August is the time to keep cool. This is the time for a nighttime treat of going for a cup of ice or ice cream. Luckily there's a new chain out there, ready to freeze out the competition.It's called Uncle Louie Gee's and it melds traditional Italian ices with funky new flavors. The result is downright delicious with a variety of flavors and textures.
This newest chain of cooling treats comes out of Staten Island , New York.It was actually based on a Brooklyn Italian ice recipe from the Thirties. It results in a creamier, denser ice that's rich in both texture and flavor. The brightly colored parlor offers the traditional fruit ices such as lemon,cherry , orange and watermelon . Then there are the Italian influenced such as cannoli(!) cappucino and spumoni along with some of the funkier flavors such as chocolate mousse and peanut butter chocolate cup.Some ices even have giant chocolate bits along with pretzels mixed in. This is definitely a new spin on the traditional water based ice.
Uncle Louie Gee's also has ice cream and ice cream cakes too. Each chain has the usual, chocolate and vanilla along with a butter pecan and rocky road. However there are some more unusual flavors too. Try a yummy Brooklyn Cheesecake or Apple Pie a la Mode along with Birthday Cake Surprise and Harvest Pumpkin Pie. Uncle Louie Gee's also has cakes too and they can be customized. The fillings are equally as tasty with the addition of crushed Oreos and pound cake to the traditional chocolate crunch. Another plus is that you can get traditional cones and sundaes here too.
This is August - the month for cool, icy treats. Uncle Louie Gee's has all this and much more. If there's one in your neighborhood stop in. You won't be disappointed by the rich quality of their ices and ice creams!
Monday, August 1, 2011
Saturday, July 30, 2011
Localvore Eating (And Yes, I Did Spell It Right)
August is the time for vacations,of going away and trying all sorts of new foods at exotic and fun locations. Yet what happens when a foodie is strapped for cash? Going away even for a weekend seems like a major expense. The answers lies literally around the corner. Eat locally. discover your neighborhood. You'd be surprised at what's there,waiting for you.
Luckily we live in the age of apps. There are all sorts of free restaurant apps that can be downloaded onto your phone. Many of these not only have ratings and pricings but thorough descriptions of their best dishes and desserts. You can type in or even ask about what's the best Chinese restaurant withing a five mile radius and the odds are good that four or five really good ones will be listed. Another way is to just ask. Old fashioned but it works. I recently went to a pizzeria that was always recommended to me by various locals. Turns out that what was said about the place was true. It really does make the best pizza in the area.
Another method is just hit or miss. I've been doing this recently on day trips, just stopping into eateries that intrigued me. I've found my new favorite, The Shoal Harbor Lobster House in Port Monmouth this way(although I did some follow up research on the web before a second visit just to see their full menu.) It's just fun being on the open road and picking a quaint little cafe to stop at. These are usually big on yummy homemade foods from biscuits to meat loaf. Almost every town has one and they're worth at least one visit. Stay away from major highways that are chock full of chain restaurants. Go to the town's heart where there are more privately owned eateries.
If you can't afford to go away this August, don't despair. There are plenty of local places, probably a block away, that can satisfy your foodie's culinary wanderlust. You'd be surprised at what's around the corner.
Luckily we live in the age of apps. There are all sorts of free restaurant apps that can be downloaded onto your phone. Many of these not only have ratings and pricings but thorough descriptions of their best dishes and desserts. You can type in or even ask about what's the best Chinese restaurant withing a five mile radius and the odds are good that four or five really good ones will be listed. Another way is to just ask. Old fashioned but it works. I recently went to a pizzeria that was always recommended to me by various locals. Turns out that what was said about the place was true. It really does make the best pizza in the area.
Another method is just hit or miss. I've been doing this recently on day trips, just stopping into eateries that intrigued me. I've found my new favorite, The Shoal Harbor Lobster House in Port Monmouth this way(although I did some follow up research on the web before a second visit just to see their full menu.) It's just fun being on the open road and picking a quaint little cafe to stop at. These are usually big on yummy homemade foods from biscuits to meat loaf. Almost every town has one and they're worth at least one visit. Stay away from major highways that are chock full of chain restaurants. Go to the town's heart where there are more privately owned eateries.
If you can't afford to go away this August, don't despair. There are plenty of local places, probably a block away, that can satisfy your foodie's culinary wanderlust. You'd be surprised at what's around the corner.
