Pie is one of those great desserts that should get more play. Now thanks to a new cookbook that features both sweet and savory one this all American treat is coming into its' own.It now can be made with any filling and every occasion.
Crazy About Pies (Sterling Publishers) was written by pie enthusiast Krystina Castella who elevates this simple dessert to trendy status. This is a great book. The pictures make you drool and there are all sorts of sweet and savory pie recipes. I love how she has pies for almost every holiday , such as Easter and Valentine;s Day along with Christmas and Halloween.They're not just for Thanksgiving.although she has some amazing recipes for pecan pie bars and an old fashioned pumpkin pie. There are also wedding and new baby pies. refreshing alternatives to the traditional cakes.Dinner pies are also mentioned and these includes one with macaroni filling as well as tamale [pie and the English classic , shepherd' s' pie.
I love this book for the sheer variety of recipes. There are sweet as well as savory empanadas along with my all time fave Cornish pasties.. Ms. Castella also includes recipes for brunch pies, tasty little quiches with suggestions for all sorts of yummy combos.This also includes a deep dish pear cheddar pie, perfect with a side of fruit salad. There are also fun holiday ones like the Halloween baked caramel apple one that is a crusted apple with the extra fun of caramel oozing out of it. The Christmas mint pie with the chocolate crust looks like a real show stopper and would be perfect for any family party.
Any homemade pie is a real treat. With Crazy About Pies, pie lovers can bake any sort, from sweet to savory, from fruit filled to cream filled. This cookbook is definitely a dream come true and a kitchen library must have.
Friday, April 26, 2013
Thursday, April 25, 2013
Spring Ginger A Different Kind of Zing
Spring brings a variety of tasty foods.There's lamb and asparagus along with baby artichokes. A lesser known one, yet still great in any dish is Spring ginger. This is a great addition to main meals to desserts to even a homemade ginger ale.It's an ingredient that reflects the freshness and zip of the season.
It was the subject of an article in yesterday's New York Times Dining section. The writer, newcomer, Eugenia Bone explains why this Ginger is milder than regular Ginger as well as offering some interesting recipes. spring Ginger is actually the root in it's teenage phase so to speak.Ginger can be bought in five stages.What most grocery stores sell is the mature version, which is much hotter and more fiery.This is because the skin supplies the heat.The tougher the coating the stronger the taste .Young Ginger is entirely different.It has a mild heat and a blush like interior that is also juicy and plump.Chinatown in lower Manhattan sells it in its'markets.(however there are probably som other markets like Whole Foods that may have its well). Spring ginger can be as versatile as it's older self.It's juice can be used for pickling along with preparing fish crudo dishes.It can also be used in a chicken or beef story fry.Ms Bone also recommends using spring Ginger in dessertsThere is also a Ginger syrup ,great for mixing ith spirits such as vodka or on it's" own in a delicate home made Ginger ale.Be warned, however.Use Spring Ginger sparingly.It does cost around ten dollars for one root or knob.Some markets may even charge more.Since it is a fall product, it may be cheaper in the autumn.Right now the knobs are being imported from Ecuador.You may want to add regular or mature Ginger to your recipes to cut down on cost or to stretch out the baby or spring Ginger. Spring Ginger is out right now.If you're lucky to have it in your neighborhood, pick T's great,zingy addition to both savory and sweet it
It was the subject of an article in yesterday's New York Times Dining section. The writer, newcomer, Eugenia Bone explains why this Ginger is milder than regular Ginger as well as offering some interesting recipes. spring Ginger is actually the root in it's teenage phase so to speak.Ginger can be bought in five stages.What most grocery stores sell is the mature version, which is much hotter and more fiery.This is because the skin supplies the heat.The tougher the coating the stronger the taste .Young Ginger is entirely different.It has a mild heat and a blush like interior that is also juicy and plump.Chinatown in lower Manhattan sells it in its'markets.(however there are probably som other markets like Whole Foods that may have its well). Spring ginger can be as versatile as it's older self.It's juice can be used for pickling along with preparing fish crudo dishes.It can also be used in a chicken or beef story fry.Ms Bone also recommends using spring Ginger in dessertsThere is also a Ginger syrup ,great for mixing ith spirits such as vodka or on it's" own in a delicate home made Ginger ale.Be warned, however.Use Spring Ginger sparingly.It does cost around ten dollars for one root or knob.Some markets may even charge more.Since it is a fall product, it may be cheaper in the autumn.Right now the knobs are being imported from Ecuador.You may want to add regular or mature Ginger to your recipes to cut down on cost or to stretch out the baby or spring Ginger. Spring Ginger is out right now.If you're lucky to have it in your neighborhood, pick T's great,zingy addition to both savory and sweet it
Wednesday, April 24, 2013
Welcoming The Flexitarian
Nowadays , so many people subscribe to some kind of diet.It's either vegetarianism, low fat, no red meat , no fruits, the raw food movement or whatever else is cropping up on the horizon, Some foodies say they're of one belief while incorporating aspects of another diet into their life styles. To be honest the best way is to be flexible. Try to make each meal suited to your nutritional needs but each meal has to be good tasting.
