This has not been a great year for peaches. The perfect one is rare thanks to a February blast that killed off burgeoning buds. Luckily the fruit can be turned into wonderful creations that focus on their sweet, mellow flavor.They are even better than just the peach itself.
Samantha Seneviratne,creator of the interesting dessert blog, Cake Love, wrote about this amazing fruit in yesterday's New York Times Food section,Even though 2016 hasn't been their year, peaches can still be turned into tasty desserts.One that Ms. Seneviratne created is an ice cream cake. This is not one of the slap dash ones that is a slab of vanilla topped by crumbs and then another slab of chocolate. This actually has cake, a real butter on,e with five tablespoons of butter in the recipe. The ice cream is a no churn one which also includes peach preserves along with fresh raspberries - which are coming into their second season right now. The fresh peach is there in macerated form as it and the preserves are folded into the whipped cream. The cake assemblage is easy. First line a 9 by 5 loaf pan with Saran wrap leaving a six inch overhang all the way around. The cake is cut into thirds, making three rectangles.There is a layer of cake, then a layer of cream followed by the drained raspberries. This is repeated again for two more times and then freeze until firm for at least eight hours. It's topped with a fruity mix of peach slices and fresh raspberries that have been sitting in sugar for ten minutes.
Another yummy dessert is Ms. Seneviratne's take on cobbler.This summer classic has been updated with a hazelnut infused crust.. She adds tiny wild blueberries which are a nice foil to the peaches' honey flavor. These can be picked if you have access to wild blueberry bushes however they can also be bought at farmer's markets and even found in the frozen food section. These frozen ones are actually beneficial because it helps the fruit mixture from overcooking and becoming mushy as the biscuits bake all the way through. You can use the big berries found in your supermarket, but Ms. Seneviratne warns that they are watery and have a weaker flavor.The topping requires hazelnut meal which can be bought in grocery stores and even on Amazon. It gives it a nice crunchy exterior while still having a soft, pillowy middle.The crust also has a half a cup of butter and a third of a cup of heavy cream.. it works well with the fruit mixture, also enhanced with vanilla bean seeds and sugar.The entire cobbler is baked for forty to forty-five minutes when the fruit comes bubbling from below and a toothpick inserted in the crust comes out with moist crumbs. Most cobblers are usually served with a pour of cream on them but I can see the first recipe's peach ice cream as a nice accompaniment here.
Don't despair if the year yielded up a lousy peach harvest. These recipes can show off their mellow sweetness and lush flesh. They are even more delicious in an ice cream cake or hazelnut infused cobbler.
Thursday, August 25, 2016
Wednesday, August 24, 2016
Tuscon The Next Food Heritage Site
Tuscon Arizona may be known for lavish spas or beautiful sunsets but food? Surprisingly this desert town is now part of the Unesco World Heritage sites joining the more culinary sophisticated cities like Lyons, France and Chengdu, China. Tuscon has deep roots to food, along with a varied indigenous and European diet, started centuries ago.
Kim Severson, a regular contributor, wrote about this interesting food-centric city and its' recent honor in today's New York Times Food section.Eight months ago it was the only city in the United States to be designated a City of Gastronomy by the United Nations Educational, Scientific and Cultural Organization, known by the acronym Unesco. About six years ago the international agency began including food as a part of a cultural heritage worth protecting as it recognizes and protects such diverse dishes as Armenian lavash,the recipes from the Mediterranean diet and the lush gastronomic meals of the French, Tuscon joins not only Chengdu and Lyons but also Parma, Italy,Bergen, Norway and Ensenada, Mexico, The reason why this southern Arizona was selected was explained by its'officer for historic presentation, and the author of the application, Dr. Jonathan Mabry. Towns were chosen because the designation will make a difference. Still, it's a puzzler. After all there is New York City, although the city doesn't celebrate it's indigenous culinary
heritage (which is obvious in the oyster beds in surrounding waters and acres of wild grapes grown just outside the city).
