Who doesn't like a competition show. There's drama, tears, back stabbing and Victoria sponge.Yep, the Great British Bake Off is back on the air in America at 7PM on Sundays, thanks to the good people at PBS.It's an informative and fun romp through the various levels of baking. Because it's British to the core, it's not as brutal as some Yank competition shows. It's sort of like a tea- but with bite.
The judges are back - the suave but stingingly honest Paul Hollywood,the sweetly stringent Mary Berry, and the hosts Sue Perkins and Mel Giedroyc. These two are a comedy duo but have also hosted other English food shows such as Light Lunch and Late Lunch.Ms Perkins also was featured with food critic Giles Coren on the Supersizers series where they ate dishes from various centuries. Together this band creates the perfect blend of serious and funny. The hosts offer encouragement and laughter to stressed out bakers, while Mr. Hollywood and Ms Berry offer advice in a teacher like way similar to Tim Gunn's way on Project Runway. The show is divided into three sections, the signature bake where bakers have to make their own recipes according to a certain theme (such as sponge or pies) the technical which is where they all must follow one recipe) usually one contributed by Mr. Hollywood or Ms. Berry) and the show stopper, This last tests the bakers on their skill and talent. All the shows a have a theme, whether, breads, pies, cakes, and biscuits - or cookies here.
Unlike some competition show, the competitors aren't cut throat or even that back stabbing. Maybe it's because they're British and they possess a certain civility there. Like American competitions, the backgrounds are varied. There are no professional bakers here. This season, Season 5 is just starting here (it's the middle of season 6 in the UK). There is Beca, a Welsh military wife who loves both singing and baking, Ali, from Birmingham is the only baker in his family and loves to create tarts while Rob is a space satellite designers who has a thing for foraging mushrooms The bakers are as young as 18 such as Ruby and , older more experienced home bakers such as Deborah and Howard. There are ten bakers per season and the final three compete for the title of Britain's best baker. PBS will air the second show tomorrow.The best moment , came from Josh , a baker eliminated in the very first show. He accidently subbed in salt for sugar in the technical challenge of angel food cake. Seeing Mr. Hollywood choke on it was priceless. Sad to say it was one of the reasons josh was voted off.
The Great British Bake Off is a sweet treat on a Sunday night. Watch it for the drama but also for the great rcipes. It''s a fun and educating race to be the best bakers the United Kingdom has to offer..
Saturday, September 12, 2015
Friday, September 11, 2015
A Day To Help
It's always hard on this day, especially for Americans. We can move on by dong random acts of kindness and community service. This is the time to think about volunteering at soup kitchens and pantries along with helping our military section.
Again, I can't stress the importance of helping those less fortunate. It also is a good idea to include kids, reminding them how truly lucky they really are.If you can chop, dice, mop and wipe, you're welcome at any kitchen. Donate those extra veggies and fruits from your late summer harvest too.Tomatoes, peppers and squash can go a long way in creating sides and stews. Local farms should think about donating fresh apples and pears to both soup kitchens and food pantries. Also these provide better nutrition and benefits than any packaged treat and teach younger ones about eating right and healthfully.Many cities and towns have meals on wheels which need volunteers. Senior citizen centers also need people as well Food pantries need people too, namely I the form of stockers .If you have time, then think about spending a few hours every week at your town's or church's food bank.
Our military should also be celebrated. They have had the roughest battle for the last fourteen years. Restaurant owners should have veteran's days where military and their families can enjoy a free meal or at least a free dessert.Many chain restaurants do offer this or some kinds of discounts.Local heroes should be honored too. If you know one, don't hesitate to bake a cake for him or her or invite to dinner or an early fall barbecue.Our older veterans also deserve that honor and recognition. Buy them a drink at your local VFW, treat them to a doughnut at your local Dunkin Donuts.Invite them to a dinner out or a home cooked meal where they can tell you about their time in service. They'd appreciate it while you receive a section of living history. Another idea is creating goodie boxes for the troops overseas. Pack with homemade cookies and snacks, along with salt and pepper and condiment packets.Please include letters of thanks as well.
September 11th is always a hard day to get through. Yet we can honor those lost by volunteering at soup kitchens or helping our vets.It's a day - a start to make the world just a little bit better.
