Happy July 4th everyone! This will be a short Foodie Pantry because there are fireworks and cupcakes to enjoy!
Enjoy today but remember the freedoms our ancestors and forefathers worked hard for during that hot summer in 1776. Their quest and fight for freedom opened the doors to the immigrants who brought us our culinary staples, hotdogs and hamburgers from Germany, pizza and spaghetti from Italy , croissants and coq au vin from France,chow mein and wontons from China, curry and samosas from India , okra and yams from Nigeria and Ghana, grape leaves from Greece saffron buns from Sweden and Norway, paella and green olives from Spain vodka from Russia, pierogies from Poland, and tempura and sushi from Japan. every country , every person has contributed to the patchwork quilt that is the American diet. Our biggest contributors , of course were the indigenous peoples who , not only sacrificed their land to us but also their crops and hunting methods. We owe them a huge debt of gratitude for so many reasons.
Enjoy today! Munch on that dog or burger, wash it down with a beer or a Coke. You have the freedom to do so, thanks to our founding fathers.
Saturday, July 4, 2015
Friday, July 3, 2015
Amping Up Your Barbecue
July Fourth not only signifies the birth of our nation but also the start of the barbecue season. It's time to amp up the old tired recipes and try some new recipes. Shoot some spark in your outdoor grilling for tastier and fun meals.
Most home grillers make just beef and turkey, but you can try bison and emu as well. Both are flavorful and lower in fat and calories. Emu is 95 percent fat free and it's perfect for dieters who still love a rich burger but don't want the pounds,Bison is only 152 calories too and it is another alternative to beef. Some gourmet supermarkets do sell both meats but you can also get them on line Of course you can also take the traditional recipe and give it a tweak. Add a dash of chili powder for some heat or even cumin for a more exotic flavor. Adding the last is a health benefit because it aids digestion. Another way to ratchet up those burgers is by serving them on brioches . Top with a homemade chutney for flavor.Hot dogs, another summer classic, can also be transformed into a gourmet treat. Slit the dogs before cooking and when they're hot off the grill stuff them with real English cheddar and apple wood smoked bacon Good cheese shops will have several different kinds of cheddars while the bacon can be had at the local grocery.
Potato salad is another must have for a barbecue. The usual recipe has mayo and celery however you can try it Moroccan style with tomatoes and saffron. Paprika and cumin are also stirred in for color and zing.Home chefs can also make one with an oil and vinegar dressing, using champagne vinegar and chervil. Mediterranean style is also good especially when you're serving kabobs.This one has feta cheese . kalamata olives and rosemary.,It is also eye catching thanks to using baby red, whit,e and purple spuds. For a really different spin try sweet potatoes.They have to be roasted first, usually with a drizzle of olive oil They need a simple dressing such as a red wine vinaigrette. because of their intense sweet flavor . Macaroni salad is always on the picnic table. Mix it up by subbing in soba noodles or penne instead of the usual elbow kind Give family and guests something to talk about with an Asian style pasta salad , complete with spicy Thai chilis and peanuts. Meats and fish can also be added .Try grilled chicken and even salmon to rev up the noodles. Another tasty and rarely made dish is the Neopolitan tomatoes and bread salad. This is taking sliced tomatoes and onions and mixing it with cubes of stale Italian bread and olive oil. Rosemary and oregano are also used. The salad should be made two to three hours in advance and chilled.
Zest up your barbecue wit exotic meats and salads. Revamp the classic into new and tastier recipes. It'll make your barbecue much more special and exciting.
Most home grillers make just beef and turkey, but you can try bison and emu as well. Both are flavorful and lower in fat and calories. Emu is 95 percent fat free and it's perfect for dieters who still love a rich burger but don't want the pounds,Bison is only 152 calories too and it is another alternative to beef. Some gourmet supermarkets do sell both meats but you can also get them on line Of course you can also take the traditional recipe and give it a tweak. Add a dash of chili powder for some heat or even cumin for a more exotic flavor. Adding the last is a health benefit because it aids digestion. Another way to ratchet up those burgers is by serving them on brioches . Top with a homemade chutney for flavor.Hot dogs, another summer classic, can also be transformed into a gourmet treat. Slit the dogs before cooking and when they're hot off the grill stuff them with real English cheddar and apple wood smoked bacon Good cheese shops will have several different kinds of cheddars while the bacon can be had at the local grocery.
