Notice something about your foods? Like they're getting smaller?That's because they are. As palates are expanding, dishes are shrinking.Portions are getting tinier and tinier.
The trend may have started with White Castle , the favorite East Coast hamburger chain.They introduced mini hamburgers called sliders.These were small sandwiches that were quarter of the size of a regular hamburger. The chain sold bags of a dozen by the dozen. They were great for kids because they fit in small hands and weren't overwhelming to eat. It took restaurants and diners a long time to catch on.It's been only the last twenty years that most eateries are now offering them. Now they come in all different styles from pulled pork to chicken to even crab cakes. Sliders are easy to make at home. Just use freshly ground meat such as ground chuck to make a smaller, meatball sized burger. As for the rolls ,King's Hawaiian Rolls are the perfect size for creating these mini marvels. As with regular hamburgers , served with a slice of cheese, bacon, lettuce and tomatoes. The rolls can also be used for making grilled cheese sliders along with mini versions of Sloppy Joes. You could even do a breakfast one with eggs, cheese, and bacon. To get a compact eggs, cook them in them in egg poaching rings for the perfect miniature.
Other dishes are getting smaller. Many restaurants are serving timbales of rice and polenta with a smattering of stew or gravy. Again home chefs can make these at home using timbale molds and cooking the grains into small shapes. They are a perfect way of introducing the kids to more sophisticated tastes without them wasting food. Try polenta timbales in a puddle of chicken cacciatore or pork with mushroom gravy.. Rice timbales can be the perfect base for salmon or sole in lemon butter sauce. Timbales can also be delicately fried baskets of dough, filled with quiche or the onion custard used in the Swabian dish zweibelkugen, onion pie.They can also be filled with spinach and mushrooms for a spin on a classic Julia Child recipe, spinach tart. These make great hors d'ouevre's but an even better main brunch dish, especially with a side of fruit. Fruit itself can be turned into miniature delicacies, thanks to melon ballers and sharp knives. A lemon or orange filled with fruit salad is a fun way to start or end a meal.Apples can be hollowed out too and filled with a mix of minced apple, caramel and crushed walnuts for a tiny but tasty end to a meal.
Baby sized versions of favorite dishes are always a fun and novel way to eat. Try a plate or sliders
or an lemon bursting with fruit salad. You'll then realize good things really do come in small packages!!
Showing posts with label wild rice. Show all posts
Showing posts with label wild rice. Show all posts
Saturday, April 29, 2017
Wednesday, August 17, 2016
Native Foods Native Recipes
America is known for having a varied cuisine , taken from four hundred years of immigration. Yet one cuisine was suffocated, almost forgotten under all this foreign recipes - indigenous American cooking. Fortunately it's coming back, thanks to Native American chefs who want to reconect ith their pasts.
Tejal Rao, a regular contributor and food blogger wrote about this in today's New York Times Food section. Chef Sean Sherman of the Oglala Dakota tribe is bringing ancient ingredients and ancient recipes to modern Americans. Many original dishes have been lost because they were orally handed down as opposed to writing then down. Chef Sherman's quest has been mostly trial and error. He does draw from the knowledge of the Lakota and Ojibwe tribes who farmed and foraged the Midwestern plains long before any Europeans did, He was lucky in his upbringing. His grandfather had a cattle ranch that provided fresh beef along with wild antelope , rabbit and game birds. He also collected chokeberries,a kind of wild blueberries that goes into an indigenous sauce called wojapi..It beat the horrible government issued food of cereal, shortening and a vile canned hash that had the consistency of dog food. At thirteen he had his first restaurant job washing dishes where hr learned to skim French sauces and roll out Italian pastas . Chef Sherman was 32 when he turned his attention to indigenous foods and stared Sioux Chef that he runs with his life partner, Dana Thompson.
Indigenous cuisine doesn";t rely on any of the European standard ingredients that are a big part of the modern American diet. There is no refined sugar. Chef Sherman only uses maple syrup, namely locally sourced syrup, following in the steps of native cooks who tapped maple trees and then boiled the sap. It can be used as a sweetener in savory foods as well as in teas and desserts. Wild rice is another staple and it grows wild around the lakes of Northern Minnesota.This can be foraged but also can be bought in grocery stores across the country, Walleye perch is a staple and Chef Sherman makes it a couple of ways. One is crusted with spices while the other is flaking the meat to create tender croquettes. They can be also pan fried with herbs and butter or simply roasted in the oven.Pair it with the wild rice along with corn or wild greens. Chokeberries are a big staple in some indigenous diets.Red Lake Nation Foods, owned by the tribe of the same name, makes a syrup from them that can be used in flavoring sparkling water or drizzled over vanilla ice cream. Wild plums were another staple of native cooking and they make a delicious jelly that accents everything from soft cheese to buttered toast. Then there is buffalo jerky made by Lakota entrepreneurs, but it's perfect for those who can't have access to the meat.
American food is not only dishes from other countries but also flavorful recipes , rich in ingredients and tradition. It's take harvest from the land and water, turning it into bountiful dishes. It is truly the food of America, of its' indigenous peoples.
Tejal Rao, a regular contributor and food blogger wrote about this in today's New York Times Food section. Chef Sean Sherman of the Oglala Dakota tribe is bringing ancient ingredients and ancient recipes to modern Americans. Many original dishes have been lost because they were orally handed down as opposed to writing then down. Chef Sherman's quest has been mostly trial and error. He does draw from the knowledge of the Lakota and Ojibwe tribes who farmed and foraged the Midwestern plains long before any Europeans did, He was lucky in his upbringing. His grandfather had a cattle ranch that provided fresh beef along with wild antelope , rabbit and game birds. He also collected chokeberries,a kind of wild blueberries that goes into an indigenous sauce called wojapi..It beat the horrible government issued food of cereal, shortening and a vile canned hash that had the consistency of dog food. At thirteen he had his first restaurant job washing dishes where hr learned to skim French sauces and roll out Italian pastas . Chef Sherman was 32 when he turned his attention to indigenous foods and stared Sioux Chef that he runs with his life partner, Dana Thompson.
