Today is Veteran's Day , the only day pf the year when we truly honor our vets. Why take only one day? There are ways to honor them all year long, whether ith a gathering or raising money for them.
This particular day should be a special day for any vet in your life.Nothing beats a good meal with good conversation. Many restaurants are offering freebies and discounts for our brave men and women. They will need some proof of military service such as a military ID or VA card but it could also be a current leave and earnings statement or LES, other IDs that work are a driver;s license with veteran's designation.There's also a new federal veterans ID card too that's accepted at many eateries. Applebee's is always good with giving discounts and makes vets and their families welcome. Bonefish Grill is giving our brave and courageous a free plate of their famed Bang Bang Shrimp while Boston Market has free cookies. City Barbecue is offering a free sandwich. Krispy Kreme is
letting vets try their luscious doughnuts and coffee while Olive Garden is graciously allowing
our vets pick out a free entry of their choice. Military families will get a big kick of getting a blooming onion at no cost at their many Outback Steakhouses or a Castle Combo at White Castle. Urge the smaller restaurants in your neighborhoods to do the same, not only on Veteran's Day but all year round.
As for the military people in your orbit, honor them with a home cooked meal or even a basket of home baked treats.Find out their favorite foods and treat them to it. After all there's nothing like a scratch meat loaf covered in gravy with a side of mashed potatoes or a roast chicken or turkey with all the trimmings.They'll enjoy fresh from the oven chocolate chip cookies or an apple pie. Don't just make them for this day but all year long.We never really think of our veterans in the Spring and summer yet we should. Think of throwing barbecues fo them at your local VFW for those ho have served in wars from the second World War to our current conflicts. Have stores donate everything from hot dogs and hamburgers to ice cream and soda. Another idea is an old-fashioned potluck picnic where everyone brings everything from macaroni and cold slaw to icebox cakes and watermelon. Kids can also help the military during the summer months by having lemonade stands and donating the proceeds to local families for a dinner out or a day at their local amusement or water park. They can also help out with delivering meals to elderly housebound vets as well.
We should celebrate our veterans all year long,Yes, today is special but so are the other days in the year. Treat them and their families to good food and good conversation every day not just today.
Friday, November 11, 2016
Thursday, November 10, 2016
A New Way Of Baking
There's a new shift in baking these days. It's getting away from traditional wheat-based recipes and embracing other grains. Many professional bakers, such as Elizabeth Pruitt, are using a wide array of
other grains. The result? Delicious sweets that are healthier and gluten free.
Famed blogger and food critic, Tejal Rao, wrote about Chef Pruitt, in yesterday's New York Times Food section.Chef Pruitt and her husband are the owners of the famed Tartine Manufactory in San Francisco. This is a former warehouse converted into a 5,000 square foot bread factory along with a pastry shop, restaurant,ice cream parlor and coffee shop in the city's Mission District. Chef Pruitt has created such wheat free gems as salted buckwheat chocolate cookies, chocolate almond cakes and apple crisps. The thrust behind it is that she is gluten intolerant herself and was exploring different grains to create heavenly desserts.She is also trying her hand at fermentation too, offering up bright yellow turmeric kefir. tangy with a fine champagne like fizz. The Tartine Manufactory also makes both cow and buffalo milk soft serve ice cream. There is even an ice cream pie filled with Concord grape sorbet swirled with a fior di latte soft served in a peanut butter tart shell. This creation is a star on Instagram, thanks to its' swirls of deep vibrant purple. Fans will enjoy her new cookbook, "Tartine All Day, available this April.It has a variety of both sweet and savory recipes including her favorite,pork chops braised in apple cider vinegar with ginger and garlic,
The article comes with recipes from Chef Pruitt who actually first started off as an actress and photojournalism before heading off to the Culinary Institute of America. Her cakes are legendary, drawing praise from one of her biggest fans, the famed chef , Alice Waters. Chef Waters used to
order her birthday cake from Chef Pruitt and has nothing but high praise for her, There is a sweet potato tea cake with meringue. This is made with wheat flour in a traditional tea cake recipe. It would be a nice alternative to sweet potato pie on Thanksgiving. It is chock full of such spices as cinnamon, nutmeg and cloves along with a sweet topping that's swirled and baked with the cake. The second recipe is a teff carrot cake made with teff, a ruddy looking flour derived from reed grass. It is combined with sweet rice and oat flour. There's also a mix of granulated white and coconut sugar to sweeten it along with eggs and applesauce to give it a tender crumb..Walnuts and unsweetened coconut flakes are also added for texture and crunch. It's iced in in a traditional cream cheese icing. Chef Pruitt decorates the cake with seasonal flowers and walnuts for a rustic , festive look.It would make another perfect end to a Thanksgiving meal.
