Yesterday's New York Times Food section was full of recipes from Americans all over the country. The beauty of it was that it came , from all kinds of Americans, some here for generations , some newly arrived. What binds them - and us together is the love of one's heritage and pride in family dishes. Yet these recipes can easily be served at our tables creating a brand new holiday tradition.
The families that the Times wrote about and were covered yesterday here were from all over the world. The beauty of American cuisine is that it is constantly changing, adding new ingredients and flavors.Take the Ling family of Junction City, Wisconsin. They were from Hmong, Laos and always celebrated the harvest around this time. Thanksgiving feasting fits in perfectly and seamlessly with their celebrating. They raise and slaughter their own turkeys, preparing them with Southern Asian herbs such as lemongrass and kafir lime leaves. The filling is a vermicelli egg roll filling , full of shredded carrots, cabbage and cilantro doused with a salty fish sauce. In Nashville Tennessee , one would expect traditional Southern dishes like corn bread stuffing and green bean casserole. Not so with the Tayyar family who emigrated from Dohuk in Northern Iran. They will serve the Kurdish eprax, a carefully layered casserole of grape leaves along with stuffed cabbage, tomatoes squash and potatoes.,nsted of turkey there will be a row of lamb chops down the center of the eprax.There will also be chicken and turnip greens too, as they eat the traditional feast on a rug spread out on the floor.
Jamaican food is not normally considered Thanksgiving food yet Francine Turone uses the cuisine's spices for her turkey, The island born home chef brines the bird with a mix of cinnamon, cloves, allspice and juniper berries along with slipping clarified butter under the skin. She also serves a roast goat leg along with rice and peas in coconut oil. They celebrate her Milanese born husband Giacomo's culinary heritage. with tortellini in brodo or broth. Some recipes are handed down such as Debbie Himmler from the German influenced city of Cincinnati. Her oma's or grandmother' s rotkraut or homemade red cabbage is a family recipe from southwestern Germany.,a mix of shredded cabbage cooked with red wine and tart Granny Smith apples. Maren Waxenberg' s Scandinavian heritage shines through when she used to have gravlax and herring before the Thanksgiving meal.She continues on with blotcake for dessert. This is a sponge cake with whip cream and berries. Italians keep recipes through centuries and generations and the Conte family of Wall, New Jersey is no different. They make a fluffy spinach -mushroom stuffing instead of the usual bread stuffing. Their potatoes aren't mashed, rather roasted in olive oil and garlic They end not with pie but ith fennel and oranges dusted with salt and pepper.
America is a big kitchen ,full of recipes new and old. This was never more evident in yesterday's New York Times Food section. It is full of dishes, both sweet and savory that reflect our many different, cultures and backgrounds,nationalities and heritage.
Thursday, November 17, 2016
Wednesday, November 16, 2016
A Gathered Thanksgiving Part One
Despite the great political divide and intolerance that's gripping this country, there is one thing that unifies us as a nation - Thanksgiving. No matter our ancestry, our skin color, or our beliefs we come together in giving thanks and gratitude. Many have forgotten that nowadays,. The New York Times Food section has it. This week , there are holiday recipes from all sorts of home chefs.
Diversity and the willingness to not only explore but to hold on to ttime-honored traditions is what make's America's kitchens so great. The Tmes interviewed fifteen families from all over the US. There is the taste of somalia thanks to clothig designer sisters Ayaan and Idyl Mohallim of Brooklyn who have their family rice recipe, bariis iskukaris. This is a rich mix of basmati rice cooked in chcken stock and flavored with various spices such as cumin and fenugreek, Raisins top and red onions. Filipinos have bibingko instead of cornbread. Nicole Ponseca, a New Yorker and first generation American-Filipino creates this tasty dish made from rice and coconut milk. Preserved salted eggs and Parmesan cheese give it saltiness and richness Of course there is traditional recipes such as Sweeney potatoes from the Passanisi family of Alameda California Theirs comes from grandmother , Florence Sweeney who took the recipe from her Dutch ancestors. she named it after her Irish husband Kevin Sweeney. It's like a scalloped potatoes, lush with cream cheese and sour cheese. Butter and cheddar cheese make it even more silkier.
