Peaches

Availability - Peak season is June to August, although peaches are widely available from May to October.

Nutrition - A medium peach has about 40 calories and 1.5 grams of fiber. Also a good source of vitamin C.

Preparing - If you want, peel the fuzzy skin. You can also blanch peaches in boiling water for 30 seconds then plunge them into ice water and slip off the skins.

Preventing Browning - Sprinkle peeled or sliced peaches with 1 tsp. lemon juice and 1 cup water. Full strength lemon juice will overpower the peach's flavor.

Ripening - Peaches won't sweeten after being picked but they can ripen at room temperature in pierced paper bag. Add an apple to the bag to speed ripening a little.

Storing - Keep ripe peaches in the refrigerator for 3 to 5 days. For better flavor, let them get to room temperature before eating.

Kitchen Tidbits

• Peel a banana from the bottom and you won't have to pick the little "stringy things" off of it. That's how the primates do it.
• Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.
• Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold.
• Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.
• Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.
• To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.
• Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic.
• Easy Deviled Eggs: Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up.
• Expanding Frosting: When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.
• Reheating refrigerated bread: To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
• Goodbye Fruit Flies: To get rid of pesky fruit flies, take a small glass, fill it 1/2" with Apple Cider Vinegar and 2 drops of dish washing liquid; mix well. You will find those flies drawn to the cup and gone forever.

Chocolate is a Vegetable? Yes...yes it is!

Chocolate is derived from the cocoa bean, which is a vegetable.

To go even further, chocolate bars also have milk in them which is a dairy product. So, candy bars are healthy for you.
Chocolate covered cherries, orange slices, raisins and strawberries are fruit so you can have as many as you like.

Hints for keeping chocolate at it's best:

* Keep chocolate in a cool, dry place. Store where the temperature is around 65 degrees and about 50% humidity.

* Do not store near heat or direct sunlight. Light will fade the color and the heat will cause melting and tackiness.

* Chocolate may be frozen for up to six months. It should be wrapped in double airtight sealed freezer bags. When thawing, keep the chocolate in the bags until at room temperature. This will keep condensation from forming on the chocolate.

* Chocolate and moisture don't mix. High humidity or moisture can cause a white haze or spots. This is called "moisture bloom". It doesn't look as good, but will still taste the same.

* Chocolate absorbs other flavors and odors. Do not store near chemicals, cleaning solvents, perfumes and such.

* Solid chocolate not mixed with other ingredients has a shelf life of at least six to 12 months, depending on the storage conditions. When mixed with other things like nuts or cream, shelf life is reduced.

Other chocolate tips:

> Use a serrated knife to chop chocolate finely ~ a chef's knife will dull quickly on chocolate.

> Chopping will promote even melting for sauces, frostings or garnishments.

> To prevent chocolate from becoming grainy or seizing in the microwave, combine chocolate with butter in a recipe, if possible. Melt at 50% power at 30 second intervals, stirring in between heating until smooth.

> Perfectly melted chocolate should look smooth and shiny. If mixing with butter, milk or cream it should be completely blended.

> Grainy or separation is an indication that chocolate has seized. Usually as a result of it being overheated or water got into it. Add butter or water, one tbsp. at a time and it can be whisked into a smooth batch of chocolate.

> Bricks or large pieces of chocolate are best for curls. The chocolate must be at the right temperature. You can heat the chocolate in the microwave at 30% power for 30 seconds to a minute. Use a vegetable peeler along the chocolate gently applying pressure.

And now a couple recipes using chocolate:

Peanuty Chocolate Cake
Makes 12 servings

1 pkg (18 oz) devil's food cake mix
1 container (16 oz) sour cream
3 eggs
10 peanut butter cup candies
1/2 cup peanut butter
1/2 cup semisweet chocolate morsels
1 tsp. vegetable oil
2 tbsp. peanuts, chopped

USE a fluted stoneware pan, lightly greased.

IN a small batter bowl, combine sour cream and eggs, whisk until smooth. Put cake mix in a larger batter bowl. Add sour cream mixture to cake mix and stir until smooth.

PUT 12 scoops of batter into bottom of pan and spread evenly.

ARRANGE peanut butter cups in a circular pattern over batter. Add remaining batter, spreading evenly.

MICROWAVE on HIGH for 11-14 minutes or until a toothpick comes out clean.

MOVE to a cooling rack and let stand for 10 minutes. Loosen cake from sides of pan and invert onto a platter.

PLACE peanut butter in a microwave safe dish and cook on HIGH for 30 seconds or until melted, stir until smooth. Pour evenly over cake, letting it drip down the sides.

