June is here and with it a plethora of fruit to pick. This is the times when farms all over the United States open their grounds to fruit lovers and foodies . Pick it yourself offers a wide range of having the best fruit and either eating it fresh or creating tasty and also healthy dishes.It's also a fun way of spending time and making memories with family and friends.
The first step is scouring the Web to see what farms allow picking. Check to see if there are age restrictions (some places will not allow children under ten or twelve) along with any fees. Some farms will charge you for gloves or baskets. Others will just hand you a basket and you pay per pound at the end. Another aspect is dressing for it. wear sneakers and socks, You don;t want to step on something or get bit (snakes do occasionally slither in and out of rows and orchards - especially in my state New Jersey).Also take plenty of water and sunblock. Picking on a hot sunny day is no different than time spent at the beach. If you feel light headed or faint, stop , pay for whatever you picked and head for the car.
Pickings right now are good . This is the start of the strawberry season and some states such as Texas are in full bloom. Blueberries and blackberries will be ripening towards the middle and end of the month . Peaches are also currently good for the picking too.One important thing to remember is don;t get too carried away. Fruit spoils quickly and if you and your group picked too much, then you could wind up with throwing away half of your bounty. Luckily you can freeze fruit, along with making it into a yummy compote..You can also turn it into relish or chutney for your barbecues too.
Make a date at your local farm to go fruit picking. It;s a fun way of bringing together family and friends.It's a great way of enjoying the healthy bounty of the season too.
Saturday, June 1, 2013
Friday, May 31, 2013
Cool Ades
Now with the hot weather and here with a vengeance , it's time to cool off.Nothing fits the bill better than a large icy glass of either an ade fruit infused ice tea.A drink made with fresh fruit juice is a wonderful thirst quencher , especially during a hot , sweltering day. They're also easy to make
Lemonade is the classic summertime drink. Surprisingly it has been around since 700 AD and was first imbibed by the Chinese and Northern Indians. This is pure simplicity to make.Just take five lemons (any will do) extract the juice and heat with sugar.The sugar should be completely dissolved ,b basically making a variation of a simple sugar. Wait until this cools and then add it and four cups of ice water to a jug Add ice and lemon slices. Another satisfying ade is lime. Again this is an easy recipe. As with lemon, take four to five limes and zest. Add this,along with granulated sugar to a saucepan of water. When this is boiled then pour into a pitcher already filled with the lime juice and iced water.
Fruit infused ice teas are also good during these hot as Hades days.,There are even pitchers you can buy that have special chambers to put fruit. You can also finely mince fruit too (and there's the added treat of eating it after you've finished the tea).The best tea to use is Earl Grey. This has the basic tea flavor without any added ones. Use whatever fruit you have which, right now is plenty, Try fresh cut strawberries or blueberries. Before you add the fruit, sample it , to make sure that it;s not tart.if that's the case , you can first cook it in a simple sugar and water bath. Use this syrup as a flavoring them to your tea..
This is definitely the time for a cooling ade to get you through these hellish days.Whip up an ade or a fruity tea. You';ll feel made in the shade with a big ice glass of refreshment at your side.
Lemonade is the classic summertime drink. Surprisingly it has been around since 700 AD and was first imbibed by the Chinese and Northern Indians. This is pure simplicity to make.Just take five lemons (any will do) extract the juice and heat with sugar.The sugar should be completely dissolved ,b basically making a variation of a simple sugar. Wait until this cools and then add it and four cups of ice water to a jug Add ice and lemon slices. Another satisfying ade is lime. Again this is an easy recipe. As with lemon, take four to five limes and zest. Add this,along with granulated sugar to a saucepan of water. When this is boiled then pour into a pitcher already filled with the lime juice and iced water.
Fruit infused ice teas are also good during these hot as Hades days.,There are even pitchers you can buy that have special chambers to put fruit. You can also finely mince fruit too (and there's the added treat of eating it after you've finished the tea).The best tea to use is Earl Grey. This has the basic tea flavor without any added ones. Use whatever fruit you have which, right now is plenty, Try fresh cut strawberries or blueberries. Before you add the fruit, sample it , to make sure that it;s not tart.if that's the case , you can first cook it in a simple sugar and water bath. Use this syrup as a flavoring them to your tea..
