Northern Italians have a wonderful dish called tomatoes and eggs. It's just a simple mix of the two ingredients with a hint of garlic usually eaten with a crusty loaf of Italian bread. Surprisingly enough it has a Middle Eastern cousin called shakshuka. It's a spicier version and just as tasty.
The dish was the subject of Melissa Clark 's A Good Appetite in yesterday's New York Times Dining section. Ms. Clark first ate this wondrous dish in Israel during Passover. It fit in with the dietary rules of the holiday .however it would make a nice brunch or lunch dish for any Spring weekend. Unlike the Italian version it has many different spices such as cumin and paprikaalong with cilantro. It also has rich chunks of feta cheese added to it (although I suspect you can forgo the cheese so you can enjoy the taste of tomatoes and eggs)
Cooking it is also similar to pomodori e uovi.Both require skillets and olive oil.Unlike pomodori e uovi though, the tomatoes are cooked first until they thicken WIth the Italian version the eggs are mixed in,and cooked til they're scrambled Shakshuka has the eggs dropped in with the yolks intact , and cooked similar to sunny side up ones.The feta is then added o n top. Since it's not a cheese that melts,it adds some texture to the dish. You can serve shakshuka with any kind of crusty bread or pita as well as with hummus, the way Ms Clark ate it in Israel.
Tomatoes and eggs are always a good combination. Try them with an exotic twist with added spices and feta in this traditional dish.It makes for a tasty brunch or lunch treat.
Thursday, May 9, 2013
Wednesday, May 8, 2013
From Rust Belt To Gourmet Heaven
Normally towns like Cleveland or Pittsburgh or even Buffalo don't get a second glance from foodies however all is changing in this region known as the Rust Belt. This swath of American towns from Michigan and Ohio to upstate New York was once known for producing of the country's steel and ship, Hard times made the areas poor both in economics and good food.Luckily the last is changing and bringing some much needed business to the Belt region.
Julia Moskin explored this new foodie must try in an article in today's New York Times Dining section. She traveled to different cities to interview the forward thinking chefs that are making the Rust Belt a gourmet travel destination and giving it a new name Rust Belt Revival. These cities have always been connected by a series of now defunct canals and railways, Now they are linked by thousands of acres of still usable farm land.. This means sustainability while promoting locovore dining. Also there are plenty of Amish here who still farm the old fashioned way .planting and harvesting artesanal and organic produce as well as meats They work with the "English" or local farmers to teach them better agricultural methods.
Everything has paid off. Once Pittsburgh eateries served salads topped with friesor all sorts of steak cuts. Now their restaurants have gotten better fare, such as stinging nettle pesto. Traditional ethnic food like pierogies have been put on this axis with a topping of Korean kim chee. New Rust Belt chefs like Justin Severino, along with Jonathan Sawyer are reinventing classic dishes and introducing new ones. They are big on seasonal ingredients much the same way cooks of the area or the Amish have been for centuries. Some such as corn can be first served as steamed cobs, for leftover ones the kernels are then ground into polenta..From there it's treated with slaked lime so it can be reconstituted into hominy ;They also believe in using every part fo the animal, the nose t tail technique also favored by their Amish neighbors.
The Rust Belt Revival means good food and prosperity to an area hungry for business. Thanks to forward thinking local chefs,it will definitely be the destination spot for both foodies and gourmands. They can savor the flavor and success of the area and the amazing prooduce and meat dishes.
Julia Moskin explored this new foodie must try in an article in today's New York Times Dining section. She traveled to different cities to interview the forward thinking chefs that are making the Rust Belt a gourmet travel destination and giving it a new name Rust Belt Revival. These cities have always been connected by a series of now defunct canals and railways, Now they are linked by thousands of acres of still usable farm land.. This means sustainability while promoting locovore dining. Also there are plenty of Amish here who still farm the old fashioned way .planting and harvesting artesanal and organic produce as well as meats They work with the "English" or local farmers to teach them better agricultural methods.
Everything has paid off. Once Pittsburgh eateries served salads topped with friesor all sorts of steak cuts. Now their restaurants have gotten better fare, such as stinging nettle pesto. Traditional ethnic food like pierogies have been put on this axis with a topping of Korean kim chee. New Rust Belt chefs like Justin Severino, along with Jonathan Sawyer are reinventing classic dishes and introducing new ones. They are big on seasonal ingredients much the same way cooks of the area or the Amish have been for centuries. Some such as corn can be first served as steamed cobs, for leftover ones the kernels are then ground into polenta..From there it's treated with slaked lime so it can be reconstituted into hominy ;They also believe in using every part fo the animal, the nose t tail technique also favored by their Amish neighbors.
