With all hell breaking loose around us, it's the best time to cook and bake those dishes and treats near and dear to our stomachs and hearts. It is definitely time for a slice of meat loaf or a big chocolate chip cookie. Indulge in what you want.
Luckily most of our comfort foods can be home made. There's no need to go out to restaurants and fast food joints. It's easy to make your version of Quarter Pounders and Whoppers at home. You can use Beyond Burgers for a healthier spin. Load it up with slices of onions, pickles and an easy to make version of special sauce.This is a mishmosh of mayo, French dressing and ketchup spiked up with white vinegar and dill pickle relish, Your side? Air fried French fries. Get a few Idaho or Russet potatoes for the crispiest and meatiest. For real comfort, think Tater tots wrapped in bacon. You can also air fry these to get rid of all that bacon grease. Of course most people turn to meat loaf and mashed potatoes for their comfort foodsThink about amping it up some with the addition of sliced portabella mushrooms and wrapping it in bacon for a truly flavorful bite. Add a rich mushroom gravy spiked with with cremini or baby bella mushrooms and a good jigger of sherry. To add to this try cream cheese mashed potatoes. These are the same recipe as basic mashed potatoes but have the added creaminess and cheesiness of the cream cheese. There's also garlic powder for more flavor. Spoon tons of gravy over them or just plop scoops of butter on top.
Of course comfort foods also mean sweets too. Giant chocolate chip cookies are the perfect bake and comfort food. They have the perfect combination of butter, chocolate and brown sugar. You can add walnuts along with pecans too. Another comfort bake are M&M cookies. These are great made with the dark chocolate M&Ms. Whip up a batch and enjoy them with a good book and a cup of your favorite tea.Another great comfort cookie? Peanut butter. Again, it's a fabulous mix of peanut butter, butter and brown sugar. Dip baked ones in melted dark chocolate for the ultimate peanut butter cup taste. Of course nothing beats cupcakes,You can have fun with these too. Imagine devil's food ones piled high with a minty buttercream, then topped with chocolate sprinkles. Or bake butter cake ones frosted with mounds of fudge frosting. Cupcakes are great to bake and ice during a quarantine because they are labor intensive and can help you pass the time when cabin fever sets in. Ice cream , for some is another sweet comfort food. A scoop is nice but jazz it up with some hot fudge and whipped cream.Create a tin roof sundae with a layer of Spanish peanuts and a few maraschino cherries. You could also throw all of this in a waffle cone for some fun.
Yes, you should eat healthy during these stressful times but also treat yourself to some really good comfort food. Have a dinner of burger and fries. Bake those cupcakes and cookies. Indulge yourself. Think of it as a remedy for these anxiety filled days.
Showing posts with label sherry. Show all posts
Showing posts with label sherry. Show all posts
Monday, March 9, 2020
Monday, December 9, 2019
A Very British Christmas
Somehow Christmas and England go together. Maybe it's because that one of the best Christmas stories of all, "A Christmas Carol" is set in London of the 1840's , written by that great British writer, Charles Dickens. Or maybe it's because some of our culinary traditions have come from there. Whatever it is, recreating a very British Christmas is easy to replicate.
The British are big on turkey. It's mentioned in "A Christmas Carol" with Scrooge having a boy buy the biggest turkey in the market for the Cratchit family. You could easily make this, if you're not sick of the Thanksgiving leftovers. If not, the Brits love ham and a good beef roast. The last is always served with the mouth watering Yorkshire pudding. This is kind of like a giant popover being made with ,eggs ,water and flour. A half cup of pan drippings from the beef gives it a buttery , rich flavor. Serve it heaped with slices of the meat. Brussels sprouts and mashed potatoes round out the meal. Of course it wouldn't be a holiday meal with out mince pies. This may not be for some thanks to the suet or beef fat added in. You can omit it if you want, and just leave in the dried raisins, currents and various peels such as candied lemon and orange. What to drink with all of this? A sweet port wine has been gracing British Christmas tables for three centuries.it originally came from Northern Portugal, from the Douro Valley.It was during Britain's early 17th century battles with France that they discovered this sweet, rich brew, They hated anything French , including wines and turned to Portugal for them. Of course sloe gin is a must , both on Christmas and on Boxing Day, the day after Christmas.
