Southern cooks really are the backbone of American cooking. Their recipes reflect the history and ingredients that make up American cooking. Julia Reed was one such chef. She created some amazing and often fun recipes that are perfect for any US table, Southern or not.
Regular contributor , Kim Severson, a Southern based writer paid homage to this great chef in Wednesday's New York Times Food section. Ms Reed died a week ago at the age of fifty-nine of cancer. She still would have had many years ahead of her, creating interesting dishes and celebrating her heritage. She interestingly started out in political writing, with a famous article about George and Laura Bush along with pieces on Hillary Clinton, Barbara Bush and former Louisiana governor Edwin Edwards,a famed gambler and womanizer. Politics turned to food as she wrote articles about cuisine for Vogue, Elle Decor and Garden and Gum magazines. It was a Southern inspired cocktail party for her Vogue colleagues that pushed her to write food articles for the New York Times. She served ham biscuits and beef tenderloins on yeast rolls, a novelty for food snob Manhattanites. Now her recipes are back in the paper. There is summer squash casserole along with hot cheese olives. Two very Southern classics , milk punch and pralines are also included.Ms. Reed was also a world class traveler and fell in love with rosemary scented steak at Nino's in Rome. She adapted another great chef's Paula Wolfert's recipe for it.
These are fun recipes to herald in a new season.The squash casserole has a Southern cuisine staple in it, Ritz crackers.Ms. Reed famously included Uncle Ben's Rice and Pepperidge Farm Very Thin white bread in her cookbook Julia Reed's Cookbook, out in 2016. There is also toasted white bread in this recipe too. The star is yellow summer squash which is the main ingredient.It's enriched by eggs, whole cream and sharp Cheddar cheese and given bite with jalapenos and cayenne pepper. Serve it with Roman steak which she got from Paula Wolfert's book Mediterranean Cooking. This is an easy make with marinating the meat in an olive oil, mashed garlic and crushed rosemary marinade and then grilling it for a few minutes. You could also serve her hot cheese olives which are green olives baked in a cheesy , cayenne laced dough. Of course any of these would go well with Ms. Reed's milk punch. This is a rich drink of vanilla ice cream or heavy cream mixed with a simple syrup and a heady mix of four cups of brandy and two cups of bourbon. Nutmeg is sprinkled on for some color. End with pralines. This candy is a lush mix of dark brown and white sugars and cooked with evaporated milk. Butter and pecan pieces are added for more flavor. It's dropped as rounds onto parchment paper. These would even make nice thank you favors too. because they have to be individually wrapped once cooled.
Julia Reed was an amazing writer who brought Southern cooking to light. Thanks to her we can taste classic American cooking. Her recipes like her reputation, will live on.
Friday, September 4, 2020
Thursday, September 3, 2020
Still A Day At The Fair
Thanks to the pandemic all the state fairs are on hold this year. Gone are the contests and the rides.Worst of all gone are the fun foods everyone loves and are the backbone of the fairs. Yet some food truck entrepreneurs are making the best of the situation.
Well known food writer Marissa Conrad wrote about the plight of fair food vendors in yesterday's New York Times Food section. State fairs are known for their different takes on classic foods. This is where fried butter was born and deep fried turkey legs were created. Now the fairs throughout the country are completely closed and it's hard for them to make any kind of income. However some are finding creative ways to keep the food trucks going.There's even an app , created by a fair food enthusiast along with a Facebook group, Fair Food Finder has a whopping 179,000 members plus a Google map of 139 Minnesota vendors Some fans found their fix at the Anoka County Fairgrounds where three vendors parked. They were in traditional state-fair trailers and sold not just fries but also ice cream, cheese curds and freshly fried mini doughnuts. The fair can come to you too. Stephanie Shimp once made her fair treats in the famed Blue Barn, a fixture at the Minnesota State Fair. She took out a loan and bought a decommissioned grocery truck , Now she travels throughout the state, selling her best loved recipes.There's chicken in a waffle cone and Nashville chicken on a stick.
