joy of cooking by affizul_

FOREWORD We present you with the front-door key to this book. Whenever we emphasize an important pricinple, we insert a pointer to success. There is a back door-key, This will open up for you and lead you to such action terms as simmer, casserole, braise, and saute; such descriptive ones as printaniere, bonnefemme, remoulade, allemande, and meuniere; and to national culinary enthuasism such as couscous, Devonshire cream, strudel, zabaglione, and gazpacho. Other features of this book which we ask you to investigate include the chapter on Heat, whichgives you many clues to maintaining the nutrients in the food you are cooking. KnowYour Ingredients reveals vital characteristics of the materials you commonly combine, how and why they react as they do, how to measure them and, when feasible, how to substitude on efor another. Then, in the paragraphs marked “About.” you will find information relating to those food categories, including the amounts to buy. But, even more important, we hope that in answering your question “what shall we have for dinner?” you will find in Foods We may say with Thomas Jefferson, “NO, knowledge can be more satisfactory to a man than of his own frame, its parts, their function and actions. “Choose from our offerings what suits your person, yoour lifestyle, your pleasure; and join us in the joy of cooking.

IRMA S. ROMBAUER Irma Rombauer self-published the first Joy of Cooking in 1931 with the small insurance payout she receveid after her husband committed suicide during the Greates Depression. Suddenly, society wives who used to enjoy a kitchen staff no longer had the money to empoy them and began cooking for themselves. The instruction “stand facing the stove” was a bit more pragmatic than we realize. In 1936, the first commercial edition was published by Bobbs-Merrill, Marion Rombauer Becker, Irma’s daughter, joined the Joy dynasty and revised and updated each subsequent edition until 1975. That edition was the first after Irma’s death and was completely Marion’s. Her son, Ethan Becker, has returned the book to the family’s voice, revising the 1975 edition for the 75th Anniversary Edition. Irma Starkloff was born on October 30, 1877 in St. Louis,Missouri, the younger of two daughters born to Max von Starkloff, a German-born physicia, and his second wife, Emma Kuhlmann von Starkloff, a teacher who also hailed from Germany. Irma’s father was active in civic and political affairs; between 1889 and 1894 he served as the United States Consul in Bremen, and during his tenure irma received some informal education there and in Lausanne, Switzerland. Upon returning to the United States, she took classes in fine arts at Washington University in St. Louis in 1897. She made frequent trips to visit relatives living in Indianpolis, where she met and was briefly courted by the young Booth Tarkintong.The family opposed the match, however, and in 1899 Irma married Edgar Rombauer, a lawyer whose father was a St. Louis judge who had previously clerked for Supreme Court Justice John Harlan. The couple’s first child, Roland, was born in 1900 but died before his first birthday. The children who followed were more robust and lived to adulthood; Marion was born in1903, and Edgar Jr. (known as “Put”) was born in 1907.

THE FOOD WE EAT When it comes to eating well, the advice we get is that fresh is better than processed, fruit and veg are better than fats and carbs, and organic is best of all. But what if the food we eat is not truly feeding us? Many choose to buy organic to be assured food doesn’t have the “bad stuff ” in it. But how do we know it’s got the “good stuff ” in it – flavor. A core question – one that was revisited throughout the three days was: how do you establish food quality? Is quality determined by metrics, comparing levels of minerals or phytonutrients, or something you know when you see, taste, or smell it? A person’s reference point for flavor – what food should taste like – is set early in life,” said McManus, who has developed food sensory training workshops for local schools. “If we don’t teach children to recognize quality, we’ll never get there.”

Flavor is not just a matter of aesthetics, food producers stressed, but a reflection of how the chemistry of the ripening process in a fruit or vegetable syncs up with our own biological needs. Fruits are generally picked unripe for easier transport, and never fully express their full flavor potential. “Taste is connected to health” a corn breeder in Wisconsin and founder of the Mandaamin Institute, devoted to developing more nutritious corn and wheat and healthy farming. “If breeders and consumers lose or don’t exercise the capacity to taste their vegetables, fruit, and grain, and care only about quantity and appearance, an erosion of taste occurs. This loss in quality may affect our health, as the tastes and flavors of food inform our digestive functions and our sense of fullness and well-being.”

