This is the time of year when almost every state has its' fair.There are also little ones, usually that towns or local churches hold. All have one thing in common. Carnival food. I have fond memories of going for my church's special clam chowder along with crispy fries. There's also the typical fair food as well along with food contests.
A lot of new food trends are actually born at fairs. there was the infamous fried butter (yes fried butter, frozen butter cubes wrapped up in phyllo dough, then deep fried, served with jam and confectioners sugar) fried Oreos and of course fried bacon. Fairs are also the birthplace of new variations of chili and barbecue. Some new ideas are worth trying. Some fairs ,such as my parish's St.Leo's are known for special dishes. Mine had this wonderful, richly spiced clam chowder that's redolent with time and heavy on the clams. It brings to mind the famed Portuguese cioppino soup. Some fairs have contests. Enjoy slices of blue ribbon pies, cakes, and muffins
Of course there is the traditional fair food. There's nothing like freshly spun cotton candy slightly warm and smelling like hot sugar. My all time fave is the candy apple. There' something fun about crunching into that rich red patina and finding a tart apple underneath. Then there are the ethnic fairs. I love these as well , especially the Southern Italian ones. This where I get the slabs of torrone and dried salted chickpeas along with Italian ice and whatever pastries(such as zeppoli) are offered.
This is the season for fairs. Take advantage of the ones in your area and enjoy the food and the atmosphere.They're a great weekend treat!!!!
Saturday, August 21, 2010
Friday, August 20, 2010
Rhubarb A Garden Fresh Treat
This is time when many gardens yield rhubarb. A lot of foodies don't know what to to with it or are even afraid to try the stalks. However once you cook and sweeten the fruit, it'll fast become a family favorite. It'll be wonderful in all sorts of dessert from pies to ice cream.
The plant does have a bad rap because its' leaves are highly poisonous. However the stalks are fine to eat however they must be boiled. Take the stalks and simmer in a shallow pot of water. Why shallow? because the stalks contain a lot of water themselves and if you add more liquid you'll have an overflow. Add a dash or lemon or lime juice and then cinnamon or nutmeg, Since the stalks are some what bitter, add 1/2 to 2/3 cups of sugar. Be warned. Rhubarb stalks can get very mushy when cooked.
What can you do with this mash? Most people add strawberries or apples for more sweetness. You can also add pectin to this or the cooked rhubarb to make a nice jam. Plain cooked rhubarb and strawberry make an excellent filling for a simple pie. You can also take this mix and add it to pudding or ice cream for an unusual treat or even to plain yogurt. Some people make a rhubarb chutney which accompanies chicken but mostly pork recipes.
Rhubarb is a wonderful garden treat. Don't be afraid to cook with it and use it n a variety of desserts.You'll enjoy its; earthy sweet flavor - a true taste of a summer harvest
The plant does have a bad rap because its' leaves are highly poisonous. However the stalks are fine to eat however they must be boiled. Take the stalks and simmer in a shallow pot of water. Why shallow? because the stalks contain a lot of water themselves and if you add more liquid you'll have an overflow. Add a dash or lemon or lime juice and then cinnamon or nutmeg, Since the stalks are some what bitter, add 1/2 to 2/3 cups of sugar. Be warned. Rhubarb stalks can get very mushy when cooked.
What can you do with this mash? Most people add strawberries or apples for more sweetness. You can also add pectin to this or the cooked rhubarb to make a nice jam. Plain cooked rhubarb and strawberry make an excellent filling for a simple pie. You can also take this mix and add it to pudding or ice cream for an unusual treat or even to plain yogurt. Some people make a rhubarb chutney which accompanies chicken but mostly pork recipes.
Rhubarb is a wonderful garden treat. Don't be afraid to cook with it and use it n a variety of desserts.You'll enjoy its; earthy sweet flavor - a true taste of a summer harvest
Thursday, August 19, 2010
Watermelon Summer's Fruit
Yesterday's Times Dining section had another interesting article about watermelon. It;s the perfect fruit for right now. It's cool, crisp and sweet, perfect for these hot days.The piece had a variety of helpful hints too that are useful in picking out melon. Let's face it , there's nothing like the perfect wedge of watermelon.
