Coleridge And A Proper Tea

Tomorrow is Samuel Taylor Coleridge's birthday (as well as being Trafalgar Day)/ The early romantic poet, , best known for Kubla Khan and The Rhyme of the Ancient Mariner. Like any writer, he probably appreciated sustenance (and opium) during his writing sessions/. He was born in Devon,a shire known for it's luscious cream teas. Anyone can recreate them, to experience a true English writer's afternoon - or evening snack.

What makes a good English tea? Good English tea.Typhoo is the best, coming from the United Kingdom,itself .It's a deep rich  tea that has a lovely aftertaste.Twinings is very good too You can try the traditional flavors such as Assam or Earl Grey. Lady Grey is also good ,however because it has orange over tone' its'best plain or with sugar. The others go well with a splash of milk in them. You must never several cream at an English tea. It's just not allowed. If you do want a twist or modernize the tradition, then use fruit teas for a different spin. They're refreshing both hot or cold (which only works during a summer high tea)

As for food, if you're having a tea for one you can create a small plate of sandwiches for yourself .These go well if you;re creating epic poems as Coleridge did or just blogging. You can create cucumber or watercress sandwiches with cukes and cress. Layer these on lightly buttered spices of small bread. Another filling is a meat one that can be made with a mix of devilled ham or chicken and mayo. For a tea party make these sandwiches along with jam filled ones and perhaps petit fours or colorful macaroons.

Samuel Taylor Coleridge, like his fellow romantic poets, William Wordsworth and William Blake appreciated a good tea. Any modern writer or Anglophile  would appreciate a hot cup of tea accompanied by delicious sandwiches and sweets. It's  a great respite to have from writing

Caribbean Greens

The Caribbean is known for lush islands, sparkling azure waters and pearly white beaches. What many people don't know is that the area is also known for producing vital fruits and vegetables. along with spices. If you want to vary your diet , add a dash of Caribbean green to it.

This was the subject of an article in yesterday;s New York Times Home and Garden section.The piece, written by Michael Tortorello tells of East New York, a haven for Caribbean immigrants and the exotica that grows there. The islands have always been a source of botanical wonder, first entrancing Columbus during his visits to the various islands. Anyone can grow the native spices(save for the extremely hot Scotch Bonnet which is banned in some states) and they can be made into all sorts of tasty gumbos and dishes.However don't worry if you have a brown thumb,most average supermarkets sell them. You can try a fiery fish chowder with different herbs  or a jerk chicken,made with a spicy herb based rub .

Caribbean fruits and vegetables also are varied.There are plantains which can be used in both sweet and savory dishes.Mangoes, originally from India now thrive in the islands. These can be good anyway, from being in a sorbet to even grilled .There is also the custard fruit which has a creamy custardlike flesh. Then there is the cancer fighting soursop which can be  made into a tasty punch.For veggies there is the spinach like callaloo, a staple of many Jamaican dishes.Okra , an import from West Africa is another basic and can be made into a variety of dishes.

The Caribbean is full of delicious fruits, vegetables and spices. Add some to your menu for variety. It's a fun and healthy  way to experience the islands.

The Intrigue Of Burmese Food

Myanmar, once known as Burma, has always been an intriguing place full of different colors and flavors.It's foods reflect this with the variety of tastes and flavors. The blend is unique with nods towards neighboring countries as well as the nation's history. The cuisine is a mix of fiery and sweet , vegetable and meat. The combinations are both interesting and endless.

Burmese cooking was the subject of an article in yesterday's New York Times Dining section.The piece written by Dining regular, Julia Moskin tells about the range of tastes and flavors of Burmese cooking. Since Myanmar is between China and India, it is strongly influenced by them. There are the spices such as the Indian turmeric and okra mingling with the dried shrimp and tart veggies from the nearby Yunnan province. The Chinese influence also includes limes and peanuts in several recipes as well.

Ms. Moskin also got the chance to cook with one of the top experts on Burmese cooking,Naomi Duguid who has written cookbooks on several other cuisines She is also known for her Mexican cooking and making that popular. She introduced Ms, Moskin to thoke, the varied salad made up of several ingredients. Thoke is more a sauce than salad because of its' consistency. However there are several thoke recipes that call for bigger slices of tomatoes along with melons for a more salad  like dish. Even though the country is partly Muslim, they do make a ginger pork slider with lemon grass,ginger and garlic.

Burmese cuisine is as exotic and colorful as the country itself. It has its' own voice despite the Indian and Chinese influences.It is tasty and sweet , sharp and spice, a diversity of all sorts of flavors and taste.

The Snail Lady

Snails surprisingly require as much work as cattle. Hard to believe those little escargots can be as troublesome yet  as tasty as any flock of chicken or herd of cattle. However they have a wrangler who makes them plump and delicious , perfect for satisfying the retro meal of escargot avec beurre.

The lady in question is Mary Stewart and she was interviewed in today's New York Times Dining section. Dining regular , Jeff Gordonier  conducted the interview on Stewart's snail farm,(yes, there is such a thing) north of Bakersfield, California. She has been raising and selling them to prime restaurants like Tertulia and Vinegar Hill House in New York and Moto in Chicago. The Walrus and The Carpenter in trendy Seattle also asks for her escargot. She is even trying to launch a snail caviar which are snail eggs. These are whitish pearls that have the same saltiness as roe but with a more earthy ,less briny flavor.

