Yesterday's Wednesday;'s Dining section in the Times had a recipe for quiche. This is a great dish to serve in the upcoming days. it;s not only a party dish but a super easy one to make. Plus you can vary it to suit guests tastes.
The recipe is from Melissa Clark who contributes a recipe almost every week to the Dining section. This weeks she tries Julia Child;s famed quiche Lorraine with quiche au fromage. This is a silky custard-y blend of egg, heavy cream and shredded sharp cheddar. The crust is a simple yet lard rich crust, perfect for holding the heavy contents. I have to recommend making your own crust for quiches. i think it's always better than the store bought ones and also less watery.
Although Ms. Clark sticks to the traditional quiche flavors. You can vary it by subbing in ham bit for the bacon. There is even a recipe calling for devilled ham.A seafood quiche is not unheard of. Most call for a cup of crab meat but you can also thrown in lobster bits and shrimp. Vegetable based quiches are also good. there;s nothing like a spinach or a broccoli one.For these you can use fresh or frozen, just make sure that the spinach is dried before adding to the quiche.
There;s nothing like ringing in the New Year with a good , warm quiche. It is a filling and festive party dish that everyone likes. Make the traditional or the variations for some great holiday eating!
Thursday, December 30, 2010
Wednesday, December 29, 2010
The Best Of 2010 NY Restaurants
What were the best foods of 2010? The best restaurants? The best dishes? The New York Times regular Sam Sifton tackles these question in today's New York Times Dining section. he lists the best and the tastiest. There are also a fewI'd like to add in too.
Of course Da Posto, New York;s finest restaurant is listed. Everyone loves Lidia Bastianich's great gourmet restaurant. the recipe from there is a whole wheat spaghetti graced with bonito flakes and spicy chickpeas. There is a recipe for this in the paper and I guess if you can't find the bonito flakes then sparingly use flaked tuna in oil as a sub in. Sifton also mentions burgundy snails from the Mark restaurant. This is an homage to when new York had some of the finest French eateries outside of Paris. He also lists a great guacamole des frutas at the Mexican restaurant Toloache. It is a guacamole dip that has cranberries pears and apples added to it for a sweet twist.
New York has held a lot of good places for me too - not as pricey as Mr. Sifton's list but still good. Nothing beats every dish at Marinella;s on Carmine Street int he West Village (on the same block as Our Lady of Pompeii). This restaurant has homemade polenta and cold cuts similar to what my Piedmontese relatives and ancestors made. it also has excellent and elegant desserts. Another fave is Le Grainne at 21st and 9th. This is the poor man s French restaurant. For a reasonable price you can get melt in your mouth crepes. This to me is the best food ever and I plan to go back for the new Year. For unbeatable German food there is Rolf''s on Third Ave near Gramercy Park . I love this place because its like my grandfather;s family recipes are made here. There are hearty potato pancakes and thick wursts to chow down on.This is hearty food and it's perfect if you're visiting the city this winter.
These are some of the Times; favorites and mine. New York has amazing places that have to be discovered. Come to the city and pick your favorites of the upcoming year!
Of course Da Posto, New York;s finest restaurant is listed. Everyone loves Lidia Bastianich's great gourmet restaurant. the recipe from there is a whole wheat spaghetti graced with bonito flakes and spicy chickpeas. There is a recipe for this in the paper and I guess if you can't find the bonito flakes then sparingly use flaked tuna in oil as a sub in. Sifton also mentions burgundy snails from the Mark restaurant. This is an homage to when new York had some of the finest French eateries outside of Paris. He also lists a great guacamole des frutas at the Mexican restaurant Toloache. It is a guacamole dip that has cranberries pears and apples added to it for a sweet twist.
New York has held a lot of good places for me too - not as pricey as Mr. Sifton's list but still good. Nothing beats every dish at Marinella;s on Carmine Street int he West Village (on the same block as Our Lady of Pompeii). This restaurant has homemade polenta and cold cuts similar to what my Piedmontese relatives and ancestors made. it also has excellent and elegant desserts. Another fave is Le Grainne at 21st and 9th. This is the poor man s French restaurant. For a reasonable price you can get melt in your mouth crepes. This to me is the best food ever and I plan to go back for the new Year. For unbeatable German food there is Rolf''s on Third Ave near Gramercy Park . I love this place because its like my grandfather;s family recipes are made here. There are hearty potato pancakes and thick wursts to chow down on.This is hearty food and it's perfect if you're visiting the city this winter.
