Gourmet Foraging

Your local woodlands could become the next supermarket.There are many different kinds of edible, fungi, flowers and even weeds that can be made into both hot and cold dishes.What you may consider a pest or decoration could be an invaluable ingredient.Be on the lookout for these greens.They will definitely add to your table. Melissa Clark of The New York Times Dining section decided to try some of these wild gems,first using sorrel as a fresh alternative to garlic in a sauce for scallops.She grew them on her deck but you can find them in the wild as well.These are tart and pungent, sort of like scallions. However sorrel can be used both as an herb and a veggie.Try it to add color and bite.It works well in a salad too.Ms Clark suggests first trying it with bitter radicchio and arugula for an eye opening combo.It can also be the main ingredient in a salmon sauce.If you want something milder then try basswood leaves.These are actually leaves from the tree of the same name that grow surprisingly and abundantly in many urban areas.The basswood leaves are best eaten raw because they shrink so much during cooking.You can use them in salads but also in place of lettuce on sandwiches.The flavor is very sweet and would be good in a Waldorf or grilled chicken salad. Many people opt for dandelions this time of year.These can be made a variety of ways.The flowers can be dipped in batter and fried while the leaves can be made into salads or omelets.Remember that they make a good substitute for any dish calling for spinach.Wild mustard is another forager's dream.It can be used in place of any of the cabbages since it's part of the brassica family..The one problem is that they can be very buggy.Wash them carefully and then rinse extensively..Some home chefs soak them in soapy water for a good half hour to remove everything. Blanche them to remove the initial bitter taste and serve with butter You could also use them in a mushroom tart for color and flavor or fried with potatoes for a forager's version of the English classic bubble and squeak. Your woods are a veritable grocery store during this time of year.Go out into them and huntvdown some delicious greens.Try a salad or side dish with them and enjoy their fresh ,woodsy flavor.

Red Velvet Overload?

Like fashion and technology food has trends.Foodie's and even gourmets go mad for the latest tidbit.This is happening with red velvet cake.Has it peaked? Are we ready to move on to something new or fall back on good old chocolate and vanilla? It was the subject of an article in yesterday's New York Times Dining section. Kim Severson questioned and researched this.Red velvet cake is a Southern specialty,originally made by adding vinegar to scratch chocolate cake.Even this theory is debatable.Velvet cakes came about in the 1800s.Almond flour, cocoa or cornstarch were added to soften the protein in flour and make finer crumbed cakes also known as velvets.This led to mahogany cake which is a blended batter of buttermilk, vinegar and cocoa.It also is the recipe for devils food cake.Adding the highly acidic and volatile vinegar could be the reason for the brownish red color.However it could also come from the added brown sugar once called red sugar.Another is that it also is just a chocolate cake with red food coloring added.Many believe that cake mix magnate John Adams and his wife ,Betty, created it for mass consumption in the Forties trying the cake at the famed Waldorf Astoria in New York City.After September 11th, people wanted comfort food and childhood favorites to deal with the sadness and fear .Red velvet cake filled that need and then it and it's, variations,from Pop Tarts to even fried chicken coating proliferated. Ms. Severson includes two recipes.One involves using red beets for the coloring.The other calls for two tablespoons of red food coloring.To be honest I would go with the more natural recipe.The beets are pureed and add more nutrients to a decadent recipe.If you want icing , go for a light fluffy one.The first one with the article is called ermine icing, a buttercream that has a white roux as a base.It requires some cooking, namely heating up the milk and flour together on a saucepan.It has to cool overnight and have a Saran wrap covering to prevent a skin from forming.You could make the ubiquitous cream cheese one that all red velvets had.This came about from the carrot cake craze of the 1970,s.One is also included and is easier to make than the ermine one.The cake can also be just dusted with plain confectioner's sugar.This is a nice way of letting the deep ,rich chocolate flavors shine through.You could also serve it plain with a homemade cream cheese ice cream( check the Web for the recipe). Red velvet cake is classic ,as well as being a trend.Hiptsers and foodie's may become tired of it but it will still be around.Enjoy it, not for that reason.Enjoy it because it is a delicious chocolate cake, perfect for dessert,even better for a snack.

