Caroline Fruth brought by this Angel Food cake for a tasting a couple of weeks ago and we fell in love with it! You've just got to promise to do something creative with the yolks - no wasting these precious beauties! Here is the recipe:
1 Cup cake flour 3/4 cup plus 2 tblspoons sugar 12 egg whites 1 1/2 teaspoons cream of tartar 1/4 teaspoon salt 3/4 cup sugar 1 1/2 teaspoon vanilla or one bean split lengthwise and scrapped Heat oven to 375
Stir together flour and first amount of sugar; set aside
In large mixing bowl beat egg whites, cream of tartar and salt till foamy. Add second amount of sugar, 2 tblespoons at a time beating on high speed until meringue holds stiff peaks. Fold in vanilla. Sprinkle flour-sugar mixture 1/4 cup at a time over meringue, folding in gently just until flour-sugar mixture disappears. Pour into ungreased 10X14 tube -pan, or two bread pans Gently cut through batter. Bake 30 to 40 minutes till cake springs back to touch, cracks on top and is browning. Cool completely before trying to remove cake. Caroline cools the tube pans inverted balanced on a milk glass.
Pour a glass of milk and enjoy!
How to Roast A Whole Goat
Looking for something unusual to cook? Fruth Farms has a limited number of whole goats that have been dressed and are ready to cook. The goats are between 30 and 60 lbs. You choose the size you want based on how many people you want to feed. They can be delivered frozen or fresh. The goats are dressed in the South American, or Muslim style. The cuisine reminds Caroline Fruth of her favorite meals that she tried in Malaysia and Singapore, where she lived as a young girl.
How do you do this? Here's the process. You can either roast the whole goat on a spit, or bury them with coals.
Rub the carcass inside and out with herbs and spices. You can be creative: the spices you use are a matter of taste. Then, the Fruths use this curry recipe: (amounts depend upon size of goat). Rub the carcass with salt, pepper, curry and cumin. Stuff it with whole red onions, sliced red/green and orange peppers, sliced apples, chopped celery and whole potatoes. If you are using a spit, tie the carcass with fireproof twine to hold the vegetables in place. If you are burying the goat, lay it on the foil it will be wrapped in before stuffing the carcass.
Then, here's how the Fruths make the sauce: In a stock pot, melt butter (a few sticks, again depending on size) add onions, chili pepper, red pepper, and celery. Cook until tender. Add about 1/2 cup of curry, 1/4 cup of cumin, and 1 cup of flour. Stir until the mixture is hot. then remove from heat. Next, add 4 cups of vegetable broth, heat to boiling and boil for one minute. For goat roasted on the spit, use this sauce to baste as you would a turkey. If you burying the goat, pour the sauce over the carcass before sealing up foil.
It will take about 4 hours to cook the carcass using the spit. Never place the carcass directly over the fire. Either wait until the coals are glowing or keep the carcass to the front of the fire,
If you are going to bury the carcass, wait until the coals are glowing and no fire is present. Put the carcass in the ground and cover with sand or dirt. There is no way to over cook the goat using this method, you can start cooking up to 20 hours in advance.
Caroline and Allen Fruth
From the Krabill Kitchen to Yours
New Web Feature - In The Krabill Kitchen: Salad Three-Peat
Our kitchen is a pretty normal one: not a lot of fancy appliances, just one stove, no convection...But we try to make meals memorable, not just something to get through on the way to somewhere else. In this space, we will let you know what we're doing that's unusual, fun, and easy.
This week it's summer salads. These recipes use leftovers from other meals, and combine rich taste and light texture to provide a sumptuous satisfying feast. Here's what's up:
1. We grill twice as much chicken as we need one night, so we'll have a breast or two left over the next day. Chop it up, add some mayo, chopped celery, and chopped green onions. The sprinkle on some flavored sea salt for pizaaz. We like Tuscan Rose/Pink Peppercorns ($8.49) or Mix for Meat ($8). 2. We use this recipe to make a Pea Salad using the fresh peas of summer (crowder, black-eyed, purple hull). Then, serve as one of your salads, or take an immersion blender to the leftovers and create East Texas Hummus. 3. Deep fry some fresh sage leaves and use them as your side rather than potato chips. Just heat up about 1" of oil to 350, toss in a handful at a time 5 seconds or until crisp, drain and sprinkle with sea salt. Wonderful!
One Spicy Tomato with Three Takes on Our Sauce from Puglia
Local chef DLee Anderson took three with our Vizzino Tomato Sauce $4.49. We love it as a creative base for pasta and pizza sauce, and DLee has added her own twists with great aplomb!
Try TuTu Tomato Basil Sauce and Tomato Shots by clicking here.
Or go here to grab on to some Boisterous BBQ Sauce!
Mangia Bene!
Mint Running Wild in Your Back Yard?
These recipes will make you green with envy. That is, until you make them yourself! We've got recipes for:
Mojitos
Mint Pesto
Mint Olive Oil
Mint Cucumber Salad
Strawberries with Baslamic Vinegar and Mint
For the recipes, click here. It's like we really "mint" it!
Rice Salad and Torta Pasquale: Unusual uses for our Italian Rice from the Piedmont.