It is just as easy to bake a wheat free cake as it is it is to bake a traditional one. Experiment, as chef Pruitt did, and create healthier and tastier desserts. They're not only beneficial but also delicious.
other grains. The result? Delicious sweets that are healthier and gluten free.
Famed blogger and food critic, Tejal Rao, wrote about Chef Pruitt, in yesterday's New York Times Food section.Chef Pruitt and her husband are the owners of the famed Tartine Manufactory in San Francisco. This is a former warehouse converted into a 5,000 square foot bread factory along with a pastry shop, restaurant,ice cream parlor and coffee shop in the city's Mission District. Chef Pruitt has created such wheat free gems as salted buckwheat chocolate cookies, chocolate almond cakes and apple crisps. The thrust behind it is that she is gluten intolerant herself and was exploring different grains to create heavenly desserts.She is also trying her hand at fermentation too, offering up bright yellow turmeric kefir. tangy with a fine champagne like fizz. The Tartine Manufactory also makes both cow and buffalo milk soft serve ice cream. There is even an ice cream pie filled with Concord grape sorbet swirled with a fior di latte soft served in a peanut butter tart shell. This creation is a star on Instagram, thanks to its' swirls of deep vibrant purple. Fans will enjoy her new cookbook, "Tartine All Day, available this April.It has a variety of both sweet and savory recipes including her favorite,pork chops braised in apple cider vinegar with ginger and garlic,
The article comes with recipes from Chef Pruitt who actually first started off as an actress and photojournalism before heading off to the Culinary Institute of America. Her cakes are legendary, drawing praise from one of her biggest fans, the famed chef , Alice Waters. Chef Waters used to
order her birthday cake from Chef Pruitt and has nothing but high praise for her, There is a sweet potato tea cake with meringue. This is made with wheat flour in a traditional tea cake recipe. It would be a nice alternative to sweet potato pie on Thanksgiving. It is chock full of such spices as cinnamon, nutmeg and cloves along with a sweet topping that's swirled and baked with the cake. The second recipe is a teff carrot cake made with teff, a ruddy looking flour derived from reed grass. It is combined with sweet rice and oat flour. There's also a mix of granulated white and coconut sugar to sweeten it along with eggs and applesauce to give it a tender crumb..Walnuts and unsweetened coconut flakes are also added for texture and crunch. It's iced in in a traditional cream cheese icing. Chef Pruitt decorates the cake with seasonal flowers and walnuts for a rustic , festive look.It would make another perfect end to a Thanksgiving meal.
It is just as easy to bake a wheat free cake as it is it is to bake a traditional one. Experiment, as chef Pruitt did, and create healthier and tastier desserts. They're not only beneficial but also delicious.
Wednesday, November 9, 2016
Another Thanksgiving Issue
The New York Times Food section has put out a second Thanksgiving issue. It's different in the than the first, rethinking time-tested recipes and putting new spins on them. There are traditional veggies done differently along with a new way to cook that bird. It's a refreshing rethink of how to cook and bake for the big day.
