It's amazing what a religion can do. It can unite , or destroy a people. It can give one a life's goal and set of rules . It can also influence the way we eat. Amazing.
There are so many different religions on this earth and each one with its' own set of dietary taboos. There is the kosher set of standards at the same time as the hallal. There is also what the Hindus believes as well as some of the minor sects.Buddhists have the healthiest diet so far with not eating any animal life.
Religions also play into the way we celebrate our holy days and holidays. So many of our dishes depend on what we're allowed to eat (such as only fish on Good Friday or no meat on Christmas Eve) Some of the German Protestant sects even make special holiday cookies symbolizing the birth of Christ.
It's truly awesome the way religion plays an important part in the world's cuisines. From earliest times it was used as part of special rituals. It still is very much in use in today's modern world
Wednesday, July 30, 2008
Tuesday, July 29, 2008
Sticky Buns America's Favorite Breakfast
There's nothing like starting off the morning with a sticky bun. This bad for you all American pastry has been around for a long time. It has got enough sugar to keep you going throughout the day. This fun food is also a good foil to your mornings hot cup of strong java.
Sticky buns are Germanic in origin , probably coming over with the Pennsylvania Dutch. They were called shcreken. The Swedes also make a variation of this which grew into the ever popular cinnamon bun.Any kind of sweet bun and still are popular with Philadelphians and South Jerseyites.
Basically a sticky bun is no more than a form of yeast bread that is rolled flat. On top of this goes melted butter, cinnamon and raisins It is then rolled back up much in the fashion of a jelly roll cut into buns and then backed. Some kind of icing is then slathered on it , whether it just be a confectioner's glaze or cream cheese icing.
If you;re vacationing in South Jersey this summer head to any bakery and pick up one. Sticky buns are the best, most decadent way to start a day.
Sticky buns are Germanic in origin , probably coming over with the Pennsylvania Dutch. They were called shcreken. The Swedes also make a variation of this which grew into the ever popular cinnamon bun.Any kind of sweet bun and still are popular with Philadelphians and South Jerseyites.
Basically a sticky bun is no more than a form of yeast bread that is rolled flat. On top of this goes melted butter, cinnamon and raisins It is then rolled back up much in the fashion of a jelly roll cut into buns and then backed. Some kind of icing is then slathered on it , whether it just be a confectioner's glaze or cream cheese icing.
If you;re vacationing in South Jersey this summer head to any bakery and pick up one. Sticky buns are the best, most decadent way to start a day.
Monday, July 28, 2008
The Cult of Celebrity Chef
They have millions of fan hanging on their every word. They're stalked by the paparazzi. Stores carry their products which are sold out in minutes.
Who are they?
Celebrity chefs. Thanks to America'' love of dining and cooking, we've turned everyone from Bobby Flay to Lidia Bastianich into celebuchef. They're like the Heidfi Klum of the kitchen or Leo Di Caprio of produce.
How did this phenomena come to be? There were always great chefs from Epicurus to Larousse. Throughput the centuries kings , queens presidents and noblemen have always had good cooks. Every family also had their own great cook, whether it be their mother aunt, grandmother or sister. Yet what has made today's cooks gain the kind of status usually reserved for Oscar winners?
I could say blame it on the food Channel. This is where ordinary chefs like Paula Deen have become megastars with their own line of cooking gear and magazines. I could blame it on America's desire to turn even the most ordinary person into a four star whiz.
At least it's spawned a new gneration of foode kids who spend thei rplayground hours talking about whisks and creme brules.
Who are they?
Celebrity chefs. Thanks to America'' love of dining and cooking, we've turned everyone from Bobby Flay to Lidia Bastianich into celebuchef. They're like the Heidfi Klum of the kitchen or Leo Di Caprio of produce.
How did this phenomena come to be? There were always great chefs from Epicurus to Larousse. Throughput the centuries kings , queens presidents and noblemen have always had good cooks. Every family also had their own great cook, whether it be their mother aunt, grandmother or sister. Yet what has made today's cooks gain the kind of status usually reserved for Oscar winners?
I could say blame it on the food Channel. This is where ordinary chefs like Paula Deen have become megastars with their own line of cooking gear and magazines. I could blame it on America's desire to turn even the most ordinary person into a four star whiz.
At least it's spawned a new gneration of foode kids who spend thei rplayground hours talking about whisks and creme brules.
Saturday, July 26, 2008
Cotton Candy - A Fun Summer Treat
Nothing says summer fun like cotton candy. This is the treat we snack on at the Boardwalk or go crazy for at the fair. It's a fun and sweet remnant of childhood innocence. No matter how glum you are, the sight of cotton candy always brings forth a smile.
