Today is a day of remembrance. Before or after your barbecue ,remember any fallen veteran with a bouquet of flowers or a flag. For the ones just returned, think about a foodie thank you. Get together with your school or church to organize a thank you dinner or barbecue for the returning soldiers and their families. It doesn't have to be a grand gesture . Just the usual barbecue fare along with some salads, plus a whole helping of gratitude will do the trick. Also organizing bake sales for returning vets and their families to have a vacation together would be a nice idea too. Another is just giving out gift certificates to restaurants is another gesture that says "thank you"/.
Sadly there will always be some kind of conflict. Bravely , there will be those who are willing to sacrifice their lives for us. Treat them with the utmost respect, If they are still in your life and your town, then treat them to something special. It's just a small token for a large contribution.
Monday, May 27, 2013
Saturday, May 25, 2013
Elegant Barbecues
This is the start of the summer weekend and the beginning of many barbecues. This tradition is usally a low brow feast however it can be amped up a notch . Instead of the usual burgers and dogs followed by slaws , think upgrade .Try fun but elegant food for a different spin. It'll be a different spin on the average get together.
Burgers are a standard at any cookout Take them up a notch with Kobe beef. You can get them online and serve them on a brioche bun. You can buy brioche at any French bakery or make them yourself. The meat also comes in hot dogs too so you and your guests can enjoy a more upscale version of the American classic. Another elegant choice is grilled salmon. SInce the fish has a powerful flavor , just serve it with lemon. You can also try lobster on the barbeue too.It's easy to prepare - just split in half and cook over an open flame for six to eight minutes. Serve with melted butter to keep the meat from drying out.
WHat would go with any of these main dishes? Salads however not just your usual kind , sopped with mayo. Stay away from these gloppy kind and think again elegant. A simple asparagus salad works. Try one with roasted stalks and then a simple lemon and olive oil dressing You can sprinkle on shards of percorino cheese or add diced red and green peppers for more flavor. You can also make a modified Waldorf salad. The original recipes calls for a variety of fruit such as grapes and apples. and lettuce with a mayo dressing. Nix the mayo and serve with a simple light olive oil and lemon dressing.Another idea is filling lettuce cups with caviar and then adding a small dollop of sour cream or crenels fraiche. Give your barbecue an elegant twist with lux ingredients. try grilled lobster or Kobe burgers with a delicate salad. Yo'll feel like a millionaire ,with this upgrade on classic out door fare.
Burgers are a standard at any cookout Take them up a notch with Kobe beef. You can get them online and serve them on a brioche bun. You can buy brioche at any French bakery or make them yourself. The meat also comes in hot dogs too so you and your guests can enjoy a more upscale version of the American classic. Another elegant choice is grilled salmon. SInce the fish has a powerful flavor , just serve it with lemon. You can also try lobster on the barbeue too.It's easy to prepare - just split in half and cook over an open flame for six to eight minutes. Serve with melted butter to keep the meat from drying out.
WHat would go with any of these main dishes? Salads however not just your usual kind , sopped with mayo. Stay away from these gloppy kind and think again elegant. A simple asparagus salad works. Try one with roasted stalks and then a simple lemon and olive oil dressing You can sprinkle on shards of percorino cheese or add diced red and green peppers for more flavor. You can also make a modified Waldorf salad. The original recipes calls for a variety of fruit such as grapes and apples. and lettuce with a mayo dressing. Nix the mayo and serve with a simple light olive oil and lemon dressing.Another idea is filling lettuce cups with caviar and then adding a small dollop of sour cream or crenels fraiche. Give your barbecue an elegant twist with lux ingredients. try grilled lobster or Kobe burgers with a delicate salad. Yo'll feel like a millionaire ,with this upgrade on classic out door fare.
Friday, May 24, 2013
Cake Pops Savory Style
Cake pop makers can be fun yet they can be limited in use. After all how may occasion call for these mini treats. Yet you can turn your gadget into an appetizer and hors oeuvre maker. It can even be used for fun poolside snacks or a different spin on dinner. How? Go savory instead of sweet.
