By now everyone has probably had about a good twenty or thirty cookouts depending upon where they live. As always , it's the ribs, burgers, and dogs that are the stars. What about the sides? The salads and other dishes are the ones that hold up a barbecue or picnic. it's not all about the meat. People would get bored wit h that. remember it's always the sides that hold up a summer party.
What should summer sides be? Anything from corn on the cob to salads. If you want to stick with something plain and simple then think solo acts. There's nothing like serving just simple corn ears or baked potatoes. If you want to jazz them up a bit then drizzle herbed olive oil on the corn or serve it with ramekins of simple lightly salted butter. Baked potatoes should go simple too. (after all they're the perfect accompaniment to grilled steak). Think an herbed or plain butter and maybe a small dollop of chilled sour cream. Asparagus is also another good "lone" side. You can have it in a salad with vinaigrette dressing or grilled with some olive oil and lemon.
If you insist on something a bit more substantial then think salads. You can have a festive macaroni salad next to a regular one. Or serve both a zippy cole slaw and a tomato salad. Of course the best is a potato salad which can go with everything from steaks to burgers. Potato salads can vary . Make the traditional German kind with mayo and celery or try the Sicilian version that involves small red potatoes and olive oil. What is great about any salad is that you can make it well before the dinner or party which leaves you plenty of prep time for the main course.
Remember a summer barbecue or party isn't the same without the sides. There are so many of them to choose from. Each can compliment the mains . After all burgers and dogs can't stand on their own. They need a good side alongside them!
Monday, June 6, 2011
Saturday, June 4, 2011
Doughnut Day
Yesterday was National Doughnut Day. If you didn't celebrate, then celebrate now. There's nothing like treating yourself to one after a hard day or yard work or housecleaning. Sink your teeth into the jammy goodness of a jelly doughnut or the sweet cushiony glazed kind. They're the perfect end to a Saturday at home day.
Doughnuts aren't a new creation and they're not entirely American. However there name was coined by the great American writer, Washington Irving, when he wrote about "fried dough nuts" as early as 1808. It is an international treat both being made in sweet and savory forms. Most counties prefer some variety of sweet, In the Philippines along with India, doughnuts are made with untraditional flours. Filipinos prefer a starchy potato based dough while Indians make their rings with lentil or bean flour. Jelly doughnuts are big, not just in Israel but also in Germany and Austria where they originated. The Germans like them during Fastnacht or Lent and they're a staple of Carinvale parties.
It is in America however that the doughnut is revered. Thanks to the popular chain, Dunkin Donuts (notice the easier spelling )that these treats are as classic as burgers and fries in the American diet. The company, started as just a small doughnut shop in Quincy, MA by Bill Rosenburg. It brought tasty and affordable doughnuts of every kind to all parts of America and later the world. Dunkin offers everything from seasonal ones such as the heart shaped Valentine's Day donuts to pumpkin ones for Halloween. They also offer glazed and the traditional. However bakeries and supermarkets have their own spin on this classic and you can buy a fresh made dozen any time. There are also doughnut molds that allow you to bake these treats at home.
Treat yourself to a doughnut today if you didn't yesterday. There's nothing quite like a glazed or chocolate one with a nice iced coffee! Celebrate this world and American classic!
Doughnuts aren't a new creation and they're not entirely American. However there name was coined by the great American writer, Washington Irving, when he wrote about "fried dough nuts" as early as 1808. It is an international treat both being made in sweet and savory forms. Most counties prefer some variety of sweet, In the Philippines along with India, doughnuts are made with untraditional flours. Filipinos prefer a starchy potato based dough while Indians make their rings with lentil or bean flour. Jelly doughnuts are big, not just in Israel but also in Germany and Austria where they originated. The Germans like them during Fastnacht or Lent and they're a staple of Carinvale parties.
It is in America however that the doughnut is revered. Thanks to the popular chain, Dunkin Donuts (notice the easier spelling )that these treats are as classic as burgers and fries in the American diet. The company, started as just a small doughnut shop in Quincy, MA by Bill Rosenburg. It brought tasty and affordable doughnuts of every kind to all parts of America and later the world. Dunkin offers everything from seasonal ones such as the heart shaped Valentine's Day donuts to pumpkin ones for Halloween. They also offer glazed and the traditional. However bakeries and supermarkets have their own spin on this classic and you can buy a fresh made dozen any time. There are also doughnut molds that allow you to bake these treats at home.
Treat yourself to a doughnut today if you didn't yesterday. There's nothing quite like a glazed or chocolate one with a nice iced coffee! Celebrate this world and American classic!
Friday, June 3, 2011
Carp Revisited
Carp is one of those fish that you either love or hate. Most home chefs usually acquire through fishing. It is a difficult fish , being both bony and oily. Yet , like any other , it is versatile and can be made into everything from filets to cakes. Try it once and you could be addicted.
Carp has been around for centuries , being one of the earliest fishes to become domesticated and cooked. It is a member of the Ciprinidae family, an oily, fresh and sometimes salt water fish.It has more bones than the average fish .possessing Weberian ossicles.(an anatomical structure originally made up of small pieces of bone formed from four or five of the first vertebrae).This aids the fish in sensing sound vibrations making the carp the most developed in hearing. Carp can also be an ornamental fish, both the hugely popular koi and goldfish are both in this group. Carp is high in calcium and phosphorous and low in calories.
