Apple Shortcake

This recipe is adapted from the Women's Weekly Dinner Party Cookbook No. 2, originally published in the early 1980's I believe, but there is no date on the book. There is also a great Lemon Chicken recipe in this cookbook, plus other nostalgic favourites such as Deep-Fried Camembert with Redcurrant Sauce and Cappuccino Souffle with Coffee Creme? But, you'd need to pick it up in a second hand shop..
Ingredients:
125 gm unsalted butter
1/2 cup sugar
1 egg
3/4 cup plain flour
3/4 cup self-raising flour
lightly stewed apples in sugar, or a tin of pie apple
castor sugar
teaspoon grated lemon rind
passionfruit: optional

Method:
1. Cream butter and sugar until light and fluffy. Add egg and continue beating.
2. Sift flours together and gradually add to butter mixture. Pull together, do not over-knead.

3. Place in plastic film and put in fridge for a half hour.

4. Butter and line a 20cm shallow cake tin with baking paper.
5. Take dough out of fridge and divide in two.
6. Roll out one half of dough between two pieces of plastic film.
7. Place in bottom of cake tin (minus plastic film) and press down, building up the sides slightly to hold filling.

8. Place apple or other fruit filling in cake tin over pastry. Sprinkle with sugar and lemon rind. (Add passionfruit if using.)

9. Roll out remaining piece of dough into a circle and place over fruit, pressing down sides.

10. Brush with water and sprinkle with castor sugar.
11. Make in medium to low oven for a half hour.
12. Cool in tin for at least 10 minutes then carefully tip out onto cake cooler.

Shortcakes

What is a shortcake, you might ask? I would reply:
1. Traditionally from Scotland, but much loved by Americans (strawberry shortcake!)...
2. Something between a shortbread and a cake. By this I mean it is has the crumbly qualities of a shortbread, but the lightness of a cake. An easy way of understanding it is a shortcrust pastry with self-raising flour plus eggs.
3. Easier than either a cake or shortcrust pastry to make and will get you lots of compliments, if you're fishing.
4. Experiment with the fruit filling: replace apples with stewed quinces, or pears cooked in red wine...

Nutmeg

Nutmeg is a seed from a tree, that is finely grated or ground to create a spice.. and then there's Mace.. which we'll get to later.

As a teenager I would often look at the whole nutmegs in my mother's pantry and wonder at the rumors of nutmeg being a narcotic.. I just couldn't see it. Thirty years on and the internet can provide me with all the information I need to confirm these rumours. Yes, it can cause hallucinations if you eat a lot of it (a substance called myristicin).. but also some other symptoms such as vomiting etc.. and apparently takes a while to work. This is all hearsay and internet research.....

In terms of cooking, I am a big fan of nutmeg in both savory and sweet dishes. For savory dishes I use nutmeg in besciamel sauce, in the filling for chicken tortellini, pumpkin soup, but my favorite dish is slowed cooked borlotti beans with nutmeg and prosciutto. My favorite sweet dish is an adaptation of the recipe for a Persian Love Cake, found in the September 2008 issue of Gourmet Traveller.

For these recipes, you will need to go to early August, 2010.

Just to finish off: Mace versus Nutmeg. Yes, they are so similar you could almost, I say almost, interchange their use. I used to think Mace was the cheaper version of Nutmeg, but not necessarily so. Nutmeg is the seed, and Mace comes from the covering of the fruit. For further info, this site is well worth a visit:

http://www.moscowfood.coop/archive/nutmeg.html

Home Made Pasta

Why would you bother, one might ask? Well, there's a couple of reasons:
1. I love pasta. I could eat it every night if it weren't for the fact that it is made of one major ingredient: processed white flour, and despite the spray on nutrients and 'enrichments' , I am unconvinced that a diet of white processed flour will lead to anything but.. dare I say.... misery. Now, we eat spelt pasta and even kamut pasta, and they're OK. But they're not really pasta. So, one solution is home made pasta. Sure, it's still processed white flour, but with the added nutritional value of eggs... lovely, free range eggs.
2. Now, with school holidays coming on quickly, home made pasta is also a great form of entertainment for two, possibly three children. Do not try any more than three! Of course, they will need to be supervised to stop little fingers getting squashed in pasta machine rollers... but generally, a great activity leading to a great meal.
3. It's not that hard or time consuming, and tastes heaps better.

So, if I haven't convinced you, I'm going to give you a very simple recipe (below) with some tips included. If you happen to have a red or other coloured Kitchen Aid, this recipe is even easier.

Ingredients:
1 cup of flour for every person
1 egg for every person
Olive oil - 1 tablespoon per 2 people
salt
water

Utenstils:
Pasta machine (I prefer the Imperia brand)
Saucepans etc.

