There's nothing like home cooked meals especially for the holidays. It turns out that even the best chefs like comforting cuisine as well and have written books about it. What's even better is that these cookbooks are out for the holidays. They're perfect for the home cooks who want to cook classics but also want that gourmet vibe as well.
The books were reviewed in an article in yesterday's New York Times Dining section. Julia Moskin, the Dining section's doyenne wrote whose was the best. There are a few, actually and they would make a great under the tree surprise to any comfort food loving foodie. There is Mario Batali who wrote "Molto Batali: Simple Family Meals From My Home To Yours"(Bloomsbury). This is an unusual cookbook in the sense that is is divided into seasons. His summer recipes include corn and fennel baked together along with tomatoes while his winter ones feature the veggies of the season such as pumpkin. For true foodies there is Ferran Adria, the avante garde chef from Spain. His meals aren't for home really but were geared more for dinners with his restaurant staff.His book is "The Family Meal:Home Cooking With Ferran Adria" (Phaedon Publishing). Another foodie adored chef is Hestom Blumenthal who has " Heston Blumenthal At Home" (Bloomsbury Publishing) and his is filled with simple and homey roast and vinaigrette recipes.
For true family cooking there is John Besh's "My Family Table:A Passionate Plea For Home Cooking. "(Andrew McMeel publishers) Chef Besh reflects his life as this in his book: a busy and messy dad cooking for his four little ones. However his recipes wouldn't go amiss at any adult dinner party. He creates a risotto and creamy veg soups that work with any palate. On a higher note there is Jean Georges Vongerichten who brings his Alsacian roots into play with his cookbook," Home Cooking With Jean Georges;My Favorite Simple Recipes" (Clarkson Potter).
Home cooking is always a good thing for the holidays.Even chefs realize this and want to impart their best take on comfort food. It results in some good dishes, a perfect gift for the home chef who loves to cook simple dishes from family recipes..
Thursday, December 1, 2011
Wednesday, November 30, 2011
Pig Wings The Newest Treat
The expression"When pigs fly" actually may have some truth to it. The latest craze now is pig wings. This tasty cut of meat is hitting restaurants and home kitchens right in time for the holidays. It's kind of like the pork version of chicken wings and just as addictive. People across the US are clamoring for this latest craze and with good reason. Pig wings are tasty.
This new treat was the subject of an article in today's New York Times Dining section. The piece, written by Dining section regular, John T. Edge, explains that that pig wings are nothing new. They're just a reinvented shank which is the fibula of the pig's back legs. These pieces have a part of chewy meat on them and they're small enough for fun eating. Traditionally they've been used to flavor soups and stews. Shanks have been cut from the ham before selling and were reprocessed into cold cuts and other products like hot dogs and sausages. Now that's all changing , thanks to a renaming. At first they were called slammers and then the cuter name pig wing was then settled on.
Pig wings are served like traditional chicken wings. They're usually battered and and then deep fried, served with a variety of dipping sauces, Like chicken wings , they can be hot and fiery or mild and crunchy, always having a side of cool ranch dressing and celery sticks. Celebrity chefs are jumping on this new phenomenon. Paula Deen has her own brand of pig shanks and she's selling them on QVC., the home shopping channel. Farmland Foods,a division of Smithfield which produces hams , is selling them as KC Pig Wings to chain restaurants. Some eateries are even putting them on sticks and serving them as Carnitas Lollipops. French restaurants are also picking up pig wings and giving them the fancier name of French pork confit.
Pig wings are becoming the latest craze to hit the American palate. They are exactly what people want, crunchy and flavorful along with just being fun. We'll definitely be seeing more of them in the months to come.
This new treat was the subject of an article in today's New York Times Dining section. The piece, written by Dining section regular, John T. Edge, explains that that pig wings are nothing new. They're just a reinvented shank which is the fibula of the pig's back legs. These pieces have a part of chewy meat on them and they're small enough for fun eating. Traditionally they've been used to flavor soups and stews. Shanks have been cut from the ham before selling and were reprocessed into cold cuts and other products like hot dogs and sausages. Now that's all changing , thanks to a renaming. At first they were called slammers and then the cuter name pig wing was then settled on.
