Eggplant can be a hard sell. Some don't like its' oily flavor after it has been fried. Others are turned off by its' bitter aftertaste. Yet, done right eggplant can be addictive. The flesh can be sweet and creamy .Eating it this way can convert even the most adamant of eggplant haters.
Melissa Clark knows this and explored it in her weekly New York Times Dining column , A Good Appetite yesterday. She has come up with the best recipe for eggplant a creamy dip.Instead of making it part of the main meal she turns it into an appetizer, right in time for fall get togethers and even tail gating parties.This is not baba ghanoush, she claims, this is different because it doesn;t have the usual tahini added..,She combinesthe eggplant instead with a mellow Greek yogurt and olive oil, then spices it with garlic and spikes it with freshly squeezed lemon juice.She recommends adding more olive oil to the dip as well as crunchy pomegranate seeds and mint for color and flavor.
The secret is how to cook it. Ms. Clark chars the eggplant until the skin blackens and as she puts it, the flesh collapses in on itself.Use a wood or charcoal fire as opposed to a gas grill or gas oven, Doing such won;t sear it. The skin will turn to ash and the steady long time over the fire helps to slow cook the flesh.This process also allows the meat to absorb the smokey flavor of the skin, giving it a nice rich flavor. Then it's just peeling off the skin and pureeing the flesh until it's smooth. You can use the grill to make homemade pita, chips as Ms CLark did. These are the perfect mate to the dip.
Even the most averse eggplant hater will love this smokey dip. It's rich and creamy without being overpowering.It's a good introduction to eggplant and especially its' earthy ,sweet taste.
Thursday, September 5, 2013
Wednesday, September 4, 2013
Autumn On The New York Food Scene
September in Manhattan means a lof of things It's the start of the opera and ballet season. Serious movies comes out as the stores are chock full of cool weather styles.its; also the season for new restaurants on this glistening island and its' boroughs.There are an entire menu of interesting just opened or will open soon eateries, perfect after a brisk autumn walk.cuisines.
The New York Times Wednesday Dining section is devoted to the restaurant scene, from interviews with chefs to write ups about the city's latest restaurants. There are some good one along with interesting ones being opened. The section also features some of the trends that are hitting New York as well. Trends include the rediscovery of lamb's neck popular at the trendy restaurants Calliope and - not kidding - Cannibal. Specialty breads will also be making their debuts and with them flavored butters in such tastes as chicken and even seaweed.. Desserts will be more spiced and there will definitely be more Philippine and Thai eateries popping up.
The restaurants are varied and interesting in their cuisine. The Queens place. M. Wells Steakhouse is offering the unique bone in burger . This is a chop where the bone is pulled out right before eating. Eric Clapton is trading music for food as he helps his various partners the reopened French eatery Le Bilboquet. If you want fizzy instead of that, chef Nahid Ahmed will open up 44 Acres where molecular gastronomy will provide diners with interesting takes on everyday ingredients.It'll be situated right next to his already established pub Malt and Mash. A Japanese beer garden will also open up by the name of Ivan Ramen. Macaroon lovers will thrill when Laduree, the famed french bakery from Paris, is expanding into kitchen and into the trendy neighborhood of SoHo. Hopefully they will have hearty cassoulets as well as crouque monsieurs and croque madames for the cold days ahead.
Manhattan becomes a magical city in the fall. Look to new food ideas and restaurants to add to that sparkle. It'll be a foodie's paradise when the leaves fall and a nip comes into the air.
The New York Times Wednesday Dining section is devoted to the restaurant scene, from interviews with chefs to write ups about the city's latest restaurants. There are some good one along with interesting ones being opened. The section also features some of the trends that are hitting New York as well. Trends include the rediscovery of lamb's neck popular at the trendy restaurants Calliope and - not kidding - Cannibal. Specialty breads will also be making their debuts and with them flavored butters in such tastes as chicken and even seaweed.. Desserts will be more spiced and there will definitely be more Philippine and Thai eateries popping up.
