DOCSLIB.ORG

Rutgers Cooperative Extension Services

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Rutgers Cooperative Extension Services Winter 2020 4-H Adventures In Cultural Cuisine Rutgers Cooperative Extension ur Cultural Cuisine program not Of Monmouth County only nourishes our body but also 4000 Kozloski Road/PO Box 5033 Ofi lls our soul with an appreciation of Freehold, NJ 07728 what is new and yet familiar to us all. As we Offi ce Hours: 8:30 am to 4:30 pm virtually travel from one country to another Monday through Friday Phone: (732) 431-7260 it’s exciting to experience new foods and Fax: (732) 409-4813 cultures in a relaxed atmosphere. Food http://monmouth.njaes.rutgers.edu/ brings us together as we prepare and enjoy https://co.monmouth.nj.us/page.aspx?Id=173 the fruits of our labor without having to purchase an airline ticket. Agriculture & Natural Resources Ext. 7280 Recently, our guest chef, Dr. Navin Boggs helped us discover the Flavors of India. We sat together family style and enjoyed the delicious meal that 4-h’ers prepared. Earlier, we viewed a slideshow about Indian food and culture. We listened spellbound as Dr. Boggs spoke about growing Master Gardener’s Helpline up in India. New to many of us were the wealth of spices used in Indian (732) 303-7614 cooking. Familiar to us all were the vegetables, meats and grains we share in common. Th is commonality is present in all we prepare. For example, in August our 4-H Youth Development guest chef was Fumika Yamaguchi, our 4-H Japanese Exchange Chaperone. Ext. 7264 She explained we would be preparing Okonomiyaki. What sounded so intimidating turned out to be a Japanese pancake. Diff erent sauces, familiar ingredients and a diff erent method of cooking all came together in a meal that each person in the room enjoyed – and we had fun doing it. Family & Community Health Sciences Cultural Cuisine classes, held 5 times yearly, are a truly a Rutgers Ext. 7271 Cooperative eff ort. While 4-H hosts the program, Family and Community Health science provides nutritional information. Monmouth County Cooperating Agencies: Rutgers, The State University of New Jersey, U.S. Department of Agriculture, and County Agriculture and Master Gardeners support us with information on Boards of Chosen Freeholders. Rutgers New Jersey produce. Another partner in our program is “Grown in Monmouth”. Agricultural Experiment Station Cooperative Extension educational programs are offered to all without regard Many hands to stir the pot, but here in Monmouth County there are to race, religion, color, national origin, ancestry, age, never too many cooks in our kitchen. sex, sexual orientation, gender identity and expression, disability, atypical hereditary cellular or blood trait, marital status, civil union status, domestic partnership status, If interested in future programs please contact the 4-H Department. Does military service, veteran status, and any other category “Meatball Mania” or a Grilling Competition sound like something you protected by law. Rutgers Cooperative Extension encourages individuals with disabilities to participate in its would enjoy? Coming up on January 10th is “A Taste of Italy” program. programs and activities. If you need special accommoda- On March 11th we will embark on our “Caribbean Adventure”. A tions, have questions about physical access, or require alternate means for program information, please contact “Passport to Russia” culinary evening will transport us to the land of the your local Extension Offi ce. Rutgers New Jersey Agricul- Czars on May 21st. Th e welcome mat is out so please join us. tural Experiment Station is an Equal Opportunity Program Provider and Employer. CEDH Remarks t the November Monmouth Board of Agriculture meeting, Saul Vaiciunas from the New Jersey Department of Agriculture was invited to give a presentation on the spotted lanternfl y. Secretary of the ABoard Ashely Reese said, “When I fi rst heard about the Spotted Lantern Fly at the Hershey Convention, I knew that we needed to prepare and learn as much as we could before it made its way to Monmouth County.” Ashley then contacted the New Jersey Department of Agriculture, who then referred her to Mr. Vaicuiunas. During his presentation, Mr. Vaicuiunas shared that the NJ Department of Agriculture is currently monitoring the spotted lantern fl y, and that there is a whole team dedicated to this issue. Th ey are actively identifying areas where the spotted lantern fl y has been reported and making site visits. Th eir team is also engaged in control measures when spotted lantern fl y populations are found, in addition to removing its primary host, Tree of Heaven (Ailanthus altissima). Homeowners (or anyone who thinks they may have a specimen of spotted lantern fl y) should contact Saul at the New Jersey Department of Agriculture. He can be reached at saul.vaiciunas@ ag.nj.gov (609-406-6949). More information can also be found at the state’s SLF website, including handouts and training videos: https://www.nj.gov/agriculture/divisions/pi/prog/spottedlanternfl y.html When asked his thoughts on the presentation that evening, Board President Randy Peck stated, “I thought the presentation was very educational and a very timely topic. Presentations like this could draw more of the industry into our meetings.” Th e Monmouth County Board of Agriculture (MCBOA) meets once a month at the Monmouth Ag. Building, and all are welcome to attend. As Board Secretary Reese stated, “Th e networking, support, and educational programs held by the MCBOA and Rutgers Cooperative Extension are not only helping to fi ll my knowledge gaps, but are encouraging the success of my farm.” All the Best, Matthew Newman County Extension Department Head, Monmouth Rutgers Cooperative Extension 2 Hot Water Seed Treatment For Vegetables ere at the Monmouth County Agricultural Extension offi ce we are always striving to help our farmers have healthy plants. Each year we off er farmers the service of Hot Water Treatment for vegetable seeds, a Hcritical management tool to help prevent the establishment of bacterial diseases. It’s a free, non-chemical process used to eradicate bacterial plant pathogens on or within the vegetable seed. Using disease-free seed is an important fi rst step in management of many diseases, especially for small-seeded crops where seed-borne diseases are common. Bacterial Leaf Spot of Pepper • Bacterial leaf spot continues to be a problem in New Jersey. • We have resistance in some pepper cultivars to BLS—mainly bell peppers. • Hot water seed treatment is the best method for reducing the bacterial infections in seeds! Th e treatment follows a strict protocol of times and temperatures for each crop to kill pathogens. Th is treatment is for raw seeds only, the treatment will destroy any seed pelleting and will wash off any fungicide that may have been applied to the seed. Th e treatment is suggested for seeds of eggplant, pepper, tomato, carrot, spinach, lettuce, celery, cabbage, turnip, radish and other crucifers. Seeds of cucurbits (squash, gourds, pumpkins, watermelons, etc.) can be damaged by hot water and thus are not to be treated. It’s important to understand that one of the ways plant pathogens are introduced into a crop is seeds. In general, the earlier a pathogen comes in contact with the crop, the greater the potential for a serious disease problem to develop. Th is is why it is very important to start with “clean” seed. Some seed companies provide hot-water treated seeds. You should verify with the vendor if they provided the treatment. Seeds should not be heat treated more than once. If the varieties you prefer are not treated you can bring them to the Monmouth County Agricultural Extension offi ce. Hot-water treatment is easier, cheaper and more eff ective than trying to combat bacterial diseases in the fi eld with chemicals. To arrange a date to treat your seeds call Ag Associate Dennis McNamara 732-431-7260 ext. 7277 Or e-mail: [email protected] Please bring your seed (un-pelleted) in labeled packages as described below. Or, if you wish, we have the fi berglass material available at our offi ce for you to prepare the seed packages. You may wait for the seeds or drop off and return on the same day for pick-up. Please make sure that all seed packs are labeled (use a water proof method) with the variety or other code that you can identify. To package, you may use: • Fiberglass screen envelopes (charcoal fi berglass screening) • Nylon stockings • Coff ee fi lters, cotton bags, etc. See photos below for examples. 3 Growing High Tunnel Ginger In New Jersey PhotoPhoto CreditCredit: BeckBeckyy Sideman/UNHSideman/n UNNH inger (Zingiber offi cinale) is a perennial plant that is native to tropical regions of Asia and is grown commercially as an annual crop. Ginger is commonly used in many African, Asian, and Caribbean Grecipes or in herbal teas, and is sold fresh or dried and ground. What many people refer to as the “ginger root” is actually the “ginger rhizome,” which refers to the underground stem of the plant. Th e continental United States imports most of its ginger from other countries, or from Hawaii, but ginger can also be grown locally right here in New Jersey. Recently, farmers throughout the Northeast have been having success growing baby ginger in high tunnels. Fresh baby ginger is a unique product that is diff erent than the mature ginger that is sold in grocery stores and has potential as an excellent niche crop for farmers markets, restaurants, CSAs, and other direct marketing customers. Pre-sprouting the Seed Pieces Growers interested in producing ginger typically order seed from ginger farmers in Hawaii in February. Th e seed pieces are sections of the rhizome, generally weighing 1 to 2 ounces each.
