Foodies and art rarely go together unless the art museum has a really good cafeteria such as Manhattan;s Metropolitan Art or MOMA. However food has been the subject of many a composition from cave paintings to 21st Century performance artists. Every artist has incorporated one type of food or another n their works.
If you're lucky enough to travel this summer, stop in to see a few museums. Take a good look at the some of the ones featuring feasting. Some of the ancient Romans and Greeks were much taken by the parties and celebrations around them. You can see how these influenced banquets throughout the ages. (you'll also get hungry for olives, bread and wine,make sure there's a good salumeria or deli near the museum so you can also feast afterwards).The Renaissance brought us the start of the most beautiful still lifes . They reflected the food trades of the time, such as baking, and cheese making along with butchery and wine making.
The Impressionism's work will also inspire traveling foodies to have their own picnics. Georges Seurat along with Edouard Manet depicted family as well as racy outings in 19th Century France. They also depicted food not as nourishment but as sensual treats.Fruit never looked riper, bursting with juice. The loaves of crusty bread never looked crisper or yeastier.Modern artists sometimes try to make a statement with their food. Many cities have smaller, more outre galleries where artists work in bacon(!) butter and everything in between. Performance artists will also chuck everything from chocolate sauce to spaghetti on live models. These take a bit of getting used to and if you;re not comfortable go the more traditional route.. Stick to the museums or even the smaller libraries or historical societies.New York's is featuring two centuries of beer manufacturing.This features some interesting posters and advertisements regarding brewing.
Art and food are both important in our lives. There is no nourishment for the body and sou with either. This summer discover that on your travels. The connection will both enlighten and feed you .
Friday, May 25, 2012
Thursday, May 24, 2012
A Hot Drink For A Hot Time
The Memorial Day weekend brings the start of the summer party season.Drinks abound during this time .However they're usually watered down with club soda or just chilled white wine.It's time to think outside the usual bottle.It's time to add some punch - literally.
This was the topic of yesterday's Pour column in the Dining section of Wednesday's New York Times. Eric Asimov wrote about changing up the usual summer drinks. He mentions some unusual choices yet they do fit in perfectly with those barbecued steaks and salads. A summer punch is always a fun extra to any party.It's rarely served during the colder months ,being the star of many a holiday party.Yet it's refreshing and unique when served during a hot weather gathering.Mr. Asimov uses the punch from the restaurant Prime Meats.It's called Too Hot To Hoot.It mixes the richness of a good bourbon with elderberry tea along with Angostura bitters and fresh strawberries and limes.It's a tasty fun drink that would go well with any grilled meat.
Of course other drinks are also spotlighted and also work well for those who don't want a cup of punch.Mr.Asimov recommends a glass of chilled Chianti .This popular classic is usually associated with pasta however it's the perfect foil for a juicy grilled steak. There are other red wines that go well with burgers and ribs such as barbera , dolcetto and Valpolicetto.Roses and white wines,Summer standards are also good but try the lesser Pinot grigio such as Elena Walch, Alois Lageder of the Northeastern Italian vineyards.Another choice is a rose champagne such as Cerdon Bugey from theRenardat Fache. it's perfect go along with chicken stays or grilled salmon.
The holiday season is upon us and with it a time to celebrate.Enjoy the warm summer nights with punch or champagne.?Look at the warm weather moon with a glass of Pinot Grigio or Chianti! it's the season to enjoy good drinks and good grilled
Led or barbecued food!
Wednesday, May 23, 2012
Make Your Own Mayo - Artresanal Style
Mayonnaise is one of the mainstays of summer food preparation, Unfortunately the store bought kind does nothing for sandwiches, salads and even crudites. The answer is making your own - which surprisingly easy. What's even better is that it will make any dish taste better - and even elevate the simplest dish to gourmet quality.
Homemade mayo was the subject of an article in today's New York Times Dining section. The piece written by Melissa Clark for her The Weekly Good Appetite column, shows how to make a good mayo almost akin to the ones sold at Empire Mayonnaise , Brooklyn's first and the country's only artesanal mayo store. Mayo is easy to make.,It's basically a whisked blend of egg yolk, lemon juice,kosher salt and Dijon mustard. The most important ingredient is oil and it can be olive oil for a richer , creamier blend or safflower and canola oils for a smoother, lighter mayo. Since the mix is an emulsion it can be tricky to stir with the oil and yolk often separating.Slowly whisk in a few drops of water to prevent this from happening.
Homemade mayo can be varied in taste. Some home chefs add hot pepper flakes which adds zing to sandwiches and potato salads. Ms. Clark tosses in minced anchovies which imparts a deep briny. flavor. For another variation add lime instead of lemon and maybe some fresh ground pepper.She also makes one with bacon bits added which would go well with a hearty potato salad.For this last omit the mustard and throw in some chile for some fire. She also recommends switching oils such as walnut for the safflower or canola. This would well with veggies but also giving a roast beef or London broil sandwich extra oomph! You can also make a garlic aioli perfect for any Mediterranean or Provence themed barbecue.
