Who hasn't relied on their Mom's lasagna or their Gran's advice for cutting vegetables? Family recipes are to be cherished, much like that of photographs and hand made items. The most important thing to do is cherish what you've been given - and that includes any dishes that have been passed down to you.
For a fun fall activity , collect all your recipes and make them with your kids. There's bound to be a dish from your childhood that you'd like to share with the next generation. Also it's a good time to organize your recipes as well (check Borders or Barnes and Nobles for recipe scrapbooks). Consider making these for the holidays. After all what person wouldn't want to have their family's special pie recipe to finish a Thanksgiving meal or those snickerdoodles wrapped up as a Christmas gift? Even get together with your siblings or cousins to recreate the meals you had when you were growing up.
Cherish all that's been passed down to you. This includes the recipes,aromas and tastes that shaped you as the foodie you are today.
Tuesday, September 2, 2008
Monday, September 1, 2008
Happy Labor Day , Everyone!!!
Enjoy this holiday with a big blow out for summer 2008!!! Barbecue those last dogs , enjoy a beach or lake picnic. Just relax!
Fall is going to be busy , especially here at Foodie Pantry. There may be write ins, contests (finally -yay!!!) and all sorts of fun food puzzles and facts.
Liz
PS remember that Labor Day's is a day dedicated to workers. Remember the wait staff, cooks, chefs, and even grocery store clerks and managers who make your eating experiences memorable.
Also for all my F P fans in the LA/MS region - hold tight. You've got that admirable Southern spine of steel that I envy. Don't let that miserable rain cloud Gustav overpower you.
Fall is going to be busy , especially here at Foodie Pantry. There may be write ins, contests (finally -yay!!!) and all sorts of fun food puzzles and facts.
Liz
PS remember that Labor Day's is a day dedicated to workers. Remember the wait staff, cooks, chefs, and even grocery store clerks and managers who make your eating experiences memorable.
Also for all my F P fans in the LA/MS region - hold tight. You've got that admirable Southern spine of steel that I envy. Don't let that miserable rain cloud Gustav overpower you.
Saturday, August 30, 2008
Time For Alaska - Baked Or Otherwise
All eyes are turned towards Alaska where Sarah Heath Palin hails from. McCain's running mate (and let's face it - an odd choice if there ever was one) hails from this state, rich in natural resources. As much as we know about Hawaiian cuisine we know very little about Alaskan.
What do Alaskans eat exactly? Insert Baked Alaska joke here.
Seriously, Alaskans are a tough rugged people. descended from the indigenous tribes, hardy settlers and adventurous prospectors. They had to rely on what was around them as opposed to shipments from the Lower Forty-Eight. Alaskan cuisine is rich in seafood, primarily salmon and trout. Halibut also figures largely in it as do the famous Alaska King Snow Crabs. The seafood is from local waters and is used in a variety of ways , mostly in steaks and fillets.
Meat is also an important part of the diet. Caribou and moose recipes abound with the meat being used in much the same way as beef.It can be made into strews, burgers , meat loafs and even meat loaf. You can also find reindeer which also can be used in cooking.
Here's another dish I just found while researching this cuisine -Akuqat or Eskimo ice cream. It's not what you think It's whipped and sweetened reindeer fat mixed in with berries and seal oil. This is found primarily in western Alaska. If anyone out here has ever tried it, please write in. I 'm curious as how this might taste along with the texture.
Alaskan cuisine reflects the hardiness and the resourcefulness of its' people. It abounds in locals meats and seafood, taking where it can to provide food.
PS Baked Alaska is not from this great state. It originated at the famed Delmonico's in New York City during the 1860's The dish came about in the early 1800's and went under the name omelette norvegienne.
What do Alaskans eat exactly? Insert Baked Alaska joke here.
Seriously, Alaskans are a tough rugged people. descended from the indigenous tribes, hardy settlers and adventurous prospectors. They had to rely on what was around them as opposed to shipments from the Lower Forty-Eight. Alaskan cuisine is rich in seafood, primarily salmon and trout. Halibut also figures largely in it as do the famous Alaska King Snow Crabs. The seafood is from local waters and is used in a variety of ways , mostly in steaks and fillets.
Meat is also an important part of the diet. Caribou and moose recipes abound with the meat being used in much the same way as beef.It can be made into strews, burgers , meat loafs and even meat loaf. You can also find reindeer which also can be used in cooking.
Here's another dish I just found while researching this cuisine -Akuqat or Eskimo ice cream. It's not what you think It's whipped and sweetened reindeer fat mixed in with berries and seal oil. This is found primarily in western Alaska. If anyone out here has ever tried it, please write in. I 'm curious as how this might taste along with the texture.
