One of the highlights of fall is a sit down Sunday roast dinner.It's a chance for the family to gather and even dress up. The only problem is that some of the family nowadays eschews meat. What to do ? Have a Sunday vegan dinner. Everyone can then come together and still have delicious foods.
Of course the crowning glory of any big meal is the main course. Home chefs relied on ham, London Broil and chicken to take over however now it has to be a plant based main course. Luckily there is Beyond Meat. This can easily be molded and then roasted into a loaf. The plant based "red meat" can also be molded into skewered pieces , sort of like beef and lamb kabobs. This can be served over a vegetable rice pilaf for a more Mediterranean spin on Sunday dinner. Mold the crumbles into meat balls for a nice addition to a Sunday pot of pasta. The brand also produces sausages which can also be used instead of the meatballs or with them. These can also be used in a family sized paella , chock full of different veggies like tomatoes and peppers.Keep in mind that stuffed acorn squash can be just as filling as any protein dish. Fill with tofu crumbles along with chickpeas and rice. Gardein also has some good vegetarian meat options. Their turkey cutlets come with their own gravy - which tastes like the real thing. Serve stuffing with it and it's like having the real thing.
As for sides . some may feel cheated that they can't serve mashed potatoes to sop up the gravy. Yet you can serve them and you can have a side of gravy. There are a few gravies out there, such as vegan mushroom that can top a side of mash. You can also make one using vegetable broth and nutritional yeast. Flour and soy sauce give it color and thickness. Onion powder and Dijon mustard are also added in. To make the meal more filling serve noodles or rice. Serve with a sauce of butter and sage to give it more flavor. The Northern Italian dish of risi bisi, rice and green peas is the perfect side with a vegan meat loaf. The two ingredients are cooked in veggie broth for added taste and topped with soy Parmesan cheese. The original recipe calls for the Italian bacon pancetta however you can make an easy vegan coconut one. This is the season for Brussels sprouts and cauliflower. The first is good in a simple butter sauce while the second can be served mashed or fried.Another idea is tomatoes Provencale. It's a tasty dish, perfect for any loaf or with vegan chicken strips. It's tomato slices topped with breadcrumbs, garlic and oregano steamed in an olive oil and butter bath.
Yes, vegetarians and vegans can have a traditional Sunday roast with all the trimmings. Just sub in the main with plant based "meats". It's still the same kind of dinner with family, but with a modern , updated spin.
Showing posts with label pancetta. Show all posts
Showing posts with label pancetta. Show all posts
Saturday, October 5, 2019
Thursday, February 28, 2019
British Classics For The Weekend
British food can be a wonderful mix of hearty and whimsical. It's a hearty fair of meat and mash - potatoes or sausages and savory pudding. It is a sturdy meal, easily made.
The New York Times Food section yesterday had a kind of mini salute to the United Kingdom Melissa Clark, gave us a recipe for a sheet pan supper of sausages with potatoes, red cabbage and onions.It's an easy go to meal for the English, making it as much as we cook roast chicken.It's also easier and less time consuming too.It starts with wedges of red cabbage and halved potatoes.Ms Clark seasoned the cabbage with sprigs of rosemary and thyme.along with lightly crushed caraway and coriander seeds.Next is a layer of thinly sliced onions which will soften and brown, melt into the veggies beneath them. The sausages used are usually pork, chicken or turkey but bratwurst and spicy chorizo can also be used as well. She brushes them with mustard, a practice not widely done in Britain but doing this creates a kind of gravy with the meat's juices. This is great in flavoring the veggies, Use a nine by thirteen rimmed sheet pan.It should have some depth because the heat will steam the sturdier cabbage and potatoes.It's an easy dish but it does take about an hour to cook with a break in between to flip over the cabbage and sprinkle with Parmesan cheese. Serve a good ale with it for a true pub feel.
Famed London based chef and baker Yottem Ottolenghi loves the whimsical sounding Toad In The Hole. Like Ms. Clark, he makes this British classic his own by changing up the recipe.It's a two hundred year old recipe with meat bits being dropped in a Yorkshire pudding batter. Chef Ottolenghi combines what he loves in British cooking well cooked meat - crisp pancake and a velvety gravy.However he deviates with subbing in homemade meatballs in for the sausage. These have an Italian vibe to them thanks to the addition of pancetta., Italian bacon. There's also rosemary sprigs and garlic added along with the surprising lemon zest.Pork, onions and sourdough are the main ingredients with milk added for moisture. The batter itself is a Yorkshire pudding zinged up Indian pale ale and Dijon mustard. The gravy itself get a boost from the pale ale but it 's mostly a chicken stock also flavored with two small onions, rosemary sprigs and balsamic vinegar. Flour thickens it to the velvety texture Chef Ottolenghi loves.The batter is prepared first followed by the gravy and the meatballs. After the meatballs have been made, it's then roasting them before encasing them in the batter. It's then baking them in a 400 degree oven for half an hour more.
Nothing beats a hearty British meal , whether it's a sausage sheet pan one or toad in the hole. Have it with a mug of ale and enjoy. It's the best of England at home.
