Once upon a time there were gluten free baked goods. To be honest they were horrible tasting not to mention thick and lumpy. . Not so any more.Gluten free baked goods can be just as yummy as their their regular counterparts. In fact they can be addictive - so much so that cake and bread lovers can easily switch over to this healthier alternative.
Gluten free flours were the subject of today's New York Times Dining regular Melissa Clark's article. She covered both professional and home baking regarding this revolution. Wheat free baking is more than just a trend. Thanks to a rise in celiac allergies, more and more moms are seeking out gluten free products to buy and make for their children. Famed bakeries like Babycakes in Manhattan and Los Angeles has always produced gluten free goodies and their cupcakes rival those of the famed Magnolia Bakery in taste and lightness. They are almost ethereal in their taste and texture and have gotten a following.
A better idea, as expressed in Ms Clark's article is that the flours are available to home bakers. Supermarkets carry a wide range of flours such as sweet potato (!), sorghum, teff ( a species of lovegrass that can be ground into a flour)and oat. Also gums such as xanthum and guar, used commercially to bind cakes and cookies can now be bought at your local health store Home bakers will be happy to know that baking with these flours produce a better and actually lighter product. There is even a pizza recipes thrown in so wheat allergy sufferers can enjoy a fresh baked pie with the works.
Gluten free used to be impossible to find and even more impossible to digest. However all that is changing. Thanks to improved flours and regularity in stores and bakery gluten free is definitely becoming part of the American diet.
Note:
I forgot to thank the New York Times Dining Section and their great staff of writers who provide me topics for my Wednesday and Thursday entries. My toque is off to you in gratitude!
Wednesday, June 1, 2011
Tuesday, May 31, 2011
The 1,000th Entry!!!!!
Hey, everyone, this is my 1,000th entry of Foodie Pantry and it is a milestone! I do want to thank all my readers out there from all over the world. I look on Stat Counter every day to see where all of you are located. It takes my breath away knowing that someone from Australia wants my Langue du Chat recipe or a fellow foodie in Tuscon Arizona is reading my entry about Jersey diners. it;s nice to know people from almost all the continents (save the penguins in Antarctica) are following what I've been writing for the last three (!) years!
To be honest I've learned a lot too. What I love the most are the food histories. They always amaze me with how far back they go to. Who knew Neanderthals chowed down on corn and oats? The past has always fascinated me and food history is the most mind blowing of all the histories out there. What I also love is discovering foodie facts . I've learned so much about nutrition , writing this blog. I now can easily go to the supermarket and pick out the good stuff that;s high in vitamins and low in calories. It's opened my eyes to antioxidants and nutritional value. This is what I always feel I have to pass down to you the readers.
What's the future of Foodie Pantry? As long as there is food, there will be this blog.There are still so many dishes, products and cuisines that have to be explored and written about. There's always a whole slew of food trends waiting to be born with every season.Companies come up with new goodies all the time. I will never lack for subject matter.
Of course, this blog would not b e possible without you,. my loyal foodies who actually enjoy my postings. If there's something you want me to write about, please contact me here. let me know what your favorites are or if there's a recipe you'd like to share. It may be my pantry, foodies but its' door is open to everyone!
To be honest I've learned a lot too. What I love the most are the food histories. They always amaze me with how far back they go to. Who knew Neanderthals chowed down on corn and oats? The past has always fascinated me and food history is the most mind blowing of all the histories out there. What I also love is discovering foodie facts . I've learned so much about nutrition , writing this blog. I now can easily go to the supermarket and pick out the good stuff that;s high in vitamins and low in calories. It's opened my eyes to antioxidants and nutritional value. This is what I always feel I have to pass down to you the readers.
What's the future of Foodie Pantry? As long as there is food, there will be this blog.There are still so many dishes, products and cuisines that have to be explored and written about. There's always a whole slew of food trends waiting to be born with every season.Companies come up with new goodies all the time. I will never lack for subject matter.
