Pears in mulled cider

Given how much leftover wine we have in the house (I'm also a wine writer for those of you who don't know) I normally poach pears in red wine but I tried them again the other day in cider and I'm not sure I don't prefer them that way. It seems to preserve the pear flavour better. (You could also use an off-dry perry, of course)

This is a great way to use those greenish brown conference pears which never look very appealing but have a superb flavour. You want them not quite ripe enough for eating but not rock-hard either. I'd pick them out by hand rather than buy a bag of them even though they tend to be cheaper that way. You can tell the stage they're at by pressing the top of each pear gently by the stem. There should be a tiny bit of give.

A great dessert for when you've had an indulgent carb-laden main course like a pie!

Serves 4

4 evenly sized, not quite ripe conference pears
330ml medium dry cider
4-5 heaped tbsp unrefined caster sugar
A fine strip of lemon peel + a little lemon juice to taste if needed
1 small cinnamon stick
Pouring cream or vanilla ice cream to serve

Keeping the pears whole remove the peel carefully with a small sharp knife, leaving the stalk on. Fit them side by side in a medium-sized saucepan and pour over the cider. Add enough water to cover the pears. Remove the pears from the liquid and set them aside.

Add 4 heaped tbsp of unrefined caster sugar and place the pan over a low heat until the sugar has dissolved. Taste the liquid and add a little extra sugar if you don't think it's quite sweet enough (ciders vary).

Return the pears to the pan along with the lemon peel and cinnamon stick and bring the liquid to the boil. Turn down the heat, cover the pan and simmer for about 45 minutes until the pears are soft. Remove them carefully from the pan with a slotted spoon and transfer to a shallow glass dish.

Remove the lemon peel and cinnamon then turn the heat up and boil the remaining liquid by about two thirds until thick and syrupy. Check for sweetness adding a little lemon juice if needed. Pour the syrup over the pears and leave to cool.

Serve just warm or at room temperature with double cream or vanilla ice cream and some crisp home-baked biscuits or shortbread.

Oh, and a happy Thanksgiving to my American readers. I suppose this should have been a pumpkin pie really but I'm sure you've got zillions of recipes for that. This might make a nice change ;-).

HEALTHY IDLY PODI / GUN POWDER

When i saw this recipe in Viki's kitchen , i immediately tried it on the same day. It was very flavourful and tasted xcellent for idly / dosa.It tastes like the idly podi we make with sesame seeds.I made some little changes according to my husband's liking. I should say its really a healthy idly podi as it contains horsegram and flax seeds. Wat more to say , lets go on to the recipe ,

INGREDIENTS

White round Urad dal – 1 handful Channa dal – 1 handful Flax seeds – 1 fistful or 2 tbsp Horsegram – 1 handful Red chillies -  8 - 10 nos or less.. Hing / Asafetida – A pinch Garlic cloves – 5 – 7  cloves (Optional , only for garlic lovers ) Salt – As needed. Curry leaves – a few

METHOD

• In a kadai , roast all the ingredients except salt & garlic given above adding a tsp of oil.
• She told to roast one by one for uniform roasting but i did everything at the same time.
• Roast till the flaxseeds start to pop. Also u'll get a nice aroma and color change of all the dals.
• Add the curry leaves at the end and toss for few minutes. Then switch off the flame. Please make sure no ingredient gets burnt. That totally changes the taste.
• Once it cools down run it in mixie twice .Now add the chopped garlic pieces and the required salt.
• Grind to make a fine powder or little coarse based on ur taste.

Yummy , healthy idly podi is ready to enjoy with idlis & dosas .Mix with sesame oil or ghee !!

 

NOTES

• Always make in small batches so that it tastes and smells fresh .
• It can be carried for travel too. It stays good.
• If u want to make the same for rice, add more chillies and little pepper corns too.Mix with ghee and plain rice..
• I've added equal quantity of urad and channa dal as i always want the flavor of urad dal in my idly podi. But the actual recipe dint call for urad dal . She had used only channa dal.
• My husband loves the garlic flavor in idly podi. So i added garlic cloves at the end , But its optional. U can add 2-3 pinches of hing while roasting instead of garlic..

