Could a former US president help make a restuarnat popular?
Yes.
Yesterday;s New York Times Dining section had an interesting article about former president Bill Clinton and his effect on eateries. After he;s spotted at a certain place, the joint becomes the hottest spot. His meal become the most asked for dish. Call it the Bubba effect.
The piece written by David Segal tells of the former president becoming the arbiter of international fine dining. Newspapers and magazines around the world report on his visits. specifically noting where he; goes for his lunches and dinners.What's even better for restaurant owners is that the effect lasts for years. Even if the former leader of the free world ate there five years ago the restaurant and whatever the dish was are still wanted by customers.
Why Clinton? Why not the Bushes or President Carter? It's because President Clinton knows and loves food. before he became a vegan (at his daughter and health's behest) he loved food - good , well made food. If he eats a certain meal , then it must be good. if he likes even a small place then despite what others say about it it must be fantastic.
Again call it the Bubba effect. Bill Clinton has left a lasting legacy. Who knew it would include food too.
Thursday, October 28, 2010
Wednesday, October 27, 2010
Candy is Dandy But
Most parents are cringing already in anticipation of Sunday . No , not for spending an afternoon f taking their kids on endless rounds of trick or treating. It's more because of what those little Spidermen and princesses will bring home with them. Candy. Most moms and dads associate the stuff with giving Precious rat poison.
Yet is it?
According to regular Julia Moskin's article in today 's New York Time;'s Dining section, it isn't as lethal as parents think it is. In fact some of the more "healthier' claiming foods are packed with more sugar than a candy factory. She has a one on one interview with the Candy professor ,Samira Kawash who write a blog of the same name. She traces where the craving for candy came from and when it entered the public eye (this is a fascinating must read blog by the way) Thanks to late 19th century production of corn syrup, candy has been made available to the masses. before that most Americans made their own and this included , homemade fudge , nut brittle and molasses corn.
At one time candy was advertised as good for your health. Tootsie Rolls were once touted as being a fatigue beater. Well it is true, A sugar rush will give anyone a boost. Unfortunately as with anything we tend to overindulge. Candy companies sell their wares in big pillowy bags that can last half a year. Kids as well as adults eat whatever they want. Besides sugar lurks everywhere , from our cereals to even our French fries. There's no escaping it.
Is candy evil? Only if you overdo eating it as with any food or drink Moderation is the key. even with something bad.
Yet is it?
According to regular Julia Moskin's article in today 's New York Time;'s Dining section, it isn't as lethal as parents think it is. In fact some of the more "healthier' claiming foods are packed with more sugar than a candy factory. She has a one on one interview with the Candy professor ,Samira Kawash who write a blog of the same name. She traces where the craving for candy came from and when it entered the public eye (this is a fascinating must read blog by the way) Thanks to late 19th century production of corn syrup, candy has been made available to the masses. before that most Americans made their own and this included , homemade fudge , nut brittle and molasses corn.
At one time candy was advertised as good for your health. Tootsie Rolls were once touted as being a fatigue beater. Well it is true, A sugar rush will give anyone a boost. Unfortunately as with anything we tend to overindulge. Candy companies sell their wares in big pillowy bags that can last half a year. Kids as well as adults eat whatever they want. Besides sugar lurks everywhere , from our cereals to even our French fries. There's no escaping it.
Is candy evil? Only if you overdo eating it as with any food or drink Moderation is the key. even with something bad.
Tuesday, October 26, 2010
Kale King Of The Fall Harvest
To any onlooker kale is just another decorative plant. It 's an attractive border plant however it's so much more that. It;s a nutritious fall veggie,loaded in vitamins and minerals. Kale is wonderful served a variety of ways.
Kale is one of the oldest known vegetables, The Greeks and Romans use dit on a regular basis i t wa s probably brought to the United Kingdom during the Roman invasion wher e it was given it;s name derived from the Celtic word cole or caelus meaning cabbage. it made its' way to America as early as 1629.Kale and it's cousin collards (where we get collard greens from) are cabbages coming from the Brassica olercea branch They are non flowering or "headless" (acephala) versions. The leaves are rich in calcium, lutein and iron and are chock full of vitamins A, C and K. It also has cancer fighting phytochemicals.
What to do with kale? i;ts good as a side dish especially for pork and ham dishes. it just needs to be braised for about half an hour. Another way is with eggs in a very healthy frittata. Another recipe calls for it to mixed in with another fall favorite apples.Kale chips are also easy and becoming th e most popular snack food these days. They're easy Io make. Bake washed leaves on a well oiled cookie sheet and sprinkled with sea salt for a yummy and addictive snack.
Kale is the king of the fall harvest. it's a tasty green that is good for your health. It; s also delicious and should be a part of every autumn menu.
Kale is one of the oldest known vegetables, The Greeks and Romans use dit on a regular basis i t wa s probably brought to the United Kingdom during the Roman invasion wher e it was given it;s name derived from the Celtic word cole or caelus meaning cabbage. it made its' way to America as early as 1629.Kale and it's cousin collards (where we get collard greens from) are cabbages coming from the Brassica olercea branch They are non flowering or "headless" (acephala) versions. The leaves are rich in calcium, lutein and iron and are chock full of vitamins A, C and K. It also has cancer fighting phytochemicals.
