This has been a busy day for me, with housework and shopping and everything. Now I find that I'm sucked into event planning too for a club at the college where I teach. Some people think this is fun. It is in a way. However for me it's a headache , especially when there's a tight budget to deal with too.
This is the season for all sorts of events, from graduations to office showers to everything else. Somehow Spring and early summer is always chock full of parties and get togethers. In these situations I found the best solution is heading to the local grocery. In my case it's the Stop & Shop where I will be ordering a lovely plate of crudites and brownies for next Sunday's awards ceremony after party. This is the easiest and I don't have to spend my weekend cutting up veggies and baking and frosting endless trays. I recommend everyone stuck with some party to do the same. It's just easier and cost wise perfect.
I have an already busy schedule. Now I am stuck with an event that requires legwork and setting up. Luckily , despite the season, this is my only one so far.
Friday, May 7, 2010
Thursday, May 6, 2010
Sushi For You
Yesterday's New York Times Dining had a interesting article about making your own sushi. This is interesting to me since I've been doing a lot of cooking lately. Sushi making looks like a lot of fun and requires very little effort. This last alone is a lure.
There were two articles one by the amazing Mark Bittman. He is a regular contributor to The Times and I like his minimalist style of cooking. His spin on sushi is simple. Just roll up the fish and veggies with rice and then wrap seaweed around them. The only complicated part is making the rice.It;s not just a simple boiling . Sushi rice dies require the addition if rice vinegar ,sugar salt and kelp. You also need awasezu and sake to boil the rice. This is what gives the rolls their sweetness and balances the seafood saltiness.
I'm not a big fan of raw fish (and it would be hard to make with my cats hanging around, loudly demanding a morsel thrown their way). I would sub in hard boiled egg,, avocado seaweed and may be asparagus. I may even put a mash of peas or edamame in mine.
Sushi sounds like an easy challenge but it also sounds like fun.I probably will try it soon. There are so many possibilities and it'll be fun putting my own spin on this classic.
There were two articles one by the amazing Mark Bittman. He is a regular contributor to The Times and I like his minimalist style of cooking. His spin on sushi is simple. Just roll up the fish and veggies with rice and then wrap seaweed around them. The only complicated part is making the rice.It;s not just a simple boiling . Sushi rice dies require the addition if rice vinegar ,sugar salt and kelp. You also need awasezu and sake to boil the rice. This is what gives the rolls their sweetness and balances the seafood saltiness.
I'm not a big fan of raw fish (and it would be hard to make with my cats hanging around, loudly demanding a morsel thrown their way). I would sub in hard boiled egg,, avocado seaweed and may be asparagus. I may even put a mash of peas or edamame in mine.
Sushi sounds like an easy challenge but it also sounds like fun.I probably will try it soon. There are so many possibilities and it'll be fun putting my own spin on this classic.
Wednesday, May 5, 2010
This Is The Weekend To Cook!
Mother's Day is this weekend and this is the weekend to cook! I've just received my shipment from Sur La Table . I am over the moon about my new olive oil mister (which will definitely be used) along with my tomato savers and the colander ladles. Both Saturday and Sunday will be spent putting new spins on old favorites.Will I have enough time to create the perfect Saturday supper and Sunday morning brunch? I hope so.
Any meal comes down to planning. I know that for the dinner I will be making spaghetti with Bolognese sauce. The twist on this will be adding the chicken flavored soy strips to it .It'll be like a vegan cacciatore over pasta instead of the usual polenta. The"chicken" will add texture and more taste. It'll also be a turn from the usual, heavier recipe.Of course with it comes fresh made garlic bread and a nice crisp salad.
As for Mother's Day, I may make my Mom's favorite, Eggs Benedict. As you all know I made this just last week and it was a great success. I fried the eggs with the bacon as opposed to poaching them. This gave them a richer flavor and the yolks were more well cooked. I could also go the other route and make French toast, much in the style of its' parent pain perdu. This is where you sub in French bread slices for regular white or challah bread.It makes for a nicely chewy and more flavorful French toast.
