Guess what, guys? I'm back and this time I'm wireless. I decided to buy a new Toshiba hybrid laptop/notebook. Yes, it's about time. What this means is that I can now interview chefs right as they're cooking or go to restaurants and take pictures of them as I'm reviewing them . I'll be able to spot new trendy restaurants in my state(New Jersey) and then show you them. Live.
Will this change Foodie Pantry? Absolutely. I'll be able to stream some interesting sites to you .
Stay tuned. This only gets better. Trust me
Saturday, April 10, 2010
Wednesday, April 7, 2010
Tech Difficulties Please Hold On
I'm experieincing technical difficulties with my computer. I don't know how long Foodie Pantry will be down . My guess is a week to ten days.Ttake a breather the way I am or look a t previous posts. Reread the one I wrote about Mariah Carey's new Angel Champagne. That drops in the US at the end of this month and it promises to be the best new sparkling wine ever.
See you soon (hopefully)
Liz
See you soon (hopefully)
Liz
Tuesday, April 6, 2010
Salmon Heathy Goodness
Salmon is one of those foods that's not only good for you but also tasty.It's good for both the body and the palate. Salmon is also one of the most versatile of all the fishes going from pan to grill, from sushi to lox. It also can be served at any time, form breakfast right on through to dinner.Salmon is the perfect seafood for any cook from the novice to the pro.
Most salmon eaten is usually the salt water kind. These are divided into sub categories: Atlantic and Pacific . The Atlantic salmon are farmed while the Pacific variety are more "freer ranged"or wild. There are some fresh water salmon breeds that are also sold in fish markets and groceries. These are the sockeyes and come come from Alaska mostly. Keep in mind that the salt water ones from the Atlantic do contain PCB a dixoin that can cause damage to the body. If you're buying salmon, ask specifically for the Pacific grown ones because they will be healthier for you. All salmon contain Omega 3 fatty acids which are good anti cancer agents as well as brain food. (meaning they speed up the growth of brain cells) Salmon is usually a pinkish coral in color although you can buy white fleshed kind. the color comes from the fish eating carotenoid pigments found in krill and other smaller seafood (like shrimp). Most people prefer their salmon with this rich reddish hue.
Salmon is a versatile meat. It can be grilled with just a spritz of lemon or a variety of marinades.This makes for th e perfect summer time dinner, especially with a side of quick made rice pilaf or a nice fresh picked garden salad.Another easy and tempting dish are salmon cakes. These are similar to the classic crab ones except that Worcester sauce and cheddar are added. A salmon mousse makes a wonderful spread when you're having guest overs for hors oeuvres and drinks. Don't forget about salmon for breakfast it can sub in nicely for Canadian bacon in Eggs Benedict and is often included in omelets.
Salmon is a versatile fish that can be made a variety of way. Not only that; it tastes good but it's good for you. It's the perfect food on any level, whether culinary or dietary. Salmon is just full of goodness and health.
Most salmon eaten is usually the salt water kind. These are divided into sub categories: Atlantic and Pacific . The Atlantic salmon are farmed while the Pacific variety are more "freer ranged"or wild. There are some fresh water salmon breeds that are also sold in fish markets and groceries. These are the sockeyes and come come from Alaska mostly. Keep in mind that the salt water ones from the Atlantic do contain PCB a dixoin that can cause damage to the body. If you're buying salmon, ask specifically for the Pacific grown ones because they will be healthier for you. All salmon contain Omega 3 fatty acids which are good anti cancer agents as well as brain food. (meaning they speed up the growth of brain cells) Salmon is usually a pinkish coral in color although you can buy white fleshed kind. the color comes from the fish eating carotenoid pigments found in krill and other smaller seafood (like shrimp). Most people prefer their salmon with this rich reddish hue.
Salmon is a versatile meat. It can be grilled with just a spritz of lemon or a variety of marinades.This makes for th e perfect summer time dinner, especially with a side of quick made rice pilaf or a nice fresh picked garden salad.Another easy and tempting dish are salmon cakes. These are similar to the classic crab ones except that Worcester sauce and cheddar are added. A salmon mousse makes a wonderful spread when you're having guest overs for hors oeuvres and drinks. Don't forget about salmon for breakfast it can sub in nicely for Canadian bacon in Eggs Benedict and is often included in omelets.
