Even though the holidays are over you can still bake. However turn away from all the cookies and think outside the cookie ja. Think scones. These English tea staples are not just for afternoon get togethers,washed down with a variety of teas. They can be made with a variety of different ingredients to accompany different dishes.
Melissa Clark explored the world of sweet and savory scones in yesterday's A Good Appetite column in The New York Times Dining section. She has experimented with both sweet and savory. Scones are not that tricky to make. The basic recipe is not unlike that of a biscuit.Instead of rounds however the dough is shaped into a pizza like round and then baked.It's then cut into wedges and served with butte, jam and/or clotted cream. Ms. Clark though has other ideas. She puts caramelized onions and caramel in hers. Such savory scones would go well sopping up a tasty beef stew or hearty vegetable soup, She also recommends another twist, with cheddar and jalapeno which would go well at the bottom of a chili bowl.
For those who like sweet scones, there are scores of recipes you can get from the Internet. Even the basic recipe can be tweaked with different additions.Most English recipes for them call for a handful of raisins or dried currants. You can also add dried cranberries for a different tang. Other toss in candied ginger for both spice and sugar. There are also pumpkin and blueberry scones as well. Lemon scones with a simple glaze icing are also popular and easy to bake. For decadence stir in a few dark chocolate chips.
Scones are a wonderful addition to any winter meal. Have them warm with butter at a Sunday brunch or accompanying a thick, hearty stew. They're easy to make and bake. Bes tof all you can create different varieties , both savory and sweet.
Thursday, January 5, 2012
Wednesday, January 4, 2012
A New Spin On Holiday Leftovers
Even though the holidays are history, there are still remnants of them around.. some people still have their lights and tree still up. some haven;t cashed in on their gift cards.Then there are the leftovers.There are Christmas turkeys and New Year's roasts still in the fridge. Luckily leftovers can be recycled into yummy dishes for the week.
This was the subject of an article in today's New York Times Dining section. The piece, written by Dining regular, Julia Moskin, gives advice as to what to do with what's left of your main course. Keep in mind that this is not just advice for holiday roasts. This can be applied to leftovers from a big Sunday dinner as well. The chefs she had interviewed say that any leftover meat, can be used over again in any dish. How to make it tasty combine it with raw meat to give it more flavor and juice. this can also help stretch dishes like meatloaf or even stews.
One dish mentioned is the particularly lush dish of veal Pojarski, this favorite of Czar Nicholas I is chopped vela , mushrooms and butter and revamped into a kind of meatball.It is then stuck with a roasted bone so that it looks like a chop. Chefs add bacon , ham and duck livers, all leftovers. all three created a tasty blend of cured cooked and raw meat. The classic leftover dish is meatballs and there are different varieties listed. Both chefs and home cooks feel these are the best way to use what's left.Ideas include ham balls from the Midwest to the decadent steak , bacon and cheddar meatballs from Manhattan's famed The Meatball Shop.
If you have any holiday leftovers, don't despair. You can use them in a variety of ways, from decadent dishes to down home meals. you ben be creative and make your own recipe or stick with the tried and true.Anyway you make your leftovers, they're sure to be as tasty as when they were first cooked.
This was the subject of an article in today's New York Times Dining section. The piece, written by Dining regular, Julia Moskin, gives advice as to what to do with what's left of your main course. Keep in mind that this is not just advice for holiday roasts. This can be applied to leftovers from a big Sunday dinner as well. The chefs she had interviewed say that any leftover meat, can be used over again in any dish. How to make it tasty combine it with raw meat to give it more flavor and juice. this can also help stretch dishes like meatloaf or even stews.
One dish mentioned is the particularly lush dish of veal Pojarski, this favorite of Czar Nicholas I is chopped vela , mushrooms and butter and revamped into a kind of meatball.It is then stuck with a roasted bone so that it looks like a chop. Chefs add bacon , ham and duck livers, all leftovers. all three created a tasty blend of cured cooked and raw meat. The classic leftover dish is meatballs and there are different varieties listed. Both chefs and home cooks feel these are the best way to use what's left.Ideas include ham balls from the Midwest to the decadent steak , bacon and cheddar meatballs from Manhattan's famed The Meatball Shop.
If you have any holiday leftovers, don't despair. You can use them in a variety of ways, from decadent dishes to down home meals. you ben be creative and make your own recipe or stick with the tried and true.Anyway you make your leftovers, they're sure to be as tasty as when they were first cooked.