The Great British Baking Show Master Class shows have introduced us to a variety of holiday treats. One luscious one is Tunis cake, popular in the northern part of the country. It is a Madeira cake, another holiday bake topped with a thick layer of chocolate ganache. If you want to go full on British Christmas , then think about a steamed pudding. This is an elaborate make with fresh breadcrumbs baking powder and suet blended with raisins, currents and candied lemon and orange peels. Baking soda is added to give the pudding rise and flour is used for body. it's more of a steamed fruit cake, boosted up with brandy. The batter is poured into a buttered or greased pudding bowl. It's then steamed for six hours in a hot water bath.It's served with brandy butter, a mix of butter, confectioners sugar hot water and brandy. This can also be served with mini mince pies too. Trifle is another fun British dessert that graces holiday tables. It's a boozy mix of Madeira or pound cake, cream, sherry, English gelatin and strawberries. (you could use Jello if you're in the states), Sometimes the meal also ends with a plate of rich Scottish shortbreads.
A British Christmas is a fun one. The dinner will make you burst. The desserts are just as rich and filling. It's a memorable way to celebrate the holiday - with a Dickensian kind of flair.
The British are big on turkey. It's mentioned in "A Christmas Carol" with Scrooge having a boy buy the biggest turkey in the market for the Cratchit family. You could easily make this, if you're not sick of the Thanksgiving leftovers. If not, the Brits love ham and a good beef roast. The last is always served with the mouth watering Yorkshire pudding. This is kind of like a giant popover being made with ,eggs ,water and flour. A half cup of pan drippings from the beef gives it a buttery , rich flavor. Serve it heaped with slices of the meat. Brussels sprouts and mashed potatoes round out the meal. Of course it wouldn't be a holiday meal with out mince pies. This may not be for some thanks to the suet or beef fat added in. You can omit it if you want, and just leave in the dried raisins, currents and various peels such as candied lemon and orange. What to drink with all of this? A sweet port wine has been gracing British Christmas tables for three centuries.it originally came from Northern Portugal, from the Douro Valley.It was during Britain's early 17th century battles with France that they discovered this sweet, rich brew, They hated anything French , including wines and turned to Portugal for them. Of course sloe gin is a must , both on Christmas and on Boxing Day, the day after Christmas.
The Great British Baking Show Master Class shows have introduced us to a variety of holiday treats. One luscious one is Tunis cake, popular in the northern part of the country. It is a Madeira cake, another holiday bake topped with a thick layer of chocolate ganache. If you want to go full on British Christmas , then think about a steamed pudding. This is an elaborate make with fresh breadcrumbs baking powder and suet blended with raisins, currents and candied lemon and orange peels. Baking soda is added to give the pudding rise and flour is used for body. it's more of a steamed fruit cake, boosted up with brandy. The batter is poured into a buttered or greased pudding bowl. It's then steamed for six hours in a hot water bath.It's served with brandy butter, a mix of butter, confectioners sugar hot water and brandy. This can also be served with mini mince pies too. Trifle is another fun British dessert that graces holiday tables. It's a boozy mix of Madeira or pound cake, cream, sherry, English gelatin and strawberries. (you could use Jello if you're in the states), Sometimes the meal also ends with a plate of rich Scottish shortbreads.
A British Christmas is a fun one. The dinner will make you burst. The desserts are just as rich and filling. It's a memorable way to celebrate the holiday - with a Dickensian kind of flair.
Wednesday, January 23, 2019
The Perfect Pantry
What makes a pantry perfect? By having the necessary ingredients on hand. Surprisingly stocking one seems to be a lost art. Luckily there is a how to for both the novice and experienced home chef.
