Many bloggers dream of turning their daily weblogs into books and from there into solid gold. This has happened to Lisa Fain, creator of the great blog The Homesick Texan Cookbook. Her insights and recipes will be available September 13th when the blog turned book goes out to the public. It's a cookbook that has a definite appeal. Why? Because it features all old fashioned Texan recipes.There are chilis and biscuits, cornbreads and barbecues. Any foodie can recreate a perfect Houston barbecue or San Antonio Tex Mex feast.
Ms Fain was the subject of yesterday's weekly Feed Me column in The New York Times Dining section. The interview ,conducted by Alex Wichtel, highlights this former office worker's love of her native Texan cuisine. She started her blog when she was working in the magazine production section of Advertising Age . It became a full time job and she quit to work on it and the accompanying cookbook. It paid off. There are many people who follow her and love the down hominess of her recipes. These are family recipes with the chief ingrdients being love.
I checked out the site and it is a good one. The recipes are true Texan , using native chiles and produce. Since Texas is also part of the South the recipes also reflect that cuisine. There are a lot of cornbread, crawfish and biscuit recipes along with sweet buns and cobblers. I love her black eye pea dip and will try it along with her pea salad, a Texas classic.Ms. Fain also has a section where you can buy other authors' cookbooks featuring barbecue and Southern cooking. You can also buy chilies , Mexican chocolate and other ingredients along with pots and pans too.
The Homesick Texan Cookbook is a great blog and it will be neat cookbook too. If you haven't visited this site yet please do. You'll pick up some tasty homestyle Texan recipes and some interesting down home advice.
Thursday, September 1, 2011
Wednesday, August 31, 2011
The Best Of Summer Flavors
Summer is a multitude of flavors and textures. Even though the season is winding down you can still have a juicy barbecue or delicious veggie or fruit based dish.This was the subject of today's New York Times Dining section. Instead of one big article there are several small ones written by regulars,Julia Moskin, Jeff Gordinier, Sam Sifton and Kim Severson. A new writer,Ligaya Mishan also has a great mini article on the subject.
Luckily the farms and even home gardens have some bounties left. Julia Moskin writes about that tasty treat, conr fritters made with niblets fresh from the cob.Hers is one that is more pancake than fritter but still has crunch and texture. She serves them with maple syrup but I think a freshly made salsa would be better. Kim Severson contributes as Southern field pea salad.It combines blackeyed peas alone with fresh Vidalia onions, sweet corn and tomatoes. She adds a dressing made with Dijon mustard and apple cider vinegar. Sam Sifton offers a grilled flank steak, perfect with these two dishes It is a teriyaki style, one that can be barbecued well past Labor Day and into the fall.
Of course summer also includes fruits and there are some great recipes concerning them. Sam Sifton brings his mom's blackberry cobbler to this table. This is the perfect dessert for any meal, with tart berries and lumps of sugary dough pressed over them. The dough recipe is a scratch one ,made from flour and sugar . The entire dish is easily made first in a skillet then baked in an oven. for a more exotic treat try Ligaya Mishan's grilled peach recipe. This takes an exotic turn by sprinkling the Egyptian spice mix called dukkah. This is an easily made blend of spices, seeds and herbs and gives backyard peaches a rare , mysterious flavor, redolent of faraway spice markets. For a twist add yogurt as a side.
The summer is winding down however there's still time to take advantage of it' bounty and flavors. Try what these food writers offer or do your own spins. There is enough out yet to create delicious warm weather meals and desserts .
Luckily the farms and even home gardens have some bounties left. Julia Moskin writes about that tasty treat, conr fritters made with niblets fresh from the cob.Hers is one that is more pancake than fritter but still has crunch and texture. She serves them with maple syrup but I think a freshly made salsa would be better. Kim Severson contributes as Southern field pea salad.It combines blackeyed peas alone with fresh Vidalia onions, sweet corn and tomatoes. She adds a dressing made with Dijon mustard and apple cider vinegar. Sam Sifton offers a grilled flank steak, perfect with these two dishes It is a teriyaki style, one that can be barbecued well past Labor Day and into the fall.
