Just when you thought the macaron craze was hot, here comes the cronut.This is one of those new pastry hybrids,part doughnut, part croissant. it is not only tasty , it's one of the hottest new treats out there.It;s taking the country and even the world by storm.
New York pastry chef, Domique Ansel, came up with this ingenious idea. He took croissant dough and shaped it like a doughnut.it is fried in grapeseed oil.The original ones are filled with a pastry cream, possibly Chantilly covered in sugar and then glazed.Chef Ansel gives his cronuts different flavors every month, August had coconut , while this month, September features raspberry.The price is a very steep five dollars per pastry and there is even a pre order list. Other bakeries from Singapore to Berlin have copied Monsieur Ansel''s recipe adding different twists. There is a Little Italy bakery that stuffs them with cannoli filling and decorates them with candied orange and lemon twists/
One of my local bakeries, Janella's of Maywood NJ sells them and , of course,I had to try a couple. They are just as big as Chef Ansel's and have a type of Chantilly creme in the middle as well as decorating the top. The dough was spongy , reminiscent of a St. Joseph's Day cream puff There was an ample amount of cream too but not that it would squish out all over the place.I liked it.It was tasty, and not as greasy as I thought it would be. I would love to try the one with the cannoli cream. Maybe Janella's will branch out possibly with this or maybe with a dark chocolate filled one.I'm sure Dunkin Donuts will come up with their version soon enough .
Cronuts are here to stay. They are a tasty and different addition to the pastry world. If you haven't then try them. Once eaten, they will be a must have in your life
Monday, September 9, 2013
Saturday, September 7, 2013
A Simple Saturday Dinner
Saturday should be a day to relax yet it's hard to do, especially now in September.There's soccer games to watch or late summer gardening or a day of just simple chores to do . The idea of an elaborate supper to end it is tiring.Cooking is yet another chore You can try take out but that can be greasy and fattening.A better choice is just a simple meal that just consists of very few ingredients.
Sometimes the best suppers are ones with very little thought or choices. Think about getting a baguette and spreading cheese on it.You can get a Boursin or cheddar spread for those or a nice creamy Brie. .If you don't have bread then use crackers. For more sustenance slice up tomatoes and serve them sprinkled with salt. You can also just put olive oil and shredded basil leaves on them.Layer this on the sliced bread instead of the cheese .Another idea is taking thinly sliced ham and putting it with the cheese for a kind of gourmet sandwich.
Salads work well too for a Saturday night meal. Make it heartier with whatever meat you have leftover from the previous week. Sliced cold London Broil works well in a simple green salad.Add some tomatoes and sliced peppers and a quick vinaigrette. You can do the same with chicken or ham , but used a fruit infused vinegar to make the dressing. Doing this will emphasize the meat's flavor. Soup is another easy supper choice. Start with bouillon cubes, tomatoes peppers and precut onions and carrots (you can get this in your store's salad section) then throw in any kind of bean. Simmer and stir for a few minutes and serve with either crusty bread or crackers.
The best thing about a busy Saturday is winding down with a simple supper. It doesn't have to be elaborate.It does have to be good and that's easy to do . All it takes is just basic recipes to create an effortless meal.
Sometimes the best suppers are ones with very little thought or choices. Think about getting a baguette and spreading cheese on it.You can get a Boursin or cheddar spread for those or a nice creamy Brie. .If you don't have bread then use crackers. For more sustenance slice up tomatoes and serve them sprinkled with salt. You can also just put olive oil and shredded basil leaves on them.Layer this on the sliced bread instead of the cheese .Another idea is taking thinly sliced ham and putting it with the cheese for a kind of gourmet sandwich.
Salads work well too for a Saturday night meal. Make it heartier with whatever meat you have leftover from the previous week. Sliced cold London Broil works well in a simple green salad.Add some tomatoes and sliced peppers and a quick vinaigrette. You can do the same with chicken or ham , but used a fruit infused vinegar to make the dressing. Doing this will emphasize the meat's flavor. Soup is another easy supper choice. Start with bouillon cubes, tomatoes peppers and precut onions and carrots (you can get this in your store's salad section) then throw in any kind of bean. Simmer and stir for a few minutes and serve with either crusty bread or crackers.
