Yesterday's New York Times Dining section was chock full of interesting articles, Beside's the one on foil cooking (see yesterday's entry) there is one on cooking scales along with one featuring the French government's recipe book.What is also interesting is that the Times is featuring new writers such as Farhad Manjoo and Elaine Sciolino.
Manjoo's article about kitchen scales is a controversial one. Most chefs and even home cooks don't use them. Everyone relies on measuring cups along with dashes and pinches. Scales are only used by those watching their weight and have to have exact measurements. Yet using them cuts down on washing measuring cups and spoons. Just put the bowl on scale , add the ingredients and pour in what is needed. Kitchen scales aren't that expensive. You can get a good one from twenty to fifty dollars. Most stores do have have them and they are easy to find.
The second article is about a different kind of scale, the fair political balance France seems to have. That article, written by Elaine Sciolino tells of a political unity that this country could benefit from. A cookbook, aptly named The Cuisine of The Republic: Cook With Your Deputies (La Cuisine de la Republique: Cuisenez avec vos deputes!) is a compilation of different and downright delicious recipes from French politicians (and note- not one tea bag mentioned). The dishes are traditional and representative of each region. There are escargot and aged hare along with scalloped potatoes and a simple cake taken from a 15th Century recipe.
The Times Dining section had some interesting articles this week. One divided chefs into a controversy,One united politicians in celebrating their heritage . Both are good reads.
Thursday, September 15, 2011
Wednesday, September 14, 2011
Foiled For An Easy Barbecue!
As I wrote in yesterday's entry it is still the season to grill and barbecue. However unlike the lazier midsummer ones , the barbecues now are a little more rushed. Blame it on our busy schedules which seem to kick it up a notch come September. however there is a solution. Foil packing your meats and veggies. The result is a quicker and actually tastier way of barbecuing done right.
Foil cooking was the subject of the Al Fresco section in the Dining section of today's New York Times. The piece, written by new regular, Alice Hart, explains the simplicity of this easy cooking method. What's great is that it goes the best on a hot grill but you can also use it in an oven or even on a campfire.Another plus is that you can make the packets up in advance (think your own Swanson TV Dinner line). They can also be transported in a cooler to any camp site and the foil also used as plates later on.. As far as with wrapping use a double layer of foil. . This ensures that the insides will be well cooked and that the package won't tear apart, creating spills.
What to put into a foil pouch or packet? Ms. Hart includes a delicious halibut recipe that is heavily spiced with coriander , cumin seeds and lemons to give it a North African flavor. Fish or chicken really are the best meat s for pouch cooking. They are the juiciest, (although I can see a flank steak also being used) and the most flavorful. Use steak cuts or in the case of poultry breast meat. There are recipes where you can cook veggies this way too. You can add butter and white wine and let it heat up in the packet, marinating the contents.
Foil cooking is an easy way of making , moist and tender meals. It's also fuss free because you can just throw away the foil afterwards. What a perfect way to have a fall barbecue.
Foil cooking was the subject of the Al Fresco section in the Dining section of today's New York Times. The piece, written by new regular, Alice Hart, explains the simplicity of this easy cooking method. What's great is that it goes the best on a hot grill but you can also use it in an oven or even on a campfire.Another plus is that you can make the packets up in advance (think your own Swanson TV Dinner line). They can also be transported in a cooler to any camp site and the foil also used as plates later on.. As far as with wrapping use a double layer of foil. . This ensures that the insides will be well cooked and that the package won't tear apart, creating spills.
What to put into a foil pouch or packet? Ms. Hart includes a delicious halibut recipe that is heavily spiced with coriander , cumin seeds and lemons to give it a North African flavor. Fish or chicken really are the best meat s for pouch cooking. They are the juiciest, (although I can see a flank steak also being used) and the most flavorful. Use steak cuts or in the case of poultry breast meat. There are recipes where you can cook veggies this way too. You can add butter and white wine and let it heat up in the packet, marinating the contents.
Foil cooking is an easy way of making , moist and tender meals. It's also fuss free because you can just throw away the foil afterwards. What a perfect way to have a fall barbecue.
Tuesday, September 13, 2011
Can We Grill Yet?
Even though we're edging towards fall, we can still participate in summer activities. We can still spend the weekends at the beach. We can still wear shorts and tees. Best of all we can still grill.Just because autumn is a week away, doesn't mean we have to stop having our favorite warm weather favorites.