These are some of the Times; favorites and mine. New York has amazing places that have to be discovered. Come to the city and pick your favorites of the upcoming year!
Tuesday, December 28, 2010
Curry That Chill Chaser
There;s nothing like a fiery curry to keep you warm after a cold winter';s day. It;'s spice brings heat to even the most bone chilled part of the body. It evokes sunny India with its' heat and passion, bright colors and sensual sights and sounds. Curry is the perfect pick me up during these frosty winter days.
The dish goes back to 1700 BCE to Mesopotamia it 's mname comes from esthe tamil work kari which was Anglicized into curry. The English have been using curry recipes since RichardII's day during the 1300's. It is a mixuture fioseveral differene spices and not just one,In Indioa it is usually associated with gravies and stews. It's made of turmeric, cumin , coriander seeds, cinnamon, black pepper and mustard to name a few. One of the easiest to make is a simple curry sauce with chicken . Mix two tablespoons curry powder with a cup and a half of milk and four tablespoons flour. You can add a dash of onion salt if you want too. Pour over sauteed chicken and vegetables ( which are being sauteed in in oil ) . This is a simple and easy curry dish,
You can also use dried curry as a rub. There;s nothing like curry lamb or goat which are popular in Jamaica.This type of rub is no different than any other. Just simply cover the meat, let stand for about fifteen minutes before grilling on an indoor grill. You can also try this with pork , especially with chops or ribs. Curry rub can be made as fiery as you can stand it for extra zing
Curry is a great way of combating the winter chill. it;s brings a warm bloom to the body, melting away any iciness from outside. it;s the perfect chill chaser on these frosty frigid nights!
The dish goes back to 1700 BCE to Mesopotamia it 's mname comes from esthe tamil work kari which was Anglicized into curry. The English have been using curry recipes since RichardII's day during the 1300's. It is a mixuture fioseveral differene spices and not just one,In Indioa it is usually associated with gravies and stews. It's made of turmeric, cumin , coriander seeds, cinnamon, black pepper and mustard to name a few. One of the easiest to make is a simple curry sauce with chicken . Mix two tablespoons curry powder with a cup and a half of milk and four tablespoons flour. You can add a dash of onion salt if you want too. Pour over sauteed chicken and vegetables ( which are being sauteed in in oil ) . This is a simple and easy curry dish,
You can also use dried curry as a rub. There;s nothing like curry lamb or goat which are popular in Jamaica.This type of rub is no different than any other. Just simply cover the meat, let stand for about fifteen minutes before grilling on an indoor grill. You can also try this with pork , especially with chops or ribs. Curry rub can be made as fiery as you can stand it for extra zing
Curry is a great way of combating the winter chill. it;s brings a warm bloom to the body, melting away any iciness from outside. it;s the perfect chill chaser on these frosty frigid nights!
Monday, December 27, 2010
Foodie In A BLizzard
This is the time for blizzards which we've seen recently today in the New York Metro area. .This is the time to have a well stocked pantry full of the basics. After all you're not only going to be stuck inside but you're also not going to reach your local stores for a day or two. Keep favorite foods at hand during these times.
Always have the basics on hand, these are eggs, milk bread and you can make an amazing amount of dishes with them. You can combine all three to make french toast or scramble the eggs with milk or toast for a hearty breakfast or lunch,. I also find that having anything canned, whether Spaghetti-o's or corn are also good. Another good thing to have is peanut butter. Eat some before you do a few rounds of snow shoveling for a burst of quick energy.
Of course a blizzard is the perfect time to snack as well. Have plenty of popcorn, chips and pretzels along with dips and soda for the long evening ahead. It's the perfect time to play board games and nosh. Cakes and cookies are also fun and surprisingly enough ice cream. For some reason during the snowiest weather there are some of us who crave a hot fudge or hot caramel sundae. Go figure. For others settle in with a sweet steamy cup of hot cocoa and enjoy a favorite show or book.
don;t let a blizzard throw you . have a well stocked pantry for when the weather turns arctic and a foot of snow is predicted. You'll be warm and safe - and most of all well fed during harsh weather.
