P16 At Home April 7 – 13, 2011 The Epoch Times Getting an apple strudel diploma By JOYCE L. FAIOLA By SUSAN HALLETT According to my Larousse Gastronomique, strudel is the national cake of Bavaria, a state in the southeast of Germany. It is “made of noodle pastry with extra butter and rolled out as thinly as possible. It is then spread with diced apples, butter, and chopped almonds, and flavoured with cinnamon and a little brandy.” The Viennese believe apple strudel is “one of the best-known dishes in the Viennese cuisine repertoire.” True fans of this famous dessert will be delighted to know they can take a master class at Schonbrunn Palace’s Café Residenz in Vienna. Graduates of the one-hour seminar, which is followed by 90 minutes of baking/packaging time, will receive diplomas and be entitled to call themselves Viennese Strudel Bakers. Classes are given for groups of up to 25 people in German or English. Prices start at 21 Euros (around $25-$30) per person plus a flat rate for seminars starting from 190 Euros. This is a European recipe using measurements of weight and not easily converted to metric or imperial measurements. For accurate results a food scale is recommended. Old-Viennese apple strudel recipe Recipe Courtesy of Schonbrunn Palace Strudel • 250 g flour -Type 700 (See editor’s note) • 2 g salt • 50 g egg • 100 g lukewarm water • 20 g oil An instructor at a master class at Schonbrunn Palace’s Café Residenz in Vienna. Copyright Fotostudio Schuster, courtesy of Hofbackstube Schönbrunn Filling: • 50 g butter • 100 g butter-breadcrumbs • 140 g sugar • 10 g cinnamon • 170 g raisins • 10 g lemon juice • 1100 g peeled sour apples, cored and sliced • A shot of rum • Extra butter Mix all ingredients to a soft dough and knead it until it loosens from hands and table. Tip: Form it into a ball and let it rest in vegetable oil for 30 minutes. Put the dough on a flour-covered linen cloth and roll it into a rectangular shape. Extend it on the back of your hands to a wafer thin layer. Heat the butter in a pan, add the breadcrumbs and roast them until they take on a gold-brown shine. Mix the sugar and cinnamon together. Mix all ingredients together. Put the filling in the extended layer of dough, cut off the thick ends and roll it carefully with the cloth. Put the strudel onto a buttered baking tray and bake it in the oven at 190º C (375º F) until it takes on a goldbrown shine. Tip: Put butter on the strudel as soon as you take it out of the oven. Chives: The easy, enjoyable herb By BRENDA HYDE do not need fertilizer, mulch, or extra water. They are self-sufficient little plants that only need to be watered during dry periods. Chives are one of the easiest and most enjoyable herbs you can grow. They are the first to pop up in the spring, and are often ready to harvest before the last frost. The flowers are wonderful, spicy little globes of purple that can be used in salads. The plant is a perennial and returns each year. It grows in full sun, but can handle a small amount of shade. Chives can be grown from seeds, which are very tiny and do take a while to germinate and grow. The best approach is to buy one or two plants at a garden centre (not the grocery store), and plant them in a sunny spot with good soil. I have found chives CHIVES IN COOKING Chives are best used fresh. They can also be frozen in small plastic bags and used right out of the freezer. Before I started gardening with herbs, I only thought of chives for topping baked potatoes, but they are good for so much more! You can add them to scrambled eggs or any egg dish, dips, sauces, breads, biscuits, and of course any potato dishes. The following recipes are easy and versatile. You can substitute margarine for the butter if you need to. Remember, these toppings are savoury, so you don’t need much. The great Instead of dry-cleaning your clothes, thing about them is they accent your healthy vegetable try WET CLEANING! and fish dishes and make the simplest meal elegant. get the same results in the same amount of time and for the same price as dry cleaners... but WITHOUT the HARSH CHEMICALS! 100% non-toxic means safer, cleaner and more enjoyable fabrics. helpinghand C L E A N E R S 4050 Cambie St Vancouver, BC At Cambie and King Edward. (Take the Canada Line) Free parking in back. www.helpinghandcleaners.com 604-876-5399 HERB SAUCE Makes 125 ml (1/2 cup) sauce • 125 ml (1/2 cup) butter • 25 ml (2 tbsp) lemon juice • 1 clove garlic, crushed • 15 ml (1 tbsp) chopped chives • 1 ml (1/4 tsp) oregano • 1 ml (1/4 tsp) salt • Dash pepper Melt butter, add other ingredients, and simmer for 3–5 minutes. Pour over cooked vegetables. HERB BUTTER Makes 250 ml (1 cup) butter • 250 ml (1 cup) butter • 25 ml (2 tbsp) parsley • 25 ml (2 tbsp) chives • 1 clove garlic, minced or crushed Mince herbs and mix all with roomtemperature butter by hand or with mixer. Chill for at least 3 hours before serving. Wonderful with vegetables, eggs, fish, or bread. SPICY SOUR CREAM Makes 250 ml (1 cup) • 250 ml (1 cup) sour cream, light, nonfat, or regular • 1/2 clove garlic, minced • 15 ml (1 tbsp) chopped chives • 15 ml (1 tbsp) basil • 15 ml (1 tbsp) chopped sage • Salt and coarsely ground pepper to taste Mix together all ingredients. Herbs may be varied but must be fresh for this recipe. HERB CHEESE SPREAD Makes 550 ml (2 1/4 cups), or 36 servings (15 Why go to the store, when you can get it to the door? √ Organic, healthy and convenient √ Free Delivery √ 100% Satisfaction