Yup, today is April Fool's Day , that day reserved for all you merry prankster's out there. There have been plenty of jokes involving food over the ages. All of us have either been at one end or the other of a joke involving food. There's so many good ones out there.
Who hasn't subbed in shaving cream for whipped cream? Then chortled with laughter as the eater realized what the cream really was? threw a pinch of salt in the sugar bowl or sugar in the salt shaker? At least one time in our lives this has been done. There's also the Tabasco sauce in the ketchup trick as well.
Remember the back page of comic books where send away magic tricks were advertised? Anyone remember buying the black or garlic gum? The first caused the chewer's tongue to turn pitch black. The second caused a horrific garlic odor seconds after being bitten. Talk about a good prank. Then there were the fake Fizzies .These were modeled on the real Fizzies, those big early 60 fruit tablets (similar to Alka Seltzer) that were put into to water to create a carbonated drink? Some wag invented the fake kind to produce nothing but black water that look liked watered down ink. Wonder if those are still being made today.
Anyway, be careful what you eat today. You never know who's been fooling around with your food. Happy April Fool's everyone!
Wednesday, April 1, 2009
Tuesday, March 31, 2009
Yummy Little Cakes
We see them all over. they're waiting for us in their high caloric goodness, almost ready to pounce from our 7-11's and Krausers' counters. What are they ? Those yummy little snack cakes that are both comfort food and energy booster. Other countries probably have them as well. I can't imagine the English not having something cakey to sink their teeth into around 2 or 3 PM.
Hostess is probably one of the oldest snack cake manufacturers world wide. It started in the 1920's a division of Continental Bakery . For decades their chocolate cupcakes with the white icing squiggle and their Twinkies have been everything from dessert to breakfast. Mostly they make a good after school snack and a good pick me up at work. (granted they're not as glamorous as the Italian version tiramisu) but they do the job. Hostess also has good banana ands carrot cakes as well.
Here we have the Little Debbies and Drake's cake to satisfy our sweet teeth even more. Little Debbies' has that great Southern treat, the moon pie. This is a gooey mix of marshmallow fluff layered on a giant cookie or cake and then drenched in chocolate coating. It's usually drunk with Coke or cherry wine. (not really wine but a super sweet soda made in the Carolinas). Drake's has got some goodies of their own. Their Yankee Doodle cupcakes are actually of bakery quality.They're just a plain cream filled cake with no icing and no gimmick. The Drakes yodels, a variation of the classic Swiss Roll is another childhood treat I've brought with me to adulthood.
Let's jhear ot from you foodies out there.What's you favorite snack cake and when do you like to eat it? Also what do you drink with it? Coffee tea, or Coke? Let me know here at Foodie Pantry
Hostess is probably one of the oldest snack cake manufacturers world wide. It started in the 1920's a division of Continental Bakery . For decades their chocolate cupcakes with the white icing squiggle and their Twinkies have been everything from dessert to breakfast. Mostly they make a good after school snack and a good pick me up at work. (granted they're not as glamorous as the Italian version tiramisu) but they do the job. Hostess also has good banana ands carrot cakes as well.
Here we have the Little Debbies and Drake's cake to satisfy our sweet teeth even more. Little Debbies' has that great Southern treat, the moon pie. This is a gooey mix of marshmallow fluff layered on a giant cookie or cake and then drenched in chocolate coating. It's usually drunk with Coke or cherry wine. (not really wine but a super sweet soda made in the Carolinas). Drake's has got some goodies of their own. Their Yankee Doodle cupcakes are actually of bakery quality.They're just a plain cream filled cake with no icing and no gimmick. The Drakes yodels, a variation of the classic Swiss Roll is another childhood treat I've brought with me to adulthood.
Let's jhear ot from you foodies out there.What's you favorite snack cake and when do you like to eat it? Also what do you drink with it? Coffee tea, or Coke? Let me know here at Foodie Pantry
Monday, March 30, 2009
Pizza The Old Fashioned Way
Mention pizza and images of bubbling hot mozzarella cheese come into mind. Yet the original or old fashioned pizza does not have this topping. In fact most southern Italian homes make theirs with out cheese. this is a recipe started by many ad handed down for generations.
