Here in America we tend to celebrate the holidays all mushed into one day. It's a ridiculous way of feasting and festing , not to mention nerve wracking on the home chef. A full course meal has to be made on Thanksgiving from appetizers to dessert. Why not do what other countries do. Celebrate the meal during various days. There's no written law that states we have to have all the trimmings on just one day. Stretch it out. It makes sense both to the cook and the diet.
Of course , the turkey should be served on Thanksgiving.It is its' day after all, however you can make sides throughout the month as opposed to make a slew of them . Let the bird shine. Creamed corn is always a good side but never gets its' due on Thanksgiving Day due to the plethora of other veggies..Make ir with Sunday's London broil.It may even taste better with beef than with fowl. Brussels Sprouts, delicious on their own ,can be the costar of a midweek supper. If your family loves both regular potatoes and yams, then save the spuds for the big day while the other can be made in the days leading up to it. Stretching out the dishes is also better for the stomach too. You don't want to feel too loggy or bloated for that whole weekend.We have a tendency to over eat in this country which results in intense stomach problems from indigestion to heart burn.
Desserts too can be savored and sampled over the next few weeks. Save your favorite pie for the Thanksgiving dessert. Most people feel it's un American not to have pumpkin pie on Thanksgiving.The problem is that the other stars, apple and pecan pies are the preferred favorites. The solution is easy, Make or buy the pies for the days before. Apple pie is a great end for a weekend get together with friends. Pecan pie is a nice finish to a tail gate party, especially if the theme is Southern. It actually goes better with fried chicken and ribs than turkey.The same is true for sweet potato pies .Wouldn.t it be better to serve it on a day when there are mashed sweet potatoes on the menu?Other sweets like themed cupcakes and cookies would be better for an after school treat. Kids never really are ones for holiday meals, preferring to eat the dessert instead of the meal. The same is true for th e fruits and nuts, usually the final act in the Thanksgiving dinner.Have them any time.There's no rule again.
The Thanksgiving dinner can be spread out. doing such makes it easier on the home chef. It also makes the holiday more enjoyable with minor dishes getting their own days to shine.
Saturday, November 15, 2014
Friday, November 14, 2014
Tuna For Thanksgiving///
Nothing beats a full on holiday dinner? There's s yams, salad, rolls and tuna????? Yup. Some people want no part of a dried , stringy fowl or the leftovers attached to it. What some foodies want may not be traditional but it can be deemed a holiday meal, just not in the US,
The idea was the subject of an article in Wednesday's revamped New York Times food section.Jeff Gordonier , a regular contributor to the section wrote about this foodie fantasty. He interviewed a number of chefs, gleaning what their holiday would be like if they had had their way.Zac Pellaccio at Food & Game wants plump gleaming oysters and wild mushrooms grilled over the heats. He does desire turkeys but have them cooked rotisserie style along with stuffing made in a cast iron pot. Sandra Beasley, a poet and author would prefer roast salmon, then have it incorporated into a salad later and much later as a sandwich.Amanda Freitag, the chef at the Empire Diner goes to an entirely different cuisine for her dream Thanksgiving Day dinner. She imagines a Korean style lay out with fried fish splattered with spicy sauce. Instead of cranberries, there would be kimchi and a few other .
pickled sides.
For those with celiac disease such as Gaven Kayson, the former chef at Café Boulud and now current owner of Spoon and Stable in Minneapolis, the pies and stuffings are a no go. He'd rather have socca xhips with anchovy, along with shrimp, oysters and grilled lamb. Even non chefs like the nurse practioner,Shelley Simons of Atlanta would rather have king crab claws and asparagus,However there are some of us, myself included that like the traditional dinner. However if there are some of you out there who would like a leg of lamb or roast duck instead of the roasted tom, wait until New Year's Day. The relatives will be too sloshed or still in bed when you experiment and sub in something wildly innovative for the usual ham and Hoppin John.
Thanksgiving is always a polarizing holiday.some want turkey and tradition, others want tuna and wild rice.Keep in mind that the holiday is really four days long. If you can't get what you want on the actual day, there's always Black Friday to try out that baked salmon.
