As much as winter dishes are hearty and satisfying, there's something about summertime cooking. It's lighter but also |more fun. In some ways it's also healthier too, with a plethora of veggies and fruits. What to do if you're craving your warm weather faves?Make them.It's as easy to barbecue and make salads in January as it is in July.
Barbecued meat tastes great no matter what month you grill. Some supermarkets still sell briquettes however don't despair if you can;t find any. You or someone probably have some left over, if the kids haven't used them for a snowman. If there is absolutely none, use twigs and cut branches from your backyard. Fruit wood often imparts a sweet smoky taste that will enhance the meat. Also , if you haven't been regularly grilling, then thoroughly clean the grill and utensils you're going to use. You can still get the same cuts of meat you did in the summer. In fact grilled will be a nice change from roasted or baked.
What about those salads that everyone loves.Luckily grocers all over are always fully stocked. Granted, the tomatoes and corn aren't as nice as what we'd get during the summer but they'll suffice.You can also buy canned veggies and even fruit for different dishes. Summer faves such as potato and macaroni salads are easy to make because the ingredients are always at hand. If you can't get fresh onions for the potato salad, use onion powder . For the macaroni that sometimes called for diced green and red peppers, then do a different spin by adding red pepper flakes. This give it a fiery twist that works well with barbecued ribs and steaks.
If you;re craving your warm weather faves, then make then. Unless there's a blizzard outside you can still grill and barbecue. You can whip up your favorite salads too. It's easy having summertime in winter.
Monday, January 16, 2012
Saturday, January 14, 2012
Winter Luxury A Good Pork Roast
Every winter home chefs want to cook a meal that 's not only rib sticking but also tasty. One of the best bets for this is pork roast. It is a perfect for not only a Sunday dinner but also for the rest of the week as well. It is delicious and satisfying, a great chill chaser for these frigid days.
A pork roast could cone from a a variety of cuts. There are four options :,the shoulder ,the loin, the side and the leg.It's up to you and your needs ot determine what's right. If you're a novice you may want to start with just a pork loin, Always make sure that the meat is a nice , healthy pink shade.If it's white or grey then the meat may be a bit old. Stay clear of this. Most home chefs prefer to buy from butchers however these days those are few and far between. Any local grocery store has some good cuts and also there is a wide variety to choose from.
There is also a wide variety of pork roast recipes to choose from as well Most cooks and even chefs prefer to season it for a highly savory taste. Spices to use are rosemary and garlic along with thyme and black pepper.Another way to go is a simple glaze over it try one that's a combo of Dijon mustard with brown sugar. Maple syrup or honey can also be used in a glaze.To cut the sweetness always throw in some mustard or garlic to cut it. You can also stuff your pork roast. A simple bread stuffing will suffice although many chefs prefer an apple based stuffing. This again gives the roast a nice sweet and spicy taste.
A pork roast is a perfect winter dish . Have it any way for a great meal. The meat is always tender and succulent - a true treat on a chilly day
Friday, January 13, 2012
Tortellini:A Good Winter DIsh
Winter calls for comfort food and there's nothing more comforting than a good bowl of tortellini. These delicious stuffed pasta bites are good anyway you have them. Like other pastas they're easy to make whether for a family or a crowd. Also like pasta there are a variety of ways to serve them.
Tortellini's origins have some variations. One involves an innkeeper who wanted to sneak a peek at one famous guest, Lucrezia Borgia. Since the room was only candlelit, he just saw her navel. Entranced, the innkeeper went back into his kitchen to create a pasta celebrating it. Another, more fantastic story, is that the innkeeper visited by the goddesses Venus and Jupiter. Again he went into raptures after spying on the goddess and seeing only Venus' belly button. A more plausible origin is that the pasta is modeled after the turtles that decorate Modena, the town that created it. There is also a larger variation called tortelloni.They are stuffed with veal, beef, cheese and sometimes spinach.
Whatever version you have, tortellini or tortelloni is best served in a plain chicken or beef broth. This is the perfect meal for a cold winter's night.You can vary the broth by adding Italian sausage if you have beef stock.The plain broth is the original way of eating it and what you will be served if you do go to Modena. However some Americans also serve the pasta with tomato sauce for a heartier fare. You can also serve them with a vodka sauce for variety or even just a simple butter one.. Some home chefs have even baked torteelini or tortelloni casserole style.