Julia Moskin tackled my favorite subject in today's New York Times Food section. A well stocked pantry is a must.As Ms Moskin writes a truly functional pantry is the key to more and better cooking. The contents have to fit the home chef's real world cooking style and skills.A traditional English and American pantry just had dry ingredients like flour, sugar and bread. These were stored well away from the heat of the stove or ovens. There was always a larder for cured meats and the foods preserved in it and a buttery for cider, beer and wine barrels called butts. Now all of these - even the alcohol can be stored in a pantry.The list has been expanded to include such modern samples like lemons and yogurt which can be stored in a modern pantry - the refrigerator. Keep in mind what Ms Moskin has is not a prescription but a proposal. What goes into your pantry is up to you but it is good to have a jumping off point.
The list is divided into three categories :essential, expanded and expert. It is definitely a keeper guide, especially for those just starting out in the kitchen. The essential list contains simple oils like olive and canola and the three vinegars. For produce make sure there is garlic, onions and potatoes. The freezer should be filled with veggies, meat and berries. The expanded list has more complex oils like coconut and sesame. Sherry is added too.The sauces run the gamut from hoisin sauce to anchovy paste and harissa. The spices have become more exotic, growing from peppercorns and red pepper flakes to garam masala and Chinese five spice. The grains and starches include panko crumbs and rice noodles. The expert is for the worldlier chef. The oil variety has been expanded to walnut and avocado along with fancier vinegars like tarragon. The dairy selection includes ghee, creme fraiche and aged cheeses such as Gruyere and blue cheese. Lamb sausages,merguez and edamame are for the freezer and baking has everything from bread flour to sparkling sugars.
A well stocked pantry is a chef's best friend. No matter where you stand experience wise you should have ingredients at hand. It makes for better cooking and eating.
Julia Moskin tackled my favorite subject in today's New York Times Food section. A well stocked pantry is a must.As Ms Moskin writes a truly functional pantry is the key to more and better cooking. The contents have to fit the home chef's real world cooking style and skills.A traditional English and American pantry just had dry ingredients like flour, sugar and bread. These were stored well away from the heat of the stove or ovens. There was always a larder for cured meats and the foods preserved in it and a buttery for cider, beer and wine barrels called butts. Now all of these - even the alcohol can be stored in a pantry.The list has been expanded to include such modern samples like lemons and yogurt which can be stored in a modern pantry - the refrigerator. Keep in mind what Ms Moskin has is not a prescription but a proposal. What goes into your pantry is up to you but it is good to have a jumping off point.
The list is divided into three categories :essential, expanded and expert. It is definitely a keeper guide, especially for those just starting out in the kitchen. The essential list contains simple oils like olive and canola and the three vinegars. For produce make sure there is garlic, onions and potatoes. The freezer should be filled with veggies, meat and berries. The expanded list has more complex oils like coconut and sesame. Sherry is added too.The sauces run the gamut from hoisin sauce to anchovy paste and harissa. The spices have become more exotic, growing from peppercorns and red pepper flakes to garam masala and Chinese five spice. The grains and starches include panko crumbs and rice noodles. The expert is for the worldlier chef. The oil variety has been expanded to walnut and avocado along with fancier vinegars like tarragon. The dairy selection includes ghee, creme fraiche and aged cheeses such as Gruyere and blue cheese. Lamb sausages,merguez and edamame are for the freezer and baking has everything from bread flour to sparkling sugars.
A well stocked pantry is a chef's best friend. No matter where you stand experience wise you should have ingredients at hand. It makes for better cooking and eating.
Friday, August 24, 2012
A Cooling Gazpacho
There ' s nothing like a cooling gazpacho during these dog days of August. It ' s refreshing change from sandwiches and anything grilled.Even better is you can make it any time of the day without working up a sweat.It's great to make right now with fresh tomatoes.
