Homemade jam better in pretty jars

Posted on May 22, 2012 by bilrob

Homemade jam better in pretty jars

An ordinary object, used by generations of cooks throughout the world, can also be appreciated for its decorative qualities.

I have been making jams and jellies ever since I was a child, but I did not develop an interest in jelly jars until I began to collect clear blown-glass objects and discovered many iterations of this everyday storage container. Of course, there are the mass-produced jars by Ball and Kerr, with screw or clamp tops, that are familiar throughout the United States. The screw tops in particular are a convenient way to top the jellies, eliminating the need for the melted and poured paraffin toppers I was taught to use years ago.

In England, I learned about the flared, faceted pressed-glass jam pots and the parchment-paper or cellophane “jam-pot” covers used by British women to cover their preserves. My favourite jam jars are the rounded blown-glass pots from Sweden and France that have flared rims. A string is tied around a wet circle of parchment, and as the parchment dries and shrinks, it creates a tight seal over the contents. Traditionally, preserves are packaged in half- or quarter-pint sizes, which I like — any larger and an opened jar may languish in the refrigerator while other flavors are opened and tried.

Questions should be sent to Martha Stewart Living , 11 W. 42nd St., New York, NY 10036. You may also e-mail questions to [email protected]. Please include your name, address and daytime telephone number.

Raspberry Jam

This recipe is one of my favorites for savoring the midsummer berry.
Makes about 1 cup

12 ounces fresh raspberries (about 21/4 cups)
1 cup plus 2 tablespoons sugar
11/8 teaspoons fresh lemon juice
Pinch of coarse salt
1/2 teaspoon finely grated orange zest, divided
Place a few small plates in the freezer. Stir berries, sugar, lemon juice and half the orange zest in a large, heavy pot. Bring to a boil, stirring to dissolve sugar and mashing lightly with a potato masher. Skim foam from surface. Cook, stirring more frequently as jam thickens, until it has the consistency of very loose jelly, 8 to 9 minutes. Remove from heat.
Remove a plate from freezer; drop a spoonful of jam on it. Return to freezer for 1 to 2 minutes; nudge edge of jam with a finger. It should hold its shape. If jam is too thin and spreads, return it to a boil, testing every minute, until jam holds its shape on a plate.
Strain about half the jam through a fine sieve into a bowl; discard seeds. Return strained jam to pot; stir in remaining zest. Return to a boil, then remove from heat. Let cool before using or storing. (Jam will keep in an airtight container in the refrigerator up to 1 month.)

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Top 10 pasta recipes

Posted on May 19, 2012 by bilrob

Top 10 pasta recipes

The warming one

A hearty broth made from macaroni pasta, cannellini and borlotti beans, fresh rosemary and plenty of garlic (pictured above). It will only take you half an hour to prepare enough bean and pasta broth to feed six, and we suggest you serve it with crusty bread and a sprinkling of parmesan.

Carluccio’s one

pasta ‘Pappardelle con Frittedda’ – Frittedda in the Sicilian dialect means a stew of asparagus, young onions, small broad beans, peas and artichokes. Carluccio recommends using the largest size of pasta ribbon, pappardelle, to compliment the veggie-friendly sauce.

The meaty one

pasta It is well worth devoting two-or-so hours to this slow-cooked beef skirt, tomato and red wine sauce, tossed in pappardelle pasta and finished with parmesan. Pasta with a rich meat sauce is the end result, which is best enjoyed with a light green salad and a lovely glass of red.

Dermot’s one

pasta Forget the X Factor; Dermot O’Leary is all about quick crab linguini nowadays. Perfect for busy presenters and families alike, this nutritious main is on the table in only 15 minutes and boasts delicious chilli, garlic and white wine flavours. Finish with fresh basil.

The make-your-own one

pasta Feeling creative? Dedicate some time to making your very own pasta, with this simple fresh pappardelle with tomato and basil recipe. You’ll need a pasta machine and staple Italian ingredients (think tomatoes, mascarpone, basil…) for this creamy option.

The spag bol with a twist one

pasta Italian chef Aldo Zilli makes his Bolognese with pork, not beef, which gives a lighter, tastier sauce. You’ll still need onions, red wine and chopped tomatoes, but this recipe calls for the addition of carrots and celery, too. As ever, finish with parmesan.

The minty one

pasta Pretty little bow pasta (or ‘Farfalle’ pasta, to be exact) tossed with creamy avocado chunks, fresh mint, chilli, feta, and a glug of lime juice. It’s summer-in-a-bowl pasta from Peter Sidwell, who reminds us to wash our hands after chopping chillies.

The baked one

pasta Everyone should treat themselves to cannelloni now and then. Here Bill Granger chooses buttery pumpkin as his filling, and adds a creamy cheese sauce, fresh thyme and chilli flakes to the mix. Bake until golden and bubbling, and serve with a green salad.

The fresh fish one

pasta Mussels, monkfish tail and prawns are a fantastic fishy trio. In only 15 minutes, enjoy fresh seafood tossed with linguini and coated in a creamy white wine, chilli, parsley and mussel liquor sauce. Remember to season with plenty of black pepper.

The funghi one

ragu Mushroom troubles? No-one knows how to cook them better than Simon Rimmer. Fry a few in a very hot pan to seal in moisture and create a crisp texture, then toss with a delicious tomato, red wine, anchovy and star anise sauce for a divine mushroom and red wine ragu.

