Today is a double day of celebration in England. It's not only St. George's Day, he of dragon slaying but also celebrating the soon to be named prince, William and Kate's third child.Celebrate with tasty British food - and no - that's not a joke. British food has been transformed to rival that on the other side of the Channel.
One quintessentially British food is clotted cream. It's sometimes called Devonshire or Cornish cream and it's essentially cow's milk heated in a warm bath. Creamy curds then appear and these can be spread on scones and muffins.Amazon sells it but it can also be made at home by cooking whole cream i a very cool oven 175 degrees Farenheit for twelve hours. It's delicious on crumpets which is where our English muffins come from. Mixed with mustard it makes an excellent sauce for steak. It's also a part of a cream tea, Brits piled it onto scones along with a thick layer of strawberry or plum jams. Teas themselves are a lovely way to celebrate a new baby or as a light afternoon meal with friends. Start with a variety of teas for a lovely light beverage to wash down those scones , petit fours and some savory sandwiches such as egg salad and watercress.Another big English favorite is the picnic. It's not the dinky, wrapped sandwiches and a bag of chips. This is an elegant affair with a wicker hamper and china. The utensils are not plastic but actual metal. Food is usually a cold chicken with sausage rolls and potted shrimp on the side. The last is spiced shrimp, laced with paprika and a mix of ground ginger, mace and nutmeg.It's sealed with butter and served with crusty brown bread.
Our Sunday dinners of roast beef and ham originated with the early and wealthy English colonists. The big Sunday dinner still holds sway over most families.It's ususually roast beef served with the buttery yummy Yorkshire pudding,a kind of popover baked with the juices from the roast.along with eggs, flour and milk. A green vegetable such as broccoli or peas is also served with it to round out the meal. Dessert could be fresh strawberries in season or a Victoria sponge rich with strawberry preserves and whipped cream..Another well beloved British meal is breakfast A breakfast fry up is usually bacon, sausages and blood pudding, a type of sausage made with oatmeal and pig's blood. There are eggs with it, usually fried, poached or scrambled White bread also is fried in the bacon grease , although grilled oatcakes replace it in the Midlands. Baked beans are also included along endless cups of milky tea.The countries of the former British Empire has impacted their diet as well. The most popular takeout or take -away is Indian food. A Friday or Sunday night treat might be curry or samosas with a cool lasse to drink. Chinese food is also a popular choice as well in the UK.
Celebrate Saint George's Day and the birth of Baby Cambridge with a cream tea or a Yorkshire pudding.The British know how to cook and produce delicious food. Try a recipe and enjoy the flavor of Britian.
Monday, April 23, 2018
Saturday, April 21, 2018
How Green Is Your Kitchen
Earth Day is tomorrow and people all over the world will be evaluating what they can do to reduce their carbon footprints. It's also time for home chefs to examine their kitchens and see if they need to make any "green" adjustments.
One of the most used resources in any kitchen is water. We need it to wash fruits and vegetables , along with our plates and utensils.It quenches our thirst when we're thirsty and is often an ingredient in both savory and sweet recipes. Yet do we respect it? How many times do we just let it run as we seek the exact temperature? This is one of our worst habits. If you're hand washing dishes, use a small plastic basin like what you'd use for leftovers to wash the dishes. Then do a quick rinse to get the soap off. Don't let the water run. As for dealing with a parched throat, the best bet is put ice cubes in a glass before you fill it with tap water. The ice will instantly chill it. and that way you're not wasting water.As for cooking , get the exact measurements - not that you're throwing away any overage. washing fruits and vegetables are always a must however this also creates water waste. Use a large bowl for any kind of produce washing however scrimp on the water. Due to the pesticides used, you can't repurpose the water. It does have to be dumped down the drain.Another idea is using vinegar to clean skins and even rinds.Wipe down with a towel afterwards.
