October is known for its’ fall harvest - namely pumpkins. Every store and fast food joint along with coffee shop features some kind of homage to this seasonal gourd. The problem is are we overdosing on it?Or more specifically the spices that go into making a pumpkin pie
No offense. I like pumpkin - preferably in soup.It's also good for you., rich in beta carotenes as well with vitamins. However when everyone from Dunkin Donuts to Starbucks features a pumpkin something, It's not thegourd though. It's the many spices that go into it, namely nutmeg, allspice ginger and cinnamon. Each one is fragrant and flavorful on its' own in a drink, Combined together and its just becomes too much - a sort of liquid gingerbread complete with addition of a mound of whipped cream and caramel drizzlings. There's nothing wrong with just cinnamon dusting the top of a foamy cappuccino, Add more and and the average coffee becomes an Indian spicy chai.
The same is true of some baked goods this season as well,.There's nothing wrong with an old fashioned spice cake. Yet some companies feel it's the season to make everything pumpkin-y and super spicy. That means loading up cookies and cakes along with doughnuts and muffins with those same spices along with a bright orange tint for to emphasize the gourd-y goodness of it all.Cinnamon along with allspice , ginger and nutmeg can be excellent if used moderately even blended together. However some places over saturate their doughs with it,creating a slightly overpowering treat.If they want to stick with the fall theme, then maybe try either a cinnamon or nutmeg based recipe or just decorate with iced on brown and gold leaves or again even a pumpkin drawn on top in icing./
It's the season to enjoy the harvest. However most places go overboard with worshipping pumpkin to the point of oversaturation. Enough is enough! Maybe its' time to turn the attention over to that other fall fave , the apple
Saturday, October 6, 2012
Friday, October 5, 2012
Stanley Tucci, Master Actor and Master Chef
Stanley Tucci is one of the most versatile and talented actors of the modern film age. He can range from sparkling as in “The Devil Wears Prada” and downright creepy as seen in “The Lovely Bones”. Yet he shines when it comes to food and not just in the movies “Big Night “ or “Julie and Julia but as a great chef.
The celebrated actor and his family were the main subject of an article in Wednesday’s New York Times Dining section. The write up was by Dining regular and food critic , Frank Bruni .It tells not just of Stanley’s contribution to the culinary world but that of his grandmother, Concetta and his parents. He follows in his nonna’s footsteps by creating delicious homemade sauces and traditional Calabrian dishes. There are also Northern dishes in his arsenal too thanks to his parents moving the whole family to Florence Italy in the Seventies, Mr. Tucci has even carried the food to his art. He was one of the writers of the movie “Big Night” the Nineties classic that centers around an Italian owned family restaurant at 1950’s Jersey shore. His grandmother’s recipe for a type of everything in it calzone with timpani was one fo the film‘s highlights.The movie spawned a cookbook entitled appropriately enough “The Tucci Cookbook.” In it readers will find anecdotes and recipes.
Mr. Tucci loves to cook. His family’s home in Katonah , New York has a backyard pizza oven along with a huge gas grill. He also has a wood and aluminum roasting box (which sort of looks like a casket) called a caja China for cooking meats. He is a whiz at everything from roasting pig to making the elegant peaches in red wine. Mr. Tucci is so into food and drink that he has even befriended the renowned chef, Mario Batali and hosted a short lived wine show called “Vine Talk”. It will come as no surprise if he opens up a restaurant in Manhattan, considering his passion for food far surpasses his love of acting.
Stanley Tucc may be a very versatile actor but his talent for being a chef is also well known. If he does leave the movie business there will be a job in the culinary world waiting for him. Even better will be a new group of fans, - not film buffs but foodies who appreciate a good meal.