The best thing about a busy Saturday is winding down with a simple supper. It doesn't have to be elaborate.It does have to be good and that's easy to do . All it takes is just basic recipes to create an effortless meal.
Friday, September 6, 2013
The Steamy Side of Fish
Everyone loves fish however most prefer it batter dipped and fried. Either that or in a rich sauce that masks the flavor. Yet there is healthier and much more flavorful alternative - steamed. Easting any fish this way is not only good for you but also good for your palate. It gives you the full flavor without all the extra melange of flavors.
It was the subject of Dave Tanis' A City Kitchen in Wednesday's New York Times. He is a big proponent of steaming. It is , after all better for you, and also much more easier to cook than any other method. It is also less labor intensive. You can get any sort of fish and treat each the same way. It's dabbed with ginger and flavored with such aromatics as scallions , minced garlic and cilantro.The pan juices are really the only sauce necessary . It would be good to serve with just rice ans again, steamed veggies.
Using a steamer is pretty easy stuff.Just be wary of it .Steam is hotter than just boiling water and it can create some serious burns.However a steamer really is a kitchen must have. Any major store like Target or Kohl's has them and they are versatile, Cooking fish in one is one of the simplest methods. You can put the entire herbed fish in it or cut it up into boneless fillets or steaks. Steaming will only take a few minutes to thoroughly cook up.
Steamed fish is a great dinner suggestion.It is the best way to capture the full body of whatever kind you choose.It is also an easy way to prepare it , without any fuss or muss.
It was the subject of Dave Tanis' A City Kitchen in Wednesday's New York Times. He is a big proponent of steaming. It is , after all better for you, and also much more easier to cook than any other method. It is also less labor intensive. You can get any sort of fish and treat each the same way. It's dabbed with ginger and flavored with such aromatics as scallions , minced garlic and cilantro.The pan juices are really the only sauce necessary . It would be good to serve with just rice ans again, steamed veggies.
Using a steamer is pretty easy stuff.Just be wary of it .Steam is hotter than just boiling water and it can create some serious burns.However a steamer really is a kitchen must have. Any major store like Target or Kohl's has them and they are versatile, Cooking fish in one is one of the simplest methods. You can put the entire herbed fish in it or cut it up into boneless fillets or steaks. Steaming will only take a few minutes to thoroughly cook up.
Steamed fish is a great dinner suggestion.It is the best way to capture the full body of whatever kind you choose.It is also an easy way to prepare it , without any fuss or muss.
Thursday, September 5, 2013
Smoking Hot Eggplant
Eggplant can be a hard sell. Some don't like its' oily flavor after it has been fried. Others are turned off by its' bitter aftertaste. Yet, done right eggplant can be addictive. The flesh can be sweet and creamy .Eating it this way can convert even the most adamant of eggplant haters.
Melissa Clark knows this and explored it in her weekly New York Times Dining column , A Good Appetite yesterday. She has come up with the best recipe for eggplant a creamy dip.Instead of making it part of the main meal she turns it into an appetizer, right in time for fall get togethers and even tail gating parties.This is not baba ghanoush, she claims, this is different because it doesn;t have the usual tahini added..,She combinesthe eggplant instead with a mellow Greek yogurt and olive oil, then spices it with garlic and spikes it with freshly squeezed lemon juice.She recommends adding more olive oil to the dip as well as crunchy pomegranate seeds and mint for color and flavor.
The secret is how to cook it. Ms. Clark chars the eggplant until the skin blackens and as she puts it, the flesh collapses in on itself.Use a wood or charcoal fire as opposed to a gas grill or gas oven, Doing such won;t sear it. The skin will turn to ash and the steady long time over the fire helps to slow cook the flesh.This process also allows the meat to absorb the smokey flavor of the skin, giving it a nice rich flavor. Then it's just peeling off the skin and pureeing the flesh until it's smooth. You can use the grill to make homemade pita, chips as Ms CLark did. These are the perfect mate to the dip.
Even the most averse eggplant hater will love this smokey dip. It's rich and creamy without being overpowering.It's a good introduction to eggplant and especially its' earthy ,sweet taste.
