It could be that summer is here. It could be a renewed fascination with all things Fitzgerald and Gatsby. Whatever the reason gin is king again and that means a return to classic drinks. One is the summery G and T or gin and tonic. This cocktail is suddenly hot again and is the thirst quencher of the Summer of 2013.
Gin was the highlighted subject of an article in today's New York Times Wednesday Dining section The entire section is dedicated to summer cocktails(more in days to come) and Dining regular Jeff Gordonier wrote about this classic. Gin is making a comeback, possibly more because of Baz Luhrman;s The Great Gatsby and people wanting to relive the carefree,crazy times of the Twenties. The big drink of the era was the gin and tonic,an insanely simple mix of just two ingredients. Gin however is not just gin these days. There's one named after the famed writer of the day Dorothy Parker. This is a pure gin but there are some that are anise flavored as well as some with a lavender taste.
Gin and tonics should be just that. However Mr. Gordonier has tried the drink with a muddled kumquat found at his glass' bottom. There are recipes that call for a grapefruit slices and basil. There's also one with lemon and lime twists from Manhattan's Spanish restaurant Cata. This eatery has dozens of varieties on the classic G and T. The drink is the perfect foil for tapas, going well with the salty and oily nibbles. Another kind is gin and tonic made with fresh made tonic ,The last comes from cinchona or quinine and it gives the drink an iced tea hue. It's one of the best versions out there, with artesanal tonic complimenting well made gins.
Gin and tonic is the perfect summer drink .It will brink you back to the Twenties when gin was king. Create the perfect one with good quality ingredients. Then sit back and feel like a Fitzgerald character at a glam warm weather soiree.
Wednesday, May 22, 2013
Tuesday, May 21, 2013
Marshmallow Heaven Plush Puffs
The is the season for toasted marshmallows out by the barbecue. This treat can be tasty yet there are ways of elevating it to a truly gourmet level. That comes in the form of Plush Puffs , flavored artesanal marshmallows. They can make any backyard or even campfire dessert special and flavorful.
Plush Puffs is a Burbank California based company started by Ann Hickey-Williams and Justin Leavens who acted as the company's guinea pig tasting all the different flavors. Ms. Hickey -Williams actually started in the health field and switched to candy making. She has filled an artesanal niche , creating all sorts of interesting flavors. This is not your folks Jet Puffs. These are small fluffy squares, similar to what you;d see in Europe. There are all sorts of diverse flavors , from mint to coconut to vanilla. Unusual flavors like maple bacon and pumpkin pie. There is even the ironic s'mores flavor, Plush Puffs also offers two pound marshmallows in flaovrs such as CHocolate Chippetta, Peppi Mint and S'Mores/ Imagine these toasted or better yet , split apart for guest and toasted.
The flavors are sublime and different. Some taste better toasted while others are just good as they are.The maple bacon is better toasted and is a great end to any meat lover's barbecue. It also holds up well to serious burning. I like the lemon which has a flavor reminiscent of lemon meringue pie. The coconut is good too as is. It's a bit intense when it's toasted and melts right off the stick. It would be good melting in a cup of hot Dutch cocoa as well. I would love to try the mint and the cinnamon, the last perfect in a cup of hot late or cappuccino.
Plush Puffs are a great end to any summer barbecue or just as a snack. Order these artesanal gem. These are the marshmallow that summer memories are made from.
Plush Puffs is a Burbank California based company started by Ann Hickey-Williams and Justin Leavens who acted as the company's guinea pig tasting all the different flavors. Ms. Hickey -Williams actually started in the health field and switched to candy making. She has filled an artesanal niche , creating all sorts of interesting flavors. This is not your folks Jet Puffs. These are small fluffy squares, similar to what you;d see in Europe. There are all sorts of diverse flavors , from mint to coconut to vanilla. Unusual flavors like maple bacon and pumpkin pie. There is even the ironic s'mores flavor, Plush Puffs also offers two pound marshmallows in flaovrs such as CHocolate Chippetta, Peppi Mint and S'Mores/ Imagine these toasted or better yet , split apart for guest and toasted.
