We all have it in our kitchens. We use some fo the cotents in our cooking, yet do we really have a good working knowledge of the entire rack There are some like thyme and oregano that constantly have to be replaced, We know them. We know they're good in soups and sauces. Yet other spices like turmeric and cumin can languish for years without us trying them. It's time to go the spice route and discover what whats work best with them.
Mostly everyone uses up their bottles of dried oregano and rosemary. They' re great sprinkled in sauces as wellon pizza. it adds flavor and depth. However many people don't know that grilled meats can benefit from a lemon and rosemary rub or that oregano is good for bringing out pork's flavor. You can also use rosemary to flavor foccaccio. it gives the bread a strong, earthy taste. Thyme is a wonderful seasoning as is sage. Thyme is good for flavoring in soups and it's the driving flavor behind Manhattan clam chowder. Sage is another versatile herb , like oregano and rosemary.It is excellent in stuffing, really giving its' distinct flavor. However sage can also be added to a butter sauce for pumpkin ravioli and whole wheat pastas.
What about those odd colored spices like turmeric and cumin. Turmeric is used most often in Indian dishes. It add color and that great curry taste to rices and chicken. it is also good for you. It has antioxidants and also phyto-chemicals which help in easing arthritis pain. Cumin , another spice rack staple is excellent in chili and huevos rancheros. It's the perfect addition to any salsa as well and figures big in Mexican cooking. It's also great in helping to rid the body of urinary track infections and act as a natural sleep aid.
Don't be afraid of using everything in your spice rack. It's there for in your kitchen for a reason Any spice can turn ordinary food into extraordinary. See what you have and then get creative.
Monday, January 10, 2011
Saturday, January 8, 2011
The Versatility Of Ravioli
Ravioli is one of those pastas everyone loves.Unlike others pastas it's versatile in flavors and shapes. Not only that but i talways tastes good. You can serve it a variety of ways and it'll still be the star of the week.
Most people make the little stuffed squares the traditional way. Plain or beef filled are good with a hearty marinara or traditional Neapolitan sauce consisting of both beef and pork . However ravioli with a lighter stuffing, of say, spinach can go with a fresh made tomato sauce with just picked tomatoes and olive oil. For pumpkin or squash filled ones think a light butter and sage sauce .This brings out the taste and sweetness of the filling. Seafood filled raviolis such as those stuffed with lobster or crab are excellent with a creamy vodka or fiery arrabiata sauce.
Raviolis are also good in soup. There;s nothing as filling or satisfying as a broth filled with cheese or meat stuffed baby ravioli. It makes for a nice dinner on a cold winter;s night,. Another way is fried ravioli. This has been a restaurant trend for the past several years. Just fry them up as you would dumplings and then serve with a variety of sauces. Most eateries serve them with marinara and even ranch dressing but you can also add an Asian spin by with soy and ginger sauces.
Raviolis are so versatile and fun you can have them in so many different ways. They're good the traditional way with a hearty sauce but you can also opt for them fried or in soup. Enjoy them any way. They're always delicious!
Most people make the little stuffed squares the traditional way. Plain or beef filled are good with a hearty marinara or traditional Neapolitan sauce consisting of both beef and pork . However ravioli with a lighter stuffing, of say, spinach can go with a fresh made tomato sauce with just picked tomatoes and olive oil. For pumpkin or squash filled ones think a light butter and sage sauce .This brings out the taste and sweetness of the filling. Seafood filled raviolis such as those stuffed with lobster or crab are excellent with a creamy vodka or fiery arrabiata sauce.
Raviolis are also good in soup. There;s nothing as filling or satisfying as a broth filled with cheese or meat stuffed baby ravioli. It makes for a nice dinner on a cold winter;s night,. Another way is fried ravioli. This has been a restaurant trend for the past several years. Just fry them up as you would dumplings and then serve with a variety of sauces. Most eateries serve them with marinara and even ranch dressing but you can also add an Asian spin by with soy and ginger sauces.
Raviolis are so versatile and fun you can have them in so many different ways. They're good the traditional way with a hearty sauce but you can also opt for them fried or in soup. Enjoy them any way. They're always delicious!
Friday, January 7, 2011
Dunkel Beers A Treat For A Winter's Night
Usually beer is reserved for the Summer. There's nothing like a cold brewski with a barbecue or a shared pizza on the deck. yet winter calls for it too. Dunkel beers or dark beers are perfect for this time o year.They are hearty and a complex blend of flavors - not unlike winter dishes. They are the perfect chill chasers
IN the New York Times Wednesday's Dining section Eric Asimov explains this brew. Dunkel is from the German word for dark. These beers have a chocolate color as opposed to a light golden one. The taste also has cocoa overtones thanks to a special caramelizing technique called decoction. Mr. Asimov tested several from Austria and Germany however there are some American brews that are also very good. He gave three stars to one out of Milwaukee, Wisconsin called Lakefront Eastside Dark and also to the Saranac Black Forest brewed in Utica , New York.
