Say "swamp" and either alligators or bogs come to mind. Yet honey is also a "swamp thing" and bee keepers are wading through not only marshy land but bad weather conditions to harvest it. Why do they do it?It's a lucrative market for it and aficionados crave it.
Kim Severson,a regular contributor to the New York Times Food section, traveled down to the Georgia and Florida Panhandle swamps for this fascinating article. These dark and murky places yield up a sunny golden honey that is growing in popularity. it comes from bees harvesting the tupelo gum tree that usually grows profusely along the Chipola and Apalachicola Rivers. The tree's blooms are these little pom-poms of frail, fragile flowers. because of this, Tupelo honey is one of the most expensive honeys out there. The cheapest is eleven dollars a bottle while the most is an eye opening twenty-six. Connoisseurs compare the flavor to first cinnamon and anise with finishing notes of jasmine and something citrusy such as tangerine rind. Eating one spoonful is impossible. Tupelo lovers usually have two or three of the light buttery gold syrup. What can be made with it? Namely biscuits (and it would be interesting to mix it into butter.) You can try it as a glaze for salmon or as an ingredient for dip for shrimp.It could work as part of a salad dressing , thanks to the sweet and tangerine taste.
Tupelo honey has always been considered the champagne of the honey. There are several reasons for this. One is there's only a small window of harvesting, namely three weeks. It just ended. It had been a bad one thanks to the trees being damaged back in October by Hurricane Michael, the first hurricane five to hit the US. wooden bee boxes were smashed to smithereens or blown away. Trees were bent , leaves were blown away. Blooms started five months early if they started at all. The land
where they grow is going to get scarce thanks to developers looking into housing. Then there is the battle between Florida and Georgia over water use. When all these factors kick in, the champagne of honeys will likely be the price of Dom Perignon. The Savannah Bee Company sells the stuff for 100 dollars a bottle, namely at Bergdorf Goodman and Neiman Marcus.Some of the companies, like Lanier run by the third generation cultivate the honey and sell it direct. Others sell it to Brandon Tai who pitches in to help make it. He also produces sourwood honey which has a flavor that hints of gingerbread and caramel. Some of the bees move around, thanks to beekeeper, Frederick Merriam Jr, move them to Maine to pollinate his blueberry crop after the Tupelo harvest season.Still, it will never be as reasonably priced as California based honeys.
Tupelo honey is a gourmet's treat. The harvest has been through a lot but if there are tupelo trees there will always be the treat.The expensive price tag is worth it,
Thursday, May 30, 2019
Wednesday, May 29, 2019
The Perfect Barbecued Brisket
Brisket can be delicious yet daunting. Many home chefs skip over it , preferring easier cuts to roast. Yet brisket is wonderful barbecued. It's an easy and flavorful cook.
Steven Raichlen, the king of smoking and barbecue wrote an informative article in this week's New York Times Food section. Chef Raichlen, star of the popular PBS show, Project Fire, knows a thing or two about grilling and barbecue. He offers excellent advice along with getting advice from barbecue chefs, well known for their dishes and recipes. A good barbecued brisket starts with a good brisket. Don't be intimidated by its' size. The cut weighs anywhere from twelve to eighteen pounds and is known as a packer - so called because it's shipped from the packing house. It is probably the biggest cut of meat a home chef can cook.Its' anatomy can be pretty challenging as well.It's two slightly askew muscles connected with by a seam of fat. One muscle is fatty: the other lean. Both are loaded with collagen rich connective tissue that gives the meat its' structure.It requires low temperature cooking for most of the day for the proper tenderness. Barbecuing it is just the same, but less intimidating.
When you're cooking brisket, Chef Raichlen suggests keeping in mind, not only the meat, but other components as well.it's more of a smoking than actual cooking over the grill. The meat should be prepped with just salt and pepper. This will form the crust or bark and it should be an equal peppery heat and brininess. Some professional chefs use such strange combinations of dill pickle juice and mustard. The next factor is the smoker. Many swear by an electric one but a charcoal one can do the same job for a lot less money. As for the smoke, a fruitwood like cherry will impart a sweet, smoky flavor. There should be lump charcoal mixed in for more heat. Temperature should be 125 F to start with and the cook should end with 325 F. The meat goes through a kind of doldrums cooking period where the internal temperature stalls at 150 F. This is just the liquid evaporating from the brisket. The meat's inside temp will rise to 325 F . There is the wrap phase when the meat hits 125 F where it is either wrapped in butcher paper or aluminum foil. This seals in the brisket's juices while allowing the excess steam to escape. How can you tell when it's done? Some jiggle it .Some just poke a finger in it. If it sinks into the fat, it's good. Yet don't eat it right away. Wrap it in more butcher paper and stick in a cooler for two hours. Cut it into slices after you trim away the fat.
