This is the season not for apples but for the Atlantic blue crab. Right now the tasty shellfish is running.It's a fall tradition in some areas to have crab fests and either eat them with drawn butter or in delicious and varied dishes.Either way, eating them is a great way to welcome in a new season.
The species was mention in a cowritten column in yesterday's New York Times Dining section. Regular contributor John Willoughby along with Chris Schelesinger wrote about the crabs, and gave ideas for how to make them. Late September is the time when the shellfish are at their most bountiful.They're found along Massachusetts' southeastern coast in the briny tidal rivers. Dozens of crabbers come out to catch them. This requires some skill along with chicken necks. The meat is dangled on lengths of twines in the rivers and the crabs come to get them. It is then, that crabbers slip a net under the shellfish and scoop them up into buckets.
All this is worth it. Blue crab meat is one of the most delectable, even beating out the famed Dungeness and stone varieties along with the Jonah for flavor and texture. After steaming they can served with drawn butter or made into a variety of different dishes.The recipes given are varied. There is the spicy Malaysian ginger chili which is a mix if the meat, fiery spices and scallions. For those who like a calmer and tamer crab and corn relish served on sliced beefsteak tomatoes.You can even just have the corn relish on its' own. A more down home recipe is a hush puppy made with the crab along with bacon and corn meal. Remember though to use lump or flaked crab meat. These are taken from the body and are more tender. Meat from the claws tends to be fibrous and a little chewy.
Now is the time for Atlantic blue crabs. Have them to celebrate the new season ahead. Try them the traditional style with butter or more adventurous ways with Malaysian spices or seasonings. They'll taste good no matter how you have them.!
Thursday, September 27, 2012
Wednesday, September 26, 2012
Vegan Is Hip
What are your favorite Hollywood celebrities eating these days. Odds are it isn't meat. It seems that both SoCal or Southern Californian people and restaurants are not that into any food that had a heart beat.It's all about healthy and compassionate eating which is better.
Veganism in La La Land is the subject of an article in today's New York Times Dining section. The piece written by Dining regular , Jeff Gordinier, tells about how many of Los Angeles' trendy restaurants are simply eschewing meats. It makes sense for the area, considering it is chock full of diet conscious movie and TV stars.An all veggie based diet with no dairy is a slimming one - perfect for those Hollywood types who have to watch their weight. It is a healthy one too, as many celebs are finding out. Eat vegan and lower the risk of heart disease and cancer along with just generally feeling better.
LA Chefs are getting just as creative as their New York counterparts. One , whipped up a vegan chicken parm for talk show host , Ellen DeGeneres. Chef Craig Susser of the famed Dan Tana's complied with a Gardein patty, a soy based sub. Another chef , Quinn Hatfield of the restaurants that bears his names has come up with a parsnip bacon.which is just thinly sliced baked parsnip strips coated in olive oil and sea salt. These chefs are challenged because a strictly vegan menu has absolutely no meat or dairy. It can be hard to create creamy sauces and rich flavors without the usual butter, cream and cheese. Yet they manage and have gotten quite a following.
LA may be the hub of the entertainment world however it;s also becoming the hub of the celebrity vegan world as well. Go to any restaurant and discover good for you meals with plant based ingredients. You may also see a few of your favorite celebs chowing down as well.
Veganism in La La Land is the subject of an article in today's New York Times Dining section. The piece written by Dining regular , Jeff Gordinier, tells about how many of Los Angeles' trendy restaurants are simply eschewing meats. It makes sense for the area, considering it is chock full of diet conscious movie and TV stars.An all veggie based diet with no dairy is a slimming one - perfect for those Hollywood types who have to watch their weight. It is a healthy one too, as many celebs are finding out. Eat vegan and lower the risk of heart disease and cancer along with just generally feeling better.
LA Chefs are getting just as creative as their New York counterparts. One , whipped up a vegan chicken parm for talk show host , Ellen DeGeneres. Chef Craig Susser of the famed Dan Tana's complied with a Gardein patty, a soy based sub. Another chef , Quinn Hatfield of the restaurants that bears his names has come up with a parsnip bacon.which is just thinly sliced baked parsnip strips coated in olive oil and sea salt. These chefs are challenged because a strictly vegan menu has absolutely no meat or dairy. It can be hard to create creamy sauces and rich flavors without the usual butter, cream and cheese. Yet they manage and have gotten quite a following.
LA may be the hub of the entertainment world however it;s also becoming the hub of the celebrity vegan world as well. Go to any restaurant and discover good for you meals with plant based ingredients. You may also see a few of your favorite celebs chowing down as well.