The New York Times Food section yesterday had a kind of mini salute to the United Kingdom Melissa Clark, gave us a recipe for a sheet pan supper of sausages with potatoes, red cabbage and onions.It's an easy go to meal for the English, making it as much as we cook roast chicken.It's also easier and less time consuming too.It starts with wedges of red cabbage and halved potatoes.Ms Clark seasoned the cabbage with sprigs of rosemary and thyme.along with lightly crushed caraway and coriander seeds.Next is a layer of thinly sliced onions which will soften and brown, melt into the veggies beneath them. The sausages used are usually pork, chicken or turkey but bratwurst and spicy chorizo can also be used as well. She brushes them with mustard, a practice not widely done in Britain but doing this creates a kind of gravy with the meat's juices. This is great in flavoring the veggies, Use a nine by thirteen rimmed sheet pan.It should have some depth because the heat will steam the sturdier cabbage and potatoes.It's an easy dish but it does take about an hour to cook with a break in between to flip over the cabbage and sprinkle with Parmesan cheese. Serve a good ale with it for a true pub feel.
Famed London based chef and baker Yottem Ottolenghi loves the whimsical sounding Toad In The Hole. Like Ms. Clark, he makes this British classic his own by changing up the recipe.It's a two hundred year old recipe with meat bits being dropped in a Yorkshire pudding batter. Chef Ottolenghi combines what he loves in British cooking well cooked meat - crisp pancake and a velvety gravy.However he deviates with subbing in homemade meatballs in for the sausage. These have an Italian vibe to them thanks to the addition of pancetta., Italian bacon. There's also rosemary sprigs and garlic added along with the surprising lemon zest.Pork, onions and sourdough are the main ingredients with milk added for moisture. The batter itself is a Yorkshire pudding zinged up Indian pale ale and Dijon mustard. The gravy itself get a boost from the pale ale but it 's mostly a chicken stock also flavored with two small onions, rosemary sprigs and balsamic vinegar. Flour thickens it to the velvety texture Chef Ottolenghi loves.The batter is prepared first followed by the gravy and the meatballs. After the meatballs have been made, it's then roasting them before encasing them in the batter. It's then baking them in a 400 degree oven for half an hour more.
Nothing beats a hearty British meal , whether it's a sausage sheet pan one or toad in the hole. Have it with a mug of ale and enjoy. It's the best of England at home.
Saturday, September 8, 2018
Kitchen Cleaning For A New Year
Rosh Hashanah is upon us and that means a new year, along with sweeping out the old. For other this transitional time, it means evaluating the summer foods and ingredients. Get rid of the old, and prep the pantry and fridge for fall ingredients.
Summer is all about the barbecue sauce. If it's still warm where you are,keep on grilling. The stuff can last anywhere between six to twelve months, depending upon its' composition. However it can also be used instead of ketchup for burgers and fries.Yet it can be added in meat loaf ,meat balls and hamburgers. It gives the meat a sweet tang and a spicy bite, which takes ground beef out of the ordinary .Another idea of what to do with barbecue sauce is adding it to shredded pork for pulled pork or leftover roast chicken for a take on the first.This makes a great Saturday lunch, perfect with potato chips or a scoop of potato salad.Barbecue sauce also can be a key ingredient in homemade baked beans.If you bought jerk sauce for spicier outdoor fare, you can still use it in a variety of dishes.Like barbecue sauce it has a shelf life of anywhere from six months to a year. Add to a chicken stew for some bite and excitement or even to tomato sauce to create a Caribbean version of arrabiata sauce.
If you have a garden, then you know about end of the season overage.Luckily tomatoes can be turned into sauce that can easily be stored in freezer.It can also be turned into salsa and even jam.What is great about tomato jam or jelly is that it also uses green tomatoes,This is perfect if you're cleaning out the garden and have a few stragglers.Summer's herbs, especially basil can still be used or ground into pesto.If you've made several containers of the sauce, remember that it can be added to tomato sauce and even mayo.Try a pesto flavored potato salad or hummus for a different take. Make an Italian BLT with pesto mayonnaise and subbing in pancetta for the bacon.Pesto also highlights seafood and fish, Consider serving mussels with the sauce or add it to a tuna and white bean pasta sauce. That sweet summer treat, ice cream, is probably sitting in the freezer.It has one of the shortest shelf life of any summer food - two to three months only.If eating it on a chilly day gives you the shivers ,consider serving it with a hot fudge or hot caramel sauce. Smuckers has some great toppings that can easily be warmed in the microwave. Another way to get rid of it, is adding a blob of it to hot coffee for a different take on a latte.Or put it between Nilla or chocolate wafers for mini ice cream sandwiches (for a bigger bite, use the monster cookies from your local bakery)
It's a new year and a new season. Get rid of the old summer ingredients and make way for the fall..There will be more room for what's ahead.
