It's occurred to me that I've never written entirely about that American dessert staple Cool Whip. This is a must for almost any treat or dessert.At my house its; used constantly , especially with pies and fruit. It's a great way of adding that something extra to sweet endings without any sweet calories.
Cool Whip was invented in 1966 0r 67 by William A Mitchell a chemist for General Foods. It is a more or less non dairy products made from is made of water, corn syrup, high fructose corn syrup with hydrogenated coconut and palm kernel oils and vanilla extract Even though it is non dairy it does have a milk derivative in it known as sodium caseinate. Seasonal Cool Whips are strawberry (being sold right now in the warmer weather) and chocolate. The aerosol was introduced last year in 2008 to compete with Reddi Whip. I like my Cool Whip from the aerosol can, It's fun to spritz in different fruits or to add flourish to pies and cakes.
Cool Whip is great because you can use it as an icing or as whipped cream sub. It's a phenomenal topping for any cream or overly sweet pie such as pecan (the topping balances the fillings gooey sugariness). A fun dessert is an instant chocolate mousse made with just an equal mix of chocolate pudding and Cool Whip. This is a great quick ender that will impress guests. My favorite way to have Cool Whip? Over sliced bananas and chocolate syrup. This is my go to at home dessert and snack. It's kind of like a banana split but without the ice cream.The aerosol version is also good on strawberries. Don't worry. Cool Whip is zero calories so you can eat as much as you like.
Cool Whip is a fun addition to any dessert or sweet snack. It makes just sliced bananas or strawberries extra special. It adds to any plain slice of cake. It's just a cool treat.
Saturday, June 6, 2009
Friday, June 5, 2009
Eating Gator And Snake Where The Wild Things Are-
This will be a first for Foodie Pantry in the sense that I'll be writing about the other white meats - the exotics. A few foodies out there have tasted everything from gator to rattle snake to all sorts of wild game. It's an outre cuisine that may require an acquired taste. Everything supposedly tastes like chicken (or so I've been told). Big game is also a foodie fantasy (providing it's not endangered) where the food is beyond exotic.
Gator meat is probably more widely eaten in the South , especially in Louisiana more than anywhere else. I checked a web site entitled http://www.1800exoticmeats.com/ where the critters are also sold for all sorts of dishes. Alligator can be dipped in batter and fried or stir fried.It can also be blackend and served with a kind of sassy rice as well. It actually tastes "just like chicken". Personally I 'd rather see these guys in a nature show than on my plate. There is also a cadre out there who love rattlesnake meat. This foodie here will never try it. I hate snakes. Period. They''re part of that creepy ewww factor yet some other foodies enjoy the taste which is again like chicken and slightly chewy. The Southwest is full of rattlesnake chili recipes.
If you're squeamish like me, you may want to stick to trying bison and elk. Buffalo burgers are a staple of many restaurants and they're better for you than beef. Elk is like venison and surprisingly low in fat and cholesterol It has a mellow sweet taste that would go well with delicate sauces and gravies. Ostrich meat is big and so popular that even diners offer it in burgers. It's actually better for you than turkey or chicken.
If you can stomach (pun intended here) eating critters, then gobbling gator and snake is for you. If you're not ready to walk entirely on the wild side then head over to some of the tamer versions of big game. You might like them and ditch the conventional foods or you may be running back to chicken ,turkey and beef - you know the tamer foods.
Gator meat is probably more widely eaten in the South , especially in Louisiana more than anywhere else. I checked a web site entitled http://www.1800exoticmeats.com/ where the critters are also sold for all sorts of dishes. Alligator can be dipped in batter and fried or stir fried.It can also be blackend and served with a kind of sassy rice as well. It actually tastes "just like chicken". Personally I 'd rather see these guys in a nature show than on my plate. There is also a cadre out there who love rattlesnake meat. This foodie here will never try it. I hate snakes. Period. They''re part of that creepy ewww factor yet some other foodies enjoy the taste which is again like chicken and slightly chewy. The Southwest is full of rattlesnake chili recipes.
