Mark Bittman was one of the backbones of The New York Times Dining section every Wednesday. He went over to the Times Sunday magazine, giving us foodies excellent ideas about all sorts of delicious dinner and recipe ideas. I'm glad he's back on Wednesday- this time around with a new column How To Cook Everything. It's a great column, destined to get foodies back into the kitchen and to try old and new recipes.
He kicks off with a crowd pleaser a pizza recipe. Pizza can be a fun dish to make.It can also be tricky for novices not accustomed to working with yeast.Mr. Bittman recommends and prefers using a food processor for mixing everything together. He also believes in freezing it so it has a nice consistency to work with when it has to be flattened out. For that , the pizza maker can either roll it out or finger pat it. The second may cause dimpling in the surface and that could make the pizza look like a focaccia. Bakers can use whole wheat (which is what I would prefer) however it does come with caveats nit crisp enough and not chewy, however it has a deeper richer flavor.
As for the toppings, Mr. Bittman prefers the conservative and traditional choices. such as tomatoes with onions mixed in. He does add guanciale, a kind of Italian bacon made from pig jowls or cheeks.Another recipe is a pizza bianca basically a naked pie that just has oil and rosemary on top . He recommends anchovies (not always a crowd pleaser however the fishes' brininess brings out the sweetness of the tomato sauce)pepperoni along with both Parmesan and mozzarella cheeses. Fresh pesto can also be added along with eggplant or zucchini. Mr Bittman even suggests a seafood one, resplendant with shrimps , clam, steamed mussels and lobsters.
It's good to have Mark Bittman back at the Wednesday Dining section. His new column will and is getting the juices going of many a home chef and foodie. Each weekly column will be filled with fun , adventure and challenge!
Wednesday, April 18, 2012
Tuesday, April 17, 2012
The Power of Veganism
Most Americans would never give up their beloved chicken wings or hot dogs. Yet, surprisingly , that's what millions of people in this country are doing. Veganism is becoming an accepted lifestyle, despite the trouble it can cause to families. There are still some minuses amongst the many pluses. These can be worked out, with some intuition and creativity.
This was the subject of an article in today's New York Times Science section. The article written by Tara Parker-Pope , tells about the problems with following this healthy diet and lifestyle. About 7.3 million Americans now have what is known as a vegan diet. They forego all meat and dairy along with eggs, fish and even honey products. Instead soy and rice products figure prominently.Being vegan and single is easy.It's jsut one person who will deal with all the new foods and cooking techniques. However families , especially ones with kids, will balk at the idea of giving up beloved hamburgers or even scrambled eggs. There is also the cost . Vegan products cost more than regular ones , especially the garden and soy burgers.
Being vegan does have its' payoffs. Both heart disease and cancer risks lower as does cholesterol and triglycerides when the diet is free of processed meats , cheeses and even butter. There is more focus on fresh fruit and vegetables as well as cooking with olive oil. Also it's a chance to get creative in the cooking , especially with trying to recreate holiday roasts and baked goods. Families will have to embrace the goodness of tofurkey and eggless cookies and cakes. It;s also a chance to have a healthier family and basically no exposure to childhood obesity and diabetes.. Veganism can be a tough sell but it has good benefits as well as some famous fans . Former president Bill Clinton and Ellen DeGeneres are both vegans and promote their diets as often as they can.
Veganism is a healthier way of eating. It may be tough at first to eliminate meat and dairy along with fish and eggs - and even honey, However the benefits outweigh the minuses. It means a better lifestyle and surprisingly enough tastier dishes. It's worth a try,
This was the subject of an article in today's New York Times Science section. The article written by Tara Parker-Pope , tells about the problems with following this healthy diet and lifestyle. About 7.3 million Americans now have what is known as a vegan diet. They forego all meat and dairy along with eggs, fish and even honey products. Instead soy and rice products figure prominently.Being vegan and single is easy.It's jsut one person who will deal with all the new foods and cooking techniques. However families , especially ones with kids, will balk at the idea of giving up beloved hamburgers or even scrambled eggs. There is also the cost . Vegan products cost more than regular ones , especially the garden and soy burgers.
