These are the days for resolutions. Home chefs should have a few of their own. Like life itself, foods, and nutritional needs are constantly changing. No one can stagnate. It's the most dangerous thing to do, especially when it comes to health needs. Change is good, especially in the kitchen.
One of the most often heard New Year's resolutions is eating healthy. In order to do so, you have to shop and cook healthy too. This requires a slight overhaul in a home chef's shopping habits. Any snacker can tell you the exact aisles for soda and snacks. If you're this type, look to memorize where the good for you ingredients are. Be more familiar with your store's produce section. Nowadays, they're so big,it's like having a farmer's market at your fingertips. Try the more exotic veggies every now and then. Buy those tomatillos or breadfruit. The web has a ton of recipes for them so you won't be so at sea when you bring them home. Another idea is bringing home the veggies that are the least liked and cooking them in a more appetizing way. Kids hate Brussels sprouts? Then seduce them with a platter of sprout chips, crispy baked Brussels sprout leaves that have a sprinkling of olive oil and sea salt. Make more Mexican or Italian food. These are the most healthiest and also the most tastiest. Tacos can be made low cal by adding grilled fish or chicken along with fresh sliced tomatoes and lettuce.Nix the sour cream and just add homemade salsa and guacamole. Quesadillas can be made with soy cheese and low calorie sour cream . Pasta is always a favorite. Use soy crumbles instead of beef for a better, heart healthy version.Also try whole wheat pasta and different types two to three times a week .
Another resolution is expanding your kitchen and knowledge. Look at your appliances, especially the smaller ones and see if they;re up to snuff. If not, take advantage of the January white sales to pick up a replacement. 2016 may also be the year you may want to expand your kitchen or get new cabinets. Meet with a remodeling rep now because it will probably be around early spring when the remodeling happens. Also be prepared for this, Look at different magazines and websites, talk to family and friends who have had their cooking areas redone along with researching contractors and checking out their backgrounds.This is the year to expand cooking knowledge too. There is a whole wide world of cuisines out there , just waiting to be discovered. Now is the time to go globe trotting culinary style. Buy cookbooks, go to restaurants , take cooking classes. Doing all this is a great way of expanding your knowledge. Another resolution accept mistakes and failures. Cooking new dishes will take an infinite number of times.It will not be perfect on the first time. It could be but , prepare for some failure. Also try new methods . Buy a sous vide or a mandolin. It'll open up your repertoire with a few more recipes.A sous vide will give your tender meat dishes the family will love and the mandolin can help in creating extra crispy home made potato chips or perfectly formed slices for scalloped potatoes. it;s also the year to finally buy that pasta or ice cream maker too, or a different kind of grill for the ultimate barbecue.
Yes, these are the days for resolutions, Make ones that will make you and your family feel better and expand your culinary knowledge. Make this new year a year of growth!
Tuesday, December 29, 2015
Monday, December 28, 2015
Fishing For Something Tasty
With all these holidays a happening it's nice to try something more refreshing like fish. Unfortunately most home chefs stick with the familiar, salmon, tuna, and cod. Some adventurous home chefs will try a bluefish or striper that caught by a friend or neighbor however that's the extent of it. Yet there are some other types out there that might be worth considering.
