For centuries German food consisted of heavy dishes laden with good but dense ingredients. That's all changing thanks to a new breed of Deutchland chefs. There's a new generation that trying fusion as well as updating old and sometimes forbidden classics.
Pete Wells got the lucky chance to visit Munich Frankfurt,and Berlin, also getting the chance to try some of these brave new dishes that symbolize another German Federation. He wrote about his trip in an article in yesterday's New York Times Dining section. During the visits to the three cities he sampled some different, dishes such as schmaltz or chicken fat, sweetened with pumpkin puree and made crispy and crunchy with flecks of chicken skin made by chef Mario Lohninger. He also has dreamed up a creamy ravioli and true to tradition beef goulash.German born Tobru Namamura used his Japanese heritage to create squid with potatoes boiled with onions and bacon, the last perhaps an homage to the German love of the vegetables.
Berlin is the place that is known for experimental cuisine. This turned setting city has always been on the cutting edge and cuisine is no exception. Tim Raue, a former gang leader has introduced a melange of Thai, Chinese and Vietnamese to the German diet. He has combined a classic , pork with .salt and Szechuan peppercorns.It is a fold of pork belly red cooked and deep fried .It then could be dredged in a reduction made from pig's feet and dried tangerine peel.His jellied veal terrine has a shower of Vietnamese inflected salad of ,lettuce mint green apples and pickled shallots. A New York style deli has also opened , bringing with it home cured pastrami and fresh made bagels and cheese cake.Nyack born Joey Passarella is the creator of these and the owner of Mogg and Melzer's deli.
German food is one of the best cuisines in the world. However every now and then it's nice to mix it up , using traditional ingredients like pork and apples in different ways. It makes it fresh, and still tasty.
Thursday, October 24, 2013
Wednesday, October 23, 2013
Healthy Frying
Everyone, including your doctor, will tell you fried food is bad . Yet it can be made healthier which is great for those who love batter dipped morsels. sizzled to a golden brown.The trick is choosing the right ingredients as well as the right oil.This does make a difference and will produce something that gets a doctor's or nutritionist's seal of approval -more or less.
Mark Bittman explored and experimented with this in his Flexitarian column in today's New York Times Dining section. He chose healthier ingredients, chickpeas for falafel as well as veggies for tempura and zucchini .He also selected healthier oils such as peanut or olive oil as well as grape seed. You can use the usual ones for frying such as corn or Wesson along with soy or vegetable. Diners and restaurants use these because of their low prices. I would go with the olive simply because it's the most healthiest and to be honest it's better for frying. It imparts a nicer flavor and is also more affordable than the fancier oils.
Mr. Bittman gives good recommendations to creating the perfect fry. One is to allow the food's exterior to be the crisp part. Do not over fry otherwise it will be too hard and not appetizing. Another is picking a light dusting that suits the ingredients.Pick a light coating and use it sparingly. He suggests. corn meal,or flour along with the classic eggs,milk and then a dredging of breadcrumbs.The next step to the perfect batch is not overcrowding the pan. fry in batches if you have too many. Also serve hot in order to get the best flavor. If not then keep warm in an oven or a toaster oven.
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Fried food is on almost everyone's no eat list. However if 's done right it can be healthy and even tasty. Try a batch to enjoy that crunch and tasty deep fried flavor.
Mark Bittman explored and experimented with this in his Flexitarian column in today's New York Times Dining section. He chose healthier ingredients, chickpeas for falafel as well as veggies for tempura and zucchini .He also selected healthier oils such as peanut or olive oil as well as grape seed. You can use the usual ones for frying such as corn or Wesson along with soy or vegetable. Diners and restaurants use these because of their low prices. I would go with the olive simply because it's the most healthiest and to be honest it's better for frying. It imparts a nicer flavor and is also more affordable than the fancier oils.
Mr. Bittman gives good recommendations to creating the perfect fry. One is to allow the food's exterior to be the crisp part. Do not over fry otherwise it will be too hard and not appetizing. Another is picking a light dusting that suits the ingredients.Pick a light coating and use it sparingly. He suggests. corn meal,or flour along with the classic eggs,milk and then a dredging of breadcrumbs.The next step to the perfect batch is not overcrowding the pan. fry in batches if you have too many. Also serve hot in order to get the best flavor. If not then keep warm in an oven or a toaster oven.
