This spice, native to China and Vietnam, brings a licorice flavor to dishes and is a bit stronger than regular anise. It is used in traditional Chinese cooking, as well as Chinese medicine. Although it may seem unrelated to Christmas and the holidays, there are many traditional holiday recipes that debut this robust spice. Regardless of it's festive shape, I'm sure you didn't realize the taste of black licorice was so merry.
here are just a few:
pistachio anise wafers
Christopsomo - Christ's bread greece
bizcochitos new nexico
springerle germany
anise tuiles french-ish
teebroedchen - christmas tea biscuits germany
pizelles italy
cranberry asian pear star anise cake
chräbeli switzerland
and did you know...
...star anise is the seed pod of an evergreen tree (Illicium Verum) grown in southwestern China and Japan.
...star anise is one of the spices in five spice powder.
...in traditional Chinese medicine, star anise is prescribed as a digestive aid, and to remedy rheumatism.
...Shikimic Acid, extracted from star anise, is one of the chief ingredients in the antiviral Tamiflu drug used to fight avian influenza.
...star anise can replace regular anise in western recipes.
...it is a 'secret ingredient' in many curry recipes.
thanks to about.com
Jj
19.12.08
spices: star anise
12.11.08
will you be ready?
“Organizing is what you do before you do something, so that when you do it, it is not all mixed up.” A. A. Milne
The holidays are upon us. Thanksgiving, a holiday all about food, is in two weeks. It's time to start thinking about preparations. Think it's too early? Well, I assure you the sooner you prepare and plan, the more relaxed and enjoyable your holiday will be. Here are a few tips and ideas for a wonderful holiday feast with family and friends.
1 to 2 weeks before thanksgiving
...begin planning your menu, and know how many people will be coming as well as any allergies and food preferences you'll want to remember.
keep it simple, and of course delicious. maybe ask guests to bring something making it a little more like a potluck, and take something off your hands.
...if you can, why not order your turkey ahead of time? it saves the last minute turkey rush, and if you can get it fresh from a local butcher, you're supporting local business which is always a wonderful idea.
this photo from the library of congress
...this may seem silly, but read your recipes thoroughly from start to finish. this will assure that no nasty surprises come up at the last minute and you realize you can't get the ingredients because the market is closed. {shudder}
...make your shopping and to-do lists, and maybe even starting your cooking timeline.
a few days before thanksgiving
...solidify your timeline for the actual day. here is a great example, and of course, don't sweat it if you don't have as many ovens as this example shows. You know your kitchen and really it's just important to have it all on paper so you know how much time things will need to take, and what will be in the oven when.
...start your food shopping
...if you have the time, prepare any food that can be done ahead of time, such as pie pastry, gravy, thawing the turkey.
...organize serving dishes and plan your table settings.
day before thanksgiving
...if you ordered a turkey, pick it up.
...finish any shopping for food, buying extras of certain things you may need, just in case.
...review and adjust your cooking timeline, being sure you know how long you will need to cook the turkey for (turkey times at bottom).
...prepare anything you can make before hand, pies, gravy, stuffing, sides (potatoes, vegetable casseroles, etc.), breads, prep the turkey (brine, etc.).
...set the table
...look over your timeline one last time.
thanksgiving day
... wake up early, have a good breakfast, and follow your timeline.
...tell your family and friends why you're grateful for them.
...have fun.
...take a nap.
...watch some football, totally optional
all other images by norman rockwell
Turkey Times:
allow 13-15 minutes per pound.
Turkey: Approximate time:
10-12 lbs. 2½ - 3 hours
12-14 lbs. 2¾ - 3¼ hours
14-16 lbs. 3 – 3¾ hours
16-18 lbs. 3¼ - 4 hours
18-20 lbs. 3½ - 4¼ hours
20+ lbs. 3¾ - 4½ hours
here are a few links for more info and tips:
do it like martha
entertainment ideas
how to stay sane on turkey day
have a wonderful holiday
Jj
5.11.08
sautéed mushrooms
If you love this fungus fresh, you'll never stop sauteing them once you start. Sauteing mushrooms is easy, and well worth the time put into them (it doesn't take too
long). They're a delicious accompaniment to an entrée, tossed with a salad, added to a soup or sauce, or savored one by one purely by itself.
