Is Recession Preparing a New Breed of Survivalist? [Survival Today

Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training

I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood

LOL, did you check your yahoo mail box...?

YES! Thank you for all the great information! You are amazing...

Don’t read any further unless you want to be sick to your stomach about a once-great country.

http://ferfal.blogspot.com/2009/03/sex-for-food-in-buenos-aires.html
Friday, March 20, 2009
Sex for Food in Buenos Aires

SEX FOR FOOD

on January 13, 2009 9:17 PM | 1

The financial crisis touches us all in different ways. Job losses, mounting personal debts and cancelled holidays are all part of the reality for the year ahead.

For Argentina’s poor, the reality is even starker. Kids busking at red lights or juggling on the metro is common enough. People going through the rubbish (known as ‘cartoneros’) has also become a part of daily life since the country’s own, private financial implosion at the end of 2001.

Statistics published recently suggested poverty figures had crept back up to the levels they were just before the last crisis: i.e. around 11.8 million people (around 32% of the population).

Numbers are easy to ignore though. Less simple to pass over is a news item that I saw in the local La Nacion newspaper today. Apparently, children as young as eight years old are prostituting themselves for food.

The case involves up to 200 children between eight and thirteen years old, who sell themselves for sex in Buenos Aires’ Central Market. In exchange, their clients (other shoppers) provide them with something to eat.

Sofía Kordecki, who’s responsible for child rights for the local municipality, admits that the problem is difficult to contain.

It’s harder still without the cooperation of the unions operating in the market. “They won’t admit the need to work with consumers [in the market]”, she says.
“What’s clear is that the children won’t prostitute themselves if there are no clients”, she adds.

http://frontlineclub.com/blogs/oliverbalch/
Posted by FerFAL at 10:51 AM 3 comments
Labels: poverty, SHTF

http://ferfal.blogspot.com/2009/03/martin-in-latvia.html
Wednesday, March 18, 2009
Martin in Latvia
Hello!

My name is Martin and I am from Latvia.

You have been writing a great blog! I read almost half of it some weeks ago - it gave me a lot info I needed and a lot to think about.. And now I have some specific questions.

Maybe you have heard something about Latvia, but I will give very short info on whats happening here.

There are many similarities between Latvia and Argentina. We also had privatization boom in 90ties. There is also very much corruption. Also our currency - Lats is pegged to euro, the same as Peso was to dollar. In last years we also imported MUCH more than we exported. Big foreign companies invested a lot in Latvia. We have borrowed a lot too..

And now in short my country is fallowing Ukraine and its semi-failed economy very fast. We borrowed ~5 billion lats [7.5 billion euros] from IMF, EU, Sweden etc. which are being used to save our one nationalized bank and are invested in other banks, so they would give out money in credits [it’s not working of course]. For comparing - our government budget in 2008 was 6.5 billion Lats. There is NO way we can repay that till 2013, especially in situation of worldwide crisis. Plus our national debt - citizens + businesses + government debt - is by now at least 26billion Lats. And now Latvia is on a verge of bankruptcy. It will happen if not this spring, then next autumn for sure. We have [the same as in Ukraine] no real opposition in our government and our people are divided and confused by bullshit main mass media and politicians are talking.

Yet there is still some hope. I am working in small independent internet news portal (www.TautasForums.lv). We, and a union of other independent media, organizations, are trying to enlighten people about what is coming, because most of Latvians believe that some miracle is going to happen - somehow economy will be fixed and it wont be ‘that bad’. But meanwhile crime and suicide rates are climbing. Budget to health care, police is cut!! GDP fell 10.5% in 2008 4th quarter. Stupidity, ignorance and blindness of general population is biggest problem here. Also we are trying to unite non-governmental organizations, independent media, university professors, students [budget to highest education was cut by ~40%] - all real opposition to government there is, . We are trying to start mass movement, to unite people. We are relatively small country and this might work. It has to.

This is why recently I have been studying very carefully Argentina, Ukraine and Iceland - for signs about what is coming. We are spreading info about what happened to Argentina in 2001. We have published info about films and links to films about Argentina - “Argentina’s Economic Collapse” and “The Take”. Maybe you can suggest some more films about all that happened in Argentina? Can you please tell more [or give links to some info] about factories that were occupied by workers? Are they still in workers control? How are they doing now? What are biggest problems?

Is there some real opposition to Argentina’s government? Is there any real peoples movement? If yes, how are they doing?

We are preparing series of articles about Argentina 2001 economic collapse. You certainly know and maybe you can send me link to some best articles that in general covers most important things that led to crisis and covers most important things that happened after SHTF? Your blog ‘Surviving in Argentina’ is great, especially ‘Thoughts on Urban Survival’, but it is very specific. As are all other posts, which is great for your blog, but bad for translating and republishing, because we need some more general info and it will take a lot of time to analyse and edit info. As our internet news portal is run only by our enthusiasm and it is only one of many projects that are taking place now in Latvia, we are interested in saving our time as much as we can. So if you can send some links or some specific general info about events before and after SHTF, that would be great!

Maybe you have some detailed information about Ukraine you can share? Because there is real silence in all world about whats happening in Ukraine now, only bits and peaces of info. I have insight because of all contacts I have established recently with Ukrainians, but main mass media in Latvia are silent about it.

Well.. thats a long letter and a lot of questions..
I hope you will have time and enthusiasms to answer them!

Best wishes and thank you for your time -
Martins, Latvia

Hi Martin,
I get a lot of traffic from you guys in Latvia and also Ukraine. What are you crazy guys up to over there? :)

I’ll do a bit of reserach and get back to you with the answers, ok?

Got to go now, I’ll be checking the protest for more security, in Plaza de Mayo and run a few errands.
Take care

FerFAL

Posted by FerFAL at 12:37 PM 9 comments

http://www.inmamaskitchen.com/FOOD_IS_ART_II/food_history_and_facts/Jewish_Cooking.html

Zucchini & Potato Latkes

The latke changes again. Happy Chanukah to all.

* 1 pound zucchini, peeled
* 1 pound red and white potatoes, peeled
* 1 medium onion, peeled
* 2 garlic cloves, pressed
* 2 eggs, slightly beaten
* 1 teaspoon salt
* White pepper to taste
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried thyme
* 1/4 teaspoon cayenne
* 1/4 cup toasted whole wheat bread crumbs
* Peanut oil for frying

div class=”googleAds”

Method

Grate zucchini down to the seeds - be sure to discard seeds. Squeeze, squeeze, squeeze to get out liquid.

