Australia is primarily known for its rugged outback, amazing beaches and unusual wildlife. However it doe shave a unique cuisine, party due to the people who settled there and partly due to good old Aussie inventiveness.
Australia was first inhabited by the indigenous people of the island and then by the Dutch in the 1600's. The British only came later in 1770 when Sir James Cook first arrive d in Botany bay. A gold rush in the mid 1800's along with criminal transportation brought a wealth of English people and culture to the world's smallest continent. It is the English that left a large culinary stamp on Australia their breakfasts are the English breakfast, consisting of bacon, eggs, tomatoes mushrooms and beans (also known as an English fry up or heart attack breakfast). The Aussies also like vegemite (remember it was mentioned in the song from Men Down Under)It's a black vegetable paste that can be spread on toast.
Like American Australia is a melting pot. Italian , Chinese, Greek, Portuguese and Indian all have lent their influences. Sometimes they put a spin on it like serving hamburger with pineapple slices. The Aussies have been inventive with desserts creating the ethereal Pavlova, actually a New Zealand born dessert. It's a meringue type of cake with fresh fruits strewn across it. Another true Aussie dessert is the Lamington cake, named after Lord Lamington. this is a chocolate cake rolled in fudge icing and then again in coconut. In fact the Aussie equivalent of a bake sale is a Lamington Drive in which the cakes are sold to raise money for schools and organizations.
Australia is the land of wonder but also of wondrous food. It's a country worth visiting not only for its' wildlife but also for its' food.
Friday, October 10, 2008
Thursday, October 9, 2008
Orange Blossoming
As it’s getting cooler you may have noticed that oranges are making their annual comeback to the grocery store., Start buying these because they’re your first defense against colds and flu. Plus there’s something so warming and tropical as a juicy orange slice on a cold , blustery day.
The orange is actually an ancient and one of the first hybrids. It’s a cross breeding of a pomelo and a tangerine. Its’ name is derived from the ancient Sanskrit, naranjah and more or less was mutated into orange in France. during the Middle Ages. It was grown mostly in Persia or present day Iran and Arabia. Blood oranges came about from Brazil along with nval oranges where they first were raised in th e1820s. California and Florida are the two US states that have the highest orange production and are known for them as well.
During this season try to eat as many oranges as you can. That also applies to juice. The fruit is loaded in Vitamin C essential to fighting off germs and bacteria. Oranges are also high in Vitamins A and B along with being rich in potassium and folate. If you get sick of eating them then try to incorporate a squirt of the fresh juice into your salads or over chicken or duck for a fresh taste. You can also make your own juice and later turn this into Italian ice or sherbet. Even a frozen orange is a good treat for a ragged throat or bad cold.
You have to amp up your immune system with a daily dosage of orange when temperatures drop.. These fruits are not only treats, they are your first step in guarding off colds and flus. Make sure they're an important part of your fall and winter diet
The orange is actually an ancient and one of the first hybrids. It’s a cross breeding of a pomelo and a tangerine. Its’ name is derived from the ancient Sanskrit, naranjah and more or less was mutated into orange in France. during the Middle Ages. It was grown mostly in Persia or present day Iran and Arabia. Blood oranges came about from Brazil along with nval oranges where they first were raised in th e1820s. California and Florida are the two US states that have the highest orange production and are known for them as well.
During this season try to eat as many oranges as you can. That also applies to juice. The fruit is loaded in Vitamin C essential to fighting off germs and bacteria. Oranges are also high in Vitamins A and B along with being rich in potassium and folate. If you get sick of eating them then try to incorporate a squirt of the fresh juice into your salads or over chicken or duck for a fresh taste. You can also make your own juice and later turn this into Italian ice or sherbet. Even a frozen orange is a good treat for a ragged throat or bad cold.
You have to amp up your immune system with a daily dosage of orange when temperatures drop.. These fruits are not only treats, they are your first step in guarding off colds and flus. Make sure they're an important part of your fall and winter diet
Wednesday, October 8, 2008
A Fine Vinegar
There's a saying about catching more flies with honey than with vinegar. Well, that was true back then but now this condiment?) has gone more upscale. There are several artisanal ones out there that can be added to main dishes. There's more to it than just fermented wine.
