We're into our fourth month of barbecuing and by now even the most stalwart grill lover is looking for a change.It's time to head back to the kitchen for some easy meat recipes.They're a snap to make ,especially in these steamy times.Not only that, they 're even better tasting than those dogs and burgers.
Ratatouille is usually just a veggie dish however meat can be added for more flavor and impact. Try it with cut up chicken breasts or Italian sausage. It's a tasty spin on the Provencale classic.Chicken breasts can also be done in a light garlicky- white wine saute. Use medallions when making this and serve with angel hair pasta or rice. Another idea is a quick stir fry. Punch it up with sliced ginger along with sliced zucchini , onions and green peppers. All of these recipes are good for leftovers too, so you've taken care of two nights. If the family is still craving burgers, then make chicken burgers. These are easy to make as you can easy give them a quick fry in the frying pan.Serve with breaded zucchini sticks and tomato salad for a festive, colorful dinner. You can also make turkey burgers, which are,frankly, better cooked in a pan than on a grill. They're juicier cooked indoors and you can get that full turkey flavor too.
If you're still craving beef , then think pan fried steaks. These are a snap to make and simple but filing meal if served with salad. You can even cut it up and mix in the greens too. Fileto Piedmontese is also a no brainer . This is cooking steak in a variation of bagna cauda,, the Piedmontese anchovy dip. Make the sauce first, it's a simple sautéed blend of anchovy filets melted down in a combo of butter and olive oil. Add a small minced clove of garlic and when it 's all melted, stir, add the meat and cook until done. Serve on toasted bread slices (and have plenty of extra bread too for sopping up the sauce later).For those craving the taste of chopped meat, why not make sloppy joes or fajitas.Both are simple enough to make thanks to the sauce packets and fajita kits.Both are a refreshing change from the over grilled patties we're beginning to tire of this season.Another idea - is steak tartare, the exact opposite of any barbecued. This is mix of raw minced beef tenderloin and one raw egg mixed together with salt and pepper along with a splash of brandy and Worcester sauce. It 's served like a pate on rye bread but it can also be served on a toasted baguette too.
Kitchen cooked meat dishes are a refreshing change from the usual grilled fare. Try any of these recipes for an escape into good stove top cooking . It's a nice change up and doesn't require all that much work.
Saturday, August 1, 2015
Friday, July 31, 2015
Feeding A Summer Cold
This is day three of a summer cold. It is miserable for anybody, for a foodie like myself is just torture.
Unfortunately the appetite lags as my taste for food goes south. What do I eat without upsetting my stomach. What can perk up those taste buds?
Bouillon cubs have definitely become my best friends. So far I can get broth down and I always recommend having these culinary lifesavers in the kitchens.There are also excellent for cooking rice in to give them flavor as well as being the base for light soups. Noodles or any pasta are also good because you can make a simple, easy to eat lunch or dinner. Try a light butter sauce or if you're feeling a bit more peckish add sliced fresh tomatoes, preferably the plum kind and maybe a dash of oregano. Toast is a must have.It's good with butter or just dry ,and it's an easy meal to get down. Crackers are another , They good , just eaten on their own along with being filling. Smear jam on them for an easy dessert.I also always have fresh ginger on hand. It's the best bet in making a stomach and throat soothing tea.
One of the best things about a summer cold (if it can be considered that) is that you can feed it with fresh fruit. Any harvest, from peaches to melons are good, bursting with vitamins and antioxidants, Cut the fruit into bite sized pieces so they 're easier to eat. Remember , that you'll have a loss of appetite to even going through a watermelon slice will be a chore. You would think that the season's fave ice cream would be the perfect antidote for a cold. Not true. Ice cream is dairy which causes phlegm = more gook to deal with when you're already snot laden. Go for Italian ice or popsicles. These are water based and are easier on your system.Somehow they're also more soothing too.Another must is drinking water. We have to anyway to stay hydrated however a cold also dries you out too. Have fresh water, infused with melon or lemon to make it more refreshing. Both hot and cold tea is also good.
