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 The Ring Bros. Marketplace Newsletter                                                                  September 2010
                                    
 
Contents

 


 Making Wine at Home

Nothing feels as satisfying and authentic as making your first batch of wine from fresh grapes. And there's no better time to try it than in early autumn, when grapes all over the country are ripening in vineyards and backyard gardens.

There are many kinds of grapes to choose from, depending on where you live. Vitis vinifera is the classic choice for flavor, varietal character and historic authenticity. This famous European wine-grape family includes such renowned varieties as Chardonnay, Merlot, Zinfandel and Cabernet Sauvignon. In the United States, to make a sweeping generalization, v. vinifera grapes thrive in California and the Pacific Northwest. They also grow well in microclimates scattered from New York to the Great Lakes, the Mid-Atlantic states and beyond.

Those who live in colder, wetter climates may not be able to find v. vinifera grapes grown locally. Don't be discouraged. Fine hybrids and Vitis labrusca grapes, which are less susceptible to cold and disease, may be growing near your home. Other options include ordering grapes through your favorite local winemaking shop or from a produce wholesaler.

Whatever kind of grapes you use, the general techniques, equipment and ingredients are the same. Here's an overview of some key steps along the way.


Basic Winemaking Equipment

Here's everything you need to make your first one-gallon batch of wine from fresh grapes. You should be able to find this equipment at any homebrewing or home winemaking supply shop.

Large nylon straining bag
Food-grade pail with lid (2 to 4 gallons)
Cheesecloth
Hydrometer
Thermometer
Acid titration kit
Clear, flexible half-inch diameter plastic tubing
Two one-gallon glass jugs
Fermentation lock and bung
Five 750-ml wine bottles
Corks
Hand corker


Inspecting the Fruit

Winemaking starts with inspecting the grapes. Make sure they are ripe by squishing up a good double handful, straining the juice and measuring the sugar level with a hydrometer, a handy device you can buy at a winemaking supply shop. The sugar density should be around 22° Brix - this equals 1.0982 specific gravity or 11 percent potential alcohol - and the fruit should taste sweet, ripe and slightly tart.

The grapes also must be clean, sound and relatively free of insects and other vineyard debris. Discard any grapes that look rotten or otherwise suspicious. Also, it's very important that all the stems are removed, since they will make your wine bitter.


Keeping it Clean

Winemaking demands a sanitary environment. Wash all of your equipment thoroughly with hot water, boiling what you can. It's also wise to arm yourself with a strong sulfite solution to rinse any equipment that comes in contact with your wine. To make it, add 3 tablespoons of sulfite powder (potassium metabisulfite) to a gallon of water and mix well.
Adjusting the Juice

Adjusting the juice or "must" of your wine is critical. Luckily, it's also easy. Acid content is measured with a simple titration kit; you can buy one at a supply shop. The ideal acid level is 6 to 7 grams per liter for dry reds and 6.5 to 7.5 grams per liter for dry whites.

Here's an example: If your must measures 5.5 grams per liter, then you need to add 1 gram per liter of tartaric acid to bring it up to 6.5 g/L. Since 0.2642 gallons equals 1 liter, 1 g/L is equivalent to adding 3.8 grams of tartaric acid to your one-gallon batch. Add this powder in one-eighth teaspoon intervals, checking acidity carefully after each addition, until the desired level is reached. You can buy tartaric acid at your supply shop.

You also need to monitor the sugar level with your hydrometer. The must should be about 22° Brix for both reds and whites. To bring the sugar concentration up, make a sugar syrup by dissolving one cup sugar into one-third cup of water. Bring it to a boil in a saucepan and immediately remove from heat. Cool before adding in small amounts, one tablespoon at a time, until the desired degrees Brix and specific gravity is reached. To lower the sugar level, simply dilute your must or juice with water.

The temperature of your must can also be adjusted to provide the perfect environment for yeast cells. Warming up the juice gently (don't cook or boil it!) is an easy way to bring it to pitching temperature without damaging the quality of the wine. Fermentation can sometimes reach into the 80° to 90° F range, though the 70° F range is standard for reds (whites often are fermented at cooler temperatures).

If your grapes have been refrigerated or are too cold, use this unorthodox but quick trick: Heat up a small portion of the juice in the microwave, mix it back into the fermentation pail and re-test the temperature. An electric blanket wrapped around the fermentation pail also works, but takes longer. For cooling, add a re-usable ice pack and stir for a few minutes. Pitch the yeast when the temperature reaches 70° to 75° F for reds and 55° to 65° for whites.


