There's nothing like loving from the oven. This is never more true on Valentine's Day when any kind of sweet can capture a beloved's heart. Nowadays it;s easy to whip up a batch of this or a tin of that in just few hours. Home bakers and candy makers can also show their creative flair too and allow their loved ones some unique homemade goodies.
Any baked good is always appreciated. There's nothing like homemade chocolate chip cookies to finish off a romantic meal.if there's no time to gather up ingredients just get a stick of pre made cookie dough. After they're done cooling , dip them in microwave melted chocolate for added decadence. Heart shaped sugar cookies again are a fun dessert and they can easily be iced with pre made frosting, Sweet, coy or even suggestive messages can be written on them as wel. Better yet turn these treats, into sandwiches. Make an easy ganache of dark semi sweet chocolate and heavy cream . After it cools then spread on the cookies and assemble. Tartlets are also fun to make and you can fill them with everything from fruit to nuts to dulche de leche.
Don't forget homemade candy is another great Valentine's Day gift. Fudge is easy to make and there are so many variations to play with. Try a few drops of mint extract for chocolate mint flavor. Add walnuts or almonds for a truly nutty fudge. For a fruitier version, toss in some dried cherries or blueberries. Haystacks are another fun and super simple gift to make. Melt any kind of chocolate , add toasted coconut(it can be toasted in a toaster oven) , mix together, and then drop spoonfuls onto a greased cookie sheet. Pretzel rods are also a yummy sweet and ,again, they're easy to create. Take average sized pretzel logs, dip in either melted caramel first or just any kind of chocolate, then roll in either chopped nuts or pink, white and red sprinkles.
Homemade gifts are always appreciated. Whip up something decadent and sweet for your sweetie this Valentine's Day. They'll enjoy that it was made especially for them with love.
Monday, February 13, 2012
Saturday, February 11, 2012
How To Make Your Dishes Crumby
Want to jazz up that average piece of chicken breast or pork chop ? Add a coating savory crumbs.The transformation is amazing, turning a bland piece of meat into something special.Crumbing isn't only restricted to meats. Veggies can be given a golden glow too. Either way it results in a more flavorful dish.
The average crumbing usually consists of bread crumbs and some variety of herb for added flavor. Most peopleusually buy them already ground up and seasoned with either Parmesan, oregano or rosemary. This is great if you haven't the time to make your own. However making them opens the door to all sorts of different varieties. There can be pumpernickel, for an earthy, taste that would go well with pork, Ground baguettes work for shrimp and chicken, A healthier version would be ground up whole wheat bread or rolls. . If you want a smoother coating then opt for the Japanese pangko. This is just crumbs made without the crust included. It results in a lighter, airier coating, perfect for tempura and veggies. Some also use cracker meal which again givers a thinner, crispier coating than regular bread crumbs.
Crumbing is one of the easiest techniques used to improve meats and veggies. It starts off with one or two well beaten eggs depending on how much you're going to coat or crumb. The bread crumbs should be on a separate plate , in a small mound.At this point if you want to add salt and pepper you can. As the plates are being set out, heat either oil, butter or a combination of the two for frying. Coat the meat tor veggies completely and then dredge in the crumbs . Shake to remove any excess and then fry until golden. More bread crumbs will probably have to be added to the mound . Some restaurant and home chefs swear by first refrigerating the meat or veggies for thirty minutes straight after coating. It supposedly creates a more even surface. Also make sure that the oil is hot( not smoking hot though) because higher temperatures seal on the coating.
Make your chicken , pork chops or veggies.chops crumby if you want them to stand out. Adding a layer of crumbs, enhances the taste and makes it special. Crumbing makes food golden literally and figuratively!
The average crumbing usually consists of bread crumbs and some variety of herb for added flavor. Most peopleusually buy them already ground up and seasoned with either Parmesan, oregano or rosemary. This is great if you haven't the time to make your own. However making them opens the door to all sorts of different varieties. There can be pumpernickel, for an earthy, taste that would go well with pork, Ground baguettes work for shrimp and chicken, A healthier version would be ground up whole wheat bread or rolls. . If you want a smoother coating then opt for the Japanese pangko. This is just crumbs made without the crust included. It results in a lighter, airier coating, perfect for tempura and veggies. Some also use cracker meal which again givers a thinner, crispier coating than regular bread crumbs.