Again, I can't stress the importance of helping those less fortunate. It also is a good idea to include kids, reminding them how truly lucky they really are.If you can chop, dice, mop and wipe, you're welcome at any kitchen. Donate those extra veggies and fruits from your late summer harvest too.Tomatoes, peppers and squash can go a long way in creating sides and stews. Local farms should think about donating fresh apples and pears to both soup kitchens and food pantries. Also these provide better nutrition and benefits than any packaged treat and teach younger ones about eating right and healthfully.Many cities and towns have meals on wheels which need volunteers. Senior citizen centers also need people as well Food pantries need people too, namely I the form of stockers .If you have time, then think about spending a few hours every week at your town's or church's food bank.
Our military should also be celebrated. They have had the roughest battle for the last fourteen years. Restaurant owners should have veteran's days where military and their families can enjoy a free meal or at least a free dessert.Many chain restaurants do offer this or some kinds of discounts.Local heroes should be honored too. If you know one, don't hesitate to bake a cake for him or her or invite to dinner or an early fall barbecue.Our older veterans also deserve that honor and recognition. Buy them a drink at your local VFW, treat them to a doughnut at your local Dunkin Donuts.Invite them to a dinner out or a home cooked meal where they can tell you about their time in service. They'd appreciate it while you receive a section of living history. Another idea is creating goodie boxes for the troops overseas. Pack with homemade cookies and snacks, along with salt and pepper and condiment packets.Please include letters of thanks as well.
September 11th is always a hard day to get through. Yet we can honor those lost by volunteering at soup kitchens or helping our vets.It's a day - a start to make the world just a little bit better.
Thursday, September 10, 2015
A Bright New Restaurant Season
Autumn in New York is magical. The stifling heat is gone, replaced by crisp breezes.It's s the start of the party season as well as a brand new season for the arts. It's also a brand new season for eateries with many of them opening up during these next few weeks. It's an eclectic freshman group with flavors from Provence to the American South.
The New York Times Food section featured them yesterday in their fall restaurant preview. Veteran food writer , Pete Wells went up and down Manhattan Island as well as into the boroughs to find the latest and soon to be restaurants. of course there are the classic French one like Le Garage in Brooklyn that features classic Gallic flavors like beurre noire and Rouge Tomate Chelsea , a branch of the midtown one. This is New York City after all , and Italian and Chinese cuisine reign supreme here. Affectionados of the cuisines will not be disappointed with the latest creations from partners Mario Batali and Joe Bastianich., La Sirena.This is a huge 250 seater hybrid trattoria in the trendy Maritime Hotel. Mr. Batali has a menu full of roasted and fried tidbits along with pastas and scaloppini , reminiscent of Little Italy restaurant fare. The Waldorf Astoria is also acquiring a new eatery in the form of La Chine , a Chinese restaurant , that reflects its' new owners heritage. It will showcase unusual dishes like raw lobster with winter melon, along with raw drunken shrimp in yellow wine. Chef David Garcelon , the chef at La Chine is familiar with working with raw fish and he'll leave his imprint there.
Are there any stand outs? There are a few predicted such as Carla Hall's Southern Kitchen that features homey classics such as chicken with hot sauce.The Lower East Side has welcomed Lucky Bee which serves Asian street food like smoked trout with betel leaf. German and Austrian foods will be on every Manhattan foodie's must eat list thanks to German chef Guenter Seeger who will open a restaurant with his name and the wittily named Austrian restaurant, Freud. The last is big on weiner schnitzel along with other Viennese classics in an atmospheric brasserie that's reminiscent of the actual Freud's Vienna.Nordic food is also anticipated from chef Gunnar Gislason, who was the chef at the famed Dill in Reykjavik, Iceland. He'll head the restaurant connected with the Nordic market at Grand Central Terminal. Authentic Peruvian cuisine , is going to be served at hot spot to be Llama Inn and it's predicted to be one of the city's most innovative. Another star on the horizon is Indian Accent which will also serve diners risotto, soft shell crabs and pork ribs along with traditional dishes.
Fall in Manhattan is always an exciting time, full of fresh starts and new beginnings. It's definitely true of the city's restaurant trade. New eateries abound and with them exciting new tastes .
