Next week is Thanksgiving and with it comes all sorts of problems. The bird got over roasted. The relatives got over toasted. The sides are boring. Or worse - under cooked. Not to worry .There solutions to all of these, thanks to today's New York Times Dining section.
This section has thankfully turned into any home chef's guide for the perfect Thanksgiving. Its' writers not only offer advice but also recipes . There is everything from ideas on making interesting sides to dealing with alcoholic family members. There are even some unusual questions such as can an entire Thanksgiving dinner be cooked on a stove top. (Yes, it can). Another one is how can chocolate be incorporated into the scene? (By painting a pecan pie crust with melted chocolate or whipping up a batch of homemade brownies instead of fruit pies.)
What I like about this issue is that it imagines every situation possible. After all Thanksgiving is the time when all things that go wrong do. This is te perfect answer to any T-Day SOS. Another plus is that Dining's section team of seasoned writers supply the answers. Everyone from Florence Fabricant to Eric Asimov to Jlia Moskin to Jeff Gordonier. I also like the fact it has alternative recipes too that can be made all year round. The recipes for the Thanksgiving sides can be used even on Christmas and Easter or just for a regular Sunday dinner.
Save today's Dining section for next week's serious round of cooking. It should be right at any chef' fingertips. It's the lifesaver to have to insure a perfect feast!
Wednesday, November 16, 2011
Tuesday, November 15, 2011
Bath Time :Washing Veggies and Fruits
We've all been told early on to wash our produce as soon as we get it home. We're also told that keeping it damp and dewy is the best way to preserve it. There seems to be a debate about that.Is it OK to mist greens ?Or is it potentially dangerous? And what about the practice of constantly washing fruits and veggies? Don't the stores do that for us?
I ran across this reader question in today's Science section of The New York Times. The person writing in wondered if greengrocers were doing more harm than good in misting their produce. The answer was no. Misting is the best thing for any cut plant. Their roots usually carry water to them, bringing hydration to leaves and stems. Picked green s no longer have this vital system, so no, it is a good otherwise they will wilt and die. Contamination can occur rapidly too and that means bringing home spoiled greens.Once home ,greens should also be submerged in cold tap water for five to fifteen minutes. Afterwards they should be blotted dry with a paper towel,and then placed into plastic bags.
This also brought me to another thought. Are we just being overprotective when we wash fruits and veggies before eating?Or are we just being too over cautious? The answer is a resounding no! Bacteria can lurk anywhere on a plants mostly in leaves but sometimes can linger on the skins. Any one of these diseases. E coli,listeria( the beginnings of meningitis) and salmonella can be found. Remember when the salmonella outbreak in spinach occurred a few years ago? Then there was something similar that happened in a Wendy's in central New Jersey. Both were the result of inadequate washing. So wash. You can use just regular tap water although there are vinegar based sprays you can also use for more cleanliness.
Misting and washing are good for your produce. They not only keep them fresh but help protect you from some nasty bugs. Don't be afraid to give your fruits and veggies a bath. There's nothing wrong with a good dousing!
I ran across this reader question in today's Science section of The New York Times. The person writing in wondered if greengrocers were doing more harm than good in misting their produce. The answer was no. Misting is the best thing for any cut plant. Their roots usually carry water to them, bringing hydration to leaves and stems. Picked green s no longer have this vital system, so no, it is a good otherwise they will wilt and die. Contamination can occur rapidly too and that means bringing home spoiled greens.Once home ,greens should also be submerged in cold tap water for five to fifteen minutes. Afterwards they should be blotted dry with a paper towel,and then placed into plastic bags.
This also brought me to another thought. Are we just being overprotective when we wash fruits and veggies before eating?Or are we just being too over cautious? The answer is a resounding no! Bacteria can lurk anywhere on a plants mostly in leaves but sometimes can linger on the skins. Any one of these diseases. E coli,listeria( the beginnings of meningitis) and salmonella can be found. Remember when the salmonella outbreak in spinach occurred a few years ago? Then there was something similar that happened in a Wendy's in central New Jersey. Both were the result of inadequate washing. So wash. You can use just regular tap water although there are vinegar based sprays you can also use for more cleanliness.
Misting and washing are good for your produce. They not only keep them fresh but help protect you from some nasty bugs. Don't be afraid to give your fruits and veggies a bath. There's nothing wrong with a good dousing!
Monday, November 14, 2011
The Almighty Meatball
meatballs are just a fun food. They add zip and flavor to just plain spaghetti and sauce. They're great on sandwiches and even better at parties. Another plus is that you can create you own. They're open to interpretation and can be made with any kind of meat.
