Now that the temps are hitting the century mark here in North Jersey (and the rest of America's East Coast) no one feels like cooking or even eating. What to do? We can't exist on ice water and flavored ices. The best bet is making easy meals like salads and sandwiches. They''re not only filling but a snap to make.
I tend to go off into a Mediterranean mode when the temps hit the high nineties. I love a good Italian bread either with morta della , that melt in your mouth ham or sliced mozzarella and tomatoes. To me this is the easiest but also the most delicious and filling. All it takes is sliced bread and thena layering on meat and fillings. Another simple lunch or dinner treat is a salad. Here it's fun to vary ingredients. Get away from the regular field greens, romaine, and spinach. Instead try new greens. There's nothing like a celery and olive salad to liven up a lunch table or a fennel salad to spruce up dinner. Peas also make a neat side when they're e done cold and with a dressing.
Ifyou feel up to a dessert, then keep it simple and cool. I love the chocolate and vanilla sponge cake cups my local A&P and Stop and Shop offer. These are easy to fill with sliced berries and Cool Whip. You can also fill them with ice cream and then drizzle either chocolate or caramel sauce on them. Another hot weather treat is just chilled strawberries or blue berries. On a diet? Then try some of Skinny Cow's yummy ice cream sandwiches. I just bought their strawberry shortcake and cookies and cream ones. Another favorite is the dairy free Purely Decadent Pomegranate chip ice cream with hunks of bittersweet chocolate in it.
The temps may be boiling but that doesn't have to be your kitchen. Cool down with easy food and easy eating. Your stomach will thank you for it.
Monday, August 17, 2009
Saturday, August 15, 2009
Fried Veggies Healthy or Harmful
We all knowthat veggies are good for you. We also know that fried foods are bad for you as well. What happens though when you start frying up those veggies?Are they still healthy? Are they still harmful? What's the deal with them?
We've always had fried vegetables at our table. Thanks to our Piedmontese heritage fritto misto or fried assortment (loosely translated) has been included in our summer dining. Mostly it's been squash flowers lately which is true Piedmontese cuisine. We just use a light coating of bread crumbs and then fry in margarine. This also applies for cauliflower which again is just lightly dusted with crumbs after an egg wash. The health benefits of these outweights any of the risks associated with frying.
Another method is coating veggies in batter. This is great for green tomatoes along with zucchini and peppers. I would make sure the batter is light and just barely coats the vegetable's surface. Also what you fry the veggies in is also an important factor. Butter is tasty but it's not good for you. Don't use fat because it counterbalances the veggies' health benefits. A canola or a light extra virgin olive oil is good for well as a quick fry. Another way of making the fry up healthier is cutting out the salt. Use dipping saluces such as a a fruity vinegar or a salsa for more flavor.
You can have tasty fried food with the benefit of healthy eating. Fry up some veggies today for a quick crunchy treat. They're one fo the few fried snacks that's actually good for you.
We've always had fried vegetables at our table. Thanks to our Piedmontese heritage fritto misto or fried assortment (loosely translated) has been included in our summer dining. Mostly it's been squash flowers lately which is true Piedmontese cuisine. We just use a light coating of bread crumbs and then fry in margarine. This also applies for cauliflower which again is just lightly dusted with crumbs after an egg wash. The health benefits of these outweights any of the risks associated with frying.
Another method is coating veggies in batter. This is great for green tomatoes along with zucchini and peppers. I would make sure the batter is light and just barely coats the vegetable's surface. Also what you fry the veggies in is also an important factor. Butter is tasty but it's not good for you. Don't use fat because it counterbalances the veggies' health benefits. A canola or a light extra virgin olive oil is good for well as a quick fry. Another way of making the fry up healthier is cutting out the salt. Use dipping saluces such as a a fruity vinegar or a salsa for more flavor.
You can have tasty fried food with the benefit of healthy eating. Fry up some veggies today for a quick crunchy treat. They're one fo the few fried snacks that's actually good for you.
