Cold weather calls for hot and hearty meals. Pot roast fills that bill nicely, giving the cook an easy meal to make with the end result a rib sticking dish. Served with filling sides it can be the perfect meal on a chilly fall night.There's nothing like a tender slice of pot roast with braised veggies and dumplings to keep anyone warm and happy.
Pot roast is basically just braised beef.The meat is taken from the chuck or shoulder section of the cow and slow cooked. You can also buy the section with a bone in it. This is called seven bone pot roast or roast. Since both are very chewy and sinewy, they can't be oven roasted. This would render them hard to cut and chew. Braising breaks down the fibers using the Maillard reaction or caramelizing. First brown the meat using margarine on all four sides and then braise in water for two hours. Use bay leaf and marjoram as flavoring.
Pot roast goes well with its' own gravy. After the meat has cooked , reserve the juices and add a homemade roux to it for a lovely thick one. Dumplings are a must and these you can make light fluffy ones using Bisquick. A variation is having a side of buttered egg noodles.Many home cooks also simmer veggies in with the meat. Traditionally they are carrots and potatoes but you can also add tomatoes and button mushrooms as well as turnips or parsnips. The leftover meat and veggies can easily be can frozen and then microwaved later for another hearty meal. You can even throw in the dumplings and noodles too.
These chilly nights call for a nice, warm pot roast. Make one for an enjoyable family dinner. It's the perfect autumn dish, full of flavor and goodness.
Monday, October 3, 2011
Saturday, October 1, 2011
A Healthier Party Time
The school year has been in full swing for a month now and that means one thing: parties. Every little kids wants a party to outdo their class mates. The question is can you give your little darling something that' s not only tasty and fun but also healthy too? The answer is yes!
Kids can be fussy eaters, especially when you try to push something nutritious on them. If it's green its obscene is usually their rule.. However you can actually make your birthday honoree and guests like veggies. Cut up broccoli and cauliflowers into dippable pieces and also have pitted black olives along with grape tomatoes and carrot sticks. You can serve them with a fun ranch dressing or even an onion dip made from onion soup and plain Greek yogurt. Another idea is whipping up healthy sliders. Try quartering veggie or turkey burgers and serving them on whole wheat slider rolls. Slice up sweet potatoes julienne style and bake in your oven with some olive oil and sea salt for a great and crunchy side.
All birthday parties call for cake or cupcakes of some sort. What you can do to make the treats healthier is bake your own cakes using unbleached flour . Use the King Arthur brand which also has gluten free flour as well. You can create a variety of healthier sweets with them, including cookies, brownies and even candies.. As for icing, you'll still have to make one using confectioner's sugar . However the frosting becomes healthier with subbing in Greek yogurt for cream or butter.You can decorate not with sprinkles and chocolate chips but with raisins along with dried cranberries and blue berries.Another fun idea for the tween set are fruit kabobs, where you can alternate pineapple chunks with strawberries and bananas slices.
Your little one's birthday party can be both fun and nutritious. Ditch the salty, greasy stuff and bring in fresh veggies. End with a healthy cake with even healthier icing.It's a great way of celebrating not just another year but a year of eating right!
Kids can be fussy eaters, especially when you try to push something nutritious on them. If it's green its obscene is usually their rule.. However you can actually make your birthday honoree and guests like veggies. Cut up broccoli and cauliflowers into dippable pieces and also have pitted black olives along with grape tomatoes and carrot sticks. You can serve them with a fun ranch dressing or even an onion dip made from onion soup and plain Greek yogurt. Another idea is whipping up healthy sliders. Try quartering veggie or turkey burgers and serving them on whole wheat slider rolls. Slice up sweet potatoes julienne style and bake in your oven with some olive oil and sea salt for a great and crunchy side.
All birthday parties call for cake or cupcakes of some sort. What you can do to make the treats healthier is bake your own cakes using unbleached flour . Use the King Arthur brand which also has gluten free flour as well. You can create a variety of healthier sweets with them, including cookies, brownies and even candies.. As for icing, you'll still have to make one using confectioner's sugar . However the frosting becomes healthier with subbing in Greek yogurt for cream or butter.You can decorate not with sprinkles and chocolate chips but with raisins along with dried cranberries and blue berries.Another fun idea for the tween set are fruit kabobs, where you can alternate pineapple chunks with strawberries and bananas slices.
Your little one's birthday party can be both fun and nutritious. Ditch the salty, greasy stuff and bring in fresh veggies. End with a healthy cake with even healthier icing.It's a great way of celebrating not just another year but a year of eating right!
Friday, September 30, 2011
Fruit For Dinner
Fruit always makes a good dessert. After all there's nothing liked sliced apples and cheddar or a fruit compote or pie. However any fruit can be incorporated into the main course. The flavor gives a sweet taste but it's also earthy and unique. What's even better is that there are so many different fruits you can use to create a variety of different dishes.
