Today is Samuel Taylor Coleridge's birthday (and mine as well. ) To honor one of my favorite poets and shared birthday mates I'd like to explore Devonshire cooking. Devon was the shire where Coleridge was born on this date in 1772. Devon is a wonderful place with the English Channel to the south and the Irish Sea to the North.One of its other towns is Torquay , the town wheret he TV show "Fawlty Towers" was set. However it's also known for its' good food and organic farms.Its' menu takes from its' beautiful farmland.
One of the county's most famous foods is clotted cream.This is actually a variation of yogurt first brought to the UK by Phoenician traders around the time of Christ. Another explanation is that it was used as a way of preserving milk in the 1500's. Now it is made of standing unpasteurized milk that is left to set in a shallow pan. The cream that rises to the top thickens or becomes clotted.It's spread over scones and is one of the prime foods in an English "cream tea". Devon is also known for its' cheese and wonderful cider called scrumpy. The area has lush farms and a temperate climate so it's perfect for growing all sort s of fruits such as apples and vegetables like carrot s and turnips.
Devon is also hosting a food festival this month as well. There are several activities going on as well as restuarants that offering a tast e of Devon' abundant homegrown produce. Visitors can try some organic beef burgers as well as sides of beef , and lamb. Some events will feature the area's special cider sand apple wines.
Devon is just as beautiful as it was in Coleridge's time. There are still farms and dairies that offer the best of British cooking. STC would feel right at home today with a glass of scrumpy and a plate of fresh baked scones topped with clotted cream!
Wednesday, October 21, 2009
Tuesday, October 20, 2009
Culinary Sparks From The Firehouse
We rely on our firemen so much . They are there from the serious to the mundane (getting kitty out of the tree) They risk our lives for us and always think of their fellow 'brothers' in times of need. They are also great cooks with some kicking recipes. There are even cooking competitions that are exclusively for firefighters.
Firehouse cooking started out of necessity. There had to be firemen on the ready at the firehouse. Unfortunately some were there during the meal time hours. if a man could could then he was the one elected. Simple meals such as chili , and meatloaf were made. These were easy to whip up and agreeable with everyone. Soon competitions were breaking out about who could make the best chili. In the past few decades other recipes, some downright cordon bleu , were added to both the firefighter's diets and contests. There are chicken fajitas and spaghetti bolognese. Some even make their own sauces along with baked goods.
Some firehouses also have compiled cookbooks featuring their best recipes. There is also a website entitled www.firehousechef.com. This is neat site and even has a section where you can type in your leftovers and then a recipe will appear using what you have. I browsed through it and found a really interesting oatmeal cake that sounds perfect for the holidays. I also like the simple recipe for chicken cutlets as well as the ones for the Italian dishes. The directions are easy to follow so even beginners could make the meals without a problem.
Firefighter are not just the heroes we look up to.They're the chefs that constantly awe us. Their recipes and contributions have added greatly to American cuisine. They know how to fight fire and cook with it.
Firehouse cooking started out of necessity. There had to be firemen on the ready at the firehouse. Unfortunately some were there during the meal time hours. if a man could could then he was the one elected. Simple meals such as chili , and meatloaf were made. These were easy to whip up and agreeable with everyone. Soon competitions were breaking out about who could make the best chili. In the past few decades other recipes, some downright cordon bleu , were added to both the firefighter's diets and contests. There are chicken fajitas and spaghetti bolognese. Some even make their own sauces along with baked goods.
Some firehouses also have compiled cookbooks featuring their best recipes. There is also a website entitled www.firehousechef.com. This is neat site and even has a section where you can type in your leftovers and then a recipe will appear using what you have. I browsed through it and found a really interesting oatmeal cake that sounds perfect for the holidays. I also like the simple recipe for chicken cutlets as well as the ones for the Italian dishes. The directions are easy to follow so even beginners could make the meals without a problem.
Firefighter are not just the heroes we look up to.They're the chefs that constantly awe us. Their recipes and contributions have added greatly to American cuisine. They know how to fight fire and cook with it.
