This is the time of year to take the little foodies apple and pumpkin picking. It’s time to teach them that some foods doesn’t originally come from grocery stores but from plants. It’s also time to show them the goodness of a handpicked harvest and how delicious fresh picked fruit can be.
Most states along the East Coast right now are ripe with all sorts of bounties. New Jersey ,New York and Pennsylvania all have their trees heavy with Macs and Golden Delicious. New England is also ready for apple season as well with dozens of farms now opening their orchards to locals and visitors. Also California and Michigan farms are now open to apple picking too. Most advertise with coupons in local papers so keep your eyes peeled for some great offers. Some farms also have rip grape vines right now so you could do some late season picking for them as well. Of course all farms have pumpkins. Remember to save the seeds for some serious healthy snacking later on.
Farms also have other fresh made products as well. Stock up on some apple butter as well as cider. This is also the time to treat the little ones to homemade cookies and hand dipped caramel and candied apples too. Farms also have great vegetables from leftover harvests so take advantage of any late blooming tomatoes or corn as well. This last two depend on where you live.
Now is the time to get out there and enjoy every aspect of fall. This is the season to relish all the facets of Mother Nature from the fresh , chill air, to the tangy taste of just picked apples . Enjoy this harvest time.
Wednesday, October 7, 2009
Tuesday, October 6, 2009
Oh Fishsticks!!!
Fish fingers or sticks are one of every foodie;s childhood favorites; Who can forget those crunchy long wands filled with flaky cod , dipped in catsup . They were usually served on Friday and usually had a good helping of crunchy fries with them.. Luckily they haven;t gone out of production so another generation of kids can enjoy them. Besides they're a brain food, full of omega 3 which enhances brain development.
There are two brands that stand out to me. Mrs Pauls' , first developed in 1947 and Gorton's which is oneof the US's oldest food companies, , started in 1847. I love them both , but have a weakness for the first. Mr's. Paul's fish sticks were always so crispy it was like eating a snack food as opposed to something good for me. Now the company has fish shaped nuggets along with healthy fish sticks. Their crab cakes look delicious and I think I will be trying those out soon with some homemade cole slaw.
Gorton's was also a childhood favorite and remained so until my adulthood. This is one of the countries oldest starting in 1847 with the sons of French and Indian war veteran,. John Pew starting a dried cod fishery. Gortons has expanded too over the years and now includes shrimp and tilapia along with a low calorie, healthier brand of frozen fish. The company also produces some nice looking flavored filets that are on my must try list as well. They're kind of the grown up version of fish sticks.
Fish sticks are a wonderful; childhood memory. Luckily my favorite brands are still on the market to be tried whenever I like. There's nothing like a fish stick and chips dinner to make me feel warm and fuzzy. It's like being a kid all over again.
There are two brands that stand out to me. Mrs Pauls' , first developed in 1947 and Gorton's which is oneof the US's oldest food companies, , started in 1847. I love them both , but have a weakness for the first. Mr's. Paul's fish sticks were always so crispy it was like eating a snack food as opposed to something good for me. Now the company has fish shaped nuggets along with healthy fish sticks. Their crab cakes look delicious and I think I will be trying those out soon with some homemade cole slaw.
Gorton's was also a childhood favorite and remained so until my adulthood. This is one of the countries oldest starting in 1847 with the sons of French and Indian war veteran,. John Pew starting a dried cod fishery. Gortons has expanded too over the years and now includes shrimp and tilapia along with a low calorie, healthier brand of frozen fish. The company also produces some nice looking flavored filets that are on my must try list as well. They're kind of the grown up version of fish sticks.
Fish sticks are a wonderful; childhood memory. Luckily my favorite brands are still on the market to be tried whenever I like. There's nothing like a fish stick and chips dinner to make me feel warm and fuzzy. It's like being a kid all over again.
Monday, October 5, 2009
Stop In At Stop & Shop
My idea of a fun Saturday night is heading over to my local Stop & Shop. It shows just how much of a true foodie I really am. I love this grocery store. It has all sorts of neat products that I can’t get at grocery chains. Going in there is like visiting a fairyland. it’s just wonderful, full of fresh baked goodies and aisle upon aisle of tempting foods.
