Trends rule our lives. Women gear their calendars by what's hot in the spring and fall. Techies of both sexes get excited over the latest I -something. Even foodies go completely gaga over what the experts and trendistas tell us to put into our mouths.The question is: is a food trend all the fuss?
I recently found this out when I tried macarons for the first time. Recently writing about them made me curious. When I spied them in one of my favorite New Jersey bakeries I had to get them. I wanted something sweet for a dessert later that evening. It was either them or home style oatmeal cookies. Of course the macarons won out. Let me preface by saying that this particular bakery is one of my favorites. I love their cupcakes . They're even better than the ones that are found in Magnolia Bakery . Their cookies are wonderful. I had anticipated that their stab into the newest sweet trend would be too. They were not what I thought they were going to be.. The chocolate ones were a bit gooey and reminded me of a brownie. The vanilla was better, redolent of almonds with a non traditional butter cream filling. So this is what all the fuss was about.
Maybe I 'm not used to them . I thought my first macarons were going to be heavenly. They were more leaden than what I imagined. Maybe another bakery would do them differently., create a lighter, crisper shell with a sinful filling.However that's the problem with food trends. There's so much hype about them . What's good? What isn't? It's kind of like the fuss about fashion.Platform shoes may look wonderful but in reality they hurt the calves and make walking cumbersome. The hype overwhelms and sugar coats the actual product sometimes.
What to do about foodie trends that make you scratch your head? Like any other trend, ride it out. In the end it's all about what makes you happy - not others.Listen to your taste buds - not the style makers.
Monday, November 7, 2011
Saturday, November 5, 2011
Marriage of Good Tastes
When foods taste good they really taste good. Combine them with another delicious dish and - BOOM! - it's tremendous ! Both sides meld together to create something tasty. This is a perfect marriage - unlike some recent celebrity ones that didn't last.
Burgers on their own are great. However pair that delicious beefy taste with pizza toppings and you have something special. It's the combination of tangy, herb rich tomato sauce, soft, gooey cheese and a good quarter pounder all sandwiched between a bun. With it , there's no need for sides. A pizza burger is just flavorful on its' own. The same can be said of chili fries and chili dogs. Chili is tasty just as a main dish however over crispy fries or dogs, sheer bliss. It's a perfect melding of tastes and textures.Another good combo is chicken and pasta. Any chicken , whether breaded or grilled, is a great solo act however paired with spaghetti or linguine makes a filling and delicious dinner.
Desserts have always been the result of pairings. Look at chocolate fondue.It's the perfect blend of molten chocolate, with cake, marshmallows and fruits. Chocolate is also a brilliant foil for everything from pound cake to bacon nowadays.A chocolate ganache can go well with crispy tuile cookies or as a topping to a rich buttery pound cake. Caramel is another excellent go with. Apples and caramel are great together but the sweet can be used as a topping for ice cream , plain cakes and even puddings. Even caramel and chocolate together make a neat and fun couple.
Some marriages work, some go the wayside. When two stand out dishes are united, they create a new one that's even more tastier. It's a union that will stand the test of time and last forever.
Burgers on their own are great. However pair that delicious beefy taste with pizza toppings and you have something special. It's the combination of tangy, herb rich tomato sauce, soft, gooey cheese and a good quarter pounder all sandwiched between a bun. With it , there's no need for sides. A pizza burger is just flavorful on its' own. The same can be said of chili fries and chili dogs. Chili is tasty just as a main dish however over crispy fries or dogs, sheer bliss. It's a perfect melding of tastes and textures.Another good combo is chicken and pasta. Any chicken , whether breaded or grilled, is a great solo act however paired with spaghetti or linguine makes a filling and delicious dinner.
Desserts have always been the result of pairings. Look at chocolate fondue.It's the perfect blend of molten chocolate, with cake, marshmallows and fruits. Chocolate is also a brilliant foil for everything from pound cake to bacon nowadays.A chocolate ganache can go well with crispy tuile cookies or as a topping to a rich buttery pound cake. Caramel is another excellent go with. Apples and caramel are great together but the sweet can be used as a topping for ice cream , plain cakes and even puddings. Even caramel and chocolate together make a neat and fun couple.