Summer is all about the barbecue sauce. If it's still warm where you are,keep on grilling. The stuff can last anywhere between six to twelve months, depending upon its' composition. However it can also be used instead of ketchup for burgers and fries.Yet it can be added in meat loaf ,meat balls and hamburgers. It gives the meat a sweet tang and a spicy bite, which takes ground beef out of the ordinary .Another idea of what to do with barbecue sauce is adding it to shredded pork for pulled pork or leftover roast chicken for a take on the first.This makes a great Saturday lunch, perfect with potato chips or a scoop of potato salad.Barbecue sauce also can be a key ingredient in homemade baked beans.If you bought jerk sauce for spicier outdoor fare, you can still use it in a variety of dishes.Like barbecue sauce it has a shelf life of anywhere from six months to a year. Add to a chicken stew for some bite and excitement or even to tomato sauce to create a Caribbean version of arrabiata sauce.
If you have a garden, then you know about end of the season overage.Luckily tomatoes can be turned into sauce that can easily be stored in freezer.It can also be turned into salsa and even jam.What is great about tomato jam or jelly is that it also uses green tomatoes,This is perfect if you're cleaning out the garden and have a few stragglers.Summer's herbs, especially basil can still be used or ground into pesto.If you've made several containers of the sauce, remember that it can be added to tomato sauce and even mayo.Try a pesto flavored potato salad or hummus for a different take. Make an Italian BLT with pesto mayonnaise and subbing in pancetta for the bacon.Pesto also highlights seafood and fish, Consider serving mussels with the sauce or add it to a tuna and white bean pasta sauce. That sweet summer treat, ice cream, is probably sitting in the freezer.It has one of the shortest shelf life of any summer food - two to three months only.If eating it on a chilly day gives you the shivers ,consider serving it with a hot fudge or hot caramel sauce. Smuckers has some great toppings that can easily be warmed in the microwave. Another way to get rid of it, is adding a blob of it to hot coffee for a different take on a latte.Or put it between Nilla or chocolate wafers for mini ice cream sandwiches (for a bigger bite, use the monster cookies from your local bakery)
It's a new year and a new season. Get rid of the old summer ingredients and make way for the fall..There will be more room for what's ahead.
Thursday, April 26, 2018
A Spring-y Take On Pasta
This is the time of early harvests. One of those is peas. Their , fresh, green flavor is a harbinger
of the bounties to come. They are good on their own. Paired with pasta,they become almost magical, bursting with a sweet earthiness.
David Tanis knows this and wrote about the pairing in his column A City Kitchen in yesterday's New York Times Food section,.Right now peas in pods are finally making an appearance in farmer's markets, here on the East Coast. (the West Coast have been enjoying them for the past few weeks). Peas have always gone well with pasta.They add color and zing to a cream sauce, while giving it a fresh, garden-y taste. The addition of pancetta gives Mr. Tanis' sauce a salty smokiness, another perfect foil that adds an interesting note.Pancetta , especially the unsmoked kind should be found at your local grocery but if you can't then just add in regular smoked bacon. Pancetta is usually sold in cubes or lardons and Mr. Tanis recommends simmering them in water for a minute or two. Doing this tomes down the smokiness and renders the fat. He also adds mustard green which were also found at his outdoor market. as for the pasta, any would do but papperdelle is the best. The sauce clings to the ribbon like pasta Either buy it fresh made or the imported dried version in boxes. if you're
adventurous enough, use your pasta maker and create those silky ribbons.
Making the sauce is easy.Everything is cooked in one skillet and afterwards the pasta is added to it.
The sauce is bursting with not just the peas but also with the flavors of fresh basil,mint and parsley leaves. These three have to be put in either a mortar or mini food processor and mashed into a coarse pesto like paste. Mr. Tanis also adds green garlic shoots , also found in farmer's markets right now. Both the green and white parts should be used and finely chopped. As for the peas , four cups should do it. They and the garlic shoots are added to olive oil and should be sizzled but without turning brown. The pancetta is then tossed in along with half a cup of water. Add the mustard greens
, then the herb paste along with a cup of fresh ricotta and the zest of one lemon. Boil the pasta, drain
mix into the sauce.. Transfer to a platter or individual bowls and sprinkle with Parmesan.If you want to change it up, use fettucini or tagliatelli.instead of the papperdelle.
Take advantage of the harvest that come with Spring. Right now it's peas. Try them in a creamy sauce that pair well with robust pastas.
of the bounties to come. They are good on their own. Paired with pasta,they become almost magical, bursting with a sweet earthiness.
David Tanis knows this and wrote about the pairing in his column A City Kitchen in yesterday's New York Times Food section,.Right now peas in pods are finally making an appearance in farmer's markets, here on the East Coast. (the West Coast have been enjoying them for the past few weeks). Peas have always gone well with pasta.They add color and zing to a cream sauce, while giving it a fresh, garden-y taste. The addition of pancetta gives Mr. Tanis' sauce a salty smokiness, another perfect foil that adds an interesting note.Pancetta , especially the unsmoked kind should be found at your local grocery but if you can't then just add in regular smoked bacon. Pancetta is usually sold in cubes or lardons and Mr. Tanis recommends simmering them in water for a minute or two. Doing this tomes down the smokiness and renders the fat. He also adds mustard green which were also found at his outdoor market. as for the pasta, any would do but papperdelle is the best. The sauce clings to the ribbon like pasta Either buy it fresh made or the imported dried version in boxes. if you're
adventurous enough, use your pasta maker and create those silky ribbons.
