There's no better way to cap off a hearty Filipino meal than with something light and sweet for dessert. No, not ice cream or milkshakes, although those are great too--we're talking about native Filipino desserts. If you think sweets have no place in Filipino cuisine, you can't be further from the truth. From simple sugar-raised doughnuts to elaborate cakes, there's always a sweet Filipino food that's sure to satisfy that sweet tooth.
But one dessert that deserves a mention is the Filipino pastry. Although not as popular as our kakanin or rice cakes, Filipino pastries are a steady favorite in many regions. They're also a great start if you want to bake your own Filipino desserts recipes. They don't require as much attention as kakanin, but they give you just the same sweetness. Here are some of the most popular pastries in Filipino cuisine, plus some recipes to help you get started.
Buko Pie
It's hardly surprising that one of our favorite desserts comes from our top fruit export. Outside the country, buko pie is sold in pre-packed frozen slices, so we're lucky to get it here fresh and hot, not to mention cheap. It is a popular pasalubong for people who go south of Luzon, particularly to Laguna, Quezon, and Batangas. The filling is made from young coconut flesh mixed with macapuno, coconut milk, cream, and sometimes caramel. Most bakeries carry a cheaper version of the pie made from sweetened coconut juice and flour. If you feel like making your own, here's an easy recipe you can try.
Buko Pie
Ingredients:
2 c all-purpose flour
2/3 c shortening
1 egg yolk
¼ c cold water
1 tsp salt
1 tsp vinegar
4 c shredded coconut meat
300ml condensed milk
2/3 c cornstarch
1 c coconut water
Procedure: Preheat your oven to about 435oF. In a bowl, combine the salt and flour and cut in the shortening until they form pea-sized pieces. In a separate bowl, mix the egg yolk, water and vinegar, then add to the flour mixture. Mix until the dough is soft and pliable. Split the dough into two balls, one part a bit bigger. Roll out the bigger dough until it's slightly bigger than your pie plate. Fit into the plate and let hang over the sides. Roll out the smaller dough, then set aside. In a saucepan, combine the remaining ingredients and cook until thick. Let it cook for about 15 minutes, then pour into the crust. Cover with the smaller dough, seal the edges, and bake for about one hour.
Boat tarts
For a quick, cheap sugar fix, boat tarts are your best option. These are small, open pastries with a filling of caramel, langka (jackfruit), mango, or some other sweetened fruit. You can find them pre-packed in most groceries and cafeterias. They are a popular dessert for school lunches, mainly because they are fairly cheap and go well with most Filipino food recipes. If you can pull off a simple cake, boat tarts shouldn't be a problem.
Pili Nut Tarts
Ingredients:
1 kg all-purpose flour
½ kg ground pili nuts
1 cup butter
1 cup sugar
1 cup condensed milk
1 cup ice water
Procedure: Mix the flour and sugar, and cut in the butter until they form small pea-sized balls. Slowly add in the water, stirring along the sides to help the dough hold together. Form the dough into small balls, then roll out about 1/8 inch thick. Press into tart molds and prick the sides and base with a fork. Bake the dough for about 20 minutes. Meanwhile, mix the condensed milk, sugar, and ground nuts. Pour into the baked crusts and top with pili slices. Return to the oven and bake until the filling turns golden brown.
Macaroons
Filipino macaroons are made with coconut shavings, which make them chewier than flour-based American ones. It's actually one of the easiest Filipino cooking recipes, so it's a great starter recipe for beginners. This one puts an unusual twist on the basic recipe.
Pandan Macaroons
Ingredients :
1 cup desiccated coconut
½ cup coconut cream powder
1 tsp pandan extract
¼ cup melted butter
1 ¼ cup sugar
¼ cup bread crumbs
3 eggs, separated
1 ¼ cup warm water
green food color
salt to taste
Procedure: Preheat your oven to 320oF. Grease a baking pan with butter and sprinkle a little flour to coat. In a bowl, mix the water and coconut cream powder, then set aside. Beat egg whites until they get foamy, then beat in the yolks. Combine the bread crumbs, desiccated coconut, sugar, salt, and butter. Add in the egg mixture, dissolved coconut cream, food color, and pandan extract. Mix well and pour into the pan. Spread evenly and shake down to compact the batter. Bake for about 20 minutes or until the sides are browned.
About the Author
Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph. A devoted cook, he makes it his personal mission to spread the joy of Filipino desserts recipes with food lovers the world over. Bon appetit!
Wednesday, November 28, 2007
Perfect Cheesecake Crust
Perfect Cheesecake Crust
When making a cheesecake, it is important to get the base or cheesecake crust right otherwise it can become crumbly and fall apart when you cut it or try to eat it. Follow these simple directions for a perfect cheesecake crust everytime.
Generally speaking, you need to use half the amount of butter compared to the amount of biscuits required. For example, if your recipe requires 180g of biscuits then you would use 90g butter.However, if you are using biscuits such as a shortbread, you can use a little less butter because of the butter content that is already in shortbread.
