If you can cook French food, you've mastered one of the world's most complex yet most delicious cuisines>Many home chefs shy away from it, claiming it's too difficult. It's really isn;t thanks to a special section to tomorrow's New York Sunday Times. This isn't a spoiler alert.The New Essentials Of French Cooking is a keeper alert.
Melissa Clark is the author of this section which has some classic Gallic recipes as well one for a tagine, a North African dish popular with the French. Ms. Clark is the author of the weekly column A Good Appetite for the Times' Wednesday Food section. She has also has authored several cookbooks, her last with famed Manhattan andFrench-born chefs, the famed Daniel Boulud and David Bouley. Their work in savory main meals and delectable pastries and have introduced many a
New Yorker to the subtleties of French cooking. . Ms. Clark offers such basics as steak and omelets and fancier fare like quiches and souffles. What I found truly intriguing was each dish's history. Some like the omelet are adaptations from the French, They have been around from ancient Rome. The same is true for the classic coq au vin, created by an annoyed Julius Caesar to give to the Gauls.
A variation of quiche was popular in ancient Egypt. Tangines may have entered the vocabulary and the country around the seventies but their history goes back to the Tenth Century where Berber and Muslim cultures collided.
Another likable aspect is the why master it column gracing every recipe. Ms.Clark gives encouraging reasons to make the dishes.Many home chefs would balk at the cassoulet recipe but she explains as nothing more than a humble bean and meat stew. She does point out the negatives, that the dish is not one to make it on the fly. It does take planning as well as marinating the meats.Yet some of the ingredients , such as Great Northern beans are easy to come by and easy to work with in the recipe. another plus is that she thoroughly explains the steps , offering how tos that any chef, from novice to experienced can follow. For those that are still put off by le cuisine Francais, there are simple recipes. Try the steak recipe with a red wine sauce.It's a mix of Cognac and brandy added to sauteed shallots.The sauce is then deglazed with chicken stock and then butter and chives are added. This will go well with the butter cooked steaks. Serve with the mouthwatering Pomme Anna, , a buttery crispy, baked cake of thinly sliced potato slices.If you get brave enough, finish with a dessert of the airy bittersweet chocolate souffle.
The New Essentials of French Cooking is a must save for home chefs. Itis the best beginner's guide to French cooking. Save this special pull out and try the recipes.There is nothing like the cuisine Francaise!
Saturday, February 18, 2017
Friday, February 17, 2017
Expiration Dates Yes Or No?
Most home chefs are controlled by them while there is a small band of rebels that blatantly ignore them. What are they? Expiration dates. They control what we eat and how we eat. Now they're coming into question. Are they legit?
Everyone , from local news to even John Oliver are bringing them into the forefront. are they correct? Should we throw out that milk a day after the sell by date? Or chuck those canned veggies a week after or are they still good enough to cook? Some foods are and aren't. It's an iffy situation but there is a rule of thumb you can stick to. Milk can be kept up to one week past the expiration date. while eggs can last as long as three to five It's hard to tell if they're rotten because it's only after the shell is cracked there's an odor.Poultry and seafood are a bit chancier. They should be cooked or frozen with a day or two of buying. Beef is a little sturdier. There's a window of three to five days before it goes bad. Canned goods are a whole other ball game. Highly acidic vegetables like canned tomatoes can last up to eighteen months . Low acid ones such as green beans can last five years. There is a catch , however, and most, if not all home chefs know what it is. Canned goods have to be kept in a cool,dry place, such as a pantry. ambient temperature should be between fifty and seventy degrees Farenheit. To make sure the temperature is constantly accurate, install a thermometer inside your pantry .
What about frozen foods such as ice cream and microwave meals? Unopened cartons of chocolate and vanilla can last up to two to three months past the printed date. Untouched sherbet can last a month longer at three months. Opened, it can last one to two months while sherbet, again, can last a month longer. How can you tell when its' bad. It's not the odor - there is none but the appearance. Tiny ice shards form on the ice cream's surface and under the lid. These can be removed so the ice cream can still be enjoyed but one ice shard begets several. Together , they can turn that solid brick of butter pecan into a gooey, oozy mess. Do Popsicles last as long? Much much longer. The average Bomb pop or Rocket Pop can last up to six to eight months. Frozen TV dinners vary . Anything with chicken can only stand six months before it goes bad while beef, seafood and pork can last up to a year and a half. Tacos, enchiladas, and burritos have a year expiration date. That doesn't mean to load your freezer with them. Just remember you have them before you go shopping for a new dinners. Freezers tend to be like closets, with the older stuff being shoved to the back. Clean it out every three to four months.
