The two most favorite summer treats, a shrimp cocktail and ice cream have just been reinvented. Some new ingredients are added to give them zip and zest, perfect for the hot days ahead. It's great way of rediscovering two classic hot weather dishes.
They are Mexican seafood cocktail and corn ice cream. Actually they;d make a nice summer evening dinner and dessert together. Both are the main points of Dave Tanis' A City Kitchen and Melissa Clark's A Good Appetite in yesterday's New York Times Dining section. Mr. Tanis offers a spicy and yet cool alternative to the traditional shrimp cocktail, often an August staple in many a beach front restaurant. He adds a spicy mix of grilled tomatoes and jabaneros with layering of not just shrimp but also crab, clams, mussels, and squid, The fish is layered like a parfait with the salsa to create a briny yet fiery twist on the classic shrimp cocktail.It's graced with a squeeze of lime along with chopped onions and serrano chilies.
What would be a good end to this? Melissa's Clark's corn ice cream. This is a spin on the classic recipe with Ms. Clark using fours ears of fresh cooked corn as the main ingredient. The niblets are first cooked and then pureed. The strained kernels are then added to a mix of heavy cream, sour cream and some lemon verbena Corn ice cream isn't really new . It's popular in Mexico as it is in The Philippines where it's more of a liquid poured over shaved ice.This ice cream has a very silky , velevety texture, perfect with fresh fruits such as peaches or blackberries (as Ms. Clark suggests). Stick with fresh fruits as a topping however. Sea salt caramel or chocolate sauce may overshadow the delicate taste
A shrimp cocktail and ice cream are a perfect summer lunch or Sunday dinner combo. Add a twist to both with the addition of shellfish and squid for the first and fresh sweet August corn to the second. It's a great way to add zing to these classic recipes/..
Thursday, August 1, 2013
Wednesday, July 31, 2013
Your Holiday Food Guide Really
Imagine going on a vacation in a foreign city and not knowing what to eat. You're stuck as to what foods to try or what restaurants are good. Not to worry. There are food guides , people who can help you with meals and eateries. These are more than foodies. These gourmets can navigate and find some of the best deals and tastes in any city, whether the US or Europe.
Jeff Gordonier explored this in an article in today's New York Times Dining section. A regular contributor to this section, he gives readers tips and idea son how to hire their own food guide. There are a variety of web sites that advertise as well as food bloggers that help help tourist with restaurant finding.These services do not come cheap however.Prices range from $75 to $100 dollars per person (this means only adults) and a grand for a small party of people..It tends to be only a three to four hour excursion and the price of food is included. Armed with the knowledge gleaned, visitors then can stick with the restaurants and markets shown to them.
Is this a good idea? Actually yes, Many tourists, especially, Americans in Europe, tend to stick with what they know - namely MacDonalds'.While this may be fine at home, it is nice to try the local cuisine. Food guide Ansel Mullins of Istanbul Eats takes his customers through Istanbul's the market places tot try exotic Turkish street food such as kokorec. Normally tourists wouldn;t eat this, a sandwich made from sweet breads and intestines. However with Mullins , they get to try this and not miss out on it's tastiness. He also points out that tourists get to try smaller mom and pop places instead of the higher priced restaurants, and get to explore and sample local food markets.
Eating on vacation can be a stressful event. However there are food guides to help out .They can show some of the best places to enjoy the local cuisine and flavor.
Jeff Gordonier explored this in an article in today's New York Times Dining section. A regular contributor to this section, he gives readers tips and idea son how to hire their own food guide. There are a variety of web sites that advertise as well as food bloggers that help help tourist with restaurant finding.These services do not come cheap however.Prices range from $75 to $100 dollars per person (this means only adults) and a grand for a small party of people..It tends to be only a three to four hour excursion and the price of food is included. Armed with the knowledge gleaned, visitors then can stick with the restaurants and markets shown to them.
Is this a good idea? Actually yes, Many tourists, especially, Americans in Europe, tend to stick with what they know - namely MacDonalds'.While this may be fine at home, it is nice to try the local cuisine. Food guide Ansel Mullins of Istanbul Eats takes his customers through Istanbul's the market places tot try exotic Turkish street food such as kokorec. Normally tourists wouldn;t eat this, a sandwich made from sweet breads and intestines. However with Mullins , they get to try this and not miss out on it's tastiness. He also points out that tourists get to try smaller mom and pop places instead of the higher priced restaurants, and get to explore and sample local food markets.
Eating on vacation can be a stressful event. However there are food guides to help out .They can show some of the best places to enjoy the local cuisine and flavor.