This is the time of year when you can combine the best of the two seasons. Apple, that autumn requisite, can be added in a variety of ways to your grilling. Apple wood can add to any outdoor cooking,by imparting a smoky, fruity flavor. This is a great taste for chicken but also for pork. You can either buy a bag of it or gather fallen branches from your local orchard. To get more apple taste try making an apple relish or chutney to go with your grilled meats.
This is also the time to think about adding a little spice to your barbecue. Sage is one of those spices that are added to all sorts of autumn dishes. You add a dash of it to dry rubs for pork and beef. The fall classics, cinnamon and nutmeg, usually reserved for desserts can also be used in dry rubs for extra zing. Cinnamon has a very , dominant, fiery taste that would work well with grill pork kabobs or even chops Nutmeg is just as potent but has a more subtler taste. It works well with chicken but you can also use it on turkey too.
Yes, you can still grill This is the perfect weather for it. You can add some autumnal twists to this fun summer way of cooking.
This is the time of year when you can combine the best of the two seasons. Apple, that autumn requisite, can be added in a variety of ways to your grilling. Apple wood can add to any outdoor cooking,by imparting a smoky, fruity flavor. This is a great taste for chicken but also for pork. You can either buy a bag of it or gather fallen branches from your local orchard. To get more apple taste try making an apple relish or chutney to go with your grilled meats.
This is also the time to think about adding a little spice to your barbecue. Sage is one of those spices that are added to all sorts of autumn dishes. You add a dash of it to dry rubs for pork and beef. The fall classics, cinnamon and nutmeg, usually reserved for desserts can also be used in dry rubs for extra zing. Cinnamon has a very , dominant, fiery taste that would work well with grill pork kabobs or even chops Nutmeg is just as potent but has a more subtler taste. It works well with chicken but you can also use it on turkey too.
Yes, you can still grill This is the perfect weather for it. You can add some autumnal twists to this fun summer way of cooking.
Monday, September 12, 2011
Easy French Cooking
Easy and French cuisine rarely are heard in the same sentence. Yet you can create tasty Gallic influenced foods in no time at all. There are many dishes that can be whipped up without a maximum of toil and trouble. They're not only great mais tres facile!
Crepes are one of the easiest French dishes to make. The batter can be made anywhere from an hour to a night before and let stand. All it it takes is flour, melted butter or olive oil and a cup of milk along with salt and two eggs. Crepe batter is similar to pancake batter but should be a tad thinner (this comes from a good whisking). Lightly grease a crepe or regular frying pan and that's it. Finish with a sprinkle of sugar and cinnamon for a sweet meal. You can also stuff crepes with shredded ham and cheddar cheese and let the hot crepe cook them up. Another idea is filling crepes with canned chicken ala king. This makes for a really yummy dinner and one even kids will enjoy. You can also saute tomatoes , squash,eggplant and onion together for a quick ratatouille filling .
Another quick French meal is steak au poivre, steak with peppercorns. This bistro fave just requires steak , then coating it in salt and peppercorns. It is quickly pan fried.Use the drippings and cognac along with butter, dark stock and shallots to create a yummy sauce. Serve with fries for a true Parisian meal. Croque monsieur is another easy dish. Basically it's just a fried in butter grilled cheese with ham. You can make a bechamel sauce for it or add an fried egg to create a croque madame. After a busy day, this is a fun dinner to make and also a satisfying one.
French cooking isn't all fancy dishes and complicated time consuming sauces. You can have a tasty Parisian meal in just minutes. Best of all it's also tasty and filling and just as good as any multistep Gallic dish.
Crepes are one of the easiest French dishes to make. The batter can be made anywhere from an hour to a night before and let stand. All it it takes is flour, melted butter or olive oil and a cup of milk along with salt and two eggs. Crepe batter is similar to pancake batter but should be a tad thinner (this comes from a good whisking). Lightly grease a crepe or regular frying pan and that's it. Finish with a sprinkle of sugar and cinnamon for a sweet meal. You can also stuff crepes with shredded ham and cheddar cheese and let the hot crepe cook them up. Another idea is filling crepes with canned chicken ala king. This makes for a really yummy dinner and one even kids will enjoy. You can also saute tomatoes , squash,eggplant and onion together for a quick ratatouille filling .
