It's the start of Rosh hasanah, the start of the Jewish new year. Like other holidays, it has a rich culinary tradition that goes back millenniums. Most relate to the new harvest since it;s , in essence, a harvest festival. Fresh fruit is featured heavily in the various rituals.
For a sweet new year , the Jews eat something sweet. This usually means egg rich challah bread and freshly harvested apples dipped in honey. The last is a bi g favorite with children and is served quite often during these times. dates are also popular, probably due to the fact that they are grown in Israel. Another Middle Easter fruit, the pomegranate is also used. This has been cultivated in the area since the Old Testament.
Fish also plays an important part in Rosh Hashanah meals. Usually the head is only eaten to Black eyed peas, and gourds along with spinach round out the plate.. Honey cake is eaten as desseert, again to symbolize hopes for a sweet year.
Rosh Hasanah isa time for renweal and contemplations. it;s also a time to celebrate a new year.with good foods and culinary traditions.
Friday, September 10, 2010
Thursday, September 9, 2010
New York Restaurants' Fall Season
Just as the fashion industry is gearing up for the Spring 2011 shows, Manhattan's restaurant industry is preparing for the fall season. Some new restaurants by well known chefs will be making their debuts. This means a wonderful autumn of trying out new places and sampling different spins of classics.
This was the lead article in yesterday's New York Times Dining section. There were several different key pieces written by different writers One was an interview with Marcus Samuelsson, the famed Ethiopian born Swedish raised chef. Samuelsson is a celebrity here. He is opening up Red Rooster named for the legendary Harlem restaurant. However his will not just be soul food There will be dishes that trace the cuisine back to its; African roots and Samuelsson's own heritage. It seems like it will be more expensive that Sylvia; the Harlem soul food staple. Another chef interviewed was the equally famous Shea Gallante known for his airy and sometimes strange creations at Cru. He now is opening up Ciani, an Italian hybrid of home style and haute cuisine Italian cooking.
New restaurants also are mentioned and the city seems teeming with them,.The former and very famous Empire Diner (it was featured in the Men In Black movies) will become The Highliner. The menu sounds more southern back county with duck bacon and homemade biscuits. There is Mary Queen of Scots a French Scottish fusion place that I'd like to try, Also is Porsena, which features a variety of pastas and Red Farm that has an American nouvelle cuisine take on Chinese food.
New York in the fall is always buzzing with excitement. there's the fall theater season opening as well as film festivals and fashion shows. it also means the city is humming with new restaurants and new dishes, They're the perfect accompaniments to this season of endless activities.,
This was the lead article in yesterday's New York Times Dining section. There were several different key pieces written by different writers One was an interview with Marcus Samuelsson, the famed Ethiopian born Swedish raised chef. Samuelsson is a celebrity here. He is opening up Red Rooster named for the legendary Harlem restaurant. However his will not just be soul food There will be dishes that trace the cuisine back to its; African roots and Samuelsson's own heritage. It seems like it will be more expensive that Sylvia; the Harlem soul food staple. Another chef interviewed was the equally famous Shea Gallante known for his airy and sometimes strange creations at Cru. He now is opening up Ciani, an Italian hybrid of home style and haute cuisine Italian cooking.
New restaurants also are mentioned and the city seems teeming with them,.The former and very famous Empire Diner (it was featured in the Men In Black movies) will become The Highliner. The menu sounds more southern back county with duck bacon and homemade biscuits. There is Mary Queen of Scots a French Scottish fusion place that I'd like to try, Also is Porsena, which features a variety of pastas and Red Farm that has an American nouvelle cuisine take on Chinese food.
New York in the fall is always buzzing with excitement. there's the fall theater season opening as well as film festivals and fashion shows. it also means the city is humming with new restaurants and new dishes, They're the perfect accompaniments to this season of endless activities.,
Wednesday, September 8, 2010
Milkshakes With A Kick
Today's Times Dining section has an interesting article about milkshakes . These aren't your average Dairy Queen chocs and vanillas. These are laced with all sorts of booze which makes for a fun drink at the bar or even at home.
