There's a million food and recipe sites out there on the web. Some you can just pass over, some catch your attention. There there's one who are making foodies and home chefs blink twice at theri screens. It's called What The F**K Do I majke For Dinner. and it's creating a storm. The recipes are good while, the language is salty to say the least.
It was the subject of an article in today's Daily News,(I know, Wednesdays'are usually reserved for the New York TImes Dining section but I wanted to mix it up some). The piece, written by Gina Salomone features chef Zach Golden and his profanity sprinkled dishes. What is neat about the site is that , if you don't like the proffered recipe then you can click on tabs that actually say "I don't f**king like that" "I don't f**king eat meat" or the even more snarkier "I'm not a f**king vegetarian." Mr. Golden also has a book with the same dirty words and no nonsense advice.
The recipes are very good. Golden was a chef and has cooked from a very early age so he does know what he's talking about.(albeit with a spicy spin). There is a Brussels sprouts with bacon recipe that sounds tasty , involving making a vinaigrette with reserved bacon fat and Dijon mustard. He also has his mom's braised lamb shank recipe along with a delicious sounding Swiss chard and scallops one. This last is a novel way of pairing these two ingredients.I'd love to see the book and see what other recipes he has to offer. I'm sure he has takes on everything from breakfast to dessert.
There's nothing like a little dash of salt and spice in any recipe. Mr. Golden offers this in not only his recipes but also his instructions. It makes for forking good reading and some yummy meals.
Wednesday, October 19, 2011
Tuesday, October 18, 2011
Dinner Sandwiches
Sandwiches for dinner are usually met with scorn. They're just meat and bread thrown together. Not much going on there. Not much love put into them either. However a hot sandwich is an entirely different matter. It can be just as filling and nutritious as any regular hot meal - and made with the same amount of thought and consideration.
Hot roast beef and turkey sandwiches are even better than just roasts. They can be tailored to everyone's tastes. Meat can be amply piled on or just have a few slices. Gravy can be thick or the thin au jus kind. Even the bread can vary from hearty kaiser rolls to thin slices of toasted wheat bread. With these you can still make sides. There's even nothing wrong with serving the sandwiches diner style with some stuffing on the side. You can also also have healthier pickings of green beans or succotash to round out the plate.
Another way is going French bistro. Here you can have fun creating that classic Gallic - fave the croque monsieur. This is a grilled cheese fried in butter but it's oh so good, especially after a hard day. It's usually made with Swiss cheese and thinly sliced ham. You can add Dijon mustard to it for added bite. Finish with a simple green salad tossed in a vinaigrette dressing. Another fun and quick hit sandwich is the American grilled cheese. Again you can have fun varying the types of cheeses and breads you want to use. You can also make that other diner classic The Happy Waitress which is a stuffed grilled cheese sandwich , filled with bacon and sliced tomatoes. Serve with fries for a truly fun dinner.
A sandwich for dinner can be hot and delicious. It can even come with sides to make it more rounded. Best of all it's an easy way to cook, yet still provide a warm meal for the family!
Hot roast beef and turkey sandwiches are even better than just roasts. They can be tailored to everyone's tastes. Meat can be amply piled on or just have a few slices. Gravy can be thick or the thin au jus kind. Even the bread can vary from hearty kaiser rolls to thin slices of toasted wheat bread. With these you can still make sides. There's even nothing wrong with serving the sandwiches diner style with some stuffing on the side. You can also also have healthier pickings of green beans or succotash to round out the plate.
Another way is going French bistro. Here you can have fun creating that classic Gallic - fave the croque monsieur. This is a grilled cheese fried in butter but it's oh so good, especially after a hard day. It's usually made with Swiss cheese and thinly sliced ham. You can add Dijon mustard to it for added bite. Finish with a simple green salad tossed in a vinaigrette dressing. Another fun and quick hit sandwich is the American grilled cheese. Again you can have fun varying the types of cheeses and breads you want to use. You can also make that other diner classic The Happy Waitress which is a stuffed grilled cheese sandwich , filled with bacon and sliced tomatoes. Serve with fries for a truly fun dinner.
A sandwich for dinner can be hot and delicious. It can even come with sides to make it more rounded. Best of all it's an easy way to cook, yet still provide a warm meal for the family!
Monday, October 17, 2011
The Great Food Court Controversy
Did you know that where you shop affects where you eat? Its true . Shop at a fancy mall and pay higher prices for even the most mundane meal or snack. Shop at a mall that features mid range anchor stores and boutiques and you'll actually be saving money on your next taco or pizza slice. It's not strange , it just depends on the quality of the mall.
