Classic recipes are always trotted out during the holidays. However that's the problem, classic could mean boring. How to make them shine with seasonal sparkle? Tweak the recipes to amp up their flavor and crowd appeal. The recipes might be age old but the variations are new and fresh.
This was the case in two articles in today's New York Times Dining section. One is Hanukkah latkes, while the other is a traditional party pate. The first piece, written by Melissa Clark ,tweaks the traditional recipe for potato pancakes. Usually they just contain shredded potatoes, onion and egg for binding, However the new one features apple which makes perfect sense. Latkes are always served with applesauce, why not just cut out the sauce and add chunks. It makes for a combination of savory and sweet blending together in one yummy treat. Ms. Clark tops them with cinnamon infused sour cream or Greek yogurt for a delicious twist.
Pate has always been a holiday party staple too. It was a treat for the guests when the host or hostess whipped up their own. However classic pate is made with chicken or goose livers which may not fly with some people. David Tanis of the section, City Kitchen, takes another approach, Why not combine three flavorful meats, in this case , Italian bacon or pancetta, chicken and pork shoulder. Grind these with garlic along with spices and a good splash of Cognac and voila - a tastier version of the traditional dish. Another plus is that this new pate is good leftover on sliced baguettes. It can also be made in smaller versions for holiday gift giving.
Traditional holiday foods are just that traditional. However , once in a while they need to be spruced up for a new generation. It's not tampering with a classic such as latkes or pate. It's improving them.
Showing posts with label Dining section Melissa Clark New York Times. Show all posts
Showing posts with label Dining section Melissa Clark New York Times. Show all posts
Wednesday, December 14, 2011
Thursday, November 10, 2011
Nut Time
This is the season for nuts.What's great about any one of them is that they're so versatile. You can have them in salads, sides or desserts. They're also good on their own, freshly cracked and right from the shell. No matter how you have them , nuts offer an earthiness, perfect for the fall and especially the Thanksgiving table.
This was the subject of Melissa Clark's article in yesterday's A Good Appetite column in The New York Times Dining section. In it, she explores one of the autumn's table's most loved and wanted food. Right now is th e time for three favored nuts, the walnut, the pecan and the chestnut. Walnuts are usually eaten alone (although they give salads a ice crunch) . You can buy them shelled or unshelled , although only four percent of th e nuts are actually sold in their shells. They can be kept up to a year. Ms. Clark gives a great relish recipe that has walnuts mixing with the tangy sweet tastes of pomegranate and orange.
The other nut featured is that Southern classic the pecan. These are plentiful this time of year thanks to that Thanksgiving Day standard pecan pie. Pecans on their own are fantastic, buttery and chewy. In the pie, they 're just heavenly, complimenting the praline type filling .The recipe featured is not pie but couscous, a different spin for sure. Chestnuts have always been a popular treat in November. They're usually eaten for All Soul's Day through out Catholic Europe. They should be scored with an X on top to let them steam out and roasted or toasted over an open fire. Ms Clark offers her dad's way which is slitting them around their circumference and then microwaving for forty seconds. I would prefer mine plain however she makes them as a filling for a tart or in stuffing.
Nuts are always vital to a fall table. No matter what type they are, they add flavor and crunch to both dimmer and dessert. They're also good on their own a s a toasty. tasty snack in front of a roaring fire.
This was the subject of Melissa Clark's article in yesterday's A Good Appetite column in The New York Times Dining section. In it, she explores one of the autumn's table's most loved and wanted food. Right now is th e time for three favored nuts, the walnut, the pecan and the chestnut. Walnuts are usually eaten alone (although they give salads a ice crunch) . You can buy them shelled or unshelled , although only four percent of th e nuts are actually sold in their shells. They can be kept up to a year. Ms. Clark gives a great relish recipe that has walnuts mixing with the tangy sweet tastes of pomegranate and orange.
The other nut featured is that Southern classic the pecan. These are plentiful this time of year thanks to that Thanksgiving Day standard pecan pie. Pecans on their own are fantastic, buttery and chewy. In the pie, they 're just heavenly, complimenting the praline type filling .The recipe featured is not pie but couscous, a different spin for sure. Chestnuts have always been a popular treat in November. They're usually eaten for All Soul's Day through out Catholic Europe. They should be scored with an X on top to let them steam out and roasted or toasted over an open fire. Ms Clark offers her dad's way which is slitting them around their circumference and then microwaving for forty seconds. I would prefer mine plain however she makes them as a filling for a tart or in stuffing.
Nuts are always vital to a fall table. No matter what type they are, they add flavor and crunch to both dimmer and dessert. They're also good on their own a s a toasty. tasty snack in front of a roaring fire.
Wednesday, August 17, 2011
Ice Cream Treats
This is the season for all sorts of frozen goodies. The best part is you can take an ordinary car ton of ice cream add some extra ingredients and have an elegant dessert along with a fun treat.It doesn't take a lot of work either. Just a few scoops and some creativity is all you really need.
