If you're a sweet toothed foodie like I am, then you have to have dessert. Lunch or dinner just isn't the same without ending it with something sugary. The problem is what to finish off a meal with? Do you go fro something healthy ? Or something sinful and decadent?
I wanted something of the last. I just bought Jello's latest mousse cups. These looked yummy in the store and proved to be just that. I love mousse better than pudding (which to me is too dense and gummy) and Jello's latest offering is just as light and as flavorful as any homemade kind. It's actually perfect for those nights when I 'm coming home late from teaching and want a quick meal something after.Another quickie dessert is just ice cream with syrup. I recently bought the soy based Pure Decadence in Chocolate Obsession. Ii usually get their Pomegranate Chip, but alas, the store sold out of it. Sometimes just a scoop of ice cream with syrup is enough dessert. Ices are good too. They're low calorie, and always refreshing.During the summer I was polishing off my Taco Bell meals with their deliciously icy Frutistas.
Fruit makes a healthier, more nutritious ending to a meal, especially if it's dinner. Now that's it's fall I can once again go back to my beloved apples dipped in caramel. This is a great meal topper and fun to share. Marzetti has an excellent caramel dipping sauce that also goes well on pound cake and ice cream. I prefer apples . This is also the season for pears and there's nothing like a healthy dessert of just a pear. Baked apples are a good meal ender and they're easy to make in the microwave. My version has caramel and chopped walnuts along with butter in the apple core. It's kind of like an inside out caramel apple. I have updated my grandmother's baked apple recipe which calls for red wine, sugar and butter. This is a quick and fancy dessert , perfect
for company.
Desserts can be fun or healthy or both. It depends on you. Sometimes just a bowl of ice cream with syrup and fruit will suffice. Sometimes dessert is just a bit fancier with whipped cream or elaborately created. In the end it's up to you , the foodie, to decide how to end your meals.
Tuesday, September 22, 2009
Monday, September 21, 2009
Homemade Or Bought Foodie Controversy
Store bought or home made?
Here's the controversy of foodies around the world. Is it better to make the product or simply buy it? What do we value more,? Good taste ? Made with love? Or just simple convenience? For some foodstuffs , yes , homemade is the better choice. For others, nothing beats factory produced, surprisingly and even sadly enough. In the end it's up to the individual foodie.
What food does taste better if it's home cooked? Pasta with homemade sauce is at the top of my list. As much as I love eating Italian food out, nothing compares with a well made, stove top sauce. The tomatoes are fresh ,and the basil is just picked from my garden. As for fresh made pasta, this is a labor intensive . Creating it is fun though and can be done quicker if you have help. Hamburgers are better at home than they are out. You can add to the chopped meat, something a chain restaurant can 't do. Let's face it. Wendy's or Burger King are not going to toss in chopped onions or mix in ground pork to their patties. You can. Plank fries are better if you cut and fry them yourself. Soups are another food that taste better made from scratch than out of a can. They also don't have the whopping amount of sodium that their canned cousins have.
What foods should be store bought? Breads for one. They are fun to make if you have a bread maker and some spare time . Yet, so many grocery stores these days have excellent in house bakeries where you can buy a wide range of breads. The same philosophy goes for cakes, cup cakes and cookies. Roast chicken and ribs are also good if they're already cooked. This saves time s especially if you're coming home late from work. Some sides like baked potatoes and vegetables can go either way. You can make up sides on the weekend and freeze them or you can just snap them up from your store's frozen food department.
There will always be this controversy of fresh versus pre made. The choice depends on you. If you feel better serving yourself and your family fresh than do it. However if you don't have the time, then reach for the quick easy to make items. It's your decision. Whatever works for you and your family as well as your dietary needs.
Here's the controversy of foodies around the world. Is it better to make the product or simply buy it? What do we value more,? Good taste ? Made with love? Or just simple convenience? For some foodstuffs , yes , homemade is the better choice. For others, nothing beats factory produced, surprisingly and even sadly enough. In the end it's up to the individual foodie.