Homemade mayo is the best thing to happen to summer cooking since the barbecue grill. Take the step and make it. It'll make even the most blandest salad or sandwich something special
Homemade mayo was the subject of an article in today's New York Times Dining section. The piece written by Melissa Clark for her The Weekly Good Appetite column, shows how to make a good mayo almost akin to the ones sold at Empire Mayonnaise , Brooklyn's first and the country's only artesanal mayo store. Mayo is easy to make.,It's basically a whisked blend of egg yolk, lemon juice,kosher salt and Dijon mustard. The most important ingredient is oil and it can be olive oil for a richer , creamier blend or safflower and canola oils for a smoother, lighter mayo. Since the mix is an emulsion it can be tricky to stir with the oil and yolk often separating.Slowly whisk in a few drops of water to prevent this from happening.
Homemade mayo can be varied in taste. Some home chefs add hot pepper flakes which adds zing to sandwiches and potato salads. Ms. Clark tosses in minced anchovies which imparts a deep briny. flavor. For another variation add lime instead of lemon and maybe some fresh ground pepper.She also makes one with bacon bits added which would go well with a hearty potato salad.For this last omit the mustard and throw in some chile for some fire. She also recommends switching oils such as walnut for the safflower or canola. This would well with veggies but also giving a roast beef or London broil sandwich extra oomph! You can also make a garlic aioli perfect for any Mediterranean or Provence themed barbecue.
Homemade mayo is the best thing to happen to summer cooking since the barbecue grill. Take the step and make it. It'll make even the most blandest salad or sandwich something special
Tuesday, May 22, 2012
A Little Cheating
Every now and then even the most health conscious foodie falls off the healthy grub wagon. Let's face it , unlike other addictions bad food is all around us.It exists in stores at parties , even within in our grasps. It's hard to keep a healthy diet - however sometimes a little cheating can actually help.
Salt and sugar are the worst temptations. They're everywhere. However once in a while some fries or milk chocolate can satisfy. If you're planning on a salty treat, then just have a handful or share with someone.There are all natural chips such as The Good Earth olive oil fried potato chips or Food Should Taste Good chips and crackers. These are all natural as are the Back To Nature brand cheese crackers which also have unbleached flour and no preservatives. Barbecues are big this time of year and there's all sorts of stuff being offered. Stick with a few nibbles to satisfy yourself and then make a beeline for the vegetable platter. Fill up on the healthier option of tomatoes, broccoli florets and cauliflower bits.
Sweets are always a factor in cheating. Let's face it , it's hard to resist cookies or cupcakes.It's the time of year too for ice cream in any form. The best bet is have a mini cupcake than a larger one and nibble a few cookies to satisfy that sweet tooth. You can also try the Back To Nature brand which has a wide variety of the kinds of cookies people love. As for ice cream, a kid size cone or cup will do nicely. You still get the taste but not all the calories or fat that would go with the adult sized one.Another alternative is trying an Italian or plain ice ,sherbet or sorbet which has no dairy in it. These are water based so you don't have that fat. You can also freeze fruit like grapes or peach slices and have them as a different frozen treat.
Cheating on a healthy diet is OK every now and then. Satisfy that salt or sugar craving and then go back to what's good for you. Temptation is fine. Just sate it and then go back to eating better.
Salt and sugar are the worst temptations. They're everywhere. However once in a while some fries or milk chocolate can satisfy. If you're planning on a salty treat, then just have a handful or share with someone.There are all natural chips such as The Good Earth olive oil fried potato chips or Food Should Taste Good chips and crackers. These are all natural as are the Back To Nature brand cheese crackers which also have unbleached flour and no preservatives. Barbecues are big this time of year and there's all sorts of stuff being offered. Stick with a few nibbles to satisfy yourself and then make a beeline for the vegetable platter. Fill up on the healthier option of tomatoes, broccoli florets and cauliflower bits.
Sweets are always a factor in cheating. Let's face it , it's hard to resist cookies or cupcakes.It's the time of year too for ice cream in any form. The best bet is have a mini cupcake than a larger one and nibble a few cookies to satisfy that sweet tooth. You can also try the Back To Nature brand which has a wide variety of the kinds of cookies people love. As for ice cream, a kid size cone or cup will do nicely. You still get the taste but not all the calories or fat that would go with the adult sized one.Another alternative is trying an Italian or plain ice ,sherbet or sorbet which has no dairy in it. These are water based so you don't have that fat. You can also freeze fruit like grapes or peach slices and have them as a different frozen treat.
