For those of you foodies out there who ar e not so snobbish, there's another Manhattan based newspaper with a pretty good food section. It belongs to the Daily News and it's seen on Fridays and Sundays. It may not have the gourmet cred that the New York Times Food section has but the Daily News does have more popular and more affordable recipes and meal ideas.
I've always loved the News for their basic and easy to follow recipes. My favorite pizza recipe came from there over twenty years ago and it's still relevant . It was a thin, easy to make crust topped with fresh tomatoes , basil and mozzarella. I never tired of making it and it became my signature dish. Other recipes that were great were the cookie and pie ones. as well as a marble scratch cake one. The News believes in giving its' readers simple but tasty dishes. There are no fancy ingredients, no culinary names attached to them and no sending away to some fancy mail order supply house. Onc in a while they will feature a celebrity chef but the recipes are always accessible and easy to replicate.
Another part of the News' food section are the local cook contests. People from all over the New York metro area can contribute recipes , from spaghetti and meat balls to blintzes. Some contestants are even junior chefs who barely reach the table top. These recipes are always fun and tasty with simple instructions. Check out the News' Christmas cookie section where readers contribute their favorite snaps and bars recipes. It's a great place for garnering some new ideas for holiday baking.
Don't be swayed by the Times and their Food section. Yes, it's informative and good. However if you want just basic , down to earth dishes and articles , then check out The Daily News. You'll definitely find something that suits your taste.
Friday, September 4, 2009
Thursday, September 3, 2009
Autumn In New York
Yesterday’s New York Times Food section centered all around the new season in New York. To a foodie, autumn in the big apple doesn’t mean the start of the opera or football. It doesn’t mean all the festivals coming out of Lincoln Center or the new rush of fall clothing and trends. It means what new restaurants are opening. We have quite a lot and a lot to get excited over.
The article, entitled “ One Restaurant’s Closing Is Another’s Fresh Start” was complied by Food section regular, Florence Fabricant. There’s a lot of buzz going around the isle of Manhattan about chefs and new eateries. The most talked about is the Momufuku siblings’ fifth restaurant. This nest of uber talented siblings have created the Noodle Bar, Ko, and Ssam along with Milk Bar. Their secret weapon is the young Vietnamese born chef Tien Ho. The restaurant will feature coffee and dessert ,a new thing for th e Momufuku chain. Another chef that is creating noise is Nate Appleman who appeared on the Food Network‘s The Next Iron chef and has also won the prestigious James beard award. He will be performing his magic at Pulino‘s Bar and Pizzeria on Houston Street. He is also part owner. I‘m sure there will some wonderful dishes and pies coming out of his oven.
I’m excited about a few new places too. There is the Village Tart which will be down on Kenmare Street near the famed Mulberry Street. This is a spin off of the Village Bistro but will only serve dessert. I’m also thrilled about the future crop of hot dog places too. I love hot dogs and I‘m sure there will be a lot of variations on this classic. There are also going to be some good barbecue joints blossoming as the leaves are falling. Manhattan streets are going to be filled with sweet aroma of pork and beef ribs roasting away. Yummm.
New York is going to be bursting with just hatched restaurants this fall. It’s a great time to visit the city. Foodies will definitely not be disappointed with this fresh crop of good eateries.
The article, entitled “ One Restaurant’s Closing Is Another’s Fresh Start” was complied by Food section regular, Florence Fabricant. There’s a lot of buzz going around the isle of Manhattan about chefs and new eateries. The most talked about is the Momufuku siblings’ fifth restaurant. This nest of uber talented siblings have created the Noodle Bar, Ko, and Ssam along with Milk Bar. Their secret weapon is the young Vietnamese born chef Tien Ho. The restaurant will feature coffee and dessert ,a new thing for th e Momufuku chain. Another chef that is creating noise is Nate Appleman who appeared on the Food Network‘s The Next Iron chef and has also won the prestigious James beard award. He will be performing his magic at Pulino‘s Bar and Pizzeria on Houston Street. He is also part owner. I‘m sure there will some wonderful dishes and pies coming out of his oven.
I’m excited about a few new places too. There is the Village Tart which will be down on Kenmare Street near the famed Mulberry Street. This is a spin off of the Village Bistro but will only serve dessert. I’m also thrilled about the future crop of hot dog places too. I love hot dogs and I‘m sure there will be a lot of variations on this classic. There are also going to be some good barbecue joints blossoming as the leaves are falling. Manhattan streets are going to be filled with sweet aroma of pork and beef ribs roasting away. Yummm.
New York is going to be bursting with just hatched restaurants this fall. It’s a great time to visit the city. Foodies will definitely not be disappointed with this fresh crop of good eateries.
