There's nothing like a filling yet light meal for the Spring season. Torta pasqualina is just that. It is a variety of all that the season brings, wrapped in a tasty crust.It;s perfect for a Sunday brunch or a Saturday night out on the patio.
It was the subject of Dave Tanis column in A City Kitchen in yesterday's New York Times Dining section. The pie is loosely like the Greek version, spanokopita and it's made in Italy and Southern France.. While the Greeks stick strictly to spinach this one has Swiss chard and any other green ,like dandelions to add. I suppose if you want a bit more flavor you can add chopped ham or even prosciutto to the filling\ The crust is a simple one.It's just oil , flour and water with a pinch of salt added.
Making the torta pasqualina can be a bit tricky hence it's really only made during holidays (such as Easter, hence the name), The pie dough should be made similar to a strudel's with flaky layers brushed with oil. You can easily place in a regular pie plate with a fluted crust on top.The greens are mix with ricotta, nutmeg and Parmesan cheese. This mix is then spread on the bottom of the pie and then the eggs are dropped whole on top of indentations made with a soup spoon. When it's baked , slices yield hard boiled eggs. It's only a forty five minute bake so both prep and cooking time are about an hour.
A springy green pie is the perfect dish for this time of year.If you want to make something tasty and impressive then try torta pasqualina.It's a great way of welcoming the season ans a tasty Spring meal.
Thursday, May 16, 2013
Wednesday, May 15, 2013
Fear of Frying Chicken
Fried chicken is one of those Spring traditions that everyone loves but is afraid to make. Heavens only knows why.It;s just coated chicken pieces fried in oil. However most would rather tackle more complicated dishes like Beef Wellington or Lobster Thermidor than this simple American classic. It's actually perfect for the picnic and barbecue days ahead.
Julia Moskin delved into this in today's New York Times Dining section. Many people are afraid of fried chicken because they feel it won't live up to their eaters' expectations,Home cooks feel that there should be a perfect ratio of tender meat to crispy coating.Frying chicken is no rocket science. All you need are chicken parts a simple coating (no cereal, no potato chips and definitely no bread crumbs)Just add paprika and black pepper for flavor.She does add a broth to precook the chicken pieces. This is flavored with peppercorns and garlic along with bay leaves. This gives the meat an extra juiciness.
As for the oil, any will do. Peanut oil is the most traditional and Southern cooks use it liberally. However grape see oil is also recommended because it can get very hot without burning. Some use Crisco while other suse bacon oil for a lovely smoked flavor..Corn oil can give the chicken a buttered popcorn flavor.It's up to the chef what oil works best but it's best to experiment.,Ms. Moskin also recommened waiting til the chicken is cooled. Never eat it piping hot , otherwise you won;t get the full cooked taste.The coating seals in the heat and continues to heat and tenderize it even after it's left the frying pan. Surprisingly enough Ms. Moskin recommends champagne as a good drink to have with it.The beverages' dryness is the perfect foil for the crispy wings and legs.
This is the weather for a platter of homemade fried chicken. Don;t be afraid to make it. It';s actually easy to whip up - and even better to eat. Try it with a glass of your favorite bubbly for a fun picnic. dish.
Julia Moskin delved into this in today's New York Times Dining section. Many people are afraid of fried chicken because they feel it won't live up to their eaters' expectations,Home cooks feel that there should be a perfect ratio of tender meat to crispy coating.Frying chicken is no rocket science. All you need are chicken parts a simple coating (no cereal, no potato chips and definitely no bread crumbs)Just add paprika and black pepper for flavor.She does add a broth to precook the chicken pieces. This is flavored with peppercorns and garlic along with bay leaves. This gives the meat an extra juiciness.
As for the oil, any will do. Peanut oil is the most traditional and Southern cooks use it liberally. However grape see oil is also recommended because it can get very hot without burning. Some use Crisco while other suse bacon oil for a lovely smoked flavor..Corn oil can give the chicken a buttered popcorn flavor.It's up to the chef what oil works best but it's best to experiment.,Ms. Moskin also recommened waiting til the chicken is cooled. Never eat it piping hot , otherwise you won;t get the full cooked taste.The coating seals in the heat and continues to heat and tenderize it even after it's left the frying pan. Surprisingly enough Ms. Moskin recommends champagne as a good drink to have with it.The beverages' dryness is the perfect foil for the crispy wings and legs.
