Wild Grape Syrup:
If they are very dusty you may want to rinse them off before processing them. Place the grapes in to tall sock pot and mash them with a potato masher.
Add half their weight of sugar and quarter of water and bring to a boil for 10 minutes. Let cool, and strain the liquid through a cheese cloth or fine strainer. Reheat the syrup and fill it in to a clean glass container. Store in the refrigerator one opened.
To make a drink use 1 part syrup and 6 parts of water or sparking water.
This syrup may also be used as a sauce with dessert, ice cream or yogurt.

For a Wild Grape Jelly add equal amout of sugar to the squashes grapes and cook for 15 minutes. Strain and fill in to sterilized jars.

Enjoy!!

Yes I know it has been 9 month since I posted my last and first blog. Of course much has happend since, the trip to Hawaii was fantastic. Lily and I celebrated our 30th Wedding anniversary in May with yet another trip to Europe. High lights were Weissbier and Weisswurst in Bavaria, Rabbit Stew in Strassbourg, Risotto with Burning Nettels in Italy as well lots of Chocolate and Coffee in Swizerland.
During the summer, busines and pleasere were good and I am still teaching students at George Brown College the basics of cooking.
Last week through my association with Transition Town Peterbnorough I was involved in organising our first Purple Onion local and slow food festival. The purpose was to promote local farmers and business. With the help of Fleming College students we served 2 dishes with mostly organic and local ingredients. A handout of recipes with nutrient and cost comparison to a fast food meal was well received by a happy crowd.

Gardening: I had enough of weeding in our front lawn and not reeping any benefits, as of this summer we now have a fruit and vegetable garden. Come by and see it, the Tomatoes, Basil, Parsley… are thriving. Our local TV station ChexTv did a copple of segments about the garden and  preserving herbs. Here is the link if you are interested..

http://www.chextv.com/Watch/NW530/11-09-19/The_5_O_clock_Show_-_Monday_Sept_19_2011.aspx

OK, signing off

Guenther

Bathing in luxory, the beach and the sun.

I look to bing back new vigor, ideas and great stories.

See you soon.

Guenther

Season’s Greetings !

Dear Reader,

I trust all is well with you.

The year is just about at the end and I am glad to say, it was a good one. Lily and I celebrated our 25th wedding anniversary with a fantastic trip, taking our teenage kids to Europe, visiting places like Vienna, Budapest, Croatia, Italy, and of course my beloved Bavaria.

Business is good and I still teach cooking at Toronto’s George Brown College.

Life is Good!

It is already the beginning of December and the holidays are imminent. If you have not planned your party yet or you are not quite sure if, what, or how you might be celebrating, give us a call. We‘ll be happy helping you to plan, put a personal menu together as well arrange for rentals and service. Perhaps all you need is a couple of our savoury pies or some of our delicious Schubert’s Chocolate Kisses. (see more information below )

Food and Wine

This past fall we have catered several food and wine tasting events. A lot of fun was had by everyone. You get to taste a variety of delicious food samplings and pair them with the wine of your choice. Just give us a call or e-mail and we’ll be happy to plan any event with you.

As always, I hope you enjoy reading and find something interesting in Table Talk # 10. Cheers and have a happy holiday season.

Merry Christmas and a Happy new Year

Guenther

Schubert’s Fine Foods

*************************************************************

SPICES

The use of spices and herbs may easily be dated back to the beginning of cooking, thousands of years ago. The Egyptians had already traveled the seas to source spices from the Indian subcontinent. The Greeks and Romans had also explored foreign places to import spices to meet their developing culinary needs.

After a long period of bland food in the cauldrons of Europe, a new passion for the flavour of spices was discovered by the Crusaders in the middle of last millennium. Italian cities such as Venice, Genoa, and Naples became thriving places of commerce thanks to the spice trade.

Wars have been fought over spices and herbs. New land and sea routes have been found, including the discovery of North America by Columbus at the end of the 15 nth Century.

The use of spices to flavour food was initially reserved for the elite. As time passed and cost reduced, the general public also learned to use and enjoy spices.

Spices and herbs are traditionally used for flavouring food, but some are also popular in the production of liquors and confectionaries, as well as aphrodisiacs and hallucinates. To this day, pharmaceuticals and holistic medicine still rely heavily on the use of the active ingredients found in herbs and spices. Even the textile and art community have benefited from the use of spices and herbs to produce dies and paints.

In today’s cooking we find a huge variety of herbs and spices available to us. Some people still ask what is the difference between the two?A herb in general is the green leafy part of a plant which may be consumed fresh or dried. Spices on the other hand are the fruits, roots, bark, or flowers of a plant.

We find a good variety of herbs and spices in most kitchen. At a closer look, some of them seem to have been there for years and little or no flavour is left. Generally dried herbs or spices are best stored in a dark and dry place. They don’t last longer than up to two years and should be replaced with fresh ones.

One great way to use up some of these old spices is to blend them into a spice or herb mixture.

For curry: take1 tbsp. of cumin, coriander, turmeric; add 1 tsp. chili powder, mustard powder, dried ginger. Next time you barbecue pieces of chicken, take one tbsp. of this mixture and blend it with 2 tbsp. of vegetable oil, cover the meat with it to marinate for 1 to 24 hours.

Spices may also be purchased as mixtures such as garam marsala, pickling, 5 spice tandoori, steak and pate spice as well as the endless varieties of curry powders.

I like to categorize spices:

Cooking with herbs and spices may be a challenging for some in determining which one and how much to use. Getting to know the actual taste of an herb or spice is a first step to feeling confident in using them. The possibilities are endless and I suggest experimenting with them.

Tips:

• Some spices are very strong they should enhance and not over power other flavours, use them sparingly.
• Toast or sauté spices in butter or oil for a few minutes to intensify flavours.
• Soak dried herbs in a bit of water or vinegar to soften them and for quicker release of flavours
• Grind whole spices, eg. cumin, coriander, peppercorns, mustard in a mortar for fresh and intense flavour.

*************************************************************

CHUTNEYS, RELISHES, AND SALSA

It is usually during the warmer season that it is more likely to find these flavor packed sauces accompanying various foods at home and in restaurants. Served mostly cold, they will add interesting flavors to meat, fish, egg, and vegetable dishes. Some of them are also delicious with pate, cheese, or just by themselves on toast or a cracker. It is a simple way for a cook to add some zip to a meal that may be a bit boring by it self. Additionally, fat and calorie content are very low making chutneys, relishes and salsas a great alternative to heavier cream or butter based sauces. As for a restaurant chef using these sauces they add much value to a meal at very little cost.

Chutneys

A chutney is always cooked and contains fruit, spices, an acid such as vinegar or lemon juice, and sugar. Its origin may easily be traced back to India’s cuisine where a small dish of chutney is served with most curries. By cooking all the ingredients together, the different flavors combine to create a new delicious taste. As well, through the cooking, many of the natural bacteria are destroyed and therefore prolonging the chutney’s shelf live. Of course, it is ideal to cook a batch of chutney when fruits are in season, inexpensive, and tasty. By preserving chutneys in the summer it is a delight to enjoy the taste of summer in the mid of winter.

Relishes

It seems that a relish originated out of British or American cooking. In my research I have found that there isn’t a rule whether the relish has to be raw or cooked. While preparing an uncooked relish one may get the fresh flavors and the crunchy texture of the fruits or vegetables, shelf life is limited to a few days. Some relishes are cooked to soften some of the ingredients such as dried fruits and hard vegetables as well to preserve it for longer lasting.

Salsa

Salsa literally means sauce in Spanish. Not to be mixed up with the Latin style music and dance, they both have a lively and fiery quality in common. Salsas have been enjoyed by Mexicans for centuries dating back to the Mayas. In recent years with the globalization of food, salsa has been adopted by many cooks around the world and is served with foods ranging from grilled salmon to roasted pork, chips, vegetables and more.

The freshness of the ingredients as well the variety of herbs, spices, fruit and vegetables give salsas the ability to really liven up any dish it is served with. Usually served slightly cooked or raw, it doesn’t take long to prepare a salsa. Ingredients may easily be substituted while the outcome is still delicious. And, considering the ingredients are fresh, uncooked, and prepared with little or no fat, a salsa is a clean and healthy food.

Book – “Salsa, Musica for your Mouth” by Reed Hearon

Salsa Ranchera

This type of salsa is probably the best known and resembles what most of us think of as a salsa.. With tomatoes, chilies, onions and spices Huevos Rancheros are served with a heaping spoon of this delicious salsa.