A summer cold is the ultimate bummer. However by eating light and healthy you can make it tolerable. It'll be a small glitch in an otherwise bright season.
Unfortunately the appetite lags as my taste for food goes south. What do I eat without upsetting my stomach. What can perk up those taste buds?
Bouillon cubs have definitely become my best friends. So far I can get broth down and I always recommend having these culinary lifesavers in the kitchens.There are also excellent for cooking rice in to give them flavor as well as being the base for light soups. Noodles or any pasta are also good because you can make a simple, easy to eat lunch or dinner. Try a light butter sauce or if you're feeling a bit more peckish add sliced fresh tomatoes, preferably the plum kind and maybe a dash of oregano. Toast is a must have.It's good with butter or just dry ,and it's an easy meal to get down. Crackers are another , They good , just eaten on their own along with being filling. Smear jam on them for an easy dessert.I also always have fresh ginger on hand. It's the best bet in making a stomach and throat soothing tea.
One of the best things about a summer cold (if it can be considered that) is that you can feed it with fresh fruit. Any harvest, from peaches to melons are good, bursting with vitamins and antioxidants, Cut the fruit into bite sized pieces so they 're easier to eat. Remember , that you'll have a loss of appetite to even going through a watermelon slice will be a chore. You would think that the season's fave ice cream would be the perfect antidote for a cold. Not true. Ice cream is dairy which causes phlegm = more gook to deal with when you're already snot laden. Go for Italian ice or popsicles. These are water based and are easier on your system.Somehow they're also more soothing too.Another must is drinking water. We have to anyway to stay hydrated however a cold also dries you out too. Have fresh water, infused with melon or lemon to make it more refreshing. Both hot and cold tea is also good.
A summer cold is the ultimate bummer. However by eating light and healthy you can make it tolerable. It'll be a small glitch in an otherwise bright season.
Thursday, July 30, 2015
The Worst of The Summer Colds
Foodie Pantry is closed just for tonight. A summer cold got the best of me,
Sorry ,
Liz
Sorry ,
Liz
Wednesday, July 29, 2015
Gazpacho A Hot Weather Cooler
During these hellish times it's nice to have a cool, soothing meal. Gazpacho, that Spanish classic fits the bill nicely, Made right it's a refreshing meal, perfect for a mid summer heat wave.Best of al it's easy to whip up , another plus in the depths of ultra hot weather.
Julia Moskin wrote about this summer treat in today's New York Times Food section. Americans have been making it - wrong - for years. Ours looks like a home made V-8.Aother wrong doing, we're guilty of - adding croutons or vegetable cubes. The true version is silky, a celebration of summer harvests , perfect with any tapas.Also it should be eaten as soup in a mug, more of a refreshing drink than an actual potage. It should be served in a pitcher, poured, not ladled into glasses or tumblers either. Another idea to get into the gazpacho mindset is using the right ingredients.The key ingredient is olive oil, This is the fat that gives the soup it's creamy orange color. Ms Moskin and I both recommend using an extra light virgin olive oil.A Spanish oil is preferred because it has a peppery taste that will come through in the mix. This will give the soup a kind of fluffiness.Another must have is the right pepper. Buy the cubanelle or the Italian frying pepper.If you can't get that then sub in the Anaheim. These have a definite bite, unlike the average green pepper which can have a grassy flavor.
Gazpacho is also tomato heavy as well. Use any ripe red ones, but the plum ones do have a extra sweetness to them . They need to be cored and roughly cut into chunks. You'll also need an eight inch cucumber and one mild small onion and garlic splash of sherry vinegar is also added.Once you have these then the next step is having a good blender. THis is crucial in creating a silky texture.The water content of both the cukes and tomatoes provide the liquid, however if it does get too thick, then add a few tablespoons of water.If you don't have a power blender that completely liquefies the veggies, then next step is poring it through a food mill or a sieve to get rid of any skins.The liquid should be transferred to a large pitcher and chilled for at least six hours before serving. The best bet is to make it the night before and then serve it for lunch the next . You can do this too for a party, making it the night before as a different side with barbecue.
