July is National Horseradish Month

July is national horseradish month. Horseradish is native to eastern Europe but grows very well here in the United States. Both the leaves and root are edible. The leaves are used in salads, but it is prized for its root. Horseradish is a member of the mustard family and the roots have a spicy, pungent bite. They are usually grated or ground. When grated or ground, the roots release their volatile oils. This gives horseradish its characteristic bite.

Bottled (prepared) horseradish is ground and usually mixed with vinegar. Vinegar stops the reaction and stabilizes its flavor. If vinegar is added immediately after it is crushed, it will give a milder finished product. Processors may also add sugar, salt or other ingredients like beet juice. If you have seen red horseradish, it is the beet juice that gives it its color.

Historically horseradish has been used as far back as 1500 BC. It was rubbed on the lower back to alleviate pain and the early Greeks thought of it as an aphrodisiac. It has also used to help expel mucus from the lungs, to treat food poisoning, scurvy, tuberculosis and colic. It has long been one of the five bitter herbs used in the Jewish Passover.

The odd sounding name is believed to come from a mispronunciation. The German name meerrettich (meaning sea radish since it grows near the sea) was mispronounced by English speakers to meerraidsh. Meer is similar to mare which then was changed to horse. Radish comes from the Latin word for root, radix.

Horseradish goes really well with roast beef and ham. Remember it next time you are making yourself a sandwich. It adds a great kick to deviled eggs, artichoke dip and salmon rollups. July meets grilling, so think about horseradish when you fire up the grill. It goes great with burgers (add a teaspoon or two to the ground meat before shaping the patties), marinade for steaks, brushed on salmon or other oily fish. It also goes great in Bloody Marys and adds a kick to your Margaritas.

Enjoy horseradish this month!

Don't Cry Over Spilled Milk Day

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Today, February 11 is Don't Cry Over Spilled Milk Day.

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So remember that every once in awhile milk spills, things happen. Try to remain optimistic, think happy thoughts, be happy with yourself and the things around you. Things do not have to be perfect and it is okay if they are not.

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Spill some milk!

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Homemade Chocolate Milkshake

Makes 1 - 2 servings

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1 or 2 scoops of ice cream, vanilla or chocolate for extra chocolatey shake

1/2 cup milk

1 teaspoon vanilla extract

3 - 4 Tablespoon chocolate syrup

Garnish with whipped topping and candy sprinkles or chocolate chips (optional)

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Add the ice cream, milk, vanilla extract and chocolate syrup to the blender. Blend until smooth. You don't need to measure the ingredients, you can just eyeball the receipe (remember today is the day to let go!).

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Pour the milkshake into one or two glasses. Top with whipped cream if you like and garnish with sprinkles. Enjoy!

Today Marks the 75th Anniversary

It is merely coincidence that my last two posts are alcohol related, I swear this is not signifying a problem or this time of year does not drive me to drinking :)

On December 5, 1933, 75 years ago today, Congress ratified the 21st Amendment of the United States Constitution. This officially ended the almost 14 year of Prohibition, which began with the 18th Amendment signed on January 16, 1919.

Amendment 21: Amendment 18 Repealed
Section 1. The eighteenth article of amendment to the Constitution of the United States is hereby repealed.
Section 2. The transportation or importation into any State, Territory, or
possession of the United States for delivery or use there in of intoxicating liquors, in violation of the laws thereof, is hereby prohibited.
Section 3. This article shall be inoperative unless it shall have been ratified as an amendment to the Constitution by conventions in the several States, as provided in the Constitution, within seven years from the date of the submission hereof to the States by the Congress.

There are several factors which led to the repeal of the 18th Amendment. The most important probably being that organized crime rose dramatically during Prohibition. One of Franklin Delano Roosevelt’s top platforms when running for President was to repeal of Prohibition.

At 7 pm on December 5, 1933, FDR officially legalized alcohol. An hour later, whiskey was delivered to his hotel room in New Orleans.

In the words of President Roosevelt, “What America needs now is a drink”. Raise a glass today and have a great weekend.

Beaujolais Nouveau

One minute after midnight on the third Thursday of November, the Beaujolais Nouveau is released. If you have not yet picked up a bottle, I would recommend it. I enjoy looking forward to the annual release. The bottles are inexpensive (I have been paying around $10.50/bottle) and are available throughout town.

