Times are busy here at Foodie Pantry and there's no time to really write a good post. (This will end in January)This is why THE Question is being introduced. It'll be revolving around all things food. I'm looking forward to the answers.
THE QUESTION: What is your favorite kitchen appliance and why?
yes, pumpkin spice is rhe flavor of the moment right now but there are other fall flavors both savory and sweet to consider. They not only the season but tastes and depth to any recipe.
There are savory flavors as well as weet. Sage is big right now.It's one of the components of stuffing and brings a green earthiness to any dish. A homemade stuffing with a good sprinkling of sage leaves is the perfect side to any roast turkey and evne chicken. You can also use it in a butter sauce gracing pumpkin or squash filled ravioli. Turmeric is also an autumnal spice that's good for you.It reduces inflammation throughout the body.You could easily make a warming curry or dal with it Roasted turmeric potaotes would make a nice side with any Sunday roast.Try the otaotes this time with thyme, an herb used mostly during October and November.Even putting in in scalloped potatoes is a change up that would please the family.
Of course other fall flavors are maple and walnut. Maple can be versatile being used in both saovry and sweet dishes. Mix it with orange juice and ginger and then glaze Cornish hens with it. it can also be used in various pies cookies and cakes.A maple flavored frosting would be perfect on a cardamon spice cake.Walnuts are big in the fall. It would be great in making a Black Forest cake a lovely Bavarian treat rich with chocolate and cream. Of course walnut brownies is the perfect after school snack or weekend treat.
There's more to fall than just pumpkin spice.Try these other flavors.They too can get you in the mood for crisp weather and warm snuggly sweaters.
it's that time of year again. the leaves are falling. People are wearing sweaters and fleece.what season is it The twentieth one of pumpkin spice latte. It's amazing that it's lasted this long.
New contributor and Food 52 recipe developer Ella Quittner wrote this humerous observation in yesterday's New York Times Food section. She also delves in the history too.Twenty years ago Peter Dukes, a director at the company created the drink, thus beign known as the "father of the PSL." Surprisingly though it scored lower than chocolate and caramenl infused coffees at the time as it debi=uted mostly around Washington DC, and Vancouver British Columbia. The mangers were the first excited about it then the stars of the early Aughts, Katy Perry and Kristin Cavelleri touted its; assets. The drink took off. Despite this it was never considered hip.In fact its' unwillingness to be hip has helped it to be a perennial classic.It's a season trend but not trendy.
It is a comforting drink. Thanks to it there is everything pumpkin spice from hummus to even deodorant. Starbucks' rival Dunkin Donuts created it's own version in 2020. Many associate it with white girl privledge and the patriarchy.Its a derogatory portrait of the basic woman.Maybe because Starbucks has been ubiquituous and it is in almost every small town and large city.it was sure to be a must have in everyone's lives. There may be a "cringe factor" as Victoria Carliotti, a New School student puts it and she woulnd't post herself drinking it on Tiktok. yet she will be ordering it.Ir's sort of like McDonald's Grimace Shake popular during last summer when Gen Z made it a central part of their sbusrdist horro shorts on social media.
Pumpkin spice latte is here to stay. It's a comfort drink that symbolizes fall and coziness. It's what people want to celebrate the coming of fall every year.
New York Chicago and San Francisco have alway sthe premier cities for fine dining. Yet Los Angeles is becoming a city known for quality restaurants. There are some great place to dine in the City of Angels.
Native Angelino and regular contributor Tejal Rao listed them in today's New YorkTimes Food section.there are some very good ones and that cater to all sorts of tastes.There are classic Italian ones such as Quarter Sheets ,an upscale pizzeria that features all sorts of pies. Antico Nuovo features Italian country cooking and quirky pastas like foglie d'ulivo and maloreddus. French cooking also reigns supreme in LA too. There is Republique, known for it's crunchy baguettes and delicous fusion dishes.in nearby Santa Monica there is the classic menu of Pasjoli. Here you can try pressed duck, done in the same way its'been cooked for centuries.Mexican food is also represented in Ponchu's Tlayudas which serves their version of blood sausage There is the wine bar Ruby Fruit, an inclusive gay bar, which features tast food such as their vegan hot dogs.
Yes there are Asian restaurants too CHinese .Korean and Japanese restuarants reigh supreme here too. Go to Needle for a Cantonese version of French toast. Perilla LA may be a smalleatery but it packs a big punch food wise.There are rolled omelets and warm seasoned rice.Yangran is a Korean American place that combines Ashkenazi Jewish recipes with traditional Korean. There is pea shoot salad served with a golden capped congee potpie. Visitors to the city have to try Yess where there are tasting menus along with katsu, Japanese fried chicken. There is also Tsubaki that features charcoal grilled yakatori ans that also features seasonal ingredients. If you want Thai food then try Anajak Thai which features a tasty fish custard and Thai fried chicken.Ravel offers a taste of African cooking that features North African and Middle Eastern cooking.
LA is a culinary mecca worth visiting. The city is chockful of many different eateries from all sorts of cultures. It'san international buffet .
Could paterson , new Jersey be the next foodie destination, Surprisinglly this gritty industrrial town could be on everyone's list to visit int e next few years.It has a thriving immigrant community and with that a thriving food scene. You can find everything from Caribbean pupusas to Turkish piti there.