Of course, this blog would not b e possible without you,. my loyal foodies who actually enjoy my postings. If there's something you want me to write about, please contact me here. let me know what your favorites are or if there's a recipe you'd like to share. It may be my pantry, foodies but its' door is open to everyone!
Monday, May 30, 2011
Happy Memorial Day
Today is Memorial Day,a time of barbecues and beach picnics.Before you chow down, remember those who have given up their lives so you can have this holiday. Better yet, sit down with family and friends or with coworkers and classmates and think about organizing food drives for our troops overseas. Get involved with organizations who send care packages over to our brave forces. Remember they signed up voluntarily. They're fighting in some of the most God forsaken places because they want to - not because they have to. Thanks them anyway you can from sending home baked cookies to donating proceeds from lemonade stands .
Have a good holiday. Always think about what this day stands for - and all the freedoms that our soldiers fought for from 1776 to the present wars in Iraq and Afghanistan.
Have a good holiday. Always think about what this day stands for - and all the freedoms that our soldiers fought for from 1776 to the present wars in Iraq and Afghanistan.
Saturday, May 28, 2011
Add Spark To Your Barbecue
Memorial Day is the official start of grilling season. It's a time when people go to the traditional for their parties and picnics. Yet the problem is that it's the same old burgers and dogs year after year. There is some variety when chicken or fish is add but that's it. Then there's the boring salads. This is the year to add some spark to your barbecue.
Instead of buying those frozen meat patties being passed off as burgers get fresh ground beef. You can make your own hamburgers and ratchet them up a few notches. Put a ball of garlic butter in the middle of each one for a tender, savory bite. You can also form the meat into smaller patties to create sliders. Supermarkets are selling slider buns so you dont'have to worry about finding the right roll for them. As for chicken, you can try pulled chicken sandwiches. Shred the meat after grilling and add barbecue sauce for tasty alternative to barbecued wings and legs. Try these meats over a pizza made on your grill. Companies such as Williams and Sonoma sell what's known as a pizza stone that can be put over a grill.
If you're tired of making time honored slaws and salads then mix them up a bit. Throw in a dollop of spicy horseradish to cole slaw for some bite and dash. Guaranteed guests will love it. As for potato salad nix the mayo and add oil and vinegar. Add grape tomatoes instead of celery and some finely chopped salami for an Italian spin. Macaroni salad doesn't have to be yawn inducing either. Mix it with Italian dressing and throw in some broccoli and cauliflower florets.
Barbecues can be a culinary treat if you add oomph to them! Don't settle for the traditional. Make it an out door gourmet dining time!
Instead of buying those frozen meat patties being passed off as burgers get fresh ground beef. You can make your own hamburgers and ratchet them up a few notches. Put a ball of garlic butter in the middle of each one for a tender, savory bite. You can also form the meat into smaller patties to create sliders. Supermarkets are selling slider buns so you dont'have to worry about finding the right roll for them. As for chicken, you can try pulled chicken sandwiches. Shred the meat after grilling and add barbecue sauce for tasty alternative to barbecued wings and legs. Try these meats over a pizza made on your grill. Companies such as Williams and Sonoma sell what's known as a pizza stone that can be put over a grill.
If you're tired of making time honored slaws and salads then mix them up a bit. Throw in a dollop of spicy horseradish to cole slaw for some bite and dash. Guaranteed guests will love it. As for potato salad nix the mayo and add oil and vinegar. Add grape tomatoes instead of celery and some finely chopped salami for an Italian spin. Macaroni salad doesn't have to be yawn inducing either. Mix it with Italian dressing and throw in some broccoli and cauliflower florets.
Barbecues can be a culinary treat if you add oomph to them! Don't settle for the traditional. Make it an out door gourmet dining time!
Friday, May 27, 2011
A Squeeze Of Lime
Limes are one of the most wonderful fruits. They are incredibly versatile and add a certain flip to any dish , especially summer ones. You can zest up a cocktail with then, use them for grilling or make a tart, eye opening ice or pastry . They are a must have. Add them to your warm weather grocery list.
