Begin forwarded message:
From: Sybil Slaten<svslaten@gmail.com>Date: August 17, 2013 1:18:51 PM EDTTo: Sybil Slaten<svslaten@gmail.com>
Thursday, January 23, 2014
Fwd:
Thursday, August 11, 2011
Friday, January 1, 2010
Sunday, May 17, 2009
CHAYOTES and PLANTAINS/Cooking Bananas
CHAYOTE (Sechium edule)
Cho-Cho/Christophene/Custard Marrow/Guisquil (wis-kil)
Chayotes and plantains are now available in the produce sections of many supermarkets and specialty fruit stores. If you are unfamiliar with these tropical treasures, I am happy to present them to you. If they are old favorites, here are some background information and new recipes.
There are several varieties of this pear-shaped vegetable. The chayote is native to Mexico but is now also cultivated in most tropical regions.
It is a member of the squash family and contains trailing vines similar to those of the cucumber. The vine produces fruit in a similar fashion on a single long stem. All varieties share a common size and shape, but the skin color ranges from white to bright green with deep ribs. Some chayotes are covered with sharp spikes or thorns. The more common pale green varieties have soft prickles, which are usually removed before they shipped to stores.
The translucent flesh is white to light-green with a flat, cream-colored edible seed.
Due to the high water content and low calorie count, the chayote makes an excellent food for dieters and can be prepared in a variety of ways. Chayotes can be boiled and stuffed with meat or cheese. Cut into small strips, it is especially well suited for stir-frying as it will retain a crisp texture. Steamed and buttered, chayotes also make an excellent side dish. When overcooked they become mushy.
Early British colonists in the Caribbean, longing for a traditional dessert, used chayotes to make a mock apple pie. If left uncooked for an extended period, the chayote will begin to germinate and a sprout will appear.
PLANTAINS/PLĂTANO/BANANE/COOKING BANANA (musa)
Plantains are the largest members of the banana family. They were brought to the Americas from their native India, and have become a staple food in many tropical countries. The large plant, flower and the fruit production are almost identical to that of the banana. The plantain is larger in size but similar in appearance and also becomes golden yellow with black spots when fully ripe.
Green and ripe plantains are used in many dishes. However, unlike the banana, yellow ripe plantains have a light pink flesh and contain more starch and less sugar. They must be cooked and should never be eaten raw, hence the name "cooking banana". Fried ripe plantains make a delicious accompaniment to almost any main dish.
Cho-Cho/Christophene/Custard Marrow/Guisquil (wis-kil)
Chayotes and plantains are now available in the produce sections of many supermarkets and specialty fruit stores. If you are unfamiliar with these tropical treasures, I am happy to present them to you. If they are old favorites, here are some background information and new recipes.
There are several varieties of this pear-shaped vegetable. The chayote is native to Mexico but is now also cultivated in most tropical regions.
It is a member of the squash family and contains trailing vines similar to those of the cucumber. The vine produces fruit in a similar fashion on a single long stem. All varieties share a common size and shape, but the skin color ranges from white to bright green with deep ribs. Some chayotes are covered with sharp spikes or thorns. The more common pale green varieties have soft prickles, which are usually removed before they shipped to stores.
The translucent flesh is white to light-green with a flat, cream-colored edible seed.
Due to the high water content and low calorie count, the chayote makes an excellent food for dieters and can be prepared in a variety of ways. Chayotes can be boiled and stuffed with meat or cheese. Cut into small strips, it is especially well suited for stir-frying as it will retain a crisp texture. Steamed and buttered, chayotes also make an excellent side dish. When overcooked they become mushy.
Early British colonists in the Caribbean, longing for a traditional dessert, used chayotes to make a mock apple pie. If left uncooked for an extended period, the chayote will begin to germinate and a sprout will appear.
PLANTAINS/PLĂTANO/BANANE/COOKING BANANA (musa)
Plantains are the largest members of the banana family. They were brought to the Americas from their native India, and have become a staple food in many tropical countries. The large plant, flower and the fruit production are almost identical to that of the banana. The plantain is larger in size but similar in appearance and also becomes golden yellow with black spots when fully ripe.
Green and ripe plantains are used in many dishes. However, unlike the banana, yellow ripe plantains have a light pink flesh and contain more starch and less sugar. They must be cooked and should never be eaten raw, hence the name "cooking banana". Fried ripe plantains make a delicious accompaniment to almost any main dish.
Monday, April 6, 2009
Happy Birthday to the Webmaster!
From me and my helpers at SybilSlaten.com, we hope you have a good day!
Enjoy it and be well.
Thursday, April 2, 2009
Easter
Easter is a a Christian festival celebrating the resurrection of Jesus Christ. It was affixed by the ancient Council of Nicaea in 325AD to fall on the first Sunday following the first full moon after the Spring Equinox, between March 22 and April 22. Worldwide observances reflect local traditions but generally include church services, street parades, egg hunts, and the exchange of Easter lilies and chocolate bunnies. As is the case with most holidays and celebrations, special foods are an integral part of the Easter festivities.Traditional Easter foods have been associated with the holiday in some form since its inception centuries ago. The exchange of eggs and the involvement of the rabbit predates Easter.
Eggs represent rebirth and springtime. The rabbit was the symbol of the pagan Anglo-Saxon goddess Easter; when the Saxons were converted to Christianity, they incorporated their spring festivals with the Easter celebrations.
There are many other edible historical offerings that grace the Easter tables. Hot cross buns and similar sweet cakes and breads are important Easter foods. Hot cross buns are a gift from the British; it was also derived from wheat loaves of the early pagan festivities.
A pastry cross was added when the loaves became associated with the Christian festival.
Growing up in Jamaica, Easter buns were well anticipated during the season. These dense, sweet loaves are packed with dried fruits and spices and are traditionally served with mild New Zealand cheese. Beautifully decorated, they make welcomed Easter gifts.
Many Christian denominations will not consume meat on Good Friday, making fish the preferred main dish. Roasted lamb is the original main dish that dates back to the sacrificial lambs of the Jewish Pesach Passover. Early Christians continued this tradition; however, as Christianity spread all over the world, pork was substituted for lamb in countries where sheep were not cultivated. A roasted ham, fresh or cured, now takes center stage for many Easter Sunday dinners.
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