Do you follow expiration dates. The best advice is to be aware of them. Food can last longer than the sell by date. Let your nose and taste buds be the judge.
Everyone , from local news to even John Oliver are bringing them into the forefront. are they correct? Should we throw out that milk a day after the sell by date? Or chuck those canned veggies a week after or are they still good enough to cook? Some foods are and aren't. It's an iffy situation but there is a rule of thumb you can stick to. Milk can be kept up to one week past the expiration date. while eggs can last as long as three to five It's hard to tell if they're rotten because it's only after the shell is cracked there's an odor.Poultry and seafood are a bit chancier. They should be cooked or frozen with a day or two of buying. Beef is a little sturdier. There's a window of three to five days before it goes bad. Canned goods are a whole other ball game. Highly acidic vegetables like canned tomatoes can last up to eighteen months . Low acid ones such as green beans can last five years. There is a catch , however, and most, if not all home chefs know what it is. Canned goods have to be kept in a cool,dry place, such as a pantry. ambient temperature should be between fifty and seventy degrees Farenheit. To make sure the temperature is constantly accurate, install a thermometer inside your pantry .
What about frozen foods such as ice cream and microwave meals? Unopened cartons of chocolate and vanilla can last up to two to three months past the printed date. Untouched sherbet can last a month longer at three months. Opened, it can last one to two months while sherbet, again, can last a month longer. How can you tell when its' bad. It's not the odor - there is none but the appearance. Tiny ice shards form on the ice cream's surface and under the lid. These can be removed so the ice cream can still be enjoyed but one ice shard begets several. Together , they can turn that solid brick of butter pecan into a gooey, oozy mess. Do Popsicles last as long? Much much longer. The average Bomb pop or Rocket Pop can last up to six to eight months. Frozen TV dinners vary . Anything with chicken can only stand six months before it goes bad while beef, seafood and pork can last up to a year and a half. Tacos, enchiladas, and burritos have a year expiration date. That doesn't mean to load your freezer with them. Just remember you have them before you go shopping for a new dinners. Freezers tend to be like closets, with the older stuff being shoved to the back. Clean it out every three to four months.
Do you follow expiration dates. The best advice is to be aware of them. Food can last longer than the sell by date. Let your nose and taste buds be the judge.
Thursday, February 16, 2017
Your New Go To Sauce Lemon Curry Butter Sauce
Sauces add to any dish, whether it's chicken or broccoli. Unfortunately, what usually works for meat may not work for veggies and vice versa. Yet there is one sauce - and a simple one, too, that can go well with any kind of main or side dish.
Melissa Clark wrote about and experimented with lemon curry butter in her A Good Appetite column in yesterday's New York Times Food section.It's a simple recipe consisting of butter, minced garlic, herbs, spices and a squirt of lemon. The herbs and spices are not scary.It's ground curry and grated ginger melded with minced thyme leaves.Four tablespoons of butter will do it. Too much more will make it too rich. The amount of garlic used is also up to the cook. Ms. Clark likes a lot which is obvious in the amount - four. This can be winnowed down to one or two if the taste is too intense. The same philosophy applies to the spices.It doesn't have to be curry.Anything from the spice cabinet will do. The curry does lend a smoky flavor but cumin, paprika and coriander would work just as well. The same goes for the thyme. Try dill or dried instead. The only ingredients that really can't be changed are the lemon zest and the butter.Margarine wouldn;t work, nor would olive oil. Get a good butter like Kerrygold or Plusgras unsalted butter.