The celebrated actor and his family were the main subject of an article in Wednesday’s New York Times Dining section. The write up was by Dining regular and food critic , Frank Bruni .It tells not just of Stanley’s contribution to the culinary world but that of his grandmother, Concetta and his parents. He follows in his nonna’s footsteps by creating delicious homemade sauces and traditional Calabrian dishes. There are also Northern dishes in his arsenal too thanks to his parents moving the whole family to Florence Italy in the Seventies, Mr. Tucci has even carried the food to his art. He was one of the writers of the movie “Big Night” the Nineties classic that centers around an Italian owned family restaurant at 1950’s Jersey shore. His grandmother’s recipe for a type of everything in it calzone with timpani was one fo the film‘s highlights.The movie spawned a cookbook entitled appropriately enough “The Tucci Cookbook.” In it readers will find anecdotes and recipes.
Mr. Tucci loves to cook. His family’s home in Katonah , New York has a backyard pizza oven along with a huge gas grill. He also has a wood and aluminum roasting box (which sort of looks like a casket) called a caja China for cooking meats. He is a whiz at everything from roasting pig to making the elegant peaches in red wine. Mr. Tucci is so into food and drink that he has even befriended the renowned chef, Mario Batali and hosted a short lived wine show called “Vine Talk”. It will come as no surprise if he opens up a restaurant in Manhattan, considering his passion for food far surpasses his love of acting.
Stanley Tucc may be a very versatile actor but his talent for being a chef is also well known. If he does leave the movie business there will be a job in the culinary world waiting for him. Even better will be a new group of fans, - not film buffs but foodies who appreciate a good meal.
Thursday, October 4, 2012
Edamame Snacks
Snacking is always fun, Unfortunately it's not always healthy which is a pain. That problem can be solved by making those yummy soy beans or edamame. These beans are not only fun but good for you. They make a great treat for movie night or during football games.
The beans were the subject of Mark Bittman's column How To Cook Anything in yesterday's New York Times Dining section. Edamame is an excellent snack along with any other bean as Mr. Bittman points out, He seems like an avid vegetable gardener as he describes the variety of his homegrown legumes from black beans to scarlet runners. Any bean can be turned into a snack, All you do is just boil them, drain them and then sprinkle them, preferably with coarse sea salt. They're an excellent source of protein which are rich in proteins and good carbohydrates.They're also devoid of all that fat and transfat most snacks have.
Now here's th e fun part. Use spices and sauces to jazz up them and any other bean. Most people like edamame just with a sprinkle of sea salt and maybe dipping the pods in a rich dark soy sauce. However , there are other dips that work just as well, Try rice vinegar or lemon juice for a tart variation.Toast sesame seeds til they pop and sprinkle them onto the shelled beans. You could also add a few chiles for some bite.Toast nori or Japanese seaweed and crumble on top. You can also toss the shelled beans with curry or chili powder for some fun fire,. Another idea is to sweat some garlic or ginger in peanut oil. Drizzle this over the edamame.
Edamame is a good and healthy snack. Have them plain or with a variety of sauces for a different kind of nibble. They're fun and unusual , but better than the usual fare.
The beans were the subject of Mark Bittman's column How To Cook Anything in yesterday's New York Times Dining section. Edamame is an excellent snack along with any other bean as Mr. Bittman points out, He seems like an avid vegetable gardener as he describes the variety of his homegrown legumes from black beans to scarlet runners. Any bean can be turned into a snack, All you do is just boil them, drain them and then sprinkle them, preferably with coarse sea salt. They're an excellent source of protein which are rich in proteins and good carbohydrates.They're also devoid of all that fat and transfat most snacks have.
Now here's th e fun part. Use spices and sauces to jazz up them and any other bean. Most people like edamame just with a sprinkle of sea salt and maybe dipping the pods in a rich dark soy sauce. However , there are other dips that work just as well, Try rice vinegar or lemon juice for a tart variation.Toast sesame seeds til they pop and sprinkle them onto the shelled beans. You could also add a few chiles for some bite.Toast nori or Japanese seaweed and crumble on top. You can also toss the shelled beans with curry or chili powder for some fun fire,. Another idea is to sweat some garlic or ginger in peanut oil. Drizzle this over the edamame.
