You can turn your little mini me into the next Marcel Proust if you give them wonderful and healthy food memories. Everyone has good and bad childhood experiences with food. Why not take it a step further with your child and give only good memories - and in the meantime bring another foodie into this world.
The first step involves their first real food. There's a reason why the little one hates all those jars of processed fruits, vegetables and mystery meats. You can make your own and there are some wonderful websites such as www.wholesomebabyfoods.com that have tasty and nutritious recipes. You can introduce your baby to organic produce. Have him or her get used to the taste of "good" veggies such as spinach , broccoli and squash, putting then in the same category as treats or candy. As your child grows older, you can add butter, margarine or garlic to make the vegetables more palatable (as my Mom did with us. I was the only six year old who passionately loved spinach and I still do thanks to her). Also make fruits a part of their desserts and snacks. Yes, it's fun to eat cookies and candy after school, but it's also fun to dip sliced apples in caramel or spear banana and strawberry kabobs into chocolate sauce.
As your mini-mes evolve into teenagers, introduce them to different cuisines. Luckily this is easy today with the world becoming one big village. They'll probably have a wide range of friends all coming from different backgrounds. Invite them over and tell them to bring recipes.You can have a cooking party where everyone pitches in and helps. This not only livens up any get together and/or sleepover but widens your child's culinary experiences. It also turns teens into foodies who can walk into any restaurant and know everything about the cuisine.
Remember foodies are made, not born. They can be born into a family of gourmets but they won't automatically pick up the finer or more exciting points of dining. That's up to you. Teach them young about not only the value of food but the pleasure of it as well.
Tuesday, April 22, 2008
Monday, April 21, 2008
New York City - Foodie Heaven
I don't write this blog on Sunday because I feel funny doing any kind of work on the Sabbath but also because I spend the day out. Yesterday it was New York City , specifically Greenwich Village. I love Manhattan simply because it's a foodie paradise. Where else can you get a variety of yummies from six contentents on one relatively small island?
Where to go if you're in town? To be honest stay away from any chain restaurants. There's probably one in your neck of the woods that you can visit whenever you like. Instead take a dip into the city's rich culinary present. There are some great delis scattered throughout the town, throught Manhattan. Remember food prices are the highest around the tourist spots. Try to steer clear of eating around 30 Rock or Times Square. The theater district albeit has a variety of really good restaurants but they are super pricey. One favorite is John's Pizzeria (which also has two other locations in the city). It may be pricey but the pizza is a delectable thin crust one slathered with a rich basil infused sauce.
If you want good Chinese then head down to Sammy's on Sixth Ave in Greenwich Village. This famous and popular eatery has the best veggie lo mein along with the best veggie dumplings. The cook adds the right amount of ginger, soy and sesame to create a very unique and very delicious authentic Chinese dish. If you're a big meat lover, then go for their barbecued duck or ribs. My friend , Louisa, says both are the best, crispy on the outside with buttery tender meat on the inside.
Just looking for coffee? There are dozens of good pastry shops in Manhattan. My favorites are on Bleeker Street.There are a half a dozen pasticcerias for just grabbing a few italian butter cookies and cappuccino. Also go to them at Christmas to pick up their home made panetones as well as Sicilian lemon cookies. French patisseries are also big in Manhattan. Try the amazing Le Bergamote on Ninth Ave in Chelsea. This is where to go if you want a taste of Paris with their rich, buttery crossants ans scandalous pastries. Pure foodie heaven!
New York is one heck of a foodie town. It has the most amazing places (it would take me three blogs to write about them!!!) What I've given you is just a sample. Enjoy this gourmet town with its' melange of tastes and flavors!
Where to go if you're in town? To be honest stay away from any chain restaurants. There's probably one in your neck of the woods that you can visit whenever you like. Instead take a dip into the city's rich culinary present. There are some great delis scattered throughout the town, throught Manhattan. Remember food prices are the highest around the tourist spots. Try to steer clear of eating around 30 Rock or Times Square. The theater district albeit has a variety of really good restaurants but they are super pricey. One favorite is John's Pizzeria (which also has two other locations in the city). It may be pricey but the pizza is a delectable thin crust one slathered with a rich basil infused sauce.