Tuesday, July 30, 2013
Ice Cream Sandwiches Yoru Way
Everyone loves a good ice cream sandwich. What's not to love? It's a great marriage of creamy coldness surrounded by crunchy (0r at least chewy) wafer or cookie. Now there's a new book out that indulges our love of these summery treats. There's all sorts of combos , all mouth watering good.
I Scream Sandwich!(Stewart Tabori & Chang Publishers) is the ideal gift for both ice cream and cookie lovers. Food writer Jennie Schacht wrote this truly lovely valentine to America's best loved warm weather snack. I love the fact that she includes the sandwich's history along with the invention of the various types such as the Harbor Bar a Maine treat, coated in chocolate and the San Francisco version the It's It along with the classic and elegant Sicilian version granita stuffed in a buttery brioche.Another plus is that she offers easy alternatives for those who don't have an ice cream maker or just don't have the time.All recipes are pretty simple to replicate so both pros and novices can feel comfortable with creating them,
Her recipes for both the chilled fillings and the wafers that encase them are just scrumptious sounding. There is the cookies and milk one, taking a nod from the famed Italian latte gelato. This is a simple milk flavored ice cream placed between homemade chocolate chip cookies. For fruit and yogurt lovers a plum flavored frozen yogurt is sandwiched between two lavender walnut shortbread rounds. Ms. Schacht even has an entire chapter dedicated to ice cream sandwich of the month. The holiday ones are the most interesting. There is a pumpkin pecan ice cream with maple flavored shortbread for Thanksgiving while Christmas is the ultra fun mint chocolate ice cream with a brownie crust. these are cut out with gingerbread forms so they're super cute. There are even add in recipes such as a salty caramel sauce or fudge for creating ripple effects in the ice cream.
For those who love their ice cream sandwiches. I Scream Sandwiches is the book for you.It is chock full of interesting cookies and ice cream combos. Each one is flavorful and unique - perfect for a summer treat.
I Scream Sandwich!(Stewart Tabori & Chang Publishers) is the ideal gift for both ice cream and cookie lovers. Food writer Jennie Schacht wrote this truly lovely valentine to America's best loved warm weather snack. I love the fact that she includes the sandwich's history along with the invention of the various types such as the Harbor Bar a Maine treat, coated in chocolate and the San Francisco version the It's It along with the classic and elegant Sicilian version granita stuffed in a buttery brioche.Another plus is that she offers easy alternatives for those who don't have an ice cream maker or just don't have the time.All recipes are pretty simple to replicate so both pros and novices can feel comfortable with creating them,
Her recipes for both the chilled fillings and the wafers that encase them are just scrumptious sounding. There is the cookies and milk one, taking a nod from the famed Italian latte gelato. This is a simple milk flavored ice cream placed between homemade chocolate chip cookies. For fruit and yogurt lovers a plum flavored frozen yogurt is sandwiched between two lavender walnut shortbread rounds. Ms. Schacht even has an entire chapter dedicated to ice cream sandwich of the month. The holiday ones are the most interesting. There is a pumpkin pecan ice cream with maple flavored shortbread for Thanksgiving while Christmas is the ultra fun mint chocolate ice cream with a brownie crust. these are cut out with gingerbread forms so they're super cute. There are even add in recipes such as a salty caramel sauce or fudge for creating ripple effects in the ice cream.
For those who love their ice cream sandwiches. I Scream Sandwiches is the book for you.It is chock full of interesting cookies and ice cream combos. Each one is flavorful and unique - perfect for a summer treat.
Monday, July 29, 2013
Vacation Dieting
Even though it's vacation season you shouldn't take a holiday from good eating. There are a million temptations out there on the road and in hotels . Try to avoid them if you can, along with eating right. You'll not only feel better but have a better vacation too.It's good to come home over relaxed not over weight.
Getting to your destination can be tricky, especially if you're traveling by car.Almost every roadside rest area has either a McDonald's or a Burger King. Cinnabon and Starbucks also reign supreme at these too. Try to eat prudently. Opt for the grilled chicken and a salad or baked potato if there's a Wendy. Some stops even sell heroes. Stick with a simple one that has only lettuce and tomato along with turkey or chickenas fillers. Avoid the fries. As for drinks stock up on chilled bottle water.Iced tea or iced black coffee are perfect for those long trips.
When you get to hotel room,. don't go crazy with the variety of restaurants and treats .have a simple egg white or fresh fruit for breakfast , maybe tacos and guac for lunch or even dinner .Instead of the captain's platter of fried fish and crab cakes at the seafood joint, go for a simple steamed lobster with lemon. Try to incorporate as many local fruits an veggies into your diet too. It's tempting to hit the resort's ice cream stand but try the town's Farmer's Market instead. there you can find healthy peaches and plums for a nice evening snack. If you're by a boardwalk, judge what you think is healthier fare / Fried clams may be tasty but opt for a tad more nutritious slice of pizza instead.Instead of frozen custard go for Italian ice instead.
