Breakfast was a glass of orange juice. I weighed in at 159 pounds.
<ins datetime="2003-12-18T18:41:00-05:00">I walked the two miles round trip to the HUB today and had a salad. Continuing in the roasting vein, Gretchen roasted a chicken for dinner, she made cloved onions and we got the last of her home made baked beans. We also finished off the <a href="http://www.bolla.com/view_wine.asp?nWID=5" title="Bolla Wines of Italy - Open Up">Bolla Merlot</a>.</ins>
Food Log
Breakfast was a glass of juice. I weighed in at 159 pounds.
The Cisco representative took our group to lunch today. We went to the <a href="http://www.americanalehouse.com/" title="American Ale House - Fine Dining AND Tommy Wareham">American Ale House</a> in Toftrees. I had a Carolina Pulled Pork sandwich, a pickle, and a dollop of potato salad.
<ins datetime="2003-12-17T18:53:00-05:00">Gretchen roasted a turkey breast for dinner, she made pan gravy and mashed potatoes, she also made home made applesauce and got some of her home made baked beans out of the freezer. I had it all with a Blue Moon Belgian White Belgian-Style Wheat Ale.</ins>
Wine Talk: Americans’ Thirst for Wine Is Rising
<a href="http://www.nytimes.com/2003/12/17/dining/17WINE.html?ex=1386997200&en=0800a1e7b350a222&ei=5007&partner=USERLAND">Wine Talk: Americans’ Thirst for Wine Is Rising</a>: “The current wine boom is hardly an overnight phenomenon. Wine Institute figures show that after some particularly rocky years in the 1980’s, wine consumption in the United States has more than doubled in 12 years, up an estimated 88 million cases this year from the 1991 figure.
“As [Jon Fredrikson, a partner in Gomberg, Fredrikson & Associates, a San Francisco-based consulting firm that has been tracking the wine industry for 55 years,] noted, 1992, when the boom began, was the year following the revelation of the so-called French Paradox, a study that claimed that the foie-gras-eating French had fewer problems with obesity and cardiovascular illness than Americans.
“The reason, the researchers said, was wine, particularly red wine, which the French drank much more of than Americans did. Sales of red wine in this country took off in 1992 and have increased every year since. According to data gathered by the A. C. Nielsen company, red wines accounted for 17 percent of the United States market in 1991, 25 percent in 1995 and 39 percent in 2002. That is confirmation of sorts of the old Burgundian adage that wine has but one responsibility, and that is to be red.”
’30 Minute’ Soy Braised Chicken For Two
This is a recipe that Gretchen and I developed after trying a recipe from <a href="http://search.barnesandnoble.com/booksearch/isbnInquiry.asp?isbn=0862812534" title="Barnes & Noble.com - Little Chinese Cookbook"><em>A Little Chinese Cookbook</em></a>, by <a href="http://www.terrytan.com/index.htm" title="Terry Tan.com">Terry Tan</a> — a lovely little (physically) book. Terry describes it as a “Cantonese specialty” that is “positively ambrosial.” I could not agree more. Mmmm… ambrosia.
If you have <a href="http://www.amazon.com/exec/obidos/tg/detail/-/0684818701" title="Amazon.com: Books: The New Joy of Cooking">The New Joy of Cooking</a>, there is a version there as well, though I cannot vouch for it.
Recipe
- 2 boneless, skinless chicken breasts
- 4 tablespoons olive oil
- 2 tablespoons sugar
- 6 tablespoons dark soy sauce
- ½ teaspoon ginger
- 1 medium onion, minced
- ¼ cup water
Start by heating the oil in a flat pan — one that has a lid (you will need it later) — over a medium heat — maybe a little hotter. Sprinkle the sugar around the pan and shake it a bit to even it out and get the grains uniformly coated in oil. <em>Resist the temptation to stick a utensil in the mixture and stir it. You are trying to caramelize the sugar. If you put a utensil in it, the sugar will stick to it and you will not be able to get it off.</em> Just be patient — stand there and watch as the sugar turns from granules, to a clear liquid, to a caramel colored liquid.
When the sugar has caramelized, grab the pan lid in one hand and the soy sauce in the other. Get ready to cover the pan and turn on the exhaust fan. Pour the soy into the pan with the hot oil and caramelized sugar. It is going to boil, and steam, and spit like mad, so cover it immediately — and turn on the exhaust fan.
As soon as the mixture calms down — maybe 30 seconds — turn the chicken breasts in the sauce with a pair of tongues, making sure to thoroughly coat both sides.
Add the water, the ginger, and the minced onion. Reduce the heat and simmer for a half an hour. Turning the chicken occasionally and adding more water if necessary to keep the sauce from burning.
