Condensed milk has always received a bad rap. Foodies with attitude have shunned it for a long time yet condensed milk and its' cousin , evaporated. have been much beloved ingredients in South American and Southeastern Asian cooking. It was recently glorified in one of the better articles in Wednesday's' New York Times Dining section .
The piece written by regular writer, Julia Moskin, gives a pretty good explanation of condensed milk's history and uses. It was on e of the world's early processed foods having been invented by Gail Borden in 1856. Condensed milk was also one of the first processed foods sent to war with Borden supplying the Union Army. Since then it has been embraced by other continents, being made into a coconut fudge in Brazil and a main ingredient in Vietnamese tea. The Taiwanese love to cook with it as well,, using it as a vital part of many dishes.
Americans have a snobby altitude when to comes to condensed milk yet with it, home candy makers can make the best fudge ever. Cook fudge with regular milk and you'll wind up with sugar crystals. Condensed milk doesn't allow for this. Instead you'll get a rich creamy texture similar what's\; found in fudge stores. Also condensed milk one of the main ingredients in Key Lime Pie that keeps the texture silky and smooth.
Don't discount condensed milk. This is a wonderful ingredient , especially for bakers and candy makers It gives a richness and creaminess to dishes and treats. Consider it in a new light. treat as you would any gourmet ingredient - with respect and fascination.
Friday, March 5, 2010
Thursday, March 4, 2010
Bad Times Yesterday;s Dinign Section
I don't usually criticize the Times Dining section however yesterday's was offensive .It was a big (3/4 of the page) picture of a fuzzy white bunny The cute little bugger was raised on a farm meant to be slaughtered.I don t have a problem with meat. I have a problem with the way it's presented pre-slaughtered. I just found the entire article not in good taste along with the accompanying pictures.
Again don't get me wrong Even though I a animal rights I do occasionally sneak some seafood beef chicken or turkey into my diet, i understand that animal protein is essential to any diet.However I feel that the Dining section and the writer, regular Kim Severson, could have edited the article in such a way that it wasn't disturbing to animal lovers and any kids who might happen up this section. Turn to the continuation and there are more pictures of a skinned rabbit with still furry legs. Any cat owner looking at this will feel a shiver because the body looks awfully like a skinned cat. These pictures and the many descriptions on how to kill the animals were , let's face it, haunting.
The editors should have stuck with with photos of the prepared dishes or the meat already cut up into sections. Perhaps a better shot would have been one of the interviewed chefs cooking up the meat or serving it to guests. There were one or two of these pictures which were thankfully not alarming. To be honest both writer and editors should have had more sensitivity. Hopefully this is a lesson for future articles dealing with animals that can be either considered pets or sadly enough dinner.
Bad Times. All I can say is if you feel the way I did upon seeing this article then write the Dining Section. It may sway the sections editors to think twice about another article of this kind. I know I would if I received scores of angry missives about this subject
Again don't get me wrong Even though I a animal rights I do occasionally sneak some seafood beef chicken or turkey into my diet, i understand that animal protein is essential to any diet.However I feel that the Dining section and the writer, regular Kim Severson, could have edited the article in such a way that it wasn't disturbing to animal lovers and any kids who might happen up this section. Turn to the continuation and there are more pictures of a skinned rabbit with still furry legs. Any cat owner looking at this will feel a shiver because the body looks awfully like a skinned cat. These pictures and the many descriptions on how to kill the animals were , let's face it, haunting.
The editors should have stuck with with photos of the prepared dishes or the meat already cut up into sections. Perhaps a better shot would have been one of the interviewed chefs cooking up the meat or serving it to guests. There were one or two of these pictures which were thankfully not alarming. To be honest both writer and editors should have had more sensitivity. Hopefully this is a lesson for future articles dealing with animals that can be either considered pets or sadly enough dinner.
Bad Times. All I can say is if you feel the way I did upon seeing this article then write the Dining Section. It may sway the sections editors to think twice about another article of this kind. I know I would if I received scores of angry missives about this subject
Wednesday, March 3, 2010
Shower Time
March usually means showers. No, not the kind that you need an umbrella and boots for (although this is the month for sleet and snow yet)it time for all those future May and June brides to have their traditional gift giving bonanza. Most are easy to shop for. There’s’ a list and registration. However there are still some difficulties when picking out what’s right.
A shower gift could mean anything from cooking lessons to a spice rack. The thing is what to give. Do you follow what’s’ on the couple’s list or do you veer off and get what you line - not what they want? If you r a close friend or relative, then stick to the registry. However if it’s an office mate or a boyfriend’s cousin then get something cheaper. Also your budget has to come into play. Don’t buy a Le Creuset set of pans for six hundred bucks when you need that money for yourself. Settle for something much less expensive. Even visit your local dollar store if you have to. This last has some really nice towels , dishes, cutlery and plates. You can create a really nice and extensive gift for only fifty dollars.
