Nothing beats chicken skin.There's something about the crunchy, texture or melt in your mouth buttery flavor.It's not only the most prized piece of the chicken but now the most used. Chicken skin is enjoying a resurgence in tasty recipes.It's no longer bad for you. It's good.
Chicken skins were the subjects of a major article in yesterday's New York Times Dining section. The article, written by Times newcomer, Sarah DiGregorio, explores the new found popularity of crackling , the crisped part of the skin on chicken (or pork). Chicken crackling is nothing new.It has been around in Philippine, as well as Japanese and Jewish cuisine where it is known as gribenes. For centuries cultures who often use poultry also utilize the birds' skins. It is usually deep fried and eaten as a snack instead of a main dish,as with the Filipino dish chicharon manok.
Chefs all over the US are getting creative with it. New York City Chef Ilan Hall has a GLT sandwich , gribenes served with lettuce and tomato that resembles a BLT. The Philadelphia chef, Mitch Prensky, owner of the restaurant Supper, puts them in his spaghetti carbonara and Ruben sandwiches. The skins provide crunch and texture as well as flavor. Southern chefs know how to do chicken skin right. Sean Brock, executive chef at Charleston South Carolina's Husk and McCrady's marinates then in buttermilk then smokes and deeps fries them. They are then served with a hot sauce and a honey dip. He also makes a rabbit terrine with them as well as enveloping that Southern classic chicken and dumplings with sheets of skin.
Nothing beats crispy, crackly chicken skin. It is one of the tastiest parts of the chicken and the most flavorful.It's no wonder that chefs are now making it their number one ingredient and dish!
Dedicated to my own little chicken skin lover Sparkey . Any bird was her favorite but she loved chicken the best. May she and her brother, Puff, enjoy them forever.....
Thursday, September 29, 2011
Wednesday, September 28, 2011
A Taste of Bosnia
Bosnian cooking is not really known here in the US. However, thanks to the recent waves of immigrants from the former Yugoslav Republic, that's all changing. It is a delicious cuisine, unique and full of interesting dishes.As it becomes more and more mainstream, others will discover its' charms and flavorful, hearty dishes.
It was a subject of an article in today's New York Times Dining section. John T. Edge, a Dining regular contributor, interviewed Bosnians in St Louis Missouri where there is a huge community started in th e1990s. Many fled their country because of the terrible atrocities and found haven in this bustling Midwestern town. As it once featured German food, St Louis now seems to be the heart of Bosnian cuisine in the US. Bakeries , butchers and cafes have sprung up introducing a new kind of home cooked, home style dining.
Bosnian cooking is varied. Their bread , a round yeasty loaf called lepinja is sliced open and served with cevap, or beef sausages, There is also pljieskavica shaved beef and onions served on the bread as well. This is a favorite of Bosnian American youth. Bosnian Muslims also have contributed their part too. Many brought over the delicious smoked beef also known as suho meso. This subs in as pizza topping s for pepperoni along with other dishes. There is also a native confection which is a chocolate and walnut candy dusted with coconut.
Bosnian food may only be catching on in Saint Louis. but it will sure to hit the rest of the US. the reason being is that has made tasty foods that everyone can enjoy. It's traditional but also new at the same time
It was a subject of an article in today's New York Times Dining section. John T. Edge, a Dining regular contributor, interviewed Bosnians in St Louis Missouri where there is a huge community started in th e1990s. Many fled their country because of the terrible atrocities and found haven in this bustling Midwestern town. As it once featured German food, St Louis now seems to be the heart of Bosnian cuisine in the US. Bakeries , butchers and cafes have sprung up introducing a new kind of home cooked, home style dining.
Bosnian cooking is varied. Their bread , a round yeasty loaf called lepinja is sliced open and served with cevap, or beef sausages, There is also pljieskavica shaved beef and onions served on the bread as well. This is a favorite of Bosnian American youth. Bosnian Muslims also have contributed their part too. Many brought over the delicious smoked beef also known as suho meso. This subs in as pizza topping s for pepperoni along with other dishes. There is also a native confection which is a chocolate and walnut candy dusted with coconut.
Bosnian food may only be catching on in Saint Louis. but it will sure to hit the rest of the US. the reason being is that has made tasty foods that everyone can enjoy. It's traditional but also new at the same time
Tuesday, September 27, 2011
Preserve Us!
Some people may lament the summer's leaving and all the harvest that comes with it. However you can still enjoy what's left of this last harvest and fall's new one by preserving. This homespun method has always been received with a smirk however there is nothing like them. Homemade jams and jellies go well with everything from fresh baked scones and muffins to ice creams and pudding. It's a great way of getting more out of your harvests.
