Today would have been Julia Child's one hundredth birthday.She changed American cooking for the better ,offering Americans the chance to improve and widen their tastes and culinary skills.It's only fitting that today's New York Times Dining section honors her.
There are two great articles paying homage to one of the world's best chefs since Auguste Escoffier. One is by Times regular Julia Moskin who was named after Ms. Childs.Ms/ Moskin not only gives us her best recipes such as the buttery and fruity dessert clafoutis but also the robust and flavorful coulis de tomates a la provencale.but also her memories of her parents creating Ms Childs. recipes. This former OSS agent gave everyone around the US the chance to expand their culinary wings. (including my mom who made her spinach torte, stuffed with fresh spinach , bacon and mushrooms in a melt in your mouth buttery crust).Even today a whole new generation is enjoying her rich , recipes that say the heck with diet and health recipes, bring on the eggs , butter and alcohol.
The second article is a lovely memoire from the great French-American chef Jacques Pepin. Monsieur Pepin gives us how he met Ms Childs.It was the early Sixties thanks to Helen McCully who reviewed Ms, Childs cookbook for House Beautiful. "She had called the great chef "that really tall woman with the really terrible voice."Yet she and Chef Pepin had a long lasting beautiful relationship that even saw them on a PBS cooking show together. They even cooked together as friends, making delicious but surprisingly simple meals at Ms. Childs' house in Boston.They had an excellent rapport , especailly between two chefs.
Julia Child got Americans thinking about good cuisine again. Not since this country's Golden Age of the Late 1800's has food been so revered. She changed that - allowing us to appreciate good cooking and good food. Happy Centennial Birthday , Julia!
Wednesday, August 15, 2012
Tuesday, August 14, 2012
Summer Treat Anchovies
Not many fish translate into a summer dish,Usually it's just salmon and shrimp and possibly cod. Yet there is one kind that goes well with everything from grilled steak to a fresh salad.It's the anchovy, that silvery, shimmery fish with its' sweet briny flavor.It adds to both hot and cold dishes , making it an excellent choice year round.
Anchovies are a staple in Mediterranean cooking from the Riviera to the Italian Piedmonte. In Piedmont they;re mostly a main ingredient in winter dishes namely the delightful hot sauce bagna calda. however one Piedmontese winter dish can easily be translated into a summer one. It is filet mignon with anchovies. For the winter it's the meat cooked in a skillet with butter and then the anchovies are added to the drippings. This is them poured over the beef as a sauce The summer version can be filet mignon grilled over wood and then with eith, theer a warm or cold sauce , the anchovies are then poured over it. The taste is still the same, a union of sweet tender meat and flavorful fish that is palate blowing.
Of course anchovies also shine in a nice salad. You can create the Provencale classic, salad Nicoise with them and tuna. It's a hearty and healthy mix where you can improvise by adding all sorts of veggies along with hard boiled eggs. Peppers and anchovies are another great mix, and a favorite in Torinese cafes. Char green peppers and serve cold, mixed with anchovies ,olive oil and garlic. Anchovies can also be added to just a regular salad to give it more oomph too. The only caveat is don;t mix it with a "heavy" dressings such as Russian , French or Thousand Island.Only have it with a vinaigrette made from olive oil and red wine vinegar.
Anchovies can easily be used either winter or summer. They're great in warm weather dishes from the grill to the salad bowl. Try them for a tasty surprise!
Monday, August 13, 2012
Step Away From The Grill
By now everyone has had at least one cookout or has been invited to one. As much as we all love barbecued meats and even veggies, we are putting ourselves at risk by eating them. Surprisingly many don't know the dangers of that charred hot dog or well done hamburger. There are alternatives however that can be subbed in.
Grilling requires two ingredients - flame and meat. The flame or what causes charcoal briquettes to ignite and smolder come from lighter fluid which is a petro chemical. Petro chemicals can be carcinegenic on any level. Cosmetics, lotions , and even baby products are made with them. Lighter fluid is another scary byproduct that has serious consequences if used frequently..When it heats up and converts to smoke it engulfs the meat with cancerous particles. Of course the meat doesn't help . The juice drips down onto the briquette and reacts with what's known as PAH or polycyclicaromatic hydrocarbons. This can. lead to colon and rectal cancers later on.
