Mention ketchup or catsup and you'll either get a big smile or a big wince depending on the person's age. This sweet tomato sauce is either considered a blessing or a bane. Usually most sophisticated foodies shun ketchup because it lacks sophistication. However that's all changing thanks to chef Jose Andre at Washington D.C.'s America Eats Cafe. It's not just tomato sauce on fries anymore
This was the subject of an article written by Julia Moskin in today's New York Times Dining section. It turns out that there's more to ketchup than just tomatoes and corn syrup. Actually the stuff has been around since the 1690's when it was frist mentioned in English recipe books as early as the 1690's.English sailors probably brought it over from either China where a similar sauce from eggplant juice called ke-tsiap was made or Malaysia where they had a fish sauce called macap.It became the tomato variety when Heinz made in in 1876. It was a way of utilizing tomato scraps leftover from canning. Mixed with corn syrup it became an instant American classic. There were earlier forms of it made from nutmeg and peppercorns
Now ketchup is taking a different turn. Thanks to Jose Andres, the chef at the new American Eats Cafe in Washington D.C. (it's part of the famed American food exhibit"What's Cooking Uncle Sam?") the condiment is taking a new spin. There is a cherry one that had dark cherries along with mustard and spices mixed together to form a sweet sauce. This is perfect for any red meat.Another one is made from oysters which is minced oysters blended with white wine and oysters. Anchovies also make an appearance however it's a take on Worcester sauce which is a variation of it. Then there's the actual tomato version made with fresh tomatoes and a minimum of corn syrup. This is a different kind than what we're used to.It focuses more on the tomatoes than anything else . The result? An earthy flavor that's robust and perfect for hamburgers and grilled steaks
Ketchup is not just mix of tomatoes and corn syrup.It's a complex blend of ingredients to create a complement to meats and side dishes. It can be made of anything from walnuts to anchovies or even tomatoes.
Wednesday, August 10, 2011
Tuesday, August 9, 2011
Yummy Ice Cream Sandwiches
Summer rainy days and kids do not go together. They'll stay inside and becomes weapons of living room destruction., Either that or they'll become glued to whatever electronic device they can get their hands on .For a fun alternative have them make the summer classic - the ice cream sandwiches,They can explore their creative side plus make a tasty treat . (hopefully after lunch and before a good, nutritious dinner).
Every ice cream sandwich starts off with a good base. Most store bought ones usually have a crisp cookie however you can sub in store bought chocolate chips or even snickerdoodles. Most supermarkets sell large cookies in their bakery department and these are perfect for your sandwiches. You can also try sliced Rice Krispie treats too . Take the bars and slice them horizontally.Another spin is taking uniced cupcakes or sweet muffins, such as chocolate or chocolate chip and using them as bases.
What kind of ice cream works?Any kind! Buy two or three different flavors so the kids can mix and vary. Some suggestions are a rich butter pecan sandwiched between snickerdoodles are good as is just plain vanilla. Chocolate chip mint is a great filler between two plain chocolate crisps. Regular chocolate chips go well with - what else - chocolate chip cookies. Be creative and fun. You can then have the kids roll their creations in chocolate or colored sprinkles as finishing touches.They can also roll then in mini chips or chopped nuts too.
An ice cream sandwich can save a summer rainy day, Have some cartons and cookies ready to make this fun treat. Both you and the kids will love them!
Every ice cream sandwich starts off with a good base. Most store bought ones usually have a crisp cookie however you can sub in store bought chocolate chips or even snickerdoodles. Most supermarkets sell large cookies in their bakery department and these are perfect for your sandwiches. You can also try sliced Rice Krispie treats too . Take the bars and slice them horizontally.Another spin is taking uniced cupcakes or sweet muffins, such as chocolate or chocolate chip and using them as bases.
What kind of ice cream works?Any kind! Buy two or three different flavors so the kids can mix and vary. Some suggestions are a rich butter pecan sandwiched between snickerdoodles are good as is just plain vanilla. Chocolate chip mint is a great filler between two plain chocolate crisps. Regular chocolate chips go well with - what else - chocolate chip cookies. Be creative and fun. You can then have the kids roll their creations in chocolate or colored sprinkles as finishing touches.They can also roll then in mini chips or chopped nuts too.
An ice cream sandwich can save a summer rainy day, Have some cartons and cookies ready to make this fun treat. Both you and the kids will love them!
