The summer calls for good food , perfect for indoor or al fresco dining. Today's New York Dining section celebrates that in both its' City Kitchen and A Good Appetite sections. The result is a sunny paella followed by the unusual yet refreshing rhubarb and caramel ice cream. These are the perfect dishes for a simple Sunday night meal or a cozy Saturday get together.
David Tanis, author of the weekly column City Kitchen, give readers the chance to make a yummy shrimp paella.It's actually considered a picnic food in Spain where it's made over an open fire.It is meant to be unstirred and uncovered, basically the perfect no fuss no muss summer dish. The most important and perhaps the most labor intensive step is the first, making the sofrito. This is a mix of chopped pepper and chorizo, Spanish sausage sauteed in olive oil. Then the rice and other ingredients are added. Mr. Tanis explains it's a simple 10 10 10 cooking process. 10 minutes over a high flame, then 10 minutes over a medium then 10 minutes resting covered with a clean towel. His paella is a briny mix of shrimp and fava mixed in with garlic saffron and a spicy version of paprika known as pimenton.
To counter balance this is Melissa Clark's rhubarb caramel ice cream .This sweet concoction would be the perfect end to the paella dinner. Her recipe appears in A Good Appetite and it is a rich frozen custard made with whole milk and four egg yolks. She adds rhubarb , stewing it to a melting softness in sugar. By doing this Ms. Clark renders the fruit to a chewiness that won't freeze into tooth breaking chunks later on. A rich home made caramel is also added made only with sugar. If the entire ice cream sounds way too sweet, sour cream is added to give it the right amount of tartness to set off the sweet. It is made in a regular ice cream maker with the rhubarb and caramel being added lastly.
A perfect summer meal includes a tasty out door dish followed by something cool and exotic. These two dishes , the paella and rhubarb caramel ice cream fit the bill nicely. They are what a warm weather party or dinner need.
Wednesday, May 30, 2012
Tuesday, May 29, 2012
Floating Into Summer
This is the time of year when both thirsts and temps run high. What can satisfy someone on a hot summer's evening? What's the perfect mix of cool and flavor? An ice cream soda, that's what.
An ice cream soda is just a fun treat - and it's wonderful escape during a hot day or night. It's been around since the 1890's when Dr Robert green made the first one in Philadelphia PA.It was originally made with cream until he ran out and then ice cream was subbed in. The classic float involves one or two scoops of vanilla or chocolate , seltzer and some chocolate syrup. Most old fashioned ice cream parlors then gild the lily with a spritz of whipped cream and a cherry on top (or sprinkles) . You can make this or add a twist with flavored seltzer such as black cherry or wild berry. Ice cream can be any kind , from the traditional three of chocolate, vanilla or strawberry or the newer flavors such as cookies and cream or Rocky Road.Soda can be the usual seltzer or any cola. Root beer is the best choice , especially with vanilla ice cream.
Of course there are some that will moan about the calories and the sugar. Any ice cream soda should have some fizz . Keep the seltzer but sub in either slow churned ice cream (such as Edy's or Turkey Hill). You'll still have the creaminess that's associated with the treatbut not as much sugar or fat than if you made it with Coke or Pepsi and regular ice cream,.Another idea is try a sorbet or sherbet. This makes for a low calories , fizzy cool drink. It's also a refreshing way to enjoy sorbet, especially the fruit flavored kinds. You can also add some sliced fruit to these such as peaches or strawberries or toss in a few blueberries blackberries.
An ice cream soda is a great way to beat the heat. It's sweet and fun along with being cool. Make one today to get a blast of something cold and refreshing!
An ice cream soda is just a fun treat - and it's wonderful escape during a hot day or night. It's been around since the 1890's when Dr Robert green made the first one in Philadelphia PA.It was originally made with cream until he ran out and then ice cream was subbed in. The classic float involves one or two scoops of vanilla or chocolate , seltzer and some chocolate syrup. Most old fashioned ice cream parlors then gild the lily with a spritz of whipped cream and a cherry on top (or sprinkles) . You can make this or add a twist with flavored seltzer such as black cherry or wild berry. Ice cream can be any kind , from the traditional three of chocolate, vanilla or strawberry or the newer flavors such as cookies and cream or Rocky Road.Soda can be the usual seltzer or any cola. Root beer is the best choice , especially with vanilla ice cream.