If you want good Chinese then head down to Sammy's on Sixth Ave in Greenwich Village. This famous and popular eatery has the best veggie lo mein along with the best veggie dumplings. The cook adds the right amount of ginger, soy and sesame to create a very unique and very delicious authentic Chinese dish. If you're a big meat lover, then go for their barbecued duck or ribs. My friend , Louisa, says both are the best, crispy on the outside with buttery tender meat on the inside.
Just looking for coffee? There are dozens of good pastry shops in Manhattan. My favorites are on Bleeker Street.There are a half a dozen pasticcerias for just grabbing a few italian butter cookies and cappuccino. Also go to them at Christmas to pick up their home made panetones as well as Sicilian lemon cookies. French patisseries are also big in Manhattan. Try the amazing Le Bergamote on Ninth Ave in Chelsea. This is where to go if you want a taste of Paris with their rich, buttery crossants ans scandalous pastries. Pure foodie heaven!
New York is one heck of a foodie town. It has the most amazing places (it would take me three blogs to write about them!!!) What I've given you is just a sample. Enjoy this gourmet town with its' melange of tastes and flavors!
Saturday, April 19, 2008
Power Picnics
The weather in most of the Northern Hemisphere is getting warmer and that means one thing.
Picnics!
Now is the time to head to the beach ,park or mountains to soak up the sun and enjoy nature. It also means that being outdoors builds a healthy and hearty appetite. For that you're going to have to bring food.
What to bring on an excursion? Easy foods. Fun foods. Foods that can be messy or neat. Sandwiches are your best bet. They're easy to make and store along with being relatively mess free to eat. You can go wild with real or tofu cold cuts. If you're bringing the sandwiches in a cooler, don't hesitate to use mayo. Try the less threatening butter or margarine if you're bringing sandwiches in a backpack. For a different spin you can make heroes and drizzle oil and vinegar on a variety of meats and cheeses. Pack juice or soda . If you're planning on hiking, swimming or games, bring an energy drink like Fyxx Hybrid Water to give you a much needed boost. You may want to bring along veggies and dips or almonds for fun snack foods.
If you're looking for a more elegant "British" style picnic, think about bringing a whole cold chicken or pate. You can buy the chicken already roasted from your local supermarket and just store the entire bird in a cooler. The same with pate. With fancier food, you can serve a classic cucumber salad with either a sour cream or vinaigrette dressing. Add a potato salad and a jar of olives and you're set. With this type of picnic think about bringing sparkling cider or if it's allowed champagne or sparkling wine. Pack china picnic plates, good utensils and glasses instead of the usual paper and plastic. Foodie paradises like Williams and Sonoma sell traditional picnic hampers complete with plates along with forks and knives. The kits sometimes include cloth napkins and small glass tumblers .
What to do about a picnic dessert? The easiest one would be fruits of the season. Pick up strawberries or some cut melon. Cookies are another easy to tote dessert, providing you bring the indiviual snack packs . Don't pack any kind of cake or cupcake that has icing because the icing will get all over. Sliced pound or Bundt cake is a another "clean" way to end your picnic meal. If you want you can even bring a thermos of cold or warm coffee or tea. Also it doesn't hurt to throw in some toothpicks for after meal cleaning.
Get out with your favorite foods and enjoy all the warm sunshine and fresh Spring air. Ther'es nothing better than enjoying natures beauty combined with a picnic.
Easy Hero
1 Loaf Italian bread , sliced down the middle.
Oil and vinegar combined
5 slices ham.
5 slices pepperoni,
5 slices provolone
2 tomatoes sliced
oregano
Split bread in half and sprinkle with oil and vinegar. First layer the ham , then the pepperoni. Drizzle on more oil and vinegar and then add the cheese, tomatoes and liberal sprinklings of oregano. Wrap sandwich tightly in waxed paper for half and hour before you pack it up. You can pre cut the sandwich or cut it at your picknic. Serves four.