The Rust Belt Revival means good food and prosperity to an area hungry for business. Thanks to forward thinking local chefs,it will definitely be the destination spot for both foodies and gourmands. They can savor the flavor and success of the area and the amazing prooduce and meat dishes.
Tuesday, May 7, 2013
Mousses Light And Springy Dishes
The temps are rising . The breezes are balmy. It's time to put away all those heavy winter roasts and gravies and think fluffy and light. Mousses whether it';s made with sweets or meats or eve veggies are perfect to serve right now. They're airy , perfect for a warm Spring day or night.
Mousses can be both savory and sweet,. although most people only associate them with just chocolate. For a lovely sophisticated dinner with friends think about making a caviar or crab meat mousse. Both are relatively easy to make, Remember however that the savory ones require gelatin to hold them together. because they are intense,the seafood kind can be served spread on Melba toast or rye squares. You can also make a pork mousse along with beef ones. The last is served cold and is a great way to use up left over roast beef . Cut up left over chicken for a different kind of mousse,,perfect for a dinner with just a salad.Veggie mousses are also tasty, especially alongside cold sliced meat or leftover roasted chicken or turkey. Try one with carrots and spinach or tomato one with basil,Tomatoes have their own gelling properties so you can make an easy one without gelatin.
Sweet mousses are another Spring treat. They can be made light and airy, different than a heavy cake or ice cream. The most famous and popular is chocolate.You can add mint or espresso to vary the flavor.. Another treat is the lesser known vanilla mousse.It's made with the beans scraped straight from the pod and is easier to make than the other. This lighter than air dish would work well with a raspberry or blueberry coulis. A strawberry flavored one is a refreshing change , especially if you have fresh berries to work with. You can also make a raspberry one too or for something more sinful a blackberry one. Add some freshly whipped cream for some more fluffy decadence or a side of fresh fruit.
Mousses are an airy alternative to heavier dishes. Celebrate Spring with this bits of tasty poufs of flavor. They're light on your tongue but heavy on flavor.,
Mousses can be both savory and sweet,. although most people only associate them with just chocolate. For a lovely sophisticated dinner with friends think about making a caviar or crab meat mousse. Both are relatively easy to make, Remember however that the savory ones require gelatin to hold them together. because they are intense,the seafood kind can be served spread on Melba toast or rye squares. You can also make a pork mousse along with beef ones. The last is served cold and is a great way to use up left over roast beef . Cut up left over chicken for a different kind of mousse,,perfect for a dinner with just a salad.Veggie mousses are also tasty, especially alongside cold sliced meat or leftover roasted chicken or turkey. Try one with carrots and spinach or tomato one with basil,Tomatoes have their own gelling properties so you can make an easy one without gelatin.
Sweet mousses are another Spring treat. They can be made light and airy, different than a heavy cake or ice cream. The most famous and popular is chocolate.You can add mint or espresso to vary the flavor.. Another treat is the lesser known vanilla mousse.It's made with the beans scraped straight from the pod and is easier to make than the other. This lighter than air dish would work well with a raspberry or blueberry coulis. A strawberry flavored one is a refreshing change , especially if you have fresh berries to work with. You can also make a raspberry one too or for something more sinful a blackberry one. Add some freshly whipped cream for some more fluffy decadence or a side of fresh fruit.
Mousses are an airy alternative to heavier dishes. Celebrate Spring with this bits of tasty poufs of flavor. They're light on your tongue but heavy on flavor.,
Monday, May 6, 2013
Layers of Flavor
Puff paastry is a versatile base for both sweet and savory treats. It;s perfect for making Spring party foods that go well in for any venue , from showers to graduation parties.It can be th e base of fun appetizer pockets to the more elegant vol au vents and mini. beef Wellingtons Puff pastry is also a for creating a variety of delicious and unique desserts
Puff pastry can be made at home or bought. If you're making it at home it is time consuming and labor intensive. However the end result is rewarding with a buttery , light pastry perfect foe any savory or sweet filling.It requires sixteen tablespoons of unsalted butter along with ice water or seltzer and ice cubes. The dough must be chilled and never room temperature for best results.It is then folded and rolled into an oblong, being constantly folded over to create layers.The oven temp is quite high, between 4oo and 450 degrees Fahrenheit. Of course you could buy the dough already made. Pepperidge Farm is known for theirs and it does cut down on prep time if you have an elaborate filling.
Vol au vents are one of the most popular puff pastry recipes.A good savory one is chicken with a creamy gravy. This is like an elegant pot pie, with the same ingredients, such as the meat along with carrots and peas. Another idea for puff pastry is sausage, onions and spinach or one that's like an inside out pizza. This last is made with goat cheese, tomatoes and basil.Of course puff pastry is excellent for desserts. Make sweet vol au vents by using puddings or even creamed and topped with a hot fudge or caramel sauce.You can try a cobbler style one with layers of peaches , strawberries and rhubarb and a creme caramel base.
