I recently walked into my town's bakery just to get a loaf of Italian bread. However what greeted me was something worthy of the Cake Boss or Duff,. There were a variety of cakes, done, ,like hats, flower gardens and sandcastles.They looked beautiful and gorgeous . However they were hiding a secret.
They were probably mediocre cakes.
My town bakery is not one known for great pastry. It doesn't have the reputation of other bakeries in the area. In fact I have to drive ten minutes down the highway to go to a really good Italian bakery. So I wonder what was this bakery doing creating amazing looking cakes?Shouldn't they be more concerned with taste than appearance? Or has our society of celebrity baker influenced them so much? Instead of focusing on making marzipan shells and flowers they should be worrying if their vanilla is up to snuff or their cream fillings are so gummy(which they have been in the past)
I realize that the Food channel , along,with so many other ones that feature the food industry is influencing the way restaurants and bakery do their job. They give what people seen on TV. The problem is that this may jeopardize their own style and experience. It's wonderful to create the dish of the moment, however be knowledgeable in doing so.Don't create gorgeous decorations and icings when th actual cake is not up to snuff. Stick to what you know best. This is the secret to so many smaller bakeries here in Jersey, They adhere to time honored recipes that have been used for decades and in some cases an entire century.
I hope my local bakery doesn't fully follow Duff. After all, he's the eon who puts rockets and bombs in his cakes and then explodes them. Hold on to your cannoli if that happens.
Monday, October 25, 2010
Saturday, October 23, 2010
Cold Comfort Baked Mac
Nothing beats out baked macaroni and cheese as the perfect cold weather comfort food. Who diesn;t love teder macaroni with gooey American ro cheddar cheese on it. It;s just a simple classic , oen anyone can create.
baked mac is as Amwerican as Apple pie , perhaps even ore so. It was Tom Jefferson who created it. Te Rnaissance man went over to france and borught bakc a pasta machine. there he made macaroni and then had his staff cook it with butter and cheddar alogn with slat and pepper. Pretty innovative. for the time. it was so tasty that it became a classic. it has been eaten on and off in American history an d probabyl was a great comfort to s omany cooks who were short on meat. Instant baked mac was invented in 1937 an d was an instant hit during the World War II> Today its' the most popular especially among kids and college kids.
Baked mac has a variety of different recipes.Some call for eggs and flour to be added to the cheese mix. Some called for a dash of cayenne pepper or bacon bits to be added. The best is just adding a really good sharp cheddar the way Jefferson did . I think this makes the dish memorable and also adds zing. Some foodies like adding goat's cheese for the creaminess it gives. However I think that regular cheddar also gives it that as well.
There's nothing like baked mac and cheese on a cold October evening. It;s one of the best comfort foods out there. it;s tasty and filling , best of all it warms you up likea hug.
baked mac is as Amwerican as Apple pie , perhaps even ore so. It was Tom Jefferson who created it. Te Rnaissance man went over to france and borught bakc a pasta machine. there he made macaroni and then had his staff cook it with butter and cheddar alogn with slat and pepper. Pretty innovative. for the time. it was so tasty that it became a classic. it has been eaten on and off in American history an d probabyl was a great comfort to s omany cooks who were short on meat. Instant baked mac was invented in 1937 an d was an instant hit during the World War II> Today its' the most popular especially among kids and college kids.
Baked mac has a variety of different recipes.Some call for eggs and flour to be added to the cheese mix. Some called for a dash of cayenne pepper or bacon bits to be added. The best is just adding a really good sharp cheddar the way Jefferson did . I think this makes the dish memorable and also adds zing. Some foodies like adding goat's cheese for the creaminess it gives. However I think that regular cheddar also gives it that as well.
There's nothing like baked mac and cheese on a cold October evening. It;s one of the best comfort foods out there. it;s tasty and filling , best of all it warms you up likea hug.
Friday, October 22, 2010
The Fuss About Eataly
Wednesday's New York Times Dining section had another article about Eataly. It's was alittle more in depth than previous ones about this new phenomenon. Yet it was till about it. Don'tget me wrong I like the Bbastianiches especially Lydia. However there are other markets out there tha t also deserve publicity.
