In yesterday's New York Times' Wednesday Food section there was a big article about using ratios as opposed to cooking. is this the wave of the future for us cooks and foodies? Or is it just a fad? To be honest I;m hoping for the second. I'm not good with ratios.
The man behind all this,Michael Ruhlman, believes that employing rations to one's daily cooking makes for better dishes. No, it doesn't . Any cook, whether novice or experienced needs the exact recipes to make a recipe work. How can you tell how much to use. For example use the ratio way of cooking or baking for a cake and you can have a very dense, dry one. use it on a stew and you can wind up with a watery mess. Mr. Ruhlman does have a ratio chart, similar to a cookbook's measurements chart in the front of his book. Whether this helps or not, I don't know.
has anyone out there used or prefer ratios to just plain old fashioned recipes. Let us know here at Foodie Pantry. I'm curious as to how your cooking tums out and tastes.
Thursday, April 30, 2009
Wednesday, April 29, 2009
The Easy Goodness of Soup
With the coming of summer there 's going to be a bounty of fresh veggies . What to do with so many of these?
Make soup. There's nothing as satisfying as a bowl of fresh soup, full of organic vegetables. Thhis summer's harvest will provide us with corn for chowder and tomatoes, onions and peppers for regular soups. You can add meat or seafood as well along with cream and different stocks. Fresh picked herb such as thyme, sage, chives and mint can also be added for flavor and color. The best part of making homemade soup is that you can make enough for two or three meals and then freeze it. Also leftover soup is good to heat up on those hot summer days when you don;t feel like cooking.Another plus is that it doesn't have all the sodium that store bought soups have.
Homemade soup is easy to whip up. Start off with a good stock (either homemade or a low sodium one) and vegetables. You can puree them first such as with tomatoes or broccoli or leave them chunky , such as with corn or pepper. Depending on whether you want to make a cream soup or not you can add milk or whole cream (this is usually good in making some chowders) and a sprinkling of dried or fresh herbs. The best day to make soups is usually on a Saturday or Sunday . This way you can have it not just for the weekend but for t he week ahead. Soup is easy o thaw out and heat up in a microwave. To make it a more substantial meal, add some fresh crusty rolls and a garden salad.
There's nothing like a fresh made soup filled with the bounty of summer. It's also a nice addition to any table. Freshly made vegetable soup or chowder is an easy way to have a hot, filling meal without any fuss.
Make soup. There's nothing as satisfying as a bowl of fresh soup, full of organic vegetables. Thhis summer's harvest will provide us with corn for chowder and tomatoes, onions and peppers for regular soups. You can add meat or seafood as well along with cream and different stocks. Fresh picked herb such as thyme, sage, chives and mint can also be added for flavor and color. The best part of making homemade soup is that you can make enough for two or three meals and then freeze it. Also leftover soup is good to heat up on those hot summer days when you don;t feel like cooking.Another plus is that it doesn't have all the sodium that store bought soups have.
Homemade soup is easy to whip up. Start off with a good stock (either homemade or a low sodium one) and vegetables. You can puree them first such as with tomatoes or broccoli or leave them chunky , such as with corn or pepper. Depending on whether you want to make a cream soup or not you can add milk or whole cream (this is usually good in making some chowders) and a sprinkling of dried or fresh herbs. The best day to make soups is usually on a Saturday or Sunday . This way you can have it not just for the weekend but for t he week ahead. Soup is easy o thaw out and heat up in a microwave. To make it a more substantial meal, add some fresh crusty rolls and a garden salad.
There's nothing like a fresh made soup filled with the bounty of summer. It's also a nice addition to any table. Freshly made vegetable soup or chowder is an easy way to have a hot, filling meal without any fuss.
Tuesday, April 28, 2009
A Manhattan Foodie Tradiiton Is Gone-Balducci's Closes
Manhattan foodies will no doubt be sad these days. A great tradition, Balducci's is closing it's one Chelsea's store (however the suburbans ones will remain open). This means the end of an era for generations of New York gourmets. True, there are smaller stores but none can rival the great Balducci's
The store started in 1916 in Brooklyn but it was in 1947 that Louis Balducci introduced gourmet food to post war Manhattanites. It had several locations and the Greenwich Village location (closed in 2003) was frequently mentioned on the TV show Will & Grace. Balducci's introduced new Yorkers of all nationalities to good international ingredients such as goat cheese and fresh made pastas. I visited the Chelsea one a few years ago and marveled at their selection of cheeses and breads.It was a bit daunting, kind of like being in the Bloomingdales or Saks Fifth Avenue of food stores but interesting nonetheless. Luckily for suburbanites there will be Balducci's in the suburbs.