Add potatoes and onion. Put mixture into mesh strainer to remove excess liquid. Add garlic to mixture; then squeeze through cheesecloth. The art of squeezing.

Mix vegetable pulp with eggs, salt, spices and bread crumbs. Fashion into circles. Heat oil in skillet; drop mixture into oil by tablespoonfuls and until golden brown.

Contributor: pat ciesla

Chanukah - The Festival of Lights

Balkan Potato and Leek Pancake

from the beautiful work, The Book of New Israeli Cooking by Janna Gur

* 2 leeks, (white part only), chopped
* Oil for frying
* 5 potatoes
* Salt and freshly ground pepper

For the Crust

* Flour
* 3 eggs, beaten

Method

Cook the potatoes in their jackets in boiling water until they are tender. Cool slightly, peel and mash.

Heat oil in a frying pan. Add the chopped leeks and fry for 8 mintues or until tender and golden.

Mix the fried leeks with the potato puree and season with salt and pepper. Roll the mix into a sausage and cut into 2 cm (3/4 inch) thick slices.

Heat more oil in a clean frying pan. Dip the slices in flour and then in egg and fry 2 mintues on each side, until golden. Remove the pancakes from the pan, drain on paper towel and serve hot.

Makes 25 pancakes

Reprinted with permission from Al Hashulchan Gastronomic Media, Ltd. The Book of New Israeli Food, by Janna Gur, published by Schocken Books click for book review

Classic Potato Latkes

Classic for Chanukah

* 10 medium potatoes
* 2 medium onions, peeled
* 2 eggs
* 1/4 cup plus 2 tablespoons unbleached flour, divided
* 3/4 teaspoon salt
* 1/4 teaspoon white pepper
* 2 cups vegetable oil
* 1 cup sour cream
* 1 cup applesauce

Method

Peel potatoes if skin is coarse; otherwise, just clean well. If peeled, keep potatoes in cold water until ready to prepare latkes so they keep their whiteness.

Starting with the onions, alternately grate the onions and potatoes to prevent blackening of the potatoes. Press out as much liquid as possible with your hands.

Blend the potato-onion mixture with the eggs and 1/4 C. flour, salt, and pepper.

Heat 1 inch of oil in a medium pan. Drop the mixture into the skillet by tablespoons, and fry, turning once. When golden and crisp on each side, drain on paper towels. If mixture falls apart when dropped into oil, add remaining 2 tablespoons flour.

Serve with sour cream and applesauce.

Contributor: pat ciesla

Corn Latkes

A wonderful variation. Latkes are supreme in versatility.

* 2 eggs
* 1 can cream-style corn, (8- 1/2 ounces)
* 1/3 cup cornmeal
* 1/3 cup all-purpose flour
* 1 tablespoon sugar
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt, or to taste
* Oil for frying

Method

In a medium bowl, beat the eggs. Add the corn and stir until combined.

In a medium bowl or on a piece of waxed paper, stir together the cornmeal, flour, sugar, baking powder and salt.

Stir the cornmeal mixture into the creamed corn, until combined.

Pour the oil, 1/4- inch deep into a large skillet. Heat the oil over medium-high heat until it bubbles when a little cornmeal is dropped in.

Drop the batter 2 tablespoonfuls at a time into the oil (leave a lot of room between them because they spread). Cook until browned on bottom; turn and cook until browned on second side (turning may be a little tricky since the batter is not completely dried on top.) Drain on paper towels.

For a nice variation, you can add 1/4 teaspoon ground nutmeg to the batter.

Yield: 12- 3 inch Latkes

Serves 4-6

Happy Hanukah!

Contributor: pat ciesla

—

http://www.inmamaskitchen.com/FOOD_IS_ART_II/food_history_and_facts/Jewish_Cooking.html

Eggplant and Green Pepper Kugel

* 1 eggplant,large
* 1/2 cup salt
* 3 tablespoons olive oil
* 1 onion, chopped
* 1 green pepper,sweet,chopped
* 2 tablespoons pine nuts
* 2 tablespoons basil,fresh,chopped
* 2 eggs,slightly beaten
* 1 matzoh cracker,crumbled
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1 tablespoon margarine

Method

Preheat oven to 350°F.

Peel eggplant, then dice into 2 inch cubes. Simmer with salt in water to cover in medium-size saucepan 20 minutes to tender. Drain. Mash in large bowl.

Meanwhile, heat oil in medium-size skillet over medium heat. Add onion, pepper and pine nuts, and cook until tender, about 8 minutes. Add to eggplant in bowl. Stir in basil, eggs, matzoh, salt and pepper. Scrape into greased small casserole. Dot with margarine.

Bake in preheated moderate (350’F) oven for 35 minutes to heat through.

Contributor: pat ciesla

Potato Latkes

The Latke debate is whether or not to squeeze out excess water. Barbara feels this removes the starch which makes them adhere, and doesn’t squeeze them. She also came up with the idea that she would leave the skin on and found that the latkes were crisper when the skin was not peeled away. If you prefer them softer, peel the skin.

* 3 medium potatoes (Idaho or russet), unpeeled
* 1 medium onion, grated
* 3 large eggs at room temperature
* 1/4 cup matzoh meal
* 1 tablespoon flour
* Salt to taste
* Freshly milled black pepper to taste
* Peanut oil for frying

METHOD

Grate potatoes on large openings of box grated into a bowl.

Mix in onion. Add eggs, matzoh, flour, salt and pepper. Mix well.

Heat skillet large enough to hold potato mixture. When pan is hot, pour in enough oil to cover bottom of frying pan by 1/2 to 3/4 inch. click for note

Drop in potatoes by the heaping tablespoon. Cook until golden brown, about 2 - 3 minutes. Turn and repeat on other side.

Drain on paper towels. Latkes are traditionally served with apple sauce and/or sour cream.

Serves: 6

This recipe from www.inmamaskitchen.com

Contributor: Barbara Paley-Israel

Sweet Potato Latkes

* 2 medium sweet potatoes (1 pound), peeled and shredded
* 2 medium scallions, finely chopped
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 egg, slightly beaten
* 1 cup sour cream

Method

Preheat oven to 400°F.

Lightly mix together all ingredients except for the sour cream.When well mixed, drop by teaspoonfuls onto a lightly greased cookie sheet. Flatten slightly with the back of a spatula.

Bake in preheated 400°F oven or 12 to 15 minutes, turning once. They should be golden brown. To serve, top with sour cream.

