Summer baking isn't always an easy thing.Who wants to create a complicated torte when it's ninety degrees outside?However there are some tasty baked treats that require almost no work, They are the fruit filled buckles, crisps and cobblers. They are baking at it's simplest but also at its' most delicious.
For starters, buckles, crisps and cobblers are somewhat alike but there are some differences. Buckles are more buttery and cakelike. Fruit of the season is mixed with a rich batter and sometimes topped with a streusel topping. It's one of America's oldest dessert recipe, having been made in colonial New England kitchens. Originally it was made with blueberries but now home bakers can use peaches and nectarines as well as raspberries and blackberries. It does have to be made with wet fruit hence the buckling effect so unfortunately apples and pears won't work with it.Melissa Clark offered a recipe in her A Good Appetite column in Wednesday's New York Times Food column. Hers is made with mixed berries such as blueberries and blackberries along with black raspberries. She also gives it a light sprinkle of cinnamon too and tops the finished buckle with iced cream. Whipped cream or even crème fraiche also goes well with it too.
Crisps are somewhat easier to make and a good starting off point for novice home bakers.They're simply a mix of sugar butter and flour poured over fruit. They can be made with everything from rhubarb and strawberries to apples and peaches. Apple crisps sometimes have oats added to them as well but it's up to the baker. They're a snap to make , and a fun back to school treat to make with the kids serve with mounds of cool Whip or iced cream.Cobbler is another simple dessert that can be made with frozen biscuits. Bisquick can also be used to create a tasty topping as can yellow cake mix. Your best bet is a scratch one using flour and baking powder for a light fluffy one. Some home bakers add oatmeal and cinnamon but save that for the crisps. French style has one or two eggs in it for a much more cakier topping.A good cobbler is an equal blend of biscuit that's not too sweet and that will sop up the fruits' juices and fruits that will bake up soft and pulpy. Cobblers can also be made with cherries and blackberries but the peach kind is the best. Again you can serve it with vanilla ice cream , crème fraiche or good old whipped cream.
The weather is sweltering yet you can still bake. Try the super easy buckles crisps or cobblers with the fruit of the season. They are a snap to make and oh so delicious to eat.
Saturday, August 29, 2015
Friday, August 28, 2015
A New Kind Of Deli
Walk into any deli and you're going to see the usual stuff. There's a display case of mayo drenched salads, and an array of deli meats. What you won't find is chaga or even a tank of live eels. Where could you be? At Harry & Ida's , a deli restaurant mash up that's an East Village staple.
Jeff Gordonier wrote about this interesting and mind blowing deli in Wednesday's New York Times Food section. It was created by Will and Julie Horowicz and named for their great-grandparents who were deli owners themselves. The newest generation keeps certain culinary traditions such as hefty brisket sandwiches, fresh killed and smoked eels and brined beef tongues. The first won Mr. Horowicz the top prize in the Brisket King of NYC competition. The deli's restaurant division Ducks is also garnering attention for its' barbecue, also winning recognition and second place at the Kingsford Invitational barbecue contest.The Horowicz's didn't come to their family's business easily.Ms. Horowicz was a Vassar grad , teaching English on the island of Reunion, off the coast of Madagascar. Her brother, a ping pong enthusiast (who has a fondness for playing the game au natural) had to come up with a snack heavy menu for the Flatiron district table tennis hangout SPIN New York.After garnering knowledge at SPIN, they opened up Harry & Ida's , definitely a homage to the family business
What makes them different than their great grandparents deli is their choice of foods.It's not just traditional Jewish deli foods but others that are from the American South, Native American and Asian traditions.Chaga sits marinating in a jar as Will Horowicz turns this Russian fungi into a tea. It's certainly not the traditional Dr. Brown's celery and cream sodas that are standard issue at any New York City deli.There is skate(!) jerky along with cattails (!!!) marinate in brine,. The last is a standard in indigenous cuisine and tastes like cucumber Pickled ,it'll fit in well in the Horowicz's deli, standing in for the traditional dill pickle. There are also brining crab apples, a sight not seen at any other eatery . Spruce , another North American food is also on the menu.. The brother and sister are big into foraging as well as fermentation, This is what makes the deli a stand out.They experiment, not selling for the everyday stuff like cole slaw and potato salad.
