The New York Times always has the best columns on gift giving.Go to their Thursday Style section and get neat ideas on clothing and makeup. Check out their Sunday Style section for everything from jewelry to stationery . The same holds true for yesterday's Wednesday's Dining section. They offer great ideas from gadgets to cookbooks. There are suggestions from all the Dining contributors for any kind of foodie, from the creative to the gourmand,
You can never go wrong with a book or even a cooking magazine. The Dining section has some excellent ideas. Julia Moskin recommends the new ChopChop which is the perfect gift for any young chef.It comes quarterly and is only $14.95 a subscription. For those who like autobiographies try Marcus Samuelsens's novel Yes Chef. There is also the rare poetry book on food entitled.The Hungry Ear. Give any of these with a great snack, Red Kite's Candy Company toffee crunch and salted caramels (again recommended by Julia Moskin) or the lush panettone made by the top designer Giorgio Armani(!)
Gadgets and food are always appreciated.Jane Black offers up a sleek retro style toaster that not only toasts but also defrosts too. There is also a bagel setting that keeps the inside warm but maintains the crusty exterior, A suribachi, a Japanese version of a mortar and pestle is also suggested by A City Table's Dave Tanis. This is good for making everything from ground basil to garlic paste. Foods such as smoked okra or smokra is mentioned and actually would make a nice hostess gift as Jennifer Steinhauser suggests. There are also cherries and ginger (not together) that would be great presents as well.
Leave it to The New York Times Dining section to come up with some great gift ideas. Check out the Times website for the whole list. You'll get so many ideas for those foodies in your life.
Thursday, December 6, 2012
Wednesday, December 5, 2012
A New Flip On Latkes
Hanukkah is the time for traditional recipes such as latkes. These potato pancakes have been associatd with the Festival of Lights for well over a century. Yet there is a whole new generation that want this standard but want it with a twist. Luckily , like any recipe it can be tweaked and updated.
Revamped potato pancakes were the subject of Melissa Clark's A Good Appetite column in today's New York Times Dining section. She changes them to be not only hip but tasty as well. Most traditional latke recipes calls for a crisply fried potato pancake that is topped with either applesauce or sour cream.Sometimes it's a combo of the two together. However she zings some different ingredients in it. There is Swiss chard along with celery root parsnip shreds added to create an earthier fritter.
As for toppings Ms Clark decides to switch it up a bit. She does recommend sour cream but also a small slice of lox for a burst of flavor. There is also a topping made with beets, yogurt and garlic. This is made with the low cal but sinfully thick Greek yogurt for a nice thick creaminess. The beets are mixed with garlic and walnuts along with dill and horseradish. It can also be used as a dip for raw veggies too. If the beets are too much then just add the garlic and olive oil along with the yogurt. This to is Israeli style and makes for a smoother topping.
Latkes are a true tradtion that has been enjoyed for generations. Spark it up by subbing in different root veggies to add some zest. Then add an unusual topping or stick with the usual sour cream or applesauce for extra flavor.
Revamped potato pancakes were the subject of Melissa Clark's A Good Appetite column in today's New York Times Dining section. She changes them to be not only hip but tasty as well. Most traditional latke recipes calls for a crisply fried potato pancake that is topped with either applesauce or sour cream.Sometimes it's a combo of the two together. However she zings some different ingredients in it. There is Swiss chard along with celery root parsnip shreds added to create an earthier fritter.
As for toppings Ms Clark decides to switch it up a bit. She does recommend sour cream but also a small slice of lox for a burst of flavor. There is also a topping made with beets, yogurt and garlic. This is made with the low cal but sinfully thick Greek yogurt for a nice thick creaminess. The beets are mixed with garlic and walnuts along with dill and horseradish. It can also be used as a dip for raw veggies too. If the beets are too much then just add the garlic and olive oil along with the yogurt. This to is Israeli style and makes for a smoother topping.
Latkes are a true tradtion that has been enjoyed for generations. Spark it up by subbing in different root veggies to add some zest. Then add an unusual topping or stick with the usual sour cream or applesauce for extra flavor.
Tuesday, December 4, 2012
Winter Salads
Even though it's December you can still have a nice salad.It's a great alternatie to the usual hot soup or sandiwch fare most are eating.Besides there's nothing like a refreshing cool dish to revive you after a morning of X-mas shopping or after a night of heavy eating.A homemade salad is a great perk during this season.
