Accomplishment As Artwork

Remnants of dried peas were found in Egyptian tombs. Hot pea soup was sold by Athenian vendors to passersby. The Romans served them with poultry or meat and vegetables added to them. In the middle ages, peas were a main staple food that kept the peasants well-fed during the harsh winter months. The Chinese grew pea pods and ate them fresh. The old Anglo-Saxon word pease was later changed to pea in modern English.The French court of Louis XIV were fond of petit pois,or baby peas that were too expensive for the common Frenchman.

In America, peas were canned during the nineteen twenties and then frozen with the invention of the refrigerator in the nineteen-thirties. Bowls of the hot peas were placed on dinner tables across the country alongside pork chops, mashed potatoes and gravy. On Sundays, frozen peas were creamed and served as a side dish to accompany a large roasted hen. Later, cold pea salads appeared on buffet tables everywhere.

As women entered the work force and spent less time in the kitchen faster ways of cooking peas became important. One cup of peas has as much protein as a whole egg or a tablespoon of peanut butter but with lower grams of fat.

Who would not love a hot bowl of pea soup anytime of the year and then topped with a few garlic croutons.

Hot Pea Soup

4-slices thick cut bacon
1-lb.bag of dry split peas
1-can roasted chicken broth with roasted garlic
4-fresh carrots, peeled and cut into quarters
1-medium onion, chopped
2-stalks celery, chopped

Directions: Into a large soup pot or a dutch oven, fry the bacon until done.Sauté the onions and the celery with the bacon and the bacon grease until the vegetables are wilted. Add the dry peas and the garlic chicken broth. Cover the ingredients with cold water. Cook on medium-low and when the soup is half-way done add the raw carrots. Continue cooking until the peas are done adding water to desired thickness. Pour into soup bowls and top with garlic croutons.

During the nineteen-fifties, neighborhood women were always sharing recipes with each other.The recipe below is from two women living next door to each other and both named Mary. Their lives were busy caring for their children,doing endless housework and greeting their husbands coming home tired and hungry from a long day’s work.

Five Minute Cooked Peas
(Serves 4)

2-cans canned peas with liquid
teaspoon garlic powder

Directions Drain the liquid from the peas into a saucepan
and add the garlic powder. Simmer the mixture on medium-low for three minutes. Add the peas cover and cook for five minutes After they are done add a few cubes of butter for more flavor.

Alice a mother of four and a grandmother of six was famous for her creamed peas.On Sunday, she served them on a sideboard with a large roasted hen, mashed potatoes, gravy and homemade dinner rolls.

Creamed Frozen Peas
(Serves 4)

2-8oz cartons frozen peas
1-Tablespoon flour
cup milk
salt and pepper to taste
2-3-cubes of butter

Directions: Into a saucepan boil the peas in boiling water until they are tender.In a large skillet combine the flour and the milk stirring them together until they become like thick gravy. Season the mixture with salt and pepper then drain the cooked peas, add them to the creamed mixture and then stir them until the peas are covered with the creamed mixture. Add the butter for more flavor.

How could anyone not remember those mounds of cold pea salads that had become a favorite side dish for dinner parties or holiday gatherings everywhere.

Cold Pea Salad
(Serves 4)

4-8 oz.-cartons frozen peas
1-small jar pearl onions
1-boiled egg, sliced
2-cups mayonnaise
2-stalks celery, finely chopped
salt and pepper to taste

Directions:Thaw the frozen peas until they are room temperature. Drain the liquid from the pearl onions Combine the thawed peas, the pearl onions, the sliced boiled egg, the celery, the mayonnaise, then season with salt and pepper.Mix the ingredients together until they are well combined. Serve chilled

During the nineteen-seventies, an American couple vacationing in Paris attended some cooking classes at the Cordon Bleu. They had fallen in love with a recipe for a hot pea salad.

Hot Pea Salad
(Serves 2)
4-slices thick cut bacon
2-8 oz. cartons frozen peas
1-tablespoon olive oil
2 to 3 heads leaf lettuce
3-4 cloves garlic
Salt & pepper to taste
1-tsp red wine vinegar
garlic croutons

Directions: Cook the bacon slices removing them after they are done.Add the garlic cloves to the bacon grease and sauté them for a few minutes. Add the lettuce leaves and sauté until they are wilted. Add the peas and mix with the garlic and lettuce. After the peas are tender season the ingredients with some salt and pepper. Chop the bacon and add it to the cooked ingredients. Mix the one tablespoon olive oil and one teaspoon red wine
vinegar,pour on the cooked ingredients and then lightly toss the salad. Add some garlic croutons for texture.

An interesting ending to A.Pease Journey is a Thai recipe from www.yummytaste.com for a Steamed Butterfly Pea Cake

Steamed Butterfly Pea Cake
(Serves 2)

1-cup rice flour
1-Tlb arrowroot starch
3/4-cup sugar
1-cup butterfly pea water(jasmine flavored water for an aromatic sent)
3/4 cup water

Topping

1-1/2 cups coconut cream
5-Tablespoons rice flour
-teaspoon mung bean flour
1-1/2-Tablespoons sugar
1-1/2 teaspoon salt

Directions: To make the mini golden drops; separate egg yolk from the egg white, discarding All the membrane part of the yolk. Beat the yolk lightly. Boil sugar and water to make syrup.