Being vegan does have its' payoffs. Both heart disease and cancer risks lower as does cholesterol and triglycerides when the diet is free of processed meats , cheeses and even butter. There is more focus on fresh fruit and vegetables as well as cooking with olive oil. Also it's a chance to get creative in the cooking , especially with trying to recreate holiday roasts and baked goods. Families will have to embrace the goodness of tofurkey and eggless cookies and cakes. It;s also a chance to have a healthier family and basically no exposure to childhood obesity and diabetes.. Veganism can be a tough sell but it has good benefits as well as some famous fans . Former president Bill Clinton and Ellen DeGeneres are both vegans and promote their diets as often as they can.
Veganism is a healthier way of eating. It may be tough at first to eliminate meat and dairy along with fish and eggs - and even honey, However the benefits outweigh the minuses. It means a better lifestyle and surprisingly enough tastier dishes. It's worth a try,
Monday, April 16, 2012
Poppyseeds Pop
Poppy seeds are one of those ingredients that are always overlooked. They are not only decorative , they also add flavor to anything. They're a fun way of sprucing up ordinary foods from bagels to salads. Sprinkle just a few or add a handful to create an entirely new dish.
Poppy seeds come from the same poppy that creates opium.It is an oilseed, mostly used in baking however it can be washed to make what's known as poppy tea.Don't worry about being drugged if you eat a poppy seed bagel or have it sprinkled in salad. The opiate level is very low. There are only trace amount s in each seed.Black poppy seeds are most prevalent in the US however in Europe they can be both black and white. Premium ones from Holland are slate blue in color.The seeds may appear round to the eye however look a little more closely and discover that they are really kidney shaped.
German and Polish bakers use poppy seeds the most, namely in baking, Buns and cakes often are laced with them for color and crunch. Central Europeans love a strudel made with a poppy seed paste.They can also be crushed and mixed with honey to make a candy bar that is popular in the Balkans and in Greece. Poppy seeds are also ground in a fine paste and mixed with rum, vanilla,orange zest, raisins, almonds walnuts or heavy cream to create a thick filling for rolls.Jewish cuisine calls for poppy seeds during the festival of Purim. Indian cuisine goes the other way using the white variety in savory dishes such as korma. Here in the US , the seeds are best known for gracing bagels and adding extra zip to salads whether on their own or in dressings.
Poppy seeds really do make foods pop. They are a great addition to any dish. Try them in savory or making a traditional strudel or cake! They bring crunch and fun, along with a distinct flavor.
Poppy seeds come from the same poppy that creates opium.It is an oilseed, mostly used in baking however it can be washed to make what's known as poppy tea.Don't worry about being drugged if you eat a poppy seed bagel or have it sprinkled in salad. The opiate level is very low. There are only trace amount s in each seed.Black poppy seeds are most prevalent in the US however in Europe they can be both black and white. Premium ones from Holland are slate blue in color.The seeds may appear round to the eye however look a little more closely and discover that they are really kidney shaped.
German and Polish bakers use poppy seeds the most, namely in baking, Buns and cakes often are laced with them for color and crunch. Central Europeans love a strudel made with a poppy seed paste.They can also be crushed and mixed with honey to make a candy bar that is popular in the Balkans and in Greece. Poppy seeds are also ground in a fine paste and mixed with rum, vanilla,orange zest, raisins, almonds walnuts or heavy cream to create a thick filling for rolls.Jewish cuisine calls for poppy seeds during the festival of Purim. Indian cuisine goes the other way using the white variety in savory dishes such as korma. Here in the US , the seeds are best known for gracing bagels and adding extra zip to salads whether on their own or in dressings.
Poppy seeds really do make foods pop. They are a great addition to any dish. Try them in savory or making a traditional strudel or cake! They bring crunch and fun, along with a distinct flavor.