Salads and fruits are a natural go to gether. Fruits add texture and crunch as well as color, making any tossed greens that much more appealing. Try adding sliced Bartlett pears to an arugula salad along with Assiago cheese and sliced almonds. For more bite try a Pecorino cheese that will compliment the pear's woody , sweet flavor. You can create a similar dish with apple but used a smoked Gruyere or cheddar and strips of cold grilled chicken.Another idea is a grape and chicken salad . The fruit's taste completes the meats. For all of these a simple vinaigrette dressing, using red wine or apple cider vinegar is the best. Stay away from anything too garlicky or too herbal otherwise it'll overpower the fruit's taste.
You can also use fruit sin roasted or cooked dinners. There's the famous duck a l'orange which doesn't necessarily call for the entire fruit. Just the freshly squeezed juice and zest are used for this. You can also try cherries with duck too for a different spin.Another standard is pineapple with ham. The pineapple has always been used to cut down the protein enzymes in the meat however the extreme sweet and saltiness has been a favorite for generations, Prunes and plums also figure in roasts too. especially in beef. This combo can work well in North African tagines or even in just a simple meat loafs.
Fruit doesn't have to be just in dessert dishes. It can be a chief ingredient in a tasty salad or a flavorful roast. Aadd any kind you want , from apples to cherries from plums to oranges to create tasty and unique dishes that are sure to be enjoyed.
Salads and fruits are a natural go to gether. Fruits add texture and crunch as well as color, making any tossed greens that much more appealing. Try adding sliced Bartlett pears to an arugula salad along with Assiago cheese and sliced almonds. For more bite try a Pecorino cheese that will compliment the pear's woody , sweet flavor. You can create a similar dish with apple but used a smoked Gruyere or cheddar and strips of cold grilled chicken.Another idea is a grape and chicken salad . The fruit's taste completes the meats. For all of these a simple vinaigrette dressing, using red wine or apple cider vinegar is the best. Stay away from anything too garlicky or too herbal otherwise it'll overpower the fruit's taste.
You can also use fruit sin roasted or cooked dinners. There's the famous duck a l'orange which doesn't necessarily call for the entire fruit. Just the freshly squeezed juice and zest are used for this. You can also try cherries with duck too for a different spin.Another standard is pineapple with ham. The pineapple has always been used to cut down the protein enzymes in the meat however the extreme sweet and saltiness has been a favorite for generations, Prunes and plums also figure in roasts too. especially in beef. This combo can work well in North African tagines or even in just a simple meat loafs.
Fruit doesn't have to be just in dessert dishes. It can be a chief ingredient in a tasty salad or a flavorful roast. Aadd any kind you want , from apples to cherries from plums to oranges to create tasty and unique dishes that are sure to be enjoyed.
Thursday, September 29, 2011
Crispy Cracklings
Nothing beats chicken skin.There's something about the crunchy, texture or melt in your mouth buttery flavor.It's not only the most prized piece of the chicken but now the most used. Chicken skin is enjoying a resurgence in tasty recipes.It's no longer bad for you. It's good.
Chicken skins were the subjects of a major article in yesterday's New York Times Dining section. The article, written by Times newcomer, Sarah DiGregorio, explores the new found popularity of crackling , the crisped part of the skin on chicken (or pork). Chicken crackling is nothing new.It has been around in Philippine, as well as Japanese and Jewish cuisine where it is known as gribenes. For centuries cultures who often use poultry also utilize the birds' skins. It is usually deep fried and eaten as a snack instead of a main dish,as with the Filipino dish chicharon manok.
Chefs all over the US are getting creative with it. New York City Chef Ilan Hall has a GLT sandwich , gribenes served with lettuce and tomato that resembles a BLT. The Philadelphia chef, Mitch Prensky, owner of the restaurant Supper, puts them in his spaghetti carbonara and Ruben sandwiches. The skins provide crunch and texture as well as flavor. Southern chefs know how to do chicken skin right. Sean Brock, executive chef at Charleston South Carolina's Husk and McCrady's marinates then in buttermilk then smokes and deeps fries them. They are then served with a hot sauce and a honey dip. He also makes a rabbit terrine with them as well as enveloping that Southern classic chicken and dumplings with sheets of skin.
Nothing beats crispy, crackly chicken skin. It is one of the tastiest parts of the chicken and the most flavorful.It's no wonder that chefs are now making it their number one ingredient and dish!
Dedicated to my own little chicken skin lover Sparkey . Any bird was her favorite but she loved chicken the best. May she and her brother, Puff, enjoy them forever.....