Picnics!
Now is the time to head to the beach ,park or mountains to soak up the sun and enjoy nature. It also means that being outdoors builds a healthy and hearty appetite. For that you're going to have to bring food.
What to bring on an excursion? Easy foods. Fun foods. Foods that can be messy or neat. Sandwiches are your best bet. They're easy to make and store along with being relatively mess free to eat. You can go wild with real or tofu cold cuts. If you're bringing the sandwiches in a cooler, don't hesitate to use mayo. Try the less threatening butter or margarine if you're bringing sandwiches in a backpack. For a different spin you can make heroes and drizzle oil and vinegar on a variety of meats and cheeses. Pack juice or soda . If you're planning on hiking, swimming or games, bring an energy drink like Fyxx Hybrid Water to give you a much needed boost. You may want to bring along veggies and dips or almonds for fun snack foods.
If you're looking for a more elegant "British" style picnic, think about bringing a whole cold chicken or pate. You can buy the chicken already roasted from your local supermarket and just store the entire bird in a cooler. The same with pate. With fancier food, you can serve a classic cucumber salad with either a sour cream or vinaigrette dressing. Add a potato salad and a jar of olives and you're set. With this type of picnic think about bringing sparkling cider or if it's allowed champagne or sparkling wine. Pack china picnic plates, good utensils and glasses instead of the usual paper and plastic. Foodie paradises like Williams and Sonoma sell traditional picnic hampers complete with plates along with forks and knives. The kits sometimes include cloth napkins and small glass tumblers .
What to do about a picnic dessert? The easiest one would be fruits of the season. Pick up strawberries or some cut melon. Cookies are another easy to tote dessert, providing you bring the indiviual snack packs . Don't pack any kind of cake or cupcake that has icing because the icing will get all over. Sliced pound or Bundt cake is a another "clean" way to end your picnic meal. If you want you can even bring a thermos of cold or warm coffee or tea. Also it doesn't hurt to throw in some toothpicks for after meal cleaning.
Get out with your favorite foods and enjoy all the warm sunshine and fresh Spring air. Ther'es nothing better than enjoying natures beauty combined with a picnic.
Easy Hero
1 Loaf Italian bread , sliced down the middle.
Oil and vinegar combined
5 slices ham.
5 slices pepperoni,
5 slices provolone
2 tomatoes sliced
oregano
Split bread in half and sprinkle with oil and vinegar. First layer the ham , then the pepperoni. Drizzle on more oil and vinegar and then add the cheese, tomatoes and liberal sprinklings of oregano. Wrap sandwich tightly in waxed paper for half and hour before you pack it up. You can pre cut the sandwich or cut it at your picknic. Serves four.
Friday, April 18, 2008
Environmental eats
As Earth Day draws upon us, it's time to start thinking about her and her bounty. After all the planet has been good to us for a few milleniums and it's time to give back.
How?
How do we reduce our culinary carbon footprint?
Well, for starters don't go too crazy when you visit Red Lobster. The world's seafood population is quickly diminishing and some fish species will be on the endangered list. Hard to imagine the average cod on this, right up there with Indian elephants and bald eagles but it's true. We spent the last century overfishing our seas and oceans. Even crustaceans and mollusks aren't safe anymore. Eat fish and seafood but try to put a cap on gorging yourself on them. Cut eating seafood down to half of what you're eating now.
Another way you can eat "green" is by buying from local farms for your fresh fruit and vegetables. You don't have to get produce that's coming in from across country or South America (if you're in Europe, some of your more exotic produce probably comes from Africa). Try to buy locally grown greens that haven't been trucked in by gas guzzling semis or fuel wasting jets.Besides the local farmers will appreciate the business and you'll benefit from eating just picked picked tomatoes, corn , and melons.
if you're entertaining, stick to cheep reusable plastic utensils and dishes. Using paper means more trees have been destroyed and using styrofoam means another landfill full of non bio-degradable stuff. Go to yourlocal Target, K-Mart or dollar store and pick up plastic plates and glasses.Unfortunately you're going to have to use water to wash then but keep that at a bare minimum. Use environmentally friendly dish soaps and don't go overboard with the rinsing.