Potato salad is another must have for a barbecue. The usual recipe has mayo and celery however you can try it Moroccan style with tomatoes and saffron. Paprika and cumin are also stirred in for color and zing.Home chefs can also make one with an oil and vinegar dressing, using champagne vinegar and chervil. Mediterranean style is also good especially when you're serving kabobs.This one has feta cheese . kalamata olives and rosemary.,It is also eye catching thanks to using baby red, whit,e and purple spuds. For a really different spin try sweet potatoes.They have to be roasted first, usually with a drizzle of olive oil They need a simple dressing such as a red wine vinaigrette. because of their intense sweet flavor . Macaroni salad is always on the picnic table. Mix it up by subbing in soba noodles or penne instead of the usual elbow kind Give family and guests something to talk about with an Asian style pasta salad , complete with spicy Thai chilis and peanuts. Meats and fish can also be added .Try grilled chicken and even salmon to rev up the noodles. Another tasty and rarely made dish is the Neopolitan tomatoes and bread salad. This is taking sliced tomatoes and onions and mixing it with cubes of stale Italian bread and olive oil. Rosemary and oregano are also used. The salad should be made two to three hours in advance and chilled.
Zest up your barbecue wit exotic meats and salads. Revamp the classic into new and tastier recipes. It'll make your barbecue much more special and exciting.
Thursday, July 2, 2015
The Fun Of Fish Boils
One of the greatest joys of summer is the fish boil. If you're by a beach whether seaside or lakeside then there's bound to be one. It's a great way of enjoying the day's catch as well as the veggies of the season. These beach barbecues are also a fun way to spend meal with friends and enjoy good company.
The New York Times Food section featured in its' outdoor cooking issue. Regular contributor , Kim Severson, got the chance to try several variations as well as writing about them. Boils are nothing new and are as American as squash and popcorn..The coastal indigenous tribes first created them cooking, seafood along with corn as a meal after fishing. Potatoes were added probably in the early 1800's. Various regions have customized, for example the Great Lakes fish boils have a decidedly Scandinavian influence while the Louisiana is pure Cajun. New Englanders enjoy the Maine Lobster boil. The fish varies from region to region depending on where you are. The Great Lakes boil up white fish along with onions and potatoes. Peppercorns, bay leaves and allspice, the last taken from Swedish immigrants flavor it. Lousiana's boils boast of - what else - crawdaddies and then lobster along with different spices. A Texas boil calls for the addition of Old Bay spice as and lemons. Those along the Chesapeake Bay use crabs, fresh from the bay with a good dousing of O.J. spice a mix of dried garlic and other seasonings.
One of the most famous boils is Frogmore stew. This is a relatively new invention being created by a shrimper, Richard Gay in the early 1960s. He threw shrimp and leftovers into a pot of boiling water while he was on a National Guard exercise. He named it Frogmore after a community on St. Helena Island.By the seventies it was a staple in Low Country restaurants. It is easy to recreate and Ms Severson uses an expert , Ben Moises' a retired Game Warden's recipe. You'll need about six ears of corn and a cup and a half of Old Bay seasoning. Mr Moise recommends two pound of kielbasa or any other sausage. (Italian is fine here) and about two and a half pounds of shrimp in the shell. The sausage and corn are boiled first in a large pot (think lobster pot or the largest soup pot you have) in a mix of water and Old Bay,The meat and corn are cooked for eight minutes and then add the shrimp. It;'s then cooked two or three minutes more and the whole pot is dumped onto spread newspapers and then seasoned with more Old Bay seasoning. Anybody can create their own boil using the seafood and different spices. Just make sure you have the corn and potatoes too, and beer. Beer is sometimes added to the water, most of the times it's just to wash down everything. Also serve plain brown bread and cole slaw.
Fish boils are a fun way to enjoy both the season and seafood.Gather up some friends , make an outdoor fire and cook the simple mix of fish ,potatoes and corn for some basic deliciousness. It's the perfect cook out.