The history of American food is the history of this country.It was never more evident in african cooking with dishes going back to the enslaved period in American history.. Erika Council has her grandmother's Mildred Council's pork neck and macaroni. Her grandmother was a restaurant owner and chef who crried on this simple but delicious mix of bomes and onion simmered in ater flavored with pepper flakes, ground pepper and salt.. It's cooked until the broth is gelatinous and then the macaroni is added. The Latino influence is also strong and vibrant in this country. Cuban american Margarita Velasco of Miami who combines her two heritages into one pumpkin flan. It is made with calabaza, a kind of pumpkin shaped squash used in many Cuban recipes. For MarthBeltrann of austen Texas, it pan de jamon, ham bread from Bogota Columbia, It is a labor intensive and time consuming because the bread that is later filled with butter, olives and ham. It wouln't be a family dinner without it,.
America is a truly diverse country. Our foods define us and our heritage yet they blend together to form our cuisine. It's varied, reflectng us and who we are.
Diversity and the willingness to not only explore but to hold on to ttime-honored traditions is what make's America's kitchens so great. The Tmes interviewed fifteen families from all over the US. There is the taste of somalia thanks to clothig designer sisters Ayaan and Idyl Mohallim of Brooklyn who have their family rice recipe, bariis iskukaris. This is a rich mix of basmati rice cooked in chcken stock and flavored with various spices such as cumin and fenugreek, Raisins top and red onions. Filipinos have bibingko instead of cornbread. Nicole Ponseca, a New Yorker and first generation American-Filipino creates this tasty dish made from rice and coconut milk. Preserved salted eggs and Parmesan cheese give it saltiness and richness Of course there is traditional recipes such as Sweeney potatoes from the Passanisi family of Alameda California Theirs comes from grandmother , Florence Sweeney who took the recipe from her Dutch ancestors. she named it after her Irish husband Kevin Sweeney. It's like a scalloped potatoes, lush with cream cheese and sour cheese. Butter and cheddar cheese make it even more silkier.
The history of American food is the history of this country.It was never more evident in african cooking with dishes going back to the enslaved period in American history.. Erika Council has her grandmother's Mildred Council's pork neck and macaroni. Her grandmother was a restaurant owner and chef who crried on this simple but delicious mix of bomes and onion simmered in ater flavored with pepper flakes, ground pepper and salt.. It's cooked until the broth is gelatinous and then the macaroni is added. The Latino influence is also strong and vibrant in this country. Cuban american Margarita Velasco of Miami who combines her two heritages into one pumpkin flan. It is made with calabaza, a kind of pumpkin shaped squash used in many Cuban recipes. For MarthBeltrann of austen Texas, it pan de jamon, ham bread from Bogota Columbia, It is a labor intensive and time consuming because the bread that is later filled with butter, olives and ham. It wouln't be a family dinner without it,.
America is a truly diverse country. Our foods define us and our heritage yet they blend together to form our cuisine. It's varied, reflectng us and who we are.
Tuesday, November 15, 2016
A Low Cal Thanksgiving
Is it possible to lose weight on Thanksgiving? Surprisingly yes! If you cook lighter variations of the holiday plates, you can actually shed a pound or two. It's creating tasty dishes without the excess.
Turkey in itself , is a low calorie meat.Three ounces of boneless skinless white meat is only ninety calories and ten calories of fat. A drumstick with the skin is 285 calories.,If you're a big lover of the crackly skin you may want to just have the wing. It's 229 calories , a little less than the legs. Many people love the skin part and don't want to give it up. If that's the case, go easy with the sides and desserts.f you opt for just the white meat consider making it tastier along with moistening it with gravy. One quarter of a cup of homemade gravy is only 64 calories. What compliments the meat and gravy? Stuffing, of course Is it possible to make one that's lighter? It can be. Instead of bread use bread crumbs mixed with that healthy whole food mushrooms. You can also sub in toasted low calorie bread cubes too. These can be nicely paired with apple slices for a unique sweet take. Think about a stuffing made with breadsticks or pretzels sticks. Kids will get a kick out of the last. The pretzels do have to be soaked in a bowl of hot water for five to seven minutes to soften them. You could also try farro which is a wheat grain too.Cook it with caramelized onions and porcini mushrooms.