The state fair can come to your block too. Again Ms. Shimp was hired to feed Corey Mathisen's block party in early August. There was social distancing and mask wearing but everyone did have a good time. It wasn't just about eating. He invited a group of kids to raise money at the event. One group, Kamryn and Friends collected more than $70,000 for food relief drives and Minneapolis area businesses. Some of there were Black owned and destroyed during the unrest after the George Floyd incident). Brenda Smith Parish tried another route. Since she couldn't sell her food at the Des Moines State fair she sent out a social media blast and hoped for the best. It worked. Between 500 and 600 cars show up each week for her gyros, corn dogs and lemonade. Her parents also are vendors and this has helped them too with their stands, All American Grill and Turkey Time. There's even an acoustical guitar player that plays for visitors. For those who don't have this luck, there is State Fair To Go.It's based in Minnetonka, Minnesota and sells boxes full of all sorts of state fair treats for $59.95. There's Elliot's Up North Corn Dogs, Rosie's French Fries and Sweet Martha's cookies to enjoy.
There may not be any state fairs this year. However you can still enjoy the treats at home or in your driveway. At least it's a taste of the fair , much needed during these stressful times.
Well known food writer Marissa Conrad wrote about the plight of fair food vendors in yesterday's New York Times Food section. State fairs are known for their different takes on classic foods. This is where fried butter was born and deep fried turkey legs were created. Now the fairs throughout the country are completely closed and it's hard for them to make any kind of income. However some are finding creative ways to keep the food trucks going.There's even an app , created by a fair food enthusiast along with a Facebook group, Fair Food Finder has a whopping 179,000 members plus a Google map of 139 Minnesota vendors Some fans found their fix at the Anoka County Fairgrounds where three vendors parked. They were in traditional state-fair trailers and sold not just fries but also ice cream, cheese curds and freshly fried mini doughnuts. The fair can come to you too. Stephanie Shimp once made her fair treats in the famed Blue Barn, a fixture at the Minnesota State Fair. She took out a loan and bought a decommissioned grocery truck , Now she travels throughout the state, selling her best loved recipes.There's chicken in a waffle cone and Nashville chicken on a stick.
The state fair can come to your block too. Again Ms. Shimp was hired to feed Corey Mathisen's block party in early August. There was social distancing and mask wearing but everyone did have a good time. It wasn't just about eating. He invited a group of kids to raise money at the event. One group, Kamryn and Friends collected more than $70,000 for food relief drives and Minneapolis area businesses. Some of there were Black owned and destroyed during the unrest after the George Floyd incident). Brenda Smith Parish tried another route. Since she couldn't sell her food at the Des Moines State fair she sent out a social media blast and hoped for the best. It worked. Between 500 and 600 cars show up each week for her gyros, corn dogs and lemonade. Her parents also are vendors and this has helped them too with their stands, All American Grill and Turkey Time. There's even an acoustical guitar player that plays for visitors. For those who don't have this luck, there is State Fair To Go.It's based in Minnetonka, Minnesota and sells boxes full of all sorts of state fair treats for $59.95. There's Elliot's Up North Corn Dogs, Rosie's French Fries and Sweet Martha's cookies to enjoy.
There may not be any state fairs this year. However you can still enjoy the treats at home or in your driveway. At least it's a taste of the fair , much needed during these stressful times.
Wednesday, September 2, 2020
Inclusion Dining And Shopping
Owning a restaurant right now is tough.It's even more difficult if you're a minority, whether by race or religious beliefs and trying to hold on to your dream. It's a little better when you have a product to sell, but still hard. What can we do? Support.
It's amazing and disgusting that diners still want to eat in fancy restaurants in upscale neighborhoods. Sometimes the food isn't even that great.It's just the in spot to be seen or there's a new way that they present a classic dish. The best foods and probably the most exciting come from those in the fringe neighborhoods. I've discovered this with Paterson, New Jersey. There are literally dozens of eateries owned by minorities. They may not be in the fanciest of neighborhoods or attract local A listers but they do offer a variety of good food. These are more family owned places offering recipes that sometimes go back generations. These are worth visiting, especially with the indoor dining restrictions being lifted, here in New Jersey. Check out the big cities in your area and start looking at Yelp and Google Restaurant guides for these restaurants in your area. If there's no outdoor seating, there's sure to be pick up. Call them for lunch or dinner and then make sure to leave a review with pictures on Yelp or the restaurant's website.
