The Chinese new year will be upon us soon and what better way t celebrate that with noodles. There;'s nothing like pulled noodles that are mixed with a variety of meats and veggies. Not only that they're versatile on their own or gracing a warm generous bowl of broth. What a perfect way to bring in the year of the Rabbit.
Yesterday's New York Times Dining section had an excellent article plus recipe about noodles. The piece was written by Times regular Julia Moskin and explored all different types of this Asian specialty. We American s are used to just the lo mein which means tossed preferably in a wok . However la mien noodles are gaining in popularity. The phrase translates into pulled and the noodle making process is not unlike making pizza dough. There is a lot of stretching and pulling to create a fine kind of Asian pasta not unlike tagliarini. . The noodles should have crunch and texture ad a sort of chewiness, Imagine a very tough spaghetti that snaps in your mouth . Noodle shops have been around for 1,000 years in China and haven't really changed over the centuries.
The noodles are not just plain tasting, like pasta. Some are seasoned with fresh chilies , cumin and Szechuan peppercorns for fire and bite. There are also blander egg noodles and ones that are made with an ash called peng. these produce a more tender noodle thanks to the alkali that interferes with the gluten. The noodle dishes have all sorts of meats and veggies along with spices in them. Popular ones include chicken ginger and cabbage. other have ingredients like winter squash and along with radishes, Brussels sprouts, cauliflower and mushrooms. Red pepper and fresh ginger are always used as is cardamon and star anise.
Next week is the year of the Rabbit It's time to celebrate the new year and welcome in prosperity. it's also time to enjoy the best of Chinese noodles. They're a great way of welcoming in the holiday!
Thursday, January 27, 2011
Wednesday, January 26, 2011
End Of The Minimalist Era
The New York Times has gone through more shakeups in the last few years than any other paper. There's talk of it going completely online, eliminating its'151 year old print format. Sections have been revamped and reduced. Now these changes have hit the Wednesday Dining section Mark Bittman's has written today's last The Minimalist column,
The Minimalist was a relatively new addition to The Times Dining section. there was always a food section every Wednesday. That was a norm for almost every US paper. At that time it was called Dining In/Dining Put and the section was not started by Bittman but by Rick Flaste. Mr. Bittman took it over a few years later. His goal was , in his own words to make home cooking more accessible. He did. His global audience learned a thing or two about cooking and how to throw together simple ingredients to form gourmet dishes.
Some of his favorites are memorable. I remember his chicken under a brick recipe. This was based on pollo al mattone recipe from Etruscan Italy . After deboning,spicing and buttering a chicken it is them spread out in a skillet and cooked under a heavy tile or brick. The end result is wonderfully flavored and tender meat. Another interesting recipe was his watermelon and tomato salad, combining both of summer's best flavors in one salad. Another one is a simple spaghetti with scrambled eggs and scrambled eggs with shrimp.
There;s no need to miss Mr. Bittman. He will be featured in the Sunday Times magazine food section taking over from the Dining section's editor Pete Wells. Mr. Bittman also wrote a cook book featuring these simple yet interesting recipes. As long as there's a Mark Bittman, there will always be a Minimalist.
The Minimalist was a relatively new addition to The Times Dining section. there was always a food section every Wednesday. That was a norm for almost every US paper. At that time it was called Dining In/Dining Put and the section was not started by Bittman but by Rick Flaste. Mr. Bittman took it over a few years later. His goal was , in his own words to make home cooking more accessible. He did. His global audience learned a thing or two about cooking and how to throw together simple ingredients to form gourmet dishes.
Some of his favorites are memorable. I remember his chicken under a brick recipe. This was based on pollo al mattone recipe from Etruscan Italy . After deboning,spicing and buttering a chicken it is them spread out in a skillet and cooked under a heavy tile or brick. The end result is wonderfully flavored and tender meat. Another interesting recipe was his watermelon and tomato salad, combining both of summer's best flavors in one salad. Another one is a simple spaghetti with scrambled eggs and scrambled eggs with shrimp.