How do you like your mushrooms?
sautéed mushrooms
2 Tablespoons olive oil
1 large shallot, chopped
2 cloves garlic, minced
a few fresh thyme sprigs, chopped
1 pound crimini/babybella mushrooms, sliced
In a hot pan, add the olive oil (you don't want to oil to cook for a long time). Immediately after, add the shallot, garlic and thyme.
Let these ingredients sweat for a few minutes, then add the mushrooms.
Cook on medium-low heat until mushrooms are soft, and much darker in color; about fifteen minutes.
most all kinds of mushroom are delicious sautéed, but i love crimini because of their bold flavor.
a few fungus facts and websites :)
...the crimini mushroom is simply an immature portabello mushroom.
...mushrooms are low in calories, have no cholesterol and are virtually free of fat and sodium.
...mushrooms contain many essential minerals one of which is selenium, which works with Vitamin E to produce antioxidants that neutralize "free radicals" which can cause cell damage.
...while mushrooms are canned, pickled and frozen, drying mushrooms is the oldest and most commonly used way to preserve mushrooms.
...one portabella mushroom generally has more potassium than a banana.
food timeline's mushroom history
the american mushroom institute
the mushroom council
bon appétit.
Jj
19.5.08
Sweet Vidalia Onions
F.Y.I.
*Vidalia onions originated in Toombs, Georgia.
*In the 1940's the state of Georgia built a farmers market in the city of Vidalia which greatly aided in spreading the word about "those Vidalia onions" which is how they got their name.
*By the 1970's the Vidalia onion had become so popular that it merited its own festival.
*Every year an estimated 15,000 acres is planted of Vidalia Onions.
*They are harvested typically from late-April to mid-June and all harvesting is done by hand.
*In 2003, the Vidalia Onion Museum was open to the public sharing information about all things related to this sweet onin.
6.5.08
FYI: plugged in
When I saw the signs that read Free-WiFi I was almost positive that it probably wasn't working or that the word FREE was too good to be true...boy was I wrong. As I flipped open my laptop, rather than being directed to a page describing a ten dollar fee...I found myself comfortably on my homepage. I ended up staying for about 3 hours! I worked busily on my laptop while eating a nice Zupas lunch and refilling my drink 3 times or so. Sure beats working in a cubicle.
28.4.08
soda selection
When it comes to choosing the perfect beverage to accompany a delicious lunch, variety becomes a must. My personal favorite Diet Dr. Pepper...found only at three restaurants in Utah Valley, including Zupas. (trust me, I've been looking hard) My sister was pleasantly surprised when we had lunch the other day at Zupas and she found her favorite drink, Crystal Light. That mixed with a bit of Sprite had her on cloud nine. Cafe Zupas seems to take the cake when it comes to drink selection. Cheers!
19.4.08
FYI: herbs de provence
-Herbs de provence is a mixture of dried herbs from Provence (Southern France) invented in the 1970s.
-The mixture typically contains rosemary, marjoram, basil, bay leaf, thyme, and sometimes lavender flowers and other herbs. Thyme usually dominates the taste produced by the herb mixture.
-Herbes de Provence are used to flavor grilled foods such as fish and meat, as well as vegetable stews.
-The mixture can be added to foods before or during cooking or mixed with cooking oil prior to cooking so as to infuse the flavour into the cooked food.
-They are rarely added after cooking is complete.
This is one of my favorite spice blends to use. The combination of perfectly paired herbs allows you to get more bang for your buck. Herbs de Provence is one of those items I always like to have on hand.
-Zupas Aficinado
13.4.08
FYI: asparagus
a.s.p.a.r.a.g.u.s
Stay tuned for a fantastic Spring Asparagus Soup recipe that will be featured in our restaurant.
