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1. In A Stew
Discovered purely be accident, the first form of cooking was probably roasting. A piece of meat falling into the fire, developing a great aroma, could not be resisted. But if roasting was the first, boiling was the second. There is no law that says things need to be done the easy way and prehistoric man was the master of difficulty. His first boiling pot was thought to be a hole in the ground lined with rock so the water would not seep out. He would toss hot rocks from a fire into the water to bring it to a simmering temperature. Still fresh from his gathering days, he added his his collection to his ground cooker and hours later enjoyed his first stew. Other theories suggest the use of turtle shells, the hollow insides of bamboo, or even long before the advent of pottery, man used animal stomachs as containers to protect their foods from the fire.

Actually, many of these methods are still used today. But how and why it happened, we should be thankful, because this was the beginning of the one pot meal we all hate to cook and love to eat. This is the meal that requires all that chopping and cutting, but smells wonderful simmering away on the stove. The good part is this is the dish which uses up all those little leftovers rolling around in the bottom of the crisper--peel, chop, wash, roll them in a little flour, toss in the stock, wait an hour, and eat! So let's get started.

Directory of Soups & Stews

Not Stews, But Stand up Like Ones

Stewing and braising are so similar that they are almost identical. Both are cooked over low heat, in liquid in a covered pot, for a long period of time. Both are easily prepare, relatively low in cost, flavorful, and hold up well. They are great do-ahead items, taste better the next day, and freeze reasonably well. The difference: Braising calls for less liquid and meat that is either whole or in large pieces. Stews are usually made of small pieces of meat totally covered with liquid, most often water. The meat may or may not be browned first, and the cooking liquid becomes the sauce, which can be thickened with flour.

Stews and braises offer the cook creative opportunity. Hardier vegetables such s onions, carrots, and parsnips hold up well when cooked for a long time. More delicate additions that will lose their color and shape when overcooked, like mushrooms, potatoes, peas, and green beans, should be mixed in during the final 20 or 30 minutes stage. If the dish is made ahead, these vegetables can go into the pot during the reheating period.

Braising is a combination of cooking methods. Large or whole pieces of meat are first sauteed in fat for color and extra flavor and then slow-cooked in a relatively small amount of liquid until tender. Any casserole with a tight-fitting lid such as a Dutch oven is suitable.

One of the most attractive features of stews and braises is that while they may take time to prepare, once done--they keep well and need only to be reheated to serve. Try some of the following:

2. Beef Stew For A Crowd

Stew can be a great item to serve at a party. Parties don't have to be a formal get-together. If that were the case, you would only be getting together with your friends a couple of times a year. So try a beef stew, salad, rolls and dessert. You are going to be amazed how many people will love having stick to your ribs stew. It's kind of like real mashed potatoes...so few people make this stuff at home that when they come across it, they are truely appreciative.

Beef Stew For A Crowd.
Yields: 25 servings

12 lb. boned beef chuck or bottom round, cut in 1 inch cubes
2 cups sifted flour
1/2 tsp. pepper
3/4 cup cooking oil
2 quarts stock from Beef Redi-Base
4 T. tomato paste
4 Bay leaves, or 1/8 tsp. Redi-Base Ground Bay Leaves
1 lb. cn small white onions, drained
2 T. liquid gravy browner
1/2 lb. diced carrots
1/2 lb. diced celery
1 lb. peeled, diced potatoes
2 lb. mixed vegetables (peas, corn, green beans)
Directions: For cooking the stew, you may need more than one pot. Total space needed will be 4 gallon capacity. Divide oil among cooking pots. Dredge beef in flour, divide evenly in pots and brown. When meat has browned divide and add stock, tomato paste, and bay leaves. Cover and simmer 1-2 hours until meat is tender. Stirring occasionally. Add onions, gravy browner, carrots, celery, potatoes, and mixed vegetables. Cook 3/4 hour longer. Serve.