All the big guns of the Food section have weighed in and written informative articles.One of the most interesting is Melissa Clark's. Her A Good Appetite features splaying and searing the turkey as opposed to the traditional roasting. She decided to try the technique she uses on chicken on a much larger bird. Both are similar with the same amount of white and dark meat so the splaying technique that works with the smaller can help the larger. Is it easier than roasting? Yes, and it creates an evenly roasted turkey with silky and juicy white meat and perfectly cooked dark meat.Unlike spatchcocking , which requires intricate deboning, splaying is cutting the skin and then pulling on the thighs until you hear them pop out of their sockets. It's then laying them flat. Ms. Clark also pours wine on the turkey for braising, although she suggests using any liquid , from cider to beer, diced tomatoes to even water. What completes this? A platter of vibrant, green Brussels sprouts. Newcomer Alison Roman, a contributor to Bon Appetit magazine gives us them cooked in three tasty recipes. One is sauted with sausage and pickled red onions along ith one for honey roasted ones made exotic by the addition of harissa and lemon relish. More traditional home chefs may like the Brussels sprouts gratin bathed in a lush heavy cream and Gruyere cheese.
Of course, there is a stuffing recipe. Kim Severson writes about a traditional cornbread one. It's a controversial one, with professional chefs polarized about what kind of cornmeal - white or yellow - to use. There is a debate - which is sweeter? She settles on the yellow for color and intense flavor. The recipe also includes sugar along with buttermilk and butter to give it richness. The stuffing isn't entirely cornbread. There is also white bread used too along with the usual stuffing ingredients like onions,,sage and eggs. She bakes the stuffing separately and gives it extra flavor by pouring the turkey drippings on it about thirty minutes into the baking time. For extra crunch and taste, there is also the addition of toasted pecans for real Southern flavor. Pecans also figure in David Tanis' A City Kitchen. He makes pecan rolls that have the extra sweetness of golden raisins.Instead of the usually gooey cream cheese frosting, he just dusts them with a mix of sugar and cinnamon. Make these the night before for a Thanksgiving breakfast treat. His other pecan recipes offer savory (!) cookies laden with cheese and sage and a dessert bar . The first is a great side to the first course of soup or a salad. The second is a yummy mix of pecans, dates, spices and rum on top of a buttery shortbread base.These are a nice stand in to the gooier, ultra sweet pecan pie.
Thanksgiving is all about tradition and traditional dishes. Yet , it pays to think outside the box and try new cooking techniques and recipes. It makes for a more delicious and more memorable holiday meal.
All the big guns of the Food section have weighed in and written informative articles.One of the most interesting is Melissa Clark's. Her A Good Appetite features splaying and searing the turkey as opposed to the traditional roasting. She decided to try the technique she uses on chicken on a much larger bird. Both are similar with the same amount of white and dark meat so the splaying technique that works with the smaller can help the larger. Is it easier than roasting? Yes, and it creates an evenly roasted turkey with silky and juicy white meat and perfectly cooked dark meat.Unlike spatchcocking , which requires intricate deboning, splaying is cutting the skin and then pulling on the thighs until you hear them pop out of their sockets. It's then laying them flat. Ms. Clark also pours wine on the turkey for braising, although she suggests using any liquid , from cider to beer, diced tomatoes to even water. What completes this? A platter of vibrant, green Brussels sprouts. Newcomer Alison Roman, a contributor to Bon Appetit magazine gives us them cooked in three tasty recipes. One is sauted with sausage and pickled red onions along ith one for honey roasted ones made exotic by the addition of harissa and lemon relish. More traditional home chefs may like the Brussels sprouts gratin bathed in a lush heavy cream and Gruyere cheese.
Of course, there is a stuffing recipe. Kim Severson writes about a traditional cornbread one. It's a controversial one, with professional chefs polarized about what kind of cornmeal - white or yellow - to use. There is a debate - which is sweeter? She settles on the yellow for color and intense flavor. The recipe also includes sugar along with buttermilk and butter to give it richness. The stuffing isn't entirely cornbread. There is also white bread used too along with the usual stuffing ingredients like onions,,sage and eggs. She bakes the stuffing separately and gives it extra flavor by pouring the turkey drippings on it about thirty minutes into the baking time. For extra crunch and taste, there is also the addition of toasted pecans for real Southern flavor. Pecans also figure in David Tanis' A City Kitchen. He makes pecan rolls that have the extra sweetness of golden raisins.Instead of the usually gooey cream cheese frosting, he just dusts them with a mix of sugar and cinnamon. Make these the night before for a Thanksgiving breakfast treat. His other pecan recipes offer savory (!) cookies laden with cheese and sage and a dessert bar . The first is a great side to the first course of soup or a salad. The second is a yummy mix of pecans, dates, spices and rum on top of a buttery shortbread base.These are a nice stand in to the gooier, ultra sweet pecan pie.