If you're squeamish like me, you may want to stick to trying bison and elk. Buffalo burgers are a staple of many restaurants and they're better for you than beef. Elk is like venison and surprisingly low in fat and cholesterol It has a mellow sweet taste that would go well with delicate sauces and gravies. Ostrich meat is big and so popular that even diners offer it in burgers. It's actually better for you than turkey or chicken.
If you can stomach (pun intended here) eating critters, then gobbling gator and snake is for you. If you're not ready to walk entirely on the wild side then head over to some of the tamer versions of big game. You might like them and ditch the conventional foods or you may be running back to chicken ,turkey and beef - you know the tamer foods.
Thursday, June 4, 2009
Mussels - That Perfect Summer Dish
Yesterday's New York Time's food section had an article devoted to mussels. There's nothing quite like this shellfish. They can be cooked and served with butter or marinara sauce, dressed in white and oil or jut served with a squeeze of lemon. Not only that but they're easy cooking for a fine summer night.
Mussels can be found in both fresh and salt waters. They are a bivlave , in the same family as clams and oysters. Unlike their cousins however mussels can range from sweet to briny in taste. The shellfish been a popular dish for thousands of years . Mussel shells ahve been found in some archealogical digs (with the shells also being used for utensils for other foods as well). Nowadays they are most popular in Belgium, the Netherlands, and France where they're served with fries. The Belgians make them with a white wine and butter stock. The Irish also eat them , usually seasoned with just vinegar.
Mussels are easy to cook. You do have to clean them first to get rid of any sand or grit that have accumulated.Do this by soaking them in water for twenty minutes. This will let them breathe and expel any salt and sand. Also yank the fibers or beards off. This won't kill them. Then have another soak in clean cold water to get rid of any more residue. Simply steam afterwards in white wine for a more flavorful taste.Split the shells in half, discarding the unopened ones, Served with melted butter mixed with chopped herbs such as oregano rosemary (you could also add thyme and bay leaf if you want, depending upon your tastes).A fun summer dish is mussels served over pasta with a rich herb infused tomato sauce or even white wine. Mussels can also accompany pizza and can be dipped in the sauce as well.
Mussels are a part of summer eating. They're easy to prepare and to eat ad can be served a variety of ways. Try them for one of your summer dinners.
Below is a recipe from www.allrecipes.com and created by Corinne Hobbs.
INGREDIENTS
1 (12 ounce) package fettuccini pasta
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 (16 ounce) can diced tomatoes
1 teaspoon tomato paste
5 fresh mushrooms, chopped
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon dried tarragon
36 raw green-lipped mussels
1/2 cup olives (optional)
2 fresh tomatoes, chopped
DIRECTIONS
Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
Serve mussels and sauce over pasta.
Mussels can be found in both fresh and salt waters. They are a bivlave , in the same family as clams and oysters. Unlike their cousins however mussels can range from sweet to briny in taste. The shellfish been a popular dish for thousands of years . Mussel shells ahve been found in some archealogical digs (with the shells also being used for utensils for other foods as well). Nowadays they are most popular in Belgium, the Netherlands, and France where they're served with fries. The Belgians make them with a white wine and butter stock. The Irish also eat them , usually seasoned with just vinegar.
Mussels are easy to cook. You do have to clean them first to get rid of any sand or grit that have accumulated.Do this by soaking them in water for twenty minutes. This will let them breathe and expel any salt and sand. Also yank the fibers or beards off. This won't kill them. Then have another soak in clean cold water to get rid of any more residue. Simply steam afterwards in white wine for a more flavorful taste.Split the shells in half, discarding the unopened ones, Served with melted butter mixed with chopped herbs such as oregano rosemary (you could also add thyme and bay leaf if you want, depending upon your tastes).A fun summer dish is mussels served over pasta with a rich herb infused tomato sauce or even white wine. Mussels can also accompany pizza and can be dipped in the sauce as well.