Gazpacho is the perfect antidote for these oven like days and nights It is cool and refreshing, along with being a perfect mix of the summer harvest. Make one to ice down. It's the culinary equivalent of running through a sprinkler.
Julia Moskin wrote about this summer treat in today's New York Times Food section. Americans have been making it - wrong - for years. Ours looks like a home made V-8.Aother wrong doing, we're guilty of - adding croutons or vegetable cubes. The true version is silky, a celebration of summer harvests , perfect with any tapas.Also it should be eaten as soup in a mug, more of a refreshing drink than an actual potage. It should be served in a pitcher, poured, not ladled into glasses or tumblers either. Another idea to get into the gazpacho mindset is using the right ingredients.The key ingredient is olive oil, This is the fat that gives the soup it's creamy orange color. Ms Moskin and I both recommend using an extra light virgin olive oil.A Spanish oil is preferred because it has a peppery taste that will come through in the mix. This will give the soup a kind of fluffiness.Another must have is the right pepper. Buy the cubanelle or the Italian frying pepper.If you can't get that then sub in the Anaheim. These have a definite bite, unlike the average green pepper which can have a grassy flavor.
Gazpacho is also tomato heavy as well. Use any ripe red ones, but the plum ones do have a extra sweetness to them . They need to be cored and roughly cut into chunks. You'll also need an eight inch cucumber and one mild small onion and garlic splash of sherry vinegar is also added.Once you have these then the next step is having a good blender. THis is crucial in creating a silky texture.The water content of both the cukes and tomatoes provide the liquid, however if it does get too thick, then add a few tablespoons of water.If you don't have a power blender that completely liquefies the veggies, then next step is poring it through a food mill or a sieve to get rid of any skins.The liquid should be transferred to a large pitcher and chilled for at least six hours before serving. The best bet is to make it the night before and then serve it for lunch the next . You can do this too for a party, making it the night before as a different side with barbecue.
Gazpacho is the perfect antidote for these oven like days and nights It is cool and refreshing, along with being a perfect mix of the summer harvest. Make one to ice down. It's the culinary equivalent of running through a sprinkler.
Tuesday, July 28, 2015
Hot Weather Haute Cuisine
It is mid summer , a time when even the thought of cooking in a hot kitchen is just too much. Unfortunately mostly everyone, even the most experienced or diligent home chefs slap together sandwiches or worse - order out when the temps go into scorching highs. However cuisine and diets shouldn't suffer . Tasty and even classy dishes can be made during a heat wave.
The best idea is to look at Mediterranean cuisine, from Spain to Syria , from the south of France to the north of Africa. Home chefs from warm weather countries know how to cook when Mother Nature turns the heat up. One of the easiest and most flavorful is the French Provencale of Nice and Marseilles. Nothing beats a simple pan bagnat which is just slicing whole wheat boules or rounded bread lengthwise an filling with tuna, anchovies and sliced hard boiled eggs. Add sliced tomatoes, onions and green peppers along with olives then wrap the sandwich and let it sit for two hours. You can put a brick or anything heavy over it so that the oil is fully absorbed in the bread. The Spanish coast gives us ceviche which is a fish dish that is cooked simply in a lime juice marinade. The fish is usually halibut, turbot or sea bass filets and the whole process takes 30 minutes tops in the fridge. Like the Spanish, the Italians have elegant and quick dishes to make during these steamy estates or summers.One favorite is just a simple dish of veggies , crudo misto with an olive oil dressing .It's a classy way of making sure every one receives their daily dose of veggies. Have sliced Italian bread too for sopping up the oil and a chilled bottle of your favorite wine on the side
If you want elegant and exotic then look to the Arab countries like Morocco and Tangiers. Couscous is an quick dish and can be customized to suit individual tastes Home chefs can have a taste of the Kasbah in only ten minutes. thanks to being easily cooked up in either water or broth. Spices can be added along with fresh veggies. It can also be turned into a cooling salad, made even more refreshing with the addition of mint leaves. For a quick snack think bagels dipped in za'atar with olive oil. Za.atar is the hottest trend of the year and dates back thousands of years. It is a mix of ground sesame seeds, thyme , oregano and marjoram. Greek sumac is also added which you can buy at specialty stores,Don't worry if you can't find it,The recipe doesn't have to be exact. Add some coarse salt to finish it. Dip toasted bagel or pita in it for a quick Sunday night supper. It can also go on salads and even couscous as well as barbecued meats.Another hot weather cuisine is Greek and they are a country once known for ritzy out door cafes that serve tasty kabobs made with lamb or chicken The meat is marinaded in a flavorful lemon and olive oil marinade.A refreshing light meal is tzatziki, a chilled yogurt dip flavored with pureed garlic. Pita bread is dipped into it but you could also use veggies too.