Making the sauce is easy.Everything is cooked in one skillet and afterwards the pasta is added to it.
The sauce is bursting with not just the peas but also with the flavors of fresh basil,mint and parsley leaves. These three have to be put in either a mortar or mini food processor and mashed into a coarse pesto like paste. Mr. Tanis also adds green garlic shoots , also found in farmer's markets right now. Both the green and white parts should be used and finely chopped. As for the peas , four cups should do it. They and the garlic shoots are added to olive oil and should be sizzled but without turning brown. The pancetta is then tossed in along with half a cup of water. Add the mustard greens
, then the herb paste along with a cup of fresh ricotta and the zest of one lemon. Boil the pasta, drain
mix into the sauce.. Transfer to a platter or individual bowls and sprinkle with Parmesan.If you want to change it up, use fettucini or tagliatelli.instead of the papperdelle.
Take advantage of the harvest that come with Spring. Right now it's peas. Try them in a creamy sauce that pair well with robust pastas.
Thursday, December 14, 2017
The Best Of The Grapes 2017
Not only was this the year for good food and good restaurants it was also the year for good wines. They came from all over, from Portugal to France, to Italy. These are the perfect wines for giving
and feasting during this holiday season.
Eric Asimov gave his top ten choices for 2017.Not surprisingly, they're all imports. For those looking for ared that can go with everything from an elaborate crown roast to a humble minestrone choose the 2015 Rosso Viola from the Luciano Saetti vineyards. It's also great for those with allergies because it's made without any sulfur dioxide , the common stabilizer used in more commercial wines. It's dry, earthy and meaty. thanks to the salamino grapes that make it. Aligote grapes figure in the Roulots wineries offerings. According to Mr. Asimov, his are exceptional. There's a freshness to them , along with a saltiness . The wine is manufactured from re Tireand , with another literary connection. The owner is Francois Xavier de Saint Exupery is the cousin of Antoine de St. Exupery, author of The Little Prince. The wine itself is changing, losing its' fruitiness to more complex and richer flavors.
Portugal was a destination for the Asmovs and they took advantage of the country's great vineyards and wines. He tried a glass of the classic Madeira, Blandy's malmsey 1992. Even though it's quarter of a century old it's still considered a baby. Most can last for decades and even centuries. It was without the usual cloying sweetness, the flavor having an acidic complexity. Mr. Asimov also tried a classic one made from nebbiolo rose grape. It had been popular at one time , being planted in the vineyards of Barolo and Barbaresco. It was a pale colored wine , Barbaresco Podere del Pajore, fermented in 1970. Unfortunately the producer no longer exists and also has been said that the nebbiolo rose grapes never existed either. (although I did more research on line and found out it does exist and you can buy something similar, the Lei Li Rose 2014, not in Piedmonte but in Jerone Arizone (!) of all places. For those planning a winetasting party this holiday season, pair these wines with Melissa Clark''s gougere's cheese puffs filled with pancetta and sage. The recipe is flexible, Add anything you want , from anchovies and extra cheese to olives. herbs and garlic.
This holiday season try these wines. They are perfect for gift giving or dinners. Try them and taste why they the best of the year.
Eric Asimov gave his top ten choices for 2017.Not surprisingly, they're all imports. For those looking for a
Portugal was a destination for the Asmovs and they took advantage of the country's great vineyards and wines
This holiday season try these wines. They are perfect for gift giving or dinners
Monday, December 19, 2016
Make The Ordinary Extraordinary
With the holidays coming up many home chefs feel too tired to cook this week, many home chefs are taking it easy this week. Meals will be simple, with home chefs saving the more elaborate fare for Christmas Eve and Christmas Day. Yet those simple meals can be made with an easy flourish. It's not even labor intensive. It's just simple food with a few extras.
One of the easiest meals to make is soup. Canned soup is nice.It's easy to heat up and serve. What makes it even better is serving hot rolls with it along with a salad. Some stores such as Acme have in store baked biscuits. These can be turned into, hot just from the oven ones simply by covering them with a wet paper towel and popping them into the microwave for thirty seconds.. This gives them a tender moist crumb along with being perfect for a pat of butter.They go great with any kind of soup from tomato to any cream. A soup that 's quick to make but has a true homemade taste is Bear Creek.It's just adding water to a powdered mix and stirring for fifteen minutes. They have great flavors like potato and cheddar beef along with an instant chili.If you;re still craving true homemade think frittata. This is the omelet's Italian cousin and can be made into a delicate crepelike concoction. Home chefs can add fancy extras such as pancetta or even truffles. Serve with a light Reisling for even more luxury.
