Beans are now an important part of our pantries as we stock up in unprecedented numbers. It's a great source of protein and they're flavorful. Yesterday we covered Melissa Clark's bean guide that was in yesterday's New York Times Food section. Today there's ways of cooking the traditional way or the easier method of using a crockpot or pressure cooker
This is a great keeper article because Ms. Clark offers how to soak and spice them. They can be a quick soak or an overnight if you have the time - which now you do. Spicing them is fun. If you like fiery add chili powder for a quick chili. Want a taste that's more like pasta e fagiole? Then add some garlic and onions along with cooked celery. Beans can be cooked in a variety of different ways. The easiest is on the stove top. This is putting your beans in two inches of water and simmering over a low flame. Give them a gentle stir every now and then and remember that DON'T boil them. This can cause their skins to burst , creating either mushy or unevenly cooked beans. Dried beans will either cook quickly for ones such as red lentils which only take fifteen minutes or a slow cook of three to four hours. This is for chickpeas and lima beans. If you're preparing them, then allow for time, such as starting in the early afternoon. Remember to save the water or aquafaba from the chickpeas. These are the vegan sub in for egg whites and you can create everything from vegan mayo to meringues and marshmallows with it.
The other methods are easy. One is using your slow cooker, Again as with the stove top method cover your beans with two inches of water or broth and salt to taste (although go easy on the salt if you're using broth, because it's already heavily salted) Set the setting on low and cook on low for about six hours. Ms Clark warns about kidney beans that need to be extra cooked ten minutes over a stove top before cooking in a crockpot.It makes them more digestable. Your pressure cooker also works well for cooking beans.Place soaked or unsoaked ones in again, about two inches of water. Add salt and any aromatics such as garlic or celery and some neutral oil such as peanut, canola or safflower . This last is to prevent any foaming from clogging the vent. Remember to make sure you do not fill the pressure cooker to the brim. Only go halfway. Fill to the halfway mark instead. Cook at high pressure for anywhere between five to ten minutes for small beans such as black eyed peas, lentils and split peas. Chickpeas will take up to thirty five to forty minutes longer.. You'll know they're done by their tenderness.Store the beans in their liquid for five days. Do not freeze them because they can go mushy.
This is the time for pantry stocking. Have a few bags of beans on the ready for all sorts of dishes. They 're tasty and delicious as well as healthy and nutritious for you.
Showing posts with label canola. Show all posts
Showing posts with label canola. Show all posts
Thursday, March 19, 2020
Thursday, June 28, 2018
The Most Perfect Pop
What's movie night without popcorn, especially popcorn that's been made on a stove top?There's nothing like it, with the fluffy kernels buttered and salted to perfection.Now it can be made even better - if that's at all possible.
Melissa Clark tackled this in her A Good Appetite column in yesterday's New York Times Wednesday Food section, She had been making stove top corn the way everyone has for decades, cook them in oil and then coat them in melted butter and salt. That changed when she had Jessica Koslow's recipe.Ms. Koslow is the owner and chef of the trendy Los Angeles eatery, Sqirl, She has a knack for taking the familiar and turning it into the extraordinary. Her toast is what put her on the map. Slices of brioche are toasted until burnt then slathered with creamy ricotta and served in a puddle of homemade jam. Her tweaks are not for the faint of heart home chef - or family popcorn popper .She uses two to three times the amount of oil for cooking the kernels. Think half a cup of oil for one third of a cup of popcorn kernels.That much oil gives the corn a richness and the fluffy whites a sturdy extra crunchiness, what Chef Koslow calls "potato chip sturdiness"/Her way of seasoning is also different. Toss the kernels in dry ones before cooking. That way the fluffy whites aren't sogged down by the seasonings .
What kind of popcorn and what kind of oil should be used? Ms. Clark doesn't give suggestions on the first. Some food blogs recommend Amish Country which you can buy on Amazon. An easier buy is Orville Redenbacher .from your local grocery store. As for the oil, Chef Koslow recommends grapeseed for its' high smoke point and clean flavor, but you can use another other oil such as sunflower, safflower, canola and corn. Ghee can also be used.Ms. Clark pops hers in a mixture of oil and butter for a buttery taste without the sogginess. She has also combined oils with low smoke point fats such as duck(!) and bacon (!).If you want flavored corn, then stick with dried seasonings such as ground spices, seeds, chiles, nutritional yeast,seasoned salts and dehydrated herbs. Stay away from anything with a high moisture content such as Parmesan cheese lemon zest and fresh herbs.They'll turn the popped kernels into mush. The recipes included are a spicy Pimenton or smoked paprika, a vegan cheesy one that has nutritional yeast filling in for the real thing, and one that's combines cane sugar with turmeric for a unique take on kettle corn. Any of the three is the perfect snack for movie night or or even as an appetizer at a barbecue.
