Can the most basic of all fruits - the apple - be improved upon? Is it possible to have an even crisper , crunchier bite and more juice. The answer is yes, Like the Apple computer products , there is going to be a new and better generation of America's favorite snack. The fruit world is about to be rocked by apple 3.0.
New apple breeds were the main article in today's New York Times Food section. David Kapp wrote about the new breeds that are going to shake up the American palate Scientists in Washington State, are doing wonders with hybridization (and take note, not genetically modified). The newest is the Honeycrisp, created at the University of Minnesota in 1991 and is the gold standard for three of the most important traits:crispness, juiciness and upscale pricing. Ironically it all short with the first characteristic, being very soft and dissolving quickly in the mouth .It also has an inconsistent flavor and fades during a long storage>It is also very difficult to grow, making it a hindrance to apple growers.Its scion , the Cosmic Crisp, which is also bred with the enterprise breed of apple is firmer but not impossible to bite into. It's also much easier to manage and pack up for transportation.Its' firmness os a selling point because it helps it keep longer . This makes it perfect for selling during any time of year from fall to the spring.Acidity is another vital quality.Kinds such as Red Delicious, Gala and Fuji have low acidity and drops when stored. This leaves for a flat taste, not a good selling point A highly acidic apple tastes as good three months after it's been picked from the tree.
How are these super apples made? Analysis of what works and then the painstaking process of traditional pollination between different sorts of apple trees. There is then a five year wait before the hybrid bears fruit. Unlike other produce that have been genetically modified , old breeds are analyzed through recently developed DNA tests to select genes connected to crisp texture, acidity and fructose. This helps weed out unpromising seedlings as well as choosing parents with the best traits. Many breeders around the world ( surprisingly Switzerland ,Belgium and the Czech Republic are also big apple producers) have been trying to develop the perfect apple, one with sweet red flesh, pigmented like the skin outside and rich with antioxidants.An apple with a ruby flesh would be different and appeal to foodies dying for the next big trend.Red fleshed apples are not new, They've been growing in Asia for millennia however these are the super tart, being more genetically connected to a crabapple. The next few years should prove to be interesting , with new breeds like the Sweetango and the Juici. coming to grocery stores in 2017.
There will always be clamor when a new apple drops. With new breeds of the original one, there's going to be more excitement.Nothing beats one with a crunch and super rich flavor.,
Wednesday, November 4, 2015
Tuesday, November 3, 2015
The Perfect Sushi Cookbook
Ask people if they want to go out for sushi, the response is an enthusiastic "Yes!". Ask them if they want to come over for homemade and they'll look at you like = well-you;ve grown fins. Yet making your favorite California roll or sashimi is easy to do. There's a new cookbook out there to help you navigate through the various types and techniques.
Sushi chef and Rising Star chef of 2013 Robby Cook and Jeffrey Elliot , author of the book Zwilling Ja Henckels Complete Book of Knife Skills have collaborated to create The Complete Guide To Sushi andSashimi(Robert Rose Publishers 2015). This is the perfect book for sushi lovers who want to make this Japanese standard at home. The book is an extensive guide , giving readers the history of the dish (from the Third Century BCE) to how to sharpen knives.The cookbook has a picture by picture how to of every assembly and decorating technique needed to create the perfect platter.There are detailed guides to ingredients too. Both Chef Cook and Chef Elliot also include pages on the equipment from the rolling mats to the rice cooker. They also include pictures of the necessary tamago pan which is used to making those large square omelets used in sushi and the pressed sushi boxes or Oshizushihako. Another plus is the chapter on how to create a photogenic sushi plate for guests.
I like this book because it shows home chefs exactly what fish to use and how to filet them. Many of the pieces are very elaborate with some having as many as nineteen steps.There is a very detailed section on deboning with removing the fish' pin bones or vertebrae. Home chefs will appreciate the elaborate guide on removing a fillet's skin while. tempura lovers will appreciate the how to prepare shrimp for this tasty dish.Both chefs also include how tos on shucking crabs and oysters. Sushi 't just eel and tuna wrapped in rice and nori- dried seaweed. There are hand shaped sushi or nigiri, which are small bite sized balls along with scattered style sushi, the perfect dish for neophytes.It's just cubed raw fish scattered over a bowl of sushi (or white rice)There is a vegan version that features shredded omelets along with shiitake mushroom caps and tofu. for the more advanced there's the rococo like decorative square roll or shikaimaki. For a fun spin try the shiso ginger stuffed sushi which can be taken on picnics. It's stuffed with ginger and green onion pieces.