What goes with Dunkel beer? Not surprisingly rye breads and hearty meats. there is an extra recipe from another Times contributor Florence Fabricant. It is a mash of borlotti beans along with pastrami and various spices and mustards. I can also see Dunkels being served with hearty fresh off the bone ham and pork sandwiches on mustard slathered pumpernickel or rye bread.Dunkel beers are probably very good with sauerbraten too during these cold nights.
For an interesting variation try Dunkel beers. They are hearty and flavorful. Perfect for these chilly, snowy nights when the landscape resembles the Bavarian or Austrian Alps!
IN the New York Times Wednesday's Dining section Eric Asimov explains this brew. Dunkel is from the German word for dark. These beers have a chocolate color as opposed to a light golden one. The taste also has cocoa overtones thanks to a special caramelizing technique called decoction. Mr. Asimov tested several from Austria and Germany however there are some American brews that are also very good. He gave three stars to one out of Milwaukee, Wisconsin called Lakefront Eastside Dark and also to the Saranac Black Forest brewed in Utica , New York.
What goes with Dunkel beer? Not surprisingly rye breads and hearty meats. there is an extra recipe from another Times contributor Florence Fabricant. It is a mash of borlotti beans along with pastrami and various spices and mustards. I can also see Dunkels being served with hearty fresh off the bone ham and pork sandwiches on mustard slathered pumpernickel or rye bread.Dunkel beers are probably very good with sauerbraten too during these cold nights.
For an interesting variation try Dunkel beers. They are hearty and flavorful. Perfect for these chilly, snowy nights when the landscape resembles the Bavarian or Austrian Alps!
Thursday, January 6, 2011
Foodie Down Virus Or Food Poisioning
Everyone,
I either have a nasty virus or some vicious food poisoning. it's taking a great effort to write this. I'll be backtomorrow with my take on Eric Asimov's NY TImes Spirit's columns,
Look at past Foodie Pantry entries, I can't even look at real food right now.
Liz
I either have a nasty virus or some vicious food poisoning. it's taking a great effort to write this. I'll be backtomorrow with my take on Eric Asimov's NY TImes Spirit's columns,
Look at past Foodie Pantry entries, I can't even look at real food right now.
Liz
Wednesday, January 5, 2011
Making A Hash Of It
hash is always a cold weather favorite. It;s also a good way of getting rid of leftover meat. Besides what breakfast wouldn't be complete without a side order of it? It also makes a good lunch and quick dinner too and it's a snap to make up.
Today's New York Times' Dining section celebrated this much made American classic. The article, written by Dining regular, Julia Moskin show not only recipes but also where to get the best made hash in the New York Metro area. Homemade hash is easy to make. It's usually leftover meat fried with potatoes and sweetened with caramelized onions. Technically you can use any leftover but corned beef or any kind of red meat or sausage is the best. Potatoes are usually cubed but you can add some mashed to give it body and binding. Traditional hash has two sunny side up eggs plopped down on it before it's served.
There are some variations. The corned beef is sometimes doubly spiced t give the hash zing. Instead of cooking it in the usual water some chefs cook theirs in oil ,leaving a beautifully browned hash. A Spanish version includes chorizo and some barely cooked eggs over french fries. Of course there is the famed red flannel hash cooked with beets - hence the name - and horseradish. Some use corned bread to soak up whatever juices the hash has (this seems the most tastiest). One chef serves it with a side of dandelion greens for a Southern spin on it . Another idea is just a small green side salad if it's a lunch or dinner hash.
Hash is a great dish any time of day.It's also an efficient way of getting rid of leftovers is tasty fashion. Best of all you can make it any way you prefer!
Today's New York Times' Dining section celebrated this much made American classic. The article, written by Dining regular, Julia Moskin show not only recipes but also where to get the best made hash in the New York Metro area. Homemade hash is easy to make. It's usually leftover meat fried with potatoes and sweetened with caramelized onions. Technically you can use any leftover but corned beef or any kind of red meat or sausage is the best. Potatoes are usually cubed but you can add some mashed to give it body and binding. Traditional hash has two sunny side up eggs plopped down on it before it's served.
There are some variations. The corned beef is sometimes doubly spiced t give the hash zing. Instead of cooking it in the usual water some chefs cook theirs in oil ,leaving a beautifully browned hash. A Spanish version includes chorizo and some barely cooked eggs over french fries. Of course there is the famed red flannel hash cooked with beets - hence the name - and horseradish. Some use corned bread to soak up whatever juices the hash has (this seems the most tastiest). One chef serves it with a side of dandelion greens for a Southern spin on it . Another idea is just a small green side salad if it's a lunch or dinner hash.
Hash is a great dish any time of day.It's also an efficient way of getting rid of leftovers is tasty fashion. Best of all you can make it any way you prefer!
