When we were kids, we ate fried pies, all the dried fruits and a chocolate pudding one.
I love good pound cake.
Some of the best that I have ever eaten, was the Navy C-Ration in a can, that is good.
I manage to eat one, all alone, with a smear of butter on it and lots of good coffee.
http://www.npr.org/programs/totn/features/2002/dec/recipes/
Dec. 23, 2002 — What comes to mind when you think of the traditional Christmas dinner? Roast goose? Honey-baked ham? Yorkshire pudding? How about egg foo yung? Not everyone, of course, celebrates Christmas. And for many of those who don’t, it’s often been a challenge to find a good meal on Christmas Eve and Christmas Day. And therein lies the story of an interesting and symbiotic relationship.
Talk of the Nation host Neal Conan and two cooking experts discuss the merging of Chinese and Jewish cultures and its affect on American cuisine. Joan Nathan is author of Jewish Cooking in America. And Chinese-American chef Ming Tsai is owner of the Wellesley, Mass., restaurant Blue Ginger and author of Blue Ginger Cookbook.
Ming — winner of the James Beard Foundation’s award for Best Chef in the Northeast in 2002, and star of shows on TV’s Food Network including East Meets West — shares recipes for two of his signature dishes: mushroom and leek spring rolls and red-cooked duck. The recipes are reprinted with permission from Blue Ginger Cookbook (Clarkson Potter, 1999).
Mushroom and Leek Spring Rolls
Says Ming Tsai: “These rolls are a Blue Ginger favorite, developed after a stay in France, where I took my postgraduate degree in leeks. Such a great onion! The rolls are easy to fill and form. Just make sure to drain the filling thoroughly to ensure a dry, cohesive mixture and to seal the rolls well with the egg wash so they won’t break open during frying.”
Makes 10 rolls
2 tablespoons canola oil, plus more for frying the rolls
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh ginger
2 serrano chiles, stemmed and finely chopped
1/2 cup hoisin sauce
2 cups thinly sliced shiitake mushroom caps
2 large leeks, white parts only, well washed and julienned
Salt and freshly ground black pepper
1/2 cup chopped fresh cilantro
1 cup chopped scallions, white and green parts
1 cup bean threads, soaked in warm water to cover until soft, 10-15 minutes, drained well and cut into 2-inch pieces
1 1-pound package lumpia/menlo wrappers or egg roll or spring roll wrappers
1 egg beaten with 1/4 cup water, for egg wash
Heat a wok or skillet over high heat. Add the oil and swirl to coat the pan. When the oil is hot, add the garlic, ginger and chiles and cook until soft, about 2 minutes. Do not allow the aromatics to burn. Reduce the heat to medium, add the hoisin sauce and cook until it loses its raw bean taste, about 3 minutes. Add the shiitakes and leeks and cook until soft, about 6 minutes. Season with the salt and pepper to taste, transfer the mixture to a strainer and with a large spoon press the mixture well to drain it thoroughly. Cool.
Transfer the filling to a medium bowl and add the cilantro, scallions and bean threads. Stir to blend.
Dampen a kitchen towel. Place five wrappers on a work surface with 1 point near you and cover the remainder with the cloth to prevent drying. Place about 1/4 cup of the filling on the wrappers just above the near corners. Bring the corner nearest you up over the filling and roll halfway; brush the edges with egg wash, then fold in the side corners and continue rolling to enclose the filling completely. Roll as tightly as possible. Cover with the cloth and allow the rolls to rest, seam side down; this permits the egg to set. Fill and roll the remaining wrappers, cover and allow the rolls to rest at least 2 minutes.
Fill a fryer or medium pot one-third full with the oil and heat to 350 degrees over high heat. Add the spring rolls 4-6 at a time and fry them until golden, turning as needed, about 5 minutes. Remove them with a slotted spoon and drain on paper towels. Slice the rolls on the diagonal and serve hot with the dipping sauce.
Mint Dipping Sauce
Makes about 1/4 cup
1/4 cup fresh mint leaves cut into thin ribbons
1 teaspoon sugar
1/4 cup soy sauce
Juice of 1 lemon
In a small bowl, combine the mint, sugar, soy sauce and lemon juice. Stir to dissolve the sugar and serve.
Red-Roast Duck With Baby Bok Choy
Ming Tsai says, “This spectacularly fragrant duck dish celebrates Chinese red roasting and French confit making. A red roast, which is in fact a super braise, derives its special character from the use of dark soy sauce (the source of the duck’s “red” color), Shaoxing wine and rock sugar. The duck, red roasted until its meat is velvet, ends up confit-like, but without the stewing in fat that preparation entails. I’ve added baby bok choy and some chile heat to the duck, which underline the dish’s Asian origins and ensure that people who eat it will be very, very happy!”
Serves 4
1 bottle dry red wine
2 cups Shaoxing wine, or 1 cup dry sherry
1 cut dark soy sauce
3 cups soy sauce
4 cups water
1 large duck, about 6 pounds
2 boxes (about 3 pounds) rock sugar, or 2 cups dark brown sugar
1 5-inch piece fresh ginger, cut into 1/4-inch slices
1 whole head garlic, unpeeled and halved horizontally
2 bunches scallions, white parts sliced into 3-inch lengths, green parts sliced 1/8 inch thick
2 star anise
4 Thai bird chiles
2 cinnamon sticks
8 baby bok choy, halved and cored
1. In a large, deep pot, combine the wines, soy sauces, and water. Bring to a boil over high heat and add the duck. If the liquid doesn’t cover the duck, add more water. Bring to a boil again, then reduce the heat and simmer, skimming the liquid until no more scum forms, about 30 minutes.
2. Add the rock sugar, ginger, garlic, long scallion pieces, star anise, chiles, and cinnamon sticks. Stir to dissolve the sugar and taste the liquid for sweetness. It should be pleasantly sweet; if not sweet enough, add more sugar. Place a second pot or stainless steel bowl half-filled with water into the first to keep the duck submerged and simmer until the duck is very tender and almost falling from the bone 2 1/2 to 3 hours. Do not overcook or the meat will come apart. During the last 10 minutes of cooking, add the bok choy.
3. Using a large-mesh spoon, carefully remove the duck and bok choy to a platter and cover with foil to keep warm Strain and skim the stock, return it to the pot, and reduce it over high heat until lightly syrupy, about 20 minutes
4. Transfer the duck to a serving platter and surround it with the bok choy. Glaze the duck with the sauce, garnish it with the scallion greens, and serve.
Cambodian Chicken Soup (Adapted from Sokhen Mao by Joan Nathan)
1 four pound chicken
4 tablespoons Thai Basil
5 - 6 cloves garlic, peeled and crushed
3 stalks lemon grass, crushed
5 - 6 lime leaves
1 teaspoon salt or to taste
2 teaspoons sugar
1. Place the chicken in a soup pot. Add water to cover, about 10 cups. Bring the water to a boil. Add the basil, garlic, lemon grass, lime leaves, salt and sugar to taste. Cover and simmer about an hour, or until the chicken pulls away from the bone.
2. When the chicken is cool enough the handle, pull the chicken meat away from the bone and peel it into strips. Put it back in the chicken and serve with ginger matzah balls
3. Yield: 10 servings
Matzah Balls with Fresh Ginger
(from Jewish Holiday Kitchen by Joan Nathan)
6 tablespoons chicken soup
2 tablespoons chicken fat or melted pareve margarine
2 teaspoons salt or to taste
1 teaspoon freshly grated ginger
2 tablespoons chopped parsley
1 cup matzah meal
4 large eggs
1. In a large bowl, combine all the ingredients except the eggs. Stir in 1 egg at a time with a wooden spoon until all 4 eggs are incorporated. Refrigerate a few hours or overnight.
2. Bring an 8 - 10 quart pot of water to a boil. Add a tablespoon of salt. Wet your hands with warm water and form the mixture into balls the size of walnuts. Drop into boiling water, cover and let simmer 30 minutes, or until the matzah balls are fluffy and floating at the top. Remove with a slotted spoon to bowls of hot chicken soup.
3. Makes about 20 matzah balls.
Brisket in Sweet-and-Sour Sauce (adapted by Joan Nathan from Levana’s Table by Levana Kirschenbaum (Stewart Tabori & Chang, 2002) as it appeared in The New York Times, Nov. 27, 2002)
1 medium onion, peeled and quartered
1 two inch piece fresh ginger, peeled
6 large cloves garlic
1/4 cup Dijon mustard
1/2 cup red wine
1 1/2 cups Coca-Cola or ginger ale
1/2 cup ketchup
1/4 cup honey
1/4 cup cider vinegar
1/4 cup soy sauce
1/2 cup olive olive oil
1/4 teaspoon ground cloves
1 star anise
1 tablespoon coarsely ground pepper or to taste
1 six to seven-pound first-cup brisket, rinsed and patted thoroughly dry
1. Heat oven to 350 degrees. Place everything but the brisket into a food processor, and process with steel blade until smooth.
2. Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 2 hours. Turn brisket over and bake uncovered for one more hour or until for-tender. Cool, cover brisket and refrigerate overnight in cooking pan.
3. The next day, transfer the brisket to a cutting board, cut off fat and cut with a sharp knife against grain, to desired thickness. Remove any congealed fat from the sauce and bring to a boil on top of the stove.
4. Heat oven to 350 degrees. Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes. Serve warm.
5. Yield 12 servings
In Depth
click for moreRead recipes from Joan Nathan for the traditional Jewish dish latkes.
Other Resources
• Get more recipes and cooking information at Ming Tsai’s Web site.