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Fried food is on almost everyone's no eat list. However if 's done right it can be healthy and even tasty. Try a batch to enjoy that crunch and tasty deep fried flavor.
Tuesday, October 22, 2013
The Joy Of Clotted Cream
Yesterday I wrote about clotted cream. This is a British delicacy, originating in Dorset, a sunny southern shire located on the English Channel. Thanks to research, I found out that Yanks can make this at home. It's a pretty easy recipe with several variations. Which ever one you try , it's bound to be good.
Clotted cream has a very old history in the United Kingdom. The Phoenicians first brought it to Dorset, probably in what is now modern day Torquay .They were trading tin with the ancient Britons when they left the idea. Creating clotted cream was an easy way of storing milk without it becoming spoiled. Clotted or clouted cream is when clots or curds are form after a steaming process.The original recipe calls for scalding the milk, then simmering it. The cream was then set out overnight to gel . The curds or clots were then scooped out and served with scones along with a variety of jams.
Making clotted cream in an American kitchen is relatively easy. The main ingredient is heavy cream. You use a double boiler to heat it for forty five minutes to the hour. The temperature should be between 175 to 200 degrees Fahrenheit.It;s cooled then the clots are skimmed and put into the fridge right away. There are easier recipes that involve mixing sour cream or marscapone cheese with heavy cream.A teaspoon of powdered sugar is added to tempered the tang. You can try these albeit it won't be as good as the original. If you're having an English tea at home with a dozen or more friends, then whip up these recipes. These are quick to make and you can make them in large batches,
You don't have to send off to a British food website for clotted cream . You can make this treat yourself, using either traditional or non traditional recipes. The result will be wonderful , especially on fresh , hot scones and different jams.
Clotted cream has a very old history in the United Kingdom. The Phoenicians first brought it to Dorset, probably in what is now modern day Torquay .They were trading tin with the ancient Britons when they left the idea. Creating clotted cream was an easy way of storing milk without it becoming spoiled. Clotted or clouted cream is when clots or curds are form after a steaming process.The original recipe calls for scalding the milk, then simmering it. The cream was then set out overnight to gel . The curds or clots were then scooped out and served with scones along with a variety of jams.
Making clotted cream in an American kitchen is relatively easy. The main ingredient is heavy cream. You use a double boiler to heat it for forty five minutes to the hour. The temperature should be between 175 to 200 degrees Fahrenheit.It;s cooled then the clots are skimmed and put into the fridge right away. There are easier recipes that involve mixing sour cream or marscapone cheese with heavy cream.A teaspoon of powdered sugar is added to tempered the tang. You can try these albeit it won't be as good as the original. If you're having an English tea at home with a dozen or more friends, then whip up these recipes. These are quick to make and you can make them in large batches,
You don't have to send off to a British food website for clotted cream . You can make this treat yourself, using either traditional or non traditional recipes. The result will be wonderful , especially on fresh , hot scones and different jams.
Monday, October 21, 2013
A Perfect Coleridge Tea
Today is Samuel Taylor Coleridge's birthday and just like any Englishman of his time (and of today) he appreciated a good tea.He was born and raised in Devon , England ,a shire known for its' dairy and jams. It was good then and now is amazing, true British locavore treats and dishes that can sustain anyone, be it poet or just foodie.
Devonshire is known for one of England's greatest contributions to high tea, clotted cream. Originally , introduced to ancient Britannia by the Phoenicians trading with the locals around what's now present day Torquay this variation of yogurt is essentially a thick cream steamed and then left in pans toook slowly.it separates during this and the top is full of clouts or clots. Devon locals have it smeared on scones , with a dollop of jam to add to the decadence.Of course teas also have fairy cakes or cupcakes as well as shortbread cookies and miniature tarts.
