People are probably downing fajitas and margaritas like crazy today , thanks to it being Cinco de Mayo. Yet there's a side of Mexican food that hasn't been turned into American fast food.It's the true cuisine, both indigenous and European influenced, and equally as delicious as its' more popularized sibling dishes.
Mexican cuisine is one of the oldest in the world. The ancient Mayans lived in an agricultural society where they cultivated corn but also foods seen on the modern table such as tomatoes , squash, sweet potatoes and even turkey. Like the US, a variety of different nationalities arrived, mostly, the Spanish but also French ,German, Chinese,African and Lebanese. They left their mark on various dishes and influenced many a recipe. Also like the US, true Mexican cuisine is also swayed by the regions or states. A popular dish in Mexico City is the torta, a kind of hero chock full of shredded chicken or beef along with avocados and, beans.It's drowned in queso or cheese sauce and chili sauce. Some bolder Mexican City foodies hang out at restaurants featuring pre-Columbian cuisine such as insects.Barbacoa, taken from the Taino tribes of the Caribbean is also popular. This is slow cooked beef or sheep highly flavored with onions and cilantro.This is also popular in northern Mexico where most of the dishes are meat dominated. Northern Mexicans can enjoy arrechara or skirt steak along with cabrito, roasted goat. A favorite meal is machaca, spiced shredded brisket served in flautas or smaller tortillas.
Central Mexico also has its' own cuisine. The state of Oaxaca, located on the Pacific coast and was the first area to have different cuisines mix and fuse.Still western Mexican cuisine is also influenced by the indigenous groups of Mixtecs and Zapotecs.Its' cooking is mostly pork and chicken , highlighted with their adaptation of mozzarella cheese (brought in by the Spanish) also called Oaxaca cheese. Mole is big here and there are seven variations of this tasty chocolate infused sauce. Cocoa is big here and it's also made into a hot drink spiked with almonds and cinnamon. The state of Veracruz is perched on Mexico's Caribbean coast and the area's influence is clearly seen in the food. Papayas and other tropical fruits are turned into milkshakes called licuados. Seafood is also big here, especially shrimp along with Spanish influenced fish dishes.One of the most distinct cuisines of the country is from the Yucatan peninsula. There is a strong French and Middle Eastern sway here although the Mayan culture is present in many dishes. More so than any other cuisine, fruit figures prominently in many recipes. Spanish bitter oranges and tamarinds plums are popular ingredients.
Mexican food isn't just overstuffed tacos and cheese soaked nachos. Like any country's cuisine, it is full of complex flavors and textures. There are native and foreign influences marrying together to create interesting food and drink. This is Mexican food.
Saturday, May 5, 2018
Friday, May 4, 2018
A Vegan's Dairy
One of the first questions vegans are asked is how can you survive without dairy? After all , milk,ice cream cheese and butter are a huge part of our diets. It's hard to imagine life without them.
yet hard core herbivores do. It's very easy nowadays to give up anything from a dairy.
Milk is always factors in a diet. You can't have coffee or tea without it. Or can you? Go to any major grocery store along with Target and Wal-Mart and you'll see every kind of non-dairy milk. Soy is one of the most popular and it even comes in vanilla and chocolate. Silk is the most bought brand. .It comes in such flavors as original , dark chocolate and light vanilla to name a few.Soy is responsible for creating estrogen in the body and if you don't want it then switch to almond milk. Silk also makes this and it's a bit lighter in taste than soy. Almond milk is my go to for breakfast. Its flavor is not nutty but tastes like actual milk and it's perfect for mixing into cereals. Another favorite is coconut milk.It has the same creamy mouth feel as regular cream and four hundred calories lighter! There is a very slight coconut taste but it dissipates when it's added to instant oatmeal .It's also the most versatile , being used in various Asian and Indian recipes.Another choice is rice milk.Rice dream brand has the most extensive and comes in different flavors like the other milks. A lesser known one, made from cashews is slowly gaining in popularity, with vegan families trying it as an alternative to soy and almond.