Method (without Kitchen Aid):
1. In a bowl or on a flat floured surface, mound flour and create a well in the centre.
2. Break in eggs and pour olive oil and 1 tablespoon of water.
3. Gather ingredients together to form a stiff dough. (You may need to add more water.)
4. Knead vigorously until the dough is smooth.
5. Cover with plastic film and place in refrigerator for at least a half hour.
(If you have a kitchen aid, place all ingredients together, and with dough hook, knead until smooth.)
6. Take dough out of refrigerator and knead for a few minutes.
7. Cut dough into pieces around the size of a large egg. Keep pieces you aren't using under plastic wrap to stop them drying out (particularly in Central Australia.)
8. Flatten the piece of dough with a rolling pin or with your hands. Flour well.
9. Roll through the widest setting on the past machine, then onto a middle setting. Dust with flour, fold in two and start again with the same piece of pastry. Continue to do this (kneading), until the pasta sheet is very smooth without any lumps or imperfections.

At this point you have a couple of options as follows:
Lasagne: you will need to cut the sheets up.
Cannelloni: roll up your filling like a crepe.
Papardelle: roll up the pasta sheet and cut through so you get ribbons of around 2.5cm wide.
Fettuccine: As above but cut thinner, or use a fettucine cutter on your pasta attachment.

Gremolata

Gremolata is sprinkled over Osso Bucco, but can also be used on risotto or pasta to give an amazing added flavour.

Ingredients
One bunch of flat leaf parsley, finely chopped (not ground to paste in food processor)
Finely grated rind of one lemon
2-3 cloves organic garlic, crushed in garlic press
1/4 cup Finely grated parmesan cheese

Method
Mix all ingredients together.

Ossobuco alla milanese

The following recipe is adapted from the Italian Foods of the World Cookbook.
Ingredients:
4 pieces of veal shank or knuckle
olive oil
1-2 onions (depending on size)
1 stick celery
1-2 carrots depending on size
chopped garlic
olive oil
seasoned flour
tin tomatoes
tomato puree
1/2 cup white wine or verjuice
stock or water (I use Braggs all-purpose seasoning)
bay leave
rosemary
salt and pepper


Tools:
One heavy pot with lid. I use a french cast iron enamel pot.
Fry pan

Method:
1. Pour olive oil into pot and place on medium to low heat.
2. Add onions and garlic and good for 5 to 10 minutes.

3. Add carrots and celery and continue to slow cook in olive oil until onions are transparent.

4. Coat shanks in flour.


5. Fry each piece in olive oil until brown and place over onion mixture.

6. Drain off any oil from the frying pan and pour in white wine or verjuice and reduce. Add to pot with onions and veal. Stir in tomatoes, stock and herbs. The liquid should come up to around half the pot.
7. Place a lid on the pot and cook in a medium to slow oven for around 1 hour 15 mins to 1 hour 30 minutes.
8. Sprinkle the top with gremolata (see recipe) and serve with plain or saffron risotto.
9. Season to taste.

Veal Shanks or possibly Knuckles

As I child I would throw my meat out the window while no-one was looking, so I'm not the biggest meat eater around, but I'm not a vegetarian. I love bacon, prosciutto, sausages, but often wish I could come to terms with the fact that I'm eating the flesh of another animal, rather than push such information in the recesses of the my mind to bubble away.
I read a novel recently called "the school of essential ingredients", and there is a lovely section about the compassionate killing of animals or beasts that you are about to cook with. And of course, the film "Avatar" deals with this in a small way. There are some new movements amongst meat producers for producing meat products of animals that have led full-lives and have been killed in a compassionate way. Similarly there is an increase of consumers who are choosing to eat humanely raised meat. Kangaroo is becoming increasing popular, and in central Australia we also have the choice of camel. I have no doubt that consumers would be prepared to pay the extra cost of such products. Check out this article "Why vegetarians are eating Meat" for further info and insight into the subject at http://www.foodandwine.com/articles/why-vegetarians-are-eating-meat.

Where I am heading? Osso Bucco... or Ososobucco Milanese, translated as braised veal shanks or knuckles. (Are they the same?)

Cooking Osso Bucco entails a major acceptance that you are eating an animal, unlike the list of processed meat products above. Now, if this isn't a problem for you, then Osso Bucco must be one of the ultimate hearty winter meals. I must admit to have been a little confused on this Osso Bucco journey, believing at some point that Osso Bucco was made from oxtail. In fact, I have inadvertently made it from oxtail, and it's not great. Perhaps the confusion is due to our butchers and supermarkets labeling products "Osso Bucco", rather than veal shanks or knuckles. Thank you, but you've possibly added to my confusion.
Recipes for oxtail and Osso Bucco are similar, but veal shanks do not have as much connective tissue as oxtail. All these "cuts" involve a major acceptance that one is cooking with the appendage of an animal: tail.. leg... Yes, I have some issues here, and I only wished I loved kangaroo meat, because I think Osso Bucco made with kangaroo tail is worth a try. However, this is one where I push my issues aside, albeit temporarily.

