Everyday FRITTATAS

A frittata is an egg-based dish that’s sort of like an omelet, but simpler: Instead of folding the eggs over their fillings—which is where a lot of home cooks go wrong—you just mix everything together, and broil the top to finish cooking it. It’s served firm, with the eggs completely set, and can be eaten hot or at room temperature—another factor that makes frittatas easier than omelets. As with omelets, nearly anything can go into frittatas: herbs, vegetables, meats, cheeses, and even fish. They’re an especially great way to use up small amounts of leftovers, which is actually how I invent my frittata recipes: Whether it’s that single stalk of fresh oregano, a few slices of prosciutto, or a small hunk of fontina, it can go in my frittata. And the results are much more often delicious than not. Here are two of my favorites—great as snacks, with a salad as a light lunch, or even as the filling for a hearty sandwich.

This Information was published in 'Everyday Italian, 125 Simple and Delicious Recipes by "Giada De Laurentiis"

Fried Calamari

Photographs copyright © 2005 by Victoria Pearson

Calamari means “squid” in Italian. Italians love squid and they prepare them in lots of different ways, but one of their favorites is fried, either eaten alone or as part of a fritto misto (a selection of fried seafood). Below is the traditional Italian way to make them, the way I grew up eating them. It’s all about the calamari itself, not about the thick, gooey coating that they are often covered with. But best of all they are super-duper easy.

6 APPETIZER SERVINGS

Ingredients:
Vegetable oil (for deep-frying)
2 cups all-purpose flour
2 tablespoons dried parsley
1 pound clean squid with tentacles, bodies cut into ½-inch-thick rings
2 lemons, cut into wedges
1½ teaspoons salt
1 cup Marinara Sauce, warmed

Preparation:
In A Large, Heavy Saucepan, add enough oil to reach the depth of 3 inches and heat over a medium flame to 350 degrees F. In a large bowl, mix the flour and parsley. Working in batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 3 minutes per batch. Using a slotted spoon, transfer the fried calamari to a paper-towel-lined plate to drain.

Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt and serve with the marinara sauce.

Tip: If you don’t have a thermometer to check the oil temperature, there are two ways to test the oil. One is by dropping a small piece of bread into the oil. If it sinks to the bottom of the pan, the oil is too cold, and if it burns immediately, the oil is too hot; but if the bread sizzles slowly, the oil is just right. The other is to place the end of a wooden spoon into the oil; if the end sizzles, the oil is ready.

This Recipe was published in 'Everyday Italian, 125 Simple and Delicious Recipes by "Giada De Laurentiis"

Clams Oreganata

This is an easy yet impressive appetizer—especially perfect for a romantic evening for two. While any type of clam would work in this recipe, I use Manilas because they are hard-shelled and have less grit inside—and they are easier to find in supermarkets. But you could also use littlenecks, cherrystones, or nearly any other large or medium-size clam.

2 APPETIZER SERVINGS

Ingredients:
• ½ cup plain dried bread crumbs
• ½ cup extra-virgin olive oil, plus extra for drizzling
• 2 tablespoons chopped fresh oregano
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh mint
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper Coarse salt (for lining the baking sheet)
• 12 small Manila clams, scrubbed and shucked (shells reserved)

Preparation:
Preheat The Broiler. In a large bowl, gently toss the bread crumbs, ½ cup of oil, all the herbs, the kosher salt, and the pepper. Be careful not to overwork the mixture. Set aside.

Line a heavy baking sheet with coarse salt and arrange 12 clam shells atop the salt. Place one clam in each shell, then top each with 2 tablespoons of the bread-crumb mixture. Drizzle with more oil. Broil until the bread-crumb topping is golden and the clams are just cooked through, about 2 minutes.

This Recipe was published in 'Everyday Italian, 125 Simple and Delicious Recipes by "Giada De Laurentiis"

Everyday SEAFOOD STARTERS

Photographs copyright © 2005 by Victoria Pearson

Italians love to linger over long, multicourse meals, with a different wine for each course and lots of time to leisurely sip it. And they almost always start with seafood. But where Italians are likely to prefer such first courses as an octopus salad, grilled sardines, or a crudo of raw fish, the Italian-American favorites are these two classics: baked clams and fried calamari—dishes that, unfortunately, are often served greasy and soggy. The recipes that follow produce the right result: crispy and fresh-tasting, ready for those leisurely sips of white wine.

This Tip was published in 'Everyday Italian, 125 Simple and Delicious Recipes by "Giada De Laurentiis"

WHITE BEAN DIP WITH PITA CHIPS

Photographs copyright © 2005 by Victoria Pearson

This dip is the Italian version of hummus, and in my opinion it’s smoother and tastier. This is a staple antipasto when I’m entertaining. The pita chips aren’t Italian, but they work really well with this dip.

6 APPETIZER SERVINGS

Ingredients:
• 4 pita breads, split horizontally in half
• 2 tablespoons plus ⅓ cup olive oil
• 1 teaspoon dried oregano
• 1½ teaspoons salt, plus more to taste
• 1¼ teaspoons freshly ground black pepper, plus more to taste
• 1 (15-ounce) can cannellini beans, drained and rinsed
• ¼ cup (loosely packed) fresh flat-leaf parsley leaves
• 2 tablespoons fresh lemon juice (from about ½ lemon)
• 1 garlic clove

Preparation:
Preheat The Oven to 400 degrees F. Cut each pita half into 8 wedges. Arrange the pita wedges evenly over a large baking sheet. Brush the pita wedges with 2 tablespoons of the oil, then sprinkle with the oregano and 1 teaspoon each of the salt and pepper. Bake for 8 minutes, then turn the pita wedges over and bake until they are crisp and golden, about 8 minutes longer.

Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, and the remaining ½ teaspoon of salt and ¼ teaspoon of pepper. Pulse on and off until the mixture is coarsely chopped. With the machine running, gradually mix in the remaining ⅓ cup of oil until the mixture is creamy. Season the purée with more salt and pepper to taste. Transfer the purée to a small bowl and serve the pita toasts warm or at room temperature alongside. (The pita wedges and bean purée can be made 1 day ahead. Store the pita wedges airtight at room temperature. Cover and refrigerate the bean purée.)

This Recipe was published in 'Everyday Italian, 125 Simple and Delicious Recipes by "Giada De Laurentiis"

CROSTINI WITH Sun-Dried Tomatoes and Chickpeas

If your pantry includes a window box of fresh herbs (mine does, and I highly recommend it), you can make this recipe even more delicious by substituting fresh basil and parsley for the dried herbs. Add ¼ cup of each fresh herb when you add the sun-dried tomato, and top the finished crostini with the fresh leaves for a colorful, lively presentation to go with the great flavors.

24 APPETIZER SERVINGS

Ingredients for Crostini:
• 1 baguette, cut into 24 diagonal slices ⅓ inch thick
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¼ cup extra-virgin olive oil
• ¼ cup oil-packed sun-dried tomatoes, drained and coarsely chopped

Ingredients for Dip:
• 1 large garlic clove
• 1 (15½-ounce) can chickpeas (garbanzo beans), drained and rinsed
• 3 tablespoons fresh lemon juice
• 2 tablespoons dried basil leaves
• 2 tablespoons dried Italian parsley
• Lemon zest for garnish

Preparation To Make The Crostini: Preheat the oven to 375 degrees F. Place the baguette slices in a single layer on a baking sheet, and lightly brush with oil. Toast in the oven until golden, about 8 minutes. (You can toast the bread 1 day ahead. Cool, then store airtight at room temperature.)

Preparation To Make The Dip Mince: The garlic in a food processor. Add the chickpeas, lemon juice, 2 tablespoons water, salt, and pepper. Process until the mixture is almost smooth. With the machine running, gradually blend in the oil. Process until the mixture is completely smooth, scraping down the sides of the work bowl occasionally. Add the sun-dried tomatoes and dried herbs. Blend until the tomatoes and herbs are finely chopped. (The dip can be made 1 day ahead. Cover and refrigerate.) To serve, spoon 1 teaspoon of the dip on each crostini, and garnish with lemon zest or fresh herbs.

This Recipe was published in 'Everyday Italian, 125 Simple and Delicious Recipes by "Giada De Laurentiis"

WHITE BEAN and Tuna Salad

Throw these pantry ingredients together and you’ve got a terrific salad. You could add other ingredients to jazz it up, like ½ cup capers, 1 cup cherry tomatoes, and some fresh basil leaves, and you could even serve it over 2 cups fresh arugula.

4 MAIN-COURSE SERVINGS

Ingredients:
• 2 (6-ounce) cans dark meat tuna, packed in olive oil
• ½ teaspoon sea salt, plus more to taste
• ½ teaspoon freshly ground black pepper, plus more to taste
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 medium red onion, thinly sliced
• 6 tablespoons red wine vinegar

Preparation:
In a Large Bowl, add the tuna with its olive oil and ½ teaspoon each of salt and pepper. Using a fork, break up the tuna into bite-size pieces, then gently toss in the beans and onions. Drizzle with the red wine vinegar and season with more salt and pepper to taste. Transfer the salad to plates and serve.

This Recipe was published in 'Everyday Italian, 125 Simple and Delicious Recipes by "Giada De Laurentiis"

Part 2 of 'Vegetables' Chinese Ingredients

As with many Chinese ingredients, texture is important in a vegetable: the spongy hair seaweed is both an absorber of sauce and a provider of texture; water chestnuts and bamboo shoots are pure texture foods. The flesh of winter melon is succulent and subtle, and the slippery taro goes especially well with duck. Ginkgo nuts and baby corn on the cob, often used in vegetarian dishes, add color and variety to a dish. The three preserved vegetables are popular seasonings for meat, soups and other vegetables.

Photography Copyright © Dorling Kindersley Limited, London

Chinese water chestnuts Crisp

Sweet-tasting sedge bulbs, used to provide a crunchy texture. They are also ground into flour.

Winter melon

Green gourd the flesh of which becomes almost transparent when cooked. It is often used in soup chicken or duck.

Taro

Root vegetable, frequently cooked with duck.

Hair seaweed

Product of Hopeh and Shensi provinces, this rather tasteless ingredient is used to absorb flavor and provide a slippery texture.

Bamboo shoots

Young shoots of bamboo plants, used for their texture in many Chinese dishes.

Young corn

Miniature corn on the cob, used in both vegetable and meat dishes.

Ginkgo nuts

Tender, mild-tasting nuts from the ginkgo tree.