What to do for all those grilled meat lovers? There are alternatives such as a chimney starter. This method doesn't rely on harmful petrochemicals but instead on newspaper lighted over coals. You can also just use newspaper as well. Also drizzling olive oil or vegetable oil on the papers before lighting makes for an adequate enough flame.You can also use wood chips too or even splintered firewood. Experiment with different woods such as hickory or maple along with apple to give your meats a truly delicious flavor without the fear of illness.
Grilling is the all American past time. Yet it can be dangerous and hazardous to your health. Try to cut down on outdoor cooking or switch to the healthier wood version. You'll be doing your body a favor.
Grilling requires two ingredients - flame and meat. The flame or what causes charcoal briquettes to ignite and smolder come from lighter fluid which is a petro chemical. Petro chemicals can be carcinegenic on any level. Cosmetics, lotions , and even baby products are made with them. Lighter fluid is another scary byproduct that has serious consequences if used frequently..When it heats up and converts to smoke it engulfs the meat with cancerous particles. Of course the meat doesn't help . The juice drips down onto the briquette and reacts with what's known as PAH or polycyclicaromatic hydrocarbons. This can. lead to colon and rectal cancers later on.
What to do for all those grilled meat lovers? There are alternatives such as a chimney starter. This method doesn't rely on harmful petrochemicals but instead on newspaper lighted over coals. You can also just use newspaper as well. Also drizzling olive oil or vegetable oil on the papers before lighting makes for an adequate enough flame.You can also use wood chips too or even splintered firewood. Experiment with different woods such as hickory or maple along with apple to give your meats a truly delicious flavor without the fear of illness.
Grilling is the all American past time. Yet it can be dangerous and hazardous to your health. Try to cut down on outdoor cooking or switch to the healthier wood version. You'll be doing your body a favor.
Saturday, August 11, 2012
Charley's Cheesesteaks
Mall food is just that - mall food. It's usually a slice of pizza or a burger which are not that filling. Enter Charley's Cheese steaks - a tasty and filling alternative to all that food cour drek. Having a satisfying hot sandwich is the perfect antidote to those post shopping hunger pangs.
Thanks to a misguided turn into Philadelphia Pennsylvania, the founder and creator , Charley (no last name supplied) tried the city's most famous food the cheese steak and fell instantly in love. he took it back to his native Columbus Ohio and started a sub shack on OSU's campus.It was a success and franchising soon followed.Now Charley's cheesecake is all over the world.offering all sorts of variations on the great sandwich, including chicken and breakfast versions with bacon and eggs..Charley's is also known for its' homemade lemonade and ice teas too .
I tried it for the first time last night and enjoyed the veggie lover's one.This is sans cheese steak but loaded with three kinds of cheese ranging from Swiss to provolone. Every sandwich, with meat or not has quick grilled onions.It was savory and filling with added peppers and mushrooms. Two people can share a sandwich , thanks to its' generous size.I would love to try the original which has steak , onions and provolone cheese..There is also one with bacon added along with bleu cheese. I had their cup of fries. These were tasty and super crunchy.
Head to Charley's Cheese steaks for a tasty alternative to mall food. There's nothing as satisfying as a sub chick full of steak , onion and cheese. It's a great pick me up after a day of heavy duty shopping.
Thanks to a misguided turn into Philadelphia Pennsylvania, the founder and creator , Charley (no last name supplied) tried the city's most famous food the cheese steak and fell instantly in love. he took it back to his native Columbus Ohio and started a sub shack on OSU's campus.It was a success and franchising soon followed.Now Charley's cheesecake is all over the world.offering all sorts of variations on the great sandwich, including chicken and breakfast versions with bacon and eggs..Charley's is also known for its' homemade lemonade and ice teas too .
I tried it for the first time last night and enjoyed the veggie lover's one.This is sans cheese steak but loaded with three kinds of cheese ranging from Swiss to provolone. Every sandwich, with meat or not has quick grilled onions.It was savory and filling with added peppers and mushrooms. Two people can share a sandwich , thanks to its' generous size.I would love to try the original which has steak , onions and provolone cheese..There is also one with bacon added along with bleu cheese. I had their cup of fries. These were tasty and super crunchy.
Head to Charley's Cheese steaks for a tasty alternative to mall food. There's nothing as satisfying as a sub chick full of steak , onion and cheese. It's a great pick me up after a day of heavy duty shopping.
