June is here and with it comes the first of the summer harvests. t's an exciting time for foodies and home chefs.. New and healthy dishes can be made. Main meals and desserts can have a nice fresh from the garden taste to them.
If you're in the Garden State, New Jersey, like I am , then then you should be on tenterhooks.This is the month when first harvests of blueberries and cherries will be ripening. They'll be perfect for pies, crisps and parfait as well as just eaten fresh for a healthy dessert or snack.Cucumbers come later in the month, think of all those refreshing salad made with them, mixed with sour cream and fresh picked dill. Jersey farms also yield up beets broccoli and cabbage too. Nothing beats a yummy beet salad with just the boiled ones dressed in a simple vinaigrette. With the cabbage, think slaws that will go perfectly with all that barbecue fare. Broccoli means salads and sides - and the added benefit of an extra green in the diet. Our neighbors New York and Pennsylvania have similar harvests with Pennsylvania has the extra bonus of early onion, squash and snap bean harvests. Take a trip out to Pennsylvania farm country for a weekend and come back with a car or van loaded with good stuff. Head to Varick New York annual cherry festival in the Cayuga Lake- Finger Lakes district.
For those Marylanders,crabs aren't the only good food on their June menu. The state is bursting with all sorts of produce thanks to them ripening right now.They already have Spring's best with their asparagus, spinach and strawberries.There are also green peas,snap beans and that perfect dessert ingredient, red and black raspberries.Lettuce and summer squash are also blooming righ now.Nearby Delaware has all these harvests too plus tomatoes and potatoes . Whether you're there for a weekend or for a week,take advantage of the farmer's markets there.Midwesterners will enjoy similar harvests,If you;'re in Illinois get the pie crusts and Ice cream ready because it's rhubarb season there now. neighboring states, Indiana and Wisconsin also have similar harvests with Wisconsin bursting with peaches. Imagine them with the fresh cream from America's Dairy State.Washington State gives us luscious cherries and currents along with the unusual hybrid tayberry. This is a cross between a blackberry and a raspberry and can be used in sorts of dishes form salads to pies.It's also zucchini season there as well so think about zucchini Parmesan or sautéed with garlic.
June is the start of the summer harvest season. Jump right in and take advantage of the amazing bounty nationwide. Add fresh veggies and fruits to meals and desserts for a refreshing, just picked flavor.
Monday, June 1, 2015
Saturday, May 30, 2015
Foodie Shower Surprises
Shower season is upon us and with it the same boring lists.
There’s the blender, the ice cream maker, the towels, and so on and snoring so
on. It’s time to liven up those gifts with over the top extras.Not only will
the happy food obsessed couple remember them but your gifts will be talked
about for years to come.
Of course couples want basics. That’s obvious.They need tea
towels and tablecloths, napkins ad napkin rings. If you can add an extra touch
by ordering the prestamped table linens from such companies as Mary Maxim’s or
Herrschner’s for exquisite napkins and tablecloths. Mind you these should be
ordered well in advance, especially the tablecloths, because it can take four
to five months to embroider. For something a little less labor intensive Mary
Maxim offers cotton yarn that can be knitted or crocheted into dishrags and
towels. The color selection is amazing with about twenty colors to choose from
along with free patterns. They also offer dishcloths that can be decorated with
plastic paints that don’t wash off or run when wet. Another idea is creating
napkin rings using Mary Maxim’s beads and jewelry wires. This makes a unique
gift , along with embroidered dinner napkins.Home made ceramic plates , platters
and dishes are also unusual and different shower presents. Think a hand painted
cheese platter with a cheese of the month club membership attached. A hand
decorated cake stand is perfect
especially when it comes with a hand written book of family dessert
recipes. Barbecue lovers will adore personalized steak brands with their
initials. Pair it with some interesting barbecue sauces and rubs from Hi
Mountain.
