Every dish can be perked up with something. That‘s why we have spices and sauces to help us along the way. A bland meat loaf can be given zing with just a dash of soy sauce. Chicken salad can soar with a pinch of dried tarragon. Even a simple fruit salad can be called sophisticated with just a sprinkle of candied ginger. Spice is not only the variety of life it’s the savior of dull cooking.
Everyone should have some kind of semblance of a spice rack in the kitchen. It could be in those cutely organized tubers and holders or you could just have bottles in a lined up in a cabinet. Just make sure there’s something there, Some herbs can be used fresh such as chives. Some are usable both fresh from the garden or commercially processed like tarragon parsley oregano or rosemary. If you can try to grow these in a regular or window box garden. These add to sauces as well as to roast chicken and roast beef. .Fresh rosemary and oregano are wonderful sprinkled on just made focaccio Another good herb is thyme. Sprinkle it in soups for a lovely , peppery taste. Thyme is what gives Manhattan clam chowder its; unique flavor but it’s also good in minestrone and vegetable soup as well.
Spices are also very good. These are dried from plants such as bark (cinnamon and nutmeg) buds (cloves ) fruits (paprika) and roots such as ginger. These you can add to even cakes to sweets as well to make distinctive breads and cakes along with cookies. Spices usually associated with baking such as nutmeg can also be used in sauces to give a different spin on regular brown sauces or gravies. Ground vanilla seed can be added to squash to bring out its’ earthy flavor better than salt could. The best bet is to experiment and see which works for you and your tastes.
Don’t; let blandness force you to be a dull cook. Liven up your dishes with herbs and spices. These will not only make simple roasts and sauces better it will also excite your palate. There’s nothing better than adding a little real spice to your life!
Monday, March 15, 2010
Saturday, March 13, 2010
Omelets Versus Frittatas
What makes the better brunch and breakfast staple? Omelet or frittatta? There has been a battle about this for decades. some purist foodies prefer a runny omelet, gooey with cheese and redolent with tomatoes, ham and even chicken . Others prefer a flat but textured fritatta, redolent with herbs and Parmesan. There are two schools of thought on this and which makes for a better morning staple.
Both egg dishes are pretty decadent however they could also be healthy. Omelets are traditionally two to three eggs and have rich cheese thrown into them, such as Gruyere or cheddar. You can also toss in a huge handful of leftover or from the packet ham . Some foodies can also add a n American spin on this French classic with some healthy pepper bits thus creating the classic Western omlet.. Another plus in making the omelet is cooking in it pure butter ala francaiseThis gives it a rich taste but also packs on th e calories not to mention the cholesterol. A healthier version is spraying your omelet pan with Pam, and just tossing in healthy veggies like broccoli and onions.
Frittatta, the Italian version of the omelet is made a little differently and , in my opinion can be better for you. You can cook the eggs in butter however heart healthy olive oil is recommended. Mostly frittatas have veggies such as onion and spinach added to them. Omele s have this too but then there's usually the addition of bacon and cheese. Once in a while sausage is crumbled in them or some grated Parmesan but it's never in excess as with an omelet. The taste of the egg comes though. Luckily both dishes can be made with egg whites as well.
What's on your brunch plate? The omelet or the frittatta? it;s a hard choiceto make and usually one made by taste. The first is pure decadence with its' butter and lush ingredients, the second is is more flavorful with a huge dose of fresh produce and olive oil. It's your decision though. Both are the best part of breakfast or brunch,
Both egg dishes are pretty decadent however they could also be healthy. Omelets are traditionally two to three eggs and have rich cheese thrown into them, such as Gruyere or cheddar. You can also toss in a huge handful of leftover or from the packet ham . Some foodies can also add a n American spin on this French classic with some healthy pepper bits thus creating the classic Western omlet.. Another plus in making the omelet is cooking in it pure butter ala francaiseThis gives it a rich taste but also packs on th e calories not to mention the cholesterol. A healthier version is spraying your omelet pan with Pam, and just tossing in healthy veggies like broccoli and onions.