Friday, August 10, 2012
A Sip Of Italy
This time of years calls for evenings sitting on the deck or in the yard cocktail in hand. What better than an Italian based drink . You can close your eyes and pretend you're on a yacht of the Sardinian coast or a cafe on Rome's Via Veneto.
You can create a taste of Italy with the liqueurs Aperol and Cynar. The New York Times Wednesday's Pour column, writer Jennifer Steinhauer has fun recreating cocktails that are perfect just for sipping by oneself or enjoying with friends.Aperol is a slightly bitter creation but goes down easy aperitif.It was first made in Padua, Italy in 1919 and is a mix of orange rind, spice and just a hit of rhubarb.It goes well poured over ice but can also be mixed with seltzer for some fizz,There's also a cool and fizzy cocktail made with it, Prosecco, the Northern Italian sparkling wine along with soda water and an orange slice. Think of having this outside, late on a summer evening.
Cynar is another Italian standard, similar to both Aperol and Campari. It has long been a standard here and goes in and out of favor. It is a sweet drink made surprisingly from artichokes.it has the vegetables' sweet taste and , like it makes any food eaten with it sweeter tasting. To be honest it's a harder sell than Aperol, probably because of its' make up. Who wants to drink liquified and fermented artichokes?Yet you can create tasty drinks with this classic from the Don Draper era (it was created by Campari in 1952))The simplest is pairing it with seltzer however it can be mixed with bourbon or rum and other bitters such as Angostura or celery.
When it just gets too hot and muggy , settle down with an cooling cocktail. Add Italy's 's best either with Aperol or Cynar. It's a taste of the Mediterranean without all that travel hassle.
You can create a taste of Italy with the liqueurs Aperol and Cynar. The New York Times Wednesday's Pour column, writer Jennifer Steinhauer has fun recreating cocktails that are perfect just for sipping by oneself or enjoying with friends.Aperol is a slightly bitter creation but goes down easy aperitif.It was first made in Padua, Italy in 1919 and is a mix of orange rind, spice and just a hit of rhubarb.It goes well poured over ice but can also be mixed with seltzer for some fizz,There's also a cool and fizzy cocktail made with it, Prosecco, the Northern Italian sparkling wine along with soda water and an orange slice. Think of having this outside, late on a summer evening.
Cynar is another Italian standard, similar to both Aperol and Campari. It has long been a standard here and goes in and out of favor. It is a sweet drink made surprisingly from artichokes.it has the vegetables' sweet taste and , like it makes any food eaten with it sweeter tasting. To be honest it's a harder sell than Aperol, probably because of its' make up. Who wants to drink liquified and fermented artichokes?Yet you can create tasty drinks with this classic from the Don Draper era (it was created by Campari in 1952))The simplest is pairing it with seltzer however it can be mixed with bourbon or rum and other bitters such as Angostura or celery.
When it just gets too hot and muggy , settle down with an cooling cocktail. Add Italy's 's best either with Aperol or Cynar. It's a taste of the Mediterranean without all that travel hassle.
Thursday, August 9, 2012
Truffles American Style
Truffles have always been a European treat.Legendary here and the dream of may gourmets and foodies alike , this fungi was imported at exorbitant prices. However that's all changing. It's now being cultivated in North America- with hopefully lower prices.
Dining section newcomer, Nick Czap explored this new territory on the American eating scene in yesterday's New York Times. He found that truffles are not only being grown in Italy's Piemonte but now in Oregon.The state is home to four kinds of the delicious fungi: the Oregon black truffle, the Oregon winter white, the Oregon spring white and the rare Oregon brown truffle. The black truffle variety emits an aroma of pineapple and dark chocolate combined, while the white and brown have a more pungent smell , a mix of sulphur and ripe cheeses. While Europeans have been hunting truffles for centuries, Oregon's quest is relatively new starting with the great chef ,James Beard , promoting it, as late as 1977
There is also a unique difference between American and Italian harvesting techniques. Truffles have long been sniffed and snuffled out by dogs and pigs.(Italian law mandates that only dogs can now sniff out the mushroom). The US uses search rescue dogs, from papillons to Labs along with Newfoundlands and Beaucerons to to find the delicacy. Any canine can be trained to be a truffle dog. He or she just has to withstand the conditions which are sometimes cold and always damp.
