Ever look into your pantry or fridge and just sigh? You're faced with the same boring ingredients day after day , year after year? Do you feel like you're boxed into making the same dishes?Then revamp your cooking. Use the same old stuff but in a different dish? You'd be surprised at what you can come up with.
Rice and cornmeal can be pretty boring. They do make a great aides for dishes like gumbo and the latter for chicken cacciatore. However they are also wonderful at the bottom of a chili bowl. Their creamy blandness is the perfect foil for any chili's fieriness and chunky texture.Pasta too is great with traditional sauces but you can also use it to make a zesty low mein or even fried into Chinese birds nests to house creations like Szechuan beef or curried chicken. Veggies , usually reserved for salads and sides can make wonderful grilled kabobs . Try onion peppers and grape tomatoes for a fun and new hors d"oeuvre.
Sweets also can turn run of the mill. Those Lorna Doone and Social Tea cookies can be used instead of Nilla wafers for ice box puddings.Even the wafers, especially the new multicolored ones, are a neat for layering in a trifle or individual parfaits. Take a plain chocolate bar. Scrape it along a hasp and then add it to softened plain vanilla ice cream to create stratichella, Italian chocolate chip ice cream. You can also add it to puddings for some extra crunch. That ho hum fruit bowl can be made into a dozen different things to help you come up with fun snacks and desserts.
Boring ingredients don;t have to be boring. Think outside the cookbook for once and try your own hand at creating novel dishes. it;s a fun way to approach the ordinary!
Monday, February 21, 2011
Saturday, February 19, 2011
Flavored Vodkas
Vodka is a strong enough drink on it;s own . Yet there''s just one problem, no flavor, literally it';s a great mixer drink. After all it makes for wonderful screwdrivers and Cape Codders.However it's not memorable, not like champagne or whiskey. However that;s all being amended these days thanks to the help of some flavoring.
Flavored vodka is nothig n ew. Poles and Russians have been flavoring theirs for centuries mostly with local fruit, herb and honeys, However in this day and age it's not unusual for companies like Stoli to include odd flavors not normally associated with the drink. there is a bacon flavored one - perfect for those brunch Bloody Marys; as well as a cotton candy one (this one should stand alone and not e mixed with anything) There are the also the more palatable fruit ones that have infusions of everything from grape tokiwi in them. The brand Three Olives also produces one with tomato and root beer
Who produces the best flavored vodka? Of course the answer would be Stolichnaya or Stoli.The company has been around for a long time(since the early 1900' s)Stoli takes its' product and gives it a modern day US twist by including flavors such as cranberry and raspberry along with popular vanilla, apple and blackberry. However the British Three Olive s is the hot dogger here with its'off the wall yet surprisingly workable tastes that include bubblegum and watermelon. This is the brand served in clubs and private house parties, appealing to th e thirty and younger set.
Vodka isn't just that strong drink used as a mixer. Now it's coming into its; own being infused with a variety of sweet and savory flavors. it;s growing up and expanding to fit a market that demands more than just the original.
Flavored vodka is nothig n ew. Poles and Russians have been flavoring theirs for centuries mostly with local fruit, herb and honeys, However in this day and age it's not unusual for companies like Stoli to include odd flavors not normally associated with the drink. there is a bacon flavored one - perfect for those brunch Bloody Marys; as well as a cotton candy one (this one should stand alone and not e mixed with anything) There are the also the more palatable fruit ones that have infusions of everything from grape tokiwi in them. The brand Three Olives also produces one with tomato and root beer
Who produces the best flavored vodka? Of course the answer would be Stolichnaya or Stoli.The company has been around for a long time(since the early 1900' s)Stoli takes its' product and gives it a modern day US twist by including flavors such as cranberry and raspberry along with popular vanilla, apple and blackberry. However the British Three Olive s is the hot dogger here with its'off the wall yet surprisingly workable tastes that include bubblegum and watermelon. This is the brand served in clubs and private house parties, appealing to th e thirty and younger set.
Vodka isn't just that strong drink used as a mixer. Now it's coming into its; own being infused with a variety of sweet and savory flavors. it;s growing up and expanding to fit a market that demands more than just the original.