Make The Perfect Steak

Every steak lover wants the steakhouse version of their favorite meat - even at home.They are usually disappointed however and wonder why their cut is does not have a oozy pink interior and seared brown crust.However that's about to change.Anyone can create the perfect steak.It simply takes a pan, some salt and the right cut of beef. Julia Moskin has solved this in her extensive article in Wednesday's Dining section in today's issue of The New York Times.Even she ,with her experience and know how, had trouble creating the perfect steak.Later with advice and experimentation ,she gave her family a dish worth of any Manhattan chop house.The first step is getting advice from a butcher and a second or third generation one at that too.They know meat and what cuts work .Suggestions are looking for a cut that is marbled, that is laced with creamy veins of fat.Try to buy the USDA Prime.The types to look for are a New York or Kansas City strip.You could also buy flat iron,chuck and boneless rib eye.You could also try skirt ,flank and hanger,They will be naturally chewier than the other cuts but tender when sliced with the meat's grain.Another component in creating the perfect steak is having the perfect pan.Always use a cast iron one.It has depth and is perfect for quick pan frying. The last component in creating a mouth watering steak is the preparation.Raw steaks should be patted dry with paper towels.Afterwards line a plate with more paper towels.Place meat on top of them to dry further.Now place a heavy skillet on a medium flame, lightly sprinkling table salt (not sea) on the pan's surface.Resist the urge to add butter or olive oil.Doing this won't add to the meat's flavor or improve the cooking.By now your skillet should be smoking hot .Cook steak till sizzling for one minute.Using tongs, flip it over , moving it around the pan so both sides are evenly salted.Keep cooking and flipping every thirty seconds.NOw is the time to add an extra pinch of salt along with pepper.Stop cooking when the meat has contracted in size and has developed a nice brown crust.The meat's texture should be springy not mushy.You can insert a meat thermometer if you want.Now transfer the steak to a cutting board and tent with aluminum foil for five extra minutes.You can serve the cuts in thickly sliced pieces or whole.Remember when slicing to cut away from you body.If you have a flank steak cut with the grain. Surprisigly it doesn't take much to create a perfect chop house steak. You just need only two or three ingredient,starting with right cut of meat.If you have that then you've on the path to creating a memorable steak dinner.

Chengdu China's Gastronomy Treasure

when you hear about the center of gastronomy you would normally think of Italy or France.Yet there's another capital, and it's Chengdu in the Szechuan region of central China.The best food in China, and perhaps Asia , is found there.The area famous for it's fiery peppercorns' is also known it's variety of gourmet dishes both hot and mild.Eating in Chengdu is like dining in Lyons or Milan.The food is amazing with interesting fillips and dashes. Chengdu is located smack in the center of China's most central Provence.Szechuan cooking hit the US almost forty years ago,adding zest to the Americanized versions of Mandarin and Cantonese cooking.Fire and heat came into fashion and Americans were now buying woks and cookbooks,imitating the spicy dishes .UNESCO declared it the city of gastronomy in 2011. Townspeople brag about it and rave about the dishes.Typical Szechuan cuisine can be most spicy and sweet.Tea smoked duck is a mild ,and addictively sweet dish made up the foul smoked over tea leaves and camphor twigs.It's an elaborate process that involves rubbing the body inside and out with camphor leaves,Sichuan peppers, Chinese rice wine.After this, it 's quickly blanched in hot water to tighten the skin and both towel and air dried..It's then smoked in a wok, with black tea leaves and deep fried to a mouth watering crispiness.Another drool worthy dish Kung pao chicken is also from there.It's a spicy stir fry that has chicken mixed with peanuts and chopped chili peppers.However the most important ingredient are the fiery Szechuan peppercorns that give it it's tongue numbing hotness. Chengdu also has garlicky dishes featuring all sorts of meats and veggies.Hot pot is a favorite and made by every family.It has meat ,along with leafy vegetables and dumplings.Fish and mushrooms are sometimes added as well.A dipping sauce is also served for the solid ingredients .Hot pot is more of a winter dish and the recipe varies from family to family.Twice cooked pork is another treat involving pork bellies.It involves a long cooking process where the pork bellies are first simmered with spices and jujubes.This last is not the famed movie candy but a Chinese date of the same name.It is then wok fried in a small amount of oil with napa or celery, cabbage, bell peppers or scallions.To add to this fieriness is water cooked meat and veggies.It's a kind of boiled dish and then fried with oil and peppers along with dried chilis. To some food snobs France and Italy are the gastronomic centers of the world. Yet there is also another famed area,Chengdu,China.It has given the world interesting and mouth watering dishes, worthy of any picky food critic.

Belgian Cuisine A True Variety

Belgian cuisine is often overlooked.It's not as suave and sophisticated as French or as internationally known as Italian or German.However it has provided the world with two favorite dishes as well as a cornucopia of land and sea dishes.It employs almost every ingredient from both bounties. What's the favorite standby that Beligans have given the world?There's actually two ,the French fry and the waffle.Fries have been made since the potato's introduction to Europe.They were first written about in 1680 and they originated around the area of the Meuse River in the central part of the country ( at this point Belgium didn't exist.It was a manufactured country thanks to the Napoleonic Wars).They are served in a cone ,with a side of mayo, or curry ketchup, or both.They're sometimes served with a frikandel ,a minced meat hot dog and recent addition to Belgian street fare.Waffles ,another world beloved treat,that comes from the Dutch or Fleming side of the country.Americans were first introduced to them at the Seattle World's Fair of 1962 and the New York World's Fair of 1964.They are a waffle served with whipped cream and strawberries but can also be served with ice cream and a bitter chocolate sauce.They're usually eaten as a dessert or snack.They are different from the American kind because they are made with egg whites or yeast to give them a lighter, crispier texture as well as a lighter taste. The Belgians love mussels or moules, as they're called figure prominently in their cuisine.They are usually steamed with onions and celery along with white wine and served with frites or fries.They are a wonderful fragrant dish ,briny with the taste of fresh caught mussels.Waterzooie is another hearty dish.This is a stew made with chicken or fish, eggs, cream and vegetables.It's associated with the historic city of Ghent.Another popular dish is carbonade flamande,a Belgian beef stew similar to the French Bouef Bourguinon, but made with a dark ,earthy beer instead of red wine.Served with bread or fries along with mustard.The French influence is also felt in boudin,a sausage made with a fine blend of meat, blood and breadcrumbs.It's usually eaten with potatoes and various vegetables. Dessert could be anything from rice pudding to lush Belgian chocolates to crisp cinnamon laced shortbread cookies and sugar drenched doughnuts. Belgian cuisine is varied and flavorful. It has the best of the sea and the land. It also has given the worlds it's favorite treats, waffles and fries.