Of course summer also includes fruits and there are some great recipes concerning them. Sam Sifton brings his mom's blackberry cobbler to this table. This is the perfect dessert for any meal, with tart berries and lumps of sugary dough pressed over them. The dough recipe is a scratch one ,made from flour and sugar . The entire dish is easily made first in a skillet then baked in an oven. for a more exotic treat try Ligaya Mishan's grilled peach recipe. This takes an exotic turn by sprinkling the Egyptian spice mix called dukkah. This is an easily made blend of spices, seeds and herbs and gives backyard peaches a rare , mysterious flavor, redolent of faraway spice markets. For a twist add yogurt as a side.
The summer is winding down however there's still time to take advantage of it' bounty and flavors. Try what these food writers offer or do your own spins. There is enough out yet to create delicious warm weather meals and desserts .
Tuesday, August 30, 2011
Not Just Your Average Vanilla
Vanilla has always gotten a bad wrap. It's considered too bland and too boring. All things vanilla flavored have to have a second flavor added. Think again. Pure vanilla flavor is anything but yawn inducing. It has a slightly spicy , sweet taste that is perfect for anything , including - surprise !- lunches and dinners. The bean is surprisingly versatile and can be used in different dishes.
Vanilla, like its' cousin, chocolate was born in Mexico where the plant flourished. Conquistadors called it vainilla or little pod in Spanish and brought it back to Spain with them.By the 1750's, the plant, now renamed vanilla was widely used in both American and European baking. In 1812 a young enslaved boy from East Indian ocean island of Reunion named Edmund Albius discovered that the plant could be hand pollinated and thus began the birth of modern vanilla manufacturing. Madagascar vanilla became and still is the most prized vanilla in the world. It is also called Bourbon vanilla and is also manufactured in the West Indies and Indonesia. The vanilla plant also produces a fragrant orchid known as Tahitian vanilla . This is primarily used in perfumes. The Mexican genus still exists but is not as widely used as these.
Vanilla is not just restricted to baking and desserts. You can use it in in rubs and glazes to create a sweet, slightly spicy sauce and flavor. In fact it will enhance any meat and it's mostly used with pork , chicken and even seafood. Add a few drops of extract to any brine to give pork exotic Asian flair . Even vanilla glaze or sauce will liven up a plain chicken. You can also use the bean for seafood whether to infuse a stew, lobster sauce or make the famed vanilla shrimp. Of course, don't forget it in baking. There's nothing like a plain vanilla cake or cupcake with a simple dusting of confectioner's sugar. Another must is homemade ice cream made with freshly crushed vanilla beans to create a pure , old fashioned flavor.
Vanilla is anything but bland. If you want to wow your taste buds then add a dash of vanilla to your cooking.It's far from boring! It's downright exciting and then some!
Vanilla, like its' cousin, chocolate was born in Mexico where the plant flourished. Conquistadors called it vainilla or little pod in Spanish and brought it back to Spain with them.By the 1750's, the plant, now renamed vanilla was widely used in both American and European baking. In 1812 a young enslaved boy from East Indian ocean island of Reunion named Edmund Albius discovered that the plant could be hand pollinated and thus began the birth of modern vanilla manufacturing. Madagascar vanilla became and still is the most prized vanilla in the world. It is also called Bourbon vanilla and is also manufactured in the West Indies and Indonesia. The vanilla plant also produces a fragrant orchid known as Tahitian vanilla . This is primarily used in perfumes. The Mexican genus still exists but is not as widely used as these.
Vanilla is not just restricted to baking and desserts. You can use it in in rubs and glazes to create a sweet, slightly spicy sauce and flavor. In fact it will enhance any meat and it's mostly used with pork , chicken and even seafood. Add a few drops of extract to any brine to give pork exotic Asian flair . Even vanilla glaze or sauce will liven up a plain chicken. You can also use the bean for seafood whether to infuse a stew, lobster sauce or make the famed vanilla shrimp. Of course, don't forget it in baking. There's nothing like a plain vanilla cake or cupcake with a simple dusting of confectioner's sugar. Another must is homemade ice cream made with freshly crushed vanilla beans to create a pure , old fashioned flavor.
