Almost every day we have the onion in our life (and no, I don't mean that wickedly satiric downtown New York newspaper). We use it in salads , chopped in marinades for meat and batter fried as a tasty but highly caloric treat. It's one of the oldest plants used in cooking , yet it's a must have staple for 21st Century kitchens.
The onion is one of our oldest foods and one of the first eaten. Its' origins go back 5000 years, when hunter gatherers brought it to campfires. How they ate it , whether raw or roasted, will always remain a mystery. It was first cultivated in Central Asia and then in Western Pakistan and Iran. it was one of the first cultivated crops because it didn't perish as fast as other vegetables. It could also be dried for later use whether in primitive stews or accompanying lamb or goat. The ancients also used the vegetable for sustaining life. Onions can prevent thirst which helped during droughts.
The Egyptians worshipped them , while the first cook book writer, Apicus included onion recipes in his cookbook. Onions were in every European country during the Middle Ages, and were one of the three major foods, along with beans and cabbage, to be eaten during this time. Much later, English settlers brought it to the Massachusetts Colony where it was first planted in 1648. North America, did however have it's own share of native wild onions as well.
From primitive to modern times the onion is a flavorful staple in any diet. It's full of querticin which is a flavanoid that is one component of an antioxidant or free radical. Onions are also known to have disulfides and trisulfides which have anti cancer and anti bacterial properties.Boost up your onion intake and you'll find your potassium , Vitamin C, dietary fiber and folic acid. It's part of the allium family which also includes garlic and leeks. What we eat is the allium cepa or bulb onion. There are several different varieties from the Vidalia (the most popular) to the Walla Walla now grown in Washington State but originally from Corsica.
Don't deprive yourself of the onion's goodness and good taste just because it can sometimes cause heartburn or mouth burn. Just use it in smaller quantities. You can dice it up in in a beet salad to give the beets more zing or you can finely mince it and add to a marinade.Another way to temper a raw onion is to mix it with sliced tomatoes along with oil and vinegar.It won't be so overpowering thanks to the other's strong taste. You can also roast onions over your grill and serve over a bed of flavored rice. Quartered onions make an excellent part of a kabob.Add them to your stir fry. After all what would Oriental cuisines be like without onions? Another yummy dish are batter fried rings. Yes, they're bad for you but nothing beats a crusty, salty, tempura dipped ring fried to golden perfection and then lightly salted. My Piedmontese great grandmother used to stuff sweet onions with left over chopped meat along with raisins. They were then baked to a glistening golden hue in an oven for twenty minutes. This is a favorite in both Northern Italy and France's Provence region and a great way to use leftovers.
No onion article (or blog for that matter) can go without mentioning that French classic - onion soup. This is easy to make and a great dish no matter what the season.You can make this on a Saturday afternoon for a special weekend dinner with friends or even for a Sunday brunch with a nice salad.
Never be afraid to use the onion. The perfect food not only tastes good but it's good for you. Use it in soups , salads or at your barbecue.
Classic French Onion Soup
2 large Vidalia onions
2 quarts beef or vegetable stock
Dice onions and saute in butter until wilted . Add this to simmering stock and cook for about half an hour.Pur into French onion soup bowls. Float one slice of French bread in each bowl. Cover with Gruyere cheese and place under broiler until cheese is melted. Serves four.
Leftover soup can be refrigerated and microwaved for a later meal .
Tuesday, June 17, 2008
Monday, June 16, 2008
Packing For Vacation
Now that vacation time is here it's time to start packing. What goes on a foodie vacation? Well besides the usual clothing ( always bring along the stretchy kind because we eat more when we're away ) and sunscreen, everything from sporks to spaghetti. It's always handy to bring some basics no matter where you're staying.
If you're driving to your vacation always make sure you have a cooler in the back seat. This is great for storing bottled water, soda and juice. Also think about stowing away sandwiches if you're on a budget. A cooler is also great for fruits and veggies. You can buy precut carrots,peppers and broccoli along with grape tomatoes for a travel snack. Fresh fruit such as plums, peaches and strawberries are other good on the road bites.