1. Put biscuits into a plastic bag and crush with a rolling pin or put biscuits into a food processor and pulse to the desired texture of fine crumbs. Add butter and any other required ingredients and mix with a spoon until all ingredients are combined. To test that you have the right consistency, presssome of the mixture up against the side of your mixing bowl with the back of the spoon. If the mixture stays against the side then you have the right consistency. If it crumbles down, add a littlebit more melted butter.
2. Lightly grease the inside of your springform cake tin with butter or spray on oil. Press biscuit mixture into the base and up the sides of the tin (if required) using the back of a spoon or the tips of your fingers. Ensure that you have an even coverage all around.
3. Stand your cake tin on a bench and using a straight sided glass, work it over the biscuit base and around the sides of tin to smooth out the crust. Refrigerate crust for at least 30 minutes if baking is not required in your recipe.
4. If your recipe is for a baked cheesecake, don't try and remove the cheesecake from the pan until it has been refrigerated for a minimum of 4 hours, preferably overnight for bigger cheesecakes.This allows your cheesecake to set properly and makes it easier to cut.
When your cheesecake is set, stand the cake tin on an inverted glass. Release the catch on the side and gently lower it over the glass. Using a sharp knife, gently run it around the edge of your crust to neaten it up. Do this very carefully so that the crust doesn't crack.
5. If you wish to remove your cheesecake from the base of the tin, you need to make it with the base of the springform tin upside down. It is the ridge around the base that makes it difficult to remove the cheesecake once it has been made.
The other method you could use is to line the base with cling wrap for a no bake cheesecake or foil if making a baked cheesecake prior to making. Let the wrap or foil hang over the sides of the tin. This way you will be able to remove the base easier by gently sliding a spatula underneath and sliding the cheesecake onto a serving plate. Keep in mind though that youwill still have either cling wrap or foil underneath when serving.
For other helpful ideas go to My Cheesecake Recipes.
About the Author
The author of this article is the owner of My Cheesecake Recipes. Site includes cheesecake recipes such as Apricot Swirl, Toblerone, Triple Chocolate, Mocha Choc Chip, Pumpkin, Low Fat Chocolate Ripple and many more. Also a handy hints and tips page for that perfect cheesecake everytime.
When making a cheesecake, it is important to get the base or cheesecake crust right otherwise it can become crumbly and fall apart when you cut it or try to eat it. Follow these simple directions for a perfect cheesecake crust everytime.
Generally speaking, you need to use half the amount of butter compared to the amount of biscuits required. For example, if your recipe requires 180g of biscuits then you would use 90g butter.However, if you are using biscuits such as a shortbread, you can use a little less butter because of the butter content that is already in shortbread.
1. Put biscuits into a plastic bag and crush with a rolling pin or put biscuits into a food processor and pulse to the desired texture of fine crumbs. Add butter and any other required ingredients and mix with a spoon until all ingredients are combined. To test that you have the right consistency, presssome of the mixture up against the side of your mixing bowl with the back of the spoon. If the mixture stays against the side then you have the right consistency. If it crumbles down, add a littlebit more melted butter.
2. Lightly grease the inside of your springform cake tin with butter or spray on oil. Press biscuit mixture into the base and up the sides of the tin (if required) using the back of a spoon or the tips of your fingers. Ensure that you have an even coverage all around.
3. Stand your cake tin on a bench and using a straight sided glass, work it over the biscuit base and around the sides of tin to smooth out the crust. Refrigerate crust for at least 30 minutes if baking is not required in your recipe.
4. If your recipe is for a baked cheesecake, don't try and remove the cheesecake from the pan until it has been refrigerated for a minimum of 4 hours, preferably overnight for bigger cheesecakes.This allows your cheesecake to set properly and makes it easier to cut.
When your cheesecake is set, stand the cake tin on an inverted glass. Release the catch on the side and gently lower it over the glass. Using a sharp knife, gently run it around the edge of your crust to neaten it up. Do this very carefully so that the crust doesn't crack.
5. If you wish to remove your cheesecake from the base of the tin, you need to make it with the base of the springform tin upside down. It is the ridge around the base that makes it difficult to remove the cheesecake once it has been made.
The other method you could use is to line the base with cling wrap for a no bake cheesecake or foil if making a baked cheesecake prior to making. Let the wrap or foil hang over the sides of the tin. This way you will be able to remove the base easier by gently sliding a spatula underneath and sliding the cheesecake onto a serving plate. Keep in mind though that youwill still have either cling wrap or foil underneath when serving.
For other helpful ideas go to My Cheesecake Recipes.
About the Author
The author of this article is the owner of My Cheesecake Recipes. Site includes cheesecake recipes such as Apricot Swirl, Toblerone, Triple Chocolate, Mocha Choc Chip, Pumpkin, Low Fat Chocolate Ripple and many more. Also a handy hints and tips page for that perfect cheesecake everytime.
All-Filipino Desserts
All Filipinos seem to be born with a sweet tooth, and most of us never really outgrow it. We're never too old for a candy bar or a rich filled doughnut. That's why desserts have always been a big part of Filipino cuisine. For many of us, a meal isn't a meal without something cold and sweet to top it off. It doesn't matter if your meal consists of rice and dried fish; without dessert, it's simply not complete.
