The other day I wrote about Butler's Chocolates as one of the new things to watch on the foodie scene. It is an amazing shop, different from Godiva yet similar in some ways. It's also a great place to stop in for a coffee or an ice cream.
Butler's originated in Dublin in 1932 on small little street called Lad Lane. Marion bailey was an expert chocolate maker and began to sell her creations in the small sweet shop, Like today's recipes she used only the best Irish butter, imported chocolate and fresh fruit san d nuts. later in 1959, Seamus Sorenson bought it from her yet still kept the original headquarters in Lad Lane. over th e last fifty years it expanded its facilities moving from the original area to Pearse Street then eventually opening a factory in Clonshaugh Dublin,. They went first to New Zealand and then to , of all places, my local mall in Northern New Jersey. I'm glad they did though.
Butler's has become my new favorite candy. I love the dark bitter chocolate bars filled with praline and whole almonds as well as their "gift" chocolates, a free bonbon when you ordered coffee. It's has a smooth caramel center, and a creamy, milky chocolate exterior. I can't wait to go tonight to buy their fudge and brittle. The iced mocha lattes are the best, having the consistency of a rich chocolate milk shake. it;'s a quick pick me up when you're bargain shopping.I''m also in live with their Grand Marnier mousse cake , a perfect round or orange liqueur flavored mousse on top of a moist chocolate cake round.
Be lucky if you live in the Bergen County region of New Jersey . You;re only a stone's throw away from some of the best candy in the world. If not , then take a trip to Dublin to experience this amazing chocolates or visit their web site.
Friday, July 17, 2009
Thursday, July 16, 2009
Gyro In the Making
Yesterday's New York Times Food section had an interesting article on the gyro, that yummy Greek mainstay. New York city is known fro them (probably selling more a day than Athens does) and it can either be a delight or a nightmare. if dome right a gyro is heaven with a melange of all different tastes and textures,
Gyro is actually where our word hero comes from. the article written by David Sagal, explains how they became a part of tho American culinary scene. It actually started with a non Greek, John Garlic (no kidding) who mass produced the gyro cone and sold them from fairs to universities, making the gyro a staple of American fast food. The meat, a combination of lamb and beef along with bread crumbs, water oregano and other seasoning was put in these cones made for easy rotisserie grilling. They had been a staple of of Greek restaurants and Greek family barbecues for decades. Now was the chance to bring it to the masses.
Sadly enough the article doesn't go into the delight of having one. A gyro is a wonderful meal, especially when it's made fresh with lamb or beef. There are the wonderful spices of oragano and marjoram in the meat iself. Add feta cheese, tomatoes and onion and top with tzatziki sauce. This last is a topping of yogurt, sliced cucumbers, garlic oil and vinegar. It moistens the meet in much the same way mayo does a sandwich.
Gyros are a fun dinner or even snack. The article doesn't say that the bestones are what you can find in authentic Greek restuarants or if you're lucky to attend one, at a true Helenic barbecue.
Gyro is actually where our word hero comes from. the article written by David Sagal, explains how they became a part of tho American culinary scene. It actually started with a non Greek, John Garlic (no kidding) who mass produced the gyro cone and sold them from fairs to universities, making the gyro a staple of American fast food. The meat, a combination of lamb and beef along with bread crumbs, water oregano and other seasoning was put in these cones made for easy rotisserie grilling. They had been a staple of of Greek restaurants and Greek family barbecues for decades. Now was the chance to bring it to the masses.
Sadly enough the article doesn't go into the delight of having one. A gyro is a wonderful meal, especially when it's made fresh with lamb or beef. There are the wonderful spices of oragano and marjoram in the meat iself. Add feta cheese, tomatoes and onion and top with tzatziki sauce. This last is a topping of yogurt, sliced cucumbers, garlic oil and vinegar. It moistens the meet in much the same way mayo does a sandwich.
Gyros are a fun dinner or even snack. The article doesn't say that the bestones are what you can find in authentic Greek restuarants or if you're lucky to attend one, at a true Helenic barbecue.
Wednesday, July 15, 2009
New Stuff Plus Butler's Chocolates
There's a ton of new products and one fmalous newly arrived Irish candy store chain to write about today. I found a greatweb article yesterday about all the new food that will be coming out in Fall of 2009 and January 2010. Plus I happened on a great new candy store, coffee shop at my mall called Butlers. This is a foodie cornucopia of neat new tastes and textures.
