We all hear the plus side of eating salmon.Yet, surprisingly there is a down side to this healthy fish.It can be bad for you at times. What's the up side of this tasty dish?What's the bad side? Are there many benefits - or just one or two?
Salmon is one of the most popular fishes to eat. Everyone love;s the rich flavor and the meaty flesh, which is more textured that most fish.It's also very versatile too. Salmon can be used as a main dish or added to a salmon.You can grill, char or broil it.The plus side of it it's good for strengthening your muscles as well as tissues. It is chock full of Omega-3 which will lower your cholesterol.It also is responsible for preventing the eye disease macular degeneration. Eating salmon will improve skin tone as well as making your hair shiny.The fish is full of the necessary Vitamin D, which helps in preventing breast and prostrate cancers.
Yet salmon, especially farmed can have a dark side. Fish raised in a contained environment can absorb PCBs,dioxins, dieldrin and toxaphene, Dieldrin is a banned pesticide that is easily soaked up by the fish .Why a pesticide is in a contained area is puzzling, however it is there. Toxaphene again is another pesticide that still persists in the environment. Both it and dieldrin can cause liver, and kidney cancer. However the risks for these are small in comparison to the benefits. The best bet is getting wild salmon which costs a little more than the farmed but is trouble free.
Is salmon good or bad for you? Mostly it's good. The risks from chemicals are small and practically non existent if you buy the wild variety. It's a good food, excellent for your health as well as being just downright delicious. Don't stop eating it.
Tuesday, October 23, 2012
Monday, October 22, 2012
Chelsea's Hip Bakeries
Chelsea is now one of New York City's hottest and hippest neighborhood. This is where you cool restaurants and shops along with the celebs and stars that shop there. The area also boasts a wide array of bakeries as well. Two of the most famous is Billy's and Blossoms.. These provide both tourists and locals with a wide array of cakes, cookies, and that still trendy treat, the cupcakes.
Billy's Bakery located on Ninth Ave , between 21st and 22nd Street, It also has locations in again the still popular Tribeca as well as The Plaza Food Hall near midtown. The bakery supposed was started by two friends however there is also the understory that the bakery was started by the famed Magnolia's bakery's workers who stole that bakery's most famous recipes. Whatever is the real story, the cakes and cookies are heavenly . Their mini cheesecakes are packed with flavor. The chocolate one is full of dense rich, crumbs while the texture is super creamy. The cakes all have a homemade from the Fifties taste and look. The cookie sandwiches. filled with homemade butter cream are to die for and a local favorite.
A few doors down is Blossom, a bakery with a twist. All their products are made without butter , eggs and milk. It's a division of the famed Blossom Vegan Restaurant (which is right across the street from the bakery)Unlike Billy';s they offer savory treats such as the Breton version of the croissant Koiugn Amann- a fine feat to pull off because regular ones are laced with butter.Their cakes are varied, as are their cupcakes. The vanilla ones are the best,It's a dense old fashioned cake made with a buttery blob of icing on top. The chocolate ones are intense and really don't need the frosting. However the best is Blossom's biscotti. These are not the traditional cylinder shaped ones but large spread out almond cookies that resemble oatmeal cookies. These are a mix of almond and crunch = sheer perfect in every bite.
Whether you love in trendy Chelsea or just visiting stop by either Billy's or Blossom for a cupcake and a coffee. Both have different world views and recipes yet a common thread to make the best baked goods. Their goal has been met . Go to either or both for a satisfying bite of sweetness.
Billy's Bakery located on Ninth Ave , between 21st and 22nd Street, It also has locations in again the still popular Tribeca as well as The Plaza Food Hall near midtown. The bakery supposed was started by two friends however there is also the understory that the bakery was started by the famed Magnolia's bakery's workers who stole that bakery's most famous recipes. Whatever is the real story, the cakes and cookies are heavenly . Their mini cheesecakes are packed with flavor. The chocolate one is full of dense rich, crumbs while the texture is super creamy. The cakes all have a homemade from the Fifties taste and look. The cookie sandwiches. filled with homemade butter cream are to die for and a local favorite.
A few doors down is Blossom, a bakery with a twist. All their products are made without butter , eggs and milk. It's a division of the famed Blossom Vegan Restaurant (which is right across the street from the bakery)Unlike Billy';s they offer savory treats such as the Breton version of the croissant Koiugn Amann- a fine feat to pull off because regular ones are laced with butter.Their cakes are varied, as are their cupcakes. The vanilla ones are the best,It's a dense old fashioned cake made with a buttery blob of icing on top. The chocolate ones are intense and really don't need the frosting. However the best is Blossom's biscotti. These are not the traditional cylinder shaped ones but large spread out almond cookies that resemble oatmeal cookies. These are a mix of almond and crunch = sheer perfect in every bite.
