Bugs are always fascinating however do I want a few live ones on my plate. I don;t mind a butterfly or two if I'm eating outside or even an ant or a lady bug. There are some people who like eating them. Live. Like Uncle Fester from "The Adams. Family" Even stranger - there are restaurants who serve them up - just like fries.
Today's New York Times Dining section had a huge article devoted to those who love their food squiggly and wiggly. The piece written by Jeff Gardinier tells about various Mexican restaurants that serve up live worms and moths. It's part of the indigenous culture a sit is in China and in parts of Africa. Most diners describe the bugs as crunchy like potato chips or chewy and soft like tender bacon bits. Insects can be serve din almost any medium from appetizer to even dessert.Most insects used are grubs or silkworm larvae.
What's fascinating to me is that people actually like them. I guess, as a foodie, I have a lot of growing to do. However I just can't wrap my head around chowing down on bugs , especially works. Some people have no qualms doing so and these are getting an excellent source of protein. An interesting note - if you have shellfish allergies two to one you're also allergic to insect meat.
Would I ever eat any bugs? No,. Sorry , I'm not that adventurous. I'm sure they're delicious and fun but they just still - well - creepy crawlers.
Wednesday, September 22, 2010
Tuesday, September 21, 2010
The Goodness Of A Fall Harvest
Fall is officially here and with it a dearth of good for you veggies and fruits. This is the season to take advantage of some of the vitamin rich bounties that our orchards and gardens are yielding. Start eating them now and you and your family will feel better during the months ahead.
Pumpkins and squash are a big part of the seasonal diet. Both are high in iron and beta carotene. They are also high in Vitamin A and magnesium too. Kale, another fall favorite is a good source of Vitamin A. If your kids aren't big on it consider making kale chips. Wash the leaves , then put on a lightly oiled cookie sheet and season with sea salt. Bake in a low oven for half an hour. Cabbage , which is great for dieters makes its' entrance now too. There''s nothing like stuffed cabbage filled with tofu and brown rice for an uber healthy dinner.
Of course there are apples and pears. These are rich in a number of vitamins and antioxidants. Luckily you can tum both into caramel coated treats on a stick so the kids will gobble them up. You can also think about making baked apples or poached pears in wine. You can also add the fruit , cut up in chunks to salad for crunch and taste too.
The fall brings a harvest of good fruits and vegetables. Yet they're also good for your body too. Celebrate this autumn with them!
Pumpkins and squash are a big part of the seasonal diet. Both are high in iron and beta carotene. They are also high in Vitamin A and magnesium too. Kale, another fall favorite is a good source of Vitamin A. If your kids aren't big on it consider making kale chips. Wash the leaves , then put on a lightly oiled cookie sheet and season with sea salt. Bake in a low oven for half an hour. Cabbage , which is great for dieters makes its' entrance now too. There''s nothing like stuffed cabbage filled with tofu and brown rice for an uber healthy dinner.
Of course there are apples and pears. These are rich in a number of vitamins and antioxidants. Luckily you can tum both into caramel coated treats on a stick so the kids will gobble them up. You can also think about making baked apples or poached pears in wine. You can also add the fruit , cut up in chunks to salad for crunch and taste too.
The fall brings a harvest of good fruits and vegetables. Yet they're also good for your body too. Celebrate this autumn with them!
Monday, September 20, 2010
A North Jersey Classic
New Jersey is full of iconic eating places. There's the Tick Tock Diner in Clifton, the Galloping Hill Grill in Union and of course Pizza Town USA in Elmwood Park, right on another NJ icon Rte 46. This last has been turning out crispy crust pizzas for over fifty years. The best part is they haven't changed any of their recipes. This is what has earned them the title of "New Jersey's Best Pizza" in NJ Monthly.
Pizza Town USA started out as a roadside stand right off the Parkway North Exit. Its' original structure hasn't changed It's basically an stand with a screened outer wall. The tables are basic , just a few picnic style ones set out. Pizza Town has been owned by the Tomo family since 1958. What is great is that the Tomos keep the same recipes and they have plain old pizza - nothing fancy or yuppie influenced. This is what I like about the food. It;s simple .Pizza calzones, zeppolis and heroes. Typical Friday night meal or weekend with friends fare.
