Tomorrow is Kentucky Derby Day and that means parties.Even though it's only twenty four hours away you can still throw a fun and tasty day to celebrate the first leg of the Triple Crown.It's also great way of tasting some traditional Kentucky foods too. They range the gamut from rustic to elegant,reflecting the dichotomy of the state.
Burgoo is the state dish and this tasty stew is a variation of the traditional Brunswick stew (although it could also be a cousin of bouef bourguinon hence the name). It is a mix of different meats,with beef,chuck, pork and lamb and chickenbeing the preferred ingredients. It is an easy dish, not unlike chili to make and perfect for a crowd. Serve it with homemade biscuits to sop up the gravy.Another party food is the Hot Brown sandwich named for Louisville's famed Brown Hotel. This consists of turkey, tomato and bacon with a cheesy kind of bechamel sauce poured over it . There is also the benedictine , a delicate green tinted cucumber and onion tea sandwich.It's mixing cream cheese with the cukes and onions to create an interesting nibble while watching the race.
Of course no Derby party would be complete without mint juleps. These libations are fun to drink and easy to create.. All you need is good Kentucky bourbon, a simple syrup and fresh picked (or bought ) spearmint leaves. Heat up granulated sugar and water in a sauce pan. While you're doing this bathe the leaves in the bourbon and then mix.Mint juleps should be served in a specially designed silver julep cups but you can also serve in glass tumblers too. For a more festive and also larger crowd think about serving a bourbon punch.This is a heady mix of the state's liquor , brandy and benedictine, tempered by orange and lemon juices and seltzer.
Tomorrow is Derby Day.Celebrate it with traditional Bluegrass State foods and drinks. You'll feel like you're there, if not physically then certainly in flavor!
Friday, May 3, 2013
Thursday, May 2, 2013
Shopping WIth The Experts
Does anyone really know how to food shop?. Most people will say yes, however they may need some refresher points. There are a lot of facets and information that many everyday shoppers and even foodies don't know. That's when it's time to call in the experts.
That's what New York Times Dining section, writer Emily Weinstein didin yesterday's New York Times Dining section. She went on a shopping trip with famed food journalists Michael Pollan and Michael Moss. Pollan wrote the foodie must have Food Rules while Moss is regular contributor to the newspaper along with being a foreign and war correspondent (!) He is also responsible for the phrase pink slime referring to the bright fuchsia interior of hamburgers along winning a Pulitzer for his investigative reporting of the meat industry (which has't been blasted or truly looked into since Upton Sinclair's The Jungle over a century ago)>Mr. Moss has also exposed the darker side of American eating habits . He has written extensively about our truly damaging addiction to sugar and salt as well as exposing the bad side of pita chips and granola bars.
Shopping with them is eye opening. , They read labels, weighing the benefits of artesanal mozzarella over the bagged and shredded kind.Even though they do buy canned ingredients, they believe that creating homemade dinners is the better way to go. Mr.Pollan opted for a homemade garbanzo bean soup using canned chickpeas but fresh onions for a dinner witht eh writer and Mr Moss..Mr Moss home made pizza as well,using tinned tomatoes but fresh made dough.Both feel that it;s Ok to use to mix both prepackaged and fresh ingredients. The rule is try to buy prepackaged ones with as little preservatives and additives possible.
Both Mr, Moss and Mr. Pollan offer us good ideas for food shopping. Shop both fresh and packaged.Use both in cooking meals that are not already premade and chock full of chemicals not nutrients.It makes for better shopping, a better diet and a better life.
That's what New York Times Dining section, writer Emily Weinstein didin yesterday's New York Times Dining section. She went on a shopping trip with famed food journalists Michael Pollan and Michael Moss. Pollan wrote the foodie must have Food Rules while Moss is regular contributor to the newspaper along with being a foreign and war correspondent (!) He is also responsible for the phrase pink slime referring to the bright fuchsia interior of hamburgers along winning a Pulitzer for his investigative reporting of the meat industry (which has't been blasted or truly looked into since Upton Sinclair's The Jungle over a century ago)>Mr. Moss has also exposed the darker side of American eating habits . He has written extensively about our truly damaging addiction to sugar and salt as well as exposing the bad side of pita chips and granola bars.
