Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

What Does Sicily Mean to You?

What do you think of when you hear the name Sicily?

• Perhaps you envision the beautiful beaches with pristine white sands and robin’s egg blue waters. The climate is definitely Mediterranean with short, mild winters and dry hot summers. Sicily, a triangular-shaped island, is surrounded by three seas (the Tyrrhenian Sea to the west, the Ionian Sea to the east, and the Mediterranean Sea to the south). Catania, on the east coast, has the most hours of sunshine of any city in Europe
• My husband, the geologist, thinks of volcanoes. Sicily is home to Mount Etna, the tallest (and most famous) volcano in Europe, but there are nine other volcanoes on the island as well. Etna is the most active (yes, it still rumbles several times each year), but Stromboli and Vulcano are active too.
• Those who appreciate the arts will know that Teatro Massimo, on the Piazza Verdi in Palermo, is the largest opera house in all of Italy (and it’s featured in The Godfather, Part Three).
• Speaking of The Godfather, Sicily is where the Mafia, or Cosa Nostra, began—a group of men offering protection to their neighbors who were beset by cattle thieves. In time the group devolved into a racketeering business, exacting payment for protection.

When I think of Sicily, I dream of cannoli.

A Brief History of Sicily

It has been said that Sicily is the “gem” at the toe of the boot of Italy. This island region, roughly the same size in square miles as the state of Vermont, is home to five million souls. At the Strait of Messina less than two miles separate Sicily from the mainland. Because of its proximity to an area once considered the crossroads of civilization Sicily has been colonized by numerous empires in the past 12,000 years. After the fall of the Roman Empire, Sicily was inhabited by numerous other cultures. Vandals, Ostrogoths, and Byzantines each placed their mark on the island nation. The aggressive construction program of the Normans imparted a decided influence on the architecture of the island. But it was the Arab Emirate of Sicily (827-1091 A.D.) that introduced the foods we associate with Sicilian cuisine.

During their 250-year reign of the island, Arabs introduced many new plants; citrus trees were cultivated on a wide scale. The aroma of their blossoms lingers to this day. Buckwheat, saffron, almonds, and pistachios helped infuse the cuisine of the island with an unmistakable Arab touch; as a result, the foods of Sicily are spicier, sweeter, more adventurous than those of mainland Italy. And these ingredients are found in cannoli.

Requirements for a "Perfect" Cannoli

• A delicate, tender pastry shell fried perfectly golden; if cooked correctly it should never be oily. The shell should shatter the moment you bite into it.
• Silky smooth filling, not overly sweet. The taste is slightly tangy from sheep's milk ricotta.

How to Make Cannoli

Authentic Sicilian Cannoli

In the above video Chef Billy Parisi shows us step-by-step how to make perfect, authentic Sicilian cannoli. A list of all the ingredients and written instructions are here.

Lemon Ricotta Cannoli With Pistachio and Pine Nuts

The Arab influence on Sicilian desserts certainly shines through in these lemon ricotta cannoli with pistachios. This particular style of cannoli comes from Catania, a small village near Bronte where the best pistachios grow.

Homemade Baked Cannoli

This baker, the Carb Diva, has a confession to make—I have a fear of frying. Well, actually I'm not afraid of deep-frying, but if given the chance to use a healthier option, that is what I will do. These homemade baked cannoli were created by Rosemary Molloy who a little over 25 years ago left friends, family, and a successful career in Toronto to start a new life in the eternal city of Rome. Only love could make one make such a move. They are still in love, but Rosemary discovered another passion in Italy—the food.

Over the years she has learned the best of authentic Italian cooking and puts her own creative and healthy spin on those dishes. One of those is these beautiful baked cannoli.

Gluten-Free Cannoli Shells

My Godson is allergic to gluten, and so I'm always on the lookout for gluten-free options for foods. These gluten-free cannoli shells are made from standard ingredients every GF cook will have in their pantry. They are as crisp and flaky as the "real thing."

Vegan Cannoli

Whenever possible, I search for vegan options for my friends who avoid animal products or are allergic to dairy products. Although not "authentic," these vegan cannoli are creamy and crispy. Silken tofu helps create the smooth, rich filling and egg roll wrappers make a delicate crispy shell.

Cannoli Bites

All the flavors of cannoli, in oven-baked treats. Cannoli bites are oven-baked (not fried) and a perfect one-serving size. There are so many ways to decorate these little desserts; pipe a rosette of whipped cream on top, drizzle with chocolate, adorn with mini chocolate chips, or dip the edges of the cups into melted chocolate.

Cannoli Cheesecake

This is not your typical Philly cream cheese cheesecake; the traditional flavors of ricotta, mascarpone, orange, chocolate, and cinnamon are blended in this cannoli cheesecake to create a masterpiece dessert for family and friends.

Keep in mind that making a cheesecake is a labor of love—plan to make this cake the day before you plan to serve it. Chilling in the refrigerator for at least four hours and up to 24 is a must.

Trivia

• The word cannoli comes from canna, the name of the river reeds originally used to form the pastry cylinders. (Today we use metal tubes).
• Cannoli is actually the plural form of the Italian word cannoli, but in English, we call one or more cannoli.
• The largest cannolo weighed 262.5 pounds (holy cannoli!) and was created by the makers of Galbani cheese and the Golden Cannoli Shells Company at the Feast of Little Italy Festival in Jupiter, Florida, on November 9, 2014.
• June 16 is National Cannoli Day.

Sources

• Just Sicily
• Basta Pasta
• Kevmrc
• UTexas
• Get Pocket
• Sicily4U
• Arab America

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on August 11, 2021:

Thank you Liza. What a wonderful experience. I have visited Italy several times; I can't begin to imagine how great it would be to live there.

Liza from USA on August 11, 2021:

Yummy! I have had an amazing opportunity to eat authentic Sicilian cannoli whilst I was a student in Italy. However, the first thing that came up in my head when it comes to Sicily is my favorite movie The Godfather. I'm glad you've mentioned it in the article. Great article!

Linda Lum (author) from Washington State, USA on August 10, 2021:

Thanks Sis. I hadn't thought of Sicilian pizza. What's wrong with me?

No cannolis for us in the near future unless I can stuff them with blueberries. (We have a ton of berries out there).

I love the way that they love each other. When the photos are available I'll send a few to you.

Shauna L Bowling from Central Florida on August 10, 2021:

Linda, I love the history you present here. When I think of Sicily, I think of Sicilian pizza.

The cannoli cheesecake appeals to me the most. But I'll just drool over the pic rather than fight the pounds it would undoubtedly put back on my hips!

Congrats to Megan and Sean. I hope their marriage lasts as long as yours and Bill's. And congrats on your 40th wedding anniversary. Perhaps celebrate with a cannoli?

Linda Lum (author) from Washington State, USA on August 09, 2021:

Flourish, don't pick favorites. Make them all?

Linda Lum (author) from Washington State, USA on August 09, 2021:

Ravi, thank you so much for your kind words. I hope you have a wonderful day.

FlourishAnyway from USA on August 09, 2021:

Oh me oh my does this sound and look perfect! I hope I can choose more than one.

Ravi Rajan from Mumbai on August 08, 2021:

I enjoyed the bit of history you added here about Sicily is surely a place abounding in history and of course great food. The Cannoli you have described here is surely easy to make and is very delicious.THanks for this great share.

Linda Lum (author) from Washington State, USA on August 08, 2021:

Misbah, I am so supremely happy to hear from you. I am glad you enjoyed the article. Thank you for your kind words. As I am reading this it is 8pm and we have just returned home from a very full and very happy day. It was a perfect day.

Misbah Sheikh from The World of Poets on August 08, 2021:

Hi Linda, I enjoyed reading the history as well as all of the recipes. Lemon Ricotta Cannoli with Pistachio and Pine Nuts is my favorite version. On your daughter's wedding, I wish you and your family much love and happiness. May God bless you all. Ameen!

Blessings and Love

Linda Lum (author) from Washington State, USA on August 08, 2021:

Thank you for your kind words Manatita. The intro is the part I enjoy the most. The rest is just icing on the cake. Yes, all weather forecasts point to a bit of drizzle in the morning and sunshine by noon. The wedding is at 1 pm. Thank you for your kind thoughts for my daughter Megan and her beau Sean.

Linda Lum (author) from Washington State, USA on August 08, 2021:

Rosina, baked cannoli are on my to-do list. Thank you for your comments.

manatita44 from london on August 08, 2021:

Job well done! Especially after looking at that video! This guy really loves his work!

Don't ever stop those intros. You inimitable style is superb, but yes, we learn a lot too. Happy marriage to your daughter, Meghan, is it? I pray for good weather. Peace!

Rosina S Khan on August 08, 2021:

I am not sure if I tasted Cannoli before, Linda. But healthy baked cannoli and cannoli cheesecake sure seem tempting. I loved the history too. Sicily somehow reminds me of the Chinese restaurant near our previous old home in the city. LOL!

Linda Lum (author) from Washington State, USA on August 07, 2021:

Bill, I agree; I don't like the heat but am happy for no rain tomorrow. Megan's getting married!

Bill Holland from Olympia, WA on August 07, 2021:

Never had one, but they look pretty good. I'm blown away that there are five million people on that island. I had no idea it was that populated. Sheez, the cool things one learns by reading articles written by a quality writer.

Happy Saturday, my friend. I am not happy about the predictions of heat next week.

Linda Lum (author) from Washington State, USA on August 07, 2021:

Thanks, John. Everyone has their own vision of what Sicily means (or could mean) to them. My geologist husband will search out the volcanoes (working on Mt. St. Helens during its eruptive phase wasn't enough for him apparently). I'll stick with my cannoli.

John Hansen from Gondwana Land on August 07, 2021:

Linda, to be honest, I have never tried cannoli. These do look delicious though. When I hear “Sicily” I think of the Mafia and a rhyme my mother used to say, “Big footed Italy kicked poor Sicily right in the middle of the Mediterranean Sea.” Thanks for sharing.

Linda Lum (author) from Washington State, USA on August 07, 2021:

Pamela, I'm certain that Sicily would be a beautiful place to visit, but my foreign travel days are over. We can still dream though, right?

Thank you for your kind words. May you have a blessed weekend.

Linda Lum (author) from Washington State, USA on August 07, 2021:

Denise, I'm afraid I'm filling up your kitchen with gadgets, aren't I? First,it was the madeleine pans, and now this. I think the vegan filling in a baked cannoli would be great (I don't like really sweet desserts). Blessings on your day.

Denise McGill from Fresno CA on August 07, 2021:

How fabulous are these? I don't know if I ever had cannoli before but they look amazing. The vegan version is great. Here is another kitchen gadget I'm going to have to buy: cannoli forms. Thanks for the history lesson.

Blessings,

Denise

Pamela Oglesby from Sunny Florida on August 07, 2021:

I have made cheesecake, but I thought cannolis were only something to be purchased at Italian bakeries, :)

This is such an interesting article, Linda. I love all the fun facts about Sicily, and it is a place I would love to visit.

I do appreciate all of these recipes, and I am going to take a closer look at several of them. Thank you for another terrific article!

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

What Is a Madeleine?

A madeleine (MADD-uh-linn) is a small French sponge cake the size of a cookie; it has a distinctive shell shape and is baked in a mold. That sounds pretty ordinary, but the biography of this little morsel is anything but ordinary.

Which Story Do You Believe?

To say that the madeleine is legendary is an understatement, for sure. There are many stories of how this little cake was invented. Which one is your favorite?

• Jean Avice was a pastry chef for Prince Talleyrand. (Yes, he has a place in the encyclopedia, so he was kind of a big deal). Avice was considered the master of choux pastry (the stuff of which cream puffs and chocolate eclairs are made). It is said that he baked the little cakes in aspic molds. (But this story gives no explanation of how or why they were named madeleines).
• King Louis XV paid a visit to Stanislaus I, the Duke of Lorraine. Madeleine Paulmier, a cook for the duke, offered a tray of delicate small cakes to the King. He adored them, shared them with his wife, Marie, and she in turn introduced them to France. (How did she obtain the recipe? Did she hire Madame Paulmier, kidnap her, raid the pantry? We will never know).
• Long ago (in the 18th century), an unnamed bakery paid a “very large sum of money” for a recipe. The recipe was for delicate little cakes that the unnamed bakery sold in oval boxes as a souvenir of the area. (OK, but we still don’t have an explanation for the name).
• Then there’s this one that has a bit more believability (at least it proffers an explanation for the name of the cake). In the French town of Commercy, there was a convent dedicated to St. Mary Magdelene. During the French Revolution, all convents and monasteries were abolished. The nuns in residence sold their recipe to the highest bidder. I'm guessing that the highest bidder was the "unnamed bakery" above.

Despite all of this, the madeleine did not gain any real recognition until Marcel Proust wrote of them:

"Many years had elapsed during which nothing of Combray, save what was comprised in the theatre and the drama of my going to bed there, had any existence for me, when one day in winter, as I came home, my mother, seeing that I was cold, offered me some tea, a thing I did not ordinarily take. I declined at first, and then, for no particular reason, changed my mind."

— Marcel Proust

With these words, Proust began In Search of Lost Time, a narrative of his memories. His aunt’s house in Combray, had been a childhood place of comfort and refuge. And then, he offers this:

"She sent out for one of those short, plump little cakes called 'petites madeleines,' which look as though they had been moulded in the fluted scallop of a pilgrim's shell. And soon, mechanically, weary after a dull day with the prospect of a depressing morrow, I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake."

— Marcel Proust

Proust goes on to describe how the taste and aroma of those madeleines unleashed a flood of childhood memories and transported him back to a happier time that he thought had been “permanently dead.” Philosophers state that throughout life we will encounter memories of long ago with just a musical notation, a photograph, an aroma, or a taste on the tongue. This is a "madeleine moment."

1. Perfect Madeleines: Recipe + How to Make Them

2. Chocolate Madeleines

These chocolate madeleines are part brownie, part traditional madeleine. They're a not-too-sweet, rich, dark treat that grownups and kids will like; wonderful as is, or with a dusting of powdered sugar.

If you're feeling especially festive or indulgent, dip them in chocolate (white would make a stunning contrast) and sprinkle with your favorite chopped nut. Pistachios, perhaps?

3. Blueberry Madeleines

As I write this, my blueberry bushes are just now starting to come into season. There are a few dusty blueberries to be had this very moment, but I'd guess that about 90 percent are still green. We just need another week or so of warm sunny weather and then there will be an explosion of blueberries. The slender limbs will bow under the weight of those juicy blue orbs (many the size of a garbanzo bean, or even larger).

There will be blueberry pies (of course), crumbles, jam, and even barbecue sauce. But I'll save a few for these sweet blueberry madeleines.

This recipe uses fresh berries, simply pushing a fresh berry or two into the batter just before it goes in the oven. If you don't have blueberries, other bits of fresh fruit would work too. Here are a few suggestions—raspberries, blackberries, strawberry pieces. In a pinch, a few chocolate chips would work for me too!

4. Lavender French Madeleines

Bring on springtime with these floral scented and flavored lavender French madeleines. Yes, lavender is edible—it's one of the ingredients that gives herbes de Provence their unusual taste. The author of this recipe makes a simple glaze with water and confectioners sugar. I would suggest using fresh lemon juice.

5. Lime and Coconut Madeleines

There are certain flavor combinations that seem to be a "match made in Heaven"— chocolate and peanut butter, caramel and flaked sea salt, lemon and blueberry, and of course lime and coconut.

These lime and coconut madeleines are a taste of the tropics, and perfect for a summertime tea or brunch.

6. Pumpkin Madeleines

The comforting flavors of fall shine in these pumpkin madeleines. They're moist and tender and sweetened with an irresistible maple glaze.

7. Cappuccino Madeleines

Dorie Greenspan is a five-time James Beard award–winning cookbook author. She was recently inducted into the Who's Who of Food and Beverage in America. A columnist for the New York Times Magazine, Dorie was recently awarded an Order of Agricultural Merit from the French government for her outstanding writing on the foods of that country.

Of course, she would bake perfect madeleines, cappuccino-flavored madeleines.

Bacon, Cheddar, and Jalapeño Madeleines

Are you ready for a savory treat? Really, madeleines don't always need to be a sweet treat. These bacon, cheddar, and jalapeño madeleines are a great go-along with an adult beverage, as an accompaniment to a bowl of chili, or as a side with a salad.

Vegan Madeleines

Aren't these cakes adorable? (Honestly, my piping skills aren't that good). Even if you haven't passed Piping 101, you can still make these vegan madeleines because what counts is how they taste. Pure vanilla enhances their sweetness, and lemon zest brings a bright pop of flavor.

10. Gluten-Free Lemon Madeleines

Gluten-free all-purpose flour makes these little cakes safe for those who cannot tolerate gluten, but that adjustment doesn't affect the texture. These gluten-free lemon madeleines are tender, with a buttery crumb and moist interior.

Sources

• Campus Press Yale
• What's Cooking America

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on August 05, 2021:

Denise, they ARE a tad bit of work, but some of us consider this "playtime." Personally, I'd set aside a rainy day for doing these, with my able sous chef at my side.

Denise McGill from Fresno CA on August 05, 2021:

How interesting. I don't believe I have ever tasted these. They sound like a lot of trouble for a little cake with tea. I'm so happy you included the vegan version. I don't have the Madeleine pans and I'd have to get them or it just wouldn't be the same. I was looking at buying some tart pans as well. Stocking the kitchen... fun.

Blessings,

Denise

Linda Lum (author) from Washington State, USA on August 05, 2021:

Manatita, my world traveler, I knew that if anyone had enjoyed one of these it would be you. Whenever possible I try to find a vegan alternative, especially for our dear Denise (Paintdrips).

manatita44 from london on August 05, 2021:

So that's what they are, Mrs L.

I really didn't know the goodies until I saw the picture. I've had a few with coffee and cream. Probably not the French or macchiato style, or was it capuccino? The vegan alternative looks interesting!

Linda Lum (author) from Washington State, USA on August 03, 2021:

John, you FOUND me! How great is that? Thanks for stopping by. I do hope you find a way to put madeleines in your future. They are worth the effort.

John Hansen from Gondwana Land on August 02, 2021:

Linda, this is the first time I have seen or heard of madeleines. I have now, and they look and sound great. Very versatile also. I loved reading the alternate possible histories..and would probably go with the second one. Thanks for sharing.

Linda Lum (author) from Washington State, USA on August 02, 2021:

Thanks Flourish. I'm not sure about that harvest, at least this week. I'm up to my ears in wedding prep (this next Sunday my younger daughter is getting married.) I'm making their cake!

Linda Lum (author) from Washington State, USA on August 02, 2021:

Rosina, how wonderful that you have a Madeleine baker at your disposal.

Linda Lum (author) from Washington State, USA on August 02, 2021:

Mix B, in reverse order. Yes, last week I wrote about figs (Exploring Figs).

To purists part of what makes a Madeleine a true Madeleine is the signature she'll shape.

I'm not that way. I'd say if you want to use a different shape mold, go for it. I can't advise on baking time, but I'm pretty sure you have the skill to pull it off.

FlourishAnyway from USA on August 02, 2021:

These are adorable and sound so good. I simply love how that vegan one is decorated. I froze blueberries a week or two ago and if it weren’t for vacation I’d have blueberry pie by now. I’ve had an amazing blueberry coffee cake already. That’s always the favorite. Good luck with your blueberry bounty.

Rosina S Khan on August 02, 2021:

This is a wonderful article about Madeleines- their history and the different recipes. My mother is an expert at making madeleines. I will ask her to make chocolate ones, which are my favorite from this article. Thanks for sharing, Linda.

Doris James MizBejabbers from Beautiful South on August 02, 2021:

Linda, I'd heard of them, but I never knew what Madeleines are. Apparently they are not an Ozark thing because none of us ate them growing up. They look so good, and the video makes them look so easy to make. I think I could take any of these recipes and convert it to gluten free, now that I've found a really good GF flour. I really want to try the bacon, jalapeno and cheddar one as a breakfast treat. I have a silly question though. I wonder if I could butter and flour up a cornbread stick pan for the bacon recipe, or does it have to be the special Madeleine pan to make them good? I have two or three cast iron pans, a couple of "cornbread stick" pans and one with little triangles that I use for individual gluten-free cakes. I believe I told you once that gluten free cakes don't always get done in a regular cake pan.

Sorry, I couldn't find you last week. Were you here?

Linda Lum (author) from Washington State, USA on August 02, 2021:

Shauna, I agree with you about Dorie's madeleines. If prepared perfectly, you don't need to adorn these with drizzles and glazes; sometimes less is more.

Shauna L Bowling from Central Florida on August 02, 2021:

It's been forever and a year ago since I've had a Madelaine. All of these versions look yummy. Dorie Greenspan's cappuccino Madelaines are picture perfect!

Linda Lum (author) from Washington State, USA on August 02, 2021:

Good morning Pamela. I knew in my heart that I'd be hearing from you. The weather is cool this morning, but we're in for another hot spell according to the weather reports. There will be blueberries EVERYWHERE!

Thanks for your kind words.

Pamela Oglesby from Sunny Florida on August 02, 2021:

I never heard this name before, but they look delicious. I know I would love them. I like sponge cake, and I would like to try the chocolate and blueberry Madeleines first. This is another good 'Carb Diva' article, Linda.

All your plans for your blueberries sound wonderful as well. Blueberry pie sounds especially good. I hope the weather cooperates and they get ripe soon. I know you will enjoy them!

Linda Lum (author) from Washington State, USA on August 02, 2021:

Bill, I had a madeleine pan, but years ago in the midst of a move, it was lost and I've never purchased a replacement.

Thanks for being my sweet friend. And, this August will be amazing! Happy things are happening in the Carb Diva house.

Bill Holland from Olympia, WA on August 02, 2021:

I've seen them, but never knew what they were. I like sponge cake, so why not, right? I would eat these. You bet I would. Especially if you made them.

Thanks for making me just a little bit smarter, my friend. Stay cool, and happy August!

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

How Old Are Figs?

The fig (Ficus carica), a cousin of the mulberry, is native to the Mediterranean and the Middle East. The fruit is not only luxuriously sweet and fragrant; it has been the centerpiece of many of the major religions of mankind.

"No other plants have held such sway over human imagination. They feature in every major religion and have influenced kings and queens, scientists and soldiers. They played roles in human evolution and the dawn of civilisation. These trees have not only witnessed history; they have shaped it. If we play it right, they could even enrich our future."

— Mike Shanahan, BBC Earth, January 17, 2017

It is said that Buddha was enlightened while sitting under the canopy of a fig tree. Dried figs were interred with the Egyptian Pharaohs to sustain them in the afterlife. They occur in numerous stories of Greek and Roman mythology, and they are mentioned in the Bible more than any other plant.

Were Figs the Forbidden Fruit in the Garden of Eden?

From where did the idea originate that the forbidden fruit in the Garden of Eden was an apple? Let's review the story.

We are told in Genesis that Adam and Eve are living the perfect life in Eden. They may eat fruit from any tree except one, "the tree of the knowledge of good and evil." Guess what? They eat the forbidden fruit and are expelled from paradise.

The original Hebrew says only "fruit," but in latter-day Western art, ranging from serious religious paintings to about a million cartoons, the item in question is invariably depicted as an apple. I don't think so. My vote is that it was a fig.

Think about it. Figs possess a honey-like (Heavenly) aroma, they're enticingly, luxuriously sweet, and after that first indiscretion, Adam and Eve covered themselves with fig leaves.

Not Your Typical Tree

Figs are an oddity in the plant kingdom—they’re actually more flower than fruit. You’ve probably always thought that those crunchy bits in a fig are seeds. Actually, they are a maze of many clusters of flowers contained within a large bulbous stem. If the flowers are internal, how are they pollinated? Here’s the story.

The World's Top 10 Producers of Figs

Most Popular Fig Varieties

• Black Mission: The black mission originated in Spain and was introduced to San Diego, California in 1768 by Franciscan missionaries. The flesh is dark pink, and it smells and tastes like honey. They gift us with two harvests each year—once in early summer, and again in October. They are a favorite for drying.
• Brown turkey: This Texas fig is perhaps the easiest to grow; it survives cold winters that would kill other fig varieties. is has brownish-purple skin, pale pink flesh, and a subtle mild flavor.
• Calimyrna: This large fruit is greenish-gold with a distinct nutty flavor. It’s best eaten fresh and shines on cheese or charcuterie plates.
• Fiorone di Torre Canna: A large, dark green fig grown in the Apulian area of Italy. Harvest occurs in May-June. The flesh is brilliant red and very sweet. This fruit is best eaten fresh.
• Syka Vavronas Markopoulou Messongion: This late-harvest fig (August-September) is self-pollinating. It grows in the Attica prefecture of Greece and is regarded as one of their finest figs. The black skin encloses dark burgundy-hued flesh.
• Kadota: This not-so-sweet, nearly seedless fig works well in salads or mixed with other fruits for jam or preserves.
• Figue de Solliès: This fig of the French region Provence-Alpes-Côte d'Azur offers an explosion of sweet-tart flavor. It’s exquisitely juicy and fragrant, with an aroma reminiscent of watermelon, honeydew, and strawberries. They pair perfectly with the rich meat of wild game, fatty foie gras, salmon, or cheese. Figue de Solliès roasted with Roquefort is sheer poetry.

Are Figs Healthy?

Figs can be eaten fresh or dried; both are rich in antioxidants and give your bones a health boost with calcium and magnesium. Here’s a chart that shows what you get when you eat a fig:

Nutrition: Fresh vs. Dried Figs

Trivia

• Fig trees don’t display blossoms. The flower is inside the fruit.
• There are 750 known ficus species in the world.
• Nearly every species of fig tree is pollinated by its own distinct species of fig wasp, each a fascinating example of co-evolution.
• Although the average female fig wasp is less than two millimeters long, she must often travel tens of kilometers in less than 48 hours to lay her eggs in another fig—a truly heroic journey!
• Figs have played prominent roles in every major modern religion, including Christianity, Buddhism, Judaism, Islam, and Hinduism.
• Some fig species are trees, others are vines, shrubs, and even epiphytes. (An epiphyte is one plant that grows on another plant, but is not parasitic).
• Fig puree can be used to replace fat in baked goods.
• California produces 100 percent of the nation’s dried figs and 98 percent of the fresh figs.
• The early Olympic athletes used figs as training food.
• Figs were presented as laurels to the early Olympics winners, becoming the first Olympic “medal.”
• Ripe figs are approximately 80 percent water and thus are very fragile and perishable.
• Figs made their first commercial product appearance with the 1892 introduction of Fig Newtons cookies.

1. Simple Fig Jam

Our first recipe is one of the basics that will help you utilize figs in so many of your recipes. Simple fig jam uses the skin and fruit so that pectin doesn't have to be added to the mix. Fresh lemon brightens the flavor and sugar helps thicken. Use this jam on toast, as a baste on chicken or pork, on a cheese platter, or even as a topping on ice cream.

2. Figgy Barbecue Sauce

Dried figs are used to make this figgy barbecue sauce. The sweetness of California mission figs is balanced with the tangy tartness of balsamic vinegar. Garlic provides a subtle bite and bay leaf a savory, herbal note. You can use this "cue" on anything barbecued—it's superb on chicken and pork, but we like it on lamb, burgers, or even tofu.

3. Fig and Feta Salad With Toasted Walnuts

Use any fresh fig variety for this summery fig and feta salad (the brown turkey fig is a very good choice). I love the contrast of flavors and textures in this dish—the sweetness of the figs, the creamy feel and salty taste of the feta cheese, and the umami from the toasted walnuts. By the way, don't skip the step of toasting the walnuts. It really makes a difference.

You can layer this on a bed of arugula or romaine lettuce; add some diced cooked chicken breast (perhaps from a rotisserie chicken) to make this a complete meal.

4. Roasted Sweet Potato, Fig, and Kale Salad

Once again toasted walnuts make an appearance but (in my humble opinion) this salad has a more autumnal vibe. Fresh figs roast with sweet potatoes in a hot oven to take on a golden hue and caramelized flavor. Kale, that nutritional powerhouse, adds flavor and color. Pumpkin and walnuts seeds give this salad crunch and a sweet-savory dressing of cinnamon, maple syrup, cider, and sea salt ties all the flavors together. Roasted sweet potato-fig-kale salad is gluten-free and vegan.

5. Balsamic Fig Chicken Marsala

This recipe begins where just about every recipe should—"Cook the bacon in a large skillet over medium-high heat until crisp." They had me at bacon. Then bone-in chicken thighs (the best kind of chicken, in my opinion) are sauteed in the same pan.

Marsala, figs, mushrooms, and balsamic then join in the fun to create a sweet-savory-salty sauce. Balsamic fig chicken marsala is a gluten-free and paleo dish pretty enough for company, but easy enough for a weeknight meal. Be sure to have some whipped potatoes, rice, or good crusty bread to mop up every bit of that flavorful sauce.

6. Chicken, Goat Cheese, and Fig Pizza

Balsamic vinegar and figs join together once again to make this sweet-savory chicken, goat cheese, and fig pizza. Melty mozzarella and goat cheeses wrap around warm sweet figs and juicy chicken to create a meal or appetizer that is both hearty and delicious!

7. Pork Tenderloin With Roasted Figs

This pork tenderloin with roasted figs looks quite elegant, but it's so very easy. Pork tenderloin cooks quickly, it's always moist and tender, and it's easy to carve (no bones). A simple marinade punctuated with garlic, Dijon mustard, and a touch of maple syrup flavors the pork.

After a two-hour marinade (or even longer) in the refrigerator, the tenderloins are seared on the stovetop. Fresh figs and a sprig of rosemary are then added to the pan, which is then slipped into a waiting oven and roasted to perfection.

8. Pound Cake Grilled Cheese With Brie, Fig Jam, and Rosemary Butter

I don't know how to categorize this grilled cheese with brie and fig jam sandwich. Is it breakfast, brunch, or a decadent dessert? Did I mention that this sammie doesn't use white bread, sourdough, or even a small-batch artisanal loaf—this sandwich is made with pound cake!

9. Italian Fig Cookies

Italian fig cookies are a traditional Christmas-time treat in southern Italy, especially in Sicily and Palermo where there is a significant Arab influence. Figs were introduced to the region many hundreds of years ago. A food processer will really come in handy in making these cookies.

10. Vanilla Coconut Fig Slice

Our tenth and final recipe is a true show-stopper. These vanilla coconut fig slices are almost too pretty to eat. A walnut-fig base is layered with vanilla coconut cashew cream and then topped with ruby red fresh fig slices. It's raw, vegan, sugar-free, dairy-free, and gluten-free!

Sources

• The Spruce
• The Biblical Nutritionist
• Taste Atlas
• Eating Well
• Spark Recipes
• Chelsea Green
• Pop Sugar
• BBC.com
• RipVan.com

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on July 28, 2021:

Adrienne, I've never seen a fig tree, so didn't have an opportunity to question the presence of flowers (or the lack thereof). And, I've never ridden a horse.

See, you are already up by 2 life events on me (hahaha). Thanks for taking the time to leave a comment. I always enjoy hearing from you.

Adrienne Farricelli on July 28, 2021:

Thanks for sharing these interesting facts about figs. As a child, I remember we had a fig tree in Italy. When I rode my horse, the horse would strategically park herself by the fig tree enticing me to pick up figs for her from the taller branches. Smart horse! Now, after reading your article, I finally know why I never saw any flowers on the fig tree.

Linda Lum (author) from Washington State, USA on July 28, 2021:

Denise, I'm so glad I could bring a bit of laughter into your life. I enjoy writing the history lesson (actually, for me THAT's the best part of a recipe).

Blessings to you as well.

Denise McGill from Fresno CA on July 28, 2021:

I really enjoyed this. It made me laugh that you think the best part of a recipe is the bacon! My husband would agree. I love the salads and need to try them. Thanks for the history lesson.

Blessings,

Denise

Linda Lum (author) from Washington State, USA on July 28, 2021:

Flourish, you're so very kind. (By the way, I don't think figgy pudding actually contains figs, but perhaps I should put that on my 'need to explore this' list.)

Linda Lum (author) from Washington State, USA on July 28, 2021:

Thank you EK. It must be wonderful to have one's own fig tree. Fresh figs are VERY expensive in my corner of the world.

FlourishAnyway from USA on July 28, 2021:

The first thing I thought was Fig Newtons which I used to love but haven't had in a very long time. And then I thought "Bring me some Figgy Pudding" whatever that is. But seriously, that history is fascinating and I think you're dead on with the fig vs. apple as the forbidden fruit. How clever! The wasps as explained in that video -- yuck! It makes you wonder how many other foods are like that. You are truly a one-of-a-kind kitchen diva.

EK Jadoon from Abbottabad Pakistan on July 28, 2021:

You have shared interesting information about figs. We have a lot of figs trees in our area and one in our garden as well. But the fig which is smaller is more flavorful than the big one. The tree in our garden produces large size of figs. We call it 'Anjeer' in Urdu. Thanks for sharing...

Stay safe and healthy...

Linda Lum (author) from Washington State, USA on July 27, 2021:

Brenda, have I convinced you to give figs a chance?

BRENDA ARLEDGE from Washington Court House on July 27, 2021:

Linda

I honestly have never tried a fig.

But I find your story about Adam & Eve quite interesting.

It indeed does say they covered themselves with fig leaves...so quite possibly a fig tree.

Linda Lum (author) from Washington State, USA on July 27, 2021:

Chitrangada, I am so happy that you took the time to find this. Thank you. I do hope you can try a few of the recipes.

Chitrangada Sharan from New Delhi, India on July 27, 2021:

Excellent article about figs, and the interesting details about it. I didn’t know that there are so many types of them.

It’s one of my favourite fruit, because of it’s immense health benefits. We usually take it fresh. But, your recipes sound unique and worth trying.

I had read your article earlier, but it didn’t appear on my feed. Glad to find it now.

Have a wonderful day.

Shauna L Bowling from Central Florida on July 27, 2021:

Because I follow your blog! :-)

Linda Lum (author) from Washington State, USA on July 27, 2021:

Sha, how do you know that it's really me?

Shauna L Bowling from Central Florida on July 27, 2021:

Linda, I love that you've changed your profile pic to the sweet you. You know I love kitties, but it's wonderful to see your face, Sis!

Linda Lum (author) from Washington State, USA on July 26, 2021:

Thank you Rosina. I think when people consider figs in cooking, they envision a dessert. I wrote this hoping to share other possibilities.

Rosina S Khan on July 26, 2021:

It was really intriguing to know the variety of figs and their history. I also loved going through the recipes. Simple fig jam and Italian fig cookies appealed to me the most. I might try them sometime. It brings water to my mouth when I think of the completed recipes. Thank you, Linda, for the wonderful share.

Linda Lum (author) from Washington State, USA on July 26, 2021:

Manatita, thank you for your kind words. As sweet as the fig.

manatita44 from london on July 26, 2021:

Excellent article!

We give the name to a banana variety at home. So I guess I explored figs in the UK some 47 years ago..God blessed that couple with the life of pleasure. Perhaps they enjoyed it too much! Still applies today!

Beautifully written piece! Too sweet for my poor adrenals as the forbidden fig was to Adam and eve.

Linda Lum (author) from Washington State, USA on July 26, 2021:

Sha, you and a few other readers seem to think I'm on to something with my fig leaf theory. Yes, you need to find a source for fresh figs.

Shauna L Bowling from Central Florida on July 26, 2021:

I had no idea there are so many varieties of figs! Interesting that the "seeds" are actually clusters of flowers. What a unique little gem! I don't think I've ever eaten a fresh fig. I'll have to fix that!

I like your Adam and Eve theory, Linda. Where else would those fig leaves have come from?!

Linda Lum (author) from Washington State, USA on July 26, 2021:

Thank you Peggy. There is a variety of fig that grows in Washington state. I wish we could grow all of them.

Peggy Woods from Houston, Texas on July 26, 2021:

I love the taste of fresh figs. How they grow and how they are pollinated is interesting stuff! Many of those recipes sound fabulous!

Linda Lum (author) from Washington State, USA on July 26, 2021:

Thank you Liz. What luck to have a fig tree.

Liza from USA on July 26, 2021:

The first time of eating this fruit was when I was eleven years old after my teacher brought it back from one of the Middle Eastern countries she visited. Recently, I found that my brother has grown a fig tree in my parent's backyard, and I was so happy. I had a taste of the fruits and they were just sweet and juicy. Thanks for sharing information about the fig trees!

Linda Lum (author) from Washington State, USA on July 26, 2021:

Thank you Dora. We'll never know, but I thought it was worth considering.

Dora Weithers from The Caribbean on July 26, 2021:

The connection between the forbidden fruit and the fig leaves is interesting, as are all the other trivia facts. Thank you.

Linda Lum (author) from Washington State, USA on July 26, 2021:

Pamela, you're my first commenter today. I posted this article less than 10 minutes ago, and it's already on DiscoverHP. I hope that doesn't make it impossible for others to find.

Thank you for your kind words about this article. Until I met my son-in-law, I had never tried fresh figs. Like you, my only experience with figs was Fig Newton cookies. Sean has opened my eyes to a new world (he loves figs).

Also, I saw your comment on Bill Holland's post this morning. Thank you. I'll glad that you find the humor in what I write.

Pamela Oglesby from Sunny Florida on July 26, 2021:

My mother use to love figs. I have eaten Fig Newton cookies some years ago, but I never buy fresh figs. I use to buy them for my mother though.

These recipes look delicious, so I am going to change my attitude and think about buying fresh figs.

This is a great article, Linda. I didn't know much of what you wrote. Thank for sharing the information.

Linda explores food trends, celebrity chefs, and great places to eat.

What Makes a Chef Famous?

There are good chefs, great chefs, and chefs who are known not by how they cook but are acknowledged, remembered, and immortalized for a "signature dish," a meal synonymous with its master chef.

Today we'll discuss Jacques Pépin and how he creates Poulet à la Crème (braised chicken in cream sauce).

A Brief Biography of Jacques Pépin

Rich with gothic architecture and museums, Bourg-en-Bresse is a magnificent cultural gem tucked in the eastern corner of France. This centuries-old city is a treasure chest of French, Flemish, and Italian art, but also entices tourists who appreciate the outdoors. A water sports center, beach, golf course, and fishing are all a part of 21st-century Bourg-en-Bresse. But today our focus is on the early 20th century.

Jacques Pepin was born here in 1935. His mother managed the family restaurant, Le Pélican, and there little Jacques helped, observed, and learned. By five years of age, he knew cooking was his destiny and at the age of 13 began his professional career in the kitchen, serving as an apprentice in the Grand Hotel de L’Europe in Lyon, France.

In 1959 Jacques made the bold decision to move to America.

"There is a tiny kingdom where rivers flow champagne, where the mountains are made of caviar, where always it is spring and roses are forbidden to wilt. This understandably smug monarchy—bounded on the south by the exhaust fumes of Manhattan’s busy 57th St and on the west by the moneyed bustle of Park Ave is the restaurant Le Pavillon, fabled fortress of a la grande cuisine. Reigning over it is a shy, tense, stubborn and uncompromising Frenchman named Henri Soulé."

— Gael Greene, Ladies Home Journal, April 1964

Le Pavillon, New York

April 30, 1939, marked the grand opening of the World’s Fair in New York. Displays from 11 nations/ethnic regions were represented. The centerpiece of the French Pavillion was “Le Pavillon.” This restaurant introduced Americans to French cuisine; after the fair closed Le Pavillon remained and was heralded as one of New York’s finest dining establishments.

Two decades later, Le Pavillon was still the epitome of fine French dining, and it was there that Jacques found his first job in the United States. One might assume that this is the end of the story, but we’ve only just begun.

While working as a cook at Le Pavillon, Jacques met a smooth-talking businessman named Howard Johnson—inventor of restaurant franchising and owner-operator of the orange-roofed Howard Johnson’s diners. HoJo’s, famous for fried clams, hamburgers, and 28 flavors of ice cream, had a reputation for producing food that was quality, consistent, and reasonably priced. Incredibly, Jacques was enticed to abandon Le Pavillon and work for Mr. Johnson as a line cook, frying clams and flipping burgers. Johnson was savvy enough to recognize the potential of his new cook and quickly promoted him to director of research and development.

While working for Johnson, Jacques earned his Bachelor of Arts from Columbia University, gained a Masters of Arts and French studies, and then entered a doctoral program but his proposed thesis on French food in literature was rejected. Jacques carried on though, and in 1970 he opened his own restaurant.

A near-fatal car accident ended his work as a chef but that didn't end his career in food. Jacques reinvented himself once again and became an educator, author, and (eventually) a television personality.

Dedicated to Paying It Forward

The Jacques Pépin Foundation supports community kitchens that provide tuition-free life skills and culinary training to those who face significant barriers to employment, such as homelessness, substance abuse, incarceration, low skills and/or education, or lack of work history.

"We believe that culinary education and the foodservice industry can provide opportunities and hope for individuals who feel excluded from the workforce. With commitment and a relatively small amount of training, culinary training can provide confidence, pathways to better health, employment, and independence."

— Jacques Pépin

And the Story of Poulet à la Crème (Braised Chicken in Cream Sauce)

Braised chicken in cream sauce was not made famous in a world-class, Michelin-star restaurant. This is simple food made well by countless generations of home cooks. This particular recipe is Jacque’s best and loving attempt at recreating a beloved dish often prepared by his mother.

"I was born in Bourg-en-Bresse, an area known for the best chicken in France. One of my mother’s favorite dishes using it was a very simple one made with a bit of chicken stock and white wine. She would poach the chicken and finish it with cream. If you put a blinder on my eyes and then put this dish in front of me, I will recognize it. That taste is part of my effective memory."

— Jacques Pépin

Components of the Pépin Braised Chicken in Cream Sauce

These are the basic ingredients in the Jacques Pépin braised chicken. Each is a defining contribution, crucial to the success of the dish. But the completed braise is truly greater than the sum of its parts.

"It is the queen of chickens and the chicken of kings."

— Jean Anthelme Brillat-Savarin, French epicure and gastronome, 1825

Chicken Thighs

Almost 100 years ago the Poulet de Bresse was unofficially declared the best quality chicken in the world. Its reputation has not diminished since Brillat-Savarin boasted of it in his book The Physiology of Taste. However, the status of this paramount poultry is due to its "terroir," or in simpler terms, the natural environment in which a product is produced, including factors such as the soil, topography, and climate.

Jacques mère no doubt had a brood of the hens outside her backdoor, but we won't be that fortunate. Poulet de Bresse is not available outside of France. For our purposes, I would recommend the best quality organic chicken you can find. Madame Pépin used a whole cut-up chicken; Jacques prefers to use chicken thighs (the best part of the chicken), and I agree with him.

Cremini Mushrooms

In every grocery store produce aisle, the next-door neighbor of the cute little white button mushroom is the cremini. Although different in color, they really are the same mushroom species, but the brown cremini is older (in a good way). The largest in the fungi bins, the portobello, is merely the grown-up version of the cremini. In fact, the cremini is often called a "baby portobello."

Why is the cremini the mushroom of choice for this (and in my humble opinion all recipes)? It's the flavor. While the white button variety is cute, it's also rather tasteless. The cremini is packed with rich umami flavor.

Heavy Cream

At this point, my diet-conscious readers are probably considering a substitution:

"Half and half will work just as well as heavy cream, and think of all the calories we'll avoid, not to mention the saturated fat."

Please don't. You won't be eating this dish every day, or even once a week. And we're not using copious amounts of heavy cream—just a mere 1/2 cup. You already know that heavy cream imparts a luxurious mouthfeel to sauces. But there's more to it than that. The higher the fat content, the more resistant to curdling. So, please use heavy cream.

Here's an explanation of the fat content of various dairy products:

• Half-and-half: 12 percent fat
• Light cream: 20 percent fat
• Whipping cream: 35 percent fat
• Heavy cream: 38 percent fat

French Tarragon

Despite the name, French tarragon (Artemisia dracunculus sativa) is not native to France. Its origins have been traced to Siberia—but please don’t confuse it with Russian tarragon (Artemisia dracunculus inodora). French tarragon has smooth, glossy dark-green leaves and a sweet anise flavor.

On the other hand, Russian tarragon is a showy imposter—larger, coarser, and lacking in aroma and flavor. Russian tarragon might take a striking pose in your herb garden, but never allow it to enter your kitchen.

You won't need much to garnish your poulet à la crème, In fact, I suspect that when people say they don't like the flavor of tarragon, it's because the herb was applied much too liberally.

Observant readers might question why I did not use fresh tarragon on the final dish for my family. I have one word: rabbits.

Poulet à la Crème (Braised Chicken in Cream Sauce)

Ingredients

• 2 pounds of chicken thighs, skinless, bone-in
• 2 tablespoons unsalted butter
• 6 ounces cremini mushrooms, (about 8 or 9 medium-sized), sliced
• 1 1/2 tablespoons all-purpose flour
• 3/4 teaspoon table salt
• 1/2 teaspoon ground black pepper
• 1/2 cup dry white wine (Chardonnay or a dry Riesling is perfect!)
• 1/4 cup water
• 1/2 cup heavy cream
• fresh tarragon (a sprig or two, minced) for garnish

Instructions

1. First, pat the chicken pieces dry with paper towels. Melt the butter in a large saute pan with a well-fitting lid. Carefully arrange the chicken pieces in the pan, presentation side down. (Presentation side is the pretty side. A bone-in thigh will have a top side with plump moist flesh, and the bottom, the less visually appealing side, will have exposed knobby bones.) Cook for 3 minutes.
2. Flip the chicken pieces over and cook the other side for 3 minutes more. The chicken will still be raw in the center.
3. In a medium-sized bowl, toss the mushrooms with flour, salt, and pepper. Add to the pan with the chicken and stir gently to moisten the mushrooms and flour with the pan drippings.
4. Add the wine and water; bring the mixture to a boil, and then turn down the heat to a simmer. Cover and cook for 25 minutes.
5. After 25 minutes the chicken should be done; remove it to a plate and set aside.
6. Bring the liquid in the saute pan to a boil; cook, stirring constantly, until the liquid is reduced to about 1 cup. Reduce the heat once again, stir in the cream, and cook for about 1 minute, until the sauce is thickened. Return the chicken to the pan. Sprinkle with chopped tarragon.

Jacques' mother always serve her Poulet à la Crème with rice pilaf. I served this to my family with steamed Yukon gold potatoes and spinach.

Nutritional Information

• Calories = 569.9
• Total Fat = 33.3 g
• Saturated Fat = 16.0 g
• Cholesterol = 239.5 mg
• Sodium = 543.6 mg
• Potassium = 148.3 mg
• Total Carbs = 7.4 g
• Protein = 52.6 g

Sources

• NPR
• Biography.com
• First We Feast
• Time
• Westword
• The Kitchn

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on July 28, 2021:

Flourish, Jacques Pepin always comes across to me as a very kind, gracious man without all the excess drama you see from some other celebrities. He and his wife have been married for 55 years.

FlourishAnyway from USA on July 28, 2021:

I about fainted when I saw the fat content of the heavy whipping cream because I use it a lot in my kitchen. I guess I'll be changing that! Your story here was riveting. This chef was such a success but suffered some unexpected setbacks in grad school and with the accident. I like that he found a way to flourish anyway and help others. The recipe sounds good and I like that you found a workaround given that the rabbits had plans for what was growing in your herb garden apparently.

Misbah Sheikh from The World of Poets on July 21, 2021:

Thank you s much, Linda. You are very kind. God Bless you and keep you safe and healthy. Much Love.

Blessings always

Linda Lum (author) from Washington State, USA on July 21, 2021:

Misbah, yours is the first comment I saw this morning. What a wonderful way to begin the day. Thank you for taking the time to share your thoughts with me. My love to you dear friend. Take care.

Misbah Sheikh from The World of Poets on July 21, 2021:

Thank you, Linda, for sharing Jacques Pepin's fascinating history as well as this delicious recipe. This dish appears to be rich and excellent. You put a lot of time and attention into your work. I always appreciate your efforts.

Many Blessings and Love to you, dear friend

Linda Lum (author) from Washington State, USA on July 19, 2021:

Thank you Denise. Unfortunately, this is one of those cases where I simply can't provide a vegan option. But I'm working on several other articles that will include gluten-free (for my Godson) and vegan for you.

Blessings to you.

Denise McGill from Fresno CA on July 19, 2021:

The history lesson was fascinating. I won't be making the recipe but loved reading about the origins and the chef's life. Thanks.

Blessings,

Denise

Linda Lum (author) from Washington State, USA on July 19, 2021:

Rosina, thank you for your comments. It's a satisfying and tasty dish. The photos in the article are from my kitchen. Yes, I love rice but my family tends to prefer potatoes. I do hope you can try this recipe.

Rosina S Khan on July 19, 2021:

Jacques Pépin Braised Chicken looks like an interesting and scrumptious dish. I especially loved the way you made its cream. I think it would taste good with rice and veggies or spinach and steamed potatoes, as you say. Thank you, Linda, for educating us with this wonderful recipe.

Linda Lum (author) from Washington State, USA on July 19, 2021:

Shauna, I'll calculate that calorie count for you and will email you and add it to this article.

Shauna L Bowling from Central Florida on July 19, 2021:

Linda, I find it so interesting that Pepin left fine dining to cook for HoJo's. Wow!

This recipe looks so yummy. What is the nutritional info on this dish? I always look up calorie count, etc. before trying a new recipe. I'd love to try this one.

Linda Lum (author) from Washington State, USA on July 19, 2021:

Bill, I am a bit surprised that you haven't heard of Jacques, but that's OK. You are forgiven. Yes, I know you love chicken and hoped you would see this one before it disappeared. I hope you are relaxed and well-rested from your trip to the coast. Here's to a great week!

Linda Lum (author) from Washington State, USA on July 19, 2021:

Oh, Manatita, what a sweet thing to say. You have made my day.

Linda Lum (author) from Washington State, USA on July 19, 2021:

Pamela, thank you for your kind words and support. Yes, the dish is delicious, but it is also easy to make. Perhaps you'll give it a try?

Bill Holland from Olympia, WA on July 19, 2021:

I have no clue who the chef is, but I love me some chicken, no matter how it is prepared. :) I think I like chicken more than meat, and that's really saying something. :) Have a great week, my friend!

manatita44 from london on July 19, 2021:

One day, someone will be writing about you, Linda. Perhaps I'll start. Ha-ha. My knowledge of food is 'Zilch.', but my knowledge of good writing is par excellence, even though I sound my own trumpet here. This was an exquisite and delicate read!

Pamela Oglesby from Sunny Florida on July 19, 2021:

Jacques Pepin has a very interesting history. It sounds like he was born to cook.

You have written a very good article, Linda, as Jacques Pepin is interesting and you have explained all things about this recipe in a very detailed manner.

I appreciate the details about mushrooms and cream. This dish sounds rich and absolutely delicious.

Linda Lum (author) from Washington State, USA on July 18, 2021:

Thank you, John. So glad you were able to find this.

John Hansen from Gondwana Land on July 18, 2021:

Thank you, Linda, for the very interesting history of Jacques Pepin and also this wonderful recipe. I agree that thighs are the best part of the chicken (breast is too dry and has less flavour.)

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

There's Something for Everybody

There are 50 states in the USA—and 50 different pizzas!

Many of these are well known; however, I'll admit a few of them were made up based on state-favorite foods and regional classics. To eliminate any perceived bias or favoritism, I'm listing them alphabetically. Let’s get started.

Alabama

What comes to mind when you think "barbecue"? Some people enjoy sweet Carolina sauce or Memphis-style barbecue—thick and sassy with tomatoes and molasses; Kansas City adds liquid smoke, and then there's Texas sauce with spicy-hot crushed red pepper. Alabama white sauce isn't as well-known, and it’s time to fix that. Almost 100 years ago, "Big" Bob Gibson turned the barbecue world upside-down with his unique creation. You won’t find a speck of tomato or mustard in his "cue." Mayonnaise, salt, pepper, and a big hit of vinegar meld together for a tame-looking white barbecue sauce with a bold punch of flavor. This BBQ chicken skillet with Alabama white sauce has all the finger-licking good flavor you want.

Alaska

Alaska is famous for its vast wilderness, wildlife, glaciers, and the Northern Lights. Let's add Alaska King crab to the list with this King crab and caramelized onion pizza.

Arizona

If you've never experienced homemade fry bread, you're in for a real treat with this Navaho fry bread pizza.

Arkansas

Arkansas is the state where smoking meats (especially turkey and ham) is a fine art. Let's try the white pizza with smoked turkey.

California

In the 1980s chefs Alice Waters and Ed LaDou turned the pizza world upside-down. They eschewed traditional pizza toppings and chose instead fresh, local, ethically sourced ingredients. Although now this practice is considered mainstream, it was unheard of 40 years ago. The chicken barbecue pizza was one of their signature creations.

Colorado

I have a story to share with you, the tale of the Colorado mountain pie. An abridged version from Beau Jo's website follows:

"According to legend, Pete ZaPigh (Za-Pie) was a French fur trapper. who arrived in Idaho Springs, Colorado either by spontaneous generation or a cab from Trenton, New Jersey. He had dreams of capturing a wolly mammoth but after several years recognized this ambition as a fruitless quest. In defeat, he ventured into one of Colorado’s abandoned mine shafts to reconsider his life goals. Two years later he emerged with a uniquely Coloradoan spin on an old world classic pizza recipe.

But in a quirk of fate, just months later Pete was trampled to death by a wooly mammoth. Thankfully, Pete had the foresight to preserve his recipe by carving it etching it on the shell of a box turtle.The turtle, named Beau Jo, wandered the desert for 75 years. And then, he was discovered by a local of Idaho Springs who recognized the etchings as Pete's long-lost pizza recipe. The world rejoiced, and Beau Jo’s Colorado-style mountain pizza was born."

Connecticut

There are many copycats, but Connecticut is the birthplace of the New Haven white clam pizza.

Delaware

The state of Delaware is famous for its blue crabs so I thought a blue crab and roasted corn pizza should be their famous pizza.

Florida

The Cubano originated in Florida, and it might be simply the world's best hot ham and cheese sandwich. With pulled pork, ham, Swiss cheese, and pickles—well, honestly, who could ask for anything more, unless you have it in as a Cubano pizza.

Georgia

The Vidalia onion is to Georgia what the Delicious apple is to Washington. This recipe for Vidalia onion tomato pizza really showcases the flavor of this beautiful sweet onion.

Hawaii

What is the first food that comes to mind when you think of our 50th state? I'll bet many of you answered "pineapple," so let's try the pineapple pizza.

Idaho

Idaho is without a doubt the potato state. This Yukon gold potato pizza might sound a bit odd, but Carb Diva promises that carbs on top of carbs are a good thing.

Illinois

Chicago is the birthplace of the deep-dish pizza, but I can't give you the detailed history here—the tale is so long and convoluted that it deserves an article of its own. Suffice it to say that there is a feud not unlike the Hatfields and the McCoys when it comes to the truth of who invented the upside-down pizza known as the Chicago deep-dish?

Indiana

Morels in Indiana are about as common as a Starbucks in Washington State (they’re everywhere) and that’s why I think this morel and asparagus crispy pizza should be declared the state pizza of Indiana.

Iowa

Iowa is the largest producer of corn in the United States, so it makes perfect sense to me to feature corn on their (unofficial) state pizza. This sweet corn and basil pizza is packed with fresh summer flavor.

Kansas

Kansas City-style barbecue is rich and smoky and the one instance where burnt ends are not only not a bad thing—they are true perfection. If you like Kansas-style barbecue, I'm sure you'll like this barbecued chicken pan pizza.

Kentucky

A few months ago I wrote an article about the legendary hot sandwich known as the Kentucky hot brown. It's an open-faced turkey sandwich with bacon and tomato, then covered with a cheese sauce and broiled until bubbly. Ditch the sandwich bread and instead use your favorite pizza crust to make this Kentucky hot brown pizza.

Louisiana

Crawfish is more than a Louisiana delicacy. It appears in countless Cajun and Creole dishes and is a significant part of the economy. Louisiana is the largest domestic producer of crawfish (they harvest more than 90 percent of the crawfish sold in the United States) and with a season that lasts only six weeks (from Mardi Gras to Easter), believe me when I say that crawfish is a really big deal. Here's a quick crawfish pizza recipe that highlights the sweet delicate meat of this local prize.

Maine

Maine and lobster are almost synonymous. Lobster pizza with spinach and gouda cheese is luxurious and decadent but incredibly easy to make.

Maryland

Baltimore's answer to barbecue is pit beef, roast beef prepared over a charcoal fire, thinly sliced, and heaped on a bun with a sauce of mayonnaise, garlic, and horseradish. The answer to what would be a perfect Baltimore pie is the horseradish beef pizza (with the magic sauce, of course).

Massachusetts

It’s difficult to identify one type of pizza that can be labeled as Massachusetts-style. The most iconic foods of this Plymouth colony are clams (already taken by Connecticut), baked beans (yummy, but on a pizza?), and Boston cream pie (which is actually a cake). There does exist a Boston-style pie; it's somewhat like the Chicago deep-dish, but what sets this one apart is the crust. Ample amounts of olive oil and butter make the dough extra flaky and cornmeal (actually in the dough, not simply dusting the peel), adds flavor and crunch.

Michigan

According to food lore, in 1946 Gus Guerra and his wife baked a batch of Sicilian pizza dough in a rectangular pan, topped it with cheese and red sauce and baked it in a super-hot oven. The edges were blackened and crispy, with an almost fried texture, and a new style of pizza was born. Detroit-style pizza is not diet food, but wow, is it good!

Minnesota

We're now going to take a slight departure from the standard pizza pie. Minnesotans love their hot dish, the casserole of tater tots, ground beef, cream of mushroom soup, and cheese. Tater tot pizza is an homage to that dish (which is, admittedly, my guilty pleasure) and uses tater tots (frozen potato puffs) for the crust.

Mississippi

Fried chicken, collard greens, and sausage gravy—each one of those ingredients is representative of Mississippi home cooking. Cast iron fried chicken pizza bring them all together in one tasty bite. The cast-iron skillet helps create a supremely crisp, browned pizzeria-style crust.

Missouri

St. Louis-style pizza has a distinctive, cracker-like thin crust made without yeast.

Montana

According to the Montana Cattle Industry, there about 2.6 million head of beef cattle in Montana (that's three cows for every man, woman, and child living in the state). Of course, the Big Sky Country would have beef steak pizza.

Nebraska

My mother was Volga Deutch and so bierocks (BEE-rocks—ground beef, onion, and cabbage-stuffed yeast rolls) are a part of my childhood. They're also a part of Nebraska (sold at the Nebraska Cornhusker football games in Lincoln). Why not try a bierock pizza?

Nevada

Nevada = Las Vegas = eggs benedict pizza; at least that's how I do the math. I never eat eggs benedict, except when I visit Las Vegas, and you know what they say about what happens in Vegas.

New Hampshire

Much of New Hampshire is rural and thrives on “good old-fashioned Yankee cooking.” An example of that is the traditional pot roast—here this comforting meal is transformed into a pizza. Of course, you can use leftover pot roast (rather than cooking one from scratch as the recipe author suggests).

New Jersey

Last year the state of New Jersey declared itself the “Pizza Capital of the World.” Italy has some questions, but if you know anyone from Hoboken, you’ll understand that even the nation of Italy won’t win this argument. There is not one definitive style of pizza in New Jersey, so I drew a name out of a hat and picked the tomato pie.

New Mexico

The green chili is a part of New Mexico's economy and tradition. They were grown by the Pueblo and flourish in those heritage soils. Green chili is one of the state's largest and most valuable crops and so it seems logical that green chili and chicken would be the New Mexico pizza.

New York

I love thick and chewy pizzas; I also love cracker-crisp pizzas, or (as you’ve probably figured out by now) just about any topping on anything that even slightly resembles a pizza. But the best by far is New York-style. Thin, crusty, slightly chewy, and with that sweet tomato-ey, herby (oregano) sauce. It’s the sauce that makes the New York-style foldable pie a classic.

North Carolina

North Carolina is the top producer of sweet potatoes in the United States. The sweet potato, balsamic onion, and soppressata pizza is a contrast of flavors. Creamy sweet potato is the perfect foil to salty crispy soppressata (you could substitute Prosciutto di Parma or any dry Italian salami).

North Dakota

Meriwether Lewis (of the Lewis and Clark Expedition) wrote of “immense herds of buffalo” in what today is North Dakota. The buffalo (American bison) is the largest mammal on the North American continent. Bbq bison pizza on naan is a high-protein meal the meat-lovers in your house will rave about.

Ohio

Steubenville, Ohio, may be best known as the home of Dean Martin, but it's also famous for originating the quirky Ohio Valley Style pizza. Hot pizza, cold toppings—a strange combination that somehow works brilliantly. Ohio-style pizza is square (always), tomato-ey (simmered for four hours), and topped "your style" after the crust and tomato sauce come bubbly hot out of the oven.

Oklahoma

Fried-onion burgers are popular statewide but were born in El Reno during the Depression. A hamburger patty is pressed on top of a mound of grilled onions and magic happens. The meat juices flavor the onions, and the onions caramelize and infuse the burger patty with their sweet-savory goodness. Why hasn't someone turned this into a pizza? Caramelized onion and sausage pizza comes pretty darned close.

Oregon

Sweet, salty, spicy, and nutty—this hazelnut cherry ricotta pizza uses fresh Oregon ingredients (cherries, hazelnuts, cheese, prosciutto, and honey).

Pennsylvania

Philly cheesesteak pizza. Period.

Rhode Island

You won’t find Rhode Island’s iconic tomato pie at a pizza parlor. Pizza strips are made in bakeries—bright red, herby tomato sauce is slathered on the focaccia-style dough, baked until the edges are crispy, and then cut into strips.

South Carolina

Did you know that parts of the movie "Forest Gump" were filmed in South Carolina? There are many iconic foods in the Palmetto state, but I think this shrimp and grits pizza is perfect for the State that gave us the Bubba Gump Shrimp Company.

South Dakota

The foods of the Mount Rushmore State are an eclectic mix of Scandinavian, German Czech, Russian, vegetarian, meat-loving, church-basement potluck dishes with a bit of Native American tossed in for good measure. Frybread, buffalo, and lefse are present. But two of the most prized ingredients are found in the wild—asparagus and morel mushrooms. They work together perfectly in this asparagus and morel pizza with garlic confit.