The article written by Dining regular, Kim Severson, is really a homage to the fruit. She writes about growers trying to create the perfect hybrid. Growers are looking for seedless ones, with crisp flesh that has a vegetal but sweet flavor, more organic than candyish. There's also the quest for a thicker rind, which would make future melons better for shipping. The color ios also being improved with a greener rind and much more vibrant,pinker flesh.
Severson's article also has some interesting recipes, There's a watermelon surf and turf that includes halibut. That wouldn't be my cup of tea. I would prefer a fiery watermelon salsa. There's also a cucumber watermelon salad with pistachios that I could see accompanying grilled chicken. There are also tips about how to thump melon and how to distinguish a ripe melon;s sound (more tenor than bass according to Ms. Severson).
Watermelon is the best treat in this weather.It's not only cooling but it satisfies your sweet tooth.It's also healthy and low cal. You can eat as much as you want and not feel guilty!
The article written by Dining regular, Kim Severson, is really a homage to the fruit. She writes about growers trying to create the perfect hybrid. Growers are looking for seedless ones, with crisp flesh that has a vegetal but sweet flavor, more organic than candyish. There's also the quest for a thicker rind, which would make future melons better for shipping. The color ios also being improved with a greener rind and much more vibrant,pinker flesh.
Severson's article also has some interesting recipes, There's a watermelon surf and turf that includes halibut. That wouldn't be my cup of tea. I would prefer a fiery watermelon salsa. There's also a cucumber watermelon salad with pistachios that I could see accompanying grilled chicken. There are also tips about how to thump melon and how to distinguish a ripe melon;s sound (more tenor than bass according to Ms. Severson).
Watermelon is the best treat in this weather.It's not only cooling but it satisfies your sweet tooth.It's also healthy and low cal. You can eat as much as you want and not feel guilty!
Wednesday, August 18, 2010
Traveling Foodie Show
Today's Wednesday's New York Times Dining section is chock full of good articles. There's a few that caught my eye ,especially one that deals with traveling foods Yup, these are foodie faves that have to be sent in via relative or close friend. It's an interesting piece that deals with the lengths that foodies will go to to get their faves.
This hits home for me. I can remember asking my Gran for homemade barbecue from where she was in Indiana. Of course you don't get it here in Jersey (not the authentic , smoky kind anyway) and always begged her to bring several jars on her visits East.It was a thrill to open up the box that the large jars came in and start planning the next day's lunch. I also felt the same with my other side when my grandparents extended families came from Italy and Germany bringing good chocolate and cookies that you couldn't get over here.Min
d you there are some things that are only found in South Jersey that we can't get here up in the Northern section. Every time I head down to Atlantic City I make sure I stop on the ride north to pick up authentic sticky buns .We also can't get scrapple here the way we can in Atlantic and Cape May Counties too.
The article written by Sarah Maslin Nir tells of the length people will go to to get their favorite out of reach foods. Fans of the famed Southern soda, Cheerwine, will drive for hours at a time to get this cherry drink. Other will enlist mothers to smuggle in foods over state lines, such is the case of one New Mexican who longed for the state's roasted chilis. Others will have the stuff shipped to them in special care packages like the one young woman who had a special lime juice sent from her gran in Florida.
Foodies will do whatever it takes to get their faves sent to them. I'm no different. Besides there;s some that 's so special about getting a package of hard to get treats from relatives or friends who care.
This hits home for me. I can remember asking my Gran for homemade barbecue from where she was in Indiana. Of course you don't get it here in Jersey (not the authentic , smoky kind anyway) and always begged her to bring several jars on her visits East.It was a thrill to open up the box that the large jars came in and start planning the next day's lunch. I also felt the same with my other side when my grandparents extended families came from Italy and Germany bringing good chocolate and cookies that you couldn't get over here.Min
d you there are some things that are only found in South Jersey that we can't get here up in the Northern section. Every time I head down to Atlantic City I make sure I stop on the ride north to pick up authentic sticky buns .We also can't get scrapple here the way we can in Atlantic and Cape May Counties too.The article written by Sarah Maslin Nir tells of the length people will go to to get their favorite out of reach foods. Fans of the famed Southern soda, Cheerwine, will drive for hours at a time to get this cherry drink. Other will enlist mothers to smuggle in foods over state lines, such is the case of one New Mexican who longed for the state's roasted chilis. Others will have the stuff shipped to them in special care packages like the one young woman who had a special lime juice sent from her gran in Florida.