Pig wings are served like traditional chicken wings. They're usually battered and and then deep fried, served with a variety of dipping sauces, Like chicken wings , they can be hot and fiery or mild and crunchy, always having a side of cool ranch dressing and celery sticks. Celebrity chefs are jumping on this new phenomenon. Paula Deen has her own brand of pig shanks and she's selling them on QVC., the home shopping channel. Farmland Foods,a division of Smithfield which produces hams , is selling them as KC Pig Wings to chain restaurants. Some eateries are even putting them on sticks and serving them as Carnitas Lollipops. French restaurants are also picking up pig wings and giving them the fancier name of French pork confit.
Pig wings are becoming the latest craze to hit the American palate. They are exactly what people want, crunchy and flavorful along with just being fun. We'll definitely be seeing more of them in the months to come.
Tuesday, November 29, 2011
Cake Pops Pop
There's a new treat phenomenon hitting restaurants and parties - cake pops. These fun yummy takes on classic lollipops are now easy to make. Once a domain for only gourmet bakers . they're now being created for something as simple as a family dessert or holiday party.
The treat is only a few years old and it's the first sweet that received its' buzz through social media. People gobbled up this idea of a fun cake that's not messy to eat and easy enough for little hands to hold and bite. Restaurants started making their version , first using cheese cake which can be scooped into small orbs using melon ballers. It was then used on regular cake and the next step was a cake ball maker. This last looks like a waffle iron except that it has a mold pocked like a golf ball's surface. Another lookalike section is put over that and then pops baked.
Like cupcakes, cake pops can be made in a variety of flavors using any cake mix. . Bakers can vary using marble and carrot mixes and even add a squirt of jam inside for a surprise. The cakes are them dipped in melted chocolate or frosted with a regular bought or homemade frosting. Luckily there are You Tube videos that help neophytes with icing their first batch. If you're making cake pops for the holidays think about attaching two balls together to form snowmen or even penguins. There are so many ways in which to present them for any holiday. They can be dipped in pastel white chocolate for Easter or frosted in orange to make cute pumpkin pops for Halloween.Cake pops also make great favors at showers and weddings too.
Cake pops are the latest craze that foodies are going wild over. Now they can be made as easily as cookies, thanks to pop makers. They're a fun spin on traditional cake and a perfect sweet for the upcoming holidays.
The treat is only a few years old and it's the first sweet that received its' buzz through social media. People gobbled up this idea of a fun cake that's not messy to eat and easy enough for little hands to hold and bite. Restaurants started making their version , first using cheese cake which can be scooped into small orbs using melon ballers. It was then used on regular cake and the next step was a cake ball maker. This last looks like a waffle iron except that it has a mold pocked like a golf ball's surface. Another lookalike section is put over that and then pops baked.
Like cupcakes, cake pops can be made in a variety of flavors using any cake mix. . Bakers can vary using marble and carrot mixes and even add a squirt of jam inside for a surprise. The cakes are them dipped in melted chocolate or frosted with a regular bought or homemade frosting. Luckily there are You Tube videos that help neophytes with icing their first batch. If you're making cake pops for the holidays think about attaching two balls together to form snowmen or even penguins. There are so many ways in which to present them for any holiday. They can be dipped in pastel white chocolate for Easter or frosted in orange to make cute pumpkin pops for Halloween.Cake pops also make great favors at showers and weddings too.
Cake pops are the latest craze that foodies are going wild over. Now they can be made as easily as cookies, thanks to pop makers. They're a fun spin on traditional cake and a perfect sweet for the upcoming holidays.
Monday, November 28, 2011
PBS Vs The Food Channel
PBS was the original food channel and its' shows opened the eyes of the American public . Fast forward to the Nineties where a fledgling food channel started to air its'own food based programming. Now both are neck in neck as to giving the public viewing audience cooking lessons and tips to create the perfect meal. Who is better though? That's the question.
PBS was and still is the classier station for cooking shows. After all it was the one who gave us the great Julia Child and Graham Kerr, The Galloping Gourmet. It showed America that French cuisine is as easy to cook ans American and debunked a lot of myths. It continues to this day with the fabulous Jacques Pepin who still create amazing meals. America's Test Kitchen is another informative no nonsense program. Chris Kimball gives a dry and wry view as he tests out recipes and products. it is an excellent way of learning about the nuances of cooking. For a more low key and maternal cooking style there is Lidia Bastianich who also runs the famed Da Posto restaurant in New York.PBS also offers a kid's cooking show,Fizzy's Lunch Lab, where the little ones can create surprisingly sophisticated meals.