Frittatta, the Italian version of the omelet is made a little differently and , in my opinion can be better for you. You can cook the eggs in butter however heart healthy olive oil is recommended. Mostly frittatas have veggies such as onion and spinach added to them. Omele s have this too but then there's usually the addition of bacon and cheese. Once in a while sausage is crumbled in them or some grated Parmesan but it's never in excess as with an omelet. The taste of the egg comes though. Luckily both dishes can be made with egg whites as well.
What's on your brunch plate? The omelet or the frittatta? it;s a hard choiceto make and usually one made by taste. The first is pure decadence with its' butter and lush ingredients, the second is is more flavorful with a huge dose of fresh produce and olive oil. It's your decision though. Both are the best part of breakfast or brunch,
Friday, March 12, 2010
The Sugar Tax Controversy
As you've probably heard right now New York City i s instituting a sugar or soft drink tax. This is a few cents added onto sodas.It's supposed to get kids and even adults to kick their sugar addiction. According to Mayor Michael Bloomburg this will lead to less obesity and a city full of healthy kids.
To be honest it's not going to work. Kids will drink the sodas anyway. Once you're addicted to Coke and Mountain Dew, that's it. You'll be drinking these for the rest of your life. We can however teach children that water is the best alternative when they;re thirsty. Nothing beats a bottle of chilled them as opposed to any kind of soda , iced tea or even juice for these. Also teaching them about an all around healthy diet early on is also a deterrent in going for sugary drink as and snacks.
Another problem here is other foods can cause problems. Do we put a ban on hamburgers and fries? Forbid them to eat chili dogs? Restrict potato chips until they 're eighteen like we do with cigarettes? Do we make certain foods illegal ?What about diner food with its' unhealthy portions?. Even the kid's plate of something chicken nuggets or spaghetti can feed tow adults. This should be looked into as well and regulated/
Putting a tax on Coke and Pepsi is not going to change a kid's habits.Introducing him or her to healthy home cooked foods and locally grown fruits and vegetables will . Instead of tacking on a few cents onto a soda. , Mayor Bloomburg should think about having more farmer"s markets in his Manhattan. He'll get his dream of healthier thinner kids thanks to eating all the right foods found at their fingertips.
To be honest it's not going to work. Kids will drink the sodas anyway. Once you're addicted to Coke and Mountain Dew, that's it. You'll be drinking these for the rest of your life. We can however teach children that water is the best alternative when they;re thirsty. Nothing beats a bottle of chilled them as opposed to any kind of soda , iced tea or even juice for these. Also teaching them about an all around healthy diet early on is also a deterrent in going for sugary drink as and snacks.
Another problem here is other foods can cause problems. Do we put a ban on hamburgers and fries? Forbid them to eat chili dogs? Restrict potato chips until they 're eighteen like we do with cigarettes? Do we make certain foods illegal ?What about diner food with its' unhealthy portions?. Even the kid's plate of something chicken nuggets or spaghetti can feed tow adults. This should be looked into as well and regulated/
Putting a tax on Coke and Pepsi is not going to change a kid's habits.Introducing him or her to healthy home cooked foods and locally grown fruits and vegetables will . Instead of tacking on a few cents onto a soda. , Mayor Bloomburg should think about having more farmer"s markets in his Manhattan. He'll get his dream of healthier thinner kids thanks to eating all the right foods found at their fingertips.
Thursday, March 11, 2010
Coffee Times
Yesterday'. New York Times Dining section was devoted to coffee. there were tow good articles written by Oliver Strand and regular , Kim Severson. the first lists almost all of Manhattans; coffee house. while the second about the quest for a good decaf. They're both fascinating articles especially to the coffee holics out there and those tea drinkers, like myself who like a walk on the bean side.
