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Tom's Market Newsletter
Week of February 4-10, 2008 Good morning everyone, Well............ In the interest of good business practices, chapter 4, section 3 subsection 10, article 43, line 7 of the International Business Regulation Handbook says that I have to be happy for the Giant fans...... OK, now that I have that off my shoulders, let's move forward!! Thank you for all of the positive responses to last weeks newsletter. I really appreciate that, with so much junk mail and spam, so many people take the time to read it. I always like to keep the style light and fun to read, and am always looking for new recipes, topics, and items to write about. Make sure you drop me a line if anything tickles your fancy. From recipes and history, to anything food related, I'm sure we can fill up a few paragraphs. Anyone interested in writing restaurant reviews?? Let me know. We could be looking for a clandestine Tom's Market Restaurant reviewer!! A favorite of everyone seems to be the trials and tribulations in the kitchen of the Place family children, and Super Bowl Sunday was no exception..... Follow me if you can: "Dad, what are we going to have for Super Bowl?" "You guys decide and let me know", said Dad, knowing I would regret it later, "as long as it's not Mexican" "OK" 1:30 2:30 3:00 3:30 4:15.......... "Dad...how about Chinese?" "Great!!..I'll grab the menu and order out" "DAD...." It was then that I knew I was in trouble..off to the store to pick up, yes, you guessed it, all the ingredients!! Needless to say, we just made the kickoff!! We visited a lot more geographical areas then China!! From the California Rolls, Nim Chow, and Lo-mien, to the Beef Teriyaki, Mu Shu Pork, and Stir Fried Bean Sprouts, the kitchen was a disaster!! ("Dad...what a mess...Mexican is a lot neater...we're going to watch the game..") Even though it was a loss, the time spent everyone was worth every minute. Danielle returned home in the third period and the kitchen was spotless!! I know that everyone is looking one of these recipes, but to tell you the truth, Asian is not quite my forte. My only reference is many nights of late night outings to the local Chinese restaurant. BUT, that has never stopped me before !! California Rolls, Nim Chow, and the Bean Sprouts were quick and easy. we've done them. But add in the Mu Shu Pork, and it became a challenge to work with the right flavors. Needless to say, with a little experimenting and some research on the 'Net, it came out pretty good!! Add in the scallion pancakes that I made from scratch, and it was a great dish!! I'll work on a recipe for next week. Today is Ash Wednesday, the first day of Lent. Just a little Lenten history for you from the internet: Lent Overview Lent is one of the oldest observations on the Christian calendar and today, in our 21st century, millions of people still take Lent very seriously. The word Lent is derived from the Anglo-Saxon word Lencten, which means spring. Roman Catholic Lent starts on Ash Wednesday and runs for 40 days, excluding Sundays, ending at sundown with the beginning of the mass of the Lord's Supper. Lent is observed in a handful of Protestant denominations, namely Anglicans and Episcopalians, but the majority who practice Lent are Roman Catholics and Eastern Orthodox Churches. The idea of Lent is a period of time set aside for penitence, self-examination and spiritual renewal, preparing the heart for the ensuing great feast on Easter Sunday. During this time the participants are asked to give up an earthly pleasure as a sacrifice and penance to God. Unlike the Eastern Orthodox Churches, the Roman Catholic Church has relaxed the historically stringent requirements of Lent. Today, one can simply give up chocolate, or coffee and feel a sense of participation. Lent's Evolving History As early as 325AD, the Council of Nicea discussed a 40-day Lenten period. Forty days is a significant number in the bible. Moses and Elijah spent forty days in the wilderness, Nineveh was given forty days to repent, but most importantly, Jesus fasted forty days in the desert as preparation for ministry and to face His foe, Satan. In the fourth century Christianity became the State religion in Rome. There was a great influx of new Church members and the Church became concerned there would be a weakening of their core values. Therefore the 40 day Lenten fast with three hour a day classes became compulsorily before Baptism on Easter's Eve. The observance was strict; only one meal a day near evening, and it could not include any animal products. By 800AD, the ritual of Lent was becoming more lenient. Church members were now allowed to eat after 3PM, by 1400AD, it had been moved up to noon. As time went on, fish was allowed. Finally in 1966, the Roman Catholic Church had reduced the restricted fast to two days: Ash Wednesday and Good Friday. The Eastern Orthodox lent is still quite strict to this day. Just a little primer. But what about a Lenten Recipe? Baked Scrod (insert your name
here) Style
I won't tell anyone that you got the recipe from Tom's if you don't tell!!! Simple, easy and fast. To the basic crumb mixture, you can add Scallops, Crabmeat, Diced Apples, Lobster Meat, or Toasted Almonds if desired. Flexibility? Use Sole, Haddock, or even Salmon. Toughest part? Trying to decide what to serve as sides Crumb Mixture: Crushed Ritz Crackers Melted butter Lemon Juice White or Sherry wine Seasoning such as Parsley, Dill, Basil, etc. Paprika Touch of hot sauce if desired Tell you the quantity of the ingredients? No way. I want you to think. The Ritz crackers will act as the base, with the butter and the wine to moisten the mix. Paprika adds a nice mellowness and golden color. Tips I can give you; Don't over mix the crumb mixture, it will become mushy; Don't season all at once, you can always add more; and make a little more than you need, so you can continue to taste your creation and learn as you go. Once you have your mixture, arrange your fish no higher than 3/4" in a baking pan. Place your crumb mixture over the fillets, and drizzle a little white wine into the bottom of the pan. Bake at 350 degree preheated oven for approx. 20 minutes, or until the fish flakes easily. Garnish with fresh lemons and fresh dill or parsley. Remember, this fish flakes easily, be careful, so try to serve it in the same pan you baked it in. Enjoy!!! Any more Lenten Recipes? Send them on over and I'll publish them next week!! (By the way...it seems like our reader's chili recipes are national secrets...not one recipe sent in last week!! ) Have a great week. See you in the market!! Glenn Place Tom's Market/Tom's Market Catering 821 Tiogue Avenue Coventry, Rhode Island 02816 Phone: 1-401-826-0050 Fax: 1-401-826-0051 Email: Tomsmarket@AOL.com |
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