The dish has been around for centuries, starting with peacock meat being ground and then molded int fried balls in ancient Rome. Go forward a few centuries and meatballs as we know them start making their debut. For centuries , Southern Italians have made them marble size however that all changed when the recipe came to the States. They grew and some home cooks as well as restaurants offer grapefruit sized ones with their pastas.Traditional recipes call for a combo of veal pork and beef combined with breadcrumbs Parmesan cheese and garlic. You can vary it though and have to with more of the meat of your liking. Another idea is to sub in chicken or turkey meat for healthier low fat ones. Use the leftover meatballs and sauce for a nice hot sub sandwich the next day.
A fun party dish is Swedish meatballs. This has been around since the 1750s when Swedes first made them. Again they can be made with beef or pork . As a party dish they can be made handball sized and served on their own. As a hearty family dish they can be made with brown gravy and served with a side of mashed potatoes and lingenberries. You can also try making the Greek version, keftedes for your next holiday gathering. These are sort of similar to Swedish however they have mint added. For an entirely different spin go Chinese. Shanghai style pork balls are great steamed or fried and can be served with a scallion soy sauce.
Meatballs mean fun eating. You can have them the traditional way with spaghetti in a tasty marinara sauce or as party food whether it's , Swedish , Greek or Shanghai style. Either way you'll enjoy a tasty combo of meats and spices in bite sized perfection.
The dish has been around for centuries, starting with peacock meat being ground and then molded int fried balls in ancient Rome. Go forward a few centuries and meatballs as we know them start making their debut. For centuries , Southern Italians have made them marble size however that all changed when the recipe came to the States. They grew and some home cooks as well as restaurants offer grapefruit sized ones with their pastas.Traditional recipes call for a combo of veal pork and beef combined with breadcrumbs Parmesan cheese and garlic. You can vary it though and have to with more of the meat of your liking. Another idea is to sub in chicken or turkey meat for healthier low fat ones. Use the leftover meatballs and sauce for a nice hot sub sandwich the next day.
A fun party dish is Swedish meatballs. This has been around since the 1750s when Swedes first made them. Again they can be made with beef or pork . As a party dish they can be made handball sized and served on their own. As a hearty family dish they can be made with brown gravy and served with a side of mashed potatoes and lingenberries. You can also try making the Greek version, keftedes for your next holiday gathering. These are sort of similar to Swedish however they have mint added. For an entirely different spin go Chinese. Shanghai style pork balls are great steamed or fried and can be served with a scallion soy sauce.
Meatballs mean fun eating. You can have them the traditional way with spaghetti in a tasty marinara sauce or as party food whether it's , Swedish , Greek or Shanghai style. Either way you'll enjoy a tasty combo of meats and spices in bite sized perfection.
Saturday, November 12, 2011
Ancestral Foodies
Ever wonder what some of your ancestors ate? Did some dishes make it through the millenniums or fall by the culinary wayside? Did the Age of Exploration or a great migration factor into diets? You many be surprised at how some dishes changed and some stayed the same.
The Romans tended to be the most formal of the ancients . They had a set breakfast, lunch and dinner that most follow today. Breakfast was bread in watered down wine while lunch was something we could easily recognize and eat today - leftovers along with bread fruit and cheese. Supper varied with the classes. The poor would just have fresh vegetables with olive oil. The rich could indulge in all sorts of treats. Up north the Vikings had their own hearty menu. It consisted of whale and horseflesh but also preserved veggies and fruits. The last is an important part of the modern diet, whether it's from Norway Sweden,. Finland, Iceland or Denmark. They evne had a variation of lutefisk, but it invloved the basking or Greenland shark.
Further East the Chinese had the same rice and meat diet that's popular today, They were the first to really cultivate and some of their foods go back to 5500 BCE. The Northern tribes used sorghum and millet as well in their cooking. Meat was added for special occasions. The Chinese have always been associated with tea and no wonder. They were drinking it as early as 3330 BCE. Since meat was a rarity, ancient Chinese cooked with tofu or bean curd - and their dishes were similar to what is served today. There also were fortunate to have a variety of fruits and veggies such as lemons, apricots and cucumbers in their diets.
Our ancestors were foodies in their own right. They passed down some dishes and foods that we still use today. We may live in the modern age but our culinary traditions are rooted firmly in the past.
The Romans tended to be the most formal of the ancients . They had a set breakfast, lunch and dinner that most follow today. Breakfast was bread in watered down wine while lunch was something we could easily recognize and eat today - leftovers along with bread fruit and cheese. Supper varied with the classes. The poor would just have fresh vegetables with olive oil. The rich could indulge in all sorts of treats. Up north the Vikings had their own hearty menu. It consisted of whale and horseflesh but also preserved veggies and fruits. The last is an important part of the modern diet, whether it's from Norway Sweden,. Finland, Iceland or Denmark. They evne had a variation of lutefisk, but it invloved the basking or Greenland shark.
