Now is the season to take advantages of all those fresh veggies and herbs.They're perfect for all sorts fo sauces whether for pasta or pizza. Another good part is that they can come fresh and organic from your garden!They definitely beats all those canned ones.
August is definitely the time for tomatoes.Both yards and markets have them in abundance. A simple sauce recipe is just cutting up a few tomatoes and crushed garlic and then sauteing them in a pan .Toss in some fresh picked basil leaves along with some freshly ground sea salt and ground pepper and voila a perfect and quick sauce. You can also add onions for more flavor as well. Sauces aren't just limited to tomatoes either. You can make a delicious one using broccoli rape.Again cook it for about twenty minutes in olive oil until it becomes soft .Add a pinch of red pepper flakes for some heat and serve.This is usually served with cavatelli but you can also serve it with liguini or angel hair too. Another spin is using both the tomato and this for fresh pizza toppings too.
Home grown spices and herbs make wonderful sauces . Basil, which is in full bloom right now, is the base for the time honored pesto sauce, Pesto is just as easy to make as regular tomato.It just requires only a blender these days. Puree it with olive oil and garlic and then add pignoli nuts and Parmesan cheese. Herbs such as rosemary and sage make great sauces as well. You can add rosemary to butter sauce for pasta or to cream for beef medallions. Sage also makes a great ingredient for pasta sauces too, giving them an earthy taste. One only requires lemon butter and fresh picked sage leaves.
This is the season for fresh veggies and herbs. They are the perfect ingredients for all kinds of sauces for pasta and pizza. Use them to create healthy and delicious dinners!
Tuesday, August 16, 2011
Monday, August 15, 2011
The Festival Circuit
August and September are the months for all sorts of food festivals and street fairs. This is the season to either take advantage of your culinary heritage or someone else's. Street fairs also proliferate during this time too. City streets will be awash with interesting stands that feature everything from crepes to satays.
Ethnic festivals are being held all over the country right now. German clubs are offering early Octoberfests or "Summerfests " where all sorts of great dishes are being served. Southern German groups are offering tasty dishes such as bratwurst and spaetzle while Northern based clubs feature smoked eel and potato pancakes.Italians have many saints festivals right now and this is a good time to visit them. Fresh made zeppolis and savory sausage sandwiches are the best that the stands can make along with old fashioned , thick pizza and fresh mussels and clams..Check local Greek churches too for their saint's days celebrations. Orthodox parishes put out great spreads that feature everything from lamb on a spit to souvlaki.
This is also the time of year for street festivals.Most major cities like New York, Boston and Chicago have them however smaller towns hold them swell.These also offer a wide range of ethnic treats from satays to crepes to dim sum.A caveat though .Most stands use the same oil or grease for frying all day long.The best bet is to eat anything fried in the early afternoon when the stands are first set up. Street fairs also offer the best of carnival foods like candy apples and cotton candy. Take advantage of these great treats while you can.
Ethnic festivals are being held all over the country right now. German clubs are offering early Octoberfests or "Summerfests " where all sorts of great dishes are being served. Southern German groups are offering tasty dishes such as bratwurst and spaetzle while Northern based clubs feature smoked eel and potato pancakes.Italians have many saints festivals right now and this is a good time to visit them. Fresh made zeppolis and savory sausage sandwiches are the best that the stands can make along with old fashioned , thick pizza and fresh mussels and clams..Check local Greek churches too for their saint's days celebrations. Orthodox parishes put out great spreads that feature everything from lamb on a spit to souvlaki.
This is also the time of year for street festivals.Most major cities like New York, Boston and Chicago have them however smaller towns hold them swell.These also offer a wide range of ethnic treats from satays to crepes to dim sum.A caveat though .Most stands use the same oil or grease for frying all day long.The best bet is to eat anything fried in the early afternoon when the stands are first set up. Street fairs also offer the best of carnival foods like candy apples and cotton candy. Take advantage of these great treats while you can.
This is the season for festivals and street fairs. Foodies should indulge in what they have to offer. It's a fun way to connect with other cultures and discover cities.
Saturday, August 13, 2011
Summer Sangrias
There's nothing like a sweet , fruity sangria to brighten up a summer party. It's a wonderful accompaniment to any seafood paella or even chorizos on the grill. However the punch is just as good with grilled chicken or kabobs.Another plus is you can customize it to your tastes or to what your guests like.Each time you make it , it will always turn out slightly different and unique.
