I personally know people who are affected by wheat sensitivities and I have been experimenting with different grains and flours for a while now. I probably would be doing it anyway because I just love using different products in my cooking, but it was nice to learn more about wheat-free baking in an official forum.

We had different flours at our disposal, such as chick pea, white rice, potato and tapioca starch, sorghum, and arrowroot, and we also made flour out of almonds. We made cookies, cakes, macaroons, scones, and tartlets.

I personally made currant scones with chick pea flour, aka garbanzo flour, bean flour, besan, and gram flour. This type of flour is very popular in Italy, but is essential in Indian cuisine. So, it can easily be found in any Italian or Indian market, and probably well-stocked supermarkets these days. A traditional dish in Italian cuisine that utilizes chick pea flour is panelle, which are blocks of chick pea flour mixture, baked or fried, and eaten with sauces or in a sandwich with ricotta and grated cheese. In fact, I have a recipe for it in my cookbook, What, No Meat?

Right now, though, I’m going to share with you the recipe for Currant Scones with chick pea flour. Enjoy!

Wheat-Free Currant Scones

Copyright © Natural Gourmet Institute

Yield: 10 tiny scones

1 cup garbanzo flour
1 tsp baking powder
1/4 tsp salt
3 Tb maple crystals
2 Tb cold butter*
1 egg
2 Tb + 2 tsp cream
1 Tb orange or lemon zest
1/4 currants

1. Preheat oven to 350 F.

2. Sift together flour, baking powder, salt, and maple crystals.

3. Cut butter into dry mix to form coarse crumbs.

4. In another bowl, beat eggs, cream, zest, and currants together.

5. Add wet to dry until just combined.

6. Fold out onto table and form a semi-flattened log.

7. Cut log into triangles and bake on parchment for 10 minutes.

8. Serve warm.

*If found that 2 Tb of butter was not enough. The dough was dry and I had to more than double the amount of butter until it was moist enough. When the butter is cut into the dry ingredients, it should stick together lightly when you pinch a little between your fingers. If it looks dry and “flour-y” instead of like coarse crumbs, add more butter, a tablespoon at a time, until it’s the right consistency.

The three entrees were Pan-Roasted Chicken with Mushroom Sauce, with mashed potatoes and grilled zucchini and yellow squash; pan-seared Tempeh with Curried Coconut Sauce and Grilled Pineapple Chutney, with black rice; and Quick Tofu Teriyaki (stir fry), with basmati rice.

We broke up into three groups and each group did the mis en place for one station. Then

Photo: www.weightwatchers.com

we all rotated and worked each station. And we continued rotating until we ran out of food and time. When we completed each dish, we presented it to the instructor for evaluation. Overall, I did well, with the exception of a few issues with my sauces (the mushroom sauce needed to reduce a little more; there was too much coconut-curry sauce for the tempeh; my second round of stir fry needed a little more sauce).

Everything was delicious. The mushroom sauce was incredibly flavorful, as was the coconut curry sauce (although I’m not a huge fan of curry). My favorite overall dish was the Tofu Teriyaki, and if I took only one thing away from this class, it’s that I’ve finally learned how to make a good stir fry. When I’ve made stir fries in the past, the flavor always seemed flat, and whenever I’ve added tofu, it always broke up into crumbles, which then dispersed throughout the vegetables, creating a very unappetizing dish. I now know that there are two elements to a good stir fry: 1) a sauce and 2) marinating and cooking the tofu before putting it into the stir fry.

When I say “sauce,” I don’t mean sesame seed oil or shoyu (although those went in the stir fry, too). I’m talking about a brown sauce made by combing the tofu marinade with some kuzu to thicken it.  It gave the vegetables a more complex flavor and depth that just shoyu and sesame seed oil alone don’t. As for the tofu, that was marinated, cubed, and pan fried until golden brown.

The first A la Carte class was a little hectic for me because I was flustered. This time, I was more at ease and was able to enjoy the process more. And best of all, I have leftovers. Today for lunch, I had some that delicious stir fry. And because I was so happy with it, I’m sharing the recipe. Enjoy.

Quick Tofu Teriyaki

Copyright © Natural Gourmet Institute (with modifications)

Yield: 4 servings

Marinade
4 cloves garlic, minced
Juice from 1/4 cup peeled, grated ginger
2 tbsp maple syrup
1/2 tbsp shoyu
1 tbsp umeboshi paste
1/2 cup apple juice

1 lb firm or extra firm tofu, pressed
1/4 – 1/3 cup vegetable oil
1 tbsp kuzu

Stir Fry
1/4 cup vegetable oil
cup julienned red pepper
1 cup thinly sliced red onion
1 cup julienned carrot
1 cup sliced celery

1/4 cup shoyu
2 tbsp toasted sesame seed oil
1/2 cup sliced scallions

Method

1. In blender, combine first 6 ingredients with 1/2 cup water. Blend until smooth.

2.  Slice tofu into 4 slabs of equal thickness.

3. in a medium saucepan, combine tofu with marinade. Bring to a boil and simmer, covered, for 20 minutes.

