Earthly Eating

• Blanching: Also known as parboiling, blanching means cooking food by sticking the food choice into boiling water then into ice cold water. Blanching is great because it retains the color, shapoe, and firm tecture of fruits and vegetable. It also preserves their nutrients, and prepared them well for the freezer.

HOW TO BLANCH:

1. Bring 1 gallon of water for every 1 pound of fruit or vegetables to a rolling boil. Be sure and cut foods into the same size so that you achieve uniform cooking.

2. Drop the fruit or vegetables in the boiling water and cook, uncovered for the certain amount of time recommended. If you salt the water (1 tbs. salt per gallon of water) it will help keep green vegetables bright. Don’t cover the pot.

3. Drain off the water and shock the fruit or vegetable in a large bowl or pot pf ice water.

• Braising: This is a two-step process of sautéing food for flavor and then simmering it with liquid to tenderize it. Braising helps break down food fibers without making them into mush. If done in the oven, gived you continues low and even heat and prevents the food from sticking.

HOW TO BRAISE:

1. Sauté ingredients until browned on all sides.

2. Add 1/4 to 1/2 inch of liquid to the sauté. Pat dry the veggies before adding them to the pot then add your liquid, this will help carmelize them before the liquid is added. Choose liquid that complements your ingredients such as chicken broth for chicken and carrot juice for carrots, etc. Don’t add so much liquid that the food is submerged. Add just enough to help the food tenderize.

3. Cover tightly and simmer 30 minutes or longer, adding more liquid if necessary. Cover the pan with foil before adding the lid, this will help guarantee a tight seal before the pan goes in the oven. Add some lemon zest, vinegar, liqueur, or fresh herbs before serving. And use tongs to turn the food, tongs give you more control.

• Sautéing: The Fench word sauter is where the term sauté comes from, meaning “to jump”, because the goal is to keep the food moving as much as possible. Sautéing is great because it lets you add olive oil, garlic, onions, and gives food the crispy texture while the natural sugars in fruits and vegetables remain and help carmelize them at the same time.

HOW TO SAUTÈ:

1. Heat a sauté pan and oil well over medium heat. Be sure to heat the pan well before adding the oil. Medium low heat for 2 to 3 mintues should do the trick before the food is added. If you aren’t following a recipe, use 1 tbs. oil for an 8-inch sauté pan or skillet. Using a little oil with butter will help ensure the butter doesn’t burn.

2. Add foods in a single layer in the pan. Don’t over crowd the food, this will make them sweat and steam and make them soft, not crispy.

3. Keep foods in constant motion by flipping or stirring the foods while they are cooking. Use a wide-edged spatual of wood or heat resistant plastic to stir your food in the pan or skillet. Use about 1/2 cup to 1 cup liquid such as wine, broth, or even water and scrape up any stuck-on bits and let it simmer 1 minute. This helps with cleanup and gives you a nice broth to work with.

**Michelle Schaefer over at About Virginia Beach, VA blog here at 451 Press wishes you all a Happy New Year. Jump on over to her blog and give her well wishes for a new year as well.**
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Earthly Eating Recipe

Sweet Sorbet Floats
Serves: 6

2. Pour 1 tbs. lime juice and 1 tbs. tequila, if desired, into each glass. Pour 2/3 cup ginger ale into each glass. Serve immediately with iced tea spoons.

Happy Eating!

Use of anitbiotic medicine in the first year of a childs life may increase a their risk of asthma by age seven. The impact is greater among lower risk children (those whose mothers where asthma free and who lived in rural areas). You need good bacteria in your digestive tract for normal development of immune system so that you don’t end up with asthma. Look for live, active cultures in natural yogurts and probiotics supplements to offer children especially if they must take antibiotics.

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Baked Salmon with Potatoes, Onions, and Fennel
Serves: 4

1. Preheat oven to 400°F.
2. Spray an 11 x 7-inch baking pan with cooking spray. Arrange potato slices in 4 slightly overlapping rows in the bottom of prepared pan. Sprinkle with salt and pepper. Bake 10 minutes.
3. In a large bowl, combine onion, fennel, sugar, and thyme. Toss to combine. Arrange onion and fennel mixture over potatoes. Sprinkle the top with capers. Bake 15 minutes.
4. Reduce oven temperature to 350°F.
5. Arrange salmon fillets on top of vegetables.
6. In a samll bowl, combine feta, breadcrumbs, and vermouth. Toss gently to combine. Sprinkle mixture over salmon and vegetables. Bake, uncovered, 20 minutes, or until fish is fork-tender.

*Nutrition Facts:
Calories 379 per serving, Fat 11g, (4g sat.), Protein 30g, Carbs 41g, Fiber 5g, Cholesterol 75 mg, Iron 2mg, Sodium 563mg, Calcium 147mg

Happy Eating!

Worried about pesticides? Then go organic with these 12 fruits and veggies (commonly referred to as the “Dirty Dozen”, in decending order of pesticide exposure ( #1 is the most), according to the Environmental Working Group.

#1: PEACHES

#2: APPLES

#3: SWEET BELL PEPPERS

#4: CELERY

#5: NECTARINES

#6: STRAWBERRIES

#7: CHERRIES

#8: PEARS

#9: GRAPES (IMPORTED)

#10: SPINACH

#11: LETTUCE

#12: POTATOES
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Earthly Eating Recipe:

Crusted Goat Lady Cheese Salad
Serves: 1

In a bowl combine breadcrumbs, thyme and pepper. Drizzle goat cheese with extra virgin olive oil. Cover cheese in breadcrumb mixture and bake in a moderate oven until golden brown. Serve on a bed of seasonal greens with a vinagrette of your choice.

Happy Eating!

Ever thought of cooking with wine? Go to Wine Outlook here on 451 Press for some excellent ideas on how to incorporate wine into your everyday cooking adventures.

1. In a salad: Fill a large bowl with chilled chopped iceberg or romaine lettuce. Add 1 1/2 cups shredded basil, 1/2 cup shredded mint, and sliced sweet onions and cucumber to taste. Toss with a couple of spoonfuls of seasoned rice wine vinegar and freshly ground pepper.

2. As a stir-fry upgrade: Perk up any Asian noodle stir-fry package from the market by adding 1 cup of shredded Thai basil leaves just before serving.

3. In flavored vinegar: Loosely pack a clear, clean wine bottle with purple opal or cinnamon basil and driop in 1/8 tsp. whole peppercorns. Heat 3 cups white wine vinegar until hot but not boiling. Fill bottle and cork the top. Let rest 5 days. Shake over salads and grilled fish.

4. In a dessert syrup: Bring 1/2 cup sugar, 1/3 cup lime juice, and 1/4 cup water to boil. Place in a blender with 3/4 cup fresh basil; pureee. Strain. Pour over fruit salads or add to cocktails.

5. With ripe tomatoes: Slice a tomato, sprinkle with salt, and drizzle with olive oil. Reassemble the tomato, tucking large Italian basil leaves in between slices. Chill for 1 hour before servings.

*Tip: Buy basil with the root ball still attached. The leaves will last longer. Place in a vase with a little water, it will keep a week in the fridge.
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Earthly Eating Recipe:

Peach Crunch
Serves 8

Place peaches, ice, sugar (use less or none if using cider), and basil leaves in belnder, puree until smooth. Pour pureed peaches into chilled glasses until half full. Add sparkling wine. Server garnished with basil sprig and slice of peach.

Happy Eating!