What would the sauce go with? Ms. Clark recommends such fish as blackfish , or hake. These are very mild in flavor which works well with the sauce's robust taste. Hake is the cheaper of the two but
it has a less refined texture. The meat is very flaky and it is delicious, however, Ms. Clark warns not to overcook it. Home chefs could also try flounder too. The sauce isn't just for fish. It would be good with chicken breasts and egg noodles. Serve it over leftover chicken to jazz it up. Unlike sauces that only work for poultry and seafood , this one can do wonders for any steak. Think about drizzling it over skirt steak before broiling it.Veggies, especially the root ones, benefit from this bold sauce. It works well with the milder tasting ones such as turnips and beets, although the sauce would be excellent with carrots. It could even work with asparagus and red, fingerling potatoes.Just go light on the garlic and curry so that the veggies shine through,
Lemon curry butter is snap to make and is versatile for any kind of main and side dish. Try it with fish or serve it with carrots. Liven up chicken breasts or turnips. It's the perfect go to for any meal.
Melissa Clark wrote about and experimented with lemon curry butter in her A Good Appetite column in yesterday's New York Times Food section.It's a simple recipe consisting of butter, minced garlic, herbs, spices and a squirt of lemon. The herbs and spices are not scary.It's ground curry and grated ginger melded with minced thyme leaves.Four tablespoons of butter will do it. Too much more will make it too rich. The amount of garlic used is also up to the cook. Ms. Clark likes a lot which is obvious in the amount - four. This can be winnowed down to one or two if the taste is too intense. The same philosophy applies to the spices.It doesn't have to be curry.Anything from the spice cabinet will do. The curry does lend a smoky flavor but cumin, paprika and coriander would work just as well. The same goes for the thyme. Try dill or dried instead. The only ingredients that really can't be changed are the lemon zest and the butter.Margarine wouldn;t work, nor would olive oil. Get a good butter like Kerrygold or Plusgras unsalted butter.
What would the sauce go with? Ms. Clark recommends such fish as blackfish , or hake. These are very mild in flavor which works well with the sauce's robust taste. Hake is the cheaper of the two but
it has a less refined texture. The meat is very flaky and it is delicious, however, Ms. Clark warns not to overcook it. Home chefs could also try flounder too. The sauce isn't just for fish. It would be good with chicken breasts and egg noodles. Serve it over leftover chicken to jazz it up. Unlike sauces that only work for poultry and seafood , this one can do wonders for any steak. Think about drizzling it over skirt steak before broiling it.Veggies, especially the root ones, benefit from this bold sauce. It works well with the milder tasting ones such as turnips and beets, although the sauce would be excellent with carrots. It could even work with asparagus and red, fingerling potatoes.Just go light on the garlic and curry so that the veggies shine through,
Lemon curry butter is snap to make and is versatile for any kind of main and side dish. Try it with fish or serve it with carrots. Liven up chicken breasts or turnips. It's the perfect go to for any meal.
Wednesday, February 15, 2017
A Good Role Model
In the male-dominated world of restaurant cooking there is one woman who stands out. Dominique Crens is that woman, the one who is not only taking the restaurant world by storm but making a tremendous mark on the culinary world.She is not only being recognized by colleagues but also by Michelin as well.
Julia Moskin had the lucky chance to interview this dynamo for today's New York Times Food section. Chef Crens has risen to the top, an almost meteoric rise. She has been honored by the French government for her contributions to gastronomy and culture along with being on the cover of Gastronomique En Vogue. She was also profiled on "Chef's Table" on Netflix. Unlike others in her field, she has also delivered TED talks on defining success as well as spearheading a movement of chefs intent on bringing agriculture to Haiti Of course there is going to be jealousy and questionings.It's surprised some American food lovers who are more familiar with April Bloomfield and Barbara Lynch. She is stunned herself at this rise and adulation. She was even going to decline the title, Best Female chef" because of its' sexist overtones. However, Chef Crens reconsidered it, realizing she could do something the cachet that came with it.
After all, she can use her name to influence and promote topics she is passionate about. Unlike other chefs, Chef Crens is outspoken on such hot buttons as immigration, religion, entitlement and even entitlement. Ms. Moskin describes her as thoughtful, out spoken, authoritative and soft hearted. Another aspect that also makes her stand out is that she is basically home schooled, learning from her mother and not at a culinary school. She talked her way into Stars under chef Jeremiah Powers and then a stint in Indonesia. Along the way she honed and refined her skills, earning praise and followers. Her food and style are unapologetically artsy, personal and at times, risky. Chef Crens uses both the lush and the unconventional. There's foie gras, abalone and king crab mixed with such foraged ingredients as sea buckthorn and even plankton! Her featured squash recipe is made with a persillade of pumpkin seeds, sage, parsley and lemon zest. What is unusual about it is that Chef crenz chars the squash as if it were peppers. It;s then cooked more in a pan and sprinkled with coarse sourdough breadcrumbs.toasted in melted butter.
