Many people still love a homemade lunch despite the proliferation of fast food joints and delis. There's something to be said about a lunch from home.It's usually healthier and definitely cheaper than anything bought from the company cafe. One of the best things about a brown bag lunch is that you can customize it to whatever you want it to be.
It was the subject of Mark Bittman's Flexitarian column in today's New York Times Wednesday Dining section. Mr. Bittman , himself, loves a good homemade lunch and offers many suggestions,He believes that a good one should be built. The ingredients should be like building block. Always have a well stocked pantry with the vitals like olive oil ,vinegar and soy sauce. It could also include tuna and sardines as well as bread. You can have grains, beans, tomato sauce , a pan of roasted veggies and possibly a roasted chicken too.These last are great to make a variety of microwavable dishes for a hot and satisfying lunch.
Mr. Bittman has also included different recipes as well along with basic key recipes and sauces. Anyone can make these. His key ones include a basic tomato sauce, roasted vegetables and a well seasoned pot of beans. These combined together would make a hearty soup or even a pasta sauce.The basic sauces include a vinaigrette a sesame dipping sauce along with a tahini , pico di gallo and raw onion chutney.The other recipes include a microwaved mixed rice served with the roasted veggies,'an escabeche salad made with greens , chicken or beef and a vinaigrette and lastly a cold sesame noodles with crunchy vegetables.
A brown bag lunch can mean a fun and healthy one. Using the basics given anyone can create a hot or cold midday meal that can carry you through the afternoon. They're surprisingly simple and always delicious.
Wednesday, August 28, 2013
Tuesday, August 27, 2013
Building A Better Tomato
The summer spoils us.It gives our gardens fresh fruit and veggies that are bursting with flavor.Then when fall comes we're stuck with the tasteless varieties from our supermarkets. That's all about to change thanks to genetic engineering.
It was an article in today's New York Times Science section and the author,, Kenneth Chan wrote about this new phenomenon and what scientists are doing to give us a better tomato, amongst other improved produce. The analysis shows that the people who were tasters all wanted a sweeter variety.This is what makes us crave tomatoes, that sweet tangy flavor.Geneticists also are tweaking the compounds that make the flavor,. Luckily, it still means a low calorie tomato despite the amount of sugars involved. There will be hits and misses as more and more varieties will be dissected so to speak, It is expensive to break down a tomato's molecular being.
Other fruits and vegetables will be under the microscope as well.Strawberries and blueberries will also be improved to give us consumers that just picked from the woods taste.The blueberries have been known to be crispy with almost the texture of apples.This would be the perfect kind for pies or even compotes. because blueberries have a tendency to get super mushy when cooked. I'm hoping that there are plans on making a creamier fleshed avocado or a sweeter, less bitter grapefruit. If there is tremendous success with this, then other genus will also be tweaked and improved as well.
Can science build a better tomato? Yes and it will be sweeter and just as tasty as our garden grown sun kissed ones. It's just the first step in trying to eat healthier.
It was an article in today's New York Times Science section and the author,, Kenneth Chan wrote about this new phenomenon and what scientists are doing to give us a better tomato, amongst other improved produce. The analysis shows that the people who were tasters all wanted a sweeter variety.This is what makes us crave tomatoes, that sweet tangy flavor.Geneticists also are tweaking the compounds that make the flavor,. Luckily, it still means a low calorie tomato despite the amount of sugars involved. There will be hits and misses as more and more varieties will be dissected so to speak, It is expensive to break down a tomato's molecular being.
Other fruits and vegetables will be under the microscope as well.Strawberries and blueberries will also be improved to give us consumers that just picked from the woods taste.The blueberries have been known to be crispy with almost the texture of apples.This would be the perfect kind for pies or even compotes. because blueberries have a tendency to get super mushy when cooked. I'm hoping that there are plans on making a creamier fleshed avocado or a sweeter, less bitter grapefruit. If there is tremendous success with this, then other genus will also be tweaked and improved as well.
Can science build a better tomato? Yes and it will be sweeter and just as tasty as our garden grown sun kissed ones. It's just the first step in trying to eat healthier.
Monday, August 26, 2013
The Sweetness Of Crab Cakes
It's good to keep hold of summer favorites as the season slips away from us.One of them is the simple crab cake. This is a wonderful treat, perfect for either a weekend lunch or even an outdoor dinner. It reminds us of all those waterside shacks that serve crab cakes with a side of freshly made slaw. Biting into one is kind of like holding on to warm sunny beach days.