The article , written by Sam Sifton, tells of what draws int eh crowds. it;s an appraisal of the different restaurants and stands that make up Eataly. The plac e is known for its' array of dazzling pastries as well as for it;s breads and cold cuts. However it;s becoming more like a club with a velvet rope. I had wanted to go ther e on a recent trip to the city yet the lines were too long. They was literally a wait to get in.
There's not this much fuss in Torino where Eataly originated in 2003. it was the brainchild of Oscar Farinetti who has been in the food business since the late 1970's . There's not this celebrity like superstar cachet about the Piedmontese one. People come in They sample , they shop they buy. That's it. Here , it;s the rush to try a certain pasta or the must have cut of meat.
There are other markets in New York worth mentioning and going to. Thy have just as much dazzle and array as Eataly. The only thing is there is no celebrity chef's name attached to hem. That' s the difference.
The article , written by Sam Sifton, tells of what draws int eh crowds. it;s an appraisal of the different restaurants and stands that make up Eataly. The plac e is known for its' array of dazzling pastries as well as for it;s breads and cold cuts. However it;s becoming more like a club with a velvet rope. I had wanted to go ther e on a recent trip to the city yet the lines were too long. They was literally a wait to get in.
There's not this much fuss in Torino where Eataly originated in 2003. it was the brainchild of Oscar Farinetti who has been in the food business since the late 1970's . There's not this celebrity like superstar cachet about the Piedmontese one. People come in They sample , they shop they buy. That's it. Here , it;s the rush to try a certain pasta or the must have cut of meat.
There are other markets in New York worth mentioning and going to. Thy have just as much dazzle and array as Eataly. The only thing is there is no celebrity chef's name attached to hem. That' s the difference.
Thursday, October 21, 2010
A Dinner With Coleridge
As we all know today is both Trafalgar Day and Samuel Taylor Coleridge;s birthday (and mine as well.) Both Trafalgar and the poet lived during England;s Regency period The era was lavishly described in all of Jane Austen;s novels. What did Lord Nelson who commandeered the famous naval battle and Coleridge feast on ? Surprisingly many things. Their meals were just as varied as any modern day menu,.
Probably both Horatio Nelson and STC drank fortified wines with dinner These were sweet wines such as port or Madeira, fortified with brandy. They probably also had punches, real punches with a lot of different liquor mixed with whole cream and eggs.(sort of like our modern day egg nogs). Kitchen s were just being modernized so stoves and ovens were being improved. This meant more baking and roasting at unified temperatures. English muffins were a big drawn and were often served at high tea. They have;t changed much in their 200 year history Roast beef and vegetables were a big draw and I'm sure both men ate a lot of that fare.
It was also the introduction of French and Italian cooking to England. This was due to the French Revolution and t o immigrants setting up shop in early 19th Century London. The English enjoyed Italian ice for the first time during this era along with fine French cuisine. Didi Coleridge and Nelson? Probably, especially if they were invited in to wealthy households.
As I celebrate my day I think of what has happened and who was born on this October 21st. I think of Coleridge , writing his epic works and wondering what he dined on? I think of Nelson in his last battle on this day , off the coast of Spain and hope he enjoyed a fortifying drink with his men. I know they ate well, I know they drank well too.
Probably both Horatio Nelson and STC drank fortified wines with dinner These were sweet wines such as port or Madeira, fortified with brandy. They probably also had punches, real punches with a lot of different liquor mixed with whole cream and eggs.(sort of like our modern day egg nogs). Kitchen s were just being modernized so stoves and ovens were being improved. This meant more baking and roasting at unified temperatures. English muffins were a big drawn and were often served at high tea. They have;t changed much in their 200 year history Roast beef and vegetables were a big draw and I'm sure both men ate a lot of that fare.
It was also the introduction of French and Italian cooking to England. This was due to the French Revolution and t o immigrants setting up shop in early 19th Century London. The English enjoyed Italian ice for the first time during this era along with fine French cuisine. Didi Coleridge and Nelson? Probably, especially if they were invited in to wealthy households.