Minority food businesses have also suffered during this time.In some ways they have it easier than restaurants and cafes because a store can buy in bulk from them. Yet, it can be difficult trying to get your name out there. There is also the problem of not having enough funds and banks are often reluctant to help African-American entrepreneurs. Again if we can support them and buy their products, that's a very small step in solidarity. African-Americans own a huge swath of food and alcohol businesses. They bring with them tradition and innovation. There's Essie Bartel's spice company, inspired by her Ghanian mother's kitchen spices. These are artesenal with influences mostly from Africa and the Caribbean but also from around the world. Olive oil enthusiasts may appreciate Skyler and her Calabrian husband Giuseppe's blends of different olives from their company EXAU. One company that's on the radar these day is Trade Street Jam Company from Brooklyn. The flavors are smoked yellow peach and plum and rose made by creator Ashley Rouse. African Americans are also getting into the wine business. Look for Love Cork Screw which features vegan vintages. It was created by Chrishon Lampley and the company has all sorts of whites and reds.
The best way towards solidarity is supporting each other.We can be inclusive by visiting restaurants and buying from minority businesses. It's a great way of expanding our mindsets and palates.
It's amazing and disgusting that diners still want to eat in fancy restaurants in upscale neighborhoods. Sometimes the food isn't even that great.It's just the in spot to be seen or there's a new way that they present a classic dish. The best foods and probably the most exciting come from those in the fringe neighborhoods. I've discovered this with Paterson, New Jersey. There are literally dozens of eateries owned by minorities. They may not be in the fanciest of neighborhoods or attract local A listers but they do offer a variety of good food. These are more family owned places offering recipes that sometimes go back generations. These are worth visiting, especially with the indoor dining restrictions being lifted, here in New Jersey. Check out the big cities in your area and start looking at Yelp and Google Restaurant guides for these restaurants in your area. If there's no outdoor seating, there's sure to be pick up. Call them for lunch or dinner and then make sure to leave a review with pictures on Yelp or the restaurant's website.
Minority food businesses have also suffered during this time.In some ways they have it easier than restaurants and cafes because a store can buy in bulk from them. Yet, it can be difficult trying to get your name out there. There is also the problem of not having enough funds and banks are often reluctant to help African-American entrepreneurs. Again if we can support them and buy their products, that's a very small step in solidarity. African-Americans own a huge swath of food and alcohol businesses. They bring with them tradition and innovation. There's Essie Bartel's spice company, inspired by her Ghanian mother's kitchen spices. These are artesenal with influences mostly from Africa and the Caribbean but also from around the world. Olive oil enthusiasts may appreciate Skyler and her Calabrian husband Giuseppe's blends of different olives from their company EXAU. One company that's on the radar these day is Trade Street Jam Company from Brooklyn. The flavors are smoked yellow peach and plum and rose made by creator Ashley Rouse. African Americans are also getting into the wine business. Look for Love Cork Screw which features vegan vintages. It was created by Chrishon Lampley and the company has all sorts of whites and reds.
The best way towards solidarity is supporting each other.We can be inclusive by visiting restaurants and buying from minority businesses. It's a great way of expanding our mindsets and palates.
Tuesday, September 1, 2020
New Traditional Pastas
New traditions are forming every day, especially in food.One of the most striking is in pasta. Gone are the days when spaghetti or penne were made with Durham wheat. Now there are all sorts of flours going into traditional dishes.
One of the most famous and popular is Banta. I bought their spaghetti made from chickpeas.
One of the most famous and popular is Banta. I bought their spaghetti made from chickpeas.
The company has several different different types, from this and angel hair to lasagna strips to elbow macaroni. There's even kid pastas from wagon wheels to alphabet. It takes about the same amount of time as regular pasta and tastes almost the same too. There is a slight chickpea aftertaste.
The texture too is the same and didn't clump the way wheat based spaghetti does. The only disconcerting aspect is that the water foams up while boiling. This can be easily skimmed off. More traditional companies such Ronzoni and Barilla are also jumping on the band wagon.They're using vegetables such as cauliflower, carrots, spinach and tomatoes instead of beans. There's also their Super greens composed of spinach , zucchini, broccoli, parsley and kale. Barilla is also offering chickpea pasta too as well as red lentil. Red lentil spaghetti is a fun and healthy way to enjoy a traditional pasta.