What do I like most about the store? There is the bakery that has tons of cookies, muffins, breads and pies to choose from. Bad enough they have their own yummy brand of organic chocolate chips, there are homemade black and white cookies, fruit pie wedges and small cakes to make me go off my diet. I also love their vast array of cold cuts and cheeses. it’s like walking into a full blown deli with the amazing selection of salamis, portabellas along with Parmesans and Bries.
Another aspect that I love is the fact the store has stocks up on every variety of food stuff as well. If you' re looking oatmeal, there are dozens of kinds to sort through, if you’re looking for a frozen pizza, Stop and Shop has every brand and flavor out there. This is the best place to load up on food before an upcoming winter storm. They also have a good array of household cleaners, light bulbs, pet and baby items.
As a foodie I love going to Stop & Shop. There’s so much to choose from. I can treat myself to some gourmet goodies while planning out my week’s menu. It’s just a neat place if you re into food.
What do I like most about the store? There is the bakery that has tons of cookies, muffins, breads and pies to choose from. Bad enough they have their own yummy brand of organic chocolate chips, there are homemade black and white cookies, fruit pie wedges and small cakes to make me go off my diet. I also love their vast array of cold cuts and cheeses. it’s like walking into a full blown deli with the amazing selection of salamis, portabellas along with Parmesans and Bries.
Another aspect that I love is the fact the store has stocks up on every variety of food stuff as well. If you' re looking oatmeal, there are dozens of kinds to sort through, if you’re looking for a frozen pizza, Stop and Shop has every brand and flavor out there. This is the best place to load up on food before an upcoming winter storm. They also have a good array of household cleaners, light bulbs, pet and baby items.
As a foodie I love going to Stop & Shop. There’s so much to choose from. I can treat myself to some gourmet goodies while planning out my week’s menu. It’s just a neat place if you re into food.
Saturday, October 3, 2009
Home Baked Goodness - Biscuits
October is definitely baking weather. It's the season to get out the measuring cups, flour and pans. What better way to welcome in the cooler temps than with a plate of nice, hot biscuits? They're relatively easy to make and good with a fall morning breakfast of bacon and eggs.
Biscuits come from the British hardtack and mean twice cooked. usually the word means cookie in Brit English but someone the meaning kind of veered off (Our word cookie is from the Dutch koekje or little cake). it's derives from the Latin meaning twice baked and is similar to the Italian biscotti. The closest European equivalent is the English or Scottish scone or bannock from the Shetland islands. This is a small bread made with baking soda or baking powder rather than yeast. This ingredient acts as a leavener. Most biscuits are for breakfast but you could make yours for a strawberry or peach shortcake.
What makes a good biscuit? The exact amount of ingredients is crucial to producing a tender , fluffy biscuit that almost melts in your mouth. Another important factor is that it's kneaded by hand to get the right texture. The third comes from baking the batter in a very hot oven. The top should be a golden brown and the inside should be moist and somewhat chewy(you can tell when they're done by inserting a toothpick. if it comes out clean m they're finished). Some bakers add honey or cheddar (as Red Lobster does) to make them more flavorful. That depends on you and what you have planned. There's nothing like a cheese biscuit stuffed with bacon and scrambled egg for a brunch. Of course a honey biscuit is nice ,served with butter or clotted cream for a tea.
Whip up a batch of biscuits. for your fall brunch or breakfast. there's nothing like the melt in your mouth texture or the sweet flavor of a good old , down home biscuit. It's perfect with a good cup of hot coffee or tea when the leaves start falling.
Biscuits come from the British hardtack and mean twice cooked. usually the word means cookie in Brit English but someone the meaning kind of veered off (Our word cookie is from the Dutch koekje or little cake). it's derives from the Latin meaning twice baked and is similar to the Italian biscotti. The closest European equivalent is the English or Scottish scone or bannock from the Shetland islands. This is a small bread made with baking soda or baking powder rather than yeast. This ingredient acts as a leavener. Most biscuits are for breakfast but you could make yours for a strawberry or peach shortcake.
