Normally Spring is reserved for the first strawberries and peas of the season. Rhubarb also makes its' debut around now too. Yet, there's another bloom sprouting and blossoming too right now, It's garlic- coming back in all its' aromatic glory.
Melissa Clark wrote about it in her A Good Appetite column in yesterday's New York Times Food section. The shoots are available from April until June and look like scallions with floppy, leafy tops and slender , white stalks. Every part of the garlic plant is edible, including any bulbs growing from the root ends.Those eventually form the familiar garlic heads comprised of cloves , a staple in both home and professional kitchens.The bulbs are tender, juicy and sweet.They also have an herbal tang that the older cloves just don't have. Ms. Clark recommends using them in recipes that call for scallions. Try them in salads, compound butters or pesto like sauces. They can be treated like the mature version and puree them into aioli or pesto.They can even be subbed in scallion pancakes,giving the dish a fresher, "greener' flavor. New garlic, like any allium, has health benefits, namely in promoting heart health and lowering high blood pressure.Most garlic sprouts can be had at markets such as Whole Foods however they can be grown at home. Fill a jar with dirt and place one garlic clove in it.he jar should be placed in a sunny window and the dirt should be watered daily. Shoots should appear within two weeks and can be harvested right away.
As for recipes, Ms Clark suggests making that Middle Eastern staple tabbouleh. She treats the green stems like herbs. She minces it in the parsley and mint which are the spine of the salad.Play with the ratios.If the new garlic is too strong then add more of the other two to temper it,The main idea is having a salad that's more green than beige with bulgar. Cucumbers and tomatoes are also added, rounding out the freshness.There is also cumin,allspice and lemon juice added too for color and tartness. home chefs could add tomato paste for a more authentic flavor along with subbing in cayenne pepper for the cumin and allspice. Tabbouleh can be served with grilled or roasted meats or fish (it would work well with kebobs this Memorial Day)along with the traditional falafel. It could be served with just a simple chunk of feta cheese and toasted pita bread for a light lunch or supper. The greens can also be chopped up scallion style and added to a simple cucumber salad.with a lemon or lime vinaigrette.
This is the time to take advantage of new garlic greens. They add to a bright tangy herbal flavor to any dish. Try them in tabbouleh for a new spin on a traditional dish.
Thursday, May 5, 2016
Wednesday, May 4, 2016
Know Your Knives
Home chefs have to have as many skills as their professional counterparts. One of the most important is good knife skills. Not having them can result in many accidents that can be avoided by just brushing up on techniques. Yes, a good sharpened knife helps but also a good grip is vital too.
Julia Moskin covered this in today's New York Times Food section. Ms. Moskin herself, a renown chef , and who has countless meals under her belt was chopping all wrong.She and most home chefs may have had the knife in what;s called a"death grip". a too tight grasp on the hilt or handle. Try to relax and let the blade do the work.The hand holding the knife is called the cutting hand while the other, is the helping hand. The last should be curled in a bear claw position with the fingertips curled under and the knuckles pressing down on the ingredient being cut to prevent any sliding or rolling.This prevents any fingers getting sliced. Another way is to bunch the fingertips together and rest the pads on top of the ingredient. There are different types of slicing and cutting. The most common is dicing , using done to onions and peppers. which is done in a grid to produce uniformly sized pieces. Julienne is used for some salad ingredients and potatoes.It's slicing lengthwise to produce long , slender pieces. Then there are chiffonades usually done for leafy ingredients such as basil. The leaves are rolled cigar tlike and the knife cuts them in a rocking back and forth There is also the roll cut used for carrots and larger vegetables. I involves as imagined rolling and cutting into irregular wedges.
What knives should be in a kitchen?. One of the most important is the chef's knife. It has a broad, tapering blade , sharp tip and chunky handle.Ms. Moskin recommends practicing with one to make for a better cook. Home chefs should start with an eight inch knife with a plastic blade and then graduate to a ten inch one. Remember to buy ones with comfortable handles and blades thicker than at the base than at the tip. The second most important knife is a utility. Since they're in constant use in home kitchens, it pays to have three or four.Their short handles, usually three to four inches long , make for easy gripping and easy control.They are best used on small ingredients such as shallots, mushrooms and peaches.. The plastic handled ones are the best choice and since they're so inexpensive, there's no guilt when they go dull and have to be thrown out. A serrated knife is the third knife home chefs should have in their arsenal.A ten inch serrated blade is not only great for slicing through baguettes and loaves but also for butternut squash, lemons and watermelons along with soft skinned veggies like tomatoes and eggplants. Remember that all knives have to be honed and sharpened , ideally on a daily basis but once a week is good too.