Cheating on a healthy diet is OK every now and then. Satisfy that salt or sugar craving and then go back to what's good for you. Temptation is fine. Just sate it and then go back to eating better.
Monday, May 21, 2012
The Flaky Tart A Sweet Shore Treat
Usually the Jersey shore is known for its' homemade candy treats. However some good bakeries are popping up, offering sweet treats that's the case with The Flaky Tart Bakery in the Atlantic Highlands.It's not just fudge and chocolate anymore but fudge cakes and chocolate cookies..
The Flaky Tart is located in the Atlantic Highlands one of the first towns on the Atlantic(actually the town is behind the Sandy Hook peninsula where the Raritan Bay meets the Nevasink River). It's one of those places that offers both savory and sweet treats. The chef,Marie Jackson was actually an accountant first but later studied at the James Beard school. She has everything from ham and Gruyere croissants to coconut meringues topped with chocolate ganache.There are also breakfast frittatas and roasted coffee sent in from nearby Leonardo. The Flaky Tart also offers scones and muffins, each tender and moist, Their croissants and pain chocolat are even better than what Parisian bakeries offer and have huge fan followings.
I became familiar with The Flaky Tart's goods at a recent charity event I attended at the Jersey shore. After stuffing myself with the most amazing hors d'ouevres and seafood.I wondered if I even had room for dessert. Upon seeing their cupcakes I rethought my decision.The Flaky Tart's red velvet cupcake was one of the best.It was so incredibly tender with the right amount of buttery icing. There were also chocolate and vanilla cupcakes too . However the plate sized chocolate chip cookies which were also favors were the best. Again they were buttery , crunchy and chewy with decadent dark chocolate chips laced through them. I plan on visiting the bakery to try their other sweets as well.
The Jersey shore isn't only known for it's homemade chococlates and fudge.There are some good bakeries ,like the Flaky Tart that offer sweet treats. They're the perfect spot for a sweet after a day at the beach.,
The Flaky Tart is located in the Atlantic Highlands one of the first towns on the Atlantic(actually the town is behind the Sandy Hook peninsula where the Raritan Bay meets the Nevasink River). It's one of those places that offers both savory and sweet treats. The chef,Marie Jackson was actually an accountant first but later studied at the James Beard school. She has everything from ham and Gruyere croissants to coconut meringues topped with chocolate ganache.There are also breakfast frittatas and roasted coffee sent in from nearby Leonardo. The Flaky Tart also offers scones and muffins, each tender and moist, Their croissants and pain chocolat are even better than what Parisian bakeries offer and have huge fan followings.
I became familiar with The Flaky Tart's goods at a recent charity event I attended at the Jersey shore. After stuffing myself with the most amazing hors d'ouevres and seafood.I wondered if I even had room for dessert. Upon seeing their cupcakes I rethought my decision.The Flaky Tart's red velvet cupcake was one of the best.It was so incredibly tender with the right amount of buttery icing. There were also chocolate and vanilla cupcakes too . However the plate sized chocolate chip cookies which were also favors were the best. Again they were buttery , crunchy and chewy with decadent dark chocolate chips laced through them. I plan on visiting the bakery to try their other sweets as well.
The Jersey shore isn't only known for it's homemade chococlates and fudge.There are some good bakeries ,like the Flaky Tart that offer sweet treats. They're the perfect spot for a sweet after a day at the beach.,
Saturday, May 19, 2012
Rare Birds
For those who think turkey is the most exotic bird on their menu, it;s time to discover game birds. These are wonderful and also very flavorful alternatives to the usual poultry choices. They can be roasted or baked . They can even be made into burgers and wings.
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If you‘re having qualms about cooking wild birds., then start with the tame duck or even Cornish game hen. Duck is easy to make, and delicious roasted. It can just be served with a sprinkling of sea salt and pepper or glazed a l’orange style. You can also try your hand at Peking duck or even grilled, duck. The meat is a little fattier than regular chicken and turkey and might come off as oily or greasy. Another choice is Cornish game hen which are basically a miniature chicken. They can be infused with lemon and rosemary or be glazed with a fruit based glaze for a lovely lacquered look. These too can be roasted and served with a wild rice or some new potatoes.
For the more adventurous there are pheasant, partridge and grouse. The first can be bought at specialty stores in the US where the second is more popular in the UK, primarily England and Scotland.Pheasant and partridge have a taste similar to both chicken and turkey, with partridge being the gamier of the two. Grouse tastes like them but it can be dry and stringy.Most chefs recommend basting it in butter to give the mear a juicier, richer flavor. Any of these can be either roasted grilled or slow cooked. They can also be cut up and make into stews or even bits for grilling. Most chefs, both home and professional serve two or three of them roasted , with sidess uch as rice pilaf or possibly egg noodles in a creamy sauce. You can also have them with root veggies , similar to an English countryside dinner.
