Fruit Pie Tips
Culinary Quiz
Quote
UPCOMING FOOD HOLIDAYS
FUNNIES: Signs You're At A Bad Italian Restaurant
Applebee's Smothered Steak Skillet
Culinary Quiz Answer
==================================
Fruit Pie Tips:
* Save the drained juice from frozen or canned fruit and use fruit juice instead of water in your recipe. This is only a good idea if the juice does not have a lot of sugar in it.
* Add fresh butter to your fruit pie filling after it has been cooked. Or dot pieces of butter over the fruit before you place on the top crust.
* Don't cut apples pieces too thin when you are using fresh apples. Larger chunks will hold together and have more apple flavor.
* Use a little red food color and a drop or two of almond extract in your cherry pies when you use fresh or canned cherries.
* Use a little yellow food color and a teaspoon of lemon juice in your apricot and peach fruit pies. The lemon juice will enhance their flavor and also help keep a bright color.
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Culinary Quiz
(Answer at the bottom of page)
In Naples and its surrounding cities, one may be served various types of fish cooked in what is called "acqua pazza", which literally means "crazy water". What, exactly, is "acqua pazza"?
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Quote:
"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."
- Julia Child (1912-2004)
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UPCOMING FOOD HOLIDAYS:
August is: National Catfish Month
National Water Quality Month
August 21 - National Spumoni Day
August 22 - National Pecan Torte Day
August 23 - National Spongecake Day
August 24 - National Peach Pie Day
August 25 - National Banana Split Day
August 26 - National Cherry Popsicle Day
August 27 - National Pots du Creme Day
August 28 - National Cherry Turnover Day
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FUNNIES: Signs You're At A Bad Italian Restaurant
10. The word "Hut" anywhere in the name of the place.
9. You ask for Sauce Bolognaise and the waiter informs you they don't serve cold cuts there.
8. You get a discount if your meal is a Passover seder.
7. "Authentic Southern Italian Cuisine" means Hog Jowls Alfredo and Barbecued Pignolata.
6. You can get Linguine Tacos to go.
5. Music playing over the muzak system: Billy Joel's "Scenes from an Entirely Bogus Italian Restaurant".
4. The meatballs are stamped with "Top-Flite".
3. The menu says: "Succulent roasted pork enrobed in a tasty polenta batter". Your plate says: "Corn dog".
2. Their idea of "filled pastas" involves someone in the back squirting Cheez Whiz into macaroni.
... and the #1 Sign You're Not at an Authentic Italian Restaurant ...
1. It's 95% fat free.
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Applebee's Smothered Steak Skillet
Garlic Mashed Potatoes:
2 pounds red potatoes
1/2 cup milk
1/4 cup heavy cream
3 tablespoons butter
salt and black pepper, to taste
1/4 cup garlic cloves
Sauteed Onions and Mushrooms:
1/2 pound yellow onions -- peeled, cored, and cut 1/4" julienne strips
1/2 pound sliced mushrooms
2 tablespoons butter
Granulated garlic, to taste
salt and black pepper, to taste
Sirloin Steak Skillet:
2 3/4 pounds sirloin steak, cut 8 pieces, (about 5 1/2 oz. each)
8 slices mozzarella cheese
For the Garlic Mashed Potatoes:
Place a layer of garlic cloves on a sheet of heavy-duty aluminum foil and wrap tightly. Roast in 400ºF degree preheated oven for approximately 45 minutes until soft. Unwrap and let cool until touchable. Peel cloves and mash with potatoes when they are ready.
Wash and rinse potatoes under cold water. It's not necessary to peel potatoes, unless you desire. In large sauce pan (or pot), bring red potatoes to a slow boil for approximately 20 minutes. The exact time
depends on the size of the potatoes used. For faster cooking, cut in smaller pieces. Internal temperature should be 205ºF. Remove from heat and drain in colander. In pan or bowl, combine potatoes, peeled and roasted garlic cloves, and all other ingredients and mash with a potato masher. Keep warm.
For the Sauteed Onions And Mushrooms:
Melt butter in skillet over medium heat and add onions and seasonings. Saute and stir until lightly caramelized. Add sliced mushrooms and stir, as needed to avoid burning, until hot.
For the Sirloin Streak Skillet:
Grill steaks to desired degree of doneness. Melt two slices of mozzarella cheese over two shingled
steaks for each plate. Top with Sauteed Onions And Mushrooms, and serve with Garlic Mashed Potatoes on the side.
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Culinary Quiz Answer:
Seawater
"Pesce all'acqua pazza" is fish of nearly any kind simmered in seawater, which may be flavored with garlic, peperoncini, parsley, and other aromatics. The name "crazy water" derives from the fact that people stranded at sea without water would "go crazy" after drinking seawater. Home chefs who do not have access to seawater may use a combination of filtered or bottled water to which sea salt has been added to taste; just go easy on the salt!
