Summer is the time for seafood followed by an amazing white wine.Yet why not add a different twist and go with sherry. It's the perfect compliment to shellfish and fish and the way to do it is with a rich , sweet sherry . Seafood calls for a sweet, earthy accompanyment and that fits the bill.
Eric Asimov explored Spanish sherries during a trip to Iberia in his Pour column in New York Times Dining the other day. Sherry was created here in the town of Jerez(hence the name). Although it does have old fashioned connotations the drink is a wine,being the ideal mate to any grilled meat.Most people usually have a small glass of either fino or manzanilla in a cocktail as a before dinner aperitif. Sherry manufacturers such as Eduardo Ojeda of the Grupo Estevez wants a new generation to appreciate sherry and see it as the wine it is.
That said, beginners should look for sherries that have a rich amber color , almost a smoky caramel hue,It should be bone dry and have a nutty taste like almonds. A good sherry should be smooth going down and should highlight the taste of any meal from roast boar (a popular go with in Iberia) or risotto.The best usually cost between $35 and $150 and of the more famous brands is Barbadillo.Affectionados also like El Maestro Sierra , Emilio Hidalgo and Valdespino. For your seafood dinner try something that is sec and will compliment anything from lobster to grilled shrimp.
Summer seafood is delicious. Bring out its' briny taste with a good sherry There are many to choose from and any will be good as a compliment to the season's catch of the day.
Friday, June 29, 2012
Thursday, June 28, 2012
The Surprise Ingredient Roses!
Summer is the time for roses. They grace our gardens with their delicate blooms and sweet perfumes,However those beautiful buds can also be used in dessert as well and not just decorating cakes and cupcakes. Their essence can add a certain gourmet quality to an ordinary summer tart..
t was the highlight of Melissa Clark's A Good Appetite column in yesterday's New York Times Dining section. .Adding roses or any flower to food is nothing new.It was first done and was a huge success in medieval times and really became a chef's must during both the Renaissance and the 18th Century. Some Middle Eastern dessert recipes, especially Syrian and Armenian ones feature rose water in their puddings and baklavas. Nowadays flowers are used to spruce up salads and they're mostly begonias and sparklers(which look like snapdragons).
Ms. Clark uses the petals in a strawberry topped tart's cream filling. She simmers them with milk to extract their essence and then lets them stand for an hour. The best roses to use are th e most fragrant such as cabbage roses or American Beauties. A tea rose would be too delicate to try in this. The petals are then discarded and the liquid is added to a rich custardy mix of five egg yolks and whole milk along with flour. It's a surprise she doesn't use whole cream to make it really rich but the milk does work. She places the mixture in a almond cookie crust and tops with fresh strawberries. The flavors form the rose to the almonds to the berries work perfectly together.
Roses are not just for gracing a summer garden. They can grace the flavor of a delicate and delicious summer tart with their sweet , rich essence. The blooms are a perfect addition to any light summer dessert, giving it a rich and unusual flavor.
t was the highlight of Melissa Clark's A Good Appetite column in yesterday's New York Times Dining section. .Adding roses or any flower to food is nothing new.It was first done and was a huge success in medieval times and really became a chef's must during both the Renaissance and the 18th Century. Some Middle Eastern dessert recipes, especially Syrian and Armenian ones feature rose water in their puddings and baklavas. Nowadays flowers are used to spruce up salads and they're mostly begonias and sparklers(which look like snapdragons).
Ms. Clark uses the petals in a strawberry topped tart's cream filling. She simmers them with milk to extract their essence and then lets them stand for an hour. The best roses to use are th e most fragrant such as cabbage roses or American Beauties. A tea rose would be too delicate to try in this. The petals are then discarded and the liquid is added to a rich custardy mix of five egg yolks and whole milk along with flour. It's a surprise she doesn't use whole cream to make it really rich but the milk does work. She places the mixture in a almond cookie crust and tops with fresh strawberries. The flavors form the rose to the almonds to the berries work perfectly together.
Roses are not just for gracing a summer garden. They can grace the flavor of a delicate and delicious summer tart with their sweet , rich essence. The blooms are a perfect addition to any light summer dessert, giving it a rich and unusual flavor.
Wednesday, June 27, 2012
Vegas Dining
Most people will visit Las Vegas this summer - not for the gambling but for the .dining. It seems Sin |City is not known just for The Strip but for its' strips of fine beef along with top quality restaurants and chefs. The question is is Las Vegas dining as good as eating in LA, Chicago or even New York?
This was the question in two articles in todays New York Times Dining section. The respective pieces were written by the great Julian Moskin and newcomer Adam Nagourney. Ms. Moskin covers the new food book that features Vegas restaurants. The eateries form casino hot spots to trendy food trucks are rated by the unholy yet trendy trio of Al Mancini, John Curtis and Max Jacobson, They , especially Mancini have tasted and tried most of the hottest and newest foods trending in Sin City these days. The book is entitled "Eating Las Vegas:The 50 Essential restaurant" It's a must have for anyone who will be visiting the city this summer.