The New York Times Food section featured them yesterday in their fall restaurant preview. Veteran food writer , Pete Wells went up and down Manhattan Island as well as into the boroughs to find the latest and soon to be restaurants. of course there are the classic French one like Le Garage in Brooklyn that features classic Gallic flavors like beurre noire and Rouge Tomate Chelsea , a branch of the midtown one. This is New York City after all , and Italian and Chinese cuisine reign supreme here. Affectionados of the cuisines will not be disappointed with the latest creations from partners Mario Batali and Joe Bastianich., La Sirena.This is a huge 250 seater hybrid trattoria in the trendy Maritime Hotel. Mr. Batali has a menu full of roasted and fried tidbits along with pastas and scaloppini , reminiscent of Little Italy restaurant fare. The Waldorf Astoria is also acquiring a new eatery in the form of La Chine , a Chinese restaurant , that reflects its' new owners heritage. It will showcase unusual dishes like raw lobster with winter melon, along with raw drunken shrimp in yellow wine. Chef David Garcelon , the chef at La Chine is familiar with working with raw fish and he'll leave his imprint there.
Are there any stand outs? There are a few predicted such as Carla Hall's Southern Kitchen that features homey classics such as chicken with hot sauce.The Lower East Side has welcomed Lucky Bee which serves Asian street food like smoked trout with betel leaf. German and Austrian foods will be on every Manhattan foodie's must eat list thanks to German chef Guenter Seeger who will open a restaurant with his name and the wittily named Austrian restaurant, Freud. The last is big on weiner schnitzel along with other Viennese classics in an atmospheric brasserie that's reminiscent of the actual Freud's Vienna.Nordic food is also anticipated from chef Gunnar Gislason, who was the chef at the famed Dill in Reykjavik, Iceland. He'll head the restaurant connected with the Nordic market at Grand Central Terminal. Authentic Peruvian cuisine , is going to be served at hot spot to be Llama Inn and it's predicted to be one of the city's most innovative. Another star on the horizon is Indian Accent which will also serve diners risotto, soft shell crabs and pork ribs along with traditional dishes.
Fall in Manhattan is always an exciting time, full of fresh starts and new beginnings. It's definitely true of the city's restaurant trade. New eateries abound and with them exciting new tastes .
Wednesday, September 9, 2015
New Spins On New Year's Foods
Rosh Hashanah begins on Sunday night .It is a new year full of old recipes, lovingly passed down for generations. Sometimes, though, it pays to add a touch of the new . Nothing livens up a holiday meal than a new spin that guests and family will love.
Both Melissa Clark and David Tanis realized this and made it the center of their respective columns in today's New York Times Food section. Ms. Clark decided to make a roast chicken with plums for her menu and column A Good Appetite. which is a spin on serving something sweet for the New Year. This ensures tht the upcoming twelve months will be sweet .This can be cloying if done wrong. There has to be a balance as sweet and savory play off each other. For this Ms. Clark uses a roast chicken flavored with red sumac a , spice popular in Middle Eastern and Greek cooking. This is not derived from the tree but is a tart, bright red berry that is dried and ground up into a powder.Ms. Clark uses it as part of a garlicky rub for the chicken. She roasts two in a large roasting pan with a rack, the kind used for roasting Thanksgiving turkeys. Cooking underneath, and absorbing the sumac infused drippings are the plums, cut up to make a kind of chutney. Cinnamon is added to the rub and the plums to tie it all together. It's a perfect way of adding sweetness without it being too overwhelming.
David Tanis also contributes a family favorite in his A City Kitchen column. It's his Aunt Edith's apple kuchen ,It is an easy bake with the recipe similar to a coffee cake.It's a quickly made batter too, topped with any kind of fruit , sprinkled with sugar and then baked,Mr Tanis tweaked the recipe by adding candied ginger and a touch of honey to the batter and giving the cake a honey glaze. New crop apples give it texture and fruitness. Home bakers could sub in pears, another fall fruitjust coming into ripeness.,, for the apple and the ginger can be nixed for a milder tasting cake. The honey glaze can be kept and for a more fallish taste, try wildflower honey. It is a bit richer than other cakes thanks to the three whole eggs along with a stick of butter however it is a holiday cake so it can be indulgent. Margarine could be subbed in but then the cake loses its' rich buttery flavor. The apples and honey are a spin on a Rosh Hashanah tradition of dipping slices in a bowl of honey to ensure a sweet year.