Load more

Recommended publications
  • Chapter – 1 Stocks
    Chapter – 1 Stocks 1.1 Definition & Uses: Stock (Fonds de Cuisine) is a liquid containing some of the soluble nutrients and flavors of food which are extracted by prolonged and gentle simmering (with the exception of fish stock, which require only 20 minutes). Such liquid is the foundation of soup’s sauces and gravies. Stocks are the foundation of many important kitchen preparation therefore greatest possible care should be taken in their production. A stock is a flavorful liquid prepared by simmering meaty bones from meat and poultry, seafood or and vegetables in water with aromatics until their flavor, aroma, colour, body and nutritive value is extracted. The liquid is then used for the preparation of soup, sauce, stew and also as braising and simmering cooking medium for vegetables and grains. The word “fond” comes from the word “foundation”. Just as a foundation is the base for a house, fond is the base for much of cooking. Almost every culinary preparation requires a fond. For all practical purposes, “stock” and “fond” have the same meaning. 1.2 Classification of stocks White stock Brown Stock White beef stock Brown beef stock (estouffade) White mutton stock Brown mutton stock White veal stock Brown veal stock White chicken stock Brown game stock Fish stock Types of Stock There are four basic kinds of stock/fond: white stock (Fond Blanc), brown stock (Fond Brun), vegetable or neutral stock (Fond Maigre) and Fish Stock (Fume de Poisson). The classifications refer to the contents and method used to prepare the stock, not necessarily to color. a.
    [Show full text]
  • Stock Vs. Broth: Are You Confused? Kim Schuette, CN Certified GAPS Practitioner
    Stock vs. Broth: Are You Confused? Kim Schuette, CN Certified GAPS Practitioner French chefs have a term fonds de cuisine, which translates “the foundation and working capital of the kitchen.” Bone and meat stock provide just that, the foundation of both the kitchen and ultimately one’s physical health. One of the most common Questions that those individuals embarking upon the GAPS Diet™ have is “Do I make stock or broth?” What is the difference between the two? The two words are often used interchangeably by the most educated of chefs. For the purpose of the GAPS Diet™, Dr. Natasha Campbell-McBride uses the terms “meat stock” and “bone stock.” In this paper, I will use “meat stock” when referencing meat stock and “bone broth” for bone stock. Meat stock, rather than bone broth, is used in the beginning stages of the GAPS Diet™, especially during the Introduction Diet where the primary focus is healing the gut. Bone broth is ideal for consuming once gut healing has taken place. The significant difference is that the meat stock is not cooked as long as bone broth. Meat stock is especially rich in gelatin and free amino acids, like proline and glycine. These amino acids, along with the gelatinous protein from the meat and connective tissue, are particularly beneficial in healing and strengthening connective tissue such as that found in the lining of the gut, respiratory tract, and blood/brain barrier. These nutrients are pulled out of the meat and connective tissue during the first several hours of cooking meaty fish, poultry, beef and lamb.
