Even though it's still fall, there are some parts of the world that are undergoing their first heavy snowfall. In other words its' blizzard season!This goes well with the holiday atmosphere yet it can strike panic in the hearts of foodies. What do we stock up on? What would be the best meal to make during these times? For that matter what's the heartiest meal to eat ?
The golden rule for any disaster is stock up on the food basics - eggs milk and bread. there's a lot you can do with these. ,from French toast to just scrambled eggs on toast. Also have coffee and tea along with some frozen dinners. (no joke here. You'll be exhausted after snow shoveling and won't want to make a home cooked meal) Another staple is pasta. It's easy to cook and there's nothing like a hearty spaghetti meal after a day outside. If you have room in your fridge also think about storing comfort foods like brisket. This makes for a nice pot roast which is the perfect cold weather meal. it's hearty and filling especially when served with its' own gravy and vegetables.
Of course a blizzard also means being stuck inside. have rolls of cookie dough at the ready for something to do. This also eliminates the extra chore of holiday baking. Snacks and soda are musts too. There's nothing like watching a movie on a snowy night, complete with a bowl of hot buttered popcorn . Also have chips and sour cream because the night could also turn into family game night where there' ;bound to be plenty of snacking.
Be a prepared foodie when those first heavy flakes start drifting downward. Have your fridge, freezer and pantry stocked not only with the basics but also with fave s to get you through the first big snow of the season. You can just stay in and eat - the perfect thing foodie thing to do during a blizzard!
Saturday, December 5, 2009
Friday, December 4, 2009
That Christmas Treat Snickerdoodles
The Christmas baking season is upon us and with it comes snickerdoodles. These funny sounding cookies are the best comfort food during these cold times. They're a soothing and yummy blend of sugar cookie dusted with cinnamon and nutmeg. These are great to much on with a mug of hot cocoa or a glass or a steaming cup of coffee or tea.
Snickerdoodles are from New England. It could have derived from the new England practice of giving cookies whimsical names or from a popular hero of the Early 20th Century called Snickerdoodle. Another explanation is that its; a corruption of the German word Shneckennudeln meaning snail dumpling (why it was called this is mystery). Snickerdoodles are not a sugar cookie as everyone things. It is a cookie made with cream of tartar and rolled in either plain cinnamon or a combination of cinnamon and nutmeg, depending on the baker's' tastes. The can be made moist or crisp .Again this depends on the bakers' tastes. I prefer the crisp kind with some crunch to them
Snickerdoodles are a great cookie to make for Christmas. it a basic make and chill recipe that you can create the night before and them bake later on. Just remember to always add the cream of tartar and baking soda . This is what gives the cookie it;s oomph and texture. It's also up to you about how much sugar and cinnamon to use. if you want a really spicy cookie, then just roll the dough in a mix of cinnamon and nutmeg . If you want a slightly sweeter snickerdoodle, then just roll the dough balls in a mix of half spice and half sugar before baking.
Snickerdoodles are a fun holiday cookie. Bake up a batch for those you love and for yourself. They' re the perfect treat for Christmas!
Snickerdoodles are from New England. It could have derived from the new England practice of giving cookies whimsical names or from a popular hero of the Early 20th Century called Snickerdoodle. Another explanation is that its; a corruption of the German word Shneckennudeln meaning snail dumpling (why it was called this is mystery). Snickerdoodles are not a sugar cookie as everyone things. It is a cookie made with cream of tartar and rolled in either plain cinnamon or a combination of cinnamon and nutmeg, depending on the baker's' tastes. The can be made moist or crisp .Again this depends on the bakers' tastes. I prefer the crisp kind with some crunch to them
Snickerdoodles are a great cookie to make for Christmas. it a basic make and chill recipe that you can create the night before and them bake later on. Just remember to always add the cream of tartar and baking soda . This is what gives the cookie it;s oomph and texture. It's also up to you about how much sugar and cinnamon to use. if you want a really spicy cookie, then just roll the dough in a mix of cinnamon and nutmeg . If you want a slightly sweeter snickerdoodle, then just roll the dough balls in a mix of half spice and half sugar before baking.
Snickerdoodles are a fun holiday cookie. Bake up a batch for those you love and for yourself. They' re the perfect treat for Christmas!