Foodies will do whatever it takes to get their faves sent to them. I'm no different. Besides there;s some that 's so special about getting a package of hard to get treats from relatives or friends who care.
Tuesday, August 17, 2010
A Day In
These past few days I'll be staying in, thanks to visits from vets and phone installers. What's a foodie to do when they have to stay in. Plenty. There's a list of things any foodie can do when you're stuck in a house.
There's defrosting the freezer. This is perfect because you can actually figure out what those mystery packs are. They could be last year's burgers to snowballs the kids froze as a souvenir of Winter 2010. You can also make those frozen pizzas you had wanted to bake back in March. You can also eat those the icky flavor Popsicles the kids hate. After that you also clean out the fridge. There's probably jars of half eaten jam and salsa that should have been tossed ages ago. Also it's a good time to check out expiration dates too.
Another thing to do is try out some involved recipes you've always wanted to try. You can experiment with your crockpot ,creating everything from Swedish meatballs to stews. It's also a good time to makes sauces as well. Just don't try anything too complicated. You may be need to help out or need to guide the repairmen to where they have to go.
Don't worry if you're stuck in the house waiting for repairmen or doctors. Hang out in your kitchen, There's probably a million things that have to be done and now is a good time to do them.
There's defrosting the freezer. This is perfect because you can actually figure out what those mystery packs are. They could be last year's burgers to snowballs the kids froze as a souvenir of Winter 2010. You can also make those frozen pizzas you had wanted to bake back in March. You can also eat those the icky flavor Popsicles the kids hate. After that you also clean out the fridge. There's probably jars of half eaten jam and salsa that should have been tossed ages ago. Also it's a good time to check out expiration dates too.
Another thing to do is try out some involved recipes you've always wanted to try. You can experiment with your crockpot ,creating everything from Swedish meatballs to stews. It's also a good time to makes sauces as well. Just don't try anything too complicated. You may be need to help out or need to guide the repairmen to where they have to go.
Don't worry if you're stuck in the house waiting for repairmen or doctors. Hang out in your kitchen, There's probably a million things that have to be done and now is a good time to do them.
Monday, August 16, 2010
Put Your Garden Into Breakfast
Recently I wrote about having an overabundance of fruits and veggies With it came a variety of ideas about what to do with your surplus yields. I forgot to mention that you can channel all these homegrown extras into tasty breakfasts that are full of freshness and vitamins. Best of all they;re a great way of starting off a day .
Veggies and eggs go hand in hand. You can whip up a nice crisp tomato basil frittata for a Sunday brunch or a spinach and onion omelet.Another fun thing is adding some herbs such as dill and tarragon to your scrambled eggs or even a sunny side up one. If you're growing mushrooms, then think about a breakfast mushroom cap filled with scrambled eggs , cheddar and bacon for something different.Remember you can also juice veggies too. Consider a glass of fresh made tomato juice or even one made from spinach and carrots to jump start your day.
Fruit is always a good breakfast treat. You're in luck if you're growing melon. Nothing beats a slice of melon and coffee or tea for a good slim down breakfast. Strawberries and blueberries are also good whether in a salad made in to preserve s or baked into muffins and scones. even just a side of fresh berries and cinnamon are a nice end to a savory breakfast.
Make sure breakfasts also benefit form your harvests. It's a nice way of adding not just variety but taste flavor and most importantly vitamins. You'll start the day feeling healthy thanks to to all those bumper crops!!!
NOTE: Foodie Pantry will probably be off for a few days due to technical difficulties. (thanks to me getting a DSL line installed.I may be back online Wednesday or Thursday!)