Guarantee √ We buy local whenever possible √ Locally owned and operated Editor’s note: European flour is rated by the amount of ash content and Type 700 flour is difficult to find in North America. An option would be to use frozen puff pastry as an alternative. Susan Hallett is an award-winning writer and editor who has written for The Beaver, The Globe & Mail, Wine Tidings and Doctor’s Review among many others. Email: [email protected]. ml or 1 tbsp each) • 2–250 g (8 oz) cream cheese, softened • 50 ml (1/4 cup) butter, softened • 25 ml (2 tbsp) chopped chives • 25 ml (2 tbsp) minced parsley • 5 ml (1 tsp) garlic powder • 5 ml (1 tsp) fresh thyme (or 2 ml or 1/2 tsp dried) Beat together cream cheese and butter until fluffy. Add remaining items, beat well. Place into a covered container. Serve with crackers or bagels. HERBED BAKED POTATOES Makes 4 servings • 4 medium potatoes • 5 ml (1 tsp) salt • 40 ml (3 tbsp) melted butter • 40 ml (3 tbsp) chopped fresh herbs such as parsley, thyme, chives (or 15 ml or 3 tsp dried) • 50 ml (4 tbsp) grated cheddar cheese • 23 ml (1 1/2 tbsp) Parmesan cheese Scrub and rinse potatoes. Cut potatoes into thin slices but not all the way through. Put potatoes in a baking dish. Fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake potatoes for 55 minutes at 180º C (350º F). Remove from oven. Sprinkle with cheeses and bake for another 10 minutes until lightly browned, cheeses are melted, and potatoes are tender. Check with a fork. Brenda is editor of oldfashionedliving.com where you will find more herb and recipe features. Permission to reprint article given by Momsmenu.com. YMCAWChereakimdspdiscsover le life lessons in the minsdd ! of sailing lesso www.vanymca.org/camps Go to Signs of aging: I remember everything www.greenearthorganics.ca to get $10 off your first trial delivery Call now to register 604.939.9622 Financial assistance available Unlike Nora Ephron, whose newest tome claims “I Remember Nothing,” I re m e mb e r everything. Nora, who, like all New Yorkers, is self-absorbed (I know about this because I am an ex- New Yawka), depressed me so much with her book “I Feel Bad About My Neck” that I bought 10 turtlenecks just so I wouldn’t have to see my aging chicken neck. Aging—it’s in our genes. (For some of us, it’s also in our jeans). I’ve almost given up red meat, booze (except champagne), and all fat except anything with omega-3, and I’m into melatonin. As we age, our bodies secrete less of the sleep hormone melatonin, which is responsible for inducing the deep REM sleep (follow me here), which in turn acts as the trigger in producing the cell-repairing hormones found in young bodies. The reason for swallowing melatonin, therefore, is more REM sleep equals more youth-enhancing hormones. Like Ms. Ephron, I could use a whole suitcase full of youth-enhancing hormones right about now because I refuse to go quietly into the night. The other morning, about 4 a.m. (after 50, you’re asleep by 9 p.m. and wake up hungry while it’s still pitch-black outside), I watched part of a PBS show about aging and all the things that happen to the aging brain. Wouldn’t you know, these doctors were absolutely right—I hope Nora saw the show. Anyway, the bottom line is that our shortterm memory starts to falter, but memories of our earliest years come flooding back with nauseating clarity. Suddenly, I remembered that kid in first grade who stole my peanut butter-and-fluff sandwich and substituted it for his smelly egg salad. Not only did I remember what he did, but I also remember his name—Alan Berman! This was proof positive that I was in the second stage of aging. (The first is denial.) All that day, I kept remembering the smallest, most insignificant things. This total recall seems to involve clothes and food too. I can remember exactly what I was wearing when I met my first husband, and what I was thinking when I put the outfit on. I recalled my favourite Easter dress of palegreen, frothy lace with the pink silk ribbon at the waist, which I wore when I was 8 and in which I played softball after church. I can vividly relive that delicious feeling of rounding second base in my patent leather Mary Janes. I can remember my favourite camp shorts (made from soft, red-plaid cotton) with a matching white sleeveless blouse with a Peter Pan collar trimmed in the same plaid. I remember my first babysitting customer and how every night I talked on the phone to my boyfriend (yes, Alan Berman again—I liked his chutzpah) and devoured every piece of chocolate in the house while Andy Williams albums played endlessly. When I was 6, I was the neighbourhood errand girl, walking to the little corner grocery store for all my neighbours and wheeling back the goods on their lists in my red wagon. This is how I earned my candy and popcorn money. No one ever got an allowance in those days. We kids never even knew that word existed! It sure was great being a kid. Thanks for the memories, and I look forward to more. Humourist and freelance scribe Joyce Faiola is a consultant and designer for the hospitality industry and lives in New England. She is searching for an agent and publisher for her hilarious nonfiction book “The Hot Seat: The Unsavory Life of a Restaurant Consultant.” Her e-mail is [email protected]. Fa lun D a fa TRUTH COMPASSION TOLERANCE ...an ancient qigong practice for mind and body SUDFWLFHLVDOZD\VIUHHRIFKDUJH ORFDWLRQVDOORYHUORZHUPDLQODQG.HORZQD9LFWRULD IRULQTXLULHVFRQWDFW'HQLV
© Copyright 2024