Archive for February, 2009

12 Food Phrases Explained

Posted on 2009 02, 24 by Chef Tim

12 Food Phrases Explained

I came across this at neatorama.com. – tg

I’d better make a quick disclaimer on this one: sometimes there are many theories as to how a phrase came about. These 12 explanations are just some of the possible origins. We’ve been using some of these phrases for so long that we’ve lost the original meanings, so our explanation of them is based on the the best guesses of linguists and historians. Take the explanations with a grain of salt (haha).

1. “Not worth his salt.” In Roman times, salt was a highly valued commodity used for trading. To say a soldier was not worth his salt was the same as saying he wasn’t worth his salary; he was absolutely worthless. Photo from What’s Cooking America.

2. “Pie in the sky” is actually only half of the phrase – the whole thing is “there’ll be pie in the sky when you die,” and it’s a sarcastic remark that means heaven is a silly notion.

3. Money is sometimes called “dough” or “bread” because money is what puts the bread on the table. By that logic, the two are basically interchangeable.

4. “Egg on your face” may come from the times of Victorian live theater. While we’re most familiar with the fall guy getting a pie in his face, Victorian theater had the embarrassed party getting raw eggs cracked over his head. However, another explanation suggests that people who eat eggs often get yolk all over their faces, which is embarrassing. Photo from DippingEgg.com.

5. “Won’t amount to a hill of beans” (or the like) comes from the practice of planting bean seeds in clumps in a mound of soil (the hill). This is a very small hill indeed, so saying you won’t amount to a hill of beans is pretty insulting.

6. “Apple of my eye” is thought to have originated from an old English idea that the pupil of the eye was solid, like an apple. So the “apple of my eye” is the pupil of my eye. I guess that sort of poetically means what catches my attention most.

7. “Cool as a cucumber” exists because the high water content of a cucumber keeps them pretty cold. Lettuce and celery both have high water contents as well, but I guess “cool as lettuce” doesn’t have the same ring to it. Photo from FoodMomiac.

8. “Cream of the crop” is because if you have a pail of freshly-squeezed milk, the cream will rise to the top of the pail because of the high fat content. Since cream is so rich and delicious, it’s considered the best – so if you’re the cream of the crop, you’re obviously the best!

9. “Top banana” and “Second banana” probably come from the same place. The term comes from the early 1900s vaudeville days, and may have come from comedian Frank Lebowitz, who used bananas in his act.

10. “The greatest thing since sliced bread” is pretty self-explanatory – how great is it to just pull out a couple of pieces of bread and not have to be bothered with getting out a knife and trying to cut even slices without hacking up the loaf? It’s hard to believe, but pre-sliced bread actually wasn’t really a practice until 1928 and wasn’t marketed until 1930 by Wonder Bread.

11. “Cut the mustard” has always seemed pretty strange to me, but it actually makes sense: it means to be up to a challenge. And if you think about it, cutting mustard? Pretty difficult. Photo from English Shop.

12. “Dollars to doughnuts” means “most assuredly,” which I explain because I’m not sure how common it is. I use it, but I don’t know if it’s weird midwest slang or what. An example would be, “Dollars to doughnuts, Heath Ledger is going to win the Best Supporting Actor Oscar.” Anyway, it comes from the fact that if you’re willing to bet dollars to something that’s essentially worthless (although Homer Simpson would probably argue with you), you must be pretty sure that you’re right. Variations include dollars to buttons, cobwebs and dumplings.

Molten Chocolate Cupcakes

Posted on 2009 02, 21 by Dirty Martini

Yield: About 12 cupcakes
Oven: 350 deg.

¾ cup (12 oz. or 1 ½sticks) unsalted butter
8 oz. 70% cocoa (or higher) chocolate
3 large eggs plus 3 large egg yolks
1/3 cup of granulated sugar
3 T flour
Pinch of salt

Method:
In the top of a double boiler set over simmering water melt the butter and the chocolate. After they have
melted, gently mix the butter and chocolate until well combined.

Meanwhile in a medium mixing bowl blend together the eggs, yolks, sugar, flour and the pinch of salt. Add
the butter and chocolate mixture to the bowl.

Spray the cupcake tin (see note below) with cooking oil and fill each cup about half full with the egg and
chocolate mixture. Bake for about 10 to 15 minutes. The edges should be cooked but the center of each
cupcake should be smooth and shiny. Let the cupcakes cool for about 10 minutes then using a small knife,
cut around the each. Place a greased cookie sheet over the cupcake tin and invert. With any luck, the
cupcakes will fall out onto the cookie sheet. If not, they can be coaxed out with the small knife.

Chef’s notes:
The cupcake tin I use for this recipe has cups that measure about 2 ¾ inches in diameter at the top and a
depth of about 1 1/8 inches deep. The volume of each cup is about 2 2/3 fl. oz.

To finish the dish, I like to put each cupcake in the middle of a small plate and garnish with chocolate syrup
(or ganache), fresh raspberries and some cocoa powder. Enjoy!

Lentil Soup with Bacon and Elk

Posted on 2009 02, 02 by Chef Tim

lentil_soup_with_elk_and_bacon

Yield: About 4 qt

2 pounds of elk meat such as round steak or “stew meat”
1 pound lentils
1 large bay leaf
12 oz. of smoked bacon
1 medium onion
2 medium carrots, minced
4 small celery ribs, minced
3 cloves garlic, minced
3 qt. beef stock
2 large red bell peppers
2 T rubbed sage
2T Sherry vinegar
1T New Mexico chili powder
1 cup dry red wine
2t crushed black pepper and Kosher salt

Method:
Pick through the lentils removing any small stones or other contaminants.
Put the lentils in a large soup pot add 1 ½ qt of water, 1 ½ qt of beef stock, sage and the bay leaf then bring to a boil. Reduce the heat to a slow simmer until the lentils are soft.
In a large pan sauté the bacon until well browned then remove the bacon from the pan leaving behind the fat.
In the reserved fat sauté the vegetables until soft (about five minutes over medium heat) then add the veggies to the lentils and stock
Add enough additional stock to cover.
Cut the elk into ½ inch cubes, season well with salt and pepper and sauté until brown then add to the soup pot. Deglaze the sauté pan with the red wine, boil for a minute or two and add to the pot.
Flame roast the red peppers, peel, deseed, cut into ¼ in dice, and then add to the pot.
Thin the soup to the desired consistency with additional beef stock.
Season with the vinegar, black pepper and the New Mexico chili powder.
Add salt to taste.

Chef’s notes:
The better bacon you use, the better the end product will be. Nueskes’ apple wood smoked bacon is a great choice. Beef or pork can be substituted for the elk and though the soup will not be the same, it will still be quite good.
I like to add a small amount (1t) of ground chipotle chili powder. In this soup I’m looking for a smoky and just a little bit a spice. The chipotle is a dried and smoked jalapeno but is quite fiery so use caution with this. Sherry vinegar adds interest and nuance to the soup. Enjoy!