Elegant and tasty meals can still be made despite the heat wave. Look to the ultra chic Mediterranean region for inspiration. There's always a classy dish that's super easy to make and fun to eat.
The best idea is to look at Mediterranean cuisine, from Spain to Syria , from the south of France to the north of Africa. Home chefs from warm weather countries know how to cook when Mother Nature turns the heat up. One of the easiest and most flavorful is the French Provencale of Nice and Marseilles. Nothing beats a simple pan bagnat which is just slicing whole wheat boules or rounded bread lengthwise an filling with tuna, anchovies and sliced hard boiled eggs. Add sliced tomatoes, onions and green peppers along with olives then wrap the sandwich and let it sit for two hours. You can put a brick or anything heavy over it so that the oil is fully absorbed in the bread. The Spanish coast gives us ceviche which is a fish dish that is cooked simply in a lime juice marinade. The fish is usually halibut, turbot or sea bass filets and the whole process takes 30 minutes tops in the fridge. Like the Spanish, the Italians have elegant and quick dishes to make during these steamy estates or summers.One favorite is just a simple dish of veggies , crudo misto with an olive oil dressing .It's a classy way of making sure every one receives their daily dose of veggies. Have sliced Italian bread too for sopping up the oil and a chilled bottle of your favorite wine on the side
If you want elegant and exotic then look to the Arab countries like Morocco and Tangiers. Couscous is an quick dish and can be customized to suit individual tastes Home chefs can have a taste of the Kasbah in only ten minutes. thanks to being easily cooked up in either water or broth. Spices can be added along with fresh veggies. It can also be turned into a cooling salad, made even more refreshing with the addition of mint leaves. For a quick snack think bagels dipped in za'atar with olive oil. Za.atar is the hottest trend of the year and dates back thousands of years. It is a mix of ground sesame seeds, thyme , oregano and marjoram. Greek sumac is also added which you can buy at specialty stores,Don't worry if you can't find it,The recipe doesn't have to be exact. Add some coarse salt to finish it. Dip toasted bagel or pita in it for a quick Sunday night supper. It can also go on salads and even couscous as well as barbecued meats.Another hot weather cuisine is Greek and they are a country once known for ritzy out door cafes that serve tasty kabobs made with lamb or chicken The meat is marinaded in a flavorful lemon and olive oil marinade.A refreshing light meal is tzatziki, a chilled yogurt dip flavored with pureed garlic. Pita bread is dipped into it but you could also use veggies too.
Elegant and tasty meals can still be made despite the heat wave. Look to the ultra chic Mediterranean region for inspiration. There's always a classy dish that's super easy to make and fun to eat.
Monday, July 27, 2015
Meals On The Road
This is the season for travel- and with that means eating on the road . The question is what is better for you? Do you bring favorites with you? Or nosh in one of those rest stops?. There are plusses and minuses to both that benefit you and your family.