Shopping with them is eye opening. , They read labels, weighing the benefits of artesanal mozzarella over the bagged and shredded kind.Even though they do buy canned ingredients, they believe that creating homemade dinners is the better way to go. Mr.Pollan opted for a homemade garbanzo bean soup using canned chickpeas but fresh onions for a dinner witht eh writer and Mr Moss..Mr Moss home made pizza as well,using tinned tomatoes but fresh made dough.Both feel that it;s Ok to use to mix both prepackaged and fresh ingredients. The rule is try to buy prepackaged ones with as little preservatives and additives possible.
Both Mr, Moss and Mr. Pollan offer us good ideas for food shopping. Shop both fresh and packaged.Use both in cooking meals that are not already premade and chock full of chemicals not nutrients.It makes for better shopping, a better diet and a better life.
Wednesday, May 1, 2013
White Asparagus A Different Spring Treat
Spring comes and with it asparagus season. Most Americans usually get excited over the green variety however there is also white kind. White asparagus, overlooked here in the States, is what sets Europe on its ear. Germans and especially, the French swoon over the creamy white stalks. Like their verdant cousins, they are versatile, unlike them the blanche kind, have a more delicate flavor. It is a rare one,sweet and almost corn like in taste.
White asparagus was the subject of an article by Elaine Sciolino in today's New York Times Dining section. Ms Sciolino handles the Letters from Paris where from there she got the lucky chance of visiting an asparagus farm outside of Paris. She also had the good fortune of going with the famed French chef, Yannick Alleno. Ms.Sciolino even harvested the stalks with a special device , similar to a two prong screwdriver. White asparagus is prized by the French (they claim to have found them as early as the Renaissance) and can be cooked in the same way as green asparagus. The reason they're white is that the stalks are buried in sandy soil, thus stalling the production of chlorophyll which turns exposed stalks to that verdant emerald hue.
White asparagus has a delicate flavor , sweeter than what we're used to eating. Some French chefs servethe stalks with poached eggs which is a great pairing (it's always recommended with green asparagus too). Since the flavor has a fragility ,they can easily be served with stronger ones such as crab.Raw asparagus can be made into a salad as Ms. Sciolino witnessed when she returned to the City of Light. Her chef shredded them table side until the stalks were as thin as angel hair pasta and then dressed then with a peppery Ligurian olive oil. This can be tried here, thanks to markets such as Fairway selling the ivory stalks.Ms. Sciolino also has a cashew cream recipe for them, which she also tried at the very same restaurant..This is made with the nuts butter, olive oil and milk and then poured on the boiled stalks.
White asparagus is a real and different Spring treat. It's more delicate yet just as versatile as its' green cousins. Try it either stuffed or with sauces for a something that 's both gourmet and every day.
White asparagus was the subject of an article by Elaine Sciolino in today's New York Times Dining section. Ms Sciolino handles the Letters from Paris where from there she got the lucky chance of visiting an asparagus farm outside of Paris. She also had the good fortune of going with the famed French chef, Yannick Alleno. Ms.Sciolino even harvested the stalks with a special device , similar to a two prong screwdriver. White asparagus is prized by the French (they claim to have found them as early as the Renaissance) and can be cooked in the same way as green asparagus. The reason they're white is that the stalks are buried in sandy soil, thus stalling the production of chlorophyll which turns exposed stalks to that verdant emerald hue.
White asparagus has a delicate flavor , sweeter than what we're used to eating. Some French chefs servethe stalks with poached eggs which is a great pairing (it's always recommended with green asparagus too). Since the flavor has a fragility ,they can easily be served with stronger ones such as crab.Raw asparagus can be made into a salad as Ms. Sciolino witnessed when she returned to the City of Light. Her chef shredded them table side until the stalks were as thin as angel hair pasta and then dressed then with a peppery Ligurian olive oil. This can be tried here, thanks to markets such as Fairway selling the ivory stalks.Ms. Sciolino also has a cashew cream recipe for them, which she also tried at the very same restaurant..This is made with the nuts butter, olive oil and milk and then poured on the boiled stalks.
