The British do dessert or pudding well. They have cozy custards, lovely tea cakes and spotted dick.Yes, spotted dick( stop the sniggering now).It's a tasty dessert that can be made at home or store bought It has been much beloved by Britons for centuries and part of the cuisine like fish and chips and Yorkshire pudding.
Spotted dick came about in the late 1840's and its' origin is surprisingly not English but Irish. It may have been a variation of a sweet called sweet cake or curnie cake. There is another legend regarding it . Actors or gypsies first brought the raisin studded pudding over.It was named after their dogs that traveled with them, the Dalmatians. Dalmatians then became such a fad in the UK and with that the pudding named after them (dick is dog in 18th and 19th Century British vernacular).Since then spotted dick has been popular at every holiday and birthday table.
What is spotted dick?. It started out as a sweet suet pudding studded with dried raisins. However it has evolved into a vanilla steamed pudding . Using raisins to flavor it hasn't been changed. There are no variations with other fruits and nuts.It's just been what it is with a side of custard for almost two centuries.It can be made at home however a tinned version is also tasty.
Spotted dick is one of Britain's much loved dishes. It holds a special place in the nation's cuisine,and is one of England's most adored comfort foods. It is truly a treat.
Tuesday, April 26, 2011
Monday, April 25, 2011
A Proper British Tea
Now with the Royal Wedding at the end of the week people are actually going to be craving British foods. What better than a British tea? In all honesty a high tea is the way to go for any Spring event. I;ts classic,and elegant yet, surprisingly filling. it;s also th eless headache way to go for anyone planning a party.
Any one can plan a British tea party. It 's much easier to navigate around than say an outdoor barbecue or typical celebration party. For one thing you don't have to make sure the food is hot because it's all finger sandwiches and cakes . Another plus is that it's not messy so you can nix the bibs and wet wipes. A tea is even better than a Sunday brunch, You don't have to scoot from kitchen to table , worrying about the frittatas or stratas. The bonus in planning a tea party with the girls? Only tea is served , not boozy fruity drinks that could lead to heavens knows what.
A tea is easy to assemble. There's are usually watercress and cucumber filled sandwiches. If these; aren't to your liking you can make a very easy egg salad along with chicken and ham salads. These are a snap to whip up because you can use devilled chicken and ham with some mayonnaise . Sprinkle in tarragon for the chicken and celery seeds for the ham and voila, an instant sandwich filler. As for the sweets, you can easily order petit fours and macaroons from your local bakery as well as scones . Some specialty stores do sell those tea must haves clotted cream and cream. However you can also sub in the sweet Irish butter most supermarkets do sell. Have a variety of teas on hand to vary it, although both Earl Grey and Lady Grey teas fit high tea - to well - a tee.
You don't have to be British to throw a delicious tea party. It's easy to create for any gathering and just as fun as a barbecue or a picnic. Best of all it's s less stress than these others to plan just as fun and just as tasty.
Any one can plan a British tea party. It 's much easier to navigate around than say an outdoor barbecue or typical celebration party. For one thing you don't have to make sure the food is hot because it's all finger sandwiches and cakes . Another plus is that it's not messy so you can nix the bibs and wet wipes. A tea is even better than a Sunday brunch, You don't have to scoot from kitchen to table , worrying about the frittatas or stratas. The bonus in planning a tea party with the girls? Only tea is served , not boozy fruity drinks that could lead to heavens knows what.
A tea is easy to assemble. There's are usually watercress and cucumber filled sandwiches. If these; aren't to your liking you can make a very easy egg salad along with chicken and ham salads. These are a snap to whip up because you can use devilled chicken and ham with some mayonnaise . Sprinkle in tarragon for the chicken and celery seeds for the ham and voila, an instant sandwich filler. As for the sweets, you can easily order petit fours and macaroons from your local bakery as well as scones . Some specialty stores do sell those tea must haves clotted cream and cream. However you can also sub in the sweet Irish butter most supermarkets do sell. Have a variety of teas on hand to vary it, although both Earl Grey and Lady Grey teas fit high tea - to well - a tee.
You don't have to be British to throw a delicious tea party. It's easy to create for any gathering and just as fun as a barbecue or a picnic. Best of all it's s less stress than these others to plan just as fun and just as tasty.
Saturday, April 23, 2011
Lamb For Holy Week
This is the time when lamb reigns supreme.It's the most desired meat of the season, especially for both Easter, . Italians and Greeks along with the French make the most lamb dishes now, with either a roast leg of it or the entire animal. This tradition is taking on a new twist - the meat is organic and usually bred in the American Southwest - not New Zealand.
Most lamb now is organic. which is what most restaurant and home chefs both demand. Like any free range meat, the lambs are bred without any chemicals or hormone injections. The lambs are now raised (as basically they have been for centuries) in New Mexico.Most of the sheep are descended from the original ones the Spaniards brought to the area in the 1500s and the bloodlines are pure. The diets seem basically the same as they have for five hundred years too. These sheep eat wheat grass along with native snowberry and yarrow as opposed to the usual farm feed.