Judging food quality by appearance is tricky, because plumpness could mean that it’s been pumped up with water and nitrogen and therefore may not fully ripen. Yet size and sheen can also be a sign of vigor. “We used to have a kind of reverse snobbery about produce that looked good,” said Dan Kittredge, a farmer in Central Massachusetts. Growing up on an organic farm, he said, he was suspicious of food that looked “too good”. “Ours has holes in it. It’s real – it must be good.” He’s since become convinced that pests or disease on a crop signal soil deficiencies that would compromise nutrition. Not only are we not eating the variety of foods we need, and dare I say it is almost impossible to buy and store and eat such a great variety in today’s society, we are also eating food that does not seem to have the same health benefits as before. I am speaking of canned, boxed, processed foods that make claims of having vitamins and other nutrients you need to live. As if to remind us of our complicity, the audiences are participants in the show, seated as if in a restaurant. The cast are sometimes our waiters, at times fellow diners. At times they are a kind of Greek chorus, passing comment on our foodie vanities or the cynicism of food industry. In one disconcerting scene they don cow masks to serve us.

CHEF RECIPES TIPS

Ingredients Herrings • 6 herring, filleted and trimmed Brine • 500ml of water • 90g of table salt Sous • 600ml of white wine vinegar METHOD • 200g of caster sugar 1. Mix together the water and salt for the brine in a tub • 250g of onion, peeled and sliced big enough to accommodate all of the herring fillets. • 1 bay leaf Submerge the fillets in the brine and leave in the fridge • 10 black peppercorns, crushed for 3 hours • 2 allspice berries, crushed 2. After 3 hours, wash the fillets in cold, fresh water • 1 sprig of thyme 3. Add the vinegar and sugar to a pan and bring to the Dressing boil. Place all of the other sous ingredients in a heat• 125ml of tomato essence proof container and pour the hot liquid over them, then • 1 tbsp of Worcestershire sauce leave to cool completely • 1/2 lemon, juiced 4. Once the liquid has cooled, add the herrings and • 1/4 tap of flaky sea salt leave in the fridge for at least 2-3 days. Once ready, re• freshly ground black pepper move from the liquor, pat dry and use within 3 days • 7g of horseradish, grated 5. To make the bloody Mary dressing, mix together all • 25ml of rapeseed oil of the ingredients in a bowl and leave to infuse for 2 Salad hours. Once ready to serve, pass through a chinois to • 500g of pink fir apple potatoes remove the pulp • 4 celery sticks TOMATO ESSENCE • 3 tomatoes To make tomato essence, pulse some cherry tomatoes in a blender until roughly chopped along with any other required ingredients. Transfer to a bag made from double-folded muslin and hang in the fridge over a jug until all of the liquid has passed out of the pulp. This will leave you with pure tomato essence, great for dressings, risottos and couscous 6. For the salad, cook the potatoes from a cold salted water start and bring to a gentle simmer. Once the potatoes are just cooked and tender, strain and allow to cool. Once cooked, cut into slices and place in a bowl 7. Use a sharp peeler to remove any tough bits of the outside of the celery sticks. When they are nice and smooth, use the peeler or mandolin to make thin ribbons of celery. Add to the bowl along with the potatoes 8. Add to the bowl with the other salad ingredients and season generously with the bloody Mary dressing. Arrange the salad on the plates and top with 2 herring fillets per plate. Serve immediately