Red-in-snow

Red-rooted variety of mustard plant that sprouts up through the spring snows.

Szechwan preserved vegetable

Mustard plant preserved in salt, then pickled with chili powder.

Pickled mustard green

Mustard green preserved in brine.

This Ingredients Tip was published in 'Yan-kit’s Chinese Cookbook by "Yan-Kit So (Foreword by Claudia Roden)" - p14 and p15'

Honeyed Fruit Juice

Image Copyright 2009, Gooseberry Patch
'Coming in from ice skating, we were chilled to the bone. Luckily Mom had this wonderful juice blend warming in the slow cooker!' - Brenda Smith (Gooseberry Patch)

Ingredients:
• 64-oz. bottle cranberry-apple juice cocktail
• 2 c. apple juice
• 1 c. pomegranate juice
• 1/2 c. orange juice
• 2/3 c. honey
• 3 4-inch cinnamon sticks
• 10 whole cloves
• 2 T. orange zest

Preparation:
Combine juices and honey in a slow cooker. Wrap cinnamon sticks and cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to slow cooker along with zest. Cover and cook on low setting for one to 2 hours. Discard spice bag before serving. Makes 3 quarts.

This Recipe was published in '101 Slow-Cooker Recipes by "Vickie and JoAnn"-'

Pepperoncini Italian Beef Roast

Image Copyright 2009, Gooseberry Patch
'These sandwiches are zesty and oh-so easy to fix!' - Vickie

Ingredients:
• 4-lb. beef chuck roast
• 8-oz. jar pepperoncini peppers, drained and juice reserved
• 1 onion, sliced
• 2 1-oz. pkgs. au jus mix
• 8 to 10 hoagie rolls, split

Preparation:
Place roast in a slow cooker; pour reserved pepper juice over top. Cover and cook on low setting for 6 to 8 hours, until very tender. Remove roast and shred with 2 forks; stir back into juice in slow cooker. Add peppers and onion. Blend au jus mix with a little of the juice from slow cooker until dissolved. Pour over meat; add water if needed to cover roast. Cover and cook for an additional hour. Serve beef spooned onto rolls. Makes 8 to 10 sandwiches.

This Recipe was published in '101 Slow-Cooker Recipes by "Vickie and JoAnn"-'

Creamy Hot Corn Dip

Image Copyright 2009, Gooseberry Patch
'My husband calls this dip “man food!” The last time I made this dip, people were eating it by the spoonful!' - Tanya Miller (Millersburg, OH)

Ingredients:
• 2 8-oz. pkgs. cream cheese, softened
• 2 15-1/4 oz. cans corn, drained
• 1/2 c. butter
• 2 jalapeño peppers, diced
• tortilla chips

Preparation:
Combine all ingredients except tortilla chips in a slow cooker. Cover and cook on high setting for 30 minutes; stir until smooth. Reduce setting to low to keep warm. The longer it cooks, the spicier it will get. Serve with tortilla chips. Makes 15 servings.

This Recipe was published in '101 Slow-Cooker Recipes by "Vickie and JoAnn" -'

Aunt B’s Sloppy Joes

Image Copyright 2009, Gooseberry Patch
'For a quick & easy meal, ladle leftovers over cooked rotini pasta.' - Bryna Dunlap (Muskogee, OK)

Ingredients:
• 3 lbs. ground turkey
• 1 c. onion, chopped
• 1 c. green pepper, chopped
• 2 cloves garlic, chopped
• 1-1/2 c. catsup
• 1/2 c. water
• 1/4 c. mustard
• 1/4 c. cider vinegar
• 1/4 c. Worcestershire sauce
• 1 T. chili powder
• 10 whole-wheat hamburger buns, split

Preparation:
In a skillet over medium heat, cook ground turkey, onion, pepper and garlic until browned and tender; drain. Combine in a slow cooker with remaining ingredients except buns. Cover and cook on low setting for 6 to 8 hours, or on high setting for 3 to 4 hours. Spoon onto buns. Makes 10 sandwiches.

This Recipe was published in '101 Slow-Cooker Recipes by "Vickie and JoAnn"-'

Cajun Spiced Pecans

Image Copyright 2009, Gooseberry Patch
'Fill small ribbon-tied bags with these delightful nuts to send home with guests...they’ll love it!' - Kerry Mayer (Dunham Springs, LA)

Ingredients:
• 16-oz. pkg. pecan halves
• 1/4 c. butter, melted
• 1 T. chili powder
• 1 t. dried basil
• 1 t. dried oregano
• 1 t. dried thyme
• 1 t. salt
• 1/2 t. onion powder
• 1/4 t. garlic powder
• 1/4 t. cayenne pepper

Preparation:
Combine all ingredients in a slow cooker. Cover and cook on high setting for 15 minutes. Turn to low setting and cook, uncovered, for 2 hours, stirring occasionally. Transfer nuts to a baking sheet; cool completely. Store in an airtight container. Makes 12 to 16 servings.

This Recipe was published in '101 Slow-Cooker Recipes by "Vickie and JoAnn"-'

Food Safety

Safe food handling starts at the grocery store and continues as you prepare food at home. At every step you need to minimize risk for contamination and food-borne illnesses. Here are a few guidelines to help keep you and your family safe.

Shop Wisely:
• Place meats, poultry, and seafood inside plastic bags from the produce department before adding them to your cart. This prevents juices from dripping onto other foods and spreading bacteria.

