This is a short entry to let your fellow foodies out there know that I've returned. I've got a few things to write about and found soem new paces to eat down in Atlantic City.
How was it otherwise? Let's just say that I was a new foodie treat for the sand flies onthe Brigantine beach. Talk about feeling yummy!
Thursday, August 13, 2009
Monday, August 10, 2009
Foodie On Vacation
Yup, It’s that time year again when this foodie goes on vacation. Where to? The usual place Atlantic City. I will be off Tuesday, Wednesday and Friday but will report back with some neat impressions of the Atlantic Coast’s gambling mecca. ,Mom I may try the fondue restaurant in the center of AC or the microbrewery /restuarant at the AC Hilton.
We’ll see what comes of it. Wish me luck . In the meantime pick out your favorite Foodie Pantry entries and enjoy rereading them.
Liz
Saturday, August 8, 2009
The Party Days Of August
It's the height of summer and also the height of party giving. With summer get togethers you can throw away the formalities and loosen up. You can throw a big do but it can be just as relaxed as a casual get together.
What works? Grilled food. Hamburgers and hot dogs may seem like the easiest but you can also have kabobs and fillets too. You may also want to go with a cold plate such as Italian cold cuts served with cheese and fresh (however make sure you do this in a well air conditioned kitchen otherwise it can get too hot) This works for baked ham or chicken. Have simple sides such as cold potato salad or macaroni salad. Building a barbecue pit in the backyard and having a Southern style get together is another fun idea.
How do you end a perfect get together? Some would say ice cream but I think I'd rather go for a sorbet of different ices. You can buy buckets of ice at your local Rita's. Another idea is to layer ice with fresh cut fruit for a refreshing meal ender. If you're intent on serving cake then go with the lighter fare. Angel food cake whipped cream and strawberries are a lovely way to end a party. You can also have store bought meringues too. These are light and airy with the right amount of crunch.
A summer gathering should be fun and casual. You don' t have to make a big effort to give a lavish party. Ease up! It's August!
What works? Grilled food. Hamburgers and hot dogs may seem like the easiest but you can also have kabobs and fillets too. You may also want to go with a cold plate such as Italian cold cuts served with cheese and fresh (however make sure you do this in a well air conditioned kitchen otherwise it can get too hot) This works for baked ham or chicken. Have simple sides such as cold potato salad or macaroni salad. Building a barbecue pit in the backyard and having a Southern style get together is another fun idea.
How do you end a perfect get together? Some would say ice cream but I think I'd rather go for a sorbet of different ices. You can buy buckets of ice at your local Rita's. Another idea is to layer ice with fresh cut fruit for a refreshing meal ender. If you're intent on serving cake then go with the lighter fare. Angel food cake whipped cream and strawberries are a lovely way to end a party. You can also have store bought meringues too. These are light and airy with the right amount of crunch.
A summer gathering should be fun and casual. You don' t have to make a big effort to give a lavish party. Ease up! It's August!
Friday, August 7, 2009
T'is The Season For Pesto
It's mid August and you know what that means. Basil harvesting. Yup, it's that time of year for pesto . It's one of the easiest sauces to make. It's also one of the most versatile. It can be swirled onto a pizza or coating gnocchi. Have fun with it.
Pesto sauce dates as far back as Roman times. However it was the ancient Ligurians, probably acquiring the seeds from sailors stopping in Genoa, who made it. it's a simple sauce of dried basil leaves puned with pine or walnuts and then turned into a "cream" Olive oil is then added or cheese for a smoother consistency. Our family recipe calls for olive oil and walnuts and thenwe freeze it in batches. It's good mixed with tomato sauce or plain on gnocchis.
What you do with your pesto is entirely up to you. Again you canb use it as a pizza topping (not too generous though, because it is strong) . it;s better on pasta making a different and unique sauce for spaghetti or fettucini. You can use a little of it on grilled steak to bring out the flavor as well.
if you have a lot of basil leaves then makwe a few batches of pesto. It is a handy sauce to use and also flavorful. It;s also easy to whip too.
Pesto sauce dates as far back as Roman times. However it was the ancient Ligurians, probably acquiring the seeds from sailors stopping in Genoa, who made it. it's a simple sauce of dried basil leaves puned with pine or walnuts and then turned into a "cream" Olive oil is then added or cheese for a smoother consistency. Our family recipe calls for olive oil and walnuts and thenwe freeze it in batches. It's good mixed with tomato sauce or plain on gnocchis.
