Friday, June 10, 2011
Thursday, June 9, 2011
Family Recipes For Success
Kids whose parents own restaurants are very lucky. Not only do you grow up with great food you inherit the business. What's even better is that the second generation is tech and media savvy,tapping into the foodie cult with a vengeance. What the parents started as a small eatery is transformed into a superstar.
This was the subject of an article by Steven Stern in yesterday's New York Times Dining section. Several children of restaurateurs and food business people were interviewed. Interestingly enough they were the children of immigrants who had gone to college and then went off into the corporate world. They realized that returning to the family business was more profitable.Of course, once they returned, the kids then amp almost everything from the decor to the recipes. New dishes are added as in one case of a butcher shop where truffle hot dogs are sold along classic Romanian sausages and dishes thanks to the son combining the traditional with the trendy.
Having a tech savvy kid also helps a family business. He or she can easily put the family business on Twitter and Facebook to bring in more customers. They can also create an app for IPhones and websites too. This is all well and good however a family restaurant is nothing without good food and dedication. Also creating dishes that satisfy both the old guard and new customers also helps.Luckily these second generation restaurateurs know that and continue on with their family recipes.
There's nothing like growing up in a restaurant, butcher shop or bakery. Even better is coming back years later and turning the business into your own. Now there's a new generation taking a spin on their family's recipes and eateries.Success is in the genes - so is good food.
This was the subject of an article by Steven Stern in yesterday's New York Times Dining section. Several children of restaurateurs and food business people were interviewed. Interestingly enough they were the children of immigrants who had gone to college and then went off into the corporate world. They realized that returning to the family business was more profitable.Of course, once they returned, the kids then amp almost everything from the decor to the recipes. New dishes are added as in one case of a butcher shop where truffle hot dogs are sold along classic Romanian sausages and dishes thanks to the son combining the traditional with the trendy.
Having a tech savvy kid also helps a family business. He or she can easily put the family business on Twitter and Facebook to bring in more customers. They can also create an app for IPhones and websites too. This is all well and good however a family restaurant is nothing without good food and dedication. Also creating dishes that satisfy both the old guard and new customers also helps.Luckily these second generation restaurateurs know that and continue on with their family recipes.
There's nothing like growing up in a restaurant, butcher shop or bakery. Even better is coming back years later and turning the business into your own. Now there's a new generation taking a spin on their family's recipes and eateries.Success is in the genes - so is good food.
Wednesday, June 8, 2011
The Science Of Hamburger
Usually Wednesday is reserved for the NY Times Dining section however it was an article in yesterday's Science Times that caught my attention.It was regarding liquid nitrogen and cooking hamburgers. Funny how something really not associated with food prep can create the perfect burger.
This was the topic of the Findings Column by John Tierney. The past week was devoted to the World Science Festival in New York along with a symposium by the great chef, Daniel Boiulud who helped to create the burger renaissance a decade ago. Combine the two and you get interesting musings on how to make the best hamburger ever.The first step is cooking it sous vide,Put the burger in a plastic bag and immerse it into hot water for half an hour. Then dip the patty into liquid nitrogen for thirty seconds to freeze it. It is then deep fried in 450 degree hot oil for one minute.
The result is a well browned patty ,crispy outside and a , tender pink inside.In other words, the perfect burger. This exploits what is known as the Maillard reaction named after Louis-Camille Maillard an early 20ieth scientist.It's basically carmelization where the existing water boils away producing a nice crisped crust. It appeals to our basest instincts -cooked meat with a mouth watering aroma and a bite of crunchiness and tenderness.
It;s amazing how something as a burger can have such a complicated cooking method in order to be good. However you don' t need liquid nitrogen to create the perfect patty. Just use good ground chuck and a fired up grill . Add spices if you want flavor and butter if you want a soft, tender middle.