Professional Tip: Many one pot dishes are made ahead of time in a pro kitchen so that timing is assured. You may consider making your stew ahead of time up to the point of adding the vegetables. Store the cooked meat until needed. On the day of the party, preheat cooked beef and add the vegetables. This way you will not be frustrated by the timing of the beef. The vegetables will be cooked from scratch and because they are, they will retain their heat for a longer period of time.

4. Whence Came Aluminum
About a hundred or so years (1886) before Benjamin had the word plastics whispered in his ear, another recent college graduate, Charles Martin Hall, experimenting in his laboratory, perfected a procedure for inexpensively producing an aluminum compound that could be cast into cookware. Eventhough Europeans had been using aluminum for years as dinnerware, Americans had not yet showed interest in its use until a buyer at the Philadelphia Wanamaker's store persuaded the boss to perform the first public demonstration of aluminum's cooking abilities. Until this time, housewives were reluctant to give up tin and iron ware for a product that sounded too good to be true. It is understandable when hundreds of women watched in disbelief as a professional chef cooked apple butter without stirring. When onlookers witnessed apple butter being cooked without sticking or burning, they became believers. Orders poured in. Not only had Charles begun a new industry, but by the time he died in 1914, his fortune had grown to thirty million dollars. The moral of the story...encourage your children to be science majors and a little business marketing class wouldn't hurt.

Cooking in Cast Iron

4. Market Watch....Going Shopping?
Dairy:
The markets are relatively steady with only average demand and moderate supplies. Butter prices are up slightly while cheese prices are down slightly.

Seafood: Fresh:
Ample supplies of flounder and cod, so prices are reasonable. The southeastern hurricanes have tightened supplies of tuna, mahi-mahi, grouper, swordfish and marlin. However, due to lackluster demand for most fish and seafood, the prices have not risen greatly. Sea scallop prices have risen due to lack of supplies caused ty the government restricted number of "days at seas" allowed from now until the end of the year. Prices are also higher on imported scallops from China, Japan and Peru.

Seafood: Frozen:
Shrimp prices have lowered, especially on iger shrimp. Plentiful supplies to meed demand. Try a unique appetizer for two while you have the chance.

Meats:
Beef:
We have hit the bottom of the beef market. Beef prices are on the upswing.

Pork: The pork markets have mostly steadied. Bacon market is also steady. The market could turn lower in October as production continues to seasonally rise.

Chicken: The realtively mild summer experienced in various parts of the U.S. has aided chicken production. Chicken output is anticipated to track about 2003 levels into October. Chicken supplies are ample and most markets are tracking lower. The chicken breast markets typically course downward throughout the fall. Wing prices are steady, while bone-in and boneless breast prices continue to drop.

Lamb and Veal market is steady.

Produce:
Watermelon: Prices are very high. Texas and Ohio are supplying the entire U.S. with their crops since the hurricanes have devasted the southeastern crops.

Potatoes: There are good supplies of potatoes available in the market place. The Idaho potato market is very unstable and prices are dropping weekly. Idaho shippers are packing new crop. Market is steady out of Washington. Wisconsin and Colorado are just starting to break ground on their potatoes with a steady to slightly weaker market.

Onions: Idaho is building supplies with a steady market. Washington has moderate supplies with a steady market. Colorado has moderate to good supplies with a steady market. California and New Mexico supplies are limited. Quality is reported as good on all colors. Current supply is from Idaho/Oregon border region and the sizing and quality are very good!

Strawberries: Demand is high and availability is limited. Extreme heat in California has damaged the plants, which are now producing only small amounts of berries. Most are suffering from quality issues including overripe, tender berries with bruising and softness. Quality issues are making it difficult to handle and pack the berries.

Broccoli: Preices remain high. Supplies are tight especially on broccoli crowns. Quality is fair.

Cucumbers, eggplant, zucchini, yellow squash, gree peppers and cabbage are in stores from Pennsylvania and Jersey Tomtoes are still hitting the shelves.