Sushi lovers should definitely buy The Complete Guide To Sushi and Sashimi.it's the perfect guide for recreating those yummy sushi bar morsels. They'll be able to make beloved rolls at home for themselves and for friends.
Sushi chef and Rising Star chef of 2013 Robby Cook and Jeffrey Elliot , author of the book Zwilling Ja Henckels Complete Book of Knife Skills have collaborated to create The Complete Guide To Sushi andSashimi(Robert Rose Publishers 2015). This is the perfect book for sushi lovers who want to make this Japanese standard at home. The book is an extensive guide , giving readers the history of the dish (from the Third Century BCE) to how to sharpen knives.The cookbook has a picture by picture how to of every assembly and decorating technique needed to create the perfect platter.There are detailed guides to ingredients too. Both Chef Cook and Chef Elliot also include pages on the equipment from the rolling mats to the rice cooker. They also include pictures of the necessary tamago pan which is used to making those large square omelets used in sushi and the pressed sushi boxes or Oshizushihako. Another plus is the chapter on how to create a photogenic sushi plate for guests.
I like this book because it shows home chefs exactly what fish to use and how to filet them. Many of the pieces are very elaborate with some having as many as nineteen steps.There is a very detailed section on deboning with removing the fish' pin bones or vertebrae. Home chefs will appreciate the elaborate guide on removing a fillet's skin while. tempura lovers will appreciate the how to prepare shrimp for this tasty dish.Both chefs also include how tos on shucking crabs and oysters. Sushi 't just eel and tuna wrapped in rice and nori- dried seaweed. There are hand shaped sushi or nigiri, which are small bite sized balls along with scattered style sushi, the perfect dish for neophytes.It's just cubed raw fish scattered over a bowl of sushi (or white rice)There is a vegan version that features shredded omelets along with shiitake mushroom caps and tofu. for the more advanced there's the rococo like decorative square roll or shikaimaki. For a fun spin try the shiso ginger stuffed sushi which can be taken on picnics. It's stuffed with ginger and green onion pieces.
Sushi lovers should definitely buy The Complete Guide To Sushi and Sashimi.it's the perfect guide for recreating those yummy sushi bar morsels. They'll be able to make beloved rolls at home for themselves and for friends.
Monday, November 2, 2015
Season Favorite Chestnuts
Today is All Soul's Day a time to remember the saints and souls we have lost. It's celebrated in the simple celebration of eating chestnuts. he holy day also opens up to chestnut season. What is great about chestnuts is their nutritional value and versatility.
Chestnuts have been around for millennia, having come from the East and into Europe. Alexander The Great and the Roman emperors ordered them to be planted. They were easy trees to grow along the rocky mountainous areas bordering the Mediterranean, and were ground into cereals and flours, often substituting grain. Early Christians used them as the symbol for chastity.it was considered food for the poor for many centuries , however roasted chestnuts were eaten for All Soul's day as well as Saint Martin's day in Portugal and Saint Stephen's Day in Italy. The nuts are widely popular in Asia . They are a big part of Japan's New Year's Day dinner, because they symbolize mastery and strength..The British brought them over to India where they reign supreme in the Himalayas. The indigenous American tribes were eating chestnuts for decades, long before the Europeans came over. We almost lost all chestnut tress in 1904 thanks to chestnut blight, a fungal disease that came from Asian chestnuts. Sicily is the largest importer of them,having exported them to the States for the last sixty years.Sicilian chestnuts are one of the best species. Chestnuts are primarily carbohydrates with some sucroses or sugars. In some areas of Europe, they're call bread fruit because they can be ground into flour for loaves.
What can be done with chestnuts? A lot. One of my favorites is just roasting them over the stove and eating them straight from the shell. This is the best way to enjoy their sweet, almost milky lingering taste.Many Americans make chestnut stuffing to go with their holiday turkeys.It does work in it, giving a usually mushy texture some meaty crunch. Chestnuts can often open a meal in either soup or salad.A cream of chestnut soup is the perfect foil for a chill Saturday night.A chestnut madeira soup would be a great way to open a Thanksgiving dinner.Add some quartered roasted ones to any salad to give it some oomph. For a different spin on a Northern Italian classic, try making chestnut gnocchi. It does have the dish's traditional potato in it for body along with bread flour.it is served with a burnt butter sauce, rich with garlic and parsley.The nuts can also go into a risotto,too.The French and the Italians candy them into marron glace which would be perfect over vanilla ice cream, creating a sophisticated take on a sundae.. They can be turned into a chestnut mousse along with being a main ingredient in brownies.