Yield: about 30 small latkes.

Contributor: Barbara Paley-Israel

Sweet Potato-Turnip Latkes

“Turnips add just enough bite to take the sweet edge off and give these latkes a sophisticated flavor. For Chanukah.

* 1 pound sweet potatoes (2 medium or 1 large)
* 1/2 pound turnips (1 large)
* 1/2 cup minced shallots
* 1 teaspoon salt
* Freshly ground black pepper
* 1 egg
* 6 tablespoons unbleached white flour
* Extra virgin olive oil or coconut oil, for frying

Method

Preheat the oven to 250°F.

Peel the sweet potatoes and turnips. Grate the vegetables, using the grating blade on a food processor or the large holes on a box grater. You should have about 6 cups.

Steam the vegetables for 2 minutes, until just tender and slightly moistened. Transfer to a medium bowl. Add the shallots, salt, and a sprinkling of black pepper. Stir in the egg and flour.

Form a heaping tablespoon of batter into a patty by hand. (Do not overwork.) Repeat with he remaining batter to make 12 latkes. Place them on a large plate.

Warm a thin layer of oil over medium-high heat in a large, heavy-bottomed or nonstick skillet until it feels hot when your hand is held 1 inch above the pan. Lay 4 or 5 latkes in the oil, being careful not to overcrowd the pan. Cook until golden, about 4 minutes.

Flip to the other side, pressing down the patties with a spatula to flatten slightly. Cook until golden, another 2 minutes or so. Continue with the remaining latkes, adding more oil to the pan between batches as necessary. Spread on a baking sheet and keep warm in the oven until you are ready to serve.

Makes twelve 4-inch-diameter pancakes.

Reprinted with permission from © Myra Kornfeld, The Healthy Hedonist: Holidays, published by Simon and Schuster click for book review

http://www.inmamaskitchen.com/FOOD_IS_ART_II/food_history_and_facts/Jewish_Cooking.html

Passover Rolls

These rolls are suitable for Passover because of the use of Matzo.

* 1 cup water
* 1/2 cup oil
* 2 cups medium matzo meal
* 4 eggs
* 1 tablespoon sugar
* 1 teaspoon water

METHOD

Preheat oven to 325°F.

Boil water and oil together. While boiling stir in matzo meal. Remove from heat.

Beat eggs. Combine with sugar and water. Vigorously stir egg mixture into water. Put mixture in refrigerator until it hardens. Then shape into balls.

Cook in preheated 325°F oven for about 1 hour.

recipe from www.inmamaskitchen.com

Contributor: Lior Moore

Zucchini-Potato Matzoh Pancake

Grated zucchini is one of the baker’s best friend and it is happy to let other flavors dominate.

* 4 medium zucchini, coarsely grated
* 2 large potatoes, previously cooked, and mashed
* 3 eggs, lightly beaten
* 3/4 - 1 cup matzoh meal
* Salt & freshly milled black pepper to taste

Method

Combine all ingredients seasoning with salt and pepper to taste. Heat a lightly oiled griddle or heavy large fry pan and drop batter in by spoonfuls. Cook until brown, then turn to cook the other sides until both are golden-grown. This takes abou t3 - 4 minutes per side.

These can be served with almost any topping whether dairy, such as sour cream, or a sweet jam.

Yield: About 15 large pancakes. These can also be made smaller and served as appetizers.

Contributor: Leah Kaplan

Beet Soup with Semolina Balls - Jewish Iraqi

This beet soup is Jewish as influenced by Iraqi cooking. The use of semolina is classically Middle Eastern.

* 3 cups warm water
* 1/2 kilo (1.1 lb.) semolina
* 6 cups chicken broth
* 3 - 4 large beets, cubed
* 3 tablespoons sugar
* 1/2 - 1 cup fresh lemon juice (to preference)
* 1/2 pound ground beef
* 2 onions, chopped
* 1 cup chopped celery leaves
* Salt and pepper, to taste

METHOD

Salt water and pour it into a bowl. Sprinkle semolina into water and mix to combine. It will be very liquid. Let stand for about 20 minutes.

In a non-reactive pot, mix together broth, beets, sugar and lemon juice, using the amount of lemon according to your preference for tartness. Add salt and pepper, to taste. Bring to a boil, reduce flame, and cook for about 40 minutes.

Mix meat with onions and celery. Season with salt and black pepper.

After letting semolina stand for 20 minutes, shape into balls 3 to 4 inches in diameter. Using the finger to open a hole, stuff each with meat mixture then close ball to seal.

Add semolina balls to the pot, and cook for another 15 to 20 minutes.

Serves: 4 - 6

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

Jewish Polish Beet Soup

This is not a complicated soup, and it rewards you with the taste of beets enlivened with lemon. It is flexible, so suit your taste

* 4 to 5 large beets
* Juice of 1 - 2 lemons
* 1 to 2 potatoes, quartered
* 1 onion, chopped
* 1 cup (approximate) chicken stock
* 2 tablespoons sugar
* 2 tablespoons fresh dill, chopped (optional)

METHOD

Scrub beets. Cover with water and boil with juice of 1 to 2 lemons until soft, about 40 minutes. Remove from the water. Let cool slightly, peel and dice.

Return diced beets to water. Add onion and potatoes. Stir in chicken stock and sugar. Adjust the sweet and sour to your own taste with more or less sugar and lemon. Sprinkle chopped dill over soup when ready to serve.

Serves: 4

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

Green Passover Chicken Soup with Dumplings
from the beautiful work, The Book of New Israeli Cooking by Janna Gur

* 1 kg (2 lb 4 oz) chicken and turkey parts and bones
* 2 onions, chopped
* 1 celery root, diced
* 3 celery stalks, diced
* 3 tablespoons oil
* 1/3 cup dill, chopped
* ½ cup fresh coriander, chopped
* 1/3 cup fresh parsley, chopped
* ½ kg (1 lb 2 oz) fresh or frozen broad (fava) beans
* 2 potatoes, diced
* 2 leeks, white part only, sliced
* 1 level tablespoon turmeric (optional)
* Salt and freshly ground white pepper
* Knedlach (recipe below)

Method

Prepare the soup: Brown the bones with the onions and celery root and stalks in a saucepan with some oil. Add 3 liters (3 quarts) of water, the dill, coriander and parsley. Bring to a boil and cook for about one hour. Strain and retain the broth.
Add the beans, potatoes and leeks to the broth and bring to a boil. Season and cook for 45 minutes over a low-medium heat until the vegetables are tender.

