It's Columbus Day here in the States. it;s the day we celebrate the founding of America by Christopher Columbus. it;s also a day when Italian Americans can feel a surge of pride over Italian accomplishments for the past 4000 years.
To me it's a day to also celebrate being NorthernItalian and the contributions we've made, especially in food (not to mention in design , fashion, and Carla Bruni all from mygreat grandparents' native Piedmonte). The North has given the world French cuisine(it came when Caterina de Medici married) Henri II of France. We also gave the world that great dish bagna calda, polenta and risotto. This is refined, elegant cooking, different from the heartier dishes of Southern Italy. the sauces are similar to beurre blanc and the main ingredient is butter and not olive oil. The food is artisanal coming from the best farms throughout Piedmonte and Lombardy along with Trente Aldige, Friuli Emilia Romana, and of course Veneto.
The south has some good dishes as well. Naples is known for it;s seafood and pastas as is the rest of Southern Italy. Pizza was born in the South and spread slowly up north in the 1960's. The Southerners are also known for their lush pastries, filled with ricotta. and citrus flavorings. Of course gelati is the dessert of the day no matter where you go in Italy.
This is a day to celebrate Italy but celebrate its' rich cuisine too. It has been the most influential in all the world, simply because it is good. it ranks right up there with Italian design and fashion, movie making and car manufacturing.
Monday, October 11, 2010
Saturday, October 9, 2010
Spoiler Alert: The Times Food Section Is Out
Spoiler alert for all you foodies who haven't received tomorrow;s Sunday Times. Their annual food section is out int eh Sunday magazine. It's a doozy with some interesting articles , recipes and interviews.
I'm not going to go into details but it's not to be missed. There are some good pieces written by some of the Wednesdays Dining regulars like Frank Bruni. As usual it also has some eye opening pieces that make you scratch your head and go "Hmmm" (also the Sunday Times puzzle is pretty decent this week It's not food related though which would have been a bigger kick)
Another FYI yesterday was our eight hundredth article at Foodie Pantry. Pretty soon I'll be reaching the 1,000 th article.
Have fun reading The Times tomorrow and if you want all eight hundred of my entries.
I'm not going to go into details but it's not to be missed. There are some good pieces written by some of the Wednesdays Dining regulars like Frank Bruni. As usual it also has some eye opening pieces that make you scratch your head and go "Hmmm" (also the Sunday Times puzzle is pretty decent this week It's not food related though which would have been a bigger kick)
Another FYI yesterday was our eight hundredth article at Foodie Pantry. Pretty soon I'll be reaching the 1,000 th article.
Have fun reading The Times tomorrow and if you want all eight hundred of my entries.
Friday, October 8, 2010
Crunchy Versus Chewy
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.
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.
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.
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