Every foodie should book a room with a mini fridge as opposed to a view (although that's nice too). Even when I make my pilgrimages down to Harrah's in Atlantic City, I always make sure there's a fridge in my room. Why? Just in case I want to store the salad I couldn't finish for lunch or have bottled water on hand. A mini fridge is also good for storing candy you may have bought as well (and in Atlantic City one always has to buy home made fudge). I also like it for those butter pats that come with my morning breakfast. Harrah's is always generous with theirs and I find I have too many. A room fridge is also good for keeping baby food as well as milk and juice for children cold. Yes, you can get boxed milk but somehow it just tastes better chilled. Again a room fridge is perfect for storing sandwiches or any leftovers you may want to snack on later.
Many foodies rent bungalows or motel condos for the summer. Usually these are an updated version of the old efficiency units from the Fifties and Sixties. They have coffee makers and maybe a few utensils. Bring along some plastic plates(Target always has these) along with plastic tumblers for beverages. Carry along a pot for boiling (hey, you may buy some fresh lobster where you are) and a small fry pan.You can bring along spatulas, scoopers, ladles and knives. These you can get at your local dollar store the day before you go. Remember to also pack family favorites such as crackers and cookies for the kids. Every resort town is an all year round one and they usually have a large supermarkets. Here you can buy the fresh stuff, like meat, locally grown fruits and vegetables along with daily baked breads and desserts.
It's important to pack the right stuff for your foodie holiday. Remember to also pack food and drink for your trip both coming and going. Throw in some cooking utensils and you're all set.
If you're driving to your vacation always make sure you have a cooler in the back seat. This is great for storing bottled water, soda and juice. Also think about stowing away sandwiches if you're on a budget. A cooler is also great for fruits and veggies. You can buy precut carrots,peppers and broccoli along with grape tomatoes for a travel snack. Fresh fruit such as plums, peaches and strawberries are other good on the road bites.
Every foodie should book a room with a mini fridge as opposed to a view (although that's nice too). Even when I make my pilgrimages down to Harrah's in Atlantic City, I always make sure there's a fridge in my room. Why? Just in case I want to store the salad I couldn't finish for lunch or have bottled water on hand. A mini fridge is also good for storing candy you may have bought as well (and in Atlantic City one always has to buy home made fudge). I also like it for those butter pats that come with my morning breakfast. Harrah's is always generous with theirs and I find I have too many. A room fridge is also good for keeping baby food as well as milk and juice for children cold. Yes, you can get boxed milk but somehow it just tastes better chilled. Again a room fridge is perfect for storing sandwiches or any leftovers you may want to snack on later.
Many foodies rent bungalows or motel condos for the summer. Usually these are an updated version of the old efficiency units from the Fifties and Sixties. They have coffee makers and maybe a few utensils. Bring along some plastic plates(Target always has these) along with plastic tumblers for beverages. Carry along a pot for boiling (hey, you may buy some fresh lobster where you are) and a small fry pan.You can bring along spatulas, scoopers, ladles and knives. These you can get at your local dollar store the day before you go. Remember to also pack family favorites such as crackers and cookies for the kids. Every resort town is an all year round one and they usually have a large supermarkets. Here you can buy the fresh stuff, like meat, locally grown fruits and vegetables along with daily baked breads and desserts.
It's important to pack the right stuff for your foodie holiday. Remember to also pack food and drink for your trip both coming and going. Throw in some cooking utensils and you're all set.
Saturday, June 14, 2008
Attack Of The Killer Tomatoes
This is the season to enjoy fresh produce. Unfortunately it's all the season for said produce to spoil quickly and cause all sorts of trouble. How do you know when your tomatoes are safe? Or if your peaches won't send you to the hospital ER? Here are some tips for having safe vegetables and fruits.
First of all always keep your eyes and ears open. Your night time news and local papers will always have alerts when fruit or vegetable crops go bad. I learned about last year's spinach scare from a nightly news report. Also both forms of media will give you advice on how to buy and keep produce as well as what to do in case you do become sick. Secondly, always look over any fruit and vegetables you're intending to purchase. Bacteria grows rampantly and it could cause a entire box or bag to go rotten. Sometimes this can come from the produce itself not being up to par but most often it comes from where everything was first picked. A lot of commercial farms have less than ideal working conditions. There are no adequate washroom facilities for workers and sometimes fields are utilized instead. When you bring home any produce wash it well. A good thorough rinse under your kitchen tap will do the trick. Dry immediately with a paper towel.
