Oh Grannie

M-m-m-m-m-m-m-m-m-m-m-m-m-m-m-m-m-m-m-m-m-m-m-m-m-m-m-m-m-m, pies!!!
Makin’ em & bakin’ em is a family affair. But I won’t lie, I’m especially 
partial to eaten‘ em!!!

While most of you are feeling the “stretch” of yesterday’s meals (I never just eat once) and are now digging into the fridge for those amazing leftovers, I on the other hand, am reaching for the thanksgiving unsung hero – extra pie.  Of course, I’ve already had my leftover turkey, and stuffing, and cranberry sauce – jellied not that lumpy stuff! and potatoes, and vegi’s, So it’s just right that I finish my re-tasting with a nice couple slices of pie.  A little Grannie apple, followed by a smidge of pumpkin, topped with whipped cream and ice cream and a cool glass of soy milk (you’re welcome Jackie!).  Not sure what it’s like at your house, but I just love it when Jackie and the girls crack open the recipe books, whip up the family favorite’s,  especially, Chocolate Pecan pie and treats us to good cookin’. Although I love to cook,  for some reason I tend to cause a ruckus in the kitchen during baking so I have been banished.  So, for my foodies out there, here’s a little “pie” trivia (thanks American Pie Council and Wikipedia).  Enjoy. And look for the links throughout for fun leftover meals.

  1. pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.
  2. Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell.  Shortcrust pastry is a typical kind of pastry used for pie crusts, but many things can be used, including baking powder biscuitsmashed potatoes, and crumbs.
  3. Ancient Greeks are believed to have originated pie pastry. In the plays of Aristophanes (5th century BC), there are mentions of sweetmeats including small pastries filled with fruit. Nothing is known of the actual pastry used, but the Greeks certainly recognized the trade of pastry-cook as distinct from that of baker. A rich pastry, intended to be eaten, was used to make small pasties containing eggs or little birds which were among the minor items served at banquets.
  4. During the Egyptian Neolithic period or New Stone Age period, the use of stone tools shaped by polishing or grinding, the domestication of plants and animals, the establishment of permanent villages, and the practice of crafts such as pottery and weaving became common. Early pies were in the form of flat, round or freeform crusty cakes called galettes consisting of a crust of ground oats, wheat, rye, or barley containing honey inside.
  5. Early pies made by the Roman most likely came from the Greeks.  These pies were sometimes made in “reeds” which were used for the sole purpose of holding the filling and not for eating with the filling.  The Romans must have spread the word about pies around Europe as the Oxford English Dictionary notes that the word pie was a popular word in the 14th century. The first pie recipe was published by the Romans and was for a rye-crusted goat cheese and honey pie.
  6. The 1st-century Roman cookbook Apicius makes various mentions of recipes which involve a pie case.  By 160 BC, Roman statesman Marcus Porcius Cato (234–149 BC), who wrote De Agri Cultura, notes the recipe for the most popular pie/cake called placenta. Also called libum by the Romans, it was more like a modern-day cheesecake on a pastry base, often used as an offering to the gods. With the development of the Roman Empire and its efficient road transport, pie cooking spread throughout Europe.
  7. Pies made centuries ago were predominately meat pies, and originally appeared in England as early as the twelfth century. The crust of the pie was referred to as “coffyn”. There was actually more crust than filling. Often these pies were made using fowl and the legs were left to hang over the side of the dish and used as handles. Fruit pies or tarts (pasties) were probably first made in the 1500s. English tradition credits making the first cherry pie to Queen Elizabeth I.
  8. Song birds at the time were a delicacy and protected by Royal Law. At the coronation of eight-year-old English King Henry VI (1422–1461) in 1429, “Partrich” and “Pecok enhakill” were served, alleged by some modern writers to consist of cooked peacock mounted in its skin on a peacock-filled pie. Cooked birds were frequently placed by European royal cooks on top of a large pie to identify its contents, leading to its later adaptation in pre-Victorian times as a porcelain ornament to release of steam and identify a good pie.
  9. Meat pies with fillings such as steak, cheese, steak and kidney, minced beef, or chicken and mushroom are popular in the United Kingdom, Australia, South Africa and New Zealand as take-away snacks. They are also served with chips as an alternative to fish and chips at British chip shops.
  10. Pie came to America with the first English settlers. The early colonists cooked their pies in long narrow pans calling them “coffins” like the crust in England. As in the Roman times, the early American pie crusts often were not eaten, but simply designed to hold the filling during baking. It was during the American Revolution that the term crust was used instead of coffin.
  11. The Pilgrim fathers and early settlers brought their pie recipes with them to America, adapting to the ingredients and techniques available to them in the New World. Their first pies were based on berries and fruits pointed out to them by the Native North Americans.  Pies allowed colonial cooks to stretch ingredients and also used round shallow pans to literally “cut corners” and to create a regional variation of shallow pie.
  12. Pies remained as a staple of traveling and working peoples in the colder northern European countries, with regional variations based on both the locally grown and available meats, as well as the locally farmed cereal crop. The Cornish pasty is an adaptation of the pie to a working man’s daily food needs.
  13. Pot pies with a flaky crust and bottom are also a popular American dish, typically with a filling of meat (particularly beef, chicken, or turkey), gravy, and mixed vegetables (potatoes, carrots, and peas). Frozen pot pies are often sold in individual serving size – (on a good day I can eat two or three).
  14. Fruit pies may be served with a scoop of ice cream, a style known in North America as pie à la mode. Many sweet pies are served this way. Apple pie is a traditional choice, though any pie with sweet fillings may be served à la mode. This combination, and possibly the name as well, is thought to have been popularized in the mid-1890s in the United States.  Apple pie can be made with a variety of apples: Golden Delicious, Pink Lady, Granny Smith, and Rome Beauty, Macintosh, Red Delicious and more.
  15. “Chess pie” was popular in the South—a silky pie with a rich filling of sugar, cream or buttermilk, egg, and sometimes bourbon. The Pennsylvania Dutch made molasses “shoofly” pies, as well as stew-like savory meat pies known as “bott boi,” or pot pie. Settlers in Florida, utilizing the plentiful local citrus, turned native limes into key lime pie. The state of New Hampshire became known for its fried hand pies, quaintly called “crab lanterns.” The Midwest, famous for its dairy farms, favored cheese and cream pies. French immigrants to New Orleans created the pecan pie after the Native Americans introduced them to pecans. Massachusetts invented the beloved Boston Cream Pie, a hybrid pie-cake.
  16. According to the Guinness Book of World Records, the largest pumpkin pie ever baked weighed 2,020 pounds and measured just over 12 feet long. It was made with 900 pounds of pumpkin, 62 gallons of evaporated milk, 155 dozen eggs, 300 pounds of sugar, 3.5 pounds of salt, 7 pounds of cinnamon and 2 pounds of pumpkin spice.
  17. Over the years, pie has evolved to become what it is today “the most traditional American dessert”. Pie has become so much a part of American culture throughout the years, that we now commonly use the term “as American as apple pie.”

 


 

Soup’s On!

Soups!  Enjoyed at any age and are as much fun to make as they are to eat.

With the flip of the calendar, it’s Fall – in all its glory.  Around here, that means brilliant outdoor colors, breaking out the sweaters, an extra blanket for chilly nights, and my favorite … soup! This means all kinds of soups!  It’s the time of year when we spend less time grilling and more time hovered over a steamy hot bowl of soup (crackers and cheese and lots of black pepper of course). Jackie has so many incredible recipes. With the help of the internet, I found this link at Ready, Set, Eat – and just listen to some of these names: slow cooker butternut squash & sausage, white bean and kale minestrone, wagon wheel turkey vegetable, southwestern creamy chicken, ramen noodle (brings back memories of younger days! and mushroom … oh yea – Now to be perfectly honest,  I will / would not be allowed to partake in some of the above soups…unless someone wants a temporary house guest!   Be sure to pick a few and give them a try – or better yet, if you have a family favorite, email it to me at skowalski@khtheat.com so I can enjoy as well.  Here’s a little soup trivia, some different soups from around the world and a yummy recipe.  Enjoy!!