Tennessee

Thornton Prince III was a handsome man, a pig farmer, a wealthy man (putting a new spin on the saying “living high on the hog). He had a steady girlfriend but had a wandering eye. In the words of Congreve, Hell hath no fury like a woman scorned; she heavily doused Thornton’s favorite fried chicken with cayenne pepper. There was only one problem—he loved the dish and asked her to always prepare chicken in exactly that way. He opened a small diner, the BBQ Chicken Shack, and the rest…is history. Nashville hot chicken became a thing. Ninety+ years later it’s become world-famous and synonymous with Nashville. You can experience the heat with this recipe for Nashville hot chicken pizza.

Texas

There can be only one answer—BBQ brisket flatbread pizza.

Utah

The state of Utah has a tradition of family-run dairies (as of this writing there are 183) and artisanal cheese-making. Utah is nicknamed the Beehive State. And the cherry is the official state fruit. This bacon bourbon cherry pizza checks all of the boxes (and more) with dried cherries, goat cheese, and a drizzle of tarragon honey butter.

Vermont

Vermont is more than maple syrup (although it leads the nation in maple syrup production). Some of the best cheddar cheese in the world comes from Vermont. Did you know that the state is also the home to more than 150 varieties of heirloom apples? Maple Bacon Pizza With Apples and Cheddar has to be the Vermont pizza.

Virginia

Thomas Jefferson wasn’t the first person to bring pasta to America, but he certainly boosted its popularity. Historians acknowledge that he bought a pasta machine in Europe and brought it back home. With that device, he was able to serve macaroni and cheese to guests at his Monticello home. Carb on top of carb might sound like a dreadful mistake, but trust me—this macaroni and cheese pizza is sinfully good (and I think Jefferson would approve).

Washington

I live in the state of Washington, and it was difficult to select just one food that represents the Evergreen State. We are apple country, we lead the nation in the production of red raspberries, Walla Walla sweet onions are just as wonderful as the Vidalia, and Rainier cherries are named for our famous mountain peak. Of course, there is seafood—geoduck, Dungeness crab, and razor clams. But the one food of which I am most proud is the salmon that tops this wild salmon chanterelle pizza.

West Virginia

The pepperoni roll is the “official state food” of West Virginia; the answer is the pepperoni pizza roll.

Wisconsin

Sheboygan is the unofficial capital of the kingdom of bratwurst so it goes without saying that the pizza of Wisconsin would be this beer brat and caramelized onion pizza.

Wyoming

The first inhabitants of this area were the Shoshone, who relied on the resident bighorn sheep for clothing, tools, weapons, and (of course) sustenance. They were named “Sheepeaters.” Today the State of Wyoming ranks fourth in the production of lamb. Grilled steakhouse lamb pizza perfectly celebrates the flavor of American lamb.

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on July 11, 2021:

Aw, thanks Bill. I usually post on Monday, but thought I'd see if a weekend start would generate any more traffic. I'm glad you found me.

You've made me smile. Have a great week and I hope to find your Mailbag post tomorrow.

Bill Holland from Olympia, WA on July 11, 2021:

This didn't show up in my feed yesterday. Because of that, I don't think I commented. Now I am, and I compliment you on a thoroughly creative and unique way to introduce a food article. Bravo! The title alone is enough to get people to read it, and when they do they will find a bounty of great information.

Happy Sunday my friend!

Linda Lum (author) from Washington State, USA on July 10, 2021:

Thank you dear friend Misbah. Everything is better with cheese. I am so happy to hear from you and know you are doing better.

Misbah Sheikh from The World of Poets on July 10, 2021:

Hi Linda, All of these pizzas looks so yummy. I am a Pizza fan. I love everything that contains cheese... LOL... Maybe that's why I'm gaining weight. Hahaha...What a great selection of pizzas. This lovely hub was a pleasure to read. Have a wonderful weekend!

Linda Lum (author) from Washington State, USA on July 10, 2021:

Thank you Chitrangada; there's something for every taste

Linda Lum (author) from Washington State, USA on July 10, 2021:

Thank you Rosina

Linda Lum (author) from Washington State, USA on July 10, 2021:

Guru ji was a wise man indeed. Yes, Chicago deep dish is there (Illinois), but I like Washington's, of course.

Chitrangada Sharan from New Delhi, India on July 10, 2021:

Great innovative article and interesting subject!

All these pizzas look delicious indeed! It's good to see so many variations in one single post!

Thank you for sharing!

Rosina S Khan on July 10, 2021:

It's amazing to know 50 states of the US have 50 different pizzas. And they all are mouth-watering and look delicious. It was a very interesting read. Thanks for sharing, Linda.

manatita44 from london on July 10, 2021:

We used to have heated discussions in New York about Chicago and New York Pizzas. Which is the best? Well Guru ji apparently said to the Chicago disciples that theirs were the best and to the NY Disciples that theirs were the best.

This created great laughter at our pilgrimage, with Guru ji coming in to say: 'Did I say that Chicago pizza was the best?' Everyone laughed and we were very happy.

John's Pizza in Jamaica, Queens, is where we used to hang out. They're mostly Italian's and make great Pizzas. Missing NY, but we are doing the Celebrations in August. Back to some sort of normality. Did you mention Chicago? Don't think I saw it? Have a great weekend.

Linda Lum (author) from Washington State, USA on July 10, 2021:

Pamela, would I lie to you? My favorite dish from Northern Italy puts together pasta and potatoes with green beans and pesto. I made it just a few days ago in fact and the family loves it.

Linda Lum (author) from Washington State, USA on July 10, 2021:

Flourish, now you have a recipe so you can make your own.

Pamela Oglesby from Sunny Florida on July 10, 2021:

This is an amazing article, Linda.. You listed al 50 states and I never heard about many of those pizzas.

Are you sure bout carbs on carbs? Haha. I found this article to be very interesting and I enjoyed reading every word. Have a nice weekend!

FlourishAnyway from USA on July 10, 2021:

This was a fun read. I've driven quite a distance for a Chicago-style pizza. You've made me hungry for one again.

John Hansen from Gondwana Land on July 09, 2021:

This finally appeared on my feed…weird. Anyway, great article with an amazing variety of pizzas. Thank you for sharing, Linda.

Linda explores food trends, celebrity chefs, and great places to eat.

"Once, restaurants were famous for their food and chefs were celebrities because they were good at cooking (and maybe good-looking). To restaurants, we went to be nourished and amazed by what came out of the kitchen and into our mouths."

— Joshua David Stein, GQ, January 24, 2018

Who Is Nusret Gökçe?

Nusret Gökçe, popularly known as Salt Bae, is a Turkish chef and restauranteur who rose to internet fame because of the way he prepares and seasons meat.

Nusret was born August 9, 1983, in Erzurum, Turkey. His father was a simple mineworker, and the Kurdish family of seven struggled financially. Nusret left school in the 6th grade and began working as an apprentice in a butcher shop. At the age of 13, he was working in Turkish steakhouses.

By the time he was 26, Nusret had acquired enough savings to fly to Buenos Aires (where meat is almost a religion). There he learned from some of the finest steakhouse chefs. He returned home one year later (2010) and opened his first restaurant, Nusr-Et, in the Etiler neighborhood of Istanbul with only eight tables and a staff of 10.

Nusret's Big Break

Ferit Şahenk is a Turkish businessman, the CEO of Doğuş Group, and reportedly is one of the richest men in Turkey. One day he entered Nusr-Et and was so impressed that he invested in the man with the magic sprinkling of salt. His financial backing allowed Nusret to expand from eight tables to an empire of 13 restaurants around the globe and more than 600 employees.

But, that's just the beginning.

With a Grain of Salt

On January 7, 2017, Nusret posted “Ottoman Steak,” a 36-second video, on Instagram. I hope he had carefully considered his presence and attire on that day because this is now his trademark, the “signature look.” His black hair was slicked back, he wore John Lennon dark glasses and a tight-fitting white t-shirt. Wielding a formidable knife, he skillfully sliced a massive steak into thin slices. The final step was a baptism of salt flakes, deftly sprinkled from his fingertips, cascading in a shower down his forearm to the steaming platter below.

Within 48 hours the video had been viewed 2.4 million times. As of this writing, it's been viewed over 16 million times (and counting) and Nusret has more than 20 million Instagram followers.

What to Expect at a Nusr-Et Restaurant

• Food critics have said that a Nusr-Et Restaurant is more like a theme park than a dining experience. Images of Salt Bae are displayed everywhere.
• He works in all of his restaurants; I don't know if there is a planned rotation or if his appearance in this or that part of the globe is random and spontaneous.
• If you happen to be dining at the place he graces with his presence, you can expect a dramatic pose (for photos) with the chef. I don't know if this happens at each table, or only those that happen to order one of the more pricey meat creations.
• The menu is limited and meat-centric. Vegetarians and vegans are well-advised to demur if invited to dine at Nusr-et.
• Prices are insanely expensive.
• Don't ask for tap water—it is not available—one must pay for bottled water (sparkling or "still").
• A simple glass of Sprite is $10.
• Vegetable side dishes (mashed potatoes, spinach, or corn) are $19 for a small serving for one.
• The lowest-priced entrée is the $30 cheeseburger (more on that in a moment).

That Nusr-Et Cheeseburger

I chose to feature the Nusr-Et cheeseburger because it is one of the few items on his menu that you might be able to recreate at home. This is not meant as a reflection on your cooking skills, but merely as an acknowledgment of the types and sizes of meats you might have at your disposal.

As one might expect, Salt Bae's cheeseburger is not your standard beef and cheese hot sandwich. Here's a rough approximation of how to build one on your backyard grill.

Yield: 1 burger

Ingredients

• 1 sesame seed burger bun
• Boosted-up ketchup (a mixture of 2 tablespoons ketchup, 1 teaspoon minced dill pickle, 1 teaspoon mayonnaise)
• Ground beef (25/75 or 30/70 is best)
• 2 American cheese slices (yes, ordinary Velveeta cheese)
• Burger sauce (see explanation below)
• Thinly sliced white onion

Instructions

1. Place the buns on the grill, cut side down for just a few seconds to toast them.
2. Stir together the ingredients for the “boosted up” ketchup sauce.
3. Grill two smash-burger patties to perfection (still pink in the center).
4. After flipping, cover both with cheese slices.
5. Once the cheese has begun to melt stack the patties one atop the other.
6. Smear burger sauce on the bottom bun (in the UK burger sauce is a jarred condiment—a combination of mayonnaise, ketchup, and yellow mustard).
7. Next comes the very thinly sliced onions.
8. Top with the two smash burger/cheese patties.
9. Spread the boosted-up ketchup on the cut side of the top bun and place that bun on top of the burger patty.
10. Slice the burger in half and grill for a few moments, cut sides on the grill, to caramelize the edges.

See the video below for an in-depth explanation.

By the way, this burger, coated with 24-carat gold, was first introduced at Nusr-Et Restaurant in Dubai. The glitzy version costs $100, but in Dubai, price is no object.

What Do the Critics Say?

Does a higher price equate to a higher level of excellence? Here is a sampling of what food critics (people who actually expect superior quality) have to say about the food at Nusr-Et Restaurants:

• "Salt Bae Burger is an insult to our city. Don't eat here, not even as a goof." Scott Lynch, Gothamist.com, 3 March 2020.
• "Salt Bae is as swift with a knife as villainous 'Turk' Solozzo in The Godfather. But his tableside, butcher’s blade attack on a $130, “mustard-marinated Ottoman steak” failed to sufficiently tenderize the shoe-leather-tough bone-in ribeye, which, for extra fun, was loaded with gruesome globs of fat." Steve Cuozzo, NY Post.
• You want to hate the place, to dismiss it. There are better, less expensive, steaks just a few blocks away, dry-aged, and funkier than what you’ll find at Nusr-et. Yet, when Salt Bae shows up to slice and season our steak, it’s embarrassingly thrilling, like watching your favorite cheesy movie. Kate Krader, Bloomberg food editor.

• "Given the stiff competition, I am not convinced there’s room in this segment long-term once the hype has died down, for what is essentially a casual steakhouse. And for that instead of a high 4 out of 5 knives, I am dishing out a 3.5 FooDiva knife rating." Anna Napolitano (The FooDiva), Toronto, Canada.
• "The whole chain is built on the premise that there is a guy who does a thing, and you can Instagram a picture of the guy doing the thing. The thing is putting salt on food in a flamboyant manner. The guy is Nusret Gökçe, nicknamed Salt Bae, a Turkish chef and butcher who became a meme for his salting technique and has been cashing in ever since. With 18 locations and only one guy, there is at best a 5.6% chance you will see the guy do the thing. If I sound annoyed, then I’m getting my point across." Brian Reinhart, Dallas Observer.

The Final Word

And this from Joshua David Stein of GQ:

"As Salt Bae knows, we aren’t there for the meat. All flesh become worms, but celebrity live longer, and a geotag forever. We approach this glistering Midtown temple of meat in the hope that some of Gökçe’s immortality might land on us, or at least our Instagram accounts. Drunk on overpriced cocktails and overpriced dreams, we wait for our names to be called. But promises of immortality are like $130 steaks. They must be taken with a grain of salt."

Sources

• Move 2 Turkey
• The Cut
• Nusr-Et
• Gossipgist
• CNBC
• Arab News
• Mashed.com

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on July 06, 2021:

Manatita, I'll give him an A for marketing (and probably for having a huge ego). You'll not find me there. Even if I could afford the cost, massive hunks of beef are not my thing (and shouldn't be in anyone's diet). Thanks for your kind words.

Linda Lum (author) from Washington State, USA on July 06, 2021:

Rozlin, until 2 weeks ago I had not heard of him either. I'm glad you enjoyed the article.

Linda Lum (author) from Washington State, USA on July 06, 2021:

Well, Flourish, what can I say? It's a free market. One can choose to eat there or not. You won't find me there.

manatita44 from london on July 06, 2021:

Reads like the guy knows how to market more than anything else. Good luck to him. He bilocates! That's how he gets around so many restaurants. Chuckle. Lovely article and great story as usual. Not for me though. Cheers.

Rozlin from UAE on July 06, 2021:

I never heard about salt bae. I learnt a lot about him from your hub. This is a well researched and well written hub, Linda. Thanks for sharing. Stay safe and healthy always.

FlourishAnyway from USA on July 06, 2021:

I had not heard of him but shame on him for trying to fleece people like this. No salted meat is worth those prices. Jeepers.

Linda Lum (author) from Washington State, USA on July 05, 2021:

EK, I had not heard of him either; I researched and wrote this at the request of a fellow Hubber. I'm glad you enjoyed reading this.

EK Jadoon from Abbottabad Pakistan on July 05, 2021:

I always learn something new through your articles. The restaurant Nusr-Et seems to be very expensive. 10 dollors for a sprite—it's too much. I have never heard about SaltBai before. Thanks for sharing with us.

Linda Lum (author) from Washington State, USA on July 05, 2021:

Mary, you've got it. I think if you want to be famous you have to post a video on Instagram. I'll let you go first.

Linda Lum (author) from Washington State, USA on July 05, 2021:

Bill, if not for Misbah, I would not have known of him either. I wrote this at her request. She's happy, so I'm happy.

Mary Wickison from Brazil on July 05, 2021:

I hadn't heard of him until now. Seriously 30 bucks for a burger with Velveeta? Even if I won the lottery, I wouldn't go in there. It is one thing paying well for good food and the experience but another for leaving feeling I'd been conned.

It sounds like social media hype.

Bill Holland from Olympia, WA on July 05, 2021:

.How famous can he be? I've never heard of him or his restaurants. We don't know much about famous here in the Northeast neighborhood of Olympia. :) Heck, I'm probably more famous than this guy here in the "Hood." lol Having some fun with you. It was an interesting read, as always. Happy 5th of July to you, my friend. Be well!

Linda Lum (author) from Washington State, USA on July 05, 2021:

John, I know you're a good cook and I'll bet you can throw down a steak on the grill with the best of them. Now, all you need to do is work on your salting technique.

Linda Lum (author) from Washington State, USA on July 05, 2021:

Kalpana, yes, that cheeseburger does look yummy, but I'm not paying $30 for one (I'm pretty sure the fries are extra). I agree with you that at many expensive restaurants you are paying for the name, not necessarily the quality of the food. Yes, it's good, but is it THAT good? Thanks for commenting.

Linda Lum (author) from Washington State, USA on July 05, 2021:

I am glad that we "met" here Misbah. There are many wonderful souls here.

Linda Lum (author) from Washington State, USA on July 05, 2021:

I'm with you Pamela. I wonder if there is any medicinal value to gold leaf {{wink, wink}. I'm just kidding. Don't look that up.

Linda Lum (author) from Washington State, USA on July 05, 2021:

Rosina, I'm not sure how this will eventually turn out. I guess as long as there are people willing to pay the outrageous prices (and there are many who simply seem to have more money than common sense), his empire will continue.

John Hansen from Queensland Australia on July 05, 2021:

This was very interesting, Linda. So how you throw the salt on the food can make you famous haha. I love steak but I am not paying those prices for anything in the hope Salt Bae may turn up at the restaurant I'm eating at. Thank you for sharing though.

Kalpana Iyer from India on July 05, 2021:

Linda*.. Oops :) Sorry for the typo.

Kalpana Iyer from India on July 05, 2021:

Well written, Lindia. Salt Bae is famous for the entertainment value. I am not surprised the food is getting mixed reviews (cheesburger looks great though). Honestly, I feel a lot of expensive restraurants are overrated. Some of the best food I've had are from affordable places. It's the brand name mostly that drives the price up, and very rarely the food quality.

Misbah Sheikh from The World of Poets on July 05, 2021:

Aww. Thank you so much, Linda, my dear friend. You are really very Kind. Your efforts are much appreciated. Thank you so much for writing this for me; you have truly honored me. Your warm prayers helped me greatly in my recovery. Much Gratitude!

I consider myself very lucky to have you as a friend. You have a heart of gold. Love you so much. Hugs!!

Sending Blessings and Love

Pamela Oglesby from Sunny Florida on July 05, 2021:

This is another very interesting article, Linda. I will say I am not paying $30 for a cheeseburger no matter who cooks it.

I watched the video, and he is rather dramatic looking with his sun glasses and sharp knife. I think you covered this topic very well and while I hav heard of that steak, most of this article was new information for me.

Thanks for another interesting food article. Your articles are always interesting. Have a good week.

Rosina S Khan on July 04, 2021:

It was interesting to know about Nusret and his growing network of steak restaurants all around the world. There seem to be critics who are not very happy with the way he manages his restaurants, or doubt how long his fame will last. I think he has come a long way and if he can attract customers plentifully with his reputation, he should be well and good.

Thank you, Linda, for this stunning contribution.

Linda Lum (author) from Washington State, USA on July 04, 2021:

Misbah, without your comment I would never have heard of Nusret. I enjoyed doing the research and writing this for you my dear friend. I hope others will enjoy it too.

My love to you and prayers for your continued healing.

Misbah Sheikh from The World of Poets on July 04, 2021:

Very well-researched and fascinating. Linda, Thank you for taking the time to create this beautiful hub. Superb, very great. I've learned a lot more about Salt bae from your article... Hats off!

Blessings and Love

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

How Almonds Moved From East to West

The migration began as early as the year 334 B.C. when Alexander III of Macedon and his army of 35,000 crossed the Dardanelles. (If you don't recognize his name, perhaps you know the gentleman as Alexander the Great).

Caravans began at Xi’an road, moving west along the Great Wall of China. Traversing the Pamir mountains they crossed present-day Afghanistan, and continued to the Levant and then to the Mediterranean Sea.

This is the story of the Silk Road, not a single highway but rather many east-west thoroughfares. Along the way, the travelers ate the fruits of the land and some stowed seeds in their pockets and packs. One of those seeds was the almond. And so the almond was spread from its native land in Asia, across the plains, and into Europe where it flourished in the climates of Italy and Spain.

In the 18th century, Franciscan monks from Spain established missions in California. That they might be self-sufficient, the monks introduced a wide variety of European fruits to the area, planting citrus, apples, peaches, grapes, figs, and (of course) almonds.

Monks, Bees, and Almonds in the 21st Century

Today a different community of monks tends to the almond trees of Central California. The monks of St. John Monastery in Manton, California (of the Orthodox Church of America), are beekeepers. In mid-summer blackberries and thistles provide nectar for the bees; in August and September, the sap of the incense cedar keeps the colony happy. In the winter months, they are fed sugar water and protein patties to renew their strength.

But in early spring the monks transport their 50 hives, each weighing 100 pounds, to the almond orchards. Almond growers rent the use of the hives. As a result, the trees are pollinated, the bees are fed, and the brothers of the monastery have a source of income. It's a win-win-win.

Almond Production in the United States

One million acres of land in the California Central Valley are devoted exclusively to the production and harvest of six almond varieties. The pollination of the trees is itself a massive undertaking; 1.4 million hives are trucked to the almond fields. The decline of bee populations is severely imperiling the almond industry and in response, researchers are in the process of developing self-pollinating trees.

There is another, even more dire problem affecting the sustainability of the almond industry in California. The 21st century has been a period of persistent drought. Almonds require an extreme amount of water; it is estimated that a single almond requires 1.1 gallons of water.

World Almond Production in Tonnes, 2018

Trivia

• The almond is a member of the rose family and a close relative of the plum and the peach.
• California is the largest producer of almonds in the world.
• The Romans tossed almonds at newlyweds (instead of rice) as a fertility charm.
• Some believe that eating almonds before imbibing will prevent hangovers.
• Almonds are one of only two nuts mentioned in the Bible (the other is the pistachio).
• Almonds have a long shelf life because they are low in polyunsaturated fats.
• Chocolate manufacturers use 40 percent of the world’s almonds.
• A mix of almonds and dried sardines is a popular snack in Japan.
• It takes 1,000 pounds of almonds to make 1 pint of almond oil.

8 Sweet and Savory Recipes

Almond and Lemon Crusted Fish

Almond Crusted Chicken Bites

Almond Ricotta Cake

Almond Shortbread Bars

Easy Cinnamon Candied Almonds

Garlic Rosemary Meatballs

Homemade Almond Pasta

Spicy Parmesan Ranch Almonds

1. Almond and Lemon Crusted Fish

Fish need not be deep-fried and served with a side of chips. This almond and lemon crusted fish is oven-baked, making it a healthy and colorful alternative. The cooks at Eating Well suggest cod or halibut, but any mild white fish would work (I'm thinking tilapia).

Some reviewers commented that the amounts of dill and lemon were too much, and I agree. Omit the dill, use half of the lemon, and note that the recipe calls for kosher salt. If you are using table salt, you will want to use just 1/2 teaspoon.

2. Almond Crusted Chicken Bites

Chicken nuggets are a favorite of kids and adults alike, but unfortunately, they are also one of the most heavily processed foods we put on our plates. They are so very tasty but so unhealthy. But you can make your own, like these almond crusted chicken bites. They are made from bite-sized cuts of real boneless chicken, not minced meat and fat mixed with starches. Taylor coats them with one of my favorite snacks, smokehouse almonds. If you cannot find smokehouse (smoked) almonds at your grocery store, any lightly salted almond will do; simply add a teaspoon of smoked paprika to the coating.

These are oven-baked, not fried, so they're healthy, crunchy, and guilt-free.

3. Almond Ricotta Cake

This almond ricotta cake would be the perfect end-note for a traditional Italian-themed dinner. Ricotta makes the cake moist and tender. There's a triple-punch of almond flavor with finely chopped almonds and almond extract in the cake, and slivered almonds on top. Be sure to cream the eggs/ricotta mixture thoroughly in insure that the cake batter is light and fluffy.

4. Almond Shortbread Bars

I am not a great fan of sweets unless the sweet happens to be shortbread; I'm a sucker for that buttery crust. This recipe makes a generous 9x13-inch pan of blondies and features almonds in every bite. If you are feeling a tad ambitious (or smug about your culinary superpowers) follow the link to Sue's recipe for making your own almond paste.

5. Easy Cinnamon Candied Almonds

Almonds can be a nutritious snack, and these cinnamon candied nuts take only 10 minutes of cooking time. They would make wonderful gifts at Christmastime.

6. Garlic Rosemary Meatballs

These garlic rosemary meatballs will fit just about any diet plan—they're Whole 30, Paleo, gluten-free, grain-free, Keto, low-carb, and dairy-free. Most meatball recipes include bread crumbs as a binder and to prevent the meatballs from being too dense. Nicole uses almond meal (finely ground almonds). They bake in the oven with whole garlic cloves and sprigs of fresh rosemary. Your house will smell wonderful. Just add a side salad or vegetables for a complete meal.

7. Homemade Almond Pasta

I have a membership to one of those warehouse retail stores. I'm frugal to a fault and love a good bargain. I'm luckier than most—we have a large freezer and a walk-in pantry, so I'm blessed to be able to take advantage of bulk food purchases.

After a recent trip to the "unnamed" warehouse, I came home with a massive bag of sliced almonds. I made green beans almondine, I baked cakes and cookies, I breaded chicken, and there were still almonds to spare. What to do?

I donned my thinking cap and came up with this recipe for homemade almond pasta. A word of caution (or restraint)—don't drown these nutty noodles in red sauce. Doing so covers over their wonderful flavor. I would suggest just a simple browned butter, or a fruity extra-virgin olive oil to allow the flavor of the almonds to shine through.

8. Spicy Parmesan Ranch Almonds

I presented a recipe for cinnamon-sugar almonds for those of you with a sweet tooth, but I prefer a salty savory snack. These spicy Parmesan ranch almonds are so very easy; simply roast them in a slow oven. The hardest part is waiting for them to cool before you eat them.

Sources

• Almonds.com
• Travel China Guide
• Ancient History Encyclopedia
• Britannica.com
• Wikipedia
• Food Reference.com
• Nuts for Almonds
• Diocese of the West

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on July 04, 2021:

Thank you Rosina for your kind words. As I mentioned to Flourish in response to her comments, if you make the almond pasta, don't bury it under traditional spaghetti (red tomato) sauce. Find a good quality olive oil and perhaps some fresh basil--that is enough.

Rosina S Khan on July 04, 2021:

Delicious, mouth-watering recipes, Linda. We have plenty of almonds in stock at home because my sister who lives in the US has recently been here and gifted them to us bountifully. I would like to try Homemade Almond Pasta. I liked the interesting history of almonds as well. All in all, a helpful and spellbinding article!

Linda Lum (author) from Washington State, USA on July 01, 2021:

I don't know about coconut (and don't want to chance it). We don't have hemp unless you go to a really pricey store. Oat would work (and it's our flour of choice), but also out here hugely expensive.

Doris James MizBejabbers from Beautiful South on July 01, 2021:

I don't care for rice milk either. When I first found out about my dairy allergy, I had a choice of either rice or soy milk. Rice milk is thin and watery and soy gives me a migraine, so I was thankful when the other milks came on the market. There is a big variety now. Has he tried any of them like coconut, oat, hemp or any of the several others I can't think of right now? Personally I don't like coconut or oat milk, but I haven't tried hemp.

BTW is coconut considered a tree nut?

Linda Lum (author) from Washington State, USA on June 30, 2021:

MizB it's always a good day when I hear from you. I'm glad you've found a plant-based milk that you like. My Godson is allergic to tree nuts, and his little brother can't do fairy, do it's rice milk around here (...I'm not a fan.)

Ok, you've convinced me--you and a hundred others, that I need to expound on the health benefits of almonds. There WILL be an update.

Doris James MizBejabbers from Beautiful South on June 30, 2021:

Linda, I’m a historian at heart, so I loved your history lesson. However, I do think that calling Alexander the Great a gentleman is stretching history just a bit, don’tcha think? LOL

Seriously, the almond definitely has its place in my house, especially almond flour and almond milk. I’ve found a store brand of almond milk that tastes just like real cow juice (Simple Truth Original), and I’m addicted to it. I really want to try the candied almond recipe (The meatballs are next). I make candied pecans for my granddaughter every Christmas, and I think she and I both will love them. I have to thank a coworker friend for introducing me to the health benefits of almonds. I’m glad this article showed up in my feed.

Linda Lum (author) from Washington State, USA on June 30, 2021:

Shauna, that frittata sounds great (my favorite foods). Make enough for two and I'll be right over.

You and others have left so many great comments full of information on the health benefits of almonds--I think there's enough for an Almonds Part 2. At the very least, I need to write one more section.

The almond pasta has such a unique flavor, I wouldn't bury it under a red pasta sauce. I drizzled on a really good quality olive oil, some fresh basil, and a dusting of pecorino romano. Since it's so hot, I'm thinking if I prepared it today, I'd serve it cold (or room temperature) with a drizzle of olive oil and some smoked salmon on top. Maybe some Kalamata olives and capers.

Shauna L Bowling from Central Florida on June 30, 2021:

Linda, thanks for the wonderfully written history of the wonderful almond. Very enlightening!

I always have raw, unsalted almonds on hand. They're a natural, effective panacea for heartburn. Just five or six almonds will do the trick with nearly immediate results.

These recipes all look so good, especially your almond noodle recipe. However, I don't have a pasta machine, nor the patience (and elbow grease) to make the dough. I'd love to taste it, though. What did you top/serve them with?

You've made me hungry - again, Sis! Time to heat up my asparagus, Gruyere frittata! Maybe I'll follow it with some almonds for good measure.

Chow!

Linda Lum (author) from Washington State, USA on June 29, 2021:

Thank you kiwi berry. I think this is the first time you have left a comment on one of my articles. If you are new to Hubs Pages, welcome!

kiwi berry on June 29, 2021:

Hi. This is an interesting article good job.

Linda Lum (author) from Washington State, USA on June 29, 2021:

Denise, I'm so glad you were able to find this article. Your experience with those pesky squirrels sounds very much like my life here, but it's hazelnuts (filberts) in place of the almonds.

Denise McGill from Fresno CA on June 29, 2021:

Living in the great Central Valley of California, I am surrounded by almonds. In early February, they are the first signs of spring, blooming everywhere. Many people have them in their yards as well as in orchards. The smaller almonds are used for feed for the cows (unhulled). I have a broccoli madness recipe that calls for slivered almonds and hemp hearts, yum. At one point, we lived out in the country near open fields of cows where there were plenty of ground squirrels. They would run up into the yard and strip the almonds off the trees even before they were ripe. That was annoying. Thanks for the history lesson.

Blessings,

Denise

Linda Lum (author) from Washington State, USA on June 29, 2021:

And you did it again too, Audrey. You brightened my day. Take care and stay cool.

Audrey Hunt from Idyllwild Ca. on June 28, 2021:

Oh, yummy! Your recipe for Lemon Crusted Fish sound so delicious. I'll be using it for a special dinner when my niece comes to visit next week. I love the information on almonds too. You did it again, Linda. Thanks.

Linda Lum (author) from Washington State, USA on June 28, 2021:

I love tilapia but haven't had it in several years. Rutabaga is highly overrated

FlourishAnyway from USA on June 28, 2021:

My daughter needed that fish recipe tonight. Her heart is in the right place but she tries odd recipes and tonight it was tilapia tacos and a side dish of rudabagas. Never had either.

Linda Lum (author) from Washington State, USA on June 28, 2021:

Roslin, I had not heard of using almonds to quell one's appetite. They are very nutritious, so perhaps they leave you feeling full? Perhaps I should add those to my daily diet. Thank you for commenting.

Linda Lum (author) from Washington State, USA on June 28, 2021:

Adrienne, I too love the aroma of almonds; it reminds me of cherries. Thank you for letting me know about the missing link. I have corrected that part of the article.

Adrienne Farricelli on June 28, 2021:

My grandma used to make candied almonds and I still remember the smell of the kitchen on those days. Thanks for sharing all these delightful almond-based recipes!

Adrienne Farricelli on June 28, 2021:

Almonds are very popular at my home. We use almond flour to make pancakes, waffles and muffins. I love all desserts made with almonds. The almond ricotta cake you posted sounds delicious. The almond shortbread is something I would love to try too, but I don't see the link for that recipe though.

Linda Lum (author) from Washington State, USA on June 28, 2021:

Chitrangada, you have made my day. What a lovely comment. Thank you for your kind words. Perhaps I should insert a paragraph on the health benefits of almonds as you and several others have mentioned that.

Chitrangada Sharan from New Delhi, India on June 28, 2021:

Excellent information about almonds, it’s history, and how it reached from east to west. An interesting read indeed.

Almonds are regular in my home, all due to it’s multiple health benefits. We soak them in water for sometime, before eating it.

Indian desserts and sweets are incomplete without almonds.

Thanks for sharing the interesting almond recipes too. As always, an article full of information and very well researched and presented.

Have a great week ahead. Thank you.

Rozlin from UAE on June 27, 2021:

Hi, Linda. This is a very interesting and informative article on almonds. I love almonds too. I used to soak 3 to 4 almonds overnight, and peel it in the morning, have it on empty stomach. This helps weight loss. Almonds are packed with lots of nutrition. They are beneficial to growing children. I enjoyed reading the history of almonds, learnt a lot from your hub. Thanks for sharing.

Stay safe and happy.

Blessings and Much Love!!

Linda Lum (author) from Washington State, USA on June 27, 2021:

Dora, I am so sorry to hear that you are in lockdown. I pray for the day this is no more than a vague memory. I appreciate your kind words and support.

Linda Lum (author) from Washington State, USA on June 27, 2021:

EK, I am so happy to hear from you. Thank you for your kind words.

EK Jadoon from Abbottabad Pakistan on June 27, 2021:

I always feel satisfied after reading your hubs. I have learned first time that how almonds moved from east to west. Thanks for sharing about Almonds.

Stay safe and healthy...

Dora Weithers from The Caribbean on June 27, 2021:

Linda, thanks for the very interesting facts about almonds. As for the recipes, they all look so good. My country is on lockdown because of a Covid breakout. It's a good time to experiment with Almond and Lemon-Crusted Fish and Almond Shortbread Bars, among others. Thank you.

Misbah Sheikh from The World of Poets on June 27, 2021:

Oh, Stay safe and keep yourself hydrated. Many Blessings to you, dear friend

Linda Lum (author) from Washington State, USA on June 27, 2021:

Dear Misbah, I am always happy to receive your comments. Yes, almonds are very much present in the Middle Eastern diet--a definite health food.

Thank you for your kind words. Tomorrow will be a very challenging day; our temperature is forecast to reach 111 degrees F (44 C) which is record breaking. I will NOT venture outside.

Misbah Sheikh from The World of Poets on June 27, 2021:

Linda, This article on almonds is very interesting. All of the recipes are delicious, and the history is fascinating. I enjoyed reading your article and learned a lot from it. Eating Almonds are said to be very beneficial for memory and mental health . Many school going children in Pakistan eat almonds with honey on an empty stomach. I love eating almonds. Thank you so much for sharing. Stay safe and healthy!

Many Blessings to you, dear friend

Linda Lum (author) from Washington State, USA on June 27, 2021:

Oh my Bill. If they used half that energy to do something good, think of what could be accomplished.

Bill Holland from Olympia, WA on June 27, 2021:

Driving back from Oregon a couple years ago, I learned all about the almond industry on NPR. I was fascinated to learn about the relationship between bees and almond trees. Evidently the theft of beehives is a billion dollar crime industry in California. All news to me, and fascinating for sure. Leave it to the criminals to make money off of nature.

Linda Lum (author) from Washington State, USA on June 27, 2021:

Thank you Rawan. Appreciated.

Rawan Osama from Egypt on June 27, 2021:

Well written thanks for sharing

Linda Lum (author) from Washington State, USA on June 27, 2021:

Thank you so much Peggy. I hope you are finding a way to stay cool. The forecast for my corner of the world is 111 tomorrow.

Linda Lum (author) from Washington State, USA on June 27, 2021:

Pamela, I am sorry to hear about your allergy. I understand; my Godson is highly allergic to all tree nuts and peanuts.

I'm quite certain you could substitute any other nut of your liking for almond nds in the cooking recipes. Please write to me if you would like some help in adjusting recipes.

Linda Lum (author) from Washington State, USA on June 27, 2021:

Manatita, it is so good to hear from you. Yes, almonds are quite nutritious. I'm glad you can include them in your diet.

Peggy Woods from Houston, Texas on June 27, 2021:

That is an interesting history of how almonds were spread around the world. Those are also some good-sounding recipes. Thanks!

Pamela Oglesby from Sunny Florida on June 27, 2021:

The history of almonds is fascinating. I would have never thought of eating almonds and dried sardines. This is such an interesting article, Linda.

Unfortunately, I am very allergic to almonds, so maybe I could substitute som other type of nut for these delicious recipe.

I had an allergy test decades ago where they do tiny injections up and down your arms and I had more swelling from almonds than anything else, unfortunately. So, Linda, I do appreciate learning more about almonds even if I can't eat them.

Have a wonderful week!

manatita44 from london on June 27, 2021:

Some useful facts about the almond and its use in puddings/desserts. It is one of the few nuts that I tolerate well and I believe that it is rich in proteins. I use the milk regularly. There's now an activated almond and coconut milk also. Very nutritious. Peace.

Linda explores food trends, celebrity chefs, and great places to eat.

"Boeuf bourguignon is one of the most delicious beef stews concocted by man.”

— Julia Child, Mastering the Art of French Cooking

What Makes a Chef Famous?

There are good chefs, great chefs, and chefs who are known not only by how they cook but are acknowledged, remembered, and immortalized for a "signature dish," a meal synonymous with its master chef.

Today we'll discuss Julia Child and how she created boeuf Bourguignon.

A Brief Biography of Julia Child

In 1963 television viewers were introduced to a new personality—a robust woman over six feet tall with a warbly sing-song voice, a down-to-earth personality, and a flair for making even the most complex French dish seem easy to achieve. Julia Child had a broadcast career of four decades; she authored more than one dozen cookbooks, and she received a Peabody and numerous Daytime Emmy awards, but none of those goals were on her list when she was a young girl in Pasadena, California.

Julia grew up in a well-to-do home (her father was a Princeton graduate and successful real estate investor; her mother was an heiress to a paper company). Family meals were prepared by a cook, and Julia had little to no interest in the kitchen.

However, that changed with her marriage to Paul Childs. An artist and a poet with a sophisticated palate, Paul Childs met Julia at the OSS (Office of Strategic Services) where they worked during World War II. In 1948 he joined the United States Foreign Service and so Mr. and Mrs. Child moved to Paris, France. Julia's first meal there was an epiphany. She described the sole meunière as "an opening up of the soul and spirit for me." Fine foods and cooking became her passion and in 1951 she graduated from the Cordon Bleu cooking school in Paris.

Julia then joined a women’s cooking club, and it was there that she met Louisette Bertholle and Simone Beck. Louisette and Simone were in the midst of writing a French cookbook for the American audience and recognized that Julia could help make their book more appealing to Americans.

Mastering the Art of French Cooking was published by Alfred A. Knopf in 1961, and the 726-page cookbook quickly became a best seller. A year later Julia and her two co-authors appeared on a book review show on WGBH-TV, Boston (now a PBS affiliate). With her delightful personality and cheery enthusiasm, she was a natural in front of the camera. The French Chef television show debuted on February 11, 1963, and was an immediate success. And that was just the beginning.

The Story of Boeuf Bourguignon

In stark contrast to the privileged upbringing of Julia Child is the humble beginnings of the beef burgundy stew (also known as Boeuf Bourguignon). The practice of simmering tough cuts of meat in cheap wine to create a stew dates back to the Middle Ages; but back then the wine was used not just to tenderize an otherwise unsalvageable hunk of meat, it was also a means of covering up the taste and smell of food that was perhaps well past its prime. Cabbage, onions, and root vegetables provided the bulk of the meal.

In 1903 Auguste Escoffier, the French culinary genius, re-invented the beef stew. With the addition of a good-quality wine, savory herbs, and mushrooms, he elevated it from bourgeois fare to haute cuisine.

Main Components of Boeuf Bourguignon

There are four main components of this dish: beef, wine, mushrooms, and herbs/seasonings.

Beef

This is not the place for tenderloin or a prime rib of beef. You want meat that can handle long cooking and still hold together. Pieces from the round are good, but Julia prefers the chuck. It has an excellent beefy flavor and is usually less expensive than the round.

Wine

Did you know that:

• Burgundy is a wine region in France
• Red burgundy is made in the eastern Burgundy region of France using Pinot Noir grapes. Yes, red Burgundy is just Pinot Noir with a sassy ruby glint.

What makes Burgundy so special, what sets it apart from any other wine region is its “terroir.” Maybe you’ve heard someone wax poetic when describing a wine’s “sense of place." This interpretation of how a wine translates geology, weather, and other factors known as terroir is everything in Burgundy. Of course, this is true. We know this of chocolate and of coffee beans. Every nuance of climate—the elevation, the geologic composition of the soil, the soil nutrients, the minerals in the rain or irrigation water, and even the atmosphere all play a part in the unique flavors of the foods we eat.

Herbs and Seasonings

• Tomato paste: Tomato paste is a thick concentrate of tomatoes, cooked down to evaporate most of the water. It thickens, colors, and intensifies the meaty flavor of the liquid in which the beef has been simmered.
• Thyme: Thyme is not meant to be the star of the show. As a member of the mint family, it might overwhelm in a solo performance. But, when paired with onion, garlic, parsley, or other herbs, it lends subtle warmth and complexity to dishes that would otherwise have just a single note.
• Garlic: This member of the allium (onion) family is a simple herb with a complex personality. It can be sweet and mellow or sharp and pungent depending on how it is used in a dish. The low, slow simmer in the oven tames garlic's fire, making it sweet and mellow.
• Bay leaf: Sniff a crushed bay leaf and you might shrug your shoulders are say "why bother?" But something magical happens when you steep it in hot liquid. Bay leaf isn't a bold flavor—it doesn't beat a drum or shout from the rooftops. It's a subtle minty flavor (some have compared it to menthol or Christmas tree pine). It imparts a slight bitterness that balances the heavy flavors in soups and stews. You might not taste its whisper, but you will miss bay if you leave it out.

Mushrooms

Although edible mushrooms have been gathered for many centuries, it was the French who can be credited with the successful domestication of the Champignons de Paris. In 1600, renowned agriculturist Olivier de Serres proposed that some mushrooms might be cultivated; in 1678 French botanist Jean Marchant demonstrated that mushrooms could indeed be raised by transferring the thin filaments that spread underground into a receptive compost and thus repropagate. In time it was discovered that the dark moist environment of caves was even more conducive to mushroom growth, so old stone quarries were converted to mushroom farms.

Julia Child's Boeuf Bourguignon Recipe

It seems that every “authentic” recipe for Julia’s Boeuf Bourguignon begins with bacon, prosciutto, or some other form of smoked pork. I won’t argue that bacon adds another level of flavor, but it’s not a part of Julia’s original recipe. Here is my interpretation of the dish as Julia presented it on her television show.

Ingredients

For the beef:

• 3 pounds of beef chuck cut in large chunks
• 3 tablespoons olive oil or peanut oil
• 3 cups Burgundy wine
• 2 cups beef stock
• 1 tablespoon tomato paste
• 1/2 teaspoon dry thyme
• 1 bay leaf
• 1 large clove garlic
• 1/2 teaspoon salt
• 3 tablespoons flour
• 2 tablespoons softened butter

For the braised onions:

• Small pearl onions (about 24)
• 1 tablespoon unsalted butter
• 1/2 teaspoon salt

For the braised mushrooms

• 3 cups quartered crimini mushrooms (include stems)
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter

Instructions

For the beef:

1. Preheat the oven to 325°F.
2. Heat the olive oil in a large saute pan over high heat. Blot the beef chuck with paper towels to dry it thoroughly. Damp meat will not brown properly. Place the beef chunks in the pan and cook for about 5 minutes, turning occasionally, until all sides of the beef are well-browned. Don't crowd the pan. If necessary, brown the beef in several batches; you want it to sear, not steam.
3. Remove the browned beef to an oven-safe baking dish with a lid. A Dutch oven is perfect for this.
4. Deglaze the pan with the wine; stir and scrape the bottom of the pan to release those yummy bits from the bottom of the pan—they add tons of flavor. Next, stir in the beef broth.
5. Bring to a boil; stir in the tomato paste, thyme, bay leaf, garlic, and salt. Pour over the beef in the Dutch oven. Cover and place in the preheated oven. It should take 3-4 hours for the beef to become tender.

For the braised onions:

1. While the beef is simmering in the oven, you have time to work on the onions. To easily remove the skins, Julia plunges them into a pan of boiling water. Here's a short video to show you how to do it.
2. When the skins are removed, return the onions to the saucepan. Add enough water to cover. Add the butter and salt. Cover and simmer for about 25 minutes, or until easily pierced with a knife. They will be tender but should still hold their shape.

For the braised mushrooms:

1. Julia washes her mushrooms, but I prefer to simply brush off any dust/dirt with a damp paper towel. Remove just a scant amount of the stem end and then chop your mushrooms. Cut off the stems and cut them into two or three pieces (Julia uses a bias cut). Cut the caps into quarters.
2. Over medium-high heat, add the olive oil and butter to a large saute pan. You will know that the pan is hot enough when the butter stops foaming. Add the prepared mushrooms and cook, stirring, until they give off their liquid and begin the brown, about 2-3 minutes.

To complete the dish:

1. Drain the liquid off of the braised meat. (Julia uses a colander to separate the meat from the braising liquid). Return the liquid to the Dutch oven. You should have about 2 1/2 cups of liquid. Skim off any grease with a spoon. Taste for seasoning and add salt and pepper as needed.
2. Cream together the flour and softened butter to make a paste. (This is a beurre manié). Whisk into the braising liquid. When thoroughly absorbed return the Dutch oven to the stovetop. Bring briefly to a boil and the sauce will thicken.
3. Add the sauteed mushrooms and onions into the Dutch oven with the beef. Pour the sauce on top and stir to blend the flavors together.
4. Serve with steamed potatoes and a green salad, just like Julia.

Bon Appetit!

Watch Julia Child Make Her Famous Boeuf Bourguignon

Sources

• Taste of Home
• Wikipedia
• Insider
• Vine Pair
• Last Bottle Wines Blog

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on June 22, 2021:

Dear Doris, I'm so glad you found me (and find me worthy of the hunt). Yes, this dish is one I'll be putting aside until the cold weather returns. Not that I'm complaining, but the forecast calls for triple digits this weekend and in the Pacific NW that's simply unheard of!

Doris James MizBejabbers from Beautiful South on June 22, 2021:

So glad I found you today. I've been having to search my feeds for my favorite writers on HP because I've had to turn off notifications. My husband, Larry, is a real fan of Julia Child's. I'm going to have to introduce him to this recipe and get him to make it for us -- this fall when the weather cools off. It looks like one we'll both enjoy. I have a recipe for a pseudo dish like this with mushrooms that I enjoy. Larry is the real cook, but you know that I like to experiment with gluten free dishes. Glad you and Julia graced my computer screen this week.

Linda Lum (author) from Washington State, USA on June 21, 2021:

Denise, if you enjoy watching movies you might look for "Julie & Julia." It's the (kinda sorta true) story of a young woman who wrote a blog about her experience of cooking every one of Julia Child's recipes in her French Cooking book. Meryl Streep played the part of Julia Child as the writer/director switched us back and forth between the two stories (one of the current day Julie and one of the Julia just starting out in her married life and career). I loved Julia, hated Julie.

Denise McGill from Fresno CA on June 21, 2021:

A lovely biography. I learned something new. I had no idea she lived in Paris. She certainly had a distinctive voice.

Blessings,

Denise

Linda Lum (author) from Washington State, USA on June 21, 2021:

Shauna, I'll bet many (most) people assume she came from France. Oh yes, that dish is very good indeed, but I won't be making it any time soon. We're having a heat wave.

Shauna L Bowling from Central Florida on June 21, 2021:

Linda, I grew up watching Julia Child. I had no idea she originally hailed from California. I also didn't know she came from a well-to-do family. I always learn something from your articles.

I can almost smell this dish. The photo is beautiful!

Linda Lum (author) from Washington State, USA on June 21, 2021:

Rozlin I am glad that you enjoyed my article. Blessings to you.

Linda Lum (author) from Washington State, USA on June 21, 2021:

Misbah, I am always looking for new people and/or topics of which to write to yes, I will certainly look into this. Thank you so much.

Linda Lum (author) from Washington State, USA on June 21, 2021:

Thank you Bill. That's my favorite part of writing. No onions? Well, OK just for you.

Linda Lum (author) from Washington State, USA on June 21, 2021:

John, it is quite a production, isn't it? But, it can be broken down into several steps and cooked over the course of several days.

Rozlin from UAE on June 20, 2021:

Hi, Linda. This is a very interesting and informative article on Julia child and her recipe. I learnt a lot from your hub. Thanks for sharing.

Blessings

Misbah Sheikh from The World of Poets on June 20, 2021:

Linda, It’s fun, interesting and informative read as always. You can definitely turn any topic to an interesting read. I enjoyed learning about Julia Child and Boeuf Bourguignon. I knew nothing about her before. Today I actually want to make you a request to write an article about Nusret Gokce also known as “Salt Bae”. I think you haven’t written anything about him. And who can do it better than you.

Check this link: https://www.youtube.com/watch?v=A__6QyhqdZA

I hope you will find it interesting. Take care and stay safe

Many Blessings and Love

Bill Holland from Olympia, WA on June 20, 2021:

Cool history. I always enjoy that part of your food articles. As for this stew....sure, why not. I don't do onions, so we can leave those out, but I'm always up for a good stew, no matter what its name is. :) Stay cool, my friend.

John Hansen from Queensland Australia on June 20, 2021:

An enjoyable and interesting article, Linda. Thank you for sharing this wonderful recipe which I will be sure to try. I have had Boeuf Bourguignon before but wasn’t the classic recipe and a lot of shortcuts were taken lol. I hadn’t seen Julia Childs for a long time so thanks for that.

Linda Lum (author) from Washington State, USA on June 20, 2021:

Pamela, Julia Child had quite an interesting life; I'm certain I would have liked her as a friend. She had a real gutsy, let's-make-this-work attitude.

As for the humor, I write like a talk. I KNOW you could pull this off. Your words are always encouraging. Thank you, dear friend.

Pamela Oglesby from Sunny Florida on June 20, 2021:

I have watched Julia Child on TV, but I really knew nothing about her background, which is very interesting.

I love how you always use a bit of humor in your writing. This was such an interesting article. I think even I could cook this scrumptious dish.

Thank you for this recipe with all of the excellent directions. I also enjoyed reading every word your wrote, Linda.

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

Who Invented Egg Salad?

The sandwich of my youth, the one I loved even more than peanut butter and jelly, was Mom's egg salad. It was a no-frills, nothing fancy, simple meal of the most basic of ingredients—sliced white bread, hard-cooked eggs, a dash of salt and pepper, and (the most exotic ingredient of it all), a dollop of Best Foods Real Mayonnaise.

Comfort food.

No one knows for sure who invented the egg salad, or when it came to be, but most food historians place it somewhere in the mid-19th century. The first recipe in print seems to be in the 1896 edition of The Boston Cooking-School Cook Book, by Fannie Farmer.

Our On-Again, Off-Again Relationship With the Egg

Do you remember when eggs were the basis for a "good, solid breakfast?" They were considered wholesome and healthy—and most of us had chickens in the back yard, so fresh eggs were always available.

Then, about 40 years ago, we started talking about cholesterol. Fat was "bad" and fiber was "good." With more than a bit of sadness, we gave up our whole milk, fresh butter, creamy cheeses, and (worst of all), eggs. Overnight our typical 'start of the day' had become poison. And those who simply could not exist without eggs discarded the yolks and prepared scrambled eggs with the whites-only (and a touch of canola oil in a nonstick pan).

Oh, the horror!

But Then Eggs Hired a New Public Relations Firm

Now (thankfully) the tide has turned. Nutritionists now recognize that the dietary cholesterol found in eggs does not contribute to high blood cholesterol levels. The typical American diet, which includes lots of animal products (meat) can (and often does) increase blood cholesterol levels, but it's the saturated fats in those animal products that are the real culprit.

In contrast, eggs are low in saturated fat—and they contain important nutrients. We now know that eggs are safe to eat and (Grandma was right) an important part of our diets.

How to Prepare Easy-to-Peel Hard-Cooked Eggs

First, you need to prepare your eggs so that they will be easy to peel. Here's how:

• Grasp a pin (I use a bulletin board push-pin).
• Use the pin to make a "pin-sized" hole in the large end of each egg. You will need to hold the egg in your hand. Trust me on this. If you attempt to push the pin into the end of the egg while balancing it on a hard surface it WILL crack.
• You don't need a large hole, just a pinprick that goes through the shell into the egg.

Next, bring a saucepan (with a lid) of water to a boil over high heat. There should be enough water to cover and have about one inch of water above the eggs. Don't use a pan that's too small. You want the eggs in one layer, not piled on top of one another.

When the water is boiling gently, lower the eggs into the water. I use a large slotted spoon to do this. Cover and remove from the heat. Let sit undisturbed (no peeking) for 13 minutes. Transfer eggs to a cold water bath (a bowl filled with ice and water) and allow them to cool completely.

The Perfect Egg Salad

Ingredients

• 6 hard-cooked eggs, cooled and peeled
• 1/4 cup mayonnaise
• 2 teaspoons Dijon mustard
• Freshly ground black pepper and Kosher salt to taste

Instructions

1. Slice the eggs in half; pop the yolks out of the whites. Place the yolks in one bowl and the whites in a separate bowl.
2. Mince the whites. I use a potato masher to cut the whites into small pieces (pieces, not a smooshy mess.
3. Add the remaining ingredients to the bowl with the yolks. Mash and smash until it's all smooth and creamy. Stir the minced whites into the yolks/mayonnaise mixture.

My mom never used Dijon mustard in egg salad (I doubt she had even heard of Dijon). But I think the recipe needs a little acid to cut the richness of the yolks.

By the way, I know that some of you like (demand) a bit of crunch in your sandwich and/or the "bite" of raw onion. If that's your thing, feel free to add in 1 small stalk of celery (finely diced) and/or 2 tablespoons of minced onion.

1. Avocado Egg Salad

Our first spin-off recipe uses avocados (and a touch of Greek yogurt) in place of the traditional mayonnaise. Avocados are not only rich and creamy but add a nutritious boost of potassium and heart-healthy monounsaturated fatty acids. Plan on using this avocado egg salad the same day you make it.

2. Avocado Chicken Egg Salad

This avocado-chicken egg salad is loaded with flavor and texture with the inclusion of extra goodies (corn, bacon, red onion) and a tangy lemon-dill dressing. Unlike the above recipe, I won't make any comment about leftovers, because there will be none.

3. Bacon Ranch Egg Salad

Bacon lovers, this one's for you. This bacon ranch egg salad pairs crispy, crunchy bacon with creamy eggs. Shredded cheddar cheese and dry ranch salad dressing mix are easy flavor additions.

4. Cobb Egg Salad

More and more flavor—all the flavors we associate with the Cobb salad are packed in this Cobb egg salad. There's egg (of course), bacon, two types of cheese, arugula, and even grape tomatoes. It's a full meal in a bowl or bun.

5. Curried Egg Salad

Curried egg salad takes a flavorful, spiced spin on this classic dish. It’s the perfect combination of creamy and crunchy, with a hint of curry heat. Grated carrots add crunch, color, and a bit of sweetness to contrast with the warm curry spices.

6. Deviled Egg Salad

My daughter says she doesn't like eggs; fried, poached, scrambled, baked—she turns her nose up at every one. There's one exception—she loves deviled eggs. If you like the tangy deviled eggs flavored with dill pickle, vinegar, and spices, this deviled egg salad will be one of your favorites in this article.

In case you were wondering, “deviled" is a culinary term dating back to the 1700s. It means cooking something with lots and lots of hot and spicy condiments and seasonings.

7. Shrimp Egg Salad

This is an ideal warm-weather light meal. Shrimp egg salad is a wonderful contrast of tastes and textures. Sweet, briny shrimp are the perfect counterpoint to the sharp tang of onions, lemon, and garlic.

8. Tuna Egg Salad

Tuna egg salad is a classic that never seems to get old. Simple, familiar, yet oh-so-satisfying, this recipe comes fully loaded with tuna, hard-boiled eggs, celery, and dill pickles, all tossed together in a creamy, zingy dressing. It’s all the savory goodness you know and love about old-fashioned tuna salad!

9. Vegan (Smashed Chickpea) "Egg" Salad

Chickpeas (also known as garbanzo beans) aren't just for making hummus. These little legumes are a nutritional powerhouse, a rich source of vitamins, fiber, minerals, and plant-based protein.

This chickpea "egg" salad is great as a filling for sandwiches or wraps, as a spread on crackers, or eaten straight from the bowl.

10. Vegan (Tofu) "Egg" Salad

This cholesterol-free, tofu-based "egg" salad is perfect for those summer days when it's simply too hot to cook. You don't even have to boil water.

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on June 18, 2021:

Rachael, what a great story. I think you put the best ingredient (love) in those sandwiches.

Rachel L Alba from Every Day Cooking and Baking on June 18, 2021:

Hi Carb Diva. I love all of these recipes. One of my husbands favorite sandwiches is egg salad. When he was working as a fireman, I used to make them and bring a bunch of them to the fire house and all of the firemen loved them. I wish I would have thought of making them more interesting like these, I'm sure they would have loved them also. Thanks for sharing your recipes.

Linda Lum (author) from Washington State, USA on June 15, 2021:

Thank you Brenda. Egg salad is such a great foundation. As you can see there are so many possibilities.

BRENDA ARLEDGE from Washington Court House on June 15, 2021:

I'm not much for egg salad but you have a few interesting recipes that might be worth a try.

I have never known to use a pin on an egg before boiling it.

Great tip.

Denise McGill from Fresno CA on June 15, 2021:

I just tried the chickpea egg salad and I really like it, better than the tofu version. Thanks.

Blessings,

Denise

Linda Lum (author) from Washington State, USA on June 15, 2021:

Flourish, I guess I'm the only one who doesn't want my egg salad to "crunch." But I like your idea about using pickle juice and dry mustard. The pin trick has never failed me.

FlourishAnyway from USA on June 15, 2021:

What an incredible variety! I usually add celery for crunch and several spoonfuls of pickle juice in lieu of any salt, then instead of dijon mustard, I add a few good dashes of the mustard spice from the cabinet. I like your tip on preparing hard boiled eggs.

Linda Lum (author) from Washington State, USA on June 14, 2021:

Peggy, thanks for your kindness and words. I want to make all of them LOL.

Peggy Woods from Houston, Texas on June 14, 2021:

There are many good-sounding egg salad recipes here. I always add minced celery to ours for the crunch factor.

Linda Lum (author) from Washington State, USA on June 14, 2021:

Denise, I prefer the chickpea--I hope you'll give it a try.

Denise McGill from Fresno CA on June 14, 2021:

I've tried the tofu egg salad but not the chickpea egg salad recipe. Now I will have to try it and see if it suits me. Thanks so much for including those. My family used to love egg salad sandwiches, especially after Easter will all the hard-cooked eggs around.

Blessings,

Denise

Linda Lum (author) from Washington State, USA on June 14, 2021:

Hi Shauna, I love eggs any way, but egg salad is so easy, I thought I'd share. Yes, I always put eggs in my potato salad. I wrote about deviled eggs a few months ago. I'll send the link to you.

Linda Lum (author) from Washington State, USA on June 14, 2021:

Thank you Chitrangada. I think in every culture, every place, people eat eggs. I hope your children will enjoy these recipes.

Shauna L Bowling from Central Florida on June 14, 2021:

Sis, as you know, I love eggs. Egg salad is such a comforting dish. I put chopped celery, green pepper, and radishes in mine with salt, pepper, fresh dill and just enough mayo to hold it together. I don't separate the whites from the yolks. I use an egg slicer to slice lengthwise, then horizontally to get diced eggs. I love it on crackers or whole grain bread.

And I always put eggs in my tuna salad. To me, it's just not tuna salad without them. I put them in potato salad, too.

The chicken egg salad looks yummy. I think I'll have to try that recipe.

Deviled eggs? Yes, please!

Chitrangada Sharan from New Delhi, India on June 14, 2021:

All delicious egg salad recipes. Eggs are perhaps the most popular comfort food, I can think of. My children love experimenting with egg recipes. I will share it with them.

As always, a very well written and well presented article, with nice pictures and details. Thank you for sharing and a wonderful week to you.

Linda Lum (author) from Washington State, USA on June 13, 2021:

Dora, there's no reason to eliminate eggs from your diet. Everything in moderation.

Linda Lum (author) from Washington State, USA on June 13, 2021:

Thank you John. Glad you were able to find me and comment before we went into y abyss.

Linda Lum (author) from Washington State, USA on June 13, 2021:

Thelma, avocado is such a mild, passive fruit. It plays well with friends, and really works well in egg salad. Not assertive, but helping where it does best.

Dora Weithers on June 13, 2021:

Was thinking of taking eggs off the menu. You've got me rethinking that. Some new ideas here are worth trying. Thank you..

John Hansen from Queensland Australia on June 13, 2021:

Eggs are among my favourite foods, and these egg salad recipes are wonderful. So much variety.

Rawan Osama from Egypt on June 13, 2021:

I enjoyed this recipe , thanks for sharing it

Thelma Alberts from Germany on June 13, 2021:

I love egg salad. I have not tried it yet with avocado. This is a good idea for me to make this egg salad. A perfect salad for summer. The photos make me hungry. Thank you for sharing.

Linda Lum (author) from Washington State, USA on June 13, 2021:

Thank you Pamela. Love to you

Linda Lum (author) from Washington State, USA on June 13, 2021:

Bill, I was keeping fingers crossed that you would like this one. I wrote it hoping that Summer would return. Do you promise?

Linda Lum (author) from Washington State, USA on June 13, 2021:

Misbah, this trick has never failed me. By the way, fresh eggs are more difficult to peel. Thank you for your comments; always kind, sweet, and generous.

Linda Lum (author) from Washington State, USA on June 13, 2021:

Rozlin, I'm glad you like the recipes. Blessings on your day

Pamela Oglesby from Sunny Florida on June 13, 2021:

My mother absolutely loved egg salad. You have so many wonderful recipes, and I wish she were still here to try some of them. Regardless, I do appreciate these recipes/ you have put together a splendid article for egg salad, Linda. Thank you.

Bill Holland from Olympia, WA on June 13, 2021:

Finally I can participate in one of these discussions. This is down-home comfort food to this boy. I love me some egg salad, the simpler the better, thus the first recipe is my instant favorite. I've had it with mustard and without; I prefer without, but just by a pinch. :) Thanks for writing about something I can relate to.

I hope you're staying dry. I promise, summer is coming.

Misbah Sheikh from The World of Poets on June 13, 2021:

Linda, I enjoyed reading this hub. Amazing trick for preparing a hard - boiled egg. Seriously I have never tried nor heard of this method. But I will try it. Whenever, I make hard- boiled eggs, I found them hard to peel. I like all the salads you mentioned but my favorites are Shrimp Egg Salad, Avocado Chicken Egg Salad and Tuna Egg Salad.