Friday, August 14, 2009
Hitting The Jackpot In Brigantine Laragosta Ristorante
Well the Atlantic City proved to be interesting, foodies. My Mom and I stopped by the Flying Cloud again and had really good food (sadly though the extreme heat made me sick and I couldn't enjoy it)The next day we were devoured by sand flies on Brigantine Beach. Cranky, hot, and chewed up, we drove around Brigantine Island looking for a decent restaurant. Low and behold we found a very very good Italian one. It was on a par with my beloved Marinella's in New York.
The name of the restaurant is Laragosta and it was started in 1984 when its' owner came from Calabrian in Southern Italy. They actually had a branch up by me in nearby Ridgewood NJ but closed. Too bad I would have loved to have tried it.The menu is rich and varied with all sorts, of pasta , chicken and fish dinners. After starting off with some garlic knots which were free we then settled on a simple lemon chicken in bread crumbs with a side of salad. It was refreshing and light. The meat was tender beneath a crunchy breading while the romaine lettuce proved to be the perfect base to a light lemon infused salad.I would hav e liked to have gone back for another meal but maybe on a second visit int he fall.
Another discovery was at Harrah's where my Mom and I stayed. it was at Temptations a cappuccino/ chocolate bar where we had the best hot cocoa in the world. It was Jacques Torres and it was exactly like what we had in Paris. Dense, rich without being too sweet. this was the perfect relaxer after a day of pure activity.
Despiter the getting sick and th esanflies we did have a great culinary time in Atlantic City. It was like hitting hte jackpotfood wise! Thnaks to Jacques Torres and the great Laragosta Restaurant.
Laragosta Restuarant is located at 3400 Atlantic Brigantine Boulevard,at the first traffic circle that leads to the northern part of the island.
The name of the restaurant is Laragosta and it was started in 1984 when its' owner came from Calabrian in Southern Italy. They actually had a branch up by me in nearby Ridgewood NJ but closed. Too bad I would have loved to have tried it.The menu is rich and varied with all sorts, of pasta , chicken and fish dinners. After starting off with some garlic knots which were free we then settled on a simple lemon chicken in bread crumbs with a side of salad. It was refreshing and light. The meat was tender beneath a crunchy breading while the romaine lettuce proved to be the perfect base to a light lemon infused salad.I would hav e liked to have gone back for another meal but maybe on a second visit int he fall.
Another discovery was at Harrah's where my Mom and I stayed. it was at Temptations a cappuccino/ chocolate bar where we had the best hot cocoa in the world. It was Jacques Torres and it was exactly like what we had in Paris. Dense, rich without being too sweet. this was the perfect relaxer after a day of pure activity.
Despiter the getting sick and th esanflies we did have a great culinary time in Atlantic City. It was like hitting hte jackpotfood wise! Thnaks to Jacques Torres and the great Laragosta Restaurant.
Laragosta Restuarant is located at 3400 Atlantic Brigantine Boulevard,at the first traffic circle that leads to the northern part of the island.
Thursday, August 13, 2009
A Quick Foodie Welcome Back
This is a short entry to let your fellow foodies out there know that I've returned. I've got a few things to write about and found soem new paces to eat down in Atlantic City.
How was it otherwise? Let's just say that I was a new foodie treat for the sand flies onthe Brigantine beach. Talk about feeling yummy!
How was it otherwise? Let's just say that I was a new foodie treat for the sand flies onthe Brigantine beach. Talk about feeling yummy!
Monday, August 10, 2009
Foodie On Vacation
Yup, It’s that time year again when this foodie goes on vacation. Where to? The usual place Atlantic City. I will be off Tuesday, Wednesday and Friday but will report back with some neat impressions of the Atlantic Coast’s gambling mecca. ,Mom I may try the fondue restaurant in the center of AC or the microbrewery /restuarant at the AC Hilton.
We’ll see what comes of it. Wish me luck . In the meantime pick out your favorite Foodie Pantry entries and enjoy rereading them.
