The scheduling people at PBS may or may not have a wicked or warped sense of humor.It seems almost too coincidental that another season of "The Great British Bake Off - Season Six" is airing July 4th weekend along with the chaotic stew of Brexit. Either way, it shows the UK at its' idyllic and coziest best.It's all sweetness and Victoria sponge.
This latest season which aired last August 15 is now going to be shown here in the US. Episode One already has been shown, as other PBS stations around the country have given it the Friday 9 PM
slot. Here in the New York metro area, we have to watch it on Sunday afternoons at four (that is if any of us are around, There are die hard fans who will,but luckily we can catch up on the PBS website later on). The hosts and judges are back, There are the spicy and sweet Mel Giedroyc and Sue Perkins who offer saucy asides and comfort to nervous contestants. Check out what they say during the Madeira cake challenge because the cake is known for its' defining crack. (see where this is going). Of course there are the judges, Paul Hollywood and Mary Berry. Hollywood is a burly , yet more suave version of Alec Baldwin who lends some asperity and much needed stringency to a contest that can sometimes get a bit too sugary with emotions.Ms. Berry, a kind of British Betty Crocker, is the sweet yet demanding grandmother who does think your tea scones are scrummy even though they're lacking in appearance. Both are excellent in giving hints and tips.
The one thing about the show is that the contestants represent a wide swath of British society. Some have Southeastern Asian backgrounds, one is Bangladeshi. Most are true blue Britons, coming from
such diverse areas of the island such as Yorkshire, London and Manchester. There is one from Swansea, Wales and another from Dunkeld, Perth and Kinross in Scotland. . The xenophobes who more or less caused the Brexit with the EU could learn valuable lessons from this show and it's not the ones regarding the best icing or the tenderest crumb. Foodies and sweet tooths will love the different contests .As always all sorts of baked goods will be executed and the episodes are divided into three sections : the signature, the technical and the showstopper. The technical is always a recipe from Mr. Hollywood's or Ms Berry's recipe books and a step or two is always omitted to flummox the bakers.I love the showstoppers, This is where contestants get creative and whip up creations that are just breath taking. Everything will be covered this season, from vol au vents to breads to biscuits.
Brexit showed the UK at its' worst. The Great British Bake Off remedies that poisonous hatred and presents us with a contest where people of all colors and religions come together. Yes, it's a contest but its' a fun friendly one.
Saturday, July 2, 2016
Friday, July 1, 2016
Red , White And Berry
Berries are everywhere right now, from straw to blue. Most foodies eat them plain or with a good dollop of whipped cream yet they're versatile in everything, from salads to all sorts of desserts.Try them in barbecue sauce or in a fresh summer salad.
Of course berries are used in baking. Strawberries, raspberries and blueberries are popular this weekend because of their patriotic colors. Melissa Clark wrote about them in her A Good Appetite column in Wednesday's New York Times Food section, She arranged them in festive red and blue stripes in a buckwheat (!) cake made with buttermilk The fruit adds a nice tartness because it's been baked and absorbed by the crumb. Another fun Fourth idea is making either a chocolate or vanilla sheet cake , icing it with whipped cream and decorate with berries to create the Stars And Stripes.It's a fun end to a barbecue. The idea can be carried over to cupcakes. Cupcakes can also be filled with a mix of chopped fruit and cream or pudding for a neat surprise.One of the easiest desserts to make with any berry is the crisp.It's cooking the fruit with a crunchy topping of brown sugar, butter and cinnamon.Usually made with apples the recipe can be expanded to include blackberries, blueberries and strawberries. Cobblers are another great summer dessert that highlight any berry's juiciness. They're a bit more involved than a crisp , resembling a cake but they are still easy enough to bake on a hot summer's day. For a cooler treat think berry infused sorbets or old fashioned ice cream with whole cream and fresh produce.