Have we covered your favourite pasta dish? Which recipe appeals to you the most? Talk to us in the Comments box below.

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Fresh Pasta Rounds With Spinach-ricotta Mousse

Posted on May 19, 2012 by bilrob

Fresh Pasta Rounds With Spinach-ricotta Mousse

Almost everybody loves pasta and eats it regularly. Certainly, pasta dishes — from tagliatelle ribbons in cream sauce to plump little agnolotti filled with pureed squash or sweet corn to the fluffy potato-and-ricotta dumplings called gnocchi — remain perennial favorites among our guests at Spago and my other restaurants.

But, when I talk to my friends about what they cook at home, it seems that many people are in a pasta rut.

Repeatedly, they wind up making spaghetti or fettuccine with tomato sauce or Bolognese or cheese sauce. And they begin to get a little bored with that popular dish they swear they love.

So, let me shake up your home pasta routine with this recipe while also adding a generous portion of the green vegetables we all should be eating — along with a pleasing and calcium-packed share of fluffy ricotta, creamy mascarpone and gooey mozzarella cheeses.

I think many people shy away from filled and baked pasta recipes because, as the familiar words you see on the boxes of complicated children’s toys, there is “some assembly required.” But this dish is a lot easier to put together than a child’s plaything — and you can do some of the work in advance.

The recipe starts with sheets of freshly made pasta, for which I include an easy recipe. But you also can find ready-to-use fresh pasta sheets in some Italian delis. (Ask for pasta sheets if you don’t see them; they may be available but just not on display.)

If you like, you can mix the

filling, fill and cut the pasta rounds and put them into the individual-serving tart pans up to several hours in advance; just cover each pan with plastic wrap and refrigerate until baking time.

For the filling, bags of prewashed baby spinach leaves make preparation extra easy. To embellish the vegetable mixture, add some sauteed mushrooms, for example, or slivers of sun-dried tomato. It’s OK to use reduced-fat ricotta and mozzarella, too.

The tomato-garlic-basil sauce that accompanies the pasta rounds can be prepared ahead of time, too, awaiting gentle reheating and stirring in of the fresh basil strips shortly before serving time.

But here’s another convenient tip: If you don’t want to go to the effort of making that part of the recipe, heat up your own favorite, good-quality bottled brand of tomato-based pasta sauce instead.

It can be that easy. My recipe for Fresh Pasta Rounds with Spinach-Ricotta Mousse will make any pasta lover look at the old favorite with fresh new interest.

FRESH PASTA ROUNDS WITH SPINACH-RICOTTA MOUSSE

Makes 8 servings.

1 pound ricotta

8 ounces mascarpone

1/2 pound organic baby spinach leaves, divided use

3 tablespoons unsalted butter, divided use

1/4 cup pine nuts

3/4 pound shredded mozzarella

1 large egg, lightly beaten

1 teaspoon salt

1 teaspoon black pepper

2 ounces freshly grated parmesan

Fresh pasta dough (recipe follows)

All-purpose flour, for dusting

Tomato-garlic basil sauce (recipe follows)

To make pureed cheese mixture: Put ricotta, mascarpone and half of spinach in food processor. Pulse on and off until pureed. Transfer to mixing bowl.

To saute spinach: In skillet, melt 1 tablespoon butter over medium heat. Add remaining spinach. Saute for 2 to 3 minutes or until wilted. Chop coarsely. Set aside.

To toast nuts: In small skillet over medium heat, toast pine nuts for 2 minutes or until light golden. Transfer to bowl to cool.

To make filling: Fold mozzarella, egg, salt, pepper, nuts, sauteed spinach and half of parmesan into pureed cheese mixture. Set aside.

To assemble: Cut dough into 4 equal pieces. On lightly floured work surface, roll out 1 piece to 20-by-4-inch rectangle. Trim as needed. Spread one-fourth of filling over lower two-thirds of rectangle’s length. Starting at filled edge, roll up lengthwise, forming 20-by-1-inch cylinder. Cut crosswise into 20 equal pieces. Repeat with remaining dough and filling.

To prepare oven, pans: Preheat oven to 375 degrees. Melt remaining 2 tablespoons butter. Brush insides of 8 individual 4-inch tart pans.

To bake pasta: Inside each tart pan, arrange 10 pasta slices, cut side up. (Note: It will be tight.) Sprinkle with remaining parmesan. Place on baking sheet. Bake for 15 minutes. Using potholder, invert each pan onto tray. Lift off pan to unmold pasta. Bake for 15 to 20 minutes or until golden brown.

To serve: Spoon some sauce onto 8 warmed plates. Using wide spatula, transfer pasta to plates. Pass remaining sauce on side.

BASIC PASTA DOUGH

Makes about 11/2 pounds.

3 cups all-purpose flour

8 large egg yolks

1 teaspoon salt

1 teaspoon extra-virgin olive oil

2 to 3 tablespoons water

All-purpose flour, for dusting

In food processor, combine flour, yolks, salt, oil and 2 tablespoons water. Process until dough begins to hold together. Stop machine. Pinch dough. If it feels too dry, pulse in up to 1 more tablespoon water to form moist ball. Turn dough out onto lightly floured work surface. Knead by hand into smooth ball. Loosely wrap in plastic wrap. Let rest at room temperature for 30 to 60 minutes before preparing as directed.

TOMATO-GARLIC-BASIL SAUCE

Makes about 21/2 cups.

