If you're looking for a different holiday fun try mei fun those thin Chinese noodles from southern part of the country . They're a different spin on traditional pasta dinners so many serve at get togethers. What is also great is that it's easy to make - which is perfect for a crowd. Whip it up and the sit down and enjoy with your guests.
Mei fun is made with super thin rice noodles similar to vermicelli.You can use vermicelli if there's no Oriental market nearby,.Instead of boiling , though they are stir fried in a wok or skillet, usually with peanut or grape seed oil.Singapore style requires curry, which is a nice spicy change. Most people like sliced chicken in theirs . Beef and pork are also popular too. If you want and have the time you can make two different meats. Fish also can be cooked into the noodles. For a fun ,lush dish combine shrimp and lobster chunks for a seafood mei fun.
Mei fun also requires veggies. Here you can vary them to suit tastes. Most mei funs, no matter what the main ingredient, usually add broccoli and snow peas. You can also add carrots along with celery . Water chestnuts are a neat, crunchy add and give the dish some texture. You can also toss in some spinach ribbons (spinach cut into thin strips) as well as julienned zucchini, Of course you can also make a vegetable mei fun for the vegans in your life too. You need to add eggs too for binding, because it's a little more concentrated than just a simple pasta dish. Some recipes also call for brown sugar or honey. What you add is up to your tastes.
Mei fun is a fun dish for any holiday party. It can be made either simply or elaborately , depending on how you decide to make it. Either way , the dish is a neat holiday party main meal that everyone will enjoy.
Tuesday, December 18, 2012
Monday, December 17, 2012
Rethinking Squash
Squash is everywhere this time of year. You can get it in whole , in ripe globes and cubed in luscious cubes. It;s a perfect side to any meat. from ham to turkey to even seafood. It's also a rich in betacarotene and antioxidants which is a plus in this decadent season of rich nutrient empty foods . best of all it's one of the most versatile to cook.
If you;re new to cooking squash then start with the already peeled cubes. This saves prep time as well as deseeding it and dealing with that mess.The best bet is cooking the cubes in boiling water. This usually just twenty minutes or until the pieces are tender. If you want a creamy mash4ed side, add a half cup of either whole cream or for a lighter dish , milk along with two to three tablespoons of butter.You can also add margarine or vegan butter for a healthier twist. These cubes can also be baked. and then drizzled with melted butter and sea salt.
You can also use whole squash as a side too. This requires either baking or even microwaving. The last is the easiest, especially if you're cooking a few other sides. One acorn squash can take up four and a half minutes., unstuffed.. Whole squash does take more prep time. It's just s matter of scooping out the seeds and possible making slits in the gourd's flesh for better cooking. One you've done that you can think about what you want to do. Most just add some butter or olive oil along with just salt and freshly ground pepper.Rice is usually preferred, mostly a wild rice mixed with nuts and herbs.
Squash is a great holiday side. You can use cubes or entire squashes to create healthy tasty dishes . It's tasty and flavorful as well as being versatile.
If you;re new to cooking squash then start with the already peeled cubes. This saves prep time as well as deseeding it and dealing with that mess.The best bet is cooking the cubes in boiling water. This usually just twenty minutes or until the pieces are tender. If you want a creamy mash4ed side, add a half cup of either whole cream or for a lighter dish , milk along with two to three tablespoons of butter.You can also add margarine or vegan butter for a healthier twist. These cubes can also be baked. and then drizzled with melted butter and sea salt.
You can also use whole squash as a side too. This requires either baking or even microwaving. The last is the easiest, especially if you're cooking a few other sides. One acorn squash can take up four and a half minutes., unstuffed.. Whole squash does take more prep time. It's just s matter of scooping out the seeds and possible making slits in the gourd's flesh for better cooking. One you've done that you can think about what you want to do. Most just add some butter or olive oil along with just salt and freshly ground pepper.Rice is usually preferred, mostly a wild rice mixed with nuts and herbs.
Squash is a great holiday side. You can use cubes or entire squashes to create healthy tasty dishes . It's tasty and flavorful as well as being versatile.
