Saturday, April 30, 2011

Apple Coffee Cake Recipe

Apple Coffee Cake

  • Prep time: 10 minutes
  • Cook time: 25 minutes

INGREDIENTS

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup of sugar
  • 1 teaspoon ground cinnamon
  • 5 1/2 Tbsp unsalted butter, room temperature
  • 1 egg, beaten
  • 1/2 cup whole milk
  • 1 medium Cortland or other baking apple, peeled and sliced

METHOD

1 Preheat the oven to 375°F. Grease a 9-inch square baking dish with or pie pan with a 4-cup capacity.
2 In a medium bowl, whisk vigorously together the flour, baking powder, and salt.
3 In a separate small bowl, mix 1/4 a cup of the sugar with the cinnamon, set aside.
4 Using an electric mixer, beat the butter with the remaining 1/4 cup sugar. Beat in the egg until blended. Add the flour mixture in three additions, alternating with the milk, beating after each addition until just combined.
5 Pour half of the batter in the bottom of the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with the cinnamon-sugar mixture, reserving a teaspoon or two to sprinkle on top. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on top.
6 Bake the cake for 25 minutes or until it is golden brown and apples start to bubble at the edges.
Yield: Serves 6.

Garlic Bread Recipe

Garlic Bread
  • Prep time: 5 minutes
  • Cook time: 13 minutes

INGREDIENTS

  • 1 16-ounce loaf of Italian bread or French bread
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large cloves of garlic, smashed and minced
  • 1 heaping tablespoon of freshly chopped parsley
  • 1/4 cup freshly grated Parmesan cheese (optional)

METHOD

Method 1 - Toasted
1 Preheat oven to 350°F.
garlic-bread-1.jpg garlic-bread-2.jpg
garlic-bread-3.jpg garlic-bread-4.jpg
2 Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes.
3 Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt.
4 Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.
Method 2 - Soft
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Preheat oven to 350°F. Make the butter, garlic, parsley mixture as above. Make 1-inch thick slices into the bread, but do not go all the way through, just to the bottom crust. Put a teaspoon or two of the butter mixture between each slice. Wrap the bread in aluminum foil and heat for 15 minutes in the oven.

Creamed Corn Recipe

Creamed Corn

Creamed Corn Recipe

INGREDIENTS

  • 1/2 large onion, finely chopped
  • 2 Tbsp butter
  • 8 ears corn, husks and silk removed
  • 1 teaspoon sugar
  • 1/8 teaspoon nutmeg
  • 1/2 cup heavy cream
  • Coarse salt and freshly ground pepper

METHOD

creamed-corn-1.jpg creamed-corn-2.jpg
1 In a large saucepan, melt 1 Tbsp of the butter on medium heat. Add the chopped onions and cook 2 to 3 minutes until translucent.
2 While the onion is cooking, remove the kernels from the corn. Stand a corn cob vertically over a large, shallow pan (like a roasting pan). Using a sharp knife, use long, downward strokes of the knife to remove the kernels from the cob. Use the edge of a spoon to scrape the sides of the cob to remove any remaining pulp.
3 Add the corn to the onions and butter in the saucepan. Add 2/3 a cup of water and the remaining 1 Tbsp of butter. Bring to a simmer, reduce heat and cover. Cook for 10-15 minutes until the corn is tender.
4 Add the sugar, nutmeg, and cream to the corn. Cook, uncovered, for 5-6 minutes, stirring occasionally. Add salt and pepper to taste.
Serves 6.

Chicken Salad

Chicken Salad

Chicken Salad Recipe

  • Prep time: 10 minutes

INGREDIENTS

  • 3/4 lb (2-3 cups) of cooked chicken meat, skin on, coarsely chopped
  • 2 stalks celery, chopped
  • 1/2 red bell pepper, seeded and chopped
  • 4-6 green olives, pitted and minced
  • 1/4 cup of chopped red onion
  • 1/2 to a whole apple, cored and chopped
  • 1/3 head of iceberg head lettuce, sliced and chopped
  • 5 Tbsp mayonnaise
  • 1 Tbsp plum preserves, or any sweet berry preserve (or a lesser amount of honey)
  • 2 teaspoons fresh squeezed lemon juice
  • Salt and pepper to taste

METHOD

1 Prepare all of the salad ingredients and combine them in a large bowl.
2 Prepare the dressing separately. Combine the mayonnaise, preserves, and lemon juice. Taste for proper balance. The dressing should not be too sweet nor too sour. Adjust the ingredients until you have achieved the balance you want. Add salt and pepper to taste.
3 Mix the dressing in with the salad ingredients. Salt and pepper to taste.
Yield: Serves four.