Soused herring

Stuffed courgette flowers METHOD 1. Start by toasting the pine nuts for the courgette flowers. Place the pine nuts in a dry, hot pan and heat until they start to pop. Remove from the heat and set aside 2. Place the sultanas in a pan and cover with water. Bring to the boil and then turn off the heat. Leave the sultanas to soak in the pan for 10 minutes before straining 3. Combine the diced courgette and ricotta in a bowl and then add the soaked sultanas and pine nuts 4. Add the basil and squeeze lemon juice into the bowl to taste. Season to taste 5. To prepare the courgette flowers, gently remove the stamen from inside and cut the tip off the opposite end. Scoop the mixture into a piping bag and then pipe into both of the courgette flowers. Set aside 6. For the vinaigrette, combine the mustard, salt and pepper in a bowl. Gradually whisk in the oils in a slow, steady stream until emulsified. Adjust seasoning again and if not sweet enough balance with sugar 7. Dress the diced tomato, sultanas, pine nuts, peas in the vinaigrette 8. In a separate bowl, combine the sherry vinegar and tomato purée. Season with salt and pepper and set aside 9. Clean and prepare the baby artichoke. Place in a pan and cover with water, add the lemon juice, and salt. Slowly bring to the boil for 3 minutes, remove from the heat and allow cooling in the liquid before cutting into quarters

Ingredients Stuffed courgette flowers • 2 tbsp. of courgette, finely diced • 500g of buffalo ricotta • 40g of sultanas • 30g of pine nuts • 1 lemon, juiced • 20g of fresh basil, roughly chopped • salt • pepper • 2 courgette flowers Vinaigrette • 2 tbsp. of Maille Dijon Mustard • 2 tbsp of white wine vinegar • 65ml of vegetable oil • 65ml of olive oil • salt • pepper Garnish • 1 baby artichoke • 5 baby beetroots • 2g of sultanas • 2g of pine nuts • 1 tomato, diced • 2g of fresh peas • 5g of fresh basil • 5g of fresh chervil • 1 tbsp of tomato purée • olive oil • 2 tbsp of sherry vinegar • 1/2 lemon, juice • 1 tbsp. of salt

Chocolate mousse cake with raspberries METHOD

1. Start the chocolate mousse by melting the dark chocolate, butter and cocoa powder together over a bain marie and combine with a whisk. When the chocolate butter mixture is combined, take off the heat 2. Whisk the egg yolks with 100g of caster sugar until pale and smooth. Fold in the chocolate/butter mix and start to make a meringue with whites and remaining sugar. As they start to foam, slowly start to add the remaining 100g of caster sugar. Continue to whisk until all the sugar has been added and soft to medium peaks form 3. Whisk the cream until medium to stiff peaks form. Gently fold the cream into the chocolate mix a third at a time, being careful not to continue mixing as soon as all the ingredients are combined. Place into a suitable container and leave to set in the fridge 4. Preheat the oven to 180°/gas mark 4. For the chocolate sponge whisk the yolks and 150g of caster sugar until pale and fluffy. Make a meringue using the same method as above with the whites and remainder of the caster sugar 5. Sift the cocoa powder into the egg yolk mix and mix well. Gently fold the meringue into the egg yolk, cocoa powder mixture a third at a time. Spread evenly into a shallow, lined baking tray so the sponge mix is approximately 1cm thick 6.Bake for 5-8 minutes in the preheated oven until it starts to come away from the edges of the tray. Remove from the oven and sprinkle with caster sugar. Turn onto a cooling rack and remove silicon paper while still warm 7. Start the glaze by soaking the gelatine in cold water. Combine the water, caster sugar, cocoa powder and cream and bring to the boil. Remove from the heat. Remove the gelatine from the water and squeeze out any excess. Add to the hot cream mixture and whisk until combined 8. For the sorbet, combine the water, sugar and glucose in a saucepan and bring to the boil. Remove from the heat and set aside to cool. Once the syrup has cooled, combine with the raspberries in a blender and blitz until smooth. Pass through a fine strainer. Churn in an ice cream machine until desired consistency is reached

