Readers I have cellulitis in my left hand index finger which make s it hard to type.
Anyway this foodie is down and dieting. Big time I hve high blood pressure and maybe the start of an insulin dependency. I may give up alot but I'll still be writing those delicious articles for you.
Not now though., I have a Vicoden sandwich to rip into. Thank God for heavy drugs. ON that note eat some Cherry Garcia ice cream.
Liz
Friday, November 14, 2008
Thursday, November 13, 2008
Kitchen Caution - Foodies Beware!
Well, my fellow foodies I may be in hospital for a few days. Why? Because of a simple blister that happened from a quick brushing with a hot . Strange but true. I know have a red hot, swollen index finger all because of simple carelessness.
For all of you who like to cook, you should always have a certain respect for your kitchen.Be careful around sharp knives and don't be distracted when you're cutting , slicing chopping or dicing. Always have oven mitts on when dealing with the oven and even the microwave.I have a tendency to just quickly grab a microwaved dish with my fingertips. Bad idea (on second thought , maybe that's how this Blisterzilla started). If you don't want to use the mitts, then a thick towel will do.
Another thing is be careful with all kitchen cleansers. Make sure that little ones or pets don't get to them. Keep your Comet and Bon Ami safely hidden away. The same goes for surface and glass cleaners. Don't keep bleach out in the open in your kitchen either.This is the most dangerous and should be in a pantry or in your basement.
Also any good foodie chef or even part time cook should have a kitchen safety kit. A box of bandages and Neosporin will do fine. This helps with those small cuts and burns that do occur. Stay clear of any old wives tales remedies. These may cause more harm than good.
I don't know when I'll be back at this blog. It may be several days. I don't know. Just wish me luck and be more careful than I was in the kitchen.
For all of you who like to cook, you should always have a certain respect for your kitchen.Be careful around sharp knives and don't be distracted when you're cutting , slicing chopping or dicing. Always have oven mitts on when dealing with the oven and even the microwave.I have a tendency to just quickly grab a microwaved dish with my fingertips. Bad idea (on second thought , maybe that's how this Blisterzilla started). If you don't want to use the mitts, then a thick towel will do.
Another thing is be careful with all kitchen cleansers. Make sure that little ones or pets don't get to them. Keep your Comet and Bon Ami safely hidden away. The same goes for surface and glass cleaners. Don't keep bleach out in the open in your kitchen either.This is the most dangerous and should be in a pantry or in your basement.
Also any good foodie chef or even part time cook should have a kitchen safety kit. A box of bandages and Neosporin will do fine. This helps with those small cuts and burns that do occur. Stay clear of any old wives tales remedies. These may cause more harm than good.
I don't know when I'll be back at this blog. It may be several days. I don't know. Just wish me luck and be more careful than I was in the kitchen.
Wednesday, November 12, 2008
The Gem Of The Holiday Table : Brussels Sprouts
Nothing offsets a holiday table other than Brussels sprouts. these emerald green gems are not only a beautiful additions but also healthy treats. They're perfect for your Thanksgiving dinner or even a weekend buffet.
Brussels sprouts are a cousin of the wild cabbage and belong to the Brassicae family. They are cousins of cabbage, collard greens and kale. Originally eaten in ancient Rome, the vegetable originated in central Italy and then went up to Belgium. The French brought them to the Louisiana Territory in the early 1800's. Now they are grown commercially along the Californian coast and Long Island. The soil has to be dark and rich with moist weather conditions
Brussels sprouts are cruciferous vegetables, like cabbage, and contain cancer fighting antioxidants. They are good in preventing colon cancer thanks to the enzyme sinigrin found in other cruciferous veggies. The sprouts are also high in Vitamin's A & C. Try to get everyone hooked on these little gems. They are perfect in helping to fight off colds and flus. If your family balks at eating them, remember that Brussels sprouts are good with garlic or just simply cooked with a topping of butter and Parmesan cheese (this last is my family's recipe.) To be honest once you;re hooked on their sweet nutty flavor, you'll be hooked for life.
Remember to include these perfect little gems in your holiday fare. They are not only tasty but good for you. Serve up plate next to your holiday turkey or ham.
Brussels sprouts are a cousin of the wild cabbage and belong to the Brassicae family. They are cousins of cabbage, collard greens and kale. Originally eaten in ancient Rome, the vegetable originated in central Italy and then went up to Belgium. The French brought them to the Louisiana Territory in the early 1800's. Now they are grown commercially along the Californian coast and Long Island. The soil has to be dark and rich with moist weather conditions
Brussels sprouts are cruciferous vegetables, like cabbage, and contain cancer fighting antioxidants. They are good in preventing colon cancer thanks to the enzyme sinigrin found in other cruciferous veggies. The sprouts are also high in Vitamin's A & C. Try to get everyone hooked on these little gems. They are perfect in helping to fight off colds and flus. If your family balks at eating them, remember that Brussels sprouts are good with garlic or just simply cooked with a topping of butter and Parmesan cheese (this last is my family's recipe.) To be honest once you;re hooked on their sweet nutty flavor, you'll be hooked for life.
