Bands and musicians usually have a bad time of it foodwise. There's all those greasy spoons and fast food joints that they have to eat at due to their hectic schedules.If they're lucky they'll be staying at a chain hotel where there's a somewhat decent restaurant. However some bands have it easy. They bring a chef with them and enjoy home cooked, good quality dishes. At times even the fans benefit.
This was chronicled in yesterday's New York Times Dining section. The article, written by Times Dining regular, Jeff Gordinier, dealt with the musical group, the Zac Brown Band, This is a rootsy Georgia based band and their "chef" Rusty Hamlin's cooking reflects it. Mr. Hamlin does all their cooking in a 54 foot 26 wheel silver and blue trailer appropriately named Cookie. He is lucky enough to experience the bounties of the areas where they drive through. It's the best of locavore dining with a twist. he scours local farmer's markets for different area vegetables and fruits to incorporate in his recipes.
What does Mr. Hamlin make? Good Southern cooking that involves fresh instead of deep fried. There is a recipe for a pocketknife cole slaw which is a twist on the traditional. There is cabbage but also bell peppers and tomatoes along with the kick of cayenne and the heat of mustard. There is the traditional Southern ham but with it comes with braised Brussels sprouts and red eye gravy. There is als a meet and greet so fans can not only get to meet the band but also enjoy the Southern hospitality and Mr. Hamlin's all natural creations. Fans were treated to a yummy moonshine vinaigrette and a creamy polenta made with gouda, wild mushrooms and snap beans.
Lucky is the band that has its' own chef. This is true of the Zac Brown Band who has Mr. Hamlin to create amazing food using local produce. Now that rocks!
Thursday, August 25, 2011
Wednesday, August 24, 2011
Norwegian Good
Norwegian - and actually any Scandanavian cooking has always been maligned. People make fun of the supposed overuse of herring or lutefisk. There are always jokes about reindeer meat and lingonberries. However the Scandinavian peninsula is suddenly a culinary hot spot. It's featuring fresh dishes cooking the way the Vikings cooked and foodies are loving this modern Viking invasion.
This was the subject of Julia Moskin''s article in today's New York Times Dining section. In it, she explores the old techniques of drying, smoking along with pickling and curing. Even modern utensils are nixed for the more classic shells, juniper, hay and twigs as kitchen tools. Garden scraps are also used as decorations as opposed to fancy sauces swirled into patterns, The food itself wouldn't be out of place at a Viking feast. Yes there was reindeer but also moose and bear cooked with vegetables. This last is a true Lapp dish that 's now turning culinary heads.
Modern classics are also made however they have a distinct Northern European twist, Creme brulee is baked but it's with Danish cream. There is also a sourdough battered haddock served on juniper branches. Root vegetables , another Nordic staple, are plated with a sauce of cream whisked with vinegar, fermented beer and garnished with salted cod roe. Sweet dishes such as lemon shortbread is placed on a cloud like bed of perfumed lavender cream. Apples and oatmeal are scented with earthy hay and pine aromas. These were seen in the Manhattan restaurant Compose and created by Nordic chef Marcus Phillips.There seems to not be a dearth of salmon and creamed herring. The new batch of cooks want to stick with the idea of purity, freshness along with simplicity and ethics in cooking. Simple but effective.
Scandinavian cooking is now the hottest cuisine on the planet. Chefs and foodies are appreciating the rustic yet sophisticated way of using natural ingredients and equipment to create unique dishes. It's a take on the modern with roots going back one thousand years.
This was the subject of Julia Moskin''s article in today's New York Times Dining section. In it, she explores the old techniques of drying, smoking along with pickling and curing. Even modern utensils are nixed for the more classic shells, juniper, hay and twigs as kitchen tools. Garden scraps are also used as decorations as opposed to fancy sauces swirled into patterns, The food itself wouldn't be out of place at a Viking feast. Yes there was reindeer but also moose and bear cooked with vegetables. This last is a true Lapp dish that 's now turning culinary heads.
Modern classics are also made however they have a distinct Northern European twist, Creme brulee is baked but it's with Danish cream. There is also a sourdough battered haddock served on juniper branches. Root vegetables , another Nordic staple, are plated with a sauce of cream whisked with vinegar, fermented beer and garnished with salted cod roe. Sweet dishes such as lemon shortbread is placed on a cloud like bed of perfumed lavender cream. Apples and oatmeal are scented with earthy hay and pine aromas. These were seen in the Manhattan restaurant Compose and created by Nordic chef Marcus Phillips.There seems to not be a dearth of salmon and creamed herring. The new batch of cooks want to stick with the idea of purity, freshness along with simplicity and ethics in cooking. Simple but effective.