Ingredients

Chocolate mousse • 150g of dark chocolate • 300g of butter • 125g of cocoa powder • 8 eggs, separated • 200g of caster sugar • 255ml of cream Chocolate sponge • 6 egg yolks • 150g of caster sugar • 8 egg whites • 75g of caster sugar • 75g of cocoa powder Chocolate glaze • 280ml of water • 360g of caster sugar • 120g of cocoa powder • 210ml of cream • 8 gelatine leaves Raspberry sorbet • 550g of fresh raspberries • 250ml of water • 150g of caster sugar • 90g of liquid glucose Raspberry sauce • 250g of raspberry few reserved for garnish • 100g of caster sugar • 25ml of water

THE FOOD WE HEAT Like attorneys who comb through the tax code looking for loopholes to exploit for wealthy clients, clever state officials browsing through food-stamp rules have figured out a way to game the program for their poorest citizens. The trick — called “heat and eat” — is to give someone with no actual heating bill a token amount of home heating assistance — as little as $1 a year in some states, or a single dime a year in California. Sixteen states and Washington, D.C., use the gimmick to extract billions of dollars in extra federal food-stamp benefits that their citizens aren’t really entitled to under the rules. OPPOSING VIEW: Feeding the needy isn’t a loophole: It’s a little complicated, but here’s a simplified explanation. People eligible for food stamps can get more of them if they can show that they also get assistance paying their heating bills, typically from a separate anti-poverty program: the Low Income Home Energy Assistance Program — LIHEAP in Washington jargon. But that requires a utility bill, which renters often don’t get. So by giving those people token assistance, the states qualify their residents by other means. Pretty clever. Many people would rather look the other way on this because in effect, it’s like giving additional groceries to some hard-pressed beneficiaries for whom food stamps — more formally known as the Supplemental Nutrition Assistance Program, or SNAP — can be a vital lifeline. But rent is already built into the food-stamp formula, so it amounts to double-dipping. It is a scam that bends the rules in ways lawmakers never intended. It gives some people extra benefits while others in the same situation get less. And it’s serious money: Closing this loophole would save more than $8 billion over the next 10 years. Monday, as the Senate begins voting on the farm bill, it has a chance to shut down this game. Much of the shouting over the nearly $1 trillion farm bill has come over provisions that dole out billions of dollars a year to farmers and agribusinesses. They’re obnoxious and ought to be reined in. But they’re not a good excuse for ignoring flaws in the food-stamp and nutrition program, which eats up almost 80% of the bill’s cost. Food-stamp aid has ballooned in recent years due to the terrible economy and aggressive efforts to expand the program. Congress has fought bitterly over whether and how to cut it back. Anti-hunger activists say the deal savages the poor, but it would reduce food stamps for just 4% of beneficiaries and make everyone play by the same rules.

KNOW YOUR INGREDIENTS

MENUS Appertizers Cheesy Spinach-Artichoke Dip This irresistible dip featuring three cheeses, Parmesan, feta, and cream cheese, and four vegetables, spinach, artichokes, onion, and sun-dried tomatoes, is sure to be the hit of the party. Soak the sun-dried tomatoes during the first hour of cooking so they’ll be ready to add during the second hour.

Gruyère-Bacon Dip Serve this dip with assorted vegetable dippers. It’s also tasty as a condiment spread on turkey burgers

Lamb Meatballs Lemon zest adds a nice bright lift to the spicy sauce and complements the Greek inspired flavors of these meatballs.

Salsa Cheesecake Served with baked tortilla chips, this festive appetizer will be a hit at your next party. Blue Cheese-Artichoke Dip Blue cheese amps up the flavor for a little twist on the traditional artichoke appetizer. The dip holds up well for about two hours after the cook time. Serve with pita chips or toasted baguette slices.

Roasted Garlic-White Bean Dip This white bean dip gets its flavor from a combination of roasted garlic, rosemary, and kalamata olives and its smooth texture from ricotta cheese. If time allows, pick up a baguette and make your own crostini at home, or just serve with crackers.

Desserts

Warm Berry-Thyme Compote

Raspberry Sâ&#x20AC;&#x2122;Mores

Dress up vanilla ice cream with a berry delicious fruit-and-sugar topping. The chunky syrup gets a punch of flavor from lemon juice and fresh thyme. Simply cook the berries for about four minutes in a saucepan and serve warm.