Thanks a lot for sharing

Love and Blessings

Rozlin from UAE on June 13, 2021:

Hi, Linda. This is a very interesting and informative article. I liked the recipes too. Thanks for sharing.

Blessings

Linda explores food trends, celebrity chefs, and great places to eat.

What Makes a Chef Famous?

There are good chefs, great chefs, and chefs who are known not only by how they cook but are acknowledged, remembered, and immortalized for a "signature dish," a meal synonymous with its master chef.

Today we'll discuss Chef Gordon Ramsay and how he creates his famous Beef Wellington.

A Brief Biography of Gordon Ramsay

Gordon Ramsay is an internationally known chef with a net worth of approximately $220 million dollars. He owns 48 restaurants throughout the world and has an equally successful career as a television personality and cookbook author. However, the glamorous lifestyle he enjoys today with wealth, fame, and loving family is far removed from the humble beginnings of his youth.

Gordon was born in Scotland, the second of four children. From the age of five he was raised in Stratford-upon-Avon. Gordon’s father held (and lost) many jobs due to his alcoholism and as a result, the family relocated many times. According to Gordon his father was abusive, neglectful, and a womanizer.

Gordon once dreamt of being a famous football star; at the age of 15 he joined a pro club, the Glasow Rangers. But then a bad knee injury changed the trajectory of his life plans, catapulting him from the soccer pitch to pot washer at an Indian restaurant. Now 16 years of age he had a steady (though meager income) which allowed him to escape his troubled home life. But the job had another, even greater impact on Gordon. His work at the Indian dining establishment piqued his interest in restaurant management and so he enrolled in the North Oxfordshire Technical College. A series of chef positions followed, interrupted by a study of French cuisine and mentoring by several Michelin-starred chefs. And the rest . . . is history.

And the Story of Beef Wellington

The origin of Beef Wellington is a happier story than the Ramsay saga (unless you happen to be Napoleon Bonaparte and/or the French army).

The infamous Battle of Waterloo brought together numerous European countries and states against the army of Napoleon. Gebhard von Blucher led the Prussian forces; the British Army and its allies were under the command of the Duke of Wellington, Field Marshal Arthur Wellesley. As we all know, on that infamous Sunday in June 1815, Napoleon was soundly defeated. As a sign of homage, Blucher was made an honorary citizen of Berlin, and after his death statues, ships, and even a locomotive were named after him. Wellesley ultimately rose to the position of Prime Minister, had a boot named after him, and (some would want us to believe) was rewarded with a luxurious dish of beef wrapped in pastry.

Was Beef Wellington really created for the Duke of Wellington? Consider the list of ingredients—an expensive cut of prime beef, mushrooms, wine, and butter-rich puff pastry. Those sound quite “French” to me. And could the same people famous for kidney pie, head cheese, and haggis really create something so delicious? I’m going to posit that the dish is actually a case of cultural appropriation—French boeuf en croute renamed for the man who defeated Napoleon (adding insult to injury).

What Are the Components of the Ramsay Wellington?

These are the basic components of the Gordon Ramsay beef Wellington. Each is a defining contribution, crucial to the success of the dish. But the completed Wellington is truly greater than the sum of its parts.

Puff Pastry Sheets

A simple yeast dough and a slab of cold butter—those simple ingredients are the geneses of this indulgent, flaky pastry. The dough covers the butter as an envelope encases a love letter. Roll out, fold, chill, repeat. Each replay of this process creates whisper-thin layers of dough separated by butter. Those layers puff and separate with the heat of the oven, resulting in a golden pastry that shatters into a myriad of buttery flakes when sliced. Each If you ever eaten a croissant, you have experienced puff pastry. Don’t worry—you won’t have to make your own puff pastry. Even Chef Gordon purchases ready-made pastry.

Beef Tenderloin

Tenderloin is not a rich, flavorful cut of beef. This is not a prime steak marbled with fat. Mushrooms, ham, and mustard are the flavor bombs in a Wellington. The emphasis here is on tender (hence the name). The tenderloin is the one muscle of the steer that is not exercised. It’s small and unused but for that very reason, it also has a buttery, cut-with-a-fork tenderness.

Duxelles

Next, the mushrooms. Yes, duxelles is mushrooms, and yes, duxelles is a French cooking term, created in the 17th century by Chef Lois Pierre La Varenne (kinda supports my theory that beef Wellington originated in France, doesn’t it?).

The standard method is to cook finely minced mushrooms in butter; most cooks add shallots and thyme for flavor, but the most important step is allowing the mix to simmer in a shallow pan until all the liquid has evaporated. Mushrooms might look dry but in truth, they are wet little monsters; depending on the variety, they can be as much as 92 percent water.

Ramsay doesn’t use butter in his duxelles (but he also has a chef-grade, well-seasoned saute pan). Use whatever type of mushroom is available; crimini impart umami flavor, but this is one case where more could be better. Mushrooms are not all the same and different varieties come with different flavors. If you can, use at least two varieties to make your duxelles rich and complex.

Parma Ham

"Prosciutto di Parma is a simple product. It's nothing but pork, sea salt, air, and time." Giovanni Bianchi, 4th generation owner/operator of Pio Tosin, 116-year old purveyor of 500-day aged prosciutto in Langhirano, Italy.

Oh my, if only it were that simple. At the deli counter, you might find parma ham labeled as Prosciutto di Parma, and boy does that make things confusing. All parma ham is prosciutto, but not all prosciutto is parma ham. Allow me to explain.

Prosciutto is a generic term for the paper-thin ham slices, air-dried and cured for up to 12 months. It’s salty with a hint of sweetness, fatty, buttery, with a melt-in-the-mouth savory quality. Prosciutto Parma takes all of that salty-sweet-savory richness to the next level.

• The micro-climate of Parma provides the perfect balance of humidity and air temperature.
• The type of pig used (Large White, Landrace, and Duroc–either purebred or a breed that's registered in the Italian Herd Book) is regulated by the Consorzio del Prosciutto di Parma.
• Each ham is trimmed by hand.
• And perhaps, most important—pigs destined to become prosciutto di Parma have a diet enhanced by the milky whey left over from Parmesan cheese production.

Coleman's Mustard

My American friends will not understand this one at all. This is not the Day-Glo yellow stuff that you swipe across a ballpark hotdog. Colman’s is a combination of brown and white mustard seeds that, quite frankly, is hotter than hell. The brand has the distinction of being one of the oldest in existence, originating in 1814 in Norfolk. There is no substitute or copycat recipe. In fact, it is still served in the Queen’s royal kitchen; by decree of Queen Victoria it is “The Queen’s Mustard.”

Let's Put Them Together

This is the authentic Gordon Ramsay beef Wellington recipe, from his professional website. The ingredient list is not lengthy, and the instructions are well-written and concise.

Plan ahead—Chef Ramsay suggests wrapping each fillet in plastic wrap and chilling overnight. After that, you will have about two hours of work from start to finish.

By the way, as a bonus, Chef also includes his recipe for a red wine reduction sauce.

Watch Chef Ramsay Make His Famous Beef Wellington

Sources

• Food Love Guides
• Biography
• Serious Eats
• Emilia Delizia
• Food Reference
• Gambero Rosso International
• The Economist
• Perishable News

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on June 10, 2021:

Hi Peggy. I think we are moving away from beef and pork (and meat in general) and looking to a more plant-based diet. But, once in a while we still indulge ourselves, right?

I suspect that the histrionics are mostly for show (producers want drama), at least I hope that's the case. I couldn't tolerate that type of abuse day in and day out.

Peggy Woods from Houston, Texas on June 10, 2021:

I remember that Beef Wellington used to be very popular in upscale restaurants in the 1960s. We used to watch Gordon Ramsey on television but got tired of all the yelling. It is probably all for show. Hopefully, the people working for him do not have to tolerate such behavior from him.

Linda Lum (author) from Washington State, USA on June 10, 2021:

Flourish, the industry (back of house in a restaurant) is pretty crude. I don't know why--I wouldn't allow it in my business. Gordon can be sweet and kind. Sometimes I think it's all for show. I'm glad you enjoyed the history of this dish.

FlourishAnyway from USA on June 10, 2021:

Although I won't be making this dish because I'm not a beef eater, I certainly enjoyed reading. I wasn't entirely sure what the dish was so I know now and and I understand more about that yelling chef. Such bad behavior! Knowing his background explains a little but doesn't excuse it. Hopefully, he will have an epiphany.

Linda Lum (author) from Washington State, USA on June 08, 2021:

Thanks Sis. The next few I publish (in a few weeks) will not be of the rags-to-riches but still (I hope) entertaining.

I don't know how anyone can handle Colemans. One taste was enough for me. I should probably mention in this writeup that I substitute Dijon (still has enough of a kick to get my attention without searing my tastebuds.

Shauna L Bowling from Central Florida on June 08, 2021:

Linda, I've never had Beef Wellington, but I know what Coleman mustard is. My parents use it as a dipping sauce for crabs. Way too hot for me!

I had no idea of Gordon Ramsey's background. Once again you bring us a rags to riches story which makes his accomplishments all the more grand.

Great job, my friend!

Linda Lum (author) from Washington State, USA on June 07, 2021:

Rozlin, it is very early in the morning as I read this; I've not even had my first cup of coffee and your comment is the first thing I have read.

You have put a smile on my face; thank you for your kindness. I will have another article in this series ready in a few weeks. You will always find me posting on Sunday evening or early Monday morning.

Rozlin from UAE on June 06, 2021:

Hi, Linda. This is an interesting hub about Gordon Ramsay. Even I like the way you make up your hub, one ingredient at a time, it's history, facts, recipes, etc. U make a well researched article. I always wait for your next hub which is always with a new idea. Thanks for sharing.

Blessings and love.

Linda Lum (author) from Washington State, USA on June 06, 2021:

Rawana I enjoy doing food history, so I hope you'll look at some of my other articles (almost 600 on foods). I have at least 3 more like this in the rough draft or planning stage.

Rawan Osama from Egypt on June 06, 2021:

I love this kind of topics

Keep going

Linda Lum (author) from Washington State, USA on June 06, 2021:

Misbah, I think I enjoy researching the history of foods even more than the actual preparation of the dish. I'm glad you enjoyed it. Blessings to you my dear.

Linda Lum (author) from Washington State, USA on June 06, 2021:

Dora, it is an amazing dish.

Linda Lum (author) from Washington State, USA on June 06, 2021:

John, my husband and I rarely (no pun intended) eat beef--perhaps once a year and that's it. I'm glad you enjoyed the story.

Linda Lum (author) from Washington State, USA on June 06, 2021:

Ohmygoodness, Pamela. If you ate Beef Welly once a week you'd be gigantic, don't you think? Thanks for your comments and I wish you a wonderful week as well.

Linda Lum (author) from Washington State, USA on June 06, 2021:

Bill, that's OK with me. I'm glad you liked the history lesson.

Linda Lum (author) from Washington State, USA on June 06, 2021:

Thank you, Amara.

Misbah Sheikh from The World of Poets on June 06, 2021:

Linda, it was an interesting read. I always look forward to your hubs. You begin with the history of food, this time with Chef Gordon Ramsay's history. I adore your unique ideas. Chef Gordon Ramsay is one of my favorite chefs, but I've never tried to learn anything about his background and success. Thank you for sharing your knowledge. Much love!! You are truly blessed.

Blessings and Peace!!

Dora Weithers on June 06, 2021:

It's fun t watch Gordon Ramsay on the cooking shows, but it's even more interesting to know all this information you shared about him. Thanks for the descriptions of his Beef Wellington ingredients.

John Hansen from Queensland Australia on June 06, 2021:

Thank you for sharing this, Linda. I have seen Gordon Ramsey prepare his beef wellington before and it makes my mouth water. Unfortunately I still haven’t had the pleasure of trying it. I love hot English mustard too.

Pamela Oglesby from Sunny Florida on June 06, 2021:

This is a terrific article about Beef Wellington and Gordon Ramsey, Linda. I did not know he came from such humble beginnings. He has surely done well for himself, and what could taste better than Beef Wellington.

I wish someone would just make this dish for me about once a week. LOL! Have a wonderful week, Linda.

Bill Holland from Olympia, WA on June 06, 2021:

I doubt I've ever had it. Doesn't look like something I would eat. But I loved the history behind it all. Well done as always, my friend.

Amara from Pakistan on June 06, 2021:

Informative Hub..

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

What Are Parker House Rolls?

There is a soft, pillowy, buttery dinner roll called the Parker House. Have you ever wondered how it got that name? Here's the story, and (bonus for you!) how to make them in your own kitchen.

From Humble Beginnings

In 1825 Harvey Parker, a 20-year-old youth from the small town of Paris, Maine, moved to Boston, Massachusetts. He had no family, no friends, no job in Boston, and only $1.00 in his pocket. But that didn't discourage Harvey.

With a head full of ideas and a heart full of ambition he quickly landed his first job as a caretaker for a cow and a horse. Several more menial jobs followed, but then his condition improved; he was employed as a coachman for a wealthy Boston socialite, a position that changed his life.

Harvey often enjoyed his midday meal in a basement tavern. Although he had no experience, he was inspired to improve the food and atmosphere and bought the tavern for $432. He renamed it Parker’s Restaurant, serving an updated menu and employing professional waitstaff. The former dingy hole-in-the-wall became the go-to place for Boston’s elite. By 1847, Parker’s was one of the most popular dining destinations in the city.

Seven years later with an investment partner, Harvey Parker purchased a boarding house that had once been a grand mansion. Under his guidance, the aging structure was razed and in its place arose an Italianate-style five-story brick-and-stone hotel with marble steps, elegant foyer, crystal chandeliers, burnished bronze fixtures, golden oak paneling, and plush wool carpets.

Instead of the traditional boarding house meals at established times, Parker’s had a new concept—an elegant dining room, a menu, and upscale meals which could be purchased at any time. Today, Parker's is regarded as the oldest of Boston’s elegant inns and the longest continuously operating hotel in the United States.

Some Notable Parker's Guests

• Ralph Waldo Emerson
• Nathaniel Hawthorne
• Henry Wadsworth Longfellow
• Babe Ruth
• Ulysses S. Grant
• Franklin Delano Roosevelt
• John F. Kennedy
• Sarah Bernhardt

A century and one-half ago, the creative kitchen staff developed several dishes that are still known today. One of those is the Parker House roll, beloved because of its unique combination of buttery exterior and pillowy softness.

Of course, with all things famous there are legends. The story oft-told of the Parker House roll is that it was created in a moment of passion—a guest at the hotel so infuriated the baker that he picked up a pan of rolls ready to be baked. When they emerged from the oven they were folded over in what we today recognize as the distinctive shape for a Parker House roll.

I hate to rain on the parade, but I honestly don't believe that hurling a pan of unbaked dough into an oven would serendipitously result in perfectly formed "pocketbook-shaped" rolls. What do you think?

Original Parker House Rolls

The oldest printed Parker House Rolls recipe on file is from an April 1874 issue of the New Hampshire Sentinel, and they have been a favorite in homes and restaurants ever since. The website New England Today published what is purported to be the "original" Parker House roll recipe as it appeared in "The Yankee Magazine" August 24, 2017.

Garlic Herb Parker House Rolls

I find one problem with this recipe for garlic herb rolls—it makes only 18 rolls. They have the buttery softness you would expect in a Parker House roll, but the addition of garlic and herbs and a dusting of sea salt makes them irresistible.

Gluten-Free Parker House Rolls (5 Flavors)

The perfect balance of potato starch, tapioca starch, and almond flour make these gluten-free Parker House rolls just as light and puffy as the original. Brittany also gives us four alternative recipes for garlic and herb, rosemary/black pepper, pumpkin/honey butter, and cheddar/mustard versions.

Salted Honey Parker House Rolls

Adrianna sweetens the dough for these rich salted honey Parker House rolls by replacing ordinary granulated sugar with honey. Depending on the type of honey you choose (there are dozens of flavors) your rolls can have notes of butterscotch, burnt sugar, oranges or clover blossoms. A dusting of flaked sea salt gives the perfect contrast of salt to sweet.

Vegan Parker House Rolls

Plant-based milk and non-dairy butter make these vegan Parker House rolls tasty and guilt-free. Don't let the vegan label dissuade you from trying these—they are moist, puffy, and light as a cloud.

Sources

• New England

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on June 05, 2021:

John, I think parker house rolls are an American thing, so I'm not surprised that they are new to you. But despite the country of origin, no one can deny that they are pillowy yummy goodness.

John Hansen from Queensland Australia on June 05, 2021:

I always enjoy reading the history of the foods you write about, Linda, and this was no exception. What a wonderful story of determination by Harvey Parker. I have never heard of Parker House rolls, but they look and sound delicious.

Linda Lum (author) from Washington State, USA on June 05, 2021:

Misbah, your comments are always a special gift to me. Thank you for your kind words. I hope that in the next few weeks the people of Hubs Pages will restore Comments so that it isn't so difficult for us to exchange thoughts and share ideas with one another. I appreciate that you took the time to find this in your feed.

Blessings on your day.

Misbah Sheikh from The World of Poets on June 05, 2021:

Hi, Linda Thank you very much for sharing this fantastic article. Reading your writings is always a pleasure for me. This one I read yesterday, but it didn't show up in my feed for me to comment on. I'm delighted I can now leave a comment. The Garlic Herb ones are my favorites; they're so delicious...

Many blessings to you, dear friend

Linda Lum (author) from Washington State, USA on June 05, 2021:

Rawan Osama, thank you and thank you for the "follow."

Rawan Osama from Egypt on June 05, 2021:

Beautiful recipe

Thanks for sharing it

Linda Lum (author) from Washington State, USA on June 05, 2021:

Rachel, they're not difficult to bake (and you really don't need to throw the pan across the room LOL).

Rachel L Alba from Every Day Cooking and Baking on June 05, 2021:

Hi Carb Diva. That was an interesting story about Harvey Parker. I love those parker rolls. I have had them at other people's dinners, but never saw the recipe. I happy you shared the recipe now.

Linda Lum (author) from Washington State, USA on June 05, 2021:

Audrey, thank you for your kind words. As Flourish said in her comments, there's rain in the forecast this weekend. A perfect time to make some soup and, of course, Parker House rolls on the side.

Audrey Hunt from Idyllwild Ca. on June 04, 2021:

Thanks for the history lesson about Parker. A great intro for your mouth-watering roll recipes. It sure brings back some delicious memories. Dinner wasn't special without those Parker House Rolls.

Linda Lum (author) from Washington State, USA on June 04, 2021:

Denise, thank you. After I hit the "publish" button, I questioned my timing. Perhaps almost Summer isn't the time to think about baking dinner rolls, but you and my other dear friends have come to the rescue.

Denise McGill from Fresno CA on June 04, 2021:

Oh, you never disappoint. These are perfect and the history was entertaining. I have to try the vegan version. Thanks for sharing it.

Blessings,

Denise

Linda Lum (author) from Washington State, USA on June 04, 2021:

It's probably in our best interests to not hold our breath.

Shauna L Bowling from Central Florida on June 04, 2021:

Oops. I meant by the end of the second quarter, which is June 30th.

Shauna L Bowling from Central Florida on June 04, 2021:

Linda, the comments restoration was promised by the end of the third quarter, so they have until June 30th to live up to their promise.

Linda Lum (author) from Washington State, USA on June 04, 2021:

Flourish, I think the weather in my part of the world will be very much like yours. Bring on the soup. I've made me a happy Diva today. Thanks for finding me. Hey, it's June--weren't we promised the restoration of Comments in the "first half of the year"?

FlourishAnyway from USA on June 04, 2021:

I found this article on the feed. I am making these TODAY with some soup, as it is cool and overcast. I'm with you about doubting that tossing the tray in the oven could result in perfectly folded over rolls, but hey, it's a good story. Honey and butter and salt and all that good stuff are calling my name.

Linda Lum (author) from Washington State, USA on June 03, 2021:

Femi, yes baking bread is such a wonderful aroma. Of all our senses, smell is the one that does not alter in our memory. It remains true.

femi from Nigeria on June 02, 2021:

I can still taste the delicious flavours in my mom's home made bread.

Linda Lum (author) from Washington State, USA on June 02, 2021:

Thank you Kalpana. Yes, there is nothing like the taste (and aroma) of home baked bread.

Kalpana Iyer from India on June 01, 2021:

These look absolutely divine! Yum

Shauna L Bowling from Central Florida on June 01, 2021:

My mom never made rolls or breads (cake-type breads, yes, but not sandwich/dinner breads). I think those are the only baked goods she never made from scratch.

Yes, garlic makes everything butter - I mean, better!

Linda Lum (author) from Washington State, USA on June 01, 2021:

Shauna, my mom was a great bread baker, but she never made rolls. Yes, Beth and I are going to make the garlic ones (everything's better with garlic, right?).

Shauna L Bowling from Central Florida on June 01, 2021:

Boy, this brings back memories. My mom would always serve Parker House rolls with Thanksgiving dinner. Now she bakes biscuits, but I so loved those PH rolls growing up!

The herb garlic version looks yummy.

Interesting history, too. I love hearing rags to riches stories!

Linda Lum (author) from Washington State, USA on June 01, 2021:

Bill, I'm glad I was able to teach you something new today. Yes, today will be a scorcher (by Pacific NW standards) and I plan to stay inside as much as possible, writing and painting.

Linda Lum (author) from Washington State, USA on June 01, 2021:

Pamela, my Godson cannot eat gluten (or fish or shellfish, peanuts or tree nuts) so I've become quite sensitive to that dietary need. (Still working on perfecting my technique so I don't end up with hockey pucks). Yes, those garlic rolls sound amazing, don't they?

Thank you for stopping by.

Bill Holland from Olympia, WA on June 01, 2021:

It's weird, but I don't think I ever knew them by this name. Doesn't sound familiar at all. Mind you, I've eaten my weight in them, just didn't know what to call them.

Find some shade and stay cool. I plan on being miserably hot today.

Pamela Oglesby from Sunny Florida on June 01, 2021:

Young Parker sure is a success story ! I have always thought Parker house rolls were delicious, but I have never attempted to make them. I would find the ones with. garlic, etc. irresistible.

It is so interesting that they can be gluten free. my poor brother would love that. Thanks for a lovely article with great recipe suggestions.

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

The Allure of Limoncello

Suspended between sea and sky of iridescent blue is Costeriera Amalfitana, a jagged vertical landscape of ridge, rock, and scarp. A spiderweb of stairways crisscrosses the face of the cliffside, linking tiny villages of white-washed houses.

Costeriera Amalfitana, or the Amalfi Coast, draws you in with its verdant colorful landscape, its breathtaking vistas of the Mediterranean Sea, and the fragrance of Sfusato lemons—the lemons of limoncello.

Three Tales, One Truth

There is not one, but three stories of limoncello, that sweet-tart aperitif of the Amalfi Coast.

Our first story takes place in the Middle Ages, at a monastery clinging to the vertical landscape that would become the town of Positano. In the 12th century, the Benedictine monks of Santa Maria Assunta tended their gardens, harvesting vegetables, gathering herbs, and lovingly overseeing the sun-kissed fruits in their lemon grove. Those trees responded in kind with large, thick-skinned lemons, adored not for their juice but for the heady flavor and fragrance of the citrus oil in the rinds. The monks had the knowledge and skill to craft spirits and with those prized lemon rinds, they crafted limoncello, a sweet indulgence to be sipped after vespers.

"Positano bites deep. It is a dream place that isn’t quite real when you are there and becomes beckoningly real after you have gone. Its houses climb a hill so steep it would be a cliff except that stairs are cut in it. The small curving bay of unbelievably blue water laps gently on a beach of small pebbles. There is only one narrow street and it does not come down to the water. Everything else is stairs, some of them as steep as ladders. You do not walk to visit a friend, you climb or slide."

— John Steinbeck, May 1953 Harper’s Bazaar (excerpts)

Another tale would lead us to believe that fishermen of the Middle Ages used this heady beverage to ward off the early morning chill. Perhaps they had a bartering system arranged with the monks?

And then there is the more recent story of Maria Antonia Farace, a woman who lived on the isle of Capri. It is said that in 1900 she owned and operated a small inn where she served her guests a sweet-tart liquor from the lemons that grew in her lavish citrus garden. Maria and the beverage remained in relative obscurity until after World War II when her grandson opened a bar and began serving his guests his nana’s lemon liquor.

This third story has been given more credibility because it is the Farace family that registered the trademark for Limoncello. In 1988 Maria Antonia's great-grandson and Capri businessman, Massimo Canale, sealed the deal with the Italian Association of Wine/Liqueur Producers.

1. Homemade Limoncello

Yes, you can make your own limoncello. Organic lemons are a must, and keep in mind that it takes at least eight days to extract the flavor from the lemon rind (three weeks is optimum). This could be a great Christmas gift, so plan ahead. (By the way, limoncello lasts forever in the freezer),

2. Shrimp Crostini

Limoncello is more than a refreshing aperitif; it can be used in so many ways, from appetizer to main dish to dessert. Let's start with this sweet-savory appetizer. Hints of lemon, seafood, and caramelized garlic blend together in this limoncello shrimp crostini. Lemon enhances the flavor of any seafood, and using limoncello makes this appetizer quick to fix (and delicious).

3. Risotto With Limoncello

Ingredients

• 2 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 1 3/4 cups arborio rice
• 1/4 cup limoncello
• 4 1/4 cups vegetable broth heated to a simmer
• Zest of 1/2 organic lemon
• 2 tablespoons Parmesan cheese
• 2 tablespoons unsalted butter

Instructions

1. Melt 1 tablespoon butter in a large heavy saucepan over medium heat. Add olive oil and rice. Cook, stirring constantly until the grains of rice are coated with oil and begin to toast.
2. Stir in the limoncello and cook until absorbed.
3. Add 1 cup broth, reduce heat to low, and stir until broth is almost absorbed. Continue to add broth, 1/2 cup at a time, and stirring until rice is creamy and tender but still firm in the center. This should take about 15 to 18 minutes.
4. Remove from heat and stir in Parmesan and remaining 1 tablespoon of butter.

Translated from Italian

4. Salmon Scampi

The marriage of salmon and lemon is a popular pairing; they're simply suited for each like peas and carrots, peanut butter and jelly, bacon and eggs. So what makes this salmon scampi unique? Instead of lemon and white wine (the foundation for most scampi dishes), Adria uses limoncello. Limoncello with its bold citrus flavor and alcoholic punch is the perfect start to a company-worthy dinner, and it takes only 30 minutes from start to finish.

5. Roasted Limoncello Drumsticks

Chicken drumsticks (legs) are so easy to prepare; they stay moist and are (almost) finger food. What's not to love?

These limoncello roasted drumsticks are easy enough for a weeknight family meal or could be the MVP for a gathering of friends watching a sporting event on TV. High heat roasted chicken legs are bathed in limoncello and thyme-infused sauce. No marinating needed and done in an hour.

6. Liimoncello Tiramisu

One of the most well-known desserts of Italy is the tiramisu. Traditional versions feature chocolate and espresso. Alison shows her creativity in fusing two Italian classics in this limoncello tiramisu. Exchanging limoncello for the chocolate/coffee makes a refreshingly tart-sweet dessert, perfect for brunch or a special summertime meal outdoors.

7. Sorrento Double Lemon Cake

This super-moist cake has the texture of dense pound cake. Double lemon cake has a dual punch of citrus flavor with fresh lemon zest in the batter, and a creamy white glaze of fresh lemon juice and limoncello.

Sources

• Mashed
• Italy Magazine
• Tours of Distinction
• Buy Your Tour
• Amalfi Coast Italy Tours
• Avanti Italy

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on May 30, 2021:

Peggy, limoncello biscotti sounds wonderful!

Peggy Woods from Houston, Texas on May 30, 2021:

We have a friend who makes her own limoncello, and she has gifted us with some. I recently made a limoncello biscotti. Some of the recipes you shared sound fantastic! Thanks, Linda!

Linda Lum (author) from Washington State, USA on May 30, 2021:

Flourish, only a true friend would take up that search. Thank you so much. By the way, once my articles are moved to Delishably, I always share them on Facebook (and sometimes Pinterest) so you can always catch them there.

It's a wonderful weekend. Mr. Carb's birthday is the 27th, so we're always sure to have at least 3 days of good eats.

FlourishAnyway from USA on May 30, 2021:

This was tricky to find on the feed (what's up with HP?), but omg the recipes. You continue to enlighten, entertain, and offer up intriguing recipes to try. Have a Happy Memorial Day Weekend!

Linda Lum (author) from Washington State, USA on May 28, 2021:

Shauna, I haven't visited that part of Italy, but I'll see what I can do. Great idea. Thanks for finding me Sis.

Shauna L Bowling from Central Florida on May 28, 2021:

Linda, I've never tasted Limoncello. I actually never even heard of it until recently while I was watching one of my Food Network TV shows.

All the recipes look delicious. I love that you included a recipe for homemade Limoncello.

While I was reading the history you provided, I longed for photos of the areas of which you spoke. But your descriptions did a nice job of painting the picture in my mind.

Linda Lum (author) from Washington State, USA on May 24, 2021:

Misbah, your words are always so full of joy and kindness. Thank you and may you have a blessed week.

Linda Lum (author) from Washington State, USA on May 24, 2021:

Bill, you never cease to amaze me (in a strange, quirky, funny way). I'm glad was able to provide a bit of entertainment for your dreary Monday morning.

Misbah Sheikh from The World of Poets on May 24, 2021:

Wow... Linda, what an interesting hub. I enjoyed reading and learning about Limoncello. All of the recipes looks so good but Roasted Limoncello Drumsticks looks very delicious. Thanks for sharing

Stay happy and healthy.

Blessings and Love

Bill Holland from Olympia, WA on May 24, 2021:

No clue, from the first word to the last. Never heard of this, so the entire article was a revelation and an education. Well done, my friend.

Stay dry and have a great week!

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

You Can Make Corn Tortillas at Home

Corn tortillas are naturally gluten-free and provide an earthy flavor to tostadas, street tacos, and lots of Mex-Tex dishes. But they're difficult to work with. Steam them, fry them, or warm them in the microwave but they still tear, break, crumble, and disappoint.

There is a way to solve this problem—did you know that you can make your own corn tortillas? And (despite what you might have been led to believe) you don't need a special tortilla press.

Homemade Corn Tortilla Recipe

Corn tortillas are usually brittle and tasteless—unless you make them in your own kitchen.

Ingredients

• 2 cups fine-ground masa flour
• 1 1/2 cups warm water

Instructions

1. Combine the masa and warm water in the bowl of a stand mixer. Beat on medium speed for 2 minutes.
2. Scrape the masa dough onto a clean work surface. Using your hands shape it into a block about 1-inch high, 5-inches wide, and 4-inches long.
3. Using a sharp knife or bench scraper, cut the block into 20 equal portions (remember your math: 5 x 4 = 20).
4. Roll each cube into a round ball.
5. Working with one at a time, place a masa round on a sheet of plastic wrap (saran wrap). Place a second sheet on top. Using a clear glass pie plate (so that you can see what you're doing), press down on the ball to flatten it. Your flattened masa should measure about 4 to 4 1/2 inches across.
6. Repeat with the remaining masa cubes.
7. Cook each flattened masa round on an ungreased griddle or shallow frying pan over medium-high heat. Cook for 30 seconds and then flip. After 30 seconds flip the tortilla again, and then two more times for a total of 2 minutes cooking time. The tortillas should begin to puff slightly but they won't color.
8. Eat the cooked tortillas immediately, or cover to keep fresh. Each within two days.

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on May 23, 2021:

Flourish, it's easy-peasy lemon squeezy.

FlourishAnyway from USA on May 23, 2021:

You are living up to your name. Who ever thought of making this themselves? But you prove that it's easy enough!

Linda Lum (author) from Washington State, USA on May 21, 2021:

Thank you Sp Greaney. "Just add water" is about as easy as it gets, and yes, they DO taste better than store-bought. Thanks.

Sp Greaney from Ireland on May 21, 2021:

A two ingredient recipe has to be the simplest one ever to make. These turned out great. Bet they taste nicer that prepackaged one too.

I think there is no excuse to not attempt making these ourselves.

Linda Lum (author) from Washington State, USA on May 21, 2021:

Devika, thank you. They are easy and taste so much better than anything you could buy at the store.

Devika Primić from Dubrovnik, Croatia on May 21, 2021:

I prefer your homemade corn tortillas. Love the idea and sounds a perfect try for me,.

Linda Lum (author) from Washington State, USA on May 21, 2021:

Audrey, I honestly have no excuse for waiting seven decades to make these. I do hope you'll give them a try. (I'll bet your mom's were delicious).

Audrey Hunt from Idyllwild Ca. on May 21, 2021:

My mother made corn tortillas and oh, how I enjoyed these. Now, with your recipe, I can whip up my own. Hallelujah! Big thanks.

Linda Lum (author) from Washington State, USA on May 20, 2021:

I'm glad I could help. I think also using the fine grind masa (that doesn't require the addition of lard) is also important. The dough comes together without being dry or crumbly and is easy to work with.

Denise McGill from Fresno CA on May 20, 2021:

Well, that helps a lot. I was using waxed paper to flatten them with a rolling pin and it was awful. I eventually gave up. Thanks for this!

Blessings,

Denise

Linda Lum (author) from Washington State, USA on May 20, 2021:

Brenda, they taste so much better than the cardboard that poses as corn tortillas in the grocery store.

BRENDA ARLEDGE from Washington Court House on May 20, 2021:

This sounds easy enough to make & probably taste better.

I do love my Mexican food now & then

Linda Lum (author) from Washington State, USA on May 20, 2021:

Bill, I don't like the store-bought corn tortillas either. It's like eating cardboard. But trust me, these are totally different. It's like the difference between your homemade meatloaf and the kind you buy in a $1.00 frozen dinner tray.

Linda Lum (author) from Washington State, USA on May 20, 2021:

Peggy, you are very welcome.

Linda Lum (author) from Washington State, USA on May 20, 2021:

Shauna, I used my non-stick griddle. The dough is quite firm. It doesn't feel sticky (on the plastic wrap or on your hands) so I don't think sticking on even a stainless steel pan would be a problem.

Bill Holland from Olympia, WA on May 20, 2021:

I'm a flour tortilla guy myself. Perhaps the store bought corn ones are just bad, but so far I haven't liked them. I'll have to take your word that they can be tasty if made at home. :) I'm too busy outside to be cooking and baking.

Have a wonderful weekend, my friend.

Peggy Woods from Houston, Texas on May 20, 2021:

Your instructions sound simple enough to follow. I'll have to give this a try. Thanks!

Shauna L Bowling from Central Florida on May 20, 2021:

I had no idea corn tortillas are so easy to make! How do they not stick to the griddle/frying pan? There's no oil in the batter. If I were to make these, should I lightly spray the (cast iron) skillet first?

Linda Lum (author) from Washington State, USA on May 19, 2021:

Chitrangafa, you are so very welcome. Not my typical article (very short) but I hoped it would be helpful.

Chitrangada Sharan from New Delhi, India on May 19, 2021:

This sounds delicious and easy to make, and I am going to try it. Thank you for sharing the detailed instructions with helpful pictures.

Linda Lum (author) from Washington State, USA on May 19, 2021:

Dora, one of the things I like about these is that they are gluten free. My godson is gluten intolerant so I'm always looking for things to make for him.

Linda Lum (author) from Washington State, USA on May 19, 2021:

John, it was short but sweet. Thanks.

Linda Lum (author) from Washington State, USA on May 19, 2021:

Misbah, I'm glad this reminded you of your grandmother

Linda Lum (author) from Washington State, USA on May 19, 2021:

Pamela, they are easy, and they taste so much better than store-bought.

Dora Weithers from The Caribbean on May 19, 2021:

Seems possible and since its gluten-free, I'm interested. Thanks for the lesson.

John Hansen from Queensland Australia on May 19, 2021:

Wow, Linda that would have to be the simplest recipe you have ever shared. Even I could do that. Thanks.

Misbah Sheikh from The World of Poets on May 19, 2021:

Thanks for sharing this recipe, Linda. I love the flavor of corn tortillas we use to call it Makai ki Roti in Pakistan. You made me remember of my grandmother. She was an expert in making them.

Blessings and Love

Pamela Oglesby from Sunny Florida on May 19, 2021:

I never considered making corn tortillas myself. It sound so simple. Your instructions and pictures were great, Linda. Thank you for this EASY recipe!

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

Lettuce Entertain You

French cuisine is known for fine wines, perfect pastries, and the culinary genius of Auguste Escoffier. Italian foods are distinctly regionalized with the highest-quality locally sourced ingredients.

And then, there's American gastronomy—a true melting pot, a blending of cultures and contributions from around the world. American cuisine can be bland or spicy, casual or formal, simplicity or fusion. But often, it is excessive and the quintessential example of that excess is the restaurant salad bar.

Of course, events of the past year have all but completely eliminated this American tradition of gluttony from our landscape. But, that doesn't mean that you can't create a salad bar in your own home.

Why Should I Build a Salad Bar?

There are so many benefits of making a salad bar meal, such as:

• All of the components can be prepared ahead of time.
• It's a great way to entertain a large gathering.
• With an emphasis on fresh produce, it can be an inexpensive meal.
• There is something for every dietary need and preference—vegan, vegetarian, meat-lover, dairy-free, gluten-free, Keto, etc.

Do you need some inspiration?

Start With a Foundation of Greens

When I was growing up there was one lettuce, and only one in our house—iceberg lettuce, the nutritional equivalent of a glass of water. There are so many other, better, healthier, tastier choices. Try to have at least two of these for your salad:

Then Add Some More

There are some lettuces and "greens" that are amazing in a salad but pack so much flavor that they're simply too assertive to stand on their own. However, they provide essential nutrients and vitamins, texture, and pops of color. If you can, please consider one or two of these as well:

Next, Add Some Protein

You can easily find meat and/or vegetarian options in your pantry or the local delicatessen. Everything can be prepared ahead of time.

Cheese Please

Set out some of your favorite cheeses. I like crumbled feta for a nice salty bite or grated Parmesan.

More Veggies

Vegetables are a great source of vitamins and minerals; they offer a variety of colors, flavors, and textures; they have plenty of fiber to fill you up (and keep you going); they are low-calorie, low-fat, and gluten- and dairy-free; vegetables are low in sodium and cholesterol. Add these nutritional powerhouses to your salad to boost your daily number of servings (we all need to do that).

Sweet or Punchy Pops of Flavor

Crunchy Things

Finish off your masterpiece with some crunch; give your salad some interest with some crispy/chewy texture on top. (My husband says it isn't a salad if there are no croutons).

Dressings

My dearly beloved insists on creamy French dressing for his salad, and it doesn't matter what type of salad he is eating. (The emoji eye-roll is starting to get weary.) Some people swear by creamy ranch, blue cheese, or mayonnaise-based dressings. Have one of these available, but may I also suggest a light vinaigrette?

What are you really tasting when you place a heavy, assertive dressing on this salad you have so carefully orchestrated? To my provincial way of thinking (and you are free to disagree), it's like dousing French fries with ketchup, covering everything on your breakfast with maple syrup, or insisting on salt-and-peppering your plate before taking a bite.

Do you want to taste the seasonings, or do you want to taste the food?

Rather than "cover-up" the subtle flavors of your perfect salad greens, I'm suggesting that you add a gentle dressing that will enhance and elevate, not blanket and deflate, your perfect salad.

And this is why God created the vinaigrette.

Ingredients for the Perfect Dressing

You don't need a recipe for the perfect vinaigrette. Just remember 3:1. Three parts of oil to 1 part of acid. It's that simple folks. But, there's still room for a bit of fun and inventiveness here.

The Oil

Anything labeled "salad oil" could work. This is the place for a neutral-tasting oil. (Save the sesame, walnut, or avocado oils for another time and place).

The Acid

Here's where we can be creative. I wouldn't recommend white vinegar. If there is nothing else, apple cider could work in a pinch. But consider one of these, and the subtle flavors their origins provide:

• balsamic
• sherry
• rice wine
• raspberry

Part of the acid could be replaced with citrus juice (orange, lemon, lime). Note that not all kinds of vinegar have the same intensity. Some have more "sour power" than others. Experiment to find exactly what proportion of oil plus acid works for you.

Seasonings

Salt and pepper are a natural choice. Want to liven it up a bit? I won't mind if you introduce some finely minced garlic or chives. A drop of honey might be the perfect high note to counterbalance a bold vinegar.

Mixing That Vinaigrette

You've no doubt heard the expression "oil and water don't mix" and when you are creating a vinaigrette, that is exactly what you are doing—mixing oil and water. But it can be done, with a process called emulsion.

A blender can certainly do the job. A food processor could handle the task as well. But I think the simplest method is to simply place your room-temperature oil, acid(s), and seasonings in a jar with a good sealing lid. And then shake-shake-shake. Let it sit for a while (an hour or more is ideal), but don't refrigerate.

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on May 18, 2021:

Doris, years (and years) ago, I used to go to a cafe near my office where, every Wednesday you could get a spinach salad (yes, the real salad with the bacon fat and wilted greens), and a glass of white wine for $5.00 Oh, what a great memory.

For the sake of my waistline and arteries, I no longer do the bacon-fat spinach salad (although it still sounds sooo good). But I love having salad almost every evening with our dinner Thanks for stopping by.

Doris James MizBejabbers from Beautiful South on May 18, 2021:

Yum, yum, Linda, how I love salad bars! We had two lettuces when I was growing up, iceberg from the store and those little green leaves that made delicious wilted lettuce. I just wish I could equal my mother's great wilted lettuce with vinegar and hot bacon fat. (Nobody worried about cholesterol back then.) Larry said his family didn't put vinegar on their wilted lettuce, and to me, it sounded just like a bowl of greasy greens. My favorite lettuce today is Romaine. I like to mix it with iceberg and add the garden trimmings. I also get on a kick with dressing until I burn myself out for awhile. It was vidalia onion dressing. Right now I'm loving the balsamic, either homemade or store bought, it doesn't matter. Bring it on!

Linda Lum (author) from Washington State, USA on May 18, 2021:

Thank you Flourish. I'm fortunate to live just a few miles away from an amazing produce stand. (I wonder if HP will allow me to give a shout out to Tacoma Boys Produce?) Https://Tacoma boys.com

FlourishAnyway from USA on May 18, 2021:

I am all for building your own salad and you have some excellent choices. I wish I had this right now!

Thelma Alberts from Germany on May 18, 2021:

You are very welcome. Thumbs up is one of the best features on HP that I miss. I eat salad even in cold days. Have a nice week.

Linda Lum (author) from Washington State, USA on May 17, 2021:

Thank you, Thelma. Happy for the "thumbs up" (Hub Pages disabled that means of encouraging years ago). With warmer weather in the forecast, I thought it was time to publish this one.

Thelma Alberts from Germany on May 17, 2021:

OMG! My mouth is watering reading this hub. I love making salad with homemade dressing. Thank you for sharing. Thumbs up!

Linda Lum (author) from Washington State, USA on May 17, 2021:

Shauna, this is yet more proof that you and I are twin sisters separated at birth. I start prepp'ing my salad several hours before dinner. (I also prefer to eat pasta or potato salad shortly after it's made so that it isn't stone cold from the refrigerator.

Shauna L Bowling from Central Florida on May 17, 2021:

Linda, I'm with you when it comes to dressing a salad. The lighter, the better. French Dressing?? Oh my, you must cringe each time your hubby has a salad!

I love hard-boiled eggs, chickpeas, and olives in my salad (in addition to the usual players). I also add a couple different lettuces and baby spinach. I prefer my salad to be heavy on the greens and light on the accoutrements. I also prefer my salads to be eaten at room temperature. How 'bout you?

Linda Lum (author) from Washington State, USA on May 17, 2021:

Thank you Iqra. Yes, the flavor of lettuce is important--it's the foundation for a great salad. Thank you for taking the time to leave a comment.

Linda Lum (author) from Washington State, USA on May 17, 2021:

Pamela, I'm glad you found some good suggestions for your future salads. Yes, I'm having a great week. Blessings to you.

Iqra from East County on May 17, 2021:

Lettuce enhances the flavor of the salad.

Salad bars can be a great healthy delicious and nutrition-packed salad. Thanks, Linda for sharing this healthy salad.

Pamela Oglesby from Sunny Florida on May 17, 2021:

I love salads, and they are my lunch almost every day, with a balsamic dressing most of the time. I do not do croutons, but every other thing you mentioned sounded wonderful to me.

I think a salad bar is a very good way to entertain.

Thanks for a number of excellent suggestions, Linda. I trust you are having a good week!

Linda Lum (author) from Washington State, USA on May 17, 2021:

Good morning, Misbah. I'm always to happy to hear from you. I enjoy salads. With these ingredients, one could probably have a different salad every day of the year.

Thank you for your kind words. Blessings to you.

Misbah Sheikh from The World of Poets on May 17, 2021:

Linda, this is a beautiful and well-structured hub. I enjoyed reading details from greens to seasoning. This was amazing. Thanks for sharing

Stay safe and healthy.

Blessings and Love

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

A Tale of Three Strawberries

There once was a plant (Fragaria moschata) that grew wild throughout Europe. Respected for its fragrance and heralded in Roman literature, it was cultivated but not domesticated. Dubbed the “woodland strawberry,” it bore small pithy fruits and was decidedly more decorative than delectable, lovely but unloveable.

There was another similar plant, a distant cousin of sorts that grew across the ocean, on another continent. In the 1500s explorers from Europe discovered F. virginiana. It was similar to the woodland strawberry but was more productive, a deeper shade of red, and lusciously sweet and juicy. One might think that this would be the end of the story, that the woodland berry and the Virginia berry were blended to create the fruit we enjoy today, but no. Keep reading.

There was yet another discovery in the New World; in 1712 a Frenchman by the name of Amédée-François Frézier found a third species (F. chiloensis) growing in Concepción. Though separated by thousands of miles, this second western hemisphere berry was genetically akin to the first—it’s assumed that migratory birds ate and spread the seeds of F. virginiana to the coast of Chile where it not only survived but thrived. In the lush climate, the tiny Virginia strawberry became bold and beautiful, large enough to capture the attention of Frézier who wrote they were “As big as a walnut, and sometimes as a Hen’s egg.” He returned home in 1714 with five of the plants.

Two were gifted to the superintendent of the cargo ship on which Frézier sailed, one was given to his supervisor, and one to the head of the Royal Garden in Paris. Frézier kept the fifth one for himself. The plants grew, they sent out happy runners and they multiplied, but none of them bore fruit. The problem? They were dioecious—a single-sex plant. Since Frézier had selected only plants that bore fruit, he selected the female of the species.

This might have been the end of our story, but along came Antoine Nicolas Duchesne, a French botanist who, 100 years before Darwin, was observing and writing on variations within species and genetic mutations. In 1764 he presented a pot of Chilean strawberries to the reigning monarch, Louis XV. The berries were perfectly formed, large, and succulent—such beautiful specimens that the king commanded that an illustration of them be made for the royal library.

A Happy Ending

How did Duchesne find (or create) these amazing strawberries? He introduced the Chilean species to the shy little wild European Fragaria moschata. In a garden in France, they had a mad passionate fling and produced a hybrid.

Duchesne named the offspring Fragaria ananassa, the pineapple strawberry, because “the perfume of the fruit is closely similar to the pineapple.” Like its Chilean parent, the fruits were large and flavorful, but like its European pater familias it was deep red in color. And, joy of joys, it was self-fertile, so every plant could fertilize itself.

How to Grow Strawberries

Hardiness: Zones 3 to 10

Soil Requirements: Loamy, well-draining with a pH between 6 and 7

Light: Full sun

Planting Depth: The crown of the plant should sit just on top of the soil

Watering: Keep well-watered until established.

There are a few rules to consider in maintaining a strawberry patch:

• Even though strawberries will return year after year, they are most productive in the first two to five years.
• It is best to buy replacement (new) starter plants each year to ensure healthy, disease-free berries.
• Don’t plant in areas of the garden that eggplant, peppers, tomatoes, or potatoes have recently inhabited. They are all prone to verticillium wilt, which can also infect strawberries.

1. Chocolate Covered Strawberry Brownies

Chocolate covered strawberry brownies will be one of the easiest recipes in your collection. You can use your favorite brownie recipe or brownies-from-a-box (no judgment here). Just be sure to use a recipe or box that fills a 9x13-inch baking pan.

Store these in the refrigerated once they are baked and cooled. They are best when eaten in a day or two.

2. Fresh Strawberry Bundt Cake

This super moist fresh strawberry bundt cake is the perfect way to celebrate juicy berries. It’s thick, soft, and packed full of fresh strawberries that weep pink tears down each tender slice. The yogurt and lemon create a wonderful tangy balance to its sweetness. This cake slices well and stays moist for several days (or so I've heard). Although it's never lasted that long in my kitchen.

3. Strawberry Cinnamon Rolls

There is no way to improve on the cinnamon roll, is there? Flaky, buttery bread rolled with a filling so that there are layers and layers of cinnamon and sugar. This recipe will turn your breakfast roll world upside down. In 90 minutes you can have fresh-from-the-oven strawberry cinnamon rolls flavored with strawberry jam and fresh berries. You'll never want to go back to plain old cinnamon rolls again.

4. Strawberry Oatmeal Bars

Loaded with fresh strawberries and sweetened with banana, these strawberry oatmeal bars are an easy, healthy, gluten-free breakfast with just four ingredients.

5. Strawberry Pretzel Salad

Unless you are from the Midwest or have attended church potlucks, the name "pretzel salad" might surprise you. Sometime in the mid-1960s, the creative geniuses in the kitchens of Jello brand gelatin conceived of this sweet-salty "we'll call it a salad but it's really a dessert" salad. This strawberry pretzel salad can be made any time of year with a package of frozen berries.

6. Strawberry Crumb Bars

The recipe for these strawberry crumb bars is easy peasy—one mix of flour, sugar, and butter is divided to make the crust and the crumb topping. A few people who left comments noted that they had successfully used frozen berries. Yes, that's a great option in the "non-fresh-strawberry" time of year; be sure to drain those berries, okay?

7. Mahi Mahi Fish Tacos

Mahi mahi (also called dorado) is a sustainable, deep-water fish with firm white flesh but a very mild flavor; it's the fish that fish-haters like. Because it's so mild-flavored and "un-fishy" mahi mahi is adaptable to a wide spectrum of flavor profiles—in other words, it goes with just about everything.

A simple 15-minute marinade makes the fish filets smoky and spicy. Wrap the fish in soft, warm corn tortillas and top with a refreshing sweet and tangy pineapple-strawberry salsa. These mahi mahi fish tacos are bursting with flavor and texture (did I mention the avocado crema?) and are so colorful they're almost too pretty to eat.

8. Pork Chops With Balsamic-Strawberry Sauce

Pork is often paired with fruit—pork chops with spiced apples or ham with pineapple are as natural a combination as peanut butter and jelly, right? Had you ever considered using strawberries? They're naturally sweet and juicy but also have a little bit of tartness. Mixed with a good balsamic they create a tantalizing sweet/savory sauce for these pork chops with balsamic-strawberry sauce.

9. Seared Salmon With Strawberry Basil Relish

Like the mahi mahi in the above recipe, salmon is another seafood that "plays well with others." Although it has a more assertive fish flavor, it pairs equally well with sweet or spicy condiments. Seared salmon with strawberry basil relish can be baked or broiled in less than 30 minutes to create a lovely summer evening meal for friends and family.

10. Grilled Chicken With Spicy Strawberry BBQ Sauce

Fresh strawberries are blended with strawberry spread to make this slightly sweet and tangy grilled chicken with spicy strawberry barbecue sauce; habanero peppers add a little kick. Because this is a sweet sauce it will burn easily, so don't add it until your chicken is already ready to serve.

11. Strawberry Caprese Salad

Strawberries sub for tomatoes in this classic Italian salad. The sweetness of strawberries shines when paired with mozzarella, basil, and balsamic. Turn this strawberry caprese salad into a main dish with wild rice, arugula, and toasted walnuts.

12. Strawberry Infused Sea Scallops

This is the most imaginative preparation of scallops I have ever seen; strawberry infused sea scallops have a delicate sweet flavor and beautiful rose color from a simple marinade of lemon juice, lime juice, and strawberry jam. This would be a stunning dish to prepare for a special occasion.

Trivia

• The strawberry is the only fruit with seeds on the outside, hence it isn’t classified as a true berry.
• The average strawberry has 200 seeds.
• Strawberries (along with apples and plums) are in the rose family.
• One serving (about eight berries) supplies more Vitamin C than an orange.
• English and French gardeners added strawberry plants to their landscape for their ornamental value.
• In the 14th century, King Charles V ordered 1,200 strawberry plants to be planted at the Royal Gardens of the Louvre.
• California produces one billion pounds of strawberries each year.
• In the United States, strawberries are grown in every state of the union.
• May is National Strawberry Month.

Sources

• Florida Strawberry
• Pick Your Own
• Food Reference
• Atlas Obscura

Comments

Linda Lum (author) from Washington State, USA on May 12, 2021:

Chitrangada I appreciate your kind words.

Chitrangada Sharan from New Delhi, India on May 12, 2021:

A wholesome article about strawberries, with excellent and detailed information. Strawberry is one of my favourite fruits. I loved reading about the details of it’s farming, the recipes and the story related to it.

The recipes sound delicious. I love any recipe which had strawberries in it, whether cakes, smoothies, jams or desserts.

Thank you for sharing another wonderful article.

Linda Lum (author) from Washington State, USA on May 12, 2021:

Ah, Doris, you've made me so happy. I can't imagine a beagle eating fresh berries--that must have been quite a sight.

Rhubarb isn't for everybody. It's quite sour (but not in a lemony day. It's "different.") Sorbet sounds wonderful (and retains all that fresh fruit flavor). And you can do smoothies with plant-based milk. Here's a link: https://veganinthefreezer.com/dairy-free-strawberr...

Doris James MizBejabbers from Beautiful South on May 11, 2021:

Linda, you've really hit home with me with this article. We lived on an acre just outside of town when I was a kid, and my dad had a large strawberry patch in one of our two large gardens. My mom made the best strawberry shortcake that was more of a cold strawberry pie, and she made delicious jams and preserves. We had a beagle that loved fresh strawberries. He would go to the patch and eat a few daily when they were in season. (I'm not joking.) My younger brother wrote up the story and got it published in the Arkansas Democrat newspaper when he was about 10 years old, so he was our family's first published author.

Today, since I'm dairy challenged, I love to make strawberry sorbet in the summertime. I would love to try the strawberry rhubarb recipe, but my Larry doesn't allow rhubarb in our home. His grandmother was a fanatic rhubarb lover and burned him out. I've never tasted it. Larry and I grow a few berries from time to time. Our favorite in Arkansas, of course, is Ozark Beauty. Great article, my friend.

Linda Lum (author) from Washington State, USA on May 11, 2021:

Flourish, you've reminded me that my dear MIL in Heaven used to make strawberry freezer jam. It was wonderful--so fresh-tasting. I'm glad I got the timing right! I hope the bars live up to your expectations.

Love to you.

FlourishAnyway from USA on May 10, 2021:

My dad just picked strawberries so this is perfect timing. I’d like to try that Strawberry-Rhubarb Crumb Bar recipe you have listed. Sounds really good! My mom made freezer jam. Absolutely heavenly!

Linda Lum (author) from Washington State, USA on May 10, 2021:

Louise, I do hope that you give it a try. You'll be amazed at the flavors. Thank you so much for leaving a comment (it isn't easy any more).

Louise Powles from Norfolk, England on May 10, 2021:

I love strawberries. The grilled chicken with spicy bbq sauce sounds lovely, I've never tried that before. I'm definitely going to try that!

Linda Lum (author) from Washington State, USA on May 10, 2021:

Ann, chocolate and strawberries are absolutely divine. I'm glad you enjoyed the history lesson. (By the way, that 'round to it' list is becoming unwieldy at my house.)

Ann Carr from SW England on May 10, 2021:

I love, love, love strawberries, Linda. On their own is my favourite way to eat them, but with chocolate is sublime too!

Thanks for the fascinating history and also these wonderful recipes. They are so versatile aren't they?

I have grown them before but have none in the garden as yet. It's a 'round-to-it' on my list!

Hope all's well with you. Take care.

Ann

Linda Lum (author) from Washington State, USA on May 10, 2021:

Denise, I can't grow strawberries where I live--welll, actually I could, but the deer would get to them first. I can't imagine being able to have strawberries year-round. For us (in the Pacific Northwest) they are a delicacy for about one month. Yes, we can get imports at other times of year, but they're never as good.

Linda Lum (author) from Washington State, USA on May 10, 2021:

Rachel, home-grown strawberries are the BEST. Thank you for sharing with your daughter.

Denise McGill from Fresno CA on May 10, 2021:

What an awesome history. I didn't realize. I have grown them before but always started with starter plants. Here in California, we take them for granted almost year round. I like to even through a strawberry (chopped) into my iced tea. Yum.

Blessings,

Denise

Rachel L Alba on May 10, 2021:

Hi Linda. I love strawberries and love your recipes. My daughter decided to try to grow strawberries this year and I will send her your post. Thanks for sharing your knowledge. Stay healthy.

Linda Lum (author) from Washington State, USA on May 10, 2021:

Thank you Pamela. I try to find unique ways of using the foods we know. Have a blessed week.

Linda Lum (author) from Washington State, USA on May 10, 2021:

Peggy, I'm not a pancake kinda gal, but like you I love fresh strawberries. And strawberry rhubarb pie is pretty hard to beat.

Linda Lum (author) from Washington State, USA on May 10, 2021:

Iqra, yes strawberries are a real nutritional powerhouse, and a good source of fiber too. Thanks for stopping by.

Linda Lum (author) from Washington State, USA on May 10, 2021:

Bill, we're having some paving done this week so happy for the good forecast. I think the turnoff for you (re strawberries) is those seeds on the outside. Have a great week my friend, but take it easy on that hip

Iqra from East County on May 10, 2021:

Yummm! My most favorit fruit.

Strawberries are very rich in antioxidants. They're an excellent source of vitamin C and manganese and also contain decent amounts of folate (vitamin B9) and potassium.

Thank you so much Linda for sharing history and different recipes made from strawbery.

Peggy Woods from Houston, Texas on May 10, 2021:

I used to pick strawberries each year from a strawberry farm in Wisconsin. There is nothing better than a fresh-picked warm strawberry! Many of the recipes you cited sound good. I will make some buttermilk pancakes for breakfast, and I'll serve them with some sliced strawberries and maple syrup. Better go now and get busy!

Pamela Oglesby from Sunny Florida on May 10, 2021:

I enjoyed reading about the history of strawberries, Linda. The recipes all looked good. Who wouldn't like a dessert that has strawberries? I never thought about strawberries with fish of any kind. I appreciate all the new ideas you present in your articles, Linda. Thank you.

Bill Holland from Olympia, WA on May 10, 2021:

I love strawberry smoothies. I don't like to eat them off the vine. There's something about their texture that turns me off. But a smoothie? Oh, sign me up.

I hope this finds you well, my friend. Good weather ahead of us this week, and a ton of projects await. Have a great week!

Linda Lum (author) from Washington State, USA on May 10, 2021:

Good morning Misbah--you're my first commenter today (the gold star is in the mail).

Thank you for your kind words. Strawberry season is about to begin (at least, where I live) and so I thought it was time to release this article to the world. I'm glad you enjoyed it.

Blessings to you too.

Misbah Sheikh from The World of Poets on May 10, 2021:

Wow! Linda. Brilliant Job. What a detailed study of strawberries. The story of three strawberries was quite interesting. I don't like eating something chocolatey with a strawberry flavor, but I do like strawberries on my cheesecake. Strawberry pretzel salad sounds pretty delicious. I've never tried it, but it sounds great.

Thanks for sharing this beautiful hub

Blessings and Love

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

The Original Fast Food

By definition, tamales are a steamed bundle of masa (cornmeal dough) plus a tasty filling, all bundled up in a non-edible wrapper. As such, they’re a portable meal; you might even call them the original fast food.

Tamales originated in Mesoamerica and date back to pre-Columbian times. In fact, the name is derived from tamalii, an Aztec word meaning “wrapped food.”

What Are the Basic Parts of the Tamale?

• Wrapper: In some parts of Mexico tamales are enclosed in corn husks; however in the southern state of Michoacán corn husks are replaced with agave leaves and in Oaxaca, they use banana or plantain leaves.
• Filling: This can be as simple as a dollop of canned refried beans, or as complex as pork simmered for hours until it is fall-apart tender, and countless things in between.
• Masa: The key to any and every tamale is the dough; corn which has been specially treated with water and lime is ground very fine and then mixed with liquid and fat (lard is traditional) to create a smooth, creamy paste the consistency of soft ice cream.

Slow Cooker Tamale Recipe

Tamales are cooked with steam. The standard method of cooking is to place them in a steamer basket. I wondered if they could be assembled ahead of time, then steamed in a slow cooker (crockpot) to cook unsupervised. Here’s how I did it.

First, make the masa dough:

Ingredients

• 2 1/2 cups masa flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 3/4 cup olive oil
• 1 1/2 cups warm broth (chicken or vegetable)

Instructions

1. Place the dry ingredients in the bowl of a stand mixer. Add the oil and beat to combine.
2. With the mixer running, slowly pour in the warm broth until the dough has a creamy texture. It should be the consistency of soft ice cream.

Then, choose your filling:

I had half a can of vegetarian frijoles languishing in the refrigerator so that was my go-to filling of choice. A shmear of beans, a strip of cheese, and a small dollop of red enchilada sauce filled my tamales. But tamales are wonderfully adaptable. If you need some inspiration, links to more recipes are below under the heading “Alternative Tamale Filling.”

Finally, select your wrapper:

Tamales are usually wrapped in corn husks. No, you don’t need to run out into a cornfield and start shucking corn. You can purchase properly processed corn husks in the Latin American food section of your grocery store. They’ll be in a plastic bag, cleaned, dried, and ready to use.

Place the corn husks in a large bowl. Cover with boiling water. They want to float to the surface, so I placed a plate on top and weighed it down with a large (30 ounce) can of tomatoes. Two cans of soup or vegetables would work just as well. (Let your imagination soar!) The husks need to soak for at least 30 minutes so that they will soften and be pliable. One hour is even better.

But, what if you don’t have corn husks? Never fear. Parchment paper will work just as well. Cut eight-inch squares.

