I love November . It’s the start of the winter vegetable season. I begin to see different cabbages and root vegetables coming out in their full glory at my local supermarket. Their appearances remind me not only that Thanksgiving is close by but also of hearty meals. These cold weather harvests add to soups and main dishes , providing us with a with the same doses of minerals and vitamins as do their summer cousins.
Leeks are starting to make a comeback right now. I love leeks, whether in soup or in that famed Piedmontese hot sandwich: leeks on toast. This last is the perfect combination of fresh cooked leeks, buttery toast and freshly grated Parmesan cheese. Another vegetable returning right now is cabbage. This is one of the most versatile fall and winter vegetables. You can shred it into a salad. , stuff the leaves with meats and rice for a filling main dish or combine it with other veggies for a soothing soup. It’s also good for you and high in Vitamin C - a must have during this flu season.
Other vegetables returning to fall tables are Swiss chard , turnips, parsnips and kale. These are also good for you and versatile. There are many different dishes you can make with them. Swiss chard is good cooked with egg and vinegar (again a much loved Piedmontese dish) while turnips and parsnips can be mashed or turned into healthy souffles. Kale leaves are good baked with olive oil and salt as a better alternative to potato chips. Actually you can create a good vegetarian diet with all of these veggies and never touch meat.
Now that it’s November be on the look out for these vegetables. They are a rich reminder that fall and winter can yield some amazing harvests. Add them to your table for nutrition as well as for color and taste .
Monday, November 2, 2009
Saturday, October 31, 2009
Halloween Candyland
Yup, this is the day when kids and even sweet fanged foodies indulge themselves. It's Halloween here in the States and although it's celebrated in other parts of the world, it's a big draw here. Halloween is a time to indulge in mini Snickers or candy corn, popcorn balls or caramel apples. It's a fun day with treats and surprises at every door.
Halloween started out as a Celtic celebration known as the Feast of Samhain .It was the day when the Celts celebrated the dead when the otherworld became thin enough for spirits to pass through. Basically Samhain means summer's end in Gaelic and that's when they celebrated the harvest with bonfires and feasts. The name Halloween itself came from old English :Eallra Hālgena ǣfen or All Hallows Eve. Today we know it as the day for costumes and candy.
We all have our Halloween foodie favorites and memories. Some might remember chocolate or vanilla cupcakes topped with orange icing and black sprinkles. other might remember stuffing handfuls of candy corn into their mouths. I used to like the candy cigarettes and bubble gum myself, A s I got older I used to buy my favorite candy , namely Milk Duds, to hand out , hoping for a few leftovers at the end of October 31st.
I'd like to hear about your favorite Halloween foodie memories. Which one of you out there went mad for popcorn balls? Or Reese's peanut butter cups? Did you like the ghost lollipops or the solid chocolate pumpkins? Let's hear from you sugar crazed ghoulies .
Halloween started out as a Celtic celebration known as the Feast of Samhain .It was the day when the Celts celebrated the dead when the otherworld became thin enough for spirits to pass through. Basically Samhain means summer's end in Gaelic and that's when they celebrated the harvest with bonfires and feasts. The name Halloween itself came from old English :Eallra Hālgena ǣfen or All Hallows Eve. Today we know it as the day for costumes and candy.
We all have our Halloween foodie favorites and memories. Some might remember chocolate or vanilla cupcakes topped with orange icing and black sprinkles. other might remember stuffing handfuls of candy corn into their mouths. I used to like the candy cigarettes and bubble gum myself, A s I got older I used to buy my favorite candy , namely Milk Duds, to hand out , hoping for a few leftovers at the end of October 31st.
I'd like to hear about your favorite Halloween foodie memories. Which one of you out there went mad for popcorn balls? Or Reese's peanut butter cups? Did you like the ghost lollipops or the solid chocolate pumpkins? Let's hear from you sugar crazed ghoulies .
Friday, October 30, 2009
Izakaya Bars - Japan's Version Of Tapas
Yesterday I wrote about izakaya bars . This idea of Japanese tapas intrigued me. Japanese food t me involves a soup and a light but filling dinner. The idea of having quick but well cooked or fried cuisine sounds like a delicious alternative . This is not typical bar food but more along the line of the Spanish tapas which features bites from all different food groups.
