Haiti is an interesting combination of African, Arabic, Amerind and French culture. it combines the legumes of one continents with the meat s of another along with island spices to create a unique and varied palate. The tastes can range anywhere from lightly spiced to fiery. It's an interesting mix from an interesting culture.
Haitian cooking or Manje Kreyol is a form of Creole cooking similar to what you would find in Louisiana. In fact one influenced the other there are the same components - rice beans and different kinds of meat and seafood. One famous dish is du riz colée a pois , brown rice with kidney or pinto beans, this is glazed with marinade and topped off with a red snapper. Goat meat or kabrit is also popular on the island as well as beef. There is a hearty stew called bouillon made wit red peppers ,beef or goat as well as tomatoes and potatoes. It is chicken that is the backbone of Haitian diets. It;s usually boiled and then marinaded in a mix of lemon juice, black pepper and garlic.
The Haitians crave their sweets too .Sugar cane has been grown on this island for the last three centuries so it figures prominently in the diet. Some it;s sold on the streets where it can be eaten as a snack or as a sweet afterthought. The Haitian version of Italian ice or fresco is sold on the streets. this is shaved ice with syrup. They do make their own desserts such as banana fritters known as benets as well as sweet potato pie and sweet breads made with sweet potatoes, evaporate d milk and cinnamon,
Haitian cuisine is as varied and interesting as the Haitians themselves. it;s an interesting mix of native spices and vegetables mixed with French and African cooking techniques.It is strong and long lasting as the people who make it.
Please remember the Haitians in their time of need. Donate to the Red The need it desperately and ASAP.
Saturday, January 16, 2010
Friday, January 15, 2010
Take Home Homemade Goodness
I've noticed a phenomenon in recent months in my local supermarket. There seems to be a glut of plastic containers not unlike what your mom or any other relative gives you when you've had dinner over at their house. Except these have Marie Callender or Stouffer's labels on them. What they are are dinners or sides in a microwavable , reusable container,
I guess putting food in these containers give s them a homey feel .Yet in the end they're just like a TV dinner or even takeout.I'm sure they taste good but they still processed food. There is a big variety from steak tips and rice to meatloaf and gravy. There are even pasta selections that can be downright fancy. These are not badly priced and I can see a lot of single twenty and thirty somethings stocking up on these. After all these meals are probably the closest to homemade that they'll eat.
To be honest if you have the time you can make these dinners yourself on a Saturday or Sunday night.It's a no brainer to prepare a big pot of pasta or a meat loaf or anything else and freeze it into microwavable containers. This way, you're cutting on down on the amount of sodium added as well as nixing the preservatives. Your creationswill have a somewhat fresher taste than the store bought variety. A good thing is you can do this after large holidays meals and still enjoy the taste a month after.
Ready to eat meals are fine if you re in a hurry and don't have the time to make and freeze your own. They're quick and easy , along with being the closest to a fresh from the stove or oven taste.If you can't make your own, then go this route.
I guess putting food in these containers give s them a homey feel .Yet in the end they're just like a TV dinner or even takeout.I'm sure they taste good but they still processed food. There is a big variety from steak tips and rice to meatloaf and gravy. There are even pasta selections that can be downright fancy. These are not badly priced and I can see a lot of single twenty and thirty somethings stocking up on these. After all these meals are probably the closest to homemade that they'll eat.
To be honest if you have the time you can make these dinners yourself on a Saturday or Sunday night.It's a no brainer to prepare a big pot of pasta or a meat loaf or anything else and freeze it into microwavable containers. This way, you're cutting on down on the amount of sodium added as well as nixing the preservatives. Your creationswill have a somewhat fresher taste than the store bought variety. A good thing is you can do this after large holidays meals and still enjoy the taste a month after.
Ready to eat meals are fine if you re in a hurry and don't have the time to make and freeze your own. They're quick and easy , along with being the closest to a fresh from the stove or oven taste.If you can't make your own, then go this route.
Thursday, January 14, 2010
Perking Up Chicken Breasts
tYesterday's New York Times Dining Section honed in on an old kitchen standby - chicken breasts. These have been one of the staples of both home and restaurant cooking for more than a century. Unfortunately the desire for them has waned due to the fact that chickens are pumped with hormones and other additives thus creating a bigger but tasteless breast meat. That's all going to change.
The article, expertly written by the Dining' regular Melissa Clark tells of her hatred of this meat and why she didn't want to deal with them. She writes of them being too dry and flavorless. However thanks to the help of some chefs she manages to create some tasty dishes. She puts an Asian spin on them with a garlic chili ginger sauce. Of course the breasts are cooked in a chicken broth first which renders them better tasting . other ingredients such as soy sauce - always good bet - and brown sugar are also added. Like Goldilocks looking for that just right blend, Ms., Clark then does a variation of a Spanish style stuffed and crisped chicken breast .the stuffing calls forr ham and cheese, - wonderful but then she adds sauerkraut, I'm not a fan of this so this wouldn't appeal to me.