Racking the Wine

"Racking" means transferring the fermenting wine away from sediment. You insert a clear, half-inch diameter plastic hose into the fermenter and siphon the clear wine into another sanitized jug. Then top it off and fit it with a sanitized bung and fermentation lock. This can be a delicate operation and it's important to go slowly. You don't want to stir up the sediment, but you don't want to lose your siphon suction.


Bottling the Batch

Bottling may sound complicated, but it's really not. To bottle your wine, you simply siphon your finished product into the bottles (leaving about 2 inches of headspace below the rim), insert a cork into the hand corker, position the bottle under the corker and pull the lever. It's always wise to buy some extra corks and practice with an empty bottle before you do it for real.

Wine bottles can be purchased at home winemaking stores, or you can simply wash and recycle your own bottles. These supply stores also rent hand-corkers and sell corks. You should only buy corks that are tightly sealed in plastic bags because exposure to dust and microbes can spoil your wine. Corks can be sterilized just before bottling, with hot water and a teaspoon of sulfite crystals.

A one-gallon batch will yield about five standard-size (750 ml) bottles of wine. If the fifth bottle isn't quite full, then either drink that bottle or use smaller bottles to keep the wine. The key is to have full, sealed containers that are capable of aging.

Now you're ready to make your first batch of fresh-grape wine. Below you'll find step-by-step recipes for a dry red and a dry white table wine. The recipes have similar steps and techniques, with one important difference. Red wines always are fermented with the skins and pulp in the plastic pail; the solids are pressed after fermentation is complete. White wines are always pressed before fermentation, so only the grape juice winds up in the fermenting pail.


Wine Grapes & Juice are available now!
Ask for it in the produce department.



Dry Red Table Wine


18 lbs. ripe red grapes
1 campden tablet (or 0.33g of potassium metabisulfite powder)
Tartaric acid, if necessary
Table sugar, if necessary
1 packet wine yeast (like Prise de Mousse or Montrachet)


Harvest grapes once they have reached 22 to 24 percent sugar (22° to 24° Brix).

Sanitize all equipment. Place the grape clusters into the nylon straining bag and deposit the bag into the bottom of the food-grade pail. Using very clean hands or a sanitized tool like a potato masher, firmly crush the grapes inside the bag. Crush the campden tablet (or measure out 1 teaspoon of sulfite crystals) and sprinkle over the must in the nylon bag. Cover pail with cheesecloth and let sit for one hour.

Measure the temperature of the must. It should be between 70° and 75° F. Take a sample of the juice in the pail and measure the acid with your titration kit. If it's not between 6 to 7 grams per liter then adjust with tartaric acid.

Check the degrees Brix or specific gravity of the must. If it isn't around 22° Brix (1.0982 SG), add a little bit of sugar dissolved in water.

Dissolve the yeast in 1 pint warm (80° to 90° F) water and let stand until bubbly (it should take no more than 10 minutes). When it's bubbling, pour yeast solution directly on must inside the nylon bag. Agitate bag up and down a few times to mix yeast.

Cover pail with cheesecloth, set in a warm (65° to 75° F) area and check that fermentation has begun in at least 24 hours. Monitor fermentation progression and temperature regularly. Keep the skins under the juice at all times and mix twice daily.

Once the must has reached "dryness" (at least 0.5° Brix or 0.998 SG), lift the nylon straining bag out of the pail and squeeze any remaining liquid into the pail.

Cover the pail loosely and let the wine settle for 24 hours. Rack off the sediment into a sanitized one-gallon jug, topping up with a little boiled, cooled water to entirely fill the container. Fit with a sanitized bung and fermentation lock. Keep the container topped with grape juice or any dry red wine of a similar style. After 10 days, rack the wine into another sanitized one-gallon jug. Top up with dry red wine of a similar style.

After six months, siphon the clarified, settled wine off the sediment and into clean, sanitized bottles. Cork with the hand-corker.

Store bottles in cool, dark place and wait at least six months before drinking.

Red wine is fermented with the pulp and skins. This "cap" will rise to the top, so you need to "punch it down" frequently with a sanitized utensil.


Dry White Table Wine


18 lbs. ripe white grapes
1 campden tablet (or 0.33g of potassium metabisulfite powder)
Tartaric acid, if necessary
Table sugar, if necessary
1 packet wine yeast (like Champagne or Montrachet)

Harvest grapes once they have reached 19 to 22 percent sugar (19° to 22° Brix). Pick over grapes, removing any moldy clusters, insects, leaves or stems.

Place the grape clusters into the nylon straining bag and put into the bottom of the food-grade plastic pail. Using very clean hands or a sanitized tool like a potato masher, firmly crush up the grapes inside the nylon bag.