• Visit the Web site for the PBS program ‘Jewish Cooking in America with Joan Nathan’.
• Read ‘Why Jews Love Chinese Food’ from www.NewVoices.org, Nov./Dec. 2001.
• Jewish Food.org has many traditional Jewish recipes submitted by online visitors.
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http://www.npr.org/programs/atc/features/2000/oct/001020.rice.html
Rice Recipes
Can rice be anything other than a side-dish? Commentator Jay Weinstein, a New York chef and writer, shares with us his recipes that make rice a main course.
Seafood Congee (about 90 minutes)
* 2 cups cooked long grain rice (such as basmati, jasmine, Goya, Carolina - not parboiled)
* 1 tsp sesame oil
* 2 Tbs. soy sauce
* 1 tsp. rice vinegar or white wine vinegar
* 2 cloves garlic - chopped
* 16-18 pieces medium shrimp, peeled and deveined
* 1 lb. cleaned squid, cut into one inch pieces, tentacles included
* 16 pieces Chinese fish balls (frozen) or 16 medium scallops
* 8 stone crab claws or frozen “imitation” crab sticks
* 1 chicken, fish, or vegetable bouillion cube
* 4 outer leaves iceberg lettuce, torn into 2 or 3 pieces each
* 2 Tbs. chopped cilantro (optional)
* 2 scallions, chopped
* optional additional garnishes (Asian pickled vegetables, fried marinated gluten, satay sauce, sweet chili sauce, hoisin sauce, shredded fried pork, etc...)
1) In a pot large enough to hold all ingredients, bring 2 qt. water to a boil. Stir in cooked rice, lower heat to medium, and simmer 90 minutes, stirring occasionally, until rice has dissolved and consistency is thick and creamy. Meanwhile, whisk together 1/2 tsp. sesame oil, soy sauce, vinegar and chopped garlic. Pour this marinade over the shrimp, squid, scallops (if using), an crab claws (if using). Toss well.
2) Add lettuce leaves, bouillion cube, crab sticks (if using) and fish balls (if using) to the rice broth. Cook three minutes, then add marinated seafood. Cook 2 minutes more, then remove from heat. Season with salt, pepper and soy sauce. Serve in deep bowls, garnished with a few drops of the remaining sesame oil, cilantro, scallions and optional garnishes. Serves 8.
Paella Valenciana (about 1 hour)
* 3 tbs. olive oil
* 1 1/2 lb. chicken parts, cut up
* 1 rib celery, chopped small
* 1 medium carrot, chopped small
* 1 large Spanish onion, chopped fine
* 5 cloves garlic, chopped fine
* 3 ripe tomatoes, peeled, seeded and chopped
* 4 1/2 cups hot chicken stock
* 1 pinch saffron threads
* 1 cup cooked green beans, preferably Italian-style flat beans
* 12-14 cleaned mussels
* 12 washed littleneck (small) clams
* 1 lb. peeled, deveined shrimp
* 8 oz. chorizo (Spanish, not Mexican), diced
* 1 lb. Valencia rice (or Italian Arborio rice)
* 1 tbs. chopped cilantro or Italion parsley
1) Preheat the oven to 350 degrees
2) Brown chicken parts in batches in olive oil, over medium heat in an oven proof skillet with a tight fitting cover. Set aside to drain, and pour away all but one tbs. of fat from the pan. Add the celery, carrot, onion, and garlic and saute’ five minutes. Add chopped tomatoes, and cook one minute longer. Return the chicken to the pan, pour in the chicken stock, stir in saffron, and simmer 10 minutes.
3) Add the green beans, mussels, clams, shrimp and chorizo. Season well with salt amd pepper, and stir in the rice. Stir well, bring to a simmer, then cover and place in oven until all liquid has been absorbed (20-25 minutes). Remove from oven, and allow to rest 10-15 minutes. Arrange plates with seafood on top, garnish with chopped parsley or cilantro. Serves 4-6.
Risotto with Portabello Mushrooms, Onions and Garlic (about 45 minutes)
* 4 large portabello mushrooms with stems
* 6 tbs. unsalted butterd
* 4 large white onions, chopped fine
* 10 cloves garlic, finely choppeds
* 1 cup Arborio rice
* 5 cups chicken stock, vegetable stock or water
* 2 tbs. grated imported parmesan cheese, preferably Parmigiano-Reggiano
* 1 bunch scallions, chopped fine
* scented olive oil, such as truffle oil, garlic oil or herb oil (or very good extra-virgin olive oil)
1) Chop the stems of the mushrooms fine. Set the caps aside. In a large saucepan, melt 5 tbs. of the butter, and saute’ the onions and garlic over medium heat until translucent, about 2 minutes. Add the chopped mushroom stems, and saute’ a minute longer. Season with salt.
2) Add the rice. Stir well to coat, then add 1 cup of stock and stir until the liquid is mostly absorbed. Add another another cup of stock, stirring constantly, and allow the rice to absorb it. Continue adding stock cup by cup, until all liquid is used, and rice is tender, but still a little to the bite in the middle (about 25 minutes). Stir in remaining 1 tbs. butter and cheese, add season to taste with salt and fresh ground black pepper. Set aside.
3) Slice the portabello caps paper thin. Divide risotto into four bowls, immediately sprinkle with shaved portabellos, and garnish with scallions and a drizzle (about 2 tsp.) of truffle oil (or other flavored oil). Serves 4.
http://www.npr.org/templates/story/story.php?storyId=96980037
Recipes: ‘Baked: New Frontiers In Baking’
by Matt Lewis & Renato Poliafito
More Recommendations
* T. Susan Chang’s 10 Best Cookbooks Of 2008
NPR.org, November 13, 2008 · These recipes appear in Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito, (Stewart, Tabori & Chang, 2008).
Sour Lemon Scones
Sour Lemon Scones
Yield: 12 scones
If you had to categorize our Sour Lemon Scones, they would probably be filed under the heading “elegant.” They are the kind of breakfast treat you would serve for a dressy brunch or special Sunday get-together. The texture is light, and the lemon flavor is strong and tangy without being overpowering. For a special treat, serve these scones with a sweet-tart fig or berry jam.
Baked Note
The scones in this recipe are decently sized for a hearty breakfast snack; however, you can make miniature versions for a brunch bread basket. Before baking, cut the dough into 18 wedges instead of 12, and adjust the baking time slightly since the smaller scones will bake more quickly.
4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ginger
1 1/2 cups (3 sticks) unsalted butter, cubed and cold
1 large egg
1 cup buttermilk
1/4 cup grated lemon zest (from about
3 lemons)
1/2 cup diced candied lemon peel, optional
(recipe follows)
2 tablespoons raw sugar
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and ginger. Whisk until combined.
Add the butter. Use your fingertips to rub the butter into the flour until the butter is pea-sized.
In a separate bowl, whisk together the egg, 3/4 cup of the buttermilk and the lemon zest. Slowly pour the wet ingredients into the dry ingredients, and then gently knead the dough with your hands until the dough starts to come together. If using, add the candied lemon peel and knead to incorporate. Move the dough to a lightly floured surface. Use your hands to shape the dough into two discs (about 1 1/2 inches in height). Do not overwork the dough.
Cut each disk into 6 wedges. Place the wedges onto the prepared baking sheet. Brush each scone with the remaining buttermilk and sprinkle with raw sugar. Bake in the center of the oven for about 25 to 30 minutes (rotating the baking sheet halfway through the baking time) or until the scones are golden brown.
Transfer the scones to a cooling rack; they can be served slightly warm or completely cooled.
Scones can be stored in an airtight container for up to 2 days.
Brewer’s Blondies
Yield: 24
For the ultimate snack, place one Brewer’s Blondie on a microwave-safe dish and heat on high for 15 seconds. Remove the blondie from the microwave oven and top it with one heaping scoop of vanilla ice cream. Let the warmth of the blondie melt the ice cream for a few moments, then serve immediately.
2 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons malted milk powder
14 tablespoons unsalted butter, softened, cut into 1-inch cubes
1 3/4 cups firmly packed dark brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup malted milk balls (like Whoppers or Maltesers), coarsely chopped in a food processor
3/4 cup (9 ounces) semisweet chocolate chips
3/4 cup toasted walnuts, chopped
Vanilla ice cream, to serve
Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch baking pan.
In a medium bowl, whisk the flour, baking powder, salt and malted milk powder together.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until completely combined. Scrape down the bowl, add the eggs and vanilla, and beat until combined.
Add the flour mixture in two batches until just combined. Add the malted milk balls, chocolate chips and walnuts and beat until just combined, about 10 seconds. The mixture will be thick. Turn the mixture out into the prepared pan and use an offset spatula to spread it evenly.
Bake in the center of the oven for 25 to 30 minutes, or until a toothpick inserted into the center of the blondie comes out clean.
Transfer to a wire rack and let cool for 20 minutes. These blondies taste delicious warm. Cut them into squares and serve with ice cream. They also taste great at room temperature. Once thoroughly cooled, cover tightly with plastic wrap and keep at room temperature for up to 3 days.
http://www.npr.org/templates/story/story.php?storyId=97197011
Recipes: ‘A Master Class’
More Recommendations
* T. Susan Chang’s 10 Best Cookbooks Of 2008
NPR.org, November 19, 2008 · These recipes appear in A Master Class: Sensational Recipes from the Chefs of the New England Culinary Institute edited by Ellen Michaud (UPNE, 2008).