The flavors are sublime and different. Some taste better toasted while others are just good as they are.The maple bacon is better toasted and is a great end to any meat lover's barbecue. It also holds up well to serious burning. I like the lemon which has a flavor reminiscent of lemon meringue pie. The coconut is good too as is. It's a bit intense when it's toasted and melts right off the stick. It would be good melting in a cup of hot Dutch cocoa as well. I would love to try the mint and the cinnamon, the last perfect in a cup of hot late or cappuccino.
Plush Puffs are a great end to any summer barbecue or just as a snack. Order these artesanal gem. These are the marshmallow that summer memories are made from.
Monday, May 20, 2013
The New Hors D' Oeuvre
Not that long ago hors d'ouevres and appetizers used to be bland nibbles. It was either bacon wrapped around pineapple or something smeared on Melba toast. Nowadays there seems to be a revolution in cocktail party foods. They can reflect certain ethnic influences or new trends in foods.
One of the biggest movements in appetizers is foods that reflect a particular group. Empanadas are big right now and they're served in various flavors and sizes. They can have spicy black bean or creamy spinach fillings while also being stuffed with various meats. Some are regular size (thin tow or three bites) or tiny (think one bite).Other hors d'oeuvres include spring rolls and gourmet egg rolls.These can be vegan, filled with minced bits of bok choy, cabbage and carrots or meat and seafood stuffed ones. Both are about the size of a thumb . Mini bruschettas are also being passed around these days. These can be the traditional with chopped tomatoes on finely cut prosciutto and cheese topping almost wafer thin rounds of Italian breads.
Some hors d'oeuvres are stylized versions of traditional recipes. Shrimp, that party favorite , has been transformed into a shot, Small plastic shot glasses are filled with individual pieces of the crustacean. dipped in a swirl of shrimp sauce and sour cream.Another updated classic are pigs in blankets.Usually just mini franks in a soggy crescent roll, they've been revised to being blanketed in actual mini croissants or vol au vents. Plain mustard was usually served with them however now they can be dipped in honey mustard or a spicy barbecue sauce. Pate was a cocktail party or pre dinner staple, usually quickly and sloppily on a stale piece of Melba toast. Now the paste has been updated to heart healthy hummus and the Melba toast has been replaced with a elegant flaky cup.
Hors d'oeuvres have undergone a stunning transformation in the last few years. They are more global and more fun. Even the classics have evolved into true gourmet treats.These little bites are still party classics but they've become the life of the party as well.
One of the biggest movements in appetizers is foods that reflect a particular group. Empanadas are big right now and they're served in various flavors and sizes. They can have spicy black bean or creamy spinach fillings while also being stuffed with various meats. Some are regular size (thin tow or three bites) or tiny (think one bite).Other hors d'oeuvres include spring rolls and gourmet egg rolls.These can be vegan, filled with minced bits of bok choy, cabbage and carrots or meat and seafood stuffed ones. Both are about the size of a thumb . Mini bruschettas are also being passed around these days. These can be the traditional with chopped tomatoes on finely cut prosciutto and cheese topping almost wafer thin rounds of Italian breads.
Some hors d'oeuvres are stylized versions of traditional recipes. Shrimp, that party favorite , has been transformed into a shot, Small plastic shot glasses are filled with individual pieces of the crustacean. dipped in a swirl of shrimp sauce and sour cream.Another updated classic are pigs in blankets.Usually just mini franks in a soggy crescent roll, they've been revised to being blanketed in actual mini croissants or vol au vents. Plain mustard was usually served with them however now they can be dipped in honey mustard or a spicy barbecue sauce. Pate was a cocktail party or pre dinner staple, usually quickly and sloppily on a stale piece of Melba toast. Now the paste has been updated to heart healthy hummus and the Melba toast has been replaced with a elegant flaky cup.