As I celebrate my day I think of what has happened and who was born on this October 21st. I think of Coleridge , writing his epic works and wondering what he dined on? I think of Nelson in his last battle on this day , off the coast of Spain and hope he enjoyed a fortifying drink with his men. I know they ate well, I know they drank well too.
Wednesday, October 20, 2010
California Grllz
Today's Times Dining section had an interesting article about California cuisine. or rather its' original cuisine. This is not the Hollywood influenced fancy party stuff or the Napa Valley haute cooking but real California cuisine using the state's harvest. Thisiswhat "native" (and I use that term loosely. Most Californians come from somewhere else) Californians have been making for over a century. It combs both the sea and the land for fish and meat along with fruits and vegetables.
The article written by Dining regular Kim Severson describes a regional cuisine as strong in its' tastes as Southern or New England. For generations Californians have been grilling tri tip beef. This is a special cut only found within the Golden State.It's a triangular cut from the bottom of the sirloin section on a cow. It's grilled outside always over red oak chips. The seasonings are simple:garlic powder, slat and pepper. Another classic is the avocado. They can be tossed liberally in salads or fried . Californians also love sticky date milkshakes , the classic treat enhanced with native grown dates.
You can find the recipes for these in a great Western based magazine Sunset. The magazine started in 1898 for the Southern Pacific Railroad. line. it was designed to lure easterners to the sun drenched harvest rich pacific Coast. With it came articles and recipes that featured mussels and abalone from local waters, along with nods to the original ranchers dishes, that first came to California in the 1600s/ it;s; issuing a cookbook of these called aptly enough Sunset Cookbook (which you can buy at Amazon.com for $14.990
California cuisine isn't about fancy Oscar party grub or whole grain pasta from Napa valley. it;s about taking what the land and sea gives you and turning it into cherished dishes. it;s delicious food that generations have loved under a sunny landscape. It's a proud heritage like any other US regional cuisine.
The article written by Dining regular Kim Severson describes a regional cuisine as strong in its' tastes as Southern or New England. For generations Californians have been grilling tri tip beef. This is a special cut only found within the Golden State.It's a triangular cut from the bottom of the sirloin section on a cow. It's grilled outside always over red oak chips. The seasonings are simple:garlic powder, slat and pepper. Another classic is the avocado. They can be tossed liberally in salads or fried . Californians also love sticky date milkshakes , the classic treat enhanced with native grown dates.
You can find the recipes for these in a great Western based magazine Sunset. The magazine started in 1898 for the Southern Pacific Railroad. line. it was designed to lure easterners to the sun drenched harvest rich pacific Coast. With it came articles and recipes that featured mussels and abalone from local waters, along with nods to the original ranchers dishes, that first came to California in the 1600s/ it;s; issuing a cookbook of these called aptly enough Sunset Cookbook (which you can buy at Amazon.com for $14.990
California cuisine isn't about fancy Oscar party grub or whole grain pasta from Napa valley. it;s about taking what the land and sea gives you and turning it into cherished dishes. it;s delicious food that generations have loved under a sunny landscape. It's a proud heritage like any other US regional cuisine.
Tuesday, October 19, 2010
Pudding That Pops
Fall is here and it's time to bring out the comfort foods. The bes t is pudding. It;s sweet and creamy without the chill of ice cream. It's comforting after a hard day. Best of all it brings back childhood memories of a simpler time. Whether it;s instant or made from scratch, pudding is the best. It rules.
The sweet as we know it only came into existence around 1840 thanks to English chemist, Alfred Byrd. He developed a way to add processed cornstarch to milk and sugar . Earlier puddings were first invented by the Romans buy they were more custard like in taste and appearance, than to the Roman;s love of eggs. The English were the first to make the savory puddings, mostly with meat and cheese. They do make sweet ones, usually In flour and then boiled in a kind of bain marie. Christmas plum pudding is a good example of this.
Pudding is good a variety of ways. You can use instant like Jello to My-T-Fine or by scratch. Scratch puddings also call for egg, milk and butter. They have a richer taste than the store bought mixes, (of course) and are more or less relatively easy to make, Also pudding is versatile. Add Cool Whip and you have an elegant mousse. Pout it into a prebaked pie crust and it;s a quick and tasty dessert. You can even freeze it to make rich pops.