Izakaya bars have been in my area, the New York metr,o for the past forty years. I'm sure I've passed them on my trips to Manhattan and thought they were just small Japaneses restaurants. there are a few throughout the US. These bars offer not only sake, the Japanese rice wine and chuhai , a carbonated cocktail but also American whiskies and wines. The foods range from simple edamame , salted soybeans and karaage , a kind of deep fried chicken nugget. There are also soy dishes such as hiyayakko, cold tofu with different savory toppings. This is a popular summer dish perfect with cold beer on a warm humid night . Izakayas also serve yakitori, grilled chicken kabobs that have been marinated in some kind of ginger sauce and then charcoal roasted.
New York has some good izakaya bars. There is Sakagura , in midtown which offered sake lovers some two hundred varieties of sake. Another well loved place is Soba Totta where you can watch yakitori being grilled . Other big US cities like Boston, LA and Chicago have them as well. You can do a search of your area for them .
Izakaya bars are neat way to enjoy good Japanese food and drink if you're pressed for time. They also make great date spots and fun pre and after theater or movie hangouts. You get to experience the best of Japanese food if you're on the run.
Izakaya bars have been in my area, the New York metr,o for the past forty years. I'm sure I've passed them on my trips to Manhattan and thought they were just small Japaneses restaurants. there are a few throughout the US. These bars offer not only sake, the Japanese rice wine and chuhai , a carbonated cocktail but also American whiskies and wines. The foods range from simple edamame , salted soybeans and karaage , a kind of deep fried chicken nugget. There are also soy dishes such as hiyayakko, cold tofu with different savory toppings. This is a popular summer dish perfect with cold beer on a warm humid night . Izakayas also serve yakitori, grilled chicken kabobs that have been marinated in some kind of ginger sauce and then charcoal roasted.
New York has some good izakaya bars. There is Sakagura , in midtown which offered sake lovers some two hundred varieties of sake. Another well loved place is Soba Totta where you can watch yakitori being grilled . Other big US cities like Boston, LA and Chicago have them as well. You can do a search of your area for them .
Izakaya bars are neat way to enjoy good Japanese food and drink if you're pressed for time. They also make great date spots and fun pre and after theater or movie hangouts. You get to experience the best of Japanese food if you're on the run.
Thursday, October 29, 2009
Romantic Dinners
Yesterday's New York Times Dining section had an interesting article about romantic dinners. It mentioned all the places couples ate at during the various stage s of their courtship. After all what works for a first date may not for one several months later. Then again it depends upon the people eating.
The article, cleverly written by Melena Ryzik is also most like an anthropologist's guide of modern dating and eating habits. Usually Internet dates as well as first dates meet over drinks and tapas or any bar that serves fresh from the oven nibble.s As a couple progresses with their relationship both the attitude and the restaurant get more intimate and cozy. They may head over to a pizzeria or just go restaurant hopping or as it's known eat along date. A couple may wind up in one place for ramen noodles and then for some edame and sake at an izakaya , This last is now springing up allover Manhattan andy it's which is kind of like a Japanese tapas bar. Of course, there are the burgers and fries joint as well where you can be relaxed and yourself.
Unfortunately the article doesn't mention what to do about more expensive dates. New York is full of intimate cozy restaurants that cater to couple.s. The West Village has plenty of them . however these come with a celebrity cachet that can disturb a candlelit evening alone. Although for a really romantic meal nothing beats a bateau dinner ride around the island. here you can enjoy not only good food but a lovely view of New York City.
Romantic meals for two can be anything and anywhere. You don't have to live in New York to experience one. You could use a beach for a fall picnic or a country inn. Even a meal cooked at home with candlelight and just each other is fine too.
The article, cleverly written by Melena Ryzik is also most like an anthropologist's guide of modern dating and eating habits. Usually Internet dates as well as first dates meet over drinks and tapas or any bar that serves fresh from the oven nibble.s As a couple progresses with their relationship both the attitude and the restaurant get more intimate and cozy. They may head over to a pizzeria or just go restaurant hopping or as it's known eat along date. A couple may wind up in one place for ramen noodles and then for some edame and sake at an izakaya , This last is now springing up allover Manhattan andy it's which is kind of like a Japanese tapas bar. Of course, there are the burgers and fries joint as well where you can be relaxed and yourself.
Unfortunately the article doesn't mention what to do about more expensive dates. New York is full of intimate cozy restaurants that cater to couple.s. The West Village has plenty of them . however these come with a celebrity cachet that can disturb a candlelit evening alone. Although for a really romantic meal nothing beats a bateau dinner ride around the island. here you can enjoy not only good food but a lovely view of New York City.
Romantic meals for two can be anything and anywhere. You don't have to live in New York to experience one. You could use a beach for a fall picnic or a country inn. Even a meal cooked at home with candlelight and just each other is fine too.