Hors d'oeuvres have undergone a stunning transformation in the last few years. They are more global and more fun. Even the classics have evolved into true gourmet treats.These little bites are still party classics but they've become the life of the party as well.
Saturday, May 18, 2013
Veggies On Rye
There's nothing like a sandwich bursting with flavor and ingredients. Yet what we put into our Dagwoods, BLTs and toasted anything can be unhealthy . What to do? Sub in some good for your veggies. These not only make your sandwich tasty but also chock it full of vitamins and minerals.
One sandwich everyone loves is a good BLT. It's always considered a great flavor combo however even those little snips of bacon can render it kind of dangerous. Sub in some roasted red pepper strips for color as well as for antioxidants instead of the bacon. After roasting give the strips a quick soak in garlic flavored oil and then layer on toasted whole wheat with tomato slices and organic lettuce. Add a bit of garlic mayonnaise for fun and you have a great deal. Another idea is doing a slice of Bermuda onion with some gherkins as a healthier version of an English plowman's lunch . Throw in some sharp mustard for bite.
Portabello mushrooms are one of the best meat subs around They are high in both vitamins and minerals while being low in fat and calories. They make an excellent stand ins for burgers at barbecues. Since their flavor is comparable to red meat, you can easily treat them as the real thing. Put on organic ketchup or barbecue sauces. You can also layer them with spinach and onions as well for a green version of a Dagwood sandwich. Tomatoes are another good filler.. Who doesn't like a tomato sandwich or white bread? It's a summer classic. Make it even better by layering pieces on an organic wheat baguette drizzled with olive oil. Sprinkle on some rosemary for extra flavor.
Warm weather is sandwich weather. Make yours a healthy one with veggies instead of the usual cold cuts and sliced meats. They'r e not only taste good good but are good too.
One sandwich everyone loves is a good BLT. It's always considered a great flavor combo however even those little snips of bacon can render it kind of dangerous. Sub in some roasted red pepper strips for color as well as for antioxidants instead of the bacon. After roasting give the strips a quick soak in garlic flavored oil and then layer on toasted whole wheat with tomato slices and organic lettuce. Add a bit of garlic mayonnaise for fun and you have a great deal. Another idea is doing a slice of Bermuda onion with some gherkins as a healthier version of an English plowman's lunch . Throw in some sharp mustard for bite.
Portabello mushrooms are one of the best meat subs around They are high in both vitamins and minerals while being low in fat and calories. They make an excellent stand ins for burgers at barbecues. Since their flavor is comparable to red meat, you can easily treat them as the real thing. Put on organic ketchup or barbecue sauces. You can also layer them with spinach and onions as well for a green version of a Dagwood sandwich. Tomatoes are another good filler.. Who doesn't like a tomato sandwich or white bread? It's a summer classic. Make it even better by layering pieces on an organic wheat baguette drizzled with olive oil. Sprinkle on some rosemary for extra flavor.
Warm weather is sandwich weather. Make yours a healthy one with veggies instead of the usual cold cuts and sliced meats. They'r e not only taste good good but are good too.
Friday, May 17, 2013
Think Thin Think Yummy
If you want something tasty , it's always bad for you. The problem is if it's good for you , then it tastes like cardboard.Not so in the case of Think Thin products.These are the perfect snacks to to munch on when you need a sweet treat. They're just as tasty as candy but without all the calories and fat.
Think Products is the company behind these tasty bars.They also have other products that promote wellness and healthy eating. Its' founder, Lizanne Falsetto, was an international business person who first chose fashion. Luckily for us she chose nutrition too and created an entire line of wellness snacks.Her philosophy is simple: make sure they had a good source of protein along with no sugar and gluten.Ms. Falsetto also is a big believer in portion control and some of the bars reflect that. She wants her customers to enjoy a satisfying snack with out over indulging.