Every one's usual concept of this Neapolitan treat is a large , flat circular pie covered with cheese with a thin layer of tomato sauce underneath.Yes, that's true in some cases but in some homes as well a s as in restaurants old fashioned pizza is made with a two inch bread topped with a thick , savory layer of tomatoes onions, olive oil and oregano baked until the crust is lightly brown. This squares are usually five by five or four by four inches. Sometimes olives are added for more flavor. The slices could also be served with a sprinkling of hot pepper and Parmesan for added kick. Usually the best way is piping hot form the oven with just the tomato sauce on it.
There is a phenomenal restaurant near me called Trattoria Napoli ( I reviewed them when I was s till a part time critic for The NY Times) . The owner and chef, John makes a mean old fashioned that has a chewy, bready middle layered with a vibrant tomato sauce . He mixes tomato chunks along with tomato paste and huge bits of onion to create a slice that's still delicious but not overwhelming in its' flavor. The old fashioned has scores of fans (including John's wife, Connie) and it's probably destined for a throw down with Bobby Flay sometime soon. Anyone can make their own old fashioned using a brownie tin, for baking, a thicker dough and a good half home made and half store bought sauce
An old fashioned pizza is the way to go. never mind with this honey crusted,new toppings on them. Stick with this one for flavor and texture . It's the perfect pizza.
Every one's usual concept of this Neapolitan treat is a large , flat circular pie covered with cheese with a thin layer of tomato sauce underneath.Yes, that's true in some cases but in some homes as well a s as in restaurants old fashioned pizza is made with a two inch bread topped with a thick , savory layer of tomatoes onions, olive oil and oregano baked until the crust is lightly brown. This squares are usually five by five or four by four inches. Sometimes olives are added for more flavor. The slices could also be served with a sprinkling of hot pepper and Parmesan for added kick. Usually the best way is piping hot form the oven with just the tomato sauce on it.
There is a phenomenal restaurant near me called Trattoria Napoli ( I reviewed them when I was s till a part time critic for The NY Times) . The owner and chef, John makes a mean old fashioned that has a chewy, bready middle layered with a vibrant tomato sauce . He mixes tomato chunks along with tomato paste and huge bits of onion to create a slice that's still delicious but not overwhelming in its' flavor. The old fashioned has scores of fans (including John's wife, Connie) and it's probably destined for a throw down with Bobby Flay sometime soon. Anyone can make their own old fashioned using a brownie tin, for baking, a thicker dough and a good half home made and half store bought sauce
An old fashioned pizza is the way to go. never mind with this honey crusted,new toppings on them. Stick with this one for flavor and texture . It's the perfect pizza.
Saturday, March 28, 2009
Flowering Fruit
There’s a new trend right now with fruit. Baskets. Gone are the traditional towers full of apples, pears and oranges. In their stead are new fruit “bouquets’, strawberries, pineapples and apples cut to look like daisies and roses. It’s an interesting idea and let’s face it a real money maker too. A bouquet can cost as much as three hundred dollars. That’s quadruple of what you would pay for a bouquet of actual flowers. The good news is that you can recreate these at home.
It doesn’t take brains to turn a pineapple slice into a daisy. It just involves a good knife (preferably one of Cutco quality) and some chocolate for dipping the petals into. As far as making strawberry rosebuds,, again a no brainer. Make two diagonal slits around the bottom of the strawberry so that it looks like a tight bud, then insert a toothpick where the hull is. These are also easy to dip and you can dip them into white chocolate dyed pink for added beauty. If you want you can also put in fresh picked mint leaves (if you have them growing in your garden) for bouquet greenery.
Fruit bouquets are actually easy to make if you have the time and creativity. There a new spin on the old fruit basket idea. It’s a fresh way to celebrate or comfort a person however you can make the bouquet yourself for only a few dollars.
It doesn’t take brains to turn a pineapple slice into a daisy. It just involves a good knife (preferably one of Cutco quality) and some chocolate for dipping the petals into. As far as making strawberry rosebuds,, again a no brainer. Make two diagonal slits around the bottom of the strawberry so that it looks like a tight bud, then insert a toothpick where the hull is. These are also easy to dip and you can dip them into white chocolate dyed pink for added beauty. If you want you can also put in fresh picked mint leaves (if you have them growing in your garden) for bouquet greenery.
Fruit bouquets are actually easy to make if you have the time and creativity. There a new spin on the old fruit basket idea. It’s a fresh way to celebrate or comfort a person however you can make the bouquet yourself for only a few dollars.
Friday, March 27, 2009
Fish Foodie
Now that Lent is here and there's no meat on Friday , it's time to turn to seafood. To be honest I could never really understand why the Church didn't ban fish as well, After all they, like cows, sheeps, pigs and chickens are living things, with hearts, blood and brains. Yet they're the only acceptable meat on Friday for the next few short weeks.
