It's Labor Day here in the States, a day off to remember all our work force who keep both the national and international economies afloat.
I'd like to thanks some of the workers that I rely on. They're the cashiers and managers, along with the butchers and bakers in my local supermarkets. They're the farmers who grow my veggies and fruits as well as the pickers who pick the harvests. These people all work hard to make sure that I have good ingredients for my meals.
I also want to thank the service people, the waiters and cooks in my favorite restaurants. These people work very hard and get paid very little. They create my favorite dishes from shrimp toast to old fashioned pizza, from my fave chicken tacos to my beloved hot dogs and Hawaiian shaved ice.
Take this day and thank the people who make your eating the best. It's only fair.
Monday, September 6, 2010
Saturday, September 4, 2010
Don't Put Away That Grill
Even though it's the Labor Day weekend, it's not time to put away your grill . You can still have some amazing barbecues right until the first big snow. However be prepared. Supermarkets have another view of outdoor cooking as soon as summer is officially over.
Now is the time to stock up on charcoal if you plan on any fall grilling. Some stores will have the briquettes half priced .It's also good to have some order extra propane for gas grills (just don't over order. you may have the potential for an explosion if you do). Another thing is clean your grills now that the leaves are starting to fall. You may have a few stray ones falling between the bars.
What to cook in the autumn? Try heartier meats such as pork and venison. A barbecued pork loin would go well with some fresh apple chutney. Venison is perfect too however you do need a meat thermometer. Deer meat has a tendency to become overcooked and dried out. Another fall staple , acorn squash can also be barbecued.Just cut the squash into quarters and brush both sides with melted butter before it goes over the flames.
Just because it's Labor Day doesn't mean you have to stop barbecuing. You can use your grill til December and up into the New Year. Summer may be waning but grilling sure isn't!
Now is the time to stock up on charcoal if you plan on any fall grilling. Some stores will have the briquettes half priced .It's also good to have some order extra propane for gas grills (just don't over order. you may have the potential for an explosion if you do). Another thing is clean your grills now that the leaves are starting to fall. You may have a few stray ones falling between the bars.
What to cook in the autumn? Try heartier meats such as pork and venison. A barbecued pork loin would go well with some fresh apple chutney. Venison is perfect too however you do need a meat thermometer. Deer meat has a tendency to become overcooked and dried out. Another fall staple , acorn squash can also be barbecued.Just cut the squash into quarters and brush both sides with melted butter before it goes over the flames.
Just because it's Labor Day doesn't mean you have to stop barbecuing. You can use your grill til December and up into the New Year. Summer may be waning but grilling sure isn't!
Friday, September 3, 2010
Hurricane Essentials
Right now almost the entire East Coast is either experiencing or waiting for Hurricane Earl. Like any foodie I'm worried what's going to happen when he hits. It means stocking up(done) and cleaning out the fridge in case the electricity goes out (not done). Will you be ready for any kind of late summer weather problem.
You should always be ready for evacuation if you live in the hurricane zones,That means taking some kind of food with you. Try stocking up on crackers, peanut butter, juice boxes, water and boxed cereal. If you have babies make sure their food is also packed, preferably in a cooler. Ditto fo r the animals. Try to be prepared when you have to leave. The last thing you want to do is head into a mobbed grocery store only to find empty shelves.
If you decide to ride out the storm at home , then take into consideration your gas and electric may not be working. Have extra and dry charcoal around for grilling . Try not to have to many foodstuffs like milk,eggs and meat that will quickly spoil. If the fridge goes out eat these first. Sodas and condiments will be the last to spoil. Also have extra stuff you need like cereal and bread around in case your local market gets flooded or damaged.
Hurricane season is not pleasant. Be prepared to face the worst with a full stomach and an empty fridge.
You should always be ready for evacuation if you live in the hurricane zones,That means taking some kind of food with you. Try stocking up on crackers, peanut butter, juice boxes, water and boxed cereal. If you have babies make sure their food is also packed, preferably in a cooler. Ditto fo r the animals. Try to be prepared when you have to leave. The last thing you want to do is head into a mobbed grocery store only to find empty shelves.
