We've all had them., Those kitchen disasters from baking to roasting where the whole cake or dish turns out to be a flop.What to do? Turn them into an entirely new dish. This actually works and can resuscitate a complete bomb , turning it into a tasty treat.
This was the subject of today's A Good Appetite Column in The New York Times Dining section. Melissa Clark writes of her own disasters and how she salvaged them. It's easily done. Any minus can be turned into a plus in the kitchen, For example overcooked meat or fish can be paired with sliced potatoes and fried into rosti , a tasty , and savory potato pancake.Overcooked and mushy veggies can be the main ingredient in a souffle. If a culinary disaster happens at a dinner party , then just rename the dish, Ms. Clark suggests. No one will be the wiser.
Desserts too can turn out to be bombs as well. Reconsider calling an unset pudding a creme Anglaise and use it as a sauce fruits and cakes. A bad batch of cookies or a gooey cake that didn't harden can either be turned into trifle or individual parfaits using berries and whipped cream,There is also the age old idea of adding more icing or whipped cream to cover the flaws too.This works well for cupcakes too. Sometimes they either wind up being undercooked or burnt. A mound of frosting can do wonders as can cute decorations.
Don's worry if you have any kitchen disaster. It can be reworked into an entirely new dish .In fact it may result in a better , tastier recipe.
Wednesday, October 10, 2012
Tuesday, October 9, 2012
Cake Or Yeast Doughnuts ?You Decide !
This is the time of year for doughnuts.They;re perfect with a good hot cup of coffee or a sparkling glass of chilled cider. Which one do you want? The dense cake or the lighter yeast variety. Many people have opinions about which is better?
There has always a controversy between the two kinds. Yeast doughnuts ,like the ones Dunkin Donuts sell are good, albeit a bit chewy . They are always made with yeast like bread and are usually lighter in texture with a fluffier interior. The dough can be twisted into krullers or churros or roped to form pretzels.Most yeast ones are usually glazed and make for a better jelly kind. They are more complicated to make however, requiring the extra step of allowing them to raise. They can be made with chocolate , however most have a vanilla or sweet bread flavor.
Cake doughnuts or donuts are the best doughnut for beginners to make.They're mixed exactly like cakes with baking powder for a leavening agent,This results in a denser, more substantial treat ., Cider doughnuts are considered cake doughnuts. Both types are usually fried although you can bake and even microwave cake ones in special molds.As with cakes you can also vary the batter creating carrot cake ones,along with chocolate or black forest. You can also add nuts and chocolate chips to them as well. Cake doughnuts can be glazed but the more traditional way to go is either plain, or heavily dusted with confectioner's sugar or cinnamon sugar.
This is the season for a tasty doughnut or donut. Both the cake and the yeast version are delicious . treat yourself to whatever kind you like - and savor the its taste and texture.
There has always a controversy between the two kinds. Yeast doughnuts ,like the ones Dunkin Donuts sell are good, albeit a bit chewy . They are always made with yeast like bread and are usually lighter in texture with a fluffier interior. The dough can be twisted into krullers or churros or roped to form pretzels.Most yeast ones are usually glazed and make for a better jelly kind. They are more complicated to make however, requiring the extra step of allowing them to raise. They can be made with chocolate , however most have a vanilla or sweet bread flavor.
Cake doughnuts or donuts are the best doughnut for beginners to make.They're mixed exactly like cakes with baking powder for a leavening agent,This results in a denser, more substantial treat ., Cider doughnuts are considered cake doughnuts. Both types are usually fried although you can bake and even microwave cake ones in special molds.As with cakes you can also vary the batter creating carrot cake ones,along with chocolate or black forest. You can also add nuts and chocolate chips to them as well. Cake doughnuts can be glazed but the more traditional way to go is either plain, or heavily dusted with confectioner's sugar or cinnamon sugar.
This is the season for a tasty doughnut or donut. Both the cake and the yeast version are delicious . treat yourself to whatever kind you like - and savor the its taste and texture.
Monday, October 8, 2012
The Columbian Food Exchange
Today is Columbus Day , celebrating Columbus' voyages to the New World. Whether he consciously knew it or not he changed the way the wold ate .Foods were exchanged and introduced to the Native Caribs and the Europeans.. Thanks to him, diets were forever improved and mostly in a good way.
Thanks to this intrepid explorer European diets have become as varied as possible. The Northern Italians acquired corn for polenta, formerly made with barley. Tomatoes were introduced and became a vital ingredient in southern Italian cooking. No one can imagine the two cuisines without these. Ireland got potatoes, which also became a staple in other diets like the Scandinavian,. German Polish and again the Northern Pineapples also entered European society and has become a staple ever since.Without cacao, there would be no Swish chocolate. The New World also gave the Old World turkeys and peanuts too.
The Old World, however, also had its' contributions. Both the continents of Europe and Africa gave the new frontier fruits such as peaches and pears which grace many an American orchard. They also gave us coffee from Africa and olives from the Mediterranean along with turnips from Northern Europe.American farms welcomes bananas and grapes too . Most of America's bread basket originated in the wheat and barley fields over there as well Europeans also brought pork, lamb and beef to the indigenous population as well as horse to work the fields.
Christopher Columbus did not just settle new lands. He also created a culinary tornado with effects that we still feel today. More than any chef or nutritionist, he changed the way the wolrd ate
Thanks to this intrepid explorer European diets have become as varied as possible. The Northern Italians acquired corn for polenta, formerly made with barley. Tomatoes were introduced and became a vital ingredient in southern Italian cooking. No one can imagine the two cuisines without these. Ireland got potatoes, which also became a staple in other diets like the Scandinavian,. German Polish and again the Northern Pineapples also entered European society and has become a staple ever since.Without cacao, there would be no Swish chocolate. The New World also gave the Old World turkeys and peanuts too.
The Old World, however, also had its' contributions. Both the continents of Europe and Africa gave the new frontier fruits such as peaches and pears which grace many an American orchard. They also gave us coffee from Africa and olives from the Mediterranean along with turnips from Northern Europe.American farms welcomes bananas and grapes too . Most of America's bread basket originated in the wheat and barley fields over there as well Europeans also brought pork, lamb and beef to the indigenous population as well as horse to work the fields.
Christopher Columbus did not just settle new lands. He also created a culinary tornado with effects that we still feel today. More than any chef or nutritionist, he changed the way the wolrd ate
Saturday, October 6, 2012
Over Spicing Outselves
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
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
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.
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