Vermont Apple, Cob-Smoked Bacon, and Cheddar Cheese Frittata
Vermont Apple, Cob-Smoked Bacon and Cheddar Cheese Frittata
Serves 10
CHEF’S NOTE: Harrington’s of Richmond, Vt., offers great cob-smoked bacon, and Vermont has an incredible selection of apples from which to choose. Visit one of our local farmers markets in the fall or learn all about them at the Vermont apple Web site. If you like, you can substitute maple breakfast sausage for the bacon or omit the bacon for a vegetarian dish.
4 Vermont apples, peeled and sliced
7 strips cob-smoked bacon, baked and crumbled
1 tablespoon Vermont maple syrup
10 free-range eggs
1/4 cup heavy cream
1/2 teaspoon salt
2 cups shredded Cabot cheddar cheese
Preheat the oven to 350°F
In a medium bowl, combine the apples and bacon. Stir in the syrup, then transfer to a buttered 9 x 12–inch baking dish or a 12-inch cast-iron or nonstick skillet.
In another medium bowl, whisk together the eggs, cream and salt. Pour over the apples and bacon, then sprinkle the cheese on top. Bake until a metal skewer inserted in the frittata comes out clean, about 15 minutes. Let stand for 10 minutes and serve warm.
The Final Touch: Serve with warm Vermont maple syrup.
Butter-Poached Cod With Creamed Leeks
Serves 4
CHEF’S NOTE: This is an excellent dish to make when cod from local fishermen is available (day-boat cod). When buying the cod, look for thicker fillets, which will be easier to keep intact when removing them from the poaching liquid. You can make your own vegetable stock or buy it readymade.
2 leeks, washed well and julienned (white parts only)
1 cup white wine
1 cup heavy cream
2 teaspoons salt
1/4 teaspoon ground white pepper
1 tablespoon fresh lemon juice
2 cups vegetable stock
1 pound (4 sticks) salted butter, cut into 1” pieces
4 cod fillets (6 ounces each)
In a heavy 1-quart saucepan over medium-high heat, cook the leeks in the wine until the wine is reduced by 3/4. Add the cream and cook until the cream is reduced by 1/2. Add the salt, pepper, and lemon juice and remove from the heat.
Bring the stock to a simmer in a 3-quart pot. Reduce the heat and whisk in the butter in piece by piece until melted. Return to a low simmer and add the cod. Cook for about 7 minutes, being careful not to let the liquid boil. Remove from the heat.
Using a solid spoon, place equal portions of the leek mixture on 4 plates. Using a slotted spatula or spoon, carefully remove the cod from the liquid, pat with paper towels, and place on top of the leeks.
The Final Touch: Asparagus and boiled red parsley potatoes are a perfect vegetable and starch to serve with this dish. If asparagus isn’t available, green beans or sugar snap peas work well.
http://www.npr.org/templates/story/story.php?storyId=97217066
Recipes: ‘How to Cook Everything, 10th Anniversary Edition’
More Recommendations
* T. Susan Chang’s 10 Best Cookbooks Of 2008
NPR.org, November 19, 2008 · These recipes appear in How to Cook Everything: 2,000 Simple Recipes for Great Food (Completely Revised 10th Anniversary Edition) by Mark Bittman, (Wiley, 2008).
Roast Leg of Lamb, Four Ways
Makes: At least 6 servings
Time: About 1 1/2 hours, largely unattended
The main recipe is classic and basic, but I prefer the wonderfully strong-flavored variations. You can also use any of these with boned leg — just cut the cooking time by about half. Other cuts and meats you can use: thick cuts of London broil or flank steak.
One 5- to 7-pound leg of lamb, preferably at room temperature
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 pounds waxy red or white potatoes, peeled and cut into 1 1/2-inch chunks
4 carrots, cut into 1 1/2-inch chunks
2 onions, quartered
1/2 cup chicken, beef or vegetable stock or water, plus more as needed
Heat the oven to 425°F. Remove as much of the surface fat as possible from the lamb; rub the meat all over with salt and pepper. Put it in a roasting pan and scatter the vegetables around it; moisten with 1/2 cup of the stock.
Roast the lamb for 30 minutes, then turn the heat down to 350°F. Check the vegetables; if they’re dry, add another 1/2 cup of liquid. After about 1 hour of roasting, check the internal temperature of the lamb with an instant-read thermometer. Continue to check every 10 minutes, adding a little more liquid if necessary. When it reaches 130°F for medium-rare (125°F for very rare) — check it in several places — it is done (total cooking time will be less than 1 1/2 hours). Let it rest for a few minutes before carving. Serve with the vegetables and pan juices.
Roast Leg of Lamb With Thyme and Orange:
Omit the vegetables and stock. Mix the salt and pepper with 3 tablespoons minced fresh thyme leaves or 1 1/2 tablespoons dried, 1 tablespoon minced garlic and 1 tablespoon minced or grated orange zest. Use a thin-bladed knife to cut some small slits in the lamb and push a bit of the herb mixture into them; rub the lamb all over with the remaining mixture. If you have time, let the lamb sit for an hour or more (refrigerate if it will be much longer). Roast as directed in Step 2.
Roast Leg of Lamb With Garlic and Coriander Seeds:
Include or omit the vegetables as you like. Mix the salt and pepper with 2 tablespoons crushed coriander seeds (put them in a plastic bag and pound gently with a rolling pin, rubber mallet or like object) and 1 teaspoon minced garlic. Use a thin-bladed knife to cut some small slits in the lamb and push a bit of the spices into them; rub the lamb all over with the remaining spices. If you have time, let the lamb sit for an hour or more (refrigerate if it will be much longer). Roast as directed in Step 2, omitting the liquid if you choose to omit the vegetables. This roast is better closer to medium than to rare — about 135°F.
Roast Leg of Lamb With Anchovies:
Include or omit the vegetables as you like. Mix the salt and pepper with 1 tablespoon minced fresh rosemary leaves or 1 teaspoon dried, 1 tablespoon minced garlic, 3 or 4 minced anchovy fillets (optional) and 2 tablespoons olive or anchovy oil. Use a thin-bladed knife to cut some small slits in the lamb and push a bit of the spices into them; rub the lamb all over with the remaining spices. If you have time, let the lamb sit for an hour or more (refrigerate if it will be longer). Roast as directed in Step 2, omitting the liquid if you choose to omit the vegetables. When the meat is done, transfer it to a warm platter. Spoon or pour off most of the accumulated fat from the roasting pan and put it on 1 or 2 burners over medium-high heat. Add 1/2 cup red wine or stock and 1/2 cup water and cook, scraping the bottom of the pan with a wooden spoon to release any brown bits until the liquid is reduced to 1/2 to 3/4 cup. Carve the lamb and serve with the sauce; garnish with sprigs of rosemary if you have them.
Bread Pudding
Makes: 6 servings
Time: About 1 hour, largely unattended
There are few ways to use leftover bread that equal this. You can vary the recipe any number of ways, starting with different kinds of bread (whole wheat, challah, rye or cinnamon raisin) or day-old pastry (Danish, cinnamon rolls or muffins). Cut them into large cubes; you’ll need about 3 heaping cups. Feel free to add chocolate chips, nuts or chopped dried fruit. Top the finished pudding, if you like, with plain or flavored whipped cream or vanilla custard sauce.
3 cups milk
4 tablespoons (1/2 stick) unsalted butter, plus more for the pan
1 1/2 teaspoons ground cinnamon
1/2 cup plus 1 tablespoon sugar
Pinch salt
8 slices white bread, preferably stale, crusts removed if they are very thick or dark
3 eggs
Heat the oven to 350°F. Over low heat in a small saucepan, warm the milk, butter, 1 teaspoon of the cinnamon, 1/2 cup of the sugar and the salt, just until the butter melts. Meanwhile, butter a 6-cup or 8-inch square baking dish (glass is nice) and cut or tear the bread into bite-sized pieces; they need not be too small.
Put the bread in the baking dish and pour the hot milk mixture over it. Let it sit for a few minutes, occasionally submerging any pieces of bread that rise to the top. Beat the eggs briefly and stir them into the bread mixture. Mix together the remaining sugar and cinnamon and sprinkle over the top. Set the baking dish in a larger baking pan and pour hot water in, to within about an inch of the top of the dish.
Bake for 45 to 60 minutes, until a thin-bladed knife inserted in the center comes out clean or nearly so; the center should be just a little wobbly. Run under the broiler for about 30 seconds to brown the top a bit if you like. Serve warm or cold. This keeps well for 2 days or more, covered and refrigerated.
Chocolate Bread Pudding:
In Step 1, melt 2 ounces chopped bittersweet chocolate with the butter and milk.
Apple-Raisin Bread Pudding:
In Step 2, add 1 cup peeled, cored, grated and drained apples and 1/4 cup or more raisins to the mixture along with the eggs.
Rum-Raisin Bread Pudding:
Add 1/4 cup dark rum and 1/2 cup raisins to the mixture along with the eggs.
http://www.npr.org/templates/story/story.php?storyId=97198879
Recipes: ‘The Splendid Table’
More Recommendations
* T. Susan Chang’s 10 Best Cookbooks Of 2008
NPR.org, November 19, 2008 · These recipes appear in The Splendid Table’s How to Eat Supper: Recipes, Stories, and Opinions from Public Radio’s Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift, (Clarkson Potter, 2008).
Roasted Butternut Squash and Greens over Bow-Tie Pasta
Sweet Roasted Butternut Squash and Greens Over Bow-Tie Pasta
Serves 4 to 6
10 minutes prep time; 35 minutes oven time
You could cook this dish ahead through Step 6 and then bake it in a shallow casserole, topping it with extra cheese in the last 5 minutes of baking.
