Food and politics bring like minded people together. Nothing is more like that than voter house parties that are popping up all over Iowa.Hot dishes and candidates are becoming part of their diets these days.
Regular contributor Kim Severson wrote about this interesting tradition in yesterday's New York Times Food section.It works in one candidate's favor . Amy Klobuchar is well familiar with a variation of this, the Minnesota church gathering and a dish specific to the state - the hot dish. This is a mix of protein, starch and vegetables held together with a creamy sauce baked until it bubbles. It helped conserve meat a century ago during World War One and helped feed families during the Depression. Nowadays it's topped with Tater Tots and/or mixed with rice. Hot dishes offer working parents an inexpensive way to get an easily made dinner on the table after a long work day. Ms. Klobuchar 's Taconite Tater Tot Hot Dish, named for a rock mined in the Iron Range, located in northeastern Minnesota. Hers is a mix of chicken and ground beef with onion, typical ingredients yet she zings it up with the addition of cheddar jack cheese. Some found it too spicy, others liked it.
It's not the first time hot dish made political news. Disgraced pol, Al Franken created a hot dish competition as a way of uniting the state's congressional delegation. Not surprisingly Senator Klobuchar won. In 2017 an unusual dish won, thanks to Representative Democrat Colin Peterson. His dish , A Right To Bear Arms had bear (!) meat in it!!!!Representative Betty McCollom, also a Democrat created the Asian inspired Hot Dish A-Hmong Friends that had cabbage and ground beef topped with fried egg roll wrappers. She paid homage to the large Hmong population from China, Laos and Vietnam who made up her district. Controversial Ilhan Omar made a hot dish full of chickpeas , chutney and , of course, Tater Tots. It's called Moga-Hot-Dishu and was inspired by a Minnesota blogger's samosa chaatdish. For something closer to the Midwestern heart there was Republican Jim Haggedorn, Ms Klobuchar's close competition, who created Make'n Bacon Great Again. His hot fish had two pounds of bacon and a pound of sausage mixed with eggs and cheddar. Hot dish can be made fancy as "What's Eating America" host and Senator Klobuchar friend Andrew Zimmer can attest. He has created fancy versions with turkey legs and veloute. He does go back to a more humble recipes of green beans, turkey, beef and Tater Tots.
The Minnesota Hot Dish not only unites families but also Iowa voters too. This hearty dish can help soothe tensions and create long time allies. It's also a good dish to serve on a winter's night too.
Thursday, January 30, 2020
Wednesday, January 29, 2020
A Pop Of Tradition
Everyone is always proud of their heritage, including their culinary one. What better way to celebrate and enlighten the community than with a restaurant highlighting different recipes and ingredients. It's happening - but with pop up eateries in dining rooms, formal and not so formal across the New York City area.It's a way of getting the flavor out there but without the high operating costs.
Regular contributor Amelia Nierenberg wrote about this growing trend in today's New York Times Food section.Home chefs literally - from all backgrounds are discovering their culinary roots and sharing them for a price. It's a fun way to connect with other of the same background along with introducing others to new dishes and tastes. These are happening in not just dining rooms but also in dorm rooms and even barns. It's not a new phenomena. They have roots in 20th Century supper clubs, the food trucks where where laborers bought their lunches and homes where civil rights leaders were fed. The Great Recession of 2008 closed many restaurants, leaving their chefs turning to pop ups to remain solvent.This new breed is charging for them, however the pop ups are not money makers. Most advertise on Instagram and and sell tickets on line. The food offered reflect different heritages. There is Trinidadian and Cambodian, Columbian and African-American cuisines. There is also pop up restaurants featuring the foods of Congo and Venezuela.