A good movie deserves good popcorn. Pop them this new way with more oil for the ultimate snack experience. Just remember to make a lot. This flavorful new corn will be more of a hit than the movie.
Melissa Clark tackled this in her A Good Appetite column in yesterday's New York Times Wednesday Food section, She had been making stove top corn the way everyone has for decades, cook them in oil and then coat them in melted butter and salt. That changed when she had Jessica Koslow's recipe.Ms. Koslow is the owner and chef of the trendy Los Angeles eatery, Sqirl, She has a knack for taking the familiar and turning it into the extraordinary. Her toast is what put her on the map. Slices of brioche are toasted until burnt then slathered with creamy ricotta and served in a puddle of homemade jam. Her tweaks are not for the faint of heart home chef - or family popcorn popper .She uses two to three times the amount of oil for cooking the kernels. Think half a cup of oil for one third of a cup of popcorn kernels.That much oil gives the corn a richness and the fluffy whites a sturdy extra crunchiness, what Chef Koslow calls "potato chip sturdiness"/Her way of seasoning is also different. Toss the kernels in dry ones before cooking. That way the fluffy whites aren't sogged down by the seasonings .
What kind of popcorn and what kind of oil should be used? Ms. Clark doesn't give suggestions on the first. Some food blogs recommend Amish Country which you can buy on Amazon. An easier buy is Orville Redenbacher .from your local grocery store. As for the oil, Chef Koslow recommends grapeseed for its' high smoke point and clean flavor, but you can use another other oil such as sunflower, safflower, canola and corn. Ghee can also be used.Ms. Clark pops hers in a mixture of oil and butter for a buttery taste without the sogginess. She has also combined oils with low smoke point fats such as duck(!) and bacon (!).If you want flavored corn, then stick with dried seasonings such as ground spices, seeds, chiles, nutritional yeast,seasoned salts and dehydrated herbs. Stay away from anything with a high moisture content such as Parmesan cheese lemon zest and fresh herbs.They'll turn the popped kernels into mush. The recipes included are a spicy Pimenton or smoked paprika, a vegan cheesy one that has nutritional yeast filling in for the real thing, and one that's combines cane sugar with turmeric for a unique take on kettle corn. Any of the three is the perfect snack for movie night or or even as an appetizer at a barbecue.
A good movie deserves good popcorn. Pop them this new way with more oil for the ultimate snack experience. Just remember to make a lot. This flavorful new corn will be more of a hit than the movie.
Wednesday, April 4, 2018
A Sweet End To Passover
One of the traditions of Passover ending is eating anything with leavening, .In the States it's pizza and brownies, but elsewhere it's an older tradition representing Mediterranean roots and recipes.It's called Mimounia the Moroccan way to end the holiday.
Ron Leiber, who usually write about finance for The New York Times has written this interesting and informative article for the paper's Wednesday Food section.Many American Jews don't know of this sweet raucous feasting yet it's done in Israel thnaks to the influx of Moroccans arriving in the country for the past sixty years. They do occur here , but not in many households.It began two hundred years ago but the reasons for how and why are hazy, There is a similar Hebrew word that means faith along with an Arabic word meaning good fortune or luck. There is also an etynological connection to the Jewish philosopher Maimonides and is also the name of a Berber goddess. (although there could be a connection to the Sicilian bread mouffleta) Foods such as milk, eggs wheat and fava beans are set out along with a live(!) fish in a bowl to symbolize fertility and abundance. A typical table would have fancy marzipan, nuts and even candied eggplants. Moroccan mint tea is served with it to offset all the sweetness
One of the stars of the holiday is moufleta - a layered, fried flat bread similar to the Indian flatbread,chappatti. Guests cover it with butter and honey. Flour is brought over for it by non-Jewish friends and neighbors at the appointed hour,,It's kind of like pizza dough with a scant amount of
sugar, salt and dry yeast. The dough is mixed and formed into twenty balls, slightly smaller than a tennis ball. After letting them rise, then flatten them to a seven or eight inch disc.fingers should be constantly oiled with either vegetable or canola oil. ( I would say try extra virgin olive oil, which is probably how it was first made). This keeps the dough from sticking to the hands along with the work surface.A non-stick or cast iron skillet is used to cook them, Set it over a medium-low heat and place the dough, that now should be stretchy into the pan. Cook on one side for one to two minutes and then flip it over. Add the second moufleta and when it's bottom is golden add the third. Repeat until there are seven layers. You could also fry them up individually, as long as they're eaten hot so the butter and honey also get heated. up.