Mr . Nagourney's article concerns itself with one particular neighborhood restaurant,Blue Ribbon Sushi, that branched itself out to the Strip, He laments that it went a little too Vegas. What used to be a great sushi place wirh reasonable prices went monster once it hit Casino Row, He finds that restauranteurs change their menus as soon as they go Vegas to attract the high rollers. The food has to be cooked flamboyantly and offer a lot . This is done in order to grab in people who would rather spend their money on roulette wheels or cheesy entertainment venues,A restaurant has to outdo itself in order to survive. However , like anything else that hits Sin City it loses its' soul and integrity.
Las Vegas Dining is a big deal. People visiting there this summer should have at least one great restaurant experience. Howe4ver be warned for those vising branches of their favorite eateries , there's going to be a change .They'll be big and showy - much like the city itself.
This was the question in two articles in todays New York Times Dining section. The respective pieces were written by the great Julian Moskin and newcomer Adam Nagourney. Ms. Moskin covers the new food book that features Vegas restaurants. The eateries form casino hot spots to trendy food trucks are rated by the unholy yet trendy trio of Al Mancini, John Curtis and Max Jacobson, They , especially Mancini have tasted and tried most of the hottest and newest foods trending in Sin City these days. The book is entitled "Eating Las Vegas:The 50 Essential restaurant" It's a must have for anyone who will be visiting the city this summer.
Mr . Nagourney's article concerns itself with one particular neighborhood restaurant,Blue Ribbon Sushi, that branched itself out to the Strip, He laments that it went a little too Vegas. What used to be a great sushi place wirh reasonable prices went monster once it hit Casino Row, He finds that restauranteurs change their menus as soon as they go Vegas to attract the high rollers. The food has to be cooked flamboyantly and offer a lot . This is done in order to grab in people who would rather spend their money on roulette wheels or cheesy entertainment venues,A restaurant has to outdo itself in order to survive. However , like anything else that hits Sin City it loses its' soul and integrity.
Las Vegas Dining is a big deal. People visiting there this summer should have at least one great restaurant experience. Howe4ver be warned for those vising branches of their favorite eateries , there's going to be a change .They'll be big and showy - much like the city itself.
Tuesday, June 26, 2012
Sticking To A Summer Diet
It's hard to stick to a diet and surprisingly it's worse in the summer. Why? We usually surrounded by fresh fruit and veggies. Yet our favorite places from beach to carnival are full of sweet or fatty treats. They're sometimes worse than all those wintry holiday foods. Luckily we do have all that fresh warm weather produce to counter balance those "bad" but fun summer foods.
If you do have a bad week of splurging, then go straight back to healthy eating . All that summer food is fun and meant to be . Carry that idea to your diet to make all those good foods more attractive. Kabobs are always fun and you can have them fresh or grilled. A popular mix would be a low cal mozzarella, tomatoes, onions and peppers chunks interlaced on a skewer r . You can also add celery and carrot slices for color and crunch. A grilled skewer is also fun and tasty. Here you can add low cal meats such as shrimp or chicken chunks along with the veggies for a yummy dinner. Want fun sliders like what you'd get at out door movies? Try turkey burgers with turkey bacon for a healthier spin on the classic drive in nibble. Serve with baked french fries or sweet potato fries.
The summer is full of sweet treats like boardwalk fudge and candy apples. These can add inches to any bikini waistline . If you really crave a boardwalk sweet then go for chocolate covered strawberries. You can buy these or make them at home. Use farm fresh strawberries and dark chocolate. The combo is chock full of Vitamin C and and antioxidants .They're sinful while being good Another treat is farm fresh peaches -not with fattening cream but with creamy good for you Greek yogurt.Slice up one or two peaches and mix with the yogurt for a delicious dessert. Sprinkle on ginger for some bite if you want.Another treat is fresh fruit juice over shaved ice.This is better than any Sno Cone or Italian ice.
Summer foods can be fun however make sure they're also healthy. Take advantage of the season and incorporate fresh fruits and veggies into your diet. You'll not only stick to it, you 'll look forward to eating these good for you treats instead of the carnival and boardwalk ones!
If you do have a bad week of splurging, then go straight back to healthy eating . All that summer food is fun and meant to be . Carry that idea to your diet to make all those good foods more attractive. Kabobs are always fun and you can have them fresh or grilled. A popular mix would be a low cal mozzarella, tomatoes, onions and peppers chunks interlaced on a skewer r . You can also add celery and carrot slices for color and crunch. A grilled skewer is also fun and tasty. Here you can add low cal meats such as shrimp or chicken chunks along with the veggies for a yummy dinner. Want fun sliders like what you'd get at out door movies? Try turkey burgers with turkey bacon for a healthier spin on the classic drive in nibble. Serve with baked french fries or sweet potato fries.
