All chefs draw from their backgrounds. Their heritage and what their families cook influence the way they do and what goes on their menus.George Mendes, of the famed New York City restaurant Aldea restaurant, is no different.His childhood favorites are now the favorites of his customers. They reflect the intense flavor of his Portuguese American childhood.
Chef Mendes is the first subject in a New York Times Dining series called Tastes Like Home, It is a summer exclusive about New York chefs who seek out and use the foods they grew up on. Dining regular Jeff Gordonier interviewed this chef and went along with him in his native Newark, New Jersey , sampling the ingredients of Portuguese cooking. This section of the Essex county city is called The Ironbound and is home to both Portuguese and Brazilian immigrants. Mendes is the child of the first and grew up enjoying the heavily seafood influenced cuisine. He brings this to Aldea which is drenched in traditional dishes of anchovies plates and cured ham .
During their trip to the Ironbound both Chef Mendes looked for ingredients for future recipes. He plans on expanding his menu, incorporating foods' from Portugal's colonies onto his menu. There is Brazil, the Indian colony of Goa along with Angola and even Japan. (Portuguese sailors often stopped there and gave the Japanese their beloved tempura dish)He sampled fresh sardines (never canned) with the traditional dressing of lemon olive oil and sea salt along with the Portuguese mountain cheese , queijo da serra.There was also the dip into cilantro flecked clams and their fragrant broth, sopped up with the fluffy centered bread the Portuguese are so fond of.
Chef Mende knows what his customers at Aldea like. He also knows what he likes too- the traditional Portuguese foods that he grew up on.This influence is strong.It is him, and in his cooking.
Thursday, June 20, 2013
Wednesday, June 19, 2013
A New Tasty Treat Hannahmax Cookies
For those who love those real crispy homemade style cookies , there's a newer more compact model out there. Usually these are the size of small hubcaps but Hannahmax Bakeries have baked their cookies palm sized . These are fun little bites that have all natural goodness.
The company is based in Cortera California and was created by Joanne Adirim, a baker since the age of twelve. I like her philosophy which is all natural with milled cane sugar and fresh butter and eggs.She uses an all natural approach to create cookies that not only taste natural but have a natural look and feel.The flavors are original brown sugar, chocolate chip, cinnamon, and peanut butter sea salt.
I've tried the chocolate chip and it's like they came fresh out of the oven,It's a very buttery cookie with a lovely chocolate under taste.This would make an excellent base for a homemade ice cream sandwich or even as a cookie topping. I'm eager to try the other flavors, especially the brown sugar along with the cinnamon.Unfortunately most East Coast stores don't carry all the flavors. Hopefully this will change in the future.
If you're craving home baked goodness then try Hannahmax Cookies. These are wonderful gems that are made with goodness and taste good too. Havne them plain or with ocecream
The company is based in Cortera California and was created by Joanne Adirim, a baker since the age of twelve. I like her philosophy which is all natural with milled cane sugar and fresh butter and eggs.She uses an all natural approach to create cookies that not only taste natural but have a natural look and feel.The flavors are original brown sugar, chocolate chip, cinnamon, and peanut butter sea salt.
I've tried the chocolate chip and it's like they came fresh out of the oven,It's a very buttery cookie with a lovely chocolate under taste.This would make an excellent base for a homemade ice cream sandwich or even as a cookie topping. I'm eager to try the other flavors, especially the brown sugar along with the cinnamon.Unfortunately most East Coast stores don't carry all the flavors. Hopefully this will change in the future.
If you're craving home baked goodness then try Hannahmax Cookies. These are wonderful gems that are made with goodness and taste good too. Havne them plain or with ocecream
A Sweet Secret
All writers have secrets. Martha Rose Shulman is no different. She creates healthy and original recipes for the New York Times Food and Nutrition column in the Tuesday Science Times.However she also writes and whips up some of the most decadent desserts and treats. Yes, she wants us to eat nutritious but she also teases us with eating naughty as well.
