Quick and hot don't normally go together when describing a meal, yet you can make one none the less. It's important for us to have something warm and filling in us during these cold wintry days. The problem is time. How to come up with something that will be oven fresh in a minimum of minutes?
The best of anything hot and hasty is a good soup. Of course the homemade kind does take hours to create. You can cheat here by using instant soup and adding some ingredients. Toss in some extra veggies or steak strips to a minestrone. Throw in some rice to a tomato to make it heartier. You can also serve hot biscuits with it or toasted Italian bread. You can also serve it over a huge hunk of the last to make it more rib sticking.
Other quick and hot meals include grilled cheese and panini. These are great because you can vary the cheeses and stuffings. Try some slabs of ham or a layer of bacon under sharp cheddar . Paninis could be stuffed with grilled veggies such as peppers, onions and eggplants. Add chicken or ham to round it out.
You can create quick and hot meals. It doesn't take a lot of time and effort. Just a few minutes and a few cans of soup or slices of bread.
Thursday, January 15, 2009
Wednesday, January 14, 2009
New Spins On Old Classics
Old recipes are the greatest. You get a sense of tradition along with rib sticking meals. However as with anything old, sometimes they need tweaking to be a bit more accommodating. Anyone can put a new spin on an old classic Updating recipes keeps them fresh and interesting too.
Currently I'm obsessed with updating rice pudding. I'm not too fond of this classic dessert to be gin with but I found a recipe that calls for brown rice. Now that intrigues me. It also call for non traditional recipes such as nutmeg and maple syrup. As with any rice pudding there are to be raisins but I've decided to add almonds for crunch and texture. Thanks to all of these ingredients, the traditional bland mix is now turned into something a bit wilder and earthier.
If you have a recipe that you;re bored with tweak it up some. For example bruschetta can always use an extra kick with a layer of spicy salami added to it. Grilled cheese can benefit from thick slabs of ham under the cheese or subbing regular cheddar with pepper jack. Pasta sauce can be made healthier with chicken instead of the traditional beef . You can even add more spices to it for a pasta arriabiata. For cakes and cookies think about tweaking up classic recipes. Everyone appreciates a chocolate chocolate chip cake or an oatmeal cookie with walnuts instead of with raisins.
Have fun with your old recipes. Tweak them a bit to create new and tasty spins. It'll make dinner and dessert a bit more fun.
Currently I'm obsessed with updating rice pudding. I'm not too fond of this classic dessert to be gin with but I found a recipe that calls for brown rice. Now that intrigues me. It also call for non traditional recipes such as nutmeg and maple syrup. As with any rice pudding there are to be raisins but I've decided to add almonds for crunch and texture. Thanks to all of these ingredients, the traditional bland mix is now turned into something a bit wilder and earthier.
If you have a recipe that you;re bored with tweak it up some. For example bruschetta can always use an extra kick with a layer of spicy salami added to it. Grilled cheese can benefit from thick slabs of ham under the cheese or subbing regular cheddar with pepper jack. Pasta sauce can be made healthier with chicken instead of the traditional beef . You can even add more spices to it for a pasta arriabiata. For cakes and cookies think about tweaking up classic recipes. Everyone appreciates a chocolate chocolate chip cake or an oatmeal cookie with walnuts instead of with raisins.
Have fun with your old recipes. Tweak them a bit to create new and tasty spins. It'll make dinner and dessert a bit more fun.
Tuesday, January 13, 2009
A Nice Hot Sandwich
Nothing beats a hot lunch during these cold times. There's something so satisfying as oven fresh meat on bread slathered with gravy. Not only that , it gives you fortification when you're facing a hard day and freezing temps.
Sandwiches began with the Earl of Sandwich wanting something quick and fuss free to eat during his time at the gaming tables .His cook's creations were a variation of the hot sandwich, cold roast beef on toasted bread. The first real hot sandwich was the BLT, a variation of a Victorian tea sandwich. Move to fifty years later when diners are all the rage in America. They were the first to serve hot open faced sandwiches, using roast and turkey along with ladles of gravy.
Other countries have their variations on this. Italian has the hot pressed paninis while the Cubans create their version , full of hot pork and ham. The French have that yummy fried cheese, the croque monsieur which is a lovely blend of Gruyere cheese and ham fired golden brown in butter. (they also have a croque madame which subs turkey for the ham).
However you slice it there;s nothing like a hot sandwich on a cold day. It;s the perfect buffer for those cold temps and an empty, growling stomach.
Sandwiches began with the Earl of Sandwich wanting something quick and fuss free to eat during his time at the gaming tables .His cook's creations were a variation of the hot sandwich, cold roast beef on toasted bread. The first real hot sandwich was the BLT, a variation of a Victorian tea sandwich. Move to fifty years later when diners are all the rage in America. They were the first to serve hot open faced sandwiches, using roast and turkey along with ladles of gravy.