The New York Times Food section featured in its' outdoor cooking issue. Regular contributor , Kim Severson, got the chance to try several variations as well as writing about them. Boils are nothing new and are as American as squash and popcorn..The coastal indigenous tribes first created them cooking, seafood along with corn as a meal after fishing. Potatoes were added probably in the early 1800's. Various regions have customized, for example the Great Lakes fish boils have a decidedly Scandinavian influence while the Louisiana is pure Cajun. New Englanders enjoy the Maine Lobster boil. The fish varies from region to region depending on where you are. The Great Lakes boil up white fish along with onions and potatoes. Peppercorns, bay leaves and allspice, the last taken from Swedish immigrants flavor it. Lousiana's boils boast of - what else - crawdaddies and then lobster along with different spices. A Texas boil calls for the addition of Old Bay spice as and lemons. Those along the Chesapeake Bay use crabs, fresh from the bay with a good dousing of O.J. spice a mix of dried garlic and other seasonings.
One of the most famous boils is Frogmore stew. This is a relatively new invention being created by a shrimper, Richard Gay in the early 1960s. He threw shrimp and leftovers into a pot of boiling water while he was on a National Guard exercise. He named it Frogmore after a community on St. Helena Island.By the seventies it was a staple in Low Country restaurants. It is easy to recreate and Ms Severson uses an expert , Ben Moises' a retired Game Warden's recipe. You'll need about six ears of corn and a cup and a half of Old Bay seasoning. Mr Moise recommends two pound of kielbasa or any other sausage. (Italian is fine here) and about two and a half pounds of shrimp in the shell. The sausage and corn are boiled first in a large pot (think lobster pot or the largest soup pot you have) in a mix of water and Old Bay,The meat and corn are cooked for eight minutes and then add the shrimp. It;'s then cooked two or three minutes more and the whole pot is dumped onto spread newspapers and then seasoned with more Old Bay seasoning. Anybody can create their own boil using the seafood and different spices. Just make sure you have the corn and potatoes too, and beer. Beer is sometimes added to the water, most of the times it's just to wash down everything. Also serve plain brown bread and cole slaw.
Fish boils are a fun way to enjoy both the season and seafood.Gather up some friends , make an outdoor fire and cook the simple mix of fish ,potatoes and corn for some basic deliciousness. It's the perfect cook out.
Wednesday, July 1, 2015
The Outdoor Cooking Issue
Hot weather brings out the primal in us and that includes how we cook. Home chefs get the urge to roast over coals or an open fire. It is the most basic way to roast any kind of meat -and, without a doubt - the most delicious.
The editors at the New York Times Food section realized this and dedicated today's issue to everything grilled , from duck to taters.There are some great articles on how to create a fish boil (more on that tomorrow)to cooking game on a stick. All the regulat contributors have given some interesting recipes. Melissa Clark, of A Good Appetite gives us a one from her parent's Depression era experience .It is simply taking potatoes and roasting them on a bonfire. Her parents then took the recipe and adapted it to their living room fireplace. The end result is a charred and well cooked spud . The inside is a nicely mushed flesh that deserves gobs of butter and salt. Ms. Clarks' parents ate them plain which is fine too.The wood smoke flavor stays with the potatoes and imparts a rich smoky flavor. David Tanis of A City Kitchen gives the perfect barbecue side - baked beans. These came from his first summer job as a ranch hand. It's a simple dish made with pinto beans and onions. Bay leaf, bacon - of course - and paprika give the dish its' much beloved flavor.This can be made on a stove top or over a fire in cast iron pot.The beans can be made two days in advance if you have a busy grilling day.