  • Evidence of the existence of soup can be found as far back as about 20,000 BC.  Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of clay vessels). Animal hides and watertight baskets of bark or reeds were used before this. To boil the water hot rocks were used. This method was also used to cook acorns and other plants.
  • The word soup comes from French soupe (“soup”, “broth”), which comes through Vulgar Latin suppa (“bread soaked in broth”) from a Germanic source, from which also comes the word “sop”, a piece of bread used to soak up soup or a thick stew.
  • The word restaurant (meaning “[something] restoring”) was first used in France in the 16th century, to refer to a highly concentrated, inexpensive soup, sold by street vendors, that was advertised as an antidote to physical exhaustion. In 1765, a Parisian entrepreneur opened a shop specializing in such soups. This prompted the use of the modern word restaurant for eating establishments.
  • In the US, the first colonial cookbook was published by William Parks in Williamsburg, Virginia, in 1742, based on Eliza Smith’s The Complete Housewife; or Accomplished Gentlewoman’s Companion, and it included several recipes for soups and bisques. A 1772 cookbook, The Frugal Housewife, contained an entire chapter on the topic.
  • English cooking dominated early colonial cooking; but as new immigrants arrived from other countries, other national soups gained popularity. In particular, German immigrants living in Pennsylvania were famous for their potato soups. In 1794, Jean Baptiste Gilbert Payplat dis Julien, a refugee from the French Revolution, opened an eating establishment in Boston called “The Restorator”, and became known as the “Prince of Soups”.
  • The first American cooking pamphlet dedicated to soup recipes was written in 1882 by Emma Ewing: Soups and Soup Making.
  • Portable soup was devised in the 18th century by boiling seasoned meat until a thick, resinous syrup was left that could be dried and stored for months at a time. Commercial soup became popular with the invention of canning in the 19th century, and today a great variety of canned and dried soups are on the market.
  • Doctor John T. Dorrance, a chemist with the Campbell Soup Company, invented condensed soup in 1897.  Canned soup can be condensed, in which case it is prepared by adding water (or sometimes milk), or it can be “ready-to-eat”, meaning that no additional liquid is needed before eating. Condensing soup allows soup to be packaged into a smaller can and sold at a lower price than other canned soups.
  • Today, Campbell’s Tomato (introduced in 1897), Cream of Mushroom, and Chicken Noodle (introduced in 1934) are three of the most popular soups in America. Americans consume approximately 2.5 billion bowls of these three soups alone each year.
  • In French cuisine, soup is often served before other dishes in a meal. In 1970, Richard Olney gave the place of the entrée in a French full menu: “A dinner that begins with a soup and runs through a fish course, an entrée, a sorbet, a roast, salad, cheese and dessert, and that may be accompanied by from three to six wines, presents a special problem of orchestration”.
  • “From soup to nuts” means “from beginning to end”, referring to the traditional position of soup as the first course in a multi-course meal. “In the soup” refers to being in a bad situation.  “Tag soup” is poorly coded HTML.

Test your knowledge – here are some of my favorites and some that I will be trying in the future:

  1. Chè– a Vietnamese cold dessert soup containing sugar and coconut milk, with many different varieties of other ingredients including taro, cassava, adzuki bean, mung bean, jackfruit, and durian
  2. Ginataan– a Filipino soup made from coconut milk, milk, fruits and tapioca pearls, served hot or cold
  3. Shiruko– a Japanese azuki bean soup
  4. Sawine– a soup made with milk, spices, parched vermicelli, almonds and dried fruits, served during the Muslim festival of Eid ul-Fitr in Trinidad and Tobago
  5. Salmorejo– a thick variant of gazpacho originating from Andalusia
  6. Asopao– a rice soup very popular in Puerto Rico. When prepared with chicken, it is referred to as asopao de pollo
  7. Bánh canh– a Vietnamese udon noodle soup, popular variants include bánh canh cua (crab udon soup), bánh canh chả cá (fish cake udon soup)
  8. Bouillabaisse– a fish soup from Marseille, is also made in other Mediterranean regions; in Catalonia it is called bullebesa
  9. Cazuela– a Chilean soup of medium thick flavored stock obtained from cooking several kinds of meats and vegetables mixed together
  10. Clam chowder– is found in two major types, New England clam chowder, made with potatoes and cream, and Manhattan clam chowder, made with a tomato base
  11. Egg drop– a savory Chinese soup, is made by adding already-beaten eggs into boiling water or broth
  12. Egusi– a traditional soup from Nigeria, is made with vegetables, meat, fish, and balls of ground melon seed. It is often eaten with fufu
  13. Gumbo– a traditional Creole soup from the Southern United States. It is thickened with okra pods, roux and sometimes filé powder
  14. Kuy teav(Vi: hủ tiếu) – a Cambodian/Southern Vietnamese pork rice noodle soup, often in combination with shrimp, squid and other seafood, topped with fresh herbs and bean sprouts
  15. Kyselo– a traditional Bohemian (Krkonoše region) sour soup made from sourdough, mushrooms, cumin, potatoes and scrambled eggs
  16. Lagman– a tradition in Uzbekistan, is made with pasta, vegetables, ground lamb and numerous spices
  17. Mulligatawny– is an Anglo-Indian curried soup
  18. Nässelsoppa(nettle soup) – is made with stinging nettles, and traditionally eaten with hard boiled egg halves, is considered a spring delicacy in Sweden
  19. Nkatenkwan – a heavily spiced soup from Ghana based on groundnut with meat, most often chicken and vegetables added
  20. “Peasants’ soup”– a catch-all term for soup made by combining a diverse—and often eclectic—assortment of ingredients. Variations on peasants’ soup are popular in Eastern Europe, Russia, and Central Africa
  21. Scotch broth– is made from mutton or lamb, barley and root vegetables
  22. Snert(erwtensoep) – a thick pea soup, is eaten in the Netherlands as a winter dish, and is traditionally served with sliced sausage. (“Jackie – more snert please”)
  23. Soupe aux Pois Jaunes– a traditional Canadian pea soup that is made with yellow peas and often incorporates ham
  24. Svartsoppa– is a traditional Swedish soup, whose main ingredient is goose and, sometimes, pig’s blood, and is made in Skåne, the southernmost region of Sweden. The other ingredients typically include vinegar, port wine or cognac and spices such as cloves, ginger and allspice. The soup is served warm with boiled pieces of apple and plums, goose liver sausage and the boiled innards of the goose. (“Jackie – I’m good…no more goose innards…”)
  25. Tarhana– is from Persian cuisine and is made with fermented grains and yogurt
  26. Mirepoix– consists of carrot, onion and celery and is often used for soup stocks and soups

Savory Black Bean Pumpkin (A MUST TRY!)

  • 3 15 oz. cans of black beans, rinsed and drained
  • 1 14.5 oz. can of diced tomatoes
  • ¼ cup olive oil
  • 1-2 cups chopped onions
  • 4 cloves of garlic, chopped
  • 1 tsp. sea salt
  • ½ tsp. black pepper
  • 4 cups organic chicken broth
  • 1 15oz. can of pumpkin puree
  • ½ tsp. allspice
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • Fresh cilantro and plain Greek yogurt for garnish
  • Saltines or favorite soup crackers

Drain 2 cans of black beans and pour into food processor along with tomatoes. Puree. Set aside.
Heat oil in soup pot over medium heat.  Add onion and garlic and season with salt and pepper.  Cook and stir onions until softened.  Stir in bean puree, remaining can of beans, chicken broth, pumpkin puree, allspice, chili powder and cumin.  Mix until well blended, then simmer for about 25 minutes.  Serve hot, sprinkle with cilantro garnish, dollop of yogurt and crackers.

 

 


 

A Foraging We Will Go

Fungi. Beautiful fungi. Search them out in the woods or in the grocery store and make some incredible dishes. A few starter recipes below.

 

The other day I was out for one of my morning runs and was taken by the soft breath of Fall – quiet, dew covered grounds, leaves slowly changing, animals foraging for food and the colors of summer hanging on.  As I passed a favorite turn, a deer ran by and then stopped in the woods.  I stopped as well, and we had a stare off (remember those in grade school – I did my best, but the deer won!).  All around the deer I noticed a huge patch of brightly colored mushrooms glistening on the forest floor.  Of course, when I got back to the office, I just had to google fall mushrooms, and wow, a great article came up from Mother Earth News.  Here are segments I thought you’d enjoy.  My suggestion – lace up your boots and take a hike this weekend and take pictures of any of these amazing mushrooms you may find. I also included some fun recipes – can’t wait to try them.  Thx Mother Earth News for the info.

