meatballs are just a fun food. They add zip and flavor to just plain spaghetti and sauce. They're great on sandwiches and even better at parties. Another plus is that you can create you own. They're open to interpretation and can be made with any kind of meat.
The dish has been around for centuries, starting with peacock meat being ground and then molded int fried balls in ancient Rome. Go forward a few centuries and meatballs as we know them start making their debut. For centuries , Southern Italians have made them marble size however that all changed when the recipe came to the States. They grew and some home cooks as well as restaurants offer grapefruit sized ones with their pastas.Traditional recipes call for a combo of veal pork and beef combined with breadcrumbs Parmesan cheese and garlic. You can vary it though and have to with more of the meat of your liking. Another idea is to sub in chicken or turkey meat for healthier low fat ones. Use the leftover meatballs and sauce for a nice hot sub sandwich the next day.
A fun party dish is Swedish meatballs. This has been around since the 1750s when Swedes first made them. Again they can be made with beef or pork . As a party dish they can be made handball sized and served on their own. As a hearty family dish they can be made with brown gravy and served with a side of mashed potatoes and lingenberries. You can also try making the Greek version, keftedes for your next holiday gathering. These are sort of similar to Swedish however they have mint added. For an entirely different spin go Chinese. Shanghai style pork balls are great steamed or fried and can be served with a scallion soy sauce.
Meatballs mean fun eating. You can have them the traditional way with spaghetti in a tasty marinara sauce or as party food whether it's , Swedish , Greek or Shanghai style. Either way you'll enjoy a tasty combo of meats and spices in bite sized perfection.
Monday, November 14, 2011
Saturday, November 12, 2011
Ancestral Foodies
Ever wonder what some of your ancestors ate? Did some dishes make it through the millenniums or fall by the culinary wayside? Did the Age of Exploration or a great migration factor into diets? You many be surprised at how some dishes changed and some stayed the same.
The Romans tended to be the most formal of the ancients . They had a set breakfast, lunch and dinner that most follow today. Breakfast was bread in watered down wine while lunch was something we could easily recognize and eat today - leftovers along with bread fruit and cheese. Supper varied with the classes. The poor would just have fresh vegetables with olive oil. The rich could indulge in all sorts of treats. Up north the Vikings had their own hearty menu. It consisted of whale and horseflesh but also preserved veggies and fruits. The last is an important part of the modern diet, whether it's from Norway Sweden,. Finland, Iceland or Denmark. They evne had a variation of lutefisk, but it invloved the basking or Greenland shark.
Further East the Chinese had the same rice and meat diet that's popular today, They were the first to really cultivate and some of their foods go back to 5500 BCE. The Northern tribes used sorghum and millet as well in their cooking. Meat was added for special occasions. The Chinese have always been associated with tea and no wonder. They were drinking it as early as 3330 BCE. Since meat was a rarity, ancient Chinese cooked with tofu or bean curd - and their dishes were similar to what is served today. There also were fortunate to have a variety of fruits and veggies such as lemons, apricots and cucumbers in their diets.
Our ancestors were foodies in their own right. They passed down some dishes and foods that we still use today. We may live in the modern age but our culinary traditions are rooted firmly in the past.
The Romans tended to be the most formal of the ancients . They had a set breakfast, lunch and dinner that most follow today. Breakfast was bread in watered down wine while lunch was something we could easily recognize and eat today - leftovers along with bread fruit and cheese. Supper varied with the classes. The poor would just have fresh vegetables with olive oil. The rich could indulge in all sorts of treats. Up north the Vikings had their own hearty menu. It consisted of whale and horseflesh but also preserved veggies and fruits. The last is an important part of the modern diet, whether it's from Norway Sweden,. Finland, Iceland or Denmark. They evne had a variation of lutefisk, but it invloved the basking or Greenland shark.
Further East the Chinese had the same rice and meat diet that's popular today, They were the first to really cultivate and some of their foods go back to 5500 BCE. The Northern tribes used sorghum and millet as well in their cooking. Meat was added for special occasions. The Chinese have always been associated with tea and no wonder. They were drinking it as early as 3330 BCE. Since meat was a rarity, ancient Chinese cooked with tofu or bean curd - and their dishes were similar to what is served today. There also were fortunate to have a variety of fruits and veggies such as lemons, apricots and cucumbers in their diets.
