Have a good Labor Day , foodies, Enjoy the last of the summer (not really though the season ends in three weeks).
Just remember that this is a day dedicated to workers., those whop help grow and process your food and all those chefs and short order cooks who make eatin g out fun. Celebrate the farmers and then vintners , these are the people who also work long hours to bring you the best in food and drink.
Relax with those you love but remember those who have worked hard in the food industry.
Monday, September 7, 2009
Saturday, September 5, 2009
The Healing Power of Food
We all know that food can cure a broken heart or the blues. We're also all well aware of the vitamins and antioxidants all the good foods contain to make us live longer and how our organs can benefit from them. However certain food can actually work at calming an upset stomach and soothing a cold. These are worth keeping in the house.
it always pays to have ginger around. This is great in combating nausea , morning sickness and that icky feeling you get when you have a virus. The Ginger People have a wide range of products. which you can ge t on their site or buy them at Amazon. my favorite product (which I even keep in the car is) are the Double Strength Gin Gins. These are wonderful hard candies that can be used anytime. You can even pop a few after dinner to relive that bloated , full feeling. Gin Gins are also good for a sore throat. The candy acts like a lozenge and the ginger helps with that itchy, raggedy feeling. They're also good , melting in a hot tea.
Another standby is the e lemon. My grandmother used to suck on them to relieve nausea as well.Freshly made, not too sweet lemonade is another natural way to cure queasiness and tummy upset. Lemon in hot tea is a good stomach ache and cold remedy . Always have some or a bottle of reconstituted lemon juice around. Another nausea stopper are plain soda crackers like Saltines. They're also the best thing to eat when you';re suffering from a hangover.
Just remember certain foods aren't just for curing a broken heart or helping you get through stress. They also act as medicines when you're just not feeling physically fit.
it always pays to have ginger around. This is great in combating nausea , morning sickness and that icky feeling you get when you have a virus. The Ginger People have a wide range of products. which you can ge t on their site or buy them at Amazon. my favorite product (which I even keep in the car is) are the Double Strength Gin Gins. These are wonderful hard candies that can be used anytime. You can even pop a few after dinner to relive that bloated , full feeling. Gin Gins are also good for a sore throat. The candy acts like a lozenge and the ginger helps with that itchy, raggedy feeling. They're also good , melting in a hot tea.
Another standby is the e lemon. My grandmother used to suck on them to relieve nausea as well.Freshly made, not too sweet lemonade is another natural way to cure queasiness and tummy upset. Lemon in hot tea is a good stomach ache and cold remedy . Always have some or a bottle of reconstituted lemon juice around. Another nausea stopper are plain soda crackers like Saltines. They're also the best thing to eat when you';re suffering from a hangover.
Just remember certain foods aren't just for curing a broken heart or helping you get through stress. They also act as medicines when you're just not feeling physically fit.
Friday, September 4, 2009
That Other NY Paper Food Section
For those of you foodies out there who ar e not so snobbish, there's another Manhattan based newspaper with a pretty good food section. It belongs to the Daily News and it's seen on Fridays and Sundays. It may not have the gourmet cred that the New York Times Food section has but the Daily News does have more popular and more affordable recipes and meal ideas.
I've always loved the News for their basic and easy to follow recipes. My favorite pizza recipe came from there over twenty years ago and it's still relevant . It was a thin, easy to make crust topped with fresh tomatoes , basil and mozzarella. I never tired of making it and it became my signature dish. Other recipes that were great were the cookie and pie ones. as well as a marble scratch cake one. The News believes in giving its' readers simple but tasty dishes. There are no fancy ingredients, no culinary names attached to them and no sending away to some fancy mail order supply house. Onc in a while they will feature a celebrity chef but the recipes are always accessible and easy to replicate.
Another part of the News' food section are the local cook contests. People from all over the New York metro area can contribute recipes , from spaghetti and meat balls to blintzes. Some contestants are even junior chefs who barely reach the table top. These recipes are always fun and tasty with simple instructions. Check out the News' Christmas cookie section where readers contribute their favorite snaps and bars recipes. It's a great place for garnering some new ideas for holiday baking.
Don't be swayed by the Times and their Food section. Yes, it's informative and good. However if you want just basic , down to earth dishes and articles , then check out The Daily News. You'll definitely find something that suits your taste.