Escargot was the hit of the Sixties. Gourmands and hip foodies of the time always had it on their plates and on their radar. Nowadays this retro food is coming back  but without the traditional butter sauce (although it is a good introduction for those new to snails).Moto's chef, Richie, Farina pairs it with  wild mushrooms and edible flowers along with herbs and garlic arranged to be moss. It;s a stunning visual that serves the snails well. At Tertilia in New York's West Village the snails are paired with a risotto and Spanish ham or jamon Iberico..For novices with fresh snails, try them in a white wine sauce , infused with garlic and  au x fine herbes.

Mary Stewart is a unique woman., She has not only become a snail rancher but put escargot back on foodie;s menus again. Thanks to her, it;s now fun to eat snails.

Healthy Fall Party Foods

This is the time of year for all sorts of get togethers- from tailgating dos to Halloween parties. It's also time for harvests too, full of  healthy fruits and veggies . Combine the two to get fun and nutrition. You'd be surprised at what can come out of a healthy menu.

Tailgating parties are a must this time of year. However they;re usually a leftover from the summer barbecue. The menus revolves around barbecued everything . This may be good but a bit unhealthy . Try adding some veggies to those kabobs such as fall faves like Brussels sprouts or carrots. Beets are big right now and you can make a regular salad with sliced ones or a slaw full of shredded beets.This is a nice offset to those brats and dogs.If you're planning on an at home party then think about another seasonal favorite- artichokes, These can be stuffed with breadcrumbs or just have the leaves dipped in a vinaigrette  as a nice hors d'ouevre . Artichoke hearts are also a good topping on homemade pizza as well.

This is also the time for fruits as well.Of course every Halloween party planner is probably planning a bob for apples games. You can also vary it by having a bob for pears instead. Both are good in mini tarts or in regular sized ones too. Any get together would benefit from an old fashioned homemade pie too. Try a sweet potato one because this is also the season for them. These can als be made into pudding as well and served with a creme fraiche. You can also make a fudge with them or bake them into chips.Cranberries are another fall treat. These can be baked into cookies and muffins, and mixed with nuts , makes an interesting after dinner nibble.

This is the season for fun fall parties. Inject some healthiness in them by adding the fruits and vegetables of the season. They can not only be good for you too but also tasty in some great recipes!

Fall Baking

This is the perfect time for cake baking. The weather is free of humidity.The air is cool and crisp and many bakers do appreciate a hot oven warming up a cold kitchen.It's time to get out the flour and sugar and start creating good old fashioned cakes.

One of the best cakes to make is a pound. It's the most versatile, going from bake sales to a finishing off a nice Sunday dinner.It's also good in the sense that it is a true scratch cake and doesn't come from a chemical laced mix.Pound cake is one of the earliest recipes having graced tables from Colonial times. You can stick with the basic recipe and make a simple vanilla one or vary it with spices or chocolate chips. Try baking one with a fall theme, by using apple cider. Glaze with caramel sauce to finish it. Sour cream pound cakes may be very dense and rich but they are tasty.

Coffee cakes are another fall treat that can be easily made. They too are wonderful for finishing a fall meal or perfect for a church gathering or bridal shower. Coffee cakes start with an almost yeasty bottom topped with luscious cinnamon laced crumbs. Aptly enough they're also called crumb cake too as well as streusel cakes.A crumb cake is one of the simplest cakes to make and always turns out right. You can also create different varieties as well , adding cocoa powder instead of cinnamon to the spice mix. Another idea is keeping the cinnamon but blending in cooked apples for a fruitier treat. Add sour cream too to the cake batter for again a rich and smoother cake .

It's the perfect time for baking now that the weather is cooler.Try a classic pound cake or delicious crumb to celebrate the season. Either one is perfect for an autumn get together or bake sale.

The Times Food Issue

Attention all foodies!The Sunday magazine of the New York Times is completely dedicated to food! This is just a fun issue with all sorts of recipes and food related articles Spoiler alert! Some articles will be discussed.

I normally don''t write about any food issue the day before it hits the stands. However this was too good to keep to myself. The Sunday Times has some really good articles, especially the interview with America's Test Kitchen's Christopher Kimball. Alex Halberstadt goes beyond the Kimball's nerdy exterior and discovers a really interesting cook and writer with exciting recipes and ideas. There is also an article from Makr Bittman about California's Central Valley, the area where most of America's vegetables and fruits originate along with its' many problems.

There are also tons of really interesting recipes. Check out the twenty five ones just for bacon. There is even one for  bacon laced popcorn which would make an interesting appetizer. It's combined with everything from polenta to lentils and pasta. Christopher Kimball'contributed an  unusual vodka infuse pie crust while Bittman's article has some good fruit and vegetable based ones. Also check out the article with drink recipes from New York's lady bartenders.

Don't plan on going out tomorrow. Stay home and really savor the Sunday New York Times magazine. It's a chewy, yummy paean to food and drink.