Update your favorite childhood dessert with the help of a broiler or toaster oven. Broil marshmallows on graham crackers until browned, then top with chocolate and raspberries. The result is a dessert thatâ&#x20AC;&#x2122;s easy to make, pretty to look at, and fun to eat.

Cocktail Bloody Mary Everyoneâ&#x20AC;&#x2122;s favorite brunch cocktail is whittled down to a mere 76 calories per serving in this easy recipe made with bottled tomato juice, worcestershire, horseradish and ground celery seeds. Sans alcohol it makes for a spicy tomato drink.

Gingered Pear and Brandy Cocktail Pear juice adds a welcome taste of fall to this skinny cocktail made with cognac, homemade sugar syrup and lemon twists. Short on time? Substitute agave or honey in place of the sugar for a no-cook syrup.

Slushy Watermelon Mojitos A quintessential taste of summer, this blender mojito takes some nifty, light shortcuts combining frozen cubed watermelon with limeade concentrate and sparkling water. Substitute precut frozen cantaloupe or other melon varieties for a flavor twist.

â&#x20AC;&#x153;Learn how to cook - Try new recipes, Learn from your mistakes, Be Fearless, and above all have fun.â&#x20AC;? - Julia Child

DRINKS

Here’s a delicious and simple immune boosting smoothie that I’ve been making at home over the last few weeks. I find it helps revitalize my body when I’m a little stressed and run down with work and it’s a smoothie I can easily make ahead of time and pop it in the fridge when I get to work. I’ve used oranges in this recipe - you can also use pineapple and it works really well. I’m a huge a fan of ginger and turmeric – the best natural anti-inflammatories you can get, and I love to add them to many of the vegetable and fruit based smoothies and cold pressed juices that I make at home. 1 whole carrot – washed but not peeled 1 whole orange, peeled ½ lemon, juiced 1 cup ice 1 small slither ginger 1 cup filtered water 1 tablespoon ground flaxseeds ¼ teaspoon turmeric – ground or fresh 1/2 teaspoon natural immune support Combine all the ingredients into a good high performance blender – I use my Vitamin. Blend until combined. Serve in a large glass and enjoy INSPIRATION:  Add a pinch of cayenne pepper to boost anti – inflammatory properties.  Add a wedge of red papaya which is rich in vitamin C + beta-carotene to help boost your immune system.  Use mandarin or pineapple in place of the orange.  Add a splash of kombucha before blending for a boost of natural probiotics  Use 1 fresh young coconut + flesh in place of water to boost hydration and anti-viral properties.

What’s great about it: Cashews are high in the amino acid tryptophan which helps to make serotonin – the FEEL GOOD hormone responsible for feelings of wellbeing and feeling great! Serotonin is also crucial for the proper development of the enteric nervous system (ENS) to support digestion. Cashews are also a good source of magnesium essential for energy metabolism and nerve function. The heart healthy fats are mostly anti-inflammatory oleic fats. These monounsaturated fats are the same as found in olive oil and macadamia that are good for cardiovascular health. A hint of vanilla bean helps to elevate mood as well as reduce stress.

SMOOTHIES A smoothie involves blending whole foods, like fruit, vegies, nuts, fluids, protein, into a liquid without removing the fiber. A heavy duty high performances blender like a vitamin is essential if you want to make your smoothies super smooth and ultra-delicious. Smoothies tend to be more substantial than juices – thicker, filling and more energy dense. For this reason, I would classify a smoothie as a meal rather than a snack. What’s great about smoothies The fiber helps to promote gut function and peristalsis. A diet high in fiber has also has been shown to help regulate blood sugar, reduce cholesterol and promote satiety – i.e. keeps you feeling full for longer. This is great for maintaining your energy levels and a healthy weight. You can experiment with ingredients and can adjust the macronutrient balance more readily than juicing, by varying the combinations of healthy fats, proteins, carbs and fiber that you blend up. I love playing around with different fruit and leafy green combo’s, along with Healthy chef WPI, chia seeds, fresh homemade nut milks or coconut water. Smoothies also make a convenient snack for people who have elevated energy requirements e.g. athletes, pregnant or nursing mums and growing kids. It’s a great way to pack in the goodness for fussy eaters or those who aren’t meeting their nutrient requirements through their usual intake.

