A warm weather treat whether at a restaurant or barbecue are scallops. These tasty morsels add a touch of elegance to any meal. Lighter than crab ,more substantial than lobsters these fish are perfect for grilling or baking,. They’re also versatile with different preparations too.
Scallops are found throughout the world, and have been around for centuries, Scallop shells are often the most prettiest, in fact Botticelli’s famous Venus painting has the goddess rising out of a scallop shell. I t is also used to symbolize St. James and pilgrimages to San Diego de Campostello The shell is also the symbol of fertility as well. Scallops are composed of two parts. There is the adductor muscle which is white and meaty and the roe or the eggs which are coral colored. Most of the time the first is eaten. It is a favorite the world over, being mostly fried or cooked in a dry white wine. The French also bake it into custards or quiches while the Japanese use it as part of their sushi.
Scallops were originally served in a hot creamy sauce and even lend their name to it (hence scalloped potatoes). Most people like then pan seared, as our current President does, or grilled. Grilled scallops are easy to make requiring nothing more than a grill basket or skewers. You can marinate scallops in melted butter and parsley or with lemon juice. Grilling only takes four minutes. Another way is sautéing them with white wine or again with butter and garlic. Serve with an easy to make pilaf for a quick , elegant meal.
Scallops are a wonderful addition to any summer diet. They’re delicious served a variety of ways and quick to make. These morsels from the sea are perfect for the hot lazy days ahead.
Wednesday, June 10, 2009
Tuesday, June 9, 2009
Rainy Day Foodie Fun
It's summer (well, late spring, really) and now the weather can be unpredictable. What happens when a planned beach or park day winds up being rained out? Head to the kitchen. There are some projects and some fun ideas that will keep any foodie occupied.
Fridge cleaning is not really up there with being entertaining but it is something to do. It's time to get those questionable leftovers out and either thawed or tossed. It's also time to get rid of last year's ice cream (come on, how many of you have some ice pops left from the summer of 2008 or for that matter 2007 or 200????6). You can also spend the time cleaning ice trays and defrosting the fridge too. Get rid of those funky gunky bottles you've had lying around since the winter holidays. It's a good, productive way to spend an afternoon.
A better way is baking. There's nothing like making cookies on a rainy summer's day. If you're too lazy to whip up the dough from scratch, then just get the slice and bake kind. You could also spend the day baking pies or cakes (just don't try lemon meringue because damp weather affects the meringue).Don't attempt candy making because humid temps do a number on all sorts of candy except fudge. This last again is a rainy day activity that can be done within a half hour. Have some when you're watching that favorite DVD later on
If you're really bored then get involved in labor intensive pasta or ice cream making. With the first you can create a variety of different shapes and widths. Double the amount of dough and you can make both fettuccine and lasagna noodles. If you want something different make the filled ravioli or lumarche, using ricotta and /or meat. Ice cream making is another good way to use up a wasted day. You can make a French style one , that involves cooking the eggs and cream or a quick one that uses whole cream thrown into the ice cream maker. Add some fresh ingredients that are out right now like blueberries, strawberries or peaches for a farm fresh taste . Add some chocolate and fresh mint for a more gourmet one. If you have room in your recently cleaned out freezer then make several batches of different flavors.
When beach weather turns sour, head to your kitchen for a sweet time.There are a dozen ways to keep you and your family busy. You just may enjoy it more than a romp in the ocean.
Fridge cleaning is not really up there with being entertaining but it is something to do. It's time to get those questionable leftovers out and either thawed or tossed. It's also time to get rid of last year's ice cream (come on, how many of you have some ice pops left from the summer of 2008 or for that matter 2007 or 200????6). You can also spend the time cleaning ice trays and defrosting the fridge too. Get rid of those funky gunky bottles you've had lying around since the winter holidays. It's a good, productive way to spend an afternoon.