Monday, October 19, 2009
Inn Food
This is the season to visit inns. There‘s nothing like a relaxing fall weekend at a bed and breakfast. You can enjoy the foliage, a walk on a crisp beach or invigorating mountain hike. You can go antiquing or pick up some fun knickknacks for your home. Bes tof all you can experience some good home made food thanks to the inn’s owners.
Most inns serve very homey breakfasts , brunches and sometimes lunches. You can wind up a huge helping of bacons and eggs plus fresh made waffles and pancakes. Some get a little fancier with their own muffins and scones. A few more ambitious B&B owners will create breakfast strata or French toast made with croissants. Some will also provide the eggs from on site chicken coops and fruits from their own trees. All are accompanied with endless cups of steaming coffee and hot tea. The breakfasts are also communal to you can chat and even help the owners or get to know other guests. This way you can also find like minded people to accompany you to the often quaint nearby towns or scenic vistas.
Some B & B’s do serve lunch and dinner but these are the ones that have onsite restaurants. Both meals will probably be served family style and will have many local recipes and specialties. There are some in the Chesapeake area that make wonderful crab cake sand crab fritters. Some Pennsylvania ones draw from their local product and some good solid Amish dishes.
This is not only the time to relax at a cozy B&B but to enjoy the good, homemade food to has to offer. After a relaxing night’s sleep you can fill up on a goody hearty and tasty breakfast. It’s the perfect start for a fall weekend away!
Most inns serve very homey breakfasts , brunches and sometimes lunches. You can wind up a huge helping of bacons and eggs plus fresh made waffles and pancakes. Some get a little fancier with their own muffins and scones. A few more ambitious B&B owners will create breakfast strata or French toast made with croissants. Some will also provide the eggs from on site chicken coops and fruits from their own trees. All are accompanied with endless cups of steaming coffee and hot tea. The breakfasts are also communal to you can chat and even help the owners or get to know other guests. This way you can also find like minded people to accompany you to the often quaint nearby towns or scenic vistas.
Some B & B’s do serve lunch and dinner but these are the ones that have onsite restaurants. Both meals will probably be served family style and will have many local recipes and specialties. There are some in the Chesapeake area that make wonderful crab cake sand crab fritters. Some Pennsylvania ones draw from their local product and some good solid Amish dishes.
This is not only the time to relax at a cozy B&B but to enjoy the good, homemade food to has to offer. After a relaxing night’s sleep you can fill up on a goody hearty and tasty breakfast. It’s the perfect start for a fall weekend away!
Saturday, October 17, 2009
Today Is Sweetest Day!!!
October 17th is a national holiday! It's Sweetest Day a day devoted to all things sweet, especially candy and more specifically chocolate. Actually I had forgotten about this.Let's face any October holiday is overshadowed by Halloween. However this one is a fun one too and celebrates candy.Unlike the other this has a deeper meaning and remind sus to be selfless.
Sweetest Day isn't one of these new-fangled holidays to brew up trade for candy companies. it was actually started in 1922 by Herbert Birch Kingston in Cleveland. it was designated to be the third Saturday in October and was created for the benefit of Cleveland orphans and shut ins..The holiday still a big one there as it is in Detroit and Buffalo. People give and receive small boxes of chocolate along with sweet notes. It's to remind people that others in their lives have meaning and worth.
This Sweetest Day I'll be buying little ballotins from Butlers for family . The candy shop has the best candy and I want my relatives to appreciate the good taste of fine chocolates. I also want them to know that they mean the world to me and this a very small way of thanking them for doing too much. It's also a nice way of reminding them that they do mean so much to me.
This Sweetest Day treat your friends and loved ones to a small gift of chocolate or even a random act of kindness. Remind them of how much they mean to you and how they sweeten up your life.
Sweetest Day isn't one of these new-fangled holidays to brew up trade for candy companies. it was actually started in 1922 by Herbert Birch Kingston in Cleveland. it was designated to be the third Saturday in October and was created for the benefit of Cleveland orphans and shut ins..The holiday still a big one there as it is in Detroit and Buffalo. People give and receive small boxes of chocolate along with sweet notes. It's to remind people that others in their lives have meaning and worth.
This Sweetest Day I'll be buying little ballotins from Butlers for family . The candy shop has the best candy and I want my relatives to appreciate the good taste of fine chocolates. I also want them to know that they mean the world to me and this a very small way of thanking them for doing too much. It's also a nice way of reminding them that they do mean so much to me.