Tuesday, September 25, 2012
Bring Your Restaurant Home
Who doesn't love to eat out? Our favorite eateries, whether they be privately owned or chain, provide us with some of our favorite dishes and desserts. The problem is that eating out regularly can be costly. You can cut back and still enjoy the great food. Just make it at home.
One of the best part of being a regular customer at a family owned restaurant is that the family comes to know you. They basically have your order already in the oven when you and yours walk through their doors. If you love the recipe, don't be afraid to ask for it. Some will be happy to give it to you, enthusiastically writing it down. They'll even give you advice on how to cook or bake it. Common dishes like fried rice or spaghetti are easy to copy as are pizzas and certain grilled meats.The same can apply to desserts as well . Ask for the recipe. If your restaurant refuses to give their recipes away, there is the Internet where the dish or dessert and a million variations can be found.
Chain restaurants are another matter. Most of their dishes can be found in your supermarket., usually in the frozen food aisle. Chains realize they have a loyal following and branched out to their fans who also like to eat in once in a while. If you crave sliders then you can buy White Castle's famed mini burgers along with their fries at your local super market.If your family loves TGIF's, there 's all sorts of their famed dishes in your grocer's freezers, from the spinach dip to the quesadillas and honey barbecue wings.The same applies to PF Changs. They sell everything from spring rolls and dumplings to main meals to noodle dishes. Throw in a fancy drink and it's just like eating at the restaurant without all the noise and sometimes hour long wait.
There's nothing like your favorite restaurant food. However sometimes the budget doesn;t always allow it. Have it at home. Save pennies and also save a trip by just eating it at your dining room table.
One of the best part of being a regular customer at a family owned restaurant is that the family comes to know you. They basically have your order already in the oven when you and yours walk through their doors. If you love the recipe, don't be afraid to ask for it. Some will be happy to give it to you, enthusiastically writing it down. They'll even give you advice on how to cook or bake it. Common dishes like fried rice or spaghetti are easy to copy as are pizzas and certain grilled meats.The same can apply to desserts as well . Ask for the recipe. If your restaurant refuses to give their recipes away, there is the Internet where the dish or dessert and a million variations can be found.
Chain restaurants are another matter. Most of their dishes can be found in your supermarket., usually in the frozen food aisle. Chains realize they have a loyal following and branched out to their fans who also like to eat in once in a while. If you crave sliders then you can buy White Castle's famed mini burgers along with their fries at your local super market.If your family loves TGIF's, there 's all sorts of their famed dishes in your grocer's freezers, from the spinach dip to the quesadillas and honey barbecue wings.The same applies to PF Changs. They sell everything from spring rolls and dumplings to main meals to noodle dishes. Throw in a fancy drink and it's just like eating at the restaurant without all the noise and sometimes hour long wait.
There's nothing like your favorite restaurant food. However sometimes the budget doesn;t always allow it. Have it at home. Save pennies and also save a trip by just eating it at your dining room table.
Monday, September 24, 2012
Cooking It Old School
Nothing beats hand mashed potatoes or a scratch cake. These are relics of the recent past where women (and some men ) actually cooked and baked. Cooking old school may take time and much more effort than the modern microwaved stuff but it's worth it. Let's face it when homemade food is loved and devoured but the whole family then it's time to rethink one's cooking techniques.
In this day and age , we all tend to reach for anything that's can be cooked and eaten in minutes. While this is convenient, it's not necessarily good for you .Most food, are chock full of preservatives from simple safe chemicals to to some that are questionable. If you feel your life is too busy and hectic , then start simply. One if you have the time cook and freeze on the weekend. Eat later in the week when time is too squeezed to whip up an entire home cooked meal..As far as baked goods bake and then store., or have the cake or pie that night as a special dessert. This last can be created once or twice a month.
What foods can be made the way our moms and grandmothers made them? An easy no brainer one is mashed potatoes. Now you can cheat and get microwaveable potato chunks. These can then be poured into a bowl and masked with milk or cream along with butter. You an serve this with sliced roast beef and jarred gravy. Meat loaf is another simple dish that even a child could make. All it takes is ground beef, an egg along with breadcrumbs.. This can also be turned into leftovers as sandwiches. Soups are another old school dish that can be made by hand. Stock is easy to make and freeze too. You can create a myriad of soups with any broth , whether, it's chicken beef, vegetable or fish.
Cooking it old school doesn't only give you good food but healthier food. It's made with elbow grease and love as opposed to chemicals. Try it today and see the results.
In this day and age , we all tend to reach for anything that's can be cooked and eaten in minutes. While this is convenient, it's not necessarily good for you .Most food, are chock full of preservatives from simple safe chemicals to to some that are questionable. If you feel your life is too busy and hectic , then start simply. One if you have the time cook and freeze on the weekend. Eat later in the week when time is too squeezed to whip up an entire home cooked meal..As far as baked goods bake and then store., or have the cake or pie that night as a special dessert. This last can be created once or twice a month.