This foodie dichotomy was the subject of a self written piece in today's New York Times Wednesday Dining section. Ms. Shulman , not only contributes to the newspaper, she also has written several cookbooks on healthy eating and cooking. While she pushes quinoa and veggies one minute in the next she and her son are whipping up incredibly decadent fancies such as ganache covered cupcakes and butter rich cookies.Forget the granola bars and brown sugar. Say hello to the lush Gateau St Honore and uber rich Alsatian German Christmas cookies.
Ms. Shulman also shucks the healthy ingredients. (although readers should stick to cooking and serving her recipes. She also has some really tasty looking fruit recipes that you can make for a good for you dessert). Her pastries and cookies usually have Plugra butter in them. This is one of the richest butters with a fat content of 82 per cent..Also on her list is the best chocolate, the dark, seductive Valhrona along with heavy cream Instead of brown and unbleached flours she uses the bad for you white and cake varieties.Luckily she has also written pastry cookbooks so we can enjoy these treats too.
Every writer has a secret side. Ms. Shulman is no different. She may want us to eat healthy with whole grains and fresh produce. However she also tempts and teases us with tasty treats that can be sinfully good.
This foodie dichotomy was the subject of a self written piece in today's New York Times Wednesday Dining section. Ms. Shulman , not only contributes to the newspaper, she also has written several cookbooks on healthy eating and cooking. While she pushes quinoa and veggies one minute in the next she and her son are whipping up incredibly decadent fancies such as ganache covered cupcakes and butter rich cookies.Forget the granola bars and brown sugar. Say hello to the lush Gateau St Honore and uber rich Alsatian German Christmas cookies.
Ms. Shulman also shucks the healthy ingredients. (although readers should stick to cooking and serving her recipes. She also has some really tasty looking fruit recipes that you can make for a good for you dessert). Her pastries and cookies usually have Plugra butter in them. This is one of the richest butters with a fat content of 82 per cent..Also on her list is the best chocolate, the dark, seductive Valhrona along with heavy cream Instead of brown and unbleached flours she uses the bad for you white and cake varieties.Luckily she has also written pastry cookbooks so we can enjoy these treats too.
Every writer has a secret side. Ms. Shulman is no different. She may want us to eat healthy with whole grains and fresh produce. However she also tempts and teases us with tasty treats that can be sinfully good.
Monday, June 17, 2013
Light Summer Mousses
Recently I wrote about that most wonderful of meals and desserts, the mousse. Now with the hot weather here, it's time to revisit it and check out the lighter stuff.It's an easy to make summer dish and it's perfect for ending a barbecue or even a picnic. Try the traditional flavors or even make with the fruits of the season.
One of the easiest mousse recipes is made with just simply Cool Whip and any kind of pudding. Just mix equal parts pudding and the topping. Finish with fruit slices or berries placed on top. There's also one where it just requires egg yolks, melted butter and bitter chocolate Add Tia Maria and the beaten egg whites and then blend. If you want sub in coffee for the liqueur for a mocha latte flavor.. Vanilla mousse is another great classic. Make it with a marshmallow fluff, whipped cream and a dash of vanilla for something truly tasty and really quick.
Fruit mousses are the perfect dessert right now. This is the season for peaches, and all the berries.. Try a puree of any fruit and mix with Cool Whip or fresh cream for a type of English fool. You can also use macerated fruit along with any comparable in taste liqueur for added kick.. Another idea is using fruit flavored gelatin and whisking when it's in the liquid state with Cool Whip or heavy cream.This creates something that's not only feather light but meltingly delicious. Add some fresh fruits on the side and a blob of Cool Whip for an elegant but easy dinner party end.
A light summer mousse is what a barbecue or outdoor dinner party needs. It is easy to make whether you use the traditional flavors or it with the fruits of the season.It's a few seconds of creating some so complex yet surprisingly easy.
For my friend BMoose who's having a dinner in the stars right now.
