The Cooking Channel should be every foodie and home chef's obsession. It has neat shows that are both informative and fun along with entertaining hosts. The channel is everything food and snack lovers enjoy. It truly is a tasty treat.
I happened upon it one night when there was nothing on. Now it's a Monday night must. One of my favorites is the back to back episodes of Unique Sweets.This is a neat show , with a variety of different hosts tasting and sampling their way through every bakery , candy and ice cream shop in America. Along with highlighting cruffins (a croissant and muffin hybrid) to cake pops.They cover every sweet corner of this country from pie shops in California to creameries in Maine and the best part is that the shops don't offer the usual fare. There are the turquoise-y Blue Velvet cupcakes found in Bay Ridge Brooklyn to that Californian pie shop that features beet (!) pie and a pie layer cake. Foodies and home chefs will love that the sweets featured have their recipes on the site Another plus is that the hosts are quirky and as fun as the treats themselves.What follows is another fun and informative show is Unwrapped 2.0 with the former child star. Alfonso Ribiero. I always liked the first Unwrapped but unfortunately the Food Channel dropped it. This new version is livelier with the same neat facts as the original.
The Cooking Channel has other shows and celebrities that The Food Channel doesn't feature all that much.. Alton Brown is here as is Roger Mooking who so graciously granted an interview to this blog a couple of years ago. Tiffani Thiessen has a cooking show too with her Dinner At Tiffani's, a celebrity packed show with good old fashioned recipes. This is a great show for novice home chefs who are planning their first big dinner party. It really is a watch and learn half hour.The channel also features a series of minute or two minute shorts called 'You're Eating It Wrong" which has certainly opened my eyes to some veggies and meat dishes.Host Dan Pashman shows viewers how to eat almost everything , even chips and burgers to get the maximum flavor and texture from them.Chefs who have since left us for that great kitchen in the sky such as Julia Child, Graham Kerr and The Two Fat Ladies, Clarissa Dickson Wright and Jennifer Patterson are also shown .It's a nice homage to them and allows younger home chefs to see the during their glory days..These were the ones who blew fresh air into dusty and dull kitchens around the globe.The channel also has a daily blog on their website that's crammed full of ideas and recipes.It's worth taking a look at for dinner and baking ideas.
The Cook Channel is a must see for any home chef or foodie. It's fun and lively , a truly delicious treat. Watch it for a taste of something different and exciting.
Tuesday, April 12, 2016
Monday, April 11, 2016
News From London
The British have given the world good chefs . There were the Two Fat Ladies, Nigella Lawson, Tamasin Day-Lewis and Jamie Oliver. Now a new and fresher generation of chefs and food bloggers are making their mark -and a healthy one at that too.
Surprisingly it was the Sunday New York Style section that featured them (as opposed to the Wednesday Food section) with a write up by Marisa Meltzer. Unlike the British chefs that ushered in a new century of British cooking, these offer a fresher, more organic spin on cooking and baking. It's reflected in some London foodie hot spots such as 26 Grains, an artisanal porridge shop and the cold pressed juice bars that are popping up all over the capitol city. These young women, sometimes nicknamed "queens of green" and dubbed "Superfoodies" by the Telegraph promote a dairy free , plant based diet, chock full of of fresh picked produce. This is a far cry from Clarissa Dickson Wright and Jennifer Patterson, The Two Fat Ladies who cooked with copious amounts of red meat, sugar and fresh whole cream. They don't rely on processed or frozen foods as Jamie Oliver did when he was their ages. It's healthier, and maybe to a few critics - not as flavorful. Yet Britain is embracing them, and this new crop hope the US will too.
Who are these dietary Emiline Prankhursts? There is Ella Woodward, daughter of Sainsbury food store scion, Camilla Sainsbury and British politician Shaun Woodward. She and her fianceegolfer opened up Mae's deli where she can sell her sweet potato (!) brownies . They also have ground almonds, buckwheat and raw cacao in them, Getting on the healthy bandwagon are the sisters Helmsley, Jasmine and Melissa whose signature dish is a cauliflower crust pizza with Parma ham, arugula and Parmesan shavings. They're also big on the spare but nourishing Paleo bone broths too.Jamie Oliver's former stylist is getting her due too. Anna Jones is the opposite of her former boss and believes in no meat ever. A strict vegetarian, she wrote "A Modern Way To Eat 200+ Satisfying Vegetarian Recipes That Will Make You Feel Amazing" which has twists on the veggie burger. Her signature dish is kale and coconut salad with miso and roasted tomatoes. Prince Charles' former assistant Amelia Freer is also getting England to eat better.as is restaurant heir Natasha Corrett. The first promotes forgoing processed and packaged foods while the second advises to strive for alkaline eating to balance the body. That means cutting out corn, dairy , meat and wheat for a more balanced diet.