Edamame is a good and healthy snack. Have them plain or with a variety of sauces for a different kind of nibble. They're fun and unusual , but better than the usual fare.
Wednesday, October 3, 2012
Cooking With Ms Stewart
Martha Stewart is a Renaissance person for the home arts. What she does and has done is amazing as she initiates America and the world to domestic creativity. Her cooking and baking are well known as are her recipes . She can take any recipe whether simple or complicated and turn it into a unique masterpiece.
She was the subject of the new New York Daily News Wednesday food section. (usually my Wed entry is rserved for the New York Times Dining section however that may change thanks to the Daily News ). The News' Patty Lee interviewed her about her new half hour show Martha Stewart's Cooking Show."which is on Sundays at 4 PM.In it she harks back to another PBS master cheff , Julia Child. Unlike the second she will explain each recipe and step in her unique, authoratative way. This is a great show for beginners because each step is thoroughly explained.
The recipes given range from super super easy to relativehard. There is an easy one for an herbed omelet made with clarifued butter. This is a great way to not only enjoy a perfect omlet but to experiment with herbs like tarragon , parsley and chervil. There is also a brown sugared carrot recipe, perfect with r. The baked mac and cheese is pure Martha. She adds not only cheddar but also Gruyere and fontina along with grated Parmiggiano Reggiano cheese as well.THis is an adult version of th family classic and it would go well with a fine dry white wine..There will be episodes as well. Martha Stewart is a great inspiration to anyone, whether they be a cook or craftsman.Her new show will garner her a lot of new fans. They will certainly benefit from her recipes and advice.
She was the subject of the new New York Daily News Wednesday food section. (usually my Wed entry is rserved for the New York Times Dining section however that may change thanks to the Daily News ). The News' Patty Lee interviewed her about her new half hour show Martha Stewart's Cooking Show."which is on Sundays at 4 PM.In it she harks back to another PBS master cheff , Julia Child. Unlike the second she will explain each recipe and step in her unique, authoratative way. This is a great show for beginners because each step is thoroughly explained.
The recipes given range from super super easy to relativehard. There is an easy one for an herbed omelet made with clarifued butter. This is a great way to not only enjoy a perfect omlet but to experiment with herbs like tarragon , parsley and chervil. There is also a brown sugared carrot recipe, perfect with r. The baked mac and cheese is pure Martha. She adds not only cheddar but also Gruyere and fontina along with grated Parmiggiano Reggiano cheese as well.THis is an adult version of th family classic and it would go well with a fine dry white wine..There will be episodes as well. Martha Stewart is a great inspiration to anyone, whether they be a cook or craftsman.Her new show will garner her a lot of new fans. They will certainly benefit from her recipes and advice.
Tuesday, October 2, 2012
Time For Applesauce
Now that it's apple season it;s time to make the classic applesauce. This is a great way of using the apples and also creating a versatile dish. Applesauce can be used as a side or as a dessert, as well as a healthy snack. It's also a cinch dish for novices who want to create a tasty dish using the fruit.
Applesauce requires cooking apples. If you go apple picking or even if you're picking them up from your local grocery store, look for these. The best are Fuji, Golden Delicious, JonaGold, Granny Smith, Gravenstein, or the Mackintosh. If you want to spice it up a bit , mix up a few varieties together.You will also need cinnamon, either the stick or powdered form, along with both brown and white sugar.Lemon juice and zest is needed to preserve it Cook 20 to 30 minutes in a big pot (a lobster pot is great for this) and then mash with a potato masher. Don't worry if you make a lot. Applesauce freezes well and can last up to a year in the freezer.
Now that you have it you can use it as a side or a dessert. Most Germans usually serve roast pork with a heaping side of it. The apple's enzymes breaks down the pork's fibers when they're eaten together, making for a better digestion, You can also make it as a side with pork medallions too. For breakfast try it to liven up some oatmeal or farina. As a snack, try it mixed in with honey into Greek yogurt. A nice dessert is an apple sauce parfait with vanilla ice cream and caramel sauce. Another good use for it is in baked goods Apple sauce cuts the fat, making any baked product healthier.It also improves a cake's or cookie's texture as well.