• Open egg cartons to make sure the eggs are clean and that none of them have cracks. Inspect the eggs again once you get home and discard any that may have been damaged during transport.

• Inspect packaging on all foods. Make sure meat and poultry are tightly wrapped and fresh-cut vegetables are in sealed packages. Avoid canned foods that have dents, rust, or bulges. Squeeze frozen foods to ensure they are frozen solid.

Prep Smart:
• Wash all fresh produce—even if the label says “prewashed”—before eating. Place greens in a large bowl of cold water and lift them out to drain in a colander. Place vegetables such as broccoli, cauliflower, green beans, and baby carrots in a colander and rinse under cold running water. Scrub sturdy produce such as apples, potatoes, and celery with a brush.

• Do not wash produce with soap or detergent. These products are not approved for use on food, and may leave residues.

• Always marinate foods in the refrigerator.

Clean Up
• Always wash your hands thoroughly before beginning any food preparation.

• Use hot, soapy water and a dishcloth to clean countertops and appliances. Wash dishcloths and towels often in hot water.

On Board
• Keep two cutting boards: one for meats, poultry, and seafood and one for produce.

• Either wood or plastic cutting boards are acceptable. Wash them in hot, soapy water after each use and dry thoroughly. To sanitize cutting boards, wash them in a solution of 1 tablespoon bleach mixed with 1 gallon of water.

Thaw Safely
• Slow and Sure: Thawing in the refrigerator is the safest method of defrosting foods. Count on about 12 hours to thaw 1 pound of steak, ground beef, chicken, or shrimp.

• Faster: You can thaw a 1-pound portion of food in about 2 hours in cold water. To do so, place the food in a zip-close plastic bag with a watertight seal. Submerge the bag in cold water and change the water every 30 minutes until the food is thawed. Cook the food immediately after thawing.

• Fastest: To thaw food in the microwave, follow the manufacturer’s directions. The thawing time will depend on the amount of food and the wattage of your microwave. Cook any food thawed in the microwave immediately.

Minimum Safe Cooking Temperatures
• Use an instant-read thermometer to ensure that cooked foods have reached a safe temperature.

• Insert the thermometer into the center of the food (without touching bone in roasts or poultry) to get an accurate reading. Follow the minimum safe cooking temperatures in the chart below.

• Wash the stem of the thermometer with hot, soapy water after each use.

Type of Food and Its Temperature:
• Ground beef and lamb - 160°F
• Beef and lamb steaks, chops, or roasts - 145°F (medium) and 160°F (well-done)
• Fresh ham - 160°F
• Fully cooked ham (to reheat) - 140°F
• Chicken or turkey, whole, parts, or ground - 165°F
• Egg dishes - 160°F
• Leftovers and casseroles - 165°F

This recipe was published in 'Weight Watchers - New Complete Cookbook (Over 500 Delicious Recipes For The Health Cook's Kitchen) - p8 and p9'

Healthy Pantry 'FREEZER STAPLES'

Steaks and Roasts:
Storage Time - 2–3 days refrigerated; 6–8 months frozen
Storage Tips - Freeze in zip-close plastic freezer bags to maintain the maximum freshness.

Ground beef:
Storage Time - 1–2 days refrigerated; 3–4 months frozen
Storage Tips - Always label and date so you eat the beef before it starts losing quality.

Skinless, boneless chicken breasts:
Storage Time - 1–2 days refrigerated; 9 months frozen
Storage Tips - Individually wrap chicken breasts in heavy-duty foil for easy thawing.

Skinless fish fillets:
Storage Time - 1 day refrigerated; 3 months frozen
Storage Tips - Place fish in a sealed container in the refrigerator to stop the juices from dripping on other foods.

Peeled shrimp:
Storage Time - 1–2 days refrigerated; 3 months frozen
Storage Tips - Don’t freeze fresh shrimp. Most likely, they have already been frozen and thawed for retail sale.

Frozen fruits and vegetables:
Storage Time - 9 months
Storage Tips - Store in the original bag or box.

This tip was published in 'Weight Watchers - New Complete Cookbook (Over 500 Delicious Recipes For The Health Cook's Kitchen) - p8'

Healthy Pantry 'REFRIGERATOR STAPLES'

Pickles, Olives and Capers:
Storage Time - Unopened, 1 year; opened, 1–2 months refrigerated
Storage Tips - Keep the jar tightly capped; discard if salt crystals accumulate at the top of the jar.

Salsa:
Storage Time - Unopened, 1 year; opened, 1 month refrigerated
Storage Tips - If mold forms around the edge of the salsa, discard the entire jar.

Mustard and Ketchup:
Storage Time - Unopened, 1 year; opened, 3 months refrigerated
Storage Tips - Since these condiments contain acid, they are less prone to spoilage and can be stored in the door (the warmest part) of the refrigerator.

Reduced-fat and fat-free Mayonnaise:
Storage Time - Unopened, 1 year; opened, 2 months refrigerated
Storage Tips - For best quality and freshness, always check the “use-by” date on mayonnaise.

Reduced-sodium soy sauce:
Storage Time - Unopened, 1 year; opened, 6 months refrigerated
Storage Tips - Always store opened soy sauce in the refrigerator to preserve its flavor.