4. Drain tofu (reserving marinade) and blot iwth paper towels to absorb excess moisture.

5. In medium skillet, heat oi land pan fry tofu over medium-high heat until golden on both sides.

6. After tofu is cooked, drain any excess oil out of pan and place tofu in warm oven.

7. Place marinade in blender with kuzu and process until smooth.

8. To cook 2 servings at a time: In a wok or pan, heat 2 tbsp of the vegetable oil; add half the red pepper, half the onion, half the carrot, and half the celery. Stir fry until vegetables start to brown. Add half the cubed tofu, half the shoyu shoyu, and a tbsp of sesame seed oil. Repeat with remaining ingredients.

9. Serve over rice. Garnish with scallions.

If you’re new to pickling, you can get some instructions from HowtoPickle.com and PickYourOwn.org.

And get some great pickle recipes from PickleThis.com,  AllRecipes.com, and Pickle-Recipes.

Let me know how they turn out.

But the most important thing I learned about grains: If you want fluffy grains, start with boiling water, not cold water. All these years, I’ve started by combining rice with cold water, the way most people do. With rice, it’s always a 50/50 prospect of getting fluffy grains. Well, as soon as I have time to cook some up, I’m going to try using boiling water and see what I get.

For any of you having ghoulish gatherings and sinister soirees, there are lots of horrific recipes out there that will make your guests scream…or at least look twice at what they’re eating and drinking. Some good places to check out are…

Decayed Corpse Chips: Britta.com

Britta.com

Cooksrecipes.com

Halloweenrecipes.org

Scary Skulls: BHG.com

If you stopped by last week, you’ll know that I promised you a recipe for pumpkin ravioli. So, if classic cooking is more your thing, go with that, rather than the demonic creations suggested by these sites. You can use canned pumpkin for the ravioli but nothing beats the flavor of fresh pumpkin.

Here’s a tip: If you and/or your kids do any pumpkin carving, use the pumpkin that’s being removed from the jack-o’-lanterns.
I say this knowing full well that processing fresh pumpkin is a bit of a job. But if you’re up for it, here’s the step-by-step process. (P.S. Make sure everyone’s hands are clean when scooping out pumpkins. Also, wash the outside of the pumpkins and make sure the utensils being used are clean, too.)

Tombstone Brownies: BHG.com

1. If you’re starting with a whole pumpkin and it’s small enough to fit in your oven, bake it. Preheat the oven to 450 degrees and use a knife to poke holes all around the pumpkin (you don’t want that sucker exploding in your oven). Place it on a baking sheet and bake until you can pierce the pumpkin easily with a knife. The pumpkin may collapse and that’s okay. Remove it from the oven and let it cool. If the pumpkin is too big for your oven, cut it up and steam as instructed below.

If you’re starting with large pieces (cut from a jack-o’-lantern), cut them into chunks. Cut away the skins and fibers and put in a bowl; set aside. Place the chunks in a steamer rack and steam until soft.

2. Scoop or cut the flesh away from the skin. If it was baked, cut away the seeds and fibers and place in a bowl. Place some of the pumpkin flesh in a food processor and puree. You may need to nudge it with a rubber spatula now and then. If you need to add liquid, add as little as possible to get it going. Transfer to a bowl. Add the next batch, and so on, until all the pumpkin is pureed. Combing all the batches in the bowl.

3. Transfer the puree to a strainer set over a bowl. Cover and refrigerate overnight (or at least a few hours). If possible, give it a stir and let it sit in the refrigerator another day or two. It’s now ready to use in a recipe.

To Toast the Seeds:
Separate the seeds from the fibers. Discard the fibers and rinse the seeds in a strainer under cool running water. Drain well. Spread them out on a baking sheet. Sprinkle salt over them and stir. If you want, you can add seasonings to them, such as chili powder or cinnamon. Bake at 350 degrees until lightly browned.

Now, without further ado, here is Pumpkin Ravioli, courtesy of Recipeland.com. Note that I’ve changed the sauce from the original Pumpkin Seed Sauce to the more traditional Butter-Sage Sauce. Also, the recipe says to use canned pumpkin, but you can substitute your own freshly made pumpkin puree. Have a great weekend, everybody.

Pumpkin Ravioli

1 cup ricotta cheese
½ cup pumpkin canned
½ teaspoon salt
¼ teaspoon nutmeg
2 cups flour, unbleached all-purpose
½ teaspoon salt
1/4cup tomato paste
1 tablespoon olive oil
2 large eggs

Mix the cheese, pumpkin, 1/2 tsp salt and the nutmeg. Set aside.

Mix the flour, and 1/2 tsp salt in a large bowl. Make a well in the center of the flour. Beat the tomato paste, oil and eggs until well blended and pour into the well in the flour. Stir with a fork gradually bring the flour mixture to the center of the bowl. Do this until the dough makes a ball. If the dough is too dry, mix in up to 2 tbls of water.

