Holiday Gifts for your FOODIE Friends and Families.

The Foodies' Companion·

As the holiday season approaches, consider one of my two Foodie Books as a Christmas stocking stuffer or holiday gift for all your Foodie friends and families.

The Foodies' Companion: Cooking Tips and Tables, Food History and Fun Food Facts.
The Foodies' Companion ll: Cooking Tips, food history, Food Trivia and Recipes.
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Both are available on amazon.com or barnesandnoble.com.

cost: $15

Best wishes for a happy holiday season.

FOOD HISTORY: Bouche Noel

Bouche noel ("Christmas log" in French) is a cake traditionally made of Genoise (a kind of sponge cake) baked in a jelly roll pan which has buttercream spread on top and then is  rolled in a cylindrical fashion. The outside is covered with chocolate buttercream spread in such a way as to make it resemble the bark on a log. The finished cake is sprinkled with powdered sugar to look like snow and other decorations, meringue mushrooms, spruce sprigs, berries, etc. may be added.  Because  it resembles a winter log, it has become  a traditional Christmas cake. However, it wasn't always. The origin of this cake can be traced back to the Celtic tradition of celebrating the Winter Solstice in the month of December.( Jol; Norse for Mid -Winter festival; Yol in Middle English; Geol in Old English; Yule in contemporary English -the shortest day of the year). On this day, the Celts would find a large trunk of oak, beech, cherry or elm tree and burn it as a symbol of rebirth and a thank you to the Sun god for the returning of the sun to the earth. When Christianity arrived in Europe, in the Middle ages, the Catholic Church could  not suppress this Pagan tradition and convert the Pagans to Christianity. Therefore, the Church conceived a plan to embrace this Pagan tradition and make it their own. Because the exact date of Christ's birth in not given in the Bible, in 350 CE, Pope Julius I decreed  December 25th on the Julian calendar to be the Church's official designation for the birth of Christ. Thus, the Pagan mid-winter festival became part of the Church's celebration of Christ's birth  The festival was  made  more elaborate. Now logs would be decorated with greenery and ribbons, the youngest and the oldest members of the family would bring the log into their home and burn it in their hearth. It would burn all night and the ashes were used during the years to protect the household from the Devil's evil powers. There are two possible reasons  about how this Pagan ritual turned Christian Christmas celebration event turned from the burning of a real log into the creation a  famous Christmas cake. The first is that Napoleon Bonaparte, the French Emperor, issued a proclamation that the people in Paris close the chimneys in their houses during the winter. It was believed that the entry of cold air into the houses were causing the spread of diseases. This was a public health issue. The second reason for the change might have been  that hearths in houses were being replaced by stoves which could not accommodate a large burning log. Whichever the true reason  may be, the big log, which now could not be burned, was replaced by a small branch in the middle of the table surrounded by sweet treats to be given to visitors. It was in France, at this time, that some entrepreneurial baker(s), either in Paris or Lyon, conceived of a pastry logs to be used in the Christmas celebration to replace the now not available real burning log. This cake became popular very quickly and turned  the Bouche Noel into the Christmas  tradition it has become. While the cake is French in origin, it is popular  in other parts of the world, as well.

FOOD TRIVIA: Food and Drink Traditions Around the World

   UNUSUAL FOOD AND DRINK TRADITIONS AROUND THE WORLD

In FRANCE, it is considered rude to cut the lettuce in a salad; salads are meant to be folded over and eaten with a fork. If you are drinking wine, your glass will always be refilled. If you do not want anymore, leave your glass almost full.

In ENGLAND, bananas are to be eaten with a knife and fork; a custom which dates back to the 1800’s when bananas were seen as an exotic treat.

GERMANS do not cut their potatoes or dumplings with a knife. This would suggest that they are not completely done.

In JAPAN and KOREA tipping after a meal is offensive since it is seen as begging.

Drinking beer from a bottle is considered rude in TANZANIA. It should always be poured in a glass.

You must wait for everyone to be served before you start eating in ITALY except when you are served pasta. This you can start eating as soon as it is served to you.

Bringing wine to your host/ hostess in PORTUGAL is considered insulting.

Do not salt your food in EGYPT since the person who prepared it will be insulted because he/she prepared it the way they intended it to taste.

In RUSSIA and CHINA you must leave a small amount of food on your plate to let the host know that he/she is generous and has provided an adequate amount of food.  However, in INDIA and the PHILIPPINES, not clearing you plate is considered rude and wasteful.