Keep in mind that all these companies also produce creamers, yogurt and ice cream. Silk has a variety of soy creamers with such flavors as vanilla, caramel and hazelnut, basically the same flavors as the dairy ones. The company So Delicious makes cashew milk ice cream in such yummy flavors as dark chocolate truffle and snickerdoodle. They even has ice cream bars that would rival those of Blue Bunny and Good Humor. The company also has an extensive array of coconut ice cream and bars. The flavors are so varied that you wouldn't miss the real thing. There is even a version of Cool Whip called Coco whip It's easy to make an elaborate sundae without even touching dairy. Yogurt lovers will rejoice in Silk's almond and soy milk yogurts. Both types even have plain which can be subbed in for sour cream. What about butter? Most would assume that the non-dairy alternative would be margarine but they would be wrong. There is an excellent vegan butter from Myoko's Creamery in California.It looks and tastes exactly like the real thing.it is made with organic cashews, and coconut oil and can be used in everything from cooking to making buttercream icing. The company, run by vegan visionary , Miyoko Schinner, also produces vegan cheeses such as mozzarella and cream cheese too.
Vegan's can have their non dairy and not miss the real deal. There are so many alternatives for any dairy product, from creamers to cheese. Milk will not be missed. At all.
yet hard core herbivores do. It's very easy nowadays to give up anything from a dairy.
Milk is always factors in a diet. You can't have coffee or tea without it. Or can you? Go to any major grocery store along with Target and Wal-Mart and you'll see every kind of non-dairy milk. Soy is one of the most popular and it even comes in vanilla and chocolate. Silk is the most bought brand. .It comes in such flavors as original , dark chocolate and light vanilla to name a few.Soy is responsible for creating estrogen in the body and if you don't want it then switch to almond milk. Silk also makes this and it's a bit lighter in taste than soy. Almond milk is my go to for breakfast. Its flavor is not nutty but tastes like actual milk and it's perfect for mixing into cereals. Another favorite is coconut milk.It has the same creamy mouth feel as regular cream and four hundred calories lighter! There is a very slight coconut taste but it dissipates when it's added to instant oatmeal .It's also the most versatile , being used in various Asian and Indian recipes.Another choice is rice milk.Rice dream brand has the most extensive and comes in different flavors like the other milks. A lesser known one, made from cashews is slowly gaining in popularity, with vegan families trying it as an alternative to soy and almond.
Keep in mind that all these companies also produce creamers, yogurt and ice cream. Silk has a variety of soy creamers with such flavors as vanilla, caramel and hazelnut, basically the same flavors as the dairy ones. The company So Delicious makes cashew milk ice cream in such yummy flavors as dark chocolate truffle and snickerdoodle. They even has ice cream bars that would rival those of Blue Bunny and Good Humor. The company also has an extensive array of coconut ice cream and bars. The flavors are so varied that you wouldn't miss the real thing. There is even a version of Cool Whip called Coco whip It's easy to make an elaborate sundae without even touching dairy. Yogurt lovers will rejoice in Silk's almond and soy milk yogurts. Both types even have plain which can be subbed in for sour cream. What about butter? Most would assume that the non-dairy alternative would be margarine but they would be wrong. There is an excellent vegan butter from Myoko's Creamery in California.It looks and tastes exactly like the real thing.it is made with organic cashews, and coconut oil and can be used in everything from cooking to making buttercream icing. The company, run by vegan visionary , Miyoko Schinner, also produces vegan cheeses such as mozzarella and cream cheese too.
Vegan's can have their non dairy and not miss the real deal. There are so many alternatives for any dairy product, from creamers to cheese. Milk will not be missed. At all.
Thursday, May 3, 2018
The Heritage of Jerusalem Artichokes
The Jerusalem artichoke is one of the timeless symbols of the Roman Jews and their ghetto. It has been associated with both for centuries.It is more than a part of their diets, It's part of their lives - and now that part is being challenged by rabbis.
