Martha A. Cheves's Blog, page 59

How to Buy Onions

 The many varieties of onions grown commercially fall into three general classes:Globe onions are the most common group and are considered primarily cooking onions.  There are many varieties, mostly with yellow skins, but also some white and red-skinned types.  Globe onions are predominantly round to oval, and have rather pungent flavor.  They are available in quantity during the late summer, fall, and winter.  Most fall in the medium size range but in some cases the smaller onions are packed and sold separately. Granex-Grano onions are available during the spring and summer, coming from the warmer growing areas.  Most are yellow-skinned; a few are white.  The shape tends to be less round and less symmetrical than the globes, ranging from somewhat flattened to top shaped.  Rather mild in flavor they are considered ideal for slicing and eating raw and good for cooking.  In size they range from medium to large. Spanish onions resemble globe onions in shape but they are much larger.  Most varieties are yellow, but some are white-skinned.  They are mild in flavor, often called “sweet Spanish,” and are ideal for slicing or for salads.  Sometimes the medium sizes are packed separately from the large ones (3 inches or more in diameter).  Spanish type onions are generally available in moderate supply during fall and winter. Major onion growing areas are California, New York, Texas, Michigan, Colorado, Oregon, and Idaho. When buying look for Hard or firm onions which are dry and have small necks.  They should be covered with papery outer scales and reasonably free from green sunburn spots, and other blemishes. Avoid onions with wet or very soft necks, which usually are immature or affected by decay.  Also avoid onions with thick, hollow, woody centers in the neck or with fresh sprouts.

Say Yes to Shrimp!

Did you know that 8 jumbo shrimp have 13 grams of protein, with 63 calories and less than 1 gram of fat?  The calories and fat associated with shrimp and shrimp dishes actually come from the manner in which you fix it or the sauce that you serve with your shrimp.  (facts taken from Ted Rogers' Fit & Fast Food). 

This is good news to me because I love shrimp just about any way you can prepare it.  This gives me the green light to enjoy my shrimp as long as I work on a healthy dip or sauce.

Orange Juice

With the raising cost of food we are always looking for ways to stretch.  I've found a good one for stretching orange juice and had to share.

Mix a 12-oz. can of frozen orange juice in a three-quart pitcher; add one cup of powdered orange drink mix.  Fill the pitcher to the brim with cold water and stir until dissolved.  The powder gives the drink sweetness and the frozen juice gives it body.  I've tried this and it is delicious!

Sausage Tip

Really good sausage isn't cheap but when you're in a household of just one or two you might find yourself in a situation where you can't use it before it spoils.  The best way to prevent this is to cut the whole roll, plastic and all, into slices.  Wrap each sliced roll in foil and then place it into a freezer bag.  When ready to cook, take the edge of a knife and break off as many slices as need, rewrap the roll, put back into it's bag and return to the freezer.  No need to thaw the frozen slices before cooking either.

The Bachelorette Cookbook 1st Ed. 1968

Easy-Fun Ideas for the 'Single' Chef.  The Bachelorette Cookbook was just added to Books, Books & More - Adopt a Book at the perfect price of $3.00 plus shipping.  This is a 1st Edition dating 1968 and a real gem for some lucky cook.

Breading Pork Chops

I found this tip for breading pork chops that gives you a nice, crisp crust on both sides but still has it coming out practically greaseless.  You simply place the breading mixture on a sheet of wax paper, press the chops into it firmly until no more will adhere.  Turn it over and do the other side.  Now place it on a wire cake rack in a baking pan and bake.  The grease will be in the bottom of the pan and both sides of the chop will be brown and crisp.  And to facilitate cleaning the pan, place a piece of aluminum foil in the bottom before you start cooking.

Italian Liqueurs

(Part 5 of my Wine Education.  I saved the best for last.)


