The next couple of weeks is going to be hard on any home cook. There are big holiday dinners along with get togethers. Then there's dealing with everyone being at home and them expecting to be fed.It can wreck havoc even on the hardiest of home cooks. It pays to be prepared and to have some R & R for yourself too.
Cooking the Christmas meal can be daunting. It's the biggest holiday, outside of Easter, and there are so many expectations that come with it. How to get through it? Byy taking a deep breath. See the cooking as a marathon. Prepare by buying the food and having family and even friends aid in prepping. Another is sticking to tried and true recipes. This is not the time to try anything new on your tablemates. Play it safe with the dishes you know you excel in. Also have help later on for table cleaning and dish washing. This saves you the worry of dealing with a sinkful of pots and pans.
As for having smaller parties, again planning and list making are the keys to a problem free gathering. The best bet here isn't a sit down dinner but an antipasto buffet and trays of hot and cold hors d'ouevres. Many stores like Target and WalMart sell boxes of already made mini quiches and spinach puffs.These are a huge help for any busy cook.What about dealing with family staying over? Leftovers.That Christmas turkey can be turned into sandwiches for days.If you have any plain cake or pannetone , dip into egg and transform it into a new kind of French toast.Also have plenty of eggs for family brunches.Have them eat at eleven AM and they won't be hungry till seven.Also those antipasto meats and cheeses along with salads make excellent heroes.
S is the season of heavy duty cooking time.You can get through it with relative ease. Just chill
Saturday, December 22, 2012
Friday, December 21, 2012
Holiday Cooking - Your Battle Plan
Christmas is only a few days away and it's time to put your battle plan for cooking into action. It's time to write out lists and check them twice to make sure your holiday dinner goes perfectly. Also no matter where you are in the world, you should be planning and plotting what you'll be doing from the first chore to washing dishes.Being completely prepared helps to create a smoother ,less stressful Christmas dinner.
By now you should have your turkey,ham or crown roast (or whatever you 're going to make on Christmas Eve or Christmas Day).For those serving fish on Christmas Eve , you can buy some fresh fish the day of cooking. Also make sure you have nut crackers for cracking crab legs or lobster.Root veggies should also have been bought already too. Make sure your spice rack is well stocked and you have what you want as far as dried herbs and condiments.Also double check to see if you have the right amount of pots and pans for cooking. Check to see if your oven and appliances are up to speed too.
Desserts are a little easier . By now you should have made your cookies and they should be all set to be baked or decorated.Cakes should be baked either tomorrow or Sunday for the big day. If you;re making cream pies, then do so either Christmas Eve Day or Christmas morning. If you;re settling on a simple ending of fruit and cheese , then you can buy those tomorrow. Both will keep. As for wine and champagne, again, you can buy tomorrow. Punches can be made the day of serving. They taste better when they're made an hour or two before serving.
Many hate holiday cooking because they feel it's too overwhelming. It doesn't have to be if you have a game plan.Be prepared. That's all it takes to have a wonderful Christmas Eve or Christmas dinner.
By now you should have your turkey,ham or crown roast (or whatever you 're going to make on Christmas Eve or Christmas Day).For those serving fish on Christmas Eve , you can buy some fresh fish the day of cooking. Also make sure you have nut crackers for cracking crab legs or lobster.Root veggies should also have been bought already too. Make sure your spice rack is well stocked and you have what you want as far as dried herbs and condiments.Also double check to see if you have the right amount of pots and pans for cooking. Check to see if your oven and appliances are up to speed too.
Desserts are a little easier . By now you should have made your cookies and they should be all set to be baked or decorated.Cakes should be baked either tomorrow or Sunday for the big day. If you;re making cream pies, then do so either Christmas Eve Day or Christmas morning. If you;re settling on a simple ending of fruit and cheese , then you can buy those tomorrow. Both will keep. As for wine and champagne, again, you can buy tomorrow. Punches can be made the day of serving. They taste better when they're made an hour or two before serving.
Many hate holiday cooking because they feel it's too overwhelming. It doesn't have to be if you have a game plan.Be prepared. That's all it takes to have a wonderful Christmas Eve or Christmas dinner.
Thursday, December 20, 2012
Holiday Tamales
Christmas foods are always traditional no matter where you are in the world. It certainly is true in the Latin America where centuries old dishes are brought out to every one's delight. In this case it's the tamale, standard fare in any Western meal .It's made special with different ingredients and a lot of love.
It was the topic of an article in yesterday's New York Times Dining section. The piece , written by newcomer, Fernanda Santos, explores this Latin.Tamales are a big part of Latinos holiday fare and also everyday fare.They truly are an American food, their origins dating well before Columbus where for centuries; before him various tribes were making different types of corn rolled baked in clay pots. The premise is easy .Tamales are a stuffed corn based roll, wrapped in parchment or corn husks and steamed. With practice anyone can make them.