Mussels are a part of summer eating. They're easy to prepare and to eat ad can be served a variety of ways. Try them for one of your summer dinners.
Below is a recipe from www.allrecipes.com and created by Corinne Hobbs.
INGREDIENTS
1 (12 ounce) package fettuccini pasta
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 (16 ounce) can diced tomatoes
1 teaspoon tomato paste
5 fresh mushrooms, chopped
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon dried tarragon
36 raw green-lipped mussels
1/2 cup olives (optional)
2 fresh tomatoes, chopped
DIRECTIONS
Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
Serve mussels and sauce over pasta.
Wednesday, June 3, 2009
Clean That Grill Get Ready For This year's barbecues!
June is the time to reopen the pool, dust off the lounge chairs and of course clean and prep the grill. It's a nasty chore but someone has to do it. You should also be looking at your cooking instruments and deciding if they're worth cleaning or tossing. After all a successful barbecue begins with a well functioning grill and good utensils.
Consider cleaning your grill like cleaning your oven. The main idea is here is to get rid of that yucky left over fat and food bits that have been stuck there all year. You can use a special grill cleaner (found in your grocery's cleanser's aisle) or just use regular oven cleaner. The oven cleaner works just as well and probably doesn't cost as much. There is also a method involving tin foil too but I think the soap and water method is the best. The other is putting the foil over a hot grill and letting the food remnants turn to ash. To be honest I don't know if this really cleans it or not. Otherwise use a wire brush and some Comet or Bon Ami to get it clean and then rinse. Don't be too hard on the scrubbing otherwise you can ruin the metal. Also rinse out the pit used to hold the charcoal. This probably has a buildup of dust and debris from your garage (you should have all grills covered in the winter).
For a gas grill, you 'll have to take it apart. Lift everything out layer by layer until you get to the burners . Make sure you inspect these carefully. Check to see if they're not clogged otherwise you'll have uneven heat coming through and half cooked foods. While the grill is empty clean it with soapy water . Put all the cleaned layers back in and then do a priming to burn off any soapy residue (otherwise your first barbecue will taste like cleanser. )Your grill should now be ready for use and a whole season of good cooking.
Get everything ready for the summer ahead. That means clean the grill and prime it for some ribs, burgers , chicken and kabobs. It'll make for tastier eating and better cooking.
Consider cleaning your grill like cleaning your oven. The main idea is here is to get rid of that yucky left over fat and food bits that have been stuck there all year. You can use a special grill cleaner (found in your grocery's cleanser's aisle) or just use regular oven cleaner. The oven cleaner works just as well and probably doesn't cost as much. There is also a method involving tin foil too but I think the soap and water method is the best. The other is putting the foil over a hot grill and letting the food remnants turn to ash. To be honest I don't know if this really cleans it or not. Otherwise use a wire brush and some Comet or Bon Ami to get it clean and then rinse. Don't be too hard on the scrubbing otherwise you can ruin the metal. Also rinse out the pit used to hold the charcoal. This probably has a buildup of dust and debris from your garage (you should have all grills covered in the winter).
For a gas grill, you 'll have to take it apart. Lift everything out layer by layer until you get to the burners . Make sure you inspect these carefully. Check to see if they're not clogged otherwise you'll have uneven heat coming through and half cooked foods. While the grill is empty clean it with soapy water . Put all the cleaned layers back in and then do a priming to burn off any soapy residue (otherwise your first barbecue will taste like cleanser. )Your grill should now be ready for use and a whole season of good cooking.
Get everything ready for the summer ahead. That means clean the grill and prime it for some ribs, burgers , chicken and kabobs. It'll make for tastier eating and better cooking.
Tuesday, June 2, 2009
Crepes Light Summer Cooking
Crepes are one of the most wonderful foods tha t the French have given us. They are versatile and can be made for lunch , dinner and dessert. You can make them as decadent or as healthy as you want. Best if all they are easy enough ad quick enough to whip up - a plus for these warm early summer days.