Then there is the catching, cooking and eating. Newcomer and owner chef of the famed Spotted Pig and John Dory Oyster Bar April Bloomfield give an interesting recipe for smoked bluefish salad.Her catch - the popular bluefish -is then smoked over heavily scented chips like hickory or mesquite.The bluefish is then flaked for the salad.Bibb lettuce is the base as tomatoes , onions and eggs are also added. Homemade buttermilk dressing is then drizzled on top. It's a great way to have the bluefish instead of grilling it to reduce the oiliness. ANother intriguing one is Steven Rinella's piece on roasting meat on a stick. This is a more involved cooking method that involves forked and straight sticks. The fire is also made from sticks , namely deciduous trees such as apple cherry, alder and mesquite. The meat used is duck and it is salted with coarse salt after it's been spatchcocked or splayed open. This is not a quick method. The duck must be cooked over an open flame for forty minutes. Chicken takes an entire hour. A quicker cook is just chucking the meat on hot coals as two food writer brothers Matt and Ted Lee did.This is imitating what President Dwight D. Eisenhower did They give a large steak a flavorful coffee- chili dry rub and the it is literally flung on hot natural chunk charcoal.In ten minutes time you have a tasty , fat free - it melts on the coals, cut to enjoy.
The warm weather brings out our Paleo side. We want the fire roasted taste of any meat- from fish to fowl to beef. Luckily we have The New York Times Outdoor Cooking issue to hel[ us get in touch with our primitive cook side..
The editors at the New York Times Food section realized this and dedicated today's issue to everything grilled , from duck to taters.There are some great articles on how to create a fish boil (more on that tomorrow)to cooking game on a stick. All the regulat contributors have given some interesting recipes. Melissa Clark, of A Good Appetite gives us a one from her parent's Depression era experience .It is simply taking potatoes and roasting them on a bonfire. Her parents then took the recipe and adapted it to their living room fireplace. The end result is a charred and well cooked spud . The inside is a nicely mushed flesh that deserves gobs of butter and salt. Ms. Clarks' parents ate them plain which is fine too.The wood smoke flavor stays with the potatoes and imparts a rich smoky flavor. David Tanis of A City Kitchen gives the perfect barbecue side - baked beans. These came from his first summer job as a ranch hand. It's a simple dish made with pinto beans and onions. Bay leaf, bacon - of course - and paprika give the dish its' much beloved flavor.This can be made on a stove top or over a fire in cast iron pot.The beans can be made two days in advance if you have a busy grilling day.
Then there is the catching, cooking and eating. Newcomer and owner chef of the famed Spotted Pig and John Dory Oyster Bar April Bloomfield give an interesting recipe for smoked bluefish salad.Her catch - the popular bluefish -is then smoked over heavily scented chips like hickory or mesquite.The bluefish is then flaked for the salad.Bibb lettuce is the base as tomatoes , onions and eggs are also added. Homemade buttermilk dressing is then drizzled on top. It's a great way to have the bluefish instead of grilling it to reduce the oiliness. ANother intriguing one is Steven Rinella's piece on roasting meat on a stick. This is a more involved cooking method that involves forked and straight sticks. The fire is also made from sticks , namely deciduous trees such as apple cherry, alder and mesquite. The meat used is duck and it is salted with coarse salt after it's been spatchcocked or splayed open. This is not a quick method. The duck must be cooked over an open flame for forty minutes. Chicken takes an entire hour. A quicker cook is just chucking the meat on hot coals as two food writer brothers Matt and Ted Lee did.This is imitating what President Dwight D. Eisenhower did They give a large steak a flavorful coffee- chili dry rub and the it is literally flung on hot natural chunk charcoal.In ten minutes time you have a tasty , fat free - it melts on the coals, cut to enjoy.
The warm weather brings out our Paleo side. We want the fire roasted taste of any meat- from fish to fowl to beef. Luckily we have The New York Times Outdoor Cooking issue to hel[ us get in touch with our primitive cook side..
Tuesday, June 30, 2015
Summer Cooking Checklist
It is summer and surprisingly we should be stocking up on certain staples for the season ahead Usually this is done for fall and winter but there are also certain foods and ingredients that are vital for warm weather cooking. It makes for easy,breezy summer cooking.