Crush the campden tablet (or measure out one teaspoon of sulfite crystals) and sprinkle over the crushed fruit in the bag. Cover pail and bag with cheesecloth and let sit for one hour.
Lift the nylon straining bag out of the pail. Wring the bag to extract as much juice as possible. You should have about one gallon of juice in the pail.

Measure the temperature of the juice. It should be between 55° to 65° F. Adjust temperature as necessary. Take a sample of the juice in the pail and use your titration kit to measure the acid level. If it is not between 6.5 and 7.5 grams per liter, then adjust with tartaric acid as described above.

Check the degrees Brix or specific gravity of the juice. If it isn't around 22° Brix (1.0982 SG) adjust accordingly.

Dissolve the packet of yeast in 1 pint warm (80° to 90° F) water and let stand until bubbly (no more than 10 minutes). When it's bubbling, pour yeast solution directly into the juice. Cover pail with cheesecloth, set in a cool (55° to 65° F) area and check that fermentation has begun in at least 24 hours.

Monitor fermentation progression and temperature at least once daily.

Once the must has reached dryness (at least 0.5 degrees Brix or 0.998 SG), rack the wine off the sediment into a sanitized one-gallon jug, topping up with dry white wine of a similar style. Fit with a sanitized bung and fermentation lock.

Keep the container topped with white wine. Be sure the fermentation lock always has sulfite solution in it. After 10 days, rack the wine into another sanitized one-gallon jug. Top up with wine again.

After three months, siphon the clarified wine off the sediment and into clean, sanitized bottles and cork them.

Store bottles in cool, dark place and wait at least three months before drinking.
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 Store Events

Friday September 3, 3-7 pm

Product Sampling
Green Mountain Gringo Chips & Salsa



Saturday September 4, 3-7 pm
Product Sampling
Ring Bros. Dry Rubs & Bread Dipping Oils



Thursday September 9, 6-7 pm
Classic French Cooking
Beef Burgundy




Friday September 10, 3-7 pm
Product Sampling
Late July Snacks




Saturday September 11

3-5 p.m. Cooking Demonstration
Kickoff Classics

3-7 p.m. Product Sampling
Capri di Roma Pasta Sauces




Thursday September 16, 6-7 pm
Classic French Cooking
Ratatouille







Friday September 17, 3-7 pm
Product Sampling
Ring Bros. Salad Dressings & Seafood Marinades




Saturday September 18

3-5 p.m. Cooking Demonstration
Gourmet Grilled Cheese

3-7 p.m. Product Sampling
More Than Gourmet Stocks and Wine Sauces




Thursday September 23, 6-7 pm
Classic French Cooking
French Onion Soup




Friday September 24, 3-7 pm
Product Sampling
Tonnino Tuna




Saturday September 25
3-5 p.m. Cooking Demonstration
Shrimp Etoufee


3-7 p.m. Product Sampling
Stonewall Kitchens Cranberry Products



Thursday September 30, 6-7 pm
Classic French Cooking
Coq au Vin
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 Featured Products

NEW!

Bella Rustico Crostinis & Croccoles


These delicious snack crackers are made from simple Italian bread dough, rolled thin and baked crisp in a brick oven. Perfect served with salads, soups, dips and spreads, cheeses and meats, nad all by themselves.




Ring Bros. Markets Dipping Oil Blends

Our dipping oils for bread are so full of flavor that they can be used for so much more than dipping your favorite bread in. Bread dipping oils and dipping sauces are wonderful as a base for salad dressings. Drizzle dipping olive oil over grilled veggies for a flavor pick-me-up, drizzle on homemade pizza or bruschetta. Toss your favorite bread dipping oil or dipping sauce with pasta or use for sauteing meats, chicken, or veggies. The list of uses for bread dipping oils just goes on and on.

New flavors.. Tuscan & Roman!



Republic of Tea

Seasonal Flavor: Hot Apple Cider

A naturally-caffeine free blend of apples, cinnamon cloves and ginger. Reminiscent of apple cider, with the luscious aroma of cinnamon and cloves, make this cup the perfect accompaniment to the colors of the harvest season.


New! Coconut Cocoa

The Cup of Dessert Herb Tea - A rich, exotic taste of this herbal infusion combines coconut and chocolate to produce a thick, naturally sweet, tropical cup. The delicious taste of both cocoa and carob belies their nutritional value. Enjoy at any latitude as a warming, low-calorie cup of dessert.


Cranberry Blood Orange

Tart-Sweet, fruitful blend of cranberries, black tea, and orange peels. Bountiful in flavonoids which help to maintain a healthy heart.