All Soul's Day heralds in the start of the chestnut season. These are versatile nuts that can be cooked in a variety of ways. Try them to experience their meaty texture and sweet nutty taste.
Chestnuts have been around for millennia, having come from the East and into Europe. Alexander The Great and the Roman emperors ordered them to be planted. They were easy trees to grow along the rocky mountainous areas bordering the Mediterranean, and were ground into cereals and flours, often substituting grain. Early Christians used them as the symbol for chastity.it was considered food for the poor for many centuries , however roasted chestnuts were eaten for All Soul's day as well as Saint Martin's day in Portugal and Saint Stephen's Day in Italy. The nuts are widely popular in Asia . They are a big part of Japan's New Year's Day dinner, because they symbolize mastery and strength..The British brought them over to India where they reign supreme in the Himalayas. The indigenous American tribes were eating chestnuts for decades, long before the Europeans came over. We almost lost all chestnut tress in 1904 thanks to chestnut blight, a fungal disease that came from Asian chestnuts. Sicily is the largest importer of them,having exported them to the States for the last sixty years.Sicilian chestnuts are one of the best species. Chestnuts are primarily carbohydrates with some sucroses or sugars. In some areas of Europe, they're call bread fruit because they can be ground into flour for loaves.
What can be done with chestnuts? A lot. One of my favorites is just roasting them over the stove and eating them straight from the shell. This is the best way to enjoy their sweet, almost milky lingering taste.Many Americans make chestnut stuffing to go with their holiday turkeys.It does work in it, giving a usually mushy texture some meaty crunch. Chestnuts can often open a meal in either soup or salad.A cream of chestnut soup is the perfect foil for a chill Saturday night.A chestnut madeira soup would be a great way to open a Thanksgiving dinner.Add some quartered roasted ones to any salad to give it some oomph. For a different spin on a Northern Italian classic, try making chestnut gnocchi. It does have the dish's traditional potato in it for body along with bread flour.it is served with a burnt butter sauce, rich with garlic and parsley.The nuts can also go into a risotto,too.The French and the Italians candy them into marron glace which would be perfect over vanilla ice cream, creating a sophisticated take on a sundae.. They can be turned into a chestnut mousse along with being a main ingredient in brownies.
All Soul's Day heralds in the start of the chestnut season. These are versatile nuts that can be cooked in a variety of ways. Try them to experience their meaty texture and sweet nutty taste.
Saturday, October 31, 2015
A Real HalloweenTreat: The NYT Magazine Food Section
Foodies received a real Halloween treat today - the New York Times Magazine food issue. If you haven't received or bought it yet,HALT- go no further. If you're still curious , read on.It's one of the best compiled culinary centric so far. It's truly a goodie bag filled with yummy articles.
One of the best pieces was written by Francis Lam, who wrote about radical chef, Edna Lewis.Mr. lam himself, is pretty famous, having been a judge on Top Chef masters. Chef Lewis was an amazing woman, even without the food aspect. She was part of the Harlem Renaissance ,along with being a seamstress to Marilyn Monroe and model Doe Avedon It is her cooking and her quest for redefining Southern cooking that is her legacy. It is the cooking of both plantation and plantation kitchen, combining African vegan cooking with the elite French cooking that Thomas Jefferson brought from France.There are also good recipes that feature poached pears and biscuits It is the fried chicken recipe though that sounds amazing. It involves frying the pieces with a slice of country ham for more flavor along with not frying in deep fat but rather a sautéing method in which the pieces are piled on top of each other. Brown the breasts first and then lay on top of the sizzling legs . Doing this will let the legs cook up evenly.
One of the most colorful is the reinterpretation of those wacky Betty Crocker recipes from the Fifties. Tamar Adler wrote the accompanying article but the real credit goes to photographers Maurizio Cattalan and Pierpaolo Ferrari, Their accompanying photo shoot is trippy and Fellinisque with gilded lobsters alongside a tongue in cheek made cheeseburger pie and chicken salad in melon rings.There is also a salute to fondues, from the original Swiss to a wild variation involving British breakfast meats. On the serious side there is also the story of food historian Barbara Ketcham Wheaton interviewed by Bee Wilson.MS Wheaton ,a former librarian , has quietly compiled a database entitled "The Cook's Oracle". Her goal is to catalog every recipe ever written along with every ingredient ever used and every technique that was ever employed. There are all sorts of interesting gems in this articles, such as food trends and long forgotten cooking methods. The issue also holds sweet personal essays on food that must be read as well.
