By now everyone knows what has happened to the famed Seaside Heights, NJ boardwalk.A terrible fire destroyed most of it and the many food stands on it. Thanks to this boardwalk and others up and down our coast an entire cuisine has sprung up. It's an interesting and always fun mish mosh of savory and sweet.Anyone who has grow up here can attest to that.
The boardwalk started in 1868 in the furthest southernmost Garden State point, Cape May. It was first a place to stroll and take in the sea air. Other towns such as Atlantic City, in 1870 Point Pleasant and Asbury Park along with Wildwood followed suit. It was only a matter of time before food stands dotted them. The early ones were probably nothing elaborate with a few clam or oyster sellers or men who sold ears of boiled corn., The Great Depression of the 1930's brought burger and hot dog stands, Atlantic City was known for its' famed pork roll sandwiches instead. Pizza and fries were added later on and still are beach time faves.
Of course nothing beats Jersey Shore candy. Atlantic City was the first , making the tasty treat in the late 1800's.Fralinger's the famed candy store, often seen in the HBO hit "Boardwalk Empire" made it then and still makes it now in a variety of flavors. Of course they and their competitor, James' Candy are known for their molasses paddles as well as those heavenly chews - haystacks. The boardwalk is also famous for those addictive candy and caramel apples as well as big puffs of cotton candy. There are also stands that feature frozen custard and chocolate covered bananas. Pennsylvania Dutch import the funnel cake as well as those fried dough blobs zeppolis are another boardwalk standard.
There is nothing as good and decadent as boardwalk cuisine. Hopefully Seaside Heights will serve the same tasty bounty as they have done for decades.It's what they're all about .It's what the Jersey shore is all about too.
Saturday, September 14, 2013
Friday, September 13, 2013
Two End Of Season Faves
The summer season is winding down yet there is still time to enjoy grilling and a garden bounty. This was evident in both Dave Tanis' A City Kitchen and Cathy Barrow's piece in Wednesday's New York Times'Dining section. Both food writers offer ways to still enjoy the warm weather and the culinary gifts it brings.
Mr. Tanis writes about grilling lamb which is perfect for this time of year. September is a great month for cooking outdoors. It's not as hot or humid as July and August are.It's cooler and that means you don;t mind cooking over an open flame. Leg of lamb is perfect for this because it does require a longer grilling period.It does take half an hour for the meat to be prop-erly roasted, Mr Tanis gives it more flavor with an orange juice based marinade and then serves it with couscous and a dried apricot salad.
What would go well with this is Cathy Barrow's article on preserved tomatoes. This is a great recipe for those with extra bumper crops of the fruit. The dish would be good now or even gracing a Thanksgiving or Christmas table as well.She prefers working with the Brandywine variety as well as the Rutgers genus.The recipe is simple Just add them along with store bought lemon juice and kosher salt. Then it's just cooking and jarring them as you would preserves.
The summer may be winding down but that doesn;t mean you have to forgo your faves. Use the grill and thecooling temps to make delicious lamb dishes. Serve with fresh made tomato preserves for an extra boost.Voila - you can still have your wamr weather treats and eat them too!
Mr. Tanis writes about grilling lamb which is perfect for this time of year. September is a great month for cooking outdoors. It's not as hot or humid as July and August are.It's cooler and that means you don;t mind cooking over an open flame. Leg of lamb is perfect for this because it does require a longer grilling period.It does take half an hour for the meat to be prop-erly roasted, Mr Tanis gives it more flavor with an orange juice based marinade and then serves it with couscous and a dried apricot salad.
What would go well with this is Cathy Barrow's article on preserved tomatoes. This is a great recipe for those with extra bumper crops of the fruit. The dish would be good now or even gracing a Thanksgiving or Christmas table as well.She prefers working with the Brandywine variety as well as the Rutgers genus.The recipe is simple Just add them along with store bought lemon juice and kosher salt. Then it's just cooking and jarring them as you would preserves.