Crumbing is one of the easiest techniques used to improve meats and veggies. It starts off with one or two well beaten eggs depending on how much you're going to coat or crumb. The bread crumbs should be on a separate plate , in a small mound.At this point if you want to add salt and pepper you can. As the plates are being set out, heat either oil, butter or a combination of the two for frying. Coat the meat tor veggies completely and then dredge in the crumbs . Shake to remove any excess and then fry until golden. More bread crumbs will probably have to be added to the mound . Some restaurant and home chefs swear by first refrigerating the meat or veggies for thirty minutes straight after coating. It supposedly creates a more even surface. Also make sure that the oil is hot( not smoking hot though) because higher temperatures seal on the coating.
Make your chicken , pork chops or veggies.chops crumby if you want them to stand out. Adding a layer of crumbs, enhances the taste and makes it special. Crumbing makes food golden literally and figuratively!
Friday, February 10, 2012
Baked Pastas Winter Comforters
The most popular and well known baked pasta dish is lasagna. Every southern italain has their own family recipe handed doen for genrations. A true lasagna is made with not a pure tomato sauce but a bechamel one with butter and cream Tomato is added later for flavor and color. It is made usually with chopped beef and spinach along with the creamy ricotta cheese. This last is used a a binder.The dish is then layered with boiled lasagna noodles or sheets and baked.Lasagna can have variations. It can be made with a combo of beef and pork or strictly vegetarian. This last can have layers of zucchini and eggplant interspersed with the noodles and cheese.
Manicotti is another baked pasta that's perfect for a winter's dinner. These are giant shells (not to be confused with lumarche - the snail shaped pasta from Italy) that are filled with a mix of ricotta and again ,spinach. Chopped onion is also thrown in to give it more dash.For another variation, nix the spinach and add chopped Italian sausage and herbs such as rosemary and oregano. For a less troublesome pasta dish consider baked ziti, . This is layered tubular pasta , combined with ground beef and a mix of beaten egg and ricotta altough some recipes call for sour cream instead. It is then topped with spaghetti sauce and grated Parmesan cheese before baking for 45 minutes . Ziti is a great covered dish to bring to anyone's house or to a church supper.
Winter calls for hearty pasta dishes. Instead of making the traditional boiled, take it a step further. Bake a pasta dish that's not only nutritious but satisfying and warm.
Thursday, February 9, 2012
The Rebirth Of Mead
Mention mead to anyone and they'll cringe. The drink brings up wince worthy visions of cheesy Renaissance fairs and lame costumes.However this centuries old drink is having a renaissance on its' own. thanks to mead producers and fans.It's not that honey drink served in a plastic cup and eaten with ye olde corn dog.It's a refreshing change to traditional wines, full of the taste of meadows and flowers.
The drink was the subject of an article in yesterday's New York Times Dining section. Michael Sanders, new to the section, interviewed various mead manufacturers. There have been some great innovations in the industry in the last few years. Traditionally the honey has to be boiled and sterilized before it's allowed to ferment with water. Then filtering occurs however this can cause sediment to happen. Most modern mead makers agree that filtering should be nixed to produced a smoother, clearer looking liquid.Another change is the honey being used. Autumn and winter honeys call for alfalfa and barley while spring and summer ones call for apple blossom. In the past, any honey was used, no matter what time of year it was.
Usually mead has a caramelized honey flavor however now it can be as sere and flinty as an unoaked Chablis. Some meads can even taste like prosecco, that fruity, light sparkling Italian white wine. Some can even be as rich as a lush chocolate dessert. Added secondary flavors, such as sage, saffron, fruits and juniper berries are being thrown into its' making to give it complex undertones. There are also mead cocktails where the drink mixed with other liqueurs. Some bartenders combine it with apple flavored brandy or cranberry bitters for a fruity play on the traditional.Others blend it wth stronger drinks like mezcal and this causes the two flavors to balance out each other.
Mead is not that cheesy Renaissance fair staple. It's as complex as any grape based wine and just as flavorful. Try it just to taste a modern approach on a centuries old drink.
The drink was the subject of an article in yesterday's New York Times Dining section. Michael Sanders, new to the section, interviewed various mead manufacturers. There have been some great innovations in the industry in the last few years. Traditionally the honey has to be boiled and sterilized before it's allowed to ferment with water. Then filtering occurs however this can cause sediment to happen. Most modern mead makers agree that filtering should be nixed to produced a smoother, clearer looking liquid.Another change is the honey being used. Autumn and winter honeys call for alfalfa and barley while spring and summer ones call for apple blossom. In the past, any honey was used, no matter what time of year it was.
Usually mead has a caramelized honey flavor however now it can be as sere and flinty as an unoaked Chablis. Some meads can even taste like prosecco, that fruity, light sparkling Italian white wine. Some can even be as rich as a lush chocolate dessert. Added secondary flavors, such as sage, saffron, fruits and juniper berries are being thrown into its' making to give it complex undertones. There are also mead cocktails where the drink mixed with other liqueurs. Some bartenders combine it with apple flavored brandy or cranberry bitters for a fruity play on the traditional.Others blend it wth stronger drinks like mezcal and this causes the two flavors to balance out each other.