This was the topic of the Findings Column by John Tierney. The past week was devoted to the World Science Festival in New York along with a symposium by the great chef, Daniel Boiulud who helped to create the burger renaissance a decade ago. Combine the two and you get interesting musings on how to make the best hamburger ever.The first step is cooking it sous vide,Put the burger in a plastic bag and immerse it into hot water for half an hour. Then dip the patty into liquid nitrogen for thirty seconds to freeze it. It is then deep fried in 450 degree hot oil for one minute.
The result is a well browned patty ,crispy outside and a , tender pink inside.In other words, the perfect burger. This exploits what is known as the Maillard reaction named after Louis-Camille Maillard an early 20ieth scientist.It's basically carmelization where the existing water boils away producing a nice crisped crust. It appeals to our basest instincts -cooked meat with a mouth watering aroma and a bite of crunchiness and tenderness.
It;s amazing how something as a burger can have such a complicated cooking method in order to be good. However you don' t need liquid nitrogen to create the perfect patty. Just use good ground chuck and a fired up grill . Add spices if you want flavor and butter if you want a soft, tender middle.
Tuesday, June 7, 2011
Frozen Dinner
This is time of year for ice cream - for dessert or for a snack. Not for dinner. However recently it was incorporated in a full six course meal. It was not six variations on sundaes and splits. Meats and veggies were actually served with it. To top it off dessert was ice cream as well.
This was the subject of an interesting article in the New York Daily News (which has some really good foodie articles from time to time) news reporter Irving DeJohn.The dinner was served at the Roger Smith Hotel as part of its ' Edible Conversations and was inspired by NYU adjunct. Prof.Laura Weiss; book Ice Cream :A Global History. The meals started off with Guinness Float shot which features vanilla iced cream and Stout. This is nothing new. Stout ice cream is popular right now in Manhattan ice cream bars.
It does get odder with the main meals. However the combinations do work. There was salmon crostini with horseradish ice cream that rendered the fish to almost like sushi.It was followed by beet carpaccio with a goat cheese flavored one. Pea soup was also served,topped with yogurt iced cream. The biggest surprise was the tastiness of a seafood ceviche paired with a lime sorbet. It worked well together and according to deJohn tasted like a fishy margarita. There was also a loin of venison with lingonberry iced cream which was no surprise. Oftentimes deer meat is served with sweet lingonberry jelly to balance out the gaminess. The meal ended with a bitter chocolate gelato, sprinkled with sea salt, caramel and pretzels.
Is ice cream for dinner the next big thing?It would be perfect during these hot days however
it;s better relegated to dessert. There's nothing like finishing up a meal with a frozen ball of chocolate, vanilla or fruity goodness.
This was the subject of an interesting article in the New York Daily News (which has some really good foodie articles from time to time) news reporter Irving DeJohn.The dinner was served at the Roger Smith Hotel as part of its ' Edible Conversations and was inspired by NYU adjunct. Prof.Laura Weiss; book Ice Cream :A Global History. The meals started off with Guinness Float shot which features vanilla iced cream and Stout. This is nothing new. Stout ice cream is popular right now in Manhattan ice cream bars.
It does get odder with the main meals. However the combinations do work. There was salmon crostini with horseradish ice cream that rendered the fish to almost like sushi.It was followed by beet carpaccio with a goat cheese flavored one. Pea soup was also served,topped with yogurt iced cream. The biggest surprise was the tastiness of a seafood ceviche paired with a lime sorbet. It worked well together and according to deJohn tasted like a fishy margarita. There was also a loin of venison with lingonberry iced cream which was no surprise. Oftentimes deer meat is served with sweet lingonberry jelly to balance out the gaminess. The meal ended with a bitter chocolate gelato, sprinkled with sea salt, caramel and pretzels.
Is ice cream for dinner the next big thing?It would be perfect during these hot days however
it;s better relegated to dessert. There's nothing like finishing up a meal with a frozen ball of chocolate, vanilla or fruity goodness.
Monday, June 6, 2011
Summer Sides
By now everyone has probably had about a good twenty or thirty cookouts depending upon where they live. As always , it's the ribs, burgers, and dogs that are the stars. What about the sides? The salads and other dishes are the ones that hold up a barbecue or picnic. it's not all about the meat. People would get bored wit h that. remember it's always the sides that hold up a summer party.