Tuscon has a history that stretches back 4,000 years when it was a farming community to local tribes such as the HoHokan and Tohono O'odham.Dr. Mabry was one of the archaeologists, hired by the city in 2000 for a dig not far from the downtown section. What he found was amazing, There were layers of layers of irrigation trenches and then charred corn.It was proof that this modern day city was built on top of a four millennia old farming village. The surrounding desert can still yield up interesting crops that have created unique dishes with a definite Southwestern taste. There has always been agave,cactus pads and amaranth along with tiny wild peppers called chiltepin. Mesquite is not only used for barbecuing but also used for baking cookies thanks to its' pods being pounded into a sweet flour.. Descendants of the fruits trees, first planted by Italian born ,Reverend Eusebio Francisco Kino in the 1600's yield up quince, figs and white pomegranates, the last with a taste that combines apples and grapefruits. Tuscon chefs also use cholla buds that bloom into cactus flowers in salsas and salads. They have a vague asparagus flavor which makes them also good for certain soups. The one tribe, Tohono O'odham, dry them and sell the buds in jars at the local San Xavier Co-op Farm. This devotion to creating livelihoods from heritage food is what got it noticed from Unesco.
Tuscon is a fascinating city full of food history and unique flavors. Unesco was right in choosing it as a World Heritage Site. It is fascinating from so many angles, both in its' story and in its' foods.
Kim Severson, a regular contributor, wrote about this interesting food-centric city and its' recent honor in today's New York Times Food section.Eight months ago it was the only city in the United States to be designated a City of Gastronomy by the United Nations Educational, Scientific and Cultural Organization, known by the acronym Unesco. About six years ago the international agency began including food as a part of a cultural heritage worth protecting as it recognizes and protects such diverse dishes as Armenian lavash,the recipes from the Mediterranean diet and the lush gastronomic meals of the French, Tuscon joins not only Chengdu and Lyons but also Parma, Italy,Bergen, Norway and Ensenada, Mexico, The reason why this southern Arizona was selected was explained by its'officer for historic presentation, and the author of the application, Dr. Jonathan Mabry. Towns were chosen because the designation will make a difference. Still, it's a puzzler. After all there is New York City, although the city doesn't celebrate it's indigenous culinary
heritage (which is obvious in the oyster beds in surrounding waters and acres of wild grapes grown just outside the city).
Tuscon has a history that stretches back 4,000 years when it was a farming community to local tribes such as the HoHokan and Tohono O'odham.Dr. Mabry was one of the archaeologists, hired by the city in 2000 for a dig not far from the downtown section. What he found was amazing, There were layers of layers of irrigation trenches and then charred corn.It was proof that this modern day city was built on top of a four millennia old farming village. The surrounding desert can still yield up interesting crops that have created unique dishes with a definite Southwestern taste. There has always been agave,cactus pads and amaranth along with tiny wild peppers called chiltepin. Mesquite is not only used for barbecuing but also used for baking cookies thanks to its' pods being pounded into a sweet flour.. Descendants of the fruits trees, first planted by Italian born ,Reverend Eusebio Francisco Kino in the 1600's yield up quince, figs and white pomegranates, the last with a taste that combines apples and grapefruits. Tuscon chefs also use cholla buds that bloom into cactus flowers in salsas and salads. They have a vague asparagus flavor which makes them also good for certain soups. The one tribe, Tohono O'odham, dry them and sell the buds in jars at the local San Xavier Co-op Farm. This devotion to creating livelihoods from heritage food is what got it noticed from Unesco.
Tuscon is a fascinating city full of food history and unique flavors. Unesco was right in choosing it as a World Heritage Site. It is fascinating from so many angles, both in its' story and in its' foods.
Tuesday, August 23, 2016
Basil Season
Late August brings about many harvests, tomatoes, eggplants and of course basil,It's one of the most prolific plants with each plant sprouting hundreds of leaves. What's great about it, is that basil is so easy and addictive to use.It can add punch and flavor to everything from pizzas to pastas.