Remember to include these perfect little gems in your holiday fare. They are not only tasty but good for you. Serve up plate next to your holiday turkey or ham.
Tuesday, November 11, 2008
The Down Home Goodness Of Ham
Hams , like turkeys are synonymous with holiday cooking. Yet you can eat this versatile meat all year long.It doesn't come out just for Christmas or fall Sunday dinners. You can bake it any time you like, slice it up for dinner or save it for leftovers.
What exactly is ham? It's usually the cured haunch or rump of a boar or a pig. Most people have eaten the former although boar ham is popular in some countries. Hams were eaten throughout antiquity and the Romans often wrote about it. Most hams are dry cured although there are the wet cured ones (ones that have been pickled in brine and then tinned). Almost every country has their take on dry cure ham, the most notable being Italy and Germany . Italians are known for their dry cured prosciutto which is cured with just salt. There are no nitrates or spices added for extra preservation and taste. It's just coated in fat or lard which speeds up the curing process. The Germans are known for two varieties, Westphalian ham which is cured over juniper and beechwood fire and Black Forest which is smoked over sawdust and fir. Both are tasty and make wonderful fillings for sandwiches.
Consider yourself lucky if you have leftover ham this season. You can make the ubiquitous ham sandwich but you can also make your own deviled ham (this by grinding ham and mayo together in your food processor). Ham bits are wonderful in omelets as well as in quiches. Ham croquettes are another good idea. Don't forget to use the leftover bone when making pea soup. This will give it extra flavor and a certain smokiness.
If you're running out of meal ideas , then consider a nice ham. It's good any time of year any day of the week. You can use it as the main meal and for two or three days of meals afterwards.
What exactly is ham? It's usually the cured haunch or rump of a boar or a pig. Most people have eaten the former although boar ham is popular in some countries. Hams were eaten throughout antiquity and the Romans often wrote about it. Most hams are dry cured although there are the wet cured ones (ones that have been pickled in brine and then tinned). Almost every country has their take on dry cure ham, the most notable being Italy and Germany . Italians are known for their dry cured prosciutto which is cured with just salt. There are no nitrates or spices added for extra preservation and taste. It's just coated in fat or lard which speeds up the curing process. The Germans are known for two varieties, Westphalian ham which is cured over juniper and beechwood fire and Black Forest which is smoked over sawdust and fir. Both are tasty and make wonderful fillings for sandwiches.
Consider yourself lucky if you have leftover ham this season. You can make the ubiquitous ham sandwich but you can also make your own deviled ham (this by grinding ham and mayo together in your food processor). Ham bits are wonderful in omelets as well as in quiches. Ham croquettes are another good idea. Don't forget to use the leftover bone when making pea soup. This will give it extra flavor and a certain smokiness.
If you're running out of meal ideas , then consider a nice ham. It's good any time of year any day of the week. You can use it as the main meal and for two or three days of meals afterwards.
Monday, November 10, 2008
Yolato Gelati A Fat Foodie's Dream
I've discovered the Yolato stand at my local mall. For anyone this is a great treat, frozen yogurt in a variety of different flavors. For a fat foodie like me this is a dream come true. It's low in calorie and high in taste.
What this gelato is frozen yogurt done in the gelato style of ice cream making. The sorbets are great because they come in traditional flavors like raspberry and lemon but also come in punchier ones like pink grapefruit (a must try ) and watermelon. These are also low in calories with the first two being only 120 a cup while the latter is 140 a cup.
The yolatos themselves are anywhere from 150 to 170 calories. The flavors are amazing and have a richness about that. Try the hazelnut which tastes as good as any of the ones I've had in Italy. The chocolate is very good as well. There's also a tiramisu and the unusual green tea and seasonal pumpkin. At some Yolato stands you can also purchase yolato bars and cakes.
If you have a Yolato in your neighborhood , visit it. You'll get a premium gelato or sorbet without feeling guilty. It's the best treat our there for foodies watching their weight.
What this gelato is frozen yogurt done in the gelato style of ice cream making. The sorbets are great because they come in traditional flavors like raspberry and lemon but also come in punchier ones like pink grapefruit (a must try ) and watermelon. These are also low in calories with the first two being only 120 a cup while the latter is 140 a cup.
The yolatos themselves are anywhere from 150 to 170 calories. The flavors are amazing and have a richness about that. Try the hazelnut which tastes as good as any of the ones I've had in Italy. The chocolate is very good as well. There's also a tiramisu and the unusual green tea and seasonal pumpkin. At some Yolato stands you can also purchase yolato bars and cakes.
If you have a Yolato in your neighborhood , visit it. You'll get a premium gelato or sorbet without feeling guilty. It's the best treat our there for foodies watching their weight.
Saturday, November 8, 2008
The Goodness of Maple Syrup
This time of year calls for hot breakfasts, redolent of waffles, pancakes and French toast. What better than maple syrup to pour over these treats. Mixed with melted butter it has the perfect , sweet, nutty taste that adds oomph to any breakfast.