What makes a good biscuit? The exact amount of ingredients is crucial to producing a tender , fluffy biscuit that almost melts in your mouth. Another important factor is that it's kneaded by hand to get the right texture. The third comes from baking the batter in a very hot oven. The top should be a golden brown and the inside should be moist and somewhat chewy(you can tell when they're done by inserting a toothpick. if it comes out clean m they're finished). Some bakers add honey or cheddar (as Red Lobster does) to make them more flavorful. That depends on you and what you have planned. There's nothing like a cheese biscuit stuffed with bacon and scrambled egg for a brunch. Of course a honey biscuit is nice ,served with butter or clotted cream for a tea.
Whip up a batch of biscuits. for your fall brunch or breakfast. there's nothing like the melt in your mouth texture or the sweet flavor of a good old , down home biscuit. It's perfect with a good cup of hot coffee or tea when the leaves start falling.
Friday, October 2, 2009
Foodie Differences
I teach college freshmen who have only been in this country a few weeks. They are straight form China and still are feeling their way around American ways . This also applies to their eating habits as well. I found out today via a discussion that they are not used to American cooking. We may have some yummy dishes but they're still hard to swallow.
The one thing that impressed them was that our food is too soft. I heard this also from an Italian cousin who visited me int he early 1980's. The food , especially the bread was too gooey and gummy, not like the crusty loves she was used to . My students have a similar complaint about chicken. It's too mushy for them although this could be that they're eating cafeteria food. That can skew your idea of it (again this was the same cafeteria that made me gain the "Freshman Fifteen" back in the late Seventies obviously my alma mater went downhill food wise). Other foods are too bland or too salty. Again I'm sensing a matter of mass produced service style food. They didn't have too many growls when we ate at New York's hard Rock Cafe a few weeks back.
Chinese food here is not going to be the same as it is back home for them either. I know from a Chinese colleague , that about a cup of sugar is dumped into some Chinese American dishes to make it more appealing to our palates. (this doesn't say much about us). The kids want food that doesn't have the weird colored sauces or overly flavored recipes. They want fresh as I can see when I teach their morning class. They are always noshing on fresh cut pineapple or apples ,. I don't see any American students with that.
There is a world of differences right now between us. One of them is food. In a few years, I know, that gap will be somewhat closed. They'll experience pizza and cupcakes, sloppy joes and chocolate shakes. For now though they may be here but their palates are back in their homeland.
The one thing that impressed them was that our food is too soft. I heard this also from an Italian cousin who visited me int he early 1980's. The food , especially the bread was too gooey and gummy, not like the crusty loves she was used to . My students have a similar complaint about chicken. It's too mushy for them although this could be that they're eating cafeteria food. That can skew your idea of it (again this was the same cafeteria that made me gain the "Freshman Fifteen" back in the late Seventies obviously my alma mater went downhill food wise). Other foods are too bland or too salty. Again I'm sensing a matter of mass produced service style food. They didn't have too many growls when we ate at New York's hard Rock Cafe a few weeks back.
Chinese food here is not going to be the same as it is back home for them either. I know from a Chinese colleague , that about a cup of sugar is dumped into some Chinese American dishes to make it more appealing to our palates. (this doesn't say much about us). The kids want food that doesn't have the weird colored sauces or overly flavored recipes. They want fresh as I can see when I teach their morning class. They are always noshing on fresh cut pineapple or apples ,. I don't see any American students with that.
There is a world of differences right now between us. One of them is food. In a few years, I know, that gap will be somewhat closed. They'll experience pizza and cupcakes, sloppy joes and chocolate shakes. For now though they may be here but their palates are back in their homeland.
Thursday, October 1, 2009
Late Summer Harvests
Yesterday's; Food Section of the Times was all about using up the last of the garden harvest.This is a good idea but what exactly do you do ? After all by this time you're probably sick of eating all those tomatoes squash an cucumbers. Not to worry. The article has some interesting ideas.