Ingredients:

1 Pablano chile (green or red pepper works too)

1 Jalapeno chili, ( check the heat before using all )

2 Tomatoes

1 med. Onion

1/4 tsp. Cumin, whole, toasted and ground

1 tsp. Oregano fresh

1 tsp. Cilantro

1/4 c. Water

1/4 tsp. Salt

1 tbsp. Olive Oil

Roast the peppers and tomatoes over an open flame or barbecue until blistered and partially black. Remove the skin and seeds of peppers, dice in to1/2 cm. dice. Cut tomatoes into 1 cm. dice Cut the onions in to thick slices and roast on B.B.Q or in a pan with a spot of vegetable oil. Dice onions. Combine all ingredients in a bowl and allow flavors to mingle for a half hour before serving. Tastes best when eaten within 24 hours

Fruit Chutney

This chutney may be made out of various fruits, vinegar, sugar, and spices. It is delicious with grilled meats as well as baked ham, paté, and some cheeses.

Ingredients:

2 each Peaches , Nectarines (Blanch in boiling water to remove skin)

1 c. Pineapple diced

2 Red Plums

1 tbsp. Ginger, fine dice

1-2 cloves. Garlic, fine dice

2 tbsp. Lime Juice

1/4 c./ 60 ml. White wine vinegar

1/4 c./ 60 ml. Orange Juice

1/4 c./ 60 g. Brown sugar

1 tsp. Yellow mustard seeds

1/4 tsp. Red Chili flakes, more if you like it hot

Dice fruits into equal size pieces and combine with the remaining ingredients in a heavy skillet. Simmer all for about 30 min. while stirring occasionally. Fill chutney into sterilized jars for shorter storage. Process in canning equipment for longer keeps.

Old Fashioned Corn Relish

This old recipe has been served with many a baked ham, cold cuts, sausages, egg dishes, chicken, on a hamburger, and much more.

Ingredients:

3 med. Corn cobs, or ( 1.5 c. frozen corn)

3/4 c./ 150 g. Cabbage, finely chopped

1/4 c. each Celery, Green Pepper, Onion finely diced

½ c/ 125 ml. Cider Vinegar

½ c. 250 ml. Water

3 tbsp./ 45 g. Brown sugar

1 tsp. English style mustard or mustard powder

3/4 tsp. Celery seeds

½ tsp. Turmeric

½ tsp. Salt

Remove the corn kernels from the cob. Combine all ingredients in a heavy saucepan and simmer for ½ hour while stirring occasionally. Cook relish until most of the liquid has evaporated and the vegetables are soft. Relish will hold in clean jar for limited time.

*************************************************************

PIES, TORTS, AND CHOCOLATES

We are pleased to offer again various fresh pies, torts, and chocolates over the holiday season. Our pies and torts are made fresh and from the finest ingredients. Just heat and serve, no mess or dirty pots and pans. Perfect for entertaining without having to slave in the kitchen. Order now and enjoy later. Pick up or delivery is available.

Chicken and Vegetables Pie

A creamy chicken fricassee with vegetable baked in a flaky pie crust

small $ 35.00

large $ 50.00

Beef Burgundy Pie

Stewed beef in a rich red wine sauce with smoked bacon, mushrooms, and pearl onions.

small $ 35.00

Large $ 50.00

Ricotta and Spinach Tort

Baked layers of creamy ricotta, spinach, and herbed crepes. Served with a chunky tomato and basil sauce

$ 40.00

Navarin of Lamb

A rich classic lamb stew with shaped vegetables. Serves 8

$ 60.00

Schubert’s Chocolate Kisses

The finest Belgian chocolate covertures with cream. “A culinary sensation in your mouth” The perfect gift for friends and clients!

Decorated gift box of 15 kisses $ 17.75

Taxes are not included.

*************************************************************
Schubert’s Fine Foods Ltd.

Food Service Professionals serving the
GTA and Kawartha Lakes Region

* Custom Catering
* Food Service Consulting
* Culinary Classes
* Professional Chef Services

phone: 705-742-2600

e-mail: info@schubertsfinefoods.com

web site:www.schubertsfinefoods.com

*************************************************************
Newsletter Design: Broadfield Communications

Hello Everyone!

I hope you and your families are all well. It has been over one year since I sent out the last Table Talk newsletter and I am excited to resume my writing career.

Every so often when I am in the kitchen preparing dinner for my family or clients, I do something interesting and say to myself, “This skill or recipe is perfect for me to share in my newsletter.” So here is issue # 9 for you to learn new recipes and useful tips to apply in your kitchen.

If you have any comments or requests for future issues of Table Talk feel free to drop me a line. I always enjoy hearing from you.

Enjoy and pass it on to your friends.

Cheers

Guenther

*************************************************************

*************************************************************

Martha’s Schmankerl

You may ask, what is Martha’s Schmankerl?

Martha is the name of my late mother, and Schmankerl means a culinary treat in Bavarian. It was my mother’s cooking that sparked my interest in the wonderful world of food. I would therefore like to dedicate this section of Table Talk to her and share some of her delicious recipes with you.

Here are some of Martha’s classic dishes that I fondly remember and will translate for you to prepare and enjoy.

Mehlspeisen (Flour dishes)

These dishes contain some sort of flour or starch. Other materials used for these meatless delights are various fresh cheeses, eggs, cream, nuts, milk, rice, potato, cornmeal, and more.

Usually some sort of fruit compote, syrup, ice cream or vanilla sauce are served with Mehlspeisen. Most of them may easily be served as a dessert.

Below you find some of my favourites. Look out for them in future Table Talks

Gries Schnitten,( cornmeal slices) Dampf Noodeln, ( steamed dumpling ) Apfel Strudel,

Reiber Datschi,( potato latke) Kaiserschmarren,( caramelized pancake pieces )

Arme Ritter,( bread pudding ) Topfen Palatschinken, Pfannenkuchen, Bankerl, Reis Auflauf, Zwetschgen Knoedel, Kartoffel Auflauf, Apfel Pfannenkuchen, Apfel Kircherl,

Today I am going to pass on the recipe for Kaiserschmarren — a shredded pancake, caramelized with sugar and butter. It is like a meal. Everyone should know how to make Kaiserschmarren. It is easy to prepare, takes only minutes, and you most likely always have the ingredients in your house. Kids and adults love it.

Kaiserschmarren

Ingredients (for 1 person)

Batter

• 2-3 Eggs
• 100 g./ 3oz. All Purpose Flour
• 60 ml / 2 oz- Milk
• 1 pinch salt
• 1 tsp. Sugar

Sift flour into a mixing bowl. Separate eggs. Place whites into a clean steel bowl and whip to peaks. Add yolks into flour with the remaining ingredients. Stir with the whisk, adjust thickness with milk. Consistency should be like a pancake batter. Gently lift the whipped whites into the batter. This is your perfect pancake mix!

To finish

• 1-2 Tbsp. Butter
• 1 Tbsp. Sugar
• 1 Tbsp. Raisins
• 1 Tbsp. Almonds, sliced

Heat half of the butter in a heavy frying pan. Pour batter into pan, sprinkle with raisins and almonds, place a lid on top and keep the heat to med-low, adjust heat if needed. Once this giant pancake starts to show some dryness at the edges, slide it onto a plate or flat lid to flip it over. Cook the other side for another minute on med-low heat. Sprinkle with sugar and add remaining butter. Take 2 metal spatulas or dinner knives and cut the pancake into small 1 ½ to 3 cm squares. Increase the heat and stir for 1 minute while the sugar coating the pancake pieces starts to caramelize. Add more butter and sugar if you like.

Transfer the Kaiserschmarren onto a plate, sprinkle with icing sugar and serve with a fruit compote or coulis. (Apple, Peach, Plums, Strawberries, Cherries)

Guten Appetit!

*************************************************************

Cooking Classes

Culinary Techniques and Skills:

This class differs in comparison to most cooking classes, where the emphasis is teaching you a recipe. If you want recipes a good book will do just fine.In this 3 hour class I will teach you skills and techniques you may apply in your everyday cooking.

Tool Skills

• Keep a knife sharp and sharpen it when dull (bring a knife with you)
• Usage of various small tools and equipment
• Knife skills; dicing, slicing, chopping, crushing, trimming

Cooking Techniques

• Poaching, roasting, braising, sautéing, frying

There will be hands-on opportunities for everyone in the class. We will prepare various recipes using the skills and techniques listed above.Everyone will be rewarded at the end of the class with a meal.

The cost per person is $ 65.00 plus tax

If you are interested in such a class, please let me know, for I will then contact you with the date time and location.