Gluten Free!
Food's By George Crumb Cake

Over the past decade, the Foods By George name has become synonymous with great-tasting gluten-free foods, as the Foods By George staff is particularly dedicated to making the best products available to the celiac community. Their energy and passion stems straight from the top of the bakery: George and Ceil, the owners of Foods By George. For George and Ceil, food is their passion and their livelihood. They and their staff are dedicated to fostering an awareness of Celiac Disease, as Foods By George donates a portion of its proceeds to Celiac Disease research. Foods By George continues to develop new and delicious products for all their customers.








NEW!

Fruit2day


Fruit2day is perfectly portioned, all natural, with 2 servings of fruit (or half of the recommended daily requirements,1) in each 6.75 oz. bottle. It contains no added sugar and has only 110-120 calories. It is naturally high in Vitamin C – a natural antioxidant that can help support a healthy immune system and maintain healthy skin.

Americans love fruit, but admit they’re not getting enough. In fact, 90% of Americans don’t eat the recommended four servings of fruit each day, based on a 2,000 calorie per day diet.2

Fruit2day makes getting more fruit in one’s diet easier to add to any daily snack routine, whether you’re working out, on-the-go, or just need a nutrition boost in between meals.

Look for it in the produce department!




Ella's Kitchen Baby Food

Ella’s Kitchen have developed a fantastic range of baby foods that are very different from anything else on the supermarket shelves, minimally processed and containing nothing other than puréed organic fruit and vegetables.

There has been absolutely nothing else added to these pouches except what's in the name - just 100% organic fruit with nothing to dilute its goodness, not even water.

And because the pack is so easily squeezy it’s just as handy out and about as at home.

Tasty cold or warmed up, although the pouch should never be put in a microwave.
Vegetarian friendly
No added salt or sugar
No additives or thickeners
No GM ingredients or E numbers




The Pasta Shoppe

Delicious pasta in fun shapes everyone will love.

Letters and Numbers ABC and 123
a fun way to celebrate "Back to School"! Also a fun tool for teaching our littlest ones.



Tailgate & Celebrate
Footballs & helmets make the game even more fun.






Gluten Free!
Glutino Premium Fiber Bread

Premium Fiber Bread - Fiber helps to keep our bowel movements regular and ward off certain diseases. Fiber also keeps us full longer so this bread is perfect for a healthy diet. Simply delectable, trans fat and cholesterol free.




 Home Canning Tips

More and more of us are starting to embrace the old-school tradition of canning in the name of better food. And the process is easier than you think. All you need are a few pieces of equipment and a little time. Come winter, you'll be able to enjoy the harvest all over again.

You begin by sterilizing the jars in boiling water. Then, once you've filled them with hot jam, you boil them again. Proper canning, or "heat-processing," hermetically seals the jar, meaning that no air or tiny organisms can get in. It also kills any undesirables that may be present, like bacteria, yeast, or mold. In addition, it destroys naturally occurring enzymes that cause food to spoil.



1. Clean Jars and Closures
Wash canning jars, lids, and screw bands in hot, soapy water. Rinse well and drain.


2. Heat Jars and Lids
Place clean jars in pot. If using 1/2-pint jars, fill with water, then add enough water to pot to reach top of jars. If using pint jars, fill 2/3 full, then add enough water to pot to reach that level. Cover; heat water to 180ºF. Keep jars hot until ready to fill. To heat lids, place in saucepan, cover with water, and bring to simmer. Keep hot.


3. Make the Recipe
This is the fun part. Try our recipes for Three-Apple Applesauce, Fresh Tomato Sauce, Green Tomato and Red Onion Relish, Cinnamon-Plum Chutney, Caramel-Pear Butter, or Drunken Fig Jam.


4. Fill Jars
Using jar lifter, remove jars from pot of hot water. Pour hot water from jar back into pot (so you won't need to reheat water later). Carefully place jar on wooden cutting board or towel. Placing jar on cold countertop could cause thermal shock, which could crack jar. Place canning funnel in mouth of jar; carefully ladle in food.


5. Check the Headspace
The empty space between the top of the food and the top of the jar is called headspace. The amount of space depends on what you're canning. For the applesauce, tomato sauce, plum chutney, and tomato relish, you'll need to leave 1/2 inch of headspace. For the pear butter and fig jam, leave 1/4 inch.


6. Release Air Bubbles
Air bubbles can prevent jars from sealing and may affect the color of canned goods. Get rid of bubbles by sliding a nonmetal spatula or plastic chopstick between the food and the inside of the jar.


