Usually beer is reserved for the Summer. There's nothing like a cold brewski with a barbecue or a shared pizza on the deck. yet winter calls for it too. Dunkel beers or dark beers are perfect for this time o year.They are hearty and a complex blend of flavors - not unlike winter dishes. They are the perfect chill chasers
IN the New York Times Wednesday's Dining section Eric Asimov explains this brew. Dunkel is from the German word for dark. These beers have a chocolate color as opposed to a light golden one. The taste also has cocoa overtones thanks to a special caramelizing technique called decoction. Mr. Asimov tested several from Austria and Germany however there are some American brews that are also very good. He gave three stars to one out of Milwaukee, Wisconsin called Lakefront Eastside Dark and also to the Saranac Black Forest brewed in Utica , New York.
What goes with Dunkel beer? Not surprisingly rye breads and hearty meats. there is an extra recipe from another Times contributor Florence Fabricant. It is a mash of borlotti beans along with pastrami and various spices and mustards. I can also see Dunkels being served with hearty fresh off the bone ham and pork sandwiches on mustard slathered pumpernickel or rye bread.Dunkel beers are probably very good with sauerbraten too during these cold nights.
For an interesting variation try Dunkel beers. They are hearty and flavorful. Perfect for these chilly, snowy nights when the landscape resembles the Bavarian or Austrian Alps!
Friday, January 7, 2011
Thursday, January 6, 2011
Foodie Down Virus Or Food Poisioning
Everyone,
I either have a nasty virus or some vicious food poisoning. it's taking a great effort to write this. I'll be backtomorrow with my take on Eric Asimov's NY TImes Spirit's columns,
Look at past Foodie Pantry entries, I can't even look at real food right now.
Liz
I either have a nasty virus or some vicious food poisoning. it's taking a great effort to write this. I'll be backtomorrow with my take on Eric Asimov's NY TImes Spirit's columns,
Look at past Foodie Pantry entries, I can't even look at real food right now.
Liz
Wednesday, January 5, 2011
Making A Hash Of It
hash is always a cold weather favorite. It;s also a good way of getting rid of leftover meat. Besides what breakfast wouldn't be complete without a side order of it? It also makes a good lunch and quick dinner too and it's a snap to make up.
Today's New York Times' Dining section celebrated this much made American classic. The article, written by Dining regular, Julia Moskin show not only recipes but also where to get the best made hash in the New York Metro area. Homemade hash is easy to make. It's usually leftover meat fried with potatoes and sweetened with caramelized onions. Technically you can use any leftover but corned beef or any kind of red meat or sausage is the best. Potatoes are usually cubed but you can add some mashed to give it body and binding. Traditional hash has two sunny side up eggs plopped down on it before it's served.
There are some variations. The corned beef is sometimes doubly spiced t give the hash zing. Instead of cooking it in the usual water some chefs cook theirs in oil ,leaving a beautifully browned hash. A Spanish version includes chorizo and some barely cooked eggs over french fries. Of course there is the famed red flannel hash cooked with beets - hence the name - and horseradish. Some use corned bread to soak up whatever juices the hash has (this seems the most tastiest). One chef serves it with a side of dandelion greens for a Southern spin on it . Another idea is just a small green side salad if it's a lunch or dinner hash.
Hash is a great dish any time of day.It's also an efficient way of getting rid of leftovers is tasty fashion. Best of all you can make it any way you prefer!
Today's New York Times' Dining section celebrated this much made American classic. The article, written by Dining regular, Julia Moskin show not only recipes but also where to get the best made hash in the New York Metro area. Homemade hash is easy to make. It's usually leftover meat fried with potatoes and sweetened with caramelized onions. Technically you can use any leftover but corned beef or any kind of red meat or sausage is the best. Potatoes are usually cubed but you can add some mashed to give it body and binding. Traditional hash has two sunny side up eggs plopped down on it before it's served.
There are some variations. The corned beef is sometimes doubly spiced t give the hash zing. Instead of cooking it in the usual water some chefs cook theirs in oil ,leaving a beautifully browned hash. A Spanish version includes chorizo and some barely cooked eggs over french fries. Of course there is the famed red flannel hash cooked with beets - hence the name - and horseradish. Some use corned bread to soak up whatever juices the hash has (this seems the most tastiest). One chef serves it with a side of dandelion greens for a Southern spin on it . Another idea is just a small green side salad if it's a lunch or dinner hash.