Even the simplest of desserts can be turned into something extraordinary too. By no everyone is sick of all those holiday cookies.Try a store-bought angel food cake, such as the loaf ones from Stop & Shop. Pair it with sliced strawberries which can be bought fresh and whipped cream. Sliced peaches can also be used too..It's a nice, refreshing break from all those heavy holiday fruitcakes and desserts, almost like a return to summer.Another simple extravagance is sherbert in citrus. This is te time for oranges. Why not scoop them out and replace with layers of unseeded orange slices and orange sherbert. The same can be done with lemons and limes too.Just remember to remove the seeds before preparing. Even though it is chilly out, a simple dish of vanilla ice cream can be a treat. Top it with one of Smucker's rich fudge or salted caramel toppings. These can be warmed in the microwave for a warm gooey treat.An even more luxurious treat is drizzling a good brandy over the scoops.It's a nice way to unwind after a hectic day of shopping or work.
Make the simple luxurious just by adding little extras to your meals and desserts. It makes for easy but lush eating. Perfect for this time of year.
One of the easiest meals to make is soup. Canned soup is nice.It's easy to heat up and serve. What makes it even better is serving hot rolls with it along with a salad. Some stores such as Acme have in store baked biscuits. These can be turned into, hot just from the oven ones simply by covering them with a wet paper towel and popping them into the microwave for thirty seconds.. This gives them a tender moist crumb along with being perfect for a pat of butter.They go great with any kind of soup from tomato to any cream. A soup that 's quick to make but has a true homemade taste is Bear Creek.It's just adding water to a powdered mix and stirring for fifteen minutes. They have great flavors like potato and cheddar beef along with an instant chili.If you;re still craving true homemade think frittata. This is the omelet's Italian cousin and can be made into a delicate crepelike concoction. Home chefs can add fancy extras such as pancetta or even truffles. Serve with a light Reisling for even more luxury.
Even the simplest of desserts can be turned into something extraordinary too. By no everyone is sick of all those holiday cookies.Try a store-bought angel food cake, such as the loaf ones from Stop & Shop. Pair it with sliced strawberries which can be bought fresh and whipped cream. Sliced peaches can also be used too..It's a nice, refreshing break from all those heavy holiday fruitcakes and desserts, almost like a return to summer.Another simple extravagance is sherbert in citrus. This is te time for oranges. Why not scoop them out and replace with layers of unseeded orange slices and orange sherbert. The same can be done with lemons and limes too.Just remember to remove the seeds before preparing. Even though it is chilly out, a simple dish of vanilla ice cream can be a treat. Top it with one of Smucker's rich fudge or salted caramel toppings. These can be warmed in the microwave for a warm gooey treat.An even more luxurious treat is drizzling a good brandy over the scoops.It's a nice way to unwind after a hectic day of shopping or work.
Make the simple luxurious just by adding little extras to your meals and desserts. It makes for easy but lush eating. Perfect for this time of year.
Wednesday, October 26, 2016
Your Holiday Cooking Guide
Hard to believe we're entering the start of the holiday cooking season.It's a time when even the most experienced home chefs panic. Don't. There's a guide to help you navigate any big meal fromThanksgiving to Christmas, from New Year's to just a big Sunday dinner with family and friends.
The New York Times put out this special guide in their Wednesday paper today. It's separate from the Food section but it has some of the best recipes from the Times recipe book plus a day to day guide on getting ready. It is a four-page fold out and the recipes can be cut out if need be. To be honest you'll want to keep this intact.it is very handy.It features the classic turkey, sides, and pies.What I like is the timeline in which to prepare. It makes planning for Thanksgiving a dream and can be altered to fit any prep time before a big meal. It starts with making a guest list which will give an idea of how big a bird to buy.A second and definite must do is deciding whether to have a sit-down dinner or buffet., depending on the number of guests.One of the smartest suggestions is taking stock of kitchenware along with the oven. Are there enough pots and pans for the sides? Is the oven big enough for the bird you want? You may have to get two turkeys or have a diner roast your bird. Two weeks before , check t see if you need tablecloths . extra glasses or even a gravy boat. Also The Times recommends writing up two shopping lists; one for perishable goods and one for non perishables. A week before it's time to make the pie crusts and cranberry sauce along with cleaning out the fridge and freezer to make room.
The recipes come from the best. Julia Moskin, Melissa Clark, Sam Sifton and Kim Severson have contributed as well as the famed Craig Claiborne and Pierre Franey. Emily Weinstein and Amanda Hesser have also given recipes as well. Kim Severson gives us a dry brined turkey that's punched up with white wine.Gravy is a must and Sam Sifton has a good one.It too has a half cup of white wine along with the turkey fat, flourn and turkey or chicken stock.Of course, there has to be stuffing, also coming from Mr. Sifton.It has apples and chestnuts along with a cornucopia of herbs and spices. A dash of hot sauce is added for kick. Every holiday meal needs sides and there are some tasty ones here. Guests and family will flip over the Hassselback potatoes made rich with both Gruyere and Parmigiano-Reggiano cheese. Even the most adamant Brussels sprout haters will think twice about them being served with heavenly pancetta.Thanksgiving is all about the dessert and there are three good recipes to choose from (Or you can make all three).Melissa Clark gives us her double apple pie which is not only spiced with cinnamon but with ginger and nutmeg.She also has a brandied pumpkin pie given a kick with the liqueur and enriched with whole cream and three eggs. There is also Craig Claiborne's cheesecake, a great ending to any meal.
