Click inside for the weekly food rail, with items on stir-frying, an easy recipe for Cucumber Yogurt Dip, news about a giant cupcake and more. Or check out these food items:
Food page: ABCs of breakfast
The Beer Nut: Redhook has quality brews
Kitchen Call: Add some zest to prepared foods
More food content can be found here
Tip of the Week: Heat, speed key when stir-frying
Stir-frying is a cooking method in which food is cooked, usually in a wok, over very high heat, using little fat. Here are some tips for a good stir-fry.
- Because you’ll be keeping the food in constant motion in your wok and it will cook quickly, cut all foods ahead of time. They should be cut uniformly to ensure even cooking.
- Use an oil that can withstand a high cooking temperature, such as peanut oil or canola oil.
- Cook the vegetables by introducing one at a time, starting with those that require the longest cooking time.
- Stir-fried foods should be served immediately while the veggies are still crisp and not greasy.
Wise to the Word: Semifreddo?
Semifreddo (say-mee-FRAYD-doh),?Italian for "half cold," refers to any chilled or partially frozen desserts including cake, ice cream, fruit and custard or whipped cream.
Easy recipe: Cucumber Yogurt Dip
2 cups plain low-fat yogurt
1 large cucumber, peeled, seeded, and grated
½ cup nonfat sour cream
1 tablespoon lemon juice
1 tablespoon fresh dill
1 garlic clove, chopped
Mix yogurt, grated cucumber, sour cream, lemon juice, dill, and garlic in a serving bowl. Chill for 1 hour.
Serve with pita bread or chopped veggies like carrots, broccoli, zucchini, cauliflower and celery for dipping.
Did You Know?
A University of Alberta researcher found that mango seeds work as a natural food preservative that could prevent bacteria, including Listeria.
Food in the News: Giant cupcake sets record
A colossal vanilla cupcake with pink frosting was named the largest in the world after a Guinness World Records official certified the size of the 1,224-pound dessert.
According to wire reports, the cupcake took 12 hours to bake and used 800 eggs and 200 pounds each of sugar and flour. It was unveiled at the Woodward Dream Cruise classic cars event in Royal Oak, Mich.
Slices of the cupcake, which was made by Ryan Abood of Gourmetgiftbaskets.com, were served to raise money for the Susan G. Komen for the Cure breast cancer organization.
When vinegar or citrus juice is whisked into oil to form a thickened liquid, what is the resulting combination of ingredients called?
A. A cream
B. A glaze
C. A puree
D. An emulsion
Answer is at bottom of column
Number to Know: 4.9
Grams of protein in 1 cup of dehydrated uncooked prunes – calorielab.com
The Dish On …
“Born Round: The Secret History of a Full-time Eater” by Frank Bruni
Frank Bruni was born round. Round as in stout, chubby, and hungry, always and endlessly hungry.
When he was named the restaurant critic for the New York Times in 2004, he knew enough to be nervous. But as he tackled his new role as one of the most loved and hated tastemakers in the New York restaurant world, he also had to make sense of a decades-long love-hate affair with food, which had been his enemy as well as his friend.
In tracing the highly unusual path Bruni traveled to become a restaurant critic, “Born Round” tells the captivating story of an unpredictable journalistic odyssey and provides an unflinching account of one person’s tumultuous, often painful lifelong struggle with his weight.
From the Beer Nut’s Blog: Looking forward to Magic Hat pack
Magic Hat’s newest mixed 12-pack - the Night of the Living Dead - will be on shelves very soon and will feature a brand-new beer.
The Night of the Living Dead pack includes #9 and Circus Boy, as every Magic Hat 12 pack does. It also includes Roxy Rolles, formerly in the winter pack. This is one of my favorite Magic Hat beers -- it’s a wonderfully hoppy pale ale.
The new beer is the Belgian Chocolate Stout. It features five different malts and Belgian yeasts. I have a bottle at home, and I had it at a recent beer festival. It’s a good dessert beer.
To read more from the Beer Nut, visit http://blogs.townonline.com/beernut/
Food Quiz Answer
D. An emulsion
GateHouse News Service