It's the entire premise of a new cookbook entitled Savory Bites From Your Cake Pop Maker (Ulysses Press) written by author Heather Torrone. Ms. Torrone,a New Jerseyian is a graduate of the new York Institute For Culinary Institute. She has come up with dozens of fun and tasty easy recipes that turns your average cake pop maker into something special. Thanks to her creativity, even a novice can whip up tasty bites that range from gourmet to fun. She covers all the bases from breakfast to lunch and dinner. There are also savory vegetarian bites as well as burger and crab cake bites.There's also a section on desserts but more like fried iced cream and pop version of apple and sweet potato pie Any one of these would be perfect for a poolside party or summer night gathering. A variety of different ones would be great at any shower or grad party.
The recipes are pretty easy to make, thanks to the cake pop maker doing most of the work. The assemblage is simple with most of the balls just being rolled like mini meat balls. The dough for the cake pops is a simple water and flour recipe. Some also call for ready made crescent rolls. There are some great recipes for both young and old. Kids will love the pizza pops , mozzarella popped into pizza dough squares. These are served with a marinara dipping sauce. Grown ups will appreciate the cool retro sophistication of spinach and salmon bites as well as the beef tenderloin with the cream brandy sauce. All will gobble down the cheeseburger and chicken burrito pops.
If you're bored with your cake pop maker then buy Savory Bites For Your Cake Pop Maker. You can make everything from fun to super sophisticated. It;s a great way of not just getting your money;s worth but making tasty and unusual appetizers and hors oeuvres
It's the entire premise of a new cookbook entitled Savory Bites From Your Cake Pop Maker (Ulysses Press) written by author Heather Torrone. Ms. Torrone,a New Jerseyian is a graduate of the new York Institute For Culinary Institute. She has come up with dozens of fun and tasty easy recipes that turns your average cake pop maker into something special. Thanks to her creativity, even a novice can whip up tasty bites that range from gourmet to fun. She covers all the bases from breakfast to lunch and dinner. There are also savory vegetarian bites as well as burger and crab cake bites.There's also a section on desserts but more like fried iced cream and pop version of apple and sweet potato pie Any one of these would be perfect for a poolside party or summer night gathering. A variety of different ones would be great at any shower or grad party.
The recipes are pretty easy to make, thanks to the cake pop maker doing most of the work. The assemblage is simple with most of the balls just being rolled like mini meat balls. The dough for the cake pops is a simple water and flour recipe. Some also call for ready made crescent rolls. There are some great recipes for both young and old. Kids will love the pizza pops , mozzarella popped into pizza dough squares. These are served with a marinara dipping sauce. Grown ups will appreciate the cool retro sophistication of spinach and salmon bites as well as the beef tenderloin with the cream brandy sauce. All will gobble down the cheeseburger and chicken burrito pops.
If you're bored with your cake pop maker then buy Savory Bites For Your Cake Pop Maker. You can make everything from fun to super sophisticated. It;s a great way of not just getting your money;s worth but making tasty and unusual appetizers and hors oeuvres
Thursday, May 23, 2013
A True Summery Sangria
The summer calls for sangria to accompany rich seafood paellas and grilled spicy chops. It is the perfect drink also for cooling down on hot nights. Yet it doesn'thave to be cliched as it has been for decades.It can be as light and refreshing, great for the steamy season ahead.
Most people know sangrias as an almost Hawaiian Punch creation loaded with fruit. Eric Asimov goes well past this in yesterday's The Our Column in the Wednesday Food and Dining section of The New York Times. Sangria, he discovered was usually served in a sprinkling of Spanish restaurants that opened up in New York after the 1939 Spanish Civil War. It was reintroduced after the 1964 World's Fair.What was introduced then is what Americans have been drinking ever since. Unfortunately it's more of an Americanized soda pop version of the drink, made with Rioja and a ton of fruit chunks. It's a lot different in its' native region, After all sangria (translates from blood in Spanish) has been around for 2,000 when the Romans cultivated vineyards in Spain.