Remember that some fruits are responsible in creating spoilage. Certain ones produce ethylene which is an odorless, colourless gas. It speeds ripening and can lead to early decay/ Some fruits, like bananas, should be kept away from any produce because they emit a good amount of ethylene. If you're still in doubt then check out this site for help: http://www.vegetariantimes.com/features/ft_eco_living/590/ It's one of the most thorough guides you can use for determining spoilage rates for fruits and veggies.
Don't turn this season's bounty into a scary meal. First of all be alert and wise as to what fruits and vegetables you buy and how to keep them. You 'll have a safe summer, eating good healthy produce
First of all always keep your eyes and ears open. Your night time news and local papers will always have alerts when fruit or vegetable crops go bad. I learned about last year's spinach scare from a nightly news report. Also both forms of media will give you advice on how to buy and keep produce as well as what to do in case you do become sick. Secondly, always look over any fruit and vegetables you're intending to purchase. Bacteria grows rampantly and it could cause a entire box or bag to go rotten. Sometimes this can come from the produce itself not being up to par but most often it comes from where everything was first picked. A lot of commercial farms have less than ideal working conditions. There are no adequate washroom facilities for workers and sometimes fields are utilized instead. When you bring home any produce wash it well. A good thorough rinse under your kitchen tap will do the trick. Dry immediately with a paper towel.
Remember that some fruits are responsible in creating spoilage. Certain ones produce ethylene which is an odorless, colourless gas. It speeds ripening and can lead to early decay/ Some fruits, like bananas, should be kept away from any produce because they emit a good amount of ethylene. If you're still in doubt then check out this site for help: http://www.vegetariantimes.com/features/ft_eco_living/590/ It's one of the most thorough guides you can use for determining spoilage rates for fruits and veggies.
Don't turn this season's bounty into a scary meal. First of all be alert and wise as to what fruits and vegetables you buy and how to keep them. You 'll have a safe summer, eating good healthy produce
Friday, June 13, 2008
Garlic - A Kitchen Must Have
I can't imagine a kitchen without garlic. It enhances any sauce, making it more robust. It gives punch to stir fried dishes. It livens up any salad dressing. Yet what do we really know about this amazing plant?
Garlic is a member of the onion family and is closely related to leeks and shallots. We use the cloves or seeds for planting or cooking. A variation of its' Latin name, allium salivum is still used by the Italians, aglia and the French ail
The Egyptians first grew garlic as far back as 3200 BC. Like today, it was used for medicinal purposes.It was even given to the slaves building the pyramids to improve their strength and was the cure all of its' day. The ancient Greeks picked up on this and used to cure everything from dog bites to leprosy. Ironically enough the inhabitants of what is now modern day Transylvania used it as a repellent - not against vampires but against pesky mosquitoes. Unfortunately not everyone was enamored of it. English and American colonists hated garlic because of the stench it left. it started to become more acceptable in American cuisines thanks to the Italians bringing over their good food to these shores. US home cooks and restaurant chefs then began to use it to liven up bland and boring sauces and salads.
Garlic has a lot of health benefits. It can kill bacteria more effectively than penicillin (the ancient Greeks were on to something then). Garlic is rich in vitamins A , B, and C and it's sulfuric properties help detoxify the liver and regulate sugar. It's actually considered the all natural alternative to Viagra In fact there's a Palestinian custom about the bridegroom wearing a garlic bulb in his lapel to ensure for a happy start to married life.
Every kitchen should have a garlic bulb. It's not only a great way to season dishes but also one that will add years to our lives.
Garlic is a member of the onion family and is closely related to leeks and shallots. We use the cloves or seeds for planting or cooking. A variation of its' Latin name, allium salivum is still used by the Italians, aglia and the French ail
The Egyptians first grew garlic as far back as 3200 BC. Like today, it was used for medicinal purposes.It was even given to the slaves building the pyramids to improve their strength and was the cure all of its' day. The ancient Greeks picked up on this and used to cure everything from dog bites to leprosy. Ironically enough the inhabitants of what is now modern day Transylvania used it as a repellent - not against vampires but against pesky mosquitoes. Unfortunately not everyone was enamored of it. English and American colonists hated garlic because of the stench it left. it started to become more acceptable in American cuisines thanks to the Italians bringing over their good food to these shores. US home cooks and restaurant chefs then began to use it to liven up bland and boring sauces and salads.