Tuesday, January 4, 2011
Warm And Hearty Winter Meals
Now that' it's January it's time to think of filling ourselves and our families with good warm dinners. there''s a lot to choose from , casseroles, stews cassoulets. These are hearty and stick to your ribs nourishing. They're the perfect come home to dish after blustery and snowy cold days.
Casseroles are originally French in origin and refer to a saucepan . It is usually any kind of meat with vegetables and bound together with either flour pasta or rice. There is usually liquid added such as stock or broth but you can also add wine gin or cider. All casseroles have a crunchy topping. The most famous is the tuna one. This is a perfect one on Friday or Saturday nights. and it;s simple to make.One of the easiest is baked mac and cheese.This you can have fun with because you can add bacon or ham to give it more flavor or vary the cheese by using sharp cheddar or even jalapeno for extra bite.
Stews and cassoulets are another way t go. Stews are the easiest because you can make them in the morning via crockpot. Then you can let them cook up all day. There's; nothing like a hearty beef stew to come home to . Better yet it's pretty easy to make. You can add onion soup and beef gravy for a really thick one . make some dumplings too . Cassoulet is a little harder to whip up but not that complicated. This is a variation of the casserole yet has some stew elements in it. A true French one has duck along with sausage and beans in it. You can also make it with added lamb and pork too.
There's nothing like a warm and hearty winter dishes during these cold nights. They;re not only tasty but filling. They're the perfect frosty weather comfort foods!
Casseroles are originally French in origin and refer to a saucepan . It is usually any kind of meat with vegetables and bound together with either flour pasta or rice. There is usually liquid added such as stock or broth but you can also add wine gin or cider. All casseroles have a crunchy topping. The most famous is the tuna one. This is a perfect one on Friday or Saturday nights. and it;s simple to make.One of the easiest is baked mac and cheese.This you can have fun with because you can add bacon or ham to give it more flavor or vary the cheese by using sharp cheddar or even jalapeno for extra bite.
Stews and cassoulets are another way t go. Stews are the easiest because you can make them in the morning via crockpot. Then you can let them cook up all day. There's; nothing like a hearty beef stew to come home to . Better yet it's pretty easy to make. You can add onion soup and beef gravy for a really thick one . make some dumplings too . Cassoulet is a little harder to whip up but not that complicated. This is a variation of the casserole yet has some stew elements in it. A true French one has duck along with sausage and beans in it. You can also make it with added lamb and pork too.
There's nothing like a warm and hearty winter dishes during these cold nights. They;re not only tasty but filling. They're the perfect frosty weather comfort foods!
Monday, January 3, 2011
Tough Foodie Resolutions
It's tough being a foodie and dealing with new year's resolutions. After all what's bad for us is usually the tastiest. What's good for us usually isn't. What to do? Try to be good throughout the whole year but throw in a little naughtiness along the way (which I guess can be said for life in general too).
If there's something you crave like soda (my vice) then in once in a while. Slowly wean yourself away from it. Try flavored seltzer which has the carbonation and the taste but no sugar and absolutely no calories. Surprisingly it's a refreshing kick , especially with ice added. There are some great flavors too , like lemon lime, peaches and cream and my fave black cherry. For fast food lovers think about having that burger and fries maybe once a month. That way it's something you can still eat but it;s becomes a treat rather than a habit.
The worst foodie vice - anything dessert or sweet. Candy is just the downfall of anyone making a resolution. You can change your sugar habit Try the extra dark chocolate which is much better for you than the milk. Or better yet. try chocolate covered cranberries and blueberries. Yes. they;re decadent but the dark chocolate and the berries are a little more healthier than those milk chocolate enrobed caramels. Cakes and cookies are another matter. Limit yourself to maybe a treat once in a great while. have a cup cake every so often to satisfy your cravings. That usually does to for many sugar addicted foodies.
I;ts tough making any kind of resolution and sticking to it. Luckily with food there are so man ways t get around it while still resolving . it just takes creativity and a bit of will power.
If there's something you crave like soda (my vice) then in once in a while. Slowly wean yourself away from it. Try flavored seltzer which has the carbonation and the taste but no sugar and absolutely no calories. Surprisingly it's a refreshing kick , especially with ice added. There are some great flavors too , like lemon lime, peaches and cream and my fave black cherry. For fast food lovers think about having that burger and fries maybe once a month. That way it's something you can still eat but it;s becomes a treat rather than a habit.
The worst foodie vice - anything dessert or sweet. Candy is just the downfall of anyone making a resolution. You can change your sugar habit Try the extra dark chocolate which is much better for you than the milk. Or better yet. try chocolate covered cranberries and blueberries. Yes. they;re decadent but the dark chocolate and the berries are a little more healthier than those milk chocolate enrobed caramels. Cakes and cookies are another matter. Limit yourself to maybe a treat once in a great while. have a cup cake every so often to satisfy your cravings. That usually does to for many sugar addicted foodies.
I;ts tough making any kind of resolution and sticking to it. Luckily with food there are so man ways t get around it while still resolving . it just takes creativity and a bit of will power.
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