Thre Food Channel does offer chefs who give good advice. While the PBS ones are more reserved these are loud and in your face. (think of Charlie Rose vs Jay Leno or David Letterman).Ann Burell is interesting chef, and her advice cam be helpful. However she can be loud at times as some of th e other Food Channel faves such as Guy Fieri. He not only has his cooking half hour but also is the force behind Diners Drive Ins and Dives" a fun and informative half hour that shows off the best of America;' eateries. The channel also feature competitions which does appeal to certain crowds. Yes, they entertaining but do home chefs really learn from them?
What to watch? That;s a hard call. For information and education.I'd go to PBS. For just plain fun, then watch The Food Channel. In the end you will know a little bit more about how to cook and what to cook.
PBS was and still is the classier station for cooking shows. After all it was the one who gave us the great Julia Child and Graham Kerr, The Galloping Gourmet. It showed America that French cuisine is as easy to cook ans American and debunked a lot of myths. It continues to this day with the fabulous Jacques Pepin who still create amazing meals. America's Test Kitchen is another informative no nonsense program. Chris Kimball gives a dry and wry view as he tests out recipes and products. it is an excellent way of learning about the nuances of cooking. For a more low key and maternal cooking style there is Lidia Bastianich who also runs the famed Da Posto restaurant in New York.PBS also offers a kid's cooking show,Fizzy's Lunch Lab, where the little ones can create surprisingly sophisticated meals.
Thre Food Channel does offer chefs who give good advice. While the PBS ones are more reserved these are loud and in your face. (think of Charlie Rose vs Jay Leno or David Letterman).Ann Burell is interesting chef, and her advice cam be helpful. However she can be loud at times as some of th e other Food Channel faves such as Guy Fieri. He not only has his cooking half hour but also is the force behind Diners Drive Ins and Dives" a fun and informative half hour that shows off the best of America;' eateries. The channel also feature competitions which does appeal to certain crowds. Yes, they entertaining but do home chefs really learn from them?
What to watch? That;s a hard call. For information and education.I'd go to PBS. For just plain fun, then watch The Food Channel. In the end you will know a little bit more about how to cook and what to cook.
Saturday, November 26, 2011
Pecans Nuts For The Holidays
Pecans are the perfect nut for the holiday season. They're great in salads, main dishes and most appropriately in pie. These crunchy gems are easy to incorporate into any festive feast or just on their own as a snack.They have a rich earthy taste that works well with sweet or savory.
Pecans are a truly all American food, having been eaten by the Indians for centuries.It comes from the hickory tree (and that itself is named after the Indian word for pecan based alcohol powcohicora) and was found along waterways. It is indigenous to North America and it's the only tree that the Native Americans cultivated.The name derives from pacane, meaning a nut that be hit with a rock. Colonists fell in love with the easily shelled nut and it was a great favorite of both Washington and Jefferson. Pecans were one of the first cash crops coming out of New Orleans and it was a Southerner, Abner Landrum of South Carolina who grafted wild buds onto domesticated branches, producing one of the first commerical hybrids as early as 1822.
Pecans have been loved ever since. The most famous dish is , of course, the downright, sinful pecan pie. This is a recent creation brought to life by Karo Syrup in 1940 although it supposedly goes back to the 1600''s in Louisiana. However pecans make a neat addition to salads, bringing crunch and a butteriness to any creation from Caesar to Waldorf. You can also grind them up and use them as a coating for chicken or fish dishes. Pecan also work with vegetables. Try them with string beans instead of almonds or in a broccoli gratin for some crunch. They can also be added to pasta or risotto for texture and added flavor.
Pecans are a wonderful nut to have during the holiday season. Have them in the traditional pie or as part of dinner. They're just a delightful flavor and a great addition to any dish.
Pecans are a truly all American food, having been eaten by the Indians for centuries.It comes from the hickory tree (and that itself is named after the Indian word for pecan based alcohol powcohicora) and was found along waterways. It is indigenous to North America and it's the only tree that the Native Americans cultivated.The name derives from pacane, meaning a nut that be hit with a rock. Colonists fell in love with the easily shelled nut and it was a great favorite of both Washington and Jefferson. Pecans were one of the first cash crops coming out of New Orleans and it was a Southerner, Abner Landrum of South Carolina who grafted wild buds onto domesticated branches, producing one of the first commerical hybrids as early as 1822.