An autumn supper in a bowl, this is a “sauce” that you roast in the oven in about 30 minutes: chunks of sweet squash, roasted herbs and greens. Add half-and-half, toss with hot pasta and cheese, and you have a great sell to the anti-vegetable contingent.
5 quarts salted water in a 6-quart pot
Roasted vegetables
3 to 3 1/2 pounds butternut squash, peeled, seeded and cut into bite-sized chunks
1 medium to large onion, cut into 1-inch chunks
2 big handfuls escarole or curly endive that has been washed, dried and torn into small pieces, or spring mix
1/3 tight-packed cup fresh basil leaves, torn
16 large fresh sage leaves, torn
5 large garlic cloves, coarse chopped
1/3 cup good-tasting extra-virgin olive oil
1/4 teaspoon red pepper flakes
1 tight-packed tablespoon brown sugar (light or dark)
Salt and fresh-ground black pepper
Pasta and finish
1 pound imported bow-tie pasta
1/2 cup half-and-half
1 to 1 1/2 cups (about 6 ounces) shredded Asiago cheese
Slip one large or two smaller shallow sheet pans into the oven. Preheat the oven to 450°F. Bring the salted water to a boil.
In a big bowl, toss together all the ingredients for the roasted vegetables. Be generous with the salt and pepper.
Pull out the oven rack holding the sheet pan. Taking care not to burn yourself, turn the squash blend onto the hot sheet pan and spread it out. Bake for 25 minutes, or until the squash is tender, turning the vegetables two or three times during roasting.
As the squash becomes tender, drop the pasta into the boiling water and cook it until tender, but with some firmness to the bite. Drain in a colander.
Once the squash is tender, turn on the broiler to caramelize it. Watch the vegetables closely, turning the pieces often. Anticipate about 5 minutes under the broiler. You want crusty brown edges on the squash and wilted, almost crisp greens.
Scrape everything into a serving bowl. Add the half-and-half, hot pasta, and 1 cup of the cheese. Toss to blend, tasting for salt and pepper. Add more cheese if desired. Serve hot.
Fennel Garlic Roast
Heat a shallow roasting pan in a 450°F oven as directed above. Instead of squash, use 2 fennel bulbs, cored and sliced thin, 2 large onions sliced thin and 8 garlic cloves, crushed. Omit the greens, basil, sage and brown sugar. Toss the vegetables with the oil in the recipe, the red pepper flakes, and 3 tablespoons whole fennel seeds, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Roast them for 15 minutes.
Stir in a drained 14-ounce can of whole tomatoes (crushed), and continue roasting until the fennel is tender and slightly browned. Eliminate the half-and-half. Instead, toss the vegetables with the cheese, and serve them over spaghetti, linguine, bucatini, ziti, penne or fusilli.
Tamarind-Glazed Pork Chops
Serves 2 to 4
10 minutes prep time; 5 to 10 minutes grill time (These are best eaten hot off the grill.)
Tamarind, all on its own, gives barbecue sauce a run for its money. Toss in garlic and chile, especially the fruity-hot Aleppo or velvety ancho. These thin-cut chops, hot off the grill, are like eating crisp cookies right from the oven.
Glaze
3 generous tablespoons tamarind concentrate
2 tablespoons ground Aleppo pepper (or other sweet dried chile like ancho)
6 garlic cloves
2 teaspoons Asian fish sauce (nam pla or nuoc nam)
1 teaspoon sugar
2 tablespoons dry white wine
3 tablespoons water or more as needed
Pork Chops
4 thin-cut, bone-in pork chops (organic if possible)
Good-tasting extra-virgin olive oil
If you are grilling, prepare the grill.
In a food processor, puree the tamarind, Aleppo pepper, garlic, fish sauce, sugar and wine. Thin the paste with water as needed to get to the consistency of thick maple syrup. Set it aside.
Grill the chops over a medium fire until nicely browned, or alternatively film a large sauté pan with olive oil and sear the pork over medium-high heat for 3 to 5 minutes.
In the last few minutes of grilling (or searing), baste the chops with the marinade, turning them once to coat both sides. You want it to bubble and caramelize. Serve the chops, with the extra marinade alongside.
http://www.npr.org/templates/story/story.php?storyId=97248871
Recipes: ‘Ten’
More Recommendations
* T. Susan Chang’s 10 Best Cookbooks Of 2008
NPR.org, November 20, 2008 · These recipes appear in Ten: All the Foods We Love and 10 Perfect Recipes for Each by Sheila Lukins, (Workman Publishing Company, 2008).
Wheat Berry Salad with Pineapple and Cranberries
Wheat Berry Salad With Pineapple and Cranberries
Serves 10
Wheat berries have a wonderfully chewy texture, but they require a good overnight soak and an hour of cooking before they’re ready to eat. This salad is worth the planning. I first tasted a wheat berry salad at Anna Pump’s Loaves and Fishes — a favorite prepared-foods shop in Sagaponak, Long Island — and it inspired this one: ripe pineapple, cucumbers and dried cranberries combined with this special grain. Pure magic.
1 cup wheat berries
1/2 teaspoon salt
1/2 hothouse (seedless) cucumber
1 cup diced ripe pineapple (1/4-inch dice)
3/4 cup dried cranberries
1 cup shredded tender radicchio leaves
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons olive oil
3 tablespoons fresh lemon juice
Salt and freshly ground black pepper, to taste
1. Place the wheat berries in a colander and rinse them under cold running water. Drain the wheat berries and transfer them to a bowl. Add cold water to cover by 2 inches, and set aside to soak overnight.
2. Drain the wheat berries in a colander and rinse them well under cold running water. Transfer them to a large pot and add water to cover by 3 inches. Bring to a boil. Then reduce the heat and simmer, partially covered, until the wheat berries begin to soften, about 15 minutes.
3. Add the salt and cook, uncovered, until the wheat berries are tender, about 45 minutes; test them occasionally while they are cooking. Drain in a colander, and rinse thoroughly under cold running water. Drain the wheat berries well and spread them out on a baking sheet; let them dry for about 45 minutes.
4. Quarter the cucumber lengthwise (do not peel it) and thinly slice the quarters. You should have 1 cup cucumber pieces.
5. Place the wheat berries in a bowl and add the cucumbers, pineapple and cranberries. Toss well with a fork. Toss in the radicchio and parsley. Add the oil, lemon juice, and salt and pepper, and fluff well with a fork. Let rest at room temperature for 20 minutes before serving.
Orange-Ginger-Tomato Glazed Chicken
Serves 8
There is something about a glistening orange chicken that has universal appeal. The salty olives balance the sweetness, and the oven-roasted tomatoes inject a little sophistication into this easy-to-prepare party dish.
For the oven-roasted tomatoes:
8 ripe plum tomatoes, halved lengthwise
3 tablespoons extra-virgin olive oil
2 tablespoons sugar
Freshly ground black pepper, to taste
For the chicken:
2 chickens (each 3 1/2 pounds), each quartered
Salt and freshly ground black pepper, to taste
1 cup bitter orange marmalade
1/4 cup finely minced fresh ginger
Finely grated zest and juice of 2 oranges
1/2 cup pitted green Spanish olives
1/2 cup chicken broth, preferably homemade
2 tablespoons chopped fresh mint leaves, for garnish
1. One day ahead, prepare the oven-roasted Tomatoes: Preheat the oven to 375°F.
2. Place the tomatoes, cut side up, on a baking sheet. Drizzle them with the olive oil and sprinkle with the sugar and pepper. Bake for 1 1/2 hours. Cool to room temperature. Refrigerate, covered, until ready to use. They will keep up to 2 days.
3. When you are ready to prepare the chicken, preheat the oven to 350°F.
4. Rinse the chicken well, removing any excess fat, and pat it dry. Place the chicken, skin side up, in a large roasting pan. Do not crowd it-use two pans if necessary. Season well with salt and pepper. Tuck the oven-roasted tomatoes among the chicken pieces.
5. Spread the marmalade over the chicken. Sprinkle with the ginger and the orange zest. Scatter the olives over the chicken, and pour the orange juice and chicken broth into the pan. Bake until the chicken is golden brown and the juices run clear when the thickest part of the chicken is pricked with the tip of a small knife, about 1 1/4 hours.
6. Using a slotted spoon, transfer the chicken, tomatoes and olives to a platter. Moisten the chicken with some of the pan juices, and sprinkle the chopped mint over it. Pass the remaining pan juices in a warmed sauceboat.
http://www.npr.org/templates/story/story.php?storyId=97214733
Recipes: ‘The Spice Merchant’s Daughter’
More Recommendations
* T. Susan Chang’s 10 Best Cookbooks Of 2008
NPR.org, November 19, 2008 · These recipes appear in The Spice Merchant’s Daughter: Recipes and Simple Spice Blends for the American Kitchen by Christina Arokiasamy, (Clarkson Potter/Publishers, 2008).
Basil Fried Rice
Serves 2
Basil leaves are readily available throughout the year at most Asian supermarkets. When shopping, I always pick a bunch, knowing that I am able to use this fragrant herb to make a quick fried rice dish for the family. The fresh basil leaves lend richness with hints of lemon, clove and anise to the rice when added at the last minute. This dish is packed with flavor and nutrition, combining the tender, juicy shrimp with the herbs.