This is the weather for a platter of homemade fried chicken. Don;t be afraid to make it. It';s actually easy to whip up - and even better to eat. Try it with a glass of your favorite bubbly for a fun picnic. dish.
Tuesday, May 14, 2013
Healthy Picnics
Warm weather is here and with it the urge to pack a picnic basket. The problem is some picnic foods can be bad for you ,laden with fat, sugar and salt. The best idea is create a healthy outdoor meal that's good for you as well as being tasty .It;s pretty simple with good results.
Sandwiches have always been a picnic staple. They re easy to make and easy to pack. However most people load them up with all sorts of bad ingredients, from the bread to the condiments. Start with whole wheat or any of the grained breads. They're just as tasty as the white and better for you. Most people usually like ham or bologna as a filling. Rethink your sandwich with leftover chicken or turkey. Even left over roast beef can be a tad healthier than any processed cold cuts. Mustard is one of the best and healthiest spreads. If it;s a bit too strong then think a lower calorie mayonnaise, perhaps mixed with cumin or rosemary. Another idea is try drizzling olive oil on your sandwiches especially if you're using a whole wheat baguette as a base.
What makes good picnic? Sides. As fun as they are on any picnic , ditch the chips. Sub in homemade kale chips or try baked potato chips like Pringles.Another fun crunchy to bring along is sliced pickles or even gherkins. Fresh veggies such as grape tomatoes, slicked cukes and carrots are another good nibble or side . Dip them in a mix of plain Greek yogurt and your choice of spices.If you still want to bring salads, then make them healthier. Use whole wheat macaroni for your pasta salads and sub in olive oil and lemon for mayo. Add herbs and scallions to give it some zing and zest. Carrot salad, that picnic staple, can be made healthy too, with adding a simple vinaigrette and sliced onions and peppers.
A healthy picnic is easy to create.Try making one the next time the outdoor calls to you. It's a great way of having good for you food while having fun.
Sandwiches have always been a picnic staple. They re easy to make and easy to pack. However most people load them up with all sorts of bad ingredients, from the bread to the condiments. Start with whole wheat or any of the grained breads. They're just as tasty as the white and better for you. Most people usually like ham or bologna as a filling. Rethink your sandwich with leftover chicken or turkey. Even left over roast beef can be a tad healthier than any processed cold cuts. Mustard is one of the best and healthiest spreads. If it;s a bit too strong then think a lower calorie mayonnaise, perhaps mixed with cumin or rosemary. Another idea is try drizzling olive oil on your sandwiches especially if you're using a whole wheat baguette as a base.
What makes good picnic? Sides. As fun as they are on any picnic , ditch the chips. Sub in homemade kale chips or try baked potato chips like Pringles.Another fun crunchy to bring along is sliced pickles or even gherkins. Fresh veggies such as grape tomatoes, slicked cukes and carrots are another good nibble or side . Dip them in a mix of plain Greek yogurt and your choice of spices.If you still want to bring salads, then make them healthier. Use whole wheat macaroni for your pasta salads and sub in olive oil and lemon for mayo. Add herbs and scallions to give it some zing and zest. Carrot salad, that picnic staple, can be made healthy too, with adding a simple vinaigrette and sliced onions and peppers.
A healthy picnic is easy to create.Try making one the next time the outdoor calls to you. It's a great way of having good for you food while having fun.
Monday, May 13, 2013
Cake Pops 101
Cake pops are one of the hottest party desserts right now. They are everywhere , from fancy soirees to kid's birthday parties. The only problem is that they can be daunting to create, especially the more elaborate ones. Luckily there is a new book out that can help you create bakery quality pops that will make your guests swoon. How sweet is that?
Noel Muniz has created the ultimate cake pop book, The Art of Cake Pops, 75 Dangerously Delicious Designs (Skyhorse Publishing, New York) for cake pop lovers and home bakers.Mr. Muniz, owner of the Cake Poppery Bakery in Chicago is a well known baker who studied the culinary arts at Kendall College.This is a gorgeous , lush book filled with fun pictures of cake pops along with valuable advice about creating them. He has divided the books into such sections for showers , fairies, pets and nature. These are easy to make, thanks to Mr. Muniz, with detailed recipes and steps to create mini works of art.This is a great guide for beginners to the art, showing them exactly how to create a specific decoration for a particular event or party.