The recipe was the subject of Wednesday's City Kitchen column in the New York Times Dining section.David Tanis gives us a good recipe for all those lush vine ripened tomatoes gracing gardens and farmers markets right now.This gazpacho is a rich mélange of those ruby red tomatoes along with garlic and sherry added for nip.It also has cayenne for more bite.ALl the seeds and skins should be removed for a smoother texture and it should be refrigerated for fifteen minutes before serving.
The piece de resistance ,though is the topping, a yummy mix of diced bell peppers,Vidalia onions and avocado on a garlic rubbed slice of ciambatta or Italian bread. The veggies are diced into a relish and then with the avocado layered on the slices.It's sort of like the bread topping bouillabaisse .If you want to switch it up some ,nix the bread and relish and just put a scoop of either cream fraiche or even sour cream. If both of these are too much, then just have with simple toasted French bread that's been dipped in olive oil.
Gazpacho is an excellent dish on a hot August day.It's different as well as cooling.make it with some vine ripened tomatoes today for a summer lunch or dinner treat.
Monday, June 27, 2011
Lobster On A Summer's Night
There are so many wonderful foods that symbolize summer.Ices. Hot dogs, Burgers and ribs off the grill. Fresh picked tomatoes. Blueberries and cream. Then there's lobster. Nothing is better than to enjoy a fresh boiled lobster on a pier. However the meat is versatile so it can be made into a number of different and tasty dishes. This is the best the season can give.
Lobster is one of those must have indulgences. This crustacean has brought in around one billion dollars worldwide to the fishing industry because foodies and gourmand must have it;s deliciously sweet meat. It is part of the Nephropidae and sometimes the Homaridae hence the French name homard. What we eat is the clawed lobster which has the best flavor and texture. Lobster are surprisingly carnivorous and live on mollusk, oysters and other shellfish. They live in all seven oceans however the sweetest tasting lobsters come from the coldest waters. What we eat are mostly the meat from the tail and two claws. You can eat what's known as the roe which is the creamy green inside the body.
During this time of year there is nothing more sublime than a fresh boiled two pounder with a cup of drawn butter.This is the best way to eat lobster. Once you get over the entire lobster body on your plate then it;s time to dig in. However you can also have it on top of spaghetti or fra diavolo which is a spicy take on the meat. Lobster Newburg ,a classic since Diamond Jim Brady's time, is a decadent way to enjoy this rich meat. It combines the lobster with sherry butter , egg yolks and cream. It is usually served in a fancy puff pastry shell but it can also be poured on toast points. Another rich lobster dish is bisque ,a creamy soup that features large chunks of the meat.
Summer is the season for a good lobster. If you just want a simple meal go for a boiled one with a side of melted butter.If not try it many different ways to enjoy its' sweet decadent flavor. Lobster is a treat no matter how it's served!
Lobster is one of those must have indulgences. This crustacean has brought in around one billion dollars worldwide to the fishing industry because foodies and gourmand must have it;s deliciously sweet meat. It is part of the Nephropidae and sometimes the Homaridae hence the French name homard. What we eat is the clawed lobster which has the best flavor and texture. Lobster are surprisingly carnivorous and live on mollusk, oysters and other shellfish. They live in all seven oceans however the sweetest tasting lobsters come from the coldest waters. What we eat are mostly the meat from the tail and two claws. You can eat what's known as the roe which is the creamy green inside the body.
During this time of year there is nothing more sublime than a fresh boiled two pounder with a cup of drawn butter.This is the best way to eat lobster. Once you get over the entire lobster body on your plate then it;s time to dig in. However you can also have it on top of spaghetti or fra diavolo which is a spicy take on the meat. Lobster Newburg ,a classic since Diamond Jim Brady's time, is a decadent way to enjoy this rich meat. It combines the lobster with sherry butter , egg yolks and cream. It is usually served in a fancy puff pastry shell but it can also be poured on toast points. Another rich lobster dish is bisque ,a creamy soup that features large chunks of the meat.
Summer is the season for a good lobster. If you just want a simple meal go for a boiled one with a side of melted butter.If not try it many different ways to enjoy its' sweet decadent flavor. Lobster is a treat no matter how it's served!
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