The idea was the subject of an article in Wednesday's revamped New York Times food section.Jeff Gordonier , a regular contributor to the section wrote about this foodie fantasty. He interviewed a number of chefs, gleaning what their holiday would be like if they had had their way.Zac Pellaccio at Food & Game wants plump gleaming oysters and wild mushrooms grilled over the heats. He does desire turkeys but have them cooked rotisserie style along with stuffing made in a cast iron pot. Sandra Beasley, a poet and author would prefer roast salmon, then have it incorporated into a salad later and much later as a sandwich.Amanda Freitag, the chef at the Empire Diner goes to an entirely different cuisine for her dream Thanksgiving Day dinner. She imagines a Korean style lay out with fried fish splattered with spicy sauce. Instead of cranberries, there would be kimchi and a few other .
pickled sides.
For those with celiac disease such as Gaven Kayson, the former chef at Café Boulud and now current owner of Spoon and Stable in Minneapolis, the pies and stuffings are a no go. He'd rather have socca xhips with anchovy, along with shrimp, oysters and grilled lamb. Even non chefs like the nurse practioner,Shelley Simons of Atlanta would rather have king crab claws and asparagus,However there are some of us, myself included that like the traditional dinner. However if there are some of you out there who would like a leg of lamb or roast duck instead of the roasted tom, wait until New Year's Day. The relatives will be too sloshed or still in bed when you experiment and sub in something wildly innovative for the usual ham and Hoppin John.
Thanksgiving is always a polarizing holiday.some want turkey and tradition, others want tuna and wild rice.Keep in mind that the holiday is really four days long. If you can't get what you want on the actual day, there's always Black Friday to try out that baked salmon.
Thursday, November 13, 2014
A Crispy Take O Cornbread
No matter how you make it, cornbread is just downright tasty. It's a great side for chili ,fried chicken or just on it's own with butter, jam or even a dash of hot sauce. Surprisingly it's not the corn that makes it but the other ingredients such as the browned butter added to it. This is what gives the bread its homy yet deep flavor.
Melissa Clark realized this and wrote about in in yesterday's New York Times Wednesday Food section (Yes, it's gone back to the original name that Craig Claiborne gave the section in 1957. Thank current editor Sam, Sifton for that). She discovered that browning butter gives more of a flavor boost than using just plain or raw butter.Also a copious amount of butter keeps the batter and then the finished product moist. The last thing any home chef wants is a dry corn bread.It will be too crumbly as well as somewhat tasteless. Be warned. Browned butter can be tricky to make. Ms. Clark recommends using your nose when doing this. The aroma should be nutty however when it starts smelling like chestnuts roasting on a open fire , shut off the gas.Another must is baking the bread in a skillet .A 12 inch one is recommended , especially if you are making it for a big crowd. If you want a smaller amount use a nine inch skillet.Baking it on the stovetop is much more in the way of how it was originally made.
Ms Clark's recipe is a minimalist one It has the butter ,but also maple syrup for sweetness. (you can add sugar if you want instead of this. Whole wheat flour can also be subbed in instead of white for a healthier version. The recipe can go either sweet or savory. Chocolate chips can be added for a different kind of treat ,making it a more of a breakfast bread. For more of a dinner bread, you can add cheese , whether the fiery pepper jack or the biting cheddar to the batter. Herbed corn bread is also another way to go.Toss in thyme, parsley and rosemary together or separately. Corn kernels are also good. They emphasize the flavor as well as add texture . Hot sauce is usually drizzled on the finished product however if you want zing., then mix in a drop or two into the batter. Stir well, or you'll wind up with bands of fire instead of a uniform flavor. Whatever you do , just remember to use browned butter. This is what makes the corn bread moist and nutty.
Nothing beats a well made corn bread The secret is not in the corn itself but the butter itself. Browned butter gives it the moistness and flavor needed to be classic.
