Newsletter

Question OF THE DAY: What Italian city first introduced the rest of the world to the fork and table napkin?  Answer at bottom of Newsletter.
 
A few weeks ago I listed foods which I intended you to have on hand for easy throw-together appetizers, but my friend, Merle, thought I was trying to kill her.  So just wanted to set that straight.
 
One of the great experiences of having Truffles and Trifles is teaching kids how to cook.  They are so eager to learn, they have such pure enthusiasm. Children who are picky eaters. change when they create their own wonderful concoctions. Learning to cook expands a child's horizons and a lucky unexpected benefit - is the math and science they learn.  Which brings me to my point:  SUMMER CAMP starts JUNE 9TH THROUGH THE 13TH, JUNE 23RD THROUGH THE 27TH.  JULY 7TH THROUGH JULY 11TH; JULY 28TH THROUGH AUGUST 1ST.  All new recipes, all new experiences.  Don't wait to sign your child up....
 
This next section is really, really important:  Strange as this may be, I thought it might help you.
SOME GASOLINE FACTS. 
Always fill your tank (especially in Florida) early in the morning, while the ground temperature is still cool.  Remember that all service stations have their storage tanks buried below ground where is it cool.  The colder the ground, the more dense the gasoline, when it gets warmer gasoline expands, so buying in the afternoon or in the evening - your gallon is not exactly a gallon!!  When you are filling up do not squeeze the trigger of the nozzle to a fast mode.  If you look you will see that the trigger has three stages:  low, middle and high.  In slow mode you should be pumping on low speed, thereby minimizing the vapors that are created while you are pumping.  All hoses at the pump have a vapor return.  If you are pumping on the fast rate, some other liquid that goes to your tank becomes vapor.  Those vapors are being sucked up and back into the underground storage tank so you are getting less worth for your money.
 
One of the most important tips is to fill up when your gas tank is HALF FULL OR HALF EMPTY - how ever you look at life - the reason for this is, the more gas you have in your tank the less air occupying its empty space.  Gasoline evaporates faster than you can imagine.  Gasoline storage tanks have an internal floating roof.  This roof serves as zero clearance between the gas and the atmosphere, so it minimizes the evaporation.  If there is a gasoline truck pumping into the storage tanks when you stop to buy gas, DO NOT FILL UP - most likely the gasoline is being stirred up as the gas is being delivered, and you might pick up some of the dirt that normally settles on the bottom. 
Thanks to Sue......
 
Coming up - great classes: Fabulous Chicken with incredible side dishes. Also A Spicy Evening filled with great hot food and even spicy ice cream ..fun, fun.  Also for those of you who want to learn how to bake - we have Baking Basics, Perfect Pies, Tarts and homemade ice cream.  And of course, the greatest class for couples  - DATE NIGHT  - bring your sweetie and have a ball - ON May 17th.
 
And I know most of you have a problem with vegetables so on May 20th, we are going to do a Perfect side dishes class so your friends, family and kids alike will love vegetables.  And our amazing SUSHI - if you like Sushi, you will fall in love with making your own.
 
Go to www.trufflesandtrifles.com and Register On-line:
 
SOME IMPORTANT NEWS FOR THOSE OF YOU WHO ARE FANS OF STONEWALL ONION JAM - IT HAS ARRIVED AS HAVE THE NEW CRACKERS STONEWALL IS NOW MAKING AND SOME OF THE BAREFOOT CONTESSA'S PRODUCTS.  come in for a sample.
Fun, Fun recipes
Answer to question:   VENICE

Go to www.trufflesandtrifles.com and hit on Cooking Class and Current schedule:

 
Barker Wedding Rehearsal Dinner   CHEPP Team Building
 
My granddaughter and her father making dreams come true.   Morgan's Birthday Party

 

BOUILLABAISSE FOR MERLE

1 medium onion, finely chopped (1-1/2 cups)

1 leek, white part only, thinly sliced (1 cup)

1 garlic clove, pressed or minced

2 medium tomatoes, peeled, seeded, and diced (1-1/2 cups)

2 tablespoons finely chopped parsley

1 stalk celery, finely chopped (1/2 cup)

1 bay leaf

¼ teaspoon dried fennel seeds, crushed

¼ teaspoon dried saffron threads, dissolved in chicken stock

1/8 teaspoon freshly ground black pepper

2 cups fat-free chicken stock or fish stock

1 cup dry white wine

½ pound firm white fish, cut into strips (2 cups)

½ pound shellfish, shelled and cleaned

Sprigs of fresh thyme for garnishing, optional

4 slices crusty French bread

 

  1. Combine the onion, leek and garlic in a large saucepan or pot and cook, covered, over very low heat until soft, about 10 minutes, adding stock if necessary to prevent scorching.  Add all other ingredients except fish, shellfish, garnish and bread.
  2. Mix well and bring to a boil.  Reduce heat and simmer, covered, for 10 minutes.
  3. Add fish, and shellfish and continue to simmer until they turn from translucent to opaque, 2 to 5 minutes.
  4. Serve in bowls, garnished with sprigs of thyme.  Serve with a slice of crusty, toasted French bread on the side.  