How did this all start? Jason Horowicz who covers the goings on in The Vatican and Rome for the New York Times. delved into this controversy in the paper's Food section yesterday. Blame it on the worms and other parasites found. These creatures are considered trayf or non-kosher. They ate through the choke's tender heart and soft inner leaves rendering the globes inedible to Jews. The head of imports for Israel's rabbinate, Yitzhak Arazi says it's not politics it's just Jewish religious law.The dictate came in the middle of Passover which upset many of the Roman Jews. where the fried artichoke has been a staple since the 1600's. Artichoke lover, and defender .Umberto Pavoncello, owner of the restaurant Nonna Betta. cites that rabbis back then must have determined that the vegetable was impervious to pests and this deemed edible. They couldn't change a then ancient law that would allow them to include artichokes on a whim. Not all cities have stood strong . A Milan branch of the kosher restaurant Ba'ghetto has pulled them from their menu. To be honest what's considered kosher and treyf is up to individual communities. There is no standard universal dietary laws as there are with Islam.One rabbi, Umberto Piperno, is hoping to patent an ultrasound bug repellent that would be like an "iron dome" for growing artichokes.
Fried artichokes can be made by anybody. Home chefs .can take the ones from the local grocery and turn them into the crispy Roman treat. The recipe included calls for eight American globe artichokes. Home chefs will need a sharp paring knife or one called a bird's beak 's knife.This has a longer and more hooked blade than the average knife. Using either one, shave off the choke's tough outer leaves until the tender green or yellow leaves appear. The thorny top also has to be cut off, namely about an inch. It's then trimming the stem near the heart,leaving about two inches of it.Plunge the artichokes into a bowl of lemon juice and rinds mixed with water to prevent browning.Use olive oil for frying. An electric fryer or a deep cast iron pot can be used. As the oil is heating to about 325 degrees F, take the chokes out of the lemon water and dry them. Tap the flat part against the table to loosen the leaves and them fry. Rub in salt and pepper and then fry for fifteen minutes. They should be bronze in color and a fork can easily pierce the stem.Remove them and drain well. Take out the hearts (which can also be eaten) Leave them stem side up for a few hours and then fry again, heating the oil to 350 degrees F. Fry to crisp them again and then serve with a sprinkle of salt.
No matter what they are, Jerusalem artichokes are still a delectable , light meal. No controversy can mar their delicate flavor or crisped leaves. They are a true delight, full of taste and history.
How did this all start? Jason Horowicz who covers the goings on in The Vatican and Rome for the New York Times. delved into this controversy in the paper's Food section yesterday. Blame it on the worms and other parasites found. These creatures are considered trayf or non-kosher. They ate through the choke's tender heart and soft inner leaves rendering the globes inedible to Jews. The head of imports for Israel's rabbinate, Yitzhak Arazi says it's not politics it's just Jewish religious law.The dictate came in the middle of Passover which upset many of the Roman Jews. where the fried artichoke has been a staple since the 1600's. Artichoke lover, and defender .Umberto Pavoncello, owner of the restaurant Nonna Betta. cites that rabbis back then must have determined that the vegetable was impervious to pests and this deemed edible. They couldn't change a then ancient law that would allow them to include artichokes on a whim. Not all cities have stood strong . A Milan branch of the kosher restaurant Ba'ghetto has pulled them from their menu. To be honest what's considered kosher and treyf is up to individual communities. There is no standard universal dietary laws as there are with Islam.One rabbi, Umberto Piperno, is hoping to patent an ultrasound bug repellent that would be like an "iron dome" for growing artichokes.
Fried artichokes can be made by anybody. Home chefs .can take the ones from the local grocery and turn them into the crispy Roman treat. The recipe included calls for eight American globe artichokes. Home chefs will need a sharp paring knife or one called a bird's beak 's knife.This has a longer and more hooked blade than the average knife. Using either one, shave off the choke's tough outer leaves until the tender green or yellow leaves appear. The thorny top also has to be cut off, namely about an inch. It's then trimming the stem near the heart,leaving about two inches of it.Plunge the artichokes into a bowl of lemon juice and rinds mixed with water to prevent browning.Use olive oil for frying. An electric fryer or a deep cast iron pot can be used. As the oil is heating to about 325 degrees F, take the chokes out of the lemon water and dry them. Tap the flat part against the table to loosen the leaves and them fry. Rub in salt and pepper and then fry for fifteen minutes. They should be bronze in color and a fork can easily pierce the stem.Remove them and drain well. Take out the hearts (which can also be eaten) Leave them stem side up for a few hours and then fry again, heating the oil to 350 degrees F. Fry to crisp them again and then serve with a sprinkle of salt.