Paterson has always been a factory town ever since Alexander Hamilton (yes , that Alexander Hamilton) showed George Washington the majestic falls known as the Great Falls. It was in 1792 that Hamilton wanted to turn the area into the next Manchester England, an industrial city filled with mills and factories. He succeeded and within a century it became a major US manufacturing city. with it came the first immigrants, namely Irish. However the Piedmontese came from Northeastern Italy to run the silk mills, hence the city's nickname Silk City, They brought such good food as bagna calda , fritto misto and risotto. The Syrians, also skilled in silk making followed and they brought dishes like kibbeh, and the now popular breakfast dish shakshuka. African -Americans migrated from the South in the Sixties and Seventies and brought with them such tasty dishes as fried chicken and collard greens. The recent wave of South Americans brought a tropical flavor to the city , with such dishes as plantanos and mofungo.
If you go to Paterson (and it's a quick hop from Manhattan) there are several restaurants to try.Patsy's is one of the oldest , first serving customers in 1931. Their pizzas are legendary and have a huge fan base.. They also have arancini, Sicilian rice balls and clams oreganata that are amazing It's right off Route 20 and is easy to get to. The city has a relatively large Middle Eastern population. There are several places to get sharma and za'atar along with Turkish pizza or pide This is a long flat bread filled with everything from pastrami to veggies.Pide 28 is one of the best and one of my favorites. I do like their tomato and mozzarella pide but the pastrami one is beyond tasty.Every bite is a mouthful of delicious spiced beef. It's across from another great place Nablus Sweets Bakery. Here you can try all sorts of yummy sweets like knafa, a kind of Middle Eastern cheesecake. The classic Bonfire Restaurant , a paterson staple for decades has reinvented itself. It now serves every kind of mofungo, from the traditional pork infused to ones full of lobster or goat stew.
Few cities in New Jersey have a multicultural culinary scene like Paterson. Visit it for the history but definitely stay for the food. You'll find a rich and varied menu.
LIdl is fast becoming a favorite of American shoppers. Not only do they have good prices but also good food on many unusual imported treats. It's a fun trip to see the stroes. You'll never know what you'll find.
I recently went to my local Lidl in Elmwood Park, new Jersey,. I was not impressed on my very first trip there but almost a year later that changed.I always lik their focaccia pizzas,. Those are great but that was it.,Now they have much more, very much like another German import Aldi.
Of course Lidl has some good sweets too. I could not resist their version of the classic fudge stripes and straight from Fmance macarons.
If you want good and gourmet food for much less, then head to your local Lidl. You'll find some interesting foods that will enlarge your culinary palate. It's worth a trip.
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There are so many cookie companie s out there yet Chip City stands out. Why? Their cookies ar ethese huge mounds of goodness, bigger than the average round! Plus they come in all sorts of unusual and traditional flavors.
I discoivered them today in Ridgewood ,New Jersey, Any bakery featuring cookies is always worth investigating.It was a cheery place with the lure of cookies - GIANT ones
There's bee a growingconcern over what college kids eat on campus. Cafeterias are producing tasty food but the problem is that it's mostly fried. Some are changing their menus to fit diets and religious restrictions >Yet in some schools there's still a battle.
It is easier to conitnue a menu with cheap ingredients. However it's time to rethink the dishes whne students' health could be harmed.If enogh people protest there can be changes Both faculty and the student body should have some kind of protest along with petitions that everyone can sign. They can even ask for a school nutritionist that can help in planning healthier meals. He or she can also assist in what ingredients to buy and recipes to make. A nutitionist can also help in teaches classes or giving seminars on proper eating,If the school doesn;t have the money for one , then they can always rely on a professor who teaches the subject. Their input will also be helpful when it comes to planning decent recipes to put out,
What else can universities and campuses do? One is installing salad bars on the campus. This way both faculty and students can eat fresh veggies and fruits. The cafeteria staff can also include healthy proteins like chicken or turkey. They can also offer good for you dressing like vinaigrettes flavored with fresh herbs.Forget heavier dressings made with mayo and buttermilk.. They're too rich in calories and fats. Skip the croutons and bacon too. Pepitas and sunflower seeds add just as much crunch and flavor as them. Another suggestion is offering vegan alternatives. Many kids are turning vegetarian these days. Cafeterias can offer burgers made with Beyond Beef or offer more veggies dishes like ratatouille which can be made for a crowd. Instead of doughnuts and cookies, limit desserts to fresh fruits. They're easy to carry in a backpack too.
School cafeterias don;t have to be good food deserts. They can offer students an faculty nutritious and tasty dishes .They just need to change.
What is comfort food?If you're Korean then it;s yakgwa an ancient dessert that's hot again. This sweet has been around for centuries yet's it's firmly beloved by a new generation. Its also an easy bake in any home oven so everyone can discover it's specialness.
Regular contributor and chef Eric KIm wrote about this treat in yesterday's New York Times food section, Yakgwa roughly translates to medicinal confection and for years Koreans used the prized syrup for illnesses .It also connects genrations and tells the story of Korea;s reverance for tradition and optimism for the future. It's been eaten since the Goryeo Dynasty that existed between 918 and 1392 CE and now has had a resurgeance and beyond thanks in part to YouTube and TIktok videos. Then there is the Korean drama Alchemy of Souls" on Netflix that feature the sweet. There is also South Korea's Generation MZ a hybrid of Millenial and Generation Z who have made it popular again. It's easy to find in South Korea with boutique companies like Golden Piece and Jangin Hangwa selling the original honey to newer flavors like lavender, chocolate and even cookies and cream.Traditionally, because of the scarcity of it;s ingredients, honey, sesame oil and flour, the treats were only eaten on special occasions like coming of age, marriage death and veneration of the dead. It's used in memorials although a new generation is having it more often.