Other countries have their variations on this. Italian has the hot pressed paninis while the Cubans create their version , full of hot pork and ham. The French have that yummy fried cheese, the croque monsieur which is a lovely blend of Gruyere cheese and ham fired golden brown in butter. (they also have a croque madame which subs turkey for the ham).
However you slice it there;s nothing like a hot sandwich on a cold day. It;s the perfect buffer for those cold temps and an empty, growling stomach.
Monday, January 12, 2009
FinallyThe Bagna Calda Entry
I finally feel well enough (OK so almost well enough) to actually write about bagna calda. this is a gourmet and foodie treat that my Piedmontese relatives make during the winter months. It's an interesting melange of anchovy with beef or veggies.
Bagna calda means hot bath in Italian (it's bagna caoda in Piedmontese) and it's definitely that. Savory anchovies fillets are melted into a mix of butter and oil in a fondue pot. Minced garlic is then added for more flavor. Traditionally Savoy cabbage was put in to it to cook up and soak up the "bath" however a Paterson NJ version also was created. Paterson was the East Coast's home for silk and it lured the silk weavers from Piedmonte's towns such as Biella . The workers brought their own spins to traditional recipes such as bagna and pascoi (stuffed Savoy cabbage). One was adding raw London broil to the dip. It cooks up beautifully adding a rich red meat juice. This blends perfectly with the anchovies' saltiness. (if you;re wondering how anchovies got to the landlocked region, it's because of the Genovese fish merchants, directly south of Piedmont, who used the alpine hills and valleys as drying spots for their catches. This was done during the winter months).
Of course bagna wouldn't be complete without a long crusty loaf of Italian or French bread. use it to sop up the dip from your plate or take a hunk and let it cook up in the pot. This is a treat until itself especially when you're able to get your hands on the heel .
Bagna calda is a fun and tasty winter dish. It's the best thing a bout the New Year!
My family's recipe
1 tin anchovy fillets.
3-4 tablespoons of olive oil
2 cloves garlic minced,
Sliced raw London broil or steak, cut up Savoy cabbage and mushrooms.
In a fondue pot add olive oil anchovies and garlic Stir until melted. Toss in meats and veggies. and cook until done.
Bagna calda means hot bath in Italian (it's bagna caoda in Piedmontese) and it's definitely that. Savory anchovies fillets are melted into a mix of butter and oil in a fondue pot. Minced garlic is then added for more flavor. Traditionally Savoy cabbage was put in to it to cook up and soak up the "bath" however a Paterson NJ version also was created. Paterson was the East Coast's home for silk and it lured the silk weavers from Piedmonte's towns such as Biella . The workers brought their own spins to traditional recipes such as bagna and pascoi (stuffed Savoy cabbage). One was adding raw London broil to the dip. It cooks up beautifully adding a rich red meat juice. This blends perfectly with the anchovies' saltiness. (if you;re wondering how anchovies got to the landlocked region, it's because of the Genovese fish merchants, directly south of Piedmont, who used the alpine hills and valleys as drying spots for their catches. This was done during the winter months).
Of course bagna wouldn't be complete without a long crusty loaf of Italian or French bread. use it to sop up the dip from your plate or take a hunk and let it cook up in the pot. This is a treat until itself especially when you're able to get your hands on the heel .
Bagna calda is a fun and tasty winter dish. It's the best thing a bout the New Year!
My family's recipe
1 tin anchovy fillets.
3-4 tablespoons of olive oil
2 cloves garlic minced,
Sliced raw London broil or steak, cut up Savoy cabbage and mushrooms.
In a fondue pot add olive oil anchovies and garlic Stir until melted. Toss in meats and veggies. and cook until done.
Saturday, January 10, 2009
I Still Need More TLC Tender Loving Citrus
Sorry guys, I still feel like sludge. Monday should be a better day and a longer entry (especially about bagna calda)
Hopefully the grapefruit juice my Mom has given me will kick in. I need more tender loving citrus
Hopefully the grapefruit juice my Mom has given me will kick in. I need more tender loving citrus
Friday, January 9, 2009
Another Postponed Entry
Sorry foodies, I'm going to wimp out yet again and postpone my article on bagna calda. The ocld is just too much for me to handle. Sorry.
Anyway, this sick, little foodie would like suggestions about how to deal with them/
Please write - now.
Anyway, this sick, little foodie would like suggestions about how to deal with them/
Please write - now.
Thursday, January 8, 2009
Cold Case Foodie
Guys, this will be the shortest entry to date. I am racked with a God awful cold and find it hard to even stand up. I'm taking it easy today with a lot of bed rest.
Hopefully I'll be back tomorrow to write about bagna calda - that great Piedmontese winter dish.
Liz
Hopefully I'll be back tomorrow to write about bagna calda - that great Piedmontese winter dish.
Liz
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