FOOD TRIVIA: M & M's in World War ll

M & M's,  the sugar shell coated chocolate candy, packed in cardboard tubes, were included in U.S. soldiers C rations during World War ll because the chocolate would not melt in high temperatures and, therefore, were especially suited for troops serving in hot, tropical parts of the world.

THINGS I LIKE: Sausage Stuffed Mushrooms

I like both sausage and mushrooms so I have put them both together to make a tasty appetizer or a small first course in a dinner.

                                                                        RECIPE

Ingredients

20 - 25 White Button or Cremini  mushrooms, depending on size

1 Lb sweet Italian sausage meat

1/4 C toasted Pine nuts, coarsely chopped

2 Tbsp dried Parsley leaves or 3 Tbsp fresh leaves, chopped

2 oz fresh Parmesan cheese, grated

1 tbsp fennel seeds, toasted

TT salt and freshly ground black pepper

TT red pepper flakes - optional

Tomato sauce - optional

extra virgin Olive oil

Preparation

Heat oven to 375 F

Wash mushrooms briefly; dry, remove stems and save for another use. Mix all stuffing ingredients together thoroughly.Take a small amount of the stuffing, make into a patty, fry and taste. Adjust seasoning according to your taste. Stuff filling into each mushroom cap, mounding in the middle. Place filled mushrooms in a heat proof dish that has been  coated with olive oil. Drizzle olive oil over mushrooms and place in oven until cooked through, about 20 -30 min. While mushrooms are baking, heat tomato sauce, if you are using it, and  nap the mushrooms with the sauce when you are ready to serve.

FOOD HISTORY: Pimm's Cup

I am assuming that most of you have not heard of Pimm's Cup or, if you did, are not sure what it is. Pimm's is a low alcohol (50 proof:25%) based drink from England first made with Gin, liqueur, fruit juices and spices. Served with ginger ale or, preferably, lemonade, it becomes a Pimm's Cup #1. (see below). Since it is a light , low alcohol drink, it has become the  favored summer drink of the British. It has been raised to the heights of High  Society drinks in England since it is quaffed during sporting events, such as Wimbeldon Tennis matches where, it is said, that visitors to the matches consume some 40,000 pints a year and that it's popularity is the number two English drink after tea. Pimm's Cup #1 is to Wimbeldon Tennis what the Mint Julep drink is to the Kentucky Derby, in  America. It is also a favorite drink at the Royal  Regatta and at village green Cricket matches. It originated at an oyster bar on Poultry Street in the City of London, where James Pimm, the owner, created the drink as a low alcohol oyster "chaser" after noticing that straight gin did not work quite well for the English Dandies. of the day. Pimm served the drink in tankards which he called the ,"house cup" and from that the drink took the name Pimm's Cup . The recipe was and still is a secret: only six persons are supposed to know exactly how it is made. Pimm's cup became so popular in bars and Gentlemen's clubs that Pimm started large scale production in 1854. The rage for gin containing Pimm's Cups became so great that in addition to the Cup made with gin, now called Pimm's Cup #1, Pimm created Pimm's Cup 2 (whiskey), 3(brandy),  4(rum), 5(rye), and 6(vodka). Pimm sold his company in 1865. Less than 100 years later, Pimm's could be found all over the British Empire and was a favorite with British troops in World War II. Pimm's Cups are still available today, however, only Pimm's Cups 1 and 6 are currently produced .

FOOD HISTORY: Hungarian Goulash

Hungarian Goulash is a stew consisting of chunks of meat (pork, beef, lamb, veal and, even, turkey) plus onions, browned in fat, then cooked with water or stock to which seasoning using garlic, caraway seed and, particularly, Hungarian paprika is added. Vegetables, such as, carrots, green pepper, parsnips celery and, perhaps, some tomato may be added. Goulash is the national dish of Hungary and, as with most traditional ethnic dishes, each family has their own variation in the ingredients used except that paprika and caraway seed are common to all. However, the original dish did not contain paprika, which is now known as the national spice of Hungary. Hungarians are the descendants of the eastern European /Western Asian tribes called the Magyars. The word "Hungary" comes from the Turkic word meaning "10 Arrows" that depict the ten tribes of the Magyars from whom current day Hungarians descend. The word "Goulash" comes from the word "Gulyas" meaning "herdsman" in Hungarian. As the Gulyas (herdsmen) would travel on long cattle drives, they would butcher the weakest cows, which couldn't make the whole journey, and made their meat into stews for them to eat. The herdsman had wild onions and caraway, which grew on the plains of Hungary, and added these to their stew. Their Gulyas evolved into the stew we know today as Goulash. However, Hungary did not know of paprika until the Turks invaded Hungary and stayed for 150 years (1526 - 1699). The Turks introduced exotic spices, including paprika into Hungary. Initially, paprika was used only as a decorative plant until the herdsmen (Gulyas) started to spice their stews with the fiery paprika. From the herdsmen's stew pots the spice found its way into the Hungarian peasant's stews and, eventually, into stews being served to the Hungarian aristocracy. Because the herdsmen travelled all over Europe, they introduced people from many other countries to their paprika flavored goulash. People from these countries adapted the spice into their own versions of goulash, adding ingredients, eg, wine, brown sauce, various other spices, etc. that no self respecting Hungarian (Magyar) would ever use. That aside, "goulash" style dishes are popular in Austria, Germany, Croatia and many other countries around the world, including the United States where, in fact, according to a 1969 Gallup poll, goulash was one of the five most popular meat dishes on the American cooking scene. What could they possibly have thought about that in Budapest?

THINGS I LIKE: Tomato Cheese Pie

 When it's  tomato time in New Jersey, there are no amount of ways in which to enjoy them: sliced, with just a sprinkle of salt, in a salad, made into a fresh tomato sauce, etc. One additional way that I take advantage of their sweet flavor is baking them into  a pie with cheese. This has become one of the ways I like them best and everyone who has eaten  the pies has enjoyed them, as well.  The recipe follows:

TOMATO CHEESE PIE   

  INGREDIENTS

        1)    Ripe tomato cut into uniform slices and blotted on paper towels to remove some of the tomato water.

3)    Cheese ( Swiss, Fontina, Gruyere, Jarlsburg or any other cheese you prefer) in slices or grated.

4)    Grated Parmesan or Romano cheese.

5)    Salt and pepper.

 PROCEDURE

Heat oven to 375F.

Put pie dough (homemade or store bought) into pie plate. Punch several holes in bottom of pie dough using a fork. Place in oven until lightly browned: 10 -15 min.

Remove and let cool.

Add a layer of cheese and top with a layer of tomato slices. Lightly sprinkle with salt and pepper. Repeat one more time. Top with Parmesan or Romano cheese spread evenly over the top tomato layer.

Bake until cheese is melted and pie is hot: 15-30 min depending on your oven.

Remove and allow pie to cool for several minutes for the cheese to firm up, then eat and enjoy!