Further East the Chinese had the same rice and meat diet that's popular today, They were the first to really cultivate and some of their foods go back to 5500 BCE. The Northern tribes used sorghum and millet as well in their cooking. Meat was added for special occasions. The Chinese have always been associated with tea and no wonder. They were drinking it as early as 3330 BCE. Since meat was a rarity, ancient Chinese cooked with tofu or bean curd - and their dishes were similar to what is served today. There also were fortunate to have a variety of fruits and veggies such as lemons, apricots and cucumbers in their diets.
Our ancestors were foodies in their own right. They passed down some dishes and foods that we still use today. We may live in the modern age but our culinary traditions are rooted firmly in the past.
Friday, November 11, 2011
Hearty Bowlfuls
Now that the weather is once again becoming crisper and nippier, it's time for a good bowl. Not that kind that involves nine pins but bowls of thick, nutritious goodness. Any dish that you can scoop into a big one is perfect, be it chowder, gumbo or stew. They make you feel warm and cozy, the perfect comfort foods on frosty nights.
Chowders are wonderful for any November lunch or dinner. Although it really isn't the season for seafood you can still make a hearty clam or shrimp one using frozen seafood.(although there are some fish stores that do sell freshly caught clams during this time). Corn chowder is another great chill chaser.It is easy to make along with being hearty and filling. You can add some thickly diced potato chunks along with bacon to make it rib sticking and more flavorful. Gumbos are another bowlful of substance and taste. Although they're a little more involved than chowders you can still create an easy one . Again seafood is the traditional way to go however there are also chicken varieties too that have just as much fire and punch.
The most traditional bowl dish is stew.Thanks to the crock pot, stews can be made early in the day and served piping hot at dinner time. The most traditional is lamb stew which can be slow cooked with a hint of sweetness for a North African vibe or with potato chunks and parsley for a more traditional Irish meal. Of course there is also beef stew along with chicken stew. Both call for creativity. For the beef you can add anything from ordinary ketchup to red wine to amp up the taste. For the chicken, think about a splash or white wine to eggplant to a dash of oregano. Serve both with regular or Midwestern dumplings instead of bread or rolls..
This is the season for warm hearty bowlfuls. They can come in the form of chowders, gumbos or stews . All are different yet all have the same goal, to drive away that November chill.
Chowders are wonderful for any November lunch or dinner. Although it really isn't the season for seafood you can still make a hearty clam or shrimp one using frozen seafood.(although there are some fish stores that do sell freshly caught clams during this time). Corn chowder is another great chill chaser.It is easy to make along with being hearty and filling. You can add some thickly diced potato chunks along with bacon to make it rib sticking and more flavorful. Gumbos are another bowlful of substance and taste. Although they're a little more involved than chowders you can still create an easy one . Again seafood is the traditional way to go however there are also chicken varieties too that have just as much fire and punch.
The most traditional bowl dish is stew.Thanks to the crock pot, stews can be made early in the day and served piping hot at dinner time. The most traditional is lamb stew which can be slow cooked with a hint of sweetness for a North African vibe or with potato chunks and parsley for a more traditional Irish meal. Of course there is also beef stew along with chicken stew. Both call for creativity. For the beef you can add anything from ordinary ketchup to red wine to amp up the taste. For the chicken, think about a splash or white wine to eggplant to a dash of oregano. Serve both with regular or Midwestern dumplings instead of bread or rolls..
This is the season for warm hearty bowlfuls. They can come in the form of chowders, gumbos or stews . All are different yet all have the same goal, to drive away that November chill.
Thursday, November 10, 2011
Nut Time
This is the season for nuts.What's great about any one of them is that they're so versatile. You can have them in salads, sides or desserts. They're also good on their own, freshly cracked and right from the shell. No matter how you have them , nuts offer an earthiness, perfect for the fall and especially the Thanksgiving table.
This was the subject of Melissa Clark's article in yesterday's A Good Appetite column in The New York Times Dining section. In it, she explores one of the autumn's table's most loved and wanted food. Right now is th e time for three favored nuts, the walnut, the pecan and the chestnut. Walnuts are usually eaten alone (although they give salads a ice crunch) . You can buy them shelled or unshelled , although only four percent of th e nuts are actually sold in their shells. They can be kept up to a year. Ms. Clark gives a great relish recipe that has walnuts mixing with the tangy sweet tastes of pomegranate and orange.