Salmon is a versatile fish that can be made a variety of way. Not only that; it tastes good but it's good for you. It's the perfect food on any level, whether culinary or dietary. Salmon is just full of goodness and health.
Monday, April 5, 2010
Easter Monday A Time For Picnics
Today is Easter Monday - a time when most families throughout Europe take the day off and have a lovely Spring picnic. I wish we could do this here in the States. The weathe r is perfect for it. Besides there’s nothing like enjoying a fun meal with family under sunny skies. An Easter Monday picnic is a great way to unwind after a hectic holiday weekend plus using up leftovers from yesterday’s feasting.
If you do have the day off pack a lunch and pack the kids You can make some delicious ham sandwiches with your Easter meal’s leftover ham. Add some celery seed laced mayo and a potato roll and it’s a great lunch. You can also chop the ham , add celery and mayo and make a yummy ham salad. Another thing is using up those Easter eggs before they go bad. Peel and either have a side of hard boiled eggs or an egg salad. If there are no leftovers, pick up some freshly sliced chicken or turkey at your supermarket and then create heroes for you and your family.
Spring picnics also have the greens of the season too. You can make a light yet filling salad using field greens and any leftover asparagus. Cut the asparagus into one inch pieces, add what’s left over of the Easter eggs . . If you want, toss in some grape tomatoes to give the salad some color. Top with a vinaigrette and voici -la you have the perfect salad.
If you’re lucky to have this day off, then go out and enjoy it. Transform yesterday’s holiday meal into a the perfect picnic lunch. Bring a favorite drink along with a kite or a Frisbee and you have a great and fun Easter Monday outing!
If you do have the day off pack a lunch and pack the kids You can make some delicious ham sandwiches with your Easter meal’s leftover ham. Add some celery seed laced mayo and a potato roll and it’s a great lunch. You can also chop the ham , add celery and mayo and make a yummy ham salad. Another thing is using up those Easter eggs before they go bad. Peel and either have a side of hard boiled eggs or an egg salad. If there are no leftovers, pick up some freshly sliced chicken or turkey at your supermarket and then create heroes for you and your family.
Spring picnics also have the greens of the season too. You can make a light yet filling salad using field greens and any leftover asparagus. Cut the asparagus into one inch pieces, add what’s left over of the Easter eggs . . If you want, toss in some grape tomatoes to give the salad some color. Top with a vinaigrette and voici -la you have the perfect salad.
If you’re lucky to have this day off, then go out and enjoy it. Transform yesterday’s holiday meal into a the perfect picnic lunch. Bring a favorite drink along with a kite or a Frisbee and you have a great and fun Easter Monday outing!
Saturday, April 3, 2010
Holy Saturday The Start Of Easter
Today is Holy Saturday the start of the Easter weekend. It's a time for Catholics to get their food blessed by their local clergy while other Christians prepare the dinners for tomorrow; Easter dinner. This year we shared our Easter with the Greek Orthodox so there may be some cross cultural celebrating with classic Hellenic holiday foods with other European dishes.
Today is also when millions of kids and their parents dye eggs which is always fun. This goes back to the Zoroastrians who gave colored eggs out for their new year which was the Spring Equinox. Also ther e is th e legend of Mary Magdalene bringing eggs to eat while waiting for Christ to rise from the dead. upon His Resurrection the eggs turned bright red. This may be the reason behind the Greeks giving out red eggs at Easter.Nowadays kids can have fun dying them different colors and applying wax to create a batik effect.
No matter what you believe in have a good Easter tomorrow. Enjoy it and the sweets and surprises it may bring.
Liz
Today is also when millions of kids and their parents dye eggs which is always fun. This goes back to the Zoroastrians who gave colored eggs out for their new year which was the Spring Equinox. Also ther e is th e legend of Mary Magdalene bringing eggs to eat while waiting for Christ to rise from the dead. upon His Resurrection the eggs turned bright red. This may be the reason behind the Greeks giving out red eggs at Easter.Nowadays kids can have fun dying them different colors and applying wax to create a batik effect.
