Page 28 - Feb BNP ALL
P. 28
Page 28 February 2016 The Catoctin Banner Newspaper www.TheCatoctinBanner.com Published by www.EPlusPromotes.com
Now offering Splendid Grains
Truck Accessories!!
Buck Reed
Main Street The Supermarket Gourmet
UPHOLSTERY This month’s story takes us back The best way to cook grains is
to the Roman empire, from where by the pilaf method, which is the
Specializing In Custom Interiors the term “an army marches on it’s French method of preparing rice.
stomach” came. Chopped pieces of onion, garlic, and
Convertible Tops • Leather Seats other vegetables are cooked in oil or
Carpets • Headliners Roman soldiers on the move were butter in a saucepan. Add the grain
given a ration of grain, and every and cook briefly. Then add liquid,
301.271.2298 morning they cooked all their ration broth, milk, or water in the amount
mainstreetuph.com for breakfast and lunch. They ate specified (see chart below), and cook
one of their portions for breakfast, until all liquid is absorbed and the
HOURS and put the leftovers on rocks to grain is tender. If all the liquid is
Monday - Friday 8-5 cool while they broke camp. Last absorbed and it is not tender, add
Saturday by appointment thing they would do is pack up their more liquid and continue cooking.
little cakes, an early form of polenta Some cooked whole grains often
(basically cornmeal mush), before remain a little chewy.
starting the morning march. So when
lunch was called, they didn’t have Here are a few guidelines: (1) It
to build a fire. They just ate their is better to cook grains separately
pieces of polenta and took a nap. The and combine them with other dishes
really smart ones ate their polenta on before serving; (2) Do not add salt
the march and napped all the way to the grains while cooking them, as
through lunch break. some grains do not cook well; (3)
Cooked grains freeze well, so cooking
Fast forward several hundred extra and saving for future meals is a
years to the depression when good time saver; (4) Toasting grains
many poor families were reduced is a great way to add flavor to grains.
to eating what was called mush, Simply place in a hot pan with butter
which was any cheap grain found or oil and stir carefully until the grain
on-hand boiled into a porridge. Not emits a “nutty” or “toasty” aroma.
exactly the highest form of cuisine, Then cook as instructed.
but nutritious enough to keep you
going. Today, almost the exact same Feel free to add herbs or spices
dish is made with corn meal. In the to your grains as they are cooking.
finest restaurants, it is served with There are precooked products
roasted red peppers or a ragout of available that just need to be
mushrooms for $18.00. reheated and served.
For me, winter is the perfect Use the chart below to create
time for serving grains in your perfect grain dishes for your menu.
meals. They make hearty nutritious
additions to almost any meal. Stews, As always if you have any
roasts, soups, salads, and even questions, need a recipe or idea, or
desserts can be enhanced with the you have an idea for an article, please
addition of grains. contact me at RGuyintheKitchen@
aol.com.
Now offering Splendid Grains
Truck Accessories!!
Buck Reed
Main Street The Supermarket Gourmet
UPHOLSTERY This month’s story takes us back The best way to cook grains is
to the Roman empire, from where by the pilaf method, which is the
Specializing In Custom Interiors the term “an army marches on it’s French method of preparing rice.
stomach” came. Chopped pieces of onion, garlic, and
Convertible Tops • Leather Seats other vegetables are cooked in oil or
Carpets • Headliners Roman soldiers on the move were butter in a saucepan. Add the grain
given a ration of grain, and every and cook briefly. Then add liquid,
301.271.2298 morning they cooked all their ration broth, milk, or water in the amount
mainstreetuph.com for breakfast and lunch. They ate specified (see chart below), and cook
one of their portions for breakfast, until all liquid is absorbed and the
HOURS and put the leftovers on rocks to grain is tender. If all the liquid is
Monday - Friday 8-5 cool while they broke camp. Last absorbed and it is not tender, add
Saturday by appointment thing they would do is pack up their more liquid and continue cooking.
little cakes, an early form of polenta Some cooked whole grains often
(basically cornmeal mush), before remain a little chewy.
starting the morning march. So when
lunch was called, they didn’t have Here are a few guidelines: (1) It
to build a fire. They just ate their is better to cook grains separately
pieces of polenta and took a nap. The and combine them with other dishes
really smart ones ate their polenta on before serving; (2) Do not add salt
the march and napped all the way to the grains while cooking them, as
through lunch break. some grains do not cook well; (3)
Cooked grains freeze well, so cooking
Fast forward several hundred extra and saving for future meals is a
years to the depression when good time saver; (4) Toasting grains
many poor families were reduced is a great way to add flavor to grains.
to eating what was called mush, Simply place in a hot pan with butter
which was any cheap grain found or oil and stir carefully until the grain
on-hand boiled into a porridge. Not emits a “nutty” or “toasty” aroma.
exactly the highest form of cuisine, Then cook as instructed.
but nutritious enough to keep you
going. Today, almost the exact same Feel free to add herbs or spices
dish is made with corn meal. In the to your grains as they are cooking.
finest restaurants, it is served with There are precooked products
roasted red peppers or a ragout of available that just need to be
mushrooms for $18.00. reheated and served.
For me, winter is the perfect Use the chart below to create
time for serving grains in your perfect grain dishes for your menu.
meals. They make hearty nutritious
additions to almost any meal. Stews, As always if you have any
roasts, soups, salads, and even questions, need a recipe or idea, or
desserts can be enhanced with the you have an idea for an article, please
addition of grains. contact me at RGuyintheKitchen@
aol.com.