It's easy to be an environmental eater. Just be conscious of what you eat, and where it comes from. Also make a habit of being green about your table setting and washing up afterwards. Mother Earth will thank you by producing more of your favorite fruits and veggies.
How?
How do we reduce our culinary carbon footprint?
Well, for starters don't go too crazy when you visit Red Lobster. The world's seafood population is quickly diminishing and some fish species will be on the endangered list. Hard to imagine the average cod on this, right up there with Indian elephants and bald eagles but it's true. We spent the last century overfishing our seas and oceans. Even crustaceans and mollusks aren't safe anymore. Eat fish and seafood but try to put a cap on gorging yourself on them. Cut eating seafood down to half of what you're eating now.
Another way you can eat "green" is by buying from local farms for your fresh fruit and vegetables. You don't have to get produce that's coming in from across country or South America (if you're in Europe, some of your more exotic produce probably comes from Africa). Try to buy locally grown greens that haven't been trucked in by gas guzzling semis or fuel wasting jets.Besides the local farmers will appreciate the business and you'll benefit from eating just picked picked tomatoes, corn , and melons.
if you're entertaining, stick to cheep reusable plastic utensils and dishes. Using paper means more trees have been destroyed and using styrofoam means another landfill full of non bio-degradable stuff. Go to yourlocal Target, K-Mart or dollar store and pick up plastic plates and glasses.Unfortunately you're going to have to use water to wash then but keep that at a bare minimum. Use environmentally friendly dish soaps and don't go overboard with the rinsing.
It's easy to be an environmental eater. Just be conscious of what you eat, and where it comes from. Also make a habit of being green about your table setting and washing up afterwards. Mother Earth will thank you by producing more of your favorite fruits and veggies.
Thursday, April 17, 2008
Everyone Should Heart Pomegranates
Even saying the word brings to mind exotic locales and new taste sensations.
Pomengranates.
It kind of rolls around your tongue like the flesh of ripe fruit, doesn't it?
These plump, red beauties may sound as sensual as harem girls but they're better for your health than any medicine. They're full of the much needed antioxidants that protect us against free radicals. These are nasty , unstable atoms that go postal inside us and can wreak havoc. The fruit or poms (along with a good, healthy diet and plenty of exercise) also deter and sometimes prohibit the growth of certain cancers. Poms also help us to look younger. Again, they're responsible for destroying free radicals which also can lead to early wrinkles and degeneration.
Even though their harvest season is September through January , pom concentrate is available year round. I love the brand POM with its' concentrates, juices and brand new line of yummy teas. The teas are the perfect thirst quenchers on hot days. The taste is amazing, rich and fruity. My A&P sells them in white, green and black teas infused with the pom's juice. Not only that but they come in tea glasses which you can recycle and use over for your favorite cold drinks. One more tea and I have my set.
This Spring and summer don't hesitate to use pom concentrate in your own home brewed teas. It wll also give a kick to sangria and is delicious mixed with champagne for a Pom Pom.Hit it with vodka, lemon and simple syrup for a Pomengranate Martini.You can even mix it with club soda or ginger ale for a festive non alcoholic drink. Pom concentrate should be in everyone's bar so have two to three bottles on the ready.
For kids and yourself make Pom pops. Mix two cups of Pom concentrate with one cup water and pour into popsicle molds.You can also add strawberries and blueberries for variety. It's a refreshing spin on an old classic plus it's never too early to infuse the little ones with a ton of antioxidants.
Don't dismiss poms as another exotic beauty. They are not only tasty but good for you and your body. Everyone heart poms!!!
Pomengranates.
It kind of rolls around your tongue like the flesh of ripe fruit, doesn't it?