This is definitely the weekend to cook. You can try to make the classics or try something else. Just plan now for what you'll be doing. It's easier and you can have more time to cook.
Any meal comes down to planning. I know that for the dinner I will be making spaghetti with Bolognese sauce. The twist on this will be adding the chicken flavored soy strips to it .It'll be like a vegan cacciatore over pasta instead of the usual polenta. The"chicken" will add texture and more taste. It'll also be a turn from the usual, heavier recipe.Of course with it comes fresh made garlic bread and a nice crisp salad.
As for Mother's Day, I may make my Mom's favorite, Eggs Benedict. As you all know I made this just last week and it was a great success. I fried the eggs with the bacon as opposed to poaching them. This gave them a richer flavor and the yolks were more well cooked. I could also go the other route and make French toast, much in the style of its' parent pain perdu. This is where you sub in French bread slices for regular white or challah bread.It makes for a nicely chewy and more flavorful French toast.
This is definitely the weekend to cook. You can try to make the classics or try something else. Just plan now for what you'll be doing. It's easier and you can have more time to cook.
Tuesday, May 4, 2010
The Economy of Time
I've been cooking a lot lately. Unfortunately it's simple stuff with a few steps as opposed to more elaborate fare. I would like to create fancy dinners followed by elaborate desserts however I literally have zero time to do this. I wish I could make different and gourmet dishes but let's face it there is no time to do so.
I'm sure I'm not the only one who has this problem. There has to be foodies out there who work a full day and then go home to a crateload of chores. Where is there time to prepare? To core and peel? To puree and mash?. It basically boils down to fast food, deli food and anything pan fried. I only have half an hour to cook and serve. That's it. The rest of the day is devoted to housework and laundry. Once in a while there is the escape of shopping . I can't even devote my evenings to cooking because my work never ends. Luckily the grocery stores have excellent fresh baked products so that takes care of the sweets department.
I wish I had more time to create good , healthy scratch meals. They do taste better and are much more healthier than any of the prepared stuff.Unfortunately they are time intensive and that I don't have the time for.
I'm sure I'm not the only one who has this problem. There has to be foodies out there who work a full day and then go home to a crateload of chores. Where is there time to prepare? To core and peel? To puree and mash?. It basically boils down to fast food, deli food and anything pan fried. I only have half an hour to cook and serve. That's it. The rest of the day is devoted to housework and laundry. Once in a while there is the escape of shopping . I can't even devote my evenings to cooking because my work never ends. Luckily the grocery stores have excellent fresh baked products so that takes care of the sweets department.
I wish I had more time to create good , healthy scratch meals. They do taste better and are much more healthier than any of the prepared stuff.Unfortunately they are time intensive and that I don't have the time for.
Monday, May 3, 2010
Sur LA Table An Online Passion
Lately I;ve been doing a lot of ordering on line. Thanks to yesterday's Sunday's Daily News Food section I came across Sur la Table a neat and extensive online and regular cooking themed store. It was when I saw a pair of colander ladles that I just had to have.
Along with the colander ladles, I also bought an olive oil mister. This will come in perfectly when I need to fry or saute veggies or even reheat. It will give me the perfect amount of olive oil (inbstead of just pouring it in and over soaking the food)There were also tomato savers which I had to have. these are tomato shaped containers that can store half cut tomatoes. They also have garlic, onion and lemon containers which I'm sure I will buy.
What else did I love? Brioche tins! I love this sweet yeasty French mini bread and have always wanted to make them.The problem is that they need the exact molds to give them that fluted bottom and puffy popover like muffin top. This may be a future order as well. There are also other molds and cookie sheets that give me a rush. I also love the Tuscan crockery that would go well in any kitchen. There's also a le Creuset braiser that I've only seen on this site. Now this would be perfect for my cooking style, being big on stews and braising.