2 tablespoons extra-virgin olive oil

1 small onion, minced

3 garlic cloves, minced

1 tablespoon tomato paste

2 pounds Roma tomatoes, seeded and diced

1 cup good-quality canned chicken broth, heated

6 to 8 fresh basil leaves, cut into thin strips

Salt

Freshly ground black pepper

In medium saucepan, heat oil over medium-high heat. Add onion. Saute for 4 to 5 minutes or until wilted. Add garlic. Saute for 1 minute. Stir in tomato paste. Stir in tomatoes. Saute for 2 to 3 minutes. Stir in broth. Cook, stirring occasionally, for 15 to 20 minutes or until thick. Stir in basil. Season to taste with salt and pepper. Cover. Keep warm.

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How to make Meatloaf

Posted on May 13, 2012 by bilrob

How to make Meatloaf

Meatloaf has long been a standard main dish in America, and according to John Mariani in “Encyclopedia of American Food And Drink,” was first seen in print as early as 1899. For many, meat loaf is an ultimate comfort food, bringing back pleasant childhood memories of family meals.

There are many ways to cut the calories and enhance the flavour of ordinary meatloaf, from tasty additions to spicy toppings. Ground round is a great choice if you’re using beef for your meatloaf, since excess fat in fattier ground meats is absorbed by breadcrumbs. Use soft bread crumbs in place of dry for a moister meatloaf, or substitute grated potato or carrots for a portion of the meat, which will also eliminate some of the calories. Baking the meatloaf on a rack will keep it out of the fatty drippings. Sharon Tyler Herbst, author of “The Food Lover’s Tiptionary,” describes a method for making your own meat loaf pan by piercing holes in an inexpensive loaf pan then setting it on a rack in a larger baking pan.

Another great thing about meatloaf is that you can bake it in the oven, microwave, electric roaster, or crock pot. Truly, the only limit is your imagination!
Tips and flavour-enhancing ideas:

• For more flavour and a juicier meatloaf, add about 1/4 cup of tomato juice, wine, or broth for each pound of meat.

• Bake in muffin tins or mini-loaf pans for individual servings.

• Use leftovers sliced in sandwiches or crumbled in sauces or chili.

• Replace some of the liquid in the recipe with red wine or dark beer.

• Add a cup of grated or shredded cheese to the meatloaf and top with more cheese about 10 minutes before it’s done.

• Replace liquids with red wine or dark beer.

• Make the finished meatloaf extra fancy by frosting with mashed potatoes and topping with cheese; return to the oven and cook until the cheese is melted.

Basic recipe for Meatloaf

So simple to make, this dish is delicious served hot with a chunky home-made tomato sauce, jacket baked potato and freshly cooked cabbage, or try it cold with a mixed salad. Either way, it’s ideal for lunch or as a supper-time dish.

2 onions
2 tbsp oil
1 Ib/450 g lean minced beef
1 lb/450 g lean minced lamb
1-2 garlic cloves
2 tsp paprika pepper
2-3 tbsp freshly chopped mixed herbs, such as rosemary, oregano and parsley
4 tbsp tomato purée
salt and freshly ground black pepper
6 oz/175 g fresh white or brown breadcrumbs
2 eggs, size 3

FOR THE TOMATO SAUCE:
1 Ib/450 g ripe tomatoes
1 onion
1 tbsp oil
2-2 tbsp tomato
purée (optional)
1/4 pint/150 ml chicken or vegetable stock
1 tsp sugar
1 tbsp freshly chopped basil
salt and freshly ground black pepper

Preheat oven to Gas 4, 350°F, 180°C. Peel the onions and chop. Heat the oil in a frying pan then fly the onions for about 5 minutes until soft and transparent. Drain well on absorbent kitchen paper
and cool.

Place the minced meats into a large bowl then add the cooled, drained onion. Peel and crush the garlic, add to the mixture together with the paprika, chopped fresh herbs, tomato puree, salt and freshly ground black pepper and breadcrumbs. Mix well together.

Beat the eggs then add to mixture. Mix well. Pack into a 2 Ib/900 g loaf tin, packing the mixture well down in the tin, both in the corners and sides of tin. Cover with tin foil and place in a roasting tin half filled with boiling water.

Cook for 1 ½-2 hrs or until cooked. Uncover for last 1/2 hr of cooking, (The meatloaf is cooked when the meat starts to shrink away from the sides of the tin.) Allow to cool for 5-10 minutes before turning out. Garnish top of meatloaf with sprigs of fresh herbs.

To make sauce, make a cross at the stalk end of the tomatoes. Place in a large bowl of boiling water. Leave for 2 mins, drain, peel and chop. Peel onion and roughly chop. Heat the oil in a small pan then fry onion for 5 mins. Add the chopped tomatoes, tomato puree, stock, sugar, basil and seasoning. Cook gently for 10-15 minutes or until the sauce is thick. Serve hot with the meatloaf.

If liked use two 1 lb/450 g loaf tins. Cook for 1 hr or until cooked. Cool and freeze one for later.
The meatloaf is ideal to slice and use in lunch boxes – cool quickly and store for up to two days, well
covered, in the fridge.

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SALAD NICOISE

Posted on May 12, 2012 by bilrob

SALAD NICOISE

It is 42 degrees c outside and 38 degrees inside. In other words – it’s bloody hot. Ideal for a few pints of ice cold larger and a barbecue. Iv’e just relocated the gas barbecue to a new shaded position and chained it to the concrete so the gitanos can’t wheel it away So what better opportunity to try it out in its new shady position.