One of the easiest mousse recipes is made with just simply Cool Whip and any kind of pudding. Just mix equal parts pudding and the topping. Finish with fruit slices or berries placed on top. There's also one where it just requires egg yolks, melted butter and bitter chocolate Add Tia Maria and the beaten egg whites and then blend. If you want sub in coffee for the liqueur for a mocha latte flavor.. Vanilla mousse is another great classic. Make it with a marshmallow fluff, whipped cream and a dash of vanilla for something truly tasty and really quick.
Fruit mousses are the perfect dessert right now. This is the season for peaches, and all the berries.. Try a puree of any fruit and mix with Cool Whip or fresh cream for a type of English fool. You can also use macerated fruit along with any comparable in taste liqueur for added kick.. Another idea is using fruit flavored gelatin and whisking when it's in the liquid state with Cool Whip or heavy cream.This creates something that's not only feather light but meltingly delicious. Add some fresh fruits on the side and a blob of Cool Whip for an elegant but easy dinner party end.
A light summer mousse is what a barbecue or outdoor dinner party needs. It is easy to make whether you use the traditional flavors or it with the fruits of the season.It's a few seconds of creating some so complex yet surprisingly easy.
For my friend BMoose who's having a dinner in the stars right now.
Saturday, June 15, 2013
A Hearty And Healthy Meal For Dad
It's Father's Day tomorrow and that means hearty meal for Dad. Whether it's breakfast lunch or dinner you and the kids can fix him a hearty yet healthy meal.Make him his favorites but make sure there's at least something nutritious in what you serve as well. Yes, it can be good for him but good tasting as well.
Most men love to wake up to a hearty breakfast.They want eggs, waffles and bacon before going to church or starting the day's activities. Instead of the usual scrambled or omelets , try making him just the egg whites for a lighter fare. Add some tomatoes and spinach for some veggie power. Also he'll probably want to scoop it up with some toast or English muffins. Try whole wheat for both for a healthier alternative. Also cut down on t he butter with I Can't Believe It's Not Butter along with a tiny dollop of jelly or jam. Luckily there are whole wheat waffles and these can be served with fresh made fruit compote instead of maple syrup. (although if he wants that , let him, it is Father's Day after all). Finish with the healthier turkey or even vegan bacon.These two have no fat or cholesterol so they're perfect to make for any bacon lover.
Of course grilling is an important part of the day as well. Dad can still have hi burger but again he can make it a veggie or a turkey one. Serve it with a spicy homemade barbecue or a ketchup made with sun dried tomatoes. (Traina's California Sun Dried Tomato Ketchup is the best)Another variation is portabello mushroom caps. These have a wonderful steak like taste and can be easily turned into a burger. Add some pickles, and sliced avocados for more oomph. If he wants to grill himself, consider salmon or tuna which is wonderful on the grill. finish with a cole slaw made with vinaigrette instead of mayo.Dessert whether for lunch or dinner, should also be special too. Think about frozen Greek yogurt with some honey and fresh cut strawberries. Better yet treat him to a big slice of ice cold watermelon and then a nap on his favorite lounger or hammock.
Treat Dad to some good and healthy food on his special day. He can still enjoy his favorites but in a more nutritious manner. He'll appreciate not only the taste but the e consideration that went into making his Father's Day meals
Most men love to wake up to a hearty breakfast.They want eggs, waffles and bacon before going to church or starting the day's activities. Instead of the usual scrambled or omelets , try making him just the egg whites for a lighter fare. Add some tomatoes and spinach for some veggie power. Also he'll probably want to scoop it up with some toast or English muffins. Try whole wheat for both for a healthier alternative. Also cut down on t he butter with I Can't Believe It's Not Butter along with a tiny dollop of jelly or jam. Luckily there are whole wheat waffles and these can be served with fresh made fruit compote instead of maple syrup. (although if he wants that , let him, it is Father's Day after all). Finish with the healthier turkey or even vegan bacon.These two have no fat or cholesterol so they're perfect to make for any bacon lover.