The summer is full of sweet treats like boardwalk fudge and candy apples. These can add inches to any bikini waistline . If you really crave a boardwalk sweet then go for chocolate covered strawberries. You can buy these or make them at home. Use farm fresh strawberries and dark chocolate. The combo is chock full of Vitamin C and and antioxidants .They're sinful while being good Another treat is farm fresh peaches -not with fattening cream but with creamy good for you Greek yogurt.Slice up one or two peaches and mix with the yogurt for a delicious dessert. Sprinkle on ginger for some bite if you want.Another treat is fresh fruit juice over shaved ice.This is better than any Sno Cone or Italian ice.
Summer foods can be fun however make sure they're also healthy. Take advantage of the season and incorporate fresh fruits and veggies into your diet. You'll not only stick to it, you 'll look forward to eating these good for you treats instead of the carnival and boardwalk ones!
Monday, June 25, 2012
Taste It's A Cultural Thing
Ever wonder why certain foods stay within certain cultures and why some are internationally loved It's all a matter of taste. Particular flavors can be like a second skin to a certain ethnicity while it can be repulsive to others. It's what you're used to - what a part of you like your culinary DNA.
This phenomena happened recently when I dined at the home of Greek friends. Greek soups always have a huge dose of lemon juice in them. If you're not used to this , it can make the soup taste - well off. It was hard for me to enjoy what normally is a universal standard, chicken broth with beaten egg and some veggies thrown in. Lemon to me works with any seafood or even chicken. Soup, especially chicken doesn;t need that extra punch, It took a while for me to really enjoy my bowl. I could not refuse it . That would have been a slap in the face to my host who is a good cook,In situations such as that one the best bet is to eat some and try to enjoy it.
Cultural food faux pas take place anywhere and everywhere, especially if you have a cadre of foreign born friends or colleagues.I found in talking to my Chinese students their hatred of Mexican food ("too smelly and too spicy") according to one girl) to American candies which they have always declared as too sugary. The Chinese are not into sweets as much as the Americans. They , like some Europeans, prefer ending a meal with fruit on snacking on fresh berries or cut melon chunks.However once they're here for a few years then they start getting a taste for everything Yankee, especially fast food and gooey ice cream treats.
Taste really is a cultural phenomena. Your food likes and dislikes comes down to where you were raised and the foods you were given as a child.What one group may adore another may detest.It;s just a part of the many ethnicity's that not only make up our world but our gastronomy as well.
This phenomena happened recently when I dined at the home of Greek friends. Greek soups always have a huge dose of lemon juice in them. If you're not used to this , it can make the soup taste - well off. It was hard for me to enjoy what normally is a universal standard, chicken broth with beaten egg and some veggies thrown in. Lemon to me works with any seafood or even chicken. Soup, especially chicken doesn;t need that extra punch, It took a while for me to really enjoy my bowl. I could not refuse it . That would have been a slap in the face to my host who is a good cook,In situations such as that one the best bet is to eat some and try to enjoy it.
Cultural food faux pas take place anywhere and everywhere, especially if you have a cadre of foreign born friends or colleagues.I found in talking to my Chinese students their hatred of Mexican food ("too smelly and too spicy") according to one girl) to American candies which they have always declared as too sugary. The Chinese are not into sweets as much as the Americans. They , like some Europeans, prefer ending a meal with fruit on snacking on fresh berries or cut melon chunks.However once they're here for a few years then they start getting a taste for everything Yankee, especially fast food and gooey ice cream treats.
Taste really is a cultural phenomena. Your food likes and dislikes comes down to where you were raised and the foods you were given as a child.What one group may adore another may detest.It;s just a part of the many ethnicity's that not only make up our world but our gastronomy as well.
Saturday, June 23, 2012
New Slaw Laws
Summer is the time for all sorts of salads. The best and probably most beloved is cole slaw, shredded green cabbage heaped with mayo and various herbs and spices. Yet there is a change in the air. Cole slaw is not that boring relic from mid century American picnics,. In fact's its' being shaken up and tossed in the forefront of American barbecue fare.
Traditional cole slaw is made with shredded cabbage, mayo, vinegar along with sugar to bring out the cabbage's sweetness, This is fine if you want to have a classic picnic or outdoor grill dinner. After all it does make a wonderful side to any burger or ribs. Some people add shredded carrot to give a boost of color, Amp up the flavor with adding chopped cilantro or even freshly picked shredded mint leaves.Another idea is tossing in a tablespoon of celery seeds or dried tarragon. This imparts a mellow flavor and compliments the cabbage quite well.