Thanksgiving is all about tradition and traditional dishes. Yet , it pays to think outside the box and try new cooking techniques and recipes. It makes for a more delicious and more memorable holiday meal.
Tuesday, November 8, 2016
Food Issues For A New Administration
Tonight America gets a new leader. This January whoever wins will face a lot of issues, some of them regarding how we Americans eat. There's also the question of eating healthy and promoting good habits. After all, an unhealthy US is a sad US, not a vibrant one.
One of the issues is who's going to continue First Lady Michelle Obama's Eat Hhealthy/ Let's Move campaign ? This was a brilliant program, that taught our kids to eat right. She made it cool to eat carrots and spinach and say no to a steady diet of fries and sodas. Thanks to her even the youngest Americans became savvy when it came to shopping and cooking. Mrs. Obama even got kids interested in gardening and the importance of growing your own produce. Hopefully, she 'll be allowed to continue this program or some form of it will exist with the next First Spouse. another hope is that her vegetable garden be kept so more school kids can benefit from it. Here's another hope for whoever takes over - try to maintain healthy eating habits. Not only is the US watching but the world is too.It doesn't look too good when our president is scarfing down cheeseburgers and maybe a bit too much red wine or even harder stuff (although the job is demanding one - but think herbal teas with a lot of valerian). Keep the White House Chef, Sam Kass. He's an excellent chef ho worked with the First Lady in creating the first major garden since Eleanor Roosevelt's Victory Garden.
Then there's the question of those GMOs, those genetically modified organisms that have slowly taking over our groceries. They started out in the Eighties with simple experimentaton wth tomatoes. Scientists and armers then started on the quest for sweeter, seedlesss and hardier hybrids. However more and more fruits and veggies are turning into these pieces of Frankenproduce. Even cows that produce milk have been more or less genetically engineered thanks to RGBH or recombinant bovine growth hormone. This has to stop before the meat industry gets involved . Right now there is a ban but who knows when they'll cave nd start injecting cows, chickens and even farmed salmon with hormones and chemicals.Our next president should also look into the powerful sugar and beef lobbies.Despite all of our current First Lady's warnings and push for healthy eating , we still have sugary drinks along with endless arrays of candies and snack cakes. The beef lobby is as powerful as the NRA and is still pushing a diet of red meat on Americans. We can have pushbacks and protests along with changing our lifestyles.Yet , if it's there and we have a craving we will go for that hamburger or ribs.More and more has to be done to imprive our diets.
Our new president will have a lot to deal with in January. Yet there's are eating and food issues too, that need to be addressed. America has to be fed nutritious food to thrive and survive . It's just that simple.
One of the issues is who's going to continue First Lady Michelle Obama's Eat Hhealthy/ Let's Move campaign ? This was a brilliant program, that taught our kids to eat right. She made it cool to eat carrots and spinach and say no to a steady diet of fries and sodas. Thanks to her even the youngest Americans became savvy when it came to shopping and cooking. Mrs. Obama even got kids interested in gardening and the importance of growing your own produce. Hopefully, she 'll be allowed to continue this program or some form of it will exist with the next First Spouse. another hope is that her vegetable garden be kept so more school kids can benefit from it. Here's another hope for whoever takes over - try to maintain healthy eating habits. Not only is the US watching but the world is too.It doesn't look too good when our president is scarfing down cheeseburgers and maybe a bit too much red wine or even harder stuff (although the job is demanding one - but think herbal teas with a lot of valerian). Keep the White House Chef, Sam Kass. He's an excellent chef ho worked with the First Lady in creating the first major garden since Eleanor Roosevelt's Victory Garden.
