Martha A. Cheves's Blog, page 89

Tidbits - I didn't know that!

Peanut oil is used forcooking in submarines because it doesn't smoke unless it's heated above 450°F

Cooler Corn

A friend sent this to me and I couldn't believe it!  I guess it does make sense and I just might give it a try one day.  If any of you have cooked your corn by this method, please let us all know how it came out.


[image error]Photograph by Scott DeSimon

Am I the only person who hasn't heard of "cooler corn"?

As an obsessive food nerd, you'd expect that I would have at least heard of it, but over the weekend I was blindsided by the simple genius of this method for cooking loads of corn on the cob (which is still in season, no matter that summer already seems like a sad memory) perfectly.

I was hepped to it while visiting my family in Maine . Short story: We like corn on the cob. And with eight adults at the table, that means a couple of dozen ears. We would have used the lobster pot to cook them all, but the lobster pot was busy steaming lobster. (And please don't spell it "lobstah". It's not funny.) Then my sister, a capable Maine cook with years of camping experience says "let's do cooler corn!" Before I can ask "what the hell is cooler corn?" a Coleman cooler appears from the garage, is wiped clean, then filled with the shucked ears. Next, two kettles-full of boiling water are poured over the corn and the top closed.

Then nothing.

When we sat down to dinner 30 minutes later and opened it, the corn was perfectly cooked. My mind was blown. And I'm told that the corn will remain at the perfect level of doneness for a couple of hours.

Turns out, Cooler Corn is pretty well known among the outdoorsy set (I found a handful of mentions on various camping websites). But for those of us who avoid tents as much as possible, it's perfect for large barbecues and way less of mess than grilling. In fact, I may even buy another cooler just so I'm ready for next summer. Now that I'm in the know

Tidbits - Did you know?

If you stop gettingthirsty, you need to drink more water. When a human body is dehydrated, itsthirst mechanism shuts off

Sausage Quiche

2 refrigerated pie crusts
1 1/2 cups shredded cheese
1 Tbsp. flour
4 eggs
1 cup evaporated milk (not skim and not sweetened condensed)
1 lb. Lean sausage of your choice
1/2 small onion, chopped

Preheat oven to 350 degrees.  Crumble and cook sausage.  Drain.  In a large bowl whisk eggs, cream and flour until well blended.  Stir in cheese, sausage and onions.  Pour evenly into pie shells.  Bake 40-45 minutes or until knife inserted near the center comes out clean.  Set stand about 5 minutes before slicing.

Comments - This dish makes the perfect breakfast, brunch and even dinner.  Add some sliced tomatoes and you have a delicious meal.  For changes - you can make this without the crust and you can use ground beef instead of sausage.  If using ground beef you might want to add some chopped bell peppers, maybe a little garlic.  For your cheese, as my newest cookbook says "Think With Your Taste Buds."  Use cheddar or blends. 

Bauducco's Panettone Specialty Cake

As you know by now, I participate in the Foodbuzz Tastemaker Program.  As part of this program Foodbuzz Tastemaker Program, I received two  Bauducco's Panettone Specialty Cakes to work with.  Just from tasting a slice of each cake, one made with candied fruits and Sun Maid Raisins and the other made with Hershey's chocolate chips, I knew how good both would be sliced and toasted for a quick breakfast or snack.  But I wanted to do something just a bit different.  With the holiday seasons just around the corner, we will all be asking ourselves the question "What will I make to take that won't require too much of my time?"  I have the perfect answer.

Panettone Bourbon Cake!

