The warm weather is here and with it will come a dearth of tomatoes. These wonderful garden gems are perfect in every summer dish, from sandwiches to kabobs. Yet what kind of tomato goes with what dish ?There are several different varieties to choose from and add to your summer diet. Some work well as a main ingredient .Others carry on better as second strings. What to use and when?
Tomatoes are categorized roughly into sizes and shapes. What you buy in the grocery store are mostly called "globe". These are do all tomatoes. They can be sliced for sandwiches or used in a fresh pasta sauce. They can be quartered for salads or hollowed out to hold egg or tuna salad. Beefsteaks are the biggest and they're great sliced on their own or in a hamburger. However storebought beefsteaks are not the best tomato to buy. They have very thin skin which can be easily bruised. If you do want them then buy them off a roadside stand or farm where they have been fresh picked.
Smaller tomatoes are also tasty and can be used in a variety of dishes. Plum tomatoes are good just sliced and in salads but they're better off being made into sauce. They have thicker flesh.Their cousin, the grape tomato, a recent hybrid are excellent in salads or just as a great snack or appetizer . They can be spritzed with olive oil and then sprinkled with sea salt. Cherry tomatoes are one of the season's most versatile.Bigger and juicier than They can be used in all sorts of salads from mozzarella and Romaine to grilled kabobs . They are sweet and that adds to any dish .
Tomatoes are a great addition to the summer diet. Use the right ones to create yummy and nutritous dishes . There's a big variety out there for so many good recipes
Tuesday, May 3, 2011
Monday, May 2, 2011
Foraging Recipes
This is the season for foraging. May brings a lot of interesting wild edibles. It is an amazing bounty , full of interesting tastes . The problem is what to do with nature's groceries. What are they good with and how to prepare them? Surprisingly enough there are many good recipes that highlight their aroma,s textures and flavors.
Ramps are one of those interesting plants that can be used in quite a few dishes. I wrote about them a few weeks ago , thanks to New York Times Dining article about them. You can buy them at your local farmer's market however you can pick them fresh in the wild. These onion cousins are good flavoring a pasta sauce or better yet, served with buttered new potatoes alongside a baked chicken or lamb. Prickly lettuce and sour grass can go into a neat salad along with "civilized" greens like arugula and lettuce. Use baby leaves for a sweeter taste which is mild. Older prickly lettuce leaves can impart a bitter taste which can ruin the entire salad.
Wild mushrooms, that grandaddy of all foraged foods, are great with anything. These are called morels and are extremely versatile. They can be sliced and used as a topping over artisanal pizza or even tossed into an omelet. Morels are elegant as the main ingredient in a white wine sauce which can go over any meat as well as over rice or pasta. The Piedmontese fry them in butter and garlic and then use them as a side. You can also batter dip morels and serve them with dipping sauces.
Foraging is fun and can yield a huge bounty. There are amazing sauces and salads to create with them along with using them alongside standard ingredients. Try them any way you like. The taste will be delicious and add to the meal.
Ramps are one of those interesting plants that can be used in quite a few dishes. I wrote about them a few weeks ago , thanks to New York Times Dining article about them. You can buy them at your local farmer's market however you can pick them fresh in the wild. These onion cousins are good flavoring a pasta sauce or better yet, served with buttered new potatoes alongside a baked chicken or lamb. Prickly lettuce and sour grass can go into a neat salad along with "civilized" greens like arugula and lettuce. Use baby leaves for a sweeter taste which is mild. Older prickly lettuce leaves can impart a bitter taste which can ruin the entire salad.
Wild mushrooms, that grandaddy of all foraged foods, are great with anything. These are called morels and are extremely versatile. They can be sliced and used as a topping over artisanal pizza or even tossed into an omelet. Morels are elegant as the main ingredient in a white wine sauce which can go over any meat as well as over rice or pasta. The Piedmontese fry them in butter and garlic and then use them as a side. You can also batter dip morels and serve them with dipping sauces.
Foraging is fun and can yield a huge bounty. There are amazing sauces and salads to create with them along with using them alongside standard ingredients. Try them any way you like. The taste will be delicious and add to the meal.