Cook all those apples you've picked in a tasty homemade applesauce. It's a great way of getting an apple's nutrients but also the delicious taste. Try it with a meal or as a snack. It's a scoop of homemade goodness.
Applesauce requires cooking apples. If you go apple picking or even if you're picking them up from your local grocery store, look for these. The best are Fuji, Golden Delicious, JonaGold, Granny Smith, Gravenstein, or the Mackintosh. If you want to spice it up a bit , mix up a few varieties together.You will also need cinnamon, either the stick or powdered form, along with both brown and white sugar.Lemon juice and zest is needed to preserve it Cook 20 to 30 minutes in a big pot (a lobster pot is great for this) and then mash with a potato masher. Don't worry if you make a lot. Applesauce freezes well and can last up to a year in the freezer.
Now that you have it you can use it as a side or a dessert. Most Germans usually serve roast pork with a heaping side of it. The apple's enzymes breaks down the pork's fibers when they're eaten together, making for a better digestion, You can also make it as a side with pork medallions too. For breakfast try it to liven up some oatmeal or farina. As a snack, try it mixed in with honey into Greek yogurt. A nice dessert is an apple sauce parfait with vanilla ice cream and caramel sauce. Another good use for it is in baked goods Apple sauce cuts the fat, making any baked product healthier.It also improves a cake's or cookie's texture as well.
Cook all those apples you've picked in a tasty homemade applesauce. It's a great way of getting an apple's nutrients but also the delicious taste. Try it with a meal or as a snack. It's a scoop of homemade goodness.
Monday, October 1, 2012
The Fall Harvest Is Here Part One
Fall is officially here and with it brings a wide variety of good for you fruits and veggies. This is the season to not only eat well but to eat healthy. There are a wide variety of produce out there you can make any way, from fun snacks to delicious meals and sweets.Take advantage of this cornucopia of harvest delights.
This is the season for apples and pears. Many farms right now are offering pick your own jaunts through their orchards. Apples are rich in Vitamins A, C and K. They're rich with the B vitamins like thiacin and niacin. Try them as a sweet snack or in a pie or cake.Pears are also in season right now and they too are rich in Vitamin C along with fiber.Pears can be good on their own but they're also wonderful in a buttery tart or a spicy crisp. Grapes are another fall fruit and this is the season for the red variety. These are a wonderful snack or can be used giving color to fruit salads. Also have them with a ripe cheddar fpr a different dessert.
Vegetables also shine during the autumn season.Squash is huge right now and one of the stars of the family is the pumpkin, It's bright orange colors signifies that's it's rich in beta carotene.You can go either way with it. It is chock full of calcium and potassium too. It can make a wonderful pie filling or mousse or can be a delicious soup, rich with onions and cream. Another biggie is kale. Kale is one of the best vegetables to eat.It is loaded with Vitamins C and K along with caretonoids and flavanoids. Eating it will prevent block clots and heart disease, along with lowering high blood pressure. Make the always healthy kale chips for a fun snack or unusual hors d"ouevre. It;s also good stir fried or sauteed with olive oil and garlic.
Use fall harvest to improve your overall health.Try the many bounties of healthy fruits and vegetables in a variety of differnt dishes and treats. Take advantage of this great season and all it has to offer
This is the season for apples and pears. Many farms right now are offering pick your own jaunts through their orchards. Apples are rich in Vitamins A, C and K. They're rich with the B vitamins like thiacin and niacin. Try them as a sweet snack or in a pie or cake.Pears are also in season right now and they too are rich in Vitamin C along with fiber.Pears can be good on their own but they're also wonderful in a buttery tart or a spicy crisp. Grapes are another fall fruit and this is the season for the red variety. These are a wonderful snack or can be used giving color to fruit salads. Also have them with a ripe cheddar fpr a different dessert.