That's more or less the premise in a new column in today's New York Times Dining section. The great Mark Bittman has introduced something called The Flexitarian. He states that people can create a better diet for themselves, without any drastic shopping and eating choices. Build up to a better diet one step at a time. Add more veggies if you're strictly a meat eater or vice versa if you eat more greens (although this doesn't apply to vegans and vegetarians -protein can be found in other products such as tofu).The key is to make your dishes tasty. You want ot eat healthy because it's a treat for your palate.
Mr. Bittman offers some very good advice as well as recipes. He has a recipe for a decadent pasta and clams however makes it with smaller amounts of ingredients. That way his guests(and himself) won't feel so bloated.. He suggests serving it with a vegetable and a salad. It's a way of enjoying one of the best known pasta dishes along with getting a dose of necessary greens. You could pair it with his simple chopped salad. Here he elevates a simple diet plate to new heights simply by salting the veggies and then rinsing them. Brining simply pickles the cukes, carrots, cabbage and beets. After they';re rinsed , then serve with a simple dressing. He also adds a flavorful spin on those health must haves fruit smoothies. These had the added zing of fresh ginger for punch but also for antioxidants and vitamins.
Maybe the best way to eat - and to live is by being flexible. Don't give up tasty food. Just make it healthy. On the same principle, eat what's good for you but get out of the boring diet rut Add some zing and zest to it . You can actually have it all , from flavor to nutrients the best way of eating for anyone- not just foodies.
That's more or less the premise in a new column in today's New York Times Dining section. The great Mark Bittman has introduced something called The Flexitarian. He states that people can create a better diet for themselves, without any drastic shopping and eating choices. Build up to a better diet one step at a time. Add more veggies if you're strictly a meat eater or vice versa if you eat more greens (although this doesn't apply to vegans and vegetarians -protein can be found in other products such as tofu).The key is to make your dishes tasty. You want ot eat healthy because it's a treat for your palate.
Mr. Bittman offers some very good advice as well as recipes. He has a recipe for a decadent pasta and clams however makes it with smaller amounts of ingredients. That way his guests(and himself) won't feel so bloated.. He suggests serving it with a vegetable and a salad. It's a way of enjoying one of the best known pasta dishes along with getting a dose of necessary greens. You could pair it with his simple chopped salad. Here he elevates a simple diet plate to new heights simply by salting the veggies and then rinsing them. Brining simply pickles the cukes, carrots, cabbage and beets. After they';re rinsed , then serve with a simple dressing. He also adds a flavorful spin on those health must haves fruit smoothies. These had the added zing of fresh ginger for punch but also for antioxidants and vitamins.
Maybe the best way to eat - and to live is by being flexible. Don't give up tasty food. Just make it healthy. On the same principle, eat what's good for you but get out of the boring diet rut Add some zing and zest to it . You can actually have it all , from flavor to nutrients the best way of eating for anyone- not just foodies.
Tuesday, April 23, 2013
Indian Food Explained
Indian food is one of the most delicious and tastiest cuisines out there. It is full of different flavors and colors along with being rich with good for you ingredients.Bet of all cooking Indian cuisine broadens any home cokk';s range along with being introduced to new spices and herbs.
For those who want to try their hand at it, there is a cookbook out with all sorts of great recipes. It is called Easy Indian Cooking(Robert Rose Publishing) by Suneeta Vaswani. Ms. Vaswani gives some of her own dishes to the book along with ones from north and south India as well as ones given by friends and family. She also includes a very comprehensive guide to Indian spices. These are explained in full detail, what they look like and how they taste. Ms. Vaswani includes a section on cooking techniques such as braising and tempering spices to achieve their full flavor.
I love this book because it has all sorts of recipe sin it. There is an entire section on Indian street food along with ones dedicated to meats and veggies. One of the first ones I want to try is the pureed lentils. These are cooked with a variety of sweet and savory spices from cinnamon to cumin. Another must cook is a lamb roti, which is redolent with clove chilis and cilantro. Ms. Vaswani also offers recipes for lassi, the yogurt based drink that is the perfect foil for some of the hotter dishes. She also has some interesting dessert recipes, some of them a nod to the British influence in Indian cooking.