One of the musts of any summer kitchen is olive oil. This can be used for salads , marinades and fries.it's perfect for making that French summer classic -bagnat-an olive oil drenched veggie and tuna sandwich. Mix it wit some hot pepper flakes , rosemary or even dried lavender for a dip for French or Italian bread. Lemon is another summer must have. Again it is great as a vinegar alternative or in a marinade. Also have plenty of it around for home made lemonade and iced tea.(it can also be used for beauty too, in lightening hair for natural highlights and as a facial astringent). Tomatoes are another summer kitchen must. Luckily some of the first harvests are coming in. It can be chopped up for bruschetta or salsa or coarsely chopped for a fresh tomato sauce. Tomatoes Provencale are an excellent side , perfect with grilled steak. The grape and cherry ones make healthy and tasty snacks for the kids too. Strawberries and bananas should also be on hand. These are great in salads, smoothies and parfaits.
Always have rice on hand.It's an easy cook up in hot weather and it's versatile with almost everything. It can be added to bolster up soup or made into an interesting salad with peas and parsley. Rice can be used to make an easy pudding too.Any macaroni is another summer basic. It can be the base of so many different salads as well as being turned into a hot ,tasty meal in one pot pasta. Combine it and broth for a quick soup on a rare chilly day. Bouillon cubes are another must They are great in making quick broths or instant homemade soups like minestrone. Every home chef should also have a box of crackers handy. These can be just plain Saltines or the more buttery Ritz. Apart from being a good snack for the beach or picnic, they can be ground into crumbs for coating veggies and fried chicken. Cracker crumbs are also good for breading shrimp and fresh caught crabs. I like to have flour too, It's great for making batters for squash flowers and crepes. Also have seltzer on hand too. Yes it's refreshing as a drink but it's superb to add to batters and dough for lightness and fluffiness.
It may be summer but you still need to stock up. Keep these basics on hand to create tasty dishes and desserts. It'll make for easy cooking, grilling and baking
One of the musts of any summer kitchen is olive oil. This can be used for salads , marinades and fries.it's perfect for making that French summer classic -bagnat-an olive oil drenched veggie and tuna sandwich. Mix it wit some hot pepper flakes , rosemary or even dried lavender for a dip for French or Italian bread. Lemon is another summer must have. Again it is great as a vinegar alternative or in a marinade. Also have plenty of it around for home made lemonade and iced tea.(it can also be used for beauty too, in lightening hair for natural highlights and as a facial astringent). Tomatoes are another summer kitchen must. Luckily some of the first harvests are coming in. It can be chopped up for bruschetta or salsa or coarsely chopped for a fresh tomato sauce. Tomatoes Provencale are an excellent side , perfect with grilled steak. The grape and cherry ones make healthy and tasty snacks for the kids too. Strawberries and bananas should also be on hand. These are great in salads, smoothies and parfaits.
Always have rice on hand.It's an easy cook up in hot weather and it's versatile with almost everything. It can be added to bolster up soup or made into an interesting salad with peas and parsley. Rice can be used to make an easy pudding too.Any macaroni is another summer basic. It can be the base of so many different salads as well as being turned into a hot ,tasty meal in one pot pasta. Combine it and broth for a quick soup on a rare chilly day. Bouillon cubes are another must They are great in making quick broths or instant homemade soups like minestrone. Every home chef should also have a box of crackers handy. These can be just plain Saltines or the more buttery Ritz. Apart from being a good snack for the beach or picnic, they can be ground into crumbs for coating veggies and fried chicken. Cracker crumbs are also good for breading shrimp and fresh caught crabs. I like to have flour too, It's great for making batters for squash flowers and crepes. Also have seltzer on hand too. Yes it's refreshing as a drink but it's superb to add to batters and dough for lightness and fluffiness.
It may be summer but you still need to stock up. Keep these basics on hand to create tasty dishes and desserts. It'll make for easy cooking, grilling and baking
Monday, June 29, 2015
Summer's One Pot Meals
Summer is a time for easy cooking and easy eating. However grilling and microwave gets old fast. What to do ? Try a one pot meal. They're still have that homemade goodness yet are a snap to put together. Best of all - there's only one pot to wash.