What can do you with carp?There are many recipes from filets to cakes to even pickled.If they're just fresh caught then try them fried in cornmeal to be served fresh with hush puppies. You could also make carp Mandarin style which is with oranges, dry sherry and scallions. You can also roast carp on a grill. Just prep it with a little lemon along with fresh ground salt and pepper. You can also bake it , again with lemon but add some garlic with it this time and serve with veggies.
Carp is a versatile fish that can be made a number of ways. If you're lucky to catch it fresh, take advantage of turning it into a variety of tasty dinners. Add it to your barbecue and summer cooking this season!
Carp has been around for centuries , being one of the earliest fishes to become domesticated and cooked. It is a member of the Ciprinidae family, an oily, fresh and sometimes salt water fish.It has more bones than the average fish .possessing Weberian ossicles.(an anatomical structure originally made up of small pieces of bone formed from four or five of the first vertebrae).This aids the fish in sensing sound vibrations making the carp the most developed in hearing. Carp can also be an ornamental fish, both the hugely popular koi and goldfish are both in this group. Carp is high in calcium and phosphorous and low in calories.
What can do you with carp?There are many recipes from filets to cakes to even pickled.If they're just fresh caught then try them fried in cornmeal to be served fresh with hush puppies. You could also make carp Mandarin style which is with oranges, dry sherry and scallions. You can also roast carp on a grill. Just prep it with a little lemon along with fresh ground salt and pepper. You can also bake it , again with lemon but add some garlic with it this time and serve with veggies.
Carp is a versatile fish that can be made a number of ways. If you're lucky to catch it fresh, take advantage of turning it into a variety of tasty dinners. Add it to your barbecue and summer cooking this season!
Thursday, June 2, 2011
Government Issued Foodie
Like it or not, the US government has always played an important role in our lives since the very beginning. Whether to lure us into the army by offering a meal or to start a victory garden for health benefits, Uncle Sam has been omnipresent. Now there is a big exhibit regarding the United States and its' relationship with food at the National Archives down in Washington DC. Going to it would be a neat diversion for any foodie visiting the nation's capital.
The exhibit , entitled What's Cooking, Uncle Sam ? The Government's Effect On The American Diet"" was the subject of an interesting article in yesterday's New York Times Dining section. Written by Jennifer Steinhauer, it tell about how the US government has always been a big part of its' citizens' lives. In Colonial times it lured young men to join the Continental Army by promising three meals a day .(a big deal in those days) . Later on it acted as a consumer watch dog, warning housewives of mom and pop ketchup businesses (these produced exploding bottles).The US government also created the FDA after children were sold toxic candies from street vendors in the early 1900's.
The exhibit has amazing artifacts, especially posters from the early 1900's 'There are also documents, collected food labels, film footage and various other artifacts on display. Visitors can see a photo of the famed Frank Nicholas Meyer, a government appointed food explorer who was sent on foreign mission to Asia from the government to bring back new plants and grains. That foodie, must have, the Meyer lemon is named for him . A nearby restaurant, Cafe Atlantico has been renamed America Eats Tavern in companionship with the exhibit. It will serve American classics such as burgoo, clam chowder and oysters Rockefeller. The first floor will serve classic American cocktails such as Ben Franklin's milk punch and Champagne cocktail, first served at new York's Waldorf Astoria Hotel.
If you're in Washington this summer (along with the fall and winter. the show ends January 3rd, 2012) then stop by the National Archives. You'll receive an enjoyable look into the government's role in how and what we eat. it's informative and fun , a look back into our government influenced culinary past.
What's Cooking Uncle Sam? The Government's Effect on the American Diet" will be at the National Archives from June 10th to January 3, America Eats tavern is located at 405 Eighth Street NW Washington DC.
The exhibit , entitled What's Cooking, Uncle Sam ? The Government's Effect On The American Diet"" was the subject of an interesting article in yesterday's New York Times Dining section. Written by Jennifer Steinhauer, it tell about how the US government has always been a big part of its' citizens' lives. In Colonial times it lured young men to join the Continental Army by promising three meals a day .(a big deal in those days) . Later on it acted as a consumer watch dog, warning housewives of mom and pop ketchup businesses (these produced exploding bottles).The US government also created the FDA after children were sold toxic candies from street vendors in the early 1900's.
The exhibit has amazing artifacts, especially posters from the early 1900's 'There are also documents, collected food labels, film footage and various other artifacts on display. Visitors can see a photo of the famed Frank Nicholas Meyer, a government appointed food explorer who was sent on foreign mission to Asia from the government to bring back new plants and grains. That foodie, must have, the Meyer lemon is named for him . A nearby restaurant, Cafe Atlantico has been renamed America Eats Tavern in companionship with the exhibit. It will serve American classics such as burgoo, clam chowder and oysters Rockefeller. The first floor will serve classic American cocktails such as Ben Franklin's milk punch and Champagne cocktail, first served at new York's Waldorf Astoria Hotel.
If you're in Washington this summer (along with the fall and winter. the show ends January 3rd, 2012) then stop by the National Archives. You'll receive an enjoyable look into the government's role in how and what we eat. it's informative and fun , a look back into our government influenced culinary past.
What's Cooking Uncle Sam? The Government's Effect on the American Diet" will be at the National Archives from June 10th to January 3, America Eats tavern is located at 405 Eighth Street NW Washington DC.
Wednesday, June 1, 2011
Gluten Free Goodness
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!
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!
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.
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