Mr. Asimov has discovered a sangria that is perfect in true flavor. Thanks to bartender,Rafael Mateo, at the Spanish Pata Negra in Manhattan's East Village. Mr. Mateo uses a base of garnacha instead of Riojo because it's not tannic, Layered onto that is rose and orange liqueur along with the surprising addition of orange soda for bubble and fruit flavor. Cut fruit is added only at the very end instead of being put in in the beginning and left to soak. There is another recipe, Sangria Penedes that would be perfect after a grill of lamb and beef chops. This has grapefruit juice tossed in along with Mathilde or any other peach liqueur Cava and one peach , diced and added later for flavor and decoration.
Sangria is a great summer drink. If you're going to have it with a barbecue or paella , make up a pitcher of the real stuff. It's the perfect way to kick back and enjoy a warm summer evening.
Most people know sangrias as an almost Hawaiian Punch creation loaded with fruit. Eric Asimov goes well past this in yesterday's The Our Column in the Wednesday Food and Dining section of The New York Times. Sangria, he discovered was usually served in a sprinkling of Spanish restaurants that opened up in New York after the 1939 Spanish Civil War. It was reintroduced after the 1964 World's Fair.What was introduced then is what Americans have been drinking ever since. Unfortunately it's more of an Americanized soda pop version of the drink, made with Rioja and a ton of fruit chunks. It's a lot different in its' native region, After all sangria (translates from blood in Spanish) has been around for 2,000 when the Romans cultivated vineyards in Spain.
Mr. Asimov has discovered a sangria that is perfect in true flavor. Thanks to bartender,Rafael Mateo, at the Spanish Pata Negra in Manhattan's East Village. Mr. Mateo uses a base of garnacha instead of Riojo because it's not tannic, Layered onto that is rose and orange liqueur along with the surprising addition of orange soda for bubble and fruit flavor. Cut fruit is added only at the very end instead of being put in in the beginning and left to soak. There is another recipe, Sangria Penedes that would be perfect after a grill of lamb and beef chops. This has grapefruit juice tossed in along with Mathilde or any other peach liqueur Cava and one peach , diced and added later for flavor and decoration.
Sangria is a great summer drink. If you're going to have it with a barbecue or paella , make up a pitcher of the real stuff. It's the perfect way to kick back and enjoy a warm summer evening.
Wednesday, May 22, 2013
The Gin And Tonic Game
It could be that summer is here. It could be a renewed fascination with all things Fitzgerald and Gatsby. Whatever the reason gin is king again and that means a return to classic drinks. One is the summery G and T or gin and tonic. This cocktail is suddenly hot again and is the thirst quencher of the Summer of 2013.
Gin was the highlighted subject of an article in today's New York Times Wednesday Dining section The entire section is dedicated to summer cocktails(more in days to come) and Dining regular Jeff Gordonier wrote about this classic. Gin is making a comeback, possibly more because of Baz Luhrman;s The Great Gatsby and people wanting to relive the carefree,crazy times of the Twenties. The big drink of the era was the gin and tonic,an insanely simple mix of just two ingredients. Gin however is not just gin these days. There's one named after the famed writer of the day Dorothy Parker. This is a pure gin but there are some that are anise flavored as well as some with a lavender taste.
Gin and tonics should be just that. However Mr. Gordonier has tried the drink with a muddled kumquat found at his glass' bottom. There are recipes that call for a grapefruit slices and basil. There's also one with lemon and lime twists from Manhattan's Spanish restaurant Cata. This eatery has dozens of varieties on the classic G and T. The drink is the perfect foil for tapas, going well with the salty and oily nibbles. Another kind is gin and tonic made with fresh made tonic ,The last comes from cinchona or quinine and it gives the drink an iced tea hue. It's one of the best versions out there, with artesanal tonic complimenting well made gins.