*************************************************************

Barbecue Cooking Class

This informative class will cover most aspects of cooking on a barbeque. You will learn about maintaining your barbecue to marinades, as well as the various cooking techniques. I will show you tricks and give you tips on some reoccurring problems such as food sticking, infernos in your barbecue, and over or under cooking meat and fish.

The Barbecue Class is in our backyard on Saturday June 3 rd. 2006 from 10:00 am to 1:00 pm. We will provide you with some recipes to take home, lunch, and non-alcoholic beverages. Sign up foryourself, bring a friend, or send someone you would like to help broaden their repertoire.

The cost for the class is $ 65.00 per person plus tax

To reserve a spot call us at 705 742 2600 or e-mail at schuberts@sympstico.ca

*************************************************************

OUT OF THE CUPBOARD

Tofu The miracle food

I used to turn up my nose at tofu. It was foreign, had a weird texture and, in my opinion, had no taste. Chicken, fish, the odd lamb and beef were just fine for my protein intake. As for the rest of my family, they didn’t care for tofu either.

For a few years now I have been buying tofu and enjoyed it as a very light and tasty alternative to meat. My favorite is soft tofu in a chicken or miso broth with vegetables, noodles and seaweed .(See recipe in Table Talk # 2 on website )

Tofu has been around for the last 2000 years and my guess is that the world consumption of it is close to that of meat. Countries such as China, Japan, India, and much of South East Asia are huge consumers of tofu. It probably would be impossible to raise all the animals for meat to meet the protein demand of all these countries. The time and cost for feed to produce a meat protein (chicken, beef, lamb…) is many times higher than that of tofu.

Tofu is made out of soaked, ground up soya beans, cooked with water, and strained. This liquid will curdle with the addition of calcium sulphide and separate into curds and whey. After pressing and extracting the water from it, we have a basic tofu. At the markets we generally find soft, medium, and firm, as well a fried variety of tofu. It is inexpensive and readily available at most supermarkets.

Usually tofu is packed in water and keeps for up to 10 days if purchased fresh. Changing the water on a daily basis will prolong its shelf life.

In comparison, a chicken breast and an equal amount of firm tofu contain the same amount of protein. Tofu is a protein of high quality containing all essential amino acids without the saturated fats and cholesterol found in meats. Compliment tofu with a cereal (rice, barley, wheat) and vegetables and you will meet all the nutritional requirements your body needs to stay healthy and strong.

Tofu does not have much flavor on its own. This is why it is served best with a strong flavored sauce or soup. After a while you actually get used to the taste and texture and learn to enjoy it.

Below you find quick and easy recipe using medium or firm tofu.

Spicy Tofu and Red Peppers in a Black Bean Sauce

Ingredients:

• 120 g. Firm Tofu, large dice
• ½ Red Pepper, large dice
• 2 Tbsp. Vegetable Oil
• 3 Tbsp. Green Onions, fine dice
• ½ Chilli Pepper
• 1 cl. Garlic, mashed
• 60 g. Salted Black Beans, mashed ( available at your chinese grocers )
• 1-2 Tbsp. Soy Sauce or Tamari
• 100 ml Vegetable Stock
• 2 Tsp. Arrow root or Corn starch
• 1 Tbsp. Cilantro, rough cut

Heat oil in pan and fry red peppers for 1-2 min.remove them and set aside.

Fry onions, garlic and chili in same pan for 1-2 min.

Add beans, soy sauce and stock, simmer for 2 minutes. Add tofu and peppers to heat through. Thicken with arrow root and finish with cilantro.

*************************************************************

Papaya

It is the large, red papaya that I am exited about. This tropical fruit, mainly imported from Belize, central America, used to be a rare find in the grocery stores, though for the last couple of years it has been available in most markets.

Besides picking a big and heavy papaya, look for firm flesh with little give to the touch and no blemishes. If the papaya is too hard, roll it in newspaper and keep it at room temperature to speed the ripening process. Once cut, wrap and keep it in the refrigerator.

Slice off a piece and remove the silvery seeds with a spoon, peel the skin before you cut the papaya into bite-size pieces. Enjoy this clean and sweet tasting fruit as it is, or squirt some lemon or lime juice on to it. You may also add it to your morning cereal or toss it with some chili and herbs for a salsa to go with your grilled chicken.

Collard

Also known as Collard Greens, this vegetable is related to the cabbage family and is one of those leafy greens nutritionists recommend to include in our diet. High amounts of vitamin A and B as well as Iron and Calcium are found in collards. Try not to over-cook them or you will lose most of the good stuff.

When purchasing collards look for bright green and crisp leafs and use them within one week.

After washing and removing some of the hard stems, you may just wilt them with a little stock. Some seasoning, a bit of butter or olive oil, a sprinkle of Parmesan cheese, a squirt of lemon or bacon and onions complements this vegetable. Collard greens may also be added to stir fries and soups.

*************************************************************
Schubert’s Fine Foods Ltd.

Food Service Professionals serving the
GTA and Kawartha Lakes Region

* Custom Catering
* Food Service Consulting
* Culinary Classes
* Professional Chef Services

phone: 705-742-2600

e-mail: info@schubertsfinefoods.com

web site:www.schubertsfinefoods.com

*************************************************************
*************************************************************
Newsletter Design: Broadfield Communications

Hello Everyone!

Welcome to another Table Talk!

Since the last newsletter was sent out, we have had an especially rainy summer here in Peterborough. Yes, we too were effected by the flood and have been without the use of our basement since July. Fortunately, we had insurance coverage. Besides the flooding, we have had a good summer. Lily and I had a great week cycling in southwestern Ontario including Pelee Island where we enjoyed some lovely wine, at the source.

Fall is in full swing which again takes me to Toronto two days a week, teaching cooking at George Brown College. The garden needs to be put to bed and the holiday season is on the horizon.

For those of you who plan to entertain over the holiday season and enjoy yourselves without breaking the bank or your back, I have designed a selection of affordable and delicious appetizers and menus for you to consider.

How about this to get you in to the mood?

Warm potato and corn pancake with smoked salmon, pressed chives yogurt
Roasted duck breast with black current glaze
Chocolate mousse meringue cake with raspberries coulis

For more appetizers and menus ideas visit our website or give me a call.

We have also started taking orders for the ever popular Schubert’s Chocolate Kisses. These rich and smooth delights of Belgium chocolate come in a gift wrapped box of 15 kisses. A perfect present to friends, family, coworkers and clients (or yourself).

Call, e-mail or fax your order. Pick up, or have them delivered at a small charge.

A Kiss for a Dollar plus Tax.

Upcoming public Events with food by Schubert’s Fine Foods:

October 16th 2004
Art Gallery of Peterborough Annual Art Auction

November 13th 2004
Trinity United Church Annual Gourmet Dinner and Auction

November 23rd 2004
Festival of Trees, Peterborough Gala Evening

I hope you enjoy reading Table Talk, and find something to enrich your time spent in the kitchen.

Zum wohl! (To your health!)

Günther

*************************************************************

EAT YOUR GREENS

Repeatedly we read and hear about the high nutritional value of green leafy vegetables, containing all sorts of vitamins and minerals. They are vital to regulate and maintain a healthy body.

The most common greens in our part of the world are lettuce and spinach, which can be eaten raw in salads or cooked. Swiss Chard, Cale, Rapine, Collards, Dandelions, Bock Choy and Chinese Broccoli are also popular. They are found year round in the produce section of your local grocery store.

Certainly, one of the reasons these leafy greens are not found in many homes and restaurant kitchens is because cooks do not know exactly how to prepare them. As well, childhood memories of a bitter taste easily shy away consumers from eating cooked greens.

Here is a way to prepare leafy greens:

1. Wash greens well with lots of cold water (repeat by changing the water at least once).
2. Tear or cut the leaves into bite size pieces.
3. Heat a large stainless steel pot with 1-2 table spoons of vegetable or olive oil.
4. Cut a piece of onion (or a bunch of green onions) into slices or dices, and add them to the hot oil. (fine strips of smoked bacon will add also great flavour)
5. Lightly saute onion for a few minutes while stirring, add 1-3 cloves of chopped garlic. Do not brown onion or garlic.
6. Add the greens with 3 tbsp. of water into the pot, maximize the heat and cover. The high heat will create steam in the pot and quickly wilt or cook the greens. Stir occasionally to assure even cooking and to avoid any burning.
7. Once the greens are cooked remove the lid and drain any excess water, season with salt, pepper and lemon juice.
8. Add 1-2 tbsp. of olive oil or butter at the end and serve .