Saturday, April 30, 2011
Royal Breakfasts
Today is the day after the Royal Wedding and there was a big breakfast, a Survivor's Breakfast that the Palace (more like Prince Harry) threw.It was mostly sandwiches and anything breakfast-y that can be fried. On the part of the best man it was a nice gesture. However fried food after a night of drinking and partying could be rough.
The English love a good fry up.This is with eggs and bacon, good on its' own but there are additions. Fried beans, mushrooms tomatoes and even bread are crisped in the bacon drippings and eaten deep fried This whole meal is usually washed down with endless cups of milky sweet tea. An English fried breakfast takes some getting used to and even Brits these day prefer healthier fare.
Sandwiches or sarnies were also served. The most famed is the bacon butty, a big buttered hamburger roll full of streaky bacon (it's just known as plain bacon here in the States). It's usually drowned in ketchup or brown sauce . There may have been other sandwiches too (although details on these were kept mum). Hopefully these fit in well with a night of knee's up as the Brits would say.
After a big event it's always nice to have a cooling down decompressing period.After the Royal Wedding , it's good to know that Harry threw a breakfast worthy of this. One can only wonder if the newlyweds joined their guests for some fried eggs and bacon butties.
The English love a good fry up.This is with eggs and bacon, good on its' own but there are additions. Fried beans, mushrooms tomatoes and even bread are crisped in the bacon drippings and eaten deep fried This whole meal is usually washed down with endless cups of milky sweet tea. An English fried breakfast takes some getting used to and even Brits these day prefer healthier fare.
Sandwiches or sarnies were also served. The most famed is the bacon butty, a big buttered hamburger roll full of streaky bacon (it's just known as plain bacon here in the States). It's usually drowned in ketchup or brown sauce . There may have been other sandwiches too (although details on these were kept mum). Hopefully these fit in well with a night of knee's up as the Brits would say.
After a big event it's always nice to have a cooling down decompressing period.After the Royal Wedding , it's good to know that Harry threw a breakfast worthy of this. One can only wonder if the newlyweds joined their guests for some fried eggs and bacon butties.
Friday, April 29, 2011
Royal Wedding Day!!!!
Today is Prince William's and Princess Catherine's wedding today and with it came a sumptuous wedding breakfast. (it's a good thing when your Granny runs the country). The newlyweds enjoyed not only family and friends but also good food compliments of Buckingham Palace chefs.
The Windsors will probably have what we would call a cocktail hour of canapes and hors d'ouevres for the new Duke and Duchess of Cambridge .It was accompanied by British (yes British) cultured champagne with the grapes possible coming from the groom's father vinyards. There was talk of shepherd's pie being served as well. There will be two cakes: the Royal Wedding cake and the groom's cake)is this where the Southerners got their tradition from the early English settlers?") The first is a fruit cake , a favorite of the couple and the second is a combo of McViteys' biscuits and chocolate (read refrigerator cake) that was William's childhood favorite.
There is a second bash thrown tonight thanks to Prince Charles. With the groom's brother Prince Harry planning it, it's bound to be a boozy, rocking affair in Buckingham Palace.I don't think it will be a traditional sitdown dinner. There's rumors of ice cream trucks being parked outside the palace to offer sweet respite after all that dancing . There may be champagne fountains and who knows that American wedding reception classic the chocolate fountain.
Today is a day for history. I'm sure WIlliam and his Catherine will remember everything about it rom the pageantry to the excitement. Hopefully they will remember the great food and magnificent cakes too
The Windsors will probably have what we would call a cocktail hour of canapes and hors d'ouevres for the new Duke and Duchess of Cambridge .It was accompanied by British (yes British) cultured champagne with the grapes possible coming from the groom's father vinyards. There was talk of shepherd's pie being served as well. There will be two cakes: the Royal Wedding cake and the groom's cake)is this where the Southerners got their tradition from the early English settlers?") The first is a fruit cake , a favorite of the couple and the second is a combo of McViteys' biscuits and chocolate (read refrigerator cake) that was William's childhood favorite.