Salads can be made with a variety of different ingredients or just one. This is the season for cabbages and they can be shredded into a tasty main dish, If you want to make it more substantial, then added shredded cooked chicken along with water chestnuts .This is also the season for avocadoes.Use them, not in guacamole but a simple , refreshingsalad where they're cubed and dressed with a vinaigrette.Another winter favorite, celery can also be treated the same way as can be fennel. You can also mix these two for a tasty salad. Mixed salads are also good, Add some canned veggies such as corn niblets, string beans and beets.
What kind of dressing goes well with a cold weather salad? You can always go with a mayo based one.You many want to rethink that though if you feel heay and bloated after all those holiday buffets.A simple dressing is always the best because it brings out the veggie's sharp, earthy flavors
have simple mixes of just olive oil blend with a red wine or apple cider vinegar.Toss in a small pinch of sea salt and freshly ground pepper.You can add some dried Rosemary or oregano if you want more taste. Even though it's the holidays , you can still indulge in a cool light salad.It's great antedate to all those hot , heavy holiday meals. Having greens now makes perfect sense, and a perfect alternative during these crazy days.
Salads can be made with a variety of different ingredients or just one. This is the season for cabbages and they can be shredded into a tasty main dish, If you want to make it more substantial, then added shredded cooked chicken along with water chestnuts .This is also the season for avocadoes.Use them, not in guacamole but a simple , refreshingsalad where they're cubed and dressed with a vinaigrette.Another winter favorite, celery can also be treated the same way as can be fennel. You can also mix these two for a tasty salad. Mixed salads are also good, Add some canned veggies such as corn niblets, string beans and beets.
What kind of dressing goes well with a cold weather salad? You can always go with a mayo based one.You many want to rethink that though if you feel heay and bloated after all those holiday buffets.A simple dressing is always the best because it brings out the veggie's sharp, earthy flavors
have simple mixes of just olive oil blend with a red wine or apple cider vinegar.Toss in a small pinch of sea salt and freshly ground pepper.You can add some dried Rosemary or oregano if you want more taste. Even though it's the holidays , you can still indulge in a cool light salad.It's great antedate to all those hot , heavy holiday meals. Having greens now makes perfect sense, and a perfect alternative during these crazy days.
Monday, December 3, 2012
Fun Holiday Snacks
The Christmas party goer does not live on drinks alone. There are also nibbles and bites that keep them happy and dancing throughout the season. It could be something as small as a handful of nuts or dried beans or a plate of hot appetizers. Whatever you serve , it will always be the right treat to go with the champagne or egg nog.
There's nothing like a handful of nuts to go with any holiday drink. Most hosts and hostesses have served smoked almonds for decades. These are still good and healthy but you can switch it up a bit. Try flavored pecans or walnuts. Pour a mix of melted butter and different spices over them and roast for five to ten minutes.Edamame is another fun party bite. These can already be bought dried or can be served steamed with a side of soy -ginger sauce. You can also do the same thing with green peas. Sprinkle frozen peas with oil and sea salt and bake for an hour.Add some cayenne pepper for some punch and heat.
Parties can also have bigger nibbles. Bruschetta and crostini are always good and they go well with every thing from champagne to wine. Bruschetta is just Italian bread thinly sliced and topped with a chopped tomato and oil mix. Crostini is just the same thing, except the bread is toasted and drizzled with olive oil, With both you cna have fun by adding meat such as salame or mortadella or even crumbled Italian sausage and some grated Parmesan or shredded mozzarella. Mini quiches are also great right now as are hot phyllo puffs. The last can be labor intensive. You can always buy a few boxes of them already made.
Parties always require some knd of nibble to offset the various drinks and punches. You can go big or go small, dpending on the amount of people you have. You can even mix it up, with havign just nibbles and bigger bites together for a really fun time.
There's nothing like a handful of nuts to go with any holiday drink. Most hosts and hostesses have served smoked almonds for decades. These are still good and healthy but you can switch it up a bit. Try flavored pecans or walnuts. Pour a mix of melted butter and different spices over them and roast for five to ten minutes.Edamame is another fun party bite. These can already be bought dried or can be served steamed with a side of soy -ginger sauce. You can also do the same thing with green peas. Sprinkle frozen peas with oil and sea salt and bake for an hour.Add some cayenne pepper for some punch and heat.