Culinary Quiz
Quote
UPCOMING FOOD HOLIDAYS
FUNNIES: Signs You're At A Bad Italian Restaurant
Applebee's Smothered Steak Skillet Culinary Quiz Answer
==================================
Fruit Pie Tips:
* Save the drained juice from frozen or canned fruit and use fruit juice instead of water in your recipe. This is only a good idea if the juice does not have a lot of sugar in it.
* Add fresh butter to your fruit pie filling after it has been cooked. Or dot pieces of butter over the fruit before you place on the top crust.
* Don't cut apples pieces too thin when you are using fresh apples. Larger chunks will hold together and have more apple flavor.
* Use a little red food color and a drop or two of almond extract in your cherry pies when you use fresh or canned cherries.
* Use a little yellow food color and a teaspoon of lemon juice in your apricot and peach fruit pies. The lemon juice will enhance their flavor and also help keep a bright color.
=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-=
Culinary Quiz
(Answer at the bottom of page)
In Naples and its surrounding cities, one may be served various types of fish cooked in what is called "acqua pazza", which literally means "crazy water". What, exactly, is "acqua pazza"?
=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-=
Quote:
"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."
- Julia Child (1912-2004)
=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-=
UPCOMING FOOD HOLIDAYS:
August is: National Catfish Month
National Water Quality Month
August 21 - National Spumoni Day
August 22 - National Pecan Torte Day
August 23 - National Spongecake Day
August 24 - National Peach Pie Day
August 25 - National Banana Split Day
August 26 - National Cherry Popsicle Day
August 27 - National Pots du Creme Day
August 28 - National Cherry Turnover Day
=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=
FUNNIES: Signs You're At A Bad Italian Restaurant
10. The word "Hut" anywhere in the name of the place.
9. You ask for Sauce Bolognaise and the waiter informs you they don't serve cold cuts there.
8. You get a discount if your meal is a Passover seder.
7. "Authentic Southern Italian Cuisine" means Hog Jowls Alfredo and Barbecued Pignolata.
6. You can get Linguine Tacos to go.
5. Music playing over the muzak system: Billy Joel's "Scenes from an Entirely Bogus Italian Restaurant".
4. The meatballs are stamped with "Top-Flite".
3. The menu says: "Succulent roasted pork enrobed in a tasty polenta batter". Your plate says: "Corn dog".
2. Their idea of "filled pastas" involves someone in the back squirting Cheez Whiz into macaroni.
... and the #1 Sign You're Not at an Authentic Italian Restaurant ...
1. It's 95% fat free.
=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=
Applebee's Smothered Steak SkilletGarlic Mashed Potatoes:
2 pounds red potatoes
1/2 cup milk
1/4 cup heavy cream
3 tablespoons butter
salt and black pepper, to taste
1/4 cup garlic cloves
Sauteed Onions and Mushrooms:
1/2 pound yellow onions -- peeled, cored, and cut 1/4" julienne strips
1/2 pound sliced mushrooms
2 tablespoons butter
Granulated garlic, to taste
salt and black pepper, to taste
Sirloin Steak Skillet:
2 3/4 pounds sirloin steak, cut 8 pieces, (about 5 1/2 oz. each)
8 slices mozzarella cheese
For the Garlic Mashed Potatoes:
Place a layer of garlic cloves on a sheet of heavy-duty aluminum foil and wrap tightly. Roast in 400ºF degree preheated oven for approximately 45 minutes until soft. Unwrap and let cool until touchable. Peel cloves and mash with potatoes when they are ready.
Wash and rinse potatoes under cold water. It's not necessary to peel potatoes, unless you desire. In large sauce pan (or pot), bring red potatoes to a slow boil for approximately 20 minutes. The exact time
depends on the size of the potatoes used. For faster cooking, cut in smaller pieces. Internal temperature should be 205ºF. Remove from heat and drain in colander. In pan or bowl, combine potatoes, peeled and roasted garlic cloves, and all other ingredients and mash with a potato masher. Keep warm.
For the Sauteed Onions And Mushrooms:
Melt butter in skillet over medium heat and add onions and seasonings. Saute and stir until lightly caramelized. Add sliced mushrooms and stir, as needed to avoid burning, until hot.
For the Sirloin Streak Skillet:
Grill steaks to desired degree of doneness. Melt two slices of mozzarella cheese over two shingled
steaks for each plate. Top with Sauteed Onions And Mushrooms, and serve with Garlic Mashed Potatoes on the side.
=+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-=
Culinary Quiz Answer:
Seawater
"Pesce all'acqua pazza" is fish of nearly any kind simmered in seawater, which may be flavored with garlic, peperoncini, parsley, and other aromatics. The name "crazy water" derives from the fact that people stranded at sea without water would "go crazy" after drinking seawater. Home chefs who do not have access to seawater may use a combination of filtered or bottled water to which sea salt has been added to taste; just go easy on the salt!