Not many travelers actually eat breakfast on the road.They usually have it at home, with favorite cereals and dishes. However there is the chance of having a very early start and that means eating on the road So , what do you do? If you have kids, then bring those cereal cups and those square boxes of milk like Parmelat.Both are easy to pack and the little ones will enjoy their particular faves. Another idea is making toast sandwiches with butter and jam or croissants stuffed with jelly.For a healthier spin buy breakfast bars but read their ingredients before you buy them. Many are loaded with refined white sugar along with chocolate and even crumbled cookies. Go for the all natural, sweetened with honey or molasses. Some vacationers like hitting the local diner before hitting the highway.You can get a heartier fare like French toast and sausages without leaving a mess in the kitchen. What about those roadside stands ? Drive on if it's a greasy spoon and just find a grocery to buy rolls and fruit. Some supermarkets like Stop & Shop and smaller privately owned marts have cafes where you can get coffee and tea too.
Lunch and supper are another matter. You've probably been traveling three or four hours when lunchtime rolls around. Everyone need some kind of break after sitting so long. A multi restaurant rest stop like what New Jersey has on our Parkway and Turnpike is salways the best choice. There's usually a food court featuring fast food chains however be judicious. Try to get the healthiest dishes such as salad or even spaghetti. Keep kids away from the ultra fried or ultra sweet. This is also a good time to stock up on water and unsweetened drinks like tea.Yelp is going to be a big help when you veer off the main arteries. Look at reviews of local restaurants and diners and pick out the most suitable for your family and their needs.Another idea is gong to the local grocery store for cold cuts, rolls and drinks along with fresh fruit . This makes a nice, light dinner. It's also a good way to get the lay of the land, especially if you're renting a house in the area.You'll know in advance where to pick up groceries or get a slice of pizza.If you're still starveling by supper time, then stop at destination's local mart for not only food but essentials like toilet paper, dish and laundry soaps.
Travel means eating on the road.Try to eat decent balanced meals that are both taste and good for you.It makes for a comfortable trip that leaves everyone happy but not hungry!
Not many travelers actually eat breakfast on the road.They usually have it at home, with favorite cereals and dishes. However there is the chance of having a very early start and that means eating on the road So , what do you do? If you have kids, then bring those cereal cups and those square boxes of milk like Parmelat.Both are easy to pack and the little ones will enjoy their particular faves. Another idea is making toast sandwiches with butter and jam or croissants stuffed with jelly.For a healthier spin buy breakfast bars but read their ingredients before you buy them. Many are loaded with refined white sugar along with chocolate and even crumbled cookies. Go for the all natural, sweetened with honey or molasses. Some vacationers like hitting the local diner before hitting the highway.You can get a heartier fare like French toast and sausages without leaving a mess in the kitchen. What about those roadside stands ? Drive on if it's a greasy spoon and just find a grocery to buy rolls and fruit. Some supermarkets like Stop & Shop and smaller privately owned marts have cafes where you can get coffee and tea too.
Lunch and supper are another matter. You've probably been traveling three or four hours when lunchtime rolls around. Everyone need some kind of break after sitting so long. A multi restaurant rest stop like what New Jersey has on our Parkway and Turnpike is salways the best choice. There's usually a food court featuring fast food chains however be judicious. Try to get the healthiest dishes such as salad or even spaghetti. Keep kids away from the ultra fried or ultra sweet. This is also a good time to stock up on water and unsweetened drinks like tea.Yelp is going to be a big help when you veer off the main arteries. Look at reviews of local restaurants and diners and pick out the most suitable for your family and their needs.Another idea is gong to the local grocery store for cold cuts, rolls and drinks along with fresh fruit . This makes a nice, light dinner. It's also a good way to get the lay of the land, especially if you're renting a house in the area.You'll know in advance where to pick up groceries or get a slice of pizza.If you're still starveling by supper time, then stop at destination's local mart for not only food but essentials like toilet paper, dish and laundry soaps.
Travel means eating on the road.Try to eat decent balanced meals that are both taste and good for you.It makes for a comfortable trip that leaves everyone happy but not hungry!