Some chefs such as Leigh-Ann Martin went to Trinidad, not just to escape the New York winters but also reconnect with her Trinidadian culinary history. She also visited other islands such as Grenada and Barbados, bringing their recipes to her Union City, New Jersey apartment.From there she created Table For Four, an $85 dining experience.One dinner was beach side themed, with fruit sellers and even soccer games. On a closer to home theme, Omar Tate creates an American meal with six courses with a nod to Philadelphia where he was raised and North Carolina. There was one dish, chicken croquettes with rose hip jelly which is what black caterers and chefs served to their white clients. For a more exotic fare there is Stephanie Bonnin's Le Tropi in Brooklyn. A trained chef, she recently drew on flavors from Colombian's Pacific Coast. There was shrimp with encocado, a coconut sauce. Cambodian food is made at the pop up Kreung run by mother and daughter Kim Eng Mann and Chincayriya Un in Rhode Island and the Catskills. Linda A. Sebisaho brings her native Congolese cooking in Linda A.Cooks where there are such dishes as chikwangue, a fermented cassava paste along with sakasaka,a stew made from the cassava leaves that also has catfish and grilled goat. For those who love Venezuelan cuisine, then book a small table at Mercedes Golip's pop up where you can get ham stuffed bread and tamales.
Pop up restaurants are a great way of introducing your heritage to the community. It brings chefs closer to their past and sets their futures. They also bring good and different cuisines to food lovers all over.
Regular contributor Amelia Nierenberg wrote about this growing trend in today's New York Times Food section.Home chefs literally - from all backgrounds are discovering their culinary roots and sharing them for a price. It's a fun way to connect with other of the same background along with introducing others to new dishes and tastes. These are happening in not just dining rooms but also in dorm rooms and even barns. It's not a new phenomena. They have roots in 20th Century supper clubs, the food trucks where where laborers bought their lunches and homes where civil rights leaders were fed. The Great Recession of 2008 closed many restaurants, leaving their chefs turning to pop ups to remain solvent.This new breed is charging for them, however the pop ups are not money makers. Most advertise on Instagram and and sell tickets on line. The food offered reflect different heritages. There is Trinidadian and Cambodian, Columbian and African-American cuisines. There is also pop up restaurants featuring the foods of Congo and Venezuela.
Some chefs such as Leigh-Ann Martin went to Trinidad, not just to escape the New York winters but also reconnect with her Trinidadian culinary history. She also visited other islands such as Grenada and Barbados, bringing their recipes to her Union City, New Jersey apartment.From there she created Table For Four, an $85 dining experience.One dinner was beach side themed, with fruit sellers and even soccer games. On a closer to home theme, Omar Tate creates an American meal with six courses with a nod to Philadelphia where he was raised and North Carolina. There was one dish, chicken croquettes with rose hip jelly which is what black caterers and chefs served to their white clients. For a more exotic fare there is Stephanie Bonnin's Le Tropi in Brooklyn. A trained chef, she recently drew on flavors from Colombian's Pacific Coast. There was shrimp with encocado, a coconut sauce. Cambodian food is made at the pop up Kreung run by mother and daughter Kim Eng Mann and Chincayriya Un in Rhode Island and the Catskills. Linda A. Sebisaho brings her native Congolese cooking in Linda A.Cooks where there are such dishes as chikwangue, a fermented cassava paste along with sakasaka,a stew made from the cassava leaves that also has catfish and grilled goat. For those who love Venezuelan cuisine, then book a small table at Mercedes Golip's pop up where you can get ham stuffed bread and tamales.
Pop up restaurants are a great way of introducing your heritage to the community. It brings chefs closer to their past and sets their futures. They also bring good and different cuisines to food lovers all over.
Tuesday, January 28, 2020
A Pescatarian Life
People are eschewing red meat in large quantities, preferring healthier and more sustainable eating habits.The problem is that they still crave the occasional burger or filet. There can be an alternative - an in between the carnivore and herbivore diets. It's pescatarianism - a diet heavily relying on fish.