It is rare to get here in the States. Chef Kim has included a recipe for it. Yakgwa is basically a fried cookie tha'ts surprisingly made without butter, eggs or milk. Ginger , cinnamon and freshly ground black pepper flavor it A quarter cup of honey or maple syrup provide the sweetness as does two tablespoons granulated sugar. Soju , a clear and distilled Korean brain alcohol is added to the dry ingredients along with the honey and sesame oil. Soju can be found in most liquor stores. Everything is mixed together to form a rough dough.It's kneaded then rolled out. Once cut it;s fried in vegetable oil. You will need to go to a Korean grocery store for the jocheong or brown rice syrup used for the syrup that's poured over th e fried cookies. This also gives the sweets a nice glossy finish too. I'ts mixed with more honey or maple syrup and fresh ly cut ginger is added to this to give it zing. After the cookies have been fried and then cooled for half an hour they're soaked in the syrup overnight and are ready to serve. Many decorate them with pine nuts or crystalized ginger.
Yakgwa is a treat that now can be enjoyed at home. It reprsents the long history of Korea but also it's futire.It's a sweet from the past that can be enjoyed now
If you want to be the next Julia Child your easiest route would be TIktok. This uber popular app has created some new culinary stars that are being shot into the popular media stratosphere.will this trend last? Possibly
Regular and cookbook author Priya Krishna wrote this fascinating article for today/s New York Times Food section. Tiktok has been responsible for the meteroric rise of such novelists as Colleen Hoover thanks to the ever popularBookTOk. Now foodies around th eworkld are diiscovering good recipes by personable home chefs and bakers. Thes people have no experience , no culinary school or even restaurant experience. Some have only come to cooking and baking recently like B. Dylan Hollis. He started baking in his Wyoming kitchen during the pandemic. yet it was the usual sourdough recipe. Since he loved vintage Mr. Hollis decided to try recipes from antique cookbooks and hisa pork cake, meat loaf meets pound cake (!!!????) became a smash hit, viewers loved it. Now he even has a lucrative cookbook that came out in JUly. Baking Yesteryear has evne sold more copies than the Obamas books and Prince Harry's autobiography.
Other home chefs are following suit. Joanne Lee Molinaro has racked up sales along with garnering thousands of fans with her Vegan Korean videos. There;s a story with each video as she creates tasty nonmeat dishes. JOn KOng is another Tiktok home that has not only garnered a following but included QR codes in his cookbook that links them to his videos. Then there's Nadia Caterina Munno who parlayed her 3.1 million Tiktok followers into a deal for a cookbook. Her "The Pasta Queen" released last NOvember debuted at number five on the New York TImes "Advice, How To and Miscelleneous " list Her career took off when she posted a video in 2020 crtiticizing how another made lasagna. Jenny Martinez was selling bulldozers before she made My Mexican Meso videos and then got a cookbook deal. Barbara Costello, a 74 year old retired teacher has just aced a deal for a cookbook, thanks to her "Celebrate with Babs" Tiktok videos. These are homey fun recipes that wouln't go amiss at a tailgating party.
Will these Tiktok chefs have the lasting power fo JUlia CHild?They could. Their recipes are just as good as any chefs
What do you do with all those leftovers ? Are they still good and if so can you repurpose them. What can you creat with a bit of these combined with a smattering of that?Plenty if you know how to do it.
Leftovers get moldy quick. Eat them now or you'll be faced with a thin coating of white, green or orange mold. Unless you're conducting a science experiment toss them. fruit also either gets a white fuzzy coating of the stuff alogn with shriveling up quick. The same with veggies. Try to use fruit as part of a parfait or evne breakfast. Of course overly - almost black bananas are a staple in banana bread. Apples and pears with brown spots should be chucked outside either to feed the local wildlife ro added to the compost heap. If you went apple pickingand wound up wirh too mnay baskets, then think about wither giving them to family, friends and neighbors or make pies and tarts for the crowd. Keep in mind that fall's fruit apple and pears can be frozen and they can be used for later use. As for veggies again, if there's even a spot of mold toss them,if not think about salads that just have tomatoes or peppers in them. Onions can keep and they can be shredded and air fried for crispy snacks.
Protein goes quick too,.leftover steak and chicken can be cut up and used in salads. Add tomatoes , broccoli and green beans Dress with a zingy Italian dressing for a qucik supper.Another idea is adding the meat to ratatouille for a different spin on the classic French dish. Serve with toasted baguette slices.Leftover turkey and ham can be ground in the food processor with some mayo . This can take the leftovers into lunch or even as a quick snack spread on crackers. Leftover soup can be revitalized with the addition of broth and smaller pasta like pastina or orzo. It can be stretched also with some leftover steaks or cut up chicken breasts along with whatever cut veggies you have. Leftovers can also be turned into subs.Yesterday's salad can be used as one of the layers along with whatever cheese you have in the fridge. Keep in mind that cold cuts have a short life too. Use them within a few days whether in sandwiches or inyour takes on Croque Monsiur or Croque Madame.