Monday, August 8, 2011
Pizza On The Grill
The grill is good for almost everything. You can cook the old standards such as dogs and burgers on them, get experimental with any kind if fish or kabobs, and even cook fruit. However you can use your grill as an outdoor pizzeria. You can create delicious pies right out in the open air.
How do you bake pizza on a grill? There are two ways.One is to mix the dough and roll it out on a cookie sheet.Then slide it onto the grill for two minutes and then flip so that the other bakes. The other way is placing the dough on a pizza stone. This is a round, thick plate that's usually made from ceramic or earthenware. After the dough starts to rise,brush with olive oil and then tomato sauce. Add cheese and toppings and then cover for two to three minutes more. If your grill doesn't have a cover you can tent aluminum foil over the pie as a kind of out door oven.
Toppings for outdoor pizza can be as varied as an inside one. For a garden fresh one, sub in fresh picked beefsteak tomatoes and freshly picked basil instead of sauce and the dried herb. Barbecued steak or chicken also make great additions,especially the steak, Cook the meat rare and let the juices mix in with the sauce. You can also try a seafood one by adding some chopped clams mussels and oysters along with shrimp. Another fun outdoor pizza topping is crumbled hamburger on top.
There's nothing like pizza on the grill. You can make a fantastic tasting outdoors one in just seconds.It's a perfect alternative to traditional dogs and burgers.
How do you bake pizza on a grill? There are two ways.One is to mix the dough and roll it out on a cookie sheet.Then slide it onto the grill for two minutes and then flip so that the other bakes. The other way is placing the dough on a pizza stone. This is a round, thick plate that's usually made from ceramic or earthenware. After the dough starts to rise,brush with olive oil and then tomato sauce. Add cheese and toppings and then cover for two to three minutes more. If your grill doesn't have a cover you can tent aluminum foil over the pie as a kind of out door oven.
Toppings for outdoor pizza can be as varied as an inside one. For a garden fresh one, sub in fresh picked beefsteak tomatoes and freshly picked basil instead of sauce and the dried herb. Barbecued steak or chicken also make great additions,especially the steak, Cook the meat rare and let the juices mix in with the sauce. You can also try a seafood one by adding some chopped clams mussels and oysters along with shrimp. Another fun outdoor pizza topping is crumbled hamburger on top.
There's nothing like pizza on the grill. You can make a fantastic tasting outdoors one in just seconds.It's a perfect alternative to traditional dogs and burgers.
Saturday, August 6, 2011
A Good Old Fashioned Clambake
Summer and seafood go together. There's nothing like gathering friends on a beach with a campfire and freshly caught clams and lobsters. It's a fun way of celebrating a good day of swimming and sunning. The best part is that it's fun. Everybody chips in and helps in making a tasty dinner.
A clambake should take place on the beach however if your local one has restrictions you can easily have It in your backyard. As with a fire pit,dig a large hole in the sand or dirt. Cover the whole bottom with large stones or rocks. These can be found in the woods near the beach.(pick up anything that has some heft)Add branches, brushand then charcoal to build a large fire along with seaweed (although no sweat if you don't; have it on hand). If you're cooking lobsters, have a pot ready to boil them and with these you can use sea water hauled in from the beach.
Of course any clambake should have clams, but you can also have lobsters, mussels and potatoes. A good recipe is a kind of stew that involves clams, (any kind),mussels onions, celery,potatoes and corn.Cook these together in a pot along with melted butter and some fresh water. Of course you can just cook clams and have a baked potato with melted butter on it along with simply roasted ear of corn. This also goes for lobster too. because th emeat is so flavorful, just add butter that was melted in an old can over the flames.
A clambake is the best summer memory ever. There's nothing like enjoying freshly cooked clams and lobsters under a warm starry night . It's just good and simple eating
A clambake should take place on the beach however if your local one has restrictions you can easily have It in your backyard. As with a fire pit,dig a large hole in the sand or dirt. Cover the whole bottom with large stones or rocks. These can be found in the woods near the beach.(pick up anything that has some heft)Add branches, brushand then charcoal to build a large fire along with seaweed (although no sweat if you don't; have it on hand). If you're cooking lobsters, have a pot ready to boil them and with these you can use sea water hauled in from the beach.
