Swallowtail Farm

Hey lovely listeners/readers!

If you enjoyed hearing about delightful, delicious produce this week on Tasty Jams, then check out Swallowtail Farm's website (linked above) or visit them at the Wednesday downtown farmer's market. You can ask them about their CSA program, how to volunteer, their future livestock programs, or just what you might be able to buy currently. They are lovely, and quite friendly, as are many of the producers at that market.

I'd encourage everyone to ask more questions about your food, and if the producers are unwilling or unable to answer those questions.... rethink who you buy your food from!

Onions & Garlic,

Zambria

Baking Substitutions

Sometimes, we don't have things in our kitchens. Maybe we should, but for that last minute recipe or when we're really poor... these substitutions come in real handy!

1 cup Buttermilk = 1 cup milk & 1 tbsp vinegar (use a regular white vinegar unless you want to change the taste!)

Allspice = 1/2 cinnamon & 1/2 cloves

Pumpkin pie spice = 1/2 cinnamon, 1/4 ginger, 1/8 of both cloves and nutmeg (I tend heavier on the nutmeg)

Raisins = dried cranberries OR prunes OR apricots (chopped) OR chocolate chips OR etc etc etc. Pick whatever you like and might compliment your other ingredients!

1 cup Cinnamon Sugar = 1 cup sugar & 1 tsp cinnamon

1 tbsp Cornstarch = 2 tbsp flour

The Long Awaited Meatloaf Cake

We promised this in perhaps the very first episode of Tasty Jams, and here at last. Feast your eyes on the Meatloaf Cake....

Use any type of meatloaf recipe you like and decorate as desired!

Today!

Tune in to our show! This week, we'll be discussing french food.

French cuisine has had perhaps the biggest impact on our modern way of cooking and thinking about food. It is considered the fanciest, tastiest and most buttery cuisine.

Point being, we like it.

Listen in today, when we'll have a genuine French Guy in studio. We will eat beignets and cheese, discuss the glory that is french cooking, and hopefully coerce some secret family recipes out of him!

1-3pm EST, growradio.org

Food politics, eating bugs and huge bowls of hummus

This article, from foreignpolicy.com, covers just a few of the important international food issues which we need concern ourselves with.

Speaking of chocolate just last Sunday, page two of this article shows in particular how investors can gain control of a huge portion of a resource, keeping the price low for themselves, while driving up prices and making a huge profit. In the meantime, that means higher prices for customers while the people producing the cocoa beans receive none of the benefit.

Yet another example of why it is important to focus on quality rather than quantity, and work with producers who are transparent and trustworthy.

For happy, and amazingly delicious chocolate, check out: www.armadillochocolates.com

And listen to our interview with chocolatier, Natalie, which aired on 4/24/11.

Bon Bons & Truffles,
Zambria

Rosemary Bread

Aka: Zambria's first attempt at bread.

And it pretty much worked!

Combine these three things:
1 cup warm water
1 package (1/4 oz) yeast
1 tbsp sugar

and wait for the mixture to bubble. Then add:
2 tbsp softened, unsalted butter
1 tsp salt
1 tbsp rosemary
1 tsp itallian seasoning (I used Penzey's Pasta Sprinkle.)

Add 2 cups flour, then add another cup small bits at a time (3 cups flour total).

**Side note about flours**Bread flour is best to use because it has a higher gluten content, which will react more with the yeast, causing it to rise to the greatest degree possible. I used both all-purpose flour and whole-wheat flour, which resulted in tiny but tasty loaves! If you want you can add gluten to your flours, which you can buy anywhere which has a good flour selection. 1/2 to 1 tbsp should do the trick!

Okay, now knead it for 12 minutes, put it in a bowl coated with olive oil and let rise in a warm place for 1 hour.

Punch it down, split into two loaves and place them on the greased tray (or parchment paper) they are to be cooked on. Sprinkle with more rosemary if you please and let rise another hour.

Set oven to 375 degrees and brush with a beaten egg, then bake 15-20 minutes.

Make sure to eat at least some of your bread while its still warm.... with butter.

Herbs & Spices,
Zambria

The Cocktail Episode

We're over our hangovers, so as promised, here are all of the recipes shaken up by our friend Cain.

To make simple syrup, combine equal parts sugar and water and heat until the sugar dissolves. Then don't touch it and let it cool! Done!

Amer Picon is impossible to find in the good old USA, so you can substitute some savory orange bitters.

Enjoy! (of course only if you're over 21....)

Old Fashioned:
2 oz rye whiskey
1 tsp simple syrup
2 dash Angostura bitters

Build over ice, stir, serve in a short tumbler with an orange twist.


Bronx:
1.5 oz gin
3/4 oz sweet vermouth
3/4 oz dry vermouth
3/4 oz orange juice

Shake with ice, serve in a martini glass.


Mother-in-Law:
1.5 oz bourbon whiskey
1 tsp Cointreau (or you can use any type of triple sec)
1 tsp maraschino liqueur
1 tsp simple syrup
2 dash Angostura bitters
2 dash Peychaud's bitters
2 dash Amer Picon

Stir with ice, serve in a martini glass with a lemon twist.


Aviation: Zambria's new favorite cocktail in the world.
2 oz gin
0.5 oz lemon juice
2 tsp maraschino liqueur
1 tsp creme de violette

Stir with ice, serve in a martini glass.


Ward 8:
1.5 oz bourbon whiskey
0.5 oz lemon juice
0.5 oz orange juice
1 tsp grenadine

Shake with ice, serve in a martini glass.


Suffering Bastard: Trixi's new favorite hangover cure.
1 oz lime juice
4 oz ginger ale (the more gingery the better if you like!)
1 dash Angostura bitters
1 oz bourbon whiskey
1 oz gin

Build over ice, serve in a rocks glass.


Pegu:
2 oz gin
1 oz orange curacao
1 tsp lime juice
1 dash Angostura bitters
1 dash orange bitters

Stir with ice, serve in a martini glass.


Brooklyn:
1.5 oz rye whiskey
0.5 oz sweet vermouth
1 dash Amer Picon
1 dash maraschino liqueur

Stir with ice, serve in a martini glass.


Martinez:
1 oz gin
2 oz sweet vermouth
1 dash orange bitters
2 dash maraschino liqueur

Stir with ice, serve in a martini glass with a lemon twist.

Stir and Enjoy,
Zambria