If you want to start a war, ask people what they ;re favorite type of cookie is, then refute. it. The crunchy lovers will get up into arms , The chewy affectionados will huff. Everyone has their opinion on what makes a good cookie?A crackly texture and intense flavor. Or a soft gummy like consistency with a just baked taste.
I'm a snap person myself. I love crunchy cookies that break into a thousands crumbs upon being bitten. I love the fact that they're well baked and there's a sound when they;'re broken. I thinks that's why they;re my all time favorite treat. What does make a cookie crisp? White sugar will give dough that much needed texture. brown sugar works the opposite. It leaves the texture a very malleable like a royal icing feel. If you want the dough even softer add eggs. The eggs make for a sponginess which I guess is OK for dunking. The type of flour is important too. Rice flour makes the best crunchy cookies . it even adds a grittiness to the dough.
From what I can see from the web, people are all about the crunch. Also crunchy cookies are just fun., They're noisemakers. My favorites are gingersnaps, chocolate snaps, any bakery cookie dipped in chocolate. The oven fresh and have a very buttery taste if I'm going to eat them.
So what's your poison? Crunchy ? Or chewy? Let Foodie Pantry know your cookie passion.
Friday, October 8, 2010
Thursday, October 7, 2010
Michelin Takes Manhattan
The Michelin and Zagat restaurant guides are the tow most read books in the world. People use them on their travels and in their home towns to see where to go and what to order. It's a big deal to not only get into them but to get a good rating as well.
Yesterday;s new York Times Dining section had an interesting article about the Michelin Guide. The piece written by the famed Florence Fabricant a long time Dining regular relates of how chefs and owners feel when their place is not mentioned. According to one interviewee, Joe Bastanich on e of the owners of Da Post and Lydia Bastianich's son it's a big deal to get a rating in the Michelin Guide. It boosts business to no end and also perks up curiosity about an eatery. The executive chef of the renown Boulud feels that the rating is wonderful.
The Michelin Guide critics are Americans and are all anonymous. They seem not to be as severe in their criticism as their European counterparts. restaurants have closed after achieving a three star status because it;s hard to keep up the good food. Chefs have killed themselves. in all honesty Zagat has a much more tougher rating system than Michelin.
Personally I would just ditch the guides and go to what looks or smells the best. it;s more fun that way, especially in New York. Yes it's good to use a guide but even better to use your instincts.
Yesterday;s new York Times Dining section had an interesting article about the Michelin Guide. The piece written by the famed Florence Fabricant a long time Dining regular relates of how chefs and owners feel when their place is not mentioned. According to one interviewee, Joe Bastanich on e of the owners of Da Post and Lydia Bastianich's son it's a big deal to get a rating in the Michelin Guide. It boosts business to no end and also perks up curiosity about an eatery. The executive chef of the renown Boulud feels that the rating is wonderful.
The Michelin Guide critics are Americans and are all anonymous. They seem not to be as severe in their criticism as their European counterparts. restaurants have closed after achieving a three star status because it;s hard to keep up the good food. Chefs have killed themselves. in all honesty Zagat has a much more tougher rating system than Michelin.
Personally I would just ditch the guides and go to what looks or smells the best. it;s more fun that way, especially in New York. Yes it's good to use a guide but even better to use your instincts.
Wednesday, October 6, 2010
Crazy Foods
Spaghetti in a taco? Yes, it's flinch inducing to adults but it's the hottest dish out there amongst tweens. Thanks to the show "iCarly" twelve year olds are putting pasta and sauce between a Mexican classic. It;s a popular dish on the show and kids are literally gobbling it up.
The dish made the front page of today's Dining Section of the New York Times. it was written by Helene Stapinski who may or may not have a tween herself. It's a simple enough dish. Warm up hard taco shells, boil spaghetti and the put the tow together. Top with tomato sauce , spices and the typical taco toppings such as sour cream, shredded lettuce chopped tomatoes and cheese. Kids even love making it which is a good step towards cooking.
Spaghetti and tacos is not a new combination. There is a generation out there that adores refried spaghetti on Wonder bread. A friend of mine still loves this even though he's in his sixties. I guess it was the number one food of his childhood (and like cats we have a lifelong love of certain tastes call it the foods of our kitten hood.) There's also spaghetti soup which is like a runnier version of pasta and sauce. Spaghetti goes well with everything, even Mexican.
Will I ever try this? No I love Mexican food.I love Italian food. I do not , however,like the two combined.
The dish made the front page of today's Dining Section of the New York Times. it was written by Helene Stapinski who may or may not have a tween herself. It's a simple enough dish. Warm up hard taco shells, boil spaghetti and the put the tow together. Top with tomato sauce , spices and the typical taco toppings such as sour cream, shredded lettuce chopped tomatoes and cheese. Kids even love making it which is a good step towards cooking.