The pizzas are phenomenal.Their crust is the best I've tasted. Crispy and dry with that just out of the oven taste. I love the fact that you can still get anchovies as a topping. No other pizzeria offers that choice these days. I didn't order that but got one covered in chewy mushrooms and extra sauce - which again is fantastic, It's what pizza sauce should taste like with a tang. They also serve birch beer - again perfect with pizza. My next trip back will definitely be to get that classic calzone pizza dough filled with ricotta and ham. Of course I'm also going to get the freshly fried zeppoli too.
If you're in the Elmwood Park area some night , stop off at Pizza Town USA.It's a trip back to the past but also to when fast food was genuinely good. You'll enjoy it, from a slice of fresh made pizza to a gooey calzone.
Pizza Town USA started out as a roadside stand right off the Parkway North Exit. Its' original structure hasn't changed It's basically an stand with a screened outer wall. The tables are basic , just a few picnic style ones set out. Pizza Town has been owned by the Tomo family since 1958. What is great is that the Tomos keep the same recipes and they have plain old pizza - nothing fancy or yuppie influenced. This is what I like about the food. It;s simple .Pizza calzones, zeppolis and heroes. Typical Friday night meal or weekend with friends fare.
The pizzas are phenomenal.Their crust is the best I've tasted. Crispy and dry with that just out of the oven taste. I love the fact that you can still get anchovies as a topping. No other pizzeria offers that choice these days. I didn't order that but got one covered in chewy mushrooms and extra sauce - which again is fantastic, It's what pizza sauce should taste like with a tang. They also serve birch beer - again perfect with pizza. My next trip back will definitely be to get that classic calzone pizza dough filled with ricotta and ham. Of course I'm also going to get the freshly fried zeppoli too.
If you're in the Elmwood Park area some night , stop off at Pizza Town USA.It's a trip back to the past but also to when fast food was genuinely good. You'll enjoy it, from a slice of fresh made pizza to a gooey calzone.
Saturday, September 18, 2010
Jamming
There's nothing like jam on a warm English muffin or well buttered toast. Even bette r is when you make it. Now that the summer harvest is done with it's time to try jam making. With the right equipment, It's relatively easy and fun.it;s also a great Saturday afternoon activity the whole family can profit from.
I know everyone has qualms about jam making. After all it does come with a bad rap.preserve the wrong way and you've got problems namely a deadly botulism. However if don e the right way you have homemade jams that can be enjoyed whether in crepes or on muffins. You do need th e right equipment though such as sterilized jars, paraffin for sealing and two piece metal lids. You'll also need a kettle or large pot for cooking along with pectins for preserving Pectins are thickening agents derived from fruit. This is what holds the mixture together and give jams and jellies their texture.
What kind of jams to make? Apples are big right now along with pears. You can make either a n apple butter (sooo good on fresh made bread or some kind of apple chutney. Pears lend themselves to some wonderful jams too. You can also make a spicy butter from them too using nutmeg. The English go for blackberries this time of year and English kitchen are full of jars of the stuff freshly made into jam. There;s a wonderful site www.canning-recipes.com that has dozens upon dozens of ideas . Go to it if you want just simple recipes or looking for more adventurous ones.
Takes your harvests and turn them into jams. There's nothing like waking up on a cool morning to a cup of coffee and homemade jam spread on buttered toast or English muffin! better yet you have your favorite fruit flavors to choose from
I know everyone has qualms about jam making. After all it does come with a bad rap.preserve the wrong way and you've got problems namely a deadly botulism. However if don e the right way you have homemade jams that can be enjoyed whether in crepes or on muffins. You do need th e right equipment though such as sterilized jars, paraffin for sealing and two piece metal lids. You'll also need a kettle or large pot for cooking along with pectins for preserving Pectins are thickening agents derived from fruit. This is what holds the mixture together and give jams and jellies their texture.