Worcestershire sauce:
Storage Time - Unopened, 1 year; opened, 6 months refrigerated
Storage Tips - Wipe off the bottle after each use to prevent drips in the refrigerator.

Jellies and jams:
Storage Time - Unopened, 1 year; opened, 6 months refrigerated
Storage Tips - Wipe off the rim of the jar before replacing the lid after each use to prevent sticky buildup.

Whole wheat tortillas:
Storage Time - 2 months
Storage Tips - After opening, store tightly sealed in the original package in the refrigerator.

This tip was published in 'Weight Watchers - New Complete Cookbook (Over 500 Delicious Recipes For The Health Cook's Kitchen) - p7'

Cooking Terms

Brazilian cooking fuses the culinary identities of cultures spanning three continents. By combining Brazil’s basic native Indian culinary roots with African food artistry and Portuguese spices and ingredients, a national cuisine was born. One of the most appealing things about the cooking of Brazil is that the recipes are not overly complicated. Some involve extra steps that can be time consuming, but any extra effort spent preparing a dish will be greatly rewarded with the surprisingly delicious results. Here are a few simple techniques for you to follow as you discover the cooking of Brazil.

Grate
To grate means to fi nely shred foods. A four-sided metal grater with a handle at the top will give you a place to hold on to as you work. Always use extreme caution when using a grater and don’t allow your fi ngers to come too close to the grating surface.

Sauté
To lightly fry ingredients in a small amount of fat, butter, or oil, while stirring with a spoon or spatula.

Simmer
To cook food in a liquid kept just below the boiling point. Gentle bubbles will roll lazily to the top of a liquid that is simmering. Simmering is an important part of Brazilian cooking and is used in the long, slow cooking of beans, soups, stews, and braised meats.

Skim
Fats or impurities will rise to the surface of simmering or boiling soups or sauces. Skimming removes these unwanted residues as well as reduces fat and enriches fl avor. Use a large metal spoon or small ladle to remove and discard them.

This recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p10 and p11'

Chicken Stock (Caldo de Galinha)

Give this recipe a try and experience what Brazilian cooks already know. Homemade chicken stock not only tastes better than canned, it gives recipes the authentic flavor of Brazil.

Makes about ½ gallon

Ingredients:
• 3 ½ to 4 pounds chicken wings, preferably organic
• 2 medium-size onions
• 10 to 12 sprigs flat-leaf parsley
• 2 carrots, unpeeled
• 2 stalks celery
• 3 whole garlic cloves, unpeeled
• 10 black peppercorns
• 2 bay leaves
• 6 to 8 whole cloves
• 6 quarts cold water

On your mark . . .
• Put the chicken pieces in a colander, rinse thoroughly with cold water, and allow to drain as you prepare the rest of the ingredients. Get set . . .
• Cut the onions in half without peeling them and add them to a pot large enough to hold all the ingredients.
• Wash the parsley thoroughly, shake off the excess water, chop it roughly, and add it to the onions in the pot.
• Scrub the carrots with a vegetable brush to remove any dirt but do not peel. Cut them into large chunks and add them to the pot.
• Wash the celery, cut it into large pieces, and add them to the pot as well.
• Add the garlic cloves, along with the peppercorns, bay leaves, and cloves.

Cook!
• Place the pot on the stove. Add the chicken and the water.
• Bring the stock to a boil over high heat. This will take about 25 to 30 minutes.
• Skim any foam or impurities that rise to the top.
• Once the stock boils, reduce the heat to simmer, and cook for 2 hours.
• Continue to skim the stock as it cooks. Turn off the heat and let the stock stand for about 10 minutes.
• Ask your adult assistant to drain it through a fi ne mesh sieve or colander into a heatproof bowl or large pot.
• After the solids in the sieve have cooled they can be discarded, but the cooked chicken makes a tasty snack.
• Cover and chill the stock in the refrigerator.
• Remove any fat that has hardened on the top and discard. The stock is now ready for use.

Chef ’s Tip
Chicken stock can be kept in the refrigerator tightly covered for up to 4 day s, or frozen for up to 3 months. Always thaw chicken stock overnight in the refrigerator or in a saucepan on the stove top over medium heat. Never thaw it at room temperature.

This recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p27'

Cinnamon and Almond Snails (Zimt und Mandelschnecken)

Ingredients:
• 6 pieces of frozen dinner roll dough, thawed for 3 hours
• ¼ c. almonds
• 7 tbsp. butter, melted
• ½ c. brown sugar
• 1 tbsp. cinnamon

Preparation:
1. Place pieces of dough on a floured breadboard, cover with a towel (not terry cloth), and place in a warm spot (about 180°F) until dough has doubled in size (about 2½ hours).

2. Preheat oven to 350°F.

3. Chop almonds into small pieces and brown in 1 tbsp. butter.

4. Mix together the sugar, browned almonds, and cinnamon. Set aside.

5. Generously grease a 6-well muffin pan.

6. On a floured surface, roll each piece of dough into a 4 6-inch rectangle.

7. Using 4 tbsp. of the melted butter, brush just one side of each rectangle of dough with a little butter. Then sprinkle each piece with some of the sugar-almondcinnamon mixture. (To reduce the fat content of this dessert, use slightly less butter at this stage. [Please note that the buns will not brown as well.])