For people living in Chelsea , there's still D'Agastino's and Greenwich Village does offer Gourmet Garage (who has the best Parker House rolls in the area) and Jefferson Market. Both are on 6th Ave and offer a wide array of different cheese, meats and hot foods. They also have splendid cakes, rolls and fresh made bread and bagels (for visitors to New York this summer, stop at these two place for a lunch and a soda. They may not fill in what Balducci's left but they're still well stocked groceries.
It's the end of an era for new York foodies however there are many other shops and stores that can sort of replace Balducci's. It not there's the suburbs and the train trip out. It may be worth a ride to get your favorite gourmet goodies and treats.
The store started in 1916 in Brooklyn but it was in 1947 that Louis Balducci introduced gourmet food to post war Manhattanites. It had several locations and the Greenwich Village location (closed in 2003) was frequently mentioned on the TV show Will & Grace. Balducci's introduced new Yorkers of all nationalities to good international ingredients such as goat cheese and fresh made pastas. I visited the Chelsea one a few years ago and marveled at their selection of cheeses and breads.It was a bit daunting, kind of like being in the Bloomingdales or Saks Fifth Avenue of food stores but interesting nonetheless. Luckily for suburbanites there will be Balducci's in the suburbs.
For people living in Chelsea , there's still D'Agastino's and Greenwich Village does offer Gourmet Garage (who has the best Parker House rolls in the area) and Jefferson Market. Both are on 6th Ave and offer a wide array of different cheese, meats and hot foods. They also have splendid cakes, rolls and fresh made bread and bagels (for visitors to New York this summer, stop at these two place for a lunch and a soda. They may not fill in what Balducci's left but they're still well stocked groceries.
It's the end of an era for new York foodies however there are many other shops and stores that can sort of replace Balducci's. It not there's the suburbs and the train trip out. It may be worth a ride to get your favorite gourmet goodies and treats.
Monday, April 27, 2009
The Heat Is On!!
You're probably roasting right now if you live in the New York metro area. We're undergoing a rare late April heat wave that's making everyone lethargic and full of beach fever. It's nice to have the hot weather after a rainy cold, spring however with it comes problems. The main one is wanting to cook when you're as hot as an oven
What to do?
Chill out. Literally. Start putting yourself in a summer cooking mode. This means use the microwave more than the oven and create easy simple meals that are both fresh and tasty.
Salads are a good hot weather meal. You can create a true Nicoise with tuna, olives, fresh sliced peppers and tomatoes. Mix all of this with a head of Romaine, olive oil and red wine vinegar. For more added protein and body toss in a few sliced hard boiled eggs. Serve this up with sliced French or Italian baguettes . Another easy meal is a microwaved version of a stir fry. Cook up fresh (preferably) or frozen vegetables, with some sliced garlic, sesame (or olive oil) and some freshly cut ginger.Cook for all of two minutes and serve with microwaved brown rice. You can add almonds for nutrition and crunch too. You can also throw in any leftover grilled chicken or steak from last night barbecue.
Sandwiches are a foodie's best Friend d in the summer. Use whole wheat bread (or baguettes) and fresh veggies for a tasty quick lunch that can be brought to the office or on a picnic. You can do a quick roast of peppers and toss these on along with sun dried tomatoes and mozzarella cheese. Another quick , summer sandwich is chicken or ham salad on a roll. You can chop up any leftover chicken or ham as well as using the deviled kind and then mix with mayo and herbs .You can also put this blend into hollowed out peppers and tomatoes and serve with a small tossed salads. As sides you can have anything from fresh salad (such as onion and three bean) to raw veggies and dip. These are a snap to make and give some zip and zest to lunch and dinner.
Don;t panic if the heat is on. A Spring heat wave is a time to get ready for summer- and that includes cooking. Just chill out with easy to make dishes.
What to do?
Chill out. Literally. Start putting yourself in a summer cooking mode. This means use the microwave more than the oven and create easy simple meals that are both fresh and tasty.