Scandinavian cooking is now the hottest cuisine on the planet. Chefs and foodies are appreciating the rustic yet sophisticated way of using natural ingredients and equipment to create unique dishes. It's a take on the modern with roots going back one thousand years.
Tuesday, August 23, 2011
Disaster Strikes Beware!
Today we had a really unusual event today - an earthquake here in New Jersey.It started in Mineral, Virginia and radiated out up here to the Manhattan area. It seems that we're not immune to any natural disasters whether the rare earthquake or more common hurricane. This means one thing - be prepared. Always.
The one thing everyone should always stock up on is water. Remember that water and gas lines are the first hit and usually rupture.This means a lack of drinking water. If you have do have water, be careful about drinking it. Boil it first if you do if there is a warning (usually the TV news warn about it as do social media such as Facebook and Twitter).Also pack Gatorade or any energy drink that's chock full of electrolytes in case the weather is hot and humid. This is helps in staunching any dehydration that may occur.
What about food? Thnk camping when you prepare for a diaster. Energy bars should be the number one food item. They last the longest and give you the protein and energy you need. Beef jekry or any dried food is good to pack up too. It lasts a few days and can provide with some nutrition. You can also buy ready to pack meals. These are small cups of nutrition packed meals , mostly pasta based with different meats. These are so vacuum packed that they can last up to five years. These are usually bought on line and a case is just seventy dollars.
Distaster strikes - anywhere. Never take your situation for granted. Be prepared always!
The one thing everyone should always stock up on is water. Remember that water and gas lines are the first hit and usually rupture.This means a lack of drinking water. If you have do have water, be careful about drinking it. Boil it first if you do if there is a warning (usually the TV news warn about it as do social media such as Facebook and Twitter).Also pack Gatorade or any energy drink that's chock full of electrolytes in case the weather is hot and humid. This is helps in staunching any dehydration that may occur.
What about food? Thnk camping when you prepare for a diaster. Energy bars should be the number one food item. They last the longest and give you the protein and energy you need. Beef jekry or any dried food is good to pack up too. It lasts a few days and can provide with some nutrition. You can also buy ready to pack meals. These are small cups of nutrition packed meals , mostly pasta based with different meats. These are so vacuum packed that they can last up to five years. These are usually bought on line and a case is just seventy dollars.
Distaster strikes - anywhere. Never take your situation for granted. Be prepared always!
Monday, August 22, 2011
Ahh Tea!!!!
With fall's busy schedule just around the corner, it's nice to just kick back with a good cup of tea. There's nothing as soothing as a hot mug after a wild and stressful day. The best part is that there are regular and herbal ones that are perfect for unwinding .Just soak a bag , wait for it to brew and enjoy a mini vacation from life's daily problems.
Herbal teas are great for those days when you just feel like running away. You can easily buy loose leaves at tea stores like Teavana or just pick up a box of Celestial Seasonings at your local grocery store. Mint tea is not only yummy but also relaxing.Peppermint tea is a great way to end a day. It's also soothing also on a stressed out stomach. A hot mug helps to relieve any heaviness after a big meal. The same goes for spearmint. Chamomile is another tea that helps to "de-stress" and cure digestive problems..Its' lovely flowery flavor reminds one of sun kissed gardens and sunny days too.
Exotic teas are also fine way to end a work day. A ginger or cardamon infused brew can revive you for an evening out or give you a second wind to deal with family. Red tea or rooibos, from South Africa is a sweet almost root beer tasting one that goes well on its' own or with natural sugar. Fruit teas or tisanes made with peaches, apples and lemons along with dried oranges and limes are also good. Again a cup of one of these is perfect before bedtime or with a good book. They're also tasty with a plate of simple shortbread cookies on the side.
Teas are the perfect escape after a hard day at work or at school. Stock up on a few flavors for the busy crazy days ahead.They're the perfect antidote for stress.
Herbal teas are great for those days when you just feel like running away. You can easily buy loose leaves at tea stores like Teavana or just pick up a box of Celestial Seasonings at your local grocery store. Mint tea is not only yummy but also relaxing.Peppermint tea is a great way to end a day. It's also soothing also on a stressed out stomach. A hot mug helps to relieve any heaviness after a big meal. The same goes for spearmint. Chamomile is another tea that helps to "de-stress" and cure digestive problems..Its' lovely flowery flavor reminds one of sun kissed gardens and sunny days too.
Exotic teas are also fine way to end a work day. A ginger or cardamon infused brew can revive you for an evening out or give you a second wind to deal with family. Red tea or rooibos, from South Africa is a sweet almost root beer tasting one that goes well on its' own or with natural sugar. Fruit teas or tisanes made with peaches, apples and lemons along with dried oranges and limes are also good. Again a cup of one of these is perfect before bedtime or with a good book. They're also tasty with a plate of simple shortbread cookies on the side.