A better way is baking. There's nothing like making cookies on a rainy summer's day. If you're too lazy to whip up the dough from scratch, then just get the slice and bake kind. You could also spend the day baking pies or cakes (just don't try lemon meringue because damp weather affects the meringue).Don't attempt candy making because humid temps do a number on all sorts of candy except fudge. This last again is a rainy day activity that can be done within a half hour. Have some when you're watching that favorite DVD later on
If you're really bored then get involved in labor intensive pasta or ice cream making. With the first you can create a variety of different shapes and widths. Double the amount of dough and you can make both fettuccine and lasagna noodles. If you want something different make the filled ravioli or lumarche, using ricotta and /or meat. Ice cream making is another good way to use up a wasted day. You can make a French style one , that involves cooking the eggs and cream or a quick one that uses whole cream thrown into the ice cream maker. Add some fresh ingredients that are out right now like blueberries, strawberries or peaches for a farm fresh taste . Add some chocolate and fresh mint for a more gourmet one. If you have room in your recently cleaned out freezer then make several batches of different flavors.
When beach weather turns sour, head to your kitchen for a sweet time.There are a dozen ways to keep you and your family busy. You just may enjoy it more than a romp in the ocean.
Monday, June 8, 2009
Odd Food Marriages
There are some pretty strange food marriages out there. Look at the pizza burger or batter friend iced cream. Or even a chili dog which is a scoop of chili over a hot dog. We make up some weird combinations and then eat them.
As I‘ve written the pizza burger is a pretty strange duck. I couldn’t find the origins of this. Maybe some just figured that a burger mixed with pizza sauce and topped with mozzarella tasted good. There are a lot of recipe out there for it , the best being canned sauce (yes, surprisingly!!) mixed with ground beef and a little oregano. Another strange idea are those fried sandwiches like the Monte Cristo. This started in 1910 and was an offshoot of that famous Parisian bistro sandwich ,the croque monsieur, it was first served in this country in the 1960’s in California. Something got lost in the translation however. The finished sandwich was dusted with confectioners sugar and served with a side of grape jelly???!!! Talk about bizarre!!!!
Fried ice cream is another oddity, melding freezer cold with hot oil. It’s a staple in Mexican restaurants and despite the oxymoronic name is really pretty tasty. It’s just taking a scoop of hard ice cream , dipping it into raw egg and then frying it in either batter, crushed corn flakes or bread crumbs. Mexican restaurants then serve this with a dusting of cinnamon. Another odd sweet treat is the national craze for chocolate dipped wasabi or chili peppers. There’s this wacko relationship of sweet dark chocolate offset by a fireball exploding in the mouth. Years ago we had this craze for dipping insects in chocolate. To be honest, thank heaven’s that ‘s over
The wildest I’ll ever go is maybe the fried iced cream or caramels infused with French sea salt. That’s about it. Anything other than that, nah, I like my food plain and simple. Life is too bizarre as it is without strange food pairings.
As I‘ve written the pizza burger is a pretty strange duck. I couldn’t find the origins of this. Maybe some just figured that a burger mixed with pizza sauce and topped with mozzarella tasted good. There are a lot of recipe out there for it , the best being canned sauce (yes, surprisingly!!) mixed with ground beef and a little oregano. Another strange idea are those fried sandwiches like the Monte Cristo. This started in 1910 and was an offshoot of that famous Parisian bistro sandwich ,the croque monsieur, it was first served in this country in the 1960’s in California. Something got lost in the translation however. The finished sandwich was dusted with confectioners sugar and served with a side of grape jelly???!!! Talk about bizarre!!!!
Fried ice cream is another oddity, melding freezer cold with hot oil. It’s a staple in Mexican restaurants and despite the oxymoronic name is really pretty tasty. It’s just taking a scoop of hard ice cream , dipping it into raw egg and then frying it in either batter, crushed corn flakes or bread crumbs. Mexican restaurants then serve this with a dusting of cinnamon. Another odd sweet treat is the national craze for chocolate dipped wasabi or chili peppers. There’s this wacko relationship of sweet dark chocolate offset by a fireball exploding in the mouth. Years ago we had this craze for dipping insects in chocolate. To be honest, thank heaven’s that ‘s over
The wildest I’ll ever go is maybe the fried iced cream or caramels infused with French sea salt. That’s about it. Anything other than that, nah, I like my food plain and simple. Life is too bizarre as it is without strange food pairings.
Saturday, June 6, 2009
Cool Treat Cool Whip
It's occurred to me that I've never written entirely about that American dessert staple Cool Whip. This is a must for almost any treat or dessert.At my house its; used constantly , especially with pies and fruit. It's a great way of adding that something extra to sweet endings without any sweet calories.