What food does taste better if it's home cooked? Pasta with homemade sauce is at the top of my list. As much as I love eating Italian food out, nothing compares with a well made, stove top sauce. The tomatoes are fresh ,and the basil is just picked from my garden. As for fresh made pasta, this is a labor intensive . Creating it is fun though and can be done quicker if you have help. Hamburgers are better at home than they are out. You can add to the chopped meat, something a chain restaurant can 't do. Let's face it. Wendy's or Burger King are not going to toss in chopped onions or mix in ground pork to their patties. You can. Plank fries are better if you cut and fry them yourself. Soups are another food that taste better made from scratch than out of a can. They also don't have the whopping amount of sodium that their canned cousins have.
What foods should be store bought? Breads for one. They are fun to make if you have a bread maker and some spare time . Yet, so many grocery stores these days have excellent in house bakeries where you can buy a wide range of breads. The same philosophy goes for cakes, cup cakes and cookies. Roast chicken and ribs are also good if they're already cooked. This saves time s especially if you're coming home late from work. Some sides like baked potatoes and vegetables can go either way. You can make up sides on the weekend and freeze them or you can just snap them up from your store's frozen food department.
There will always be this controversy of fresh versus pre made. The choice depends on you. If you feel better serving yourself and your family fresh than do it. However if you don't have the time, then reach for the quick easy to make items. It's your decision. Whatever works for you and your family as well as your dietary needs.
Saturday, September 19, 2009
Achtung! It’s Steuben Day!!!
The New York metro area will be inundated with all things German this weekend in honor of Revolutionary War hero, baron Von Steuben. The baron was one of our first European supporters along with General Lafayette and he helped turn the tide of the Revolution. To honor him New York City has its; annual Steuben Day parade. This is where German and German American groups combine to make for one wild food loving weekend.
The best part about the whole celebratory weekend is the food. German food rocks (albeit it , it’s a little heavy). There is always so much great tasting food , from wiener schnitzel or breaded veal to bratwurst which is the grand daddy of the American hot dog. I will be attending the parade with my class from China (I now teach ESL) who are new to America. They’re looking forward to the sites, sounds and , of course, the food. They’re college freshmen with very little travel knowledge and culinary experience(well except growing up on the American chains that invaded China). Eating anything from a hot salty pretzel to trying roast pork with spaetzle with be a new experience for them.
Of course anything German also means pastry as well I plan on having some today but also tomorrow when I visit another celebration down at the German Club, in Clark new Jersey. Here the club offers everything sweet, from bee sting cake to strudel to Black Forest. There are also blueberry and plum cake slices to enjoy as well. It is a fun time especially food wise. The club also sets up an ice cream stand where you can have fresh made ice cream drizzled with brandy (or with fruit for the kids).There’s also dancing and contests
This weekend I plan on celebrating my Swabian German heritage by attending the Steuben Day Parade. I will also celebrate this rich culinary history as well. There’s nothing like a weekend filled with spaeztle , bratwurst and cake!!!
The best part about the whole celebratory weekend is the food. German food rocks (albeit it , it’s a little heavy). There is always so much great tasting food , from wiener schnitzel or breaded veal to bratwurst which is the grand daddy of the American hot dog. I will be attending the parade with my class from China (I now teach ESL) who are new to America. They’re looking forward to the sites, sounds and , of course, the food. They’re college freshmen with very little travel knowledge and culinary experience(well except growing up on the American chains that invaded China). Eating anything from a hot salty pretzel to trying roast pork with spaetzle with be a new experience for them.
Of course anything German also means pastry as well I plan on having some today but also tomorrow when I visit another celebration down at the German Club, in Clark new Jersey. Here the club offers everything sweet, from bee sting cake to strudel to Black Forest. There are also blueberry and plum cake slices to enjoy as well. It is a fun time especially food wise. The club also sets up an ice cream stand where you can have fresh made ice cream drizzled with brandy (or with fruit for the kids).There’s also dancing and contests
This weekend I plan on celebrating my Swabian German heritage by attending the Steuben Day Parade. I will also celebrate this rich culinary history as well. There’s nothing like a weekend filled with spaeztle , bratwurst and cake!!!
Friday, September 18, 2009
Food Of The Rising Sun
Recently I wrote about Bento boxes , one small aspect of Japanese cuisine. However the Land of The Rising Sun has many different and delicious dishes. Some are native, some taken from the Portuguese sailors who once traded with the islands. It is a varied menu, full of soups, fried, raw and cooked foods.