For the true foodie couple think a basket of high quality
condiments, spices and /or ingredients. For those who love cooking Asian, then
think a basket of San-J sauces. These are pure soy , developed from an ancient
Chinese/Japanese recipe. They can work with everything from stir fries to
acting as a dipping sauce for tempura and teriyaki. Exotic spices like za’atar
and saffron are sometimes costly and out of reach on a newlywed’s budget. Treat
the couple to them along with ingredients related to them like rice or couscous along with cookbooks
featuring recipes with them.Costly utensils like chef’s knives are always
welcomed , especially if you can include a sharpening stone. Don’t fret about
it being hard to find.Most stones can be
found at even Bed Bath & Beyond and Williams & Sonoma. Mandolines, so
often neglected on lists, but provide perfectly sliced potatoes and zucchini
would be a different but much appreciated gift.The price range varies but you
can find a surprisingly inexpensive one at Williams & Sonoma for under
forty dollars. To give it an extra kick ,include the practical but never given
sack of potatoes.Bakers can enjoy the extra surprise of sanded sugar in
different colors along with edible gold and silver glitter with baking tins or
cookie sheets. Also really good chocolate for baking will never be turned down.
This too can be added in a gift pyramid featuring all things cake and cookie.
Shower gifts can be made exciting by adding that something
extra. Give your favorite couple something , fun and expensive, exotic and
pretty. Make your gift not only much appreciated but also memorable too.
Friday, May 29, 2015
A Springtime Treat Peas
Peas are the often forgotten Spring time vegetable. Most home chefs usually just relegate it to a side, usually with a winter roast or fall soup. Yet fresh picked ones are springy , almost minty tasting. They can be made into a variety of different dishes , from main ones to salads and even hors d' oeuvres.
Peas have been around since ancient times, first being cultivated in Neolithic Era Greece, Syria and Turkey.Peas or pisum sativum are actually the fruit of the pea pods.They are usually eaten in the immature or semi ripe stage and can be canned, fresh or frozen..They're usually green but can also be purple or yellow.Green peas have been enjoyed by centuries, keeping famine at bay during the Middle Ages due to their versatility and abundance during droughts.. They were popular in France and early America, where Thomas Jefferson grew thirty different kinds of the cultivar. Victorians loved them especially when canning came in, allowing people to eat them all year round. Peas are one of the best vegetables to eat because they are high in folate, part of the Vitamin B family as well as being loaded with Vitamins A, C and K. They re incredibly low in calories , 125 calories a cup which makes them the ideal summer food...Peas are actually graded, the smaller have the highest, due to their tenderness.Le Seuer is one of the best canned peas however the most flavorful are fresh ,whether from your garden or the farmer's market.
These little green gems were featured in a healthy recipe in Wednesday's New York Times Food section. Martha Rose Schulman , who usually writes for the Tuesday Health recipes gave us a garlic shrimp recipe , brightened up by English peas. These cut the garlickyness and add to the seafood's sweetness.A warm weather favorite is pea salad.It is good with just a plain vinaigrette. You don't want an overpowering dressing that can drown out the sweet flavor.Another salad idea is combining white rice and mint. This is the perfect foil for lamb or beef kabobs or for grilled lamb chops. Peas can also be pounded into hummus. They're mashed like chickpeas and then add olive oil during this to create a satiny textured dip. some recipes call for a clove but just sea salt and freshly ground pepper are really all it needs.They do have to be cooked first , usually for one to three minutes only.Of course, the most famous dish is pea soup. This can be made with a ham bone for added flavor or parsley for a fresher taste. One of the best dishes is the Roman piselli al prosciutto, a yummy combo of braised sweet peas with cooked prosciutto or ham and white onions. A simple side dish is steamed peas with melted butter. This works with any kind of meat and is super easy to make.
Peas should be the stars of the Spring table. They are fresh and sweet, high in vitamins and low in calories. Make them to day for a yummy good for you treat.