Of course any clambake should have clams, but you can also have lobsters, mussels and potatoes. A good recipe is a kind of stew that involves clams, (any kind),mussels onions, celery,potatoes and corn.Cook these together in a pot along with melted butter and some fresh water. Of course you can just cook clams and have a baked potato with melted butter on it along with simply roasted ear of corn. This also goes for lobster too. because th emeat is so flavorful, just add butter that was melted in an old can over the flames.
A clambake is the best summer memory ever. There's nothing like enjoying freshly cooked clams and lobsters under a warm starry night . It's just good and simple eating
Friday, August 5, 2011
Cook It Right
Summer is a time for good food and good eating. Sometimes though certain factors can creep in and spoil a wonderful dish. namely salmonella and food poisoning. What may look delicious may be hiding something dangerous- and deadly. What to do? Be aware and prepared.
Salmonella is a chef's biggest nightmare during these warm weather days. How can you get and where? It usually is found in everything from fresh meats to processed fruits and veggies. Mostly it comes from underpar sanitary conditions in larger farms and meat processing plants. Usually lettuce and spinach are the worst hit thanks to these places having not enough bathrooms or clean facilities for the workers. Always make sure your salads are washed thoroughly. There are even washes you can use if you want to be super safe. As for meats it's a gamble . The best bet is to cook everything well but still that's no guarantee.Luckily local news stations always have the first bit of news about damaged meats .
Cream products and mayonnaise also suffer during these times. Try to keep cream products in the fridge . The heat is a breeding ground for the bacteria spores and they thrive in high temps . If you want a creamy birthday cake, think more about ice cream cake or decorating plain cake with just powdered sugar. Mayonnaise long blamed, for scores of people getting sick over the years, is actually not the culprit. The stuff is fine on its' own however becomes a germ bomb when mixed with pasta and potatoes. Try to use olive oil for mayo in summer salads.
This is the season to go out and enjoy summer's bounty. However it's also the time to be wary about what you're eating. Be careful, be choosy and you can navigate through to still have a fun warm weather feast.
Salmonella is a chef's biggest nightmare during these warm weather days. How can you get and where? It usually is found in everything from fresh meats to processed fruits and veggies. Mostly it comes from underpar sanitary conditions in larger farms and meat processing plants. Usually lettuce and spinach are the worst hit thanks to these places having not enough bathrooms or clean facilities for the workers. Always make sure your salads are washed thoroughly. There are even washes you can use if you want to be super safe. As for meats it's a gamble . The best bet is to cook everything well but still that's no guarantee.Luckily local news stations always have the first bit of news about damaged meats .
Cream products and mayonnaise also suffer during these times. Try to keep cream products in the fridge . The heat is a breeding ground for the bacteria spores and they thrive in high temps . If you want a creamy birthday cake, think more about ice cream cake or decorating plain cake with just powdered sugar. Mayonnaise long blamed, for scores of people getting sick over the years, is actually not the culprit. The stuff is fine on its' own however becomes a germ bomb when mixed with pasta and potatoes. Try to use olive oil for mayo in summer salads.
This is the season to go out and enjoy summer's bounty. However it's also the time to be wary about what you're eating. Be careful, be choosy and you can navigate through to still have a fun warm weather feast.
Thursday, August 4, 2011
Healing And Hydroponic
The New York Times Dining section had two very interesting and diverse articles yesterday. One was on the healing powers of certain foods while the other was on hydroponic farming. Actually the first is sort of dependent on the second one, because it's all the leafy green stuff that can help a body. Any green, whether it be spinach or even lettuce, if grown hydroponically , can have a few more benefits than ones coming from the land.
The first article written by Jeff Gordinier tells the story of chef Seamus Mullen who was stricken with rheumatoid arthritis in his late thirties. The disease literally crippled him, leaving him in agony most of the time. For anybody this is bad news but for a chef even worse. Luckily he improved his diet which led to his new cookbook. Entitled "Seamus Mullen's Hero Food : How Cooking Delicious Things Can Make Us Feel Better ", it shows how certain foods can help with inflammatory disease s and boost the body's immune system. Some of the best foods for a person are olive oil, almonds and leafy green vegetables. Mr. Mullen uses these already in his Spanish tapas restaurant Boqueria.
No doubt hydroponically grown greens are also good for you. That was the other article, written by Glenn Collins, another long time Dining contributor. Hydroponic lettuce has received a bad rap over the last few years. Not so anymore. It's actually become more flavorful. This is due to new techniques in this dirt free farming. There's more technological sophistication where there are even weather stations installed to help with the sun and temperature conditions . This helps crops thrive without the usual worries about drought or too much rain. The ambiance is perfect in creating flavorful and tender leaves.