What foods can be made the way our moms and grandmothers made them? An easy no brainer one is mashed potatoes. Now you can cheat and get microwaveable potato chunks. These can then be poured into a bowl and masked with milk or cream along with butter. You an serve this with sliced roast beef and jarred gravy. Meat loaf is another simple dish that even a child could make. All it takes is ground beef, an egg along with breadcrumbs.. This can also be turned into leftovers as sandwiches. Soups are another old school dish that can be made by hand. Stock is easy to make and freeze too. You can create a myriad of soups with any broth , whether, it's chicken beef, vegetable or fish.
Cooking it old school doesn't only give you good food but healthier food. It's made with elbow grease and love as opposed to chemicals. Try it today and see the results.
Saturday, September 22, 2012
Ease Into Fall Cooking
After a lazy hazy summer of easy cooking it's time to get serious,With cooler temps means more cooking.The transition , though doesn't have to be cataclysmic. You can ease into fall cooking and baking with some easy dishes every one will like.
Even if you've been creating nothing but salads and barbecues for the past three months you can still bounce back with a delicious home cooked meal. One of the easiest is meat loaf. This is simple enough to make.All it requires is ground beef, minced onion , eggs milk and bread crumbs. If you want some variation spice it up with some chili or curry powder. A simple roasted chicken or turkey breast is another easy dinner choice. Serve with Stove Top stuffing and mixed veggies. Make enough so that you have leftovers for sandwiches or a hot lunch the next day.
Pasta is another easy dish to cook up. There's nothing like coming home to a hot plate of spaghetti or penne with a homemade sauce. If you're a tad more adventurous make meatballs which again are pretty easy to whip up. (think meat loaf in ball form). With the sauce , use the tomatoes from your garden harvest for a fresher , more healthier sauce. Want something different? Then try tacos. They are not only fun but super simple to make. Use any of the kits that come with the taco shells and spices. Then cook up either pork, beef or chicken for filling along with chopped tomatoes and lettuce for decoaration..
Easing into fall cooking is a snap. You can create delicious and simple meals with only a few recipes. It's a great way of getting prepared for the season of heavy cooking ahead.
Even if you've been creating nothing but salads and barbecues for the past three months you can still bounce back with a delicious home cooked meal. One of the easiest is meat loaf. This is simple enough to make.All it requires is ground beef, minced onion , eggs milk and bread crumbs. If you want some variation spice it up with some chili or curry powder. A simple roasted chicken or turkey breast is another easy dinner choice. Serve with Stove Top stuffing and mixed veggies. Make enough so that you have leftovers for sandwiches or a hot lunch the next day.
Pasta is another easy dish to cook up. There's nothing like coming home to a hot plate of spaghetti or penne with a homemade sauce. If you're a tad more adventurous make meatballs which again are pretty easy to whip up. (think meat loaf in ball form). With the sauce , use the tomatoes from your garden harvest for a fresher , more healthier sauce. Want something different? Then try tacos. They are not only fun but super simple to make. Use any of the kits that come with the taco shells and spices. Then cook up either pork, beef or chicken for filling along with chopped tomatoes and lettuce for decoaration..
Easing into fall cooking is a snap. You can create delicious and simple meals with only a few recipes. It's a great way of getting prepared for the season of heavy cooking ahead.
Friday, September 21, 2012
Easy Fridge Jams
This is the season for jams and jam making. However making them requires a lot of work- as well as luck. However there is a way tohave fresh made preserves and butters without all the fuss and threat of botulism. It's just boiling and putting away in the fridge.
Melissa Clark explored the idea of fridge jams in her Wednesday's A Good Appetite column in The New York Times Dining section. The recipe requires just putting freshly made mixes in the fridge than in the pantry(or other cool, dry places). It doesn't require boiling the canning jars and then sealing them with pectin. The method takes practice and if done wrong can have very deadly and hazardous results.Witrh refrigerator jams , it's just a simple boiling and if you want, macerating the fruit the night before in sugar. Then pop into the fridge and eat.That's it. There is a mold issue however it can be scraped away or just throw the jam out when green blooms appear.
This variation on preserving allows not only enjoying the fruits of the season but also trying new flavor combos. Ms. Clark gives some good recipes such as a nectarine and peach with a dash of lemon verbena thrown in.This also has lemon and its' zest as a preservative too. However it's the mix of peaches and nectarine that is seductive. Imagine it spread over French toast or topping buttery croissants. She also has an unusual mix of tomatoes, honey and vanilla.The combination may sound strange but, remember that the tomato is a fruit so it does work well in jams. She suggests putting is as a filling with linzer torts or paired with ricotta and toast. However I would make a sweet crust pizza and then add this later on for an unusual dessert.