Another quick French meal is steak au poivre, steak with peppercorns. This bistro fave just requires steak , then coating it in salt and peppercorns. It is quickly pan fried.Use the drippings and cognac along with butter, dark stock and shallots to create a yummy sauce. Serve with fries for a true Parisian meal. Croque monsieur is another easy dish. Basically it's just a fried in butter grilled cheese with ham. You can make a bechamel sauce for it or add an fried egg to create a croque madame. After a busy day, this is a fun dinner to make and also a satisfying one.
French cooking isn't all fancy dishes and complicated time consuming sauces. You can have a tasty Parisian meal in just minutes. Best of all it's also tasty and filling and just as good as any multistep Gallic dish.
Saturday, September 10, 2011
Helping Others The Foodie Way
Tomorrow is the tenth anniversary of September 11th and it has gone from a day of mourning to a day of giving back. Luckily ,foodies as well as anyone else, can help in the way they know best - with food . There are so many ways of bringing comfort and support to others- not just in New York but around the world.
Remember those who do need you. There are so many soup kitchens that need help.You don't have to be a great cook. You can also participate in the setting up and cleaning up. You can dish out portions and offer a friendly smile and kind words. You can also donate food or if you can cook offer to make the main dish or sides. Be vigilant in your offer. After all the holidays are coming up and that's when soup kitchens need as much help as possible.
Another way of giving back in a foodie manner is making care packages for our troops overseas. They appreciate some home baked cookies and favorite candies sent to them .Another way is helping to have bake sales and start up lemonade (or coffee) stands to raise money. If you 're a restaurateur , then offer discounts on meals for our military. Outback Steak House is famous for this and it's a trend that's thankfully catching on. It's just a nice way of saying thank you to those who protect our country and what we stand for.
Tomorrow is the tenth anniversary of our darkest day. It is good to mourn. It is better to remember the sacrifices these heroes have made. Try to emulate them by donating time, effort and food to help others.
Remember those who do need you. There are so many soup kitchens that need help.You don't have to be a great cook. You can also participate in the setting up and cleaning up. You can dish out portions and offer a friendly smile and kind words. You can also donate food or if you can cook offer to make the main dish or sides. Be vigilant in your offer. After all the holidays are coming up and that's when soup kitchens need as much help as possible.
Another way of giving back in a foodie manner is making care packages for our troops overseas. They appreciate some home baked cookies and favorite candies sent to them .Another way is helping to have bake sales and start up lemonade (or coffee) stands to raise money. If you 're a restaurateur , then offer discounts on meals for our military. Outback Steak House is famous for this and it's a trend that's thankfully catching on. It's just a nice way of saying thank you to those who protect our country and what we stand for.
Tomorrow is the tenth anniversary of our darkest day. It is good to mourn. It is better to remember the sacrifices these heroes have made. Try to emulate them by donating time, effort and food to help others.
Friday, September 9, 2011
Gearing Up For Fall
Thanks to the late summer heat you may feel like just eating a quick sandwich followed by an ice for dessert. However fall is just around the corner and with it comes chills and cold stormy weather. If you want to maintain that summery glow and good health,it's important to eat right. Take advantage of the harvests right now and rethink your eating habits.
Already doctors and chain drug stores are pushing for flu shots. You can also boost your immunity by eating some of the bounties our gardens and farms are offering right now.Broccoli and spinach are excellent sources of iron and calcium.These can be bought at any stand and can be made into all sorts of yummy dishes. Try them in omelets (eggs are also good immune boosters too) or in a flavorful quiche . Tomatoes are a must too. They are loaded with vital antioxidants and important vitamins and minerals . Again fresh tomatoes are excellent in sauces but also try them sliced on toasted Italian or French bread. Drizzle with olive oil , another very good for you food.
Desserts can also be healthy. Blueberries and raspberries, the last in full harvest right now can provide you with manganese and fiber. Raspberries are surprisingly chock full of Vitamin C and you can have them fresh right now or better yet, atop chocolate ice cream with chocolate syrup. Apples, that fall standard, is another good flu fighter.Eat them just a a snack with caramel or in pies or galettes.They also are good in a Waldorf salad and add a certain tartness in grilled chicken salads.Dark chocolate is another diet must have. The candy is full of antioxidants which help the body Have it in moderation from a simple candy bar to shaving it over ice cream (for a yummy stratichella) or over puddings and cupcakes.
It may still be summer but it's time to start eating for fall and winter. The more good food you consume the healthier you 'll be during flu season. Eat right now , fell better later on.