However, our idea of dessert has evolved a lot through the years. Ask any kid what his favorite dessert is and he'll most likely say ice cream, cake, or something not really Filipino. If you think the same way, maybe it's time you tried the old favorites and rediscover Filipino food. Here's a quick guide to local desserts and some Filipino desserts recipes you can make on your own.
Rice cakes
With rice as our staple food, it's really no surprise that we'd turn it into a dessert as well. In fact, we have more than a dozen varieties of kakanin, the local term for rice desserts, most of them sold at practically every corner. Because they are rice-based, they are seldom eaten after regular meals (which already have rice as the main course). People prefer them for merienda in the late morning or afternoon. Some of the most popular Filipino rice cakes are puto, suman, biko, bibingka, and kalamay.
Native pastries
If you're looking for a lighter dessert, Filipino pastries may be just what you need. Our native pastries cover everything from small bite-size tarts to tropical fruit pies. They may seem complicated at first glance, but they are actually one of the easiest Filipino food recipes. In fact, if you're just starting out, pastries make a great beginner recipe. Start with simple snack tarts such as this one.
Easy Caramel Tarts
Ingredients: 1 tbsp flour 1 c milk 1 c golden syrup 1 c brown sugar 1 tbsp white sugar 1 tbsp butter 2 eggs, separated ½ tsp vanilla
Procedure: Beat the egg whites until stiff, then beat in the white sugar. Set aside. In a saucepan, combine the rest of the ingredients and bring to a boil, stirring constantly. Pour into baked pastry shells. Top with the egg white mixture and bake for about 10 minutes or until the meringue turns brown.
Puto and kutsinta
Puto a steamed cake made from rice flour, often topped with cheese or salted eggs. It is often sold with kutsinta, a brown jelly cake served with grated coconut. The two go together because the soft, grainy texture of the puto contrasts the tart smoothness of kutsinta. Both are among the simplest Filipino recipes; you can make a batch of each cake in less than two hours.
Puto
Ingredients: 2 cups flour 1 cup sugar 2 cups milk 6 tsps baking powder 3 eggs (use only egg whites for a lighter cake) Procedure: Combine all the ingredients except the egg whites. Mix well and let stand for one hour, then fold in the eggs. Pour into baking pan or muffin pans and steam for about one hour.
Kutsinta
Ingredients: 1 cup rice flour 1 tsp lye water 3 cups water 2 cups packed brown sugar
Procedure: Mix all the ingredients in a bowl; beat well. Half-fill a muffin pan with the batter, then steam covered over 2 inches of water for about 30 minutes. Top with grated coconut.
Bibingka
Bibingka is actually an Indian dish (bebinca), but the Filipino variety is unique because it uses rice flour instead of white. It also comes with a variety of toppings such as butter or margarine, cheese, salted eggs, or grated coconuts. Bibingka is a popular snack in the Christmas season, where it is often sold with puto bumbong (same as puto, but cooked in bamboo vessels and flavored with coconut or purple yam)and other Filipino cooking recipes. It is traditionally cooked in charcoal ovens, which gives it a smoky flavor. Of course, you can also tweak the recipe and bake it in modern ovens. Here's how.
Ingredients 2 c plain flour ¼ c baking powder ¾ c sugar 1 ¼ c coconut milk 3 eggs, beaten ½ c Edam cheese, grated ½ butter, melted ½ c grated coconut 1 tsp salt
Procedure: Preheat your oven to 375oF. In a bowl, dissolve the sugar in coconut milks and add in the eggs. In a separate bow, sift the flour, add the baking powder and salt, then sift again. Combine with the egg mixture and beat well. Pour into prepared pans and bake for about 15 minutes. Top with cheese and resume baking for another 20 minutes, brushing with margarine occasionally. Give it a final brush when done, and serve with coconut on the side.
About the Author
Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph. A devoted cook, he makes it his personal mission to spread the joy of Filipino desserts recipes with food lovers the world over. Bon appetit!
However, our idea of dessert has evolved a lot through the years. Ask any kid what his favorite dessert is and he'll most likely say ice cream, cake, or something not really Filipino. If you think the same way, maybe it's time you tried the old favorites and rediscover Filipino food. Here's a quick guide to local desserts and some Filipino desserts recipes you can make on your own.
Rice cakes
With rice as our staple food, it's really no surprise that we'd turn it into a dessert as well. In fact, we have more than a dozen varieties of kakanin, the local term for rice desserts, most of them sold at practically every corner. Because they are rice-based, they are seldom eaten after regular meals (which already have rice as the main course). People prefer them for merienda in the late morning or afternoon. Some of the most popular Filipino rice cakes are puto, suman, biko, bibingka, and kalamay.
Native pastries
If you're looking for a lighter dessert, Filipino pastries may be just what you need. Our native pastries cover everything from small bite-size tarts to tropical fruit pies. They may seem complicated at first glance, but they are actually one of the easiest Filipino food recipes. In fact, if you're just starting out, pastries make a great beginner recipe. Start with simple snack tarts such as this one.