Salads are a good hot weather meal. You can create a true Nicoise with tuna, olives, fresh sliced peppers and tomatoes. Mix all of this with a head of Romaine, olive oil and red wine vinegar. For more added protein and body toss in a few sliced hard boiled eggs. Serve this up with sliced French or Italian baguettes . Another easy meal is a microwaved version of a stir fry. Cook up fresh (preferably) or frozen vegetables, with some sliced garlic, sesame (or olive oil) and some freshly cut ginger.Cook for all of two minutes and serve with microwaved brown rice. You can add almonds for nutrition and crunch too. You can also throw in any leftover grilled chicken or steak from last night barbecue.
Sandwiches are a foodie's best Friend d in the summer. Use whole wheat bread (or baguettes) and fresh veggies for a tasty quick lunch that can be brought to the office or on a picnic. You can do a quick roast of peppers and toss these on along with sun dried tomatoes and mozzarella cheese. Another quick , summer sandwich is chicken or ham salad on a roll. You can chop up any leftover chicken or ham as well as using the deviled kind and then mix with mayo and herbs .You can also put this blend into hollowed out peppers and tomatoes and serve with a small tossed salads. As sides you can have anything from fresh salad (such as onion and three bean) to raw veggies and dip. These are a snap to make and give some zip and zest to lunch and dinner.
Don;t panic if the heat is on. A Spring heat wave is a time to get ready for summer- and that includes cooking. Just chill out with easy to make dishes.
Saturday, April 25, 2009
Mayonnaise A Sandwich’s Best Friend
Now that it’s picnic season , it ‘s time to look at that hot weather staple -mayonnaise. It’s been used to liven up sandwiches and add creaminess to all sorts of salads for a long time now. Surprisingly enough it’s easy to make and one of our oldest condiments. Mayo has been around for over 250 years and let’s face, it’s here to stay.
It was the Duc of Richelieu ‘s chef who created mayonnaise in 1756 to celebrate the victory of the French in Mahon.in Minorca. It could also come from moyounaise form the old French word moyeu which means egg yolk. The creamy sauce, a mix of mustard , egg yolks and olive oil, was served with cold meat such as chicken. In 1912it was mass produced from Richard Hellman’s New York deli and a variation Miracle Whip was introduced in 1932. Mayo can be easily made at home. It requires yolks some mustard and oil to be whisked to a creaminess in a bowl.
Store bought mayo is good too and you can add to it. After all French , Thousand Island, Ranch and Russian dressing all have mayo as a base. If you’re craving a thick dressing, then add two tablespoons of ketchup to mayo and voila you have French dressing. Throw in some minced pickles, relish, some herbs and a dash of mustard and you have Russian. Looking for something for your sandwiches? Add some garlic and a tablespoon of olive oil and you have aioli sauce, perfect for a tomato and cheese on a baguette. My favorite is mayo mixed with dried tarragon and then added to chicken chunks or deviled chicken.
It‘s soon to be the season for Mayonnaise. You can make your own or buy it for some added dash to your outdoor feasts this summer of 2009. It gives an added smoothness and moistness to any food, from salads to sandwiches.
It was the Duc of Richelieu ‘s chef who created mayonnaise in 1756 to celebrate the victory of the French in Mahon.in Minorca. It could also come from moyounaise form the old French word moyeu which means egg yolk. The creamy sauce, a mix of mustard , egg yolks and olive oil, was served with cold meat such as chicken. In 1912it was mass produced from Richard Hellman’s New York deli and a variation Miracle Whip was introduced in 1932. Mayo can be easily made at home. It requires yolks some mustard and oil to be whisked to a creaminess in a bowl.
Store bought mayo is good too and you can add to it. After all French , Thousand Island, Ranch and Russian dressing all have mayo as a base. If you’re craving a thick dressing, then add two tablespoons of ketchup to mayo and voila you have French dressing. Throw in some minced pickles, relish, some herbs and a dash of mustard and you have Russian. Looking for something for your sandwiches? Add some garlic and a tablespoon of olive oil and you have aioli sauce, perfect for a tomato and cheese on a baguette. My favorite is mayo mixed with dried tarragon and then added to chicken chunks or deviled chicken.
It‘s soon to be the season for Mayonnaise. You can make your own or buy it for some added dash to your outdoor feasts this summer of 2009. It gives an added smoothness and moistness to any food, from salads to sandwiches.
Friday, April 24, 2009
Good Morning Breakfast
What's the first thing we're told from almost our birth?
Eat a good breakfast. yet what constitutes a good breakfast? For the first almost eighteen years of our lives we wind up eating these sugary plastic morsels as opposed to as decent breakfast full of taste and nutrition. Then as we either head off to higher education , it's usually last night's dinner for that first feast of the day. Later we just grab and nibble. All of these do not a good breakfast make.
