Not many sauces have versatility . Tomato sauce usually just goes well with pasta or rice. Bechamel can go with one dish , not another. Mushroom sauce can go with red meat but not dark. The classic Spanish Romesco is not that It can liven up any piece of seafood or vegetable.It's a great sauce for those who crave something different on their foods..
Melissa Clark wrote about it and experimented with it in her A Good Appetite Column in yesterday's New York Times Dining section.In a way this Catalan dish is not really a sauce but more of a condiment such as a chutney or ketchup. The ingredients are pure Spain, from the sweet Spanish peppers to the almonds. It usually graces fish dishes such as tuna grilled shrimp or grilled lobster however it can also be used to enhance potatoes and even green beans.The true Spanish way is to slather it on sliced green onion slices called calcots. Ms. Clark uses it to highlight the flavor of raw broccoli.
Romesco is an easy side to make, much easier than ketchup or even a simple mayonnaise.The main part is broiling red bell peppers and garlic until they're charred. Add a charred tomato as well along with the paprika to color it. The binders are simple : honey and breadcrumbs. This gives the Romesco a nice thick consistency (think hummus) .You can vary it so that the texture isn't so thick and try variations/ Ms. Clark uses a pomegranate honey but a regular dark or light one can do the trick as well.As for the breadcrumbs some Catalan chefs sub in sweet almond biscuits for extra sweetness.
Romesco sauce is a great way to livening any vegetable or even piece of fish .Put it as a side for crudites or as a spread for late summer caught fish.It's a nice variation to the basic condiment,
Thursday, September 19, 2013
Wednesday, September 18, 2013
Vegan For The Day
Is it possible to go meatless for a day? It most certainly is. Even the most carnivorous of foodies can and should embrace a day devoted to just fruits and veggies.Some of you may balk at this however it is easy, especially using the produce of the season. Anyone can create three tasty meals that are big on benefits and flavor.
Mark Bittman wrote about this in his The Flexitarian column in today's New York Times Dining section.This he the best time to experiment or even give vegan ism a little hug, simply because of the bounty that''s produced right now. Explore the farmer's markets and take stock of what they have to offer. Also have a well stocked pantry with good healthy grains, legumes, nuts and seeds as well as oils and vinegars. These help vary the dishes so you,re not stuck cooking the same thing over and over again on your vegan days.
Mr. Bittman's recipes are varied. There is one for each meal and even dessert. He even creates a carrot candy , slow baked carrot slices that have the chewiness of banana chips. (these may be a regular addition to you diet once they're tried.) Breakfast is a simple hoecakes with a melange of fruit. He adds pineapple to an apple and pear mix but you can just stick with the apples and add cinnamon. Lunch is a filling bow ties pasta supplemented with bulgar and heightened with olives and tomatoes along with arugula.Dinner is a hearty chickpea and fennel ratatouille This is the same as regular Provencale stew but with those additions. You can end any meal with his broiled melon in balsamic vinegar.
Going vegan even for one day is easy. Vary your menu and cook up tasty yet healthy meals along with snacks and desserts.It's not only a simple but a step in the right direction to eating better.
Mark Bittman wrote about this in his The Flexitarian column in today's New York Times Dining section.This he the best time to experiment or even give vegan ism a little hug, simply because of the bounty that''s produced right now. Explore the farmer's markets and take stock of what they have to offer. Also have a well stocked pantry with good healthy grains, legumes, nuts and seeds as well as oils and vinegars. These help vary the dishes so you,re not stuck cooking the same thing over and over again on your vegan days.
Mr. Bittman's recipes are varied. There is one for each meal and even dessert. He even creates a carrot candy , slow baked carrot slices that have the chewiness of banana chips. (these may be a regular addition to you diet once they're tried.) Breakfast is a simple hoecakes with a melange of fruit. He adds pineapple to an apple and pear mix but you can just stick with the apples and add cinnamon. Lunch is a filling bow ties pasta supplemented with bulgar and heightened with olives and tomatoes along with arugula.Dinner is a hearty chickpea and fennel ratatouille This is the same as regular Provencale stew but with those additions. You can end any meal with his broiled melon in balsamic vinegar.
Going vegan even for one day is easy. Vary your menu and cook up tasty yet healthy meals along with snacks and desserts.It's not only a simple but a step in the right direction to eating better.