Indian cooking is a feast for both the palate and the eye. Easy Indian Cooking can easily bring it to the table with simple recipes. It's the best of exotic yet healthy cuisine, perfect for family get togehters or parties
For those who want to try their hand at it, there is a cookbook out with all sorts of great recipes. It is called Easy Indian Cooking(Robert Rose Publishing) by Suneeta Vaswani. Ms. Vaswani gives some of her own dishes to the book along with ones from north and south India as well as ones given by friends and family. She also includes a very comprehensive guide to Indian spices. These are explained in full detail, what they look like and how they taste. Ms. Vaswani includes a section on cooking techniques such as braising and tempering spices to achieve their full flavor.
I love this book because it has all sorts of recipe sin it. There is an entire section on Indian street food along with ones dedicated to meats and veggies. One of the first ones I want to try is the pureed lentils. These are cooked with a variety of sweet and savory spices from cinnamon to cumin. Another must cook is a lamb roti, which is redolent with clove chilis and cilantro. Ms. Vaswani also offers recipes for lassi, the yogurt based drink that is the perfect foil for some of the hotter dishes. She also has some interesting dessert recipes, some of them a nod to the British influence in Indian cooking.
Indian cooking is a feast for both the palate and the eye. Easy Indian Cooking can easily bring it to the table with simple recipes. It's the best of exotic yet healthy cuisine, perfect for family get togehters or parties
Monday, April 22, 2013
Plotting Your Summer Garden
There's nothing like fresh veggies and fruits.especially If they're organic and from lovingly tended gardens. The problem is that most stores don't offer this.This is why a backyard garden and even mini orchard pays off. You get fresh ,chemical free produce at any time that you want it.Growing and gardening are also fun hobbies too, connecting you with nature.
The first thing to do is plot your garden. Ask yourself what you want to plant. If your family loves pasta and salsa, then think about growing tomatoes. There are all sorts and they're relatively fuss free to raise. If you want something simple, then think radishes, They're the first veggies that kids grow because they're easy to tend to and sprout quickly. Carrots are too, however they grow the best in sandy soil.Another snap to grow is lettuce . It can even be cultivated in containers for those that want the simplicity of a patio garden.
If you;re planning on growing squash and melon, then start clearing out your garden. These require a lot of space , Melon requires a warm soil about seventy degrees Fahrenheit. Maintaining an even temperature is easy, Use a permeable black tarp to keep the plants toasty during cool late nights and early mornings.It's also important to have good irrigation as well. Squash requires a lot of ground as well, however they are a bit easier to grow than their vined cousins,the pumpkin. As with trees. if you;re think of planting any fruit trees, then get saplings, They;re easier to tend to than planting by seed. Apple and peach trees.give you fruit as soon as they reach puberty.which is the second year. Strawberries and blueberries yield quickly and they basically easy to care for.
This is the time of year to start thinking about your organic garden. Choose the veggies and fruits you know your family will like.Also keep in mind about their facility to grow.. This will give you the best garden and the best produce to enjoy.
The first thing to do is plot your garden. Ask yourself what you want to plant. If your family loves pasta and salsa, then think about growing tomatoes. There are all sorts and they're relatively fuss free to raise. If you want something simple, then think radishes, They're the first veggies that kids grow because they're easy to tend to and sprout quickly. Carrots are too, however they grow the best in sandy soil.Another snap to grow is lettuce . It can even be cultivated in containers for those that want the simplicity of a patio garden.
If you;re planning on growing squash and melon, then start clearing out your garden. These require a lot of space , Melon requires a warm soil about seventy degrees Fahrenheit. Maintaining an even temperature is easy, Use a permeable black tarp to keep the plants toasty during cool late nights and early mornings.It's also important to have good irrigation as well. Squash requires a lot of ground as well, however they are a bit easier to grow than their vined cousins,the pumpkin. As with trees. if you;re think of planting any fruit trees, then get saplings, They;re easier to tend to than planting by seed. Apple and peach trees.give you fruit as soon as they reach puberty.which is the second year. Strawberries and blueberries yield quickly and they basically easy to care for.
This is the time of year to start thinking about your organic garden. Choose the veggies and fruits you know your family will like.Also keep in mind about their facility to grow.. This will give you the best garden and the best produce to enjoy.
Saturday, April 20, 2013
Dandelions And Other Blooms For YourTable
Spring is the time when garden become riotous with color. The blooms are so pretty that we instantly pick them , either pressing them in books or making lovely bouquets. Yet flowers can also be used for dinner or dessert as well. They make a fascinating and colorful addition to any main meal, along with cakes and cupcakes. Best of all some have the same properties as fruits and veggies, giving you a much needed dose of antioxidants and vitamins.
Dandelions are every forager's go to . Nothing quite says Spring like a dandelion salad. You can serve the greens by themselves(make sure they're well washed if you picked them from your yard) or with a medley of Spring greens. The spiky yellow tops , or dent de lions from whence the flower's name comes from can be dipped into a batter and fried. These can b made sweet or savory. Another flower , perfect for salads - and brightening up omelets is the nasturtium,Their flavor is peppery and slightly sweet. Calendulas can be used to sub in for saffron when making risotto Milanese or paella.
