Well,tomorrow is Valentine's Day and hopefully all you baking savvy foodies are busy with flour and sugar. Nothing says loves like a fresh baked treat whether it be a batch of muffins or a devil's food cake with rich , fudge frosting. You don't have have to knock yourself out. There's Pillsbury and Duncan Hines to turn to if you're a lousy baker.
What to make? Hey, everyone and I mean everyone loves chocolate chip cookies, even Pillsbury';s Slice and Bake kind. There's nothing like the taste of brown sugar and dark, bitter chocolate melting on one's tongue. Sugar cookies are good too. Use heart shaped cookie cutters and then dust with red sugar. A better deal is to ice them with pastel frostings and write cute messages on them. For a more sophisticated batch try gaufrettes, buttery thin wafers that work well with either coffee , tea or a sweet dessert wine.
If you want your valentine to start the day off with some love think about baking biscuits or muffins for breakfast. There are some quick mixes out there that you can create an almost immediate batch of them. they're also not that elaborate to whip up so you can spend your energy making other breakfast goodies. Fresh bread , although, not necessarily thought of as romantic, also makes a nice opener to the day. There's nothing like it to go with bacon and eggs or a big country omelet.
If you're planning on a full dinner for several, then think about making a cake or cupcakes. Red velvet, though a bit more complicated to make than the average is a perfect end for an informal gathering. A plain pound or Bundt cake served with fresh strawberries and cream (or Cool Whip) is a great way of ending a Valentine's meal.If you're throwing a Valentine's Day buffet, then think about ending it with chocolate and vanilla cup cakes iced in pink and white.
Show your love this Valentine's Day by baking your heart out. Have a batch of something hot and sweet waiting for your beloved.
Friday, February 13, 2009
Thursday, February 12, 2009
Prepping For Love
I know today is the bicentennial twin birthday's of history's most instrumental men, Abraham
Lincoln and Charles Darwin, however we should get ready for another famous man who has influenced almost every age and generation. Yup it's time to celebrate his day.if you;re cooking for that special someone, it pays t o be prepared early.
You should be writing down right now what you want to make. Sometimes a few grilled steaks and some veggie constitute a romantic meal. Sometimes you've got to put a little elbow grease into it to create wonderful home made pasta followed by a heavenly chocolate mousse. The best bet is making what your beloved likes. If it's an elaborate recipe, then start grocery shopping tonight. Get any eggs, pasta, sauce, flour and extra sugar that you may need. There will probably be a rush of anything chocolate so buy now. If you're looking to cook fresh meats and vegetables go out early Saturday morning and buy them. The same applies for fruits.
Once you've decided what you;re going to be making, ask yourself if some things can be made on Friday night. You can bake tomorrow night and get any cakes, cookies and pies out if the way. The same is true with ice cream and even some tomato sauces. On Valentine's Day itself, you can start with cooking early on. If you're making homemade pasta the best bet is making it that afternoon so it's ready for Saturday night. You may also want to wash , peel and chop veggies.
Another point. Get that champagne early whether it be tonight or tomorrow night. It's the most consumed drink for Valentine's Day and some liquor stores may be out of your favorite brands. Keep it chilled until Saturday night and also keep an extra bottle of the stuff on hand.
While everyone is celebrating the genius of Lincoln and Darwin, start thinking about celebrating that other influential man. Saint Valentine. Make sure his day is full of love and good food.
Lincoln and Charles Darwin, however we should get ready for another famous man who has influenced almost every age and generation. Yup it's time to celebrate his day.if you;re cooking for that special someone, it pays t o be prepared early.
You should be writing down right now what you want to make. Sometimes a few grilled steaks and some veggie constitute a romantic meal. Sometimes you've got to put a little elbow grease into it to create wonderful home made pasta followed by a heavenly chocolate mousse. The best bet is making what your beloved likes. If it's an elaborate recipe, then start grocery shopping tonight. Get any eggs, pasta, sauce, flour and extra sugar that you may need. There will probably be a rush of anything chocolate so buy now. If you're looking to cook fresh meats and vegetables go out early Saturday morning and buy them. The same applies for fruits.
Once you've decided what you;re going to be making, ask yourself if some things can be made on Friday night. You can bake tomorrow night and get any cakes, cookies and pies out if the way. The same is true with ice cream and even some tomato sauces. On Valentine's Day itself, you can start with cooking early on. If you're making homemade pasta the best bet is making it that afternoon so it's ready for Saturday night. You may also want to wash , peel and chop veggies.