Knead lightly on a floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover and let rest for another 5 minutes.

Divide the dough into 4 equal parts. Roll the dough, one part at a time, into a rectangle about 12 x 10 inches.

Drop the pumpkin mixture by 2 level tsp onto half of the rectangle, about 1 1/2-inches apart in 2 rows of 4 mounds each. Moisten the edges of the dough and the dough between the rows of pumpkin mixture with water. Fold the other half of the dough up over the pumpkin mixture, pressing the dough down around the pumpkin. Trim the edges with a pastry wheel or knife.

Cut between the rows of filling to make ravioli; press the edges together with a fork or cut with a pastry wheel sealing the edges well. Repeat with the remaining dough and pumpkin filling.

Place ravioli on towel, let stand turning once, until dry, about 30 minutes.

Cook ravioli in 4 quarts of boiling salted water (2 tsp of salt) until tender, about 10 to 15 minutes; drain carefully.

Serve the ravioli with the Butter-Sage Sauce spooned over.

Butter-Sage Sauce

8 tbsp (1 stick) butter
6 to 8 fresh sage leaves, minced
¼ tsp nutmeg

Melt the butter in a small pan. Over medium-low heat, let it sizzle until it turns brown. Add the sage and nutmeg and cook about 1 minute. Turn off the heat; keep warm until pasta is ready.

Hi, all. I hope everyone had a happy and fun holiday. And I hope that the gifts you all got were the meaningful kind, rather than the costly kind. Sometimes, those two things overlap, but far too often, people buy expensive gifts just because they’re expensive and not because they really mean something to the recipient. I know several couples who opted to make donations rather than send out Christmas cards and buy gifts. I know one family who sponsors needy families in other countries by buying important items for them. For example, last year they bought a goat through Heifer International. This year they bought a goat, a flock of chickens, and a flock of ducks. If you visit Heifer International, you can choose your gift and they send it to those who need them.

Anyway, for Christmas Eve dinner this year, I decided to make tiramisú. Not just any tiramisú—raspberry tiramisú. I don’t know what it is but if you add the word “raspberry” to anything, it suddenly transforms into something wonderous and it seriously piques people’s interest. Well, it’s understandable. Raspberries are an incredibly delectable fruit—sweet, tart, delicate, and bold all at once. Furthermore, if you give whatever it is you’re making with raspberries a French name, it’s sounds totally sexy. So, my tiramisu becomes Tiramisú alla Framboise. Doesn’t that sound sexy?

What particular raspberry substance made my tiramisú alla Framboise? Raspberry preserves or raspberry sauce? Nope. Just plain ol’ fresh raspberries. Did I fold them into the cream or add them in some special sequence? Nope again. All I did was make a layer of raspberries on top of the second layer of ladyfingers, then covered them with the mascarpone cream. It was really quite simple, but it elevated this dessert to a new height. It really was the hit of dinner.

Since New Year’s Eve is coming up and some of you may be bringing dessert to a party somewhere, I’m sharing with you my recipe for raspberry tiramisú…oh, I mean Tiramisú alla Framboise. The recipe comes from my cookbook, What, No Meat? Traditional Italian Cooking the Vegetarian Way. Here’s the accompanying info about this Italian specialty from the book:

Tiramisú, literally meaning “pick me up,” originated in the region of Tuscany, which is why it is sometimes called “Tuscan Trifle.” The original creation was created in the city of Siena to impress the visiting Grand Duke Cosimo de’Medici III in the late 1600s. The dessert was dubbed Zuppa del Duca, “Duke’s Soup.” The Duke liked it so much, he took it back with him to Florence. Florence was a Mecca for English artists and intelligentsia and it was this group that took a particular liking to it. Thus, the dessert came to be known as Zuppa Inglese, “English Soup,” which still exists to this day.

The switch to mascarpone cheese was recent. Mascarpone is a triple-cream cheese made from low-fat fresh cream. The cows are fed special grass that is combined with herbs and flowers, making it buttery and creamy. The name mascarpone is attributed to a 16th-century Spanish official who, while visiting Italy, tried some and remarked to the cheese-maker, “Mas que bueno” (“better than good”). However, others believe it comes from the word mascherare, “to dress up or disguise,” referring to the manufacturing process, which might explain why it is sometimes spelled mascherpone, related to the word masquerade. Still other theories say that it comes from the dialect words for ricotta, mascherpa and mascarpia. Make sure the mascarpone is fresh; it is crucial to the flavor. If you cannot find mascarpone, try pastry cream, ricotta, cottage, or cream cheese, softened and whipped until smooth (it won’t be the same, but good anyway). Regarding the ladyfingers, I use one particular brand that is crunchy; however, in most cases, ladyfingers are spongy and soft. Both will work fine. As for the cream, since it is not cooked, I recommend using pasteurized eggs.