Melissa Clark realized this and wrote about in in yesterday's New York Times Wednesday Food section (Yes, it's gone back to the original name that Craig Claiborne gave the section in 1957. Thank current editor Sam, Sifton for that). She discovered that browning butter gives more of a flavor boost than using just plain or raw butter.Also a copious amount of butter keeps the batter and then the finished product moist. The last thing any home chef wants is a dry corn bread.It will be too crumbly as well as somewhat tasteless. Be warned. Browned butter can be tricky to make. Ms. Clark recommends using your nose when doing this. The aroma should be nutty however when it starts smelling like chestnuts roasting on a open fire , shut off the gas.Another must is baking the bread in a skillet .A 12 inch one is recommended , especially if you are making it for a big crowd. If you want a smaller amount use a nine inch skillet.Baking it on the stovetop is much more in the way of how it was originally made.
Ms Clark's recipe is a minimalist one It has the butter ,but also maple syrup for sweetness. (you can add sugar if you want instead of this. Whole wheat flour can also be subbed in instead of white for a healthier version. The recipe can go either sweet or savory. Chocolate chips can be added for a different kind of treat ,making it a more of a breakfast bread. For more of a dinner bread, you can add cheese , whether the fiery pepper jack or the biting cheddar to the batter. Herbed corn bread is also another way to go.Toss in thyme, parsley and rosemary together or separately. Corn kernels are also good. They emphasize the flavor as well as add texture . Hot sauce is usually drizzled on the finished product however if you want zing., then mix in a drop or two into the batter. Stir well, or you'll wind up with bands of fire instead of a uniform flavor. Whatever you do , just remember to use browned butter. This is what makes the corn bread moist and nutty.
Nothing beats a well made corn bread The secret is not in the corn itself but the butter itself. Browned butter gives it the moistness and flavor needed to be classic.
Wednesday, November 12, 2014
Holiday Cooking without The Hassle
The Super Bowl of cooking is only a scant two weeks away. It's a day when even the most experienced of home chefs freak out . However there's no need to worry. There's a way of being chilled to almost Zen levels in the midst of a hot kitchen.
New York Times Food regular Kim Severson writes about this in the new revamped Wednesday section.(the section went back to the original name that Craig Claiborne gave it in 1957). She got to spend time with chef Regina Charboneau who knows a thing about throwing big Thanksgiving dinners. During her time in San Franscisco , being chef at the famed Biscuits And Blues and Regina's she fed fellow San Fransciscan Robin Williams, along with Shirley Maclaine, Tim Curry , the Rolling Stones and Lily Tomlin. She now reigns over her own table in Natchez Mississippi. She shares my philosophy of convenience over convention. Chef Charboneau buys prepared pie crusts/ There are also store bought hot dog buns subbing in for brioche in her famed brioche and mushroom stuffing.Her brother helps in smoking the turkeys. However it helps to have a plan which is why Chef Charboneau has started almost a month ago. She has already saving drippings to make gravy. She also has her freezer stuffed with sides that will only have to be thawed and reheated Thanksgiving Day.
Ms. Severson also has some tips for home chefs wanting to avoid last minute problems . Do all your shopping within the week of cooking the feast. Salads and greens should be bought a day before, simply because of the freshness.Set out all your serving platters and bowls the week before too.Decide what dishes will hold what sides. Mark with a sticky note.As for centerpieces think fuss free mums, gourds or little pumpkins. Fooling with ,a big floral display will only take away your time from the kitchen, Start saving the drippings from roasts ad chickens. These can be frozen and thawed the day of.Figure how much you will need per person, figure a pound of turkey per person, half a pound for kids under twelve. Prep the mashed ahead of time. Don't use the morning to watch the parade. Peel and dice th e night before and submerge in a huge pot of water. As soon as you get up, salt the water and start cooking the spuds. Add melted butter and milk as you mash. Keep this warm throughout the day. Serve store bought rolls and desserts on your prettiest plates to distract guests from realizing you didn't bake them yourself.Also don't appear flustered. Cut corners to save a little time for yourself.
Thanksgiving should be spent with family , enjoying a tasty feast as you count your blessings. Try to minimize your time and anxiety by prepping before. You'll be thankful that you did.
