Licorice, love it or hate it

The word licorice immediately brings to mind black chewy candy. The flavor is one of a kind. But, is it really? That flavor we call licorice can also be associated with anise, star anise, fennel and coriander. When you describe any of the above flavors you usually say “it taste like licorice.” Let's break all the this down, one herb at a time.

Licorice is a very powerful plant. The root of the plant, Glycyrrhiza glabra, is extracted and used for many medicinal uses, such as calming coughs and relieving constipation. Excessive consumption can be toxic to the liver and cardiovascular systems. The word licorice means sweet root. Anise, fennel and coriander are all herbs which are part of Apiaceae family. Apiaceaes are aromatic plants with hollow stems. Star anise are the seeds from a evergreen tree, Illicium Verum, grown in Asia. They all have very similar flavors which we refer as “licorice like”.

I personally love all things with a licorice flavor. But, I have come to find out that most people either love it or hate it. Why? Why do people shun fish or lima beans? Well, lima beans are just bland, that's why. Now, fish needs to be fresh. People with aversions to fish have probably eaten not so fresh fish. All things licorice flavor are sweet, delicate and sometimes black or red (in the case of licorice candy). So, what's not to like? Maybe they had stale licorice when they where kids and they have block all licorice tasting foods from their tastebuds. Ahh, what a shame!

July 2 is Anisette Day

Bubble Tea

Are you ready for a fun summertime drink. If yes, pick up some tea, milk sugar, tapioca pearls and a large straw. We are making bubble tea.

You may have seen bubble tea at the mall or at some beverage kiosk. It is all the range in Asia where it may be called pearl shake, boba tea, momi or zhen zhu nai cha. Basically, bubble tea is strong black tea with sugar, milk and tapioca pearls.

At the heart of bubble tea is the tapioca pearls. When I first ventured out to buy them I was unlucky and just bought minute tapioca. Minute tapioca is fine for pudding and gravy but it does not have the same wow factor as tapioca pearls. The minute tapioca does create the bubbles but they are smaller. I finally found tapioca pearls at an Asian grocery store. If you unable to get yours hands on tapioca pearls you can certainly use the minute tapioca and a smaller straw. Cheers!

Bubble Tea

4 cups water
½ cup tapioca pearls
1 teaspoon sugar
1 ½ cups strong black tea
1 ½ cups milk
sugar to taste
ice

In a large pot bring 4 cups of water to a boil. Add the pearls. Cover and simmer for 15 minutes. Remove from heat and let set for another 15 minutes. Drain and rinse with cold water. Divide pearls among two large glasses. Mix tea, milk and sugar in a pitcher and pour into glasses. Add ice and straw. Enjoy.

National Tapioca Day is June 28th

Parfait Perfection

What makes a meal or dessert perfect? Is it the taste or the preparation? I have often asked this question. To have both would make the dish a winner. Well then, consider parfait the winner.

As summer slowly falls upon us, so does the need and want of tasty easy food prep. Ice cream is the first choice for summer time treats. A parfait (a French word which means perfect) is most likely the best example of an ice cream dish. Layers of ice cream, fruit and whipped cream. It is the perfect summer treat, easy and delicious.

But not all parfaits are desserts. Many restaurants are now serving savory parfaits. Layers of meat, gravy and potatoes. This too is perfect. Sweet or savory the parfait reigns supreme when it comes to prep and taste.

June 25 is National Strawberry Parfait Day

Mint Julep

Spring has finally sprung. And, in Maryland that means the Preakness Stakes is just around the bend. The Preakness is the second race of the triple crown. The first race is the Kentucky Derby and the third is the Belmont Stakes.
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So, what does all that have to do with food? Everything, if you are thirsty for a cool drink. That cool drink being the mint julep, the official drink of the Kentucky Derby since 1938. The mint julep was served in a souvenir glass that year for 75 cents. It has been proudly served every year since. This year there will be about 80,000 mint juleps sold at the Derby.

The mint julep is a spin off of an Arab drink called julab. Julab is made with water and rose petals. The drink was introduced to the Mediterranean region were people replaced rose petals for mint leaves, which were indigenous to the region.

There are basically to ways of make a mint julep. One, by muddling mint and sugar together. And, the other by making a mint syrup. Of course, good Kentucky bourbon is added to both methods, along with crushed ice. I tried both and I prefer the mint syrup method. It does take a little more time, but you do have enough syrup to make several drinks.