Mimounia is a neat way to welcome back leavened treats. The star of it all is moufleta, an easy to make bread ,soaked with honey and butter. This is a true taste of the return of breads and cakes,
Ron Leiber, who usually write about finance for The New York Times has written this interesting and informative article for the paper's Wednesday Food section.Many American Jews don't know of this sweet raucous feasting yet it's done in Israel thnaks to the influx of Moroccans arriving in the country for the past sixty years. They do occur here , but not in many households.It began two hundred years ago but the reasons for how and why are hazy, There is a similar Hebrew word that means faith along with an Arabic word meaning good fortune or luck. There is also an etynological connection to the Jewish philosopher Maimonides and is also the name of a Berber goddess. (although there could be a connection to the Sicilian bread mouffleta) Foods such as milk, eggs wheat and fava beans are set out along with a live(!) fish in a bowl to symbolize fertility and abundance. A typical table would have fancy marzipan, nuts and even candied eggplants. Moroccan mint tea is served with it to offset all the sweetness
One of the stars of the holiday is moufleta - a layered, fried flat bread similar to the Indian flatbread,chappatti. Guests cover it with butter and honey. Flour is brought over for it by non-Jewish friends and neighbors at the appointed hour,,It's kind of like pizza dough with a scant amount of
sugar, salt and dry yeast. The dough is mixed and formed into twenty balls, slightly smaller than a tennis ball. After letting them rise, then flatten them to a seven or eight inch disc.fingers should be constantly oiled with either vegetable or canola oil. ( I would say try extra virgin olive oil, which is probably how it was first made). This keeps the dough from sticking to the hands along with the work surface.A non-stick or cast iron skillet is used to cook them, Set it over a medium-low heat and place the dough, that now should be stretchy into the pan. Cook on one side for one to two minutes and then flip it over. Add the second moufleta and when it's bottom is golden add the third. Repeat until there are seven layers. You could also fry them up individually, as long as they're eaten hot so the butter and honey also get heated. up.
Mimounia is a neat way to welcome back leavened treats. The star of it all is moufleta, an easy to make bread ,soaked with honey and butter. This is a true taste of the return of breads and cakes,
Wednesday, July 27, 2016
Fried Chicken Done Right
One of the summer standards is fried chicken. There's nothing more mouth watering than crunchy, and juicy pieces served on their own or with dipping sauces. How to make it? There in lies the big question There are many different ways,all good,all bringing out the best of the bird's flavor.
Sam Sifton wrote about this classic American recipe in his The Guide column in today's New York Times Food section. It's one of the most debated recipes in our history. There have been battles about what kind of coating to use and what's the best medium to fry it in. As he points out it starts with the bird itself.Usually a three or four pound chicken is the best for frying. It will yield up to ten parts, two drumsticks, two wings two thighs and two breasts. This will satisfy four people. Chicken parts such as all wings or drumsticks can also be bought if there's a crowd to be fed. Breasts can also be bought on their on too. The next step is brining and there are many different types, all good. Novice home chefs can try a basic brine, made up of only kosher salt and water.Chopped garlic, a few herbs and even sugar can be added to it. Many fried chicken aficionados swear by the buttermilk brine.It's a mix of four cups of fresh buttermilk, kosher salt and a good dose of freshly ground pepper. For a more unusual spin there is the pickle brine, a blend of just pickle juice, This is not crazy.It makes the bird super flavorful and juicy, Other brines include that Southern classic cola brine which gives it a nice caramel color and sweetness along with cider that also produces a sweet, fallish flavor that would be great at any tailgating party.
