Monday, March 28, 2011
Edy's All American Ice Cream
Now that the warm weather has arrived in some areas of the US it's time to start thinking of ice cream. A favorite is Edy's Everyone loves this brand. It's creamy and smooth. Even its' light calorie treats are just as rich tasting as the regular brands. Edy's is the ice cream to have during for hot days ahead. It's perfect as a snack and even better for dessert. Edy;s started with William Dreyer, a German immigrant and ice cream maker teaming up with Joseph Edy, an American candy maker. The result was a delicious ice cream. The two were also responsible for introducing a beloved flavor to the American public. It was Rocky Road after Dreyer decided to add walnuts (and later almonds) and cut marshmallows to chocolate ice cream. The company later expanded nationwide and also created the first slow churned low calorie ice cream in 2006. Edy's has a great array of fun flavors. It's one of the few that has added Girl Scout Cookie flavors such as Samoas, Tagalongs and Thin Mints. It also has a wide variety of flavors in slow churned. This allows calorie counters to enjoy such sinful treats such as Chocolate Chip Mint, Neapolitan and Cookies and Cream. There are also sherberts and fruit bars too, if you want something more refreshing. With warm weather around the corner, it's time to start thinking about cooling treats. Edy's definitely fits that bill. Think of it when you want a refreshing snack or dessert.
Saturday, March 26, 2011
Pie Charts
Just when I thought macaroons were the new thing, pie comes along and tops it. Yes, pie, that lovely homespun treat that our moms and grannies perfected.Nowadays people can't get enough of this traditional dessert. Pie shops are popping up everywhere. Let's face who can't resist this down to earth simple and simply delicious sweet.
Pie was one of the first foods mankind ate. Ancient Egyptians invented them then the Romans adored them and spread the recipe throughout the Empire. The English and French perfected the dish , first calling it boxes or tartes. Early Americans celebrated both sweet and savory kinds, varying the dish from the traditional British shepherd's pie thus creating delicious meat pies. Americans were also fond of fruit pies thanks to the abundance of wild fruit trees. Soon apple pie became a Colonial favorite and standard, served at almost every holiday and family event.
Today the dish comes so many variations . You can make a really nice custard filled one using any instant pudding and a ready made shell. There are also the traditional fruit ones such as strawberry rhubarb, and blueberry along with peach. Make these with the traditional flaky homemade crust. for a real treat. Sometimes the two fillings are combined as in a banana cream pie . Another favorite is pecan pie that combines chewy pecans in a gooey caramel like pudding. This has a variation in the walnut pies where one kind of nut is substituted for another.
Pie is suddenly making a comeback. it's a reminder of all foods homey and earthy. It's not pretentious or trendy. It's just down to earth.
Pie was one of the first foods mankind ate. Ancient Egyptians invented them then the Romans adored them and spread the recipe throughout the Empire. The English and French perfected the dish , first calling it boxes or tartes. Early Americans celebrated both sweet and savory kinds, varying the dish from the traditional British shepherd's pie thus creating delicious meat pies. Americans were also fond of fruit pies thanks to the abundance of wild fruit trees. Soon apple pie became a Colonial favorite and standard, served at almost every holiday and family event.
Today the dish comes so many variations . You can make a really nice custard filled one using any instant pudding and a ready made shell. There are also the traditional fruit ones such as strawberry rhubarb, and blueberry along with peach. Make these with the traditional flaky homemade crust. for a real treat. Sometimes the two fillings are combined as in a banana cream pie . Another favorite is pecan pie that combines chewy pecans in a gooey caramel like pudding. This has a variation in the walnut pies where one kind of nut is substituted for another.
Pie is suddenly making a comeback. it's a reminder of all foods homey and earthy. It's not pretentious or trendy. It's just down to earth.
Friday, March 25, 2011
Ice Cream Wars
Ice cream is always a big part of everyone life. the problem is what to choose? The US has so many different brands that it's hard to find a favorite. Do we go with a childhood classic? Or try the newest thing on the market?