No matter what they are, Jerusalem artichokes are still a delectable , light meal. No controversy can mar their delicate flavor or crisped leaves. They are a true delight, full of taste and history.
Wednesday, May 2, 2018
Down Home Sushi
Where's the best place to get good Japanese food?Not where you'd think. Austen Texas, once home to many a Tex-Mex place now has a large number of Japanese restaurants. Why here? Blame it on one restaurant that started the spark.
Brett Anderson, the famed New Orleans food critic, wrote about this in today''s New York Times Food section. For a long time Austen, Texas was primarily known for its' amazing Tex-Mex food as well as barbecue. Thanks to one restaurant,Uchi, the spark of Japanese restaurants grew. Chef Tyson Cole created the eatery due in part to his love of the TV show, the campy "Iron Chef". He also had a job as a dishwasher and server at a sushi place in the downtown part of the city.A big part is is love of Japanese food along with being mentored by Takehiko Fuse, a locally revered Japanese born chef. Uchi gave birth to Uchiko, with its' fusion of Japanese classics and Texas standards. Chef Cole, winner of the 2011 James Beard award, has been called responsible for rewiring Austen's palate.. There are other chefs , many non-Japanese , who are also expanding the city's tastes. There is Otto Phan ,a Vietnamese Texan, along with Taiwanese Stacy Chen who moved o the area when she was a child. Then there is Paul Qui who won Top Chef in 2011 . American chef Amanda Turner who apprenticed at Uchi is coming back this summer to open up her own Japanese eatery.
Fusion food had to happen. Takuya Matsumoto and Tatsu Aikakwa, chefs and business partners came up with Loro\,a marriage of Texas smokehouse and Japanese bar food. The meat is cooked in a hardwood cooker and served with Asian inspired sauces and sides.Candied kettle corn is made with the burnt eds of brisket and togarashi, a fiery seven spice blend. Diners can get a brisket sandwich and a tofu rice bowl. They can be washed down with alcoholic slushies or beers. Even Loro's decor is roadhouse with a tea house vibe.Another restaurant , their Kemuri-Tatsu-ya also follows this philosophy. They asked themselves what if a Japanese guy came to Texas a century ago . would he be cooking at a roadhouse? Their menu offers everything from Tokyo street corn to a hot pocket type brisket sandwich.Octopus fritters are topped with chili and jalapenos. There's a sticky rice tamale that's filled with chorizo, beef tongue and shiitake mushrooms. Even the desserts are fusions. Roasted banana pudding is flavored with caramel miso and kokuto crunch while the pecan pie has azuki beans in it.
Austen may be in the heart of Texas, but its' heart is in Japan.It's now the center for sushi and ramen. What is great is that it can meld with Texan tradition and create an entirely new cuisine.
Brett Anderson, the famed New Orleans food critic, wrote about this in today''s New York Times Food section. For a long time Austen, Texas was primarily known for its' amazing Tex-Mex food as well as barbecue. Thanks to one restaurant,Uchi, the spark of Japanese restaurants grew. Chef Tyson Cole created the eatery due in part to his love of the TV show, the campy "Iron Chef". He also had a job as a dishwasher and server at a sushi place in the downtown part of the city.A big part is is love of Japanese food along with being mentored by Takehiko Fuse, a locally revered Japanese born chef. Uchi gave birth to Uchiko, with its' fusion of Japanese classics and Texas standards. Chef Cole, winner of the 2011 James Beard award, has been called responsible for rewiring Austen's palate.. There are other chefs , many non-Japanese , who are also expanding the city's tastes. There is Otto Phan ,a Vietnamese Texan, along with Taiwanese Stacy Chen who moved o the area when she was a child. Then there is Paul Qui who won Top Chef in 2011 . American chef Amanda Turner who apprenticed at Uchi is coming back this summer to open up her own Japanese eatery.