The summer may be winding down but that doesn;t mean you have to forgo your faves. Use the grill and thecooling temps to make delicious lamb dishes. Serve with fresh made tomato preserves for an extra boost.Voila - you can still have your wamr weather treats and eat them too!
Thursday, September 12, 2013
Truffles From Le Marche
Late summer is truffle time in Italy. It is a harbinger of fall and the rich ,hearty dishes that grace Northern Italian tables.This fungi , the diamonds of the culinary world, can be added to almost any dish.They impart a rich ,almost smokey flavor and glam up everything from eggs to pasta.
They were the topic of an article in yesterday's New York Dining section.The author,Helene Cooper, was lucky enough to travel there and participate in a truffle hunt.However, she didn't visit the truffle capital,Piemonte but the Marche region on the Adriatic(just south of Venice). here Ms. Cooper found some of the best.Usually the mushroom is traditionally found throughout southern France and of course,northwestern Italy. TheMarche grows tartufo Nero or the black truffle.They're a little less expensive than the white ones.They were a favorite of some of Italy's most famous people.Lucrezia Borgia tried them when she passed through thevtown famous for them,Acqualagna.Pope Julius ii as well as the infamous IlDuce,Benito Mussolini were also affectionados of the black truffle.
Tartuffo Nero can be made several different ways, both fancy and simple.Ms Cooper got to sample a frittata made. With them.Truffle sauce was added to the eggs and then were decorated with truffle shavings.There was also crostini tartuffo, ,slices of grilled bread spread with truffle sauce.There was also turkey scallopini with a truffle sauce as well.
Truffles are a foodie's luxury. if you can visit the Marche region to enjoy them.They truly are the diamonds of the food world.
Wednesday, September 11, 2013
Foodies Giving Back
How can foodies give back on today,Patriot;s Day and for the rest of the season.There are several ways actually. There's a lot we can do to help others in need.To be honest it actually is fun and feels less like an obligation.
Home farmers and gardeners can help by giving their bumper crops to the local food pantry. So many families need fresh fruit and veggies , especially if they have kids. If you have extra tomatoes or lettuce don;t think twice about donating them. If your fruit tree has more than enough for you, then send the extra over.Do it with family, friends and neighbors for a bigger yield and more variety too.If you;re good at canning and cooking, then send over homemade jam along with home cooked sauce . These will be greatly appreciated,
If your church or local community pantry allows home made baked goods then definitely bake for them.If you want , make two or three loaves along with your own. Bake large cookies or even a few batches of muffins or cup cakes. Doing this not only makes you feel good but also hones your baking skills as well. (along with your decorating skills). If you know of a needy child that wants a birthday party, then donate your time and effort to bake a birthday cake .along with festive treats.
Foodies can conribute and help others in the best way we can - with food. We can nourish the body with healthy fruits and vegetables. We can nourish the soul with that good gesture. We can be open as our gardens and as warm as our ovens,
Home farmers and gardeners can help by giving their bumper crops to the local food pantry. So many families need fresh fruit and veggies , especially if they have kids. If you have extra tomatoes or lettuce don;t think twice about donating them. If your fruit tree has more than enough for you, then send the extra over.Do it with family, friends and neighbors for a bigger yield and more variety too.If you;re good at canning and cooking, then send over homemade jam along with home cooked sauce . These will be greatly appreciated,
If your church or local community pantry allows home made baked goods then definitely bake for them.If you want , make two or three loaves along with your own. Bake large cookies or even a few batches of muffins or cup cakes. Doing this not only makes you feel good but also hones your baking skills as well. (along with your decorating skills). If you know of a needy child that wants a birthday party, then donate your time and effort to bake a birthday cake .along with festive treats.
Foodies can conribute and help others in the best way we can - with food. We can nourish the body with healthy fruits and vegetables. We can nourish the soul with that good gesture. We can be open as our gardens and as warm as our ovens,
Tuesday, September 10, 2013
Soothing Teas
The lazy, hazy days of summer are waning and with it comes the craziness of fall. There's school and clubs along with busy social schedules.Nothing says calm like a soothing cup of tea.Better yet if it's herbal and not full of nerve jangling caffeine.
Some of the best brews are the homemade ones. Ginger tea is not only great for de-stressing but also for any butterflies in the stomach. Take one ginger root and slice off the knobs or the entire root.Slice the last thinly or for a more full bodied tea, cut into chunks. Sweeten with dark honey.Another home grown soother is mint tea. You can use either spearmint or peppermint from the garden. Take a few long stalks and steep them in boiling water for about five minutes. This will give you a light green colored drink.Again sweeten with dark honey or agave if you want,
Other herbal teas are just as soothing and you can easily get them at your store.Chamomile is relaxing and good for a nervous stomach. Have a cup or two after a stressful day or even a heavy meal to help with digestion.Rose hip tea is another good choice .You can get these pods from your back yard rose bush or buy them dried and in bags. They are not only the perfect way to wind down but also are loaded with Vitamin C. Several companies like Bigelow and Celestial Seasonings have herbal mixes .Some help with digestion while others are guaranteed to lull you into drowsiness.
If the new school and social season has got you spinning the it;s time for a soothing cup of herbal tea. make it yourself or use a teabag full of different herbs.Either way it's a great way of calming down and enjoying a tranquil night.
Some of the best brews are the homemade ones. Ginger tea is not only great for de-stressing but also for any butterflies in the stomach. Take one ginger root and slice off the knobs or the entire root.Slice the last thinly or for a more full bodied tea, cut into chunks. Sweeten with dark honey.Another home grown soother is mint tea. You can use either spearmint or peppermint from the garden. Take a few long stalks and steep them in boiling water for about five minutes. This will give you a light green colored drink.Again sweeten with dark honey or agave if you want,
Other herbal teas are just as soothing and you can easily get them at your store.Chamomile is relaxing and good for a nervous stomach. Have a cup or two after a stressful day or even a heavy meal to help with digestion.Rose hip tea is another good choice .You can get these pods from your back yard rose bush or buy them dried and in bags. They are not only the perfect way to wind down but also are loaded with Vitamin C. Several companies like Bigelow and Celestial Seasonings have herbal mixes .Some help with digestion while others are guaranteed to lull you into drowsiness.
If the new school and social season has got you spinning the it;s time for a soothing cup of herbal tea. make it yourself or use a teabag full of different herbs.Either way it's a great way of calming down and enjoying a tranquil night.
Monday, September 9, 2013
The Cronut Craze
Just when you thought the macaron craze was hot, here comes the cronut.This is one of those new pastry hybrids,part doughnut, part croissant. it is not only tasty , it's one of the hottest new treats out there.It;s taking the country and even the world by storm.
New York pastry chef, Domique Ansel, came up with this ingenious idea. He took croissant dough and shaped it like a doughnut.it is fried in grapeseed oil.The original ones are filled with a pastry cream, possibly Chantilly covered in sugar and then glazed.Chef Ansel gives his cronuts different flavors every month, August had coconut , while this month, September features raspberry.The price is a very steep five dollars per pastry and there is even a pre order list. Other bakeries from Singapore to Berlin have copied Monsieur Ansel''s recipe adding different twists. There is a Little Italy bakery that stuffs them with cannoli filling and decorates them with candied orange and lemon twists/
One of my local bakeries, Janella's of Maywood NJ sells them and , of course,I had to try a couple. They are just as big as Chef Ansel's and have a type of Chantilly creme in the middle as well as decorating the top. The dough was spongy , reminiscent of a St. Joseph's Day cream puff There was an ample amount of cream too but not that it would squish out all over the place.I liked it.It was tasty, and not as greasy as I thought it would be. I would love to try the one with the cannoli cream. Maybe Janella's will branch out possibly with this or maybe with a dark chocolate filled one.I'm sure Dunkin Donuts will come up with their version soon enough .
Cronuts are here to stay. They are a tasty and different addition to the pastry world. If you haven't then try them. Once eaten, they will be a must have in your life
New York pastry chef, Domique Ansel, came up with this ingenious idea. He took croissant dough and shaped it like a doughnut.it is fried in grapeseed oil.The original ones are filled with a pastry cream, possibly Chantilly covered in sugar and then glazed.Chef Ansel gives his cronuts different flavors every month, August had coconut , while this month, September features raspberry.The price is a very steep five dollars per pastry and there is even a pre order list. Other bakeries from Singapore to Berlin have copied Monsieur Ansel''s recipe adding different twists. There is a Little Italy bakery that stuffs them with cannoli filling and decorates them with candied orange and lemon twists/
One of my local bakeries, Janella's of Maywood NJ sells them and , of course,I had to try a couple. They are just as big as Chef Ansel's and have a type of Chantilly creme in the middle as well as decorating the top. The dough was spongy , reminiscent of a St. Joseph's Day cream puff There was an ample amount of cream too but not that it would squish out all over the place.I liked it.It was tasty, and not as greasy as I thought it would be. I would love to try the one with the cannoli cream. Maybe Janella's will branch out possibly with this or maybe with a dark chocolate filled one.I'm sure Dunkin Donuts will come up with their version soon enough .
Cronuts are here to stay. They are a tasty and different addition to the pastry world. If you haven't then try them. Once eaten, they will be a must have in your life
Saturday, September 7, 2013
A Simple Saturday Dinner
Saturday should be a day to relax yet it's hard to do, especially now in September.There's soccer games to watch or late summer gardening or a day of just simple chores to do . The idea of an elaborate supper to end it is tiring.Cooking is yet another chore You can try take out but that can be greasy and fattening.A better choice is just a simple meal that just consists of very few ingredients.
Sometimes the best suppers are ones with very little thought or choices. Think about getting a baguette and spreading cheese on it.You can get a Boursin or cheddar spread for those or a nice creamy Brie. .If you don't have bread then use crackers. For more sustenance slice up tomatoes and serve them sprinkled with salt. You can also just put olive oil and shredded basil leaves on them.Layer this on the sliced bread instead of the cheese .Another idea is taking thinly sliced ham and putting it with the cheese for a kind of gourmet sandwich.
Salads work well too for a Saturday night meal. Make it heartier with whatever meat you have leftover from the previous week. Sliced cold London Broil works well in a simple green salad.Add some tomatoes and sliced peppers and a quick vinaigrette. You can do the same with chicken or ham , but used a fruit infused vinegar to make the dressing. Doing this will emphasize the meat's flavor. Soup is another easy supper choice. Start with bouillon cubes, tomatoes peppers and precut onions and carrots (you can get this in your store's salad section) then throw in any kind of bean. Simmer and stir for a few minutes and serve with either crusty bread or crackers.
The best thing about a busy Saturday is winding down with a simple supper. It doesn't have to be elaborate.It does have to be good and that's easy to do . All it takes is just basic recipes to create an effortless meal.
Sometimes the best suppers are ones with very little thought or choices. Think about getting a baguette and spreading cheese on it.You can get a Boursin or cheddar spread for those or a nice creamy Brie. .If you don't have bread then use crackers. For more sustenance slice up tomatoes and serve them sprinkled with salt. You can also just put olive oil and shredded basil leaves on them.Layer this on the sliced bread instead of the cheese .Another idea is taking thinly sliced ham and putting it with the cheese for a kind of gourmet sandwich.
Salads work well too for a Saturday night meal. Make it heartier with whatever meat you have leftover from the previous week. Sliced cold London Broil works well in a simple green salad.Add some tomatoes and sliced peppers and a quick vinaigrette. You can do the same with chicken or ham , but used a fruit infused vinegar to make the dressing. Doing this will emphasize the meat's flavor. Soup is another easy supper choice. Start with bouillon cubes, tomatoes peppers and precut onions and carrots (you can get this in your store's salad section) then throw in any kind of bean. Simmer and stir for a few minutes and serve with either crusty bread or crackers.
The best thing about a busy Saturday is winding down with a simple supper. It doesn't have to be elaborate.It does have to be good and that's easy to do . All it takes is just basic recipes to create an effortless meal.
Subscribe to:
Posts (Atom)
Posts