PLACE chocolate morsels and oil in same dish and microwave oh HIGH for 20-40 seconds, until melted and smooth. Drizzle evenly over peanut butter topping.

COARSELY chop the peanuts and sprinkle over cake.

To bake in a conventional oven, preheat to 350 degrees. Bake 40-45 minutes or until toothpick comes out clean.

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Molten Chocolate Skillet Brownie
Makes 16 servings

1 pkg (20 oz) fudge brownie mix (plus ingredients to make cake-like brownies)
1 bar (4 oz) bittersweet chocolate
2 cups water
1 jar (12 oz) chocolate fudge ice cream topping
1 tsp. vanilla
1/2 cup sliced almonds, toasted and coarsely chopped
powdered sugar
vanilla ice cream or thawed, frozen whipped topping (optional)

PREHEAT oven to 350 degrees. Lightly spray the bottom of a 12 inch skillet.

IN a large batter bowl, prepare brownie mix according to directions for cake-like brownies. Spread batter over bottom of skillet.

CUT chocolate into small pieces and sprinkle evenly over batter.

COMBINE water and ice cream (or topping) into a large microwave safe bowl. Whisk until well blended. Cook on HIGH for 5 to 6 minutes or until mixture is at a full boil. Whisk again until blended, add vanilla. Carefully pour over brownie batter in a circular pattern.

BAKE uncovered for 35-40 minutes or until sauce is bubbling around edges. The top of the brownie should appear saucy, but it will thicken as it cools. Remove skillet to a cooling rack.

Coarsely chop almonds and sprinkle evenly over brownie. Lightly sprinkle with powdered sugar.

SERVE with ice cream or whipped topping.

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Tuxedo Brownie Squares

1 pkg (21 oz) brownie mix
2 pkgs (8 oz each) cream cheese, softened.
1/2 cup seedless raspberry jam*
1/2 cup powdered sugar
2 cups fresh raspberries, or frozen whole without syrup, thawed and drained*
1/4 cup milk
1 (8 oz) container whipped topping
3 squares (1 oz each) white chocolate
1 square (1 oz) dark chocolate

*Raspberry jam and whole raspberries can be replaced with one can of cherry pie filling

PREHEAT oven to 350 degrees. Lightly spray a 9 x 13 pan. Prepare and bake brownie mix according to package directions. Cool completely.

SPREAD jam (or pie filling) onto brownie. Reserve 1/2 cup for garnish. Arrange remaining 1 1/2 cups evenly over jam.

IN a microwave safe dish, microwave chocolate on HIGH for 1 minute, stir. Melt an additional 30 seconds or until chocolate is completely melted, cool slightly.

COMBINE cream cheese and powdered sugar in a small bowl, mix well. Gradually mix in melted chocolate and milk. Fold in whipped topping and spread carefully over raspberries.

REFRIGERATE 1 hour or until firm. Cut into squares. Garnish with reserved raspberries and chocolate curls if desired. Store in refrigerator.

Beers: Ale or Lager?

Beer is classified as either an Ale or a Lager.

Ales are fermented at warmer temperature and leave a longer aftertaste.

Lagers are fermented in cooler temperatures and emphasize on the toasted or sweet malt flavor.


ALES

Abbey Ale - Strong and fruity associated with Belgian Trappist monasteries. Made in traditional, dubbel and tripel varieties.

Pale Ale - English-style, bitter. Hoppy, medium-bodied. Full of red fruit flavor and usually bronze or reddish. Most American versions are more hoppy than the British ones.

Porter- Dark brown with a chocolaty malt flavor.

Stout - Blackish-Brown ale made with dark-roasted malts.

Wheat beer, Weizenbier, Witbier - Brewed with raw wheat along with barley. Light with peach and apple flavors. Yeasty aroma and creamy head. Belgian versions have spices added.


LAGERS

Bock - Strong and brown with a malty sweetness. Doppelbock is nearly twice as strong.

Pilsener - Golden lager that is crisp, clean with a floral sometimes herbal, aroma.

Schwarzbier - "Black Beer", a chocolaty lager that looks like a stout, but is lighter and more bitter.

July Celebrations

National Celebrations:

• National Ice Cream Month
• National Pickle Month
• National Hot Dog Month
• National Picnic Month
• National Lasagna Awareness Month

July 11th - National Blueberry Muffin Day

July 12th - National Pecan Pie Day

July 13th - National Ice Cream Day

July 15th - National Gummy Worm Day

July 19th - National Daiquiri Day

July 21st - National Junk Food Day

July 28th - National Cheesecake Day

July 29th - National Lasagna Day

Have fun with it!

