Yesterday I wrote about mashed and French fried potatoes in the vast array of tater dishes. There are so many of them that it deserves two days worth of writing. Today it's time for th e more "upscale dishes" such as scallopped or gratinee potatoes as well as soups. The first adds class and , flavor and character as a side to any roast while the second make a wonderful, elegant lunch or dinner staple.
Scalloped potatoes are an easy to fix dish but they add a very classy touch to any roast beef or pork dinner. The dish is also called gratinee or dauphinais because it originated in the Dauphin region of southwestern France . Using a mandolin, slice russet potatoes wafer thin and layer in a buttered casserole dish. Spread milk or cream on each layer and bake for forty minutes in a 325 degree oven. They can be baked alongside a roast.Variations can include a mix of grated Gruyere and breadcrumbs on the top or even breadcrumbs between the potato layers.
Potatoes also make wonderful soup especially vichyssoise. This is a simple yet classic potato soup not from France surprisingly, but from New York City. The man who invented it . Louis Diat named it after his hometown of Vichy France. It is a cold soup or potage glacee and made with leeks and pureed potatoes . For heartier fare during this cold weather stick with hot soup such as baked potato soup. This is popular even in diners. It's a simple soup full of pureed and chunks of the tuber. Usually there is bacon. cheddar cheese bits and chives added to to give it a "Loaded potato taste"
Making potatoes into scalloped or soup dishes is easy. Both are great ways of exploring the different sides of this versatile tuber.Try them to bring out the best tastes and textures of the potatoes.
Saturday, January 23, 2010
Friday, January 22, 2010
The Amazing Potato Part 1
Potatoes are one of the kitchen's most versatile ingredients. You can fry, bake, scallop mash, stuff , the list goes on and on. They're good accompany everything from chicken to fish to just on their own. They're also the easiest thing to make as well. Many potato dishes do not have overly complicated instructions so even a novice cook can prepare them without too much fuss and headache.
One of favorite potato dishes is mashed. The best way is taking Yukon Gold potatoes boiling with out their skins and then mashing with milk or cream and generous amounts of butter. Add some fresh ground seas salt and butter. If you want , for a richer dish, add some sour cream already and chives and a little more milk. Remember that leftover mashed potatoes can be made into patties and fried. Mold cold leftover mash into balls. Dip into beaten egg then roll in bread crumbs. Fry in a deep fryer with veggie oil These are great just eaten alone with some ketchup for extra flavor.
Everybody loves french fries and the homemade kind are always the best. Years ago I used to make th e Brazilian kind, sliced potato chip thin and fried until crispy. They were fried in garlic infused oil and had a lovely texture and flavor. For a more heartier fare use baking potatoes and slice into thick planks. You can roll them in onion and garlic powders before frying for a more flavorful fry. These are good accompanying burgers and steaks.
Tomorrow we'll explore the different ways of making potatoes into soups and other dishes, No matter how you cut , fry,bake or scallop them taters are wonderful. They are great anyway and in any form.
One of favorite potato dishes is mashed. The best way is taking Yukon Gold potatoes boiling with out their skins and then mashing with milk or cream and generous amounts of butter. Add some fresh ground seas salt and butter. If you want , for a richer dish, add some sour cream already and chives and a little more milk. Remember that leftover mashed potatoes can be made into patties and fried. Mold cold leftover mash into balls. Dip into beaten egg then roll in bread crumbs. Fry in a deep fryer with veggie oil These are great just eaten alone with some ketchup for extra flavor.
Everybody loves french fries and the homemade kind are always the best. Years ago I used to make th e Brazilian kind, sliced potato chip thin and fried until crispy. They were fried in garlic infused oil and had a lovely texture and flavor. For a more heartier fare use baking potatoes and slice into thick planks. You can roll them in onion and garlic powders before frying for a more flavorful fry. These are good accompanying burgers and steaks.
Tomorrow we'll explore the different ways of making potatoes into soups and other dishes, No matter how you cut , fry,bake or scallop them taters are wonderful. They are great anyway and in any form.
Thursday, January 21, 2010
A Serbian Delight The Balkan Burger
Serbian food isn't well known in th e States unless you're in a Serbian or Bosnian American neighborhood. Te thing is is that you're missing out on good food if you haven't tried it. Yesterdays' New York Times Dining section was all about some specialties of the former Yugoslav Republic. One was the pljeskavica, the Balkan version of a burger.
The article, again another one expertly written by Dining regular , Julia Moskin, tells about some interesting and tasty Balkan foods. The most famous , of course is the pljeskavica. This is a mammoth sized hamburger made with not only ground beef but also lamb and pork and served on a light , fluffy pita. It also has sparkling water along with chopped onions and paprika added to it to give it its' distinct flavor and body. Every Serb and Bosnian has a different spin on the recipe but it amounts to a great flavor . There are several different toppings that can be served with the hamburger. One is ajvar a red pepper and eggplant mix. Another topping is kajmak, a butter and cream cheese spread that's served a a dipping sauce with the pljeskavica.