P.S. The lemon juice or vinegar will counteract any bitterness in the greens.

*************************************************************

FRYING PANS

Most cooks have more than one frying pan in their kitchen.

There are many varieties of frying pans available, though not all are suitable for the same type of frying. Some pans are ideal for egg dishes, while others are better for cooking meat, fish or vegetables.

When purchasing a new pan determine how and for what the frying pan will be used for. Look for a thick solid bottom for good heat distribution. The handle should be well constructed and preferably not a screw on type.

Most good quality pans will have instructions on how to prepare (season) a pan before its first use. This is a vital process to assure the best outcome when frying food. Proper care for your frying pan will guarantee good results and less frustration due to food sticking and tearing

Below you find some pros and cons to consider when purchasing a new frying pan.

Cast Iron:
Out of all the choices this is my favourite for frying. The old fashioned ones, with handle and pan all one piece of cast iron are oven-proof and seem to keep forever. Density and heavy weight provide good heat distribution. Cast Iron pans may be used for pan grilling, roasting, searing, frying of meats, fish and eggs. They are relatively well priced. Cast iron frying pans are not suitable for sauce-making as the sauce will take on a gray colour, especially when cream is added. Cast iron pans should not be used with any liquid. Do not use a metal scouring pad to clean — it will take off the finish. After use and cleaning of the pan, take a dry cloth or paper towel and rub a teaspoon of vegetable oil in to the pan. This will help to keep a non stick finish as well preventing the pan from rusting.

Stainless Steel:
Prices and quality fluctuate from reasonable to very high. Better quality pans will have a thick bottom with a layer of copper for good heat distribution. Suitable to sear meats and fish, to deglaze and prepare a sauce in the same pan.

Teflon Coated Pans:
Although Teflon pans are non-stick and suitable for egg dishes and crepes, they are not suitable to sear or fry anything that requires a high temperature. Teflon coated pans need special attention, for hard or abrasive utensils may scratch and damage the surface. This may lead to loose Teflon bits in your food. Also, food is more likely to stick.

Copper Pans:
The cat’s meow of frying pans. Very good heat distribution and ideal for searing or frying meats and fish. Needs extra care to maintain the shiny copper finish. Avoid excessive amounts of acid such as lemon juice and vinegar to prevent discolouration of pan.

Steel pans:
The work horses of the commercial kitchen. Inexpensive to purchase, these pans are relatively light in weight, heat up fast, clean easily and keep a non-stick finish well. Always apply a coating of vegetable oil after cleaning.

To season a sticky pan:
Everyone in the kitchen has experienced the frustration of cooking with a sticky pan. Whether it is a fried egg, home fried potatoes or a nice piece of fish, if it sticks in the pan the end result will be disappointing.

Here is what you need to do:
Place the pan on a heat source with 1 tbsp. salt in it and heat it up until smoke starts to come off it. Turn off the heat. Take a dry rag and bunch it into a ball. Holding the pan firmly down with one hand rub the salt into the surface of the pan with the rag ball. The high heat and the abrasiveness of the salt will remove any particles stuck on the surface from previous cooking. Continue to rub until the pan is well cleaned. Remove the salt. Take another dry cloth or paper towel, soak it with 1 tbsp. vegetable oil and rub the oil into the pan surface. The pan is now ready to use.

Take Note: the pan and salt will get very hot. Proceed with caution. Concentration is required.

*************************************************************

FRYING

Frying is the cooking of food in hot fat over moderate to high heat using a vegetable oil, shortening or clarified butter. The high heat used in frying provides a fast way to cook, gives food a pleasant colour, a tasty crust and seals in the juices.

Deep frying is cooking in a pot or fryer with a lot of oil or specially formulated shortening. French fries, battered fish, vegetables or fruits, breaded meats or cheese and crusted chicken are just a few of the foods that are deep fried.

Pan frying is done with smaller amounts of fat in a pan.

Whether it is a piece of chicken, fish or potatoes, the temperature for frying has to be over 325 f./ 160 C. to achieve a golden colour, have a crisp outer crust and a moist and juicy inside. If the fat is not hot enough, your product will take longer to cook, the juices will leak out and meat or fish becomes dry. The end product is lacking crispness and colour, and it will soak up more oil to make your food greasy and increase the calorie count.

Start frying once the fat is heated to just about the smoking point (370 f./ 180 C.). Gently place the item in the pan and allow for a crust to form on the outside before turning it over. Be patient. Try to maintain a high temperature at first, then lower it to med-low, allow for the inside to cook to the desired doneness. To cook a thick piece of meat, chicken or fish you are best to start on top of the stove and then place the pan in a preheated oven at 350 f. to finish bake-roasting the product. This way your food will have a crisp outside and a juicy inside.

Too much meat or fish in a pan all at once will decrease the temperature of the pan by too much, the frying process will stop and the food will boil in its own juices. The result will be a dry and bland product without colour and crispiness.

Frying with Butter:
One can’t argue that frying a schnitzel, a scallopini, an egg or potatoes in butter tastes best. The problem with frying with butter is its relatively low degree of burning. It is the 3-5% milk solids in butter that will brown first though eventually at high heat the butterfat too will darken and burn. A mixture of ½ oil and ½ butter to fry something will tolerate a higher heat and still convey the taste of butter. As well clarified butter is very suitable for frying.

Clarified Butter: (Gee, in Indian cooking)
Melt the butter in a small pot. Milk solids, white foamy particles will float on top and may easily be removed with a spoon. The remaining butterfat will also separate from the water contained in the butter and can be scooped off with a ladle. Clarified butter is much harder then regular butter when cooled down. It also has a longer shelf life.

*************************************************************

RECYCLING IN THE KITCHEN

For the past twenty or more years scientists and environmentalists have urged the government and the public to reuse and recycle. Mountains of garbage are filling up landfill sites and garbage has become a controversial issue for many municipalities. Toronto for example is shipping trash hundreds of kilometres to the USA, adding to the already insane traffic on Highway 401 and polluting with CO2 emissions from the trucks. The cost is huge and in return we receive some of their highly toxic waste.

The blue box program which began in the early 80s, has been widely accepted by most and we have learned to more or less comply with the rules set by the municipalities in charge of picking up our trash. Ambitious goals have been set by some cities to drastically further reduce the garbage production by residential consumers and manufacturing. Frequently we hear how the costs to recycle the contents of our blue boxes are very high and little to no profit is to be made. The news that despite sorting our garbage, some of the recyclable items end up in landfill sites anyways is very discouraging.

Perhaps a constant supply of recyclables will encourage industries to produce new products used in construction of roads and structures. In order to reduce garbage and eliminate the hassles attached, all levels of our society and government must participate.

As for my own part in our home and kitchen separating trash is no fun. It is a lot easier to just stuff it in the garbage bag and take it to the curb for pick up. Out of sight, out of mind. Just think of all the paper, glass etc. ending up in landfill sites. It is a shame and very wasteful. It needs to be easy and convenient to sort the trash as we produce it. Unfortunately kitchens are not designed for recycling and very little thought and space is given to it.

During the planning of our recent kitchen renovation, I felt it was important to dedicate an area for recycling. Traditionally you find a garbage bin somewhere under the sink and perhaps a box for some cans and bottles. We made a point of creating a system to make it clear and easy for every one in the family to recycle.

A garbage can is attached to each of the doors under the sink counter, one for garbage the other for compost.(More on kitchen compost in the future)

A large box with 3 compartment in the broom closet will encourage sorting as we produce trash. One for cans, glass and plastic containers, one for paper and cartons and one for plastic wrappings and bags. This system makes it very easy for the one responsible for processing the garbage in our household, sorting it into the blue boxes and taking it to the curb for pick up.

*************************************************************

THE SENSIBLE COOKING CLASS

There are many cooking classes out there teaching you recipes from all over the world. Some of them are quite good, and are a great addition to your repertoire of meals that you cook for your family and friends.

Cooking becomes fun when you feel confident with the preparation methods and various ingredients to actually cook without a recipe. I have developed a class in which the emphasis lies more in matching ingredients at hand, and exploring the possibilities in preparing them. Time and practicality is also a deciding factor for the cook.

Cooking by itself is only a part of running a kitchen, whether it is at home or in a commercial setting. I will address some of the important points of a well functioning kitchen including: knife skills, recycling, flow of tasks, par stock and refrigeration management.

I will prepare a 3 course meal for all participants to enjoy at the end of the class.

Should you be interested in a spot please reply to this e-mail. Duration of a class is 3 hours on Monday and Thursday evenings as well as Saturday mornings. Date and place to be confirmed. The cost is $ 60.00 per person.