Chicken skins were the subjects of a major article in yesterday's New York Times Dining section. The article, written by Times newcomer, Sarah DiGregorio, explores the new found popularity of crackling , the crisped part of the skin on chicken (or pork). Chicken crackling is nothing new.It has been around in Philippine, as well as Japanese and Jewish cuisine where it is known as gribenes. For centuries cultures who often use poultry also utilize the birds' skins. It is usually deep fried and eaten as a snack instead of a main dish,as with the Filipino dish chicharon manok.
Chefs all over the US are getting creative with it. New York City Chef Ilan Hall has a GLT sandwich , gribenes served with lettuce and tomato that resembles a BLT. The Philadelphia chef, Mitch Prensky, owner of the restaurant Supper, puts them in his spaghetti carbonara and Ruben sandwiches. The skins provide crunch and texture as well as flavor. Southern chefs know how to do chicken skin right. Sean Brock, executive chef at Charleston South Carolina's Husk and McCrady's marinates then in buttermilk then smokes and deeps fries them. They are then served with a hot sauce and a honey dip. He also makes a rabbit terrine with them as well as enveloping that Southern classic chicken and dumplings with sheets of skin.
Nothing beats crispy, crackly chicken skin. It is one of the tastiest parts of the chicken and the most flavorful.It's no wonder that chefs are now making it their number one ingredient and dish!
Dedicated to my own little chicken skin lover Sparkey . Any bird was her favorite but she loved chicken the best. May she and her brother, Puff, enjoy them forever.....
Wednesday, September 28, 2011
A Taste of Bosnia
Bosnian cooking is not really known here in the US. However, thanks to the recent waves of immigrants from the former Yugoslav Republic, that's all changing. It is a delicious cuisine, unique and full of interesting dishes.As it becomes more and more mainstream, others will discover its' charms and flavorful, hearty dishes.
It was a subject of an article in today's New York Times Dining section. John T. Edge, a Dining regular contributor, interviewed Bosnians in St Louis Missouri where there is a huge community started in th e1990s. Many fled their country because of the terrible atrocities and found haven in this bustling Midwestern town. As it once featured German food, St Louis now seems to be the heart of Bosnian cuisine in the US. Bakeries , butchers and cafes have sprung up introducing a new kind of home cooked, home style dining.
Bosnian cooking is varied. Their bread , a round yeasty loaf called lepinja is sliced open and served with cevap, or beef sausages, There is also pljieskavica shaved beef and onions served on the bread as well. This is a favorite of Bosnian American youth. Bosnian Muslims also have contributed their part too. Many brought over the delicious smoked beef also known as suho meso. This subs in as pizza topping s for pepperoni along with other dishes. There is also a native confection which is a chocolate and walnut candy dusted with coconut.
Bosnian food may only be catching on in Saint Louis. but it will sure to hit the rest of the US. the reason being is that has made tasty foods that everyone can enjoy. It's traditional but also new at the same time
It was a subject of an article in today's New York Times Dining section. John T. Edge, a Dining regular contributor, interviewed Bosnians in St Louis Missouri where there is a huge community started in th e1990s. Many fled their country because of the terrible atrocities and found haven in this bustling Midwestern town. As it once featured German food, St Louis now seems to be the heart of Bosnian cuisine in the US. Bakeries , butchers and cafes have sprung up introducing a new kind of home cooked, home style dining.
Bosnian cooking is varied. Their bread , a round yeasty loaf called lepinja is sliced open and served with cevap, or beef sausages, There is also pljieskavica shaved beef and onions served on the bread as well. This is a favorite of Bosnian American youth. Bosnian Muslims also have contributed their part too. Many brought over the delicious smoked beef also known as suho meso. This subs in as pizza topping s for pepperoni along with other dishes. There is also a native confection which is a chocolate and walnut candy dusted with coconut.
Bosnian food may only be catching on in Saint Louis. but it will sure to hit the rest of the US. the reason being is that has made tasty foods that everyone can enjoy. It's traditional but also new at the same time
Tuesday, September 27, 2011
Preserve Us!
Some people may lament the summer's leaving and all the harvest that comes with it. However you can still enjoy what's left of this last harvest and fall's new one by preserving. This homespun method has always been received with a smirk however there is nothing like them. Homemade jams and jellies go well with everything from fresh baked scones and muffins to ice creams and pudding. It's a great way of getting more out of your harvests.
Preserving or canning does take some time and involvement. You do have to have special canning jars with two piece lids for success. The lids consists of a small cap that seals the jar's rim along with an outer part known as the screw or band cap that keeps the inner one in place. You'll also need a large covered waterbath. This is a large pot that looks like a lobster pot . It has a removable metal basket at the bottom and this lifts the jars from the water. You can use a stock pot with a wire cooling rack too. You'll need a jar lifter as well. These look like large tongs and are useful in lifting the hot jars from the water. You'll also need a funnel and a non metallic spatula or knife. .Use these to break any bubbles that may have formed in the jars. Pectins are also needed in the preservation process. These are fruit based gels that helped bind and solidify the preserves.
