Sorry guys,
I have a very bad head cold that I can't shake off. I cannot think or write straight. Everything should be all right by Monday. I'll be back to relative normal by then. Enjoy the older columns in the meantime.
Liz
Saturday, November 21, 2009
Friday, November 20, 2009
Good Foodie Manners
This is the season to be asked to dinner. With that, your;e going to have to be a polite foodie and bring something to the table. Never - ever show up at your host's home empty handed.it's just rude and also unthinking. Bring along some sort of gift that pertains to the meal. You can choose from wine, candy or flowers. It doesn't matter the cost as long as you come in with a thank you gift.
Wine is always a lovely present. try to choose one that is either the host 's favorite or one that goes with the meal. If there is a celebration , such as a promotion or publication , then carry a bottle of Prosecco or Asti to help ring in the good news. You many want to think about gifting with a cordial or liquor. These can be great in after dinner coffees or in drinks. if it's a more rustic celebration think about a robust hard cider that goes well with fall barbecues or cassoulets.
Flowers and candy are other good gifts to bring to someone's house. A bouquet od a fall mums look pretty on a set table and your host will appreciate them. Don't choose elaborate sprays. Just pick out a simple bouquet you cna get at your local grocery store. A box of chocolates is another nice way of saying "Thanks, for inviting me." You don't have to settle on Godiva there's Russell Stover and Whitman Candies have excellent samplers that will appeal to everyone's tastes.
Be a polite foodie and remember to bring a gift. Just don't go crazy looking for that special vintage or that rare flower. Surprise them your hosts with something simple yet from the heart!
Wine is always a lovely present. try to choose one that is either the host 's favorite or one that goes with the meal. If there is a celebration , such as a promotion or publication , then carry a bottle of Prosecco or Asti to help ring in the good news. You many want to think about gifting with a cordial or liquor. These can be great in after dinner coffees or in drinks. if it's a more rustic celebration think about a robust hard cider that goes well with fall barbecues or cassoulets.
Flowers and candy are other good gifts to bring to someone's house. A bouquet od a fall mums look pretty on a set table and your host will appreciate them. Don't choose elaborate sprays. Just pick out a simple bouquet you cna get at your local grocery store. A box of chocolates is another nice way of saying "Thanks, for inviting me." You don't have to settle on Godiva there's Russell Stover and Whitman Candies have excellent samplers that will appeal to everyone's tastes.
Be a polite foodie and remember to bring a gift. Just don't go crazy looking for that special vintage or that rare flower. Surprise them your hosts with something simple yet from the heart!
Thursday, November 19, 2009
Getting Ready For Thanksgiving
Yesterday's Times Dining section was all about Thanksgiving. there were articles about desserts sides and quick dishes you can make. To be honest this whole section is a keeper. There are so many good recipes that you can make them for other holidays as well and even for holidays parties.
I particularly liked Mark Bittman's "101 Starts on The Day" This article was literally 101 quick and easy recipes. from appetizers to desserts. I liked that he included baked pears and Indian pudding in his dessert section. Not a lot of food writers put this first recipe in their articles and I don't see why not. Baked pears are just as delicious as baked apples and add more sophistication to a meal. Indian pudding is a once popular dessert that we don't see anymore. it;s just a simple cornmeal and molasses baked pudding that would also go well after a Christmas ham. Bittman has a spicy brittle recipe in their, made with jicama peppers. This would be a nice after thought , and a better after dinner alternative to butter mints (although those are nice too)
Other articles were about desserts and stuffing. The Times, never one for tradition offers different spins on both recipes. Florence Fabricant's article gives us recipes for a chocolate maple mousse and the french pastry , the charlotte which is made with bread and dried fruit. Melissa Clark's article on various stuffings gives us new spins that involve shrimp and shiitake mushrooms in twow separate dressing recipes.
You can have a traditional Thanksgiving spread but you can also experiment. The Times offers different takes on classics with recipes that are worth keeping. These should get you through any holiday and make your dinner table a little more exciting.
