Spring 2009
Cooking Classes
|
SPRING
2009 COOKING CLASSES
Register
Online, In-Person, or by Telephone
Harper's Point classes - Call
513-489-6400 Settler's Walk classes - Call
937-748-4540
www.cookswaresonline.com
To
view all of the details, visit our website now
and plan some fun this spring! Limited seating -- Plan early,
then Register!
Upcoming
April Classes: (View Mar and Apr classes at our
website).
 Thu, Apr 23 - George's Quick Breakfast Breads and Rolls with George Geary - Class Full
Harper's
Point from 6:30 - 9:00pm. $70
Fri,
Apr 24 - The Best of the Blues - Cheese with George Geary
Harper's Point from 6:30 - 9:00pm.
$70
Tue, Apr 28 - Flavors of the Old Southwest with Nancy Pigg
Harper's Point from 6:30 - 9:00pm.
$35
 Wed, Apr 29 - Flavors of Old Southwest with Nancy Pigg
Settlers' Walk from
6:30 - 9:00pm. $35
Thu, Apr 30 - Pacific Rim Flavors from Eddie
Merlot's with Alan Pope
Harper's Point from 6:30 - 9:00pm.
$50
Thu, Apr 30 - Meadowlark's Famous Sunday Brunch with Elizabeth Wiley
Settlers' Walk from
6:30 - 9:00pm.
$40
3 Ways to Register: On-Line, In Store, or by
Phone
Harper's Point classes - Call
513-489-6400
Settlers'
Walk classes - Call 937-748-4540
www.cookswaresonline.com
10% Discount on merchandise purchases on the day
you attend class!
(excluding kitchen electrics).
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A Forest of
Mushrooms
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Mushrooms are
in a special plant class of their own, fungi. Most fungi grow
on dead and decaying matter independent of sunlight. Ironically,
mushrooms are one of the few rich sources of naturally-occuring
Vitamin D, the "sunshine" vitamin. No longer dependent on the forest
floor for favorable co nditions, mushrooms are grown in dark, cool,
damp buildings known as mushroom farms. Mushrooms do not have
seeds, but have spores for creating the next generation.
Spores are scattered on specific mixes of sawdust, corn cobs, and
other decaying matter. Runners, known as mycelium, begin to
form in the soil. Mushrooms sprout as the "fruit" producing more
spores on dark, papery gills located on the cap's underside. It
takes four to six weeks for a crop to grow from spore to
harvest.
Once the purview of secretive mushroom hunters,
mushrooms are standard issue in today's grocery markets. Until
recently, fresh mushrooms meant white button mushrooms -- and they
still comprise 85% of the cultivated market. However, in the last
several years, the fresh options have expanded greatly. Below
is a brief glossary of commonly available mushrooms to help guide
you: (Courtesy of the Mushroom Council).
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The Fifth
Taste - Umami
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Pronounced
"oo-MAH-may," umami is the
"fifth taste." Most of us grew up schooled on the four types
of taste sensations: sweet, sour, salty and bitter. Anecdotally, the
famous French chef, Auguste Escoffier, and the Japanese scientist,
Kikunae Ikeda, both hit on umami as the fifth taste, something
separate and distinct from the other four tastes. The fifth taste is
often described as "brothy," "meaty," or, as the word umami
translates, "yummy."
 Scientifically, the sense of taste is supported
by thousands of taste buds. These specialized receptors are
positioned throughout the mouth, particularly on the little bumps,
papillae, of the tongue. They are also located on the sides and
roofs of our mouths. Different individuals have different quantities
of taste buds; an "average taster has about 184 taste buds per
centimeter of tongue, a "supertaster" has 425, and "non-tasters"
only 96.
The specialized receptors respond to one of the
taste types. What was informally known about umami was
confirmed scientifically in 2002 when neuroscientists discovered
specific receptors for L-glutamate on
the tongue. It is this L-glutamate that comprises the primary umami
sensation. L-glutamate is a consequence of glutamate, a component of
nearly all organic matter, breaking down as it ages, ferments, or
cooks. Glutamate is a common amino acid found in both plant and meat
protein structures.
Umami is also evoked by other
micro-elements known as nucleotides, specifically, inosinate and
guanylate.
Inosinate is generously found in meat and seafood, while guanylate
is found in mushrooms. The combination and proportion of these
chemical elements creates different umami sensations. Chefs seek to
amplify the "yummy factor" through the synergistic use of foods rich
in the molecular components of umami. By combining onions,
(rich in glutamate) and mushrooms, (rich in guanylate), with a beefy
stock, (rich in inosinate), the umami receptors become quite
satiated!
Foods containing large quantities of umami elements
include fish, shellfish, beef, pork, and chicken. In the plant
world, mushrooms are rich in umami tastes, as well as tomatoes,
seaweed, soy beans, potatoes, Chinese cabbage, and carrots. In the
dairy world, Parmesan cheese heads the umami
list.