The Think products come in three different varieties. I got to try the Crunch bars and these are a great snack. The coconut is like a candy bar, full of chocolate and coconut shreds. These are a perfect afternoon pick me up with an iced black coffee.If you want one that's pure crunchy granola try the blueberry crunch. This is a yummy mix of nuts , chocolate and blueberries, Want a Reese's fix? Then try the high protein peanut butter, a fluffy bar coated in dark chocolate . These protein bars come in other sinful flavors like caramel fudge and chocolate covered strawberry.The bites come in equally tantalizing flavors such as cookies and cream and chocolate toffee nut.
If you want a tasty and sweet snack then Think Thin. These are the perfect snack for the sweet tooth who wants a healthier alternative to the usual afternoon pastry or candy bar. They're not only good tasting but good for you.
Think Products is the company behind these tasty bars.They also have other products that promote wellness and healthy eating. Its' founder, Lizanne Falsetto, was an international business person who first chose fashion. Luckily for us she chose nutrition too and created an entire line of wellness snacks.Her philosophy is simple: make sure they had a good source of protein along with no sugar and gluten.Ms. Falsetto also is a big believer in portion control and some of the bars reflect that. She wants her customers to enjoy a satisfying snack with out over indulging.
The Think products come in three different varieties. I got to try the Crunch bars and these are a great snack. The coconut is like a candy bar, full of chocolate and coconut shreds. These are a perfect afternoon pick me up with an iced black coffee.If you want one that's pure crunchy granola try the blueberry crunch. This is a yummy mix of nuts , chocolate and blueberries, Want a Reese's fix? Then try the high protein peanut butter, a fluffy bar coated in dark chocolate . These protein bars come in other sinful flavors like caramel fudge and chocolate covered strawberry.The bites come in equally tantalizing flavors such as cookies and cream and chocolate toffee nut.
If you want a tasty and sweet snack then Think Thin. These are the perfect snack for the sweet tooth who wants a healthier alternative to the usual afternoon pastry or candy bar. They're not only good tasting but good for you.
Thursday, May 16, 2013
A Springy Green Pie Torta Pasqualina
There's nothing like a filling yet light meal for the Spring season. Torta pasqualina is just that. It is a variety of all that the season brings, wrapped in a tasty crust.It;s perfect for a Sunday brunch or a Saturday night out on the patio.
It was the subject of Dave Tanis column in A City Kitchen in yesterday's New York Times Dining section. The pie is loosely like the Greek version, spanokopita and it's made in Italy and Southern France.. While the Greeks stick strictly to spinach this one has Swiss chard and any other green ,like dandelions to add. I suppose if you want a bit more flavor you can add chopped ham or even prosciutto to the filling\ The crust is a simple one.It's just oil , flour and water with a pinch of salt added.
Making the torta pasqualina can be a bit tricky hence it's really only made during holidays (such as Easter, hence the name), The pie dough should be made similar to a strudel's with flaky layers brushed with oil. You can easily place in a regular pie plate with a fluted crust on top.The greens are mix with ricotta, nutmeg and Parmesan cheese. This mix is then spread on the bottom of the pie and then the eggs are dropped whole on top of indentations made with a soup spoon. When it's baked , slices yield hard boiled eggs. It's only a forty five minute bake so both prep and cooking time are about an hour.
A springy green pie is the perfect dish for this time of year.If you want to make something tasty and impressive then try torta pasqualina.It's a great way of welcoming the season ans a tasty Spring meal.
It was the subject of Dave Tanis column in A City Kitchen in yesterday's New York Times Dining section. The pie is loosely like the Greek version, spanokopita and it's made in Italy and Southern France.. While the Greeks stick strictly to spinach this one has Swiss chard and any other green ,like dandelions to add. I suppose if you want a bit more flavor you can add chopped ham or even prosciutto to the filling\ The crust is a simple one.It's just oil , flour and water with a pinch of salt added.