Melissa Clark's piece was full of good suggestionss. I liked her idea for a fig (although I'm not a big fan of the fruit) tart. Here she take s leftover figs and makes a savory tart with them. In it go in onions rosemary and Stilton cheese. It's then poured on a pre made phyllo dough crust an d baked for 25 minutes in a 400 degree oven. This is a nice way of getting rid of any left over fig. I imagine you could sub in any veggie like peppers and squash ans surprisingly even apples to create this dish.
Another good idea is ratatouille This time cook it with sausage and bake it in a pot pie with a corn meal crust. this is a more interesting take on the recipe and something a family might appreciate. Another intriguing recipe is an eclair not filled with cream, but with tomatoes and ricotta cheese. It;s the same principle as a sweet one but with a savory filling. it;s a great wayto rind your fridge of the bumper crop of both the vine ripened fruit and basil.
Don't worry if your freezer or fridge is bursting with the last of the summer harvest. There are many ways in which you can use up those leftover tomatoes figs and peppers along with squash. Just be creative!
Melissa Clark's piece was full of good suggestionss. I liked her idea for a fig (although I'm not a big fan of the fruit) tart. Here she take s leftover figs and makes a savory tart with them. In it go in onions rosemary and Stilton cheese. It's then poured on a pre made phyllo dough crust an d baked for 25 minutes in a 400 degree oven. This is a nice way of getting rid of any left over fig. I imagine you could sub in any veggie like peppers and squash ans surprisingly even apples to create this dish.
Another good idea is ratatouille This time cook it with sausage and bake it in a pot pie with a corn meal crust. this is a more interesting take on the recipe and something a family might appreciate. Another intriguing recipe is an eclair not filled with cream, but with tomatoes and ricotta cheese. It;s the same principle as a sweet one but with a savory filling. it;s a great wayto rind your fridge of the bumper crop of both the vine ripened fruit and basil.
Don't worry if your freezer or fridge is bursting with the last of the summer harvest. There are many ways in which you can use up those leftover tomatoes figs and peppers along with squash. Just be creative!
Wednesday, September 30, 2009
Foods That Excite Us
Every foodie out there has a favorite dish that just transcends him or her. This could be just a simple sandwich or an elaborately prepared meal. It could be something exotic or something commonplace. All in all it's the food that excites us.
I have to admit a weakness for fresh tomato and mayo sandwiches. This has been my go to sandwich since I was twelve . I had read about it in one of those tween books and it had been the heroine's favorite. Yet there's nothing like a Jersey tomatoes sliced thinly and then layered on toasted white bread. Of course it pays to have the bread slathered with mayo. I have tweaked this simple recipe over the years. I've added tarragon to the mayonnaise as well as sprinkle don fresh ground sea salt and pepper. Still the original tastes the best. There's something satisfying about the tomatoes acidity mingling with the mayo's creaminess along with the toasted aftertaste of the bread.
Other foods that excite me are caramel apples. Again is is just simply caramel overlaid over an apple but the two tastes together are magical. There's something about the way these two sweet tastes come together. It's the same with strawberries s or raspberries and bitter chocolate. Both are sweet and you'd think the taste would be jarring but they're not.
What are the tastes that excite you? Is it something as simple as what I've described or is it more complex. Write to us here with your loves, your ideas and your thought on foods that get you going.
I have to admit a weakness for fresh tomato and mayo sandwiches. This has been my go to sandwich since I was twelve . I had read about it in one of those tween books and it had been the heroine's favorite. Yet there's nothing like a Jersey tomatoes sliced thinly and then layered on toasted white bread. Of course it pays to have the bread slathered with mayo. I have tweaked this simple recipe over the years. I've added tarragon to the mayonnaise as well as sprinkle don fresh ground sea salt and pepper. Still the original tastes the best. There's something satisfying about the tomatoes acidity mingling with the mayo's creaminess along with the toasted aftertaste of the bread.
Other foods that excite me are caramel apples. Again is is just simply caramel overlaid over an apple but the two tastes together are magical. There's something about the way these two sweet tastes come together. It's the same with strawberries s or raspberries and bitter chocolate. Both are sweet and you'd think the taste would be jarring but they're not.
What are the tastes that excite you? Is it something as simple as what I've described or is it more complex. Write to us here with your loves, your ideas and your thought on foods that get you going.
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