Surprisingly crepes are not just solely French. The Italians have a version of it called crespella,. Tortillas are a variatoin of it and the Asians introduced Europe to their buckwheat ones. These are still a favorite in Brittany where they're washed down with dry cider. White flour was introduced to the recipe at the turn of the 19th Century. They're divided into two type, crepes sucree or sweet crepes or savory gallettes, crepes salee. The batter is an easy one. It's simply milk, eggs ,water and flour beaten together and then cooked for two minutes on a well oiled crepe or frying pan. You can also cook them on a griddle too.
What you stuff into a crepe is your business. I love the versatility of them. Add sugar to the batter and you have the perfect base for any dessert. I usually like mine the street vendor way as they sell them in paris. This is just a slightly sweetened crepe spritzed with a little lemon juice and dusted with confectioners sugar. You can also fill them with jam, fresh fruit or ice cream for a really special dessert and let's not forget crepes Suzettes. For savory crepes now is the time to fill them with fresh veggies , especially ratatouille. This is is one of the best savory stuffings, although spinach and mushroom is a close second. Crepes filled with seafood and then covered in a sherry bechamel sauce is a lovely and elegant summer dinner. You can so have fill them with chicken in a light tarragon sauce too or for heartier fare ham with a cheddar sauce.
Crepes are a wonderful meal to make during the hot weather. The prep and cooking time are next to nothing. The added bonus is you can have them anyway you like. Try them for a light lunch elegant dinner or unique dessert. They are toujours magnifique!!!!
Surprisingly crepes are not just solely French. The Italians have a version of it called crespella,. Tortillas are a variatoin of it and the Asians introduced Europe to their buckwheat ones. These are still a favorite in Brittany where they're washed down with dry cider. White flour was introduced to the recipe at the turn of the 19th Century. They're divided into two type, crepes sucree or sweet crepes or savory gallettes, crepes salee. The batter is an easy one. It's simply milk, eggs ,water and flour beaten together and then cooked for two minutes on a well oiled crepe or frying pan. You can also cook them on a griddle too.
What you stuff into a crepe is your business. I love the versatility of them. Add sugar to the batter and you have the perfect base for any dessert. I usually like mine the street vendor way as they sell them in paris. This is just a slightly sweetened crepe spritzed with a little lemon juice and dusted with confectioners sugar. You can also fill them with jam, fresh fruit or ice cream for a really special dessert and let's not forget crepes Suzettes. For savory crepes now is the time to fill them with fresh veggies , especially ratatouille. This is is one of the best savory stuffings, although spinach and mushroom is a close second. Crepes filled with seafood and then covered in a sherry bechamel sauce is a lovely and elegant summer dinner. You can so have fill them with chicken in a light tarragon sauce too or for heartier fare ham with a cheddar sauce.
Crepes are a wonderful meal to make during the hot weather. The prep and cooking time are next to nothing. The added bonus is you can have them anyway you like. Try them for a light lunch elegant dinner or unique dessert. They are toujours magnifique!!!!
Monday, June 1, 2009
June Means Fruit Time!!!!
Spring harvesting has arrived. With the arrival of June come bounties of all sorts of good fruits. There are strawberries and gooseberries to peaches and rhubarb. This is the time to enjoy the fresh picked sweets whether from your garden or from the store.
Strawberries will be in abundance this month. Enjoy them. You can soak them in Asti or make preserves with them. They are also good sliced over pancakes and waffles and of course this is the season for strawberry shortcake . Many farms throughout the area will be offering strawberry picking. Take advantage of these. if you're in the UK it''s also gooseberry season. These are used in jams and in pies. The most famous dish is gooseberry fool . This is when the fruits are pureed with whipped cream and then served with more cream. It's popular in the English countryside.
Rhubarb is another big June harvest. This is where you pick the stalks (not the leaves that are highly poisonous) and then cook them into pie filling or jam. Sometime strawberries are combined with the rhubarb to give it a sweeter taste. Rhubarb pie is wonderful especially when it's home made and covered in real whipped cream. You can also make a compote with the rhubarb as well. Just make sure that the freshly picked stalks are thoroughly rinsed free of all dirt and bugs.