I particularly liked Mark Bittman's "101 Starts on The Day" This article was literally 101 quick and easy recipes. from appetizers to desserts. I liked that he included baked pears and Indian pudding in his dessert section. Not a lot of food writers put this first recipe in their articles and I don't see why not. Baked pears are just as delicious as baked apples and add more sophistication to a meal. Indian pudding is a once popular dessert that we don't see anymore. it;s just a simple cornmeal and molasses baked pudding that would also go well after a Christmas ham. Bittman has a spicy brittle recipe in their, made with jicama peppers. This would be a nice after thought , and a better after dinner alternative to butter mints (although those are nice too)
Other articles were about desserts and stuffing. The Times, never one for tradition offers different spins on both recipes. Florence Fabricant's article gives us recipes for a chocolate maple mousse and the french pastry , the charlotte which is made with bread and dried fruit. Melissa Clark's article on various stuffings gives us new spins that involve shrimp and shiitake mushrooms in twow separate dressing recipes.
You can have a traditional Thanksgiving spread but you can also experiment. The Times offers different takes on classics with recipes that are worth keeping. These should get you through any holiday and make your dinner table a little more exciting.
Wednesday, November 18, 2009
How About A Nice Brisket?
Brisket is another cold weather dish that suits anybody’s palate. This hearty cut of beef can be turned into a satisfying main meal and then into tasty leftovers. It is also easy to cook and there are several ways in which to prepare it. It’can also go with many sides.
Brisket is the cut of beef that is located in a cow's upper breast or lower chest region. Ashkenazi and eastern European Jews brought brisket recipes with them and it became popular in delis in New York‘s Lower East Side. It’s usually cooked braised such as pot roast. The American South also loves brisket, rubbing it with a variety of spices and then cooking it over a low charcoal or hardwood heat. Usually it’s hickory smoked for added flavor but other woods such as pecan or mesquite can also be used. The Chinese love this cut as well. They first spice it and then cook it over a low heat. The slices are served in soup or over noodles.
You can make brisket a variety of ways. The easiest is braising it like pot roast and serving it with carrots and potatoes. You can add beer to the recipe . Use a dark one rather than a light one. For a tangier fare, think about a spicy chili marinade or rub. For a sweeter, yet still tongue tickling taste try a maple syrup , ground pepper marinade for a sweet spicy flavor. Mix maple syrup with white wine vinegar, one or two tablespoons of oil and a good dose of cracked pepper.
Brisket is a wonderful dish to serve during these cold November nights. Make it traditional style or add some spices for a more interesting flair. Either way , this cut of beef is going to be delicious
Brisket is the cut of beef that is located in a cow's upper breast or lower chest region. Ashkenazi and eastern European Jews brought brisket recipes with them and it became popular in delis in New York‘s Lower East Side. It’s usually cooked braised such as pot roast. The American South also loves brisket, rubbing it with a variety of spices and then cooking it over a low charcoal or hardwood heat. Usually it’s hickory smoked for added flavor but other woods such as pecan or mesquite can also be used. The Chinese love this cut as well. They first spice it and then cook it over a low heat. The slices are served in soup or over noodles.
You can make brisket a variety of ways. The easiest is braising it like pot roast and serving it with carrots and potatoes. You can add beer to the recipe . Use a dark one rather than a light one. For a tangier fare, think about a spicy chili marinade or rub. For a sweeter, yet still tongue tickling taste try a maple syrup , ground pepper marinade for a sweet spicy flavor. Mix maple syrup with white wine vinegar, one or two tablespoons of oil and a good dose of cracked pepper.
Brisket is a wonderful dish to serve during these cold November nights. Make it traditional style or add some spices for a more interesting flair. Either way , this cut of beef is going to be delicious
Tuesday, November 17, 2009
Oliver's Twist On Cooking
Jamie Oliver is a good chef. He's also likable too with his Cool Britannia demeanor and breezy style of cooking. He's also out to conquer America , well, at least our eating habits anyway. He claims that we're a country of snackers with not a lot of fresh veggies and fruit s in our diets. he wants to start a revolution - as he did with British diets.