Leafy greens can help us. Just ask Seamus Mullen who greatly benefited from them. Even better are the hydroponically grown ones. They're not only good for us but good tasting thanks to modern, soil free farming methods.
The first article written by Jeff Gordinier tells the story of chef Seamus Mullen who was stricken with rheumatoid arthritis in his late thirties. The disease literally crippled him, leaving him in agony most of the time. For anybody this is bad news but for a chef even worse. Luckily he improved his diet which led to his new cookbook. Entitled "Seamus Mullen's Hero Food : How Cooking Delicious Things Can Make Us Feel Better ", it shows how certain foods can help with inflammatory disease s and boost the body's immune system. Some of the best foods for a person are olive oil, almonds and leafy green vegetables. Mr. Mullen uses these already in his Spanish tapas restaurant Boqueria.
No doubt hydroponically grown greens are also good for you. That was the other article, written by Glenn Collins, another long time Dining contributor. Hydroponic lettuce has received a bad rap over the last few years. Not so anymore. It's actually become more flavorful. This is due to new techniques in this dirt free farming. There's more technological sophistication where there are even weather stations installed to help with the sun and temperature conditions . This helps crops thrive without the usual worries about drought or too much rain. The ambiance is perfect in creating flavorful and tender leaves.
Leafy greens can help us. Just ask Seamus Mullen who greatly benefited from them. Even better are the hydroponically grown ones. They're not only good for us but good tasting thanks to modern, soil free farming methods.
Wednesday, August 3, 2011
Playing With Fire Pits
There's no doubt about it. This is the season for cooking outdoors. Everyone turns to their Weber grills, creating the perfectly blackened dog or burger. However for those with a wilder side, there the fire pit. This is more primal , being in the vein of what our ancestors used. Yet, despite the primitivism of it, it produces wonderfully roasted meat.
Fire pits were the subject of today's Al Fresco column in the New York Times Dining section. the article, written by regular Alice Hart, explains how to dig and use one. It's a great deal more exciting than a regular grill and the result is closer in a way to the original barbecoas that pirates and early settlers used to grill and roast meat. The hardest part is the actual digging. If you're set on it, have help, namely two other people to help dig . Cut the ground into strips so it's easier to replace later on. From then it's like setting up a small oven, with the addition of bricks and a metal sheet or grate. Logs and coals are added afterwards to build and maintain a fire.
The result will not be a quick cooking dinner. Fire pit cooking does take a while namely eight to ten hours to result in a finished product. The meat should be double wrapped , first in aluminum foil and then in two layers of wet newspaper. This protects the meat and keeps it from the charring. The end result is well worth it though .Fire pits can produce cuts where the pork or beef just falls off the bone with a buttery tenderness. What meats to use? A good pork butt or beef brisket is the best and most flavorful.
If you;re tired of grilling , then try the fire pit method.Yes, it's more involved with a snail's pace cooking time, but you'll be pleased with the result. You'll have the most mouth watering, juiciest cuts of beef and pork this August. What a perfect summer party treat!
Fire pits were the subject of today's Al Fresco column in the New York Times Dining section. the article, written by regular Alice Hart, explains how to dig and use one. It's a great deal more exciting than a regular grill and the result is closer in a way to the original barbecoas that pirates and early settlers used to grill and roast meat. The hardest part is the actual digging. If you're set on it, have help, namely two other people to help dig . Cut the ground into strips so it's easier to replace later on. From then it's like setting up a small oven, with the addition of bricks and a metal sheet or grate. Logs and coals are added afterwards to build and maintain a fire.
The result will not be a quick cooking dinner. Fire pit cooking does take a while namely eight to ten hours to result in a finished product. The meat should be double wrapped , first in aluminum foil and then in two layers of wet newspaper. This protects the meat and keeps it from the charring. The end result is well worth it though .Fire pits can produce cuts where the pork or beef just falls off the bone with a buttery tenderness. What meats to use? A good pork butt or beef brisket is the best and most flavorful.
If you;re tired of grilling , then try the fire pit method.Yes, it's more involved with a snail's pace cooking time, but you'll be pleased with the result. You'll have the most mouth watering, juiciest cuts of beef and pork this August. What a perfect summer party treat!
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