White asparagus is a real and different Spring treat. It's more delicate yet just as versatile as its' green cousins. Try it either stuffed or with sauces for a something that 's both gourmet and every day.
Tuesday, April 30, 2013
A True NJ Classic The Bendix Diner
New Jersey is famlously known for its' diners. Almost every town has one, each more flashier than the other. However there is one original that exists - the Bendix Diner in Hasbrouck Heights ,New Jersey, a stone's throw from Manhattan. This diner has even been in a few movies along with being in "The Real Housewives of New Jersey" .Yet it;s the owners and the food that make it truly amazing.
It is Chris Dukakis and his mom Eva that make the Bendix a friendly home away from home. They provide all diners with friendly talk along with great homemade food. There's no need for fancy menus that other NJ diners have. They cook the basics which is just fine. The soups never change , Anyday of the week you can get fresh homemade chicken , split pea or black bean soup. Chris also features Greek specialties like moussaka along with American staples such as meat loaf and pot roast. TheBendix is know for it's hot sandwiches.Their grilled cheese is inspired,resembling more of a croquet Monsieur ,delicately grilled a golden hue and perfectly crunchy .They also have excellent BLTs that are just towers of bacon,lettuce and tomatoes while the egg sandwiches are just heaven.All of them can be served with a delicious side of homemade plank fries.These are cut with the skins still on them and are the perfect fry.The exterior is crispy while the inside is mealy and soft.Diners usually eat them first, that's how good they are.There are also fried corn fritters that are a mix of kernels and batter.End it with a home baked berry turnover that Chris baked himself. Jersey has huge variety of diners.However only a few are up to snuff.TheBendix is one of these.It is a classic with classically good food.
It is Chris Dukakis and his mom Eva that make the Bendix a friendly home away from home. They provide all diners with friendly talk along with great homemade food. There's no need for fancy menus that other NJ diners have. They cook the basics which is just fine. The soups never change , Anyday of the week you can get fresh homemade chicken , split pea or black bean soup. Chris also features Greek specialties like moussaka along with American staples such as meat loaf and pot roast. TheBendix is know for it's hot sandwiches.Their grilled cheese is inspired,resembling more of a croquet Monsieur ,delicately grilled a golden hue and perfectly crunchy .They also have excellent BLTs that are just towers of bacon,lettuce and tomatoes while the egg sandwiches are just heaven.All of them can be served with a delicious side of homemade plank fries.These are cut with the skins still on them and are the perfect fry.The exterior is crispy while the inside is mealy and soft.Diners usually eat them first, that's how good they are.There are also fried corn fritters that are a mix of kernels and batter.End it with a home baked berry turnover that Chris baked himself. Jersey has huge variety of diners.However only a few are up to snuff.TheBendix is one of these.It is a classic with classically good food.
Monday, April 29, 2013
Simple But The Best Small Appliances
In this day and age there are so many fancy kitchen helpers that it's heard to keep track.These are appliances and tools that give us tasty but gourmet dishes fit for any epicure. Yet some of the best and most versatile are literally under our noses. They give us hot , and yummy foods and concoctions, as they;ve given our families much the same for decades.
Even though it's had bad rep lately crockpots are wonderful smaller appliances to have in any kitchens. They make some really flavorful and tender chilies.They're also good for cooking pot roasts, rendering the meat juicy and butter soft.Slow cookers are also good for giving home chefs such diversity from gumbos to applesauce. There are many kinds out there and they're all affordable (given the amount of times you'll be using them).Toaster ovens are another versatile small appliance. They can be used to brown rolls and croissants for breakfast to baking meat pies for lunch and dinner. They;re also great for make pizza bagels and pizza English muffins along with broiling smaller pieces of meats.