Gin and tonic is the perfect summer drink .It will brink you back to the Twenties when gin was king. Create the perfect one with good quality ingredients. Then sit back and feel like a Fitzgerald character at a glam warm weather soiree.
Gin was the highlighted subject of an article in today's New York Times Wednesday Dining section The entire section is dedicated to summer cocktails(more in days to come) and Dining regular Jeff Gordonier wrote about this classic. Gin is making a comeback, possibly more because of Baz Luhrman;s The Great Gatsby and people wanting to relive the carefree,crazy times of the Twenties. The big drink of the era was the gin and tonic,an insanely simple mix of just two ingredients. Gin however is not just gin these days. There's one named after the famed writer of the day Dorothy Parker. This is a pure gin but there are some that are anise flavored as well as some with a lavender taste.
Gin and tonics should be just that. However Mr. Gordonier has tried the drink with a muddled kumquat found at his glass' bottom. There are recipes that call for a grapefruit slices and basil. There's also one with lemon and lime twists from Manhattan's Spanish restaurant Cata. This eatery has dozens of varieties on the classic G and T. The drink is the perfect foil for tapas, going well with the salty and oily nibbles. Another kind is gin and tonic made with fresh made tonic ,The last comes from cinchona or quinine and it gives the drink an iced tea hue. It's one of the best versions out there, with artesanal tonic complimenting well made gins.
Gin and tonic is the perfect summer drink .It will brink you back to the Twenties when gin was king. Create the perfect one with good quality ingredients. Then sit back and feel like a Fitzgerald character at a glam warm weather soiree.
Tuesday, May 21, 2013
Marshmallow Heaven Plush Puffs
The is the season for toasted marshmallows out by the barbecue. This treat can be tasty yet there are ways of elevating it to a truly gourmet level. That comes in the form of Plush Puffs , flavored artesanal marshmallows. They can make any backyard or even campfire dessert special and flavorful.
Plush Puffs is a Burbank California based company started by Ann Hickey-Williams and Justin Leavens who acted as the company's guinea pig tasting all the different flavors. Ms. Hickey -Williams actually started in the health field and switched to candy making. She has filled an artesanal niche , creating all sorts of interesting flavors. This is not your folks Jet Puffs. These are small fluffy squares, similar to what you;d see in Europe. There are all sorts of diverse flavors , from mint to coconut to vanilla. Unusual flavors like maple bacon and pumpkin pie. There is even the ironic s'mores flavor, Plush Puffs also offers two pound marshmallows in flaovrs such as CHocolate Chippetta, Peppi Mint and S'Mores/ Imagine these toasted or better yet , split apart for guest and toasted.
The flavors are sublime and different. Some taste better toasted while others are just good as they are.The maple bacon is better toasted and is a great end to any meat lover's barbecue. It also holds up well to serious burning. I like the lemon which has a flavor reminiscent of lemon meringue pie. The coconut is good too as is. It's a bit intense when it's toasted and melts right off the stick. It would be good melting in a cup of hot Dutch cocoa as well. I would love to try the mint and the cinnamon, the last perfect in a cup of hot late or cappuccino.
Plush Puffs are a great end to any summer barbecue or just as a snack. Order these artesanal gem. These are the marshmallow that summer memories are made from.
Plush Puffs is a Burbank California based company started by Ann Hickey-Williams and Justin Leavens who acted as the company's guinea pig tasting all the different flavors. Ms. Hickey -Williams actually started in the health field and switched to candy making. She has filled an artesanal niche , creating all sorts of interesting flavors. This is not your folks Jet Puffs. These are small fluffy squares, similar to what you;d see in Europe. There are all sorts of diverse flavors , from mint to coconut to vanilla. Unusual flavors like maple bacon and pumpkin pie. There is even the ironic s'mores flavor, Plush Puffs also offers two pound marshmallows in flaovrs such as CHocolate Chippetta, Peppi Mint and S'Mores/ Imagine these toasted or better yet , split apart for guest and toasted.