Not surprisingly berries can be used in savory dishes as well.Salads always benefit from them, whether as a tangy dressing or a zesty addition, One tasty mix is taking half a pound of strawberries and mixing them with honey, apple cider vinegar and olive oil. Use it for dressing a grilled chicken and spring green salad. Blackberries and even blueberries would not only add some sweetness but also color to a steak salad. Toss a few in with some chopped bell peppers and grape tomatoes for a spin on a classic salad. Any berry can be used in barbecue sauce.Imagine a raspberry barbecue sauce slathered on ribs. The sauce is easy to make. Take a cup of raspberries and blend with a variety of sweeteners such as brown sugar, molasses and light corn syrup. Garlic , red pepper and onion flakes zing it up.The base is balsamic vinegar and olive oil.It's pureed and strained through a sieve to get rid of the seeds. Ever think of blueberry ketchup? Yes, it can be made, In fact one of the original recipes was made solely from them.It's a mix of the fruit along with shallots, brown sugar, vinegar, garlic and ginger. The flavor is bright and fruity, sort of jammy yet perfect for those grilled burgers or for giving those cookout some zing.
Get red white and berry this July Fourth and for the rest of the summer. Use blueberries in a ketchup. Strawberries in a crisp. Blackberries in a salad. It's the season for them so enjoy them.
Of course berries are used in baking. Strawberries, raspberries and blueberries are popular this weekend because of their patriotic colors. Melissa Clark wrote about them in her A Good Appetite column in Wednesday's New York Times Food section, She arranged them in festive red and blue stripes in a buckwheat (!) cake made with buttermilk The fruit adds a nice tartness because it's been baked and absorbed by the crumb. Another fun Fourth idea is making either a chocolate or vanilla sheet cake , icing it with whipped cream and decorate with berries to create the Stars And Stripes.It's a fun end to a barbecue. The idea can be carried over to cupcakes. Cupcakes can also be filled with a mix of chopped fruit and cream or pudding for a neat surprise.One of the easiest desserts to make with any berry is the crisp.It's cooking the fruit with a crunchy topping of brown sugar, butter and cinnamon.Usually made with apples the recipe can be expanded to include blackberries, blueberries and strawberries. Cobblers are another great summer dessert that highlight any berry's juiciness. They're a bit more involved than a crisp , resembling a cake but they are still easy enough to bake on a hot summer's day. For a cooler treat think berry infused sorbets or old fashioned ice cream with whole cream and fresh produce.
Not surprisingly berries can be used in savory dishes as well.Salads always benefit from them, whether as a tangy dressing or a zesty addition, One tasty mix is taking half a pound of strawberries and mixing them with honey, apple cider vinegar and olive oil. Use it for dressing a grilled chicken and spring green salad. Blackberries and even blueberries would not only add some sweetness but also color to a steak salad. Toss a few in with some chopped bell peppers and grape tomatoes for a spin on a classic salad. Any berry can be used in barbecue sauce.Imagine a raspberry barbecue sauce slathered on ribs. The sauce is easy to make. Take a cup of raspberries and blend with a variety of sweeteners such as brown sugar, molasses and light corn syrup. Garlic , red pepper and onion flakes zing it up.The base is balsamic vinegar and olive oil.It's pureed and strained through a sieve to get rid of the seeds. Ever think of blueberry ketchup? Yes, it can be made, In fact one of the original recipes was made solely from them.It's a mix of the fruit along with shallots, brown sugar, vinegar, garlic and ginger. The flavor is bright and fruity, sort of jammy yet perfect for those grilled burgers or for giving those cookout some zing.
Get red white and berry this July Fourth and for the rest of the summer. Use blueberries in a ketchup. Strawberries in a crisp. Blackberries in a salad. It's the season for them so enjoy them.
Thursday, June 30, 2016
Making The Most Of Mochi
Japan is known for many tasty treats, from the delicate crisp tempura to the flavorful ever popular sushi. Now one of their most popular sweets, mochi is becoming a favorite. What's great about this dumpling like sweet is that they can be made at home, much like any confection.
Tejal Rao,a former food critic and contributor for the New York Times Sunday Magazine wrote about this interesting sweet for yesterday's New York Times Food section. Mochi is a street food with vendors making it fresh at their stands but it can also be bought in supermarkets too..It is a big treat during the Japanese new year Describing it is a bit hard. Imagine a soft dumpling with a sweet inside, made only of rice and beans plus a sweetener.Modern mochi makers such as Tomoko Kato, owner of Williamsburg, Brooklyn's Patisserie Tomoko also makes chocolate and strawberry fillings.s.An ice cream version of it first hit the States at Los Angeles based company Mikawaya in the early Nineties where it was also pushed into major supermarket chains. It's kind of like a frozen bonbon with the daifuku rice dough wrapped round a sphere of ice cream.Trader Joe's pushed an all American version of it in its' stores in 2014. Theirs had a pumpkin pie filling that was just in time for Thanksgiving of that year. There's predictions that mochi will be the next macaron.It could well be. They're all about the melding of textures instead of flavors and they're different enough here to be eye catching. Unfortunately mochi has a short shelf life. The dough dries out after a day or two and should be eaten right away.
Another plus about them is that they're easier to make than macarons.There's no baking and timing involved, save for cooking the two layers on the stovetop. Mr. Rao includes a recipe with the article. The most difficult part is making the exterior or the daifuku rice dough.It has to be as tender and soft as a kitten's paw. Home chefs do have to buy the mochiko flour which can be had at Asia food markets or Amazon, however corn starch can be used too.Potato starch is also used , primarily to keep the dough from sticking to fingers. It's rolled out with a rolling pin into thick, flat disks, Home chefs can go traditional with a sweet bean paste or anko. Again ths requires getting azuki beans,found at Whole Foods, Albertsons and Asian food markets. After being cooked for a bit., they're then transferred to a food processor where they're pureed into a paste. That's returned to the pot where it's sweetened with sugar along with pinch of salt added. It's then poured out and spread out in a small shallow container and put into the fridge to set. The bean paste is rolled into balls between the fingers and then enrobed in the mochi dough. More hand rolling is involved and then the dough is pinched to seal it, More adventurous home chefs can try a chocolate ganache as an alternative to the anko.
Mochi is a fun treat that will sure to be the next fad.It's an easy make and fun to create. Try it for a different type of dessert.
Tejal Rao,a former food critic and contributor for the New York Times Sunday Magazine wrote about this interesting sweet for yesterday's New York Times Food section. Mochi is a street food with vendors making it fresh at their stands but it can also be bought in supermarkets too..It is a big treat during the Japanese new year Describing it is a bit hard. Imagine a soft dumpling with a sweet inside, made only of rice and beans plus a sweetener.Modern mochi makers such as Tomoko Kato, owner of Williamsburg, Brooklyn's Patisserie Tomoko also makes chocolate and strawberry fillings.s.An ice cream version of it first hit the States at Los Angeles based company Mikawaya in the early Nineties where it was also pushed into major supermarket chains. It's kind of like a frozen bonbon with the daifuku rice dough wrapped round a sphere of ice cream.Trader Joe's pushed an all American version of it in its' stores in 2014. Theirs had a pumpkin pie filling that was just in time for Thanksgiving of that year. There's predictions that mochi will be the next macaron.It could well be. They're all about the melding of textures instead of flavors and they're different enough here to be eye catching. Unfortunately mochi has a short shelf life. The dough dries out after a day or two and should be eaten right away.
Another plus about them is that they're easier to make than macarons.There's no baking and timing involved, save for cooking the two layers on the stovetop. Mr. Rao includes a recipe with the article. The most difficult part is making the exterior or the daifuku rice dough.It has to be as tender and soft as a kitten's paw. Home chefs do have to buy the mochiko flour which can be had at Asia food markets or Amazon, however corn starch can be used too.Potato starch is also used , primarily to keep the dough from sticking to fingers. It's rolled out with a rolling pin into thick, flat disks, Home chefs can go traditional with a sweet bean paste or anko. Again ths requires getting azuki beans,found at Whole Foods, Albertsons and Asian food markets. After being cooked for a bit., they're then transferred to a food processor where they're pureed into a paste. That's returned to the pot where it's sweetened with sugar along with pinch of salt added. It's then poured out and spread out in a small shallow container and put into the fridge to set. The bean paste is rolled into balls between the fingers and then enrobed in the mochi dough. More hand rolling is involved and then the dough is pinched to seal it, More adventurous home chefs can try a chocolate ganache as an alternative to the anko.
Mochi is a fun treat that will sure to be the next fad.It's an easy make and fun to create. Try it for a different type of dessert.
Wednesday, June 29, 2016
The Newest Trend: Old Skillets
At one time or another home chefs hear the family lore about cast iron skillets.How sturdy they were, how they could could everything from eggs to cornbread. It leaves the modern cook, used to Teflon coated ones, with some envy. Luckily this American classic is coming back big time.
Julia Moskin wrote about them in today's New York York Times Food section. Many home chefs as well as professional ones are falling in love with this leftover from the 18th Century and with good reason. They are versatile and can be used to cook up everything from breakfast to dessert.Another reason is that cast iron is a better conductor of heat than the more modern stainless steel and aluminum.It keep the food cooked in it hotter long after the heat below has been turned off. Home chefs looking to buy one should be warned. Don't be lured by price. Yes, Wal-Mart offers one for only sixteen dollars - which is a true bargain but it's not that great. Opt for the more costly Finex ten inch skillet which sells for $165 or the pricier Borough Furnace skillet at $250. For fifty dollars more home chefs can get the Field one.Home chefs should remember that the more expensive ones are made the same with old fashioned craftsmanship. From the 1700's on skillets were hand poured and polished . The end result was a thinner , lighter skillet with a smooth cooking surface, attributes that the modern ones such as the Wal-Mart Lodge one doesn't have.The new pans do come preseasoned, something that had to be done at home with earlier ones
Many home chefs have a problem with preseasoning and tempering, according to Ms. Moskin Each of the skillet makers have their own preferred system of cleaning and reseasoning.The advice is simple: treat the pan as a 19th Century cook would.Just simple cooking and cleaning will season it.Skillets had natural coatings formed by cooking with fat and bonding the fat molecules to the pan's surface.She recommends using the pan often for projects like shallow frying, cooking bacon or frying chicken.Afterwards, scrape the surface clean with a stiff brush, a bench scraper, a kind of chopper, or just salt. Rinse with very hot water and if needed a drop of soap. Put it back on the stove over a low heat until completely dry, This is what makes the patina.Keep in mind though that if the pan is unused for a long time , the coating will become sticky, rusty or even both, Store skillets in the cupboard or better yet the oven to protect them from dust. If there are a stack of them, then place paper towels between them.Cast iron will last decades if treated properly, and makes a great legacy gift for anyone
An old fashioned cast iron skillet is a modern kitchen must have. It can fry ,bake and saute along with lasting for decades. Forget all these Teflon coated pans. Get the real deal!
Julia Moskin wrote about them in today's New York York Times Food section. Many home chefs as well as professional ones are falling in love with this leftover from the 18th Century and with good reason. They are versatile and can be used to cook up everything from breakfast to dessert.Another reason is that cast iron is a better conductor of heat than the more modern stainless steel and aluminum.It keep the food cooked in it hotter long after the heat below has been turned off. Home chefs looking to buy one should be warned. Don't be lured by price. Yes, Wal-Mart offers one for only sixteen dollars - which is a true bargain but it's not that great. Opt for the more costly Finex ten inch skillet which sells for $165 or the pricier Borough Furnace skillet at $250. For fifty dollars more home chefs can get the Field one.Home chefs should remember that the more expensive ones are made the same with old fashioned craftsmanship. From the 1700's on skillets were hand poured and polished . The end result was a thinner , lighter skillet with a smooth cooking surface, attributes that the modern ones such as the Wal-Mart Lodge one doesn't have.The new pans do come preseasoned, something that had to be done at home with earlier ones
Many home chefs have a problem with preseasoning and tempering, according to Ms. Moskin Each of the skillet makers have their own preferred system of cleaning and reseasoning.The advice is simple: treat the pan as a 19th Century cook would.Just simple cooking and cleaning will season it.Skillets had natural coatings formed by cooking with fat and bonding the fat molecules to the pan's surface.She recommends using the pan often for projects like shallow frying, cooking bacon or frying chicken.Afterwards, scrape the surface clean with a stiff brush, a bench scraper, a kind of chopper, or just salt. Rinse with very hot water and if needed a drop of soap. Put it back on the stove over a low heat until completely dry, This is what makes the patina.Keep in mind though that if the pan is unused for a long time , the coating will become sticky, rusty or even both, Store skillets in the cupboard or better yet the oven to protect them from dust. If there are a stack of them, then place paper towels between them.Cast iron will last decades if treated properly, and makes a great legacy gift for anyone
An old fashioned cast iron skillet is a modern kitchen must have. It can fry ,bake and saute along with lasting for decades. Forget all these Teflon coated pans. Get the real deal!
Tuesday, June 28, 2016
Fermenting Your Diet
Many home chefs think that fermenting foods is an elaborate and complicated process.It really isn't thanks to a new cookbook that pares it down to an easy science.Anyone , from novice to expert transform simple cabbage into sauerkraut and tea into kombucha.
Fermented Foods At Every Meal (Fair Winds Press) is both an interesting guidebook and cookbook on the basics of fermentation and the recipes that spring form the fermented foods and beverages. Hayley Barisa Ryscek, the voice behind the healthy cooking and natural lifestyle blog Health Starts in The Kitchen, as well as being the author of several healthy eating cookbooks wrote this fascinating book She is big on fermentation, we all need it in our diet to protect ourselves and maintain our gut health. It also leads to longevity as in seen in Japan's Okinawa Archipelago where many live to 100 years and beyond. . The first chapter explains the difference between prebiotics and probiotics and why we need to increase the former's intake.There's an interesting section on the science of fermentation too as well as suggestions for what foods and cultures to buy. Everything is spelled out from what tools to use in the process to steps in the recipes. The chapters are divided by the cultures such as creme fraiche followed by recipes that use it and fermented ketchup (!) and its' many ideas. Another great thing about the book is the ever helpful hints that are highlighted in bright gold. These provide first time fermenters with valuable tips.
This is not a typical cookbook where there are chapters on meals, snacks and sweets,Each one starts out with the featured culture and the recipes that follow them. There's also a history included too. Creme fraiche lovers will love its' chapter with its' how to make and ferment along with such recipes as berry topped chevre cheesecake cups, cherry compote ice cream, and cheesy beef stuffed baked potatoes topped with it. Kefir is a must make fermented drink that also has its' due. It's used mainly as a drink but it's also in the tasty chocolate peanut butter banana breakfast smoothie as well as in a creamy cole slaw .Of course there's a chapter on the greatest fermentation of all- sauerkraut. Surprisingly enough it's just cabbage ribbons fermented in sea salt and its own juice. Surprisingly also is that it''s not just for accompanying bratwurst.It's put into smoothies and a hash made with sweet potatoes and Brussels sprouts. There is a bratwurst and sauerkraut recipe but livened up with quinoa. Kombucha is a big drink right now and there is a chapter on it . There are fun ferments such as ketchup and chutney along with salsa. perfect for giving a summer party a healthy kick. There's also a chapter dedicated to yogurt along with such fun recipes like strawberry banana yogurt to go tubes ,smoked salmon spread, lamb kofta with herbed tztzakiki and frozen yogurt bark,
Fermented Foods In Every Meal is a great book for those wanting to have a healthy probiotic diet. The how to s are easy along with the recipes. It is a must have for every kitchen and for every home chef interested in fermented foods and drinks,
Fermented Foods At Every Meal (Fair Winds Press) is both an interesting guidebook and cookbook on the basics of fermentation and the recipes that spring form the fermented foods and beverages. Hayley Barisa Ryscek, the voice behind the healthy cooking and natural lifestyle blog Health Starts in The Kitchen, as well as being the author of several healthy eating cookbooks wrote this fascinating book She is big on fermentation, we all need it in our diet to protect ourselves and maintain our gut health. It also leads to longevity as in seen in Japan's Okinawa Archipelago where many live to 100 years and beyond. . The first chapter explains the difference between prebiotics and probiotics and why we need to increase the former's intake.There's an interesting section on the science of fermentation too as well as suggestions for what foods and cultures to buy. Everything is spelled out from what tools to use in the process to steps in the recipes. The chapters are divided by the cultures such as creme fraiche followed by recipes that use it and fermented ketchup (!) and its' many ideas. Another great thing about the book is the ever helpful hints that are highlighted in bright gold. These provide first time fermenters with valuable tips.
This is not a typical cookbook where there are chapters on meals, snacks and sweets,Each one starts out with the featured culture and the recipes that follow them. There's also a history included too. Creme fraiche lovers will love its' chapter with its' how to make and ferment along with such recipes as berry topped chevre cheesecake cups, cherry compote ice cream, and cheesy beef stuffed baked potatoes topped with it. Kefir is a must make fermented drink that also has its' due. It's used mainly as a drink but it's also in the tasty chocolate peanut butter banana breakfast smoothie as well as in a creamy cole slaw .Of course there's a chapter on the greatest fermentation of all- sauerkraut. Surprisingly enough it's just cabbage ribbons fermented in sea salt and its own juice. Surprisingly also is that it''s not just for accompanying bratwurst.It's put into smoothies and a hash made with sweet potatoes and Brussels sprouts. There is a bratwurst and sauerkraut recipe but livened up with quinoa. Kombucha is a big drink right now and there is a chapter on it . There are fun ferments such as ketchup and chutney along with salsa. perfect for giving a summer party a healthy kick. There's also a chapter dedicated to yogurt along with such fun recipes like strawberry banana yogurt to go tubes ,smoked salmon spread, lamb kofta with herbed tztzakiki and frozen yogurt bark,
Fermented Foods In Every Meal is a great book for those wanting to have a healthy probiotic diet. The how to s are easy along with the recipes. It is a must have for every kitchen and for every home chef interested in fermented foods and drinks,
Monday, June 27, 2016
A Hunk of Roast Beef
I normally don't write personal stories on this blog. Foodie Pantry has always been about recipes and dishes, trends and cuisines. Yet I feel this one story has to be told. It's about my 24 year old British shorthair , Shelby, who we lost yesterday to lung cancer She was an exceptional cat, a true gourmand, perfect for this foodie cat mom.
She was a rescue cat from our local shelter. The story started when our other house cat , a fiery calico, appropriately named Sparkey sneaked out. My brother went to the local shelter, here in Bergen Country ,in the hopes of finding her (she was hiding in her old stomping grounds, a wild patch of land called The Gully behind my house). He had come back with the news , not of Sparkey, but of Shelby, a big friendly "male" who love to be petted. The he was a she , an older rescue, maybe ten, maybe eleven years in age Another cat? No! We had way too many inside and out. Not another. Yet when I went for a second visit, fell in love with this chunky girl with the most expressive celadon colored eyes. Her eyes are what riveted you to her. They were wide discs that took in everything. Her fur was a thick, slate gray, the color of dark rain clouds. She had huge round paws that were almost circular in shape. I knew she had to have some kind of pedigree to her but what? Maybe Persian? I found out she was a British shorthair thanks to looking though a cat magazine that featured the breed., She became my little aristocrat.True to her English blood she loved London broil and roast beef. She'd walk the length of her couch (everything in the living room was automatically declared hers) over her Froggie pillow to make sure she got a bite of my roast beef . I always had extra for her, She gobbled it down,
It wasn't just roast beef. From the start she loved pepperoni. I guess her original pet parent spoiled her with it. She loved nibbling on the slices, even the soy ones my brother ate. Chicken was another favorite along with ham and any Italian cold cuts. She loved the Wendy's burgers and Popeye's chicken I brought home. Shelby was a big cheese lover too. Any cheese, from the gooey mozzarella on my pizza to cream cheese to Brie was always- well - catnip to her. She loved cheddar, not settling for just a few small pieces. She wanted the whole slice - to herself . Other favorites were butter and margarine. Every morning we ate breakfast together, She had her food along with two little bites of margarine soaked whole wheat toast even up to her passing. Eggs were another passion. She went mad for the eggy custard flan that my brother's assistant would make us for the holidays. Shelby would give that unblinking celadon stare that said quite loudly "That's mine. Please give me it and I 'll let you have the leftovers". Of course she also loved soft boiled eggs, enthusiastically licking the yolk that I purposely left for her. Whipped cream was another favorite. I'd dip my fingers in whatever sundae or fruit and cream and let her lick each one. Usually she'd be full after the ninth fingertip.To build her up in her later years I'd give her baby food which she shared with another of our rescue cats, a handsome but skittish rescue boy named Lucky. They'd share a jar of Gerber's ham and be satisfied for the evening (or until her late night snack at around 11:30).