8. With your fingertips, roll the dough rectangles lengthwise to form logs 6 inches long. Pinch ends together, then form logs into crescent shapes and place in wells of muffin pan.

9. Brush remaining melted butter on each roll. (To reduce the fat content of this dish, you can brush the rolls lightly with milk or with lightly beaten egg whites instead of with butter.)

10. Cover with a towel (not terry cloth) and let rise for 15 to 20 minutes.

11. Remove towel and bake for 20 minutes, or until lightly browned.

12. Remove from oven and allow to cool in the pan for 5 minutes.

13. Remove each snail from pan and place on cooling rack, glazed side up. Serve while warm.

Time to Complete Dish:
Waiting time (for dough to thaw): 3 hours
Additional waiting time (for dough to rise): 2 ¾ hours
Preparation time: 40 minutes
Cooking time: 20 minutes
Makes 6 buns

This Breakfast (Frühstück) recipe was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p32 and p33'

Jelly Rolls (Buchteln)

Traditionally, these rolls are filled with plum jelly or jam, but raspberry, strawberry, or blackberry jam can also be used.

Ingredients:
• 16 pieces of frozen dinner roll dough, thawed for 3 hours
• 1 c. plum jelly
• 4 tbsp. butter, melted (To reduce the fat content of this dish, you can brush the rolls lightly with milk or with lightly beaten egg whites instead of with butter.)
• Powdered sugar

Preparation:
1. Place pieces of dough on a floured breadboard and cover with a towel (not terry cloth). Place in a warm spot (about 180ºF) until dough has doubled in size (about 2½ hours).

2. Preheat oven to 350ºF.

3. Grease a 10-inch springform pan and set aside.

4. On a lightly floured surface, roll each piece of dough into a 4-inch square.

5. Place 1 tbsp. of jelly or jam in the center of each square, moisten the edges with water, and pull up the corners, pinching together with fingers. Then pull up the sides and pinch seams shut.

6. Place rolls in springform pan, starting at the center and working around in circles. Brush generously with melted butter.

7. Cover with a towel (not terry cloth) and let rise for 15 to 20 minutes.

8. Remove towel and bake for 30 minutes, or until rolls are lightly browned.

9. Remove from oven, unclasp springform, and allow rolls to cool for 5 minutes.

10. Place rolls on a wire rack and sprinkle with powdered sugar.

11. When semi-cool, pull rolls apart and serve.

Time to Complete Dish:
Waiting time (for dough to thaw): 3 hours
Additional waiting time (for dough to rise): 2¾ hours
Preparation time: 1½ hours
Baking time: 30 minutes
Makes 16 rolls

This Breakfast (Frühstück) recipe was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p30 and p31'

Metric Conversions

Cooks in the United States measure both liquid and solid ingredients using standard containers based on the 8-ounce cup and the tablespoon. These measurements are based on volume, while the metric system of measurement is based on both weight (for solids) and volume (for liquids).To convert from U.S. fluid tablespoons, ounces, quarts, and so forth to metric liters is a straightforward conversion, using the chart below. However, since solids have different weights—one cup of rice does not weigh the same as one cup of grated cheese, for example—many cooks who use the metric system have kitchen scales to weigh different ingredients.The chart below will give you a good starting point for basic conversions to the metric system.

MASS (weight)
1 ounce (oz.) = 28.0 grams (g)
8 ounces = 227.0 grams
1 pound (lb.) or 16 ounces = 0.45 kilograms (kg)
2.2 pounds = 1.0 kilogram

LENGTH
¼ inch (in.) = 0.6 centimeters (cm)
½ inch = 1.25 centimeters
1 inch = 2.5 centimeters

LIQUID VOLUME
1 teaspoon (tsp.) = 5.0 milliliters (ml)
1 tablespoon (tbsp.) = 15.0 milliliters
1 fluid ounce (oz.) = 30.0 milliliters
1 cup (c.) = 240 milliliters
1 pint (pt.) = 480 milliliters
1 quart (qt.) = 0.95 liters (l)
1 gallon (gal.) = 3.80 liters

TEMPERATURE
212°F = 100°C (boiling point of water)
225°F = 110°C
250°F = 120°C
275°F = 135°C
300°F = 150°C
325°F = 160°C
350°F = 180°C
375°F = 190°C
400°F = 200°C
(To convert temperature in Fahrenheit to Celsius, subtract 32 and multiply by .56)

PAN SIZES
8-inch cake pan = 20 x 4-centimeter cake pan
9-inch cake pan = 23 x 3.5-centimeter cake pan
11 x 7-inch baking pan = 28 x 18-centimeter baking pan
13 x 9-inch baking pan = 32.5 x 23-centimeter baking pan
9 x 5-inch loaf pan = 23 x 13-centimeter loaf pan
2-quart casserole = 2-liter casserole

This tip was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p23'

Healthy and Low-fat Cooking Tips

Many modern cooks are concerned about preparing healthy, low-fat meals. Here are a few simple ways to reduce the fat content of the recipes in this book. Specific suggestions for individual recipes appear throughout the book. Don’t worry, they’ll still taste delicious!

Many recipes call for butter or oil to fry meats, vegetables, or other ingredients. Using oil lowers fat right away, but you can also reduce the amount of oil you use. You can substitute a low-fat or nonfat cooking spray. Sprinkling a little salt on the vegetables brings out their natural juices, so you need less oil. Use a nonstick frying pan if you decide to use less butter or oil than the recipe calls for.