Then there's the question of those GMOs, those genetically modified organisms that have slowly taking over our groceries. They started out in the Eighties with simple experimentaton wth tomatoes. Scientists and armers then started on the quest for sweeter, seedlesss and hardier hybrids. However more and more fruits and veggies are turning into these pieces of Frankenproduce. Even cows that produce milk have been more or less genetically engineered thanks to RGBH or recombinant bovine growth hormone. This has to stop before the meat industry gets involved . Right now there is a ban but who knows when they'll cave nd start injecting cows, chickens and even farmed salmon with hormones and chemicals.Our next president should also look into the powerful sugar and beef lobbies.Despite all of our current First Lady's warnings and push for healthy eating , we still have sugary drinks along with endless arrays of candies and snack cakes. The beef lobby is as powerful as the NRA and is still pushing a diet of red meat on Americans. We can have pushbacks and protests along with changing our lifestyles.Yet , if it's there and we have a craving we will go for that hamburger or ribs.More and more has to be done to imprive our diets.
Our new president will have a lot to deal with in January. Yet there's are eating and food issues too, that need to be addressed. America has to be fed nutritious food to thrive and survive . It's just that simple.
Monday, November 7, 2016
A Soothing Cup Of Tea
This election has not only been the most contentious in US history, It's also the most anxiety causing too. Many are worried as to what Wednesday morning will bring. The solution to all of this - a soothing cup of tea or any comfort food to settle nerves.
Nothing beats a calming cup of tea the night before or even the day of a stress inducing event.The herbal ones are the best. One of my favorites is Twinings Nightly Calm. It's a non-caffeine herbal tea made with chamomile. It's a great tea too to have if you,ve got a nasty stomach flu or just ate too much. Chamomile calms the stomach along with boosting spirits - which may come in handy if your candidate loses.It also helps with sleep and insomnia. Another favorite is Celestial Seasonings Sleeptytime Extra Tea. This is a great tea for those who have problems sleeping, Along with chamomile and spearmint it also has valerian, a natural sleeping aid. To sweeten it try the Carmel Honey Company's Honey Stix. These are plastic straws filled with the company's signature wildflower honey, a sweet earthy taste that pairs well with the tea. As much as you want to indulge in a chocolate and caramel laced latte, don;t. All that sugar and caffeine will make you more wired than a kid with a mouthful of candy,The same goes for hot chocolate. It is comforting to drink when you;re watching the election however it'll keep you up until dawn Not the best thing, especially if you have a full schedule or an all important meeting or exam on Wednesday morning.
Are there any calming foods to watch as you're cheering on your candidate or cursing his or her opponent? Turkey comes to mind, thanks to it being loaded with tryptophan. Eat four ounces of it for dinner for a blissful night of sleep. If you can't roast a turkey,, then head to your grocery's deli counter to get it. Serve it with jarred gravy on top of a sliced roll or bread. Sub in Stovetop Stuffing or Arrowhead Mills All Natural stuffing.Have it with a side dish of asparagus which also is a calming food.It not only promotes sleep but also lessens stress and anxiety. Swiss chard is another green guaranteed to calm an antsy voter. It's loaded with magnesium which can also de-stress the body,Surprisingly olive oil is another stress buster. Create a salad with it, greens and turkey strips. Add pumpkin seeds which also help.Grains, too, can lessen that agita over who's going to be in the White House. Have a slice of toast with butter and honey along with a cup of tea as you're watching the intricacies of the electoral college. A big bowl of cereal is another dish that will help you chill. Just stay away from the sugary and chocolate laced ones. Stick with the all natural kinds like Moms Best brand, Plain cereal without milk is a nice nibble too.
Tomorrow the fate and history of the country will be decided. It has been a stressful nineteen months. Destress from it with a sleep inducing meal or a soothing cup of herbal tea.
Nothing beats a calming cup of tea the night before or even the day of a stress inducing event.The herbal ones are the best. One of my favorites is Twinings Nightly Calm. It's a non-caffeine herbal tea made with chamomile. It's a great tea too to have if you,ve got a nasty stomach flu or just ate too much. Chamomile calms the stomach along with boosting spirits - which may come in handy if your candidate loses.It also helps with sleep and insomnia. Another favorite is Celestial Seasonings Sleeptytime Extra Tea. This is a great tea for those who have problems sleeping, Along with chamomile and spearmint it also has valerian, a natural sleeping aid. To sweeten it try the Carmel Honey Company's Honey Stix. These are plastic straws filled with the company's signature wildflower honey, a sweet earthy taste that pairs well with the tea. As much as you want to indulge in a chocolate and caramel laced latte, don;t. All that sugar and caffeine will make you more wired than a kid with a mouthful of candy,The same goes for hot chocolate. It is comforting to drink when you;re watching the election however it'll keep you up until dawn Not the best thing, especially if you have a full schedule or an all important meeting or exam on Wednesday morning.