Coleridge probably would have preferred his county's scrumpy, the tangy apple cider and a pasty, however he also would have appreciated savory.sandwiches too.These usually involve some form of seafood, usually a shrimp paste or baby prawns with mayonaisse on thin slices of white bread.A curry chicken salad is also served, on raisin bread but it could also be spread on plain scones,As far as teas, most serve the mild but flavorful Earl Grey as well as the exotic Darjeeling and Assam teas -a nod to Britain's colonial past;
Samuel Taylor Coleridge probably had enjoyed many a traditional Devon cream tea.He would feel right at home, today on his birthday, savoring a modern one. The recipes haven;t changed in two hundred years. They are still delicious now as they were then
Devonshire is known for one of England's greatest contributions to high tea, clotted cream. Originally , introduced to ancient Britannia by the Phoenicians trading with the locals around what's now present day Torquay this variation of yogurt is essentially a thick cream steamed and then left in pans toook slowly.it separates during this and the top is full of clouts or clots. Devon locals have it smeared on scones , with a dollop of jam to add to the decadence.Of course teas also have fairy cakes or cupcakes as well as shortbread cookies and miniature tarts.
Coleridge probably would have preferred his county's scrumpy, the tangy apple cider and a pasty, however he also would have appreciated savory.sandwiches too.These usually involve some form of seafood, usually a shrimp paste or baby prawns with mayonaisse on thin slices of white bread.A curry chicken salad is also served, on raisin bread but it could also be spread on plain scones,As far as teas, most serve the mild but flavorful Earl Grey as well as the exotic Darjeeling and Assam teas -a nod to Britain's colonial past;
Samuel Taylor Coleridge probably had enjoyed many a traditional Devon cream tea.He would feel right at home, today on his birthday, savoring a modern one. The recipes haven;t changed in two hundred years. They are still delicious now as they were then
Saturday, October 19, 2013
A Good Sunday Read
Heads up New York Times Sunday Magazine readers, most of issue is all about wining and dining.It's both a gourmand's and a foodie's dream issue, with all sorts of good articles about food and drink. Some will shock , some will rivet you. There's also a bonus of some pretty delicious recipes thrown in as well.
This is an issue that comes out twice a year , like their fashion and travel extras.it really is chock full of some interesting info solely about restaurants but also about what goes into them , like good dishes and good wines.. Famous chef Mario Batali contributes with a penne arriabiata as well as shrimp scampi and calamari recipes.This is for his workers, usually for a late night after work gathering, although these recipes would go well on a Saturday night with friends,,There's also a piece by Times Dining great Sam Sifton about older restaurants hitting their forty year anniversaries. Aloso look at a neat write up about Los Angeles being the goat stew(!) capital of the US.
What I found interesting is an article by Marnie Hanel about a nineteen year old octopus hunter Dylan Mayer. This plucky teen goes diving for that culinary hit, the octopus. Catching it is a bit of a struggle as the sea creature is ready to do battle with anything and anyone. It can cause quite a lot of damage to any foe as Mayer found out but the result is worth it. He is, after all a chef too, and has created some interesting dishes with it .Instead of the usual salad (popular with the Greeks) Mr. Mayer put braised chunks on yogurt dollops spiced with herbs. If this is a turn off stick with the inspiring kale article or the many on cocktails (with recipes) and wines
Tomorrow, grab the Sunday Times Magazine. Before you do the puzzle , enjoy the articles. They' re fun , informative and amazing - a sure winner with both gourmands and foodies alike.,
This is an issue that comes out twice a year , like their fashion and travel extras.it really is chock full of some interesting info solely about restaurants but also about what goes into them , like good dishes and good wines.. Famous chef Mario Batali contributes with a penne arriabiata as well as shrimp scampi and calamari recipes.This is for his workers, usually for a late night after work gathering, although these recipes would go well on a Saturday night with friends,,There's also a piece by Times Dining great Sam Sifton about older restaurants hitting their forty year anniversaries. Aloso look at a neat write up about Los Angeles being the goat stew(!) capital of the US.