Sit back, grab a handful of leftover Halloween candy and read this issue. This is New York Times Food reporting at it's best.It's definitely a yummy treat.
One of the best pieces was written by Francis Lam, who wrote about radical chef, Edna Lewis.Mr. lam himself, is pretty famous, having been a judge on Top Chef masters. Chef Lewis was an amazing woman, even without the food aspect. She was part of the Harlem Renaissance ,along with being a seamstress to Marilyn Monroe and model Doe Avedon It is her cooking and her quest for redefining Southern cooking that is her legacy. It is the cooking of both plantation and plantation kitchen, combining African vegan cooking with the elite French cooking that Thomas Jefferson brought from France.There are also good recipes that feature poached pears and biscuits It is the fried chicken recipe though that sounds amazing. It involves frying the pieces with a slice of country ham for more flavor along with not frying in deep fat but rather a sautéing method in which the pieces are piled on top of each other. Brown the breasts first and then lay on top of the sizzling legs . Doing this will let the legs cook up evenly.
One of the most colorful is the reinterpretation of those wacky Betty Crocker recipes from the Fifties. Tamar Adler wrote the accompanying article but the real credit goes to photographers Maurizio Cattalan and Pierpaolo Ferrari, Their accompanying photo shoot is trippy and Fellinisque with gilded lobsters alongside a tongue in cheek made cheeseburger pie and chicken salad in melon rings.There is also a salute to fondues, from the original Swiss to a wild variation involving British breakfast meats. On the serious side there is also the story of food historian Barbara Ketcham Wheaton interviewed by Bee Wilson.MS Wheaton ,a former librarian , has quietly compiled a database entitled "The Cook's Oracle". Her goal is to catalog every recipe ever written along with every ingredient ever used and every technique that was ever employed. There are all sorts of interesting gems in this articles, such as food trends and long forgotten cooking methods. The issue also holds sweet personal essays on food that must be read as well.
Sit back, grab a handful of leftover Halloween candy and read this issue. This is New York Times Food reporting at it's best.It's definitely a yummy treat.
Friday, October 30, 2015
Last Minute Halloween Treats
The scariest part of any Halloween party is not having enough treats for your guests. Don't despair .There are plenty of fun , last minute goodies to serve - and best of all - a snap to make, This gives you enough time to hop into that /monster/angel, demon/political candidate costume and vie for best costume.
Monster fingers are always a neat hors d'oeuvre to serve.Take regular size carrots and round the ends. At one end carve out a fingernail like indentation. Serve them in a jar filled with vinaigrette (heavy on the red wine vinegar here - you want to go for that "gore" effect). A variation of this is roasted fingers. Serve with a dip if you'd like but the vinaigrette should impart plenty of flavor.A variation of this are roasted fingers. Grill hot dogs (meat or vegan or both ) , stick an almond at the end and served on bloody bandages- hot dog rolls soaked in catsup. Another fun starter is really devilled eggs. Pour a drop of red food coloring as well as adding some cayenne to the egg mash. Put cashew halves on either side to simulate horns. Creepy mouths will have your guests talking. This involves snow pea pods, baby bell peppers and almond slivers.Slit the peapods lengthwise so they resemble mouths. After cut the peppers so that they resemble little tongues and pace in the slit. Add the almond slivers as teeth and serve. wash down with some blood red sangria or a red wine punch.
Halloween is a time when you can never have enough sweets. Haystacks seem an appropriate treat, given that it's also harvest time too. These are one of the easiest treats to make.Start by a quick toasting coconut in the oven or toaster oven until lightly brown at 350 degrees Farenheit. This only takes two to three minutes. In the meantime, melt dark or milk chocolate pieces with butter or margarine. for a few seconds. After cooking mix well and add the coconut. Stir until completely blended and then drop on either a greased cookie sheet or a sheet of parchment paper. Cool for two to three hours before serving. For added color , decorate with a candy corn or Mellocreme pumpkin. You can also make candy corn bark by adding the treat to melted chocolate . Don't mix and spread onto either a buttered cookie sheet or parchment paper. Candy apples are the perfect Halloween party treat and favors too. You can dip them fresh and then set up a decoration bar with nuts, coconut flakes, gummy works and M&M.s. Guests will love creating their own fun designs and savoring them afterwards.