Most Americans only know sushi and the Benihana style of Japanese cooking. Yet there's so much more. there's tempura, taken from the Portuguese which is fried batter dipped veggies. These are wonderful if done right and usually can be ordered as an appetizer or a main meal. There is also yakitori a savory sweet chicken kabob. Sometimes just the chicken is served sans skewers with just the yakitori sauce, It's usually made with mirin or sake and maple syrup or honey. Another favorite is miso soup, a clear broth made from fermented barley rice or soy beans seasoning,. Vegetables or tofu is usually added . A pork version called tonjiro is also popular.
Of course there is sushi. This is a staple now in American diet and is the fun Saturday night out go to meal. it's nothing more than vinegared rice with veggies or fish added. There are four different types of sushi, Nigiri-sushi: which is sushi with the ingredients on top of a block of rice.
Maki-zushi:or"roll sushi", this is where rice and seafood or other ingredients are placed on a sheet of seaweed or nori and rolled into a cylindrical shape on a bamboo mat and then cut into smaller pieces. Then there is temaki. It's basically the same as others except that it's rolled into a cone-shape with the ingredients placed inside. Sometimes referred to as a "hand-roll".
The last is chirashi: or"scattered". Chirashi involves fresh sea food, vegetables or other ingredients being placed on top of sushi rice in a bowl or dish.
Japanese food is an amazing and mouth watering array of different tastes and textures. it;'s been influenced b y tradition and foreigners, the land and the sea. It reflects the many facets of an ancient yet totally modern country in tune with itself and its' people.
Most Americans only know sushi and the Benihana style of Japanese cooking. Yet there's so much more. there's tempura, taken from the Portuguese which is fried batter dipped veggies. These are wonderful if done right and usually can be ordered as an appetizer or a main meal. There is also yakitori a savory sweet chicken kabob. Sometimes just the chicken is served sans skewers with just the yakitori sauce, It's usually made with mirin or sake and maple syrup or honey. Another favorite is miso soup, a clear broth made from fermented barley rice or soy beans seasoning,. Vegetables or tofu is usually added . A pork version called tonjiro is also popular.
Of course there is sushi. This is a staple now in American diet and is the fun Saturday night out go to meal. it's nothing more than vinegared rice with veggies or fish added. There are four different types of sushi, Nigiri-sushi: which is sushi with the ingredients on top of a block of rice.
Maki-zushi:or"roll sushi", this is where rice and seafood or other ingredients are placed on a sheet of seaweed or nori and rolled into a cylindrical shape on a bamboo mat and then cut into smaller pieces. Then there is temaki. It's basically the same as others except that it's rolled into a cone-shape with the ingredients placed inside. Sometimes referred to as a "hand-roll".
The last is chirashi: or"scattered". Chirashi involves fresh sea food, vegetables or other ingredients being placed on top of sushi rice in a bowl or dish.
Japanese food is an amazing and mouth watering array of different tastes and textures. it;'s been influenced b y tradition and foreigners, the land and the sea. It reflects the many facets of an ancient yet totally modern country in tune with itself and its' people.
Thursday, September 17, 2009
The Season For Rosh Hashana
There was an interesting article in the Times food section yesterday. It was about celebrating the upcoming holiday Rosh Hashana as it was celebrated in `1919. In some ways , the recipes haven't changed in ninety years.There are the still traditional ones that can be eaten today and are even considered comfort food. if anything Jewish holiday cooking has become more mainstream , being adopted by other religions and ethnic groups.
The article, written by Joan Nathan , tell about a recreation village in Strawberry Banke, outside of Portsmouth , New Hampshire. Other ethnic groups are represented such as the English who founded the area There were a small group of Eastern European Jews who also emigrated there, primarily for the farming. Many owned the local chicken farms which played an integral part in local cooking. The primary reenactor is Barbara Ann Paster who portrays ShHiva Shapiro, an actual towns person there. She makes of all the recipes that the Shapiro family have given her. there are homemade bow tie noodles, chicken stuffed with kashi and honey and poppy seed cake.The dishes wouldn't seem out of place in a Rosh Hashana table of 2009.
The recipes are easy to follow even though they are time consuming. there isa great recipe for crispy kale (a staple in Jewish gardens of the era) that is simple to make, Anothe is for chicken stuffed with kasha or buckwheat. it;s almost reminiscent of Julia's Child's chicken except chicken fat is used where Child used butter.The poppy seed cake is involved but not so time consuming to make as any other holiday cake.