Thursday, December 3, 2009
Rumtastic
Yesterday New York Times' Dining section was dedicated to holiday drinks. The one spirit that seems to be in demand this season is rum. It's been around since colonial times thanks to early production and the sugar cane industry in the Caribbean. The recipes offered are not your average holiday drinks. They're new and sophisticated with a smoky twist to them.
The article written by Pete Wells tells of a rum renaissance of sorts. For years people have been avoiding , declaring it too "kitschy" and old fashioned. Now as with anything old in the food and drink industry it's seen in a new light and taken up with a new spin. Tiki drinks , those big gaudy ones served at Polynesians themed restaurants are taken up a notch with the addition of hot sauce along with various fruit juices. It must make for an interesting punch all around. There's an interesting recipe that called for rum and champagne with the a splash of lime juice and simple sugar. That's probably the only rum drink I'd be interested in.
There is even a rum school run by Martin Cate, owner of a Smuggler's Cove in the city. Mr. Cate shows his "students' the different kind s of rum and how it evolved through history. The semester begins with a study of rums from pirate ships, the British navy and colonial taverns. it then progresses into thenineteenth century and then through Prohibition Havana where the rum trade still thrived. Students can also take an extended field trip to Polynesia to taste some of the South pacific concoctions as well.
Rum is making a comeback whether in fruity punches or just as a plain drink itself. It's good on a winter's night in front of a fire.You can have the traditional way or serve it with some new twists to it.
The article written by Pete Wells tells of a rum renaissance of sorts. For years people have been avoiding , declaring it too "kitschy" and old fashioned. Now as with anything old in the food and drink industry it's seen in a new light and taken up with a new spin. Tiki drinks , those big gaudy ones served at Polynesians themed restaurants are taken up a notch with the addition of hot sauce along with various fruit juices. It must make for an interesting punch all around. There's an interesting recipe that called for rum and champagne with the a splash of lime juice and simple sugar. That's probably the only rum drink I'd be interested in.
There is even a rum school run by Martin Cate, owner of a Smuggler's Cove in the city. Mr. Cate shows his "students' the different kind s of rum and how it evolved through history. The semester begins with a study of rums from pirate ships, the British navy and colonial taverns. it then progresses into thenineteenth century and then through Prohibition Havana where the rum trade still thrived. Students can also take an extended field trip to Polynesia to taste some of the South pacific concoctions as well.
Rum is making a comeback whether in fruity punches or just as a plain drink itself. It's good on a winter's night in front of a fire.You can have the traditional way or serve it with some new twists to it.
Wednesday, December 2, 2009
EZ Pizza EZ Fun
I discovered a neat new pizza palace by me yesterday. It’s different than all the million of other pizza places in my area for three reasons. One it offers individual serving pizzas, two there’s a huge choice of toppings and three it has whole wheat crusts. The name is EZ Pizza and it’s just starting on it’s way to be coming a chain here .
Individual pizzas are nothing new. Roman trattorias have been offering them for decades. I had my first experience with one there. However EZ Pizza gives a different spin on this Neopolitan classic with homemade focaccio in three styles, whole wheat (excellent), classic and thin crust. The owner and founder Mark Albunia put the second new twist by offering pizza lovers a choice of fifty toppings plus four cheeses. You can get anything from banana peppers to anchovies to pineapple on yours or a million different combinations. I just had my pizza with extra sauce and mozzarella cheese. It was sheer perfection! Another good point of it is that your pizza only takes three minutes to bake up You can get it with a customized salad or a choice of soup. Their prices aren’t bad at all.
EZ Pizza also does interesting combos such as their Mexican style pizza. This is not for the faint hearted. it’s mesquite chicken, hot cherry pepper bacon bits and onion. There’s also Buffalo chicken complete with, chicken fiery hot sauce and bleu cheese Of course there is the calm, classic Pizza Margherita which has fresh basil or the bruschetta which as fresh chopped onion and tomato on it.
If you’re in the Lodi, Hasbrouck Heights or Pequannock, New Jersey area, stop for a customized pizza at EZ Pizza. This is pizza to your liking. it’s also one of the best pies around!