Peas have been around since ancient times, first being cultivated in Neolithic Era Greece, Syria and Turkey.Peas or pisum sativum are actually the fruit of the pea pods.They are usually eaten in the immature or semi ripe stage and can be canned, fresh or frozen..They're usually green but can also be purple or yellow.Green peas have been enjoyed by centuries, keeping famine at bay during the Middle Ages due to their versatility and abundance during droughts.. They were popular in France and early America, where Thomas Jefferson grew thirty different kinds of the cultivar. Victorians loved them especially when canning came in, allowing people to eat them all year round. Peas are one of the best vegetables to eat because they are high in folate, part of the Vitamin B family as well as being loaded with Vitamins A, C and K. They re incredibly low in calories , 125 calories a cup which makes them the ideal summer food...Peas are actually graded, the smaller have the highest, due to their tenderness.Le Seuer is one of the best canned peas however the most flavorful are fresh ,whether from your garden or the farmer's market.
These little green gems were featured in a healthy recipe in Wednesday's New York Times Food section. Martha Rose Schulman , who usually writes for the Tuesday Health recipes gave us a garlic shrimp recipe , brightened up by English peas. These cut the garlickyness and add to the seafood's sweetness.A warm weather favorite is pea salad.It is good with just a plain vinaigrette. You don't want an overpowering dressing that can drown out the sweet flavor.Another salad idea is combining white rice and mint. This is the perfect foil for lamb or beef kabobs or for grilled lamb chops. Peas can also be pounded into hummus. They're mashed like chickpeas and then add olive oil during this to create a satiny textured dip. some recipes call for a clove but just sea salt and freshly ground pepper are really all it needs.They do have to be cooked first , usually for one to three minutes only.Of course, the most famous dish is pea soup. This can be made with a ham bone for added flavor or parsley for a fresher taste. One of the best dishes is the Roman piselli al prosciutto, a yummy combo of braised sweet peas with cooked prosciutto or ham and white onions. A simple side dish is steamed peas with melted butter. This works with any kind of meat and is super easy to make.
Peas should be the stars of the Spring table. They are fresh and sweet, high in vitamins and low in calories. Make them to day for a yummy good for you treat.
Thursday, May 28, 2015
Your Own City Garden
Pity the poor apartment dweller.who doesn't have the luxury of fresh herbs or veggies. They have to go to their local farmer's markets or supermarkets for these culinary essentials. However that can change. City dwellers can grow their own greens and aromatics along with mushrooms! It's easy to do , even for brown thumbers.
It was the subject of an article by new writer Annie Raver in yesterday's New York Times Food section. Ms. Raver interviewed Kerry Trueman and Matt Rosenberg who are "urban gardeners" that first turned their roof into a rooftop garden. They started with tomatoes and them built large planters to hold roses and strawberries, Corn, blueberries and even hops followed.Sadly this had to be dismantled due to a 1998 legal dispute to keep their building rent stabilized.Their window boxes now hold their greens. These are deeper than the typical windowbox with a length of 4.1/2 feet and a depth of 1 1/2 feet. The Trueman-Rosenbergs also made sure these were situated at the north, east and south to better capture the sun. They have sugar peas climbing up a homemade bamboo and yarn trellis. They have black edamame or panther soybeans as well along with Bright Light chard, a more heat resilient green than spinach. Apartment owners can also grow plant indoors, namely mushrooms. Home Depot sells kits that can be easily set up Keep in mind that if city folk want eggplants and tomatoes, they do need eight hour of sun while lettuces and herbs need only two to three hours of light.
Many apartment and condo dwellers may have reservarions about starting a garden.After all it does involve- dirt - along with fertilizer and water. However nowadays its' extremely easy - and neat to maintain plants. The window boxes have only three sides instead of the traditional four.The open side faces the apartment where the roots are contained in malleable bags called Root Pouches. These can be moved around and easily washed.At the end of the season they can be cleaned, folded and stored for next Spring They also come in different sizes so herbs can be grown in the one gallon pouch while veggies can be grown in the bigger ones. The Root Pouches are also made from recycled plastic water bottles , another plus. As for potting soil, it now comes in lightweight compressed bricks. Just add water and it expands into ten pounds of potting soil.Another help is Rain Mat which helps seedlings grow deep, downward roots. This makes the plants heat and drought resistant. There is Better Than Rocks, a recycled plastic that prevents the plants from becoming waterlogged from storms and Terra Sorb which retains water and keeps the soil moist during heat waves.