Tuesday, September 17, 2013
Building A Better Chicken
Is there a way to give chicken meat the same posh quality as Kobe beef? Yes! There is a movement amongst New York chefs to improve the life of poultry fated for the table.It means better treatment, resulting in more flavorful cuts and dishes. Soon chicken will be regarded as not common and every day but richer in texture and taste.
Jeff Gordonier, usually a regular contributor to the New York Times Wednesday Dining section , wrote a piece for the Times that made page one.It is about a new movement called from table to farm to table again and involves a certain breed of chicken.These are the heritage breed from Gascony in Southern France. The red feathered beauties are getting scraps from such high class restaurants as Per Se, Daniel, Gramercy Tavern, The Modern and David Burke Townhouse. These are better than what some people eat. There are baguette scraps soaked in milk along with salad leftovers. It is a rich dinner resulting in better tasting birds.The scraps from the restaurants are designed for the birds fated for their tables.
Is the meat truly better? According to the many chefs involved in the project the answer is yes. The chicken tastes like what it should taste like, gamier, more flavorful and chewier than those raised in slaughterhouses. The birds raised this way are exactly like what our great grandparents ate without any artificial additives and hormones.It's healthier as well.It's also more expensive A dish featuring homemade chicken sausage at Gramercy Tavern is 22 dollars . Another restaurant featuring chicken meat from an average butcher would cost less. The chefs are hoping this idea will influence other cooks across the country and bring back a more old fashioned, smaller farm raised meat industry.
If this is successful, then expect better chickens gracing our restaurant tables. It's a good step away from the usual hormone and steroid injected poultry most of us have been eating.The table to farm to table is the start of better eating in this country.Let's hope it catches on.
Jeff Gordonier, usually a regular contributor to the New York Times Wednesday Dining section , wrote a piece for the Times that made page one.It is about a new movement called from table to farm to table again and involves a certain breed of chicken.These are the heritage breed from Gascony in Southern France. The red feathered beauties are getting scraps from such high class restaurants as Per Se, Daniel, Gramercy Tavern, The Modern and David Burke Townhouse. These are better than what some people eat. There are baguette scraps soaked in milk along with salad leftovers. It is a rich dinner resulting in better tasting birds.The scraps from the restaurants are designed for the birds fated for their tables.
Is the meat truly better? According to the many chefs involved in the project the answer is yes. The chicken tastes like what it should taste like, gamier, more flavorful and chewier than those raised in slaughterhouses. The birds raised this way are exactly like what our great grandparents ate without any artificial additives and hormones.It's healthier as well.It's also more expensive A dish featuring homemade chicken sausage at Gramercy Tavern is 22 dollars . Another restaurant featuring chicken meat from an average butcher would cost less. The chefs are hoping this idea will influence other cooks across the country and bring back a more old fashioned, smaller farm raised meat industry.
If this is successful, then expect better chickens gracing our restaurant tables. It's a good step away from the usual hormone and steroid injected poultry most of us have been eating.The table to farm to table is the start of better eating in this country.Let's hope it catches on.
Monday, September 16, 2013
Mom Approved Snacks
Kids will always love snacks .It's especially evident during the school year when they're on thier own. Activities or just hanging out can increase their appetites and cause them to munch. Sometimes they wind up going for the wrong foods. It's best to get them right on track . After all a healthy diet means a healthy kid.
Younger ones, tweens and teens love salty snacks. Chips are always first on the list and if they have to have them, then think the baked kind (Lays makes these) or even Pringles. For a healthy dip try just plain Greek yogurt. Add minced onions and scallions to make it a fancier one. Another good idea is chips and homemade tomato salsa. You can slice up tomatoes and onions along with minced peppers for the last. Serve with whole wheat tortilla chips. or even home made pita chips. Kids love anything snack sized. Have chilled baby veggies and a wholesome olive oil based dip waiting for them when they come home from school or sports.
The little (and not so little ones) love sweets too. Instead of candy and cookies, serve fruit chunks with a side of , again, Greek yogurt.If you still can't get them to eat fruit, then think apple slices with a caramel dip. This is not the healthiest but if it gets them to eat something good for them then go for it.Juice pops, made with fresh squeezed juice is a nice cooler on those Indian Summer days.You can also add seltzer to the juice to create an all natural soda pop. If they do want cookies, then look for all natural ones like Nature's Path. There are no additives and the ingredients are all organic.
Snacks are a part of any kid's life. Have healthy ones within reach to ensure better eating habits. It' makes for sensible eating any time of day or night,
Younger ones, tweens and teens love salty snacks. Chips are always first on the list and if they have to have them, then think the baked kind (Lays makes these) or even Pringles. For a healthy dip try just plain Greek yogurt. Add minced onions and scallions to make it a fancier one. Another good idea is chips and homemade tomato salsa. You can slice up tomatoes and onions along with minced peppers for the last. Serve with whole wheat tortilla chips. or even home made pita chips. Kids love anything snack sized. Have chilled baby veggies and a wholesome olive oil based dip waiting for them when they come home from school or sports.
The little (and not so little ones) love sweets too. Instead of candy and cookies, serve fruit chunks with a side of , again, Greek yogurt.If you still can't get them to eat fruit, then think apple slices with a caramel dip. This is not the healthiest but if it gets them to eat something good for them then go for it.Juice pops, made with fresh squeezed juice is a nice cooler on those Indian Summer days.You can also add seltzer to the juice to create an all natural soda pop. If they do want cookies, then look for all natural ones like Nature's Path. There are no additives and the ingredients are all organic.
Snacks are a part of any kid's life. Have healthy ones within reach to ensure better eating habits. It' makes for sensible eating any time of day or night,
Saturday, September 14, 2013
A Tribute To Boardwalk Foods
By now everyone knows what has happened to the famed Seaside Heights, NJ boardwalk.A terrible fire destroyed most of it and the many food stands on it. Thanks to this boardwalk and others up and down our coast an entire cuisine has sprung up. It's an interesting and always fun mish mosh of savory and sweet.Anyone who has grow up here can attest to that.
The boardwalk started in 1868 in the furthest southernmost Garden State point, Cape May. It was first a place to stroll and take in the sea air. Other towns such as Atlantic City, in 1870 Point Pleasant and Asbury Park along with Wildwood followed suit. It was only a matter of time before food stands dotted them. The early ones were probably nothing elaborate with a few clam or oyster sellers or men who sold ears of boiled corn., The Great Depression of the 1930's brought burger and hot dog stands, Atlantic City was known for its' famed pork roll sandwiches instead. Pizza and fries were added later on and still are beach time faves.
Of course nothing beats Jersey Shore candy. Atlantic City was the first , making the tasty treat in the late 1800's.Fralinger's the famed candy store, often seen in the HBO hit "Boardwalk Empire" made it then and still makes it now in a variety of flavors. Of course they and their competitor, James' Candy are known for their molasses paddles as well as those heavenly chews - haystacks. The boardwalk is also famous for those addictive candy and caramel apples as well as big puffs of cotton candy. There are also stands that feature frozen custard and chocolate covered bananas. Pennsylvania Dutch import the funnel cake as well as those fried dough blobs zeppolis are another boardwalk standard.
There is nothing as good and decadent as boardwalk cuisine. Hopefully Seaside Heights will serve the same tasty bounty as they have done for decades.It's what they're all about .It's what the Jersey shore is all about too.
The boardwalk started in 1868 in the furthest southernmost Garden State point, Cape May. It was first a place to stroll and take in the sea air. Other towns such as Atlantic City, in 1870 Point Pleasant and Asbury Park along with Wildwood followed suit. It was only a matter of time before food stands dotted them. The early ones were probably nothing elaborate with a few clam or oyster sellers or men who sold ears of boiled corn., The Great Depression of the 1930's brought burger and hot dog stands, Atlantic City was known for its' famed pork roll sandwiches instead. Pizza and fries were added later on and still are beach time faves.
Of course nothing beats Jersey Shore candy. Atlantic City was the first , making the tasty treat in the late 1800's.Fralinger's the famed candy store, often seen in the HBO hit "Boardwalk Empire" made it then and still makes it now in a variety of flavors. Of course they and their competitor, James' Candy are known for their molasses paddles as well as those heavenly chews - haystacks. The boardwalk is also famous for those addictive candy and caramel apples as well as big puffs of cotton candy. There are also stands that feature frozen custard and chocolate covered bananas. Pennsylvania Dutch import the funnel cake as well as those fried dough blobs zeppolis are another boardwalk standard.