Melissa Clark knows this and explored it in her weekly New York Times Dining column , A Good Appetite yesterday. She has come up with the best recipe for eggplant a creamy dip.Instead of making it part of the main meal she turns it into an appetizer, right in time for fall get togethers and even tail gating parties.This is not baba ghanoush, she claims, this is different because it doesn;t have the usual tahini added..,She combinesthe eggplant instead with a mellow Greek yogurt and olive oil, then spices it with garlic and spikes it with freshly squeezed lemon juice.She recommends adding more olive oil to the dip as well as crunchy pomegranate seeds and mint for color and flavor.
The secret is how to cook it. Ms. Clark chars the eggplant until the skin blackens and as she puts it, the flesh collapses in on itself.Use a wood or charcoal fire as opposed to a gas grill or gas oven, Doing such won;t sear it. The skin will turn to ash and the steady long time over the fire helps to slow cook the flesh.This process also allows the meat to absorb the smokey flavor of the skin, giving it a nice rich flavor. Then it's just peeling off the skin and pureeing the flesh until it's smooth. You can use the grill to make homemade pita, chips as Ms CLark did. These are the perfect mate to the dip.
Even the most averse eggplant hater will love this smokey dip. It's rich and creamy without being overpowering.It's a good introduction to eggplant and especially its' earthy ,sweet taste.
Wednesday, September 4, 2013
Autumn On The New York Food Scene
September in Manhattan means a lof of things It's the start of the opera and ballet season. Serious movies comes out as the stores are chock full of cool weather styles.its; also the season for new restaurants on this glistening island and its' boroughs.There are an entire menu of interesting just opened or will open soon eateries, perfect after a brisk autumn walk.cuisines.
The New York Times Wednesday Dining section is devoted to the restaurant scene, from interviews with chefs to write ups about the city's latest restaurants. There are some good one along with interesting ones being opened. The section also features some of the trends that are hitting New York as well. Trends include the rediscovery of lamb's neck popular at the trendy restaurants Calliope and - not kidding - Cannibal. Specialty breads will also be making their debuts and with them flavored butters in such tastes as chicken and even seaweed.. Desserts will be more spiced and there will definitely be more Philippine and Thai eateries popping up.
The restaurants are varied and interesting in their cuisine. The Queens place. M. Wells Steakhouse is offering the unique bone in burger . This is a chop where the bone is pulled out right before eating. Eric Clapton is trading music for food as he helps his various partners the reopened French eatery Le Bilboquet. If you want fizzy instead of that, chef Nahid Ahmed will open up 44 Acres where molecular gastronomy will provide diners with interesting takes on everyday ingredients.It'll be situated right next to his already established pub Malt and Mash. A Japanese beer garden will also open up by the name of Ivan Ramen. Macaroon lovers will thrill when Laduree, the famed french bakery from Paris, is expanding into kitchen and into the trendy neighborhood of SoHo. Hopefully they will have hearty cassoulets as well as crouque monsieurs and croque madames for the cold days ahead.
Manhattan becomes a magical city in the fall. Look to new food ideas and restaurants to add to that sparkle. It'll be a foodie's paradise when the leaves fall and a nip comes into the air.
The New York Times Wednesday Dining section is devoted to the restaurant scene, from interviews with chefs to write ups about the city's latest restaurants. There are some good one along with interesting ones being opened. The section also features some of the trends that are hitting New York as well. Trends include the rediscovery of lamb's neck popular at the trendy restaurants Calliope and - not kidding - Cannibal. Specialty breads will also be making their debuts and with them flavored butters in such tastes as chicken and even seaweed.. Desserts will be more spiced and there will definitely be more Philippine and Thai eateries popping up.
The restaurants are varied and interesting in their cuisine. The Queens place. M. Wells Steakhouse is offering the unique bone in burger . This is a chop where the bone is pulled out right before eating. Eric Clapton is trading music for food as he helps his various partners the reopened French eatery Le Bilboquet. If you want fizzy instead of that, chef Nahid Ahmed will open up 44 Acres where molecular gastronomy will provide diners with interesting takes on everyday ingredients.It'll be situated right next to his already established pub Malt and Mash. A Japanese beer garden will also open up by the name of Ivan Ramen. Macaroon lovers will thrill when Laduree, the famed french bakery from Paris, is expanding into kitchen and into the trendy neighborhood of SoHo. Hopefully they will have hearty cassoulets as well as crouque monsieurs and croque madames for the cold days ahead.