Saturday, December 15, 2012
A Holiday Feast In Eight Hours
The holidays are a time of great feasting and partying. Tomorrow's New York Times Sunday magazine has a great party prep how to regarding a holiday dinner.Thanks to Times food gurus Mark Bittman and Sam Sifton , anyone can make a lush mea from appetizers to dessertsl in just eight hours.
This is a spoiler alert for tomorrow's Times however as soon as you get the paper tear it out or printit it. I like the variety of different flavors and foodsThere is lobster along with chicken liver on toast for lush holiday tastes and texture.To balance it ou there the the simple poached pears and the refreshing chopped herbs.Another simple yet delicious dish is the roast chicken with lemons. Both it and the lobster can be served with roasted root vegetables. these are winter veggies such as parsnips,potatoes, and carrots. There are celebrity asides too. Everyone from Joan Rivers to Marlo Thomas has suggestions about entertaining.Al Roker also has advice on eating at parties( eat nothing but vegetables,limit the good stuff such as pigs in blankets. Marcus Samuelssen ,the great chef, weighs in on how to pick a good cheese for a holiday table. he recommends both soft and hard to serve with figs and dates.There are also good holiday decorating tips as well as how toss when working with helpers. IF you're planning on a holiday feast ,use tomorrow's Sunday New York Times as your guide. It"s a great how to guide ,chock full of recipes and advice. Definitely cut it out and save, not just for this season but for many other holiday seasons ahead.
This is a spoiler alert for tomorrow's Times however as soon as you get the paper tear it out or printit it. I like the variety of different flavors and foodsThere is lobster along with chicken liver on toast for lush holiday tastes and texture.To balance it ou there the the simple poached pears and the refreshing chopped herbs.Another simple yet delicious dish is the roast chicken with lemons. Both it and the lobster can be served with roasted root vegetables. these are winter veggies such as parsnips,potatoes, and carrots. There are celebrity asides too. Everyone from Joan Rivers to Marlo Thomas has suggestions about entertaining.Al Roker also has advice on eating at parties( eat nothing but vegetables,limit the good stuff such as pigs in blankets. Marcus Samuelssen ,the great chef, weighs in on how to pick a good cheese for a holiday table. he recommends both soft and hard to serve with figs and dates.There are also good holiday decorating tips as well as how toss when working with helpers. IF you're planning on a holiday feast ,use tomorrow's Sunday New York Times as your guide. It"s a great how to guide ,chock full of recipes and advice. Definitely cut it out and save, not just for this season but for many other holiday seasons ahead.
Friday, December 14, 2012
Genvieve's An Old Fashioned Candy Store
There's nothing like an old fashioned candy store, especially at the holidays' It's a travel back in time where treats were hand dipped and stirred in copper kettles.This is the case of Genvieve's a sixty eight year old institution in Garfield, New Jersey. It has given the community some of the best local choclates for three generations.
Garfield, New Jersey is a gritty mill town on the local Passaic River with a long history.A place like Genvieve's stands out definitely. It is a sweet , old fashoned storefront decked out in curtains, much like what you see in old movies. The smell is reminiscent of an old fashioned candy store, redolent of freshly made chocolate,.What I like about it is that there's a wide array of old fashioned candies such as chocolate covered cherries, flavored cremes and caramels.You can find the rare gems such as rum balls and brittle. There are also chocolate pops and holiday themed chocolate balls s. The candy doesn't disappoint.Genvieve's milk chocolate mini Santas are rich and creamy.They are what candy should taste like ,especially now at the holidays. it was smooth without the usual waxy taste most associated with mass produced chocolates.I would definitely try the cherries the next visit as both the milk and dark chocolate dipped pretzels. of course homemade brittle is always good too,andI 'm sure that Genvieve's uses fresh butter in making it's crunch. Garfield , New Jersey is an old fashioned town.Family businesses go back three and even four. Generations.Genvieve's is no different.For sixty eight years it has been producing some of the finest candy in the Southern Bergen county area.It is a true old fashioned gem ,producing those rare jewels homemade chocolates.