What is vinegar exactly? It's simply oxidized wine , beer, cider or even fruit juice with a high ethanol content. Its' name comes from the Old French vin aigre or sour wine. Vinegar has been mentioned in both the e Old Testament and the new.Ruth dipped her bread into it while Jesus was offered vinegar soaked bread when he was on the Cross. it was one of the four favored condiments of the prophet Muhammad. It was until 1864 that Louis Pasteur showed how vinegar came about by natural fermentation.
Surprisingly enough there are twelve (yes, twelve) different kinds of vinegar out there. There is the traditional ones made with red wine and apple cider but there are many others as well. There is malt vinegar popular in England and on chips. there is also rice vinegar , used frequently in Japan. Fruits play an important part in European vinegars with raspberry and quince being the most bought flavors. Germans prefer a vinegar fermented from (what else?) beer. In the Philippines cane sugar is used ot make a very sweet vinegar.Middle Easterners create a vinegar from dates while there is also a raisin flavored one.
Of curse vinegar gained gourmet status when balsamic vinegar made its' way onto table in the late Nineties. This is a fermented concentration of white grape juice or must from Modena, Italy (where Luciano Pavarotti was from). it is then aged in tuns or cask made from various woods, such as oak, cherry, juniper, ash, mulberry and acacia. it is then aged from three to twelve years. It is a heady brew to be used lightly in salads and over cold vegetable antipasto.
You can create your own artisanal vinegar. A good friend of mine has turned this into her favorite hobby. She infuses every day red wine vinegar with salvia , oregano and rosemary to create the most amazing tastes. These are perfect on all sorts of salads. It's easy , Just a a few sprig s of any herb to your favorite vinegar and let stand a few days.
Vinegar is gaining in popularity and versatility.You can stick with the original , try balsamic or create your own herb infused kind. Any will add a new spin on your old salads and veggie dishes.
What is vinegar exactly? It's simply oxidized wine , beer, cider or even fruit juice with a high ethanol content. Its' name comes from the Old French vin aigre or sour wine. Vinegar has been mentioned in both the e Old Testament and the new.Ruth dipped her bread into it while Jesus was offered vinegar soaked bread when he was on the Cross. it was one of the four favored condiments of the prophet Muhammad. It was until 1864 that Louis Pasteur showed how vinegar came about by natural fermentation.
Surprisingly enough there are twelve (yes, twelve) different kinds of vinegar out there. There is the traditional ones made with red wine and apple cider but there are many others as well. There is malt vinegar popular in England and on chips. there is also rice vinegar , used frequently in Japan. Fruits play an important part in European vinegars with raspberry and quince being the most bought flavors. Germans prefer a vinegar fermented from (what else?) beer. In the Philippines cane sugar is used ot make a very sweet vinegar.Middle Easterners create a vinegar from dates while there is also a raisin flavored one.
Of curse vinegar gained gourmet status when balsamic vinegar made its' way onto table in the late Nineties. This is a fermented concentration of white grape juice or must from Modena, Italy (where Luciano Pavarotti was from). it is then aged in tuns or cask made from various woods, such as oak, cherry, juniper, ash, mulberry and acacia. it is then aged from three to twelve years. It is a heady brew to be used lightly in salads and over cold vegetable antipasto.
You can create your own artisanal vinegar. A good friend of mine has turned this into her favorite hobby. She infuses every day red wine vinegar with salvia , oregano and rosemary to create the most amazing tastes. These are perfect on all sorts of salads. It's easy , Just a a few sprig s of any herb to your favorite vinegar and let stand a few days.
Vinegar is gaining in popularity and versatility.You can stick with the original , try balsamic or create your own herb infused kind. Any will add a new spin on your old salads and veggie dishes.
Tuesday, October 7, 2008
Pantry Raid
October is the time to start stocking up your pantries as well as your freezers. You never know when you’ll have weekend guests or be stuck indoors due to weather. Be prepared with a fully stocked arsenal of canned goods.