Preserving or canning does take some time and involvement. You do have to have special canning jars with two piece lids for success. The lids consists of a small cap that seals the jar's rim along with an outer part known as the screw or band cap that keeps the inner one in place. You'll also need a large covered waterbath. This is a large pot that looks like a lobster pot . It has a removable metal basket at the bottom and this lifts the jars from the water. You can use a stock pot with a wire cooling rack too. You'll need a jar lifter as well. These look like large tongs and are useful in lifting the hot jars from the water. You'll also need a funnel and a non metallic spatula or knife. .Use these to break any bubbles that may have formed in the jars. Pectins are also needed in the preservation process. These are fruit based gels that helped bind and solidify the preserves.
One you have the equipment you can have fun with what you want to preserve. It's good to use high acidity fruits and tomatoes. They go through the process the best. Most people use strawberries but you can also can other berries such as raspberries or blackberries. Figs can also be preserved along with pears. This last will be entering its' harvest season right along with apples and grapes. Remember that most grocery markets are able to ship fruit in from South America all year round so you can still preserve summer faves likes peaches, and apricots well into December. You can also take advantage of the winter's citrus crop. There are some great recipes for preserved grapefruit and oranges .
Preserving is a great way to hold onto the summer and fall harvests. Homemade preserves are also a great way to liven up any dessert along with adding extra flavor to muffins or biscuits. Try this time honored method for keeping that just picked taste.
Preserving or canning does take some time and involvement. You do have to have special canning jars with two piece lids for success. The lids consists of a small cap that seals the jar's rim along with an outer part known as the screw or band cap that keeps the inner one in place. You'll also need a large covered waterbath. This is a large pot that looks like a lobster pot . It has a removable metal basket at the bottom and this lifts the jars from the water. You can use a stock pot with a wire cooling rack too. You'll need a jar lifter as well. These look like large tongs and are useful in lifting the hot jars from the water. You'll also need a funnel and a non metallic spatula or knife. .Use these to break any bubbles that may have formed in the jars. Pectins are also needed in the preservation process. These are fruit based gels that helped bind and solidify the preserves.
One you have the equipment you can have fun with what you want to preserve. It's good to use high acidity fruits and tomatoes. They go through the process the best. Most people use strawberries but you can also can other berries such as raspberries or blackberries. Figs can also be preserved along with pears. This last will be entering its' harvest season right along with apples and grapes. Remember that most grocery markets are able to ship fruit in from South America all year round so you can still preserve summer faves likes peaches, and apricots well into December. You can also take advantage of the winter's citrus crop. There are some great recipes for preserved grapefruit and oranges .
Preserving is a great way to hold onto the summer and fall harvests. Homemade preserves are also a great way to liven up any dessert along with adding extra flavor to muffins or biscuits. Try this time honored method for keeping that just picked taste.
Monday, September 26, 2011
The Versatile English Muffin
English muffins can be used for almost anything. You can have them to start the day . They 're also good in a lunch or dinner or even for a quick snack. Pair them with any ingredient for a tasty and quick dish.
English muffins hav always been a a breakfast treat. After all there's nothing like one hot from the toaster, dripping with butter. However it makes an excellent base for a breakfast sandiwch. You can put either scrambled or a sunnyside up egg along with sausage and cheese on it. The famed Eggs Benedict require that the base be an English muffin, . You cna have the classic which also has Canadian bacon and Hollandaise sauce or variations. There's the Maryland Benedict thats subs in the bacon with a crab cake or the Californian style which features a slice of avocado added.
English muffins can also be used to make quick yet filling lunches and dinners.A simple recipe uses just cheddar with bacon. it's requires nothing more than just simple layering and then heating up in the toaster oven. You can even add a pickle or an onion for a British spin on it. A classic recipe is English muffin pizza. Just add pizza sauce, oil and shredded mozzarella and pop into the toaster oven for ten minutes or until the cheese melts. You can also prebake the muffins for a crispier crust. These pizzas also make good afternoon snacks especially if you're going to be eating the main meal a lot later on.
English muffins are versatile. You create a luxurious breakfast or a hearty lunch. They're perfect increating a fun dinner or easy snack. Try them in a variety of ways for some delicious eating.