You may also arrange for a private class at your own kitchen (if suitable) with friends or family. A good time is to be had by all!

I look forward to hearing from you,
Cheers
Guenther

*************************************************************
Schubert’s Fine Foods Ltd.

Food Service Professionals serving the
GTA and Kawartha Lakes Region

* Custom Catering
* Food Service Consulting
* Culinary Classes
* Professional Chef Services

phone: 705-742-2600

e-mail: info@schubertsfinefoods.com

web site:www.schubertsfinefoods.com

*************************************************************
Newsletter Design: Broadfield Communications

Dear Reader:

Time has flown by since I sent you the last Table Talk newsletter.

Spring has come and gone and during it we had a successful kitchen renovation in our home. Cherry cabinets, stainless steel appliances … (more about it in the future). Summer is here and we have booked some lovely catered events over the next few months. Some dates are still available, so call us if you are thinking of entertaining.

On Saturday, July 24th 2004 we will again participate at the annual Fiesta Buckhorn fund-raiser at the beautiful Buckhorn Community Centre. This is the prime wine and food event of the summer in the Kawarthas. Wineries, breweries and food service companies are providing food and beverages while a live jazz band looks after the entertainment.

Also, watch out for the annual Peterboroug h Art Gallery auction coming up in October. We again will be contributing this year to the success of this event by providing the food.

Last winter I sent a letter to various politicians in Ottawa stating my concern about the safety of farm raised fish and other farmed animals for human consumption. I have had replies from the 3 ministries, assuring me that strict controls and rules are in place to guarantee a safe supply of food whether sourced from oceans or farms.

If you have any concerns, comments or feedback I am always pleased to hear from you. I hope you enjoy this Table Talk.

Günther

*************************************************************

ENTERTAINING

Are you thinking of entertaining this summer or fall? Perhaps a big birthday, an anniversary, a wedding, or maybe it is your turn to host friends and family.

I know too well how much work is involved getting your home or cottage ready to entertain a large group of people. You spend time planning the menu, shop for hours and find yourself days before the event in the kitchen cutting, slicing, dicing, tossing and mixing food. As the party gets closer panic sets in and you wish you had never taken on this task of catering to such a large crowd. Maybe you have to recruit some help, change the menu to include some of those ho-hum appetizers out of the supermarkets freezer or simply work harder and longer to produce all the food needed to satisfy your guest hunger.

The day of your party, you are starting early, setting tables, sorting out dishes, handling drinks, arranging flowers and doing the final food preparations. Finally you try to get an hour to ready yourself before the onslaught.

It’s show time and as the host you are greeting and introducing guests, making sure drinks and appetizers are served and that everyone feels welcome and comfortable. How about that main course, is it hot and tasty, does it look appetizing, is there enough? You will most likely be so busy and stressed out by now that the thought of eating any food yourself and enjoying your party sounds like a bad joke.

The party is over and you realize that you actually spoke with only a handful of guests. Everyone has gone home, the house in a mess and you are totally exhausted. Oh yes and how about the clean up in the kitchen?

Does this sound familiar? I hope this scenario of entertaining will not discourage you from hosting an event in the future. As an alternative to the above I encourage you to call us at Schubert’s Fine Foods for a consultation. We will be happy to custom design a menu to your requirements, deliver a delicious meal with professional service at a very competitive price. Let us do what we do best and there is a good chance you will decide that ‘being a guest at your own party’ is the only way to entertain and worth every penny and more.

*************************************************************

FORAGING

Who loves finding free food?

Foraging for food has to be one of the very basic ways to gather food and it is what man has been doing since the beginning of time. I can easily envision those cave people roaming the woods and savannas picking berries, flowers, mushrooms, roots, shoots and fruits. They might have snacked on some of the things just as they were picked or taken the bounty back to their camps for the day’s meal or to be preserved by drying or pickling.

Surely my passion for food hunting comes from the time when my mother packed a lunch for us kids and we headed out to the woods for a day of berry and mushroom picking. Like most foragers, we too had our secret spots to find these highly valued and prized delicacies. Although it is tedious work to collect a small pail of wild strawberries, once you have had a pie or jam made out of them you don’t mind the back breaking work to pick them.

Hunting for wild mushrooms was always my favourite. I didn’t even mind getting up at dawn to be out there before anyone else would get to them. Dressed in rain gear to avoid the morning dew from soaking us we would walk for miles with our eyes as sharp as can be on the forest floor. We would cut and place the mushrooms in our basket, and later we would compare who might have the most or the greatest variety . What a thrill it was to come upon a whole bunch of them, as they often grow in groupings. it was like finding candy on the forest floor. Those were the days, back in good old Bavaria where for many walking in the woods is still a favourite past time and finding a handful of Chanterelles or a few Steinpilze (Boletus/ Porcini) is a delightful reward.

Here in the Kawarthas, my new home, I too hunt with my eyes wide open and pocket knife at hand for the gifts of nature. Starting early in the spring with the tapping of Maple trees and once the snow is gone I look to find some of the vast selection of edible plants such as Fiddleheads, Wild Leeks, Cat Tail Shoots, Elderberry Blossoms, Wild Ginger, Dandelion, Sorrel, Nettles, Nuts, Mayapple, Wild Berries, Mushrooms, Wild Grapes, Rose Hip and of course the endless variety of herbs and plants to make teas. As a reference book I use Lee Allen Peterson’s Field Guide to Edible Wild Plants.

*************************************************************

SALSA

Salsa means sauce in Spanish and is a main part of the Mexican cuisine. The ingredients may be diced red or green tomatoes with onions and chillies or a sweeter style salsa is made with fruit, onions, peppers and spices. These flavourful sauces are suitable as a dip for chips, will jazz up a wrap or your breakfast eggs. Salsa is a perfect accompaniment to grilled meats and fish.
Salsa is mostly served uncooked and has a limited shelf life. It only takes minutes to put a salsa together. Once you know how to make one you pretty well know them all.

Tomato and Red Onion Salsa

Most people know this style of salsa. It is refreshing and adds flavour to a great variety of summer dishes.

Ingredients

Combine all ingredients in a bowl, cover with saran wrap and let marinate for 1 to 2 hours.

Fruit Salsa

This type of salsa is delicious with grilled chicken or a turkey steak. Other fruit may be used.

Ingredients

Combine all ingredients in a bowl wrap and marinate for 1 hour before serving.

*************************************************************

PAVLOVA

This light and fabulous summer dessert, named after a Russian ballerina, is very popular in Australia and loved throughout the world. A Pavlova is a layered cake made of crisp meringue with a whipped cream and fruit filling, served with a fruit coulis. The flourless cake is a suitable dessert for people who have celiac disease or other flour allergies.

You may bake off the meringues at any time, store them in an airtight container and assemble a wonderful pavlova in less than 25 minutes. Meringues are dried in the oven at a low temperature and will turn out best when baked on days with low humidity. Pavlovas taste best when consumed within 2 to 24 hours after assembly. The meringue will absorb moisture from the fruit and cream and eventually go soggy.

Meringues

Ingredients to make 2 x 9″/ 25 cm. circles / serves 8 – 10 persons

Place egg white in a clean stainless steel or glass bowl and whip at medium high speed. Once the egg whites show soft peaks, add cream of tartar and the sugar gradually while whipping. The meringue will get thicker and heavier. Once the sugar is all added, continue to whip until the mixture is stiff and glossy.

Cover 2 baking sheets with parchment paper (not wax) and outline a 25 cm. circle. Divide the meringue mixture onto the parchment and spread with a metal spatula or dinner knife following the round outlines.

Place the trays in a preheated convection range at 250 f. or at 275 f. in a regular oven. Bake for 2 hours, turn off the heat and let meringues continue to dry out. Later gently lift the hard circles off the parchment and store them in an airtight container or covered up in your driest place in the house.

Pavlova Assembly

Whip cream to form stiff peaks and set aside in the fridge. Cut the fruit into finger tip size diced pieces, place in a bowl and add the sugar. Gently lift half of the cream into the fruit.

Trim the meringues to equal size round circles. Place one on a cake platter and spread the fruit filling on it. Place the second circle on the filling with the smooth side facing up. Cover the sides and top of the cake with the remaining cream. You may save some whipped cream to pipe a circle of rosettes on the top of the cake.

Garnish the cake with strawberries, kiwi and mango slices. Toasted sliced almonds sprinkled on the outside of the cake are a great addition to taste and appearance. Cut the cake with a serrated knife.