    [Show full text]
  • Cajun & Creole
    EXPERT TIPS & INFORMATION GIving that gives back ON USING BULK SPICES We’re committed to providing sustainably sourced bulk products to our Louisiana customers — products respectful of the Flavors environment and the Here are some of the key ingredients that help recreate people around the world the distinctive flavors of Cajun and Creole cooking: who produce them. We deal ethically with Vegetables Oils our growers and their Onion, celery, bell pepper, Butter, bacon fat, lard, communities and work with garlic, okra and chili peppers peanut oil or vegetable oil them to preserve and protect their resources. Flours, Meals, Gumbo filé powder Grains & Beans A crucial ingredient in gumbos, We offer fair prices, dealing directly spices av v y White flour, corn flour, cornmeal, aromatic file is made from dried with growers whenever possible so they get maximum rice and dried or canned beans and ground sassafras and compensation for their products. Through programs like (red beans and black-eyed peas thyme. It serves as a thickener our own comprehensive sustainable sourcing program, are a must) and seasoning and is not usually Well Earth, and purchasing Fair Trade Certified products, cooked but added to the gumbo we help growers develop certified organic, sustainable shortly before serving. Just Cajun & Meat & Seafood production methods and improve social conditions for Crab, shrimp, catfish, redfish, sprinkle it on the gumbo, cover, workers and their families and communities. oysters, sausage (especially and let sit for 15 minutes. (Note: Cajun andouille, a spicy smoked It will turn stringy if re-boiled, so Creo le sausage made with pork and reheat your dish gently.) cooking garlic), rabbit, and chicken.
    [Show full text]
  • Culinary Trails Brochure
    DIG in to the many flavors of LOUISIANA LouisianaTravel.com/Culinary L O U IS IA N A O U T D O O R G U ID E / T IP # 7 8 : ---------------------------------- OUR BAYOUS ARE FULL OF W ILDLIFE. YOU CAN SEE M OST OF IT ON OUR M ENUS, TOO. L o u is ia n a is c a llin g . A n d s h e ’s u s in g h e r o u ts id e v o ic e . C o m e d is c o v e r e x tra o rd in a ry o u td o o r e x p e rie n c e s ju s t a s h o rt rid e a w a y fro m th e o n e -o f-a -k in d g o o d tim e s y o u ’ll fi n d o n ly in L o u is ia n a . © 2 0 1 8 L o u is ia n a D e p a r tm e n t o f C u ltu r e , R e c r e a tio n & T o u r is m photo courtesy of LouisianaNorthshore.com APPETIZING Adventures Savor the treasures on Louisiana’s culinary trails Whether in the heart of the Crescent City, down on the bayou or deep in Sportsman’s Paradise, every trip to Louisiana brings adventure, sights and a culinary expedition you’ll experience nowhere else.
    [Show full text]
  • Hamersley's Roast Chicken with Garlic, Lemon, and Parsley
    Hamersley’s Roast Chicken with Garlic, Lemon, and Parsley Recipe reprinted from Bistro Cooking at Home by Gordon Hamersley, with the permission of Broadway Books. INGREDIENTS PREPARATION For the marinade 1. Combine all the ingredients for the marinade, except the lemon zest, in a food processor fitted with a steel blade and process until smooth. Fold in the 1 bunch Italian parsley (save 12-14 leaves for garnish) lemon zest. 3 cloves garlic, 2. Wash and dry the chickens. Rub them all over with the marinade, cover, and peeled and roughly chopped let them sit in the refrigerator for about 2 hours. 3 shallots, 3. Preheat the oven to 350F. peeled and roughly chopped 4. Season the chickens with salt and pepper, and place them in a roasting pan 1 tablespoon dried herbes de fitted with a rack. Place in oven. Place a cookie sheet (with sides) in the oven Provence and allow it to become hot. Add the cooking oil to the pan and carefully lay the potatoes and onions onto the sheet, cut sides down. Season with salt and 1 teaspoon dried rosemary pepper and roast. The chickens and the vegetables should take 1 hour and 10 minutes to cook. The vegetables are done when they are very tender and 3 tablespoons Dijon mustard brown. The chicken is done when the leg bone separates easily from the thigh when twisted or when a thermometer registers 165F. zest of 1 lemon 5. When cooked, transfer the chickens to another pan and let them rest for at 2 tablespoons cracked black pepper least 20 minutes.