Another point. Get that champagne early whether it be tonight or tomorrow night. It's the most consumed drink for Valentine's Day and some liquor stores may be out of your favorite brands. Keep it chilled until Saturday night and also keep an extra bottle of the stuff on hand.
While everyone is celebrating the genius of Lincoln and Darwin, start thinking about celebrating that other influential man. Saint Valentine. Make sure his day is full of love and good food.
Wednesday, February 11, 2009
Don't Underestimate The Simple Sandwich
During these hard times we have to get back to basics. Usually that means cutting out the lunch whether it's at a four star restaurant or Wendy's. There's nothing wrong with brown bagging it and it's always fun to create your own sandwiches. This food item, more than any other has a million variations.
If you want, get a good loaf of fresh baked rye or pumpernickel. Having this as your sandwich base adds another facet to the basic bread meat bread combo. The bread's texture is chewy , perfect for "hearty" meat s like ham and pastrami. You can just add a slick of sharp mustard or plain mayonnaise . A cold roast beef sandwich on pumpernickel is always a good choice. Just add a few grains of sea salt and a small, quick dash of cracked pepper to bring out the meat's deep rich taste and you're good to go. You can also put deviled ham mixed with mayo and celery seeds on this as well .
If you want a more traditional lunch, then stick with rolls. There are so many out there. My favorite is the onion pocket with has a small pocket of moist onions. This is excellent with ham . Another favorite is the egg roll where the bread is a deep, intense yellow. This is due to the large amount of eggs in the recipe. I usually like these stuffed with a chicken salad, the recipe came from Au Bon Pain years ago. It's simple to make. Just take a can of Underwood deviled chicken, mix with about two to three heaping tablespoons of mayonnaise and add about a tablespoon of dried tarragon. I've even made this for fancy luncheons, subbing croissants for the rolls. Sliced turkey and chicken are also good with egg rolls, especially if it's from left over roasters. Somehow sandwich meat tastes better if it's fresh carved off the bone.
For vegans., there's the good mix of tomatoes and soy cheese (or even mozzarella) with a drizzle of olive oil and a dash of basil.Sliced red and yellow peppers are also good, served on a crusty roll . Put a few slices of artisanal goat cheese (consider this your one foodie luxury). For any veggie sandwich also consider a mash of olive sand capers to give them some texture and crunch.
Don't discount a simple sandwich. It's a great way of breaking up a day, not being too heavy but at the same time not being too light. It's a perfect meal to hod you over til dinner.
If you want, get a good loaf of fresh baked rye or pumpernickel. Having this as your sandwich base adds another facet to the basic bread meat bread combo. The bread's texture is chewy , perfect for "hearty" meat s like ham and pastrami. You can just add a slick of sharp mustard or plain mayonnaise . A cold roast beef sandwich on pumpernickel is always a good choice. Just add a few grains of sea salt and a small, quick dash of cracked pepper to bring out the meat's deep rich taste and you're good to go. You can also put deviled ham mixed with mayo and celery seeds on this as well .
If you want a more traditional lunch, then stick with rolls. There are so many out there. My favorite is the onion pocket with has a small pocket of moist onions. This is excellent with ham . Another favorite is the egg roll where the bread is a deep, intense yellow. This is due to the large amount of eggs in the recipe. I usually like these stuffed with a chicken salad, the recipe came from Au Bon Pain years ago. It's simple to make. Just take a can of Underwood deviled chicken, mix with about two to three heaping tablespoons of mayonnaise and add about a tablespoon of dried tarragon. I've even made this for fancy luncheons, subbing croissants for the rolls. Sliced turkey and chicken are also good with egg rolls, especially if it's from left over roasters. Somehow sandwich meat tastes better if it's fresh carved off the bone.
For vegans., there's the good mix of tomatoes and soy cheese (or even mozzarella) with a drizzle of olive oil and a dash of basil.Sliced red and yellow peppers are also good, served on a crusty roll . Put a few slices of artisanal goat cheese (consider this your one foodie luxury). For any veggie sandwich also consider a mash of olive sand capers to give them some texture and crunch.
Don't discount a simple sandwich. It's a great way of breaking up a day, not being too heavy but at the same time not being too light. It's a perfect meal to hod you over til dinner.