Knives are a vital tool in creating good meals and desserts. Have the necessary ones to do just this along with good cutting skills. It will make for easy prepping and cooking.
Julia Moskin covered this in today's New York Times Food section. Ms. Moskin herself, a renown chef , and who has countless meals under her belt was chopping all wrong.She and most home chefs may have had the knife in what;s called a"death grip". a too tight grasp on the hilt or handle. Try to relax and let the blade do the work.The hand holding the knife is called the cutting hand while the other, is the helping hand. The last should be curled in a bear claw position with the fingertips curled under and the knuckles pressing down on the ingredient being cut to prevent any sliding or rolling.This prevents any fingers getting sliced. Another way is to bunch the fingertips together and rest the pads on top of the ingredient. There are different types of slicing and cutting. The most common is dicing , using done to onions and peppers. which is done in a grid to produce uniformly sized pieces. Julienne is used for some salad ingredients and potatoes.It's slicing lengthwise to produce long , slender pieces. Then there are chiffonades usually done for leafy ingredients such as basil. The leaves are rolled cigar tlike and the knife cuts them in a rocking back and forth There is also the roll cut used for carrots and larger vegetables. I involves as imagined rolling and cutting into irregular wedges.
What knives should be in a kitchen?. One of the most important is the chef's knife. It has a broad, tapering blade , sharp tip and chunky handle.Ms. Moskin recommends practicing with one to make for a better cook. Home chefs should start with an eight inch knife with a plastic blade and then graduate to a ten inch one. Remember to buy ones with comfortable handles and blades thicker than at the base than at the tip. The second most important knife is a utility. Since they're in constant use in home kitchens, it pays to have three or four.Their short handles, usually three to four inches long , make for easy gripping and easy control.They are best used on small ingredients such as shallots, mushrooms and peaches.. The plastic handled ones are the best choice and since they're so inexpensive, there's no guilt when they go dull and have to be thrown out. A serrated knife is the third knife home chefs should have in their arsenal.A ten inch serrated blade is not only great for slicing through baguettes and loaves but also for butternut squash, lemons and watermelons along with soft skinned veggies like tomatoes and eggplants. Remember that all knives have to be honed and sharpened , ideally on a daily basis but once a week is good too.
Knives are a vital tool in creating good meals and desserts. Have the necessary ones to do just this along with good cutting skills. It will make for easy prepping and cooking.
Tuesday, May 3, 2016
Foodie Mom Gifts
What to get a foodie mom for Mother's Day? There 's a slew of gadgets and gewgaws along with some sweet and savory treats as well. Some may prefer cooking classes or cookbooks too. The question is which one is the best gift?Get one?Or get them all?
Every mom would like a Keurig coffee maker if she doesn't have one already? The machine does make great individual cups of coffee and there are so many K-Cups flavors to choose from. There are even hot cocoa and a variety of teas to choose from too. Another nice gift is the cup carousel , a kind of tree that holds the various coffees and teas.This comes in small or large and is perfect for that mom who likes to vary her hot drinks through the day,.Keurig also has come out with a cold drink dispenser too where moms can enjoy their favorite chilled sodas and iced teas through the day.One gift any foodie mom needs is a good knife that cuts everything. Farberware sells these in bright colors like turquoise and purple at all sorts of stores including some groceries such as Stop & Shop.. This is my favorite gadget/utensil and I use it for everything from slicing bread and veggies to cutting meat .Keep in mind that a new set of kitchen knives are always appreciated because they'll always be in use. True mom foodies would appreciate a mini butter churner or how about a garlic grater with accompanying oil dish.For fun give foodie dice, wooden die with foods, seasons and seasonings printed on them. Any meal can literally be a roll of the dice .If mom loves shaved ice then get her the Hamilton Beach Ice Shaver to create refreshing mounds and slushy drinks.
Cooking classes are always fun for the foodie mom.They not only broaden her knowledge but let her meet like minded home chefs. Stores such as Sur La Table have cooking classes in some of their stores and sign up is easy.Restaurants such as Ninety Acres in Peapack, New Jersey has extensive courses in cooking but also in cocktail making and wine tasting. Mothers wanting to expand their baking and frosting skills would appreciate classes that would expand their skills. Some larger cities like New York, San Francisco and Boston offer dessert courses in such specifics as Italian desserts such as cannoli and biscotti and chocolate classes where they learn how to make pot de creme and ganache cake. There are also chocolatier classes too where bonbons and truffle making are learned.. There are some chefs that can come to the house and give mom a private lesson or two. This can be costly however an alternative is asking a chef from her favorite restaurant to come over and showing how to cook her favorite restaurant dishes.Aunts and grandmas can be included in this too for a customized at home cooking class that spans generations.