This practice is blatantly evident in New Jersey where there seems to be a mall in almost every town. Eat lunch or even dinner at one that has ritzy anchor stores like Neiman's and Nordstrom's and you'll pay more for your Wendy's or Taco Bell meal. Prices usually go up by anywhere from a dime to fifty cents. Order a Wendy's baked potato at a mall in tony Bergen County, pay almost two dollars for it . Order the same item in the less prosperous Hudson County malls and save a few cents. The same is true for other chain fast food restaurants.
I don't know if this is true for the more pricier chain eateries such as Legal Seafood or Ruby Tuesdays. I think their prices are standard no matter where they're located whether at a covered mall , strip mall or as a free standing building. There is probably more control over them than at the privately owned franchises. Should you eat at these higher end restaurants then? If you want to, go ahead, but only for a fun splurge . The food court is still a great place fora budget meal or a quick snack. Although shop around for whoever can get you the best deal for your dollar.
If you're on a budget then watch where you eat. Usually malls in more expensive areas will not have any bargains whether at the racks or at the food court.Save by heading to the lower end ones. You'll squeeze out a few more pennies both on clothing and also on on your lunch or dinner.
This practice is blatantly evident in New Jersey where there seems to be a mall in almost every town. Eat lunch or even dinner at one that has ritzy anchor stores like Neiman's and Nordstrom's and you'll pay more for your Wendy's or Taco Bell meal. Prices usually go up by anywhere from a dime to fifty cents. Order a Wendy's baked potato at a mall in tony Bergen County, pay almost two dollars for it . Order the same item in the less prosperous Hudson County malls and save a few cents. The same is true for other chain fast food restaurants.
I don't know if this is true for the more pricier chain eateries such as Legal Seafood or Ruby Tuesdays. I think their prices are standard no matter where they're located whether at a covered mall , strip mall or as a free standing building. There is probably more control over them than at the privately owned franchises. Should you eat at these higher end restaurants then? If you want to, go ahead, but only for a fun splurge . The food court is still a great place fora budget meal or a quick snack. Although shop around for whoever can get you the best deal for your dollar.
If you're on a budget then watch where you eat. Usually malls in more expensive areas will not have any bargains whether at the racks or at the food court.Save by heading to the lower end ones. You'll squeeze out a few more pennies both on clothing and also on on your lunch or dinner.
Saturday, October 15, 2011
The Joy of Salt Water Taffy
Salt water taffy is the kind of treat you can enjoy year round and not just during a summer at the New Jersey Shore.It's the perfect candy to munch on any time all year long . Anyone can enjoy the variety of flavors and smooth, satiny texture whenever you want. better yet, it can be shipped to your door , even if you're miles away from Snookie's paradise.
Saltwater taffy is one of those treats that's synonymous with the Garden State. it all started in 1883 won the famed Atlantic City Boardwalk. David Bradley had set up a shop[ selling his home made, hand pulled candies . A hurricane swept the coast creating high tides , thus flooding the store. The next day a little girl came in asking if he had any taffy left? "He sarcastically replied "You mean salt water taffy?" The child loved the name and so it stuck. later Joseph Fralinger, an Atlantic City confectioner, was the first to box it and turn it into a souvenir. His competitor , Enoch James, was the first to cut the sweet into bite size pieces and individually wrap them.
Today the two companies coexist and James Saltwater Taffy is sold throughout the Jersey Shore area.Each piece is smooth and satiny with just the right amount of chew. Sea salt is added to bring out the flavors (although this is a recent addition. James confectioners are just following what the trendier candy makers are doing). Taffy flavors are everything from coconut to licorice along with chocolate and vanilla. There are even chocolate dipped taffies and ones that have double flavors. The original is the best, with it's straight from the kitchen homemade taste.
Salt water taffy is a New Jersey original . No candy can compare to its' satiny texture and bright burst of flavor.Experience this shore treat not just in the summer at our beautiful shore but all year round too!
Saltwater taffy is one of those treats that's synonymous with the Garden State. it all started in 1883 won the famed Atlantic City Boardwalk. David Bradley had set up a shop[ selling his home made, hand pulled candies . A hurricane swept the coast creating high tides , thus flooding the store. The next day a little girl came in asking if he had any taffy left? "He sarcastically replied "You mean salt water taffy?" The child loved the name and so it stuck. later Joseph Fralinger, an Atlantic City confectioner, was the first to box it and turn it into a souvenir. His competitor , Enoch James, was the first to cut the sweet into bite size pieces and individually wrap them.
