The Spanish have been the Alexander McQueen or Vivienne Westwood of cooking for the last ten years. They literally reinvented cooking and time honored dishes with new techniques outre spins. This was due to the vision of one man- Ferran Adria and his restaurant El Bulli. Sadly enough El Bulli is closing however Spain will still remain on the cutting edge of cooking innovation.
This was the subject of the great Julia Moskin's article in today's New York Times Wednesday Dining section. El Bulli has been a culinary mecca for foodies around the world. Their tongues were seduced by his new and inventive techniques that involved emulsions and foams. Euros were poured into the Spanish economy and tourism increased in Adria's town of Barcelona thanks to him. There was the worry that Spain would lose that. Not true however. Adria may be stepping down but there are a number of talented and avant garde chefs willing to carry on Spain's new tradition.
The latest crop, much like Adria , are just as genius. There are young chefs ,like Paco Morales of Bilbao who creates a shimmering jellied tomato water with herbs and fresh shaved vegetables. Another chef Valencia's Quique Dacosta of Bilbao's Guggenheim Museum's restaurant created a dish of just a single oyster draped in a film of edible titanium alloy to reflect the museum's silvery window. There are other chefs such as Carme Ruscalleda and her son, Raul Balam,that create food that's more whimsical edible art than actual food. Better yet they are using Spain's vast bounty of seafood, vegetables and fruits as opposed to using ingredients from out of the country.
Even though one chapter of Spain's new culinary history is closing another will be opening. There is a whole new generation of chefs that will keep this avant garde art form of cooking alive. They have the creativity and talent to keep the Iberian peninsula in forefront of global cooking.
Wednesday, June 15, 2011
Tuesday, June 14, 2011
Marshmallows Summer's Fun Treat!
The warm weather is here and with it come marshmallows. They are a fun and great treat, along with being low calorie! Best of all they bring back childhood memories of toasted ones over the campfire or grill! There's nothing like starting an outdoor sleep over or ending an outdoor barbecue with them.
Marshmallows have been around since ancient Egypt. originally used for medicinal purposes The swamp plant, the mallow (hence its' name) was sweetened and added to a honey and nut mix. French confectioners took marshmallow making to a high art during the 19th Century. Individual candy makers took the mallow sap and whipped it with egg whites and rose water for taste. Nowadays the mallow plant is never used in the candy's manufacturing. Instead it's a mix of corn syrup dextrose, gelatin and hot water. Sometimes egg whites are used in artisanal marshmallows. Marshmallow manufacturers like Jet Puffed and Campfire are producing two sizes of the puffs. The average marshmallow is only twenty-five calories
Groceries are selling the candy in full force right now, thanks to the season. There's nothing like two or three charred or toasted puffs to end a barbecue. You can even make them indoors by just toasting them over a burner put on low heat. How you make them is up to you. Most people love a browned, almost crunchy exterior with a hot and gooey middle. This kind is perfect for that summer time treat s'mores. The mallow's heat melts the chocolate to almost a liquid consistency and it almost rebakes the graham cracker. If you want you can buy the super large ones for a really decadent dessert
This is the season for toasted marshmallows and s'mores. Treat yourself and your kids to these time honored treats with a big bag of marshmallows. Then get out those sticks and start toasting!
Marshmallows have been around since ancient Egypt. originally used for medicinal purposes The swamp plant, the mallow (hence its' name) was sweetened and added to a honey and nut mix. French confectioners took marshmallow making to a high art during the 19th Century. Individual candy makers took the mallow sap and whipped it with egg whites and rose water for taste. Nowadays the mallow plant is never used in the candy's manufacturing. Instead it's a mix of corn syrup dextrose, gelatin and hot water. Sometimes egg whites are used in artisanal marshmallows. Marshmallow manufacturers like Jet Puffed and Campfire are producing two sizes of the puffs. The average marshmallow is only twenty-five calories
Groceries are selling the candy in full force right now, thanks to the season. There's nothing like two or three charred or toasted puffs to end a barbecue. You can even make them indoors by just toasting them over a burner put on low heat. How you make them is up to you. Most people love a browned, almost crunchy exterior with a hot and gooey middle. This kind is perfect for that summer time treat s'mores. The mallow's heat melts the chocolate to almost a liquid consistency and it almost rebakes the graham cracker. If you want you can buy the super large ones for a really decadent dessert
This is the season for toasted marshmallows and s'mores. Treat yourself and your kids to these time honored treats with a big bag of marshmallows. Then get out those sticks and start toasting!
Monday, June 13, 2011
A Twist On Fruit
June is the time for fruit. Stores and stands are bursting with berries and melons. Everyone loves them until they eat way to much - and then they become sick of them. The dilemma is these gems of nature are good for you. Stop eating them and you lose out on important and vital nutrients and antioxidants. What to do ? Give them a twist.