Individual pizzas are nothing new. Roman trattorias have been offering them for decades. I had my first experience with one there. However EZ Pizza gives a different spin on this Neopolitan classic with homemade focaccio in three styles, whole wheat (excellent), classic and thin crust. The owner and founder Mark Albunia put the second new twist by offering pizza lovers a choice of fifty toppings plus four cheeses. You can get anything from banana peppers to anchovies to pineapple on yours or a million different combinations. I just had my pizza with extra sauce and mozzarella cheese. It was sheer perfection! Another good point of it is that your pizza only takes three minutes to bake up You can get it with a customized salad or a choice of soup. Their prices aren’t bad at all.
EZ Pizza also does interesting combos such as their Mexican style pizza. This is not for the faint hearted. it’s mesquite chicken, hot cherry pepper bacon bits and onion. There’s also Buffalo chicken complete with, chicken fiery hot sauce and bleu cheese Of course there is the calm, classic Pizza Margherita which has fresh basil or the bruschetta which as fresh chopped onion and tomato on it.
If you’re in the Lodi, Hasbrouck Heights or Pequannock, New Jersey area, stop for a customized pizza at EZ Pizza. This is pizza to your liking. it’s also one of the best pies around!
Tuesday, December 1, 2009
The Season For Potato Pancakes
Winter is here with December first and that usually means hearty comfort food. I can think of no better one than potato pancakes. These seem to usher in the time of year when hot tasty treats are appreciated. These goodies can be eaten for lunch , dinner or even as a snack after a day of shopping or sledding. They're easy to make and even beginners can have success with them.
Almost every European country has a potato pancake recipe. In Ireland they're know as boxties in the Eastern European Jewish culture , they 're called latkes. German, Poles , Russians and Czechs also make them. They were part of my Swabian heritage growing up and there wa s nothing like the homemade kind serve with a side of chunky applesauce. These were called kartoffelpuffers. Nowadays people even make potato pancakes with sweet potatoes which have a sweeter, richer taste.
Potato pancakes are relatively easy to make. Regular potatoes will do just fine. Add one onion for flavor.usually three beaten eggs and flour. The mix is them spooned into a skilled with heated oil or butter in it and fried. For extra crispy pancakes, use only a small amount of the batter and flatten out. For thicker ones, ladle in heaping tablespoons of th e mixture. Fry on both sides. Potato pancakes are good with a side of both applesauce and sour cream. I usually like mine with just the sour cream along with a sprinkling of sea salt and fresh ground pepper.
This is the kind of weather that calls for hot treats like potato pancakes. Start December off with a dish of this well loved comfort food. They're perfect antidote for the hectic , crazy days ahead of us.
Almost every European country has a potato pancake recipe. In Ireland they're know as boxties in the Eastern European Jewish culture , they 're called latkes. German, Poles , Russians and Czechs also make them. They were part of my Swabian heritage growing up and there wa s nothing like the homemade kind serve with a side of chunky applesauce. These were called kartoffelpuffers. Nowadays people even make potato pancakes with sweet potatoes which have a sweeter, richer taste.
Potato pancakes are relatively easy to make. Regular potatoes will do just fine. Add one onion for flavor.usually three beaten eggs and flour. The mix is them spooned into a skilled with heated oil or butter in it and fried. For extra crispy pancakes, use only a small amount of the batter and flatten out. For thicker ones, ladle in heaping tablespoons of th e mixture. Fry on both sides. Potato pancakes are good with a side of both applesauce and sour cream. I usually like mine with just the sour cream along with a sprinkling of sea salt and fresh ground pepper.
This is the kind of weather that calls for hot treats like potato pancakes. Start December off with a dish of this well loved comfort food. They're perfect antidote for the hectic , crazy days ahead of us.
Monday, November 30, 2009
Quick Elegance Crepes
There’s nothing like the quick elegance of crepes. They’re the easiest to make out of all th sophisticated dishes. There’s no worry about them falling or over broiling. There’s no fear that you’ve; over cooked or over whipped them. They can be made a variety of ways for a variety of moods. They’re just great to serve - especially during this holiday season.
Crepes are as French as the French themselves. The name derives from the Latin word crispa meaning curled. Crepes started out as buckwheat pancakes in the northwest province of Brittany where they ‘re still made today with the original recipe. They’re traditionally served with cider . For main courses their known as galettes or galettes samasine. Nowadays, crepes can be found all over France and you can easily buy them off street vendors from Paris to Lyon, from Toulouse to Marseilles and Nice.