Dominique Crens is a nova in the culinary world Yes, there are stars but she stands out as the brightest and the most unusual. She is at the forefront of a new wave of culinary innovators.
Julia Moskin had the lucky chance to interview this dynamo for today's New York Times Food section. Chef Crens has risen to the top, an almost meteoric rise. She has been honored by the French government for her contributions to gastronomy and culture along with being on the cover of Gastronomique En Vogue. She was also profiled on "Chef's Table" on Netflix. Unlike others in her field, she has also delivered TED talks on defining success as well as spearheading a movement of chefs intent on bringing agriculture to Haiti Of course there is going to be jealousy and questionings.It's surprised some American food lovers who are more familiar with April Bloomfield and Barbara Lynch. She is stunned herself at this rise and adulation. She was even going to decline the title, Best Female chef" because of its' sexist overtones. However, Chef Crens reconsidered it, realizing she could do something the cachet that came with it.
After all, she can use her name to influence and promote topics she is passionate about. Unlike other chefs, Chef Crens is outspoken on such hot buttons as immigration, religion, entitlement and even entitlement. Ms. Moskin describes her as thoughtful, out spoken, authoritative and soft hearted. Another aspect that also makes her stand out is that she is basically home schooled, learning from her mother and not at a culinary school. She talked her way into Stars under chef Jeremiah Powers and then a stint in Indonesia. Along the way she honed and refined her skills, earning praise and followers. Her food and style are unapologetically artsy, personal and at times, risky. Chef Crens uses both the lush and the unconventional. There's foie gras, abalone and king crab mixed with such foraged ingredients as sea buckthorn and even plankton! Her featured squash recipe is made with a persillade of pumpkin seeds, sage, parsley and lemon zest. What is unusual about it is that Chef crenz chars the squash as if it were peppers. It;s then cooked more in a pan and sprinkled with coarse sourdough breadcrumbs.toasted in melted butter.
Dominique Crens is a nova in the culinary world Yes, there are stars but she stands out as the brightest and the most unusual. She is at the forefront of a new wave of culinary innovators.
Tuesday, February 14, 2017
Valentine's Day Candy Anytime
Valentine's Day is known for its' lush boxes of chocolate cremes, caramels and nuts.. They're wonderful to nibble on but there's that "Aww " moment when you run out. Yet ,you can have them any time of the year.It all starts with a bag of chocolate chips.
Many home chefs balk at candy making and understandably why. It does require a candy thermometer and it's tough to discern when the candy goes from the soft ball. to hard ball stage.It can also be dangerous because sugar burns can be serious enough for a visit to the ER. Some recipes , though, don't require a lot or any cooking. Chocolate covered cherries is just mixing and blending.It's blending butter and corn syrup together , and then adding confectioner's sugar.It's kneaded until it becomes a kind of dough and then chilled. A teaspoon of it is wrapped around a maraschino cherry and then each is enrobed or dipped in either melted milk or dark chocolate. You could use chocolate confectioners; coating but the chips are also acceptable too. What about those luscious caramels? Those, too, can easily be whipped up in any home kitchen. You could make your own which would be a mix of butter, brown sugar cooked with corn syrup and condensed milk. If you're still leery about making it , buy caramel sauce, sea salt and again, chocolate chips,It's making chocolate cups first, then filling them with the sauce and salt , Afterwards, pour more melted chocolate on top as the cover.