The restaurants are varied and interesting in their cuisine. The Queens place. M. Wells Steakhouse is offering the unique bone in burger . This is a chop where the bone is pulled out right before eating. Eric Clapton is trading music for food as he helps his various partners the reopened French eatery Le Bilboquet. If you want fizzy instead of that, chef Nahid Ahmed will open up 44 Acres where molecular gastronomy will provide diners with interesting takes on everyday ingredients.It'll be situated right next to his already established pub Malt and Mash. A Japanese beer garden will also open up by the name of Ivan Ramen. Macaroon lovers will thrill when Laduree, the famed french bakery from Paris, is expanding into kitchen and into the trendy neighborhood of SoHo. Hopefully they will have hearty cassoulets as well as crouque monsieurs and croque madames for the cold days ahead.
Manhattan becomes a magical city in the fall. Look to new food ideas and restaurants to add to that sparkle. It'll be a foodie's paradise when the leaves fall and a nip comes into the air.
Tuesday, September 3, 2013
Keep That Summer Menu
It may be the start of the school year and the football season but it's still summer on the calendar. The weather is still hot and it's almost impossible to use an oven for baking or roasting.You can stick to easy dishes that are both cool and filling.
Don't put away the grill just yet. You have more than a month to make your faves.In fact you can even have your own back yard tail gate party. If you want, start taking advantage of the first apple harvests and make a fruit chutney . This would go well with pork chops or even pork burgers.Treat the kids and their friends to burgers and hot dogs , especially after a grueling first week of school or after the first big game. There's still time to make all those salads too, like homemade macaroni, potato and cole slaw. Don;t think about making any elaborate veggie dishes either. Use the last of your garden harvest for grilling them with some olive oil and freshly picked rosemary.
Even though the kids would like fresh baked cookies and cupcakes for an after school snack or dessert, again convince them that cool is better. They can still have their favorite snaps or chocolate chip cookies but turn them into sandwiches. Have them roll these treats in sprinkles nuts or chocolate chips for added fun. You can also make all natural Popsicles or try frozen bananas dipped in chocolate. For a nice weekday dessert, think about an icebox cake or an ice cream pie which is easy to make. Take a ready made crust, then just add your favorite ice cream and top with fruit,, hot fudge, caramels and whipped cream.It's a nice tasty end that doesnt require a lot of work or a hot oven
Just because it's after Labor Day you have to put away the grill and all those yummy summer foods. The season has a few more weeks and with it , hot days. Don't start in on all those heavy fall foods. Keep it summery and light.
Don't put away the grill just yet. You have more than a month to make your faves.In fact you can even have your own back yard tail gate party. If you want, start taking advantage of the first apple harvests and make a fruit chutney . This would go well with pork chops or even pork burgers.Treat the kids and their friends to burgers and hot dogs , especially after a grueling first week of school or after the first big game. There's still time to make all those salads too, like homemade macaroni, potato and cole slaw. Don;t think about making any elaborate veggie dishes either. Use the last of your garden harvest for grilling them with some olive oil and freshly picked rosemary.
Even though the kids would like fresh baked cookies and cupcakes for an after school snack or dessert, again convince them that cool is better. They can still have their favorite snaps or chocolate chip cookies but turn them into sandwiches. Have them roll these treats in sprinkles nuts or chocolate chips for added fun. You can also make all natural Popsicles or try frozen bananas dipped in chocolate. For a nice weekday dessert, think about an icebox cake or an ice cream pie which is easy to make. Take a ready made crust, then just add your favorite ice cream and top with fruit,, hot fudge, caramels and whipped cream.It's a nice tasty end that doesnt require a lot of work or a hot oven
Just because it's after Labor Day you have to put away the grill and all those yummy summer foods. The season has a few more weeks and with it , hot days. Don't start in on all those heavy fall foods. Keep it summery and light.
Monday, September 2, 2013
Labor And Food
As anyone knows it takes a lot of human and even animal labor to put food on our tables. Think of this as you either spend part of the dya grilling food shopping or just going for fries and a Coke.For those serving you if you can give them a tip, make it a lot more generous. Thank or think of those that toiled the fields , baked your bread and cooked your food. Take time to thank the busboys as well as those check out cashiers at your stores. Think of the farmers and migrant workers who picked your fruit and veggies and had to undergo a lot so you can have that plum or tomato
The food industry is a tough and hard one at times. On this Labor Day, consider this. It'll help in dealing with any late delivered meal or long line.
The food industry is a tough and hard one at times. On this Labor Day, consider this. It'll help in dealing with any late delivered meal or long line.
Saturday, August 31, 2013
The Best Cookie Cookbook Ever!
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!
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!
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.
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