Some marriages work, some go the wayside. When two stand out dishes are united, they create a new one that's even more tastier. It's a union that will stand the test of time and last forever.
Friday, November 4, 2011
Salisbury Steak - Simple But Hearty
Fall and especially November demand hearty dinners that stick to our ribs. What better than a Salisbury steak along with gravy and mashed potatoes. It's a meal that's easy to make plus the whole family will enjoy it. Salisbury steak is what every November dinner should be - satisfying and filling.
The dish was actually the creation of a Nineteenth Century doctor, James H. Salisbury who preached regularly about the benefits of chopped lean beef. He advocated eating a ground patty three types of day to prevent certain illnesses. In 1897 he came up with his "cure all' , ground meat suffused with eggs, breadcrumbs, onions and spices, pounded into patties and then fried. This could be served with other foods or strictly on it's own . In a way the Salisbury steak was a precursor of the hamburger although the Germans already had something along those lines.
Salisbury steak is one of the easiest meals to make. The original recipe hasn't changed since Dr. Salisbury invented it. It takes one to one and a half pounds of ground beef along with breadcrumbs,egg and onion soup. Mix these together and fry in a skillet. The sauce is easy. You can have just brown gravy premade or make up the one that usually goes with the dish. This consists of ketchup, water Worcester sauce and mustard along with flour and the onion soup. You can also spice up the recipe with chopped mushrooms and then serve with a mushroom gravy. A perfect side is homemade mashed potatoes but Salisbury steak also goes well with buttered egg noodles too.
Treat your family to Salibury steak for a good hearty meal. It's perfect during these chilly nights. It's simple , and fast to make , yet oh so good.
The dish was actually the creation of a Nineteenth Century doctor, James H. Salisbury who preached regularly about the benefits of chopped lean beef. He advocated eating a ground patty three types of day to prevent certain illnesses. In 1897 he came up with his "cure all' , ground meat suffused with eggs, breadcrumbs, onions and spices, pounded into patties and then fried. This could be served with other foods or strictly on it's own . In a way the Salisbury steak was a precursor of the hamburger although the Germans already had something along those lines.
Salisbury steak is one of the easiest meals to make. The original recipe hasn't changed since Dr. Salisbury invented it. It takes one to one and a half pounds of ground beef along with breadcrumbs,egg and onion soup. Mix these together and fry in a skillet. The sauce is easy. You can have just brown gravy premade or make up the one that usually goes with the dish. This consists of ketchup, water Worcester sauce and mustard along with flour and the onion soup. You can also spice up the recipe with chopped mushrooms and then serve with a mushroom gravy. A perfect side is homemade mashed potatoes but Salisbury steak also goes well with buttered egg noodles too.
Treat your family to Salibury steak for a good hearty meal. It's perfect during these chilly nights. It's simple , and fast to make , yet oh so good.
Thursday, November 3, 2011
Macarons Dans Manhattan
New York City has always embraced the latest trends. From fashion to cars to food, the Big Apple takes a bite out of anything cutting edge. The same is true for sweets. Macarons, the latest import from France, is becoming the darling of society. They are now found everywhere, from the heart of the city to the boroughs.
The sweet Gallic treat was the subject of an article written in yesterday's New York Times Dining section,. in the $25 And Under column by Ligaya Mishan. A few words of clarification first. Macarons are not macaroons ,those drops of coconut that can be cookie or softball sized depending on the baker. Macarons are more delicate, being almond flavor in taste . They are usually filled with some sort of ganache or creme.also come in a variety of colors from Easter egg pastels to psychedelic brights. Ms. Mishan was able to test the best and the worst and came up with eight good macaron bakers in the New York City area. Here are some of them.