Thanksgiving and any holiday meal should not be a time for panic or fear. Follow The New York Times guide and recipes and watch the big day breeze by.it'll be not only a time of giving Thanks but also for good eating!
.
The New York Times put out this special guide in their Wednesday paper today. It's separate from the Food section but it has some of the best recipes from the Times recipe book plus a day to day guide on getting ready. It is a four-page fold out and the recipes can be cut out if need be. To be honest you'll want to keep this intact.it is very handy.It features the classic turkey, sides, and pies.What I like is the timeline in which to prepare. It makes planning for Thanksgiving a dream and can be altered to fit any prep time before a big meal. It starts with making a guest list which will give an idea of how big a bird to buy.A second and definite must do is deciding whether to have a sit-down dinner or buffet., depending on the number of guests.One of the smartest suggestions is taking stock of kitchenware along with the oven. Are there enough pots and pans for the sides? Is the oven big enough for the bird you want? You may have to get two turkeys or have a diner roast your bird. Two weeks before , check t see if you need tablecloths . extra glasses or even a gravy boat. Also The Times recommends writing up two shopping lists; one for perishable goods and one for non perishables. A week before it's time to make the pie crusts and cranberry sauce along with cleaning out the fridge and freezer to make room.
The recipes come from the best. Julia Moskin, Melissa Clark, Sam Sifton and Kim Severson have contributed as well as the famed Craig Claiborne and Pierre Franey. Emily Weinstein and Amanda Hesser have also given recipes as well. Kim Severson gives us a dry brined turkey that's punched up with white wine.Gravy is a must and Sam Sifton has a good one.It too has a half cup of white wine along with the turkey fat, flourn and turkey or chicken stock.Of course, there has to be stuffing, also coming from Mr. Sifton.It has apples and chestnuts along with a cornucopia of herbs and spices. A dash of hot sauce is added for kick. Every holiday meal needs sides and there are some tasty ones here. Guests and family will flip over the Hassselback potatoes made rich with both Gruyere and Parmigiano-Reggiano cheese. Even the most adamant Brussels sprout haters will think twice about them being served with heavenly pancetta.Thanksgiving is all about the dessert and there are three good recipes to choose from (Or you can make all three).Melissa Clark gives us her double apple pie which is not only spiced with cinnamon but with ginger and nutmeg.She also has a brandied pumpkin pie given a kick with the liqueur and enriched with whole cream and three eggs. There is also Craig Claiborne's cheesecake, a great ending to any meal.
Thanksgiving and any holiday meal should not be a time for panic or fear. Follow The New York Times guide and recipes and watch the big day breeze by.it'll be not only a time of giving Thanks but also for good eating!
.
Thursday, January 7, 2016
Skillet Chicken Redone
Any skillet dish can be a boring one, especially if it involves chicken. Yet suppose it was livened up with tomatoes and crispy pancetta.It would turn from a snoozefest to a lively celebration. It can be done - and easily too. A novice home chef can even have fun with this.
It was the subject of Melissa Clark's A Good Appetite column in yesterday's New York Times Food section.She takes's a beginner's dish and elevates it to something quite special. skillet chicken is simply taking cut up chicken brown it in wide skillet, add a splash of water or chicken broth and then finish it in the oven for a nice golden brown look.For variation, sometimes a dash of white wine is added or rosemary.sometimes American cheese or Velveeta is added, A few recipes call for Campbell's mushroom soup. However these tend to detract from the chicken however a simple recipe may beg for more flavor. - and that doesn't mean more broth a a discreet pat of butter added.
Ms Clark turns on the flavor,There is pancetta that is crisped in the pan before the chicken. the chicken is cooked in the rendered fat giving it much more taste. after that's been thoroughly browned save the pan along with the combined fats from the chicken and pancetta for plum tomatoes, garlic and pepper flakes. The wild card addition is anchovies which gives it depth.The final touch in this pizza like dish, balls of mozzarella , known as bocconcini. Grated mozzarella can be used instead to create a more blankety covering for the chicken. If anchovies aren't your thing, Ms.Clark suggests olives or capers for saltiness and richness. Swap onion for garlic for sweetness along with rosemary for basil.Also sub in all legs or breasts if you want. Wing lovers should just go for wings along with making it all dark or all white meat. I would serve this with a huge crusty loaf of Italian bread too to sop up everything.
Skillet chicken need not be boring.Add some tomatoes, mozzarella and pancetta, along with garlic and anchovies for an exciting dish. It's a different spin on a classic dish,
It was the subject of Melissa Clark's A Good Appetite column in yesterday's New York Times Food section.She takes's a beginner's dish and elevates it to something quite special. skillet chicken is simply taking cut up chicken brown it in wide skillet, add a splash of water or chicken broth and then finish it in the oven for a nice golden brown look.For variation, sometimes a dash of white wine is added or rosemary.sometimes American cheese or Velveeta is added, A few recipes call for Campbell's mushroom soup. However these tend to detract from the chicken however a simple recipe may beg for more flavor. - and that doesn't mean more broth a a discreet pat of butter added.