The name tiramisú, it is said by some, comes from the theory that Venetian women would make this dessert the night before laundry day so that a pick-me-up was ready for them when the washing was done. But one of the best stories in culinary history has to be the one that tells us that the name tiramisú was coined by Venetian prostitutes who needed a pick-me-up in between their engagements. Whether this is true or not, I suppose doesn’t matter. As long as it made its delicious way to us.

Tidbit: The world’s largest tiramisú was created at the Cafè Venezia in Marktheidenfeld, Germany, on May 24, 2003. It weighed an incredible 476.1 lbs.

(the above information is copyrighted material)

Give it a try and let me know how it turns out.

Okay, everyone. Have a safe, healthy, happy, and fun New Year. If you’re traveling and plan on indulging in some coquito, make sure you have a designated driver. I hope 2010 brings good fortune to us all—especially to those of us who really need a little luck.

Peace.

Raspberry Tiramisu (or Tiramisú alla Framboise)

½ cup strong coffee

2 tablespoons brandy

2 tablespoons coffee liqueur

4 eggs, at room temperature, separated

1 cup sugar

1 pound mascarpone

32 ladyfingers

2 pints fresh raspberries

2 cups bittersweet or semisweet cocoa

In a small bowl, combine the coffee, brandy, and coffee liqueur and set aside.

With an electric mixer, beat the egg yolks and half of the sugar on medium-high speed until it is thick, about 3 to 4 minutes. Add the mascarpone and beat until it is well blended, about 3 minutes; set aside.

Wash and dry the beaters well. In a clean bowl, beat the egg whites on medium-high until soft peaks form, about 4 to 7 minutes. Add the remaining sugar and beat on high until stiff peaks form, about 3 to 4 minutes. In 3 or 4 additions, fold the egg white mixture into the cheese mixture. Divide this mixture into 2 equal parts.

Place a layer of ladyfingers, side by side, on the bottom of a 9 x 13-inch glass casserole dish (break 1 or 2, if necessary, to fill the gaps). Generously brush the ladyfingers with the coffee mixture with a pastry brush. (If you don’t have a pastry brush, dip one side of the ladyfingers into it. Don’t soak the ladyfingers in it or they will turn to mush.) Spread one portion of the cheese mixture evenly over the ladyfingers. Smooth it out with a flat spatula or the back of a spoon. Make another layer of ladyfingers and brush them with the coffee mixture. Spread the fresh raspberries as evenly as possible over the ladyfingers, then carefully spread another layer of cheese over the raspberries, smoothing it out. Sift the cocoa over the entire top. Cover the dish with plastic wrap and refrigerate for 4 hours or overnight before serving.

Cut the tiramisú into 2 or 3-inch squares and serve with a cup of coffee and a ladyfinger or a chocolate roll on the side.

Store tightly sealed in the refrigerator up to 5 days. It can be frozen up to 6 weeks.

(The above recipe is copyrighted material. Do not reprint in any format without express written permission.)

The two recipes I concentrated on developing were Indonesian urap and Nigerian yam salad. Urap is a vegetable salad that contains shredded coconut and is flavored with a spicy dressing of garlic, galangal or ginger, tamarind, and sambal ulek (a spicy chile paste).

Detour to Yams

The yam salad is very much like a potato salad, except that it’s made with yams and a coconut-based dressing. Yams should not be confused with sweet potoatoes. Americans have mistakenly come to know sweet potatoes as yams(especially, for some reason, around the holidays). But the red-fleshed tubers are not yams. Yams are white-fleshed with rough dark brown skin and are starchier and less sweet than sweet potatoes But they are a crucial crop in Africa. They’re not easy to find in the U.S., but where you might find them is in Latin markets, or a market that has a Latin produce section. In these cases, you will find yams under the name namé (nah-MAY). (They also go by the names tropical yam or true yam). Throughout Africa, Yams are a symbol of fertility and renewal and are honored with festivals. There are many myths and legends surrounding yams. One such legend, from Mali, says that criminals were beheaded in a ritualistic fashion in the yam fields so that their blood could fertilize the crops.

Anyway, Back to Coconuts

So, it was back to the produce aisle for a “regular” coconut. (I’ll be honest, though, I’ve never tried frozen coconut. Although I hear that it is very similar to fresh.) The trick to opening a coconut is to poke holes in the coconut’s “eyes” with a hammer and screwdriver or—my preferred implement—an awl. Drain the water out, then pound away where you’ve made the holes with a hammer until it cracks. Pry it open and crack it into two pieces. Place the pieces on a baking sheet and bake at 350 degrees for about 15 minutes. Pry the meat out in pieces with a knife—CAREFULLY. Then peel the dark skin off the pieces. If you need the coconut shredded, do it either on a box grater or in a food processor with the shredder blade on. And there you have it.

What I’ve learned about coconuts is that nothing really compares with fresh coconut right from the shell. I’ve picked up canned coconut from my local Asian market and…well…BLEECCCHHH!!!! Can you tell I didn’t like it? The texture was weird and the flavor was weird. Dessicated coconut can be rehydrated but it’s not quite as fresh tasting.