I'm a big believer that chicken breasts are at their best when grilled. Drizzle olive oil and just season with salt and pepper and to me they're fine.If you want a more tender meat then marinade them in a mix of olive oil and lemon juice for a n hour before cooking. This way they'll absorb the flavor while the citric acid breaks down the meat.
Chicken breasts should aways be a kitchen standard. Maybe they have changed in texture and taste over the years but that doesn't mean to abandon them. There are several ways t bring them back tot heir former glory. It's just a question of how to do it.
The article, expertly written by the Dining' regular Melissa Clark tells of her hatred of this meat and why she didn't want to deal with them. She writes of them being too dry and flavorless. However thanks to the help of some chefs she manages to create some tasty dishes. She puts an Asian spin on them with a garlic chili ginger sauce. Of course the breasts are cooked in a chicken broth first which renders them better tasting . other ingredients such as soy sauce - always good bet - and brown sugar are also added. Like Goldilocks looking for that just right blend, Ms., Clark then does a variation of a Spanish style stuffed and crisped chicken breast .the stuffing calls forr ham and cheese, - wonderful but then she adds sauerkraut, I'm not a fan of this so this wouldn't appeal to me.
I'm a big believer that chicken breasts are at their best when grilled. Drizzle olive oil and just season with salt and pepper and to me they're fine.If you want a more tender meat then marinade them in a mix of olive oil and lemon juice for a n hour before cooking. This way they'll absorb the flavor while the citric acid breaks down the meat.
Chicken breasts should aways be a kitchen standard. Maybe they have changed in texture and taste over the years but that doesn't mean to abandon them. There are several ways t bring them back tot heir former glory. It's just a question of how to do it.
Wednesday, January 13, 2010
Sick Day Food
Every year around this time I write about food s for a sick day. I know it becomes tedious but ther'es a reason I write an entry like this. I'm a magnet for all sorts of germs and right now I'm fighting off the double whammy of a cold and a virus. The problem for me is what to eat without upsetting the apple cart (pardon the bad analogy). The thing is I'm probably not the only one with the question of what to eat when you' re sick.
Soup is always good. It calms a restless stomach and it;s easy to make. , especially the homemade kind. I always have to boxes of bouillon on hand for my family's recipe of pompeist. it;s Piedmonte version of chicken soup - a cure all for anything. That's made for any illness .it has gotten me through a lot of colds and viruses over the years. It'sa simple recipe of making chicken or vegetable broth. adding beaten eggs and then bread crumbs. Another good soup is pastina. You can make pastina soup thick or thin . It's better when there it's thick though, it's hardier and more nutritious.
Another problem is snacking. Of course no one wants to have guacamole dip after a bout of a nasty stomach flu (ewww, looks like soemthing you just got rid of anyway) however if you're hungry nibble. Thin pretzels or dry Saltines are fine. They're not greasy and satisfy your need for crunch. Have these with Coke or ginger ale . These last are perfect for helping sooth a stomach irritated by the ravages of a virus. A sweet snack is any Social tea or Lorna Doone cookie. Stick with plain bland, short breads and some hot lightly sweetened tea.Don't munch or fruit or ice cream until you feel your stomach is up to it. Wait a few days before heading back to old favorites.
The best bet for any cold, flu or virus is eat light but nutritiously . You'll still receive your daily dose of vitamins and minerals but in a lighter form.these will help you fight whatever nasty bug you;re battling and also keep you satisfied.
Soup is always good. It calms a restless stomach and it;s easy to make. , especially the homemade kind. I always have to boxes of bouillon on hand for my family's recipe of pompeist. it;s Piedmonte version of chicken soup - a cure all for anything. That's made for any illness .it has gotten me through a lot of colds and viruses over the years. It'sa simple recipe of making chicken or vegetable broth. adding beaten eggs and then bread crumbs. Another good soup is pastina. You can make pastina soup thick or thin . It's better when there it's thick though, it's hardier and more nutritious.
Another problem is snacking. Of course no one wants to have guacamole dip after a bout of a nasty stomach flu (ewww, looks like soemthing you just got rid of anyway) however if you're hungry nibble. Thin pretzels or dry Saltines are fine. They're not greasy and satisfy your need for crunch. Have these with Coke or ginger ale . These last are perfect for helping sooth a stomach irritated by the ravages of a virus. A sweet snack is any Social tea or Lorna Doone cookie. Stick with plain bland, short breads and some hot lightly sweetened tea.Don't munch or fruit or ice cream until you feel your stomach is up to it. Wait a few days before heading back to old favorites.