Pescatarian diets may be the best bet for those transitioning from meat eater to plant eater. It's actually more healthful than a vegan or vegetarian diet. It has all the good green stuff like veggies but also the much needed omega-3 fatty acids that come from salmon, mackerel, herring, and fresh tuna. Adding more fish means lower risks of heart attacks, type 2 diabetes and obesity. Keep in mind that a pescatarian does have some risks.You will have to either take iron supplements or increase your intake of spinach and broccoli, veggies high in iron. Also consider eating more low sugar cereals which are also fortified with it.Another risk that may concern some is the threat of mercury. It's damaging to the central nervous system so eat no more than four helpings of oily fish a week. Stay away from swordfish and marlin because they contain the highest levels of the substance. Luckily tuna and shrimp have the lowest. As for shellfish, yes pescatarians can have all the "good" seafood like crab, shrimp and lobster. These are usually served with just lemon or cocktail sauce for dairy adverse eaters. Also another thing to keep in mind is that a fish only diet can be expensive, especially if you live a ways inland.
What dishes can pescatarians try? Grilled salmon is always delicious and there are so many different recipes out there. Try it pan fried with just salt and pepper or a squeeze of lemon. You could also add some grated ginger, sliced scallions and soy sauce. This would be a great dinner with rice and shredded cabbage salad. Salmon is also a great sheet pan ingredient. It's good roasted with asparagus and fingerling potatoes. Try it with peppers, tomatoes and eggplant in a kind of ratatouille base.Cod is another fish that's versatile and can be made a variety of different ways. Many love it battered and deep fried but you can also make it healthier with air frying. It just has to be well seasoned, namely with sea salt and freshly ground pepper. Just spray the fillets with olive oil for moistness and to get them crisp without battering.. Of course pescatarians can treat themselves to the lush seafood - the crustaceans. Lobster fra diablo is a delicious treat and perfect for a holiday meal. It's a spicy blend of the lobster meat, fennel, garlic and red pepper flakes blended with tomatoes and tomato paste. It's served over spaghetti or angel hair pasta. Another luxe dinner is shrimp scampi. This garlic rich dish is usually made with butter but there are plant based butters, especially Miyokos' (sold at Target) that you can use to cook the shrimp.
A pescatarian life can be a good one. You may be giving up one type of protein but eating another. It's a healthy and delicious transition from meat eating to a kind of vegetarianism.
Pescatarian diets may be the best bet for those transitioning from meat eater to plant eater. It's actually more healthful than a vegan or vegetarian diet. It has all the good green stuff like veggies but also the much needed omega-3 fatty acids that come from salmon, mackerel, herring, and fresh tuna. Adding more fish means lower risks of heart attacks, type 2 diabetes and obesity. Keep in mind that a pescatarian does have some risks.You will have to either take iron supplements or increase your intake of spinach and broccoli, veggies high in iron. Also consider eating more low sugar cereals which are also fortified with it.Another risk that may concern some is the threat of mercury. It's damaging to the central nervous system so eat no more than four helpings of oily fish a week. Stay away from swordfish and marlin because they contain the highest levels of the substance. Luckily tuna and shrimp have the lowest. As for shellfish, yes pescatarians can have all the "good" seafood like crab, shrimp and lobster. These are usually served with just lemon or cocktail sauce for dairy adverse eaters. Also another thing to keep in mind is that a fish only diet can be expensive, especially if you live a ways inland.
What dishes can pescatarians try? Grilled salmon is always delicious and there are so many different recipes out there. Try it pan fried with just salt and pepper or a squeeze of lemon. You could also add some grated ginger, sliced scallions and soy sauce. This would be a great dinner with rice and shredded cabbage salad. Salmon is also a great sheet pan ingredient. It's good roasted with asparagus and fingerling potatoes. Try it with peppers, tomatoes and eggplant in a kind of ratatouille base.Cod is another fish that's versatile and can be made a variety of different ways. Many love it battered and deep fried but you can also make it healthier with air frying. It just has to be well seasoned, namely with sea salt and freshly ground pepper. Just spray the fillets with olive oil for moistness and to get them crisp without battering.. Of course pescatarians can treat themselves to the lush seafood - the crustaceans. Lobster fra diablo is a delicious treat and perfect for a holiday meal. It's a spicy blend of the lobster meat, fennel, garlic and red pepper flakes blended with tomatoes and tomato paste. It's served over spaghetti or angel hair pasta. Another luxe dinner is shrimp scampi. This garlic rich dish is usually made with butter but there are plant based butters, especially Miyokos' (sold at Target) that you can use to cook the shrimp.