I have a nice slab of ribs marinating in the fridge, so I’ll be slow cooking them this afternoon. In the meantime, Sheila is making up one of her favourite salads to accompany the ribs. We are not having anything else – no burgers, sausages or steaks, just ribs and a very nice chunky salad nicoise.

This salad originates from the Cote d’Azur and can be served as a starter, accompaniment or main meal. You can vary the ingredients slightly, but always use flaked tuna, French beans and black olives. It’s a tasty change to traditional salads.

8 oz/225 g new potatoes
8 oz/225 g French beans
2 garlic cloves
few sprigs of parsley
4-6 slices white bread
2 tbsp olive oil
1 oz/25 g butter or margarine
14 oz/400 g can tuna in brine
4 eggs, size 3
1 red pepper
8 oz/225 g firm ripe tomatoes
red and green oak-leaf lettuce
2 oz/50 g can anchovy fillets
few black olives, pitted

FOR THE DRESSING:
1-2 tsp caster sugar
1 tsp dry mustard powder
salt and freshly ground black pepper
1-2 garlic cloves
3 tbsp white wine vinegar
6 tbsp olive oil

Wash and scrub the potatoes. Cook in plenty of boiling salted water for 12-l5 minutes until cooked. Drain and leave to cool completely.

Wash French beans, trim off tops and tails, then cook in boiling salted water for 5-8 minutes, or until cooked but still crunchy. Drain and leave until cold.

Peel garlic cloves, crush in a pestle and mortar or garlic press. Finely chop the parsley. Trim crusts from bread then cut into small cubes.

Heat oil and fat in frying pan and fry garlic gently for 2 minutes. Add the bread cubes and parsley and continue to fry, turning the bread frequently, until golden brown. Drain on kitchen paper.

Drain tuna and flake into large chunks. Cook eggs in boiling water for 10 minutes, plunge into cold water and leave until cold. Shell and quarter.

Deseed pepper, then wash thoroughly and cut into chunks. Wash and dry tomatoes, cut into quarters. Wash lettuce and dry with kitchen paper. Drain anchovy fillets, separate and roll into curls. Place the lettuce leaves on a large serving platter, arrange all the prepared ingredients, except croutons, attractively on top. Scatter the olives over.

To make the dressing, place the sugar, mustard, salt and pepper in a screw-top jar. Peel and crush the garlic, then add to jar with the vinegar and oil. Screw the lid on and shake vigorously. Drizzle a little dressing over the prepared salad and serve the remainder separately. Serve the salad with the garlic croutons and fresh crusty bread.

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What is Taramasalata?

Posted on May 12, 2012 by bilrob

Greek version of Taramasalata

What is Taramasalata?

Taramasalata,(Greek: from taramas, from Turkish: tarama “meze made from fish roe” + salata “salad”) is a Greek and Turkish meze. It is traditionally made from taramas, the salted and cured roe of the cod or the carp, though blends based on other forms of fish roe have become more common. The roe is mixed with either bread crumbs or mashed potato, and lemon juice, vinegar and olive oil. It is usually eaten as a dip, with bread and/or raw vegetables. The colour can vary from creamy beige to pink, depending on the type of roe used. Mass-produced taramasalata is often a bright pink due to the addition of food colouring. The alternative spelling ‘taramaslata’ is sometimes found. In Greece Taramasalata is mainly eaten at (Clean Monday), the first day of the Easter lent.

A similar dip or spread, salata de icre (‘roe salad’ in Romanian) is also common in Romania and Bulgaria (known as haiver). It is made with carp roe or herring roe but generally with sunflower or vegetable oil instead of olive oil and without any thickener like bread crumbs or mashed potato. It is mass produced and is widely available in grocery shops and supermarkets, as well as being made at home, in which case chopped onions are commonly added.

During Romanian communism, roe was usually missing so this dip was prepared with mashed beans, sunflower oil, garlic and chopped onions, called fasole batuta (mashed beans) or icre de fasole (beans roe)

How to make TARAMASALATA

FOR THE MELBA TOAST:
1/2 uncut large white loaf, preferably at least 2 days old

FOR THE TARAMASALATA:
I2 oz/350 g smoked cod’s roe
1 medium onion
3 oz/75 g fresh white breadcrumbs
2 garlic cloves
1 large lemon
8 fl oz/250 ml olive oil
rock salt
freshly ground black pepper
lemon slices and parsley to decorate

Preheat oven to Gas l, 275°F, 140°C. To make the melba toast, place the loaf on a bread-board, cut the thinnest slices you can. Trim and discard the crusts then place slices on a baking sheet on the bottom shelf of the oven and leave for 2 hrs. to dry out. Check the bread occasionally to ensure it doesn’t burn. If you prefer, the bread can be dried out any time you are using your oven at a low temperature. Once cold, store in an airtight tin until required. It will keep in the tin for 2-3 weeks.

To make the Taramasalata, skin the cod’s roe and break up into small pieces. Place in the bowl of a food processor and process for a few minutes until smooth. Peel and finely chop the onion, add to the cod’s roe together with breadcrumbs. Peel and crush the garlic cloves, add to the mixture then process again until smooth.

Finely grate the rind from the lemon and squeeze then strain the juice, add to the processor and process again until smooth. (It is important to only switch the processor on for short bursts, and to ensure that no mixture is caught underneath the blade, as the mixture at this stage is fairly stiff. lf you just leave the processor running it could be too much for the motor.)