*************************************************************
Schubert’s Fine Foods Ltd.

Food Service Professionals serving the
GTA and Kawartha Lakes Region

* Custom Catering
* Food Service Consulting
* Culinary Classes
* Professional Chef Services

phone: 705-742-2600

e-mail: info@schubertsfinefoods.com

web site:www.schubertsfinefoods.com

*************************************************************
*************************************************************
Newsletter Design: Broadfield Communications

Dear Reader,

We are pleased to send you Table Talk # 6 with the hope that you enjoy reading it and find the culinary tid-bits both interesting and useful.

It was only a year ago when we published the first Table Talk. Your encouraging feedback makes it worthwhile for me to sit at the keyboard and write about issues I am passionate about. I feel fortunate for the knowledge I have gained over the last 30 years as a chef, culinary teacher and cook in my own household and am delighted to share some of it with you.

Sending you Table Talk every few months also gives me the opportunity to introduce the various products and services, Schubert’s Fine Foods is pleased to offer you.

CATERING

Catering is our core service and I am happy to say that we had a tremendous summer season last year and look forward to a busy 2004. While the warm days of summer may seem like a long way off, I encourage those of you who are planning a wedding, birthday, anniversary or other special event this upcoming spring or summer, to visit our website and give us a call or e-mail for a free event consultation.

If you haven’t anything special coming up for this year, I suggest you make up something and have a party anyway: how about showing off that new addition to the house or cottage, or celebrate the ‘joy of living’ with friends and family.

We would be happy to assist you in planning your next special event.

COOKING CLASSES

With all the cooking shows and cook books available, who needs cooking classes? I admit watching some of these shows can be pretty entertaining and at times I do learn something new or get new ideas. And as for cook books — some of them are beautiful to look at, expensive and with some luck you may get a couple of useful recipes out of it. We know from past experiences that most people learn best by either watching or doing. The primary goal of our cooking classes is to teach you basic hands-on cooking skills and techniques which will build your confidence in the kitchen and may be applied in your every day to day cooking and preparation of meals for you and your family.

Upcoming cooking classes

Backyard B.B.Q.

For foodies the coming of spring means it’s time to fire up the B.B.Q. At Schubert’s the warmer weather means it’s time to prepare a another great batch of B.B.Q. recipes and help our subscribers elevate the art of backyard grilling.

Our upcoming B.B.Q. cooking classes are a must for anyone interested in becoming better at B.B.Q cooking. Whether you’re a novice or a “well seasoned” pro you’re sure to enjoy what we have in store for you.

Classes are casual and my low key teaching style means you’ll enjoy learning lots of B.B.Q tips, tricks, and techniques. You’ll also be supplied with the recipes and – at the end of our class – an amazing meal.

Classes are planned for Saturday May 15th and 22nd from 10 a.m. to 1 p.m. in our backyard and space is strictly limited. Call 742-2600 for more details.

Personalized Cooking classes

If you or your friends have a large and suitably designed kitchen for a group of 8 or more, I will tailor a class to your liking. May it be preparing a selection of great appetizers, preparing for and entertaining a large crowd, a barbeque class……

Günther

*************************************************************

FARM RAISED FISH AND SEAFOOD

Consumer demand for fish and seafood and its valued protein is growing as the world population is on a steady rise. A dramatic depletion of many fish species due to overfishing has caused moratoriums and closing of cod, salmon, herring and other fisheries in north America, Asia and Europe.

Farming fish and seafood for human consumption was started by the Chinese centuries ago and is now practised around the world, supplying markets with catfish, mussels, shrimp, oysters, crayfish, salmon, trout, and carp to name few. Atlantic salmon has proven to be the most suitable species of salmon to raise in a controlled environment.

Currently between 80% and 100% of all fresh salmon in our supermarkets is farmed. The method of farming salmon in large under water pens was pioneered in Scandinavian countries by taking advantage of calm storm protected fjords . Today’s price of farm-raised salmon is still less than what I paid 25 years ago for wild salmon. Comparing it with other popular fresh fish caught in the oceans such as halibut, sole, tuna or swordfish, you will find it much less costly. One could call it, the ‘chicken of the sea’.

The highly praised Omega 3 fatty acid found in fish with a high fat content such as the Atlantic Salmon certainly contributed to the rise of its consumption and popularity. And what about the taste of farm- raised fish? When compared to its wild cousins from the sea, most consumers would detect a difference in taste and texture when prepared the same way. Surely the soya and fish meal diet fed to farm raised fish must somehow influence its taste and eating pleasure.

For years now, controversy has simmered between environmentalists and the multi-million dollar salmon farming industry fuelled by concerns of polluting coastal waters and cross breading with wild species.

Recent findings of PCBs in farm-raised salmon by scientists has prompted me to send the following letter to The Honourable Carolyn Bennett, Minister of State for Public health; The Honourable Bob Speller, Minister of Agriculture and Agri-food, and The Honourable Jeoff Regan, Minister of Fisheries and Oceans.

To the Honourable Minister

The resent news about the safety of eating farm raised salmon was shocking and scary for many. After the findings of controversial cancer causing substances in farm -raised salmon, I feel my confidence in the product needs to be reassured. We are being told that eating farm raised salmon once or twice a week is not harmful, one might compare it with consuming meat containing growth hormones, tuna containing mercury or vegetables being sprayed with herbicide and pesticides. Just don’t eat too much of it, they say. It is the long term effect of consuming foods contaminated with manmade pollutants that is worrisome to me.
This is where we rely on you, our government agencies and ministries to regulate and control the production of all farm raised products and protect us from harmful substances that are found more and more in our foods.

By the way, feeding ground up fish bones to fish rings is too much like feeding ground up cattle bones to cattle.

Sincerely,

Guenther Schubert
Certified Chef de Cuisine

*************************************************************

BOILING

To boil is to heat a liquid to the point where water changes into a gaseous state and turns into bubbles and steam, both escaping into the air. The boiling temperature at sea-level is 100 degrees Celsius or 212 degrees Fahrenheit. The simmering temperature is between 90 and 100 C. and for poaching, between 80 and 90 C.

Boiling meat or vegetables changes the texture from hard to soft by breaking down tough fibres and tissues. At the same time foods with a protein content will firm up due to the hardening caused by coagulation of the proteins. Too much boiling will draw out flavours and moisture from food, breaking down fibres, and eventually turning a nice peace of meat into tasteless mush. This is why we actually boil very few things with a protein content such as meat, fish, cheese or eggs.

The much gentler method of poaching or simmering will keep moisture and fat in food and allow proteins to remain tender.

Below you find a recipe for Boiled Dinner, a favourite meal enjoyed by everyone in my family during the cold wether season. Pot au feu, as the french call it, is easy to prepare and a nutritious meal allowing you to use a variety of meats and vegetables. Although it is called a boiled dinner you shouldn’t boil the meat and vegetables. A gentle simmering will keep the meat from toughening and drying out, the vegetables from falling apart, and the broth from clouding.

Boiled Beef and Chicken Dinner: Pot au Feu

Ingredients: For 4 – 6 persons

2 L. Chicken or Beef Stock (see Table Talk #2 on website)
1 Chicken 1.5 kg.
½ kg. Beef brisket or cut from the shoulder or oxtail (allow more time to cook)
2-4 Carrots
1/4 Celery Root or 3 sticks of celery
1-2 Parsnip
½ Fennel
1-3 sml. Onions
1 Leek
1 handful Beans, Snow peas, Asparagus
6 sml. Potatoes
1 tbsp. Parsley chopped
T.T. Salt /Pepper

Method:

Heat stock in a large stockpot, place beef in and simmer for 40 min..
Clean and cut vegetables into large chunks.

Cut Chicken into 2 legs and 2 breast ( save the carcass for the next stock ) add them to the beef. Also add the onions and potatoes.

After 10 min. add the carrots, celery, parsnip and fennel.

After 10 min. again add the remaining vegetables and simmer all for 5 more minutes.

Turn off the power and let the Pot au feu stand for 5 minutes.

The harder and thicker the vegetables are , the longer they will take to cook. Adjust seasoning.

Remove the meat and chicken on to a cutting board, slice them in to portions, transfer all into a large soup terrine or bowl, sprinkle with parsley and serve.

*************************************************************

THE PERFECT PIE CRUST

Most of us know someone who has just the right touch to consistently come up with the perfect piecrust. They will all tell you, the less one fusses with pie crust the better the outcome. Pie crust is a simple dough in terms of ingredients — flour, shortening, salt, water and some may add an egg. Yet success depends on how these ingredients are mixed to form a dough.The key to making good pie crust is combining the ingredients at the right temperature and with the appropriate amount of handling.

