Tuesday, October 21, 2014

Molasses and the Spanish American War

Vitamin rich chocolate molasses smoothie, this and other recipes below
During the Spanish American War, the U.S. military seized Puerto Rico in 1898 leading to less expensive Puerto Rican molasses flooding U.S. markets thereafter. Sugar is full of empty calories while molasses is rich in minerals and vitamins. For instance, two teaspoons of blackstrap molasses provides 13.3% of the daily recommended value for iron, 14.0% of the daily recommended value for copper, 18.0% of the daily recommended value for manganese, and 9.7% of the daily recommended value for potassium. Molasses is also high in calcium, a necessity for strong bones and teeth, blood clotting, and the transmission of nerve impulses to and from the brain. Calcium also removes toxins from the colon, thus reducing the risk of colon cancer. Molasses is an excellent source of copper which helps in the healthy development of bone and connective tissue. Manganese-rich molasses is essential to the healthy functioning of the nervous system and contains potassium that assists in proper muscle contraction and nerve transmission. Finally, molasses is rich in vitamins B-1, B-2, B-6, and vitamin E. Here is a related recipe.

Chocolate Molasses Smoothie Recipe

Ingredients
2 cups vanilla soy milk
2 tsp tablespoon coco or carob powder
1 scoop protein powder
1 diced frozen banana
3 tablespoon blackstrap molasses or sweeten to taste
2 tablespoon ground flax seeds 

Directions 

Blend all the ingredients on high speed until smooth. Serves 2

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Hispanic History Month Series with Recipes: http://www.foodasalens.com/search?q=Hispanic+History+Month

Molasses and Atlantic Foodways Series: http://www.foodasalens.com/search?q=molasses+recipes

Monday, October 20, 2014

Inca Food PreservationTechnology

Peruvian Olluquito con Charqui, this and other recipes below
In the Indigenous societies of the Andes, women planted and harvested the fields and prepared the food. Men hunted animals and raised like stock including alpaca and llama. The women would slaughter the animals and prepare it for eating. Pre-Columbian Inca women developed dishes using a cured, slated, and dehydrated meat they called charqui. The English word Jerky comes from the Andean word charqui. The women would salt cure the meat and dry it in the hot sun and freezing cold for about a month and thereby increasing its longevity. From the Jerked meat Andean women made a soup called Olluquito con charqui made with ollucos (a yellow Andean tuber), traditionally women used slices of jerked alpaca and llama, but today its more often made with jerked beef, and served with rice. Jerking meat (salting and drying it in the sun) to conserve it has a long history and that extends around the globe. 

Olluquito con Charqui Recipe

Ingredients

4 tsp oil
1 tsp cayenne pepper
¼ kg “charqui” or jerked meat/vegan substitute
1 kg ollucos chopped in fine strips
½ cup onion
Chopped parsley
2 garlic cloves
Salt and pepper
ground chilly


Directions
Shred and fry pre-soaked/hydrated Charqui. After browned, remove, and in the same oil fry onions, garlic, chilly and cayenne pepper. Add ollucos (soaked for 1 hour with salt). Cover the pot and cook at low heat. Sprinkle with parsley. Serve with white rice. Makes eight servings

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Peruvian Foodways and Recipes: http://www.foodasalens.com/search?q=Peru

Hispanic History Month Series with Recipes: http://www.foodasalens.com/search?q=Hispanic+History+Month

BBC Radio Food Program on Preserving Meat: http://downloads.bbc.co.uk/podcasts/radio4/foodprog/foodprog_20110314-1630a.mp3

Friday, October 17, 2014

Stumping and Eating in Maryland


Making lump meat crab cake at Faidleys in Lexinton, Market,  recipe below
Lots of politicians around the country are out stumping and eating as election days draw close. When it comes to stumping and eating in Maryland "its all about crabs," says Frank Kelly III, whose father Frank Kelly Jr had been a State Senator in Maryland.  In Maryland those seeking public office do so  around plates of soft-shell crabs, crab legs, crabs cakes, and crab soup. Faidleys Seafood in Lexington Market has been one of the go to places for crab cakes.

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Series Stumping And Eating And Related Recipes: http://www.foodasalens.com/search?q=Electoral+Politics+and+Food

Hispanic History Month Series with Recipes: http://www.foodasalens.com/search?q=Hispanic+History+Month

Maryland jumbo Lump meat crab cake recipe: http://www.grouprecipes.com/41224/maryland-jumbo-lump-crab-cakes.html

Thursday, October 16, 2014

Tavern Cooking Techniques From the 1800s Part 3 of 3

David Teniers II’s 1658 Tavern Scene
Food Prof Frederick Douglass Opie visits the Compass Inn, a Pennsylvania tavern set in the 1800s

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1800 Food Stories with Recipes: http://www.foodasalens.com/search?q=1800

Hispanic History Month Series with Recipes: http://www.foodasalens.com/search?q=Hispanic+History+Month