Make these scary and yummy treats for your Halloween do. They're a great way of celebrating a spooky night. Give them party fun that's just pumpkin perfect!.
Monster fingers are always a neat hors d'oeuvre to serve.Take regular size carrots and round the ends. At one end carve out a fingernail like indentation. Serve them in a jar filled with vinaigrette (heavy on the red wine vinegar here - you want to go for that "gore" effect). A variation of this is roasted fingers. Serve with a dip if you'd like but the vinaigrette should impart plenty of flavor.A variation of this are roasted fingers. Grill hot dogs (meat or vegan or both ) , stick an almond at the end and served on bloody bandages- hot dog rolls soaked in catsup. Another fun starter is really devilled eggs. Pour a drop of red food coloring as well as adding some cayenne to the egg mash. Put cashew halves on either side to simulate horns. Creepy mouths will have your guests talking. This involves snow pea pods, baby bell peppers and almond slivers.Slit the peapods lengthwise so they resemble mouths. After cut the peppers so that they resemble little tongues and pace in the slit. Add the almond slivers as teeth and serve. wash down with some blood red sangria or a red wine punch.
Halloween is a time when you can never have enough sweets. Haystacks seem an appropriate treat, given that it's also harvest time too. These are one of the easiest treats to make.Start by a quick toasting coconut in the oven or toaster oven until lightly brown at 350 degrees Farenheit. This only takes two to three minutes. In the meantime, melt dark or milk chocolate pieces with butter or margarine. for a few seconds. After cooking mix well and add the coconut. Stir until completely blended and then drop on either a greased cookie sheet or a sheet of parchment paper. Cool for two to three hours before serving. For added color , decorate with a candy corn or Mellocreme pumpkin. You can also make candy corn bark by adding the treat to melted chocolate . Don't mix and spread onto either a buttered cookie sheet or parchment paper. Candy apples are the perfect Halloween party treat and favors too. You can dip them fresh and then set up a decoration bar with nuts, coconut flakes, gummy works and M&M.s. Guests will love creating their own fun designs and savoring them afterwards.
Make these scary and yummy treats for your Halloween do. They're a great way of celebrating a spooky night. Give them party fun that's just pumpkin perfect!.
Thursday, October 29, 2015
Making Tofu Tastier
Many people have a preset notion of tofu. It's tasteless and slimy for starters and its' look is not that appealing. However , with the right recipes, tofu can be- dare it be said, delicious .
Melissa Clark is behind this movement, I suspect, and is trying to get New Yorkers and foodies to go meatless (and this could not happen at a better time when any slice of steak or bacon is vilified). What did she do to make this soy product seductive? She shredded it. The idea came from the cookbook "Near And Far: Recipes Inspired By Home And Travel" by Heidi Swanson. She sautes the shredded tofu in olive oil. For added crunch she adds pumpkin seeds. A scant dash of buttermilk is also tossed into the mix as are pea greens. Since we're almost in mid autumn , Ms Clark gives it a fallish flavor with earthy shiitake mushrooms. These impart a lovely caramelized brown color that spreads over to the tofu. There is color in minced red pepper and edamame.You can even add pork for more flavor as she does, but the flavors are perfectly intense, so it's kind of gilding the lily.
The only possible stumbling block is getting an actual brick of tofu. Ms. Clark uses it in her New York Times video. Whole Foods sell it, as do some regular grocery stores such as Stop & Shop. However it can be too soft, with the consistency of a set pudding. If worse comes to worse , turn to Morningstar Farms which has beef style crumbles. These can easily be subbed in. If you do come across a brick of firm tofu, it's then easy to turn it into shreds. Just take your average cheese grater and rub the tofu against the larger holed side. The goal is a soft fluffy mound , akin to scrambled eggs or spaetzle even.This creates a nice light textured medium that's easy to work with. You can also use this method to make vegan scrambled eggs too. Again, acquiring a firm brick of it can be somewhat of a quest, so be prepared to get alternatives.
Tofu is not always an easy sell. This one featuring it in shredded form is the perfect dish for soy lovers and those in need of converting. It creates a crunchy, flavorful dish that's good for you and good tasting.