Whether you love in trendy Chelsea or just visiting stop by either Billy's or Blossom for a cupcake and a coffee. Both have different world views and recipes yet a common thread to make the best baked goods. Their goal has been met . Go to either or both for a satisfying bite of sweetness.
Saturday, October 20, 2012
Coleridge And A Proper Tea
Tomorrow is Samuel Taylor Coleridge's birthday (as well as being Trafalgar Day)/ The early romantic poet, , best known for Kubla Khan and The Rhyme of the Ancient Mariner. Like any writer, he probably appreciated sustenance (and opium) during his writing sessions/. He was born in Devon,a shire known for it's luscious cream teas. Anyone can recreate them, to experience a true English writer's afternoon - or evening snack.
What makes a good English tea? Good English tea.Typhoo is the best, coming from the United Kingdom,itself .It's a deep rich tea that has a lovely aftertaste.Twinings is very good too You can try the traditional flavors such as Assam or Earl Grey. Lady Grey is also good ,however because it has orange over tone' its'best plain or with sugar. The others go well with a splash of milk in them. You must never several cream at an English tea. It's just not allowed. If you do want a twist or modernize the tradition, then use fruit teas for a different spin. They're refreshing both hot or cold (which only works during a summer high tea)
As for food, if you're having a tea for one you can create a small plate of sandwiches for yourself .These go well if you;re creating epic poems as Coleridge did or just blogging. You can create cucumber or watercress sandwiches with cukes and cress. Layer these on lightly buttered spices of small bread. Another filling is a meat one that can be made with a mix of devilled ham or chicken and mayo. For a tea party make these sandwiches along with jam filled ones and perhaps petit fours or colorful macaroons.
Samuel Taylor Coleridge, like his fellow romantic poets, William Wordsworth and William Blake appreciated a good tea. Any modern writer or Anglophile would appreciate a hot cup of tea accompanied by delicious sandwiches and sweets. It's a great respite to have from writing
What makes a good English tea? Good English tea.Typhoo is the best, coming from the United Kingdom,itself .It's a deep rich tea that has a lovely aftertaste.Twinings is very good too You can try the traditional flavors such as Assam or Earl Grey. Lady Grey is also good ,however because it has orange over tone' its'best plain or with sugar. The others go well with a splash of milk in them. You must never several cream at an English tea. It's just not allowed. If you do want a twist or modernize the tradition, then use fruit teas for a different spin. They're refreshing both hot or cold (which only works during a summer high tea)
As for food, if you're having a tea for one you can create a small plate of sandwiches for yourself .These go well if you;re creating epic poems as Coleridge did or just blogging. You can create cucumber or watercress sandwiches with cukes and cress. Layer these on lightly buttered spices of small bread. Another filling is a meat one that can be made with a mix of devilled ham or chicken and mayo. For a tea party make these sandwiches along with jam filled ones and perhaps petit fours or colorful macaroons.
Samuel Taylor Coleridge, like his fellow romantic poets, William Wordsworth and William Blake appreciated a good tea. Any modern writer or Anglophile would appreciate a hot cup of tea accompanied by delicious sandwiches and sweets. It's a great respite to have from writing
Friday, October 19, 2012
Caribbean Greens
The Caribbean is known for lush islands, sparkling azure waters and pearly white beaches. What many people don't know is that the area is also known for producing vital fruits and vegetables. along with spices. If you want to vary your diet , add a dash of Caribbean green to it.
This was the subject of an article in yesterday;s New York Times Home and Garden section.The piece, written by Michael Tortorello tells of East New York, a haven for Caribbean immigrants and the exotica that grows there. The islands have always been a source of botanical wonder, first entrancing Columbus during his visits to the various islands. Anyone can grow the native spices(save for the extremely hot Scotch Bonnet which is banned in some states) and they can be made into all sorts of tasty gumbos and dishes.However don't worry if you have a brown thumb,most average supermarkets sell them. You can try a fiery fish chowder with different herbs or a jerk chicken,made with a spicy herb based rub .
Caribbean fruits and vegetables also are varied.There are plantains which can be used in both sweet and savory dishes.Mangoes, originally from India now thrive in the islands. These can be good anyway, from being in a sorbet to even grilled .There is also the custard fruit which has a creamy custardlike flesh. Then there is the cancer fighting soursop which can be made into a tasty punch.For veggies there is the spinach like callaloo, a staple of many Jamaican dishes.Okra , an import from West Africa is another basic and can be made into a variety of dishes.
The Caribbean is full of delicious fruits, vegetables and spices. Add some to your menu for variety. It's a fun and healthy way to experience the islands.