Choosing the right ingredients

Flour
All-purpose or pastry flours are most suitable. The ratio is 2 parts flour to 1 part fat.

Fat
Vegetable shortening out of the refrigerator is most commonly used. It gives the dough the right elasticity to roll and produces a flaky crust. Butter is a little harder to work with when cold although it provides the crust with a lovely buttery flavour.

Water
Water is necessary for the gluten (a protein) in the flour to develop. It provides moisture and gives structure to the dough. Too much water will cause excessive gluten, making the dough tough. Too little water will make the dough dry, brittle and impossible to roll.

Salt
Mixed in with the water, salt will tenderize the gluten, as well provide flavour.

Making the dough:

Measure the flour onto a Marble slab or Wooden pastry board.
Set the fat on it and with a large knife or wire pastry cutter cut it until it all looks like very course cornmeal with pea size chunks of fat in it. For a mealy crust, cut the fat until all particles are fine grained. Dissolve the salt in cold water and add it to the flour mixture.Use your hands to combine all the ingredients by pressing it together into a ball. Try not to kneed the dough too much, for gluten will form and make the crust tough. Wrap the ball of dough and let it rest and relax in the refrigerator for at least 30 minutes before rolling it.

Short Crust: Pâte Brisée

Pie crust recipe for one pie.

Ingredients:
2 c. Flour
1 c. Shortening
1/3 c Water ( cold)
1 tsp. Salt

Sweet Short Crust: Pâte Brisée Sucrée

This crust is used in European stile tarts and flans.

Ingredients:
1 3/4 c. / 200 g. Flour
½ c / 100 g. Butter ( soft )
3 Egg yolks
1/3 c. / 75 g. Sugar
1 pinch Salt
Some Lemon rind
1 tbsp. Brandy or Water

Method
Sift flour on to pastry board or in to a bowl, make a well in the centre, add remaining ingredients and with your fingers work the flour gradually in to the butter and eggyolks. Once the mixture is crumbly use the heal of the palm to smear it on the work surface until you can shape it in to a solid ball . Wrap the dough and refrigerate it for 30 minutes before preceding to roll it .

*************************************************************

THE CUTTING BOARD

Cutting boards are used to slice bread, dice onions, chop parsley, mash garlic, crush peppercorns,
pound meat and numerous other functions. It is therefore one of the most used kitchen wares.
Traditionally, they are made out of wood, though plastic boards have also become very common in recent years. Paper thin plastic sheets, Corian boards, specially treated glass and other manmade material are also used as cutting surfaces. Some time in the late 70s health officials recommended replacing the wooden cutting board with a plastic board due to high bacteria growth on the wood. Tests later proved that there is actually more bacteria survival on plastic than on wood.

As a professional Chef and cook for my own family of five, I consider a good cutting board as important as a good sharp knife. Personally, I prefer a wooden board with at least 3 cm/ 1″ in thickness and 30 cm/ 10″ x 40 cm./ 13″ in width and length. Maple and Ash seem to have the ideal density and hardness of wood for a cutting surface.

With wood, one has to be very careful with heat and water. Never submerge a wooden cutting board in water or wash it in a dishwasher. Also, don’t store it lying flat on the counter. Moisture will collect under it and eventually cause it to bend, crack or split. The same moisture will also aid to rapid bacteria growth and cross contamination.

After using a cutting board to cut items such as meats, poultry, fish …all of which contain harmful bacteria, a good clean is necessary. Scrub the board with a strong brush and hot soapy water, rinse it off with clean hot water and store the board upright to drain well. For a very thorough cleaning, sprinkle a layer of salt on the board, leave on for a few hour, then brush it off. A chemical disinfectant solution will also do the job. To preserve some of the colour and richness of the wood you may apply a food grade mineral oil occasionally. A good quality and well maintained wooden cutting board will last a lifetime.

Special care is also required to keep plastic boards safe from bacteria growth and bending. Never place a hot pot on it or wash it in the dishwasher. Clean it in the same manner as the wooden board and store it upright allowing it to drain and dry well.

Hard materials boards such as Corian and glass are not immune to bacteria, they are noisy, slippery and hard to cut on. As well your knives will dull on these surfaces much faster.

As recommended in Table Talk # 5 one should have at least 3 cutting boards, one for meat and fish, one for vegetables, onion and garlic and one for fruits, nuts or other delicate foods. This will not only avoid cross contamination of foods with bacteria, but also keep an orange tasting like an orange and not like garlic or onion.

*************************************************************

WHAT’S IN SEASON

Persimmons

Originating in the far east Persimmons are fruit cultivated in warm climates around the globe. The season for persimmons is November to April. With its orange colour, very smooth skin and the size of a tennis ball it is still quite uncommon and many people have not tried one yet. Perhaps some have tasted it and, like my wife Lily, have sworn to never eat a persimmon again due to its strange sensation in your mouth and the bitterness of an unripened fruit. Persimmons are usually quite firm at the supermarket and must be left at room temperature to ripen until very soft to the touch. The stem area of the fruit is the only inedible part. The skin is paper thin and can easily be consumed. Mmm… delicious!
Pomegranates

The Middle East and Asia are said to be the home of the historical and unique Pomegranate which is in season during the winter months. The skin of the pomegranate is of a leathery texture with a deep red-brownish colour. I have seen them range in size from a tennis ball to a grapefruit. Chambers within the fruit are filled with what seems to be hundreds of small shiny red seeds with a hard centre. The white membranes holding them in place should not be eaten due to their bitterness. To eat a pomegranate make a shallow incision in to the skin and break it apart, pick out the seeds, enjoy them as they are, sprinkle them on salads or add them to a sauce. Seeds that start to go brownish in colour should be discarded. For commercial use, the juice of pomegranate is boiled down to a syrupy liquid known as grenadine. When purchasing pomegranates, look for a firm fruit with a smooth skin and having a good weight for its size.
Fennel

Fennel has been cultivated in Mediterranean countries for centuries and is valued for its white bulb and aromatic seeds. Although the vegetable is available all year, its quality is best and the cost is the least during the winter months. When purchasing a fennel at the market always look for a firm, white fleshed and heavy vegetable. Some green fernlike weeds may still be attached to the bulb. These can be cut up and used as a garnish. Remove the stems protruding from the bulb, and peel the tough skin of the outer layer before cutting it. Fennel has a wonderful, refreshing licorice flavour and is suitable in salads, stir fries, soups, braised, sauteed in butter or grilled. A vegetable well worth while checking out.

*************************************************************
Schubert’s Fine Foods Ltd.

Food Service Professionals serving the
GTA and Kawartha Lakes Region

* Custom Catering
* Food Service Consulting
* Culinary Classes
* Professional Chef Services

phone: 705-742-2600

e-mail: info@schubertsfinefoods.com

web site:www.schubertsfinefoods.com

*************************************************************
Newsletter Design: Broadfield Communications

Dear Reader

As Christmas kicks in to high gear I must get this Newsletter written and send it to you with a little note —

I would like to wish you and your family a happy holiday season.

Again, thank-you for the feed back I have received. Many of you remarked on how helpful the Refrigeration Management article was from Table Talk # 4. I was sure there would be many of you who would identify with this challenge, besides myself.

Recently I was asked for an alternate type of pie crust. (Be patient Tom, I think it is a good topic to write about and I will get something together for the future.) If you have a special request for a recipe or any food related question, contact me and I will gladly respond.

Christmas is a particularly busy time for caterers. Many corporate and private parties are held all over town and we at Schubert’s have been booking numerous exciting events. Show your appreciation and gratitude to your employees, your friends or family with a specially catered meal by Schubert’s.

Call or e-mail us to reserve a date and I’ll get started on your menu design.

Günther

*************************************************************

APPLES

Of all the fruit grown in our latitude, the apple has got to be the most consumed. The apple’s place of origin is said to be the Caucasus Mountain Region of current Armenia and Northern Iran. The Egyptians, Greeks and Romans already cultivated apples.

After a spring and summer of berries, melons, peaches … I look forward every September to see the apple farmers back at the Farmers Market with a fresh crop of crisp, hard and juicy apples.

An apple a day keeps more then just the doctor away. It is a perfect filling snack with roughage, few calories, and a good source of vitamins and minerals. Apples are also convenient and clean to pack in lunch boxes or slip in your pocket to eat at any time any place.

We find a good selection of apples on supermarket shelves throughout the year. I recommend buying them fresh at your local farmers market when possible. Buy a 1/4 or 1/2 a bushel of your favourite apple and store them in a plastic bag (with a few holes in it for breathing), in your fridge or cold room. This way the apples keep firm and crisp for a longer period of time.