3 tablespoons canola or peanut oil
3 garlic cloves, minced
2 small serrano chiles, seeded and chopped
3 scallions, both white and green parts, chopped
1/4 teaspoon salt
12 ounces large shrimp, peeled and deveined
3 cups Perfect Jasmine Rice
1/4 cup soy sauce
1 teaspoon fish sauce, or to taste
1/2 teaspoon sugar
1/2 cup firmly packed fresh Asian sweet basil leaves, coarsely chopped
1/4 cup firmly packed fresh cilantro leaves, coarsely chopped
Heat a wok or large nonstick sauté pan over medium heat for 40 seconds, and then add the oil around the perimeter of the wok so that it coats the sides and bottom. When the surface shimmers slightly, after about 30 seconds, add the garlic, chiles, scallions and salt and cook, stirring constantly, until the garlic is golden brown and fragrant, about 2 minutes.
Add the shrimp and stir-fry until it turns orange, about 2 minutes. Add the rice and cook, using a spatula to break up any clumps of rice, and mixing the ingredients until well-combined, about 4 minutes. Add the soy sauce, fish sauce and sugar, and cook for a few seconds.
Add the basil and cilantro leaves, and cook until the leaves begin to wilt, about 30 seconds. Transfer the rice to a serving plate. Serve immediately.
Garlic Prawns
Serves 4
The island of Phuket, Thailand, just an hour across the Andaman Sea from Malaysia, is undoubtedly my favorite destination on my visits home. Every year in May, Phuket celebrates its Seafood Festival to attract visitors during the rainy season. You’ll find quite a few open air seafood restaurants displaying the catch of the day over crushed ice laid out on buffet tables. In the evenings, these restaurants set up large woks on the street and cook up a variety of prawn dishes to attract passersby. I simply adore this Phuket-style dish; the aromatic flavors of the basil come alive, pleasantly intense with a little hint of sweetness from the sweet soy sauce.
3 tablespoons canola or peanut oil
10 garlic cloves, minced
1 pound medium prawns or jumbo shrimp, peeled and deveined
1/2 teaspoon white peppercorns, crushed
2 tablespoons oyster sauce
1 tablespoon sweet soy sauce
3 scallions, both white and green parts, chopped
1 cup fresh Asian sweet basil leaves, coarsely chopped
Heat a wok or large nonstick sauté pan over medium heat for 40 seconds and then add the oil around the perimeter of the wok so that it coats the sides and bottom. When the surface shimmers slightly, after about 30 seconds, add the garlic and cook, stirring, for 2 minutes until golden.
Add the prawns and cook, stirring, until bright orange, 4 minutes. If you have too much liquid in the wok, which comes naturally as the prawns cook, raise the heat to high to evaporate the liquid.
Add the white peppercorns, oyster sauce, sweet soy sauce and scallions, and cook, stirring, for 2 minutes. Toss in the basil leaves and cook until wilted, 1 minute. Remove from the heat, transfer to a serving platter, and serve immediately.
http://www.npr.org/templates/story/story.php?storyId=97229102
Recipes: ‘The Sweet Melissa Baking Book’
More Recommendations
* T. Susan Chang’s 10 Best Cookbooks Of 2008
NPR.org, November 19, 2008 · These recipes appear in The Sweet Melissa Baking Book: Recipes from the Beloved Bakery for Everyone’s Favorite Treats by Melissa Murphy, (Studio, 2008).
Chestnut Honey Madeleines
Makes 2 dozen cookies
Melissa Clark, a very talented (and my favorite) food writer for The New York Times, once wrote about my chestnut honey madeleines: “Delicate brown, dusted with sugar and scallop shaped, the chestnut honey madeleines at Sweet Melissa Patisserie in Brooklyn look just like ordinary madeleines. But one bite proves otherwise. A perfumed, almost autumnal sensation fills the mouth, like the scent of sunshine-dried leaves, butterscotch, and toasted nuts. Then the featherweight cake dissolves, leaving you to wonder: Could all that flavor really have come from such a dainty morsel? . . . “ (The New York Times, Feb. 17, 1999) No wonder she’s my favorite food writer.
2/3 cup roasted hazelnuts
1 2/3 cups confectioners’ sugar, plus more for dusting
1/2 cup plus 1 tablespoon all-purpose flour
13 tablespoons unsalted butter
6 large egg whites
1 tablespoon chestnut or clover honey
BEFORE YOU START
Using a pastry brush, brush on soft butter and then flour two 12-cup madeleine molds. Refrigerate until ready to use.
1. In the bowl of a food processor fitted with the metal blade, grind the hazelnuts with 2/3 cup of the confectioners’ sugar, pulsing as fine as you can get it, so that it is a semicoarse flour (you should have 1/2 cup hazelnut flour).
2. In a large bowl, whisk together the hazelnut flour, all-purpose flour, and the remaining confectioners’ sugar.
3. In a small heavy-bottomed saucepan over medium heat, melt the butter until the butter solids at the bottom of the pan turn golden brown. Immediately remove from the heat and strain into a bowl to stop the cooking. Discard the solids.
4. In the bowl of an electric mixer fitted with the whip attachment, beat the egg whites until foamy. Add the flour mixture and mix until combined. Add the butter and honey and mix until combined.
5. Spoon the batter into the prepared molds, filling almost to the top. Refrigerate for 2 hours.
6. Position a rack in the top and bottom thirds of your oven. Preheat the oven to 375 degrees F.
7. Remove the filled molds from the refrigerator. Bake for 15 to 20 minutes, or until golden brown. After removing from the oven, immediately tap the pans on your work surface to release the madeleines. Transfer to a rack to cool completely.
To serve, turn the madeleines scallop side up and dust with confectioners’ sugar. They will keep in an airtight container at room temperature for three days. For longer storage, refrigerate in an airtight container for up to five days, or freeze for up to three weeks. Do not uncover before defrosting.
Chocolate Raspberry Truffle Torte
Makes one 8-inch torte
I love the simplicity of this torte. It really highlights the use of exceptional ingredients. Be sure to use the highest-quality bittersweet chocolate available, and raspberries that are fresh and plump. It doesn’t bake for long, and the resulting luxurious texture will remind you of truffles. For extra indulgence, serve with raspberry sauce.
8 ounces best-quality bittersweet (64-68 percent) chocolate
8 tablespoons (1 stick) unsalted butter
3 tablespoons rum
3 large eggs
1/2 dry pint fresh raspberries
1 tablespoon best-quality unsweetened Dutch-process cocoa powder, for sprinkling
BEFORE YOU START
Position a rack in the center of your oven. Preheat oven to 350 degrees F. Turn an 8-inch springform pan upside down and cover the bottom and sides with aluminum foil. The foil should come up at least 2 inches on all sides, so the water from the water bath will not leak through. Lightly butter the inside bottom and sides of the springform pan. Line the bottom with an 8-inch round of parchment paper.
1. In the top of a double boiler set over simmering, not boiling, water, gently melt the chocolate with the butter, stirring until smooth. Heat until it is just melted; don’t let it get too hot. When the chocolate is fully melted, stir in the rum.
2. In an electric mixer bowl set over a pot of simmering, not boiling, water, heat the eggs while stirring until just warm to the touch. Remove from the heat.
3. In the electric mixer fitted with the whip attachment beat the eggs until tripled in volume, or when they reach soft peaks.
4. Fold half of the eggs into the chocolate mixture until almost incorporated. Fold in the remaining eggs until just blended but with no streaks remaining.
5. Pour half of the batter into the prepared springform pan. Scatter the fresh raspberries evenly over the batter, and then pour the remaining batter over the berries. Smooth with a spatula.
6. Place the springform pan in a roasting pan large enough to hold it. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake uncovered for 5 minutes. Cover the pan with aluminum foil or an upside-down cookie sheet and bake for 20 minutes more. Remove to a wire rack, uncover the pan, and cool in the water bath for 1 hour.
7. Remove the pan from the water bath. Cover with plastic wrap and refrigerate until very firm, about 3 1/2 hours.
8. Using a sharp knife, carefully loosen the cake from the edges of the pan. Release the springform ring to unmold the cake. To release the bottom, invert the cake onto a flat plate lined with parchment paper or aluminum foil and remove the bottom and the parchment round. Turn the cake right side up onto a serving plate and dust with sifted cocoa powder. Keep refrigerated before serving.
Slice with a hot knife and serve. The torte keeps tightly wrapped in plastic wrap in the refrigerator for up to four days.
http://www.npr.org/templates/story/story.php?storyId=97970453
Plus, an afternoon spent firmly planted in my little kitchen, the classical music pealing away on the radio in the other room, and the apartment filling up with good smells is a present I give myself.
Poppy Seed Bread
Poppy Seed Bread
Enlarge
Nicole Spiridakis for NPR
My mom makes this every year at Christmas, and I’ve started carrying on her tradition. It’s simple, sturdy and delicious, perfect for tucking into those holiday gift boxes that will soon make their way across the country.
Makes 1 regular loaf or 3 mini loaves
1 cup sugar
2 large eggs
1 cup evaporated milk
1 cup cooking oil
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup poppy seeds
Preheat oven to 375 degrees.
Grease with vegetable oil a 9-by-5-inch loaf pan or 3 mini loaf pans (3 1/4-by-2 1/4).
Combine sugar, eggs, evaporated milk and cooking oil. Mix on medium speed of electric mixer until well-blended.
Sift together flour, baking powder and salt. Add flour mixture to egg mixture. Mix a few minutes on low speed until smooth and thick. Add vanilla and poppy seeds. Mix until smooth.
Pour batter into prepared pan(s) and bake about an hour, or until a tester inserted in center comes out clean.
Remove from oven and let cool 15 minutes in pan before turning over and removing the loaves. Wrapped tightly in foil, the loaves keep for one week or can be frozen for up to three months.