Alaskan cuisine reflects the hardiness and the resourcefulness of its' people. It abounds in locals meats and seafood, taking where it can to provide food.
PS Baked Alaska is not from this great state. It originated at the famed Delmonico's in New York City during the 1860's The dish came about in the early 1800's and went under the name omelette norvegienne.
Friday, August 29, 2008
Getting Ready For Fall
Even though fall is more or less one month away , it's still wise to prepare for it. What to do? A lot or a little depending upon what you want. It could include canning , cleaning out the pantry and fridge or packing up the freezer. It could also be planning a new kitchen or buying some new gadgets.
Foodwise, September is a great month to start cleaning out your vegetable garden. You may have a few straggler tomatoes but all in all your plants should be exhausted (as you probably are of dealing with them). Now is a good time to make all those sauces for winter.The same goes for basil.Pesto works well with heavy pasta and gnocchi dishes. Stock up on plastic containers that are excellent for freezing. Another idea is to cook and freeze squash and zucchini for side dishes later on.
If your apple trees are starting to yield fruit or you go raspberry picking, then think about making butters or jams or just freezing them for later desserts. If you have any blueberries or even peaches you can freeze them for later use as well.
Fall is also the time for bigger kitchen projects like renovations. The time between Halloween and Christmas is peak time for those wanting to redo their kitchens. Now is the time to start looking at your budgets and deciding if this is what you want or something else. Also it's the time to start looking at appliances and deciding whether or not to get new ones.
Be prepared for fall. You can start with something as small as making stockpiling sauce or as large as a total kitchen renovation.As we turn from hot summer days to chilly autumn ones it's time. to do something for your kitchen.
Foodwise, September is a great month to start cleaning out your vegetable garden. You may have a few straggler tomatoes but all in all your plants should be exhausted (as you probably are of dealing with them). Now is a good time to make all those sauces for winter.The same goes for basil.Pesto works well with heavy pasta and gnocchi dishes. Stock up on plastic containers that are excellent for freezing. Another idea is to cook and freeze squash and zucchini for side dishes later on.
If your apple trees are starting to yield fruit or you go raspberry picking, then think about making butters or jams or just freezing them for later desserts. If you have any blueberries or even peaches you can freeze them for later use as well.
Fall is also the time for bigger kitchen projects like renovations. The time between Halloween and Christmas is peak time for those wanting to redo their kitchens. Now is the time to start looking at your budgets and deciding if this is what you want or something else. Also it's the time to start looking at appliances and deciding whether or not to get new ones.
Be prepared for fall. You can start with something as small as making stockpiling sauce or as large as a total kitchen renovation.As we turn from hot summer days to chilly autumn ones it's time. to do something for your kitchen.
Thursday, August 28, 2008
Lima Bean Season
Late August and early September bring forth the lima bean. This is a versatile bean that you can use in soups or side dishes. Buy them fresh off the stand or canned from your supermarket.
Lima beans actually do come from Lima Peru where the Mochitas, the indigenous people used them in ancient rites. Also known as the butter bean. this legume has been around since 2000 BC. Thanks to various cross pollination , the bean became smaller in size at around 800 AD. The name Lima bean came about from their containers which were stampedLIMA PERU on them. Originally called Lima, Peru beans th e name was quickly shortened. They became a hit in this country with farms now growing them in North America, particularly in New Jersey.
Lima beans are a good source of fiber and manganese.The first helps lower cholesterol and the second is a much needed trace element. Lima beans also contain chemicals that reduce the effect of sulfites (that chemical they spray over salad bars to keep the food fresh). The beans also contain folate and magnesium which promote heart health.
If anything love lima beans for their taste. They have a nuttiness that plays well with other vegetables such as corn and carrots (hence the great invention of succotash). You can also puree limas with milk and Parmesan cheese for a side dish. One of my favorite dishes is just steamed limas with butter or margarine melting on top of them. Add a few grains of sea salt and cracked pepper and it's a masterpiece.
Now is the season for lima beans. You can easily buy them at your local produce stand or Farmer's market. If you can't then get them at your grocery store. Either way, you'll have a rich , nutty,good for you bean.
Lima beans actually do come from Lima Peru where the Mochitas, the indigenous people used them in ancient rites. Also known as the butter bean. this legume has been around since 2000 BC. Thanks to various cross pollination , the bean became smaller in size at around 800 AD. The name Lima bean came about from their containers which were stampedLIMA PERU on them. Originally called Lima, Peru beans th e name was quickly shortened. They became a hit in this country with farms now growing them in North America, particularly in New Jersey.