When the syrup comes to the boil and all the sugar has dissolved, strain and bring back to boil until the syrup thickens. Pour the beaten egg yolk into a funnel, and drop into the boiling syrup. Boil for a few minutes or until done, then transfer to soak in the cold syrup.To make the violet mixture: mix sugar and water, boil until the sugar has dissolved, strain and set aside. Mix the rice flour, arrowroot starch and butterfly pea water (jasmine-flavored water)Together, stir for 15 minutes. Add the syrup and stir well. Let stand for one hour.Heat empty porcelain cups until very hot. Fill the cups with the violet mixture. Close the lid and steam for five minutes or until done. Remove from heat.

To make the topping: mix the coconut cream, rice flour, mung bean flour, sugar and salt together. Place over medium heat. Allow to cool slightly, then spoon over the violet mixture and decorate with some mini golden drops.

Cooking since the age of fifteen, the author has always experimented with recipes to the delight of her family and friends.

Turkey Gravy Secrets Revealed

To make the best tasting turkey gravy you need three things;
well-seasoned fat, flour, and a good rich broth. For each cup of
finished gravy you will need one tablespoon of fat, one
tablespoon of flour and 1 cup of broth.

Start by making up some rich turkey broth. You can use the
turkey neck, heart, gizzard or other parts usually found packed
inside the turkey cavity. Add some minced onion, diced celery
and 1/2 teaspoon salt in enough water to cover, simmer until
vegetables are tender. Dice the turkey liver, add to the broth
and simmer for about 15 minutes.

You can use the turkey bones if you like. The turkey bones yield
much more broth, just add more onions and celery to the pan. You
will have to carve the turkey ahead of time, which means no
whole roasted turkey sitting on the dinner table waiting to be
carved by the host or hostess. Make sure you use the drippings
from the roasting pan, as grandpa always said “that’s the
goodies”, just after you’ve removed the cooked turkey and
roasting rack from the roasting pan. Strain poultry drippings
through a sieve into a 4-cup glass measuring cup.

Add 3 tablespoons of corn oil to the bottom of the roasting pan.
Stir around to get out the brown bits that have baked on. Add to
your turkey drippings. “Wash” the roasting pan out with the
turkey broth if it’s made or add water your going to use in the
broth if you haven’t made it yet. The trick is to know how many
cups of broth you have and if you have enough fat. Remember you
will need one tablespoon of fat, one tablespoon of flour and 1
cup of broth for each cup of finished gravy.

If you are light on broth you can add some canned chicken broth.
If you are light on fat you can add a small amount of corn oil.
You can save the rest of your broth for storing and reheating
the turkey.

Here are a few more tips to making great tasting gravy:

First take the measured fat and combine with the proper amount
of measured flour in a medium saucepan. Make sure you have
covered all the flour with fat and blended it well. Place on
burner. Slowly bring the flour and fat mixture to a simmer until
it begins to smell slightly salty. It will be bubbly; the color
will be a light brown.

Next remove pan from burner; whisk in all the measured liquids.
Finally return the pan to the burner, again, slowly bring this
to a simmer.

Remember you already cooked the flour in the fat so all you need
to do now is stir this until it thickens up to your liking. You
can let it stay sort of thin or let it cook out until it is
thicker than your Mashed potatoes. The choice is yours.

Who doesn’t enjoy waking up to a fresh pot of brewed coffee? With so many different flavors, it can be hard to figure out which are the best ones out there. It is definitely a subjective matter. You should try different varieties to see what appeals to your tastebuds. Try to make your own choices about the best options in coffee flavors.

According to our research from a variety of sources, here are some other most popular coffee flavors:

* Chocolate. Believe it or not, people love their chocolate. Now, this could be a bit of dark or even white chocolate that is added. It can be sweet or bitter. The smooth texture that it adds to the coffee is always a draw in for many.

* French Vanilla. This creamy blend of vanilla and cream is perfect for a luxury coffee drink. You’ll find them in all sorts of types. Being one of the most popular options out there, you can find it quite easily to sample.

* Love That Espresso. Yes, especially if you are from Europe, you know the value of a good cup of coffee. In Italy, ordering a cup of coffee will get you this small cup of very strong, very wonderful flavor.

* Go For The Nut. Hazelnut is another one of the wonderful blends of coffee that coffee drinkers are after. When it comes to tasting like a nut, you won’t get much of that here. But, you will get an even taste, one that is not too bitter, yet not too sweet either.

* Amaretto. This type of coffee is sure to give you a little zing. That’s because it is made to taste like the Italian liquor. Most times you will find it called Almond Amaretto.

* Dark Roast It Has To Be Here! There is just something amazing about the flavor and after taste of a dark roast coffee. If you haven’t had it, try it.