Garlic has a lot of health benefits. It can kill bacteria more effectively than penicillin (the ancient Greeks were on to something then). Garlic is rich in vitamins A , B, and C and it's sulfuric properties help detoxify the liver and regulate sugar. It's actually considered the all natural alternative to Viagra In fact there's a Palestinian custom about the bridegroom wearing a garlic bulb in his lapel to ensure for a happy start to married life.
Every kitchen should have a garlic bulb. It's not only a great way to season dishes but also one that will add years to our lives.
Thursday, June 12, 2008
Hot Weather Ades
Nothing tops off a lazy summer afternoon like a cooling drink. It's just relaxing to sit with a tall glass of iced tea or some kind if fruit ade and watch the world lazily spin by. Creating a cooler is easy. All it takes is a big glass,a lot of ice and some imagination in your kitchen.
Iced tea is the perennial summer cooler. The best kind is your own home brewed. It has a richer. fresher taste than the store bought kinds. Also you can regulate the amount of sugar that you want in it. If you still like flavored tea you can try mixing in some limeade or lemonade or even crushed berries. Peach nectar is a wonderful addition and because the flavor is so intense, you can only put in a teaspoon. Pineapple iced tea is a different spin and all it takes it make one or two teaspoons of the fruit's juice to transform it into a tropical drink.Also try other teas like Orange Pekoe or the more exotic Indian teas for a really unique taste. Remember to make a strong brew of tea for iced because your ice cubes will dilute the taste. You can add sugar if you want however it does take a lot of the granulated kind to really sweeten it.
Ades are perfect during any hot steamy weather. There's nothing like a refreshing lemon or lime ade. If you can't get them in your supermarket, use the concentrates.The best bet is to sweeten both lemon or lime ade with a simple sugar syrup . This involves boiling one cup sugar and one cup water together and , bringing the mixture to a boil. Simmer gently, for about five minutes or until sugar dissolves. Add as much needed for your ade. Another variation is just take any spring water and add pureed strawberries , blueberries or even blackberries. For bounce used the brand new Fyxx Hybrid Energy Water which is spring water infused with caffeine. Mix with the pureed berries for a good energy drink for when you're on the beach or even just doing yard work.
This summer cool down with a refreshing drink. Have a tall glass of your own home made tea, ade or cooler to combat the heat and humidity. It's the perfect complement for a lazy, hot day.
Iced tea is the perennial summer cooler. The best kind is your own home brewed. It has a richer. fresher taste than the store bought kinds. Also you can regulate the amount of sugar that you want in it. If you still like flavored tea you can try mixing in some limeade or lemonade or even crushed berries. Peach nectar is a wonderful addition and because the flavor is so intense, you can only put in a teaspoon. Pineapple iced tea is a different spin and all it takes it make one or two teaspoons of the fruit's juice to transform it into a tropical drink.Also try other teas like Orange Pekoe or the more exotic Indian teas for a really unique taste. Remember to make a strong brew of tea for iced because your ice cubes will dilute the taste. You can add sugar if you want however it does take a lot of the granulated kind to really sweeten it.
Ades are perfect during any hot steamy weather. There's nothing like a refreshing lemon or lime ade. If you can't get them in your supermarket, use the concentrates.The best bet is to sweeten both lemon or lime ade with a simple sugar syrup . This involves boiling one cup sugar and one cup water together and , bringing the mixture to a boil. Simmer gently, for about five minutes or until sugar dissolves. Add as much needed for your ade. Another variation is just take any spring water and add pureed strawberries , blueberries or even blackberries. For bounce used the brand new Fyxx Hybrid Energy Water which is spring water infused with caffeine. Mix with the pureed berries for a good energy drink for when you're on the beach or even just doing yard work.
This summer cool down with a refreshing drink. Have a tall glass of your own home made tea, ade or cooler to combat the heat and humidity. It's the perfect complement for a lazy, hot day.