Cotton candy was on e o f those great 1904 World's Fair inventions. It was orginally called fairy floss and is still called that today in Austrailia (the Brits call it candy floss). However earlier forms of existed in Renaissance Italy where cooked sugar strands were fluffed with a fork. By the 1890's candy makers William Morrison and John C. Wharton invented a machine where sugar, coloring and flavoring could be melted and then , using centrifugal force pushes this out through mesh. The result was a cottony form of the sugar , but it was still called fairy floss until the 1920's when it was changed to cotton candy. There have bene breakthroughs during the 1940s' in the machinery. By the 1970's cotton candy machines were automated. This meant mass packaging and people could enjoy it year round in vacuum sealed bags.Nutritionally the stuff has zero fat and only 120 calories per serving. It's the perfect snack for the diet conscious, basically fun without the guit.
In recent years upscale restuarants have redisocvered cotton candy as a side dish or as a dessert. There is a saffron infused version that has accompanied fish as well as a basil and tomato version served over pasta.(strange but true and both are big hits). For dessert a few Manhattan eateries take a cloud of marshamallow flavored cotton candy and put it over hot cocoa or chocolate pudding. It also has topped creme brluee. Some restaurants make fruit flavored (think raspberry mango or cherry lime)mini sticks and serve them for dessert.
Whatever type of cotton candy you have wherever you have it , it's sure to make you smile. It's just the perfect summer fun food whether you're strolling on the Boardwalk or sitting down in a fancy restaurant.
Cotton candy was on e o f those great 1904 World's Fair inventions. It was orginally called fairy floss and is still called that today in Austrailia (the Brits call it candy floss). However earlier forms of existed in Renaissance Italy where cooked sugar strands were fluffed with a fork. By the 1890's candy makers William Morrison and John C. Wharton invented a machine where sugar, coloring and flavoring could be melted and then , using centrifugal force pushes this out through mesh. The result was a cottony form of the sugar , but it was still called fairy floss until the 1920's when it was changed to cotton candy. There have bene breakthroughs during the 1940s' in the machinery. By the 1970's cotton candy machines were automated. This meant mass packaging and people could enjoy it year round in vacuum sealed bags.Nutritionally the stuff has zero fat and only 120 calories per serving. It's the perfect snack for the diet conscious, basically fun without the guit.
In recent years upscale restuarants have redisocvered cotton candy as a side dish or as a dessert. There is a saffron infused version that has accompanied fish as well as a basil and tomato version served over pasta.(strange but true and both are big hits). For dessert a few Manhattan eateries take a cloud of marshamallow flavored cotton candy and put it over hot cocoa or chocolate pudding. It also has topped creme brluee. Some restaurants make fruit flavored (think raspberry mango or cherry lime)mini sticks and serve them for dessert.
Whatever type of cotton candy you have wherever you have it , it's sure to make you smile. It's just the perfect summer fun food whether you're strolling on the Boardwalk or sitting down in a fancy restaurant.
Friday, July 25, 2008
Cake Time
Everyone loves cake. It celebrates joyous times like weddings and birthdays. It 's there eif you need a good friend. It's a part of everyday life, probably the highlight of our lives. After all what's not to like about it?
Cake has been around since the Vikings who invented it The name comes from kaka meaning a flour baked confection laden with eggs and some kind of sweetener such as honey or sugar. The Romans introduced the world to fruit cakes around the time of the Renaissance and these were imported to Britain. Iced cakes made their appearance at the court of the Louis. The 19th Century brought in new technologies such as baking powder and more temperature controlled ovens.
There are so many different kinds of cake today from carrot to butter. It's just a highlight in anyone's life.
Cake has been around since the Vikings who invented it The name comes from kaka meaning a flour baked confection laden with eggs and some kind of sweetener such as honey or sugar. The Romans introduced the world to fruit cakes around the time of the Renaissance and these were imported to Britain. Iced cakes made their appearance at the court of the Louis. The 19th Century brought in new technologies such as baking powder and more temperature controlled ovens.
There are so many different kinds of cake today from carrot to butter. It's just a highlight in anyone's life.
Thursday, July 24, 2008
Farmer's Markets
There's nothing like fresh everything during htis time of year. There are some of us who live near farm areas where it's only a short drive to buy fresh produce and baked goods. For those less fortunate there are farmers markets. These are wonderful blessings that bring the bounty of the country to both urbanites and suburbanites.
Typically farmer's markets will sell all sorts of things. One of the biggest that I have seen is the one in Union Square in lower Manhattan. This is literally a cordoned off area around Union Square Park. You can get everything from upstate New York apples to Jersey fresh tomatoes. There are also stands that sell fresh nuts and freshly made peanut butter. There are also smaller stands that will sell organic potatoes , kale and spinach. Union Square offers a variety of homemade baked goods from cookies to pies to breads. These are much better than from what even the best city bakeries have to offer. Union Square also offers honey sold from Duchess and Orange County apiaries as well as freshly made granola and cereals.