Autumn is a time of change in the woodlands when the vivid green hues of summer fade into the auburn shades of fall as plant life in the great outdoors prepares for a long winter’s sleep.

During this period of transition, many who enjoy harvesting Mother Nature’s abundant vintages miss one of nature’s finest bounties — the fall mushrooms.  Understanding the dos and don’ts of fall mushroom foraging is key to enjoying the rewards of harvesting the mushrooms.

The first and foremost rule when mushroom foraging is to get to know just a few species — and get to know them well. To achieve this, purchase a field guide to North American mushrooms. Most bookstores stock one or can quickly order it. Though local libraries typically stock several, buying your own copy is a wise investment. Pocket-size editions with color photos are easily carried and help assure positive identification. A quality guide should contain the following species subheadings: description, edibility, season, habitat, range and look-alikes.

Fall mushrooms have many different flavors and textures. The majority of edible varieties have nicknames that mimic their characteristics, much like the spring morel, which is dubbed the “sponge” mushroom. Its colors can blend with the drab shades of dead bark or stand out like the colors of Christmas. Harvesting mushrooms for the dinner table while hiking the woodlands enhances the appreciation of forest ecology. See how many you can find:

Pear-Shaped and Giant Puffball (Puffball Family)
Puffball mushrooms are among the most recognizable of fall fungi. They are round in appearance and range in size from the pear-shaped puffball (Lycoperdon pyriforme), of approximately one inch, to the giant puffball (Calvatia gigantea), which may reach diameters larger than a basketball. Most are rated “choice” for eating. The few that are not won’t affect your health and can easily be distinguished by their rank odor. The fruiting body of a puffball grows directly from its root system. If you find one with a stalk or stem, discard it; it’s not a puffball and may very well be an unsuitable look-alike, again characterized by a rank odor.
Members of the puffball family grow from July through November in most North American softwood and hardwood forests. Their outer coloration is typically white to olive brown, and should always be white inside for use at the dinner table. As puffballs age, their centers turn yellowish-brown and eventually dry, producing spores (microscopic seeds). A single giant puffball produces up to 7 trillion spores. To understand how the puffball got its name, step on the dried shell after a puffball is spent, and watch it “puff” smoke — in the form of millions of dried spores.  Pear-shaped puffballs grow in scattered-to-dense clusters on decaying logs and debris. The giants grow in open timber, pastured ground and even some urban areas. During prime conditions, giant puffballs decorate the forest like a woodland volleyball court.

RECIPE: To prepare a giant puffball, cut or peel the outer shell. For a pear-shaped puffball, just wash the outer core. Do not wash or soak the meat unless insects have laid first claim. The sweet smell and savory flavor of the puffball makes an excellent addition to a saute of onions, bell peppers and other favorite garden vegetables. The most popular method of preparation, however, is frying. Fry the pear-shaped puffball whole, but slice its big brother thin like a fish fillet. Coat with a chicken or fish batter before frying. Use your fresh puffballs promptly, though, as they can’t be feasibly canned, frozen or dried for long-term storage.

Hen of the Woods (Polypore Family)
Catch a glimpse of this fungi in the fall and you may easily mistake it for a hen pheasant or prairie chicken pruning its plumage.  The hen of the woods (Grifola frondosa) has a grayish brown cap growing from a white stalk, which branches from a compound base.  This handsome mushroom appears in wet Septembers through mild, moist Novembers. It can be found from Canada to Louisiana, throughout the Midwest and in coastal woodlands. Hunt for the hen near deciduous trees and stumps. They’re also known to grow around some coniferous trees. Hens often appear in the same location year after year. They blend well with fallen leaves, but their size gives them away. A single mushroom of this variety can reach 20 inches in diameter and weigh 100 pounds. Hunt them with a big bag, or take along a friend with a strong back.

RECIPE: The firm texture of the hen lends itself to a variety of cooking techniques. Slice it thin and roast it, cut into steaks or coat in a batter and fry. You can’t ruin it. Diced bits used in stir-fry recipes give chicken and bean sprouts a taste that captures the attention of even picky eaters. Unlike puffballs, minimal flavor is lost by canning or freezing.

Chicken Mushroom (Polypore Family)
In autumn, chicken mushrooms (Laetiporus sulphureus) decorate the stumps, trunks and logs of deciduous and coniferous trees in blazing orange-red or orange-yellow colors. Pay careful attention here, as the chicken mushroom bears a close resemblance to many nonedible types.
Be careful not to succumb to the addictive smell. It’s tempting to eat them raw — but don’t. Uncooked, this variety causes indigestion. Among veteran hunters, the chicken is one of the most prized mushrooms. The reasons are simple: It’s anything but plentiful, and when fried, a tasty chicken dinner is the finder’s reward. Mushroom hunters can search for these great-eating members of the polypore family from May through November. Although scarce, their range extends from Canada to Florida and into some coastal regions. If the humidity is right and daytime temperatures are moderate, the chicken may be nestled somewhere in your favorite fall haunt.

Fried-Chicken Mushroom (Tricholoma Family) 
While similar in name to the chicken mushroom, the fried-chicken mushroom (Lyophyllum decastes) is very different. Its cap is gray- to yellow-brown with white gills and a stalk. Growths are typically found in dense clusters on the ground near decaying deciduous trees or in grassy areas throughout most of North America. Their numbers dominate June through October — and even later if the weather is mild. Edibility is rated “good, with caution.” The “with caution” part is meant to give respect to the poisonous sulfur tuft, a close look-alike. Novice hunters can’t tell these two apart until they smell the tuft’s flat odor or partake of its bitter tang. Digesting the tuft invokes mild to severe gastric distress, and in rare cases has caused death. The odds of death from mushroom poisoning are about as likely as being hit by lightning — but odds mean little if you’re the unlucky soul.

RECIPE: Quite a few people are quick to disagree with the fried chicken’s “good” rating. This author concurs that its flavor might better be described as “delicious.” After a thorough washing, tear these mushrooms along the gill lines into bite-size strips. Fry them like chicken or saute them for a spaghetti dish. They are also wonderful in casseroles.

Oyster Mushroom (Tricholoma Family) 
Don’t head for the woods just yet, seafood mavens. “Oyster” (Pleurotus ostreatus) refers to the mushroom’s shape, not taste. The cap of the Oyster can be white, gray or brown. The gills are whitish or yellow-tinged and are usually attached to the wood of deciduous trees. Occasionally the oyster grows from a stublike stalk. It is widely dispersed throughout North America. Dry river and creek bottoms with willow or other softwood trees are prime places to search for the oyster fungi.  This mushroom is prolific in the fall, but under favorable conditions can appear year-round. The hearty oysters that grow in mild winter weather and freeze before aging can even be chopped free from dead wood and thawed.

RECIPE: The oyster’s pleasant smell distinguishes it from nonedible look-alikes that either lack odor or smell like tree bark. Check aging oysters for white grubs; then wash and tear into smaller strips. Roll the damp pieces in a dry mixture of pancake batter and seasoning salt and fry in peanut oil.

Honey Mushroom (Tricholoma Family) 
The honey mushroom (Armillariella mellea), also nicknamed “button mushroom,” has a one- to four-inch yellow-brown cap and stalk with a whitish ring directly under the cap. It’s similar in shape and taste to many commercially raised mushrooms.  Like the spring morel, it’s hunted by many who believe dangerous look-alikes don’t exist. Unfortunately, the honey mushroom has more fearsome twins than Minnesota has — the Omphalotus olearius, Gymnopilus spectabilis and Galerina autmnalis are just a few. All have either a rank odor, nonwhite gill colors or other recognizable features pinpointed in field guides.  Honey mushrooms appear in hardwood forests August through November: Logged-out timbers are the best places to find these delectable fungi by the bushel basket.

RECIPE: Honey mushrooms are exceptional when prepared using morel recipes. Their distinctive taste comes through best when deep-fried in egg-and-cracker batter or sauteed in butter.