English muffins hav always been a a breakfast treat. After all there's nothing like one hot from the toaster, dripping with butter. However it makes an excellent base for a breakfast sandiwch. You can put either scrambled or a sunnyside up egg along with sausage and cheese on it. The famed Eggs Benedict require that the base be an English muffin, . You cna have the classic which also has Canadian bacon and Hollandaise sauce or variations. There's the Maryland Benedict thats subs in the bacon with a crab cake or the Californian style which features a slice of avocado added.
English muffins can also be used to make quick yet filling lunches and dinners.A simple recipe uses just cheddar with bacon. it's requires nothing more than just simple layering and then heating up in the toaster oven. You can even add a pickle or an onion for a British spin on it. A classic recipe is English muffin pizza. Just add pizza sauce, oil and shredded mozzarella and pop into the toaster oven for ten minutes or until the cheese melts. You can also prebake the muffins for a crispier crust. These pizzas also make good afternoon snacks especially if you're going to be eating the main meal a lot later on.
English muffins are versatile. You create a luxurious breakfast or a hearty lunch. They're perfect increating a fun dinner or easy snack. Try them in a variety of ways for some delicious eating.
Saturday, September 24, 2011
Healthy Tailgating
Healthy and tailgating usually aren't used in the same sentence however it can be done. You can create healthy football fare that's both tasty and good for you. The best part is that you won't be sacrificing favorites or flavor. Another good thing is that they're easy to make.
Most parking lot parties start out with a grill.After all there's nothing like the taste of a well done burger or dog. However these can be bad for you with all that cholesterol and nitrates added. Switch to turkey or vegan substitutes. They taste the same yet provide you with lower calories and less preservatives. Also there is so much variety with veggie burgers these days you can bring four or five different types. Flavors range from the spicy Southwestern to the mushroom lovers to the tomato and soy cheese Italian. Serve on either rye or pumpernickel rolls for a healthier alternative to white bread.
Sides can be made just as healthy too. Cole slaw , always a favorite, can be pared down . It can have added crunch by introducing carrots and both red and green pepper strips to it. Also cut out the mayo and sub in a vinaigrette. Potato salad, long a tailgater standard, can be made with less mayo as well,or even with just oil and red wine vinegar. Add some onions and celery for flavor and texture . If your crew demands a macaroni salad, again make it healthier with spelt or whole wheat pasta and splash it with a low cal Italian dressing.
Tailgating is fun. Yet it doens't have to wreck havoc with your diet or health concerns. You can create a tasty, healthy party that's sure to create fans!
Most parking lot parties start out with a grill.After all there's nothing like the taste of a well done burger or dog. However these can be bad for you with all that cholesterol and nitrates added. Switch to turkey or vegan substitutes. They taste the same yet provide you with lower calories and less preservatives. Also there is so much variety with veggie burgers these days you can bring four or five different types. Flavors range from the spicy Southwestern to the mushroom lovers to the tomato and soy cheese Italian. Serve on either rye or pumpernickel rolls for a healthier alternative to white bread.
Sides can be made just as healthy too. Cole slaw , always a favorite, can be pared down . It can have added crunch by introducing carrots and both red and green pepper strips to it. Also cut out the mayo and sub in a vinaigrette. Potato salad, long a tailgater standard, can be made with less mayo as well,or even with just oil and red wine vinegar. Add some onions and celery for flavor and texture . If your crew demands a macaroni salad, again make it healthier with spelt or whole wheat pasta and splash it with a low cal Italian dressing.
Tailgating is fun. Yet it doens't have to wreck havoc with your diet or health concerns. You can create a tasty, healthy party that's sure to create fans!
Friday, September 23, 2011
Bean Counting
Beans have always been the staple of any diet. They are nutritious and flavorful; a good stand in for meat when needed. What is also great about them is that there are so many different kinds of them and so many dishes featuring them., You can create hot or cold dishes - all delicious - all healthy.
Beans have been around for 3,000 years. The first came from wild plants found in Afghanistan and the Himalayas and were soon made into dishes. The plants quickly were transplanted to Aegean and Mediterranean areas however dried beans were also found in Peru. These were carbon dated from 2000 BCE and it was obvious that they were used in various recipes. Modern people can enjoy many different kinds of beans, from fava to pigeon. Peas are also part of this family as well as are lentils however these are divided into subcategories such as Pisum for peas and Lens for lentil.
Bean dishes are varied, You can create a tasty cold three bean salad which incorporate cannelini, kidney and chickpeas. Add some onions along with a vinaigrette dressing. A pea salad is different as well as being healthy. Mix fresh or frozen peas again with chopped onions and mayonnaise (sub in oil and vinegar for a lighter version).For a hot dish baked beans are classic. Sub in soy or turkey bacon instead of the pork if you don't want a high sodium dish.Then there's Mexican cuisine where beans figure prominently. Any dish has beans , whether red or black either in them or as a side.