Wednesday, September 2, 2009
The Goodness of Whole Wheat
Whole wheat seems to be everywhere these days. bread, bagels even pasta . It has a lot of benefits to it, but it's also flavorful as well. There's an earthy nuttiness to it that gives a different that enhance whatever is with it. It's not just this hippie dippie alternative but another choice for sophisticated palates.
Whole wheat grains have been around since the beginning of time. There were even guilds baking brown or whole wheat bread for the masses as early as 1207. There was also a guild for the white bread makers who used the more refined flour for the aristocracy. One hundred years later there was even a rebellion and the two guilds became united. Centuries later the Brits used whole wheat for their army because it was better for them which it was and still is. Valuable minerals . vitamins and healthy fats are removed when flour is milled over and over. Whole wheat fflour has all it's nutrients intact.There is also spelt (dinkle in German) which is a similar to whole wheat but doesn't have the glutens. Spelt is now a big trend in pastas and for those with wheat allergies.
Foodies would do well to have more wheat bread in their diets. A slice of whole wheat toast is only 97 calories while its' white counterpart is 120. Carbs are also low by at least 3 percent. Not only is it healthier for you but whole wheat bread just tastes good too. There's nothing like a whole wheat baguette with some sliced turkey or chicken or whole wheat toast or even bagels accompanying a hearty fall breakfast. Whole wheat pasta is a treat too. You can eat as much of it as you want without worrying about piling on the pounds. It also tastes good with some basic home made fresh from the garden tomato and pesto sauce
Try to incorporate more whole wheat products in your diet. They're not only good for you but also delicious. It's like a double treat all in one.
Whole wheat grains have been around since the beginning of time. There were even guilds baking brown or whole wheat bread for the masses as early as 1207. There was also a guild for the white bread makers who used the more refined flour for the aristocracy. One hundred years later there was even a rebellion and the two guilds became united. Centuries later the Brits used whole wheat for their army because it was better for them which it was and still is. Valuable minerals . vitamins and healthy fats are removed when flour is milled over and over. Whole wheat fflour has all it's nutrients intact.There is also spelt (dinkle in German) which is a similar to whole wheat but doesn't have the glutens. Spelt is now a big trend in pastas and for those with wheat allergies.
Foodies would do well to have more wheat bread in their diets. A slice of whole wheat toast is only 97 calories while its' white counterpart is 120. Carbs are also low by at least 3 percent. Not only is it healthier for you but whole wheat bread just tastes good too. There's nothing like a whole wheat baguette with some sliced turkey or chicken or whole wheat toast or even bagels accompanying a hearty fall breakfast. Whole wheat pasta is a treat too. You can eat as much of it as you want without worrying about piling on the pounds. It also tastes good with some basic home made fresh from the garden tomato and pesto sauce
Try to incorporate more whole wheat products in your diet. They're not only good for you but also delicious. It's like a double treat all in one.
Tuesday, September 1, 2009
Help In The Kitchen
September always promises to be a busy month. School is starting. Companies are revving up again after a slow and sleepy summer. This means that dinner won't always be on time or that there may be a lot of take out. What to do? get help in the kitchen. By help I mean teens. tweens and the occasional husband or partner.
Simple meals are the best way to go. Forget the microwave dishes. Those will turn out either over nuked or under. Think about real pasta dishes with real sauces. Showing the kids how to make pasta is easy. it;s just boiling spaghetti or fettuccine and served with a quick sauce. Here you can teach the kids how to throw together tomatoes and tomato paste alongwith cooked or fresh tomatoes some garlic and oil. Have them make enough so that's there can be leftovers for th e next night. Another easy dish anyone can make is French bread or English muffin pizza. All this requires is sliced Frenchor Italian bread or English muffins. Drizzle some oil, and then layer on pizza sauce, mozzarella and topping sand you have a fun but filling dinner. Another quick dinner is a hot roast beef or turkey sandwich, Just buy sliced meat, ready to heat gravy and some kaiser rolls. and then serve as a hot , satisfying sandwich on those chillier days.
Looking to lose the carbs then think of a quick salad Nicoise or a chef's salad. The firs ti s just adding a can of tuna fish , some hard boiled eggs, capers and tomatoes to mixed greens and toss with a simple vinaigrette. The chef salad is easy to create as well. Add some sliced ham , roast beef, salami along with American cheese . Toss some tomatoes too and top with a favorite dressing. Another quick salad is grilled chicken , You can buy the meat already grilled at your local supermarket and then just top over a simple salad. Another plus is that salads are the safest kind of meal kids can create. There;s no fear of burning or scalding.