This is definitely the time for a cooling ade to get you through these hellish days.Whip up an ade or a fruity tea. You';ll feel made in the shade with a big ice glass of refreshment at your side.
Thursday, May 30, 2013
Your Meat Primer
This is the season for cooking and serving all kinds of meats.It pays to know what's out there and how to buy it. Most home cooks and barbecue chefs usually wind up with the wrong cut for what they want and that can lead to disaster. Be meat savvy before you shop. It'll make for a better meal or a better barbecue.
Finding the right meat was the subject of Mark Bittman's Flexitarian Column in yesterdays New York Times Dining section. This is a small comprehensive guide to buying everything from chops to burgers. It's good to bookmark online for future reference.Mr. Bittman also explains the various grades as well as where meat comes from. According to him ,it pays to go for meat that's the product of sustainable farms.The animals are treated and fed better and that means a more tastier, more organic meat. This also means more expensive cuts, a true deterrent in eating more red meat.
There's also explanations about how to cook everything from chops to burgers. Mr. Bittman is a big advocate of less is more so the amount of veal and beef is decreased. Vegetables an d spices make up for it ,He has created a semi veggie burger that has ground pork mixed with portabello mushroom pieces. He also has a Chinese vegetable and veal stew.This has a wide melange of different Asian veggies that you don;t mind it not bursting with veal. The last is a grilled quesadilla that is not only has the added goodness of steaks but also avocados, peppers. radishes and scallion to name a few.
It is meat season.Be armed and ready with tasty artesan meats balanced with an equal amount of veggies and spices. You'll not only have tasty barbecues and dinners but also healthy ones too
Finding the right meat was the subject of Mark Bittman's Flexitarian Column in yesterdays New York Times Dining section. This is a small comprehensive guide to buying everything from chops to burgers. It's good to bookmark online for future reference.Mr. Bittman also explains the various grades as well as where meat comes from. According to him ,it pays to go for meat that's the product of sustainable farms.The animals are treated and fed better and that means a more tastier, more organic meat. This also means more expensive cuts, a true deterrent in eating more red meat.
There's also explanations about how to cook everything from chops to burgers. Mr. Bittman is a big advocate of less is more so the amount of veal and beef is decreased. Vegetables an d spices make up for it ,He has created a semi veggie burger that has ground pork mixed with portabello mushroom pieces. He also has a Chinese vegetable and veal stew.This has a wide melange of different Asian veggies that you don;t mind it not bursting with veal. The last is a grilled quesadilla that is not only has the added goodness of steaks but also avocados, peppers. radishes and scallion to name a few.
It is meat season.Be armed and ready with tasty artesan meats balanced with an equal amount of veggies and spices. You'll not only have tasty barbecues and dinners but also healthy ones too
Wednesday, May 29, 2013
Hudson County Jersey's Foodie Paradise
Everyone thinks of Manhattan as the culinary capital of the world. That may be so in some eyes however there's another foodie paradise just across the Hudson - appropriately in Hudson County. This Garden State county is chock full of interesting and well known eateries. It's a gamut of different tastes and flavors for any one.
New Jersey's most metropolitan area was the subject of an article in today's New York Times Dining section. The piece, written by former Hudson County resident, Helene Stapinski, explores the various cities like Jersey City, Hoboken and Union City and the culinary gifts they have to offer. Of course, Hoboken is the best with over three hundred restaurants , thanks to the town being a yuppie paradise. However the most famous is the Biggie's Clam Bar that feature's the earthy littleneck clams.It started as a simple pushcart in the 1940s and grew into a restaurant famous for it's clam cakes and those littenecks.There is also the Italian influence there too (after all Hoboken is the birthplace of Frank Sinatra) which is shown in Fiore's Deli, home of the creamiest mozzarella and Piccolo's ,a classic .
Jersey City and Union City also have excellent restaurant and both cities cater to the groups who live there. There are the standard Southern Italian restaurants Puccini's and Laico's. Both have dishes that outshine any of their counterparts across the river. There is also a big Filipino population and there are some good Filipino restaurants such as the Fiesta Grill. It features such traditional dishes as chopped milk fish with red onions and chilies. Union City also has very good eateries. One is Mi Banderas, reflecting the town's majority of Central and South Americans,. Here you can get heavenly chicarones, nuggets of fried pork skin and tostones, plantains stuffed with tiny shrimp.It's also known for its churrasco steak which comes with heaping sides of yuca along with rice and beans. Dessert is lush tres leches cake.
Forget Manhattan. Try the culinary treasures right across the river in Hudson County. There's the new and traditional but all four star worthy.Every restaurant is a true treat.
New Jersey's most metropolitan area was the subject of an article in today's New York Times Dining section. The piece, written by former Hudson County resident, Helene Stapinski, explores the various cities like Jersey City, Hoboken and Union City and the culinary gifts they have to offer. Of course, Hoboken is the best with over three hundred restaurants , thanks to the town being a yuppie paradise. However the most famous is the Biggie's Clam Bar that feature's the earthy littleneck clams.It started as a simple pushcart in the 1940s and grew into a restaurant famous for it's clam cakes and those littenecks.There is also the Italian influence there too (after all Hoboken is the birthplace of Frank Sinatra) which is shown in Fiore's Deli, home of the creamiest mozzarella and Piccolo's ,a classic .
Jersey City and Union City also have excellent restaurant and both cities cater to the groups who live there. There are the standard Southern Italian restaurants Puccini's and Laico's. Both have dishes that outshine any of their counterparts across the river. There is also a big Filipino population and there are some good Filipino restaurants such as the Fiesta Grill. It features such traditional dishes as chopped milk fish with red onions and chilies. Union City also has very good eateries. One is Mi Banderas, reflecting the town's majority of Central and South Americans,. Here you can get heavenly chicarones, nuggets of fried pork skin and tostones, plantains stuffed with tiny shrimp.It's also known for its churrasco steak which comes with heaping sides of yuca along with rice and beans. Dessert is lush tres leches cake.
Forget Manhattan. Try the culinary treasures right across the river in Hudson County. There's the new and traditional but all four star worthy.Every restaurant is a true treat.
Tuesday, May 28, 2013
Compotes A Perfect Summery Treat
June brings an abundance of fruits in harvest.There are blueberries and strawberries, cherries and peaches.These are some of the season's best ,all ripe and waiting to be picked.One of the best dishes to make with all this extra fruit is compotes.This is an easy recipe and oh so versatile.
Compotes has been around since the MiddleAges.It's basically stewed fruit that originally came from a Byzantine recipe.It reached it's heyday during the reigns of Louis XIII?In fact the name comes from the French word for mixture. A simple compotes takes only ten minutes or less to cook up.Fruit is cut and pitted and placed in a medium saucepan with a quarter of a cup of both sugar and water( you can use less water if you want a thicker compotes)'Any fruit can be used.You can even try combos such as blueberry and peaches or a straw berry rhubarb mix.The finished product can be stored in the fridge.It's a great way of using all that extra fruit after a day of serious picking.
Some gourmets disdain compotes, claiming they're too old fashioned for modern tastes.They are far from being right.Compotes are excellent in crepes or perfect topping ice cream.Whip up a cherry compote with brandy to create a fantastic cherries jubilee. Try. A strawberry one with vanilla ice cream for especial parfait.Compotes is also good topping plain pound cakes and cheesecakes. Compotes can also be served with puddings or topping an ice cream pie. Surprisingly compotes are a great side with any beef or pork dish. try a cherry or blackberry one with beef ribs or roast pork topped with a peach compotes.Their sweetness brings out the savory , earthy side of the cuts.
If you have fresh picked fruit , then make a simple but elegant compotes. they are delicious to have whether on ice cream or pound cake.You can even have it with barbecue fare.Either way, it's a great way of having the fruit of the season in a new way.