Gift cards are also making a big splash at showers too. Since many couples are set up in their own households already, they may just be happy with a few fifty or one hundred dollar cards. Buy them at these at bride’s or groom’s favorite stores like Target, Wal-Mart or even their local supermarket. They can spend the cards on everything from practical items such as cleaning products or food basics. They may need decide to hold off and even put the cards towards a more extravagant purchase such as a new stove or more expensive cuts of meat for their first housewarming party.
Yes, March is the start of the bridal shower season. it’s time to look over registries and see what may catch your ey asa good gift. it’s also the time to stock up on gift cards too because they are desirable as well.Just be prepared for all the showers you’ll be splashing through.
A shower gift could mean anything from cooking lessons to a spice rack. The thing is what to give. Do you follow what’s’ on the couple’s list or do you veer off and get what you line - not what they want? If you r a close friend or relative, then stick to the registry. However if it’s an office mate or a boyfriend’s cousin then get something cheaper. Also your budget has to come into play. Don’t buy a Le Creuset set of pans for six hundred bucks when you need that money for yourself. Settle for something much less expensive. Even visit your local dollar store if you have to. This last has some really nice towels , dishes, cutlery and plates. You can create a really nice and extensive gift for only fifty dollars.
Gift cards are also making a big splash at showers too. Since many couples are set up in their own households already, they may just be happy with a few fifty or one hundred dollar cards. Buy them at these at bride’s or groom’s favorite stores like Target, Wal-Mart or even their local supermarket. They can spend the cards on everything from practical items such as cleaning products or food basics. They may need decide to hold off and even put the cards towards a more extravagant purchase such as a new stove or more expensive cuts of meat for their first housewarming party.
Yes, March is the start of the bridal shower season. it’s time to look over registries and see what may catch your ey asa good gift. it’s also the time to stock up on gift cards too because they are desirable as well.Just be prepared for all the showers you’ll be splashing through.
Tuesday, March 2, 2010
Bun Times Ahead
Buns are fun. They're always a treat whether they're plain , infused with cinnamon and raisins or spiced. They're a great mid morning snack or even a quick way to start the morning. They have more oomph than plain rolls and go better with coffee or tea. Buns are the perfect sweet when you;re craving some kind of pastry.
Buns have been around since medieval times in the form of hot crossed ones. These were spiced and fille d with raisins, However the Anglo Saxons ate them as a sacrifice to the moon goddess Eostre, where our Easter comes from. The cross symbolizes the four quarters of the moon. Later the newly minted English Protestants declared them too Papist tried to ban them. That didn't work and England's wise Elizabeth I relegated bun making to only Christmas and Easter. The 18th Century brought two new forms of bun,. the Sally Lund and the Bath. the first was created by French Huguenot. Solange or Sollie Lyuon.These were a spin of the mancette a type of dinner roll eaten only by the rich. Sally Lunn had nutmeg, rosewater and cinnamon in them. The bath bun created by Dr. William Oliver in the spa town of Bath, England These were a rich yeast dough wrapped around a lump of sugar. it had more crushed sugar on the top and was chock full of raisin sultanas and citron peel.
Nowadays buns are even richer. The chain Cinnabon offers them liberally laced with Madagascar cinnamon and topped with a mega rich cream cheese icing. Local bakeries around the Philly and South Jersey area offer sticky buns. This is again another rich treat more like a gooey cake than a bun. It's made in the same roll around way as the Cinnabon but his also laced and sprinkled with chopped pecans. Again all of these are to be eaten with a knife and fork and usually constitute a dinner as opposed to a snack. However grocery stores in the New York metro area and some bakeries sell traditional buns and these are good split open and slathered with butter.
Buns are a fun treat no matter what time of day. They are great for mid morning and mid afternoon breaks. They're good at breakfast when you're reading the paper or at the mall when you're tired of shopping. Treat yourself to one today.
Buns have been around since medieval times in the form of hot crossed ones. These were spiced and fille d with raisins, However the Anglo Saxons ate them as a sacrifice to the moon goddess Eostre, where our Easter comes from. The cross symbolizes the four quarters of the moon. Later the newly minted English Protestants declared them too Papist tried to ban them. That didn't work and England's wise Elizabeth I relegated bun making to only Christmas and Easter. The 18th Century brought two new forms of bun,. the Sally Lund and the Bath. the first was created by French Huguenot. Solange or Sollie Lyuon.These were a spin of the mancette a type of dinner roll eaten only by the rich. Sally Lunn had nutmeg, rosewater and cinnamon in them. The bath bun created by Dr. William Oliver in the spa town of Bath, England These were a rich yeast dough wrapped around a lump of sugar. it had more crushed sugar on the top and was chock full of raisin sultanas and citron peel.
