The New York Times Dining section yesterday ran their annual spirits issue. This was and is the perfect guide to holiday cocktails and gift giving. One article featured different cocktails and another featured some very sassy wine labels. All in all it made for some fun reading.
I liked the article about the nontraditional and unorthodox wine labels.William Grimes wrote this fun piece that featured brands such as Bitch and Fat Bastard - perfect for friends - however not for your boss.The taste is the same for any wine. There are shirazes and Cabernets which are lovely additions to any holiday table.These also make good presents between office mates too. Just don't get Big Ass Wine (which sounds like a Letterman joke) for anyone who's weight sensitive.it is a robust red but stick with the reds with the more genteel names.
Another fun article was the one about home cocktails. This is Jeff Godinier's take on creating the perfect cocktail no matter what the cost. His comic zeal in making a heavenly drink takes him to all sorts of liquor stores , wracking up $135 dollars to create the Mount Vernon, This is a drink that features a mix of cherry liqueurs such as Cherry Heering and Kirschwasser. The ingredients are expensive and the recipe made for more advanced mixologists. However it seems worth it. Mr. Gordinier did create his ambrosia.
The holidays are meant for merry drinks and The New York Times knows this. It's a time to have fun with holiday spirits. Make your own or buy some with sassy labels.
Thursday, December 8, 2011
Wednesday, December 7, 2011
Spirits Of The Holidays
Today's New York Times Dining section has it's holiday spirits guide. The section, commandeered by the Pour section editor, Eric Asimov, has a variety of interesting and helpful articles. There is one on malt whiskey which I'll cover today and some others which will be mentioned in tomorrow's blog. All in all it's a keeper to be brought out when buying gifts or stocking up for one's own holiday blast.
Eric Asimov wrote about the malt whiskey. a perfect chill chaser during these cold December days. His article takes him to the isolated Scottish isle of Islay (pronounced Eye-lah) where some memorable bottles have been produced. Whiskey depends on peat ,a composition of decomposed bog soil to give it its' smoky flavor and here assertive peating or peat roasting helps. Another factor that makes any Islay whiskey different is the seaweed taste or salty air aroma most of the whiskies have (Islay is located on the Irish Sea). This makes it more bolder than just the average Scottish whiskey.
Another interesting fact about Islay blends is that the various distilleries cater to different age groups. There is one called Smokehead which has a powerful and smokey taste. For a more mellower crowd Bruichladdach Islay 12 years hits the spot. This is a blend that is milder with tones of honey citrus and surprisingly a butterscotch aftertaste. for hard core lovers buy a bottle of Ardbeg Islay 10 years which has a strong medicinal flavor along with a brininess taken from the nearby sea.
Whiskey is the perfect holiday chill chaser along with being the perfect gift. Read Eric Asimov's guide to decipher what you want to serve and give . It's a great way of picking out the best.
Eric Asimov wrote about the malt whiskey. a perfect chill chaser during these cold December days. His article takes him to the isolated Scottish isle of Islay (pronounced Eye-lah) where some memorable bottles have been produced. Whiskey depends on peat ,a composition of decomposed bog soil to give it its' smoky flavor and here assertive peating or peat roasting helps. Another factor that makes any Islay whiskey different is the seaweed taste or salty air aroma most of the whiskies have (Islay is located on the Irish Sea). This makes it more bolder than just the average Scottish whiskey.
Another interesting fact about Islay blends is that the various distilleries cater to different age groups. There is one called Smokehead which has a powerful and smokey taste. For a more mellower crowd Bruichladdach Islay 12 years hits the spot. This is a blend that is milder with tones of honey citrus and surprisingly a butterscotch aftertaste. for hard core lovers buy a bottle of Ardbeg Islay 10 years which has a strong medicinal flavor along with a brininess taken from the nearby sea.
Whiskey is the perfect holiday chill chaser along with being the perfect gift. Read Eric Asimov's guide to decipher what you want to serve and give . It's a great way of picking out the best.
Tuesday, December 6, 2011
Foodie Gift Pyramids
Yesterday I wrote about some of the world's most expensive foodie gifts. Today I'm taking it down a notch by mentioning mid priced foodie gifts. These are usually those fun pyramids and baskets filled with every kind of treat from hams to nuts, cookies to popcorn. They're not only great for the receiver, they're excellent for givers on a budget. For a certain price you can give a lush looking gifts for only a few pennies.
One of the oldest and most famous is Hickory Farms. It started in the late Forties with Richard Ransom and his cousin, Earl, started to sell cheese wheels and summer sausage at home shows in Toledo. It paid off. Today the e company offers baskets and pyramids along with boxes of just truly yummy foods. For one hundred dollars you can send family and loved ones the snack tower which has everything from their signature beef sticks to smoked cheeses to almonds along with sauces and mustards. You can also give gift packages that just feature cooked ham and turkey or ones that features sweets. Another great company is Figi's They have a variety of different baskets and pyramids that features flavored cheeses and sausages.