Even suburban New Jersey (and I'm sure towns across the US ) will have farmer's markets. Here in the Garden State Mennonite farmers from Pennsylvania set up stands in our towns , selling everything from long golden ears of corn to freshly churned butter. These are amazing places and perfect for bringing farm fresh goodness to the table. If you want your family to eat healthy go to one. Some of the pricing can be a bit higher than the local supermarket though. I have discovered that the best buys are on the cakes , breads, jams and cookies.Take advantage of these prices.
Farmer's markets are wonderous places. Luckily for us the stay open until late fall and reopen iht early spring. They are worth visiting because you can have just off the stand produce right on your town's main street.
Typically farmer's markets will sell all sorts of things. One of the biggest that I have seen is the one in Union Square in lower Manhattan. This is literally a cordoned off area around Union Square Park. You can get everything from upstate New York apples to Jersey fresh tomatoes. There are also stands that sell fresh nuts and freshly made peanut butter. There are also smaller stands that will sell organic potatoes , kale and spinach. Union Square offers a variety of homemade baked goods from cookies to pies to breads. These are much better than from what even the best city bakeries have to offer. Union Square also offers honey sold from Duchess and Orange County apiaries as well as freshly made granola and cereals.
Even suburban New Jersey (and I'm sure towns across the US ) will have farmer's markets. Here in the Garden State Mennonite farmers from Pennsylvania set up stands in our towns , selling everything from long golden ears of corn to freshly churned butter. These are amazing places and perfect for bringing farm fresh goodness to the table. If you want your family to eat healthy go to one. Some of the pricing can be a bit higher than the local supermarket though. I have discovered that the best buys are on the cakes , breads, jams and cookies.Take advantage of these prices.
Farmer's markets are wonderous places. Luckily for us the stay open until late fall and reopen iht early spring. They are worth visiting because you can have just off the stand produce right on your town's main street.
Wednesday, July 23, 2008
The Education Of A Foodie
For all of you young foodies out there you may be wondering if there's a career out there for you. There is. It's amazing that there are so many possibilities with food. You can choose from culinary arts to home ec to nutrition. The field is varied.
Culinary school is the most obvious step for any foodie wishing to broaden their horizons. Also being a top chef or baker these days is akin to being a celebrity. What does it take to be a pro in the industry? First you do need your high school degree or GED. You can get an AA or Associates Degree which is two year or a full four year degree. There are also seminars and cooking courses you can take as well. Some programs also offer an apprenticeship program where basically you're thrown into the fire right away. The most famous cooking school in the US is the CIA , the Culinary Institute of America located in both New Hyde Park, New York, and Napa, California. There are also several universities in North America that offer a similar degree and training. Of course the best schools are in Italy and France. Florence, Italy's cultural capital and birthplace of the Renaissance, has s few good ones while Paris (and also Reims) offers the famed Le Cordon Bleu.
Foodies can also receive a degree in Home Economics with an emphasis on nutrition. Although they will have courses in other home ec related studies such as child rearing, textiles and family dynamics, nutrition will be their major area of concentration. Young foodies (or even those considering a career change) may want to think about a degree in the science of nutrition.This could even lead to a job as a dietitian in any hospital or facility such as a nursing home. This degree can be expanded to include a master's in the field.
There are different options for those young foodies out there. If they're dedicated enough to want to work with food, whether from a creative or a scientific standpoint. The best thing is that they will doing what they like - which involves food.
Culinary school is the most obvious step for any foodie wishing to broaden their horizons. Also being a top chef or baker these days is akin to being a celebrity. What does it take to be a pro in the industry? First you do need your high school degree or GED. You can get an AA or Associates Degree which is two year or a full four year degree. There are also seminars and cooking courses you can take as well. Some programs also offer an apprenticeship program where basically you're thrown into the fire right away. The most famous cooking school in the US is the CIA , the Culinary Institute of America located in both New Hyde Park, New York, and Napa, California. There are also several universities in North America that offer a similar degree and training. Of course the best schools are in Italy and France. Florence, Italy's cultural capital and birthplace of the Renaissance, has s few good ones while Paris (and also Reims) offers the famed Le Cordon Bleu.
Foodies can also receive a degree in Home Economics with an emphasis on nutrition. Although they will have courses in other home ec related studies such as child rearing, textiles and family dynamics, nutrition will be their major area of concentration. Young foodies (or even those considering a career change) may want to think about a degree in the science of nutrition.This could even lead to a job as a dietitian in any hospital or facility such as a nursing home. This degree can be expanded to include a master's in the field.
There are different options for those young foodies out there. If they're dedicated enough to want to work with food, whether from a creative or a scientific standpoint. The best thing is that they will doing what they like - which involves food.
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