Nowadays buns are even richer. The chain Cinnabon offers them liberally laced with Madagascar cinnamon and topped with a mega rich cream cheese icing. Local bakeries around the Philly and South Jersey area offer sticky buns. This is again another rich treat more like a gooey cake than a bun. It's made in the same roll around way as the Cinnabon but his also laced and sprinkled with chopped pecans. Again all of these are to be eaten with a knife and fork and usually constitute a dinner as opposed to a snack. However grocery stores in the New York metro area and some bakeries sell traditional buns and these are good split open and slathered with butter.
Buns are a fun treat no matter what time of day. They are great for mid morning and mid afternoon breaks. They're good at breakfast when you're reading the paper or at the mall when you're tired of shopping. Treat yourself to one today.
Monday, March 1, 2010
March Winds Bring Hearty Meals
Just because Spring is right around the corner doesn’t’ mean that it’s time to go over to lighter fare. The month can still get blustery and cold. There will still be a blizzard or two up Old Man Winter‘s sleeve. This means that it’s OK to serve a hot and hearty meal for dinner or even for lunch.
This is the month for St Paddy’s Day and that usually means a rich and satisfying lamb stew. There are plenty of different recipes out there to try. Some require the traditional mutton and vegetables however you can add parsley dumplings or serve over polenta for a twist. Cassoulet, a cold weather favorite in France, is also a good March meal. This is a savory blend of sausage, duck and beans mixed in with spices and cooked sort of like a stew. It’s salvation after a day of chilling temps and sleet.
If course nothing beat s that ultimate comfort food -casserole. You can add a variety of ingredients from the staple s of beef. chicken and potatoes to beer and tuna. There’s nothing like a simple yet creamy slice of one, accompanied by a bright salad and some warmed dinner rolls. Unlike cassoulet, casseroles are pretty easy to whip up and enjoyed by almost everyone. You can vary the ingredients by making the meat ones for week days and if you ’re observing Lent vegetarian and tuna casseroles. Try a breakfast one for a weekend brunch with friends and family.
March has definitely comes in like a lion. To bear its‘ roars and snarls treat yourself to warm , hearty dinners. They’ll get you through the rough first days You’ll feel as content as a cat by the fire.
This is the month for St Paddy’s Day and that usually means a rich and satisfying lamb stew. There are plenty of different recipes out there to try. Some require the traditional mutton and vegetables however you can add parsley dumplings or serve over polenta for a twist. Cassoulet, a cold weather favorite in France, is also a good March meal. This is a savory blend of sausage, duck and beans mixed in with spices and cooked sort of like a stew. It’s salvation after a day of chilling temps and sleet.
If course nothing beat s that ultimate comfort food -casserole. You can add a variety of ingredients from the staple s of beef. chicken and potatoes to beer and tuna. There’s nothing like a simple yet creamy slice of one, accompanied by a bright salad and some warmed dinner rolls. Unlike cassoulet, casseroles are pretty easy to whip up and enjoyed by almost everyone. You can vary the ingredients by making the meat ones for week days and if you ’re observing Lent vegetarian and tuna casseroles. Try a breakfast one for a weekend brunch with friends and family.
March has definitely comes in like a lion. To bear its‘ roars and snarls treat yourself to warm , hearty dinners. They’ll get you through the rough first days You’ll feel as content as a cat by the fire.
Saturday, February 27, 2010
That Other Day Lewis
Mention the last name Day-Lewis and it'll conjure up pictures of the great actor Daniel. However there is also a great cook with the same last name, his sister Tamasin. Tamasin Day Lewis is one fo the three top chefs in England(the others being Jamie Oliver and Nigella Lawson). She 's already big time in Britain. Day Lewis soon be as much of a celebrity as her brother is here in the States.
Day-Lewis started off as an actor however went over to her love , cooking. She, like Oliver and Lawson. believe that people should eat fresh cooked meals with fresh ingredients. Day Lewis does not like or use preservatives in her cooking and forget about takeout. That's an absolute taboo in her book. It seems like she firmly believe in healthy living and locavore dining. This philosophy is reflected in her recipes whether it's her roasted beet soup or her saffron chicken (this last looks intriguing).