The meat can also be rolled into sausage like shapes called cevapis. These are usually made with ground beef or pork, and then kneaded to make the meat hold together smoothly. They can also be extruded through a funnel. Afterwards they are grilled and served with white bread and pepper. The name derives from the Turkish kabob and they can also be found in Turkey as well as Macedonia and Romania..
Balkan food is one of Europe's best kept secrets . Take some time and uncover these phenomenal meat specialties of pljeskavica and cevapis . They are delicious and filling, a familiar form of ground beef or pork in an exotic new way.
The article, again another one expertly written by Dining regular , Julia Moskin, tells about some interesting and tasty Balkan foods. The most famous , of course is the pljeskavica. This is a mammoth sized hamburger made with not only ground beef but also lamb and pork and served on a light , fluffy pita. It also has sparkling water along with chopped onions and paprika added to it to give it its' distinct flavor and body. Every Serb and Bosnian has a different spin on the recipe but it amounts to a great flavor . There are several different toppings that can be served with the hamburger. One is ajvar a red pepper and eggplant mix. Another topping is kajmak, a butter and cream cheese spread that's served a a dipping sauce with the pljeskavica.
The meat can also be rolled into sausage like shapes called cevapis. These are usually made with ground beef or pork, and then kneaded to make the meat hold together smoothly. They can also be extruded through a funnel. Afterwards they are grilled and served with white bread and pepper. The name derives from the Turkish kabob and they can also be found in Turkey as well as Macedonia and Romania..
Balkan food is one of Europe's best kept secrets . Take some time and uncover these phenomenal meat specialties of pljeskavica and cevapis . They are delicious and filling, a familiar form of ground beef or pork in an exotic new way.
Wednesday, January 20, 2010
Meat Glazes Making Your Dinner Special
Glazing is one of the best things to happen to meats. It not only makes any roast look picture perfect it imparts a better taste to sometimes bland tasting meats. Glazes are one of the fanciest yet easiest techniques to do. The best thing is you can turn a potentially bland dinner into a gourmet offering just by a simple glaze.
Glazes are pretty simple to make. A standard one is taking the juice from any roast beef and then simmering it with five cups of beef stock. This will take up to three hours to reduce it to three quarters of a pot. The glaze will be ready when it is thick enough to cat the back of a spoon.Use a pastry brush to spread it on your roast. If you're glazing lamb or chicken you can add herbs to this to make it more flavorful as well. However remember to strain the glaze through cheesecloth . This enables the meat to have a very smooth clear looking coating and gets rids of the herbs..
Honey and red wine are also used for glazing. The first is primarily for hams to balance the meat's saltiness. The second is usually used with meat loafs to give this ordinary dish some oomph. Barbecue ribs are always glazed usually with a mix of prepared sauces along with ketchup and a dash of HP or Worcester sauce thrown in. Jame and marmalade can also be used for glazes, primarily if you're cooking pork, ham or duck.
If you want to rev up your roast . then add a glaze. It not only makes the dish look better but also gives it a better flavor. The best part is that glazing is easy and can be done anytime during the roasting process. It doesn't take much effort to create this wonderful finish.
Glazes are pretty simple to make. A standard one is taking the juice from any roast beef and then simmering it with five cups of beef stock. This will take up to three hours to reduce it to three quarters of a pot. The glaze will be ready when it is thick enough to cat the back of a spoon.Use a pastry brush to spread it on your roast. If you're glazing lamb or chicken you can add herbs to this to make it more flavorful as well. However remember to strain the glaze through cheesecloth . This enables the meat to have a very smooth clear looking coating and gets rids of the herbs..
Honey and red wine are also used for glazing. The first is primarily for hams to balance the meat's saltiness. The second is usually used with meat loafs to give this ordinary dish some oomph. Barbecue ribs are always glazed usually with a mix of prepared sauces along with ketchup and a dash of HP or Worcester sauce thrown in. Jame and marmalade can also be used for glazes, primarily if you're cooking pork, ham or duck.
If you want to rev up your roast . then add a glaze. It not only makes the dish look better but also gives it a better flavor. The best part is that glazing is easy and can be done anytime during the roasting process. It doesn't take much effort to create this wonderful finish.
Tuesday, January 19, 2010
A Slice Of French Luxury Brie Cheese
Nothing beats Brie cheese. It has the perfect mild , slightly fruity creamy taste. It's not strong or highly aromatic like other cheeses. It's good on crackers, even better on a thick crusty slice of baguette. Best of all nowadays it's not so much of a luxury . Many grocery stores have a variety of good imported and domestic Bries.