There;s no need to miss Mr. Bittman. He will be featured in the Sunday Times magazine food section taking over from the Dining section's editor Pete Wells. Mr. Bittman also wrote a cook book featuring these simple yet interesting recipes. As long as there's a Mark Bittman, there will always be a Minimalist.
Tuesday, January 25, 2011
Bread Pudding That Comfort Dessert
Winter days demand comfort food including sweet , homestyle desserts.Nothing fits the bill better than bread pudding. It's the perfect end to hearty stews or casseroles. It's also great ending to a Sunday lunch on a snowy day. Best of all bread pudding is a yummy snack, enjoyed while cozied up with a hot cup of tea or coffee.
bread puddign is one fo the oldest desserts. Even the ancient Egyptians had a variation of it as did the Syrians and Indians. They all involved some kind of stale bread mixed with milk ,stale bread and some kind of sweetener such as honey . Custards and puddings didn't come about until the Middle Ages so that's when eggs were added to give it body. During the18th Century the dish was given mostly to sick people as a kind of nourishment It was also a good way of getting rid of stale bread. Bread puddings can be savory like the Italy's Piedmont's dish zuppa montagna where bread is cooked with chicken broth and then layered with Swiss cheese or sweet like the American and British versions. French toast or pain perdu is a cousin of bread pudding
The dish is one of the easiest to make. It requires leftover bread . This is up to taste. Most prefer a good white bread that will chewy yet absorbent of all the other flavors. Some prefer a denser type such as Italian or French. Challah is good type of bread to use too. Eggs are also added to give it a custardy taste ans texture along with vanilla extract butter and sugar. Raisins are a must however if your family doesn't like them sub in sliced almonds. or dried cranberries. Sauces are the recent addition to bread puddings. They're usually made up of buttery rich caramel you can also have a citrus sauce such as a lemon or orange. Chocolate is good too if you're working with sweeter breads. Use bourbon for extra kick or stick with vanilla for tradition's sake. Some bread pudding fans even top their servings with a good covering of whipped cream or make a dusting of powdered sugar.
There's nothing like a big bowl of bread pudding on a wintry day. It's like a security blanket for your taste buds!This treat is the ultimate comfort food and dessert. It's sweet and soothing, perfect with a good hot cup of coffee or tea!
bread puddign is one fo the oldest desserts. Even the ancient Egyptians had a variation of it as did the Syrians and Indians. They all involved some kind of stale bread mixed with milk ,stale bread and some kind of sweetener such as honey . Custards and puddings didn't come about until the Middle Ages so that's when eggs were added to give it body. During the18th Century the dish was given mostly to sick people as a kind of nourishment It was also a good way of getting rid of stale bread. Bread puddings can be savory like the Italy's Piedmont's dish zuppa montagna where bread is cooked with chicken broth and then layered with Swiss cheese or sweet like the American and British versions. French toast or pain perdu is a cousin of bread pudding
The dish is one of the easiest to make. It requires leftover bread . This is up to taste. Most prefer a good white bread that will chewy yet absorbent of all the other flavors. Some prefer a denser type such as Italian or French. Challah is good type of bread to use too. Eggs are also added to give it a custardy taste ans texture along with vanilla extract butter and sugar. Raisins are a must however if your family doesn't like them sub in sliced almonds. or dried cranberries. Sauces are the recent addition to bread puddings. They're usually made up of buttery rich caramel you can also have a citrus sauce such as a lemon or orange. Chocolate is good too if you're working with sweeter breads. Use bourbon for extra kick or stick with vanilla for tradition's sake. Some bread pudding fans even top their servings with a good covering of whipped cream or make a dusting of powdered sugar.
There's nothing like a big bowl of bread pudding on a wintry day. It's like a security blanket for your taste buds!This treat is the ultimate comfort food and dessert. It's sweet and soothing, perfect with a good hot cup of coffee or tea!