Of course there's mixing up the recipe completely. Instead of using green cabbage try red. You can then make a tangy vinaigrette dressing instead of going the traditional mayo route. Again toss in cilantro for bite but sweeten it with honey or maple syrup in the oil and vinegar mix. Try a sliced or chopped red onion to give the slaw more depth,Many use red cabbage in an Asian style slaw that includes ginger and scallions along with sesame oil and fresh hot ginger. Brown sugar is also thrown in to soothe down the fieriness. This is the perfect side to ribs or even a juicy fire grilled steak.
Cole slaw is the classic American barbecue or picnic side. Amp it up a bit by going wild with the ingredients. A new version of slaw will add zing to your outdoor eating!
Traditional cole slaw is made with shredded cabbage, mayo, vinegar along with sugar to bring out the cabbage's sweetness, This is fine if you want to have a classic picnic or outdoor grill dinner. After all it does make a wonderful side to any burger or ribs. Some people add shredded carrot to give a boost of color, Amp up the flavor with adding chopped cilantro or even freshly picked shredded mint leaves.Another idea is tossing in a tablespoon of celery seeds or dried tarragon. This imparts a mellow flavor and compliments the cabbage quite well.
Of course there's mixing up the recipe completely. Instead of using green cabbage try red. You can then make a tangy vinaigrette dressing instead of going the traditional mayo route. Again toss in cilantro for bite but sweeten it with honey or maple syrup in the oil and vinegar mix. Try a sliced or chopped red onion to give the slaw more depth,Many use red cabbage in an Asian style slaw that includes ginger and scallions along with sesame oil and fresh hot ginger. Brown sugar is also thrown in to soothe down the fieriness. This is the perfect side to ribs or even a juicy fire grilled steak.
Cole slaw is the classic American barbecue or picnic side. Amp it up a bit by going wild with the ingredients. A new version of slaw will add zing to your outdoor eating!
Friday, June 22, 2012
Pouch Generation
There may be a whole generation of up and coming foodies that have been weaned on a pouch, Yes a pouch instead of a bottle. Little ones today are now clamoring for them thanks to parents who don't want to be bothered with jars or cooking toddler food themselves.
This was the topic of an article in yesterday's New York Times Home section which is usually reserved for decorating gardening and remodeling. (why it was in there and not Wednesday's Dining section is a mystery to me). The piece written by by father and user of the pouch "diet" is Matt Richter tells of baby food classics are being squeezed into pouches. These are good for both tots and parents. The containers can easily fit into a little one's tiny hands and can be sucked on like a sippy cup. Parents love them because they're easy to tote and they don't create as much mess an an opened jar of baby food.
How is the food though?? There are so many different varieties and they;re all chock full of nutrition. Standard brands like Gerber and privately owned artisanal Plum Organics. The flavors are toddler friendly with such blends as banana blueberry and peach mango.. Some have the extra boost of veggies such as spinach and carrots added in.As for the mushiness - kids love the squishiness better than sometimes hard to manage veggie and fruit bits. That's how Plum Organics started when co founders Neil Grimmer and his wife Tana Johnson noticed their daughters not eating their fruit pieces. The girls liked the food better when the food was pureed and easily slurped down.
As for Mr Richter? it seems his daughter , Mirabel is going to be part of this new pouch generation, She already likes her food squishy and easily gulpable. Does it say alot for this upcoming generation of foodies. It sure does. There may be a time when dim sum and chateau Briand may be pulverized and served in a pouch!
This was the topic of an article in yesterday's New York Times Home section which is usually reserved for decorating gardening and remodeling. (why it was in there and not Wednesday's Dining section is a mystery to me). The piece written by by father and user of the pouch "diet" is Matt Richter tells of baby food classics are being squeezed into pouches. These are good for both tots and parents. The containers can easily fit into a little one's tiny hands and can be sucked on like a sippy cup. Parents love them because they're easy to tote and they don't create as much mess an an opened jar of baby food.
How is the food though?? There are so many different varieties and they;re all chock full of nutrition. Standard brands like Gerber and privately owned artisanal Plum Organics. The flavors are toddler friendly with such blends as banana blueberry and peach mango.. Some have the extra boost of veggies such as spinach and carrots added in.As for the mushiness - kids love the squishiness better than sometimes hard to manage veggie and fruit bits. That's how Plum Organics started when co founders Neil Grimmer and his wife Tana Johnson noticed their daughters not eating their fruit pieces. The girls liked the food better when the food was pureed and easily slurped down.
As for Mr Richter? it seems his daughter , Mirabel is going to be part of this new pouch generation, She already likes her food squishy and easily gulpable. Does it say alot for this upcoming generation of foodies. It sure does. There may be a time when dim sum and chateau Briand may be pulverized and served in a pouch!
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