Crepes are more or less easy to make. Take a batter made from flour, eggs, milk and a pinch of salt and spread thinly over a well oiled or buttered (I prefer butter) frying pan fro just a few minutes. Using a spatula , delicately turn the crepe over and cook the other side. How you stuff them is up to you. I like mine with cooked spinach and a simple béchamel sauce. Another way is just with a sprinkle of lemon and granulated sugar Parisian style. .
Crepes may be a snap to make but they’re also the most elegant. You can serve them as a treat for yourself or for an holiday party. Either way they’re just a great touch to everyday eating.
Crepes are as French as the French themselves. The name derives from the Latin word crispa meaning curled. Crepes started out as buckwheat pancakes in the northwest province of Brittany where they ‘re still made today with the original recipe. They’re traditionally served with cider . For main courses their known as galettes or galettes samasine. Nowadays, crepes can be found all over France and you can easily buy them off street vendors from Paris to Lyon, from Toulouse to Marseilles and Nice.
Crepes are more or less easy to make. Take a batter made from flour, eggs, milk and a pinch of salt and spread thinly over a well oiled or buttered (I prefer butter) frying pan fro just a few minutes. Using a spatula , delicately turn the crepe over and cook the other side. How you stuff them is up to you. I like mine with cooked spinach and a simple béchamel sauce. Another way is just with a sprinkle of lemon and granulated sugar Parisian style. .
Crepes may be a snap to make but they’re also the most elegant. You can serve them as a treat for yourself or for an holiday party. Either way they’re just a great touch to everyday eating.
Saturday, November 28, 2009
Edam Good Cheese
The holidays bring those ubiquitous wine and cheese parties. The question is what makes a good cocktail hour cheese? It could be Brie but that can get too runny and messy at times. Any of the Italian cheeses can have a sharp bite which can almost ruin taste buds. The best bet is the mild Edam, a wonderful cheese that can be sliced or cubed. It is a perfect accompaniment for breads and crackers and is also good on its' own.
Edam cheese originated in Holland and probably started in the 14th Century. It was a good cheese for traveling and made its way to the New World during the era of exploration. I t sis still popular in the US, Canada and the Nordic counties. Edam is also liked because it's one of the lower calorie cheese , being made with skimmed milk. It's lower in calories than its' cousin the Gouda cheese.If you;re looking for it in your local cheese shop, look for wedge with the black wax rind around it as opposed to the usual red. Edam cheese has a mild, slightly nutty and salty flavor. It won't over power the foods that it is served with
How to serve Edam? I usually like mine of pretzel flats. These are a type of cracker that have a baked pretzel exterior. They work perfectly with the Edam's mild taste . I also like the cheese thinly cut on brown bread. It makes a wonderful sandwich at parties .It's also is light and doesn't leave that heavy feeling that some other cheeses leave.
This holiday season , think of serving Edam cheese with your white wines and champagnes. Its' the perfect partner , allowing other tastes to be spotlighted. Its' mild , nutty flavor is subtle and doesn't go harshly with the stronger flavors of the season.
Edam cheese originated in Holland and probably started in the 14th Century. It was a good cheese for traveling and made its way to the New World during the era of exploration. I t sis still popular in the US, Canada and the Nordic counties. Edam is also liked because it's one of the lower calorie cheese , being made with skimmed milk. It's lower in calories than its' cousin the Gouda cheese.If you;re looking for it in your local cheese shop, look for wedge with the black wax rind around it as opposed to the usual red. Edam cheese has a mild, slightly nutty and salty flavor. It won't over power the foods that it is served with
How to serve Edam? I usually like mine of pretzel flats. These are a type of cracker that have a baked pretzel exterior. They work perfectly with the Edam's mild taste . I also like the cheese thinly cut on brown bread. It makes a wonderful sandwich at parties .It's also is light and doesn't leave that heavy feeling that some other cheeses leave.
This holiday season , think of serving Edam cheese with your white wines and champagnes. Its' the perfect partner , allowing other tastes to be spotlighted. Its' mild , nutty flavor is subtle and doesn't go harshly with the stronger flavors of the season.
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