The Chicken Knedlach (Dumplings)

* 250 g. (9 0z) chicken breast, ground
* 1 cup matzo flour
* 2 eggs
* 2 tablespoons oil
* 2 cloves garlic, crushed
* 3 tablespoons fresh coriander, chopped
* Salt and freshly ground white pepper
* ½ cup chicken stock or water

Prepare the dumplings: Mix the ingredients and refrigerate for 30 minutes.

Before serving: Bring the soup to a boil, form small balls of the dumpling mixture using two spoons or your hands, and slide into the boiling soup. Cook for 20 minutes and serve.

Serves 8 - 10

Note: Clear chicken soup with matzo dumplings is the most popular starter for the Seder meal and one of the few Ashkenazi dishes to be adopted in practically every household. This recipe uses spring greens but the dumplings can be served in a clear chicken soup.

Reprinted with permission from Al Hashulchan Gastronomic Media, Ltd. The Book of New Israeli Food, by Janna Gur, published by Schocken Books click for book review

Dandelion Soup (Jewish Sephardic)

Jewish cooking has many varieties, depending on the country of origin. Sephardic cooking indicates one of the peoples in the Mediterranean area - Spanish, Italian, Greek, Turkish to name a few. This soup is a wonderful springtime use of dandelion, an under used green that is rich in nutrients.

* 1/4 pound dried chick-peas
* 1/4 pound dried white beans
* Water for soaking
* 1/2 pound corned beef
* 2 tablespoons cooking oil
* 1/4 pound garlic beef sausage
* 8 cups water
* 2 cloves garlic, finely chopped
* 2 tomatoes, chopped
* 1-1/2 teaspoons ground cumin
* 2 potatoes, peeled and diced
* 1/2 pound chopped dandelion greens or spinach
* 2 to 4 tablespoons margarine
* 1 cup croutons

METHOD

Soak chick-peas and beans overnight in water. Drain. Set aside.

Heat oil in large pot. Sauté beef in oil. Add sausage. Sauté until cooked. Remove from pot and slice sausage. Set aside.

Pour water in pot. Put in reserved beans, garlic, tomatoes, cumin and potatoes. Simmer 3 hours or until chick-peas and beans are tender.

Melt margarine in a skillet, add meats and greens on high heat.

Stir, toss greens well until wilted. Add with meats to soup. Cook 15 to 20 minutes.

Serve with crisp croutons.

Serves: 6 - 8

Contributor: Lior Moore

http://www.inmamaskitchen.com/FOOD_IS_ART_II/food_history_and_facts/Jewish_Cooking.html

Israeli Coffee Chicken

This chicken is equally good when served hot or cold.

* 1 large chicken, cut up
* 3/4 cup coffee
* 1/3 cup ketchup
* 3 tablespoons soy sauce
* 3 tablespoons lemon juice
* 1 tablespoons olive oil
* 2 tablespoons sugar

METHOD

Preheat oven to 350°F.

Mix liquids and sugar in small pot. Bring to a boil. Reduce heat and simmer 5-10 minutes to reduce.

Pour over chicken in shallow baking dish and bake at 350° F, uncovered, for 1 hour. Baste frequently.

Serves: 4

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

Spinach with Pine Nuts and Raisins

When you see pine nuts and raisins, you see a classic Italian preparation for spinach. This is suitable for Passover or Easter and is a delicious side dish to lamb.

* 1/3 cup dried seedless raisins
* 2 10-ounce bags whole-leaf spinach
* 3 tablespoons olive oil
* 4 cloves garlic, crushed
* 5 tablespoons pine nuts
* 2 tablespoons butter
* 2 tablespoons Parmesan cheese

METHOD

Soak raisins in water to cover for 20 minutes or until plump. Drain and pat dry.

Wash and drain the spinach well. Tear leaves with your hands, roughly into thirds.

Heat oil over medium heat. Stir in garlic and sauté for 3 - 4 minutes. Do not burn.

Add raisins and pine nuts, and cook for 4 more minutes. Swirl in butter. When melted, add spinach, stirring well to combine. Cook for another 2-4 minutes or until spinach has cooked down. Top with Parmesan.

Serves: 4 - 6 as side dish

recipe from www.inmamaskitchen.com

Contributor: Joan Glick

Carrot Pudding (Suitable for Passover)

* 4 carrots
* 1/2 cup blanched almonds
* 3/4 cup sugar
* 4 eggs, separated
*
* Zest of 1 lemon 1 tablespoon sweet red wine
* Vegetable oil and matzoh meal for preparing baking dish

Method

Preheat oven to 325°F.

Grate carrots on the fine holes of a grater. Grind almonds until powdery - a coffee bean grinder is perfect for this, or you can use a food processor.

Beat sugar and egg yolks until light and thick. Stir in carrots, ground almonds, lemon zest and wine.

In a separate bowl, beat egg whites until they form stiff peaks. Fold them gently into carrot mixture.

Lightly oil a 6 cup casserole and coat with matzoh meal. Pour in pudding and bake in preheated 325°F oven until firm and golden brown on top, about 50 - 60 minutes.

Contributor: Leah Kaplan

Pepper and Apple Salad

This is an Ashkenazi Jewish recipe. The pepper isownderful with apples - many opeople use a bit when making the basic apple pie.

* 1/2 cup olive oil
* 2 sliced onions
* 8 peppers (all colors)
* 1 tablespoon minced garlic
* 2 tablespoons honey
* 1/2 cup white dry wine
* 1/4 cup balasmic vinegar
* 4 green apples (sour) - cubed

METHOD

Heat oil in an heavy pot and fry onions for 5 minutes. Add pepper and garlic. Fry for 3 minutes. Add wine, vinegar, apples and cook for 10 minutes on low heat. Cool. Serve the day after.

Serves: 4

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

Jewish Fig and Honey Spread

Though the classic use of this fig and honey spread is on bread, we mixed it into some plain yogurt and it was sublime. Experiment.

* 2 cups finely chopped dried figs
* 2 naval oranges, finely chopped or ground
* 1 cup sweet red wine
* 1 cup honey
* 2 cinnamon sticks

METHOD

Combine all ingredients in a saucepan. Simmer, stirring occasionally until mixture is thick and jam-like. Cool and store in refrigerator until needed. Spread on sliced challah, or toasted bagels.