How to Fold a Tamale

1. Corn husks are shaped like a triangle; take one and position it so that the narrow end is pointing up (north) and the wide part of the triangle is south.
2. There are two sides to a corn husk—a smooth side and a rough side. Make sure your husk is smooth-side up.
3. Use about a golf-ball-size blob of masa to cover the bottom end of the corn husk. Don't be skimpy—there should be an even layer of masa with no corn husk showing through.
4. Don't overstuff the tamale; use just a small amount of filling.
5. Fold the corn husk from side to side so that the masa encloses the filling. Next, tuck the edge under. Finally, fold the point down. Tada! You've made your first (of many) tamales.

How to Make Tamales in Your Slow Cooker

I have a round slow cooker; the insert is XX inches across—and so it perfectly accommodates the eight-inch round tall cake pan that I used to hold my tamales.

Since there are only three of us I didn't make a huge batch; the amount of masa dough I had made was just enough for 24 tamales. To keep them standing upright, and to position them against the outer edge of the cake pan. I placed a small ramekin in the center. If you make enough tamales to completely fill your cake pan, you won't need a ramekin to keep them standing upright.

I can hear you mumbling out there. "What if you don't have such a large slow cooker (or an eight-inch cake pan to use as an insert)?" In that case, an aluminum foil pie tin, with a few holes poked in the bottom, will do quite nicely. Turn it upside-down in the cooker.

And, some of you might ask "what if you have an oddly-shaped slow cooker?" (I have a second one that is slightly smaller and is oval-shaped.) Take several sheets of aluminum foil, roll them into a rope shape, and then coil it (think of the spiral shape of a snail shell) to fit in the bottom of the cooker.

After you assemble your tamales, place them in the cake pan insert, or atop the pierced aluminum pie tin, or atop the coil of aluminum foil. Pour two to three cups of hot water into the bottom of the cooker. Cover, set the cooker to "high," and in four to six hours you will have perfectly steamed tamales.

• Authentic Beef Tamales: Any recipe that calls for six pounds of beef brisket is going to be a labor of love, but will also reward you with tons of flavor. "Beef Loving Texans" provide step-by-step photos to help you make beef tamales for a crowd.
• Green Chile and Cheese Tamales: These tamales are filled with poblano peppers and strips of pepper jack cheese. They're vegetarian and (of course) gluten-free.
• Homemade Ground Beef Tamales: Let's assume you don't have 8 hours to simmer a beef brisket, but still want a beef tamale; you can use Mely's recipe for ground beef tamales. These picadillo tamales include ground beef, potatoes, and carrots for a rich, satisfying meal.
• Mushroom (Vegan) Tamales: This recipe is for my vegan readers; it's simple to make, budget-friendly and so delicious. It's filled with mushrooms, vegan cheese, onion, and garlic—slightly spicy, but you can adjust the heat by reducing (or increasing) the amount of cayenne.
• Poblano Chorizo and Cheese Tamales: Earthy peppers, spicy pork sausage, and melty manchego cheese—do you need anything more?
• Pork Tamales: Making tamales can be a fun family project but from start to finish it can be time-consuming. Do yourself a favor and cook the pork one day and assemble the tamales the next day.
• Shrimp and Corn Tamales With Miso Butter: Here is an entirely new spin on the tamale—sweet shrimp are paired with umami-rich miso/lime butter.

Green Chili Tamale Sauce: This recipe relies on Anaheim chili peppers for just a subtle kick of heat. Tomatillos add a bright puckery tang. This sauce is perfect for tamales made with poultry or when you're in the mood for a lighter sauce.

Pumpkin Mole: This mole is creamy, sweet, and savory, a less spicy version of the traditional chocolate mole.

Red Sauce

My favorite red sauce recipe is authentic—no tomatoes were harmed in the making of this sauce.

Ingredients

• 1 tablespoon oil
• 1 tablespoon flour
• 2 tablespoons chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon cumin
• 1/8 teaspoon oregano
• 1 cup stock (vegetable or chicken)

Instructions

1. Stir together the oil and flour in the bottom of a small saucepan.
2. Simmer on medium heat for 2 minutes.
3. Add the remaining ingredients; bring to a boil and then reduce the heat to low. Simmer for 10-15 minutes.

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on May 08, 2021:

Audrey, what a joy to find you here today. (With the Maven problems it's an "Alice down the rabbit hole" to find each other, isn't it?

Thank you for your sweet comment. Blessings to you.

Audrey Hunt from Idyllwild Ca. on May 08, 2021:

Is there anything better than a good tamale? Not in my book. It's at the top of my list. I love your recipe. I just need a little more time to work this into my schedule. And I will!

Linda Lum (author) from Washington State, USA on May 05, 2021:

Adrienne, not everyone has a steamer, but I think almost every household has a slow cooker--that's why I wrote this article. I love tamales and don't make them often enough. I'm glad you enjoyed this and that perhaps I've given you enough encouragement to give them a try. Thanks for stopping by.

Adrienne Farricelli on May 05, 2021:

Having lived in Arizona for many years, tamales are something I am very familiar with. One of my friend's mom makes the best tamales in town and she would sell them on special occasions. I have never tried making them, but a Mexican store near me sells all the ingredients. I have a slow cooker, so now with your recipe I may feel more encouraged to try making them one day.

Shauna L Bowling from Central Florida on May 04, 2021:

Don't beat yourself up, Sis. What's important is that it tasted good, the interior of the tamale was intact and you found a new way of making them for busy home cooks that don't have the time to babysit this complex dish. Kudos to you!

Linda Lum (author) from Washington State, USA on May 04, 2021:

Yeah, I know. I was in a rush. But they probably prep ahead of time and then steam as needed. Whatever. I agree with you it's what I woulda/coulda/shoulda done. Next time I'll do better.

Shauna L Bowling from Central Florida on May 04, 2021:

On the TV cooking shows, especially Diners Drive-In and Dives, the chefs tie the tamales before putting them in the steaming vessels. That way they don't open up during the process.

Linda Lum (author) from Washington State, USA on May 04, 2021:

Shauna, tying them is probably a good idea, but I was being lazy, and if you snuggle them close together I'm not convinced that tying is necessary. Yes, that sauce is good enough to drink from a spoon. I'm using my leftovers as a simmer sauce for chicken tomorrow.

Shauna L Bowling from Central Florida on May 04, 2021:

Linda, I have a bag of masa and don't know what to do with it. My crock pot is oval, so if I try this technique, I'll have to employ one of your improvisational methods to hold the tamales upright.

I notice you didn't tie your tamales closed. I think if I did that I could probably put them straight in the crock pot, couldn't I?

I like your recipe for the red sauce. That's the one I'd probably go with.

Linda Lum (author) from Washington State, USA on May 02, 2021:

Bill, it's just a few years away. I know the two of you will have many happy years together and tamales is certainly more when you're not doing it alone.

Linda Lum (author) from Washington State, USA on May 02, 2021:

Chitrangada, thank you. It is good to hear from you; I have been concerned about you. I pray that you and your family stay safe and well.

Linda Lum (author) from Washington State, USA on May 02, 2021:

Pamela, thank you so much. Tamales are time consuming, but you could break the work down into several steps (even several days). And, I don't see why you couldn't make them while you are sitting down. I would be a fun family activity.

Bill Holland from Olympia, WA on May 02, 2021:

Maybe when Bev retires we will both have time to do more cooking. Until then, with our schedules, I'm afraid we will continue to eat on the fly. Thank goodness I'm comfortable with this type of nourishment preparation. :) Happy Sunday my friend!

Chitrangada Sharan from New Delhi, India on May 02, 2021:

The Tamale recipe sounds wonderful. Thank you providing the details about it, along with the variations. I have eaten it at restaurants, but haven’t tried myself.

Your article is going to be a good guide for me.

Thank you for sharing.

Pamela Oglesby from Sunny Florida on May 02, 2021:

I wish I had found this article before Maven put 'Welcome to Hubpages' as a stationary block to the top of the page.

Now that I have had a short rant, I found this article to be very interesting as I have never made tamales. I have eaten them a couple of times but never considered how they were made.

The tamales look so delicious. I have a slow cooker that would probably work. I don't cook much these days but I will keep tamales in mind. I appreciate learning about tamales, and I hope I can et motivated. This is a terrific article, Linda.

Linda Lum (author) from Washington State, USA on May 01, 2021:

Iqra, it's really not any easier than the traditional method, but it's more forgiving in allowing you to let it cook unattended. Thank you for your kind comment.

Linda Lum (author) from Washington State, USA on May 01, 2021:

Oh John, I'm sorry if you can't find mass. There's really no substitute. Good luck on your quest.

John Hansen from Queensland Australia on May 01, 2021:

Linda these tamales look and sound wonderful, unfortunately I doubt some of the necessary ingredients are available here, though as for everything I guess we can adapt. I will take a closer look at the Mexican food section in our International food aisle at the local supermarket, but I am quite certain 90% of it is just taco related.

Iqra from East County on May 01, 2021:

Slow cooker tamale recipe sounds delicious, This is a simple tamale pie recipe that tastes very similar to authentic tamales without all the work. Thanks, Linda for sharing this yummy recipe.

Linda Lum (author) from Washington State, USA on May 01, 2021:

Flourish, Tex-Mex is just the start. The last one (with shrimp and miso) was a real eye-opener for me. Of course, there are sweet tamales also (chocolate anyone?) and I didn't get into that aspect at all. Thanks so much for commenting.

Linda Lum (author) from Washington State, USA on May 01, 2021:

Misbah, you are first in line. Glad you were able to find this before the Maven magic wand waved and made comments go "poof."

I enjoy foods with flavor, but not necessarily HOT and spicy. (At my age I just can't handle the heat anymore.) Thanks so much for commenting. If you can find masa I know you will enjoy making these.

Blessings to you my dear.

FlourishAnyway from USA on May 01, 2021:

What a delightful Tex Mex recipe! I used to cook for tons of high school kids doing projects and clubs and weekend robotics sessions. This would have been perfect for them. Sometimes I miss those days.

Misbah Sheikh from The World of Poets on May 01, 2021:

Linda, what a delicious meal. I have never tried Tamale. Your recipe sounds so yummy. Looks like you love to eat spicy foods. As an Asian, I love eating hot and spicy foods. The red sauce recipe is authentic.

Thanks for sharing the recipe and for adding so much information. I love it.

Blessings and Peace

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

Fun Street Foods

One of the delights of traveling to another country is being able to enjoy the local cuisine, and street vendors are an easy and inexpensive way to do just that. It’s not a new concept; in ancient Greece, vendors sold fried fish, Egyptians had lamb kebabs, and the Aztecs sold something very similar to the tamale. Today visit any city in Italy and you are sure to find a gelato stand. The streets of Belgium are filled with the aroma of crispy pommes frites. Tourists in Vietnam rhapsodize over memories of their first banh mi, and in France, the ubiquitous food in every neighborhood is the crêpe.

Let's take a moment and learn the origins of this delicate pancake that can be served with a dusting of powdered sugar, or filled to create a sweet treat, a fun but easy breakfast/brunch dish, or a savory dinner.

Was the Crêpe a Culinary Happy Accident?

The earliest form of Brie was purportedly created by accident in the Middle East. The story goes that a nomad filled his saddlebag with milk before embarking on a long horseback journey. His animal carcass saddlebag was lined with rennet (an enzyme also called rennin or chymosin) and the combination with the milk created a watery liquid (whey) and solid, white lumps (curds) that was an ancestor, perhaps, of the first Brie.

It is said that centuries ago, a young man in Italy, a cheese apprentice, was distracted by love, and left his cheese curds unattended overnight. To hide his oversight, the next morning he mixed them with fresh curds, but a few weeks later he noticed that the batch was turning blue. The mistake could no longer be hidden, but it proved to be a happy accident, and Gorgonzola was born . . . or something like that. (Oddly enough, the French have a similar story for the creation of Roquefort.)

Ruth Wakefield was the co-owner/operator of the Toll House Inn in Massachusetts. Her husband took care of the business end of the operation, and Ruth did all of the cooking and baking. One evening she decided to adapt her vanilla butter cookie recipe by stirring in a bar of Nestle chocolate that she had broken into shards. She assumed that the chocolate would melt, but as you know, those chunks of chocolate maintained their shape and chocolate chip cookies were “invented.”

And then, there’s the story of the crêpe. According to legend, wheat is a tender crop that cannot grow in the northern parts of France, but buckwheat was found to be a hardy substitute. It worked quite well as a nourishing and filling bowl of porridge at the start of the day. One morning, while ladling portions into bowls, a bit of the cereal fell onto the hot stovetop where in moments it crisped. Rather than simply toss it out, the cook sampled it and found it not only edible but quite tasty and satisfying—so the kitchen elves gave us crêpes.

How to Make Crêpes

Basic Crêpe Recipe

Ingredients (enough for 8 crepes)

• 2/3 cup milk
• 2 eggs
• 2 teaspoons olive oil
• ¼ teaspoon salt
• 1/2 cup flour

Instructions

1. Place all ingredients in a blender or food processor and process until smooth.
2. Refrigerate for 1 hour.
3. Prepare a parking spot for your finished crêpes. A large sheet of parchment paper on the countertop next to your cooking station is ideal.
4. Heat a medium-size saute pan over medium heat (the one I use is about 8 inches across). Brush melted butter on the bottom of the pan and ladle in about 1/4 cup batter into the center of the pan. Swirl quickly to evenly distribute the batter to the edges of the pan. Cook until the edges begin to brown and curl, about 1 minute.
5. Carefully slide a spatula under the middle of the crêpe and flip over to cook the other side. This will take just a few seconds. Quickly flip the cooked crêpe out of the pan onto the parchment paper to cool.
6. Continue with the remaining batter.
7. Set aside to cool.

Vegan Crêpes

Before we delve into the world of sweet and/or savory crêpe fillings, I would like to offer my friends who are vegan, allergic to eggs, or lactose intolerant an alternative to the traditional milk and egg-rich crêpe batter. These vegan crêpes are light as a cloud, but dairy- and egg-free.

Apple Walnut Crêpes

These crêpes are loaded with a delicious apple walnut filling then topped with powdered sugar. As the apple and walnut filling is simmering in the saucepan, the smell is amazing. Nothing says fall like the aroma that fills a kitchen with the smell of delicious fall desserts.

Banana Crêpes

These delicate banana crêpes are stuffed with a blend of cream cheese, sour cream, and powdered sugar to create a cheesecake-like filling. Top them with banana slices simmered in a rich butter/brown sugar sauce.

Blueberry Lemon Curd Crêpes

There's something magical about the combination of lemon curd and blueberries and those two flavors combine in these blueberry lemon curd crêpes for a sweet-tart brunch entree. If you've never made lemon curd, don't worry; Diane shares her step-by-step recipe (may I say that it's easy-peasy lemon squeezy)? Leftovers (if there are any) can be stored in the refrigerator for a week.

Boston Cream Pie Crêpes

The Boston cream pie (in case you've never had the pleasure of eating a slice), is not a pie at all—it's a decadent sponge cake filled with custard cream and topped with a rich dark chocolate ganache. These Boston cream crêpes are just as sinfully decadent, but so much simpler to make.

Pumpkin Crêpes

Only four ingredients are needed to make the filling for these pumpkin crêpes. Even easier—you can "bake" the crêpes and make the filling ahead of time. Store covered in the refrigerator and then assemble just before serving for a quick brunch dish or a delightful autumn dessert.

Chicken Broccoli Stuffed Crêpe Casserole

Casseroles are a busy person's best friend; a meal of chicken and broccoli crêpes in one bake and serve dish—what's not to love about that? Topped off with a rich Bechamel sauce and Gruyere cheese, this chicken broccoli casserole is the very definition of comfort food. In fact, it is so delicious, flavorful, and filling, your family will be begging you to make this casserole on a regular basis.

Easy Crêpes Eggs Benedict

I love eggs Benedict but must admit that I've never been a fan of the English muffins on the bottom. They just don't work well (for me) as a knife and fork food. Here's a European twist on the classic American breakfast. Edyta replaces English muffins with tender crêpes. There's only one problem—these crêpes eggs Benedict sinfully addictive.

Salmon, Prawn, and Charred Corn Crêpes

Seafood crêpes are a four-star quality fine-dining meal that you can make in your own kitchen. These delicate salmon, prawn, and charred corn crêpes are baked to a crisp dedication perfection and take only 45 minutes to prepare. Chef Claire serves them with a creamy dill sauce.

Spinach Crêpes

These spinach crêpes have all of the flavors of Italian manicotti without the fuss. Golden crêpes take the place of pasta tubes which are stuffed with a savory blend of ricotta cheese and spinach, and then covered with a rich bechamel sauce. A spoonful (or two) of marinara is optional but adds a bright pop of flavor and color.

Turkey Mushroom Swiss Crêpes

These savory crêpes are different from the others that have been presented in this article. Dawn stirs fresh and dried herbs, lemon zest, and a pinch of red pepper flakes into her crêpe batter. Every bite of these turkey mushroom Swiss crêpes is full of flavor.

Sources

• Kitchen Project
• Epicure & Culture
• Petoskey News

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on April 29, 2021:

Well Shauna, there goes the diet! I'm glad you were (finally) able to find this. I've been missing you kiddo. Crepes? You can do this.

Shauna L Bowling from Central Florida on April 29, 2021:

Finally, this showed up in my feed!

As always, the history is interesting, Linda. And the recipes look amazing. I've never tried making crepes, but maybe I should give it a whirl. When I saw the eggs Benedict recipe I literally gasped. I love eggs Benedict! I think subbing crepes for English muffins would be so tasty, not to mention easier to cut. Lordy, you're making me hungry!

Linda Lum (author) from Washington State, USA on April 28, 2021:

Adrienne, I'm not surprised that Nutella was popular. It was created in Italy. In what part of Italy did you live? If I had to live in any other country than my own, I would choose Italy in a heartbeat. I've been there several times and it feels like it could be home.

Adrienne Farricelli on April 28, 2021:

I love crepes. I was raised in Italy and one of our favorite ways to have fun on a Saturday was to go out with friends and go to this place that offered a variety of crepes. I loved the version of crepes with Nutella and whipped cream. Your Boston creme pie crepes sound heavenly.

Linda Lum (author) from Washington State, USA on April 26, 2021:

Peggy, I love Bill but my he is a bit of a picky eater. No spinach will ever pass his lips. The crepe Eggs Benedicts is very good, and my manicotti recipe is something I discovered when I was visiting my sister in Maniago, Italy.

Peggy Woods from Houston, Texas on April 26, 2021:

It has been quite some time since I have made crepes. Unlike Bill, I like the sound of the ones using spinach. I would never have thought to use crepes as a base for Eggs Benedict, but it looks good.

Linda Lum (author) from Washington State, USA on April 26, 2021:

Ann, I re-entered the recipe for vegan crepes. Give it another try.

Linda Lum (author) from Washington State, USA on April 26, 2021:

Bill, I won't make you eat spinach, but once in a while I need to toss it in just so see if you're really reading these things. Thanks for the compliments and I hope you enjoy the week.

Linda Lum (author) from Washington State, USA on April 26, 2021:

Pamela, I should have used that statement in my introduction - "There is no bad crepe." Thanks, my friend, and I hope you have a wonderful week.

Linda Lum (author) from Washington State, USA on April 26, 2021:

Ann, it's always good to hear from you, my sister "across the pond." We don't have golden syrup here (and I wish that we did). There is nothing else like it--no substitutes.

I hate to be the pessimist, but I agree with you about Maven--they really don't care what we think. But wouldn't it be in their best interests to do something that promotes more traffic and interaction? Oh well. I look forward to hearing from you.

Linda Lum (author) from Washington State, USA on April 26, 2021:

Dora, you can cook. I'm not a genius (not even close). You've got this gal.

Linda Lum (author) from Washington State, USA on April 26, 2021:

Flourish, you've made me so happy. Your dad must have been quite the performer in the kitchen. That's awesome.

Bill Holland from Olympia, WA on April 26, 2021:

If I can put maple syrup on it, count me in. You could have stopped before the spinach recipe....just sayin' :) As always, I love the history of the foods you highlight. Well done, my friend. Enjoy the sunshine!

Pamela Oglesby from Sunny Florida on April 26, 2021:

This is another fascinating article, Linda. I always enjoy hearing about the history of various foods, and I have also learned that there is no bad crepe. They all look delicious! Thanks for sharing so many great ideas.

Ann Carr from SW England on April 26, 2021:

I love crêpes! Our French friends do them quite often, often on a flat stone for huge ones! Here, I occasionally make some for Pancake Day (Shrove Tuesday) and my favourite is with golden syrup and/or lemon juice and demerara sugar. You have given us some wonderful alternatives here, Linda. I couldn't make the vegan link work though, don't know why.

Sweet or savoury, they provide a tasty alternative once in a while and most people love them. Great for a dessert.

Glad I got to this before it's moved! I complained again recently about the rubbish layout on Maven and the lack of easy comments but they just keep saying the comments will return. I told them I don't believe them!! I hope I'm proved wrong.

Hope you and yours are well, Linda. I'm busy, busy with the grandchildren again, which is great but will drop you a line soon. Keep safe and well.

Ann

Dora Weithers from The Caribbean on April 26, 2021:

Thanks for the interesting story of how crepes came into being. Quite a delectable "accident." Thanks also for the recipes. They make me wish I could cook.

FlourishAnyway from USA on April 26, 2021:

Oh my goodness, you really outdid yourself with this one! I am so hungry after reading this. When you said cheesecake flavor I was instantly sold and then some of the dinner recipes, just wow. Growing up, my dad used to make crepes and serve them with rich chocolate or sauces, fillings, fresh fruit, and real whipped cream.

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

Pretty Poison

Anacardium occidentale is an impressive evergreen tree. A member of the sumac family, its leaves are leathery and glossy, similar to the foliage of a rubber plant. At maturity, these native trees of Brazil reach a height of about 46 feet. But they're more than a beautiful jungle plant.

• Its sap is used to make varnish that protects wooden furniture from insect infestation.
• Oil extracted from its fruits is used in the manufacture of plastics, brake linings, and insecticides.
• The tree is a relative of the mango, pistachios, and poison ivy.

And this same tree produces one of the most expensive nuts in the world. This is the cashew tree.

But Also an Edible Treat

In 1558 Portuguese explorers reached the shores of Brazil; there they found the cashew tree and the local tribe, the Tupi Indians, showed them how to roast and remove its irritating outer hull.

Erosion Control

Between 1560 and 1565, those Portuguese explorers transported the cashew from Brazil to Goa, India. It was assumed that this fast-growing tree would be the perfect specimen to help control coastal erosion. It has a far-reaching horizontal root system and creates a broad canopy to shield the soil from torrential rains.

The few trees soon spread across the entire coastal region with the aid of the Indian elephant. Elephants adore the taste of the cashew "apple," a bell pepper-shaped fruit from which the nut hangs. Pachyderms aren’t picky—they would eat the “apple” and nut, and as one might expect, the nut in its protective shell could not be digested; it would be replanted by the elephants along with an ample supply of fertilizer.

Difficult and Dangerous Harvest

At harvest, the apple and nut are removed from the tree, then the nut is separated from the apple, but that's just the beginning. Although the nut itself is harmless, it's encased in a double-hulled shell that contains anacardic acid, the same toxin which causes the skin rashes and painful blisters of poison ivy.

A 2011 Human Rights Watch report found (Vietnamese) workers at "drug rehabilitation centers" forced to harvest between roughly 4,800 nuts a day for under $3 a month as part of their "therapy." Workers suffered hand burns, respiratory problems, and other allergic reactions as a result of working with the cashews. Punishments for slow work, refusal to work, or breaking any "rules" unbelievably included beatings, sometimes with electrical batons.

—Hanna Claeson, Mashed.com 23 June 2020

Sadly, working conditions in other parts of the world are almost equally harsh with minimal wages, child labor, and lack of protective safety equipment.

Cashew Production in Metric Tonnes

Sweet and Savory Recipes in This Article

Chicken Dishes

• Cashew Chicken Stir-Fry
• Slow Cooker Cashew Chicken
• Thai Chicken With Cashews

Seafood Dishes

• Cashew Coconut Salmon Curry
• Shrimp Alfredo
• Baked Haddock Filets With Cashew Cracker Crust

Snacks/Appetizers

• Rosemary Cashews
• Basil and Cashew Pesto
• Cashew Queso

Sweet Treats

• Brown Sugar Cashew Blondies
• Honey-Roasted Cashews
• Chocolate Toffee Cashew Clusters

Vegetarian/Vegan Dishes

• Cashew Cauliflower
• Vegan No-Clam Chowder
• Halloumi Curry With Cashew Nut Sauce and Broccoli

Chicken Dishes

Cashew Chicken Stir-Fry: Prasanna's recipe for cashew stir fry is so easy and flavorful you'll never do take-out again. There's a little sweet, a touch of heat, savory, and (of course) crunch.

Slow Cooker Cashew Chicken: Here's a different but equally tasty approach to cashew chicken. Allyssa coats boneless chicken chunks with cornstarch and sautes them until they are golden. Simmered in a tangy sweet-sour sauce, the cornstarch breading thickens the sauce and the sauce tenderizes the chicken, keeping it moist and succulent—a culinary symbiotic masterpiece.

Thai Chicken With Cashews: This Thai version of cashew chicken introduces more depth of flavor with a touch of fish sauce and pops of heat from the traditional dried red chilies.

Seafood Dishes

Cashew Coconut Salmon Curry: Salmon is my favorite fish to eat, but it can go from luxuriously moist and succulent to dry as sawdust in a matter of moments if you don't treat it gently, tenderly, and with love. Gently poaching the fish in coconut milk is the key to this recipe. The fish stays moist and is saturated with the simmer-sauce flavors of lime, ginger, and red curry paste.

Shrimp Alfredo: Cashews are a versatile ingredient; not only do they provide crunch and sweet flavor they also help create a non-dairy creamy sauce, as in this alfredo

Baked Haddock Filets With Cashew Cracker Crust: The creator of this dish used one of my never-fail tricks for moist, flavorful fish filets—not only does mayonnaise protect the tender white meat of haddock from the oven's heat, but it also helps the buttery crunchy topping to adhere to the fish. If you cannot find haddock, you could substitute flounder, sole, cod, or halibut.

Snacks/Appetizers

Rosemary Cashews: Sweet, spicy, and savory, these rosemary cashews make a great snack, accompaniment to an after-dinner sip of wine, or a welcome hostess gift.

Basil and Cashew Pesto: The traditional recipe for basil pesto calls for pine nuts; this version with Parmesan and cashews whip up salty and slightly sweet. Don't just serve it with pasta; break out of your rut and mix it with Greek yogurt for a dip, brush it in roasted corn on the cob, spread on sandwiches, or dollop in steaming bowls of vegetable soup or minestrone.

Cashew Queso: This silky, rich cheese dip is vegan, but it's so luxurious you just might fool your cheese-loving friends. Dairy- and gluten-free, it requires no cooking and comes together in minutes with your trusty blender and items you probably have in your pantry.

Sweet Treats

Brown Sugar Cashew Blondies: Brown sugar creates a caramel-like flavor in this moist brownie bars studded with roasted chopped cashews.

Honey-Roasted Cashews: Honey-roasted cashews are the perfect combination of sweet and salty. They make an easy snack, appetizer, or a welcome hostess gift.

Chocolate Toffee Cashew Clusters: You don't need to be an experienced confectioner to make these candies filled with buttery toffee bits and scrumptious salted cashews all smothered in chocolate.

Vegetarian/Vegan Dishes

Vegetarian Cashew Cauliflower: If you love cashew chicken but don't (want to) eat meat, this recipe is for you.

Vegan No-Clam Chowder: Comforting food can be delicious and healthy. This Boston-style clam chowder is gluten and dairy-free.

Halloumi Curry With Cashew Nut Sauce and Broccoli: Halloumi is a unique cheese—it can be baked, fried, or grilled and does not melt. Ground cashews, coconut milk, and tomatoes are blended to create a spicy/silky sauce. If you want to make this vegan, replace the cheese with firm tofu.

Trivia

• November 23 is National Cashew Day
• Cashew growing season is from March to May
• More than half of the cashews produced in the world come from just three countries—Vietnam, India, and the Ivory Coast.

Sources

• Food Reference
• Top 5 of Anything
• The Healthy
• My Recipes
• Parade
• Mashed
• Slow Food
• Wholesale Nuts and Dried Fruits
• Food Unfolded

Comments

Linda Lum (author) from Washington State, USA on April 28, 2021:

Adrienne, the cashew chicken is absolutely devine. I do hope you will give it a try.

Adrienne Farricelli on April 28, 2021:

Cashews are one of my favorite nuts and I always keep them handy when I crave a healthy snack. I will have to try the recipe of chicken with cashews as I like almond chicken, but cashew chicken sounds much better!

Linda Lum (author) from Washington State, USA on April 25, 2021:

And, comments are valuable to all readers. If your exchange back and forth is on FB others can't see that

FlourishAnyway from USA on April 25, 2021:

I’m frustrated. I suspect when they announced the comments wouldn’t be coming back to the tattoo niche site then that was a forerunner for the rest of the niches. I get a healthy number of external comments from people asking questions or making suggestions on new songs to add to my playlists and I depend on those comments. HP wants us to handle comments via Facebook I think, but that’s just too much. It doesn’t offer the control I want. Facebook is so yesterday. Frustrating.

Linda Lum (author) from Washington State, USA on April 23, 2021:

Flourish, we were "promised" first half of the year 2021, but since Sammantha has resigned I'm not sure that anyone (else) really cares. Thanks for taking the time to find me.

FlourishAnyway from USA on April 23, 2021:

Fascinating intro, Carb Diva. They are very expensive but I love them. I don't use them in cooking or baking but I'd love to try two of your recipes, the vegan one and the chicken one for my family. Sounds wonderful! It took me awhile to find this article again to comment on it in the feed. It's so frustrating what HP has done. I have people emailing me trying to comment on my hubs. NUTS!

Linda Lum (author) from Washington State, USA on April 21, 2021:

Devika, as you can see they can be used in so many delicious ways. Where I live they are very expensive so rather than using as a casual snack, we include them in cooking or baking to fully appreciate their taste and texture. Thanks for writing.

Devika Primić from Dubrovnik, Croatia on April 21, 2021:

I like cashews and you told a lot about it. Nuts are great snacks and recipes about cashews must be delicious.

Ann Carr from SW England on April 20, 2021:

That's a good point, Linda. Mixtures of tastes must change the whole thing, to become a new taste. I'd bet that there is some chemical reason too though. I keep meaning to look it up!

Keep well!

Ann

Linda Lum (author) from Washington State, USA on April 20, 2021:

Peggy, I don't know if the forced labor still exists--I certainly hope not. Thanks for stopping by. Have a wonderful day.

Linda Lum (author) from Washington State, USA on April 20, 2021:

Misbah, I like the name Kaju. The Thai chicken is quite good and I hope you will give it a try. Blessings to you as well.

Linda Lum (author) from Washington State, USA on April 20, 2021:

Chitrangada, good morning to you. Thickening sauces with ground nuts (instead of using cream) is so smart and healthy. Cashews have such a unique taste--they are perhaps my favorite of all of the nuts. Thank you for your kind words and support.

Peggy Woods from Houston, Texas on April 20, 2021:

I had no idea that the cashew tree was related to poison ivy. That story about the people being forced to work with them is terrible. I hope that is not continuing today. I enjoy the taste of cashews, and many of these recipes sound delicious.

Misbah Sheikh from The World of Poets on April 20, 2021:

Linda, cashews are super nuts. I love eating them. We call It Kaju in Pakistan. I like a few of the recipes you mentioned. I like Thai Chicken with Cashews and Shrimp Alfredo. I love to eat cashews in cakes as well. Thanks for sharing this beautiful hub. I enjoyed reading it.

Blessings

Chitrangada Sharan from New Delhi, India on April 19, 2021:

An excellent article about cashew nuts. You have provided some interesting details about it, including the recipes.

I remember having cashews directly from the plants, while it was still green and in it’s shell. There are big farms in India, as you have rightly mentioned above.

The cashew paste is used to thicken the gravy, and is used in almost all the Indian sweets and desserts. My favourite is roasted cashews with a little bit of salt and pepper.

As always a detailed, well written and well presented article. Thank you for sharing.

Linda Lum (author) from Washington State, USA on April 19, 2021:

John, it is my pleasure.

Linda Lum (author) from Washington State, USA on April 19, 2021:

MizB you'll have that summer-like weather soon enough. We are enjoying almost 80 (very I usual for us) and I would gladly share if I could.

I look forward to hearing from you tomorrow.

Doris James MizBejabbers from Beautiful South on April 19, 2021:

I kind of breezed through your cashew article because it's bedtime. I'll take a more thorough look at the recipes tomorrow. I like nuts like cashews, peanuts or pecans in baked goods or candy like cashew brittle, but not in main dishes like cashew chicken. It is the crunchy texture of the nut, not the flavor that I dislike. I believe I would like them used as a crust, so I'll check out the fish recipe. As much as I love peanuts, I still favor cashews for snacking.

I enjoyed your elephant story very much. Til next time, stay safe and warm, my friend. (Freezing our butts off in the South right now.)

John Hansen from Queensland Australia on April 19, 2021:

Linda, cashews are one of my favourite nuts. I didn’t know how difficult they were to harvest or of the harsh conditions faced by many workers however. I loved reading the history and facts, and the recipes look and sound absolutely delicious. Thank you for sharing.

Linda Lum (author) from Washington State, USA on April 19, 2021:

Ann, if I still had my weekly Q&A series in operation I'd answer your question there. But I no longer have that forum so I'll give you my two cents worth here (oops, there I go using an American colloquialism that might not translate well. My apologies to Bill Holland).

I think your dislike of bananas as an ingredient (or Bill's similar feelings about nuts) is simply because you like the pure, unadulterated flavor. I compare it to my feelings about french fries. Many people douse them with ketchup or some other sauce (I have a friend who prefers yellow mustard and my husband uses vats of tartar sauce). You're no longer tasting the french fry when you use those condiments, right?

Ann Carr from SW England on April 19, 2021:

Bill's comment about not liking nuts in recipes isn't that weird. I love bananas, but not in any other form, in recipes or drinks - yuk! I wonder why that is. Does the chemistry change? Maybe you can answer that question, whether it's regarding nuts or bananas. I've just realised both words can mean 'mad'!!

Now I'm rambling so I'll stop.

Enjoy your day!

Ann

Linda Lum (author) from Washington State, USA on April 19, 2021:

Pamela, you and Ann Carr have made my day. Thank you for your kind words.

Linda Lum (author) from Washington State, USA on April 19, 2021:

Bill, you are my nutty friend, and I wouldn't have it any other way.

Linda Lum (author) from Washington State, USA on April 19, 2021:

Ann, you have no idea how happy you've made me. I'm doing a little dance (in my head, of course). The Carb Diva family is doing very well indeed. Bill Holland and I live about 30 minutes from each other and the weather he speaks of I am enjoying as well. It feels like Summer and I'm loving it.

Pamela Oglesby from Sunny Florida on April 19, 2021:

The history of the cashew is so interesting. I love cashews but I have never cooked with them. I have certainly eaten them many times. I need to try some of the recipes you have listed. I always cooked sweet treats with walnuts or pecans. Of course, they are also more affordable.

The story about Vietnam and the 'therapy' is horrible. There is too much torture in the world.

This is a great article, Linda. I feel inspired to cook!

Bill Holland from Olympia, WA on April 19, 2021:

True story: I love nuts! I love cashews! I don't love nuts in recipes!

Yes, I am weird, but then you knew that already.

Enjoy the week, my friend. The garden is calling us!

Ann Carr from SW England on April 19, 2021:

Those brown sugar blondies look yummy, Linda!

I love cashews and this is full of interesting facts, background and recipes. You do realise you're making me want to cook more and more, don't you? You're the only person who has ever done that!!

Hope all's well with you, Linda.

Keep safe.

Ann

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

"The lime trees were in bloom. But in the early morning only a faint fragrance drifted through the garden, an airy message, an aromatic echo of the dreams during the short summer night."

— Isak Dinesen

What Do You Dream Of?

What is the stuff of your dreams? What images fill your daytime reverie or invade your thoughts during sleep? Perhaps you drift to far-away places—strolling on white-sand beaches glistening below azure skies. Maybe you envision hiking in wildflower-strewn alpine meadows beneath sapphire-blue glaciers. I have a friend whose thoughts drift to sailing across a tranquil sea—destination “nowhere." My husband’s passion would be pushing it to the limit on a switch-back road with the top down on the Miata.

I dream of food, or more specifically, I dream of cooking food.

Here Are a Few of the Foods That Fill My Dreams

• Light and delicate cream scones—triangle-shaped breakfast pastries studded with fresh blackberries and drizzled with a lime zest glaze.
• A salad of bright red tomatoes, creamy avocado, and sweet cooked shrimp drizzled with a tangy cilantro-lime vinaigrette.
• Chicken thighs simmered to mahogany perfection in a sweet/savory sauce of brown sugar, soy sauce, and lime juice.
• A luxuriant cream pie—the graham cracker crust is buttery, the filling a delicate shade of green, sweet, creamy, and tart with the juice of key lime.

We’ve covered all of the bases—breakfast, lunch, dinner, and dessert. And what is the common thread? All of them are flavored with and enhanced by lime.

Meet the Family

In researching this article, I learned that the lime plant is extremely adaptable and hybridizes easily—that’s good news (unless, of course, you are a horticulturalist or food historian). Daniel Stone explains it this way in the February 2017 issue of National Geographic:

“So many cultivated species have come from so few primary ancestors. Just three, in fact: citrons, pomelos, and mandarins, all native to South and East Asia before they started their journeys west. Such simple lineage is the result of impressive commonality. Almost all citrus has the rare genetic combination of being sexually compatible and highly prone to mutation. Such traits allow their genes to mix, for thousands of years on their own, and eventually, at the hands of humans. The product of so much natural crossing in the wild and selective breading at research farms and in field is every orange, lemon, lime, and grapefruit you’ve ever eaten.”

Many think that the lime originated in Malaysia; those first fruits were the C. aurantifolia, the one we identify as the key lime. From there it gradually migrated westward from China, India, and Southeast Asia to the kingdom of the Medes and the Persian Empire.

In 711 A.D., limes were introduced to Europe but under less than ideal circumstances. It was in that year that the Moors, under the leadership of Tariq ibn-Ziyad, crossed the Strait of Gibraltar and invaded Spain.

“The reins of their horses were as fire, their faces black as pitch, their eyes shone like burning candles, their horses were swift as leopards and the riders fiercer than a wolf in a sheepfold at night. . .The noble Goths, the German rulers of Spain to whom Roderick belonged were broken in an hour, quicker than tongue can tell. Oh luckless Spain!”

The Moors brought with them not only their religion but numerous cultural and scientific influences. We can thank them for a unique language refined with over 4,000 Arabic words and phrases, including algebra, the concept of zero, the guitar, flamenco dance, irrigation, and an enriched cuisine—can you imagine a Spanish table without chickpeas, dried fruits, almonds, and the limon?

They Moved to America

There are several theories on how the lime (actually limes, lemons, and oranges) were introduced to the Americas, the West Indies to be exact. Some believe that Christopher Columbus brought them to Hispanola—other food historians point to the Spanish Conquistadores.

What is known is that Henry Perrine was appointed as United States Consul in Campeche, Mexico in 1827. Shortly after he arrived at his post, he received a letter from the U.S. Secretary of the Treasury. President John Quincy Adams wanted an accounting of all plants in the territory that were (1) beneficial and (2) could be cultivated in the United States. Perrine was no stranger to horticulture and research. It was his study of quinine that led to the advancement of its use in the treatment of malaria. He collected numerous samples, filling more than 100 boxes. By now you’ve probably guessed that one of the plants he selected was the lime.

There Are Many Varieties

There are numerous varieties of limes; many of them hybrids (a cross of the lime with other citrus fruits). They vary in size, flavor, and acidity and so have different uses in cooking and baking. Here’s a chart to explain.

Lime Varieties

A Little Bit of Trivia

In the 1800s the British navy began to include limes in their rations to prevent scurvy (a Vitamin C deficiency that causes bleeding gums, tooth loss, anemia, and the inability of wounds to heal). Lemons were also used, but limes became the preferred fruit because they have a lower amount of sugar and so don’t ferment quite as easily. Because finding a way to prevent scurvy was so important, the daily citrus allowance was a closely guarded military secret. There’s no doubt this is why British sailors were eventually dubbed “Limeys.”

Blackberry Lime Scones

This recipe for blackberry lime scones is rich and buttery; the blackberries keep the bread moist and the lime adds a bright pop of flavor. The tang of lime zest is a perfect counterpoint to the sweet sugar glaze.

Strawberry Lime Muffins

These strawberry lime muffins are a little sweet, a little sour, and promise a pop of flavor in every bite. They are quick to mix up—just five minutes from bowl to oven, and in less than one-half hour you can have these breakfast/brunch treats ready for your family.

Shrimp, Avocado, and Tomato Salad with Spicy Cilantro-Lime Dressing

This summer salad is light, bright and bursting with flavor. Briny shrimp, creamy avocado, and sweet ripe red tomatoes make a satisfying light meal when paired with homemade tortilla chips and spicy cilantro-lime dressing.

Southwestern Chopped Salad With Cilantro Dressing

Here's another salad idea that is vegetarian/vegan and gluten-free. Kaitlin dresses colorful beans and fresh, crisp vegetables with a creamy cilantro dressing; fresh lime juice makes it tangy and bright.

Crispy Cilantro Lime Chicken

Crispy cilantro lime chicken is juicy on the inside, golden and crisp on the outside, cooked in mouth-watering flavorful pan drippings! There are many cilantro lime chicken recipes out there, but in my book crispy skin wins every time.

Cilantro Lime Honey Garlic Salmon

This cilantro lime salmon is baked in foil so that you can have:

• Easy cleanup
• Moist, perfectly cooked salmon
• Bold flavors in every bite
• Quick-cooking—only 30 minutes from oven to table

No-Bake Key Lime Pie

This creamy-tangy key lime pie is a perfect summertime dessert. You can even freeze it for a refreshing treat when the weather is hot and humid. Fresh lime juice is best, but you can certainly use bottled. Don't have key limes? Don't worry. Regular limes will work just as well.

Lime Bars

This is a twist on the traditional lemon bar. These lime bars begin with a buttery shortbread crust; a tangy lime custard bakes on top. They bake in 40 minutes, but plan ahead because they need at least two hours of chill time in the refrigerator. Easy-peasy.

Sources

• Medical News Today
• Leafy Place
• Leaf.TV
• Spark Recipes
• Garden Guides
• Recipe Reminiscing
• Cuzco Eats
• Adelaide Magazine

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on April 19, 2021:

MizB you've convinced me that I need to try limeade. As for Rinita's comment, I assumed it was just a pinch of salt, as you would use to enhance the flavor of melon.

Doris James MizBejabbers from Beautiful South on April 19, 2021:

Thanks for the buttermilk lemon scone recipe. I still haven't slowed down enough yet to try the other one. I saw Rinita's comment about limeade. When I was pregnant with my first child, limeade was one of the few drinks I could keep down. I was extremely ill with gallstones and had trouble keeping anything on my stomach. But it's got to have sugar in it. No salt, please. Lime juice is also good in sweet tea (southern iced tea).

Linda Lum (author) from Washington State, USA on April 19, 2021:

Rinita, it is so very good to see you here. You have been missed. I have drank lemonade many times but have never tried limeade. It sounds very refreshing. Take care.

Rinita Sen on April 19, 2021:

Hi Linda, hope all is well. You have some great lime recipes here. But my favorite is still a glass of cool drink in hot summers made of lime juice, water, salt, and previously sugar (before my health diet). Hahaha, just a lighter note.

Linda Lum (author) from Washington State, USA on April 15, 2021:

Denise, here's a recipe that uses raw cashews as a substitute for the dairy. I have never delved into that type of cooking (we aren't vegan and my Godson has a tree nut allergy). But I've seen cashews used in many recipes, so it must be a miracle ingredient.

Thanks for taking the time to find me--with the Maven undoings of our comments it's like a scavenger hunt. I'm still keeping my fingers crossed for relief in "the first half of the year" but that self-imposed deadline is getting pretty close and Sammantha isn't there anymore.

Denise McGill from Fresno CA on April 15, 2021:

What a great history of the humble lime. I didn't know all that. I've cooked and baked with a lot of lemons but not used lime much. Perhaps I should give them a try. I'm intrigued by the Lime Bars. I used to make lemon bars all the time but hadn't thought of lime. I'll have to see if I can veganize it somehow.

Thanks.

Blessings,

Denise

Linda Lum (author) from Washington State, USA on April 15, 2021:

Flourish, there's no way that dear face is sour. Yes, I'll have a slice of pie too. Yum. Thanks for stopping by.

FlourishAnyway from USA on April 15, 2021:

I've got sour face from here, Linda! I'd love that pie with the graham cracker crust!

Linda Lum (author) from Washington State, USA on April 14, 2021:

Good morning MizB. Although I've not tried it (I don't have anything so fancy) I'm quite certain that you could indeed use your divided cast iron skillet. Here's a link: https://www.southerncastiron.com/lemon-buttermilk-...

The Persian lime is the one we see most commonly in the supermarket.

Thanks for finding a way to comment. That's real dedication (and friendship) on your part, my dear.

Doris James MizBejabbers from Beautiful South on April 13, 2021:

Oh, be still my heart! Being a southern gal who loves blackberries, I raced to the blackberry lime scone recipe, and Hooray! It uses baking powder, not yeast, so I can make a gluten-free version. Do you think I could make it in my divided black iron skillet? It makes either six or eight, I forget which. I make a great nectarine cake that looks like miniature scones in that skillet.

Which of the limes on the chart are the common limes we get at the grocery store? I can't tell much difference in them and the key limes, except for the price.

I really want to make the salmon dish, too. I'm just now developing a taste for salmon, and this sounds delish. The foil wrapped cleanup appeals to me, too.

We learned about the "limeys" in elementary school. That's one thing in history class that I do remember. You've outdone yourself this time, my friend. I'm off to the grocery store to stock up on limes!

Linda Lum (author) from Washington State, USA on April 13, 2021:

Hi Sis. Yes, I did contact Serious Eats, and they don't have a position for a writer at this time. But they know me and I know them. Thanks so much.

As for your aversion to cilantro, dear it really isn't your fault, a bad experience as a youth, etc. You aren't being picky. There are those (I can't understand it) who despise the taste of dark chocolate or roasted coffee. It's in your genes, so I'll give you a hall pass on this one, OK? Love you.

Shauna L Bowling from Central Florida on April 13, 2021:

Sis, I asked my mom about cilantro. She loves it and I hate it. My natural father, however, wasn't big on spices or lots of flavor, so I wonder if I got my dislike of cilantro from him. I simply turn away from so many recipes that look and sound delicious until I see cilantro as an ingredient. It's frustrating because I've never been a picky eater. But, then again, I wasn't raised with dishes that call for it. I was raised on Southern cooking. My mom thru the years has taken many cooking classes and is now - and has been - a gourmet cook for decades. She's even cooked and hosted dinners for members of past Cabinet members. She's an awesome cook (and baker) to say the least. And still going strong at age almost-83!

If you're working on a cook book, that should be your priority, in my opinion. That will make you more moulah than HP and it will give you a sense of accomplishment. You'll reach a much wider audience if the book is a hardback. (Think "The Joy of Cooking", "McCall's", both of which I know we have in our kitchens.)

On another note, have you looked into any of the leads I emailed you a few weeks ago?

Linda Lum (author) from Washington State, USA on April 13, 2021:

Shauna, thank you so muchh for your kind words and encouragement. I'm working on a book, but the going is slow (Maybe I should not stress about having a cache of articles for HP. At last count I have 14 that are ready to publish).

As for the recipes--unfortunately, there is no substitute for cilantro--it's the flavor we're going for, not the color. But it's not your fault. Those who taste soap when they eat cilantro have a genetic marker that interprets the "cilantro flavor enzyme" in that quirky way.

Linda Lum (author) from Washington State, USA on April 13, 2021:

Adrienne, I have not been able to find those finger limes at my produce market--they look quite unworldly, don't they? I adore the flavor of lime and hope I've inspired you to try it in more ways.

Shauna L Bowling from Central Florida on April 13, 2021:

Linda, I always look forward to your food articles. Your introductions and history are informative, descriptive, fun, engaging, and expertly written. I think you'd be a wonderful short story writer.

Most of these recipes look delish. Only thing is I absolutely do not like cilantro. Is there a substitute? Parsley perhaps?

Key lime pie is one of my favorites. Of course, living in Florida, that's almost a given, right?

Adrienne Farricelli on April 13, 2021:

I never thought I would like limes until a friend of mine offered me a slice of her refreshing, heavenly key lime pie. So interesting to see so many different varieties I would have never imagined there was such a thing like a finger-shaped lime!

Chrish Canosa from Manila Philippines on April 13, 2021:

Awww!!! My heart is melting .... Kisses

Linda Lum (author) from Washington State, USA on April 13, 2021:

And I have just read several of your poems. Hauntingly beautiful.

Chrish Canosa from Manila Philippines on April 13, 2021:

I just checked your hubs, I'm now so very hungry hahahaha

Chrish Canosa from Manila Philippines on April 13, 2021:

Yeah, this is the first time your article pop up on my feed haha. I'd love to read more from you !!! Kisses

Linda Lum (author) from Washington State, USA on April 13, 2021:

Chrish, I think this is the first comment I've received from you. Welcome to my kitchen. I'm glad you found my article and took the time to write. Yes, lime juice is so refreshing. I do hope you will come back and visit some of my other articles. Blessings to you.

Chrish Canosa from Manila Philippines on April 12, 2021:

Absolutely perfect for summer! I'm burning here lol. I need more refreshing juices ....

A huge help thank you so much!

The provided recipes makes my stomach cry haha. Lots of love (wink)

Linda Lum (author) from Washington State, USA on April 12, 2021:

Thank you Manatita. Yes, the telling of the story is my joy. Thank you.

manatita44 from london on April 12, 2021:

I could do with the salad and cilantro dressing, as well as the lime bars. Delectable!

When I was home in the Caribbean, lime juice, for me, was an almost daily occurrence. Probably still is, as we are a hot country and perhaps the cold lime juice helps in strange ways.

Never knew that there were so many cross-breeds! I don't think we have that many in Grenada.

As usual, your history is superb and you seem to revel in it. Pax Vorbiscum!

Linda Lum (author) from Washington State, USA on April 12, 2021:

Peggy, I'm happy to hear that you enjoyed it.

Peggy Woods from Houston, Texas on April 12, 2021:

What a great article! I learned more about limes, and you also provided some terrific-sounding recipes. Thanks!

Linda Lum (author) from Washington State, USA on April 12, 2021:

EK Jadoon, I don't buy Key limes here--they're frightfully expensive. I'm sorry to hear about your throat issues.

Linda Lum (author) from Washington State, USA on April 12, 2021:

Sp Greaney, I agree. Lime has a unique flavor (that I really like) and it's very refreshing, especially on a hot summer day. Thanks for commenting.

Sp Greaney from Ireland on April 12, 2021:

This is so interesting. I never knew the background on this fruit.

I like adding lime slices instead of lemon to jugs of water. It adds a nice flavor.

Ann Carr from SW England on April 12, 2021:

I don't mind them; we have lots of friends there and they love insulting us because it's just in jest. I think we'd know if they really meant it! Arthur used to work there so he even has a bit of an accent - mixed with Brummie which is quite a sound! (from Birmingham in the Midlands).

Glad to hear you're well. So are we and I'm seeing the children more now, thank goodness.

Ann

EK Jadoon from Abbottabad Pakistan on April 11, 2021:

A well written and detailed article, Linda. I love limes. I ate a lot of it in school. That's why I'm suffering from tonsillitis today. Lol. My most favourite is key limes because of its sour taste.

Linda Lum (author) from Washington State, USA on April 11, 2021:

Ann, don't listen to those Ausies. We are doing very well. The sun is shining and it's almost warm enough to wear only one sweatshirt haha.

Linda Lum (author) from Washington State, USA on April 11, 2021:

Thank you, Pamela. I found nd that although I like all citrus, the flavor of lime is my favorite. As always your words are so very kind.

Pamela Oglesby from Sunny Florida on April 11, 2021:

I like e flavor of lime and lemon. It is always interesting to read the history that you always provide.All of the recipes look delicious as well. The blackberry scone with a bit of lime sure looked good.

This is a very interesting article, Linda. I enjoyed reading it.

Ann Carr from SW England on April 11, 2021:

I love limes and all these recipes look yummy. Yes, the Australians still call us 'limeys' along with all sorts of other things (such as POHMy (pommie) bastards!). POHM being a 'prisoner of her majesty', from the days when we sent our convicts there.

Good job I've just eaten - though this is still making my mouth water!

I hope you're keeping safe and well, Linda.

Ann

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

What Is a Deviled Egg?

Eggs are used in every cuisine around the world, but what does it mean to “devil” them? The devilment is a nod to their spicy nature—a kick of (hellish) heat to enliven a dish of hard-cooked eggs. So, who was the mastermind behind this creation? It’s been noted that Alain de Lille wrote “All roads lead to Rome.” When it comes to deviled eggs, he was on the right path.

“Ab ova usque ad mala.” (Latin for “from eggs to apples”)

Who Invented the Deviled Egg?

To answer that question, we need to take a brief ride in the way-back machine, destination Ancient Rome. The Romans (and the Greeks) domesticated fowl, and so eggs were prepared in every-which-way in their kitchens. Guests of the “rich and famous” of Rome were served appetizers of cooked eggs covered in a spicy sauce. The expression “from eggs to apples” is a nod to eggs as the start of the meal (the appetizer) and fruit as the finale (the dessert). Would we call these eggs deviled? Perhaps.

Next, let’s travel to the Iberian Peninsula. It is here that the Romans did what they did best—they crushed the resistance, seized control of the populace, and turned Andalusia into one of their richest and best-organized colonies. And here we find the first written recipe for deviled eggs. An Anonymous Al-Andalus Cookbook from the 13th Century has been translated into English and provides this concept for "the making of stuffed eggs."

Take as many eggs as you like, and boil them whole in hot water; put them in cold water and split them in half with a thread. Take the yolks aside and pound cilantro and put in onion juice, pepper and coriander, and beat all this together with murri, oil and salt and knead the yolks with this until it forms a dough. Then stuff the whites with this and fasten it together, insert a small stick into each egg, and sprinkle them with pepper, God willing.

Basic Recipe for Deviled Eggs

A basic deviled egg recipe is pretty simple—just eggs (of course) and a few pantry staples to add flavor and creamy texture.

Ingredients

• 6 hard-cooked large eggs
• 4 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white wine vinegar

Instructions

1. Slice eggs in half lengthwise (from pole to pole).
2. Carefully scoop out the yolks and place them in a small mixing bowl. Set the whites aside.
3. Add the remaining ingredients to the bowl and mash, mash, mash until the mixture is smooth and creamy. There should be no lumps.
4. Equally divide the yolk filling and mound into the whites. You can use a spoon, or (make it fancy by) using a pastry bag and piping tip.

This is my recipe for a basic deviled egg dish. But, there's something perhaps just as important as seasoning those eggs. The eggs themselves must be flawless inside and out—perfectly peeled (don't let any of that white cling to the shell) and a solid yolk that isn't surrounded by the grey ring of horror.

The secret (of course) is all in how you cook the eggs. My friend Kenji will show you how . . . well, almost. I have a trick to add that will make his perfect eggs even more perfect. Use a map tack to pierce the rounded (not pointed) end of each egg before cooking. Don't worry, the egg won't break and the uncooked egg will not leak out of the hole. It's just a pinprick, but it's enough to allow the water to seep into the air sac and separate the membrane from the white.

Kenji's (Almost) Perfect Hard Cooked Eggs

1. Avocado Deviled Eggs

Could this have been the genesis for the Dr. Seuss's Green Eggs and Ham? I honestly think that Theodor Geisel would have liked these avocado deviled eggs. And, perhaps you'll give them a try because not only are they a delectable color, delicious, and easy to make, but they are a healthier choice because there is no mayonnaise. The avocado is a creamy (and heart-healthy) fat substitute.

2. Bacon Deviled Eggs

I had you at bacon, right? Bacon deviled eggs are, of course, a tasty appetizer, but I like to place one (or two) atop a Cobb salad. You can change these up by adding cheese, a splash of Tabasco if you're in a spicy mood, or replace the pickle relish with a touch of white vinegar.

3. Buffalo Deviled Eggs

If you enjoy the spicy taste of buffalo wings, you'll love buffalo deviled eggs. Hot sauce is blended into the creamy cooked yolks for a pop of that familiar heat, and the traditional blue cheese sauce shows up as a garnish of crumbled Gorgonzola.

4. Crab Deviled Eggs

The author of this recipe for crab deviled eggs lives in Mississippi and recommends lump crab meat for this dish. Lump crab meat is cleaned and pasteurized and packaged in resealable containers so it easily obtained any place in the United States. Lump crab is good, but if you are fortunate to live where you can purchase Dungeness crab, may I suggest that you use Dungie for your deviled eggs. It is superior in texture and flavor. (Full disclosure, I live in the Pacific Northwest where Dungeness crab is local seafood and I might be showing a bit of bias.)

Old Bay Seasoning is one of the ingredients that make these deviled eggs so tasty. If you don't have Old Bay, here's an easy recipe to make your own:

Old Bay Seasoning Substitute

Ingredients

• 5 bay leaves
• 1 tablespoon paprika
• 1 tablespoon celery salt
• 1 teaspoon celery seed
• 1 teaspoon dry mustard
• 1 teaspoon ground ginger
• ½ teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground mace
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cinnamon
• 1/16 teaspoon ground cloves

Instructions

Combine all ingredients in the bowl of a spice grinder (I have a coffee grinder set aside for this purpose). Store in a clean dry jar away from heat and humidity.

5. French Onion Deviled Eggs

Many deviled egg recipes contain chives or grated raw onion. French onion deviled eggs have a more subtle onion taste, the classic flavor of golden caramelized onions and Gruyere cheese.

6. Pesto Deviled Eggs

There is no green sauce that gives me more pleasure than the basil pesto of Northern Italy. I say this not because of flavor, cost, or ease of preparation. It is basil pesto that brings back wonderful memories for me. Pesto and I were introduced to one another in 2006 in a place named the Cinque Terra. The Cinque Terre (Five Lands) is a group of five small coastal villages on the west coast of Italy.

These pesto deviled eggs embrace the wonderful sweet and savory (think mint, anise, and pepper) flavors of basil.

Here's my recipe for basil pesto.

Basil Pesto

Ingredients

• 2 cups basil leaves, gently packed
• 1/2 cup walnuts (yes, pine nuts are traditional, but walnuts are easier to find)
• 2 tsp. minced garlic
• 1 cup olive oil
• 1 cup Parmesan cheese, grated
• 3/4 tsp salt

Instructions

Place basil, walnuts, and garlic in the bowl of a food processor. Pulse into finely chopped. Add oil, cheese, and salt and process until a smooth paste, stopping several times to scrape down the sides of the bowl.

7. Salsa Deviled Eggs

There's a little more devil in these salsa deviled eggs. Salsa and taco seasoning add a double punch of flavor.

8. Spanakopita

Spanakopita is probably one of the most classic Greek dishes. These spanakopita-inspired deviled eggs are rich with spinach, lemon, and crumbled feta cheese.

9. Vegan Deviled "Eggs"

This last recipe is a gift for my vegan friends. No, these aren't really eggs; Nicole is a registered dietician and created these clever, innovative fake "eggs" with baby potatoes and a savory filling of tofu, vegan mayonnaise, spices, and nutritional yeast. These vegan deviled "eggs" are dairy- and gluten-free.

Sources

• Andalucia.com
• Ancestral Findings
• Curious Cuisiniere

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on April 06, 2021:

Sp Greaney, like you, I didn't know there were so many ways to make deviled eggs until I started researching this topic. Let your imagination run wild. I'm happy to hear from you and that you liked this article.

Sp Greaney from Ireland on April 06, 2021:

This is such a great selection of recipes for deviled eggs. I didn't realise you could adapt the receipe so much to suit your own tastes. Thanks for sharing.

Linda Lum (author) from Washington State, USA on April 04, 2021:

Peggy, I've not had a "bad" egg ever since discovering that trick. Happy Easter to you too (and now you have some new ideas on using up those Easter eggs).

Peggy Woods from Houston, Texas on April 04, 2021:

I have been making many different varieties of deviled eggs lately but never knew about that thumbtack approach to making them easier to peel. I will try that next time and also try some of these good-sounding recipes. Thanks! Happy Easter, Linda!

Linda Lum (author) from Washington State, USA on April 04, 2021:

Good morning Flourish. I'm glad you enjoyed this--I almost didn't get it finished in time. We won't be coloring eggs this year (only 3 of us) but will be worshipping this morning (online, of course) and spend part of the day planting the TON of flowers I bought yesterday. Love to you.

FlourishAnyway from USA on April 04, 2021:

Who knew there were SO MANY ways you could make deviled eggs and that deviled eggs went back so far in history? Wow! This was really inspiring! Have a wonderful Easter whichever version you'll be having!

Linda Lum (author) from Washington State, USA on April 03, 2021:

Denise, yes this was for you. I'm so glad you found it in time. Maybe your honey will like these vegan subs too.

Denise McGill from Fresno CA on April 03, 2021:

So kind of you to include a vegan version. I was just going to make deviled eggs for my honey today and thought, poor me, I don't get any. This will be a lovely substitute while he's eating his deviled eggs I can have my deviled potatoes, haha. Very timely article. Thanks.

Blessings,

Denise

Linda Lum (author) from Washington State, USA on April 03, 2021:

Manatita, soon you'll be writing your own food blog. I sense a competitor in my future.

manatita44 from london on April 03, 2021:

Thank You! I had some this morning and I used the spinach in butternut squash, rice and peas this evening, Ha-ha. Getting better at this!

Linda Lum (author) from Washington State, USA on April 03, 2021:

Shauna, yes (insert eye roll emoji here). He's a sweetie, but has the palate of a 4-year old. (Don't tell him I said that).

Linda Lum (author) from Washington State, USA on April 03, 2021:

Shauna, a few times I've forgotten to "hole" the eggs until after cooking them. It works both ways. Yes, you can produce a flawlessly-peeled boiled egg. I have faith in you. Good for you on your weight loss journey. Proud of you sis!

Shauna L Bowling from Central Florida on April 02, 2021:

P.S. I'm glad I don't have to cook for our dear friend Bill. I'd never get to eat anything I like without cooking twice for each meal. He's almost as picky an eater as my son!

Shauna L Bowling from Central Florida on April 02, 2021:

Linda, to elaborate, I read that you should puncture the hole before you submerge them in cold water. I also like Kenji's method. I wish I could print it.