What kind of jams to make? Apples are big right now along with pears. You can make either a n apple butter (sooo good on fresh made bread or some kind of apple chutney. Pears lend themselves to some wonderful jams too. You can also make a spicy butter from them too using nutmeg. The English go for blackberries this time of year and English kitchen are full of jars of the stuff freshly made into jam. There;s a wonderful site www.canning-recipes.com that has dozens upon dozens of ideas . Go to it if you want just simple recipes or looking for more adventurous ones.
Takes your harvests and turn them into jams. There's nothing like waking up on a cool morning to a cup of coffee and homemade jam spread on buttered toast or English muffin! better yet you have your favorite fruit flavors to choose from
Friday, September 17, 2010
A Lovely Fall Picnic
Now that the weather is changing it;s possible to go on a decent picnic without getting heat stroke. Eating outside in cooler weather means a whole list of good foods to make You can enjoy fresh picked apples or some salsa made with the summer's tomatoes and pepper crops. it also means just enjoying a lazy Saturday or Sunday with nothing to do but rest and relax.
What makes a good autumn picnic. Well you can now bring any kin d of food without having to worry about it turning bad.my recommendations would be a cold whole roast chicken or sliced roast beef. These make for excellent sandwiches tor stand up well on their own. You can add a fresh green salad or finger foods such as olives grape tomatoes, sweet gherkins and broccoli florets. You can also bring other salads .Try making coleslaw with a dash or horse radish for added zip.Another good thing. Nix the soda and bottled water . bring the season appropriate apple cider with you.
Cooler weather picnics mean you can bring creamy desserts. You don't have to worry about intense heat melting them or turning them sour. You can make apple gallettes and serve them with fresh whipped cream.Both will be easy to store in a cooler. Another idea is bringing any kind of turnover.Fresh fruit such as the apples and now pears are also a good way to end an outdoor picnic. You can also bring cake slices to end a meal too. With dropped temps you don;t have to worry about the icing getting gooey on you or melting off the cake.
A fall picnic is a great way of appreciating the changing scenery and weather. It;s also one of the best ways to enjoy a Saturday or Sunday lunch with family and friends. The weather will be perfect and so will the food!
What makes a good autumn picnic. Well you can now bring any kin d of food without having to worry about it turning bad.my recommendations would be a cold whole roast chicken or sliced roast beef. These make for excellent sandwiches tor stand up well on their own. You can add a fresh green salad or finger foods such as olives grape tomatoes, sweet gherkins and broccoli florets. You can also bring other salads .Try making coleslaw with a dash or horse radish for added zip.Another good thing. Nix the soda and bottled water . bring the season appropriate apple cider with you.
Cooler weather picnics mean you can bring creamy desserts. You don't have to worry about intense heat melting them or turning them sour. You can make apple gallettes and serve them with fresh whipped cream.Both will be easy to store in a cooler. Another idea is bringing any kind of turnover.Fresh fruit such as the apples and now pears are also a good way to end an outdoor picnic. You can also bring cake slices to end a meal too. With dropped temps you don;t have to worry about the icing getting gooey on you or melting off the cake.
A fall picnic is a great way of appreciating the changing scenery and weather. It;s also one of the best ways to enjoy a Saturday or Sunday lunch with family and friends. The weather will be perfect and so will the food!
Thursday, September 16, 2010
The Feast of San Gennaro
If you're lucky to be in Manhattan this week then stop in and visit the Hallmark San Gennaro Festival. This is a time when the residents of Little Italy. it;s a time when what's left of th e old neighborhood come s out and celebrates. it is full of tradition and feasting.
Yesterday's Mew York Times Dining had an interesting article that ties in the feast with Lower Manhattan;s and a kind of renegade restaurant Torisi's Italian Specialties run by Rich Torrisi and Mario Carbone. They are known not just for tweaking and rethinking Italian recipes but for doing the same wit American ones too. They're best known for doing a terrine in croute in the shape if a giant pretzel and filling it with a pate spiced with what;s found in a hot dog. it;s an interesting spin on a New York street vendor classic.
They also are putting an Asian fusion spin on their food for this week. Both chefs are offering wok fried mozzarella sticks. They will fry it on a light oil as opposed to deep frying which is a standard method of cooking at any street fair. They are also creating a version of a steamed pork bun but using Italian semolina rolls and filled with glazed pork. it will have a topping of peppers and will be a take on the classic sausage and peppers sandwich San Gennaro is known for.