Edy's is starting to become one of my favorites again. I've recently discovered their slow churned variety which has less fat and less calories. What I like is their individual cups filled with all sorts of yummy flavors. There's the chocolate chip and mint chocolate chip loaded with tons of chocolate bits. Their coffee is pretty good too. I'm also a big fan of their slow churned milkshakes. Therese are regular cups filled ice cream with a hole in the middle. Just add milk, stir and you have a pretty good treat. For regular ice cream I have to say though that Stop & Shop's house brand is good - creamy with flavors that are intense and pure.
What other frozen treats are catching my taste buds these days? There;s the the classic Klondike bar amped up by adding different coatings and fillings.Their Rocky Road is a yummy blend of a creamy marshmallow center with a crispy, chocolate coating. I look forward to trying their Chocolate Mint and going back to their Heath bars. Of course there are the old time chocolate coated ice cream bars by Good Humor. I look forward to having their Eclair and Almond bars again.
It's always hard to pick your favorite ice cream treat. There are so many brands that have a dozen different types. It's hard to choose favorite, no matter how tasty each treat is.
Edy's is starting to become one of my favorites again. I've recently discovered their slow churned variety which has less fat and less calories. What I like is their individual cups filled with all sorts of yummy flavors. There's the chocolate chip and mint chocolate chip loaded with tons of chocolate bits. Their coffee is pretty good too. I'm also a big fan of their slow churned milkshakes. Therese are regular cups filled ice cream with a hole in the middle. Just add milk, stir and you have a pretty good treat. For regular ice cream I have to say though that Stop & Shop's house brand is good - creamy with flavors that are intense and pure.
What other frozen treats are catching my taste buds these days? There;s the the classic Klondike bar amped up by adding different coatings and fillings.Their Rocky Road is a yummy blend of a creamy marshmallow center with a crispy, chocolate coating. I look forward to trying their Chocolate Mint and going back to their Heath bars. Of course there are the old time chocolate coated ice cream bars by Good Humor. I look forward to having their Eclair and Almond bars again.
It's always hard to pick your favorite ice cream treat. There are so many brands that have a dozen different types. It's hard to choose favorite, no matter how tasty each treat is.
Thursday, March 24, 2011
A Colorful And Tasty Holiday
Spring is the time of year when there are many colorful holidays . There is Purim and Easter along with the Indian Holi. This is when people are gleefully hit with colorful powders. Clouds of yellow, green and pink are seen floating through the air as people celebrate the escape of Prahlad a devotee of the god Vishnu. Like any joyous holy day, it is also celebrated with tasty dishes and treats.
Yesterday's New York Times Dining section had an interesting article about the Guyanese version of it called Phagwah. Times regular , Julia Moskin wrote about it and the tasty dishes that the city's Guyanese population create for this time. The Guyanese were originally shipped, more or less, in indentured servitude to British Guiana (there were also Europeans and Asians involved in this as well) to work on the many sugar cane plantations. They retained their customs and foods, also incorporating South American spices and ingredients into their cuisine. What resulted was a hybrid cuisine combing the best of an ancient culture with the flavors of the New World.
The Guyanese in New York have a very tasty array of treats. There are chickpeas with curry sauce along with the English black pudding flavored with red peppers called wiri-wiri. The stars, though, are banana beignets made with ripe banana . This is a mix of mashed bananas flavored with almonds and vanilla and a fragrant dough ,laced with cinnamon and nutmeg. These are fried as with any fritter and then served with powdered sugar. This last is probably based on the Indian shakapara which are fried bread balls covered with powdered sugar. The Indian Holi sounds a bit wilder with drinks laced with a form of cannabis called bhang.
Whether it's Holi or Phagwah, it's a time of celebration and feasting. Young and old make and eat time honored dishes and just have fun. It's a time to enjoy Spring.
Yesterday's New York Times Dining section had an interesting article about the Guyanese version of it called Phagwah. Times regular , Julia Moskin wrote about it and the tasty dishes that the city's Guyanese population create for this time. The Guyanese were originally shipped, more or less, in indentured servitude to British Guiana (there were also Europeans and Asians involved in this as well) to work on the many sugar cane plantations. They retained their customs and foods, also incorporating South American spices and ingredients into their cuisine. What resulted was a hybrid cuisine combing the best of an ancient culture with the flavors of the New World.