Friday, July 29, 2011
Happier Meals
Parents around the world can breath a sigh of relief. it seems that McDonald's is making its' happy meals finally healthy. This longtime childhood favorite is finally bowing to pressure . After all while the meals may have promoted smiles they did nothing to promote a child;'s well being.
The Happy Meal has always undergone some form of criticism and with good reason. It created a lifelong addiction to unhealthy fast food and jump started childhood obesity. Kids grew up craving Coke and fries instead of juice and veggies. To add to the deal McDonald's always threw in a toy, usually a tie in with whatever kiddie movie was current. This became baby crack. Little ones had to have the toy, In order to get the toy, nuggets or burgers had to be consumed. Of course any fast food is tasty and to a young palate it's like gourmet. Unfortunately it has created all sort s of problems since it was introduced in 1979.
Thankfully all tha t is about to change. Low fat chocolate milk will replace calorie and sugar rich soda. Apple slices will sub in for salt and oil soaked fries. There will still be the mainstays: junior burgers and chicken nuggets. However the meal has gone from 520 calories and 26 grams of fat to 410 calories and 19 grams of fat. Parents are happy about this although they have been long offered the choice of fruit or fries. According to Mc Donald's , though only eleven per cent did take the healthier choice in the past Hopefully the company will offer kid sized version of their salads too which would be the best choice of all .
The Happy Meal, like any fast food is getting healthier. It's s joining the ranks of everyone from White Castle to Burger King to IHOP topromote healthy diets for kids. Will it succeed. As long as there's a a smile on both the kid's and parents, faces , yes!
The Happy Meal has always undergone some form of criticism and with good reason. It created a lifelong addiction to unhealthy fast food and jump started childhood obesity. Kids grew up craving Coke and fries instead of juice and veggies. To add to the deal McDonald's always threw in a toy, usually a tie in with whatever kiddie movie was current. This became baby crack. Little ones had to have the toy, In order to get the toy, nuggets or burgers had to be consumed. Of course any fast food is tasty and to a young palate it's like gourmet. Unfortunately it has created all sort s of problems since it was introduced in 1979.
Thankfully all tha t is about to change. Low fat chocolate milk will replace calorie and sugar rich soda. Apple slices will sub in for salt and oil soaked fries. There will still be the mainstays: junior burgers and chicken nuggets. However the meal has gone from 520 calories and 26 grams of fat to 410 calories and 19 grams of fat. Parents are happy about this although they have been long offered the choice of fruit or fries. According to Mc Donald's , though only eleven per cent did take the healthier choice in the past Hopefully the company will offer kid sized version of their salads too which would be the best choice of all .
The Happy Meal, like any fast food is getting healthier. It's s joining the ranks of everyone from White Castle to Burger King to IHOP topromote healthy diets for kids. Will it succeed. As long as there's a a smile on both the kid's and parents, faces , yes!
Thursday, July 28, 2011
Catering To Appalachia
Appalachia and gourmet food usually aren't usually found in the same sentence however that's may be about to change. The region is known more for homesstyle grits and biscuits as opposed to gourmet meals. All that is changing thanks to a high end eateryand the introduction of locavore dining. Will it change the area? That's what some local chefs are hoping.
This was the subject of an interesting article written by Jane Black in yesterday's New York Times Dining section. She had interviewed Steven Hopp, who along with his wife , the author, Barbara Kingsolver wrote th e 2006 bestseller "Animal, Vegetable, Miracle:A Year Of Food Life" about their move and exploration of southwest Virginia and locavore dining. It was an eye opener. This type of dining has been going on in the area however the dishes are simple ,passed down from generation to generation. The area farmwers were wary of these outsiders and their different way of cooking and eating.
Mr. Hopp wants to change all this. His restaurant, The Harvest Table is meeting with some resitance, however. Locals think that the food is too fancy and too expensive. Even though the food is freshly grown and carefully prepared, townspeople prefer going to chain restaurants like Pizza Hut and Applebee's. Mr.Hopp keeps his pricing low and keeps the dishes' names simple to draw in customers.. A pasta that would be called one with fennel and pecans is renamed pasta primavera to draw customers. A fancy dish of peppers are called pepper roulette. It's this type of thinking that brings good quality food with homegrown ingredients to the area people.
Will Appalachia ever be a foodie destination stop? That may take a few years. However with men like Mr. Hopp, leading the way, it may be a reality soon enough.
