This is the time of year when an iced coffee is necessary to one 's existence. It keeps us cool and refreshed when the temps soar.It is the perfect stand in for a calorie rich sundae. The problem is. Iced coffee is addictive - and expensive. Even the cheapest one can send a coffee drinker back three or four bucks. What to do?Make it yourself!
Iced coffee is really one of those no-brainer drinks. It isn't like lemonade which requires a certain amount of precision .It 's not like iced tea which can accidentally be made too strong or too weak . Iced coffee is well just basically cold coffee and ice. Brew your regular joe as you normally would do and wait until it grows cold . Use a tall glass (like what you would use for iced tea or ice cream sodas) and fill with about five to six ice cubes . You can drop in less if you want a stronger taste.Remember that the ice will melt and dilute the coffee. Being an old school purist I like using just a teaspoon of sugar however you can also add some milk and even a dash of cinnamon to flavor it.You can also leave it black if you want to enjoy the robust flavor or if you're having something sweet with it.
if you 're dying for what everyone from Mickey D's to Dunkin Donuts puts out, then your iced coffee is going to require some extra ingredients. For that rich chocolate taste , add a good dose of chocolate syrup. I usually go the way of the baristas and pour in enough os that there's about a quarter inch of it on the bottom .Don 't worry if it just sits there. You can stir it up later with a straw or just drink from the bottom. Every fancy. Iced coffee should have a good head of whipped cream on it. Use Reddi Whip to achieve this look. If you want , drizzle some more syrup on top of the whipped cream for absolute decadence. ( the cream may take on a clotted appearance when it comes into contact with this ice. Don't worry- this is normal). Sit back and enjoy.
Make your perfect iced coffee at home this summer.It's easy to create what coffee shops serve. It's also much cheaper too. Now fill that glass , get creative and enjoy a yummy iced treat that's perfect for these sweltering days!
Friday, June 17, 2011
Thursday, June 16, 2011
The Knives Are Out
A good knife is integral to any kitchen, whether it be residential or commercial. It has to be multipurpose . It has to chop dice, slice, mince, debone, fillet and cleave. It should be the one go to device that cooks cannot live without. It should also be sturdy and long lasting That's what makes a good knife.
This was the subject of the great Florence Fabricant's article in yesterday's New York Times Dining section. She explores the new breed of knives coming out in an extensive piece that will definitely persuade home cooks on their buying decisions.Right now Japan leads the country and world in good knife manufacturing. The Japanese create a cutter that is more durable than what other countries including the US and France, are creating. Their blades are carbon steel and have an edge better than the stainless steel variety. There is one drawback is that the blades do turn grey with time. However this patina doesn't seem to bother both home and professional chefs.
Japanese blades are also better in construction too. Nothing really changes in the translation. The blades are still thick, sharpened on both sides and have a visible tang. A tang is the part of the blade where it connects to the handles with rivets. Traditional Japanese knives have rounded or octagonal handles with no visible tangs. They only have one side sharpened (which results in a thinner cut) and are only for right handed people. This caters to a limited audience considering home chefs want a more versatile blade that can do anything. Some cooks want a Damascus steel blade which is made by folding the steel into itself as it's forged . This was how centuries of swords were made and reached it's height during the Crusades.
Knives are an important part of any kitchen arsenal. It seems that the versatile Japanese blades are the ones that people want and why not? Busy cooks want a knife that can handle anything, from dicing to chopping, from slicing to chopping.
This was the subject of the great Florence Fabricant's article in yesterday's New York Times Dining section. She explores the new breed of knives coming out in an extensive piece that will definitely persuade home cooks on their buying decisions.Right now Japan leads the country and world in good knife manufacturing. The Japanese create a cutter that is more durable than what other countries including the US and France, are creating. Their blades are carbon steel and have an edge better than the stainless steel variety. There is one drawback is that the blades do turn grey with time. However this patina doesn't seem to bother both home and professional chefs.
Japanese blades are also better in construction too. Nothing really changes in the translation. The blades are still thick, sharpened on both sides and have a visible tang. A tang is the part of the blade where it connects to the handles with rivets. Traditional Japanese knives have rounded or octagonal handles with no visible tangs. They only have one side sharpened (which results in a thinner cut) and are only for right handed people. This caters to a limited audience considering home chefs want a more versatile blade that can do anything. Some cooks want a Damascus steel blade which is made by folding the steel into itself as it's forged . This was how centuries of swords were made and reached it's height during the Crusades.
Knives are an important part of any kitchen arsenal. It seems that the versatile Japanese blades are the ones that people want and why not? Busy cooks want a knife that can handle anything, from dicing to chopping, from slicing to chopping.
Wednesday, June 15, 2011
Spain's Newest Wave of Chefs
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.
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.
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
Subscribe to:
Posts (Atom)
Posts