No matter what you believe in have a good Easter tomorrow. Enjoy it and the sweets and surprises it may bring.
Liz
Friday, April 2, 2010
Good Friday - Day of Fasting And Observance
Today is Good Friday , one of the most holiest of the Christian holidays. It’s a time when some Catholics fast while others , including most of the Protestant sects forgo meat. I will be observing the holiday as well by not eating meat and settling on the traditional Piedmontese style asparagus for dinner . Some prefer to go the fish and seafood route which is allowed . Some of the stricter , such as the Greek Orthodox usually forbid dairy products too or fast for a certain period of time today .
Observe the day whatever Christian beliefes you hold.
Liz
Observe the day whatever Christian beliefes you hold.
Liz
Thursday, April 1, 2010
No Joke Good Irish Cuisine
If you see the phrase good Irish cooking you may think it's a joke, especially with today being April Fool's Day. Yet that was the featured article in yesterday's New York Times Dining Section.,written by Dining regular Julia Moskin. She interviews the Alice Waters of the Emerald Isle, Darina Allen. hers is an interesting piece about the changes in Gaelic cooking and the many improvements that have been made.
Ms. Allen is more than just a champion of Irish cooking however. She runs the Ballymaloe Cookery School which is a twelve week course on all sorts of cooking and even 19th Century preparation skills. There is butter making, bacon curing and animal skinning as part of the work. She demands her students have a hands on approach to cooking starting with them planting their own vegetables and herb gardens.Ms Allen is part of the fresh food locavore revolution which advocates cooks use nearby farms and orchards.
Let's not forget her contribution to Irtish cooking. It is simple and humble, learned from her mother in law Myrtle Allen, a proprietress of the Ballymaloe House.This was a restaurant that featured true Irish cooking complete with brown bread , smoked eel, fresh picked turnips and apple cake made with the farm's freshly made yellow butter.She showed what could be done with what the Irish had to work with for centuries,After all the Brits robbing them of their best products After all all the best Irish products such as salmon, lamb and beef were all taken by the British. This left the natives with a limited and simple diet. However the island, is rich in other seafood such as fish both fresh and salt water., along with goats and sheep, herbs berries,turnips onions and the famous potato There are a number of dishes that can be made with these. All are nutritious yet delicious. Most of all they are fresh and locally grown and raised.
Irish cooking is no longer a joke . It's not just corned beef and cabbage anymore. It is a full bodied and flavorful cuisine straight from the garden and fields .The real April fool in all of this are the foodies who think Irtish cooking is nothing more than something from a bad St Patrick's Day menu. It's so much more thanks to Darina Allen.
Ms. Allen is more than just a champion of Irish cooking however. She runs the Ballymaloe Cookery School which is a twelve week course on all sorts of cooking and even 19th Century preparation skills. There is butter making, bacon curing and animal skinning as part of the work. She demands her students have a hands on approach to cooking starting with them planting their own vegetables and herb gardens.Ms Allen is part of the fresh food locavore revolution which advocates cooks use nearby farms and orchards.
Let's not forget her contribution to Irtish cooking. It is simple and humble, learned from her mother in law Myrtle Allen, a proprietress of the Ballymaloe House.This was a restaurant that featured true Irish cooking complete with brown bread , smoked eel, fresh picked turnips and apple cake made with the farm's freshly made yellow butter.She showed what could be done with what the Irish had to work with for centuries,After all the Brits robbing them of their best products After all all the best Irish products such as salmon, lamb and beef were all taken by the British. This left the natives with a limited and simple diet. However the island, is rich in other seafood such as fish both fresh and salt water., along with goats and sheep, herbs berries,turnips onions and the famous potato There are a number of dishes that can be made with these. All are nutritious yet delicious. Most of all they are fresh and locally grown and raised.
Irish cooking is no longer a joke . It's not just corned beef and cabbage anymore. It is a full bodied and flavorful cuisine straight from the garden and fields .The real April fool in all of this are the foodies who think Irtish cooking is nothing more than something from a bad St Patrick's Day menu. It's so much more thanks to Darina Allen.
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