Preserved Lemons
Preserved Lemons
Enlarge
Nicole Spiridakis for NPR
Preserved lemons are common in North African cooking and add a certain zing to dishes such as vegetable tagines, lentils with spinach or couscous salads. Organic lemons are best, since you’ll be eating the skin.
Makes 2 pint jars
8 to 10 organic lemons, scrubbed
1/2 cup kosher salt, more if needed
Fresh lemon juice, if needed
Sterilize pint canning jars by placing in a pot of boiling water for 15 minutes. Remove carefully with tongs before filling.
Place 2 tablespoons of salt in the bottom of a sterilized jar.
Cut off any protruding stems from the lemons, and cut 1/4 inch off the tip of each lemon. Cut each lemon into 8 wedges and discard seeds. Toss with kosher salt in a bowl.
Pack the lemon slices in the jar, pushing them down so juice is extracted and rises to the top of the jar. Fill the jar with the lemons and add enough lemon juice to cover lemons. Top with a few tablespoons of salt. Screw on lid. Let stand at room temperature, shaking jar gently once a day, for five days.
Refrigerate and let sit, again turning upside down occasionally, for at least 3 weeks. To use, remove lemon slices from jar and rinse thoroughly in water to remove salt.
Jars can be stored in refrigerator for up to 6 months.
Caramels
Caramels
Enlarge
Nicole Spiridakis for NPR
Candy is ideal for sending in gift packages. And who doesn’t like caramels? This recipe is easily doubled.
Makes 1 dozen caramels
1 cup heavy cream
3 tablespoons butter, cut into three one-tablespoon pieces
1 teaspoon fleur de sel (a type of sea salt sold at most health food stores and specialty food markets)
1 1/2 cups sugar
1/4 cup water
Special equipment: parchment paper*, candy thermometer
Line bottom and sides of an 8-inch-square baking pan with parchment paper, then lightly oil parchment.
Bring cream, butter and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248 degrees on the candy thermometer, 10 to 15 minutes. Pour into baking pan and cool for at least 2 hours.
Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting the two ends to close. Caramels will keep for up to two weeks in an airtight container.
* Parchment paper or wax paper is a must for wrapping the caramels; they will stick to anything else.
Chocolate Truffles
Chocolate Truffles
Enlarge
Nicole Spiridakis for NPR
The lovely thing about making truffles is that you can take a simple recipe and dress it up with chopped walnuts or hazelnuts or dried fruit, such as dried cranberries. Of course, the pure chocolate version is equally delicious, with either a dusting of cocoa or a chocolate coating.
Makes 1 dozen truffles
1 1/4 cups heavy whipping cream
9 ounces high-quality bittersweet chocolate (70 percent cocoa), chopped, divided
Chocolate Coating (recipe below) or unsweetened cocoa powder, optional
Bring cream to simmer in small heavy saucepan. Remove from heat and let cool about 10 minutes.
Meanwhile, stir 7 ounces chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add remaining 2 ounces chocolate and stir until smooth. Stir in cream. Chill truffle base until firm enough to roll, about 3 hours.
Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into ball. Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hour.
Chilled truffles can then be rolled in unsweetened cocoa powder or the Chocolate Coating.
Chocolate Coating
8 ounces high-quality bittersweet chocolate (70 percent cocoa), chopped
Line another rimmed baking sheet with wax paper. Stir chocolate in metal bowl over saucepan of simmering water just until melted. Remove from heat and let cool slightly in a shallow bowl.
Take a chilled truffle and lightly roll it in the melted chocolate. Place on prepared sheet. Repeat with remaining melted chocolate and truffles, rewarming chocolate if necessary.
Chill finished truffles until firm, about 1 hour. Truffles can be made 1 week ahead and stored in the refrigerator in an airtight container. Let stand at room temperature 1 hour before serving.
Flavored Salt
Flavored Salt
Enlarge
Nicole Spiridakis for NPR
Lemon zest and herbs make a uniquely flavored salt that can be sprinkled over roasted vegetables, fish and other meats, or salads. The basic recipe can be adapted for herbs — rosemary, for example, or lavender — and other fruits, such as oranges or limes. Try substituting the flavored salt in any savory recipe that calls for sea salt.
Makes 8 cups
Zest from 3 lemons
1 3-pound box kosher salt (or about 8 cups flaky sea salt)
2 bunches fresh rosemary, optional
Preheat oven to 200 degrees.
Crumble the lemon zest — with rosemary, if using — in a large bowl. Add the salt and stir well to combine. Spread in a large baking pan and bake for about 15 minutes. Remove from oven and let cool and stand overnight.
Fill jars or airtight containers with salt and seal tightly. Ready to use immediately.
380000 Pounds of Beef Recalled Over E. Coli Concerns, Illnesses ...
Jun 28, 2009 ... 380000 Pounds of Beef Recalled Over E. Coli Concerns, Illnesses Reported in Multiple States,
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http://www.foxnews.com/story/0,2933,529339,00.html - 6 hours ago
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[This is the reply from PayPal, I also sent it to the FTC.gov site, to send use this address:
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Below is the answer from PayPal and it came in a very few minutes..
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E. Coli Threat Leads To Larger Beef Recall
The Smith’s grocery chain, which operates 10 stores in southern Nevada, is
expanding its recall on beef possibly contaminated with E. coli.
MORE DETAILS: http://www.fox5vegas.com/tu/5HVmMrGkI.html
E. COLI O157 - USA (04): REFRIGERATED COOKIE DOUGH
**************************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org
Date: Mon 29 Jun 2009
Source: US Food and Drug Administration (FDA) press announcement [edited]
http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm169733.htm
Today, the US Food and Drug Administration announced that it has found
_Escherichia coli_ O157:H7 (a bacterium that can cause serious foodborne
illness) in a sample of prepackaged Nestle Toll House refrigerated cookie
dough currently under recall by the manufacturer and marketer, Nestle USA.
The contaminated sample was collected at Nestle’s facility in Danville,
Virginia on 25 Jun 2009.
On 19 Jun 2009 the FDA and the US Centers for Disease Control and
Prevention (CDC) warned consumers not to eat any varieties of prepackaged
Nestle Toll House refrigerated cookie dough due to the risk of
contamination with _E. coli_ O157:H7. The warning was based on an
epidemiological study conducted by CDC and several state and local health
departments. As of [Thu 25 Jun 2009] CDC reports that 69 persons from 29
states have been infected with the outbreak strain. 34 persons have been
hospitalized, 9 with a severe complication called hemolytic uremic
syndrome. No one has died.
Further laboratory testing is needed to conclusively link the _E. coli_
strain found in the product to the same strain that is causing the outbreak.
Nestle USA has fully cooperated with the FDA and CDC investigation and has
recalled all of its prepackaged Nestle Toll House refrigerated cookie dough
products.
For answers to consumer questions about this recall and warning, go to
http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm168346.htm
For more information about _E. coli_, visit the CDC website at
http://www.cdc.gov/ecoli/
Consumers who have additional questions about these products should contact
Nestle USA consumer services at 1-800-559-5025 and/or visit its website at
http://www.verybestbaking.com
For a complete listing of Nestle USA recalled products go to
http://www.Nestleusa.com/PubNews/PressReleaseLibraryDetails.aspx?id=133CC131-A79F-4E84-9C43-C9F99FE5BC99
—
communicated by:
Sara M Volk, PhD
Department of Pathology
Center for Biodefense and Emerging Infectious Diseases
University of Texas Medical Branch
Galveston, Texas, USA
sara.m.volk@gmail.com
[ProMED-mail thanks Dr Volk for alerting us to the finding of “smoking”
cookie dough. No further CDC update on the size of the outbreak has been
released since 25 Jun 2009. - Mod.LL]
MedWatch logo MedWatch - The FDA Safety Information and Adverse Event Reporting Program
Varenicline (marketed as Chantix) and Bupropion (marketed as Zyban, Wellbutrin, and generics)
Audience: Neuropsychiatric healthcare professionals, patients
FDA notified healthcare professionals and patients that it has required the manufacturers of the smoking cessation aids varenicline (Chantix) and bupropion (Zyban and generics) to add new Boxed Warnings and develop patient Medication Guides highlighting the risk of serious neuropsychiatric symptoms in patients using these products.These symptoms include changes in behavior, hostility, agitation, depressed mood, suicidal thoughts and behavior, and attempted suicide.The added warnings are based on the continued review of postmarketing adverse event reports for varenicline and bupropion received by the FDA. These reports included those with a temporal relationship between the use of varenicline or bupropion and suicidal events and the occurrence of suicidal ideation and suicidal behavior in patients with no history of psychiatric disease.
Healthcare professionals should advise patients to stop taking varenicline or bupropion and contact a healthcare provider immediately if they experience agitation, depressed mood, and any changes in behavior that are not typical of nicotine withdrawal, or if they experience suicidal thoughts or behavior.
Read the complete MedWatch 2009 Safety summary, including links to the FDA Public Health Advisory, Information for Healthcare Professionals and previous MedWatch alerts, at:
www.fda.gov/Safety/MedWatch/SafetyInformation/SafetyAlertsforHumanMedicalProducts/ucm170090.htm
You have to see the process, it is too simple to explain.
granny
http://bohemianrevolution.com/how-to-make-a-no-sew-blanket/
How to make a no-sew blanket
by Jen (May 18, 2009)
03-24-09-blankets-011A friend of mine makes these beautiful no-sew blanket, and was kind enough to share her pictures and instructions with me so I could share it them all of you. This blanket requires no sewing at all, and the end result is a cozy, comfortable, reversible blanket.
