There;s nothing like coming home to a hot, steaming pot pie or lasagna. Unfortunately these take a lot of time and effort to make, not to mention having all the ingredients at hand. Luckily this is the modern age where we can cook wholesome meals in just minutes. They're still the same as what our moms and grannies made - but quicker. Much quicker.
A good dinner (or even lunch) here in the States is pot pies. This American classic was one of the first TV dinners back in the Fifties and it's still going strong. Pot pies are wonderful because they has everything, They're basically meat, veggies and even bread all rolled into one crusty, yummy, juicy pie. Serve them with a salad and it's a full meal. Some fast food chains such as Boston Market offer a delicious, homestyle version that's the size of a small pizza.Another instant favorite is pizza itself. A lot of brands such as Red Baron and California Kitchen offer individual ones that you can buy in your freezer section. Nowadays they have so many different toppings, from the exotic artichoke to the much loved pepperoni, Again add some salad to instant pizza and even a glass of red wine and you've got a great meal to come home to.
Comfort food can be made in a sec these days too. There are plenty of instant baked macs out there. One of my favorites is Stop and Shop's house brand.It's a perfect blend of tiny elbow macaroni with a creamy cheddar sauce. The cheese is thick and it evenly coats every piece of pasta perfectly. I just love it and for me it's the best dinner after a tough day. Potato pancakes, another soothing comfort food are easy to make now thanks to so many brands offering instant versions. Gone are the days of grating potatoes and onions and then mixing them with eggs to form the perfect round. These are just pop into the frying pan or microwave and then serve with sour cream or applesauce.
Happiness is coming home to a hot meal. More happiness is making it in just minutes. Nowadays it's easy thanks to all the great instant dinners out there. It's nice to have homemade things if you have the time. However the frozen stuff can offer the same sort of comfort without all the fuss and bother.
Monday, January 17, 2011
Saturday, January 15, 2011
Foodie Blues
Even foodies get the blues. it;s that doldrums time when holiday goodies are now just a memory and the Super Bowl feasts are just a dream. Winter stews aren't just hearty anymore. They're boring. All those soups and grilled cheese sandwiches are becoming flat. What to do?
Liven up your diet. Better yet liven up the whole culinary experience
i;ts January , time to try new things. Eat stuff you've never dared eat. If you've always had reservations about cuisines you've never tried, now is the time to do so. Make them yourself or visit restaurants. Eat foods that aren't normally associated with winter. A lot of people just crave a big green salad in the middle of all this ice and snow. Go for it. There's something refreshing about a lunch of Cobb or Caesar salad with a glass of iced tea. or do the fun breakfast for dinner route. have pancakes a long with bacon and eggs for supper . Or just serve appetizers like wings or pigs in blanket for a lunch or dinner.
Another fun foodie idea is take cooking and baking courses.Many community schools offer some great four to six week ones that you can learn everything from cake decorating to Italian cooking.They're fun to take plus you get to eat your projects.Of course if you ave the money you can fly to Italy or France and enroll in a winter cooking course there. Overseas culinary studies are a great way to hone your skills plus soak up a culture too. Some will certify you or give you a degree, perfect if you're thinking about entering the restaurant business afterwards.
Don't let the foodie blues get you down. Experiment with different cuisines. Try something new. Take that baking or cooking class you always wanted to take. Get out of your dull culinary existence and go for the unexplored! It'll be quite an adventure!
Liven up your diet. Better yet liven up the whole culinary experience
i;ts January , time to try new things. Eat stuff you've never dared eat. If you've always had reservations about cuisines you've never tried, now is the time to do so. Make them yourself or visit restaurants. Eat foods that aren't normally associated with winter. A lot of people just crave a big green salad in the middle of all this ice and snow. Go for it. There's something refreshing about a lunch of Cobb or Caesar salad with a glass of iced tea. or do the fun breakfast for dinner route. have pancakes a long with bacon and eggs for supper . Or just serve appetizers like wings or pigs in blanket for a lunch or dinner.
Another fun foodie idea is take cooking and baking courses.Many community schools offer some great four to six week ones that you can learn everything from cake decorating to Italian cooking.They're fun to take plus you get to eat your projects.Of course if you ave the money you can fly to Italy or France and enroll in a winter cooking course there. Overseas culinary studies are a great way to hone your skills plus soak up a culture too. Some will certify you or give you a degree, perfect if you're thinking about entering the restaurant business afterwards.