There is a second bash thrown tonight thanks to Prince Charles. With the groom's brother Prince Harry planning it, it's bound to be a boozy, rocking affair in Buckingham Palace.I don't think it will be a traditional sitdown dinner. There's rumors of ice cream trucks being parked outside the palace to offer sweet respite after all that dancing . There may be champagne fountains and who knows that American wedding reception classic the chocolate fountain.
Today is a day for history. I'm sure WIlliam and his Catherine will remember everything about it rom the pageantry to the excitement. Hopefully they will remember the great food and magnificent cakes too
Thursday, April 28, 2011
Salty Language
Sea salt is a daily par t of our lives nowadays. Once, thought to be gourmet, It's now on every table an din every restaurant.it's even considered a health food. What most people don't know is that several different countries, including the US produce different kinds. These also come with different flavors and colors as well as aromas. Salt now is just as varied and nuanced as pepper.
This was the topic of a great article by Harold McGee in yesterday's New York Times The Curious Cook section of Wednesday Dining section. Mr McGee delves in to what makes even ordinary table salt what it is. Standard table salt is produced simply by injecting water into salt mines to dissolve the minerals. It then has the sodium chloride leached out of it which would leave it with a bitter taste. Culinary or gourmet salts come fresh direct from the ocean themselves or from areas that once held ancient seas. They're produced by evaporating salt water or boiling it at high temps.
Sea salts also come in different flavors and colors too. Kilauea Onyx comes from Hawaii and is black sparkly salt. Andes Mountain Rose comes form Bolivian salt mine s an dis colored a light pink thanks to the iron found in them. Maldon sea salt which are lovely melt in your mouth flakes is made by heating sea water over a gas fire to form those hollow flakes along with pyramids. Then there is the ultra rich sel gris de L'Ile de Re . This is salt harvested from France's famed Bay of Biscay (where most gourmet shop sea salts comes form ). It is a coarse salt grey from minerals and clay.
Sea salt isn' t your ordinary table salt.It comes form all over the world and has different colors and flavors. Some go well with some foods, while other highlight simple dishes like fries or tomatoes. Get acquainted with all of them for a variety of different tastes.
This was the topic of a great article by Harold McGee in yesterday's New York Times The Curious Cook section of Wednesday Dining section. Mr McGee delves in to what makes even ordinary table salt what it is. Standard table salt is produced simply by injecting water into salt mines to dissolve the minerals. It then has the sodium chloride leached out of it which would leave it with a bitter taste. Culinary or gourmet salts come fresh direct from the ocean themselves or from areas that once held ancient seas. They're produced by evaporating salt water or boiling it at high temps.
Sea salts also come in different flavors and colors too. Kilauea Onyx comes from Hawaii and is black sparkly salt. Andes Mountain Rose comes form Bolivian salt mine s an dis colored a light pink thanks to the iron found in them. Maldon sea salt which are lovely melt in your mouth flakes is made by heating sea water over a gas fire to form those hollow flakes along with pyramids. Then there is the ultra rich sel gris de L'Ile de Re . This is salt harvested from France's famed Bay of Biscay (where most gourmet shop sea salts comes form ). It is a coarse salt grey from minerals and clay.
Sea salt isn' t your ordinary table salt.It comes form all over the world and has different colors and flavors. Some go well with some foods, while other highlight simple dishes like fries or tomatoes. Get acquainted with all of them for a variety of different tastes.
Wednesday, April 27, 2011
Tampa Delight Devilled Crabs
Florida has always been known for its' vast array of seafood and seafood dishes. The hot spots for these were always Key West and , of course, Miami. However Tampa is known for it as well. The city's specialty is devilled crabs, the perfect dish for watching the sun go down over the Gulf of Mexico. It's a local favorite and one that has a few variations.
New York Times regular contributor, John T Edge, wrote about the dish in today's Dining section.. The dish is sort of similar to Maryland's famed crab cakes except that devilled crabs are more flattened patties than cakes. They are rolled crab meat and breadcrumbs that are then deep fried. The breadcrumbs come from Cuban bread which is sort of a variation of Italian or French baguettes.. The bread goes stale almost overnight and makes for crispy crunchy crumbs kin dof similar to the Japanese pangko ones.. The fritters are also made with paprika and a little salt for flavor and color. They were first made during a violent strike in the 1920s to sustain striking tabaqueros or cigar rollers and factory owners.