My neighbor makes awesome deviled eggs with crumbled bacon and sliced pimento olives, but she makes them way too "wet". I like my deviled eggs (potato salad, mac salad, and egg salad with just enough mayo to bring it together).

The avocado deviled eggs and crab-stuffed deviled eggs really appeal to me. I'll have to hang on to those recipes for our next get-together. That is, if I can master the flawlessly-peeled boiled eggs!

BTW, eggs are full of protein. Hard-boiled eggs are a great breakfast option. I eat eggs in the form of hard-boiled or crustless quiche with varied veggies, or frittata with varied veggies every day for breakfast. I've lost 18.3 pounds by including a protein in every meal and watching my non-complex carbs. Eggs are a great way to go.

Linda Lum (author) from Washington State, USA on April 02, 2021:

Hi Shauna, yes a map tack is a push pin or thumbtack, but unlike a thumbtack, it has a little knob you can hold onto which makes the process so much easier. In a pinch, I've also used an open safety pin.

Linda Lum (author) from Washington State, USA on April 02, 2021:

Pamela, don't you think it's time to branch out a bit? Try a new flavor (although, like you, I really like the old standard version). I'm seriously considering the pesto version because I love ANYTHING with pesto.

Linda Lum (author) from Washington State, USA on April 02, 2021:

Oh, Manatita, you had me with plantains. They are so good. We enjoy them baked as chips. As for the baby potatoes idea, it's just so clever (and I do have vegan friends that I'm sure will love the concept). Yes, spinach with eggs is a winner. Lot's of nutrition going on there. Blessings to you.

Linda Lum (author) from Washington State, USA on April 02, 2021:

Bill, Bill, Bill, whatever will I do about you? Deviled eggs are so EASY. Even you could do them. Go ahead, surprise me.

Linda Lum (author) from Washington State, USA on April 02, 2021:

Ann, eggs are my guilty pleasure. Yes, I know that they are no longer considered "bad" foods, but yet I do limit myself to just one per week. I'm glad you liked the recipes (and tidbits).

Linda Lum (author) from Washington State, USA on April 02, 2021:

Louise they're so easy. If you can cook at egg you can make deviled eggs. And there are so many flavor options (as you can see). Have fun with it.

Shauna L Bowling from Central Florida on April 02, 2021:

Linda, I love, love, love deviled eggs! I'm thrilled to be here before being forced to find you in my feed, which can take days.

Question: is a map tack the same thing as a thumb tack or push-pin? I've read recently that you should pierce a small hole in the eggs to allow water to separate the shell from the membrane. I find it most difficult to peel an egg when the shell sticks to the membrane.

I'm going to go back and read this article in its entirety before it slips into the "feed abyss".

BTW, this is the perfect article to submit to one of the paying sites I sent you.

Love ya, Sis, and good luck!

Pamela Oglesby from Sunny Florida on April 02, 2021:

This is a very interesting article with great recipes, Linda. The history is always interesting. I have always made my deviled eggs the same way, which is almost exactly like your first recipe. Thank you this eye-opening article,

manatita44 from london on April 02, 2021:

I'm using spinach with eggs these days. I think I got the idea from you in relation to something else. Seeing the 'deviled eggs gave me the idea that I can just boil the eggs and slice them, then add the spinach. I may try this tomorrow, God's willing.

Adding 'baby' potatoes is a great idea! I have been frying plantains recently. Too much bread and wheat.

Great history and Andalucia is one of my favourite places not yet visited. I know some sweet tales of Andalucia.

Bill Holland from Olympia, WA on April 02, 2021:

This falls under the category "I love this food but I'm too lazy to make it." I think that says it all. Now, if someone else wants to make it for me, I'll gladly eat ten of them. :) What can I tell ya, I'm a mystery!

Have a wonderful weekend, my friend!

Ann Carr from SW England on April 02, 2021:

These all look absolutely delicious, Linda. I love eggs and also most of the fillings here. I shall be trying some of these. As always, great facts too!

Ann

Louise Powles from Norfolk, England on April 02, 2021:

I've never tried making Deviled Eggs before, but I think I'll try this now. I really do like eating these!

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

What Is a Crudite?

I know a few of you might be puzzling over this word. What is a crewd-ight? Perhaps it's a new word for you. Here's the dictionary definition:

crudités

[kroo-di-tay; French kry-dee-tay]

1. an appetizer consisting of a variety of raw vegetables, usually cut into strips or bite-size pieces, and served with a dip.

My mom's veggie platters—and most that you will find at your local grocery store deli—consisted of baby carrots (which aren't young carrots at all, just old carrots pared down to bite-size), celery sticks, and (with luck) some pale tasteless cherry tomatoes. We can do better than that. Let's get started!

“My parents had drinks and there were crudités for us—although they were not called crudités at the time, they were called carrots and celery.”

— Nora Ephron

Choose Fresh Vegetables That Are in Season

Most large grocery stores carry a wide assortment of fresh produce 365 days of the year, but not all of it is truly fresh. If you live in the Northern Hemisphere, during the winter months you might very well be consuming fruits and vegetables from halfway around the globe or local produce that has been held in cold storage for weeks and weeks.

For the freshest, most flavorful foods, try to stick to a seasonal produce calendar.

"Crudites are not just a haphazard bowl of cut-up carrot and celery sticks. They are closer to a good still life, an artful edible exhibit."

— Martha Stewart, "Entertaining," 1982

Make One or Two Amazing Dips/Sauces

Most grocery store deli platters are accompanied by a hefty cup of ranch dressing. That's fine; I have no complaint with ranch. In fact, I devoted an entire article on ranch dressing a year ago. But, there are so many other possibilities.

There are so many creative ways to design a crudite plate and the dip/sauce shouldn't be an after-thought. It's a part of the whole wonderful plan. You can create a dip with a specific color, or flavor profile, or ethnic theme in mind.

To get you started (and away from ranch dressing for a moment) I've two recipes to share with you. The first is creamy, herby, and slightly spicy with fresh garlic. The second is vegan and dairy-free, slightly sweet, and smoky with roasted red bell peppers.

Tzatziki: The Greek Food With an Indian Heritage

The word tzatziki derives from the Persian word zhazh, meaning herb mixture. Like pita bread, it seems that in Greece the yogurt/cucumber sauce appears on every table every day. To learn the history of this condiment, I went to The Greek on Wheels, which tells us:

A long time ago, when the Ottoman Empire was still in full trading swing, India was enjoying the simple pleasures of raita sauce, a seasoned yogurt-based dip. During this time, the Indian people were ruled by an elite Persian class that enjoyed the North Indian rice dish known as biryani.

However, the Indians would make the rice dish too spicy for the palette of the Persian elite. To balance out the fire of the spices, the Persians began to enjoy the soothing taste of the raita sauce. Cool as cucumber and soothing as yogurt, this classic Indian sauce was the perfect solution to the spicy rice.

When the Persians went back to the Middle East, they took the raita dish with them, and the beguiling sauce entranced culinary aficionados. More than any other nation in the Ottoman Empire, the Greeks enjoyed this dish immensely. However, they also experimented with this classic cucumber and yogurt dip until its Indian roots were almost invisible. Tzatziki was born.

So, tzatziki and raita are culinary cousins, but where they differ is in the fresh herbs and spices used. Raita (a recipe is here) is flavored with cilantro and, typically, garam masala. Tzatziki relies on dill weed, fresh lemon, and a touch of garlic stirred into the creamy yogurt/cucumber mix.

Tzatziki Recipe

Ingredients

• 1 English cucumber, diced small
• 1 teaspoon kosher salt (don't use table salt)
• 2 cups plain Greek Yogurt
• 1 clove garlic, minced
• zest from 1 lemon
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh dill, finely minced
• 1 tablespoon fresh chives, finely minced
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt, or more to taste (don't use table salt)

Instructions

1. First, prepare the cucumber by removing the seeds. Slice it lengthwise and use the tip of a teaspoon to scrape out the seeds. Dice finely (1/4 is perfect), toss with the 1 teaspoon of Kosher salt and place in a colander. Allow to drain for 30 minutes (the salt will help to draw out the water in the cucumber).
2. After the 30-minute rest, squeeze the cucumber to remove as much liquid as possible (don't rinse off the salt).
3. Combine the prepared cucumber with the yogurt, garlic, lemon zest and juice, fresh dill, chives, and black pepper. Taste for seasoning and add more salt if needed.
4. Cover and chill for about an hour before serving.

Vegan Roasted Red Pepper

Roasted red bell peppers in the jar are sweet and smokey, they taste nothing like raw peppers, and they're also ridiculously expensive. Here's a new trick to add to your repertoire in the kitchen—you can roast your own red bell peppers. Aysegul shows you how in this beautifully-photographed post and then helps you turn them into a brightly colored roasted red pepper dip that's full of vitamins A and C and as a bonus is vegan.

Use an Imaginative Foundation/Platter

You don't need to go to a specialty kitchen shop to purchase a platter for your crudites. Here are some suggestions of what you can use (I'll bet you have one or more of these in your pantry):

• breadboard
• paella pan
• marble slab for rolling pastry
• shallow rimmed baking sheet
• serving tray
• various sized Mason jars/jelly jars (one for each veggie item)

Color

I've found several examples of creative ways to arrange a crudite platter. For example, you might consider vegetables in one color family, or select an assortment that can be arranged like the colors of the rainbow.

Emerald Green

Martha Stewart assembled this lovely green platter with ingredients that are easy to obtain, inexpensive, and beautiful in their simplicity. Expand on the amounts for a larger crowd, or make a small plate-for-two to share with someone special. The tzatziki dip would be a perfect accompaniment.

Vivid Violet

In the words of its creator, this spooky platter would be a "violaceous" violet Halloween appetizer. Not only is purple/violet a delightfully sinister hue, but the fruits and vegetables needed for this platter are in season in the Autumn when days are short and the shadows of the evening are deep and dark. Castellon's purple crudite and cheese tray will make a stunning display at your Halloween party.

Rainbow Platter

Learn how to make hummus dips in four different colors and serve them with some of these vegetables, sorted by color:

• Red/Orange: Red cabbage, radishes, rainbow carrots (assortment of burgundy and orange)
• Yellow/Cream: Rainbow carrots (yellow), parsnips, cauliflower, white radishes, Belgian endive
• Greens: Romaine lettuce hearts, cucumber, green onions, broccoli rabe

Theme

The "vivid violet" board shown above is one theme (dark, spooky, and Halloween-ish) but there are so many other possibilities. Here are a few suggestions.

Greek

I know that I can always rely on Chunguh's blog (Damndelicious) to provide beautifully photographed, easy-to-make, and delicious meals. Her mezze platter features all of the elements of a perfect Greek meal—olives, artichoke hearts, cucumber, tomato, and (of course) a hummus dip.

Italian

Bagna cauda is truly Italian and truly delicious; this dip (served hot) is an overindulgence, a guilty pleasure, and something you need to try at least once in your life. It's customary as part of a New Year's celebration, rich with melted butter and heavy cream, spicy with raw garlic (lots of raw garlic), and full of explosive umami flavor with tinned anchovies that melt and blend into the sauce.

The Mediterranean diet abounds with wonderful vegetables—broccoli rabe, artichokes, olives, celery, mushrooms, radicchio, fennel, tomatoes, zucchini, eggplant.

Asian

East meets West in this fusion of the Asian flavors of ginger and soy sauce in a creamy mayonnaise-based dip. Rita pairs this easy recipe with snow peas or sugar snap peas, carrot, cucumbers, broccoli florets, and red peppers sliced into strips. This Asian dip and veggie platter takes just minutes to assemble and can be prepared ahead of time.

Sources

• The Spruce

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on April 02, 2021:

Adrienne you are so right about the trend in more healthy eating and that's why I prepared this article. I'm glad you enjoyed it and hope you can use some of the recipes in creating healthy dishes for your friends and family.

Adrienne Farricelli on April 02, 2021:

There's renewed interest in eating healthy and eating raw veggies. I was pleasantly surprised to see more and more veggie-based platters at parties and local festivities. I learned a new term today (crudite') and enjoyed the colorful pictures of veggies and interesting dressings you have posted!

Linda Lum (author) from Washington State, USA on March 30, 2021:

Hello my dear Doris aka MizB. I'm so happy to hear from you. Spring is without a doubt my favorite season--not only because everything is coming alive, blooming, budding, growing, but because of all the wonderful fresh new veggies at the produce stand. There's nothing like a real baby carrot (not the old ones pared down to baby size), slender radishes, etc.

Doris James MizBejabbers from Beautiful South on March 30, 2021:

Yum, Linda Lum, where were these delicious looking platters when I was still working. Wouldn't it have been wonderful to serve a big platter of crudites and raita or colored hummus at our Christmas dinner! I tracked down your raita suggestion and just have to try it. As much as I love ranch dressing, I do get a little tired of it sometimes. The colored hummus is interesting, too. Years ago when I was given the suggestion of eating crudites from a trainer at a spa I'd joined, this silly country girl had no idea what a "crude-ite" was. Now I know, thanks to you, how interesting they can be.

Linda Lum (author) from Washington State, USA on March 29, 2021:

HI Denise. My daughter and I will be making hummus later this week (to use up the last of the tahini we did a couple of weeks ago). I'm glad you liked this (and were able to FIND it for goodness sake!). Thanks for commenting. Love to you.

Denise McGill from Fresno CA on March 29, 2021:

Wow, what wonderful recipes and ideas. I love the tzatziki idea. I must make that soon. I have tons of hummus recipes but only just heard about this one and how to pronounce it. Now that I have a recipe I can make it! Yeah!

Blessings,

Denise

Linda Lum (author) from Washington State, USA on March 29, 2021:

Peggy, I don't think I've ever seen "The Kitchen." I'll check it out. Thanks.

Peggy Woods from Houston, Texas on March 29, 2021:

We watched an old rerun of The Kitchen on TV this morning. One of the episodes portrayed 3 different crudite platters. One of them looked almost like the one you showed with the rainbow of colors.

Linda Lum (author) from Washington State, USA on March 29, 2021:

Ann, we eat first with our eyes, don't we? I think even the fussiest eater (Bill Holland, are you listening?) would be enticed by these. We are planning a Greek feast later this week. I might even attempt making my own pitas. Stay tuned!

Linda Lum (author) from Washington State, USA on March 29, 2021:

Pamela, I knew I would hear from you this morning. I'm happy that you enjoyed this and thank you for your support.

Linda Lum (author) from Washington State, USA on March 29, 2021:

Dora, with Spring weather my thoughts tend to gravitate toward fresh veggies, tender new carrots and such. I'm glad you enjoyed this article.

Linda Lum (author) from Washington State, USA on March 29, 2021:

Manatita, avocado and peppers--yes, of course we can do that. I adore avocado but oh my they are so very pricey where I live. Your kind words make me smile (and are far better than what I have written).

Linda Lum (author) from Washington State, USA on March 29, 2021:

Dear Bill Holland, you are a hopeless case but I still love you.

Bill Holland from Olympia, WA on March 29, 2021:

Oh my! Veggies and dip???? I suppose I could just eat the dip. lol How about throwing in some crackers for your old friend? ;)

manatita44 from london on March 29, 2021:

A truly exotic, scholarly, mouth-watering and exquisite display of culinary cinematography. Simply the best! I took a ride on the tree of food and knowledge, travelled around Greece, India and other historical kitchens, tasting and feasting prior to returning home. You're up there with my Spanish friend! Dope!

Anyway, where's the avocado and peppers? Lovely article!

Dora Weithers from The Caribbean on March 29, 2021:

Excellent! This presentation is among my favorites. and I really love the rainbow colored platter. Thank you for sharing such healthy creativity, I'll be back for the dips.

Pamela Oglesby from Sunny Florida on March 29, 2021:

There are certainly many creative, colorful choices of dips and vegetables for crudites. We have always filled platters similar to these (not as colorful) for many holidays when we have a crowd. We cut up fresh vegetables, but us a good blue cheese dip or something like that. You have given me many more ideas.

This is an excellent article that I will mark for further use. Thank you, Linda.

Ann Carr from SW England on March 29, 2021:

This is great. We love crudités and often have some in the summer time with a variety of dips (of which my favourite is avocado). The French do them well, of course, but we haven't been there for a while - boo, hoo! I'm hoping the summer will also allow us to visit and sample our French friends' excellent cuisine again. In the meantime, I can get back to salads and these sort of things.

The colour here is wonderful. It's what makes the dish isn't it? Thanks for a great display, Linda.

Ann

Linda Lum (author) from Washington State, USA on March 28, 2021:

Hi Flourish. From your comments I'm guessing you enjoyed this one. Thanks

FlourishAnyway from USA on March 28, 2021:

I love the color and it’s always good to have a dip handy! Good thing you helped folks out with the pronunciation!

Linda Lum (author) from Washington State, USA on March 28, 2021:

John, let's see, if I'm in Spring you must be head-long into Autumn. Hmmm, carrots and other root veggies, apples, and pears? Pair those with a good aged cheese and a hunk of bread and (in my mind) you have a perfect meal. Thanks for commenting.

John Hansen from Queensland Australia on March 28, 2021:

Yes, Linda, these look much more appetising than boring carrot and celery sticks. Fresh in-season vegetables are prefect. Of course it is really the dip accompaniment that makes these dishes. Thank you for sharing.

Linda Lum (author) from Washington State, USA on March 28, 2021:

Audrey, I think any time I can prepare something "ahead of time" is a plus in my book. I'm glad you liked this.

Audrey Hunt from Idyllwild Ca. on March 28, 2021:

Crudite. A new addition to my limited vocabulary. Pretty exciting. I can sure use this array of recipes. The added photos are inviting. Asian flavors are my favorite so the Asian dip will come in handy. Thanks for offering a recipe to prepare ahead of time.

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

One Bite of a Croissant

I thought I knew what a croissant was. The bread at every Thanksgiving meal was that infamous roll of refrigerated dough. Smack the middle of the package smartly on the edge of the counter to reveal eight semi-triangles, roll each triangle from broad end to narrow, place on a baking sheet, curve slightly, and bake until golden.

Oh, how wrong I was.

My first true croissant was from Ronde des Pains on the corner of Rue Cler and Rue du Champs de Mars in Paris, France.

It is said that we first eat with our eyes, and the breakfast treat that accompanied my café crème was incredible in its size; the pastry glistening and deeply bronzed. The fragrance was both sweet and salty, yeasty, and definitely buttery. That first bite had a satisfying crunch, the exterior shattering into hundreds of crumbs. Then there was the indulgent feeling of (yes, again) butter, but it was not heavy. There was a cloudlike (dare I say angelic?) lightness. This was perfection—a true croissant.

Is It Folklore or Fakelore?

Fake news, also known as junk news or pseudo-news, is a type of yellow journalism or propaganda that consists of deliberate disinformation or hoaxes spread via traditional news media or online social media. Four years ago, this term was hardly heard of; now it’s become mainstream. But is it a new concept? Just for fun, let’s imagine this item in the daily newspapers of the 17th century:

Dateline 1686. Your Reporter in Budapest

Last evening Turks were besieging our beloved city. They dug underground passages but by the grace of God their rumblings were noticed by bakers working at night. Those bakers heard the noise made by the Turks and sounded the alarm. The invaders were thwarted. In thanks to those bakers who saved our city, the council has granted them the privilege of making a special pastry to commemorate this event. It will be in the form of a crescent to represent the emblem on our Ottoman flag.

Or perhaps this story is more to your liking:

The Culinary Creation Our Queen Cannot Live Without

It has been reported by a source that will remain anonymous, that our new queen, Marie-Antoinette-Josèphe-Jeanne d’Autriche-Lorraine, has such a fondness for the bread of her childhood (last year) in Vienna that she has employed the German baker from the Hofburg Palace to provide an endless supply of these “croissants” for her royal highness.

In his book August Zang and the French Croissant: How Viennoiserie Came to France, Jim Chevallier dashes cold water on this bit of gossip long-believed to be fact. He says:

"The Austrian-born Marie-Antoinette was perhaps France's most elegant and glamorous queen, and the oft-repeated idea that she introduced France's most elegant breakfast food has sufficient poetry to have endured. If, after all, one accepts the idea that Austrian bakers had only a century before invented the ancestor of the croissant, it is but a short step to imagine that this Austrian princess then brought it to France...But the claim only appears well after the eighteenth century, despite the fact that French queens in general, and Marie-Antoinette in particular, were closely watched and chronicled. Had Marie-Antoinette brought any food into fashion the fact would have been widely mentioned in the gossip sheets of the time. Yet the closest thing to a period reference for this tale is a tantalizing note by her maid...that the Queen had a particular preference for a sort of bread she was used to having since her childhood in Vienna."

Then, Who Really Did Create the Croissant?

Part of the problem of finding the “who” is borne by the “what?” Over the centuries there have been many crescent-shaped baked goods and confections, but they are croissants in form only, not in substance. The true croissant is a puff pastry with many, many flaky, buttery layers.

Puff pastry was supposedly created by French painter and apprentice cook, Claude Gelée, who in 1645 accidentally formed a laminated dough while trying to make a rolled butter cake for his sick father. His pastrymaster/boss exclaimed (probably not in English, and I wasn't there to record the exact conversation) something like this:

"Don't put that in the oven—all of the butter will melt out and create a disastrous mess!"

But Claude didn't listen, a beautiful-flaky-buttery bread was produced, the boss was amazed/delighted, and the result was a huge success. Claude moved to Paris with his genius recipe, made tons of francs, and lived happily ever after. (No one knows if the sick father was cured of his mystery ailment, however).

Does It Really Matter?

In the culinary world, the origin of puff pastry is significant; there are countless ways in which this genius of flour and butter have been used. But when we narrow our focus on the croissant, let's not concern ourselves with the who, when, or why but on the "how." Let's look at how to make the perfect croissant.

The ingredients for a croissant are really quite basic and few. Water, flour, yeast, butter, and a pinch of salt are all one needs from their pantry. It's all in the technique.

That technique, however, requires many hours of rolling, folding, waiting, and then hit the repeat button again, and again, and again. If you are investing that much time into (what will be) a beautiful masterpiece, don't you want to use the best of ingredients? This is what you will need.

Flour

The process of making croissant dough involves kneading, rolling, folding, etc., etc., etc. Only a sturdy flour can endure all that handling and that sturdiness comes from gluten. I'm sorry, but this is not the place for all-purpose flour.

If I decide to bake a batch of biscuits to go along with our evening meal of stew, or make some chocolate chip cookies, or make simple pancakes or waffles for breakfast, I'll grab the canister of all-purpose flour. It's reliable and consistent. All-purpose flour is a blend of two different grains, hard wheat, and soft wheat.

But what if you want to make a delicate chiffon cake? Would all-purpose flour "work." Yes, it would, but if you had the chance to compare your AP flour cake to one made with "cake flour" you would notice a subtle difference. The cake made with cake flour would have a more delicate crumb and would seem a bit lighter.

And, what about baking a crusty loaf of artisanal bread or a batch of croissants? That's when you want to take advantage of "bread flour." What's the difference? Bread flour has a higher proportion of hard wheat flour; it's sturdier and develops tighter strands that support a crunchy crust and laminating (the process of repeated folding and rolling).

So, what's the unifying thread? Each of these flours has a different amount of gluten.

Percentage of Protein in Brands of Bread Flour

• Bob's Red Mill: 13.8%
• Gold Medal Better for Bread: 10%
• King Arthur: 12.7%
• King Arthur high gluten: 14%
• Milliard: 14.2%
• Minnesota Girl Bakers Flour: 11.5%
• Pillsbury: 12.9%
• Regal Organic Bread Flour: 12.7%
• Tesco Very Strong Canadian Bread Flour: 13.6%

Yeast

I feel the best results come from dry yeastnot cake (fresh) yeast, and not instant or bread machine yeast. Purchase standard dry yeast but please pay attention to the expiration date. If your yeast is old it will not perform. Yeast is (believe it or not) a living thing and, like all of us, it has an expiration date.

How to Test Your Yeast

The Red Star yeast company has put together this handy reference to help you determine if your yeast is still viable.

Butter

The flavor of a good croissant comes from the butter. Please do not for one nanosecond consider using margarine, and the grocery store generic butter also will not suffice. Most American butter on your grocer’s shelf contains around 80 percent milk fat, which means it’s about18 percent water and 2 percent milk solids.

For the best results, flavor, and texture, look for butter with high fat content and no additives. A higher fat ratio means less water and water is the enemy of the perfect croissant. A European (but not Irish) butter is the way to go. (French boulangeries use butter with a fat content of 85 to 87 percent.)

Salt

You might be wondering why we need salt? First of all, because it strengthens the gluten and increases the absorption of water. And second, because it slows down the activity of the yeast. In the case of croissants, you don't want the dough to ferment during the whole process; salt helps us to slow down fermentation.

You've watched the video, now here's the recipe and detailed notes by Sara, the creator/genius behind the blog Buttermilk Pantry. I have researched croissant recipes and can testify that no one has put as much thought, consideration, and detail into explaining the step-by-step process of making the world's perfect croissant that Sara.

Sources

• Bitter Butter
• Smithsonian Magazine
• Gourmétier
• Rouxbe

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on March 23, 2021:

Thank you Brenda. I would think that your yeast is probably still viable. As for baking bread, on a scale of 1 to 10 of difficulty, croissants would be a 10. Give yourself a break and just opt for a simpler (but still wonderful) loaf of bread. Google "How to Make a Perfect Loaf of Bread" and you'll find my article.

Linda Lum (author) from Washington State, USA on March 23, 2021:

Peggy, perhaps we can indulge in them in Heaven?

Peggy Woods from Houston, Texas on March 23, 2021:

I enjoyed hearing the back story about croissants. They are a treat to eat. I rarely do so, however, because of the calories.

BRENDA ARLEDGE from Washington Court House on March 23, 2021:

This one has my mouth watering! I absolutely love fresh bread.

In the beginning of this Covid-19 era I purchased some yeast & was going to attempt to make my own...but after seeing how difficult or timely it is I decided to put that on the back burner.

I do still have the yeast..but as you say, it might be expired by now.

Needless to say though, mine would not have been delicious.

I had no idea that I needed to use special flour.

After reading your article I do understand that it takes a special flour and time to make these.

Still loving the idea though & yes....you can dare say angelic.

Great article.

Linda Lum (author) from Washington State, USA on March 23, 2021:

Flourish, if one is going to invest an entire day (or more) making these things, why cut corners on the ingredients and save perhaps $5.00? Yes, technique matters too (which is why those croissants in Paris are so Heavenly) but they also use the best butter in the world.

FlourishAnyway from USA on March 23, 2021:

My husband and I have traveled to Paris several times, and there is nothing like the bread there. The croissants are divine. The last time we went, my family stayed several nights at the Waldorf Astoria Versailles (what a dream - paid with points!) and we had the most amazing croissants (I of course had to put butter on them, omg) and a full breakfast. I still remember it. I'd go back just for their bread. I don't have the patience, however, to make them myself. I'd be so bummed if they didn't turn out picture-perfect after all that work. You prove that the brand you pick really does matter. Their products are different and hence the chemical makeup.

Linda Lum (author) from Washington State, USA on March 22, 2021:

Dang it, sis, I was puttering along just fine and then I saw your comment (mentioning butter twice in one sentence) and now I'm hungry.

I've made many goofs in my kitchen--to date, none of them have created anything memorable (at least, not in a good way!)

Shauna L Bowling from Central Florida on March 22, 2021:

I love warm, flaky, buttery croissants with a little bit of butter on top. I'm glad my grocery store's bakery makes them because they look like a lot of trouble to make from scratch.

I'd love to have one right now!

It's true that some of the best recipes are the result of accidents in the kitchen. Apparently, croissants are no exception!

Linda Lum (author) from Washington State, USA on March 22, 2021:

And good morning Manatita. I've not had a croissant in I can't remember when. I'm glad you enjoyed this little culinary journey.

manatita44 from london on March 22, 2021:

Linda, you take me through a fabulous culinary adventure with the croissant. Yes, I eat with my eyes, long before I taste the stuff. It is alluring, tempting ... but it seems also protective, to me.

I've had the crispy or flaky, (I think you said), type with the butter added yes, and they are delicioso! Trouble is, I've eaten in so many countries I don't remember. France - including the countryside - I have been to several times! Great videos!

Ann Carr from SW England on March 21, 2021:

Paris is the only city I really love. Pavement café in Montmartre... great!

Ann

Linda Lum (author) from Washington State, USA on March 21, 2021:

Ann, right now I'm trying to imagine sitting at a cafe in Paris with you eating fresh croissant(s) and planning a fun day. I will never forget Rue Cler.

Linda Lum (author) from Washington State, USA on March 21, 2021:

Oh, John, I know they could never be an everyday treat (I'll bet even in France they don't indulge on a daily basis). Perhaps in Heaven.

Linda Lum (author) from Washington State, USA on March 21, 2021:

Misbah, we can dream of them, right?

Linda Lum (author) from Washington State, USA on March 21, 2021:

Char, I can't imagine taking the time to make my own butter (especially since I have such good-quality butter available to me). It reminds me of something we did in grade school. The teacher poured whole milk into a large Mason jar, screwed on the lid, and we passed the jar around, everyone having their turn at giving it a few shakes, until (tada!) there was real butter!

Char Milbrett from Minnesota on March 21, 2021:

Hmmm, I'm inspired. I will bet that making the butter yourself would really hit the mark...heavy cream, then shake, shake, shake, ... Thank you for your instructions!

Ann Carr from SW England on March 21, 2021:

I love croissants. When we go to France, it's a staple breakfast, a must-have. Nowhere in the world does croissants like the French. As you said right at the beginning, it's the shape, the smell, the richness of taste and the sheer tradition of that particular food with a strong black coffee, French style. Even their own supermarkets can't make the taste right - they have to be from the local baker's, straight from the baking shelf, still warm and a little greasy. They sell them here in Britain and they don't even come close, even from the bakery.

By now, you will realise that I like pure French croissants!

Great hub. I'm sure your recipe is superb but (especially with my cooking) I wouldn't even attempt it. I'll be off to France at the earliest opportunity this year and that will be one of the first things I'll eat when I touch French soil!

Thanks for this strong memory of my favourite foreign country and of my wonderful French friends.

Hope you're keeping well, Linda.

Ann

John Hansen from Queensland Australia on March 21, 2021:

I too love croissants...for a treat though, not regularly. The history behind them was a delight to read. Thank you Linda.

Misbah Sheikh from The World of Poets on March 21, 2021:

Linda, The article is very informative and detailed

I love eating croissants a lot, especially when they are oven-fresh hot

But I am bad at making them

THANK YOU for sharing this delicious recipe with us.

Blessings

Linda Lum (author) from Washington State, USA on March 21, 2021:

Pamela, you always make me smile. As I said, croissants are a true labor of love, and unless you can tolerate being on your feet for a long time, they probably aren't something to attempt. I'm glad you enjoyed the history. This was a fun one to write!

Pamela Oglesby from Sunny Florida on March 21, 2021:

I love, love croissants! The history in this article is very interesting.

I appreciate the specific information you gave us about the ingredients. I have never made them and probably can't, but f I was only younger. LOL I have purchased croissants or eaten them in a restaurant, but never attempted to make them. This is a wonderful article, Linda.

Linda Lum (author) from Washington State, USA on March 21, 2021:

Genna, I do think you sell yourself short. With the proper amount of time (right now I'm thinking "being snowed in by a blizzard") one could find the hours to do this. I'm glad you liked the MA story.

Linda Lum (author) from Washington State, USA on March 21, 2021:

Bill, unless you go to a high-end bakery (in other words, not Wal-Mart or Safeway) the croissants you find will be a pathetic rendition of what these flaky treats are meant to be.

Genna East from Massachusetts, USA on March 21, 2021:

I could never master the art of making these yummy treats...thank you! And reading about the origins was so interesting -- especially the note about Marie Antoinette. :-)

Bill Holland from Olympia, WA on March 21, 2021:

This is just something I rarely eat, not because I don't like them, because I do, but just because . . .

They are delicious when made properly, which I'm sure you do.

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

What Is Tahini?

Tahini is a paste made by pulverizing gently toasted hulled sesame seeds. It can be used as a dip for fresh vegetables, stirred into soup, drizzled on a salad, or even baked into cakes and cookies. You’ve probably tasted it in hummus and baba ghanoush. However, once upon a time, it was little more than a discard, a byproduct of sesame oil production.

Origins of Sesame and Tahini

More than 5,000 years ago the sesame plant was cultivated because of its drought-tolerance; it would flourish where other crops would wither and die. Indigenous to the Sundra Islands of Indonesia, it spread across thousands of miles and several continents (with the aid of nomads, adventurers, explorers, and conquerors). In China it was burned to make the soot for inkblots; Egyptians used it as fuel in their lamps. In India it had a much more somber use—Hindus use sesame oil in their funeral rituals.

Today the seeds are grown throughout Asia and East Africa and are put to use in numerous ways, but the condiment tahini is considered a Middle Eastern specialty.

How Does Sesame Grow?

Sesame, or Sesamum indicum, is a tall, slender annual with stems reaching up to six feet in height. Its fragrant white/lavender flowers mature to form capsules full of seeds. Ripening takes from three to four months, and then the plants drop their leaves. The warmth of the sun bakes the capsules, turning them a golden brown. The seeds burst forth, falling on the waiting clean cloths spread below. Winnowing sticks separate the seeds from the chaff.

How to Make Easy Homemade Tahini Sauce

The recipe for tahini is unbelievably simple—just sesame seeds, oil, and a pinch of salt. Many recipes online will recommend that you use a food processor, but in my experience, a blender is much more efficient, especially if you are using less than two cups of sesame seeds.

Ingredients

• 1 cup raw hulled sesame seeds
• 1/4 cup olive oil or canola oil
• About 1/4 teaspoon salt

Instructions

1. Pour your raw, hulled sesame seeds into a shallow, dry saute pan (don't put any oil into the pan).
2. Toast the seeds over medium-low heat, stirring constantly, until they begin to turn slightly golden and give off a toasty smell, probably 3 minutes or so. Watch them carefully. This isn’t the time to feed the dog, fold the laundry, or take a phone call. Sesame seeds can instantly go from charming to charred.
3. Immediately pour the toasted seeds into the jar of your blender (yes, while they are still hot).
4. Add the oil to the blender and begin to process the sesame seeds. At first, it will seem that nothing is happening (except for a lot of noise). But in about 2 minutes you should notice that the seeds in the middle of the jar (at the vortex) are beginning to liquify.
5. Stop the blender and, using a scraper, push down the seeds on the sides of the jar. Continue to blend, scraping the sides occasionally, until the mixture is smooth and creamy. How long this takes depends on the speed of your blender. My batch of tahini was ready in 5 minutes.
6. Pour your tahini into a clean jar that seals tightly and store it in the refrigerator. Your tahini should be good for two months. It might get a bit solid (firm) when chilled, but don’t worry. Just take it out of the refrigerator about 15 minutes before you plan to use it.

Tahini FAQs

We've covered some of the history of sesame seeds and tahini—as well as a basic tahini sauce recipe—but you may still have questions. Don't worry, you've come to the right place!

What does it taste like?

When properly prepared, tahini has a sweet, mild, almond-like flavor. There is a subtle bitter end-note, but tahini enthusiasts appreciate this palate-cleansing quality and enjoy its depth and complexity.

Help, my tahini is bitter! How can I reduce the bitterness?

Some people complain that tahini can have a bitter aftertaste. A little is acceptable (see the note above about flavor), but if the tahini you are tasting makes your eyebrows arch, there might be a problem with how it was made. There are several things that could go wrong:

• Overcooked seeds: The problem might be from the toasting of the seeds; they are small and can quickly go from choice to charred in a matter of moments.
• Improper storage: Because tahini is high in fat (it’s an oil) it can easily go rancid. How you store it is important (see the next tip below).

How do you store tahini?

An unopened jar of tahini should be stored in a cool, dry place, away from sunlight. Once opened it should be refrigerated. Homemade tahini should always be stored in the refrigerator and should be good for about two months.

How can you tell if tahini has gone bad?

If you’re unsure about your tahini (is it too old?), your nose knows. Tahini that is going “bad” will have a rancid smell (off and kinda funky). Age isn’t really a consideration if you’ve stored it properly (see above).

How is it used?

Your first introduction to tahini might have been in a sampling of hummus or baba ghanoush (it flavors both of them). But that’s just the beginning. This savory sesame paste can be used as a dip on its own, as a salad dressing, and even appears (very stunningly, I might add) in chocolate recipes. I've shared my favorite recipes below.

Is tahini bad for you?

• Fat: Tahini is high in fat. This doesn't necessarily mean it's bad for you—a healthy diet requires the inclusion of some fats—but it means it should be consumed in moderation.
• Possible allergen: Sesame seeds are not tree nuts, but they do share some common proteins. People with tree nut allergies should consult with their allergist for specific advice.

According to the United States Department of Agriculture (USDA) National Nutrient Database, a two-tablespoon serving of tahini made from roasted sesame seeds and weighing 30 grams contains:

• 178 calories
• 16.13 grams of fat
• 6.36 grams of carbohydrates
• 2.8 grams of fiber
• 0.15 grams of sugar
• 5.1 grams of protein

What are the best tahini substitutes?

If you have a recipe that calls for tahini but you don't have any on hand, you can substitute one of these ingredients. They won’t have the same taste but will be in the ballpark.

• Almond butter
• Peanut butter
• Sesame oil

Tahini vs. sesame paste: What’s the difference?

Whereas tahini is made from lightly toasted sesame seeds, sesame paste (also known as sesame butter) is made from darkly toasted sesame seeds. The flavor of sesame paste is rich and robust, much like toasted sesame oil. It’s commonly used in Chinese cuisine.

What is the best store-bought tahini?

There are many different brands of tahini on the market and their availability will, of course, vary by region. When shopping for tahini look for a product that is made from organic sesame seeds. Some brands will contain salt; others are salt-free. There should be no other additives.

Hummus

Ingredients

• 1 cup dried chickpeas
• 2 teaspoons baking soda, divided
• 3 garlic cloves
• 6 tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• 2/3 cup tahini (homemade is best)
• 1/4 cup extra-virgin olive oil for garnish

Instructions

1. Place the chickpeas and 1 teaspoon of the baking soda into a large covered saucepan. Add enough water to bring the level of the water 2 inches above the chickpeas. Soak overnight, at least 12 hours. (If your kitchen is warm, store the chickpeas in the refrigerator.)
2. The next day, rinse and drain the chickpeas. Return them to the saucepan and cover again with water 2 inches above the level of the chickpeas. Stir in the remaining 1 teaspoon of baking soda.
3. Bring to a boil then reduce the heat to simmer. Cover and cook until the beans are soft and beginning to fall apart (about 60 minutes). As the beans cook skins will loosen and float to the surface; skim them off and discard.
4. When the beans are tender (you want them almost falling apart), allow them to cool in their cooking liquid, stirring them from time to time to loosen the skins; strain off any that float to the top.
5. While the chickpeas are cooling, blend the garlic with the lemon juice and salt in a food processor and let sit for 10 minutes.
6. Add the tahini and continue blending until smooth, light, and fluffy. If the mixture seems too stiff, add 1 tablespoon of ice water.
7. When the chickpeas are cooled, drain them, discarding the skins that separate from the peas, and add them to the food processor. Blend until completely smooth, 3 to 4 minutes. Taste for seasoning and add a little more salt or lemon juice as necessary.
8. Serve with a generous drizzle of olive oil on top.

Note: Did you notice that I mention three times that you should remove the skins from the chickpeas? For the creamiest hummus, you will want to seek out those skins and whisk them away. However, if you are the type of person who enjoys hummus with a chunky texture you can ignore my pleadings.

More Recipes That Use Tahini

• Baba Ghanoush: Tori Avey’s website is the place I always go to when in search of a Middle Eastern dish. I can rely on her cooking to always be authentic and well researched.
• Creamy White Bean, Broccoli, and Tahini Soup: Despite the fact that this rich and flavorful soup is vegan, dairy-free, and gluten-free, it’s creamy, hearty, and nutritious.
• Classic Lemon Tahini Sauce: If you go online you can find countless recipes for tahini-based salad dressing, but I’ve selected for you a simple tangy lemon and tahini dressing that you can use in so many, many ways. I can imagine it flavoring a simple green salad, a side dish of cucumbers and garden-fresh ripe red tomatoes, or perhaps in lieu of a Caesar dressing with a green salad and rotisserie chicken for a light, refreshing summertime meal.
• Chocolate Fudge Tahini Cookies: If you like brownies, fudge, or anything dark chocolate, this is your cookie. They are sinfully rich, dark, and gooey. Even better—they are gluten-free. The flavor of tahini enhances that slightly bitter edge that dark chocolate enthusiasts know and love.

Sources

• Bernhardt, Ed. The History and Science of the Sesame Seed. Tico Times. Sept., 11, 2012.
• Sesame: Its Importance in Japanese Cuisine. Umami Insider. Mar. 10, 2020.
• Sesame Seed: The Facts and Flavors of One of the Most Versatile Crops. Pacific Spice. Feb. 21, 2020.
• Singer, Emma. Looking for a Substitute for Tahini? Here Are 6 Delicious Options. Pure Wow. May 25, 2020.
• Swaminathan, London. ‘Open Sesame’: Password to Heaven. Tamil and Vedas. Dec. 23, 2013.
• Ware, Megan. What Are the Health Benefits of Tahini? Medical News Today. Feb. 23, 2018.

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on March 16, 2021:

Adrienne, I did not know that. Thanks for that information. Yes, I hope you'll give tahini a try. It has a unique savory flavor.

Adrienne Farricelli on March 16, 2021:

This sounds like a cool ingredient to give a try. I was just reading the other day how sesame can turn helpful to those women in menopause or pre-menopause as it helps balance hormones.

Linda Lum (author) from Washington State, USA on March 16, 2021:

Thank you Devika. I hope you will have an opportunity to use some of my recipes.

Linda Lum (author) from Washington State, USA on March 16, 2021:

Thank you Doris. I love Middle East foods/flavors and am glad I was asked to write an article on tahini--it forced me into making my own. It's incredibly easy and so tasty.

Devika Primić from Dubrovnik, Croatia on March 16, 2021:

I like the recipes and unique flavors.

Doris James MizBejabbers from Beautiful South on March 15, 2021:

You certainly drew me in this week, Linda. I like to make my own hummus, but I use store-bought tahini and canned chickpeas (garbanzo beans). Even taking the lazy out comes up with a good product. I love the lemon hummus, and I usually don't go for lemon-flavored food. I had no idea I could make my own tahini. Will I try making my own? Perhaps in the future, but right now I'm too busy. Good article, my friend.

Misbah Sheikh from The World of Poets on March 15, 2021:

Sure, Linda, I will share my thoughts and experience with you

So kind of you dear

Blessings

Linda Lum (author) from Washington State, USA on March 15, 2021:

Misbah, I am so very happy to receive a message from you. Thank you for taking the time to leave a comment. If you make the tahini from my recipe, I hope you will let me know your thoughts.

Misbah Sheikh from The World of Poets on March 15, 2021:

Linda, I like Tahini sauce, but I have never tried it making at home

I will definitely give it a try

you explained very well from the sesame seeds to tahini sauce on the table,

The tips and tricks are also helpful

Thanks a lot for sharing this wonderful article with delicious recipes

Blessings

Linda Lum (author) from Washington State, USA on March 15, 2021:

Gimmesomeoven is one of my (many) favorite foodie websites. She does GOOD stuff. As for Goodwill, I haven't even been in a grocery store in a year.

Shauna L Bowling from Central Florida on March 15, 2021:

That's good to know, Sis. I kinda thought I'd have to buy the sesame seeds online. Not a problem.

Goodwill. Holy mackerel, I used to go there all the time. Haven't done any thrift store shopping in quite a while. Sounds like a Saturday jaunt to me!

I found the hummus-crusted chicken recipe on gimmesomeoven.com. It's roasted with yellow squash, zucchini, and onion. Absolutely delicious! Even my son liked it and he's not a hummus eater.

Linda Lum (author) from Washington State, USA on March 15, 2021:

Shauna, I bought my sesame seeds thru Amazon; a 9- ounce jar for about $6.00. As for the hummus, yes, you can certainly use canned chickpeas. Since I work at home, I have the luxury of time so always cook my own beans.

By the way, your chicken recipe sounds wonderful, not weird at all.

Speaking of roasted garlic, I have one of those teeny tiny slow cookers meant for keeping sauces warm (not to be used for cooking). I placed whole garlic cloves (a whole head) in it and covered with olive oil. After two hours they were golden and as soft as butter. I bought mine at Goodwill for a dollar.

Shauna L Bowling from Central Florida on March 15, 2021:

Yum! I had no idea making tahini is so easy. Where do you buy hulled sesame seeds, Linda? Can I get them at the grocery store? I've only seen sesame seeds sold in small jars in the spice isle.

I love hummus. I always have a family size tub of Sabra hummus in my fridge. I use it as a dip for veggies and a sandwich spread in lieu of mayo. I recently came across a recipe for hummus crusted baked boneless, skinless chicken breasts. It may sound weird, but it was delicious!

I would love to try my hand at making hummus from scratch. Is it possible to use canned chickpeas? There are so many yummy ingredients you can add to basic hummus, such as roasted pine nuts, roasted garlic (my favorite), sundried tomatoes, etc.

Bill's comment surprised me, too. I thought for sure, he'd poo poo this one!

Linda Lum (author) from Washington State, USA on March 15, 2021:

Hi Pamela, I knew you'd be here soon; your kind comments always cheer me up. Do treat yourself to some tahini or hummus. If you grow tired of it as a dip, you could use it as a sandwich spread. Goes great with chicken or turkey.

Pamela Oglesby from Sunny Florida on March 15, 2021:

I may have had tahini in hummus, but I have never made it eaten t as far as I know. I have heard of it but you certainly educated me, Linda.

I love all of the recipes you shared, I know I would probably like all of them, as they sure sound good. At the very least I am going to at least buy some hummus soon, as that is something I like. Thanks for giving us all of this information,

Linda Lum (author) from Washington State, USA on March 15, 2021:

Bill, I'm shocked! Seriously, I was certain you would give this a big thumbs down. You've started my week with a smile

Linda Lum (author) from Washington State, USA on March 15, 2021:

Manatita, my dear Mother cooked perhaps a dozen dishes; there was no adventure in her cooking. Just no nonsense no frills food to fill the stomach. I knew there had to be more, so I've spent years reading and learning. It's so much fun.

Bill Holland from Olympia, WA on March 15, 2021:

I've heard of it, but had no clue what it was until this moment, so I thank you for filling in a gap in my education. Now, would I eat it? Probably. It seems fairly harmless. lol

Have a great week, my friend!

manatita44 from london on March 15, 2021:

Linda,

You strike me as a woman who stays indoors. So how do you know of these exotic dishes? Perhaps you're dying to get out like me; to travel once more. Ha-ha.

I never knew that Tahini came from sesame seeds. I use to eat it a lot in Leicester Square, near Piccadilly. There are many Greek and middle-eastern restaurants there. I use it with pitta bread and falafels. Awesome taste!

Ann Carr from SW England on March 15, 2021:

Ah aubergine. Why didn't I think of that! Love that too! Thanjs, Linda.

Ann

Linda Lum (author) from Washington State, USA on March 15, 2021:

Good morning Ann. Baba ghanoush is eggplant (I think you call them aborgine?) for those who don't like eggplant. It's a Middle East dip with an intruiging smokey taste. Now I'm hungry too.

Thank you for your kind words.

Ann Carr from SW England on March 15, 2021:

This is great, Linda! I love sesame and I love chick peas. I also love your phrase, 'from charming to charred'! That's a good, memorable warning.

As always, all the history goes with this - I think that when cooking it makes its preparation and eating all the better knowing its background.

I have no idea what Baba Ghanoush is but it looks good! l have tasted hummus though.

Now I'm hungry and it's not long since breakfast! Off to have a cup of coffee.

I enjoyed this cookery/history lesson, Linda. Thanks.

Ann

Linda Lum (author) from Washington State, USA on March 14, 2021:

Peggy, if you have a blender, you can do this!

Peggy Woods from Houston, Texas on March 14, 2021:

We have never made homemade tahini. But we buy it and use it in different recipes. We love hummus and Baba Ghanoush!

Linda Lum (author) from Washington State, USA on March 14, 2021:

Oh Flourish, I think you'll like it. (I can hardly wait to see Bill's remarks).

FlourishAnyway from USA on March 14, 2021:

I’m one of those inexperienced people who have never tried hummus. It’s ingredients have always made me suspect but I’d spread homemade tahini on a cracker to try it’s an adventure.

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

Common Vegetarian Proteins Explained

My first encounter with a piece of tofu was 20 years ago. My daughter had recently become a vegetarian and, being a good supportive mom, I wanted to ensure that she was (still) eating a healthy, balanced diet—so I purchased a package of tofu.

The block of bean curd looked ugly, smelled worse (to my uninitiated nose), and felt disgusting. Honestly, that initial prod with an index finger was almost my first and last time touching the stuff.

But then I donned my big-girl bloomers and got busy researching "what to do with tofu." I found that I wasn't alone in my apprehension of the jiggly white blob on my kitchen counter. Even 20 years ago, there were almost 64 million hits on Google.

We’ve come a long way in two decades; a plant-based diet is no longer viewed as a quirky feel-good fad. Today it’s an accepted dietary choice supported by a multi-billion dollar industry. Nevertheless, there are still a lot of questions and confusion about plant proteins. Let’s take a look at three of the most common and popular meat substitutes on the market.

What Is Seitan?

Seitan (pronounced SAY-tan) has found favor with those who don’t want to eat meat but still crave the texture of animal protein. Although it’s a wheat product, seitan is not at all bread- or pasta-like.

• Origin: China
• Taste: A bland, blank canvas for a myriad of possibilities
• Texture: Springy, chewy, dense
• Ingredients: Wheat gluten
• Storage: About 1 week in the refrigerator or up to 6 months in the freezer

Where Is Seitan From?

Although the word seitan was coined in 1961 by George Ohsawa, a Japanese advocate of the macrobiotic diet, the product was produced by Buddhist monks who, more than 1,500 years ago, made a fantastic discovery. If you make a dough of water and wheat flour, and then soak that dough in water, the starches will float away and all that will remain is the gluten. They called it mien chin, or “muscle of flour”—and what an apt name that is for springy, chewy, dense, and meat-like gluten.

Seitan, which is often referred to as wheat meat, is beloved by vegans, vegetarians, or anyone who wants to eat more plant-based meals because its mouthfeel and “chew” well mimic the texture of real meat.

What’s the Best Way to Cook Seitan?

Seitan can be treated like real meat. In other words, you can use it in a stir-fry, grill it outdoors, brown it in a saute pan, or toss it into a simmering pot of soup or stew. My favorite recipe for homemade seitan sausage (in four different flavors) is at the end of this article.

What Is Tempeh?

Tempeh and firm tofu (which we’ll discuss next) have a lot in common. Both of them make excellent meat substitutes, they can be prepared in a variety of ways, and they are both derived from soybeans. But they’re manufactured in distinctly different ways.

Tofu is made by coagulating soy milk and then pressing it into a solid cake. Tempeh is made from hulled soybeans that are then cracked, boiled, and mixed with a mold (Rhizopus oligosporus) that ferments and imparts that distinctive tangy, funky taste. Don’t let the thought of mold dissuade you from trying this plant-based protein—blue cheese is made in much the same way.

• Origin: Indonesia
• Taste: Nutty, tangy, mushroom-like
• Texture: Firm and dry, almost crumbly
• Ingredients: Soybeans
• Storage: 7 to 10 days in the refrigerator or frozen in a sealed container for up to 1 year

Where Is Tempeh From?

Food historians have not been able to pinpoint when tempeh was invented. It was first mentioned in print in the early 1800s but is probably much, much older. Innovative (may I say genius?) Buddhist cooks on the island of Java (Indonesia) are credited with creating this savory, meaty cake.

What’s the Best Way to Cook Tempeh?

Tempeh can be stir-fried, sauteed, roasted, or even used “raw,” but before using any of those cooking methods it must be steamed for 20 minutes. At the end of this article, I’ve shared my favorite recipe for making faux tuna salad with tempeh.

What Is Tofu?

Tofu, also called bean curd, is a cheese-like product made from curdled soy milk. I know, that definition sounds a bit questionable (as in who would ever be brave or foolhardy enough to eat that?!), but tofu is one of the most widely used soybean products in the world . . . and it's been around for centuries.

• Origin: China
• Taste: Bland nothingness
• Texture: Varies by variety—soft tofu is creamy like a firm pudding. Medium, firm, and extra-firm tofu each become progressively more dense
• Ingredients: Varies with the method of production. Milk is extracted from soaked soybeans and coagulated with the addition of calcium chlorides, sulfates, and/or citric acid
• Storage: In the refrigerator for up to 1 week, in a sealed container covered with water (change the water every day), or in the freezer for up to 3 months

Where Is Tofu From?

It's thought that tofu “happened” 2,000 years ago in China. This part of our tale is called the “Accidental Coagulation Theory.” As the story goes, someone seasoned soybean soup with unrefined sea salt, which contains magnesium chloride, a natural coagulant (a coagulant is a substance that separates milk into curds and whey, like cottage cheese).

What’s the Best Way to Cook Tofu?

Tofu is incredibly versatile. Siken tofu is pudding-like and can be blended into desserts. Tofu with medium firmness can be crumbled and mixed with other ingredients to form faux meatballs or meatloaf (or mix it with turmeric for a very convincing scrambled “egg.” I’m sharing that recipe at the end of this article. Firm and extra-firm tofu can be diced and stir-fried or grilled.

Seitan vs. Tempeh vs. Tofu

Is Plant Protein as Good as Meat Protein?

The simple answer is yes. Let me explain.

The human body needs 20 amino acids, the building blocks of protein that are vital for cell structure and muscle development. Our bodies create 11 of these amino acids; that means that the other nine need to come from the foods we eat.

The good news is that we can get those nine missing amino acids when we eat animal proteins. But that’s not the end of the story. Animal proteins come with a price—a health risk. Studies have linked the consumption of meat (especially red meat) with an increased incidence of heart disease and stroke.

Do seitan, tempeh, and tofu provide all nine of those essential amino acids? I was concerned that by eliminating animal products from her diet my daughter would not be getting all the nutrients she needs to stay healthy. With some research, I found that not only do seitan, tempeh, and soy provide those much-needed amino acids, but there are other plant foods that she could add to her diet, as well. Here’s what I found.

6 Plant Foods That Are Complete Proteins

6 Complete Protein Combos

Is Soy Safe? Does It Affect Hormones?

Yes, soy is safe—but some people have wondered about it because it contains compounds that resemble the human hormone estrogen.

These phytoestrogens (phyto is Greek for plant) have been the subject of much study, as well as an almost equal amount of unfounded controversy. Some scientists have made the assumption that phytoestrogens can disrupt the body’s natural hormonal balance.

In 2008 researchers at the University of Southern California found that women who consumed just one cup of soy milk or half a cup of tofu each day had 30% less risk of developing breast cancer than their non-soy eating counterparts. Similar studies in countries in which soybeans are a staple food (China and Japan) showed significantly lower rates of hysterectomy, suggesting that fibroids occurred less frequently. Dr. Neal Barnard, adjunct associate professor of medicine at the George Washington University School of Medicine in Washington, D.C., explained it this way:

“Think of the estrogens in a woman’s body as a fleet of jumbo jets. They land at an airport and pull up to Jetways where they discharge passengers and baggage. But what if small private plans already occupied the Jetways? The jumbo gets wouldn’t be able to dock and would sit idle on the tarmac. When phytoestrogens attach to estrogen receptors on cells, they are like little private planes. They block a woman’s natural estrogens from attaching. Healthwise, that’s good. Since estrogens tend to fuel the growth of cancer cells, anything that blocks them helps cut cancer risk.”

Seitan Sausage

My daughter and I have made these seitan sausages many times. I love this particular recipe, by Melanie Sorrentino at One Green Planet, because it’s so versatile—four flavors of sausage in one handy recipe. The texture is very convincing; in fact, I sauteed some slices and added them to a penne pasta dish with marinara. My husband thought it was the “real thing.”

Tempeh "Tuna" Salad

My daughter is a devout (I'm not exaggerating) vegetarian, but she still pines for the taste of foods she enjoyed in her childhood. There are many manufacturers of protein substitutes that mimic the taste and texture of beef or chicken, and most are very good. However, there are few if any products that reproduce the taste of seafood.

Canned tuna is one of those foods my daughter still craves, and so I set out to find a way to replicate the taste and texture of tuna salad without killing a fish.

Utensils You Will Need

• Steamer basket (not mandatory, but helpful)
• Box grater (not mandatory, but helpful)
• Large mixing bowl

Ingredients

• 8 ounces tempeh
• 1/2 cup celery, finely minced
• 1/4 cup onion, finely minced
• 2 tablespoons dill pickle, finely minced
• 1 tablespoon capers, rinsed and drained
• 1 sheet nori, crumbled (optional)
• 1/2 cup mayonnaise
• 1 tablespoon dill pickle relish
• Salt and pepper, to taste

Instructions

1. Place the tempeh in a steamer basket. Steam over simmering water for 20 minutes. Remove from basket and set aside to cool (about 30 minutes).
2. Grate tempeh on the large hole side of a box grater or chop finely. Place in a mixing bowl. Add remaining ingredients and toss lightly. Taste for seasoning and add salt and/or ground pepper if desired.
3. You may use this immediately, but I think this "tuna salad" tastes better if the flavors are allowed to meld for 1 hour or more in the refrigerator.

Sweet and salty option: My daughter and l like the combination of sweet and salty, so we like to add dried cranberries to our “tuna” salad and serve it on honey oat bread.

Tofu Scrambled "Eggs"

If you are a vegan and miss eggs, have an egg allergy, want to reduce your cholesterol intake, or simply want to add more plant-based foods to your diet, this tofu scramble, by Alison Andrews at Loving It Vegan, is for you. I often make this for my daughter; it’s richly satisfying and “eggy” without cracking a shell.

The recipe, as written, calls for kala namak (black salt). Also known as Himalayan salt, this seasoning has a sulfurous smell which is exactly what helps this scramble mimic real eggs. It’s not mandatory but certainly helps take this dish over the top.

Sources

• Are Animal Proteins Better for You Than Plant Proteins? Cedars Sinai. Jan. 16, 2019.
• Asbell, Robin. What Is Tempeh, and How Do You Cook With It? The Kitchn. Jan. 17, 2020.
• Barnard, Neal. Settling the Soy Controversy. HuffPost. Apr. 26, 2010.
• 11 Complete Protein Sources That Every Vegan Should Know About. PETA. July 26, 2017.
• McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. Scribner, 2004.
• Petre, Alina. The 17 Best Protein Sources for Vegans and Vegetarians. Healthline. Aug. 16, 2016.
• Spark Nutrition Calculator
• Tofu. Britannica.
• What Is a Complete Protein? Piedmont Healthcare.

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on March 10, 2021:

Devica I am happy to hear from you. If you do happen to try one of these I hope you'll let me know

Linda Lum (author) from Washington State, USA on March 10, 2021:

Manatita, there is something here for everyone, right? Yes for some gluten is a problem; my Godson is gluten-intolerant, so I understand.

I have written about quinoa and it is my favorite plant-based protein, but for those who desire something "meaty" these three can come to the rescue.

Devika Primić from Dubrovnik, Croatia on March 10, 2021:

I have never tried any of these foods, but your explanations are interesting and makes me want to try it.

manatita44 from london on March 08, 2021:

Tofu is natural for me, but I like to mix it with other plant proteins and quorn. This is purely because so many things can cause us problems now, according to the experts, including Tofu. Seitan is gluten? Not good for those who wish to avoid wheat, but the others like Quinoa and tempeh I like.

Seems like you have a great thing going with your daughter. She'll convert you yet. Smile.

When I started eating Tofu X number of years ago, I used the white blocks, but for some time now, I have been buying the light brown pieces. They call them saute, no?

Linda Lum (author) from Washington State, USA on March 08, 2021:

Brenda, I knew this would not be everyone's cup of tea, but there are a growing number of people who are trying to introduce more plant-based foods into their diet. Thanks for stopping by; have a great week.

Linda Lum (author) from Washington State, USA on March 08, 2021:

Thanks, sis. Yes, tofu is much like zucchini in that regard--no flavor of its own but plays well with others. You make an excellent point about non-GMO.

BRENDA ARLEDGE from Washington Court House on March 08, 2021:

Sorry, but I'm with Bill on this one.

No tofu for me.

Sadly I won't be trying the other two either. I love my meat.

No substitutes here.

Just the thought of these make my stomach curl. No disrepect. Your article is great.

Have a great day.

Shauna L Bowling from Central Florida on March 08, 2021:

So now I know seitan and tempeh are.

Once upon a time ago, I was a vegetarian for about three years. I made tofu scrambled eggs quite often. I still occasionally cook with it. One night I made tofu tacos. Neither my son nor I could tell that it wasn't ground beef. The beauty of tofu is it takes on whatever spices/flavors you add to to.

One bit of warning though: buy certified organic, non-GMO tofu. Soy is America's number one GMO product.

Linda Lum (author) from Washington State, USA on March 08, 2021:

Good morning Bill, and I already knew that you and tofu are not on speaking terms. I'll bet Bev will like the other two (and out of love you might even give them a try, right?)

Linda Lum (author) from Washington State, USA on March 08, 2021:

Thank you Ann. It's a shame that seitan is so tasty, but is (literally) a lump of gluten. If you can find tempeh (the soy bean cake) you might find that more to your liking.

Bill Holland from Olympia, WA on March 08, 2021:

I won't go near tofu, my friend. Hopefully the other two are more appealing to me. I will pass this on to Bev since she likes tofu, and probably would like the other two. So for my wife, I thank you!!!

Have a lovely, dry week ahead!

Ann Carr from SW England on March 08, 2021:

Very interesting, Linda. I've often wondered about these sort of foods (though I've never heard of Seitan) and got confused. You've set it all out clearly, as always, and now I'm tempted to try some, though I'm fairly traditional in my eating. I also have to keep to gluten and dairy free with some of my family, so it's a balance!

History, education and recipes - what more could one ask for? Great job, Linda!

Hope you're keeping well. Take care.

Ann

Linda Lum (author) from Washington State, USA on March 07, 2021:

John I hope you can find seitan or tempeh. They are so un-tofu.

John Hansen from Queensland Australia on March 07, 2021:

This was very interesting, Linda. I hate tofu, but the other two sound much more appetizing. I had never heard of seitan or tempeh before.