Saturday, April 14, 2012
Open Sesame
Hard to believe one tiny little seed can be so versatile. That's the case with the same seed.It can be used as decoration or mashed in a dip.It 's an ingredient every home chef should have on the ready. Sesame seeds are a kitchen must have.
Sesame seeds come from the sesame plant which has been cultivated for the last 5,000 years.Its' origins started in India however it was then replanted to Africa , primarily the North Saharan region. It has the highest oil content of any oil seed, You can store sesame seeds for a long time thanks to a sturdy and durable shelf life. It is also rich in antioxidants and Omega 6 fatty acids.Sesame seeds are also abundant in carbs as well as amino acids and essential fatty acids Unfortunately it could trigger bad allergic reactions such as rashes and wheezing. Sesame seeds are about 2 to 3 millimeters in length and are always oval shaped. Their colorings vary from a creamy white , to sand to beige to a honeyed brownand black.
Sesame seeds are used the world over. Greeks Arabs and Turks use it to make the creamy dip tahini as well as oil.Ancient Greeks made a delicious candy called halvah of it and the sweet is still sold in stores today. They also make a crunchy and addictive bar with the seeds and honey. Italians use it to cat breads and breadsticks while.the Chinese like their sesame seeds in fried balls. Indian cuisine calls for black version in both sweet and savory balls. North Africans strictly use it with any kind of fish and lobster. What we Americans use it for is simply a topping mostly for hamburger buns and benne ,a South Carolina crunchy cookie that had its' beginnings in West Africa, probably Benin.The Japanese like it to give sushi and salad flavor and crunch.
Sesame is a versatile seed that can be used in a variety of different ways. Try it in a salad the way the Japanese do or in a crunch cookie such as benne. It is a delicious way to experience this intriguing seed
Sesame is agreat
Sesame seeds come from the sesame plant which has been cultivated for the last 5,000 years.Its' origins started in India however it was then replanted to Africa , primarily the North Saharan region. It has the highest oil content of any oil seed, You can store sesame seeds for a long time thanks to a sturdy and durable shelf life. It is also rich in antioxidants and Omega 6 fatty acids.Sesame seeds are also abundant in carbs as well as amino acids and essential fatty acids Unfortunately it could trigger bad allergic reactions such as rashes and wheezing. Sesame seeds are about 2 to 3 millimeters in length and are always oval shaped. Their colorings vary from a creamy white , to sand to beige to a honeyed brownand black.
Sesame seeds are used the world over. Greeks Arabs and Turks use it to make the creamy dip tahini as well as oil.Ancient Greeks made a delicious candy called halvah of it and the sweet is still sold in stores today. They also make a crunchy and addictive bar with the seeds and honey. Italians use it to cat breads and breadsticks while.the Chinese like their sesame seeds in fried balls. Indian cuisine calls for black version in both sweet and savory balls. North Africans strictly use it with any kind of fish and lobster. What we Americans use it for is simply a topping mostly for hamburger buns and benne ,a South Carolina crunchy cookie that had its' beginnings in West Africa, probably Benin.The Japanese like it to give sushi and salad flavor and crunch.
Sesame is a versatile seed that can be used in a variety of different ways. Try it in a salad the way the Japanese do or in a crunch cookie such as benne. It is a delicious way to experience this intriguing seed
Sesame is agreat
Friday, April 13, 2012
Food Doctors
I've always felt that our health care professionals should care about the way we eat. After all it's food that not only fuels us but can heal or hurt us. Now doctors are realizing that and are taking an interest in everything form shopping to food prep and cooking. This can open their minds to what their patients should be eating and what they should avoid.