Making a summer or fall jam doesn't have to be a headache. Try making the fridge style kind to enjoy freshly made jams and different flavors. It's like getting the best tasting preserves without all the fuss and muss.
Melissa Clark explored the idea of fridge jams in her Wednesday's A Good Appetite column in The New York Times Dining section. The recipe requires just putting freshly made mixes in the fridge than in the pantry(or other cool, dry places). It doesn't require boiling the canning jars and then sealing them with pectin. The method takes practice and if done wrong can have very deadly and hazardous results.Witrh refrigerator jams , it's just a simple boiling and if you want, macerating the fruit the night before in sugar. Then pop into the fridge and eat.That's it. There is a mold issue however it can be scraped away or just throw the jam out when green blooms appear.
This variation on preserving allows not only enjoying the fruits of the season but also trying new flavor combos. Ms. Clark gives some good recipes such as a nectarine and peach with a dash of lemon verbena thrown in.This also has lemon and its' zest as a preservative too. However it's the mix of peaches and nectarine that is seductive. Imagine it spread over French toast or topping buttery croissants. She also has an unusual mix of tomatoes, honey and vanilla.The combination may sound strange but, remember that the tomato is a fruit so it does work well in jams. She suggests putting is as a filling with linzer torts or paired with ricotta and toast. However I would make a sweet crust pizza and then add this later on for an unusual dessert.
Making a summer or fall jam doesn't have to be a headache. Try making the fridge style kind to enjoy freshly made jams and different flavors. It's like getting the best tasting preserves without all the fuss and muss.
Thursday, September 20, 2012
Fermenting Frenzy
Mention fermented food and most people ususally grimace. Yet fermentation is one of the more common ways to prepare food and drinks. It's an easy step too that even home chefs can follow. The results are often pretty tasty and a great way to preserve all sorts ot foods.
The process was the subject of the main article in yesterday's New York Times Dining section. The huge piece was written by Dining regular , Jeff Gordinier,Fermentation , he found, is a process using bacteria to basically"cook" food. There is also a cookbook written by Sandor Ellix Katz, The Art of Fermentation by publisher Chelsea Green gives recipes on how to use this prep method to your advantage.There are recipes for the famed Korean kimchi or pickled cabbage along with ones for eggs pickled in soy sauce. Fermentation is making a comeback with some Manhattan chefs, especially the ones at the famed Momufuko.
Fermentation is nothing new, It has been around for centuries,Germans have used it for centuries in the making of sauerkraut. Other, more ancient civilizations such as the Sumerians and the Egyptians used fermented grains to concoct beers. Our earliest ancestors fermented berries to preserve them and to create a heady brew. It makes sense to ferment because it's a method of handling a harvest and making it last during the colder months This way his people can enjoy summer's bounty during a harsh winter. . Fermented foods are also being rediscovered for their health benefits as well. They help to stave off everything from breast cancer to heart disease and osteoporosis.
Fermentation is a food process that is beneficial on many levels. It can help preserve foods and make them tasty.It helps in creating .better health but most of all it's a great way of holding onto summer's bounty.Enjoy favorite veggies in a tasty brine.
The process was the subject of the main article in yesterday's New York Times Dining section. The huge piece was written by Dining regular , Jeff Gordinier,Fermentation , he found, is a process using bacteria to basically"cook" food. There is also a cookbook written by Sandor Ellix Katz, The Art of Fermentation by publisher Chelsea Green gives recipes on how to use this prep method to your advantage.There are recipes for the famed Korean kimchi or pickled cabbage along with ones for eggs pickled in soy sauce. Fermentation is making a comeback with some Manhattan chefs, especially the ones at the famed Momufuko.
Fermentation is nothing new, It has been around for centuries,Germans have used it for centuries in the making of sauerkraut. Other, more ancient civilizations such as the Sumerians and the Egyptians used fermented grains to concoct beers. Our earliest ancestors fermented berries to preserve them and to create a heady brew. It makes sense to ferment because it's a method of handling a harvest and making it last during the colder months This way his people can enjoy summer's bounty during a harsh winter. . Fermented foods are also being rediscovered for their health benefits as well. They help to stave off everything from breast cancer to heart disease and osteoporosis.
Fermentation is a food process that is beneficial on many levels. It can help preserve foods and make them tasty.It helps in creating .better health but most of all it's a great way of holding onto summer's bounty.Enjoy favorite veggies in a tasty brine.
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