Traditional wheat pasta is making way for a new type. It's much more healthier and even tastier. What's great is that you can make it as just as classic and delicious as the original ones.
Monday, August 31, 2020
Bowls Of Comfort
What's round and soothing, good tasting and good for you? A comfort bowl. It's the perfect lunch , dinner and even snack You can get creative or nostalgic, depending on what you have in the house.
The perfect comfort bowl should start with some kind of grain. Pasta is the preferred because it's so versatile but you can also use brown or white rice along with cubed bread.Some even use polenta, because like the others it's versatile and relatively easy to cook up. How much can fill up a bowl? That depends on what how big your bowl is. It's usually a cup of pasta for two cups of water and one cup of rice to once cup of water. To make the dish. more flavorful , cook the pasta or rice in any kind of broth, beef, chicken or vegetable. Many home chefs keep it simple. They add just a knob of butter or margarine and some shredded cheese. This works perfectly but if you want to zing it up a bit think about a sprinkle of ground herbs. Basil works as does rosemary or oregano. A small dose of garlic salt also does something to elevate a bowl.Spices, too, can make any bowl a bit more special. Think curry or garam masala for an Indian vibe or chili powder and red pepper flakes for a Mexican feel.
A more substantial bowl can have all sorts of ingredients. Also a comfort bowl can take leftovers. They're a good way of using up that rotisserie chicken or steak tips from the previous night. Leftover hamburgers can be quartered and added. Canned vegetables can be used for color, texture and more flavor. A mix of carrots and peas are good both with small pasta such as rotelli or penne along with string beans and broccoli. Peas work well with rice for a spin on risi bisi. This last is usually made with arborio rice but you can use long grain white instead. Bok choy, tofu and cabbage work with long pasta such as spaghetti or angel hair for a Chinese influenced comfort bowl. Douse with soy or tamari sauce. Another idea is a bowl of savory bread pudding. This can have all sorts of ingredients from sausage to chicken to bacon. Veggies can be a range of different mushrooms from shiitake to cremini as well as different colored ones. Chop up any stray pepper or tomato you have and add them in with some chopped onions and garlic.
There's nothing like a comforting bowl of something hot and delicious . They're easy to make and fun to eat. Try one if you want something simple but substantial.
The perfect comfort bowl should start with some kind of grain. Pasta is the preferred because it's so versatile but you can also use brown or white rice along with cubed bread.Some even use polenta, because like the others it's versatile and relatively easy to cook up. How much can fill up a bowl? That depends on what how big your bowl is. It's usually a cup of pasta for two cups of water and one cup of rice to once cup of water. To make the dish. more flavorful , cook the pasta or rice in any kind of broth, beef, chicken or vegetable. Many home chefs keep it simple. They add just a knob of butter or margarine and some shredded cheese. This works perfectly but if you want to zing it up a bit think about a sprinkle of ground herbs. Basil works as does rosemary or oregano. A small dose of garlic salt also does something to elevate a bowl.Spices, too, can make any bowl a bit more special. Think curry or garam masala for an Indian vibe or chili powder and red pepper flakes for a Mexican feel.
A more substantial bowl can have all sorts of ingredients. Also a comfort bowl can take leftovers. They're a good way of using up that rotisserie chicken or steak tips from the previous night. Leftover hamburgers can be quartered and added. Canned vegetables can be used for color, texture and more flavor. A mix of carrots and peas are good both with small pasta such as rotelli or penne along with string beans and broccoli. Peas work well with rice for a spin on risi bisi. This last is usually made with arborio rice but you can use long grain white instead. Bok choy, tofu and cabbage work with long pasta such as spaghetti or angel hair for a Chinese influenced comfort bowl. Douse with soy or tamari sauce. Another idea is a bowl of savory bread pudding. This can have all sorts of ingredients from sausage to chicken to bacon. Veggies can be a range of different mushrooms from shiitake to cremini as well as different colored ones. Chop up any stray pepper or tomato you have and add them in with some chopped onions and garlic.
There's nothing like a comforting bowl of something hot and delicious . They're easy to make and fun to eat. Try one if you want something simple but substantial.
Saturday, August 29, 2020
The Comfort Of A School Lunch
This upcoming school year is going to be fraught with all sorts of anxiety. A comforting school lunch can help ease some of those fears and stresses. Classic sandwiches, hot meals and snacks may bring a smile to those worried faces.