7. Clean Filled Jars
Wipe jar rim and threads (the grooves the lid screws onto) with damp cloth. Food left on jar rim or threads could affect the seal.


8. Place Lid on Jar
Using magnetic lid lifter, transfer lid from pan of hot water to jar. Be sure to center lid on jar so sealing compound on underside of lid can adhere to jar.


9. Add Screw Band
Twist screw band onto jar until just fingertip-tight (don't overtighten). A properly tightened screw band will prevent liquid from escaping jar; a too-tight band may prevent jar from venting, which may affect seal.


10. Process the Jars
Place filled jars into hot-water-filled stockpot. When all of jars are in pot, ensure water covers jars by at least one inch. Cover; bring water to rapid boil over high heat. When water has reached continuous rolling boil, start timer (processing time differs by recipe). For proper canning, water must boil rapidly the entire time.


11. Remove Jars from Pot
After processing time is over, turn off heat; remove lid from pot. Let jars cool in water five minutes. Using jar lifter, remove jars from pot, being careful not to tilt jars. Place jars on towel; let cool 24 hours.


12. Check the Seal
To test seal, remove screw band; look at lid from the side. Lid should be concave. Press on lid with finger. If lid springs back, jar is not sealed. Immediately reprocess or refrigerate improperly sealed jars.


13. Store
Wipe off lids, jar threads, and outside of jars. Wash and dry screw bands; loosely screw onto jars. Label jars and store in cool, dark, non-humid place for up to one year.
   
 
 
 We now stock canning jars, pickling salt & spices, pectin, and wax.
Special orders and quantity discounts welcome.



Deli-Style Kosher Dill Pickles

Per gallon jar:
8-10 cucumbers for pickling (a medium size)
1-large handful fresh dill with flower heads (or add 1/4 teaspoon dill seed if flower heads are missing)
4-6 large cloves of garlic, flattened
Water
1/2-cup coarse kosher salt or pickling salt
4 teaspoons pickling spice
1-2 large bay leaves

Pack each gallon jar with cucumbers, sprinkling salt between each layer.

Add pickling spice, salt, dill (dill heads) and bay leaves

Fill jar with water but leave two inches of room for brine to form

You may prepare this in large crocks (something non-reactive) and then transfer to glass jars when finished

Weigh cucumbers down to keep submerged and cover

After 2-3 days, remove scum (if any has formed)

Let ferment 3 more days and check for doneness by cutting off a slice of one cucumber

Once they are fermented to the right stage (to taste), transfer to a glass jar and refrigerate

Ferment longer (12-20 days) for pungent sour pickles
Strawberry Jam
Yield: 10 half-pint jars

6 pints strawberries, washed
3 cups sugar
1 1/3 cups liquid pectin*
Juice of one fresh lemon


In a large saucepan, over medium heat, combine the strawberries, sugar, pectin and lemon juice

Bring the liquid to a boil, reduce heat to medium-low and simmer for 25 minutes, stirring occasionally

Spoon the hot mixture into 10 (half-pint) hot sterilized jars, filling to within 1/2-inch of the top

With a clean damp towel, wipe and fit with a hot lid
Tightly screw on the metal ring

Process in a hot water bath for 5 minutes

Using tongs, remove the jars, place on a towel, and let cool

Test the seals

Tighten the rings

Store in a cool dark place




 About Harvestland Chicken

At Harvestland, we've raised the bar on what "all-natural" food means. Lots of labels may "say" it, but most fall way short of what we believe in deeply. We know that what a chicken or any animal eats is essential to its health and wellbeing. All of the animals we raise are fed a strict and controlled vegetarian diet. They're also free of any additives or preservatives. And they're raised in strict accordance with best practices for humane treatment. Our pledge to you is simply this. When you choose the HARVESTLAND® brand, you can feel good about the food you serve your family.


When it comes to great taste, there's no improving on nature. That's why we guarantee that all our chicken products have:
  •     No hormones or steroids added; no antibiotics ever
  •     Always been fed 100% all vegetable diet
  •     Always been humanely raised, cage-free
  •     All-natural ingredients*


What does Natural mean?

A product is considered "natural" if it contains no artificial ingredient or added color, and is only minimally processed (a process which does not fundamentally alter the raw product). The label must explain the use of the term naturals (such as no added colorings or artificial ingredients; minimally processed). At Harvestland we hold all our products to a higher standard than is required by the USDA definition of natural.



What are Natural Ingredients?