Sangria recipes can be divided into two categories depending on the wine you use If you're opting for red, start off with a Rioja, Merlot or Shiraz. These will have a full body and have a rich flavor. Their taste won't be diminished by the fruit used.If you want to go the traditional route then use the Rioja, A true Spanish sangria will have cut up lemon, orange and apple slices in it however you can also toss in strawberries and raspberries for a different taste. Some recipes even call for a shot of Triple Sec or gin for added oomph.
A white wine Sangria is more for lighter fare.It should be just as fruity but with a delicacy the other doesn't possess. You'll need a dry Spanish white wine however you can also use a Riesling or a Sauvignon Blanc too along with a Chardonnay or a Gewurstraminer. Fruit should be lighter too. Use fresh chopped peaches along with nectarines along with lemons and oranges. You can also add a dash of peach schnappes, or any orange or lemon liqueur. Some enthusiasts add club soda or ginger ale to give it a sparkly fizz.
Sangria, whether it be red or white, is the perfect summertime drink. Either one goes well with a party time paella or a small barbecue. Sangria adds flavor and festiveness to any gathering and any dish.
Sangria recipes can be divided into two categories depending on the wine you use If you're opting for red, start off with a Rioja, Merlot or Shiraz. These will have a full body and have a rich flavor. Their taste won't be diminished by the fruit used.If you want to go the traditional route then use the Rioja, A true Spanish sangria will have cut up lemon, orange and apple slices in it however you can also toss in strawberries and raspberries for a different taste. Some recipes even call for a shot of Triple Sec or gin for added oomph.
A white wine Sangria is more for lighter fare.It should be just as fruity but with a delicacy the other doesn't possess. You'll need a dry Spanish white wine however you can also use a Riesling or a Sauvignon Blanc too along with a Chardonnay or a Gewurstraminer. Fruit should be lighter too. Use fresh chopped peaches along with nectarines along with lemons and oranges. You can also add a dash of peach schnappes, or any orange or lemon liqueur. Some enthusiasts add club soda or ginger ale to give it a sparkly fizz.
Sangria, whether it be red or white, is the perfect summertime drink. Either one goes well with a party time paella or a small barbecue. Sangria adds flavor and festiveness to any gathering and any dish.
Friday, August 12, 2011
Hot Browns Easy And Classic
A hot and tasty sandwich is good even during these hot days. Even better is when it's easy to prepare such as the Hot Brown. This American , Midwestern classic is more or less simple to whip up and even better to eat. A take on the British Welsh rarebit, it's perfect for that Saturday night dinner when everyone is at home or Sunday brunch with friends.
Hot Browns orginated in Louisville, Kentucky .back in the 1920's at the Brown Hotel where it was served as an early morning breakfast to all night party goers. Chef Fred Schmidt, its' inventor had to come up with something that would appeal to the jaded hotel guests who were quickly tiring of th eusual bacon and eggs. He put sliced turkey , tomato and bacon on toast , covered it with a rich Mornay sauce and baked in in the oven. it soon became an instant hit. Now, not only does Brown's still creates it but other fine Louisville institutions do as well.
A Hot Brown is easy to make. You can use leftover turkey or slices from your local deli along with bacon on toast.(I'd recommend a good challah for this to absorb the sauce). Add thickly sliced beefsteak tomatoes and top with the Mornay., The Hot Brown gravy is a basic butter and flour roux along with heavy cream added for body. Some recipes call for a beaten egg to be added, but this is up to you. A sharp cheese is then mixed in . The original recipe called for a Pecorino Romano but you can also sub in Parmesan(this is from Food Channel's Alton Brown's recipe). Ladle on to the sandwich and then sprinkle with extra cheese. Place under a broiler until cheese starts to bubble.
The Hot Brown is a perfect lunch or dinner sandwich. Delicious filling ,yet easy to make, especially on these hot days. Best of all it serves as a meal without all the fuss.
Hot Browns orginated in Louisville, Kentucky .back in the 1920's at the Brown Hotel where it was served as an early morning breakfast to all night party goers. Chef Fred Schmidt, its' inventor had to come up with something that would appeal to the jaded hotel guests who were quickly tiring of th eusual bacon and eggs. He put sliced turkey , tomato and bacon on toast , covered it with a rich Mornay sauce and baked in in the oven. it soon became an instant hit. Now, not only does Brown's still creates it but other fine Louisville institutions do as well.