Like their cousins, the lemon and the orange, limes are from the Citrus family. Lime trees have leathery leaves and fragrant white flowers.The fruit is generally smaller than lemons and has a thinner rind. Like lemons, they are high in Vitamin C. but also Vitamin A and calcium. The British fend limes to their sailors during the 1800s to ward off scurvy. (hence the nickname "Limey").Limes are not only used for food. They are also the base and top notes in several colognes and perfumes. The first trees were grown in Southeast Asia and they still figure prominently in the cooking there. It was also grown in ancient Persia where it was known as limu. Crusaders brought them back to Europe with them where they flourished in Mediterranean countries.
Limes are wonderful in summer cooking. Squeeze lime over grilled chicken or tuna for a lively bite. You can also use it to make cerviche since the acid "cooks" the fish. Lime dressing is a refreshing twist on vinaigrette and it gives a lift to ordinary veggies like tomatoes and broccoli. Limeade and mojitos are wonderful, tasty drinks at any gathering. You can also add lime to iced tea as a more interesting alternative to lemon. Every picnic deserves to be ended with Key Lime pie or tartlets.
There is nothing like a squeeze of lime to add zest to any summer meal. Buy several and use them for everything. They liven up drinks and meals, adding extra flavor to barbecues and picnics.They are a definite buy for warm weather cooking and drinking.
Like their cousins, the lemon and the orange, limes are from the Citrus family. Lime trees have leathery leaves and fragrant white flowers.The fruit is generally smaller than lemons and has a thinner rind. Like lemons, they are high in Vitamin C. but also Vitamin A and calcium. The British fend limes to their sailors during the 1800s to ward off scurvy. (hence the nickname "Limey").Limes are not only used for food. They are also the base and top notes in several colognes and perfumes. The first trees were grown in Southeast Asia and they still figure prominently in the cooking there. It was also grown in ancient Persia where it was known as limu. Crusaders brought them back to Europe with them where they flourished in Mediterranean countries.
Limes are wonderful in summer cooking. Squeeze lime over grilled chicken or tuna for a lively bite. You can also use it to make cerviche since the acid "cooks" the fish. Lime dressing is a refreshing twist on vinaigrette and it gives a lift to ordinary veggies like tomatoes and broccoli. Limeade and mojitos are wonderful, tasty drinks at any gathering. You can also add lime to iced tea as a more interesting alternative to lemon. Every picnic deserves to be ended with Key Lime pie or tartlets.
There is nothing like a squeeze of lime to add zest to any summer meal. Buy several and use them for everything. They liven up drinks and meals, adding extra flavor to barbecues and picnics.They are a definite buy for warm weather cooking and drinking.
Thursday, May 26, 2011
Masa Man
Tortillas and, especially corn, have been slowly introduced into mainstream America. However thanks to Mexican American Chingo Bling , tortillas are becoming cool. In fact they're a main event in his videos and music. He's introducing this south of the border standard along with classic food to the masses.
Senor BLing was featured in the New York Times Dining section yesterday. Dining regular, John T. Edge managed to catch up with this busy musician and culinary ambassador and get an interview. Mr Bling whose real name is Pedro Herrara is a Houston native has fun with his culinary roots. He made a video much like rapper 50 Cents' "Candy Shop" called "Taco Shop" in which he turned a girl into a taco filling. However he does have a lot of respect for the immigrantnworkers, such as his mom who used to make them to sell at his father's garage.
Tamales and tacos are a big part of Mexican life. It's how many immigrant women make their living. It's not uncommon to see them in parking lots, cooking tamales and masa or corn . Some can make fifty grand a month according to Mr Bling. This pays for a lot , including housing and necessities. It shouldn't be this way however being an independent tamale maker is a lot better and more satisfying than working at a mall restaurant. It may be illegal but it's part of survival.