Ms Clark turns on the flavor,There is pancetta that is crisped in the pan before the chicken. the chicken is cooked in the rendered fat giving it much more taste. after that's been thoroughly browned save the pan along with the combined fats from the chicken and pancetta for plum tomatoes, garlic and pepper flakes. The wild card addition is anchovies which gives it depth.The final touch in this pizza like dish, balls of mozzarella , known as bocconcini. Grated mozzarella can be used instead to create a more blankety covering for the chicken. If anchovies aren't your thing, Ms.Clark suggests olives or capers for saltiness and richness. Swap onion for garlic for sweetness along with rosemary for basil.Also sub in all legs or breasts if you want. Wing lovers should just go for wings along with making it all dark or all white meat. I would serve this with a huge crusty loaf of Italian bread too to sop up everything.
Skillet chicken need not be boring.Add some tomatoes, mozzarella and pancetta, along with garlic and anchovies for an exciting dish. It's a different spin on a classic dish,
Saturday, May 9, 2015
Your Mother's Day Recipe Guide
Tomorrow is Mother's Day and with that comes a plethora of home made dishes, every one made with love and a few egg shells. These are your basic ones. Anybody can make them.They're pretty easy to whip up not just for Mother's Day bot for all year round.
MIMOSA
This is an all time Mom favorite. Add a pretty blossom to jazz it up.
Champagne or sparkling white wine
Orange juice
Fill 2/3 of a champagne flute with fresh squeezed or bottled orange juice. Top off with the champagne. if you want a boozier version fill glass with 1/3 champagne.
EGGS BENEDICT (for four)
4 English muffins split and toasted
4 eggs
Hollandaise sauce
Canadian bacon
Hollandaise sauce can be home made or made with packets of pre made powder. Of course it tastes better with the real deal.
Hollandaise:
makes 4 servings. This is a microwave recipe taken from allrecipes.com
Poach eggs in a large skillet, using an inch of water. Drop eggs into water and cooked until the white is solid. while the eggs are cooking brown the bacon .When done top each muffin slice with the meat first and then the egg. . Top with three to four tablespoons of Hollandaise sauce.
Variations: Eggs Florentine- sub in spinach for the Canadian bacon
Eggs- Benedetto, use pancetta for Canadian bacon
Seafood Benedict Add cooked crab meat instead of meat
Quick Omelet
2 eggs
your choice of extras, such as ham, olives, any kind of cheese or veggie, mushrooms,
Melt butter or margarine in a large skillet Beat eggs until frothy and add ingredients. Be creative or make what mom likes.Serve with toasted croissants .
Eat Your Veggies Chopped Salad
Romaine lettuce, cabbage, iceberg lettuce,
Mom's favorite veggies
Croutons/Almonds/Sunflower Seeds
Mom's favorite dressing
Using any of the above greens or all three as a base, chop into bite sized pieces. Chop what ever Mom likes, whether tomatoes, broccoli or carrots. If you want a colorful salad toss in red, green and yellow pepper.For crunch you can choose from croutons, almonds slices or sea salted sunflower seeds.Drizzle on the dressing right before serving. You can add a hot buttered roll with it to finish ot off.
You have these easy recipes.Go to the kitchen and make your mom the best breakfast lunch, brunch or even dinner ever!
MIMOSA
This is an all time Mom favorite. Add a pretty blossom to jazz it up.
Champagne or sparkling white wine
Orange juice
Fill 2/3 of a champagne flute with fresh squeezed or bottled orange juice. Top off with the champagne. if you want a boozier version fill glass with 1/3 champagne.
EGGS BENEDICT (for four)
4 English muffins split and toasted
4 eggs
Hollandaise sauce
Canadian bacon
Hollandaise sauce can be home made or made with packets of pre made powder. Of course it tastes better with the real deal.
Hollandaise:
makes 4 servings. This is a microwave recipe taken from allrecipes.com
- Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
- Heat in microwave for 15 to 20 seconds; whisk.
Variations: Eggs Florentine- sub in spinach for the Canadian bacon
Eggs- Benedetto, use pancetta for Canadian bacon
Seafood Benedict Add cooked crab meat instead of meat
Quick Omelet
2 eggs
your choice of extras, such as ham, olives, any kind of cheese or veggie, mushrooms,
Melt butter or margarine in a large skillet Beat eggs until frothy and add ingredients. Be creative or make what mom likes.Serve with toasted croissants .
Eat Your Veggies Chopped Salad
Romaine lettuce, cabbage, iceberg lettuce,
Mom's favorite veggies
Croutons/Almonds/Sunflower Seeds
Mom's favorite dressing
Using any of the above greens or all three as a base, chop into bite sized pieces. Chop what ever Mom likes, whether tomatoes, broccoli or carrots. If you want a colorful salad toss in red, green and yellow pepper.For crunch you can choose from croutons, almonds slices or sea salted sunflower seeds.Drizzle on the dressing right before serving. You can add a hot buttered roll with it to finish ot off.
