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*******THE FOOD REFERENCE NEWSLETTER*******
June 14, 2007 Vol 8 #11 ISSN 1535-5659
Food Reference Website - http://www.foodreference.com
TO VIEW THIS NEWSLETTER ONLINE GO TO:
http://www.foodreference.com/html/newsletter.html
*******IN THIS ISSUE*******
-> Website News
-> 'Food for Thought' by Mark Vogel
-> Quotes and Trivia
-> Food Trivia Quiz
-> Readers questions
-> Ancient & Classic Recipes
-> Did you know?
-> Requested Recipes
-> Cooking Tips
-> Culinary Calendar - selected events
-> How To Subscribe to this Newsletter
-> How to Stop receiving this Newsletter
-> General information and Copyright
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*******'FOOD FOR THOUGHT' BY MARK VOGEL*******
NO IT ISN’T! - On April 13th, 1111, in St. Peter’s Basilica in Rome, Pope Paschal II crowned Henry V as Holy Roman Emperor. As the story goes, a German bishop by the name of Johann Fugger was to.............
http://www.foodreference.com/html/markvogelweeklycolumn.html
*******QUOTE*******
"Marry, sir, 'tis an ill cook that cannt lick his own fingers. Therefore he that cannot lick his fingers goes not with me."
William Shakespeare (1564-1616) Romeo and Juliet
*******FOOD ART & CULINARY POSTERS*******
The finest selection of food and beverage related posters and art work to be found anywhere. There are thousands of posters - food art, restaurant art, kitchen art, culinary art - food posters, culinary posters, food identification posters, fine art, etc, all suitable for your home, kitchen, restaurant or office.
http://www.culinaryposters.com/
*******TRIVIA*******
Some varieties of chervil also have edible roots which are like small turnips. Turnip-rooted chervil was enjoyed by the early Greeks and Romans, and in England during the 14th to 17th centuries.
*******CULINARY SCHOOLS, TOURS AND CRUISES*******
Culinary Schools & Cooking Classes - Food and Wine Tours for the amateur & the professional. U.S. and abroad.
The best of the best.
http://www.foodreference.com/html/Cooking-Schools.html
*******FOOD TRIVIA QUIZ*******
The Food Trivia Quizzes are now moved to their own separate section after the newsletter is e-mailed. Check the Navigation Bar at the top of the page.
*******FRESH FLOWERS*******
Fresh Flowers Directly from the Growers
BE TRULY ROMANTIC - GIVE FLOWERS FOR NO REASON AT ALL!
http://www.foodreference.com/html/freshflowers.html
*******FREE TRIAL ISSUE OF SAVEUR MAGAZINE*******
Food Reference subscribers can get a FREE trial issue to Saveur magazine - the award winning magazine that celebrates the people, places and rituals that establish culinary traditions.
https://secure.palmcoastd.com/pcd/document?ikey=089CFHPP1
*******READERS QUESTIONS*******
QUESTION: I just received your recipe for Soft Corn Bread. My mother used to make something with corn meal but called it "Johnny Cake". We ate it warm with corn syrup or maple syrup on it. Do you know if this would be similar or have you ever heard of "Johnny Cake" ?
ANSWER: Johnnycakes, johnny cakes, jonnycake, ashcake, battercake, corn cake, cornpone, hoecake, hoe cake, journey cake, mush bread, pone, Shawnee cake, jonakin, and jonikin.
These are all regional names for cornmeal flatbread. The name, exact type of batter and cooking method varies from region to region. They may be cooked over the ashes of a campfire, on hot stones, on a griddle, in a cast iron pan, or in the oven.
The original New England Johnnycake was a dry flat bread made with corn meal, salt and water, and baked on hot stones. Native Americans showed the Pilgrims how to cook with corn (maize) and most likely taught them how to make johnnycakes.
The origin of the name is in dispute, possibly a corruption of Shawnee cake (from the Shawnee Indians) or 'journey cake' because it was easily prepared by travelers, or possibly based on some long forgotten Indian word by way of 'jonakin' or 'jonikin.'
Also popular in the Atlantic Midland and Southern States in the United States, versions (made with other types of whole meal other than corn) are also found in the West Indies and Australia. Modern version are frequently made with eggs, oil, and baking powder for leavening.
You will find recipes for Johnny Cakes and many other types of cornbread on this page on foodreference.com
http://www.foodreference.com/html/cornbread-recipes.html
*******TRIVIA*******
The term 'kippers' refers to herring that is split, dressed, salted and smoked. Originally, kippers were salmon, and herring was not used until sometime in the 19th century.
*******FREE FOOD & BEVERAGE PUBLICATIONS*******
Subscriptions to FREE food and Beverage magazines
Food Arts, Seafood Business, Hotel Management Int'l, etc.
Also a selection of other Free Business Magazines
http://www.foodreference.com/html/food-magazines.html
*******ANCIENT & CLASSIC RECIPES*******
KASHA VARNISHKES
Divine Kosher Cuisine: Catering to Family and Friends
http://www.foodreference.com/html/divine-kosher-813.html
The classic Eastern European dish beloved by young and old. Served with gravy, it is a traditional complement to a brisket main dish.
Pareve
Yield: 10 Servings
Ingredients
3 tablespoons vegetable oil
3/4 cup chopped onions
1 carrot, peeled and chopped
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1 large egg, slightly beaten
1 cup buckwheat groats (kasha)
2 cups vegetable broth, warmed
8 ounces small bow tie pasta, cooked and drained
Directions
1. Heat oil in medium skillet and saute onions, carrots and garlic until onions are soft. Add salt and pepper and set aside.
2. Combine egg with kasha in large dry skillet. Cook on low heat, stirring constantly, until egg has dried and kasha has separated.