_______________________________
Safety First
Follow this list of precautions and your mushrooming days will be memorable events:

  • If on-the-spot identification of a harvested mushroom is not possible, separate it from the rest of your find. After the hunt, enlist the services of a resident expert or field guide to verify the edibility of the suspect fungi.
  • Do not consume wild mushrooms raw. They are indigestible when uncooked.
  • Soak and rinse your mushrooms thoroughly to remove any residue that may have drifted from agricultural spraying.
  • It’s always best to have a veteran mushroomer inspect the find of a novice hunter before allowing preparation.
  • If health problems follow the consumption of mushrooms, contact a doctor immediately. Don’t wait until complications set in.
  • When hunting alone, tell someone when you’re going out and when you plan to return.
  • Those susceptible to poison ivy, oak, or sumac should pay special attention to its presence and, if applicable, use preventive medication. Wear long pants, a long-sleeved shirt, and a hat to prevent scratched legs and discourage ticks.
  • Don’t push your luck by walking through heavily wooded terrain after dark.

________________________________
Preserving Your Bounty

Fortunate hunters who find more mushrooms than can be eaten fresh or given away have three options for preserving the excess. Each has pros and cons. You be the judge.

  • To freeze mushrooms, cut them into bite-size chunks and soak in water for a minimum of one hour. This will remove any insects from the meat. Rinse thoroughly and place the mushrooms in a Ziplock freezer bag, seal tightly and freeze. Though this is the most common practice for long-term storage, it causes appreciable loss of flavor and texture.
  •  Drying mushrooms (which is not possible with all varieties) first entails cutting them into large chunks and thoroughly rinsing them. Then sew the pieces together with string and allow to dry in an attic or other warm, dry area. Soaking the dried pieces in water will bring them back to a state of use. The texture is not as rigid as when fresh, but most of the flavor is restored.
  • The least used is canning mushrooms, The U.S. Department of Agriculture suggests this method in their Home and Gardening Bulletin. To can mushrooms: Trim stems and the discolored parts of the mushrooms. Soak mushrooms in cold water for 10 minutes to remove adhering soil. Wash in clean water. Leave small mushrooms whole; cut larger ones in halves or quarters. Steam four minutes or beat gently for 15 minutes in a covered saucepan without added liquid.  Pack hot mushrooms in glass jars, to within a half inch of the top. Add ¼ teaspoon salt to half-pints; ½ teaspoon to pints. For better color, add crystalline ascorbic acid: 1/16 teaspoon to half-pints; 1/8 teaspoon to pints. Add boiling-hot cooking liquid or boiling water to cover mushrooms, leaving a ½-inch space at the top of the jar. Adjust jar lids. Process in pressure canner at 10 pounds of pressure (240°F) for 30 minutes.  Before use, check the seals to ensure a vacuum — and protection from bacterial growth. Canning makes a midwinter meal of mushrooms worth the added effort.

 

 


 

Remember

Chips ‘n dip, hot dogs and ice cream, oh my! Remember what was so great to eat when you were a kid?

Over the weekend I was chatting with one of my brothers (I have 17 siblings in my family…), and we got reminiscing about old friends, kids from the neighborhood, crazy games we played, and of course some of the memorable foods we grew up on.  Being a “foodie”, I naturally had a whole list of favorites that came crashing to mind, like Lawson’s French Onion Dip, and Dairyman’s lemon and red drink in the big gallon jugs, along with staples like chocolate milk and ice cream in the small cardboard cups and wooden spoon they served at school. For fun, I thought I’d list a bunch here, and add in a little KHT trivia so you know more of the backstory. If a favorite of yours comes to mind, please shoot me an email – love to share the stories and memories (fireballs, fish sticks, fried liver (with ketchup of course!)  Enjoy!

Remember Lawson’s stores? Their chip dip can still be found, but you’ll have to go to Japan to visit a store.

Lawson’s Chip Dip:  many thanks to Lawson’s for helping me get through the long nights, homework, breakups, sports watching and hours waiting for dinner to be served – your contribution to our creamy onion-y snacking it tops on our list.  Tip:  Although the Lawson’s stores we were familiar with are gone, thankfully the company is owned by Circle K and they kept Lawson’s products on the shelves. (Whew.)

These were sooooooooo GREAT!!

Dixie Cup Ice Cream:the exact origins of the paper cup seem to be unknown, therefore the inventor of the handy disposable beverage and ice cream holder may never be known, although there is evidence that they were used as far back as Imperial China. Around the beginning of the 1900’s, paper cups gained popularity when people began to realize that sharing the same tin or ladle, to drink from water barrels, also meant sharing germs.  In 1907, a Boston lawyer named Lawrence Luellen, developed the “Health Kup” (which later became known as the Dixie Cup in 1919) to help improve public health and hygiene.  During the great American flu epidemic of 1918 paper cups rapidly grew in popularity as a way of avoiding infection. In the century since, the paper cup has evolved from a simple health solution to an everyday convenience object. Chocolate or vanilla?

Ok, I’m getting hungry.

Hot Dog Day at School:  what a simple idea.  Boil hot dogs, slap them in buns, and watch the kids lap them up.  Made famous in the US at the 1893 Chicago World’s Colombian Exposition, Germany served hordes of visitors who consumed large quantities of “sausages”. People liked this food that was easy to eat, convenient and inexpensive -perfect for mass production school cafeterias. The Hot Dog Council estimates Americans consume 20 billion hot dogs a year – that works out to about 70 hot dogs per person each year. Hot dogs are served in 95 percent of homes in the United States. Are you mustard or ketchup, or both?  Pickle or relish?

Remember the Charles Chips trucks?

Charles Chips:  In 1942:Effie Musser was making a batch of her delicious potato chips in her small rural Pennsylvania kitchen and had a great idea. Si, her husband and farmer by trade, was having difficulties raising enough money to keep them afloat, so she thought of a way to create some additional income, by taking her chips to the famous Central Market located in Penn Square in historic Lancaster, Pennsylvania and maybe sell a few bags. After great success, a snack distributor from Baltimore, MD contracted Effie for her to deliver her chips in bulk to him.  He repacked the bulk chips into his branded tin can and renamed them Charles Chips (after Charles St in downtown Baltimore).  Production grew, and by the late 50’s, Si and Effie expanded the brand to include Charles Pretzels, Cookies and a Christmas Holiday Gift program.  Home delivery was the key in the 70’s, distribution reached California and by 1990’s the company wholesale revenue reached $45M.  In 1991, Effie and Si sold Charles Chips to some Philadelphia investors; however, within 18 months the new company went bankrupt.  (Don’t fret, you can still buy them from another manufacturer).

On the left is the sign that poured milk. And milkmen dropped your weekly supply at your door step.

Dairyman’s:  Anyone remember the Diarymans bottle sign? It was an electric sign of a milk bottle tipped filling up a giant glass. Not sure how many light bulbs this thing had. But the bottle would be lighted up and the bulbs would go off to show the bottle being emptied as the glass was filled. We would look for it both going to and coming from the car, even looking out the back window for a prolonged look as we came home.  Diarymans chocolate milk … heaven!  And those big gallon jugs of red and lemon drink, made hot days of summer melt away.

MMMmmmMMMmmmm, Steak-umms!!

Steak-umm’s:According to inventor Gene Gagliardi, Steak-umm was created after putting beef through a grinder multiple times, mixing and molding it, freezing it, softening it, then ultimately slicing it paper thin.  In a 2012 lawsuit, Judge Lawrence Stengel described the product as “chopped and formed emulsified meat product that is comprised of beef trimmings left over after an animal is slaughtered and all of the primary cuts, such as tenderloin, filet, and rib eye, are removed.  The emulsified meat is pressed into a loaf and sliced, frozen and packaged.  So that’s why I liked them … I could go through a box in no time, white bread with a little butter to hold back the grease.

These were so much fun. Still are!

Candy Dots:(Candy Buttons or Pox):  “dots” are small rounded pegs of candy that are attached to a strip of paper. This classic sugar candy was originally introduced by the Cumberland Valley company and J Sudak and Son of Williamsburg, Brooklyn. Each strip of the candy includes three flavors: cherry (pink), lime (blue), and lemon (yellow). Candy Buttons came in two strip sizes: long and short. In 1977, Sudak, changed the name to Uncle Nibbles Candy Factory, and sold to a re-packager in Manhattan named CeeDee Candy, they then sold to Necco, who makes 750 million candy buttons in the course of a year. PIA Award -engineer and inventor George Theofiel Dib, credited with the invention of the candy button machine.