What makes a great piece of fried chicken? The crust, of course! It should be a starch or a batter. Some home and professional chefs first dip the pieces in buttermilk, eggs or milk before coating. The easiest breading method is placing the chicken in a large paper bag filled with flour seasoned with salt , pepper, and possibly paprika and /or hot pepper. This can be varied with gluten free flour, cracker crumbs and even potato starch. For a more tempura flavor use the Japanese breadcrumbs called panko. The more wild and adventurous will use crumbled Doritos, Cheetos or even potato chips. Close the bag . shake and then shake off the excess flour. A big bowl can also be used for dredging the pieces, Stick with tradition for the frying pan.It has to be a heavy wide skillet with a lid.It should be eleven to twelve inches in diameter and deep to prevent spattering.The second most important ingredient is what the chicken is fried in. Some use lard while others prefer oil. What is needed is an oil with a high smoke point which means it can be heated to a high temp without smoking. The best for this is peanut , canola and vegetable oil. Do not use butter or olive oil. It can be served with dipping sources such as a Korean chili sauce or a Filipino one made with maple syrup , lemon juice , fish sauce and chilis.
Fried chicken is an American classic recipe that everyone loves. There are so many ways to make it. Any way is good, full of golden , delicious crisp goodness.
Sam Sifton wrote about this classic American recipe in his The Guide column in today's New York Times Food section. It's one of the most debated recipes in our history. There have been battles about what kind of coating to use and what's the best medium to fry it in. As he points out it starts with the bird itself.Usually a three or four pound chicken is the best for frying. It will yield up to ten parts, two drumsticks, two wings two thighs and two breasts. This will satisfy four people. Chicken parts such as all wings or drumsticks can also be bought if there's a crowd to be fed. Breasts can also be bought on their on too. The next step is brining and there are many different types, all good. Novice home chefs can try a basic brine, made up of only kosher salt and water.Chopped garlic, a few herbs and even sugar can be added to it. Many fried chicken aficionados swear by the buttermilk brine.It's a mix of four cups of fresh buttermilk, kosher salt and a good dose of freshly ground pepper. For a more unusual spin there is the pickle brine, a blend of just pickle juice, This is not crazy.It makes the bird super flavorful and juicy, Other brines include that Southern classic cola brine which gives it a nice caramel color and sweetness along with cider that also produces a sweet, fallish flavor that would be great at any tailgating party.
What makes a great piece of fried chicken? The crust, of course! It should be a starch or a batter. Some home and professional chefs first dip the pieces in buttermilk, eggs or milk before coating. The easiest breading method is placing the chicken in a large paper bag filled with flour seasoned with salt , pepper, and possibly paprika and /or hot pepper. This can be varied with gluten free flour, cracker crumbs and even potato starch. For a more tempura flavor use the Japanese breadcrumbs called panko. The more wild and adventurous will use crumbled Doritos, Cheetos or even potato chips. Close the bag . shake and then shake off the excess flour. A big bowl can also be used for dredging the pieces, Stick with tradition for the frying pan.It has to be a heavy wide skillet with a lid.It should be eleven to twelve inches in diameter and deep to prevent spattering.The second most important ingredient is what the chicken is fried in. Some use lard while others prefer oil. What is needed is an oil with a high smoke point which means it can be heated to a high temp without smoking. The best for this is peanut , canola and vegetable oil. Do not use butter or olive oil. It can be served with dipping sources such as a Korean chili sauce or a Filipino one made with maple syrup , lemon juice , fish sauce and chilis.
Fried chicken is an American classic recipe that everyone loves. There are so many ways to make it. Any way is good, full of golden , delicious crisp goodness.
Monday, August 26, 2013
The Sweetness Of Crab Cakes
It's good to keep hold of summer favorites as the season slips away from us.One of them is the simple crab cake. This is a wonderful treat, perfect for either a weekend lunch or even an outdoor dinner. It reminds us of all those waterside shacks that serve crab cakes with a side of freshly made slaw. Biting into one is kind of like holding on to warm sunny beach days.
Crab cakes are pretty easy to make. You can use fresh or canned lump crab meat to start.Remember to check for cartilage because this can render your cake overly chewy. Some recipes called for dried bread, others call for Saltines,What you use is your decision however the crackers will produce a lighter and crispier texture.If you want the traditional Baltimore or Maryland kind then mix in the Japanese panko breadcrumbs. Again they will give your cakes a lighter ,airier kind of texture. All recipes call for the famed Old Bay Seasoning. This is a blend of various spices and red pepper flakes.Most of it you can replicate yourself, especially with the addition of celery salt, bay leaf, cardamon, ginger and black pepper (along with cloves, allspice and ginger).Crab cakes also require one egg for binding.You can use an egg substitute for a healthier recipe if you want.