Well, the newest foods on the markets are actually old ones with new spins. There is the pequino whic is like a watermelon for Barbie. It tastes more like a pickle and would probably be good in a salad or doused with vinaigrette aliongside burger s and kabobs. There's also a jalapeno infused relish that would be tasty along side spicy ribs next summer. That old standard cheese takes on a new spin with smoked (!yes smoked) blue cheese and a mild cheddar coated with a ground esspresso bean rind. The biggest surprise is the addition of bacon to both chocolate and pancake mixes.The meat's saltiness acts as a perfect foil for the sweet. If you think about it , combining bacon with sweet is nothing new. We've been dipping it into our maple syrup and pancakes for some tiome now.
Speaking of new and chocolate, the Irish chain Butler's has finally landed here in the States and at my local mall. I'll be writing more about it this Friday. I just stopped yesterday in for a chocolate iced latte which was phenomenal.It was like a mocha shake , all thick and creamy.They also sell phenomenal pastries and we had a mini cake with a Grand Marnier mousse on top of a moist chocolate cake round. Yummm. Another fun plus is that the store gives you an indvidual bonbon with your coffee. This was smooth and creamy too. I can't wait to go back Friday to get some other great treats
Foodies be on the lookout for all sorts of new foods to hit your local grocery shelves. Also keep an eye out for Butler's at your local malls. The new is coming so be prepared.
Well, the newest foods on the markets are actually old ones with new spins. There is the pequino whic is like a watermelon for Barbie. It tastes more like a pickle and would probably be good in a salad or doused with vinaigrette aliongside burger s and kabobs. There's also a jalapeno infused relish that would be tasty along side spicy ribs next summer. That old standard cheese takes on a new spin with smoked (!yes smoked) blue cheese and a mild cheddar coated with a ground esspresso bean rind. The biggest surprise is the addition of bacon to both chocolate and pancake mixes.The meat's saltiness acts as a perfect foil for the sweet. If you think about it , combining bacon with sweet is nothing new. We've been dipping it into our maple syrup and pancakes for some tiome now.
Speaking of new and chocolate, the Irish chain Butler's has finally landed here in the States and at my local mall. I'll be writing more about it this Friday. I just stopped yesterday in for a chocolate iced latte which was phenomenal.It was like a mocha shake , all thick and creamy.They also sell phenomenal pastries and we had a mini cake with a Grand Marnier mousse on top of a moist chocolate cake round. Yummm. Another fun plus is that the store gives you an indvidual bonbon with your coffee. This was smooth and creamy too. I can't wait to go back Friday to get some other great treats
Foodies be on the lookout for all sorts of new foods to hit your local grocery shelves. Also keep an eye out for Butler's at your local malls. The new is coming so be prepared.
Tuesday, July 14, 2009
Voici - Toute La France Pour Le Jour De La Bastille
Today is Bastille Day French pastries, I thought I'd dedicate the entire entry to the various foods of France. The French landscape is a wide and varied one. It has the wine region in the Southwest while the Southeast has the Alps and fertile fields of the Mediterranean basin. The North is a mixture of land and sea, evident in their various dishes. French cooking is the most varied, owing to the climate and landscape.
Provence provides France with the rich cooking of the local farms and a bounty rich sea, Here you can find olives, fish, tomatoes and onion. There's nothing like a briny, saffron infused bouillabaisse with fresh made, crusty bread. Another treat is pissaladerie. which is a Provencale pizza made with ground olives on toasted bread. Travel a bit north and you get the Alpine cooking, such as the Swiss influenced fondue and raclette . On the other side of southern France there is the Burgundy wine region where the best wines and champagnes are made. Here is also good cuisine, escargots, snails drenched in butter and parsley and the famed jambon persille ham cured with again parlsey. Burgundy is also known for its' rich potage bourguignonne, a vegetable soup flavored with bits of bacon and ham.
Northern France is loaded with history and a history of good food as well. It is here that the famous sea salt, sel du St. Michel is mined in beds near the Monastery of St. Michel in the English Channel. In neighboring Brittany crepes , a true symbol of French cuisine, have been made for centuries and originated there. There are gallettes or crepe stands all through the towns of the region. Brittany is also known for its' mussel or moules, steamed in white wine. Then there's the part of France that borders Germany in Alsace. The region is a mix of Gallic and Germanic foods.
France - it's not just the cultural capital of the world. It's also the culinary one too. Celebrate it . Discover the wonders of French cuisine aujourd 'hui.