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Roasting and
Sauteing Vegetables
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Once was the
day that cooking vegetables meant boiling them until mushy and drab
in color. No wonder vegetables disappeared from our dining
table! Then, we discovered steaming! Steaming kept vegetables
appealing in color and inviting with their crisp-tender
texture. Steaming remains a perfectly healthy and appropriate
cooking method. However, as of late, it's roasting and
sautéing vegetables that's taken a prominent role in the kitchen.
Roasting
Vegetables - Roasting is a cooking technique invoking high,
dry heat to the food at hand. This process evaporates the water in
the food leaving the essence of the food in a concentrated form.
It's this concentration of flavors and slight caramelization of the
vegtables' sugars that makes them particularly
flavorful.
How to Roast
Vegetables:
- Prep your vegetables by peeling, snapping, or trimming.
- Wash the vegetables well, then pat dry. We like to allow
the vegetables to air dry for a few minutes to ensure that excess
water is minimized.
- Spread the vegetables in a single layer on a baking sheet
without crowding. A baking rack may be used if desired.
- Drizzle a bit of olive oil over the vegetables, and toss
gently.
- Sprinkle sea salt, and add freshly ground pepper.
- Bake in a 400-425° F oven until the vegetables are just
tender.
The key to
roasting vegetables is a single layer arrangement. If you have more
than a single layer of vegetables, roast in two batches. It's
important that the high heat reach the vegetables -- overcrowding
will simply steam them instead of roasting them.
 Sautéing
Vegetables - Sautéing is another high heat method of cooking
that also serves to evaporate the vegetables' water while
concentrating the flavors. As with roasting, the high heat
inspires the Maillard reaction, more commonly known as
caramelization. The butter or olive oil deployed in the
process also adds to the delectable flavor layers. Similar to
roasting, one key to a good sauté is not overcrowding the pan. Add
only a single layer of vegetables at a time. Sauté in two
batches if necessary.
How to Sauté
Vegetables:
- Prep your vegetables by peeling, snapping, or trimming.
- Wash the vegetables well, then pat dry. We like to allow
the vegetables to air dry for a few minutes to ensure that excess
water is minimized.
- Heat a sauté pan over a medium-high burner or flame.
- Add a small amount of olive oil to the heated pan and allow
the oil to heat
- Add the prepared vegetables; stir or toss to coat with the hot
oil.
- Stir or toss gently during cooking until the vegetables are
cooked to tenderness.
- Sprinkle sea salt, add freshly ground pepper, and
serve.
 Use a high-quality sauté pan that has a broad,
flat bottom and sloping sides. A sauté pan facilitates the
tossing of its contents instead of stirring. Stirring may
damage tender portions of the vegetables. To toss, push the
pan forward abruptly so that its contents slide up the sides of the
pan. Catch the airborne veggies in the center of the
pan. The short flight time allows the vegetables to land in a
different position and evenly cook on all sides. With a little
practice, your sauté tossing skills will be a source of
admiration!
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Cooks'Wares
Smart Mushroom Tips
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Tip #1: Use a mushroom
brush to clean your mushrooms. A mushroom brush has softer
bristles than typical vegetable brushes. The soft bristles will
whisk away any dirt particles without damaging or tearing the
delicate flesh of the mushroom.
Tip
#2: When buying mushrooms, choose those that look
freshest and without any bruising or evidence of excess
moisture. Bruised mushrooms deteriorate quickly. Excess
moisture will also precipitate a quick demise. A cap that is closed
indicates a younger mushroom with delicate flavor; an open cap is
still quite fresh and will actually have a richer
flavor.
Tip #3:
Mushrooms may be stored in the refrigerator for up to a week in
their original packaging. Once the package is opened, store
the mushrooms in a paper bag. Avoid storing mushrooms in a plastic
bag or container. Allow them to breathe a bit and keep them away
from any condensation opportunities.
 Tip #4: When sautéing or
roasting, olive oil, (or other oils with higher smoke points),
matches the situation well. If you like the flavor of butter,
use a combination of olive oil and butter; this will raise the
overall smoke point while decreasing the overall saturated fat
content.
Tip #5:
Use a large Portabella mushroom as you would a hamburger.
Brush the large cap with olive oil, grill for about 4-6 minutes on
each side. Load it up with sliced red onions, roasted red
peppers, your favorite cheese, even ketchup or mustard if you
like!
Tip #6:
When preparing mushrooms for stuffing, use a melon baller to "scoop
out" the gills and any excess flesh. Save the trimmings and stem
pieces; chop and add them to the stuffing for added
flavor.
|
Q & A
|
 Q:
Can mushrooms be frozen?
A: Mushrooms should be
cooked before freezing. Sauté or roast fresh mushrooms, spread
in a single layer, and freeze. Once frozen, store the
mushrooms in an airtight bag or container for up to a month.
Q: Why are store-bought
mushrooms so dirty?
A: Mushrooms are grown in a
sterilized mix of decaying matter - just like the forest
floor. Different types of mushrooms prefer different soil
mixes. The small specs of dirt found on fresh mushrooms are not
dangerous - just brush them away with a soft bristled brush.