<em>If you are having rice as an accompaniment — and I strongly recommend it, it may sound bland, but the contrast with the potent flavor of the chicken is amazing — now would be a good time to start it. Two cups of cooked rice — one cup a piece — is what you are looking for.</em>
When the chicken (and the rice) is done, take the chicken breasts out of the sauce and plate them along side the rice.
Increase the heat under the sauce and reduce it to a syrupy glaze consistency and pour over the chicken. Serve immediately.
‘English’ Roasted Potatoes
I remember my father’s mother — my grandmother — making these. I have not seen them since I was a little boy, then the other day I saw <a href="http://www.amazon.com/exec/obidos/tg/detail/-/0895779323/" title="Amazon.com: Books: Anne Willan's Cook It Right: Achieve Perfection With Every Dish You Cook">Anne Willan</a> making them on <a href="http://www.foodnetwork.com/food/show_ms/0,1976,FOOD_9983,00.html" title="">From Martha’s Kitchen</a> — which is ironic, since my grandmother’s name was Martha — and there she was, pulling them out of the oven. By the way, the “drippings” are from a standing rib roast.
Roasted Potatoes
- 3 pounds Idaho potatoes, peeled and halved
- Coarse salt
- 1/2 cup drippings
Preheat oven to 400°F.
Place potatoes and salt in a large saucepan. Add enough water to cover. Bring to a boil and cook for 5 minutes. Remove from heat and drain. Score potatoes all over with the tines of a fork.
Combine cooked potatoes and drippings in a roasting pan large enough to allow the potatoes to roast in a single layer. Transfer to oven and roast until crispy and golden brown, about 1 hour.
<a href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_25221,00.html">Food Network: Recipes</a>
Recommended potato varieties for Pennsylvania
| Potato variety | Skin color | Flesh color |
|---|---|---|
| Superior | white | white |
| Eva | white | white |
| Katahdin | white | white |
| Dark Red Norland | red | white |
| Chieftain | red | white |
| Yukon Gold | white | yellow |
| Norwis | white | light yellow |
| Kueka Gold | white | light yellow |
| Michigan Purple | purple | bright white |
| S45-5 (Cornell University) | purple | purple |
| S48-6 (Cornell University) | red | red |
Penn State College of Agricultural Sciences Agricultural Research and Cooperative Extension. “<a href="http://pubs.cas.psu.edu/FreePubs/ua360.html" title="Agricultural Alternatives: Potato Production">Potato Production</a>” <em><a href="http://agalternatives.aers.psu.edu/" title="Agricultural Alternatives - Penn State Agricultural Economics and Rural Sociology">Agricultural Alternatives</a></em>. 2001. <a href="http://pubs.cas.psu.edu/FreePubs/ua360.html" title="Agricultural Alternatives: Potato Production"><http:// pubs.cas.psu.edu/ FreePubs/ ua360.html></a> (16 December 2003).
Food Log
Breakfast was a glass of juice. I weighed in at 159 pounds.
<ins datetime="2003-12-16T13:44:00-05:00">I walked over and had lunch at the salad bar in the Hub — two miles round trip. I had a hand full of cashews when I got back to the office.</ins>
<ins datetime="2003-12-16T19:49:00-05:00">Dinner was our very own adaptation of Soy Braised Chicken with white rice and two glasses of <a href="http://www.bolla.com/view_wine.asp?nWID=5" title="Bolla Wines of Italy - Open Up">Bolla Merlot</a>.</ins>
What are potatoes?
<a href="http://web.foodnetwork.com/food/web/encyclopedia/termdetail/0,7770,3572,00.html">Encyclopedia</a>: “Ancient Incas were cultivating this humble tuber thousands of years ago. The potato was not readily accepted in Europe, however, because it is a member of the nightshade family (as are the tomato and eggplant) and therefore thought to be poisonous. In the 16th century, Sir Walter Raleigh was instrumental in debunking the superstition when he planted them on property he owned in Ireland. Today, hundreds of varieties of this vegetable are grown around the world.
“In America, the potato can be divided into four basic categories: russet, long white, round white and round red. The <strong>russet Burbank potato</strong> (also called <em>russet</em> and <em>Idaho</em>) is long, slightly rounded and has brown, rough skin and many eyes. Its low moisture and high starch content make it excellent for baking and for French fries.
“<strong>Long white potatoes</strong> have similar shape to russets but have thin, pale gray-brown skins with almost imperceptible eyes. They’re sometimes called <em>white rose</em> or <em>California long whites</em>. Long whites can be baked, boiled or fried. The thumb-sized baby long whites are called <strong>finger potatoes</strong>.
“The medium-size <strong>round white</strong> and <strong>round red potatoes</strong> are also called <em>boiling potatoes</em>. They’re almost identical, but the round white has a freckled brown skin and the round red a reddish-brown coat. They both have waxy flesh with less starch and more moisture than the russet and long white. This makes them better suited for boiling (they’re both commonly used to make mashed potatoes) than baking. They’re also good for roasting and frying. The round white is sometimes called <em>Katahdin</em>.