Vanilla is anything but bland. If you want to wow your taste buds then add a dash of vanilla to your cooking.It's far from boring! It's downright exciting and then some!
Monday, August 29, 2011
The Raw Milk Controversy
New Jersey has these kind of addicts all over the state. They love and crave this substance so much they'll go to great lengths to get it. Luckily there are suppliers who can cater to these needs and wants. What is this that has ordinary , law abiding citizens go rogue just for a drop?
Raw milk, a substance that is completely illegal in my state. Neighboring states, New York and Pennsylvania have laxer laws than ours regarding milk and this is where a lot of addicts get theirs. Raw milk is considered dangerous by some health professionals because it's not pasteurized and homogenized. The first gets rid of the bacteria that is in all milk and the second basically breaks down the fat globules that result in cream. It may produce in a better milk however it lacks taste and texture. This is what raw milk addicts hate.
The stuff is supposedly heaven with a rich creamy flavor. First timers who drink it are usually hooked by the initial sip. Raw milk can be made into fresh butter (yum!!) along with cheese, sour cream and buttermilk. There are many recipes from puddings to pancakes that involve these by products. Don't be afraid to buy it if your state allows it. Raw milk does have a lot of benefits, despite what has been said. it has all twenty amino acids and full doses of vitamins and minerals. It's chock full of calcium which is good for everything for fighting cancer to building stronger bones and teeth.Raw milk also has beneficial bacteria and this is great for making your own "Activia" style yogurt.
Consider yourself blessed if you live in a dairy state that allows for the sale of raw milk. This is a delicious and beneficial drink that is perfect plain but also in recipes. Try to get a few bottles today and taste what raw milk addicts are raving about.
Raw milk, a substance that is completely illegal in my state. Neighboring states, New York and Pennsylvania have laxer laws than ours regarding milk and this is where a lot of addicts get theirs. Raw milk is considered dangerous by some health professionals because it's not pasteurized and homogenized. The first gets rid of the bacteria that is in all milk and the second basically breaks down the fat globules that result in cream. It may produce in a better milk however it lacks taste and texture. This is what raw milk addicts hate.
The stuff is supposedly heaven with a rich creamy flavor. First timers who drink it are usually hooked by the initial sip. Raw milk can be made into fresh butter (yum!!) along with cheese, sour cream and buttermilk. There are many recipes from puddings to pancakes that involve these by products. Don't be afraid to buy it if your state allows it. Raw milk does have a lot of benefits, despite what has been said. it has all twenty amino acids and full doses of vitamins and minerals. It's chock full of calcium which is good for everything for fighting cancer to building stronger bones and teeth.Raw milk also has beneficial bacteria and this is great for making your own "Activia" style yogurt.
Consider yourself blessed if you live in a dairy state that allows for the sale of raw milk. This is a delicious and beneficial drink that is perfect plain but also in recipes. Try to get a few bottles today and taste what raw milk addicts are raving about.
Saturday, August 27, 2011
Hurricane Cuisine Part Two
Yesterday I wrote about hurricane cuisine - what do do during a hurricane and shortly after. That was for people who are going to ride out this catastrophe and its' aftermath at home . However there are those who are also in shelters and may be not be allowed home for a few days. What to do then? Again , just improvise but use your brains. be smart about your choices and what to do when you return home.
The first thing if you can read this or yesterday's column good. You have some power and access to the Internet. You may be reading this off your phone or IPad.Hopefully it's not in a shelter however if it is , just stay calm. Your backpack should have your favorite crackers and cookies along with bottled water and energy drinks. These are the best to take with you - after all they're portable comfort foods and feel like home. If you haven't and you still have time to shop,get some juice boxes and Gatorade for the kids.Bananas and apples are the fruits to take with you. They're not going to spoil as fast as other fruits and they're less messy too. Jello and pudding cups are another good choice. They're full of vitamins plus they're easy and fun to eat, especially for the kids.