Monday, January 24, 2011
The Famed Languedoc Region
French regional food is always the best. It reflects the people and their centuries year old recipes. it also represents the land and waters that fresh veggies, organic meat and newly caught seafood come from. This is certainly true in France's Languedoc area, a beautiful section located on the Mediterranean.
Languedoc has always stood in the shadow of its' more famous neighbor, Provence. Foodies go mad for Provencale cooking,from its' bouillabaisse to its' saffron infused sauces. However Languedoc, the region to Provence's east also has some amazing dishes as well. The most famous is cassoulet, that delicious melange of duck and pork, beans and tomatoes. Wild boar is another popular dish being served in the more mountainous and sometimes chillier areas of the region. Confit du canard is another well loved recipe using duck legs poached in their own fat. Truffles also abound here.as so lives. The Langdociennes make a tapanade using olives form their
hillsides. Seafood is also popular and a fish stew . bourride,is made with aioli , the garlicky mayonnaise.
The region also has some amazing orchards. Cherries, apricots and peaches are in abundance, here thanks to the temperate climate. Clafoutis is a thick buttery flan covering dark sweet cherries. 9thanks to the Spanish influence on the regions' most western border) . Almonds figure big here too,. although most Langdociennes would end their dinners with some fruit and possible blue cheese . Blue cheese originate here and they region is proud of it. France's famed lavender honey is also made in this region and is used in creating sweet, floral infused pastries.
Languedoc is every foodie and gourmet;s destination. it is a quieter version of Provence, Yet it's cuisine packs a punch. It has given France andthe world some of th e best known dishes from cassoulet to clafoutis.
Languedoc has always stood in the shadow of its' more famous neighbor, Provence. Foodies go mad for Provencale cooking,from its' bouillabaisse to its' saffron infused sauces. However Languedoc, the region to Provence's east also has some amazing dishes as well. The most famous is cassoulet, that delicious melange of duck and pork, beans and tomatoes. Wild boar is another popular dish being served in the more mountainous and sometimes chillier areas of the region. Confit du canard is another well loved recipe using duck legs poached in their own fat. Truffles also abound here.as so lives. The Langdociennes make a tapanade using olives form their
hillsides. Seafood is also popular and a fish stew . bourride,is made with aioli , the garlicky mayonnaise.
The region also has some amazing orchards. Cherries, apricots and peaches are in abundance, here thanks to the temperate climate. Clafoutis is a thick buttery flan covering dark sweet cherries. 9thanks to the Spanish influence on the regions' most western border) . Almonds figure big here too,. although most Langdociennes would end their dinners with some fruit and possible blue cheese . Blue cheese originate here and they region is proud of it. France's famed lavender honey is also made in this region and is used in creating sweet, floral infused pastries.
Languedoc is every foodie and gourmet;s destination. it is a quieter version of Provence, Yet it's cuisine packs a punch. It has given France andthe world some of th e best known dishes from cassoulet to clafoutis.
Saturday, January 22, 2011
Smarties Rock!
Nothing beats a fun roll of Smarties candies. In the States and Canada they're they fruity tasting little tablets that come in long tubelike packs. They're a fun candy as a snack and also a great way of getting a quick sugar rush. The worst or the best part is you can't just eat one roll. You usually have to go through three or four - or until you're sick of them.
Smarties originated in 1949 in Bloomfield , New Jersey when an English immigrant Eddie Dee created these fruity little wafers. They company moved to Ontario Canada where they're known as Rockets and Union , New Jersey. There are about about six smarties colors, The white is orange/cream, the white pineapple, the pink cherry, the green strawberry, the purple grape and the orange is well - orange. What I love to do with them is open the pack and eat them by color grouping. - I think almost everyone does this. There are also bigger sized Smarties and even sour Smarties along with Smarties lollipops. The candy is not connected to the British Smarties which are kind of a large M&M.