Are there any calming foods to watch as you're cheering on your candidate or cursing his or her opponent? Turkey comes to mind, thanks to it being loaded with tryptophan. Eat four ounces of it for dinner for a blissful night of sleep. If you can't roast a turkey,, then head to your grocery's deli counter to get it. Serve it with jarred gravy on top of a sliced roll or bread. Sub in Stovetop Stuffing or Arrowhead Mills All Natural stuffing.Have it with a side dish of asparagus which also is a calming food.It not only promotes sleep but also lessens stress and anxiety. Swiss chard is another green guaranteed to calm an antsy voter. It's loaded with magnesium which can also de-stress the body,Surprisingly olive oil is another stress buster. Create a salad with it, greens and turkey strips. Add pumpkin seeds which also help.Grains, too, can lessen that agita over who's going to be in the White House. Have a slice of toast with butter and honey along with a cup of tea as you're watching the intricacies of the electoral college. A big bowl of cereal is another dish that will help you chill. Just stay away from the sugary and chocolate laced ones. Stick with the all natural kinds like Moms Best brand, Plain cereal without milk is a nice nibble too.
Tomorrow the fate and history of the country will be decided. It has been a stressful nineteen months. Destress from it with a sleep inducing meal or a soothing cup of herbal tea.
Saturday, November 5, 2016
In A Stew
One of the nicest aspects of cold weather is hearty cooking and eating. There's nothing more satisfying than a homemade stew, chock full of meat and veggies.Add dumplings and it's a full meal. It's the best comfort food on a chilly day, warming from head to toe.
What is the best stew? That's up to the home chef making it along with individual tastes.Chicken stew is the most classic and has a nice, light flavor. Because of this , any combo of veggies pairs well with it. You can even use fresh or frozen ones. Since this is autumn, think about adding butternut squash .It's taking chicken breasts and cooking them with four cups of squash. Diced tomatoes are also thrown in to give color and a boost of flavor.Fall spices such as sage and thyme are also included, along with garlic and onion. That leftover Halloween pumpkin can be cut up and added to a chicken stew as well.Cooked pumpkin has a lovely creamy texture and a sweetness that compliments the bird. For a fancier take on this humble dish, try a coq au vin inspired one. This is an easy one,laced with red wine , garlic and a variety if different herbs. The last is one found in Gallic cooking, oregano,thyme and bay leaves. Top it with herbed dumplings laced with more thyme, chives and parsley. Can turkey be made into a stew? Yes! In fact, many of those Thanksgiving birds will be repurposed into tasty stews. Turkey stew can even be made in a skillet. It's just taking the meat cooking it with whatever veggies you want. You can even use leftover potatoes and yams.along with those herbs you used for the stuffing.
Many home chefs enjoy making a good beef or lamb stew. This is the most traditional recipe. Meat lovers enjoy a good traditional beef one, chock full of flavor and texture. Where the meat comes from is crucial to creating a good stew. Remember to get cuts from the front shoulder or rear end, A chuck shoulder or a rump roast is a good choice. This also applies to lamb too. You could also try top chuck or eye round roast too. An old-fashioned beef stew has everything from sugar (!) to Worcester sauce.Spices are crucial. Stick with the traditional one such as allspice, ground cloves, along with paprika for color. Vegetables are also traditional too. Use celery, along with carrots and celery.Pork can be turned into stew as well. Melissa Clark gave a good recipe in her column A Good Appetite column in Wednesday's New York Times Food section.She puts the spicy garam masala along with cinnamon and cumin, spices not normally connected with the dish,Cayenne is also added for heat, again, unusual for a stew.Another ingredient, also out of the ordinary for this dish, coconut milk is used for tying the entire dish together, She also tosses in chick peas and green peas for some creamy texture. Tomatoes, that stew staple are included to give it color and some acidity.Instead of dumplings , try warm naan with it instead for sopping up the gravy.