Wednesday, October 28, 2009
Know Your Chinese Noodles
Chinese food has wonderful variety and texture. It has crunch and bite , sweet and sour. One of the staples of the cuisine is noodles. Most Americans only know spaghetti’s Eastern cousin lo mein. Yet there are so many more . They can be mixed with a variety of meats and vegetables to form creative and tasty dishes.
Noodles are one of the earliest creations of Chinese cooking. They date from the East Han dynasty about around 30 and 220 AD. There were noodle sellers as early as the Song Dynasty which was between 920 ans1292 D> Even though a popular theory is that Marco Polo brought these noodles back to Italy it’s not true. He probably did eat them on his travels and was reminded of the pasta back home. Noodles can be made from a variety of ingredients. They are either made from wheat or rice starch or mung bean paste. Lo mein are th e most commonly eaten, especially here in the States. There are others that are just as good. There is the cat’s ear that shaped like a triangle and eaten with vegetables. Cellophane noodles, made from mung bean are another popular one and are used most commonly for those learning how to cook Chinese.
Like pasta you have to boil the noodles first. However ,unlike pasta, you can then fry them up in a work , skillet or deep fryer, depending upon what you want to do with them.. Usually most noodles only take four to five minutes to boil while the thinner rice ones take only two to three minutes they should be drained in a colander with cold water running on them to stop any further cooking. Cellophane noodles should be soaked in hot water before any cooking to soften them.
Chinese food is made extra wonderful thanks to the variety of noodles. These are the backbone of the cuisine. They add flavor and texture to the different meats vegetables and spices. They also help to vary the menu as well making the cuisine diverse and fun.
Noodles are one of the earliest creations of Chinese cooking. They date from the East Han dynasty about around 30 and 220 AD. There were noodle sellers as early as the Song Dynasty which was between 920 ans1292 D> Even though a popular theory is that Marco Polo brought these noodles back to Italy it’s not true. He probably did eat them on his travels and was reminded of the pasta back home. Noodles can be made from a variety of ingredients. They are either made from wheat or rice starch or mung bean paste. Lo mein are th e most commonly eaten, especially here in the States. There are others that are just as good. There is the cat’s ear that shaped like a triangle and eaten with vegetables. Cellophane noodles, made from mung bean are another popular one and are used most commonly for those learning how to cook Chinese.
Like pasta you have to boil the noodles first. However ,unlike pasta, you can then fry them up in a work , skillet or deep fryer, depending upon what you want to do with them.. Usually most noodles only take four to five minutes to boil while the thinner rice ones take only two to three minutes they should be drained in a colander with cold water running on them to stop any further cooking. Cellophane noodles should be soaked in hot water before any cooking to soften them.
Chinese food is made extra wonderful thanks to the variety of noodles. These are the backbone of the cuisine. They add flavor and texture to the different meats vegetables and spices. They also help to vary the menu as well making the cuisine diverse and fun.
Tuesday, October 27, 2009
Comfort Food For Chilly Days
As we glide from October to November it;s time to think about what warms us up and keeps us happy. What makes a good comfort food on a brisk , day or during a cold, rainy evening? All of us have our favorites. It could be a bowl of hot soup or a nice grilled cheese. Comfort food could star the day off or end it.
Soup is always a good warmer upper for these late October days. It's light yet filling and acts almost as antifreeze against the damp and nip. I always like pumpkin soup on those days. it;s filling and hearty while connecting me to my family and their past. There's also something soothing about the mix of the pumpkin blend with milk and butter as well. Another fall favourite is beef or mushroom barley soup. One of my favorite Jersey diners The Coach House in North Bergen has an excellent version of it, with the soup being more of a potage , rich with large beef and tomato chunks. Another comfort food that I like is a good bacon and eggs meal. Mind you, I eat soy bacon these days but the taste is the same as the real stuff. It makes for a great Sunday night dinner with toast and tea.
Other people have their own cold weather comfort foods. meat loaf is big this time of year. Some friends of mine find it their security blanket during rough times. Their version of it is a couple of slabs of it smothered in gravy with a side of mashed potatoes. others like the foods of their heritage such as my Greek friends with their passion for dolmades or Chinese students loving hot noodle dishes , reminiscent of ones that neighborhood street vendors back home sell
Everyone has their favorite cold weather comfort foods. What's yours? Is it a warm breakfast that prepares you for the day?A hot soup after a stressful business meeting? Or a childhood favorite to be savored over a Saturday of raking leaves? Every one has a go to comfort food. Let's hear from you foodies out there about makes you happy during these chill, brisk autumn days.