The Guyanese in New York have a very tasty array of treats. There are chickpeas with curry sauce along with the English black pudding flavored with red peppers called wiri-wiri. The stars, though, are banana beignets made with ripe banana . This is a mix of mashed bananas flavored with almonds and vanilla and a fragrant dough ,laced with cinnamon and nutmeg. These are fried as with any fritter and then served with powdered sugar. This last is probably based on the Indian shakapara which are fried bread balls covered with powdered sugar. The Indian Holi sounds a bit wilder with drinks laced with a form of cannabis called bhang.
Whether it's Holi or Phagwah, it's a time of celebration and feasting. Young and old make and eat time honored dishes and just have fun. It's a time to enjoy Spring.
Wednesday, March 23, 2011
Actually Yummy Veggie Burgers
Mention veggie burger to anyone ordering food in a restaurant and they'll blanch. Unfortunately this healthy food has a bad reputation, especially when ordered out. It's usually a vile greenish color with mushy peas and heaven only knows what else squishing out of it. However there are a few restaurants bent on changing the much maligned burger
Today's Dining section in the New York Times had an excellent article about this revolution. Dining regular Jeff Gordinier interviewed various American chefs who redefined the plain veggie burger. Some added beet juice to give the interior that look of rare meat while others added prunes(!) for chewiness. Most cooks stuck with using the typical veggies, of peas, cauliflower, squash and chickpeas to get a nice, healthy but delicious burger.A big help was how the burgers were cooked, mostly over hickory to give them a smoky flavor.
How did these rate? The priciest ones that Manhattan has to offer got the best rating. This comes out of Hillstone down in the Village is is a whopping $16.00 However it is also the best tasting and has the most meat like texture. The burger is made out of a composite of brown rice, black beans and red beets. Other sort of come close such as the croquette at Westville and the chickpea laden one from Burger and Barrel, both also in the Village. Some do fail sadly enough .It's probably because there's been little effort put into them. As with any dish a veggie burger has to be thought out and planned carefully, then expertly executed to make it work.
Veggie burgers can be just as tasty as other burgers. They don't have to have that "ugh" factor that puts diners off them. Thanks to a chef's creativity, they can be just as delicious and satisfying as the real thing.
Today's Dining section in the New York Times had an excellent article about this revolution. Dining regular Jeff Gordinier interviewed various American chefs who redefined the plain veggie burger. Some added beet juice to give the interior that look of rare meat while others added prunes(!) for chewiness. Most cooks stuck with using the typical veggies, of peas, cauliflower, squash and chickpeas to get a nice, healthy but delicious burger.A big help was how the burgers were cooked, mostly over hickory to give them a smoky flavor.
How did these rate? The priciest ones that Manhattan has to offer got the best rating. This comes out of Hillstone down in the Village is is a whopping $16.00 However it is also the best tasting and has the most meat like texture. The burger is made out of a composite of brown rice, black beans and red beets. Other sort of come close such as the croquette at Westville and the chickpea laden one from Burger and Barrel, both also in the Village. Some do fail sadly enough .It's probably because there's been little effort put into them. As with any dish a veggie burger has to be thought out and planned carefully, then expertly executed to make it work.
Veggie burgers can be just as tasty as other burgers. They don't have to have that "ugh" factor that puts diners off them. Thanks to a chef's creativity, they can be just as delicious and satisfying as the real thing.
Tuesday, March 22, 2011
Quorn Star
If you're tired of eating soy then there's another vegan alternative quorn. It actually tastes better and is just a slow calorie and animal friendly as any of the other meat substitutes. Best of all it comes in a variety of cuts . Quorn enables you to have everything from a fancy dinner party to a backyard barbecue.
This meat alternative is nothing new. it was created early in the 1900's as a meat sub for both humans and animals.Its' real name is the scientific sounding microbial biomass and its' primary ingredient is yeast. It's a fungus, in some ways similar to mushroom, and has high amount of proteins. Scientists predicted it would be the food of the future in the 1960s, with them envisioning this in every household by the 1 980s. Today it;s sold under the name Quorn and it's actually not bad. There have been some reports and even tests that the stuff can bring on nausea and stomach problems however there have been very few reports of this. I've eaten it and it's been fine for me.
