Southern eating is usually reserved to fried chicken and grits, especially in the quintessential town of Nashville.. However that city is changing its' culinary habits. Thanks to local chefs, the city is becoming a gourmet mecca, Food is changing however it still maintains its' Southern flair.
This was the topic of an article in today's New York Times Dining section. It was written by regular Kin Severson. She sampled the various dishes and went to some of the hipster restaurants too. After all Nashville is also a music city , attracting celebs like native Sheryl Crow and newcomer Nicole Kidman and her husband , country singer Keith Urban,, Some of the food is artisanal, being reminiscent of what's happening in Brooklyn's foodie scene,Chefs are making their own chocolate and curing their own meats, This gives dishes a homemade yet gourmet flavor.
Some of the stars on the Nashville scene are Mas Taco Por favor. This Mexican favorite started in 2008 out of a Winnebago - no less. Its' soup is famed around town It''s a smooth blend of chicken and lime and has attracted a cult following in Music City. The restaurant's carnitas are also very good , being a blend of fresh beef and spices. Nashville's gem, The Catbird Seat has a national following and has been featured in many food magazines.It is known for its' unusual concept of having a large table where chefs come out and serve dish after dish. There is a beef tartare that is made with burnt bread crumbs and juniper. The eggs come sous-vide and yogurt dishes are infused with sweet hay.
Nashville has long been known as the country's music capitol. Now it's being known for its' food as well. It's fine country dining with a sophisticated twist.
Thursday, June 21, 2012
Taco Bell's Meets Doritos
Everyone loves Taco Bell and Doritos. Imagine combining the two for a tastier meal or snack. Well, that's exactly what Taco Bell has done. The result is an interesting blend of fresh veggies mixed with that spicy flavor we all know so well.
This was the subject of an article in yesterday's New York Times Dining section by William Grimes. He decided to try the newest concoction by one of America's leading fast food chains. His findings? So so. The shell may be very good but the fillings are just basic fast food stuffings. The tomatoes are not good while the sour cream was dismal.At least the beef was flavorful as it often is with any Taco Bell product along with the shredded cheddar which was pronounced sharp. Maybe if would be better with a chicken version.A cool ranch version is in the works
As with any Taco Bell product, the Doritos flavored taco is low in calorie (as well a sin price .it;s a cheap $1.49 .Despite all the different ingredients in it it still only 170 calories. This is much less than its' in house competitor, the Doritos Loco supreme, a weighteir version of it. It has 200 calories. Still compared to what other fast food chains are giving out, Taco Bell is still the healthiest. There's not that much grease, fat or carbs to deal with. Also the flavor is a lot betterand dosn''t have an aftertaste.The doritis spicigns will amp up the food a bit and probably garner more fans
There's nothing like the spice of a Doritos and the tastiness of a taco. Taco Bell has managed to combine the two into a tasty treat for the summer.it'sa fine blend of a popular snack food and a well loved fast food.
This was the subject of an article in yesterday's New York Times Dining section by William Grimes. He decided to try the newest concoction by one of America's leading fast food chains. His findings? So so. The shell may be very good but the fillings are just basic fast food stuffings. The tomatoes are not good while the sour cream was dismal.At least the beef was flavorful as it often is with any Taco Bell product along with the shredded cheddar which was pronounced sharp. Maybe if would be better with a chicken version.A cool ranch version is in the works
As with any Taco Bell product, the Doritos flavored taco is low in calorie (as well a sin price .it;s a cheap $1.49 .Despite all the different ingredients in it it still only 170 calories. This is much less than its' in house competitor, the Doritos Loco supreme, a weighteir version of it. It has 200 calories. Still compared to what other fast food chains are giving out, Taco Bell is still the healthiest. There's not that much grease, fat or carbs to deal with. Also the flavor is a lot betterand dosn''t have an aftertaste.The doritis spicigns will amp up the food a bit and probably garner more fans
There's nothing like the spice of a Doritos and the tastiness of a taco. Taco Bell has managed to combine the two into a tasty treat for the summer.it'sa fine blend of a popular snack food and a well loved fast food.
Tuesday, June 19, 2012
Foods For A Summer Cold And Virus
Colds and viruses really don;t have a seasonal agenda. They come whether it''s ten degrees and snowy or ninety degrees and balmy. However the comfort foods that work in winter can be a pain to make in the summer. What to do? Reformulate the recipe so that it 's easy to make during sweltering days.
Soup is a must when you don;t feel well. Of course, you can open a can and heat it up which is the easy way to make this sick day classic. You can also just make an easy broth with just a bouillon cube with water. Add egg for some protein or mild veggies such as carrots and celery for more flavor. Throw in some bread crumbs to make the Piemontese specialty pompeist . Another add in is orzo or tubetini, the tiny beadlike pasta.