New York Times Food regular Kim Severson writes about this in the new revamped Wednesday section.(the section went back to the original name that Craig Claiborne gave it in 1957). She got to spend time with chef Regina Charboneau who knows a thing about throwing big Thanksgiving dinners. During her time in San Franscisco , being chef at the famed Biscuits And Blues and Regina's she fed fellow San Fransciscan Robin Williams, along with Shirley Maclaine, Tim Curry , the Rolling Stones and Lily Tomlin. She now reigns over her own table in Natchez Mississippi. She shares my philosophy of convenience over convention. Chef Charboneau buys prepared pie crusts/ There are also store bought hot dog buns subbing in for brioche in her famed brioche and mushroom stuffing.Her brother helps in smoking the turkeys. However it helps to have a plan which is why Chef Charboneau has started almost a month ago. She has already saving drippings to make gravy. She also has her freezer stuffed with sides that will only have to be thawed and reheated Thanksgiving Day.
Ms. Severson also has some tips for home chefs wanting to avoid last minute problems . Do all your shopping within the week of cooking the feast. Salads and greens should be bought a day before, simply because of the freshness.Set out all your serving platters and bowls the week before too.Decide what dishes will hold what sides. Mark with a sticky note.As for centerpieces think fuss free mums, gourds or little pumpkins. Fooling with ,a big floral display will only take away your time from the kitchen, Start saving the drippings from roasts ad chickens. These can be frozen and thawed the day of.Figure how much you will need per person, figure a pound of turkey per person, half a pound for kids under twelve. Prep the mashed ahead of time. Don't use the morning to watch the parade. Peel and dice th e night before and submerge in a huge pot of water. As soon as you get up, salt the water and start cooking the spuds. Add melted butter and milk as you mash. Keep this warm throughout the day. Serve store bought rolls and desserts on your prettiest plates to distract guests from realizing you didn't bake them yourself.Also don't appear flustered. Cut corners to save a little time for yourself.
Thanksgiving should be spent with family , enjoying a tasty feast as you count your blessings. Try to minimize your time and anxiety by prepping before. You'll be thankful that you did.
Tuesday, November 11, 2014
A Good Meal For Our Heroes
Today is our Veteran's Day ,a day when we honor our veterans from all the wars.However we should honor them year round, ?The best way to show gratitude is through kind acts.For foodie's that would be a well cooked meal or a homemade special dish.
One of the best ways to show how much our service men and women mean to us is the care package.Many churches and women's groups throughout the country are sending packages full of favorite snacks and home made treats.According to Veterans United the best stuff to pack are the Taco Bell hot sauce packets. Another must pack are those little bottles of syrup you add to water bottles.Most of our troops are still in the Middle East so the areas can be alternately hot and dry .They come in all flavors so send a variety of them.Tinned goods like tuna fish and deviled ham are welcomed as is canned chicken.Soldiers also like to receive beef jerky and sunflower seeds, snacks that are packed full of protein and taste.As much as you want to bake cookies and cakes along with making fudge, don't Baked goods and soft candies do not travel well.If you do want to put forth your baking skills, then go to the veteran's home with your creations.Hard candies are fine travel well and won't get gooey.If you're also sending toiletries such as liquid soap or cologne, pack these separately from the food. Nothing is worse than if all that breaks and spills all over the foodstuffs.If you do so, pack everything in a lot of bubble wrap as protection.
Veterans young and old appreciate not only a good meal but good conversation.Even treating your neighborhood vet to a donut and coffee can be a fun time, especially if you ask about his or her life.Dinners are also welcome as well.Many chain restaurants will offer our service people a free meal.Privately owned restaurant owners should follow suit and extend the same offer . It means so much to veterans to have their favorite places and chefs honor them.Another idea is having a homecoming block party to honor any neighbors serving.The rest of the neighborhood can help in making the returning vet 's favorite foods with plenty left over for a second meal. Another thankful gesture is inviting them and their families over for a Saturday night game night or Sunday brunch.If you're very close with them, offer to cook a romantic dinner along with taking the kids for the night.If it's an elderly veteran, offer both cooking and food shopping or at least take them shopping. you can help them choose nutrituous fruits and vegetables. You can also help them stock up on staples as well.
Honoring veterans shouldn't just be relegated to one day a year. They should be honored every day .They served for us. Now it's our turn to save them.
.