What should a well stocked pantry have? Tomato sauce and paste are always good/. You can use these for sauce or chili. Another good stock are beans. These can be use din salads, chilis or on their own and are a good substitute for meat. Other good canned items canned corned, mushrooms or string beans are another must have. These are good sides or make wonderful additions to soups and stir fries. I always want rice and mashed potato mix in my pantry. Rice is a great accompaniment to any meal . Mashed potatoes are easy to make for a Saturday lunch or dinner along with being hearty. Tinned fruit is also good because you can use it as a snack or as part of a dessert for the holidays,
As for freezers, store some of your leftover pesto and homemade tomato sauce in it. You can make lasagnas and also store them there. If you’re anticipating guests you make want to make a few meals in advance to save you time and energy in the kitchen. These you can store in the freezer as well. Also keep a few steaks and chops on order for those snowy or sleety days when you can’t make it to the store.
Remember to keep both your pantry and freezer well stocked. Begin now by buying meat sand canned goods on sale. You’ll be glad you did.
What should a well stocked pantry have? Tomato sauce and paste are always good/. You can use these for sauce or chili. Another good stock are beans. These can be use din salads, chilis or on their own and are a good substitute for meat. Other good canned items canned corned, mushrooms or string beans are another must have. These are good sides or make wonderful additions to soups and stir fries. I always want rice and mashed potato mix in my pantry. Rice is a great accompaniment to any meal . Mashed potatoes are easy to make for a Saturday lunch or dinner along with being hearty. Tinned fruit is also good because you can use it as a snack or as part of a dessert for the holidays,
As for freezers, store some of your leftover pesto and homemade tomato sauce in it. You can make lasagnas and also store them there. If you’re anticipating guests you make want to make a few meals in advance to save you time and energy in the kitchen. These you can store in the freezer as well. Also keep a few steaks and chops on order for those snowy or sleety days when you can’t make it to the store.
Remember to keep both your pantry and freezer well stocked. Begin now by buying meat sand canned goods on sale. You’ll be glad you did.
Monday, October 6, 2008
Table Hopping
Tomorrow I'll be helping out at my Alma Mater's Health Fair to run a table dedicated to vegetariansim.That I don't mind. What I do mind is getting the food ready tomorrow. Helping out with anything that involves eats is nerve wracking.
For onesout there who arenewbies all I can recommend is prepare , prepare prepare. Have a strategic battle plans that involves everyone helping you. This can apply to a bake sale or something along the e lines of what I'm doing. Buy napkins, plastic utensils, toothpicks and paper plates from your local dollar store. You can buy these in bulk without breaking your budget. Secondly get your ingredients or food ready one or two days before. If you have to bake then carve out two to three hours of your schedule to do so. Have help when doing this. Remember to have plenty of storage space such as a freezer , fridge or pantry. Also be aware of where the microwaves or sternos are wherever you're setting up. This helps to cut down on confusion , stress and panic when you have to reheat something.
When the day comes, don't panic, Get everything organized and in the back of your car. Delegate as soon as you get to the auditorium, gym or parking lot.If you have to heat up anything, find the nearest microwave and do so. make sure all the napkins are in a neat pile as are the plates. Also make sure you have the cash box ready with change.
After this go home. have a glass or cup of something and relax. Hopefully you won't have to do this for another year. At least that's what I'm hoping for myself.
For onesout there who arenewbies all I can recommend is prepare , prepare prepare. Have a strategic battle plans that involves everyone helping you. This can apply to a bake sale or something along the e lines of what I'm doing. Buy napkins, plastic utensils, toothpicks and paper plates from your local dollar store. You can buy these in bulk without breaking your budget. Secondly get your ingredients or food ready one or two days before. If you have to bake then carve out two to three hours of your schedule to do so. Have help when doing this. Remember to have plenty of storage space such as a freezer , fridge or pantry. Also be aware of where the microwaves or sternos are wherever you're setting up. This helps to cut down on confusion , stress and panic when you have to reheat something.
When the day comes, don't panic, Get everything organized and in the back of your car. Delegate as soon as you get to the auditorium, gym or parking lot.If you have to heat up anything, find the nearest microwave and do so. make sure all the napkins are in a neat pile as are the plates. Also make sure you have the cash box ready with change.
After this go home. have a glass or cup of something and relax. Hopefully you won't have to do this for another year. At least that's what I'm hoping for myself.
Saturday, October 4, 2008
Happiness Is A Crispy Cracker!!!
There’s nothing like a Saltine or a Ritz cracker. These are the perfect comfort food , reminding us of a good bowl of soup or a really outstanding cheese. They’re also fun to eat all with their salty crunch and crackle. Who hasn’t tried whistling after eating a few too.