Summer sickness means avoiding all those barbecue sauce laden meats and mayo drenched sides. If you;re up to it, think about a grilled chicken on just plain, buttered toast. Even a plain hamburger can be good for its; protein.Just don;t load it up with special sauce or pickles along with onions that might be too strong.Kabobs are a fun way to tempt a flagging appetite. These are perfect nibbles when all you feel like is just small bites. As for salads stick to just a regular garden one that has tomatoes and olives in it, Too much of raw veggies such as broccoli or cauliflower may upset an already roiled stomach.Keep the dressings light. Try a vinaigrette instead of a creamy and dense Russian, French or Thousand Island kind.
Colds and viruses come no matter what the season. They're worse in summer when the eating is fun and there are plenty of good food. Keep it simple to get through this rough period.Light meals are the way to go during a summer cold or virus.
Soup is a must when you don;t feel well. Of course, you can open a can and heat it up which is the easy way to make this sick day classic. You can also just make an easy broth with just a bouillon cube with water. Add egg for some protein or mild veggies such as carrots and celery for more flavor. Throw in some bread crumbs to make the Piemontese specialty pompeist . Another add in is orzo or tubetini, the tiny beadlike pasta.
Summer sickness means avoiding all those barbecue sauce laden meats and mayo drenched sides. If you;re up to it, think about a grilled chicken on just plain, buttered toast. Even a plain hamburger can be good for its; protein.Just don;t load it up with special sauce or pickles along with onions that might be too strong.Kabobs are a fun way to tempt a flagging appetite. These are perfect nibbles when all you feel like is just small bites. As for salads stick to just a regular garden one that has tomatoes and olives in it, Too much of raw veggies such as broccoli or cauliflower may upset an already roiled stomach.Keep the dressings light. Try a vinaigrette instead of a creamy and dense Russian, French or Thousand Island kind.
Colds and viruses come no matter what the season. They're worse in summer when the eating is fun and there are plenty of good food. Keep it simple to get through this rough period.Light meals are the way to go during a summer cold or virus.
Monday, June 18, 2012
Cooking With Herbs
This is the season for herbs. They're everywhere and one of the best things about summer cooking. They amp up the flavor from salads to even desserts. Many home chefs are somewhat afraid of using them . There are some tips to handling herbs and in creating successful dishes.
One of the first steps in cooking herbs is preparing them. Cut what you need to from your garden and wash thoroughly. There may be some dirt or bugs still on them. If you're picking them early in the day, place the newly washed ones on a damp paper towel and store in your fridge until you're ready to cook with them.Herbs can also be frozen for future use too,This required a brief bath in boiling hot water until the leaves turn a bright green,.Cool by holding them under cold running water and blot dry with paper towels. Freeze either in freezer bags or in empty ice cube trays.
There's a certain order to cooking with herbs as well.Some stronger herbs such as basil and sage should be added in the beginning of the cooking process so that their flavors will mellow with cooking. Milder tasting ones such as dill should be added in the last minutes of cooking because their flavor will fade during the entire heating process. Different herbs will give different spins to dishes. If you want a flavorful tomato sauce for example use rosemary and oregano. If you want it to zing, then think about bay leaves. A light sauce will be delicate with dill and powerful with sage. Experiment , if you're new to the herb scene. Find out what you and your family like.
Cooking with herbs is a great way to amp up any dish. Know what you're cooking with to get great flavor and new tastes. It's easy and fun.
One of the first steps in cooking herbs is preparing them. Cut what you need to from your garden and wash thoroughly. There may be some dirt or bugs still on them. If you're picking them early in the day, place the newly washed ones on a damp paper towel and store in your fridge until you're ready to cook with them.Herbs can also be frozen for future use too,This required a brief bath in boiling hot water until the leaves turn a bright green,.Cool by holding them under cold running water and blot dry with paper towels. Freeze either in freezer bags or in empty ice cube trays.
There's a certain order to cooking with herbs as well.Some stronger herbs such as basil and sage should be added in the beginning of the cooking process so that their flavors will mellow with cooking. Milder tasting ones such as dill should be added in the last minutes of cooking because their flavor will fade during the entire heating process. Different herbs will give different spins to dishes. If you want a flavorful tomato sauce for example use rosemary and oregano. If you want it to zing, then think about bay leaves. A light sauce will be delicate with dill and powerful with sage. Experiment , if you're new to the herb scene. Find out what you and your family like.