The first convenience popcorn. Always fun to make it blow-up.

Jiffy Pop:  What was a “babysitter night” without Jiffy Pop (and the mystery of heat treating!). Frederick C. Mennen of LaPorte, Indiana, a chemist, inventor and industrialist, is credited with developing the product in 1958. Purchased by American Home Products in ‘59, within one year the product had reached the national U.S. market, spurred by stage magician Harry Blackstone Jr. endorsing what the television-commercial jingle called “the magic treat — as much fun to make as it is to eat.” Original Jiffy Pop packages used a plain, bright aluminum pan, eventually replaced by an aluminum pan with a black treatment on the outside to improve heat transfer (I love heat transfer!!). Jiffy Pop is still around today, offered in only one stovetop version, Butter Flavor Popcorn.

Remember Wonder Bread “Builds Strong Bodies 12 Ways”? Not sure what ways those were but it was fun packaging. And makes for a really fun Halloween costume.

Wonder Bread:  Wonder Bread was originally produced by the Taggart Baking Company of Indianapolis, Indiana, and debuted on May 21, 1921, after a promotion with ads that only stated a “Wonder” was coming. Named by VP Elmer Cline, who was inspired by the International Balloon Race at the Indianapolis Motor Speedway, featuring hundreds of balloons creating a kaleidoscope of color resulting in the iconic red, yellow and blue balloons on the Wonder Bread wrapper.  Continental Baking began shipping Wonder Bread in sliced form, one of the first companies to do so; a significant milestone for the industry and for American consumers, who, at first, needed reassurance that “wonder-cut” bread would not dry out.  Unsliced bread returned for a while during World War II due to a steel shortage that led to an industry-wide slicing suspension in 1943. Bread slicers returned two years later when Continental Baking began adding vitamins and minerals to Wonder Bread as part of a government-sponsored program of enriching white bread. The company sponsored Howdy Doody with host Buffalo Bob Smith telling the audience, “Wonder Bread builds strong bodies 8 ways. Look for the red, yellow and blue balloons printed on the wrapper.” By the 1960s, Wonder Bread was advertised with the slogan “Helps build strong bodies 12 ways,” referring to the number of added nutrients.  To this day, peanut butter and jelly on Wonder bread is still amazing!

 


 

Summer Must Be Here

Farm to kitchen to yum-m-m-m!!! Love that potato salad!

Over the holiday weekend, we were treated to some amazing weather here in NE Ohio, with the mercury reaching over 90 degrees – what a treat! And, like most families, we ventured out on to the back patio to enjoy the weather and my favorite part of summer – THE FOOD! Firing up the barbeque, roasting corn and veggies, I hit upon that one yummy side dish that just says “summer” – potato salad. (NOT ONLY AS A SIDE!) Yep, creamy, chunky, tasty potato salad. So, for my post this week, I thought I’d share a little history, some recipes and start a bit of competition, to find out who’s got the “best”. Best potatoes, best ingredients, best dressing. Add Eggs? Pickles? Mustard? Sour cream, yogurt or mayo? Hellman’s or Miracle Whip? Onions or scallions or chives? Now of course, I’m partial to Jackie’s approach, and also have a taste bud or two for when Mom makes her version, although I’m usually pretty easy to please, not when it comes to potato salad! Below you can find a few variations to experiment and send me your family favorites I can share with our blog community … and of course, don’t forget the pepper – (just isn’t right to eat without pepper! – or the occasional dollop of barbecue sauce!) Thanks Wikipedia and various food networks for their history and recipe versions.

  1. Potato salad is a dish made from boiled potatoes and a variety of other ingredients. It is generally considered a side dish, as it usually accompanies the main course.
  2. American potato salad most likely originated from recipes brought to the U.S. by way of German and European settlers during the nineteenth century. Basic ingredients for traditional American potato salad include cubed, boiled potatoes (typically russet potatoes), mayonnaise or a mayonnaise-like substitute such as yogurt or sour cream, yellow mustard and/or mustard powder (dry mustard), black pepper, salt, celery seed, sugar, dry dill, pickles (pickled cucumber), chives, red or white onion, green or red bell pepper, celery and sometimes chopped hard-boiled egg whites. Vegetable ingredients (not including the potatoes) are diced or chopped and incorporated raw. The salad is often topped with paprika and chives, and generally served cold or at room temperature.
  3. German potato salad, or “Kartoffelsalat” is served warm or cold and prepared with potatoes, bacon, vinegar, salt, pepper, vegetable oil, mustard, vegetable or beef broth, and onions. This style of potato salad is usually found in Southern Germany. Potato salad from northern Germany is generally made with mayonnaise and quite similar to its U.S. counterpart.
  4. With hundreds of varieties of potatoes to choose from, it can be daunting to figure out which one to use for potato salad. The type of potato matters.  When shopping, potatoes are generally divided into three categories based on texture.  For potato salad, you’ll want to stay away from starchy, thick-skinned potatoes like russets, which will fall apart during the cooking process. The best potatoes are Waxy: These thin-skinned potatoes have the least amount of starch and retain their shape well when boiled, making them our favorite for potato salad. Thin skins also mean that peeling is optional if you’re short on time or like a more rustic salad. What to look for: Red, new, or fingerling potatoes are the most common varieties.
  5. You can also use “In-Between” potatoes, also known as all-purpose potatoes, these have more starch than waxy potatoes, but will generally work well in most potato dishes, including potato salad. What to look for: White and Yukon Golds are reliable in-between potatoes to always have around.

Now that you are “thinking potatoes, did you know…

  1. Potatoes are the world’s fourth largest crop in terms of fresh produce, coming in behind only rice, wheat, and maize (corn). And they are the largest crop worldwide from the tuber family. Although this staple crop as we know it today has its most recent connections to Europe and European soil the very first potatoes actually originated in South America. After there was European contact with the Americas in the 1400’s and 1500’s the rest of the world was given access to the potato, allowing it to become the powerful staple field crop it is today. According to the guys who track things, the worldwide production of potatoes equaled approximately 750 BILLION POUNDS, making potatoes the fourth highest production crop in the world.
  2. Potatoes are often said to be made up of “empty calories”. This is not true. Potatoes are mostly recognized for their carbohydrate content. This is one of the key food types that our body requires daily. The carbohydrates in potatoes are predominately starch. A small but significant amount of this starch is resistant to digestion in the stomach and small intestine and, therefore, enters into the large intestine essentially intact. This resistant starch is considered to act with the same positive benefits that fiber does in the body; such as providing bulk, protecting against colon cancer, and increasing satiety (feeling of being satisfied or full) to name a few.
  3. Potatoes contain various important vitamins and minerals. By consuming a medium sized potato with the skin (therefore, most likely in the form of a baked potato) your body with receive almost 50% of its daily recommended amount of Vitamin C, around 20% of the potassium your body needs, and 10% of vitamin B6. Also included in this healthy spud are trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc.
  4. The skin of the potato, as is fairly commonly known, is also a great source of fiber, providing an amount equivalent to most whole grain breads, cereals, and pastas. The old myth that all of a potato’s healthy elements are found in the skin is not true. Although the skin does house around half of the total dietary fiber of a potato, more than 50% of the healthy nutrients are found within the potato itself. So this makes me half right all of these years!!
  5. The method by which potatoes are cooked can result in a significant difference in the nutrient availability of the spud. Newer potatoes offer fewer toxic chemicals giving them a strong advantage over other potatoes and making them the best source of nutrition. While peeled potatoes that have been stored for a long time have a lower nutritional value, but they still would contain good levels of potassium and vitamin B.
  6. When it comes to preparing potatoes, there are many different ways to cook them and to use them as a part of your diet or fancy meal. You will find potatoes naked (no skin) or fully wrapped (skin on), you will find them chopped up or whole, and they will often be seasoned or unseasoned. Potatoes require to be cooked in some form as this breaks down the starch.
  7. Potatoes, believe it or not, can also be toxic to humans. They contain the toxic compounds known as glycoalkaloids which can cause headaches, diarrhea, cramping, and in very severe cases even comas or death. However, poisoning from potatoes occurs very rarely. In fact, cooking potatoes at high temperatures, which is almost always the case, works to partly destroy these toxic compounds. In the past, potatoes have also hurt humans in a different way; particularly the Irish during the great Irish potato famine when the potato, which was providing about 80 percent of the calories in each Irishman’s diet, had a crop failure. When a fungus destroyed almost the entire Irish crop of potatoes, nearly 1 of the 8 million people in Ireland died of starvation while 2 million more emigrated.
  8. When potatoes are newly harvested they are generally cured to thicken the skin. Prior to this curing the skin of a potato is quite delicate, and these types of potatoes known as “new potatoes” are said to be quite flavorful. Once harvested potatoes are either eaten by the gardener or farmer who has produced them, or they are sent away to be packaged and stored for you the consumer. The storage of potatoes is an intricate process as specially designed storage areas need to be carefully designed to keep potatoes alive and to slow their decomposition.
  9. And now for ingredients: depending on your taste buds, some favorites include:  Celery, onion, eggs, mustard, pickle relish, radishes, bacon, carrots, yogurt or sour cream or different types of mayo, (Hellman’s!, not Miracle Whip), garlic salt, paprika, celery salt, chives, PEPPER! – just experiment and enjoy the variations.