Tuna fish is the fish of choice for most of us observing. It's less expensive than the other fish and goes well either in a salad or just plain with bread. My favorite is eating the oil soaked tuna with a good loaf of Italian bread. The bread's porousness absorbs the oil, leaving the meat fleshy and firm. It's also a wonderful taste. reminding me of a lunch in Cannes or Nice. Bumblebee has some new flavored tunas. I love their lemon pepper which is good over spring greens and veggies. I usually add a vinaigrette or Italian dressing over this for a low cal feast. There are also flavors such as sun dried tomato and basil along with spicy Thai chili. Any tuna is good in a mixed green salad and it's makes for a refreshing lunch or dinner.
If you're fishing around for something heartier there's always fish and chips. The problem with them in this country is they have to be done right. If the batter is too thin, soggy or oily then it leaves for a bad experience. The fish should be plaice or cod,. dipped in beer batter that can hold its' own against heavy frying. The end result should be a crisp exterior with a light flaky meat inside. Accompanying them should not be wimpy fries but wedges of potatoes that can stand up to malt vinegar and a good sprinkling of sea salt. Of course for people who still have their jobs and money, there's always lobster and shrimp. Even for those on a budget there the American classic chain restaurant, Red Lobster. Here you not only can get a decent treat but also have a salad plus the chain's famous cheddar biscuits thrown in too.
There are plenty of seafood alternatives if you're observing the no meat rule on Lenten Fridays. You can make something as simple as a tossed salad with tuna or go out for lobster and shrimp.The choices as varied and each are as tasty as a regular steak or chicken dinner.
Tuna fish is the fish of choice for most of us observing. It's less expensive than the other fish and goes well either in a salad or just plain with bread. My favorite is eating the oil soaked tuna with a good loaf of Italian bread. The bread's porousness absorbs the oil, leaving the meat fleshy and firm. It's also a wonderful taste. reminding me of a lunch in Cannes or Nice. Bumblebee has some new flavored tunas. I love their lemon pepper which is good over spring greens and veggies. I usually add a vinaigrette or Italian dressing over this for a low cal feast. There are also flavors such as sun dried tomato and basil along with spicy Thai chili. Any tuna is good in a mixed green salad and it's makes for a refreshing lunch or dinner.
If you're fishing around for something heartier there's always fish and chips. The problem with them in this country is they have to be done right. If the batter is too thin, soggy or oily then it leaves for a bad experience. The fish should be plaice or cod,. dipped in beer batter that can hold its' own against heavy frying. The end result should be a crisp exterior with a light flaky meat inside. Accompanying them should not be wimpy fries but wedges of potatoes that can stand up to malt vinegar and a good sprinkling of sea salt. Of course for people who still have their jobs and money, there's always lobster and shrimp. Even for those on a budget there the American classic chain restaurant, Red Lobster. Here you not only can get a decent treat but also have a salad plus the chain's famous cheddar biscuits thrown in too.
There are plenty of seafood alternatives if you're observing the no meat rule on Lenten Fridays. You can make something as simple as a tossed salad with tuna or go out for lobster and shrimp.The choices as varied and each are as tasty as a regular steak or chicken dinner.
Thursday, March 26, 2009
Mona Lisa Bakery I Adore You
There is a new bakery not too far from me in the quaint town of Little Ferry, New Jersey. It's called the Mona Lisa and it has a variety of good pastries and cookies as well as cakes and Perugina chocolates. It's a new bakery yet it feels like it's been in the neighborhood forever.
The Mona Lisa 's owners are from Calabria Italy, in the southern part of the boot. This is a region that's known for its' variety of different dishes and cream filled pastries . The Mona Lisa offers the latter,a rich cornucopia of nocciola (hazelnut and chocolate) and delicately flavored whipped cream puffs and sfinge, clam shelled shaped mille fleurs . I love their St. Joseph's Day pastries a rich ricotta and sugar mix stuffed into a lighter than air cream puff. The cream is heavenly, studded with a generous amount of chocolate chips and orange flavoring.
The Mona Lisa has excellent cookies (which my students love. I bring in a box to my night classes ) and it's no wonder. The cookies have a real butter taste unlike some bakeries that use lard or margarine. the ingredients weather they be fruit, nuts or chocolate are tasty too , topped with a generous amount of chocolate sprinkles as well as being baked into cute Easter themed shapes such as bunny faces and bodies.