In JAPAN, when eating ramen, you are expected to “slurp” loudly to show enjoyment but, in a more practical way, to cool the noodles as you eat them, as well.

In AUSTRIA, one must make eye contact with every person you “clink” glasses with when making a toast.

COOKING TIP: Using Baking Soda in Cooking

To speed up the browning of onions add 1/4 tsp baking soda per pound of onions being cooked.This raises the Ph (makes them less acidic) of the onions which allows them to brown quicker.

To tenderize meats ( beef, pork and chicken) cut into small pieces for stir fry's, for example, add 1 tsp baking soda per pound of meat. Work in to cover all sides  and allow to sit for 15 minutes. Rinse thoroughly to remove excess soda and dry thoroughly. This will give you very tender meats for your dishes.

Give fresh shrimp a  quick toss with one tsp kosher salt and 1/4 tsp baking soda for every pound, mix well and let them rest in the refrigerator for 15 minutes before using. This will give you more moist shrimp when poaching and a crisper texture when sautéing.

When cooking polenta, add a small amount (a pinch : 1/8 tsp) of baking soda to the cooking water. This reduces the cooking time and amount of stirring necessary because the alkaline soda initiates breaking  down pectin which strengthen plant  cell walls and holds them together.

CAUTION: If you are on a low sodium diet use caution since 1/2 tsp of baking soda (sodium bicarbonate) contains 616 mg of sodium.

COOKIING TIP: Reverse -Seared Steak

I have just discovered a new tip for perfectly cooking any thick-cut (11/2 -2 inch) steak by cooking it first in a low oven followed by searing in a VERY hot pan. I have tried it and it really works. Even though  it takes more time than your usual cooking method, I recommend you try it and you won't be disappointed. While it requires three items that I believe are (or should be) in any kitchen, an instant read thermometer, a cast iron or any other heavy skillet and tongs. The only other consideration that you need is the time for the preparation.

DIRECTIONS

1) Heat oven to between 200 and 275 F (93-133 C).

 2) Season steak with salt and freshly ground pepper.*

3) Set steak on a wire rack in a rimmed sheet pan (cover pan with aluminum foil  for easy clean-up).

4) Put steak in oven and cook, testing with instant read thermometer until desired internal temperature is reached:

105 F (41 C) for rare
115 F (46 C) for medium-rare
127 F (52 C) for medium
135 F (57 C) for medium- well done  NOT RECOMMENDED!!!

Time will range from  20 minutes for rare to 40 minutes for medium-well done, depending on a variety of things; stability of oven temperature control, thickness of meat, etc. Keep frequent check on internal temperature with thermometer.

5) Before steak is ready to come out of the oven, heat cast iron or other heavy pan to SMOKING HOT and add 1 Tbsp of vegetable oil.

6) Add one Tbsp of butter and steak to pan. Sear 45 seconds on each side. Use tongs to hold and sear the edges.

7 Serve immediately; no resting time is necessary.

*Steaks can be prepared as outlined in steps two and three above, and placed, uncovered, overnight, in the refrigerator to dry out the exterior and enhance flavor.

ENJOY!

For more complete information and preparation of Reverse -Seared Steak on the grill, go to:  http://seriouseats.com. search: Reverse-Seared Steak.

THINGS I LIKE: Mecklenburg's Pecan Bottom Coffee Toffee Pie

PECAN BOTTON COFFEE TOFFEE PIE (Mecklenburg’s)
 

When I lived in Cincinnati, there was a very old, well known German restaurant, called Mecklenburg’s, which had seen better days. After it closed, it was purchased by an ASHRAM, a spiritual community focusing on Hindu culture and yoga but the members were all Americans, none of whom were of Asian descent. However, among them, were a couple of splendid Chefs. Susan and I plus several of our friends had many wonderful dining experiences when they took over the restaurant.  One of their specialties was this pie, which ranks as one of the best ones I have ever eaten. To give full credit for its origin, it apparently was originally created in a San Francisco restaurant called Blum’s which went out of business in 1960. The version given here is a modification of that pie that was developed by Donna Covertt when she was at Mecklenburg’s.
 

CRUST*
 

1 C flour

Pinch of salt

1/3 C shortening

1/4 C brown sugar

1/2 C chopped pecans

1 oz. grated semi - sweet chocolate

1 tsp vanilla

1 Tbsp ice water
 

Cut shortening into flour and salt. Add brown sugar, nuts and chocolate. Blend in vanilla and water. Pat dough into 9 inch pie plate,  bake at 350F for 12 - 14 minutes and cool.
 