Those tasty sides can also be made without all that fat and richness. The classic green bean casserole is 160 calories . That's not too bad. however ,a cup of steamed is only 44 calories. They can be steamed with lemon and ginger for a zesty tangy side. They can also be steamed with red and yellow pepper strips and sliced carrots for a colorful and healthy dish.Sweet potatoes are a Thanksgiving must. Bake them with marshmallows along with brown sugar and you're looking at 120 calories. That's fine if you only have one serving but most people have two at least. A better alternative is roasted, which are only 68 calories. Serve with I Can't Believe It's Not Butter. What about mashed sweet potatoes? They share almost the same amount of calories as the candied ones. The biggest fat bomb is mashed potatoes. One serving is a whopping 400 calories! Can they be made with less calories? Yes. It's just a matter of using skim milk for whole and a butter substitute like Smart Balance or I Can't Believe It's Not Butter. If you feel like it's still lacking in flavor then add chives. Thye not only add color but also some flavor. You could also add garlic too if you want' some oomph along with fat free sour cream or plain Greek yogurt. Mashed cauliflower, an Obama favorite is another alternative.It's only 100 calories per serving. Make it with buttermilk and garlic for a flavorful side.
Thanksgiving can be a time for low calorie eating and losing weight.It's just a matter of smart choices and equally as smart cooking. The meal will be healthy but still tasty, the perfect holiday feast.
Turkey in itself , is a low calorie meat.Three ounces of boneless skinless white meat is only ninety calories and ten calories of fat. A drumstick with the skin is 285 calories.,If you're a big lover of the crackly skin you may want to just have the wing. It's 229 calories , a little less than the legs. Many people love the skin part and don't want to give it up. If that's the case, go easy with the sides and desserts.f you opt for just the white meat consider making it tastier along with moistening it with gravy. One quarter of a cup of homemade gravy is only 64 calories. What compliments the meat and gravy? Stuffing, of course Is it possible to make one that's lighter? It can be. Instead of bread use bread crumbs mixed with that healthy whole food mushrooms. You can also sub in toasted low calorie bread cubes too. These can be nicely paired with apple slices for a unique sweet take. Think about a stuffing made with breadsticks or pretzels sticks. Kids will get a kick out of the last. The pretzels do have to be soaked in a bowl of hot water for five to seven minutes to soften them. You could also try farro which is a wheat grain too.Cook it with caramelized onions and porcini mushrooms.
Those tasty sides can also be made without all that fat and richness. The classic green bean casserole is 160 calories . That's not too bad. however ,a cup of steamed is only 44 calories. They can be steamed with lemon and ginger for a zesty tangy side. They can also be steamed with red and yellow pepper strips and sliced carrots for a colorful and healthy dish.Sweet potatoes are a Thanksgiving must. Bake them with marshmallows along with brown sugar and you're looking at 120 calories. That's fine if you only have one serving but most people have two at least. A better alternative is roasted, which are only 68 calories. Serve with I Can't Believe It's Not Butter. What about mashed sweet potatoes? They share almost the same amount of calories as the candied ones. The biggest fat bomb is mashed potatoes. One serving is a whopping 400 calories! Can they be made with less calories? Yes. It's just a matter of using skim milk for whole and a butter substitute like Smart Balance or I Can't Believe It's Not Butter. If you feel like it's still lacking in flavor then add chives. Thye not only add color but also some flavor. You could also add garlic too if you want' some oomph along with fat free sour cream or plain Greek yogurt. Mashed cauliflower, an Obama favorite is another alternative.It's only 100 calories per serving. Make it with buttermilk and garlic for a flavorful side.