Gradually add the olive oil, drop by drop, to the mixture, scraping down the sides of the bowl if necessary. When all the oil has been added, gradually blend in approx. 6 tbsp tepid boiled water to form a smooth dropping consistency. Add a little freshly milled rock salt and ground black pepper, check for taste. Turn into a serving bowl, cover and chill for at least 1 hr. before serving. Decorate with lemon slices and parsley and serve with Melba toast.

You can also make Taramasalata by hand. Beat the cod’s roe until smooth, then add the oil drop by drop. Add remaining ingredients when you’ve added half of the oil.

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Tomatoes enliven pesto pasta

Posted on May 11, 2012 by bilrob

Tomatoes enliven pesto pasta

Fresh, flavour-packed tomatoes and basil blend to make this red pesto sauce, a tasty variation on a traditional pesto. It retains its vibrant flavours, because it’s not cooked — relying on the heat of the cooked spaghetti.

The secret to the sauce is to squeeze the juice and seeds out of the tomatoes. Just cut them in half and squeeze. Be sure to catch the juice and seeds in a bowl to add to bottled dressing for a fresh boost. You can also stir them into mayonnaise for a light mayonnaise sauce.

Any type of pasta can be used. Two crushed garlic cloves can be substituted for 1 tsp (5 mL) minced garlic. Parmesan cheese can be used instead of Pecorino. If your fresh tomatoes aren’t the best, use 1 cup (250 mL) drained best quality whole canned tomatoes. Be sure to squeeze out all of the juice.

Red Pesto Pasta

Makes 2 servings

¼ lb (115 g) fresh spaghetti OR dried spaghetti

½ lb (225 g) fresh tomatoes, about 1 cup (250 mL) tomato flesh

1 tsp (5 mL) minced garlic

½ tbsp (7 mL) olive oil

1 cup (250 mL) fresh basil leaves

1 tbsp (15 mL) tomato paste

1 tbsp (15 mL) pine nuts

1/8 tsp (0.5 mL) cayenne pepper

Salt and freshly ground black pepper

2 tbsp (30 mL) grated Pecorino Romano cheese

Place a large sauce pan filled with water on to boil for the spaghetti. When water is boiling, add the pasta. Cook 2 to 3 minutes for fresh pasta and according to package instructions for dried pasta.

While water is coming to the boil, wash tomatoes, cut in half and squeeze out seeds and juice into a salad bowl. Set bowl aside. Add tomato flesh to the bowl of a food processor. Add garlic, oil, tomato paste and basil. Process until a sauce consistency is reached. Remove to a large bowl and add the pine nuts, cayenne pepper and salt and pepper to taste. Mix well.

Drain spaghetti and add to the bowl. Toss well. Sprinkle Pecorino cheese on top.

Approximate nutrition per serving: 315 calories, 8 g fat, 12 g protein, 49 g carbohydrates, 4 g fibre

Miami Herald

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What is carob?

Posted on May 9, 2012 by bilrob

ripe carob pods

What is carob?

We live in La Garrofera in the Provence of Valencia. La Garrofera means – ‘land of the carob‘. To prove that, we have two giant carob trees in our garden and there are hundreds of carob trees all around us. But what is carob? What can you do with it? I know one thing about the carob – horses love them. Every year the local gypsies come around and ask to clear up the garden of carobs to feed the horse. No problem with that. The only thing is they not only clear up the carobs – they clear off with anything else they can find. So we soon put a stop to that little game.

Ceratonia siliqua, commonly known as the Carob tree and St John’s-bread, is a species of flowering evergreen shrub or tree in the pea family, Fabaceae. It is widely cultivated for its edible legumes, and as an ornamental tree in gardens. The seed pod may be crushed and used as a substitute for chocolate.

It is native to the Mediterranean region including Southern Europe, Northern Africa, the larger Mediterranean islands; to the Levant and Middle-East of Western Asia into Iran; and to the Canary Islands and Macaronesia.

The Ceratonia siliqua tree grows up to 10 metres (33 ft) tall. The crown is broad and semi-spherical, supported by a thick trunk with brown rough bark and sturdy branches. Leaves are 10 to 20 centimetres (3.9 to 7.9 in) long, alternate, pinnate, and may or may not have a terminal leaflet. It is frost-tolerant.

Most carob trees are dioecious. The trees blossom in autumn (September–October). The flowers are small and numerous, spirally arranged along the inflorescence axis incatkin-like racemes borne on spurs from old wood and even on the trunk (cauliflory); they are pollinated by both wind and insects. Male flowers produce a characteristic odour, resembling semen.

The fruit is a pod that can be elongated, compressed, straight or curved, and thickened at the sutures. The pods take a full year to develop and ripen. The ripe pods eventually fall to the ground and are eaten by various mammals, thereby dispersing the seed. Likewise, carob consumed by humans is actually the dried (and sometimes roasted) pod, and not the ‘nuts’ or seeds.

The seeds of Ceratonia siliqua contains leucodelphinidin, a colourless chemical compound. The carob genus, Ceratonia, belongs to the Fabaceae (legume) family, and is believed to be an archaic remnant of a part of this family now generally considered extinct. It grows well in warm temperate and subtropical areas, and tolerates hot and humid coastal areas. As a xerophytic (drought-resistant) species, carob is well adapted to the ecological conditions of the Mediterranean region. Trees prefer well drained loam and are intolerant of waterlogging, but the deep root systems can adapt to a wide variety of soil conditions and are fairly salt-tolerant.
While previously not believed to form nitrogen fixation nodules typical of the legume family, trees have been identified more recently with nodules containing bacteria believed to be from the Rhizobiumgenus.