For those sweet toothed foodies think about a nice pyramid of cookies and brownies. Blue Chip Cookies which produces the best chocolate chip ever has a holiday cookies pack with customer faves. Cheryl's Cookies offers a huge variety of home baked sweet treats. Their pyramids offer an entire kitchen of holiday faves from richly iced brownies to buttery spice balls. They also make rich butter cookies frosted with an even richer frosting. Of course there are fruits you can send as well Harry and Davids offers healthier treats such as a pyramid of pears and apples. They also sell oranges,perfect for the cold weather.
You can give a food pyramid for a good cost this Christmas or Hanukkah. It can be savory or sweet, decadent or healthy. Whatever you give it's a lot of treats for an affordable price.
One of the oldest and most famous is Hickory Farms. It started in the late Forties with Richard Ransom and his cousin, Earl, started to sell cheese wheels and summer sausage at home shows in Toledo. It paid off. Today the e company offers baskets and pyramids along with boxes of just truly yummy foods. For one hundred dollars you can send family and loved ones the snack tower which has everything from their signature beef sticks to smoked cheeses to almonds along with sauces and mustards. You can also give gift packages that just feature cooked ham and turkey or ones that features sweets. Another great company is Figi's They have a variety of different baskets and pyramids that features flavored cheeses and sausages.
For those sweet toothed foodies think about a nice pyramid of cookies and brownies. Blue Chip Cookies which produces the best chocolate chip ever has a holiday cookies pack with customer faves. Cheryl's Cookies offers a huge variety of home baked sweet treats. Their pyramids offer an entire kitchen of holiday faves from richly iced brownies to buttery spice balls. They also make rich butter cookies frosted with an even richer frosting. Of course there are fruits you can send as well Harry and Davids offers healthier treats such as a pyramid of pears and apples. They also sell oranges,perfect for the cold weather.
You can give a food pyramid for a good cost this Christmas or Hanukkah. It can be savory or sweet, decadent or healthy. Whatever you give it's a lot of treats for an affordable price.
Monday, December 5, 2011
The Most Expensive Foodie Gifts
It's that time of year for foodie gifts. What's great about any food or alcohol product is that they come in all price ranges. If you're extravagant you can buy your sweetheart something amazing. If you only have a few pennies, you can still present a really yummy surprise for that someone special. In the next few weeks there will be articles reflecting this . Take from this what you will and use it in gift giving.
Expensive gifts are always memorable. They make a lasting impression and are talked about for years to come. One of the most expensive is Angel Champagne, created by Britalian Stefano Zagni (he's fourth generation Italian bred in England) and American songbird Mariah Carey.One 75 ml bottle can set you back $575. The most expensive goes for quarter of a million (yes, it does) and comes in a diamond encrusted bottle. Another neat thing is that Angel was featured on that ultimately trashy show "The Real Housewives of Beverly Hills" however don't let this deter you. Some royals and celebrities also are big Angel fans too.
For the most expensive food gifts think caviar and truffles. Petrossian is one of the best online stores to get a variety of different roe. One of their most expensive is the Alverta , a buttery and nutty tasting caviar that costs $863 for just two to four servings. Planning for a party? Then the Alverta is $6,800 . However you can buy a cheaper version of it for only $63 dollars for the Tsar Imperial Transmontanus California bred white sturgeon. Truffles are every foodies X-mas fantasy gift. These gems, mined, in my great grandparents' province, Piedmont Italy can go for $340 for just one. There is also jarred truffle sauce that sells for $34 and can be used as a sauce for gnocchi or risotto.
If you want to score big with your foodies, then gift them with the best. You can try a bottle of Angel champagne and serve it with caviar or truffles. There's nothing like making a gourmet's holiday wishes come true.
Expensive gifts are always memorable. They make a lasting impression and are talked about for years to come. One of the most expensive is Angel Champagne, created by Britalian Stefano Zagni (he's fourth generation Italian bred in England) and American songbird Mariah Carey.One 75 ml bottle can set you back $575. The most expensive goes for quarter of a million (yes, it does) and comes in a diamond encrusted bottle. Another neat thing is that Angel was featured on that ultimately trashy show "The Real Housewives of Beverly Hills" however don't let this deter you. Some royals and celebrities also are big Angel fans too.
For the most expensive food gifts think caviar and truffles. Petrossian is one of the best online stores to get a variety of different roe. One of their most expensive is the Alverta , a buttery and nutty tasting caviar that costs $863 for just two to four servings. Planning for a party? Then the Alverta is $6,800 . However you can buy a cheaper version of it for only $63 dollars for the Tsar Imperial Transmontanus California bred white sturgeon. Truffles are every foodies X-mas fantasy gift. These gems, mined, in my great grandparents' province, Piedmont Italy can go for $340 for just one. There is also jarred truffle sauce that sells for $34 and can be used as a sauce for gnocchi or risotto.
If you want to score big with your foodies, then gift them with the best. You can try a bottle of Angel champagne and serve it with caviar or truffles. There's nothing like making a gourmet's holiday wishes come true.