Monday, May 27, 2013
Memorial Day Thanks
Today is a day of remembrance. Before or after your barbecue ,remember any fallen veteran with a bouquet of flowers or a flag. For the ones just returned, think about a foodie thank you. Get together with your school or church to organize a thank you dinner or barbecue for the returning soldiers and their families. It doesn't have to be a grand gesture . Just the usual barbecue fare along with some salads, plus a whole helping of gratitude will do the trick. Also organizing bake sales for returning vets and their families to have a vacation together would be a nice idea too. Another is just giving out gift certificates to restaurants is another gesture that says "thank you"/.
Sadly there will always be some kind of conflict. Bravely , there will be those who are willing to sacrifice their lives for us. Treat them with the utmost respect, If they are still in your life and your town, then treat them to something special. It's just a small token for a large contribution.
Sadly there will always be some kind of conflict. Bravely , there will be those who are willing to sacrifice their lives for us. Treat them with the utmost respect, If they are still in your life and your town, then treat them to something special. It's just a small token for a large contribution.
Saturday, May 25, 2013
Elegant Barbecues
This is the start of the summer weekend and the beginning of many barbecues. This tradition is usally a low brow feast however it can be amped up a notch . Instead of the usual burgers and dogs followed by slaws , think upgrade .Try fun but elegant food for a different spin. It'll be a different spin on the average get together.
Burgers are a standard at any cookout Take them up a notch with Kobe beef. You can get them online and serve them on a brioche bun. You can buy brioche at any French bakery or make them yourself. The meat also comes in hot dogs too so you and your guests can enjoy a more upscale version of the American classic. Another elegant choice is grilled salmon. SInce the fish has a powerful flavor , just serve it with lemon. You can also try lobster on the barbeue too.It's easy to prepare - just split in half and cook over an open flame for six to eight minutes. Serve with melted butter to keep the meat from drying out.
WHat would go with any of these main dishes? Salads however not just your usual kind , sopped with mayo. Stay away from these gloppy kind and think again elegant. A simple asparagus salad works. Try one with roasted stalks and then a simple lemon and olive oil dressing You can sprinkle on shards of percorino cheese or add diced red and green peppers for more flavor. You can also make a modified Waldorf salad. The original recipes calls for a variety of fruit such as grapes and apples. and lettuce with a mayo dressing. Nix the mayo and serve with a simple light olive oil and lemon dressing.Another idea is filling lettuce cups with caviar and then adding a small dollop of sour cream or crenels fraiche. Give your barbecue an elegant twist with lux ingredients. try grilled lobster or Kobe burgers with a delicate salad. Yo'll feel like a millionaire ,with this upgrade on classic out door fare.
Burgers are a standard at any cookout Take them up a notch with Kobe beef. You can get them online and serve them on a brioche bun. You can buy brioche at any French bakery or make them yourself. The meat also comes in hot dogs too so you and your guests can enjoy a more upscale version of the American classic. Another elegant choice is grilled salmon. SInce the fish has a powerful flavor , just serve it with lemon. You can also try lobster on the barbeue too.It's easy to prepare - just split in half and cook over an open flame for six to eight minutes. Serve with melted butter to keep the meat from drying out.
WHat would go with any of these main dishes? Salads however not just your usual kind , sopped with mayo. Stay away from these gloppy kind and think again elegant. A simple asparagus salad works. Try one with roasted stalks and then a simple lemon and olive oil dressing You can sprinkle on shards of percorino cheese or add diced red and green peppers for more flavor. You can also make a modified Waldorf salad. The original recipes calls for a variety of fruit such as grapes and apples. and lettuce with a mayo dressing. Nix the mayo and serve with a simple light olive oil and lemon dressing.Another idea is filling lettuce cups with caviar and then adding a small dollop of sour cream or crenels fraiche. Give your barbecue an elegant twist with lux ingredients. try grilled lobster or Kobe burgers with a delicate salad. Yo'll feel like a millionaire ,with this upgrade on classic out door fare.
Subscribe to:
Posts (Atom)
Posts
