The reason for this entry being so late is that I just got back from nearby Manhattan after a lunch at Rolf's This is one of new York's finest German restaurant ,a throwback tot when the city was almost sixty per cent German. It serves hearty wursts and mashed potatoes along with fine and heavy cuts of meat. Best of all ti still maintains that festive holiday aura .
What;s most amazing about Rolf's is not its; menu but the way it's decorated. The restaurant is covered in decorated pine bough filled with ornaments such as balls, dolls, plastic icicles and ribbons. It's like wandering into a fairy land where elves should be serving and there is a sweet smell of gingerbread. Many tourists come here and the little restaurant is packed , full of families that seems to make a tradition of visiting. The decorations prove to be a perfect place for kids. There should almost be a Saint Nick that they can talk to.
Rolf's offers a variety of different German specialties. Our table had weisswurst or white sausage with spiced sauerkraut and gravy along with three amazingly large pancakes. i settled on the delicate apple crepe, a think pancake laden with apple chunks and cinnamon. I saw other diners get haxen, the traditional German shoulder cut. along with a variety of prime ribs. Beer flows freely here and we sampled some of the sweet weissebeer or white beer.
If you're in Manhattan visiting the tree or ringing int he New Year. then also head over to Rolf's. You'll be blown away by the fairy land atmosphere and good , hearty German food. eating here is the start of a new holiday tradition
Rolf's
281 Third Ave,
NY NY
(212) 477-4750
Tuesday, December 29, 2009
Monday, December 28, 2009
Gumbo - A Kwanzaa Delight
Like any observation Kwanzaa also comes with traditions as well. One of the more popular dishes is gumbo, that blend of African and American tastes. It is also a perfect chill chaser for these cold days as well as a lovely way to celebrate African heritage. Anyone can make a gumbo from the novice to the pro. It's easy and what's best is that the ingredients can be varied.
Gumbo 's origin is entwined in both the West African and the Choctaw Indian. the make wither came form the Angolan or Bantu word for okra (ki)ngombo or Choctaw kimbo which means sassafras. This last is an important ingredient in the mix. Gumbo is at best a stew to be served over long grained rice. It;s main ingredients are okra, and the holy trinity of Creole and Cajun cooking, tomatoes, peppers and onions.The last was a contribution to Louisiana's Spanish settlers. Roux isadded sometimes to thicken the consistency. Creoles make a darker one while Cajun cooks prefer a lighter one.
Meats can varied, For Kwanzaa it's typical to have a spiced turkey gumbo. However you can sub in chicken if you want. A heartier one would be with the famed andouille sausages , popular in New Orleans. of course any real gumbo has seafood, mostly shrimp and crab meat. Oysters and mussels can be added as lobster. There is a vegetarian gumbo made with nine greens such as collard and turnip greens but this is more for Lent and Good Friday.
A rich , spicy gumbo is a good way to celebrate the harvest meaning of Kwanzaa. The harvests can come from the land or the sea and stand for the bounty of each. A huge pot of gumbo is also a great way of reaching out to family and friends during this special time .
Gumbo 's origin is entwined in both the West African and the Choctaw Indian. the make wither came form the Angolan or Bantu word for okra (ki)ngombo or Choctaw kimbo which means sassafras. This last is an important ingredient in the mix. Gumbo is at best a stew to be served over long grained rice. It;s main ingredients are okra, and the holy trinity of Creole and Cajun cooking, tomatoes, peppers and onions.The last was a contribution to Louisiana's Spanish settlers. Roux isadded sometimes to thicken the consistency. Creoles make a darker one while Cajun cooks prefer a lighter one.
Meats can varied, For Kwanzaa it's typical to have a spiced turkey gumbo. However you can sub in chicken if you want. A heartier one would be with the famed andouille sausages , popular in New Orleans. of course any real gumbo has seafood, mostly shrimp and crab meat. Oysters and mussels can be added as lobster. There is a vegetarian gumbo made with nine greens such as collard and turnip greens but this is more for Lent and Good Friday.
A rich , spicy gumbo is a good way to celebrate the harvest meaning of Kwanzaa. The harvests can come from the land or the sea and stand for the bounty of each. A huge pot of gumbo is also a great way of reaching out to family and friends during this special time .