.
Soup is always a good warmer upper for these late October days. It's light yet filling and acts almost as antifreeze against the damp and nip. I always like pumpkin soup on those days. it;s filling and hearty while connecting me to my family and their past. There's also something soothing about the mix of the pumpkin blend with milk and butter as well. Another fall favourite is beef or mushroom barley soup. One of my favorite Jersey diners The Coach House in North Bergen has an excellent version of it, with the soup being more of a potage , rich with large beef and tomato chunks. Another comfort food that I like is a good bacon and eggs meal. Mind you, I eat soy bacon these days but the taste is the same as the real stuff. It makes for a great Sunday night dinner with toast and tea.
Other people have their own cold weather comfort foods. meat loaf is big this time of year. Some friends of mine find it their security blanket during rough times. Their version of it is a couple of slabs of it smothered in gravy with a side of mashed potatoes. others like the foods of their heritage such as my Greek friends with their passion for dolmades or Chinese students loving hot noodle dishes , reminiscent of ones that neighborhood street vendors back home sell
Everyone has their favorite cold weather comfort foods. What's yours? Is it a warm breakfast that prepares you for the day?A hot soup after a stressful business meeting? Or a childhood favorite to be savored over a Saturday of raking leaves? Every one has a go to comfort food. Let's hear from you foodies out there about makes you happy during these chill, brisk autumn days.
.
Monday, October 26, 2009
Prosecco - The Other Italian Champagne
There’s nothing like a good glass of champagne with a meal. It celebrates not only the event but the taste and flavors of the food before it. Usually most people reach for a good French variety. However the Italians produce an excellent one called Prosecco. This is a dry champagne with not as many bubbles but a lot of flavor.
Prosecco is Italy‘s answer to Dom Perignon. It’s not as sweet tasting as Asti Spumante and is not as overly fizzy as it is either. It has a light lemony taste that is perfect with everything from pasta to risotto , from meat s to fish. It is fermented from Prosecco grapes that have been around since Roman times . In fact Pliny the Elder praise din as the vinum procinum. The name Prosecco came from the town of prosecco, located near Trieste in Italy‘s Northeast corner. However it’s now made in Piedmonte , rivaling Asti Spumanti in production It is cheaper to make thanks to the Chermat method of fermentation. This method allows the wine to go through the second fermentation in pressurized tanks rather than in individual bottles. No turning the bottles every day as in Champagne. The shorter, tank fermentation is preferable for Prosecco because it preserves the freshness and the flavor of the grapes.
Prosecco is more of a summer wine and served with light summer dishes as opposed to heavy pastas. However I had mine the other night with a wonderful dish of artichoke ravioli. It really complimented it and brought out the taste of the sage butter sauce and the artichoke filling itself. However Prosecco is recommended with vegetables so maybe that’s why everything worked. It’s also the main ingredient in a Bellini that wonderful peach cocktail known in Venice. I plan on buying and serving Prosecco this way for holiday brunches,
If you’re looking for a better alternative to Champagne then try Prosecco. Its’ light dry taste will make you an instant fan . It’s the perfect holiday drink this season.
Prosecco is Italy‘s answer to Dom Perignon. It’s not as sweet tasting as Asti Spumante and is not as overly fizzy as it is either. It has a light lemony taste that is perfect with everything from pasta to risotto , from meat s to fish. It is fermented from Prosecco grapes that have been around since Roman times . In fact Pliny the Elder praise din as the vinum procinum. The name Prosecco came from the town of prosecco, located near Trieste in Italy‘s Northeast corner. However it’s now made in Piedmonte , rivaling Asti Spumanti in production It is cheaper to make thanks to the Chermat method of fermentation. This method allows the wine to go through the second fermentation in pressurized tanks rather than in individual bottles. No turning the bottles every day as in Champagne. The shorter, tank fermentation is preferable for Prosecco because it preserves the freshness and the flavor of the grapes.
Prosecco is more of a summer wine and served with light summer dishes as opposed to heavy pastas. However I had mine the other night with a wonderful dish of artichoke ravioli. It really complimented it and brought out the taste of the sage butter sauce and the artichoke filling itself. However Prosecco is recommended with vegetables so maybe that’s why everything worked. It’s also the main ingredient in a Bellini that wonderful peach cocktail known in Venice. I plan on buying and serving Prosecco this way for holiday brunches,
If you’re looking for a better alternative to Champagne then try Prosecco. Its’ light dry taste will make you an instant fan . It’s the perfect holiday drink this season.
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