This was the subject of NY Times regular Melissa Clark's column A Good Appetite. She explores different variations of ice cream and extras to create interesting desserts. She created and has recipes for the elaborate and the simple.Among the more complicated ones is the bomb. This was a popular mid Century dessert that's relatively easy to make. made out of one or tow flavors, it;s two flavors that have been layered over each other in a dome shape The ice cream is first warmed and softened and then layered in a metal bowl.It;s then refrozen and decorated. ms. Clark made hers with with coconut macaroons and mango ice cream for a tropical, summery taste
A sundae is also mentioned however it's not just chocolate syrup and Reddi Whip over plain ice cream. It's a specially made maple flavored sauce along with creme fraiche.Ms. Clark adds rum for butter and heavy cream for richness and bitter sweet chocolate shavings for bite along with dollops of creme fraiche, the last usually not associated with ice cream dishes. There is also an easy malted milk bonbon that just takes simple ice cream , whether it be chocolate or coffee and then mixed with malted milk powder.. The balls are then rolled in crushed malt ball pieces and frozen.
Ice cream mixed with anything is a good treat. However be creative and innovative and come up with a n unusual dessert. All it takes is a scoop and some interesting ingredients!
This was the subject of NY Times regular Melissa Clark's column A Good Appetite. She explores different variations of ice cream and extras to create interesting desserts. She created and has recipes for the elaborate and the simple.Among the more complicated ones is the bomb. This was a popular mid Century dessert that's relatively easy to make. made out of one or tow flavors, it;s two flavors that have been layered over each other in a dome shape The ice cream is first warmed and softened and then layered in a metal bowl.It;s then refrozen and decorated. ms. Clark made hers with with coconut macaroons and mango ice cream for a tropical, summery taste
A sundae is also mentioned however it's not just chocolate syrup and Reddi Whip over plain ice cream. It's a specially made maple flavored sauce along with creme fraiche.Ms. Clark adds rum for butter and heavy cream for richness and bitter sweet chocolate shavings for bite along with dollops of creme fraiche, the last usually not associated with ice cream dishes. There is also an easy malted milk bonbon that just takes simple ice cream , whether it be chocolate or coffee and then mixed with malted milk powder.. The balls are then rolled in crushed malt ball pieces and frozen.
Ice cream mixed with anything is a good treat. However be creative and innovative and come up with a n unusual dessert. All it takes is a scoop and some interesting ingredients!
Wednesday, June 1, 2011
Gluten Free Goodness
Once upon a time there were gluten free baked goods. To be honest they were horrible tasting not to mention thick and lumpy. . Not so any more.Gluten free baked goods can be just as yummy as their their regular counterparts. In fact they can be addictive - so much so that cake and bread lovers can easily switch over to this healthier alternative.
Gluten free flours were the subject of today's New York Times Dining regular Melissa Clark's article. She covered both professional and home baking regarding this revolution. Wheat free baking is more than just a trend. Thanks to a rise in celiac allergies, more and more moms are seeking out gluten free products to buy and make for their children. Famed bakeries like Babycakes in Manhattan and Los Angeles has always produced gluten free goodies and their cupcakes rival those of the famed Magnolia Bakery in taste and lightness. They are almost ethereal in their taste and texture and have gotten a following.
A better idea, as expressed in Ms Clark's article is that the flours are available to home bakers. Supermarkets carry a wide range of flours such as sweet potato (!), sorghum, teff ( a species of lovegrass that can be ground into a flour)and oat. Also gums such as xanthum and guar, used commercially to bind cakes and cookies can now be bought at your local health store Home bakers will be happy to know that baking with these flours produce a better and actually lighter product. There is even a pizza recipes thrown in so wheat allergy sufferers can enjoy a fresh baked pie with the works.
Gluten free used to be impossible to find and even more impossible to digest. However all that is changing. Thanks to improved flours and regularity in stores and bakery gluten free is definitely becoming part of the American diet.
Note:
I forgot to thank the New York Times Dining Section and their great staff of writers who provide me topics for my Wednesday and Thursday entries. My toque is off to you in gratitude!
Gluten free flours were the subject of today's New York Times Dining regular Melissa Clark's article. She covered both professional and home baking regarding this revolution. Wheat free baking is more than just a trend. Thanks to a rise in celiac allergies, more and more moms are seeking out gluten free products to buy and make for their children. Famed bakeries like Babycakes in Manhattan and Los Angeles has always produced gluten free goodies and their cupcakes rival those of the famed Magnolia Bakery in taste and lightness. They are almost ethereal in their taste and texture and have gotten a following.
A better idea, as expressed in Ms Clark's article is that the flours are available to home bakers. Supermarkets carry a wide range of flours such as sweet potato (!), sorghum, teff ( a species of lovegrass that can be ground into a flour)and oat. Also gums such as xanthum and guar, used commercially to bind cakes and cookies can now be bought at your local health store Home bakers will be happy to know that baking with these flours produce a better and actually lighter product. There is even a pizza recipes thrown in so wheat allergy sufferers can enjoy a fresh baked pie with the works.