Thanksgiving can be a time for low calorie eating and losing weight.It's just a matter of smart choices and equally as smart cooking. The meal will be healthy but still tasty, the perfect holiday feast.
Monday, November 14, 2016
Your Thanksgiving Plan
It's hard to believe but Thanksgiving is a little ore than a week away. This is the crown jewel of holiday dinners and it has to be done right. Alleviate the pressure and fear by charting out the meal. If you have a plan, then everything, from prepping to cooking to serving will be that much easier.
One of the first must do is write out a guest list. After each name list allergies, dietary restrictions and likes, and dislikes. If a few guests have gluten allergies then think abut making two kinds of stuffing along with having gluten free rolls and desserts.Also think about your vegan and vegetarian friends and family. Do you want to get tofurkey which is a soy loaf usually filled with bread stuffing? Or would your guests prefer no fuss and subsist on just salads and sides?This is a good time to call and ask and write down what they want. Another point to consider is the variety of tastes.If guests want a fresh cranberry jelly instead of a canned one, then think about making a homemade one. Another point to ponder is a sit-down dinner or a buffet where people can pick out where they want to sit.If you feel that cooking an entire meal is too overwhelming , then there are two routes to consider. A pot luck Thanksgiving where everyone brings a dish, while you tackle the main dish or having it catered. Many stores such as Stop &Shop and Shop Rite will cook everything from the bird and the sides. They'll also throw in rolls and pie too. Popeye's and Boston Market can also cook up entire Thanksgiving meals too. Popeye's will give you a deep fried Southern version while Boston Market has more traditional fare.
Thanksgiving dishes and how they're made are always polarizing. Half the table may want a rich gravy made with roux, while the other half like it just au jus. with a thin gravy. Then there are
the yam controversy. Do you make them as a kind of dessert loaded with brown sugar and mini marshmallows or do you just roast them in tin foil. Do you make two types to satisfy everyone or just stick ith one? The best bet is just sticking with what the majority of guests want.Sve the second recipe for Christ mas or New Year's. Thanksgiving is not the day to try out new recipes either. if you do want to experiment try it out this Sunday.That way you can see if it's a hit or a miss and if it's easy or hard.This is also time to hit the stores, from department to the grocery.Get new table linens if the old ones are worn or raggedy. Polish the silverware and dust off the china. Also make sure all your kitchen appliances are up to snuff too.Replace anything that may not work just right. . Sharpen knives. Make sure you have enough essentials such as gravy ladles and serving forks.Now is the time to buy extras like plastic cups and glasses if you're having a big crowd. check to make sure you have enough plates and also make sure none of them are cracked.If that's the case, then think about getting a new set. Target and K-Mart have very pretty sets at good prices.
Thanksgiving prep is a home chef must have.Set a plan and stick with it. It'll make for smoother cooking and serving. That's a holiday in itself.
One of the first must do is write out a guest list. After each name list allergies, dietary restrictions and likes, and dislikes. If a few guests have gluten allergies then think abut making two kinds of stuffing along with having gluten free rolls and desserts.Also think about your vegan and vegetarian friends and family. Do you want to get tofurkey which is a soy loaf usually filled with bread stuffing? Or would your guests prefer no fuss and subsist on just salads and sides?This is a good time to call and ask and write down what they want. Another point to consider is the variety of tastes.If guests want a fresh cranberry jelly instead of a canned one, then think about making a homemade one. Another point to ponder is a sit-down dinner or a buffet where people can pick out where they want to sit.If you feel that cooking an entire meal is too overwhelming , then there are two routes to consider. A pot luck Thanksgiving where everyone brings a dish, while you tackle the main dish or having it catered. Many stores such as Stop &Shop and Shop Rite will cook everything from the bird and the sides. They'll also throw in rolls and pie too. Popeye's and Boston Market can also cook up entire Thanksgiving meals too. Popeye's will give you a deep fried Southern version while Boston Market has more traditional fare.