Clear the fridge before you forget and wind up with all sorts of mold. Be creative what the leftovers . They can be turned into something tasty and not be wasted.
The temps are cooling and that means one thing - it's back to good old fashuioned roasts and sides. There are many you can make for these crisp , cool days and nights.
Keep in mind that roasting is changing. In out mothers" and grandmothers" day the oven was primarily used for cooking all sorts of meat. Now you can roast on your barbecue or more popularly your air fryer It makes roasting a bit more fun and interesting. If you are roasting on the grill, remember that the wood chips you use will flavor the meat. Most use hickory on beef and pork while poultry can be roasted over pecan, maple, hiickory or mesquite chips. Charcoal also works. For a traditonal flavor just rub what you;re cooking with olive oil and season with salt and pepper. Try not to barbecue a fatty piece of meat because it will drip into the flames and cause a fiery flare up. The cut can rest for thirty minutes before serving. If you're going to roast chicken on the grill stick to the smaller birds like Cornish hen or poussin or a Spring chicken. The last is small young bird. with the average weight of only one pound. Remove the bag of giblets, heart and liver before cooking. These can be chopped up and used in the accompanying gravy.
As for the air fryer, the cooking time is more or less the same as an oven. For roast beef it's usually fifteen minutes fo revery pound . Afour pound London Broil will take about an hour. The same goes for chicken. It's thirty minutes at 350 degrees farenheit with a break after fifteeen minutes to turn the bird. Pork roast is also great , roasted in the air fryer. They skin gets extra crackly, which only elevates the flavor.It's also quicker to cook than a oven roasted one.It will probably take about fifty minutes for a two pound one. Keep seasoning simple so the flavor shines through. Of course you can go the traditional route and ove n roast your meat. Doing such allow you to collec tthe dripping to create a rich gravy. Another plus about oven roasting is that you can also roast some veggies when you're cooking that roast beef or chicken. You could easily pop in a tray of seasoned potatoes for roasting. They make a great side for any kind of meat.Consider also Brussels sprouts , carrots and cubed sweet potatoes or yams to add to your roast.
It's time for heartier cooking. Return to roasts and sides for a good old fashioned meal. There's nothing like a satisfying dinner that's filling and delicious.
For me it's time for homemade celery and potato soups.All soups should start with a good stock.I like Acme's Signature veggie broth
Honey is a big part of Rosh Hashanah.Eating it represents a sweet new year .It's also a vital part of fall baking and cooking too. It has it's benefits as well along with having an earthy sweet flavor - the perfect addition to any recipe.
What exactly is honey? In rough terms bee vomit which is stockpiled in the hive in a wax structure called a honeycomb. The bees regurgitate in the honeycombs' thousands of cells where it's then stored. The sweet's thick and viscous texture comes from water evaporation thus producing a type of syrup. Honey can be gotten from both wild and domesticated bee coloniest has many uses , including acting as a kind of antispeptic . YOu could use it on wounnds if there are no bandaids around. Sugar is known to have an osmotic effects, drawing water out of surrounding tissues.It also reduces swelling and encourages fluid from lymph nodes to heal the wound. However honey is best in different recipes and even some cocktails. What kind should you buy? There are eight varieties that can suit your needs. Most stores sell wildlfower honey which is a blend of different wildflowers to make it. This can be used in baking, especially apple recipes along with - surprisinly tomato sauce. The honey gives th e sauce a rich earthy sweetness that paired perfectly with the savory ingredients. Another popular honey is clover honey. This has a light , sweet taate that's perfect for baking, marinades or just adding to tea or oatmeal. There is also eucalyptus from Austrailia and orange blossom honey , another popular kind.
Since it's the start of the Jewish New Year a honey cake recipe is the perfect recipe for the weekend. Try one that also has strong black tea along with cinnamon and nutmeg blended in for a unique flavor. Any kind of honey would work here but if you want it to give it a light flavor then go with the clover. A lovely fall treat are honey cupcakes with salted honey icing . You cna use fresh honey from your local farm for both the cake and the frosting or one with some flavor like the orange blossom. Don;t use raw honey or it could liquify and ruin the texture of both. Honey cookies are an unusual but tasty treat to make. They have a light flavor , perfect with tea or coffee .They'd also make a good addition to any fall brunch as well. Honey can also be an ingredient in apple pies too. Use it instead of sugar to sweeten. Again a light clover based one works well. you could also create a healthy apple cake that uses the sweet instead of sugar. This is also the season for roasts , especially for ham. use a honey baked glaze rich also with fresh orange juice, and brown sugar for one. Honey is an excellent glaze for chicken , especially Cornish hens,
Start the year off with honey. Begin autumn with a wide range of delicious honey recipes.it's the perfect ingredient to try with both sweet and savory fall dishes.
When is a kitchen not a kitchen? When it could be combined with any other room, namely a bathroom. There are several places in Manhattan that could double as two utile rooms. Is this becoming a trend or a take on an older New York City lack of space problem?