Don't let the foodie blues get you down. Experiment with different cuisines. Try something new. Take that baking or cooking class you always wanted to take. Get out of your dull culinary existence and go for the unexplored! It'll be quite an adventure!
Friday, January 14, 2011
Good Jersey Pizza
Anyone living in New Jersey can tell you we have good Italian food here.days I have had more . Our diners, already laden with a million different foods now have a large pizza and pasta list. I've bneen dining on all sorts here from pizza bagels to the thin crust oven baked kind. Our neighboring state, New York may claim they have the best however I think there is some competition from the Garden State here.
I recently ate at botht he HEritage Diner and Brooklyn Pizzeria in Hackensack , NJ. Hackensack is one of the state's oldest, having been a trading post between the Dutch and th e Indians during th e 1600's. Who knew that over 360 years later it would known more for its' food than anything else (beisdes a mention in a Billy Joel song). I have had the pizza bagels at the famed Heritage Diner on River Road, This is one of the towns' oldest diners (over forty years in existence) It;s known for a large variety of different types of cuisines from the standard burger and fries to Greek. However it has an extensive Italian menu . I tried their fun pizza bagels which is a jumbo size bagel laden with a ton of sauce and mozzarella. it was too huge to eat and has t be shared. I'm looking forward to their pizzas in the future along wit some of the regular diner fare.
Down the road from the Heritage is Brooklyn Pizzeria. This is a small cozy kind of place that's perfect for date night. Their pizza is phenomenal, being equal to that of th e famous John's down in New York City's Bleeker Street. The crust is super thin and crisp while the sauce is rich with spices and garlic. I love th e fact that they are so may topping.s I chose olive and my individual pie was covered with them. I plan on going back to Brooklyn Pizzeria to try their antipasto . This is done in the traditional style with cold cuts , veggies and cheeses as well as their penne in butter sauce.
The Garden State has small culinary meccas dotted through it. Hackensack is one of them, known for it's Italian food. If your;e in the area , stop into the Heritage Diner or Brooklyn Pizzeria. You'll have the best Italian food in the state!
I recently ate at botht he HEritage Diner and Brooklyn Pizzeria in Hackensack , NJ. Hackensack is one of the state's oldest, having been a trading post between the Dutch and th e Indians during th e 1600's. Who knew that over 360 years later it would known more for its' food than anything else (beisdes a mention in a Billy Joel song). I have had the pizza bagels at the famed Heritage Diner on River Road, This is one of the towns' oldest diners (over forty years in existence) It;s known for a large variety of different types of cuisines from the standard burger and fries to Greek. However it has an extensive Italian menu . I tried their fun pizza bagels which is a jumbo size bagel laden with a ton of sauce and mozzarella. it was too huge to eat and has t be shared. I'm looking forward to their pizzas in the future along wit some of the regular diner fare.
Down the road from the Heritage is Brooklyn Pizzeria. This is a small cozy kind of place that's perfect for date night. Their pizza is phenomenal, being equal to that of th e famous John's down in New York City's Bleeker Street. The crust is super thin and crisp while the sauce is rich with spices and garlic. I love th e fact that they are so may topping.s I chose olive and my individual pie was covered with them. I plan on going back to Brooklyn Pizzeria to try their antipasto . This is done in the traditional style with cold cuts , veggies and cheeses as well as their penne in butter sauce.
The Garden State has small culinary meccas dotted through it. Hackensack is one of them, known for it's Italian food. If your;e in the area , stop into the Heritage Diner or Brooklyn Pizzeria. You'll have the best Italian food in the state!
Thursday, January 13, 2011
The Return Of Good Cocoa
Foods from a century ago were supposedly were the best. They were more organic, more flavorful and created with craftsmanship and care. At least one food may be going back to its; root .Chocolate. A new discovery of the extinct cocoa beans used a century ago are coming back. This is true excitement in the chocolate world.