These plump, red beauties may sound as sensual as harem girls but they're better for your health than any medicine. They're full of the much needed antioxidants that protect us against free radicals. These are nasty , unstable atoms that go postal inside us and can wreak havoc. The fruit or poms (along with a good, healthy diet and plenty of exercise) also deter and sometimes prohibit the growth of certain cancers. Poms also help us to look younger. Again, they're responsible for destroying free radicals which also can lead to early wrinkles and degeneration.
Even though their harvest season is September through January , pom concentrate is available year round. I love the brand POM with its' concentrates, juices and brand new line of yummy teas. The teas are the perfect thirst quenchers on hot days. The taste is amazing, rich and fruity. My A&P sells them in white, green and black teas infused with the pom's juice. Not only that but they come in tea glasses which you can recycle and use over for your favorite cold drinks. One more tea and I have my set.
This Spring and summer don't hesitate to use pom concentrate in your own home brewed teas. It wll also give a kick to sangria and is delicious mixed with champagne for a Pom Pom.Hit it with vodka, lemon and simple syrup for a Pomengranate Martini.You can even mix it with club soda or ginger ale for a festive non alcoholic drink. Pom concentrate should be in everyone's bar so have two to three bottles on the ready.
For kids and yourself make Pom pops. Mix two cups of Pom concentrate with one cup water and pour into popsicle molds.You can also add strawberries and blueberries for variety. It's a refreshing spin on an old classic plus it's never too early to infuse the little ones with a ton of antioxidants.
Don't dismiss poms as another exotic beauty. They are not only tasty but good for you and your body. Everyone heart poms!!!
Wednesday, April 16, 2008
Spring Awakening
Now that the weather is becoming warmer it's time for every foodie to start thinking about their gardens. You don't have to be a green thumb, plant hugger to have a successful spot. Even a small herb garden is always useful.
Right now you should be writing down what you want to grow. The second thing is mapping out where fruits and vegetables should be planted. Try to vary the spots from year to year to insure bigger and healthier produce. Don't keep planting your tomatoes and squash under the bedroom window year after year. Keep that space free for one season and let the soil replenish its' minerals. Also keep in mind how many plants you want. If your family is more tomato crazy than lettuce, then it stands to reason you'd be planting more of the first than the second. Since vegetables come in several subvarieties, think about what you'll be using them for. You may want to grow onions for burgers as opposed to shallots for sauces and stews.
Fruit trees are another matter because it takes a few seasons for some to produce any kind of bounty. Also make sure your yard can support trees. An apple tree requires a lot of space: anywhere from a foot up to a yard for perfect, unencumbered growth. Pear trees are similar. Fruit trees also require a lot of spraying and pruning. If you don't have the time for this, then stick with the much easier vegetable growing.
If you have zero time for any kind of gardening , then consider growing herbs. Raising chives, tarragon, dill and oregano are easy and fun. They do require some care such as watering and diligent weeding. Luckily that's about as much care as needed. Herbs don't require a lot of fertilizer as well as a lot of direct sunlight. You can grow a patch of them anywhere , even in your front lawn. Just make sure they have partial shade and adequate water and mulching. From then on you can use them to flavor grilled meats and vegetables. You can also freeze dry them or hang them in your pantry or basement for later use.
Garden plants and herbs can be bought anywhere, from Lowe's, Home Depot or your corner nursery. You can try the mail order catalogs and internet nurseries but be wary. I've been burned in the past by these and wound up losing money over "bad" plants.
I want to end this with a special thank you for my cousin Denise in Illinois. She sent the best sweet potato casserole and butterscotch pudding recipes at her little cousin's requests. They are awesome and I'll be publishing them soon.
For all you energy drink lovers remember that Fyxx Hybrid Water starts selling in the New York metro and northern New Jersey areas tomorrow. April 17th. If you can't get it at your local store, then go to www.fyxxwater.com
Right now you should be writing down what you want to grow. The second thing is mapping out where fruits and vegetables should be planted. Try to vary the spots from year to year to insure bigger and healthier produce. Don't keep planting your tomatoes and squash under the bedroom window year after year. Keep that space free for one season and let the soil replenish its' minerals. Also keep in mind how many plants you want. If your family is more tomato crazy than lettuce, then it stands to reason you'd be planting more of the first than the second. Since vegetables come in several subvarieties, think about what you'll be using them for. You may want to grow onions for burgers as opposed to shallots for sauces and stews.