  • Grown, harvested, raised and processed in an ecological manner
  • Not produced synthetically
  • Free of all petrochemicals


Natural Ingredients do not contain…

  • Synthetic ingredients
  • Artificial ingredients including colors or flavoring
  • Synthetic chemical preservatives

Chicken Asado
Servings: 4

This milder Mexican/Argetine dish can be served in a variety of ways. Serve with Mexican rice and veggies or with warm soft tortillas and your choice of toppings.


4 HARVESTLAND® Fresh Boneless, Skinless Chicken Breasts
2 tablespoons olive oil, divided
1/2 cup shallots, chopped
3 cloves garlic, minced
1 can (8 ounces) tomato sauce
2 tablespoons reduced sodium soy sauce
2 tablespoons fresh lemon juice
1/4 cup water
1 bay leaf
2 teaspoons chili powder
2 teaspoons dried oregano
1/4 teaspoon black pepper


1. Heat 1 tablespoon oil in a large skillet over medium heat. Add chicken; cook 3 minutes on each side until lightly browned. Remove and set aside.

2. Add remaining oil, shallots and garlic to pan; cook 1 minute to soften. Stir in tomato sauce, soy sauce, lemon juice, water and bay leaf.

3. Bring to a boil; reduce heat to medium-low. Stir in chili powder, oregano and pepper. Add chicken; cover and cook 12-15 minutes, turning occasionally or until chicken is fully cooked (thermometer inserted in the thickest part of the breast registers 170°F).

4. Serve chicken over rice, if desired.
Chicken Sausage Pasta e Fagioli
Servings: 6

An engaging dish that’s perfect for any time of the year. A fine balance of savory and sublime flavors sure to please.


4 HARVESTLAND® Chicken Sausage, Feta Cheese & Spinach
1 can (14.5 ounces) reduced sodium chicken broth
1 1/4 cups water
8 ounces small shells or elbow pasta
1 can (15 ounces) cannellini or white beans, drained
2 cups fresh spinach, cut in wide strips
Grated or shredded Parmesan cheese for garnish (optional)




1. In a medium size saucepan, over medium heat, brown sausage, about 5 minutes.

2. Add broth and 1 1/4 cups water. Stir in pasta and beans. Bring to a simmer and cook until pasta is done and mixture is slightly brothy. Remove from heat.

3. Stir in spinach and let stand 5 minutes. Serve in shallow bowls with Parmesan cheese, if desired.

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 Cooking Cod

Learning how to cook cod fish is simple. Cod is a flaky fish and is good fried, baked, and poached. Slow cooking also works well to coax out the delicate flavors. Traditionally, it is served with lemon wedges and a light sauce composed of parsley. You can easily add it to stews, risottos and soups as well. One simple pan-fried recipe calls for lightly frying the cod in oil and serving it with a creamy mix of potatoes, green onions, and butter.

Other recipes add an Asian accent broiling cod with ginger and soy sauce for example, gives the fish a Japanese touch. Cod roe is actually a delicacy in Japan. For those trying to eat healthier, cod makes a great low-fat, low calorie meal. For an easy, no fuss, diet dinner, try baking cod in foil and seasoning with lemon, salt, pepper and olive oil. Accompany it with a large, leafy green salad. Another healthy diet option is to grill the cod seasoned with olive oil, Worcestershire sauce, lemon and garlic powder. You might also simply brush a couple cod filets with BBQ sauce and broil it.

Cod is also the main ingredient in fish in chips; simply batter the fish with a mixture of egg, bread crumbs and some cream, and fry it in a frying pan. Or for healthier version, bake it in the oven with Japanese panko crumbs. Additionally, you can roll the cod in a cornmeal mix and fry them in oil or bake them. As you can see, mastering how to cook cod fish is actually quite uncomplicated.

No matter how you decide to prepare your fish by poaching, broiling, grilling, stewing, etc. -- make sure not to overcook it. Think 8-10 minutes per inch of thickness, i.e. if you have 2 pieces of 1-1/2 inch thickness and weighing about 16-20 ounces, do not cook it for any more than 20-30 minutes. Your oven should be set no high than 350 F or 160 C. Grilled cod fish is done once it starts to flake.

Cod fish is extremely versatile and healthy; once you learn how to cook cod fish, the sky's the limit. Incorporate it into your diet for a healthier lifestyle.

 
 
Eastern Cod With Roasted Vegetables
Serves 4

4 (6 ounce) skinless cod fish fillets
2 medium zucchini, cut into 1 1/4 inch pieces (about 1 1/2 pounds total)
5 plum tomatoes, halved (about 3/4 pound total)
2 medium red onions, cut into 1/2 inch wedges
1 large yellow bell pepper, cut into 1/2 inch-wide strips
2 garlic cloves, crushed
4 fresh thyme sprigs
2 teaspoons vegetable oil
1/4 cup fresh breadcrumb
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons hot water
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce



Season cod with salt and pepper.