You’ll need:
* 2 yards of a printed material
* 2 yards of a solid material
* Scissors
The instructions are so simple:
1. Lay your two pieces of fabric on a table, one piece on top of the other.
tabletop
2. Cut 4×4 squares out of each corner.
img_2424
3. Cut strips along the sides from BOTH blankets, 1 inch wide and four inches long.
img_24241
4. Tie each strip (print and solid) together with a double knot.
img_24242
That’s it! Then you end up with a finished product like this:
blanket-final
Enjoy!
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Save it: Stumble it! | Del.icio.us | Digg
Posted in Crafts
Want your tip featured on Bohemian Revolution? Click here!
Other posts you might like:
* Beautiful baby blanket knitting pattern
* Crafter’s Roundup
* Easy wool quilt tutorial
* Free quilting resources
* How to make a bedroom cozy
MedWatch logo MedWatch - The FDA Safety Information and Adverse Event Reporting Program
Lantus (insulin glargine)
Audience - Diabetes healthcare professionals, patients
FDA notified healthcare professionals and patients that it is aware of four recently-published observational studies that looked at the use of Lantus (insulin glargine) and possible risk for cancer in patients with diabetes. Three of the four studies suggest an increased risk for cancer associated with use of Lantus. Based on the currently available data, the FDA recommends that patients should not stop taking their insulin therapy without consulting a physician, since uncontrolled blood sugar levels can have both immediate and long-term serious adverse effects.
FDA is currently reviewing many sources of safety data for Lantus, including these newly published observational studies, data from all completed controlled clinical trials, and information about ongoing controlled clinical trials, to better understand the risk, if any, for cancer associated with use of Lantus. Discussions are also ongoing between FDA and the manufacturer of Lantus as to whether any additional studies evaluating the safety and efficacy of this drug will need to be performed. FDA will communicate the results on its ongoing review to the public, as appropriate, as our review continues.
The FDA encourages both healthcare professionals and patients to report side effects from the use of insulin glargine to the FDA’s MedWatch Adverse Event Reporting Program at www.fda.gov/medwatch/report.htm.
Read the complete MedWatch Safety summary, including a link to the Early Communication and supporting documents, at:
Weekly Harvest Newsletter
Sustainable Agriculture News Briefs - July 1, 2009
Weekly sustainable agriculture news and resources gleaned from the Internet by NCAT staff for the ATTRA - National Sustainable Agriculture Information Service Web site. The Weekly Harvest Newsletter is also available online (http://attra.ncat.org/newsletter/archives.html#wh) .
Share The Harvest: Please forward this newsletter to friends and colleagues who might be interested in the latest sustainable agriculture news, funding opportunities, and events.
News & Resources
* Report Discusses Food Deserts
* Land Tenure Project Starts in Iowa
* Nebraska Launches Rangeland Monitoring Program
* Report Shows Small Slaughterhouses in Decline
* Guide to Selling Local Food Available
* USDA Garden to Be Used for Education
Funding Opportunities
* Farmers Advocating for Organics Fund
* Northeast SARE Research and Education Grants
* Leopold Center Grants
Coming Events
* Organic Field Day at University of Minnesota’s Southwest Research and Outreach Center
* Heartland Apicultural Society Conference
* Central Coast Lavender Festival
News & Resources
Report Discusses Food Deserts
http://www.ers.usda.gov/Publications/ap/ap036/
The USDA Economic Research Service has released ‘Access to Affordable and Nutritious Food — Measuring and Understanding Food Deserts and Their Consequences: Report to Congress.’ This report fills a request for a study of food deserts — areas with limited access to affordable and nutritious food — from the Food, Conservation, and Energy Act of 2008. The report summarizes findings of a national assessment of the extent and characteristics of food deserts, analysis of the consequences of food deserts, lessons learned from related Federal programs, and a discussion of policy options for alleviating the effects of food deserts.
Land Tenure Project Starts in Iowa
http://www.leopold.iastate.edu/news/newsreleases/2009/062509_Drake.html
Sustainable agriculture and land tenure are the focus of a new research and outreach collaboration between Drake University and Iowa State University. The two-year jointly funded program — the Iowa Landowner and Sustainable Agricultural Land Stewardship project — will be carried out by a partnership between the Agricultural Law Center at Drake and the Leopold Center for Sustainable Agriculture at ISU. The project will explore trends in Iowa farmland ownership and the transition of land to a new generation of owners, many of whom will rent or lease farmland to others.
Nebraska Launches Rangeland Monitoring Program
http://www.nebraskaagconnection.com/story-state.php?Id=497&yr=2009
The Nebraska Grazing Lands Coalition announces the launch of its Rangeland Monitoring Program and has contracted with two new Rangeland Technicians to implement on-site technical monitoring assistance. Funded by the Nebraska Environmental Trust and the USDA Natural Resources Conservation Service of Nebraska, the new NGLC Rangeland Monitoring Program helps landowners and managers identify grazing management goals and implement a monitoring system to measure change. The program is available across the state on a first-come, first-serve basis for a low cost of only $25. Participants will receive an initial on-site consultation and training session with an NGLC Rangeland Technician who will provide assistance in identifying a monitoring plan, establishing one monitoring site and collecting samples.
Related ATTRA Publication: Pasture, Rangeland, and Grazing Management
http://attra.ncat.org/attra-pub/past_range_graze.html
Report Shows Small Slaughterhouses in Decline
http://www.extension.org/pages/Despite_Rising_Consumer_Demand_for_Healthy_Meat_Products,_Small_Slaughterhouses_Continue_to_Decline
A new report issued today by Food & Water Watch examines how the slow demise of local small slaughter and processing operations in the United States is preventing farmers and ranchers from fully satisfying rising consumer demand for meat from sustainably raised livestock. Entitled Where’s the Local Beef? (http://www.foodandwaterwatch.org/food/pubs/reports/wheres-the-local-beef), the report identifies the reasons for the disappearance of small plants, presents examples of the next generation of processors and offers policy solutions to rebuild the small slaughterhouse sector of the meat industry.
Guide to Selling Local Food Available
http://www.northdakotaagconnection.com/story-state.php?Id=554&yr=2009
The newly-published ‘Farm to Market, North Dakota’s Guide to Selling Local Food,’ (http://www.agdepartment.com/PDFFiles/FarmToMarketBrochure.pdf) (PDF/835KB) a handbook of direct farm marketing, is now available from the North Dakota Department of Agriculture (NDDA). The 36-page booklet is a valuable reference both for experienced direct marketers as well as for producers considering direct marketing.
USDA Garden to Be Used for Education
http://www.usda.gov/wps/portal/!ut/p/_s.7_0_A/7_0_1OB/.cmd/ad/.ar/sa.retrievecontent/.c/6_2_1UH/.ce/7_2_5JM/.p/5_2_4TQ/.d/1/_th/J_2_9D/_s.7_0_A/7_0_1OB?PC_7_2_5JM_contentid=2009/06/0224.xml&PC_7_2_5JM_parentnav=LATEST_RELEASES&PC_7_2_5JM_navid=NE
Agriculture Secretary Tom Vilsack announced a weekly summer workshop series at ‘The People’s Garden’ to teach area residents and tourists about the many aspects of growing a garden. The ‘Healthy Garden’ Workshop Series will be held every Friday from noon to 12:30 p.m. from June 19 through Sept. 25, at ‘The People’s Garden,’ located at 12th St. and Jefferson Drive, SW at the USDA Jamie L. Whitten Building on the National Mall in Washington, DC. ‘In many ways, USDA’s ‘People’s Garden’ is the nation’s demonstration plot, showing how small steps can mean important gains in mitigating global warming and producing a safe, sustainable and nutritious food supply,’ said Vilsack. ‘The garden concepts we’re teaching this summer can be your contribution to providing healthy food, air, and water for people and communities across the country.’
More Breaking News (http://attra.ncat.org/news/)
Funding Opportunities
Farmers Advocating for Organics Fund
http://www.organicvalley.coop/our-story/donations/fafo-fund/
The Farmers Advocating for Organics (FAFO) fund provides a way for their cooperative’s farmers to identify and support key issues facing the organic marketplace and organic agriculture. The organic farmers of CROPP Cooperative, who produce the high quality organic products for Organic Valley® and Organic Prairie®, voluntarily contribute to the fund on an annual basis, and a committee of CROPP farmers reviews proposals and decides how to distribute the funds. The FAFO Farmer Committee accepts proposals from individuals and organizations seeking funding for particular projects or programs dedicated to furthering organic education, organic farming or product research, and organic advocacy.
Proposals are due September 1, 2009.
Northeast SARE Research and Education Grants
http://nesare.org/get/research-and-education/
The Research and Education program funds projects offering research, education, and demonstration projects that engage farmers as cooperators in the exploration of sustainable farm practices. Projects should be directed toward research results that will translate quickly into farmer benefit, and farmers, extension staff, and other stakeholders should be involved in planning the project content.
Proposals are due July 31, 2009.
Leopold Center Grants
http://www.leopold.iastate.edu/research/rfp/2009.html
The Leopold Center’s work is organized in three initiative areas — ecology, marketing and food systems, and policy — each aimed at enhancing the condition and viability of Iowa’s natural resources in varying, yet integrated ways. Pre-proposals for projects addressing these three initiatives are being accepted. Investigators may represent any Iowa nonprofit organization/agency and/or educational institution (such as soil and water conservation districts, schools and colleges, and regional development groups). The Center strongly encourages the involvement and collaboration of farmers, landowners, and farm-based businesses in the pre-proposal process.
Proposals are due August 19, 2009.