Fusion food had to happen. Takuya Matsumoto and Tatsu Aikakwa, chefs and business partners came up with Loro\,a marriage of Texas smokehouse and Japanese bar food. The meat is cooked in a hardwood cooker and served with Asian inspired sauces and sides.Candied kettle corn is made with the burnt eds of brisket and togarashi, a fiery seven spice blend. Diners can get a brisket sandwich and a tofu rice bowl. They can be washed down with alcoholic slushies or beers. Even Loro's decor is roadhouse with a tea house vibe.Another restaurant , their Kemuri-Tatsu-ya also follows this philosophy. They asked themselves what if a Japanese guy came to Texas a century ago . would he be cooking at a roadhouse? Their menu offers everything from Tokyo street corn to a hot pocket type brisket sandwich.Octopus fritters are topped with chili and jalapenos. There's a sticky rice tamale that's filled with chorizo, beef tongue and shiitake mushrooms. Even the desserts are fusions. Roasted banana pudding is flavored with caramel miso and kokuto crunch while the pecan pie has azuki beans in it.
Austen may be in the heart of Texas, but its' heart is in Japan.It's now the center for sushi and ramen. What is great is that it can meld with Texan tradition and create an entirely new cuisine.
Tuesday, May 1, 2018
The Bathing Suit Diet
Now that it's May and we 're only a few weeks - and in some areas - days - from bathing suit season, it's time to shed those pounds. It pays to eat right now as opposed to crash dieting when you're trying to fit a size 12 body into a size 8 bathing suit. Lose the flab before you dig out the monokini or bikini.
It's tempting to make a hearty breakfast when the mornings still have a nip to them. Resist. If you do want something hot, then think of egg white omelets studded with spinach and mushrooms. Another great idea is asparagus and a poached egg on a toasted English muffin.Poached eggs can also be tasty and low calorie when paired with mushrooms and tomatoes.If you love salads , then think about an egg salad,. This literal version has eggs, poached and scrambled paired with kale and asparagus. If having a vinaigrette is too strong in the AM then sub in lemon juice for the vinegar. Bacon would be good with it but, remember the real thing is calorie rich, A better choice is Morningstar Farms soy bacon which is only sixty calories a serving (about twenty calories a slice). Oatmeal is always a good way to start the day. It also helps in reducing the low density lipoprotein or LPD in your body. Whole grain oatmeal also boosts metabolism, the key component in losing weight. Try it with agave syrup and almond milk. You can also cut up apples and add cinnamon for an apple pie flavor.
What to do for lunch? Think tuna or salmon. Chicken of the Sea and Starkist have these handy packets of both kinds. The flavors include lemon pepper and sriracha which makes them ideal for mixing with salads. They're so indulgent tasting even though the tuna is only eighty calories while the salmon is just seventy. The packets have about seventy-four grams and are filling .If you don't want salad, then try them with plain Saltines for a light but satisfying lunch.Salad, either for lunch or dinner is always good. Make it substantial with chickpeas , broccoli and peppers.Add some julienned strips of turkey and ham if you want to make it heartier. Remember to keep dressings light. Nix the heavy mayo based ones and make it a light vinaigrette. You can even jazz that up with crushed blue berries,blackberries or strawberries.Dinner should be a low calorie rice or bean bowl. The two can even be combined to create a good for you , satisfying supper.Use arborio rice instead of the long grain to make it special and more of a dinnertime dish. Toss in carrots , bell peppers and cherry tomatoes for color and flavor. Another idea is having salmon for dinner, Flavor it with herbes de Provence and lemon for a more sophisticated turn. Serve with zucchini noodles or mandolined squash to round it out.
Bathing suit season will be here before we know it. Start shedding the pounds now by eating right and eating healthy. It's a great jump start to those days when less clothing is more.