Crackers are an American invention , being first made in Massachusetts in 1792 by John Pearson of Newburyport. They were quickly embraced by merchant sailor s because they were easy to store and didn’t rot. Originally called sea biscuits (ye s like that famous horse) they didn’t get the name cracker until 1802 when Josiah Bent, also of Massachusetts over baked a batch .They crackled when eaten and thus the birth of an all American snack. Later the bent family sold the recipe to the National Biscuit Company or Nabisco and this was born the Saltine. Ritz crackers came about during the Great Depression when people were looking for little affordable luxuries to eat.
OK, so here is my challenge to you. (well the three of you reading this) what’s your favorite way to eat a cracker? Is it with cheese? Loaded with peanut butter and ham? Crumbled over chili or dunked in tomato soup? Has anyone ever made Ritz's mock apple pie or the Saltine chili bake? Let me know.
Anyway , enjoy these American classics anyway. They’re good with just a hot cup of tea or a glass of icy soda.
Crackers are an American invention , being first made in Massachusetts in 1792 by John Pearson of Newburyport. They were quickly embraced by merchant sailor s because they were easy to store and didn’t rot. Originally called sea biscuits (ye s like that famous horse) they didn’t get the name cracker until 1802 when Josiah Bent, also of Massachusetts over baked a batch .They crackled when eaten and thus the birth of an all American snack. Later the bent family sold the recipe to the National Biscuit Company or Nabisco and this was born the Saltine. Ritz crackers came about during the Great Depression when people were looking for little affordable luxuries to eat.
OK, so here is my challenge to you. (well the three of you reading this) what’s your favorite way to eat a cracker? Is it with cheese? Loaded with peanut butter and ham? Crumbled over chili or dunked in tomato soup? Has anyone ever made Ritz's mock apple pie or the Saltine chili bake? Let me know.
Anyway , enjoy these American classics anyway. They’re good with just a hot cup of tea or a glass of icy soda.
Friday, October 3, 2008
Grape Stained Memories
Anything with the Welch's label on it is the stuff of childhood memories. How often did we eat a PB and J sandwich using only Welch's jam. How many lunches, dinners pool parties and birthday get togethers were accompanied by eh company's famous juice? Its a part of every American's life?
Maybe not surprisingly Welch's opened anew door in American and even in world food history. Thomas Bramwell Welch,a modest dentist from Vineland , New Jersey. In 1865 he try to come up with an unfermented wine to for his churhc to serve in dry, southern New Jersey. He and his son Charles successfully managed to create this and the first processed juice was born in the US. Welch used Louis Pasteur's process of pasteurization to achieve this and it successfully worked. It was used exclusively in churches at Communion but quickly moved to tables all across the US. By the turn of the Twentieth Century most families now had Welch's grape juiced added to their diets.
The operation moved from Vineland to Bedford , New York in the 1890's and was taken over eventually by Welch's son Charles and grandson Edgar.It's famous grape jelly was introduced in 1923.It was only during the post WW Two years that Welch's was teamed up with peanut butter. This was due to American GIs who had lived on rations of the two along with bread who brought it home to their families.
It's amazing how our best memories always come back to Welch's Concord Grape juice and jelly. They were such a big part of our live sand our first real introduction to fruit and it's health benefits.
Maybe not surprisingly Welch's opened anew door in American and even in world food history. Thomas Bramwell Welch,a modest dentist from Vineland , New Jersey. In 1865 he try to come up with an unfermented wine to for his churhc to serve in dry, southern New Jersey. He and his son Charles successfully managed to create this and the first processed juice was born in the US. Welch used Louis Pasteur's process of pasteurization to achieve this and it successfully worked. It was used exclusively in churches at Communion but quickly moved to tables all across the US. By the turn of the Twentieth Century most families now had Welch's grape juiced added to their diets.
The operation moved from Vineland to Bedford , New York in the 1890's and was taken over eventually by Welch's son Charles and grandson Edgar.It's famous grape jelly was introduced in 1923.It was only during the post WW Two years that Welch's was teamed up with peanut butter. This was due to American GIs who had lived on rations of the two along with bread who brought it home to their families.
It's amazing how our best memories always come back to Welch's Concord Grape juice and jelly. They were such a big part of our live sand our first real introduction to fruit and it's health benefits.
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