The best bet for any cold, flu or virus is eat light but nutritiously . You'll still receive your daily dose of vitamins and minerals but in a lighter form.these will help you fight whatever nasty bug you;re battling and also keep you satisfied.
Tuesday, January 12, 2010
Cold Snap Equals High Prices
We;'re nto the onyl ones freezing during this rare cold snap. Our fruits and veggies across the country are doing the snme. Entire harvests are being detroyed thansk to a weeklong bout of chill air and below normal temps. I dont; know what you cna blame it on. GLobal warming? The Myan calendar? Whatever the cause this cold snapit's hitting our local grocery's produce section big time.
FLorida is feeling it the most. Tons of oranges look like hanging popsicles thansk to frost and ice on the trees. This damages the entire fruit and th eonyl thing it;s good for is just juice. Thsi means that any salvaged citrus will be high in price and basically unaffordable to many. The same goes for grapefruit. There is the chance of importing them from South America but the cost will be high. Florida's winter strawberry crop is also suffering . Any decent berries will be coming either form California or South America. Again this could mean that their cost is going to be sky high.
What does this mean for fruit lovers or those wanting a healthier diet? Keep buying fruit but cut down on the quantity. Right now treat oranges and grapefruit like like expensive candy. Cash in on any sales local markets have and look for coupons with good discounts. Fruitwise we're at a disadvange because othe r fruit is also dear and it's hard to find a reasonable replacement. it; snto lie summer where we can jus t hea d off to any farm to get strawberries and peaches. Make the most of your fruit. Don't let it rot or get moldy. It's too darned expensive to waste.
The codl nspa not only affected people.it affected our valuble crops. Luckily the temps will be getting higher and hopefully no more damage canbe done. otherwise we'll be treatng Florida oranges liek caviar - a rare luxury and treat.
FLorida is feeling it the most. Tons of oranges look like hanging popsicles thansk to frost and ice on the trees. This damages the entire fruit and th eonyl thing it;s good for is just juice. Thsi means that any salvaged citrus will be high in price and basically unaffordable to many. The same goes for grapefruit. There is the chance of importing them from South America but the cost will be high. Florida's winter strawberry crop is also suffering . Any decent berries will be coming either form California or South America. Again this could mean that their cost is going to be sky high.
What does this mean for fruit lovers or those wanting a healthier diet? Keep buying fruit but cut down on the quantity. Right now treat oranges and grapefruit like like expensive candy. Cash in on any sales local markets have and look for coupons with good discounts. Fruitwise we're at a disadvange because othe r fruit is also dear and it's hard to find a reasonable replacement. it; snto lie summer where we can jus t hea d off to any farm to get strawberries and peaches. Make the most of your fruit. Don't let it rot or get moldy. It's too darned expensive to waste.
The codl nspa not only affected people.it affected our valuble crops. Luckily the temps will be getting higher and hopefully no more damage canbe done. otherwise we'll be treatng Florida oranges liek caviar - a rare luxury and treat.
Monday, January 11, 2010
Sausage Variations
Sausage is versatile food product. You can eat it on the summer right off the grill or have it for breakfast on cold winter days. It's also flavorful with its' variety of meats and spices. If truth be told you can have every variety of sausage there is every day for a week and have any particular one twice.It's also easy to cook as well - a plus for beginners.
It's one of our oldest prepared meats having being made as early as 2,500 years ago. The name comes from the Middle English word sausige meaning salt. It was one of the first cured meats however it also included the precursors of our modern day cold cuts. Sausage was first mention in a Greek play of the same name and was also popular with Romans on feast days (so much so that the early church banned it) Smoked sausage was developed in Northern Europe to keep the meat good throughout the year while the Mediterranean countries developed dried or air cured sausage. As the international spice trade began and grew , spices were added to the meats to make them more delicious. Soon towns such as Bologna , Lyons and Berlin were lending their names to their famous creations. English towns and counties such as Berkshire, Wiltshire, Lincolnshire, and Cumberland also flourished in sausage making and their sausage.became known throughout the British Isles.
Nowadays there are several varieties of sausage. They're mostly made from ground pork however you can buy ones stuffed with chicken turkey and beef. Asians make and sell a seafood one in their outdoor stands. Sausages are often spiced usually with nutmeg, all spice or sage. Italian ones use fennel and garlic for a heartier , more robust flavor. Some have ginger as well and chili pepper for some kick and bite. If you're making your own you can have fun with spicing and try different combos.if you're making breakfast sausages stick with a light hand and maybe fresh ground pepper . However if you're making a heartier one then try out some dried onions , dill and garlic for a tastier type.