How to Cook Linguini with Clam Sauce Recipe

Linguini with Clam Sauce
What's there to say about this Italian-American classic other than, "red or white?" Linguini with clam sauce comes in either a red tomato-based version, or a white version with cream or white wine. Today we present to you a red version, with a tomato-based, clam-juice infused sauce, dressed up with some fennel and a little dash of anise liqueur. Why the licorice note from the fennel and anise? Trust me. It just goes well with tomato sauce and seafood.
Funny thing, my dad hates, and I mean truly despises, licorice. But he gobbles down Italian sausage like there's no tomorrow, and the defining spice in sweet Italian sausage is fennel seed. Certain flavors just enhance others, and in this case the licorice flavor from the fennel and anise liqueur makes the clam sauce sparkle. (By the way, you can skip the liqueur if you want, you'll just have a more subtle licorice note from the fennel.

Linguini with Clam Sauce Recipe

  • Prep time: 10 minutes
  • Cook time: 40 minutes
Scrub the clams in the shell well with cold water to remove any grit sticking to the shells. If you have any clams whose shells remain open after you've rinsed them, set them on the counter and tap them; if the shell closes in a minute or two, the clam is alive, if not, it's dead and you'll want to discard it.

INGREDIENTS

  • 2 pounds small clams in the shell, scrubbed clean
  • 1 15-ounce can of whole baby clams
  • 4 Tbsp olive oil
  • 1 medium yellow or white onion, chopped (about 1 cup)
  • 1 small or 1/2 large fennel bulb, chopped (about 1 cup)
  • 4 garlic cloves, chopped (4 teaspoons)
  • 1/3 cup ouzo, Sambuca, Pernod or other anise-flavored liqueur (optional)
  • 1 Tbsp tomato paste
  • 1 28-ounce can of crushed tomatoes
  • 1-2 teaspoons sugar
  • Salt
  • Fronds from the fennel bulb, minced
  • Linguini (can sub any long shaped pasta, like spaghetti or fettuccine)

METHOD

1 Open the can of clams and strain the juice through a paper-towel-lined fine-meshed sieve into a bowl. Set both the juice and the clams aside.
2 Heat the olive oil in a large pot or sauté pan over medium-high heat. Add the chopped onion and fennel bulb and sprinkle with a little salt. Stir well and sauté until translucent, about 4-5 minutes. Don't brown them. Add the chopped garlic and sauté for another minute.
3 Add the ouzo (if you're using) to the pan and let it boil down until it's almost completely evaporated. Add the tomato paste and stir well to coat the vegetables. Cook for a minute or two.
4 Add the crushed tomatoes and the clam juice (strained from the can of clams) to the pot, along with a sprinkling of salt and the sugar. Stir well, turn the heat to a slow simmer and cook for 20 minutes. While the tomato sauce is cooking, heat a large pot of salted water for the pasta.
If you would like a smooth sauce instead of chunky, ladle the sauce into a blender and purée it until smooth, then return to the pot.
5 When the pasta water comes to a boil, start cooking the linguini pasta. Add the clams in the shell to the sauce pot. Submerge the clams in the sauce. Increase the sauce pot's temperature up to a low boil or a strong simmer. It should take 3-5 minutes for all the clams to open. As the clams open, remove them to a bowl. Remove the clam meat from all but a few of the shells which you will want to save for a garnish. (Or keep the clam meat in the shells, your choice, we just find the dish easier to eat if most of the clams are already out of the shells.)
6 When the pasta is ready, drain it and put it in a large bowl. Add the canned clams to the pasta sauce and return the formerly live clams to the sauce as well. Add the chopped fennel fronds and stir to combine.
To serve, ladle some sauce into the bowl with the pasta and mix well to combine. Use tongs to put some pasta on each plate, add a small spoonful of clam sauce on top and garnish with a few of the clams that are still in the shell. Serve at once.
Yield: Serves 6-8.