This is stew weather. Try a homey chicken one, or a spicy pork, loaded with curries. Anyone is a rib sticking one, warming a happy eater from head to toe.
What is the best stew? That's up to the home chef making it along with individual tastes.Chicken stew is the most classic and has a nice, light flavor. Because of this , any combo of veggies pairs well with it. You can even use fresh or frozen ones. Since this is autumn, think about adding butternut squash .It's taking chicken breasts and cooking them with four cups of squash. Diced tomatoes are also thrown in to give color and a boost of flavor.Fall spices such as sage and thyme are also included, along with garlic and onion. That leftover Halloween pumpkin can be cut up and added to a chicken stew as well.Cooked pumpkin has a lovely creamy texture and a sweetness that compliments the bird. For a fancier take on this humble dish, try a coq au vin inspired one. This is an easy one,laced with red wine , garlic and a variety if different herbs. The last is one found in Gallic cooking, oregano,thyme and bay leaves. Top it with herbed dumplings laced with more thyme, chives and parsley. Can turkey be made into a stew? Yes! In fact, many of those Thanksgiving birds will be repurposed into tasty stews. Turkey stew can even be made in a skillet. It's just taking the meat cooking it with whatever veggies you want. You can even use leftover potatoes and yams.along with those herbs you used for the stuffing.
Many home chefs enjoy making a good beef or lamb stew. This is the most traditional recipe. Meat lovers enjoy a good traditional beef one, chock full of flavor and texture. Where the meat comes from is crucial to creating a good stew. Remember to get cuts from the front shoulder or rear end, A chuck shoulder or a rump roast is a good choice. This also applies to lamb too. You could also try top chuck or eye round roast too. An old-fashioned beef stew has everything from sugar (!) to Worcester sauce.Spices are crucial. Stick with the traditional one such as allspice, ground cloves, along with paprika for color. Vegetables are also traditional too. Use celery, along with carrots and celery.Pork can be turned into stew as well. Melissa Clark gave a good recipe in her column A Good Appetite column in Wednesday's New York Times Food section.She puts the spicy garam masala along with cinnamon and cumin, spices not normally connected with the dish,Cayenne is also added for heat, again, unusual for a stew.Another ingredient, also out of the ordinary for this dish, coconut milk is used for tying the entire dish together, She also tosses in chick peas and green peas for some creamy texture. Tomatoes, that stew staple are included to give it color and some acidity.Instead of dumplings , try warm naan with it instead for sopping up the gravy.
This is stew weather. Try a homey chicken one, or a spicy pork, loaded with curries. Anyone is a rib sticking one, warming a happy eater from head to toe.
Friday, November 4, 2016
A Dash Of China
One of the best aspects of cooking is getting creative. It could be adding a never tasted before veggie or trying out exotic spices. Chinese influenced dishes are always a crowd pleaser and fun to make, It's easy to add a touch of the Far East to everyday dishes.
Soy sauce is usually used just for splashing on lo mein or as a dip for egg rolls and spring rolls. Did you know that it could give the humble hamburger some oomph? Ground meat can be marinated in a mix of one-half cup of soy and one half cup of Worcester sauce. it's just molding the patties , laying them down in a glass baking dish and pouring the marinade over them.Let sit an hour before cooking. Unlike regular burgers, do not flip.They're too moist and may break apart. The patties can also have a dash of grated ginger and chopped scallions too for some heat.Soy sauce and Szechuan peppercorns can also be added to meat loaf as well as hoisin sauce. Many home chefs may have some qualms cooking with it but once tried is a kitchen staple. It's great in giving meat loaf a nice dark glaze along with a rich unami flavor. Try it for a tastier barbecued and roasted chicken. It'can be mixed with soy but also works well with such everyday ingredients as brown sugar, ketchup and honey. Hoisin sauce can even be made at home. It's a no-cook recipe that calls for soy sauce, peanut butter, and molasses mixed with rice vinegar and sesame seed oil. Minced garlic and black pepper are added for zing along with Chinese hot sauce. This last can also be made at home, using anaheim peppers and garlic in a mix of vegetable oil and rice wine vinegar.