Thanksgiving dishes and how they're made are always polarizing. Half the table may want a rich gravy made with roux, while the other half like it just au jus. with a thin gravy. Then there are
the yam controversy. Do you make them as a kind of dessert loaded with brown sugar and mini marshmallows or do you just roast them in tin foil. Do you make two types to satisfy everyone or just stick ith one? The best bet is just sticking with what the majority of guests want.Sve the second recipe for Christ mas or New Year's. Thanksgiving is not the day to try out new recipes either. if you do want to experiment try it out this Sunday.That way you can see if it's a hit or a miss and if it's easy or hard.This is also time to hit the stores, from department to the grocery.Get new table linens if the old ones are worn or raggedy. Polish the silverware and dust off the china. Also make sure all your kitchen appliances are up to snuff too.Replace anything that may not work just right. . Sharpen knives. Make sure you have enough essentials such as gravy ladles and serving forks.Now is the time to buy extras like plastic cups and glasses if you're having a big crowd. check to make sure you have enough plates and also make sure none of them are cracked.If that's the case, then think about getting a new set. Target and K-Mart have very pretty sets at good prices.
Thanksgiving prep is a home chef must have.Set a plan and stick with it. It'll make for smoother cooking and serving. That's a holiday in itself.
Saturday, November 12, 2016
The Versatile English Muffin
One of the best staples of any kitchen is the humble English muffin. It can be used for any meal and even makes a great night snack. If you think it's just a boring little crumpet, think again. It is versatile , going from a classic breakfast treat to a fun alternative to hamburger buns.
It was Thomas Bath Thomas who brought this Victorian breakfast staple to the States from England in 1877. They were based on the English muffins that were sold in London at the time. They were slightly different in that they were thinner than the crumpets they were modeled on. Another change that Mr. Thomas made was precutting them so they could easily be split apart with a fork. At first they were only sold to hotels and grocery stores. By 1880 they were so popular that Thomas had to open up a second bakery,One of the best aspects of them is that they're low in calories -only 130 per muffin and make a nice snack, especially with butter. Even though the original is the best, Thomas has other flavors and grains such as the seasonal pumpkin spice and whole wheat. Many love their blueberry and corn flavors too along with the honey wheat and sourdough. The original, whole wheat and multi grain kinds are the most versatile. They are perfect for both savory and sweet recipes.Another great thing about them is that they're freezable and can be used weeks after they were first bought. Just take them out of the fridge and they can be thawed in the toaster or toaster oven.
English muffins are one of the best things to happen to breakfast. Thi early morning staple is a great starter with just a layer of butter or margarine and your favorite jelly.They're also a nice accompaniment to eggs sunnyside up or soft boiled ones, perfect for sopping up the yolk. English muffins are a great base for any breakfast sandwich. Try a classic of scrambled eggs and bacon or sausage. For zing add a drop of hot sauce to the eggs. A fried egg sandwich is another light yet filling breakfast.One of the best recipes is Eggs Benedict. The muffin's spongy texture is excellent for sopping up the buttery Hollandaise and runny yolk. The recipe can be varied with spinach being subbed in for the Canadian bacon for Egg;s Florentine or using a crab cakes for a lush , extravagant brunch.salmon can also be used for Eggs Atlantic or Eggs Benjamin. English muffins also make for great mini pizzas. It's just spooning olive oil and pizza sauce over the slices and then topping them with shredded mozzarella. Add fun extras such as sausage or peppers, onions or olives. The muffins also can be used instead of hamburger buns. They're even better because the nooks and crannies hold the burgers' juices , making them even tastier. English muffins can even be used for grilled cheese too for a different spin on the classic lunch bite.Add tomatoes and bacon for a take on the diner classic The Happy Waitress.
English muffins are a must have for any kitchen. They're a great way to greet the day or end it. They are perfect for both pizza and burgers. Best of all , have them hot from the toaster with just butter. Or create your own recipe. They are versatile and fun.