This was the subject of an article in yesterday;s New York Times Home and Garden section.The piece, written by Michael Tortorello tells of East New York, a haven for Caribbean immigrants and the exotica that grows there. The islands have always been a source of botanical wonder, first entrancing Columbus during his visits to the various islands. Anyone can grow the native spices(save for the extremely hot Scotch Bonnet which is banned in some states) and they can be made into all sorts of tasty gumbos and dishes.However don't worry if you have a brown thumb,most average supermarkets sell them. You can try a fiery fish chowder with different herbs or a jerk chicken,made with a spicy herb based rub .
Caribbean fruits and vegetables also are varied.There are plantains which can be used in both sweet and savory dishes.Mangoes, originally from India now thrive in the islands. These can be good anyway, from being in a sorbet to even grilled .There is also the custard fruit which has a creamy custardlike flesh. Then there is the cancer fighting soursop which can be made into a tasty punch.For veggies there is the spinach like callaloo, a staple of many Jamaican dishes.Okra , an import from West Africa is another basic and can be made into a variety of dishes.
The Caribbean is full of delicious fruits, vegetables and spices. Add some to your menu for variety. It's a fun and healthy way to experience the islands.
Thursday, October 18, 2012
The Intrigue Of Burmese Food
Myanmar, once known as Burma, has always been an intriguing place full of different colors and flavors.It's foods reflect this with the variety of tastes and flavors. The blend is unique with nods towards neighboring countries as well as the nation's history. The cuisine is a mix of fiery and sweet , vegetable and meat. The combinations are both interesting and endless.
Burmese cooking was the subject of an article in yesterday's New York Times Dining section.The piece written by Dining regular, Julia Moskin tells about the range of tastes and flavors of Burmese cooking. Since Myanmar is between China and India, it is strongly influenced by them. There are the spices such as the Indian turmeric and okra mingling with the dried shrimp and tart veggies from the nearby Yunnan province. The Chinese influence also includes limes and peanuts in several recipes as well.
Ms. Moskin also got the chance to cook with one of the top experts on Burmese cooking,Naomi Duguid who has written cookbooks on several other cuisines She is also known for her Mexican cooking and making that popular. She introduced Ms, Moskin to thoke, the varied salad made up of several ingredients. Thoke is more a sauce than salad because of its' consistency. However there are several thoke recipes that call for bigger slices of tomatoes along with melons for a more salad like dish. Even though the country is partly Muslim, they do make a ginger pork slider with lemon grass,ginger and garlic.
Burmese cuisine is as exotic and colorful as the country itself. It has its' own voice despite the Indian and Chinese influences.It is tasty and sweet , sharp and spice, a diversity of all sorts of flavors and taste.
Burmese cooking was the subject of an article in yesterday's New York Times Dining section.The piece written by Dining regular, Julia Moskin tells about the range of tastes and flavors of Burmese cooking. Since Myanmar is between China and India, it is strongly influenced by them. There are the spices such as the Indian turmeric and okra mingling with the dried shrimp and tart veggies from the nearby Yunnan province. The Chinese influence also includes limes and peanuts in several recipes as well.
Ms. Moskin also got the chance to cook with one of the top experts on Burmese cooking,Naomi Duguid who has written cookbooks on several other cuisines She is also known for her Mexican cooking and making that popular. She introduced Ms, Moskin to thoke, the varied salad made up of several ingredients. Thoke is more a sauce than salad because of its' consistency. However there are several thoke recipes that call for bigger slices of tomatoes along with melons for a more salad like dish. Even though the country is partly Muslim, they do make a ginger pork slider with lemon grass,ginger and garlic.
Burmese cuisine is as exotic and colorful as the country itself. It has its' own voice despite the Indian and Chinese influences.It is tasty and sweet , sharp and spice, a diversity of all sorts of flavors and taste.
Wednesday, October 17, 2012
The Snail Lady
Snails surprisingly require as much work as cattle. Hard to believe those little escargots can be as troublesome yet as tasty as any flock of chicken or herd of cattle. However they have a wrangler who makes them plump and delicious , perfect for satisfying the retro meal of escargot avec beurre.
The lady in question is Mary Stewart and she was interviewed in today's New York Times Dining section. Dining regular , Jeff Gordonier conducted the interview on Stewart's snail farm,(yes, there is such a thing) north of Bakersfield, California. She has been raising and selling them to prime restaurants like Tertulia and Vinegar Hill House in New York and Moto in Chicago. The Walrus and The Carpenter in trendy Seattle also asks for her escargot. She is even trying to launch a snail caviar which are snail eggs. These are whitish pearls that have the same saltiness as roe but with a more earthy ,less briny flavor.