Anyone can have a garden with fresh veggies and herbs. Apartment dwellers will love the idea of having their favorites at their fingertips.It's easy to have a high rise green spot.
o
It was the subject of an article by new writer Annie Raver in yesterday's New York Times Food section. Ms. Raver interviewed Kerry Trueman and Matt Rosenberg who are "urban gardeners" that first turned their roof into a rooftop garden. They started with tomatoes and them built large planters to hold roses and strawberries, Corn, blueberries and even hops followed.Sadly this had to be dismantled due to a 1998 legal dispute to keep their building rent stabilized.Their window boxes now hold their greens. These are deeper than the typical windowbox with a length of 4.1/2 feet and a depth of 1 1/2 feet. The Trueman-Rosenbergs also made sure these were situated at the north, east and south to better capture the sun. They have sugar peas climbing up a homemade bamboo and yarn trellis. They have black edamame or panther soybeans as well along with Bright Light chard, a more heat resilient green than spinach. Apartment owners can also grow plant indoors, namely mushrooms. Home Depot sells kits that can be easily set up Keep in mind that if city folk want eggplants and tomatoes, they do need eight hour of sun while lettuces and herbs need only two to three hours of light.
Many apartment and condo dwellers may have reservarions about starting a garden.After all it does involve- dirt - along with fertilizer and water. However nowadays its' extremely easy - and neat to maintain plants. The window boxes have only three sides instead of the traditional four.The open side faces the apartment where the roots are contained in malleable bags called Root Pouches. These can be moved around and easily washed.At the end of the season they can be cleaned, folded and stored for next Spring They also come in different sizes so herbs can be grown in the one gallon pouch while veggies can be grown in the bigger ones. The Root Pouches are also made from recycled plastic water bottles , another plus. As for potting soil, it now comes in lightweight compressed bricks. Just add water and it expands into ten pounds of potting soil.Another help is Rain Mat which helps seedlings grow deep, downward roots. This makes the plants heat and drought resistant. There is Better Than Rocks, a recycled plastic that prevents the plants from becoming waterlogged from storms and Terra Sorb which retains water and keeps the soil moist during heat waves.
Anyone can have a garden with fresh veggies and herbs. Apartment dwellers will love the idea of having their favorites at their fingertips.It's easy to have a high rise green spot.
o
Wednesday, May 27, 2015
Lebanese Cooking Redefined
Most people think Lebanese cuisine consists of hummus smeared on pita. There may be some lamb involved but that's it. However the cooking is much more than that, with complex savory and sweet dishes. Spices abound, it's the backbone of the cuisine. It's both sophisticated and earthy , much like the country itself.
It was the topic of Melissa Clark's Cookbook column in today's New York Times Food section. She tried out different recipes from author Maureen Abood's Rosewater And Orange Blossoms (Running Press 2015).The book is taken from her blog of the same name. Ms. Abood is Lebanese - American, having grown up in Michigan, surrounded by a tightknit immigrant family who never forgot their homeland. Hers was a childhood filled with flatbread with za'atar,the mix of dried herbs with sumac and salt along with roasted eggplant. She learned how to create multicourse feasts from her mother, grandmother and aunts.She has stated that Lebanese food is "extremely refined and very aromatic" Savory dishes will call for both cinnamon and parsley\,Herbs coexist with spices in an assortment of dishes It's both healthy and rich, with salads existing next to fragrant lamb , beef and chicken Her cookbook reflects this , mixing traditional Lebanese recipes with fresh , modern twists..Ms. Abood has a culinary pedigree, having worked as a professional chef in San Francisco after graduating culinary school.