Crab cakes are pretty easy to make. You can use fresh or canned lump crab meat to start.Remember to check for cartilage because this can render your cake overly chewy. Some recipes called for dried bread, others call for Saltines,What you use is your decision however the crackers will produce a lighter and crispier texture.If you want the traditional Baltimore or Maryland kind then mix in the Japanese panko breadcrumbs. Again they will give your cakes a lighter ,airier kind of texture. All recipes call for the famed Old Bay Seasoning. This is a blend of various spices and red pepper flakes.Most of it you can replicate yourself, especially with the addition of celery salt, bay leaf, cardamon, ginger and black pepper (along with cloves, allspice and ginger).Crab cakes also require one egg for binding.You can use an egg substitute for a healthier recipe if you want.
.The most important step is mounding them into patties. Too much crab meat and they could fall apart .Too little and they'll crisp up when frying. Try not to pack them too tightly.Think hamburger with a width of 1 inch wide.Crab cakes can be made in various sizes however remember that the smaller ones don't require the amount of frying time as their bigger counterparts. The frying itself also is varied. Some chefs swear by canola oil. Others prefer vegetable oil.For a richer flavor try cooking them in butter or the healthier olive oil. All recipes use a primed skillet. Serve them either on a hamburger bun or just with a side of a oil and vinegar cole slaw.Have both ketchup and hot sauce on the table along with a tartar sauce to bring out their flavor.
Eat crab cakes and savor what's left of the glorious summer. Having them is like a day at the beach for your palate. It's a fun romp in the sea with all its' briny goodness.
Crab cakes are pretty easy to make. You can use fresh or canned lump crab meat to start.Remember to check for cartilage because this can render your cake overly chewy. Some recipes called for dried bread, others call for Saltines,What you use is your decision however the crackers will produce a lighter and crispier texture.If you want the traditional Baltimore or Maryland kind then mix in the Japanese panko breadcrumbs. Again they will give your cakes a lighter ,airier kind of texture. All recipes call for the famed Old Bay Seasoning. This is a blend of various spices and red pepper flakes.Most of it you can replicate yourself, especially with the addition of celery salt, bay leaf, cardamon, ginger and black pepper (along with cloves, allspice and ginger).Crab cakes also require one egg for binding.You can use an egg substitute for a healthier recipe if you want.
.The most important step is mounding them into patties. Too much crab meat and they could fall apart .Too little and they'll crisp up when frying. Try not to pack them too tightly.Think hamburger with a width of 1 inch wide.Crab cakes can be made in various sizes however remember that the smaller ones don't require the amount of frying time as their bigger counterparts. The frying itself also is varied. Some chefs swear by canola oil. Others prefer vegetable oil.For a richer flavor try cooking them in butter or the healthier olive oil. All recipes use a primed skillet. Serve them either on a hamburger bun or just with a side of a oil and vinegar cole slaw.Have both ketchup and hot sauce on the table along with a tartar sauce to bring out their flavor.
Eat crab cakes and savor what's left of the glorious summer. Having them is like a day at the beach for your palate. It's a fun romp in the sea with all its' briny goodness.
Saturday, August 24, 2013
Surplus Harvest? No Problem
Mid August produces so much fruits and veggies. Between the garden and the farmer's markets, we;re over inundated with tomatoes and plums, corn and berries. No problem . Surplus is always a plus. You can turn any harvest, no matter how big - into something tasty .
Right now tomatoes are literally falling off the vine. Probably every backyard farmer has a bumper crop of them right now , with the question of what to do. One of the easiest and most traditional ways is turning them into a sauce. The best part of this is that sauce can be frozen and used as we ease into fall. We can still taste summer in a bowl of pasta even on a chilly autumn day .Corn is another veggie in abundance right now. Scrape off the kernels off and you can make either creamed corn or a yummy corn chowder (which can also be frozen). Zucchini can be be stuffed or sliced and fried in a tempura batter for a tasty poolside appetizer.
Fruits are also at their high season. There are still some strawberries around and we're also getting into the second raspberry season. Easily toss these into salads for color and a different flavor.If you're good at jam making, then try jams. Not only are they tasty but make nice holiday gifts later on.Peaches and nectarines can be pureed and made into a base for a fresh fruity sorbet or ice cream, The same with plums although you could also turn them into a jam as well,. Any fruit can also be juiced to make a healthy drink as well with the mash being used for compost or a base for different dessert dishes.
Don't [panic when you have too many fruits or veggies. They can easily be turned into a variety of dishes and drinks.It's always easy to use up any surplus harvest.