Also at the Asian market, I purchased a “young coconut.” This is a coconut that has had the outermost layer removed but not the fibrous layer surrounding the hard, brown shell we usually see. The hard, brown shell (in a young coconut) is thin and not as difficult to break. But once you get inside, there’s very little meat. What there is is quite tender and creamy but it really can’t be used in many recipes. (Often, you’ll see people drinking straight from a young coconut that’s had its top sliced off or poked.)

If you’re not quite grasping the layers-of-a-coconut thing, here’s an explanation from Everyday Mysteries: Fun Science Facts from the Library of Congress: “The coconut we buy in the store does not resemble the coconut you find growing on a coconut palm. An untouched coconut has three layers. The outermost layer, which is typically smooth with a greenish color, is called the exocarp. The next layer is the fibrous husk, or mesocarp, which ultimately surrounds the hard woody layer called the endocarp. The endocarp surrounds the seed. Generally speaking, when you buy a coconut at the supermarket the exocarp and the mesocarp are removed and what you see is the endocarp.”

One more thing. Don’t confuse these various coconut products: coconut water, coconut juice, coconut milk, coconut cream, and cream of coconut.

Coconut water: This is the liquid that is inside a coconut. It can be consumed right from the coconut or used in drinks and food.

Coconut juice: Another name for coconut water. However, you will sometimes find cans of “coconut juice” that are actually flavored drinks. They start with coconut water and sometimes add things like sugar and other ingredients. Always check the ingredients.

Coconut milk: Coconut milk is made by taking grated coconut meat and squeezing the liquid out of it. Handmade milk is made using cheesecloth; commercial milk is machine-pressed.

Coconut cream: This is coconut milk that has a lower water content and is, therefore, thicker.

Cream of coconut: This is sweetened coconut cream. This product is used in desserts and drinks. Think Coco Lopez and those yummy piña coladas.

More Fascinating Coconut Facts

Here are some more interesting bits about coconuts from Everyday Mysteries: Fun Science Facts from the Library of Congress:

* Every bit of the coconut is used. As a result, coconuts are called the “Tree of Life” and can produce drink, fiber, food, fuel, utensils, musical instruments, and much more.

* When intra-venous (IV) solution was in short supply, doctors during World War II and Vietnam used coconut water in substitution of IV solutions.

* Botanically, the coconut palm is not a tree since there is no bark, no branches, or secondary growth. A coconut palm is a woody perennial monocotyledon with the trunk being the stem.

* Possibly the oldest reference is from Cosmas, a 5th century AD Egyptian traveler. He wrote about the “Indian nut” or “nut of India” after visiting India and Ceylon, Some scholars believe Cosmas was describing a coconut.

* Soleyman, an Arab merchant, visited China in the 9th century and describes the use of coir fiber and toddy made from coconuts.

* In 16th century, Sir Francis Drake called coconut “nargils”, which was the common term used until the 1700’s when the word coconut was established.

* It takes 11 -12 months for the coconut to mature.

* At one time scientists identified over 60 species of Cocos palm. Today, the coconut is a monotypic with one species, nucifera. However, there are over 80 varieties of coconut palms, which are defined by characteristics such as dwarf and tall.

* Coconut growing regions are as far north as Hawaii and as far south as Madagascar.

So, think about that the next time you’re biting into that coconut macaroon or drinking a piña colada. Food has a history all its own and someone somewhere had to discover it and figure out what to do with it. It didn’t just show up on the menu one day.

Okay, thanks for popping in and I’ll see you next time. Have a great week, everyone.

Photo credits: Yam: www.foodsubs.com; www.alibaba.com; awl: www.homedepot.com; pina colada: www.faeriesfinest.com.

When I was on a press trip in Provence, France, last year, I pocketed some lavender honey from a buffet breakfast from one our hotels (it wasn’t stealing—they had little individual jars for everyone to take for their breakfast). They make honey (among many other things) in the Provence region, and because lavender grows wild everywhere, it is found in so many artisinal products. It truly was probably the best honey I’ve ever tasted.

More recently, I picked up a jar of honey with a piece of honeycomb in it in South Carolina. Its called Pure Mountain Honey. I can’t say for sure just pure it is (I’ll have to take their word for it), but it really has a nice, fresh, light flavor. (Honey has an extremely long shelf life—it never really, truly goes bad—but it can pick up a stale taste after a while.)

A few years ago, I read an article in Saveur (one or my absolute favorite food magazines) about leatherwood honey, made in Tasmania. Things like this make a foodie’s cheeks blush. I just about died when I actually saw leatherwood honey on the shelf of my local Asian market (God, I love that place!). The honey has a unique floral flavor (although many honeys have a floral flavor, I would describe this one as exotic) with an almost woodsy afternote.

