toward you, it isn't advisable.  Not only is it dangerous but it tends to take off more peel than needed.  Your goal is to peel off just enough outer layer to expose the edible ginger.  Then it can be sliced, minced or julienned.  The taste that gingers gives to a dish depends upon when its added to the cooking process. Adding at the beginning will lend to a subtle flavor while adding near the end will give you a more pungent taste.

How to Buy Sweet Potatoes

[image error]  Two types of sweet potatoes are available in varying amounts the year round. Moist sweet potatoes, sometimes called yams, are the most common type.  They have orange colored flesh and are very sweet.  The true yam is the root of a tropical vine which is not grown commercially in the U.S. Dry sweet potatoes have a pale colored flesh, low in moisture.  Most sweet potatoes are grown in the Southern tier and some Eastern States, in an area from Texas to New Jersey.  California is also a heavy producer. When buying look for well-shaped, firm sweet potatoes with smooth, bright, uniformly colored skins, free from signs of decay.  Because they are ore perishable than Irish potatoes, extra care should be used in selecting them. Avoid sweet potatoes with worm holes, cuts, grub injury and any other defects which penetrate the skin; this causes waste and can readily lead to decay.  Even if you cut away the decayed portion, the remainder of the potato flesh which looks normal may have a bad taste.  Decay is the worst problem with sweet potatoes and is of three types:  wet, soft decay, dry firm decay which begins at the end of the potato, making it discolored and shriveled; and dry rot in the form of sunken, discolored areas on the sides of the potato.  Sweet potatoes should not be stored in the refrigerator.

Simple Chicken Salad

When I have leftover chicken I always make chicken salad.  Here is my newest way of making that is easy and simply delicious.

Place the cut up, cooked chicken in a food processor.  Add 1-2 chopped green onions (to taste).  Process until finely chopped.  Pour into a bowl and add sweet pickle relish to taste and enough French Onion Dip to create a creamy texture. 

The green onions give it a delicious taste, the pickle relish adds a little sweetness but the onion dip is what gives you a flavor that you can't resist, at least I can't.  I love this stuff on crackers or as a sandwich.  It's also great for parties and takes no time to make.  This can be done with leftover turkey too.