Yield: About 4 cups

this recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

http://www.inmamaskitchen.com/FOOD_IS_ART_II/food_history_and_facts/fig_walk.html

Figs - Recipes, History & Facts

The Sensuous Fig

by Margaret E. Walker

The fig tree is the symbol of abundance, of fertility, of sweetness. Anyone who has had a fig tree knows that it appeals to the birds. Garden stores sell netting to protect the tree, but the fig tree is so abundant with the fruits it offers that there is no reason to NOT share with the birds.

People in temperate climates plant fig trees. Many in colder climates have been known to bring the tree indoors during the winter dormant season, its roots wrapped in burlap. We love this tree.

Figs -Genus
French, figue; German, feige; Italian fico; Latin, ficus; Greek, sykon

The Moraceae consist of Figs ficus carica, Mulberries morus alba, rubra, nigra and macroura and the Che cundrania tricuspidata. Ficus Carica, the common fig tree, is a member of the mulberry family, with distinctive lobed palmate leaves and pear-shaped fruit - green, brown or purple with a thin to moderately tough skin covering a fleshy inside. It hardly seems possible that these three fruits can be related but here we have another of nature’s mysteries. The trees and leaves all have similarities but the fruits are quite different.

Figs in History

Figs appear in the earliest recorded history. When Cato advocated the conquest of Carthage, he used as his crowning argument the advantage of acquiring fruits as glorious as the North African figs, specimens of which he pulled from his toga as exhibits in the Roman Senate. These fruits have become so popular in America that many varieties - purplish, brownish and greenish-are grown in profusion.

Of the three members of the Moraceae family, the fig has spread most widely. It was first recorded in the tablets of Lagash in Sumer (2738-2371) BC and has since appeared in the recorded history from Egypt to Greece, where it was a staple food of both rich and poor. The fig was such a staple food that Egyptian armies are recorded as having cut down the figs and vines of their enemies, and whole baskets of figs have been discovered among the tomb offerings of dynastic kings. Homer wrote of figs when he described the orchard of Alcinous, visited by Ulysses, which featured figs, olives, pomegranates, apples and pears. The poet Alexis of Thuria in the 4th century celebrated the fare of the average Greek which included “that God-given inheritance of our mother country, darling of my heart, a dried fig.” Cleopatra ended her life with an asp brought to her in a basket of figs.

The fig probably originated in Asia Minor, and has been highly regarded from the earliest times as a major contributor to the diets of many countries. Figs were one of the crops that became known in China during the T’ang dynasty which rose to power in the 700’s BC. Its importance in Hellenic culture and economic life is second only that that of the grape and the olive.

Pliny the Elder (AD 23 - 79) records several stories about fig trees in Rome. He asserts that a sacred fig tree grows in the Roman Forum. Alluding to the myth that Rome was founded by the twins, Romulus and Remus, who suckled on a she-wolf, Pliny tells us that, “This tree is known as Ruminalis because the she-wolf was discovered beneath it giving her teats (rumis in Latin) to the infant boys.”Another fig tree grows in the Forum where a chasm had opened up. Soothsayers had predicted that only by throwing Rome’s greatest treasure into the chasm, would it be filled. Marcus Curtius, mounted on his noble steed, asserted that he would fill the hole with the greatest treasures - virtue, a sense of duty, and his own death. He leapt into the hole and the earth closed around him. According to legend a self-seeded fig tree sprouted here.

In the first half of the sixteenth century, the fig was brought to England by Cardinal Pole, a few years before Cortez introduced the tree to Mexico. Fig trees reached North America in about 1790.

Fig (Ficus) Trees

The tree is deciduous with large, rough textured leaves which have three lobes. We have all seen these leaves tailor-made to cover parts of statues. I am not sure whether this was to preserve the dignity of the statue or that of the viewing public, or perhaps it was only a reflection of the old Biblical story of Adam and Eve. The tree tolerates a wide range of temperatures, making it suitable for cultivation in a wide variety of landscapes and climates. Hot dry summers and cool moist winters are perfect for a thriving fig tree.

In Australia there are also number of wild fig trees, the largest of which is the Morton Bay fig which grows a huge canopy of glossy green leaves that covers a massive grey trunk and huge spreading roots. The fruits are small and hard but loved by the bird population. With its smooth grey arms widespread, it easily supports the weight of climbing children. In spring with its leafy canopy it can be a hiding place from which children can peep outwards at the world. In autumn, it gives a wonderful crop of fruit to be eaten fresh or preserved for later pleasure. I had a wonderful fig tree, when I lived in Murray Bridge. Its branches spread so wide and strong that I could sit perched in the upper branches to seek out its fruit, at just the right state of ripeness, for fig jam. I picked the figs when the bottom two thirds of the fig was a pale shade of bronze and the top one third at the stem end was still green.

The jam was more likely to set well, and not be too dark. If the fruit was left to hang on the tree for any longer, I would find that the ants had invaded the centre of the fruit in order to pollinate others.

Now I don’t know about you, but I always picked my figs before the birds had a chance to damage them, which meant being quite precise about the extent of ripening. It’s not that I begrudge the birds a feed, but the idea of allowing the birds to eat the delicious things smacks of wicked waste. Though the Egyptians packed baskets of figs among tomb offerings , I prefer to make them into preserves and see them sit in bronze glory on my pantry shelf, or better still put spoonfuls of the sweet sticky stuff on my hot buttered toast for breakfast.

Figs - health, properties and propagation

The Egyptians, being preoccupied with their digestion, had a habit of fasting. The fig, having mild laxative properties, appealed to them as food which was delicious as well as good for them. Figs are rich in calcium, iron, phosphorus and potassium. Vitamin C and the B group vitamins are also present in small quantities. They are also high in fibre. Figs have the highest overall mineral content of all common fruits. A 40 gram (1/4 cup) serving provides 244 mg of potassium (7% of the DV), 53 mg of calcium (6% of the DV) and 1.2 mg of iron (6% of the DV). Figs are fat-free, sodium-free and cholesterol-free.

Ants are great pollinators. Because the fig, actually the flower of the fig tree, attract ants through the small opening in the end of the fruit. The ants go in search of the sweetness offered, picking up pollen on their feet. This is brought to the next fruit.

The trade caravan routes of old spread figs far and wide, although possibly not as far and wide as the bird population of the world has managed to do over the centuries, with their propensity for eating the seeds through one end and popping them out of the other end with a little dose of fertilizer to ensure their survival in a new place.

Figs are among the tastiest and most versatile of fruits, happy in company with wine, honey, sugar, thin proscuitto, sweet spices such as ginger, cinnamon and cloves and the sharpness of lemon and orange.