Easy Caramel Tarts
Ingredients: 1 tbsp flour 1 c milk 1 c golden syrup 1 c brown sugar 1 tbsp white sugar 1 tbsp butter 2 eggs, separated ½ tsp vanilla
Procedure: Beat the egg whites until stiff, then beat in the white sugar. Set aside. In a saucepan, combine the rest of the ingredients and bring to a boil, stirring constantly. Pour into baked pastry shells. Top with the egg white mixture and bake for about 10 minutes or until the meringue turns brown.
Puto and kutsinta
Puto a steamed cake made from rice flour, often topped with cheese or salted eggs. It is often sold with kutsinta, a brown jelly cake served with grated coconut. The two go together because the soft, grainy texture of the puto contrasts the tart smoothness of kutsinta. Both are among the simplest Filipino recipes; you can make a batch of each cake in less than two hours.
Puto
Ingredients: 2 cups flour 1 cup sugar 2 cups milk 6 tsps baking powder 3 eggs (use only egg whites for a lighter cake) Procedure: Combine all the ingredients except the egg whites. Mix well and let stand for one hour, then fold in the eggs. Pour into baking pan or muffin pans and steam for about one hour.
Kutsinta
Ingredients: 1 cup rice flour 1 tsp lye water 3 cups water 2 cups packed brown sugar
Procedure: Mix all the ingredients in a bowl; beat well. Half-fill a muffin pan with the batter, then steam covered over 2 inches of water for about 30 minutes. Top with grated coconut.
Bibingka
Bibingka is actually an Indian dish (bebinca), but the Filipino variety is unique because it uses rice flour instead of white. It also comes with a variety of toppings such as butter or margarine, cheese, salted eggs, or grated coconuts. Bibingka is a popular snack in the Christmas season, where it is often sold with puto bumbong (same as puto, but cooked in bamboo vessels and flavored with coconut or purple yam)and other Filipino cooking recipes. It is traditionally cooked in charcoal ovens, which gives it a smoky flavor. Of course, you can also tweak the recipe and bake it in modern ovens. Here's how.
Ingredients 2 c plain flour ¼ c baking powder ¾ c sugar 1 ¼ c coconut milk 3 eggs, beaten ½ c Edam cheese, grated ½ butter, melted ½ c grated coconut 1 tsp salt
Procedure: Preheat your oven to 375oF. In a bowl, dissolve the sugar in coconut milks and add in the eggs. In a separate bow, sift the flour, add the baking powder and salt, then sift again. Combine with the egg mixture and beat well. Pour into prepared pans and bake for about 15 minutes. Top with cheese and resume baking for another 20 minutes, brushing with margarine occasionally. Give it a final brush when done, and serve with coconut on the side.
About the Author
Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph. A devoted cook, he makes it his personal mission to spread the joy of Filipino desserts recipes with food lovers the world over. Bon appetit!
Healthy Holiday Eating
If we took a survey and asked people what their number one holiday is, without a doubt Thanksgiving would be among the top five. Just thinking about Thanksgiving gives you a warm feeling, right? This is true for some people; but for those who must prepare the holiday fare, it may not be the case.
These days eating healthy foods is on everyone’s agenda. When you plan a holiday menu various factors should be taken into consideration. One of which is how to prepare a meal that is not high in calories yet stays true to the tradition.
One of the methods to have a healthy holiday menu is by substituting a few dishes so that even the most judicious guest or family member will not become aware of the change.
Begin the meal with a leafy green salad and low-fat dressing. Next serve a tasty domestic vegetable soup instead of pasta. Tip: Add elbow macaroni to the soup for those who still need that pasta fix!
Also, add a vegetable platter with a low-fat yogurt dip as a replacement for the antipasto dish. For the main course, serve sweet potatoes and broccoli along with the turkey instead of mash or regular boiled potatoes. While your family members or guests may be wanting that slice of bread and butter, serve a whole grain loaf with margarine.
For dessert, pumpkin pie is one of the best alternatives to other more high fat desserts such as pastries or chocolate cake. Add a spoonful of low-fat whipped cream and everyone at the table will feel totally satisfied.
In addition, serve water and lemon with your meals instead of cola or other soft drinks. Take a 2 hour break in between courses. Play a card game, board game or watch your favorite movie on DVD.
Planning a holiday menu early will make preparation much easier. You will have time for trying new recipes that are healthy and which everyone will enjoy. Keep in mind, the turkey is the main event; as a result, all of the side dishes are an extra plus to the menu.
Do not forget to keep an extra loaf of whole wheat bread on the side as well as low-fat mayo for later. I am sure someone will want to have a turkey sandwich later on during the night.
About the Author
To stay healthy not just for the holidays but all year long you will need daily health tips.
These days eating healthy foods is on everyone’s agenda. When you plan a holiday menu various factors should be taken into consideration. One of which is how to prepare a meal that is not high in calories yet stays true to the tradition.
One of the methods to have a healthy holiday menu is by substituting a few dishes so that even the most judicious guest or family member will not become aware of the change.
Begin the meal with a leafy green salad and low-fat dressing. Next serve a tasty domestic vegetable soup instead of pasta. Tip: Add elbow macaroni to the soup for those who still need that pasta fix!