Veggies and eggs go hand in hand. You can whip up a nice crisp tomato basil frittata for a Sunday brunch or a spinach and onion omelet.Another fun thing is adding some herbs such as dill and tarragon to your scrambled eggs or even a sunny side up one. If you're growing mushrooms, then think about a breakfast mushroom cap filled with scrambled eggs , cheddar and bacon for something different.Remember you can also juice veggies too. Consider a glass of fresh made tomato juice or even one made from spinach and carrots to jump start your day.
Fruit is always a good breakfast treat. You're in luck if you're growing melon. Nothing beats a slice of melon and coffee or tea for a good slim down breakfast. Strawberries and blueberries are also good whether in a salad made in to preserve s or baked into muffins and scones. even just a side of fresh berries and cinnamon are a nice end to a savory breakfast.
Make sure breakfasts also benefit form your harvests. It's a nice way of adding not just variety but taste flavor and most importantly vitamins. You'll start the day feeling healthy thanks to to all those bumper crops!!!
NOTE: Foodie Pantry will probably be off for a few days due to technical difficulties. (thanks to me getting a DSL line installed.I may be back online Wednesday or Thursday!)
Saturday, August 14, 2010
Pepper Time
This is the season when garden are starting to yield large harvest of peppers. They;re fun to grown and relatively easy to . The conundrum is what do you do with them? Luckily this garden veggie is as versatile as the tomato. it can be eaten raw or cooked. sauteed or grilled.
Most poepl,e incudlign myself, love them raw. They're a great crudite , served with other raw veggies like tomatoes cauliflowers and green beans dipped into a ranch or buttermilk dressing. To me they're refresing this way. i also love them in a salald. I think both the red and green give a certain flavor along with texture that you can't get from other vegetables. Of course even a grilled pepper sala d is good too. If you re going to grill, slice them open an drizzle with olive oil and then butterfly them. ThePiedmontese usuallyhave their roasted ones with an nachivy sauce _ which is heaven. However you can just add salt and pepper to yours along with red wine vinegar. Serve this salad as a side for steaks and ribs.
Stuffed peppers are classic however they are a bit labor intensive during the dog days of August. Go the microwave route then. Instead of the usual parboiling and oven baking for forty five minutes, it just takes fifteen in total . Stuffed peppers are a great meal on weekdays when you want to give your family a tasty and satsifyingn meal in no time. Stuffed pepper s lend themselve s to all kinds of variations. You can sub in the grorund beef with lamb or pork. Add salsa instead of tomato sauce along with subbing in brown rice for white.
If you have an over abundance of peppers this harvest season, don't worry. They can be made into a variety of tasty dishes everyone will love. Best of all they're no fuss ones- perfect for these hot , steamy , August days.
Most poepl,e incudlign myself, love them raw. They're a great crudite , served with other raw veggies like tomatoes cauliflowers and green beans dipped into a ranch or buttermilk dressing. To me they're refresing this way. i also love them in a salald. I think both the red and green give a certain flavor along with texture that you can't get from other vegetables. Of course even a grilled pepper sala d is good too. If you re going to grill, slice them open an drizzle with olive oil and then butterfly them. ThePiedmontese usuallyhave their roasted ones with an nachivy sauce _ which is heaven. However you can just add salt and pepper to yours along with red wine vinegar. Serve this salad as a side for steaks and ribs.
Stuffed peppers are classic however they are a bit labor intensive during the dog days of August. Go the microwave route then. Instead of the usual parboiling and oven baking for forty five minutes, it just takes fifteen in total . Stuffed peppers are a great meal on weekdays when you want to give your family a tasty and satsifyingn meal in no time. Stuffed pepper s lend themselve s to all kinds of variations. You can sub in the grorund beef with lamb or pork. Add salsa instead of tomato sauce along with subbing in brown rice for white.
If you have an over abundance of peppers this harvest season, don't worry. They can be made into a variety of tasty dishes everyone will love. Best of all they're no fuss ones- perfect for these hot , steamy , August days.
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