It's barbecue season. It's a good time to barbecue a brisket and enjoy it. This robust cut is well worth the elaborate cooking method.
Steven Raichlen, the king of smoking and barbecue wrote an informative article in this week's New York Times Food section. Chef Raichlen, star of the popular PBS show, Project Fire, knows a thing or two about grilling and barbecue. He offers excellent advice along with getting advice from barbecue chefs, well known for their dishes and recipes. A good barbecued brisket starts with a good brisket. Don't be intimidated by its' size. The cut weighs anywhere from twelve to eighteen pounds and is known as a packer - so called because it's shipped from the packing house. It is probably the biggest cut of meat a home chef can cook.Its' anatomy can be pretty challenging as well.It's two slightly askew muscles connected with by a seam of fat. One muscle is fatty: the other lean. Both are loaded with collagen rich connective tissue that gives the meat its' structure.It requires low temperature cooking for most of the day for the proper tenderness. Barbecuing it is just the same, but less intimidating.
When you're cooking brisket, Chef Raichlen suggests keeping in mind, not only the meat, but other components as well.it's more of a smoking than actual cooking over the grill. The meat should be prepped with just salt and pepper. This will form the crust or bark and it should be an equal peppery heat and brininess. Some professional chefs use such strange combinations of dill pickle juice and mustard. The next factor is the smoker. Many swear by an electric one but a charcoal one can do the same job for a lot less money. As for the smoke, a fruitwood like cherry will impart a sweet, smoky flavor. There should be lump charcoal mixed in for more heat. Temperature should be 125 F to start with and the cook should end with 325 F. The meat goes through a kind of doldrums cooking period where the internal temperature stalls at 150 F. This is just the liquid evaporating from the brisket. The meat's inside temp will rise to 325 F . There is the wrap phase when the meat hits 125 F where it is either wrapped in butcher paper or aluminum foil. This seals in the brisket's juices while allowing the excess steam to escape. How can you tell when it's done? Some jiggle it .Some just poke a finger in it. If it sinks into the fat, it's good. Yet don't eat it right away. Wrap it in more butcher paper and stick in a cooler for two hours. Cut it into slices after you trim away the fat.
It's barbecue season. It's a good time to barbecue a brisket and enjoy it. This robust cut is well worth the elaborate cooking method.
Tuesday, May 28, 2019
Barbecue Leftovers Now What
All those Memorial Day barbecues lead to one thing - leftovers. if you're lucky the guests ate everything or brought home containers of salads and sides. They even may have taken home dessert for a late night snack. Yet what happens when none of that happens? What do you do with the barbecue leftovers?
Luckily extra burgers and dogs can be stored in the freezer or fridge and turned into a quick lunch or dinner. To jazz them up a bit, add bacon and cheddar to the hamburgers for a flavorful meal. As for the hot dogs.think chili or even salsa. Cheese dogs are a nice change up from plain ones and the kids won't complain about another hot dog meal.Split the dogs, add shredded cheddar and wrap with bacon for a totally decadent meal. You could also slice them and add them into a veggie or potato soup. Leftover steak? If it's cooked then slice and cut into bite size bits for salad. Add in ripe red Roma tomatoes and onions dressed in a simple red wine vinaigrette. Barbecued chicken is good cold and can be repurposed as a no cook dinner with any left over salads and sides. The next question is what to do with the sides? Surprisingly potato salad can be roasted to produce crispy already seasoned chunks, Just rinse off any extra mayo - they'll need some for roasting and then pop them into a cast iron pan and roast at 425 degrees Farenheit. If you have any leftover veggies then , think tempura. Green beans and tomatoes dipped in batter and air fried is a nice snack for movie night.
Sometimes there's extra dessert. Hard to believe but true.Barbecues always have fruit as the last course. Sometimes you overbuy , or guests bring fruit platters. If you have a lot of watermelon in the fridge , then think healthy slushie. It's a simple mix of crushing ice cubes in a blender, then adding watermelon cubes and just a drop of honey. It's a refreshing repurposing and perfect on a hot day. You can do the same with any leftover cantaloupe too. Add a tablespoon or two of almond milk to make it creamy. Add a shot of vodka or gin for some zing.If there are any grapes left over, freeze them. They're great as frozen bonbons and a nice icy hit when the temps rise. Sometimes you buy a lot as I did with the coconut milk based ice creams.I went out and bought waffle bowls along with Smucker's hot fudge sauce for sundaes. Add the coconut milk Reddi-Whip and all those scoops make for a fun treat.As for those famed chocolate wafers , they're just good on their own as a nice lunchtime dessert or afternoon snack. Of course they can be crushed and used as a sundae or cone topping.