England will always be known for lavish beef dinners and over the top sugary sweet desserts. However there's a new generation of cooks, entrepreneurs and food writers that are trying to change all that. Instead of roast beef and Yorkshire pudding followed by sticky toffee, there'll be Paleo bone broth and kale followed by sweet potato brownies.
Surprisingly it was the Sunday New York Style section that featured them (as opposed to the Wednesday Food section) with a write up by Marisa Meltzer. Unlike the British chefs that ushered in a new century of British cooking, these offer a fresher, more organic spin on cooking and baking. It's reflected in some London foodie hot spots such as 26 Grains, an artisanal porridge shop and the cold pressed juice bars that are popping up all over the capitol city. These young women, sometimes nicknamed "queens of green" and dubbed "Superfoodies" by the Telegraph promote a dairy free , plant based diet, chock full of of fresh picked produce. This is a far cry from Clarissa Dickson Wright and Jennifer Patterson, The Two Fat Ladies who cooked with copious amounts of red meat, sugar and fresh whole cream. They don't rely on processed or frozen foods as Jamie Oliver did when he was their ages. It's healthier, and maybe to a few critics - not as flavorful. Yet Britain is embracing them, and this new crop hope the US will too.
Who are these dietary Emiline Prankhursts? There is Ella Woodward, daughter of Sainsbury food store scion, Camilla Sainsbury and British politician Shaun Woodward. She and her fianceegolfer opened up Mae's deli where she can sell her sweet potato (!) brownies . They also have ground almonds, buckwheat and raw cacao in them, Getting on the healthy bandwagon are the sisters Helmsley, Jasmine and Melissa whose signature dish is a cauliflower crust pizza with Parma ham, arugula and Parmesan shavings. They're also big on the spare but nourishing Paleo bone broths too.Jamie Oliver's former stylist is getting her due too. Anna Jones is the opposite of her former boss and believes in no meat ever. A strict vegetarian, she wrote "A Modern Way To Eat 200+ Satisfying Vegetarian Recipes That Will Make You Feel Amazing" which has twists on the veggie burger. Her signature dish is kale and coconut salad with miso and roasted tomatoes. Prince Charles' former assistant Amelia Freer is also getting England to eat better.as is restaurant heir Natasha Corrett. The first promotes forgoing processed and packaged foods while the second advises to strive for alkaline eating to balance the body. That means cutting out corn, dairy , meat and wheat for a more balanced diet.
England will always be known for lavish beef dinners and over the top sugary sweet desserts. However there's a new generation of cooks, entrepreneurs and food writers that are trying to change all that. Instead of roast beef and Yorkshire pudding followed by sticky toffee, there'll be Paleo bone broth and kale followed by sweet potato brownies.
Saturday, April 9, 2016
Celebrating Outlander
As any Outlander fan can tell you the Scots know how to throw a party. The internationally loved series starts its' second season on Starz Chanell tonight at nine EST. .It's a wild ride through the French court and Scottish countryside. What better way to celebrate than with a viewing party!
To be honest Scottish food doesn't really lend itself to parties.Luckily the two main characters, the ruggedly handsome and sharply witty Jamie and the smart, time travelling Claire start Season Two in mid 18th Century Paris. This is where canapes come in . There can be a nod to Jamie's homeland by topping cocktail rye bread slices (these are the smaller loaves sometimes sold at deli counters) with smoked salmon and a sprig of dill.This can also take a French turn by switching the salmon for ham or French sausage . Another idea is making mini Croque Monsiuers for fellow fans . This is just making sandwiches with ham and Gruyere cheese, quartering them and then a quick fry in melted butter. If this is too rich , then think veggies and a simple vinaigrette dip. Jamie and Claire never traveled to the South of France but they missed out on that Provencale treat pissaladiere, a kind of miniature pizza topped with anchovies,pitted olives and onions.The onion puree takes about half an hour to forty minutes to cook up but the pies only take twenty minutes to bake. Wash it down with Jamie's beloved whiskey or better yet whiskey cocktails. End the evening with an Irish coffee, loaded with whipped cream (and make sure your fellow Outlanders don;t reach for a second).
If you still want to celebrate the Highlander way, you can with modified versions. Not many groceries in the States sell haggis,It has to be either homemade or mail ordered.It's made with sheeps offal or internal organs. A better take on it is lamb burgers with neep chips. Neeps is the Scott vernacular for turnips which are the perfect root veggie for chips. These can be sliced wafer thin , drizzled with olive oil and sea salt and then baked for twenty minutes. The same can be done with another Highland staple parsnips however the baking time is forty five minutes.Now for the bold culinary move that even the Jacobites would have cheered on - add a few drops of whiskey to ketchup to create a Highlander inspired condiment. Of course there can be sweets. You can go with the light and airy macaroons , similar to the ones that the French royals munched on .These can be bought or made. The basic recipe requires egg whites and almonds along with powdered and granulated sugar. These can be accompanied by that Scottish must have - shortbread. Buy the buttery rich Walker's brand or make your own. You can even make the shortbread rounds , fork pricked with J's C's and F's - for the couple's last name Frasier, This last is from the French fraise, or strawberry. You can serve chocolate covered ones as the episode ends.
If you;re a diehard Outlander fan, then celebrate the beginning of Season Two with a theme party. Knock back the whiskey, eat a few lamb burgers and cheer the Jacobites Go Team Frasier with good food and loyal fans.
To be honest Scottish food doesn't really lend itself to parties.Luckily the two main characters, the ruggedly handsome and sharply witty Jamie and the smart, time travelling Claire start Season Two in mid 18th Century Paris. This is where canapes come in . There can be a nod to Jamie's homeland by topping cocktail rye bread slices (these are the smaller loaves sometimes sold at deli counters) with smoked salmon and a sprig of dill.This can also take a French turn by switching the salmon for ham or French sausage . Another idea is making mini Croque Monsiuers for fellow fans . This is just making sandwiches with ham and Gruyere cheese, quartering them and then a quick fry in melted butter. If this is too rich , then think veggies and a simple vinaigrette dip. Jamie and Claire never traveled to the South of France but they missed out on that Provencale treat pissaladiere, a kind of miniature pizza topped with anchovies,pitted olives and onions.The onion puree takes about half an hour to forty minutes to cook up but the pies only take twenty minutes to bake. Wash it down with Jamie's beloved whiskey or better yet whiskey cocktails. End the evening with an Irish coffee, loaded with whipped cream (and make sure your fellow Outlanders don;t reach for a second).
If you still want to celebrate the Highlander way, you can with modified versions. Not many groceries in the States sell haggis,It has to be either homemade or mail ordered.It's made with sheeps offal or internal organs. A better take on it is lamb burgers with neep chips. Neeps is the Scott vernacular for turnips which are the perfect root veggie for chips. These can be sliced wafer thin , drizzled with olive oil and sea salt and then baked for twenty minutes. The same can be done with another Highland staple parsnips however the baking time is forty five minutes.Now for the bold culinary move that even the Jacobites would have cheered on - add a few drops of whiskey to ketchup to create a Highlander inspired condiment. Of course there can be sweets. You can go with the light and airy macaroons , similar to the ones that the French royals munched on .These can be bought or made. The basic recipe requires egg whites and almonds along with powdered and granulated sugar. These can be accompanied by that Scottish must have - shortbread. Buy the buttery rich Walker's brand or make your own. You can even make the shortbread rounds , fork pricked with J's C's and F's - for the couple's last name Frasier, This last is from the French fraise, or strawberry. You can serve chocolate covered ones as the episode ends.
If you;re a diehard Outlander fan, then celebrate the beginning of Season Two with a theme party. Knock back the whiskey, eat a few lamb burgers and cheer the Jacobites Go Team Frasier with good food and loyal fans.
Friday, April 8, 2016
Eight Years in The Pantry
Eight years ago I started this blog as favor to friend who needed publicity for his bottled water company. What started out as a day's publicity stunt became a full blown passion and blog. writing Foodie Pantry has made me hyper aware of the changes in the food industry for the past eight years
One aspect that is blatantly obvious is the price of food. Grapes alone are sometimes six to seven dollars a pound. Buy a three pound bag of seedless black ones and it's the price of a lunch at Wendy's. Sugar has gone up and in return any baked product. It is shocking that bakeries can sell cakes for as high as fifty dollars and no one complains. To that I say go to your local grocery store for pastries and birthday treats. They're much cheaper and actually better tasting from stores such as Acme and Stop and Shop.Another interesting fact is that the average grocery bill has gone up in these eight years and will continue to do so.It's nothing to spend over one hundred dollars on just a few groceries and to spend close to five and six hundred on a week's worth. Thanks heavens for coupons and two for one sales. These are true blessings to those who are on fixed budgets. Luckily, one of the most expensive supermarkets, Whole Foods has just launched a cheaper version of itself called 365, It will tested in Los Angeles next year and then branch out across the country . The grocery will be a boon to those who want to eat healthy and enjoy cheaper versions of free range meats and organic produce.
The last is also part of the change . Over processed foods are now almost history. Thanks, partially to the hipster movements that are taking over this country, more and more people are demanding fresh made artisenal foods.The movement ,more or less started in Portland, Washington and Brooklyn, New York. The last city has given birth to all sorts of fresh made products, from bacon to pickles along with, cured cheeses and fresh baked breads and pastas.It has paid off. Every bite has the same taste that our grandparents and great-grandparents relished.This has also given birth to the food swap movement where foodies swap home made and home processed goods. There are trades on everything from freshly laid eggs to homemade jams and cookies. Another trend that's developed in the last eight years, and one I'm proud of is the urban farm. Old factories are being repurposed to being places where veggies, fruits and herbs are grown for the community. This is happening in nearby Newark, a city that has known its' share of poverty and deprivation. People of all ages, especially the kids and elderly can now benefit from just picked tomatoes , lettuce and strawberries.
You wouldn't think that there could be changes in eight years but there are. Hopefully there will be more organic and artesenal food for more and more people who need it. It's a wish that needs to become a reality.
One aspect that is blatantly obvious is the price of food. Grapes alone are sometimes six to seven dollars a pound. Buy a three pound bag of seedless black ones and it's the price of a lunch at Wendy's. Sugar has gone up and in return any baked product. It is shocking that bakeries can sell cakes for as high as fifty dollars and no one complains. To that I say go to your local grocery store for pastries and birthday treats. They're much cheaper and actually better tasting from stores such as Acme and Stop and Shop.Another interesting fact is that the average grocery bill has gone up in these eight years and will continue to do so.It's nothing to spend over one hundred dollars on just a few groceries and to spend close to five and six hundred on a week's worth. Thanks heavens for coupons and two for one sales. These are true blessings to those who are on fixed budgets. Luckily, one of the most expensive supermarkets, Whole Foods has just launched a cheaper version of itself called 365, It will tested in Los Angeles next year and then branch out across the country . The grocery will be a boon to those who want to eat healthy and enjoy cheaper versions of free range meats and organic produce.
The last is also part of the change . Over processed foods are now almost history. Thanks, partially to the hipster movements that are taking over this country, more and more people are demanding fresh made artisenal foods.The movement ,more or less started in Portland, Washington and Brooklyn, New York. The last city has given birth to all sorts of fresh made products, from bacon to pickles along with, cured cheeses and fresh baked breads and pastas.It has paid off. Every bite has the same taste that our grandparents and great-grandparents relished.This has also given birth to the food swap movement where foodies swap home made and home processed goods. There are trades on everything from freshly laid eggs to homemade jams and cookies. Another trend that's developed in the last eight years, and one I'm proud of is the urban farm. Old factories are being repurposed to being places where veggies, fruits and herbs are grown for the community. This is happening in nearby Newark, a city that has known its' share of poverty and deprivation. People of all ages, especially the kids and elderly can now benefit from just picked tomatoes , lettuce and strawberries.
You wouldn't think that there could be changes in eight years but there are. Hopefully there will be more organic and artesenal food for more and more people who need it. It's a wish that needs to become a reality.
Thursday, April 7, 2016
The Perfect Chocolate Babka
Babka has always been the domain of bubbies and Jewish bakeries. That's all changing thanks to a new generation of hip home bakers discovering it. The recipe has been somewhat tweaked but the end result is the same. Chewy buttery sweet slices that always satisfy,
Melissa Clark wrote about it in yesterday's New York Times A Good Appetite column along with a scrumptious recipe. Babkas are experiencing a kind of renaissance right now. The trendy Sadelle's Bakery in Manhattan's Soho offers one studded with homemade chocolate cookies while competitor Breads Bakery stuffs theirs with Nutella. Other bakeries such as Bklyn Larder fills theirs with a rich ganache and Baz Bagel turns theirs into the ultimate comfort food - babka bread pudding. The cake becomes even more decadent in the Jerusalem cookbook by Yotam Ottolonghi and Sami Tamimi.It's renamed the chocolate krantz cake and is loaded with pecans. This has spawned a variety of variations. such as one filled with chocolate and raspberry jam and another soaked in honey syrup. New York's Lower East Side Russ & Daughters, originally a fish and savory shop, uses and bakes the original recipe . Theirs, according to fourth generation owner Joshua Ross Tupper advises babka is a nice balance of not too sweet cake and rich chocolate filling,It's also one the of the few traditional babkas sold and it's shipped all over the country. Ms. Clark is the rebel baker, using a rich chocolate butter cream filling in hers.
Home bakers be warned. Babka requires time and some expertise.It is working with yeast which can be tricky and time consuming. One can take all day or even longer (!) to make due to refrigerating the dough between steps. Doing this does make it easier to manipulate and a longer proofing period does give it a richer, more complex taste.It is easier to freeze than other breads so home chefs can make two loaves, one for now, the other for later. It is a rich buttery dough with a recipe requiring ten tablespoons of butter. and four large eggs.. The dough is transferred to buttered bowls which add to the flavor as it bounces in and out of the fridge/Ms Clark's frosting filling also has a stick of unsalted butter along with 3/4 of a cup of heavy cream.If this isn't enough , there is over the top cocoa streusel topping. This is more butter (but only four and a half tablespoons this time) blended with cocoa , sugar and flour, It creates giant , luscious crumbs mixed in with dark chocolate chips. Home bakers can top their babkas with brown sugar streusel on top. The same goes for the filling.any sweet goo,according to Ms. Clark is acceptable. Try, jam, dulce de leche, Nutella or hot fudge sauce.
Chocolate babka is making a big comeback. Make it to enjoy its' lush buttery chocolate flavor.It may be intense to make but a dream to eat.
Melissa Clark wrote about it in yesterday's New York Times A Good Appetite column along with a scrumptious recipe. Babkas are experiencing a kind of renaissance right now. The trendy Sadelle's Bakery in Manhattan's Soho offers one studded with homemade chocolate cookies while competitor Breads Bakery stuffs theirs with Nutella. Other bakeries such as Bklyn Larder fills theirs with a rich ganache and Baz Bagel turns theirs into the ultimate comfort food - babka bread pudding. The cake becomes even more decadent in the Jerusalem cookbook by Yotam Ottolonghi and Sami Tamimi.It's renamed the chocolate krantz cake and is loaded with pecans. This has spawned a variety of variations. such as one filled with chocolate and raspberry jam and another soaked in honey syrup. New York's Lower East Side Russ & Daughters, originally a fish and savory shop, uses and bakes the original recipe . Theirs, according to fourth generation owner Joshua Ross Tupper advises babka is a nice balance of not too sweet cake and rich chocolate filling,It's also one the of the few traditional babkas sold and it's shipped all over the country. Ms. Clark is the rebel baker, using a rich chocolate butter cream filling in hers.
Home bakers be warned. Babka requires time and some expertise.It is working with yeast which can be tricky and time consuming. One can take all day or even longer (!) to make due to refrigerating the dough between steps. Doing this does make it easier to manipulate and a longer proofing period does give it a richer, more complex taste.It is easier to freeze than other breads so home chefs can make two loaves, one for now, the other for later. It is a rich buttery dough with a recipe requiring ten tablespoons of butter. and four large eggs.. The dough is transferred to buttered bowls which add to the flavor as it bounces in and out of the fridge/Ms Clark's frosting filling also has a stick of unsalted butter along with 3/4 of a cup of heavy cream.If this isn't enough , there is over the top cocoa streusel topping. This is more butter (but only four and a half tablespoons this time) blended with cocoa , sugar and flour, It creates giant , luscious crumbs mixed in with dark chocolate chips. Home bakers can top their babkas with brown sugar streusel on top. The same goes for the filling.any sweet goo,according to Ms. Clark is acceptable. Try, jam, dulce de leche, Nutella or hot fudge sauce.
Chocolate babka is making a big comeback. Make it to enjoy its' lush buttery chocolate flavor.It may be intense to make but a dream to eat.
Wednesday, April 6, 2016
Boxed Meals - Cooking Outside The Box
Can a simple box of food change the way a family eats? Absolutely! It's a new trend where ingredients plus recipe are left on the front doorstep for the night;s meal. It's a new trend that's nourishing the country as well as creating more legions of home chefs.
Kim Severson wrote about this new food phenomenon in today's New York Times' Food section. She explored companies such as Blue Apron and the vegan Purple Carrot. For some it's a good idea. The companies send the exact amount of ingredients plus a fully illustrated recipe on how to make the dish. This is a great idea for busy parents who don't have time to shop or sit down and plan the week's dinner plan. It's also a good one for those who live in rural areas where it's hard to get to supermarket especially in the winter .Blue Apron is also a boon for those who can't get the fancier ingredients sometimes needed to create a unique supper.Companies such as Blue Apron have a wide variety of choices that are ever changing. This week features spiced pork chops and mashed potatoes. The pork chops are coated in spices such as fennel and coriander , two spices home chefs may not think of using.Meal boxes are a learning experience for novice or not so great home chefs. They boost up confidences as home chefs learn all sorts of techniques with this at home culinary school. There are some extended families who all order from Blue Apron and get together to cook what they've received.
The meal boxes are gaining in popularity. According to Technomic Inc., a food industry analyst predicts that the meal box industry can bring in revenues as high as five billion over the next decade. Some analysts though see signs of the trend waning. They do have some drawbacks namely in the packaging. Many of the companies do provide labels for customers to ship back the waste, including the gel packs and cardboard. These can be recycled for future packing. Also the companies are also working with packing material companies and shippers to reduce costs and garbage while keeping food cold and safe. The ultimate dream is packing the meals in containers that can be composted or turned into something else..Another aspect is Blue Apron and Purple Carrot don;t encourage creativity.Many home chefs like to puck out their ingredients and tinker with recipes. The meal boxes , though they may expand a home chef's knowledge, canlimit what they can cook with in a meal. It also takes away from going family shopping and teaching kids about family recipes and their culinary heritage.
Boxed meals are a trend right now and they may be here to stay. They open a home chef's world to different spices and ingredients.They're worth a try for the busy or learning cook.
Kim Severson wrote about this new food phenomenon in today's New York Times' Food section. She explored companies such as Blue Apron and the vegan Purple Carrot. For some it's a good idea. The companies send the exact amount of ingredients plus a fully illustrated recipe on how to make the dish. This is a great idea for busy parents who don't have time to shop or sit down and plan the week's dinner plan. It's also a good one for those who live in rural areas where it's hard to get to supermarket especially in the winter .Blue Apron is also a boon for those who can't get the fancier ingredients sometimes needed to create a unique supper.Companies such as Blue Apron have a wide variety of choices that are ever changing. This week features spiced pork chops and mashed potatoes. The pork chops are coated in spices such as fennel and coriander , two spices home chefs may not think of using.Meal boxes are a learning experience for novice or not so great home chefs. They boost up confidences as home chefs learn all sorts of techniques with this at home culinary school. There are some extended families who all order from Blue Apron and get together to cook what they've received.
The meal boxes are gaining in popularity. According to Technomic Inc., a food industry analyst predicts that the meal box industry can bring in revenues as high as five billion over the next decade. Some analysts though see signs of the trend waning. They do have some drawbacks namely in the packaging. Many of the companies do provide labels for customers to ship back the waste, including the gel packs and cardboard. These can be recycled for future packing. Also the companies are also working with packing material companies and shippers to reduce costs and garbage while keeping food cold and safe. The ultimate dream is packing the meals in containers that can be composted or turned into something else..Another aspect is Blue Apron and Purple Carrot don;t encourage creativity.Many home chefs like to puck out their ingredients and tinker with recipes. The meal boxes , though they may expand a home chef's knowledge, canlimit what they can cook with in a meal. It also takes away from going family shopping and teaching kids about family recipes and their culinary heritage.
Boxed meals are a trend right now and they may be here to stay. They open a home chef's world to different spices and ingredients.They're worth a try for the busy or learning cook.
Tuesday, April 5, 2016
Cooking With Fire And Ice
Many home chefs are afraid of of those five letter words - spice and herbs.They're afraid that it may ruin a dish or that their families may not like the fiery , cooling or even strange taste.Those are silly fears. a dash of cumin or dried ancho peppers - or even a few mint leaves can transform a simple dinner into a special one.
Spices are both a professional chef's and home chef's best friend. For those still leery about adding zing to their recipes, start with the most basic - black pepper. Add freshly ground peppercorns to simple dishes like pan fried steak or even scrambled eggs can lift them out of the ordinary.From there they can graduate from the black kind to the other varieties such as the green, white, and pink,The next step is trying the fiery but delicious Szechuan recipes that prominently feature the spice. Chili lovers can appreciate the value of a hearty and hot three alarm chili.Some cooks balk at making it at home, however their families will love a blood warming bowl if the heat is gradually turned up.It just a simple recipe readjustment of going from one teaspoon to two.Also other spices such as paprika and cumin can also be added to give layers and subtlety to the dish too. These fire bombs can be used in other recipes as well. Think about fried chicken with the added kick of cayenne. If home chefs are leery about putting the usual three teaspoons in the batter, cut it back to only one or one and a half teaspoons..Sub in curry for a slightly less hotter chicken.
Home chefs can also cool down a recipe by using mint - peppermint and spearmint leaves. They have been used for centuries ,in Middle Eastern and Mediterranean cuisines to offset spicy flavors. Greeks have added the leaves to yogurt as a cooling side to heavily spiced lamb and vegetable dishes. It's a simple mix of adding two teaspoons of dried leaves to Greek yogurt. Tabbouleh gets a refreshing lift from it as well. This blend of bulgar or cracked wheat ,cucumbers, tomatoes and onions are mixed with freshly minced parsley and mint leaves for a nice cooling side with grilled kabobs and veggies.The herb can also be ground into pesto.The leaves have the same consistency as basil so it's very easy to grind into a paste.As with the original , Parmesan cheese and pine nuts are added along with lemon to give it some tartness. It can be served with any kind of pasta but would be best with penne or rotelli. Try it drizzled over a cold pasta salad when barbecue season rolls around.Another warm weather dish that's cooling is sliced cucumbers in a mint sour cream sauce. Spearmint , usually reserved for tea, can sub in if you don;t have peppermint leaves. Try it with lamb or poultry.
There's nothing wrong with adding a little fire - or a little ice to liven up a dish. Experiment with different spices and herbs.They'll add zing to a once boring dinner.
Spices are both a professional chef's and home chef's best friend. For those still leery about adding zing to their recipes, start with the most basic - black pepper. Add freshly ground peppercorns to simple dishes like pan fried steak or even scrambled eggs can lift them out of the ordinary.From there they can graduate from the black kind to the other varieties such as the green, white, and pink,The next step is trying the fiery but delicious Szechuan recipes that prominently feature the spice. Chili lovers can appreciate the value of a hearty and hot three alarm chili.Some cooks balk at making it at home, however their families will love a blood warming bowl if the heat is gradually turned up.It just a simple recipe readjustment of going from one teaspoon to two.Also other spices such as paprika and cumin can also be added to give layers and subtlety to the dish too. These fire bombs can be used in other recipes as well. Think about fried chicken with the added kick of cayenne. If home chefs are leery about putting the usual three teaspoons in the batter, cut it back to only one or one and a half teaspoons..Sub in curry for a slightly less hotter chicken.
Home chefs can also cool down a recipe by using mint - peppermint and spearmint leaves. They have been used for centuries ,in Middle Eastern and Mediterranean cuisines to offset spicy flavors. Greeks have added the leaves to yogurt as a cooling side to heavily spiced lamb and vegetable dishes. It's a simple mix of adding two teaspoons of dried leaves to Greek yogurt. Tabbouleh gets a refreshing lift from it as well. This blend of bulgar or cracked wheat ,cucumbers, tomatoes and onions are mixed with freshly minced parsley and mint leaves for a nice cooling side with grilled kabobs and veggies.The herb can also be ground into pesto.The leaves have the same consistency as basil so it's very easy to grind into a paste.As with the original , Parmesan cheese and pine nuts are added along with lemon to give it some tartness. It can be served with any kind of pasta but would be best with penne or rotelli. Try it drizzled over a cold pasta salad when barbecue season rolls around.Another warm weather dish that's cooling is sliced cucumbers in a mint sour cream sauce. Spearmint , usually reserved for tea, can sub in if you don;t have peppermint leaves. Try it with lamb or poultry.
There's nothing wrong with adding a little fire - or a little ice to liven up a dish. Experiment with different spices and herbs.They'll add zing to a once boring dinner.
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