Our ancestors were foodies in their own right. They passed down some dishes and foods that we still use today. We may live in the modern age but our culinary traditions are rooted firmly in the past.
Friday, November 11, 2011
Hearty Bowlfuls
Now that the weather is once again becoming crisper and nippier, it's time for a good bowl. Not that kind that involves nine pins but bowls of thick, nutritious goodness. Any dish that you can scoop into a big one is perfect, be it chowder, gumbo or stew. They make you feel warm and cozy, the perfect comfort foods on frosty nights.
Chowders are wonderful for any November lunch or dinner. Although it really isn't the season for seafood you can still make a hearty clam or shrimp one using frozen seafood.(although there are some fish stores that do sell freshly caught clams during this time). Corn chowder is another great chill chaser.It is easy to make along with being hearty and filling. You can add some thickly diced potato chunks along with bacon to make it rib sticking and more flavorful. Gumbos are another bowlful of substance and taste. Although they're a little more involved than chowders you can still create an easy one . Again seafood is the traditional way to go however there are also chicken varieties too that have just as much fire and punch.
The most traditional bowl dish is stew.Thanks to the crock pot, stews can be made early in the day and served piping hot at dinner time. The most traditional is lamb stew which can be slow cooked with a hint of sweetness for a North African vibe or with potato chunks and parsley for a more traditional Irish meal. Of course there is also beef stew along with chicken stew. Both call for creativity. For the beef you can add anything from ordinary ketchup to red wine to amp up the taste. For the chicken, think about a splash or white wine to eggplant to a dash of oregano. Serve both with regular or Midwestern dumplings instead of bread or rolls..
This is the season for warm hearty bowlfuls. They can come in the form of chowders, gumbos or stews . All are different yet all have the same goal, to drive away that November chill.
Chowders are wonderful for any November lunch or dinner. Although it really isn't the season for seafood you can still make a hearty clam or shrimp one using frozen seafood.(although there are some fish stores that do sell freshly caught clams during this time). Corn chowder is another great chill chaser.It is easy to make along with being hearty and filling. You can add some thickly diced potato chunks along with bacon to make it rib sticking and more flavorful. Gumbos are another bowlful of substance and taste. Although they're a little more involved than chowders you can still create an easy one . Again seafood is the traditional way to go however there are also chicken varieties too that have just as much fire and punch.
The most traditional bowl dish is stew.Thanks to the crock pot, stews can be made early in the day and served piping hot at dinner time. The most traditional is lamb stew which can be slow cooked with a hint of sweetness for a North African vibe or with potato chunks and parsley for a more traditional Irish meal. Of course there is also beef stew along with chicken stew. Both call for creativity. For the beef you can add anything from ordinary ketchup to red wine to amp up the taste. For the chicken, think about a splash or white wine to eggplant to a dash of oregano. Serve both with regular or Midwestern dumplings instead of bread or rolls..
This is the season for warm hearty bowlfuls. They can come in the form of chowders, gumbos or stews . All are different yet all have the same goal, to drive away that November chill.
Thursday, November 10, 2011
Nut Time
This is the season for nuts.What's great about any one of them is that they're so versatile. You can have them in salads, sides or desserts. They're also good on their own, freshly cracked and right from the shell. No matter how you have them , nuts offer an earthiness, perfect for the fall and especially the Thanksgiving table.
This was the subject of Melissa Clark's article in yesterday's A Good Appetite column in The New York Times Dining section. In it, she explores one of the autumn's table's most loved and wanted food. Right now is th e time for three favored nuts, the walnut, the pecan and the chestnut. Walnuts are usually eaten alone (although they give salads a ice crunch) . You can buy them shelled or unshelled , although only four percent of th e nuts are actually sold in their shells. They can be kept up to a year. Ms. Clark gives a great relish recipe that has walnuts mixing with the tangy sweet tastes of pomegranate and orange.