Harry and Ida's is a blend of new and old thanks to Will and Julie Horowicz. They blend traditional deli foods with new spins and ancient techniques. It's what makes their deli unique in a city full of the usual pastrami sandwiches.
Jeff Gordonier wrote about this interesting and mind blowing deli in Wednesday's New York Times Food section. It was created by Will and Julie Horowicz and named for their great-grandparents who were deli owners themselves. The newest generation keeps certain culinary traditions such as hefty brisket sandwiches, fresh killed and smoked eels and brined beef tongues. The first won Mr. Horowicz the top prize in the Brisket King of NYC competition. The deli's restaurant division Ducks is also garnering attention for its' barbecue, also winning recognition and second place at the Kingsford Invitational barbecue contest.The Horowicz's didn't come to their family's business easily.Ms. Horowicz was a Vassar grad , teaching English on the island of Reunion, off the coast of Madagascar. Her brother, a ping pong enthusiast (who has a fondness for playing the game au natural) had to come up with a snack heavy menu for the Flatiron district table tennis hangout SPIN New York.After garnering knowledge at SPIN, they opened up Harry & Ida's , definitely a homage to the family business
What makes them different than their great grandparents deli is their choice of foods.It's not just traditional Jewish deli foods but others that are from the American South, Native American and Asian traditions.Chaga sits marinating in a jar as Will Horowicz turns this Russian fungi into a tea. It's certainly not the traditional Dr. Brown's celery and cream sodas that are standard issue at any New York City deli.There is skate(!) jerky along with cattails (!!!) marinate in brine,. The last is a standard in indigenous cuisine and tastes like cucumber Pickled ,it'll fit in well in the Horowicz's deli, standing in for the traditional dill pickle. There are also brining crab apples, a sight not seen at any other eatery . Spruce , another North American food is also on the menu.. The brother and sister are big into foraging as well as fermentation, This is what makes the deli a stand out.They experiment, not selling for the everyday stuff like cole slaw and potato salad.
Harry and Ida's is a blend of new and old thanks to Will and Julie Horowicz. They blend traditional deli foods with new spins and ancient techniques. It's what makes their deli unique in a city full of the usual pastrami sandwiches.
Thursday, August 27, 2015
Small Brands Huge Successes
It wasn't that long ago that small , artisanal brands were eclipsed by, national and more widely known ones.This is changing, as more and more foodies discover smaller , more naturally made foods. These are becoming popular and to the owners; and inventors; delight, successful.
Stephanie Strom wrote about this in yesterday's New York Times Food section. Just as easy as it is to publish a book nowadays' due to platforms like Nook, it's relatively easy to produce a new item..Thanks to Facebook and Twitter small companies can get their product out to millions.Another reason is that sales are not tied to grocery stores anymore. Many companies, like the artisanal soda company,Zevia received their success from sales on Amazon. Another boost comes from Whole Foods,it;s the store that sells smaller, more naturally processed food stuffs,If a new food , whether a cookie or prepared meal gets a following there, they're golden, The company's decentralized structure allows for store and regional to incorporate small lots and batches into their store inventory. This is a boon for small companies that would usually start out selling or even handing out free samples at flea markets or street fairs.
For those who want to start up their businesses, there are some points to consider first. Concentrate on the product instead of the investors advises Will Rosenzweig, the founding chief executive of The Republic Of Tea and an investor as well.So many new companies should be improving their brand instead of trawling for angels.This is the reason he founded the Food Business school at the Culinary Institute of America, to help with the hard and sometimes financially demanding early days,Many smaller companies though have passed this hurdle. There is the new condiment company, Sir Kensington , created by friends and former Brown University classmates, Scott Norton and Mark Ramadan. Their ketchup is a throw back to the original recipe of just tomatoes, tomato paste and natural sugar.Another new entrepreneur Lindsey Rosenberg has introduced a new kind of cake and bread mix, Cherryvale Farms. It's a big seller at Whole Foods and New Leaf Community Markets, a smaller all natural grocery store chain.
If you have a new food idea, go for it. Nowadays you can be a success with your gran's tomato sauce recipe or those peanut butter balls you love making. It's a new era for food and drink entrepreneurs . Go for it and make a mint.