Sugar

Raw Sugar - Unrefined sugar processed into crystals. Types are Turbinado, Demerara and Dark Muscovado (or Barbados).Granulated Sugar - Derived from the juice of sugar cane and sugar beets then processed. Excellent for baking. Colored Sugars - Perfect for decorating cookies and breads. To make, place a desired amount of sugar in a resealable bag. Add a drop of paste or 2 drops of liquid color. Seal, shake and knead until evenly distributed. Vanilla Sugar - Add 1 vanilla bean to 1 cup of granulated sugar in an airtight container for about 1 week and stir occasionally. Powdered/Confectioners' Sugar - Pulverized to the consistency of talc. Similar in taste to granulated sugar.
Dark Brown Sugar - Semi-refined white sugar with molasses. Dark brown sugar has more molasses than light. It has a subtle caramel flavor, good for all-purpose baking. Light Brown Sugar - Semi-refined white sugar with molasses. Light brown sugar has less molasses than dark. It has a subtle caramel flavor, good for all-purpose baking.These are just the basic sugars that are used most in cooking & baking. There are many more out there!

* Combine brown and white sugar to make cookies chewier. Using granulated by itself will make the cookies crisper.

* Brown sugar must be packed when measured.

* Store sugar in an airtight container in a cool, dry place. For added measure, you can store in a plastic bag in an airtight container. If stored properly, sugar can keep for several years.

* If brown sugar gets clumped up, you can soften it by adding a slice of bread or an apple wedge to the container and let it sit for 1-2 days. If you need it softened quickly, microwave on high for 30 seconds.

Quick Tips for Fish Dishes

Fish Stew - In a large pot, saute finely chopped onions and green pepper in olive oil. Add diced potatoes and season with a pinch of saffron or fennel seed. Cook until vegetables are tender. Add the cut-up fish and cook just until the fish is done. Serve over rice.

Glazed Fillets - Brush fillets with teriyaki sauce and sprinkle with crushed red pepper flakes and sesame seeds. Drizzle with dark sesame oil and broil just until the fish begins to flake.

Oven-poached Fish - In a shallow baking pan, add enough liquid (wine, water or lemon, lime or orange juice) to cover the bottom. Place fish fillets or steaks in the pan and season with fresh dill or tarragon. Bake, covered at 425 to 450 until done.

Salmon Pasta - Pan-fry salmon fillets with chopped garlic, then toss with pasta and extra virgin olive oil. Sprinkle with fresh dill and serve.







from: Cooking Pleasures, February/March 1999; pg. 65

Chile Peppers 1

A chile's heat depends on the conditions and locale in which it was grown. Capsaicin, the compound that gives chiles their heat, can vary dramaticially. There are 2 ways to measure chiles:

• Scoville Units - Human taste testers evaluate how many parts of sugar water it takes to neutralize a chile's heat. (In the list below, you will notice that the range can vary).


• HPLC Rating - A chemical process called High Performance Liquid Chromatography, or HPLC, measures capsaicin levels and ranks chiles from 0 (like candy) to a burn of 10.

Bell - All sweet and no heat, these peppers are used fresh or for stuffing and baking. Scoville units: 0; HPLC rating: 0

Anaheim - Large, mild, thick-skinned chiles are perfect for roasting and charring on a grill. Scoville units: 100-1,000; HPLC rating: 1.

Poblano - Large, heart-shaped Mexican peppers are moderately hot, Ohio-grown varieties are milder. Scoville units: 1,000-1,500; HPLC rating: 2.

Cascabel - Shaped like a red jingle bell, it has a hot, sweet and woodsy flavor that enhances salsas and marinades. Scoville units: 1,500-2,000; HPLC rating: 3.

Jalapeno - Regarded as bell peppers with a temper, jalapenos are widely used in Mexican cuisine. Scoville units: 2,500-10,000; HPLC rating: 4.

Serrano - Often mistaken for jalapenos until tasted. fiery flavor adds punch to Southwestern cuisine. Scoville units: 5,000-23,000; HPLC rating: 5

Chili de Arbol - Fairly hot red Mexican chile is a popular ingredient at chili cook-offs. Scoville units: 15,000-30,000; HPLC rating: 6.

Cayenne - The smaller the pepper, the hotter the taste. Fresh cayenne adds intense heat to Cajun sauces and stews. Scoville units: 30,000-50,000; HPLC rating: 7.