Also, add a vegetable platter with a low-fat yogurt dip as a replacement for the antipasto dish. For the main course, serve sweet potatoes and broccoli along with the turkey instead of mash or regular boiled potatoes. While your family members or guests may be wanting that slice of bread and butter, serve a whole grain loaf with margarine.
For dessert, pumpkin pie is one of the best alternatives to other more high fat desserts such as pastries or chocolate cake. Add a spoonful of low-fat whipped cream and everyone at the table will feel totally satisfied.
In addition, serve water and lemon with your meals instead of cola or other soft drinks. Take a 2 hour break in between courses. Play a card game, board game or watch your favorite movie on DVD.
Planning a holiday menu early will make preparation much easier. You will have time for trying new recipes that are healthy and which everyone will enjoy. Keep in mind, the turkey is the main event; as a result, all of the side dishes are an extra plus to the menu.
Do not forget to keep an extra loaf of whole wheat bread on the side as well as low-fat mayo for later. I am sure someone will want to have a turkey sandwich later on during the night.
About the Author
To stay healthy not just for the holidays but all year long you will need daily health tips.
7 Common Mistakes in Southern Cooking
There is Southern Cooking and then there is SOUTHERN COOKING! You can follow a recipe and still come out with a dish that does not resemble what the recipe intended. The reason is technique and the little secrets that are not included in the recipe.
Technique is as important as the ingredients and proper technique helps you avoid the following common mistakes made by novice cooks. You can find many free Southern recipes on the internet, but few web sites provide the additional information needed to to be a real Southern cook. So when you find a site that does, bookmark it and stick with it for your Southern recipes. (See Author Bio Box below for recommendation).
7 Common Mistakes:
1. Failure to Properly Pre-heat Oven When Baking. Have you ever made cornbread that came out soft and crumbly without a crust? Or biscuits that did not rise and have a gray color? It was probably due to the fact that your oven was not properly pre-heated. When baking, the crust is set in the first 10 minutes. So, if you want a nice, golden crust on your cornbread, be sure to get the oven up to 400 degrees before you put the cornbread in.
Ovens vary in how long it takes to reach a given temperature. Some ovens will reach 400 degrees in 8-10 minutes. Some will take as long as 15 minutes. A good practice is to get a thermometer (any food thermometer that goes up to 425 degrees will work) and time how long it takes your oven to reach 250, 350, 400 and 425 degrees. Write it down and keep it handy if you can not remember. Then always allow the alloted time to reach the desired temperature before beginning your baking.
2. Undercooked Vegetables Keep in mind we are talking about Southern cooking. Not Chinese or West Coast casseroles. Many vegetables, Southern Style, are cooked considerably longer than most people tend to cook them. Specifically, green beans are cooked until soft and dark green in color. They are not crunchy and bright green. Okra and green tomatoes, are cooked until some burned edges appear and are very crunchy. As a general rule boiled vegetables are cooked until very tender and fried foods are cooked until crunchy (this goes for cornbread, fried chicken and pork chops, too).
3. Failure to Use Cast Iron I have never researched all the reasons why, but Southern cooking is best cooked in cast iron cook-ware. The cast iron holds and transfers heat unlike any other type metal. Food just does not cook the same in aluminum or steel. Especially cornbread. Besides, it is the traditional way to cook Southern.
Older cast iron tends to have problems with rust and food sticking, but the newer cook-ware comes already cured (seasoned) so it is not as much a problem. However it is not difficult to cure your cast iron if you have an older style. You can get complete, free instructions in the web referrals below.
4. Failure to Use Onions and Bacon Onions and bacon (or bacon grease) are used extensively in Southern cooking. Some cooks, however, stray away form cooking real Southern because they (or family members) do not like onions and/or concerns about the fat content in bacon.
They do this because they fail to understand the reason for using bacon and onions. They are NOT in the recipe so that you taste onions or bacon. They are there only to provide subtle flavor. A unique Southern flavor. If you do not like onions, use only a small amount and remove the onion from the dish before serving (put onion in cheesecloth while cooking and it is easy to remove). If you are concerned about the calorie content of bacon, do not use whole bacon. Just add 1/2 tsp of grease from previously cooked bacon. And, accept the fact that Southern cooking is not inherently low fat. It is meant to be flavorful and robust. So, use that bacon and onion for real Southern dishes.
5. Overworking Dough Southern breads are meant to be light and fluffy. Even cornbread should not be heavy and solid. Many Southern cooks never learn how to make good biscuits. And homemade Southern Biscuits are the trademark of good Southern cooks.
Three errors cause bad biscuits (and other breads). First, do not overwork the dough. Biscuit dough should only be kneaded three times. No more. Just enough to shape it for cutting out the biscuits.
Second, when cutting the dough, do not push down and twist the biscuit cutter. Push straight down and straight back up. Twisting compacts the edges of the dough and causes uneven cooking.
Third, remember the previous mistake above...preheat your oven. A cold oven can result in flat, hard biscuits.