Paper and plastic are big components of a home kitchen. Our food comes in both. What to do with those boxes and containers afterwards? Any box should be put in the recycling paper bin or bags.This includes cereal and microwave foods boxes along with any cookie paper bags or pie boxes. Those paper bags from the grocery can be repurposed to hold the flattened boxes along with newspapers. Milk and ice cream cartons, made of wax coated paper do need to be thrown out with the regular trash. The plastics lids, however ,can be put into the plastics. As for plastics, whether they're bottles or cupcake holders, they all belong in the plastic recycling bins. You can repurpose your water bottles by refilling them with tap water. Any straws can also be used for a second and even third time.. Just wash and dry them. What about those cracked plastic and glass containers? Do you just toss them or use them for a different purpose? Small ice cream bowls can hold dry snacks such as nuts pretzels or potato chips. The larger ones can be used as fruit bowls or even to hold rolls for dinner.The same principle goes for cracked glass , although this last does come with a caveat. If there are sharp edges, then you'll have to throw it out. A jagged edge can produce a nasty cut on the fingers.Just remember to toss the glass into the plastic bin. Many towns recycle the two together.
Is your kitchen as green as you want it? Use this Earth Day weekend to re-valuate your family's habits. Changing them may help save the planet in a small but very important way.
One of the most used resources in any kitchen is water. We need it to wash fruits and vegetables , along with our plates and utensils.It quenches our thirst when we're thirsty and is often an ingredient in both savory and sweet recipes. Yet do we respect it? How many times do we just let it run as we seek the exact temperature? This is one of our worst habits. If you're hand washing dishes, use a small plastic basin like what you'd use for leftovers to wash the dishes. Then do a quick rinse to get the soap off. Don't let the water run. As for dealing with a parched throat, the best bet is put ice cubes in a glass before you fill it with tap water. The ice will instantly chill it. and that way you're not wasting water.As for cooking , get the exact measurements - not that you're throwing away any overage. washing fruits and vegetables are always a must however this also creates water waste. Use a large bowl for any kind of produce washing however scrimp on the water. Due to the pesticides used, you can't repurpose the water. It does have to be dumped down the drain.Another idea is using vinegar to clean skins and even rinds.Wipe down with a towel afterwards.
Paper and plastic are big components of a home kitchen. Our food comes in both. What to do with those boxes and containers afterwards? Any box should be put in the recycling paper bin or bags.This includes cereal and microwave foods boxes along with any cookie paper bags or pie boxes. Those paper bags from the grocery can be repurposed to hold the flattened boxes along with newspapers. Milk and ice cream cartons, made of wax coated paper do need to be thrown out with the regular trash. The plastics lids, however ,can be put into the plastics. As for plastics, whether they're bottles or cupcake holders, they all belong in the plastic recycling bins. You can repurpose your water bottles by refilling them with tap water. Any straws can also be used for a second and even third time.. Just wash and dry them. What about those cracked plastic and glass containers? Do you just toss them or use them for a different purpose? Small ice cream bowls can hold dry snacks such as nuts pretzels or potato chips. The larger ones can be used as fruit bowls or even to hold rolls for dinner.The same principle goes for cracked glass , although this last does come with a caveat. If there are sharp edges, then you'll have to throw it out. A jagged edge can produce a nasty cut on the fingers.Just remember to toss the glass into the plastic bin. Many towns recycle the two together.
Is your kitchen as green as you want it? Use this Earth Day weekend to re-valuate your family's habits. Changing them may help save the planet in a small but very important way.
Friday, April 20, 2018
Hi Mountain Jerky The Perfect Snack
Now that the weather is finally warming up, it's time to head out on hikes and picnics. What goes with these? Beef jerky, especially Hi Mountain'seasonings'tasty bits of dried beef. They're the perfect take along for any trail blazer.
I like Hi Mountain' Seasoning's products. They're primarily known for their rubs but they also have a line of jerky that makes for a nice nosh or can even be added to dishes for some zing. The company originally had jerky curing kits where home chefs can make their own. Now the company has a new line of ready made strips.
I like Hi Mountain' Seasoning's products. They're primarily known for their rubs but they also have a line of jerky that makes for a nice nosh or can even be added to dishes for some zing. The company originally had jerky curing kits where home chefs can make their own. Now the company has a new line of ready made strips.
Above is the pepper, coated with a ground black pepper. This is an eye opener that reminds me of the Italian cacciatore with its' heat. It may be jerky but I can imaging frying this up with eggs for a take on bacon.I can also seeing it cut up into tiny bits for a spinach salad.
The hickory flavor is mild, perfect for pairing with veggies .It could even go with a sourdough bread and a chunk of cheddar for a quick meal during a hike or day at the beach. I like the mild flavor and it hickory flavor.