Jeff Gordonier wrote about this in last Wednesday's New York Times Food section.(I had wanted to write about this earlier but got waylaid by Christmas and all the good food and recipes that come with it). Most fish have been over eaten and overfished by us which leads to screwing up the ocean's environment. Not only do we live by the aforementioned species. we also gobble down way too much - close to 85 percent. shrimp, followed by pollock and tilapia.It;s time to try the lesser known fish and many chef's across the country are doing just that.Many of them are looking to their child
hood fishing trips with dad or grandpa for inspiration. At Rose's Fine Foods in Detroit, the traditional Great Lakes Fish Fry is made, using a pan fried lobe of brook trout with a large blueberry pancake, a nod to the blueberry pies served as dessert at lake front fries. The trout along with the lesser used bluegill and smaller fish is what the chefs, cousins, Lucy de Parry and Molly Mitchell serve. Chef Michael Psilakis uses the porgies he grew up with in his restaurant MP Taverna.He cooks them in the delectable Greek style with lemon and herbs. He also cooks whitebait, a fish he and his dad used to catch , keeping them fresh n seawater and then dredging them in flour before a quick fry up
Some fish can be downright exotic. Home chef's should not worry about this though. The end result is still a tasty dish., this philosophy, make the Village island themed restaurant Norman's Cay popular. Chef and owner Ryan Chadwick takes the demon of Caribbean waters, the lionfish , removes it's venomous spines and the simply grills it in oil. It even has a following, so much so that there is a supply problem with them. Chaya, a trendy Los Angeles Japanese restaurant is where
outliers and the exotic reign . Their sashimi is made from beltfish and red cornet, standing in for the over fished cod. another Los Angeles Japanese restaurant N/naka , chef Niki Nakayama sources local California waters for the elaborate and traditional Japanese ten course tasting meal, kaiseki. SoCal's Huntington Beach's Slapfish offers just that - slapfish, in the most common of dishes - fish and chips; entrepreneur and chef Andrew Gruel wants to take other lesser known fish such as hoki, a fish in the hake family and California rockfish, a prehistoric looking creature with Betty Boop eyes and make them more common than scrod.
.More and more of these exotic local beauties will be coming to a fish market nearby thanks to Dock To Dish, a coast to coast organization that helps fishermen come to chefs with lesser known species. This proves to be a boon to those on a budget.because these are usually cheaper than their more popular cousins.,
Treat yourself to lighter fare with the more cost effective lesser known seafood. You'll get to experiment with different varieties of fish. any of these work perfectly in tried and true dishes.
Jeff Gordonier wrote about this in last Wednesday's New York Times Food section.(I had wanted to write about this earlier but got waylaid by Christmas and all the good food and recipes that come with it). Most fish have been over eaten and overfished by us which leads to screwing up the ocean's environment. Not only do we live by the aforementioned species. we also gobble down way too much - close to 85 percent. shrimp, followed by pollock and tilapia.It;s time to try the lesser known fish and many chef's across the country are doing just that.Many of them are looking to their child
hood fishing trips with dad or grandpa for inspiration. At Rose's Fine Foods in Detroit, the traditional Great Lakes Fish Fry is made, using a pan fried lobe of brook trout with a large blueberry pancake, a nod to the blueberry pies served as dessert at lake front fries. The trout along with the lesser used bluegill and smaller fish is what the chefs, cousins, Lucy de Parry and Molly Mitchell serve. Chef Michael Psilakis uses the porgies he grew up with in his restaurant MP Taverna.He cooks them in the delectable Greek style with lemon and herbs. He also cooks whitebait, a fish he and his dad used to catch , keeping them fresh n seawater and then dredging them in flour before a quick fry up
Some fish can be downright exotic. Home chef's should not worry about this though. The end result is still a tasty dish., this philosophy, make the Village island themed restaurant Norman's Cay popular. Chef and owner Ryan Chadwick takes the demon of Caribbean waters, the lionfish , removes it's venomous spines and the simply grills it in oil. It even has a following, so much so that there is a supply problem with them. Chaya, a trendy Los Angeles Japanese restaurant is where
outliers and the exotic reign . Their sashimi is made from beltfish and red cornet, standing in for the over fished cod. another Los Angeles Japanese restaurant N/naka , chef Niki Nakayama sources local California waters for the elaborate and traditional Japanese ten course tasting meal, kaiseki. SoCal's Huntington Beach's Slapfish offers just that - slapfish, in the most common of dishes - fish and chips; entrepreneur and chef Andrew Gruel wants to take other lesser known fish such as hoki, a fish in the hake family and California rockfish, a prehistoric looking creature with Betty Boop eyes and make them more common than scrod.
.More and more of these exotic local beauties will be coming to a fish market nearby thanks to Dock To Dish, a coast to coast organization that helps fishermen come to chefs with lesser known species. This proves to be a boon to those on a budget.because these are usually cheaper than their more popular cousins.,
Treat yourself to lighter fare with the more cost effective lesser known seafood. You'll get to experiment with different varieties of fish. any of these work perfectly in tried and true dishes.