New contributor and food writer Jess Eng wrote about this in yesterday's New York Times Food section. Bath tubs in New ork apartments aren't new. In fact they've been over for more than a century thanks to the New York Tenement House act of 1901. It required all residences to have a sink and a bathtub to meet the city's sanitation standards. Then Lower East Side apartments the tubs fit into the largest room of the house which was the kitchen.Now , over a hundred years later New Yorkers have fallen in love with them , creating ingenous ways of dealing with a tub right next to the stove or fridge. There are also kitchens that wouldn' go amiss in a child's playhouse thanks to them being so tiny. Other kitchens even have stoves from the Twenties which still work. How do city home chefs cope with all of this?Being New Yorkers they've developed ingenous and creative ways of dealing with this strange cooking spaces. it could only work and happen in Manhattan.
Having a miniscule kitchen is no big deal for Phoebe Lifton and her partner Arthur Canedo. Their Upper West Side apartment is a dream with it's proximity to grocery stores, parks and restaurants. There are even picturesque views of trees blooming in the Spring. The one drawback? An almost doll sized kitchen. everything is miniature from the fridge to the two burner stove. There is no oven for baking or roasting yet, thanks to their Insta Pot and toaster oven they make it work. They created carrot saffron risotto and shakshuka. Then there is Elise Shatz who has a bathtub in her kitchen .Most of the units in her tenement building do have this quirk, a leftover from an earlier age. It's not used for bathing but could be used for storign ice and drinks at a potential party.Nikole Naloy takes advatnage of her kitchen shower's nearness to access a hot cup of chamomile tea on the nearby counter. The storage problem in a small kitchen can be a bit much too. Edythe Hughes unplugged her noisy fridge and uses it for her books and papers. She does have a mini fridge for perishables.
It's not unusual for a kitchen to have extras. It is , however when there's a bath and shower stuck in th emiddle of it. Then again that;'s what makes the city so unique
Fall is one of the craziest seasons. After the lazy day of summer it;'s getting back into a whirlwind of school activities and at times increased office work. Add to that cooking along with other chores.At least there are recipes that make life easier.
Cheif editor Emily Weinstein gives some interesting and varied recipes for easy week night and even weekend cooking in today's New York Times Food section. Keep in mind that they could be doubled and served two days of the week too. All the recipes are straightforward and can be made in thirty minutes or less. She created these recipes with kids in mind but they're perfect for adult families or just busy couples looking for a good and easy meal. One is the simplest. Kay CHun lent her recipe for meatballs which follows the classic Italian recipe.It's mixing ground beef and pork(or strictly beef if you prefer. ) and mixing it with egg and panko crumbs. Italian seasonings such as dried oregano, basil, marjoram, thyme or oregano can be added.Keep in mind you can do the same with Impossible Meat too for a vegan option. A vegetarian option is red curry lentils with sweet potatoes and spinach . This is a perfect dish for a cool autumn night because of th eheat from, serrano chiles, and red curry paste being added to a wonderful array of veggies. Another meatless dinner is chile fettucini with baby spinach. Chili crisp is what gives it it's zing.
There are meat and fishes dishes here too. Think crispy gnocchi with sausage and peas for an easy midweek supper. This is an easy mix of store bought sausage and gnocchi cooked with frozen peas. Another snap dinner is lemony shrimp and bean stew made with leeks and white or cannellini beans. You could serve this over pasta or just dip Italian bread into it.Instread of take out make Grace Lee's kimchi fried rice which you can use leftover rice and Spam along woth a vaoriety of spices and soy sauce. Chicken katsu is another choice . This is like a Japanese schnitxel, with breaded chicken breasts , first coated in eggs, flour and then bread crumbs and ten fried in oil. The sauce is tonkatsu a mix of kethcup, Worcester sauce sauce and molasses, Sugar, soy sauce and cloves are also added to this along with fresh ginger for bite. baked cod with Ritz cracker topping is another chocie and it's comfort food one. The Ritz crackers are mixed with melted butter, chive ,parsley, lemon zest and a mix of onion and garlic powders. The fish can be any white fish from cod , haddock or halibut. The crackers are put on top of the roasted fish and baked for an extra ten to sixteen minutes. It's served with asqueeze of lemon.
Weekday meals don't have to be a hassle. Use any of these for worry free cooking. They can be the easiest thing to make during a hard and difficult week.
It's hard to cook on weekdays. There's always a busy schedule , with work and after school activities. A simpler solution is cooking ahead on a Saturday or Sunday and using those cooked meals for the week ahead.
Cooking ahead is not a new idea but it's a god one . You don't want to rely on frozen , processed foods all the time and you want your family to eat healthy too. One of the simplest recipes to make is sauce. If you don;t have time on the weekend then consider using your crock pot. Just pop the ingredients in and let it cook for six to eight hours while you get Saturday chores done or even want to spend time hiking or going to the beach The sauce can be used in a variety of different ways, from a traditional spaghetti to even a base for a chili. For the last just add some ground beef or vegan crumbles. You could also make chili in advance too. All you have to do is pair it already baked cornbread which can be bought at any grocery store. Another great go to sauce is pesto. This is a bit more labot intensive than tomato but worth it. The sauce begins with pulverizing fresh basil leaves with olive oil and slightly toasted pine nuts. (these can be omitted or walnuts can be subbed in), Since the cheese could cause mold when frozen omit it and add it later when you;'re ready to cook wth the sauce. Pesto can be blended with tomato sauce or use just on it's own with any kind of pasta.