Maple syrup is as old as this continent. Canadian Indians first used it, tapping trees and boiling it to eliminate the water. It was widely used in the 18th and 19th Centuries because it was easily accessible , especially for New Englanders and upstate New Yorkers. Surprisingly enough it's early Spring and not fall when maples are tapped for syrup. A hole is bored into the trunk and then a tap or faucet is installed. This enables maple "farmers" to harvest the sap and bring it to the sugar house. The sugar house is where the sap is then boiled over high temperatures of 217degrees Farenheit and turned into syrup.The whole process from tree to waiting pan must be done quickly because the sap is perishable. From there it's poured into waiting plastic, metal or glass containers and sealed.
There are three levels of maple syrup. The best is Grade A which is then subcatagorized into Light Amber, Medium Amber and Dark Amber. Your more expensive syrups can be any of these. The most widely produced is the grade B which is a darker color and has overtones of caramel. This is mainly used in commercial cooking. The last Grade C is the darkest of all and is the maple syrup found in table syrups. The best is the Grade A , Light Amber which is the most expensive. This is what you should use over your waffles and pancakes. You can also use it along with the Grade C kind for your oatmeal.
This is the time for a hot pancake or waffle breakfast with maple syrup. Enjoy this treat to get you through the cold dreary mornings.
Maple syrup is as old as this continent. Canadian Indians first used it, tapping trees and boiling it to eliminate the water. It was widely used in the 18th and 19th Centuries because it was easily accessible , especially for New Englanders and upstate New Yorkers. Surprisingly enough it's early Spring and not fall when maples are tapped for syrup. A hole is bored into the trunk and then a tap or faucet is installed. This enables maple "farmers" to harvest the sap and bring it to the sugar house. The sugar house is where the sap is then boiled over high temperatures of 217degrees Farenheit and turned into syrup.The whole process from tree to waiting pan must be done quickly because the sap is perishable. From there it's poured into waiting plastic, metal or glass containers and sealed.
There are three levels of maple syrup. The best is Grade A which is then subcatagorized into Light Amber, Medium Amber and Dark Amber. Your more expensive syrups can be any of these. The most widely produced is the grade B which is a darker color and has overtones of caramel. This is mainly used in commercial cooking. The last Grade C is the darkest of all and is the maple syrup found in table syrups. The best is the Grade A , Light Amber which is the most expensive. This is what you should use over your waffles and pancakes. You can also use it along with the Grade C kind for your oatmeal.
This is the time for a hot pancake or waffle breakfast with maple syrup. Enjoy this treat to get you through the cold dreary mornings.
Friday, November 7, 2008
Casual Friday - Eat Whatever
Fridays have gone casual even in eating. What used to be a restrictive day for Catholics (fish only) and some other religions is now just relaxed as any Saturday. Some office allow their employees to work during their lunch hours to get out early. Some work places offer free breakfasts and lunches as a way of saying thanks. Anyway you look at it, Fridays are days to gear up for the weekend and enjoy food.
All you can eat buffets are big with everyone on the last work day of the week. That's the day I usually go to my local one and I've noticed a swell in customers. There's no waiting for a table when I've gone on a Tuesday or Saturday with my Mom and brother. It seems people want to celebrate the end of their work weeks with a big plate of chicken or shrimp. I've also noticed longer lines in some of my town's fast food joints. There may be a recession but people still want that Friday treat of a hamburger , fries and a Coke. I'm sure there are folks who are still brown bagging it. Hopefully they're putting little luxuries like avocado salad or Dove chocolates in those little brown bags of theirs.
Another trend is eating out Friday night. It was always a traditional night to send out for pizza or Chinese. It still is. My favorite pizzeria reports that take out sales are brisk during this night. Food courts are packed and not just with bored teens. It seems now entire families from grandparents to the stroller set are chowing down at their local mall.
Fridays are now associated with anything casual. That includes eating,from buffets to food courts. This is the new way of celebrating a hard week of labor and toil.
All you can eat buffets are big with everyone on the last work day of the week. That's the day I usually go to my local one and I've noticed a swell in customers. There's no waiting for a table when I've gone on a Tuesday or Saturday with my Mom and brother. It seems people want to celebrate the end of their work weeks with a big plate of chicken or shrimp. I've also noticed longer lines in some of my town's fast food joints. There may be a recession but people still want that Friday treat of a hamburger , fries and a Coke. I'm sure there are folks who are still brown bagging it. Hopefully they're putting little luxuries like avocado salad or Dove chocolates in those little brown bags of theirs.
Another trend is eating out Friday night. It was always a traditional night to send out for pizza or Chinese. It still is. My favorite pizzeria reports that take out sales are brisk during this night. Food courts are packed and not just with bored teens. It seems now entire families from grandparents to the stroller set are chowing down at their local mall.
Fridays are now associated with anything casual. That includes eating,from buffets to food courts. This is the new way of celebrating a hard week of labor and toil.
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