Category Archives: ~Snack

Blueberry Tid-Bits

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Here are a few nuggets of information to help you make the most of this glorious fruit.
• Blueberries belong to the same family as the wild huckleberry or azalea.
• The powdery gray-blue bloom on the sur­face of the skin helps the small berry retain its moisture after harvest.
• Blueberries do not ripen further after they’re picked.
•Blueberries aren’t as perishable as other berries and will keep about a week if handled properly. Place them in a plastic container and refrigerate as soon as possi­ble. Don’t wash berries until you’re ready to use them. (Added moisture will hasten growth of mold.)
•Washing blueberries before freezing results in toughening of their skin.
• A pint of blueberries serves four people generously.

Successful Frying

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•The secret is using the right oil. Smoke point is the temperature at which fats and oils begin to smoke, indicating they’ve begun to break down. The higher the smoke point, the better it is for frying. Lard and some vegetable oils such as corn, canola, safflower, and peanut are good choices. Shortening is not suitable for high-temperature frying.
• Moisture and food particles break down oil, so don’t reuse it more than twice. If you see smoke, discard the oil, and start over.
• Achieving and maintaining proper oil temperature is a must. If it’s not hot enough (often caused by overcrowding), the food soaks up oil, leaving it greasy. Too hot, and the outside burns before the inside cooks, creating food that’s soggy.
• Use heavy-duty aluminum, stainless steel, or cast-iron cookware for even heat distribution and the retention of high temperatures. Iron speeds up the breakdown of oil, so when using cast-iron cookware, it’s best to use the oil only once.
• Choose cookware that’s large enough to leave at least 3 inches between the surface of the oil and the top of the skillet or Dutch oven.
• Always allow the oil to return to its proper temperature between batches. We like to use a candy thermometer, which can handle high temperatures and be attached to the side of a large skillet or Dutch oven for instant readings.
• Make sure food is dry. Adding moist food to hot oil will cause spattering and popping.

Perfect French Fries – EVERYTIME

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Choose low-moisture, high-starch potatoes such as russet or Idaho. For crisp fries, wash the cut, uncooked strips in several batches of cold water until the water is clear. However, for the crispiest fries, we found the double-fry method hard to beat. Frying strips twice in the same oil at different temperatures gives you fries like no others. This recipe, using the double-fry method, received our highest rating.

FRENCH FRIES
MAKES 4 TO 6 SERVINGS
PREP: 30 MIN., FRY: 7 MIN. PER BATCH

Potatoes cut into strips are the crispiest of the potato shapes.

4 pounds russet or Idaho potatoes, peeled

Vegetable oil Salt to taste

CUT potatoes into 1/2-inch-wide strips.

POUR vegetable oil to a depth of 4 inches in a Dutch oven, and heat to 325°. Fry potato strips, in batches, until lightly golden, but not brown, 4 to 5 minutes per batch. Drain strips on paper towels. HEAT oil to 375°. Fry strips, in small batches, until golden brown and crisp, 1 to 2 minutes per batch. Drain on clean paper towels. Sprinkle with salt, and serve immediately.

CRINKLE-CUT FRIES: Cut potatoes into 1/2-inch-wide strips with a waffle cutter. Fry as directed.

WAFFLE CHIPS: Cut potatoes into 1/2-inch-thick slices with a waffle cutter. Fry as directed.

Cheese Twists

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Cheese Twists

1   large egg white
1   tablespoon dry mustard
1/3  cup prepared horseradish
All-purpose flour
1   loaf (8 oz.) frozen white or whole­wheat bread dough, thawed
2   cups (1/2 Ib.) shredded sharp cheddar cheese

In a bowl, beat egg white to blend well with mustard and horseradish.

On a floured board, roll dough with a floured rolling pin into a 12- by 15-inch rectangle. (Let dough rest 5 minutes if it’s too springy to stay in place.) Spread with 1/3 cup of the egg mixture. Sprinkle half the dough lengthwise with all but 1/2 cup cheese. Fold plain dough over cheese; pinch edges to seal. Gently ex­pel air with rolling pin.

With floured knife, cut dough cross­wise into 16 to 18 equal strips. Brush with remaining egg mixture; sprinkle with remaining cheese. Lift 1 strip, make 4 twists, and lay on a greased 12- by 15-inch baking sheet; repeat with remaining strips, placing about ‘/2 inch apart. Lightly cover with plastic wrap. Let stand in a warm place until puffy, 20 to 25 minutes; remove wrap.

Bake in a 375° oven until deep gold­en, 25 to 30 minutes. Transfer to rack with a spatula.

Serve hot or cool. Cool on a rack; store airtight up to 2 days, or freeze to store longer. To reheat, place on bak­ing sheet, and bake in a 400° oven for about 5 minutes. Makes 16 to 18.

Per piece: 85 cal. (48 percent from fat); 4.5 g protein; 4.5 g fat (2.7 g sat.); 6.5 g carbo.; 159 mg sodium; 13 mg chol.

Italian Style Escarole

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Escarole Italian-style

1 1/2  pounds (2 large heads) escarole
3   ounces thinly sliced pepperoni, cut into matchstick pieces
2   large cloves garlic, minced or pressed
1   can (about 1 Ib.) cannellini (white kidney beans), rinsed and drained
Lemon wedges Salt and pepper

Trim  and  discard  core  and  tough stems from escarole. Rinse leaves, drain well, and tear into 2-inch pieces.

In a 5- to 6-quart pan over medium-high heat, stir pepperoni until it sizzles and begins to brown, about 4 minutes. Add garlic and stir for 30 seconds. Add escarole, a portion at a time, stirring often until wilted, about 3 minutes total. Gently stir in cannellini.

Pour into a shallow bowl and offer with lemon wedges and salt and pepper to add to taste. Makes 6 servings.

Per serving: 137 cal. (45 percent from fat); 7.8 gprotein; 6.8 g fat (2.3 g sat); 12 g carbo.; 396 mg sodium; 11 mg chol.