The most famous is Laduree on the Upper East Side. Theirs is obviously the best because this is a French patisserie with roots in France. The bakery was founded in 1862 in Paris and is also known for its' cakes and homemade chocolates. It is also credited with creating the macaron sandwich in the early 1900's. Now it creates sighs of pleasure from any enthusiast who bites into the eggshell like crust and chewy center. Another one to visit La Maison du Chocolat, again located on the Upper East Side. This is the perfect one for chocolate lovers.All their macarons are filled with chocolate ganache infused with pistachio, coffee and salted caramel. Other patisseries mentioned are Almondine in the trendy Park Slope section of Brooklyn and Little Oven at Long Island City, right across the East River. I am going to try La Maison du Macaron in Chelsea, a favorite neighborhood of mine. Theirs are supposedly sweeter than the average treat however they offer a variety of flavors including , fig, vanilla, Calvados and champagne.
If you're in Manhattan this holiday season, stop for that latest loved treat, the macaron. Experience a plate of them with strong coffee after a day of holiday shopping or just sight seeing. They are parfait -vraiment - during a crisp fall day in new York City.
The sweet Gallic treat was the subject of an article written in yesterday's New York Times Dining section,. in the $25 And Under column by Ligaya Mishan. A few words of clarification first. Macarons are not macaroons ,those drops of coconut that can be cookie or softball sized depending on the baker. Macarons are more delicate, being almond flavor in taste . They are usually filled with some sort of ganache or creme.also come in a variety of colors from Easter egg pastels to psychedelic brights. Ms. Mishan was able to test the best and the worst and came up with eight good macaron bakers in the New York City area. Here are some of them.
The most famous is Laduree on the Upper East Side. Theirs is obviously the best because this is a French patisserie with roots in France. The bakery was founded in 1862 in Paris and is also known for its' cakes and homemade chocolates. It is also credited with creating the macaron sandwich in the early 1900's. Now it creates sighs of pleasure from any enthusiast who bites into the eggshell like crust and chewy center. Another one to visit La Maison du Chocolat, again located on the Upper East Side. This is the perfect one for chocolate lovers.All their macarons are filled with chocolate ganache infused with pistachio, coffee and salted caramel. Other patisseries mentioned are Almondine in the trendy Park Slope section of Brooklyn and Little Oven at Long Island City, right across the East River. I am going to try La Maison du Macaron in Chelsea, a favorite neighborhood of mine. Theirs are supposedly sweeter than the average treat however they offer a variety of flavors including , fig, vanilla, Calvados and champagne.
If you're in Manhattan this holiday season, stop for that latest loved treat, the macaron. Experience a plate of them with strong coffee after a day of holiday shopping or just sight seeing. They are parfait -vraiment - during a crisp fall day in new York City.
Wednesday, November 2, 2011
The Butcher Cometh
Years ago cooks went to specialty stores such as the green grocers, the butchers and even the ice man's to get their food stuffs . The advent of the supermarket changed all that. Butchers along with the rest of the individual food sellers disappeared, The days of not only getting a good chop of meat but friendly advice were gone. Until recently. Like anything retro, butchers are back in in a big way - with plenty of good meats and good suggestions.
This was the subject of an article in today's New York Times Dining section. The piece, written by Dining veteran, Florence Fabricant, tells of the return of the classic butcher shop.This new bunch of meat cutters offer what a supermarket can not - variety and help. An old fashioned shop can sell such rare finds as trotters , lambs neck and kidneys along with fresh oxtails. Some butchers even offer the more exotic rabbit and goat meats for the more adventurous cook and diner. Even better than the variety is the advice a seasoned butcher can give. He (or she) can tell a customer what to do with the cuts, along with what are the cheaper pieces of meat for those on a budget. Another plus is more free range meat. Veal is not white like the supermarket kind, , but pink thanks to the calves being raised on a more organic diet.