The mesquite flavor is a sweet , smoky treat and again it's the perfect bite for a hike. It has the mesquite's sweet earthy flavor, heightened by the addition of sugar.
Of course,there's the original.
It has the beef's strong mineral flavor without all the bells and whistles.It's a nice garlic-y flavor thanks to the addition of the spice and again I could see adding this to any egg dish or even topping burgers with it for a chewy, meat lover's meal.
Hi Mountain Seasonings' jerkys are the perfect take along for hiking. They're also fun to incorporate into classic recipes. Try the flavors today for some chewy, tasty fun!
Thursday, April 19, 2018
Calm Yourself With Risotto
Kitchen work is soothing work to some. There's something zen about stirring polenta or grating chocolate. The same is true with risotto. The constant stirring, usually in a figure eight is both calming and comforting.It's one of the most relaxing tasks for a home chef.
Melissa Clark wrote about this in yesterday's New York Times Food section. Her A Good Appetite column was devoted to it and the woman who inspired the piece. Ruth Rogers, chef and owner of the River Cafe in London loves to stir her rice.The motions and rhythms soothe anxiety - and Ms Clark was anxious about creating Chef Rogers' recipe for nettles risotto. The recipe is part of a brand new cookbook River Cafe London which salutes the restaurant's thirtieth anniversary. It also celebrates the eatery's classic recipes updated for a new generation of home chefs.The nettles risotto is one of the trickiest to make. nettles are those sharp stingers that hurt when touched with bare hands. Dealing with them in a home kitchen means the rubber gloves have to come out. Luckily spinach can be subbed in They have a rich mineral taste like the other and taste wise they can easily be interchanged. No one will know the difference.
Ms. Clark's accompanying recipe reflects this change. There are eight packed cups of spinach involved. These are stemless because it could make the risotto stringy.Another reason why she wanted to make the rice dish is the taleggio. This is a creamy, sharp cheese from the Alpine region of Lombardy that's added last to the dish. Like most arborio dishes this one is also labor intensive. The spinach has to be placed in a colander and has to have boiling hot water poured over it to wilt the leaves.Then the water has to be squeezed out with a dishtowel before the leaves are being transferred to a food processor.There is also celery , onion and garlic that need to be cooked too.The rice is added to this as is three quarters of a cup of dry white wine and either vegetable or chicken stock.It will take fifteen to twenty minutes for it to be ready. The spinach puree and taleggio chunks are them added and stirred into it.If you want it a bit simpler then cut out the cheese and serve it with a sprinkling of Parmesan.Just remember to keep stirring or the rice will stick.
If you're looking for good food and relaxation then go for spinach risotto with taleggio. It's a soothing dish to make if you;re stressed. Even if you'e not , it's still a great dish to make on a cool Spring night.
Melissa Clark wrote about this in yesterday's New York Times Food section. Her A Good Appetite column was devoted to it and the woman who inspired the piece. Ruth Rogers, chef and owner of the River Cafe in London loves to stir her rice.The motions and rhythms soothe anxiety - and Ms Clark was anxious about creating Chef Rogers' recipe for nettles risotto. The recipe is part of a brand new cookbook River Cafe London which salutes the restaurant's thirtieth anniversary. It also celebrates the eatery's classic recipes updated for a new generation of home chefs.The nettles risotto is one of the trickiest to make. nettles are those sharp stingers that hurt when touched with bare hands. Dealing with them in a home kitchen means the rubber gloves have to come out. Luckily spinach can be subbed in They have a rich mineral taste like the other and taste wise they can easily be interchanged. No one will know the difference.
Ms. Clark's accompanying recipe reflects this change. There are eight packed cups of spinach involved. These are stemless because it could make the risotto stringy.Another reason why she wanted to make the rice dish is the taleggio. This is a creamy, sharp cheese from the Alpine region of Lombardy that's added last to the dish. Like most arborio dishes this one is also labor intensive. The spinach has to be placed in a colander and has to have boiling hot water poured over it to wilt the leaves.Then the water has to be squeezed out with a dishtowel before the leaves are being transferred to a food processor.There is also celery , onion and garlic that need to be cooked too.The rice is added to this as is three quarters of a cup of dry white wine and either vegetable or chicken stock.It will take fifteen to twenty minutes for it to be ready. The spinach puree and taleggio chunks are them added and stirred into it.If you want it a bit simpler then cut out the cheese and serve it with a sprinkling of Parmesan.Just remember to keep stirring or the rice will stick.