Substitute margarine for butter. Before making this substitution, consider the recipe. If it is a dessert, it’s often best to use butter. Margarine may change the taste or consistency of the food.

Dairy products can be a source of unwanted fat. Replace heavy cream with half-and-half. Use fat-free evaporated milk instead of sweetened condensed milk. Many cheeses are available in reduced fat or nonfat varieties, but these often don’t melt as well. Reduce fat by using low-fat or nonfat yogurt in place of sour cream. Another easy way to reduce the fat from cheese is simply to use less of it. To avoid losing flavor, try using a stronger-tasting cheese.

Meat is an essential part of many Austrian meals. Some cooks replace ground beef with ground turkey, tofu, or chicken to lower fat. This changes the flavor, so you may need to experiment a bit. Using extra-lean ground beef is also an easy way to reduce fat.

When recipes call for chicken broth, use low-fat varieties or vegetable broth. Lower the cholesterol in dishes containing eggs by using an egg substitute.

Meals can be good for you and still taste great. As you become more experienced, try experimenting with recipes and substitutions to find the methods that work best for you.

This tip was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p22'

Special Ingredients

Apple Cider Vinegar: A vinegar made from apple cider

Bay Leaf: The dried leaf of the bay tree (also called European laurel)

Bittersweet Chocolate: Dark chocolate made with less sugar than milk chocolate

Bouillon Cube: A compressed mixture of spices, seasoning, oils, and often a meat extract, used to make broth and add flavor to other foods

Bread Crumbs: Pieces of stale bread broken into small chunks by crushing the bread with a rolling pin or the bottom of a glass. Grocery stores sell packaged bread crumbs.

Buttermilk: Cultured milk made by adding a certain bacteria to sweet milk

Chives: A member of the onion family. The thin, green stalks are chopped and used as a garnish and a flavoring.

Cinnamon: A spice made from the bark of a tree in the laurel family. It is available ground and in sticks.

Farina: A fine meal made from grain. It is used chiefly for puddings or as a breakfast cereal.

Garlic: An herb whose distinctive flavor is used in many dishes. Each bulb can be broken up into several small sections called cloves. Most recipes use only one or two cloves. Before chopping a garlic clove, remove its papery covering.

Nutmeg: A fragrant spice that is often used in ground form in desserts

Paprika: A red seasoning made from the dried, ground pods of the capsicum pepper plant. It adds hot or sweet flavor to foods.

Parsley: A green, leafy herb used as a seasoning and as a garnish

Slivered Almonds: Almonds that have been split into thin strips

Spicy Brown Mustard: A condiment made from mustard seeds, vinegar, seasoning, and spices

Tarragon Vinegar: A vinegar made from a blend of distilled wine vinegars, salt, sugar, herbs, spices, and fragrant tarragon leaves.Tarragon is a European wormwood plant.

Vanilla Extract: A liquid made from vanilla beans that is used to flavor food

This tip was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p21'

RYE

Rye is another latecomer to mankind’s nutrition compared to other major grains, such as wheat or barley. It was probably first cultivated about 3000 BC. Pliny describes the growth of rye in the Alps in the first century BC, and calls it “unpleasant to the stomach,” fit only for the very hungry. A disease in rye called ergot can cause hallucinations in those who consume grains infected with the highly toxic fungus. Some historians blame rye ergot for triggering hallucinations leading to the Salem witch trials in Massachusetts in 1692. Today in industrialized countries, the swollen black or purple lumps of diseased rye are sieved out after threshing.

Because rye can grow in cold, wet climates, it was the major bread-making grain in northern Europe for centuries, and it remains popular to this day also in eastern Europe and Russia. Germans have long enjoyed dense, dark whole grain rye loaves and the Russians their black bread, while in Poland and Sweden lighter, paler rye breads are preferred.

Slender whole rye kernels have a distinct grayish-green hue and an appealing subtle tanginess, a terrific grain to add to your table. Rye also contains a type of fiber that makes you feel full fast—great for anyone hoping to lose a few pounds.

PUMPERNICKEL FLOUR AND DARK RYE FLOUR Both of these are whole grain flours milled from whole rye berries, with pumpernickel flour typically being a coarser grind, perfect for traditional pumpernickel bread. Light rye flour is processed, with the bran and the germ removed. Rye flour does not contain much gluten, the protein that helps wheat bread rise and contributes to its fine elastic texture. To help rye bread rise, it has traditionally been leavened with sourdough, because yeast alone doesn’t produce desirable results. Rye flour adds a slight stickiness to bread, which comes from a natural gum in the grain—it also keeps rye bread moist longer.

This tip was published in 'Ancient Grains for Moden Meals "Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More" by MARIA SPECK'

Rice

Rice is the staple for about half the world’s population, especially across large parts of Asia, but also in Latin America. A descendent of a wild grass, rice grows best submerged in water. Until fairly recently it was the accepted view that the Chinese Yangtze River Valley was the birthplace of rice, with cultivation reaching about ten thousand years back. However, in 2003 a handful of burned rice grains was discovered by archaeologists in Korea. This rice was dated back fifteen thousand years. In medieval Europe, rice was so precious that it was locked away in spice cabinets and its quantity diligently recorded, according to the Oxford Companion to Food.