3. Add onion mixture to kasha and stir in broth, reduce heat and cover. Steam kasha 15 to 20 minutes or until tender and liquid is absorbed. Add more broth if needed.
Fluff with fork and combine with pasta. Serve warm.
*******QUOTE*******
"Life is a combination of magic and pasta."
Fellini
*******CATALOGS - CATALOGS - CATALOGS*******
Order the world’s best and most unique Catalogs!
Plus save money with exclusive Savings Certificates from every catalog. Voted the #1 source for catalog shopping!
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*******DID YOU KNOW?*******
The star fruit or carambola, is a unique fruit that has a 5 pointed star shape when cut across the middle of the fruit. They probably originated in Sri Lanka and the Moluccas, and have been cultivated in southeast Asia and Malaysia for several hundred years. They are also grown throughout the Caribbean, Central and South America and Hawaii. They range in taste from pleasantly tart and sour to slightly sweet. As a general rule, the yellower the sweeter. They are bruised easily, so handle with care. Star fruit can be eaten out of hand or sliced and used as a garnish or in salads. They can also be used in curries and tarts.
*******CULINARY SCHOOLS, TOURS AND CRUISES*******
Culinary Schools & Cooking Classes - Food and Wine Tours for the amateur & the professional. U.S. and abroad.
The best of the best.
http://www.foodreference.com/html/Cooking-Schools.html
*******QUOTE*******
"Life is too short to stuff a mushroom."
Shirley Conran (1932-?) 'Superwoman'
*******RECIPE REQUESTS FROM READERS*******
QUESTION:
A long time ago I had a desert served to me at a restaurant called a " Charlotte Ruse" I have tried to find it so that I can try it but can not find it. Can you help me. I think it had lady fingers as one of the ingredients. Robyn
ANSWER:
Charlotte Russe is a cold dessert, similar to the original charlotte, and most likely created by Carκme (1783-1833). The charlotte mold is lined with ladyfingers (usually soaked in Cognac or coffee liqueur) and filled with Bavarian Cream, chocolate mousse, coffee mousse, ice cream, or uncooked gelatin custard.
RECIPES
http://www.foodreference.com/html/charlotte-russe-recipe.html
http://www.foodreference.com/html/char-russe-012307.html
Email your recipe requests, food info or history
questions to me at james@foodreference.com
*******FOOD ART AND FOOD POSTERS*******
The finest selection of food and beverage related posters and art work to be found anywhere. There are thousands of posters - food art, restaurant art, kitchen art, culinary art - food posters, culinary posters, food identification posters, fine art, etc, all suitable for your home, kitchen, restaurant or office.
http://www.culinaryposters.com/
*******COOKING TIPS*******
When drying fruits at home, never use a temperature over 140 degrees F. Higher temperatures dry and harden the outside, trapping moisture on the inside. While in storage, the trapped moisture will spread throughout the whole fruit and will eventually cause mold to form.
*******CULINARY CALENDAR - A FEW SELECTED EVENTS*******
THURSDAY, JUNE 14
1800 Chicken Marengo was supposedly created by Napoleon's Swiss chef to commemorate the occasion of Napoleon's victory over the Austrians in the Battle of Marengo on this day.
FRIDAY, JUNE 15
1992 At a spelling bee in a Trenton, New Jersey school, U.S. Vice President Dan Quayle, corrects a student's spelling of 'potato' by telling him it should have an 'e' at the end.
SATURDAY, JUNE 16
1893 R.W. Rueckheim invents ‘Cracker Jack’, a popcorn, peanut and molasses confection. It was introduced at the Columbian Exposition in Chicago. R.W.'s brother Louis perfected the secret formula in 1896, which prevents the molasses coated popcorn from sticking together. The prize in each box was introduced in 1912.
SUNDAY, JUNE 17
1239 King Edward I of England was born (ruled 1272-1307). His coronation feast included 278 bacon hogs, 450 pigs, 440 oxen, 430 sheep and 22,600 hens and capons.
MONDAY, JUNE 18
1897 Juliet Corson died. Librarian, cookery teacher and writer, founder of the New York Cooking School in 1876. Her books include 'Cooking Manual' (1877), 'Twenty-five Cent Dinners for Families of Six' (1878), and 'Miss Corson's Practical American Cookery' (1886).
TUESDAY, JUNE 19
1931 The first commercial doors operated by a photoelectric cell were installed on the swinging doors between the kitchen and dining room of Wilcox's Pier Restaurant in West Haven, Connecticut.
WEDNESDAY, JUNE 20
1964 'Chapel of Love' by the Dixie Cups is #1 on the charts
For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html
*******FOOD & WINE MAGAZINES & CATALOGS*******
Hundreds of Food, Recipe, Wine and Beer Magazines at great discount prices. Also Health & Fitness, Home & Gardening, Hunting & Fishing, Environmental, Travel, Nature, Recreation etc. Magazines - and more!
http://www.foodreference.com/html/food-magazines.html
*******TRIVIA*******
Until the early 1800s in Hawaii, most banana varieties were 'kapu' - forbidden for women of Hawaii to eat, under penalty of death.
*******QUOTE*******
"If you hear an onion ring, answer it."
anonymous
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*******PUBLISHER INFORMATION*******
Food Reference Newsletter ISSN 1535-5659
James T Ehler (Exec. Chef, Editor & Publisher)
166 W. Broadway
Suite 315
Winona, Minnesota 55987-6259
E-mail: james@foodreference.com Phone: (507) 474-1689
Food Reference WebSite: http://www.foodreference.com
******* © Copyright 1990-2007 James T Ehler. All rights reserved. You may copy and use portions of this newsletter for noncommercial, personal use only. You may forward a copy to someone else as long as the Copyright notice is included. Any other use of the materials in this newsletter without prior written permission is prohibited.
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