Mead is not that cheesy Renaissance fair staple. It's as complex as any grape based wine and just as flavorful. Try it just to taste a modern approach on a centuries old drink.
Wednesday, February 8, 2012
The Slow Eating Movement
We have a tendency to gobble our meals. There's not time to really savor our food, hence we tend to eat more of it, to make up for the quick rush of taste. A much better way is eating slower. Relax and enjoy what;s on our forks and spoons. Surprisingly enough it will lead to less eating and less calories.
The "slow eating movement" was today's lead story in The New York Times Dining section. The piece , written by regular Jeff Gordinier, explains why we should relish our food. The longer we take to eat, the less we will have to eat. It's just a matter of stop the gobbling and wolfing and enjoy every savory morsel. This is what Buddhist monks and nuns do. There is even a reminder chime to let them know it's time to stop. Chewing literally comes to a standstill. Flavors are tasted - really tasted for their components of salty and sweet, sour and hot and then silence ensues. This also stops the eater from wanting more. It creates a more calming experience.
Anyone can recreate this atmosphere at home or even in their favorite fast food joint. First click off the TV and any other electronic device. Nowadays we tend to bring our I Phones to the table .Don't. Indulge in conversation with the people around you. If you're with family, consider silence. Concentrate on the meal and its' components. Another good idea is chew twenty-five to thirty times. We often swallow after only five or six times and then move on to the next bite.Again, don't. Chew it slowly, appreciate the time and effort that went into the meal as well as the primary and secondary flavors.. Also make up a pretty table. Use flowers and candles as calming influences when you dine , especially around supper time.
We tend to eat and run way too often these days. It's time we break this horrible habit and get back to appreciating our meals. Eat slow. Take time to enjoy good food.
The "slow eating movement" was today's lead story in The New York Times Dining section. The piece , written by regular Jeff Gordinier, explains why we should relish our food. The longer we take to eat, the less we will have to eat. It's just a matter of stop the gobbling and wolfing and enjoy every savory morsel. This is what Buddhist monks and nuns do. There is even a reminder chime to let them know it's time to stop. Chewing literally comes to a standstill. Flavors are tasted - really tasted for their components of salty and sweet, sour and hot and then silence ensues. This also stops the eater from wanting more. It creates a more calming experience.
Anyone can recreate this atmosphere at home or even in their favorite fast food joint. First click off the TV and any other electronic device. Nowadays we tend to bring our I Phones to the table .Don't. Indulge in conversation with the people around you. If you're with family, consider silence. Concentrate on the meal and its' components. Another good idea is chew twenty-five to thirty times. We often swallow after only five or six times and then move on to the next bite.Again, don't. Chew it slowly, appreciate the time and effort that went into the meal as well as the primary and secondary flavors.. Also make up a pretty table. Use flowers and candles as calming influences when you dine , especially around supper time.
We tend to eat and run way too often these days. It's time we break this horrible habit and get back to appreciating our meals. Eat slow. Take time to enjoy good food.
Tuesday, February 7, 2012
The Versatile Breadstick
Nothing beats the breadstick for versatility. It can be a great accompaniment to any soup or salad.It's perfect for dipping into tomato sauce It's great as part of an appetizer or hors oeuvre tray. These tasty little sticks can be used for almost everything, including just a low calorie snack.
Breadsticks were first invented in the 1400s in Torino Italy. A palace doctor, Don Baldo di Lanzo, a doctor was trying to tempt a Savoy prince into eating. He worked with the palace chef, Antonio Brunero and came up with grissini, feather light sticks made from ghersa, a Piedmontese bread‘ . The child so enjoyed them that they became a palace staple and later an Italian one. True grissini is different than the average breadsticks. They are still feather light and deliciously crackly.. They’re perfect, either dipped in olive oil or wrapped with a slice of salami or mortadella . Grissini are easy to make. They’re a mix of just wheat flour , olive oil, water , baking powder and salt. Baking time is just fifteen minutes. Save the stale ones for making “zuppa di montagna” a favorite Piedmontese winter dish. These are breadsticks baked in chicken broth with a topping of Swiss cheese.
Breadsticks grew fatter on arrival to the States. They also became rounder and more or less, resembled mini baguettes. This made them perfect for dipping into pasta sauces as well as a perfect light bread to be served with antipasto. Nowadays there is a soft chewy, version, drenched in oil and garlic. These are perfect for dipping into sauce or soup, These softer , larger ,variety can also be used as the base for sandwiches. You can even make this chewier kind at home, thanks to Pilsbury or just get them hot and fresh from any Pizza Hut or Target.