Recently there has been some controversy. Middle schoolers have taken to "smoking " the rolls. They crust the the candies into a fine powder, put the tube in their mouth and suck in the dust exhaling quickly . as if smoking . This has caused a lot of problems for this innocent little candy. Kids should just enjoy them as they were originally meant to be. They're just a fun snack to be enjoyed on the playground or while doing homework.
Smarties are one of the best candies out there. It's always a treat to buy a bag of them and then gleefully unwrap the rolls.You never know what flavors you'll get. Every rolled combo is a surprise!Smarties are just fun!
Smarties originated in 1949 in Bloomfield , New Jersey when an English immigrant Eddie Dee created these fruity little wafers. They company moved to Ontario Canada where they're known as Rockets and Union , New Jersey. There are about about six smarties colors, The white is orange/cream, the white pineapple, the pink cherry, the green strawberry, the purple grape and the orange is well - orange. What I love to do with them is open the pack and eat them by color grouping. - I think almost everyone does this. There are also bigger sized Smarties and even sour Smarties along with Smarties lollipops. The candy is not connected to the British Smarties which are kind of a large M&M.
Recently there has been some controversy. Middle schoolers have taken to "smoking " the rolls. They crust the the candies into a fine powder, put the tube in their mouth and suck in the dust exhaling quickly . as if smoking . This has caused a lot of problems for this innocent little candy. Kids should just enjoy them as they were originally meant to be. They're just a fun snack to be enjoyed on the playground or while doing homework.
Smarties are one of the best candies out there. It's always a treat to buy a bag of them and then gleefully unwrap the rolls.You never know what flavors you'll get. Every rolled combo is a surprise!Smarties are just fun!
Friday, January 21, 2011
Raising Organic Foodies
Parents always want the best for their kids. They give them Baby Einstein and toddler lessons in soccer and math. They want them to go to the best schools and get excellent grades. They cater to their whims, whether it's the princess or skateboarding phase. Parents should also care about what's going into their kids too. It's best to get them hooked on all natural and organic from an early age. Surprisingly enough little Missy or Junior will be thankful and grateful later on.
You can start out at the earliest phase. Making baby food is the best way. of controlling what they eat. After all the homemade stuff has no preservatives or added chemicals. You can make very simple mixes using organic fruits and veggies along with free range meats. Some common veggies to use are peas, which are high in calcium and protein. potatoes, turnips, winter squash and beets. As kids get older you can combine these into fun and colorful succotashes along with great sides. Steam them with garlic or ginger for tasty main meals. You can also use dried or baked veggies as healthy snacks. For example, dry out peas sprinkled with olive oil and sea salt in a low temp oven.These addictive munchies are even tastier than potato or corn chips
What happens when those little foodies grow up to be rebellious teen foodies? Indulge them every so often. Yes, it's neat to have that Slurpee and heaven only knows what's in it hot dog. Yet if you want them to eat healthy then put them in charge of menu planning and cooking. They can come up with fun stuff like homemade whole wheat pizzas with fresh tomato and mozzarella .Other cool and healthy dishes include stir fries that have fresh veggies and chicken in them or wild salads that have arugula and wheat grass. Try putting a few organic apples and pears with their lunches or just have the fruit out as quick to grab snacks. Also nix the sodas. Buy a juicer and have teen foodies come up with fruit combo drinks that they can mix with seltzer.
Everyone wants the best for their kids. That should include giving them organic , homemade food, full of not only love but plenty of vitamins and nutrients. Pass on the legacy of wholesome, healthy food. Eating this way will be beneficial throughout their entire lives.