A Hot Brown is easy to make. You can use leftover turkey or slices from your local deli along with bacon on toast.(I'd recommend a good challah for this to absorb the sauce). Add thickly sliced beefsteak tomatoes and top with the Mornay., The Hot Brown gravy is a basic butter and flour roux along with heavy cream added for body. Some recipes call for a beaten egg to be added, but this is up to you. A sharp cheese is then mixed in . The original recipe called for a Pecorino Romano but you can also sub in Parmesan(this is from Food Channel's Alton Brown's recipe). Ladle on to the sandwich and then sprinkle with extra cheese. Place under a broiler until cheese starts to bubble.
The Hot Brown is a perfect lunch or dinner sandwich. Delicious filling ,yet easy to make, especially on these hot days. Best of all it serves as a meal without all the fuss.
Thursday, August 11, 2011
Healthier Dogs
New York street dogs were always risky.It's not about a stray mutt found wandering the Hudson river docks but those hot dogs sold by street vendors.Either the meat or cooking methods were questionable. Now that's changing.Eating a street dog can be considered a healthy experience thanks to the quality of meat and how it's prepared.
This was the topic of an article in yesterday's New York Times Dining section. The piece , written by Dining regular, Jeff Gordinier, tells about the transformation of these New York classics. Now the meat isn't questionable. Some vendors, like Andrew Mcdonald,, buy totally organic meat. His company Good To Go Organics, specializes in healthy food on the go. Even chili dogs, doubly dubious because of the beef used, is changing.Mr. McDonals uses organic beef bought from farms in upstate Columbia County New York for his chili dogs.
Another change is the way the dogs are being made. Some still are being boiled however a lot of vendors are returning to the outdoor grill method. This was used a century ago but was disbanded because of of the carts going up in flames. Fast forward to a century later when all the carts are made of stainless steel. It's easy now to grill hot dogs and they 're actually tastier, Although many New Yorkers love the water boiled ones and there's now a hot debate regarding which one is better.
New York dogs are vastly improving. They're not only safer to eat but tastier too.They still the perfect city food on the go but now they're even better.
This was the topic of an article in yesterday's New York Times Dining section. The piece , written by Dining regular, Jeff Gordinier, tells about the transformation of these New York classics. Now the meat isn't questionable. Some vendors, like Andrew Mcdonald,, buy totally organic meat. His company Good To Go Organics, specializes in healthy food on the go. Even chili dogs, doubly dubious because of the beef used, is changing.Mr. McDonals uses organic beef bought from farms in upstate Columbia County New York for his chili dogs.
Another change is the way the dogs are being made. Some still are being boiled however a lot of vendors are returning to the outdoor grill method. This was used a century ago but was disbanded because of of the carts going up in flames. Fast forward to a century later when all the carts are made of stainless steel. It's easy now to grill hot dogs and they 're actually tastier, Although many New Yorkers love the water boiled ones and there's now a hot debate regarding which one is better.
New York dogs are vastly improving. They're not only safer to eat but tastier too.They still the perfect city food on the go but now they're even better.
Wednesday, August 10, 2011
Elegant Ketchup??!!
Mention ketchup or catsup and you'll either get a big smile or a big wince depending on the person's age. This sweet tomato sauce is either considered a blessing or a bane. Usually most sophisticated foodies shun ketchup because it lacks sophistication. However that's all changing thanks to chef Jose Andre at Washington D.C.'s America Eats Cafe. It's not just tomato sauce on fries anymore
This was the subject of an article written by Julia Moskin in today's New York Times Dining section. It turns out that there's more to ketchup than just tomatoes and corn syrup. Actually the stuff has been around since the 1690's when it was frist mentioned in English recipe books as early as the 1690's.English sailors probably brought it over from either China where a similar sauce from eggplant juice called ke-tsiap was made or Malaysia where they had a fish sauce called macap.It became the tomato variety when Heinz made in in 1876. It was a way of utilizing tomato scraps leftover from canning. Mixed with corn syrup it became an instant American classic. There were earlier forms of it made from nutmeg and peppercorns
Now ketchup is taking a different turn. Thanks to Jose Andres, the chef at the new American Eats Cafe in Washington D.C. (it's part of the famed American food exhibit"What's Cooking Uncle Sam?") the condiment is taking a new spin. There is a cherry one that had dark cherries along with mustard and spices mixed together to form a sweet sauce. This is perfect for any red meat.Another one is made from oysters which is minced oysters blended with white wine and oysters. Anchovies also make an appearance however it's a take on Worcester sauce which is a variation of it. Then there's the actual tomato version made with fresh tomatoes and a minimum of corn syrup. This is a different kind than what we're used to.It focuses more on the tomatoes than anything else . The result? An earthy flavor that's robust and perfect for hamburgers and grilled steaks
Ketchup is not just mix of tomatoes and corn syrup.It's a complex blend of ingredients to create a complement to meats and side dishes. It can be made of anything from walnuts to anchovies or even tomatoes.