Some great recipes to try: I WILL NOT BE GIVING UP JACKIE’S OR MOM’S!

Traditional: https://www.tasteofhome.com/recipes/mama-s-potato-salad
Southern: https://spicysouthernkitchen.com/southern-potato-salad/
Adventurous: https://www.saveur.com/gallery/Homemade-Potato-Salad-Recipes
Zany: https://www.mercurynews.com/2017/10/07/our-5-most-crazy-popular-potato-salad-recipes/

 

June 12, 2012—The Great Big Idaho® Potato Truck made a special appearance at the nation’s capitol in Washington, D.C. You can see what’s inside that giant spud HERE.

 

 

 


 

Watermelon

Glorious Watermelon!

Aaahhhh.  The sweet, refreshing taste of watermelon.  On a hot, summer, day, there’s something special about biting into a big slice of cool, juicy watermelon, enjoying the sweet flavor, and then spitting out the seeds.  As a kid, I remember Mom and Dad bringing home lots of watermelons for us kids to eat. For any of you who know me, this would almost never end well for my siblings! 🙂   Do you know how many seeds are in a large watermelon and how far you can spit them? (that’s a topic for another post!)   Needless to say, Mom would not be happy with us once we were finished having a seed spitting contest. Even the dogs would get into the act!  So, for our post today, I did some diggin’ just so we all can be a bit smarter about this fun summertime treat.  Enjoy!  Special thanks to watermelon.org (of course there is a watermelon dot org, right?) It’s loaded with fun facts and really great recipes.

  • The origins of watermelon have been traced back to the deserts of southern Africa, where it still grows wild today. The ancestor of the modern watermelon is a tough, drought-tolerant plant prized for its ability to store water for tribes crossing the Kalahari.
  • The first recorded watermelon harvest occurred about 5,000 years ago in Egypt and is depicted in Egyptian hieroglyphics on walls of their ancient buildings. Watermelons were often placed in the burial tombs of kings to nourish them in the afterlife.
  • From there, watermelons were brought to countries along the Mediterranean Sea by way of merchant ships. By the 10th century, watermelon found its way to China, which is now the world’s top producer of watermelons.
  • The 13th century found watermelons spreading through the rest of Europe via the Moors.
  • By weight, watermelon is the most-consumed melon in the U.S., followed by cantaloupe and honeydew.
  • Early explorers used watermelons as canteens.
  • According to Guinness World Records, the world’s heaviest watermelon was grown by Chris Kent of Sevierville, Tennessee in 2013, weighing in at 350.5 lbs.
  • The United States currently ranks 5th in worldwide production of watermelon. Many states grow watermelons with Florida, Texas, California, Georgia, and Arizona consistently leading the country in production.
  • You need three things to grow watermelon: sun, bees, and water.  Farmers generally grow watermelon in rows (8 to 12 feet apart) and in raised beds (4 to 12 inches high) composed of well drained sandy soils. Tiny watermelon plants from a nursery are transplanted into soil beds.
  • Honeybees must pollinate every yellow watermelon blossom in order to fruit. In a month, a vine may spread 6 to 8 feet, and within 60 days, the vine produces its first watermelons. The crop is ready to harvest within 3 months.
  • The rind of a watermelon is not as tough as it looks, so it is handpicked. Watermelon pickers look for a pale or buttery yellow spot on the bottom of the watermelon, indicating ripeness.
  • Watermelon’s official name is Citrullus Lanatus of the botanical family Curcurbitaceae. It is a cousin to cucumbers, pumpkins and squash.
  • More than 300 varieties of watermelon are cultivated in the United States and South America, where complementary growing seasons provide a year-round supply of watermelon in an array of shapes, colors and sizes. Because there are so many varieties, they are often grouped according to characteristics, like fruit shape, rind color or pattern, and size.  The most common watermelon options are:
    • Seeded: The classic watermelon comes in a wide range of sizes. (15-45 lb, round, long, oblong)
    • Seedless: Due to high demand, the majority of watermelon cultivars grown today are seedless – and they are getting redder and crisper thanks to seed breeding advancements. They are not the result of genetic engineering, but rather hybridization – the crossing of two different types of watermelons. (10-25 lb, round to oblong)
    • Mini: Petite “personal watermelons” are easy to handle and their thinner rinds can mean more flesh per pound. Hollow them out for a compostable serving bowl. (1-7 lb, round)
    • Yellow & Orange: These varieties lack the lycopene that gives red-fleshed watermelon its color, yellow and orange varieties add a surprising element to the plate or glass. (10-30 lb, round)
  • To pick a good watermelon, look the watermelon over. You are looking for a firm, symmetrical watermelon that is free from bruises, cuts or dents.  Next, lift it up.  The watermelon should be heavy for its size. Watermelon is 92% water, most of the weight is water.  And finally, turn it over.  The underside of the watermelon should have a creamy yellow spot from where it sat on the ground and ripened in the sun.
  • A two-cup serving of watermelon contains excellent levels of vitamins A, B6 and C, and serves as a valuable source of potassium. At 92% water, watermelon delivers needed fluids and nutrients to the body, including lycopene – which has been studied for its potential role in reducing risk of heart disease, various cancers and protection to skin from harmful UV rays – and citrulline – which can help maintain blood flow within the heart and cardiovascular function.
  • 100% of watermelon is useable and compostable – 70% flesh and 30% rind.  On average, a typical watermelon yields about 11-12 cups of cubes and 6 cups of juice.
  • If you are traveling this summer, there are dozens of watermelon festivals to choose from – here are just a few coming up:  North Carolina Watermelon Festival (7/21) Fair Bluff, NC; Outer Banks Watermelon Festival (8/3) Kitty Hawk, NC; Watermelon Carnival in Water Valley, MS (8/4) Water Valley, MS; Knox County Watermelon Festival (8/5) Knox County, IN; Denton North Carolina Watermelon Festival (8/5) Denton, NC; Hope Watermelon Festival (8/10) Hope, AR; Straffordville Watermelon Festival (8/26) Straffordville, Ontario, Canada
  • Enjoy more at The Slice – What About Watermelon blog.

Two FUN Recipes to try:

Watermelon Rind Stir Fry

 Ingredients

  • 2 cups watermelon rind, julienned (white part only, from about 1/2 of a seedless watermelon)
  • 1 cup julienned carrots
  • 1 inch piece of ginger, minced
  • 1 clove garlic, minced
  • 1/2 cup chives, cut into 3 inch pieces
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons sesame oil
  • 1/2 cup fresh basil leaves, torn
  • 1/4 cup mint leaves
  • 1/4 cup cilantro leaves
  • add some spices, like red pepper flakes to taste
  1. Heat sesame oil in a wok over high heat. Add the watermelon rind and carrots and stir fry, stirring constantly, for 1-2 minutes. Let sit over high heat for 1 additional minute without stirring. Add the chives and stir to combine.
  2. In a small bowl, whisk together the honey, soy sauce, fish sauce, garlic and ginger.
  3. Pour the sauce over the watermelon rind and cook, stirring, 30 seconds to 1 minute until fragrant.
  4. Transfer to a serving dish. Add the basil, cilantro, and mint, tossing to combine.
  5. Sprinkle with red pepper flakes, if desired, and serve as a side dish.