What should summer sides be? Anything from corn on the cob to salads. If you want to stick with something plain and simple then think solo acts. There's nothing like serving just simple corn ears or baked potatoes. If you want to jazz them up a bit then drizzle herbed olive oil on the corn or serve it with ramekins of simple lightly salted butter. Baked potatoes should go simple too. (after all they're the perfect accompaniment to grilled steak). Think an herbed or plain butter and maybe a small dollop of chilled sour cream. Asparagus is also another good "lone" side. You can have it in a salad with vinaigrette dressing or grilled with some olive oil and lemon.
If you insist on something a bit more substantial then think salads. You can have a festive macaroni salad next to a regular one. Or serve both a zippy cole slaw and a tomato salad. Of course the best is a potato salad which can go with everything from steaks to burgers. Potato salads can vary . Make the traditional German kind with mayo and celery or try the Sicilian version that involves small red potatoes and olive oil. What is great about any salad is that you can make it well before the dinner or party which leaves you plenty of prep time for the main course.
Remember a summer barbecue or party isn't the same without the sides. There are so many of them to choose from. Each can compliment the mains . After all burgers and dogs can't stand on their own. They need a good side alongside them!
What should summer sides be? Anything from corn on the cob to salads. If you want to stick with something plain and simple then think solo acts. There's nothing like serving just simple corn ears or baked potatoes. If you want to jazz them up a bit then drizzle herbed olive oil on the corn or serve it with ramekins of simple lightly salted butter. Baked potatoes should go simple too. (after all they're the perfect accompaniment to grilled steak). Think an herbed or plain butter and maybe a small dollop of chilled sour cream. Asparagus is also another good "lone" side. You can have it in a salad with vinaigrette dressing or grilled with some olive oil and lemon.
If you insist on something a bit more substantial then think salads. You can have a festive macaroni salad next to a regular one. Or serve both a zippy cole slaw and a tomato salad. Of course the best is a potato salad which can go with everything from steaks to burgers. Potato salads can vary . Make the traditional German kind with mayo and celery or try the Sicilian version that involves small red potatoes and olive oil. What is great about any salad is that you can make it well before the dinner or party which leaves you plenty of prep time for the main course.
Remember a summer barbecue or party isn't the same without the sides. There are so many of them to choose from. Each can compliment the mains . After all burgers and dogs can't stand on their own. They need a good side alongside them!
Saturday, June 4, 2011
Doughnut Day
Yesterday was National Doughnut Day. If you didn't celebrate, then celebrate now. There's nothing like treating yourself to one after a hard day or yard work or housecleaning. Sink your teeth into the jammy goodness of a jelly doughnut or the sweet cushiony glazed kind. They're the perfect end to a Saturday at home day.
Doughnuts aren't a new creation and they're not entirely American. However there name was coined by the great American writer, Washington Irving, when he wrote about "fried dough nuts" as early as 1808. It is an international treat both being made in sweet and savory forms. Most counties prefer some variety of sweet, In the Philippines along with India, doughnuts are made with untraditional flours. Filipinos prefer a starchy potato based dough while Indians make their rings with lentil or bean flour. Jelly doughnuts are big, not just in Israel but also in Germany and Austria where they originated. The Germans like them during Fastnacht or Lent and they're a staple of Carinvale parties.
It is in America however that the doughnut is revered. Thanks to the popular chain, Dunkin Donuts (notice the easier spelling )that these treats are as classic as burgers and fries in the American diet. The company, started as just a small doughnut shop in Quincy, MA by Bill Rosenburg. It brought tasty and affordable doughnuts of every kind to all parts of America and later the world. Dunkin offers everything from seasonal ones such as the heart shaped Valentine's Day donuts to pumpkin ones for Halloween. They also offer glazed and the traditional. However bakeries and supermarkets have their own spin on this classic and you can buy a fresh made dozen any time. There are also doughnut molds that allow you to bake these treats at home.