Tuesday, January 3, 2012
Fresh Starts
Now that the holidays are overi t;s time to start eating right.You don't have indulge in all those luscious baked goods and rich appetizers anymore. It's time to start thinking fresh - as in fresh produce. Even though it's winter you can still buy fresh fruit and veggies in your local supermarkets.There's a lot you can do with them too - .it;s not just boring salads but exciting meals followed by a variety of yummy desserts too.
Luckily thanks to importing you can still buy tomatoes which are great for a healthier pasta pomodoro sauce. Chop up a few of the plum types and then add to olive oil and garlic. Saute until the tomatoes are wilted and then pour over any whole wheat pasta. Ratatouille is another cold weather fave. This involves , again tomatoes but also eggplant and onions, The dish can be served with the traditional French bread or for lighter fare , pita bread.Any Mexican meal can also be made with fresh veggies as well. Just nix the sour cream and use half the avocado for a lower calorie treat.
Of course everyone wants to add fruit for their New Year's diets. The problem is that eat it plain every day and it becomes boring. Any kind of fruit can be jazzed up.If you really want to indulge yourself go for that banana split sans the ice cream. Just mix sliced strawberries and bananas together and add chocolate syrup along with zero calorie Cool Whip.Luckily Mexico has been sending us blueberries and blackberries. These are good again with Cool Whip, or layered in a parfait. If you're craving a warm dish then heat any of the fruits in your microwave. Finish with a layer of Greek yogurt and granola to create a kind of good for you crumble
Eat fresh produce in the New Year's.Doing this will help you lose weight as well as getting doses of vitamins and antioxidants. Best of all you can use those fruits and veggies in delicious dishes that are rich in flavor - not in calories.
Luckily thanks to importing you can still buy tomatoes which are great for a healthier pasta pomodoro sauce. Chop up a few of the plum types and then add to olive oil and garlic. Saute until the tomatoes are wilted and then pour over any whole wheat pasta. Ratatouille is another cold weather fave. This involves , again tomatoes but also eggplant and onions, The dish can be served with the traditional French bread or for lighter fare , pita bread.Any Mexican meal can also be made with fresh veggies as well. Just nix the sour cream and use half the avocado for a lower calorie treat.
Of course everyone wants to add fruit for their New Year's diets. The problem is that eat it plain every day and it becomes boring. Any kind of fruit can be jazzed up.If you really want to indulge yourself go for that banana split sans the ice cream. Just mix sliced strawberries and bananas together and add chocolate syrup along with zero calorie Cool Whip.Luckily Mexico has been sending us blueberries and blackberries. These are good again with Cool Whip, or layered in a parfait. If you're craving a warm dish then heat any of the fruits in your microwave. Finish with a layer of Greek yogurt and granola to create a kind of good for you crumble
Eat fresh produce in the New Year's.Doing this will help you lose weight as well as getting doses of vitamins and antioxidants. Best of all you can use those fruits and veggies in delicious dishes that are rich in flavor - not in calories.
Monday, January 2, 2012
Food Trend 2012
Now that the New Year is here , it;s time to see what will be the top food trends in 2012.there will be a lot of them from what yesterday's Daily News Eats section predicts.Some are actually very predictable, some are sort of a surprise. However for now there is no new breed of animal we'll be eating or new strain of fruit or veggie to go wild over.It seems the New Year looks to the past as to what we'll be chowing down on.
The Eats section interviewed several New York City chefs and they more or less answered the same way/. Local foods will be the biggest trend, carrying over from 2011.Both Robert Newton of Brooklyn';s Seersucker Street Canteen and Jason Hilbert of Gwynnett Street, also of Brooklyn both feel that local produce will figure heavily in both restaurant and home cooking. This makes sense given that almost every town, and section of New York now has a farmer's market. This also means that there's a good return to preservative free cooking too. People can pick up fresh spinach and tomatoes along with herbs and spices. Locavore cooking may also figure heavily in the return to home gardening. There may be more tomato and pepper plants sold as there will be fruit tree saplings.
Another trend is once again taken from 2011 and that is comfort food.,In fact the number one comfort food that may be the must have is the simple grill cheese sandwich. Daniel Holzman of .Meatball Shop predicts that this gooey treat will be making the rounds of some of the best restaurants. Another trend is more sustainable seafood and a huge interest in seafood dishes. This last makes sense because , unlike beef and poultry, fish have the necessary Omega threes along.It's also lower in fat and cholesterol. Another chef,Dan Silverman of Manhattan's The Standard Grill predicts North African and Moroccan cuisine will be hot. Thanks to the international coverage of the events of Arab Africa, more people are curious about the Arab lifestyles and what foods they make and eat.
The year has just begun however the trends are starting up. There will probably be a few new ones with each season. Like any other trend , food trends come and go. The ones mentioned may be hot, They may simply be predictions. It's hard to say.The year is brand new yet.