The other nut featured is that Southern classic the pecan. These are plentiful this time of year thanks to that Thanksgiving Day standard pecan pie. Pecans on their own are fantastic, buttery and chewy. In the pie, they 're just heavenly, complimenting the praline type filling .The recipe featured is not pie but couscous, a different spin for sure. Chestnuts have always been a popular treat in November. They're usually eaten for All Soul's Day through out Catholic Europe. They should be scored with an X on top to let them steam out and roasted or toasted over an open fire. Ms Clark offers her dad's way which is slitting them around their circumference and then microwaving for forty seconds. I would prefer mine plain however she makes them as a filling for a tart or in stuffing.
Nuts are always vital to a fall table. No matter what type they are, they add flavor and crunch to both dimmer and dessert. They're also good on their own a s a toasty. tasty snack in front of a roaring fire.
This was the subject of Melissa Clark's article in yesterday's A Good Appetite column in The New York Times Dining section. In it, she explores one of the autumn's table's most loved and wanted food. Right now is th e time for three favored nuts, the walnut, the pecan and the chestnut. Walnuts are usually eaten alone (although they give salads a ice crunch) . You can buy them shelled or unshelled , although only four percent of th e nuts are actually sold in their shells. They can be kept up to a year. Ms. Clark gives a great relish recipe that has walnuts mixing with the tangy sweet tastes of pomegranate and orange.
The other nut featured is that Southern classic the pecan. These are plentiful this time of year thanks to that Thanksgiving Day standard pecan pie. Pecans on their own are fantastic, buttery and chewy. In the pie, they 're just heavenly, complimenting the praline type filling .The recipe featured is not pie but couscous, a different spin for sure. Chestnuts have always been a popular treat in November. They're usually eaten for All Soul's Day through out Catholic Europe. They should be scored with an X on top to let them steam out and roasted or toasted over an open fire. Ms Clark offers her dad's way which is slitting them around their circumference and then microwaving for forty seconds. I would prefer mine plain however she makes them as a filling for a tart or in stuffing.
Nuts are always vital to a fall table. No matter what type they are, they add flavor and crunch to both dimmer and dessert. They're also good on their own a s a toasty. tasty snack in front of a roaring fire.
Wednesday, November 9, 2011
There's An App For That
Cooking especially holiday cooking can be stressful. First timers and seasoned cooks alike, can run into all types of disasters, especially when trying out a new recipe or cooking method. Not to worry, though. There's an app for whatever culinary problem you may have.
This was the subject of an article in today's New York Times Dining section. The piece, written by regular, Julia Moskin, tells of this modern day convenience. Having several cooking apps on your tablet is necessary these days and especially now with Thanksgiving Hanukkah and Christmas just around the corner. After all IPads and their ilk can go with you everywhere , in particular, to the grocery store. The recipe of choice is at your anything down. However for cooks who like tweaking recipes, there's also an app for that too , allowing for amounts to be changed or for ingredients to be added or deleted.
As with any app, cooking ones are plentiful. You could download Jamie Oliver's 20 Minute Meals or Baking With Dorie. The apps are cheaper than a cookbook, with prices starting from free to $7.99/ Some, such as the Geometry of Pasta even have animation while the Cooking With Dorie has videos so bakers can learn the basic techniques.. However be warned with Cooking apps with video how tos can eat up a lot of memory so be careful with what you're downloading. Browse through them to decide what best suits your need. There is a free Thanksgiving dinner app that can easily work for Christmas and even Easter. If you're re into baking then just download one or two of those themed apps.
This is the season for any type of cooking disaster or problem. Invest in a few informative cooking apps to help you avert any snag. It'll make for smoother time in the kitchen along with tasty holiday dishes.
This was the subject of an article in today's New York Times Dining section. The piece, written by regular, Julia Moskin, tells of this modern day convenience. Having several cooking apps on your tablet is necessary these days and especially now with Thanksgiving Hanukkah and Christmas just around the corner. After all IPads and their ilk can go with you everywhere , in particular, to the grocery store. The recipe of choice is at your anything down. However for cooks who like tweaking recipes, there's also an app for that too , allowing for amounts to be changed or for ingredients to be added or deleted.