* Kona Anyone? Kona is a very wonderful coffee that is much unlike other flavors out there. It has an underlying hint of citrus that is just enough to make you say, “What is that wonderful coffee flavor?”

There you have it. You might’ve heard of some of these, and the others must be new to you. You’ll never know what you’re missing out on till you try the others. Have fun.

On http://www.1-stop-coffee.com/ you will find articles about kona coffee online and other ideas, products to make all your coffee dreams a reality.

Most grocery stores carry cans of whipping cream ready to spray onto your favorite desert. Some of these cans even come in chocolate flavor. But, instead of choosing to use canned cream how about whipping your own.

In the dairy case of your local grocery store you will find cartons of Ultra-pasteurized whipping cream, whipping cream, and baker’s cream. Each of these can be whipped up into a delightful topping for deserts.

Ultra-pasteurized whipping cream has been heated to above 280 degrees to extend its shelf life. It is just a bit more temperamental when it comes to whipping.

Whipping cream is more difficult to find in stores but it does whip up easier.

Baker’s cream is an Ultra-pasteurized version that contains vanilla flavoring. This is an excellent choice to top cakes or pies.

Whether using Ultra-pasteurized, whipping, or baker’s cream following a few simple steps will yield delightful results every time.

First chill all ingredients and utensils thoroughly. Place the carton of cream in the coldest location in your refrigerator. Allow it to chill overnight. Place the beaters and a deep narrow bowl in the freezer for 30 minutes before whipping.

Pour the cream into the well chilled bowl and add any additional flavorings at this time. Almond extract, vanilla extract and Kirshwasser cherry flavored brandy are all excellent choices. Add judiciously, the flavorings can easily overtake the cream.

Mix at high speed with a hand mixer until soft peaks form. Take care not to over beat the cream. If the cream begins to separate it is curdling and turning into sweet butter.

About the Author

Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com

Beyond the fame gained as a heavyweight boxer, becoming world champion in 1973 and 1994, George Foreman has become a renown brand for quite a wide range of quality products. In fact, the name has become so famous as a product brand that many of the younger generation have come to know the famous character through the products sold under this brand. Foreman himself admits that he gained more fame and wealth as a product endorser than he thought possible.

The brand sells from electrical products, to clothes, cleaning products, low-fat, grill-compatible products. However, the most notable of this series is the George Foreman Grill produced by US marketers Salton Inc. The company owns trademarks and trademark registrations for the mark GEORGE FOREMAN in the United States and elsewhere for products used for preparing, cooking, serving foods and beverages since 1995.

In 2002, George Foreman concluded an agreement with an entrepreneur to launch a line of meat products and other foods. The company became George Foreman Foods Inc. and was going to cause a whole series of problems. At present, Foreman is fighting to unwind the contract on the grounds that the company introduced products he didn’t approve, such as coffee and old frozen meat products, thus putting Foreman’s image at a risk of being spread too thin.

On the other hand, Salton Inc., filed a complaint against George Foreman Foods Inc. with the WIPO (World Intellectual Property Organisation) Arbitration and Mediation Center on September 24, 2004, on the grounds that the food company’s use of the web domain www.georgeforeman.com breached Salton’s registered trade marks in the name.

While looking at the matter from a holistic point of view, the complaint seems rather well-founded, the company’s use of the domain creating the possibility of “confusion as to the source, sponsorship, affiliation, or endorsement of its web site”, as Salton alleged.

However, WIPO, although admitting that the domain name is identical to the mark in which Salton has rights, agreed that George Foreman Foods did have rights in the disputed domain name. The complaint was denied.

Laura Ciocan writes for http://www.natural-gas-grills.info where you can find articles, buying tips and reviews of popular gas grills.

Please feel free to use this article in your Newsletter or on your website. If you use this article, please include the resource box and send a brief message to let me know where it appeared; lauracio@gmail.com

Serves: 4

Preparation time: 15 minutes

Cooking time: 10 minutes

Calories per serving: 340

Not suitable for freezing

Christmas Recipe Ingredients:

* Plaice fillets, 8 (550 g, 1.25 lb)

* Black Olive Paste, 75 g (5 tbsp)

* Dry white wine, 150 ml (5 fl oz)

* Tomatoes, 1 large or 2 small

* Black olives, 25 g (1 oz)

* Capers, 30 ml (2 tbsp)

* Lemon juice, 60 ml (4 tbsp)

* Lemon rind, half a lemon

* Olive oil, 60 ml (4 tbsp)

* Salt and pepper

Christmas Recipe Instructions:

1. Remove the plaice skin and put black olive paste on the
smoother sode. Roll up.

2. Combine the fish and wine, simmering until cooked (about 10
minutes). Separate the fish from the liquid and keep warm on the
seerving dish.

3. Cut the tomatoes open and remove the seeds. Cut into small
pieces. Slice the black olives finely.

4. Mix the capers, lemon juice, lemon rind, olive oil, salt and
pepper, and the cooked liquid from step 2 (60 ml, 4 tbsp). Add
the tomatoes and olives from step 3. Pour over the fish.

5. Garnish with fried garlic slices and basil leaves.