Although used extensively for agriculture, carob can still be found growing wild in eastern Mediterranean regions, and has become naturalized in the west. The carob tree is typical in the southern Portuguese region of the Algarve, where it has the name alfarrobeira (for the tree), and alfarroba (for the fruit), as well as in southern Spain (Spanish: algarrobo, algarroba), Catalonia and Valencia(Catalan: garrofer, garrofa), Malta (Maltese: ?arruba), on the Italian islands of Sicily and Sardinia (Italian: carrubo, carruba), and in Southern Greece, Cyprus as well as many Greek islands such as Crete and Samos.

Etymology

Ceratonia siliqua, the scientific name of the carob tree, derives from the Greek keráti?n, “fruit of the carob” (from keras “horn”), and Latin siliqua “pod, carob.” The term “carat”, the unit by which gem weight is measured, is also derived from the Greek word keráti?n, alluding to an ancient practice of weighing gold and gemstones against the seeds of the carob tree by people in the Middle East. The system was eventually standardized, and one carat was fixed at 0.2 grams.
In late Roman times, the pure gold coin known as the solidus weighed 24 carat seeds (about 4.5 grams). As a result, the carat also became a measure of purity for gold. Thus 24-carat gold means 100% pure, 12-carat gold means the alloy contains 50% gold, etc.

Subsistence on carob pods is mentioned in the Talmud: Berakhot reports that Rabbi Haninah subsisted on carob pods. It is probably also mentioned in the New Testament, in which Matthew 3:4 reports that John the Baptist subsisted on “locusts and wild honey”; the Greek word translated “locusts” may refer to carob pods, rather than to grasshoppers. Again, in Luke 15:16, when the Prodigal Son is in the field in spiritual and social poverty, he desires to eat the pods that he is feeding to the swine because he is suffering from starvation. The use of the carob during a famine is likely a result of the carob tree’s resilience to the harsh climate and drought. During a famine, the swine were given carob pods so that they would not be a burden on the farmer’s limited resources.

During the Second World War, it was common for the people of Malta to eat dried carob pods and prickly pears as a supplement to rationed food. Carob is typically dried or roasted, and is mildly sweet. In powdered, chip, or syrup form it is used as an ingredient in cakes and cookies, and is used as a substitute for chocolate.

Carob does not contain theobromine, an alkaloid found in chocolate which is toxic to some pets and can be fatal to dogs and cats. This is why carob is used to make chocolate-flavoured treats for dogs. The seeds, also known as locust beans, are used as animal feed, and are the source of locust bean gum — a food thickening agent. Crushed pods may be used to make a beverage; compote, liqueur, and syrup are made from carob in Turkey, Malta, Portugal, Spain and Sicily. Several studies suggest that carob may aid in treating diarrhea in infants. In Libya, carob syrup (there called rub) is used as a complement to Asida. The so-called carob syrup made in Peru is actually from the fruit of the Prosopis nigra tree.

Cultivation

Ceratonia siliqua is widely cultivated in the horticultural nursery industry as an ornamental plant for planting in Mediterranean climate and other temperate regions around the world, as its popularity inCalifornia and Hawaii shows. The plant develops a sculpted trunk and ornamental tree form when ‘limbed up’ as it matures, otherwise it is used as a dense and large screening hedge. When not grown for legume harvests the plant is very drought tolerant and part of ‘xeriscape’ landscape design for gardens, parks, and public municipal and commercial landscapes.

Cultural significance

The Jewish Talmud features a parable of altruism, commonly known as “Honi and the Carob Tree”, in which a carob tree takes 70 years to bear fruit; the planter did not benefit from planting, but did so in the interest of future generations.

In reality, the fruiting age of carob trees varies: cuttings taken from fruit-bearing trees may bear fruit in as few as three to four years, and seedlings grown in ideal conditions may fruit within six to eight years. Although it is native to moderately dry climates, two or three summers irrigation will greatly aid the development, hasten fruiting, and increase the yield.”

In the Parable of the Prodigal Son, the Prodigal Son, having squandered his inheritance, wishes that he could also partake in eating the pigs’ diet of carob pods.
Traditional uses. Carob was eaten in Ancient Egypt. It was also a common sweetener and was used in the hieroglyph for “sweet” (nedjem). Dried carob fruit is traditionally eaten on the Jewish holiday of Tu Bishvat. Carob juice drinks are traditionally drunk during the Islamic month of Ramadan. Also it is believed to be an aphrodisiac.

In Cyprus, the carob syrup is known as Cyprus’s black gold, and is widely exported. In Malta, a syrup (?ulepp tal-?arrub) is made out of carob pods. This is a traditional medicine for coughs and sore throat. A traditional sweet, eaten during Lent and Good Friday, is also made from carob pods in Malta. However, carob pods were mainly used as animal fodder in the Maltese Islands, apart from times of famine or war when they formed part of the diet of many Maltese.

In the Iberian Peninsula, carob pods were used mainly as animal fodder, especially to feed donkeys. Carob pods were an important source of sugar before sugarcane and sugar beets became widely available.