Ms Clark gives us good recipes from the book. There is eggplant with lamb , tomato and pine nuts , crunchy roasted za'atar chickpeas and greybeh, lavender and orange blossom cookies.The first is a hearty dish good for now ,perfect for the cooler months. Imagine an eggplant Parmesan with the addition of lamb and butter toasted pine nuts.Cinnamon and garlic are also added for fragrance and flavor . To add another layer of richness,MsClark then tops the whole dish off with mozzarella. The chickpeas would make a good snack or hors d'ouevre. It's simply roasting canned chickpeas in a 400 degree oven for half an hour. They're then tossed in a mix of extra virgin olive oil, za'atar and sea salt. These can keep up to a week however they're sure to be gone in seconds. The cookies, are a form of shortbread.Orange blossom water,a staple in Lebanese cooking adds a light aromatic touch as the surprise ingredient of two teaspoons of dried lavender. There are also other dishes such as the traditional lamb kibbeh also made with tomatoes for a vegan version.
Lebanese food is much more than just hummus and pita. It is dishes rich with spices and herbs. It is layered casseroles that combine staples like eggplant, tomatoes and lamb. It is the food of good cooking and good eating,.
It was the topic of Melissa Clark's Cookbook column in today's New York Times Food section. She tried out different recipes from author Maureen Abood's Rosewater And Orange Blossoms (Running Press 2015).The book is taken from her blog of the same name. Ms. Abood is Lebanese - American, having grown up in Michigan, surrounded by a tightknit immigrant family who never forgot their homeland. Hers was a childhood filled with flatbread with za'atar,the mix of dried herbs with sumac and salt along with roasted eggplant. She learned how to create multicourse feasts from her mother, grandmother and aunts.She has stated that Lebanese food is "extremely refined and very aromatic" Savory dishes will call for both cinnamon and parsley\,Herbs coexist with spices in an assortment of dishes It's both healthy and rich, with salads existing next to fragrant lamb , beef and chicken Her cookbook reflects this , mixing traditional Lebanese recipes with fresh , modern twists..Ms. Abood has a culinary pedigree, having worked as a professional chef in San Francisco after graduating culinary school.
Ms Clark gives us good recipes from the book. There is eggplant with lamb , tomato and pine nuts , crunchy roasted za'atar chickpeas and greybeh, lavender and orange blossom cookies.The first is a hearty dish good for now ,perfect for the cooler months. Imagine an eggplant Parmesan with the addition of lamb and butter toasted pine nuts.Cinnamon and garlic are also added for fragrance and flavor . To add another layer of richness,MsClark then tops the whole dish off with mozzarella. The chickpeas would make a good snack or hors d'ouevre. It's simply roasting canned chickpeas in a 400 degree oven for half an hour. They're then tossed in a mix of extra virgin olive oil, za'atar and sea salt. These can keep up to a week however they're sure to be gone in seconds. The cookies, are a form of shortbread.Orange blossom water,a staple in Lebanese cooking adds a light aromatic touch as the surprise ingredient of two teaspoons of dried lavender. There are also other dishes such as the traditional lamb kibbeh also made with tomatoes for a vegan version.
Lebanese food is much more than just hummus and pita. It is dishes rich with spices and herbs. It is layered casseroles that combine staples like eggplant, tomatoes and lamb. It is the food of good cooking and good eating,.
Monday, May 25, 2015
Buy A Serviceperson A Meal
Today is Memorial Day and while we remember the ones who sacrificed their lives for our freedom, we should also remember the living soldiers, sailors,Marines and Air Force. There are so many ways to do this, and one of the nicest ways is through a meal.it doesn't have to be something elaborate (although that would be nice). A hamburger at their favorite burger joint would work, or a lobster roll at the town lobster and crab shack is just a very small way of saying thank you. If they have kids, then get them a coupon book from Wendy's or McDonald's. Treat the older veterans to coffee and a breakfast at the local diner. Volunteer cooking skills and baking skills at your local VFW.