When you get home be prepared to scour your fridge. Hopefully it was emptied before you left however if not , then clean out. Food can last up to two or three days in a closed fridge or freezer. Throw out any fresh cuts of meats and milk that smell bad. Mayo will keep twenty four hours as do some creamy salad dressings Toss those if there's an unusual or sour odor.Most cheeses will keep as some veggies. This also applies to some frozen foods and dinners. If your fridge has completely gone without power for more than tow or three days and you're not there to cook the food, then toss it. Start fresh with whatever your stores will have.
In a few days things will more or less get back to normal. In the meantime, make the best of this foodwise. Be creative but above all be smart. Make the right choices when you're in the shelter and when you return home.
The first thing if you can read this or yesterday's column good. You have some power and access to the Internet. You may be reading this off your phone or IPad.Hopefully it's not in a shelter however if it is , just stay calm. Your backpack should have your favorite crackers and cookies along with bottled water and energy drinks. These are the best to take with you - after all they're portable comfort foods and feel like home. If you haven't and you still have time to shop,get some juice boxes and Gatorade for the kids.Bananas and apples are the fruits to take with you. They're not going to spoil as fast as other fruits and they're less messy too. Jello and pudding cups are another good choice. They're full of vitamins plus they're easy and fun to eat, especially for the kids.
When you get home be prepared to scour your fridge. Hopefully it was emptied before you left however if not , then clean out. Food can last up to two or three days in a closed fridge or freezer. Throw out any fresh cuts of meats and milk that smell bad. Mayo will keep twenty four hours as do some creamy salad dressings Toss those if there's an unusual or sour odor.Most cheeses will keep as some veggies. This also applies to some frozen foods and dinners. If your fridge has completely gone without power for more than tow or three days and you're not there to cook the food, then toss it. Start fresh with whatever your stores will have.
In a few days things will more or less get back to normal. In the meantime, make the best of this foodwise. Be creative but above all be smart. Make the right choices when you're in the shelter and when you return home.
Friday, August 26, 2011
Hurricane Cuisine Part One
As everyone is well aware of, Hurricane Irene is about to visit the East Coast this weekend. This is a monumental one - almost on a par with the lethal Hurricane Katrina.Power will definitely be out and that means no refrigeration and possibly no stoves or microwaves. This is going to be a tricky time for those who are staying home and cooking. What to do?Improvise.
Everyone should have stocked up on the basics by now. peanut butter is an excellent source of protein and can making tasty and filling sandwiches for those of any age. Other good sources are deviled ham and chicken . Again these can work as tasty and filling sandwich spreads and add herbs such as tarragon and celery seed to liven up their flavors. Think Italian cold cuts too to get you and your family through these upcoming days. Salami is a good choice. It can last up to a week along with some others such as capacolla and soppressata. You can make sandwiches and even add them to omelets (more on those later).
If you're lucky enough to have gas then use it. You'll have to especially if you have perishables such as eggs or even raw meat in your fridge. Be creative. With the eggs you can make omelets along with the English breakfast style fried bread for breakfast or even lunch. Another good idea is pasta. Just boil water to cook it and use canned sauce. Another spin is utilizing milk for cream sauces . Remember use the perishables first so they don't become rotten or spoiled. This is also a good time , believe it or not to , clean out the freezer. Most people probably have enough in theirs to last them through to Tuesday or Wednesday. There's no need to go out and get more food. Most supermarkets will be closed or worse - damaged by the storm.
Hurricanes play havoc with everything - including people's meals. However you can restore order to your eating routine with everything from canned goods to some creative cooking. Don't let Irene spoil your meal plans. Fight back with some good food.
Everyone should have stocked up on the basics by now. peanut butter is an excellent source of protein and can making tasty and filling sandwiches for those of any age. Other good sources are deviled ham and chicken . Again these can work as tasty and filling sandwich spreads and add herbs such as tarragon and celery seed to liven up their flavors. Think Italian cold cuts too to get you and your family through these upcoming days. Salami is a good choice. It can last up to a week along with some others such as capacolla and soppressata. You can make sandwiches and even add them to omelets (more on those later).