Thursday, April 21, 2011

Alessandro Volta

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     Alessandro Antonio Volta (1745 - !827), on Italian physicist, invented the electric battery which provided the first continous flow of electric and the capacitor. Born into a noble family in Como, Italy, Volta was performing electrical experiments at age 18. His invention of the battery in 1796 revolutionized the use of electricity. The publication of his work in 1800 marked the beginning of electrical cicuit thory. Volta received many honors during his liftime. The unit of voltage or potential difference, the Volt, was named in his honor.

First Battery
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In announcing his discovery of the pile, Volta paid tribute to the influences of William Nicholson, Tiberius Cavallo and Abraham Bennet.
An additional invention pioneered by Volta, was the remotely operated pistol. He made use of a Leyden jar to send an electric current from Como to Milan (~50 km or ~30 miles), which in turn, set off the pistol. The current was sent along a wire that was insulated from the ground by wooden boards. This invention was a significant forerunner of the idea of the telegraph which also makes use of a current to communicate.

The battery made by Volta is credited as the first electrochemical cell. It consists of two electrodes: one made of zinc, the other of copper. The electrolyte is sulfuric acid or a brine mixture of salt and water. The electrolyte exists in the form 2H+ and SO42-. The zinc, which is higher than both copper and hydrogen in the electrochemical series, reacts with the negatively charged sulfate (SO42-). The positively charged hydrogen ions (protons) capture electrons from the copper, forming bubbles of hydrogen gas, H2. This makes the zinc rod the negative electrode and the copper rod the positive electrode.
We now have two terminals, and the current will flow if we connect them. The reactions in this cell are as follows:
zinc
Zn  Zn2+ + 2e-
sulfuric acid
2H+ + 2e-  H2
The copper does not react, functioning as an electrode for the chemical reaction.
However, this cell also has some disadvantages. It is unsafe to handle, as sulfuric acid, even if dilute, is dangerous. Also, the power of the cell diminishes over time because the hydrogen gas is not released, accumulating instead on the surface of the zinc electrode and forming a barrier between the metal and the electrolyte solution.
The primitive cell is widely used in schools to demonstrate the laws of electricity and is known as the lemon battery.



Wednesday, April 20, 2011

Comet

A comet is an icy small Solar Body System that, when close enough to the Sun, displays a visible coma (a thin, fuzzy, temporary atmosphere) and sometimes also a tail. These phenomena are both due to the effects of solar radiation and the solar radiation upon the nucleus of the comet. Comet nuclei are themselves loose collections of ice, dust, and small rocky particles, ranging from a few hundred meters to tens of kilometers across. Comets have been observed since ancient times and have historically been considered bad omens.
Comets have a wide range of orbital periods, ranging from a few years to hundreds of thousands of years. Short-period comets originate in the Kuiper belt, or its associated scattered disc, which lie beyond the orbit of Neptune. Longer-period comets are thought to originate in the Oort Cloud, a spherical cloud of icy bodies in the outer Solar System. Long-period comets plunge towards the Sun from the Oort Cloud because of gravitational perturbations caused by either the massive outer planets of the Solar System (Jupiter, Saturn, Uranus, and Neptune), or passing stars. Rare hyperbolic comets pass once through the inner Solar System before being thrown out into interstellar space along hyperbolic trajectories.
Comets are distinguished from asteroids by the presence of a coma or a tail. However, extinct comets that have passed close to the Sun many times have lost nearly all of their volatile ices and dust and may come to resemble small asteroids. Asteroids are thought to have a different origin from comets, having formed inside the orbit of Jupiter rather than in the outer Solar System. The discovery of main-belt comets and active centaurs has blurred the distinction between asteroids and comets (see asteroid terminology).
As of January 2011 there are a reported 4,185 known comets of which about 1,500 are Kreutz Sungrazers and about 484 are short-period. This number is steadily increasing. However, this represents only a tiny fraction of the total potential comet population: the reservoir of comet-like bodies in the outer solar system may number one trillion. The number visible to the naked eye averages roughly one per year, though many of these are faint and unspectacular. Particularly bright or notable examples are called "Great Comets".