Linda Lum (author) from Washington State, USA on March 07, 2021:

Flourish, I'm still not a huge tofu fan, but the other two are amazing. I hope you give them a try.

FlourishAnyway from USA on March 07, 2021:

Very good information. I’ve never had two out of three of these so I’d like to be adventurous and give them a try.

Linda Lum (author) from Washington State, USA on March 07, 2021:

Janis, that makes me so happy! Thanks for stopping by and taking the time to leave a comment.

Linda Lum (author) from Washington State, USA on March 07, 2021:

Hi Pamela, you're the first today. My first few attempts at cooking tofu were less than overwhelming, but I think I've improved my technique since then. I should have mentioned that the best way to "fry" tofu so that it's crispy is in a dry pan. Thanks for your kind words.

Janis Leslie Evans from Washington, DC on March 07, 2021:

Wow, this is great information, very useful for cooking vegan and having a better understanding of what we're eating. I cook a lot of vegan meals with tofu, tempeh, seitan, and veggies for hubby. Thank you for this informative article.

Pamela Oglesby from Sunny Florida on March 07, 2021:

I do think a vegetarian diet is very healthy, but I have tried cooking tofu in various ways and just haven't liked it. I imagine your recipes are very good and I need to be open minded.

I appreciate this article, Linda. I do like eggs, so I should probably try your recipes. Thank you for sharing this wealth of information, Linda.

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

The Incredible, Adaptable Comfort Food

“Comfort food.” Just those two simple words make me smile. Comfort food is a respite after a tiring day, warmth in a winter storm, a “hug in a bowl” when you’re feeling down.

Some of you might immediately think of a savory stew, a bowl of soup, or a hot mug of cocoa with marshmallows as your personal comfort food. For me, the ultimate comfort food is the enchilada—and here’s why.

Enchiladas can (and do) adapt to any season and any dietary preference. They will warm you on a chilly day or satisfy you while dining on the patio in the midst of summer. They can quell the craving of the boldest carnivore or be made totally meat (and dairy) free. There are even gluten-free options. In short, when it comes to enchiladas, there’s something for everyone.

Before we get started, let me give you a brief heads up on what an enchilada is (and isn’t). Next, I’ll share my go-to recipe, and then we’ll explore some alternatives for that adaptable comfort food.

What Is an Enchilada?

By definition, enchiladas are a dish made of corn tortillas rolled around a filling and covered with a spicy red sauce. They originated in pre-Columbian Mexico, near the Yucatán, some 7,000 to 9,000 years ago. The type of sauce is important; in fact, the name enchilada is derived from the word enchilar, which literally means “to season with chilis.”

Enchiladas, Burritos, and Chimichangas: What’s the Difference?

Enchiladas, burritos, and chimichangas—they look very similar, don’t they? So what’s the difference? The key to distinguishing these three items is the type of wrapper that's being used.

Enchiladas vs. Burritos vs. Chimichangas

How to Make Authentic Enchilada Sauce

Enchilada sauce—there are countless recipes online, and you can find bottles or cans of the stuff in almost any grocery store—but look at the list of ingredients in that recipe or on the label. If you see “tomato,” this is not an authentic red enchilada sauce.

The “real deal” relies on whole chiles roasted to release their essential oils, then simmered with other vegetables to soften. There are no tomatoes. The lovely red hue comes from the chiles. Don’t get nervous—I won’t make you do all of that work. Here’s a recipe that relies on a flour roux, chili powder (the work of roasting, simmering, and straining already done for you), broth, and spices to create a luxurious enchilada sauce 100 times better than anything you will buy at the store.

Authentic Red Enchilada Sauce Recipe

Ingredients

• 1 tablespoon flour
• 1 tablespoon olive oil
• 2 tablespoons chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dry oregano
• 1/4 teaspoon ground cumin
• 1 cup chicken (or vegetable) broth

Instructions

1. Combine the flour and olive oil in a small saucepan. Simmer over medium heat for 1 minute, stirring constantly.
2. Whisk in the dry ingredients and then the chicken broth. Bring to a boil then reduce the heat to low and simmer for 10 minutes.

Slow Cooker Enchiladas Recipe

Putting enchiladas into a slow cooker is the easy part. But how do you take them out (unless you plan to simply dig in with a big spoon)? That was my dilemma when planning this recipe. Here’s what I did:

• First, you will need to make an aluminum foil sling to aid in removing those enchiladas. I measured the width of my cooker (at the bottom of the crock) and the depth (multiply by 2) and then added 12 inches. For me, the result was a 34-inch length of heavy-duty foil.
• To minimize mess, and ensure that all of that yummy enchilada makes it out of the cooker, I cut a piece of parchment paper to sit on top of the foil sling. Here’s a hint for how to do that easy-peasy. Trace around the lid. You will probably need to trim your circle (or oval) a bit, so give it a test fit to determine how much needs to be cut off. Then fold it in half, and in half again. Trim. Ta-da!

Ingredients

• 2 teaspoons olive oil
• 1 pound ground beef or ground turkey
• 1 cup minced yellow onion
• 2 tablespoons taco seasoning
• 1 can black beans, rinsed and drained
• Red enchilada sauce (recipe above)
• Yellow corn tortillas
• Shredded cheddar cheese (about 1 cup)

Instructions

1. Heat the olive oil in a large sauté pan over medium heat. Crumble in the ground meat and cook for about 3 minutes. Add the onions and taco seasoning. Continue to cook, stirring occasionally, until the meat is no longer pink.
2. Stir in the black beans and simmer 1 minute more to blend the flavors. Remove from the heat and set aside.
3. Now it’s time to assemble the enchiladas. Spoon 3 tablespoons of sauce into the bottom of the slow cooker (on top of the parchment paper).
4. Do you have large corn tortillas that perfectly fit your slow cooker? You’re lucky indeed. However, if like me, you had corn tortillas that didn’t quite measure up, you can trim them to fit (see my photo above of how I trimmed my tortillas to fit). Place one layer of tortillas in the slow cooker.
5. The next layer is the meat/bean mixture: spoon in 1 1/4 cups of that, please.
6. Next, 3 tablespoons of sauce, then 1/4 cup of cheese.
7. Repeat the layering (tortillas, 1 1/4 cups of meat/beans, 3 tablespoons sauce, and 1/4 cup of cheese. I did this four times before I ran out of the various components.
8. The last ingredient is the cheese on top. Put the lid on your slow cooker or Crock-Pot, set the temperature at “low,” and step away for 4 hours.

Alternative Enchilada Fillings

Enchiladas are adaptable. Maybe you have leftover chicken from Sunday’s dinner, or a rotisserie chicken, or Thanksgiving turkey. Go for it. Want a non-meat enchilada? You can do that too. Here’s how.

• Rotisserie Chicken: You can revamp this recipe by using leftover rotisserie chicken in place of the ground beef or turkey. Three cups of shredded meat will work perfectly.
• Vegetarian: A vegetarian option is a healthy (and satisfying) option for this meal. Simply replace the meat with a second can of beans and 1 cup of fresh or frozen corn (no need to defrost).
• Vegan: Can this dish go vegan, too? Why yes! Start with the vegetarian option (above). In place of traditional cheese, you can use vegan cheese. Keep in mind that there are two varieties—the nut-based cheeses and the oil-based cheeses. For melty gooeyness, you should opt for oil-based cheese.

Wait, Aren't Enchiladas Supposed to Be Rolled?

Yes, I understand your disappointment; traditionally, enchiladas are indeed supposed to be rolled. In this, I have failed you, but let’s do a reality check—corn tortillas are difficult (nearly impossible) to work with. They split, they crumble, and they make us miserable. Baking enchiladas in a slow cooker is the perfect excuse for layering (instead of rolling) those enchiladas.

FAQs: Your Enchilada Questions Answered

And now let's address some of the many questions I've heard about enchiladas.

What is the difference between red and green sauce?

There is a difference between red and green sauce, and it’s not merely a matter of color.

• Red chili sauce: Made with red chiles. The flavor is mildly spicy, warm, and comforting. I like it with ground beef or turkey.
• Green chili sauce: Made with green chiles. Some cooks add tomatillos and jalapeños for color and extra “kick.” I tend to choose a green sauce to pair with chicken, seafood (shrimp is terrific), and veggies.

My go-to recipe for green enchilada sauce is from the blog Gimme Some Oven. Ali relies on canned green chiles (the roasting has already been done for you) to make her sauce quick and easy. She briefly sautees fresh garlic and onion, adds jalapeño for heat (as little or as much as you want), and whirs everything in a blender with cumin and chicken or vegetable broth. Her green enchilada sauce is packed with flavor and also happens to be gluten free.

Can I use flour tortillas?

Yes, of course! If you prefer the taste or texture of flour tortillas, you may go ahead and use them instead of corn tortillas. (Technically speaking, however, you will no longer have an enchilada; you’ll be enjoying an equally satisfying, tasty burrito.)

How can I prevent soggy tortillas?

Enchiladas “baked” in a slow cooker will be soft and fork-tender. If you prefer a more dense, chewy texture, briefly fry the tortillas in hot oil (about 10 seconds per side). This creates a barrier to prevent the enchilada from soaking up too much sauce.

How can I keep my corn tortillas from breaking?

This is a very common problem, and it's the reason I created layered instead of rolled enchiladas. If you want a completely authentic, rolled enchilada, use fresh corn tortillas and give them a brief “dip” in oil (see the question above about how to prevent soggy tortillas). This will make your tortillas pliable and more forgiving.

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on March 03, 2021:

Sangre, thank you so much for taking the time to stop by. I always enjoy hearing from you. Yes, the homemade sauce is so much better than store-bought.

I recently purchased a package of masa (corn flour specifically for tamales and corn tortillas). If I am successful in making my own corn tortillas I will either post that here, or in an article on its own. Either way, I will notify you.

Sp Greaney from Ireland on March 03, 2021:

It's hard to find corn tortillas here. But I like how you shared the receipe for the red sauce. I would normally cheat and use prepacked. But this final dish looks delicious and probably making the sauce from scratch makes it taste better.

Linda Lum (author) from Washington State, USA on March 02, 2021:

Shauna, yes they can and in fact Beth and I made some just a few months ago. You know that making tamales is a real labor of love, but so worth it. Yesterday we took the quick route and did a tamale casserole (masa on the top and bottom and filling in between). Most people use corn bread mix (yuck!). You have to make real masa dough. What a difference!

I'll work on an article for you, OK?

Shauna L Bowling from Central Florida on March 02, 2021:

Finally, your article shows in my feed. It wasn't here yesterday when I read the article.

I never would have thought to make enchiladas in a slow cooker simply because they're normally rolled.

What I like even more than enchiladas is tamales. Can they be made in a slow cooker, Linda? Have you ever tried that? I would definitely get out my slow cooker for some tamales if it can be done.

Thanks for once again making me hungry, Sis!

Linda Lum (author) from Washington State, USA on March 01, 2021:

RoadMonkey, I'm glad you found this recipe interesting. If you like Tex-Mex flavors, you will like this.

RoadMonkey on March 01, 2021:

I have never had an enchilada but this sounds really interesting, rather like a lasagne with the layerings. I must try this,. Thank you.

Linda Lum (author) from Washington State, USA on March 01, 2021:

Bill, I love happy endings, and you.

Bill Holland from Olympia, WA on March 01, 2021:

Always a pleasure to read your articles, my friend. Maybe in my next life I will have an expanded taste preference and I will be willing to try a myriad of recipes. Thankfully I love enchiladas, so this story has a happy ending.

Happy Monday, my friend. Enjoy the sunshine!

Linda Lum (author) from Washington State, USA on March 01, 2021:

Thank you Ann. I'm not a fan of hot-spicy either; at the Thai restaurant I'm the '1 chili pepper' on the heat scale. This was an odd one for me to write (wasn't my choice of a topic, but I was asked to put something together). I'm glad you liked the photos. That sauce really is quite good (and no, it isn't hot).

Ann Carr from SW England on March 01, 2021:

Sounds like a great recipe with your usual useful practical suggestions. I'm not a great fan of chilli, as it's often too hot for me, especially if someone else is in control of the cooking (e.g. restaurant). We do a lot of slow-pot cooking though and that's great for just about everything.

Your photos make everything look yummy!

Ann

Linda Lum (author) from Washington State, USA on February 28, 2021:

Flourish, it's all about the taste. If they love them, no problems, right?

FlourishAnyway from USA on February 28, 2021:

Ok, I learned one big thing. I've been serving my family what I thought was enchiladas but making them with flour tortillas so I guess their family favorite is actually a burrito. Oh my. What would I do without you? I like your table and the fact that you found a way to do these in the slow cooker!

Linda Lum (author) from Washington State, USA on February 28, 2021:

Thank you, Peggy. You have been in my thoughts. I have a very dear friend/family living just outside of Houston, and I know from them how difficult things have been for all of you.

I appreciate your support. Stay safe.

Peggy Woods from Houston, Texas on February 28, 2021:

I would never have thought to use our slow cooker in making enchiladas. Thanks for the idea and your recipe.

Linda Lum (author) from Washington State, USA on February 28, 2021:

Thank you Manatita. BTW, I hope you caught Pamela's excellent article on the topic you and I discussed last week. Take care of yourself. You are dear to so many.

Linda Lum (author) from Washington State, USA on February 28, 2021:

John, I really think this would work for you and your wife. I like using the slow cooker (even when I'm here in the house). Something in the oven, that need to come out in X minutes is not very forgiving if you are late. On the other hand, the slow cooker allows you to take an extra few minutes in the garden (or studio) with no burnt food.

Linda Lum (author) from Washington State, USA on February 28, 2021:

Pamela, that's one of the reasons that I like making my own sauce. You can control the amount of spice. I'm glad you liked this. Maybe tomorrow's dinner?

manatita44 from london on February 28, 2021:

Sweet!! Great story, great food, great photos and excellent writing. A powerful combination.

John Hansen from Queensland Australia on February 28, 2021:

Yay, I got in quick! I have had burritos and tacos but never enchiladas, so this was great Linda. Being a chilli lover, but not fussed on tomato-based sauces, this suits me too. Thanks for sharing. We use a slow cooker quite often anyway for various dishes.

Pamela Oglesby from Sunny Florida on February 28, 2021:

A couple of years ago I have a nephew who visited us and made slow cooker enchiladas that I think are similar to your wonderful recipe. i loved what he made, and I am delighted to have at least a similar recipe.

The only thing I have to watch is the amount of peppers or spices. If I keep that in check, I am good. Using the sling is a great idea also.

Thank you so much, Linda, as this sounds great, and I am not even hungry right now. Haha! I just ate.

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

The Story of the Lady Baltimore Cake

Owen Wister was a man of many talents—or at least varied interests.

As a student at Harvard, he was a member of the Hasty Pudding Theatrical group. Upon graduation, he spent several years following a career in music. He studied at a conservatory in Paris.

Wister then switched to banking in New York City. As (our) luck would have it, banking was not his cup of tea either. He returned to Harvard where he studied law, followed by a brief stint practicing as an attorney with a Philadelphia law firm.
Next, Owen tried his hand as a novelist; his The New Swiss Family Robinson was published in 1882 and received recognition and praise from none other than Mark Twain.

And Wister was an outdoorsman; he spent several summers in the “American Wild West.” Like his friend Teddy Roosevelt (yes, that Teddy Roosevelt), he admired the romance of fishing, big-game hunting, and meeting Native Americans; a new career was born. Wister combined his fascination with the frontier and his writing abilities and in 1902 penned The Virginian, to this date still his most famous work.

A lesser-known novel was written in 1906; Lady Baltimore was presented as a glimpse of post–Civil War life in Charleston, a rather unremarkable romance novel, but it was the genesis for the two luxurious desserts featured in this article.

Wister tantalized his readers with this description of a dessert:

I stepped forward to the counter, adventurous, but polite. ‘I should like a slice, if you please, of Lady Baltimore,' I said, with extreme formality ... I returned to the table and she brought me the cake, and I had my first felicitous meeting with Lady Baltimore. Oh, my goodness! Did you ever taste it? It's all soft, and it's in layers, and it has nuts—but I can't write any more about it; my mouth waters too much.'

— Owen Wister

But in reality, there was no Lady Baltimore Cake—at least, not then. According to food historians, the managers of Charleston’s Lady Baltimore Tea Room were acquainted with Wister and shipped a “Queen Cake” to him each year at Christmas. (He was not the sole recipient; they shipped hundreds of cakes throughout the country, and Wister was on the list of subscribers.)

Lady Baltimore is a delicate dessert often prepared as a wedding cake. Granulated sugar and butter are creamed together until light and fluffy. Cake flour (a low-gluten flour made specifically to create a tender, moist crumb) and baking powder are carefully stirred into the sugar/butter mixture along with whole milk and almond extract.

What sets the Lady Baltimore apart from most other cakes is that only the whites of the eggs are used, beat to luxurious stiff peaks, and folded in to make a cloud-light pure white cake.

Lady Baltimore's Twin Brother, Lord Baltimore

Lord Baltimore is similar but not identical to his fraternal twin sister. As explained above "egg-whites-only" creates the delicate batter of the Lady. The Lord uses whole eggs, so the resulting cake is richer and more dense, buttery and pound cake-like.

Ingredients for the Cakes

Instructions

Beginning Instructions for Both Cakes

1. Preheat oven to 350°F.
2. Grease and flour two 8-inch round cake pans.
3. Combine the flour, baking powder, and salt and sift together onto a sheet of parchment paper; set aside.
4. Put the butter and sugar in a mixing bowl. Beat together until smooth and creamy.

How to Complete the Lady Baltimore

1. Stir the almond extract and milk together. Add to the butter-sugar mixture in two stages alternately with the flour mixture, beating until the batter is well-blended and smooth.
2. In a separate mixing bowl beat the egg whites until they are stiff but still moist. Gently stir one-third of the beaten egg whites into the cake batter. Then scoop of the remaining whites, drop them onto the batter, and fold them in.
3. Divide between the prepared cake pans. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pans for 5 minutes, then turn them out of the pans onto a cooling rack to cool completely. Fill with the Lady Baltimore filling and frost with the seven-minute frosting.

How to Complete the Lord Baltimore

1. Add the egg yolks and whole egg to the batter and beat for 2 minutes, until the mixture is light and fluffy. Add the milk and vanilla and blend well.
2. Sprinkle the flour mixture over the batter and stir to blend; then beat until the batter is smooth.
3. Divide between the prepared cake pans. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pans for 5 minutes, then turn them out of the pans onto a cooling rack to cool completely. Fill with the Lord Baltimore filling and frost with the seven-minute frosting.

Seven-Minute Frosting

The frosting for the Lady and Lord Baltimore cakes is not your typical buttercream. It’s named seven-minute icing because it takes about seven minutes of whipping to bring it to its fluffy, ethereal glory. This recipe is from the revised Fanny Farmer Baking Book by Marion Cunningham.

Ingredients

• 3/4 cup granulated sugar
• 1/2 teaspoon cream of tartar
• Pinch of salt
• 2 egg whites
• 1/4 cup cold water
• 2 teaspoons vanilla extract

Instructions

1. Combine the sugar, cream of tartar, salt, egg whites and water in a mixing bowl of at least 2-quart capacity or the top of a large double-boiler. Set over simmering—not boiling—water on low heat. Beat with a rotary or electric hand beater until the frosting stands in peaks, about 5 to 7 minutes.
2. Remove from the water and continue beating for a few minutes to stiffen the frosting a bit more; it should stand in smooth, billowy peaks. Beat in the vanilla.

Recipes for the Fillings

The filling of the Lady Baltimore cake is typically made of dried fruits and nuts, chopped very finely and mixed with a portion of the frosting.

The Lord Baltimore is more bold, with alcohol added to the mixture. I have found widely varying recipes. The tamest of them all contained just a tablespoon of cream sherry; at the other end of the spectrum was an extremely boozy filling with dried fruits steeped in a full cup of dark rum.

For both cakes, there are many flavor combinations possible but the most common dried fruits are figs, raisins, and candied cherries (note that these are the cherries used in fruitcake, not maraschinos). Almonds, walnuts, and pecans all work nicely, but please toast them gently in the oven before chopping and measuring.

Filling Ingredients

Filling Instructions

In a medium bowl, combine all of the ingredients until thoroughly mixed.

Sources

• What's Cooking America
• Wikipedia
• Southern Living

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on February 28, 2021:

Flourish, I loved the history of this, even more than the cake. Thank you for finding me.

FlourishAnyway from USA on February 28, 2021:

Oh, I finally found this again to comment on it! I like how you compared the Lord and Lady (I'll take the Lady), although I admit I will be picking out the dried fruits and nuts and stuff and putting them to the side. I love the history here, too.

Linda Lum (author) from Washington State, USA on February 22, 2021:

Shauna, I've honestly never been a big fan of seven-minute icing (I don't like meringue either), but my brother absolutely LOVES it. His birthday cake is chocolate with seven-minute icing. Swapping out the white sugar for brown sounds wonderful.

Linda Lum (author) from Washington State, USA on February 22, 2021:

Sp Greaney, cake flour has less gluten than all-purpose flour or bread flour. Less gluten makes for a more tender crumb. I'm glad you liked the history lesson.

Shauna L Bowling from Central Florida on February 22, 2021:

Once again, you've presented cakes I've never heard of, although I loved reading the history behind them.

Seven minute frosting is my go-to when baking a cake. When I bake banana cake (cake, not bread) I swap light brown sugar for the granulated sugar. It's called seafoam icing and pairs beautifully with the banana cake. It also pairs well with devil's food. Yum!

Sp Greaney from Ireland on February 22, 2021:

I love the backstory you gave prior to sharing the receipe. I didn't know there was a flour like that for cakes. Bet it tastes great.

Linda Lum (author) from Washington State, USA on February 22, 2021:

Rachel we are doing well. Thanks so much for your kind words and taking the time to leave a comment (I know it isn't easy anymore). Enjoy.

Rachel L Alba from Every Day Cooking and Baking on February 22, 2021:

Hi Carb Diva, Your cake looks and sounds amazing. I love either version and will be printing it out and pinning it. Thanks for sharing this beautiful cake recipe. Hope you and your family are all good.

Linda Lum (author) from Washington State, USA on February 22, 2021:

Pamela, good morning to you and thank you for your kind words. If you will read the comments (below) from Manatita, he has a special request for a medical topic. I've heard of "leaky gut" but am certainly not qualified. I'll leave that one to you, OK?

Linda Lum (author) from Washington State, USA on February 22, 2021:

Eric, if you buy one at a bakery be prepared to pay dearly. But, for a special occasion? Why not?

Linda Lum (author) from Washington State, USA on February 22, 2021:

Good morning Manatita. Yes, I know you have a sweet tooth (it matches your nature). I am not the medical person in the house--I'll pass along your suggestion to our friend Pamela.

Linda Lum (author) from Washington State, USA on February 22, 2021:

Well Bill, if not for this silly virus...one of these days we will see each other again.

Linda Lum (author) from Washington State, USA on February 22, 2021:

Ann, you and I will have to "talk." Just weeks ago I had the birthday that precedes your "significant" one. We're almost twins! Yes, this would be the perfect way for you to celebrate.

Linda Lum (author) from Washington State, USA on February 22, 2021:

Miss Dora, I'm not much of a cake fan (I prefer pie), but I do think I will need to make one of these soon. That filling sounds amazing, doesn't it?

Linda Lum (author) from Washington State, USA on February 22, 2021:

Thank you Mary. It's good to see you here.

Linda Lum (author) from Washington State, USA on February 22, 2021:

Thanks John. That for me was the best part as well.

Bill Holland from Olympia, WA on February 22, 2021:

Well we learn something new every single day, don't we? I had never heard of Baltimore cakes, so thanks for the education. Now, if you could please deliver one to Olympia, it would be greatly appreciated.

Stay dry and safe, my friend.

manatita44 from london on February 22, 2021:

Interesting names, if nothing else and history too. One of my temptations is sweet things, but the sugar makes me weak. So when I see your 'granulated' I worry. I have just ordered a remedy for 'leaky gut' Clutching at straws here. Haha.

Here's a thought. Why don't you write something on Leaky Gut? You'll be unto a winner here, as so many Americans suffer from this interesting syndrome.

Eric Dierker from Spring Valley, CA. U.S.A. on February 22, 2021:

Wow that is fantastic. What a cool history for Wister and well done choice for the history. Well I suppose I will have to buy one as my baking skills are hidden from me.

Pamela Oglesby from Sunny Florida on February 22, 2021:

This is a great article, Linda. Wister had such an interesting life. I enjoyed reading about Wister's life, and I appreciate the recipes. Thanks for sharing all of this great information.!

Have a good week, Linda

Ann Carr from SW England on February 22, 2021:

Wow! What a stupendous cake! It looks too good to cut. I'll keep a copy of this in my recipe file for when I need a stunning cake for an occasion - maybe my next birthday (a significant one - say no more)!

Love the history behind this, especially with the literary slant and the 'twins'!

Excellent!

Hope you're well, Linda.

Ann

Dora Weithers from The Caribbean on February 22, 2021:

Very interesting. With such an exotic history and rich ingredients, these cakes would make any occasional special. Thanks for the stories and the recipes.

Mary Wickison from Brazil on February 22, 2021:

I don't know why I haven't heard of these before. Thanks for the history. Isn't it amazing the power that words can have.

John Hansen from Queensland Australia on February 22, 2021:

I am not a cake connoisseur, Linda, but I enjoyed reading about Owen Wister and the history behind these cakes.

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

Vidalia is sweet on onions, Gilroy loves garlic, and the leek is chic in vichyssoise. But, in the empire of alliums, the green onion receives no fanfare or festivals. We can’t even agree on the name.

Scallions and Green Onions Can Be Confusing

Scallions, green onions, and spring onions—they look similar, taste similar (though some have more of a bite than others), and they can be used interchangeably, but they are not all the same plant.

Even some of the experts on well-known cooking websites get it wrong, promoting the idea that green onions and scallions are one and the same. Let's find out how green onions and scallions differ from each other—and where spring onions fit into the mix.

What Are Scallions?

A true scallion is a distinct cultivar in the onion family; unlike its allium cousins, it does not produce a prominent bulb. The white portion below ground remains slender, mirroring the girth of the above-the-soil greens. All but the roots of the scallion can be used raw; the white and green parts are equally tender with a mild onion flavor.

In the world of onions, there are many shapes and sizes—the Vidalia sweet onion is a softball-sized orb, one of the largest in the family. Mid-sized red, white, and yellow onions are the ones we slice and dice for casseroles, soups, and stews. On the opposite end of the spectrum are chives; they give up their green leafy stems for the sake of garnishing baked potatoes. Their pea-sized bulbs remain in the ground to regrow year after year. A notch above chives there are scallions. We commonly refer to them as spring onions or green onions too, a misnomer, but an understandable mistake.

What Are Green Onions?

We’ve determined that scallions are a slender, non-bulbing onion. Next in line is the green onion, not a particular cultivar, but an onion that is harvested before it develops a large bulb. They are almost always served raw, but in Asian cuisine they may be grilled or tossed into fried rice. Gardeners often retrieve these onions when they are thinning their vegetable beds of young plants so that the late-season onions will have room to grow.

What Are Spring Onions?

Spring onions look very much like green onions, so it’s no wonder that there is some confusion. Spring onions have been left in the soil longer than green onions, so their bulbs have grown larger, but they are still harvested early. If they were left in the ground longer they too would become a bulbing onion.

Summary: Scallions vs. Green Onions vs. Spring Onions

FAQs

Perhaps you still have a few questions; I have the answers here.

How do you store green onions?

The best way to store whole green onions, with the roots attached, is to wrap them in a damp paper towel and then place them in a resealable plastic container (or zip-lock bag). They should last for at least a week in the refrigerator.

Diced green onions can be kept in an airtight container in the refrigerator for about five days.

What part of green onions do you use?

All parts of the green onion (except the roots) can be used. When stored properly they will be crisp and have a pleasant, mild onion flavor.

Are green onions, scallions, and spring onions interchangeable?

Yes, you can use green onions in place of scallions, and vice versa. Spring onions can be swapped for scallions or green onions but keep in mind that they have a stronger onion flavor.

Can you substitute green onions for leeks?

Leeks are a unique part of the onion family; they’re prized for the white base portion of the plant—large, tender, and with a subtle onion-garlic flavor. Green onions are much smaller and don’t have that garlic nuance, but in a pinch, they can be a stand-in for leeks.

What about chives? Are they related to onions?

If it looks like an onion, smells like an onion, and tastes like an onion, it must be an onion, right? Well not so in the case of chives. Botanically they are a grass, an edible grass with pretty pink flowers (which are edible too). In the culinary world, they are classified as an herb.

Can you regrow scallions and green onions?

Yes, you can! It's easy to do and will pay delicious dividends. Leave about an inch or so of the white attached to the roots. You can plant this in your garden in a sunny location and it will grow again. Or, you can simply place the root end in a glass of water and set it on a sunny windowsill. Within a week you will see new greens that you can snip and use.

What’s a great recipe with scallions as the main ingredient?

Flaky, chewy, crunchy, oniony—all of those qualities describe the perfect scallion pancake. We can find this flavorful Asian side dish at street food carts and in bustling dim sum restaurants. Everyone loves them!

Scallion Pancake Recipe

Unlike Western pancakes, which are formed with a pourable batter, scallion pancakes are made from dough that is rolled into a thin disk, brushed with oil, and then rolled jelly-roll fashion. The resulting rope of dough is then shaped into a snail shell spiral and then flattened once again into a disk. This might sound like an odd way to build a pancake, but the rolling and re-rolling is what helps create the scallion pancake’s uniquely flaky and layered texture. Think about the delicate crisp layers of a croissant; that is precisely what you will find in these savory Asian flatbreads. Here’s my favorite recipe.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon table (not Kosher) salt
• 1 cup hot water (this is important)
• 2 scallions, green part only, thinly sliced
• 3 tablespoons toasted sesame oil
• Cooking oil for frying (a neutral oil such as canola, is best)

Instructions

1. Combine the flour, salt, and hot water in a large mixing bowl. Stir to combine. (Note: The temperature of the water is critical to the success of these pancakes. Cold water will result in a stretchy, resilient, gluten-tight dough, much like the crust for a pizza. Hot water dough is much easier to work with; the glutens are relaxed and allow you to roll out the dough without resistance.)
2. The dough will be loose and shaggy. You might be tempted to add more water—resist that urge. Cover the bowl and allow the dough to rest for 30 minutes. In that time the flour will hydrate (absorb the water) and be ready for the next step.
3. Knead the dough until it is smooth. Divide into eight equal-sized portions.
4. Roll each piece of dough into a disk about 8 inches in diameter.
5. Paint each disk with some of the sesame oil. Roll up each disk into a tight cylinder. Shape the cylinder into a spiral, flatten with your hand, and then roll out again to an 8-inch disk.
6. Once again, paint the disk with sesame oil, top with a portion of the scallions, roll up again, coil, flatten, and roll out to an 8-inch disk.
7. Add a small amount of oil to a skillet; heat to medium and cook the pancakes, one at a time, for about 2 minutes per side.

Would you like a demonstration of how to make scallion pancakes? The staff of Serious Eats prepared a three-minute video to show just how easy it is.

Sources

• Gardening Channel
• Washington Post
• Escoffier Online

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on February 12, 2021:

Eric, have you ever had a scallion pancake? This would be a fun one for you and Gabe to do in your spare time.

Eric Dierker from Spring Valley, CA. U.S.A. on February 12, 2021:

Most excellent as always. I had no clue about this. I like them all. But I reckon now I know how different they are.

Linda Lum (author) from Washington State, USA on February 11, 2021:

Pamela, that's a funny story from your past and, as it turns out, you were "almost" right. Chives are a grass, not an onion.

Pamela Oglesby from Sunny Florida on February 11, 2021:

Linda, this is a very itnresting articld. How could I get this age and not know these things.

Once when I was quite young my grandfatheer put chives into my scrambled eggs. When I woke up that day i saw him mowing the grass. I was quite convinced he put grass into my eggs. I could hardly wait until my parents picked me up that day so I could tell them about the grass. I had not thought of that memory in many years.

Your article gives us some excellent information. I appreciate all of it, as always.

Linda Lum (author) from Washington State, USA on February 11, 2021:

Thank you, Flourish. Despite the snow, my chives are popping up in the flower beds; I'm sure the garlic and onions will be right behind them. Thanks for stopping by, and my love to you and your family as well.

FlourishAnyway from USA on February 11, 2021:

What a perfect topic and something I have wondered more than a time or two. Great article! I hope you are doing well. Much love to you and yours.

Linda Lum (author) from Washington State, USA on February 11, 2021:

Dora, I'm glad you found this entertaining.

Linda Lum (author) from Washington State, USA on February 11, 2021:

John, timing is everything, and I posted this one in the afternoon (morning for you). I created this under the ECP I wrote to you about a few days ago.

Linda Lum (author) from Washington State, USA on February 11, 2021:

Sis, that sounds great!

I like "sconions." Makes perfect sense to me.

The scallion pancakes are a snack (street food) or served as one of many food items at a Dim Sum.

Linda Lum (author) from Washington State, USA on February 11, 2021:

Bill, that's just one of the many things I love about you.

Dora Weithers from The Caribbean on February 11, 2021:

Thanks for the explanations. Now I'm sure that what's in my garden are green onions; and that my grandmother made scallion pancakes though we never called them so. Quite a lesson!

John Hansen from Queensland Australia on February 11, 2021:

Linda, I finally caught your article early enough to comment..yay! Thank you for sharing the difference between scallions, green onions, and spring onions. I had no idea they were different, but I really love using them in recipes, as well as chives/garlic chives.

The recipe for the scallion pancakes looks great too. Take care

Shauna L Bowling from Central Florida on February 11, 2021:

I just bought some scallions last week for a recipe I made for meal prep. It was orzo with spinach, scallions, and feta. Delicious!

When I was younger I called scallions "sconions". They are, kinda, right?

The scallion pancakes look delicious. How are they normally served, Linda? They look like they'd be great on their own for breakfast or even as a snack.

Bill Holland from Olympia, WA on February 11, 2021:

Sheez, I'm more confused now than I was before I read this. LOL I'm just teasing you; I hope you know that. All I know is I like green onions right out of the garden, not in a recipe but just chomping down on them, with salt, of course. My God what a backwoods dork I am!!!!

Happy Snow Days, my friend. Be safe!

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

What's in a Name?

Pastitsio—some people refer to it as Greece’s answer to Italian lasagna. There’s only one problem with that thought. Despite what you might find with a Google search or in your favorite dictionary, pastitsio isn’t entirely Greek. One might say that it’s Greek with an Italian accent and a French attitude. There is one person responsible for this; his name is Tselementes, the man who so greatly influenced Greek cuisine that in Greece his name is synonymous with “cookbook.”

"David Schneider, owner of the restaurant Taxim, knows it won't be easy to change entrenched ideas about what a Greek restaurant should be. 'I've had people actually say, You need more blue and white. This place doesn't feel Greek enough. Likewise, there's an orthodoxy about how to make a dish.' If a single figure could be blamed for that orthodoxy—the one that upholds the ideal of Greek food as bechamel-blanketed pastichio—it would be European-trained Greek chef Nicholas Tselementes."

—Omnivorous: Greek Revival, Mike Sula, May 7, 2009, The Daily Reader, Chicago

The Original "Master Chef" of Greece

Our story begins on the Greek island of Sifnos, on the east coast is the village of Exámbela. The terraced landscape is a mélange of white-washed houses; their glistening doors and shutters match the azure blue of the Aegean Sea. It is here in 1878 that Nikolaus Tselementes was born. As a youth, he started cooking at Aktaion, the family restaurant in the Neo Faliro quarter of Athens. At the age of 19, he endured a brief stint in the army and then a short-lived assignment as a clerk for a notary. But in his heart of hearts, he recognized that cooking was not just in his blood, it was his passion. He relocated to Vienna, Austria, and there spent one year at a culinary institute.

Tselementes then returned to Athens and was hired as a professional chef for several international embassies. He rubbed elbows, as they say, with the rich and famous of Cairo and Istanbul, and satisfying those tastes further influenced his palate. However (if you will pardon the pun) he was hungry for more. In 1919 he traveled to the United States where he studied at Columbia University while working at a succession of successful, fine dining establishments, including the St. Moritz Hotel in midtown Manhattan, New York City.

One year later he published a 500-page cookbook, Cooking and Patisserie Guide. Tselementes felt the culinary traditions of his country were too heavily influenced by the cuisine of Turkey. As a result, he reformulated recipes for classic and comforting Greek dishes, eschewing herbs and olive oil and replacing them with cream, butter, and an abundance of béchamel.

Pastitsio Has an Italian Cousin

Tselementes didn’t invent pastitsio; it is likely that the original, ancient pastitsio was influenced by a recipe that dates to the 16th century. Pasticcio di Maccheroni was a creation for the Grand Duchy of Ferrara that was wildly popular with Italian nobility. During that time, the Balkans and the Greek coastal regions were occupied by the Republic of Venice—why would they not have brought their favorite dishes with them? It was this concept to which Tselementes wanted to return.

"Many chefs tried to imitate his techniques in an attempt to attract an international audience. While for some, he is almost a God-like figure . . . others hold him responsible for diluting and corrupting traditional Greek cooking, creating a class-based system where his French-influenced creations were for the affluent classes and traditional simple Greek cooking was more for the lower class. Few do not recognize this name that has today become synonymous with Greek food."

—Greeka.com

Disdained by Some, but Loved by Many More

In 1932 Tselementes returned to his home in Sifnos and opened a small cooking school, sharing not only his recipes and cooking techniques, but also advice on nutrition, organization, and household management. The school offered 20-lesson courses for beginning, intermediate, and advanced students. When electric stoves appeared in Greece for the first time, the manufacturer hired Tselementes to give cooking demonstrations to introduce wood- and charcoal-stove cooks to the modern concept of electricity.

He lived a simple life, frequently offering instruction and advice without asking for compensation. The oldest of the island’s residents still remember him as the man who cooked for them when they were hungry children during World War II.

Every year in the month of September, a three-day “Cycladic Gastronomy Festival” that bears his name is held in Sifnos. Each island of the Cyclades has its own booth where amateur and professional cooks prepare and present recipes that showcase their local foods. The festival is open to the public—entrance is free, and so is the food.

“In one of his rare newspaper interviews—parts of which were repeated in his obituary—when asked what he loved most, Tselementes replied: ‘My wife, cooking and music.’ When asked to explain the connection between cooking and music, he gave the poetic answer: ‘The smell of a dish, is what the sound of music is for the ears.’”

—Cooks & Other People: Proceedings of the Oxford Symposium on Food and Cookery, 1995, by Harlan Walker, September 1, 1996

The Three Main Components of Pastitsio

1. Pasta

Of course, there is pasta, but not just any kind of pasta. Put away the spaghetti, the angel hair, spaetzle, egg noodles, and even your fancy orecchiette. Forget about farfalle, fettuccine, and fusilli. For this dish, you will need a tube-shaped pasta. If you are fortunate to have a deli or specialty food store nearby you might actually find a type of pasta named "pastitsio." But if not, do not despair. These work just as well.

2. Meat Sauce

One might assume that a meat and pasta dish made in Greece would contain ground lamb; not so of pastitsio. Here ground beef delivers just the right level of umami flavor without overpowering the rich tomato base or the creamy white sauce.

3. Béchamel Sauce

Of the five mother sauces, this is indeed the simplest, and an easy one for the beginner. Only three ingredients are required—milk, flour, and butter. The key to success in the creation of this sauce is preparing the roux (rhymes with Winnie the Pooh). Watch this video which explains step-by-step how to create a perfect roux. The sauce for pastitsio is embellished (just a little) with the addition of eggs.

Ingredients

For the pasta layer:

• 1/2 pound pastitsio (or similar tube-shaped pasta)
• 2 teaspoons Kosher salt
• 3 tablespoons softened unsalted butter
• 1 cup Kefalotiri cheese, grated (may substitute Asiago or Pecorino Romano), divided

For the meat sauce layer:

• 1 tablespoon olive oil
• 1 1/2 pounds lean ground beef
• 2 cloves garlic, minced (about 1 1/2 teaspoons)
• 1 small onion, grated or finely diced (about 1/2 cup)
• 1 small carrot, peeled and grated (about 1/2 cup)
• 1/4 cup dry red wine (not cooking wine)
• 1 (15-ounce) can crushed tomatoes
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon brown sugar
• 1/2 teaspoon cinnamon
• 1 bay leaf
• salt and freshly ground black pepper

For the béchamel sauce layer:

• 2 1/2 cups milk
• 1 large egg
• 1/4 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/4 cup grated Parmesan cheese (not pre-shredded)
• 1/2 teaspoon table salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg

Instructions

For the pasta layer:

1. Prepare your baking dish by coating the bottom with a drizzle of olive oil. Bring a large pot of water to boil over high heat. Add the salt and then the pasta, stirring constantly for the first minute to prevent clumping.
2. Cook pasta according to package directions until al dente. Drain, rinse gently with warm water, drain again, and stir in the softened butter and 1/2 cup of the cheese. (Reserve the remaining cheese).
3. Place the pasta/cheese mixture in the bottom of the prepared baking dish.

For the meat sauce layer:

1. Heat the olive oil in a stockpot over medium heat. Add the beef and cook, stirring occasionally, until browned. While stirring, break up the meat into small chunks.
2. Add the garlic, onion, and carrot. Cook, stirring occasionally, for 2 to 3 minutes, until the vegetables are softened. Add the wine and bring to a simmer. Next, add the tomatoes, sugar, balsamic, cinnamon, and bay leaf.
3. Bring mixture to a boil; when boiling, reduce heat to a simmer, cover, and cook for 20 minutes, stirring occasionally. Remove bay leaf and set sauce aside. Taste for seasoning (you might want to add salt and pepper).
4. Carefully spread the meat layer over the pasta in the pan.

For the béchamel sauce layer:

1. Preheat oven to 350°F.
2. Heat the milk in a microwave-safe liquid measuring cup for 1 minute. Whisk in the egg; set aside.
3. Melt the butter in a medium-sized saucepan over medium heat. Whisk in the flour and cook, stirring constantly, until the flour is completely absorbed by the melted butter and there are no lumps—about 1 minute.
4. Slowly stir in the warmed milk/egg mixture, whisking constantly so that no lumps form. Continue to cook, stirring, until the sauce thickens. This should take about 5 minutes. Remove from heat. Stir in the Parmesan cheese, salt, pepper, and nutmeg.
5. Gently spread the sauce over the meat layer in the pan. Top with the remaining Kefalotiri cheese.
6. Bake in preheated oven for 1 hour. Allow to sit for 10-15 minutes before serving.

Sources

• Philos Kitchen
• Saveur
• Encyclopedia of Kitchen History, Mary Ellen Snodgrass
• Greeka.com
• Neos Kosmos
• The Independent UK
• Chicago Reader
• Greek City Times
• The Spruce Eats
• Cooks & Other People: Proceedings of the Oxford Symposium on Food and Cookery, 1995, by Harlan Walker, September 1, 1996

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on February 13, 2021:

Devika, that makes me so very happy! Thank you for letting me know.

Devika Primić from Dubrovnik, Croatia on February 13, 2021:

I made this Perfect Greek Pastitsio and it is a delicious. Loved it! Thank you for sharing your recipe.

Linda Lum (author) from Washington State, USA on February 10, 2021:

Flourish, don't skimp on the spices. The cinnamon in the meat sauce (you could probably use veggie crumbles or finely diced sauted mushrooms) and the nutmeg in the bechamel are a must.

Linda Lum (author) from Washington State, USA on February 10, 2021:

Chitrangada, thank you for your kind words. My daughter and I made this a few weeks ago (hence the photos) and everyone liked it so much it has been requested again.

FlourishAnyway from USA on February 10, 2021:

I don't know how I've never heard of this, but thanks for catching me up. It seems like a Greek lasagna and definitely deserves trying! Way to go, Diva! I love how different this is.

Chitrangada Sharan from New Delhi, India on February 09, 2021:

An enjoyable read, about this delicious recipe, Pastitsio. The way you have presented the historical background about it, makes it more interesting. It resembles Lasagna.

I would like to try it, because I like it's Italian cousin.

Thank you for sharing.

Linda Lum (author) from Washington State, USA on February 09, 2021:

MizB, well it IS winter, isn't it? I'd almost forgotten. Daffodils are up in my garden and the Indian Plum are in bloom. I'm certain your gluten-free pasta would be just fine. By now you've no doubt found one that you like. Just try to find one that has a hole in the middle, OK?

Doris James MizBejabbers from Beautiful South on February 09, 2021:

Linda, oh that looks good. I wonder if I could substitute GF penne for the pasta you mentioned. Sorry, am trying to comment on the feed and can't go back to your article without losing this. I have to laugh about the fancy bechamel sauce. If you substitute bacon fat for the butter, you have my grandma's milk gravy. She had plenty of home churned butter, too, so I don't know why she never tried it.

I hope all is going well with you. We are supposed to have the four-letter word fall on us Thursday, and Saturday night the temp is supposed to fall to 9 degrees. This is the South, so I'm hoping the weatherman got it wrong. Stay safe!

Linda Lum (author) from Washington State, USA on February 09, 2021:

Audrey, you've said that four-letter word. I've seen the photos you posted on Facebook, and hoped you would keep it to yourself, but snow is in the forecast for us in the next 3-4 days.

Yes, this is perfect comfort food and should freeze quite well. Take care, and thanks for stopping by. I recognize that leaving comments is a real test of friendship (and tenacity).

Audrey Hunt from Idyllwild Ca. on February 08, 2021:

This will be the perfect meal for this snowbound woman. Luckily, I believe I have all the ingredients. Since I am alone most of the time, I plan on freezing portions of Pastitsio for later.

Thanks for sharing this delicious sounding recipe.

Linda Lum (author) from Washington State, USA on February 08, 2021:

Sp Greaney, what a pity. Yes, it's a great family meal and is very filling and comforting. I don't know about where you live, but where I am the temperatures are dipping below 0 degrees C.

Sp Greaney from Ireland on February 08, 2021:

There are no Greek restaurant in my locality so I know nothing about the type of food they eat. But this looks delicious and it seems like it would be a great family meal.

Linda Lum (author) from Washington State, USA on February 08, 2021:

Thank you Shauna. It's puh-STEET-see-oh. Whatever you're doing sounds like it's working. (This would not be a healthy option). Good for you!!!

Linda Lum (author) from Washington State, USA on February 08, 2021:

Thank you Adrienne. I love just about ANYTHING made with pasta. I'm glad this reminded you of dishes your grandma made. Special memories.

Shauna L Bowling from Central Florida on February 08, 2021:

Fascinating history surrounding a dish I've never tried, Linda. How do you pronounce it, anyway?

The dish looks yummy, but I'm trying real hard to make healthier food choices. So far I'm down nine pounds. Yay!

Adrienne Farricelli on February 08, 2021:

This is certainly an interesting dish. My grandma is of Italian descent and I remember she used to make some pasta dishes using the long tubular pasta you show in the picture. It was interesting learning about how the Greeks added a special twist to it.

Linda Lum (author) from Washington State, USA on February 08, 2021:

Ann, thank you for this, and for the email. Yes, I did receive it but have been up to my ears busy. Will give it a look this afternoon.

Ann Carr from SW England on February 08, 2021:

This is indeed perfect, Linda! I'm not bad at making a roux - no lumps!

Great history, which you always do so well.

I'm going to have a go at this. I love anything with pasta but my partner's not so keen - we'll see! It'll go into my recipes file.

Have sent you an email ref. colours and gender!

Ann

Linda Lum (author) from Washington State, USA on February 08, 2021:

I agree with you, Peggy. He could have been a wealthy man but chose instead to share his gift of cooking with others, asking for little compensation in return. He lived a modest life.

Peggy Woods from Houston, Texas on February 08, 2021:

Thanks for the history lesson along with this delicious-sounding dish. It is wonderful that he helped to feed hungry children during WWII.

Linda Lum (author) from Washington State, USA on February 08, 2021:

Pamela, it's not difficult to make and you could, in fact, prepare the pasta and the meat sauce ahead of time.

Linda Lum (author) from Washington State, USA on February 08, 2021:

Bill, I'm confident that you would like this one and goodness knows we need comfort food on cold days like this. Stay warm and safe my friend.

Pamela Oglesby from Sunny Florida on February 08, 2021:

I think I have lived a sheltered life, as this is all new to me. This is a very interesting article and that dish looks delicious. Thank you for sharing the history of pastitsio, and for the reciped that does not look too difficult.

Bill Holland from Olympia, WA on February 08, 2021:

Despite the very difficult-to-pronounce name, this looks delicious and yes, I would eat it. I am using this logic: I love lasagna, this looks like lasagna, so I would love it!

Simple logic, a cornerstone of my life. :)

Happy Monday my friend! Bundle up and stay warm this week.

manatita44 from london on February 08, 2021:

Since when are you ahead of us? We are generally 5 - 6 hours ahead. It is 15:30 p.m here. Quite early! yet to go for my walk and coffee. Stay well and blessed. - Lantern

Linda Lum (author) from Washington State, USA on February 08, 2021:

I'm not certain of our time difference, but me thinks you are up past your bedtime Manatita. Thank you for your kind words.

manatita44 from london on February 08, 2021:

Looks like a work of art, as is your writing and resourcefulness. Intuition comes from one's prayer life and you seem to have your fair share. Sweet!

Alas! Too heavy for me, although I will occasionally indulge, when in Germany. Still, I need to be careful. Super-excellent story and quite a guy!

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

The Tree of Life

For thousands of years the “tree of life,” the coconut palm, has sustained countless inhabitants of every subtropical coastline around the world. It provides food, drink, building materials, and even fuel, thriving in areas of high salinity where other crops would certainly fail.

The coconut played a crucial role in the history of human exploration and dispersal across the tropics, and it continues to play a fundamental role in human societies today. As a portable source of nutrition and water, the coconut was critical for humans to be able to voyage, establish trade routes, and colonize lands in the Pacific Rim, coastal India, Africa, and South America.

— Dr. Kenneth Olson, Washington University

Of all the storied foods on earth, the coconut might be the most complex, confusing, and mysterious. Although there are over 1,000 varieties of the coconut palm, there are only two distinct species. In fact, genetically they are so dissimilar one can only theorize that they evolved in two entirely different places, being domesticated and cultivated numerous times.

The coconut likely rose from one birthplace, but nature and human intervention moved it across oceans to different continents, and that is where we begin.

How Coconut Trees Are Categorized

Non-scientists (lay people like you and me) had categorized coconut trees in two ways, the tall forms and the dwarfs. Five percent of coconuts are the dwarf variety; they mature quickly and are self-pollinating. It had always been assumed that they were domesticated. On the other hand, the tall coconuts were presumed to be wild, the ancestral tree, because they appeared to be unaffected by human selection and were better adapted to a swim across the sea.

“The trouble is it’s messier than that. You almost always find coconuts near human habitations, and “while the niu vai (Asian coconut) is an obvious domestication form, the niu kafa (Pacific coconut) form is also heavily exploited for copra (the dried meat ground and pressed to make oil) and coir (fiber woven into rope).” Dr. Kenneth Olson, Washington University, St. Louis

In 2006 Dr. Kenneth Olsen, a plant evolutionary biologist at Washington University, St. Louis, received a $20,000 grant from the National Geographic Society to study the DNA of the coconut so that the story of its cultivation and dispersal around the world could be better understood.

Dr. Olsen’s study led him to identify a species unique to the Pacific group of islands comprising Brunei, Indonesia, Malaysia, the Philippines, Singapore, and East Timor. This fruit, niu vai, is the round one we think of when we hear the name “coconut.”

In contrast, the Indo-Atlantic coconut, the niu kafa, is oblong, triangular in shape with a thick fibrous husk. Perhaps as early as the time of Christ, Arab traders were transporting coconuts from India to the shores of East Africa. To this day, the Arabic word for coconut is zhawzhat al-hind, “walnut of India.” Portuguese sailors also contributed to the distribution of the fruit in coastal India and Sri Lanka to West Africa, then to the Caribbean and finally east Brazil. All of these migrations have occurred within the last few centuries, in contrast to the spread of the Pacific coconuts which occurred several thousand years ago.

How Did the Pacific Coconut Move to Asia?

Coconuts float. Later in this article, we'll see how a shipwreck planted coconuts on an entirely new shore. But, there was also human intervention in the movement of coconuts. Dr. Olson’s research led to the conclusions that:

• In the Pacific, coconuts were most likely cultivated in the area of Malaysia, Indonesia, and The Philippines. It was in this place that the subset of self-pollinating, dwarf coconuts arose.
• In the Indian Ocean, coconuts were likely cultivated in the southern regions—Sri Lanka, Laccadives, and the Maldives.

Dr. Olson and his colleagues believed that Pacific coconuts had been introduced to Asia by ancient Austronesian trade routes. Dr. Olson’s colleague, Bee Gunn (now at the Australian National University in Australia), collected DNA samples from coconuts in the western Indian Ocean area (Madagascar and the Comoros Islands) and made yet another amazing discovery. In Madagascar and the Comoros Islands there is a third genetic mix—a blend of the Pacific and Asian types. As explained on the website of Washington University-St. Louis:

"Olsen points out that no genetic admixture is found in the more northerly Seychelles (an archipelago located 1,000 miles east of the African coast in the Indian Ocean) , which fall outside the trade route. He adds that a recent study of rice varieties found in Madagascar shows there is a similar mixing of the japonica and indica rice varieties from Southeast Asia and India.

"To add to the historical shiver, the descendants of the people who brought the coconuts and rice are still living in Madagascar. The present-day inhabitants of the Madagascar highlands are descendants of the ancient Austronesians, Olsen says “The scientists were astonished by the amount of structure in the coconut DNA, enough structure to allow them to trace some of the coconuts travels with humans.”

How a Shipwreck Brought Coconuts to Florida

The Providencia was a 175-ton two-masted ship registered under the flag of Spain. On January 9, 1878, it was bound for its homeport of Cadiz, Spain, laden with a cargo of beans, garlic, logs, rum and cigars from Cuba, and 20,000 coconuts from Trinidad. What should have been a routine voyage instead went horribly wrong . . . and fortuitously right, it just depends on one’s point of view.

It was a clear-weather day, but the ship ran aground; the crew had dabbled a bit too much in that Cuban rum. In their alcohol-fueled fog, they believed they had landed in Mexico. That’s the bad news.

The bright side was that those 20,000 coconuts were scattered along the coast and took root. Within a decade the once barren shore was lined with palm trees and the area formerly known as Lake Worth Country opened a post office and named their town Palm City. The residents soon learned, however, that another Palm City existed some 40 miles away, so the post office was renamed Palm Beach. Fifty years later, this report appeared in the Palm Beach Post:

“From that wreck has grown the palms that line the streets and parks of Palm Beaches… Twenty-thousand coconuts provided the beginning of trees not indigenous to the area, but quite at home, nevertheless.” Palm Beach Post, November 20, 1938

And that seems to be the way of the coconut, indigenous to a group of Pacific islands but now finding a home on tropical shores around the globe.

Oven-Fried Coconut Chicken

Oven-fried coconut chicken is both sweet and savory, satisfyingly crisp and crunchy, and, since it's baked in the oven (not deep-fried) it's much healthier than any frozen or fast-food version of fried chicken. And, you can have it ready for your family in less than an hour.

Of course, you could serve this with the "traditional" potato salad or coleslaw, but why not use the coconut influence to take your "fried" chicken meal in a different direction? For example, I've several choices for you for homemade coconut rice.

Coconut Rice Three Ways

1. Pineapple and Coconut Rice

Our first recipe is pineapple and coconut rice—this tropical side dish is reminiscent of the flavors of Hawaii. Jasmine rice simmers in coconut milk; the flavor is light and not too sweet. Chicken broth (or you could use vegetable broth) and soy sauce provide a contrasting salty taste. When the rice is fully cooked, fluffed, and ready to serve stir in crushed pineapple, sesame oil (which adds a rich nutty flavor) and garnish with slivered almonds or macadamia for a crunchy contrast.

2. Brazilian Coconut Rice

Brazilian coconut rice is creamy-sticky, sweetened with brown sugar. The recipe as shown utilizes short-grain rice (hence the stickiness) lightly toasted to add a nutty flavor, but you could substitute brown rice. Carrian and Cade cook their rice in the microwave, in an Instant Pot, or on the stovetop.

3. Jamaican Rice and Pigeon Peas

Our third recipe is Jamaican rice and pigeon peas, a popular side dish in Jamaica. Despite the name, pigeon "peas" are actually a legume (bean). You can find them in any well-stocked grocery store or buy them online. A reasonable substitute would be kidney beans, black-eyed peas, baby limas, or lentils.

Oven-Fried Coconut Shrimp With Sriracha-Orange Dipping Sauce

I love crunchy shrimp but never deep-fry anything. Shrimp baked in the oven cook quickly with no oily mess and instead of grease you actually taste the sweet shrimp meat. The dipping sauce is a tad spicy—if you're feeling shy use less sriracha to start with. You can always add more if you want more heat.

Ingredients

• 1 cup panko bread crumbs
• 1/2 cup unsweetened flaked coconut
• 1 teaspoon salt
• 1/4 teaspoon
• 1/2 cup all-purpose flour (can use gluten-free)
• 1 pound large shrimp, peeled and deveined (leave the tail on)
• 2 eggs, whisked until blended
• Non-stick cooking spray

Instructions

1. Preheat oven to 425 degrees F and line a large rimmed baking sheet with parchment paper.
2. Combine bread crumbs and coconut in a shallow bowl; combine salt, pepper, and flour in a second shallow bowl.
3. Place the beaten eggs in a third shallow bowl.
4. One at a time coat the shrimp. Coat first with flour. Shake off any excess flour and coat with the egg. Lastly, coat with the crumb/coconut mixture. Place in a single layer on the parchment-lined pan.
5. Lightly spritz the coated shrimp with cooking spray.
6. Bake in preheated oven 8 to 10 minutes, or until crisp and golden; don't overbake.
7. Serve with dipping sauce.

Dipping Sauce

Stir together

• 1/2 cup mayonnaise
• 1/4 cup unflavored Greek yogurt
• 1/4 cup orange marmalade
• 1/4 cup sriracha (or to taste)

Slow-Cooker Dairy-Free Butter Chicken

Butter chicken is one of the most popular Indian curry dishes. Similar to chicken tikka masala, it's chunks of tender chicken breast simmered in an aromatic sauce of tomatoes and cream. This slow-cooker dairy-free butter chicken is a much lighter version. Heavy cream and butter are replaced with coconut milk and coconut oil.

Island Glazed Chicken and Coconut Rice

This island glazed chicken and coconut rice is dinner in a dish that's both sweet and spicy. White rice simmers in lime juice and coconut milk while chicken breasts or thighs nestle on top. A blend of soy, Sriracha, brown sugar, and garlic are basted on top to make a tangy caramelized glaze with a little bit of a kick. If you don't have pineapple, fresh mango would be a great substitution.

Coconut Tofu Three Ways

I selected these recipes to show how the flavors showcased in the above recipes can be enjoyed by vegetarians and vegans as well.

1. Coconut-Crusted Tofu

The oven-fried coconut chicken and coconut shrimp look amazing, don't they? But what if you're vegetarian or vegan? You can still enjoy that sweet-savory crunchy crust if you follow this recipe for coconut-crusted tofu. These can be oven-baked or prepared in an air fryer. Use them in a buddha bowl with veggies and a whole grain, dip in a sweet chili sauce, or toss with Thai peanut sauce.

2. Vegan Butter Chicken

The recipe I shared for dairy-free butter chicken uses coconut milk in place of heavy cream. That's great if you only need to avoid lactose, but which if you don't want to eat meat? Vegan butter chicken tastes and "feels" like the real thing. This time, extra-firm tofu is torn and baked until golden and crispy (the ragged edges make it more "chicken-like").

3. Orange-Coconut Baked Tofu

Our third tofu recipe is orange coconut baked tofu. It's spicy with garlic and ginger, savory-umami with soy sauce and rice wine vinegar, tart with orange juice, and crunchy with unsweetened coconut.

Coconut (Vegan) Bacon

This recipe might sound very odd but trust me, it's freaky good. With just five ingredients and 20 minutes, you can create a treat that's smoky, salty, crunchy—just like bacon—but it's made with large flakes of coconut. Vegan coconut bacon is gluten-free, egg-free, dairy-free, and did not inflict harm on any piggies.

Coconut Macaroons

Only 5 ingredients are needed to make these cookie-candies.

• Of course, because it's the star of the show your shredded sweetened coconut must be fresh—don't pull out a 6-month old bag from the pantry.
• Sweetened condensed (not evaporated) milk is the glue that holds it all together.
• The vanilla extract gives flavor.
• Egg whites are whipped to soft peaks and folded in for structure and lift.
• And finally, a pinch of salt balances the sweet flavors.

Only one more ingredient might improve Lauren's coconut macaroons; I would dip them in melted dark chocolate.

Trivia

• The name coconut is derived from the word coco which, in Portuguese means goblin or monkey. To many people, those three distinctive markings on the shell look like the face of a monkey.
• The slogan for Mounds ("sometimes you feel like a nut, sometimes you don't"), a U.S. coconut chocolate bar, was created during a contest of which the winner won an amazing $10.
• In 2016 over 59 million tons of coconuts were produced worldwide.
• In one year a coconut palm can produce up to 180 coconuts.
• Mature trees can reach 100 feet in height and yield 75 fruits per year.
• Although they can tolerate some cold weather, the coconut palm prefers full sunlight and copious amounts of rainfall.
• Almost three-fourths of the world coconut harvest comes from Indonesia, India, and the Philippines.
• In Malaysia and Thailand, pig-tailed macaques are trained to harvest coconuts.
• There is an urban legend that more people are killed by falling coconut than by shark attacks.
• The husk of the coconut can be burnt to act as a natural mosquito repellent

Sources

• Coconut Republic
• Coconut Oil Central
• Washington University in St. Louis, The Olsen Lab
• Aramco World
• Scientific American
• The Fact Site
• West Palm Beach
• Palm Beach Post
• Science ABC

© 2021 Linda Lum

Comments

manatita44 from london on February 03, 2021:

A sweet thin to say, Dee. A really sweet thing to say. Glory be!

Linda Lum (author) from Washington State, USA on February 03, 2021:

Thank you Chitrangada for your kind words. I chose to focus on coconut as a food ingredient but I know I could write as much or more about its health benefits. I did not know of the religious aspect; I will look into that. I enjoy learning from my readers.