It was Thomas Bath Thomas who brought this Victorian breakfast staple to the States from England in 1877. They were based on the English muffins that were sold in London at the time. They were slightly different in that they were thinner than the crumpets they were modeled on. Another change that Mr. Thomas made was precutting them so they could easily be split apart with a fork. At first they were only sold to hotels and grocery stores. By 1880 they were so popular that Thomas had to open up a second bakery,One of the best aspects of them is that they're low in calories -only 130 per muffin and make a nice snack, especially with butter. Even though the original is the best, Thomas has other flavors and grains such as the seasonal pumpkin spice and whole wheat. Many love their blueberry and corn flavors too along with the honey wheat and sourdough. The original, whole wheat and multi grain kinds are the most versatile. They are perfect for both savory and sweet recipes.Another great thing about them is that they're freezable and can be used weeks after they were first bought. Just take them out of the fridge and they can be thawed in the toaster or toaster oven.
English muffins are one of the best things to happen to breakfast. Thi early morning staple is a great starter with just a layer of butter or margarine and your favorite jelly.They're also a nice accompaniment to eggs sunnyside up or soft boiled ones, perfect for sopping up the yolk. English muffins are a great base for any breakfast sandwich. Try a classic of scrambled eggs and bacon or sausage. For zing add a drop of hot sauce to the eggs. A fried egg sandwich is another light yet filling breakfast.One of the best recipes is Eggs Benedict. The muffin's spongy texture is excellent for sopping up the buttery Hollandaise and runny yolk. The recipe can be varied with spinach being subbed in for the Canadian bacon for Egg;s Florentine or using a crab cakes for a lush , extravagant brunch.salmon can also be used for Eggs Atlantic or Eggs Benjamin. English muffins also make for great mini pizzas. It's just spooning olive oil and pizza sauce over the slices and then topping them with shredded mozzarella. Add fun extras such as sausage or peppers, onions or olives. The muffins also can be used instead of hamburger buns. They're even better because the nooks and crannies hold the burgers' juices , making them even tastier. English muffins can even be used for grilled cheese too for a different spin on the classic lunch bite.Add tomatoes and bacon for a take on the diner classic The Happy Waitress.
English muffins are a must have for any kitchen. They're a great way to greet the day or end it. They are perfect for both pizza and burgers. Best of all , have them hot from the toaster with just butter. Or create your own recipe. They are versatile and fun.
Friday, November 11, 2016
Honoring Our Vets With A Good Meal
Today is Veteran's Day , the only day pf the year when we truly honor our vets. Why take only one day? There are ways to honor them all year long, whether ith a gathering or raising money for them.
This particular day should be a special day for any vet in your life.Nothing beats a good meal with good conversation. Many restaurants are offering freebies and discounts for our brave men and women. They will need some proof of military service such as a military ID or VA card but it could also be a current leave and earnings statement or LES, other IDs that work are a driver;s license with veteran's designation.There's also a new federal veterans ID card too that's accepted at many eateries. Applebee's is always good with giving discounts and makes vets and their families welcome. Bonefish Grill is giving our brave and courageous a free plate of their famed Bang Bang Shrimp while Boston Market has free cookies. City Barbecue is offering a free sandwich. Krispy Kreme is
letting vets try their luscious doughnuts and coffee while Olive Garden is graciously allowing
our vets pick out a free entry of their choice. Military families will get a big kick of getting a blooming onion at no cost at their many Outback Steakhouses or a Castle Combo at White Castle. Urge the smaller restaurants in your neighborhoods to do the same, not only on Veteran's Day but all year round.