Saturday, December 26, 2015
Holiday Detoxing With Leftovers
As we all recover from our Christmas feasting and look forwards to our New Year's calorie splurges. However too much eating and drinking can do number on anyone.It's time to call in those leftovers from yesterday to help. Yes, you can repurpose that Christmas ham and turkey into something yummy and healthy.
A good breakfast is the key to starting the day off right. We all have the tendency to have a holiday starter of cookies or a slice of cake . Resist. The one Christmas treat, oranges are the exception. Nothing beats a glass of fresh squeezed juice but also there 's nothing greater than starting a day with slices of sunshine. There' chock full of Vitamin C and fiber, two much needed ingredients for a healthy system.Panettone and pan d'oro are also a nice way to start the the morning. Just have them sliced and toasted but nix the butter. They're rich enough to eat on their own. If you do want something extra think a fresh fruit salad with pears and apples mixed with oranges and bananas. This last is a nice idea to make with that first shipment of Fruit Of The Month Club that many of you did receive as gifts. Leftover ham can be turned into amazing omelets or perfect fried up with eggs. Just go easy with it Maybe make one slice with an egg for a good breakfast or chop in a scant half cup when making a fritatta.Cut off all fat before cooking.
Speaking of that ham, it's good just minced in a big salad.Make it a bit player so the salad keeps its' nutritional value. Use whatever leftover veggies too, like green beans, broccoli and mushrooms from your antepasto. Leftover turkey is a blessing .It's a low calorie meat that can be made into a variety of yummy dishes. A simple salad with turkey slices is a great lunch or brunch dish. Add some dried cranberries and baby spinach leaves for some variety. Have a simple sandwich using slices of a hearty grain bread and low calorie mayo. Toast the bread and make a sumptuous but good for you club sandwich (Nix the bacon of course). A simple turkey consomme is another cleansing dish , perfect after a week of serious feasting.Just keep in mind it's a complicated soup despite its' simplicity.It does require clarification using egg whites and cheesecloth. However it is worth it , simply because of its' richness and plainness plus you get rid of most of the bird.. Sweet potatoes , usually, loaded down with calories, can be turned into a healthy leftover. Have them reroasted in the oven, with a drizzle of olive oil and just a sprinkle of sea salt for a tasty side. They can also be repurposed into part of a vegan stew as well.
The holiday brings us tons of delicious savories and sweets. Repurpose them to create healthy dishes to help you detox during the holiday season.It's nice way of having leftovers.
A good breakfast is the key to starting the day off right. We all have the tendency to have a holiday starter of cookies or a slice of cake . Resist. The one Christmas treat, oranges are the exception. Nothing beats a glass of fresh squeezed juice but also there 's nothing greater than starting a day with slices of sunshine. There' chock full of Vitamin C and fiber, two much needed ingredients for a healthy system.Panettone and pan d'oro are also a nice way to start the the morning. Just have them sliced and toasted but nix the butter. They're rich enough to eat on their own. If you do want something extra think a fresh fruit salad with pears and apples mixed with oranges and bananas. This last is a nice idea to make with that first shipment of Fruit Of The Month Club that many of you did receive as gifts. Leftover ham can be turned into amazing omelets or perfect fried up with eggs. Just go easy with it Maybe make one slice with an egg for a good breakfast or chop in a scant half cup when making a fritatta.Cut off all fat before cooking.
Speaking of that ham, it's good just minced in a big salad.Make it a bit player so the salad keeps its' nutritional value. Use whatever leftover veggies too, like green beans, broccoli and mushrooms from your antepasto. Leftover turkey is a blessing .It's a low calorie meat that can be made into a variety of yummy dishes. A simple salad with turkey slices is a great lunch or brunch dish. Add some dried cranberries and baby spinach leaves for some variety. Have a simple sandwich using slices of a hearty grain bread and low calorie mayo. Toast the bread and make a sumptuous but good for you club sandwich (Nix the bacon of course). A simple turkey consomme is another cleansing dish , perfect after a week of serious feasting.Just keep in mind it's a complicated soup despite its' simplicity.It does require clarification using egg whites and cheesecloth. However it is worth it , simply because of its' richness and plainness plus you get rid of most of the bird.. Sweet potatoes , usually, loaded down with calories, can be turned into a healthy leftover. Have them reroasted in the oven, with a drizzle of olive oil and just a sprinkle of sea salt for a tasty side. They can also be repurposed into part of a vegan stew as well.
The holiday brings us tons of delicious savories and sweets. Repurpose them to create healthy dishes to help you detox during the holiday season.It's nice way of having leftovers.
Friday, December 25, 2015
Happy Happy Merry Christmas!!!!!
Merry Merry Christmas!!!!
Eat well, drink well, enjoy the treats of the day!!!!!
Liz
Eat well, drink well, enjoy the treats of the day!!!!!
Liz
Thursday, December 24, 2015
Christmas Eve Treats
This will be a short entry tonight, it being Christmas Eve. This is the night for treats. If you're Southern Italian, you will be starting to feast on the thirteen fish, each representing Jesus and the Twelve Apostles. If you;re Northern Italian. French , or even Cajun, you're getting ready to pop the champagne for the Reveillion and have something sweet to celebrate the Lord's birth. If you're German , you're enjoying gingerbread and Springele cookies as you're opening presents and setting up the Christmas tree.
Most importantly you are eating good food with family or friends, now a luxury in most parts of the world. Say a prayer for those who do not have the treat of lobster or wine or even cookies.Just trying to get milk for their children is a battle. Be lucky yours have enough to set out a glass for Santa tonight. Also thank whatever deity you worship that your little ones have nutritious food such as veggies and meat, pasta and fruit for their meal tonight and for the rest of their childhoods.
It is a night to celebrate our Lord's Birth .It is also one to count your blessings of abundance - a true gift .
Most importantly you are eating good food with family or friends, now a luxury in most parts of the world. Say a prayer for those who do not have the treat of lobster or wine or even cookies.Just trying to get milk for their children is a battle. Be lucky yours have enough to set out a glass for Santa tonight. Also thank whatever deity you worship that your little ones have nutritious food such as veggies and meat, pasta and fruit for their meal tonight and for the rest of their childhoods.
It is a night to celebrate our Lord's Birth .It is also one to count your blessings of abundance - a true gift .
Wednesday, December 23, 2015
A Perfect Christmas Breakfast
One of the best things about Christmas morning is a cozy family breakfast together. There;s nothing like sitting down and sharing a sumptuous and yummy special treat. A breakfast casserole is the perfect dish for this It has the best AM foods like bacon eggs and bread along with some other flavorful ingredients. It is the perfect start to a holy day and holiday.
Melissa Clark gave her recipe for it in her A Good Appetite column today's New York Times Food section. It's similar to strata with a few tweaks..It's an easy bake for novice home chefs and a break from the usual holiday morning fare for more experienced cooks.There is a ratio of one egg to one cup of dairy to a cup of cubed bread However there are so many variations, to try any one is a good combo. Start with the bread. As per Ms. Clark, the lighter the loaf, the more ethereal the casserole. A good choice is the airy French brioche, followed by the honey sweetened challah,good white bread (think straight from the bakery or Pepperidge Farm sandwich white) and a light whole wheat bread.Stay away from the ones that are too hearty, seedy or grainy, She uses toasted croissants that have been oven toasted for only five to ten minutes.Try to get good croissants if you can at this late date.. Au Bon Pain has the best but Dunkin Donuts and Stop and Shop have good ones too. Just remember that the staler it the the more the read will absorb the custard. Another way of having crispy bread is toasting it in a very hot oven (NO toasters ,please). This will dry it out and also give it a deep caramelized flavor.
This recipes calls for a lot of eggs, eight in all. Ms. Clark also suggests just using the yolks for a truly custardy texture, along with three cups of milk and one cup of heavy cream. You could also just add all milk or all cream however the combination of the two adds to the casserole's silkiness.A quarter of a pound of Italian sausage is added however you could also use maple infused breakfast ones , cubed ham or cooked bacon (or if you want all of them) . Gruyere is a must and if you can get the smoked for the intense flavor. It's grated so it blends in perfectly into the dish. sauteed and roasted vegetables can be added too. Try spinach, mushrooms or cherry tomatoes. If you want potatoes, then serve them on the side as extra crispy hash browns or plank fries.I think they'd be a bit too much in this dish.Ms. Clark even recommends adding bits of dried fruit such as figs or apricots. Have the figs simmered in port or the apricots in white wine first to make them even more tastier.It's a nice shot of boozy sweetness amidst all the savory. The recipe does call for scallions and sage for flavoring, You could also sub in rosemary and oregano if you're tossing in the tomatoes and Italian sausage.Everything is place din a buttered casserole dish and baked the next morning.
Make this yummy and easy breakfast casserole Christmas morning. It's a nice treat after present opening and gift giving. It's warm and cozy , just like the holiday itself.
Melissa Clark gave her recipe for it in her A Good Appetite column today's New York Times Food section. It's similar to strata with a few tweaks..It's an easy bake for novice home chefs and a break from the usual holiday morning fare for more experienced cooks.There is a ratio of one egg to one cup of dairy to a cup of cubed bread However there are so many variations, to try any one is a good combo. Start with the bread. As per Ms. Clark, the lighter the loaf, the more ethereal the casserole. A good choice is the airy French brioche, followed by the honey sweetened challah,good white bread (think straight from the bakery or Pepperidge Farm sandwich white) and a light whole wheat bread.Stay away from the ones that are too hearty, seedy or grainy, She uses toasted croissants that have been oven toasted for only five to ten minutes.Try to get good croissants if you can at this late date.. Au Bon Pain has the best but Dunkin Donuts and Stop and Shop have good ones too. Just remember that the staler it the the more the read will absorb the custard. Another way of having crispy bread is toasting it in a very hot oven (NO toasters ,please). This will dry it out and also give it a deep caramelized flavor.
This recipes calls for a lot of eggs, eight in all. Ms. Clark also suggests just using the yolks for a truly custardy texture, along with three cups of milk and one cup of heavy cream. You could also just add all milk or all cream however the combination of the two adds to the casserole's silkiness.A quarter of a pound of Italian sausage is added however you could also use maple infused breakfast ones , cubed ham or cooked bacon (or if you want all of them) . Gruyere is a must and if you can get the smoked for the intense flavor. It's grated so it blends in perfectly into the dish. sauteed and roasted vegetables can be added too. Try spinach, mushrooms or cherry tomatoes. If you want potatoes, then serve them on the side as extra crispy hash browns or plank fries.I think they'd be a bit too much in this dish.Ms. Clark even recommends adding bits of dried fruit such as figs or apricots. Have the figs simmered in port or the apricots in white wine first to make them even more tastier.It's a nice shot of boozy sweetness amidst all the savory. The recipe does call for scallions and sage for flavoring, You could also sub in rosemary and oregano if you're tossing in the tomatoes and Italian sausage.Everything is place din a buttered casserole dish and baked the next morning.
Make this yummy and easy breakfast casserole Christmas morning. It's a nice treat after present opening and gift giving. It's warm and cozy , just like the holiday itself.
Tuesday, December 22, 2015
The Annual Christmas Checklist
Successful Christmas Eve and Christmas Day dinners begin with well stocked kitchens. These meals are not ones to improvise with or sub in anything last minute.Everything should be on the ready. There should not be any hiccups or snags. The meal , albeit sometimes a difficult cook and roast,should go easily without any drama.
By now most home chefs should have the main dish, namely the roast. Make sure that it's enough for your guests. Two servings usually work per person .If you feel you'll come up short then get a second roast. Also have make sure you have every ingredient for your sides. Have extra cans of faves such as green beans and corn. If you haven't shopped yet, then get larger versions of what you normally buy.After all you'll not only need that olive oil for salad but you 'll need it for sauteing vegetables as well. Not only will you need more olive oil but it also pays to have extra margarine and butter , both for cooking and the table. Keep enough chicken, beef or vegetable stock on hand too It's just as valuable as a stuffing ingredient as it is for gravies. Flour is the backbone of any dinner. It is used in making roues as well as the chief ingredient for baked goods. You may think that eggs are only good for that Christmas breakfast. You're partially right, however they're also needed for binding stuffing as well along with being those yummy appetizers deviled eggs. Remember that hard boiled eggs are also part of the stuffing in stuffed celery too and they make a nice addition to any salad.
What else should you have ? The basic condiments. Salt and pepper are used in almost everything, and salt even more so because of baking. Brown and white sugar is also needed. Brown sugar is needed for rubbing onto ham as well as for candied yams. It can even be added for color to roast beef gravy. Make sure you also have filled spice jars too. Chive and dried scallions go well in homemade mashed potatoes along with being good sprinkled on green beans. Keep in ind that you have to have cinnamon too. It 's vital in any sweet potato dish as well as gracing dessert cappuccinos.If you run out of it, don't fret Nutmeg can sub in or it if you're in a pinch. Another inventory to double check is your beverage one. You should have a basement full of different kinds of soda and flavored waters to suit everyones' tastes.Get the kids Simply Fruit Punch to drink with their holiday dinner.It's a nice alternative to sodas and has a refreshing mixed fruit flavor. Holiday desserts stretch out into two and three hours so have plenty of coffee and tea on hand for sipping. Make sure you have a few different flavors of teas so guest can have a choice. There should be equal amounts of decaf and caf as well as espresso shots for those who have a long drive home. A nice tough is having two or three flavored creamers on hand too.
A well stocked holiday kitchen is key to a successful dinner. Make sure you have everything and you don't run out. Christmas Eve and Christmas are not the times for culinary disasters. Enjoy the holiday and holiday cooking.
By now most home chefs should have the main dish, namely the roast. Make sure that it's enough for your guests. Two servings usually work per person .If you feel you'll come up short then get a second roast. Also have make sure you have every ingredient for your sides. Have extra cans of faves such as green beans and corn. If you haven't shopped yet, then get larger versions of what you normally buy.After all you'll not only need that olive oil for salad but you 'll need it for sauteing vegetables as well. Not only will you need more olive oil but it also pays to have extra margarine and butter , both for cooking and the table. Keep enough chicken, beef or vegetable stock on hand too It's just as valuable as a stuffing ingredient as it is for gravies. Flour is the backbone of any dinner. It is used in making roues as well as the chief ingredient for baked goods. You may think that eggs are only good for that Christmas breakfast. You're partially right, however they're also needed for binding stuffing as well along with being those yummy appetizers deviled eggs. Remember that hard boiled eggs are also part of the stuffing in stuffed celery too and they make a nice addition to any salad.
What else should you have ? The basic condiments. Salt and pepper are used in almost everything, and salt even more so because of baking. Brown and white sugar is also needed. Brown sugar is needed for rubbing onto ham as well as for candied yams. It can even be added for color to roast beef gravy. Make sure you also have filled spice jars too. Chive and dried scallions go well in homemade mashed potatoes along with being good sprinkled on green beans. Keep in ind that you have to have cinnamon too. It 's vital in any sweet potato dish as well as gracing dessert cappuccinos.If you run out of it, don't fret Nutmeg can sub in or it if you're in a pinch. Another inventory to double check is your beverage one. You should have a basement full of different kinds of soda and flavored waters to suit everyones' tastes.Get the kids Simply Fruit Punch to drink with their holiday dinner.It's a nice alternative to sodas and has a refreshing mixed fruit flavor. Holiday desserts stretch out into two and three hours so have plenty of coffee and tea on hand for sipping. Make sure you have a few different flavors of teas so guest can have a choice. There should be equal amounts of decaf and caf as well as espresso shots for those who have a long drive home. A nice tough is having two or three flavored creamers on hand too.
A well stocked holiday kitchen is key to a successful dinner. Make sure you have everything and you don't run out. Christmas Eve and Christmas are not the times for culinary disasters. Enjoy the holiday and holiday cooking.
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