There's a big experiment going on right now.It's trying to keep cheese tasty while subtracting calories. Can it be done? Can our grilled cheese and cheese burgers be a combo of healthy and yummy? Scientists ate working on this.
The dilemma was the subject of an article in today's New York Times Science Times. The article, written by Henry Fountain, delves into creating a better slice . The problem is sacrifice what makes cheese delicious, namely salt and fat will take away the rich buttery flavor and moist texture. Fat gives the cheese not only its' flavor but also its' moisture. Without it it basically feels like you're enjoying an eraser. Salt , which enhances the cheese's flavor also controls moisture and bacterial activity.
The problem in creating a healthier fromage is creating one that is something the general public will literally eat up. A lot of cheese makers balk at the idea of making a cheddar or Swiss dietetic because it means no sales and a lousy tasting slice. Some are experimenting with low fat Camenberts and low salt Roquefort. The key is the process itself. Cornell University professor David M.Balbano is developing steps where the cheese is put through a centrifuge and the fats are spun out.This results in shreds that are then put back together in block form. The taste is pretty much the same as a regular cheese without all the calories
Can there be a tasty and healthy cheese . Scientists are working on it. In the meantime, enjoy the rich buttery taste of your favorite - just eat less. of it
Tuesday, August 7, 2012
Monday, August 6, 2012
Simple Summer Cooking
No one likes to be slaving over a hot burner or dealing with cooking an entire meal during these hot days. Yet there's nothing like a home cooked meal no matter what the temperature is. What to do?. Just simplify your winter dishes.
Everyone loves a roasted chicken. It's a nice meal to come home to, especially if it;s surrounded by all the trimmings. You can roast the bird on a grill, using the beer can method or buying a specially designed stand for it. Add instant mashed potatoes and jarred gravy that can be easily heated up. For greens go for a sauteed broccoli rabe or spinach.Pot roast is another dish than can be simplified for summer.It can be roasted on the grill, and even spiced up with barbecue sauce. The cut can also be slow cooked in a crockpot too. Serve it with barbecued or easy baked potatoes and again a jarred or instant gravy.
There's nothing like a hot pasta to come home to. Pasta itself is easy to make,simply boil water add salt and toss in whatever kind you want. It's the sauce that's always labor intensive. However you can also simplify this by melting butter over the pasta and having it con burro style. Just sprinkle Parmesan and parsley to finish it.. Another easy sauce is alia e olio, a simple mix of olive oil and garlic. If you want it spicy then add a dash of hot pepper flakes over it before serving, You could also saute the above greens such as broccoli rabe or spinach for a quick and very healthy sauce.
There's not hing like a hot meal even when the temps are swiftly ascending. it can still be if you just simplify the cooking technique.It's easy fixing but hearty eating.\
Everyone loves a roasted chicken. It's a nice meal to come home to, especially if it;s surrounded by all the trimmings. You can roast the bird on a grill, using the beer can method or buying a specially designed stand for it. Add instant mashed potatoes and jarred gravy that can be easily heated up. For greens go for a sauteed broccoli rabe or spinach.Pot roast is another dish than can be simplified for summer.It can be roasted on the grill, and even spiced up with barbecue sauce. The cut can also be slow cooked in a crockpot too. Serve it with barbecued or easy baked potatoes and again a jarred or instant gravy.
There's nothing like a hot pasta to come home to. Pasta itself is easy to make,simply boil water add salt and toss in whatever kind you want. It's the sauce that's always labor intensive. However you can also simplify this by melting butter over the pasta and having it con burro style. Just sprinkle Parmesan and parsley to finish it.. Another easy sauce is alia e olio, a simple mix of olive oil and garlic. If you want it spicy then add a dash of hot pepper flakes over it before serving, You could also saute the above greens such as broccoli rabe or spinach for a quick and very healthy sauce.
There's not hing like a hot meal even when the temps are swiftly ascending. it can still be if you just simplify the cooking technique.It's easy fixing but hearty eating.\
Saturday, August 4, 2012
Too Hot To Eat
This is the e time of year when temps spike and the air is thick with humidity.It's also the time when our appetites decrease because of the excessive heat. We become everything from lethargic to just plain lazy.It's even a chore to eat yet we have to . The question is how do we stimulate a lagging appetite?