Already doctors and chain drug stores are pushing for flu shots. You can also boost your immunity by eating some of the bounties our gardens and farms are offering right now.Broccoli and spinach are excellent sources of iron and calcium.These can be bought at any stand and can be made into all sorts of yummy dishes. Try them in omelets (eggs are also good immune boosters too) or in a flavorful quiche . Tomatoes are a must too. They are loaded with vital antioxidants and important vitamins and minerals . Again fresh tomatoes are excellent in sauces but also try them sliced on toasted Italian or French bread. Drizzle with olive oil , another very good for you food.
Desserts can also be healthy. Blueberries and raspberries, the last in full harvest right now can provide you with manganese and fiber. Raspberries are surprisingly chock full of Vitamin C and you can have them fresh right now or better yet, atop chocolate ice cream with chocolate syrup. Apples, that fall standard, is another good flu fighter.Eat them just a a snack with caramel or in pies or galettes.They also are good in a Waldorf salad and add a certain tartness in grilled chicken salads.Dark chocolate is another diet must have. The candy is full of antioxidants which help the body Have it in moderation from a simple candy bar to shaving it over ice cream (for a yummy stratichella) or over puddings and cupcakes.
It may still be summer but it's time to start eating for fall and winter. The more good food you consume the healthier you 'll be during flu season. Eat right now , fell better later on.
Thursday, September 8, 2011
New York's Fall Foodie Fest
New York is amazing in the fall. There's the start of the opera and theater season. Bryant Park is awash with fashion shows and designers. The air is crisp and redolent with with aromas of new restaurants. The Big Apple is baking - with interesting ideas and foods for Autumn 2011.
This was the main piece in yesterday's New York Times Dining section. Every year this section features a preview of new eateries opening up. Like the papers' movie and theater previews it always features the most interesting along with opinions on what will be the most successful. There are several restaurants that are predicted to succeed. Korean is big and there are a number of Korean places opening up. This is due in part to a historical TV show running in the country that features a 15th Century chef. There is intrigue and traditional recipes both are appealing to the country's young people. What this translates into is a wave of fresh new chefs opening up new places in the metro area. It also means a new spin on Seoul food. Other restaurants such as Alison 18 is a reinvention of the great romantic restaurant owned by Alison Price Becker . A plus for it is that it will feature also breakfast, something many city eateries do not offer
Others include the unusual Danish restaurant called Aamanns/Copenhagen. This will bring in all sorts of people from foodies to trendsetters to try this rare slice of Scandinavia. A new French restaurant,La Promenade des Anglais is joining New York's long list of French bistros. The chef, Alain Allegretti is bringing the food of his native Nice here. Kutschers, that longtime Catskill fave is starting a second restaurant in Tribeca. Here people can enjoy Borscht Belt classics such as matzoh ball soup and Romanian tenderloin. There is also an updated version of gefilte fish that will look more like a French quenelle than just fish on a dish .It will also be made with pike or whitefish instead of the traditional carp.
Manhattan is agog with different tastes this season.This is the perfect time to not only see the city but also experience some of the great chefs and new eateries . Try them for to celebrate autumn in New York.
This was the main piece in yesterday's New York Times Dining section. Every year this section features a preview of new eateries opening up. Like the papers' movie and theater previews it always features the most interesting along with opinions on what will be the most successful. There are several restaurants that are predicted to succeed. Korean is big and there are a number of Korean places opening up. This is due in part to a historical TV show running in the country that features a 15th Century chef. There is intrigue and traditional recipes both are appealing to the country's young people. What this translates into is a wave of fresh new chefs opening up new places in the metro area. It also means a new spin on Seoul food. Other restaurants such as Alison 18 is a reinvention of the great romantic restaurant owned by Alison Price Becker . A plus for it is that it will feature also breakfast, something many city eateries do not offer
Others include the unusual Danish restaurant called Aamanns/Copenhagen. This will bring in all sorts of people from foodies to trendsetters to try this rare slice of Scandinavia. A new French restaurant,La Promenade des Anglais is joining New York's long list of French bistros. The chef, Alain Allegretti is bringing the food of his native Nice here. Kutschers, that longtime Catskill fave is starting a second restaurant in Tribeca. Here people can enjoy Borscht Belt classics such as matzoh ball soup and Romanian tenderloin. There is also an updated version of gefilte fish that will look more like a French quenelle than just fish on a dish .It will also be made with pike or whitefish instead of the traditional carp.
Manhattan is agog with different tastes this season.This is the perfect time to not only see the city but also experience some of the great chefs and new eateries . Try them for to celebrate autumn in New York.
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