Shelby, I miss you . I miss my little foodie aristocrat who loved eating as much as her pet mama.I know you are up in heaven , nibbling the best cheddar and of course, roast beef. One day we'll be together again, raiding the angels' refrigerator.
She was a rescue cat from our local shelter. The story started when our other house cat , a fiery calico, appropriately named Sparkey sneaked out. My brother went to the local shelter, here in Bergen Country ,in the hopes of finding her (she was hiding in her old stomping grounds, a wild patch of land called The Gully behind my house). He had come back with the news , not of Sparkey, but of Shelby, a big friendly "male" who love to be petted. The he was a she , an older rescue, maybe ten, maybe eleven years in age Another cat? No! We had way too many inside and out. Not another. Yet when I went for a second visit, fell in love with this chunky girl with the most expressive celadon colored eyes. Her eyes are what riveted you to her. They were wide discs that took in everything. Her fur was a thick, slate gray, the color of dark rain clouds. She had huge round paws that were almost circular in shape. I knew she had to have some kind of pedigree to her but what? Maybe Persian? I found out she was a British shorthair thanks to looking though a cat magazine that featured the breed., She became my little aristocrat.True to her English blood she loved London broil and roast beef. She'd walk the length of her couch (everything in the living room was automatically declared hers) over her Froggie pillow to make sure she got a bite of my roast beef . I always had extra for her, She gobbled it down,
It wasn't just roast beef. From the start she loved pepperoni. I guess her original pet parent spoiled her with it. She loved nibbling on the slices, even the soy ones my brother ate. Chicken was another favorite along with ham and any Italian cold cuts. She loved the Wendy's burgers and Popeye's chicken I brought home. Shelby was a big cheese lover too. Any cheese, from the gooey mozzarella on my pizza to cream cheese to Brie was always- well - catnip to her. She loved cheddar, not settling for just a few small pieces. She wanted the whole slice - to herself . Other favorites were butter and margarine. Every morning we ate breakfast together, She had her food along with two little bites of margarine soaked whole wheat toast even up to her passing. Eggs were another passion. She went mad for the eggy custard flan that my brother's assistant would make us for the holidays. Shelby would give that unblinking celadon stare that said quite loudly "That's mine. Please give me it and I 'll let you have the leftovers". Of course she also loved soft boiled eggs, enthusiastically licking the yolk that I purposely left for her. Whipped cream was another favorite. I'd dip my fingers in whatever sundae or fruit and cream and let her lick each one. Usually she'd be full after the ninth fingertip.To build her up in her later years I'd give her baby food which she shared with another of our rescue cats, a handsome but skittish rescue boy named Lucky. They'd share a jar of Gerber's ham and be satisfied for the evening (or until her late night snack at around 11:30).
Shelby, I miss you . I miss my little foodie aristocrat who loved eating as much as her pet mama.I know you are up in heaven , nibbling the best cheddar and of course, roast beef. One day we'll be together again, raiding the angels' refrigerator.
Saturday, June 25, 2016
Summer Spritzers And Sparklers
One of the most refreshing summer drinks is anything made with seltzer. The fizz makes any wine or juice festive and it's a nice departure from the usual cocktails and ades. They're perfect for barbecues or even just enjoying movie night by yourself.
The New York Times Food section on Wednesday gave some good advice regarding making the perfect spritzer. Robert Simonsen wrote about going to and looking towards Northern Italy for inspiration. Generations have made the perfect spritzer. All it takes is three factors : bitter , bubbly and low in alcohol.Sadly , us Yanks made a blander version popular in the States during the Seventies and Eighties.It was known as the white wine spritzer in which any white was combined with seltzer. It wasn't a memorable drink , neither in taste or character. The true Italian spritzers should be more wine than seltzer or soda water. What is used is up to the bartender. Seltzer is the best because there's more of a lightness and fizz. Soda water has a definite mineral taste in it that can detracts from the flavors of the other ingredients One of the best spritzes is the Aperol, composed of the bitter orange liqueur, prosecco, the Italian sparkling wine, and seltzer.Another refreshing combo is a mix of California Chardonnay with Bruto Americano, a liqueur with such diverse ingredients as coffee bark, bitter Seville oranges and balsam fir, Pink grape juice give it a blush color in this spritz called Cali Spritz, created by Jon Santer, owner of the Emeryville California bar Prizefighter.