Tuesday, February 10, 2009
The Rise Of The Mega Food Store
Americans love everything big. Houses. Portions. Even our kids and animals. It's no surprise that our supermarkets are huge warehouses , selling everything under the sun. here you can buy lobster, fresh baked bread, cleaning supplies and birthday cards. There's every kind of meat, cookie, veggie and fruit all under one enormous roof.
Yesterday my Mom and I visited a local Super Stop and Shop. I remember when these were smaller grocery stores, they still had a good meat and deli section along with an excellent selection of national brands. The new super kind surpasses it. We were agog with the vast of array of well priced cupcakes (24 for $14.99. That's like a little over a buck and a half each- excellent buy) and the variety of freshly made breads. They even have that rare loaf, the marble rye. Stop and Shop's deli counter looked like one block in length.Amazing. The store had long aisles full of any variety, generic and national brand. We only bought a few needed things, but promised to go back for a proper shop.
The rise of the mega grocery store isn't new. It's been happening here for the last ten to fifteen years. it probably has something to do with Costco, the company who has everything under the sun in a huge warehouse like building. the smaller chains couldn't compete with this (although you do need a paid membership to belong to one) and decided to enlarge. it seems we're the benefactors. Now chains like the A&P and Shop Rite along with Stop and Shop all have mega stores. These are great for suburban shoppers like myself who don't live within walking distance of a store. I can buy a week to two week sworth of food and supplies at these mammoth groceries. In the meantime I can pick up some fresh baked cookies, bread and fresh cut cold cuts for my dinner or lunch. They also have fried chicken , meatl oaf, grilled veggies and an array of salad s in case I want to o some entertaining.
The Mega food store is as much a prt of Americna life these days as voting or a bad economy. We love everyhing supersized things - including our supermarkets.
Yesterday my Mom and I visited a local Super Stop and Shop. I remember when these were smaller grocery stores, they still had a good meat and deli section along with an excellent selection of national brands. The new super kind surpasses it. We were agog with the vast of array of well priced cupcakes (24 for $14.99. That's like a little over a buck and a half each- excellent buy) and the variety of freshly made breads. They even have that rare loaf, the marble rye. Stop and Shop's deli counter looked like one block in length.Amazing. The store had long aisles full of any variety, generic and national brand. We only bought a few needed things, but promised to go back for a proper shop.
The rise of the mega grocery store isn't new. It's been happening here for the last ten to fifteen years. it probably has something to do with Costco, the company who has everything under the sun in a huge warehouse like building. the smaller chains couldn't compete with this (although you do need a paid membership to belong to one) and decided to enlarge. it seems we're the benefactors. Now chains like the A&P and Shop Rite along with Stop and Shop all have mega stores. These are great for suburban shoppers like myself who don't live within walking distance of a store. I can buy a week to two week sworth of food and supplies at these mammoth groceries. In the meantime I can pick up some fresh baked cookies, bread and fresh cut cold cuts for my dinner or lunch. They also have fried chicken , meatl oaf, grilled veggies and an array of salad s in case I want to o some entertaining.
The Mega food store is as much a prt of Americna life these days as voting or a bad economy. We love everyhing supersized things - including our supermarkets.
Monday, February 9, 2009
Manhattan's Finest Its' Bakeries
Manhattan is an amazing island. It's really a foodie's version of Eden. You can get Chinese on one corner, Italian on the next , and Belgian frites across the way. It's also a mecca for great bakeries. too. After all it is the birthplace of the cookie.
New York is teeming right now with cupcakes, thanks to Sex and the City along with the famed Magnolia Bakery down on Bleeker Street. There is also Billy's bakery that makes the same versions and then some. New York cupcakes are what other cupcakes should aspire to. There's a dense , rich cake topped with a mound of butter cream icing and some decorations whether they be sprinkles, chocolate chips or silver dragees. Cakes are phenomenal, with everything from red velvet to cannoli cream filled ones.
Since this island birthed the cookie during the Dutch rule (and is a variation of a Dutch based fried cake), expect to find any and every kind. There is the black and white - made famous on that epitome of al l New York shows, "Seinfeld" along with buttery ruggalah and Lindzer tortes. There are some good small French meringues too, belonging to some of the city's best patisseries.
This is also the island for bread. You can get every kind, from Jewish rye and challah to loaves of crusty French and Italian. There is also German pumpernickel and Arab flat bread as well to fit the variety of sandwich fillings out there too.
Manhattan has some amazing sites , most of them belonging to the food industry. If you're visiting the island, make Manhattan's bakeries your first stop.