A pescatarian life can be a good one. You may be giving up one type of protein but eating another. It's a healthy and delicious transition from meat eating to a kind of vegetarianism.
Monday, January 27, 2020
Lobster Balls Finally
The lobster balls I had planned to make for Christmas Eve finally got cooked today.
They had been in the freezer for six weeks (they came a week before the holiday). I had to steam defrost them in the microwave for six minutes before cooking them in the air fryer.
It was adding water to them and then putting a paper towel over them to steam them.
Afterwards it was then creating a sauce to match the Priano garlic flavored risotto I bought at Aldi's
These were a quick cook of about fifteen minutes.
The lobster balls were a bit more elaborate. I flavored them in a bath of olive oil, and this trio
,garlic salt, onion powder and dried oregano.
The hard part comes next. Setting a time and temp on the air crisper. The recipes for tofu balls really didn't help. There were literally none for lobster tofu balls. I set it for 350 degrees.
Setting at 400 might have been too much. As for the time. first it was eight minutes, checking it
then another ten minutes.
This was the final product.
I thought the balls would be crispy and brown. They did have a crispy exterior but a soft lobster like interior. The flavorings I added were subtle and the balls worked with the risotto. It would have been the perfect Christmas Eve, or New Year's Eve dinner. The lobster and the rice were the perfect pairing. There are a lot of leftover lobster balls (and risotto) but I'm chilling these and turning them into a tasty cold salad for tomorrow's dinner.
I may decide to make the lobster and rice for a non traditional Easter dinner. They're really an elegant duo and balance each other. I will be buying the lobster balls again from Vegan Essentials for other dishes too.
Saturday, January 25, 2020
A Summer Cake In Winter
Everyone craves summery flavors in the winter. It's no difference with desserts. There's always a craving for something light in a season full of heavy flavors and weighty ingredients. For a friend's birthday I thought I'd go mid summer in the middle of mid winter.
It starts with a light cake. I used Duncan Hines Perfectly Moist. I liked their Perfectly Moist chocolate cake so much I tried their classic white. What I didn't know that it was an angel food cake that only used egg whites.
The finished frosting spread on very thickly which is perfect for a buttercream. I plan on using this one for the frosting on my Easter lambs.
It also holds candles well too. As for the flavors, the tart lemon drop flavor works well with the airy angel food cake taste. It really was the perfect marriage of frosting and cake.
There's nothing like a taste of midsummer in midwinter. This cake is the perfect solution to those wanting a lemony light flavor to remind them of summer picnics and tea parties.Make it and be instantly transported to warm sunny days.
It starts with a light cake. I used Duncan Hines Perfectly Moist. I liked their Perfectly Moist chocolate cake so much I tried their classic white. What I didn't know that it was an angel food cake that only used egg whites.
The yolks will be used in a ham scramble tomorrow. The result is a light fluffy angel food cake.
The icing should be just as light and fluffy. I went to my favorite frosting go to site, Two Sisters Crafting. They have a wide variety of different buttercream recipes from vanilla to peanut butter. I love their peppermint one however that's better with a chocolate cake. I decided to try their lemon one, light and summery with this cake.
It is a labor intensive one though. It's made with only three ingredients
Here are two
I used Acme's Organic butter and their lemons. The recipe called for a 1/4 cup of lemon juice which is about the juice of one lemon.
Keep in mind that the seeds have to be sieved out.
Then five cups of confectioner's sugar is added. Only do one cup at a time, then mix, one cup then mix.
To add to the zinginess the sisters also add a teaspoon of lemon zest. This required using the two lemons.
The finished frosting spread on very thickly which is perfect for a buttercream. I plan on using this one for the frosting on my Easter lambs.
There's nothing like a taste of midsummer in midwinter. This cake is the perfect solution to those wanting a lemony light flavor to remind them of summer picnics and tea parties.Make it and be instantly transported to warm sunny days.
Friday, January 24, 2020
A Sustainable Garden
It may be only late January but it's time to think about vegetable gardens. You can start planning a sustainable one for the Spring. Not only will you help in locavore cooking you'll be helping the planet too.