Teas are the perfect escape after a hard day at work or at school. Stock up on a few flavors for the busy crazy days ahead.They're the perfect antidote for stress.
Saturday, August 20, 2011
Bouillabaisse A Different Kind of Seafood Dish
August has two great harvests right now - seafood and vegetables. Combine them together to create a Southern French classic bouillabaisse. This rich , briny soup is a perfect dish to make for a late August supper or party. It has the appeal of both freshly caught fish and crustaceans along with just picked produce.Not only that , bouillabaisse can be tailored to everyone's tastes.
This classic dish originated in Provence and is comprised of actually two dishes. The first is the actual seafood itself and true Marseillaise one will have conger eel, sea robin, John Dory, bream along with monkfish and sea urchins. The fish would be washed in seawater and then added to a mix of vegetables and spices. The second part is the rouille which is an egg yolk beaten with olive oil,garlic and saffron and served with the fish and broth.It's smeared on waiting crusty hunk of French bread and then the bouillabaisse is poured over it.
For an American style bouillabaisse, use mussels, sea bass and shrimp. You can also throw in lobster if you wan t or oysters for some variation. Use your garden harvest of tomatoes and leeks along with potatoes for the vegetable part. Garlic and saffron are the biggest must haves for this because they represent the flavors of Southern France. You can also use bouquet garni for taste as well. Most recipes from Julia Child to the Food Channel all include the rouille which is again just a simple mix of egg yolk, olive oil and lemon juice. Some recipes call for chili peppers or parsley to give it more flavor. What you want to do with it is up to your tastes. Once made smear on slices of crusty French baguettes, then place the bread in the bowls. Pour the soup over it to cook the rouille and to have it mix with the seafood.
This is the time to enjoy August's twin harvests of seafood and veggies. Their flavors alone are amazing, together they're perfect together, complementing each other perfectly.Why not combine them in this French classic sure to be a crowd pleaser.
This classic dish originated in Provence and is comprised of actually two dishes. The first is the actual seafood itself and true Marseillaise one will have conger eel, sea robin, John Dory, bream along with monkfish and sea urchins. The fish would be washed in seawater and then added to a mix of vegetables and spices. The second part is the rouille which is an egg yolk beaten with olive oil,garlic and saffron and served with the fish and broth.It's smeared on waiting crusty hunk of French bread and then the bouillabaisse is poured over it.
For an American style bouillabaisse, use mussels, sea bass and shrimp. You can also throw in lobster if you wan t or oysters for some variation. Use your garden harvest of tomatoes and leeks along with potatoes for the vegetable part. Garlic and saffron are the biggest must haves for this because they represent the flavors of Southern France. You can also use bouquet garni for taste as well. Most recipes from Julia Child to the Food Channel all include the rouille which is again just a simple mix of egg yolk, olive oil and lemon juice. Some recipes call for chili peppers or parsley to give it more flavor. What you want to do with it is up to your tastes. Once made smear on slices of crusty French baguettes, then place the bread in the bowls. Pour the soup over it to cook the rouille and to have it mix with the seafood.
This is the time to enjoy August's twin harvests of seafood and veggies. Their flavors alone are amazing, together they're perfect together, complementing each other perfectly.Why not combine them in this French classic sure to be a crowd pleaser.
Friday, August 19, 2011
College Days
Here in the US the third week of August usually means back to college. Some parents sigh with relief, Some get frantic with worry because of what their kids are going to or not going to eat. Don't fret. The best bet is get them started with healthy habits regarding meals and snacking. They'll be able to maintain a good diet plus nutrition along with avoiding the freshmen fifteen - those extra pounds gained during the first year.
Most freshman live In dorms where there is zero kitchen space. However some allow students to have a small microwave and mini fridge. If this is the case take advantage of the laxity. Invest in a good appliances that will take your student from the first year to the first apartment. Some universities do allow for cup warmers and hot plates. These are even good for heating up soups and baked mac cups. if your kid's school doesn't allow for these appliances have them at least keep fresh fruit and veggies around. Pick the kinds that doesn't have to be refrigerated. Also healthy snacks such as popcorn and even goldfish can be stored in the room. Most kids move to apartments their sophomore year and this means a whole working kitchen complete with full fridge and a stove.
You may also want to check out the town as well. College towns always have at least one supermarket for the "townies" or local townspeople. Also check out the privately owned groceries along with some smaller stores such as bakeries and produce sellers. Also get store discount cards the first week too. Another must is see what kind of restaurants are there in the immediate area. If there are a few good ones that feature healthy and organic food, then try them out almost immediately. These will be your student's go to places if he or she want a nice meal out. Try to avoid the fast food ones if you can.