Spaghetti and tacos is not a new combination. There is a generation out there that adores refried spaghetti on Wonder bread. A friend of mine still loves this even though he's in his sixties. I guess it was the number one food of his childhood (and like cats we have a lifelong love of certain tastes call it the foods of our kitten hood.) There's also spaghetti soup which is like a runnier version of pasta and sauce. Spaghetti goes well with everything, even Mexican.
Will I ever try this? No I love Mexican food.I love Italian food. I do not , however,like the two combined.
Tuesday, October 5, 2010
Get Squashed
This is the season for squash. The markets and farms are rife with all sorts of them. What I love about it is that they're versatile. There are so many recipes that you can cook squash everyday and not be bored with it. Not only that squash can be made by the novice as well as the more experienced cook.
The two squashes that are popular right now are the butternut and the acorn squash. The butternut is an elongated bell shaped veggie. The flesh is a creamy orange color and it has a mild taste. It's the better of the two for making soups because it will produce a rich creamy puree. You can also make kabobs from it as well as a squash gratin. You could also use butternut squash to make a type of squash sweet pie similar to pumpkin.
Acorn squash is smaller,resembling what else - an acorn. It has a deep green color with an smooth orange flesh. Because it has a thick rind, butternut squash can't be peeled it has to be baked. You can bake it in an over for forty minutes or even a microwave for eight minutes. I like it with butter in it with brings out the taste in my opinion.
It's the squash season.Bring home a couple of butternuts and acorn. Prepare them anyway you can.They're delicious additions to the autumn diet!
The two squashes that are popular right now are the butternut and the acorn squash. The butternut is an elongated bell shaped veggie. The flesh is a creamy orange color and it has a mild taste. It's the better of the two for making soups because it will produce a rich creamy puree. You can also make kabobs from it as well as a squash gratin. You could also use butternut squash to make a type of squash sweet pie similar to pumpkin.
Acorn squash is smaller,resembling what else - an acorn. It has a deep green color with an smooth orange flesh. Because it has a thick rind, butternut squash can't be peeled it has to be baked. You can bake it in an over for forty minutes or even a microwave for eight minutes. I like it with butter in it with brings out the taste in my opinion.
It's the squash season.Bring home a couple of butternuts and acorn. Prepare them anyway you can.They're delicious additions to the autumn diet!
Monday, October 4, 2010
Farm Fresh Gpoodness
I live in New jersey th e Garden State. It's the most evident in the fall when our farms (yes we have farms and large ones too) yield amazing bushels of fresh fruit and vegetables. I went on a mini tour of Monmouth County. It's Jersey's most productive county with the Atlantic Ocean on one side and farms along its' interior. The farms are a plenty and it was hard to choose which one to visit.
I stopped at Monmouth;'s most famous farm, Delicious Orchards. This is one of the oldest and has everything, They're known for their variety of fruits and veggies. You can also go raspberry and apple picking here in the fall and strawberry gathering in June. I bought some fresh Brussels sprouts (so good with butter and Parmesan cheese) and a nice acorn squash. This is the perfect time for any kind of squash and it's a versatile veggie. It's great roasted with olive oil or good pureed into a soup. I also splurged on Delicious' baked goods buying their famed cider doughnuts, pan brownies and English muffin bread.
I also stopped at an apple and pumpkin picking farm. There are several of these in Monmouth county . There are also pear orchards where you can go too. These are perfect if you're making butters or desserts. The place also sold squashes and tubers. I picked up an interesting white sweet potato. Imagine a yam with the color leached out of it and you have an albino sweet potato. It can be cooked the same ways as a regular sweet potato and has the same taste.
Go to the farms where ever you are. There's so many good choices for farm fresh ingredients. You;ll get the benefit of picking your own as well as all those important vitamins.
I stopped at Monmouth;'s most famous farm, Delicious Orchards. This is one of the oldest and has everything, They're known for their variety of fruits and veggies. You can also go raspberry and apple picking here in the fall and strawberry gathering in June. I bought some fresh Brussels sprouts (so good with butter and Parmesan cheese) and a nice acorn squash. This is the perfect time for any kind of squash and it's a versatile veggie. It's great roasted with olive oil or good pureed into a soup. I also splurged on Delicious' baked goods buying their famed cider doughnuts, pan brownies and English muffin bread.
I also stopped at an apple and pumpkin picking farm. There are several of these in Monmouth county . There are also pear orchards where you can go too. These are perfect if you're making butters or desserts. The place also sold squashes and tubers. I picked up an interesting white sweet potato. Imagine a yam with the color leached out of it and you have an albino sweet potato. It can be cooked the same ways as a regular sweet potato and has the same taste.
Go to the farms where ever you are. There's so many good choices for farm fresh ingredients. You;ll get the benefit of picking your own as well as all those important vitamins.
Saturday, October 2, 2010
A Good Hot Cup
Now that October and cooler weather are here , it;s time to finally enjoy a nice hot cup of something.A warm brew is now more appreciated than anything loaded with ice. Also a hot beverage is much more richer than an iced anything. The drinks flavor intensifies and the various notes come out.