Chitrangada Sharan from New Delhi, India on February 03, 2021:

Great article about the coconuts. I liked going through the information you have shared here.

We use coconuts almost regularly, not only for the recipes, but it’s also considered auspicious for religious purposes. It has many more health benefits, and good for skin and haircare.

A very well written, well researched and informative article. Thank you for sharing.

Linda Lum (author) from Washington State, USA on February 02, 2021:

Shauna, I'm glad you were able to find this and comment. Your brother is quite the artist. Dare he venture into his backyard without wearing a helmet?

Shauna L Bowling from Central Florida on February 02, 2021:

Oh, looky here! When I looked for this article in my feed earlier, it wasn't there. Now it is!

Linda, my brother, who lives in Palm Beach County, Florida has a coconut palm in his back yard. He had so many fall around Christmas time that he placed them on his back patio in the shape of a Christmas tree. I thought that was so clever. The epitome of Christmas in Florida.

Thanks to your well-written history of the coconut's travels over time, I now know how a tree ended up in his back yard.

Linda Lum (author) from Washington State, USA on February 02, 2021:

Manatita, I've never tasted coconut water, but I'm sure it has many healthy properties.

Linda Lum (author) from Washington State, USA on February 02, 2021:

Flourish, I had fun researching this one.

Linda Lum (author) from Washington State, USA on February 02, 2021:

Audrey, a tough nut to crack for sure. I'm trying to imagine fresh coconuts anytime I want them--is that Heaven?

manatita44 from london on February 02, 2021:

Lovely story. We've done tons of stuff with coconuts in the caribbean. Now I buy the juice in Supermarkets. No substitute.

FlourishAnyway from USA on February 01, 2021:

You have no idea how much I loved this one! There are so many intriguing recipes begging experimentation, and the history (who knew?)!

Audrey Hunt from Idyllwild Ca. on February 01, 2021:

Yeaaaay, I made it here before your article reached Niche Heaven!

What's not to like about coconut? Only one complaint from me. Hawaii was my home for 10 years. I picked these hairy beauties off the ground whenever a recipe called for coconut, or when I had a hankering for fresh coconut right from the shell. My frustration was cracking the shell open. A tough nut to crack for sure.

Great work, Linda. Nice to be able to comment.

Stay safe and be well, wonderful lady!

Linda Lum (author) from Washington State, USA on February 01, 2021:

Denise, I thought perhaps I might be able to tempt you with the "bacon." Thanks so much for stopping by. (Have you noticed that none of us in the circle of friends who published today have had our articles moved to Discover?)

Denise McGill from Fresno CA on February 01, 2021:

I'll have to give that coconut tofu a try. I love coconut macaroons and have a vegan version I usually make. This was very educational. I really enjoyed it!

Blessings,

Denise

Ann Carr from SW England on February 01, 2021:

That's good; glad you're ok.

Ann

Linda Lum (author) from Washington State, USA on February 01, 2021:

Good day Ann (still morning for me supper time for you). I am well but had a restless sleep. Nothing wrong. Thanks for your concern. You are a love.

Thank you also for your kind words. I think I'll do the coconut-crusted chicken sometime this week.

Ann Carr from SW England on February 01, 2021:

I love coconut! Interesting details here, from them floating to being in shipwrecks! Great fun! And your recipes are, as always, wonderful. They all look delicious and it's just as well I'm about to have supper as they've made me hungry.

I read just now (think it was Bill's hub) that you're tired. I hope you are well and that you recoup your energies. Take care.

Ann

Linda Lum (author) from Washington State, USA on February 01, 2021:

Ravi, I learned so very much when researching this topic. I am glad that you approve.

Ravi Rajan from Mumbai on February 01, 2021:

Thanks, Linda. I am from the Kerala state in India and in my state we utilize every part of the coconut tree from the roots to the leaf. The tree is the lifeline and without it, nothing can run

Thanks for this wonderful article about the virtues of this great fruit.

Linda Lum (author) from Washington State, USA on February 01, 2021:

Eric, it was my pleasure. I hope you and Gabe can have fun with this one.

Linda Lum (author) from Washington State, USA on February 01, 2021:

Bill, you have excellent taste (in candy bars and in friends LOL).

Linda Lum (author) from Washington State, USA on February 01, 2021:

Thank you, Dora. I enjoyed putting this one together.

Eric Dierker from Spring Valley, CA. U.S.A. on February 01, 2021:

Wow this was a fun read. I love coconut anything. I like using my drill to get the "water" out first. Perhaps my favorite sweet food is the Macaroon. Stuff made out of the nut and bamboo are fully sustainable and cool.

Thank you for a great article.

Bill Holland from Olympia, WA on February 01, 2021:

My two favorite candy bars....Reese's Peanut Buttercups, and Mounds. Now I mention Mounds because they are coconut and chocolate.

Enough said about coconut. I've even liked the coconut "milk" straight out of the coconut.

See, I'm not hopeless after all. :)

Happy February, my friend. Rest up and feel better soon.

Dora Weithers from The Caribbean on February 01, 2021:

The history of the coconut in informative and interesting. The recipes are all that, plus appealing. Thanks.

Linda Lum (author) from Washington State, USA on February 01, 2021:

Umesh, thank you for stopping by.

Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on February 01, 2021:

Very informative. Thanks.

Linda Lum (author) from Washington State, USA on February 01, 2021:

Rebecca, it's so easy and I always like making something crispy that doesn't have to be deep fried.

Rebecca Mealey from Northeastern Georgia, USA on February 01, 2021:

Interesting information, and great recipes. Now I can make coconut shrimp at home. Thanks!

Linda Lum (author) from Washington State, USA on February 01, 2021:

Thanks Pamela for your kind words. This one took a bit more work than usual; I'm glad you enjoyed it.

Pamela Oglesby from Sunny Florida on February 01, 2021:

I had no idea that the history of the coconut was so interesting. My husband adores coconut, and I make a good coconut custard dush for him.

I like some of the recipes you shared and I will try the oven fried chicken with coconut. There are a couple of other recipes that look good also. The Vegan bacon is a surprise. I think it would be good to try it too.

Thanks for sharing an excellent article, Linda, that has a wealth of good information. Have a wonderful week!

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

Morocco: Mosaic of Nationalities, Climate, and Cuisine

There is an exotic land—a confusion of geography, climate, and nationality. Although geographically situated on the African continent, its ties to Islam link it indirectly to the Middle East. But then Europe enters into the scene. At the Strait of Gibraltar, Spain is a mere nine miles away. Kissed by the Mediterranean Sea and the Atlantic Ocean, this is a land of beaches but also a gateway to the Sahara Desert.

This land is Morocco, a beautiful paradise that everyone wanted to claim as their own. There were invaders—century upon century of invaders. From present-day Lebanon came the Phoenicians, followed by the Carthaginians of Tunis. Of course, the Romans entered the scene (146 B.C.) and held fast for more than 200 years. Berbers swept in next, removing the last of Roman authority in 429 A.D. Fast-forward little more than 300 years later and the Arabs descended as well, using their position to launch attacks on Spain. In the 16th and 17th centuries, Spain invaded; pirate raids became commonplace.

Finally, in the 19th century, the power-hungry French moved in. Battles between the French interlopers and Muslim Moroccans continued until 1930 when 300,000 French troops were aided by 100,000 Spanish seeking retaliation. As one might surmise, the Moroccans were completely defeated. And so, Morocco remained a protectorate of France until 1956.

In late 1955, in the Revolution of the King and the People, Sultan Mohammed V successfully negotiated the gradual restoration of Moroccan independence within a framework of French-Moroccan interdependence. The sultan agreed to institute reforms that would transform Morocco into a constitutional monarchy with a democratic form of government. In February 1956, Morocco acquired limited home rule. A French-Moroccan Agreement was signed in Paris on March 2, 1956. —Wikipedia

The Tagines of Morocco

The food of Morocco is complex with the strong influence of all of her past suitors—the cuisines of France, Spain, and the Arab world imbue every dish with the romance of fruits and spices of generation upon generation. The stew known as the tagine, fragrant with heady herbs and spices, rich with meat, fruits, and fresh vegetables certainly fits this description.

Tagine can be prepared with any meat, fish, poultry, or even as a vegetarian dish and it is undoubtedly a meal for all seasons, adaptable to whatever fresh and local ingredients are on hand.

What Do You Need to Make the Perfect Tagine?

The Cooking Vessel

The word tagine is not only the name of the stew but is also the name of the pot in which it is prepared (perhaps a "which came first, the chicken or the egg" scenario). A Moroccan tagine consists of a shallow glazed earthenware bowl to hold all of the ingredients. But instead of a typical lid, a cone-shaped cover is placed on top.

If it's within your budget to purchase one, you can certainly find one online. (Go to the world-famous online store that sells everything on the planet). Otherwise, you can use a Dutch oven or a heavy skillet with a tight-fitting lid.

If you decide to purchase an authentic clay tagine, I would recommend that you opt for a glazed pot. Unglazed pots have a rustic beauty, but require more preparation and seasoning to maintain.

Preserved Lemon

Many tagine recipes will ask you to add preserved lemon to the dish. If you happen to live in a large metropolitan area you might be able to find these in the gourmet section of your grocery store. But, if you can't find them on your local store shelf, you can make your own.

Ingredients

• 5 organic lemons
• 1/4 cup Kosher salt
• Juice of 6 to 8 additional lemons

Instructions

1. Quarter the lemons almost all the way through from tip to tip—they should still be attached at one end. Rub salt inside each quartered lemon.
2. Pack the lemons in a sterilized quart jar. Add any salt that remains and enough lemon juice to cover.
3. Seal the jar and allow it to stand at room temperature in a dark, dry, and cool place for 14 days, inverting the jar every day. After 14 days store the jar in the refrigerator.
4. Rinse the lemons before using (use the rind only).

Ras el Hanout

The name means "head of the shop," the best spices one has to offer. Ras el hanout (pronounced "ross el hanOOT") is a spunky, savory blend that varies from region to region, house to house, and even cook to cook. The primary ingredients are coriander, cinnamon, cardamom, and peppercorn. Here is a recipe that uses nine seasonings you probably already have in your pantry. Simply blend them all together and store in a tightly lidded jar in a cool, dry place.

Ingredients

• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon table salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander seeds
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves

Couscous

Below is a video that gives you the easy recipe and step-by-step how to make perfect, fluffy couscous. Couscous is made of wheat grain. For those who are sensitive to gluten, brown rice would be a perfectly great substitute.

1. Apricot Chicken Tagine

Fresh, healthy ingredients are the cornerstone of tagine cooking, and this apricot chicken stew is a perfect introduction to the concept of using a tagine. A savory combination of herbs and spices is rubbed onto the skin of chicken thighs (or drumsticks). Dark meat is really the better choice for this dish—chicken breasts would turn dry and chalky in the long simmer; chicken hindquarters emerge succulent, moist, and fall-off-the-bone tender. Tomato and lemon provide a tart, savory counter to the sweet note of dried fruits and honey.

2. Lemon Olive Chicken (Djej M’Chernel)

Poultry is the foundation for this savory lemon olive chicken, but it's the tangy lemon and briny olives that are the stars of the show. Green olives are picked at the start of the harvest season and are typically firmer than their black (ripe) counterparts.

If you are fortunate to have a deli nearby that sells olives, look for the picholine, torpedo-shaped olives from France, that are tart and anise-y. If you cannot find those, the Manzanilla, a brine-cured crisp olive from Spain would be a good substitute.

3. Eggplant and Pumpkin Tagine

Do not skimp on the time to low-and-slow caramelize the onions for this eggplant pumpkin tagine. When treated with patience, onions transform from hot and biting to beautifully sweet and soft; they almost melt. With turmeric and ginger, they create a rich and comforting sauce for the creamy vegetables. Serve this over a steaming mound of couscous.

4. Fish Tagine With Preserved Lemon

Cooking fish in a tagine is a guarantee that the fish will always be cooked perfectly—moist, flavorful, and flaky. This recipe from the May 2006 issue of Cooking Light magazine suggests mahimahi. Halibut, sea bass, or tilapia would make excellent substitutions of mahimahi isn't available.

5. Moroccan Beef Tagine

I included this recipe for Moroccan beef tagine because sometimes you want a dish with the amazing flavors of tagine without the lengthy cooking time. Instead of braising cubes of beef, Kevin Lynch used lean ground beef; it's economical and has all the beefy savory flavor of stew meat without the hassle. However, don't assume that this tagine is boring—there are plenty of earthy spices, a pinch of cayenne for heat, tomato for added umami flavor, and just the right balance of sweet and tangy with apricots, raisins, olives, and preserved lemon.

6. Moroccan Seafood Tagine

7. Moroccan Lamb Tagine

This lamb tagine is a beautiful contrast of tastes and textures. There's a sweet edge from the dates and honey and a bit of sour from lemon juice. The softness of the lamb, cooked to perfection, is juxtaposed with the deliciously crunchy almonds. And then, a kick of hot and earthy spices as well.

8. Vegetable Tagine With Almond and Chickpea Couscous

This final recipe is one more gift to my vegetarian friends (and daughter) who adore the sweet/savory blend of fruit and spice that is the tagine but don't want the meat. This vegetable tagine, rich and savory with ground spices and harissa paste, sweet with honey and apricot, and scented with fresh mint, gets a protein boost with the addition of chickpeas (garbanzo beans) to the couscous accompaniment.

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on February 02, 2021:

Rachel, and it smells just as wonderful as it looks.

Rachel L Alba from Every Day Cooking and Baking on February 02, 2021:

Moroccan stew looks very interesting. Thanks for sharing your reicpe.

Linda Lum (author) from Washington State, USA on January 26, 2021:

Alexadry I'm glad I was able to introduce you to something new.

Adrienne Farricelli on January 26, 2021:

Thanks for sharing all the mouth-watering recipes from Morocco. I have never heard about tagine before, and now I am curious about trying these dishes.

Linda Lum (author) from Washington State, USA on January 25, 2021:

Flourish, as long as there is breath in this body there will be an article each Monday. Thank you for your kind words and your friendship. Love you.

FlourishAnyway from USA on January 25, 2021:

I’ve never heard of this but enjoyed the history, your superb writing, as well as the comments. Bill had me laughing about the pumpkin version— not his taste I guess. Keep these lovely and adventurous articles coming.

Linda Lum (author) from Washington State, USA on January 25, 2021:

Shauna, I miss you too! This sneaking through the back door is getting too complicated. Unfortunately, my husband does NOT like olives. Yeh, I know that means more for the rest of us, but I can't have him throwing olives at me off of his plate, can I? (LOL).

Shauna L Bowling from Central Florida on January 25, 2021:

These dishes all look so good, Linda! I've never had Tagine, but the first photo makes me want to try it.

Over the weekend, on The Pioneer Woman, Ree Drummond made dishes from around the world. One dish she made was the Moroccan Lemon Olive Tagine. That looks good, too. I love me some olives!

Hope you're doing well, Sis. I miss you!

Linda Lum (author) from Washington State, USA on January 25, 2021:

Denise, I don't think it's really that odd. Pork and fruit is pretty commonplace (at least in my corner of the world--ham and pineapple, pork chops and spiced apples). I'm glad you like the recipes.

Denise McGill from Fresno CA on January 25, 2021:

How interesting to add fruit to a savory dish. I'll have to try the vegetarian version. Thanks for thinking of me (and your daughter).

Blessings,

Denise

Linda Lum (author) from Washington State, USA on January 25, 2021:

Manatita, thank you for your kind words. I hope my words took you there for a few moments. The war of man vs. man probably began with Cain and Abel, right? Yes, and there always will be until the end of time.

manatita44 from london on January 25, 2021:

Beautiful dishes, particularly the last one! Your African stories are amazing. I have a Moroccan friend and you probably know more than she does. Awesome!

So we can agree that there has always been war? Lol. Nothing is new and in the history of evolution bad stuff has always happened. Yet there will be Light. Let us pray!

Linda Lum (author) from Washington State, USA on January 25, 2021:

Thank you Ann for taking the time to stop by and leave your comments (I know it's not always an easy task). I have considered purchasing a tagine for myself--I love the flavors, but I fear that I wouldn't be able to pick it up (mobility issues), so perhaps I'll just go back to this article and look at the photos from Marrakech when the urge strikes.

Ann Carr from SW England on January 25, 2021:

I've had tagine in France, served in an authentic pot by neighbours of ours when we had a house there. It's delicious. I also love couscous so you can't go wrong.

Interesting history here, too, which you do so well, Linda. I also love the varieties and recipes that you've come up with. I like fruit and meat together, though the French always tell us that's not right (pineapple with gammon, apple with pork, etc.) - then they love tagine, so they're mixing their message I think!

Wonderful hub, as always, Linda.

Ann

Linda Lum (author) from Washington State, USA on January 25, 2021:

Good morning Pamela. I'll never visit Morocco, but we can go there in our dreams, can't we? Thank you for your kindness and support. The book has been on the back burner and it's time to move that pot and get started once again. I hope you have a good week, my friend.

Linda Lum (author) from Washington State, USA on January 25, 2021:

Bill, #3 would not be my first (or second) choice either, but I had to include it for my vegetarian friends. This will indeed be a wonderful day. 'Tis my older daughter's birthday.

Thank you for your kind words; they mean a lot to me.

Pamela Oglesby from Sunny Florida on January 25, 2021:

It would be fun to visit there simply to eat their food. I really enjoyed read the history of Morocco. I would like to try seveal of the dishes you listed.

The is another great article, Linda, I hope you cookbook is progressing. Have a wonderful week.

Bill Holland from Olympia, WA on January 25, 2021:

You can toss out #3 as simply inedible, but the other recipes sounds like something I'd try, and that's saying quite a bit. Loved this history of this; loved the cultural information; as always, love anything you write.

Have a chilly, lovely week, my friend.

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

Did Dates Grow in Paradise?

The date palm is a magnificent tree, a lifeform revered in the Middle East as an “ancient of days.” Food historians believe it has been cultivated for more than 7,000 years in the area between the Mediterranean Sea and the Jordan River. This place, Phoenicia, gives the fruit its botanical name, phoenix dactylifera. (In the language of the Greeks dactylifera means “finger bearing,” a nod to the finger-like shape of the dates.)

Babylonian tablets describe the date palm; it appears in drawings that predate the written word. There is evidence that the date palm was also present in the Valley of the Nile—paintings of them can be found in the tombs of the Pharaohs.

A Sacred Fruit of Nourishment and Comfort

Followers of Islam believe that the angel Gabriel offered dates to Adam, to feed and comfort him when he was exiled from the Garden of Eden.

“Thou are created from the same substance as this palm tree which henceforth shall nourish you.”

Ramadan is the ninth month in the Islamic calendar, and the most sacred. During this period, Muslims commemorate and reflect on the time when Allah gave them the first chapters of the Quran. This is a time of prayer and abstinence from pleasure. Fasting begins each day at sunrise and lasts until sunset. After the sun goes down, an evening meal, the iftar is consumed. But first, the person breaking their fast takes in water and eats a few dates.

When one of you is fasting, he should break his fast with dates; but if he cannot get any, then (he should break his fast) with water, for water is purifying.

— the Prophet Muhammad

The Tree of Life

To say that the fruit of the date palm is important to the people of the Middle East is a vast understatement. Arab people say that there are as many uses for the date palm as there are days of the year. Perhaps there aren’t actually 365 ways to use the tree and its fruit, but all parts of the plant have a purpose.

• Trunk: Date palm trunks are not harvested until or unless a tree dies or becomes so aged that it no longer produces fruit (trees can live to 150 years). The wood is not of high quality but has great tensile strength so it is perfectly suited for timbers, beams, and girders. In many parts of the world, trunks are hollowed out and used as water conduits.
• Midribs: This is the portion of the frond attached to the main stem. Typically the leaves that make up the frond are stripped away and a rib remains. These can be used as fuel, beaten and turned into fibers (for brooms), or for making crates or furniture.

• Leaves: Mature palm trees attain a height of 70 to 75 feet, and the leaves are equally large, spanning 13 to 20 feet. In Pakistan, the fiber from the leaves is dyed and then wrapped around reed fibers to create baskets. Fronds are also used to weave mats, and Egyptian artisans use the wood to create furniture.

• Fruit: That’s an obvious one, but the abundance of the date should not be underplayed. One tree can produce up to 300 pounds of dates each year. Some of them are soft and candy-like; other strains are dry, a definite “survival food” for the hot arid climate.

• Seeds: Even the pits of the date are used; they are soaked to soften them and then ground up to be used as animal feed.
• Medicine: In ancient times dates were thought to be valuable in easing labor pains and post-partum bleeding. Today we recognize them as an excellent antioxidant and source of fiber, protein, and iron.
• Landscape: The date palm is a stunning specimen. It does extremely in a hot, dry climate, boldly standing in full sun where other plants would perish.

The World's Top 10 Producers of Dates

Most Popular Date Varieties

• Barhi: Small, round, plump, and fragile. Even when dried they remain soft and taste of honey and caramel.
• Dayri (sometimes dherri): Slender fruits with a skin that, as it ripens, turns from red to brown to ebony. Their flavor is reminiscent of rich, dark molasses.
• Deglet Noor: Thought to provide the ultimate true date flavor.
• Medjool (also medjul): The largest of all dates with delicate skin. They are very moist and chewy.

Trivia

• Arab people believe that the date palm has human qualities—sever the head, and it will die. Sever a limb and a replacement will not grow. And, the crown (like a human head) is covered with thick foliage.
• Greek architects modeled their Ionic columns on the stately, erect form of the date palm trunk.
• Coachella Valley (southeast of Los Angeles, California) is considered the date capital of America.

Israeli Couscous Dried Fruit Salad

Couscous is a durum wheat pasta—most of us recognize it as the fluffy grains of tabbouleh or the side dish of Moroccan dinners. Israeli (aka pearl) couscous is different, toothier in a barley sort of way.

But it's not just size that sets Israeli couscous from its smaller cousin. Pearl couscous is toasted and so has a deeper, nutty flavor. This Israeli couscous dried fruit salad is tangy with lemon juice, crunchy with sliced almonds, and slightly sweet with bits of apricots, figs, and (of course) dates. It's a hearty side dish or could be served as a meal all on its own.

Smoky Seared Cod With Lemon-Date Sauce

Blue Apron is an American meal-kit service but they also provide healthy, easy-to-prepare recipes on their website. That's where I found this seared cod with lemon-date sauce. Cod is a mild-tasting flaky fish; it's the one you probably get when you order fish and chips.

But, instead of a plunge in the deep fryer, Blue Apron coats it with a smoked paprika spice blend and then adds pops of flavor with a tangy-sweet sauce of shallot, garlic, and dates.

Braised Chicken With Dates and Moroccan Spices

Chicken is simmered to tender perfection with a North African blend of flavors to make this braised chicken with dates. Ginger, cinnamon, and cayenne pepper deliver the heat; turmeric and cumin lend earthy, savory flavors; and lemon and cilantro offer a contrasting citrus tang. But the star of the show is the dates that thicken the sauce and bring sweet richness.

Date Bars

This recipe comes from the file of my dear sister Florence who passed away in 1993. Mom was the bread and pie baker in our family, but it was my sis (26 years my senior) who was the champion cookie baker.

Ingredients

• 3 cups cut-up dates
• 1/4 cup granulated sugar
• 1 1/2 cups water
• 3/4 cup butter, softened
• 1 cup light brown sugar
• 1 3/4 cups sifted flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups rolled oats

Instructions

1. Preheat oven to 400 degrees F.
2. Combine the dates, granulated sugar, and water in a medium-sized saucepan. Cook over low heat, stirring constantly until thick, about 10 minutes. Cool.
3. Next, cream the butter and brown sugar in a large mixing bowl. Stir in the flour, soda, and salt. Finally, stir in the rolled oats and mix thoroughly.
4. Press half of the mixture in greased and floured 13x9-inch pan. Spread with the cooled filling. Crumble the remaining flour/oat mixture over the date filling.
5. Bake until lightly browned, about 25 to 30 minutes. While warm, cut into bars and remove from pan.

English Sticky Toffee Pudding

One would think that a dessert this amazingly tasty, moist, rich, and perfect was created centuries ago, perhaps by Benedictine monks cloistered away in a monastery. But no, English sticky toffee pudding was developed by the proprietors of Sharrow Bay Country House Hotel in northwest England in the 1970s. Thankfully, this dessert, sweetened with plump dates and drenched in luscious dark caramel sauce, is baked in individual servings.

Sources

• Arab America.com
• Daily Sabah
• Aramco World
• The Spruce Eats
• Plant Bible
• National Library of Medicine

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on January 21, 2021:

Hello Sp Greaney. I'm so happy to hear from you. Like you, the medjool dates are the ones most easy to find in my part of the world. I'm glad to introduce you to a new way of using dates.

Sp Greaney from Ireland on January 21, 2021:

Medjool dates are the ones that are sold here in most stores. I didn't realize that there where other varieties. They are tasty but I know some people who cannot stand them.

I have never tried adding them to a main dish but the recipe here, Smoky Seared Cod With Lemon-Date Sauce looks really nice and is easy enough to make.

Linda Lum (author) from Washington State, USA on January 19, 2021:

Hi Shauna, gosh I've missed hearing from you.

First, I thought I had all the recipes you could ever make with a date, but yours is new to me, and (I'm sure) it's amazing. (Your recipes and the recipes you've shared with me from your relatives proves that).

Our dear MizB also mentioned a date nut candy recipe from high school HomeEc. I actually have that recipe (I think it's the same), and so maybe I should amend this article to include that one as well.

Shauna L Bowling from Central Florida on January 19, 2021:

Linda, I had no idea there are several varieties of dates. The videos you include in this article are informative and breath-taking. The baskets are so beautiful! And climbing a palm tree in bare feet!? Wow!

There are a few varieties of date palms here in Florida - mostly South Florida. Can you believe I never realized that they actually produce dates? Silly me!

My now-deceased mother-in-law had a wonderful recipe for what she called date ice-box cookies. When she gave me the recipe, she told me I was the only daughter-in-law she'd given it to. What an honor! They're a bit laborious to make (make a dough, roll it out, spread it with the cooked date mixture, then roll them up jelly roll style and freeze) but they're so easy and convenient to bake. Simply take the rolls out of the freezer, slice, and bake!

At Christmastime I try to make a batch of those and my mom's recipe for Hungarian Nut Sticks. Both are yummy and are an homage to both of my son's grandmothers.

Very interesting article, Sis. I knew not the history of the date before reading this. Excellent!

Linda Lum (author) from Washington State, USA on January 18, 2021:

Adrienne, I can't imagine why anyone would feel the need to add sugar to dates. They are by themselves sweetly addictive. Thank you so much for stopping by and leaving a comment.

Linda Lum (author) from Washington State, USA on January 18, 2021:

MizB, I have that recipe! I would be happy over-the-top-of-the-moon to send it to you since you have been so kind and generous to share your gluten-free recipes with me.

I'm working through those recipes BTW; I feel the need to do a test bake before I "go live" in a baking-over-the-phone with my Godson. Thanks so much for your help on this. He means the world to me.

Adrienne Farricelli on January 18, 2021:

I love dates and are quite addicted to them. I only look for the ones without any added sugars, the natural Medjool dates which are sold as a fresh fruit. So large and delicious! And they have lots of nutrients too!

Doris James MizBejabbers from Beautiful South on January 18, 2021:

Linda, what a nice writeup about dates. I first encountered dates in a high school home economics class. Our teacher, Miss Jean, (that's what she liked to be called) showed us how to make Date Nut Candy with dates, powdered sugar, butter and nuts as the main ingredients. I liked it so much that I made some at home for the family. Then I ate so much of it I made myself sick. It was at least a half century before I touched another date. Now I just love them again, especially the Medjool dates from the local health food store. I lost my recipes from home ec in a move, or I would love to make that candy again using Medjools this time. Thanks for the memories. BTW, I sent you another gluten-free recipe. This one was for cupcakes.

Linda Lum (author) from Washington State, USA on January 18, 2021:

Wow, Eric you're a lucky guy. They are just so naturally sweet, it's like candy. Thanks for your comments.

Eric Dierker from Spring Valley, CA. U.S.A. on January 18, 2021:

I just love dates and we have them here as they grow here. I never met a date I did not like. My wife gets these dried out ones for cooking but I soak them in water. Even the water tastes good.Great history and recipes as always.

Linda Lum (author) from Washington State, USA on January 18, 2021:

Denise, I've never had an opportunity to taste-test dates. Lucky you. Thank you for your kind words.

Denise McGill from Fresno CA on January 18, 2021:

I didn't know that the dates could have different flavors until I went to the farmer's market to buy dates and they asked me which kind. I stood there speechless so the man gave me a taste test of the three he had. Wonderful. I ended up buying the one that had a sort of caramel taste. It was awesome. Thanks for the research. It was so interesting.

Blessings,

Denise

Linda Lum (author) from Washington State, USA on January 18, 2021:

Peggy, I think the original recipe contained walnuts, but she always omitted them because they bothered Daddy's dentures. Thanks for stopping by.

Peggy Woods from Houston, Texas on January 18, 2021:

I learned much about dates and the date trees by reading your article. I grew up eating a date bar that sounds similar to the one your sister made, except it also contains nuts. It is wonderful that almost all parts of the tree are utilized.

Linda Lum (author) from Washington State, USA on January 18, 2021:

Thank you Flourish. Have a great week!

Linda Lum (author) from Washington State, USA on January 18, 2021:

Bill, you're starting to sound like my husband. (He's not a fan either). Thanks for the kind words. Happy Monday back atcha.

FlourishAnyway from USA on January 18, 2021:

That pudding sounds good. I learned a lot about dates from your well researched article. Very well done!

Bill Holland from Olympia, WA on January 18, 2021:

I think I'll let you explore the taste of dates, but I did enjoy the history and other information about them. One does not have to taste a date to appreciate it, true? :) Happy Monday, my friend!

Linda Lum (author) from Washington State, USA on January 18, 2021:

Manatita, I sincerely appreciate your instruction; I did not intend to offend. I have slightly changed the wording in the paragraph to which you refer--I hope this helps. Blessings to you.

Linda Lum (author) from Washington State, USA on January 18, 2021:

Hello Mary, it's good to see you here. As I said to Ann, my husband doesn't care for dried fruits so I don't cook with them (very often), but Beth and I will be making a batch of those date bars soon. They bring back wonderful memories of my childhood.

Linda Lum (author) from Washington State, USA on January 18, 2021:

Pamela, I was happy to find that nothing goes to waste on the date palm tree.

Linda Lum (author) from Washington State, USA on January 18, 2021:

Ann, I must confess that I've never had sticky toffee pudding. Mr. Carb isn't a fan of dried fruits, but it was fun writing this. Thanks for your kind words.

manatita44 from london on January 18, 2021:

Your writing is super-excellent as usual and a joy to read.

We must be careful about the use of words that creates division. I do not know that Muslims see Allah as 'their' God. If unsure, ask a devout Muslim for an explanation. Misunderstandings can be a terrible thing, even if the intention is to do good. Peace.

Mary Wickison from Brazil on January 18, 2021:

Hi Linda,

It's been some time since I've had dates. I do like them. I never knew sticky toffee pudding (which I love) had them in it.

In fact, I've never cooked with them, but it's good to know about these recipes.

Have a wonderful week.

Pamela Oglesby from Sunny Florida on January 18, 2021:

The history of dates and the use of each part of the tree is really fascinating. I didn't know the history went back before the written word.

The recipes all look good as well. I always think of my mother when I see dates as she loved them. Thanks for all this excellent information, Linda. This is an excellent article. Have a great week!

Ann Carr from SW England on January 18, 2021:

I didn't realise that sticky toffee pudding had dates in it! I don't like dates; for me, they are too rich, the texture is challenging, and I don't like really chewy things!

Having said that, this is an excellent, informative and interesting hub, Linda. Well, of course it is, because you wrote it! The extra details and background always make your articles rich and satisfy our appetites for good quality.

Hope you're keeping safe and that your week goes well.

Ann

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

The Oldest Organism in the Rainforest

The Amazon rain forest spans 1.7 billion acres, the largest forest on earth and perhaps the most beautiful wilderness on our planet. One half of the world's plant and animal species live there with only one major river but 1,000 tributaries.

The largest and oldest living organism in the rainforest is the Bertholletia excelsa, the Brazil nut, which is not really a nut at all.

Allow me to explain—a nut is a hard-shelled fruit, a single seed but the B. excelsa doesn't fit that definition; it's actually one of many seeds contained in a cannonball-sized pod, and each pod is part of a cluster of one to two dozen. Only two animals on earth can open them. A housecat-sized rodent called an agouti can gnaw them open with chisel-like teeth. Human beings use an ax or machete.

There are a few Brazil nut plantations scattered throughout Northern Brazil, but most production is actually in the wild, from December to March. Gathering the nuts is not for the faint-hearted. The pods are collected on the ground—that's the easy part. But the five-pound cannonballs drop without warning from a height of 100-feet or more, hurtling to the ground at 50 miles per hour. (I wouldn't want to be hit by one of those, would you?)

They'e Good to Eat, But Don't Overdo It

Although Brazil nuts are a tasty fruit (once you extract them from their tough outer shell), be careful about how many you include in your diet. They contain a rather high amount of the trace mineral selenium. That's not a bad thing—our bodies need selenium to support our immune systems and maintain a healthy thyroid—but there are recommended daily amounts:

Selenium RDA

According to the NIH, an occasional serving of four or five Brazil nuts is acceptable. On the plus side, they are a good source of dietary fiber and other valuable nutrients and minerals. Here's what else they contain.

Brazil Nut Nutrition Facts

Spicy Rosemary Roasted Brazil Nuts

This first recipe allows the flavor and texture of the Brazil nut to shine. Simply toss them in a bowl with olive oil, rosemary, some sea salt, and (if you wish) a dash of cayenne pepper. Roast in the oven. Cool. Eat. Spicy rosemary roasted Brazil nuts are that easy.

Mushroom and Quinoa Risotto With Brazil Nut Parmesan

Traditional risotto is a northern Italian dish of creamy rice and herbs. It's amazingly and wonderfully versatile—you can add sauteed vegetables, cooked meats (if you wish to make it a hearty meal), or go total comfort-food-crazy with the cheese of your choice.

This mushroom quinoa risotto dish is not a true risotto; there's no rice. But quinoa is just as flavorful but wait, there's more. Quinoa is a complete protein; that means that it is a perfect food for those who are trying to reduce the amount of meat in their diet or are vegetarian.

Could this get even better? Well, yes, it does with the addition of Brazil nuts used to make a faux Parmesan cheese. So this is also a vegan dish, high in protein, gluten-free and dairy-free. Enjoy with wild abandon.

Quinoa-Cauliflower Cakes With Herbed Brazil Nut Cream

To be perfectly honest, I don't purposely seek out vegan, gluten-free, dairy-free recipes for myself. Although I appreciate the thoughts and theory behind a plant-based diet, it just isn't my thing. However, I chose this recipe, not because of what has been subtracted, but because of its attributes.

Ashley's crispy quinoa cakes are oven-baked to crispy golden perfection, but the insides remain soft and creamy. Chives, lime juice, garlic, toasted sesame oil and a dash of red pepper flakes fill them with bright, umami, and hot-spicy flavors. But for me, the star of the show (and why I'm featuring this recipe) is the herbed Brazil nut cream. Cilantro and lime juice add a punch of flavor to a cream made of Brazil nuts that have been soaked in hot water for an hour. That's all it takes to make a rich and creamy, but non-dairy dip to go along with this wonderful main dish for a lunch, brunch, or light dinner.

Brazil Nut Biscotti

Just for fun, let's have a bit of a history lesson (this is my favorite part of writing).

In Italian, the word biscotto means "one biscuit" or "cookie." Thus biscotti is the plural—two or more cookies. But wait, there’s more. Biscotti also refers to the original method of baking. Bis and cotto literally mean "twice" and "baked."

Historians tell us that the Romans discovered that bread baked twice (think of it as the first crouton), would keep well during long journeys (and the occasional war). In time the practice was used by soldiers, sailors, and fishermen during the Renaissance. Somehow the concept of twice-baking bread was used with cookies, and biscotti were born.

The first documented recipe for biscotti (Biscotti of Genoa) is a centuries-old manuscript discovered by 18th-century scholar Amadio Baldanzi. (The manuscript is preserved in a museum in the town of Prato.) Prato is home to the historic bakery “Mattei,” founded in 1858. The owner, Antonio Mattei, developed the recipe that is considered the original biscotti recipe. His friend was Pellegrino Artusi, an author who included some of Mattei’s recipes in the book Science in the Kitchen and the Art of Eating Well (1891). The publication is still available today.

This fruity Brazil nut biscotti would make a wonderful Christmas stocking stuffer, or gift to have on hand. The dried fruits are what you would commonly have in a fruitcake or plum pudding.

Chocolate Fridge Cake

Our final recipe is a chocolate fridge cake—have you heard of them? Fridge cakes are the perfect way to create a dessert without using the oven. A mixture of syrup and eggs is slowly cooked on the stovetop, chocolate is stirred in, and then the resulting fudge-like batter is used to coat mixed nuts and broken cookies. Spread it all in a shallow pan and chill until firm. It's more like candy than cake, which in my book is a good thing.

Trivia

• Because of their size and high oil content, two Brazil nuts are the caloric equivalent of one large egg.
• Brazil nut trees have a lifespan of 500 years or more.
• There is only one insect (the Euglossine or orchid bee) strong enough to pry open and pollinate the Brazil nut flowers.
• A mature tree can produce as many as 300 fruits in a growing season.
• The chief exporter of Brazil nuts is Bolivia.
• Around 25,000 metric tons of Brazil nuts are harvested each year.

Sources

• Modern Farmer
• "On Food and Cooking," Harold McGee
• Just Fun Facts
• The Brazil Nut Story
• NIH

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on January 11, 2021:

Sha, your question about DNA affecting our food preferences is a good one. It's certainly true with cilantro (as you found out) and dark chocolate. Just for you I'll research Brazil nuts (but I no longer have a forum for the answer).

Shauna L Bowling from Central Florida on January 11, 2021:

Fascinating history on the Brazil nut, Linda! The agouti looks like a cross between a squirrel and a bunny. I certainly wouldn't want to be bitten by one!

Harvesters take their lives in their own hands as well. I would imagine a falling Brazil nut cannonball could kill if it landed on a human head!

The recipes you present are interesting, although I've never been a fan of Brazil nuts. I wonder if DNA determines whether or not an individual likes them, much as with cilantro. I do not like cilantro at all! I bought it by mistake not too long ago because my grocery store had some in the Italian parsley section. Yuck! I threw the whole bunch away.

Glad I was able to find this in my feed. I'm not always successful.

Lots of love to you, Sis!

Sha

Linda Lum (author) from Washington State, USA on January 11, 2021:

Manatita, I can't imagine the beauty of the rainforest in Brazil. We have a rainforest here in Washington State, but it is much different. Obviously, it is not a tropical forest but it is nevertheless amazing. A rich tapestry of every shade of green, lush, moist, and also teaming with wildlife, but of a much different sort than the Amazon.

As to selenium, there are other good natural sources. Eggs, of course, but I don't recall if you have excluded them from your diet. Brown rice is another good one, as are mushrooms, spinach, lentils, bananas, and oatmeal. I eat 1/2 cup of raw whole oatmeal every morning. Sometimes I “spice it up” with a tablespoon of chopped raw walnuts.

Linda Lum (author) from Washington State, USA on January 11, 2021:

Flourish, I agree. Those Brazil nuts in the shell were a real challenge--but anything worth having is worth fighting for, right?

manatita44 from london on January 11, 2021:

Such richness of nature and the rain forest is amazing! I have ran out of Selenium, so necessary to fight both cancer and Covid-19. There's also a high content in sperm, I hear. Anyway, I need some soon, inshal'lah. Stay blessed.

FlourishAnyway from USA on January 11, 2021:

I have never seen anything made with Brazil nuts. They are super hard to crack. TWhen I was growing up we had bowls of nuts out and they were always the last ones left. We always used to challenge each other to crack them without breaking the nut. Hartd to do!

Linda Lum (author) from Washington State, USA on January 11, 2021:

Ann, thank you for taking the time to find and comment on my article (via the back door). That's a testament to your friendship. I love doing the research for these, and I'm glad to know that there's an audience that enjoys it.

Linda Lum (author) from Washington State, USA on January 11, 2021:

Denise, it seems that you and I share a beloved Christmas memory. There were always far too many Spanish peanuts (in my opinion) in those mixed nuts collections. Almonds were nice, pecans and cashews were certainly appreciated, but the Brazil nut was the prize.

Ann Carr from SW England on January 11, 2021:

You've done it again, Linda! Great recipes and a side-dish of background information and history - superb!

I love brazils but they are very filling which is probably a good thing, otherwise I'd eat too many.

Well done!

Ann

Denise McGill from Fresno CA on January 11, 2021:

I LOVE the history lesson. I always wondered about the Brazil nut. It seemed I only had access to them during Christmas when my grandmother would put out a bowl of mixed nuts and searching for the favored nut was a treat. What great information. I suddenly have even more admiration for this humble nut.

Blessings,

Denise

Linda Lum (author) from Washington State, USA on January 11, 2021:

Kalpana I hope you are able to find Brazil nuts and give them a try. They have a unique flavor and texture.

Linda Lum (author) from Washington State, USA on January 11, 2021:

Thank you Peggy. I wrote this one last summer and this week just seemed like the right time to bring it to light. I'm thinking of Christmas past, when I was little, our Christmas stockings would be filled with an orange (or two) and mixed nuts in the shell--both were real treats.

Kalpana Iyer from India on January 11, 2021:

Very informative! I have never had Brazil Nuts. Very intrigued about them and will be trying them out the first opportunity I get.

Peggy Woods from Houston, Texas on January 11, 2021:

Your article covers so many aspects of the brazil nut and is fascinating to read. Like you, I would not want to be under one of those nuts when dropped on the ground. It could cause quite a headache or even be deadly!

Linda Lum (author) from Washington State, USA on January 11, 2021:

M Mallika Rani, thank you for the "follow" and for taking the time to leave a comment. Perhaps Brazil nuts are not available in your area. (I have difficulty obtaining them too). Do look for them--you will enjoy them.

Mallika Lotus from Hyderabad, India on January 11, 2021:

I never heard of Brazilian nuts. Good article. Thank you for this info.

Linda Lum (author) from Washington State, USA on January 11, 2021:

Eric, you are very kind. I enjoyed writing the intro. I hope you and Gabe try some of the recipes.

Eric Dierker from Spring Valley, CA. U.S.A. on January 11, 2021:

Fantastic. I knew they were good for you but just not how good. These recipes look so delicious and nutriousess.

Your writing on this one may be up there with the 50 best.

Linda Lum (author) from Washington State, USA on January 11, 2021:

Dora, as soon as I can get together a food order, I'm going to make those quinoa cakes.

Linda Lum (author) from Washington State, USA on January 11, 2021:

Bill, it' you've ever eaten mixed nuts, you've had the pleasure of Brazil nuts. Yes, I'm ready for the fire hose of weather this week.

Linda Lum (author) from Washington State, USA on January 11, 2021:

Pamela, I'm glad you found this interesting. Yes, do the fridge cake--it doesn't take much time (and anything with dark chocolate is "healthy", right?)

Dora Weithers from The Caribbean on January 11, 2021:

Thanks for these very interesting suggestions for the use of Brazilian nuts and also for quinoa. So healthy! I appreciate the warning on overuse of the nut.

Bill Holland from Olympia, WA on January 11, 2021:

Hooray, I'm first, and I avoided the dreaded "feed search" for your article.

I suppose I've had Brazil nuts. I mean, I must have, right? I just didn't know what they were. Roasted nuts sound good, especially this time of year. And nuts are part of the Mediterranean Diet, right? Not that I follow it. lol I'm just rambling now. I enjoyed the article. Loved the random facts.

Stay dry! It's going to be a wet week. I suspect I'll be towel-drying my dogs quite often this week.

Pamela Oglesby from Sunny Florida on January 11, 2021:

The interesting information about the Brazil nuts is new to me and I found it very interesting.I like all the recipes you added also. I have never made a fridge cake, but it looks delicious.

This is another excellent article, Linda. Thank you for the recipes.

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

In the Beginning

Once upon a time, there was a lowly twisted loaf of bread called the babka. It was a cast-off, an afterthought made when leftover dough was dusted with cinnamon or dabbed with jam and baked alongside the star of the show, the Jewish celebratory challah. Babka was dry and crumbly, lovely to look at, but more of a doorstop than a delight. That was then; now babkas have become internet sensations, garnering more Instagram traffic than a clan of Kardashians.

What happened?

The journey of the babka has almost as many twists and turns as the bread itself. Originally baked in a tall pan with fluted sides, the shape of the loaf was reminiscent of the skirts of an old woman. Perhaps that explains the name—babka, which is Yiddish for “little grandmother,” is thought to have originated in 18th-century Ashkenazi Jewish communities where those long matronly skirts were a common sight.

When those Ashkenazi families emigrated to America, they discovered luxurious ingredients they dared not even dream of in their homeland. Chocolate, hazelnut spread, and almond paste were affordable and began to appear in babkas. Yet, the little loaf remained in relative obscurity . . . until February 3, 1994, when the episode "Dinner Party" of Seinfeld was broadcast.

Suddenly, the dry, crumbly afterthought was plucked from obscurity to near nobility. Everyone wanted babka—obviously, they didn’t know what they were asking for. It was still dry, crumbly, and simply an antoyshung (disappointment).

Why should something stay crappy just because it’s been crappy in the past?

— Peter Shelsky, co-owner of Shelsky’s of Brooklyn, a non-traditional Jewish delicatessen and eatery

And the world waited. Like the Israelites wandering in the desert for 40 years, it was another 18 years until the joy of rich, luxurious babka would be revealed. Israeli chef Yotam Ottolenghi and Palestinian chef Sami Tamini cowrote Jerusalem: A Cookbook. Within its pages was a recipe for a brioche-like chocolate babka, enriched with butter and eggs, the dough slit vertically to reveal mahogany layers of dark chocolate, the crust glistening with a syrupy glaze, the heraldry of Middle Eastern baking.

1. Cinnamon Babka

Our first recipe is a traditional cinnamon-swirled babka. The flavor and aroma are reminiscent of cinnamon rolls but in a loaf form. Wonderful on its own, but if you have leftovers, it makes the most amazing French toast!

2. Chocolate Babka

Imagine that a sweet (but not too sweet) cake and a chocolate croissant fell in love and had a baby—this chocolate babka would be the result. This is the babka of your dreams. May I suggest that if you are going to invest your time in creating a beautiful babka, use the best quality chocolate you can find for this loaf.

3. Cranberry Orange Babka

You can use either fresh or frozen berries in this cranberry orange babka. Orange zest flavors the dough, the filling, and even the orange glaze. This is a perfect loaf for the fall and winter holidays.

4. Cream Cheese Blueberry Babka

Buttery dough envelopes swirls of sweetened cream cheese and a quick made-from-scratch blueberry preserves to create this cream cheese blueberry babka. This recipe makes two babka loaves so you have one to stash in your freezer when you need a delicious homemade bread in no time at all.

5. Double Chocolate Babka

There is one thing more wonderful than the chocolate babka—are you ready for a double chocolate babka? The dough is soft and pillowy; it has the earthy warm flavor and aroma of chocolate without being too sweet. This filling is rich and dark with a dual punch of cocoa from Dutch-process cocoa and almost a full cup of dark chocolate chunks. Purists will stick with a strictly chocolate loaf; some of us enjoy a bit of orange zest stirred into the filling.

6. Gluten-Free Cinnamon Babka

Gluten-free baking no longer results in a leaden loaf of bread. Kitchen wizards have developed the exact proportions of non-wheat flours, cornstarch, and xanthan gum to replicate the taste and texture of wheat bread without gluten. This recipe for gluten-free cinnamon babka can be adapted to use any of the other fillings discussed in this article.

7. Pecan Pie Babka

In many homes, pecan pie is a part of the Thanksgiving feast tradition. May I offer a twist (pun intended) on that sweet-sticky dessert? How about a pecan pie babka?

8. Pesto Babka

This pesto babka has a soft, tender crumb and a generous amount of pesto swirled throughout. It would be a perfect accompaniment to a spaghetti dinner, or as a side with roast chicken or a main dish salad.

9. Pizza Babka

Swirls of bread, savory rich tomato sauce, and ooey-gooey melted cheese—what more does one need in life? Pizza babka isn't kosher, but it sure is good.

10. Raspberry Almond Babka

Almond paste and raspberry are perfect partners in this raspberry almond babka. Almond paste is a product that’s made with blanched ground almonds or almond meal and sugar; it's often used as the filling in frangipane. Don't confuse it with marzipan (the much sweeter cousin). Raspberry jam is, of course, sweet but has a top note of tartness so it provides a perfect contrast to the sweetness of the almond paste.

11. Savory Babka with Gruyère, Mozzarella, and Black Sesame

This cheesy bread is easy to pull apart and share. It's great for toasting too—two types of cheese make gooey ribbons through each slice of this savory babka with Gruyère, mozzarella, and black sesame.

12. Vegan Spinach Tomato Babka

So many of these recipes focus on sweet or savory cheese fillings—I can't finish this article without finding something for my vegan friends or those who are lactose intolerant.

But, before I say anything more, stop for a moment and look at that photo. I would eat this vegan spinach tomato babka, not because it is plant-based and/or lacks dairy, but because it looks so delicious!

Megan explains each step carefully and thoroughly; you'll feel as though she is standing next to you in the kitchen offering her advice.

Sources

• Food52
• My Jewish Learning
• The Atlantic
• Tablet Mag

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on January 07, 2021:

Nell - Last week I also wrote about "Exploring Challah." If you Google that phrase I'm sure you'll find it. Enjoy.

Nell Rose from England on January 07, 2021:

I had never heard of it before, now I want to jump straight in and make all of them! lol! I am studying Jewish things at the moment as I discovered I am pretty much 30 percent Jewish. So I am trying to incorporate as much stuff as I can. And I can't imagine a better start than this!

Linda Lum (author) from Washington State, USA on January 07, 2021:

Well Flourish, you've made my day as well. Comments like yours make me so happy. I can almost envision you in the kitchen whipping up that blueberry-cream cheese babka. It's a good way to escape for a while, which is what we all need.

FlourishAnyway from USA on January 07, 2021:

Oh, wow, oh wow does do these sound wonderful. With all of the politics going on, I missed this until now but this is the PERFECT thing that I need to make me forget about things. My favorite is the blueberry and cream cheese. You've made my day.

Linda Lum (author) from Washington State, USA on January 04, 2021:

Denise, you've made me so happy. I'm glad that I led you to a "new taste sensation" (something my girls would chime when they were little), that you'll try it soon, and that you enjoyed the back story. Blessings to t.

Denise McGill from Fresno CA on January 04, 2021:

I can't wait to try these, especially the vegan one. I'll fire up my breadmaker and make the dough tomorrow. I never heard of these before so this was an education and a treat. Thanks for all the research you do. The backstory made me laugh.

Blessings,

Denise

Linda Lum (author) from Washington State, USA on January 04, 2021:

Manatita (hahaha), no I'm not planning a trip to the Holy Land. I've been invited several times (someone close to me is a tour guide for the trip) but even when COVID is over I cannot physically do it. Far too much walking involved. I'm glad you liked the vegan one. You'll be baking one up soon?

manatita44 from london on January 04, 2021:

Another Jewish recipe with a great story. Checked out the vegan one. Interesting colours, but my video didn't play, or played in Silence. You're taking a trip to Jerusalem? Sweet!!

Linda Lum (author) from Washington State, USA on January 04, 2021:

John, you must have been quick on the draw--this article was published just 10 minutes ago and already it's on Discover Hubs. I'm glad I was able to introduce you to something new.

Linda Lum (author) from Washington State, USA on January 04, 2021:

Good morning Pamela. Well, with all those yummy add-in's they are doorstops no longer. Thanks for stopping by.

John Hansen from Queensland Australia on January 04, 2021:

I have never heard of Babka before, Linda, so this was very educational. The double chocolate banks is very tempting, but their seems to be a babka for all tastes in this article. Great job.

Pamela Oglesby from Sunny Florida on January 04, 2021:

I think the Cinnamon Babka is my first choice, but each one of these babkas look absolutely delicious. They don't look like a doorstop! Thanks for a bit of history, and all of these delicious recipes, Linda.

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

The Meaning of Challah

In Hebrew, challah means “portion." This refers to the Biblical command that the first fruits, even the first portion of your dough, should be given to the Lord.

Of the first of your dough you shall set aside a cake (challah) as an offering; as the offering of the threshing-floor, so you shall set it aside.

— Bamidbar (Book of Numbers) 15:20

For the Gentile, challah is a fragrant, braided yeast bread, but for those of the Jewish faith, it is so much more. This egg-rich bread is steeped in tradition and symbolism; to understand challah bread is to glimpse into the heart and soul of the Jewish faith.

Everything about challah, even the size and shape of the loaf, has significance.

• The ropes of dough that form the braided shape a representative of arms intertwined in love.
• Three ropes symbolize truth, peace, and justice.
• Each braid forms 12 humps recalling the 12 tribes of Israel.
• The round loaves created for Rosh Hashanah are meant to symbolize “eternity,” with no beginning or end.
• For Yom Kipper, elongated loaves are baked. These “ladders” reminding those who eat it to ascend to great heights.
• Purim is a holiday which commemorates the saving of the Jewish people from Haman, an Achaemenid Persian Empire ruler. The Purim loaves are triangular, representing Haman’s ears.
• During Shavuot (a holiday celebrating the revelation of the Five Books of the Torah) two long loaves laid side by side reflect the 10 Commandments inscribed on two tablets.
• The dusting of sesame or poppy seeds on the finished loaves is the manna that fell from Heaven with the dew of the morning. A white napkin covers each loaf and represents that dew.

Is it any wonder then that the baking of challah is a special occasion? It is a task that takes much time—the dough is mixed and kneaded until smooth and elastic. Time passes as the mix of flour, yeast, and milk proof (rise) until doubled in size. Then more time is required to knead once again, shape, rise, and then finally bake.

Following are ten recipes for challah; the ingredients and methods may vary but there is one constant in the making of challah. Each loaf is filled with love.

1. Traditional Challah

There is nothing like the aroma of a loaf of bread baking in your oven. This loaf of traditional challah bread is rich and golden. Before baking brush the braids with an egg wash to create a deeply browned, shiny crust.

2. Cheese and Chive Challah

The traditional yeasted egg bread is enriched even more by adding cheese to the dough. I love the flavor of fontina, but Gruyere or another Swiss cheese would also work. This recipe for cheese and chive challah was originally published in Cooking Light magazine, November 2010.

3. Pretzel Challah

Did you know that you can make soft, chewy pretzels in your own home? Tori explains the process and provides photographs of each step in making a pretzel challah. She bakes two small loaves, but if this is your first try at making pretzels, you might heed her advice and shape individual rolls instead.

4. Cinnamon-Walnut Stuffed Challah

While this bakes in the oven, your whole house will be perfumed with the scent of cinnamon. This delicious cinnamon-walnut filled challah reminds me of the Slovenian pastry povitica.

5. Cardamom Date and Rosewater Challah

This exotic cardamom date and rosewater loaf is filled with dates and pistachios and flavored with rosewater. This would be the perfect centerpiece for a cheese board.

6. Chocolate Orange Challah for Rosh Hashanah

The dough is rich with eggs (and an extra yolk for good measure) olive oil, and honey. Orange juice and the zest of one orange provide the acid that yeast loves. If you stopped right there, you would have a delicious, tangy orange challah. But Leili takes it to the next level with the addition of a dark bittersweet chocolate filling.

He shares two dozen step-by-step photos to guide you in making a stunning chocolate orange challah.

7. Gingerbread Challah

A good loaf of challah is rich and pillowy and sweetened typically with honey. This gingerbread challah does away with typical; instead of honey, the sweetness comes in the form of molasses and warm winter spices like cinnamon and nutmeg scent the loaf. Finish it off with a shower of crystallized ginger.

8. Pumpkin Challah

The addition of pumpkin puree to this loaf makes an already soft bread even more moist and pillowy. Serve this pumpkin challah with soup, toast it for croutons, or use the leftovers to make the most amazing French toast.

9. Garlic Challah

This garlic challah is soft and pillowy, with pockets of roasted garlic woven within. It would be the perfect side for pasta with a rich red sauce or a bowl of Tuscan bean soup. It's also great toasted with cheese on top.

10. Vegan Challah

Because of the egg-rich dough and egg-wash browned crust, one might think that challah is out of reach for vegans. Not so. This vegan challah is just as moist and golden as the traditional bread, with the addition of two "secret" (and incredibly genius) ingredients.

The Fable of the Bloodless Challah

There once was a rabbi, a pious man, a holy man who never turned away anyone in need. All travelers were welcome in his humble home. One Friday a Gentile beggar came to the door, asking for a piece of bread to satisfy his hunger.

The only bread in the house was the challah that the rabbi’s wife had baked for Shabbos. She did not want to cut into the bread, especially for a non-Jewish beggar but her husband insisted. “Cut the challah, blood won’t come from it.”

The challah was sliced and the beggar ate his fill. Sometime later, the rabbi was traveling through a forest. A gang of robbers surrounded him, stole his money, bound his hands and feet, and marched him to their leader who would decide the rabbi’s fate.

The leader of the gang immediately recognized the rabbi as the man who had kindly offered him challah when he, the gang leader, was starving. “This holy rabbi kept me alive. Do not kill him. Return his money to him and release him.”

When the rabbi returned home, he told his wife what had happened and repeated once more “As I told you, cut the challah, blood won’t come from it.”

Sources

• Kosher Lifestyle
• Food Timeline
• Chabad.org
• My Jewish Learning
• Kosher.com

Comments

Linda Lum (author) from Washington State, USA on December 31, 2020:

Adrienne, I'm glad I was able to help you make a new food discovery. Thank you for your kind words. May you have a blessed New Year.

Adrienne Farricelli on December 31, 2020:

I never tried this bread and never really heard about it until now. So nice to discover new foods. I am a foodie so any food discovery is to treasure. I like that you offered so many variants for this Jewish bread.

Linda Lum (author) from Washington State, USA on December 29, 2020:

Thank you Emge. It is very tasty indeed. I hope you will try one of the recipes.

MG Singh emge from Singapore on December 29, 2020:

This is an awesome article and a photograph of the Jewish bread looks appetizing.

Linda Lum (author) from Washington State, USA on December 29, 2020:

Thank you Sp Greaney. Yes, use your imagination with those fillings.

Sp Greaney from Ireland on December 29, 2020:

The story of the bread was very interesting. They all look delicious and I love how you can easily adapt the bread recipe and change it up.

Linda Lum (author) from Washington State, USA on December 28, 2020:

MizB, I will find a gluten free challah for you.

Doris James MizBejabbers from Beautiful South on December 28, 2020:

That looks soooo good. There isn't a one of those breads that didn't have my mouth watering. If only I could eat them. Back before I discovered I had Celiac, my husband Larry would go on a bread-making spree, and wouldn't stop until I called a halt. Usually after I discovered another 5 lbs. when I stepped on the scale.

That was a wonderful story about the rabbi and the challah.

Happy New Year to you and your family, Linda.

Linda Lum (author) from Washington State, USA on December 28, 2020:

Flourish, you aren't too shabby on that story-telling either. Your articles on Spinditty are so well-researched and witty. Always a joy to read.

Thank you for your kind words and support. Best wishes to you for a better New Year.

FlourishAnyway from USA on December 28, 2020:

You are a good storyteller, Diva. I enjoyed the history and story and the bread recipes made me hungry. Much love to you.

Linda Lum (author) from Washington State, USA on December 28, 2020:

Thank you Peggy. I can't find one of these recipes that I would NOT want to make. The garlic version is happening this week. I appreciate that you took the time to find me and leave a comment. I hope you have a wonderful New Year.

Peggy Woods from Houston, Texas on December 28, 2020:

When we lived in Wisconsin, I made many homemade loaves of yeast bread. Sometimes I would braid it. Those flavor variations you have shown for challah sound good. That tale about the rabbi and sharing of the challah is an interesting one.

Linda Lum (author) from Washington State, USA on December 28, 2020:

Thank you, Bill. I think the garlic version will be happening in the Carb Diva kitchen this week. I wish you could join us. A Happy New Year to you and Bev as well.

Bill Holland from Olympia, WA on December 28, 2020:

I've seen it and heard of it, but never had it. Sign me up for that garlic challah. I would love it, I'm sure.

Loved the fables and history. Your unique way of presenting foods to us is appreciated, I'm sure, by many of us. Well done, my friend, and Happy New Year to you.

manatita44 from london on December 28, 2020:

Yes. A beautiful Hub. Felt really good to read, like the culinary special usually tucked away for friends ... or a fine vintage from Tuscany. For me, a charming piece! (Don't ask me why) Don't know.

Linda Lum (author) from Washington State, USA on December 28, 2020:

Thank you, Manatita. May we all just learn to love one another--perhaps the commonality of sharing food bridges the gap. A blessed New Year to you.

manatita44 from london on December 28, 2020:

A beautiful mixture of myths, stories and tradition. You've done an excellent job with the traditional Challah. It taste is as palatable as it looks. Delicioso! You've done a vegetarian one for me, too! Awesome!

All Faiths have their rich traditions, myths, or stories. They are very meaningful to us. I'm not part of the anti-religious spiritual groups but inclusive. We need our dogmas, rituals and traditions, like the baby his pampers. Each a necessary journey in this school of life. Happy New Year!!

Linda Lum (author) from Washington State, USA on December 28, 2020:

Ann, I love to tell stories. I'll never be the writer that Billybuc is, but I'll keep trying. Thank you for your kind words my friend.

Linda Lum (author) from Washington State, USA on December 28, 2020:

Good morning Pamela. I'm glad you hopped to it and got your comment in before HP slammed the door shut. I'm sorry that you can't bake bread any more (yes, it does require being on one's feet for a time). Perhaps your sister can make one of those loaves for you. Take care and have a safe and happy New Year.

Ann Carr from SW England on December 28, 2020:

Another great food article with all the marvellous history to go with it. This is mouth-wateringly interesting and refreshing, Linda. Breads like this are right up my street - cinnamon and walnut mmm... sounds wonderful. And a story to boot!

Brilliant!

Ann

Pamela Oglesby from Sunny Florida on December 28, 2020:

I really enjoyed reading the history of the challah, and the story was fun to read also. I wish I could still bake bread, but unfortunately I cannot. I really thought the Cinnamon Walnut Stuffed Challah looked so delicious, but then most of them did. I am going to forward this article to my sister. Thank you, Linda.