The new year is a time for honoring traditions and new hopes. These recipes are like that, a combination of the old embracing the new. They are a delicious way of welcoming in Rosh Hashanah.
Both Melissa Clark and David Tanis realized this and made it the center of their respective columns in today's New York Times Food section. Ms. Clark decided to make a roast chicken with plums for her menu and column A Good Appetite. which is a spin on serving something sweet for the New Year. This ensures tht the upcoming twelve months will be sweet .This can be cloying if done wrong. There has to be a balance as sweet and savory play off each other. For this Ms. Clark uses a roast chicken flavored with red sumac a , spice popular in Middle Eastern and Greek cooking. This is not derived from the tree but is a tart, bright red berry that is dried and ground up into a powder.Ms. Clark uses it as part of a garlicky rub for the chicken. She roasts two in a large roasting pan with a rack, the kind used for roasting Thanksgiving turkeys. Cooking underneath, and absorbing the sumac infused drippings are the plums, cut up to make a kind of chutney. Cinnamon is added to the rub and the plums to tie it all together. It's a perfect way of adding sweetness without it being too overwhelming.
David Tanis also contributes a family favorite in his A City Kitchen column. It's his Aunt Edith's apple kuchen ,It is an easy bake with the recipe similar to a coffee cake.It's a quickly made batter too, topped with any kind of fruit , sprinkled with sugar and then baked,Mr Tanis tweaked the recipe by adding candied ginger and a touch of honey to the batter and giving the cake a honey glaze. New crop apples give it texture and fruitness. Home bakers could sub in pears, another fall fruitjust coming into ripeness.,, for the apple and the ginger can be nixed for a milder tasting cake. The honey glaze can be kept and for a more fallish taste, try wildflower honey. It is a bit richer than other cakes thanks to the three whole eggs along with a stick of butter however it is a holiday cake so it can be indulgent. Margarine could be subbed in but then the cake loses its' rich buttery flavor. The apples and honey are a spin on a Rosh Hashanah tradition of dipping slices in a bowl of honey to ensure a sweet year.
The new year is a time for honoring traditions and new hopes. These recipes are like that, a combination of the old embracing the new. They are a delicious way of welcoming in Rosh Hashanah.
Tuesday, September 8, 2015
Lunchbox Cuisine
Yup, it's that time of year when parents start fretting about what to put in their little and not so little ones lunch boxes.Making a filling and taste grabbing mid day meal is tough. Will they like it or trade it for something better? The key is to keep them smiling with some fun foods that are packed with flavor.
Before you pack , ask yourself what does my kid like? If he or she is into Mexican, think about a small cup of guacamole and whole wheat tortilla chips. Avocado is great for growing bodies, thanks to the presence of good fats. Add tomatoes and onion and its' packed with even more antioxidants and vitamins. A taco salad is a lunchbox surprise. You can take the ingredients from last night's tacos or cut up chicken or beef cold cuts along with crumbled tacos and mix with sliced tomatoes, onions and lettuce. Dress with hot sauce and shredded cheese or mix the taco sauce with mayo for a south of the border take on French dressing. If you have a Francophile, then think baguettes spread with Brie and tomatoes or sliced apples.A pan bagnat is a yummy treat and easy to make.It is packed with flavor from pitted kalamata olives and Dijon mustard. The recipe calls for hard boiled eggs but you can sub in tuna in olive oil for protein. Just good cold cuts on a baguette is a lunch treat that anyone would enjoy.
Of course parents want to add a good dose of healthiness to their kids lunch boxes.Do this in the form of julienned carrots and peppers along with celery sticks. These make perfect dippers for Greek yogurt zinged up with a squeeze of lemon or lime. Other good dippers? Pretzel sticks and Melba toast. These are neat surprises for those baby snackers who like nibbles more than actual meals. Toasted pita chips and the Indian bread naan cut up are also great for dipping into hummus. This last may be a hard sell for some kids. After all it's this squishy, mustardy colored gook that may make some young foodies flinch and grimace. It's easy to make at home and you just need some chickpeas, along with olive oil and lemon.. To give it a lighter color add a 1/4 cup of cannellini beans. Peanut butter is another great dip or spread. Instead of buying it , try making it at home.It's pretty easy to do thanks to food processors. You can add chocolate to it for a take on Nutella.or add a dash of honey for some sweetness.
Lunchbox cuisine is simple to maneuver hrought if you know your kids' likes and dislikes. Zest it up with some different foods now and then, Add a dip to shakes things up or a favorite food for comfort. You'll get an A for effort from your choosy little foodies.
Before you pack , ask yourself what does my kid like? If he or she is into Mexican, think about a small cup of guacamole and whole wheat tortilla chips. Avocado is great for growing bodies, thanks to the presence of good fats. Add tomatoes and onion and its' packed with even more antioxidants and vitamins. A taco salad is a lunchbox surprise. You can take the ingredients from last night's tacos or cut up chicken or beef cold cuts along with crumbled tacos and mix with sliced tomatoes, onions and lettuce. Dress with hot sauce and shredded cheese or mix the taco sauce with mayo for a south of the border take on French dressing. If you have a Francophile, then think baguettes spread with Brie and tomatoes or sliced apples.A pan bagnat is a yummy treat and easy to make.It is packed with flavor from pitted kalamata olives and Dijon mustard. The recipe calls for hard boiled eggs but you can sub in tuna in olive oil for protein. Just good cold cuts on a baguette is a lunch treat that anyone would enjoy.
Of course parents want to add a good dose of healthiness to their kids lunch boxes.Do this in the form of julienned carrots and peppers along with celery sticks. These make perfect dippers for Greek yogurt zinged up with a squeeze of lemon or lime. Other good dippers? Pretzel sticks and Melba toast. These are neat surprises for those baby snackers who like nibbles more than actual meals. Toasted pita chips and the Indian bread naan cut up are also great for dipping into hummus. This last may be a hard sell for some kids. After all it's this squishy, mustardy colored gook that may make some young foodies flinch and grimace. It's easy to make at home and you just need some chickpeas, along with olive oil and lemon.. To give it a lighter color add a 1/4 cup of cannellini beans. Peanut butter is another great dip or spread. Instead of buying it , try making it at home.It's pretty easy to do thanks to food processors. You can add chocolate to it for a take on Nutella.or add a dash of honey for some sweetness.
Lunchbox cuisine is simple to maneuver hrought if you know your kids' likes and dislikes. Zest it up with some different foods now and then, Add a dip to shakes things up or a favorite food for comfort. You'll get an A for effort from your choosy little foodies.
Monday, September 7, 2015
A Labor Free Labor Day
Enjoy this day free from work but also remember the people who make it possible for you to eat. Think of the farmers and their workers, those who have to toil in the hot sun so you can have fresh salad or juice.Keep in keen consideration every worker at your grocery store. It is boring and tedious to stock shelves and taking inventories. Think of those who stand on the on their feet all day baking those yummy cakes or slicing those drool worthy cold cuts that you love so much.
Remember those who serve you at restaurants, diners and fast food joints. They have the hardest jobs, taking your orders , cooking dozens of dishes and broiling tons of hamburgers. They do the work of ten people and get paid very little for it . Not only tip them generously but generously praise them as well. They more than deserve it.
Enjoy this day , relaxing on the beach or at the barbecue, but also remember those who in the food industry that make your life easier.
Remember those who serve you at restaurants, diners and fast food joints. They have the hardest jobs, taking your orders , cooking dozens of dishes and broiling tons of hamburgers. They do the work of ten people and get paid very little for it . Not only tip them generously but generously praise them as well. They more than deserve it.
Enjoy this day , relaxing on the beach or at the barbecue, but also remember those who in the food industry that make your life easier.
Saturday, September 5, 2015
Getting Ready For Tailgate Season
It's the start of the football season here in the States and with it the start of the tailgate season!Whether it's your first or your fiftieth , it's a good time to get some gear to make parking lot cuisine easier to make and tastier to eat. There are so many different gadgets and cook stoves to choose from along with mini coolers and plates ,Start the season with the right stuff.
One of the most important items to have is the cook stove or grill.For true luxury there is the Go Galley Portable Kitchen. This is the Rolls Royce of carry along kitchens.It comes complete with four gas burners along with a sunken side burner and a gas smoker.It's an investment at $1700 however you can go in with four or five people and cut the costs. This kitchen will be able to fry a whole turkey as well as cook up three dozen burgers and a slew of ribs. You may want to think of a smaller one, namely the Party King Grills Swing N Smoke MVP. it can also double your patio grill as well. A better , and easier to haul one is the Weber Portable Charcoal Grill.It's only twelve inches and can fit in any trunk. it's perfect for dogs and burgers and smaller racks of ribs. Hibachis are another great tail gating cooker.Try the cast iron Sportsman Grill Hibachi by Lodge Manufacturing. It's only one hundred bucks and a good investment.There are also various smokers you can buy too as well as Brazilian grills that allow you to evenly roast skewers of beef and chicken.
Another important item is the cooler. A wheeled cooler is about the best . It can be toted anywhere and then discreetly pushed to the side when you're done with it. It needs to be able to store all the raw ingredients like the meats and condiments as well as drinks. The best size for this is the one that can hold eighty quarts. Coleman makes this and it is also sturdy enough to last for a few tailgate seasons. Another idea is a mini fridge that can be plugged into your car's cigarette lighter for activation. Some even come with a pocket to hold favorite CDs. One of the cheapest is the trash can coolers which is a foldable barrel. You can store meats in them but not for a long time, since the ice will melt. They are perfect for keeping beer and soda chilled. You could go with a cool radio cooler with Ipod port but this is just and only for drinks . Another one is a cross between a scooter with a fridge for a seat.It's a grand but it's great if you have to deliver food and beer to friends across the parking lot. As for how to eat your grub, go get the GOPlate. This is a plastic disc that has four large compartments that hold hot and cold food. There is a hole in the middle for bottles and cups too in the middle.they're only 9.99 for a set of ten and definitely worth it.
Get geared up for tailgating season with the right cooking and storing gear.It'll make for an easy, trouble free cookout as you cheer for your favorite team. It'll make for a fun season of burgers and beer.
One of the most important items to have is the cook stove or grill.For true luxury there is the Go Galley Portable Kitchen. This is the Rolls Royce of carry along kitchens.It comes complete with four gas burners along with a sunken side burner and a gas smoker.It's an investment at $1700 however you can go in with four or five people and cut the costs. This kitchen will be able to fry a whole turkey as well as cook up three dozen burgers and a slew of ribs. You may want to think of a smaller one, namely the Party King Grills Swing N Smoke MVP. it can also double your patio grill as well. A better , and easier to haul one is the Weber Portable Charcoal Grill.It's only twelve inches and can fit in any trunk. it's perfect for dogs and burgers and smaller racks of ribs. Hibachis are another great tail gating cooker.Try the cast iron Sportsman Grill Hibachi by Lodge Manufacturing. It's only one hundred bucks and a good investment.There are also various smokers you can buy too as well as Brazilian grills that allow you to evenly roast skewers of beef and chicken.
Another important item is the cooler. A wheeled cooler is about the best . It can be toted anywhere and then discreetly pushed to the side when you're done with it. It needs to be able to store all the raw ingredients like the meats and condiments as well as drinks. The best size for this is the one that can hold eighty quarts. Coleman makes this and it is also sturdy enough to last for a few tailgate seasons. Another idea is a mini fridge that can be plugged into your car's cigarette lighter for activation. Some even come with a pocket to hold favorite CDs. One of the cheapest is the trash can coolers which is a foldable barrel. You can store meats in them but not for a long time, since the ice will melt. They are perfect for keeping beer and soda chilled. You could go with a cool radio cooler with Ipod port but this is just and only for drinks . Another one is a cross between a scooter with a fridge for a seat.It's a grand but it's great if you have to deliver food and beer to friends across the parking lot. As for how to eat your grub, go get the GOPlate. This is a plastic disc that has four large compartments that hold hot and cold food. There is a hole in the middle for bottles and cups too in the middle.they're only 9.99 for a set of ten and definitely worth it.
Get geared up for tailgating season with the right cooking and storing gear.It'll make for an easy, trouble free cookout as you cheer for your favorite team. It'll make for a fun season of burgers and beer.
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