My favorite cold weather drink is Lady Grey tea. This is a more delicate blend than its' cousin, Earl Grey . It has a strong orange notes but doesn't have the astringency of the others. I have it sans milk and sugar. I think adding anything to it would compromise the taste. It's the perfect breakfast tea for a chilly morning. For a walk on a windswept beach I'd bring a more robust tea. Something with dark notes that could stand up to an accompanying sandwich. Any of the Lipton blends is good and with these you can add sweeteners.
Of course nothing beats hot coffee or hot cocoa on a chilly night. Chock Full of Nuts is a tasty brew, perfect with a good book and one of those blanket robe thingies. I also like the way it complements the hearty cakes and pies of the season.,Cocoa is a different matter. Some people do like a delicate blend which is what I prefer,namely Droste with sugar added. This reminds me of true Parisian hot chocolate and it's just lovely with fresh buttery croissants. What a perfect fall breakfast before you head out hiking or leaf gazing.
Now that October is here wean yourself off the iced drinks. Appreciate the full, rich taste of a hot drink, A good hot cup of whatever is soothing for both body and soul.
My favorite cold weather drink is Lady Grey tea. This is a more delicate blend than its' cousin, Earl Grey . It has a strong orange notes but doesn't have the astringency of the others. I have it sans milk and sugar. I think adding anything to it would compromise the taste. It's the perfect breakfast tea for a chilly morning. For a walk on a windswept beach I'd bring a more robust tea. Something with dark notes that could stand up to an accompanying sandwich. Any of the Lipton blends is good and with these you can add sweeteners.
Of course nothing beats hot coffee or hot cocoa on a chilly night. Chock Full of Nuts is a tasty brew, perfect with a good book and one of those blanket robe thingies. I also like the way it complements the hearty cakes and pies of the season.,Cocoa is a different matter. Some people do like a delicate blend which is what I prefer,namely Droste with sugar added. This reminds me of true Parisian hot chocolate and it's just lovely with fresh buttery croissants. What a perfect fall breakfast before you head out hiking or leaf gazing.
Now that October is here wean yourself off the iced drinks. Appreciate the full, rich taste of a hot drink, A good hot cup of whatever is soothing for both body and soul.
Friday, October 1, 2010
Autumn In New York
The New York Tines Dining section had reviewed Da Posto, the city's premier restaurant and that got me thinking. October in Manhattan is a magical time. The weather becomes cooler and crisper (usually). The opera and theater seasons are blooming with openings and first nights. The party season is just beginning. This all means that there are restaurants involved. The city has some good ones to celebrate this elegant, fun season.
One of my favorites will always be Marinella's.It's a Genovese type restaurant featuring seafood . It;'s a wonderful quiet and elegant place without all the star hoopla. The food is just as good as Da Posto but it doesn't have that dreadful celebrity cache now associated with city eateries. Marinella's also offers risotto and polenta and has almost carbon copy recipes of my family ones. To me it's just like eating at home. If you do want grand then head over a few blocks to Vanity Fair editor's Graydon Carter's Ye Waverly Inn. This has been around for a few years. The food is pricey but good. It is a great place to look for celebrities and any Euro millionaires if there are any left.
New York also has some small stops where you can go for some sandwiches. The best are usually away from the tourist spots where the food can be lousy and the cost extravagant. The newest hot spot for Italian sandwiches is Eataly brought to you by the famed chef Lidia Bastianich and her son Joe. Together with Mario Batale they created a haven in which to get fresh made true Italian pizzas and freshly sliced prosciutto and mortadella. Take these with you when you go sit in nearby Union Square Park.
Manhattan is full of fall delights from the theater to cool crisp breezes. Add a special meal to the mix to celebrate the fall season. There are enough restaurants around that great island to do so.
One of my favorites will always be Marinella's.It's a Genovese type restaurant featuring seafood . It;'s a wonderful quiet and elegant place without all the star hoopla. The food is just as good as Da Posto but it doesn't have that dreadful celebrity cache now associated with city eateries. Marinella's also offers risotto and polenta and has almost carbon copy recipes of my family ones. To me it's just like eating at home. If you do want grand then head over a few blocks to Vanity Fair editor's Graydon Carter's Ye Waverly Inn. This has been around for a few years. The food is pricey but good. It is a great place to look for celebrities and any Euro millionaires if there are any left.
New York also has some small stops where you can go for some sandwiches. The best are usually away from the tourist spots where the food can be lousy and the cost extravagant. The newest hot spot for Italian sandwiches is Eataly brought to you by the famed chef Lidia Bastianich and her son Joe. Together with Mario Batale they created a haven in which to get fresh made true Italian pizzas and freshly sliced prosciutto and mortadella. Take these with you when you go sit in nearby Union Square Park.
Manhattan is full of fall delights from the theater to cool crisp breezes. Add a special meal to the mix to celebrate the fall season. There are enough restaurants around that great island to do so.
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