Saturday, December 3, 2011
A Good Tomato Sauce
A well made tomato sauce is important to any pasta, whether it's for a holiday party or for a Wednesday night dinner. The dilemma is creating one that's the right blend of ingredients. Some can be too watery. Some over salty or over sweet or not spiced enough. They key is to create a sauce is properly balanced ; one that will let the pasta shine through.
A good tomato sauce starts with , of course, the tomatoes. Plum tomatoes are the best to use because they are the meatiest with a richer, more robust flavor. Usually the canned diced kind are the most adequate however if you can get fresh right now then use them. Another must is a good base. This is usually a mix of olive oil and three cloves of chopped garlic. For an extra fillip , add fresh or frozen pesto sauce. The basil gives the sauce an earthy taste plus a richer color. Simmer for an hour before serving over pasta.
As with any basic recipe you can vary it to suit your tastes. Plain sauce is called pomodoro , the Italian word for tomato. Meat can be added, the most common being chopped beef. this results in a tasty Bolognese sauce however try ground steak too. A famed Neopolitan recipe calls for the addition of both pork and beef for a very tasty sauce. Chicken is another add in but not as common as beef. Some chefs and home cooks put in fish such as lobster, crab or shrimp. Other spices such as red pepper is added for the hot and fiery arrabiata sauce. Some home cooks add veggies such as broccoli, green pepper and cauliflower for a healthier variation.
What makes a good pasta? It's always the sauce . A well made one can make all the difference between a memorable dish and an ordinary one,
A good tomato sauce starts with , of course, the tomatoes. Plum tomatoes are the best to use because they are the meatiest with a richer, more robust flavor. Usually the canned diced kind are the most adequate however if you can get fresh right now then use them. Another must is a good base. This is usually a mix of olive oil and three cloves of chopped garlic. For an extra fillip , add fresh or frozen pesto sauce. The basil gives the sauce an earthy taste plus a richer color. Simmer for an hour before serving over pasta.
As with any basic recipe you can vary it to suit your tastes. Plain sauce is called pomodoro , the Italian word for tomato. Meat can be added, the most common being chopped beef. this results in a tasty Bolognese sauce however try ground steak too. A famed Neopolitan recipe calls for the addition of both pork and beef for a very tasty sauce. Chicken is another add in but not as common as beef. Some chefs and home cooks put in fish such as lobster, crab or shrimp. Other spices such as red pepper is added for the hot and fiery arrabiata sauce. Some home cooks add veggies such as broccoli, green pepper and cauliflower for a healthier variation.
What makes a good pasta? It's always the sauce . A well made one can make all the difference between a memorable dish and an ordinary one,
Friday, December 2, 2011
Peruvian Cuisine Uncle Paulie's
South American food is slowly but surely becoming a mainstay in American diet. With it comes a variety of truly delicious dishes from the Southern Hemisphere. I recently ate at a great Peruvian restaurant Uncle Paulie's near me. Their food was amazing and I will definitely go back.
This small restuarant located in Maywood New Jersey, (14 miles directly west of New York City more or less) has one signature dish -pollo de brasa - rotisserie chicken. Diners can order it whole, halved or quartered and with a special sauce. However it is just amazing plain, succulent and flavorful. It was really cooked to perfection , which is unusual for rotisserie chicken served in restaurants. There is also bifsteak and fish too, spiced to reflect the Peruvian diet.
Another good dish are the fried plantanos or plantains. These were perfection as well. The bananalike veggies were fried to a lovely crisp which seemed to caramelize them. Another plus is that Uncle Paulie's doesn't stint on servings. There were enough for three or four people (however they were so tasty I practically finished up one basket). The restaurant also has traditional rice and beans along with fries as other sides too along with salads.
Uncle Paulie's is a great place to go to and to be introduced to Peruvian food. The dishes are wonderful and addictive.It's a restuarant that will surely get a following.
Uncle Paulies 109 West Pleasant Ave, Maywood NJ.
This small restuarant located in Maywood New Jersey, (14 miles directly west of New York City more or less) has one signature dish -pollo de brasa - rotisserie chicken. Diners can order it whole, halved or quartered and with a special sauce. However it is just amazing plain, succulent and flavorful. It was really cooked to perfection , which is unusual for rotisserie chicken served in restaurants. There is also bifsteak and fish too, spiced to reflect the Peruvian diet.
Another good dish are the fried plantanos or plantains. These were perfection as well. The bananalike veggies were fried to a lovely crisp which seemed to caramelize them. Another plus is that Uncle Paulie's doesn't stint on servings. There were enough for three or four people (however they were so tasty I practically finished up one basket). The restaurant also has traditional rice and beans along with fries as other sides too along with salads.
Uncle Paulie's is a great place to go to and to be introduced to Peruvian food. The dishes are wonderful and addictive.It's a restuarant that will surely get a following.
Uncle Paulies 109 West Pleasant Ave, Maywood NJ.
Thursday, December 1, 2011
Home Cooking With The Best
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..
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..
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