If you're looking for good food and relaxation then go for spinach risotto with taleggio. It's a soothing dish to make if you;re stressed. Even if you'e not , it's still a great dish to make on a cool Spring night.
Wednesday, April 18, 2018
Recipes From A Potato's Birthplace
We tend to think of potato recipes as being North American,cooked with a European influence.There's fries and scalloped style, mashed and latkes. yet there were recipes for them long before , in the tuber's birthplace - Peru. These have been around forever and are still an integral part of the area's cuisine.
It was a fascinating article along with recipes in today's New York Times Food section, Madhur Jaffrey, an award winning actress for her part in Shakespeare Wallah, and now a food writer wrote this after visiting Peru and observing the different potatoes grown there. They come in every color and texture, from reds, blues, and purples to yellows and pinks. What is really interesting is that the interior textures can change just by putting them out in the sun. This turns them softer and silkier. Their shapes vary, they're not those elongated , lumpy ovals. Some are shaped like a puma
's paw while other are in the form of an alpaca's nose or a cat's claw. There are new varieties being discovered all the time. There are even potato banks, that store seeds for 1,300 (!) varieties .Peruvian chefs are always on the hunt to find new strains , the more to experiment with along with new ,indigenous herbs and plants to cook them into. The potatoes are not the bland tasting ones we're used to. They even have their own aromas, smelling sometimes like funky bean curds or cheese.
Ms. Jaffrey got to try the potatoes in a variety of dishes. At the Sumaq Hotel in the quaint southern Peruvian town of Aguas Calientes where Machu Pichu is she samples a potato cake The spuds are cut mandoline thin and layered with bacon and cheese. There is also Papa a la Huancaina, which many consider the country's national dish Potatoes are boiled, sliced and put with sliced, hard boiled eggs on lettuce leaves . Olives spike up the dish and then dressed with a Huancaina sauce. This last has the native long pepper , aji amarillo. Huancaina sauce can easily be made here too, if you go to a South American grocery store. It contains the pepper along with garlic and onion blended with mozzarella and hard boiled eggs.. Ms. Jaffrey also includes a recipe for a Peruvian cheesy potato soup that has two kinds of potatoes, chufos , the dried variety and russets.if you can't find chufos, just add more of the other These's also celery , carrots and squash along with feta cheese.it's served with a dollop of uchucuta sauce which is a kind of salsa verde. Peanut butter and more feta give it a smooth, creamy texture ,perfect for blending into individual bowls of soup.
Potatoes in their original dishes are not only a taste of history but a treat. Get away from the European influences and try them in a variety of Peruvian dishes. it's a great way to bring out their mild flavor and silky texture.
It was a fascinating article along with recipes in today's New York Times Food section, Madhur Jaffrey, an award winning actress for her part in Shakespeare Wallah, and now a food writer wrote this after visiting Peru and observing the different potatoes grown there. They come in every color and texture, from reds, blues, and purples to yellows and pinks. What is really interesting is that the interior textures can change just by putting them out in the sun. This turns them softer and silkier. Their shapes vary, they're not those elongated , lumpy ovals. Some are shaped like a puma
's paw while other are in the form of an alpaca's nose or a cat's claw. There are new varieties being discovered all the time. There are even potato banks, that store seeds for 1,300 (!) varieties .Peruvian chefs are always on the hunt to find new strains , the more to experiment with along with new ,indigenous herbs and plants to cook them into. The potatoes are not the bland tasting ones we're used to. They even have their own aromas, smelling sometimes like funky bean curds or cheese.