This was the subject of an article written by Julia Moskin in today's New York Times Dining section. It turns out that there's more to ketchup than just tomatoes and corn syrup. Actually the stuff has been around since the 1690's when it was frist mentioned in English recipe books as early as the 1690's.English sailors probably brought it over from either China where a similar sauce from eggplant juice called ke-tsiap was made or Malaysia where they had a fish sauce called macap.It became the tomato variety when Heinz made in in 1876. It was a way of utilizing tomato scraps leftover from canning. Mixed with corn syrup it became an instant American classic. There were earlier forms of it made from nutmeg and peppercorns
Now ketchup is taking a different turn. Thanks to Jose Andres, the chef at the new American Eats Cafe in Washington D.C. (it's part of the famed American food exhibit"What's Cooking Uncle Sam?") the condiment is taking a new spin. There is a cherry one that had dark cherries along with mustard and spices mixed together to form a sweet sauce. This is perfect for any red meat.Another one is made from oysters which is minced oysters blended with white wine and oysters. Anchovies also make an appearance however it's a take on Worcester sauce which is a variation of it. Then there's the actual tomato version made with fresh tomatoes and a minimum of corn syrup. This is a different kind than what we're used to.It focuses more on the tomatoes than anything else . The result? An earthy flavor that's robust and perfect for hamburgers and grilled steaks
Ketchup is not just mix of tomatoes and corn syrup.It's a complex blend of ingredients to create a complement to meats and side dishes. It can be made of anything from walnuts to anchovies or even tomatoes.
Tuesday, August 9, 2011
Yummy Ice Cream Sandwiches
Summer rainy days and kids do not go together. They'll stay inside and becomes weapons of living room destruction., Either that or they'll become glued to whatever electronic device they can get their hands on .For a fun alternative have them make the summer classic - the ice cream sandwiches,They can explore their creative side plus make a tasty treat . (hopefully after lunch and before a good, nutritious dinner).
Every ice cream sandwich starts off with a good base. Most store bought ones usually have a crisp cookie however you can sub in store bought chocolate chips or even snickerdoodles. Most supermarkets sell large cookies in their bakery department and these are perfect for your sandwiches. You can also try sliced Rice Krispie treats too . Take the bars and slice them horizontally.Another spin is taking uniced cupcakes or sweet muffins, such as chocolate or chocolate chip and using them as bases.
What kind of ice cream works?Any kind! Buy two or three different flavors so the kids can mix and vary. Some suggestions are a rich butter pecan sandwiched between snickerdoodles are good as is just plain vanilla. Chocolate chip mint is a great filler between two plain chocolate crisps. Regular chocolate chips go well with - what else - chocolate chip cookies. Be creative and fun. You can then have the kids roll their creations in chocolate or colored sprinkles as finishing touches.They can also roll then in mini chips or chopped nuts too.
An ice cream sandwich can save a summer rainy day, Have some cartons and cookies ready to make this fun treat. Both you and the kids will love them!
Every ice cream sandwich starts off with a good base. Most store bought ones usually have a crisp cookie however you can sub in store bought chocolate chips or even snickerdoodles. Most supermarkets sell large cookies in their bakery department and these are perfect for your sandwiches. You can also try sliced Rice Krispie treats too . Take the bars and slice them horizontally.Another spin is taking uniced cupcakes or sweet muffins, such as chocolate or chocolate chip and using them as bases.
What kind of ice cream works?Any kind! Buy two or three different flavors so the kids can mix and vary. Some suggestions are a rich butter pecan sandwiched between snickerdoodles are good as is just plain vanilla. Chocolate chip mint is a great filler between two plain chocolate crisps. Regular chocolate chips go well with - what else - chocolate chip cookies. Be creative and fun. You can then have the kids roll their creations in chocolate or colored sprinkles as finishing touches.They can also roll then in mini chips or chopped nuts too.
An ice cream sandwich can save a summer rainy day, Have some cartons and cookies ready to make this fun treat. Both you and the kids will love them!
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