Parties can also have bigger nibbles. Bruschetta and crostini are always good and they go well with every thing from champagne to wine. Bruschetta is just Italian bread thinly sliced and topped with a chopped tomato and oil mix. Crostini is just the same thing, except the bread is toasted and drizzled with olive oil, With both you cna have fun by adding meat such as salame or mortadella or even crumbled Italian sausage and some grated Parmesan or shredded mozzarella. Mini quiches are also great right now as are hot phyllo puffs. The last can be labor intensive. You can always buy a few boxes of them already made.
Parties always require some knd of nibble to offset the various drinks and punches. You can go big or go small, dpending on the amount of people you have. You can even mix it up, with havign just nibbles and bigger bites together for a really fun time.
Saturday, December 1, 2012
Treats In Your MailBox
Your mailbox should be swamped right now with all sorts of holiday food catalogs. The treats are amazing and would make wonderful gifts. However you can also use them to furbish your holiday dinner and party tables. There;s literally everything from nuts to tortes. An elegant party meal can be created just by a few taps on the phone or I Pad(along with speedy deliveries from UPS).
One of the best catalogs to order from is Figi's This is one of the gold standards of catalogs and has everything to supply a meal. For a holiday cocktail party order their cheese spreads which come in a wide variety of flavors. There are also a few packages that have crackers and pretzels in them too,There are also cheese logs and tortes which would look great on any coffee table .They also have sausage logs too, perfect for slicing up. For main meals you can't beat Chicago Steakl or Omaha Steaks.These have smoked turkeys, hams and fish as well as a good variety of steak cuts.Omaha steaks also has sides ,from yams to stuffing.
You'll never have to worry about ordering desserts on line. There are a huge amount of sites that offer homemade cookies , pies and tortes.>Mrs Fields is always a good one to start with, especially if you;re looking for a nice cookie platter.For fancier treats such as petit fours think of Figi's again.They have the traditional and carrot cake. For macarons think of a candy company. Atlantic City's famed Fralinger's Candy Company offers these French treats alongside of their famed candies.For a little healthier, try Edible Arrangements for chocolate drenched fruits.These alwso make wonderful centerpieces too for your holiday dessert table.
A lush holiday table is just a tap away. You cna have your whole party or dinner delivered to your doorstep with no fuss and no muss.It's easy and a present to yourself
One of the best catalogs to order from is Figi's This is one of the gold standards of catalogs and has everything to supply a meal. For a holiday cocktail party order their cheese spreads which come in a wide variety of flavors. There are also a few packages that have crackers and pretzels in them too,There are also cheese logs and tortes which would look great on any coffee table .They also have sausage logs too, perfect for slicing up. For main meals you can't beat Chicago Steakl or Omaha Steaks.These have smoked turkeys, hams and fish as well as a good variety of steak cuts.Omaha steaks also has sides ,from yams to stuffing.
You'll never have to worry about ordering desserts on line. There are a huge amount of sites that offer homemade cookies , pies and tortes.>Mrs Fields is always a good one to start with, especially if you;re looking for a nice cookie platter.For fancier treats such as petit fours think of Figi's again.They have the traditional and carrot cake. For macarons think of a candy company. Atlantic City's famed Fralinger's Candy Company offers these French treats alongside of their famed candies.For a little healthier, try Edible Arrangements for chocolate drenched fruits.These alwso make wonderful centerpieces too for your holiday dessert table.
A lush holiday table is just a tap away. You cna have your whole party or dinner delivered to your doorstep with no fuss and no muss.It's easy and a present to yourself
Friday, November 30, 2012
Hot And Heavy Heintz
Heintz Ketchup is one of America's classic condiments.It goes well with everything, tempering the saltniess of French fires or adding dash to everyday scrambled eggs. However it's about to heat up, this time with the addition of jalapeno. The classic revs up with the addition of this fiery pepper.
Heinz has come up with the cool addition of jalapeno. This is a new twist on one of the world's oldest sauces. In th e past the company has brought colored ketchup to the table (literally) to appeal to kids . A flavored ketchup is something new. Artesanal ketchups have delved into the other flavors such as plum and pineapple however a mainstream corporation like Heintz has seemed reluctant to expand. It does pay off. The taste is kicky with a nice bite.There is still a sweetness but also a heat that's refreshing.The spiciness lingers as well however it's not scalding as with other hot sauces.