If you decide to ride out the storm at home , then take into consideration your gas and electric may not be working. Have extra and dry charcoal around for grilling . Try not to have to many foodstuffs like milk,eggs and meat that will quickly spoil. If the fridge goes out eat these first. Sodas and condiments will be the last to spoil. Also have extra stuff you need like cereal and bread around in case your local market gets flooded or damaged.
Hurricane season is not pleasant. Be prepared to face the worst with a full stomach and an empty fridge.
Thursday, September 2, 2010
Film Critics And Fishermen
Yesterday's New York Times Dining section was chock full of interesting articles. Regulars Kim Severson and Julia Moskin wrote interesting pieces respectively on film critic Roger Ebert and seafood chef Steve Johnson. Both were enlightening , bringing some new light into two very different lives.
Kim Severson interviewed Ebert who is the author of The Pot and How To Use It. Even though Mr Ebert doesn't eat by regular method anymore (He had his tongue and jaw removed due to cancer.He has no sense of taste or even smell) yet he loves to cook. His is about cooking with a crock pot and how he also uses fresh ingredients. Ebert may love film but I suspect his love of cooking comes a close second.
The second article, written by regular Julia Moskin is about Steve Johnson and his love of the Massachusetts coast. He was the chef of some notable Boston area restaurants, specializing in different seafood dishes, Johnson works with his loves, primarily bluefish ,clams and swordfish.he has taken advantage of the abundant New England waters and harvested them to create great dinners. I like that he uses his galley as a test kitchen for many dishes and puts spins on traditional seafood dishes like spaghetti with red clam sauce.
Two different men , two different lives yet they share a love a cooking. They're contributing to the modern landscape of 21st Century cooking.
Kim Severson interviewed Ebert who is the author of The Pot and How To Use It. Even though Mr Ebert doesn't eat by regular method anymore (He had his tongue and jaw removed due to cancer.He has no sense of taste or even smell) yet he loves to cook. His is about cooking with a crock pot and how he also uses fresh ingredients. Ebert may love film but I suspect his love of cooking comes a close second.
The second article, written by regular Julia Moskin is about Steve Johnson and his love of the Massachusetts coast. He was the chef of some notable Boston area restaurants, specializing in different seafood dishes, Johnson works with his loves, primarily bluefish ,clams and swordfish.he has taken advantage of the abundant New England waters and harvested them to create great dinners. I like that he uses his galley as a test kitchen for many dishes and puts spins on traditional seafood dishes like spaghetti with red clam sauce.
Two different men , two different lives yet they share a love a cooking. They're contributing to the modern landscape of 21st Century cooking.
Wednesday, September 1, 2010
The Sweet Lure Of Rose Water
It's found in almost every garden yet ignored by most cooks and bakers. It creates a light sweet taste and it was the most popular flavor until vanilla stole its' thunder. It's rosewater, the fragrant flavoring that's been around for centuries. An article about it is featured in today's Dining section of The New York Times.If you haven't discovered it please do.
The article , written by John Willoughby (sounds like a character from Austen's Sense and Sensibility) is a loving paeon to rose water. Yes, he writes, it does smell like something our grandmothers used in their bureau but it's also a refreshing addition. It's one of the oldest flavorings made from steamed rose petals in water. The Arabs first created it form their
chemistry formulas. 18th Century bakers used it in their cakes and scones. Middle Eastern cultures still use it in their pastries and drinks.
Don't be put off by the initial aroma of rose water. Yes, it does smell like cologne but it's really a wonderful flavoring. It goes well either raw or uncooked and is best with cakes and fruits. It is best with strawberries, melons and peaches. It surprisingly goes well in salads too and grilled foods for a different taste . You can buy it at your local market or any Middle Eastern food store.
Don't be put off by the smell of rose water. It's the taste that's perfect for food. Sweet and exotic, refreshing and different, it;s the perfect foil for late summer fruit and cakes.
The article , written by John Willoughby (sounds like a character from Austen's Sense and Sensibility) is a loving paeon to rose water. Yes, he writes, it does smell like something our grandmothers used in their bureau but it's also a refreshing addition. It's one of the oldest flavorings made from steamed rose petals in water. The Arabs first created it form their
chemistry formulas. 18th Century bakers used it in their cakes and scones. Middle Eastern cultures still use it in their pastries and drinks.