As for the military people in your orbit, honor them with a home cooked meal or even a basket of home baked treats.Find out their favorite foods and treat them to it. After all there's nothing like a scratch meat loaf covered in gravy with a side of mashed potatoes or a roast chicken or turkey with all the trimmings.They'll enjoy fresh from the oven chocolate chip cookies or an apple pie. Don't just make them for this day but all year long.We never really think of our veterans in the Spring and summer yet we should. Think of throwing barbecues fo them at your local VFW for those ho have served in wars from the second World War to our current conflicts. Have stores donate everything from hot dogs and hamburgers to ice cream and soda. Another idea is an old-fashioned potluck picnic where everyone brings everything from macaroni and cold slaw to icebox cakes and watermelon. Kids can also help the military during the summer months by having lemonade stands and donating the proceeds to local families for a dinner out or a day at their local amusement or water park. They can also help out with delivering meals to elderly housebound vets as well.
We should celebrate our veterans all year long,Yes, today is special but so are the other days in the year. Treat them and their families to good food and good conversation every day not just today.
This particular day should be a special day for any vet in your life.Nothing beats a good meal with good conversation. Many restaurants are offering freebies and discounts for our brave men and women. They will need some proof of military service such as a military ID or VA card but it could also be a current leave and earnings statement or LES, other IDs that work are a driver;s license with veteran's designation.There's also a new federal veterans ID card too that's accepted at many eateries. Applebee's is always good with giving discounts and makes vets and their families welcome. Bonefish Grill is giving our brave and courageous a free plate of their famed Bang Bang Shrimp while Boston Market has free cookies. City Barbecue is offering a free sandwich. Krispy Kreme is
letting vets try their luscious doughnuts and coffee while Olive Garden is graciously allowing
our vets pick out a free entry of their choice. Military families will get a big kick of getting a blooming onion at no cost at their many Outback Steakhouses or a Castle Combo at White Castle. Urge the smaller restaurants in your neighborhoods to do the same, not only on Veteran's Day but all year round.
As for the military people in your orbit, honor them with a home cooked meal or even a basket of home baked treats.Find out their favorite foods and treat them to it. After all there's nothing like a scratch meat loaf covered in gravy with a side of mashed potatoes or a roast chicken or turkey with all the trimmings.They'll enjoy fresh from the oven chocolate chip cookies or an apple pie. Don't just make them for this day but all year long.We never really think of our veterans in the Spring and summer yet we should. Think of throwing barbecues fo them at your local VFW for those ho have served in wars from the second World War to our current conflicts. Have stores donate everything from hot dogs and hamburgers to ice cream and soda. Another idea is an old-fashioned potluck picnic where everyone brings everything from macaroni and cold slaw to icebox cakes and watermelon. Kids can also help the military during the summer months by having lemonade stands and donating the proceeds to local families for a dinner out or a day at their local amusement or water park. They can also help out with delivering meals to elderly housebound vets as well.
We should celebrate our veterans all year long,Yes, today is special but so are the other days in the year. Treat them and their families to good food and good conversation every day not just today.
Thursday, November 10, 2016
A New Way Of Baking
There's a new shift in baking these days. It's getting away from traditional wheat-based recipes and embracing other grains. Many professional bakers, such as Elizabeth Pruitt, are using a wide array of
other grains. The result? Delicious sweets that are healthier and gluten free.