The Eats section interviewed several New York City chefs and they more or less answered the same way/. Local foods will be the biggest trend, carrying over from 2011.Both Robert Newton of Brooklyn';s Seersucker Street Canteen and Jason Hilbert of Gwynnett Street, also of Brooklyn both feel that local produce will figure heavily in both restaurant and home cooking. This makes sense given that almost every town, and section of New York now has a farmer's market. This also means that there's a good return to preservative free cooking too. People can pick up fresh spinach and tomatoes along with herbs and spices. Locavore cooking may also figure heavily in the return to home gardening. There may be more tomato and pepper plants sold as there will be fruit tree saplings.
Another trend is once again taken from 2011 and that is comfort food.,In fact the number one comfort food that may be the must have is the simple grill cheese sandwich. Daniel Holzman of .Meatball Shop predicts that this gooey treat will be making the rounds of some of the best restaurants. Another trend is more sustainable seafood and a huge interest in seafood dishes. This last makes sense because , unlike beef and poultry, fish have the necessary Omega threes along.It's also lower in fat and cholesterol. Another chef,Dan Silverman of Manhattan's The Standard Grill predicts North African and Moroccan cuisine will be hot. Thanks to the international coverage of the events of Arab Africa, more people are curious about the Arab lifestyles and what foods they make and eat.
The year has just begun however the trends are starting up. There will probably be a few new ones with each season. Like any other trend , food trends come and go. The ones mentioned may be hot, They may simply be predictions. It's hard to say.The year is brand new yet.
Saturday, December 31, 2011
Hopes For The New Year
What to expect in the New Year with Foodie Pantry? As the blog heads into its' fourth (!!!!) year there will be some interesting ideas coming forth. I plan on a trip to the famed Chelsea Market in New York and there will be several articles with that.Hopefully there will be pictures and video too.
I also will be focusing on nutrition. You are what you eat is very important to me. Although there will be plenty of posts and articles on junk food (I am American and a Jersey girl after all and it's in my DNA to eat a burger and fries and boardwalk candy apples) there will be some informative pieces on what's better to eat. I will always promote garden fresh and garden grown ingredients along with healthier food choices. Don't eat that pasta with jarred sauce. Try some whole wheat spaghetti with your own recipe of sauce.
Of course Wednesdays and Thursdays will still be devoted to the New York Times however if the Daily News has an interesting recipe, then I'll be covering it.There will also be some Food Channel reviews as well as discovering new eateries and new products.
Myself and Foodie Pantry wish all our readers a very healthy and nutritious New Year. Eat well, but most of all eat happy.
I also will be focusing on nutrition. You are what you eat is very important to me. Although there will be plenty of posts and articles on junk food (I am American and a Jersey girl after all and it's in my DNA to eat a burger and fries and boardwalk candy apples) there will be some informative pieces on what's better to eat. I will always promote garden fresh and garden grown ingredients along with healthier food choices. Don't eat that pasta with jarred sauce. Try some whole wheat spaghetti with your own recipe of sauce.
Of course Wednesdays and Thursdays will still be devoted to the New York Times however if the Daily News has an interesting recipe, then I'll be covering it.There will also be some Food Channel reviews as well as discovering new eateries and new products.
Myself and Foodie Pantry wish all our readers a very healthy and nutritious New Year. Eat well, but most of all eat happy.
Friday, December 30, 2011
Herring That New Year's Favorite
Germans love holidays and they celebrate in the best way - with food. New Year's is no exception. One o the most loved and traditional foods is herring. It's served at countless parties on both sides of the Atlantic. It represents good luck however it should also represent health.
Herring is an oily fish , found mostly in the temperate waters of the North Atlantic, North Pacific and the Baltic Sea (hence the reason they're a popular dish with the Germans and Scandinavians). Herring has been use din cooking for three thousand years. They're extremely high in Omega 3 fatty acids as well as Vitamin D. However on the down side the fish can also absorb PCBs and dioxins. These pollutants can influence how much herring can be caught,Baltic herring, which is larger than regular herring , soaks up more than regular herring. These should be eaten only twice a month. Smaller herring actually escape this and can be eaten more freely.
Germans usually like their herring either pickled or in cream. Pickled herring usually is a two step process where the fish is cured with salt to extract the water. The next step is is adding flavorings and these could be salt,vinegar, and sugar along to which raw onions, peppercorns and bay leaves are added. A similar dish, rollmops, ,involved wrapping the pickled herring around a gherkin.This originated in Berlin in the last century and quickly became popular. Creamed herring involves marinating the fish in sour cream. You cna make this at home or buy it in in jars as you can with pickled herring.
