By John Storey, Martha Storey
Due to the fact 1973, Storey's kingdom knowledge announcements have provided useful, hands-on directions designed to aid readers grasp dozens of nation dwelling abilities speedy and simply. There at the moment are greater than one hundred seventy titles during this sequence, and their amazing reputation displays the typical wish of nation and town dwellers alike to domesticate own independence in way of life.
Read or Download Cold Storage for Fruits & Vegetables (Storey's Country Wisdom Bulletin A-87) PDF
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Additional resources for Cold Storage for Fruits & Vegetables (Storey's Country Wisdom Bulletin A-87)
Take the corner closest to you and roll it up and over the filling, until half of the wrapper remains. 3. Fold the left and right corners of the wrapper over the filling. 4. Using your fingers, or a pastry brush, dab the edges of the wrapper with water, and then continue to roll the lumpia toward the final corner at the top. Place the finished lumpia aside, underneath a moist towel, and continue rolling until all of the filling has been used. To freeze the lumpia, place them in a single layer on a baking sheet and place in the freezer until completely frozen.
My recipe for Bitter Melon and Bacon Quiche is a melding of an Ilocano breakfast favorite of scrambled eggs and bitter melon, and the classic French dish, quiche Lorraine. In my Franco-Filipino custard, the flavor of the bitter melon is complemented by the saltiness of bacon and the richness of cream and cheese. Serves 8–10 Prep Time: 30 minutes Cooking Time: 2 hours 1 recipe Flaky Pastry Pie Crust (page 23) ½ lb (250 g) bacon, cut into ¼-in (6-mm) thick matchsticks 1 cup (125 g) diced onion 1 cup (125 g) diced bitter melon (see How to Prepare Bitter Melon, opposite) 4 cloves garlic, minced 1 cup (70 g) shredded Edam cheese 3 large eggs, lightly beaten 1 cup (250 ml) milk ½ cup (125 ml) heavy cream 1 teaspoon fish sauce ½ teaspoon freshly ground black pepper Roll out the dough for the Flaky Pastry Pie Crust on a lightly floured work surface, until the dough is 10–12 in (25–30 cm) in diameter.
I also provide a family favorite recipe for pinakbet (Stewed Vegetables with Pork Belly, page 49)---a rustic stew that emphasizes an abundance of Filipino vegetables. In addition, I also provide a number of recipes using vegetables that can be more easily found at regular grocery stores. Quick, no-fuss stir-fries of mung bean sprouts or green beans are sure to please, as well as a rich dish of kale braised in coconut milk, or eggs baked with smoky eggplant and tomatoes. And if the vegetables in this section aren't enough, I also have a number of more substantial vegetable dishes in the Soups, Noodles, and Rice section (page 50), as well as in the Adobo section (page 68).
Cold Storage for Fruits & Vegetables (Storey's Country Wisdom Bulletin A-87) by John Storey, Martha Storey