Saturday, December 26, 2009
Boxing Day and Kwanzaa Celebrating
Even though Christmas was yesterday it;s Boxing Day in England, Saint Stephens Day in Catholic Europe and Kwanzaa throughout the African American communities. Each as a different way for lengthening th e holiday and each is still filled with goodness.
Boxing Day is the time when the English upper and middle classes went visiting the poor with presents or boxes. Sometimes a fruit cake was added as were biscuits and maybe mince pies.St Stephens' Day is celebrated with turkey stew or pie in Ireland , In Italy it is the feast day of anyone named Stefano or Stefania and a special meal is made in their honor.
Another huge celebration throughout African American households is Kwanzaa. This is relatively new starting in the 1966 by Dr. Maulana Karenga . Dishes reflect more of the American South and the Caribbean. Traditional foods that are usually served are turkey gumbo, grilled chicken with citrus onions and beef and groundnut stew. Wine, juice or water is also served in a cup as well as fruits to represent a rich harvest.
The holidays are still with us, There are many to still celebrate and these include food. Enjoy them.
Today's entry is dedicated to Puff who 's now playing in the clouds with Bert and Bart.
Boxing Day is the time when the English upper and middle classes went visiting the poor with presents or boxes. Sometimes a fruit cake was added as were biscuits and maybe mince pies.St Stephens' Day is celebrated with turkey stew or pie in Ireland , In Italy it is the feast day of anyone named Stefano or Stefania and a special meal is made in their honor.
Another huge celebration throughout African American households is Kwanzaa. This is relatively new starting in the 1966 by Dr. Maulana Karenga . Dishes reflect more of the American South and the Caribbean. Traditional foods that are usually served are turkey gumbo, grilled chicken with citrus onions and beef and groundnut stew. Wine, juice or water is also served in a cup as well as fruits to represent a rich harvest.
The holidays are still with us, There are many to still celebrate and these include food. Enjoy them.
Today's entry is dedicated to Puff who 's now playing in the clouds with Bert and Bart.
Friday, December 25, 2009
A Merry Christmas To All My Readers
Merry Christmas to all my readers throughout the world. May you have received your favorite gifts, food, wine or otherwise. Enjoy this day. Think of why we celebrate it and and let it renew out faith in others and in mankind.
Liz
Liz
Thursday, December 24, 2009
Christmas Eve
Tonight is Christmas Eve. Enjoy it with loved ones, whether they be family and friends. Cherish your family recipes and holiday dishes. Remember the needy and the ones at war. Pray for worldwide peace and tolerance.
Liz
Liz
Wednesday, December 23, 2009
A Holiday Treat La Grenouille
Because of the holidays I thought I'd write about the Times Dining section today on Wednesday (which kind of makes sense because it comes out today). Another new thing is that I'll be writing about a Times restaurant review (something I used to do for that newspaper ) for La Grenouille that famous Manhattan landmark.
The review written by Sam Sifton tells about this 48 year old NYC institution. La Grenouille was right up there at one time with The Russian Tea Room and Elaine's as place to be seen and to enjoy the lush food. It was opened in 1962 by Giselle and Charles Masson, pere, French emigres and now run by their son Charles fils. This is French cusine at its' all time best, meriting a three star rating from The Times. The restaurant is known for its' stocks and sauces that transport everyday meats and vegetables into fare for the gods. There are frogs legs, bien sur, ("La Grenouille means frog)sauteed in garlic, parsley and butter. Another true Parisian dish are the kidneys sauteed in cognac. Dover sole is a must here and La Grenouille's signature dish. It's grilled and then served in a butter sauce. Tableside it's filleted for diners and served with a mustard sauce. This is a meal fit for Monsieur Escoffier.
La Grenouille also has amazing desserts. primarily the souffles. These come in Grand Marnier, chocolate and pear. The restaurant also has the classic tartins as well. There's also a heavenly sounding tarte with warm apples and accompanied by vanilla ice cream. La Grenouille also has Armagnac prune ice cream as well as vanilla and praline. (although after a rich meal , I think dessert would be a simple and soothing cup of Earl Grey tea from the restaurants varied tea chest)
This holiday season treat yourself to dinner at this famed NYC landmark. It's worth the travel time and the cost. This is where France comes to America and brings a gift of heavenly dishes and desserts.