One of the most fun things about gardening is planning it with your family. Include the kids in it and they will not only learn more about green gardening they'll also take an interest in green cooking too. How to start? Give your backyard a really good look. Where do you want this garden? In a bright sunny patch? Out of the way of foot traffic? Bordering the patio? Of course take in consideration where what you choose will survive. Then begin drawing up specs and sketches about where you want the plants. Consider building small protective fences with repurposed wood along with building a compost heap for your food scrape and grass clippings. Next decide what you want to grow. Try opting for native climate-appropriate ones. You may want to check natural areas such as woodlands along with getting advice from local garden experts. The last is also the best bet for shopping for shoots and seeds. Make sure that your chosen veggies are hardy and high yielding inside your climatic soil and elevation.
What veggies should you grow? The ones that you like however there are certain ones that work well in a sustainable garden. Tomatoes are always popular and you can save the seeds for late summer planting or for the next year. They are so versatile, going from freshly eaten with just sea salt to sauces , sandwiches and salads. Cherry tomatoes are a fun grow for little gardeners and just a fun snack. Another easy grow are shallots. They have the same flavor as their cousin - the onion - and can be used in everything from salads to stir fries. A plus is that they take up half the space that the onion would in a garden. They also require less care too. Garlic is another easy plant and can even be raised in pots around the patio. The bulbs are an easy harvest and you can harvest one bulb while letting the others mature. As we all know garlic is one of the best additions to any savory dish. Try fresh bulbs in the famed Italian sauce aglia olio or roast garlic cloves on the grill, adding them to salads or marinades. Leafy greens meaning any kind of lettuce is a plus. They can be Romaine for Caesar salads or iceberg for a tasty wedge drench in blue cheese. Another veggie is the beet. This is an easy grow and can be made into a tasty sweet salad for summer barbecues.
It may be winter but it's time to start thinking of sustainable gardens. Deciding what you want to do and want to plant will save time later on. Plot and choose now for a veggie patch that will not only benefit your family but also the Earth too.
One of the most fun things about gardening is planning it with your family. Include the kids in it and they will not only learn more about green gardening they'll also take an interest in green cooking too. How to start? Give your backyard a really good look. Where do you want this garden? In a bright sunny patch? Out of the way of foot traffic? Bordering the patio? Of course take in consideration where what you choose will survive. Then begin drawing up specs and sketches about where you want the plants. Consider building small protective fences with repurposed wood along with building a compost heap for your food scrape and grass clippings. Next decide what you want to grow. Try opting for native climate-appropriate ones. You may want to check natural areas such as woodlands along with getting advice from local garden experts. The last is also the best bet for shopping for shoots and seeds. Make sure that your chosen veggies are hardy and high yielding inside your climatic soil and elevation.
What veggies should you grow? The ones that you like however there are certain ones that work well in a sustainable garden. Tomatoes are always popular and you can save the seeds for late summer planting or for the next year. They are so versatile, going from freshly eaten with just sea salt to sauces , sandwiches and salads. Cherry tomatoes are a fun grow for little gardeners and just a fun snack. Another easy grow are shallots. They have the same flavor as their cousin - the onion - and can be used in everything from salads to stir fries. A plus is that they take up half the space that the onion would in a garden. They also require less care too. Garlic is another easy plant and can even be raised in pots around the patio. The bulbs are an easy harvest and you can harvest one bulb while letting the others mature. As we all know garlic is one of the best additions to any savory dish. Try fresh bulbs in the famed Italian sauce aglia olio or roast garlic cloves on the grill, adding them to salads or marinades. Leafy greens meaning any kind of lettuce is a plus. They can be Romaine for Caesar salads or iceberg for a tasty wedge drench in blue cheese. Another veggie is the beet. This is an easy grow and can be made into a tasty sweet salad for summer barbecues.
It may be winter but it's time to start thinking of sustainable gardens. Deciding what you want to do and want to plant will save time later on. Plot and choose now for a veggie patch that will not only benefit your family but also the Earth too.