Thai - Widely used in Thai cooking to heat up soups and noodle dishes. Scoville units: 50,000-100,000; HPLC rating: 8.

Scotch Bonnet - With a floral flavor described as smokey apricots, Scotch Bonnets are the defining flavor of authentic Jamaican jerk. Scoville units: 100,000-350,000; HPLC rating: 9.

Red Savina habanero - According to the Guinness Book of World Records, it's the world's hottest chile. Used to make commercial hot sauces, it can be used fresh, but sparingly, in sauces and salsas. Scoville units: 350,000-855,000; HPLC rating: 10.

Banana Tip

When you have bananas that are too green to eat, place them in a paper bag with an apple.
Fruits like bananas and pears are sensitive to ethylene gas that is emitted from apples, which will promote the ripening of fruit.

Sweet Potatoes

The most common varieties are the dark orange-skinned type. Moist with bright orange flesh. The pale yellow type is drier and crumbly like a white potato.
The terms sweet potato and yam are sometimes used interchangeably, but they are not the same. True yams grow in tropical climates and are long and cylindrical, while sweet potatoes are short with tapered ends.
Store sweet potatoes in a dry, cool place, such as a cellar or pantry. Sweet potatoes bruise easily so handle them with care.
You can substitute sweet potatoes for white ones in almost any recipe.

Apples

Here are a few different kinds of apples. Enjoy!

Braeburn - Color ranging from gold to red. Crisp. Liven up sauces and salads with sweet and slightly spicy flavor.

Granny Smith - Glossy-green and crunchy. Tart with a hint of sweetness. Ideal for pies.

Golden Delicious - Yellow-gold skin. Sweet and mellow. Excellet for pies and salads.

Fuji - Super-sweet. Great for sauces or baked.

McIntosh - Bright red with green splashes. Sweet with a hint of tartness. Great for applesauce.

Gala - Striped orange-red over yellow. Sweet and aromatic. Great in salads and for applesauce.

Simple Wine Guidelines

Use this guide when pairing wine with foods.

Chardonnay - Red Snapper, Striped Bass, Softshell Crab, Shrimp Scampi, Sushi, Chinese Food (Canton or Peking style), Duck, Goose, Chicken and Turkey, Seafood Quiches and Souffles, Cold Deli Meats, Parmesan, Jarlsberg, Brie, Camembert.

Sauvignon Blanc - Roasted Chicken and Turkey, Grilled Tuna and Swordfish, Sole, Trout, Crab, Lobster, Mussels, Scallops, Pasta Dishes with Shellfish and Light Sauces, Mild Chinese and Indian Dishes, Goat Cheese, Mozzarella.

Pinot Grigio - Pasta with Cream Sauce, Smoked Salmon and Trout, Mild Chinese and Indian Dishes, Mussels, Clams, Chowders, Antipasto, Prosciutto and Melon.

Cabernet Sauvignon - Well-flavored Stews and Casseroles, Steak, Roast Beef, Roast Lamb, Ham, Kidney, Fresh Raspberries and Strawberries, Brie, Camembert, Sharp Cheddar.

Gamay Beaujolais - Pizza and Pasta Dishes, Hamburger, Hot Dogs, Roast Beef, Beef Stew, Grilled Chicken, Fresh Salmon, Raw Vegetables.

Merlot - Roasts and Barbecues, Lamb Stew, Pork, Veal, Sausages, Salami, Roast Beef, Liver, Grilled Swordfish and Tuna, Mild Cheddar, Goat Cheese, Muenster.

White Zinfandel - Hamburgers, Deli Meats, Chinese Food, Grilled Swordfish, Hot or Cold Soups.

Sparkling Wines and Champagnes - Oysters, Sushi, Lobster, Fresh Salmon, Grilled or Fried Scallops, White Fish, Light Entrees and Cold Buffets, Poultry, Chinese Food, Caviar, Sweet Souffles, Fresh Fruit, Crepes.

Lemon Facts

• One medium-sized lemon yields about a 1/4 cup juice and about 2 tsp. zest.


• Go for weight, not size: Heavier lemons produce more and tastier juice.


• When grating lemon zest (skin), avoid the white pith underneath, which is bitter.


• Yellow skin is best; greenish skins may mean less savory fruit.


• To get the most lemon juice out of a lemon, roll it on the counter top before cutting and squeezing.


• When you have an abundance of lemons, squeeze the juice into an ice cube tray and freeze. Store the cubes in self-sealing bags and defrost as needed.