Wednesday, June 11, 2008
Cool Down With Ice Cream
Even though it's June, there are parts of the world where the temps are reaching 100 degrees Farenheit. The only good suggestion is to cool down with some ice cream. It's the perfect summery comfort food. It brings back memories of eating cones on the beach or sharing a gooey sundae under warm, starry skies. Ice cream always is a special treat for foodies - no matter how it's served.
Ice cream is one of the oldest foods in the world. Chinese emperors enjoyed a treat made of fruit and wine mixed with mountain ice as early as 3,000 BC. The ancient Romans also loved flavored ice and Nero always sent his slaves to the nearby mountains for snow and ice. He then had his cooks flavor it with fruits and nectar. During the 1300s the Chinese developed a way to add yak's milk to the ice for a creamier consistency. This new take on frozen dessert caught the eye of Marco Polo who brought it back to Italy. Italian chefs used cow's milk and - presto - modern ice cream was born. Catherine Medici brought the recipe with her from Northern Italy to France when she married into the French royal family. The French instantly took to it and served it at most court dinners. A century or more later Charles I had it at a French royal banquet and was so taken with it that he brought the recipe back to England.
America got its' first taste in 1700 at the dinner of Governor Bladen of Maryland. As early as 1777 New York City had its' first ice cream parlor. (you've got to wonder if General Washington stopped in to have a bowl).Ice cream parlors spread through the new nation and by the mid 1800s the first ice cream factory was born in Baltimore, Maryland (how appropriate because it was first made there). This was the era of the new improved ice cream. Machines were being built to make richer creamier ice cream at a faster rate. The French scientist, August Gaulin, invented the homogenization process which resulted in a creamier, smoother texture. Soon cones, invested by Italo Martchioni were being sold on the streets of New York.The 20th Century saw the birth of ice cream novelties such as the waffle cone, first introduced at the St Louis World's Fair, Eskimo pie and ice cream on a stick. The 1990s saw freeze dried ice cream called Dipping Dots sold at malls across the US.
The best way to have ice cream? Anyway you want. Add caramel or chocolate sauce but remember to take advantage of summer's fruit. Pair vanilla ice cream with blackberries for an extra special treat.Add strawberry slices to chocolate ice cream or better yet fresh picked raspberries. Consider putting your ice cream in a hollowed out melon or with pineapple, for a real old fashioned ice cream parlor taste. My Mom and her one cousin lived for these durng their girlhood and teen-age years.If you're lucky to own an ice cream maker now is the time to make fresh batches using all sorts of bounties, from blueberries to even lemon basil.
Ice cream is a wonderful cool summer treat It brings us sweet relief and happy memories from summers past.Have a bowl ,or cone of it when the high temps have got you down.
Ice cream is one of the oldest foods in the world. Chinese emperors enjoyed a treat made of fruit and wine mixed with mountain ice as early as 3,000 BC. The ancient Romans also loved flavored ice and Nero always sent his slaves to the nearby mountains for snow and ice. He then had his cooks flavor it with fruits and nectar. During the 1300s the Chinese developed a way to add yak's milk to the ice for a creamier consistency. This new take on frozen dessert caught the eye of Marco Polo who brought it back to Italy. Italian chefs used cow's milk and - presto - modern ice cream was born. Catherine Medici brought the recipe with her from Northern Italy to France when she married into the French royal family. The French instantly took to it and served it at most court dinners. A century or more later Charles I had it at a French royal banquet and was so taken with it that he brought the recipe back to England.
America got its' first taste in 1700 at the dinner of Governor Bladen of Maryland. As early as 1777 New York City had its' first ice cream parlor. (you've got to wonder if General Washington stopped in to have a bowl).Ice cream parlors spread through the new nation and by the mid 1800s the first ice cream factory was born in Baltimore, Maryland (how appropriate because it was first made there). This was the era of the new improved ice cream. Machines were being built to make richer creamier ice cream at a faster rate. The French scientist, August Gaulin, invented the homogenization process which resulted in a creamier, smoother texture. Soon cones, invested by Italo Martchioni were being sold on the streets of New York.The 20th Century saw the birth of ice cream novelties such as the waffle cone, first introduced at the St Louis World's Fair, Eskimo pie and ice cream on a stick. The 1990s saw freeze dried ice cream called Dipping Dots sold at malls across the US.