*ALTERNATIVE: Omit the first three ingredients and substitute a 5 oz. packaged Jiffy Pie Crust mix. Continue as written.
 

FILLING

6 oz. soft unsalted butter

4/5 C powdered sugar

11/2 tsp instant coffee

4 eggs

2 oz. melted, semi - sweet chocolate

Combine butter and sugar and beat well. Blend in chocolate and coffee. Add one egg; beat 5 minutes – continue until all eggs have been beaten in and filling is of a light chocolate colored, loose mousse-like consistency. Pour into prebaked shell and refrigerate overnight.
 

TOPPING

2 C whipping cream

2 Tbsp instant coffee

 1/ 4 C granulated sugar
 

Dissolve coffee with 1 Tbsp hot tap, water. Combine with whipping cream and sugar. Beat until stiff peaks form. Cover pie, garnish with chocolate curls.

Refrigerate for at least. One hour before serving.

FOOD HISTORY: Cream Cheese

In the US and probably world wide, cream cheese is usually associated with being spread on a bagel (with or without lox or smoked salmon) and is thought to have  been brought to the US by Jewish immigrants. However, it is really an American product developed by a non - Jew who played around with another cheese that had an ancient history; the French  Neufchatel cheese from which cream cheese evolved. Neufchatel, a cows milk  cheese, is argued to be the oldest cheese from Normandy, France where texts indicate that cheeses were produced in the Neufchatel en - Bray countryside as early as 1036 AD. It is known that since the middle ages, that Neufchatel made cheeses had many shapes depending on the molds that were available to each cheese maker. During the 100 years war between France and England (1337-1453) many French women gave Neufchatel made cheeses, molded in  heart  shapes, to the English soldiers with whom they were in love. The soldiers brought these cheeses back to England. While the official name  "Neufchatel" for these cheeses was "born" in the ledgers of the Saint - Anand Abby in Rouen, France in 1543, the "officially unnamed"  cheeses that were  brought to England by the soldiers were being improved  by English cheese makers. This was done by adding small amounts of cream to the milk from which the cheese was made. These "cream"  cheeses became very popular in England. When colonists from England migrated to America, they brought with them their love of this cheese and the knowledge and skill needed to make them. Many settled in Philadelphia, Pennsylvania, an area known for its dairies. Because these cheeses  were expensive to make and spoiled easily, they were usually made by small farms and only for local consumption. Therefore, they didn't get much beyond Philadelphia and environs. With the introduction of the railroads and advances in refrigeration, the cheese could be brought farther away from Philadelphia. In 1847, the cheese reached New York, where the newspapers announced that "cream cheese" from Philadelphia had come to the New York market and " It is round, generally from six to ten inches in diameter, and about one inch thick". In the early 1870's, William Alfred Lawrence, a farmer and cheese maker from Chester, NY, purchased from a French businessman, a failing factory for the production of Neufchatel cheese and called it the Empire Company. This was just at the time when there was an increased demand for farm fresh products and a growing upper and  middle class who liked to eat "fancy cheeses" including Neufchatel. In spite of this, the quality of Neufchatel cheese in  America was very variable in quality. While in France, the ripening process took weeks, in the interest of greater profit, American producers shipped or sold the cheese the day it was made. In 1873, a fancy NY delicatessen, Park and Tilford, asked Lawrence to come up with a new, rich cheese that they could sell. Lawrence added salt and more cream  to his Neufchatel cheese recipe (increasing the fat content  from 4 to 6%), packaged it in squares instead of the usual rounds, and called it "Cream Cheese". Lawrence's NY distributor, Alvah Reynolds marketed the new product by packaging it in aluminum foil and re-branded it as "Philadelphia Cream Cheese", taking advantage of Philadelphia's reputation for high quality dairies. This marketing was highly successful and the demand for this new cheese skyrocketed. Lawrence continued to improve his cheese. In the next few decades, with increases in technology, the process of making cream cheese allowed the fat content to be stabilized at 33% whereas, American Neufchatel cheese contains only 23%. In 1892, Alvah Reynolds bought the Empire company in order to go into production  for himself and, in 1903,  he sold his Philadelphia brand to the Phoenix Cheese Company which later  merged with Kraft Foods. While there are many brands of cream cheese being made and sold today, none is as popular as Philadelphia brand cream cheese which  is still sold in 80 countries through the Mondelez International Company, the name of the Kraft Foods  new worldwide snack  company.