Don't freak out at those Memorial Day leftovers. They can be recooked and repurposed into tasty new dishes and treats. They'll even be better a second time around.
Luckily extra burgers and dogs can be stored in the freezer or fridge and turned into a quick lunch or dinner. To jazz them up a bit, add bacon and cheddar to the hamburgers for a flavorful meal. As for the hot dogs.think chili or even salsa. Cheese dogs are a nice change up from plain ones and the kids won't complain about another hot dog meal.Split the dogs, add shredded cheddar and wrap with bacon for a totally decadent meal. You could also slice them and add them into a veggie or potato soup. Leftover steak? If it's cooked then slice and cut into bite size bits for salad. Add in ripe red Roma tomatoes and onions dressed in a simple red wine vinaigrette. Barbecued chicken is good cold and can be repurposed as a no cook dinner with any left over salads and sides. The next question is what to do with the sides? Surprisingly potato salad can be roasted to produce crispy already seasoned chunks, Just rinse off any extra mayo - they'll need some for roasting and then pop them into a cast iron pan and roast at 425 degrees Farenheit. If you have any leftover veggies then , think tempura. Green beans and tomatoes dipped in batter and air fried is a nice snack for movie night.
Sometimes there's extra dessert. Hard to believe but true.Barbecues always have fruit as the last course. Sometimes you overbuy , or guests bring fruit platters. If you have a lot of watermelon in the fridge , then think healthy slushie. It's a simple mix of crushing ice cubes in a blender, then adding watermelon cubes and just a drop of honey. It's a refreshing repurposing and perfect on a hot day. You can do the same with any leftover cantaloupe too. Add a tablespoon or two of almond milk to make it creamy. Add a shot of vodka or gin for some zing.If there are any grapes left over, freeze them. They're great as frozen bonbons and a nice icy hit when the temps rise. Sometimes you buy a lot as I did with the coconut milk based ice creams.I went out and bought waffle bowls along with Smucker's hot fudge sauce for sundaes. Add the coconut milk Reddi-Whip and all those scoops make for a fun treat.As for those famed chocolate wafers , they're just good on their own as a nice lunchtime dessert or afternoon snack. Of course they can be crushed and used as a sundae or cone topping.
Don't freak out at those Memorial Day leftovers. They can be recooked and repurposed into tasty new dishes and treats. They'll even be better a second time around.
Monday, May 27, 2019
A Memorial Day Treat
It's Memorial Day and there were tons of barbecues throughout the US today.Hopefully they all ended with a homemade ice cream cake.
This was mine strawberry and vanilla coconut milk ice cream with
chocolate wafer layers.
This was before. As usual I accidentally refrigerated the hard shell .
This was mine strawberry and vanilla coconut milk ice cream with
chocolate wafer layers.
Despite the no hard shell it was a big hit with very little left over.
It's a nice treat.
Good food and goodies aside, think about inviting veterans , old and young to your next cookout. We always should remember our slain warriors but it's also the living we need to exalt as well. Invite them to your next cookout. Make them their favorite foods and celebrate their bravery and courage.
Saturday, May 25, 2019
My Ice Cream Loaf Cake
My first barbecue in a long time is tomorrow and I want to make everything special. I would like to have the Gardein burgers cooked over cherry wood chips, I am making an Asian vibe coleslaw with soy sauce and fresh ginger. Then there's dessert. A homemade ice cream loaf seems like an easy
thing. I bought the silicone loaf plan and the soy ice cream below
It's not. It was ten inches long and five inches wide (with a three inch height). This is Elbee's bread loaf pan that I bought on Amazon . I could use it for bread in the future but for the summer, I will definitely be using it for ice cream loafs.
They were crumbled into coarse crumbs, using my ever faithful food processor.
Then to create a kind of batter, I used two tablespoons of melted (in the microwave) I Can't Believe It's Not Butter.Mix well with a spoon.
This is now ready for the freezer where it will spend the night. It will be unmolded and covered with Hershey's Hard shell and Reddi-Whip 's Coconut whipped cream.
In the meantime I have chocolate wafers to munch and a menu to contemplate. Now let's hope the cake turns out well. I may have another Easter lamb success on my hands.😄
thing. I bought the silicone loaf plan and the soy ice cream below
As you can see I overdid it. Again.I bought two containers each of strawberry , chocolate and vanilla. In my mind I thought the loaf pan was big.