In that article, there was a recipe for leatherwood honey-macadamia ice cream. You know I made it, right? It was FABULOUS! The recipe is not in the Saveur recipe archives (maybe the article goes back too far), so I’m giving it to you here:

Toasted Macadamia Nut & Leatherwood Honey Ice Cream
(Courtesty of Saveur magazine article, date unknown)

2 cups shelled macadamia nuts
2 cups heavy cream
2 tablespoons leatherwood honey
2/3 cup sweetened condensed milk

Preheat oven to 400 degrees F. Spread the nuts out on a baking sheet. Toast until golden brown, 8-10 minutes. Remove from oven and let cool completely.

Put cream in large bowl and beat with electric mixer on high speed until stiff peaks form, about 2 minutes. Using a rubber spatula, gently fold in honey, condensed milk, and nuts.

Transfer to a medium bowl, cover with plastic, and freeze until completely solid, 6-8 hours.

Makes 6 cups.

Honey has been used since ancient times for food but for other purposes as well. The word honey comes from an ancient Hebrew word meaning “enchant.” It’s no wonder because honey is one of nature’s most wonderful gifts to us. It sweetens foods and beverages and provides us with healthful healing alternatives.

Honey contains vitamins, minerals, and amino acids. 1 tablespoon contains: 0.1 g protein; 17.3 g carbohydrates; 1 mg calcium; 1 mg phosphorus; 11 mg potassium; 64 calories; 0 g fat. It also contains vitamin B6, thiamin, niacin, riboflavin, ascorbic acid, pantothenic acid, copper, magnesium, manganese, sodium, and zinc.

Another important ingredient in honey is antioxidants. Research on honey shows that it actually inhibits the growth of cancer.

Using honey to treat conditions is not new. Today, such treatment is called apitherapy (an apiary is collection of bees, from the Latin word for bee, apis). Among its healing properties, honey —

— Replenishes and enhances energy. Honey has energizing properties and can be used as a tonic. It is beneficial to people who have been weakened by illness or stress. It has been noted that taking honey less than 1 hour before a workout increases stamina (letting you last longer) and reduces the feeling of exhaustion.

— Reduces stress. Honey can calm and relax the body and mind.

— Helps promote restful sleep.

— Helps relieve indigestion. The glucose and fructose in honey have been predigested, making them absorb easily into the intestinal walls and creating a soothing action.

— Aids in treating cardiovascular diseases.

— Helps treat respiratory conditions, such as asthma, bronchitis, and whooping cough, by soothing inflamed lungs and airways and possibly because it helps dissolve mucus.

— Relieves allergy symptoms. Honey contains traces of pollen, and over time, it may desensitize one from allergens in the air. In order for this to work, however, experts stress using regional, unpasteurized honey to familiarize the body with local allergens. Studies have been done in which patients experienced relief from allergy symptoms after taking honey regularly.

— Soothes sore throats.

— Cleans teeth, mouth, and dentures, and stops bleeding gums. It is useful against canker sores, mouth ulcers, and mouth blisters.

Honey can be applied topically to disinfect and heal wounds, scrapes, and burns. There are several advantages to it. The thickness of honey provides a protective barrier for the wound. It acts as an antibacterial, antifungal, and anti-inflammatory. The sugar in honey prevents a lot of water from getting to the offending microorganism, hindering its growth. At the same time, honey draws moisture from the air, promoting healing and helping to prevent scarring (I’m not sure how it does both). Honey contains hydrogen peroxide; as it slowly releases, it kills the germs. It promotes the growth of healthy tissue while reducing inflammation. It even makes wounds smell better by allowing the bacteria to eat its sugar; the bacteria then emits sweeter gases. Research in India found that people with burns who were treated topically with honey healed faster than those treated with silver sulfadiazine. They also experienced less pain and scarring and their wounds had less leakage.

Research done in New Zealand at the University of Waikato indicates that honey is a powerful agent against several types of antibiotic-resistant bacteria, including those that cause flesh-eating diseases, gastric ulcers, and staph infections, as well as other “superbugs.” Additionally, they found that honey killed certain bacteria that cause infections in burn units and in patients hooked to intravenous lines.

Women, in particular, may benefit from regular doses of honey. Honey contains boron, which is good for the bones. Consequently, it is believed that honey helps prevent the onset of osteoporosis. The boron also raises the level of estrogen. This, in turn, reduces the symptoms of PMS.

It is said that Cleopatra used honey to beautify her skin. She was right on the mark. The minerals, vitamins, and other ingredients in honey nourish the skin.

C Its healing powers make honey ideal for chapped lips.

C Honey’s antibacterial properties help with acne. A New Zealand study had teenagers treat half their faces with honey; they reported that their acne improved while the other half of their faces did not.

C Honey conditions and shines hair.

C Honey tones, cleanses, and moisturizes skin.

Types of Honey

The best quality of honey to use is “raw,” which means that no heat was used to process it. Other words that indicate unprocessed honey are “uncooked” or “unfiltered.” The effectiveness of honey, in terms of healing, depends on the quality you buy, since processed honey can have up to 50% less vitamin content than it had in its raw state. Other factors are the region of origin and the nectars that the bees chose to eat. These things change the ingredients of honey.