Manhattan becomes a magical city in the fall. Look to new food ideas and restaurants to add to that sparkle. It'll be a foodie's paradise when the leaves fall and a nip comes into the air.
Tuesday, September 3, 2013
Keep That Summer Menu
It may be the start of the school year and the football season but it's still summer on the calendar. The weather is still hot and it's almost impossible to use an oven for baking or roasting.You can stick to easy dishes that are both cool and filling.
Don't put away the grill just yet. You have more than a month to make your faves.In fact you can even have your own back yard tail gate party. If you want, start taking advantage of the first apple harvests and make a fruit chutney . This would go well with pork chops or even pork burgers.Treat the kids and their friends to burgers and hot dogs , especially after a grueling first week of school or after the first big game. There's still time to make all those salads too, like homemade macaroni, potato and cole slaw. Don;t think about making any elaborate veggie dishes either. Use the last of your garden harvest for grilling them with some olive oil and freshly picked rosemary.
Even though the kids would like fresh baked cookies and cupcakes for an after school snack or dessert, again convince them that cool is better. They can still have their favorite snaps or chocolate chip cookies but turn them into sandwiches. Have them roll these treats in sprinkles nuts or chocolate chips for added fun. You can also make all natural Popsicles or try frozen bananas dipped in chocolate. For a nice weekday dessert, think about an icebox cake or an ice cream pie which is easy to make. Take a ready made crust, then just add your favorite ice cream and top with fruit,, hot fudge, caramels and whipped cream.It's a nice tasty end that doesnt require a lot of work or a hot oven
Just because it's after Labor Day you have to put away the grill and all those yummy summer foods. The season has a few more weeks and with it , hot days. Don't start in on all those heavy fall foods. Keep it summery and light.
Don't put away the grill just yet. You have more than a month to make your faves.In fact you can even have your own back yard tail gate party. If you want, start taking advantage of the first apple harvests and make a fruit chutney . This would go well with pork chops or even pork burgers.Treat the kids and their friends to burgers and hot dogs , especially after a grueling first week of school or after the first big game. There's still time to make all those salads too, like homemade macaroni, potato and cole slaw. Don;t think about making any elaborate veggie dishes either. Use the last of your garden harvest for grilling them with some olive oil and freshly picked rosemary.
Even though the kids would like fresh baked cookies and cupcakes for an after school snack or dessert, again convince them that cool is better. They can still have their favorite snaps or chocolate chip cookies but turn them into sandwiches. Have them roll these treats in sprinkles nuts or chocolate chips for added fun. You can also make all natural Popsicles or try frozen bananas dipped in chocolate. For a nice weekday dessert, think about an icebox cake or an ice cream pie which is easy to make. Take a ready made crust, then just add your favorite ice cream and top with fruit,, hot fudge, caramels and whipped cream.It's a nice tasty end that doesnt require a lot of work or a hot oven
Just because it's after Labor Day you have to put away the grill and all those yummy summer foods. The season has a few more weeks and with it , hot days. Don't start in on all those heavy fall foods. Keep it summery and light.
Monday, September 2, 2013
Labor And Food
As anyone knows it takes a lot of human and even animal labor to put food on our tables. Think of this as you either spend part of the dya grilling food shopping or just going for fries and a Coke.For those serving you if you can give them a tip, make it a lot more generous. Thank or think of those that toiled the fields , baked your bread and cooked your food. Take time to thank the busboys as well as those check out cashiers at your stores. Think of the farmers and migrant workers who picked your fruit and veggies and had to undergo a lot so you can have that plum or tomato
The food industry is a tough and hard one at times. On this Labor Day, consider this. It'll help in dealing with any late delivered meal or long line.
The food industry is a tough and hard one at times. On this Labor Day, consider this. It'll help in dealing with any late delivered meal or long line.
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