Monday, November 10, 2014
Retasting Stouffer's
Sometimes a microwave meal is actually good. It s that way with Stouffer's, This is a company that actually cares about what goes into its. dishes and strives for a homemade taste. Another plus is that the company makes dishes just for one as well as for a crowd. Any home chef can make a meal for one for lunch and then one of the bakes for the family later on.
One of the Stouffer's meals best qualities is the flavor. The meals do actually taste like homemade.I recently ate their stufferd peppers and it was exactly like something I would have made.The stuffing, chopped beef and rice, was perfectly tender and tasty.I love the fact that the pepper had a good bath of tomato sauce. The last was plentiful, easily sopped up with bread. The stuffed peppers also come in the crowd size as well. My meal was part of the Just Me line, where you can get single servings. The line also has also Swedish meatballs which has four meatballs and a small side of egg noodles and cream sauce.There is ,of course, their signature dish, French bread pizza. which not only makes a quick tasty meal but also a quick tasty snack too.The company has also cashed in on the baked mac and cheese craze creating individual cups filled with elbow macaroni and cheddar. These are great fast meals and can even be complimented with a salad for a more substantial lunch or dinner. Even breakfast lovers can enjoy a meal for one with bacon and eggs , sausage and eggs and Southwestern scramble..
Another plus is that the company also has dishes that the other brands don't.They have a Welsh rarebit which is a great weekend dish when you want something fun and hearty.Try their cinnamon apples either for dessert or if you have a pork roast.One of the best aspects of Stouffers is that they have party sized dishes. This is a boon , especially for the upcoming party season. They have a large lasagna, perfect for an indoor tailgating party. Serve it with Stouffer's chicken enchiladas.It's eight corn enchiladas stuffed with meat and served on a bed of rice.These can be customized , such as a sprinkling if Parmesan over the lasagna or a side of tangy salsa with the Mexican dinner.Another idea is taking two of the family pack meals and also using them. Have a bake fest with the girls . Before doing the dirty work of pie baking and cookie cutting, treat them to a hot meal of Salsbury steak or chicken breasts. Treat your pajama party to the spaghetti and meatballs.
Stouffer's is the perfect brand for those who want good food quick. Heat up anything from their breakfast for one to their party dishes. It's like you whipped up a tasty dish , but without all the stress and mess.
One of the Stouffer's meals best qualities is the flavor. The meals do actually taste like homemade.I recently ate their stufferd peppers and it was exactly like something I would have made.The stuffing, chopped beef and rice, was perfectly tender and tasty.I love the fact that the pepper had a good bath of tomato sauce. The last was plentiful, easily sopped up with bread. The stuffed peppers also come in the crowd size as well. My meal was part of the Just Me line, where you can get single servings. The line also has also Swedish meatballs which has four meatballs and a small side of egg noodles and cream sauce.There is ,of course, their signature dish, French bread pizza. which not only makes a quick tasty meal but also a quick tasty snack too.The company has also cashed in on the baked mac and cheese craze creating individual cups filled with elbow macaroni and cheddar. These are great fast meals and can even be complimented with a salad for a more substantial lunch or dinner. Even breakfast lovers can enjoy a meal for one with bacon and eggs , sausage and eggs and Southwestern scramble..
Another plus is that the company also has dishes that the other brands don't.They have a Welsh rarebit which is a great weekend dish when you want something fun and hearty.Try their cinnamon apples either for dessert or if you have a pork roast.One of the best aspects of Stouffers is that they have party sized dishes. This is a boon , especially for the upcoming party season. They have a large lasagna, perfect for an indoor tailgating party. Serve it with Stouffer's chicken enchiladas.It's eight corn enchiladas stuffed with meat and served on a bed of rice.These can be customized , such as a sprinkling if Parmesan over the lasagna or a side of tangy salsa with the Mexican dinner.Another idea is taking two of the family pack meals and also using them. Have a bake fest with the girls . Before doing the dirty work of pie baking and cookie cutting, treat them to a hot meal of Salsbury steak or chicken breasts. Treat your pajama party to the spaghetti and meatballs.
Stouffer's is the perfect brand for those who want good food quick. Heat up anything from their breakfast for one to their party dishes. It's like you whipped up a tasty dish , but without all the stress and mess.