There is nothing as good and decadent as boardwalk cuisine. Hopefully Seaside Heights will serve the same tasty bounty as they have done for decades.It's what they're all about .It's what the Jersey shore is all about too.
Friday, September 13, 2013
Two End Of Season Faves
The summer season is winding down yet there is still time to enjoy grilling and a garden bounty. This was evident in both Dave Tanis' A City Kitchen and Cathy Barrow's piece in Wednesday's New York Times'Dining section. Both food writers offer ways to still enjoy the warm weather and the culinary gifts it brings.
Mr. Tanis writes about grilling lamb which is perfect for this time of year. September is a great month for cooking outdoors. It's not as hot or humid as July and August are.It's cooler and that means you don;t mind cooking over an open flame. Leg of lamb is perfect for this because it does require a longer grilling period.It does take half an hour for the meat to be prop-erly roasted, Mr Tanis gives it more flavor with an orange juice based marinade and then serves it with couscous and a dried apricot salad.
What would go well with this is Cathy Barrow's article on preserved tomatoes. This is a great recipe for those with extra bumper crops of the fruit. The dish would be good now or even gracing a Thanksgiving or Christmas table as well.She prefers working with the Brandywine variety as well as the Rutgers genus.The recipe is simple Just add them along with store bought lemon juice and kosher salt. Then it's just cooking and jarring them as you would preserves.
The summer may be winding down but that doesn;t mean you have to forgo your faves. Use the grill and thecooling temps to make delicious lamb dishes. Serve with fresh made tomato preserves for an extra boost.Voila - you can still have your wamr weather treats and eat them too!
Mr. Tanis writes about grilling lamb which is perfect for this time of year. September is a great month for cooking outdoors. It's not as hot or humid as July and August are.It's cooler and that means you don;t mind cooking over an open flame. Leg of lamb is perfect for this because it does require a longer grilling period.It does take half an hour for the meat to be prop-erly roasted, Mr Tanis gives it more flavor with an orange juice based marinade and then serves it with couscous and a dried apricot salad.
What would go well with this is Cathy Barrow's article on preserved tomatoes. This is a great recipe for those with extra bumper crops of the fruit. The dish would be good now or even gracing a Thanksgiving or Christmas table as well.She prefers working with the Brandywine variety as well as the Rutgers genus.The recipe is simple Just add them along with store bought lemon juice and kosher salt. Then it's just cooking and jarring them as you would preserves.
The summer may be winding down but that doesn;t mean you have to forgo your faves. Use the grill and thecooling temps to make delicious lamb dishes. Serve with fresh made tomato preserves for an extra boost.Voila - you can still have your wamr weather treats and eat them too!
Thursday, September 12, 2013
Truffles From Le Marche
Late summer is truffle time in Italy. It is a harbinger of fall and the rich ,hearty dishes that grace Northern Italian tables.This fungi , the diamonds of the culinary world, can be added to almost any dish.They impart a rich ,almost smokey flavor and glam up everything from eggs to pasta.
They were the topic of an article in yesterday's New York Dining section.The author,Helene Cooper, was lucky enough to travel there and participate in a truffle hunt.However, she didn't visit the truffle capital,Piemonte but the Marche region on the Adriatic(just south of Venice). here Ms. Cooper found some of the best.Usually the mushroom is traditionally found throughout southern France and of course,northwestern Italy. TheMarche grows tartufo Nero or the black truffle.They're a little less expensive than the white ones.They were a favorite of some of Italy's most famous people.Lucrezia Borgia tried them when she passed through thevtown famous for them,Acqualagna.Pope Julius ii as well as the infamous IlDuce,Benito Mussolini were also affectionados of the black truffle.
Tartuffo Nero can be made several different ways, both fancy and simple.Ms Cooper got to sample a frittata made. With them.Truffle sauce was added to the eggs and then were decorated with truffle shavings.There was also crostini tartuffo, ,slices of grilled bread spread with truffle sauce.There was also turkey scallopini with a truffle sauce as well.
Truffles are a foodie's luxury. if you can visit the Marche region to enjoy them.They truly are the diamonds of the food world.
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