Always remember summer eating is light eating.Don't beat yourself up because you;re not eating thee square meals a day. Sometimes just a bowl of cold cereal along with a cup of coffee or tea makes the perfect breakfast as opposed to the whole works, full of bacon toast and eggs. Even a piece of fruit such as a plum or a nectarine can kick off the day. These also make good snacks too because they're easy to carry around and easy to eat A bowl of mixed fruit is not only tempting but it can provide you with the required antioxidants and vitamins along with minerals.
Lunch and dinner can be tricky.Lunch is especially hard because it's during the hottest time of the day. Sometimes you don't feel like eating anything, preferring to snack. Don't fall into this. Go for a salad along with an iced tea.You can make one yourself or buy a tasty one form any place even the fast food joints. Fill it with grilled chicken for protein along with a variety of veggies. Keep the portion small. Dinner can be just a s light with a miso soup. If you're up to it, try making an airy tempura of fresh veggies and your favorite meats. .It's a fun and crunchy way of teasing the appetite. Even finger sandwiches can be made for a summer dinner. They're these small delicate bites of various fillings on thin bread slices.
Summer weather can decrease the appetite yet don't let it. Eat light, eat healthy. You can survive the scorching temps and horrible humidity by having lighter than air meals
Always remember summer eating is light eating.Don't beat yourself up because you;re not eating thee square meals a day. Sometimes just a bowl of cold cereal along with a cup of coffee or tea makes the perfect breakfast as opposed to the whole works, full of bacon toast and eggs. Even a piece of fruit such as a plum or a nectarine can kick off the day. These also make good snacks too because they're easy to carry around and easy to eat A bowl of mixed fruit is not only tempting but it can provide you with the required antioxidants and vitamins along with minerals.
Lunch and dinner can be tricky.Lunch is especially hard because it's during the hottest time of the day. Sometimes you don't feel like eating anything, preferring to snack. Don't fall into this. Go for a salad along with an iced tea.You can make one yourself or buy a tasty one form any place even the fast food joints. Fill it with grilled chicken for protein along with a variety of veggies. Keep the portion small. Dinner can be just a s light with a miso soup. If you're up to it, try making an airy tempura of fresh veggies and your favorite meats. .It's a fun and crunchy way of teasing the appetite. Even finger sandwiches can be made for a summer dinner. They're these small delicate bites of various fillings on thin bread slices.
Summer weather can decrease the appetite yet don't let it. Eat light, eat healthy. You can survive the scorching temps and horrible humidity by having lighter than air meals
Friday, August 3, 2012
Pie Time, sugar lemon juice
August means a bumper crop of fresh fruits. Cherries, apples , peaches and blueberries abound which means they're always at hand. This cornucopia of summer's bounty also means enough fruit for homemade pie filling. There's nothing like a homemade pie bursting with rich rip flavors.
This was the subject of an article by Cathy Barrow in the New York Times Dining section on Wednesday/. She cannot pick a better time for pie filling because this si the high season for fruits. What's great about pie filling is that you can make it for now or for baking during the holidays. Another plus is that it's super easy to make and you don't have to rely on those tinned versions that are full of chemicals. You can enjoy a pie that is all natural from the crust to the inside.
This recipe is for blueberry filling but it can be used for any kind of fruit. The ingredients are simple.They're a mix of conrstarch, sugar lemon juice and of course the fruit of choice. Ms Barrow also give the option of almond extract and Grand Marnier for extra zing however it's up to you to add what you want. It's a simple boiling and then like jam , poured into sterilized jars. These are again placed in boiling water and sealed securely with sealing rings. The filling can keep up for nine months.Most however are used way before that expiration date.
There's nothing more delicious than a freshly baked pie. Adding to its' rich flavor is a homemade filling with fresh picked fruit. The taste is amazing - a perfect salute to the bounty of the summer
This was the subject of an article by Cathy Barrow in the New York Times Dining section on Wednesday/. She cannot pick a better time for pie filling because this si the high season for fruits. What's great about pie filling is that you can make it for now or for baking during the holidays. Another plus is that it's super easy to make and you don't have to rely on those tinned versions that are full of chemicals. You can enjoy a pie that is all natural from the crust to the inside.