Meat loaf is a week night staple. It's easy to make on the weekend and then freeze. Both uncoooked an d cooked can be kept for up to six months. Just remember to wrap it properly so that there are no freezer burns. The good thing about the meat loaf is that you can vary the recipe. Add a cup of barbecue sauce for a zesty tangy slice. You can even serve it with barbecue sauce too Another is adding chopped Jalapenos for a fiery change up. A family crowd pleaser will be a meat loaf made with Caribbean jerk seasoning Just toss in about a pinch so it's not too spicy. If the family loves turkey then thiunk about making a couple of loaves of turkey meat loaf. You can even make it healthier by swapping out the bread crumbs and switching in almond meal.It;s also good cold and sliced into sandwiches for next day's lunch . Ground meat can also make for awesome meatballs too, especially if you use the air fryer to cook them. Everyone will love a meatball sub with homemade sauce They'll also be good with the homemade pesto and spaghetti for a heartier supper.
These are busy days. Cook ahead and make the day less busier. It's still good food but without all the fuss.
It is tough to be on your own or in a new country. That's where being a neighbor comes in. Sometmes a cooked meal can do more than anything else. Food is always a good way to connect.
Elderly neighbors or shut ins can appreciate having their grocery shopping done for them. Volunteer when you go on your own shopping trip. Sit down with them to write out a list that should include nutritional foods like fruit and veggies. Yes, they can have treats within limits but also make sure they get a wide variety of good produce too. Ask them also what their allergies are along with restrictions too. They may be diabetic which means restricting sweets and even some fruits or have hypertension issues which means buying low sodium products and staying away from some processed and canned foods. Also include necessities like toilet paper and paper towels. If you have newly arrived neighbors in your neighborhood ask if they'd like to visit the local groceries and markets. You may also benefit when they introduce you to ingredients and spices that are native to their cuisine. Another big help is looking on like for specific shops that sell food they're familiar with. There are always Asian , AfricanSouth American and Caribbean markets that are within walking and driving distance
Cooking brings everyone together. Always keep older friends, fmaily and neighbors in mine when you have a Sunday dinner or a late season barbecue. Even an invitation to an at home tail gating party will be fun. A plus is asking them if they have any favorite dishes or desserts and then creating them for them.If they want to help let them. You can also use a pair of extra hands however make sure that they don't do anything too strenuous or that can do them harm. As for new neighbors, co-workers and classmates treat them to a dinner featuring the best of either American or your own ethnic cusine. They 'll appciate the work that went into it and enjoy both the food and the company. Keep in mind that there may be dietary restrictions. You could try making Impossible Meat or Beyond Beef hamburgers or Gardein's plant based chicken nuggets. Roasted veggies like eggplants, tomatoes, ,peppers and asparagus make for a tasty barbecue. You can even grill fruit such as pineapple and peaches. Introduce them to that great American dessert s'mores. It's a fun treat for adult and kids alike.
Today is a day for remembering. Remember the elderly and the newly arrived when you shop or plan a dinner or party. They'll like that you kept them in mind as they enjoy good food and good conversation.
Morocco is a fascinating country, best known from the classic movie "Casablanca." Yet it's so much more than that. It has tagines, and spices along with flavorful desserts and drinks.
Morocco is a mix of different cultures and people, The same can be said for it's cuisine.There is influence from m the southernmost Spanish province along with Berber, the indgenous culture of North africa. Arab and Mediterrenean influences are also there.It has the most in common with Middle Eastern cuisine than any other North African country. It's history is ancient , with dishes first coming about doring the Seventh Century CE. The Moroccans usually cook with beef, mutton goat and and lamb along with chicken and seafood. Dishes are usually served with rice or flabread to scoop up meats and gravies. lemon picled or preserved lemons along with fermented butter or smen flavor foods. Of course there are the rich and fragrant spices.Dishes are rich with cinnamon, nutmeg, turmeric, ginger and paprika to name a few. There is also saffron, mace , fenugreek,cayenne, black pepper, anise and fenel. Sesame seeds also figure into recipes too. The Moroccans also love using mint,verbena, sage, bay laurel, parsley and peppermint.
Any home chef can easily replicate Moroccan cooking. Tagine, is cooking in a special clay pot which you can get on Amazon for $29.95 . etsy, williams and Soniomoa along with Milk Street also sell them at higher prices ranging from $35 on etsy to $71.25 on Milk Street. Tagine is a sweet and savory blend of spices that can also be cooked in an open skillet. Apopular one is made with chicken , honey, olives,lemon zest and fresh lemon juice. Chopped onions and minced garlic are also added along with a mix of spices, namely, paprika, cumon, coriander, and ginger. This can be served with couscous or even a flat bread like pita to sop up the sauce. The breakfast dish of the moment shakshuka is also big in such cities as Fez and Rabat. This is a breakfast dish tat can easily be cooked for any brunch. It's poached eggs cooked in a tomato sauce with peppers, garlic onions and spices such as paparika, coriander, cumin and cayenne. A sweet and savory pastry called briouat is also popular. They can be filled with lamb beef or chicken for a quick snack or sweet filled with almond paste and cinnamon and coated in warm honey and orange flower water.
Try Moroccan cuisinetoday. Enjoy the fragrant blend of spices as they grace both sweet and savory recipes. The recipes are a wonderful escape to the exotic.
You can contact the International Red Cross if you want to donate or help those affected by the Moroccan earthquake.