Treat those brave men and women to something - just a very small token of gratitude for their dedication to protecting this country.A cup of coffee or a burger from a favorite eatery is just a way of saying thanks.
Treat those brave men and women to something - just a very small token of gratitude for their dedication to protecting this country.A cup of coffee or a burger from a favorite eatery is just a way of saying thanks.
Saturday, May 23, 2015
Hi Mountain Seasonings = The Perfect Barbecue Flavor
People out west know how to barbecue. A cut of beef is turned into something supreme. Chicken wings are transformed into bites of heaven. Salmon is made into food fit for the gods. It's not just the way of cooking or the griller's expertise. It's due to Hi Mountain Seasonings. The company has all sorts of rubs and marinades , perfect for those summer barbecues ahead.
The products are for the barbecue lover as well as for the huntsman.It's no surprise that the company is located in the rugged country , in the town of Riverton, Wyoming. Hi Mountain was created in 1991, filling a need for curing and drying meats. The company sells sausage making and bacon curing kits along with jerky kits. These are perfect for the home chef who loves artisanal foods such as homemade beef sticks and brined meats such as chicken and turkey. Hi Mountain also sells tools for butchering fresh killed game as well, along with dips for parties. This last is a wide range from spinach and artichoke dips to stuffing seasonings for devilled eggs.! The company also sells campfire meals from a caramel apple crisp breakfast to macaroni and chili.
I tried their pork rub and it was excellent.At first I was a little put off with seeing cayenne pepper listed as one of the ingredients however it proved to be milder an better than what I expected. The rub gave the ribs a nice reddish hue and it was delicious after two hours in the fridge.The honey granules , mustard and cayenne married together nicely in this.After having my home grilled ribs, I doubt that I will be eating them at a restaurant any time soon..I also deviated a little by adding it to pork burgers. A heaping tablespoon added to the ground pork and beef mix made for a flavorful and unique burger. They were tasty and not in need of any ketchup or barbecue sauce.I;m looking forward to trying their garlic pepper rub for my grilled veggies as well as their steak rub.
Barbecue season is upon us. Dress up those ribs and steaks, wings and fish with Hi Mountain Seasonings. They 're tasty , adding zip and zing to ordinary grilling fare. Try them for some spice this summer.
The products are for the barbecue lover as well as for the huntsman.It's no surprise that the company is located in the rugged country , in the town of Riverton, Wyoming. Hi Mountain was created in 1991, filling a need for curing and drying meats. The company sells sausage making and bacon curing kits along with jerky kits. These are perfect for the home chef who loves artisanal foods such as homemade beef sticks and brined meats such as chicken and turkey. Hi Mountain also sells tools for butchering fresh killed game as well, along with dips for parties. This last is a wide range from spinach and artichoke dips to stuffing seasonings for devilled eggs.! The company also sells campfire meals from a caramel apple crisp breakfast to macaroni and chili.
I tried their pork rub and it was excellent.At first I was a little put off with seeing cayenne pepper listed as one of the ingredients however it proved to be milder an better than what I expected. The rub gave the ribs a nice reddish hue and it was delicious after two hours in the fridge.The honey granules , mustard and cayenne married together nicely in this.After having my home grilled ribs, I doubt that I will be eating them at a restaurant any time soon..I also deviated a little by adding it to pork burgers. A heaping tablespoon added to the ground pork and beef mix made for a flavorful and unique burger. They were tasty and not in need of any ketchup or barbecue sauce.I;m looking forward to trying their garlic pepper rub for my grilled veggies as well as their steak rub.
Barbecue season is upon us. Dress up those ribs and steaks, wings and fish with Hi Mountain Seasonings. They 're tasty , adding zip and zing to ordinary grilling fare. Try them for some spice this summer.
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