Watermelon is one of the most versatile fruits this season.Pureed it can create a wealth of dishes and even drinks. You can use it for a sweet granita just by pouring a mix of it and simple syrup into trays and then freezing for about half an hour. When it's semi frozen, grate a fork over it until it becomes like a slushie . Serve in cups with a sprig of fresh mint. You can also use it as an ice if you again puree it and put through a crushed ice machine. When it's liquefied , watermelon is a great ingredient for drinks.
Berries are equally as versatile. You can make a wonderful blueberry or strawberry vinaigrette by adding the pureed berries to a regular oil and vinegar dressing,It lends a sweetness perfect for a grilled chicken or salmon salad. They're also good sliced along with apples and cranberries in an arugula salad. You can also try them in a marinade.Peaches, big this time of year as well, can also be added to any sauce to lend an unusual spin on barbecue marinades or chutney.
Yes, we are surrounded by fruit right now. However don't get turned off by eating it the plain old way.Melons and berries are wonderful in other dishes. Explore the variations right now.
Watermelon is one of the most versatile fruits this season.Pureed it can create a wealth of dishes and even drinks. You can use it for a sweet granita just by pouring a mix of it and simple syrup into trays and then freezing for about half an hour. When it's semi frozen, grate a fork over it until it becomes like a slushie . Serve in cups with a sprig of fresh mint. You can also use it as an ice if you again puree it and put through a crushed ice machine. When it's liquefied , watermelon is a great ingredient for drinks.
Berries are equally as versatile. You can make a wonderful blueberry or strawberry vinaigrette by adding the pureed berries to a regular oil and vinegar dressing,It lends a sweetness perfect for a grilled chicken or salmon salad. They're also good sliced along with apples and cranberries in an arugula salad. You can also try them in a marinade.Peaches, big this time of year as well, can also be added to any sauce to lend an unusual spin on barbecue marinades or chutney.
Yes, we are surrounded by fruit right now. However don't get turned off by eating it the plain old way.Melons and berries are wonderful in other dishes. Explore the variations right now.
Saturday, June 11, 2011
Target's New Gourmet Side
Target has always been known for its' delicious snacks and holiday treats. Who could resist the fun Italian sodas at Halloween or the yummy holiday cookies at Christmas time? The chain is amping up its' food department by installing mini groceries within every store. Not only can you buy nachos and creme cookies, you can also stock up on essentials too.
My local Target has scooped out enough space to include fruit and veggies. I've seen this in larger Super Targets and was amazed by the amount of fresh products the store had. Now smaller ones have expanded too(I think every Target now has a fully stocked grocery to rival nearby supermarkets). Not only can I get their yummy potato chips and mocha chip cookies I can also buy the ingredients for a fresh salad and pick up some fruit too. Target also has a line of their own baked goods under the Market Pantry label along with other brands. I bought two pack of mini angel bundt cakes for strawberry shortcake. They wer e light and heavenly, probably the best I've bought for this kind of dessert.
With this expansion comes bigger aisles and definitely more national and in house brands to try. I picked up two boxes of Target's gourmet brand Archer Farms gnocchi with mushroom sauce. These have been imported from Italy and are even better than what I've picked up in local groceries such as the A&P and even Stop and Shop . The gnocchi were tender and the sauce , downright flavorful. They have more of these , mostly pasta,s that I will definitely test out. I also love their oatmeal and had to try their new banana split flavor.
Target isn't just all about the trendy designer clothes and furnishings (well it is, really). Since the chain has expanded their grocery sections, they've become a gourmet heaven. Try some of their amazing gourmet foods. You'll be turning to Target for all your food shopping.
My local Target has scooped out enough space to include fruit and veggies. I've seen this in larger Super Targets and was amazed by the amount of fresh products the store had. Now smaller ones have expanded too(I think every Target now has a fully stocked grocery to rival nearby supermarkets). Not only can I get their yummy potato chips and mocha chip cookies I can also buy the ingredients for a fresh salad and pick up some fruit too. Target also has a line of their own baked goods under the Market Pantry label along with other brands. I bought two pack of mini angel bundt cakes for strawberry shortcake. They wer e light and heavenly, probably the best I've bought for this kind of dessert.
With this expansion comes bigger aisles and definitely more national and in house brands to try. I picked up two boxes of Target's gourmet brand Archer Farms gnocchi with mushroom sauce. These have been imported from Italy and are even better than what I've picked up in local groceries such as the A&P and even Stop and Shop . The gnocchi were tender and the sauce , downright flavorful. They have more of these , mostly pasta,s that I will definitely test out. I also love their oatmeal and had to try their new banana split flavor.
Target isn't just all about the trendy designer clothes and furnishings (well it is, really). Since the chain has expanded their grocery sections, they've become a gourmet heaven. Try some of their amazing gourmet foods. You'll be turning to Target for all your food shopping.
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.
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