    [Show full text]
  • KC Refrigerated Product List 10.1.19.Indd
    Created 3.11.09 One Color White REFRIGERATEDWhite: 0C 0M 0Y 0K COLLECTION Albondigas (Mexican Meatball Soup) Black Bean Soup Butternut Squash & Apple Soup 700856 700820 VN VG DF GF 700056 GF Savory meatballs, white rice and vibrant Slow-cooked black beans, red peppers, A blend of puréed butternut squash, onions tomatoes in a handcrafted chicken stock roasted sweet corn and diced green chilies and handcrafted stock with caramelized infused with traditional Mexican aromatics in a purée of vine-ripened tomatoes with a Granny Smith apples and a pinch of fresh and a touch of fresh lime juice. splash of fresh-squeezed orange juice. nutmeg. Angus Steak Chili with Beans Black Lentil & Roasted Garlic Dahl* Caribbean Jerk Chicken Soup 700095 DF GF 701762 VG GF 700708 DF GF Tender strips of seared Angus beef, green Black beluga lentils, sautéed onions, roasted Tender chicken, sweet potatoes, carrots peppers and red beans in slow-simmered garlic and ginger slow-simmered in a rich and tomatoes in a handcrafted chicken tomatoes with Southwestern spices. tomato broth, infused with warming spices, stock with white rice, red beans, traditional finished with butter and heavy cream. jerk seasoning and a hint of molasses. Beef Barley & Vegetable Soup Broccoli Cheddar Soup Carrot Ginger Soup 700023 700063 VG GF 700071 VN VG DF GF Seared strips of lean beef and pearl barley Delicately puréed broccoli and sautéed Sweet carrots puréed with fresh-squeezed with red peppers, mushrooms, peas, onions in a rich blend of extra sharp orange juice, hand-peeled ginger and tomatoes and green beans in a rich cheddar cheese and light cream with a sautéed onions with a touch of toasted beef stock.
    [Show full text]
  • Dinner &Soup Ingredients July 5-11, 2021
    DINNERS July 5-11, 2021 Beef Bourguignon - beef, onion, carrot, mushroom, garlic, bacon, red wine, chicken stock, beef stock, tomato, bay leaf, rosemary, thyme, olive oil, butter, salt, pepper. parslied pappardelle: pappardelle pasta, parsley, butter, salt, pepper. herb shallot vinaigrette: olive oil, red wine vinegar, dijon mustard, whole grain mustard, lemon juice, shallots, dried oregano, dried basil, parsley, fresh tarragon, salt, pepper. Mustard Crusted Chicken - chicken breast, dijon mustard, buttermilk, bread crumbs, garlic, lemon zest, olive oil, thyme, salt, pepper. risotto with greens & peas: arborio rice, chicken stock, spinach, kale, peas, garlic, onion, parsley, parmesan cheese, white wine, saalt, pepper, olive oil. Fresh asparagus: asparagus, butter, lemon zest, salt, pepper. Pork Loin with apricot sourdough stuffing -center cut pork loin brined in water and brown sugar. Stuffing: capitola sourdough, shallot, apricot, parsley, salt, pepper, butter, crushed red pepper. Pork loin roasted in garlic, olive oil, salt, pepper, brine. Apricot sauce: apricot preserves, cornstarch, white wine, chicken stock, pan drippings, salt, pepper, apple juice. vermont cheddar mashed potatoes: russet potatoes, butter, cream, cheddar cheese, chives, salt, pepper. buttered broccolini: broccolini, butter, salt, pepper Surf & Turf - Prawns: kosher salt, brown sugar, butter, lemon juice, garlic, crushed red pepper, parsley, fish sauce, lemon zest. Flank steak: red wine vinegar, lemon juice, worcestershire sauce, soy sauce, dry mustard, garlic, parsley, salt, black pepper. Baked Potato: russet potato, butter, sour cream, chives, salt pepper. Blue Cheese Dressing: blue cheese, red wine vinegar, mayonnaise, sour cream, lemon juice, garlic, salt pepper. Chicken Schnitzel - chicken breast, flour, egg, salt, pepper, canola oil, panko, parsley. Gravy: chicken stock, bacon, cream, flour, butter, salt, pepper.