Oliver Strand's article is a guide to some of the city's best places. It;s not just Manhattan but also Brooklyn and Queens. he also rates them and mentions other pluses. such as good pastries or a relaxing atmosphere. Some are well known like the Gimme Coffee chain or the Stumphouse Coffee Roasters. Some are tiny little cafes that barely sits a party of five. It is also a good guide for those looking for homemad e muffins ro sticky buns . Each coffee house not only has it's liquid specialties but also their baked ones as well.
Kim Severson article is a bit more involved. She describes the quest for the perfect decaf. This is usually hard because the stuff sometimes has a chemical taste and it's like drinking dishwater mixed with cleaning fluid. The reason for this is that the caffeine is washed out with a rinse of methylene chloride I t does leave other compounds intact that contribute to the flavor. Luckily this method is becoming more and more sophisticated . Decaf coffee is becoming just as rich tasting and full bodied as its caffeinated cousin. There is also a new method called mountain water process, where green coffee beans are soaked in hot wate r and discarded. The remaining brew is sent through a carbon filter to remove the caffeine. The oils and flavors ar e left intact
There' nothing like a good cup of coffee whether decaf or caf, especially in a bustling city like New York. This is the place where you can see a million things happening as you slowly sip and enjoy a rich cup of the brew. It's may be a busy city but there's always time for a latte.
Oliver Strand's article is a guide to some of the city's best places. It;s not just Manhattan but also Brooklyn and Queens. he also rates them and mentions other pluses. such as good pastries or a relaxing atmosphere. Some are well known like the Gimme Coffee chain or the Stumphouse Coffee Roasters. Some are tiny little cafes that barely sits a party of five. It is also a good guide for those looking for homemad e muffins ro sticky buns . Each coffee house not only has it's liquid specialties but also their baked ones as well.
Kim Severson article is a bit more involved. She describes the quest for the perfect decaf. This is usually hard because the stuff sometimes has a chemical taste and it's like drinking dishwater mixed with cleaning fluid. The reason for this is that the caffeine is washed out with a rinse of methylene chloride I t does leave other compounds intact that contribute to the flavor. Luckily this method is becoming more and more sophisticated . Decaf coffee is becoming just as rich tasting and full bodied as its caffeinated cousin. There is also a new method called mountain water process, where green coffee beans are soaked in hot wate r and discarded. The remaining brew is sent through a carbon filter to remove the caffeine. The oils and flavors ar e left intact
There' nothing like a good cup of coffee whether decaf or caf, especially in a bustling city like New York. This is the place where you can see a million things happening as you slowly sip and enjoy a rich cup of the brew. It's may be a busy city but there's always time for a latte.
Wednesday, March 10, 2010
An Oscar Worthy Topic
The other night the short film,The Cove won an Oscar. The film makers showed the world the graphic killing of dolphins every year. Now they have another equally important campaign. - to stop the world from eating whale meat. Sadly enough the brave, gentle creatures are winding up on sushi plates in the US, specifically in California. Luckily the film maker was in on a recent sting to stop this.
Eating whale meat is nothing new. It’s big in Japan where seafood is accorded the same kind of respect we have for chicken and beef. The Cove showed how the dolphins are slaughtered and their meat resold. Even though the meat is high in mercury it; still being sold and sometimes as “clean whale meat”. Whale meat is hitting the sushi bars here, mostly in California. It’s a high ticket item , usually going for $60 bucks a plate. Despite the glam aura attached to it, it’s still wrong.
Despite all the laws that protect sea mammals, there are still countries who go after them , such as Norway and Iceland. Whale blubber is still eaten by the indigenous Canadian and Alaskan tribes. It’s hard to break culinary traditions however: it would be like telling the Germans that they can’t eat pork or the English not to eat their beloved beef. Yet unlike pigs and cattle, whales are not bred for food. Killing and eating them ranks up there with the Chinese killing tigers and turning the big cats into yummy meals.
I don’t; know what to advocate here. I’m a meat eater but also an animal rights activist. One part of me says that this is wrong. Yet I think nothing of eating anything with everyday meats. However, maybe if we can stop the slaughter of dolphins and whales we can turn to saving other animals as well. Maybe it’s time to rethink what we all eat.
