TRUFFLES


Truffles are a rare and delicate type of edible mushroom that grow mainly in France, and Italy; truffles are also collected in the United States in Oregon and Washington.

The truffle has been described as: diamond of cookery, fairy apple, black queen, gem of poor lands, fragrant nugget, black pearl, holy of holies for the gourmet.

Truffles grow underground among the roots of oak, elm, chestnut, pine and willow trees where they form a symbiotic relationship with their environment.

To date, no one has been able to cultivate truffles: they grow randomly in certain regions (44 – 46 degrees north latitude). The more truffle oak seedlings are planted, the more chances exist for harvesting some.

There are three types of truffles – black, grey, and white. Black truffles generally come from France, white from Piedmont and Umbria, Italy and grey can be found in North America.

Pigs, trained dogs and goats are used to sniff out truffles, which grow below the ground.


Truffles produce a chemical almost identical to a sex pheromone found in male pig's saliva. Sensing this odor prompts mating behavior in the female pigs as they rut and try to get at the buried truffles.

People have been eating truffles for almost 4,000 years.

In France, the truffle commerce has always been secretive. Truffle “hunters” try to avoid the taxman as much as drug dealers. Of course, black truffles found only in southeastern Var and Perigord regions of France are very expensive. They are rare (depending on weather condition, can become even rarer) and very time consuming to find. They grow underground (30cm) and must be “hunted.”



These days a kilo costs US $800 in French markets. By the time we get them in North America the price may be as high as $1,500 to $1,800, pending on store location, and fame of the establishment.


In 1892, French truffle production was about 1,000 tons.

Today average production is below 100 tons.


Truffle History
http://3quarksdaily.blogs.com/3quarksdaily/2007/02/shrooming_in_la.html
Pasta alla Chitarra con Fungi
http://www.foodnetwork.com/food/recipes/recipe/

Truffled Bresaola Salad
http://members.tripod.com/~BayGourmet/truffles.html#bresaola

Brussels Sprouts : How To Choose

Good quality Brussels sprouts should be bright green, without yellowing or discoloration, and have a firm texture.

The butt end may be slightly discolored, but should not be dark.

Brussels sprouts should be sweet and mild in flavor when cooked. Bitterness varies among cultivars and is associated with high concentrations of specific glucosinolates (sinigrin and progoitrin). Bitterness can also be induced by storage conditions.



Brussels Sprouts: Preparing and Cooking

Thoroughly soak in cold water and drain before using. Remove any discoloured or damaged outer leaves and trim stem ends. Scoring lightly with an "X" will promote even cooking.

They may be steamed, boiled, microwaved or stir-fried. Don't cook too long - it's important to stop the cooking process before you can detect a sulphurous smell.

You can also cream them, serve with melted butter and splash of lemon juice, or enhance with almonds, buttered bread crumbs or a cheese sauce.

Combining Brussels sprouts with chestnuts alongside turkey is a holiday favorite in England.

Brussels sprouts can also be included in vegetable soups, stir-frys and, grated raw, in salads.

Turkey Talk - Types of Turkeys in the Marketplace

Here is an explanation of the USDA terms on the package label of the turkey you will purchase.

Frozen Turkeys
Turkeys chilled below 0° F must be labeled “Frozen”. Freezing poultry has its problems; muscle cell walls actually break down, causing a loss of juices and a dryer turkey.

Fresh Turkeys
The term "fresh" may ONLY be placed on raw poultry that has never been below 26 °F.. According to the National turkey Federation, turkey doesn't freeze at 32 degrees F. but at a temperature closer to 26 degrees F.

This poultry label rule addresses a truth-in-labeling issue, not food safety, because most pathogenic bacteria do not multiply or multiply very slowly at normal refrigerator temperatures. The USDA concluded that the term "fresh" should not be used on the labeling of raw poultry products that have been chilled to the point they are hard to the touch.

Hard-chilled or Deep-chilled Turkeys
Poultry held at 0 °F or below must be labeled "frozen" or "previously frozen." No specific labeling is required on poultry between 0 and 26 °F.

Basted or Self-Basting Turkeys
This technique is used to increase flavor, juiciness and weight in poultry (as well as other meats). These meats are also known as 'Enhanced' - Enhanced meats are injected, or vacuum treated, to increase weight by approximately 15%. These processes add a water and chemical solutions of approved food additives into and on the meat.

Natural Turkeys
A minimally processed product containing no artificial ingredient or added color. These are essentially birds that are not ‘basted’ or ‘self-basting.’ The term makes no reference to the way the turkey was raised.

Kosher Turkeys
These turkey are grain-fed with no antibiotics and are allowed to roam freely. Kosher turkeys are processed and inspected under rabbinical supervision. This includes soaking in salt brine, which adds a distinctive, savory character. Much like basted or self basting, the process adds a solution to the meat and increases weight.

Hen or Tom Turkeys
The sex designation of "hen" (female) or "tom" (male) turkey is optional on the label, and is an indication of size. Toms are larger but both toms and hens should be equally tender.

Free Range Turkeys
This labeling / marketing term has nothing to do with quality or taste. To add the words “Free Range” to the label, a grower must open part of their turkey house to a common yard for a matter of minutes per day. While only a few birds venture out, they all can be labeled as Free Range.