Gluten free used to be impossible to find and even more impossible to digest. However all that is changing. Thanks to improved flours and regularity in stores and bakery gluten free is definitely becoming part of the American diet.
Note:
I forgot to thank the New York Times Dining Section and their great staff of writers who provide me topics for my Wednesday and Thursday entries. My toque is off to you in gratitude!
Thursday, March 3, 2011
Coconut Oil Redeemed
Once upon a time coconut nut oil was rendered bad for you. It was high int transfat and caused clotted arteries and heart attacks. it was considered a monster . Now it's been redeemed Pure coconut oil is making a comeback amongst chefs and bakers, Suddenly it's the number one oil, even outdoing olive and canola oils in sales.
it was investigated in yesterday;s new York Times Dining section by regular writer , Melissa Clark. She even baked and cooked with it,being impressed by the way it works with other ingredients and the coconut flavor it lends to anything. Best of all it is good for you, being chock full of lauric acid. This compound increases HDL levels or high density lipoproteins. It has anti viral and anti bacterial properties as well as anti microbial properties. Translated it means it could help in alleviating everything from the HIV virus to simple acne.
How does it taste? Well like coconut but with nutty vanilla taste added as well. The oil now being used as a butter substitute for icing on cupcakes as well as in baking pie crusts. It's also good for sauteing vegetables giving them a slightly sweet, aftertaste. Cook it with bittersweet chocolate to form one of those hard Magic Shells that you can pour over ice cream. Coconut oil is sold in health food stores but also at any Fresh Fields store too.
Coconut oil is not a villain anymore. Buy the pure variety and experiment with it. The oil can go into any dish from dinner to dessert . Another good thing - it tastes like a yummy blend of coconut and vanilla.
it was investigated in yesterday;s new York Times Dining section by regular writer , Melissa Clark. She even baked and cooked with it,being impressed by the way it works with other ingredients and the coconut flavor it lends to anything. Best of all it is good for you, being chock full of lauric acid. This compound increases HDL levels or high density lipoproteins. It has anti viral and anti bacterial properties as well as anti microbial properties. Translated it means it could help in alleviating everything from the HIV virus to simple acne.
How does it taste? Well like coconut but with nutty vanilla taste added as well. The oil now being used as a butter substitute for icing on cupcakes as well as in baking pie crusts. It's also good for sauteing vegetables giving them a slightly sweet, aftertaste. Cook it with bittersweet chocolate to form one of those hard Magic Shells that you can pour over ice cream. Coconut oil is sold in health food stores but also at any Fresh Fields store too.
Coconut oil is not a villain anymore. Buy the pure variety and experiment with it. The oil can go into any dish from dinner to dessert . Another good thing - it tastes like a yummy blend of coconut and vanilla.
Thursday, December 30, 2010
New Year's Quiche
Yesterday's Wednesday;'s Dining section in the Times had a recipe for quiche. This is a great dish to serve in the upcoming days. it;s not only a party dish but a super easy one to make. Plus you can vary it to suit guests tastes.
The recipe is from Melissa Clark who contributes a recipe almost every week to the Dining section. This weeks she tries Julia Child;s famed quiche Lorraine with quiche au fromage. This is a silky custard-y blend of egg, heavy cream and shredded sharp cheddar. The crust is a simple yet lard rich crust, perfect for holding the heavy contents. I have to recommend making your own crust for quiches. i think it's always better than the store bought ones and also less watery.
Although Ms. Clark sticks to the traditional quiche flavors. You can vary it by subbing in ham bit for the bacon. There is even a recipe calling for devilled ham.A seafood quiche is not unheard of. Most call for a cup of crab meat but you can also thrown in lobster bits and shrimp. Vegetable based quiches are also good. there;s nothing like a spinach or a broccoli one.For these you can use fresh or frozen, just make sure that the spinach is dried before adding to the quiche.
There;s nothing like ringing in the New Year with a good , warm quiche. It is a filling and festive party dish that everyone likes. Make the traditional or the variations for some great holiday eating!
The recipe is from Melissa Clark who contributes a recipe almost every week to the Dining section. This weeks she tries Julia Child;s famed quiche Lorraine with quiche au fromage. This is a silky custard-y blend of egg, heavy cream and shredded sharp cheddar. The crust is a simple yet lard rich crust, perfect for holding the heavy contents. I have to recommend making your own crust for quiches. i think it's always better than the store bought ones and also less watery.
Although Ms. Clark sticks to the traditional quiche flavors. You can vary it by subbing in ham bit for the bacon. There is even a recipe calling for devilled ham.A seafood quiche is not unheard of. Most call for a cup of crab meat but you can also thrown in lobster bits and shrimp. Vegetable based quiches are also good. there;s nothing like a spinach or a broccoli one.For these you can use fresh or frozen, just make sure that the spinach is dried before adding to the quiche.
There;s nothing like ringing in the New Year with a good , warm quiche. It is a filling and festive party dish that everyone likes. Make the traditional or the variations for some great holiday eating!
Subscribe to:
Posts (Atom)
Posts