Eating whale meat is nothing new. It’s big in Japan where seafood is accorded the same kind of respect we have for chicken and beef. The Cove showed how the dolphins are slaughtered and their meat resold. Even though the meat is high in mercury it; still being sold and sometimes as “clean whale meat”. Whale meat is hitting the sushi bars here, mostly in California. It’s a high ticket item , usually going for $60 bucks a plate. Despite the glam aura attached to it, it’s still wrong.
Despite all the laws that protect sea mammals, there are still countries who go after them , such as Norway and Iceland. Whale blubber is still eaten by the indigenous Canadian and Alaskan tribes. It’s hard to break culinary traditions however: it would be like telling the Germans that they can’t eat pork or the English not to eat their beloved beef. Yet unlike pigs and cattle, whales are not bred for food. Killing and eating them ranks up there with the Chinese killing tigers and turning the big cats into yummy meals.
I don’t; know what to advocate here. I’m a meat eater but also an animal rights activist. One part of me says that this is wrong. Yet I think nothing of eating anything with everyday meats. However, maybe if we can stop the slaughter of dolphins and whales we can turn to saving other animals as well. Maybe it’s time to rethink what we all eat.
Tuesday, March 9, 2010
Chowder Time
There's nothing like a rich chowder for lunch or dinner. It's a heartier version of soup and loaded with all sorts of flavorful and good for you ingredients. It's also easy to make and easy to store, perfect for those nights when you are working late or for busy weekends. Just make a batch ahead of time and then thaw it out when you need a quick dinner.
Chowder has been aroudn for a long time. it os thought to either have come from the Latin caldiera, cauldron whcih translated into French chaudiere or from the old English jowter which means fish peddlar. Chowder was first seen along the Normandy and Breton coasts and across the Channel in Cornwall. Here the catch of the day along with vegetables were simmered and cooked together. Chowder crossed the Atlantic withsettlers to the New England region. There they also made a variation of an Indian fish stew (and probably the precurser of New England clam chowder). Manhattan style clam chowder came about from Delmonico's where it was first created in the late 1880's. Customers went wild for this new dish with its' hearty combo of clams, broth and vegetables.. Rhode Island style soon followed. This was a mix of the New England milk based with the Manhattan.
Chowder today doesn't have to be relegated to fish. Any chowder does require a base of bacon to give it flavor but you can even forgo this. It does need cream and some kind of stock to make it thick and flavorful,. There are sausage and beans chowders corn chowders and even beef chowder. Another must are herbs these add to any chowder. Thyme is a big one,.This is the herb that gives Manhattan clam chowder its' zing . You can use it and marjoram in any chowder as well. Another must is fresh ground pepper and a good grind of sea salt. Let these simmer in with the ingredients to produce a tasty thick soup.
There's nothing like heralding in Spring with a good chowder. You can make it with seafood,beef, chicken or a medley of vegetables. What;'s best is that it's whole meal in one bowl . All it needs is a few crackers and it's ready. Chowder is also perfect for today's busy cooks. Make it up in advance , freeze it and serve it when you're ready. That's all you need for a simple dish that big on flavor.
Chowder has been aroudn for a long time. it os thought to either have come from the Latin caldiera, cauldron whcih translated into French chaudiere or from the old English jowter which means fish peddlar. Chowder was first seen along the Normandy and Breton coasts and across the Channel in Cornwall. Here the catch of the day along with vegetables were simmered and cooked together. Chowder crossed the Atlantic withsettlers to the New England region. There they also made a variation of an Indian fish stew (and probably the precurser of New England clam chowder). Manhattan style clam chowder came about from Delmonico's where it was first created in the late 1880's. Customers went wild for this new dish with its' hearty combo of clams, broth and vegetables.. Rhode Island style soon followed. This was a mix of the New England milk based with the Manhattan.