You can start out at the earliest phase. Making baby food is the best way. of controlling what they eat. After all the homemade stuff has no preservatives or added chemicals. You can make very simple mixes using organic fruits and veggies along with free range meats. Some common veggies to use are peas, which are high in calcium and protein. potatoes, turnips, winter squash and beets. As kids get older you can combine these into fun and colorful succotashes along with great sides. Steam them with garlic or ginger for tasty main meals. You can also use dried or baked veggies as healthy snacks. For example, dry out peas sprinkled with olive oil and sea salt in a low temp oven.These addictive munchies are even tastier than potato or corn chips
What happens when those little foodies grow up to be rebellious teen foodies? Indulge them every so often. Yes, it's neat to have that Slurpee and heaven only knows what's in it hot dog. Yet if you want them to eat healthy then put them in charge of menu planning and cooking. They can come up with fun stuff like homemade whole wheat pizzas with fresh tomato and mozzarella .Other cool and healthy dishes include stir fries that have fresh veggies and chicken in them or wild salads that have arugula and wheat grass. Try putting a few organic apples and pears with their lunches or just have the fruit out as quick to grab snacks. Also nix the sodas. Buy a juicer and have teen foodies come up with fruit combo drinks that they can mix with seltzer.
Everyone wants the best for their kids. That should include giving them organic , homemade food, full of not only love but plenty of vitamins and nutrients. Pass on the legacy of wholesome, healthy food. Eating this way will be beneficial throughout their entire lives.
Thursday, January 20, 2011
Pancake Upgrade
Pancakes are one of the most loved and most cherished foods to make. Everyone loves them whether they be in short stacks or long, covered with syrup and dripping with butter. They're our security blanket on cold winter mornings. They're our go to vacation breakfast food, easy to make in stamp sized motel kitchen.s However they re boring. It's time for an upgrade.
Mark Bittman, , urged this in his The Minimalist column in yesterday's New York Times Dining section.Basic pancakes are easy, to make , he writes, however after a while they kind of lose their zing with just the basic ingredients. He suggests tweaking them even by simply changing the flour. Buckwheat pancakes are wonderful, as are whole wheat. Anything brown is good for you and you can add to their wholesomeness with some nuts and rolled oats. Another suggestion is even adding some corn meal for a different taste and texture.
Pancakes make great blank canvasses. Mr. Bittman also give out ideas for making them fruitier by adding sliced bananas or trying different spices and nuts.Peanut butter or chocolate chip pancakes are recommended too . These are even a fun dessert, just served with whipped cream and maybe a drizzle of chocolate syrup. You can also vary the pancake batter too. Add more flour for a denser texture, less i f you want a more crepe like skillet cake. Also add more baking powder for a cakier type of pancake or more sugar for sweeter ones. make them with separated eggs, beating the white into almost a meringue like fluff. Then add to the batter for light puffy, souffle type pancakes.
Pancakes are a great comfort food. There's no denying that. However they can be a bit boring. Spice them up with different variations for breakfast, dessert or even snack. Experiment with them every now and then. There are a dozen ways how!
Mark Bittman, , urged this in his The Minimalist column in yesterday's New York Times Dining section.Basic pancakes are easy, to make , he writes, however after a while they kind of lose their zing with just the basic ingredients. He suggests tweaking them even by simply changing the flour. Buckwheat pancakes are wonderful, as are whole wheat. Anything brown is good for you and you can add to their wholesomeness with some nuts and rolled oats. Another suggestion is even adding some corn meal for a different taste and texture.
Pancakes make great blank canvasses. Mr. Bittman also give out ideas for making them fruitier by adding sliced bananas or trying different spices and nuts.Peanut butter or chocolate chip pancakes are recommended too . These are even a fun dessert, just served with whipped cream and maybe a drizzle of chocolate syrup. You can also vary the pancake batter too. Add more flour for a denser texture, less i f you want a more crepe like skillet cake. Also add more baking powder for a cakier type of pancake or more sugar for sweeter ones. make them with separated eggs, beating the white into almost a meringue like fluff. Then add to the batter for light puffy, souffle type pancakes.
Pancakes are a great comfort food. There's no denying that. However they can be a bit boring. Spice them up with different variations for breakfast, dessert or even snack. Experiment with them every now and then. There are a dozen ways how!
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