Fruit trees are another matter because it takes a few seasons for some to produce any kind of bounty. Also make sure your yard can support trees. An apple tree requires a lot of space: anywhere from a foot up to a yard for perfect, unencumbered growth. Pear trees are similar. Fruit trees also require a lot of spraying and pruning. If you don't have the time for this, then stick with the much easier vegetable growing.
If you have zero time for any kind of gardening , then consider growing herbs. Raising chives, tarragon, dill and oregano are easy and fun. They do require some care such as watering and diligent weeding. Luckily that's about as much care as needed. Herbs don't require a lot of fertilizer as well as a lot of direct sunlight. You can grow a patch of them anywhere , even in your front lawn. Just make sure they have partial shade and adequate water and mulching. From then on you can use them to flavor grilled meats and vegetables. You can also freeze dry them or hang them in your pantry or basement for later use.
Garden plants and herbs can be bought anywhere, from Lowe's, Home Depot or your corner nursery. You can try the mail order catalogs and internet nurseries but be wary. I've been burned in the past by these and wound up losing money over "bad" plants.
I want to end this with a special thank you for my cousin Denise in Illinois. She sent the best sweet potato casserole and butterscotch pudding recipes at her little cousin's requests. They are awesome and I'll be publishing them soon.
For all you energy drink lovers remember that Fyxx Hybrid Water starts selling in the New York metro and northern New Jersey areas tomorrow. April 17th. If you can't get it at your local store, then go to www.fyxxwater.com
Tuesday, April 15, 2008
Salt of the Water
Does anyone love sea salt as much as I do? This is a centuries old condiment that's reaching new heights in the 21st Century. If you haven't tried it before , then try it now. There's something magical about these amazing grains and where they're harvested. Not only that but sea salt is better than regular salt because just a few grains of it flavor a whole plate. You don't have to go wild with your salt shaker and coat everything. Just a few briny nuggets are good for giving your food that extra oomph. Natural salt, although lacking in iodine, does have other valuable minerals such as potassium, magnesium, calcium and sulfate.
Unlike plain table salt , sea salt comes in a variety of colors and shapes.There is the delicate Sicilian salt, Sale Antico, which is a very fine flaked pure white salt. There are the grey sea salts of France that have natural iodoine in them. There is the much desired Fleur de Sel. from Portugal (I know, the name sounds French)This is the "baby" salt, or the first bloom of salts that forms on the tops of evaporation ponds. This is a great addition to cooking along with salads. My favorite is sea salt from Maine with it's crunchy nuggets and salty sweet taste.
Nowadays you can go everywhere from your local supermarket to Williams and Sonoma to online salt stores and buy the salt of your dreams. I usually head to Williams and Sonoma where they have an excellent array of American and European salts. I like the British Malden's as well but any kind is just great.
Make the switch from regular table salt to sea salt. You'll wonder why you didn't much sooner.
Unlike plain table salt , sea salt comes in a variety of colors and shapes.There is the delicate Sicilian salt, Sale Antico, which is a very fine flaked pure white salt. There are the grey sea salts of France that have natural iodoine in them. There is the much desired Fleur de Sel. from Portugal (I know, the name sounds French)This is the "baby" salt, or the first bloom of salts that forms on the tops of evaporation ponds. This is a great addition to cooking along with salads. My favorite is sea salt from Maine with it's crunchy nuggets and salty sweet taste.
Nowadays you can go everywhere from your local supermarket to Williams and Sonoma to online salt stores and buy the salt of your dreams. I usually head to Williams and Sonoma where they have an excellent array of American and European salts. I like the British Malden's as well but any kind is just great.
Make the switch from regular table salt to sea salt. You'll wonder why you didn't much sooner.
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