Famed blogger and food critic, Tejal Rao, wrote about Chef Pruitt, in yesterday's New York Times Food section.Chef Pruitt and her husband are the owners of the famed Tartine Manufactory in San Francisco. This is a former warehouse converted into a 5,000 square foot bread factory along with a pastry shop, restaurant,ice cream parlor and coffee shop in the city's Mission District. Chef Pruitt has created such wheat free gems as salted buckwheat chocolate cookies, chocolate almond cakes and apple crisps. The thrust behind it is that she is gluten intolerant herself and was exploring different grains to create heavenly desserts.She is also trying her hand at fermentation too, offering up bright yellow turmeric kefir. tangy with a fine champagne like fizz. The Tartine Manufactory also makes both cow and buffalo milk soft serve ice cream. There is even an ice cream pie filled with Concord grape sorbet swirled with a fior di latte soft served in a peanut butter tart shell. This creation is a star on Instagram, thanks to its' swirls of deep vibrant purple. Fans will enjoy her new cookbook, "Tartine All Day, available this April.It has a variety of both sweet and savory recipes including her favorite,pork chops braised in apple cider vinegar with ginger and garlic,
The article comes with recipes from Chef Pruitt who actually first started off as an actress and photojournalism before heading off to the Culinary Institute of America. Her cakes are legendary, drawing praise from one of her biggest fans, the famed chef , Alice Waters. Chef Waters used to
order her birthday cake from Chef Pruitt and has nothing but high praise for her, There is a sweet potato tea cake with meringue. This is made with wheat flour in a traditional tea cake recipe. It would be a nice alternative to sweet potato pie on Thanksgiving. It is chock full of such spices as cinnamon, nutmeg and cloves along with a sweet topping that's swirled and baked with the cake. The second recipe is a teff carrot cake made with teff, a ruddy looking flour derived from reed grass. It is combined with sweet rice and oat flour. There's also a mix of granulated white and coconut sugar to sweeten it along with eggs and applesauce to give it a tender crumb..Walnuts and unsweetened coconut flakes are also added for texture and crunch. It's iced in in a traditional cream cheese icing. Chef Pruitt decorates the cake with seasonal flowers and walnuts for a rustic , festive look.It would make another perfect end to a Thanksgiving meal.
It is just as easy to bake a wheat free cake as it is it is to bake a traditional one. Experiment, as chef Pruitt did, and create healthier and tastier desserts. They're not only beneficial but also delicious.
other grains. The result? Delicious sweets that are healthier and gluten free.
Famed blogger and food critic, Tejal Rao, wrote about Chef Pruitt, in yesterday's New York Times Food section.Chef Pruitt and her husband are the owners of the famed Tartine Manufactory in San Francisco. This is a former warehouse converted into a 5,000 square foot bread factory along with a pastry shop, restaurant,ice cream parlor and coffee shop in the city's Mission District. Chef Pruitt has created such wheat free gems as salted buckwheat chocolate cookies, chocolate almond cakes and apple crisps. The thrust behind it is that she is gluten intolerant herself and was exploring different grains to create heavenly desserts.She is also trying her hand at fermentation too, offering up bright yellow turmeric kefir. tangy with a fine champagne like fizz. The Tartine Manufactory also makes both cow and buffalo milk soft serve ice cream. There is even an ice cream pie filled with Concord grape sorbet swirled with a fior di latte soft served in a peanut butter tart shell. This creation is a star on Instagram, thanks to its' swirls of deep vibrant purple. Fans will enjoy her new cookbook, "Tartine All Day, available this April.It has a variety of both sweet and savory recipes including her favorite,pork chops braised in apple cider vinegar with ginger and garlic,
The article comes with recipes from Chef Pruitt who actually first started off as an actress and photojournalism before heading off to the Culinary Institute of America. Her cakes are legendary, drawing praise from one of her biggest fans, the famed chef , Alice Waters. Chef Waters used to
order her birthday cake from Chef Pruitt and has nothing but high praise for her, There is a sweet potato tea cake with meringue. This is made with wheat flour in a traditional tea cake recipe. It would be a nice alternative to sweet potato pie on Thanksgiving. It is chock full of such spices as cinnamon, nutmeg and cloves along with a sweet topping that's swirled and baked with the cake. The second recipe is a teff carrot cake made with teff, a ruddy looking flour derived from reed grass. It is combined with sweet rice and oat flour. There's also a mix of granulated white and coconut sugar to sweeten it along with eggs and applesauce to give it a tender crumb..Walnuts and unsweetened coconut flakes are also added for texture and crunch. It's iced in in a traditional cream cheese icing. Chef Pruitt decorates the cake with seasonal flowers and walnuts for a rustic , festive look.It would make another perfect end to a Thanksgiving meal.
It is just as easy to bake a wheat free cake as it is it is to bake a traditional one. Experiment, as chef Pruitt did, and create healthier and tastier desserts. They're not only beneficial but also delicious.
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