Cooking with herbs is a great way to amp up any dish. Know what you're cooking with to get great flavor and new tastes. It's easy and fun.
Saturday, June 16, 2012
Dad Food
With Father’s Day tomorrow Dad deserves that special cuisine know as guy food. This ain’t your mom’s frilly watercress sandwich. This is hearty , meaty and artery clogging grub. Yet it’s the perfect fare for celebrating any dad - especially one who loves to eat - and all the wrong things too.
A good guy grub dinner is usually anything flame broiled (read charred and sometimes burned). There’s nothing like a juicy steak or ribs. Most men either like their grilled grub plain with just a sprinkling of salt and pepper or with a fiery hot sauce.. The same applies to ribs although there’s nothing like them with a tangy sauce . You can make one using bourbon whiskey (what else?) This involves tomato paste, ketchup and molasses along with liquid smoke for heat. It also has the bourbon along with apple cider vinegar for bite.Burgers are also a must but make them man sized using a quarter pound of beef. Make it juicier by putting a ball of garlic or onion butter in the center of each patty.
Men will not eat salads . That;s just a fact. The best side is a baked potato. These can be decadent with a ton of butter and sour cream heaped on them or diet with just a sprinkling of dried herbs. For hungrier dads, melted cheddar plain or mixed with chili is another potato topping that’s both hearty and tasty. As for dessert think cupcakes made with stout or beer.(There are several recipes you can download on the web) along with a liquor loaded icing. For more taste sprinkle bacon bits on top. This should satisfy any sweet tooth.
Let dad eat what he wants for his special day. There’s nothing like a big juicy steak or bacon burnger washed down with beer. Followed by more beer battered cup0 cakes.Give him a decadent meal of man food . He’ll think it’s the best gift ever!
A good guy grub dinner is usually anything flame broiled (read charred and sometimes burned). There’s nothing like a juicy steak or ribs. Most men either like their grilled grub plain with just a sprinkling of salt and pepper or with a fiery hot sauce.. The same applies to ribs although there’s nothing like them with a tangy sauce . You can make one using bourbon whiskey (what else?) This involves tomato paste, ketchup and molasses along with liquid smoke for heat. It also has the bourbon along with apple cider vinegar for bite.Burgers are also a must but make them man sized using a quarter pound of beef. Make it juicier by putting a ball of garlic or onion butter in the center of each patty.
Men will not eat salads . That;s just a fact. The best side is a baked potato. These can be decadent with a ton of butter and sour cream heaped on them or diet with just a sprinkling of dried herbs. For hungrier dads, melted cheddar plain or mixed with chili is another potato topping that’s both hearty and tasty. As for dessert think cupcakes made with stout or beer.(There are several recipes you can download on the web) along with a liquor loaded icing. For more taste sprinkle bacon bits on top. This should satisfy any sweet tooth.
Let dad eat what he wants for his special day. There’s nothing like a big juicy steak or bacon burnger washed down with beer. Followed by more beer battered cup0 cakes.Give him a decadent meal of man food . He’ll think it’s the best gift ever!
Friday, June 15, 2012
Know Your Herbs
Summer gardens and markets are full of herbs right now.There are all sorts, each with a unique and distinctive flavor. Each can be used in summer cooking and barbecuing , give meats and vegetable the extra oomph. Because there are so many novice cooks can become confused. Know what you;re cooking and grilling with to avoid a disaster.
Right now gardens are full of basil and dill along with rosemary and thyme. Basil is one of the most important summer time herbs.It's a very strong, almost medicinal taste. It's good ground into a pesto or scattered on a Margherita pizza. Basil leaves are one of the top components in a tomato salad, bringing out the tomatoes' sweetness. However it can be too strong for chicken or fish. For those you want to add fresh or freshly dried oregano.It's also a basic component for Italian style dressing as is its' companion rosemary. Rosemary is excellent on any and every meat and it brings out the smoky flavor of any barbecued chop.Thyme can be used in everything from meat dishes such as T bone steak or Cornish hen or gracing an outdoor baked focaccio or even biscuits.
The sweeter flavored herbs such as fennel, anise, and dill are also great in summer cooking. Fennel alone is wonderful chopped and served in a vinaigrette.You can try it this way as a refreshing side to grilled lamb or spicy beef or chicken kabobs however it great French style gracing any fish dish,There is even a fish and fennel stew. Anise is another herb that can be widely used in summer cooking. Try it with a grilled pork roast to bring out the meat's honeyed taste.it can also be used to give simple salads a lift up. If you want a more subtle flavor then sprinkle dill. It is phenomenal mixed with sour cream and then poured over cold, sliced cucumbers.Dill can also be added to beet salad as well.