Watermelon Poke Bowl

 Ingredients

  • 1/4 cup low-sodium soy sauce
  • 1/4 – 1/2 cup watermelon juice
  • 1 teaspoon sriracha chili sauce
  • 1 teaspoon sesame oil
  • 2 green onions, cut on the diagonal with whites and greens separated
  • 3 medium cloves garlic or 2 large cloves garlic, minced
  • 1/2 tablespoon minced ginger root
  • 1/3 white onion, thinly sliced
  • 3/4 pound ahi tuna, cut into 1/2 inch cubes
  • 1 small avocado, diced
  • 2/3 cup diced watermelon
  • 1/4 teaspoon sesame seeds
  • serving pickled ginger or chopped fresh ginger
  1. In a medium bowl, mix soy sauce, watermelon juice, chili sauce, oil, the white portion of green onions, garlic, ginger root and onion. Add tuna, toss and refrigerate for 30 minutes.
  2. 10 minutes before serving, add avocado and return to refrigerator.
  3. Plate over white rice seasoned with rice wine vinegar and top with watermelon and green onions, then sprinkle with sesame seeds. Serve with pickled ginger and garnish with dried seaweed for extra Hawaiian flare.

 


 

New Future for Building 13

(center) A labor of love. My love of family and food (not necessarily in that order). (clockwise from top right) Make spaghetti great again; Make a hot dog worth eating; Perfect on pancakes; Oh-yea! Ribs!!; Super spicey shrimp; This sauce was made for dipping!; Wonderful, wonderful wings.

 

You all know my passion for food and eating new and exciting things.  After years of lab development, iteration after iteration, discussions, planning, and late nights, the KHT New Products Team has finally completed the long-awaited development of our custom hot sauce line.  Beginning in April, we will be launching KHT HOT, starting with single 12 oz. bottles and a holiday two pack.

KHT HOT is made entirely from locally grown, organic ingredients, blended and then processed in our reserve K-VAC ovens.  Using my Grandma K’s recipe, we’ve been able to capture an amazing taste profile mirroring something we know and love – big intense heat at the front end, with a soothing tail of cooling sensation on the back end.

Said lab technicians Matt and Corey, “The vacuum approach gives us better surface control in the absence of air, with no surface oxidation, scale or decarburization.  We think the key was applying our Level 5 Certification, microstructural examination and failure analysis to the heirloom blends, and then confirming the approach in a parallel surface hardness test to be sure the ingredients can hold up under product application stress.  From our findings, ribs, chicken and roasted vegetables scored the best, with steak, pancakes and chip dip coming in a close second – simply put, we are stoked at the results.”

Plans are underway to fully convert Building 13 into a fully automated production and retail facility, including a walk up storefront, rooftop outdoor dining patio looking out at beautiful Lake Erie and drive thru window. Discussions are underway to implement local drone deliveries in early 2018.

Beginning in May, our K-GLOW team will be market testing K-COOL, and unique “chiller” sauce, featuring superior hardness and enhance wear resistance, increased lubricity, uniform coating distribution and low temperature (-300F) outcomes. Said Peggy, our lead researcher, “so much of the market is focused in the hot arena.  We decided to look at things a bit differently and went cool.  It’s a different eating experience, but something, so far, our customers can’t get enough of.”

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(Happy April Fool’s Day!)

🙂

 

 


 

“Top of the Mornin’ To Ya”

“And the rest of the day to yourself” – Stephen O’Shannessy O’Brien McMurphy Patrick Michael O’Kowalski here … hope your Patty’s Day is as good as mine. Around here at the shop, and all over Cleveland, St. Patrick’s Day is a blast. We have a 5 hour 100 year+ traditional parade that attracts tens of thousands of visitors downtown, crazy pub crawls, kegs of green beer and shamrocks galore. Many of the areas school kids are out, moms and dads with kids in wagons – all because, of course, “everyone” is Irish today. We’re feelin’ the love and luck of the Irish, and wishing all our friends, customers, vendors and neighbors a great day indeed.

And my day is not complete until I get home and sink my teeth into our traditional corned beef and cabbage dinner, with an ice cold Killigans. Every year I promise myself that I’ll take it easy, but then find I go back to the stove again and again. My wife Jackie knows me too well, and plans ahead, to be sure there is more than enough for leftovers – MAYBE!

To reap the benefits of your feast, here are a bunch of totally delicious, creative recipes to help you use up your remaining loaf n’ fixin’s (only one of them is a Reuben). Special thanks to boston.com for the great list and the websites skinnytaste.com, foodnessgracious.com, tasty-trials.com, susikochenundbacken.blogspot.com, aducksoven.com, familyfreshmeals.com, thefoodinmybeard.com, hispanickitchen.com, and foodnetwork.com. Enjoy!

  1. Corned Beef and Cabbage Soup – the whole shebang in a soup bowl — perfect for snow days. (Recipe)
  2. Corned Beef Sliders with Spicy Mustard – mini meaty sliders made with biscuits and gooey cheddar cheese. (Recipe)
  3. Corned Beef Tacos with Guinness Dipping Sauce – because almost everything tastes better in a taco and with a Guinness!. (Recipe)
  4. ‘Irish’ Hot Pockets – buttery, flaky little pockets filled with all the goodness of your St. Patrick’s Day feast. (Recipe)
  5. Irish Nachos – a magical hybrid you should share — but won’t. (Recipe)
  6. Corned Beef and Cabbage Quesadillas – just hide your maniacal laughter when everyone else is stuck eating a plain old sandwich. (Recipe)
  7. Corned Beef Hash and Egg Sandwich – like the best sausage McMuffin you’ve ever had. (Recipe)
  8. Corned Beef Empanadas with Pickled Cabbage Slaw – use up both your leftover beef and beer with these tasty little treats. (Recipe)
  9. Zingerman’s Reuben Sandwich – traditional, but yummy! (Recipe)

Be sure to call me next week with your favorite – or send me a family recipe I can try at home. Erin go Bragh!

 


 

The Big Game = Big Food

Have the essentials on hand:
Remote? Check.
Plenty of napkins? Check.
Add food from these starter recipes and your favorite beverage. Now sit, watch, eat, cheer!! 

 

This weekend, we get to watch “the big game” – a tradition in our house.  And with it, of course, is what I like to call “big food” – and lots of it.  It’s a chance for me to go off my regiment a bit, and enjoy pretty much everything Jackie, the girls and I put out in the kitchen – old favorites, new flavors and new dishes.  Aside from the traditional chips, dips, snacks, chili, vegies, desserts, and of course, my favorite (any meatball variation on the end of a toothpick or in a bowl!) I like to go looking for some recipes we may have not seen or tried before.  Touchdown!! – I found a great website called delish.com with a link titled “108 Amazing Super Bowl Party Foods That Are Guaranteed to Score” (HERE) and a perfect teaser line: If your eats aren’t touchdown-worthy, your team might lose. It was tough, but here are a couple of my favorites – with over 100 ideas, I’m sure you’ll find some to try – (the Reese’s peanut butter ball just made me laugh out loud).  Enjoy!


TATER TOT SKEWERS
(come on, just not fair – bacon, cheese and tater tots … should be outlawed!)
INGREDIENTS

  • 1 lb. frozen tater tots, defrosted
  • 12 slices bacon
  • 1 cup shredded Cheddar cheese
  • 2 tbsp. chives
  • Ranch dressing, for serving

DIRECTIONS

  • Preheat oven to 425º. Place a wire rack inside a large rimmed baking sheet.
  • Place a metal rack inside a large baking pan. On a skewer, pierce one end of a strip of bacon. Pierce and place a tater top on top of the bacon, then pierce the same strip bacon again (to top the tater tot) to form a weave. Repeat with two to three more tater tots, depending on the size of your skewers. Repeat to finish the rest of the bacon and tater tots. Place on wire rack and roast for 20 to 25 minutes, until bacon is cooked through.
  • Sprinkle cheese over the cooked skewers and bake until the cheese has melted, about 2-3 minutes more. Garnish with chives and serve with ranch dressing, for dipping.