The review written by Sam Sifton tells about this 48 year old NYC institution. La Grenouille was right up there at one time with The Russian Tea Room and Elaine's as place to be seen and to enjoy the lush food. It was opened in 1962 by Giselle and Charles Masson, pere, French emigres and now run by their son Charles fils. This is French cusine at its' all time best, meriting a three star rating from The Times. The restaurant is known for its' stocks and sauces that transport everyday meats and vegetables into fare for the gods. There are frogs legs, bien sur, ("La Grenouille means frog)sauteed in garlic, parsley and butter. Another true Parisian dish are the kidneys sauteed in cognac. Dover sole is a must here and La Grenouille's signature dish. It's grilled and then served in a butter sauce. Tableside it's filleted for diners and served with a mustard sauce. This is a meal fit for Monsieur Escoffier.
La Grenouille also has amazing desserts. primarily the souffles. These come in Grand Marnier, chocolate and pear. The restaurant also has the classic tartins as well. There's also a heavenly sounding tarte with warm apples and accompanied by vanilla ice cream. La Grenouille also has Armagnac prune ice cream as well as vanilla and praline. (although after a rich meal , I think dessert would be a simple and soothing cup of Earl Grey tea from the restaurants varied tea chest)
This holiday season treat yourself to dinner at this famed NYC landmark. It's worth the travel time and the cost. This is where France comes to America and brings a gift of heavenly dishes and desserts.
Tuesday, December 22, 2009
Struffoli That Neopolitan Christmas Treat
Italy has brought the world timeless culinary traditions for Christmas. there's panetone and pan d'oro from Piedmont . torrone from Florence and of course the much beloved struffoli from Naples.This last is a must in Neopolitan homes, capping off a sumptuous Christmas Day dinner. It's a fun dessert for everyone from kids to adults who enjoy this treat.
Struffoli is primarily a Southern Italian pastry made mostly for Christmas and Easter. It's similar to the French croquembouche which is a tower of cream puffs. Struffoli is smaller with the shape resembling a beehive or Christmas tree.Most families just use a simple dough made from flour, water, eggs and yeast. This is left to rise and then rolled into marble sized balls. The balls are then fried in extra virgin olive oil.and left to drain, Later they are then assembled into a pyramid and then coated with a honey -lemon syrup . Once this is set. the baker usually dusts on sprinkles , almonds or silver dragees. There are struffoli variations with the addition of limoncello or G rand Marnier in the dough and then after the shape is assembled dusted only with confectioner's sugar.
Struffoli is relatively easy to make. Beginners can have fun with it, especially shaping the balls in the palm of their hands. The dough requires a little effort with just rolling out. However, unlike cookies. there's no cutting or baking not to mention elaborate decorating. The assembly can be fun and again you don't have to be a grand baker to accomplish it. If you want you can make mini mounds which are easier to handle.
Struffoli is a great holiday treat. This traditional dessert is really a snap to make and assemble. Best of all its delicious and a good way to cap off a Christmas dinner.
Struffoli is primarily a Southern Italian pastry made mostly for Christmas and Easter. It's similar to the French croquembouche which is a tower of cream puffs. Struffoli is smaller with the shape resembling a beehive or Christmas tree.Most families just use a simple dough made from flour, water, eggs and yeast. This is left to rise and then rolled into marble sized balls. The balls are then fried in extra virgin olive oil.and left to drain, Later they are then assembled into a pyramid and then coated with a honey -lemon syrup . Once this is set. the baker usually dusts on sprinkles , almonds or silver dragees. There are struffoli variations with the addition of limoncello or G rand Marnier in the dough and then after the shape is assembled dusted only with confectioner's sugar.
Struffoli is relatively easy to make. Beginners can have fun with it, especially shaping the balls in the palm of their hands. The dough requires a little effort with just rolling out. However, unlike cookies. there's no cutting or baking not to mention elaborate decorating. The assembly can be fun and again you don't have to be a grand baker to accomplish it. If you want you can make mini mounds which are easier to handle.
Struffoli is a great holiday treat. This traditional dessert is really a snap to make and assemble. Best of all its delicious and a good way to cap off a Christmas dinner.
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