Basil is one of the most ancient herbs, originating in India over 5,000 years ago.It was the Greeks, however to name it,,from basilius, the king and has been associated with the Feast of The Cross,in the Greek Orthodox religion.It refers to St Helena's Emperor Constantine's mother's pilgrimage to Jerusalem,According to some, it could have been used to perfume ancient royal oils and baths. Many chefs consider the king of herbs.The plant is a staple in Italian cooking but also is popular in Southeastern Asian cuisine too,Italians use the sweet or Genovese kind while Thais, Laotians and Vietnamese cook with Thai basil.The last has a spicier taste, perfect for rounding out red and green curries along with drunken noodles.The herb's benefits are bountiful.It's high in Vitamin K, essential for blood clotting, along with Vitamin A and beta carotene. The leaves are also loaded in such minerals as iron, calcium, magnesium, manganese Vitamin C and potassium,It's volatile oils such as estagole and myrcene give it antibacterial qualities too, which are important in restricting the growth of harmful bacteria.It's best to use freshly picked leaves to take advantage of all it has to give.
Basil gives so much flavor to various dishes . One of the most famous is pesto sauce, originating in the Northern Italian seaport of Genoa. The basic recipe is two cups of fresh leaves pureed with Parmigiano or Romano cheese ,extra virgin olive oil, and pine nuts. Garlic cloves and fresh ground pepper are also added to round out the sauce. It works well with any kind of pasta, but it great served with ravioli or tortellini, It can also be used on toasted Italian bread as alternative to garlic bread or even as a green pizza. Basil does have a strong, herbal taste that may be too overwhelming at first.You may just want to use it sparingly at first. Try chiffonading the leaves. You can do it with one individual leaf or a pile of stacked (I prefer individual). Tightly roll the leaves - think little cigars., and then using a sharp kitchen knife.slice the roll into four pieces . The result is pretty bright green ribbons that go well in a tomato salad or addg oomph to a Margherita style pizza. Basil gives a fresh "green" flavor to tomato sauces, whether salsa crudo or a mellowed one that's been on the stove for an hour. Basil can be easily frozen too.It's just snipping off the stems , then washing and drying them before putting them in freezer bags.They can last up to a year, hile stile maintaining their distinctive flavor.
Take advantage of the basil harvest right now. The leaves are great to use in fresh or cooked dishes, adding color and flavor. Celebrate this royal plant in a number of ways.
Basil is one of the most ancient herbs, originating in India over 5,000 years ago.It was the Greeks, however to name it,,from basilius, the king and has been associated with the Feast of The Cross,in the Greek Orthodox religion.It refers to St Helena's Emperor Constantine's mother's pilgrimage to Jerusalem,According to some, it could have been used to perfume ancient royal oils and baths. Many chefs consider the king of herbs.The plant is a staple in Italian cooking but also is popular in Southeastern Asian cuisine too,Italians use the sweet or Genovese kind while Thais, Laotians and Vietnamese cook with Thai basil.The last has a spicier taste, perfect for rounding out red and green curries along with drunken noodles.The herb's benefits are bountiful.It's high in Vitamin K, essential for blood clotting, along with Vitamin A and beta carotene. The leaves are also loaded in such minerals as iron, calcium, magnesium, manganese Vitamin C and potassium,It's volatile oils such as estagole and myrcene give it antibacterial qualities too, which are important in restricting the growth of harmful bacteria.It's best to use freshly picked leaves to take advantage of all it has to give.
Basil gives so much flavor to various dishes . One of the most famous is pesto sauce, originating in the Northern Italian seaport of Genoa. The basic recipe is two cups of fresh leaves pureed with Parmigiano or Romano cheese ,extra virgin olive oil, and pine nuts. Garlic cloves and fresh ground pepper are also added to round out the sauce. It works well with any kind of pasta, but it great served with ravioli or tortellini, It can also be used on toasted Italian bread as alternative to garlic bread or even as a green pizza. Basil does have a strong, herbal taste that may be too overwhelming at first.You may just want to use it sparingly at first. Try chiffonading the leaves. You can do it with one individual leaf or a pile of stacked (I prefer individual). Tightly roll the leaves - think little cigars., and then using a sharp kitchen knife.slice the roll into four pieces . The result is pretty bright green ribbons that go well in a tomato salad or addg oomph to a Margherita style pizza. Basil gives a fresh "green" flavor to tomato sauces, whether salsa crudo or a mellowed one that's been on the stove for an hour. Basil can be easily frozen too.It's just snipping off the stems , then washing and drying them before putting them in freezer bags.They can last up to a year, hile stile maintaining their distinctive flavor.