KITCHEN CLINIC

FLAX SEEDS It may be tiny, but it's mighty: The flax seed carries one of the biggest nutrient payloads on the planet. And while it's not technically a grain, it has a similar vitamin and mineral profile to grains, while the amount of fiber, antioxidants, and Omega-3 fatty acids in flax leaves grains in the dust. Additionally, flax seed is very low in carbohydrates, making it ideal for people who limit their intake of starches and sugars. And its combination of healthy fat and high fiber content make it a great food for weight loss and maintenance -- many dieters have found that flax seed has been a key to keeping them feeling satisfied. Flax Seed Nutrition Yes, flax seed is high in most of the B vitamins, magnesium, and manganese, but this little seed is just getting started. There are three additional nutrient groups which flax seed has in abundance, and each has many benefits. Flax Seed is Rich in Omega-3 Fatty Acids: Omega-3 fatty acids are a key force against inflammation in our bodies. Mounting evidence shows that inflammation plays a part in many chronic diseases including heart disease, arthritis, asthma, diabetes, and even some cancers. This inflammation is enhanced by having too little Omega-3 intake (such as in fish, flax, and walnuts), especially in relation to Omega-6 fatty acid intake (in oils such as soy and corn oil). In the quest to equalize the ratio of these two kinds of oils, flax seed can be a real help. Most of the oil in flax seeds is alpha linolenic acid (ALA). ALA is an Omega-3 that is a precursor to the fatty acids found in salmon and other fatty cold-water fish (called EPA and DHA). Because not everyone is able to easily convert ALA into EPA and (especially) DHA, it is best not to rely solely on flax for your Omega-3 intake. However, ALA also has good effects of its own, and definitely helps in the Omega 3/6 balance. Flax Seed is High in Fiber: You'd be hard-pressed to find a food higher in fiber -- both solubleand insoluble -- than flax. This fiber is probably mainly responsible for the cholesterol-lowering effects of flax. Fiber in the diet also helps stabilize blood sugar, and, of course, promotes proper functioning of the intestines. Flax Seed is High in Phytochemicals: Flax seed is high in phytochemicals, including many antioxidants. It is perhaps our best source of lignans, which convert in our intestines to substances that tend to balance female hormones. There is evidence that lignans may promote fertility, reduce peri-menopausal symptoms, and possibly help prevent breast cancer. In addition, lignans may help prevent Type 2 diabetes. Note that a) flax seeds need to be ground to make the nutrients available (otherwise they just "pass through") and b) flax seed oil alone contains neither the fiber nor the phytochemicals of whole flax seed meal. Flax Seed Safety and Side Effects Concerns about flax seed revolve around four potential issues. However, remember that a lot of research about the wonders of flax show little or no problems from eating it –- to the contrary, it has shown many benefits. Big Fiber Load: Since flax has such a high fiber content, it's best to start with a small amount and increase slowly; otherwise, cramping and a 'laxative effect' can result. People withirritable bowel syndrome may have an especially strong reaction to it, and should be extra-careful. More about Fiber, including Tips to Prevent Problems Oxidation/Rancidity: The oil in flax is highly unsaturated. This means that it is very prone to oxidation (rancidity) unless it is stored correctly. The very best way is nature's own storage system –- within the seed. Flax seeds not exposed to large amounts of heat stay safe to eat for at least a year. However, flax meal, and especially flax oil, are a different story. The meal, stored away from heat and light, will keep fresh for a few months, and the oil must be protected by refrigeration in dark containers, preferably being consumed within a few weeks of opening. Actually, the surprising thing about flax is not that the oils go rancid, but that they don't go rancid as quickly as we would think, considering how unsaturated they are. The oils are quite stable when the seeds are used in baked foods, for example. Researchers theorize that this is due to the high levels of antioxidants in the seeds. Hormonal Effects: Lignans contain phytoestrogens. Although research has shown them to be beneficial so far, it is unknown what effect high doses of phytoestrogens might have. Cyanide: Like many other foods (cashews, some beans, and others), flax contains very small amounts of cyanide compounds, especially when consumed raw. Heat, especially on dry flax seeds, breaks these compounds down. However, our bodies have a capacity to neutralize a certain amount of these compounds, and the U.S. government agencies say that 2 tablespoons of flaxseed (~3 T of flax meal) is certainly safe and is probably an "effective dose" for health purposes. Various researchers who have used up to 6 daily tablespoons of the seed in different studies indicate that the amount they were using was safe. Flax Seed Storage Whole flax seed should be stored in a cool, dark, dry place. Many people choose to store it in the refrigerator or freezer to be on the safe side. Flax meal should be stored in the freezer and used up within a few weeks. Tips for Using Flax Seed Drink plenty of water. There is so much soluble fiber in flax that it is important to drink plenty of water when eating flax products, otherwise constipation may result. Remember to start slowly if you aren't used to a high-fiber diet. If you purchase the whole seeds, you need to grind them up to get the benefit. Flax is often used as an egg substitute in baked goods for people who can't or choose not to eat eggs. This is because of the soluble fiber, which adds structure to the food. Flax Recipes and Serving Suggestions: Raw or toasted: Sprinkle over cottage cheese, ricotta, yogurt, breakfast cereal; put in shakes (thickens them somewhat) Cooked in a hot cereal: For example, try Hot Flax Peanut Butter Cereal or Hot Pumpkin Cereal Cooked into other foods: For example, meatloaf, meatballs, or casseroles.