HEALTHY MEALS Apples are in season and it’s raining outside! A perfect time for homemade apple pie scented with just a hint of cinnamon and vanilla then encased in a purely delicious short crust made from organic spelt and rolled oats. The secret to my recipe is to firstly use sweet delicious apples – my favorites are pink lady and golden delicious. I don’t peel the apples so that the filling develops a lovely pink hue that looks magnificent in your serving bowl. The spelt short crust is one of my favorites and I love the richness of the pastry that gives a decadent mouth feel when eating your pie. I hope you enjoy this wonderful pie as much as I do. What’s great about it: Apples are high in fiber (around 5 g each) they contain both soluble and insoluble fiber which is great for your digestive system. The soluble fiber is known as pectin and the beauty of it is that it has the power to help lower cholesterol, keep you regular and stabilize blood sugar. Spelt is an ancient grain that is related to wheat, but has lower gluten content so it’s kinder to the digestive system. Oats are a great source of soluble fiber and according to studies; the beta-glycan fiber found in oats can help regulate your appetite as well as help lower cholesterol.

Apple Filling 10 sweet red apples or golden delicious apples – skin on. 1/2 cup fresh apple juice 2 teaspoons vanilla extract or paste 1/2 teaspoon ground cinnamon 1 – 2 tablespoon honey or organic maple syrup or a small handful of appropriate dried fruit– choose from ( fresh pitted chopped dates, dried pears – muscatels / raisins ) Adjust according to your palate. Spelt + Oatmeal Short crust 300 g whole meal spelt flour 200 g unsalted cold butter – cut into small dice 1 little splash of cold water to mix 1/2 – 1 cup rolled oats for rolling

Prepare the apple filling. Quarter the apples and remove the core. Cut each quarter in half and place into a large pot. Add the apple juice, vanilla and cinnamon. Place onto the stove over a medium heat. Cook, stirring every now and again until the apples start to soften and collapse. This should take about 15 – 20 minutes. Remove from the heat and drain any liquid from the apples if needed. Fold through the maple syrup or dried fruit then allow the apple filling to cool.

OVERVIEW The Joy of Cooking grows with the times—it has a full roster of American and foreign dishes such as strudel, zabaglione, rijsttafel, and couscous, among many others. In this updated version, all the classic terms you’ll find on menus, such as Provençale, bonne femme, Meniere, and Florentine are not merely defined but fully explained so that you can easily concoct the dish in your own home. The whys and the wherefores of the directions are given throughout the book, helping you create recipes you never thought possible. A special emphasis on a vital cooking factor—heat—is added in this new edition. Your best-laid plans can be either made or marred simply by the temperature of a single ingredient. Learn exactly what the results of simmering, blanching, roasting, and braising have on your efforts. An enlarged discussion on herbs, spices, and seasonings tells you the suitable amount necessary in recipes. With more than 1,000 practical, delightful drawings by Ginnie Hoffman and Ikki Matsumoto, you can learn how to present food correctly and charmingly—from the simplest to the most formal service, how to prepare ingredients with classic tools and techniques, and how to safely preserve the results of your canning and freezing. No necessary detail to your success in cooking has been omitted. Divided into three parts, Foods We Eat, Foods We Heat, and Foods We Keep,The Joy of Cooking contains more than 4,500 recipes with hundreds of them new to this edition. This American Household classic is the most essential item for your kitchen. The newly revised and expanded edition of this American household classic includes more ethnic recipes while stressing healthier, lower-fat cooking. Editorial Reviews From Barnes & Noble Irma S. Rombauer’s classic all-American cookbook, Joy of Cooking, is a great gift -- especially when it’s been updated for the 21st century and packaged with a special easel for easy reading while you cook!