This trend was picked up in the New York Times in yet another interesting article in their Dining section.The piece, written by Patricia Leigh Brown, tells of even novices learning how to wield a knife outside the operating room. Doctors learn how to expertly slice as well as create flavorful and healthy dishes. Dr. David M. Eisenberg is the driving force behind this push, creating conferences and classes for his fellow doctors.Some are former practitioners themselves such Dr John Principe of Parlin Heights,a Chicago suburb. He now has a culinary boot camp where he teaches patients how to whip up such healthy dishes as cauliflower crust pizza. (Medical insurance does cover the cost under a group medical appointment model)
Learning more about the intricacies of diet and nutrition can benefit doctors,They can recommend tastier yet healthier dishes for their patients. They can recommend subbing in spices as opposed to dictating a salt free diet. Doctors now can suggest meal plans that are not only beneficial but tasty. Instead of prescribing bland and over cooked veggies they now can give them recipes for an antioxidant rich ratatouille or whole wheat pasta with homemade sauce. Everyone is happy then, from a doctor who knows his patients will eat right to the patients themselves; happy they can still eat fun and delicious foods.
Doctors can learn a lot from chefs. With this knowledge they can pass it to their patients. Sometimes food, good and healthy is really the best medicine, It's about time they realize it.
This trend was picked up in the New York Times in yet another interesting article in their Dining section.The piece, written by Patricia Leigh Brown, tells of even novices learning how to wield a knife outside the operating room. Doctors learn how to expertly slice as well as create flavorful and healthy dishes. Dr. David M. Eisenberg is the driving force behind this push, creating conferences and classes for his fellow doctors.Some are former practitioners themselves such Dr John Principe of Parlin Heights,a Chicago suburb. He now has a culinary boot camp where he teaches patients how to whip up such healthy dishes as cauliflower crust pizza. (Medical insurance does cover the cost under a group medical appointment model)
Learning more about the intricacies of diet and nutrition can benefit doctors,They can recommend tastier yet healthier dishes for their patients. They can recommend subbing in spices as opposed to dictating a salt free diet. Doctors now can suggest meal plans that are not only beneficial but tasty. Instead of prescribing bland and over cooked veggies they now can give them recipes for an antioxidant rich ratatouille or whole wheat pasta with homemade sauce. Everyone is happy then, from a doctor who knows his patients will eat right to the patients themselves; happy they can still eat fun and delicious foods.
Doctors can learn a lot from chefs. With this knowledge they can pass it to their patients. Sometimes food, good and healthy is really the best medicine, It's about time they realize it.
Thursday, April 12, 2012
There's A Rock In My Drink!
People are going to be demanding cooled off libations now that warm weather is around the corner.The problem is that ice is not the best thing to put into any drink.It melts.It dilutes the drink ruining the taste and strength. What to do? Sink a few rocks into that glass.
Rocks are surprisingly the latest trend to keep drinks, especially one like whiskey well chilled. This was the subject of an article in yesterday's New York Times Dining section. The article , written by Catherine Saint Louis, tells of how using soapstone cubes and circles can ice a drink better than any ice cube could. After all soapstone doesn't melt which means that the whiskey's integrity isn't ruined.This actually would be great for any beverage , alcoholic or non , especially ice tea or lemonade.They also don't have any flavor that can ruin the taste.
Whisky cubes as they're called has been a blessing surprisingly for kitchen remodelers. Soapstone is a popular medium for kitchen and even bathroom countertops. Unfortunately the economy is not what it was and people are forgoing redoing their kitchens. Luckily the stone can be carved down into cubesnad discs and sold for drinks. Many remodelers are cashing in on this and making more money doing such, Jesse Billin, once a successful one is making more money with his Hammerstones Whisky Discs. Another soapstone cube manufacturer,Justin English of Sparq Homes has even discovered a second use for these clever substitutes. They can be heated to heat up lukewarm coffee or luke warm tea. These novelties are catching on and are being gobbled up for groomsmens; or corporate gifts as well as for that hard to buy for dad, stepdad or boyfriend
Putting rocks in a drink. It sounds preposterous but it works, Adding a few soapstone discs or cubes actually is a good idea. They maintain the drink's integrity while keeping it icy cold.
Rocks are surprisingly the latest trend to keep drinks, especially one like whiskey well chilled. This was the subject of an article in yesterday's New York Times Dining section. The article , written by Catherine Saint Louis, tells of how using soapstone cubes and circles can ice a drink better than any ice cube could. After all soapstone doesn't melt which means that the whiskey's integrity isn't ruined.This actually would be great for any beverage , alcoholic or non , especially ice tea or lemonade.They also don't have any flavor that can ruin the taste.