Right now tomatoes are literally falling off the vine. Probably every backyard farmer has a bumper crop of them right now , with the question of what to do. One of the easiest and most traditional ways is turning them into a sauce. The best part of this is that sauce can be frozen and used as we ease into fall. We can still taste summer in a bowl of pasta even on a chilly autumn day .Corn is another veggie in abundance right now. Scrape off the kernels off and you can make either creamed corn or a yummy corn chowder (which can also be frozen). Zucchini can be be stuffed or sliced and fried in a tempura batter for a tasty poolside appetizer.
Fruits are also at their high season. There are still some strawberries around and we're also getting into the second raspberry season. Easily toss these into salads for color and a different flavor.If you're good at jam making, then try jams. Not only are they tasty but make nice holiday gifts later on.Peaches and nectarines can be pureed and made into a base for a fresh fruity sorbet or ice cream, The same with plums although you could also turn them into a jam as well,. Any fruit can also be juiced to make a healthy drink as well with the mash being used for compost or a base for different dessert dishes.
Don't [panic when you have too many fruits or veggies. They can easily be turned into a variety of dishes and drinks.It's always easy to use up any surplus harvest.
Friday, August 23, 2013
The Time For Figs
Late summer brings a lot of fruit harvests. Right now it's the season for figs. Unlike peaches, and strawberries these can be an acquired taste, However fresh picked figs can be delicious as well as versatile. They can be used for meals as well as for desserts.
Dave Tanis had a field day with them and wrote about his experiences in his Wednesday's City Kitchen's column in the New York Times Dining section. Figs can a tough fruit to grasp. many are put off by their sweet earthy taste or many seeds.Unlike other summer fruit figs can go both sweet or savory according to Mr. Tanis. The best ones are from backyards. Store bought ones tend to be under ripe which results in a hard green fig with a tendency to rot quickly. You can put them on a towel covered try to soften and ripen but this is iffy. Some will improve with age, some won't. It's a gamble but one well worth it.
Mr. Tanis gives us some great recipes. Imagine sun ripened figs with creamy goat cheese and salty prosciutto. This is a perfect Sunday evening dinner after a day at the beach or lake. You can also make an awesome vinaigrette with them or better yet encase them in a buttery crostata. Mr. Tanis prefers sliced figs topping an almond cake which would make a nice summery dessert. Another suggestion is serving them with either creme fraiche or vanilla ice cream.
If you want a different kind of summer fruit veer towards figs .They are good paired with almost everything from wafer thin cured ham to scoops of ice cream. Try them for their earthy sweetness and tender but juicy flesh,.
Dave Tanis had a field day with them and wrote about his experiences in his Wednesday's City Kitchen's column in the New York Times Dining section. Figs can a tough fruit to grasp. many are put off by their sweet earthy taste or many seeds.Unlike other summer fruit figs can go both sweet or savory according to Mr. Tanis. The best ones are from backyards. Store bought ones tend to be under ripe which results in a hard green fig with a tendency to rot quickly. You can put them on a towel covered try to soften and ripen but this is iffy. Some will improve with age, some won't. It's a gamble but one well worth it.
Mr. Tanis gives us some great recipes. Imagine sun ripened figs with creamy goat cheese and salty prosciutto. This is a perfect Sunday evening dinner after a day at the beach or lake. You can also make an awesome vinaigrette with them or better yet encase them in a buttery crostata. Mr. Tanis prefers sliced figs topping an almond cake which would make a nice summery dessert. Another suggestion is serving them with either creme fraiche or vanilla ice cream.
If you want a different kind of summer fruit veer towards figs .They are good paired with almost everything from wafer thin cured ham to scoops of ice cream. Try them for their earthy sweetness and tender but juicy flesh,.
Thursday, August 22, 2013
A Good Rub
Mostly everyone has spent the last two or three months grilling meats.They also have been soaking those cuts and chops in marinades,thinking that they've doing the meat a favor. They aren't The best treatment for any cut is a good dry or semi dry rub. This is what brings out the flavor of the meat, whether it be beef, poultry fish or lamb.