Hopefully Senor Bling will be featured on more mainstream videos and more mainstream music shows. Even if you eat tamales and are well versed in Mexican food, he'll open your eyes. It's not just Taco Bell. Mexican food is heart and soul along with being hard work.
Senor BLing was featured in the New York Times Dining section yesterday. Dining regular, John T. Edge managed to catch up with this busy musician and culinary ambassador and get an interview. Mr Bling whose real name is Pedro Herrara is a Houston native has fun with his culinary roots. He made a video much like rapper 50 Cents' "Candy Shop" called "Taco Shop" in which he turned a girl into a taco filling. However he does have a lot of respect for the immigrantnworkers, such as his mom who used to make them to sell at his father's garage.
Tamales and tacos are a big part of Mexican life. It's how many immigrant women make their living. It's not uncommon to see them in parking lots, cooking tamales and masa or corn . Some can make fifty grand a month according to Mr Bling. This pays for a lot , including housing and necessities. It shouldn't be this way however being an independent tamale maker is a lot better and more satisfying than working at a mall restaurant. It may be illegal but it's part of survival.
Hopefully Senor Bling will be featured on more mainstream videos and more mainstream music shows. Even if you eat tamales and are well versed in Mexican food, he'll open your eyes. It's not just Taco Bell. Mexican food is heart and soul along with being hard work.
Wednesday, May 25, 2011
Good British Food
For those who are traveling to Britain , specifically London, you're in for a treat. There are a few go dd restaurants that serving very traditional food. In fact it;s a trip back into England's past when the meals were a combination of hearty and gourmet. Menus are reflecting a surprisingly glorious food Britannia past.
These restaurants were reviewed in today's New York Times Dining section. Lucky contributor , Sam Sifton, was able to go to Britain;s capital and sample a variety of delicious dishes . He went to Dinner by Heston Blumenthal, St John Hotel and Barbecoa. The first and last are owned by famed cooks Heston Blumental and Jamie Oliver. Blumenthal is something of celebrity chef to begin with; his creativity is revered on both sides of the Atlantic. He bases his newest menu on old cookery books recipes.Think cozy meals cooked in "Cranford" as opposed to Cool Britannia treats.
The other two restaurants, one at the famed St John Hotel and Barbecoa are simple yet amazing. The first offers traditional British beans but this time they're blended with bacon. There are also sweetbreads with butter beans and wild garlic, said to be too good to be true. At Oliver's restaurant )also co owned by American Perry Lang), Barbecoa, the offerings are barbecue. This is perfect for Yanks hankering for a taste of home. There is also cornbread and pulled pork.
If you're going to London this summer , then stop into any of these restaurants. They're are a window into Britain's past and its' future. All in all it's a chance to try some of the best food the city has to offer.
These restaurants were reviewed in today's New York Times Dining section. Lucky contributor , Sam Sifton, was able to go to Britain;s capital and sample a variety of delicious dishes . He went to Dinner by Heston Blumenthal, St John Hotel and Barbecoa. The first and last are owned by famed cooks Heston Blumental and Jamie Oliver. Blumenthal is something of celebrity chef to begin with; his creativity is revered on both sides of the Atlantic. He bases his newest menu on old cookery books recipes.Think cozy meals cooked in "Cranford" as opposed to Cool Britannia treats.
The other two restaurants, one at the famed St John Hotel and Barbecoa are simple yet amazing. The first offers traditional British beans but this time they're blended with bacon. There are also sweetbreads with butter beans and wild garlic, said to be too good to be true. At Oliver's restaurant )also co owned by American Perry Lang), Barbecoa, the offerings are barbecue. This is perfect for Yanks hankering for a taste of home. There is also cornbread and pulled pork.
If you're going to London this summer , then stop into any of these restaurants. They're are a window into Britain's past and its' future. All in all it's a chance to try some of the best food the city has to offer.
Subscribe to:
Posts (Atom)
Posts