Take advantage of the basil harvest right now. The leaves are great to use in fresh or cooked dishes, adding color and flavor. Celebrate this royal plant in a number of ways.
Monday, August 22, 2016
Majoring in Food
It's that time of the year when kids are gearing up to go back to school, talking about hopes and dreams, and possibly careers and futures. Maybe some of those projections may revolve around food. Anything to do with it can be not only interesting , but fun A career in it could lead to bigger and better things, wh.ether in cooking or management
Mention a career in food and most people automatically think restaurants.It is a good career but remember it's not just cooking,It's also having a sharp business acumen. Even small family owned pizzerias are more business oriented than food centered. It can be rewarding and fun. Many chefs, such as the famed Brit , Jamie Oliver, was born into it as was famed French chef, Jacques Pepin. Some, such as Gordon Ramsay, chose it, rising to phenomenal heights of celebrity. It does pay to go to a culinary school where you can also have other courses such as business and advertising, along with getting a bachelor's degree. One of the most famous is the CIA - Culinary Institute of America.It's main base is New Hyde Park, the Hudson River town of FDR fame, about a ninety minute drive north of New York City. The school has branched out to Napa Valley, California and San Antonio, Texas. There is also the New England Culinary School located in Montpelier , Vermont. If you want something a tad less intense then look into pastry schools. Some may also have a cooking curriculum as well. They aren't as expensive along with being quicker to finish. These are great for those in their thirties and even forties and looking to start a second or new career.
Universities such as Johnson and Wales, along with my alma mater, Fairleigh Dickinson University offered courses in restaurant management and hospitality. The first even offers a Bachelor's in Culinary Arts, with classes in world cuisine with an emphasis on Szechuan, French , Northern Italian and Thai cuisines, along with pastry courses. There are even wine and spirit courses too. They also have hospitality courses too at their campuses located throughout the country. Johnson and Wales has campuses in Providence, Rhode Island,North Miami, Denver and Charlotte , North Carolina. FDU,offers one of the oldest hospitality studies in the country. The very beautiful Madison campus (and, yes,I am prejudiced here - although I went to and teach at the Teaneck campus) houses the Chaine des Rotisseurs the oldest and largest food and wine society.dedicated to and promoting the culinary and hospitality arts.The school also has a 2000 foot demonstration lab as well, The famed Cornell University , alma mater of Bill Maher, is also known for its' extensive hospitality program also .On the West Coast there is Washington State University in Spokane and Everett , Washington and the University of Nevada at Las Vegas the William H. Harrah School of Hospitlaity,, another four year school that has a very good hospitality school. They also have student run restaurants on campus as well.
Majoring in food , namely the culinary arts and hospitality can be fun and rewarding. It's something to think about whether you're a high school senior or looking for a second career. The end result is a career that you'll love.
Mention a career in food and most people automatically think restaurants.It is a good career but remember it's not just cooking,It's also having a sharp business acumen. Even small family owned pizzerias are more business oriented than food centered. It can be rewarding and fun. Many chefs, such as the famed Brit , Jamie Oliver, was born into it as was famed French chef, Jacques Pepin. Some, such as Gordon Ramsay, chose it, rising to phenomenal heights of celebrity. It does pay to go to a culinary school where you can also have other courses such as business and advertising, along with getting a bachelor's degree. One of the most famous is the CIA - Culinary Institute of America.It's main base is New Hyde Park, the Hudson River town of FDR fame, about a ninety minute drive north of New York City. The school has branched out to Napa Valley, California and San Antonio, Texas. There is also the New England Culinary School located in Montpelier , Vermont. If you want something a tad less intense then look into pastry schools. Some may also have a cooking curriculum as well. They aren't as expensive along with being quicker to finish. These are great for those in their thirties and even forties and looking to start a second or new career.