Garfield, New Jersey is a gritty mill town on the local Passaic River with a long history.A place like Genvieve's stands out definitely. It is a sweet , old fashoned storefront decked out in curtains, much like what you see in old movies. The smell is reminiscent of an old fashioned candy store, redolent of freshly made chocolate,.What I like about it is that there's a wide array of old fashioned candies such as chocolate covered cherries, flavored cremes and caramels.You can find the rare gems such as rum balls and brittle. There are also chocolate pops and holiday themed chocolate balls s. The candy doesn't disappoint.Genvieve's milk chocolate mini Santas are rich and creamy.They are what candy should taste like ,especially now at the holidays. it was smooth without the usual waxy taste most associated with mass produced chocolates.I would definitely try the cherries the next visit as both the milk and dark chocolate dipped pretzels. of course homemade brittle is always good too,andI 'm sure that Genvieve's uses fresh butter in making it's crunch. Garfield , New Jersey is an old fashioned town.Family businesses go back three and even four. Generations.Genvieve's is no different.For sixty eight years it has been producing some of the finest candy in the Southern Bergen county area.It is a true old fashioned gem ,producing those rare jewels homemade chocolates.
Thursday, December 13, 2012
A Good Holiday Choux
Holiday parties are nothing without fancy croquembouche or cheese puffs. However the key to both successful ones starts with a good choux paste. Don't panic though because of the name .It may sound fancy and French however the dough is simple to make.
It was the topic of David Tanis' A City Kitchen in yesterday's New York Times Dining section.He has had experience in making the paste simply called pate a choux.it is made with a water , butter, flour and a few eggs.It's basically melting butter and water together and then adding white flour followed b y a few eggs for color.It is then allowed to cool and put into a pastry bag. You can also use envelopes surprisingly, along with sandwich bags for piping. If you're making cream puffs, then nix the bag,Use a tablespoon instead for a more rounded ,fuller puff.
What to stuff into a choux puff?Mr. Tanis recommends having them with a light sweetened cream and then topped with confectioner's sugar.Another version required just pearlized sugar sprinkled on them before baking. However you can also fill them with a variety of puddings for a fun croquembuche.Choux puffs also make good hors d'ouevres. Have them cold with lobster or crab salad or a tasty Gruyere . For cheese and even meat choux pieces you can bake them in the oven again. Even though it was suggested you can also have dipping sauces too.
Choux puffs are a wonderful holiday addition to any table. Have them stuffed with salads,meat or cheese for a tasty appetizer or with puddings and creams for a fancy dessert. They give a certain sophistication to any party or gathering
It was the topic of David Tanis' A City Kitchen in yesterday's New York Times Dining section.He has had experience in making the paste simply called pate a choux.it is made with a water , butter, flour and a few eggs.It's basically melting butter and water together and then adding white flour followed b y a few eggs for color.It is then allowed to cool and put into a pastry bag. You can also use envelopes surprisingly, along with sandwich bags for piping. If you're making cream puffs, then nix the bag,Use a tablespoon instead for a more rounded ,fuller puff.
What to stuff into a choux puff?Mr. Tanis recommends having them with a light sweetened cream and then topped with confectioner's sugar.Another version required just pearlized sugar sprinkled on them before baking. However you can also fill them with a variety of puddings for a fun croquembuche.Choux puffs also make good hors d'ouevres. Have them cold with lobster or crab salad or a tasty Gruyere . For cheese and even meat choux pieces you can bake them in the oven again. Even though it was suggested you can also have dipping sauces too.
Choux puffs are a wonderful holiday addition to any table. Have them stuffed with salads,meat or cheese for a tasty appetizer or with puddings and creams for a fancy dessert. They give a certain sophistication to any party or gathering
Wednesday, December 12, 2012
Wassail,Wassail
This is the time for a hearty wassail punch. It's an ancient British custom that's been around for centuries and influenced holiday punches around the world. What is it exactly and why is it so important to the Yuletide tradition?
This is was the topic of an article in the New York Times Dining section today. The piece, written by Rosie Schaap tells of her Anglophile's addiction to this holiday punch. It's basically a fruit drink ,made with both hard an d soft cider along with Madeira for sweetness and ale for kick. Spices are added as they were hundreds of years ago.There are also spices such as cloves and allspice for bite. Some add orange or lemon peels for a refreshing citrussy taste and smell.