Ms. Jaffrey got to try the potatoes in a variety of dishes. At the Sumaq Hotel in the quaint southern Peruvian town of Aguas Calientes where Machu Pichu is she samples a potato cake The spuds are cut mandoline thin and layered with bacon and cheese. There is also Papa a la Huancaina, which many consider the country's national dish Potatoes are boiled, sliced and put with sliced, hard boiled eggs on lettuce leaves . Olives spike up the dish and then dressed with a Huancaina sauce. This last has the native long pepper , aji amarillo. Huancaina sauce can easily be made here too, if you go to a South American grocery store. It contains the pepper along with garlic and onion blended with mozzarella and hard boiled eggs.. Ms. Jaffrey also includes a recipe for a Peruvian cheesy potato soup that has two kinds of potatoes, chufos , the dried variety and russets.if you can't find chufos, just add more of the other These's also celery , carrots and squash along with feta cheese.it's served with a dollop of uchucuta sauce which is a kind of salsa verde. Peanut butter and more feta give it a smooth, creamy texture ,perfect for blending into individual bowls of soup.
Potatoes in their original dishes are not only a taste of history but a treat. Get away from the European influences and try them in a variety of Peruvian dishes. it's a great way to bring out their mild flavor and silky texture.
Tuesday, April 17, 2018
Super Greens,Super Recipes
Kale, spinach and anything leafy green has been both literally and figuratively shoved down our throats for the last decade or more. The problem is many have not been offered tasty recipes with them. It's just been the usually smoothie or juice . That's about to change.
Kale is good in juices and smoothies.It adds vitamins and nutrients to them. Yet wouldn't it be nice to mix it up with good pasta instead of coconut water or apple juice? Surprisingly those leaves can be turned into a delicious pesto, perfect with any kind of short or long noodle.It 's simply taking two cups of kale and that pesto staple, basil, ground together along with pine nuts, garlic and Parmesan cheese.It can be also made with all kale .Just increase the amount used to two and a half cups. This is from the Kristine's Kitchen blog. I would add a dash of pepperocino flakes for some bite too.Anther idea is cooking roasted tomatoes with chopped kale along with garlic and the hot pepper flakes. Shallots and garlic are also added for more flavor. It's supposed to be served with rigatoni but a long pasta like spaghetti or fettucine would work well with it. Kale is a great base for salads too.It's wonderful paired with any fruit such as strawberries or dried cranberries. Like any green, it can benefit from a joining with sliced tomatoes , along with olives for more flavor and a simple vinaigrette. You can also add some more super foods such as broccoli and sliced peppers for more flavor and crunch.
That other super green, spinach, is also delicious in hot and cold dishes. One of the best is when it's stuffed inside crepes. This elegant meal is mostly labor intensive on the crepe part. After all the batter has to be made the night before and then literally brushed on a hot oiled or buttered pan. The spinach itself is usually cooked in a roux with some extras such as mushrooms and bacon. This can also be the filling of Julia Child's famed spinach pie which is kind of a spin on Beef Wellington. One of the most delicious marriages is eggs and spinach. Nothing beats a true French spinach omelet. This involves rich , maybe not so good for you add ins such as shredded Swiss cheese butter and milk. Of course you can just add spinach to the eggs. Made another way with garlic and you have a tasty spinach frittata for lunch or dinner. One of the best salads is with spinach,, hard boiled eggs and bacon, topped off with a creamy blue cheese dressing. I make mine healthier by using the soy version of the bacon and the blue cheese also soy. It's a tasty blend that works as a main meal or a side dish.
Think of those super greens as super ingredients. Kale and spinach work well in hot and cold dishes, adding the same dose of nutrition. They're far better in these than in juices and smoothies.
Kale is good in juices and smoothies.It adds vitamins and nutrients to them. Yet wouldn't it be nice to mix it up with good pasta instead of coconut water or apple juice? Surprisingly those leaves can be turned into a delicious pesto, perfect with any kind of short or long noodle.It 's simply taking two cups of kale and that pesto staple, basil, ground together along with pine nuts, garlic and Parmesan cheese.It can be also made with all kale .Just increase the amount used to two and a half cups. This is from the Kristine's Kitchen blog. I would add a dash of pepperocino flakes for some bite too.Anther idea is cooking roasted tomatoes with chopped kale along with garlic and the hot pepper flakes. Shallots and garlic are also added for more flavor. It's supposed to be served with rigatoni but a long pasta like spaghetti or fettucine would work well with it. Kale is a great base for salads too.It's wonderful paired with any fruit such as strawberries or dried cranberries. Like any green, it can benefit from a joining with sliced tomatoes , along with olives for more flavor and a simple vinaigrette. You can also add some more super foods such as broccoli and sliced peppers for more flavor and crunch.