Escargot was the hit of the Sixties. Gourmands and hip foodies of the time always had it on their plates and on their radar. Nowadays this retro food is coming back but without the traditional butter sauce (although it is a good introduction for those new to snails).Moto's chef, Richie, Farina pairs it with wild mushrooms and edible flowers along with herbs and garlic arranged to be moss. It;s a stunning visual that serves the snails well. At Tertilia in New York's West Village the snails are paired with a risotto and Spanish ham or jamon Iberico..For novices with fresh snails, try them in a white wine sauce , infused with garlic and au x fine herbes.
Mary Stewart is a unique woman., She has not only become a snail rancher but put escargot back on foodie;s menus again. Thanks to her, it;s now fun to eat snails.
The lady in question is Mary Stewart and she was interviewed in today's New York Times Dining section. Dining regular , Jeff Gordonier conducted the interview on Stewart's snail farm,(yes, there is such a thing) north of Bakersfield, California. She has been raising and selling them to prime restaurants like Tertulia and Vinegar Hill House in New York and Moto in Chicago. The Walrus and The Carpenter in trendy Seattle also asks for her escargot. She is even trying to launch a snail caviar which are snail eggs. These are whitish pearls that have the same saltiness as roe but with a more earthy ,less briny flavor.
Escargot was the hit of the Sixties. Gourmands and hip foodies of the time always had it on their plates and on their radar. Nowadays this retro food is coming back but without the traditional butter sauce (although it is a good introduction for those new to snails).Moto's chef, Richie, Farina pairs it with wild mushrooms and edible flowers along with herbs and garlic arranged to be moss. It;s a stunning visual that serves the snails well. At Tertilia in New York's West Village the snails are paired with a risotto and Spanish ham or jamon Iberico..For novices with fresh snails, try them in a white wine sauce , infused with garlic and au x fine herbes.
Mary Stewart is a unique woman., She has not only become a snail rancher but put escargot back on foodie;s menus again. Thanks to her, it;s now fun to eat snails.
Tuesday, October 16, 2012
Healthy Fall Party Foods
This is the time of year for all sorts of get togethers- from tailgating dos to Halloween parties. It's also time for harvests too, full of healthy fruits and veggies . Combine the two to get fun and nutrition. You'd be surprised at what can come out of a healthy menu.
Tailgating parties are a must this time of year. However they;re usually a leftover from the summer barbecue. The menus revolves around barbecued everything . This may be good but a bit unhealthy . Try adding some veggies to those kabobs such as fall faves like Brussels sprouts or carrots. Beets are big right now and you can make a regular salad with sliced ones or a slaw full of shredded beets.This is a nice offset to those brats and dogs.If you're planning on an at home party then think about another seasonal favorite- artichokes, These can be stuffed with breadcrumbs or just have the leaves dipped in a vinaigrette as a nice hors d'ouevre . Artichoke hearts are also a good topping on homemade pizza as well.
This is also the time for fruits as well.Of course every Halloween party planner is probably planning a bob for apples games. You can also vary it by having a bob for pears instead. Both are good in mini tarts or in regular sized ones too. Any get together would benefit from an old fashioned homemade pie too. Try a sweet potato one because this is also the season for them. These can als be made into pudding as well and served with a creme fraiche. You can also make a fudge with them or bake them into chips.Cranberries are another fall treat. These can be baked into cookies and muffins, and mixed with nuts , makes an interesting after dinner nibble.
This is the season for fun fall parties. Inject some healthiness in them by adding the fruits and vegetables of the season. They can not only be good for you too but also tasty in some great recipes!
Tailgating parties are a must this time of year. However they;re usually a leftover from the summer barbecue. The menus revolves around barbecued everything . This may be good but a bit unhealthy . Try adding some veggies to those kabobs such as fall faves like Brussels sprouts or carrots. Beets are big right now and you can make a regular salad with sliced ones or a slaw full of shredded beets.This is a nice offset to those brats and dogs.If you're planning on an at home party then think about another seasonal favorite- artichokes, These can be stuffed with breadcrumbs or just have the leaves dipped in a vinaigrette as a nice hors d'ouevre . Artichoke hearts are also a good topping on homemade pizza as well.
This is also the time for fruits as well.Of course every Halloween party planner is probably planning a bob for apples games. You can also vary it by having a bob for pears instead. Both are good in mini tarts or in regular sized ones too. Any get together would benefit from an old fashioned homemade pie too. Try a sweet potato one because this is also the season for them. These can als be made into pudding as well and served with a creme fraiche. You can also make a fudge with them or bake them into chips.Cranberries are another fall treat. These can be baked into cookies and muffins, and mixed with nuts , makes an interesting after dinner nibble.
This is the season for fun fall parties. Inject some healthiness in them by adding the fruits and vegetables of the season. They can not only be good for you too but also tasty in some great recipes!
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