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

The Legend of the Macadamia

Deep in the rainforests of the northeast Australian coast, the cream and pink blossoms of the macadamia trees fill the air with a scent sweeter than honey. For thousands of years, the aboriginal people of this region treasured the fruits of the macadamia, a stately evergreen tree with glossy dark green leaves.

The nuts are not a staple of their diet but rather are considered a delicacy, a commodity to be traded or bartered or given as a gift because opening them requires a high level of skill. The aborigines have many names for the nut—kindal kindal, boombera, jindill, maroochi, and most important, baphal.

There is a tale, the legend of Baphal that was shared by Olga Miller, a direct descendant of the Butchulla Tribe of Fraser Island.

Way back in time, the Dreamtime, when the Messenger God was leaving the mountain, the people needed new persons to steward the land. One man went to the south, and another to the north, but no one wanted to go to the faraway place, the Mountain. Finally, a man named Baphal volunteered for the duty.

He packed for his journey and traveled many, many miles. He did not know that his friend, the jewel lizard had stowed away in his pack. When Baphal finally reached his destination the little lizard leaped out, explaining that he could not bear to be apart from his friend, and so he had hid himself and came along.

One day Baphal fell and injured his foot. He could not move. The jewel lizard sought help for his friend, first asking the rock wallaby. The wallaby in turn asked the cockatoo. The cockatoo collected some nuts and strew them around the mountain so that Baphal could have food. Then the rock wallaby and the lizard recognized that Baphal needed help from his people. They made a fire and the cockatoo flew out and collected some green leaves from the nut tree, and this created smoke. The people saw the smoke and rescued Baphal. The Mountain is now known as Baphal’s Mountain, the lizard as Baphal’s lizard, and the nuts they call Baphal’s nuts.

Botany and an Unlikely Pair of Explorers

Theophrastus (371–287 B.C.), revered as the Father of Botany, is the author of two publications, Enquiry into Plants, and On the Causes of Plants. For the next 1500 years, his works were unquestioned and botanical study was quietly conducted at universities and monasteries. Then the Renaissance brought the dawn of the enlightenment and opened up plant study. Not only were researchers interested in the science, but average people were starting to enjoy plants too. “Gentlemen scientists/hobbyists” were exploring on their own, conducting their own research, often with little or no formal training.

Please remember these two names—Walter Hill began his career at the age of 16 as an apprentice to his brother, the head gardener at Balloch Castle, Scotland. A decade later he was appointed as the first superintendent of the Brisbane Botanic Gardens. And then there was Baron Sir Ferdinand von Mueller. He apprenticed as a pharmacist but became interested in botany. He studied the topic at Kiel University, Germany. At the age of 20, he completed his pharmacy qualification and was awarded a Ph.D. for a thesis based on a survey of the flora of southern Schleswig. Shortly after receiving his Ph.D., Mueller left Germany for Adelaide, South Australia. In 1852 he went to Melbourne where Lieutenant-Governor Charles La Trobe appointed him government botanist.

No Longer Hidden in the Rainforest

Macadamia nuts might have remained in obscurity, treasured and traded by isolated native tribes, but then two men from Europe discovered them in the rainforest of Queensland.

In 1857 Walter Hill and Baron von Mueller discovered the Baphal tree. Mueller named the tree for his friend John Macadam, a physician and member of the Philosophical Institute of Victoria.

Walter Hill asked a young associate to crack some nuts for germinating. The lad ate a few and said they were delicious. Hill thought these bush nuts were poisonous but after a few days when the boy showed no signs of ill-health, he tasted some himself, proclaiming he had discovered a nut to surpass all others. These were the first recorded Europeans to eat these amazing nuts. Hill cultivated the first macadamia in the Brisbane Botanical Gardens in 1858. It is still alive and bearing today.

Hill worked on learning how to propagate the tree and in 1890 the first macadamia orchard was established on the Frederickson Estate in New South Wales, Australia. From this original gathering of 250 trees, hybrids were grown from seed and grafting.

With a Little Help, They Migrated to Hawaii

Meanwhile, a gentleman named William Herbert Purvis visited Queensland, Australia. Purvis was part-owner of a Hawaiian sugarcane plantation and an amateur plant collector. He collected some macadamia seeds and planted them in Kapulena, Hawaii where they not only survived but thrived. The rich volcanic soil, warm climate, and ample rainfall were just what the macadamia needed.

Commercial production began in 1921. At one time Hawaii produced about 90 percent of the world's supply. They are still one of the state's most important crops but are now also grown in California, South Africa and other tropical and subtropical areas.

Projected World Macadamia Production 2015 - 2020

Health Benefits

Macadamia nuts are not just another pretty face. They are a powerhouse of nutrition—rich in antioxidants and minerals. Some people shun them because they are calorie-dense and high in fat, but the fat is heart-healthy polyunsaturated fat.

In 2000 the Univ. of Hawaii conducted a study comparing three different diets—a typical American diet, a diet with fat calories solely from macadamia nuts, and a “heart-healthy” diet recommended by the American Heart Assoc. The study compared 15 men. 15 women, ages 18-59, as they followed each of the 3 diets for 1 month. Test subjects who followed the macadamia diet had lower cholesterol levels than those on the typical American diet and similar levels to those on the AHA low-fat diet.

Nutrition in 1 Serving (10-12 macadamias)

Trivia

• Today, most of the world’s macadamia nuts are grown in Hawaii.
• September 4 is National Macadamia Nut Day.
• The nuts are not picked; they are harvested after they fall from the tree.
• It takes 300 pounds per square inch of force to crack a macadamia nutshell.
• The United States is the largest consumer of macadamias (51 percent).
• Their oil content is high—up to 80 percent.
• Macadamia trees do not bear fruit until they are at least seven years of age; their life span is 60 years.
• Mature macadamias will produce 60 to 150 pounds of nuts per year.

Chewy White Chocolate Macadamia Nut Cookies

Believe it or not, I'm not much of a fan of sweets; I'm more of a salty/savory sort of gal. But there is one sweet treat that I simply cannot resist. I can ignore peanut butter cookies, brownies, and even chocolate chippers, but wave a white chocolate macadamia nut cookie under my nose and I'll follow you to the ends of the earth.

These cookies are soft, moist, and buttery; they are indulgent and (unfortunately) very easy to make. There goes the diet!

Coconut Fudge With Macadamia Nuts

I have a fear of candy thermometers. There, I said it. I own one; my husband picked it up for me at a garage sale (do you think he was giving me a subtle hint?).

Don't despair. If you share my feelings about cooking sugar to the soft-ball stage (or whatever it is that you do to make candy) you can still make this coconut fudge with macadamia nuts. Erin's recipe relies on sweetened-condensed milk and a microwave oven. It couldn't possibly be any easier.

Macadamia Nut Butter

If you want an easy way to enjoy the health benefits of macadamias in your diet, but don't want to bake cookies, whip up a batch of macadamia nut butter. All you need is fresh nuts and a good food processor. Low in carbs, high in omega-9s, fiber-rich, and a great source of magnesium. What are you waiting for?

Macadamia Nut Pie

One of the joys of writing these articles is discovering new blogs and websites. My search for unusual and innovative macadamia recipes lead me to "196 Flavors." Mike and Vera share my passion for authentic and traditional recipes and, like me, take it one step further by including stories about the origins and the details of often unique and local ingredients.

"We completed our World Culinary Tour in May 2014, and have therefore virtually traveled the 196 countries that cover our planet, with 196 recipes available in English and French. Yes, that is 392 publications for the mathematicians among us!"

Part of their virtual tour was a stop at the Marshall Islands, the birthplace of the macadamia nut pie.

Macadamia Nut-Crusted Chicken Tenders

If you or someone you are cooking for is on a Paleo, Whole30, or Keto plan, this is the perfect dish. Roasted salted macadamias are ground fine (use your food processor) and mixed with almond meal to make chicken tenders with a crispy coating, a meal that's quick, delicious, and kid-friendly.

Macadamia-Crusted Mahi Mahi With Mango-Avocado Salsa

Mahi mahi (Polynesian for strong-strong) is a deep-water fish with firm flesh and mild flavor. The common name is dolphinfish, but that's not the same as dolphin. Don't worry, if you order mahi mahi you aren't eating Flipper.

This macadamia-crusted mahi-mahi with salsa would be a great summertime meal. A crunchy coating of panko bread crumbs and crushed macadamias coat the fish; then with just a quick sear in a shallow saute pan dinner is ready. Don't forget the avocado-mango salsa; it really makes the meal. The cool and creamy sweet heat of the salsa adds amazing pops of flavor and texture to the mild crunchy filets.

Sausage Rolls

She almost got it right. Nagi made some moist on the inside, golden crispy on the outside pork sausage rolls, an iconic snack food in Australia. Instead of relying on premade sausage (and who really knows what lurks in there?) she used pork mince and added bacon. Yes, she added savory, salty, smoky bacon along with the onions and garlic.

She didn't get all fancy with hidden veggies or (heaven forbid) dried fruit. These are honest-to-goodness sausage rolls as God and the Aussies intended, except for one thing. She used panko bread crumbs. Understandable, but also unremarkable. When you make these sausage rolls, ditch the panko and instead use 1/2 cup finely ground macadamia nuts.

Shrimp and Spinach Stuffed Salmon

I love fresh salmon; not only is it a sustainable, healthy fish (bring on those Omega-3s), but it is flavorful without being too "fishy" and adapts to so many different flavor profiles. Are you in the mood for teriyaki—that sweet-savory sauce and salmon work together like best friends. Maybe you're in the mood for barbecue? Use your favorite cue-sauce on salmon filets for a quick-to-fix dinner.

Or you can create a company-worthy meal with this shrimp stuffed salmon dish. The filling of shrimp, mushrooms, and spinach is packed with flavor and color and then Sonia christens the top with toasted and chopped macadamia nuts for an intriguing crunchy texture.

Sources

• Australian Macadamias
• Wikipedia
• Food Faith
• Australian Women's Register
• Hawaii Life
• Food Reference
• Miederswell
• Spark Recipes
• Made How
• Australian Dictionary of Biographies
• Macadamia Castle

© 2020 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on December 31, 2020:

Thank you, Mary. That's very kind of you. I can't imagine how happy I would be to have a macadamia nut tree.

Mary Norton from Ontario, Canada on December 31, 2020:

Our macadamia in the Philippines recently bore fruit, and now my family is enjoying the nuts. I will send this hub so they more about it.

Linda Lum (author) from Washington State, USA on December 27, 2020:

Adrienne, those cookies with white chocolate, macadamias, and dried cranberries are my absolute favorite, but I bake my own. I'm glad to hear that you enjoyed this article. Perhaps I've inspired you to take macadamias beyond cookies?

Adrienne Farricelli on December 27, 2020:

This really has my mouth watering now. I love macadamia nuts and I remember buying some white chocolate chip cookies with macadamia nuts and cranberries. I can't remember the brand but they were so good!

Linda Lum (author) from Washington State, USA on December 23, 2020:

Sp Greaney thank you so much for commenting on my article. Yes, I wrote this to demonstrate that these nuts can be used not just in cookies but in other sweet and savory dishes.

Sp Greaney from Ireland on December 23, 2020:

I never would have thought that they would be so versatile and that one could incorporate them into different dishes. The dishes all look great too. I must look for these the next time that I am in the store.

Linda Lum (author) from Washington State, USA on December 22, 2020:

Flourish, thank you for taking the time to find me. I LOVE macadamia cookies. I don't know if 2021 will be better, but it will certainly be different. Stay safe my dear and have a wonderful Christmas.

FlourishAnyway from USA on December 22, 2020:

I'm so glad you started the recipes with cookies. I enjoy macadamia nut cookies but have never made them myself. I'll have to do that now for Christmas! I hope you are doing well. Let's hope for a better 2021!

Linda Lum (author) from Washington State, USA on December 22, 2020:

Manatita, that is the kindest comment I've ever received. Thank you so very much.

manatita44 from london on December 22, 2020:

Carb Diva you do tell a great story. I figure you could write some successful children's book's, or perhaps tour with me when I tell stories.

Macademia has a great many uses and nutrient content. I did not know that the Aborigines first savoured this delicacy. Awesome!

Linda Lum (author) from Washington State, USA on December 21, 2020:

Oh Ann, be careful what you wish for. "Different" from 2020 might not be better (...did I just say that out loud?)

I agree with you that macadamias are very rich, and they are (in my part of the world) quite pricey, so are a true indulgence (maybe I'm related to the aborigines).

Thank you for your kind words and for taking the time to track me down. A blessed Christmas to you and your family.

Ann Carr from SW England on December 21, 2020:

Finally got round to commenting via the feed! Too much going on at the moment.

I love Macadamias and visited a farm cum museum when in Australia. I really like them but they are so rich that more than 2 make me feel ill. Great recipes though!

Hope you have a great Christmas and a wonderful 2021 that helps us all forget 2020!

Ann

Linda Lum (author) from Washington State, USA on December 21, 2020:

Thanks Shauna. My philosophy is that you and I are already naturally sweet, so we don't need to ingest any more sugar. Merry Christmas to you as well. Love ya back!

Shauna L Bowling from Central Florida on December 21, 2020:

Fascinating history on the macadamia, Linda! The flower is so pretty. I'd love to have one of those in my yard.

Like you, I've got more of a savory palate. The shrimp stuffed salmon sounds yummy. I love any dish that calls for spinach.

So glad I was able to slip in before the drawbridge was lifted!

Merry Christmas, Sis! Enjoy, be merry, and be safe.

Love,

Sha

Linda Lum (author) from Washington State, USA on December 21, 2020:

Pamela, I'm glad you were able to get in here before HP locked the front door. Like you, I wish these weren't so expensive (but if they were cheaper I'd buy them more often, and pack on the pounds. They are little fat-bombs, but they're SOOO good). Thank you for your kind words and your friendship. Merry Christmas to you.

Linda Lum (author) from Washington State, USA on December 21, 2020:

Peggy, as I began to research for this article I was amazing at the wealth of information. (It wasn't a tough nut to crack). Thanks for your kind words. Merry Christmas to you as well.

Pamela Oglesby from Sunny Florida on December 21, 2020:

Walter Hill was correct as these nuts are delicious. I wish they were not so expensive.

The history of these nuts is fascinating. This is a terrific article, Linda. The recipes were interesting also, as I never thought about this nuts used in a crust for chicken or Mahi Mahi.

I hope you and your family have a very Merry Christmas, Linda.

Peggy Woods from Houston, Texas on December 21, 2020:

What a rich history lesson you have given us about the macadamia. The photo showing the blossoms on the tree is beautiful! Thanks! Merry Christmas to you and yours.

Linda Lum (author) from Washington State, USA on December 21, 2020:

Thank you Bill. I enjoyed doing the research on this one. Yes, they are pricey. Years ago we had friends living in Hawaii and they would send macadamias to us for Christmas.

Bill Holland from Olympia, WA on December 21, 2020:

I can sink my teeth into these. Get it? Sink my teeth into them? Sorry! It must be corny Monday.

I do love these. I can't afford them often, but I do love them.

Loved the history, of course.

And I love our friendship!

Merry Christmas, my friend, and a Soggy Monday to you!

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

The Ancient Story of Wine

Both France and Italy are renowned for their wine production; some of the finest wines come from the Bordeaux, Burgundy, Piedmont, Sicily, and Emilia-Romagna regions. But these are not where the earth first brought forth wine grapes. Archeological evidence points to an area between the Caucasus and Zagros Mountains in Europe, an area that spans the countries we know today as Azerbaijan, Georgia, northern Iran, and Turkey.

Some food historians have quibbled over which came first, wine or beer? When you consider the process, wine must have been the first. Wine production (I’m not specifying good wine) requires no human intervention. (Even apes in the wild seek out past-their-prime fruits.) Grape juice encounters wild yeast and fermentation happens. Beer production is much more complicated. However, the deliberate domestication of wine-producing vines would not have been possible within a nomadic society. The care and production of wine-making grapes and the vinification process require an organized society.

Archeologists have found the ruins of a winery site in Armenia, estimating that it was created more than 6,000 years ago. The village, Areni, is still recognized for its wine production.

White Wine Was a Happy Accident

There are thousands of varieties of wine, but only one species of grape vine is the parent of them all, Vitis vinifera. Six-thousand years ago they were red; how did we end up with white wine grapes?

Dr. Mandy Walker works for the CSIRO (Commonwealth Scientific and Industrial Research Organization, Australia’s national science research agency). She found the answer to this question and published her findings in a 2007 journal article. She and her colleagues mapped the DNA of white wine-producing vines and discovered that the red color of grapes is controlled by two separate genes, VvMYBA1 and VvMYBA2. In white wine grapes, both genes are mutated so that the ability to produce the color red is switched off.

Dr. Walker cannot confirm when this mutation occurred but noted that remnants of white wine have been found in flasks in the tomb of Tutankhamen. That means that the change occurred more than 3,000 years ago. Walker and her team examined 55 different white wine grapes and all of them contain the dual mutation; it appears that they all have the same single ancestor.

The Most Popular White Wine Grapes

• Chardonnay: This is one of the most popular, from the Burgundy region of France.
• Sauvignon Blanc: Another French wine from the Bordeaux and Loire Valley. This grape is heavily influenced by local terroir (soil and climate).
• Riesling: One of the top three in terms of production (Chardonnay and Sauvignon Blanc are the other two). Riesling makes its home in the Rhine region of Germany.
• Pinot Gris (aka Pinot Grigio): The grapes of this variety have a rosy-colored skin that color the resulting wine deep yellow. There are two Pinots—the one from France is full-bodied and spicy; the one from Italy tends to be more acidic and light-bodied.
• Semillon: This variety can be found in the Bordeaux region of France, Australia, New Zealand, Chile, South Africa, and Argentina.
• Gewurztraminer: This highly aromatic grape is spicy and rich with the aroma of lychee and passion fruits. It is named for a German-speaking area in Italy.
• Viognier: The wine from this variety is full-bodied, lush, and buttery soft. It originated in the Rhone region of France but the Central Valley of California is fast becoming a major producer.
• Chenin Blanc: This grape originated in France but South Africa is now the top producer.
• Sylvaner: This might be a new name to you, but I’m introducing it because of the next wine on our list. This variety grows in western Germany and the French wine Alsace. It’s used to make Liebfraumilch.
• Muller-Thurgau: Dr. Hermann Müller crossed the Riesling and the Sylvaner to create this varietal. He had hoped to take advantage of the quality of Riesling and the productivity of the Sylvaner, but unfortunately, the end result was a rather unremarkable German wine. The Muller-Thurgau is capable of being grown in a relatively wide range of climates and soil types; the grapes produced in northern Italy and New Zealand produce a pleasing, fruity, low-acid wine.
• Pinot Blanc: Grown in the Alsace region, this grape is commonly used in the production of sparkling and sweet dessert wines. It is medium- to full-bodied with good acidity with flavors of apple.
• Muscat: This is one of the oldest domesticated grape varieties; there are over 200 different muscats but only four of them are used to make wine.

Mussels and Linguine With Garlic Butter and White Wine Pasta Sauce

If you are a seafood lover (insert swoon-emoji here), steamed mussels in garlic butter sauce is probably near the top of your list of favorite things. Pasta with fresh basil, olive oil, garlic, and Parmesan cheese (essentially pesto without the pine nuts) is also one of my favorite things.

Now, imagine combining those two marvelous dishes into one amazing meal. Mussels and linguine give you that perfectly creamy, garlicky white wine sauce, tender strands of pasta, and sweet, succulent mussels all in one.

Mixed Mushroom Risotto

The perfect rice for risotto is short, round, plump, and a little bit sassy (just like me). Arborio is the most common short-grain rice used but Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano are also good choices. What makes them “risotto rice”? They all have a high percentage of the starch amylopectin.

If you have ever cooked homemade jam or jelly, you will recognize the word "pectin." Pectin is the natural thickener in apple juice, and the "amylopectin" in short-grain rice serves as a thickener as well. It makes the cooked grain starchy and creamy, while still holding its shape.

Short-grain rice is not cooked like its long- or medium-grain cousins. First, it is gently sautéed in butter or olive oil so that each grain is coated. Next, a splash of wine is added to the pan; at this point, the rice is stirred constantly until the wine has all but evaporated. Then the fun begins. Hot broth is added to the pan, one ladle-full at a time, and allowed to simmer and be absorbed into the rice. This process is repeated until the rice is rich and creamy, but still holds its shape (test a grain with your teeth to see if it is done). You want al dente "Goldilocks rice"—not too hard, not too soft, but just right.

The rice simmers to a creamy richness, and as the dish is completed Parmesan cheese is deftly folded in, its nutty, salty flavor providing a perfect contrast to sweet, silky mascarpone.

Ingredients

• 2 tablespoons unsalted butter
• 1 1/2 teaspoons olive oil
• 1/2 cup minced onion
• 1 garlic clove, minced
• 1/2 pound fresh mushrooms, sliced (a combination of white, cremini, shiitake, or oyster)
• 1/2 teaspoon dried thyme leaves
• 3/4 cup dry white wine
• 1 cup Arborio rice
• 1/4 teaspoon black pepper
• 3-4 cups chicken, vegetable, or mushroom broth, heated to a simmer
• 1/4 cup Parmigiano-Reggiano, grated
• 1/4 cup mascarpone cheese

Instructions

1. In a large sauté pan melt 1 tablespoon butter with olive oil over medium heat. Add onion and garlic and cook until onion is soft about 2 minutes. Stir in mushrooms and cook until lightly browned (3 to 4 minutes). Stir in thyme. Add 1/4 cup of the wine and cook until wine is absorbed. Remove from heat and cover to keep warm.
2. Melt remaining 1 tablespoon butter in a large heavy saucepan over medium heat. Add rice, pepper, and remaining 1/2 cup white wine. Stir to ensure that rice does not clump together and cook until wine is absorbed. Add 1 cup broth; reduce heat to low, and stir until broth is almost absorbed. Continue to add broth, 1/2 cup at a time and stirring until rice is creamy and tender but still firm in the center. This should take about 15 to 18 minutes.
3. Stir in mushrooms. Remove from heat and stir in Parmigiano-Reggiano and mascarpone.

Chicken Dijon in White Wine Sauce

This chicken Dijon with white wine sauce is an easy one-pan meal. Served over pasta, rice, or with warm slices of rustic bread, it's an easy, flavorful dish that's quick enough for family but worthy of a dinner party.

Pan-Seared Cod in White Wine Tomato Basil Sauce

Cod (also known as Alaska pollack) is a mild-flavored, flaky white fish that many people like because it doesn't taste "fishy." This recipe for pan-seared cod is colorful (roasted cherry tomatoes), piquant (lemon juice, white wine), herby (basil), and even has a pop of heat from a dash of red pepper flakes. Wonderful clean flavors in less than 30 minutes. Serve it with a side of brown rice, crusty bread, or a refreshing green salad.

If you can't find cod you can substitute sea bass, striped bass, whiting, grouper, haddock, hake, monkfish, pollock, or mahi mahi.

Linguine With Mushrooms and White Wine Butter Sauce

Linguine with mushrooms in a light (yet decadent) white wine butter sauce is an easy vegetarian meal full of umami flavor with meaty shiitake mushrooms. If you can't find shiitake's baby portabellos or criminis can be substituted. The author of this recipe recommends using fresh pasta.

Chardonnay Cake With Almond Sugar Crust

Yes, you can even bake with white wine. Wine makes an incredibly moist cake; it's sophisticated and adult without tasting boozy. Most recipes that you'll find on the internet rely on a boxed cake mix. This chardonnay cake is made from scratch. Just before going into the oven, you top the batter with a generous sprinkle of turbinado sugar and sliced almonds. In the oven, the topping toasts and caramelizes into a crisp shell.

Sources

• ABC
• Gentleman's Gazette

© 2020 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on December 16, 2020:

Denise, I'm keeping my fingers crossed that HP will be true to their word and restore the ability to comment next year. (BTW, I wonder if you looked at it, and then went to your feed if you would be able to see it?)

Denise McGill from Fresno CA on December 16, 2020:

Thanks. That is good to know. I'll have to check that Exploring Sherry out. I know right up front that I won't be able to comment on it so I want you to know how much I appreciate your research and answers.

Blessings,

Denise

Linda Lum (author) from Washington State, USA on December 16, 2020:

Hi Denise. Sorry it took so long to get back to you. HP doesn't make this easy, ya know? I love a GOOD sherry for cooking, but not the stuff they sell in the grocery store that is labeled "cooking sherry." That stuff is just plain nasty. Also, you have to be subtle with it--too much and you have a boozy mess, just enough will impart notes of caramel and nuts. I wrote an article a few months ago "Exploring Sherry: History and How to Use it In Your Cooking." That might help you.

Denise McGill from Fresno CA on December 15, 2020:

I've never been one to cook much with wine. My husband loves a good cooking Sherry in his pasta sauce but I never really got the appeal. What am I missing? It doesn't seem to change the flavor much that I can tell. So what is it? Since wine is vegan I'd like to know the benefits.

Blessings,

Denise

Linda Lum (author) from Washington State, USA on December 15, 2020:

Adrienne, it's nice to hear that you already enjoy cooking with wine. Perhaps you will be able to use a few of these recipes. Have a great day!

Linda Lum (author) from Washington State, USA on December 15, 2020:

Flourish, I remodeled my kitchen about 10 years ago--it was out of commission for 2 weeks and that (to me) seemed an eternity. I sense once you get everything done (and gosh, I hope you send me some photos), you're going to have one heck of a celebration.

Thanks for your kind words.

Adrienne Farricelli on December 15, 2020:

We have white wine mostly on the days we eat fish. My hubby prefers red wine, while I appreciate more the more delicate flavors of white. I do use white whine a lot when cooking. It gives a wonderful flavor.

FlourishAnyway from USA on December 15, 2020:

Oh, wow. You have really outdone yourself here. Add crusty bread and a salad and you have a meal! I sure wish my oven would come in. It's about to go from bad to worse, however. My cabinets get replaced this week but the countertops aren't being replaced until after the new year. Slow progress. Great article!

Ann Carr from SW England on December 14, 2020:

Yes, I read your article about wine pairings; I have a copy! Thanks.

I meant to say that if your book includes all the background history like this hub does, then it's going to be great!

Ann

Linda Lum (author) from Washington State, USA on December 14, 2020:

Bill, I knew this one wouldn't land in your bookmarks, but hoped you could at least enjoy the history. Have a great week my friend.

Linda Lum (author) from Washington State, USA on December 14, 2020:

Ohmygoodness Manatita! Is there wine in Tuscany? You might as well ask if there is sand on the beach?

Linda Lum (author) from Washington State, USA on December 14, 2020:

Hi Shauna, I'm glad you were able to pick up this one before it went to Discover whatever.

Linda Lum (author) from Washington State, USA on December 14, 2020:

Thanks Ann, and good morning to you. A few months ago I wrote an article about wine pairings. If you don't have the link, let me know.

Linda Lum (author) from Washington State, USA on December 14, 2020:

Pamela, good morning. I have written a small article on mushrooms, but nothing really in depth. Thanks for the suggestion. I'm always looking for new topics.

Bill Holland from Olympia, WA on December 14, 2020:

I've explored just about all the white wine one man should explore, thank you very much. lol It's funny to think that at one time I taught classes about food and wine pairings. A long time ago, a different lifetime. Now I'm happy to read about it but not partake. :)

Happy Monday my friend!

manatita44 from london on December 14, 2020:

A good vintage is like a sublime kiss, calligraphed on the heart of lovers. I tend to speak of Tuscany in my poetic lines, but I admit I don't even know if there's wine there. My creative juices goes there when I'm looking for taste and beauty.

So many types of wines! I once used them as a gentleman, sitting in romantic settings with my spouse or friends.

Mushrooms I like too, for omelletes, cooking and frying, etc. Merry Christmas!

Shauna L Bowling from Central Florida on December 14, 2020:

Linda, I love protein in wine sauce. I'm definitely going to try the Chicken Dijon with White Wine sauce. The mussels dish is yummy, too. My grocery store sells mussels in white wine sauce at a reasonable price.

Thanks for the history on white wine grapes. I had no idea how white grapes came to be.

Glad I caught this before it went to Delishbly!

Ann Carr from SW England on December 14, 2020:

You always make me feel hungry with your lovely photos of food excellently presented!

I must admit that I prefer red wine but there's nothing to beat a good chilled white with fish or sometimes chicken. It's the old 'pairing' thing, isn't it? Some combinations just work so well.

Lovely history lesson too!

Ann

Pamela Oglesby from Sunny Florida on December 14, 2020:

I like your self description of "a little bit sassy". This is such an interesting article about the history of wine. It is amazing to me that they can pinpoint a mutation that is 3000 years ago.

As for your pictures, Linda, thanks. I am starving now! Each dish looks so delicous. I think you could probably write an article about muchrooms, if you have not already done one. This is a wonderful article.

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

There's a World of Meat Pies

Let’s spin the globe. No matter where you find a spot of dry land, you will also find a variety of meat pie. Every country, region, and ethnic group has a savory meat-and-crust meal that spotlights their local herbs, spices, proteins, and vegetables. For example:

• Colombian empanadas
• English sausage rolls
• Russian pierogi
• Moroccan pastille
• Lebanese sfiha
• Greek kreatopita
• Chinese beef meat pies (牛肉馅饼)
• Quebecois (French Canadian) tourtière

A Brief History of Meat Pies

Long ago, in a distant galaxy . . . No, I'm kidding. But archaeologists do point to the Neolithic Age (about 9500 B.C.) as the advent of the pie. They tell us that our ancestors made a pie that

"was a flat crusty galette made from ground oat, wheat, rye, and barley and was filled with honey. It was baked over hot coals."

Over 3,000 years ago, royal bakers for the pharaohs of Egypt added some fruits. Drawings of this can be found in the Valley of the Kings, etched on the tomb walls of Ramses II. We're told that the Greeks nudged in a bit of meat, but . . . that still sounds like dessert to me. So, where's the beef?

The Roman Empire Came to the Rescue

Leave it to the Romans to assimilate the food of the Greeks and add their own decadent spin. They created a galette filled with meats, oysters, mussels, lampreys, and fish. But there's one problem. They tossed away the crust.

Unlike the flaky pastries that we make today, the crusts of the Romans were little more than a mixture of flour and olive oil. They were rock-hard and not meant to be a part of the meal, they were little more than a convenient vessel.

All Roads Lead to (or Is It From?) Rome

(The following is a greatly abbreviated version of history, with tongue set firmly in cheek.)

Something as wonderful as meat pies (even if the crust is inedible) is difficult to contain. They traveled with the Roman legions and spread across Medieval Europe faster than the plague, with a little help from the Crusades of course. Lords and ladies were still discarding the pastry. (I wonder if this is where we gained the expression “upper crust”.)

The state of the crust improved somewhat in Northern Europe. There the locals grew wheat and raised their own sheep, pigs, and cattle. And instead of olive oil, flour was mixed with butter or lard. With these winning ingredients, a proper meat pie was finally born.

But they weren’t being called pies, at least, not yet. These wonderful meat-filled pastries were called coffins (yes, just like it sounds, meaning a box). Members of royalty (of course) took even this humble dish to the next level. Songbirds were often cooked and used to “adorn” the top of each coffin to indicate the type of filling contained therein. (Perhaps “four and twenty blackbirds baked in a pie” is not merely a nursery rhyme).

The Quebec Meat Pie (aka Tourtière)

The tourtière (tor-tee-AIR) is a direct descendant of those European meat pies of royal birth. The etymology of the name is still subject to debate. Some believe the tourtière comes from the French word for the vessel in which it was baked. Other food historians say the name comes from "toure," the French name for the passenger pigeon that was abundant in the area (and often used as part of the meat filling for the pie).

The people of the Saguenay Lac-St. Jean region claim the tourtière as their invention, created in the 17th century when Quebec was a French settlement.

Near the end of the century Amelia Simmons wrote and published the first known cookbook by an American author. Unlike other books of Britain, American Cookery presented dishes adapted to the foods available in the Colonies. Within its covers is a recipe that sounds very much like the tourtière of today.

"Four pounds of flour and one and a half pounds of butter mixed together. Wet with cold water and place the dough in the dish. Spread the cuts of pigeon and pieces of turkey, veal, sheep, or birds with the slices of pork, salt, and pepper. Powder it with flour. Continue until the dish is full or the ingredients have been used up. Add three pints of water. Cover carefully with dough and let cook moderately two and half hours."

Classic Tourtière (Québec Pork Pie Recipe)

A true tourtière is not a quick-to-fix meal; it's a labor of love that requires several hours of simmering on the stove and then more time baking in an oven. Perhaps this is why the dish is served at Christmas-time or for New Years. It's a special dish not to be taken lightly. Anything that requires this dedication is worthy of celebration. A perfect example of an authentic tourtière is Aimee Wimbush-Bourque's classic tourtière (Québec Pork Pie Recipe).

Aimee was born and raised on the west coast of Canada; she and her siblings were home-schooled in a rural area where they raised chickens, chopped wood, and foraged for mushrooms. That connection to nature led her to Quebec as an adult. She attended culinary school and served as chef, caterer, and personal chef. With love, marriage, and children she has exchanged a chef's apron for a laptop. She and her family now make their home at a seaside cottage in Halifax, Nova Scotia, where she has authored two books: The Simple Bites Kitchen, and Brown Eggs and Jam Jars.

Her recipes are artfully photographed, precise, do-able by even the novice cook, and a true expression of Canadian cuisine.

Carb Diva's Tourtière

Butter and sour cream make this crust very rich and flaky; I find this recipe a bit easier to work with than traditional pie crust recipes that use only shortening or lard.

Ingredients

For the pastry:

• 3 cups flour
• 1/2 tsp. salt
• 12 tablespoons unsalted butter
• 1 cup sour cream
• 3 tablespoons milk

For the filling:

• 1 1/2 pounds ground turkey (93/7 ratio of lean to fat)
• 1/2 pound ground pork
• 1/2 teaspoon baking soda
• 2 tablespoons water
• 1 tablespoon olive oil
• 1 1/2 cups onion, finely minced
• 2 cloves garlic, finely minced
• 1 carrot, peeled and finely diced
• 1/4cup red bell pepper, finely diced
• 1 large russet potato, shredded
• 1 cup beef broth
• 1 teaspoon poultry seasoning
• 1/4 teaspoon each cinnamon, nutmeg, and cloves
• 1 bay leaf
• 1 egg beaten with 1 tablespoon water to make an egg wash

Step 1: Make the Pastry

1. Place flour, salt, and butter in the bowl of a food processor. Cut in butter using on/off pulses. The mixture will resemble coarse crumbs.
2. Add sour cream and pulse until blended.
3. Add milk and process until dough forms. Gather dough into a ball. Cut the ball of dough in half.
4. Place a sheet of waxed paper on a work surface and flour lightly. Place one piece of dough in the center of the floured waxed paper, turn over to coat both sides with flour. Place the second sheet of waxed paper over the top of the dough. (You now have a "sandwich" of waxed paper, floured dough, and waxed paper).
5. Using a rolling pin, gently roll dough to 1/8-inch thickness
6. Remove the top layer of waxed paper and then gently drape back on the dough. You are doing this to release the dough so that it no longer adheres to the waxed paper. Quickly flip the dough/waxed paper sandwich over and remove the other sheet of waxed paper.

Step 2: Make the Filling

1. Place ground meats in a large mixing bowl. Combine baking soda and water and drizzle over the meat. Toss to combine and set aside. According to America’s Test Kitchen, the baking soda solution alters the pH of the meat proteins so that they will brown more quickly and release less liquid (your meat will not taste or feel dry when cooked).
2. Next, heat olive oil in a large sauté pan over low heat. Add onion and sauté 15-20 minutes, until onion is tender and beginning to brown. Add garlic, carrot, bell pepper, potatoes, broth, and seasonings. Simmer, uncovered about 20 minutes or until most liquid is absorbed. Stir a few times to keep from stitching or scorching.
3. Add the ground meat to the pan and cook, stirring occasionally, until no longer pink, about 10-15 minutes. Break up the meat with a spoon into small crumbles.
4. Remove from heat and set aside to cool to room temperature. (Don’t forget to remove the bay leaf).

Step 3: Assemble and Bake

1. Preheat oven to 425 degrees F.
2. While the filling cools prepare pastry and line a deep 9-inch baking dish with about 2/3 of the dough. Spoon in the filling (level it with your spoon), and then add the top crust. Cut a few decorative slits to allow steam to escape.
3. Brush the top crust with egg wash.
4. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F. and continue to bake until the pie is golden brown, about 30 minutes more.
5. Let cool for 30 minutes before serving.

Yield: 8 servings

Savory Tourtière

The traditional seasoning for a Quebec tourtière is cinnamon,cloves, nutmeg and allspice. Denise Pare-Watson's mom makes a more savory tourtière with sage and poultry seasoning.

Vegan Tourtière

By definition, a tourtière is full to the max with juicy meat, often several types of meat. How could it possibly be made as a vegetarian meal? Sam Turnbull is a cookbook author living in Toronto, Canada. She grew up in a meat-eating family; they raised chickens, went hunting and fishing, and ate what they believed was a healthy protein-rich diet.

In 2012 she had an epiphany. A documentary caused her to re-evaluate her philosophy on animals and food. She knew in her heart that she wanted to be a vegan, but hated the foods she found at her local health-food store. However, Sam was an experienced cook and realized that with her skills she could probably make real-food, not fake food that looks and tastes satisfying.

Sam solved the problem of filling her vegan tourtière with juicy meat—the meaty part is tofu crumbles (which she makes herself) and the juicy part is mushroom. Humans experience five tastes—sweet, sour, salt, bitter, and umami. Umami means "meaty/satisfying" and that is the flavor profile for tofu and mushrooms.

Sources

• Food Timeline
• The History and Geography of Tourtière
• Food Bloggers of Canada

© 2020 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on December 08, 2020:

Hi Flourish. Ohmygoodness, you went "over the river and thru the woods" to find me, and I thank you for that. I even had to go thru the back door to respond to your comment.

HP/Maven - Are you listening!!!!?????

Anyhow, I appreciate your comment. Your mom's meal sounds a bit like cottage pie (shepherd's pie has lamb, but cottage pie uses another less wooly protein). And hey, melted cheese works for me all of the time. Maybe I should change my nom de plume from Carb Diva to Cheese Diva.

FlourishAnyway from USA on December 08, 2020:

I've never heard of these so I learned a lot. Of course, my eyes about bugged out at the thought of carrier pigeons in those long ago pies, but people eat all kinds of things. Your recipe was far more reasonable. When I was growing up, my mother made what she called "hamburger pie" but it didn't have a top crust. Instead, it had mounds of mashed potatoes with melted cheese.

Linda Lum (author) from Washington State, USA on December 07, 2020:

Denise, these pies are so yummy--perhaps this one will change your family's viewpoint on savory pies.

Have a blessed week.

Linda Lum (author) from Washington State, USA on December 07, 2020:

Brenda, isn't sour cream good on just about anything (hahaha)? Thank you for stopping by.

Linda Lum (author) from Washington State, USA on December 07, 2020:

Shauna, it's good to hear from you. I missed you last week and was getting concerned. I am posting my Christmas baking on my personal blog.

Denise McGill from Fresno CA on December 07, 2020:

I love Sam Turnbull and her "It Doesn't Taste Like Chicken" blogs on vegan cooking. Nice of you to include her recipe link. My family was never one for the savory pies. We much more leaned toward the sweet fruity ones but this is worth a try. Thanks.

Blessings,

Denise

Shauna L Bowling from Central Florida on December 07, 2020:

Linda, out of all these meat pies, yours looks the most delicious. As always, the history is interesting. I love that Diva touch!

Will you be posting any of the recipes you make for Christmas? What types of cookies do you bake? Inquiring minds (and adventurous taste buds) want to know!

BRENDA ARLEDGE from Washington Court House on December 07, 2020:

The history about the origins of pie is interesting.

The meat pie you have here sort of reminds me of a taco lasagna.

I am sure the sour cream is delicious on this one.

Thanks for showing us this recipe.

Linda Lum (author) from Washington State, USA on December 07, 2020:

Good morning Pamela. I'm glad you enjoyed the history. I don't know all this off the top of my head; it takes lots of research (I love doing this). Book is going very slowly. Tons of research needed there as well. Thanks for asking.

Linda Lum (author) from Washington State, USA on December 07, 2020:

Bill, take your time, give it your full attention, and you can do this. I hy confidence in you.

Pamela Oglesby from Sunny Florida on December 07, 2020:

This is an interesting history of the Tourtiere. I make a chicken pot pie, but the Tourtiere is different. It looks like a mouth-watering dish. I wish I had a slice riight now. Haha.

Your knowledge of the history of these dishes is great. I love reading the history as I is amazing how far back some dishes were made. I buy ready made pie crust. Guess I have gotten spoiled.

I hope your book is going well. Have a wonderful week, Linda.

Bill Holland from Olympia, WA on December 07, 2020:

I love pot pies, so this seems like basically the same thing, right? You had me at the word "meat." Looks tasty, loved the history, a win-win for this meat lover. Now the question is this: am I capable of making one without having it so dry it will make my mouth pucker? lol Stay tuned. I think I'll try one this coming weekend.

Happy Monday my friend!

manatita44 from london on December 07, 2020:

You will live for a long time, rising so early. Bored and tired today so post prayers went back to bed. Been up for a while though. A short 2 mile walk will do any moment from now. Do be careful. Our 'friend' is a serious business and somewhat deadly. Peace.

Linda Lum (author) from Washington State, USA on December 07, 2020:

Good morning Manatita (it's 7:30 a.m. and I'm my first cup of coffee). Yes, it is cold here as well--just above freezing. But there is no snow in the foreseeable forecast, and for that I am thankful. It is beautiful, but I don't enjoy walking on snow and ice. (I am very fearful of falling).

Thank you for your kind words; I hope you have a wonderful day. (Sorry about your bad baguette.)

manatita44 from london on December 07, 2020:

The Paragraph about the song-birds and blackbirds are a little chilling. Ah!

Vegan tourtiere with tofu and mushroom? Yesterday, I went out with 3 boys. (We call ourselves boys and girls in my Order), we went to a Cafe selling sandwiches. The best on offer for us was a turkey styled vegan baguette. It was aweful! Yours will definitely be better.

Always a joy to see you and hope you have a blessed day. It's cold here now. How about where you are? Stay well and blessed.

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

The Italian Christmas Cake

In England there is fruitcake, a dessert which actually consists of more fruit and nut than batter; it’s often glazed and flavored with a boozy sugar syrup.

German families enjoy a sugar-dusted stolen; it’s half-moon shaped and similar to the Brit’s fruitcake (but without the rum or whiskey).

And in Italy, every family welcomes the Christmas season with panettone (pah-neh-TOW-nay). This stunning loaf is tall, proud, and dome-shaped. The bread is soft and brioche-like, enriched with butter and eggs. It’s sweetened with sugar, raisins, and candied fruit.

But, once upon a time panettone was a mere loaf of wheat bread. Well, that’s one of the stories we’ve been told.

A Food Blogger's Passion for Panettone

Milan is home to Stanislao Porzio, an internationally known food blogger and an unabashed lover of the panettone. He conceived of and organized “Re Panettone,” an annual celebration in his home city (reputed to be the birthplace of panettone) to promote the excellence of the bread and to showcase the artisan bakers who create it. Those who vie for the crown of “King Panettone” must vow to use all-natural ingredients, free of preservatives or additives.

Porzio is, in fact, so passionate about the topic that in 2007 he published an entire book on panettone. He explained its origins in this way:

“Panettone is first documented by a manuscript conserved in the city’s Ambrosian Library. It goes back to the 1470s and is authored by Giorgio Valagussa, the preceptor of the House of Sforza. In the text, a dialogue between the master and his pupils is narrated about the Ceremony of the Log that had been celebrated by the family of the Duke since time immemorial. On the night of 24th December, a huge log was placed in the fireplace. This log was supposed to burn until Epiphany. The pater familias, after having sprinkled it with wine and set it ablaze, cut from each of ‘three great loves of wheat bread’, a symbol of the Trinity, a ‘particle’ (Valagussa uses precisely this Eucharistic term), which was to be set aside until the following year. Of course, all the remaining slices were distributed among those present.”

But I Prefer the Fairy Tale Approach

Although Porzio's description is probably closer to the truth, I prefer the romance of other stories created to explain the name and genesis of this Milanese sweet. Here is a sampling:

Our first story takes place in the 15th century. Ughetto degli Atellani was a Milanese nobleman. Because of his social standing, he could have chosen any woman to be his wife, but he fell head-over-heels in love with Adalgisa, the daughter of Toni, a poor, humble baker. To woo her, he disguised himself as a baker and used the best of ingredients (butter, eggs, and dried fruits) to create a rich, moist, flavorful bread of tender crumb. Some say that the bread was named “Pan de Ton” which, loosely translated means "bread of the rich." Others say that the bread was named after the father-in-law, Toni the baker. By the way, although this is a lovely story, I sincerely doubt that, even with the best of ingredients, a novice could create a flawless loaf of bread.

Another tale takes place in Castello Sforzesco (the Sforza Castle). In the 15th century Ludovico Sforza was the Duke of Milan (yes, he was a big deal). On Christmas Eve his head chef had the great misfortune of burning the dessert. Toni, a lowly scullery, leaped to the rescue, offering a bit of sourdough he had been holding aside to make a humble loaf of bread for himself. Toni, great guy that he was, whipped that meager bit of dough into a magnificent pastry as he kneaded in raisins and candied fruit. He baked the loaf, the chef retained his position (and his head), and the loaf was christened Pan de Toni in honor of the inventor. (By the way, here’s a bit of trivia. It was Ludovico Sforza who commissioned the painting of The Last Supper by Leonardo Da Vinci. Maybe he really was a big deal).

What Makes a Great Panettone?

Rich Tangy Dough

The original panettone was a sourdough, a bread leavened with wild yeasts and lactic bacteria. Any sourdough connoisseur understands that yeast doughs that are allowed to mellow and ferment are richer in flavor and texture. That is certainly the key to an authentic panettone. But, the dough on the panettone is also rich and brioche-like. Standard loaves are moistened with water; our bread is created with eggs and milk and then further enriched with butter and sweetened with sugar.

Dried Fruits (That Aren’t Dry)

When dried fruits (of any kind) meet up with moisture, they greedily absorb every last drop. If you plump them in a warm bath of liquid (water, juice, alcohol) they will happily mind their manners when folded into your bread dough. However, if you don’t pre-hydrate them, guess what happens? Those greedy little moisture-seekers will grab onto the wetness in your dough, resulting in a dry, lifeless loaf of bread.

The Ultimate Panettone

I researched dozens of recipes in search of the perfect panettone and believe that I have indeed located the ultimate. However, it's not from the Fanny Farmer Baking book, nor was it taken from a well-worn card from my Italian nana's recipe file.

Max Bernstein, is a baker, cook, and educator; he studied the art of bread baking at the French Culinary Institute in New York City and is a contributing writer for Serious Eats, the warehouse for meticulously tested recipes backed by in-depth scientific analysis.

Max has simplified the creation of the perfect panettone, but don't equate simple with speedy. Plan on two days for this task, from beginning to end (but only one hour of the estimated 24 to 30 hours is active time). That rich dough we want comes together without a sourdough starter—cultured buttermilk provides the tang and soft texture. And those dried fruits luxuriate overnight in a bourbon/lemon zest soak.

Panettone Bread Pudding

The brown sugar in this first recipe does more than merely sweeten the dish—it creates a caramel-like sauce. It imparts a slight burnt, smoky taste . . . and much more. There's extra sauce to spoon on this panettone bread pudding, topped with a scoop of vanilla ice cream.

Panettone Stuffing

At first thought, this might seem a totally odd way of using a fruity cake—in stuffing? But trust me; how does this differ from using bread cubes and then tossing in dried cranberries or raisins in a stuffing for the Thanksgiving bird (or other fowl)? Combining fruits and savory spices is common in northern European cooking. This panettone stuffing is sweet and savory, and it would make a wonderful side for roast pork too.

Panettone Tiramisu

What is tiramisu? First, it’s an Italian phrase which loosely translated means “pick me up” or “cheer me up.” The original is a coffee-flavored layered dessert somewhat like the English trifle. Crisp ladyfingers stand in for the pound cake of the English treat, and custard is replaced with a fluffy mixture of whipped eggs, sugar, and mascarpone cheese.

But in this recipe, we don't use ladyfingers. Panettone tiramisu uses up the leftover slices of your Christmas cake.

Panettone Waffles

These panettone waffles are so easy you might dismiss them as ordinary and not worth trying. You'd be missing out on an amazing treat. Slice your panettone, butter and sprinkle with cinnamon sugar. Toast in your favorite waffle iron and then (are you ready for this?) top with a scoop of vanilla ice cream. If you are feeling especially decadent, you can further gild the lily with a drizzle of chocolate sauce.

Panettone Ice Cream

Anisa toasts cubes of our Christmas cake in the oven and then steeps them in a warm pan of vanilla-scented cream and milk. This "steeping" extracts every bit of panettone flavor. That lovely flavored cream is then used to make a traditional custard which, when frozen, makes the richest, creamy panettone ice cream you will ever taste.

Panettone French Toast

Trivia

• Italian families consume an estimated 5.5 pounds of panettone per year.
• The world’s most expensive panettone (costing 80,000 euros) was made by an Italian pastry chef for a Russian billionaire. It was covered with gold leaf and decorated with diamonds.
• The largest panettone on record weighed 732 pounds and stood 1.5 meters (just short of 5 feet) tall.

Sources

• Italo Americano
• Expo Milano
• Epicurean Traveler
• Insider
• I Italy
• Just Fun Facts

© 2020 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on November 30, 2020:

Manatita, first thank you for taking the extra time required to find my article and t post a comment. “They” (Hub Pages) aren’t making this easy for us, are they? So much to consider and respond to in your comments.

First of all, several years ago I wrote an article on tiramisu. Google “Tiramisu: Folklore and Fun Recipes for a Fantastic Italian Dessert.” Tada! My first guess on why it might seem so much more than a mere trifle is that it is a bit boozy.

I had a wonderful Thanksgiving Day with just the 5 of us (me, Mr. Carb, two daughters and son-in-law). The entire day spent with loved ones is the best part for me. Being able to cook for those loved ones seems like icing on the cake as the saying goes (perhaps that’s an American expression?). For me, cooking is a way of showing love. Love is the key ingredient in everything I present to my dear ones.

The part about the indigenous people might have a bit of folklore mingled with fact, but the story is that the Pilgrims (the first settlers to the New World in the 1600s) would have starved to death in their first winter in North America if not for the benevolence of the native peoples. Food (and knowledge of how to grow it for the future) was shared.

manatita44 from london on November 30, 2020:

What I see is lots of good and alluring food and some great and juicy stories. The Da Vinci part is interesting! I have had Italian Tiramisu. Here's a question? What makes it so delectable? It's nothing like the English trifle! More profound and sublime! Stay well.

Note: I remember you saying something about having a great Thanksgiving and family time. I saw two poetess explaining it on different days. A white American and a black American, both, interestingly, in response to questions as to what made it special.

One said food, gratitude and a bit about the indigenous people. The other said food, social family time and also mentioned the indigenous people. That last part I did not know. No one here has mentioned it as far as I can see. Peace.

Adrienne Farricelli on November 30, 2020:

I was raised in Italy and panettone and pandoro have been always around me during the holidays. My husband's sister works for a panettone factory so we always have some when we visit. There are so many types now filled with a variety of creams. Thanks for sharing many leftover recipes. I am glad that panettone has become so popular even in the US.

Linda Lum (author) from Washington State, USA on November 30, 2020:

MizB thank you for taking the time to find me and comment. I'm sorry that this is perhaps one of the foods that will not adapt to gluten-free, but the all-purpose GF flours that are made today are far better than what was available even just a few years ago. If you have the ingredients I'd be tempted to give it a try.

Doris James MizBejabbers from Beautiful South on November 30, 2020:

I had to stop what I was doing and read this wonderful article in the feed, Linda. I went super crazy when I discovered Pannetone after Christmas at a local Tuesday Morning store. It is one of my favorite breads (cakes?). I keep intending to try to make one using the usual baking powder for gluten-free, but I know the texture won't be the same and that is part of the attraction. It it doesn't turn out very well, I guess I can always make bread pudding out of it. That sounded delicious, but as expensive as store bought panettone is, I wouldn't sacrifice it to pudding.

Thanks for such a great article, my friend.

Linda Lum (author) from Washington State, USA on November 30, 2020:

Good morning Pamela. The book is slow-going but anything worth doing is worth doing well (at least that was what my Dad would say). Thanks for your kind comments. I'll bet you did have panettone when you were young. I seem to recall seeing in the department stores at Christmastime.

Linda Lum (author) from Washington State, USA on November 30, 2020:

Flourish, I would die without my oven. (Well, actually I wouldn't but my moaning and groaning to my family would perhaps put my life in peril). When you get that oven again, you can make your own panatonne and 86 the raisins.

Linda Lum (author) from Washington State, USA on November 30, 2020:

Bill, I would wager that it's both--this is a stunningly magnificent article AND HP is being as ultra-annoying as ever. Thanks my friend.

Linda Lum (author) from Washington State, USA on November 30, 2020:

Thank you John. I hope you enjoy the recipes (but I can't fathom Christmas in summer).

Bill Holland from Olympia, WA on November 30, 2020:

This one disappeared quickly. I usually have a couple hours leeway before it changes to another site, but not this one. That either means this is a very special article, or HP is trying to be ultra-annoying today. Sigh!

I hope this last day of November is a good one for you, my friend.

Pamela Oglesby from Sunny Florida on November 30, 2020:

This is such an fascinating article, Linda. I love the history of this cake. The french toast looks so delicious also. I think I had Panatonne when I was very young, so it has been a long time. Panatonne is better than a regular fruitcake. Good luck with that book you are writing.

FlourishAnyway from USA on November 30, 2020:

Oh, my my. You had me at boozy sugar syrup. I've seen these but never tasted them (scared off but the raisins) but your recipes tempt me. Without an oven for weeks on end, I won't be making anything soon, but I can dream, right? Sigh.

John Hansen from Queensland Australia on November 29, 2020:

We tend to have the moist English style fruit cake for Christmas (sometimes my wife makes it, sometimes a friend of ours, Rance, gifts us one he has made) but other years we buy a panatonne for a change. I didn’t realise it was quite as versatile as you have shown so maybe I will encourage my wife to attempt to make one. Thanks Linda.

Linda Lum (author) from Washington State, USA on November 29, 2020:

Thanks Peggy. We usually don't have a problem with leftovers either.

Peggy Woods from Houston, Texas on November 29, 2020:

My husband buys some Panatonne each year around Christmas. Thanks for your ideas of how to use leftovers, although I think that he will eat it just as it comes.

Linda Lum (author) from Washington State, USA on November 29, 2020:

Hi Linda. I think panettone is the best kind of fruitcake. It makes the most excellent French toast. It's good to hear from you and I'm glad you enjoyed the article.

Linda Crampton from British Columbia, Canada on November 29, 2020:

I enjoyed reading about panettone very much. I discovered a version imported from Europe in my local supermarket last year and loved it. I'd never heard about panettone before then. I know it would be fresher if I made it myself, but I'm very tempted to buy another loaf this year.

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

Holding History in Your Hand

The Cornish pasty (rhymes with nasty, not tasty) is a hand-held meat pie. A truly authentic one contains diced beef, potato, rutabaga (called swede if you're in the United Kingdom), and onion, all encased in a shortcrust pastry. Sounds easy enough, but the pasty is more than a simple pie. When you eat one, you are holding in your hand a bit of history. To discuss Cornish pasties, we must first look back in time, hundreds of years ago.

The Bronze Age

In 1825, Dr. Christian Jṻrgensen Thomsen, director of the Royal Museum of Nordic Antiquities, developed a system for defining and classifying the archeology and anthropology of artifacts in the museum’s collections. He divided the history he was observing into three distinct periods—the Stone Age, the Bronze Age, and the Iron Age. Each of those periods speaks of the cultural and intellectual development of mankind.

If not for the Bronze Age, we might not be speaking of the place where pasties originated—Cornwall, England. Bronze is an alloy, a combination of copper and tin that results in a new metal with greater strength and resistance to corrosion; the whole is truly greater than the sum of its parts. Tin is the key to success and was first found in the alluvial streams in West Cornwall. As the stream-borne deposits of tin were depleted, tin mining progressed to deeper and deeper pits and shafts. By the time the Roman Empire expanded to Britain, the extraction of tin was a thriving industry.

A Savory Meal for Famish Laborers

The development of steam power in the 19th century transformed the extraction process, enabling miners to quarry tin from greater depths. You might be wondering how the pasty plays into this history.

First, it was supremely portable and the thick crust insulated the savory contents for several hours. It was a calorie-dense meal, providing nutrition to weary, hungry laborers. But most important of all was the shape of the pasty. An unfortunate (and alarming) byproduct of tin mining is arsenic dust. With no place to wash one's hands before eating, the sturdy crimped crust severed as a perfect handle that could be disposed of.

By the way, those discarded crusts did not go to waste. The miners were a superstitious sort, believing that ghosts, or "knockers," inhabited the mines. Hopefully, those leftovers would keep the ghosts in good "spirits." I'm inclined to believe that it was rodents who benefited from the spoils, but I will let you draw your own conclusions.

Then They Came to the U.S.

By the 1880s the tin resources in Britain were beginning to dwindle, and so miners emigrated to the New World. They found a new home in the upper peninsula of Michigan, an area rich in iron and copper deposits.

Along with their knowledge of the mining process, the Cornwall miners brought along their Cornish pasties. When they were joined in the mines by Finnish and Italian miners, those workers soon adopted the pies as their own.

The pasty was adopted by Finnish and Italian miners, who looked to their Cornish supervisors for cues on how to behave in American culture. By the mid-20th century, the pasty was so firmly entrenched among all the Upper Peninsula’s ethnic groups that it was common to find locals who assumed that the pasty was of Finnish or even Italian origin.

— Nate Barksdale, "Miners' Delight: History of the Cornish Pasty," Aug. 22, 2018, History.com

Traditional Cornish Pasty

A truly authentic Cornish pasty is made of shortcrust (a butter-rich flour dough) filled with raw minced lean beef, potatoes, onions, and rutabaga or turnip. No liquid is added, and none is needed as the meat cooks within the pastry, releasing its own juices which mingle with the starch of the potatoes and the moisture of the onions to create a perfectly balanced savory gravy.

Michigan "Yooper" Pasty

The people of the upper peninsula of Michigan (lovingly referred to as Yoopers) adapted the Cornish treat to their own tastes, improvising with ground beef and more herbs and seasonings beyond the traditional salt and pepper. These Yooper pies would be a fun recipe to make on a lazy weekend and make a great easy-to-eat meal on game day (go Lions!).

The Pasty, Italian-Style

I searched high and low and was not able to locate a recipe for a pasty created by Italian cooks in the upper peninsula of Michigan. However, I was able to find one created by a British ex-pat living on the island of Malta. Liz's mushroom, lardon, and rosemary pasties feature the flavors one associates with an idyllic Italian meal—pancetta, wild mushrooms, rosemary, garlic, olive oil, and even a bit of anchovy (which is optional, of course, but adds just the right note of salty-umami flavor).

Thanksgiving Turkey Pasties

Just in time to rescue you from leftovers, here's a recipe for Thanksgiving turkey pasties. Turkey, stuffing, and gravy are neatly tucked between a buttery crust and baked to a rich golden brown. Serve with some cranberry sauce on the side or (my husband's favorite), more gravy.

Vegetarian Cornish Pasties

These vegetarian pasties are just as moist, savory, and protein-packed as their beefy cousins, but without the meat. Tomatoes and spinach provide the umami flavor and lentils are a flavorful protein (and fiber-filled) punch.

Curried Vegetable Pasties (Vegan)

Although curry is an Indian dish modified for British tastes, it’s so popular that it contributes more than £5 billion annually to the British economy. In fact, the UK now celebrates National Curry Week every October. For that reason, it seemed only reasonable to include a vegan pasty with curry flavors. This vegan pasty relies on stick margarine rather than butter to keep the pastry flaky; if you prefer, coconut oil can be substituted. Curry powder, garam masala, garlic, and coriander provide spicy heat, and chickpeas, spinach, and root vegetables contribute to the healthy and satisfying filling.

Chicken and Leek Pasties

Here's a Cornish pasty for those who prefer to not include red meat in their diet. Using rotisserie chicken makes these chicken and leek pasties easy to make in under an hour if you prepare the pastry ahead of time.

Cheese, Onion, and Potato Pasties

The creator of this recipe is a freelance food and travel writer. Karen Burns-Booth makes her home in an old converted schoolhouse on the edge of Snowdonia National Park in North Wales. If that doesn't sound like paradise, I don't know what does.

Her cheese, onion, and potato pasties remind me of the Russian potato pierogies sold at Pike Place Market in Seattle.

Gluten-Free, Dairy-Free Shortcrust Recipe

I have several friends who are sensitive to gluten and dairy. This gluten-free shortcrust was created by a baker who understands those problems and how to adjust ingredients for those needs. I hope will be of help to those of you who want to try a pasty recipe but need to omit the gluten and/or dairy.

Sources

• Cornish Pasty
• William-Rowland
• Bernard D Deacon
• Grandpa Shorters

Comments

Linda Lum (author) from Washington State, USA on November 24, 2020:

Chitrangada it is always good to hear from you. I am glad that I was able to assemble so many different versions of the pasty. Thank you for stopping by.

Chitrangada Sharan from New Delhi, India on November 24, 2020:

Excellent article with wonderful information about these delicious pastry recipes. I liked all of them. The combination of ingredients sounds good and there is so much variety.

I like to know the history and story about the exotic recipes. This makes them even more special.

Thank you for sharing.

Linda Lum (author) from Washington State, USA on November 24, 2020:

John, thank you for taking the extra effort to find this and comment. I'm looking forward to the turkey version (our Thanksgiving is this Thursday).

John Hansen from Queensland Australia on November 24, 2020:

The history behind the pasty was very interesting, Linda. I love Cornish pasties and these alternate versions also sound quite good. Thank you for sharing.

Linda Lum (author) from Washington State, USA on November 23, 2020:

Linda, neighbor to the north, so good to hear from you. Thanks for your kind words.

Linda Lum (author) from Washington State, USA on November 23, 2020:

Shauna, yes you can absolutely use that puff pastry with a filling that is already cooked (I wouldn't use the raw meat traditional recipe). There are many ideas on Pinterest.

Linda Crampton from British Columbia, Canada on November 23, 2020: