Click inside for the weekly food rail, with items on V8 soups, an easy recipe for biscuits, tips for cooking Brussels sprouts, and more. Or check out the links below:
Food page: Delicious soups
Proof is in the (bread) pudding
Fresh asparagus is nothing like canned
Peanut butter: A closer look at an old staple
More in food
Critic’s Cupboard: V8 Soups
Campbell’s V8 Vegetable Soup shuns the company’s familiar cans, but not its 60-year-old V8 brand. They went all the way, with box packaging and zero artificial anything.
This packaging lasts a year on the shelf. The process requires less salt as a preservative. There’s another benefit: The box subliminally says “fresh,” where a can always says “canned.”
The Garden Vegetable Blend is good stuff. It’s much fresher tasting than canned broths, and the fresh color is appetizing. I would not hesitate using it as a starter for a tomato sauce.
Big plus: The box reseals for the fridge. No more opening a whole can for a quarter cup of broth.
-- Jim Hillibish, The Repository
Easy recipe: Simple biscuits
Less definitely is more in biscuit baking. The less you handle the dough, the fluffier and higher your results.
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
2 teaspoons sugar
1/2 cup solid shortening
2/3 cup milk
Sift the dry ingredients. Cut in shortening with a knife until crumbs form. Add milk and stir to form dough. Knead on floured board 10 strokes. Roll out to 1/2 inch thick and cut biscuits.
Place on an ungreased sheet. Use a pastry brush to paint tops with milk. Bake 10 to 12 minutes in a 450-degree oven.
-- The Repository
Tip of the Week: Learn to love Brussels sprouts
Give another try Brussels sprouts, a healthy veggie that can be delicious if cooked properly.
The key to cooking the sprouts is in not overcooking them. Select sprouts of even size for uniform cooking. Large sprouts should be cut in half.
The leaves cook faster than the core, so cut an X in the bottom of the stem for even cooking when cooking the sprouts whole.
When Brussels sprouts have lost the bright green color, they are overcooked and have lost a considerable amount of nutritional value as well.
-- University of Illinois Extension
Did You Know?
Kraft Foods says it will cut the salt in its products by an average of 10 percent over the next two years to appeal to health-conscious consumers.
Which of the following is NOT one of the original six Kool-Aid flavors?
D. Tropical Punch
Answer is at bottom of column
Wise to the Word: Brown eggs
If you read Internet blogs, you may believe there is a difference between brown and white eggs. All sorts of unsubstantiated claims are attached to brown ones. Some people insist the eggs simply taste better.
The biggest difference between brown and white eggs is the color. The Egg Nutrition Board reports there is no difference in taste or nutrition.
-- Canton Repository
Number to Know: 107.3
Calories in 1 cup of sliced raw mango – calorielab.com
The Dish On …
“The Modern Mixologist: Contemporary Classic Cocktails” by Tony Abou-Ganim
Over the course of the past two decades, Tony Abou-Ganim has earned his reputation as one of the leaders in the craft cocktail movement, bringing the traditional art of mixology into the 21st century.
Now, in “The Modern Mixologist,” Abou-Ganim has established the new standard in cocktail books — a must-have guide to home mixology in a beautiful, coffee-table–suitable format.
Featuring full-color photography throughout by the award-winning Tim Turner, this book instantly becomes the most beautiful guide to creating cocktails available anywhere.
From the Beer Nut’s Blog: Two new favorite beers
I recently had the first two new beers of 2010 that I think have a chance to make the 2010 Top 10 beers of the year list.
The first is the Clown Shoes Brown Angel. This is a big, malty brown ale with a wonderful hop bite. It’s 7 percent ABV, but it is easy to drink. The alcohol is nearly non-existent. It has some nice roastiness as well as chocolate notes.
Another beer, even higher on the list, is Founders Nemesis. This special release beer is a wheat wine that is bourbon-barrel aged and made with maple sugar. It’s 12 percent ABV. All of the flavors work well together. You get a strong scent of bourbon, but it’s not overwhelming on the tongue.
I can’t wait to see what else makes the list. What are your favorites so far this year?
To read more from the Beer Nut, visit http://blogs.townonline.com/beernut/
Food Quiz Answer
D. Tropical Punch
GateHouse News Service