What you do with your pesto is entirely up to you. Again you canb use it as a pizza topping (not too generous though, because it is strong) . it;s better on pasta making a different and unique sauce for spaghetti or fettucini. You can use a little of it on grilled steak to bring out the flavor as well.
if you have a lot of basil leaves then makwe a few batches of pesto. It is a handy sauce to use and also flavorful. It;s also easy to whip too.
Thursday, August 6, 2009
Foodie On Vacation
Yesterday’s New York Times featured an article about cooking while on vacation. It’s a great idea and the article offers some suggestions. You don’t; really need to take aloof supplies with you. Just enough to make do for a week or two.
The article, brilliantly written by Jhumpa Lahiri features what to bring and what to make. Lahiri is a big proponent of keeping it simple and she recommends that you only should bring along a skillet. This is great for cooking eggs in the morning, grilled cheese for lunch and cod and potatoes for dinner. You can also make a crisp in it too. I wouldn’t bring a skillet, myself, but a stock pit for making ratatouille and boiling lobsters and corn along with a sauce pan. I would think about buying a small fry pan for making eggs, bacon and the occasional burger.
If you’re lucky enough to rent a house or even an efficiency for your holiday , I’d recommend my suggestions along with some microwavable containers. Let’s face it, you’ll be eating out a lot and you may want to bring home leftovers for the next day’s lunch. I would also bring some along some basic knives and forks and a good chef’s knife . Other extras would be just sturdy paper plates plastic utensils for beach picnics and hot and cold cups.
You don’t have to haul your entire kitchen when you go away. Just take what you think you’ll need the most. After all you’re on vacation to relax - not to cook,
The article, brilliantly written by Jhumpa Lahiri features what to bring and what to make. Lahiri is a big proponent of keeping it simple and she recommends that you only should bring along a skillet. This is great for cooking eggs in the morning, grilled cheese for lunch and cod and potatoes for dinner. You can also make a crisp in it too. I wouldn’t bring a skillet, myself, but a stock pit for making ratatouille and boiling lobsters and corn along with a sauce pan. I would think about buying a small fry pan for making eggs, bacon and the occasional burger.
If you’re lucky enough to rent a house or even an efficiency for your holiday , I’d recommend my suggestions along with some microwavable containers. Let’s face it, you’ll be eating out a lot and you may want to bring home leftovers for the next day’s lunch. I would also bring some along some basic knives and forks and a good chef’s knife . Other extras would be just sturdy paper plates plastic utensils for beach picnics and hot and cold cups.
You don’t have to haul your entire kitchen when you go away. Just take what you think you’ll need the most. After all you’re on vacation to relax - not to cook,
Wednesday, August 5, 2009
Easy, Cheap Cooking
Now that it's the height of summer and the height of the recession it's time we start changing our eating habits. We want something tasty and good We don't want to be chained to the kitchen . We also don't want to break what's left of our banks either. What to do ?
Rely on easy and cheap cooking. First of all stick to your grocery . It may be tempting to hit some of your local farms and farmer's markets but watch out. I've found that both here in New Jersey are higher in cost than my local A&P. All that freshly picked corn and tomatoes may look yummy but you re bound to pay a few extra bucks for them. Go to your local store and also check out sales too. Also sub in one kind if fruit , like the inexpensive peach for the more pricier bing cherry. (unless there's a sale).Think about what you want to make. Salads are easy. Just avoid the salad bar and pick up a bag of the less costly mixed greens. Add tuna or grill your own chicken for it as opposed to getting the inhouse fancier mixed Cobb or chef's salads.
Another place to shop is Costco or BJ's here you can save on burgers and dogs. Also look to your local Wal-Mart or Target for sales on frozen dinners and deli meats. Choose wisely on these , because they can be overloaded with sodium or fat. Try to get something from the Weight Watchers or Healthy Choice lines. You can microwave a tasty but low calorie dish along while saving money on it. Another easy choice is Ramen soup which is every dorm student's staple. Don't underestimate these. They make a good alternative to a brown bag lunch or a quick Sunday supper.
This is the time and the season to go easy on your kitchen and your wallet. Keep your food bill down to a bare minimum along with your cooking time. You'll feel better by havingmore money and less hassle in the kitchen.