Wassail is a relatively easy mix.to have fun with.All you need is a punch bowl and some creativity.It is nice to have the alcoholic version however you can also make a tee totaler's one using apple juice and soft or non alcoholic cider. Wassail calls for whole sliced apples too . You can use any kind really however the honey crisp are the best Some also call for pineapple however that's your decision as is the decision for eggs added too. Some other punches, usually cream based do call for this last t give it body however it can birder into egg nog territory.
Wassail is a fun tradition . Try it however you want , whether traditional or with twists. It's a fun way to bring in the holidays.
This is was the topic of an article in the New York Times Dining section today. The piece, written by Rosie Schaap tells of her Anglophile's addiction to this holiday punch. It's basically a fruit drink ,made with both hard an d soft cider along with Madeira for sweetness and ale for kick. Spices are added as they were hundreds of years ago.There are also spices such as cloves and allspice for bite. Some add orange or lemon peels for a refreshing citrussy taste and smell.
Wassail is a relatively easy mix.to have fun with.All you need is a punch bowl and some creativity.It is nice to have the alcoholic version however you can also make a tee totaler's one using apple juice and soft or non alcoholic cider. Wassail calls for whole sliced apples too . You can use any kind really however the honey crisp are the best Some also call for pineapple however that's your decision as is the decision for eggs added too. Some other punches, usually cream based do call for this last t give it body however it can birder into egg nog territory.
Wassail is a fun tradition . Try it however you want , whether traditional or with twists. It's a fun way to bring in the holidays.
Tuesday, December 11, 2012
Holiday Theme Parties
Holiday parties can be exciting. You can spend time in Mexico, Italy, possibly even Israel or China/ How can this be ? By hosting a food themed party. This is always fun and it 's a bit different than the usual holiday party fare.
First of all pick a cuisine that you know your guests will like. This is not the time to spring something too exotic on unwitting guests. Usually Mexican or Italian is always a good bet because they're both popular and tasty.Also it's relatively easy to cook any of the dishes. People love tacos and tortillas and you can make them with a variety of meats from chicken to beef. You can also throw a spin into it by adding fish or pork too. End with Mexican hot cocoa with a dash of Kahlua. Italian food can be great too. Think of having a sophisticated Roman meal complete with the tasty stracciatella soup and a fritto misto, a tempura like mixed of cod fish and different vegetables.
Of course you can also have an Israeli Hanukkah too.These are not just latke but also foods that reflect the Middle East influence, There are lamb kabobs or shishlik which can be easily grilled inside or outside, along with hummus served on pita bread. You can finish with the traditional jelly doughnuts or sufganiyot. Chinese food is another exotic cuisine that's party friendly. Instead of the traditional egg rolls try pork and shrimp dumplings or crab rangoon for appetizers.Sesame chicken on skewers is also good too.You can also set up hot pots , literally Chinese fondue for guests to share and mingle.
Holiday themed parties are a fun way to celebrate.It;s also a neat way of introducing guests to exotic dishes and fun cuisines.Think of it as a night of travel and culinary adventure.
First of all pick a cuisine that you know your guests will like. This is not the time to spring something too exotic on unwitting guests. Usually Mexican or Italian is always a good bet because they're both popular and tasty.Also it's relatively easy to cook any of the dishes. People love tacos and tortillas and you can make them with a variety of meats from chicken to beef. You can also throw a spin into it by adding fish or pork too. End with Mexican hot cocoa with a dash of Kahlua. Italian food can be great too. Think of having a sophisticated Roman meal complete with the tasty stracciatella soup and a fritto misto, a tempura like mixed of cod fish and different vegetables.
Of course you can also have an Israeli Hanukkah too.These are not just latke but also foods that reflect the Middle East influence, There are lamb kabobs or shishlik which can be easily grilled inside or outside, along with hummus served on pita bread. You can finish with the traditional jelly doughnuts or sufganiyot. Chinese food is another exotic cuisine that's party friendly. Instead of the traditional egg rolls try pork and shrimp dumplings or crab rangoon for appetizers.Sesame chicken on skewers is also good too.You can also set up hot pots , literally Chinese fondue for guests to share and mingle.
Holiday themed parties are a fun way to celebrate.It;s also a neat way of introducing guests to exotic dishes and fun cuisines.Think of it as a night of travel and culinary adventure.
Subscribe to:
Posts (Atom)
Posts
