Savory or Sweet, It Mattereth Not

I have crêpes on my mind. Savory, or sweet, they are a taste treat.

The paper-thin pancake originated in Brittany, the northwest region of France. Originally used as a bread staple, crêpes were generally made with buckwheat flour.

Beginning in the early 1900's, crêpes were paired with fillings, both savory and sweet, and the simple staple became a delicious delicacy. From humble regional origins, its popularity quickly spread throughout Europe and beyond.

From the food cart outside the Musée d'Orsay to the popular La Crêperie Café on 2nd Street in Long Beach, it's hard not to love'em.

Gingerbread 101: The Origins

Hansel and Gretel come upon a house, a gingerbread house. The brother and sister are so hungry, and the house looks so delicious. They reach up and take a little bite out of the beautiful gingerbread.

"Nibble, nibble mousekin. Who's nibbling at my housekin?, " a voice calls out from within the candied home.

Gingerbread can even be found in opera! Engelbert Humperdinck interpreted the Brothers' Grimm fairytale with full voice and orchestral accompaniment in the late 1800's. Gingerbread has never been the same since.....

Gingerbread originates in Western Europe with England, France, and Germany claiming distinct gingerbread histories. Nuremberg, Germany, however, takes the cake (pun absolutely intended). Often referred to as the "gingerbread capital of the world," the Nuremberg's gingerbread was baked exclusively by its exclusive guild of bakers, Lebkuchler. The guild was famous for gilding its gingerbread with icing and gold paint.

Lebkuchler gingerbread was and is sweetened with honey. The British often use syrup or brown sugar while North American gingerbread gets its unique flavor with the native molasses.

Gingerbread 101: Ginger Spice

Ginger is an ancient spice. A tuber plant, ginger is found in Asian recipes dating back to the fourth century B.C. and was traded from India to Rome for both culinary and medicinal purposes.

Today ginger is used in numerous international cuisines:

* Indian lentil curry

* Wedange Jahe, an Indonesian beverage

* Japan's beni shoga, pickled ginger

* Nyamanku in the Ivory Coast's Nyamanku, a beverage made by blending ginger, orange, pineapple, and lemon

European nations traditionally use ginger in sweet beverages such as ginger ale, ginger wine, and teas as well as sweet baked goods like gingersnaps and gingerbread (of course).

HINT: Ground ginger should not be substituted for fresh ginger in recipes. Horse of a different color.

Fresh Yeast vs. Dry Yeast

Do you know the difference?

Yeast is a leavening agent, which means it is used in a baked product to increase volume and produce shape and texture. Yeast comes in fresh form as well as two types of dry forms:

1. Fresh yeast - (also called compressed yeast) is moist and perishable and is preferred by professional bakers
2. Active dry yeast - a dry, granular form of yeast that must be rehydrated in warm water before using it
3. Instant dry yeast - (also called rapid-rise or quick-rise yeast) also a dry, granular form of yeast, but does not have to be dissolved in water before use. It can be added in its dry form because it absorbs water much more quickly than regular dry yeast.

Because yeast is a living organism, it is sensitive to temperatures. The ideal temperature in which yeast grows (for proofing bread) is between 70-90 degrees F. If yeast is exposed to temperatures above 140 degrees F, it is killed and it's leavening reactions cease.

Cooking Tip - Marinades

Marinades are a great way to add flavor to meats as well as reduce their cooking time. A proper marinade should contain an acidic ingredient such as vinegar or wine, oil such as olive oil, and seasonings such as herbs and spices. Citrus fruit juices may be used in place of the vinegar or wine to provide the acidic ingredient that is necessary to soften the tissues of the meat.

There are several important points to remember when using a marinade:

1. The marinade should completely cover the meat
2. Always marinate meat in the refrigerator
3. Since the marinade contains an acidic ingredient, reactive containers such as metal bowls should not be used. It is best to use containers such as glass or plastic bowls or plastic bags that can be sealed.
4. Twelve hours of marinating will reduce the cooking time by 30 to 35%

Making Chocolate

The process to delicious chocolate is, surprisingly, very similar to the process of making coffee! The cacao tree produces fleshy pods that contain the seeds we make chocolate from. These seeds are fermented and then immediately dried (about 5-7 days)then the beans are cleaned, roasted and graded. At that point, the shell is removed from each bean to reveal the "nib", the part of the bean that is used to make chocolate liquor (not to be confused with chocolate liqueur!). From the liquid state, chocolate liquor can be either turned into cocoa solids or cocoa butter!

Chocolate has been enjoyed by humans for and estimated 2600 years! Earlier, chocolate was used in drink-form, but we have come a long way to stretch the use of our love for chocolate today...bars, powders, liqueurs, you name it! We have it.