Compass Inn Museum: http://www.compassinn.com/index.asp

Wednesday, October 15, 2014

Tavern Cooking Techniques From the 1800s Part 2 of 3

Tavern scene, perhaps circa 1800s
Food Prof Frederick Douglass Opie visits the Compass Inn, a Pennsylvania tavern set in the 1800s

1800 Food Stories with Recipes: http://www.foodasalens.com/search?q=1800

Like us on Facebook www.facebook.com/FrederickDouglassOpie?ref=hl and Follow us on Twitter https://twitter.com/DrFredDOpie

Hispanic History Month Series with Recipes: http://www.foodasalens.com/search?q=Hispanic+History+Month

Compass Inn Museum: http://www.compassinn.com/index.asp

Tuesday, October 14, 2014

Monday, October 13, 2014

The Culinary Impact of 1492

Sancocho soup from Spain (and very popular in the Spanish speaking Caribbean), recipes 
In honor of Columbus Day and Hispanic history month let's take a look at the significance of 1492. The Moors introduced a number of spices and herbs obtained through the Arabian spice trade into Spanish cookery during their 800 year rule there after 711. Before the Spanish re-conquest of the Peninsula in the late 1400s, the Moorish preference for cooking with liberal amounts of onions, garlic, and buttermilk dominated the Iberian world. Moorish cooks used cinnamon, cumin, turmeric, paprika, sesame seed, black pepper, cloves, and coriander seeds, among other spices. After 1492, the Spanish scramble to exploit the Americas led to introductions of additional foreign ingredients into Spanish kitchens. Thus fusion has always been apart of Spanish cuisine. 

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Hispanic History Month Series with Recipes: http://www.foodasalens.com/search?q=Hispanic+History+Month

Traditional Sancocho Recipe: http://www.thegutsygourmet.net/sp-sancocho.html

Vegan Sancocho Recipe: http://karmafreecooking.wordpress.com/2008/11/19/veggie-sancocho/

Friday, October 10, 2014

Using the Last Fruits of the Growing Season

Smothered shrimp over fried green tomatoes, recipe below
This time of the year, gardens in the north east are producing their last fruits of the growing season: herbs, cucumbers, green peppers, green tomatoes. Here is a really good sautéed shrimp served with a gravy over crisp fried green garden tomatoes. My family love it and it’s a very inexpensive recipe made with garden tomatoes and a $9.95 bag of pre-cleaned, shelled, and cooked bag of shrimp from Costco. Throughout history people have eaten what they could catch, grow, and afford to purchase. 

Fred’s Smothered Shrimp over Fried Green Tomatoes

Serves 6 

Ingredients
4 to 6 medium size green tomatoes
1 cup diced onions
¼ cup diced green pepper
Fresh sage and or parsley
Garlic cloves
Sea salt
Fresh ground pepper
1lb of shrimp
½ cup canola or other vegetable oil
1 cup of flour

Method
Sauté 4 cups of cleaned shrimp in canola oil with a garlic clove, ¼ cup diced green pepper, ¼ cup diced onions, add a bit of fresh, sage, parsley, and salt and pepper. Set the shrimp aside after they are cooked. Prepare fried green tomatoes with 5 large tomatoes. Then put the fried green tomatoes on a cookie sheet and bake for about 12 minutes at 325. Use the leftover oil from frying the tomato to make gravy adding flour and water to make it. Then add the sautéed shrimp. Remove the now crisp fried green tomatoes from the oven and arrange them on a large platter. Pour the smothered shrimp over the fried green tomatoes and serve. 

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Hispanic History Month Series with Recipes: http://www.foodasalens.com/search?q=Hispanic+History+Month

Eating While Poor Series with Recipes: http://www.foodasalens.com/search?q=Eating+While+Poor

Thursday, October 9, 2014

Civil War Foodways Part 2

Alfred R. Waud, soldiers barbecuing foraged meat at Munson's Hill, 1861 (Courtesy of the Library of Congress) 
Food Prof Fred Opie talks with members of Carepenter's Battery CSA and Battery K, 5th U. S. Light Artillery about Civil War Foodways

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Civil War Stories and Recipes: http://www.foodasalens.com/search?q=Civil+War

Fred Opie’s Faculty Bio: http://www.babson.edu/faculty/profiles/Pages/opie-frederick.aspx

Carepenter's Battery CSA and Battery K, 5th U. S. Light Artillery: http://www.carpentersbattery.org/

Wednesday, October 8, 2014

Civil War Foodways Part 1

James E. Taylor, Prisoners exchanging a button for food at Andersonville (Courtesy of the Library of Congress) 
Food Prof Fred Opie talks with members of Carepenter's Battery CSA and Battery K, 5th U. S. Light Artillery about Civil War Foodways

Like us on Facebook www.facebook.com/FrederickDouglassOpie?ref=hl and Follow us on Twitter https://twitter.com/DrFredDOpie

Civil War Stories and Recipes: http://www.foodasalens.com/search?q=Civil+War

Fred Opie’s Faculty Bio: http://www.babson.edu/faculty/profiles/Pages/opie-frederick.aspx

Carepenter's Battery CSA and Battery K, 5th U. S. Light Artillery: http://www.carpentersbattery.org/