Today the two companies coexist and James Saltwater Taffy is sold throughout the Jersey Shore area.Each piece is smooth and satiny with just the right amount of chew. Sea salt is added to bring out the flavors (although this is a recent addition. James confectioners are just following what the trendier candy makers are doing). Taffy flavors are everything from coconut to licorice along with chocolate and vanilla. There are even chocolate dipped taffies and ones that have double flavors. The original is the best, with it's straight from the kitchen homemade taste.
Salt water taffy is a New Jersey original . No candy can compare to its' satiny texture and bright burst of flavor.Experience this shore treat not just in the summer at our beautiful shore but all year round too!
Friday, October 14, 2011
The Versatility of Polenta
This is the season for polenta. The Northern Italian stapleis a cool weather basic must have thanks to its' versatility.It can be made a number of ways, from starters to sides. The big surprise?This hot corn mash can even be used for south of the border dishes as well.
Polenta is usually reserved for such traditional dishes as chicken cacciatore. This is an easy dish to make, using only the chicken's thighs and breasts along with canned tomatoes (or fresh, if you still have them around.).It's then sauteed with olive oil and garlic along with oregano and rosemary. The polenta acts as the perfect foil for the thin gravy, sopping up the almost watery sauce.Of course, polenta can be used with much heartier dishes too. Venison, one of the North's prime meats is excellent with a side of it. The mash's mildness again compliments the rich heartiness of the ragout. Now here's a kicker - polenta is also a wonderful side for Mexican chili. It serves a s creamy base for this dish and it's neutral flavor absorbs the chili's fieriness.
Grilled polenta is also good. You can use it as a side or a starter. To make it pour polenta into a loaf pan, let it cool and then cut the slices. You can brush on melted butter or olive oil before it hits the grill.Some cooks add spices as a dash of oregano or rosemary along with sea salt and pepper to make it more flavorful.. It can be sliced and even be used as a bread for a version of Eggs Benedict. A slab of grilled polenta makes a wonderful base for any braised vegetable such as cabbage,broccoli rabe or tomatoes. It can also be used as an appetizer with caramelized onions and Gruyere or Fontina cheese melted on top.
Polenta has so much versatility .It goes with anything from veggies to meats with such facility. You can make a variety of dishes with it, and each will be unique and different.
Polenta is usually reserved for such traditional dishes as chicken cacciatore. This is an easy dish to make, using only the chicken's thighs and breasts along with canned tomatoes (or fresh, if you still have them around.).It's then sauteed with olive oil and garlic along with oregano and rosemary. The polenta acts as the perfect foil for the thin gravy, sopping up the almost watery sauce.Of course, polenta can be used with much heartier dishes too. Venison, one of the North's prime meats is excellent with a side of it. The mash's mildness again compliments the rich heartiness of the ragout. Now here's a kicker - polenta is also a wonderful side for Mexican chili. It serves a s creamy base for this dish and it's neutral flavor absorbs the chili's fieriness.
Grilled polenta is also good. You can use it as a side or a starter. To make it pour polenta into a loaf pan, let it cool and then cut the slices. You can brush on melted butter or olive oil before it hits the grill.Some cooks add spices as a dash of oregano or rosemary along with sea salt and pepper to make it more flavorful.. It can be sliced and even be used as a bread for a version of Eggs Benedict. A slab of grilled polenta makes a wonderful base for any braised vegetable such as cabbage,broccoli rabe or tomatoes. It can also be used as an appetizer with caramelized onions and Gruyere or Fontina cheese melted on top.
Polenta has so much versatility .It goes with anything from veggies to meats with such facility. You can make a variety of dishes with it, and each will be unique and different.