Truffles have always been the domain of European gourmets. yet that is changing. With more foodies discovering the Oregon genuses, there will be more need for the home grown variety. It also means more American born dogs will turn into truffle hounds too - a good thing for truffle lovers.
Dining section newcomer, Nick Czap explored this new territory on the American eating scene in yesterday's New York Times. He found that truffles are not only being grown in Italy's Piemonte but now in Oregon.The state is home to four kinds of the delicious fungi: the Oregon black truffle, the Oregon winter white, the Oregon spring white and the rare Oregon brown truffle. The black truffle variety emits an aroma of pineapple and dark chocolate combined, while the white and brown have a more pungent smell , a mix of sulphur and ripe cheeses. While Europeans have been hunting truffles for centuries, Oregon's quest is relatively new starting with the great chef ,James Beard , promoting it, as late as 1977
There is also a unique difference between American and Italian harvesting techniques. Truffles have long been sniffed and snuffled out by dogs and pigs.(Italian law mandates that only dogs can now sniff out the mushroom). The US uses search rescue dogs, from papillons to Labs along with Newfoundlands and Beaucerons to to find the delicacy. Any canine can be trained to be a truffle dog. He or she just has to withstand the conditions which are sometimes cold and always damp.
Truffles have always been the domain of European gourmets. yet that is changing. With more foodies discovering the Oregon genuses, there will be more need for the home grown variety. It also means more American born dogs will turn into truffle hounds too - a good thing for truffle lovers.
Wednesday, August 8, 2012
Tons Of Tomatoes
August is the times for tomatoes. Nothing says summer more than a ripe red beauty bursting with juice and flavor. Not only are these good on their own with a sprinkle of sea salt, they amazing in a variety of recipes. Any kind from cherry to beefsteak is the best ingredient in any summer meal!
Lush tomatoes were the subject of an article written by the Dining section's regular Melissa Clark in today's New York Times food section. She has many good recipes for what has turned out to be a bumper crop for Summer 2012. Thanks to perfect weather situations, from good temps to no flooding, these delicious gems are in abundance. You can have them anyway from the traditional pasta sauces to tasty salads.What's even better is that there are so many different kinds out there now from the small plump cherry to the hearty beefsteaks.
Ms. Clark goes for the usual route with them - salad - but with a twist. She offers up a Caesar salad full of cherry tomatoes. This also includes a nice mix of garlic , anchovies and Parmesan along with romaine lettuce. It;s a wonderful blend of brininess from the anchovies to the tomatoes sugary sweetness. She also has a fig and tomato salad, with a sprinkling of blue cheese. It's an interesting combo, perfect for a summer barbecue. The best recipe, though, is her bread salad,. This is a favorite
,that she makes with country bread(I would use Italian and French though for more chewiness and flavor) She a;so adds Spanish sausage for crunch and a spice along with a Spanish onion. This would make just a nice dinner by itself.
It 's the season of tomatoes. Use them anyway you want. However they're heavenly in a good salad, where their flavor can shine!
Lush tomatoes were the subject of an article written by the Dining section's regular Melissa Clark in today's New York Times food section. She has many good recipes for what has turned out to be a bumper crop for Summer 2012. Thanks to perfect weather situations, from good temps to no flooding, these delicious gems are in abundance. You can have them anyway from the traditional pasta sauces to tasty salads.What's even better is that there are so many different kinds out there now from the small plump cherry to the hearty beefsteaks.
Ms. Clark goes for the usual route with them - salad - but with a twist. She offers up a Caesar salad full of cherry tomatoes. This also includes a nice mix of garlic , anchovies and Parmesan along with romaine lettuce. It;s a wonderful blend of brininess from the anchovies to the tomatoes sugary sweetness. She also has a fig and tomato salad, with a sprinkling of blue cheese. It's an interesting combo, perfect for a summer barbecue. The best recipe, though, is her bread salad,. This is a favorite
,that she makes with country bread(I would use Italian and French though for more chewiness and flavor) She a;so adds Spanish sausage for crunch and a spice along with a Spanish onion. This would make just a nice dinner by itself.
It 's the season of tomatoes. Use them anyway you want. However they're heavenly in a good salad, where their flavor can shine!
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