I've always loved the News for their basic and easy to follow recipes. My favorite pizza recipe came from there over twenty years ago and it's still relevant . It was a thin, easy to make crust topped with fresh tomatoes , basil and mozzarella. I never tired of making it and it became my signature dish. Other recipes that were great were the cookie and pie ones. as well as a marble scratch cake one. The News believes in giving its' readers simple but tasty dishes. There are no fancy ingredients, no culinary names attached to them and no sending away to some fancy mail order supply house. Onc in a while they will feature a celebrity chef but the recipes are always accessible and easy to replicate.
Another part of the News' food section are the local cook contests. People from all over the New York metro area can contribute recipes , from spaghetti and meat balls to blintzes. Some contestants are even junior chefs who barely reach the table top. These recipes are always fun and tasty with simple instructions. Check out the News' Christmas cookie section where readers contribute their favorite snaps and bars recipes. It's a great place for garnering some new ideas for holiday baking.
Don't be swayed by the Times and their Food section. Yes, it's informative and good. However if you want just basic , down to earth dishes and articles , then check out The Daily News. You'll definitely find something that suits your taste.
Thursday, September 3, 2009
Autumn In New York
Yesterday’s New York Times Food section centered all around the new season in New York. To a foodie, autumn in the big apple doesn’t mean the start of the opera or football. It doesn’t mean all the festivals coming out of Lincoln Center or the new rush of fall clothing and trends. It means what new restaurants are opening. We have quite a lot and a lot to get excited over.
The article, entitled “ One Restaurant’s Closing Is Another’s Fresh Start” was complied by Food section regular, Florence Fabricant. There’s a lot of buzz going around the isle of Manhattan about chefs and new eateries. The most talked about is the Momufuku siblings’ fifth restaurant. This nest of uber talented siblings have created the Noodle Bar, Ko, and Ssam along with Milk Bar. Their secret weapon is the young Vietnamese born chef Tien Ho. The restaurant will feature coffee and dessert ,a new thing for th e Momufuku chain. Another chef that is creating noise is Nate Appleman who appeared on the Food Network‘s The Next Iron chef and has also won the prestigious James beard award. He will be performing his magic at Pulino‘s Bar and Pizzeria on Houston Street. He is also part owner. I‘m sure there will some wonderful dishes and pies coming out of his oven.
I’m excited about a few new places too. There is the Village Tart which will be down on Kenmare Street near the famed Mulberry Street. This is a spin off of the Village Bistro but will only serve dessert. I’m also thrilled about the future crop of hot dog places too. I love hot dogs and I‘m sure there will be a lot of variations on this classic. There are also going to be some good barbecue joints blossoming as the leaves are falling. Manhattan streets are going to be filled with sweet aroma of pork and beef ribs roasting away. Yummm.
New York is going to be bursting with just hatched restaurants this fall. It’s a great time to visit the city. Foodies will definitely not be disappointed with this fresh crop of good eateries.
The article, entitled “ One Restaurant’s Closing Is Another’s Fresh Start” was complied by Food section regular, Florence Fabricant. There’s a lot of buzz going around the isle of Manhattan about chefs and new eateries. The most talked about is the Momufuku siblings’ fifth restaurant. This nest of uber talented siblings have created the Noodle Bar, Ko, and Ssam along with Milk Bar. Their secret weapon is the young Vietnamese born chef Tien Ho. The restaurant will feature coffee and dessert ,a new thing for th e Momufuku chain. Another chef that is creating noise is Nate Appleman who appeared on the Food Network‘s The Next Iron chef and has also won the prestigious James beard award. He will be performing his magic at Pulino‘s Bar and Pizzeria on Houston Street. He is also part owner. I‘m sure there will some wonderful dishes and pies coming out of his oven.
I’m excited about a few new places too. There is the Village Tart which will be down on Kenmare Street near the famed Mulberry Street. This is a spin off of the Village Bistro but will only serve dessert. I’m also thrilled about the future crop of hot dog places too. I love hot dogs and I‘m sure there will be a lot of variations on this classic. There are also going to be some good barbecue joints blossoming as the leaves are falling. Manhattan streets are going to be filled with sweet aroma of pork and beef ribs roasting away. Yummm.
New York is going to be bursting with just hatched restaurants this fall. It’s a great time to visit the city. Foodies will definitely not be disappointed with this fresh crop of good eateries.