This was the subject of an interesting article written by Jane Black in yesterday's New York Times Dining section. She had interviewed Steven Hopp, who along with his wife , the author, Barbara Kingsolver wrote th e 2006 bestseller "Animal, Vegetable, Miracle:A Year Of Food Life" about their move and exploration of southwest Virginia and locavore dining. It was an eye opener. This type of dining has been going on in the area however the dishes are simple ,passed down from generation to generation. The area farmwers were wary of these outsiders and their different way of cooking and eating.
Mr. Hopp wants to change all this. His restaurant, The Harvest Table is meeting with some resitance, however. Locals think that the food is too fancy and too expensive. Even though the food is freshly grown and carefully prepared, townspeople prefer going to chain restaurants like Pizza Hut and Applebee's. Mr.Hopp keeps his pricing low and keeps the dishes' names simple to draw in customers.. A pasta that would be called one with fennel and pecans is renamed pasta primavera to draw customers. A fancy dish of peppers are called pepper roulette. It's this type of thinking that brings good quality food with homegrown ingredients to the area people.
Will Appalachia ever be a foodie destination stop? That may take a few years. However with men like Mr. Hopp, leading the way, it may be a reality soon enough.
Wednesday, July 27, 2011
Every Part Of The Plant
Is it proper to eat trash? Yes if it it's the refuse that came off common fruits and vegetables. Surprisingly enough what most of us toss from our produce can be used in a variety of recipes.Much can be made from roots and leaves along with pits and peelings.Don't throw anything out. Not after reading this.
Utilizing entire stalks and roots was the main article in today's New York Times Dining section regular, Julia Moskin.In it she explores the idea of "nose to tail"vegetable cooking. This process has long been used with meats ;cooking every part of an animal's body. Now chefs are looking at the discarded parts of corn, broccoli and some fruits to make delicious dishes. It just comes with one caveat. Sometimes the pieces such as the kernel inside certain pits contain what's is known as cyanogens, compounds that are part of the highly lethal cyanide. Before cooking ,it's wise to read up on what's OK to eat and not eat.
The yield is remarkable. Broccoli stalks can be made into a delicious salad once cooked. Cauliflower leaves can be cooked into a tender cabbage like dish and it has almost the same taste except with the cauliflower undertones. Fruit pits are crushed and used as flavorings in puddings and ice creams. Discarded celery stalks are used to make a pungent celery salt while other roots and leaves can create entirely new dishes. Using entire veggies and fruits are nothing new. There are century old recipes for pickled green tomatoes and watermelon rinds. After all early American cooks used everything thanks to bumper crops and a need to satisfy hungry families.
Don' tthrow away anything from your produce. Those stalks and leaves can create some tasty and new dishes. Save anything and everything before you throw them out.If not you may be missing out on a valuable ingredient,
Utilizing entire stalks and roots was the main article in today's New York Times Dining section regular, Julia Moskin.In it she explores the idea of "nose to tail"vegetable cooking. This process has long been used with meats ;cooking every part of an animal's body. Now chefs are looking at the discarded parts of corn, broccoli and some fruits to make delicious dishes. It just comes with one caveat. Sometimes the pieces such as the kernel inside certain pits contain what's is known as cyanogens, compounds that are part of the highly lethal cyanide. Before cooking ,it's wise to read up on what's OK to eat and not eat.
The yield is remarkable. Broccoli stalks can be made into a delicious salad once cooked. Cauliflower leaves can be cooked into a tender cabbage like dish and it has almost the same taste except with the cauliflower undertones. Fruit pits are crushed and used as flavorings in puddings and ice creams. Discarded celery stalks are used to make a pungent celery salt while other roots and leaves can create entirely new dishes. Using entire veggies and fruits are nothing new. There are century old recipes for pickled green tomatoes and watermelon rinds. After all early American cooks used everything thanks to bumper crops and a need to satisfy hungry families.
Don' tthrow away anything from your produce. Those stalks and leaves can create some tasty and new dishes. Save anything and everything before you throw them out.If not you may be missing out on a valuable ingredient,
Tuesday, July 26, 2011
From Hot To Cold
A favorite dish is a favorite dish no matter what the season. Yet what happens when those tummy warming meals are to be craved during these hot days? Adapt them to summer cooking. You can still have your delicious favorites yet prepare them in easy hot weather friendly ways. You not only enjoy them but also cook them in a way that’s comfortable during these sweltering times.