The flavors are sublime and different. Some taste better toasted while others are just good as they are.The maple bacon is better toasted and is a great end to any meat lover's barbecue. It also holds up well to serious burning. I like the lemon which has a flavor reminiscent of lemon meringue pie. The coconut is good too as is. It's a bit intense when it's toasted and melts right off the stick. It would be good melting in a cup of hot Dutch cocoa as well. I would love to try the mint and the cinnamon, the last perfect in a cup of hot late or cappuccino.
Plush Puffs are a great end to any summer barbecue or just as a snack. Order these artesanal gem. These are the marshmallow that summer memories are made from.
Monday, May 20, 2013
The New Hors D' Oeuvre
Not that long ago hors d'ouevres and appetizers used to be bland nibbles. It was either bacon wrapped around pineapple or something smeared on Melba toast. Nowadays there seems to be a revolution in cocktail party foods. They can reflect certain ethnic influences or new trends in foods.
One of the biggest movements in appetizers is foods that reflect a particular group. Empanadas are big right now and they're served in various flavors and sizes. They can have spicy black bean or creamy spinach fillings while also being stuffed with various meats. Some are regular size (thin tow or three bites) or tiny (think one bite).Other hors d'oeuvres include spring rolls and gourmet egg rolls.These can be vegan, filled with minced bits of bok choy, cabbage and carrots or meat and seafood stuffed ones. Both are about the size of a thumb . Mini bruschettas are also being passed around these days. These can be the traditional with chopped tomatoes on finely cut prosciutto and cheese topping almost wafer thin rounds of Italian breads.
Some hors d'oeuvres are stylized versions of traditional recipes. Shrimp, that party favorite , has been transformed into a shot, Small plastic shot glasses are filled with individual pieces of the crustacean. dipped in a swirl of shrimp sauce and sour cream.Another updated classic are pigs in blankets.Usually just mini franks in a soggy crescent roll, they've been revised to being blanketed in actual mini croissants or vol au vents. Plain mustard was usually served with them however now they can be dipped in honey mustard or a spicy barbecue sauce. Pate was a cocktail party or pre dinner staple, usually quickly and sloppily on a stale piece of Melba toast. Now the paste has been updated to heart healthy hummus and the Melba toast has been replaced with a elegant flaky cup.
Hors d'oeuvres have undergone a stunning transformation in the last few years. They are more global and more fun. Even the classics have evolved into true gourmet treats.These little bites are still party classics but they've become the life of the party as well.
One of the biggest movements in appetizers is foods that reflect a particular group. Empanadas are big right now and they're served in various flavors and sizes. They can have spicy black bean or creamy spinach fillings while also being stuffed with various meats. Some are regular size (thin tow or three bites) or tiny (think one bite).Other hors d'oeuvres include spring rolls and gourmet egg rolls.These can be vegan, filled with minced bits of bok choy, cabbage and carrots or meat and seafood stuffed ones. Both are about the size of a thumb . Mini bruschettas are also being passed around these days. These can be the traditional with chopped tomatoes on finely cut prosciutto and cheese topping almost wafer thin rounds of Italian breads.
Some hors d'oeuvres are stylized versions of traditional recipes. Shrimp, that party favorite , has been transformed into a shot, Small plastic shot glasses are filled with individual pieces of the crustacean. dipped in a swirl of shrimp sauce and sour cream.Another updated classic are pigs in blankets.Usually just mini franks in a soggy crescent roll, they've been revised to being blanketed in actual mini croissants or vol au vents. Plain mustard was usually served with them however now they can be dipped in honey mustard or a spicy barbecue sauce. Pate was a cocktail party or pre dinner staple, usually quickly and sloppily on a stale piece of Melba toast. Now the paste has been updated to heart healthy hummus and the Melba toast has been replaced with a elegant flaky cup.
Hors d'oeuvres have undergone a stunning transformation in the last few years. They are more global and more fun. Even the classics have evolved into true gourmet treats.These little bites are still party classics but they've become the life of the party as well.
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