New York is teeming right now with cupcakes, thanks to Sex and the City along with the famed Magnolia Bakery down on Bleeker Street. There is also Billy's bakery that makes the same versions and then some. New York cupcakes are what other cupcakes should aspire to. There's a dense , rich cake topped with a mound of butter cream icing and some decorations whether they be sprinkles, chocolate chips or silver dragees. Cakes are phenomenal, with everything from red velvet to cannoli cream filled ones.
Since this island birthed the cookie during the Dutch rule (and is a variation of a Dutch based fried cake), expect to find any and every kind. There is the black and white - made famous on that epitome of al l New York shows, "Seinfeld" along with buttery ruggalah and Lindzer tortes. There are some good small French meringues too, belonging to some of the city's best patisseries.
This is also the island for bread. You can get every kind, from Jewish rye and challah to loaves of crusty French and Italian. There is also German pumpernickel and Arab flat bread as well to fit the variety of sandwich fillings out there too.
Manhattan has some amazing sites , most of them belonging to the food industry. If you're visiting the island, make Manhattan's bakeries your first stop.
Saturday, February 7, 2009
Lincoln's Foods
This week, February 12th , marks the bicentennial of Abraham Lincoln's birth. His family was very much like my father's ancestors, frontiersmen making do in a new Eden. Some dishes, popular in Lincoln's Indiana and Kentucky are still eaten today. There's the spicy stew burgoo and barbecue, a sweet mix of sauce and pulled pork. Squirrel and raccoon was eaten back then, as I'm sure , snake was. Thankfully, people have lost their taste for those meats.
Burgoo was a popular dish that everyone made. My great granny Roberts was an excellent cook and had her recipes for it. Burgoo came from 17th century English sailors and it was originally a thin gruel made of bulghur and cooked like a ragout. Say these two words quickly and it sounds like "burgoo." Another explanation is a slurring of "bird stew." Early burgoo recipes were great ways of getting rid of leftover game and vegetables. Most families and restaurants have their own recipes, with some using more beef and tomato or others using chicken and peppers. Originally cooked over a fire in a steel pot you can now make burgoo in a crock pot, letting it simmer for two hours. The tastiest ones have a mix of chicken, beef and pork cut along with veggies such as corn, tomato, okra along with red and green peppers. Seasoning is up to you. It usually has a sweet, spicy taste so you can add one or two tablespoons of brown sugar or molasses. A few shakes of cayenne and cracked black pepper won't go amiss here either. Burgoo can be frozen and microwaved for later meals.
Another dish, that was getting started in Lincoln's youth was barbecue. This was a passion of mine , pulled pork (and later soy meat) drenched in a spicy vinegar based sauce. In Lincoln's day cooks may have used mutton thanks to the extensive sheep farms in western Kentucky. The sauce was probably a mix of vinegar, water, molasses and spices and added to the meat. Carolinians and Virginians probably brought this dish with them when they claimed land s in the west. For th e last almost one hundred year barbecue has been served on a soft bun and eaten with a Coke . The dish was called "a soak and a Coke" as my dad and aunt would have said. Sadly enough you can't get it here in North Jersey although there are a few places in South NJ that do make it.
Basically Abraham Lincoln ate American foods; variations first brought over from his English and Colonial American ancestors. Foods like burgoo and barbecue are still being served today. Their taste is part of what makes America great, using traditions of the past for today's meals.
Burgoo was a popular dish that everyone made. My great granny Roberts was an excellent cook and had her recipes for it. Burgoo came from 17th century English sailors and it was originally a thin gruel made of bulghur and cooked like a ragout. Say these two words quickly and it sounds like "burgoo." Another explanation is a slurring of "bird stew." Early burgoo recipes were great ways of getting rid of leftover game and vegetables. Most families and restaurants have their own recipes, with some using more beef and tomato or others using chicken and peppers. Originally cooked over a fire in a steel pot you can now make burgoo in a crock pot, letting it simmer for two hours. The tastiest ones have a mix of chicken, beef and pork cut along with veggies such as corn, tomato, okra along with red and green peppers. Seasoning is up to you. It usually has a sweet, spicy taste so you can add one or two tablespoons of brown sugar or molasses. A few shakes of cayenne and cracked black pepper won't go amiss here either. Burgoo can be frozen and microwaved for later meals.