Indigenous cuisine doesn";t rely on any of the European standard ingredients that are a big part of the modern American diet. There is no refined sugar. Chef Sherman only uses maple syrup, namely locally sourced syrup, following in the steps of native cooks who tapped maple trees and then boiled the sap. It can be used as a sweetener in savory foods as well as in teas and desserts. Wild rice is another staple and it grows wild around the lakes of Northern Minnesota.This can be foraged but also can be bought in grocery stores across the country, Walleye perch is a staple and Chef Sherman makes it a couple of ways. One is crusted with spices while the other is flaking the meat to create tender croquettes. They can be also pan fried with herbs and butter or simply roasted in the oven.Pair it with the wild rice along with corn or wild greens. Chokeberries are a big staple in some indigenous diets.Red Lake Nation Foods, owned by the tribe of the same name, makes a syrup from them that can be used in flavoring sparkling water or drizzled over vanilla ice cream. Wild plums were another staple of native cooking and they make a delicious jelly that accents everything from soft cheese to buttered toast. Then there is buffalo jerky made by Lakota entrepreneurs, but it's perfect for those who can't have access to the meat.
American food is not only dishes from other countries but also flavorful recipes , rich in ingredients and tradition. It's take harvest from the land and water, turning it into bountiful dishes. It is truly the food of America, of its' indigenous peoples.
Tuesday, October 6, 2015
Fall Celebrations
Autumn is a wonderful time for all sorts of celebration and feasting. It's one of the most beautiful times to get married or engaged. Parties can have an elegant yet rustic menu, featuring the best of the season.. The foods can be farm fresh taken from local providers to be spun into a delicious feast.
Even if you're planning on a fall wedding for next year, take into consideration the harvest the season can bring. Many caterers are following the farm to table movement so their choices for you will have interesting dishes. Instead of the usual catered fare like lasagna or chicken with rice it will be butternut squash soup, Savoy cabbage wraps and possibly a venison or pheasant main dish.A wedding cake may be a take on an apple one, redolent with cinnamon instead of the much used chocolate or vanilla.There could even be mini pear tartlets too, featuring another fruit of the season.As for toasting, think an apple wine - and yes it is a real drink. Celebrants could go for apple champagne, however it has to be made at home using the right fermenting ingredients. A somewhat safer choice is the French hard cider which has a champagne like sparkle and bubble. Make sure there is the non alcoholic kind for teetotalers and kids.Have pear and apple cocktails and mocktails too.
A celebration can also be done at home. Plan accordingly to suit the number of guests. Turkey or ham is a good choice for a big at home gathering. A German style roast pork is another excellent idea.If it's a smaller get together think possibly game fowl such as quail or pheasant.Sides for both types of parties could feature wild rice stuffed squash or a wild rice casserole. Cabbage season is getting into gear and it can be turned into a variety of different dishes from hors d'oeuvres to hot salads. Try it as pes coi, the Piedmontese polenta stuffed rolls or simply shredded and sautéed in butter. If opting for the pork roast , try an apple onion saute to accompany it.This can be made in large quantities for a crowd and can be made in a crockpot . Dessert can be as simple as apple and pear galettes or rustic apple pies. Want something a bit more elegant? Apple cake with cream cheese icing, topped with a spun sugar dome or crown. This can also translate into cupcakes too.
A fall wedding or engagement is a magical affair. Create wonderful dishes featuring the harvests of the season for it. They'll make celebrating either one even better.
Even if you're planning on a fall wedding for next year, take into consideration the harvest the season can bring. Many caterers are following the farm to table movement so their choices for you will have interesting dishes. Instead of the usual catered fare like lasagna or chicken with rice it will be butternut squash soup, Savoy cabbage wraps and possibly a venison or pheasant main dish.A wedding cake may be a take on an apple one, redolent with cinnamon instead of the much used chocolate or vanilla.There could even be mini pear tartlets too, featuring another fruit of the season.As for toasting, think an apple wine - and yes it is a real drink. Celebrants could go for apple champagne, however it has to be made at home using the right fermenting ingredients. A somewhat safer choice is the French hard cider which has a champagne like sparkle and bubble. Make sure there is the non alcoholic kind for teetotalers and kids.Have pear and apple cocktails and mocktails too.
A celebration can also be done at home. Plan accordingly to suit the number of guests. Turkey or ham is a good choice for a big at home gathering. A German style roast pork is another excellent idea.If it's a smaller get together think possibly game fowl such as quail or pheasant.Sides for both types of parties could feature wild rice stuffed squash or a wild rice casserole. Cabbage season is getting into gear and it can be turned into a variety of different dishes from hors d'oeuvres to hot salads. Try it as pes coi, the Piedmontese polenta stuffed rolls or simply shredded and sautéed in butter. If opting for the pork roast , try an apple onion saute to accompany it.This can be made in large quantities for a crowd and can be made in a crockpot . Dessert can be as simple as apple and pear galettes or rustic apple pies. Want something a bit more elegant? Apple cake with cream cheese icing, topped with a spun sugar dome or crown. This can also translate into cupcakes too.
A fall wedding or engagement is a magical affair. Create wonderful dishes featuring the harvests of the season for it. They'll make celebrating either one even better.
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