Liz
Saturday, August 8, 2009
The Party Days Of August
It's the height of summer and also the height of party giving. With summer get togethers you can throw away the formalities and loosen up. You can throw a big do but it can be just as relaxed as a casual get together.
What works? Grilled food. Hamburgers and hot dogs may seem like the easiest but you can also have kabobs and fillets too. You may also want to go with a cold plate such as Italian cold cuts served with cheese and fresh (however make sure you do this in a well air conditioned kitchen otherwise it can get too hot) This works for baked ham or chicken. Have simple sides such as cold potato salad or macaroni salad. Building a barbecue pit in the backyard and having a Southern style get together is another fun idea.
How do you end a perfect get together? Some would say ice cream but I think I'd rather go for a sorbet of different ices. You can buy buckets of ice at your local Rita's. Another idea is to layer ice with fresh cut fruit for a refreshing meal ender. If you're intent on serving cake then go with the lighter fare. Angel food cake whipped cream and strawberries are a lovely way to end a party. You can also have store bought meringues too. These are light and airy with the right amount of crunch.
A summer gathering should be fun and casual. You don' t have to make a big effort to give a lavish party. Ease up! It's August!
What works? Grilled food. Hamburgers and hot dogs may seem like the easiest but you can also have kabobs and fillets too. You may also want to go with a cold plate such as Italian cold cuts served with cheese and fresh (however make sure you do this in a well air conditioned kitchen otherwise it can get too hot) This works for baked ham or chicken. Have simple sides such as cold potato salad or macaroni salad. Building a barbecue pit in the backyard and having a Southern style get together is another fun idea.
How do you end a perfect get together? Some would say ice cream but I think I'd rather go for a sorbet of different ices. You can buy buckets of ice at your local Rita's. Another idea is to layer ice with fresh cut fruit for a refreshing meal ender. If you're intent on serving cake then go with the lighter fare. Angel food cake whipped cream and strawberries are a lovely way to end a party. You can also have store bought meringues too. These are light and airy with the right amount of crunch.
A summer gathering should be fun and casual. You don' t have to make a big effort to give a lavish party. Ease up! It's August!
Friday, August 7, 2009
T'is The Season For Pesto
It's mid August and you know what that means. Basil harvesting. Yup, it's that time of year for pesto . It's one of the easiest sauces to make. It's also one of the most versatile. It can be swirled onto a pizza or coating gnocchi. Have fun with it.
Pesto sauce dates as far back as Roman times. However it was the ancient Ligurians, probably acquiring the seeds from sailors stopping in Genoa, who made it. it's a simple sauce of dried basil leaves puned with pine or walnuts and then turned into a "cream" Olive oil is then added or cheese for a smoother consistency. Our family recipe calls for olive oil and walnuts and thenwe freeze it in batches. It's good mixed with tomato sauce or plain on gnocchis.
What you do with your pesto is entirely up to you. Again you canb use it as a pizza topping (not too generous though, because it is strong) . it;s better on pasta making a different and unique sauce for spaghetti or fettucini. You can use a little of it on grilled steak to bring out the flavor as well.
if you have a lot of basil leaves then makwe a few batches of pesto. It is a handy sauce to use and also flavorful. It;s also easy to whip too.
Pesto sauce dates as far back as Roman times. However it was the ancient Ligurians, probably acquiring the seeds from sailors stopping in Genoa, who made it. it's a simple sauce of dried basil leaves puned with pine or walnuts and then turned into a "cream" Olive oil is then added or cheese for a smoother consistency. Our family recipe calls for olive oil and walnuts and thenwe freeze it in batches. It's good mixed with tomato sauce or plain on gnocchis.
What you do with your pesto is entirely up to you. Again you canb use it as a pizza topping (not too generous though, because it is strong) . it;s better on pasta making a different and unique sauce for spaghetti or fettucini. You can use a little of it on grilled steak to bring out the flavor as well.
if you have a lot of basil leaves then makwe a few batches of pesto. It is a handy sauce to use and also flavorful. It;s also easy to whip too.
Subscribe to:
Posts (Atom)
Posts