Chowder today doesn't have to be relegated to fish. Any chowder does require a base of bacon to give it flavor but you can even forgo this. It does need cream and some kind of stock to make it thick and flavorful,. There are sausage and beans chowders corn chowders and even beef chowder. Another must are herbs these add to any chowder. Thyme is a big one,.This is the herb that gives Manhattan clam chowder its' zing . You can use it and marjoram in any chowder as well. Another must is fresh ground pepper and a good grind of sea salt. Let these simmer in with the ingredients to produce a tasty thick soup.
There's nothing like heralding in Spring with a good chowder. You can make it with seafood,beef, chicken or a medley of vegetables. What;'s best is that it's whole meal in one bowl . All it needs is a few crackers and it's ready. Chowder is also perfect for today's busy cooks. Make it up in advance , freeze it and serve it when you're ready. That's all you need for a simple dish that big on flavor.
Monday, March 8, 2010
A Good Hot Meal Chili
Nothing beats a good pot of homemade chili. It’s spicy, laden with different beans and beef and is good over everything from cornbread to polenta, from crackers to rice. It’s also pretty easy to make which make s it a good meal for busy weeknights. Even better it tastes good reheated as well. A pot of the stuff can last it through three or four dinner times.
Chili is one of the oldest European influenced dishes in North America. Legend has it that a Spanish nun, Sister Maria de Agreda taught locals around what; s now Texas Arizona and New Mexico how to make a dish that contained venison, spices and peppers or chilis. It was the first dish to be premade and then cooked. Early explorers often had chili bricks with them on expeditions to be cooked in pits. Chili queens first appeared as in the 1880s in San Antonio , selling chili on the streets to locals and visitors. The dish was even brought to the Chicago’s World Fair in 1893 so that the masses could taste this great regional, dish. After this family owned chili parlors or small cafes that feature d it opened up around Texas and other states. It was first canned by Willie Gehardt, a butcher in Corsicana, Texas in 1904.
Today you can have chili freshly made or canned. The best kind, a s with any food is the homemade, straight from the stove. Most people do prefer it with chopped meat. However you can also have vegan style with extra beans or soy chopped meat. You can also sub in turkey and chicken for a leaner chili. Chili, like sauce is up to the individual. Some people may want to add more beans or tomato sauce. Chili is perfect for spice lovers because they can ratchet up the alarm system by adding as much cayenne as you like. Also the amount can be adjusted for a family of four to a party of thirty too.
Chili is a great meal, especially if it’s homemade. There’s nothing more fun than having a mix of meat and beans thrown in and simmered with tomatoes and spices. It’s a great way to revive your palate with all its’ amazing tastes and flavors.
Chili is one of the oldest European influenced dishes in North America. Legend has it that a Spanish nun, Sister Maria de Agreda taught locals around what; s now Texas Arizona and New Mexico how to make a dish that contained venison, spices and peppers or chilis. It was the first dish to be premade and then cooked. Early explorers often had chili bricks with them on expeditions to be cooked in pits. Chili queens first appeared as in the 1880s in San Antonio , selling chili on the streets to locals and visitors. The dish was even brought to the Chicago’s World Fair in 1893 so that the masses could taste this great regional, dish. After this family owned chili parlors or small cafes that feature d it opened up around Texas and other states. It was first canned by Willie Gehardt, a butcher in Corsicana, Texas in 1904.
Today you can have chili freshly made or canned. The best kind, a s with any food is the homemade, straight from the stove. Most people do prefer it with chopped meat. However you can also have vegan style with extra beans or soy chopped meat. You can also sub in turkey and chicken for a leaner chili. Chili, like sauce is up to the individual. Some people may want to add more beans or tomato sauce. Chili is perfect for spice lovers because they can ratchet up the alarm system by adding as much cayenne as you like. Also the amount can be adjusted for a family of four to a party of thirty too.
Chili is a great meal, especially if it’s homemade. There’s nothing more fun than having a mix of meat and beans thrown in and simmered with tomatoes and spices. It’s a great way to revive your palate with all its’ amazing tastes and flavors.
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