Liqueurs, or cordials, are highly flavored, sweetened wines served as after-dinner drinks.  They are ordinarily served at room temperature in very small liqueur glasses, for a little of them goes a long way.  Italians feel that a liqueur after a heavy meal aids the digestion.  Whether it does or not, the custom of sitting with friends, talking quietly, and sipping a fragrant liquore is without doubt a pleasantly relaxing way to end a good dinner.
Anisette:  Colorless, with an anise flavor.  Use it to flavor icings and cookies.  Sometimes added to highballs, pickles, frappes, and flips.
Caffe Sport:  Coffee colored and coffee flavored.  Use it in icings and as a sauce over ice cream and puddings.
Cream de Menthe:  Green or white, with a peppermint flavor.  Use it in sour mixed drinks, frappes, cocktails and icings, or as a sauce for ice cream and puddings.
Grappa:  Grape flavored, with a brandy base.
Maraschino:  Red, cherry-flavored liqueur.  Use it in icings, soufflés, and sour drinks.
Strega:  Yellow, with an orange flavor.  May be added to caffe espresso, or used in aromatic drinks, icings, and cake fillings.
Rosolio:  Ruby colored, with a very sweet rose flavor.  Made from the petals of fresh roses.  Use it to flavor sour drinks, cake fillings, icings, and as a sauce over ice cream.  Try a very little of it in iced tea.

Italian Sparkling Wines

(Part 4 of my Wine Education)


Asti Spumante:  The standard for all Italian sparkling wines.  Made in Piedmont.  Very delicate bouquet and a fresh, sweet taste.
Prosecco de Conegliano:  A brilliant, sparkling white wine made in Venetia.  It must be drunk young.  it has a distinguished bouquet and a flavor underscored by a very slight trace of bitterness.
Moscato and Lacrima Christi del Vesuvio:  Also produced a sparkling wines.

Italian Dessert Wines

  (Part 3 of my Wine Education)

Flore della Alpi:  A sweet, potent liqueur made with cinnamon sticks and rock sugar.  A product of Piedmont.
Vin Santo:  Golden-yellow, sweet, smooth wine of Tuscany.
Aleatico di Puglia:  A red Apulian liqueur wine with a strong aroma, full taste, and pleasant, sweet flavor.
Moscato di Salento:  Another Apulian dessert wine with a warm, generous, subtle bouquet.
Greco di Gerace:  A delicate, smooth, golden-yellow dessert wine from Calabria, whose bouquet will remind you of orange blossoms.  This choice wine is produced in limited quantities.
Marsala:  The best known of Italian dessert wines.  Produced in Sicily in two types, dry and sweet.  It is a limpid, brilliant wine with a fine full flavor.  Excellent for cooking as well as for drinking.

Better Homes and Gardens Cookies & Candies 1973

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Just in time for the upcoming holidays I've added another Cookie and Candy cookbook to Books, Books & More - Adopt a Book and the price is only $2.00 plus shipping.  This is a must have for goodie making.

Happiness is a jar full of these sweet goodies waiting for you to come home from work or school. After mastering a few techniques, happiness will be the pride of serving your own homemade treats to family and friends. All of the recipes included within this book have been tested and retested in the BH&G Test Kitchen to develop the best balance of ingredients and standard methods. To insure success at home, measure all the ingredients carefully and follow mixing directions to the letter. For best results always use all-purpose flour that has been sifted before measuring, and also remember that softened butter or margarine creams best. Using the tips within this book you'll soon be making your own Glazed Lebkuchen and Springerle, Spicy Hermits and Maple Nut Chews, or maybe you would rather make candies such as Coconut Macaroons and Pecan Tassies. All are simple and delicious.

This hardback was copyright 1966 with this copy being a 10th print dating 1973. It measures 10 1/4 x 7 3/4 x 1/4 (approx.) and contains 90 pages packed with delicious sweet goodies. On a scale of 1 - 10 with 10 being 'like new' I rate this copy a 7+. The outside cover shows slight shelf wear and there is some yellowing of the inside pages. This book has been used but is still in great condition.