    [Show full text]
  • SOUPS Classification of Soup Soups Can Be Classified Into T Hree Main Categories
    SOUPS Classification of Soup Soups can be classified into t hree main categories: Clear Soups: These soups are based on a clear, un-thickened broth or stock. They may be served plain or garnished with a variety of meats and vegetables. 1. Broth and Bouillon are two terms used in many different ways, but in gen eral they both refer to simple, clear soup without solid ingredients. Broth is the flavorful liq uid obtained from simmering meat and/or vege tables, and is often the base for another soup. 2. Vegetable Soup or cut vegetable soup is a clear, seasoned stock or broth with the addition of one or more vegetables an d sometimes meat or poultry products and starch to lightly thicken and give body to the soup. 3. Consomme is a rich flavorful stock that has been clarified to make it perfectly clear and transparent. Far from being a plain cup of soup, a well- made consomm é is considered the greatest of all soups. Its spa rkling clarity is a delight to the eye, and its rich, full flavor, strength, and body make it a perfect starter for an elegant dinner. THICK SOUPS Unlike clear soups, thick soup s are opaque rather than transparent. They are thickened by a thickening agent such as a roux , or by pureeing one of the ingredients too provide a heavier consistency, they may be serv ed passed or unpassed. 1. Cream Soups are soups that are thickened with roux, beurre manie or liaaison . Cream soups are usually named after the m ain ingredient such as Cream of Chicken or Cream of Tomato.
    [Show full text]
  • Southern Planter a MONTHLY JOURNAL
    .. Sixty-Ninth Vear Established 1840. THE Southern Planter A MONTHLY JOURNAL DEVOTED TO Practical and Progressive Agriculture, Horticulture, Trucking, Live Stock and the Fireside. OFFICE: 28 NORTH NINTH STREET, RICHMOND, VIRGINIA. TUB SOUTHERN PLANTER PUBLISHING COMPANY. Proprietors. J. F. JACKSON, Editor. Vol. 69. AUGUST, 1908. No. 8. CONTENTS. FARM MANAGEMENT— THE POULTRY YARD— Notes 703 Editorial Work for the Month 683 — Getting the Best Prices 704 Notes on the July Planter 687 Rose-Comb Rhode Island Reds 704 Crop Rotation 688 Fire Insurance of Poultry Plants 705 The Conservation of Our Plant Food. 689 Feeding the Dairy Cow 705 Applying Fertilizers 690 Farmer and Planter .... 705 The Danger of Crimson Clover Hay and Some Other Notes 690 THE HORSE— Commercial Fertilizer in Improving Land. 692 '. The Fertilizer Problem Again 692 Notes . 706 Circumstances Alter Cases 694 The Farm Horse Problem • 707 Farm Horses (P. S. Hunter) 709 Farm Horses (W. F. Massey) 709 TRUCKING, GARDEN AND ORCHARD— Percherons Preferable to Suffolk Punch; or Practice Versus Theory ; . 710 Editorial—Work for the Month 695 Programme of Virginia State Horticultural MISCELLANEOUS— Society Outlined 695 Editorial—The Virginia State Farmers' In- Dwarfing Trees 696 stitute 711 Ornamental Shrubs 696 Editorial—The Virginia State Fair 711 Farmers' Institutes 712 Preserving of Natural Resources LIVE STOCK AND DAIRY— 713 The Virginia Polytechnic Institute 714 Feeding Corn and By-Products 697 Hog Feeding 714 Noted Virginia Breeding Establishments . 698 How a Southern Dairy Cleared $3,000 in Enquirers' Column (Detail Index p. 754) 734 Nine Months 702 Advertisements 715 SUBSCRIPTION, 50c. PER YEAR, IN ADVANCE. i I Merchandise *°m Sheriffs' and Receivers' Sales —j 30 to 50 Per Cent Saved on Staple Merchandise ^m OUR WONDERFUL 1908 OFFER Wrecking prices are known goods in the regular way, but as bargain prices.
