Everyone loves cake. It celebrates joyous times like weddings and birthdays. It 's there eif you need a good friend. It's a part of everyday life, probably the highlight of our lives. After all what's not to like about it?
Cake has been around since the Vikings who invented it The name comes from kaka meaning a flour baked confection laden with eggs and some kind of sweetener such as honey or sugar. The Romans introduced the world to fruit cakes around the time of the Renaissance and these were imported to Britain. Iced cakes made their appearance at the court of the Louis. The 19th Century brought in new technologies such as baking powder and more temperature controlled ovens.
There are so many different kinds of cake today from carrot to butter. It's just a highlight in anyone's life.
Friday, July 25, 2008
Thursday, July 24, 2008
Farmer's Markets
There's nothing like fresh everything during htis time of year. There are some of us who live near farm areas where it's only a short drive to buy fresh produce and baked goods. For those less fortunate there are farmers markets. These are wonderful blessings that bring the bounty of the country to both urbanites and suburbanites.
Typically farmer's markets will sell all sorts of things. One of the biggest that I have seen is the one in Union Square in lower Manhattan. This is literally a cordoned off area around Union Square Park. You can get everything from upstate New York apples to Jersey fresh tomatoes. There are also stands that sell fresh nuts and freshly made peanut butter. There are also smaller stands that will sell organic potatoes , kale and spinach. Union Square offers a variety of homemade baked goods from cookies to pies to breads. These are much better than from what even the best city bakeries have to offer. Union Square also offers honey sold from Duchess and Orange County apiaries as well as freshly made granola and cereals.
Even suburban New Jersey (and I'm sure towns across the US ) will have farmer's markets. Here in the Garden State Mennonite farmers from Pennsylvania set up stands in our towns , selling everything from long golden ears of corn to freshly churned butter. These are amazing places and perfect for bringing farm fresh goodness to the table. If you want your family to eat healthy go to one. Some of the pricing can be a bit higher than the local supermarket though. I have discovered that the best buys are on the cakes , breads, jams and cookies.Take advantage of these prices.
Farmer's markets are wonderous places. Luckily for us the stay open until late fall and reopen iht early spring. They are worth visiting because you can have just off the stand produce right on your town's main street.
Typically farmer's markets will sell all sorts of things. One of the biggest that I have seen is the one in Union Square in lower Manhattan. This is literally a cordoned off area around Union Square Park. You can get everything from upstate New York apples to Jersey fresh tomatoes. There are also stands that sell fresh nuts and freshly made peanut butter. There are also smaller stands that will sell organic potatoes , kale and spinach. Union Square offers a variety of homemade baked goods from cookies to pies to breads. These are much better than from what even the best city bakeries have to offer. Union Square also offers honey sold from Duchess and Orange County apiaries as well as freshly made granola and cereals.
Even suburban New Jersey (and I'm sure towns across the US ) will have farmer's markets. Here in the Garden State Mennonite farmers from Pennsylvania set up stands in our towns , selling everything from long golden ears of corn to freshly churned butter. These are amazing places and perfect for bringing farm fresh goodness to the table. If you want your family to eat healthy go to one. Some of the pricing can be a bit higher than the local supermarket though. I have discovered that the best buys are on the cakes , breads, jams and cookies.Take advantage of these prices.
Farmer's markets are wonderous places. Luckily for us the stay open until late fall and reopen iht early spring. They are worth visiting because you can have just off the stand produce right on your town's main street.
Wednesday, July 23, 2008
The Education Of A Foodie
For all of you young foodies out there you may be wondering if there's a career out there for you. There is. It's amazing that there are so many possibilities with food. You can choose from culinary arts to home ec to nutrition. The field is varied.
Culinary school is the most obvious step for any foodie wishing to broaden their horizons. Also being a top chef or baker these days is akin to being a celebrity. What does it take to be a pro in the industry? First you do need your high school degree or GED. You can get an AA or Associates Degree which is two year or a full four year degree. There are also seminars and cooking courses you can take as well. Some programs also offer an apprenticeship program where basically you're thrown into the fire right away. The most famous cooking school in the US is the CIA , the Culinary Institute of America located in both New Hyde Park, New York, and Napa, California. There are also several universities in North America that offer a similar degree and training. Of course the best schools are in Italy and France. Florence, Italy's cultural capital and birthplace of the Renaissance, has s few good ones while Paris (and also Reims) offers the famed Le Cordon Bleu.