This was a small but captivating article in yesterday's new York Times Dining section. Dining regular , Florence Fabricant penned the piece about the Nacional cocoa beans,.The plant produces 100 per cent white beans as opposed to the usual purple. This is not where white chocolate comes from, (that's made of cocoa, sugar and milk solids). A white bean means a less acid , more mellow flavored cocoa. Unfortunately there is one slight problem. The beans are located in seeds within the pod hard to tell when they will be white or purple. Another thing that makes the beans so special is that they're grown at an altitude of 3,500 feet above sea level. This is rare because cacao grows only at 2,500 miles above sea level.
Nacional chocolate is the processed , first in Ecuador where it is , dried, fermented and processed . They are then shipped to Lima and from there - where else Switzerland . It is in the chocolate capital of the world where they are are processed into a concoction called Fortunato No 4. It's a 68 per cent high butterfat chocolate that's easy to use. The article mentions that Moonstruck Chocolatiers of Portland Oregon user Nacional chocolate. I've checked it out. The truffles and caramels made with it are expensive but they look sooo good.
Finding the Nacional cacao pod is a great treasure, indeed. It means a return to a purer, richer form of chocolate. Hopefully, through modern botany, the plant can be reproduced or at the very least bred with a lesser cacao plant to produce a good hybrid. It would definitely bring back the age of elegant chocolate and be a boon to chocolate lovers worldwide!
This was a small but captivating article in yesterday's new York Times Dining section. Dining regular , Florence Fabricant penned the piece about the Nacional cocoa beans,.The plant produces 100 per cent white beans as opposed to the usual purple. This is not where white chocolate comes from, (that's made of cocoa, sugar and milk solids). A white bean means a less acid , more mellow flavored cocoa. Unfortunately there is one slight problem. The beans are located in seeds within the pod hard to tell when they will be white or purple. Another thing that makes the beans so special is that they're grown at an altitude of 3,500 feet above sea level. This is rare because cacao grows only at 2,500 miles above sea level.
Nacional chocolate is the processed , first in Ecuador where it is , dried, fermented and processed . They are then shipped to Lima and from there - where else Switzerland . It is in the chocolate capital of the world where they are are processed into a concoction called Fortunato No 4. It's a 68 per cent high butterfat chocolate that's easy to use. The article mentions that Moonstruck Chocolatiers of Portland Oregon user Nacional chocolate. I've checked it out. The truffles and caramels made with it are expensive but they look sooo good.
Finding the Nacional cacao pod is a great treasure, indeed. It means a return to a purer, richer form of chocolate. Hopefully, through modern botany, the plant can be reproduced or at the very least bred with a lesser cacao plant to produce a good hybrid. It would definitely bring back the age of elegant chocolate and be a boon to chocolate lovers worldwide!
Wednesday, January 12, 2011
It All Started With A Hasp
Not many people would use woodworking tools for kitchen prep. There is the occasional hammer pressed into service when you need crushed ice but maybe that's it. Yet The Grace family discovered that their line of hasps turned into a foodie;s must have almost overnight. Their Microplane line is well coveted by bakers and cooks in the professional and amateur worlds.
The Grace family was featured in today's New York Times Dining section with an interview by regular contributor, John T. Edge. Richard Grace founder of the company started out by first producing printer parts which had extremely Sharp edges. Mr Grace and d his children , Chris and maria, felt they could create something more and the idea of woodworking tools came into being. Their hasps were an overnight sensation - not with carpenters and craftsmen as originally intended but with food enthusiasts. Foodies loved these finely wrought smoothers that created perfect, feathery lemon zests and fluffy clouds of Parmesan cheese. (There is also a hasp that is used for pedicures as well to slough off dead skin). Foodies also loved their sharp cutting tools for dicing and chopping too. These produced finely cut edges and were perfects for veggies and meats.
I have seen Microplane graters in use at many restaurants. They do produce almost filament fine shreds of Parmesan which blend in perfectly with a steaming bowl of pasta. Bartenders also use them to grate star anise and gingers for drinks as well as adding zests. There is talk of adding one that shaves ice which intrigues me -a huge fan of Hawaiian shaved ice. I would buy that save for one problem . Unfortunately Hawaiian ice does require one good foot long , half a foot thick block of ice to create a fluffy, almost snow like treats. Where would I get that and where would I store it during the hot summer weather?