As any Day Lewis (her father was the poet laureate of England , Cecil Day Lewis) she has a large body of work. She has eleven cook books under her belt, with the last. Singing For Supper published in Britain last October and now will be available here in the States. She also includes her Irish heritage (the Day-Lewises are from Laois County in western Ireland.)along with country style recipes. If you can't get her books then see her videos on the Food Channel UK site.
Mention the name Day Lewis and people will associate it quality. However to film buffs it means the great actor , Daniel, to foodies around the world it means Tamasin and her practical and healthy approach to cooking. She is the star of the family with her inspirational attitude and recipes.
x
Day-Lewis started off as an actor however went over to her love , cooking. She, like Oliver and Lawson. believe that people should eat fresh cooked meals with fresh ingredients. Day Lewis does not like or use preservatives in her cooking and forget about takeout. That's an absolute taboo in her book. It seems like she firmly believe in healthy living and locavore dining. This philosophy is reflected in her recipes whether it's her roasted beet soup or her saffron chicken (this last looks intriguing).
As any Day Lewis (her father was the poet laureate of England , Cecil Day Lewis) she has a large body of work. She has eleven cook books under her belt, with the last. Singing For Supper published in Britain last October and now will be available here in the States. She also includes her Irish heritage (the Day-Lewises are from Laois County in western Ireland.)along with country style recipes. If you can't get her books then see her videos on the Food Channel UK site.
Mention the name Day Lewis and people will associate it quality. However to film buffs it means the great actor , Daniel, to foodies around the world it means Tamasin and her practical and healthy approach to cooking. She is the star of the family with her inspirational attitude and recipes.
x
Friday, February 26, 2010
Acai The Miracle Fruit
Acai is everywhere these days. You can find it in face creams and serums ; in shampoos and conditioners. However this berry is also go for your interior as well as your ex. More and more people , especially foodies, realize this as the fruit gains in North American popularity
There was an excellent article in Wednesday's Times Dining section(kudos to this section because they're really packing it with interesting and well written articles) Seth Kugel, a regular contributor to this section has researched about the fruit and what it can do . Acai has many properties namely it retards the aging process and is a fat super burner. The acai berry , like its' cousins the cranberry and blueberry is chock full of antioxidants and flavaoids . These help the body fight off damaging free radicals. The Brazilians have been eating them for a long time. Acai is usually a side dish and , instead of being an energy booster, it actually makes those who eat it sleepy. Still the extract is being added t power drinks across al of the US and it;s unlikely that you won't find some kind of power water or juice without it. It's been imported since 2000 and is definitely helping the Brazilian economy. The people living in the acai regions now can afford electricity, better food and better housing thanks to the berry's popularity.
What does acai taste like? Unlike its' cousins, it doesn't come in varying degrees of tartness and sweetness.I t is a bitter taste however most Brazilians like it that way. I guess the taste would be comparable to baker's chocolate or 80 percent dark, cacao; rich but with almost a sour aftertaste. Once the berry hits the states it's sweetened and mixed with other flavors like mango or blueberry to make it more palatable.
Acai berries are gaining in popularity. Yes, they are good for your skin and hair but they're even better for your your health. Try to incorporate them in your every day diet. They will give you a lift while protecting your body. Plus you'll look good, thanks to these healthy Brazilian treats.
There was an excellent article in Wednesday's Times Dining section(kudos to this section because they're really packing it with interesting and well written articles) Seth Kugel, a regular contributor to this section has researched about the fruit and what it can do . Acai has many properties namely it retards the aging process and is a fat super burner. The acai berry , like its' cousins the cranberry and blueberry is chock full of antioxidants and flavaoids . These help the body fight off damaging free radicals. The Brazilians have been eating them for a long time. Acai is usually a side dish and , instead of being an energy booster, it actually makes those who eat it sleepy. Still the extract is being added t power drinks across al of the US and it;s unlikely that you won't find some kind of power water or juice without it. It's been imported since 2000 and is definitely helping the Brazilian economy. The people living in the acai regions now can afford electricity, better food and better housing thanks to the berry's popularity.
What does acai taste like? Unlike its' cousins, it doesn't come in varying degrees of tartness and sweetness.I t is a bitter taste however most Brazilians like it that way. I guess the taste would be comparable to baker's chocolate or 80 percent dark, cacao; rich but with almost a sour aftertaste. Once the berry hits the states it's sweetened and mixed with other flavors like mango or blueberry to make it more palatable.
Acai berries are gaining in popularity. Yes, they are good for your skin and hair but they're even better for your your health. Try to incorporate them in your every day diet. They will give you a lift while protecting your body. Plus you'll look good, thanks to these healthy Brazilian treats.
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