Monday, August 14, 2017

Soon!!!!

SOON!!!
Foodie Pantry will be reopening September 1st and with it comes all new ideas, reviews , recipes and pictorial how to. The Great British Baking Show will be featured as a modern Jewish cookbook review along with healthy recipes with low acidic ingredients.

Restaurants will be reviewed.I'm looking forward to trying out Texas Roadhouse with its' Blooming Cactus and yummy selections of steak!Also Nino's in Garfield NJ, with it's amazing Portuguese dishes.

See you soon!!!

Liz

Tuesday, August 8, 2017

Getting Closer

The Pantry will be opening soon. Look for healthy recipes, new cookbook reviews , how to pictorials and recipes.

Wednesday, August 2, 2017

Foodie Pantry Reopens September 1st




The Pantry returns Friday , September 1st. Look for all new postings , reviews, and musings on diet!

Looking forward to writing in this new season!

Liz😸😸😸😸

Friday, July 7, 2017

The Last Entry ..... For Now

I am closing the Pantry for now. I don't know if I will come back because I am undergoing a life altering operation. it will change me - and not for the better. I whole heartedly wish everything was different - back to normal, where I could still interview chefs and write about food trends. That was not meant to be.

If I am back  - I am back - if not - thanks for all your amazing support these past nine years.It meant  a lot to me. I loved writing this blog and now I must give it up.πŸ’§πŸ’§πŸ’§πŸ˜ͺπŸ˜ͺπŸ˜ͺπŸ˜ͺπŸ˜ͺπŸ˜ͺπŸ˜ͺπŸ˜ͺ

Thursday, July 6, 2017

Summer Eggplant

Eggplant is one of summer's most versatile gems.It can be turned into a variety of different dishes from fried to gracing a pasta sauce.It can be baked  into a type of casserole or turned into a delicious spread. Anyway you cook them, eggplants are the tastiest veggie around.

David Tanis  knows this and wrote about them in his A City Kitchen  in yesterday's New York Times Food section.He uses Sicilian recipes because the eggplant is one of the basic ingredients in their cuisine.It came to the island from the Arab influence and has remained there since the Middle Ages. Two other staples , tomato and peppers , came in through the Spanish during the Columbian period and the three mesh together nicely.It's also part of the cucina povera or "poor cuisine" where simple ingredients and a pinch of this or a pinch of that is added. There are no fancy ingredients, just veggies from the garden, olive oil and herbs.Eggplant has always been considered  cheap. Fried slices of it , coated in breadcrumbs were always known as "poor man's oysters." and this is a stand in for lamb chops in some Sicilian households. They're  also great in salads, or pickled. Stuffed eggplant is a standard and it's usually filled with rice and ground beef.

Mr. Tanis gives three eggplant recipes that are perfect for a summery dinner. The first is pasta alla Norma, named for the famed opera by Vincenzo Bellini, He  came from Cataniia where he ate this dish daily for lunch. It's simply  mixing fried cubes of eggplant with penne pasta. The seasoning , again, is pure cucina povera, It's garlic , tomatoes and basil  mixed with the cubes. Toasted bread crumbs and cheese  are usually sprinkled on top. Another tasty dish is caponata, which from the island's Arabic period.It's stewed in oil, and sweetened with sugar. The savory kick comes from vinegar, capers , tomatoes and onions cooked into a type of sauce.  The eggplant is then added and let set to allow all the flavors to meld.It should sit for at least an hour before serving.Baked eggplant parmagiana is another delicious way to cook or rather bake the veggie. The original recipe recommends layering it with tuma cheese, that highly aromatic cheese from Piedmonte but Mr.Tanis uses smoked mozzarella and fresh ricotta. Anchovies fillets are scattered on top, their saltiness bringing out the eggplant's sweetness.

Take advantage of eggplants  this summer. Use them in a variety of different dishes, They're versatile and tasty, perfect with other summer harvests of  tomatoes and peppers.

Wednesday, July 5, 2017

Berry Time

One of the best things about summer is that it's berry season. These rich colored gems are perfect in everything from cakes to ice cream, from pies to tortes. They add snap and sweetness , livening up any recipe.

Famed chef and pastry chef , Yotam Ottolenghi wrote about them in today's New York Times Food section. He only discovered them when he was a young man and cycling through the Netherlands and Belgium to Paris. He did have fruit growing up, mostly from trees. namely figs,  pomegranates, lemons and dates, but berries growing on low to the ground bushes were a novelty to him. His interest was piqued by famed chef Rowley Leigh. Chef Leigh did with berries what Middle Eastern chefs do with herbs - use them in absolute abundance,They need to be the building blocks of the recipe.Chef Ottolenghi's own recipes  include berry infused icings and butter creams. he studs them in cakes and tarts, mixing them with those fruits of his childhood. Lemon is probably one of the best partners for berries, as its'tartness and simplicity  marries the sweetness and layered complexity of any berry.

This is obvious in the his recipes. There is a blueberry, almond and lemon cake, perfect for any summer get together, from birthday to barbecue. He combines a cup and a half of fresh blueberries with both lemon juice and lemon zest. Lemon glaze finishes it off, so the cake, which is more of a pound, is not overwhelming with the taste of blueberries. Almonds also temper this , in the form of flour. His other recipe also marries nuts and berries. This time he uses pistachios and raspberries.The crust also has a taste of lemon to it, along with white wine vinegar. The filling combines a heaping cup of raspberries with two and a half cups of raw, shelled pistachios. He roasts and mashes these , until they're almost like a nut  butter. Eggs are then added for body and then it's placed in  the pastry shell. The raspberries are then sprinkled over the filling and baked.It comes out kind of like pistachio marzipan

Take advantage of berry season. Use those ripe. rich gems in such treats as tarts and cakes. Enjoy their,earthy sweet, flavor..

Tuesday, July 4, 2017

Happy Foodie Fourth

Enjoy the nation's birthday with fun foods. Munch on the dogs and burgers, have extra helping of three bean and potato salad.

Watch the fireworks  as you enjoy iced tea or ice cream! Visit the Boardwalk for some yummy cotton candy and candy apples.

⭐⭐⭐🌟🌟☆☆⭐⭐⭐⭐⭐🌟🌟🌟

Happy Birthday America!!!!!