Esther Brody has the reputation of being an excellent baker. This was obvious in her book about brownies squares and bars that I reviewed yesterday. Now there's another one of her recipe books , this time The 250 Best Cookie Recipes.This has come right in time for school as well. Not only are these treats just right for an after school snack or weekend birthday party, they're excellent for bake sales too.
Ms. Brody's book published by Robert Rose Publishers. is full of good tips to ensure the perfect batch. She lists all go wrongs and have suggestions for what to do.Novice cookie bakers should read this section thoroughly.She also has a section on the right prep and the right equipment. So many home bakers just grab whatever sheet which is wrong. A thin sheet could wind up with cookies with burned bottoms. There is also a whole page about mixing which is the key ingredient in creating the best textured , best tasting batch.There are also hints on storing cookies to make sure they retain their crispiness as well as how to melt chocolate, toast nuts and make cinnamon sugar.
Her recipes are fantastically diverse. There is one for fortune cookies, a fun favor for any Chinese themed party. I like the traditional shortbread ones.Ms. Brody gives the original one along with a spicy one, a whipped one and one that includes peanut butter and jelly. There are biscotti and lady fingers that would be perfect gracing a Sunday afternoon tea. Ms. Brody also includes cookie cups an elegant way to end a dinner. These are just edible crusts that can hold everything form mousse to pudding to fresh fruit and cream. Of course there are the classics as well including oatmeal and refrigerator cookies as well as the must bake chocolate chips. She also has classic Christmas ones too as well as spins on them for some variety.
Cookie bakers rejoice at Ms Brody's newest book.This is chock full of good advice and good recipes. Using it will ensure you will bake the best batches ever!
Saturday, August 31, 2013
Friday, August 30, 2013
Hitting The Cookie Bars
Nothing beats a cookie bar as an after school snack. The best ones are the homemade one, full of yummy ingredients. Cookbook author , Esther Brody , has come up with a great books full of all sorts of bar and brownie recipes. There are all sorts for every one's tastes.
Ms. Brody 's 250 Best Brownies , Bars and Squares (Robert Rose Publishers) has a plethora of not only recipes but advice. This is an excellent book for novice bakers.Ms. Brody give explanations of why a cake could have holes or why it burned. This helps in creating the perfect bar and brownie. She also give good tips such as storing marshmallows in the freezer as well as buying nuts and certain other ingredients in bulk. There are also suggestions for making a healthier treat such as subbing in all natural honey for refined white sugar.
Her recipes are varied and interesting. There are the traditional lemon bars and chocolate brownies. There there are the twists such as the pink lemonade bar that's made with pink lemonade concentrate.. There's also lemon blueberry and lemon cream cheese .She includes a scrumptious gingerbread bar recipe that just right for fall. The brownie recipes are perfect for chocolate lovers plus there's a whole slew of variations, Try the chocolate banana brownies for a different after school treat or make the pecan brownies for a lunchbox or brown bag surprise.Ms Brody is as sweet as her creations., She includes a section on recipes from family and friends
Happiness is a good homemade brownie or cookie bar. Esther Brody gives us the means to make them in her latest cookbook,. Get 250 Best Brownies, Bars And Squares to make classic and new treats for the students (and graduates ) in your life
Ms. Brody 's 250 Best Brownies , Bars and Squares (Robert Rose Publishers) has a plethora of not only recipes but advice. This is an excellent book for novice bakers.Ms. Brody give explanations of why a cake could have holes or why it burned. This helps in creating the perfect bar and brownie. She also give good tips such as storing marshmallows in the freezer as well as buying nuts and certain other ingredients in bulk. There are also suggestions for making a healthier treat such as subbing in all natural honey for refined white sugar.
Her recipes are varied and interesting. There are the traditional lemon bars and chocolate brownies. There there are the twists such as the pink lemonade bar that's made with pink lemonade concentrate.. There's also lemon blueberry and lemon cream cheese .She includes a scrumptious gingerbread bar recipe that just right for fall. The brownie recipes are perfect for chocolate lovers plus there's a whole slew of variations, Try the chocolate banana brownies for a different after school treat or make the pecan brownies for a lunchbox or brown bag surprise.Ms Brody is as sweet as her creations., She includes a section on recipes from family and friends
Happiness is a good homemade brownie or cookie bar. Esther Brody gives us the means to make them in her latest cookbook,. Get 250 Best Brownies, Bars And Squares to make classic and new treats for the students (and graduates ) in your life
Thursday, August 29, 2013
Couscous Simple Yet Exotic
Couscous brings to mind the colorful world of North Africa. It is also a tasty alternative to rice and potatoes. However some home cooks are afraid to try it because they feel it needs exotic ingredients or is fancy equipment .That's far from the truth.It's a dish that anyone can make and the ingredient is a simple one.
Joan Nathan demystified this classic in yesterday's New York Times Dining section..All couscous is just semolina and a little water. The equipment is nothing fancy or even electric - just a steamer and a strainer.Just put the semolina in a large bowl spray it with water.It's then mixed gently with your fingers until tiny clumps form and steamed for fifteen to twenty minutes.. That's it. You can add some olive oil and salt to smooth it and they are recommended for a better couscous. Ms.Nathan includes a recipe that calls for Bob's Red Mill semolina which can be bought anywhere.
Couscous is perfect for the upcoming holiday of Rosh Hashana which starts next weeks. Both Isreali and Moroccan Jews use it in holiday meals. The Israelis make it with lamb shanks and carmelized onions(again a recipe is included here)Like any North African couscous this also has dried fruit such as apricots, raisins figs and prunes. The Moroccan version involves a stew poured over it.It can also go well with grilled lamb shanks and fresh sliced plums and peaches for an American spin.
COuscous is an exotic fare however it's a simple dish to create. Serve it traditionally for the holiday or put an American spin on this side.It's a great way to vary any Rosh Hashana or Labor Day.
Joan Nathan demystified this classic in yesterday's New York Times Dining section..All couscous is just semolina and a little water. The equipment is nothing fancy or even electric - just a steamer and a strainer.Just put the semolina in a large bowl spray it with water.It's then mixed gently with your fingers until tiny clumps form and steamed for fifteen to twenty minutes.. That's it. You can add some olive oil and salt to smooth it and they are recommended for a better couscous. Ms.Nathan includes a recipe that calls for Bob's Red Mill semolina which can be bought anywhere.
Couscous is perfect for the upcoming holiday of Rosh Hashana which starts next weeks. Both Isreali and Moroccan Jews use it in holiday meals. The Israelis make it with lamb shanks and carmelized onions(again a recipe is included here)Like any North African couscous this also has dried fruit such as apricots, raisins figs and prunes. The Moroccan version involves a stew poured over it.It can also go well with grilled lamb shanks and fresh sliced plums and peaches for an American spin.
COuscous is an exotic fare however it's a simple dish to create. Serve it traditionally for the holiday or put an American spin on this side.It's a great way to vary any Rosh Hashana or Labor Day.
Wednesday, August 28, 2013
Brown Bagging It
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.
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.
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.
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