If you're lucky enough to have gas then use it. You'll have to especially if you have perishables such as eggs or even raw meat in your fridge. Be creative. With the eggs you can make omelets along with the English breakfast style fried bread for breakfast or even lunch. Another good idea is pasta. Just boil water to cook it and use canned sauce. Another spin is utilizing milk for cream sauces . Remember use the perishables first so they don't become rotten or spoiled. This is also a good time , believe it or not to , clean out the freezer. Most people probably have enough in theirs to last them through to Tuesday or Wednesday. There's no need to go out and get more food. Most supermarkets will be closed or worse - damaged by the storm.
Hurricanes play havoc with everything - including people's meals. However you can restore order to your eating routine with everything from canned goods to some creative cooking. Don't let Irene spoil your meal plans. Fight back with some good food.
Thursday, August 25, 2011
Roadie Cooking
Bands and musicians usually have a bad time of it foodwise. There's all those greasy spoons and fast food joints that they have to eat at due to their hectic schedules.If they're lucky they'll be staying at a chain hotel where there's a somewhat decent restaurant. However some bands have it easy. They bring a chef with them and enjoy home cooked, good quality dishes. At times even the fans benefit.
This was chronicled in yesterday's New York Times Dining section. The article, written by Times Dining regular, Jeff Gordinier, dealt with the musical group, the Zac Brown Band, This is a rootsy Georgia based band and their "chef" Rusty Hamlin's cooking reflects it. Mr. Hamlin does all their cooking in a 54 foot 26 wheel silver and blue trailer appropriately named Cookie. He is lucky enough to experience the bounties of the areas where they drive through. It's the best of locavore dining with a twist. he scours local farmer's markets for different area vegetables and fruits to incorporate in his recipes.
What does Mr. Hamlin make? Good Southern cooking that involves fresh instead of deep fried. There is a recipe for a pocketknife cole slaw which is a twist on the traditional. There is cabbage but also bell peppers and tomatoes along with the kick of cayenne and the heat of mustard. There is the traditional Southern ham but with it comes with braised Brussels sprouts and red eye gravy. There is als a meet and greet so fans can not only get to meet the band but also enjoy the Southern hospitality and Mr. Hamlin's all natural creations. Fans were treated to a yummy moonshine vinaigrette and a creamy polenta made with gouda, wild mushrooms and snap beans.
Lucky is the band that has its' own chef. This is true of the Zac Brown Band who has Mr. Hamlin to create amazing food using local produce. Now that rocks!
This was chronicled in yesterday's New York Times Dining section. The article, written by Times Dining regular, Jeff Gordinier, dealt with the musical group, the Zac Brown Band, This is a rootsy Georgia based band and their "chef" Rusty Hamlin's cooking reflects it. Mr. Hamlin does all their cooking in a 54 foot 26 wheel silver and blue trailer appropriately named Cookie. He is lucky enough to experience the bounties of the areas where they drive through. It's the best of locavore dining with a twist. he scours local farmer's markets for different area vegetables and fruits to incorporate in his recipes.
What does Mr. Hamlin make? Good Southern cooking that involves fresh instead of deep fried. There is a recipe for a pocketknife cole slaw which is a twist on the traditional. There is cabbage but also bell peppers and tomatoes along with the kick of cayenne and the heat of mustard. There is the traditional Southern ham but with it comes with braised Brussels sprouts and red eye gravy. There is als a meet and greet so fans can not only get to meet the band but also enjoy the Southern hospitality and Mr. Hamlin's all natural creations. Fans were treated to a yummy moonshine vinaigrette and a creamy polenta made with gouda, wild mushrooms and snap beans.
Lucky is the band that has its' own chef. This is true of the Zac Brown Band who has Mr. Hamlin to create amazing food using local produce. Now that rocks!
Subscribe to:
Posts (Atom)
Posts
