Cold Storage for Fruits & Vegetables (Storey's Country by John Storey, Martha Storey

By John Storey, Martha Storey

Considering the fact that 1973, Storey's nation knowledge announcements have provided functional, hands-on directions designed to aid readers grasp dozens of state residing abilities speedy and simply. There are actually greater than a hundred and seventy titles during this sequence, and their notable reputation displays the typical wish of state and town dwellers alike to domesticate own independence in way of life.

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Soaked in broth or toasted over an open fire with some cheese, it sustained shepherds during their long absences from home. Today, most restaurant menus showcase the richest dishes of Sar- dinia, and during holidays and festivities Sardinian cooks prepare magnificent feasts that feature these rich foods, including meats and a variety of tempting sweets. But for centuries the everyday cooking of Sardinia was anything but rich: Sardinian cooks used all their creativity to come up with interesting combinations of simple ingredients that could chase away their families’ hunger pangs.

The most famous Sardinian olive oil comes from the slopes of Montiferru, where oil is still made in the traditional way and the olive trees are not commonly sprayed with chemicals. Montiferru extra virgin olive oil is a perfect condiment for Sardinian dishes—it accentuates the flavor of green vegetables and adds complexity to pasta and meats. Honey Sardinian honey is another unrivaled delicacy. I have never seen as many different types of honey as I encountered in Sardinia: from artichoke and cardoon to myrtle, citrus, and corbezzolo (often translated as “strawberry-tree”), there is a honey for every occasion.

Serve warm or at room temperature. T H E S A R D I N I A N C O O K B O O K 59 Focaccia Sarda This focaccia is easy to make and extra delicious. The pecorino gives it a more robust flavor and the tomatoes balance that richness. It is perfect as a snack or instead of bread. It also makes perfect picnic fare and pairs well with cheese, olives, and cured meats. Baking the focaccia on a pizza stone makes the bottom crispier and crunchier, just like you’d experience in Sardinia. Yield: 4–8 servings 1/2 pound (227 g) russet potatoes, peeled and cubed (about 11/2 cups) 2 teaspoons sea salt, divided 1 cup (237 mL) warm milk 11/2 cups (188 g) all-purpose flour 1 (1/4-ounce [7-g]) packet quick-rise dry yeast 2 tablespoons plus 1/4 cup (59 mL) extra virgin olive oil, divided 1 small onion, chopped (about 3/4 cup [113 g]) 11/2 cups (240 g) quartered ripe cherry or grape tomatoes 1/2 cup (50 g) freshly grated pecorino, for sprinkling 1.

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