Carob in cookery

Carob is a power made from the carob pod and is commonly used as a substitute for chocolate. Carob pods are dried and the pulp of the plant is roasted and ground into powder, which can be used in baking or to make carob chips, which are an alternative to chocolate chips. Carob is not as bitter as cocoa, although it has some background flavours in common with it, but it does have a distinctly vegetal note to it that takes a bit of getting used to.

Carob doesn’t contain any caffeine or theobromine, two mild stimulants found in chocolate, which means that it is popular with people looking for chocolate substitutes. It went through a period of being hugely in vogue in the 1970s, but is a bit less commonly seen these days. It also lacks the antioxidants found in chocolate, so people are much more likely to dark about dark chocolate as a health food than carob these days.

Still, carob is readily available in natural food stores as both non-chocolate carob chips and as carob powder. Both can be used in recipes in much the same way as real chocolate chips and cocoa powder can be, for a not-quite-chocolatey treat that uses no chocolate. It is worth noting, however, that carob chips will start to burn at a lower temperature than chocolate chips will, so keep that in mind if using them for a batch of cookies,

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OLIVE OIL

Posted on May 6, 2012 by bilrob

OLIVE OIL

The Spanish word for oil, aceite, comes from the Arabic ZAIT AL-ZAITUM, which means “juice of the olive”. As such, the only true oil is that from olives. Others would merely be edible vegetable fat.

Research into olive cultivation suggests its origin dates as far back as 6000 BC, with the first plantations in present-day Libya, Israel and Syria.

The oldest known document on olive oil is from 2500 BC. Written on earthenware tablets, it tells of the importance of olive oil for the economy of CRETE during the reign of King Minos. An historical document, it makes the first known reference to the connection between olive oil and good health and to its dietary properties.

Even in ancient times, olive oil was highly regarded and seen as a basic foodstuff. Its versatility even led it to be considered sacred.

The Bible contains 140 mentions of olive oil and around 100 of the olive tree. “and the dove came in to him in the evening; and, lo, in her mouth was an olive leaf pluckt off: so Noah knew that the waters were abated from off the earth.” (Genesis, 8; 11)

“and thou shalt command the children of Israel, that they bring thee pure olive oil beaten for the light, to cause the lamp to burn always.” (Exodus, 27: 20)

The first references to olive oil in Spain date back to the Roman Empire. Hispania was the main supplier of olive oil to Rome, exporting it in sealed amphorae.

ln 1878, a German archaeologist in Rome discovered Mount Testaccio, a hillock measuring 30 metres in height, on the bank of the river Tiber. It was made up of fragments of oil amphorae which had been stored there periodically over a century.

The shape of these amphorae and the lettering on their seals, SAGUNTUN, ITALICA, ASTIGI and CORDUBA, made it clear that they were of Spanish origin.

The Arab conquest of Spain at the beginning of the 8th century gave new impetus to the cultivation of olive trees, and olive oil was highly appreciated by the Muslims. It was a sign of identity for the Jews, who used it to trade and would buy all the oil produced in the special oil presses known as almazaras.

Together with the other two staple foods of the Mediterranean trilogy, bread and wine, olive oil required a special treatment process. The importance of these basic foodstuffs led to the development of complex techniques for extraction, pressing, decanting, filtering and storage.
These techniques have, of course, advanced over the years, improving production and quality. We can now buy olive oils of exceptional quality which are becoming ever more available on the market.
Olive oil is still obtained by means of a physical process which fully respects the ancestral principles which have always been followed in the production of olive oil.

The olives must first mature, a slow process, during which the oil and other minor products are formed inside the olive, giving it that unmistakable aroma and taste. Once the olives have reached their optimum maturity, they are then harvested by the traditional method of beating the branches with long poles, though in modern plantations mechanical vibrating machines are now used to loosen the olives from the branches.

With the utmost care so as not to damage the olives, they are then transferred to the presses, where they are processed immediately in order to avoid being stored in large piles for any length of time. They are only washed or winnowed to eliminate any earth or leaves.

The mass of pressed olives is placed into horizontal centrifuges or decanters, where the virgin olive oil is separated from the water and the leftover refuse of the fruit, known in Spanish as orujo graso. This orujo, or refuse, which is particularly rich in antioxidants, proteins, sugars and mineral salts, is transferred to centres where it is recovered for later use.

We are thus left with the virgin olive oil, which must be treated and stored with great care to maintain its renowned natural organoleptic qualities. It is stored in stainless steel vats in air-conditioned cellars to maintain a constant temperature.

It is important to understand how olive oil is categorised, as there are many factors which can affect its quality, such as weather, plagues, early/late harvesting, faulty processing, incorrect storage, etc. European Union regulations now include the categorisation of virgin olive oils according to their organoleptic characteristics, which are defined by a panel of experts.

The method they use, known as the “organoleptic assessment of virgin olive oil”, aims to establish the necessary criteria for assessing the different characteristics of the flavour of virgin olive oils and to develop the necessary principles of classification. The method employed is more or less as follows:

The panel of experts, who are able to identify the four main tastes (sweet, salty, acid and bitter), study the oils produced in the European Union countries and select a set of positive and negative attributes which are common to all oils. The positive attributes include fruitiness, sweet, bitter, spicy, leafy, grassy, etc. Negative aspects are those such as acid, mould, humidity, etc.

The tasters note down the intensity of the attribute or defect they have perceived in the oil. The panel chief assesses the data and finally classifies the quality of the oil being scrutinised.