I have been doing a lot of online shopping only. I know the sites and yes I like them. yet I haven 't been excited by them like I have by Sur la table. This is a foodie's perfect site. I think I will wind up their biggest customer, and probably a loyal one at that too.
Along with the colander ladles, I also bought an olive oil mister. This will come in perfectly when I need to fry or saute veggies or even reheat. It will give me the perfect amount of olive oil (inbstead of just pouring it in and over soaking the food)There were also tomato savers which I had to have. these are tomato shaped containers that can store half cut tomatoes. They also have garlic, onion and lemon containers which I'm sure I will buy.
What else did I love? Brioche tins! I love this sweet yeasty French mini bread and have always wanted to make them.The problem is that they need the exact molds to give them that fluted bottom and puffy popover like muffin top. This may be a future order as well. There are also other molds and cookie sheets that give me a rush. I also love the Tuscan crockery that would go well in any kitchen. There's also a le Creuset braiser that I've only seen on this site. Now this would be perfect for my cooking style, being big on stews and braising.
I have been doing a lot of online shopping only. I know the sites and yes I like them. yet I haven 't been excited by them like I have by Sur la table. This is a foodie's perfect site. I think I will wind up their biggest customer, and probably a loyal one at that too.
Saturday, May 1, 2010
Shelling Peapod
I have heard about this new service Peapod,It's a food delivery Stop and Shop that you order on the Internet. Then it;s delivered to your door. A friend of the family uses it even thought she lives in Manhattan. She receives even fresh fruit and vegetables too along with Stop and Shop's excellent array of fine baked goods.
I like this idea very much. One , as we all know, I'm a big Stop and Shop fan. I love their stuff , from the veggies to the meats to their organic brand Nature's Own. They have a wide variety of national brands too and there's always an array of stuff to choose from. I love the idea of food being delivered to my door. This is nothing new. My great aunt used to have this done back in her day. My schedule now is so hectic. I don't have time to head over to my local stores , whether they be the A&P or Stop and Shop. My schedule just doesn't allow it now. There's something infinitely practical about having groceries delivered when you're too busy to do the actual shopping.
Soon I will try Peapod. It just makes sense to me to do this. I have to devote all my time to the house and family.Going shopping will take away from that and force me to work well into the evening. That I can't do. The time I spend away from the house is too valuable. That's why I'll try Peapod.
I like this idea very much. One , as we all know, I'm a big Stop and Shop fan. I love their stuff , from the veggies to the meats to their organic brand Nature's Own. They have a wide variety of national brands too and there's always an array of stuff to choose from. I love the idea of food being delivered to my door. This is nothing new. My great aunt used to have this done back in her day. My schedule now is so hectic. I don't have time to head over to my local stores , whether they be the A&P or Stop and Shop. My schedule just doesn't allow it now. There's something infinitely practical about having groceries delivered when you're too busy to do the actual shopping.
Soon I will try Peapod. It just makes sense to me to do this. I have to devote all my time to the house and family.Going shopping will take away from that and force me to work well into the evening. That I can't do. The time I spend away from the house is too valuable. That's why I'll try Peapod.
Friday, April 30, 2010
Cold Spring
Foodies,
Thsi foodie has gotten the first really bad cold fo Spring. I am so dope d up right now I don't know if I'll write anything lucid or give the recipe for something odd like ocelot pancakes or pizza topped with herring and old shoes. (which sounds like a strange Northern European wedding custom)
I 'll be back tomorrow, hopefully better and less dopier.
Liz
Thsi foodie has gotten the first really bad cold fo Spring. I am so dope d up right now I don't know if I'll write anything lucid or give the recipe for something odd like ocelot pancakes or pizza topped with herring and old shoes. (which sounds like a strange Northern European wedding custom)
I 'll be back tomorrow, hopefully better and less dopier.
Liz
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