Before the food processor there was the blender. It is still a remarkable machine, and not just for smoothies. You can puree in it, blend, mix and even chop nuts. It;s great for making homemade soups and pestos as well as whipping up airy and light dips for parties. Another classic is the handheld mixer. This is the must have gold stand for bakers. It give batter a lightness, perfect for making angel food cakes. It can also be used for whipped homemade whipped cr4eam to accompany the cake as well as batters and dough for cookies, cupcakes and breads. Using a hand mixer also ensure shaving a light fluffy icing, the perfect foil to any cake or cupcake.
It is nice to have a fully stocked kitchen with impressive gear.Yet it's the classic appliances that give us hearty dishes and ethereal desserts.No home chef should be without them. They may be basic and no frills but they are vital to having successful food prep.
Even though it's had bad rep lately crockpots are wonderful smaller appliances to have in any kitchens. They make some really flavorful and tender chilies.They're also good for cooking pot roasts, rendering the meat juicy and butter soft.Slow cookers are also good for giving home chefs such diversity from gumbos to applesauce. There are many kinds out there and they're all affordable (given the amount of times you'll be using them).Toaster ovens are another versatile small appliance. They can be used to brown rolls and croissants for breakfast to baking meat pies for lunch and dinner. They;re also great for make pizza bagels and pizza English muffins along with broiling smaller pieces of meats.
Before the food processor there was the blender. It is still a remarkable machine, and not just for smoothies. You can puree in it, blend, mix and even chop nuts. It;s great for making homemade soups and pestos as well as whipping up airy and light dips for parties. Another classic is the handheld mixer. This is the must have gold stand for bakers. It give batter a lightness, perfect for making angel food cakes. It can also be used for whipped homemade whipped cr4eam to accompany the cake as well as batters and dough for cookies, cupcakes and breads. Using a hand mixer also ensure shaving a light fluffy icing, the perfect foil to any cake or cupcake.
It is nice to have a fully stocked kitchen with impressive gear.Yet it's the classic appliances that give us hearty dishes and ethereal desserts.No home chef should be without them. They may be basic and no frills but they are vital to having successful food prep.
Saturday, April 27, 2013
Picnics With A Worldly Flair
With the weather getting warmer, it's nice to head to the parks, the beach or even the backyard. Unfortunately ordinary picnic food can bring down a sunny day.Liven up the plain with an international zing. It'll make a day out even more special.
The French are known for their outdoor piqueniques.A typical bring along may be a salad Nicoise, a tasty mix of spring greens, sliced hard boiled eggs and tuna. To round it out there are artichoke hearts,anchovies and tomatoes. It's served with a simple dressing and loaves of crusty french bread.If this is too messy, then think the French bread with slices of Gruyere or Brie layered with thinly sliced ham. Buy imported fizzy lemonade to round it out along with some strawberries for dessert. You could also go Italian , with cold cuts such as mortadella or cappacola along with marinated peppers on Italian bread. Bring olives too along with cherry tomatoes for some snacking. Instead of soda think about a premixed tamarind and seltzer combo that's refreshing and different.
Of course nothing is as elegant as an English country outing. Here you can cater to your inner "Downton Abbey"both up and downstairs with hearty meat and cheese sandwiches (this is the country that invented them)Using crusty rolls or the traditional baps, flattened rolls. The English love beef and ham , especially thickly sliced along with hunky slabs of cheddar. Add pickles along with onions to complement the taste. What to drink? Ale would be good in the backyard however if you;re out settle for the spicy yet tasty ginger beer. You could also try picnic with a German flair .Have rye bread sandwiches with teawurst or lanjaeger slices along with a true potato salad, with vinegar sugar, along with bacon and onions.
Bring the world with you when you go out into it. There are some great picnic foods out there from all over the globe that are tasty and different. Add some international flair to your picnic basket. It;s a fun way of enjoying the fresh air and warm sunshine!
The French are known for their outdoor piqueniques.A typical bring along may be a salad Nicoise, a tasty mix of spring greens, sliced hard boiled eggs and tuna. To round it out there are artichoke hearts,anchovies and tomatoes. It's served with a simple dressing and loaves of crusty french bread.If this is too messy, then think the French bread with slices of Gruyere or Brie layered with thinly sliced ham. Buy imported fizzy lemonade to round it out along with some strawberries for dessert. You could also go Italian , with cold cuts such as mortadella or cappacola along with marinated peppers on Italian bread. Bring olives too along with cherry tomatoes for some snacking. Instead of soda think about a premixed tamarind and seltzer combo that's refreshing and different.