Figs in the Bible

The Bible abounds with mentions of figs. “The fig tree putteth forth her green figs, and the vines with the tender grape a good smell. Arise, my love, my fair one, and come away.” —Song of Solomon 2: 13.

“And they sewed fig leaves together, and made themselves aprons. And they heard the voice of the Lord God walking in the garden in the cool of the day.” Genesis 3:7

“They shall sit every man under his vine, and under his fig tree.” Micah 4: 4

Fig Recipes Collection :

* california fig-orange muffins
* dried fig and toasted almond “pesto” - from Viana La Place
* fig kebabs
* pork medallions with honey-glazed figs & apples
* salmon with caramelized onion and fig
* Moroccan Lamb tagine with Figs and Apricots
* rosemary chicken with fig-orange sauce
* fig and lemon chicken
* figs with greens salad
* figs with roquefort & marsala wine in pomegranate syrup
* fig jam
* fig chutney
* figs, pickled - this preserve uses under-ripe figs
* Baked Yams with Orange & Figs
* fig and almond roll
* spiced figs
* gingered fig preserves
* Jewish fig and honey spread
* fig and rum dessert syrup
* Jewish fig compote
* fig and coconut balls, half cookie, half candy
* fig fruit cake
* fig and raisin pudding
* fig and walnut coffeecake
* fig bars
* figs stuffed with almonds
* cudureddi - Sicilian fig cookies
* christmas fig cookies
* fig and oatmeal cookies
* baked figs
* egyptian fig cakes
* figs with mascarpone
* Sweet Ricotta Stuffed Figs (Dessert)
* Grilled Figs With Cinnamon Whipped Cream
* Gingered Fig Confections
* zabaglione gelato with figs

http://www.inmamaskitchen.com/FOOD_IS_ART_II/food_history_and_facts/Jewish_Cooking.html

[Many more recipes on this index page]

Jewish Honey Candies

Honey candies are popular Ashkenazic Passover, Purim and Hanukkah treats. The basic recipe is varied by adding poppy seeds, sesame seeds, matzoh, carrots, or spices. When ground ginger is added, the candy is called “ingberlach” (”ingber” is the Yiddish word for ginger). When the ginger is omitted, the candy is sometimes called “pletzlach” (board), because it is spread into a thin layer to cool. Since honey syrups absorb moisture from the air, it is advisable not to make this candy on a humid day.” Lior Moore

* 1 cup sugar
* 2 cups honey
* 4 to 6 cups finely chopped walnuts, pecans, or almonds

METHOD

Cook sugar and honey over medium-low heat, stirring frequently with a wooden spoon, until sugar dissolves, about 10 minutes.

Gradually add nuts, and continue cooking, stirring frequently and being careful not to burn syrup, until mixture is very thick and reaches the soft-crack stage. The candy will remain chewy at this stage; if it reaches hard-rock stage it turns brittle.

Spoon the mixture onto a wet board or oiled baking sheet and spread to 1/4 to 1/2 inch thickness. Let cool until firm but not hard, about 10 minutes.

Using a sharp knife dipped into hot water, cut into squares or diamonds. (The mixture can also be dropped by spoonfuls onto oiled baking sheets.) If desired, wrap individual squares in plastic wrap or waxed paper. Store in an airtight container at room temperature.

This recipe from www.inmamaskitchen.com

Contributor: Lior Moore

Orange Ginger Passover Cookies

A wonderful Pesach recipe.

* 1 1/3 cup sugar
* 2 tablespoons potato starch
* 12 tablespoons unsalted pareve passover margarine, room temperature
* 1 tablespoon ground ginger
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 2 tablespoons fresh orange juice
* 2 large egg yolks, room temperature
* 2 cups matzo cake meal

Method

Preheat oven to 375°F . Line cookie sheets with parchment paper.

Using a food processor, combine sugar and potato starch and process until sugar is finely ground. Put in softened margarine and spices. Process to combine well, then put in egg yolks and orange juice. Process, pulsing, until blended.

Add matzo flour and pulse until perfectly combined. The mixture should now be dough-like.

Remove dough and shape into balls, 1 1/4” in diameter. Roll each ball in sugar and put on prepared cookie sheets. Press down on the the balls with a spatula to flatten into cookies about 1/8” thick.

Bake in preheated oven on middle shelf for about 15 minutes, or until golden brown. Slide the cookies, still on the parchment onto wire racks to cool.

Contributor: jane levin

Jewish-Italian Risotto with Raisins (Riso coll’Uvetta)

This is an Italian Jewish dish from Venice served at Chanukah.

* 3 cups top quality chicken or beef broth
* 4 tablespoons extra virgin olive oil
* 1 clove garlic, minced
* 1 tablespoon fresh parsley, chopped
* 1 1/2 cups Arborio or Carnaroli rice
* 1/2 cup seedless dark raisins
* 1/2 teaspoon salt or to taste
* Freshly milled black pepper to taste

Method

Bring broth to a boil in a large saucepan. When boiling, immediately lower heat to lowest setting, cover and keep warm. Liquid used in risotto should always be warm.

Heat oil in large skillet. Add garlic, parsley and rice. Cook over high heat, stirring with wooden spoon, until garlic begins to discolor and rice is toasted and opaque. This will not take more than 3 to 4 minutes.

Stir in a 4 to 6 ounce ladleful of stock and cook, stirring until the liquid is absorbed. Add another ladleful of hot broth, along with raisins and salt, and continue to cook stirring all the while. Continue adding ladles of broth cooking, uncovered and always stirring over medium high heat until rice is done - about 15 - 18 minutes in all.

Taste for seasoning and adjust if necessary. Serve hot or at room temperature.

Serves: 6

Contributor: Eric Simons

Sweet Potato Encrusted Chicken

This is the winning recipe from the SIMPLY MANICHEWITZ cookoff held in New York City on February 1, 2007. Read about the cookoff

* 1 (6oz.) box Manischewitz® Sweet Potato Pancake Mix
* 1 teaspoon Manischewitz® Poultry Seasoning
* 6 boneless, skinless chicken breasts
* 1 1/2 cup Manischewitz® Apricot Preserves
* 3 tablespoons Manischewitz® Premium Niagara White Grape Juice
* 1 garlic clove, minced
* 1 jalapeno pepper, seeded and minced
* Manischewitz® Extra Virgin Olive Oil Cooking Spray

Method

Preheat oven to 350 degrees F. Prepare a 13” x 9” glass baking dish with cooking spray. Combine sweet potato pancake mix and poultry seasoning in a shallow dish. Dredge chicken breasts through mixture, turning to coat thoroughly. Place in prepared baking dish. Place in oven and bake 30-40 minutes or until internal temperature is 175 degrees F. Meanwhile, in a small saucepan, combine apricot preserves, grape juice, garlic and pepper. Cook over low heat until mixture is heated through.