Cleaning the mushrooms prior to packaging and shipping would hasten
their demise. Trim the stem end of the mushroom prior to using.
Q: Is it better to use fresh
mushrooms or dried mushrooms?
A: Both fresh and dried
mushrooms will bring dynamic flavoring to your dishes. Given the
perishable nature of mushrooms, dried versions are often available
with wider variety. Dried mushrooms have more guanylate, therefore,
more umami flavor. Rehydrate dried mushrooms by pouring
boiling hot water over the mushrooms and allowing them to set for 30
minutes. Trim the tough stems away prior to adding to your
recipe.
Q: Can I wash
mushrooms with water?
A: Contrary to popular
belief, you can wash mushrooms to clean them. Be aware, however,
that washed mushrooms may retain excess water especially in the
underside gills. Allow them to drain well and pat dry prior to
use. Do not soak mushrooms; they will act like a sponge and absorb
water.
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Cooks'Wares'
Cookbook Review
|
Fresh Every
Day, More Great Recipes from Foster's Market by Sara Foster
with Carolynn Carreño. Copyright 2005. Clarkson Potter/Publishers,
an imprint of Crown Publishing Group, a division of Random House,
Inc., New York, NY.
The change in season brings a welcome
change in harvests. Access to fresh ingredients increases in a
variety of ways - from our gardens, reopened farmer's markets, and
seasonal choices at supermarkets. This cookbook celebrates
"freshness." More than a buzzword, or part of the "Buy Fresh,
Buy Local" slogan, "fresh" looks good and tastes great!
Building on a style of cooking that begins with what's available
today, Foster puts practical reality with a refreshed view of what
"home cooking" can be in the enlightened age of nutritional
awareness and sustainable food sources. The eight chapters range in
breadth: "Breakfast for Anytime," "Simple Soups," "Seasonal
Salads and Salad Meals," "Seasonal Sides," "Quick and Tasty Meat
Main Dishes," "Fast and Fresh Fish, Pasta, and Risotto Meals,"
"Meals that Cook Themselves," and "A Little Something Sweet."
Ms. Foster encourages us to use her recipes as jumping off points
and provides us ample confidence to do so through clear
instructions, notes that riff on her themes, and generous
suggestions.
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Recipes with Basic
Sauces
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Recipes excerpted from Fresh
Every Day, More Great Recipes from Foster's Market by Sara Foster with Carolynn Carreño.
Copyright 2005. Clarkson Potter/Publishers, an imprint of Crown
Publishing Group, a division of Random House, Inc., New York, NY.
Used with permission. All rights reserved.
 Wild Mushroom
Soup with Sherry and Thyme
At home in spring as well as
fall, this soup is delicate and satisfying all at once. We used a
variety of mushrooms for maximum flavor. Absent from this recipe is
any cream or heaviness. Instead, a portion of the soup is pureed and
returned to the pot for natural thickness. The soup's rich flavor is
predominantly earthy mushroom enhanced with sherry and an herbal
touch of thyme.
Click here to view the
recipe.
Click here for a printable version of
the recipe.
Jonathan's
Grilled Eggplant and Portobello 
Mushroom Salad
with Fresh Mozzarella
We predict that this salad will be
the season's new standard. Grilling the eggplant and Portobello
mushrooms lent a smoky complexity to the overall flavor. The
simplest of vinaigrettes was simultaneously a suitable marinade and
dressing. We used cherry-sized balls, Ciliegine, of fresh mozzarella to
coordinate with the bite-sized vegetables. This was a great
do-ahead dish that only got better as it
rested.
Click here to view the
recipe.
Click here for a printable version of
the recipe.
 Roasted
Mushrooms with Green Peas and Tomatoes
This recipe makes
quick use of your newly honed roasting skills. Colorful and
flavorful, the roasted mushrooms, peas and grape tomatoes yield the
desired concentrated flavors. Mastered in the first making,
the methods in this recipe are a perfect place to begin applying
improvisational roasting skills that will prove useful throughout
the spring and summer ahead.
.
Click here to view the
recipe.
Click here for a printable version of
the
recipe.
| |
sought to optimize his greenhouse space
and began cultivating mushrooms underneath his plant
benches. Dark and damp, the conditions proved perfect
for mushroom growing. His floral market, New York and
Philadelphia, were also perfect targets for this secondary
crop. Another surge in mushroom popularity around the mid
'70's turned this specialty crop into commodity produce. A
crop now worth nearly one billion dollars a year, mushrooms
have spread into our kitchens and have been eagerly welcomed.
In this issue we'll provide a glossary of commonly available
mushrooms, discuss "umami," the fifth taste sensation, and
offer instruction on two essential cooking techniques,
roasting and sautéing. We finish with three recipes
featuring mushrooms that will have your mouth-watering in
anticipation.
We have a fantastic selection of spring
and summer classes lined up for May, June, July and
August! We'll be announcing them soon -- stay tuned for
details! 