Join the Rice Women of Vercelli, who sang songs as they rolled into the train station from the south of Italy, ready for the new year's rice harvest at Cascina Veneria in the Po Valley. We celebrate their work with two recipes, departing from the usual risotto made from their signature Carnaroli and Vialone Nano rice. Our Rice Salad comes via Michelle, Friend of the Flavors, and uses Carnaroli rice, a little less starchy, and better for use with the rich tuna and dressings in the salad. Our Easter Pie, or Torta Pasquale, recipe comes care of Kyle Phillips. It uses our Vialone Nano rice; it's a little starchier, and adds richness to the dish. Both of these dishes are rich and satisfying, a perfect complement to Easter Brunch, or a light dinner paired with a glass of sparkly wine from the Piemonte, an off-dry Moscato or Arneis.
Fend Off Frostbite Supper
Our "Fend off Frostbite" supper is one that owners Gary and Nancy Krabill enjoy after a long day on our feet at our store. It's full of comforting touches, and many of the components can stand alone as appetizers (Pesto Torte, White Bean Bites, Egg and Bacon Salad) or even as a vegetarian entree (just add cheese to the Navy Bean Balsamic Surprise). We keep it in our back pocket for an easy, prep-ahead, satisfying meal. Many of the components can be found at our store. Click on the links below for recipes.
Easy dessert of store-bought cheesecake and Cranberry Fool topping
College Reunion Recipes
Getting together with some friends from decades past? Want to spend time catching up, not stranded in the kitchen? Get a few ideas Nancy and her mates from the Emory University Class of 1976.
Featured Recipes:
Amy's Reunion Chicken Sandwiches with Roasted Peppers and Cilantro Pesto
Amy's Reunion Roast Beef Sandwiches with Arugula and Blue Cheese
The Copper Spices, aka DLee Anderson and BJ Harms, are magical chefs who bring their talents to local cooking classes and in-home cooking parties (www.thecopperspices.com). We'll bring you some of our favorites on this website. Just click on the recipe name below and go!
First Place Winners in Slow Food Dallas Competition - The Judges Do Not Lie! Both Copper Spices scored a First Place entry! Try DLee's Avocado-Pineapple Rhumba, BJ's Roasted Roots, and Slow Foodie Jennifer Uygur's Caramel-Pecan Sauce.
Balsamic Thyme Pork - Gooey, Caramelized, Easy, and just right! Uses Ariston Balsamic Vinegar ($13.99 first time, $10.99 refill) and Caramelized Red Onion an Fig Sauce ($9.49)/
Cream of Mushroom Soup - We kick it up a bit with our own Truffle Salt ($24/jar but oh so tasty!).
Ashley Plantation Gazpacho Soup. Something light and fresh, including a little history of the introduction of Gazpacho to the US. Serve with our "Wine-A-Rita" mix ($11.99),
Fruited Rice Pilaf: Comforting mix of sweet and savory. Add our Oktoberfest pecans to punch up the flavors with cinnamon and vanilla. ($5.99/4 oz. bag).
Mandarin Couscous. A little sweet and savory, a little East and West. Try our Fregola Sardo instead of Couscous ($8.49) for a twist - and toss in our Mint Oil from O&Co ($14) to boot!
Asparagus Bundles in Prosciutto! Perfect use for the fruits of the season, plus drizzle a little of our truffle oil to finish ($24 for white truffle oil; $19 for black truffle oil from O&Co.).
Charlee's Bread Pudding with Panettone! We love Panettone just by itself, but for the leftovers, bread pudding is magnifico. (Panettone $24.95)
Baked Citrus Salmon - Why do we love this dish? Because it takes the savory appeal of Balsamic Vinegar and stacks it right up against sparkly lemon in the citrus sauce (Balsamic Vinegar $12.99-$180 at Flavors From Afar!)
Eggplant Casserole - Rustic and updated at the same time. We love our Basilic from O&C ($7.99) as an enhanced flavoring - Ligurian Basil!
Rockin' Romaine Salad - Perfect for this time of year! Try with O&Co. Sicilian Spice ($7) or Mix for Salads ($8)
Pesto Puffs - THE Appetizer to bring to parties or outdoor cookouts. Uses Basilic from O&Co ($7.99) and/or Sundried Tomato/Basil Pesto ($8.95)
Italian Canteloupe Salad - Fabulous melon with soppressata, Amici Olive Oil ($29.99) and Chateau de Fromage chevre ($7.49).
Stuffed Bread - Perfect and Portable for Picnics! Needs a good olive oil! Try Ariston ($14.99, refills $12.99).
...Carol Ritchie, that is. Her wonderful spirit guides her gourmet cooking show and we stepped in for a brief visit. We came away with a fabulous Chicken with Swiss Cheese and Creamy Red Pepper Sauce recipe (click here for the goods) that we cooked at home right away. On our end, we brought over some of our favorite Easy Elegant Entertaining Ideas. Click here for the transcript from the show. For more about Carol, her life, her show go to www.cookinwithcarol.com.
Making Flavored Oils
Flavored oils are great on salads, used in cooking, use on your favorite Bruschetta, or just for dipping a piece of fresh baked Italian or French bread.
Here is how I make my flavored oils. I first start with fresh herbs. In the picture to the right, I am using Rosemary, Garlic, and Basil. The amount for flavoring 1/2 cup of oil is shown. I find that fresh herbs are the best. Be sure to rinse and completely dry the herbs. Avoid having any water on them, as oil and water do not mix.
I crush the garlic, and I remove the stems from the rosemary and basil.
I heat the oil to the point that when I test the temperature with my finger, and it is very hot to the touch, but not bubbling or smoking, it is ready. I use a heat resistant bowl for this next step. All you do is pour the hot oil over the herbs and wait til it cools. ENJOY!!
I always cook by taste. That is, I add enough herbs for my tastes. Experiment with the amount, and you can't go wrong.
You don't need a lot of herbs to make your own flavored oil.