    [Show full text]
  • Cajun ~ Creole Cooking
    CAJUN ~ CREOLE COOKING The French Cajuns fled British rule in the 18th century because of religious persecution and settled in bayous. They lived and cooked off the land, creating one-pot dishes such as gumbo, jambalaya and e’touffe’e. New Orleanians of European heritage, adapted classic French cooking with creations like baked fish in papillot (paper) and oysters Rockefeller. A Cajun gumbo is thickened with a dark roux and file’ powder whereas a Creole gumbo is thickened with okra and tomatoes. This is just one of the differences that Acadians argue over when it comes to traditional foods. The next few pages will describe traditional Cajun cuisine. Ándouille (ahn-do-ee) is a smoked sausage stuffed with cubed lean pork and flavored with Dirty rice is left-over rice that is pan-fried and vinegar, garlic red pepper and salt. This spicy sauteed with green peppers, onion, celery, stock, sausage is usually used in gumbo. liver, giblets and other ingredients. Beignet (ben-yea) are delicious sweet donuts that Étoufée (ay-too-fay) is a tangy tomato-based are square-shaped and minus the hole. They are sauce which usually smothers shrimp or crawfish. lavishly sprinkled with powder sugar. Filé powder (fee-lay) is ground dried sassafras Boudin (boo-dan) is the name for blood sausage. leaves and was first used by Native Americans. It It is a hot, spicy pork mixture with onions, is most popular for flavoring or thickening cooked rice and herbs. gumbo. File’ becomes stringy when boiled so should be added after the gumbo is finished Chickory (chick-ory) is an herb.
    [Show full text]
  • Vegetable Stock
    VEGETABLE STOCK INGREDIENTS PREPARATION TIME: 15 MINS 1 tbs oil 4 carrots, diced COOKING TIME: 1 hour MINS 1 onions, diced 4 celery stalks, leaves included, diced SERVES: at least 2 ltrs stock 2 leeks, thinly sliced 2 parsnips, diced 4 florets broccoli, diced 4 florets cauliflower, diced 200g pumpkin, peeled and diced 2 bay leaves 4 garlic cloves, whole 1 bouquet garni (see tips below) 8 black peppercorns PREPARATION You will need a large heavy-based pot for this recipe. method 1. Heat the oil in an large heavy-based pot and add all the vegetables. Cover and cook for 5 minutes. 2. Add 3 ½ litres (14 cups) of water. Bring slowly to the boil. Add the bay leaves, bouquet garni, garlic and peppercorns. 3. Reduce the heat to low and simmer gently for 1 hour. Skim the froth from the surface regularly. 4. Strain the stock through a sieve. Set aside to cool, and then transfer to a container. REHEATING, STORAGE & LEFTOVERS * Place the vegetable stock in an airtight container and store in the fridge for up to 2 days or in the freezer for up to 6 months. Store liquid in small portions in airtight containers in the freezer or try using icecubes or reuseable ziplock bags in pre-measured amounts for easy use. Variations & Tips * To make your own bouquet garni, tie together with a string or wrap in a piece of cheesecloth or muslin, 4 sprigs parsley or chervil, 1 sprig fresh thyme and 1 bay leaf. A bouquet garni usually also includes a piece of celery and peppercorns but as this recipe already includes these ingredients there is no need to add any extra.
    [Show full text]
  • The Cultural Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking
    Louisiana State University LSU Digital Commons LSU Doctoral Dissertations Graduate School 2015 Just Throw it in the Pot! The ulturC al Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking Corey David Hotard Louisiana State University and Agricultural and Mechanical College, [email protected] Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_dissertations Part of the Social and Behavioral Sciences Commons Recommended Citation Hotard, Corey David, "Just Throw it in the Pot! The ulturC al Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking" (2015). LSU Doctoral Dissertations. 1493. https://digitalcommons.lsu.edu/gradschool_dissertations/1493 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Doctoral Dissertations by an authorized graduate school editor of LSU Digital Commons. For more information, please [email protected]. JUST THROW IT IN THE POT! THE CULTURAL GEOGRAPHY OF HIDDEN LANDSCAPES AND MASKED PERFORMANCES IN SOUTH LOUISIANA GUMBO COOKING A Dissertation Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Doctor of Philosophy in The Department of Geography and Anthropology by Corey David Hotard BA, Louisiana State University, 1999 MA, Louisiana State University, 2003 December 2015 Dedicated to those who left before me: Dr. Thomas Eubanks, Lester Landry, Dr. Miles Richardson, Augie Fragala and Jamie Lapeyrouse Cox ii ACKNOWLEDGEMENTS If it takes a village to raise a child, it takes a city to complete a dissertation! The first people that deserve acknowledgements are definitely my parents.
    [Show full text]