Now that June is here, it's time to enjoy the fruits of a late spring - early summer harvest. Relish these sweet and natural treats any way you like. Like a perfect June day , they're wonderful and memorable.
Strawberries will be in abundance this month. Enjoy them. You can soak them in Asti or make preserves with them. They are also good sliced over pancakes and waffles and of course this is the season for strawberry shortcake . Many farms throughout the area will be offering strawberry picking. Take advantage of these. if you're in the UK it''s also gooseberry season. These are used in jams and in pies. The most famous dish is gooseberry fool . This is when the fruits are pureed with whipped cream and then served with more cream. It's popular in the English countryside.
Rhubarb is another big June harvest. This is where you pick the stalks (not the leaves that are highly poisonous) and then cook them into pie filling or jam. Sometime strawberries are combined with the rhubarb to give it a sweeter taste. Rhubarb pie is wonderful especially when it's home made and covered in real whipped cream. You can also make a compote with the rhubarb as well. Just make sure that the freshly picked stalks are thoroughly rinsed free of all dirt and bugs.
Now that June is here, it's time to enjoy the fruits of a late spring - early summer harvest. Relish these sweet and natural treats any way you like. Like a perfect June day , they're wonderful and memorable.
Saturday, May 30, 2009
Late Night Snacking
Watching some of Jay Leno's last late night show got me to thinking about late night snacking. There are some foodies (not myself, however) who enjoy raiding the fridge or cookie jar after hours. There's something decadently fun about eating when the rest of the household is asleep.
Ice cream is a popular late nighter's snack. You don't have to worry about manners. Just take a spoon and eat it fresh from the container. You can even be a little selfish and add whipped cream and syrup to it. A word of warning though. Make sure all the extras are gone before you put it away. You'll hear screaming if a very fussy family member finds traces of your late night sundae as they scoop out for their dessert. Leftover cake is a very good bite when you're watching Conan or Jimmy (or that repeat of Larry King) Have it with the ice cream and a cup of tea . A few cookies or a brownie are also fun to nibble on. Just keep in mind that the sugar will keep you up til dawn. I'd recommned this on a Saturday or Sunday when you can stay in bed til noon.
Leftover dinner makes a good nosh. Everyone has eaten pizza some time or other after the midnight hour. That Chinese takeout you had at five or six is still good at one or two AM. Cold chicken or turkey are made for snacking and it's fun to chew on a wing or leg (if there are any left) as you're watching late night HBO or Starz. Reheated meat loaf or burger is good too a bit heavy but if you're beset by hunger pangs then nosh away.
OK, foodies,here's your chance to shine. Tell me and the rest of our readers what's your favorite late night nibbles are. Let's compare what's good to eat when the strs are out.
Ice cream is a popular late nighter's snack. You don't have to worry about manners. Just take a spoon and eat it fresh from the container. You can even be a little selfish and add whipped cream and syrup to it. A word of warning though. Make sure all the extras are gone before you put it away. You'll hear screaming if a very fussy family member finds traces of your late night sundae as they scoop out for their dessert. Leftover cake is a very good bite when you're watching Conan or Jimmy (or that repeat of Larry King) Have it with the ice cream and a cup of tea . A few cookies or a brownie are also fun to nibble on. Just keep in mind that the sugar will keep you up til dawn. I'd recommned this on a Saturday or Sunday when you can stay in bed til noon.
Leftover dinner makes a good nosh. Everyone has eaten pizza some time or other after the midnight hour. That Chinese takeout you had at five or six is still good at one or two AM. Cold chicken or turkey are made for snacking and it's fun to chew on a wing or leg (if there are any left) as you're watching late night HBO or Starz. Reheated meat loaf or burger is good too a bit heavy but if you're beset by hunger pangs then nosh away.
OK, foodies,here's your chance to shine. Tell me and the rest of our readers what's your favorite late night nibbles are. Let's compare what's good to eat when the strs are out.
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