It's tempting to make a hearty breakfast when the mornings still have a nip to them. Resist. If you do want something hot, then think of egg white omelets studded with spinach and mushrooms. Another great idea is asparagus and a poached egg on a toasted English muffin.Poached eggs can also be tasty and low calorie when paired with mushrooms and tomatoes.If you love salads , then think about an egg salad,. This literal version has eggs, poached and scrambled paired with kale and asparagus. If having a vinaigrette is too strong in the AM then sub in lemon juice for the vinegar. Bacon would be good with it but, remember the real thing is calorie rich, A better choice is Morningstar Farms soy bacon which is only sixty calories a serving (about twenty calories a slice). Oatmeal is always a good way to start the day. It also helps in reducing the low density lipoprotein or LPD in your body. Whole grain oatmeal also boosts metabolism, the key component in losing weight. Try it with agave syrup and almond milk. You can also cut up apples and add cinnamon for an apple pie flavor.
What to do for lunch? Think tuna or salmon. Chicken of the Sea and Starkist have these handy packets of both kinds. The flavors include lemon pepper and sriracha which makes them ideal for mixing with salads. They're so indulgent tasting even though the tuna is only eighty calories while the salmon is just seventy. The packets have about seventy-four grams and are filling .If you don't want salad, then try them with plain Saltines for a light but satisfying lunch.Salad, either for lunch or dinner is always good. Make it substantial with chickpeas , broccoli and peppers.Add some julienned strips of turkey and ham if you want to make it heartier. Remember to keep dressings light. Nix the heavy mayo based ones and make it a light vinaigrette. You can even jazz that up with crushed blue berries,blackberries or strawberries.Dinner should be a low calorie rice or bean bowl. The two can even be combined to create a good for you , satisfying supper.Use arborio rice instead of the long grain to make it special and more of a dinnertime dish. Toss in carrots , bell peppers and cherry tomatoes for color and flavor. Another idea is having salmon for dinner, Flavor it with herbes de Provence and lemon for a more sophisticated turn. Serve with zucchini noodles or mandolined squash to round it out.
Bathing suit season will be here before we know it. Start shedding the pounds now by eating right and eating healthy. It's a great jump start to those days when less clothing is more.
Monday, April 30, 2018
Cooking Vegan With Gardein
Running a vegetarian or vegan home kitchen is hard. What do you sub in for protein? How do you make a plant based meal appetizing? The answer lies in Gardein, a company that makes a variety of faux meat products. Use their products and any home chef can expand their meatless repertoire.
Gardein was started by a Canadian chef twenty-five years ago. He had a vision about using the power of meatless dishes t create a healthy version of fast food. The company strongly believes that eating plant or soy based meals will help the planet and cut down on the global need for killing and eating animals.It is a great company. I discovered them , looking for some kind of change from other brands of veggie burgers and chicken nuggets. What I like is their variety. They have soy fish and crab cakes which the other types don;t have. For a fish lover like myself, this is a huge deal. I can have a Friday night fish and chips dinner, without hurting any sea life.Theirs tastes exactly like cod, especially with the crunchy beer batter coating.Another plus is that Gardein has a variety of beef flavored soy. It's not just burgers and crumbles. They have steak tips which can be used for all sorts of recipes.The company also has hot pockets and has just introduced skillet meals which is kind of like Hamburger Helper with the addition of "meat". I 'm hoping they expand their breakfast foods line. Right now they only have a hot pocket , filled with scrambled "eggs and sausage", red peppers and spinach. and a sausage patty that can be used in sandwiches or as a side to eggs.Hopefully faux Canadian bacon and bacon are on their radar.
Still Gardein is my go to main ingredient. I love their variety and t enables me to create all sorts of dishes.An easy and tasty recipe is sauteing the beef tips with minced garlic in olive oil. I could end it there and serve it with mixed veggies however I add a tablespoon of soy sauce and steamed pea pods . It's ladled over flavored rice (namely white rice cooked in vegetable broth). It's delicious and filling, and definitely more tastier than using the real thing. Gardein's ultimate beefless burger tastes so much like the real thing, that any carnivore would give up beef patties for this. It has the same juicy mouth feel and mineral flavor.. Another favorite is the Mandarin Crispy Chik'n. I served it with edamame for a PF Chang's vibe.Again it was so flavorful and the feel was very much like the real thing.I would love to try the Chipotle Lime fingers, a perfect Saturday dinner served with french fries and home made cole slaw. The only hiccup is their crab cakes.They're a little too fishy along with being a bit too peppery.Since they're meant to be hors d'ouevres, they should be served with some kind of sauce. I just had them plain, I should have made some kind of cocktail sauce to compliment them to balance out the over crablike taste.