Nucleus
Comet nuclei are known to range from about 100 meters to more than 40 kilometres across. They are composed of rock, dust, water ice, and frozen gases such as carbon monoxide, carbon dioxide, methane and ammonia. Because of their low mass, comet nuclei do not become spherical under their own gravity, and thus have irregular shapes. Officially, according to NASA guidelines, a comet has to be at least 85% ice in order to be considered an actual comet.
They are often popularly described as "dirty snowballs", though recent observations have revealed dry dusty or rocky surfaces, suggesting that the ices are hidden beneath the crust. Comets also contain a variety of organic compounds; in addition to the gases already mentioned, these may include methanol, hydrogen cyanide, formaldehyde, ethanol and ethane, and perhaps more complex molecules such as long-chain hydrocarbons and amino acids. In 2009, it was confirmed that the amino acid glycine had been found in the comet dust recovered by NASA's Stardust mission.
Surprisingly, cometary nuclei are among the least reflective objects found in our solar system. The Giotto space probe found that the nucleus of Halley's Comet reflects about four percent of the light that falls on it, and Deep Space 1 discovered that Comet Borrelly's surface reflects just 2.4% to 3.0% of the light that falls on it, by comparison, asphalt reflects seven percent of the light that falls on it. It is thought that complex organic compounds are the dark surface material. Solar heating drives off volatile compounds leaving behind heavy long-chain organics that tend to be very dark, like tar or crude oil. The very darkness of cometary surfaces enables them to absorb the heat necessary to drive their outgassing processes.

Coma and Tail
In the outer solar system, comets remain frozen and are extremely difficult or impossible to detect from Earth due to their small size. Statistical detections of inactive comet nuclei in the Kuiper belt have been reported from the Hubble Space Telescope observations, but these detections have been questioned, and have not yet been independently confirmed. As a comet approaches the inner solar system, solar radiation causes the volatile materials within the comet to vaporize and stream out of the nucleus, carrying dust away with them. The streams of dust and gas thus released form a huge, extremely tenuous atmosphere around the comet called the coma, and the force exerted on the coma by the Sun's radiation pressure and solar wind cause an enormous tail to form, which points away from the sun.
Both the coma and tail are illuminated by the Sun and may become visible from Earth when a comet passes through the inner solar system, the dust reflecting sunlight directly and the gases glowing from ionisation. Most comets are too faint to be visible without the aid of a telescope, but a few each decade become bright enough to be visible to the naked eye. Occasionally a comet may experience a huge and sudden outburst of gas and dust, during which the size of the coma temporarily greatly increases. This happened in 2007 to Comet Holmes.
The streams of dust and gas each form their own distinct tail, pointing in slightly different directions. The tail of dust is left behind in the comet's orbit in such a manner that it often forms a curved tail called the type II or dust tail. At the same time, the ion or type I tail, made of gases, always points directly away from the Sun, as this gas is more strongly affected by the solar wind than is dust, following magnetic field lines rather than an orbital trajectory. On occasions a short tail pointing in the opposite direction to the ion and dust tails may be seen – the antitail. These were once thought to be somewhat mysterious, but are merely the end of the dust tail apparently projecting ahead of the comet due to our viewing angle.
While the solid nucleus of comets is generally less than 50 km (31 mi) across, the coma may be larger than the Sun, and ion tails have been observed to extend one astronomical unit (150 million km) or more. The observation of antitails contributed significantly to the discovery of solar wind. The ion tail is formed as a result of the photoelectric effect of solar ultra-violet radiation acting on particles in the coma. Once the particles have been ionized, they attain a net positive electrical charge which in turn gives rise to an "induced magnetosphere" around the comet. The comet and its induced magnetic field form an obstacle to outward flowing solar wind particles. As the relative orbital speed of the comet and the solar wind is supersonic, a bow shock is formed upstream of the comet, in the flow direction of the solar wind. In this bow shock, large concentrations of cometary ions (called "pick-up ions") congregate and act to "load" the solar magnetic field with plasma, such that the field lines "drape" around the comet forming the ion tail.

If the ion tail loading is sufficient, then the magnetic field lines are squeezed together to the point where, at some distance along the ion tail, magnetic reconnection occurs. This leads to a "tail disconnection event". This has been observed on a number of occasions, one notable event being recorded on April 20, 2007, when the ion tail of Encke's Comet was completely severed while the comet passed through a coronal mass ejection. This event was observed by the STEREO space probe.
Comets were found to emit X-rays in 1996. This surprised researchers, because X-ray emission is usually associated with very high-temperature bodies. The X-rays are thought to be generated by the interaction between comets and the solar wind: when highly charged ions fly through a cometary atmosphere, they collide with cometary atoms and molecules, "ripping off" one or more electrons from the comet. This ripping off leads to the emission of X-rays and far ultraviolet photons.