Foodies can also receive a degree in Home Economics with an emphasis on nutrition. Although they will have courses in other home ec related studies such as child rearing, textiles and family dynamics, nutrition will be their major area of concentration. Young foodies (or even those considering a career change) may want to think about a degree in the science of nutrition.This could even lead to a job as a dietitian in any hospital or facility such as a nursing home. This degree can be expanded to include a master's in the field.
There are different options for those young foodies out there. If they're dedicated enough to want to work with food, whether from a creative or a scientific standpoint. The best thing is that they will doing what they like - which involves food.
Culinary school is the most obvious step for any foodie wishing to broaden their horizons. Also being a top chef or baker these days is akin to being a celebrity. What does it take to be a pro in the industry? First you do need your high school degree or GED. You can get an AA or Associates Degree which is two year or a full four year degree. There are also seminars and cooking courses you can take as well. Some programs also offer an apprenticeship program where basically you're thrown into the fire right away. The most famous cooking school in the US is the CIA , the Culinary Institute of America located in both New Hyde Park, New York, and Napa, California. There are also several universities in North America that offer a similar degree and training. Of course the best schools are in Italy and France. Florence, Italy's cultural capital and birthplace of the Renaissance, has s few good ones while Paris (and also Reims) offers the famed Le Cordon Bleu.
Foodies can also receive a degree in Home Economics with an emphasis on nutrition. Although they will have courses in other home ec related studies such as child rearing, textiles and family dynamics, nutrition will be their major area of concentration. Young foodies (or even those considering a career change) may want to think about a degree in the science of nutrition.This could even lead to a job as a dietitian in any hospital or facility such as a nursing home. This degree can be expanded to include a master's in the field.
There are different options for those young foodies out there. If they're dedicated enough to want to work with food, whether from a creative or a scientific standpoint. The best thing is that they will doing what they like - which involves food.
Tuesday, July 22, 2008
Down Home Cooking
Sometimes the best food comes from regional areas. This is known as down home cooking and it has many different forms. It could be recipes that sprang from backwoods cooking or 300 year old recipes that haven't changed. These are the foods that have been on the American palate from the country's earliest days. Sometimes it mixes indigenous foods with early English cooking techniques. Yet no matter what the era or the century , it' still tasty and filling.
One of the best known recipes is burgoo. This is a stew that had everything in it from squirrel (a major component in this type of cuisine) to mutton. Mostly it is now made with the last meat along with pork and chicken. Red pepper is added to it for seasoning and it is slow cooked like chili and served in a bowl much like it. Burgoo's name could come from two sources - a shortening of the phrase "bird stew" or barbecue. No one is really sure. It is mostly eaten in northern Kentucky and southern Indiana and is a staple of some restaurants.To be honest it's easy to make and you can make it in the morning for dinner that night.
Another down home dish is barbecue. No, not the meats and veggies you toss on the grill but actual spicy sweet barbecue. It's sometimes called pulled pork. This is an amazing dish , usually served best on hamburger roll ( this is known as a "soak")Barbecue starts off with a slow cooked pork butt or shoulder, usually mixed with onions. It is cooked to the point where the meat is so tender you can easily shred it with your fingers. The barbecue is then liberally doused with vinegar its' own juices and any favorite commercial barbecue sauce. It is then put on a hamburger roll or any soft bread. Usually it can be served with fresh, crunchy cole slaw.A better side is extra salty potato chips because they bring out the sweetness of the barbecue and the meat.
What's a perfect ending to this? Why, cobbler , of course. You could also make brown Betty, grunt or buckle. These are all fruit desserts from the Colonial era that came with the colonists. They had to substitute English pears and apples with native American fruits and came up with these yummy desserts (although cobbler was eaten throughout the day). They are easy to make with the fruits of the season such as blackberry or blueberry. A cobbler always tastes best when it has fresh cream or vanilla ice cream on the side.
This is the food that fed America from the 1600's to today/ . Nothing fancy but filling and flavorful. They have survived through the Colonial era getting enjoyed by modern Americans.
One of the best known recipes is burgoo. This is a stew that had everything in it from squirrel (a major component in this type of cuisine) to mutton. Mostly it is now made with the last meat along with pork and chicken. Red pepper is added to it for seasoning and it is slow cooked like chili and served in a bowl much like it. Burgoo's name could come from two sources - a shortening of the phrase "bird stew" or barbecue. No one is really sure. It is mostly eaten in northern Kentucky and southern Indiana and is a staple of some restaurants.To be honest it's easy to make and you can make it in the morning for dinner that night.