Of course grilling is an important part of the day as well. Dad can still have hi burger but again he can make it a veggie or a turkey one. Serve it with a spicy homemade barbecue or a ketchup made with sun dried tomatoes. (Traina's California Sun Dried Tomato Ketchup is the best)Another variation is portabello mushroom caps. These have a wonderful steak like taste and can be easily turned into a burger. Add some pickles, and sliced avocados for more oomph. If he wants to grill himself, consider salmon or tuna which is wonderful on the grill. finish with a cole slaw made with vinaigrette instead of mayo.Dessert whether for lunch or dinner, should also be special too. Think about frozen Greek yogurt with some honey and fresh cut strawberries. Better yet treat him to a big slice of ice cold watermelon and then a nap on his favorite lounger or hammock.
Treat Dad to some good and healthy food on his special day. He can still enjoy his favorites but in a more nutritious manner. He'll appreciate not only the taste but the e consideration that went into making his Father's Day meals
Friday, June 14, 2013
Sun Dried Tomato Ketchup
Ketchup is a summer staple. We douse our burgers liberally with it, we use it as a base for some salad dressings.The problem with is that this condiment can be mundane and bring down dishes instead of enhancing them. Not so anymore. There's a new ketchup out there and it is truly a blessing.
Traina Foods of California, long know for its's dried fruits and sun dried tomatoes has taken it a step further with a new ketchup. It is made from sun dried Roma tomatoes from the San Joaquin Valley.It truly is a step up from the regular everyday ones. This is a robust condiment that has a very distinct taste, rich with the after tang of sun ripened tomatoes. It also has a texture with bits of tomatoes . The ketchup is wonderfully chunky and flavorful. Once you haveCalifornia Sun Dried Tomato Ketchup, you;ll be hard pressed to go back to regular ketchup with it's runniness and almost comparatively bland taste.
The sun dried ketchup is good on burgers, as well as the perfect dip for barbecued steaks and chops. The condiment's sweetness is the right foil for the meat. You could also easily use it as a marinade for any beef cut or even chicken. It 's sheer heaven when paired with ham in a sandwich.(yes, ham and ketchup go so well together, really)You can even try combining it with a gourmet mayo to create an ethereal French dressing. Imagine how it would taste , dressing a salad Nicoise or just a plain Spring green one.The sun dried tomato ketchup also adds zing to devilled eggs, giving the filling a truly rich flavor. and feel.
This summer try California Sun Dried Tomato Ketchup to enhance your barbecues, salads and burgers.It is a delicious plus, bringing a rich flavor to classic warm weather fare.Forget the regular stuff .Use this for a truly gourmet and uterrly tasty flavor addition..
Traina Foods of California, long know for its's dried fruits and sun dried tomatoes has taken it a step further with a new ketchup. It is made from sun dried Roma tomatoes from the San Joaquin Valley.It truly is a step up from the regular everyday ones. This is a robust condiment that has a very distinct taste, rich with the after tang of sun ripened tomatoes. It also has a texture with bits of tomatoes . The ketchup is wonderfully chunky and flavorful. Once you haveCalifornia Sun Dried Tomato Ketchup, you;ll be hard pressed to go back to regular ketchup with it's runniness and almost comparatively bland taste.
The sun dried ketchup is good on burgers, as well as the perfect dip for barbecued steaks and chops. The condiment's sweetness is the right foil for the meat. You could also easily use it as a marinade for any beef cut or even chicken. It 's sheer heaven when paired with ham in a sandwich.(yes, ham and ketchup go so well together, really)You can even try combining it with a gourmet mayo to create an ethereal French dressing. Imagine how it would taste , dressing a salad Nicoise or just a plain Spring green one.The sun dried tomato ketchup also adds zing to devilled eggs, giving the filling a truly rich flavor. and feel.
This summer try California Sun Dried Tomato Ketchup to enhance your barbecues, salads and burgers.It is a delicious plus, bringing a rich flavor to classic warm weather fare.Forget the regular stuff .Use this for a truly gourmet and uterrly tasty flavor addition..
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