Oliver is credited with turning the English school cafeteria on its' head. He banished mystery meats and canned, sodium drenched veggies from kids diets. The result was better nutrition and more variety. Kids now eat healthier and tastier versions of tacos, pasta, pizza and burgers. Oliver pushed to make school food the best of British cooking. He's now on that crusade here visiting various school districts throughout the country. He also wants Americans to grow their own produce, even if it's just herbs. Another push is to eliminate our need for sugary drinks and snacking. In his eyes, he recently told USA Weekend magazine American eats way too much.
This is all well and good but can anyone really reform the American diet? Our First Lady is trying. Some families out there are following her example by offering more leafy greens and better meals and snack choices. The problem is do Americans ever really listen? Do we ever really change our bad habits.. We may go on health kicks but we always returns to our one true love- junk food. Look, we're passionate about chips and dips, madly in love with our sodas and go wild for anything barbecued to a crisp.
Good luck to Jamie Oliver with this big project. I don't know if he can thoroughly convince any Yank to change his or her eating habits. We balk at being told what to do - especially by a Brit. That was tried two hundred and more years ago and look what happened then. There was even a tea party too.
Oliver is credited with turning the English school cafeteria on its' head. He banished mystery meats and canned, sodium drenched veggies from kids diets. The result was better nutrition and more variety. Kids now eat healthier and tastier versions of tacos, pasta, pizza and burgers. Oliver pushed to make school food the best of British cooking. He's now on that crusade here visiting various school districts throughout the country. He also wants Americans to grow their own produce, even if it's just herbs. Another push is to eliminate our need for sugary drinks and snacking. In his eyes, he recently told USA Weekend magazine American eats way too much.
This is all well and good but can anyone really reform the American diet? Our First Lady is trying. Some families out there are following her example by offering more leafy greens and better meals and snack choices. The problem is do Americans ever really listen? Do we ever really change our bad habits.. We may go on health kicks but we always returns to our one true love- junk food. Look, we're passionate about chips and dips, madly in love with our sodas and go wild for anything barbecued to a crisp.
Good luck to Jamie Oliver with this big project. I don't know if he can thoroughly convince any Yank to change his or her eating habits. We balk at being told what to do - especially by a Brit. That was tried two hundred and more years ago and look what happened then. There was even a tea party too.
Monday, November 16, 2009
High Time For Pie
This is the season for pie baking. Between harvests and Thanksgiving everyone should be rolling out crusts and preparing filling It s’ a great dessert with a long history. People have been celebrating with this simple dessert for millenniums. It’s no wonder that we moderns include it into our holiday rituals.
We have the ancient Egyptians to thank for pie making. They were the first to put a mixture of nuts honey and fruit s into uncooked pastry and bake it. They haeven had two names for covered and open pies. The covered ones were called coffins because of their closed in shape while the ones without were called traps. The Greeks who ruled Egypt in the late Fourth Century were so enamored that they brought the recipes back to Greece. They surrendered the recipe to the Romans who fell madly in love with them. They were even offered to the gods in the temples. From then it spread through out Europe with variations leading to tarts and tartlets. Pie hit England and made their way over to America with the early colonists. Early pie crusts were solid and not at all flaky like their modern day cousins The crusts acted as containers to hold in the juices and fillings. Pie crusts got so thick at times that anything could be put into them , including jugglers and orchestras.
Luckily you don’t have to put Cold Play in your Thanksgiving pie to impress guests. You can go with apple or pecan, both easy pies to make. Another fun and quick choice is the pudding pie - taking an already made pie crust and filling with the pudding of your choice. It’s then easily topped off with Cool Whip, or Reddi Whip and garnished. There’s a lot of variations here but th e most popular flavor s are chocolate and butterscotch.
Pies are a wonderful and fun addition to any holiday dessert table. They’re easy to make , especially if the whole family pitches in. Make two or three in one flavor or vary it. Either way you’ll have a good time both baking and eating these treats.