Lima beans are a good source of fiber and manganese.The first helps lower cholesterol and the second is a much needed trace element. Lima beans also contain chemicals that reduce the effect of sulfites (that chemical they spray over salad bars to keep the food fresh). The beans also contain folate and magnesium which promote heart health.
If anything love lima beans for their taste. They have a nuttiness that plays well with other vegetables such as corn and carrots (hence the great invention of succotash). You can also puree limas with milk and Parmesan cheese for a side dish. One of my favorite dishes is just steamed limas with butter or margarine melting on top of them. Add a few grains of sea salt and cracked pepper and it's a masterpiece.
Now is the season for lima beans. You can easily buy them at your local produce stand or Farmer's market. If you can't then get them at your grocery store. Either way, you'll have a rich , nutty,good for you bean.
Wednesday, August 27, 2008
A Salute To Hawaii
As you've probably have guessed I 'm a big Obama supporter. I don't like to mix food and politics however I am giving a nod to where he grew up and that's Hawaii. The last state to be admitted has given us some amazing dishes The cuisine reflects the rich Pacific island heritage.
Poi is always the food most associated with these islands. This is a mash of taro root usually served with the ubiquitous roasted pig. However there is also nouvelle Hawaiian cooking or Hawaiian Regional Cooking (otherwise known as HRC) that brings us a melange of Hawaii's fruits and vegetables.Macadamia nuts are now used as a crust for seafood while the islands' coconuts are incorporated into sauces. Breadfruit and taro roots are now being fashioned into unique culinary sides, worthy of what you would get in New York, Chicago or LA.
Asian influences abound too. Japanese miso soup is as popular as are the Chinese steamed buns that the islanders fill with pork. Also dim sum is another well loved dish. Thanks to Dole Pineapple employing Puerto Rican workers. Rice and beans along with arroz con pollo is a much beloved staple as well.
Hawaii was not only home to Barack Obama it is also home to a vast array of different and colorful dishes. It's a celebration of the islands' melting pot and natural vegetation.
Poi is always the food most associated with these islands. This is a mash of taro root usually served with the ubiquitous roasted pig. However there is also nouvelle Hawaiian cooking or Hawaiian Regional Cooking (otherwise known as HRC) that brings us a melange of Hawaii's fruits and vegetables.Macadamia nuts are now used as a crust for seafood while the islands' coconuts are incorporated into sauces. Breadfruit and taro roots are now being fashioned into unique culinary sides, worthy of what you would get in New York, Chicago or LA.
Asian influences abound too. Japanese miso soup is as popular as are the Chinese steamed buns that the islanders fill with pork. Also dim sum is another well loved dish. Thanks to Dole Pineapple employing Puerto Rican workers. Rice and beans along with arroz con pollo is a much beloved staple as well.
Hawaii was not only home to Barack Obama it is also home to a vast array of different and colorful dishes. It's a celebration of the islands' melting pot and natural vegetation.
Tuesday, August 26, 2008
The Democratic Foodie
There's going to be a lot of curiosity about Barack Obama's home town of Chicago. I know from my cousins living there this is a foodie town. It has everything thanks to Germans , Pole and Italians settling thee In the last two centuries.
The Germans took to Chicago back in the 1800's Beer gardens and good German restaurants sprang up all over, offering bratwurst and wiener schnitzel. The Poles came later, bringing with them kielbasa, a spicier version of bratwurst and different pastries. The Italians brought pizza to Chi-town but then reinvented it with the deep dish Chicago style pizza (this is really a version of the famous Italian pizza rustica.
The South Side also has been influenced by the South where down home cooking fond a new arena in this Illinois city. Later on South Americans brought their own flavor to Chicago. Empenadas now can be sold right next to true Bavarian pretzels on many Chicago streets.
Chicago may be Barack's heaven but it's also a foodie's heaven as well.
The Germans took to Chicago back in the 1800's Beer gardens and good German restaurants sprang up all over, offering bratwurst and wiener schnitzel. The Poles came later, bringing with them kielbasa, a spicier version of bratwurst and different pastries. The Italians brought pizza to Chi-town but then reinvented it with the deep dish Chicago style pizza (this is really a version of the famous Italian pizza rustica.
The South Side also has been influenced by the South where down home cooking fond a new arena in this Illinois city. Later on South Americans brought their own flavor to Chicago. Empenadas now can be sold right next to true Bavarian pretzels on many Chicago streets.
Chicago may be Barack's heaven but it's also a foodie's heaven as well.
Subscribe to:
Posts (Atom)
Posts