What I like about the book is that the author makes no bones about how hard it can be in creating these gems. He spells it out about why using scratch mix is a better base for the cake pops then a mix. He also includes six yummy recipes for scratch cakes from flavors like banana to vanilla. Mr, Muniz also gives a detailed chapter on what kind of chocolates to use as well as how to prep the pops before dipping.(use frosting). This also includes hints and tips about melting , prepping and using hard candy to aid in finishing the design.He has all sorts of designs that are relatively simple and endless fun to make. They include the easy jawbreakers and bowling bowl kinds to the more elaborate nail polish bottles and garden snake ones. To be honest they're too beautiful to eat, especially after knowing the huge amount of labor it takes to create each one.
Cake pops are the dessert of choice these days. Read Mr. Muniz ''s book to create bakery worthy ones. from bridal to showers to kids parties. They are not only delicious but mini gems of art.
Noel Muniz has created the ultimate cake pop book, The Art of Cake Pops, 75 Dangerously Delicious Designs (Skyhorse Publishing, New York) for cake pop lovers and home bakers.Mr. Muniz, owner of the Cake Poppery Bakery in Chicago is a well known baker who studied the culinary arts at Kendall College.This is a gorgeous , lush book filled with fun pictures of cake pops along with valuable advice about creating them. He has divided the books into such sections for showers , fairies, pets and nature. These are easy to make, thanks to Mr. Muniz, with detailed recipes and steps to create mini works of art.This is a great guide for beginners to the art, showing them exactly how to create a specific decoration for a particular event or party.
What I like about the book is that the author makes no bones about how hard it can be in creating these gems. He spells it out about why using scratch mix is a better base for the cake pops then a mix. He also includes six yummy recipes for scratch cakes from flavors like banana to vanilla. Mr, Muniz also gives a detailed chapter on what kind of chocolates to use as well as how to prep the pops before dipping.(use frosting). This also includes hints and tips about melting , prepping and using hard candy to aid in finishing the design.He has all sorts of designs that are relatively simple and endless fun to make. They include the easy jawbreakers and bowling bowl kinds to the more elaborate nail polish bottles and garden snake ones. To be honest they're too beautiful to eat, especially after knowing the huge amount of labor it takes to create each one.
Cake pops are the dessert of choice these days. Read Mr. Muniz ''s book to create bakery worthy ones. from bridal to showers to kids parties. They are not only delicious but mini gems of art.
Saturday, May 11, 2013
A Luxe Mother's Day
Tomorrow is Mother's Day and it's time to try your mom or your kids' mom to a lush day , full of good food. Creating luxurious dishes for her is easy./ All you need are rich ingredients and simple recipes that will make you favorite mom's day and palate. You can start with breakfast, work your way to lunch and dinner or just pick a meal and highlight it.
Of course the traditional Mother's Day meal always starts with breakfast.There's nothing like Eggs Benedict along with a mimosa. The first is just a basic sandwich, starting with a toasted English muffin and a poached egg. You can layer either Canadian bacon or lightly parboiled spinach for Eggs Florentine ;If the last is too hard to make them try the easier , canned salmon or crab meat.JUst open and spread on the toasted muffin. Top with a packaged Hollandaise sauce. You can also make the easy French toast, Try Italian or Ffrench bread for a chewier denser version. Have a small ramekin of real maple syrup warmed up so that the flavor comes out. You can serve everything with a mimosa,a mix of champagne and orange juice. Try Asti Spumante and any of your lady's favorite OJ brands. Garnish with a twist of an orange slice.
Lunch and dinner can be equally delicious. If you're planning on a barbecue , then think chicken kabobs. Bathe the meat in a simple lemon and oil marinade before grilling and follow with alternating them and them, pepper chunks, onion wedges and cherry tomatoes on skewers. Another idea is grilled salmon which is a nice change form the usual red meat (although if she wants steak and potatoes then make them). Serve with a teriyaki sauce and veggies that have been steamed in a foil pouch.for lunch or dinner also think about a fire grilled pizza made with an easy dough,ready made sauce and shredded cheese. Add her favorite toppings and serve with her favorite red wine./
Mother's Day should be about serving Mom lux foods. You can do this by creating lush but tasty dishes. They're a snap to make yet complex in taste and flavors.