Universities such as Johnson and Wales, along with my alma mater, Fairleigh Dickinson University offered courses in restaurant management and hospitality. The first even offers a Bachelor's in Culinary Arts, with classes in world cuisine with an emphasis on Szechuan, French , Northern Italian and Thai cuisines, along with pastry courses. There are even wine and spirit courses too. They also have hospitality courses too at their campuses located throughout the country. Johnson and Wales has campuses in Providence, Rhode Island,North Miami, Denver and Charlotte , North Carolina. FDU,offers one of the oldest hospitality studies in the country. The very beautiful Madison campus (and, yes,I am prejudiced here - although I went to and teach at the Teaneck campus) houses the Chaine des Rotisseurs the oldest and largest food and wine society.dedicated to and promoting the culinary and hospitality arts.The school also has a 2000 foot demonstration lab as well, The famed Cornell University , alma mater of Bill Maher, is also known for its' extensive hospitality program also .On the West Coast there is Washington State University in Spokane and Everett , Washington and the University of Nevada at Las Vegas the William H. Harrah School of Hospitlaity,, another four year school that has a very good hospitality school. They also have student run restaurants on campus as well.
Majoring in food , namely the culinary arts and hospitality can be fun and rewarding. It's something to think about whether you're a high school senior or looking for a second career. The end result is a career that you'll love.
Saturday, August 20, 2016
Campus Cooks
Thousands of college students will be leaving for college for the first time or returning to their apartments in the next couple of weeks. The scary part? They'll be cooking on their own. They'll be cutting, chopping, broiling and boiling - and possibly making some mistakes. Make sure that they have the right gear - not just tablets and an open Amazon account - but everything from cookbooks to cutting boards. Get them ready now for a semester of their version of fine dining.
One of the best things to get any college kid is a cookbook filled with simple and basic recipes. There are actually ones that are geared towards your collegiate. Rhonda Lauret Parkinson has written one of the most comprehensive ones, The Everything College Cookbook, 300 Hassle Free Recipes For Students On The Go. (F&W Publications) This decade old book has everything to get the student from breakfast to snack time to cramming for exams. Another good cookbook is The Healthy College Cookbook, written by Alexandra Nimitz and Jason Stanley along with The Starving Student by Dede Hall that features vegan and vegetarian dishes (all can be bought or downloaded on Amazon). The next items of importance are pots and pans. Unless your kid is going to the CIA , Culinary Institute of America, you can buy two or three vital ones instead of a whole sets. Buy cookware that can have multiple uses. A stockpot can make chili, but also can boil pasta or a lobster. A fry pan is excellent at making burgers but also grilled cheese too. A microwave is handy, and great for cooking leftovers but a better investment is a toaster oven.It's healthier and can be used for everything from reheating to baking.
Tools are also important too in a student's kitchen.A good all purpose knife ,which can be bought at any supermarket, is one of the most important items for any home chef. I have a Farberware one that I've used for slicing bread, chopping veggies and even carving roast chicken. The second most important item is a good wooden spoon. These are great for stirring everything from sauces to soups. They can be bought in different sizes and will last until the next generation is ready for college. A cutting board is next on the list.It's a must for mess less chopping whether meat, veggies or fruit.Freezer bags are another must. They will come in handy for leftovers or making dinners for busy exam weeks, As far as gadgets, a mini food processor will always come in handy. It's great for making everything from banana "ice cream" to hummus. An emulsion blender is another must. It's takes up less space than a regular blender but works perfectly in creating sauces, smoothies and even condiments like homemade mayo.As for foods, make sure your campus chef has boullon cubes, perfect on their own or used as the base for soups. Peanut butter is another must.It can be made into a quick sandwich or in baking. Pasta and pasta sauce should also be on the list. These create a hot homey meal in no time. Make sure that there's also bread, cereal and canned tuna.
College is a time of new experiences. Cooking for oneself is one of those. Make sure your collegiate is ready for it with a well stocked kitchen.