Summer herbs can amp up the taste of any barbecue and salad.Use them correctly though for great tasting and memorable outdoor dishes. They 'll become part of your warm weather cooking tradition.
Right now gardens are full of basil and dill along with rosemary and thyme. Basil is one of the most important summer time herbs.It's a very strong, almost medicinal taste. It's good ground into a pesto or scattered on a Margherita pizza. Basil leaves are one of the top components in a tomato salad, bringing out the tomatoes' sweetness. However it can be too strong for chicken or fish. For those you want to add fresh or freshly dried oregano.It's also a basic component for Italian style dressing as is its' companion rosemary. Rosemary is excellent on any and every meat and it brings out the smoky flavor of any barbecued chop.Thyme can be used in everything from meat dishes such as T bone steak or Cornish hen or gracing an outdoor baked focaccio or even biscuits.
The sweeter flavored herbs such as fennel, anise, and dill are also great in summer cooking. Fennel alone is wonderful chopped and served in a vinaigrette.You can try it this way as a refreshing side to grilled lamb or spicy beef or chicken kabobs however it great French style gracing any fish dish,There is even a fish and fennel stew. Anise is another herb that can be widely used in summer cooking. Try it with a grilled pork roast to bring out the meat's honeyed taste.it can also be used to give simple salads a lift up. If you want a more subtle flavor then sprinkle dill. It is phenomenal mixed with sour cream and then poured over cold, sliced cucumbers.Dill can also be added to beet salad as well.
Summer herbs can amp up the taste of any barbecue and salad.Use them correctly though for great tasting and memorable outdoor dishes. They 'll become part of your warm weather cooking tradition.
Thursday, June 14, 2012
Hip Gin
Can gin ever be hip?Or trendy? New York Times Dining writer Eric Asimov does. He expands his weekly Pour column to defend one of the most traditional liquors. Along with fellow Times writer Julia Moskin, he defends this sometimes maligned drink. In his revelations he finds that it is now trendy and on the verge of being rediscovered by young hipsters.
Gin itself has had somewhat of a bad reputation for the last two centuries. Originally created by a 17th Century Dutch doctor to cure stomach problems it fell into abuse a century later. Gin became the drink of choice amongst England's poor working class.It was finally accepted by the upper class after genteel companies like Beefeater and Boodles started to manufacture it. However there were bad connotations like gin soaked and bathtub gin to also deal with in the 20th Century. Nowadays most people prefer their drinks, especially summer ones mixed with the drink's rival vodka.
This is all changing. Gin is starting to be made by smaller distilleries, thus the drink is getting a taste makeover. Juniper is the main ingredient in it and different blends of botanicals and fruits are being added to give each distillery's type unique flavors, different from each other.Mr. Asimov predicts that some distilleries may take a crack at the Dutch classic genever, a form of gin , which has a malty edge to it.The best gins according to him and Ms. Moskin are still the standards:Beefeater,Tanqueray and Plymouth. These are better straight or mixed with juices, other liquors and seltzers. Smaller distilleries seem to produce gins that are not quite up to par or try too hard to make something amazing. Yet these do sell.
Looking for a hip drink? Try a punch or a gin fix made with that classic gin. It's a refreshing departure ye tit also harks back to another time when gin and tonics or a gin fizz ruled the summer cocktail party.
Gin itself has had somewhat of a bad reputation for the last two centuries. Originally created by a 17th Century Dutch doctor to cure stomach problems it fell into abuse a century later. Gin became the drink of choice amongst England's poor working class.It was finally accepted by the upper class after genteel companies like Beefeater and Boodles started to manufacture it. However there were bad connotations like gin soaked and bathtub gin to also deal with in the 20th Century. Nowadays most people prefer their drinks, especially summer ones mixed with the drink's rival vodka.
This is all changing. Gin is starting to be made by smaller distilleries, thus the drink is getting a taste makeover. Juniper is the main ingredient in it and different blends of botanicals and fruits are being added to give each distillery's type unique flavors, different from each other.Mr. Asimov predicts that some distilleries may take a crack at the Dutch classic genever, a form of gin , which has a malty edge to it.The best gins according to him and Ms. Moskin are still the standards:Beefeater,Tanqueray and Plymouth. These are better straight or mixed with juices, other liquors and seltzers. Smaller distilleries seem to produce gins that are not quite up to par or try too hard to make something amazing. Yet these do sell.
Looking for a hip drink? Try a punch or a gin fix made with that classic gin. It's a refreshing departure ye tit also harks back to another time when gin and tonics or a gin fizz ruled the summer cocktail party.
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