Tortellini are the perfect dish for these chill winter days and nights. They enrich any stock , making it tastier and heartier. Try them with sauce and cheese for a more sturdier meal. Either way tortellini are a delicious treat
Tortellini's origins have some variations. One involves an innkeeper who wanted to sneak a peek at one famous guest, Lucrezia Borgia. Since the room was only candlelit, he just saw her navel. Entranced, the innkeeper went back into his kitchen to create a pasta celebrating it. Another, more fantastic story, is that the innkeeper visited by the goddesses Venus and Jupiter. Again he went into raptures after spying on the goddess and seeing only Venus' belly button. A more plausible origin is that the pasta is modeled after the turtles that decorate Modena, the town that created it. There is also a larger variation called tortelloni.They are stuffed with veal, beef, cheese and sometimes spinach.
Whatever version you have, tortellini or tortelloni is best served in a plain chicken or beef broth. This is the perfect meal for a cold winter's night.You can vary the broth by adding Italian sausage if you have beef stock.The plain broth is the original way of eating it and what you will be served if you do go to Modena. However some Americans also serve the pasta with tomato sauce for a heartier fare. You can also serve them with a vodka sauce for variety or even just a simple butter one.. Some home chefs have even baked torteelini or tortelloni casserole style.
Tortellini are the perfect dish for these chill winter days and nights. They enrich any stock , making it tastier and heartier. Try them with sauce and cheese for a more sturdier meal. Either way tortellini are a delicious treat
Thursday, January 12, 2012
Vegan In The USA
The USA is a diverse place where toleranace is strongly encouraged. However , that doesn;t apply to vegetarians. Go away from the trendy, coasts and you wond up in th e heart of meat country. America's interior is a place where ribs and burgers are taken just as seriously as football and hunting. This is great if you love juicy beef and pork, however it's a nightmare if you prefer your meat alive and cuddly.
This dilemma was the subject of an article in yesterday's New York Times Dining section.The piece, written , by A.G. Sulzberger, tells if her dilemma of being vegan in Kansas City , Missouri. As we all know she is in the heart of meat county where beef reigns supreme. She is also in the Midwest where most meals, whether they be breakfast, lunch and dinner begin and eat with some kind of animal protein. Some places do pose a problem.After all a rib joint is not going to offer any soy products (although I'm sure vegans stay far away from these type of places)
Ms. Sulzberger gets creative about where to eat.She is lucky to have two good vegetarian restaurants in her home town, again rare but progressive for Kansas City.Most eateries, including the chain ones, offer tow ro three meatless choices as well. She has even encountered some stalemates here in the New York area. For good ,truly vegetable based fare.Ms.Sultzberger recommends Indian, Thai, Lebanese,Ethopian and even Venezeluan places She also gives advice . Bring a jar of peanut butter with you if there' is nothing on the menu to eat. Also consider just having any kind of potato which can sub in for meat.
,It is tough to be a vegan in this country. Yet there are options for those who shun meat. It;s just a matter of researching and choosing the right restaurant that caters to vegetarian dining.
This dilemma was the subject of an article in yesterday's New York Times Dining section.The piece, written , by A.G. Sulzberger, tells if her dilemma of being vegan in Kansas City , Missouri. As we all know she is in the heart of meat county where beef reigns supreme. She is also in the Midwest where most meals, whether they be breakfast, lunch and dinner begin and eat with some kind of animal protein. Some places do pose a problem.After all a rib joint is not going to offer any soy products (although I'm sure vegans stay far away from these type of places)
Ms. Sulzberger gets creative about where to eat.She is lucky to have two good vegetarian restaurants in her home town, again rare but progressive for Kansas City.Most eateries, including the chain ones, offer tow ro three meatless choices as well. She has even encountered some stalemates here in the New York area. For good ,truly vegetable based fare.Ms.Sultzberger recommends Indian, Thai, Lebanese,Ethopian and even Venezeluan places She also gives advice . Bring a jar of peanut butter with you if there' is nothing on the menu to eat. Also consider just having any kind of potato which can sub in for meat.
