Happy July 4th to all my American foodies around the world! Enjoy today -eat wise eat healthy.
Remember to also say a prayer for our servicepeople still abroad and who are having their barbecues in some foreign desert or on a sip in the middle of an ocean,Pray that this is their very last tour a broad and that all their American holidays are now spent at home ,
Enjoy those fireworks!
Liz
Wednesday, July 4, 2012
Tuesday, July 3, 2012
Healthy Summer Eating
With July 4th tomorrow , the official summer eating season is now on. It's a time to enjoy farm fresh friit and veggies. Yet most people get sloppy about their diets. After al lit's too hot. High fat and, overly sweet convenience foods are easy to prepare and eat. Yet this is the time to stay healthy especially when temps spike.
The most important thing to do during this heat is stay hydrated.It's so easy to reach for a refreshing glass of icy soda but 'it's loaded with calories and sugar. The same for all those frosty, cream and candy topped coffees. Stay away from them. Water is the best , followed by unsweetened iced tea and fresh fruit juices, As for snacks again stay away from the salty stuff like chips and fries. Stick with veggie or fruit bits .If you wnat a dip, then try Greek yogurt.It's thick and creamy but without the calories of a regukar sour cream spread//.
For main meals think salads. This is the time of year to have fun with them , mixing different veggies. If you want protein then add lean meats such as salmon, tuna, chicken or turkey. Tossing in a few hard boiled eggs is fine too . As for dressings, stay away from the creamy ones such as Russian, Thousand Island and French. Instead opt for the lighter and airier vinaigrette or a low calorie Italian. Use these too in potato and macaroni salads for a healthier twist instead of heavy mayonnaise. Barbecued meats can be left plain without the heavy sugary sauces. Think about brushing olive oil and lemon or lime them for a crispier xrust,
This summer season eat light. Heavy foods and heat don;t mix. If you want to feel better then go for low calorie fare that won't leave you stuffed and bloated. Go for the healthier foods such as fruits and veggies. You'll feel better and enjoy the warm weather much more.
The most important thing to do during this heat is stay hydrated.It's so easy to reach for a refreshing glass of icy soda but 'it's loaded with calories and sugar. The same for all those frosty, cream and candy topped coffees. Stay away from them. Water is the best , followed by unsweetened iced tea and fresh fruit juices, As for snacks again stay away from the salty stuff like chips and fries. Stick with veggie or fruit bits .If you wnat a dip, then try Greek yogurt.It's thick and creamy but without the calories of a regukar sour cream spread//.
For main meals think salads. This is the time of year to have fun with them , mixing different veggies. If you want protein then add lean meats such as salmon, tuna, chicken or turkey. Tossing in a few hard boiled eggs is fine too . As for dressings, stay away from the creamy ones such as Russian, Thousand Island and French. Instead opt for the lighter and airier vinaigrette or a low calorie Italian. Use these too in potato and macaroni salads for a healthier twist instead of heavy mayonnaise. Barbecued meats can be left plain without the heavy sugary sauces. Think about brushing olive oil and lemon or lime them for a crispier xrust,
This summer season eat light. Heavy foods and heat don;t mix. If you want to feel better then go for low calorie fare that won't leave you stuffed and bloated. Go for the healthier foods such as fruits and veggies. You'll feel better and enjoy the warm weather much more.
Monday, July 2, 2012
Summer Must Grilled Bread
The grilling process is easy .Just slather pieces with olive oil, butter or lard and grill for two to three
minutes. From there you can do anything you want with it.For brekafast,think of a grilled whole wheat or rye grilled in butter and then heaped with bacon and eggs. for more decadence add some Hollandiase sauce for a spin on Eggs Benedict, You can also layer ham, cheddar , and scrambled eggs for an open faced breakfast sandwich. Lunch time try the bread with tomato and mozzarella for a pizza or layer with bruschetta and cold cuts . Try grilled veggies too such as cooked asparagus,leeks or fresh cut Swiss,chard, sprinkled with a litttle Parmesan cheese.