Thursday, October 13, 2011
Per Se Five Star Goodness
It's rare that any restaurant these days achieves five stars these days. As a parting gift to his final column at the New York Times Dining section Sam Sifton does just this. He was lucky to have his "last meal" at this exquisite New York eatery. What a way to say adieu. Good food. Good wine. Excellent service
Per Se is one of Manhattan's best gems. It's a satellite of the famed Napa Valley French Laundry , that bespoke restaurant of wine country fame. The owner, Thomas Keller, opened the New York branch in 2004 and introduced the East Coast to the some of the restaurant's best loved dishes. One is called Oysters and Pearls a unique blend of sabayon of pearl tapioca with Island Creek oysters. Better yet they arrived with sturgeon in a Limoges dish. What more can you ask for. (although all of Per Se's dishes come elegantly plated and served)
It seems that Per Se seafood dishes shine the brightest. There is their version of clam chowder which has apple wood smoked Massachusetts cod in it along with little neck clams . Swimming with them are pickled garlic celery and parsley shoots. A lobster dish was butter poached and served with a melted leeks and a horseradish infused creme fraiche. Of course other meats were well represented there too. Per Se does an amazing pressed duck and Mr. Sifton raved about the charred eggplant plate as well.
If you;re in Manhattan for any of the upcoming holidays, treat yourself to a heavenly meal at this five star wonder.It's a gourmand's dream come true. Elegant service, elegant surroundings and best of all - elegant food!
Per Se is one of Manhattan's best gems. It's a satellite of the famed Napa Valley French Laundry , that bespoke restaurant of wine country fame. The owner, Thomas Keller, opened the New York branch in 2004 and introduced the East Coast to the some of the restaurant's best loved dishes. One is called Oysters and Pearls a unique blend of sabayon of pearl tapioca with Island Creek oysters. Better yet they arrived with sturgeon in a Limoges dish. What more can you ask for. (although all of Per Se's dishes come elegantly plated and served)
It seems that Per Se seafood dishes shine the brightest. There is their version of clam chowder which has apple wood smoked Massachusetts cod in it along with little neck clams . Swimming with them are pickled garlic celery and parsley shoots. A lobster dish was butter poached and served with a melted leeks and a horseradish infused creme fraiche. Of course other meats were well represented there too. Per Se does an amazing pressed duck and Mr. Sifton raved about the charred eggplant plate as well.
If you;re in Manhattan for any of the upcoming holidays, treat yourself to a heavenly meal at this five star wonder.It's a gourmand's dream come true. Elegant service, elegant surroundings and best of all - elegant food!
Wednesday, October 12, 2011
Spotlight On The New
Usually the Wednesday and Thursday entries are reserved for the New York Times Dining articles. However there were two new products in the section entitled Food Stuff that caught my eye. They're new spins on old classics and something foodies will definitely go for.
The first is sea salt. This once rare ingredient is as common as well salt these days however this kind is locally produced. It doesn't come from England or France or even the South Seas. It comes straight from the surf of New York's own Amagansett, hence the name Amagansett Sea Salt.Steven and Natalie Judelson have create a locavore version of the trendy condiment . These two lawyers have developed a way to eliminate sand and silt from the water and then have it dry slowly in the sun. This leaves for a non bitter tasting salt. There are several varieties but the one with lemon zest is the most popular. There will be a smoked one coming out next.
The next new foodie item is microwave popcorn. Like salt, you would think that there's not much to be improved on however that's where you're wrong.Another clever couple,. Kristy and Coulter Lewis have developed a chemical free corn named Quinn Popcorn after they baby son. The kernels come in a simple food grade parchment paper bag instead of the usual ones treated with perfleuro-octanoic and metals. Oils and seasoning are added later . Quinn Popcorn comes in several flavors such as the lemon zest and sea salt and Vermont maple along with Parmesan and rosemary.
These are two ordinary products with great invitations. if you have the chance try them. They are new spins on classic foods.!
The first is sea salt. This once rare ingredient is as common as well salt these days however this kind is locally produced. It doesn't come from England or France or even the South Seas. It comes straight from the surf of New York's own Amagansett, hence the name Amagansett Sea Salt.Steven and Natalie Judelson have create a locavore version of the trendy condiment . These two lawyers have developed a way to eliminate sand and silt from the water and then have it dry slowly in the sun. This leaves for a non bitter tasting salt. There are several varieties but the one with lemon zest is the most popular. There will be a smoked one coming out next.
The next new foodie item is microwave popcorn. Like salt, you would think that there's not much to be improved on however that's where you're wrong.Another clever couple,. Kristy and Coulter Lewis have developed a chemical free corn named Quinn Popcorn after they baby son. The kernels come in a simple food grade parchment paper bag instead of the usual ones treated with perfleuro-octanoic and metals. Oils and seasoning are added later . Quinn Popcorn comes in several flavors such as the lemon zest and sea salt and Vermont maple along with Parmesan and rosemary.
These are two ordinary products with great invitations. if you have the chance try them. They are new spins on classic foods.!
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