Puff pastry is one of the most versatile staples for any kitchen. Make it from scratch or buy it, fill it with savory or sweet. It's can be turned into anything from an elegant vol au vent to a homey turnover or puff . It;s your choice and a fun one too.
Puff pastry can be made at home or bought. If you're making it at home it is time consuming and labor intensive. However the end result is rewarding with a buttery , light pastry perfect foe any savory or sweet filling.It requires sixteen tablespoons of unsalted butter along with ice water or seltzer and ice cubes. The dough must be chilled and never room temperature for best results.It is then folded and rolled into an oblong, being constantly folded over to create layers.The oven temp is quite high, between 4oo and 450 degrees Fahrenheit. Of course you could buy the dough already made. Pepperidge Farm is known for theirs and it does cut down on prep time if you have an elaborate filling.
Vol au vents are one of the most popular puff pastry recipes.A good savory one is chicken with a creamy gravy. This is like an elegant pot pie, with the same ingredients, such as the meat along with carrots and peas. Another idea for puff pastry is sausage, onions and spinach or one that's like an inside out pizza. This last is made with goat cheese, tomatoes and basil.Of course puff pastry is excellent for desserts. Make sweet vol au vents by using puddings or even creamed and topped with a hot fudge or caramel sauce.You can try a cobbler style one with layers of peaches , strawberries and rhubarb and a creme caramel base.
Puff pastry is one of the most versatile staples for any kitchen. Make it from scratch or buy it, fill it with savory or sweet. It's can be turned into anything from an elegant vol au vent to a homey turnover or puff . It;s your choice and a fun one too.
Saturday, May 4, 2013
Sweet Spring Desserts
The Kentucky Derby signifies that Spring is here. However the season is also signified by light and airy desserts, perfect for picnics and gatherings. There are some lovely desserts that fit right in with the balmy breezes and warm, sunny days.
Of course most people celebrating the Derby will be having the traditional chocolate chip pecan pie. This is a heady mix of nuts and chocolate chips, with the added luxury of a cup of melted butter. It is rich but perfect not just to celebrate The Run For The Roses, but also at graduation parties and bridal showers.(especially if you;re throwing a Southern themed one).Another rich Southern dessert that's perfect for now is strawberry shortcake. In some areas the strawberries are getting their first blush of color so they're literally ripe for the picking and a flavorful filling. They are perfect stuffing homemade biscuits topped with a hand whipped cream. You can also sub in fresh made vanilla ice cream instead of the cream.
Spring also means cakes that use the first of the garden's ingredients. This may be a light lemon or orange cake with just a dusting of powdered sugar. Another feather weight dessert is angel food cake. This airy bit of fluff is made with just egg whites. This can also be used to create a strawberry shortcake but also is good with sliced peaches when they arrive later in the season along with blueberries.Macarons are another apt dessert for the season. Granted they are trendy right now but still perfect as the perfect end to a Spring meal. Like the angel food cake, it's made solely with sugar and whipped egg whites with almonds to give it flavor and crunch.
The Kentucky Derby means Spring is officially here. Celebrate it with the desserts of the season as well, whether they be the richly decadent chocolate chip pecan pie or the light as a cloud angel food cake. Either one would be a lovely dessert on a warm May evening.
Of course most people celebrating the Derby will be having the traditional chocolate chip pecan pie. This is a heady mix of nuts and chocolate chips, with the added luxury of a cup of melted butter. It is rich but perfect not just to celebrate The Run For The Roses, but also at graduation parties and bridal showers.(especially if you;re throwing a Southern themed one).Another rich Southern dessert that's perfect for now is strawberry shortcake. In some areas the strawberries are getting their first blush of color so they're literally ripe for the picking and a flavorful filling. They are perfect stuffing homemade biscuits topped with a hand whipped cream. You can also sub in fresh made vanilla ice cream instead of the cream.
Spring also means cakes that use the first of the garden's ingredients. This may be a light lemon or orange cake with just a dusting of powdered sugar. Another feather weight dessert is angel food cake. This airy bit of fluff is made with just egg whites. This can also be used to create a strawberry shortcake but also is good with sliced peaches when they arrive later in the season along with blueberries.Macarons are another apt dessert for the season. Granted they are trendy right now but still perfect as the perfect end to a Spring meal. Like the angel food cake, it's made solely with sugar and whipped egg whites with almonds to give it flavor and crunch.
The Kentucky Derby means Spring is officially here. Celebrate it with the desserts of the season as well, whether they be the richly decadent chocolate chip pecan pie or the light as a cloud angel food cake. Either one would be a lovely dessert on a warm May evening.
Friday, May 3, 2013
The Perfect Derby Party
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!
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!
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.
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