This recipe is for blueberry filling but it can be used for any kind of fruit. The ingredients are simple.They're a mix of conrstarch, sugar lemon juice and of course the fruit of choice. Ms Barrow also give the option of almond extract and Grand Marnier for extra zing however it's up to you to add what you want. It's a simple boiling and then like jam , poured into sterilized jars. These are again placed in boiling water and sealed securely with sealing rings. The filling can keep up for nine months.Most however are used way before that expiration date.
There's nothing more delicious than a freshly baked pie. Adding to its' rich flavor is a homemade filling with fresh picked fruit. The taste is amazing - a perfect salute to the bounty of the summer
Thursday, August 2, 2012
A Good Marinade
This is the height of grilling season. Every cut of meat from steaks to burgers are going to be cooked over an open flame. Unfortunately most outdoor cooking can leave any meat dried out and flavorless. If that's the case then use a good homemade marinade.It will make it juicy and chock full of flavor.
This was the topic of Melissa Clarke's A Good Appetite Column in yesterday's New York Times Dining. She offers up a tasty blend of sweet and sour perfect for any kind of cut , but aimed at the flank. Usually this cut is dense and often dries out .It needs a good marinade to turn it into a memorable and delicious cut of beef.,Ms. Clark also offers hints on marinating, telling readers to marinate as long as possible to ensure a softer ,buttery texture.The best period of time is overnight.The meat will not be tough and chewy otherwise,
The marinade itself is a tasty blend of sweet, salty and hot.She adds chopped jalapenos and ginger for heat along with sriracha ,a Thai condiment made of garlic and chimi paste. Sweetness comes with light brown sugar blended For more flavor use garlic and scallions. Lime juice is thrown in for color and zest. You can vary this if you want. Nix the jalapenos or ginger if you don't want the marinade too fiery or cut down on the scallions for less bite. For more sweetness, add orange juice instead of lime and think about ginger crystals as well.
A marinade can make even the dullest flank steak amazing. All it takes is a variety of different tastes and a good overnight bath. It leaves your grill with a tasty dish that;s good hot or cold.
This was the topic of Melissa Clarke's A Good Appetite Column in yesterday's New York Times Dining. She offers up a tasty blend of sweet and sour perfect for any kind of cut , but aimed at the flank. Usually this cut is dense and often dries out .It needs a good marinade to turn it into a memorable and delicious cut of beef.,Ms. Clark also offers hints on marinating, telling readers to marinate as long as possible to ensure a softer ,buttery texture.The best period of time is overnight.The meat will not be tough and chewy otherwise,
The marinade itself is a tasty blend of sweet, salty and hot.She adds chopped jalapenos and ginger for heat along with sriracha ,a Thai condiment made of garlic and chimi paste. Sweetness comes with light brown sugar blended For more flavor use garlic and scallions. Lime juice is thrown in for color and zest. You can vary this if you want. Nix the jalapenos or ginger if you don't want the marinade too fiery or cut down on the scallions for less bite. For more sweetness, add orange juice instead of lime and think about ginger crystals as well.
A marinade can make even the dullest flank steak amazing. All it takes is a variety of different tastes and a good overnight bath. It leaves your grill with a tasty dish that;s good hot or cold.
Wednesday, August 1, 2012
Smorgasbord Revisited
Minnesota has always been known for its' rich Scandinavian heritage. It was here that multitudes of Norwegians and Swedish settled this wilderness.With them came an equally rich culinary history that went by the wayside. However thanks to many loyal chefs , the hearty fish and meat dishes of the past are coming back.
Julia Moskin wrote about the Scandinavian food comeback in today's New York Times Dining section. For a long time newer immigrants stamped their cooking tradition on Minneapolis/St.Paul area. There were more tacos and bao rolls than lutefisk and glug.That's all changing. There's the reappearance of smorgas or open face sandwiches along with the fave kladdkaka or sticky chocolate cake,A new breed of chefs are also coming to the Twin Cities , bringing with them true recipes. One is Swedish American chef Paul Bergelund who cooks with the the three Scandinavian musts, butter bread and fish.Butter is a must in the cooking simply because it was considered gold to the early settlers who came from Norway and Sweden where it was also heavily taxed.
There is also an offshoot to this "Nouvelle Nordic" This involves cooking with the wild rice that is indigenous to northern Minnesota. It was eaten by the local tribes and now is braised in cream to create a luxurious porridge that could be served with either fish or beef. There's also a version of krydderfedt , a traditional Danish spread for toast made from rendered fat of various meats.It's now slathered on pickled lake perch.,Spices such as dill and coriander,long staples in both Scandinavian and Scandanavian American households are being twisted in various recipes to give them fire and kick.