Sausages are a wonderful addition Io any meal. You can serve them with an omelet for breakfast or as a sandwich with peppers for lunch or for dinner. They're great in a hearty stew for winter or perfect for a barbecue grill in mid summer. Sausages are truly a versatile food.
It's one of our oldest prepared meats having being made as early as 2,500 years ago. The name comes from the Middle English word sausige meaning salt. It was one of the first cured meats however it also included the precursors of our modern day cold cuts. Sausage was first mention in a Greek play of the same name and was also popular with Romans on feast days (so much so that the early church banned it) Smoked sausage was developed in Northern Europe to keep the meat good throughout the year while the Mediterranean countries developed dried or air cured sausage. As the international spice trade began and grew , spices were added to the meats to make them more delicious. Soon towns such as Bologna , Lyons and Berlin were lending their names to their famous creations. English towns and counties such as Berkshire, Wiltshire, Lincolnshire, and Cumberland also flourished in sausage making and their sausage.became known throughout the British Isles.
Nowadays there are several varieties of sausage. They're mostly made from ground pork however you can buy ones stuffed with chicken turkey and beef. Asians make and sell a seafood one in their outdoor stands. Sausages are often spiced usually with nutmeg, all spice or sage. Italian ones use fennel and garlic for a heartier , more robust flavor. Some have ginger as well and chili pepper for some kick and bite. If you're making your own you can have fun with spicing and try different combos.if you're making breakfast sausages stick with a light hand and maybe fresh ground pepper . However if you're making a heartier one then try out some dried onions , dill and garlic for a tastier type.
Sausages are a wonderful addition Io any meal. You can serve them with an omelet for breakfast or as a sandwich with peppers for lunch or for dinner. They're great in a hearty stew for winter or perfect for a barbecue grill in mid summer. Sausages are truly a versatile food.
Saturday, January 9, 2010
Fondue Wintery Cheesy Goodness
Fondue is making a comeback and in a big way. This Sixties staple is being served throughout the US and there are even fondue restaurants randomly popping up allover New York and New Jersey., Fondue is a great for celebrating winter and enjoying a fun cozy dinner with family and friends. Cheese fondue is great and requires very little ingredients and cooking skill. It's also a good way to use up leftover wine and cheese.
The dish started in Switzerland in the 18th Century when the Swiss needed to get rid of the hardened cheeses. the dish was invented int he Swiss Canton of Neuchatel when the locals melted cheese and wine together. the name however is from the French fondre meaning to melt. However fondue can refer to anything that can be melted , dunked or dipped into a small Emmanthaler cheese mixed over a small sterno and the minced garlic is added in. the traditional dipping choice is chunks of stale French or Swiss bread but you can add apples or potatoes for more flavor.
Fondue is one of the easiest party and dinner dishes to make. Modern recipes call the same basic ingredients , that reall Swiss fondues have however cornstarch or flour is added for body along with dry mustard and nutmeg for some spiciness. Sometimes kirchwasser or cherry liqueur is added to give the fondue it's slightly tart taste. Also you can use Swiss cheese however this can be very gummy. Stick with a good Gruyere or Emmenthaler. Luckily with fondue there are no leftovers so you won't have to worry about storing it.
During these chilly nights make a comforting fondue for you and your family.It's perfect chill chaser and a great way to get together for some fun and conversation. Everyone will enjoy this tasty , rewarding treat from the Swiss Alps!
The dish started in Switzerland in the 18th Century when the Swiss needed to get rid of the hardened cheeses. the dish was invented int he Swiss Canton of Neuchatel when the locals melted cheese and wine together. the name however is from the French fondre meaning to melt. However fondue can refer to anything that can be melted , dunked or dipped into a small Emmanthaler cheese mixed over a small sterno and the minced garlic is added in. the traditional dipping choice is chunks of stale French or Swiss bread but you can add apples or potatoes for more flavor.
Fondue is one of the easiest party and dinner dishes to make. Modern recipes call the same basic ingredients , that reall Swiss fondues have however cornstarch or flour is added for body along with dry mustard and nutmeg for some spiciness. Sometimes kirchwasser or cherry liqueur is added to give the fondue it's slightly tart taste. Also you can use Swiss cheese however this can be very gummy. Stick with a good Gruyere or Emmenthaler. Luckily with fondue there are no leftovers so you won't have to worry about storing it.
During these chilly nights make a comforting fondue for you and your family.It's perfect chill chaser and a great way to get together for some fun and conversation. Everyone will enjoy this tasty , rewarding treat from the Swiss Alps!
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