That other super green, spinach, is also delicious in hot and cold dishes. One of the best is when it's stuffed inside crepes. This elegant meal is mostly labor intensive on the crepe part. After all the batter has to be made the night before and then literally brushed on a hot oiled or buttered pan. The spinach itself is usually cooked in a roux with some extras such as mushrooms and bacon. This can also be the filling of Julia Child's famed spinach pie which is kind of a spin on Beef Wellington. One of the most delicious marriages is eggs and spinach. Nothing beats a true French spinach omelet. This involves rich , maybe not so good for you add ins such as shredded Swiss cheese butter and milk. Of course you can just add spinach to the eggs. Made another way with garlic and you have a tasty spinach frittata for lunch or dinner. One of the best salads is with spinach,, hard boiled eggs and bacon, topped off with a creamy blue cheese dressing. I make mine healthier by using the soy version of the bacon and the blue cheese also soy. It's a tasty blend that works as a main meal or a side dish.
Think of those super greens as super ingredients. Kale and spinach work well in hot and cold dishes, adding the same dose of nutrition. They're far better in these than in juices and smoothies.
Monday, April 16, 2018
Etsy's Sweet Side
Many know Etsy as that cool place to buy cool artesanal jewelry and hand crafted home design ware and clothing. Others (such as myself) use it for handmade mineral cosmetics and lotions. Yet many - incluing me -didn't know that you cn buy all sorts of home made treats. Yup, Etsy is also the coolest treat store too.
I first stumbled upon Etsy's sweet side while probably looking for homemade fudge. The food and beverage section is hard to find.It's not obvious as it is on other web sits such as Amazon or Target You have to first go to Home and then the Food And Drink . There are all sorts of categories, from soups, to herbs, spices and seasonings to baked goods to candies. There's even a section on recipes. The last can be a money maker for any home chef.A Scottish home chef is charging almost three dollars a recipe for a kind of vanilla fudge called tablet (and as we all know we can get this free on any candy making or Scottish heritage website). Someone else is charging for vintage cherry and strawberry recipes as well.I'd rather get the actual item than the actual recipe. Home chefs can buy ingredients such as ground capiscum and vanilla beans along with all kinds of salts and garam masala. Here you can even find the ingredients for making gin.
Etsy also has a wide variety of ready made treats.You can try a huge flavor assortment of cupcakes at the Mississippi based The Dessert Cafe. They also have brownies , from plain to mint to a wide range of oatmeal cookies. I stumbled not on fudge- but on handmade flavored marshmallows from Sweet Jumbles in Jersey City.
These are the strawberry. I also bought the coffee as well as the peppermint (which looks like bloodied gauze) I thought about popping them all in hot cocoa bit they're huge, pillowy types.I have bought chocolate graham crackers which I may make fancy s'mores with soon.
Etsy is the place for finding all sorts of gourmet goodies. Yes, you can get one of a kind Spanish leather bracelets and lotions that smell like spun sugar. You can also real spun sugar too.
I first stumbled upon Etsy's sweet side while probably looking for homemade fudge. The food and beverage section is hard to find.It's not obvious as it is on other web sits such as Amazon or Target You have to first go to Home and then the Food And Drink . There are all sorts of categories, from soups, to herbs, spices and seasonings to baked goods to candies. There's even a section on recipes. The last can be a money maker for any home chef.A Scottish home chef is charging almost three dollars a recipe for a kind of vanilla fudge called tablet (and as we all know we can get this free on any candy making or Scottish heritage website). Someone else is charging for vintage cherry and strawberry recipes as well.I'd rather get the actual item than the actual recipe. Home chefs can buy ingredients such as ground capiscum and vanilla beans along with all kinds of salts and garam masala. Here you can even find the ingredients for making gin.
Etsy also has a wide variety of ready made treats.You can try a huge flavor assortment of cupcakes at the Mississippi based The Dessert Cafe. They also have brownies , from plain to mint to a wide range of oatmeal cookies. I stumbled not on fudge- but on handmade flavored marshmallows from Sweet Jumbles in Jersey City.
Etsy is the place for finding all sorts of gourmet goodies. Yes, you can get one of a kind Spanish leather bracelets and lotions that smell like spun sugar. You can also real spun sugar too.
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