After a summer of tomatoes and squash it's time to think outside the back yard. There are a wealth of Caribbean veggies that can be made into interesting and comofrting recipes. It's time to expand your culinary horizons.
One of th e most popular and ubiquitous in all grocery stores nowadays is the cassava. It's a tuber that can stand in for a potato.It has the same starchiness but the flavor is sweeter and nuttier than a spud.It does have t be peeled and boiled because raw it contains lethal high levels of cyanide. You could also soak them for several hours in cold water to also dissipate the poison. After boiling or soaking and peeling try roasting them. They're cut and tossed in a blend of olive oil, cumin, garlic, coriander and onion powder. Cassava or yuca can also be made into tasty fries. Use an air fryer to cook them for fiften minutes at four hundred degrees Farenheit.Unlike potaotes, though, cassava can also be turned into cakes too. It's called pone and is highly popular in Guyana.There a mix of spices like black pepper, cinnamon and nutmeg mixed with shredded boiled cassava and coconut along with butter and evaporated milk. Brown sugar gives the cake its' earthy mellow sweetness. You may be tired of zucchini right now so it's time to try chayote squas. It tastes somewhat like the squash. It can be roasted or sauteed. Use a mix of butter and olive oil to saute it and spic it up with shallots and garlic.
Everyone thinks New Orleans and Southern cooking when they hear okra but the veggie is also big in Caribbean cooking.It's usually paired with that other Caribbean staple the fiery scotch bonnet pepper. If you;re cooking with th e last , remember this is the hottest capiscum on earth. Use it sparingly. Try both in a stew also zinged up with ginger and garlic. Add some temperate yellow onions and tomatoes to balance it out. It would be good over a bed of rice. Saltfish or baccala - dried and salted cod can be added to this to make it more substantial.Caribbean, and especially Cuban and Puerto Rican cuisine would be nothing without plantanos or plantains. It is a cousin of a banana and technically a fruit but you can fry it up like a veggie. Peel them, and thn slice them any way you want , whether in coins or lengthwise , spray with oil and tthen air fry for eight minutes at four hundred degrees Farenheit. Flip them after four minutes. Serve with jerk chicken for a tasty supper. Another great side is pigeon peas, a Trinidadian staple. serve them in a stew or over rice. They cna be spiced up with scotch bonnet , all spice and ginger.
Add some Caibbean flavor to your cooking.Use veggies that the islanders use for a different spin on dinner. It's a fun way to celebrate the bold flavors of the tropics.
It used to be that colleges had a one meal plan fit all ideology. Yet there are more and more students who don;t fit this. They could have nut allergies, be vegan or have religious restrictions. The meal plan has to change to fit the student body's needs.
Regular contributor and chef Priya Krishna wrote about this in yesterday's New York Times Food section. Years ago many a handful of students were allergic to peanuts or couldn;t eat various baked goods. Now one in six students have dietary demands as opposed to the one in eight just a few years ago. Now students can have customized plans, thanks to campus dietticians creating different dishes and opening up allergen free cafes. The students should come first. Most meal plans cost around $5,023 according to a 2022 report from the Department of ducation. some schools such as Vanderbilt University has a cafe that bars te F.D.A;'s top nine allergens. another dinign hall is free of peanuts, tree nuts and gluten along with an app that lets students with allergies customize their meals.Other schools have made similar moves but there are some colleges that simply list their ingredients and offers bins of alternative choices like gluten free bread and dairy free yogurt.
There is always a debate about how far college dinign halls shou;d go with accomodating their students. robert Nelsom, the chief executive of the National association for College and Universuty Food Services said that some dining hall managers argue that it's better for affected students to learn to navigate a convential bufffet. After all they'll have to do it once they graduate and enter the workforce. This may make sense to some students who find their school's dining ha;; choices adqequate however there are many who do have serious problems. Yale senior Maria Bambrick Santayo, a celiac disease sufferer only had six symptom free days where she didn't feel sick from eating. Students would mix up spoons whioch lead to cross contamination. A busy kitchen can't guarantee that bits of flour will also fall in gluten free dishes University of Virgnia graduate Erica Kem had all sorts of allergies , including beef, sesame mustard and tomatoes. The school didnt address these unusual allergies. her parents had to make her meals. Luckily there is a board created by two Northwestern students. Kethan Bajaj and Julia Auerbach. Their College advocates For Food Allergy Awareness and Education.
College dining halls are not what they once were with simple meal plans. They are changing to fit students' needs and wants. Doing this will make student life easier.
Everyone thinks that personal chefs have great glamorous lives. They cater literally to celebrities and can create fantastic dishes with any ingredient they desire. Yet there's also a down side - one that affects their personal lives.
Regular contributor to The New York Times, Amelia Nierenberg wrote this fascinating article in today's New York Times Wednesday Food section. Many think that a personal chef is a great job. It does have its' perkes, Hanging out with stars and athletes. Cooking with the best ingredients possible. Phenomenal pay. Personal chef,Tashea Chanelle Younge can make up to $12,800 a month. she has traeled on planes and yachts, creating delicious meals. Yet she is nothing more than the help.She knows her boundaries . It can be taxing however because she really can;t interact with her employers or their guests. The same is true for rob Li who is no stranger to cooking for others. While his parents had a resraurant in upstate New York, he is apersonal chef to a middle aged millionaire in the Hamptons. It is a glamorous holiday setting for sure but there are drawbacks. Chef Li FaceTimes with his friends in New York City as he misses the excitement and night life . He and his emplyer do get along . They're more like room mates yet the age gap makes it impossible to connect. He's lonely most of the time , filling in the hours with editing footage for his videos on TIktok and Instagram.