As with any app, cooking ones are plentiful. You could download Jamie Oliver's 20 Minute Meals or Baking With Dorie. The apps are cheaper than a cookbook, with prices starting from free to $7.99/ Some, such as the Geometry of Pasta even have animation while the Cooking With Dorie has videos so bakers can learn the basic techniques.. However be warned with Cooking apps with video how tos can eat up a lot of memory so be careful with what you're downloading. Browse through them to decide what best suits your need. There is a free Thanksgiving dinner app that can easily work for Christmas and even Easter. If you're re into baking then just download one or two of those themed apps.
This is the season for any type of cooking disaster or problem. Invest in a few informative cooking apps to help you avert any snag. It'll make for smoother time in the kitchen along with tasty holiday dishes.
Tuesday, November 8, 2011
A Good Rub
A good rub is essential to any pork or beef rib. I brings out the flavor of th e meat along with imparting a crunchy , crisp coating. A rub also holds in the juices, making the meat moist and melt in your mouth yummy.You can buy rubs or better yet make your own. They're easy to create and store.
One of the best recipes is the Kansas City rub. This town knows ribs ; it lives by them so what the local chefs put on them has to be special . Their rub recipe is a blend of spicy and sweet.It's a mix of paprika , and brown sugar with chili and cayenne thown in for added heat. Onion powder along with garlic is also mixed in for extra flavor. Memphis, another town , known for its' excellent ribs has its' own variety of rub . It employs dried mustard and basil along with the requisite garlic and onion powders for zest and zing. Chicago,a city known both for its' amazing food and meats also has a rub recipe. Theirs is simliar to the other two but also has parsley added for a different, earthier flavor.
The Caribbean islands are known for their rubs too. These can be put on everything from chicken wings to even turkey, from steaks to ribs. A popular one is made with granulated garlic along with brown sugar and a different herb this time - thyme. It also has chili powder and sea salt for added crunch and extra taste.One island, Jamaica, is really the king of rubs. The island produces so many recipes, it's hard to choose which one is the best. Jerk a spicy dish and one of the most popular starts off with a rub that includes white sugar, and native spices such as cinnamon,. cloves and allspice. Of course there is chili powder and garlic to give it heat. Remember that most rubs last up to four to six months in storage. You can make them now and use them even in the Spring. They'll still be good.
Add a good homemade rub to your next batch of ribs for some fire and crunch. It'll turn ordinary ones into a special meal. Make any recipe or create your own for a unique flavor!
One of the best recipes is the Kansas City rub. This town knows ribs ; it lives by them so what the local chefs put on them has to be special . Their rub recipe is a blend of spicy and sweet.It's a mix of paprika , and brown sugar with chili and cayenne thown in for added heat. Onion powder along with garlic is also mixed in for extra flavor. Memphis, another town , known for its' excellent ribs has its' own variety of rub . It employs dried mustard and basil along with the requisite garlic and onion powders for zest and zing. Chicago,a city known both for its' amazing food and meats also has a rub recipe. Theirs is simliar to the other two but also has parsley added for a different, earthier flavor.
The Caribbean islands are known for their rubs too. These can be put on everything from chicken wings to even turkey, from steaks to ribs. A popular one is made with granulated garlic along with brown sugar and a different herb this time - thyme. It also has chili powder and sea salt for added crunch and extra taste.One island, Jamaica, is really the king of rubs. The island produces so many recipes, it's hard to choose which one is the best. Jerk a spicy dish and one of the most popular starts off with a rub that includes white sugar, and native spices such as cinnamon,. cloves and allspice. Of course there is chili powder and garlic to give it heat. Remember that most rubs last up to four to six months in storage. You can make them now and use them even in the Spring. They'll still be good.
Add a good homemade rub to your next batch of ribs for some fire and crunch. It'll turn ordinary ones into a special meal. Make any recipe or create your own for a unique flavor!
Monday, November 7, 2011
Much Ado About Food Trends
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.
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.
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