Stephanie Strom wrote about this in yesterday's New York Times Food section. Just as easy as it is to publish a book nowadays' due to platforms like Nook, it's relatively easy to produce a new item..Thanks to Facebook and Twitter small companies can get their product out to millions.Another reason is that sales are not tied to grocery stores anymore. Many companies, like the artisanal soda company,Zevia received their success from sales on Amazon. Another boost comes from Whole Foods,it;s the store that sells smaller, more naturally processed food stuffs,If a new food , whether a cookie or prepared meal gets a following there, they're golden, The company's decentralized structure allows for store and regional to incorporate small lots and batches into their store inventory. This is a boon for small companies that would usually start out selling or even handing out free samples at flea markets or street fairs.
For those who want to start up their businesses, there are some points to consider first. Concentrate on the product instead of the investors advises Will Rosenzweig, the founding chief executive of The Republic Of Tea and an investor as well.So many new companies should be improving their brand instead of trawling for angels.This is the reason he founded the Food Business school at the Culinary Institute of America, to help with the hard and sometimes financially demanding early days,Many smaller companies though have passed this hurdle. There is the new condiment company, Sir Kensington , created by friends and former Brown University classmates, Scott Norton and Mark Ramadan. Their ketchup is a throw back to the original recipe of just tomatoes, tomato paste and natural sugar.Another new entrepreneur Lindsey Rosenberg has introduced a new kind of cake and bread mix, Cherryvale Farms. It's a big seller at Whole Foods and New Leaf Community Markets, a smaller all natural grocery store chain.
If you have a new food idea, go for it. Nowadays you can be a success with your gran's tomato sauce recipe or those peanut butter balls you love making. It's a new era for food and drink entrepreneurs . Go for it and make a mint.
Wednesday, August 26, 2015
An Easy Summer Sauce
We are in the middle of tomato season. This versatile fruit that masquerades as a veggie can be made into everything from a sandwich to a bowl of salsa. However it is best made into a tasty pasta sauce. The garden taste comes through, tangy and sweet, perfect for any pasta when made this way.
David Tanis believes this and wrote about it in his column City Kitchen in today's New York Times Food section.. One of the best aspects of homemade sauce is that you can make it and use it months from now. There will be that ripe taste in the middle of a cold winter. Even if you don't; have them in your backyard you still can get beauties at your local grocery store and get them cheap. According to Mr Tanis, this is another reason to make sauce. He suggests looking for ugly, cracked and large ones that are slightly bruised. These are cheaper due to these imperfections yet still have a sweet, dense blood red flesh, perfect for sauce. Another suggestion is using plum tomatoes if you like their taste(slightly sweeter than the beefsteaks).The one standard he demands is that they be sun ripened. (remember home growers can also use the less than perfect ones from their gardens too instead of tossing them onto the mulch pile)
Prepping them for sauce is easy. This is not the kind of recipe where home chefs don't; blanch and peel the tomatoes. What it does require is the surprising hand held grater, a gadget not necessarily associated with sauce making., Cut the tomatoes in halves or quarters and then squeeze out the seeds if you don't like a few in your sauce. Now place the cut side against the grater's large holes and gently rub until there's only tomato skin left. Now add a pinch of sea salt, two tablespoons of olive oil along with a sprig of basil and a halved garlic clove. You can add tomato paste to thicken it for a more traditional textured sauce. Cook it in a low wide saucepan over a high heat. Once it starts to boil the lower the heat and let it simmer.It can be kept in the fridge for five days afterward or just frozen for later use down the line. . Mr Tanis recommends serving it with farfalle or penne, textured pasta that will hold the sauce but I can also see it with bucatini,the thick tubular spaghetti.Serve with a sprinkle of pecorino or Romano for the best summer dish of the season.
Take advantage of tomato season and make this easy and delicious sauce. It's a great way of enjoying the harvest right now. Freeze some for later to have the taste of sun ripened tomatoes on a cold winter's night.
.