Hash is a great dish any time of day.It's also an efficient way of getting rid of leftovers is tasty fashion. Best of all you can make it any way you prefer!
Tuesday, January 4, 2011
Warm And Hearty Winter Meals
Now that' it's January it's time to think of filling ourselves and our families with good warm dinners. there''s a lot to choose from , casseroles, stews cassoulets. These are hearty and stick to your ribs nourishing. They're the perfect come home to dish after blustery and snowy cold days.
Casseroles are originally French in origin and refer to a saucepan . It is usually any kind of meat with vegetables and bound together with either flour pasta or rice. There is usually liquid added such as stock or broth but you can also add wine gin or cider. All casseroles have a crunchy topping. The most famous is the tuna one. This is a perfect one on Friday or Saturday nights. and it;s simple to make.One of the easiest is baked mac and cheese.This you can have fun with because you can add bacon or ham to give it more flavor or vary the cheese by using sharp cheddar or even jalapeno for extra bite.
Stews and cassoulets are another way t go. Stews are the easiest because you can make them in the morning via crockpot. Then you can let them cook up all day. There's; nothing like a hearty beef stew to come home to . Better yet it's pretty easy to make. You can add onion soup and beef gravy for a really thick one . make some dumplings too . Cassoulet is a little harder to whip up but not that complicated. This is a variation of the casserole yet has some stew elements in it. A true French one has duck along with sausage and beans in it. You can also make it with added lamb and pork too.
There's nothing like a warm and hearty winter dishes during these cold nights. They;re not only tasty but filling. They're the perfect frosty weather comfort foods!
Casseroles are originally French in origin and refer to a saucepan . It is usually any kind of meat with vegetables and bound together with either flour pasta or rice. There is usually liquid added such as stock or broth but you can also add wine gin or cider. All casseroles have a crunchy topping. The most famous is the tuna one. This is a perfect one on Friday or Saturday nights. and it;s simple to make.One of the easiest is baked mac and cheese.This you can have fun with because you can add bacon or ham to give it more flavor or vary the cheese by using sharp cheddar or even jalapeno for extra bite.
Stews and cassoulets are another way t go. Stews are the easiest because you can make them in the morning via crockpot. Then you can let them cook up all day. There's; nothing like a hearty beef stew to come home to . Better yet it's pretty easy to make. You can add onion soup and beef gravy for a really thick one . make some dumplings too . Cassoulet is a little harder to whip up but not that complicated. This is a variation of the casserole yet has some stew elements in it. A true French one has duck along with sausage and beans in it. You can also make it with added lamb and pork too.
There's nothing like a warm and hearty winter dishes during these cold nights. They;re not only tasty but filling. They're the perfect frosty weather comfort foods!
Monday, January 3, 2011
Tough Foodie Resolutions
It's tough being a foodie and dealing with new year's resolutions. After all what's bad for us is usually the tastiest. What's good for us usually isn't. What to do? Try to be good throughout the whole year but throw in a little naughtiness along the way (which I guess can be said for life in general too).
If there's something you crave like soda (my vice) then in once in a while. Slowly wean yourself away from it. Try flavored seltzer which has the carbonation and the taste but no sugar and absolutely no calories. Surprisingly it's a refreshing kick , especially with ice added. There are some great flavors too , like lemon lime, peaches and cream and my fave black cherry. For fast food lovers think about having that burger and fries maybe once a month. That way it's something you can still eat but it;s becomes a treat rather than a habit.
The worst foodie vice - anything dessert or sweet. Candy is just the downfall of anyone making a resolution. You can change your sugar habit Try the extra dark chocolate which is much better for you than the milk. Or better yet. try chocolate covered cranberries and blueberries. Yes. they;re decadent but the dark chocolate and the berries are a little more healthier than those milk chocolate enrobed caramels. Cakes and cookies are another matter. Limit yourself to maybe a treat once in a great while. have a cup cake every so often to satisfy your cravings. That usually does to for many sugar addicted foodies.
I;ts tough making any kind of resolution and sticking to it. Luckily with food there are so man ways t get around it while still resolving . it just takes creativity and a bit of will power.