Many home chefs are intrigued by the Chinese five spice blend.It's actually a blend of rather unusual herbs such as star anise, cinnamon, Szechuan pepper, fennel seeds and cloves. You don,t have to to go to an Asian supermarket for it. McCormicks' make their version of it. (keep in mind it is expensive at $17 for 2.75 ounces). The blend can be made at home. The recipe is easy. Mix cinnamon with anise seeds, and black peppercorns, if you can't find the Chinese kind,. Fennel seeds are easy to come by, Just check out the local grocery's spice section. All the spices are then ground in a coffee grinder and can be stored for up to two months. Any meat from pork to chicken can benefit from this amazing marriage of hot and earthy. There is a famed pork dish called Five Flower pork that has the mix livening up a simple cut. Vegans will love the fact that it complements tofu . Add Five Spice to stir fries grilled meats or even to sautes. Veggies can be spiked with them giving them a spark of the exotic.Combine cauliflower, squash and corn with snow peas and mushrooms.Add the Five Spices along with soy sauce and saute in canola oil. Two teaspoons of flour is also used to thicken the sauce.It can even be used in a vinaigrette , perfect for a grilled chicken or beef salad.
Chinese sauces and spices are great in livening up everyday recipes. Try hoisin sauce for jazzing up meat loaf or Five Spices for livening up veggies. It makes for fun cooking and fun eating!
Soy sauce is usually used just for splashing on lo mein or as a dip for egg rolls and spring rolls. Did you know that it could give the humble hamburger some oomph? Ground meat can be marinated in a mix of one-half cup of soy and one half cup of Worcester sauce. it's just molding the patties , laying them down in a glass baking dish and pouring the marinade over them.Let sit an hour before cooking. Unlike regular burgers, do not flip.They're too moist and may break apart. The patties can also have a dash of grated ginger and chopped scallions too for some heat.Soy sauce and Szechuan peppercorns can also be added to meat loaf as well as hoisin sauce. Many home chefs may have some qualms cooking with it but once tried is a kitchen staple. It's great in giving meat loaf a nice dark glaze along with a rich unami flavor. Try it for a tastier barbecued and roasted chicken. It'can be mixed with soy but also works well with such everyday ingredients as brown sugar, ketchup and honey. Hoisin sauce can even be made at home. It's a no-cook recipe that calls for soy sauce, peanut butter, and molasses mixed with rice vinegar and sesame seed oil. Minced garlic and black pepper are added for zing along with Chinese hot sauce. This last can also be made at home, using anaheim peppers and garlic in a mix of vegetable oil and rice wine vinegar.
Many home chefs are intrigued by the Chinese five spice blend.It's actually a blend of rather unusual herbs such as star anise, cinnamon, Szechuan pepper, fennel seeds and cloves. You don,t have to to go to an Asian supermarket for it. McCormicks' make their version of it. (keep in mind it is expensive at $17 for 2.75 ounces). The blend can be made at home. The recipe is easy. Mix cinnamon with anise seeds, and black peppercorns, if you can't find the Chinese kind,. Fennel seeds are easy to come by, Just check out the local grocery's spice section. All the spices are then ground in a coffee grinder and can be stored for up to two months. Any meat from pork to chicken can benefit from this amazing marriage of hot and earthy. There is a famed pork dish called Five Flower pork that has the mix livening up a simple cut. Vegans will love the fact that it complements tofu . Add Five Spice to stir fries grilled meats or even to sautes. Veggies can be spiked with them giving them a spark of the exotic.Combine cauliflower, squash and corn with snow peas and mushrooms.Add the Five Spices along with soy sauce and saute in canola oil. Two teaspoons of flour is also used to thicken the sauce.It can even be used in a vinaigrette , perfect for a grilled chicken or beef salad.
Chinese sauces and spices are great in livening up everyday recipes. Try hoisin sauce for jazzing up meat loaf or Five Spices for livening up veggies. It makes for fun cooking and fun eating!
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