Of course there are some that will moan about the calories and the sugar. Any ice cream soda should have some fizz . Keep the seltzer but sub in either slow churned ice cream (such as Edy's or Turkey Hill). You'll still have the creaminess that's associated with the treatbut not as much sugar or fat than if you made it with Coke or Pepsi and regular ice cream,.Another idea is try a sorbet or sherbet. This makes for a low calories , fizzy cool drink. It's also a refreshing way to enjoy sorbet, especially the fruit flavored kinds. You can also add some sliced fruit to these such as peaches or strawberries or toss in a few blueberries blackberries.
An ice cream soda is a great way to beat the heat. It's sweet and fun along with being cool. Make one today to get a blast of something cold and refreshing!
Monday, May 28, 2012
Memorial Day Tributes
Today is Memorial Day - remember our troops and soldiers from wars past. They sacrificed their lives so that all of us can have this beautiful Spring day to lounge by the pool or beach, enjoy our barbecues and picnics.
Rememeber them when they come home. Celebrate them with healthy homecomings, full of the good foods America is known for. Offer to buy them a beer at your local bar. Buy their kids ice cream or ices. They are the ones that make this country safe - and great.
Most of all - honor them as they have honored the USA with their time and service!
Rememeber them when they come home. Celebrate them with healthy homecomings, full of the good foods America is known for. Offer to buy them a beer at your local bar. Buy their kids ice cream or ices. They are the ones that make this country safe - and great.
Most of all - honor them as they have honored the USA with their time and service!
Saturday, May 26, 2012
Healthy Picnics Fun Picnics
A picnic is a time of just having fun and relaxing on the beach or in the park. Its a time when people usually indulge in healthy outdoor activites like volleyball,baseball or even Frisbee chasing. However most people usually don't think healthy when they have a picnic.They bring fun food but not good for you food.
Sandwiches are a big part of any outdoor dining. They're easy to make and easy to tote. Yet most picnickers load them up with nitrate laden cold cuts and mayo. Think light when you make a sandwich. Start with slices of whole wheat bread or even pita, followed by a low cal mayo. Add leftover cold chicken or turkey along with veggies.Nix the baloney and other cured meats. These aren't that great for you and besides will leave you feeling thirsty and bloated afterwards.Another option is getting an already roasted chicken that can be served cold. It's better than fried and everyone can still munch on a leg or wing if they want to .
Sides are another important must in any successful outdoor meal.People usually opt for the easy way out and bring potato chips. This can be done but opt for the more healthier ones that have been fried in olive oil or baked. Popcorn can be fun to bring along.It's also neat to toss out to the the birds too. Picnics should have a good salad. Opt for ones that are made with veggies and olive oil as opposed to ones like macaroni salads which has too much mayo and pasta in them. One good one is a refreshing fiesta corn. Use a can of niblets along with freshly chopped red and green peppers, onions and celery. Toss with a vinaigrette and sprinkle sea salt and freshly ground pepper over it. A celery salad made the same way is also very good along with being light in calories.
Picnics are meant to be healthy outings full of good food. Don't spoil that by adding unhealthy cold cuts and fatty sides. Serve good, nutritious fare that's perfect for a day out.
Sandwiches are a big part of any outdoor dining. They're easy to make and easy to tote. Yet most picnickers load them up with nitrate laden cold cuts and mayo. Think light when you make a sandwich. Start with slices of whole wheat bread or even pita, followed by a low cal mayo. Add leftover cold chicken or turkey along with veggies.Nix the baloney and other cured meats. These aren't that great for you and besides will leave you feeling thirsty and bloated afterwards.Another option is getting an already roasted chicken that can be served cold. It's better than fried and everyone can still munch on a leg or wing if they want to .
Sides are another important must in any successful outdoor meal.People usually opt for the easy way out and bring potato chips. This can be done but opt for the more healthier ones that have been fried in olive oil or baked. Popcorn can be fun to bring along.It's also neat to toss out to the the birds too. Picnics should have a good salad. Opt for ones that are made with veggies and olive oil as opposed to ones like macaroni salads which has too much mayo and pasta in them. One good one is a refreshing fiesta corn. Use a can of niblets along with freshly chopped red and green peppers, onions and celery. Toss with a vinaigrette and sprinkle sea salt and freshly ground pepper over it. A celery salad made the same way is also very good along with being light in calories.
Picnics are meant to be healthy outings full of good food. Don't spoil that by adding unhealthy cold cuts and fatty sides. Serve good, nutritious fare that's perfect for a day out.
Friday, May 25, 2012
Food As Art
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 .
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 .
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
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