Sometimes all it takes is a simple sandwich to satisfy a foodie. I found that out yesterday when all I wanted for dinner was just a peanut butter sandwich . Nothing fancy , nothing elaborate . Just something comforting , tasty and easy to make. I'm not alone . A lot of foodies just prefer something easy yet delicious.
Let's face it how many of us have come home and only ate a bowl of cereal and milk. It may not be the best dinner but it's still satisfying. Or how many have just had a baloney and mustard sandwich after a hard day's work. I can't even recount the number of times friends have just eaten nothing but a yogurt and coffee or fried up a couple of burgers to be put on white bread. Even a dish like mashed bananas and chocolate syrup makes a simple treat. Skip the iced cream, skip the whip cream and sprinkles. Just the fruit and sweetener will do it.
It's always good to have easy stuff in the pantry.Now is the time to stock up on Spaghetti-os along with Ramen soups . Have a large jar of peanut butter on the ready along with crackers. You can make mini sandwiches with these two if you need a quick dinner or snack.Even cans of deviled chicken and ham can be made into pates with just a dash of spice and some mayonnaise. Spread this over roils or croissants. for lunch. Keep extra eggs because you can make egg salad for sandwiches.
There;s nothing like eating something uncomplicated that doesn't require a lot of prep time. it could be a sandwich or even just a bowl of oatmeal. Whatever it takes to satisfy, then go for it.
Monday, January 31, 2011
Saturday, January 29, 2011
The Sweet Side Of Vinegar
Vinegar is the much maligned condiment. It's also second a s in oil and vinegar. People talk about sour type s that have a vinegar personality or face. yet, this kitchen necessity is very much needed for all sorts of dishes. Its gives everything from dressings to marinades their wonderful flavor.
Vinegar has been around for about 10,000 years. The ancient Babylonians used it to preserve foods while Hannibal used it to crumble rocks during his passage through the Alps. even Cleopatra drank pearls dissolved in vinegar to win a bet. Vinegar is an all natural by product of aerobic bacteria mixing with wine or cider. You can even use it for cleaning because it gets rid of germs and bacteria easily. There are several different kinds from red wine to balsamic along with malt and apple cider. My favorites are the red wine and cider. I'm a big fan of the last because you can make a wonderful light Waldorf salad with it. Balsamic vinegar, that delight of foodies the world over has been around since the medieval period . It originated in Emilia Romano and is made through an aging process of twelve years It also involves pouring older vinegar in with freshly made ones.
Vinegar is not just for salads You can also use it in pickling which was it;s original use. Chutneys and relishes call fo r it as do slaws. The famed German dish sauerbraten starts off with a vinegar marinade. A lot of barbecue recipes call for marinating the meat in red wine vinegar. This produces a much more tender texture and it's perfect them for mixing with the actual sauce Vinegar is also used in making the well known Chinese hot and sour soup. A few tablespoons of rice wine vinegar gives the soup its' famous bite.
Vinegar doesn't mean sourness. It's a great addition to any dressing or dish. Try all sorts from balsamic to red wine to cider. Soon enough you'll be adding it to everything
Vinegar has been around for about 10,000 years. The ancient Babylonians used it to preserve foods while Hannibal used it to crumble rocks during his passage through the Alps. even Cleopatra drank pearls dissolved in vinegar to win a bet. Vinegar is an all natural by product of aerobic bacteria mixing with wine or cider. You can even use it for cleaning because it gets rid of germs and bacteria easily. There are several different kinds from red wine to balsamic along with malt and apple cider. My favorites are the red wine and cider. I'm a big fan of the last because you can make a wonderful light Waldorf salad with it. Balsamic vinegar, that delight of foodies the world over has been around since the medieval period . It originated in Emilia Romano and is made through an aging process of twelve years It also involves pouring older vinegar in with freshly made ones.
Vinegar is not just for salads You can also use it in pickling which was it;s original use. Chutneys and relishes call fo r it as do slaws. The famed German dish sauerbraten starts off with a vinegar marinade. A lot of barbecue recipes call for marinating the meat in red wine vinegar. This produces a much more tender texture and it's perfect them for mixing with the actual sauce Vinegar is also used in making the well known Chinese hot and sour soup. A few tablespoons of rice wine vinegar gives the soup its' famous bite.
Vinegar doesn't mean sourness. It's a great addition to any dressing or dish. Try all sorts from balsamic to red wine to cider. Soon enough you'll be adding it to everything
Friday, January 28, 2011
Rice A Tility
Rice is one of the most versatile foods in the kitchen. it can be used a side , a main a dessert and a s flour. It can come in a variety of different types for simple or gourmet dishes. You can add anything to it from spice to sugar to make it unique and tasty.
Savory rice dishes are great for an evening and even a party meal. There' s nothing as sophisticated yet homey about risotto that perfect Northern Italian concoction made with arborio rice. Arborio is a little different than regular rice . The grains are shorter and fatter than regular rice and are also high in starch. This lends to the creaminess of such dishes as risotto Milanese, an easy and lovely saffron rich dish. Milanese and regular risotto (made with tomato and chicken gizzards) are good dishes during these snowy days.If you prefer a regular rice dish then stick with the spicy yet satisfying gumbo. The gumbo can be made first and then poured over white or brown rice. Another fun and excellent recipe is the party perfect paella. It's a blend of all sorts of meats from seafood to chicken to sausage along with peppers , corn and tomatoes. This is a great and again easy dish to make.
Rice can also be used for desserts too. Try leftover brown or white in rice pudding. Again you can vary this sweet, by adding raisins, chocolate chips or nuts to produce something that's either decadent, healthy or mix of both. Some risoterrias or rice restaurants (New York City has one or two of these) sell rice flour products such as cookies.Rice flour is great for kids who have gluten and wheat allergies. You can also buy rice flour at certain groceries.
Rice is certainly one of the most versatile kitchen staples. You can make it anyway savory or sweet and never be disappointed. Always have some on hand for some great dishes!
Savory rice dishes are great for an evening and even a party meal. There' s nothing as sophisticated yet homey about risotto that perfect Northern Italian concoction made with arborio rice. Arborio is a little different than regular rice . The grains are shorter and fatter than regular rice and are also high in starch. This lends to the creaminess of such dishes as risotto Milanese, an easy and lovely saffron rich dish. Milanese and regular risotto (made with tomato and chicken gizzards) are good dishes during these snowy days.If you prefer a regular rice dish then stick with the spicy yet satisfying gumbo. The gumbo can be made first and then poured over white or brown rice. Another fun and excellent recipe is the party perfect paella. It's a blend of all sorts of meats from seafood to chicken to sausage along with peppers , corn and tomatoes. This is a great and again easy dish to make.
Rice can also be used for desserts too. Try leftover brown or white in rice pudding. Again you can vary this sweet, by adding raisins, chocolate chips or nuts to produce something that's either decadent, healthy or mix of both. Some risoterrias or rice restaurants (New York City has one or two of these) sell rice flour products such as cookies.Rice flour is great for kids who have gluten and wheat allergies. You can also buy rice flour at certain groceries.
Rice is certainly one of the most versatile kitchen staples. You can make it anyway savory or sweet and never be disappointed. Always have some on hand for some great dishes!
Thursday, January 27, 2011
Joy of Noodles
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!
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!
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.
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