If there's something you crave like soda (my vice) then in once in a while. Slowly wean yourself away from it. Try flavored seltzer which has the carbonation and the taste but no sugar and absolutely no calories. Surprisingly it's a refreshing kick , especially with ice added. There are some great flavors too , like lemon lime, peaches and cream and my fave black cherry. For fast food lovers think about having that burger and fries maybe once a month. That way it's something you can still eat but it;s becomes a treat rather than a habit.
The worst foodie vice - anything dessert or sweet. Candy is just the downfall of anyone making a resolution. You can change your sugar habit Try the extra dark chocolate which is much better for you than the milk. Or better yet. try chocolate covered cranberries and blueberries. Yes. they;re decadent but the dark chocolate and the berries are a little more healthier than those milk chocolate enrobed caramels. Cakes and cookies are another matter. Limit yourself to maybe a treat once in a great while. have a cup cake every so often to satisfy your cravings. That usually does to for many sugar addicted foodies.
I;ts tough making any kind of resolution and sticking to it. Luckily with food there are so man ways t get around it while still resolving . it just takes creativity and a bit of will power.
Saturday, January 1, 2011
Have A Happy, Healthy, Tasty 2011
It's the New Year and I wish everyone a year filled with health, happiness and new treats and tastes. For myself I am going to be getting that juicer with my Target gift cards. I want to be healthier for this next year. I'm looking forward to making some dietary changes (goodbye white anything , hello brown and wholesome, good bye soda, helloooo fresh juice!!!!!!)
Hopefully there will be some kicks along the way. There are always new fads and trends to sample, along with new restaurants and cafes to try. I look forward to writing about all of them in "11 . (can you believe how fast this century is flying by???)
If there's anything you want to see or ask about feel free. Foodie Pantry is always open.
Liz
Hopefully there will be some kicks along the way. There are always new fads and trends to sample, along with new restaurants and cafes to try. I look forward to writing about all of them in "11 . (can you believe how fast this century is flying by???)
If there's anything you want to see or ask about feel free. Foodie Pantry is always open.
Liz
Friday, December 31, 2010
Eating Lucky In The New Year
It's New Year's Eve and it;s time for celebrating .Its' the time for eating foods that will bring us luck in the new year. Many of us have cultural as well as personal superstitions or beliefs.They can range from sugary to savory.
The Germans have thier own fish influenced way of bringing in a brand new year. It's customary to eat herring for good luck and prosperity. There's nothing like a bite of the fish to ring in good times and hopefulness. Hopping John or black eyes peas are what they eat in the South, their origin coming from Africa. The Scots have the ever yummy haggis which is oatmeal and offal inside a sheep's gut. (seriously) It;'s usually not just eaten tonight but uring th e entire month though.
New year;s food traditions also have a sweet side. The Jews start Rosh Shannah off by eating something sweet to ensure a sweet year and some carry it into the Christian year as well. The Spanish start off the New Year's countdown with twelve grapes each representing a sweet new year and for the twelve stroke son the clock. Greek people bake a cake in which a ring is hidden. If it's found then that person receives good luck for the next year.
Food and tradition will always go together. It's no more evident tonight on New Year's Eve. Ring it in with a your favorite or cultural dishes. They may just bring you luck.
The Germans have thier own fish influenced way of bringing in a brand new year. It's customary to eat herring for good luck and prosperity. There's nothing like a bite of the fish to ring in good times and hopefulness. Hopping John or black eyes peas are what they eat in the South, their origin coming from Africa. The Scots have the ever yummy haggis which is oatmeal and offal inside a sheep's gut. (seriously) It;'s usually not just eaten tonight but uring th e entire month though.
New year;s food traditions also have a sweet side. The Jews start Rosh Shannah off by eating something sweet to ensure a sweet year and some carry it into the Christian year as well. The Spanish start off the New Year's countdown with twelve grapes each representing a sweet new year and for the twelve stroke son the clock. Greek people bake a cake in which a ring is hidden. If it's found then that person receives good luck for the next year.
Food and tradition will always go together. It's no more evident tonight on New Year's Eve. Ring it in with a your favorite or cultural dishes. They may just bring you luck.
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