Restaurants are also jumping on this trend. A famed Manhattan eatery, Resto has a butcher shop attached to it , appropriately named Cannibal. After all if ,you like what you had, then you can go next door to get the same cut of meat to make at home. This ideait does make sense and saves cooks time . After all you dont' have to go looking all over your grocery's meat department. Just return to the restaurant and ask for what you had on your last visit. The meat also will be fresher along with being better in taste , texture and quality.
Butchers are making a comeback and no wonder. They hark back to an era when a cut of meat was an individual as a person. It was what good cooking and dining was all about. Luckily for both meat lovers and cooks, it's returning
NOTE: I made a mistake in yesterday's entry. November 1st is All Saint's Day - not All Soul's which is today. My apologies.
This was the subject of an article in today's New York Times Dining section. The piece, written by Dining veteran, Florence Fabricant, tells of the return of the classic butcher shop.This new bunch of meat cutters offer what a supermarket can not - variety and help. An old fashioned shop can sell such rare finds as trotters , lambs neck and kidneys along with fresh oxtails. Some butchers even offer the more exotic rabbit and goat meats for the more adventurous cook and diner. Even better than the variety is the advice a seasoned butcher can give. He (or she) can tell a customer what to do with the cuts, along with what are the cheaper pieces of meat for those on a budget. Another plus is more free range meat. Veal is not white like the supermarket kind, , but pink thanks to the calves being raised on a more organic diet.
Restaurants are also jumping on this trend. A famed Manhattan eatery, Resto has a butcher shop attached to it , appropriately named Cannibal. After all if ,you like what you had, then you can go next door to get the same cut of meat to make at home. This ideait does make sense and saves cooks time . After all you dont' have to go looking all over your grocery's meat department. Just return to the restaurant and ask for what you had on your last visit. The meat also will be fresher along with being better in taste , texture and quality.
Butchers are making a comeback and no wonder. They hark back to an era when a cut of meat was an individual as a person. It was what good cooking and dining was all about. Luckily for both meat lovers and cooks, it's returning
NOTE: I made a mistake in yesterday's entry. November 1st is All Saint's Day - not All Soul's which is today. My apologies.
Tuesday, November 1, 2011
Soul Cakes
Today is All Soul's Day , a day reserved for remembering loved ones who have passed. Even though it is a solemn holy day it is celebrated. In Northern England and Scotland it is a day to go souling, or begging for something for those lost loved ones to eat.What is given out on this day? Everything from dried fruit to little cakes or soul cakes.
Begging for soul cakes goes back centuries. It's actually a precursor of Halloween when the poor or especially children would go knocking door to door, looking for something to eat. They were given these cakes and upon eating them say prayers for the giver's departed family. According to belief the souls would then be instantly released from Purgatory. They were also called harcakes in Lancashire and some other sections of Darbyshire . The Mexicans have something similar called Ppan de Muerto or bread of the dead. These are sweet buns that have bone decorations on them,. Usually a tear shaped piece such as an almond is also added to represent sadness. Soul cakes were also popularized in the song by the same name , first by Peter, Paul and Mary and most recently by Sting on his 2009 CD If On A Winter's Night .
There are recipes for these solemn treats. They're in the same family as a scone and have added dried fruits to them, along with allspice, cinnamon and nutmeg. Usually there are currants which are also put in the shape of across on top. There is also another recipe , redolent with saffron and egg yolk to give a yellowish cast. This could represent the dying autumn sun or the bonfires of the ancient Samhain or All Hallow's Eve when they were first made before Christianity hit Britain's shores. Soul cakes are made basically the same way as biscuits,kneaded lightly , cut out with a cookie cutter and then baked for only fifteen minutes until golden. Freshly baked soul cakes are served with wine as well according to tradition.
Soul cakes are an ancient and interesting way of celebrating loved ones who have passed. They represent Celtic ways and customs but also the solemnity of the passing of life and the seasons.
Bake them during these next few days as a sign of remembrance.