Gourmet Goodies For Mother's Day

Tomorrow is the day when all mothers across the US should expect to be served with a special meal.It could be breakfast, brunch , lunch or dinner.Most kids (and hubbies) wind up making the same old stuff.Don't !!!A unique lady deserves something unique.It's time to put a dash of gourmet in those Mother's Day meals. Most moms wake up to a breakfast of pancakes ,a few pieces of bacon and a somewhat scrambled egg.Instead of the ordinary make it special.Start the morning off with crepes or blintzes stuffed with fresh cut fruit and if you can clotted cream( you can also try fresh whipped cream which is a snap to make ).Eggs deserve a decadent turn with Eggs Benedict.You can make it even easier by buying a packet of Hollandaise sauce mix.For variety, sub in spinach or crab meat for the Canadian bacon.If you're going more for a brunch vibe, start off with a mimosa.This is simple blend of champagne and orange juice. Then think a delicate omelet with minced ham or crumbled bacon added.As a dessert try a waffle cake made with two or three waffles,layered together with a tart apricot or nectarine conserve .Add a puff of whip cream and some fresh flowers on top.Another treat is an assortment of bagels or croissants with different spreads from a savory herbed butter to a berry infused cream cheese . Both lunch and dinner can be just as fancy and even exotic.Since the weather is gorgeous and balmy, think barbecue.However don't make it a dad- centric one with steaks and burgers.(unless mom is a true carnivore). Think chicken or shrimp on skewers intermingled with pepper and onion chunks along with grape or cherry tomatoes.Serve with a spiced rice or couscous..Seared chicken breast or tuna are other choices.Make a coconut marinade for the poultry and for the fish , a mix of fresh orange juice soy sauce and garlic.Another idea is a salad of grilled vegetables. Start with a base of spinach or Spring greens, then add grilled asparagus, eggplant, onions , corn niblets and tomatoes.Add a light vinaigrette as a dressing. Of course nothing beats a cheese platter with a variety of savory cheeses and crackers. Mix Brie with blue ,along with slices of cheddar and pepper Jack. Have extras like grape tomatoes and gherkins too to nibble on.Pasta is an another easy meal to fix.Try a light sauce,with chicken and lemon or a medley of veggies and garlic infused olive oil instead of the usual heavy tomato sauces. Mother's Day should be full of special treats .Make mom a gourmet meal she 'll be proud of and enjoy .Wow her with the best foods and dishes available.

salt And Pepper And Sweet

Salt and pepper has always been used to bring out the flavor in savory foods.Now there's a new spin on these traditional seasonings.More and more sweets, from frostings to candies, are using them to add zing and zest .It's a neat twist on this age old duo. Black pepper is showing up in some of the most common recipes.Melissa Clark,the New York Times food writer, refashioned traditional buttercream filling with fresh ground pepper.her recipe in Wednesday's A Good Appetite column shakes up the flavor and give a usually cloying recipe some bite.(although the cake recipe too is different thanks to adding hot water to the cocoa to give it a smooth flavor).You can also use black and white ground peppercorns in frosting too for a surprise taste.They're usually added in what's called a boiled icing,which is more of a glossy true icing ,similar to what you see on Hostess cupcakes.There 's also a pound cake made with coarsely ground black pepper,although you could add white as well.Candy gets the spice too.Even Jelly Belly has a black pepper flavor and there are even black pepper lollipops. Salt is somehow the more acceptable since all cake recipes and some cookie ones always call for a pinch of it.It accentuates the other flavors, however it hasn't been the star ingredient.All that is changing.Sea salt is a chief ingredient in all things caramel, expertly bringing out the candy's sweet buttery flavor.Like pepper it's making it's way into frostings as well.A sea salt caramel one would go well over a plain vanilla or chocolate cake, or as a cupcake topper.If you plan on the last think about adding a tiny sprinkle of lavender infused fleur de sel for more sophistication.There was always salt water taffy however there's actually very little salt in it. Instead you can make variations of peanut brittle and toffee with liberal sprinklings of any sea salt.Homemade caramels can also get the added fun of any one as well?Just remember that different salts have slightly different flavors. try the English Malden brand for a lighter, taste.For an earthier richer salt, go for the black Hawaiian one. Salt and pepper are not just for the main meal anymore.They're becoming vital ingredients in desserts and candies.Sprinkle them into your traditional recipes for a different spin.