There's also the debate of who has the best devilled crab.It used to be Tampa's favorite Sea Breeze restaurant that closed almost a decade ago . Others swear by the still operating Bracato's Sandwich Shop. There is also the West Tampa Sandwich Shop that sells the sandwiches that are as big as a boxer's fist. Actually it doesn't matter where you go in the town . Sandwich shops all over the area sell devilled crab sandwiches right next to the Tampa's other favorite: Cuban pork sandwiches.
Tampa is known for beautiful sunsets and azure Gulf waters. It's also famous for these killer sandwiches that locals and visitors clamor for : devilled crabs. This is Tampa's best and tastiest attraction!
New York Times regular contributor, John T Edge, wrote about the dish in today's Dining section.. The dish is sort of similar to Maryland's famed crab cakes except that devilled crabs are more flattened patties than cakes. They are rolled crab meat and breadcrumbs that are then deep fried. The breadcrumbs come from Cuban bread which is sort of a variation of Italian or French baguettes.. The bread goes stale almost overnight and makes for crispy crunchy crumbs kin dof similar to the Japanese pangko ones.. The fritters are also made with paprika and a little salt for flavor and color. They were first made during a violent strike in the 1920s to sustain striking tabaqueros or cigar rollers and factory owners.
There's also the debate of who has the best devilled crab.It used to be Tampa's favorite Sea Breeze restaurant that closed almost a decade ago . Others swear by the still operating Bracato's Sandwich Shop. There is also the West Tampa Sandwich Shop that sells the sandwiches that are as big as a boxer's fist. Actually it doesn't matter where you go in the town . Sandwich shops all over the area sell devilled crab sandwiches right next to the Tampa's other favorite: Cuban pork sandwiches.
Tampa is known for beautiful sunsets and azure Gulf waters. It's also famous for these killer sandwiches that locals and visitors clamor for : devilled crabs. This is Tampa's best and tastiest attraction!
Tuesday, April 26, 2011
Spotted Dick Really???
The British do dessert or pudding well. They have cozy custards, lovely tea cakes and spotted dick.Yes, spotted dick( stop the sniggering now).It's a tasty dessert that can be made at home or store bought It has been much beloved by Britons for centuries and part of the cuisine like fish and chips and Yorkshire pudding.
Spotted dick came about in the late 1840's and its' origin is surprisingly not English but Irish. It may have been a variation of a sweet called sweet cake or curnie cake. There is another legend regarding it . Actors or gypsies first brought the raisin studded pudding over.It was named after their dogs that traveled with them, the Dalmatians. Dalmatians then became such a fad in the UK and with that the pudding named after them (dick is dog in 18th and 19th Century British vernacular).Since then spotted dick has been popular at every holiday and birthday table.
What is spotted dick?. It started out as a sweet suet pudding studded with dried raisins. However it has evolved into a vanilla steamed pudding . Using raisins to flavor it hasn't been changed. There are no variations with other fruits and nuts.It's just been what it is with a side of custard for almost two centuries.It can be made at home however a tinned version is also tasty.
Spotted dick is one of Britain's much loved dishes. It holds a special place in the nation's cuisine,and is one of England's most adored comfort foods. It is truly a treat.
Spotted dick came about in the late 1840's and its' origin is surprisingly not English but Irish. It may have been a variation of a sweet called sweet cake or curnie cake. There is another legend regarding it . Actors or gypsies first brought the raisin studded pudding over.It was named after their dogs that traveled with them, the Dalmatians. Dalmatians then became such a fad in the UK and with that the pudding named after them (dick is dog in 18th and 19th Century British vernacular).Since then spotted dick has been popular at every holiday and birthday table.
What is spotted dick?. It started out as a sweet suet pudding studded with dried raisins. However it has evolved into a vanilla steamed pudding . Using raisins to flavor it hasn't been changed. There are no variations with other fruits and nuts.It's just been what it is with a side of custard for almost two centuries.It can be made at home however a tinned version is also tasty.
Spotted dick is one of Britain's much loved dishes. It holds a special place in the nation's cuisine,and is one of England's most adored comfort foods. It is truly a treat.
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