Cool Whip was invented in 1966 0r 67 by William A Mitchell a chemist for General Foods. It is a more or less non dairy products made from is made of water, corn syrup, high fructose corn syrup with hydrogenated coconut and palm kernel oils and vanilla extract Even though it is non dairy it does have a milk derivative in it known as sodium caseinate. Seasonal Cool Whips are strawberry (being sold right now in the warmer weather) and chocolate. The aerosol was introduced last year in 2008 to compete with Reddi Whip. I like my Cool Whip from the aerosol can, It's fun to spritz in different fruits or to add flourish to pies and cakes.
Cool Whip is great because you can use it as an icing or as whipped cream sub. It's a phenomenal topping for any cream or overly sweet pie such as pecan (the topping balances the fillings gooey sugariness). A fun dessert is an instant chocolate mousse made with just an equal mix of chocolate pudding and Cool Whip. This is a great quick ender that will impress guests. My favorite way to have Cool Whip? Over sliced bananas and chocolate syrup. This is my go to at home dessert and snack. It's kind of like a banana split but without the ice cream.The aerosol version is also good on strawberries. Don't worry. Cool Whip is zero calories so you can eat as much as you like.
Cool Whip is a fun addition to any dessert or sweet snack. It makes just sliced bananas or strawberries extra special. It adds to any plain slice of cake. It's just a cool treat.
Cool Whip was invented in 1966 0r 67 by William A Mitchell a chemist for General Foods. It is a more or less non dairy products made from is made of water, corn syrup, high fructose corn syrup with hydrogenated coconut and palm kernel oils and vanilla extract Even though it is non dairy it does have a milk derivative in it known as sodium caseinate. Seasonal Cool Whips are strawberry (being sold right now in the warmer weather) and chocolate. The aerosol was introduced last year in 2008 to compete with Reddi Whip. I like my Cool Whip from the aerosol can, It's fun to spritz in different fruits or to add flourish to pies and cakes.
Cool Whip is great because you can use it as an icing or as whipped cream sub. It's a phenomenal topping for any cream or overly sweet pie such as pecan (the topping balances the fillings gooey sugariness). A fun dessert is an instant chocolate mousse made with just an equal mix of chocolate pudding and Cool Whip. This is a great quick ender that will impress guests. My favorite way to have Cool Whip? Over sliced bananas and chocolate syrup. This is my go to at home dessert and snack. It's kind of like a banana split but without the ice cream.The aerosol version is also good on strawberries. Don't worry. Cool Whip is zero calories so you can eat as much as you like.
Cool Whip is a fun addition to any dessert or sweet snack. It makes just sliced bananas or strawberries extra special. It adds to any plain slice of cake. It's just a cool treat.
Friday, June 5, 2009
Eating Gator And Snake Where The Wild Things Are-
This will be a first for Foodie Pantry in the sense that I'll be writing about the other white meats - the exotics. A few foodies out there have tasted everything from gator to rattle snake to all sorts of wild game. It's an outre cuisine that may require an acquired taste. Everything supposedly tastes like chicken (or so I've been told). Big game is also a foodie fantasy (providing it's not endangered) where the food is beyond exotic.
Gator meat is probably more widely eaten in the South , especially in Louisiana more than anywhere else. I checked a web site entitled http://www.1800exoticmeats.com/ where the critters are also sold for all sorts of dishes. Alligator can be dipped in batter and fried or stir fried.It can also be blackend and served with a kind of sassy rice as well. It actually tastes "just like chicken". Personally I 'd rather see these guys in a nature show than on my plate. There is also a cadre out there who love rattlesnake meat. This foodie here will never try it. I hate snakes. Period. They''re part of that creepy ewww factor yet some other foodies enjoy the taste which is again like chicken and slightly chewy. The Southwest is full of rattlesnake chili recipes.
If you're squeamish like me, you may want to stick to trying bison and elk. Buffalo burgers are a staple of many restaurants and they're better for you than beef. Elk is like venison and surprisingly low in fat and cholesterol It has a mellow sweet taste that would go well with delicate sauces and gravies. Ostrich meat is big and so popular that even diners offer it in burgers. It's actually better for you than turkey or chicken.
If you can stomach (pun intended here) eating critters, then gobbling gator and snake is for you. If you're not ready to walk entirely on the wild side then head over to some of the tamer versions of big game. You might like them and ditch the conventional foods or you may be running back to chicken ,turkey and beef - you know the tamer foods.
Gator meat is probably more widely eaten in the South , especially in Louisiana more than anywhere else. I checked a web site entitled http://www.1800exoticmeats.com/ where the critters are also sold for all sorts of dishes. Alligator can be dipped in batter and fried or stir fried.It can also be blackend and served with a kind of sassy rice as well. It actually tastes "just like chicken". Personally I 'd rather see these guys in a nature show than on my plate. There is also a cadre out there who love rattlesnake meat. This foodie here will never try it. I hate snakes. Period. They''re part of that creepy ewww factor yet some other foodies enjoy the taste which is again like chicken and slightly chewy. The Southwest is full of rattlesnake chili recipes.
If you're squeamish like me, you may want to stick to trying bison and elk. Buffalo burgers are a staple of many restaurants and they're better for you than beef. Elk is like venison and surprisingly low in fat and cholesterol It has a mellow sweet taste that would go well with delicate sauces and gravies. Ostrich meat is big and so popular that even diners offer it in burgers. It's actually better for you than turkey or chicken.
If you can stomach (pun intended here) eating critters, then gobbling gator and snake is for you. If you're not ready to walk entirely on the wild side then head over to some of the tamer versions of big game. You might like them and ditch the conventional foods or you may be running back to chicken ,turkey and beef - you know the tamer foods.
Thursday, June 4, 2009
Mussels - That Perfect Summer Dish
Yesterday's New York Time's food section had an article devoted to mussels. There's nothing quite like this shellfish. They can be cooked and served with butter or marinara sauce, dressed in white and oil or jut served with a squeeze of lemon. Not only that but they're easy cooking for a fine summer night.
Mussels can be found in both fresh and salt waters. They are a bivlave , in the same family as clams and oysters. Unlike their cousins however mussels can range from sweet to briny in taste. The shellfish been a popular dish for thousands of years . Mussel shells ahve been found in some archealogical digs (with the shells also being used for utensils for other foods as well). Nowadays they are most popular in Belgium, the Netherlands, and France where they're served with fries. The Belgians make them with a white wine and butter stock. The Irish also eat them , usually seasoned with just vinegar.
Mussels are easy to cook. You do have to clean them first to get rid of any sand or grit that have accumulated.Do this by soaking them in water for twenty minutes. This will let them breathe and expel any salt and sand. Also yank the fibers or beards off. This won't kill them. Then have another soak in clean cold water to get rid of any more residue. Simply steam afterwards in white wine for a more flavorful taste.Split the shells in half, discarding the unopened ones, Served with melted butter mixed with chopped herbs such as oregano rosemary (you could also add thyme and bay leaf if you want, depending upon your tastes).A fun summer dish is mussels served over pasta with a rich herb infused tomato sauce or even white wine. Mussels can also accompany pizza and can be dipped in the sauce as well.
Mussels are a part of summer eating. They're easy to prepare and to eat ad can be served a variety of ways. Try them for one of your summer dinners.
Below is a recipe from www.allrecipes.com and created by Corinne Hobbs.
INGREDIENTS
1 (12 ounce) package fettuccini pasta
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 (16 ounce) can diced tomatoes
1 teaspoon tomato paste
5 fresh mushrooms, chopped
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon dried tarragon
36 raw green-lipped mussels
1/2 cup olives (optional)
2 fresh tomatoes, chopped
DIRECTIONS
Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
Serve mussels and sauce over pasta.
Mussels can be found in both fresh and salt waters. They are a bivlave , in the same family as clams and oysters. Unlike their cousins however mussels can range from sweet to briny in taste. The shellfish been a popular dish for thousands of years . Mussel shells ahve been found in some archealogical digs (with the shells also being used for utensils for other foods as well). Nowadays they are most popular in Belgium, the Netherlands, and France where they're served with fries. The Belgians make them with a white wine and butter stock. The Irish also eat them , usually seasoned with just vinegar.