There's not much difference between holiday foods of the early Twentieth Century and today.It just requires a love of tradition and adhering to religious laws. otherwise it;s the same meal that has been enjoyed by generation after generation
The article, written by Joan Nathan , tell about a recreation village in Strawberry Banke, outside of Portsmouth , New Hampshire. Other ethnic groups are represented such as the English who founded the area There were a small group of Eastern European Jews who also emigrated there, primarily for the farming. Many owned the local chicken farms which played an integral part in local cooking. The primary reenactor is Barbara Ann Paster who portrays ShHiva Shapiro, an actual towns person there. She makes of all the recipes that the Shapiro family have given her. there are homemade bow tie noodles, chicken stuffed with kashi and honey and poppy seed cake.The dishes wouldn't seem out of place in a Rosh Hashana table of 2009.
The recipes are easy to follow even though they are time consuming. there isa great recipe for crispy kale (a staple in Jewish gardens of the era) that is simple to make, Anothe is for chicken stuffed with kasha or buckwheat. it;s almost reminiscent of Julia's Child's chicken except chicken fat is used where Child used butter.The poppy seed cake is involved but not so time consuming to make as any other holiday cake.
There's not much difference between holiday foods of the early Twentieth Century and today.It just requires a love of tradition and adhering to religious laws. otherwise it;s the same meal that has been enjoyed by generation after generation
Wednesday, September 16, 2009
Steaked
There's nothing like a juicy cut of steak. What foodie hasn't enjoyed sinking his or her teeth into tender meat, seared on the top and tender on the inside.It's the carnivore in us. Yet a wonderful cut of meat can be rendered inedible with the wrong cooking methods. Another result of meat gone bad is buying the wrong cut. What's the best cut of steak ? That depneds on what you buy and howyou cook with it.
The first aspect to look for in buying steak are the grades. There are prime, choice and select. Most prime grade beef ends up in restaurants. What's left for the groceries and private butchers are choice and select. The best bet for your money is choice. The second facet of a good steak is marbling . The more fat it has, the tastier the cut will be. Yes, this is unhealthy so you can try for a leaner steak (but you won't have the rich flavor) A happy balance is one with a few veins of fat running through it. The cut of be f is also important as to what you want to do . There are the ribs, the short loin and the sirloin. The rib gives you the rib roast,the rib steak and the rib eye steak along with back ribs. This is the toughest of all the cuts and can be quite chewy if not cooked well. The short loin produces the T-bone, top loin steak, tenderloin and the Porterhouse. The sirloin gives us the sirloin steak, and the top sirloin. Other steaks like the chuck, round and flank steak come from those respective areas and tend to be tough cuts of meat. Strip steaks, like the New York cut is derived from the T-bone portion. Most people prefer this last for dinner because it is easy to pan fry and serve .
What's the best way of cooking steak? Everyone has their own ideas. Some love it seared over the grill with a charred exterior and juicy pink inside. Other, like myself, enjoy a pan fried steak. I usually fry mine in a combination of olive oil with a dab of butter along with some very small pieces of chopped garlic. This last is done to give the meat a more robust flavor. I also sprinkled fresh ground sea salt and cracked pepper over the meat as it's cooking too.
Steak is a wonderful treat. You just have to know what you're buying. This helps in creating the best lunch or dinner ever. A good steak done well is the perfect meal.
The first aspect to look for in buying steak are the grades. There are prime, choice and select. Most prime grade beef ends up in restaurants. What's left for the groceries and private butchers are choice and select. The best bet for your money is choice. The second facet of a good steak is marbling . The more fat it has, the tastier the cut will be. Yes, this is unhealthy so you can try for a leaner steak (but you won't have the rich flavor) A happy balance is one with a few veins of fat running through it. The cut of be f is also important as to what you want to do . There are the ribs, the short loin and the sirloin. The rib gives you the rib roast,the rib steak and the rib eye steak along with back ribs. This is the toughest of all the cuts and can be quite chewy if not cooked well. The short loin produces the T-bone, top loin steak, tenderloin and the Porterhouse. The sirloin gives us the sirloin steak, and the top sirloin. Other steaks like the chuck, round and flank steak come from those respective areas and tend to be tough cuts of meat. Strip steaks, like the New York cut is derived from the T-bone portion. Most people prefer this last for dinner because it is easy to pan fry and serve .