Try a different type of bird if you're tired of the usual chicken or turkey. A game bird suits the bill nicely and provides you with an interesting taste. They're far from being just being ordinary - they're a different breed worth trying.,
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If you‘re having qualms about cooking wild birds., then start with the tame duck or even Cornish game hen. Duck is easy to make, and delicious roasted. It can just be served with a sprinkling of sea salt and pepper or glazed a l’orange style. You can also try your hand at Peking duck or even grilled, duck. The meat is a little fattier than regular chicken and turkey and might come off as oily or greasy. Another choice is Cornish game hen which are basically a miniature chicken. They can be infused with lemon and rosemary or be glazed with a fruit based glaze for a lovely lacquered look. These too can be roasted and served with a wild rice or some new potatoes.
For the more adventurous there are pheasant, partridge and grouse. The first can be bought at specialty stores in the US where the second is more popular in the UK, primarily England and Scotland.Pheasant and partridge have a taste similar to both chicken and turkey, with partridge being the gamier of the two. Grouse tastes like them but it can be dry and stringy.Most chefs recommend basting it in butter to give the mear a juicier, richer flavor. Any of these can be either roasted grilled or slow cooked. They can also be cut up and make into stews or even bits for grilling. Most chefs, both home and professional serve two or three of them roasted , with sidess uch as rice pilaf or possibly egg noodles in a creamy sauce. You can also have them with root veggies , similar to an English countryside dinner.
Try a different type of bird if you're tired of the usual chicken or turkey. A game bird suits the bill nicely and provides you with an interesting taste. They're far from being just being ordinary - they're a different breed worth trying.,
Friday, May 18, 2012
Outdoor Pastas
Pastas are usually thought of as winter dishes. However they can also be served as outdoor summery ones and a complement to grilled meats and veggies. Any pasta can be turned into a tasty warm weather dish, perfect for hot days ahead.
Most people only associate elbow macaroni with summer dishes. This is true, yet it's not the only pasta that can be served beside the outdoor grill. Orzo can also make a great base for outdoor salads. Add some artichoke hearts along with broccoli and grape tomatoes for a tasty side to barbecued lamb or beef kabobs.You can also add sliced salami to it for a hearty brunch main dish. Another good salad base is tubettini which are the small tubes used mostly for soups. You can easily make them for a tasty salad involving olive oil , sundrued tomato and grilled chicken breasts Tortellini, another favorite used in soups can also be made into a salad, using tomatoes , pine nuts and mushrooms.
More traditional pastas can also be used as a base for meats and veggies. Try spaghetti or angel hair with freshly grilled zucchini slices along with tomatoes and mushrooms. Add a hot sauce made out of olive oil, butter and garlic on top.Angel hair pasta is the perfect foil for freshly grilled chicken or even fish . Add a sauce of alia olio and then top with sun dried tomatoes. You can also wilt spinach and /or broccoli rabe and again add it to any pasta from cavatelli to penne. Try this dish next to some superbly grilled steak or chops.
Pasta at an outdoor grill doesn't have to be soggy with mayo. It can be a tasty salad with veggies or a hot side , perfect with grilled chicken, fish or beef. Any kind from orzo to spaghetti, from tubettini to angel hair can be turned into a tasty and different outdoor dish.
Most people only associate elbow macaroni with summer dishes. This is true, yet it's not the only pasta that can be served beside the outdoor grill. Orzo can also make a great base for outdoor salads. Add some artichoke hearts along with broccoli and grape tomatoes for a tasty side to barbecued lamb or beef kabobs.You can also add sliced salami to it for a hearty brunch main dish. Another good salad base is tubettini which are the small tubes used mostly for soups. You can easily make them for a tasty salad involving olive oil , sundrued tomato and grilled chicken breasts Tortellini, another favorite used in soups can also be made into a salad, using tomatoes , pine nuts and mushrooms.
More traditional pastas can also be used as a base for meats and veggies. Try spaghetti or angel hair with freshly grilled zucchini slices along with tomatoes and mushrooms. Add a hot sauce made out of olive oil, butter and garlic on top.Angel hair pasta is the perfect foil for freshly grilled chicken or even fish . Add a sauce of alia olio and then top with sun dried tomatoes. You can also wilt spinach and /or broccoli rabe and again add it to any pasta from cavatelli to penne. Try this dish next to some superbly grilled steak or chops.
Pasta at an outdoor grill doesn't have to be soggy with mayo. It can be a tasty salad with veggies or a hot side , perfect with grilled chicken, fish or beef. Any kind from orzo to spaghetti, from tubettini to angel hair can be turned into a tasty and different outdoor dish.
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