6. Yellow Cornmeal and Sugar in Cornbread Everyone has their own preference, but, please do not use yellow cornmeal in cornbread. It may be mental, but it just does not taste the same as white cornmeal. Besides it looks funny. And NEVER, NEVER put sugar in cornbread. Cornbread is bread to accompany a meal. It is not dessert. It is not cake. It is bread!
7. Use of buttermilk All good Southern cooks use buttermilk in everything except desserts. Regular milk does not add the flavor that buttermilk does. Especially in any dish with cornmeal (cornbread, hush puppies, tamale pie, etc.). If you do not have buttermilk, you can make a reasonable substitute by stirring 1 tablespoon of white vinegar in a cup of regular milk. Allow to sit for a minute before use.
These are some of the most common mistakes (or lack of Southern cooking technique) made in Southern cooking. You can ignore all of them and make eatable food, but it will not be traditional Southern. Even some good Southern cooks fail to comply with all the above, but they have probably developed a variation of these same techniques.
So, get in that kitchen, fire up the stove and make your family a real Southern dinner tonight.
About the Author
Ken Miller is a freelance writer and webmaster for www.olsouthrecipes.com where you will find free recipes for cornbread, fried chicken, turnip greens and many more Southern dishes.
Technique is as important as the ingredients and proper technique helps you avoid the following common mistakes made by novice cooks. You can find many free Southern recipes on the internet, but few web sites provide the additional information needed to to be a real Southern cook. So when you find a site that does, bookmark it and stick with it for your Southern recipes. (See Author Bio Box below for recommendation).
7 Common Mistakes:
1. Failure to Properly Pre-heat Oven When Baking. Have you ever made cornbread that came out soft and crumbly without a crust? Or biscuits that did not rise and have a gray color? It was probably due to the fact that your oven was not properly pre-heated. When baking, the crust is set in the first 10 minutes. So, if you want a nice, golden crust on your cornbread, be sure to get the oven up to 400 degrees before you put the cornbread in.
Ovens vary in how long it takes to reach a given temperature. Some ovens will reach 400 degrees in 8-10 minutes. Some will take as long as 15 minutes. A good practice is to get a thermometer (any food thermometer that goes up to 425 degrees will work) and time how long it takes your oven to reach 250, 350, 400 and 425 degrees. Write it down and keep it handy if you can not remember. Then always allow the alloted time to reach the desired temperature before beginning your baking.
2. Undercooked Vegetables Keep in mind we are talking about Southern cooking. Not Chinese or West Coast casseroles. Many vegetables, Southern Style, are cooked considerably longer than most people tend to cook them. Specifically, green beans are cooked until soft and dark green in color. They are not crunchy and bright green. Okra and green tomatoes, are cooked until some burned edges appear and are very crunchy. As a general rule boiled vegetables are cooked until very tender and fried foods are cooked until crunchy (this goes for cornbread, fried chicken and pork chops, too).
3. Failure to Use Cast Iron I have never researched all the reasons why, but Southern cooking is best cooked in cast iron cook-ware. The cast iron holds and transfers heat unlike any other type metal. Food just does not cook the same in aluminum or steel. Especially cornbread. Besides, it is the traditional way to cook Southern.
Older cast iron tends to have problems with rust and food sticking, but the newer cook-ware comes already cured (seasoned) so it is not as much a problem. However it is not difficult to cure your cast iron if you have an older style. You can get complete, free instructions in the web referrals below.
4. Failure to Use Onions and Bacon Onions and bacon (or bacon grease) are used extensively in Southern cooking. Some cooks, however, stray away form cooking real Southern because they (or family members) do not like onions and/or concerns about the fat content in bacon.
They do this because they fail to understand the reason for using bacon and onions. They are NOT in the recipe so that you taste onions or bacon. They are there only to provide subtle flavor. A unique Southern flavor. If you do not like onions, use only a small amount and remove the onion from the dish before serving (put onion in cheesecloth while cooking and it is easy to remove). If you are concerned about the calorie content of bacon, do not use whole bacon. Just add 1/2 tsp of grease from previously cooked bacon. And, accept the fact that Southern cooking is not inherently low fat. It is meant to be flavorful and robust. So, use that bacon and onion for real Southern dishes.
5. Overworking Dough Southern breads are meant to be light and fluffy. Even cornbread should not be heavy and solid. Many Southern cooks never learn how to make good biscuits. And homemade Southern Biscuits are the trademark of good Southern cooks.
Three errors cause bad biscuits (and other breads). First, do not overwork the dough. Biscuit dough should only be kneaded three times. No more. Just enough to shape it for cutting out the biscuits.
Second, when cutting the dough, do not push down and twist the biscuit cutter. Push straight down and straight back up. Twisting compacts the edges of the dough and causes uneven cooking.
Third, remember the previous mistake above...preheat your oven. A cold oven can result in flat, hard biscuits.
6. Yellow Cornmeal and Sugar in Cornbread Everyone has their own preference, but, please do not use yellow cornmeal in cornbread. It may be mental, but it just does not taste the same as white cornmeal. Besides it looks funny. And NEVER, NEVER put sugar in cornbread. Cornbread is bread to accompany a meal. It is not dessert. It is not cake. It is bread!