If you're in my neck of the woods, visit the quaint and historic Hackensack River town of Little Ferry. It has one of the best Italian bakeries in the area there. Visit the Mona Lisa and fall in love.
The Mona Lisa 's owners are from Calabria Italy, in the southern part of the boot. This is a region that's known for its' variety of different dishes and cream filled pastries . The Mona Lisa offers the latter,a rich cornucopia of nocciola (hazelnut and chocolate) and delicately flavored whipped cream puffs and sfinge, clam shelled shaped mille fleurs . I love their St. Joseph's Day pastries a rich ricotta and sugar mix stuffed into a lighter than air cream puff. The cream is heavenly, studded with a generous amount of chocolate chips and orange flavoring.
The Mona Lisa has excellent cookies (which my students love. I bring in a box to my night classes ) and it's no wonder. The cookies have a real butter taste unlike some bakeries that use lard or margarine. the ingredients weather they be fruit, nuts or chocolate are tasty too , topped with a generous amount of chocolate sprinkles as well as being baked into cute Easter themed shapes such as bunny faces and bodies.
If you're in my neck of the woods, visit the quaint and historic Hackensack River town of Little Ferry. It has one of the best Italian bakeries in the area there. Visit the Mona Lisa and fall in love.
Wednesday, March 25, 2009
Appetizing Appetizers
How do you start off a meal? Serve appetizers to whet the appetite as well as to quell any hunger pains. What's great about them is that you can make them as simple or as elaborate as the occasion calls for. Sometimes all it requires is just fancy cheese on crackers , sometimes it's more complicated and involves ingredients used in making a meal. Either way you can be creative and have fun with them.
Appetizers have been around since Roman and Greek times. The ancient Athenians loved to have them served in a buffet where everyone could taste and sample delicacies and favorites. Today's restaurants offer this wide range. You can choose everything from jalapeno poppers to shrimp kabobs along with today's most popular , bruschetta. Restaurants can make any appetizer in large quantities and they are easy to serve. If you're having a large party or affair then ask your caterer to create your favorite restaurant appetizers. After all no one can make 300 bruschetta , fried zucchini or deviled eggs in their kitchen. Let the professionals do the big quantities.
If you're having a small , cozy party then think about just having an appetizer bar. This cuts out the time and hassle of having full courses and lets you have more time with your guests. You can create platters of mini quesadillas and tacos for a Mexican themed one. Tartlets, whether they be filled with Gruyere cheese, spinach or shredded chicken and turkey are also good starters. I love mini quiches in a variety of flavors. These are not only fun to eat but also go well with a host of wines and champagnes. Bruschetta is another favorite of mine but I prefer a vegetable one that also has minced artichoke hearts, cauliflower and broccoli in it. Serve this on slightly oiled and toasted Italian bread and it's a superb hors d' ouevre. You can also add salami to give it more oomph if it's the only appetizer being served.
Appetizers are a fun way to start any meal whether it be in your favorite restaurant or at home. Enjoy them. They make any party more fun and are a great introduction to a good meal.
Appetizers have been around since Roman and Greek times. The ancient Athenians loved to have them served in a buffet where everyone could taste and sample delicacies and favorites. Today's restaurants offer this wide range. You can choose everything from jalapeno poppers to shrimp kabobs along with today's most popular , bruschetta. Restaurants can make any appetizer in large quantities and they are easy to serve. If you're having a large party or affair then ask your caterer to create your favorite restaurant appetizers. After all no one can make 300 bruschetta , fried zucchini or deviled eggs in their kitchen. Let the professionals do the big quantities.
If you're having a small , cozy party then think about just having an appetizer bar. This cuts out the time and hassle of having full courses and lets you have more time with your guests. You can create platters of mini quesadillas and tacos for a Mexican themed one. Tartlets, whether they be filled with Gruyere cheese, spinach or shredded chicken and turkey are also good starters. I love mini quiches in a variety of flavors. These are not only fun to eat but also go well with a host of wines and champagnes. Bruschetta is another favorite of mine but I prefer a vegetable one that also has minced artichoke hearts, cauliflower and broccoli in it. Serve this on slightly oiled and toasted Italian bread and it's a superb hors d' ouevre. You can also add salami to give it more oomph if it's the only appetizer being served.
Appetizers are a fun way to start any meal whether it be in your favorite restaurant or at home. Enjoy them. They make any party more fun and are a great introduction to a good meal.
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