The college years don't have to be filled with endless keggers and junk food binges. Students can have four years of good eating by choosing and cooking the right foods. it just takes a little know how and the old college try!
Most freshman live In dorms where there is zero kitchen space. However some allow students to have a small microwave and mini fridge. If this is the case take advantage of the laxity. Invest in a good appliances that will take your student from the first year to the first apartment. Some universities do allow for cup warmers and hot plates. These are even good for heating up soups and baked mac cups. if your kid's school doesn't allow for these appliances have them at least keep fresh fruit and veggies around. Pick the kinds that doesn't have to be refrigerated. Also healthy snacks such as popcorn and even goldfish can be stored in the room. Most kids move to apartments their sophomore year and this means a whole working kitchen complete with full fridge and a stove.
You may also want to check out the town as well. College towns always have at least one supermarket for the "townies" or local townspeople. Also check out the privately owned groceries along with some smaller stores such as bakeries and produce sellers. Also get store discount cards the first week too. Another must is see what kind of restaurants are there in the immediate area. If there are a few good ones that feature healthy and organic food, then try them out almost immediately. These will be your student's go to places if he or she want a nice meal out. Try to avoid the fast food ones if you can.
The college years don't have to be filled with endless keggers and junk food binges. Students can have four years of good eating by choosing and cooking the right foods. it just takes a little know how and the old college try!
Thursday, August 18, 2011
A Change Of Menu
Change is good , especially when it comes to menus. After all diners get bored with ordering the same old food when they visit a restaurant. Chefs probably tire of making the same dishes day after day, and night after night. That;s why Dave Beran's Chicago based restaurant , appropriately named Next is popular. A dish doesn't stay on the menu for long . In fact the eatery changes all its' dishes to give Next a new feel and does so every four months.
This was the topic of regular contributor Sam Sifton's article in yesterday's New York Times Dining section. Eating at Next is more of a theatrical experience than a culinary one. The place never takes reservations. It has no phone anyway.It's by ticket only. The menu is far from being a traditional one. it focuses on certain themes. One recent one was la Belle Epoque celebrating the foods of a turn of the 19th Century Paris where the work of Auguste Escoffier was explored. This was a nine course extravaganza that featured the lush and decadent dishes of the era. There was turtle soup and truffled egg custard. there was also lamb and chicken along with duck finished with a chocolate bombe filled with a coffee semifreddo and mignardiese which were the petit fours of the time. Drinks of the era,port and claret were served too.
The current theme is Thai and with it all the bright colors and flavors that make up that cuisine. However it's not an homage to authentic Thai food but to the restaurants that everyone orders from. There was the famed pad thai, ubiquitous on any menu, with its'silken noodles and crunchy peanuts. Papaya salad was also made as was a delicious beef cheek curry. There was also a Penang take out curry too. Desserts were innovative with a watermelon and lemon grass consomme along with coconuts filled with corn pudding. This menu will only be in place for a few months. The next theme may include a World War II menu or something lifted form a children's book (maybe Alice In Wonderland or Green Eggs and Ham?)
Next is what other restaurants should strive for.It's innovative in its' theme menus and changes. Entertaining as well in the way it can pull it all off and leave guests hungering for more.Let's hope it influences other restaurants from New York to Los Angeles with its' constant changes.
This was the topic of regular contributor Sam Sifton's article in yesterday's New York Times Dining section. Eating at Next is more of a theatrical experience than a culinary one. The place never takes reservations. It has no phone anyway.It's by ticket only. The menu is far from being a traditional one. it focuses on certain themes. One recent one was la Belle Epoque celebrating the foods of a turn of the 19th Century Paris where the work of Auguste Escoffier was explored. This was a nine course extravaganza that featured the lush and decadent dishes of the era. There was turtle soup and truffled egg custard. there was also lamb and chicken along with duck finished with a chocolate bombe filled with a coffee semifreddo and mignardiese which were the petit fours of the time. Drinks of the era,port and claret were served too.
The current theme is Thai and with it all the bright colors and flavors that make up that cuisine. However it's not an homage to authentic Thai food but to the restaurants that everyone orders from. There was the famed pad thai, ubiquitous on any menu, with its'silken noodles and crunchy peanuts. Papaya salad was also made as was a delicious beef cheek curry. There was also a Penang take out curry too. Desserts were innovative with a watermelon and lemon grass consomme along with coconuts filled with corn pudding. This menu will only be in place for a few months. The next theme may include a World War II menu or something lifted form a children's book (maybe Alice In Wonderland or Green Eggs and Ham?)
Next is what other restaurants should strive for.It's innovative in its' theme menus and changes. Entertaining as well in the way it can pull it all off and leave guests hungering for more.Let's hope it influences other restaurants from New York to Los Angeles with its' constant changes.
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