Tamales vary fron country to country, Mexicans like theirs stuffed with pork or beef although chicken is also preferred too.Along the Mexican Gulf Coast, in Tabasco, the husks are filled with garfish. In Oaxaca ,it;s chicken with a spicy chocolate based mole sauce, Venezuela also has this tradition however they sweeten their fillings with raisins along with olives. The meat of choice there is pork. The Brazilians have something similar too filled with cheese and meat.Most beginners usually stick with a simple beef tamale and a tomato sauce made with cumin and chiles.
Tamales are a part of the Christmas feasting tables as any roast or ham, They can be made in the traditional style or according to the region. They're a different and tasty way of celebrating a holiday.
It was the topic of an article in yesterday's New York Times Dining section. The piece , written by newcomer, Fernanda Santos, explores this Latin.Tamales are a big part of Latinos holiday fare and also everyday fare.They truly are an American food, their origins dating well before Columbus where for centuries; before him various tribes were making different types of corn rolled baked in clay pots. The premise is easy .Tamales are a stuffed corn based roll, wrapped in parchment or corn husks and steamed. With practice anyone can make them.
Tamales vary fron country to country, Mexicans like theirs stuffed with pork or beef although chicken is also preferred too.Along the Mexican Gulf Coast, in Tabasco, the husks are filled with garfish. In Oaxaca ,it;s chicken with a spicy chocolate based mole sauce, Venezuela also has this tradition however they sweeten their fillings with raisins along with olives. The meat of choice there is pork. The Brazilians have something similar too filled with cheese and meat.Most beginners usually stick with a simple beef tamale and a tomato sauce made with cumin and chiles.
Tamales are a part of the Christmas feasting tables as any roast or ham, They can be made in the traditional style or according to the region. They're a different and tasty way of celebrating a holiday.
Wednesday, December 19, 2012
Whelks A Holiday Tradition
Whelks are normally not part of the greater holiday table. Yet they can be a different addition to a meal, whether formal or informal. These sea snails can be eaten either with a delicate or hearty sauce and a great introduction to traditional holiday seafood dishes .Seafood lovers will adore them ,Even those who are iffy will come to appreciate their delicate briny taste and texture.
Whelks were the big topic of an article in today's New York Times Dining section. Florence Fabricant,a Dining regular contributed this piece , full of ideas and recipes. They're becoming popular again thanks to oyster farmers growing them for variety. The sea snails are already a popular Christmas Eve dish with southern Italians. This is scungille, served always as part of the thirteen fish dinner on that day. It's made with a peppery tomato sauce and then served with pasta., usually spaghetti.They come either big or small, however the larger whelks tend to be pinker in color and chewier.
What else can you make with whelks besides scungille. Since they are snails, they can be served with a garlic laced butter and parsley sauce as a starter. Ms. Fabricant also gives a whelk chowder recipe that's sort of reminiscent of New England clam chowder. Here the sea sails are mixed with bouquet garni along with potatoes and milk in a creamy soup, perfect for winter days, Whelks are big in England where they're simply boiled and eaten with bread and butter. However a better way would be with a garlicky butter sauce an crusty French or Italian bread for dipping.
Whelks are a holiday dish that can be served a variety of ways. Try them as scungille in a peppery tomato sauce or with a delicate butter and parsley broth. You can also add them to a chowder or just have them plain with bread and butter, English style, Enjoy these treats from the sea any delicious way.
Whelks were the big topic of an article in today's New York Times Dining section. Florence Fabricant,a Dining regular contributed this piece , full of ideas and recipes. They're becoming popular again thanks to oyster farmers growing them for variety. The sea snails are already a popular Christmas Eve dish with southern Italians. This is scungille, served always as part of the thirteen fish dinner on that day. It's made with a peppery tomato sauce and then served with pasta., usually spaghetti.They come either big or small, however the larger whelks tend to be pinker in color and chewier.
What else can you make with whelks besides scungille. Since they are snails, they can be served with a garlic laced butter and parsley sauce as a starter. Ms. Fabricant also gives a whelk chowder recipe that's sort of reminiscent of New England clam chowder. Here the sea sails are mixed with bouquet garni along with potatoes and milk in a creamy soup, perfect for winter days, Whelks are big in England where they're simply boiled and eaten with bread and butter. However a better way would be with a garlicky butter sauce an crusty French or Italian bread for dipping.
Whelks are a holiday dish that can be served a variety of ways. Try them as scungille in a peppery tomato sauce or with a delicate butter and parsley broth. You can also add them to a chowder or just have them plain with bread and butter, English style, Enjoy these treats from the sea any delicious way.
Tuesday, December 18, 2012
Mei Fun Holiday Fun
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.
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.
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.
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