Rely on easy and cheap cooking. First of all stick to your grocery . It may be tempting to hit some of your local farms and farmer's markets but watch out. I've found that both here in New Jersey are higher in cost than my local A&P. All that freshly picked corn and tomatoes may look yummy but you re bound to pay a few extra bucks for them. Go to your local store and also check out sales too. Also sub in one kind if fruit , like the inexpensive peach for the more pricier bing cherry. (unless there's a sale).Think about what you want to make. Salads are easy. Just avoid the salad bar and pick up a bag of the less costly mixed greens. Add tuna or grill your own chicken for it as opposed to getting the inhouse fancier mixed Cobb or chef's salads.
Another place to shop is Costco or BJ's here you can save on burgers and dogs. Also look to your local Wal-Mart or Target for sales on frozen dinners and deli meats. Choose wisely on these , because they can be overloaded with sodium or fat. Try to get something from the Weight Watchers or Healthy Choice lines. You can microwave a tasty but low calorie dish along while saving money on it. Another easy choice is Ramen soup which is every dorm student's staple. Don't underestimate these. They make a good alternative to a brown bag lunch or a quick Sunday supper.
This is the time and the season to go easy on your kitchen and your wallet. Keep your food bill down to a bare minimum along with your cooking time. You'll feel better by havingmore money and less hassle in the kitchen.
Tuesday, August 4, 2009
Egg Creams A Hot Weather Treat
Happiness is a cold, frothy chocolate-y egg cream. For those who aren't from the New York area this is a wonderful concoction that's perfect for hot summer days. You can get it out at a diner or make one at home . A five year old can make it, that's how easy it is to whip up.
Egg creams are just a mixture of t seltzer, chcocolate syrup and milk. Why were they named egg creams if the main ingredients don't contain egg or cream (although you can put this in if you want a rich dense drinks)? The origins may have stemmed from a common 19th Century practice of putting egg and cream together with flavoring for a nourishing drink. It may have come from the Yiddish word echt meaning genuine or real . This comes from describing the cream. The name could have also come from the French chocolat et creme, a drink that WWII soldiers brought home with them from France. More than likely it's the second explanation with egg creams originating in Brooklyn soda shops. There were variations of it with vanilla syrup being used as well as the San Francisco version that mixes hazelnut and chocolate syrup.
How to make a good egg cream? That hinges on the syrup,. My favourite is the A&P brand which tastes exactly like Hershey's. Some people like Fox-s U-Bet, which is thinner and has a stronger, sweeter taste. As for the milk, just regular will do (don't try any soy or rice milk subs, there won't be the texture or the taste). Some recipes called for whipped cream to be mixed into the syrup and you can do this for a more decadent taste . Then add seltzer. This should all be done in a tall glass ,by the way, so you can have a lovely head of foam. Also make sure the seltzer and milk are well chilled. Adding ice will only dilute the flavor later on when the cubes melt.
An egg cream is the perfect antidote for these dog days of August. Make up one in a tall glass using your favorite chocolate syrup, chilled milk and seltzer. Then insert straw , sit back with your feet up and enjoy!!!
Egg creams are just a mixture of t seltzer, chcocolate syrup and milk. Why were they named egg creams if the main ingredients don't contain egg or cream (although you can put this in if you want a rich dense drinks)? The origins may have stemmed from a common 19th Century practice of putting egg and cream together with flavoring for a nourishing drink. It may have come from the Yiddish word echt meaning genuine or real . This comes from describing the cream. The name could have also come from the French chocolat et creme, a drink that WWII soldiers brought home with them from France. More than likely it's the second explanation with egg creams originating in Brooklyn soda shops. There were variations of it with vanilla syrup being used as well as the San Francisco version that mixes hazelnut and chocolate syrup.
How to make a good egg cream? That hinges on the syrup,. My favourite is the A&P brand which tastes exactly like Hershey's. Some people like Fox-s U-Bet, which is thinner and has a stronger, sweeter taste. As for the milk, just regular will do (don't try any soy or rice milk subs, there won't be the texture or the taste). Some recipes called for whipped cream to be mixed into the syrup and you can do this for a more decadent taste . Then add seltzer. This should all be done in a tall glass ,by the way, so you can have a lovely head of foam. Also make sure the seltzer and milk are well chilled. Adding ice will only dilute the flavor later on when the cubes melt.
An egg cream is the perfect antidote for these dog days of August. Make up one in a tall glass using your favorite chocolate syrup, chilled milk and seltzer. Then insert straw , sit back with your feet up and enjoy!!!
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