In the U.S. alone, there are about 300 varieties of honey. Darker ones tend to have higher levels of minerals and antioxidants. They are also bolder in flavor; lighter varieties are milder. Honey comes in 3 basic forms: liquid, comb, and whipped (also known as creamed, spun, or granulated). Liquid means that the honey is removed from the comb through centrifugal force. Comb honey is removed with pieces of the comb. Whipped honey is made to be used as a spread.

There are little environmental toxins in honey. Since bees die when they come into contact with pollutants, they can’t bring anything back into the hive. However, some beekeepers use pesticides on their apiaries or feed their bees refined sugar. So try to find honey that has been organically produced.

Store honey at room temperature. If it crystallizes, place the jar in warm water and stir. Or place it in the microwave for a minute, stirring occasionally. Be sure not to boil or burn it. Honey does not spoil and it keeps other foods fresh longer.

Uses for Honey

C To heal a wound, spread honey directly on the wound and cover it with sterile bandage.

C Apply directly to chapped lips and mouth sores.

C For respiratory problems, mix 1 tablespoon honey with 1 teaspoon fresh thyme and take as needed.

C For sore throats, stir some honey in tea or take a teaspoonful directly.

C For skin problems, mix some honey with herbal or aromatherapy oil (such as lavender) and pour into a bath.

Before sugar became widely available in the 16th century, people relied primarily on honey to sweeten their food, as well as using it as a healing aid. It is known that many of the great ancient civilizations used honey medicinally and people continued to do so until World War II, when antibiotic dressings were developed. Studies on honey continue all over the world. Australia and New Zealand have approved the sale of honey as medicine. As stubborn as they can sometimes be, even North American scientists are beginning to come back around to the ancient beliefs about honey. Honey is not a term of endearment for nothing. It’s sweet and special. Below are some recipes and uses for honey, courtesy of http://www.honey.com, The Honey Experts.

Recipes for Skin & Hair Health

Honey Cleansing Scrub: Mix 1 tablespoon honey with 2 tablespoons finely ground almonds and 2 teaspoon lemon juice. Rub gently onto face. Rinse off with warm water.

Firming Face Mask: Whisk together 1 tablespoon honey, 1 egg white, 1 teaspoon glycerin (available at drug and beauty stores) and enough flour to form a paste (approximately 1/4 cup). Smooth over face and throat. Leave on 10 minutes. Rinse off with warm water.

Hair Conditioner: Mix 2 cup honey and 1/4 cup olive oil. (Use 2 tablespoons oil for normal hair.) Work a small amount at a time through hair until coated. Cover hair with a shower cap; leave on 30 minutes. Remove shower cap; shampoo well and rinse. Dry as normal.

Facial Toner: In blender, puree 1 tablespoon honey with a peeled, cored apple. Smooth over face; leave on 15 minutes. Rinse with cool water.

Moisture Mask: Mix 2 tablespoons honey with 2 teaspoons milk. Smooth over face and throat. Leave on 10 minutes. Rinse off with warm water.

Smoothing Skin Lotion: Mix 1 teaspoon honey with 1 teaspoon vegetable oil and 1/4 teaspoon lemon juice. Rub into hands, elbows, heels and anywhere that feels dry. Leave on 10 minutes. Rinse off with water.

Skin Softening Bath: Add 1/4 cup honey to bath water for a fragrant, silky bath.

Hair Shine: Stir 1 teaspoon honey into 4 cups (1 quart) warm water. Blondes may wish to add a squeeze of lemon. After shampooing, pour mixture through hair. Do not rinse out. Dry as normal.

WARNING: Never give honey to children under 1 year old. Infants are prone to getting botulism from honey. However, experts say that topical treatment for scrapes and burns is fine.

So there you have it. The many wonders of honey. As for me, I have a new favorite snack: Peanut butter and honey sandwiches. 

Have a great week everyone. Peace.

Now, I’ve made things that needed to be rolled. I’ve wrapped spring rolls in rice paper; burritos in tortillas; manicotti in pasta; rice in banana leaves; and those of you who have been reading this blog know that I’ve wrapped tamales in corn husks (story here). All of these require the roll-and-tuck method. But there is a particular technique to rolling grape leaves. The reason for this, I imagine, is because grape leaves are oddly shaped. They are not perfectly square or round, so they have to be handled a certain way.

I was placing the filling on the left side, then trying to roll the leaf, using the roll-and-tuck method, as if it were a square. I learned that you have to place the filling across the center of the leaf, right above the stem, fold the left side over the filling, then the right, then the left, then the right, then rolling it forward over the rest of the leaf.

The wrong way to do it.

Source: www.cafefernando.com

The other secret is to use a pot that will allow you to pack in the dolmades tightly and to weigh them down with something. While I did weigh them down with a plate, they were not as tightly packed as they should have been and probably jiggled around a little. So, for attempt number two, I will be more informed. (I should have looked it up before…duh!)

Here is a great website with step-by-step instructions on making dolmades: Greek Recipes with May Lerios.