If you're a food enthusiast, then definitely consider buying the Microplane graters. They 're a good addition to any kitchen and help to create perfect restaurant type dishes. Look into them today
The Grace family was featured in today's New York Times Dining section with an interview by regular contributor, John T. Edge. Richard Grace founder of the company started out by first producing printer parts which had extremely Sharp edges. Mr Grace and d his children , Chris and maria, felt they could create something more and the idea of woodworking tools came into being. Their hasps were an overnight sensation - not with carpenters and craftsmen as originally intended but with food enthusiasts. Foodies loved these finely wrought smoothers that created perfect, feathery lemon zests and fluffy clouds of Parmesan cheese. (There is also a hasp that is used for pedicures as well to slough off dead skin). Foodies also loved their sharp cutting tools for dicing and chopping too. These produced finely cut edges and were perfects for veggies and meats.
I have seen Microplane graters in use at many restaurants. They do produce almost filament fine shreds of Parmesan which blend in perfectly with a steaming bowl of pasta. Bartenders also use them to grate star anise and gingers for drinks as well as adding zests. There is talk of adding one that shaves ice which intrigues me -a huge fan of Hawaiian shaved ice. I would buy that save for one problem . Unfortunately Hawaiian ice does require one good foot long , half a foot thick block of ice to create a fluffy, almost snow like treats. Where would I get that and where would I store it during the hot summer weather?
If you're a food enthusiast, then definitely consider buying the Microplane graters. They 're a good addition to any kitchen and help to create perfect restaurant type dishes. Look into them today
Tuesday, January 11, 2011
Spice Rack 101 Part Two
Yesterday we covered a few of the spices that are in that mysterious spice rack everyone owns. Most racks contain at least ten to fifteen bottles , Some contain twenty. Most cooks only use the basic, everyday one s like rosemary or oregano. yet there;s so much more. Not only that, these will liven up any meal and create a wonderful flavors that you'll love!
Chefs love cooking with tarragon , thanks to it;s distinctly fresh from the garden flavor. It's great in delicate chicken and fish sauces but it's also good flavoring chicken or egg salad. Celery seeds are another spice rack staple.These are good flavoring any ham dish ,especially those made with devilled ham .Try them in a ham spread or a dip.Coriander is another spice that's versatile. You can use it to add zing to soups and dips but also to curry dishes. For a more soothing spice, experiment with dried dill. It's a staple for any salmon dish but also makes a wonderful dressing when mixed with sour cream.Serve it over freshly sliced cucumbers.
Spice racks also have their sweet sides too. There;s always cinnamon and nutmeg. We know cinnamon is good in making coffee cakes, muffins and buns. it;s also good spicing up cappuccino and hot cocoa. You can also use it to flavor farina and oatmeal too. Nutmeg is another sweet spice. It;s a great topping fo r homemade egg custards and vanilla puddings.It makes an interesting ingredient to sugar cookie dough . giving a normally bland recipe some fillip. Use it to sprinkle over cappuccino and hot chocolate too.
never be afraid of your spice rack. Try each and every spice to add color and flavor to your dishes.It'll elevate them from ordinary to gourmet!
Chefs love cooking with tarragon , thanks to it;s distinctly fresh from the garden flavor. It's great in delicate chicken and fish sauces but it's also good flavoring chicken or egg salad. Celery seeds are another spice rack staple.These are good flavoring any ham dish ,especially those made with devilled ham .Try them in a ham spread or a dip.Coriander is another spice that's versatile. You can use it to add zing to soups and dips but also to curry dishes. For a more soothing spice, experiment with dried dill. It's a staple for any salmon dish but also makes a wonderful dressing when mixed with sour cream.Serve it over freshly sliced cucumbers.
Spice racks also have their sweet sides too. There;s always cinnamon and nutmeg. We know cinnamon is good in making coffee cakes, muffins and buns. it;s also good spicing up cappuccino and hot cocoa. You can also use it to flavor farina and oatmeal too. Nutmeg is another sweet spice. It;s a great topping fo r homemade egg custards and vanilla puddings.It makes an interesting ingredient to sugar cookie dough . giving a normally bland recipe some fillip. Use it to sprinkle over cappuccino and hot chocolate too.
never be afraid of your spice rack. Try each and every spice to add color and flavor to your dishes.It'll elevate them from ordinary to gourmet!
Monday, January 10, 2011
Spice Rack 101 Part One
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.
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.
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