What to get a foodie mom? Anything and everything . Surprise her with foodie dice or a cake decorating class. Have her take a wine course or buy her a good Farberware knife or butter churner. She'll love them all!
Cooking classes are always fun for the foodie mom.They not only broaden her knowledge but let her meet like minded home chefs. Stores such as Sur La Table have cooking classes in some of their stores and sign up is easy.Restaurants such as Ninety Acres in Peapack, New Jersey has extensive courses in cooking but also in cocktail making and wine tasting. Mothers wanting to expand their baking and frosting skills would appreciate classes that would expand their skills. Some larger cities like New York, San Francisco and Boston offer dessert courses in such specifics as Italian desserts such as cannoli and biscotti and chocolate classes where they learn how to make pot de creme and ganache cake. There are also chocolatier classes too where bonbons and truffle making are learned.. There are some chefs that can come to the house and give mom a private lesson or two. This can be costly however an alternative is asking a chef from her favorite restaurant to come over and showing how to cook her favorite restaurant dishes.Aunts and grandmas can be included in this too for a customized at home cooking class that spans generations.
What to get a foodie mom? Anything and everything . Surprise her with foodie dice or a cake decorating class. Have her take a wine course or buy her a good Farberware knife or butter churner. She'll love them all!
Monday, May 2, 2016
Gluten Free Slow Cooking
Gluten free cooking can be a bit labor intensive however there's a brand new cookbook that can help. It's chock full of delicious and fun slow cooker recipes that range from breakfasts to dinners, from snacks to desserts. Even those without celiac disease would enjoy the many dishes that can be made.
Hope Comerford, author of A Busy Mom's Slow Cooker Adventure blog, decided to put all her recipes into one fantastic cookbook, The Gluten Free Slow Cooker (Fair Winds Publishers).It is a great book for those with gluten allergies who not only want variety but also freedom from the kitchen. Ms. Comerford starts off with advice about what kind of slow cooker to have.There are also tips for novices such as buying cheaper cuts of meat because slow cooking tenderizes out the toughness along with no peeking which can affect cooking. She also recommends buying crock pot liners because these keep the crock pot form becoming messy,If those can;t be found then use non cooking spray which makes cleaning up afterwards a dream. Ms. Comerford has written an extensive list for a gluten free pantry. It is a practical one with name brand ingredients such as Mrs. Dash Seasonings along with fresh fruit and produce. She is also one for using short cuts such as frozen vegetables and gluten free cake mixes to make prepping just that much simpler.
The recipes are fun as well as being tasty. Breakfasts start with frittatas rich with tomatoes and avocados,and onions, spiked with hot sauce. There are fun oatmeals such as banana bread oatmeal made with bananas and brown sugar and cinnamon roll oatmeal which is Cinnabon in a bowl. I love the chapter called Starters And Snacks They'll Want To Attack, especially the recipes for pizza dip and the ones for Buffalo Chicken Meatballs and Chili Lime Wings. Soups are hearty and healthy, with recipes for cabbage and lentil soups.There are main meals such as apple and onion pork loin and cranberry glazed turkey breast that can be made at lunchtime and forgotten until dinnertime.There is a yummy and easy eggplant Parmesan casserole, chock full of eggplant, Parmesan cheese and a jar of instant sauce.Sides are also included such as brown sugar mashed sweet potatoes, redolent with butter and brown sugar and white wine mushrooms , slow cooked with wine, chicken stock and a variety of herbs. Desserts are amazing, and Ms. Comerford includes sauces such as caramel and strawberry orange, perfect on ice creams or custards. There are also easy to make pumpkin and Irish cream brownies made with gluten free chocolate cake mix which also goes into the slow cooked chocolate lava cake.
Gluten free cooking doesn't have to be a chore. Thanks to The Gluten Free Slow Cooker celiac sufferers can have tasty meals and treats without any work at all. It ' all down to a slow cooker and this great cookbook.