Begging for soul cakes goes back centuries. It's actually a precursor of Halloween when the poor or especially children would go knocking door to door, looking for something to eat. They were given these cakes and upon eating them say prayers for the giver's departed family. According to belief the souls would then be instantly released from Purgatory. They were also called harcakes in Lancashire and some other sections of Darbyshire . The Mexicans have something similar called Ppan de Muerto or bread of the dead. These are sweet buns that have bone decorations on them,. Usually a tear shaped piece such as an almond is also added to represent sadness. Soul cakes were also popularized in the song by the same name , first by Peter, Paul and Mary and most recently by Sting on his 2009 CD If On A Winter's Night .
There are recipes for these solemn treats. They're in the same family as a scone and have added dried fruits to them, along with allspice, cinnamon and nutmeg. Usually there are currants which are also put in the shape of across on top. There is also another recipe , redolent with saffron and egg yolk to give a yellowish cast. This could represent the dying autumn sun or the bonfires of the ancient Samhain or All Hallow's Eve when they were first made before Christianity hit Britain's shores. Soul cakes are made basically the same way as biscuits,kneaded lightly , cut out with a cookie cutter and then baked for only fifteen minutes until golden. Freshly baked soul cakes are served with wine as well according to tradition.
Soul cakes are an ancient and interesting way of celebrating loved ones who have passed. They represent Celtic ways and customs but also the solemnity of the passing of life and the seasons.
Bake them during these next few days as a sign of remembrance.
Monday, October 31, 2011
Halloween Faves
Halloween brings back all sorts of ghosts- good and bad. The best is candy. We all have memories of our faves - whether they're the classic or commercial type.Even as adults we manage to sneak in a few treats today, just to satisfy our inner child. Besides there's nothing as fun as having a few candy corns or a peanut butter cup as dessert.
The idea of giving out candy for Halloween is relatively recent starting in the late 1930's. Previously homemade treats, such as popcorn balls and candy apples, were given out to trick or treats to prevent them from doing damage to homes and properties. The candy companies jumped on this idea and soon people were giving out Mars Bars and candy kisses. World War II interrupted the holiday however it became popular again in the late Forties. Not only candy was given out back then but also small toys, nickels and cookies. Halloween was also now a national holiday with every home in the US giving out treats. It was a boon to the candy industry who previously had a lull in sales right before Christmas.
The baby boomers took the holiday to a high art. This is when all sorts of faves were introduced, from candy cigarettes to Raisinettes. Some homes even gave out the rare treat of wax lips or wax whistles along with pixie sticks. Now trick or treaters get an entire cornucopia of goodies thanks to many companies producing bags with three different types of candy bars.My favorites were always the candy cigarettes along with Smarties. Peanut butter cups were also good as were - and still are mini Hershey bars. Of course candy corn is a fun nibble too, whether it's the original or the chocolate flavored Indian corn.
Everyone has a favorite Halloween candy. They're like what madeleines were to Proust. One bite brings back a flood of good trick or treating memories.
The idea of giving out candy for Halloween is relatively recent starting in the late 1930's. Previously homemade treats, such as popcorn balls and candy apples, were given out to trick or treats to prevent them from doing damage to homes and properties. The candy companies jumped on this idea and soon people were giving out Mars Bars and candy kisses. World War II interrupted the holiday however it became popular again in the late Forties. Not only candy was given out back then but also small toys, nickels and cookies. Halloween was also now a national holiday with every home in the US giving out treats. It was a boon to the candy industry who previously had a lull in sales right before Christmas.
The baby boomers took the holiday to a high art. This is when all sorts of faves were introduced, from candy cigarettes to Raisinettes. Some homes even gave out the rare treat of wax lips or wax whistles along with pixie sticks. Now trick or treaters get an entire cornucopia of goodies thanks to many companies producing bags with three different types of candy bars.My favorites were always the candy cigarettes along with Smarties. Peanut butter cups were also good as were - and still are mini Hershey bars. Of course candy corn is a fun nibble too, whether it's the original or the chocolate flavored Indian corn.
Everyone has a favorite Halloween candy. They're like what madeleines were to Proust. One bite brings back a flood of good trick or treating memories.
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