Horse racing fan or not, the mint julep is a winner.


Mint Julep

4 mint leaves
2 cups ice
2 tablespoons mint syrup (see below)
2 tablespoons water
2 ounces Kentucky bourbon

Place mint leaves and ice in blender. Pulse until crushed. Fill glass with crushed ice. Add remaining ingredients. Garnish with mint and serve.

Mint Syrup
1 cup granulated sugar
1 cup water
1 bunch fresh mint leaves

In a medium saucepan, combine sugar and water. Bring to a boil. Remove from heat and add mint leaves. Cool. Pour syrup into a jar, seal and place in refrigerator. Remove leaves after 24 hours. Syrup will keep for several weeks refrigerated.

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Mint Julep Day is May 30th
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And for the horse racing fans:
Kentucky Derby is May 7th
Preakness Stakes is May 21st
Belmont Stakes is June 11th

Garlic

Chances are you use it often and rarely think about the small vegetable called garlic. Garlic comes from the Old English word garleac, which means "spear leek". It dates back over 6,000 years from Central Asia. In fact, the Egyptians worshiped garlic by placing them in the tomb of Tutankhamen. Garlic was even used as currency.

Raw garlic has an excellent anti-bacterial compound called allicin, which kills salmonella and staphylococcus. Cooked garlic prevents arteries from clogging and reduces blood pressure and cholesterol levels.

It's no wonder Americans consume more than 250 million pounds of garlic annually. It may be pungent but it sure delivers the good stuff and taste great on toast with olive oil.

April 19 is Garlic Day

Cheers, Spring is Coming!

Think of spring and you may think flowers, yellow peeps and hay fever. You rarely think of beer. Bock beer to be exact. Bock is the term for a strong lager of German origin, which is made to be consumed in the spring. Bock is brew in the fall and aged through the winter and enjoyed in the spring.

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Bock beer was first brewed in the 14th century by German brewers in the Hanseatic town of Einbeck. This style of beer was later adopted by Munich brewers in the 17th century.

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The Bavarians of Munich pronounced Einbeck as "ein Bock" which means a billy goat. To this day you will often find goat on bock labels.

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Traditional bock is lightly hopped, sweet and slightly strong. The color is light copper to brown with white head. the mouthful is smooth and rich with a toasty caramel finish.

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If that sounds too light weight you can always give Doppelbock (double bock) a try. It is high in alcohol and sweet. Some monks call it"liquid bread". The aroma is very intense and malty.

Darker versions have hints of chocolate and fruit undertones.

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So raise a tall glass to spring. Cheers and enjoy the flowers, yellow peeps and hay fever!

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Bock Beer Day is March 20th, the First Day of Spring

Gnocchi

We all have our favorites – mashed, baked or fried. You may have guessed I am speaking of potato dishes. What potato dish warms you like a fuzzy blanket on a snowy day? A mountain of whipped potatoes with beef gravy mounted on top or a baked potato with a pat of sweet butter. Whichever one you choose it will surely ease any daily stress. They don't call potatoes comfort food for nothing.

This past weekend I decided to venture out of my usual potato comfort zone and try my hand at gnocchi, potato dumplings. The word gnocchi may have been derived from the Italian word nocchio which mean a knot in wood or from nocca which means knuckle. Either word, I was ready to get my hands and knuckles messy for some dumplings.

Making gnocchi wasn't that difficult. One does require a “feel” for dough making. Just like pasta or bread making, the right ratio of dry and wet ingredients is key. In addition, you need to know when you have added enough flour and when you have kneaded enough. Both techniques come with time and practice. Knowing this is worth the time, I might add.

My gnocchi recipe is the following: 3 pounds Yukon Gold potatoes, 3 ½ cups all purpose flour and 2 eggs. Boil the potatoes until very tender. Drain and mash. Slowly add the eggs. Stir until smooth. Add one cup of flour at a time. Mixing after each cup. Knead the dough on a floured surface for a minute or two, until the dough becomes soft and pliable. Shape into logs about ½ in diameter. Cut into one inch pieces. Place the gnocchi in a pot of boiling salted water for 1 to 2 minutes. Serve with sauce, butter or pesto. Enjoy!

Ah, that feels better.

February is Potato Lover's Month