In a large shallow baking pan toss zucchini, tomatoes, onions, bell pepper, garlic, and thyme with oil and salt and pepper to taste and spread in one layer.

Roast vegetables in middle of oven 20 minutes, or until they begin to brown.

Arrange fish over vegetables and roast 7 minutes more, or until it just flakes with a fork.

While vegetables and fish are roasting, in a small skillet toast bread crumbs with parsley and salt and pepper to taste over moderate heat, stirring, until golden, about 5 minutes.

Transfer fish carefully to a plate and keep warm, covered.

To pan vegetables add water, soy sauce, lemon juice, and Worcestershire sauce and stir to loosen brown bits from bottom of pan and break up tomatoes.

Divide ragout among 4 plates and top with fish and bread crumbs.

Portuguese-Style Baked Fish
Serves 6

2 lbs fish fillets (cod, haddock or other white fish.)
2 tablespoons olive oil
1 onion, chopped
1 leek, cleaned and sliced (white part only)
4 garlic cloves, minced
1 1/2 cups canned plum tomatoes (about 1 medium sized can)
2 tablespoons tomato paste
1 cup white wine
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon rosemary
salt and pepper
1 green pepper, sliced
1 lemon, sliced
1 bunch fresh parsley, minced


In a skillet heat the olive oil. Add the onions, leeks, and garlic, and saute over medium heat till transparent (about 5 minutes).

Add peeled tomatoes, tomato paste, and seasonings. Cook for about 15 minutes over medium heat.

Preheat the oven to 350.

In a baking pan pour about 1/3 of the sauce.

Put the fish fillets on top of the sauce. Top with the sliced green pepper.

Pour the wine over this and then top with lemon slices.

Pour the rest of the tomato sauce over all and then top with minced parsley.

Bake this for about 25 minutes, or until the fish is done and the sauce is bubbly. Serve with pasta or potatoes.

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 Rising Sun Farms Tortas

Exquisite farm fresh cream cheese, tastefully blended and layered with fresh organic herbs, spices and other delicacies.

All natural ingredients - free of trans fats, genetically modified organisms, growth hormones, preservatives, sulfites or other chemicals.  GLUTEN FREE!



Pesto Dried Tomato Cheese Torta

The one that started it all! Rising Sun Farms' original Award-Winning Appetizer of the Year - a silky blend of the finest cream cheese, Parmesan and Romano cheeses, sweet dried tomatoes, organic basil and zesty garlic.
 
Quick hors d’oeuvres:

Spread on crusty bread, bagels and crackers.


Easy meals – Thin with milk, heat, and use as:

A creamy dried tomato and pesto sauce. Toss with cooked pasta.
A filling for crepes and flour tortillas.
A creamy soup base.

Variations: 
Splendid over rice, terrific on toast and perfect on polenta.
Add your favorite seafood, an optional splash of wine or sherry and heat.



Mediterranean Cheese Torta
 
A European-inspired delight with a velvety blend of premium cheeses, roasted sweet red peppers and Kalamata Olives.
 
Quick hors d’oeuvres:

Spread on crusty bread, bagels and crackers.


Easy meals – Thin with milk, heat, and use as:

A creamy dried tomato and pesto sauce. Toss with cooked pasta.
A filling for crepes and flour tortillas.
A creamy soup base.



Marionberry Cheese Torta

Savor the fabulous flavors of Oregon’s fruit & nuts.  Magnificent marionberries and apricots from the Willamette Valley, cranberries from the coast and roasted hazelnuts from Yamhill County delicately blended with farm fresh cream cheese.  A quick, easy and elegant breakfast, lunch or dinner dessert.

Serving Suggestions:
Spread on crackers, bagels or ginger snaps.
Great with pears, apples & grapes.
Fantastic on shortbread… or right off the spoon!

Gold Medal – 2008 lOS ANGELES INTERNATIONAL DAIRY COMPETITION

BRONZE MEDAL – 2008 WORLD DAIRY EXPO

THIRD PLACE - 2007 AMERICAN CHEESE SOCIETY COMPETITION

 


Key Lime Cheese Torta

Create a sensation with this scrumptious award-winner.  Key Lime Cheese Torta is an electric blend of tangy key lime, silky cream cheese, rich butter and sweet apricots -- and crowned with a scattering of dried cranberries.  

Serving Suggestions:

Spread on apples, pears, bagels, chocolate wafers, butter cookies or enjoy right off the spoon!
Perfect for breakfast, brunch, picnic, and dessert.
Bake in a pastry puff or use a filling for crepes.