Beans are a healthy and tasty choice for any dish, whether main or side. They are versatile hot or cold ; easy to cook and serve. Try any of the many varieties for a delicious change of pace.
Beans have been around for 3,000 years. The first came from wild plants found in Afghanistan and the Himalayas and were soon made into dishes. The plants quickly were transplanted to Aegean and Mediterranean areas however dried beans were also found in Peru. These were carbon dated from 2000 BCE and it was obvious that they were used in various recipes. Modern people can enjoy many different kinds of beans, from fava to pigeon. Peas are also part of this family as well as are lentils however these are divided into subcategories such as Pisum for peas and Lens for lentil.
Bean dishes are varied, You can create a tasty cold three bean salad which incorporate cannelini, kidney and chickpeas. Add some onions along with a vinaigrette dressing. A pea salad is different as well as being healthy. Mix fresh or frozen peas again with chopped onions and mayonnaise (sub in oil and vinegar for a lighter version).For a hot dish baked beans are classic. Sub in soy or turkey bacon instead of the pork if you don't want a high sodium dish.Then there's Mexican cuisine where beans figure prominently. Any dish has beans , whether red or black either in them or as a side.
Beans are a healthy and tasty choice for any dish, whether main or side. They are versatile hot or cold ; easy to cook and serve. Try any of the many varieties for a delicious change of pace.
Thursday, September 22, 2011
Foodie Got Game
It used to be that stadium food meant a pretzel and a hot dog followed by a cup of luke warm beer. If you were lucky the food stand also had burgers and nachos. However all that is changing. Gourmet food is hitting the sports arenas and with it some pretty luxurious snacks.
This was the subject of Glenn Collins article in yesterday's New York Times Dining section. It seems that that New York City landmark, Madison Square Garden is kicking up its' fare to meet foodie standards. It makes sense. After all Manhattan is the gourmet capital of the world these days and why wouldn't a sports venue not get into the act too. There are lobster rolls along with brisket and and hard carved prime ribs along with other prime deli meats from the famed Carnegie deli. There will be two dozen high end specialty food stands in the Garden. Of course hot dogs still reign but they will be cheddar brats , made with high quality bratwurst braised in imported Dutch beer . Sauerkraut , also served, is made with a Riesling white wine.
Yankee Stadium has also undertaken this gourmet food idea. They have sliced steak carts that sell juicy steaks from the famed Lobels. Johnny Rockets is also there and baseball fans probably got a taste of that chain's heavenly onion rings and patty melts. The stadium also has Melissa's for fresh fruit (a welcome change from all that meat and grease ) as well as the Hard Rock Cafe. There are also Italian style stands to buy zeppoli and eggplant parmigiana. Yankee Stadium also offers private buffet areas where fans can eat in private but still enjoy the game from skyboxes.
These are membership only with expensive dues and entrance fees.
The days of just buying a dog or a pretzel at a game are over with. A new sports fan has emerged and that's one that is also a foodie.They want much more than sports fan s of previous eras. They want gourmet with that win.
This was the subject of Glenn Collins article in yesterday's New York Times Dining section. It seems that that New York City landmark, Madison Square Garden is kicking up its' fare to meet foodie standards. It makes sense. After all Manhattan is the gourmet capital of the world these days and why wouldn't a sports venue not get into the act too. There are lobster rolls along with brisket and and hard carved prime ribs along with other prime deli meats from the famed Carnegie deli. There will be two dozen high end specialty food stands in the Garden. Of course hot dogs still reign but they will be cheddar brats , made with high quality bratwurst braised in imported Dutch beer . Sauerkraut , also served, is made with a Riesling white wine.
Yankee Stadium has also undertaken this gourmet food idea. They have sliced steak carts that sell juicy steaks from the famed Lobels. Johnny Rockets is also there and baseball fans probably got a taste of that chain's heavenly onion rings and patty melts. The stadium also has Melissa's for fresh fruit (a welcome change from all that meat and grease ) as well as the Hard Rock Cafe. There are also Italian style stands to buy zeppoli and eggplant parmigiana. Yankee Stadium also offers private buffet areas where fans can eat in private but still enjoy the game from skyboxes.
These are membership only with expensive dues and entrance fees.
The days of just buying a dog or a pretzel at a game are over with. A new sports fan has emerged and that's one that is also a foodie.They want much more than sports fan s of previous eras. They want gourmet with that win.
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