Vegetables also shine during the autumn season.Squash is huge right now and one of the stars of the family is the pumpkin, It's bright orange colors signifies that's it's rich in beta carotene.You can go either way with it. It is chock full of calcium and potassium too. It can make a wonderful pie filling or mousse or can be a delicious soup, rich with onions and cream. Another biggie is kale. Kale is one of the best vegetables to eat.It is loaded with Vitamins C and K along with caretonoids and flavanoids. Eating it will prevent block clots and heart disease, along with lowering high blood pressure. Make the always healthy kale chips for a fun snack or unusual hors d"ouevre. It;s also good stir fried or sauteed with olive oil and garlic.
Use fall harvest to improve your overall health.Try the many bounties of healthy fruits and vegetables in a variety of differnt dishes and treats. Take advantage of this great season and all it has to offer
Saturday, September 29, 2012
Apple Picking Time
Now that it's officially fall, it's time to pick apples. This is the season when some of the best varieties are ripe and ready for desserts or just a healthy snack..What are the kinds to look for right now? There are several that ripen in early to mid October. It's just a matter of knowing what to pick.
Right now several types are ripening. These are perfect for almost everything from pie filling to crisps. They;re also good just sliced and dipped in caramel. Braeburn apples are probably the most abundant right now. These have red and orange vertical stripes and have a combination sweet and tart flavor.Because of their completely rounded or spherical shape they are the best for baked apples. The Rome variety which is the most widely known is the perfect apple we see depicted in still lifes as well as being the symbol for all apples. The flesh is very firm and meaty.They're also good for baked apples although they re better sliced and dotting an apple crumb cake.
If you want something just a tad different then try the Winesaps or Granny Smiths. Winesaps are mainly used in cider production although they're better in baking. They impart a sweet ,almost mild taste to breads, cakes and muffins.They have a firm texture which is good for any cooking or baking application, You can even slice and cook them with a roast loin of pork. Granny Smiths are fine for the taking as well. These are bright green and have a lovely tart taste that make them perfect for candy or caramel apples However they;re excellent in salads too.You can even slice them into a slaw with raisins carrots and walnuts. This would be perfect for those tailgating barbecues and would offset the smokiness of bratswursts hot dogs and hamburgers.
This is the time to head to an orchard and start picking.There are so many different varieties , to make into a slew of dishes. You can have your pickings baked or dipped in caramel, turned into a salad or a side dish. Use them anyway you can to enjoy fall's bounteous harvest!
Right now several types are ripening. These are perfect for almost everything from pie filling to crisps. They;re also good just sliced and dipped in caramel. Braeburn apples are probably the most abundant right now. These have red and orange vertical stripes and have a combination sweet and tart flavor.Because of their completely rounded or spherical shape they are the best for baked apples. The Rome variety which is the most widely known is the perfect apple we see depicted in still lifes as well as being the symbol for all apples. The flesh is very firm and meaty.They're also good for baked apples although they re better sliced and dotting an apple crumb cake.
If you want something just a tad different then try the Winesaps or Granny Smiths. Winesaps are mainly used in cider production although they're better in baking. They impart a sweet ,almost mild taste to breads, cakes and muffins.They have a firm texture which is good for any cooking or baking application, You can even slice and cook them with a roast loin of pork. Granny Smiths are fine for the taking as well. These are bright green and have a lovely tart taste that make them perfect for candy or caramel apples However they;re excellent in salads too.You can even slice them into a slaw with raisins carrots and walnuts. This would be perfect for those tailgating barbecues and would offset the smokiness of bratswursts hot dogs and hamburgers.
This is the time to head to an orchard and start picking.There are so many different varieties , to make into a slew of dishes. You can have your pickings baked or dipped in caramel, turned into a salad or a side dish. Use them anyway you can to enjoy fall's bounteous harvest!
Subscribe to:
Posts (Atom)
Posts
