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16B Wednesday, Aug. 10, 2011
Food on the Table: Flour
Chef Heather Hunsaker
foodonthetable.com
Flour is a basic household
ingredient that is often mis-
understood due to the differ-
ent varieties available, but is
essential to weekly meal
planning. To help understand
this classic ingredient, below
are the most popular types of
flour and how they differ in
cooking and baking.
All-purpose flour is made
from a blend of hard and soft
wheat flours. It is the most
common type of flour and is
used in a wide variety of
cooking and baking includ-
ing gravy, sauces, cookies,
cakes and muffins.
Cake flour is made from
soft wheat flour that is
further processed and chlori-
nated to produce smooth,
velvety flour. Cake flour is
good for making cakes and
biscuits where a tender and
delicate texture is desired. To
substitute 1 cup cake flour,
sift together 3/4 cup all-
purpose flour with 2 table-
spoons cornstarch.
Pastry flour is similar to
cake flour in that it is made
from soft wheat flour. Howev-
er, it is not put through the
chlorination process. Pastry
flour is a soft, slightly ivory
color that produces tender,
flaky pastries. It is often
harder to find than cake flour
and can be made at home by
combining 1-1/3 cups all-
purpose flour with 2/3 cup
cake flour to yield 2 cups Lemonade
pastry flour.
Self-rising flour has a
leavening agent, baking
powder, as well as salt, added
during packaging. If you
notice, recipes that call for
serf-rising flour don't call for
these ingredients. Self-rising
flour can also be made at
home by combining 1 cup
all-purpose flour with 1-1/2
teaspoons baking powder and
1/4 teaspoon salt.
Bread flour is made from
hard wheat flour and has
high levels of protein. This
high protein level helps the
bread to rise and gives it a
firmer shape and structure.
Put the power of flour to
the test and try this sweet
and tangy Slow Cooker
Chicken and
Broccoli which uses flour as
a breading for the chicken
and a thickening agent for
the sauce.
Slow Cooker Lemonade
Chicken and Broccoli
Prep time: 15 minutes
Cook time: 380 minutes
Serves: 6
Ingredie nts:
4 boneless, skinless chicken
breast pieces or equivalent
112 cup all-purpose flour
112 teaspoon salt
1-1/2 teaspoon lemon pepper
seasoning
1 tablespoon olive oil
1 (12-ounce) can frozen
lemonade concentrate,
thawed
112 cup chicken broth
2 tablespoons brown sugar
2-1/2 tablespoons balsamiC
vinegar
2 tablespoons soy sauce
3 tablespoons ketchup
118 teaspoon red pepper
flakes
112 teaspoon dded thyme
1-1/2 cup frozen chopped
broccoli
cooked rice, for serving
Directions:
Cut chicken into 1-inch large
chunks. Mix flour with salt and
lemon pepper seasoning. Set 3
teaspoons of flour mixture
aside. Dredge chicken in flour
mixture and shake off excess.
Heat olive oil in a large skillet
over medium heat. Add chicken
and cook until just browned on
all sides. Add browned chicken
to the slow cooker.
Mix the remaining ingredients,
except broccoli and thyme, in
a separate bowl and pour over
the top of chicken pieces.
Cover and cook on high for
4 - 5 hours or on low for 6 - 8.
During the last hour of cooking
stir in the broccoli and thyme.
Serve over rice and drizzle
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with remaining sauce.
Hunsaker graduated from
Le Cordon Bleu College of
Culinary Arts. She currently
serves as a writer and recipe
developer for meal planning
site foodonthetable.com.
Homegrown Festival
tickets on sale now
The Homegrown Festival is
a celebration of local food,
farming and all things that
make eating locally possible.
Enjoy delicious food grown
by conscientious local farmers
and cooked by talented local
chefs Saturday, Aug. 27, dur-
ing the fourth annual festival.
As in previous years, this
year's festival seeks to focus
attention on the community-
wide benefits of eating from
the local "foodshed." Join
farmers and friends at
Thompson Valley Ranch
on La Porte Road in Quincy
beginning at 2:30 p.m.
The festival will feature a
variety of demonstrations on
farming and cooking topics.
Learn how to preserve
surplus food and prepare
delicious meals with local
ingredients; sample local
heirloom tomatoes, beer and
mead; and watch chefs Sean
Conry and Mike Trombetta
turn the season's best pro-
duce into delicious meals.
The event will also include
hayride tours of the scenic
Thompson Valley Ranch and
a nature walk with Plumas
Audubon. Local artists Sally
Yost, Michael Kerby and
Over half acre lot near
Lake Davis with views is
camp ready, with 300 sq. ft.
yudl Owner may carry.
$145,000.
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Chandler
Real Estate
Mountain cablnon acreage
wlth frontage of Rush Creek
$199,500.
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Banker/Pioneer
REO Corner Listings
Forecloser/Bank owned
propedies
Coldwell/O'Brien
Real Estate
Contemporary lake front home
$ 1,595,000.
See Coldwell
Kehr/O'Brien Real Estate
Wonderfully maintained home
with newer roof, vinyl siding,
Susanvllle $113,500.
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This 4 bedroom, 3 bath near
golf course, Susanville
$389,000.
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Beautiful LakeFront property
with boat dock at Eagle Lake,
$279,945.
See Susan River Realty
Spacious 4+2+den+2car
garage on 2.5 acres in the
trees-S249,000.
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Lassen Land & Homes
Norma Lewis will exhibit
plein air farm art, followed
by a silent auction of the
three pieces created.
The highlight of the festival
is a local food feast prepared
by Plumas County restau-
rants and farms. The dinner
will include appetizers, an
entree, dessert and a no-host
regional beer and wine bar.
Tickets are $30 for adults
and $15 for ages 11 - 17.
Children 10 and under are
free. Purchase tickets in
Quincy at Epilog Books,
Quincy Natural Foods and
Plumas Rural Services, or on-
line at HomegrownFest.org.
A limited number of
reduced-price tickets are
available at $10 each for
qualifying households. Re-
ceive a 10 percent discount
when purchasing six tickets.
Contact Elizabeth Powell
at Plumas Rural Services
with questions: 283-3611,
ext. 839, food@plumasrural
services.org, or visit Home
grownFest.org for more infor-
mation.
Honey price
buzzing
Martina Geronimo
foodonthetable.com
The United States Depart-
ment of Agriculture Economic
Research Service reported
that total U.S. consumption of
honey reached 4~0 million
pounds last year. However,
the sweetener can be added to
the growing list of foods expe-
riencing a recent rise in
prices, particularly due to the
drought in honey-producing
regions. The bees don't like
the heat!
According to the National
Honey Board, the average re-
taft price for honey per pound
for the month of June was
$5.04. The highest of this year
came in April at $5.22 a pound.
Since consumers seem to be
stuck on this treat, here are a
couple of ways to save easy
money when needing honey.
Purchasing honey at com-
munity health stores or farm-
ers markets helps the local
economy and beekeepers.
They provide a fresher prod-
uct and a lower price than
stores. Buying locally also has
the health benefits of relieving
seasonal allergies because the
honey has been made from
local pollen. If raw honey is
not readily available in the
neighborhood, the best deals
on honey come in bulk pack-
ages at stores like Costco.
Martina Geronimo is a
journalist and freelance
writer for meal planning site
foodonthetable.com.
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