Evening meals don't have to be a big production if you get the family to help you. There will be no worries about feeding them if you're running late. Just stick to simple meals that everyone can make and can enjoy.
Simple meals are the best way to go. Forget the microwave dishes. Those will turn out either over nuked or under. Think about real pasta dishes with real sauces. Showing the kids how to make pasta is easy. it;s just boiling spaghetti or fettuccine and served with a quick sauce. Here you can teach the kids how to throw together tomatoes and tomato paste alongwith cooked or fresh tomatoes some garlic and oil. Have them make enough so that's there can be leftovers for th e next night. Another easy dish anyone can make is French bread or English muffin pizza. All this requires is sliced Frenchor Italian bread or English muffins. Drizzle some oil, and then layer on pizza sauce, mozzarella and topping sand you have a fun but filling dinner. Another quick dinner is a hot roast beef or turkey sandwich, Just buy sliced meat, ready to heat gravy and some kaiser rolls. and then serve as a hot , satisfying sandwich on those chillier days.
Looking to lose the carbs then think of a quick salad Nicoise or a chef's salad. The firs ti s just adding a can of tuna fish , some hard boiled eggs, capers and tomatoes to mixed greens and toss with a simple vinaigrette. The chef salad is easy to create as well. Add some sliced ham , roast beef, salami along with American cheese . Toss some tomatoes too and top with a favorite dressing. Another quick salad is grilled chicken , You can buy the meat already grilled at your local supermarket and then just top over a simple salad. Another plus is that salads are the safest kind of meal kids can create. There;s no fear of burning or scalding.
Evening meals don't have to be a big production if you get the family to help you. There will be no worries about feeding them if you're running late. Just stick to simple meals that everyone can make and can enjoy.
Monday, August 31, 2009
Pound For Pound Cake
Pound cakes are probably the most under rated of all cakes.Foodies don't like them becauseof their plainness or the calories. They are rich and dense, yet versatile to be eaten for breakfast, snack or dessert. They can be served just plain or toasted, dusted with sugar or drizzled with a simple icing. They can be covered in fruit , whipped cream or ice cream. Yet, no one tends to serve or even bake them anymore.
Pound cake actually started off as a sweetened bread in the Middle Ages. The recipe got changed around a bit to include a pound of everything by the British in the 1700s. Pound cake's recipe became lighter in the 1900's with the arrival of baking soda and baking powder. Flavorings also were added such as lemon for a variation on the taste. Pound cake mixes were also ushered in during the 20th Century making it easier to create the perfect pound cake. Now you can also buy slices in almost every deli and supermarket across the US. There's still the plain but also there's the marble, lemon, orange and sometimes even pistacchio. Some have icing on them as well.
Pound cake can still be made at home using the same ingredients that have been used for the last three centuries. You can make it British style by adding dried currents and raisins or glaceed cherries You can make it French style, by adding chocolate or lemon . This is big in Brittany where pound cake is baked and served the most It's called quartre quarts or four fours.Mexicans bakes theirs with walnuts , called a panque des nueces You can add your own spins by adding a quarter cup of brandy, chocolate chips or cinnamon
Pound cake is an underrated cake that should deserve more press. It is one of the most versatile cakes out there and can be served with almost anything. It is definitely a cake to make this fall.
Pound cake actually started off as a sweetened bread in the Middle Ages. The recipe got changed around a bit to include a pound of everything by the British in the 1700s. Pound cake's recipe became lighter in the 1900's with the arrival of baking soda and baking powder. Flavorings also were added such as lemon for a variation on the taste. Pound cake mixes were also ushered in during the 20th Century making it easier to create the perfect pound cake. Now you can also buy slices in almost every deli and supermarket across the US. There's still the plain but also there's the marble, lemon, orange and sometimes even pistacchio. Some have icing on them as well.
Pound cake can still be made at home using the same ingredients that have been used for the last three centuries. You can make it British style by adding dried currents and raisins or glaceed cherries You can make it French style, by adding chocolate or lemon . This is big in Brittany where pound cake is baked and served the most It's called quartre quarts or four fours.Mexicans bakes theirs with walnuts , called a panque des nueces You can add your own spins by adding a quarter cup of brandy, chocolate chips or cinnamon
Pound cake is an underrated cake that should deserve more press. It is one of the most versatile cakes out there and can be served with almost anything. It is definitely a cake to make this fall.
Saturday, August 29, 2009
Eat This Not That - The Healthy Foodie's BIble
There is a great book out there, perfect for foodies and just plain folk watching their weight. It;s called Eat This Not That (ROdale Publishing), written by Men's Health magazine writer David Zinczenko and Matt Gould. This is an excellent little book to keep around if you're watching your weight but don;t like to give up taste or even foodie favorites.