,It is tough to be a vegan in this country. Yet there are options for those who shun meat. It;s just a matter of researching and choosing the right restaurant that caters to vegetarian dining.
Wednesday, January 11, 2012
Preserving Prosecco's Elegance
Prosecco is one of those elegant Northern Italian wines. It is perfect at any soiree or wedding. It also holds its' own at a quiet Sunday brunch. Either way it leaves a fruity , earthy taste that is not only delicious but also unique.It is also becoming an artesanal sparkling wine that has exclusive beginnings.
Prosecco was the subject of new writer Alan Tardi's article in today's New York Times Dining section.I had always thought the wine was from Piedmonte however most Prosecco vintages come from the lush Veneto region on the Adriatic.Here there are artesanal vineyards that produce the glera grape. This particular cultivar is known exclusively for producing both the sparkling and nonsparkling types.There are also minor vineyards, smaller grape producing farms that provide ever so slight variations of this grape. Doing this give the wine the same kind of pedigree exclusive champagnes have.
Another factor in making Prosecco is the actual method of making it, Winemakers are trying the time honored refermentation which is inducing the second fermentation with out any added sugar. This results in a dryer and yeastier version along with being more complexin flavor and texture.Also Prosecco is acquiring vintages too - usually unheard of in the industry. The winemakers are creating millesimato wines which means they all come from the same year. In the past Proseccos have been a blend of two or three vintages
Prosecco has always been an elegant drink. However thanks to new ideas and time honored techniques it is becoming more exclusive and artesanal. Thanks to these it will be the wine of choice and much desired by connoisseurs.
Prosecco was the subject of new writer Alan Tardi's article in today's New York Times Dining section.I had always thought the wine was from Piedmonte however most Prosecco vintages come from the lush Veneto region on the Adriatic.Here there are artesanal vineyards that produce the glera grape. This particular cultivar is known exclusively for producing both the sparkling and nonsparkling types.There are also minor vineyards, smaller grape producing farms that provide ever so slight variations of this grape. Doing this give the wine the same kind of pedigree exclusive champagnes have.
Another factor in making Prosecco is the actual method of making it, Winemakers are trying the time honored refermentation which is inducing the second fermentation with out any added sugar. This results in a dryer and yeastier version along with being more complexin flavor and texture.Also Prosecco is acquiring vintages too - usually unheard of in the industry. The winemakers are creating millesimato wines which means they all come from the same year. In the past Proseccos have been a blend of two or three vintages
Prosecco has always been an elegant drink. However thanks to new ideas and time honored techniques it is becoming more exclusive and artesanal. Thanks to these it will be the wine of choice and much desired by connoisseurs.
Tuesday, January 10, 2012
A Spin On Sauce
There's nothing like a good sauce over any kind of pasta. However some home chefs get into the same rut and pour the usual over their spaghetti and ravioli. Tomato sauce is fine but variety adds more spice to the same old dishes. Tomatoes can be used along with other veggies and ingredients. Sometimes all it takes it a new sauce to liven up a boring dish.
Tomatoes are fine for any pasta, whether it's for a baked dish like lasagna or freshly boiled like spaghetti or linguine. However think about adding other veggies such as porcini mushrooms , broccoli and cauliflower, Instead of a thick sauce just have the olive oil and garlic that the veggies were sauteed in. Another variation is having just one veggie. There's the famed cavatelli and broccoli . Both flavors play well off each other, with the broccoli's strong taste working with the pasta's blandness. Another alternative is pesto. This Genoa based basil sauce can accentuate any pasta from meat ravioli to simple fettuccine or tagliatelle.It's a strong , acquired taste, however and usually made with fresh basil leaves.
Cream sauces are also good. The two most famous are carbonara and Alfredo, Both require cream or milk. The first was made by Italian charcoal workers hence the name, is a rich , hearty, almost decadent blend of peas ,bacon and eggs. It is an excellent sauce for winter dishes, Alfredo is somewhat similar however it has more cream and instead of eggs and meat, more Parmesan cheese in i,t Vodka, another lush sauce, is a combo of cream and tomato with a cup of vodka and chopped prosciutto thrown in for flavor . Most cooks serve it over penne, however it's good over any meat ravioli or even tortellini.