About 120,000 rice varieties are known to exist, according to the International Rice Research Institute. In the United States, more than one hundred different kinds of rice are commercially grown, with Arkansas and California the top producers. Rice can come in many varieties and colors, ranging from black and purple to brownish red or red. The grain is easy to digest and available in short-, medium-, and long-grain varieties—with short-grain and medium-grain releasing more of the starch amylopectin during cooking and thus becoming stickier. Long-grain varieties, by contrast, contain more of the starch amylose and turn out fluffy with distinct separate kernels. While some kinds of rice are called glutinous, this term is confusing, as rice does not contain any gluten.

Brown rice, ever so slightly chewy and more aromatic than refined white rice, is a whole grain with the bran and the germ intact. Other rice varieties are available today in their whole unrefined state, such as Bhutanese red rice or Chinese black rice. Indian brown basmati rice with its mesmerizing aroma is another delicious example (the word basmati does mean fragrant). Brown kalijira, a rice from Bangladesh, is an interesting variety for whole grain lovers as its small grains cook up relatively fast. Don’t hesitate to try the various kinds in your cooking.

This tip was published in 'Ancient Grains for Moden Meals "Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More" by MARIA SPECK'

Quinoa

Nutrient-rich quinoa (pronounced KEEN-wa) was revered by the Incas, who called it chisaya mama, the mother of all grains. In pre-Columbian civilizations in the Andes, it was more important than corn and second only to the potato as a major food crop. The Spanish conquistadors banned its cultivation because of its ceremonial significance among indigenous peoples, but it survived in the wild.

Cultivated at least five thousand years ago, quinoa is another so-called pseudograin. While it has a similar nutritional profile and is eaten like a grain, botanically it is part of the goosefoot family, which includes spinach, chard, and lamb’s quarters. The United Nations has named drought-resistant and undemanding quinoa a “supercrop” for its potential to feed the poor.

Quinoa is gluten-free and has an appealing, faintly grassy sweetness. The seeds contain all the essential amino acids, which makes them an excellent source of protein. They come in a rainbow of colors: black, purple, red, ivory, orange, and yellow. Quinoa seeds are about the size of sesame and have the shape of small disks. More than one hundred varieties of quinoa are grown in the Andes.

WHEN YOU SHOP Quinoa naturally has a bitter-tasting saponin layer around each kernel that protects the grain against insects. Thorough washing removes this bitter residue. However, most quinoa sold in the United States has undergone an abrasion process that also shaves off some of the beneficial bran and germ. Still, quinoa is a nutritious, quick, and delicious dinner staple worth exploring.

This tips was published in 'Ancient Grains for Moden Meals "Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More" by MARIA SPECK'

Oats

Comforting oats are the one whole grain Americans love to eat. Whether in a soothing bowl of warm oatmeal or in a chewy oatmeal cookie, the delicate natural sweetness and appealing texture of oats have wide appeal. The ancient Greeks and Romans, on the other hand, were less excited about the grain. They considered it barbarian fare, good enough only for their animals: Alexander the Great fed oats to his legendary horse, Bucephalus.

Oats are considered a relative latecomer to the human diet. The grain was cultivated in Europe only from about 1000 BC. The plant thrives in moist and cooler weather, which explains its popularity in northern Europe, especially in Scotland but also in parts of Germany, Scandinavia, and Russia. Scottish haggis combines oatmeal with sheep’s heart, liver, and lungs, packaged in a sheep’s stomach, for a favorite national dish.

In processing oats, the germ and the bran are hardly ever removed. As a result, this whole grain is widely available and can be easily added to your diet. There are different kinds of oatmeal to chose from: precooked instant oats, quick-cooking oats, and oldfashioned rolled oats. I enjoy chewy steel-cut oats for breakfast, and for other meals whole oat berries (groats). Compared to other grains, oats are high in protein and in beneficial fat. If processed correctly, they are gluten-free. And just in case you have always wondered: there are about 26,000 rolled oats in a 500-gram (1.1 pound) package. Start counting!

This tip was published in 'Ancient Grains for Moden Meals "Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More" by MARIA SPECK'

Millet

Recent research has identified millet as among the oldest staples of mankind, tracing its cultivation in East Asia back ten thousand years. Part of a larger family of grasses, this small-seeded cereal spread across the globe because it grows well in drought-prone areas. To this day, millet is a staple in Africa, India, and northern China.

In 2005, archaeologists discovered the world’s most ancient noodles in China. They were made from millet and were four thousand years old. The pasta was found in twenty-inch-long strings and was surprisingly well preserved. This spectacular find may finally settle the debate on who first invented pasta: the Chinese, the Italians, or the Arabs.

From antiquity through the Middle Ages, millet was an important staple in central Europe before it was replaced by potatoes and corn from the New World. Millet porridge was widely eaten by the poor, from Greece to Italy to the Balkans. The significance of the grain as a major staple is also documented in language use. For example, the German term for millet, Hirse, derives from an old Germanic term for “nourishment.”

Millet is a gluten-free grain. It is high in B vitamins, iron, magnesium, and zinc. And while this nutritious staple is derided by many in the West as “bird food,” it is a deliciously mild whole grain, quick-cooking and almost endlessly versatile, much like polenta and couscous.

This tip was published in 'Ancient Grains for Moden Meals "Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More" by MARIA SPECK'