Stick to your normal eating habits when you're on holiday. Enjoy the sun and surf, not the empty calories. It'll make for a healthier and happier vacation.
Getting to your destination can be tricky, especially if you're traveling by car.Almost every roadside rest area has either a McDonald's or a Burger King. Cinnabon and Starbucks also reign supreme at these too. Try to eat prudently. Opt for the grilled chicken and a salad or baked potato if there's a Wendy. Some stops even sell heroes. Stick with a simple one that has only lettuce and tomato along with turkey or chickenas fillers. Avoid the fries. As for drinks stock up on chilled bottle water.Iced tea or iced black coffee are perfect for those long trips.
When you get to hotel room,. don't go crazy with the variety of restaurants and treats .have a simple egg white or fresh fruit for breakfast , maybe tacos and guac for lunch or even dinner .Instead of the captain's platter of fried fish and crab cakes at the seafood joint, go for a simple steamed lobster with lemon. Try to incorporate as many local fruits an veggies into your diet too. It's tempting to hit the resort's ice cream stand but try the town's Farmer's Market instead. there you can find healthy peaches and plums for a nice evening snack. If you're by a boardwalk, judge what you think is healthier fare / Fried clams may be tasty but opt for a tad more nutritious slice of pizza instead.Instead of frozen custard go for Italian ice instead.
Stick to your normal eating habits when you're on holiday. Enjoy the sun and surf, not the empty calories. It'll make for a healthier and happier vacation.
Saturday, July 27, 2013
Easy Sunday Grilling
There’s nothing like barbecue on the weekend, especially on a lazy Sunday. The problem is that a full fledged picnic does take a lot of work. There are marinades to be mixed up along with salads to be tossed. Dessert also figures into this because there’s nothing like ending any meal, indoor or out with sweet ending.
Luckily there are short cuts to make even the best summer Sunday meal easy. One of the first things to cut back on is the marinade along with the rubs. Sometimes just the most basic ingredients work the best. Try an olive oil one with white wine vinegar or lemon juice. Toss in some rosemary and oregano - and that’s it. An easy marinade that could work well with beef chicken or even lamb, If you want to just try a rub then use this one made from brown sugar cayenne and black pepper along with sea salt. Iit provides , sweet heat and bite . For meats think simple steaks or chicken breasts or a rack of ribs. Forget the more elaborate potato and macaroni salads. Stick to a mayo free slaw made with only oil and lemon juice spiced up with red and white peppercorns .Better yet try a pepper and carrot salad that easy to chop up and easy to serve with any favorite dressing.
How to end that simple Sunday meal? With a simple slice of watermelon. This is the easiest and most refreshing dessert, All you need is a napkin to wipe up afterwards. You could also serve a bowl of chilled nectarines, plums and peaches .this is not only a delicious but tasty end . For a more elegant spin, cut them up and let them soak in a red wine and sugar bath one half hour before eating. For the kids let them make their own ice cream sandwiches using any store bought cookie and any flavor of ice cream.
A summer Sunday barbecue doesn’t have to be elaborate. It can be as simple with basic ingredients . Keep it easy for a great meal that requires little effort but big taste
Luckily there are short cuts to make even the best summer Sunday meal easy. One of the first things to cut back on is the marinade along with the rubs. Sometimes just the most basic ingredients work the best. Try an olive oil one with white wine vinegar or lemon juice. Toss in some rosemary and oregano - and that’s it. An easy marinade that could work well with beef chicken or even lamb, If you want to just try a rub then use this one made from brown sugar cayenne and black pepper along with sea salt. Iit provides , sweet heat and bite . For meats think simple steaks or chicken breasts or a rack of ribs. Forget the more elaborate potato and macaroni salads. Stick to a mayo free slaw made with only oil and lemon juice spiced up with red and white peppercorns .Better yet try a pepper and carrot salad that easy to chop up and easy to serve with any favorite dressing.
How to end that simple Sunday meal? With a simple slice of watermelon. This is the easiest and most refreshing dessert, All you need is a napkin to wipe up afterwards. You could also serve a bowl of chilled nectarines, plums and peaches .this is not only a delicious but tasty end . For a more elegant spin, cut them up and let them soak in a red wine and sugar bath one half hour before eating. For the kids let them make their own ice cream sandwiches using any store bought cookie and any flavor of ice cream.