Brie originated from the Seine et Marne region of France, an area where both the rivers Seine and Marne meet. This is also the same region where Paris is located. Brie has been manufactured since the 8th Century and was known as the King's Cheese until the French Revolution. It was the Emperor Charlemagne's favorite along with being Louis XVI's favorite and last meal request. There are two varieties of brie sold. One is Brie di Meaux a straw yellow in coloring with a red spotted white mould coating. Other types are Brie de Melun and Brie de Montereau. American made Brie has to be made with pasteurized milk whether whole or skim. You can also find it coated with ground pepper, nuts,herbs and even mushrooms. There is even a hybrid Brie called Brie Bleu, the result of combining with bleu cheese.The cheese can be sold as whole wheel for parties or in wedges.
What to do with a good wedge of brie? Personally I would just have mine spread on slices of a crusty, chewy baguette washed down with real Breton cider. That to me is the ultimate meals. You can also serve in on cracker s or the more popular method, Brie en croute. This last is the cheese baked in a puff pastry and served warm. it makes for a good appetizer at a small party.
Brie is a wonderful cheese that every foodie should experience. Whether you try the real French or the American , it;s still is the most delicious taste on the planet. Buy some today along with a crusty baguette. some good red wine or Breton cider.
Brie originated from the Seine et Marne region of France, an area where both the rivers Seine and Marne meet. This is also the same region where Paris is located. Brie has been manufactured since the 8th Century and was known as the King's Cheese until the French Revolution. It was the Emperor Charlemagne's favorite along with being Louis XVI's favorite and last meal request. There are two varieties of brie sold. One is Brie di Meaux a straw yellow in coloring with a red spotted white mould coating. Other types are Brie de Melun and Brie de Montereau. American made Brie has to be made with pasteurized milk whether whole or skim. You can also find it coated with ground pepper, nuts,herbs and even mushrooms. There is even a hybrid Brie called Brie Bleu, the result of combining with bleu cheese.The cheese can be sold as whole wheel for parties or in wedges.
What to do with a good wedge of brie? Personally I would just have mine spread on slices of a crusty, chewy baguette washed down with real Breton cider. That to me is the ultimate meals. You can also serve in on cracker s or the more popular method, Brie en croute. This last is the cheese baked in a puff pastry and served warm. it makes for a good appetizer at a small party.
Brie is a wonderful cheese that every foodie should experience. Whether you try the real French or the American , it;s still is the most delicious taste on the planet. Buy some today along with a crusty baguette. some good red wine or Breton cider.
Monday, January 18, 2010
In The Spirit Of MLK Day
This is the American holiday of Martin Luther King Day, when we honor a great man of service and dedication as well as of passion. However his message was not just American , it was universal . We are all equal. We all are linked together. We have to look out for each other.
How can we foodies honor such a legacy? By donating to food banks to help our fellow brethren .There are so many people unemployed and desperate right now who need our help. If you can spare a couple of cans of veggies or packages of pasta , please do so. Help out at the banks too if you can. There are also soup kitchens everywhere that always need a helping hand. if you own a restaurant you may want to donate any extra food to them as well or open up your place solely for the homeless and unemployed.
Today also think about the Haitians who have almost no food and water much less anything else. This is the time to donate so that they can receive some sort of decent victuals. Your best bet is the Red Cross who will get food and supplies to Port Au Prince and other devastated areas.
Give up the little luxury of gourmet candy or sea salt and spend the money you would have spent on cans of food and donations. Instead of whipping up a batch of cookies fro yourself, make a few or organize a bake sale to help those in need. Remember we all share this planet. We all have to look out for each other.
How can we foodies honor such a legacy? By donating to food banks to help our fellow brethren .There are so many people unemployed and desperate right now who need our help. If you can spare a couple of cans of veggies or packages of pasta , please do so. Help out at the banks too if you can. There are also soup kitchens everywhere that always need a helping hand. if you own a restaurant you may want to donate any extra food to them as well or open up your place solely for the homeless and unemployed.
Today also think about the Haitians who have almost no food and water much less anything else. This is the time to donate so that they can receive some sort of decent victuals. Your best bet is the Red Cross who will get food and supplies to Port Au Prince and other devastated areas.
Give up the little luxury of gourmet candy or sea salt and spend the money you would have spent on cans of food and donations. Instead of whipping up a batch of cookies fro yourself, make a few or organize a bake sale to help those in need. Remember we all share this planet. We all have to look out for each other.
Saturday, January 16, 2010
A Tribute To Haiti -Its' Cuisine and Its' People
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.
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.
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