Gardein's products are a must have for any vegetarian or vegan kitchen. They can be used in a variety of dishes, being the perfect subs for the real thing. Try any of their faux meats or fish for a tasty, healthy meal..
Gardein was started by a Canadian chef twenty-five years ago. He had a vision about using the power of meatless dishes t create a healthy version of fast food. The company strongly believes that eating plant or soy based meals will help the planet and cut down on the global need for killing and eating animals.It is a great company. I discovered them , looking for some kind of change from other brands of veggie burgers and chicken nuggets. What I like is their variety. They have soy fish and crab cakes which the other types don;t have. For a fish lover like myself, this is a huge deal. I can have a Friday night fish and chips dinner, without hurting any sea life.Theirs tastes exactly like cod, especially with the crunchy beer batter coating.Another plus is that Gardein has a variety of beef flavored soy. It's not just burgers and crumbles. They have steak tips which can be used for all sorts of recipes.The company also has hot pockets and has just introduced skillet meals which is kind of like Hamburger Helper with the addition of "meat". I 'm hoping they expand their breakfast foods line. Right now they only have a hot pocket , filled with scrambled "eggs and sausage", red peppers and spinach. and a sausage patty that can be used in sandwiches or as a side to eggs.Hopefully faux Canadian bacon and bacon are on their radar.
Still Gardein is my go to main ingredient. I love their variety and t enables me to create all sorts of dishes.An easy and tasty recipe is sauteing the beef tips with minced garlic in olive oil. I could end it there and serve it with mixed veggies however I add a tablespoon of soy sauce and steamed pea pods . It's ladled over flavored rice (namely white rice cooked in vegetable broth). It's delicious and filling, and definitely more tastier than using the real thing. Gardein's ultimate beefless burger tastes so much like the real thing, that any carnivore would give up beef patties for this. It has the same juicy mouth feel and mineral flavor.. Another favorite is the Mandarin Crispy Chik'n. I served it with edamame for a PF Chang's vibe.Again it was so flavorful and the feel was very much like the real thing.I would love to try the Chipotle Lime fingers, a perfect Saturday dinner served with french fries and home made cole slaw. The only hiccup is their crab cakes.They're a little too fishy along with being a bit too peppery.Since they're meant to be hors d'ouevres, they should be served with some kind of sauce. I just had them plain, I should have made some kind of cocktail sauce to compliment them to balance out the over crablike taste.
Gardein's products are a must have for any vegetarian or vegan kitchen. They can be used in a variety of dishes, being the perfect subs for the real thing. Try any of their faux meats or fish for a tasty, healthy meal..
Saturday, April 28, 2018
The Best Of Barney's Bites
With shopping comes an appetite. Luckily there are stores like Manhattan's famed Barney's that have a restaurant that satisfies hungry shoppers. Now there's a new cookbook, full of great recipes and stories by its' chef. Mark Strausman. Now affectionados of the eatery can recreate their favorite dishes and relive the Barney's experience.
The Fred's At Barney's Cookbook (Grand Central, Life and Style Publishing 2018) is a compilation of all three restaurants located in New York City and Beverly Hills. The store itself was started by Fred Pressman,hence the restaurant's name. It started out as simply a men's suit store and expanded to include women, children and home goods There was a need to have a place where shoppers could sit and eat in order to keep them in the store. Enter Chef Strausman who also created the famed Campagna. His background is international , having apprenticed in Germany and working in A-list restaurants both in the city and East Hampton. His recipes are easy enough for a novice chef however and there should be no qualms in making the various dishes. The book is divided into four simple sections, lunch dinner, brunch, and dessert along with an opening chapter on Chef Strausman's background and a history of Barney's. A plus are the green blocks that have all sorts of useful information, from what constitutes rare,medium and well done along with what vegetables are perfect for vegetable. stock. There are pictorial how tos on how to cut vegetables as well as folding a towel in the "Escoffier way" to act as a pot holder.He also offers sweet anecdotes about each dish along with tips on how to cook the dishes.