Breadsticks can be in any form and served any way. Have the original grissini, dipped in light olive oil or broken up in a minestrone. Try the American versions if you want a fun lunch, complete with a tasty, tomato sauce. Either way, they are a true treat.
Breadsticks were first invented in the 1400s in Torino Italy. A palace doctor, Don Baldo di Lanzo, a doctor was trying to tempt a Savoy prince into eating. He worked with the palace chef, Antonio Brunero and came up with grissini, feather light sticks made from ghersa, a Piedmontese bread‘ . The child so enjoyed them that they became a palace staple and later an Italian one. True grissini is different than the average breadsticks. They are still feather light and deliciously crackly.. They’re perfect, either dipped in olive oil or wrapped with a slice of salami or mortadella . Grissini are easy to make. They’re a mix of just wheat flour , olive oil, water , baking powder and salt. Baking time is just fifteen minutes. Save the stale ones for making “zuppa di montagna” a favorite Piedmontese winter dish. These are breadsticks baked in chicken broth with a topping of Swiss cheese.
Breadsticks grew fatter on arrival to the States. They also became rounder and more or less, resembled mini baguettes. This made them perfect for dipping into pasta sauces as well as a perfect light bread to be served with antipasto. Nowadays there is a soft chewy, version, drenched in oil and garlic. These are perfect for dipping into sauce or soup, These softer , larger ,variety can also be used as the base for sandwiches. You can even make this chewier kind at home, thanks to Pilsbury or just get them hot and fresh from any Pizza Hut or Target.
Breadsticks can be in any form and served any way. Have the original grissini, dipped in light olive oil or broken up in a minestrone. Try the American versions if you want a fun lunch, complete with a tasty, tomato sauce. Either way, they are a true treat.
Monday, February 6, 2012
Warm And Yummy Breads
There 's nothing like a hot roll or bun on a cold morning. Even better is when they come straight from your oven or toaster oven. Making these warm and yummy treats is easy. All you have
The dough is usually premade and it just takes a few minutes to bake. After that get out the hot coffee and butter and enjoy a special breakfast.
Pilsbury is the granddaddy of all frozen buns and rolls. They still make their popular ready to heat cinnamon rolls , this time with the extra kick of Cinnabon cinnamon. If you want to make them more decadent , add some raisins or even almond slivers before baking, You can also add little pats of butter for a moister , buttery taste. You can also take frozen biscuits and brush them with a mix if melted butter , cinnamon and sugar to get a lighter version. A fun breakfast treat is making monkey bread using these too.. Coat with cinnamon and sugar and bake together in a ring.
If you want from scratch rolls and buns, then use the classic Bisquick. With this you can create anything form hot muffins to scones. Even better is that the recipes allows you to add fruit such as dried cranberries, cherries and raisins. It also allows you to regulate the size of the bun. You can make super ones or tiny ones , depending on your family’s tastes. Flavorings can also be tempered to suit what everyone likes. Any Bisquick product is easy to whip up. Biscuits only take fifteen minutes to make and five minutes to bake.
A hot roll or bun is the perfect antidote to a frozen morning. There’s nothing like its’ fresh taste and warm, melting texture .It ‘s a nice way to chase away. those AM chills.
The dough is usually premade and it just takes a few minutes to bake. After that get out the hot coffee and butter and enjoy a special breakfast.
Pilsbury is the granddaddy of all frozen buns and rolls. They still make their popular ready to heat cinnamon rolls , this time with the extra kick of Cinnabon cinnamon. If you want to make them more decadent , add some raisins or even almond slivers before baking, You can also add little pats of butter for a moister , buttery taste. You can also take frozen biscuits and brush them with a mix if melted butter , cinnamon and sugar to get a lighter version. A fun breakfast treat is making monkey bread using these too.. Coat with cinnamon and sugar and bake together in a ring.
If you want from scratch rolls and buns, then use the classic Bisquick. With this you can create anything form hot muffins to scones. Even better is that the recipes allows you to add fruit such as dried cranberries, cherries and raisins. It also allows you to regulate the size of the bun. You can make super ones or tiny ones , depending on your family’s tastes. Flavorings can also be tempered to suit what everyone likes. Any Bisquick product is easy to whip up. Biscuits only take fifteen minutes to make and five minutes to bake.
A hot roll or bun is the perfect antidote to a frozen morning. There’s nothing like its’ fresh taste and warm, melting texture .It ‘s a nice way to chase away. those AM chills.
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