It was the subject of an article in yesterday's New York Times Dining section., The piece cowritten by Dining's latest regulars, John Willoughby and Chris Schlesinger tells of the minuses of marinades and the pluses of a dry rub. A rub is infinitely better. It brings out the flavor of the meat better along with letting the rub's melange of flavors shine through.A marinade simply doesn't do this .It imparts a kind of washed out flavor. You may taste some of what's left over but it won;t be the robust zing as with the other . The two writers/chefs recommend adding the rub after the grilling for a better , sharper more focused taste
Both Mr. Willoughby and Mr. Schelsinger give very good recipes for meats and even vegetables.They use both traditional and nontraditional ingredients. Baby back ribs have a rub composed of dry roasted peanuts along with chili powder. It is actually a semi dry because again the unconventional orange juice and traditional hoisin sauce are also included into the mix. There is a chicken with a deconstructed pesto where the chicken is grilled first then tossed They also offer a simple lamb kebab with traditional Greek flavorings. What is different is the added twist of tomatoes with a simple salt and pepper rub and then a toss into curry and minced golden raisins after a yogurt bath.
Put away those marinades. Think rubs, especially a rub after the meat's already been grilled. It means a tastier barbecue and a more flavorful and memorable taste
It was the subject of an article in yesterday's New York Times Dining section., The piece cowritten by Dining's latest regulars, John Willoughby and Chris Schlesinger tells of the minuses of marinades and the pluses of a dry rub. A rub is infinitely better. It brings out the flavor of the meat better along with letting the rub's melange of flavors shine through.A marinade simply doesn't do this .It imparts a kind of washed out flavor. You may taste some of what's left over but it won;t be the robust zing as with the other . The two writers/chefs recommend adding the rub after the grilling for a better , sharper more focused taste
Both Mr. Willoughby and Mr. Schelsinger give very good recipes for meats and even vegetables.They use both traditional and nontraditional ingredients. Baby back ribs have a rub composed of dry roasted peanuts along with chili powder. It is actually a semi dry because again the unconventional orange juice and traditional hoisin sauce are also included into the mix. There is a chicken with a deconstructed pesto where the chicken is grilled first then tossed They also offer a simple lamb kebab with traditional Greek flavorings. What is different is the added twist of tomatoes with a simple salt and pepper rub and then a toss into curry and minced golden raisins after a yogurt bath.
Put away those marinades. Think rubs, especially a rub after the meat's already been grilled. It means a tastier barbecue and a more flavorful and memorable taste
Wednesday, August 21, 2013
Circles of Food
Humans are most attached to round food. Think about it. We grew up loving meatballs and maltballs. Gumballs were always a favorite as were the somewhat healthier melon balls. Now there are some bakers and chefs who are cashing in on that love.
It was the subject of an article in today's New York Daily News (yes, we're taking a temporary break from the New York Times for today). The piece written by Sheila McClear explains why we're so hard wired to fall for round morsels. It stems from our hunter gatherer days millennia ago. We gathered round berries for food and associated them with something tasty and filling.It has carried with us through the centuries explaining our love of any morsel small and circular.The craze started in the 1800's with the invention of the melon baller and is ever growing and evolving. Some of the latest are the tiny balls of ice cream Dippin Dots and Utz Cheese Balls both created in 1987 and 1990 respectively.
New York food shops are also cashing in our our love. The Doughnuttery in Manhattan's Chelsea Market creates tiny doughnuts, (think Munchkins with holes). These bite size beauties have names like Paris Time which combines macaron flavors like pistachio, lavender and vanilla along with Mistletoe which blends together the holiday flavors of gingerbread, cranberry and sage, West villages Sugar and Plumm gives us the Danish pancake like dumplings ebelskivers. The little gems can be savory, filled with ham and Gruyere or sweet with a caramel apple filling.
Little round treats are here to stay. There are several new innovations that will make us love them even more. They're just bite sized bursts of fun and goodness.
It was the subject of an article in today's New York Daily News (yes, we're taking a temporary break from the New York Times for today). The piece written by Sheila McClear explains why we're so hard wired to fall for round morsels. It stems from our hunter gatherer days millennia ago. We gathered round berries for food and associated them with something tasty and filling.It has carried with us through the centuries explaining our love of any morsel small and circular.The craze started in the 1800's with the invention of the melon baller and is ever growing and evolving. Some of the latest are the tiny balls of ice cream Dippin Dots and Utz Cheese Balls both created in 1987 and 1990 respectively.
New York food shops are also cashing in our our love. The Doughnuttery in Manhattan's Chelsea Market creates tiny doughnuts, (think Munchkins with holes). These bite size beauties have names like Paris Time which combines macaron flavors like pistachio, lavender and vanilla along with Mistletoe which blends together the holiday flavors of gingerbread, cranberry and sage, West villages Sugar and Plumm gives us the Danish pancake like dumplings ebelskivers. The little gems can be savory, filled with ham and Gruyere or sweet with a caramel apple filling.
Little round treats are here to stay. There are several new innovations that will make us love them even more. They're just bite sized bursts of fun and goodness.
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