Whisky cubes as they're called has been a blessing surprisingly for kitchen remodelers. Soapstone is a popular medium for kitchen and even bathroom countertops. Unfortunately the economy is not what it was and people are forgoing redoing their kitchens. Luckily the stone can be carved down into cubesnad discs and sold for drinks. Many remodelers are cashing in on this and making more money doing such, Jesse Billin, once a successful one is making more money with his Hammerstones Whisky Discs. Another soapstone cube manufacturer,Justin English of Sparq Homes has even discovered a second use for these clever substitutes. They can be heated to heat up lukewarm coffee or luke warm tea. These novelties are catching on and are being gobbled up for groomsmens; or corporate gifts as well as for that hard to buy for dad, stepdad or boyfriend
Putting rocks in a drink. It sounds preposterous but it works, Adding a few soapstone discs or cubes actually is a good idea. They maintain the drink's integrity while keeping it icy cold.
Wednesday, April 11, 2012
Soup And A Salad
Spring time brings about light meals and what better than a soup and a salad? The two columns in today's New York Times Dining section do that just that. They offer a spin on the Italian classic straticiella along with a juicy , citrus infused salad. Both are perfect on their own or even paired together for an interesting lunch or even brunch.
The first recipe comes thanks to David Tanis ' City Kitchen . He creates a spin on the Roman egg drop soup straticiella. It;s usually made with spinach but Mr. Tanis decides to switch from the green to Parmesan cheese. He also adds parsley and nutmeg for more richness and flavor. He takes it from Mona Talbott who wrote Zuppe, a compilation of Italian soup recipes. She also ran The American Academy in Rome. She highlights some other good recipes such as potato and wild chard and a summer zucchini potage. However thanks to this being the season of eggs, straticella is an excellent way to use them. it's ;s also the perfect light Spring soup .
What would go well a light Spring soup? A light , fresh salad . That's where Melissa Clark's A Good Appetite . comes in. She takes grapefruit,a fruit not usually associated with salads and makes it part of a date laced radicchio blend, She also adds in pistachio nuts for crunch and color. It creates a melange of sweet and tart, along with salty and earthy, The dressing is the remaining grapefruit juice mixed with olive oil and sea salt.This would be perfect with the straticiella however it also stands great on its' own.The grapefruit date salad would also look right in place at a Sunday brunch with delicate mini muffins as well.
Soup and a salad is the perfect Spring lunch or brunch. Try either of these recipes. They both reflect the season with their refreshing tastes of egg and grapefruit. Both are a welcoming in to a season of airy cooking and meals..
The first recipe comes thanks to David Tanis ' City Kitchen . He creates a spin on the Roman egg drop soup straticiella. It;s usually made with spinach but Mr. Tanis decides to switch from the green to Parmesan cheese. He also adds parsley and nutmeg for more richness and flavor. He takes it from Mona Talbott who wrote Zuppe, a compilation of Italian soup recipes. She also ran The American Academy in Rome. She highlights some other good recipes such as potato and wild chard and a summer zucchini potage. However thanks to this being the season of eggs, straticella is an excellent way to use them. it's ;s also the perfect light Spring soup .
What would go well a light Spring soup? A light , fresh salad . That's where Melissa Clark's A Good Appetite . comes in. She takes grapefruit,a fruit not usually associated with salads and makes it part of a date laced radicchio blend, She also adds in pistachio nuts for crunch and color. It creates a melange of sweet and tart, along with salty and earthy, The dressing is the remaining grapefruit juice mixed with olive oil and sea salt.This would be perfect with the straticiella however it also stands great on its' own.The grapefruit date salad would also look right in place at a Sunday brunch with delicate mini muffins as well.
Soup and a salad is the perfect Spring lunch or brunch. Try either of these recipes. They both reflect the season with their refreshing tastes of egg and grapefruit. Both are a welcoming in to a season of airy cooking and meals..
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