How does organic lamb taste? The meat is usually flavored with the greens that the animal has lived on. it gives it an herbal yet earthy taste, usually not associated with lamb. The meat itself is tender, perfect for grilling and braising. There's no need for marinading and there's always a guaranteed melt in your mouth quality about it.
The is the season for lamb. The organic kind is probably the best to serve . It is a new spin on a traditional Holy Week standard and a much improved version too.
Most lamb now is organic. which is what most restaurant and home chefs both demand. Like any free range meat, the lambs are bred without any chemicals or hormone injections. The lambs are now raised (as basically they have been for centuries) in New Mexico.Most of the sheep are descended from the original ones the Spaniards brought to the area in the 1500s and the bloodlines are pure. The diets seem basically the same as they have for five hundred years too. These sheep eat wheat grass along with native snowberry and yarrow as opposed to the usual farm feed.
How does organic lamb taste? The meat is usually flavored with the greens that the animal has lived on. it gives it an herbal yet earthy taste, usually not associated with lamb. The meat itself is tender, perfect for grilling and braising. There's no need for marinading and there's always a guaranteed melt in your mouth quality about it.
The is the season for lamb. The organic kind is probably the best to serve . It is a new spin on a traditional Holy Week standard and a much improved version too.
Friday, April 22, 2011
Good Friday
Today is one of the holiest days in the Christian calendar -Good Friday. It's considered a meatless day and a time for reflection and prayer.It is also Earth Day so remember to recycle and reuse your containers and empty jars. They are great for homemade sauces and leftovers.
Be reflective on today's double meaning.
Be reflective on today's double meaning.
Thursday, April 21, 2011
Ramps The New Truffle
What exist sin the forest and goes for twelve dollars a pound? What plant is so over harvested that it's considered illegal to pick them in Canada? The humble ramp. This leek cousin is getting a whole lot of fuss because it;s used in locovore dining and it represents a push into foraging. This was the subject of a very interesting article in yesterday's New York Times Dining section. The author,Indrani Sen, even sat down with botanists ad discussed the shortage problem.
Yet why is the ramp considered the new truffle? Probably because it can be used in place of leeks or even onions. Ramps have a sharp, almost garlicky taste. They go well with any pasta dishes because they don't overpower the sauce, just adding just a slight hint of garlic and onion. Ramps can also be sauteed in butter and served with new potatoes alongside a Spring lamb or even roasted chicken. There's even a ramp soup, similar to onion and they can even be added to biscuit recipes to liven them up.
There is one problem however. The ramp is now being over harvested and with that comes the usual shortage. Since they grow in the wild, they're up for grabs so anyone can just walk by and pull them out of the ground. The problem is that everyone had the same idea and there are now shortages in the area . Botanists strongly recommend that harvesters replenish the picked over sections with seeds or avoid taking younger ramps. Ramps can take six to eighteen months to germinate and five to seven years to produce seeds.Over picking them could mean possible extinction in some areas, especially outside of New York City. Manhattan chefs go mad for them, including them in a number of recipes.
Ramps are becoming the new truffle. They're much loved and much wanted by American chefs especially New York ones. However use them sparingly if you like them. There's a shortage going on and one that would mean leading to their extinction.
Yet why is the ramp considered the new truffle? Probably because it can be used in place of leeks or even onions. Ramps have a sharp, almost garlicky taste. They go well with any pasta dishes because they don't overpower the sauce, just adding just a slight hint of garlic and onion. Ramps can also be sauteed in butter and served with new potatoes alongside a Spring lamb or even roasted chicken. There's even a ramp soup, similar to onion and they can even be added to biscuit recipes to liven them up.
There is one problem however. The ramp is now being over harvested and with that comes the usual shortage. Since they grow in the wild, they're up for grabs so anyone can just walk by and pull them out of the ground. The problem is that everyone had the same idea and there are now shortages in the area . Botanists strongly recommend that harvesters replenish the picked over sections with seeds or avoid taking younger ramps. Ramps can take six to eighteen months to germinate and five to seven years to produce seeds.Over picking them could mean possible extinction in some areas, especially outside of New York City. Manhattan chefs go mad for them, including them in a number of recipes.
Ramps are becoming the new truffle. They're much loved and much wanted by American chefs especially New York ones. However use them sparingly if you like them. There's a shortage going on and one that would mean leading to their extinction.
Wednesday, April 20, 2011
My Peeps
This is the time of year when the stores are all crammed with Peeps and their bunny counterparts. They're a nostalgic Easter candy, bringing us back to our childhood and Easter mornings of them with jelly beans. Unfortunately there's one problem - they're too dang sweet. There is a solution however - hatching your own.
In The Wednesday Dining section of the New York Times, regular columnist of Good Appetite, Melissa Clark tackles this too sweet peep problems. The manufactured kind are made with corn syrup which just lends a bland sweetness. and nothing more. Ms. Clark amps this up a bit by subbing in flavored honey. This results in a much more complex taste. Of course there is sugar as well as gelatin to bind it and the requisite egg whites to create the meringue. As with any candy making it is labor intensive and probably does require a few practice tries before getting it right.