Grilled bread can be wonderful with dinner.Use it as a base for open faced grilled steak sandwiches. Brush Italian or French bread with a garlicky olive oil grill and then top with thick slabs of meat. It's also good for sliced chicken or turkey and slightly covered with a tarragon mayonnaise. A sweet grilled bread is a perfect base for desserts. Grill challah shices with butter and use as the base for cut peaches and strawberries. Topped off with a marscapone cheese or whipped cream. Grilled raisin bread can be good with vanilla ice cream and topped with a hot caramel sauce.
B+Grilled bread is a summer must have. It can be made a variety of ways. Try for a different breakfast or as a variation of a lunch or dinner sandwich, or maybe even dessert. Any way it's a tasty treat during the warm weatherQ
Saturday, June 30, 2012
Don't Cook That - Eat it Raw
Why cook when you can eat your food raw? That's the philosophy of some chefs especially those who don't want to heat up a kitchen duyring these sweltering days. Surprsingly enough you can eat just about anything without it having been near a stove. There are all sorts of dishes that benefit with just being eaten fresh - in fact there's more flavor to them
Sushi is one of the most famous raw dishes in the world. Eating this Japanese staple is now a worldwide occurrence with more people putting aside their fears of downing uncooked seafood.They love the taste and the slippery cold feeling of raw, just sliced tuna and eel.along with the brininess of fresh seaweed wrappers. People go mad for almost every kind and practically gobble it down without much thought of any side effects. Long before sushi made it;s debut here Americans were slurping down raw oysters and clams. These have been relatively safe to eat , especially with local waters being cleaned up.. Nothing beats a bucket of clams and a few beers at any beachside bar.
What about eating other "raw foods"? Steak tartare which does elicit a certain amount of squeamishness from some although it is perfectly all right to eat.As long as the meat is from a clean and sanitized butcher as well as being pre ordered it's fine.It has to to come from the cow's sirloin, tenderloin and T-bone areas. It's them mixed with a raw egg- again perfectly OK and seasoned with fresh chopped onion and spices. Carpaccio, is a cousin to steak tartare and is now popular in many Italian restuarants across the world. It is sliced raw beef dressed with a creamy olive oil viniagrette and made at Venice's famed Harry's Bar by none other than its equally famed owner Giuseppe Cipriani.
This summer ditch the stove and have any of these raw dishes. They're fine and maybe even a little bit rebellious to eat a dish without being cooked. Just think of it as a new,cooler way to eat during a heat wave
Sushi is one of the most famous raw dishes in the world. Eating this Japanese staple is now a worldwide occurrence with more people putting aside their fears of downing uncooked seafood.They love the taste and the slippery cold feeling of raw, just sliced tuna and eel.along with the brininess of fresh seaweed wrappers. People go mad for almost every kind and practically gobble it down without much thought of any side effects. Long before sushi made it;s debut here Americans were slurping down raw oysters and clams. These have been relatively safe to eat , especially with local waters being cleaned up.. Nothing beats a bucket of clams and a few beers at any beachside bar.
What about eating other "raw foods"? Steak tartare which does elicit a certain amount of squeamishness from some although it is perfectly all right to eat.As long as the meat is from a clean and sanitized butcher as well as being pre ordered it's fine.It has to to come from the cow's sirloin, tenderloin and T-bone areas. It's them mixed with a raw egg- again perfectly OK and seasoned with fresh chopped onion and spices. Carpaccio, is a cousin to steak tartare and is now popular in many Italian restuarants across the world. It is sliced raw beef dressed with a creamy olive oil viniagrette and made at Venice's famed Harry's Bar by none other than its equally famed owner Giuseppe Cipriani.
This summer ditch the stove and have any of these raw dishes. They're fine and maybe even a little bit rebellious to eat a dish without being cooked. Just think of it as a new,cooler way to eat during a heat wave
Friday, June 29, 2012
A Sweet Summer Sherry
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.
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.
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.
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