Of course the traditional Mother's Day meal always starts with breakfast.There's nothing like Eggs Benedict along with a mimosa. The first is just a basic sandwich, starting with a toasted English muffin and a poached egg. You can layer either Canadian bacon or lightly parboiled spinach for Eggs Florentine ;If the last is too hard to make them try the easier , canned salmon or crab meat.JUst open and spread on the toasted muffin. Top with a packaged Hollandaise sauce. You can also make the easy French toast, Try Italian or Ffrench bread for a chewier denser version. Have a small ramekin of real maple syrup warmed up so that the flavor comes out. You can serve everything with a mimosa,a mix of champagne and orange juice. Try Asti Spumante and any of your lady's favorite OJ brands. Garnish with a twist of an orange slice.
Lunch and dinner can be equally delicious. If you're planning on a barbecue , then think chicken kabobs. Bathe the meat in a simple lemon and oil marinade before grilling and follow with alternating them and them, pepper chunks, onion wedges and cherry tomatoes on skewers. Another idea is grilled salmon which is a nice change form the usual red meat (although if she wants steak and potatoes then make them). Serve with a teriyaki sauce and veggies that have been steamed in a foil pouch.for lunch or dinner also think about a fire grilled pizza made with an easy dough,ready made sauce and shredded cheese. Add her favorite toppings and serve with her favorite red wine./
Mother's Day should be about serving Mom lux foods. You can do this by creating lush but tasty dishes. They're a snap to make yet complex in taste and flavors.
Friday, May 10, 2013
True Caribbean Barbacue
The Caribbean gave us so much food wise including barbecue. Barbacoa is one of the most traditional and earliest forms of West Indian cooking , evolving into our national summer culinary pastime.Celebrate the season then, with a traditional Caribbean barbecue, complete with the same flavors and meats that have been used for decades.
Originally barbacoa was a fire pit with large fig leaves over it. Meat was cooked in this. You can still do this or just opt for the grill with hot coals. The meat you choose can have a definitive Caribbean flavor thanks to jerk Cooking jerk style means having a spicy rub or marinade over the meat. A tasty one is chicken This is super popular in Jamaica and is served both in restaurants and at backyard barbecues/ You do need the fiery Scotch bonnet peppers along with the sweeter spices of cumin and ginger . along with cinnamon and nutmeg.. You can have this as a marinade or a dry rub.(although be warned Scotch Bonnet peppers are extremely dangerous when they come into contact with your eyes. Wear rubber gloves when preparing the jerk).
Jerk can also be made for ribs as well as steaks too. If you want to go truly traditional you can also buy an entire goat (available at most hallal butchers although lamb will work just as well too
) or a suckling pig. Jerk goat has the extra kick of curry to flavor the meat along with other spices and ketchup.Caribbean barbecues also serve grilled fish and shrimp. These are usually heavily spiced , although not as much as the land meats and poultry Most dishes are usually served with a cooling mango salsa or a coconut rice. Both are easy to make and a perfect foil for those fiery meats/
Try a true Caribbean barbacoa for a tasty barbecue. It is spicy yet delicious, harking back to original outings of the region.It is a nice change from the average fair, exotic and fun..
Originally barbacoa was a fire pit with large fig leaves over it. Meat was cooked in this. You can still do this or just opt for the grill with hot coals. The meat you choose can have a definitive Caribbean flavor thanks to jerk Cooking jerk style means having a spicy rub or marinade over the meat. A tasty one is chicken This is super popular in Jamaica and is served both in restaurants and at backyard barbecues/ You do need the fiery Scotch bonnet peppers along with the sweeter spices of cumin and ginger . along with cinnamon and nutmeg.. You can have this as a marinade or a dry rub.(although be warned Scotch Bonnet peppers are extremely dangerous when they come into contact with your eyes. Wear rubber gloves when preparing the jerk).
Jerk can also be made for ribs as well as steaks too. If you want to go truly traditional you can also buy an entire goat (available at most hallal butchers although lamb will work just as well too
) or a suckling pig. Jerk goat has the extra kick of curry to flavor the meat along with other spices and ketchup.Caribbean barbecues also serve grilled fish and shrimp. These are usually heavily spiced , although not as much as the land meats and poultry Most dishes are usually served with a cooling mango salsa or a coconut rice. Both are easy to make and a perfect foil for those fiery meats/
Try a true Caribbean barbacoa for a tasty barbecue. It is spicy yet delicious, harking back to original outings of the region.It is a nice change from the average fair, exotic and fun..
Thursday, May 9, 2013
Shakshuka, Simple Yet Exotic
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.
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.
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