Provence provides France with the rich cooking of the local farms and a bounty rich sea, Here you can find olives, fish, tomatoes and onion. There's nothing like a briny, saffron infused bouillabaisse with fresh made, crusty bread. Another treat is pissaladerie. which is a Provencale pizza made with ground olives on toasted bread. Travel a bit north and you get the Alpine cooking, such as the Swiss influenced fondue and raclette . On the other side of southern France there is the Burgundy wine region where the best wines and champagnes are made. Here is also good cuisine, escargots, snails drenched in butter and parsley and the famed jambon persille ham cured with again parlsey. Burgundy is also known for its' rich potage bourguignonne, a vegetable soup flavored with bits of bacon and ham.
Northern France is loaded with history and a history of good food as well. It is here that the famous sea salt, sel du St. Michel is mined in beds near the Monastery of St. Michel in the English Channel. In neighboring Brittany crepes , a true symbol of French cuisine, have been made for centuries and originated there. There are gallettes or crepe stands all through the towns of the region. Brittany is also known for its' mussel or moules, steamed in white wine. Then there's the part of France that borders Germany in Alsace. The region is a mix of Gallic and Germanic foods.
France - it's not just the cultural capital of the world. It's also the culinary one too. Celebrate it . Discover the wonders of French cuisine aujourd 'hui.
Monday, July 13, 2009
Dill - The Summer Herb
Dill is a wonderful herb to grow and use in the summer. It complements many light summer dishes, and adds a delicate flavor to grilled fish, dressings and salads. Many people are afraid to use it because they’re not familiar with its’ sweet fennel like taste. Don’t; be. It’s a good addition to any warm weather dish.
Dill originated in Eastern Europe but was also found around the Mediterranean and Asia. It was even discovered in the tomb of the Egyptian king, Amenhotep II and in archeological digs of ancient British settlements. Dill seeds were also found preserved in the Neolithic ruins around Swiss lakes. The herb is mentioned in the Talmud as well as in the New Testament when Jesus scolded the Pharisees for using seeds and stems to pay their tithes. The name either comes from the Norse or Anglo-Saxon word dylle which means to lull or to soothe because it relieved gas.
Nowadays we use dill in everything from fish dishes such as gravlax or grilled salmon and various salads and pickles where the entire flower is used. My favorite and easiest is cucumbers in a dill and sour cream sauce. This an easy recipe. Take one large cucumber, Slice thinly. Place in a bowl containing about half a cup or sour cream and fresh dill (Note always use fresh dill to get the best flavor). Add freshly ground sea salt and cracked pepper. Chill . Serve as a side dish to any summer dish whether it’s kabobs or hamburgers.
Don’t be afraid to use this great and versatile herb. Use it for your outdoor cookouts or in a salad. It’s one of the best things to come out of a summer garden.
Dill originated in Eastern Europe but was also found around the Mediterranean and Asia. It was even discovered in the tomb of the Egyptian king, Amenhotep II and in archeological digs of ancient British settlements. Dill seeds were also found preserved in the Neolithic ruins around Swiss lakes. The herb is mentioned in the Talmud as well as in the New Testament when Jesus scolded the Pharisees for using seeds and stems to pay their tithes. The name either comes from the Norse or Anglo-Saxon word dylle which means to lull or to soothe because it relieved gas.
Nowadays we use dill in everything from fish dishes such as gravlax or grilled salmon and various salads and pickles where the entire flower is used. My favorite and easiest is cucumbers in a dill and sour cream sauce. This an easy recipe. Take one large cucumber, Slice thinly. Place in a bowl containing about half a cup or sour cream and fresh dill (Note always use fresh dill to get the best flavor). Add freshly ground sea salt and cracked pepper. Chill . Serve as a side dish to any summer dish whether it’s kabobs or hamburgers.
Don’t be afraid to use this great and versatile herb. Use it for your outdoor cookouts or in a salad. It’s one of the best things to come out of a summer garden.
Saturday, July 11, 2009
I Came I Saw I Tried
Yesterday's entry was devoted to this stand in my local mall. All it sold was corn and potatoes. As a foodie I was intrigued so I went up. Mind you the mall was already crowded because the kid who plays Draco Malfoy (that snotty blonde teen from Hogwarts) was also at the mall promoting the new Harry Potter movie. it was chaos getting to the stand which was well out of the food court.
Was it worth it?