In a sauce pan heat over medium high heat 1/2 cup bourbon (I used 2 mini bottles), 2 stick of butter, 1 cup of sugar and a pinch of salt.  Heat this to a boil and boil for 2 minutes or until the sugar is completely melted.  Place your Panettone with Candied Fruits and Sun Maid Raisins on a serving plate.  Using the handle of a wooden spoon poke holes into the cake and pour your bourbon glaze into the holes.  Douse the outside of your cake with the rest.  Let sit for at least 30 minutes before cutting.  This allows the glaze to set up and thicken a bit.  When slicing, use a serrated knife or even better an electric knife for a smoother cut.  Even if you aren't one who partakes of alcohol, don't worry.  The alcohol actually cooks out during the boiling so you will only have the buttery bourbon taste which is really delicious.  Guaranteed to be a hit at your next party!

Now, that takes care of the adults so lets create our Panettone Chocolate Chip cake.  This one has many possibilities that are sure to please the kids at any gathering.  Slice your cake into serving sizes and toast both sides.  This can easily be done by using the broiler in your oven...toast one side, turn over and toast the other.  You want the slices slightly toasted giving it a little crisp on the outsides.  When ready to serve, either serve cold with ice cream and a drizzle of chocolate syrup or pop into the microwave to heat and then add ice cream and chocolate.  I must admit that eating it hot is better but not necessary when it comes to the kids.  They will love it either way.

Bauducco Panettone Specialty Cakes are so delicious.  Not too sweet.  Not really the texture of cake but more of a bread or croissant.  It's good sliced and toasted with a little butter or made into an elaborate dish that took no time to make.  Either way, serve it with a hot cup of Peet's Cafe Solano coffee and you have a real treat!





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Review for Think With Your Taste Buds!

Below is a new Amazon review on our our new cookbook Think With Your Taste Buds - Desserts.  I had to share!
Easy does it!, September 30, 2011 By myristica "myristica" (The Swamp, USA) This review is from: Think With Your Taste Buds (Perfect Paperback) Recipes are quick & easy but yummy. Many of these recipes would be ideal to introduce children to the world of cooking. You don't need a kitchen full of fancy appliances or gadgets to prepare any of them. Some recipes are old family favorites with a twist and others are refreshingly new. Both authors offer suggestions or experiences for every recipe, so it's like hands-on cooking with Mama gently guiding you. Enjoy results suitable for daily desserts, church suppers or that special event but know you won't be spending all day in the kitchen preparing any of these goodies.

This book would be a great gift for a first time cook, an experienced cook who is looking for variations on tried and true desserts or anyone who needs something tasty without the fuss.

Enjoy!

Tidbits - Recycle!

[image error] It takes glass one millionyears to decompose, which means it never wears out and can be recycled aninfinite amount of times!

Kielbasa Rice Pilaf

This dish is made using Kielbasa and Rice Pilaf.  Its colorful but you can add even more color by using red and/or yellow peppers.   If you don't like Rice Pilaf, use plain rice, wild rice, brown rice or a combination of both.  If you don't like Kielbasa, use chicken. See the full recipe by going to Martha's Recipe Cabinet

Sports Drinks and Diabetics

As we all know, it is important to prevent dehydration and replace electrolytes that can be lost through sweating…but you might want to also consider the amount of carbohydrates and calories that you are consuming when replacing the fluids in your body through sports drinks.   Gatorade:  50 calories, 14 grams carbohydratesMountain Dew Sport: 95 calories, 24 grams carbohydratesAll Sport:  70 calories, 19 grams carbohydratesRehydrate:  40 calories, 10 grams carbohydratesPerformance:  100 calories, 25 grams carbohydrates  So, say you're working outside in the heat or are sitting in the heat at a sporting event and you consume four 8 oz. bottles of Gatorade, you have taken in 200 calories and 56 grams of carbohydrates.  The calories and carbohydrates can add up quickly, causing high sugar levels.  The best practice is to look at each brand's calorie and carbohydrate counts and the number of drinks you are consuming a day to determine if it is within your daily caloric and carbohydrate requirements.  But it's also a good idea to supplement sports beverages with plain water!

Tidbits - Gas Bubbles

Astronauts can't belch -there is no  gravity to separate liquid from gas in their stomachs.