Of course nothing is as elegant as an English country outing. Here you can cater to your inner "Downton Abbey"both up and downstairs with hearty meat and cheese sandwiches (this is the country that invented them)Using crusty rolls or the traditional baps, flattened rolls. The English love beef and ham , especially thickly sliced along with hunky slabs of cheddar. Add pickles along with onions to complement the taste. What to drink? Ale would be good in the backyard however if you;re out settle for the spicy yet tasty ginger beer. You could also try picnic with a German flair .Have rye bread sandwiches with teawurst or lanjaeger slices along with a true potato salad, with vinegar sugar, along with bacon and onions.
Bring the world with you when you go out into it. There are some great picnic foods out there from all over the globe that are tasty and different. Add some international flair to your picnic basket. It;s a fun way of enjoying the fresh air and warm sunshine!
Friday, April 26, 2013
Crazy About Pies
Pie is one of those great desserts that should get more play. Now thanks to a new cookbook that features both sweet and savory one this all American treat is coming into its' own.It now can be made with any filling and every occasion.
Crazy About Pies (Sterling Publishers) was written by pie enthusiast Krystina Castella who elevates this simple dessert to trendy status. This is a great book. The pictures make you drool and there are all sorts of sweet and savory pie recipes. I love how she has pies for almost every holiday , such as Easter and Valentine;s Day along with Christmas and Halloween.They're not just for Thanksgiving.although she has some amazing recipes for pecan pie bars and an old fashioned pumpkin pie. There are also wedding and new baby pies. refreshing alternatives to the traditional cakes.Dinner pies are also mentioned and these includes one with macaroni filling as well as tamale [pie and the English classic , shepherd' s' pie.
I love this book for the sheer variety of recipes. There are sweet as well as savory empanadas along with my all time fave Cornish pasties.. Ms. Castella also includes recipes for brunch pies, tasty little quiches with suggestions for all sorts of yummy combos.This also includes a deep dish pear cheddar pie, perfect with a side of fruit salad. There are also fun holiday ones like the Halloween baked caramel apple one that is a crusted apple with the extra fun of caramel oozing out of it. The Christmas mint pie with the chocolate crust looks like a real show stopper and would be perfect for any family party.
Any homemade pie is a real treat. With Crazy About Pies, pie lovers can bake any sort, from sweet to savory, from fruit filled to cream filled. This cookbook is definitely a dream come true and a kitchen library must have.
Crazy About Pies (Sterling Publishers) was written by pie enthusiast Krystina Castella who elevates this simple dessert to trendy status. This is a great book. The pictures make you drool and there are all sorts of sweet and savory pie recipes. I love how she has pies for almost every holiday , such as Easter and Valentine;s Day along with Christmas and Halloween.They're not just for Thanksgiving.although she has some amazing recipes for pecan pie bars and an old fashioned pumpkin pie. There are also wedding and new baby pies. refreshing alternatives to the traditional cakes.Dinner pies are also mentioned and these includes one with macaroni filling as well as tamale [pie and the English classic , shepherd' s' pie.
I love this book for the sheer variety of recipes. There are sweet as well as savory empanadas along with my all time fave Cornish pasties.. Ms. Castella also includes recipes for brunch pies, tasty little quiches with suggestions for all sorts of yummy combos.This also includes a deep dish pear cheddar pie, perfect with a side of fruit salad. There are also fun holiday ones like the Halloween baked caramel apple one that is a crusted apple with the extra fun of caramel oozing out of it. The Christmas mint pie with the chocolate crust looks like a real show stopper and would be perfect for any family party.
Any homemade pie is a real treat. With Crazy About Pies, pie lovers can bake any sort, from sweet to savory, from fruit filled to cream filled. This cookbook is definitely a dream come true and a kitchen library must have.
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