The best way to have ice cream? Anyway you want. Add caramel or chocolate sauce but remember to take advantage of summer's fruit. Pair vanilla ice cream with blackberries for an extra special treat.Add strawberry slices to chocolate ice cream or better yet fresh picked raspberries. Consider putting your ice cream in a hollowed out melon or with pineapple, for a real old fashioned ice cream parlor taste. My Mom and her one cousin lived for these durng their girlhood and teen-age years.If you're lucky to own an ice cream maker now is the time to make fresh batches using all sorts of bounties, from blueberries to even lemon basil.
Ice cream is a wonderful cool summer treat It brings us sweet relief and happy memories from summers past.Have a bowl ,or cone of it when the high temps have got you down.
Tuesday, June 10, 2008
Sweet Basil The Perfect Summer Herb
As any Italian whether they come from the mountainous north or the sunny south , will tell you basil is the sparkling gem of an Italian garden. Its’ emerald green leaves grace a number of dishes , from pesto to pizza. It is a wonderful herb to grow in your garden and it’s even better to use in cooking.
Surprisingly basil is not native to Italy but to India where it originated millenniums ago It was later brought to the Holy Land where according to legend it grew around Christ’s tomb. This is why the Greeks use it in all their religious rites and its’ name is taken from the Greek basilikohn , meaning royal herb. In French it’s called l’herbe royale. Italians used it in courting rituals, wearing it as a hair ornament, as well as in their cooking The plant is rich in beta carotene which is loaded with antioxidants. It also contains the powerful eugenol that is used in combating inflammatory bowel disease and rheumatoid arthritis.
Basil is an easy plant to grow both indoors and out. Every herb garden should have it because it is a vital flavor in summer cooking. Fresh basil adds a wonderful earthy, green taste to tomato and mozzarella salad. Use it when making homemade tomato sauces or making the original pizza, Pizza Margherita. The most well known basil recipe is pesto. This easy to make Genoa favorite can be used over anything from clams to gnocchi. It's a snap to whip up and freeze. Pesto can also be combined with any tomato sauce to soften the strong basil taste.
Basil is a definite addition to any summer dish. This is the plant whose taste defines what the season is, fresh and summery.
Easy Pesto Sauce
2 cups fresh basil leaves.
1/3 cup olive oil (it has to be olive oil any other oil will not do)
handful ground pignole nuts or walnuts to taste
Parmesan cheese to taste.
Combine first two ingredients in a blender. Blend for two minutes. Add ground nuts and cheese to taste You can use it immediately o r freeze it for later use.
Surprisingly basil is not native to Italy but to India where it originated millenniums ago It was later brought to the Holy Land where according to legend it grew around Christ’s tomb. This is why the Greeks use it in all their religious rites and its’ name is taken from the Greek basilikohn , meaning royal herb. In French it’s called l’herbe royale. Italians used it in courting rituals, wearing it as a hair ornament, as well as in their cooking The plant is rich in beta carotene which is loaded with antioxidants. It also contains the powerful eugenol that is used in combating inflammatory bowel disease and rheumatoid arthritis.
Basil is an easy plant to grow both indoors and out. Every herb garden should have it because it is a vital flavor in summer cooking. Fresh basil adds a wonderful earthy, green taste to tomato and mozzarella salad. Use it when making homemade tomato sauces or making the original pizza, Pizza Margherita. The most well known basil recipe is pesto. This easy to make Genoa favorite can be used over anything from clams to gnocchi. It's a snap to whip up and freeze. Pesto can also be combined with any tomato sauce to soften the strong basil taste.
Basil is a definite addition to any summer dish. This is the plant whose taste defines what the season is, fresh and summery.
Easy Pesto Sauce
2 cups fresh basil leaves.
1/3 cup olive oil (it has to be olive oil any other oil will not do)
handful ground pignole nuts or walnuts to taste
Parmesan cheese to taste.
Combine first two ingredients in a blender. Blend for two minutes. Add ground nuts and cheese to taste You can use it immediately o r freeze it for later use.
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