These are those famed dark chocolate wafers that are crumbled for the cake layers. I only really needed just one box (but the other is good for snacking)
 |
| Then start layering. |
I used the Soy Delicious strawberry and vanilla to create a Neopolitan vibe.
In the meantime I have chocolate wafers to munch and a menu to contemplate. Now let's hope the cake turns out well. I may have another Easter lamb success on my hands.😄
Friday, May 24, 2019
Chinese Street Food A Pictorial Delight
China is known for its' interesting cuisine and centuries old recipes. However it's the street food that is the highlight of any trip. Every city and town has its' specialty , perfect treats for tourists. Yet there are dozens of both savory and sweet treats. What's good and from where? There's a new carry along guide book that can help sort out the different dishes.
Frank Kasall has written an illustrated guidebook Chinese Street Food :A Field Guide For The Adventurous Diner (Blacksmith Books 2019). It is a travelogue through one of the biggest's country's many metropolitan areas. It's fair to say that each town has a street food it's known for, whether it be salty or sweet. The book is divided into cities and their specialties so it's easy to find such famed towns as Beijing and Shanghai. A map of China and a marker on the highlighted city opens each and every chapter. There are some treats that are sold throughout the country such as the New Year's jellied sweets that have all sorts of decorations on them. Yet every province is different, sometimes influenced by neighboring countries such as India and Nepal who have given the bordering area naan and outside sources such as Russian Jews who introduced vanilla ice cream to the northern , snow region early in the last century.
The pictures and accompanying descriptions are mouth watering. Unlike most countries, Chinese street food is served all day long from early morning to late at night. Travelers can enjoy a porridge of veggies and meat to start the day and end it with a chicken stew or rich soup, swimming with wheat noodles.Some can be eye openers as with Kao Can Yong or silkworm pupae, Yes, it's silkworm on a stick, popular in town of Changchun where skewered food rules supreme. They look like rolls of bacon but creamy inside like pate. They don't taste like chicken. Mr. Kasalls assures that they have a buttery, nutty taste. Too wild? Try the city's Wu Hua Rou Juan Jin Zhen Gu or skewered mushrooms and pork belly fried to a golden crisp. For those wanting a more European spin, then head to Macao, once a Portuguese outpost for daan taat a sweet egg custard tart in a crunchy shell. The dumplings we Americans crave are also listed throughout the book, There are some variations such as the ones made with soup and mutton in the Muslim areas of the country.
Chinese Street Food :A Field Guide For The Adventurous Diner is the must have book on a summer trip to China. It is the best guide for navigating through the street vendors. Anyone will feel like an export upon reading it.
Frank Kasall has written an illustrated guidebook Chinese Street Food :A Field Guide For The Adventurous Diner (Blacksmith Books 2019). It is a travelogue through one of the biggest's country's many metropolitan areas. It's fair to say that each town has a street food it's known for, whether it be salty or sweet. The book is divided into cities and their specialties so it's easy to find such famed towns as Beijing and Shanghai. A map of China and a marker on the highlighted city opens each and every chapter. There are some treats that are sold throughout the country such as the New Year's jellied sweets that have all sorts of decorations on them. Yet every province is different, sometimes influenced by neighboring countries such as India and Nepal who have given the bordering area naan and outside sources such as Russian Jews who introduced vanilla ice cream to the northern , snow region early in the last century.
The pictures and accompanying descriptions are mouth watering. Unlike most countries, Chinese street food is served all day long from early morning to late at night. Travelers can enjoy a porridge of veggies and meat to start the day and end it with a chicken stew or rich soup, swimming with wheat noodles.Some can be eye openers as with Kao Can Yong or silkworm pupae, Yes, it's silkworm on a stick, popular in town of Changchun where skewered food rules supreme. They look like rolls of bacon but creamy inside like pate. They don't taste like chicken. Mr. Kasalls assures that they have a buttery, nutty taste. Too wild? Try the city's Wu Hua Rou Juan Jin Zhen Gu or skewered mushrooms and pork belly fried to a golden crisp. For those wanting a more European spin, then head to Macao, once a Portuguese outpost for daan taat a sweet egg custard tart in a crunchy shell. The dumplings we Americans crave are also listed throughout the book, There are some variations such as the ones made with soup and mutton in the Muslim areas of the country.
Chinese Street Food :A Field Guide For The Adventurous Diner is the must have book on a summer trip to China. It is the best guide for navigating through the street vendors. Anyone will feel like an export upon reading it.