Bring out a dozen or so at a time and make them accessible in the kitchen so anyone in your family can reach for an apple at any time.

Besides eating fresh, apples are also consumed as juice and cider. Cooked or baked apple dishes — sauces, pies, strudels, crisps, Betty, Crumble — are considered comfort food by most and enjoyed by young and old.

Some apple varieties are more suitable for eating and others are better for cooking or baking. Below you find a list and recommended use of readily available apple varieties:

*************************************************************

REMEMBERING TREATS FROM THE PAST

Some of the fondest winter memories of my childhood are food related. The little town I grew up in was nestled between rolling hills, with a patchwork of spruce, pine forest and farmers fields just southeast of Munich at the edge of the Bavarian Alps. On clear days, or when we had Föhn (a warm southern wind blowing over the Alps coming north from Africa), we could see the summit cross on top of the Wendelstein, the closest and highest mountain in our area.

There was always plenty of snow throughout the winter and as kids we spent every free minute tobogganing or skiing until our toes felt like icicles and our hands were so cold we could barely undo the laces of our boots.

Baked Apple was one of our favourite snacks after hours of tumbling in the snow. First we cored the centre of an apple with a knife, filled the cavity with raisins, sugar and cinnamon, set it on a tray with a sheet of parchment paper and baked it in our wood stove baking chamber. After about 30 minutes the apples started to soften and every one could hardly wait for it to cool and eat it. Today of course I enjoy a ball of vanilla ice cream with my baked apple.

As I grew older and whenever there happened to be a open bottle of red wine in the house I learned to make the ever so popular Glühwein (mulled red wine). This delicious winter drink is quick to warm you up and provides everyone with a glow.

Glühwein (mulled red wine)

Take a bottle of inexpensive red wine,
pour it in to a stainless steel pot, add:

1 Cinnamon Stick
4-5 whole Cloves
6 Allspice
1 Cardamon
1 tsp. Orange Peel
1 -3 tbsp. Sugar

Heat the wine to about 80 C. and let the spices steep for about 30 min. Strain and enjoy.

Of course with Christmas close at hand I must share an old recipe for Almond Lebkuchen. Lebkuchen are typical Bavarian Christmas baked goods containing spices, candied fruit peel, and usually almonds.

Almond Lebkuchen:

Ingredients

150 g. All Purpose Flour
1 tsp. grated Lemon peel
2 tsp. Cinnamon
1 tsp. Baking Soda
½ tsp. ground Cardamon
60 g. Orange Peel finely chopped
1/4 tsp. ground Cloves
60 g. Lemon Peel finely chopped
500 g. ground Almonds
200 g. Sugar
100 g. Marzipan
10 Egg whites
1 Box of medium Oblaten (round, crisp, edible rice paper discs; Available in most German Delicatessens or fine food stores)

Method:
Combine 4 egg whites with 50 g. of sugar and the rest of the ingredients

Whip the egg whites until they start thickening, slowly add the sugar while whipping until all is very stiff. Gradually and in small amounts add the stiff egg white into the mixture. Spread the dough on to an Oblaten and set it on a baking sheet. Let all rest for one hour and bake at 350 f. for 30 to 40 min. Let cool and store the Lebkuchen in a cookie tin. They keep for many months.

*************************************************************
HEAVEN AND EARTH

Himmel und Erde

I shared this recipe recently with the local newspaper and received many positive comments. This classic recipe of potatoes and apples originated in the Rhineland region of Germany. Himmel und Erde (apples from the heavens and potatoes from the earth) is delicious with roasted or braised beef, lamb, pork and poultry.

Ingredients: (serves 4 people)

250 ml./ 1 c. Water or Chicken Stock
2 tsp. Sugar
1 tsp Salt
Pinch Black Pepper
750 g. / 1.5 lbs. Potatoes
250 g. / .5 lbs. Apples (tart for cooking) peel, core and cut in to quarters
125 g. / 1/4 lb. Bacon, cut in to ½ cm./ 1/4 “ strips
1 med. Onion, peel and cut in to 1/4 cm. / 1/8 “ slices
2 tsp. Cider Vinegar
30 g./ 1 oz. Butter (optional)
1 tbsp. Parsley, finely chopped

Method :

Combine water, sugar, salt, pepper, potatoes and apples in a heavy skillet. Bring to a boil, reduce the heat and simmer until the potatoes are soft, but not mushy. Do not stir while cooking.

In a separate pan, render the bacon until brown and crisp. Remove bacon from the fat with a slotted spoon and set it aside. Retain the fat or replace it with butter, add the onions and cook them while stirring frequently over medium heat until they are light brown.

Add vinegar to the potatoes and apples, mix gently and transfer them on to a serving dish.

Combine onions with the bacon and toss over the potatoes. Sprinkle with fresh chopped parsley.

*************************************************************

RULE #1

With all the flash and glamour of today’s cooking shows, magazines, and chef superstars we must not forget Rule # 1 in the Kitchen.

Clean hands, clean equipment, clean food!

This is what I tell my students at the beginning of every new semester. Chefs and cooks are trusted by patrons to provide them with good wholesome food. Families and friends put their trust in those who prepare meals at home. Frequently we read about people becoming infected and very ill through food borne diseases, although we don’t always hear of the thousands of consumers who get sick from eating contaminated food.

Food poisoning as we know it is the cause of many sleepless nights and lost days of work. We all know that our hands are often covered with invisible pathogens such as bacteria, mould, viruses and fungi. These are naturally occurring substances and one effective way to prevent passing them on to other people is by washing your hands well. During the recent SARS crisis one method of fighting the spread of the disease was to promote the washing of hands.

Another critical factor to prevent food borne diseases is to be aware of cross-contamination. Leaking containers or the incorrect wrapping of meat and fish could easily affect other foods in the refrigerator. A contaminated cutting board can also spread pathogens to other foods. To make life easier you should always have various cutting boards available. Using a specific board to cut meat and fish, one for vegetables and one for fruits is the ideal way to prevent cross contamination. You’ll also find that cut fruits will never taste of onion, garlic or fish.

Cross contamination doesn’t stop with cutting boards — counters, bowls, pots and utensils may also carry disease-causing bacteria and need to be washed and disinfected. Specially designed rinse disinfectants or washing in the dishwasher will do the job.

When it comes to food poisoning we must be very critical of the food we are about to cook Most perishable food has a best before date on the package and usually considered safe to consume by the recommended date. I do however suggest a good inspection of the product, checking for freshness. Use your God given nose and take a good whiff. Once fish is past its prime it has a very fishy and ammonia smell. As with meat and dairy, your nose again will register unpleasant odours and warn you not to consume this product.

Marinating or cooking the product will not eliminate or kill the toxins created by rotten food.

I suggest you return any recently purchased spoiled food to the market or dispose of it in your garbage.

Clean, clean and stay healthy!

*************************************************************

FRESH FROM OUR KITCHEN

This year we will again offer some specially prepared treats for the holiday season. These meals may come in very handy for casual entertaining over the holidays.

Schubert’s Kisses

A rich and smooth blend of Swiss and French Chocolate with Cream .Fresh and without preservatives. For the office, a friend, as a gift or to offer to your own guest and family at home. Packed in a decorated box of 15 Kisses.

Cost $ 13.50

Beef Burgundy Pie

Tender aged beef braised in red wine with smoked bacon, mushrooms and pearl onions. Baked in a flaky piecrust.

$ 45.00 6 – 8 people

Chicken and Vegetable Pie

Juicy chicken simmered in white wine cream sauce with vegetables. Baked in a flaky piecrust

$ 40.00 6 – 8 people

Tortiere Quebecois

Aromatic Beef and Pork simmered with spices and red wine. Baked in a flaky piecrust.

$ 35.00 6 – 8 people

Torta di Ricotta

Layers of crèpes baked with spinach and ricotta filling, served with a chunky tomato and basil sauce.

$ 35.00 6 – 8 people

• Pies are available baked or unbaked.
• Please order in advance!
• Local delivery: $10
• Out of town delivery: $20
• Orders over $200 delivery is free
• Applicable Taxes are added

*************************************************************
Schubert’s Fine Foods Ltd.

Food Service Professionals serving the
GTA and Kawartha Lakes Region

* Custom Catering
* Food Service Consulting
* Culinary Classes
* Professional Chef Services

phone: 705-742-2600

e-mail: info@schubertsfinefoods.com

web site:www.schubertsfinefoods.com

*************************************************************
*************************************************************
Newsletter Design: Broadfield Communications