One of my faovirtes it pne pot pasta. My family hs made thos for decades, namle with farfalle or bowtie pasta but any other kinds like wagon wheel pasta or those cute shaped ones like paws and cat faces ( you can go to www.pastashoppe.com to pick up these adorable shaped pasta like bunnies and palm trees).There;s no need to cook the pasta and sauce separately The pasta cooks in the sauce and the last is a simple mix of just water garlic , oil and tomato sauce .I used a dash of leftover pizza sauce and it gave it a nice bite. The dish takes only 20 to 30 minutes tops to create. Even better is when it's reheated with butter or margarine the next day. Chili, usually, considered a winter dish, can be a hot weather fave too. You can even make it in a slow cooker in the morning and have a nice warm meal to enjoy outside. Another plus is as the season progresses you can use fresh picked tomatoes and peppers, especially if you're growing jalapenos. Chili is also perfect for topping those just from the grill dogs too.
Stews, another cold weather staple can be made in the middle of summer.It , too. Again it's just a one pot meal. It's actually great during this time because you can use fresh picked veggies and herbs like carrots and sage. Another plus is that there's always a lot left over so you can freeze some and save it for another warm day. If you're craving biscuits to go with your stew, then head over to your local Dunkin Donuts or grocery store where they're already made, thus saving you heating up the oven.Goulash, a variation of stew, can be made too during these steamy days . It needs ground beef along with paprika for zing Add some elbow macaroni but that's up to you Turkey can also be subbed in for the beef as well. A French country pot, similar to the country's famed dish, cassoulet, It is rich with kidney and garbanzo beans, along with Italian sausage and various herbs. It's the perfect Saturday night dish, served outside with good Merlot and a loaf of crusty French bread.
Summer is here but that doesn't mean sandwiches an barbecue for dinner. Cook up one pot meal for a hearty warm weather dish that's easy to make and easy to eat. It's a snap.
One of my faovirtes it pne pot pasta. My family hs made thos for decades, namle with farfalle or bowtie pasta but any other kinds like wagon wheel pasta or those cute shaped ones like paws and cat faces ( you can go to www.pastashoppe.com to pick up these adorable shaped pasta like bunnies and palm trees).There;s no need to cook the pasta and sauce separately The pasta cooks in the sauce and the last is a simple mix of just water garlic , oil and tomato sauce .I used a dash of leftover pizza sauce and it gave it a nice bite. The dish takes only 20 to 30 minutes tops to create. Even better is when it's reheated with butter or margarine the next day. Chili, usually, considered a winter dish, can be a hot weather fave too. You can even make it in a slow cooker in the morning and have a nice warm meal to enjoy outside. Another plus is as the season progresses you can use fresh picked tomatoes and peppers, especially if you're growing jalapenos. Chili is also perfect for topping those just from the grill dogs too.
Stews, another cold weather staple can be made in the middle of summer.It , too. Again it's just a one pot meal. It's actually great during this time because you can use fresh picked veggies and herbs like carrots and sage. Another plus is that there's always a lot left over so you can freeze some and save it for another warm day. If you're craving biscuits to go with your stew, then head over to your local Dunkin Donuts or grocery store where they're already made, thus saving you heating up the oven.Goulash, a variation of stew, can be made too during these steamy days . It needs ground beef along with paprika for zing Add some elbow macaroni but that's up to you Turkey can also be subbed in for the beef as well. A French country pot, similar to the country's famed dish, cassoulet, It is rich with kidney and garbanzo beans, along with Italian sausage and various herbs. It's the perfect Saturday night dish, served outside with good Merlot and a loaf of crusty French bread.
Summer is here but that doesn't mean sandwiches an barbecue for dinner. Cook up one pot meal for a hearty warm weather dish that's easy to make and easy to eat. It's a snap.
Saturday, June 27, 2015
This Book Cooks This Book Rocks
Old fashioned cookbooks are hard to find. Nowadays, they're embracing the latest trend or cuisine instead of focusing on the basics.A new cookbook, however, is shining through all that. It promotes using farm fresh ingredients with old fashioned cooking methods. This makes for some delicious dishes for both humans and even their canine companions!