For those who love Fred''s the book starts off with their popular French fry recipe along two dipping sauces , the famed aoili and a zingy Sauce Calypso. Beginners to the kitchen will appreciate the recipes on the different kinds of stock as well as how to make clarified butter, pesto and homemade croutons. The lunch recipes are both New York classic and California trendy. There is the club salad, rife with radicchio, frise and Romaine lettuce along with roast turkey breast and oven baked bacon . Both coasts of Fred 's fans will love the avocado toast topped with Pico di Gallo and sunflower seeds. Dinner recipes include balsamic chicken, inspired by Chef' Strausman's time in Switzerland and tuna with soy and a balsamic glaze. Of course there is pasta, from spaghetti to fusilli to ravioli
and two kinds of pizza One celebrates Emilia -Romangna that has four kinds of cheeses plus aged vinegar and the beloved Pizza Margherita, with basil and mozzarella gracing a homemade crust. Home chefs will love the variety of the brunch recipes. There's scrambled eggs covered in cheese fondue along with the classic Eggs Benedict. Recipes for accompanying driniks such as the Bloody Mary are also included. Desserts vary from the simple fruit plate to the decadent tiramisu and chocolate souffle cakes with orange compote.
Fred's At Barney's Cookbooks are for those who love the eatery along with shopping at the store and for those who enjoy good food and desserts. it's a great book, filled with history and recipes
Like the store itself, it appeals to all tastes.
The Fred's At Barney's Cookbook (Grand Central, Life and Style Publishing 2018) is a compilation of all three restaurants located in New York City and Beverly Hills. The store itself was started by Fred Pressman,hence the restaurant's name. It started out as simply a men's suit store and expanded to include women, children and home goods There was a need to have a place where shoppers could sit and eat in order to keep them in the store. Enter Chef Strausman who also created the famed Campagna. His background is international , having apprenticed in Germany and working in A-list restaurants both in the city and East Hampton. His recipes are easy enough for a novice chef however and there should be no qualms in making the various dishes. The book is divided into four simple sections, lunch dinner, brunch, and dessert along with an opening chapter on Chef Strausman's background and a history of Barney's. A plus are the green blocks that have all sorts of useful information, from what constitutes rare,medium and well done along with what vegetables are perfect for vegetable. stock. There are pictorial how tos on how to cut vegetables as well as folding a towel in the "Escoffier way" to act as a pot holder.He also offers sweet anecdotes about each dish along with tips on how to cook the dishes.
For those who love Fred''s the book starts off with their popular French fry recipe along two dipping sauces , the famed aoili and a zingy Sauce Calypso. Beginners to the kitchen will appreciate the recipes on the different kinds of stock as well as how to make clarified butter, pesto and homemade croutons. The lunch recipes are both New York classic and California trendy. There is the club salad, rife with radicchio, frise and Romaine lettuce along with roast turkey breast and oven baked bacon . Both coasts of Fred 's fans will love the avocado toast topped with Pico di Gallo and sunflower seeds. Dinner recipes include balsamic chicken, inspired by Chef' Strausman's time in Switzerland and tuna with soy and a balsamic glaze. Of course there is pasta, from spaghetti to fusilli to ravioli
and two kinds of pizza One celebrates Emilia -Romangna that has four kinds of cheeses plus aged vinegar and the beloved Pizza Margherita, with basil and mozzarella gracing a homemade crust. Home chefs will love the variety of the brunch recipes. There's scrambled eggs covered in cheese fondue along with the classic Eggs Benedict. Recipes for accompanying driniks such as the Bloody Mary are also included. Desserts vary from the simple fruit plate to the decadent tiramisu and chocolate souffle cakes with orange compote.
Fred's At Barney's Cookbooks are for those who love the eatery along with shopping at the store and for those who enjoy good food and desserts. it's a great book, filled with history and recipes
Subscribe to:
Posts (Atom)
Posts