Of course flower, whether the petals or whole look enchanting on cakes and cupcakes. You could even add a cup full of petals to the batter Violets or roses are perfect in a delicate white or yellow cake. Nothing says beautiful like multicolored petals decorating the cake's exterior. The new May issue of In Style Magazine has a cake recipe that is covered with edible flower petals. It's simply beautiful and probably enhances the flavor of the plain cake. You can also use petals as a surprise filling for teacakes. These would be the show stopper at any bridal shower.
It's Spring and that means the gardens are in bloom. You can always go the traditional route and place your flowers in a vase. However be daring and experimental.Use those blooms to perk up a salad or in fritters. Try them as a new spice or simply to make a cake or cupcake breathtaking. It's the season for tasting flowers and trying new recipes with them.
Dandelions are every forager's go to . Nothing quite says Spring like a dandelion salad. You can serve the greens by themselves(make sure they're well washed if you picked them from your yard) or with a medley of Spring greens. The spiky yellow tops , or dent de lions from whence the flower's name comes from can be dipped into a batter and fried. These can b made sweet or savory. Another flower , perfect for salads - and brightening up omelets is the nasturtium,Their flavor is peppery and slightly sweet. Calendulas can be used to sub in for saffron when making risotto Milanese or paella.
Of course flower, whether the petals or whole look enchanting on cakes and cupcakes. You could even add a cup full of petals to the batter Violets or roses are perfect in a delicate white or yellow cake. Nothing says beautiful like multicolored petals decorating the cake's exterior. The new May issue of In Style Magazine has a cake recipe that is covered with edible flower petals. It's simply beautiful and probably enhances the flavor of the plain cake. You can also use petals as a surprise filling for teacakes. These would be the show stopper at any bridal shower.
It's Spring and that means the gardens are in bloom. You can always go the traditional route and place your flowers in a vase. However be daring and experimental.Use those blooms to perk up a salad or in fritters. Try them as a new spice or simply to make a cake or cupcake breathtaking. It's the season for tasting flowers and trying new recipes with them.
Friday, April 19, 2013
Make Your Brownies And Blondies Healthy
Nothing beats a homemade brownie or blondie , especially as an after school treat with a glass of cold milk (or soy or rice)> Yet these treats are loaded in bad stuff from refined sugar to refined flour. This can bring on everything from plaque to fat. How to avoid this and still enjoy these classic treats? Make them healthier.
I was inspired by reading Melissa Clark';s Good Appetite Column in Wednesday's New York Times Dining section. Her blondies are richly decadent, with a buttery chocolate bottom topped off by an even richer top loaded with bananas and rum (think Bananas Foster) I would sub in whole wheat flour for the refined white one along with using only one whole egg instead of the requisite two
You do have to add butter and sugar but try unsalted and use Stevia instead of brown sugar.(although the taste may not be as rich , thanks to omitting the last).
Brownies can go from sinful to healthy too. Usually most brownie recipes call for rich cocoa , cups of melted butter and refined white sugar. These create just decadent treats however they can be high in calories and cholesterol. Brownies can be made healthy. For one thing you can sub in carob for chocolate. It has the same flavor more or less as real chocolate. You can add nuts such as almonds to get the same nutty flavor along with walnuts and pecans. Honey can be used for a healthy sweetener along with whole wheat flour or spelt flour.
Brownies and blondies are great after school treats as well as being tasty desserts. Make them not only good tasting but good for you by subbing in healthy ingredients. They're still sinful but not as much as the originals
I was inspired by reading Melissa Clark';s Good Appetite Column in Wednesday's New York Times Dining section. Her blondies are richly decadent, with a buttery chocolate bottom topped off by an even richer top loaded with bananas and rum (think Bananas Foster) I would sub in whole wheat flour for the refined white one along with using only one whole egg instead of the requisite two
You do have to add butter and sugar but try unsalted and use Stevia instead of brown sugar.(although the taste may not be as rich , thanks to omitting the last).
Brownies can go from sinful to healthy too. Usually most brownie recipes call for rich cocoa , cups of melted butter and refined white sugar. These create just decadent treats however they can be high in calories and cholesterol. Brownies can be made healthy. For one thing you can sub in carob for chocolate. It has the same flavor more or less as real chocolate. You can add nuts such as almonds to get the same nutty flavor along with walnuts and pecans. Honey can be used for a healthy sweetener along with whole wheat flour or spelt flour.
Brownies and blondies are great after school treats as well as being tasty desserts. Make them not only good tasting but good for you by subbing in healthy ingredients. They're still sinful but not as much as the originals
Subscribe to:
Posts (Atom)
Posts