Osso Bucco is a slow cooked meal, where the flavour comes as much from the bones and marrow as from the meat. It has taken me many years to perfect this dish and the success lies with the quality of the meat. Don't buy substandard shanks.

The traditional Osso Bucco or ossobuco is from Milan, capital of Lombardy.

Rhubarb Upside Down Tart

Ingredients
200 gms flour
100 gms unsalted butter
pinch salt
1/2 cup iced water with a squeeze of lemon juice
1 bunch rhubarb
1 cup castor sugar
1/3 cup water
Extra caster sugar
Cinnamon
Butter to grease dish


Utensils
Square or rectangular pyrex or similar baking dish.
Rolling pin etc..

Method

1. Put salt and flour in bowl.
2. Rub in butter with fingertips until mixture resembles fine breadcrumbs. (Alternatively put flour, salt and butter in food processor and process. Put mixture into bowl
3. Create well in centre of mixture and pour in small quantity of iced water.
4. Pull mixture together and knead lightly, and not for long. *
   
5. Put in plastic wrap and place in refrigerator.
6. Grease cooking dish with butter.
   
7. Combine sugar and water is small saucepan and place over medium heat.
8. Continue to boil until mixture turns a brown caramel colour.
9. Pour into baking dish, covering the surface evenly. (Being careful as mixture is very hot.)
10. Wash and cut up rhubarb into 4cm pieces.
11. Place side by side in cooking dish on top of caramel.
12. After first layer sprinkle with castor sugar and cinnamon.
13. Place second layer.
14. Take pastry mixture out of freezer and place between two pies of plastic roll.
15. Roll out until mixture is about 2-3 mm thick.
16. Place over rhubarb and trim, making sure you leave enough pastry at edges as it will shrink.
17. Place in oven (160 degrees) and cook for between 30 and 40 minutes.
18. Allow to cool for a few minutes before tipping out onto square or rectangular serving dish. (You may want to pour off excess liquid and use this for serving.)
19. Cut into squares and serve with fresh cream.
    

* Note: It is vital that not too much water is added, also do not over-knead mixture. You do not want to develop gluten in this type of pastry.

Rhubarb

I see a good bunch of rhubarb and I must have it. Why this is the case I don't know as I am still to discover a rhubarb recipe that I want to return to.
My mother never cooked with rhubarb (nor parsnip, turnips or chokos) and I was 10 years old before I ever tried it... and I loved it. My mother stood firm in her disregard for rhubarb.
Still, I have problems with this fruit or is it a vegetable. Apart from the fact that its leaves are poisonous, the other problem with rhubarb is its texture: that sort of stringy nothingness. I must admit to loving the colour and sourness, but is there anything else to rhubarb other than rhubarb crumble, rhubarb muffins or rhubarb on your porridge.
Then last Saturday I found found a recipe for a Rhubarb Tarte Tatin at http://www.fifi.com.au/recipe/recipes/776/issue-33/. And it was so good and so easy that I'm going to cook it again tomorrow night, and take some photos this time..
I have adapted the recipe a little but before I go on, a bit of background to the Tarte Tatin. Tarte Tatin is a ubiquitous French dessert that is on the menu of almost every French restaurant. The story goes that the Tatin sisters discovered the recipe after accidentally burning (caramelising) apples. Also known as caramelised upside down apple tart. Fantastic when you get it right!

What to look for in rhubarb?
Straight, fresh looking stalks and check out the ends. This is a good indicator of the age of the fruit. I always assume that the redder stalks are sweeter than the green, and yes, I still string the larger greener stalks.

For more info, check out this website: http://localfoods.about.com/od/spring/tp/All-About-Rhubarb.htm
Recipe up next.

Since writing this article, I have had several discussions with friends about rhubarb. One friends uses rhubarb to add tartness to curries or other meat dishes. Must try it.

The following links have also been suggested: Check out the Salad of Blood Orange, Beetroot and Rhubarb
http://www.foodshow.co.nz/index.cfm/Recipes/Tetsuya_Wakuda/Salad_of_Blood_Orange__Beetroot_and_Rhubarb
http://www.nordljus.co.uk/en/rhubarb-and-custard
http://www.tetsuyas.com/page/menu.html