Fun lunches and riffs on cafeteria classics can easily be recreated at home. This is great if the kids are returning to classrooms right away and need to bring a lunch. Egg and tuna salad sandwiches are staples in any school and even college cafeterias. For the egg salad spike it up with some parsley or paprika for color. Tuna salad can be crunched up with the addition of celery which also gives it a shot of green too.Of course kids love bologna and turkey too.Many love the squish of both mayo and mustard. Combine these for a new condiment with the addition of toasted mustard seeds. The last are easy to toast. It's just five minutes in a 350 degree Farenheit oven. Of course there is the loved for generations peanut butter and jelly . Vary it with crunchy peanut butte or all natural kinds. Change it up with either cashew or almond butter if the little ones are OK with that. (Keep in mind that some will freak out if you replace one kind of peanut butter with another). Get sandwich cutters to give them a festive look. what's good about these is that the cutters also seal in the filling so it doesn't squish all over the place. These will also come in handy when the little and not so little ones return to the classroom.
Some kids may not be returning to their classrooms until October or November. This means a hot or more substantial lunch. This is where your crockpot can come in handy. Make a big pot of chili for dinner one night and lunch the next (also remember that it can be used to top hot dogs too). Think about making crockpot tomato sauce which can be used over such kid favorites as spaghetti and ravioli. Kids love a good steamy bowl of tomato soup. Sure you can open a can but homemade is better - and much more flavorful. It's just taking plum tomatoes and cooking it with either chicken or vegetable broth. There's also diced onions, seasonings and garlic to round out the flavors. It's all stirred and cooked in the crockpot for six to eight hours.Grilled cheese is another kid favorite. Add a slice of ham for a croque monsieur vibe. Older kids may like it the French bistro version with a bechamel sauce on top. Bechamel is an easy blend of milk,butter and flour. Salt, pepper and nutmeg are the seasonings that elevate it. You could serve it with bistro fries or shoe string potatoes for a really fun lunch.
Start this unprecedented school year off with familiar foods for lunch.It can be a hot soup or a cold PB & J sandwich. Whatever they like as long as it's a comfort to them.
Fun lunches and riffs on cafeteria classics can easily be recreated at home. This is great if the kids are returning to classrooms right away and need to bring a lunch. Egg and tuna salad sandwiches are staples in any school and even college cafeterias. For the egg salad spike it up with some parsley or paprika for color. Tuna salad can be crunched up with the addition of celery which also gives it a shot of green too.Of course kids love bologna and turkey too.Many love the squish of both mayo and mustard. Combine these for a new condiment with the addition of toasted mustard seeds. The last are easy to toast. It's just five minutes in a 350 degree Farenheit oven. Of course there is the loved for generations peanut butter and jelly . Vary it with crunchy peanut butte or all natural kinds. Change it up with either cashew or almond butter if the little ones are OK with that. (Keep in mind that some will freak out if you replace one kind of peanut butter with another). Get sandwich cutters to give them a festive look. what's good about these is that the cutters also seal in the filling so it doesn't squish all over the place. These will also come in handy when the little and not so little ones return to the classroom.
Some kids may not be returning to their classrooms until October or November. This means a hot or more substantial lunch. This is where your crockpot can come in handy. Make a big pot of chili for dinner one night and lunch the next (also remember that it can be used to top hot dogs too). Think about making crockpot tomato sauce which can be used over such kid favorites as spaghetti and ravioli. Kids love a good steamy bowl of tomato soup. Sure you can open a can but homemade is better - and much more flavorful. It's just taking plum tomatoes and cooking it with either chicken or vegetable broth. There's also diced onions, seasonings and garlic to round out the flavors. It's all stirred and cooked in the crockpot for six to eight hours.Grilled cheese is another kid favorite. Add a slice of ham for a croque monsieur vibe. Older kids may like it the French bistro version with a bechamel sauce on top. Bechamel is an easy blend of milk,butter and flour. Salt, pepper and nutmeg are the seasonings that elevate it. You could serve it with bistro fries or shoe string potatoes for a really fun lunch.
Start this unprecedented school year off with familiar foods for lunch.It can be a hot soup or a cold PB & J sandwich. Whatever they like as long as it's a comfort to them.