For me breakfast has always been on a back burner I'm not much of a morning person so bacon and eggs or even something as simple as a bowl of Cheerios is just not doable. It's only been in recent months that I can swallow something down before 9 AM (OK , let's really make that 10). It's usually a bowl of instant flavored oatmeal with a cup of Lady Grey tea. If I'm going out on weekends I tend to have my breakfast - now brunch- at noon. there I can enjoy a farmer's omelet washed down with a mimosa or an iced tea. I should have a larger breakfast to carry me through the day. I know . I've heard that all my life.
Maybe other foodies out there share my dilemma (is it really?) What do you eat in the morning?Waffles, eggs and bacon? Or just a roll and coffee from your local Dunkin Donuts. Let us know here
Eat a good breakfast. yet what constitutes a good breakfast? For the first almost eighteen years of our lives we wind up eating these sugary plastic morsels as opposed to as decent breakfast full of taste and nutrition. Then as we either head off to higher education , it's usually last night's dinner for that first feast of the day. Later we just grab and nibble. All of these do not a good breakfast make.
For me breakfast has always been on a back burner I'm not much of a morning person so bacon and eggs or even something as simple as a bowl of Cheerios is just not doable. It's only been in recent months that I can swallow something down before 9 AM (OK , let's really make that 10). It's usually a bowl of instant flavored oatmeal with a cup of Lady Grey tea. If I'm going out on weekends I tend to have my breakfast - now brunch- at noon. there I can enjoy a farmer's omelet washed down with a mimosa or an iced tea. I should have a larger breakfast to carry me through the day. I know . I've heard that all my life.
Maybe other foodies out there share my dilemma (is it really?) What do you eat in the morning?Waffles, eggs and bacon? Or just a roll and coffee from your local Dunkin Donuts. Let us know here
Thursday, April 23, 2009
Twitter Fdie Pnty
I just saw a new phenomenon in yesterdays' NY Times food section. it was about twittering recipes , just fragments of words to get it out to the masses. In other words you can have recipes for Irish stew or ice cream sent directly to your phone. This is fine of you want some recipe for your best friend's cousin's mother in law's pasta or you want to decipher what grenbns are (green beans by the way).
Don;t get me wrong. I love this new modern age with its' downloads and texting. I love the fact I can cyber order any ingredient from any part of the globe and have it on my doorstep within two weeks. However recipes are sacred . They should be written out in full so you can grasp what the ingredients are and fully understand the direction. They should be passed down from generation to generation (not sent out en masse) or expertly written in a book with a full illustration. They should not be twittered to tweeted. (unless you're a blue jay with a good worm recipe)
To be honest if people want recipes there are so many places to get them these days. The web is a veritable encyclopedia of recipes both by manufacturers and the everyday kitchen cook. Libraries and bookstores abound with cookbooks ranging from old fashioned barbecue to gluten free vegan cupcakes. All the recipes are written out , some even with suggestions. These are the e ones you can bring to your table and use as you're preparing . You can curl up with late at night as you prepare your next big dinner party or barbecue.
Should you use Twitter?Yes, for letting people know you just brushed your teeth or shopped at Target. It's great for letting people know about your accomplishments big and small . However should you use it as a means to acquire recipes. No. Stick to the old fashioned methods for that.
Don;t get me wrong. I love this new modern age with its' downloads and texting. I love the fact I can cyber order any ingredient from any part of the globe and have it on my doorstep within two weeks. However recipes are sacred . They should be written out in full so you can grasp what the ingredients are and fully understand the direction. They should be passed down from generation to generation (not sent out en masse) or expertly written in a book with a full illustration. They should not be twittered to tweeted. (unless you're a blue jay with a good worm recipe)
To be honest if people want recipes there are so many places to get them these days. The web is a veritable encyclopedia of recipes both by manufacturers and the everyday kitchen cook. Libraries and bookstores abound with cookbooks ranging from old fashioned barbecue to gluten free vegan cupcakes. All the recipes are written out , some even with suggestions. These are the e ones you can bring to your table and use as you're preparing . You can curl up with late at night as you prepare your next big dinner party or barbecue.
Should you use Twitter?Yes, for letting people know you just brushed your teeth or shopped at Target. It's great for letting people know about your accomplishments big and small . However should you use it as a means to acquire recipes. No. Stick to the old fashioned methods for that.
Subscribe to:
Posts (Atom)
Posts