A summer Sunday barbecue doesn’t have to be elaborate. It can be as simple with basic ingredients . Keep it easy for a great meal that requires little effort but big taste
Friday, July 26, 2013
Dinner Served With Ideas
Good dinner conversation is hard to come by.A good dinner party is an even rarer bird.However there 's a new book out there that can help.Yes, you too can have interesting dinner parties with provocative ideas and tasty recipes thrown into the mix.It's guaranteed to make dinner parties how they should be - sparkling and as memorable as the food eaten.
The book is The Philosopher's Table (Tarcher/Penguin) written by Marietta McCarty.Ms McCarty is not a chef or cook byanymeans.She is a philosopher who as written books on the subject for both adults and children.Yet she does something truly creative.she combines deep thoughts with deep dishes.It creators those types of dinner parties we only read about in classic books.Every month ,from January to December, has a theme for a potential monthly party.Every philosopher,from Immanuel Kant to Lao Tse is featured.Different isms are also explored,from what about love to the ecology to simplifying one's life.There are not only recipes but suggestions about what to read and listen to while eating and conversing.
What about the recipes themselves?Ms.MCarty takes her recipes from other books(and gives them credit at the end of each chapter).Each reflects the idea of that month's philosophy.All corners of the globe are covered,from Kenya to Kentucky, from England to Iraq. The recipes are easy to follow and they are made to feed eight( the typical number for a successful dinner party).There are also suggestions for what type of alcohol and desserts to have handy. Guests should love each month's menu ,filled with all sorts of surprises and tasty dishes.
The old fashioned dinner party is not a thing of the past.It can be revived, thanks to Marietta McCarty's new book The Philosopher's Table.Buy it to enjoy good food and good conversation.
Thursday, July 25, 2013
Macaron Madness
Have we OD'ed on the simple yet elegant macaron? The answer could be yes. Yet despite their now commonplace stature they still maintain an air of luxury. Buy the true French ones and you can still taste the complex yet surprisingly basic taste of almonds and sugar/
They were the subject of Elaine Sciolino's Letters From Paris column in yesterday's New York Times Dining section.Macarons are as common to the French as croissants, in fact too common that they're not the big deal anymore. Ms. Sciolino has discovered that Parisians like the creamier and more heartier eclair better/Also profiteroles are also hot right now according to the trendy Madame Figaro magazine. e this has something to do with the French McDonald's serving them up with their cafes or possibly we have Sofia Coppola popularizing them as uber hip in her movie :"Marie Antoinette" a few years ago.
Still a good macaron is just that. The original recipes was made by two Benedictine nuns in postrevolutionary France. Thanks to the new government banning religious orders, they took refuge with a local doctor and made a living baking macarons. The company House of the Macaron Sisters or Maison des Soeurs Macarons guards the original recipe, ensuring the most purest of macarons. This is a simple almond instead of it being infused with today's trendy flavors of saffron, anise, strawberry and anything else .Smaller french bakeries also keep to the original recipe as well. Ms Sciolino also give the recipe. You do need good cool weather (never make them on a hot humid day) as well as precision to create perfect little rounds, Baking time is only fifteen to twenty minutes.
Is macaron madness over? for those trendy pastel colored ones yes. However the true, pale creamy colored ones are here to stay - as they have been for over two hundred years
They were the subject of Elaine Sciolino's Letters From Paris column in yesterday's New York Times Dining section.Macarons are as common to the French as croissants, in fact too common that they're not the big deal anymore. Ms. Sciolino has discovered that Parisians like the creamier and more heartier eclair better/Also profiteroles are also hot right now according to the trendy Madame Figaro magazine. e this has something to do with the French McDonald's serving them up with their cafes or possibly we have Sofia Coppola popularizing them as uber hip in her movie :"Marie Antoinette" a few years ago.
Still a good macaron is just that. The original recipes was made by two Benedictine nuns in postrevolutionary France. Thanks to the new government banning religious orders, they took refuge with a local doctor and made a living baking macarons. The company House of the Macaron Sisters or Maison des Soeurs Macarons guards the original recipe, ensuring the most purest of macarons. This is a simple almond instead of it being infused with today's trendy flavors of saffron, anise, strawberry and anything else .Smaller french bakeries also keep to the original recipe as well. Ms Sciolino also give the recipe. You do need good cool weather (never make them on a hot humid day) as well as precision to create perfect little rounds, Baking time is only fifteen to twenty minutes.
Is macaron madness over? for those trendy pastel colored ones yes. However the true, pale creamy colored ones are here to stay - as they have been for over two hundred years
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