 

CHINESE BARBECUED PORK

 3 – ¾ pound pork tenderloins

2 tablespoons hoisin sauce

2 tablespoons dry sherry or white wine

1 tablespoon soy sauce

1 teaspoon Chinese 5 spice powder

1 teaspoon minced garlic

2 tablespoons honey

 

  1. Trim fat and membrane from pork and transfer pork to a large heavy zip lock.  In a bowl whisk together all remaining ingredients except honey and add to pork.  Seal bag, pressing out excess air, and turn it to coat pork well.  Chill pork, turning bag once or twice, at least 2 hours and up to 12.
  2. Prepare grill or wok to hot.
  3. Remove pork from marinade and reserve 2 tablespoons marinade.  In small bowl whisk together honey and reserved 2 tablespoons marinade.  Grill pork on an oiled rack set 5 to 6 inches over hot heat, turn over every 2 minutes, 6 minutes total.  Baste pork with honey mixture and cook pork, turning and basting it every 2 minutes, 10 minutes more.  Discard any remaining honey mixture.
  4. Continue to cook pork, turning it every 2 minutes, until a instant read thermometer registers 145 degrees, about 6 minutes.  Let pork stand for 5 minutes before slicing on the diagonal.

 

Serves 4 to 6.

EQUIPMENT NEEDED:

Zip lock                            Measuring spoons                 Flat whisk

Grill or Wok                     Serving Platter                    Cutting board

Sharp knife                      Pastry brush                        Tongs

 

DOLMATHAS (STUFFED GRAPE LEAVES)

1 jar grape leaves

1 cup Popcorn rice, rinse twice raw

¼ cup of chopped fresh dill

2 small onions, chopped

½ cup olive oil

1 tablespoon salt

1-1/2 lb. Combination of lamb and ground beef

½ cup parsley, chopped

½ cup fresh mint chopped

1 teaspoon cinnamon

1 cup tomato sauce

1 teaspoon freshly ground black pepper

Melted butter as needed

Water if needed to make soft mixture

 

1.      Wash grape leaves very well in cool water.  Drain well.

2.      Combine all ingredients and mix very well.

3.      Place grape leaves on a plate with ribbed side up.  Place one tablespoon of mixture on bottom of grape leave and roll up.

4.      Line saucepan with grape leaves.  Place rolled grape leaves in layers.  Add about ¼ cup of melted butter, and add enough water to cover grape leaves.

5.      Place a plate on top.  Bring to a boil, then lower heat to a simmer for about one hour or 45 minutes until rice is tender.

 

LEMON SAUCE

3 eggs, beaten until light yellow and fluffy

Then add ½ cup lemon juice

  1. Take liquid from grape leaves and blend with egg mixture.  Then pour over grape leaves and serve.
  2. Make 8 to 10 servings..

 

GREEN TOMATO GRATIN*

2 tablespoons unsalted butter, melted, plus more for dish

5 green tomatoes cut in half crosswise

5 slices white bread, crusts removed

1-1/2 tablespoons chopped fresh flat-leaf parsley

Salt and freshly ground pepper

2 tablespoons honey

 

  1. Heat oven to 350 degrees.  Generously butter a gratin or baking dish large enough to accommodate tomato halves in one layer. 
  2. Place bread in food processor and pulse until crumbled and no large pieces are there.  Transfer to a small bowl.  Add parsley, salt and pepper to taste to taste and drizzle with melted butter.  Toss to combine and set aside.
  3. Place tomato halves in the prepared baking dish, cut-side up.  Season with salt and pepper, drizzle with honey, and sprinkle crumb mixture on top. 
  4. Bake, uncovered, until tomatoes have softened, 35 to 40 minutes.  Remove tomatoes.  Increase heat to BROIL .  Place tomatoes under broiler until crumbs are golden brown, about 1 to 2 minutes.  Serve immediately.

*This recipe also works well with red tomatoes but you must shorten cooking time by half.

 

EQUIPMENT NEEDED:

Jelly roll pan                       parchment paper              Food processor

Small bowl                          Bread knife                    Cutting board

Measuring spoons                  small pan to melt butter   

 

More Recipes

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