Eating Quorn is kind of like eating regular meat. It shares a similar chewiness and the chicken patties along with turkey, tasting like the real deal. You could easily fool people with it. Quorn also comes in meatballs (perfect with pasta and one of the few non meat products to come in this form) and ribs. The cutlets come either flavored or plain. I've had the plain, spiced up with Sylvia's lemon pepper spice and they turned out to be crispy and tasty.
If you're tired of soy or just tired of meat in general, then try Quorn. It's a tasty alternative that can be made a variety of ways. Try it with pasta or simply on a bun. You'll be amazed at it.
This meat alternative is nothing new. it was created early in the 1900's as a meat sub for both humans and animals.Its' real name is the scientific sounding microbial biomass and its' primary ingredient is yeast. It's a fungus, in some ways similar to mushroom, and has high amount of proteins. Scientists predicted it would be the food of the future in the 1960s, with them envisioning this in every household by the 1 980s. Today it;s sold under the name Quorn and it's actually not bad. There have been some reports and even tests that the stuff can bring on nausea and stomach problems however there have been very few reports of this. I've eaten it and it's been fine for me.
Eating Quorn is kind of like eating regular meat. It shares a similar chewiness and the chicken patties along with turkey, tasting like the real deal. You could easily fool people with it. Quorn also comes in meatballs (perfect with pasta and one of the few non meat products to come in this form) and ribs. The cutlets come either flavored or plain. I've had the plain, spiced up with Sylvia's lemon pepper spice and they turned out to be crispy and tasty.
If you're tired of soy or just tired of meat in general, then try Quorn. It's a tasty alternative that can be made a variety of ways. Try it with pasta or simply on a bun. You'll be amazed at it.
Monday, March 21, 2011
Macaroons The New "It" Dessert
Just like with fashion and Hollywood, foods, especially sweets go through trends. The new "it girl" this year is the macaroon. Like any celebutante, it's petite and sweet , along with being sophisticated and French. It's being served at runway and birthday parties alike. Everyone from the super models to your neighborhoods five hear old is happily munching on this sweet these days.
Macaroons have a long history. They were first made in Italy as early as the 1400s. Their name comes from the Italian ammaccare which mean to beat. Almonds and eggs whites were first beaten together and then baked. They became a Parisian favorite (and nowadays French staple) when Catherine de'Medici married Henri II in 1533. The very first ones were more like amaretti cookies with a crispy shell and a softy chewy interior.Coconut was later added to the recipe by the Italian Jews which are still popular today for Passover.
Macaroons. are now replacing the cupcake as the sweet of choice.More and more bakeries are featuring the French style ones. These are light airy crisps, either as large as your palm or as small as a silver dollar. There's usually a jam, cream or chocolate ganache filling.The treats are being bake d in such yummy flavors as chocolate, raspberry , lemon, lime and strawberry. There is also the traditional vanilla almond one too for purists.
Macaroons are the new celeb of the dessert table. Who can resist them though? They're in fun colors with a tasty filling. They're also light and airy so you do n;t feel guilty gobbling up a few.
Macaroons have a long history. They were first made in Italy as early as the 1400s. Their name comes from the Italian ammaccare which mean to beat. Almonds and eggs whites were first beaten together and then baked. They became a Parisian favorite (and nowadays French staple) when Catherine de'Medici married Henri II in 1533. The very first ones were more like amaretti cookies with a crispy shell and a softy chewy interior.Coconut was later added to the recipe by the Italian Jews which are still popular today for Passover.
Macaroons. are now replacing the cupcake as the sweet of choice.More and more bakeries are featuring the French style ones. These are light airy crisps, either as large as your palm or as small as a silver dollar. There's usually a jam, cream or chocolate ganache filling.The treats are being bake d in such yummy flavors as chocolate, raspberry , lemon, lime and strawberry. There is also the traditional vanilla almond one too for purists.
Macaroons are the new celeb of the dessert table. Who can resist them though? They're in fun colors with a tasty filling. They're also light and airy so you do n;t feel guilty gobbling up a few.
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