One you have the equipment you can have fun with what you want to preserve. It's good to use high acidity fruits and tomatoes. They go through the process the best. Most people use strawberries but you can also can other berries such as raspberries or blackberries. Figs can also be preserved along with pears. This last will be entering its' harvest season right along with apples and grapes. Remember that most grocery markets are able to ship fruit in from South America all year round so you can still preserve summer faves likes peaches, and apricots well into December. You can also take advantage of the winter's citrus crop. There are some great recipes for preserved grapefruit and oranges .
Preserving is a great way to hold onto the summer and fall harvests. Homemade preserves are also a great way to liven up any dessert along with adding extra flavor to muffins or biscuits. Try this time honored method for keeping that just picked taste.
Preserving or canning does take some time and involvement. You do have to have special canning jars with two piece lids for success. The lids consists of a small cap that seals the jar's rim along with an outer part known as the screw or band cap that keeps the inner one in place. You'll also need a large covered waterbath. This is a large pot that looks like a lobster pot . It has a removable metal basket at the bottom and this lifts the jars from the water. You can use a stock pot with a wire cooling rack too. You'll need a jar lifter as well. These look like large tongs and are useful in lifting the hot jars from the water. You'll also need a funnel and a non metallic spatula or knife. .Use these to break any bubbles that may have formed in the jars. Pectins are also needed in the preservation process. These are fruit based gels that helped bind and solidify the preserves.
One you have the equipment you can have fun with what you want to preserve. It's good to use high acidity fruits and tomatoes. They go through the process the best. Most people use strawberries but you can also can other berries such as raspberries or blackberries. Figs can also be preserved along with pears. This last will be entering its' harvest season right along with apples and grapes. Remember that most grocery markets are able to ship fruit in from South America all year round so you can still preserve summer faves likes peaches, and apricots well into December. You can also take advantage of the winter's citrus crop. There are some great recipes for preserved grapefruit and oranges .
Preserving is a great way to hold onto the summer and fall harvests. Homemade preserves are also a great way to liven up any dessert along with adding extra flavor to muffins or biscuits. Try this time honored method for keeping that just picked taste.
Monday, September 26, 2011
The Versatile English Muffin
English muffins can be used for almost anything. You can have them to start the day . They 're also good in a lunch or dinner or even for a quick snack. Pair them with any ingredient for a tasty and quick dish.
English muffins hav always been a a breakfast treat. After all there's nothing like one hot from the toaster, dripping with butter. However it makes an excellent base for a breakfast sandiwch. You can put either scrambled or a sunnyside up egg along with sausage and cheese on it. The famed Eggs Benedict require that the base be an English muffin, . You cna have the classic which also has Canadian bacon and Hollandaise sauce or variations. There's the Maryland Benedict thats subs in the bacon with a crab cake or the Californian style which features a slice of avocado added.
English muffins can also be used to make quick yet filling lunches and dinners.A simple recipe uses just cheddar with bacon. it's requires nothing more than just simple layering and then heating up in the toaster oven. You can even add a pickle or an onion for a British spin on it. A classic recipe is English muffin pizza. Just add pizza sauce, oil and shredded mozzarella and pop into the toaster oven for ten minutes or until the cheese melts. You can also prebake the muffins for a crispier crust. These pizzas also make good afternoon snacks especially if you're going to be eating the main meal a lot later on.
English muffins are versatile. You create a luxurious breakfast or a hearty lunch. They're perfect increating a fun dinner or easy snack. Try them in a variety of ways for some delicious eating.
English muffins hav always been a a breakfast treat. After all there's nothing like one hot from the toaster, dripping with butter. However it makes an excellent base for a breakfast sandiwch. You can put either scrambled or a sunnyside up egg along with sausage and cheese on it. The famed Eggs Benedict require that the base be an English muffin, . You cna have the classic which also has Canadian bacon and Hollandaise sauce or variations. There's the Maryland Benedict thats subs in the bacon with a crab cake or the Californian style which features a slice of avocado added.
English muffins can also be used to make quick yet filling lunches and dinners.A simple recipe uses just cheddar with bacon. it's requires nothing more than just simple layering and then heating up in the toaster oven. You can even add a pickle or an onion for a British spin on it. A classic recipe is English muffin pizza. Just add pizza sauce, oil and shredded mozzarella and pop into the toaster oven for ten minutes or until the cheese melts. You can also prebake the muffins for a crispier crust. These pizzas also make good afternoon snacks especially if you're going to be eating the main meal a lot later on.
English muffins are versatile. You create a luxurious breakfast or a hearty lunch. They're perfect increating a fun dinner or easy snack. Try them in a variety of ways for some delicious eating.
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