What to do with kale? i;ts good as a side dish especially for pork and ham dishes. it just needs to be braised for about half an hour. Another way is with eggs in a very healthy frittata. Another recipe calls for it to mixed in with another fall favorite apples.Kale chips are also easy and becoming th e most popular snack food these days. They're easy Io make. Bake washed leaves on a well oiled cookie sheet and sprinkled with sea salt for a yummy and addictive snack.
Kale is the king of the fall harvest. it's a tasty green that is good for your health. It; s also delicious and should be a part of every autumn menu.
Monday, October 25, 2010
Copy Cakes
I recently walked into my town's bakery just to get a loaf of Italian bread. However what greeted me was something worthy of the Cake Boss or Duff,. There were a variety of cakes, done, ,like hats, flower gardens and sandcastles.They looked beautiful and gorgeous . However they were hiding a secret.
They were probably mediocre cakes.
My town bakery is not one known for great pastry. It doesn't have the reputation of other bakeries in the area. In fact I have to drive ten minutes down the highway to go to a really good Italian bakery. So I wonder what was this bakery doing creating amazing looking cakes?Shouldn't they be more concerned with taste than appearance? Or has our society of celebrity baker influenced them so much? Instead of focusing on making marzipan shells and flowers they should be worrying if their vanilla is up to snuff or their cream fillings are so gummy(which they have been in the past)
I realize that the Food channel , along,with so many other ones that feature the food industry is influencing the way restaurants and bakery do their job. They give what people seen on TV. The problem is that this may jeopardize their own style and experience. It's wonderful to create the dish of the moment, however be knowledgeable in doing so.Don't create gorgeous decorations and icings when th actual cake is not up to snuff. Stick to what you know best. This is the secret to so many smaller bakeries here in Jersey, They adhere to time honored recipes that have been used for decades and in some cases an entire century.
I hope my local bakery doesn't fully follow Duff. After all, he's the eon who puts rockets and bombs in his cakes and then explodes them. Hold on to your cannoli if that happens.
They were probably mediocre cakes.
My town bakery is not one known for great pastry. It doesn't have the reputation of other bakeries in the area. In fact I have to drive ten minutes down the highway to go to a really good Italian bakery. So I wonder what was this bakery doing creating amazing looking cakes?Shouldn't they be more concerned with taste than appearance? Or has our society of celebrity baker influenced them so much? Instead of focusing on making marzipan shells and flowers they should be worrying if their vanilla is up to snuff or their cream fillings are so gummy(which they have been in the past)
I realize that the Food channel , along,with so many other ones that feature the food industry is influencing the way restaurants and bakery do their job. They give what people seen on TV. The problem is that this may jeopardize their own style and experience. It's wonderful to create the dish of the moment, however be knowledgeable in doing so.Don't create gorgeous decorations and icings when th actual cake is not up to snuff. Stick to what you know best. This is the secret to so many smaller bakeries here in Jersey, They adhere to time honored recipes that have been used for decades and in some cases an entire century.
I hope my local bakery doesn't fully follow Duff. After all, he's the eon who puts rockets and bombs in his cakes and then explodes them. Hold on to your cannoli if that happens.
Saturday, October 23, 2010
Cold Comfort Baked Mac
Nothing beats out baked macaroni and cheese as the perfect cold weather comfort food. Who diesn;t love teder macaroni with gooey American ro cheddar cheese on it. It;s just a simple classic , oen anyone can create.
baked mac is as Amwerican as Apple pie , perhaps even ore so. It was Tom Jefferson who created it. Te Rnaissance man went over to france and borught bakc a pasta machine. there he made macaroni and then had his staff cook it with butter and cheddar alogn with slat and pepper. Pretty innovative. for the time. it was so tasty that it became a classic. it has been eaten on and off in American history an d probabyl was a great comfort to s omany cooks who were short on meat. Instant baked mac was invented in 1937 an d was an instant hit during the World War II> Today its' the most popular especially among kids and college kids.
Baked mac has a variety of different recipes.Some call for eggs and flour to be added to the cheese mix. Some called for a dash of cayenne pepper or bacon bits to be added. The best is just adding a really good sharp cheddar the way Jefferson did . I think this makes the dish memorable and also adds zing. Some foodies like adding goat's cheese for the creaminess it gives. However I think that regular cheddar also gives it that as well.
There's nothing like baked mac and cheese on a cold October evening. It;s one of the best comfort foods out there. it;s tasty and filling , best of all it warms you up likea hug.
baked mac is as Amwerican as Apple pie , perhaps even ore so. It was Tom Jefferson who created it. Te Rnaissance man went over to france and borught bakc a pasta machine. there he made macaroni and then had his staff cook it with butter and cheddar alogn with slat and pepper. Pretty innovative. for the time. it was so tasty that it became a classic. it has been eaten on and off in American history an d probabyl was a great comfort to s omany cooks who were short on meat. Instant baked mac was invented in 1937 an d was an instant hit during the World War II> Today its' the most popular especially among kids and college kids.