The microwave is the best way to make any quick version of a meal. You can still have a warm dinner but in half the time. A fun dish that can be adapted to the summer is baked mac and cheese. You can mix Velveeta along with already boiled macaroni and some milk. Add a quarter cup of flour for shortening and it’s an easy to do fave. If you want crunch, add some bacon croutons or a layer of bread crumbs on top for layering. Spaghetti is easy to. You can easily boil up some and for a fresh sauce just saute some basil garlic and sliced fresh tomatoes. It’s a different spin on a sauce, yet it still tastes the same but with a garden fresh tang.
You can even make a hot lunch during these sweltering days. A hot sandwich is a nice break from cold ones and wraps. You can buy already sliced cold cuts form your local deli or supermarket Put on sliced bread or roll and add some already made hot gravy. It’s not cooking but with a lot of flavor. Homemade soup is another noon favorite . You can make any stock on a stovetop. Then add whatever you want . if not just buy the already made ones. Then add fresh veggies for a nice garden vegetable or try making bisques using fresh seafood and meats.
Just because it’s summer it doesn’t mean you have to give up your winter favorites. Adopt recipes to fit these hot steamy days. It's surprisingly simple.
The microwave is the best way to make any quick version of a meal. You can still have a warm dinner but in half the time. A fun dish that can be adapted to the summer is baked mac and cheese. You can mix Velveeta along with already boiled macaroni and some milk. Add a quarter cup of flour for shortening and it’s an easy to do fave. If you want crunch, add some bacon croutons or a layer of bread crumbs on top for layering. Spaghetti is easy to. You can easily boil up some and for a fresh sauce just saute some basil garlic and sliced fresh tomatoes. It’s a different spin on a sauce, yet it still tastes the same but with a garden fresh tang.
You can even make a hot lunch during these sweltering days. A hot sandwich is a nice break from cold ones and wraps. You can buy already sliced cold cuts form your local deli or supermarket Put on sliced bread or roll and add some already made hot gravy. It’s not cooking but with a lot of flavor. Homemade soup is another noon favorite . You can make any stock on a stovetop. Then add whatever you want . if not just buy the already made ones. Then add fresh veggies for a nice garden vegetable or try making bisques using fresh seafood and meats.
Just because it’s summer it doesn’t mean you have to give up your winter favorites. Adopt recipes to fit these hot steamy days. It's surprisingly simple.
Monday, July 25, 2011
The Versatile Chickpea
Chickpeas are one of the most versatile beans a cook can use. They can be dried, mashed or fried. They can be used in dips or soups. They are the perfect ingredient for any dish , in any season.
Chickpeas have been around since our Neanderthal days. There is evidence of the dried beans in caves found in Southern France. It was first cultivated in Asia and the Middle East in larger quantities. The name comes from the Latin cicer and pease or pea. It was then called chichepea in Medieval France and then shortened to chick pea or by the English who called it the cavalance too.It is also called garbanzo by the Italians which comes from the old Spanish garroba or algarroba although another theory is that it's from the Basque garbantzu.
Chickpeas are a wonderful addition to any dish. They add a rich meatiness and texture to salads along with color .Mashed them and add olive oil and spices to make a creamy, smooth and nutty hummus for dips. Chickpeas are also a wonderful addition to minestrone and pasta e fagiole. They do not become soggy, or mushy. Another way of having them is dried and salted. This is a popular and addictive snack at Italian street fairs. The Greeks love them cooked with spinach and feta cheese ans a tasty side dish.
Chick peas are a wonderful addition to any meal. They add a nuttiness and a meatiness to any salad, soup ro dip. Try them for a delightful variation.
Chickpeas have been around since our Neanderthal days. There is evidence of the dried beans in caves found in Southern France. It was first cultivated in Asia and the Middle East in larger quantities. The name comes from the Latin cicer and pease or pea. It was then called chichepea in Medieval France and then shortened to chick pea or by the English who called it the cavalance too.It is also called garbanzo by the Italians which comes from the old Spanish garroba or algarroba although another theory is that it's from the Basque garbantzu.
Chickpeas are a wonderful addition to any dish. They add a rich meatiness and texture to salads along with color .Mashed them and add olive oil and spices to make a creamy, smooth and nutty hummus for dips. Chickpeas are also a wonderful addition to minestrone and pasta e fagiole. They do not become soggy, or mushy. Another way of having them is dried and salted. This is a popular and addictive snack at Italian street fairs. The Greeks love them cooked with spinach and feta cheese ans a tasty side dish.
Chick peas are a wonderful addition to any meal. They add a nuttiness and a meatiness to any salad, soup ro dip. Try them for a delightful variation.
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