The other nut featured is that Southern classic the pecan. These are plentiful this time of year thanks to that Thanksgiving Day standard pecan pie. Pecans on their own are fantastic, buttery and chewy. In the pie, they 're just heavenly, complimenting the praline type filling .The recipe featured is not pie but couscous, a different spin for sure. Chestnuts have always been a popular treat in November. They're usually eaten for All Soul's Day through out Catholic Europe. They should be scored with an X on top to let them steam out and roasted or toasted over an open fire. Ms Clark offers her dad's way which is slitting them around their circumference and then microwaving for forty seconds. I would prefer mine plain however she makes them as a filling for a tart or in stuffing.
Nuts are always vital to a fall table. No matter what type they are, they add flavor and crunch to both dimmer and dessert. They're also good on their own a s a toasty. tasty snack in front of a roaring fire.
This was the subject of Melissa Clark's article in yesterday's A Good Appetite column in The New York Times Dining section. In it, she explores one of the autumn's table's most loved and wanted food. Right now is th e time for three favored nuts, the walnut, the pecan and the chestnut. Walnuts are usually eaten alone (although they give salads a ice crunch) . You can buy them shelled or unshelled , although only four percent of th e nuts are actually sold in their shells. They can be kept up to a year. Ms. Clark gives a great relish recipe that has walnuts mixing with the tangy sweet tastes of pomegranate and orange.
The other nut featured is that Southern classic the pecan. These are plentiful this time of year thanks to that Thanksgiving Day standard pecan pie. Pecans on their own are fantastic, buttery and chewy. In the pie, they 're just heavenly, complimenting the praline type filling .The recipe featured is not pie but couscous, a different spin for sure. Chestnuts have always been a popular treat in November. They're usually eaten for All Soul's Day through out Catholic Europe. They should be scored with an X on top to let them steam out and roasted or toasted over an open fire. Ms Clark offers her dad's way which is slitting them around their circumference and then microwaving for forty seconds. I would prefer mine plain however she makes them as a filling for a tart or in stuffing.
Nuts are always vital to a fall table. No matter what type they are, they add flavor and crunch to both dimmer and dessert. They're also good on their own a s a toasty. tasty snack in front of a roaring fire.
Wednesday, November 9, 2011
There's An App For That
Cooking especially holiday cooking can be stressful. First timers and seasoned cooks alike, can run into all types of disasters, especially when trying out a new recipe or cooking method. Not to worry, though. There's an app for whatever culinary problem you may have.
This was the subject of an article in today's New York Times Dining section. The piece, written by regular, Julia Moskin, tells of this modern day convenience. Having several cooking apps on your tablet is necessary these days and especially now with Thanksgiving Hanukkah and Christmas just around the corner. After all IPads and their ilk can go with you everywhere , in particular, to the grocery store. The recipe of choice is at your anything down. However for cooks who like tweaking recipes, there's also an app for that too , allowing for amounts to be changed or for ingredients to be added or deleted.
As with any app, cooking ones are plentiful. You could download Jamie Oliver's 20 Minute Meals or Baking With Dorie. The apps are cheaper than a cookbook, with prices starting from free to $7.99/ Some, such as the Geometry of Pasta even have animation while the Cooking With Dorie has videos so bakers can learn the basic techniques.. However be warned with Cooking apps with video how tos can eat up a lot of memory so be careful with what you're downloading. Browse through them to decide what best suits your need. There is a free Thanksgiving dinner app that can easily work for Christmas and even Easter. If you're re into baking then just download one or two of those themed apps.
This is the season for any type of cooking disaster or problem. Invest in a few informative cooking apps to help you avert any snag. It'll make for smoother time in the kitchen along with tasty holiday dishes.
This was the subject of an article in today's New York Times Dining section. The piece, written by regular, Julia Moskin, tells of this modern day convenience. Having several cooking apps on your tablet is necessary these days and especially now with Thanksgiving Hanukkah and Christmas just around the corner. After all IPads and their ilk can go with you everywhere , in particular, to the grocery store. The recipe of choice is at your anything down. However for cooks who like tweaking recipes, there's also an app for that too , allowing for amounts to be changed or for ingredients to be added or deleted.
As with any app, cooking ones are plentiful. You could download Jamie Oliver's 20 Minute Meals or Baking With Dorie. The apps are cheaper than a cookbook, with prices starting from free to $7.99/ Some, such as the Geometry of Pasta even have animation while the Cooking With Dorie has videos so bakers can learn the basic techniques.. However be warned with Cooking apps with video how tos can eat up a lot of memory so be careful with what you're downloading. Browse through them to decide what best suits your need. There is a free Thanksgiving dinner app that can easily work for Christmas and even Easter. If you're re into baking then just download one or two of those themed apps.
This is the season for any type of cooking disaster or problem. Invest in a few informative cooking apps to help you avert any snag. It'll make for smoother time in the kitchen along with tasty holiday dishes.
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