7. Use of buttermilk All good Southern cooks use buttermilk in everything except desserts. Regular milk does not add the flavor that buttermilk does. Especially in any dish with cornmeal (cornbread, hush puppies, tamale pie, etc.). If you do not have buttermilk, you can make a reasonable substitute by stirring 1 tablespoon of white vinegar in a cup of regular milk. Allow to sit for a minute before use.
These are some of the most common mistakes (or lack of Southern cooking technique) made in Southern cooking. You can ignore all of them and make eatable food, but it will not be traditional Southern. Even some good Southern cooks fail to comply with all the above, but they have probably developed a variation of these same techniques.
So, get in that kitchen, fire up the stove and make your family a real Southern dinner tonight.
About the Author
Ken Miller is a freelance writer and webmaster for www.olsouthrecipes.com where you will find free recipes for cornbread, fried chicken, turnip greens and many more Southern dishes.
Panettone and the Christmas Holidays w/ easy recipes
Christmas in Italy would not be the same if it did not include panettone, the traditional sweet bread that is prepared and enjoyed during the holiday season. Although its origins are said to be from Milan, Italy, its immense popularity has made it a requisite treat throughout the world. Panettone is no longer prepared by the Italian nonna (grandmother); in today's global society, the sweet bread is also made in many non-Italian kitchens, as well as being a favorite item to buy in the stores. The word panettone derives from the Italian word panetto, which means a small loaf of bread. The traditional version of panettone contains orange and lemon zest, as well as raisins, which are added dry and not soaked. However, as a means of appealing to a widely diverse consumer market, other versions of panettone have been made available, such as plain or chocolate. For many panettone aficionados, however, the traditional versions remain the favorite. Most panettone breads have a cupola shape, and are served in slices that are vertically cut. A sweet hot beverage or a glass of sweet wine usually accompanies panettone. Although the process of making panettone can be a very time consuming affair, numerous recipes have been amended to make it less laborious, so that it may be enjoyed by all during the holiday season. These much easier recipes still retain the bread's delicious taste, just when nonna made it. With its origins dating back to the Roman Empire, its popularity has made panettone a timeless classic.
This recipe is for a simpler version of panettone. You can bake this in a high but small cake pan lined with parchment paper. Or a 1 lb coffee can lined with parchment paper. Many gourmet cooking stores now carry the distinctive brown paper that commercial panettone is baked in-if you want that distinctive look.
PANETTONE Copyright 2005-2007-Maria Liberati From the best selling book series The Basic Art of Italian Cooking by Maria Liberati 2 eggs 1 1/2 cups sugar 1 stick unsalted butter - (softened-left out at room temperature) 1 teaspoon orange or lemon peel 1 teaspoon vanilla extract 1 teaspoon orange oil 3 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons salt 1 cup buttermilk 2 cups slivered almonds 2 cups golden raisins (optional) 3 cups chopped mixed dried fruits (optional) Preheat oven to 325 degrees F. Take either a small high cake pan or a clean, empty 1-pound coffee can. Line either with a parchment paper, cut to fit, and butter paper. Some paper should be overlapping top of pan or can so you will be able to take bread out when finished by lifting on edges of waxed paper. In a large bowl, beat eggs and sugar until thick and pale yellow, about 5 minutes. Beat in softened butter, lemon peel and extracts. In a small bowl, mix flour, baking powder and salt and blend into egg mixture alternately with buttermilk. Stir in almonds, raisins and dried fruit. Pour batter into prepared pan or can and place on a baking sheet. Bake 55 to 60 minutes, or until bread is golden on top and a toothpick inserted in center comes out clean. Cool bread in can for 10 minutes. Lift bread out of pan by parchment paper edges on top. Turn out onto a rack to finish cooling. To serve, cut into thin wedges.
About the Author
Former international supermodel turned celebirty chef and bestselling author of the best selling cooking series The Basic Art of Italian Cooking-completed her culinary training in Italy. She continues to appear on TV ,radio and featured in national magazines to promote her healthhy, trademarked cooking method-The Basic Art of Italian Cooking by Maria Liberati tm. Maria is also a featured Food columnist for www.chickspeak.com You can red more about
This recipe is for a simpler version of panettone. You can bake this in a high but small cake pan lined with parchment paper. Or a 1 lb coffee can lined with parchment paper. Many gourmet cooking stores now carry the distinctive brown paper that commercial panettone is baked in-if you want that distinctive look.