Steven Stern wrote this piece and he must have had fun with his research. He mentions the famed Brooklyn Bowl shakes which are laced with bourbon and also the innocuous Nutella. This i give it the flavor of a kicky Southern praline.Another bar , Manhattan;s famed Momufuku uses a butterscotch schnappes to offset a pistachio milkshake;s saltiness. The bar also produces a one that requires Kahlua and milk along with vanilla soft serve. Imagine a more wholesome version of a White Russian and this is it.
You can also make boozy shakes at home. After all that's what a mudslide is Thsi si ablend of Kahlua, vodak(any kind) and Bailey's Irish cream along with chocolate syrup and vanilla or chocolate ice cram. You can get also think about adding Godiva's Chocolate liquor to any kind of basic milk shake or even malt. I can see maybe adding that and a jigger of peppermint schnappes to a chocolate shake for a fun dessert. Most restaurants serve their spiked shakes with a glorified burger and fries. i think is is abit much . I would save these concoctions for a Saturday night dessert. You can kick back with a tall glass and watch a movie.
Spiked shakes are a neat innovation. You can get them out at certain bars however you can also make your own. be creative with some flavored liquor and just simple dashes of milk ice cream and maybe chocolate sauce. Then enjoy this decadent treat!
Steven Stern wrote this piece and he must have had fun with his research. He mentions the famed Brooklyn Bowl shakes which are laced with bourbon and also the innocuous Nutella. This i give it the flavor of a kicky Southern praline.Another bar , Manhattan;s famed Momufuku uses a butterscotch schnappes to offset a pistachio milkshake;s saltiness. The bar also produces a one that requires Kahlua and milk along with vanilla soft serve. Imagine a more wholesome version of a White Russian and this is it.
You can also make boozy shakes at home. After all that's what a mudslide is Thsi si ablend of Kahlua, vodak(any kind) and Bailey's Irish cream along with chocolate syrup and vanilla or chocolate ice cram. You can get also think about adding Godiva's Chocolate liquor to any kind of basic milk shake or even malt. I can see maybe adding that and a jigger of peppermint schnappes to a chocolate shake for a fun dessert. Most restaurants serve their spiked shakes with a glorified burger and fries. i think is is abit much . I would save these concoctions for a Saturday night dessert. You can kick back with a tall glass and watch a movie.
Spiked shakes are a neat innovation. You can get them out at certain bars however you can also make your own. be creative with some flavored liquor and just simple dashes of milk ice cream and maybe chocolate sauce. Then enjoy this decadent treat!
Tuesday, September 7, 2010
Homemade Goodness
Now with school starting and summer hours over and done with , it's time to treat the family to a hearty dinner. The problem is you just don't have enough time. This is the busiest season and it will only get worse right up to the holidays. Yet you can still give your family that home made goodness.
How?
Frozen foods.
Yup, there's nothing wrong with defrosting and nuking. There are many frozen food companies that provide your family with the type of meal your granny used to cook. Check out Marie Callendar's pot pies. There's this thick gravy smothering the best veggies and thick meat chunks along with a flaky crust. This is the perfect meal for those long days of endless reports , soccer try outs and endless midterms. Other companies such as Swanson's and Weavers offer up such homey main courses such as fried chicken and mashed potatoes along with beef goulash . Add on some salad and hot rolls for more sustenance.
You can still give your family home cooked goodness even if you have no time. Frozen foods make it all possible. It just takes a few minutes for a satisfying , old fashioned dinner,
How?
Frozen foods.
Yup, there's nothing wrong with defrosting and nuking. There are many frozen food companies that provide your family with the type of meal your granny used to cook. Check out Marie Callendar's pot pies. There's this thick gravy smothering the best veggies and thick meat chunks along with a flaky crust. This is the perfect meal for those long days of endless reports , soccer try outs and endless midterms. Other companies such as Swanson's and Weavers offer up such homey main courses such as fried chicken and mashed potatoes along with beef goulash . Add on some salad and hot rolls for more sustenance.
You can still give your family home cooked goodness even if you have no time. Frozen foods make it all possible. It just takes a few minutes for a satisfying , old fashioned dinner,
Monday, September 6, 2010
A Good Labor Day
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.
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.
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.
Subscribe to:
Posts (Atom)
Posts