Herring isn't just for New year's although it's a great dish for welcoming in the New Year. It's is healthy alternative to other fish and other meats. Have it at a party or just as a light supper. It's good for you
Herring is an oily fish , found mostly in the temperate waters of the North Atlantic, North Pacific and the Baltic Sea (hence the reason they're a popular dish with the Germans and Scandinavians). Herring has been use din cooking for three thousand years. They're extremely high in Omega 3 fatty acids as well as Vitamin D. However on the down side the fish can also absorb PCBs and dioxins. These pollutants can influence how much herring can be caught,Baltic herring, which is larger than regular herring , soaks up more than regular herring. These should be eaten only twice a month. Smaller herring actually escape this and can be eaten more freely.
Germans usually like their herring either pickled or in cream. Pickled herring usually is a two step process where the fish is cured with salt to extract the water. The next step is is adding flavorings and these could be salt,vinegar, and sugar along to which raw onions, peppercorns and bay leaves are added. A similar dish, rollmops, ,involved wrapping the pickled herring around a gherkin.This originated in Berlin in the last century and quickly became popular. Creamed herring involves marinating the fish in sour cream. You cna make this at home or buy it in in jars as you can with pickled herring.
Herring isn't just for New year's although it's a great dish for welcoming in the New Year. It's is healthy alternative to other fish and other meats. Have it at a party or just as a light supper. It's good for you
Thursday, December 29, 2011
Real Southern Cooking
Just in time for the New Year yesterday's New York Times Dining section has a great piece on Southern cooking.. Julia Moskin celebrates the real deal in her paeon of the best regional cuisines. It's not just fried chicken and biscuits. It's truly American food with layers of nuances and subtleties.
This particular branch of American cooking has gone back to it's roots, thanks to a new generation of chefs.It's more of a farm to table transition focusing on fresh veggies and freshly cured meats. Everything has an earthy , home made taste from hominy or grits to the New Year's classic Hoppin' John. The last is a traditional dish that involves black eyed peas and rice. Thanks to heirloom grains and old strains being grown again. this dish is returning to its' original glory.Of course, artesanal bacon fat and herbs are also added, creating a recreation of what planters ate. Southern crops flavors are returning due to careful farming and processing.The taste isn't being 'washed out" by added sprays of vitamins and pesticides.Also crop rotation, learned from the African slaves is also making a comeback. This helps in producing, bigger and healthier produce.
Southern chefs are also learning to recreate some other dishes as well.They are going into butchery, important for making delicious cuts of ham and ribs. Side dishes such as piccalilli and chowchow are showing up on many a restaurant table.Reezy peezy , originally risi bisi , rice and peas and learned from 18th Century Italian engineers who came to the colonies to advise, is showing up, with more flavorful peas.. These involved red or cream peas that were eaten when green . This basic dish also is getting star billing. Not to be outdone cornbread is being redone with the original recipes. It is more flavorful, and moister than what is normally baked in supermarkets and bakeries.
Southern cooking is making a comeback while maintaining its' original roots.The result is a return to what cooking was- delicious and flavorful. It's bringing back the best of the South with tasty results.
This particular branch of American cooking has gone back to it's roots, thanks to a new generation of chefs.It's more of a farm to table transition focusing on fresh veggies and freshly cured meats. Everything has an earthy , home made taste from hominy or grits to the New Year's classic Hoppin' John. The last is a traditional dish that involves black eyed peas and rice. Thanks to heirloom grains and old strains being grown again. this dish is returning to its' original glory.Of course, artesanal bacon fat and herbs are also added, creating a recreation of what planters ate. Southern crops flavors are returning due to careful farming and processing.The taste isn't being 'washed out" by added sprays of vitamins and pesticides.Also crop rotation, learned from the African slaves is also making a comeback. This helps in producing, bigger and healthier produce.
Southern chefs are also learning to recreate some other dishes as well.They are going into butchery, important for making delicious cuts of ham and ribs. Side dishes such as piccalilli and chowchow are showing up on many a restaurant table.Reezy peezy , originally risi bisi , rice and peas and learned from 18th Century Italian engineers who came to the colonies to advise, is showing up, with more flavorful peas.. These involved red or cream peas that were eaten when green . This basic dish also is getting star billing. Not to be outdone cornbread is being redone with the original recipes. It is more flavorful, and moister than what is normally baked in supermarkets and bakeries.
Southern cooking is making a comeback while maintaining its' original roots.The result is a return to what cooking was- delicious and flavorful. It's bringing back the best of the South with tasty results.
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