August is the month of weddings nowadays and with it comes endless helpings of wedding cake. This is the high point of any big day , even if the couple is just having a city hall nuptial. No matter how fancy or simple the nuptials are there's always a wedding cake. It symbolizes the celebration of love and all the sweetness that comes with it.
Wedding cakes are nothing new.They go back as far as the Roman Empire when some form of a sweet (probably a honey) bread was broken over the bride's head. The Medevial period gave us sweet buns piled up to be given to guests later on. The couple were expected to kiss over these and if they succeeded it meant many children for them in the years ahead.Tiered and iced cakes started coming along with the marriage of the English nobles. It trickled down to the lower classes and the American colonies. Early Americans favored a white iced cake because it the whiter the icing the more refined and more expensive the sugar was , hence symbolizing wealth. A white wedding cake also symbolized purity. The whole tradition of saving the top most layer. That came form having a couple's first child christening close to the wedding (they weren't all that uptight back then). and eating it then.
Nowadays wedding cakes can come in different shapes , sizes and flavors. If a couple likes the beach, the cake can be made to look like a sand castle.If the couple adore football, then it can be turned into a stadium. Flavors are also different. Chocolate, once reserved for the groom's cake - a Southern tradition- is now the most popular flavor for wedding cake.s Carrot is another popular one while vanilla seems to be up holding its' own. Wedding cakes also have cascades of fresh flowers coming done them too, a popular decorating idea first executed in the 1980's
If you're invited to an August wedding or several , sit back and enjoy the cake. It's a tradition that has held up for millenniums . Enjoy it as you celebrate the new couple.
Saturday, August 1, 2009
Friday, July 31, 2009
Macaroni Salad That Summer Staple
Mention a classic summer dish and everyone will say macaroni salad. it;s been around for decades gracing our picnic tables and complementing our burgers and dogs. For beginning cooks it's the easiest recipe to make. For gourmands it sometimes can be an embarrassment - a homage to white bread cooking. Yet you can put different spins on it to make the classic more hip and modern.
Macaroni salad was first made in the beginning of the Twentieth Century. Elbow macaroni was mixed with fresh cream , spices and herbs and then served on iceberg lettuce. Somewhere along the line the cream was subbed with mayonnaise and the classic was born. it was first served molded as a side to dishes, usually in diners and delis. It would take a few more decades for it to become a home standard. even then only the most adventurous housewives (such as my Mom) would add chopped onions and celery to the mix. The braver ones would add carrots and sliced bell peppers ,giving the sometimes soggy salad crunch color and taste.
Nowadays you can do interesting things with macaroni salad. You can boil of the tricolore kind and mix in an oregano laced vinaigrette. This is the perfect accompaniment to grilled kabobs or fish. You can also add some tuna to turn it into a pasta salad Nicoise. Another variation is tweaking up the original recipe. Add a good dash of tarragon to the mayo along with some cold grilled chicken. Or try a mustard laced mayo and then add cold ham chunks and coarsely chopped celery. This is a salad after all so you can be as creative as possible. Put the flavors and textures you want in it.
Macaroni salad doesn't have to be that bland mass of mayo and soggy pasta. You can liven it up with a variety of ways. It can still be a classic but with a very modern twist.
Macaroni salad was first made in the beginning of the Twentieth Century. Elbow macaroni was mixed with fresh cream , spices and herbs and then served on iceberg lettuce. Somewhere along the line the cream was subbed with mayonnaise and the classic was born. it was first served molded as a side to dishes, usually in diners and delis. It would take a few more decades for it to become a home standard. even then only the most adventurous housewives (such as my Mom) would add chopped onions and celery to the mix. The braver ones would add carrots and sliced bell peppers ,giving the sometimes soggy salad crunch color and taste.
Nowadays you can do interesting things with macaroni salad. You can boil of the tricolore kind and mix in an oregano laced vinaigrette. This is the perfect accompaniment to grilled kabobs or fish. You can also add some tuna to turn it into a pasta salad Nicoise. Another variation is tweaking up the original recipe. Add a good dash of tarragon to the mayo along with some cold grilled chicken. Or try a mustard laced mayo and then add cold ham chunks and coarsely chopped celery. This is a salad after all so you can be as creative as possible. Put the flavors and textures you want in it.
Macaroni salad doesn't have to be that bland mass of mayo and soggy pasta. You can liven it up with a variety of ways. It can still be a classic but with a very modern twist.
Thursday, July 30, 2009
Lights! Action! Food!
Foodies everywhere should be excited at this summer’s movie fare. Yesterday’s Wednesday’ food section of The New York Times had a huge artile about the new Julia Child movie, Julie & Julia. The piece, written by, Kim Severson, tells about the food that was used for that and other movies. Yes there are movies where food gets the top billing. However the movies’ stars, Meryl Streep and Amy Adams are pretty appetizing too!
Julia Child was the champion of French cooking here in the States. The movie shows this with the variety and amount of food. The stylist, Susan Spungen even baked twenty five cakes just for the scenes for Julia‘s birthday. Another required plunging lobsters; in boiling water for the scenes however no crustaceans were harmed in the making of these scenes. Instead there were a cold water mist to simulate steam and there were lobster wranglers from PETA present to make sure no one got hurt. Another scene called for Amy Adams to drop a fruit Bavarian, a rich type of cream cake . That required a special breakaway mold filled with whipped cream and raspberry puree so that it could spatter properly the way one would if you tossed it on your kitchen floor.
The film was written by the great Norah Ephron (remember she also wrote Heartburn and that also starred Ms. Streep twenty some odd years ago). Ms. Ephron is a notoriously good cook and it’s no wonder that she would give us a movie like that. It should be funny and sharp, with special and loving interest on that third leading character - the food. (OK fourth, the film also has Stanley Tucci as Mr. Childs).
Will I see Julie and Julia when it comes out. Being a foodie I should. Although it’s fun to watch it when it comes out on DVD with a wedge of Brie , good crackers and some Asti.
Julia Child was the champion of French cooking here in the States. The movie shows this with the variety and amount of food. The stylist, Susan Spungen even baked twenty five cakes just for the scenes for Julia‘s birthday. Another required plunging lobsters; in boiling water for the scenes however no crustaceans were harmed in the making of these scenes. Instead there were a cold water mist to simulate steam and there were lobster wranglers from PETA present to make sure no one got hurt. Another scene called for Amy Adams to drop a fruit Bavarian, a rich type of cream cake . That required a special breakaway mold filled with whipped cream and raspberry puree so that it could spatter properly the way one would if you tossed it on your kitchen floor.
The film was written by the great Norah Ephron (remember she also wrote Heartburn and that also starred Ms. Streep twenty some odd years ago). Ms. Ephron is a notoriously good cook and it’s no wonder that she would give us a movie like that. It should be funny and sharp, with special and loving interest on that third leading character - the food. (OK fourth, the film also has Stanley Tucci as Mr. Childs).
Will I see Julie and Julia when it comes out. Being a foodie I should. Although it’s fun to watch it when it comes out on DVD with a wedge of Brie , good crackers and some Asti.
Wednesday, July 29, 2009
The Bing Cherry - The Perfect Fruit
Everyone associates summer fruits as peaches or watermelon but there's another one it;'s also sweet and juicy and fun to eat. What is it? The Bing cherry The season is here to enjoy them. have them plain after a barbecue or pitted and sliced over vanilla ice cream.
The season for these is usually June or July but I've only recently noticed them in my local A&P. They come from the Pacific Northwest where they were first cultivated in the 1870's. Their "inventor " (if that;s the right word for him) was Seth Lewelling and his foreman, a man only known as Ah Bing.It was Bing, a Manchurian immigrant, who cultivated them and perhaps even invented this hybrid cross. Bing cherries are plump and firm when ripe but can spoil easily. Try to eat them within a couple of days of buying otherwise you'll have dry rotty, cherries in the fridge. Their skins are also delicate and they can burst almost upon touching They are helpful in lessening arthritis and gout pains. A cup is only fifty seven calories. Bing cherries as are very low in sodium but high in Vitamins A and C. They're the perfect snack if you're fighting off a summer cold or sniffles.
Bing cherries are a good dessert or snack just by themselves (although be careful, too many of them can cause a wicked stomach ache). They have a sweetness that just seems to envelope the mouth and leave a lovely aftertaste.I always feel that they should be left on their own and not paired with anything else. However you can mix pitted and sliced ones into your vanilla ice cream or use them in a decadent cherries jubilee. There's also Bing Cherry lemonade where they're crushed and added to fresh squeezed lemons , sugar syrup and ice water.They also are good cooked with duck, melding with the meats' sweet, gamy taste. Another use is sliced cherries in a melon or fruit salad, or even in a regular salad with chicken, and walnuts. You can also make a cherry vinegar adding a few Bings to red wine vinegar.
Take advantage of the short seasonthat produces htese amazing fruits. They're the perfect summer treat after a hearty barbecue or as a snack on a lazy hot afternoon. Enjoy one of the best fruits of the season.
The season for these is usually June or July but I've only recently noticed them in my local A&P. They come from the Pacific Northwest where they were first cultivated in the 1870's. Their "inventor " (if that;s the right word for him) was Seth Lewelling and his foreman, a man only known as Ah Bing.It was Bing, a Manchurian immigrant, who cultivated them and perhaps even invented this hybrid cross. Bing cherries are plump and firm when ripe but can spoil easily. Try to eat them within a couple of days of buying otherwise you'll have dry rotty, cherries in the fridge. Their skins are also delicate and they can burst almost upon touching They are helpful in lessening arthritis and gout pains. A cup is only fifty seven calories. Bing cherries as are very low in sodium but high in Vitamins A and C. They're the perfect snack if you're fighting off a summer cold or sniffles.
Bing cherries are a good dessert or snack just by themselves (although be careful, too many of them can cause a wicked stomach ache). They have a sweetness that just seems to envelope the mouth and leave a lovely aftertaste.I always feel that they should be left on their own and not paired with anything else. However you can mix pitted and sliced ones into your vanilla ice cream or use them in a decadent cherries jubilee. There's also Bing Cherry lemonade where they're crushed and added to fresh squeezed lemons , sugar syrup and ice water.They also are good cooked with duck, melding with the meats' sweet, gamy taste. Another use is sliced cherries in a melon or fruit salad, or even in a regular salad with chicken, and walnuts. You can also make a cherry vinegar adding a few Bings to red wine vinegar.
Take advantage of the short seasonthat produces htese amazing fruits. They're the perfect summer treat after a hearty barbecue or as a snack on a lazy hot afternoon. Enjoy one of the best fruits of the season.
Tuesday, July 28, 2009
Hot Weather Hydration A Foodie Must Have
The hot, sticky weather is finally here. With it comes the need to hydrate our bodies with liquids. Let's face it Coke won't do it. It'll only make you thirstier? Forget about those calorie laden iced lattes. The best bet is H2O - yup a glass or bottle of iced water will always keep you quenched and hydrated.
Years ago just plain old tap water and ice did the trick. Now there are so many waters to choose from.There's the caffeine soaked Fyxx which gives you a kick plus hydration. Vitamin water which quenches thirst and supplies your body with much needed vitamins and a host of other waters. What to choose from? Again that's your choice. I think the best bet is try one that works with your lifestyle and your tastes (as well as your pocketbook or wallet). If an inhouse brand is on sale go for it. I've tried both Target's and A&P's bottled waters and they''re really the same as Poland Spring and Evian.
What about flavored waters?. Some are OK. To be truthful I've only tried the A&P's. it has no calories and tastes like watered down fruit ade. Not bad if you're having it with a meal , I guess . If I'm on the beach or out on my walks , then I just want a clean, crisp taste. For flavors i can always stir int hose strawlike packets of flavoring won't to the water bottles. I'm not going to go crazy over flavors. All I want is something that will keep me healthy and hydrated when the temps hit the high marks.
Now is the time to pick your water and get used to drinking a bottle or two a day. It will
keep you not only cool but also refreshed during these icky, sticky hot days. Have a cool icy glass or bottle now.
Years ago just plain old tap water and ice did the trick. Now there are so many waters to choose from.There's the caffeine soaked Fyxx which gives you a kick plus hydration. Vitamin water which quenches thirst and supplies your body with much needed vitamins and a host of other waters. What to choose from? Again that's your choice. I think the best bet is try one that works with your lifestyle and your tastes (as well as your pocketbook or wallet). If an inhouse brand is on sale go for it. I've tried both Target's and A&P's bottled waters and they''re really the same as Poland Spring and Evian.
What about flavored waters?. Some are OK. To be truthful I've only tried the A&P's. it has no calories and tastes like watered down fruit ade. Not bad if you're having it with a meal , I guess . If I'm on the beach or out on my walks , then I just want a clean, crisp taste. For flavors i can always stir int hose strawlike packets of flavoring won't to the water bottles. I'm not going to go crazy over flavors. All I want is something that will keep me healthy and hydrated when the temps hit the high marks.
Now is the time to pick your water and get used to drinking a bottle or two a day. It will
keep you not only cool but also refreshed during these icky, sticky hot days. Have a cool icy glass or bottle now.
Monday, July 27, 2009
Grom - The Best Gelateria In NYC
Yesterday I finally went to Grom, a trendy little gelateria located on Bleeker and Carmine in Greenwich Village. 9there's another location at Columbus Circle too). I should have visited them sooner because the ice cream is the best in the city. it was fresh and flavorful, similar to what I had back in Italy.