One of the best things to get any college kid is a cookbook filled with simple and basic recipes. There are actually ones that are geared towards your collegiate. Rhonda Lauret Parkinson has written one of the most comprehensive ones, The Everything College Cookbook, 300 Hassle Free Recipes For Students On The Go. (F&W Publications) This decade old book has everything to get the student from breakfast to snack time to cramming for exams. Another good cookbook is The Healthy College Cookbook, written by Alexandra Nimitz and Jason Stanley along with The Starving Student by Dede Hall that features vegan and vegetarian dishes (all can be bought or downloaded on Amazon). The next items of importance are pots and pans. Unless your kid is going to the CIA , Culinary Institute of America, you can buy two or three vital ones instead of a whole sets. Buy cookware that can have multiple uses. A stockpot can make chili, but also can boil pasta or a lobster. A fry pan is excellent at making burgers but also grilled cheese too. A microwave is handy, and great for cooking leftovers but a better investment is a toaster oven.It's healthier and can be used for everything from reheating to baking.
Tools are also important too in a student's kitchen.A good all purpose knife ,which can be bought at any supermarket, is one of the most important items for any home chef. I have a Farberware one that I've used for slicing bread, chopping veggies and even carving roast chicken. The second most important item is a good wooden spoon. These are great for stirring everything from sauces to soups. They can be bought in different sizes and will last until the next generation is ready for college. A cutting board is next on the list.It's a must for mess less chopping whether meat, veggies or fruit.Freezer bags are another must. They will come in handy for leftovers or making dinners for busy exam weeks, As far as gadgets, a mini food processor will always come in handy. It's great for making everything from banana "ice cream" to hummus. An emulsion blender is another must. It's takes up less space than a regular blender but works perfectly in creating sauces, smoothies and even condiments like homemade mayo.As for foods, make sure your campus chef has boullon cubes, perfect on their own or used as the base for soups. Peanut butter is another must.It can be made into a quick sandwich or in baking. Pasta and pasta sauce should also be on the list. These create a hot homey meal in no time. Make sure that there's also bread, cereal and canned tuna.
College is a time of new experiences. Cooking for oneself is one of those. Make sure your collegiate is ready for it with a well stocked kitchen.
Friday, August 19, 2016
Time For Those Bumper Crops
It's getting close to late August and we all know what that means - bumper crop! We'll be inundated with extra tomatoes, zucchinis and peppers thanks s to our gardens or ones that belong to neighbors friends and family. What to do with them? There are dozens of recipes that can be used.
New York Times Food writer Julia Moskin had an excellent idea for vegetables gratins in her column in Wednesday's New York Times Food section. Fresh grown veggies are their tastiest in this layered dish. It's similar to the winter dish potatoes au gratin in the sense it's layers cooked in a skillet. The summer one has a base layer of onions and peppers.A second layer has zucchini and squash along with Parmesan cheese and pieces of fresh French or Italian bread.(stale just won't do). Also cook the veggies either by grilling or broiling before hand otherwise you'll ind up with a watery half cooked pan of veggies. Another great idea is getting a spiralizer if you don't have one already . You can turn all those zucchini into healthy "green" pasta, whether making it with a pomodoro sauce or a healthier version of pad Thai. The zucchini noodles are just good sauteed with only garlic, olive oil and some butter or margarine. Stuffed zucchini is another great meal and treat. These can be filled with chopped meat, a mix of bread crumbs and tomatoes or a spiced rice mixture. Another idea that's sure to be a classic is zucchini crust pizza. This is when shredded zucchini is mixed with egg or egg whites to create a kind of crispy omelet and a base for tomato sauce and cheese.
Tomatoes are also abounding right now. What to do when the farmer in your life drops off more than a few? Think sauces for the fall and winter. You can make it for anything , from pizza to pasta. Cooking the sauce is probably the most labor intensive which usually takes anywhere from half an hour to ninety minutes.Keep in mind that the shorter the cooking time the thinner the sauce but with a fresher tomato flavor.The longer the cooking time, the thicker the sauce and the flavor is more of a cooked taste. Tomatoes can be served in an easy crudo sauce for now. It just cutting up tomatoes, letting them marinate in olive oil and garlic as the pasta is being cooked. Orange zest, capers and hot pepper flakes can be added too for extra flavor. Extra tomatoes and peppers can also be turned in a fresh salsa, perfect for pool parties and barbecues. Toss in some chopped jalapenos for fire or if you want a milder one, add some pineapple chunks or a dollop of honey. Those extra peppers can also be stuffed too with beef, chicken or even turkey.Mix the meat with wild rice and herbs for extra flavor. Peppers can be charred and served with an anchovy or bagna calda sauce for a Piedmontese summer favorite.