Friday, August 28, 2020
Parcels Of Love
There are still many who are alone during this pandemic. They remain inside or yard bound . sometimes they're alone , eating and drinking by themselves.It's time to reach out with parcels. These will bring a smile to anyone's face.
Food parcels are easy and fun to create. What's great about them right now is using the bounty of the season, Those voluntarily shut in would appreciate fresh tomatoes for sandwiches along with squash and eggplant, perfect for frying or ratatouille. Also an extra treat would be bags of fresh picked basil and dill along with other herbs. You could also create a barbecue themed parcel, with hamburgers or hot dogs along with rolls and ready made salads. If you can, stay and join them for the cook out. A shared meal, especially a barbecue is always welcome and can be turned into an entertaining night, even if it is just for two.Include graham crackers, marshmallows and chocolate for s'more later on. Sandwiches are also a great bring over. Buy or make heroes and bring along chips or cherry tomatoes. Join the person (or people) for some talk and company. This will go a long way and buoy their spirits. Another idea is ordering from the person's favorite restaurant. You could just order appetizers or a full meal along with a dessert for each.
A question that may be asked is should you bring alcohol? The pandemic has made many feel hopeless and anxious, stressed about all aspects of their futures. A bottle or can helps to relax and unfortunately a few have been emptying a bottle or two a night. I would say go with soda or sparkling water to accompany a meal. There's nothing wrong with bringing some iced coffees or teas that you can sip. As the weather gets cooler, then bring pumpkin spice lattes or hot cocoa. These are better. No one gets drunk or even sick. You may want to address the wine or beer indulgence if you're worried about the person. Just go easy and be subtle.Another way is introducing mocktails. These can be made at home and brought over in a container or thermos or made fresh at the person's house. Have Virgin Marys' with a breakfast sandwich or a Virgin Pina Colada with ribs or tacos. Bring the ingredients which are juices, different herbs and seltzer.If you're celebrating a birthday or just want a fun fizzy drink then think a non alcoholic champagne. Pair it with something lush to eat like a shrimp cocktail or a small tin of caviar.
There are many shut ins these days. They are eating, and at times drinking alone. Bring them something tasty and fun to alleviate the loneliness, Stay for their company and food.
Food parcels are easy and fun to create. What's great about them right now is using the bounty of the season, Those voluntarily shut in would appreciate fresh tomatoes for sandwiches along with squash and eggplant, perfect for frying or ratatouille. Also an extra treat would be bags of fresh picked basil and dill along with other herbs. You could also create a barbecue themed parcel, with hamburgers or hot dogs along with rolls and ready made salads. If you can, stay and join them for the cook out. A shared meal, especially a barbecue is always welcome and can be turned into an entertaining night, even if it is just for two.Include graham crackers, marshmallows and chocolate for s'more later on. Sandwiches are also a great bring over. Buy or make heroes and bring along chips or cherry tomatoes. Join the person (or people) for some talk and company. This will go a long way and buoy their spirits. Another idea is ordering from the person's favorite restaurant. You could just order appetizers or a full meal along with a dessert for each.
A question that may be asked is should you bring alcohol? The pandemic has made many feel hopeless and anxious, stressed about all aspects of their futures. A bottle or can helps to relax and unfortunately a few have been emptying a bottle or two a night. I would say go with soda or sparkling water to accompany a meal. There's nothing wrong with bringing some iced coffees or teas that you can sip. As the weather gets cooler, then bring pumpkin spice lattes or hot cocoa. These are better. No one gets drunk or even sick. You may want to address the wine or beer indulgence if you're worried about the person. Just go easy and be subtle.Another way is introducing mocktails. These can be made at home and brought over in a container or thermos or made fresh at the person's house. Have Virgin Marys' with a breakfast sandwich or a Virgin Pina Colada with ribs or tacos. Bring the ingredients which are juices, different herbs and seltzer.If you're celebrating a birthday or just want a fun fizzy drink then think a non alcoholic champagne. Pair it with something lush to eat like a shrimp cocktail or a small tin of caviar.
There are many shut ins these days. They are eating, and at times drinking alone. Bring them something tasty and fun to alleviate the loneliness, Stay for their company and food.
Subscribe to:
Posts (Atom)
Posts