 

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UPMA URUNDAI

Last weekend i was breaking my head thinking about wat to prepare for dinner.Finally i asked my hubby what he wanted to have. He told me to prepare upma urundai and also he said its been a very long time we prepared this.Yes , I agreed i totally forgot about this dish.Immediately i gave a call to my MIL for the recipe and made it. It was tasting soft  and excellent. Thanks to my hubby for reminding this yummy tiffin.Also i've got a different recipe to share with u all  :)

INGREDIENTS :

• Raw rice - 1 cup
• Toor dal - 1/4 cup
• Water - 2 cups

To temper :

• Cooking oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Asafetida /Hing - 1/4 tsp
• Green chilly - 1 no ( cut into two)
• Ginger - 1 inch piece ( cut into small pieces)
• Curry leaves - A few

Salt & water - as needed.

METHOD:

• Soak the rice and toor dal together for two hours.
• Coarse grind the rice & dal mixture in a mixie. Run the mixie only once.(Please do not grind for more time) The rice & dal should be just broken.
• Now in a broad kadai , temper all the items given above in the same order.
• Add 2 cups of water and the required salt.Allow it to boil.Now add the ground rice mixture.Mix well for sometime without forming lumps.Let it thicken.
• The rice absorbs all the water and becomes a non sticky dough.
• Let it cool down. Now grease the idly plate with little oil. Make balls out of the dough and arrange it in the greased idly plate.Steam the balls for 10-15 mins.

Soft , hot upma urundai is ready to serve. We enjoyed with the sambhar i made for lunch. U can have it with any chutney. Sometimes this can be made as a evening snack without any accompaniment.

Storing Fruits and Vegetables in the Fridge

There are three categories for fruits and vegetables when it comes to refrigeration: items that should not be refrigerated, those that should be refrigerated in mild/moderate temperature and those that can be stored in the coolest part of the fridge without damaging the item.

1. Prone to chill damage. The following should not be refrigerated. If you do, they are subject for dehydration, internal browning or internal and external cavity.

• Tropical fruits (mangoes, pineapples – may be refrigerated up to two days only when ripe)
• Avocadoes
• Bananas
• Pickling cucumbers

2. Chill sensitive. These should not be stored below 37 °F.

• Any snap beans
• Berries
• Citrus fruits (grape fruits, oranges, limes)
• Fresh corn on the cob

3. Not prone to chill-damage. These can be stored in the coolest part of the fridge (provided that the temperature does not freeze the item).