David Tanis believes this and wrote about it in his column City Kitchen in today's New York Times Food section.. One of the best aspects of homemade sauce is that you can make it and use it months from now. There will be that ripe taste in the middle of a cold winter. Even if you don't; have them in your backyard you still can get beauties at your local grocery store and get them cheap. According to Mr Tanis, this is another reason to make sauce. He suggests looking for ugly, cracked and large ones that are slightly bruised. These are cheaper due to these imperfections yet still have a sweet, dense blood red flesh, perfect for sauce. Another suggestion is using plum tomatoes if you like their taste(slightly sweeter than the beefsteaks).The one standard he demands is that they be sun ripened. (remember home growers can also use the less than perfect ones from their gardens too instead of tossing them onto the mulch pile)
Prepping them for sauce is easy. This is not the kind of recipe where home chefs don't; blanch and peel the tomatoes. What it does require is the surprising hand held grater, a gadget not necessarily associated with sauce making., Cut the tomatoes in halves or quarters and then squeeze out the seeds if you don't like a few in your sauce. Now place the cut side against the grater's large holes and gently rub until there's only tomato skin left. Now add a pinch of sea salt, two tablespoons of olive oil along with a sprig of basil and a halved garlic clove. You can add tomato paste to thicken it for a more traditional textured sauce. Cook it in a low wide saucepan over a high heat. Once it starts to boil the lower the heat and let it simmer.It can be kept in the fridge for five days afterward or just frozen for later use down the line. . Mr Tanis recommends serving it with farfalle or penne, textured pasta that will hold the sauce but I can also see it with bucatini,the thick tubular spaghetti.Serve with a sprinkle of pecorino or Romano for the best summer dish of the season.
Take advantage of tomato season and make this easy and delicious sauce. It's a great way of enjoying the harvest right now. Freeze some for later to have the taste of sun ripened tomatoes on a cold winter's night.
.
Tuesday, August 25, 2015
Simply Vietnamese Cooking SImply Delicious
Food writer and chef Nancie McDermott wrote a phenomenal cookbook that will appeal to both experienced and novice home chefs alike, Her Simply Vietnamese Cooking (Robert Rose Press) is an excellent guide for those wanting to cook Vietnamese cuisine. Chef McDermott became an expert on cooking it when she lived there for three years during a Peace Corps stint. She also has travelled extensively throughout Asia and has written several cookbooks with four focusing on Asian cooking. What is so great about the book is that she takes the mystery out of Vietnamese cooking. along with providing helpful tips and interesting stories on both dishes and drinks. She includes a whole page centering menus on meat or vegan dishes , northern Vietnamese or southern, a fun beach party one centered on seafood along with a menu for cooking cool and light on hot , steamy days - like now.There's also suggestions for a Vietnamese tailgate party and even a campfire cookbook. Chef McDermott includes a glossary of ingredients with emphasis on Vietnamese herbs use. These are vital in creating the exact flavors for several dishes.The photos showing the dishes are amazing, and mouth watering.
Vietnamese cooking is an interesting mix of different flavors and various ingredients.Fish sauce, made from anchovies, is a vital ingredient in many dishes. It gives meat and veggies dishes an earthy saltiness and rich caramel brown color. Viet Nam is a tropical country so coconut figures heavily in many savory and sweet dishes.One of my must make recipes is Chef McDermott's coconut ribbons , a crunchy sweet usually made for the holidays,,There are tasty recipes for the Vietnamese classic pho, noodle soup as well on another favorite salads. The people are big on beautiful lush bowls of mixed greens, full of vibrant herbs and there are recipes featuring these. They could be used as palate cleansers when serving other dishes such as sizzling savory pancakes or pho noodles with chicken. Both dishes are redolent with a mélange of sweet and salty flavors that dizzy the palate. Since Vietnam was also a French colony at one time, there are Gallic influences in pate chaud a meat filled puff pastry, crème caramel and Vietnamese coffee, a take on café au lait.
Simply Vietnamese Cooking is a great cookbook for those who love Vietnamese cuisine or those who want to experiment with Asian cooking. Chef McDermott gives a varied cookbook , full of delicious savory and sweet dishes. Buy it today and experience the deliciousness of South Asian foods.
Monday, August 24, 2015
Preserve Us!
There's nothing like the taste of summer. It's fresh and tangy, sweet and mellow , kind of like the season itself. Make it last by turning them into yummy preserves, chutneys and salsa. You have that sun ripened flavor when it's sleeting and snowing outside.