Melissa Clark is behind this movement, I suspect, and is trying to get New Yorkers and foodies to go meatless (and this could not happen at a better time when any slice of steak or bacon is vilified). What did she do to make this soy product seductive? She shredded it. The idea came from the cookbook "Near And Far: Recipes Inspired By Home And Travel" by Heidi Swanson. She sautes the shredded tofu in olive oil. For added crunch she adds pumpkin seeds. A scant dash of buttermilk is also tossed into the mix as are pea greens. Since we're almost in mid autumn , Ms Clark gives it a fallish flavor with earthy shiitake mushrooms. These impart a lovely caramelized brown color that spreads over to the tofu. There is color in minced red pepper and edamame.You can even add pork for more flavor as she does, but the flavors are perfectly intense, so it's kind of gilding the lily.
The only possible stumbling block is getting an actual brick of tofu. Ms. Clark uses it in her New York Times video. Whole Foods sell it, as do some regular grocery stores such as Stop & Shop. However it can be too soft, with the consistency of a set pudding. If worse comes to worse , turn to Morningstar Farms which has beef style crumbles. These can easily be subbed in. If you do come across a brick of firm tofu, it's then easy to turn it into shreds. Just take your average cheese grater and rub the tofu against the larger holed side. The goal is a soft fluffy mound , akin to scrambled eggs or spaetzle even.This creates a nice light textured medium that's easy to work with. You can also use this method to make vegan scrambled eggs too. Again, acquiring a firm brick of it can be somewhat of a quest, so be prepared to get alternatives.
Tofu is not always an easy sell. This one featuring it in shredded form is the perfect dish for soy lovers and those in need of converting. It creates a crunchy, flavorful dish that's good for you and good tasting.
Wednesday, October 28, 2015
The Exotic Side of Game Hens
Cornish or game hens sometimes have the reputation of being boring. They're usually served with a side of stuffing and maybe some green beans for a dash of colors. However ,like any fowl , they can be livened up with exotic spices. The result is a tasty spin on a traditional recipe.
David Tanis experimented with the chickens and wrote about them in today's New York Times Food section.His City Kitchen column offers advice about them Remember these are expensive birds , being slightly a few dollars more than the average capon or even turkey. Cornish or game hens are worth it. The meat is extraordinarily tender. That's really their selling point. this tenderness is a plus, because the meat quickly absorbs any marinade from spicy to lemony.They're about a pound each, with some reaching two pounds so figure one each for hearty eaters. Both butchers and grocery stores sell them.
Mr Tanis decided to give them a Middle Eastern spin. He spices them with sumac, the main ingredient in tend of the moment, za'atar along with pepper and cinnamon. Pomegranate molasses is added for color and sweetness however be warned.It can slip to the bottom of the roasting pan and burn quickly.Mr. Tanis' solution is keep half an inch of water at the bottom. when this mixes with the pan juices, then baste the birds to keep them moist.It's served with basmati rice flecked with raisins, currents and pine nuts/ There's also a sprinkling of bright jewel red pomegranate seeds for extra zest and zing. Mr. Tanis garnishes it with fresh mint for color but you can omit it if you like.
Cornish hens are a great dinner . Their tender meat is perfect for absorbing such exotic spices as sumac and cinnamon.Give it a Mediterranean flair with these and the lush pomegranate.
David Tanis experimented with the chickens and wrote about them in today's New York Times Food section.His City Kitchen column offers advice about them Remember these are expensive birds , being slightly a few dollars more than the average capon or even turkey. Cornish or game hens are worth it. The meat is extraordinarily tender. That's really their selling point. this tenderness is a plus, because the meat quickly absorbs any marinade from spicy to lemony.They're about a pound each, with some reaching two pounds so figure one each for hearty eaters. Both butchers and grocery stores sell them.
Mr Tanis decided to give them a Middle Eastern spin. He spices them with sumac, the main ingredient in tend of the moment, za'atar along with pepper and cinnamon. Pomegranate molasses is added for color and sweetness however be warned.It can slip to the bottom of the roasting pan and burn quickly.Mr. Tanis' solution is keep half an inch of water at the bottom. when this mixes with the pan juices, then baste the birds to keep them moist.It's served with basmati rice flecked with raisins, currents and pine nuts/ There's also a sprinkling of bright jewel red pomegranate seeds for extra zest and zing. Mr. Tanis garnishes it with fresh mint for color but you can omit it if you like.
Cornish hens are a great dinner . Their tender meat is perfect for absorbing such exotic spices as sumac and cinnamon.Give it a Mediterranean flair with these and the lush pomegranate.
Subscribe to:
Posts (Atom)
Posts