• Lettuces
• Other leafy greens
• Apples
• Asparagus
• Broccoli

Save and share Storing Fruits and Vegetables in the Fridge

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PIDI KARUNAIKIZHANGU CHOPS / YAM FRY

I love chops made with vazhakkai and senaikizhangu ( Elephant yam ).Recently I bought small sized black colored pidi karunai kizhangu from my native.I heard its a good remedy for piles. We usually make vatral kulambu by adding this kizhangu. This time i tried chops by searching the recipe.I got from a discussion forum hub. It was very nice and aromatic with the perfect blend of spices. The original recipe was named as 'Karunai kizhangu kola ' and it was told to deep fry. But i followed the same recipe and made in dosa tawa instead of deep frying. I would say this recipe is apt for making with elephant yam and raw banana. My doter loved it very much.We enjoyed with sambhar  and curd rice !!
                                                             
INGREDIENTS

Pidi karunai - 4 nos TO GRIND: Pottukadalai/ Fried gram dal/ Dalia - 3 tbsp Tamarind paste - 1/2 tbsp Turmeric powder - A pinch Cloves - 2 nos Cinnamon - 1 inch piece Fennel seeds/ Soambu - 1 tsp Garlic cloves - 4 nos Red chillies - 5 - 7 nos Shredded coconut - 1 tbsp Ginger - 1 small piece Salt & water - As needed. Lime juice - Optional Coriander leaves - To  garnish.

METHOD

1. Wash & soak the kizhangu in abundant water for sometime to remove all the mud.
   
2. Pressure cook in high flame for 1 whistle.It should be half done.(Skin should be hard to touch)
   
3. Now grind all the items given above adding required salt & water to make a smooth paste.
   
4. Remove the skin of the kizhangu and chop it round.
   
5. Now mix the paste ans marinate for sometime. The  kizhangu should be fully coated with the paste.
   
6. Now heat the dosa tawa and sprinkle some oil. Cover Cook the marinated pieces for sometime.Keep the flame low for even cooking. flip the pieces to cook the other side and do the same.
   
7. I Wanted a brown layer to be formed so i kept for a longer time.
   
8. Finally garnish with coriander leaves and add lime juice if necessary.
   
9. Karunai kizhangu Chops is ready !!

NOTE:

• If u want to try kolas , just cook the kizhangu well till it mashes.Mash it with ur hands and add the paste.Mix well. Add finely chopped onions and coriander leaves . Make small balls and deep fry them in batches.
  
• If u wish to try the same with senai / elephant yam , add little more tamarind paste by avoid the irritation in tongue.Add less tamarind paste to make the same with raw banana.

 I am glad in sending this recipe to priya's event..