Don't be put off by the initial aroma of rose water. Yes, it does smell like cologne but it's really a wonderful flavoring. It goes well either raw or uncooked and is best with cakes and fruits. It is best with strawberries, melons and peaches. It surprisingly goes well in salads too and grilled foods for a different taste . You can buy it at your local market or any Middle Eastern food store.
Don't be put off by the smell of rose water. It's the taste that's perfect for food. Sweet and exotic, refreshing and different, it;s the perfect foil for late summer fruit and cakes.
Tuesday, August 31, 2010
Leftovers Reinvented
Everyone cringes when you mention leftovers for dinner. That doesn't have to be. In fact last night's meal can be transformed into something special. All you need is some creativity to reinvent that pot roast or roast turkey.
Sometimes it just takes a sprinkle of something to give a tired dish oomph. Try sprinkling toasted bread crumbs on last night pasta for a different spin. This also works on leftover baked mac(although with this you can also try crumbled bacon)Pot pies are a wonderful way to get rid of both leftover roasts and veggies. You can take those extra peas and carrots and add them with cubed roast beef , turkey or chicken to a homemade pot pie. Finish with an phyllo dough crust.
Sandwiches are an easy no brainer way to use up leftovers. There's nothing like a thickly piled turkey or roast beef sandwich covered in gravy and perched atop a slice of bread. You can also make tasty sandwiches out of pot roast and meat loaf too. Some people are into spaghetti sandwiches where they take heated up pasta and layer it on plain white bread. Strange but true.
Leftovers needn't be bland. You can reinvent them into tasty dishes for your family.It just takes a bit of reheating and a bit of creativity.
Monday, August 30, 2010
Flantastic
Flan is one of the best desserts ever created. it;s smooth and creamy, loaded with a variety of good ingredients. It's a cool, sophisticated way to end a meal. Another plus is that it's easy to make.
Flan has been around since Roman times when the ancients had an over abundance of eggs. The recipe is a variation of a Greek pudding recipe.Early flans could be sweet and savory. There were recipes for an eel (Ick) flan as well for a honey one.The name comes from flaon meaning flat cake in Old french and Latin. The dessert took off on the Iberian peninsula where the Arab influence brought in the flavors of almond and citrus. With the Spanish taking over the New World , Spanish colonies embraced the dish. The English also loved the dessert enrobing it in a flaky pastry (Hence the custard tart).
Flan is an easy dessert to make. It involves four whole egg,s plus whole and condensed milk. it is also sweet , using usually 3/4 cups of sugar and a dash of sugar. You can also ground almonds and orange juice (cut back on the sugar if you're doing this).A variation is adding coffee for a flan con cafe. Flan does require molds and a hot bath to bake. This just needs your roasting pan half filled with water. You can add a caramelized sugar sauce to finish it off.
Flan is an easy and elegant dessert to make. It's a great way to end any meal and add a final flair of sophistication. It's cool and classic, perfect with just coffee or tea.
Flan has been around since Roman times when the ancients had an over abundance of eggs. The recipe is a variation of a Greek pudding recipe.Early flans could be sweet and savory. There were recipes for an eel (Ick) flan as well for a honey one.The name comes from flaon meaning flat cake in Old french and Latin. The dessert took off on the Iberian peninsula where the Arab influence brought in the flavors of almond and citrus. With the Spanish taking over the New World , Spanish colonies embraced the dish. The English also loved the dessert enrobing it in a flaky pastry (Hence the custard tart).
Flan is an easy dessert to make. It involves four whole egg,s plus whole and condensed milk. it is also sweet , using usually 3/4 cups of sugar and a dash of sugar. You can also ground almonds and orange juice (cut back on the sugar if you're doing this).A variation is adding coffee for a flan con cafe. Flan does require molds and a hot bath to bake. This just needs your roasting pan half filled with water. You can add a caramelized sugar sauce to finish it off.
Flan is an easy and elegant dessert to make. It's a great way to end any meal and add a final flair of sophistication. It's cool and classic, perfect with just coffee or tea.
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