Friday, February 18, 2011
Dieting Dilemma - It Tastes Too Good!
Foodies always have a big problem on their hands. We gain weight - and fast. It's just that we can't resist good tasting food. Unfortunately to much of a good thing puts on the pounds. Then it;s back to diet food - which is usually bland, unexciting and has about as much taste as cardboard. What's a fat foodie to do?
Surprisingly keep eating what you love.You can still enjoy fries and burger, cookies and lattes. There are two ways of tackling this yummy food problem. Moderation . Eat what you like but in little increments or eat full portions but maybe once or twice a month. In other words you can share that splice of pizza or basket of onion rings or fries or just eat a few every so often. either way treat them as treats. Some people hold off with eating the fun stuff for the weekends. This makes them food that much more special and fun after a grueling week of low cal fare.
Another solution is to make diet foods tasty. use more herbs and spices to liven up salads and grilled foods. If you;re becoming tired of constantly eating grilled chicken or fish take it to the next level. Add lime juice to the cooking process to make it tastier. Salads boring you? Switch vinegars. Apple cider vinegar gives traditional vinaigrette a whole new spin and actually makes whatever is on your salad tastier. If you're tired of eating the same kind of fruit, mix it up by going for something else.
Don't worry if you've put on a few pounds. There are ways of getting the weight off while still enjoying your favorite foods. It does take some thinking and planning but it can be done. You can have your cake, fries and pizza and eat them too.
Surprisingly keep eating what you love.You can still enjoy fries and burger, cookies and lattes. There are two ways of tackling this yummy food problem. Moderation . Eat what you like but in little increments or eat full portions but maybe once or twice a month. In other words you can share that splice of pizza or basket of onion rings or fries or just eat a few every so often. either way treat them as treats. Some people hold off with eating the fun stuff for the weekends. This makes them food that much more special and fun after a grueling week of low cal fare.
Another solution is to make diet foods tasty. use more herbs and spices to liven up salads and grilled foods. If you;re becoming tired of constantly eating grilled chicken or fish take it to the next level. Add lime juice to the cooking process to make it tastier. Salads boring you? Switch vinegars. Apple cider vinegar gives traditional vinaigrette a whole new spin and actually makes whatever is on your salad tastier. If you're tired of eating the same kind of fruit, mix it up by going for something else.
Don't worry if you've put on a few pounds. There are ways of getting the weight off while still enjoying your favorite foods. It does take some thinking and planning but it can be done. You can have your cake, fries and pizza and eat them too.
Thursday, February 17, 2011
An Ever Changing Menu
Every restaurant change sits menu from time to time. They have to in order to garner a crowd and keep themselves fresh. However imagine changing your entire menu every three months. One restaurant has done this. it not only keeps the attitude fresh but keeps customers and regulars guessing.
This was the subject of an article written by Julia Moskin in yesterday's Times Dining section. the article is about the appropriately named Chicago restaurant Next. the chef and owner Grant Achatz has his menu go through a complete metamorphosis. Right now he's featuring the foods the great 19th Century chef Georges Augustus Escoffier made, mining a wealth of sauces that have been rarely tasted since then. His other inspirations are Kyoto on the springtime, Palermo int he late 1940;s and surprisingly Hong Kong in th e future 2036. There is also the dark date of 1996 when he found out he had oral cancer (luckily for us he has been completely cured)he has a knack for using creativity and time honored recipes. it must be interesting working with and for him .
This concept is a new one and I can see Mr. Achatz opening up a branch in New York and possibly even Los Angles.It would be fun t o see what s next on a brand new menu. The big question would be would it appeal to some diners. I know New Yorkers and even some New Jerseyites who would flip if their favorites were taken off the menu for a good six months to a year or expecting pasta and bruschetta and being only offered coconut shrimp and mei fun instead. How would that play out?
Next is a bold and promising idea that I hope takes hold here. Imagine a restaurant that reinvents itself more times than Madonna and Lady Gaga. Now that's some wild eating
This was the subject of an article written by Julia Moskin in yesterday's Times Dining section. the article is about the appropriately named Chicago restaurant Next. the chef and owner Grant Achatz has his menu go through a complete metamorphosis. Right now he's featuring the foods the great 19th Century chef Georges Augustus Escoffier made, mining a wealth of sauces that have been rarely tasted since then. His other inspirations are Kyoto on the springtime, Palermo int he late 1940;s and surprisingly Hong Kong in th e future 2036. There is also the dark date of 1996 when he found out he had oral cancer (luckily for us he has been completely cured)he has a knack for using creativity and time honored recipes. it must be interesting working with and for him .
This concept is a new one and I can see Mr. Achatz opening up a branch in New York and possibly even Los Angles.It would be fun t o see what s next on a brand new menu. The big question would be would it appeal to some diners. I know New Yorkers and even some New Jerseyites who would flip if their favorites were taken off the menu for a good six months to a year or expecting pasta and bruschetta and being only offered coconut shrimp and mei fun instead. How would that play out?
Next is a bold and promising idea that I hope takes hold here. Imagine a restaurant that reinvents itself more times than Madonna and Lady Gaga. Now that's some wild eating
Wednesday, February 16, 2011
Food Of The Stars
Ever wonder what your fave celebs eat? Do they chow down ion burgers and fries like you and me? Or do they just inhale a lettuce leaf and spring water? Today's Times Dining section answered this question.
And yes they do eat real food like we do.
The era of the willowy starlet is gone as Jeff Gordenier, a Dining regular contributor has found out. They love hearty breakfasts and lunches. Stephanie March, the former Law and Order SVU actress loves anything fried from chicken to steak. Luckily Ms. march is married to Bobby Flay who can satisfy all her culinary whims and passions. other actresses such as Mila Kunis of"Black Swan loves Mickey' D's supersized mealswhile Drew Barrymore is famous for her lifelong love of baked mac and cheese.
The real problem is what about the guys. Do we obsess over Christian Bale's or Colin Firth's diets? Do we care if Clooney eat a hot dog or lasagna?Or if he gains weight? no!There's this absurd double standard that means we scrutinize what any female actor eats while the males of the species can pig out whenever and whatever they choose. It's ridiculous. Luckily we're starting to appreciate the curvaceous actress again such as Chrisitna Hendricks or Sofia Vergatos
Yes, those starlets eat real food. They were real people before they became famous. They weren't; dropped from the skies by the gods and goddesses, destined to live on air and love from their fans. They need bacon and eggs, pizza and burgers to survive , like the res t of us mere mortals
And yes they do eat real food like we do.
The era of the willowy starlet is gone as Jeff Gordenier, a Dining regular contributor has found out. They love hearty breakfasts and lunches. Stephanie March, the former Law and Order SVU actress loves anything fried from chicken to steak. Luckily Ms. march is married to Bobby Flay who can satisfy all her culinary whims and passions. other actresses such as Mila Kunis of"Black Swan loves Mickey' D's supersized mealswhile Drew Barrymore is famous for her lifelong love of baked mac and cheese.
The real problem is what about the guys. Do we obsess over Christian Bale's or Colin Firth's diets? Do we care if Clooney eat a hot dog or lasagna?Or if he gains weight? no!There's this absurd double standard that means we scrutinize what any female actor eats while the males of the species can pig out whenever and whatever they choose. It's ridiculous. Luckily we're starting to appreciate the curvaceous actress again such as Chrisitna Hendricks or Sofia Vergatos
Yes, those starlets eat real food. They were real people before they became famous. They weren't; dropped from the skies by the gods and goddesses, destined to live on air and love from their fans. They need bacon and eggs, pizza and burgers to survive , like the res t of us mere mortals
Tuesday, February 15, 2011
Foods For A Sick Day
There's nothing quite like a stomach flu or cold to kill an appetite. The problem is you have to eat. The more nourishment you have in your the faster you'll get well. The problem is what to eat. The answer is to eat simply. There's enough foods out there that can take you through a few days of discomfort.
Soup is one of the best foods to have when you're feeling not quite yourself. A clear broth or consomme is always good if you;re battling any kind of stomach flu or virus. Just add some plain Saltines and you;re good to go. Another favorite is chicken soup or even what the Northern Italians make , panne pesto , bread crumb soup. This is what has helped and almost cured generations of Piedmontese and all it is is just beaten eggs with bread crumbs in a chicken or vegetable broth. As you're feeling better or even have a cold then you can work your way up to minestrone.
Rice is another good sick day food as is pasta. Both can be made plain and then served with butter. Both make for light but nutritious lunch or dinner. It's also filling and easy to make if you;re on your own. Simple toast is good but you can also have plain slices of chicken turkey or even roast beef. Forget adding mayo or mustard. Just stick with light sprinklings of salt and pepper. Avoid anything like vegetables , spicy or greasy food. Lay off the snacks and sweets until you're ready to resume your normal diet.
You have to eat when you;re sick. It;s just that simple. However just stay away from the wild and the spicy , the greasy and the exotic. Stick to the simple foods.
Soup is one of the best foods to have when you're feeling not quite yourself. A clear broth or consomme is always good if you;re battling any kind of stomach flu or virus. Just add some plain Saltines and you;re good to go. Another favorite is chicken soup or even what the Northern Italians make , panne pesto , bread crumb soup. This is what has helped and almost cured generations of Piedmontese and all it is is just beaten eggs with bread crumbs in a chicken or vegetable broth. As you're feeling better or even have a cold then you can work your way up to minestrone.
Rice is another good sick day food as is pasta. Both can be made plain and then served with butter. Both make for light but nutritious lunch or dinner. It's also filling and easy to make if you;re on your own. Simple toast is good but you can also have plain slices of chicken turkey or even roast beef. Forget adding mayo or mustard. Just stick with light sprinklings of salt and pepper. Avoid anything like vegetables , spicy or greasy food. Lay off the snacks and sweets until you're ready to resume your normal diet.
You have to eat when you;re sick. It;s just that simple. However just stay away from the wild and the spicy , the greasy and the exotic. Stick to the simple foods.
Monday, February 14, 2011
A Hot Cup Of Love
Today is Valentine's Day and usually it's a day rserved for champagne or wine. However there's nothign like a good hot cup of cocoa or even a mocha latte. Love may be better with bubbly but it's more cozy andcomforting with something hot and sweet. What better than with a rich, steamy chocolatey drink.
There are a lot of good powdered chocolate mixes out there. You can use the Dutch based Droste which is the closest in taste to a rich Parisian chocolat chaud. Be warned with this one however. You do have to add sugar to bring its' flavor. Droste is a bitter cocoa that's used more for baking but it could be used for chocolate or even a malted. Another favorite is surprisingly the supermarket fave, Land O ' Lakes' Usually the company is associated with butter and eggs but they've branched out into the hot cocoa and instant cappucino arenas. Their Chocolate supreme is heavenly but also try their mint and amaretto infused hot cocoas.
A good mocha coffee on Valentiness Day is another cup of warm, snuggly love. Mocha coffee is easy to make. You can just add any syrup or mix in a hot cocoa mix to your average cup of joe. You could also try Maxwell House's International Brands. These are great. Just add hot water and a blob of whipped cream and you're good to go. They 're sweet and tasty with almost a home brewed taste.
Champagne is fine for this day but even better is something hot and sweet. Make yourself and your sweetie a hot cup of coffee or mocha and cuddle up. It's the perfect night for it!
There are a lot of good powdered chocolate mixes out there. You can use the Dutch based Droste which is the closest in taste to a rich Parisian chocolat chaud. Be warned with this one however. You do have to add sugar to bring its' flavor. Droste is a bitter cocoa that's used more for baking but it could be used for chocolate or even a malted. Another favorite is surprisingly the supermarket fave, Land O ' Lakes' Usually the company is associated with butter and eggs but they've branched out into the hot cocoa and instant cappucino arenas. Their Chocolate supreme is heavenly but also try their mint and amaretto infused hot cocoas.
A good mocha coffee on Valentiness Day is another cup of warm, snuggly love. Mocha coffee is easy to make. You can just add any syrup or mix in a hot cocoa mix to your average cup of joe. You could also try Maxwell House's International Brands. These are great. Just add hot water and a blob of whipped cream and you're good to go. They 're sweet and tasty with almost a home brewed taste.
Champagne is fine for this day but even better is something hot and sweet. Make yourself and your sweetie a hot cup of coffee or mocha and cuddle up. It's the perfect night for it!
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