Most producers avoid this because of the negative effects of increased stress, disease, insects, and temperature on the entire flock. While 'Free Range' poultry can be of excellent quality, I have found the majority of their marketing techniques to be deceptive - usually the point it better profits, not better poultry.

Organic Turkeys
This labeling and marketing term has nothing to do with quality, taste, tenderness or juiciness.

These labeling laws are concerned with items such as feed certification, genetic engineering, and the use of ionizing radiation. While organic farming is clearly a positive revolution in our mechanized world, it is not a determination of quality, though the majority of consumers confuse it as such.

Note: All high-quality American Turkeys are free of added hormones and antibiotics. The use of hormones is not allowed in any poultry, and both feed and poultry tissue is tested by inspectors to assure there are no chemical residues.


Young Turkey
Turkeys of either sex that are less than 8 months of age according to present regulations are considered "young" turkeys. Most turkeys reach market maturity at 4-5 months of age.

How Large Is Your Turkey?

Here is a rough guide for turkey weight for how many guests.

This scale works for fresh or frozen.



A 8-11 pound bird will serve 6-8

A 12-15 pound bird will serve 9-12

A 15-18 pound bird will serve 13-16

An 18-22 pound bird will serve 17-22

Tomato World's Most Popular Fruit

The tomato is the world's most popular fruit. And yes, just like the eggplant and the pumpkin, botanically speaking it is a fruit, not a vegetable. Since "vegetable" is not a botanical term, there is no contradiction in a plant part being a fruit botanically while still being considered a vegetable.

More than 60 million tons of tomatoes are produced per year, 16 million tons more than the second most popular fruit, the banana. Apples are the third most popular (36 million tons), then oranges (34 million tons) and watermelons (22 million tons).

Tomatoes were first cultivated in 700 AD by Aztecs and Incas. Explorers returning from Mexico introduced the tomato into Europe, where it was first mentioned in 1556. The French called it "the apple of love," the Germans "the apple of paradise."

Tomatoes are now eaten freely throughout the world, and their consumption is believed to benefit the heart among other things. Lycopene, one of nature's most powerful antioxidants, is present in tomatoes, and, especially when tomatoes are cooked, has been found beneficial in preventing prostate cancer. However, other research contradicts this claim. Tomato extract branded as Lycomato is now also being promoted for treatment of high blood pressure.

Tomatoes are delicious raw, sautéed, grilled, stewed, and added to many preparations. Use a serrated knife or very sharp non-serrated knife to slice or chop tomatoes or prick the skin to get a slice going.

To peel tomatoes, blanch by dropping them into boiling water for about 30 seconds, or longer for firm tomatoes, then plunge into a bowl of ice water until cool enough to handle. Cut an X on the stem end and use a paring knife to pull skin away.

Tomatoes are rich in vitamins A and C and fibre, and are cholesterol free. An average size tomato (148 gram, or 5 oz) boasts only 35 calories.

Festive Tomato Wedges

6 Tomatoes; cut in wedges
2/3 cup Extra virgin olive oil
1/4 cup White wine vinegar
1/4 cup Chopped green onions
1 Clove garlic; minced
2 tablespoon Mayonnaise
1 teaspoon Dill weed
1 teaspoon Dried basil
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Dried marjoram
1/4 cup Snipped fresh parsley

Arrange the tomato wedges in a circle on a platter
In a food processor pour the oil onions garlic dill, basil, and majoram.
Pulse until smooth.
Add the vinegar, salt, pepper and mayonnaise, pulse again.
Pour over tomatoes and toss gently.
Add the parsley, chill until ready to serve.

12 Servings

TARRAGON

Tarragon - Artemisia dracunculus

Tarragon was used by the Greeks as early as 500 BC. The Arabs named it “turkhum” which means dragon probably because they found the taste to be exceptionally strong or because of its serpentine shaped roots. The tradition has been continued by the French who call it “estragon.”

Tarragon came to France from the plains of Siberia in the 15th century by the Arabs who had been using it since the 13th century.

Tarragon leaves are rich in iodine, mineral salts and vitamins A and C. In the past tarragon was used to prevent scurvy. It is also used as an appetite stimulant and digestive tonic by naturalists.

Ham Trivia

A ham is the rear leg of a hog, usually preserved by salting, smoking or drying, or a combination of these methods. Fresh hams are also available. In the U.S. pork shoulders are frequently processed into hams and marketed as picnic hams, shoulder hams, etc.

It has been said that the left leg of a pig, more tender than the right leg because, a pig scratches himself with his right leg, which uses the muscles more often, so the meat will be tougher

Ham is one of the oldest meats of civilized man, although Larousse Gastronomique claims that the salting and smoking of pork to produce ham is a French invention.

Paprika Factiod

Paprika is a velvety red powder culinary seasoning made from finely ground dried peppers and mirrors the character of the pepper used.

The drying method also affects the paprika's flavor. Peppers dried in the sun maintain a pure, natural essence; those dried over a wood fire take on complex, smoky overtones.

Since paprika contains significant amounts of sugar, it must not be overheated, as the sugar will quickly turn bitter. Frying paprika powder in hot oil is therefore a critical procedure that must last no longer than a few seconds.