Wednesday, September 2, 2009
The Goodness of Whole Wheat
Whole wheat seems to be everywhere these days. bread, bagels even pasta . It has a lot of benefits to it, but it's also flavorful as well. There's an earthy nuttiness to it that gives a different that enhance whatever is with it. It's not just this hippie dippie alternative but another choice for sophisticated palates.
Whole wheat grains have been around since the beginning of time. There were even guilds baking brown or whole wheat bread for the masses as early as 1207. There was also a guild for the white bread makers who used the more refined flour for the aristocracy. One hundred years later there was even a rebellion and the two guilds became united. Centuries later the Brits used whole wheat for their army because it was better for them which it was and still is. Valuable minerals . vitamins and healthy fats are removed when flour is milled over and over. Whole wheat fflour has all it's nutrients intact.There is also spelt (dinkle in German) which is a similar to whole wheat but doesn't have the glutens. Spelt is now a big trend in pastas and for those with wheat allergies.
Foodies would do well to have more wheat bread in their diets. A slice of whole wheat toast is only 97 calories while its' white counterpart is 120. Carbs are also low by at least 3 percent. Not only is it healthier for you but whole wheat bread just tastes good too. There's nothing like a whole wheat baguette with some sliced turkey or chicken or whole wheat toast or even bagels accompanying a hearty fall breakfast. Whole wheat pasta is a treat too. You can eat as much of it as you want without worrying about piling on the pounds. It also tastes good with some basic home made fresh from the garden tomato and pesto sauce
Try to incorporate more whole wheat products in your diet. They're not only good for you but also delicious. It's like a double treat all in one.
Whole wheat grains have been around since the beginning of time. There were even guilds baking brown or whole wheat bread for the masses as early as 1207. There was also a guild for the white bread makers who used the more refined flour for the aristocracy. One hundred years later there was even a rebellion and the two guilds became united. Centuries later the Brits used whole wheat for their army because it was better for them which it was and still is. Valuable minerals . vitamins and healthy fats are removed when flour is milled over and over. Whole wheat fflour has all it's nutrients intact.There is also spelt (dinkle in German) which is a similar to whole wheat but doesn't have the glutens. Spelt is now a big trend in pastas and for those with wheat allergies.
Foodies would do well to have more wheat bread in their diets. A slice of whole wheat toast is only 97 calories while its' white counterpart is 120. Carbs are also low by at least 3 percent. Not only is it healthier for you but whole wheat bread just tastes good too. There's nothing like a whole wheat baguette with some sliced turkey or chicken or whole wheat toast or even bagels accompanying a hearty fall breakfast. Whole wheat pasta is a treat too. You can eat as much of it as you want without worrying about piling on the pounds. It also tastes good with some basic home made fresh from the garden tomato and pesto sauce
Try to incorporate more whole wheat products in your diet. They're not only good for you but also delicious. It's like a double treat all in one.
Tuesday, September 1, 2009
Help In The Kitchen
September always promises to be a busy month. School is starting. Companies are revving up again after a slow and sleepy summer. This means that dinner won't always be on time or that there may be a lot of take out. What to do? get help in the kitchen. By help I mean teens. tweens and the occasional husband or partner.
Simple meals are the best way to go. Forget the microwave dishes. Those will turn out either over nuked or under. Think about real pasta dishes with real sauces. Showing the kids how to make pasta is easy. it;s just boiling spaghetti or fettuccine and served with a quick sauce. Here you can teach the kids how to throw together tomatoes and tomato paste alongwith cooked or fresh tomatoes some garlic and oil. Have them make enough so that's there can be leftovers for th e next night. Another easy dish anyone can make is French bread or English muffin pizza. All this requires is sliced Frenchor Italian bread or English muffins. Drizzle some oil, and then layer on pizza sauce, mozzarella and topping sand you have a fun but filling dinner. Another quick dinner is a hot roast beef or turkey sandwich, Just buy sliced meat, ready to heat gravy and some kaiser rolls. and then serve as a hot , satisfying sandwich on those chillier days.
Looking to lose the carbs then think of a quick salad Nicoise or a chef's salad. The firs ti s just adding a can of tuna fish , some hard boiled eggs, capers and tomatoes to mixed greens and toss with a simple vinaigrette. The chef salad is easy to create as well. Add some sliced ham , roast beef, salami along with American cheese . Toss some tomatoes too and top with a favorite dressing. Another quick salad is grilled chicken , You can buy the meat already grilled at your local supermarket and then just top over a simple salad. Another plus is that salads are the safest kind of meal kids can create. There;s no fear of burning or scalding.