KITCHEN CLINIC

Description These tender and tropical perennials grow up to a height of 12-18inches (around 30-45cm) in a spacing of 24-36inches (around 60-90cm). The leaves are around 50 cm in length and consist of many oval leaflets. These plants bloom around spring producing mauve or magenta colored flowers with fragrance. 3-4 years are generally required for the corms to be harvested. These evergreen plants can be grown in container as well if the soil is acidic. Elephant yam is an edible tuber. It is one of the oldest plants known to provide food. It is so called because of its huge size and resemblance with the elephant foot. It is widely consumed as a food crop, usually boiled or baked. Buying tips It is preferred to buy elephant yam from the markets where it is available is a fresh condition. It is preferable to wear gloves while handling the elephant yam as the sap of these plants causes skin irritation. Culinary usage Karunai Kilangu (elephant foot yam) can be consumed in many ways safely only after removal of its toxic materials. In scarcity of different staple foods, yam is used. So it is also sometimes referred to as a 'famine food'.  Before cooking, the wild forms must be soaked in water and boiled for a long time to remove bitterness. The outer brown skin of Karunai is thoroughly washed and removed. Then they are generally cut into small cubes. It can be boiled in clean water as well as with a pinch of turmeric in water. Delicious recipes are available for cooking elephant yam. Elephant yam can be cooked in tangy sauce. Using minimal oil and by shallow frying yam kabab can be made. Deep frying half boiled Karunai in red chilli and turmeric powder can make a nice side dish. Adding paste made of coconut, snuf and jeera to the deep fried Karunai, it can be roasted and served as a delicious dish. Boiled Karunai can be also consumed by mixing it with lemon-juice, mustard paste and salt. Green chillies can also be added to the preparation for enhancing its taste. Yum pulusu ia a dish made of elephant yam. It is made by cooking it in nice tangy and spicy tamarind sauce. Yam can also be eaten as a supplement of cereals. Storage For planting purposes only the fully matured, cured and graded tubers are used for storage. Cool and well ventilated places are used for storing. Generally the tubers are stored in single layer. If there is insufficiency is storage space, then the tubers can be stored in two layers as well. But storing the tubers in a heap should be avoided. In seed bank vaults, the dried and packed seeds are stored at a sub zero temperature. The seeds resemble a flat lens. The light brown, apical seeds of diameter 5mm have membranous wings which are usually 10mm long and about 7mm wide. Medicinal values It has been proved that Karunai Kilangu (elephant foot yam) has many medical benefits as its root is highly stomachic, restorative, carminative and tonic. The cooling effect of Karunai Kilangu can be a cure for Hypertension. It is often use as a treatment for piles. Yam helps to reduce cholesterol levels in blood. It can even act as an anticoagulant. Elephant yam can be safely consumed by diabetic people. Karunai Kilangu helps to maintain the hormonal balance by increasing the estrogen level in women. It can relieve the women from pre-menstrual syndrome as well. Hemorrhoids patients are also prescribed to have elephant yam. Powerful antioxidant Vitamin C is present which delays aging. It is also provided as a medicine for treatment to patients suffering from acute rheumatism. Irregular bowel movements and constipation can also be cured with its intake. However, it should be borne in mind that elephant yam is a cooling food. Hence patients suffering from cold, sinus infection or asthma should avoid its intake. Where to buy the vegetable in US This plant is grown mostly in tropical regions like Florida. Altamonte Springs, Brooksville, Cape Coral, Fernandina Beach, Fort Lauderdale, Gainesville, Lakeland, North Fort Myers, St. Augustine, Tampa, Winter Haven are the places in Florida where the plant grows. Clayton and Sacramento in California, Kenner in Louisiana, Portland in Oregon, Reynoldsville in Pennsylvania, Puyallup in Washington and Cabin Creek in West Virginia are also known for growing this plant. Nutritional and dietary information Karunai Kilangu (elephant foot yam) has a rich nutritional profile. It provides energy about 330KJ/100g (approximately). Potassium, Phosphorous and Magnesium are the key minerals found in elephant yam. It also contains trace minerals like zinc, copper and selenium. It also contains Calcium. 50-56mg/100g of its contents is Calcium. Its 18-24% is carbohydrate content. About 0.8% is fibre. Its water content is about 72-79% 1.7-5.0% of its content is protein. It has omega-3 fatty acids. Diosgenin, a molecular hormone which has potential anticancer effects, is found in yam. Elephant foot yam is high on vitamin B6 content. It also contains Vitamin C and Vitamin A. From its wide medicinal benefits and nutritional profile we can hereby conclude that elephant yam is very potent source of nutrition. So its consumption will prove beneficial to health. It can also be consumed by people looking for weight reduction as it is low on fat content (0.2-0.4%).

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Barbecue Sauce Reviews

Right now I have three open bottles of barbecue sauce in my fridge. I received each one as a sample to try. Welcome to the life of a food writer and frequent specialty food reviewer. So here's my feeling about barbecue sauce, the best barbecued meat doesn't need any sauce at all. It's smoky, spicy, tender and succulent (I'll post soon about Franklin Barbecue in Austin and you'll see what I mean). But for those of us who do not live in Texas or have a smoker, barbecue sauce is a great way to add flavor to all kinds of meat. You can cook with it or add it at the table to chicken, ribs, beef, whatever you like really.

I have three bottles so I figured why not compare them in a blind taste test? I cooked some boneless beef short ribs (flanken) very plainly. I like cross cut short ribs because they are flavorful and tasty even without any sauce and don't require a marinade. Flanken is a relatively inexpensive cut of beef, if you can find it. It isn't as tender as steak, but cut thin it is equally delicious cooked rare or well done. Really.

Each of the sauces were good, and each had a different flavor profile but for me and my other taster, my husband, there was one clear favorite.