What's the best way of cooking steak? Everyone has their own ideas. Some love it seared over the grill with a charred exterior and juicy pink inside. Other, like myself, enjoy a pan fried steak. I usually fry mine in a combination of olive oil with a dab of butter along with some very small pieces of chopped garlic. This last is done to give the meat a more robust flavor. I also sprinkled fresh ground sea salt and cracked pepper over the meat as it's cooking too.
Steak is a wonderful treat. You just have to know what you're buying. This helps in creating the best lunch or dinner ever. A good steak done well is the perfect meal.
Tuesday, September 15, 2009
Eating On The Run
Let's face it. We're all on the run these days now that school has started and the office work load is gearing up towards a busy (well relatively busy) holiday season. It brings us to the problem of eating on the run. Where do you go? What do you do? What do you chow down on to keep you going til you drop exhausted into bed?
It pays to rise earlier than usual to make a fulfilling and satisfying breakfast. After all, this is the most important meal of the day This is a good time to fill up on those much needed proteins to keep you going. The problem is trying to get up instead of having that extra half hour or hour of sleep. I usually opt for the extra shut eye and just grab a piece of fruit fir a fast breakfast. If you have to stop at your local Dunkin Donuts or any fast food buy a quick breakfast sandwich along with a coffee or tea. Bagels are a another solution as well but they're high in calories and you're better or with a bran muffin. Another option is bring instant oatmeal with your to the office and eat it at your desk. It's nutritious and filling - maybe not the best breakfast ,but at least a breakfast.
Lunch and dinner tend to go by the wayside too. We tend to fill up on empty calories and fats thanks to all the drive through and little or no lunch hours.If you have to go fast food then try the healthier alternatives like Subway or Wendy's. Subway allows you to create a low calorie but satisfying lunch . The sandwich combos and dressings are always tasty too. Wendy's lets you to choose from a variety of yummy salads as well as healthy baked potatoes. Even their chili is a good lunch or even dinner. Which bring s up that subject - dinner. Fast food or frozen? Sometimes the best bet is making a fresh cooked meal but sticking to simple techniques: barbecue, grill and saute. A 1-2-3 suppercan be a can of tuna or sliced cold cutswith a salad and low fat dressing. make a Cobb or chef salad that can last two nights as well.
September begins the season of crazy hours and no time for proper sit down and relax meals.Try to avoid this by eating right. It's hard when you're on the go. Just don't go withhout or yoou'll be running on empty.
It pays to rise earlier than usual to make a fulfilling and satisfying breakfast. After all, this is the most important meal of the day This is a good time to fill up on those much needed proteins to keep you going. The problem is trying to get up instead of having that extra half hour or hour of sleep. I usually opt for the extra shut eye and just grab a piece of fruit fir a fast breakfast. If you have to stop at your local Dunkin Donuts or any fast food buy a quick breakfast sandwich along with a coffee or tea. Bagels are a another solution as well but they're high in calories and you're better or with a bran muffin. Another option is bring instant oatmeal with your to the office and eat it at your desk. It's nutritious and filling - maybe not the best breakfast ,but at least a breakfast.
Lunch and dinner tend to go by the wayside too. We tend to fill up on empty calories and fats thanks to all the drive through and little or no lunch hours.If you have to go fast food then try the healthier alternatives like Subway or Wendy's. Subway allows you to create a low calorie but satisfying lunch . The sandwich combos and dressings are always tasty too. Wendy's lets you to choose from a variety of yummy salads as well as healthy baked potatoes. Even their chili is a good lunch or even dinner. Which bring s up that subject - dinner. Fast food or frozen? Sometimes the best bet is making a fresh cooked meal but sticking to simple techniques: barbecue, grill and saute. A 1-2-3 suppercan be a can of tuna or sliced cold cutswith a salad and low fat dressing. make a Cobb or chef salad that can last two nights as well.
September begins the season of crazy hours and no time for proper sit down and relax meals.Try to avoid this by eating right. It's hard when you're on the go. Just don't go withhout or yoou'll be running on empty.
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