PANETTONE Copyright 2005-2007-Maria Liberati From the best selling book series The Basic Art of Italian Cooking by Maria Liberati 2 eggs 1 1/2 cups sugar 1 stick unsalted butter - (softened-left out at room temperature) 1 teaspoon orange or lemon peel 1 teaspoon vanilla extract 1 teaspoon orange oil 3 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons salt 1 cup buttermilk 2 cups slivered almonds 2 cups golden raisins (optional) 3 cups chopped mixed dried fruits (optional) Preheat oven to 325 degrees F. Take either a small high cake pan or a clean, empty 1-pound coffee can. Line either with a parchment paper, cut to fit, and butter paper. Some paper should be overlapping top of pan or can so you will be able to take bread out when finished by lifting on edges of waxed paper. In a large bowl, beat eggs and sugar until thick and pale yellow, about 5 minutes. Beat in softened butter, lemon peel and extracts. In a small bowl, mix flour, baking powder and salt and blend into egg mixture alternately with buttermilk. Stir in almonds, raisins and dried fruit. Pour batter into prepared pan or can and place on a baking sheet. Bake 55 to 60 minutes, or until bread is golden on top and a toothpick inserted in center comes out clean. Cool bread in can for 10 minutes. Lift bread out of pan by parchment paper edges on top. Turn out onto a rack to finish cooling. To serve, cut into thin wedges.
About the Author
Former international supermodel turned celebirty chef and bestselling author of the best selling cooking series The Basic Art of Italian Cooking-completed her culinary training in Italy. She continues to appear on TV ,radio and featured in national magazines to promote her healthhy, trademarked cooking method-The Basic Art of Italian Cooking by Maria Liberati tm. Maria is also a featured Food columnist for www.chickspeak.com You can red more about
Taking Your Desserts to the Next Level
There are so many different parts of a meal that are a joy to cook and consume, but the dessert really has to be at the top of the list without a doubt. A good dessert just can't be beat. Here are some time tested tips that will help you with our tips.
Rolling dough on parchment paper is no big deal with one exception. The parchment paper tends to slip. Try lightly watering down the surface you are using and then put down the parchment paper. It should stop slipping.
The might apple can be a great substitute in many dessert recipes. Well, at least applesauce can. Try using it in place of oil in your favorite recipe. The dessert will be just as moist, but without the disadvantages of oil.
We don't need no stink'n flour! When baking a cake, use granulated sugar on the baking sheet instead of flour. It will keep the cake from sticking to the pan and will taste a lot better as well when people dig into the bottom of each piece of cake.
If a recipe calls for whipped egg whites, it can be easy to go overboard. Keep in mind they average egg white will expand six times its size when whipped. Start with a small number of whites or you can have a bush of whipped whites ruling your kitchen.
You can stop dripping ice cream cones now. How? It is amazingly simple. Buy some mini marshmallows and then stuff a few in the bottom of each cone. They will form a dam that keeps the liquid from running out the bottom.
Having problems with your cake tops coming out tilted which makes the hard to decorate? Teach the cake a lesson. Thump the bottom of the pan on a cutting board a couple times before cooking. It removes the air bubbles and will create a flat top.
Is it possible to get hard desserts soft again? Sometimes. The key thing required? A piece of bread. If you have hard cookies or marshmallows, throw them in a ziplock with one piece. The bread will magically moisturize them.
Your dentist will probably faint if you tell him or her this, but dental floss is not just for teeth. It is a great tool for cutting cookie dough and cakes. Hold it in both hands and saw through your subject like a saw through wood.
The beautiful thing about cooking is there are really no hard and fast rules you absolutely have to follow. The same goes for cooking desserts. Try some of these tips the next time you are having fun whipping out desserts and things should go well.
About the Author
Aazdak Alisimo writes for BasicCookingTips.com, your online resource for chocolate and dessert recipes.
Rolling dough on parchment paper is no big deal with one exception. The parchment paper tends to slip. Try lightly watering down the surface you are using and then put down the parchment paper. It should stop slipping.
The might apple can be a great substitute in many dessert recipes. Well, at least applesauce can. Try using it in place of oil in your favorite recipe. The dessert will be just as moist, but without the disadvantages of oil.
We don't need no stink'n flour! When baking a cake, use granulated sugar on the baking sheet instead of flour. It will keep the cake from sticking to the pan and will taste a lot better as well when people dig into the bottom of each piece of cake.
If a recipe calls for whipped egg whites, it can be easy to go overboard. Keep in mind they average egg white will expand six times its size when whipped. Start with a small number of whites or you can have a bush of whipped whites ruling your kitchen.
You can stop dripping ice cream cones now. How? It is amazingly simple. Buy some mini marshmallows and then stuff a few in the bottom of each cone. They will form a dam that keeps the liquid from running out the bottom.
Having problems with your cake tops coming out tilted which makes the hard to decorate? Teach the cake a lesson. Thump the bottom of the pan on a cutting board a couple times before cooking. It removes the air bubbles and will create a flat top.
Is it possible to get hard desserts soft again? Sometimes. The key thing required? A piece of bread. If you have hard cookies or marshmallows, throw them in a ziplock with one piece. The bread will magically moisturize them.
Your dentist will probably faint if you tell him or her this, but dental floss is not just for teeth. It is a great tool for cutting cookie dough and cakes. Hold it in both hands and saw through your subject like a saw through wood.
The beautiful thing about cooking is there are really no hard and fast rules you absolutely have to follow. The same goes for cooking desserts. Try some of these tips the next time you are having fun whipping out desserts and things should go well.
About the Author
Aazdak Alisimo writes for BasicCookingTips.com, your online resource for chocolate and dessert recipes.
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