Mussels are easy to cook. You do have to clean them first to get rid of any sand or grit that have accumulated.Do this by soaking them in water for twenty minutes. This will let them breathe and expel any salt and sand. Also yank the fibers or beards off. This won't kill them. Then have another soak in clean cold water to get rid of any more residue. Simply steam afterwards in white wine for a more flavorful taste.Split the shells in half, discarding the unopened ones, Served with melted butter mixed with chopped herbs such as oregano rosemary (you could also add thyme and bay leaf if you want, depending upon your tastes).A fun summer dish is mussels served over pasta with a rich herb infused tomato sauce or even white wine. Mussels can also accompany pizza and can be dipped in the sauce as well.
Mussels are a part of summer eating. They're easy to prepare and to eat ad can be served a variety of ways. Try them for one of your summer dinners.
Below is a recipe from www.allrecipes.com and created by Corinne Hobbs.
INGREDIENTS
1 (12 ounce) package fettuccini pasta
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 (16 ounce) can diced tomatoes
1 teaspoon tomato paste
5 fresh mushrooms, chopped
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon dried tarragon
36 raw green-lipped mussels
1/2 cup olives (optional)
2 fresh tomatoes, chopped
DIRECTIONS
Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
Serve mussels and sauce over pasta.
Wednesday, June 3, 2009
Clean That Grill Get Ready For This year's barbecues!
June is the time to reopen the pool, dust off the lounge chairs and of course clean and prep the grill. It's a nasty chore but someone has to do it. You should also be looking at your cooking instruments and deciding if they're worth cleaning or tossing. After all a successful barbecue begins with a well functioning grill and good utensils.
Consider cleaning your grill like cleaning your oven. The main idea is here is to get rid of that yucky left over fat and food bits that have been stuck there all year. You can use a special grill cleaner (found in your grocery's cleanser's aisle) or just use regular oven cleaner. The oven cleaner works just as well and probably doesn't cost as much. There is also a method involving tin foil too but I think the soap and water method is the best. The other is putting the foil over a hot grill and letting the food remnants turn to ash. To be honest I don't know if this really cleans it or not. Otherwise use a wire brush and some Comet or Bon Ami to get it clean and then rinse. Don't be too hard on the scrubbing otherwise you can ruin the metal. Also rinse out the pit used to hold the charcoal. This probably has a buildup of dust and debris from your garage (you should have all grills covered in the winter).
For a gas grill, you 'll have to take it apart. Lift everything out layer by layer until you get to the burners . Make sure you inspect these carefully. Check to see if they're not clogged otherwise you'll have uneven heat coming through and half cooked foods. While the grill is empty clean it with soapy water . Put all the cleaned layers back in and then do a priming to burn off any soapy residue (otherwise your first barbecue will taste like cleanser. )Your grill should now be ready for use and a whole season of good cooking.
Get everything ready for the summer ahead. That means clean the grill and prime it for some ribs, burgers , chicken and kabobs. It'll make for tastier eating and better cooking.
Consider cleaning your grill like cleaning your oven. The main idea is here is to get rid of that yucky left over fat and food bits that have been stuck there all year. You can use a special grill cleaner (found in your grocery's cleanser's aisle) or just use regular oven cleaner. The oven cleaner works just as well and probably doesn't cost as much. There is also a method involving tin foil too but I think the soap and water method is the best. The other is putting the foil over a hot grill and letting the food remnants turn to ash. To be honest I don't know if this really cleans it or not. Otherwise use a wire brush and some Comet or Bon Ami to get it clean and then rinse. Don't be too hard on the scrubbing otherwise you can ruin the metal. Also rinse out the pit used to hold the charcoal. This probably has a buildup of dust and debris from your garage (you should have all grills covered in the winter).
For a gas grill, you 'll have to take it apart. Lift everything out layer by layer until you get to the burners . Make sure you inspect these carefully. Check to see if they're not clogged otherwise you'll have uneven heat coming through and half cooked foods. While the grill is empty clean it with soapy water . Put all the cleaned layers back in and then do a priming to burn off any soapy residue (otherwise your first barbecue will taste like cleanser. )Your grill should now be ready for use and a whole season of good cooking.
Get everything ready for the summer ahead. That means clean the grill and prime it for some ribs, burgers , chicken and kabobs. It'll make for tastier eating and better cooking.
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