To serve: Place chicken breasts on serving platter. Drizzle 1/4 cup sauce over breasts and serve remaining sauce on the side for dipping.

From Candace McMenamin - Lexington, SC
Serves 6

Savory Stuffed Mushrooms

This recipe was a finalist in the First SIMPLY MANISCHEWITZ Cookoff, held in New York City on February 1, 2007. Read about the cookoff.

* 12 whole white mushrooms (large package)
* 4 matzo balls from Manischewitz® Matzo Balls in Broth
* 1 small onion, diced
* 1/4 cup Manischewitz® Blackberry Wine
* 2 tablespoons garlic - minced in water
* 3 tablespoons grated parmesan cheese
* Paprika – for garnish (few shakes)
* Green leafy lettuce - for garnish
* Salt
* Pepper

Method

Turn oven on to broil. Remove stems from mushroom caps. Dice stems and put aside. Rub mushroom caps with olive oil and sprinkle with salt and pepper. Place caps on a foil lined baking sheet and broil cup side down for 5 minutes. Turn mushroom caps over, lower oven to 375 degrees F and put aside until stuffing is complete.

Stuffing: In a large skillet sauté onions over a medium heat until lightly brown. Add mushroom stems and garlic. Continue to cook on med/low for 5 minutes. Cut matzo balls into quarters and pulse in food processor with a metal blade until broken up. Then add to skillet. Add wine and deglaze pan. Wine will reduce until fully incorporated into mixture. Remove from heat. Mix in cheese. Place a spoonful of the mixture into each mushroom cap. Sprinkle tops with paprika. Bake for 20 minutes. Serve warm.

From finalist Laura Diamond of Apopka, Fl

Slow Cooker Tzimmes

* 1-2 sweet potatoes
* 6 carrots, sliced
* 1 potato, peeled and diced
* 1 onion, chopped
* 2 apples, peeled and sliced
* 1 butternut squash, peeled and sliced
* 1/4 cup dry white wine or apple juice
* 1/2 pound dried apricots
* 1 tablespoon ground cinnamon
* 1 tablespoon apple pie spice
* 1 tablespoon maple syrup or honed
* 1 teaspoon salt
* 1 teaspoon ground ginger

Method

Combine all ingredients in large slow cooker, or mix all ingredients in large bowl and then divide between two 4- or 5- quart cookers.

Cover. Cook on Low 10 hours.

Serves: 6 - 8

Note: This is a special dish served primarily on Jewish holidays, such as Rosh Hashanah and Passover. The sweetness of the vegetables and fruit signifies wishes for a sweet year.

Reprinted with permission from the cooking calendar Fix-It and Forget-It by Phyllis Pellman Good, © Good Books, published by Andrews McMeel click for calendars

Mandel Bread (Mandelbrot)

This is similar to the Italian twice-baked biscotti. They are called kamishbrot in Ukraine. It is a favorite cookie of the Ashkenazi Jews.

* 2 cups flour
* 1 teaspoon double acting baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 4 ounces sweet butter, softened
* 1 cup sugar
* 3 eggs
* 1 teaspoon lemon zest
* 1 1/4 teaspoons vanilla
* 1/4 teaspoon almond extract
* 1 1/2 cups chopped almonds, toasted

METHOD

Sift together flour, baking powder, baking soda and salt. Set aside. Using an electric mixer with paddle attachment, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add zest, vanilla and almond extract. Add flour mixture and almonds while the machine is on low speed until dough is formed. Scrape sides of bowl with a rubber spatula as needed. Remove from mixing machine and divide into thirds.

Preheat oven to 325°F. Grease & flour a baking sheet.

With hands floured, form each portion of dough into a flat log 10 inches long and 2 inches wide (approximately). Bake logs in a preheated 325° F oven for 30 minutes. Remove from oven and allow to cool for 10 minutes.

Using a serrated knife, cut logs crosswise, diagonally into 3/4 inch slices. Place slices on baking sheets and bake in the 325°F oven for 5 minutes. Remove and turn each cookie over and bake for 5 minutes more or until pale golden.

Cool and store in airtight containers.

Yield: About 3 dozen cookies

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

http://www.inmamaskitchen.com/ITALIAN_COOKING/RISOTTO.html

How to Cook Risotto
Risotto Recipes

by Diana Farrell Serbe

Risotto achieves what few dishes can accomplish. Risotto is essentially a peasant dish and, as such, it is is one of the world’s most satisfying comfort foods. But risotto is flexible and can be dressed up in fine clothes and then it is as elegant as it is comforting. You can cook risotto as a simple accompaniment to hearty fare, or you can cook risotto with any number of ingredients nestled in its grains, and make it the main course of a meal.

With saffron gilding each grain in golden hue, risotto starts a meal with splendor. But risotto absorbs many flavors and can be the final touch to a meal with satisfying sweet tastes.

To hit the heights of risotto glory, one must know how to cook risotto. Once you understand the reasons, it is very simple and you will know how to cook risotto like a chef.

The origins of risotto are not recorded. It is, however, a staple throughout northern Italy and is grown extensively in the Veneto, Lombardy and Emilia-Romagna. It is categorized in four groups according to length and form of the grain as well as the cooking time. This incorporates the smallest which cooks in 12 to 13 minutes up to semifino, fino and superfino which cooks in 16 to 20 minutes. Superfino is the considered the perfect rice for risotto. Surprisingly, in Italy rice is equated with wine in having vintage years, a concern that goes beyond the average taste. Many risotto dishes could be considered piatti poveri ( poor people’s dishes) as risotto has been cooked with almost every conceivable addition, from frog’s legs to sausage, from flowers and vegetables to the classic Milanese risotto with saffron.
How to cook Risotto
Types of Rice Used to Cook Risotto
In the world of rice, there are as many varieties as there are thumbprints on this earth. That may be a small exaggeration, but there are infinite varieties and only those short-grained rices specific to risotto should be used. The three main risotto types are:

Arborio - the most readily available rice, Arborio makes a light risotto and is especially good if you want the soupy texture.

Carnaroli - this has a very high starch content and it is starch that makes risotto creamy. It’s center stays firm even when absorbing a lot of liquid.