This Sweetest Day treat your friends and loved ones to a small gift of chocolate or even a random act of kindness. Remind them of how much they mean to you and how they sweeten up your life.
Friday, October 16, 2009
Cannolis - That Sicilian Treat
Sicily is known for a lot of things: its ancient culture, its; beautiful beaches and of course its variety of foods, including pastries. The last has a srtandout universally loved by everyone. This is the cannoli, a crisp fried tube filled with a creamy ricotta mix. There have been variations on the recipe but the original one is the best.
Cannoli which is the plural started in Palermo during the Carnevale season leading up to lent. The tubes were representative of fertility and possibly first served a the harem of Caltisenetta indicating an Arab influence, The shells themselves are made from butter flour, vegetable oil and sometimes a dash of cinnamon for added flavor and color. These are then fried in hot oil and left to drain on paper towels. The filling traditionally is a blend of ricotta or marscapone cheese, and confectioner‘s sugar blended to a creamy consistency. Chocolate chip are added as are citron and candied cherries to give it color and taste. Once the cannoli are filled the ends can be dusted with chopped green pistachios. The cannoli should be eaten when the shell is crispy and fresh otherwise the filling will sog up the pastry.
There are some variations to it. Fro one you can buy premade cannoli shells which does save a lot of time and trouble. I’ve bought these and found they were OK. I also vary mine with filling them with pudding and ice cream for a different spin. Some New York bakers do their own thing, such as dipping the shells in dark chocolate or adding unusual flavors such as root beer and peanut butter and jelly to the fillings. The best cannolis , though are the traditional ones with little or no change to the original recipe.
Cannolis are a wonderful treat, They offer both a crispy crunch and a soft sweet filling. They’re a wonderful dessert with a cup of hot steamy espresso, especially now during the fall.
Cannoli which is the plural started in Palermo during the Carnevale season leading up to lent. The tubes were representative of fertility and possibly first served a the harem of Caltisenetta indicating an Arab influence, The shells themselves are made from butter flour, vegetable oil and sometimes a dash of cinnamon for added flavor and color. These are then fried in hot oil and left to drain on paper towels. The filling traditionally is a blend of ricotta or marscapone cheese, and confectioner‘s sugar blended to a creamy consistency. Chocolate chip are added as are citron and candied cherries to give it color and taste. Once the cannoli are filled the ends can be dusted with chopped green pistachios. The cannoli should be eaten when the shell is crispy and fresh otherwise the filling will sog up the pastry.
There are some variations to it. Fro one you can buy premade cannoli shells which does save a lot of time and trouble. I’ve bought these and found they were OK. I also vary mine with filling them with pudding and ice cream for a different spin. Some New York bakers do their own thing, such as dipping the shells in dark chocolate or adding unusual flavors such as root beer and peanut butter and jelly to the fillings. The best cannolis , though are the traditional ones with little or no change to the original recipe.
Cannolis are a wonderful treat, They offer both a crispy crunch and a soft sweet filling. They’re a wonderful dessert with a cup of hot steamy espresso, especially now during the fall.
Thursday, October 15, 2009
Pasta And Cake Make For Good Reading
Yesterday's Times Dining section had two fun articles. One was an article with an Italian pasta historian and writer while the other had to deal with the blog Cake Wrecks which features badly decorated bakery cakes. Being a big fan of both pasta and cake I enjoyed them both, learning and laughing along the way. The Times certainly had a good buffet of articles featured yesterday.
The first article, written by Rachel Donadio is an interview with Bolognese writer Oretta Zanini de Vita. Signora' de Vita's latest book The Encyclopedia of Pasta has just been translated into English and is out in the bookstores now (this is a perfect Christmas gift. ) She also has debunked the e myth about Marco Polo bringing pasta to Italy from China. He didn't it has been around since the 800 AD. Some like ravioli came with Muslim invasions of Sicily. Another fascinating fact I didn't know is that my family's province of Piedmonte makes pasta that resembles newly minted coins. This was really interesting and interesting to see the models for them.