Another dish, that was getting started in Lincoln's youth was barbecue. This was a passion of mine , pulled pork (and later soy meat) drenched in a spicy vinegar based sauce. In Lincoln's day cooks may have used mutton thanks to the extensive sheep farms in western Kentucky. The sauce was probably a mix of vinegar, water, molasses and spices and added to the meat. Carolinians and Virginians probably brought this dish with them when they claimed land s in the west. For th e last almost one hundred year barbecue has been served on a soft bun and eaten with a Coke . The dish was called "a soak and a Coke" as my dad and aunt would have said. Sadly enough you can't get it here in North Jersey although there are a few places in South NJ that do make it.
Basically Abraham Lincoln ate American foods; variations first brought over from his English and Colonial American ancestors. Foods like burgoo and barbecue are still being served today. Their taste is part of what makes America great, using traditions of the past for today's meals.
Friday, February 6, 2009
Cauliflower The Most Versatile Veggie
I get excited every time I see cauliflower. Why? Because it's a vegetable you can do a million things with and each way is always so delicious. Not only that but certain grocery stores are having sales on it. That alone should make it popular in these dollar challenged times.
The plant is a member of the Brassicacae family and more specifically brassica oleraca and is a cousin to kale , Brussels sprouts and broccoli. it is a cruciferous veggie and is loaded with cancer fighting sulfurophanes. These keeps estrogen levels down as well as providing much needed Vitamin C and folate.Cauliflower also has sulphur containing phyto nutrients that help detox the liver. The vegetable is low in calories and an excellent diet food.
What I love about this veggie is its' versatility. It's pure heaven when it's breaded and fried. It's makes a nutty, creamy soup as well as being delicious in a light cream sauce. It adds to any big meal , complimenting poultry and beef. Cauliflower is also a good crudite. The little white florets are fun to snack on raw with a healthy dip such as olive oil and red pepper. It can even be used as a substitute for potatoes and you can make a mashed cauliflower dish. (it's known as fauxtato).
Buy cauliflowers now that they're in season. They're so versatile. You can make them fried for lunch and then save the rest for a warm creamy bisque for the weekend. They're the best food bargain out there right now.
Breaded Cauliflower Recipe (my mom's/family recipe)
1 medium sized cauliflower washed and broken into pieces
2-3 eggs beaten
1 cup plain breadcrumbs (you can add dashes of sea salt and cracked pepper to this if you like)
4 tablespoons margarine and two tablespoons olive oil for frying.
Boil cauliflower in unsalted water for about ten minutes . DON'T overcook or the pieces will fall apart in tiny bits. After boiling, drain and cool.
While the cauliflower is cooling off heat margarine and olive oil in a skillet over a low flame. Dip cauliflower florets in egg until evenly coated and then dredge in breadcrumbs. Fry until brown. You should have fifteen large pieces of cauliflower.
The plant is a member of the Brassicacae family and more specifically brassica oleraca and is a cousin to kale , Brussels sprouts and broccoli. it is a cruciferous veggie and is loaded with cancer fighting sulfurophanes. These keeps estrogen levels down as well as providing much needed Vitamin C and folate.Cauliflower also has sulphur containing phyto nutrients that help detox the liver. The vegetable is low in calories and an excellent diet food.
What I love about this veggie is its' versatility. It's pure heaven when it's breaded and fried. It's makes a nutty, creamy soup as well as being delicious in a light cream sauce. It adds to any big meal , complimenting poultry and beef. Cauliflower is also a good crudite. The little white florets are fun to snack on raw with a healthy dip such as olive oil and red pepper. It can even be used as a substitute for potatoes and you can make a mashed cauliflower dish. (it's known as fauxtato).
Buy cauliflowers now that they're in season. They're so versatile. You can make them fried for lunch and then save the rest for a warm creamy bisque for the weekend. They're the best food bargain out there right now.
Breaded Cauliflower Recipe (my mom's/family recipe)
1 medium sized cauliflower washed and broken into pieces
2-3 eggs beaten
1 cup plain breadcrumbs (you can add dashes of sea salt and cracked pepper to this if you like)
4 tablespoons margarine and two tablespoons olive oil for frying.
Boil cauliflower in unsalted water for about ten minutes . DON'T overcook or the pieces will fall apart in tiny bits. After boiling, drain and cool.
While the cauliflower is cooling off heat margarine and olive oil in a skillet over a low flame. Dip cauliflower florets in egg until evenly coated and then dredge in breadcrumbs. Fry until brown. You should have fifteen large pieces of cauliflower.
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