Roquefort Blue Cheese

Roquefort blue cheese comes with a very romanticized legend. It is the story of a young shepherd who is minding his flock in Roquefort, France, when he sees a beautiful woman in the distance. He leaves his herding dog to watch the sheep and places his lunch of bread and ewe's milk curds in a nearby cave to keep cool. After days and days of hunting but not finding the woman, he returns back to his flock and his lunch for he is starving. He retrieves his lunch and finds the bread and curds have molded, but due to his hunger he takes a bite anyway and discovered the delicious taste of what is now called Roquefort blue cheese.

Roquefort cheese is made with Lacaune ewe's milk only, part of what makes it so special. The milk is brought into dairy's and tested for it's quality. What passes the test is heated and placed in large vats. Penicillium roqueforti is then added to the vats in order to curdle the ewe's milk. The curdles are cubed and placed into molds to drain and be salted, and there they sit for ten days before transported caves for ripening. The cheese loaves are punctured about forty times to aerate the cheese and ensure mold growth. These loaves are hung for three to ten months, then the loaves leave the cave as Roquefort cheese.

Gorgonzola Blue Cheese

Gorgonzola cheese, a type of blue cheese, has been made out of Milan, Italy since the eighth century. It is made by warming the milk with a rennet in order to curdle the mixture. The cheese curds are then inoculated with mold (the "blue" part of blue cheese) then put into molds that press and drain the cheese. The cheese is aged for at least three months, but often longer. Gorgonzola cheese aged for only three months is considered young and is called Gorgonzola Dolce (sweet Gorgonzola). This cheese is often white, soft and somewhat sweet. Gorgonzola aged six months or more is aged and called Gorgonzola Piccante (mountain Gorgonzola). Gorgonzola Piccante has a much stronger flavor, and is often flaky and crumbly in texture. Both kinds are delicious and used for different reasons. Gorgonzola Dolce makes an incredible spread on crackers and Gorgonzola Piccante is wonderful in salads!

Blue Cheese- How Do They Get That Cheese So Blue?

Blue cheese is cow or goat milk cheese inoculated with penicillum, which is mold. The blue streaks, patches and veins in blue cheeses are, as they look to be, pieces of mold. Blue cheese has a tendency to be extremely pungent, and has a distinct, sharp and tangy flavor. When you see blue cheese labeled as “bleu cheese” it is simply the French term used for “blue”. The process of bleu cheese includes heating the milk and mixing it with rennet to curdle the milk, then mixing the mold into the mixture, and letting it sit for three to six months. Then, tada! Bleu cheese.

Several popular types of bleu cheeses include Gorgonzola, Roquefort, Stilton, and Datable.

Bread and Butter Pudding....

So for a while now, I have been obsessed with bread puddings and bread and butter puddings. They really do make great desserts and my creativity with developing new recipes has been unbelievable...so since I'm on a roll....what is bread and butter pudding? Bread and butter pudding is typically made by buttering the bread slices before saturating them in the milk, sugar, and egg mixture. Just like traditional bread puddings, bread and butter puddings may be served hot or cold with a cream or dessert sauce.

Bread Pudding...

What is it??? Traditionally bread pudding was made with day old bread but now at Lucia and Company we make it with fresh bread using different varieties depending on the desired finished product. Bread pudding is a very simple and delicious baked dessert made with bread that has been saturated with a mixture of eggs, milk, sugar, and spices. Fruits, nuts, and raisins can also be added.

Hot Stuff!

I love andouille sausage! And it also makes a great garnish when thinly sliced and placed on top of, say, a fried green tomato! So what is it? Andouille sausage is a spicy, heavily smoked sausage made from pork chitterlings and tripe. Although French in origin andouille is widely used in Cajun cuisine. You'll find it in such popular dishes as jambalaya and gumbo. Not only does it make a spicy addition to any dish that uses a smoked sausage it's also great hors d'oeuvre served cold.

What is??

Anchovy paste is the combination of pounded anchovies, vinegar, spices and water. It is usually packaged and sold in tubes and can be used for a variety of cooking purposes such as canapes and Caesar salad dressing.

Anchovies...

Although there are many species of small, silvery fish that are called anchovies, a true anchovy comes only from the Mediterranean and southern European coastlines. These tiny fish are generally filleted, salt-cured and canned in oil. Canned anchovies can be stored at room temperature for at least a year. Once opened, they can be refrigerated for at up to 2 months if covered with oil in an airtight container. If you want to alleviate the saltiness you can always soak them in cool water for about 30 minutes, drain and pat dry.

Foodie School - Sauces

Today we are going to learn about one of the classic French sauces called Remoulade [ray-muh-LAHD]. This sauce is easy to make with endless derivatives. A remoulade is made by combining homemade mayonnaise with mustard, capers, chopped gherkins, herbs and anchovies. It's served chilled as an accompaniment to cold meat, fish, and shellfish. I know not everyone wants to make mayonnaise from scratch so if you do opt for store bought, please use a high quality dressing as this will affect the flavor of your sauce.