There is also the problem of coloring those chicks and bunnies. peep are covered with colored sugar. . Top keep it more with the more natural recipe Ms. Clark adds saffron which also gives it a more exotic spin taste wise. it does create the desired bright daffodil color that are associated with the chickies. Her rabbits are dyed pink with pomegranate juice which again lends its' flavor to them and amps them up a notch.Ms. Clark also tries grape juice for delicately tinted lavender colored mallow eggs. She takes it a step further by adding matcha (powdered green tea) powder to the marshmallow recipe and then spoons them on a shortbread cookie rounds for This creates a kind of sophisticated s'mores , perfect for ending an Easter brunch.
This is the season for peeps and bunnies. However if these treats are too sweet for you then try making the homemade kind. You can create a more sophisticated and more textured Easter sweet. Not only will kids like them but adults will too!
In The Wednesday Dining section of the New York Times, regular columnist of Good Appetite, Melissa Clark tackles this too sweet peep problems. The manufactured kind are made with corn syrup which just lends a bland sweetness. and nothing more. Ms. Clark amps this up a bit by subbing in flavored honey. This results in a much more complex taste. Of course there is sugar as well as gelatin to bind it and the requisite egg whites to create the meringue. As with any candy making it is labor intensive and probably does require a few practice tries before getting it right.
There is also the problem of coloring those chicks and bunnies. peep are covered with colored sugar. . Top keep it more with the more natural recipe Ms. Clark adds saffron which also gives it a more exotic spin taste wise. it does create the desired bright daffodil color that are associated with the chickies. Her rabbits are dyed pink with pomegranate juice which again lends its' flavor to them and amps them up a notch.Ms. Clark also tries grape juice for delicately tinted lavender colored mallow eggs. She takes it a step further by adding matcha (powdered green tea) powder to the marshmallow recipe and then spoons them on a shortbread cookie rounds for This creates a kind of sophisticated s'mores , perfect for ending an Easter brunch.
This is the season for peeps and bunnies. However if these treats are too sweet for you then try making the homemade kind. You can create a more sophisticated and more textured Easter sweet. Not only will kids like them but adults will too!
Tuesday, April 19, 2011
California Pizza Kitchen Revisited
Mall restaurants are just that - mall restaurants They usually cater to kids who are more interesting in fast food than good food. However California Pizza Kitchen goes against this norm. You won't find anything fried or overly salted. It's not quick but it is filling. Not to mention delicious.
I revisited the one in my local mall yesterday and was pleasantly surprised. CPK as it's known made its' menu more healthier. The soups were always good but they're made even better by being totally vegetarian. Unlike other restaurant soups they're not heavily salted. Also their lunch menu offers regular portions - not these big platters that it takes two to eat. i tried their spaghettini pomodoro and was instantly won over. This was a regular portion of very thin , almost angel hair like pasta with ripe plum tomatoes and a good amount of basil. This was part of their latest menu ideas called Small Cravings where you can get a smaller version of one of their dishes.
Of course CPK will always be known for their pizza. The creators, surprisingly two lawyers from , where else - Southern California, ,Rick Rosenfeld and Larry Flax believed in giving diners healthy meals long before it was trendy. Their pizzas were the first in the country to be made with whole wheat dough. They have something new that has roasted artichoke and spinach along with four cheeses and the famed spinach artichoke sauce. They also have a Greek style pizza complete with tzatziki sauce, feta cheese, peppers and olives and there is a very innovative pear and Gorgonzola pie. The restaurant still has their amazing desserts too with some new addition such as red velvet cake and butter cake served with whipped cream or ice cream.
California Pizza Kitchen is not your typical mall restaurant.It's so much more with its' delicious menu and heanthy ingredients. It serves classic food but with a fun So Cal twist!
I revisited the one in my local mall yesterday and was pleasantly surprised. CPK as it's known made its' menu more healthier. The soups were always good but they're made even better by being totally vegetarian. Unlike other restaurant soups they're not heavily salted. Also their lunch menu offers regular portions - not these big platters that it takes two to eat. i tried their spaghettini pomodoro and was instantly won over. This was a regular portion of very thin , almost angel hair like pasta with ripe plum tomatoes and a good amount of basil. This was part of their latest menu ideas called Small Cravings where you can get a smaller version of one of their dishes.
Of course CPK will always be known for their pizza. The creators, surprisingly two lawyers from , where else - Southern California, ,Rick Rosenfeld and Larry Flax believed in giving diners healthy meals long before it was trendy. Their pizzas were the first in the country to be made with whole wheat dough. They have something new that has roasted artichoke and spinach along with four cheeses and the famed spinach artichoke sauce. They also have a Greek style pizza complete with tzatziki sauce, feta cheese, peppers and olives and there is a very innovative pear and Gorgonzola pie. The restaurant still has their amazing desserts too with some new addition such as red velvet cake and butter cake served with whipped cream or ice cream.
California Pizza Kitchen is not your typical mall restaurant.It's so much more with its' delicious menu and heanthy ingredients. It serves classic food but with a fun So Cal twist!
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