Well, to be honest I don't really know. The stand is called Cup It and it features food in - you guessed it - a cup! it was created by a Turkish immigrant to the States and the concept is really really new. there's another one at the Palisades Mall in Nyack, New York, not far from here. I checked the reviews on that one and like me, diners were a bit confused. The concept is food in a cup but it's corn niblets not popcorn or fries. It cost me four bucks for niblets mixed with butter and salt. There are other flavors such as Mumbai which I guess is curry and then there's a barbecue one. I like corn and especially buttered corn but I don't feel a cup of it is a substantial dinner with a diet Coke. Also the idea of paying four bucks for it is a little pricey. I can go to my neighborhood A&P and just buy up a whole slew of canned corn fo r that price
The potatoes were little waffle fries , not balls and they were flavored as well. I didn't get that but tried my Mom's waffle in a cup. It a medium sized round waffle squished in a cup. Nutella is added to it along with fruit or nuts. She chose fruit and whipped cream. It wasn't so bad , kind of tasting like a warm brown derby cake. Still not what I would get at my local mall for dinner though.
So I tried Cup It. I think it would have more potential if it served a variety of fries or maybe even soups. Eating niblet corn , even as a snack is just too outre. Maybe it could work , with some tweaking. It just leaves me puzzled.
Was it worth it?
Well, to be honest I don't really know. The stand is called Cup It and it features food in - you guessed it - a cup! it was created by a Turkish immigrant to the States and the concept is really really new. there's another one at the Palisades Mall in Nyack, New York, not far from here. I checked the reviews on that one and like me, diners were a bit confused. The concept is food in a cup but it's corn niblets not popcorn or fries. It cost me four bucks for niblets mixed with butter and salt. There are other flavors such as Mumbai which I guess is curry and then there's a barbecue one. I like corn and especially buttered corn but I don't feel a cup of it is a substantial dinner with a diet Coke. Also the idea of paying four bucks for it is a little pricey. I can go to my neighborhood A&P and just buy up a whole slew of canned corn fo r that price
The potatoes were little waffle fries , not balls and they were flavored as well. I didn't get that but tried my Mom's waffle in a cup. It a medium sized round waffle squished in a cup. Nutella is added to it along with fruit or nuts. She chose fruit and whipped cream. It wasn't so bad , kind of tasting like a warm brown derby cake. Still not what I would get at my local mall for dinner though.
So I tried Cup It. I think it would have more potential if it served a variety of fries or maybe even soups. Eating niblet corn , even as a snack is just too outre. Maybe it could work , with some tweaking. It just leaves me puzzled.
Friday, July 10, 2009
Corn-y Stuff
There was a new stand at the mall yesterday that caught my attention. All they were doing is selling cups of cooked corn kernels. Nothing else with it , just steamed kernels. They also sold little potato balls, not gnocchi, just rounded dime sized balls. This has snagged my curiosity.
I am planning on checking out this corn stand tonight. Anyone that sells just a cup a corn and expects to be successful - well bless 'em. Unless there's some kind of sauce whether butter , or oil or spice sprinkled on it no one is going to buy this,. There are other veggies that would be more saleable such as carrot sticks and broccoli florets, These could work Serve them with a cup of ranch dressing - a perfect pick me up for diet conscious mall walkers and mall rats.
I'm also kind of curious about the potato balls too. They looked like those veggie puffs you see in your health food aisle . It seemed like they had some flavoring there, sort of like parsley because they were green flecked. I wonder if they come in different flavors, like barbecue and sour cream (the most obvious flavoring choice).Again on my weekly Friday night pilgrimage to the mall, I'll pick up some cups and report back .
Corn and potato sold in styrofoam cups? This foodie will have to see for herself what's all about. Read tomorrow's entry for my review.
I am planning on checking out this corn stand tonight. Anyone that sells just a cup a corn and expects to be successful - well bless 'em. Unless there's some kind of sauce whether butter , or oil or spice sprinkled on it no one is going to buy this,. There are other veggies that would be more saleable such as carrot sticks and broccoli florets, These could work Serve them with a cup of ranch dressing - a perfect pick me up for diet conscious mall walkers and mall rats.
I'm also kind of curious about the potato balls too. They looked like those veggie puffs you see in your health food aisle . It seemed like they had some flavoring there, sort of like parsley because they were green flecked. I wonder if they come in different flavors, like barbecue and sour cream (the most obvious flavoring choice).Again on my weekly Friday night pilgrimage to the mall, I'll pick up some cups and report back .
Corn and potato sold in styrofoam cups? This foodie will have to see for herself what's all about. Read tomorrow's entry for my review.
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