The marriage of peanut butter and chocolate, light or dark is heavenly. Many love Buckeyes,, those peanut butter filled bonbons, named after the nuts from Ohio's state tree. Creamy can be used, but for more texture and fun, use the crunchy kind. The recipe involves mixing peanut butter, butter and , vanilla together as a paste. These are then rolled into marble-like balls to be chilled in the fridge. The coating is chocolate chips with shortening added to ensure a satiny, glossy finish. The balls are then dipped into this and left to harden until firm. You can also chocolate dip nuts too, such as peanuts, or cashews as the candy companies do.The highlight of any candy box are the coconut cups. These are nothing more than molded haystacks, those tasty domes of toasted coconut and chocolate. It's just toasting shredded coconut on a cookie sheet for five to ten minutes in a 325 degree F oven . Melt the chips in the microwave or in a saucepan, then thoroughly blend. Instead of using a spoon to drop onto a greased cookie sheet. , spoon into a greased candy mold.Coconut can also be used in a coconut creme candy. It's mixing it with confectioner;s sugar and condensed milk to form a paste. As wth the other cremes, form into small marbles shaped balls and chilling for twenty minutes. They can be then dipped in melted milk or dark chocolate mixed with shortening for glossiness.
You can have Valentine's Day candies all year round. Make the entire box or just the ones you love. Either way , it's a sweet treat not just reserved for the day of love but for every day.
Many home chefs balk at candy making and understandably why. It does require a candy thermometer and it's tough to discern when the candy goes from the soft ball. to hard ball stage.It can also be dangerous because sugar burns can be serious enough for a visit to the ER. Some recipes , though, don't require a lot or any cooking. Chocolate covered cherries is just mixing and blending.It's blending butter and corn syrup together , and then adding confectioner's sugar.It's kneaded until it becomes a kind of dough and then chilled. A teaspoon of it is wrapped around a maraschino cherry and then each is enrobed or dipped in either melted milk or dark chocolate. You could use chocolate confectioners; coating but the chips are also acceptable too. What about those luscious caramels? Those, too, can easily be whipped up in any home kitchen. You could make your own which would be a mix of butter, brown sugar cooked with corn syrup and condensed milk. If you're still leery about making it , buy caramel sauce, sea salt and again, chocolate chips,It's making chocolate cups first, then filling them with the sauce and salt , Afterwards, pour more melted chocolate on top as the cover.
The marriage of peanut butter and chocolate, light or dark is heavenly. Many love Buckeyes,, those peanut butter filled bonbons, named after the nuts from Ohio's state tree. Creamy can be used, but for more texture and fun, use the crunchy kind. The recipe involves mixing peanut butter, butter and , vanilla together as a paste. These are then rolled into marble-like balls to be chilled in the fridge. The coating is chocolate chips with shortening added to ensure a satiny, glossy finish. The balls are then dipped into this and left to harden until firm. You can also chocolate dip nuts too, such as peanuts, or cashews as the candy companies do.The highlight of any candy box are the coconut cups. These are nothing more than molded haystacks, those tasty domes of toasted coconut and chocolate. It's just toasting shredded coconut on a cookie sheet for five to ten minutes in a 325 degree F oven . Melt the chips in the microwave or in a saucepan, then thoroughly blend. Instead of using a spoon to drop onto a greased cookie sheet. , spoon into a greased candy mold.Coconut can also be used in a coconut creme candy. It's mixing it with confectioner;s sugar and condensed milk to form a paste. As wth the other cremes, form into small marbles shaped balls and chilling for twenty minutes. They can be then dipped in melted milk or dark chocolate mixed with shortening for glossiness.
You can have Valentine's Day candies all year round. Make the entire box or just the ones you love. Either way , it's a sweet treat not just reserved for the day of love but for every day.
Monday, February 13, 2017
Breakfast Of Love
Tomorrow is Valentine's Day and .although, it's on a Tuesday, you still can create a romantic breakfast for too. It's a nice way to start the day and to chase away a chill winter morning. Just add love.
Eggs are always a good way to go. It's a plus if you have a heart shape egg mold to make a romantic looking sunny side up egg. It can be served with buttered toast, but think lusher with an English muffin, croissant or even a sliced brioche. The last two would be wonderful to soak up that rich yolk. Another perfect egg dish for your valentine is Eggs Benedict. You can make the original with Canadian bacon but if you want some variety, try chopped chorizo or maple infused pork sausage. Vegetarians would enjoy the florentine version , made with spinach.If you feel the Hollandaise sauce may be too much - especially on a work day, skip it. You could sub in cheese for a breakfast sandwich. Omelets are another sweet way of celebrating the day. Try the original French style that has a crepe-like texture and shape.It's more the execution than what's in it. It's taking one tablespoon of butter and melting it into an omelet pan or skillet. It's then mixing the eggs in the pan and folding the solidifying mass into the shape of a business envelope. Fill it with either savory or sweet. The best is with fine herbs, a mix of tarragon, chives, parsley, dill and tarragon.