Don't freak out at getting a bumper crop of fresh veggies. There's a million good recipes out there that can be made with them. Enjoy the bounty and the good food that comes from them.
New York Times Food writer Julia Moskin had an excellent idea for vegetables gratins in her column in Wednesday's New York Times Food section. Fresh grown veggies are their tastiest in this layered dish. It's similar to the winter dish potatoes au gratin in the sense it's layers cooked in a skillet. The summer one has a base layer of onions and peppers.A second layer has zucchini and squash along with Parmesan cheese and pieces of fresh French or Italian bread.(stale just won't do). Also cook the veggies either by grilling or broiling before hand otherwise you'll ind up with a watery half cooked pan of veggies. Another great idea is getting a spiralizer if you don't have one already . You can turn all those zucchini into healthy "green" pasta, whether making it with a pomodoro sauce or a healthier version of pad Thai. The zucchini noodles are just good sauteed with only garlic, olive oil and some butter or margarine. Stuffed zucchini is another great meal and treat. These can be filled with chopped meat, a mix of bread crumbs and tomatoes or a spiced rice mixture. Another idea that's sure to be a classic is zucchini crust pizza. This is when shredded zucchini is mixed with egg or egg whites to create a kind of crispy omelet and a base for tomato sauce and cheese.
Tomatoes are also abounding right now. What to do when the farmer in your life drops off more than a few? Think sauces for the fall and winter. You can make it for anything , from pizza to pasta. Cooking the sauce is probably the most labor intensive which usually takes anywhere from half an hour to ninety minutes.Keep in mind that the shorter the cooking time the thinner the sauce but with a fresher tomato flavor.The longer the cooking time, the thicker the sauce and the flavor is more of a cooked taste. Tomatoes can be served in an easy crudo sauce for now. It just cutting up tomatoes, letting them marinate in olive oil and garlic as the pasta is being cooked. Orange zest, capers and hot pepper flakes can be added too for extra flavor. Extra tomatoes and peppers can also be turned in a fresh salsa, perfect for pool parties and barbecues. Toss in some chopped jalapenos for fire or if you want a milder one, add some pineapple chunks or a dollop of honey. Those extra peppers can also be stuffed too with beef, chicken or even turkey.Mix the meat with wild rice and herbs for extra flavor. Peppers can be charred and served with an anchovy or bagna calda sauce for a Piedmontese summer favorite.
Don't freak out at getting a bumper crop of fresh veggies. There's a million good recipes out there that can be made with them. Enjoy the bounty and the good food that comes from them.
Thursday, August 18, 2016
Depression Cooking What The Greatest Generation Ate
The greatest generation had to live very frugally during the Depression .It shaped the way they ate and how they cooked. There's a new book out showing the recipes of the day, what was served and why. It is an eye opener but a also a window into a fascinating era.
Steven Kurutz rote about the book and interviewed the authors in yesterday's New York Times Food section. Andrew Coe and Jane Ziegelman .wrote A Square Meal (Harper Publishers) chronicles what was promoted, cooked and eaten between 1930 and 1940.Not surprisingly they met Mr. Kurutz at Eisenburg's Sandwich Shop, a Flatiron District staple since the year of the Great Stock Market Crash of 1929. Ms. Ziegelman ordered a sandwich, right from the era, cream cheese and chopped olives while Mr. Coe had a classic that's still loved today: turkey with mashed potatoes and veggies. Even the interviewer ordered a depression worthy meal - meat loaf. The book is an interesting window into what everyone ate, from presidents to the average American. Franklin Delano Roosevelt, an aristocrat who grew up with chefs and gourmet foods , ate what his constituents ate. His wife, Eleanor, had something to do with it as well, being more down to earth than him.. As much as he would have loved foie gras and terrapin soup, ate humbler foods. such as deviled eggs in tomato sauce, mashed potatoes and prune whip, a popular dessert of the time.His predecessor, Herbert Hoover was entirely different. Even though he grew up on an Iowa farm, he had gold plated tastes, dining on fish with cucumber sauce as he wore a dinner jacket.