TIP: Don’t skimp on the quality of the grape leaves. I went to a local Russian market for mine. They had several brands on the shelf and I opted for the cheapest one, figuring grape leaves are grape leaves. Right? Wrong. What I got were basically grape-leaf irregulars. Who knew there was such a thing? They were scraggly, ripped, and all different sizes. I tried piecing together scraps to make whole ones but that was a bust. I was going to go buy more when I realized something: I had my own grape leaves in my backyard!

If you’re fortunate enough to have a grapevine growing in your yard (and, believe me, because of the large Italian and Greek communities in NY, it’s not that unusual), you can put all those beautiful, luscious leaves to use. If you do have access to fresh leaves, here’s what you do.

Pick the largest, nicest looking leaves you can find and rinse them off. Cut out the stems. Bring a pot of water to a boil; place the leaves in the water, shut off the heat, and let them sit for 5 minutes. Drain and let them cool. You’re ready to use them.

Store-bought leaves are available packed in jars, in tins, and vacuum-packed. Good, quality brands should give you more or less same-sized leaves. But whether you’re using store-bought or fresh leaves, keep in mind that they are extremely fragile and will rip easily, so handle them gently.

I also need to perfect my filling recipe. Needed a little something. Or, maybe they just got water-logged when they unraveled and sat in the broth/water mixture I was using. Hmm, we’ll see. If anyone has any pointers, feel free to leave a comment.

Have a wonderful week and I hope that next time, I’ll have a success to share instead of a flop. Peace.

Anyway, today I’m making my first pasta salad of the summer. After all, what would a barbecue be without pasta salad? But what to put in it? There are so many ways to make pasta salad, so many ingredients to choose from. And so many dressing you can use. This time around, I’m using green goddess dressing.

Green goddess dressing, as you might imagine, is so name because of the green speckles throughout. It’s traditionally made with mayonnaise, sour cream, chives, tarragon, parsley, lemon juice, anchovies, and, depending on who you ask, chervil. Many people have taken to using avocado in their green goddess, which enhances its green color and lends it a buttery creaminess. I’m all for that.

From chefspecialties.com

The creation of green goddess dressing is attributed to the Palace Hotel, built in 1875, in San Francisco. Now known as the Sheraton-Palace, it is considered San Francisco’s first “grand” hotel. As the story goes, in 1923, actor George Arliss was in the City by the Bay to star in a play called The Green Goddess, by writer/critic William Archer. Arliss starred in the 1923 silent film adaptation of the play, also called The Green Goddess. Then it was remade in 1930—Arliss reprised his role—and was one of the first “talkie” films ever made. The 1923 version is only one of three of Arliss’ silent films that are known to have survived.

Meanwhile, back at the ranch…

The executive chef at the Palace, Philippe Roemer, wanted to make something special for the banquet that was being prepared in honor of Arliss, so he created the green goddess dressing. It is actually a variation of an already established dressing created by a chef of the Court of King Louis XIII of France in the 17th century. The sauce was indeed green, hence its name—au vert—but was served with seafood, particularly eel. There’s even a recipe for it in the iconic epicurean tome Larousse Gastronomique, by Prosper Montagne, first published in 1938.

In the 1970s, Seven Seas (now part of the Kraft company) came out with a bottled version of green goddess and Annie’s Naturals has a vegetarian version (i.e., no anchovies). It is still a popular dressing on the West Coast. I personally do not use anchovies, so below is my recipe for Green Goddess Dressing. Because fresh tarragon may be hard to find if you’re not close to a really good market like Whole Foods, a farmer’s market, or if you’re, say, not living in Provence, I make mine with basil. (On that note, tarragon is one of those herbs that are worth growing yourself.) Also, check out my Tips page for a couple of hints on making a great pasta salad.

This is what I mean when I say that food is steeped in history. It is closely intertwined with politics, folklore, culture, social mores, war, economics, psychology, geography, and superstitions. What we eat did not just land on our plates one day. It took a journey—sometimes a short, uneventful one, sometimes a long, complex one. This is the stuff I share in my book, What, No Meat? Traditional Italian Cooking the Vegetarian Way, which I think is going to be available again in October by Rogue Books (woohoo!). It’s really amazing what we take for granted. So, next time you have a salad with green goddess dressing, remember what a grand debut in the world it had. Cherish it. Praise it. Kiss it. Okay, don’t do that. Just appreciate the food you have and how lucky you are to have it. Not everyone in the world is that lucky.

Have a great week, have a great Fourth, and may Mother Nature take pity on us and give us a good rest of the summer. Peace.

Roberta’s Green Goddess Dressing

1 cup mayonnaise
1/2 cup sour cream
1/4 cup minced chives
1/4 cup minced parsley
2 tbsp minced basil
1 tbsp fresh lemon juice
1 tbsp white wine vinegar
Kosher or sea salt to taste
White pepper to taste (preferrably freshly ground)

Whisk together all ingredients until well blended. Refrigerate until needed. If it’s too thick, thin it out with a little water or canola oil.

Makes about 1 1/2 cups.