The whole Nordic way of life and philosophy has always been deeply ingrained in Minnesotans. Now the traditional menu is also becoming a strong part of of their lives as well. It defines not only their palate but their sturdiness and steel strong sensibility
Julia Moskin wrote about the Scandinavian food comeback in today's New York Times Dining section. For a long time newer immigrants stamped their cooking tradition on Minneapolis/St.Paul area. There were more tacos and bao rolls than lutefisk and glug.That's all changing. There's the reappearance of smorgas or open face sandwiches along with the fave kladdkaka or sticky chocolate cake,A new breed of chefs are also coming to the Twin Cities , bringing with them true recipes. One is Swedish American chef Paul Bergelund who cooks with the the three Scandinavian musts, butter bread and fish.Butter is a must in the cooking simply because it was considered gold to the early settlers who came from Norway and Sweden where it was also heavily taxed.
There is also an offshoot to this "Nouvelle Nordic" This involves cooking with the wild rice that is indigenous to northern Minnesota. It was eaten by the local tribes and now is braised in cream to create a luxurious porridge that could be served with either fish or beef. There's also a version of krydderfedt , a traditional Danish spread for toast made from rendered fat of various meats.It's now slathered on pickled lake perch.,Spices such as dill and coriander,long staples in both Scandinavian and Scandanavian American households are being twisted in various recipes to give them fire and kick.
The whole Nordic way of life and philosophy has always been deeply ingrained in Minnesotans. Now the traditional menu is also becoming a strong part of of their lives as well. It defines not only their palate but their sturdiness and steel strong sensibility
Tuesday, July 31, 2012
Fun With Dinner
Sometimes a summer dinner can lack luster.Thanks to hot weather it's just a quick thrown together salad or sandwich. However supper can made made exciting again, just by serving it differently or adding a different spin on it.Dinner can not only be tasty but a real treat to eat.
Warm weather brings about salads. Let's face it they're easy to literally toss together and just douse with dressing. However a dinner of raw veggies can be made fun. Instead of salad use bite sizd pieces of tomatoes,broccoli, and cauliflower along with celery bits, olives and peppers. Forget the lettuce. Now instead of the usual vinaigrette try a fun homemade French dressing made with two tablespoons of mayo to one tablespoons of ketchup(you can also make more if you'd like)Another idea is a fresh raw veggie kabob with a tangy honey mustard dip,
Sandwiches along with grilled meats can get a punching up too. Create barbecued mini heroes by taking a French or Italian bread, stuffing it to the max with cold cuts and cheeses and then slicing it into smaller snadwiches. These can then be toasted over the grill to get the cheeses melted and gooey. Hamburgers can be turned into sliders by either dividing already made patties or making smaller meat ball sized ones. Get mini rolls for them and then create some fun and interesting dips. For hot dogs cut them into quarters and wrap some biscuit dough around them for pigs in blankets.
Dinner can be made fun if you try a different or another way to serve it. Have a good time with a summer supper. Doing this will bring a smile to everyone's faces.
Warm weather brings about salads. Let's face it they're easy to literally toss together and just douse with dressing. However a dinner of raw veggies can be made fun. Instead of salad use bite sizd pieces of tomatoes,broccoli, and cauliflower along with celery bits, olives and peppers. Forget the lettuce. Now instead of the usual vinaigrette try a fun homemade French dressing made with two tablespoons of mayo to one tablespoons of ketchup(you can also make more if you'd like)Another idea is a fresh raw veggie kabob with a tangy honey mustard dip,
Sandwiches along with grilled meats can get a punching up too. Create barbecued mini heroes by taking a French or Italian bread, stuffing it to the max with cold cuts and cheeses and then slicing it into smaller snadwiches. These can then be toasted over the grill to get the cheeses melted and gooey. Hamburgers can be turned into sliders by either dividing already made patties or making smaller meat ball sized ones. Get mini rolls for them and then create some fun and interesting dips. For hot dogs cut them into quarters and wrap some biscuit dough around them for pigs in blankets.
Dinner can be made fun if you try a different or another way to serve it. Have a good time with a summer supper. Doing this will bring a smile to everyone's faces.
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