Thursday, January 23, 2020
Fatteh A Savory Reuse Of Pits
What do you do with leftover bread? You could go sweet and turn it into a lush bread pudding with caramel sauce . Or you could go savory and turn it into a tasty baked and puffy dinner. Or for the more adventurous try a chickpea and herb fatteh. This hot and exotic dish is perfect for using up leftover pita bread.
Famed chef and bread lover Yottem Ottolenghi created this tasty recipe for yesterday's New York Times Food section. It's a popular dish throughout the Mideast but it's hard to define, according to Chef Ottolenghi. It is a layering dish using stale plain or whole wheat pita. There are vegetarian versions like his while others contain lamb. Some versions may have tahini and yogurt. One, fattet djaj, has bread, shredded chicken, whole chicken a, layer of yogurt and then topped off with a layer of pine nuts. In Gaza, a think flatbread called saj or makouk dipped in stock which is often loaded with garlic , chilies, and lemon, Freshly cooked rice and toasted nuts top it. It's then finished off with cook chicken or other meats.However ingredients just aren't limited to those. You can add eggplant or tomatoes , broad beans to different pulses like lentils and green peas.
Chef Ottolenghi's fatteh has chickpeas along with the zingy za'atar along with various greens such as chives, parsley and fresh cilantro. Flavoring also comes from garlic and toasted cumin seeds. It's a bit labor intensive with the chickpeas being soaked with baking soda in cold water overnight.Afterwards they're drained and cooked in water with more baking soda. They're then cooked for twenty minutes after which Kosher salt is added. While the chickpeas are cooking, the pita is tossed with olive oil and the za'atar and pepper.This is laid out on a parchment lined baking sheet until golden and crisp. At this point there tahini to be made which is easy and also the chili oil - another easy make. After puree 2/3 chickpeas with lemon and herbs, garlic and cumin. Sieve into a bowl. Add the remaining chickpeas and then layer everything, from the tahini to the chili oil. It can be served with extra pita and toasted pita on the side. You could add shredded rotisserie chicken to make it heartier.
Fatteh is a great way of using up any leftover pita. It's also a tasty way of cooking chickpeas with za'atar and tahini, Try it for a different spin on bread pudding.
Famed chef and bread lover Yottem Ottolenghi created this tasty recipe for yesterday's New York Times Food section. It's a popular dish throughout the Mideast but it's hard to define, according to Chef Ottolenghi. It is a layering dish using stale plain or whole wheat pita. There are vegetarian versions like his while others contain lamb. Some versions may have tahini and yogurt. One, fattet djaj, has bread, shredded chicken, whole chicken a, layer of yogurt and then topped off with a layer of pine nuts. In Gaza, a think flatbread called saj or makouk dipped in stock which is often loaded with garlic , chilies, and lemon, Freshly cooked rice and toasted nuts top it. It's then finished off with cook chicken or other meats.However ingredients just aren't limited to those. You can add eggplant or tomatoes , broad beans to different pulses like lentils and green peas.
Chef Ottolenghi's fatteh has chickpeas along with the zingy za'atar along with various greens such as chives, parsley and fresh cilantro. Flavoring also comes from garlic and toasted cumin seeds. It's a bit labor intensive with the chickpeas being soaked with baking soda in cold water overnight.Afterwards they're drained and cooked in water with more baking soda. They're then cooked for twenty minutes after which Kosher salt is added. While the chickpeas are cooking, the pita is tossed with olive oil and the za'atar and pepper.This is laid out on a parchment lined baking sheet until golden and crisp. At this point there tahini to be made which is easy and also the chili oil - another easy make. After puree 2/3 chickpeas with lemon and herbs, garlic and cumin. Sieve into a bowl. Add the remaining chickpeas and then layer everything, from the tahini to the chili oil. It can be served with extra pita and toasted pita on the side. You could add shredded rotisserie chicken to make it heartier.
Fatteh is a great way of using up any leftover pita. It's also a tasty way of cooking chickpeas with za'atar and tahini, Try it for a different spin on bread pudding.
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