The books also showcases how America went from the being the land of plenty to penny pinching.The country fed a starving Europe during World War I while having an open all you can eat buffet at home. Teams of women cooked for male farm workers while fresh baked pies were served after every meal, including breakfast. The Depression changed all that.Ingenuity and frugality were now the main ingredients of every American kitchen. According to Ms/ Ziegelman, loaves were very popular. Of course there were ones made from meat, but also ones made of peanut, liver and bean too.They had to be concocted from a variety of ingredients and a cheap filler that allowed for stretching out. Casseroles also became staples too, because they could be made from leftovers. Cream sauces were popular because they could hide the look and taste of unappetizing ingredients. Diets were compromised because fresh fruit was too expensive so it was replaced by the cheaper dried fruit,Strange mash ups also arose like onions stuffed with peanut butter as a caloric and nutritional substitute to meat.The government also had a hand in helping women to be budgeteers, and rise to the challenge of creating spaghetti with creamed carrots.
A Square Meal shows us how America survived a nutritional depression as well as the actual one. It's a fascinating look at how the Greatest Generation ate during the worst of times. It's not only a history book but a testament to ingenuity and frugality.
Steven Kurutz rote about the book and interviewed the authors in yesterday's New York Times Food section. Andrew Coe and Jane Ziegelman .wrote A Square Meal (Harper Publishers) chronicles what was promoted, cooked and eaten between 1930 and 1940.Not surprisingly they met Mr. Kurutz at Eisenburg's Sandwich Shop, a Flatiron District staple since the year of the Great Stock Market Crash of 1929. Ms. Ziegelman ordered a sandwich, right from the era, cream cheese and chopped olives while Mr. Coe had a classic that's still loved today: turkey with mashed potatoes and veggies. Even the interviewer ordered a depression worthy meal - meat loaf. The book is an interesting window into what everyone ate, from presidents to the average American. Franklin Delano Roosevelt, an aristocrat who grew up with chefs and gourmet foods , ate what his constituents ate. His wife, Eleanor, had something to do with it as well, being more down to earth than him.. As much as he would have loved foie gras and terrapin soup, ate humbler foods. such as deviled eggs in tomato sauce, mashed potatoes and prune whip, a popular dessert of the time.His predecessor, Herbert Hoover was entirely different. Even though he grew up on an Iowa farm, he had gold plated tastes, dining on fish with cucumber sauce as he wore a dinner jacket.
The books also showcases how America went from the being the land of plenty to penny pinching.The country fed a starving Europe during World War I while having an open all you can eat buffet at home. Teams of women cooked for male farm workers while fresh baked pies were served after every meal, including breakfast. The Depression changed all that.Ingenuity and frugality were now the main ingredients of every American kitchen. According to Ms/ Ziegelman, loaves were very popular. Of course there were ones made from meat, but also ones made of peanut, liver and bean too.They had to be concocted from a variety of ingredients and a cheap filler that allowed for stretching out. Casseroles also became staples too, because they could be made from leftovers. Cream sauces were popular because they could hide the look and taste of unappetizing ingredients. Diets were compromised because fresh fruit was too expensive so it was replaced by the cheaper dried fruit,Strange mash ups also arose like onions stuffed with peanut butter as a caloric and nutritional substitute to meat.The government also had a hand in helping women to be budgeteers, and rise to the challenge of creating spaghetti with creamed carrots.
A Square Meal shows us how America survived a nutritional depression as well as the actual one. It's a fascinating look at how the Greatest Generation ate during the worst of times. It's not only a history book but a testament to ingenuity and frugality.
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