Of course,Valentine's Day is always about the sweet -and sometimes naughty. What better way to say "I love you" or "You're special" than a homemade waffle. This is an easy recipe. It's basically a cup and a half of flour mixed with baking powder , eggs and a cup and a half of milk.Fresh waffles are great but if you don;t have the time, there are always Eggos. These can be jazzed up with a bourbon or brandy laced maple syrup or a maple butter. This last is super easy to whip up. It's just mixing unsalted butter with maple syrup, brown sugar ,and pumpkin pie spices. Make it half an hour before you toast or make the waffles . It can also go on another sweet breakfast treat - French toast. This too is simple to make, yet sinfully good. It's just dipping sliced bread into a mixture of eggs, milk and some spices such as cinnamon and nutmeg. The best French toast comes from baguettes or Italian bread. These loaves yield nicely chewy and dense toast, perfect for syrup and butter. Heart shaped pancakes are another perfect dish to wake up to. Serve with sliced strawberries and strawberry syrup. You could even spell out your initials in chopped strawberries.
Start the day of love off with a breakfast your sweetheart will surely love. It can be Eggs Benedict or waffles , drenched with bourbon maple syrup. Anything served will end in sweet romance.
Eggs are always a good way to go. It's a plus if you have a heart shape egg mold to make a romantic looking sunny side up egg. It can be served with buttered toast, but think lusher with an English muffin, croissant or even a sliced brioche. The last two would be wonderful to soak up that rich yolk. Another perfect egg dish for your valentine is Eggs Benedict. You can make the original with Canadian bacon but if you want some variety, try chopped chorizo or maple infused pork sausage. Vegetarians would enjoy the florentine version , made with spinach.If you feel the Hollandaise sauce may be too much - especially on a work day, skip it. You could sub in cheese for a breakfast sandwich. Omelets are another sweet way of celebrating the day. Try the original French style that has a crepe-like texture and shape.It's more the execution than what's in it. It's taking one tablespoon of butter and melting it into an omelet pan or skillet. It's then mixing the eggs in the pan and folding the solidifying mass into the shape of a business envelope. Fill it with either savory or sweet. The best is with fine herbs, a mix of tarragon, chives, parsley, dill and tarragon.
Of course,Valentine's Day is always about the sweet -and sometimes naughty. What better way to say "I love you" or "You're special" than a homemade waffle. This is an easy recipe. It's basically a cup and a half of flour mixed with baking powder , eggs and a cup and a half of milk.Fresh waffles are great but if you don;t have the time, there are always Eggos. These can be jazzed up with a bourbon or brandy laced maple syrup or a maple butter. This last is super easy to whip up. It's just mixing unsalted butter with maple syrup, brown sugar ,and pumpkin pie spices. Make it half an hour before you toast or make the waffles . It can also go on another sweet breakfast treat - French toast. This too is simple to make, yet sinfully good. It's just dipping sliced bread into a mixture of eggs, milk and some spices such as cinnamon and nutmeg. The best French toast comes from baguettes or Italian bread. These loaves yield nicely chewy and dense toast, perfect for syrup and butter. Heart shaped pancakes are another perfect dish to wake up to. Serve with sliced strawberries and strawberry syrup. You could even spell out your initials in chopped strawberries.
Start the day of love off with a breakfast your sweetheart will surely love. It can be Eggs Benedict or waffles , drenched with bourbon maple syrup. Anything served will end in sweet romance.
Saturday, February 11, 2017
Snow Planning
Snow has a way of changing a home chef's plans.What was going to be a day of baking and decorating turned out to be a day of food shopping. Now, instead of testing doneness, it 's planning on what to make for a day in.