You have these easy recipes.Go to the kitchen and make your mom the best breakfast lunch, brunch or even dinner ever!
Monday, April 6, 2015
A True Taste Of Rome
Nothing beats Roman life, especially the culinary life.There are mouth watering cold cuts, heavenly gelati and the best part of the city,tons of fresh air markets selling fresh verdure or vegetables and frutti, fruit.Now there's a new book, a hybrid of cook book and tour guide to show you around the Eternal City,
Elizabeth Minchilli has given us this interesting book, Eating Rome:Living The Good Life In The Eternal City (St. Martin's Griffin Press) and it is a view into Italian life and cooking. It is the perfect guide for those not only spending a holiday in Rome but two or three months. Every aspect is covered, from breakfasts to desserts. She dispenses useful advice and tips when eating at trattorias along with how to properly eat pizza. There is a mini dictionary and lesson how to cook and serve roman veggies such as artichokes,There is even a chapter on cooking like an Italian mama and how to make it perfectly like she does. The book is also a great travel guide with dozens of ristorantes, gelaterias, and trattorias reviewed in short, punchy paragraphs. This is perfect for first timers, wanting to experience the entire Roman food holiday.Ms. Minchilli lists coffee shops to enjoy an espresso and also explains why tourists should never end a meal with a cappuccino (it's a breakfast coffee). There are also a chapter on the head to tail dining as well and how to enjoy that everyday luxury- a fresh tripe sandwich .
The book is also excellent for true Roman and some Puglese recipes (Ms. Minchella's husband is from Bari)It's perfect for recreating dishes and giving the family table that dolce vita feeling. There are traditional dishes such as rabbit vignarola, a spring stew made with rabbit, fava beans ,peas and artichokes.Unlike other Italian cookbooks, Ms. Minchilli features many green or verdure recipes There is an entire chapter on the star of the local cuisine, artichoke. It is popular, first being made in the Jewish Ghetto. She gives the recipe for carcioffi de giudea , crispy deep fried chokes that are easy to make and easy to eat How to make a good Panini, always a puzzle to American home chefs is demystified along with a helpful guide regarding the breads used.Another treat of Roman dining is coffee and there are some delicious recipes such as an almond coffee, made with homemade almond milk, PIzza and pasta are also included along with some very versatile pancetta recipes.She wrote about grappa too, that dessert must have , perfect for relaxing and curling one's toes.
For anyone going to Rome or just those home chefs who love the city's unique cuisine , Eating Rome:The Good Life In the Eternal City is the perfect gift. It captures the flavors of a city known for delicious meals an desserts, coffees and sweets. It is the a sweet paean to a flavorful city, full of good foods and yummy treats!
Elizabeth Minchilli has given us this interesting book, Eating Rome:Living The Good Life In The Eternal City (St. Martin's Griffin Press) and it is a view into Italian life and cooking. It is the perfect guide for those not only spending a holiday in Rome but two or three months. Every aspect is covered, from breakfasts to desserts. She dispenses useful advice and tips when eating at trattorias along with how to properly eat pizza. There is a mini dictionary and lesson how to cook and serve roman veggies such as artichokes,There is even a chapter on cooking like an Italian mama and how to make it perfectly like she does. The book is also a great travel guide with dozens of ristorantes, gelaterias, and trattorias reviewed in short, punchy paragraphs. This is perfect for first timers, wanting to experience the entire Roman food holiday.Ms. Minchilli lists coffee shops to enjoy an espresso and also explains why tourists should never end a meal with a cappuccino (it's a breakfast coffee). There are also a chapter on the head to tail dining as well and how to enjoy that everyday luxury- a fresh tripe sandwich .
The book is also excellent for true Roman and some Puglese recipes (Ms. Minchella's husband is from Bari)It's perfect for recreating dishes and giving the family table that dolce vita feeling. There are traditional dishes such as rabbit vignarola, a spring stew made with rabbit, fava beans ,peas and artichokes.Unlike other Italian cookbooks, Ms. Minchilli features many green or verdure recipes There is an entire chapter on the star of the local cuisine, artichoke. It is popular, first being made in the Jewish Ghetto. She gives the recipe for carcioffi de giudea , crispy deep fried chokes that are easy to make and easy to eat How to make a good Panini, always a puzzle to American home chefs is demystified along with a helpful guide regarding the breads used.Another treat of Roman dining is coffee and there are some delicious recipes such as an almond coffee, made with homemade almond milk, PIzza and pasta are also included along with some very versatile pancetta recipes.She wrote about grappa too, that dessert must have , perfect for relaxing and curling one's toes.
For anyone going to Rome or just those home chefs who love the city's unique cuisine , Eating Rome:The Good Life In the Eternal City is the perfect gift. It captures the flavors of a city known for delicious meals an desserts, coffees and sweets. It is the a sweet paean to a flavorful city, full of good foods and yummy treats!
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