The ketchup is going to be versatile. It added to fries , giving them a pleasant fire. It will go well with steaks and burgers too. However it's the recipes that call for ketchup that will definitely benefit. It will definitely punch up deviled eggs, giving them a much need burst of fire. It will also make for an interesting French dressing adding spark to that usually bland topping. Add some maple syrup and liquid smoke to it for an interesting spin on barbecue sauce for pork, chicken and even fish .
Heintz ketchup is an American classic.However updating it with jalapeno is a clever and tasty idea. This flavor is one to last - much like the original. Try it as a new spin with traditional dishes.
Heinz has come up with the cool addition of jalapeno. This is a new twist on one of the world's oldest sauces. In th e past the company has brought colored ketchup to the table (literally) to appeal to kids . A flavored ketchup is something new. Artesanal ketchups have delved into the other flavors such as plum and pineapple however a mainstream corporation like Heintz has seemed reluctant to expand. It does pay off. The taste is kicky with a nice bite.There is still a sweetness but also a heat that's refreshing.The spiciness lingers as well however it's not scalding as with other hot sauces.
The ketchup is going to be versatile. It added to fries , giving them a pleasant fire. It will go well with steaks and burgers too. However it's the recipes that call for ketchup that will definitely benefit. It will definitely punch up deviled eggs, giving them a much need burst of fire. It will also make for an interesting French dressing adding spark to that usually bland topping. Add some maple syrup and liquid smoke to it for an interesting spin on barbecue sauce for pork, chicken and even fish .
Heintz ketchup is an American classic.However updating it with jalapeno is a clever and tasty idea. This flavor is one to last - much like the original. Try it as a new spin with traditional dishes.
Thursday, November 29, 2012
Sandy's Restaurant Toll
Even though Sandy happened a month ago, her effects are still being felt/ That also applies to retaurants through the area. Some can bounce back, most can not. Financially it has impacted the area worse than when Katrina hit the Gulf Coast seven years ago.
This was the subject of an article in yesterday's New York Times Dining section. Regular contributor Jeff Gordonier wrote about the devastation that hit some of the boroughs (and as I know the Jersey shore and Raritan Bay as well.) Brooklyn classic , the pizzeria Totonnos was devastated.When is it coming back? That's really for the insurance companies to deal with -sadly enough.Another city classic, the clam house Randazzo is history as well.The onwers will have to deal with rebuilding as well as dealing with loss , especially during the lucrative holiday party season.
Of course Coney Island also took a bad hit. The original Nathan's is history as well however it will be coming back. It will take a while, There is sand to deal with along with severe structural damage . Salt water , ever corrosive , destroyed wires and sockets. Insurance companies are also as devastating to deal with too. Many are chintzy with pay outs .One of my favorite places, Shoal Harbor of Port Monmouth, New Jersey had its' interior destroyed .unfortunately The owners have decided not to redo and re openpossibly because of all the complications that come with rebuilding.This is sad because this homey , fun place had the best lobster and Manhattan clam chowder. Hopefully they will change their minds.
Superstorm Sandy destroyed the area and some of our best restaurants. Hopefully most of them will come back. They may have been knocked down,but they are resilient. You can't hurt a classic,.
This was the subject of an article in yesterday's New York Times Dining section. Regular contributor Jeff Gordonier wrote about the devastation that hit some of the boroughs (and as I know the Jersey shore and Raritan Bay as well.) Brooklyn classic , the pizzeria Totonnos was devastated.When is it coming back? That's really for the insurance companies to deal with -sadly enough.Another city classic, the clam house Randazzo is history as well.The onwers will have to deal with rebuilding as well as dealing with loss , especially during the lucrative holiday party season.
Of course Coney Island also took a bad hit. The original Nathan's is history as well however it will be coming back. It will take a while, There is sand to deal with along with severe structural damage . Salt water , ever corrosive , destroyed wires and sockets. Insurance companies are also as devastating to deal with too. Many are chintzy with pay outs .One of my favorite places, Shoal Harbor of Port Monmouth, New Jersey had its' interior destroyed .unfortunately The owners have decided not to redo and re openpossibly because of all the complications that come with rebuilding.This is sad because this homey , fun place had the best lobster and Manhattan clam chowder. Hopefully they will change their minds.
Superstorm Sandy destroyed the area and some of our best restaurants. Hopefully most of them will come back. They may have been knocked down,but they are resilient. You can't hurt a classic,.
Subscribe to:
Posts (Atom)
Posts