Many home chefs are put off by the very idea of canning or preserving, probably because of the threat of botulism . Get over that fear.What you need to know is that non acidic foods, namely veggies such as corn , cucumbers, carrots and the like must be processed in a pressure canner.It's a little more involved but the contraptions does most of the work.There is the easy route - that is canning acidic foods which is a simpler process All you need is a hot water bath which is placing canning jars in a large, tall pot. You do need tongs along with a timer, a canning funnel and a rack to hold the jars.If you're a neophyte ,I'd recommend chutney..It's basically cooking fruits or veggies with a variety of spices. Salsa is the cold version of that and both can be put in the freezer and thawed before using . Before doing any preserving, ask yourself what would be used the most. Don't make jams when they'll just sit there or make just one jar of chutney when the family goes mad for it. Gauge the popularity of what you'd like to make and make it.
As for what to make, nothing beats jams and jellies.Try peach preserves which are perfect on any breakfast bread.Plums also make a delicious jam, with their sweet, earthy flavor. Raspberries are approaching their second season in just a few weeks. Take time out to pick them fresh and turn them into a delicious jam that can be used as a great filling for crepes or the perfect breakfast on warmed croissants.By now you're probably sick of tomatoes however you'll be missing them during a harsh winter. Preserve their summery flavor by turning them into a jam(yes, you can turn them into a kind of jelly!)Since they are a fruit , you 'll need a whopping 4 1/2 cups of sugar to 3 pounds of tomatoes Use it as a ketchup sub in on burgers for something different. Tomatoes and other produce can be used to make chutney and it goes well with hot and cold dishes. You can also make tasty sweet and savory salsas. Try a plum and peach one with a zing of red pepper for bite..A tomato and jalapeno one will warm you up on those coldest November and December nights..
Preserve the taste of summer. Making jams, chutneys and salsas are a great way of keeping that wonderful garden produce alive during the winter months. It's easy, fun, and tasty
Many home chefs are put off by the very idea of canning or preserving, probably because of the threat of botulism . Get over that fear.What you need to know is that non acidic foods, namely veggies such as corn , cucumbers, carrots and the like must be processed in a pressure canner.It's a little more involved but the contraptions does most of the work.There is the easy route - that is canning acidic foods which is a simpler process All you need is a hot water bath which is placing canning jars in a large, tall pot. You do need tongs along with a timer, a canning funnel and a rack to hold the jars.If you're a neophyte ,I'd recommend chutney..It's basically cooking fruits or veggies with a variety of spices. Salsa is the cold version of that and both can be put in the freezer and thawed before using . Before doing any preserving, ask yourself what would be used the most. Don't make jams when they'll just sit there or make just one jar of chutney when the family goes mad for it. Gauge the popularity of what you'd like to make and make it.
As for what to make, nothing beats jams and jellies.Try peach preserves which are perfect on any breakfast bread.Plums also make a delicious jam, with their sweet, earthy flavor. Raspberries are approaching their second season in just a few weeks. Take time out to pick them fresh and turn them into a delicious jam that can be used as a great filling for crepes or the perfect breakfast on warmed croissants.By now you're probably sick of tomatoes however you'll be missing them during a harsh winter. Preserve their summery flavor by turning them into a jam(yes, you can turn them into a kind of jelly!)Since they are a fruit , you 'll need a whopping 4 1/2 cups of sugar to 3 pounds of tomatoes Use it as a ketchup sub in on burgers for something different. Tomatoes and other produce can be used to make chutney and it goes well with hot and cold dishes. You can also make tasty sweet and savory salsas. Try a plum and peach one with a zing of red pepper for bite..A tomato and jalapeno one will warm you up on those coldest November and December nights..
Preserve the taste of summer. Making jams, chutneys and salsas are a great way of keeping that wonderful garden produce alive during the winter months. It's easy, fun, and tasty
Saturday, August 22, 2015
Exciting Sauces From San-J
Sauces are the best way to liven up any meal. The centuries old San -J realizes this and has some exciting and different sauces such as Sweet And Tangy, Teriyaki and Thai Peanut that can be used for almost everything, from salads to barbecue , from salads to egg rolls. They're perfect for adding zest to any summer meal.