Just as there are many types of pasta , there are just as many different sauces .Some require the traditional tomatoes. Some do not Make your pastas exciting by trying them instead of the tried and true. They'll put a different spin on favored dishes.
Tomatoes are fine for any pasta, whether it's for a baked dish like lasagna or freshly boiled like spaghetti or linguine. However think about adding other veggies such as porcini mushrooms , broccoli and cauliflower, Instead of a thick sauce just have the olive oil and garlic that the veggies were sauteed in. Another variation is having just one veggie. There's the famed cavatelli and broccoli . Both flavors play well off each other, with the broccoli's strong taste working with the pasta's blandness. Another alternative is pesto. This Genoa based basil sauce can accentuate any pasta from meat ravioli to simple fettuccine or tagliatelle.It's a strong , acquired taste, however and usually made with fresh basil leaves.
Cream sauces are also good. The two most famous are carbonara and Alfredo, Both require cream or milk. The first was made by Italian charcoal workers hence the name, is a rich , hearty, almost decadent blend of peas ,bacon and eggs. It is an excellent sauce for winter dishes, Alfredo is somewhat similar however it has more cream and instead of eggs and meat, more Parmesan cheese in i,t Vodka, another lush sauce, is a combo of cream and tomato with a cup of vodka and chopped prosciutto thrown in for flavor . Most cooks serve it over penne, however it's good over any meat ravioli or even tortellini.
Just as there are many types of pasta , there are just as many different sauces .Some require the traditional tomatoes. Some do not Make your pastas exciting by trying them instead of the tried and true. They'll put a different spin on favored dishes.
Monday, January 9, 2012
Puddings That Pop
With the new year comes new trends. The sweet that's literally flavor of the month is pudding. This old fashioned comfort food is making a comeback as people clamor for its' classic creaminess. There are even pudding restaurants that are popping up, featuring different pudding based dishes along with new and old flavors.
Go to Manhattan and you can find trendsetters slurping up a well homemade pudding alongside cupcakes and macarons. The East Village has just welcomed Puddin by Clio,a small dessert bar that features what else - customized homemade puddings. According to the creator, Clio, Puddin whips up high quality puddings with top notch ingredients. There is dark chocolate with the chocolate coming from Iceland and butterscotch with real scotch thrown in. There is the rare coffee along with lemon too. The puddings are layered with whipped cream and fresh baked cakes and cookies.This create a homestyle parfait that keeps bringing in and satisfying customers.
Anyone , though, can create an exquisite pudding dish. There are some good recipes on the web. I found one site that offers the classics such as chocolate and vanilla as well as as the eggier custards. However it also offers a blackberry - perfect for the summer and a peanut butter one - great poured into a chocolate crumb pie crust. This last is made with only three ingredients - peanut butter ,bananas and yogurt.There is also a burnt sugar one that sounds like flan. Of course there is the famed banana pudding which really isn't a pudding - more of a refrigerator cake.
Puddings are going to be hot this year and maybe it's no surprise. As we become more techno, we crave the simplicity of the past. An easily made dessert is what we need. It's unfussy and comforting.
Go to Manhattan and you can find trendsetters slurping up a well homemade pudding alongside cupcakes and macarons. The East Village has just welcomed Puddin by Clio,a small dessert bar that features what else - customized homemade puddings. According to the creator, Clio, Puddin whips up high quality puddings with top notch ingredients. There is dark chocolate with the chocolate coming from Iceland and butterscotch with real scotch thrown in. There is the rare coffee along with lemon too. The puddings are layered with whipped cream and fresh baked cakes and cookies.This create a homestyle parfait that keeps bringing in and satisfying customers.
Anyone , though, can create an exquisite pudding dish. There are some good recipes on the web. I found one site that offers the classics such as chocolate and vanilla as well as as the eggier custards. However it also offers a blackberry - perfect for the summer and a peanut butter one - great poured into a chocolate crumb pie crust. This last is made with only three ingredients - peanut butter ,bananas and yogurt.There is also a burnt sugar one that sounds like flan. Of course there is the famed banana pudding which really isn't a pudding - more of a refrigerator cake.
Puddings are going to be hot this year and maybe it's no surprise. As we become more techno, we crave the simplicity of the past. An easily made dessert is what we need. It's unfussy and comforting.
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