Gold Medal – 2008 lOS ANGELES INTERNATIONAL DAIRY COMPETITION

BRONZE MEDAL WINNER - 2004 WORLD CHEESE AWARDS




Curry Cheese Torta

East meets West when you try the bold flavor of our creamy award-winning Curry Cheese Torta – mildly zesty.  Farm fresh cream cheese and sweet butter  - blended curry and apricots and crowned with cranberries and cashews. Spread on crackers, crusty bread, pears and apples.  Perfect for an instant appetizer or dessert. 

Quick hors d’oeuvres:
 
Spread on crusty bread, bagels, crackers, apples and pears
 
Easy Meals:
 
Thin with milk or a splash of wine or sherry and heat. Add grilled chicken or shrimp and use as:
 
A creamy curry sauce over rice.
A filling for crepes and flour tortillas.


GOLD MEDAL– 2008 WORLD DAIRY EXPO

GOLD MEDAL– 2008 lOS aNGELES INTERNATIONAL DAIRY competition

THIRD PLACE - 2008 AMERICAN CHEESE SOCIETY COMPETITION

BRONZE MEDAL - 2004 WORLD CHEESE AWARDS

THIRD PLACE - 1999  AMERICAN CHEESE SOCIETY AWARDS

BEST OF AISLE - 1998 NEW YORK FANCY FOOD SHOW



This Month!
$8.99
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 Book of the Month

Farmers' Market Desserts
Jennie Schacht (Author)



The number of U.S. farmers' markets has grown by 20% over the past three years to nearly 5,300 nationwide. This collection of tempting desserts inspired by those markets and the farmers who share their produce there satisfies the sustainable shopper's sweet tooth with more than 50 recipes for tarts, crisps, cupcakes, puddings, and more. Discover classics like Deep Dish Sour Cherry Pie and new interpretations like Tangerine-sicle Ice Cream. Featuring seasonality charts, 'farmer journal' tips, and dazzling color photography to teach and inspire, Farmers' Market Desserts is the perfect gift for bakers, lovers of local produce, and all who share in the delights of the farmers' market.


From the Back Cover

There's nothing I'd rather be doing than prowling the farmers' market for luscious fruits and berries to bake with. With Farmers' Market Desserts, Jennie gives us the perfect guide to the delicious possibilities of the bounty, no matter where you live.
-David Lebovitz, author, The Perfect Scoop, The Sweet Life in Paris, Ready for Dessert

In Farmers' Market Desserts, we fruit lovers have a new stash of 'must try' recipes.
- Janet Fletcher, author, Fresh from the Farmers' Market

An undeniable reverence for the beauty and bounty of nature shines through every page of Farmers' Market Desserts. Jennie's love of ingredients will inspire you to discover the very best of your own local markets and farms. Her delectable desserts will have you baking your way through the seasons.
-Deanie Fox, pastry chef, Ubuntu restaurant (added by author)


About the Author

Jennie Schacht coauthored The Wine Lover's Dessert Cookbook (with Mary Cech), Without Reservations (with Joey Altman), and Sweet & Skinny (with Marisa Churchill). She lives in Oakland, California.

Leo Gong is a San Francisco-based photographer. (edited by author)




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 Just Thinking...

It is always a pleasure to read your engaging e-mails and one entry really got me thinking about the role of flowers in our lives. The writer declared that she had little talent for decorating but wanted to know what was considered "IN" right now.

We give and get flowers for so many reasons. Celebrations, thankfulness, bereavement, and often forgiveness play a huge role in those emotional interchanges. Yet some of us can't imagine a home not graced with the sheer beauty of cut flowers. Even a Harvard University study proved that flowers seen first thing in the morning can uplift a persons spirits for the entire day. It seems then, so elemental, that spending fifteen dollars on a restaurant entree is somewhat less enticing than a bouquet of flowers that can be enjoyed all week long.

I truly believe that floral decor revolves around simplicity and personal attachments. Start with something you love and fill it with anything you find beautiful and appealing. Decorators, often, simply copy what they have seen elsewhere... as evidenced by the cookie-cutter arrangements offered in advertisements. Some of the more adventurous designers take exception and create based on sentiment and availability... much more appealing in my book.

However, what is currently "IN" is a great question. Right now, bringing the outdoors indoors and letting nature be your guide is chic. Take a bouquet or bunch of single flowers and add some texture with branches, faux nests, fronds or other elements that remind you of the great outdoors.  Use small but numerous containers for variety or go huge and sweeping for impact. Just keep it unique by only choosing what you like and of course what is in season.



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