The are three types of virgin olive oil:

• Extra virgin olive oil, which has impeccable aroma and taste, without defects of any
kind. It should have an acidity of less than 1°.
• Virgin olive oil. Similar to extra virgin, though more understated, with possible defects
that are undetectable by the consumer. Acidity should be below 2°.
• Normal virgin olive oil, which has good taste and acceptable aroma, with an acidity
of around 3.3°.

Acidity has commonly been used to assess oils, though it can sometimes be misunderstood. Bearing in mind that biologically synthesised matter is neutral, the existence of free fatty acids is the result of an anomaly in the molecules. The acidity of an oil expresses the quantity of these free fatty acids. Many years’ harvests have taught that oils with a very low degree of acidity may have defects which disqualify them as ‘extra’. However, low acidity is a sign of quality.

Virgin olive oil is most appreciated for its nutritional value. Research and international conferences on the biological value of olive oil have proved the important role olive oil plays in our health. Its composition of fatty acids is ideal for the human body, and large amounts of money are invested to research seed mutations with a similar composition to these acids.

Olive oil contains monounsaturated oleic acid, which increases the production of high density lipoproteins (HDL) that make cholesterol flow to the liver to be eliminated, rather than remaining as a deposit on the artery walls.

Olive oil also contains Iinoleic acid, which our body does not produce and which it takes from the vegetables we eat. Olive oil contains this particular fatty acid in a similar proportion to a mother’s milk. Linoleic acid cannot be assimilated by our body without vitamin E, which is also present in olive oil.

Olive oil is the most digestible and the most easy to assimilate of all fats. It acts on the intestine to combat chronic constipation and is an essential nutrient for our cells.

The benefits of olive oil for bone development and the health of growing children are well-known. It is also important in old age.

These properties are ample justification for the consumption of a product such as olive oil, renowned the world over for its exceptional qualities.

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How to Host a Great Dinner Party

Posted on May 6, 2012 by bilrob

How to Host a Great Dinner Party

We used to watch all the, ‘Come dine with me’ programmes, and record the shows to DVD. They used to be fun to watch and very informative about how to organise a dinner party, and most importantly – how not to.

Lately, the shows have turned into a slagging match between the guests, many of whom state clearly to the camera how they are going to disrupt the party and criticize all the cooking. That’s why we don’t watch it any more. We believe all the participants are now actors playing a part and working to a script.

The most popular statement coming from the participants now is, ‘I’ve never cooked this before…’ It’s all false and if you watch closely you can actually see then referring to a script just off screen – they are told what to cook, just to make a TV spectacle of themselves.

So, back to the real world. What are the best tips for organising a successful dinner party?

Remember that message about oxygen masks on airplanes? You must attach your mask first before helping anyone else. The same goes for giving a great dinner party. Give to yourself first. The rest comes easy.

Here are seven essential steps:

1. Recall some of the parties you loved, whether or not you or your family hosted them. Think back as far as you can remember.

Social affairs operate on a subconscious level predominantly. When you accept that fact and look at your own subconscious feelings, you can plan your own social pleasures. And, you can better understand your friends and family. Our social memories are stored in our subconscious minds. That is why this step is so important.

Never, ever, cook something for a dinner party that you have never cooked before. Always cook something that you are happy with and have made it half a dozen times before. Make a cooking plan for the day so everything is ready just in time when your party is ready to start. So many times we have watched guests sitting at the table with as long as two hours after the starter, before the main course is ready.

2. Spend ten minutes writing about one dinner party you particularly enjoyed. Be specific. This step helps you plan. Write down all the good points of the party and use them in your planning.

3. Recall dinner parties you loathed as far back as you can. Write down all the bad points of parties you have attended. What didn’t you like about them and why? Make sure you avoid these when you are doing your planning

4. Spend as long as it takes working out your menu. Take into consideration who your guests are and if they have any dietary preferences – are there any vegetarians, vegans, diabetics, religious beliefs (Jewish or Muslim). You will be considered a much better host for providing for such considerations in advance, rather than rushing around on the night trying to find something for your vegetarian guest to eat. It only takes a brief question when doing your invites.

5. Make a list of what is most important to you when you host a dinner party. Is it the food? Wine? Serving dishes? Choice of guests? Conversation? Music? Table decoration? Prioritize the list.

(I start with the food that I like best and include choices for finicky guests)

6. List a few situations or conditions that may embarrass you during your party and deal with each beforehand.

For example, if one of your friends gets drunk, how are you going to deal with it?

If one of your guests talks too much and bores the other guests, how do you bring your other guests back into the conversation?

Look at everything that could go wrong and make a contingency plan for it well in advance. Plan your party. Become a movie director building the “right” scene. Have a dinner bell handy to capture attention when necessary. It’s your party – take charge.

7. Social anxiety prevents pleasure. Here are some suggestions to counteract potential problems:

A. Demand that guests arrive by a specific time.

B. Only Invite people you enjoy. Don’t invite anyone else who may be disruptive or who you don’t like

C. Do you really need party games?

D. If things start to dry up, have a few conversation starters to get it going again. Try this or similar exercise: Even if the guests know each other well, ask each one to tell the rest three “facts” about himself. Two will be true, the third a lie. Guests will then guess which is the lie. Give them three minutes to plan. You direct. Remember, this is your movie.

E. All courses should be prepared in advance. This gives you maximum time with your guests at the table – not in the kitchen cooking.

You can have a lot of fun at your own dinner party if you consider yourself first. When you give to yourself first, you become wonderfully generous.

And don’t forget to breathe.

dinner party with Bill & Sheila

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