JALAPEÑO CORN FRITTERS
(these are made with corn … so I figured they must be healthy, right?

INGREDIENTS

  • 3 cup fresh corn
  • 2/3 cup cornmeal
  • 1/4 cup shredded Cheddar
  • 1/4 cup cream cheese
  • 2 scallions, sliced
  • 2 slices cooked bacon, chopped
  • 2 eggs, lightly beaten
  • 1 jalapeño, finely diced
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. extra-virgin olive oil
  • Juice of 1 lime, divided
  • Sour cream, for serving

DIRECTIONS

  • In a medium bowl, combine corn, cornmeal, cheddar, cream cheese, scallions, bacon, eggs, the juice of half a lime, and jalapeño. Stir to combine and season with salt and pepper to taste. Using your hands, form the mixture into small patties.
  • Heat olive oil in a large skillet over medium heat. Working in batches, fry the patties until they’re golden brown, about 3 to 4 minutes per side.
  • Garnish each with sour cream and a squeeze of lime, if desired.

WAFFLE FRY SLIDERS
(OMG – fries and burgers and waffles – just shoot me!! – pickles too!!)

INGREDIENTS

  • 1 bag frozen waffle fries
  • 1 lb. ground beef
  • 2 tsp. yellow mustard
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • kosher salt
  • Freshly ground pepper
  • 1 tbsp. vegetable oil
  • 2 slices of cheddar, quartered into small squares
  • 1/2 cup cherry tomatoes, thinly sliced
  • Bread and butter pickles, for serving
  • Lettuce, for serving

DIRECTIONS

  • Bake waffle fries according to package instructions. Pick out 16 large, round waffles to act as the buns.
  • Meanwhile, make the sliders. In a medium bowl, mix the ground beef, yellow mustard, garlic powder and onion together with a wooden spoon. Season to taste with salt and pepper and stir gently to combine. Form the mixture into small patties. You should end up with about 8 patties.
  • Heat vegetable oil in a large skillet over medium heat. Add the beef patties and cook for about 3 minutes, until the bottoms develop a nice seared crust. Flip and cook for another 1-2 minutes, then add the cheese slices to the tops of the patties. Cover the pan with a large lid and cook until cheese melts.
  • Assemble the patties. Place 8 waffle fries (or however many patties you have cooked) on a serving platter. Top with cooked sliders. Then garnish with tomato slices, pickles and lettuce. Top with waffle fries and serve immediately.

If you have a family favorite, I’ll share it with the gang – just email me at skowalski@khtheat.com.

 

 


 

It’s “Chowda” Time

clam-bake-768-blog

On any fall day this month, if you are lucky enough, and in the right location (at the park, a church parking lot, or your own backyard), the air is filled with the aroma of the Atlantic Ocean – soft ‘n salty clams steaming in pots, alongside sweet potatoes, chicken, the last of the season’s corn and jugs filled with savory broth from the spigot, all waiting to be eaten and enjoyed. Around here, it’s Clambake time, and I love it.

Growing up, Dad loved to put on clam bakes for the family. My brothers and sisters would have contests on who could eat the most clams! I can only say I stopped counting once I hit the 6th dozen! The table would be piled high with the shells and there was nothing like the “chowda” that went along with it. As we have all grown up, a new tradition has been born, we try to get together annually for a clambake prior to Thanksgiving. This allows time for all of us siblings (and extended family) to reminisce and catch up at the same time. I can no longer hit the 6 dozen mark and that’s ok! The leftovers make wonderful chowder or sautéed in butter with a pinch of garlic! YUM

As you’d probably expect, clams, along with other shellfish such as oysters and mussels, have a worldwide audience. But because of peak clam sales here in September and October, Northeast Ohio is considered the fall clambake capital of the country. Churches, restaurants, fire departments, neighborhoods, veteran’s groups, cheerleaders, and families big and small all get into the act. According to the professionals who buy and sell clams, our area is a hotbed this time of year, according to John C. Young of Euclid Fish Co., a third generation fishmonger whose grandfather unloaded rail cars bearing iced-down barrels of clams from the shore. And Chesapeake Bay waterman Chad Ballard, the largest clam producer on the East Coast, agrees with all of them. We’re the top market in the fall for his product – not Chicago, Boston or New York, which have their clambake peaks in late summer. Say Ballard, “From our perspective, the volume is incredible. The northeast part of the country buys all year round, but in fall, no one comes close to NE Ohio.

Some attribute it to our origins as a kind of second Connecticut, since the “Western Reserve” lands in the northeast corner of Ohio were given to those veterans of the Revolutionary War. Others think it’s our mighty pre-election clambake ritual, when politicians use clams to lure constituents. And others think it’s just what’s needed before the chilly weather sets in for good. Here are some interesting facts:

  • While our love for the double-shelled food has held steady, clams themselves have changed. A growing number of them – 80 percent by some estimates – are now farm-raised. In a world where farm-raised seafood has a checkered reputation, clams stand out as not just a good thing, but also a necessary one.
  • Our appetite for oysters, once rivaled our love for clams. In the early 1900s, tens of thousands of gallons of oysters were consumed annually in Cleveland alone, including by families who cooked them at home.
  • The 1914 food section of The Plain Dealer was filled with reader suggestions on how to prepare them: In fritters, baked, sauced, wrapped in bacon, stuffed in a loaf, deviled, panned, scalloped, in soup and chowder, a pie, a hot cocktail. (“Hot” then meaning temperature, not spice.) “Inexhaustible seem the disguises of the festive oyster, to judge by the great variety of modes in which Women’s Exchange contributors serve the bivalve up,” read a story about a recipe contest.
  • Cleveland had restaurants devoted exclusively to shellfish menus. At a Cleveland shop called “The Ocean,” one story said, “oysters may be purchased by the barrel or hundred; bucket and count oysters by the hundred, quart or gallon.”
  • In an 1899 shucking contest downtown, the winners opened more than 50 oysters in about five minutes.
  • In 1900, the Fifth District Republican Club had its first clambake at its headquarters on Woodland Avenue. Recounted The Plain Dealer: “The bake was very successful in every way and about 200, who evidently brought their appetites with them, sat down to devour the festive clam and all that is good that goes with it.”
  • In 1906, the golden-era mayor Tom Johnson showed up with 1,200 others to the Buckeye Club’s Clambake at “Giesen’s Gardens on Pearl Street,” which raised money for band uniforms for their Cedar Point appearances.
  • Back in the day, most clams were harvested by hand rakes. Now, because of so many environmental changes, many of them are grown from egg. One-inch seedlings are sprinkled in the water and covered with netting to protect them from predators.
  • When full size, clams are gathered by hydraulic rakes and sometimes stored to help clean out grit. Wet storage also keeps inventories high and prices regulated.
  • The largest clam ever recorded was found in Okinawa in 1956, it weighed 750 pounds.
  • Hard shell clams can live to over 40 years if they can avoid humans, fish, starfish, crabs, birds and other predators.
  • In October 2007 a team of British marine biologists working north of Iceland dredged up what may have been the world’s oldest living animal–an Ocean Quahog clam from 250 feet deep turned out to be over 405 years old. Unfortunately, they realized the clams extreme age only after they had cut through its shell to count its growth rings.
  • Early French immigrants to Canada made a hearty soup called chaudree from salt pork and fish. (Chaudree derives from the Latin calderia ‘caldron’.) When chaudree crossed the Canadian border and moved down the eastern seaboard of the United States, “chowder” American style came into being. Maine, ever practical and plain, fostered a simple chowder using pure water, clams, salt pork, and of course, potatoes.
  • The dairy-rich state of Massachusetts chose to make its brand of chowder with milk, while Manhattan and Connecticut versions added tomatoes. Thus started the famous food controversy, still, if ever-to-be settled, as to whether chowder should be made with tomatoes.
  • According to the Father Willy, a clam veteran, “It’s a Cleveland thing – They just don’t do this everywhere.”