This unusual cookbook is This Book Cooks (Artichoke Publishers, ) by Kerry Dunnings,who is also a food columnist, culinary consultant as well as a food judge and recipe developer. She is a Ben Franklin award winner for a previous cookbook, Tasting The Seasons. Chef Dunnings is refreshingly different in that she uses old fashioned cooking methods to create yummy dishes, There is no mention of microwaves anywhere, nor plastic containers.either. She also has a 365 day ecological challenge.It involves growing your own fruits and veggies along with making the daily diet more colorful. This last is done by incorporating a larger variety of fruits and veggies into meals. There's also a section on repurposing - a good idea to pass onto the younger home chefs in the household. This saves on waste and promotes household sustainability There is also the old fashioned challenge that involve making foods such as cakes and cookies form scratch and of course getting rid of that microwave . This last can be considered a danger be cause of electromagnetic radiation leakage.
Since this is really an old fashioned kind of cookbook, the recipes are blissful throwbacks to early 20th Century cooking Yet they also are pretty trendy too. There is a spicy spinach and polenta lasagna that could be seen in any hip Manhattan eatery while her Oriental Flank steak is reminiscent of a cozy Saturday night dinner at home. I love her marinated beef tenderloin recipe. This is a labor intensive one that requires marinating, rubbing and saucing. It is a flavorful one also, with a pineapple marinade, followed by a savory dry rub and sweet and peppery barbecue sauce. Of course she had delicious veggie recipes too, such as baked spinach and cheese and her spin on ratatouille featuring potatoes. There Is a great section on not only homemade human treats but canine ones too..Chef Dunnings gives us healthy whole wheat treats made with all natural wheat germ, wheat flour and molasses along with every pup's dream peanut butter treats. For us people there is her mother's Old Fashioned sugar cookies and pear cake, made with the ripe fruit , apple cider and cloves for an aromatic dessert. Chef Dunnings has a tasty ginger stuffed date recipe that would be perfect at any Christmas dessert table.
This Book Cooks is the perfect book for the home chef wanting a more old fashioned style of cooking and baking.The recipes are honest and pure as well as being delicious for both human and dog. Buy it today and create tasty meals and treats for you and your canine child.
This unusual cookbook is This Book Cooks (Artichoke Publishers, ) by Kerry Dunnings,who is also a food columnist, culinary consultant as well as a food judge and recipe developer. She is a Ben Franklin award winner for a previous cookbook, Tasting The Seasons. Chef Dunnings is refreshingly different in that she uses old fashioned cooking methods to create yummy dishes, There is no mention of microwaves anywhere, nor plastic containers.either. She also has a 365 day ecological challenge.It involves growing your own fruits and veggies along with making the daily diet more colorful. This last is done by incorporating a larger variety of fruits and veggies into meals. There's also a section on repurposing - a good idea to pass onto the younger home chefs in the household. This saves on waste and promotes household sustainability There is also the old fashioned challenge that involve making foods such as cakes and cookies form scratch and of course getting rid of that microwave . This last can be considered a danger be cause of electromagnetic radiation leakage.
Since this is really an old fashioned kind of cookbook, the recipes are blissful throwbacks to early 20th Century cooking Yet they also are pretty trendy too. There is a spicy spinach and polenta lasagna that could be seen in any hip Manhattan eatery while her Oriental Flank steak is reminiscent of a cozy Saturday night dinner at home. I love her marinated beef tenderloin recipe. This is a labor intensive one that requires marinating, rubbing and saucing. It is a flavorful one also, with a pineapple marinade, followed by a savory dry rub and sweet and peppery barbecue sauce. Of course she had delicious veggie recipes too, such as baked spinach and cheese and her spin on ratatouille featuring potatoes. There Is a great section on not only homemade human treats but canine ones too..Chef Dunnings gives us healthy whole wheat treats made with all natural wheat germ, wheat flour and molasses along with every pup's dream peanut butter treats. For us people there is her mother's Old Fashioned sugar cookies and pear cake, made with the ripe fruit , apple cider and cloves for an aromatic dessert. Chef Dunnings has a tasty ginger stuffed date recipe that would be perfect at any Christmas dessert table.
This Book Cooks is the perfect book for the home chef wanting a more old fashioned style of cooking and baking.The recipes are honest and pure as well as being delicious for both human and dog. Buy it today and create tasty meals and treats for you and your canine child.
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