Always have the basics on hand, these are eggs, milk bread and you can make an amazing amount of dishes with them. You can combine all three to make french toast or scramble the eggs with milk or toast for a hearty breakfast or lunch,. I also find that having anything canned, whether Spaghetti-o's or corn are also good. Another good thing to have is peanut butter. Eat some before you do a few rounds of snow shoveling for a burst of quick energy.
Of course a blizzard is the perfect time to snack as well. Have plenty of popcorn, chips and pretzels along with dips and soda for the long evening ahead. It's the perfect time to play board games and nosh. Cakes and cookies are also fun and surprisingly enough ice cream. For some reason during the snowiest weather there are some of us who crave a hot fudge or hot caramel sundae. Go figure. For others settle in with a sweet steamy cup of hot cocoa and enjoy a favorite show or book.
don;t let a blizzard throw you . have a well stocked pantry for when the weather turns arctic and a foot of snow is predicted. You'll be warm and safe - and most of all well fed during harsh weather.
Saturday, December 25, 2010
Merry Christmas
Merry Christmas to all my readers. Enjoy this day with family and friends. I hope you received many food related gifts!!!
Liz
Liz
Friday, December 24, 2010
The Luxury of Good Eating
I end this series of luxury eating with the best luxury of all food on the table. It's Christmas Eve around the world right now still and many will sit down to sumptuous meals. Many will not.
Enjoy what you with good friends and family. Treasure every bite and think about others who can't or who are separated from loved ones. Truly sharing a turkey or Christmas cake is a luxury no matter how small you may think it is.
A good holiday to my readers around the world. Thanks for the year long support you 've given me and Foodie Pantry. Having devoted fans like you is truly a luxury for me.
Enjoy what you with good friends and family. Treasure every bite and think about others who can't or who are separated from loved ones. Truly sharing a turkey or Christmas cake is a luxury no matter how small you may think it is.
A good holiday to my readers around the world. Thanks for the year long support you 've given me and Foodie Pantry. Having devoted fans like you is truly a luxury for me.
Thursday, December 23, 2010
A Time For Champagne
The holidays are officially here and that means toasting them with a good bottle of champagne. The problem is which one? What sparkling wine best signifies the holidays? let;'s face ti there are so many choices that it;s hard to decide.
Luckily there is Eric Asimov' Wines Of The Times column in yesterday;s Wednesday's Dining section. There he described the different sparkling wines He mentions the unique Puet Petillant which is not fermented int eh usual way. Champagnes are made from a second fermentation in which carbon dioxide is trapped inside the vat , carbonating the wine.With this particular brand it's done during the first fermenting in which the grapes ferment into wine. A smaller amount of CO2 is released, creating a less fizzier sparkling wine. It's a smoother , more subtler taste.
Mr. Asimov also mentions a Langlois Chateau Cremant de Loire from France. This is a type of champagne with less carbon dioxide than a regular champagne. This was from Burgundy and had a fresh taste. He also tried Domaine Agape which was a bubbly Chardonnay . This had a spicy taste different from the usual sec or brut flavors the drink is known for. Of course there are also the Italian champagnes from the light crisp Prosecco to the very sweet and frothy Asti Spumante. For luxury of course, there is Angel Champagne, one of the world's most expensive.
Any champagne will do for the holidays. Use this as a guide or simply follow your own tastes. Whatever you choose it'll be the best glass of bubbly to celebrate this festive season!
Luckily there is Eric Asimov' Wines Of The Times column in yesterday;s Wednesday's Dining section. There he described the different sparkling wines He mentions the unique Puet Petillant which is not fermented int eh usual way. Champagnes are made from a second fermentation in which carbon dioxide is trapped inside the vat , carbonating the wine.With this particular brand it's done during the first fermenting in which the grapes ferment into wine. A smaller amount of CO2 is released, creating a less fizzier sparkling wine. It's a smoother , more subtler taste.
Mr. Asimov also mentions a Langlois Chateau Cremant de Loire from France. This is a type of champagne with less carbon dioxide than a regular champagne. This was from Burgundy and had a fresh taste. He also tried Domaine Agape which was a bubbly Chardonnay . This had a spicy taste different from the usual sec or brut flavors the drink is known for. Of course there are also the Italian champagnes from the light crisp Prosecco to the very sweet and frothy Asti Spumante. For luxury of course, there is Angel Champagne, one of the world's most expensive.
Any champagne will do for the holidays. Use this as a guide or simply follow your own tastes. Whatever you choose it'll be the best glass of bubbly to celebrate this festive season!
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