Baked mac has a variety of different recipes.Some call for eggs and flour to be added to the cheese mix. Some called for a dash of cayenne pepper or bacon bits to be added. The best is just adding a really good sharp cheddar the way Jefferson did . I think this makes the dish memorable and also adds zing. Some foodies like adding goat's cheese for the creaminess it gives. However I think that regular cheddar also gives it that as well.
There's nothing like baked mac and cheese on a cold October evening. It;s one of the best comfort foods out there. it;s tasty and filling , best of all it warms you up likea hug.
Friday, October 22, 2010
The Fuss About Eataly
Wednesday's New York Times Dining section had another article about Eataly. It's was alittle more in depth than previous ones about this new phenomenon. Yet it was till about it. Don'tget me wrong I like the Bbastianiches especially Lydia. However there are other markets out there tha t also deserve publicity.
The article , written by Sam Sifton, tells of what draws int eh crowds. it;s an appraisal of the different restaurants and stands that make up Eataly. The plac e is known for its' array of dazzling pastries as well as for it;s breads and cold cuts. However it;s becoming more like a club with a velvet rope. I had wanted to go ther e on a recent trip to the city yet the lines were too long. They was literally a wait to get in.
There's not this much fuss in Torino where Eataly originated in 2003. it was the brainchild of Oscar Farinetti who has been in the food business since the late 1970's . There's not this celebrity like superstar cachet about the Piedmontese one. People come in They sample , they shop they buy. That's it. Here , it;s the rush to try a certain pasta or the must have cut of meat.
There are other markets in New York worth mentioning and going to. Thy have just as much dazzle and array as Eataly. The only thing is there is no celebrity chef's name attached to hem. That' s the difference.
The article , written by Sam Sifton, tells of what draws int eh crowds. it;s an appraisal of the different restaurants and stands that make up Eataly. The plac e is known for its' array of dazzling pastries as well as for it;s breads and cold cuts. However it;s becoming more like a club with a velvet rope. I had wanted to go ther e on a recent trip to the city yet the lines were too long. They was literally a wait to get in.
There's not this much fuss in Torino where Eataly originated in 2003. it was the brainchild of Oscar Farinetti who has been in the food business since the late 1970's . There's not this celebrity like superstar cachet about the Piedmontese one. People come in They sample , they shop they buy. That's it. Here , it;s the rush to try a certain pasta or the must have cut of meat.
There are other markets in New York worth mentioning and going to. Thy have just as much dazzle and array as Eataly. The only thing is there is no celebrity chef's name attached to hem. That' s the difference.
Thursday, October 21, 2010
A Dinner With Coleridge
As we all know today is both Trafalgar Day and Samuel Taylor Coleridge;s birthday (and mine as well.) Both Trafalgar and the poet lived during England;s Regency period The era was lavishly described in all of Jane Austen;s novels. What did Lord Nelson who commandeered the famous naval battle and Coleridge feast on ? Surprisingly many things. Their meals were just as varied as any modern day menu,.
Probably both Horatio Nelson and STC drank fortified wines with dinner These were sweet wines such as port or Madeira, fortified with brandy. They probably also had punches, real punches with a lot of different liquor mixed with whole cream and eggs.(sort of like our modern day egg nogs). Kitchen s were just being modernized so stoves and ovens were being improved. This meant more baking and roasting at unified temperatures. English muffins were a big drawn and were often served at high tea. They have;t changed much in their 200 year history Roast beef and vegetables were a big draw and I'm sure both men ate a lot of that fare.
It was also the introduction of French and Italian cooking to England. This was due to the French Revolution and t o immigrants setting up shop in early 19th Century London. The English enjoyed Italian ice for the first time during this era along with fine French cuisine. Didi Coleridge and Nelson? Probably, especially if they were invited in to wealthy households.
As I celebrate my day I think of what has happened and who was born on this October 21st. I think of Coleridge , writing his epic works and wondering what he dined on? I think of Nelson in his last battle on this day , off the coast of Spain and hope he enjoyed a fortifying drink with his men. I know they ate well, I know they drank well too.
Probably both Horatio Nelson and STC drank fortified wines with dinner These were sweet wines such as port or Madeira, fortified with brandy. They probably also had punches, real punches with a lot of different liquor mixed with whole cream and eggs.(sort of like our modern day egg nogs). Kitchen s were just being modernized so stoves and ovens were being improved. This meant more baking and roasting at unified temperatures. English muffins were a big drawn and were often served at high tea. They have;t changed much in their 200 year history Roast beef and vegetables were a big draw and I'm sure both men ate a lot of that fare.
It was also the introduction of French and Italian cooking to England. This was due to the French Revolution and t o immigrants setting up shop in early 19th Century London. The English enjoyed Italian ice for the first time during this era along with fine French cuisine. Didi Coleridge and Nelson? Probably, especially if they were invited in to wealthy households.
As I celebrate my day I think of what has happened and who was born on this October 21st. I think of Coleridge , writing his epic works and wondering what he dined on? I think of Nelson in his last battle on this day , off the coast of Spain and hope he enjoyed a fortifying drink with his men. I know they ate well, I know they drank well too.
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