Saturday, July 25, 2015
Harvest Fever
Everyone goes crazy at the sight of veggies right now. Both professional chefs and novice home ones burst with excitement at a garden bursting with tomatoes or a farmer's market offering a wide array of just picked anything. This is harvest fever and it causes us to overbuy. The question is what do we do with a kitchen full of vegetables?Use them or lose them.
One of the biggest mistake any novice makes is overbuying or picking the backyard plots bare. It is exciting to get our creative hands on nature's beauties and we're anxious to try out all recipes .However keep in mind that veggies can go bad quickly and they need to be eaten within a week.Corn should be cooked right away otherwise the sugar in the kernels builds up and toughens the ears.Cucumbers have only two days before they go bad. Eggplants and most lettuces are the same too. Tomatoes and peppers, those staples of summer cooking, have a three day period before souring. Onions and garlic have a week before turning however both can sometimes go longer ,lasting up to two weeks. Be judicious with what you buy. Do you really need a bushel of tomatoes or ten ears of corn? Plan the dish you want to make, write down the exact amounts of veggies needed and buy that amount. That saves on overage and wasted produce.
Now the question - what to make? .Beginners should stick with something simple such as my family's variation of ratatouille.This is one of my favorites because it just so drool worthy delicious.
You'll need;
2 ripe tomatoes ( I prefer organic)
1 large green pepper
5-6 fresh ,shredded basil leaves
1 onion
2 cloves garlic minced
6 soy Italian sausages(or the real kind if you want)
Break sausage up into pieces and cook in minced garlic and olive oil in a medium sized frying pan. Finely chop onion and slowly add to the meat. Cook for two to three minutes until slightly translucent.Core and seed pepper and then cut into coarse chunks. Quarter the tomatoes and add both to the mix. Cook for about 20 to 30 minutes or until veggies are tender but firm. You can add basil as I did which gives it a nice bright slash of green along with sea salt and a good dose of freshly ground pepper.. I served mine with sautéed polenta rounds but you can also serve this with thick slices of Italian or French bread. The ratatouille also makes a great sauce for any kind of pasta too.
If you have harvest fever then cure it with a delicious hot dish such as this.It's a great way of using up extra vegetables while enjoying the season's harvest. Another plus it's so easy and fun!
One of the biggest mistake any novice makes is overbuying or picking the backyard plots bare. It is exciting to get our creative hands on nature's beauties and we're anxious to try out all recipes .However keep in mind that veggies can go bad quickly and they need to be eaten within a week.Corn should be cooked right away otherwise the sugar in the kernels builds up and toughens the ears.Cucumbers have only two days before they go bad. Eggplants and most lettuces are the same too. Tomatoes and peppers, those staples of summer cooking, have a three day period before souring. Onions and garlic have a week before turning however both can sometimes go longer ,lasting up to two weeks. Be judicious with what you buy. Do you really need a bushel of tomatoes or ten ears of corn? Plan the dish you want to make, write down the exact amounts of veggies needed and buy that amount. That saves on overage and wasted produce.
Now the question - what to make? .Beginners should stick with something simple such as my family's variation of ratatouille.This is one of my favorites because it just so drool worthy delicious.
You'll need;
2 ripe tomatoes ( I prefer organic)
1 large green pepper
5-6 fresh ,shredded basil leaves
1 onion
2 cloves garlic minced
6 soy Italian sausages(or the real kind if you want)
Break sausage up into pieces and cook in minced garlic and olive oil in a medium sized frying pan. Finely chop onion and slowly add to the meat. Cook for two to three minutes until slightly translucent.Core and seed pepper and then cut into coarse chunks. Quarter the tomatoes and add both to the mix. Cook for about 20 to 30 minutes or until veggies are tender but firm. You can add basil as I did which gives it a nice bright slash of green along with sea salt and a good dose of freshly ground pepper.. I served mine with sautéed polenta rounds but you can also serve this with thick slices of Italian or French bread. The ratatouille also makes a great sauce for any kind of pasta too.
If you have harvest fever then cure it with a delicious hot dish such as this.It's a great way of using up extra vegetables while enjoying the season's harvest. Another plus it's so easy and fun!
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