Seltzer can also liven up the non alcoholic as well. These are called sparklers and can be made with a variety of juices. You can use store bought fruit juices or crushed fruit. For the first try to get the purest and the most natural. The Simply Juice company sells juices as if they've just come from the juicer itself. Try their lemon or limeade for a truly refreshing thirst quencher. The two can be combine and mixed with seltzer for a tart drink, perfect for those holiday barbecues.Their orange juice is another one that can be mixed with any fizzy seltzer for a drink that can be sipped all day long. In fact it make for a perfect virgin or clean mimosa for any brunch.Cranberry fans could make a clean Cape Codder spiking up the juice with seltzer. As for fresh juices you can use a juicer. The drinks will have a different, more fresher taste. Home mixologists can also use fruit simple syrups, a variation of the classic bar staple. Basically it's a cup of sugar and water mixed with one and a half cups of fruit.They're boiled together and then strained through a fine mesh strainer. Any fruit can be used. Think tart for some flavor contrast. Take advantage of the blackberry and raspberry season right now. They not only make for flavor packed drinks but also for pretty ones too. The cooked berries tint the seltzer lovely shades of pink.
It's summer, the perfect time for both spritzers and sparklers. Open a few bottles of seltzer and create a cool and bubbly thirst quencher,excellent for a hot summer's night. Sit back, look at the stars and sip.
The New York Times Food section on Wednesday gave some good advice regarding making the perfect spritzer. Robert Simonsen wrote about going to and looking towards Northern Italy for inspiration. Generations have made the perfect spritzer. All it takes is three factors : bitter , bubbly and low in alcohol.Sadly , us Yanks made a blander version popular in the States during the Seventies and Eighties.It was known as the white wine spritzer in which any white was combined with seltzer. It wasn't a memorable drink , neither in taste or character. The true Italian spritzers should be more wine than seltzer or soda water. What is used is up to the bartender. Seltzer is the best because there's more of a lightness and fizz. Soda water has a definite mineral taste in it that can detracts from the flavors of the other ingredients One of the best spritzes is the Aperol, composed of the bitter orange liqueur, prosecco, the Italian sparkling wine, and seltzer.Another refreshing combo is a mix of California Chardonnay with Bruto Americano, a liqueur with such diverse ingredients as coffee bark, bitter Seville oranges and balsam fir, Pink grape juice give it a blush color in this spritz called Cali Spritz, created by Jon Santer, owner of the Emeryville California bar Prizefighter.
Seltzer can also liven up the non alcoholic as well. These are called sparklers and can be made with a variety of juices. You can use store bought fruit juices or crushed fruit. For the first try to get the purest and the most natural. The Simply Juice company sells juices as if they've just come from the juicer itself. Try their lemon or limeade for a truly refreshing thirst quencher. The two can be combine and mixed with seltzer for a tart drink, perfect for those holiday barbecues.Their orange juice is another one that can be mixed with any fizzy seltzer for a drink that can be sipped all day long. In fact it make for a perfect virgin or clean mimosa for any brunch.Cranberry fans could make a clean Cape Codder spiking up the juice with seltzer. As for fresh juices you can use a juicer. The drinks will have a different, more fresher taste. Home mixologists can also use fruit simple syrups, a variation of the classic bar staple. Basically it's a cup of sugar and water mixed with one and a half cups of fruit.They're boiled together and then strained through a fine mesh strainer. Any fruit can be used. Think tart for some flavor contrast. Take advantage of the blackberry and raspberry season right now. They not only make for flavor packed drinks but also for pretty ones too. The cooked berries tint the seltzer lovely shades of pink.
It's summer, the perfect time for both spritzers and sparklers. Open a few bottles of seltzer and create a cool and bubbly thirst quencher,excellent for a hot summer's night. Sit back, look at the stars and sip.
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