Treat yourself to a doughnut today if you didn't yesterday. There's nothing quite like a glazed or chocolate one with a nice iced coffee! Celebrate this world and American classic!
Doughnuts aren't a new creation and they're not entirely American. However there name was coined by the great American writer, Washington Irving, when he wrote about "fried dough nuts" as early as 1808. It is an international treat both being made in sweet and savory forms. Most counties prefer some variety of sweet, In the Philippines along with India, doughnuts are made with untraditional flours. Filipinos prefer a starchy potato based dough while Indians make their rings with lentil or bean flour. Jelly doughnuts are big, not just in Israel but also in Germany and Austria where they originated. The Germans like them during Fastnacht or Lent and they're a staple of Carinvale parties.
It is in America however that the doughnut is revered. Thanks to the popular chain, Dunkin Donuts (notice the easier spelling )that these treats are as classic as burgers and fries in the American diet. The company, started as just a small doughnut shop in Quincy, MA by Bill Rosenburg. It brought tasty and affordable doughnuts of every kind to all parts of America and later the world. Dunkin offers everything from seasonal ones such as the heart shaped Valentine's Day donuts to pumpkin ones for Halloween. They also offer glazed and the traditional. However bakeries and supermarkets have their own spin on this classic and you can buy a fresh made dozen any time. There are also doughnut molds that allow you to bake these treats at home.
Treat yourself to a doughnut today if you didn't yesterday. There's nothing quite like a glazed or chocolate one with a nice iced coffee! Celebrate this world and American classic!
Friday, June 3, 2011
Carp Revisited
Carp is one of those fish that you either love or hate. Most home chefs usually acquire through fishing. It is a difficult fish , being both bony and oily. Yet , like any other , it is versatile and can be made into everything from filets to cakes. Try it once and you could be addicted.
Carp has been around for centuries , being one of the earliest fishes to become domesticated and cooked. It is a member of the Ciprinidae family, an oily, fresh and sometimes salt water fish.It has more bones than the average fish .possessing Weberian ossicles.(an anatomical structure originally made up of small pieces of bone formed from four or five of the first vertebrae).This aids the fish in sensing sound vibrations making the carp the most developed in hearing. Carp can also be an ornamental fish, both the hugely popular koi and goldfish are both in this group. Carp is high in calcium and phosphorous and low in calories.
What can do you with carp?There are many recipes from filets to cakes to even pickled.If they're just fresh caught then try them fried in cornmeal to be served fresh with hush puppies. You could also make carp Mandarin style which is with oranges, dry sherry and scallions. You can also roast carp on a grill. Just prep it with a little lemon along with fresh ground salt and pepper. You can also bake it , again with lemon but add some garlic with it this time and serve with veggies.
Carp is a versatile fish that can be made a number of ways. If you're lucky to catch it fresh, take advantage of turning it into a variety of tasty dinners. Add it to your barbecue and summer cooking this season!
Carp has been around for centuries , being one of the earliest fishes to become domesticated and cooked. It is a member of the Ciprinidae family, an oily, fresh and sometimes salt water fish.It has more bones than the average fish .possessing Weberian ossicles.(an anatomical structure originally made up of small pieces of bone formed from four or five of the first vertebrae).This aids the fish in sensing sound vibrations making the carp the most developed in hearing. Carp can also be an ornamental fish, both the hugely popular koi and goldfish are both in this group. Carp is high in calcium and phosphorous and low in calories.
What can do you with carp?There are many recipes from filets to cakes to even pickled.If they're just fresh caught then try them fried in cornmeal to be served fresh with hush puppies. You could also make carp Mandarin style which is with oranges, dry sherry and scallions. You can also roast carp on a grill. Just prep it with a little lemon along with fresh ground salt and pepper. You can also bake it , again with lemon but add some garlic with it this time and serve with veggies.
Carp is a versatile fish that can be made a number of ways. If you're lucky to catch it fresh, take advantage of turning it into a variety of tasty dinners. Add it to your barbecue and summer cooking this season!
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