What I found interesting is an article by Marnie Hanel about a nineteen year old octopus hunter Dylan Mayer. This plucky teen goes diving for that culinary hit, the octopus. Catching it is a bit of a struggle as the sea creature is ready to do battle with anything and anyone. It can cause quite a lot of damage to any foe as Mayer found out but the result is worth it. He is, after all a chef too, and has created some interesting dishes with it .Instead of the usual salad (popular with the Greeks) Mr. Mayer put braised chunks on yogurt dollops spiced with herbs. If this is a turn off stick with the inspiring kale article or the many on cocktails (with recipes) and wines
Tomorrow, grab the Sunday Times Magazine. Before you do the puzzle , enjoy the articles. They' re fun , informative and amazing - a sure winner with both gourmands and foodies alike.,
Friday, October 18, 2013
Giving Dinner Some Zing
Meat is a given at any meal.It's the basis of a week day meal .It's the star of a Sunday dinner. Yet ,a plain roast chicken or London Broil can be blamed and almost tasteless .The lifesaver to this is a good marinade.Add zippy or tangy bath and then you have a flavorful treat.
Marinade for chicken can come in a variety of styles.The New York Times Dining section writer, Melissa Clark used Green Goddess salad dressing to her roast chicken recipe in her column has also used yogurt too.These can give tangy flavor ,especially when adding garlic and different types of spices.Personally Id prefer a lemon or lime juice mixed with olive oil for a fresher and more subtle flavor.You can also try a Caribbean jerk inspired one too using fiery chiles along with paprika for color.
A beef or pork roast can also be spiced up with a well seasoned marinade.Most home chefs try teriyaki one,which is tasty.You can spice this up with a tablespoon of fresh chopped or shaved Ginger.Worcester sauce is another good ingredient, brining out the beef.s tender sweet and savory flavor.If you want to add some zing think about a spicy Korean or Szechuan inspired marinade.This can have just crushed peppercorns along with a mélange of different chiles for an exciting bite.
your everyday roast doesn't have to be everyday.Liven up. Chocekn,or London broil along with any other meat with zippy zesty marinade.It's a great way making anordinary dinnernigthextra ordinary.
Thursday, October 17, 2013
The Newest Must Have Old Mixers
Old mixers are new again.These gems of the past seventy and eighty years are being revered, not just for their hardiness but also for their beauty.These are beyond being kitchen utile. They are works of art, worthy of their own shelves. Let's face it, companies don't make them like they used to in decades and days past.
Writer Kate Murphy, explored this addictive new trend in her New York Times Dining section article. yesterday. She talked to several collectors as well as taking pictures of the machines. Electric mixers first came into use in the 1930s. The two giants Hamilton Beach and Sunbeam manufactured and are still making these.They were known for their interesting shapes that included fins along with having attachments such as pea shellers. Most collectors agree that mixers made after 1967 are too modern and not worth collecting.
The collectors are fanatical. Many will pay over one hundred dollars for a mixer that originally went for forty dollars (which was a lot of money for that time.)Norman Platnick and his late wife, Nancy, started this movement with the collection of over 200 different types of mixers.Another collector, Steve Lynch, interviewed as well by Ms. Murphy also has a huge amount however his is only eighty five. He has fixed them, giving them new cords and parts. Once they're fixed , the mixer can still work , usually foranother decade or two. Many aren;t used , but sit proudly on shelves like rare works of art (which they are)
Mixers were such a kitchen standard before the age of food processors. They were elegant and interesting with their different shapes and colors. No wonder they're a hot collector's item right now. You cant beat the past.
Writer Kate Murphy, explored this addictive new trend in her New York Times Dining section article. yesterday. She talked to several collectors as well as taking pictures of the machines. Electric mixers first came into use in the 1930s. The two giants Hamilton Beach and Sunbeam manufactured and are still making these.They were known for their interesting shapes that included fins along with having attachments such as pea shellers. Most collectors agree that mixers made after 1967 are too modern and not worth collecting.
The collectors are fanatical. Many will pay over one hundred dollars for a mixer that originally went for forty dollars (which was a lot of money for that time.)Norman Platnick and his late wife, Nancy, started this movement with the collection of over 200 different types of mixers.Another collector, Steve Lynch, interviewed as well by Ms. Murphy also has a huge amount however his is only eighty five. He has fixed them, giving them new cords and parts. Once they're fixed , the mixer can still work , usually foranother decade or two. Many aren;t used , but sit proudly on shelves like rare works of art (which they are)
Mixers were such a kitchen standard before the age of food processors. They were elegant and interesting with their different shapes and colors. No wonder they're a hot collector's item right now. You cant beat the past.
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