Thursday, May 23, 2019
Spring Entertaining
Right now everyone is stocking up on dogs,burgers and buns. Home chefs are planning their sides - usually something with macaroni and mayo. Dessert will probably be watermelon slices, maybe Popsicles for the kids. Yet suppose- you could amp it up - turn the Memorial Day dinner into something a bit more sophisticated - a bit more fun -and a bit unconventional. You can - and it's pretty easy to do.
Thessaly La Force, the editor for the Sunday Times T Magazine got to experience a Spring get together with Egyptian artist and chef, Laila Gohar. Chef Gohar is known for her outrageous art creations such as a thirteen foot long piece mortadella hanging in Galleries Lafayette in Paris and a piece involving hanging large clusters of cherry tomatoes. Her entertaining style is a bit more laid back as she and her Spanish born husband celebrate the Egyptian holiday Sham el-Nassim which translates into "smelling the breeze' in Arabic. It goes back to the pharaohs when they welcomed in the Spring. Egyptians gather in outside places where they eat fermented fish, lettuce , beans and hard boiled eggs.This is usually celebrated the day after Coptic Easter (the same day as Greek and Russian orthodox Easter) however a Spring celebration can be held now. What I like about her entertaining style is that she juxtaposes a crusty boule next to almonds and olives. I would also have bowls of peppercino spiked olive oil too. There's nothing like a crusty slice dipped in a flavorful oil.
She serves braised rabbit and beans - the last is a new obsession of hers. The first may be too much for some - then rethink Cornish hens grilled crispy. Chef Gohar is into beans right now , using Rancho Gordo marcella bean which is similar to the creamy textured cannellini bean especially when it's soaked and then slowly cooked..You can go off menu by using chickpeas, which means there will be aquafaba for meringues - a dessert she loves. These don't have to be cooked. Add some chopped parsley and sliced grape tomatoes or just serve the chickpeas in a flavored oil, maybe olive oil spiked with lemon juice. She recommends salad and seafood too. You can combine the two and have a chilled and grilled shrimp on a bed of Romaine lettuce. Put all food out as guests arrive. They can be served at room temperature. Doing this will free you up to greet guests and chat with them. As for dessert Chef Gohar likes "old lady" flavors like meringue and marzipan. This is where the aquafaba comes in. Make meringues with it, whether vanilla, chocolate or coffee. I would serve them with cut , fresh fruit. It's a nice light end. What to drink the entire night long/ Champagne. It's a celebration so celebrate.
Go celebrate this Memorial Day weekend. Change up the barbecue menu with a more festive and fun menu. The guests will love it and you will too.
Thessaly La Force, the editor for the Sunday Times T Magazine got to experience a Spring get together with Egyptian artist and chef, Laila Gohar. Chef Gohar is known for her outrageous art creations such as a thirteen foot long piece mortadella hanging in Galleries Lafayette in Paris and a piece involving hanging large clusters of cherry tomatoes. Her entertaining style is a bit more laid back as she and her Spanish born husband celebrate the Egyptian holiday Sham el-Nassim which translates into "smelling the breeze' in Arabic. It goes back to the pharaohs when they welcomed in the Spring. Egyptians gather in outside places where they eat fermented fish, lettuce , beans and hard boiled eggs.This is usually celebrated the day after Coptic Easter (the same day as Greek and Russian orthodox Easter) however a Spring celebration can be held now. What I like about her entertaining style is that she juxtaposes a crusty boule next to almonds and olives. I would also have bowls of peppercino spiked olive oil too. There's nothing like a crusty slice dipped in a flavorful oil.
She serves braised rabbit and beans - the last is a new obsession of hers. The first may be too much for some - then rethink Cornish hens grilled crispy. Chef Gohar is into beans right now , using Rancho Gordo marcella bean which is similar to the creamy textured cannellini bean especially when it's soaked and then slowly cooked..You can go off menu by using chickpeas, which means there will be aquafaba for meringues - a dessert she loves. These don't have to be cooked. Add some chopped parsley and sliced grape tomatoes or just serve the chickpeas in a flavored oil, maybe olive oil spiked with lemon juice. She recommends salad and seafood too. You can combine the two and have a chilled and grilled shrimp on a bed of Romaine lettuce. Put all food out as guests arrive. They can be served at room temperature. Doing this will free you up to greet guests and chat with them. As for dessert Chef Gohar likes "old lady" flavors like meringue and marzipan. This is where the aquafaba comes in. Make meringues with it, whether vanilla, chocolate or coffee. I would serve them with cut , fresh fruit. It's a nice light end. What to drink the entire night long/ Champagne. It's a celebration so celebrate.
Go celebrate this Memorial Day weekend. Change up the barbecue menu with a more festive and fun menu. The guests will love it and you will too.
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