“<strong>Yukon gold</strong> potatoes have skin and flesh ranging from buttery yellow to golden. These boiling potatoes have a moist, almost succulent texture and make excellent mashed potatoes.
“Most marketplace varieties of potato date back centuries. Among the more distinctive are the small <strong>All Blue potatoes</strong>, which range in color from bluish purple to purple-black. They have a dense texture and are good for boiling. Other purple potatoes have skins that range from lavender to dark blue and flesh from white to beige with purple streaking. Among the <strong>red-fleshed potatoes</strong> are the <em>huckleberry</em> (red skin and flesh) and the <em>blossom</em> (pinkish-red skin and flesh).
“<strong>New potatoes</strong> are young potatoes (any variety). They haven’t converted their sugar fully into starch and consequently have a crisp, waxy texture and thin, undeveloped skins. New potatoes are small enough to cook whole and are excellent boiled or pan-roasted. Because they retain their shape, new potatoes are particularly suited for potato salad. The season for new potatoes is spring to early summer.
“Potatoes of one variety or another are available year-round. Choose potatoes suitable for the method of cooking. All potatoes should be firm, well-shaped (for their type) and blemish-free. New potatoes may be missing some skin but other types should not have any bald spots. Avoid potatoes that are wrinkled, sprouted or cracked. A green tinge — indicative of prolonged light exposure — is caused by the alkaloid solanine, which can be toxic if eaten in quantity. This bitter green portion can be cut or scraped off and the potato used in the normal fashion. Store potatoes in a cool, dark, well ventilated place for up to 2 weeks. New potatoes should be used within 3 days of purchase. Refrigerating potatoes causes them to become sweet and turn dark when cooked. Warm temperatures encourage sprouting and shriveling.
“Potatoes are probably the most versatile vegetable in the world and can be cooked in any way imaginable. Potatoes are not hard on the waistline (a 6-ounce potato contains only about 120 calories) and pack a nutritional punch. They’re low in sodium, high in potassium and an important source of complex carbohydrates and vitamins C and B-6, as well as a storehouse of minerals. Neither sweet potatoes nor yams are botanically related to the potato.”
— Copyright © 1995 by <a href="http://www.barronseduc.com/" title="Barrons Educational Books">Barron’s Educational Series</a>, from <a href="http://www.sharontylerherbst.com/food.html" title="The New Food Lover's Companion">The New Food Lover’s Companion</a>, Second Edition, by <a href="http://www.sharontylerherbst.com/" title="Food and Drink INK">Sharon Tyler Herbst</a>
10 Minute Apple Sauce
10 Minute Apple Sauce
Recipe courtesy Alton Brown
Show: Good Eats Episode: Apple Family Values
Recipe Summary
Yield: 1 quart
- 3 Golden Delicious apples, peeled, cored, and quartered
- 3 Fuji apples, peeled, cored, and quartered
- 1 cup unfiltered apple juice
- 2 tablespoons cognac or brandy
- 2 tablespoons butter
- 3 tablespoons honey
- ½ teaspoon ground cinnamon
In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes.
Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use.
Episode#: EA1B03
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
Food Network: Culinary Q and A
<a href="http://www.foodnetwork.com/food/ck_culinary_qa/article/0,,FOOD_9796_1702259,00.html">Food Network: Culinary Q&A</a>: “<strong>Q:</strong> Can potatoes be grated into cold water and kept for several hours for potato pancakes?
“<strong>A:</strong> I love your practical question because I, too, love potato pancakes. Potato pancakes are made all over the world. And they have names as different as the people who make them. If the potato-cookers are Yiddish, the pancakes are latkes; if Italian, the pancakes are fritattas; if Spanish, the pancakes are tortillas, and if French the pancakes are criques.
“Other potato pancakes are made with cooked potatoes, such as American hash browns, Swiss roesti, and the French macaire. The Irish use both raw and cooked potatoes to make a potato pancake called boxty.
“Depending on the kind of potato pancake you’re making, leaving grated potato in water may not be a good idea. Let's assume you are making latkes. Soaking the grated potato in water will leech out some of the starch. Since starch is one of the main things that holds the pancake together, you will be losing this valuable glue.
“Many recipes in fact call for pressing the grated potato in a sieve over a bowl to drain off as much liquid as possible. Then, when the starch has settled to the bottom of the potato water, you pour off the water and add the starch at the bottom of the bowl back to the potatoes.
“Here’s what you can do instead: <em>Combine the grated potato with chopped onion. This not only tastes great, but the onion keeps the potatoes from turning brown before you cook them.</em> Potatoes brown because they are exposed to oxygen. Commercial processors use certain sulfur compounds to prevent this browning. Onions contain several of these compounds. That’s what gives onions their distinct odor, but they’ll also keep your potatoes white.”