Beaujolais Nouveau [BOH-zho-LAY noo-VOH] is a red wine, which is made from gamay grapes. It is produced in the Beaujolais region of France. This year the weather was ideal during the harvest, so the grapes ripened evenly and have a good balance of flavors. The grapes are harvested by hand, it is the law. The Beaujolais is meant to have a short aging process.

It is a fruity, mild red. The gamay grape has a thinner skin than most other types of grapes and the result is a lower tannin level. It is meant to be served slightly chilled (about 55°F) to bring out its fruity notes. It goes well with Thanksgiving dinner and it is no coincidence it is released one week prior to our beloved American holiday. It also goes well with spicy dishes.

I hope you had a fabulous Thanksgiving weekend.

Fall Class Schedule

A preview of the Fall classes I will be teaching:
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Exploring Caribbean Cuisine



Tuesday, September 25 - 1 session

Looking for a way to spice up your life? How about trying the exotic tastes of the Caribbean and Jamaica? Join Chef Jen as she prepares easy Caribbean recipes with ingredients purchased locally. In this demonstration style course, you will receive an introduction to Caribbean cooking, taste creations made right before your eyes, while learning tips and tricks in the kitchen.

Through Delta Township
to register call (517) 323-8555 or visit http://www.deltami.gov/parks/classes/


Soups and Stews



Tuesdays, October 9 and October 16 - 2 Sessions

On those chilly fall days, nothing hits the spot and warms the soul like a hot cup of soup or a hearty bowl of stew. Soups and stews are easy to make, can be very healthy, and can make good use of ingredients you have on hand. In this demonstration-style course, Chef Jen Riebow will teach you the basics of soups and stews. One session will be devoted to soups, one to stews. You will have an opportunity to sample Chef Riebow’s recipes.

Through MSU's Evening College
to register call (517) 355-4562 or visit http://www.msualum.com/evecoll/

Cooking with Beer: Ales, Lagers and Stouts

Wednesday, November 15 - 1 session

Beer comes in many styles and flavors, from dark stouts to light pilsners. Differing varieties can be used to enhance foods in diverse ways – from tenderizing meat in a beer marinade to serving as the main ingredient in beer cheese soup to just giving a dish, such as a hearty stew, that extra punch. In this hands-on course, we will make several items all showcasing beer. You will be invited to sample all the recipes made in class and will take home many recipes, tips, ideas and resources for incorporating beer into your culinary repertoire.

Through Delta Township
to register call (517) 323-8555 or visit http://www.deltami.gov/parks/classes/

National Root Beer Float Day

Ah! A nice cold root beer float. Velvety, chocolaty, a perfect refreshment on a hot summer day. Nothing more than a few scoops of vanilla ice cream in a frosty mug and topped off with your favorite root beer, this treat has been popular for over a hundred years.

It is thought that the root beer float was invented by Frank J. Wisner in the late 1800’s. While relaxing one evening, looking out at the full moon rising over the darkened Cow Mountains, he was inspired to float a scoop of ice cream on top of his root beer. His concoction was called a Black Cow. Today a black cow refers to a float made with cola instead of root beer. A Boston cooler is made with ginger ale (Vernors in Michigan of course) over vanilla ice cream.

We could not have a root beer float with the root beer. There are over two thousand root beer brands today. According to www.root-beer.org, “Root Beer is a sweetened, carbonated beverage originally made using the root of a sassafras plant (or the bark of a sassafras tree), with sassafras as the primary flavor. In addition to sassafras flavor, root beer often has other flavorings, including anise, burdock, cinnamon, dandelion, ginger, juniper, spikenard / sarsaparilla, vanilla, wintergreen, and / or yellow dock and sweetened with aspartame, corn syrup, honey, maple syrup, molasses, and, most commonly sugar.”

Sassafras plant and bark are natural foaming agents, so they give root beer its characteristic foamy head. It is the original ingredient Charles Hires used when he first publicly introduced Hires Root Beer back in the 1876. It is said that Charles, a pharmacist in Philadelphia, had sampled some teas made with barks while vacationing in New Jersey. He enjoyed the teas so much, he begin experimenting with barks and roots upon his return. Sassafras was the key ingredient of his root beer.

Try placing a plate under your mug to help catch any spill over. You can add whipped cream and a maraschino cherry on top to add a touch of decadence. Or for an adult version, add a shot of root beer schnapps to your float. Some people add chocolate syrup to their float. And for those of you who think this is just too much work, you can now buy root beer float ice cream (vanilla ice cream with ripples of root beer sherbet).

Enjoy a frosty, frothy, foamy mug today!