Making the torta pasqualina can be a bit tricky hence it's really only made during holidays (such as Easter, hence the name), The pie dough should be made similar to a strudel's with flaky layers brushed with oil. You can easily place in a regular pie plate with a fluted crust on top.The greens are mix with ricotta, nutmeg and Parmesan cheese. This mix is then spread on the bottom of the pie and then the eggs are dropped whole on top of indentations made with a soup spoon. When it's baked , slices yield hard boiled eggs. It's only a forty five minute bake so both prep and cooking time are about an hour.
A springy green pie is the perfect dish for this time of year.If you want to make something tasty and impressive then try torta pasqualina.It's a great way of welcoming the season ans a tasty Spring meal.
Wednesday, May 15, 2013
Fear of Frying Chicken
Fried chicken is one of those Spring traditions that everyone loves but is afraid to make. Heavens only knows why.It;s just coated chicken pieces fried in oil. However most would rather tackle more complicated dishes like Beef Wellington or Lobster Thermidor than this simple American classic. It's actually perfect for the picnic and barbecue days ahead.
Julia Moskin delved into this in today's New York Times Dining section. Many people are afraid of fried chicken because they feel it won't live up to their eaters' expectations,Home cooks feel that there should be a perfect ratio of tender meat to crispy coating.Frying chicken is no rocket science. All you need are chicken parts a simple coating (no cereal, no potato chips and definitely no bread crumbs)Just add paprika and black pepper for flavor.She does add a broth to precook the chicken pieces. This is flavored with peppercorns and garlic along with bay leaves. This gives the meat an extra juiciness.
As for the oil, any will do. Peanut oil is the most traditional and Southern cooks use it liberally. However grape see oil is also recommended because it can get very hot without burning. Some use Crisco while other suse bacon oil for a lovely smoked flavor..Corn oil can give the chicken a buttered popcorn flavor.It's up to the chef what oil works best but it's best to experiment.,Ms. Moskin also recommened waiting til the chicken is cooled. Never eat it piping hot , otherwise you won;t get the full cooked taste.The coating seals in the heat and continues to heat and tenderize it even after it's left the frying pan. Surprisingly enough Ms. Moskin recommends champagne as a good drink to have with it.The beverages' dryness is the perfect foil for the crispy wings and legs.
This is the weather for a platter of homemade fried chicken. Don;t be afraid to make it. It';s actually easy to whip up - and even better to eat. Try it with a glass of your favorite bubbly for a fun picnic. dish.
Julia Moskin delved into this in today's New York Times Dining section. Many people are afraid of fried chicken because they feel it won't live up to their eaters' expectations,Home cooks feel that there should be a perfect ratio of tender meat to crispy coating.Frying chicken is no rocket science. All you need are chicken parts a simple coating (no cereal, no potato chips and definitely no bread crumbs)Just add paprika and black pepper for flavor.She does add a broth to precook the chicken pieces. This is flavored with peppercorns and garlic along with bay leaves. This gives the meat an extra juiciness.
As for the oil, any will do. Peanut oil is the most traditional and Southern cooks use it liberally. However grape see oil is also recommended because it can get very hot without burning. Some use Crisco while other suse bacon oil for a lovely smoked flavor..Corn oil can give the chicken a buttered popcorn flavor.It's up to the chef what oil works best but it's best to experiment.,Ms. Moskin also recommened waiting til the chicken is cooled. Never eat it piping hot , otherwise you won;t get the full cooked taste.The coating seals in the heat and continues to heat and tenderize it even after it's left the frying pan. Surprisingly enough Ms. Moskin recommends champagne as a good drink to have with it.The beverages' dryness is the perfect foil for the crispy wings and legs.
This is the weather for a platter of homemade fried chicken. Don;t be afraid to make it. It';s actually easy to whip up - and even better to eat. Try it with a glass of your favorite bubbly for a fun picnic. dish.
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