We have the ancient Egyptians to thank for pie making. They were the first to put a mixture of nuts honey and fruit s into uncooked pastry and bake it. They haeven had two names for covered and open pies. The covered ones were called coffins because of their closed in shape while the ones without were called traps. The Greeks who ruled Egypt in the late Fourth Century were so enamored that they brought the recipes back to Greece. They surrendered the recipe to the Romans who fell madly in love with them. They were even offered to the gods in the temples. From then it spread through out Europe with variations leading to tarts and tartlets. Pie hit England and made their way over to America with the early colonists. Early pie crusts were solid and not at all flaky like their modern day cousins The crusts acted as containers to hold in the juices and fillings. Pie crusts got so thick at times that anything could be put into them , including jugglers and orchestras.
Luckily you don’t have to put Cold Play in your Thanksgiving pie to impress guests. You can go with apple or pecan, both easy pies to make. Another fun and quick choice is the pudding pie - taking an already made pie crust and filling with the pudding of your choice. It’s then easily topped off with Cool Whip, or Reddi Whip and garnished. There’s a lot of variations here but th e most popular flavor s are chocolate and butterscotch.
Pies are a wonderful and fun addition to any holiday dessert table. They’re easy to make , especially if the whole family pitches in. Make two or three in one flavor or vary it. Either way you’ll have a good time both baking and eating these treats.
Saturday, November 14, 2009
Is Champagne Bubbled Out?
I normally reserve any Times article for Thursday's entry but there was one in today's Saturday's Business section that caught my eye. It was about champagne going flat - no not that kind of flat but flat lining it in sales. A lot of the major companies like Moet-Chandon and the ever expensive Veuve-Cliquot are reporting worldwide losses. That means that the companies are going down in price overseas mostly in Britain and France. Hopefully the price will go down as well.
Let's face it though, Champagne is a tough sell. I ordered it for my birthday dinner not long ago. the maitre d' suggested I try Prosecco which was fifty dollars cheaper. I did and was glad. Now I'm a Prosecco fan for life and will probably run to that for any kind of celebratory drinking. I'm also loyal to Prosecco's cousin Asti, thanks to my Piemontese heritage . As a life long New Jersey resident I will probably forgo any overseas champagne and stick to my beloved Tommisello winery's vintages or even some Napa Valley Asti or Prosecco.
Should you buy a bottle of champagne during these hard economic times? You can, but maybe save it for a romantic evening or anniversary or celebrate that everyone still has their jobs with a few close office pals.I wouldn't serve it at a family Christmas party. Relatives usually expect wine or some other kind of mixed drink(unless of course it's to announce something special like an engagement or a promotion). have a few bottles for new year's . The best bet is look for sales along with comparison shop and go for the best deal.
If you want to help the industry buy a bottle of champagne. The pricing should be good these days and it does pay to have one or two bottles in the house. It's rare that champagne goes on sale. This alone should be reason to celebrate.
Let's face it though, Champagne is a tough sell. I ordered it for my birthday dinner not long ago. the maitre d' suggested I try Prosecco which was fifty dollars cheaper. I did and was glad. Now I'm a Prosecco fan for life and will probably run to that for any kind of celebratory drinking. I'm also loyal to Prosecco's cousin Asti, thanks to my Piemontese heritage . As a life long New Jersey resident I will probably forgo any overseas champagne and stick to my beloved Tommisello winery's vintages or even some Napa Valley Asti or Prosecco.
Should you buy a bottle of champagne during these hard economic times? You can, but maybe save it for a romantic evening or anniversary or celebrate that everyone still has their jobs with a few close office pals.I wouldn't serve it at a family Christmas party. Relatives usually expect wine or some other kind of mixed drink(unless of course it's to announce something special like an engagement or a promotion). have a few bottles for new year's . The best bet is look for sales along with comparison shop and go for the best deal.
If you want to help the industry buy a bottle of champagne. The pricing should be good these days and it does pay to have one or two bottles in the house. It's rare that champagne goes on sale. This alone should be reason to celebrate.
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