San Gennaro's is a fun time for all sorts of feasting from the savory to the sweet. however if you get the chance stop in for a variation of it at Torrisi's Italian Specialties. Then go back out and get yourself a bag o f fresh made zeppolis and Italian ice.
Yesterday's Mew York Times Dining had an interesting article that ties in the feast with Lower Manhattan;s and a kind of renegade restaurant Torisi's Italian Specialties run by Rich Torrisi and Mario Carbone. They are known not just for tweaking and rethinking Italian recipes but for doing the same wit American ones too. They're best known for doing a terrine in croute in the shape if a giant pretzel and filling it with a pate spiced with what;s found in a hot dog. it;s an interesting spin on a New York street vendor classic.
They also are putting an Asian fusion spin on their food for this week. Both chefs are offering wok fried mozzarella sticks. They will fry it on a light oil as opposed to deep frying which is a standard method of cooking at any street fair. They are also creating a version of a steamed pork bun but using Italian semolina rolls and filled with glazed pork. it will have a topping of peppers and will be a take on the classic sausage and peppers sandwich San Gennaro is known for.
San Gennaro's is a fun time for all sorts of feasting from the savory to the sweet. however if you get the chance stop in for a variation of it at Torrisi's Italian Specialties. Then go back out and get yourself a bag o f fresh made zeppolis and Italian ice.
Wednesday, September 15, 2010
Happiness Is A Food Proccessor
Food processors used to be a vital way of American culinary life. They wer e on every bride to be's must have list. People raved about them. in those ealry big kitchen gadget days. Now they've kind of lost favor . I don't know why . They're still as handy and as useful as ever.
They're also the subject of a huge article in today's Dining section of The New York Times. it was written by - of course - the brilliant Mark Bittman. He has a number of good point about why people should use their processors. The machines are excellent for chopping and grating as well as for kneading. Did you also know that you can use it to turn regular granuated sugar into super fine or to grind whole spices along with sea salt into dusts . Also a processor is good ofr turning any nut into a smooth creamy butter. You don't have to use your processort for the usual processing. Think outside the recipe box.
Bittman also has a number of good recipe ideas too. A typical food processor recipe is carrot cake because it makes it easier to grate up large quantities of carrots. However he has an excellent apple tart that is worth making. This calls for using your processor twice : first for kneading the tart's dough,the second for slicing apples. He also throws in a chicken meatball recipe that sounds yummy.I can see adding these to a side of spaghetti orr serving them at a cocktail party. there's also a recipe for stir fried sweet potatoes that involves them being processed into chunks along with scallions.
If you have a food processor, then think about suing it again. there are so many things you can make with it. it;s great for everything form chopping fruit to kneading all sorts of dough. It's not a dinosaur. Itcan still be an active part of a 21st Century kitchen.
They're also the subject of a huge article in today's Dining section of The New York Times. it was written by - of course - the brilliant Mark Bittman. He has a number of good point about why people should use their processors. The machines are excellent for chopping and grating as well as for kneading. Did you also know that you can use it to turn regular granuated sugar into super fine or to grind whole spices along with sea salt into dusts . Also a processor is good ofr turning any nut into a smooth creamy butter. You don't have to use your processort for the usual processing. Think outside the recipe box.
Bittman also has a number of good recipe ideas too. A typical food processor recipe is carrot cake because it makes it easier to grate up large quantities of carrots. However he has an excellent apple tart that is worth making. This calls for using your processor twice : first for kneading the tart's dough,the second for slicing apples. He also throws in a chicken meatball recipe that sounds yummy.I can see adding these to a side of spaghetti orr serving them at a cocktail party. there's also a recipe for stir fried sweet potatoes that involves them being processed into chunks along with scallions.
If you have a food processor, then think about suing it again. there are so many things you can make with it. it;s great for everything form chopping fruit to kneading all sorts of dough. It's not a dinosaur. Itcan still be an active part of a 21st Century kitchen.
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