Grom is the last name of one of the founders. There are two co owners Federico Grom (hence the name) and Guido Martinieti who come from San Maurizio , the town where my great grandfather was born in Piedmonte Italy.Their idea of ice cream and ice is creating the best form the ingredients found on Grom's farm Mura Mura in western Asti (yes that Asti where the sparkling wine is form). along with ingredients such as chocolate from Central America and Africa (both believe in Fair Trade) The gelateria has every kind of flavor from the rich nocciola and pistachio to the delicate flavors of vanilla and coffee. There is also granita and from what their brochure says hot chocolate in the winter. Grom also sells Piedmontese battifoglio biscotti and fresh made torrone as well.
What I love about Grom is that it's the closest I have to real Italian ice cream here in the States. I had some small bites of the nocciola and pistachio and was impressed with the smooth, creamy texture and the taste. there's no after taste as there is with American ice creams. The lemon sorbet was perfect. It's made with fresh Amalfi lemons and mountain (meaning theAlps here) spring water.It didn't have the metallic tang that some lemon ices possess and was just refreshing on a hot summer Sunday.I'm looking forward to their other flavors such as apricot and strawberry as well as the raspberry. Grom is pricey however. The smallest cup is five dollars so make the most of it.
If you're visiting New York this summer, head to Grom,Even if you live in the Bleeker Street area head over to it for a refreshing treat. It's like taking a mini vacation to the best gelateria in Turin.
Grom is the last name of one of the founders. There are two co owners Federico Grom (hence the name) and Guido Martinieti who come from San Maurizio , the town where my great grandfather was born in Piedmonte Italy.Their idea of ice cream and ice is creating the best form the ingredients found on Grom's farm Mura Mura in western Asti (yes that Asti where the sparkling wine is form). along with ingredients such as chocolate from Central America and Africa (both believe in Fair Trade) The gelateria has every kind of flavor from the rich nocciola and pistachio to the delicate flavors of vanilla and coffee. There is also granita and from what their brochure says hot chocolate in the winter. Grom also sells Piedmontese battifoglio biscotti and fresh made torrone as well.
What I love about Grom is that it's the closest I have to real Italian ice cream here in the States. I had some small bites of the nocciola and pistachio and was impressed with the smooth, creamy texture and the taste. there's no after taste as there is with American ice creams. The lemon sorbet was perfect. It's made with fresh Amalfi lemons and mountain (meaning theAlps here) spring water.It didn't have the metallic tang that some lemon ices possess and was just refreshing on a hot summer Sunday.I'm looking forward to their other flavors such as apricot and strawberry as well as the raspberry. Grom is pricey however. The smallest cup is five dollars so make the most of it.
If you're visiting New York this summer, head to Grom,Even if you live in the Bleeker Street area head over to it for a refreshing treat. It's like taking a mini vacation to the best gelateria in Turin.
Saturday, July 25, 2009
Spicing Up The Summer
Even though it's hot out , there nothing wrong with spicing up your summer cooking. There's a variety of ways to go , whether with curry or cinnamon, cardamon or nutmeg. They add a small blastof heat and flavor, giving even the most ordinary foods an exotic flavor. There are many spices to choose form.It just dpeends on what you want and the taste you're looking for.
Spices are used for rubs during the wamrer weather. This makes any grilled meat not only tastier but better looking too. The spice of choice for this is usually paprika. it gives it a peppery zest while tinging the meat a nice orange color. Cumin is another good spice used mostly in Indian cooking and mixed with cinnamon and cardamon.This is good if you;re making any kind of kabob or outdoor curry. marjoram and oregano, herbs considered to be spices, are good in a lemon marinade.
Spices can be used at the end of a meal too. There are many summertime desserts that can do with some flavor enhancement. Add some ground cinnamon or nutmeg to plain vanilla ice cream for a different spin. Another is to sprinkle some on berries such as blueberries or blackberries for a more exotic taste. Spiced apples in whipped cream is another interesting sweet.
Don't be afraid to heat up your meals and desserts this summer. Use spices to bring in a more lively flavor. it's the hot that welcomed.
.
Spices are used for rubs during the wamrer weather. This makes any grilled meat not only tastier but better looking too. The spice of choice for this is usually paprika. it gives it a peppery zest while tinging the meat a nice orange color. Cumin is another good spice used mostly in Indian cooking and mixed with cinnamon and cardamon.This is good if you;re making any kind of kabob or outdoor curry. marjoram and oregano, herbs considered to be spices, are good in a lemon marinade.
Spices can be used at the end of a meal too. There are many summertime desserts that can do with some flavor enhancement. Add some ground cinnamon or nutmeg to plain vanilla ice cream for a different spin. Another is to sprinkle some on berries such as blueberries or blackberries for a more exotic taste. Spiced apples in whipped cream is another interesting sweet.
Don't be afraid to heat up your meals and desserts this summer. Use spices to bring in a more lively flavor. it's the hot that welcomed.
.
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