Pudding is great, especially in these cool days. It's the perfect comfort food no matter how you have it. It's a great sweet whether for a snack or after dinner.
The sweet as we know it only came into existence around 1840 thanks to English chemist, Alfred Byrd. He developed a way to add processed cornstarch to milk and sugar . Earlier puddings were first invented by the Romans buy they were more custard like in taste and appearance, than to the Roman;s love of eggs. The English were the first to make the savory puddings, mostly with meat and cheese. They do make sweet ones, usually In flour and then boiled in a kind of bain marie. Christmas plum pudding is a good example of this.
Pudding is good a variety of ways. You can use instant like Jello to My-T-Fine or by scratch. Scratch puddings also call for egg, milk and butter. They have a richer taste than the store bought mixes, (of course) and are more or less relatively easy to make, Also pudding is versatile. Add Cool Whip and you have an elegant mousse. Pout it into a prebaked pie crust and it;s a quick and tasty dessert. You can even freeze it to make rich pops.
Pudding is great, especially in these cool days. It's the perfect comfort food no matter how you have it. It's a great sweet whether for a snack or after dinner.
Monday, October 18, 2010
So Many Pears So Many Recipes
The apple is usually the star fruit of the fall season. However its' costar, the pear can also shine in a variety of recipes. It can be made into a variety of things, from butter to pies sliced in salads or used in sweet relishes. better yet there are so many different kinds of pear the possibilities are endless.
Surprisingly enough pears are wonderful in any kind of salad. They lend flavor and texture as well as color. Plus there's a dose of unexpected sweetness. The fruit goes well with any kind of lettuce is doe swell with ones featuring chicken. A great lunch or brunch salad is pear with chicken and almonds. this is a light. yet tasty concoction made with a yogurt mayo dressing and also has crunchy celery and green peppers. You can also make pear bread which is similar in texture to banana and zucchini breads. Again slices of pear bread with butter make great holiday gifts and nice hostess gifts for thanksgiving. You can use any kind of pear as long as they're peeled and shredded.
Pears also make wonderful desserts. I'm partial to poached pears myself. You can poach them in red wine for a full flavor. use th e mircrowave for this. It's the easiest and also the less messiest too. Pear tarts are wonderful and easy to make. Most recipes call for a simple pie crust and sliced pears. You can glaze the fruit with apricot jam before baking and later serve with an almond cream. An even delicate pear based dessert is pear sorbet usually made with a touch of white wine. This the perfect end to a chicken or duck dinner.
This is the season for pears and there are so many to be harvested right now. Use this versatile fruit in any dish from brunch to dessert. Their flavor is wonderful, crisp and light like a sunny fall day. They really are the stars that shine during this season.
Surprisingly enough pears are wonderful in any kind of salad. They lend flavor and texture as well as color. Plus there's a dose of unexpected sweetness. The fruit goes well with any kind of lettuce is doe swell with ones featuring chicken. A great lunch or brunch salad is pear with chicken and almonds. this is a light. yet tasty concoction made with a yogurt mayo dressing and also has crunchy celery and green peppers. You can also make pear bread which is similar in texture to banana and zucchini breads. Again slices of pear bread with butter make great holiday gifts and nice hostess gifts for thanksgiving. You can use any kind of pear as long as they're peeled and shredded.
Pears also make wonderful desserts. I'm partial to poached pears myself. You can poach them in red wine for a full flavor. use th e mircrowave for this. It's the easiest and also the less messiest too. Pear tarts are wonderful and easy to make. Most recipes call for a simple pie crust and sliced pears. You can glaze the fruit with apricot jam before baking and later serve with an almond cream. An even delicate pear based dessert is pear sorbet usually made with a touch of white wine. This the perfect end to a chicken or duck dinner.
This is the season for pears and there are so many to be harvested right now. Use this versatile fruit in any dish from brunch to dessert. Their flavor is wonderful, crisp and light like a sunny fall day. They really are the stars that shine during this season.
Subscribe to:
Posts (Atom)
Posts