Another down home dish is barbecue. No, not the meats and veggies you toss on the grill but actual spicy sweet barbecue. It's sometimes called pulled pork. This is an amazing dish , usually served best on hamburger roll ( this is known as a "soak")Barbecue starts off with a slow cooked pork butt or shoulder, usually mixed with onions. It is cooked to the point where the meat is so tender you can easily shred it with your fingers. The barbecue is then liberally doused with vinegar its' own juices and any favorite commercial barbecue sauce. It is then put on a hamburger roll or any soft bread. Usually it can be served with fresh, crunchy cole slaw.A better side is extra salty potato chips because they bring out the sweetness of the barbecue and the meat.
What's a perfect ending to this? Why, cobbler , of course. You could also make brown Betty, grunt or buckle. These are all fruit desserts from the Colonial era that came with the colonists. They had to substitute English pears and apples with native American fruits and came up with these yummy desserts (although cobbler was eaten throughout the day). They are easy to make with the fruits of the season such as blackberry or blueberry. A cobbler always tastes best when it has fresh cream or vanilla ice cream on the side.
This is the food that fed America from the 1600's to today/ . Nothing fancy but filling and flavorful. They have survived through the Colonial era getting enjoyed by modern Americans.
Monday, July 21, 2008
Caribbean Cooking
Island cooking is perfect for this hot weather. There's nothing like the spices of the Caribbean to get you through a heat wave. They can stir you up, rousing you from a boring summer of mayonnaise sandwiches and iced tea.
The Caribbean encompasses the area from the Atlantic to the coast of Sounth America. The heritage is wildly varied.It was one of the first fusion cuisines, blending flavors and techniques from Europe , Africa. mid Asia and the islands themselves. The most notable contributors are the e Dutch , French and Spanish with the Brits and East Indians also lending a recipe or two. Jerk is one of the most popular island dishes. This is a fiery kind of spiced meat (mostly goat) that is redolent of chili peepers oregano and ginger. There is also callaloo , the island stew which has both crab and salt pork in it. Conch is another big meat on the lands. You can get tit in a fritter, or a chowder (similar to Manhattan clam chowder) everywhere.
Our barbecue comes from the islands where the native Arawak Indians used to grilled meat on sticks over open fires. The settlers, explorers and even pirates loved this an quickly incorporated it into their diets. It became a staple at dinners large and small.
Caribbean cooking is a great way to cope with the summer heat. Try some interesting recipes to liven up a dull meal or barbecue.
The Caribbean encompasses the area from the Atlantic to the coast of Sounth America. The heritage is wildly varied.It was one of the first fusion cuisines, blending flavors and techniques from Europe , Africa. mid Asia and the islands themselves. The most notable contributors are the e Dutch , French and Spanish with the Brits and East Indians also lending a recipe or two. Jerk is one of the most popular island dishes. This is a fiery kind of spiced meat (mostly goat) that is redolent of chili peepers oregano and ginger. There is also callaloo , the island stew which has both crab and salt pork in it. Conch is another big meat on the lands. You can get tit in a fritter, or a chowder (similar to Manhattan clam chowder) everywhere.
Our barbecue comes from the islands where the native Arawak Indians used to grilled meat on sticks over open fires. The settlers, explorers and even pirates loved this an quickly incorporated it into their diets. It became a staple at dinners large and small.
Caribbean cooking is a great way to cope with the summer heat. Try some interesting recipes to liven up a dull meal or barbecue.
Saturday, July 19, 2008
A Foodie Shower Gift List
What to get about to be married foodies? To be honest the list is endless. You can go anywhere from high end to low, from a food processor to a simple whisk. You can buy them kitchen sponges or fine china. The options are many.
Luckily there are a range of stores that you can visit. Most couples will already be registered at stores such as Macy's, Target, Williams and and Sonoma and if you're on the East Coast, Fortunoff's. Remember that the mothers or bridal party wail give the big stuff like the china and possibly pots and pans. This leaves buying food processors, linens, gadgets and utensils up to the guests. You can vary it though. If the couple loves Oriental cuisine or Indian then a wok or rice steamer is a must buy. Finish this with some exotic spices and a cookbook and you're set. Some foodie brides to be love baking . Then it's easy to pick up some new silicon pans and spatulas along with a cake icing kit. Also include some sprinkles and candy decorations.