The first bottle was 1849 bbq sauce (14oz $5). I don't know much about this brand, even how I ended up with it. But I can tell you I like it. If you're wondering why it's called 1849, according to the website, it's because in 1849, the average man ate 6 pounds of meat a day. Unlike the others, it has a strong smoky flavor, though by comparison it does seem a bit sweet. It has both molasses and brown sugar in it. If you like smoke, this is a good choice.

The second bottle was Pendleton mesquite bbq sauce (18oz $6.50). This sauce is more vinegary, so perhaps it would be better for cooking than for using at the table? It's also much thinner and seemed spicier than the others, but I think that may just be the vinegar. Or it could have been the whiskey, one of the more unusual ingredients. While it is called mesquite, and it has 'natural mesquite flavor' listed as one of the ingredients, I didn't get much wood or smoke flavor.

The third bottle was SFQ (the original San Francisco-style barbecue sauce) (8oz $5). What is San Francisco-style bbq? Well the idea is that it includes some signature flavors of San Francisco, namely coffee, chocolate and in a bit of a stretch, red wine in the form of red wine vinegar. This sauce is very complex but well balanced with just a hint of heat. It was the clear favorite when compared with the others and I highly recommend you try it. I have no doubt some serious work went into getting the formula just right because no one flavor dominates, the spice and seasonings all meld together beautifully. I couldn't stop dunking my short ribs into this sauce. I'm convinced it would make just about anything taste good.

So why buy bbq sauce instead of making it? Convenience, plain and simple. It's a great to have on hand for when you have limited time or energy for making sauce from scratch. I sometimes use it to dress up sandwiches too, though having 3 bottles is probably more than anyone needs...Do you have a favorite bbq sauce? Let me know which one you prefer in the comments.

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

Blackberry Mini Tarts Recipe

Last week Driscoll's held a wonderful event for bloggers that I got to have a hand in planning. Bloggers brought dishes made with fresh blackberries, got insider cooking tips from cookbook author and cooking teacher Rick Rodgers and an inspiring food photography tutorial and demo from food photographer Caren Alpert.

I learned about pastry tampers, (the secret to quickly forming small tart shells in mini muffin pans) improvising with FedEx boxes and tin foil to get more light in food photos, ate a fabulous of dinner made from Rick's recipes, and tasted some divine desserts from some of my fellow bloggers. I particularly loved Irvin's tangy lemon and blackberry pie. I hope he posts the recipe soon! Rick made a cream cheese crust pastry with a savory filling and a blackberry topping. It was surprisingly similar to my dessert recipe.

I got the original recipe from the Land 'O Lakes website. I adapted it for Thanksgiving using cranberries and no nuts or glaze, then tweaked both the ingredients and the techniques to make it work with blackberries. Driscoll's blackberries are so good right now that I wanted to use them raw. I like desserts with at least some tangy flavor and blackberries have such a great balance of sweet and sour, thanks to a good ratio of natural sugars and organic acids. You could top the custard filled tarts with any kind of fresh berry you like. What makes this recipe so easy is that you mix the dough and the filling in a food processor. You could probably do it using a stand mixer if you prefer.



Blackberry Mini Tarts
Makes 36

Crust;
1 1/2 cups all-purpose flour
3/4 cup unsalted butter, softened
1 (3-ounce) package cream cheese, softened
1/4 teaspoon salt

Filling:
1/2 cup sugar
1 egg
1/4 cup unsalted butter
1 teaspoon vanilla
pinch salt

2 6-oz packages blackberries, each berry cut into two or three pieces

Heat oven to 325°F. Combine flour, butter, cream cheese and salt in food processor. Blend until dough forms a ball.

Divide dough into 36 equal pieces. Place 1 piece of dough into each ungreased mini muffin pan cup. Press dough evenly onto bottom and up sides of cup or use a pastry tamper! Bake for 10 minutes.

Meanwhile in a bowl or food processor, cream together the sugar and butter then mix in egg, vanilla and salt. Spoon about a teaspoon into each tart crust then bake another 10-12 minutes until the crust is golden and the top of the custard begins to brown. Remove from oven and let cool 10 minutes then remove from pans using a knife if necessary. Place about 3 pieces of berry in each tart shell.

Enjoy!

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.