Yet more and more young chefs are picking up jobs. The need for personal chefs grew during Covid. Many wealthy family didn't not want to order out and wanted fresh cooked meals prepared for them. For cooks this was perfect.It was either this working in a restaurant's kitchen which can be poorly ventilated or collecting unemployment benefits . There are several agencies that do help chefs find employers. Sami Udell founded Whole Sam during th e pandemic. At first restaurant chefs sneered at the idea of being apersonal cook and Ms.Udell had to go on Craig's List looking for them. Now she receives ten messages a week from young chefs lookinf or job advice. Private Chef Match is another agency that matches cooks with employers .It has a seventy-five percent jump in applications from candidates "who wish to leave or never enter at all the restaurant world." Another agency Food Fire and Knives has also seen an uptick. These chefs are meeting a steep demand that began in the early days of the pandemic.It wasn't for making sourdough loaves but for high quality food. It can be a dream job because of the freedom and trying out new dishes. Many chefs put their work on different platforms to atrract more employers and interest.
There are many plusses to being a personal chef. Yet there is also a downside to this glam job. Like any career it has its' ups and downs.
sometimes a recipe allows you a do over. That's what happened when the Piedmontese onion recpe turned out a disaster.Luckily it was amended and to delicious results.
I started out with a vegan version of my Nonna's and Mom's stuffing recipe.
I used a combo of Beyond Meat , breadcrumbs, some of the onions chopped Vitalife mozzarella, cheese and Melt Butter.
Some recipes you can do over. This is the case with Piednmontese onions. They were perfect thanks to a more tradditional and classic recipe.
Even though it's Labor Day in the Us, remember laborers around th eworld today They're the ones that help put food on our tables. A lot of American produce come fromt farms around the world. It's also good to remember those locally too.
This is the day to thank everyone involved in the food trade. Be sure to tip the waitstaff generously at any restaurant or cafe. They too aren't immune to the high cost of living. Also thank those local farmers and who provide us with seasonal fresh produce. Say a prayer for countries Mexican farmers who provide us with seventy-seven per cent of fruits and veggies. while their Canadian counterparts who give us eleven per cent, namely wheat from the Midwest Provinces Saskatchewan, Manitoba and Alberta. Also be civil to grocery store workers as well. They 're the ones that provide you with delcious baked good and peprare cold cuts for you as well as whole meals.
Enjoy the day before heading of to work or starting a brand new school year. Be kind and generous to all those responsible for putting food on your table.
The school year has or is just about t o start. While it's great to teach kids the language arts and STEM it is also good to teach them about humility and sharing.It makes for a better , more empathetic student.
What can kids do? Visit nursing homes and take part in food pantries. Some secular and religious schools do this, Kids can hang out and bring snacks like apple slices and carrot sticks to share with their elders.A fun idea is having students, whether, they're in kindergarten or high school also visit veteran homes.. Here they can listen to stories while sharing afternoon snacks. Inviting an elderly neighbor or veteran over to your house can also expand a child's experience.Ask your guest what they would like for dinner and dessert. Have your kids help in making both. Another idea is the kids helping yo create a meal or sweet for a shut in neightbor and go with you when you deliever the food. if you have older children then enlist them to go shopping for elderly neighbors and family memebers. It's a great way of having them bond and learning about altruism.Older teens like sixteen and seventeen year olds can drive them to the sotres or even out to a restuarant for a saturdya or Sunday lunch.
Of course bake sales have always been a school staple. Kids should get involved in them as well. This is perfect for little bakers who love to create sweet treats. Talk to their teachers to see if the class can "adopt" a charity in which they can fund raise. It could be an animal charity or for a family who is struggling. They can expand their repetoire by offering some savory treats as well. Think cheese or sausage breads or little pizzas that can be warmed in portable ovens. They could evne try their hands at such complicated recipes like croissant and brioche. The enire school can have a charity dinner or buffet with the proceeds go to a charity as well. Middle school kids can help in cutting up veggies and measuring ingredients. The smaller ones can help in organizing the utensils, plates and napkins. Again kids of all ages can help in baking desserts like chocolate chip cookies and brownies.A great act f charity is also working at a food bank. Kids cna help in putting together packages for those in need. it teaches them not only about helping others but putting together nutritious ingredients for home cooked delicious meals.
Kids need to learn about empathy and kindness as much as they need to learn about the arts and sciences. emphasize the importance of giving to others by way of food.It'll make them more aware of the world aroudn them.
One of the unofficial dishes of Piedmonte Italy is stuffed onions, every family has a recipe for cipolli or oignon ripienne , varying ingredients and spices. Are they hard to replicate ? yes and no.
I've been wanting to make these bt to be honest didn't have the recipe (I do now) I also wanted to skip the process of placing them in the oven. What I didn;t know was that theyhad to be boiled in a mix of vinegar water and salt for half an hour. I did choose the right onions though.
The next stuffed onion recipe will be the true Piedmonntese one. The air fryer ones just did not come out right. I realzie classic recipes need classic cooking in order to be delicious.
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