Remember that every couple needs a well stocked kitchen. A frying pan or a bain marie may not be the most glamorous gift but it is the most useful. When shopping think back to when you were starting out. What would you have liked to have or what did you use the most. Even if you buy the couple knives and forks, remember that these things are utilized every day. If they get two set s of utensils, each set will be used eventually.
If you're strapped for cash remember there are a few ways to deal with this problem. One, shop during sales. You can get a number of different items for a lot less. Sometimes there's even vast reductions on name brand goods. Secondly consider the local dollar store. This is a great place to pick up utensils and glasses , gadgets and even towels . You can create a nice basket of different , but useful items that the couple can use.
It's can be easy shopping for a foodie's shower. Just use some basic strategies to get the gift that will be memorable and cherished.
Luckily there are a range of stores that you can visit. Most couples will already be registered at stores such as Macy's, Target, Williams and and Sonoma and if you're on the East Coast, Fortunoff's. Remember that the mothers or bridal party wail give the big stuff like the china and possibly pots and pans. This leaves buying food processors, linens, gadgets and utensils up to the guests. You can vary it though. If the couple loves Oriental cuisine or Indian then a wok or rice steamer is a must buy. Finish this with some exotic spices and a cookbook and you're set. Some foodie brides to be love baking . Then it's easy to pick up some new silicon pans and spatulas along with a cake icing kit. Also include some sprinkles and candy decorations.
Remember that every couple needs a well stocked kitchen. A frying pan or a bain marie may not be the most glamorous gift but it is the most useful. When shopping think back to when you were starting out. What would you have liked to have or what did you use the most. Even if you buy the couple knives and forks, remember that these things are utilized every day. If they get two set s of utensils, each set will be used eventually.
If you're strapped for cash remember there are a few ways to deal with this problem. One, shop during sales. You can get a number of different items for a lot less. Sometimes there's even vast reductions on name brand goods. Secondly consider the local dollar store. This is a great place to pick up utensils and glasses , gadgets and even towels . You can create a nice basket of different , but useful items that the couple can use.
It's can be easy shopping for a foodie's shower. Just use some basic strategies to get the gift that will be memorable and cherished.
Friday, July 18, 2008
A Month OF Sundaes
This is the weather for ice cream and in particular sundaes. There's nothing as neat as one. Where else can you combine all the good stuff into one gooey treat?
Sundaes are as American as apple pie and popcorn.it was create din th elast tw o decade sof the 19th Century in Illinois or Wisconsin (there are two stories here). because ice cream sodas were prohibited fromb being sold on Sundays,soad jerks took out the soda which just left ice cream and syrup. Voila the sundae was born and named for the day it was invented.
What makes a good sundae? Any base of ice cream wail do. Plain vanilla is fine but chocolate chip mint will also do. Some foodies like to put two flavors as their sundae base. it doesn't matter, Sometimes just sticking with plain old vanilla or chocolate work. You could vary and have an all fruit base combining peach and strawberry or homemade blackberry with cherry.
As for toppings, anything is possible. I usually just like chocolate syrup on top, but som e like it with thick fudge or caramel sauce. Fruits such as pineapple cherry, and strawberry are also good toppings. These taste better fresh so have it on hand when you intend to make your treat. You can add nuts or cookie crumbs to give it some texture and crunch.Finish with whipped cream, sprinkles or even the e proverbial cherry on top.
This is the weather to indulge in a cold, creamy treat like the sundae. Create one that is perfect for your tastes
Sundaes are as American as apple pie and popcorn.it was create din th elast tw o decade sof the 19th Century in Illinois or Wisconsin (there are two stories here). because ice cream sodas were prohibited fromb being sold on Sundays,soad jerks took out the soda which just left ice cream and syrup. Voila the sundae was born and named for the day it was invented.
What makes a good sundae? Any base of ice cream wail do. Plain vanilla is fine but chocolate chip mint will also do. Some foodies like to put two flavors as their sundae base. it doesn't matter, Sometimes just sticking with plain old vanilla or chocolate work. You could vary and have an all fruit base combining peach and strawberry or homemade blackberry with cherry.
As for toppings, anything is possible. I usually just like chocolate syrup on top, but som e like it with thick fudge or caramel sauce. Fruits such as pineapple cherry, and strawberry are also good toppings. These taste better fresh so have it on hand when you intend to make your treat. You can add nuts or cookie crumbs to give it some texture and crunch.Finish with whipped cream, sprinkles or even the e proverbial cherry on top.
This is the weather to indulge in a cold, creamy treat like the sundae. Create one that is perfect for your tastes
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