.The most important step is mounding them into patties. Too much crab meat and they could fall apart .Too little and they'll crisp up when frying. Try not to pack them too tightly.Think hamburger with a width of 1 inch wide.Crab cakes can be made in various sizes however remember that the smaller ones don't require the amount of frying time as their bigger counterparts. The frying itself also is varied. Some chefs swear by canola oil. Others prefer vegetable oil.For a richer flavor try cooking them in butter or the healthier olive oil. All recipes use a primed skillet. Serve them either on a hamburger bun or just with a side of a oil and vinegar cole slaw.Have both ketchup and hot sauce on the table along with a tartar sauce to bring out their flavor.
Eat crab cakes and savor what's left of the glorious summer. Having them is like a day at the beach for your palate. It's a fun romp in the sea with all its' briny goodness.
Crab cakes are pretty easy to make. You can use fresh or canned lump crab meat to start.Remember to check for cartilage because this can render your cake overly chewy. Some recipes called for dried bread, others call for Saltines,What you use is your decision however the crackers will produce a lighter and crispier texture.If you want the traditional Baltimore or Maryland kind then mix in the Japanese panko breadcrumbs. Again they will give your cakes a lighter ,airier kind of texture. All recipes call for the famed Old Bay Seasoning. This is a blend of various spices and red pepper flakes.Most of it you can replicate yourself, especially with the addition of celery salt, bay leaf, cardamon, ginger and black pepper (along with cloves, allspice and ginger).Crab cakes also require one egg for binding.You can use an egg substitute for a healthier recipe if you want.
.The most important step is mounding them into patties. Too much crab meat and they could fall apart .Too little and they'll crisp up when frying. Try not to pack them too tightly.Think hamburger with a width of 1 inch wide.Crab cakes can be made in various sizes however remember that the smaller ones don't require the amount of frying time as their bigger counterparts. The frying itself also is varied. Some chefs swear by canola oil. Others prefer vegetable oil.For a richer flavor try cooking them in butter or the healthier olive oil. All recipes use a primed skillet. Serve them either on a hamburger bun or just with a side of a oil and vinegar cole slaw.Have both ketchup and hot sauce on the table along with a tartar sauce to bring out their flavor.
Eat crab cakes and savor what's left of the glorious summer. Having them is like a day at the beach for your palate. It's a fun romp in the sea with all its' briny goodness.
Saturday, August 15, 2009
Fried Veggies Healthy or Harmful
We all knowthat veggies are good for you. We also know that fried foods are bad for you as well. What happens though when you start frying up those veggies?Are they still healthy? Are they still harmful? What's the deal with them?
We've always had fried vegetables at our table. Thanks to our Piedmontese heritage fritto misto or fried assortment (loosely translated) has been included in our summer dining. Mostly it's been squash flowers lately which is true Piedmontese cuisine. We just use a light coating of bread crumbs and then fry in margarine. This also applies for cauliflower which again is just lightly dusted with crumbs after an egg wash. The health benefits of these outweights any of the risks associated with frying.
Another method is coating veggies in batter. This is great for green tomatoes along with zucchini and peppers. I would make sure the batter is light and just barely coats the vegetable's surface. Also what you fry the veggies in is also an important factor. Butter is tasty but it's not good for you. Don't use fat because it counterbalances the veggies' health benefits. A canola or a light extra virgin olive oil is good for well as a quick fry. Another way of making the fry up healthier is cutting out the salt. Use dipping saluces such as a a fruity vinegar or a salsa for more flavor.
You can have tasty fried food with the benefit of healthy eating. Fry up some veggies today for a quick crunchy treat. They're one fo the few fried snacks that's actually good for you.
We've always had fried vegetables at our table. Thanks to our Piedmontese heritage fritto misto or fried assortment (loosely translated) has been included in our summer dining. Mostly it's been squash flowers lately which is true Piedmontese cuisine. We just use a light coating of bread crumbs and then fry in margarine. This also applies for cauliflower which again is just lightly dusted with crumbs after an egg wash. The health benefits of these outweights any of the risks associated with frying.
Another method is coating veggies in batter. This is great for green tomatoes along with zucchini and peppers. I would make sure the batter is light and just barely coats the vegetable's surface. Also what you fry the veggies in is also an important factor. Butter is tasty but it's not good for you. Don't use fat because it counterbalances the veggies' health benefits. A canola or a light extra virgin olive oil is good for well as a quick fry. Another way of making the fry up healthier is cutting out the salt. Use dipping saluces such as a a fruity vinegar or a salsa for more flavor.
You can have tasty fried food with the benefit of healthy eating. Fry up some veggies today for a quick crunchy treat. They're one fo the few fried snacks that's actually good for you.
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