Evening meals don't have to be a big production if you get the family to help you. There will be no worries about feeding them if you're running late. Just stick to simple meals that everyone can make and can enjoy.
Simple meals are the best way to go. Forget the microwave dishes. Those will turn out either over nuked or under. Think about real pasta dishes with real sauces. Showing the kids how to make pasta is easy. it;s just boiling spaghetti or fettuccine and served with a quick sauce. Here you can teach the kids how to throw together tomatoes and tomato paste alongwith cooked or fresh tomatoes some garlic and oil. Have them make enough so that's there can be leftovers for th e next night. Another easy dish anyone can make is French bread or English muffin pizza. All this requires is sliced Frenchor Italian bread or English muffins. Drizzle some oil, and then layer on pizza sauce, mozzarella and topping sand you have a fun but filling dinner. Another quick dinner is a hot roast beef or turkey sandwich, Just buy sliced meat, ready to heat gravy and some kaiser rolls. and then serve as a hot , satisfying sandwich on those chillier days.
Looking to lose the carbs then think of a quick salad Nicoise or a chef's salad. The firs ti s just adding a can of tuna fish , some hard boiled eggs, capers and tomatoes to mixed greens and toss with a simple vinaigrette. The chef salad is easy to create as well. Add some sliced ham , roast beef, salami along with American cheese . Toss some tomatoes too and top with a favorite dressing. Another quick salad is grilled chicken , You can buy the meat already grilled at your local supermarket and then just top over a simple salad. Another plus is that salads are the safest kind of meal kids can create. There;s no fear of burning or scalding.
Evening meals don't have to be a big production if you get the family to help you. There will be no worries about feeding them if you're running late. Just stick to simple meals that everyone can make and can enjoy.
Monday, August 31, 2009
Pound For Pound Cake
Pound cakes are probably the most under rated of all cakes.Foodies don't like them becauseof their plainness or the calories. They are rich and dense, yet versatile to be eaten for breakfast, snack or dessert. They can be served just plain or toasted, dusted with sugar or drizzled with a simple icing. They can be covered in fruit , whipped cream or ice cream. Yet, no one tends to serve or even bake them anymore.
Pound cake actually started off as a sweetened bread in the Middle Ages. The recipe got changed around a bit to include a pound of everything by the British in the 1700s. Pound cake's recipe became lighter in the 1900's with the arrival of baking soda and baking powder. Flavorings also were added such as lemon for a variation on the taste. Pound cake mixes were also ushered in during the 20th Century making it easier to create the perfect pound cake. Now you can also buy slices in almost every deli and supermarket across the US. There's still the plain but also there's the marble, lemon, orange and sometimes even pistacchio. Some have icing on them as well.
Pound cake can still be made at home using the same ingredients that have been used for the last three centuries. You can make it British style by adding dried currents and raisins or glaceed cherries You can make it French style, by adding chocolate or lemon . This is big in Brittany where pound cake is baked and served the most It's called quartre quarts or four fours.Mexicans bakes theirs with walnuts , called a panque des nueces You can add your own spins by adding a quarter cup of brandy, chocolate chips or cinnamon
Pound cake is an underrated cake that should deserve more press. It is one of the most versatile cakes out there and can be served with almost anything. It is definitely a cake to make this fall.
Pound cake actually started off as a sweetened bread in the Middle Ages. The recipe got changed around a bit to include a pound of everything by the British in the 1700s. Pound cake's recipe became lighter in the 1900's with the arrival of baking soda and baking powder. Flavorings also were added such as lemon for a variation on the taste. Pound cake mixes were also ushered in during the 20th Century making it easier to create the perfect pound cake. Now you can also buy slices in almost every deli and supermarket across the US. There's still the plain but also there's the marble, lemon, orange and sometimes even pistacchio. Some have icing on them as well.
Pound cake can still be made at home using the same ingredients that have been used for the last three centuries. You can make it British style by adding dried currents and raisins or glaceed cherries You can make it French style, by adding chocolate or lemon . This is big in Brittany where pound cake is baked and served the most It's called quartre quarts or four fours.Mexicans bakes theirs with walnuts , called a panque des nueces You can add your own spins by adding a quarter cup of brandy, chocolate chips or cinnamon
Pound cake is an underrated cake that should deserve more press. It is one of the most versatile cakes out there and can be served with almost anything. It is definitely a cake to make this fall.
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