What is unusual about any San-J product is that they are gluten free and have been made that way for two centuries.San-J or San Jirushi is one of Japan's oldest companies, having been founded in 1804 by the Sato family. They started with miso and Tamari, a thick sauce and now have expanded to gluten free Asian cooking sauces,.This allows those with celiac disease to enjoy dishes and sauces without any worries about bad side effects or reactions..There is a wide range to choose from, such as Szechuan with the zing of ginger, traditional teriyaki along with the fiery Thai Peanut and fruity Sweet and Tangy.Rounding then out is zingy Asian BBQ along with the zesty Orange Sauce and the smoky tasting Mongolian Sauce. All have natural ingredients such as apple cider vinegar, soy beans along with plum juice concentrate and ginger. Another good thing about them is that they don't have to be refrigerated once they're opened )although to be honest you won't have them around long}.
I recently tried the Teriyaki, Thai Peanut and Sweet And Tangy sauces and marinades. The Teriyaki is perfect right now for marinating chicken and beef for the grill. It has a lovely mellow taste that only adds to the meats. I would definitely recommend it for grilled wings and legs, perfect for a Saturday night party. The Thai Peanut has a flavor that 's tempered by peanuts and red pepper. You could use it to vary a Pad Thai dish to zing it up . It can also be used in making an easy Thai noodle dish. Just use angel hair pasta along with chicken breasts, julienned carrots and diced onion to create a tasty and exotic dinner.Thai Peanut can also be used as a dressing for a yummy and refreshing Thai salad. Pour it over shredded cabbage and vegetables of your choosing. You can add grilled chicken or shrimp for more weight. San-J 's Sweet And Tangy sauce proved an excellent dipping sauce for veggie egg rolls. It had a nice bright flavor that didn't over power the wraps. It also makes an excellent sauce for Chinese style fried chicken too along with dumplings and spring rolls.
Liven up your summer barbecues and parties by adding San -J's Asian cooking sauces.They will add zest and zing to chicken and beef along with salads and Thai dishes Try them for some warm weather fun.
What is unusual about any San-J product is that they are gluten free and have been made that way for two centuries.San-J or San Jirushi is one of Japan's oldest companies, having been founded in 1804 by the Sato family. They started with miso and Tamari, a thick sauce and now have expanded to gluten free Asian cooking sauces,.This allows those with celiac disease to enjoy dishes and sauces without any worries about bad side effects or reactions..There is a wide range to choose from, such as Szechuan with the zing of ginger, traditional teriyaki along with the fiery Thai Peanut and fruity Sweet and Tangy.Rounding then out is zingy Asian BBQ along with the zesty Orange Sauce and the smoky tasting Mongolian Sauce. All have natural ingredients such as apple cider vinegar, soy beans along with plum juice concentrate and ginger. Another good thing about them is that they don't have to be refrigerated once they're opened )although to be honest you won't have them around long}.
I recently tried the Teriyaki, Thai Peanut and Sweet And Tangy sauces and marinades. The Teriyaki is perfect right now for marinating chicken and beef for the grill. It has a lovely mellow taste that only adds to the meats. I would definitely recommend it for grilled wings and legs, perfect for a Saturday night party. The Thai Peanut has a flavor that 's tempered by peanuts and red pepper. You could use it to vary a Pad Thai dish to zing it up . It can also be used in making an easy Thai noodle dish. Just use angel hair pasta along with chicken breasts, julienned carrots and diced onion to create a tasty and exotic dinner.Thai Peanut can also be used as a dressing for a yummy and refreshing Thai salad. Pour it over shredded cabbage and vegetables of your choosing. You can add grilled chicken or shrimp for more weight. San-J 's Sweet And Tangy sauce proved an excellent dipping sauce for veggie egg rolls. It had a nice bright flavor that didn't over power the wraps. It also makes an excellent sauce for Chinese style fried chicken too along with dumplings and spring rolls.
Liven up your summer barbecues and parties by adding San -J's Asian cooking sauces.They will add zest and zing to chicken and beef along with salads and Thai dishes Try them for some warm weather fun.
Subscribe to:
Posts (Atom)
Posts