Saturday, November 8, 2014
Your Own Spin
It's always fun to come up with a new recipe. Yet to create a dish from scratch can be time consuming It.can be done, just by takin g a boxed or canned food and putting your own personal touches on them. It's a way of jazzing up plain food as well as adding spark to a meal or dessert.
This is a not a new concept. Chefs Sandra Lee and Jamie Oliver have recommended using boxed, canned or bottled foods for easy cooking for the past fifteen years. Chef Lee has had much success with this, as she creates cakes using Duncan Hines or Pilsbury mixes. She even frosts the finished products with canned icing. It's nothing to be ashamed of; home chefs have been doing this for over a century with earlier generations embracing tomato soup, flaked coconut and tinned pineapple .Desserts are the most generous. A plain chocolate cake mix can be turned into a Rocky Road treat just by adding any kind of nuts chocolate chips and mini marshmallows. That same cake can also be turned into a coolly elegant dessert simply by adding a few drops of mint flavoring . Ice cream can get personalized by adding a cup of peanut butter or pureed berries Just make sure that the ice cream is soft when mixing. It can be returned to the freezer afterwards. Those no bake pie kits are blank canvasses. A cheese cake can be turned into something special with a tinned fruit topping like raspberry or strawberry.
Savory foods can also be zinged up with some additions. One of my favorites, Stovetop Stuffing can be customized any way.Sage can be added for more flavor, orr sweetness toss in a scant tablespoon of dried cranberries. A favorite quick meal. is store bought fresh sliced turkey with jarred gravy. I then make the stuffing and later assemble as a kind of open faced hot sandwich.It beats a wimpy slice of bread and is more substantial. Another easy dish is beans and rice. Try the Uncle Ben's rice cups. Use any of Goya's beans and mix You can add cilantro sliced onion and garlic. Bean salad is also a fun and easy side even now during the cold weather.The plain hot dog is another versatile food that can jazzed up.Before grilling split them down the middle . After they are done add anything from sharp cheddar to chili . Even better a a sriracha sauce to liven them up.
It's OK to used mixes and prepared foods. All it takes is one personal spin to make it your own. Add a dash of that or a pinch of this and you;ve got a dish with your signature on it.
This is a not a new concept. Chefs Sandra Lee and Jamie Oliver have recommended using boxed, canned or bottled foods for easy cooking for the past fifteen years. Chef Lee has had much success with this, as she creates cakes using Duncan Hines or Pilsbury mixes. She even frosts the finished products with canned icing. It's nothing to be ashamed of; home chefs have been doing this for over a century with earlier generations embracing tomato soup, flaked coconut and tinned pineapple .Desserts are the most generous. A plain chocolate cake mix can be turned into a Rocky Road treat just by adding any kind of nuts chocolate chips and mini marshmallows. That same cake can also be turned into a coolly elegant dessert simply by adding a few drops of mint flavoring . Ice cream can get personalized by adding a cup of peanut butter or pureed berries Just make sure that the ice cream is soft when mixing. It can be returned to the freezer afterwards. Those no bake pie kits are blank canvasses. A cheese cake can be turned into something special with a tinned fruit topping like raspberry or strawberry.
Savory foods can also be zinged up with some additions. One of my favorites, Stovetop Stuffing can be customized any way.Sage can be added for more flavor, orr sweetness toss in a scant tablespoon of dried cranberries. A favorite quick meal. is store bought fresh sliced turkey with jarred gravy. I then make the stuffing and later assemble as a kind of open faced hot sandwich.It beats a wimpy slice of bread and is more substantial. Another easy dish is beans and rice. Try the Uncle Ben's rice cups. Use any of Goya's beans and mix You can add cilantro sliced onion and garlic. Bean salad is also a fun and easy side even now during the cold weather.The plain hot dog is another versatile food that can jazzed up.Before grilling split them down the middle . After they are done add anything from sharp cheddar to chili . Even better a a sriracha sauce to liven them up.
It's OK to used mixes and prepared foods. All it takes is one personal spin to make it your own. Add a dash of that or a pinch of this and you;ve got a dish with your signature on it.
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