The other article is just s light hearted look at cakes done wrong. Written by David Hochman it tells of Jen Yates, the creator of the blog Cake wrecks and show some of the worst decorated bakery cakes on earth. This is a blog I have to visit just to see what other goofs and gaffes bakers have done to birthday and other sorts of celebratory cakes. The book is a great gift for any cake baker or lover.
Think of the Encyclopedia of Pasta and Cake Wrecks when you go Christmas shopping this year They are the perfect additions to any true blue foodie's library.One is an intelligent and fun look at pasta through the ages while one is just a fun look ats cake decorating gone amok.
The first article, written by Rachel Donadio is an interview with Bolognese writer Oretta Zanini de Vita. Signora' de Vita's latest book The Encyclopedia of Pasta has just been translated into English and is out in the bookstores now (this is a perfect Christmas gift. ) She also has debunked the e myth about Marco Polo bringing pasta to Italy from China. He didn't it has been around since the 800 AD. Some like ravioli came with Muslim invasions of Sicily. Another fascinating fact I didn't know is that my family's province of Piedmonte makes pasta that resembles newly minted coins. This was really interesting and interesting to see the models for them.
The other article is just s light hearted look at cakes done wrong. Written by David Hochman it tells of Jen Yates, the creator of the blog Cake wrecks and show some of the worst decorated bakery cakes on earth. This is a blog I have to visit just to see what other goofs and gaffes bakers have done to birthday and other sorts of celebratory cakes. The book is a great gift for any cake baker or lover.
Think of the Encyclopedia of Pasta and Cake Wrecks when you go Christmas shopping this year They are the perfect additions to any true blue foodie's library.One is an intelligent and fun look at pasta through the ages while one is just a fun look ats cake decorating gone amok.
Wednesday, October 14, 2009
A Fall Favorite Pumpkin Soup
This is the time for anything pumpkin. It’s everywhere from doughnuts and muffins to lattes. However my favorite pumpkin recipe is a savory one. It’s a family recipe from Piedmont and it’s several generations old. I imagine the original was made with squash but was changed to pumpkin as the gourd became more available in Northern Italy.
There are several different recipes out there for pumpkin soup. Some have a variety if ingredients such as curry , cumin and coriander. Some call for a dash of hot pepper or smoked bacon. I prefer our recipe that has one can of pumpkin pie mix, or fresh pumpkin, sauteed onions, chicken broth and whole milk. These are cooked and simmered together to form a thick but creamy bisque like soup. We add long grained white rice to it to for more texture and flavor (I don’t recommend alborio ), I gild the lily and add a huge dollop of butter to my bowl . It just gives it more richness and somehow heightens the pumpkin taste.
My family’s recipe is so rich and flavorful that we don’t serve it with anything else. We nix the usual go withs like salads or sandwiches. There’s no way we’re going to sully this soup’s flavor with other tastes. We also forgo crackers and bread. It’s just best on its’ own like risotto Milanese or polenta with hunter gravy.
There’s nothing like a good pumpkin soup. I‘m lucky to have an excellent generations old recipe in my family. I plan on making it this season, it’ll be wonderful to enjoy the savory pumpkin mixed with buttery onions and creamy milk.
There are several different recipes out there for pumpkin soup. Some have a variety if ingredients such as curry , cumin and coriander. Some call for a dash of hot pepper or smoked bacon. I prefer our recipe that has one can of pumpkin pie mix, or fresh pumpkin, sauteed onions, chicken broth and whole milk. These are cooked and simmered together to form a thick but creamy bisque like soup. We add long grained white rice to it to for more texture and flavor (I don’t recommend alborio ), I gild the lily and add a huge dollop of butter to my bowl . It just gives it more richness and somehow heightens the pumpkin taste.
My family’s recipe is so rich and flavorful that we don’t serve it with anything else. We nix the usual go withs like salads or sandwiches. There’s no way we’re going to sully this soup’s flavor with other tastes. We also forgo crackers and bread. It’s just best on its’ own like risotto Milanese or polenta with hunter gravy.
There’s nothing like a good pumpkin soup. I‘m lucky to have an excellent generations old recipe in my family. I plan on making it this season, it’ll be wonderful to enjoy the savory pumpkin mixed with buttery onions and creamy milk.
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