London is the place to be this summer thanks to Queen Elizabeth's 60th Jubilee and the birth of her great grandchild. Everyone from around the world is flocking to this city rich with history and food , What better place to celebrate than with high tea, more specifically a tea honoring Her Majesty at the famed Goring Hotel in London.Visitors not only celebrate the Royals but dine like them too.
The Goring Hotel is one of London's premier hotels , started a century ago by Otto Richard Goring in 1910. It is the only hotel in England to hold a Royal Warrant and was a favorite of the Queen Mum's. Kate Middleton and her family stayed there the night before her wedding to Prince William. It is a lush , but elegant place, known for high quality service and four star meals. The tea itself is nothing short of breath taking, simple yet classy with a dash of whimsy thrown in. Chef Ian Winton is the person responsible for this English tradition and he has created some interesting sweets.
The Coronation Tea is $65 American dollars and that includes Bollinger Champagne along with the a variety of teas. However it's the confect5ons that make it stand out as well as they honor the monarch. There are the Earl Grey macaroons,each topped off with a chocolate crown , made to resemble the State Crown. There's a strawberry tart, a nod to the garden parties held at Buckingham Palace and of course the Coronation Chicken salad,a blend of cold chicken, raisins, spices, and mayo. Even the queen's hats are celebrated in a the form of cassis chocolate mousse hats. Traditional tea fare is here as well such as the airy jumble of cream , meringue and fruit, Eton Mess and cucumber sandwiches.
London is the place to be this summer thanks to the Jubilee and the birth of the next heir. Celebrate both with a rich tea at this world renown hotel. Toast both Elizabeth and her great grandchild with a flute of Bollinger's and an array of delicious treats!
Saturday, June 22, 2013
Friday, June 21, 2013
A Leafy Green Cookbook
Eating greens isn't always an easy proposition. Most times they're prepared in dishes that can be quite bland or boring. Not anymore. There's a great new cookbook out there that turns greens into gold thanks to some tasty recipes. Kathryn Anible The Leafy Greens Cookbook shows us how with a variety of recipes, from pizza to smoothies.
The Leafy Greens Cookbook (Ulysses Press) is the perfect cookbook for those who want to incorporate more of them into their diet. Ms. Anible varies the recipes from creamy smoothies to crunchy wontons and cabbage rolls. Yes, there are salads but they're mixed with such ingredients as peanuts and eggs to give a multi layered dish. There as also the usual vegetarian fare however it has a kick to it.There's a frittata of baby greens that blends baby kale and spinach with eggs, chive and onion. Arugula pizza makes an appearance, too , the perfect dish for any vegetarian get together.
Another plus is that Ms.Anible uses lesser known greens like Swiss chard and broccoli raab. Many cookbooks rarely mention these but she has plenty of good dishes with them. She also uses fennel and watercress too, again these are almost never given a thought. For those who are not well versed in the types of greens out there. there is a very handy and extensive guide on them in the beginning of the cookbook. She describes both in taste and texture and offers recommendations with how to cook each one.
Yes, it is hard to eat greens. However with a cookbook of easy recipes focusing on them, kale, bok choy and dandelions greens, to name a few never looked so good. The Leafy Greens Cookbook will not only having you waiting healthy but eating good and delicious too.
The Leafy Greens Cookbook (Ulysses Press) is the perfect cookbook for those who want to incorporate more of them into their diet. Ms. Anible varies the recipes from creamy smoothies to crunchy wontons and cabbage rolls. Yes, there are salads but they're mixed with such ingredients as peanuts and eggs to give a multi layered dish. There as also the usual vegetarian fare however it has a kick to it.There's a frittata of baby greens that blends baby kale and spinach with eggs, chive and onion. Arugula pizza makes an appearance, too , the perfect dish for any vegetarian get together.
Another plus is that Ms.Anible uses lesser known greens like Swiss chard and broccoli raab. Many cookbooks rarely mention these but she has plenty of good dishes with them. She also uses fennel and watercress too, again these are almost never given a thought. For those who are not well versed in the types of greens out there. there is a very handy and extensive guide on them in the beginning of the cookbook. She describes both in taste and texture and offers recommendations with how to cook each one.
Yes, it is hard to eat greens. However with a cookbook of easy recipes focusing on them, kale, bok choy and dandelions greens, to name a few never looked so good. The Leafy Greens Cookbook will not only having you waiting healthy but eating good and delicious too.
Thursday, June 20, 2013
The Influence Of A Portuguese Heritage
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.
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.
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.
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