That's the problem with weather - any kind during any time of the year. Winter can be the most challenging. I thought I was going to spend the day filling cupcake papers with spice cake batter and melting chocolate for glaze. Instead, I was trolling the aisles of my local Stop & Shop looking for ingredients for two to three days worth of meals.Unfortunately, there was not much to choose from. People panic when they hear the word snow and dreary news forecasts don't help the matter any. The store was lucky it still had the basics, eggs, milk and bread on the shelves.Home chefs may still get these basics, but not necessarily what they want or usually buy. Settle for what's left over. If there's no white bread, then choose whole wheat or rye. Rolls and bagels can even stand in for the regular loaf. The family may even like the change.As for eggs., many love the white kind but the brown is just as good.If there are no eggs left, then buy the egg substitutes, They work for omelets and, scrambled recipes along with being OK for many recipes.If the store is out of milk, think evaporated. It's a little thicker than regular milk, resembling cream but it still can be used in coffee and tea.
Ironically, it's freezers that can be a home chef's best friend. If you want to have a varied diet during bad weather, then it pays to stock up. Chopped meat is always a good buy because it's versatile. It can be made into everything from hamburgers to chili.Also, buy hot dogs and chicken nuggets for the kids. They'll either be bored and whiny from staying in all day or super hungry from being outside all day.Have steaks and chops for the older kids to enjoy. Pantries should also filled to anticipate days in. Make sure there is plenty of versatile ingredients such as rice and pasta. Rice can go both savory and sweet.Use it for a nice side with chicken breasts or stir fries or as the next.base for a creamy, raisin studded pudding. As for the pasta store several different types. Make a pastina soup one day and a penne or spaghetti the next.Another must have are soup mixes. These feed a large crowd along with having a lot left over for the next day. They also have a more homemade taste than the canned kind, although these are good to have too , for an instant lunch. Baking ingredients are a must too. Nothing keeps the kids occupied than baking cookies or frosting cupcakes. Homemade cake is a nice end to a hearty meal too on a blustery night.
These are the days when there's always a threat of snow. Make sure the kitchen, freezer and pantry are well stocked to anticipate several days indoors. It'll save from experiencing any shortages later on.
That's the problem with weather - any kind during any time of the year. Winter can be the most challenging. I thought I was going to spend the day filling cupcake papers with spice cake batter and melting chocolate for glaze. Instead, I was trolling the aisles of my local Stop & Shop looking for ingredients for two to three days worth of meals.Unfortunately, there was not much to choose from. People panic when they hear the word snow and dreary news forecasts don't help the matter any. The store was lucky it still had the basics, eggs, milk and bread on the shelves.Home chefs may still get these basics, but not necessarily what they want or usually buy. Settle for what's left over. If there's no white bread, then choose whole wheat or rye. Rolls and bagels can even stand in for the regular loaf. The family may even like the change.As for eggs., many love the white kind but the brown is just as good.If there are no eggs left, then buy the egg substitutes, They work for omelets and, scrambled recipes along with being OK for many recipes.If the store is out of milk, think evaporated. It's a little thicker than regular milk, resembling cream but it still can be used in coffee and tea.
Ironically, it's freezers that can be a home chef's best friend. If you want to have a varied diet during bad weather, then it pays to stock up. Chopped meat is always a good buy because it's versatile. It can be made into everything from hamburgers to chili.Also, buy hot dogs and chicken nuggets for the kids. They'll either be bored and whiny from staying in all day or super hungry from being outside all day.Have steaks and chops for the older kids to enjoy. Pantries should also filled to anticipate days in. Make sure there is plenty of versatile ingredients such as rice and pasta. Rice can go both savory and sweet.Use it for a nice side with chicken breasts or stir fries or as the next.base for a creamy, raisin studded pudding. As for the pasta store several different types. Make a pastina soup one day and a penne or spaghetti the next.Another must have are soup mixes. These feed a large crowd along with having a lot left over for the next day. They also have a more homemade taste than the canned kind, although these are good to have too , for an instant lunch. Baking ingredients are a must too. Nothing keeps the kids occupied than baking cookies or frosting cupcakes. Homemade cake is a nice end to a hearty meal too on a blustery night.
These are the days when there's always a threat of snow. Make sure the kitchen, freezer and pantry are well stocked to anticipate several days indoors. It'll save from experiencing any shortages later on.
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