More Funding Opportunities (http://attra.ncat.org/funding/)
Coming Events
Organic Field Day at University of Minnesota’s Southwest Research and Outreach Center
http://swroc.cfans.umn.edu/
July 9, 2009
Lamberton, Minnesota
Field tour stops will include: organic high tunnel; no-till roller/crimper research; soil pit comparing organic and conventionally managed soils; variety trials; forage research; weed control plots; and much more! Hear presentations on Tricks and Trades for Weed Control, Farm Business Management, and UMN Organic Research Reports, as well as brief presentations by exhibitors.
Heartland Apicultural Society Conference
http://www.heartlandbees.com/
July 9-11, 2009
Oberlin, Ohio
This annual event is a three-day beekeeping educational conference with some of the top speakers in the United States. This event will include keynote talks by leading apiculture researchers and educators, classroom sessions, lab sessions, and hands-on sessions in the apiary.
Central Coast Lavender Festival
http://www.centralcoastlavenderfestival.com/
July 11, 2009
Paso Robles, California
The first annual Central Coast Lavender Festival will be held in the Downtown Paso Robles City Park on July 11, 2009, from 10 a.m. to 3 p.m.
The free event celebrates the lavender industry — an emerging local product — and features lavender producers, growers and farms from throughout the county, who will serve tastes of lavender cuisine, dipping sauces, lavender ice cream, and sampling of fine varietals of lavender essential oils and bath and body creations, with an education on lavender, lavender growing, and sustainable farming practices.
There will be free seminars on distilling lavender, benefits of lavender, and demonstrations throughout the day in the City Park Gazebo.
Features: Music, a special children’s activities area, local lavender growers and vendors, arts, a Lavender Tasting Garden with tastes to purchase, and free samples and demonstrations.
Accompanying the Lavender Festival is a juried arts show, plus a variety of food and festival vendors.
A production of the Central Coast Lavender Growers Association, Inc. and community partners Paso Robles Main Street Association, Inc.
More Events (http://attra.ncat.org/calendar/)
New & Updated Publications
Market Gardening: A Start-up Guide (Update)
http://attra.ncat.org/calendar/new_pubs.php/2009/06/25/market_gardening_a_start_up_guide_update
An Illustrated Guide to Sheep and Goat Production (Hmong version)
http://attra.ncat.org/calendar/new_pubs.php/2009/06/11/an_illustrated_guide_to_sheep_and_goat_p_1
Comparing Energy Use in Conventional and Organic Cropping Systems
http://attra.ncat.org/calendar/new_pubs.php/2009/05/26/comparing_energy_use_in_conventional_and
Question of the Week
What are some resources for marketing and pricing goat meat?
http://attra.ncat.org/calendar/question.php/2009/06/29/what_are_some_resources_for_marketing_an
Website of the Week
The Alternative Farming Systems Information Center (AFSIC)
http://attra.ncat.org/wow/
Ask a Sustainable Agriculture Expert
Submit questions to our professional staff online
http://attra.ncat.org/ask.php
ATTRA Spanish Newsletter
Subscribe to Cosecha Mensual (http://attra.ncat.org/espanol/boletin.php)
(Monthly Harvest), ATTRA’s Spanish-language e-newsletter
Subscribe to the Weekly Harvest
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Weekly Harvest and ATTRAnews Archives Available Online
(http://attra.ncat.org/newsletter/archives.html)
Digital versions of recent Weekly Harvest and ATTRAnews newsletters are available online. ATTRAnews is the newsletter of ATTRA - National Sustainable Agriculture Information Service.
(http://attra.ncat.org/)
ATTRA - National Sustainable Agriculture Information Service is managed by the National Center for Appropriate Technology (NCAT) and is funded under a grant from the United States Department of Agriculture’s Rural Business-Cooperative Service (http://www.rurdev.usda.gov/rbs/index.html). Visit the NCAT Web site (http://www.ncat.org/sarc_current.php) for more information on our sustainable agriculture projects.
Copyright 2009 NCAT
http://www.fda.gov/Safety/Recalls/ucm170154.htm
North Coast Seafood is recalling Fresh Tuna Steaks sold in Retail Store in New England
Contact:
Northcoast Seafood
617-345-4410 ext 260
FOR IMMEDIATE RELEASE — June 30, 2009 - North Coast Seafood has voluntarily removed from sale Fresh Tuna Steaks that were sold at Shaw’s, Star Market and Big Y Stores in New England
The recalled product was sold between June 20th thru June 24th to retail stores throughout New England and was removed from sale on June 24, The product was recalled because of possible elevated levels of histamine that may result in symptoms that generally appear within minutes to an hour after eating the affected fish. The following are the most common symptoms of scombroid poisoning. However, each individual may experience symptoms differently. Symptoms may include: tingling or burning sensation in the mouth, rash on the face and upper body, hives and itching of skin, nausea, vomiting or diarrhea. There have been three reported incidents by consumers.
North Coast Seafood feels that while these were isolated incidents, every precautionary measure should be taken when it comes to consumer safety. This recall does not impact any other fish or seafood sold by Northcoast. Customers who purchased this tuna and may have frozen it, are urged to bring the product back to the store for a full refund or replacement. Customers who have questions or concerns about this issue can speak with Northcoast Seafood at 617-345-4410…ext 260
#
RSS Feed for FDA Recalls Information [what’s this?]
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Page Last Updated: 07/01/2009
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207
FOR IMMEDIATE RELEASE
July 1, 2009
Release # 09-259
Firm’s Recall Hotline: (877 417-4316
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Intermatic Recalls In-Wall Timers Due to Shock Hazard
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.
Name of Product: Intermatic Model ST01 and EI600 In-wall Electronic Timers
Units: About 240,000
Manufacturer: Intermatic Inc., of Spring Grove, Ill.
Hazard: When consumers trying to replace the timer’s battery place a metal object through the battery tray slot, the object can reach internal metal contacts, posing a shock hazard to consumers.
Incidents/Injuries: The firm has received twelve reports of consumers receiving a minor shock while changing the timer’s battery.
Description: This recall involves the Intermatic in-wall electronic timers with model numbers ST01, ST01C, ST01AC, ST01AC70, ST01C70, ST01CL, EI600C, EI600LAC, EI600LAC8, EI600WC, and EI600WC8. This product is a lamp and appliance timer and typically takes the place of a standard wall switch. The timer is white, off-white, or almond and measures 2 1/2 inches high by 1 3/4 inches wide. Model numbers can be found on the packaging and on the instruction. In-Wall timers are included in this recall if (1) the brand name “Intermatic” is molded on the front of the timer cover door, (2) the timer has only four keypad buttons, and (3) there is no 3-digit date code (e.g. “04C”) stamped on the inside of the timer cover door. Timers with a 3-digit date code (e.g. “04C”) stamped on the inside of the timer cover door are not included in this recall.
Sold at: Retailers and electrical distributors nationwide from March 2007 through June 2009 for between $25 and $45.
Manufactured in: Mexico
Remedy: Consumers should not attempt to change the in-wall timer’s battery until they receive the repair kit. Consumers should contact Intermatic to obtain a free repair kit with installation instructions.
Consumer Contact: For additional information, call Intermatic toll-free at (877) 417-4316 anytime or visit the firm’s Web site at www.intermatic.com
To see this recall on CPSC’s web site, including pictures of the recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml09/09259.html
http://www.finra.org/Investors/ToolsCalculators/index.htm
investors
* Tools & Calculators
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Investors
Tools & Calculators
FINRA provides a variety of interactive tools that can help you plan your financial future, from getting background information about your broker to using financial calculators.
Research Tools
*
o Fund Analyzer - review fees and potential discounts and understand their impact on fund performance
o FINRA BrokerCheck - Check the Background of Your Investment Professional
o Understanding Investment Professional Designations
o Arbitration Awards Online
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Financial Calculators and Simulation Games
*
o Investor Knowledge Quiz
o Smart Bond Investing Accrued Interest Calculator
o Retirement Calculator
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o 401(k) and IRA Minimum Required Distribution Calculator
o Kids’ Calculator (Alliance for Investor Education)
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o The Stock Market Game TM (SMG Worldwide)
o Retirement Estimator (Social Security Online)
Financial Terms
*
o FINRA Glossary
o Glossary of Analyst Research Report Terms
“I love good pound cake.”
This one’s been around our family for many years:
Pound Cake
1 lb. butter
1 lb. powdered sugar
3 c. flour - sift it 3 times
6 eggs
1 Tbsp. vanilla or brandy
Cream butter and sugar. Add eggs one at a time, alternating 1 egg and 1/2 c. flour. Continue mixing till it’s all in.
Put in Buttered 2 long loaf pan or angel food cake pan. Bake 1 hr. 15 min. at 350 degrees.
Another of my favorites:
Chocolate Pound Cake
1/2 c. shortning
1 c. butter
3 c. sugar
5 eggs
3 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. cocoa
1 1/4 c. milk
1 tsp. vanilla
Cream butter and shortning. Add sugar and beat till fluffy. Add 1 egg at a time, beating after each. Combine dry ingredients in separate bowl, mixing well. Add them to creamed mix alternating with milk. Begin and end with flour mixture. Stir in vanilla. Pour into greased and floured 10” tube pan. Bake at 350 degrees 1 hr. and 15 min. or until done. Cool in pan 10-15 min. Then invert over serving plate.
Glaze:
2 1/2 c. sifted powdered sugar
3 Tbs. cocoa
1/4 c. butter, softened
3-4 Tbs. milk
Combine sugar and cocoa. Add butter and milk. Mix until smooth.