Vialone Nano - these grains are the shortest and it is said to be the most absorptive of all the rices.

The Broth Used to Cook Risotto
Risotto is versatile. Through its long history in Italy as both peasant dish and rich man’s feast, risotto has been cooked with ingredients such as frogs legs, marrow, and calves lungs. While we may eschew such ingredients today, risotto remains versatile, but before we even think of a grain of rice, we must think about the broth we will use in the risotto. The very soul of all Italian cooking is to use quality ingredients, and this is even more important in a risotto - so important that we will not use the word stock, but call it broth. This broth will infuse every grain of rice and you will want the best broth possible. As always, there is nothing like the broth made at home, but lacking that find the best prepared broth possible. Before you start to cook the risotto, bring the broth to a boil on the back burner of the stove. Once boiling, turn the flame to the lowest setting possible just to keep it warm. Using cool liquid would stop the risotto from cooking. You are being kind to the rice.

The Flavor base of risotto
In Italian a flavor base is called a soffritto. Chopped onion is the most commonly used flavor base for risotto. Cook the onions gently in either butter or oil, or a combination of both. Mixing the two will prevent the butter from burning while giving the sweetness of butter to the risotto. Never, never burn the onions. Burning the onions is equivalent to abusing the risotto, and in a kitchen court, risotto abuse would condemned the cook to a life without risotto.

- How to Cook Risotto: 1 - Toasting the Rice
Unlike boiled rice which is dumped into boiling liquid, risotto begins its journey to perfection by being lightly toasted in the hot oil and/or butter. This step, called the tostatura, seals the rice and maintains its chewy quality. The creaminess of risotto does not come from falling apart rice as we shall see in the next critical step. The toasting step takes only three to four minutes. An experienced Italian chef might test the grains by tossing them against the side of the pan to hear a ping, the confirmation that the grains are pebbl-hard with the starch sealed into the grain - to be released as the cooking contnues..

- How to Cook Risotto: 2 - Cooking the Liquid into the Risotto
Once the grains are toasted and opaque around the edges, liquid is added gradually. Work with ladlefuls of liquid. Never let the risotto dry out, but never pour all the liquid on it. This is to help with the stirring. You cannot properly stir rice that is swimming in water. And you never cover the pot. Cooking without covering the pot also means evaporation and evaporation gives a more concentrated flavor to risotto.

- How to Cook Risotto: 3 - Stirring, stirring, stirring. Why the fuss about stirring?
Stirring the risotto is abusing it slightly. But this is like the gentle spank a mother gives a mischievous child and it is critical. Stirring creates friction on the grains of rice and releases a little of its starch. This is the secret to the creaminess of risotto. We recommend a wooden spoon for stirring as it will help create that friction while a smooth spoon will glide through the grains. If you are a Venetian chef, you can simplify this by tossing the rice upward in a stream from the pot so each grain will bruise another slightly, a kind of free-for-all of grains that results in a stream of evenly flowing risotto. If you are not a Venetian chef, this method is best abandoned and stirring adopted.

Do not be frightened by the dictatorial command to stir, however. You do not need to glue yourself to the side of the pot. You will automatically want to stir when you add liquid. Give the rice a few extra swirls with each addition.

- How to Cook Risotto: 4 - Finishing the Risotto
Risotto release starch and becomes creamy, but it should still have a little bite to it. This is equivalent to cooking pasta al dente. As a final flourish, stir in a little butter and it will be very creamy. Adding butter is classic in Italy.

Now that you know how to cook risotto, you can try any one of these great risotto recipes. There are recipes using vegetables, some with meat, and even a few for dessert. Have fun, eat risotto with a hearty appetite, and don’t forget to stir.

At his restaurants in Toronto, Chef Massimo Capra is renowned for his risotto dishes. We asked him about how to cook risotto and he described it as the “porridge of poor people in northern Italy....Risotto is the ultimate in one-pot cooking, so that’s probably why that pulsates with exuberance in my book. I grew up eating it, and I still treat it somewhat as soul food.”

read Chef Capra’s entire interview read the book review

Risotto Recipes:

* apple and hazelnut risotto
* artichoke & leek risotto with cream from Viana La Place
* champagne risotto with mushrooms
* champagne risotto
* cheese - three cheese risotto
* Risotto with Baby Artichoke Hearts
* asparagus and prosciutto risotto
* risotto with Barolo wine - from Mario Batali
* risi e bisi - a hint of Venice in early spring
* chef capra’s risi e bisi - from Massimo’s Italian Kitchen click for review
* pumpkin risotto with balsamic vinegar
* spinach risotto - risotto ai spinaci
* butternut squash risotto with balsamic vinegar
* squash and walnut risotto with that added crunch
* kale & pumpkin risotto - deep and delicious
* risotto with pumpkin and pancetta - from the great chef, Gordon Ramsay
* risotto nero - black rice from the Veneto Region, a classic Venetian dish
* Saffron & Pea Risotto - the glow of saffron
* tomato, basil and mozzarella risotto
* risotto with fresh vegetables - so nutritious
* riso e pomodoro - that’s tomatoes, of course
* winter squash risotto recipe from the Lombardy region of Italy
* wild mushroom risotto recipe from the Lombardy region of Italy
* Jewish-Italian Risotto with Raisins (Riso coll’Uvetta) from Venice and served at Chanukah
* wild mushroom risotto #2- a variation
* porcini mushroom and truffle oil risotto - oh, that truffle oil
* Wild Mushroom Risotto with Pancetta and Sage
* risotto alla milanese the classic Milanese recipe
* risotto with zucchine - from Italian shores
* Risotto With Fontina, and Gorgonzola Cheese
* Risotto con L’uve alla veneta (Rice with Raisins, Veneto style)
* meat & poultry - Turkey Risotto -holiday leftovers turned glorious
* meat & poultry - chicken risotto
* meat- spinach and sausage risotto
* meat - ham and pumpkin risotto - great for holiday leftovers
* meat and poultry - Turkey and Spinach Risotto - another use of those leftovers
* meat and poultry - sausage and bell pepper risotto
* seafood - quick seafood risotto with long-grain rice - ah, for those moments that we must hurry
* seafood - mixed shellfish risotto
* seafood - lobster risotto with mushrooms
* lobster risotto 2
* seafood - shrimp and snow pea risotto
* dessert - chef capra’s Risotto al Cioccolato (Chocolate Risotto)
* dessert - strawberry dessert risotto

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