Pecans have been loved ever since. The most famous dish is , of course, the downright, sinful pecan pie. This is a recent creation brought to life by Karo Syrup in 1940 although it supposedly goes back to the 1600''s in Louisiana. However pecans make a neat addition to salads, bringing crunch and a butteriness to any creation from Caesar to Waldorf. You can also grind them up and use them as a coating for chicken or fish dishes. Pecan also work with vegetables. Try them with string beans instead of almonds or in a broccoli gratin for some crunch. They can also be added to pasta or risotto for texture and added flavor.
Pecans are a wonderful nut to have during the holiday season. Have them in the traditional pie or as part of dinner. They're just a delightful flavor and a great addition to any dish.
Friday, November 25, 2011
A New Spin On Leftovers
Most Americans have about half an eaten turkey along with a ton of sides and gravy left in their fridges. Leftovers are tasty. After all it's the reheating that gives most foods that extra oomph. However for people who find those extra morsels boring there is a solution.They can be creative with them.
There are million recipes for leftover turkey. A turkey tetrazzini is classic as is just a turkey sandwich. These are yummy but predictable. A newer spin would be creating a turkey salad incorporating yesterday's leftover salad (or new greens for a fresher bite). You can turn your rolls into croutons and add them for crunch. Also melt down the cranberry sauce and create a vinaigrette with it. Another turn on the classic is creating a sandwich with turkey sandwiched in between two stuffing squares and doused with leftover gravy.
What about those sides? Mashed potatoes are the easiest because you can do a lot with them. One of the tastiest is potato croquettes. Mix the leftover mash with breadcrumbs, eggs and parsley, roll into balls and fry. For added crunch coat them in breadcrumbs before frying. If you cooked just plain green beans and caulilfower then combine what's left into a salad. You canalso use the stuffing to create mini pot pies. Put turkey, gravy and veggies in little ramekins or crocks. Cover with the leftover stuffing and bake for a few minutes in a toaster oven. It's a great meal after a day of touch football or early X-Mas shopping.
Leftovers don't have to boring. Turn yesterday's dinner into interesting gourmet treats that are flavorful and unique. You won't have anything left by Sunday!
There are million recipes for leftover turkey. A turkey tetrazzini is classic as is just a turkey sandwich. These are yummy but predictable. A newer spin would be creating a turkey salad incorporating yesterday's leftover salad (or new greens for a fresher bite). You can turn your rolls into croutons and add them for crunch. Also melt down the cranberry sauce and create a vinaigrette with it. Another turn on the classic is creating a sandwich with turkey sandwiched in between two stuffing squares and doused with leftover gravy.
What about those sides? Mashed potatoes are the easiest because you can do a lot with them. One of the tastiest is potato croquettes. Mix the leftover mash with breadcrumbs, eggs and parsley, roll into balls and fry. For added crunch coat them in breadcrumbs before frying. If you cooked just plain green beans and caulilfower then combine what's left into a salad. You canalso use the stuffing to create mini pot pies. Put turkey, gravy and veggies in little ramekins or crocks. Cover with the leftover stuffing and bake for a few minutes in a toaster oven. It's a great meal after a day of touch football or early X-Mas shopping.
Leftovers don't have to boring. Turn yesterday's dinner into interesting gourmet treats that are flavorful and unique. You won't have anything left by Sunday!
Thursday, November 24, 2011
Thanksgiving Wishes
To all my American readers at home or abroad, have a good an peaceful Thanksgiving. Eat as much as you can of your favorite foods. Count your blessings for having that food and a job to buy it. Also be thankful for those who made it or helped you make it. Be thankful for their time and consideration. Be thankful for having a varied diet that has important vitamins and minerals as well as being thankful for having three square meals a day.
Consider those who do not have what we have , whether on a local or global basis. Include them in your payers and pray that the upcoming season and year will be a good one for them.
Enjoy the day but also enjoy all the blessings and luck that have come your way. Say thanks for them.
Consider those who do not have what we have , whether on a local or global basis. Include them in your payers and pray that the upcoming season and year will be a good one for them.
Enjoy the day but also enjoy all the blessings and luck that have come your way. Say thanks for them.
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