This book is my favorite because it lists what national brands and menus to eat and to avoid. It;s also great at explaining what different food are and what have the highest calories. it let's you go to your favorite places like Taco Bell or Krispy Kreme and order some goodies, but not the high in calories or rich in sodium treats. The books lists every fast food joint from A to Z and what's their highest and lowest calories dishes. Eat This , Not That is also the perfect take along when going grocery shopping. It has the buys and don't buys of national brands. You can create a healthy low calories, breakfast lunch or dinner by following the pictorial guides.
Another aspect that I loved is the holiday guide. It tells you what's a better Christmas dinner and what kind of Halloween and Easter candies to snack on and to ignore. It also has Valentine's Day with a guide of healthy chocolates. Again these have marvelous pictorials that imprint what's good and what's bad on your brain. I also like it when the books explains the different ethnic cuisines and what's the healthiest and lowest calories dishes and desserts on the menu. It's a big help if you frequently eat out.
If you love food, then Eat This Not That for you. You can still love your favorite cuisines or treats but can sub in better and healthier ones. You'll continue being a foodie but a slimmer one
This book is my favorite because it lists what national brands and menus to eat and to avoid. It;s also great at explaining what different food are and what have the highest calories. it let's you go to your favorite places like Taco Bell or Krispy Kreme and order some goodies, but not the high in calories or rich in sodium treats. The books lists every fast food joint from A to Z and what's their highest and lowest calories dishes. Eat This , Not That is also the perfect take along when going grocery shopping. It has the buys and don't buys of national brands. You can create a healthy low calories, breakfast lunch or dinner by following the pictorial guides.
Another aspect that I loved is the holiday guide. It tells you what's a better Christmas dinner and what kind of Halloween and Easter candies to snack on and to ignore. It also has Valentine's Day with a guide of healthy chocolates. Again these have marvelous pictorials that imprint what's good and what's bad on your brain. I also like it when the books explains the different ethnic cuisines and what's the healthiest and lowest calories dishes and desserts on the menu. It's a big help if you frequently eat out.
If you love food, then Eat This Not That for you. You can still love your favorite cuisines or treats but can sub in better and healthier ones. You'll continue being a foodie but a slimmer one
Friday, August 28, 2009
Mexican Dogs No Not that Kind
There's a new craze happening in America;s Southwest. Everyone is going crazy for Mexican dogs, No not Chihuahuas but hot dogs South of The Border style. Surprisingly this area treat is easy to make and actually based on a 1950's American idea
Mexican dogs are just hot doge wrapped in bacon and usually grilled. It was a popular recipe that hot dog companies like Oscar Meyer promoted back in the early Fifties. Somehow the Mexicans got hold of it and liked the idea. Their version includes guacamole and salsa covering the go(no chili like what you would expect). The roll is a hardier Portuguese roll which is more like a mini baguette. Hot do rolls are not used because they would be too flimsy when holding all that good stuff.
Mexican dogs are easy to make. Just wrap strips of bacon around a hot dog and broil or grill. Grilling them over an open flame could be dangerous because of all the bacon fats melting overt the coals. Be careful when cooking them and watch out for any sudden bursts of fire. You can als add homemade guacamole or if you want a Fifties turn put a slice of American cheese or cheddar on them. The roll id up to you. Serve them on a hoagie for a better base or try a sturdier hot dog bun such as Pepperidge Farm's.
Mexican hot dogs combine American food with Mexican flavor. They're easy to make and fun to eat.grill up a few today for some South of the Border taste.
Mexican dogs are just hot doge wrapped in bacon and usually grilled. It was a popular recipe that hot dog companies like Oscar Meyer promoted back in the early Fifties. Somehow the Mexicans got hold of it and liked the idea. Their version includes guacamole and salsa covering the go(no chili like what you would expect). The roll is a hardier Portuguese roll which is more like a mini baguette. Hot do rolls are not used because they would be too flimsy when holding all that good stuff.
Mexican dogs are easy to make. Just wrap strips of bacon around a hot dog and broil or grill. Grilling them over an open flame could be dangerous because of all the bacon fats melting overt the coals. Be careful when cooking them and watch out for any sudden bursts of fire. You can als add homemade guacamole or if you want a Fifties turn put a slice of American cheese or cheddar on them. The roll id up to you. Serve them on a hoagie for a better base or try a sturdier hot dog bun such as Pepperidge Farm's.
Mexican hot dogs combine American food with Mexican flavor. They're easy to make and fun to eat.grill up a few today for some South of the Border taste.
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