Hope Comerford, author of A Busy Mom's Slow Cooker Adventure blog, decided to put all her recipes into one fantastic cookbook, The Gluten Free Slow Cooker (Fair Winds Publishers).It is a great book for those with gluten allergies who not only want variety but also freedom from the kitchen. Ms. Comerford starts off with advice about what kind of slow cooker to have.There are also tips for novices such as buying cheaper cuts of meat because slow cooking tenderizes out the toughness along with no peeking which can affect cooking. She also recommends buying crock pot liners because these keep the crock pot form becoming messy,If those can;t be found then use non cooking spray which makes cleaning up afterwards a dream. Ms. Comerford has written an extensive list for a gluten free pantry. It is a practical one with name brand ingredients such as Mrs. Dash Seasonings along with fresh fruit and produce. She is also one for using short cuts such as frozen vegetables and gluten free cake mixes to make prepping just that much simpler.
The recipes are fun as well as being tasty. Breakfasts start with frittatas rich with tomatoes and avocados,and onions, spiked with hot sauce. There are fun oatmeals such as banana bread oatmeal made with bananas and brown sugar and cinnamon roll oatmeal which is Cinnabon in a bowl. I love the chapter called Starters And Snacks They'll Want To Attack, especially the recipes for pizza dip and the ones for Buffalo Chicken Meatballs and Chili Lime Wings. Soups are hearty and healthy, with recipes for cabbage and lentil soups.There are main meals such as apple and onion pork loin and cranberry glazed turkey breast that can be made at lunchtime and forgotten until dinnertime.There is a yummy and easy eggplant Parmesan casserole, chock full of eggplant, Parmesan cheese and a jar of instant sauce.Sides are also included such as brown sugar mashed sweet potatoes, redolent with butter and brown sugar and white wine mushrooms , slow cooked with wine, chicken stock and a variety of herbs. Desserts are amazing, and Ms. Comerford includes sauces such as caramel and strawberry orange, perfect on ice creams or custards. There are also easy to make pumpkin and Irish cream brownies made with gluten free chocolate cake mix which also goes into the slow cooked chocolate lava cake.
Gluten free cooking doesn't have to be a chore. Thanks to The Gluten Free Slow Cooker celiac sufferers can have tasty meals and treats without any work at all. It ' all down to a slow cooker and this great cookbook.
Saturday, April 30, 2016
A Guide For The Gluten Free Life
Like any other disease, celiac disease is no laughing matter.It can cripple a person's life along with restricting diet and eating choices. Happily there is a new cookbook that can ease it as well as making life tasty again.
Healthier Gluten Free (Fair Winds Press) by Lisa Howard is the must have cookbook for those with gluten allergies. Ms Howard is a cooking instructor who firmly advises in using fresh ingredients in recipes. The book is an extension of her philosophy with her suggestions in the first few chapters. What is unusual about the book is that it also has the history of celiac disease and a clear definition of what it is.Many cookbooks devoted to gluten free tend to omit the facts about celiac and even wheat allergies . Ms. Howard explains what it is and how it can be avoided. Another plus is the list of alternative flours home chefs can use in both savory and sweet baking and cooking. She also recommends home grinding flours too.Gluten free baking comes with many advantages, namely there's no need to roll out dough or kneading . The dough can simply be spoon dropped onto baking sheets or patted into baking tins, There is a page devoted to ingredients, about what to buy and what to avoid, especially canned foods that could carry the risk of BPA or bisphenol A . There are also pages devoted to the different types of dairy products from milk to buttermilk,
Even those without celiac disease will love the recipes and the variety.The second half of the book is chock full of them and they're divided into breakfasts,sandwiches, salads and pilafs, meals, appetizers and desserts. Sophisticated noshers will love savory herbed buttermilk potato waffles amped up with Italian herbs along with Brie and pear quesadillas. Pizza lovers will go mad for the lamb pizza with a crust made from ancient grains such as teff and amaranth and a topping of ground lamb, tomato sauce and spices,There is a Parmesan fish and chips, with the classic dish being coated in cheese and almond flour instead of the traditional batter.Almond flour also figures in the breaded chicken finger recipe along with crnmeal. They're served with a honey mustard dip with a Greek yogurt base.There's a tasty brown rice pasta Baked Mac and cheese ,made more flavorful with the addition of green onions. Usually gluten free desserts can be poor substitutes for the real thing. Not here. There is peach swirled cheesecake along with chocolate angel food cake with smashed raspberry glaze.Holiday favorites such as a crustless pecan pie and pumpkin pie with a teff and pecan crust are also included as are biscottis and gingersnaps. Ms Howard also includes ice cream too, with recipes including buttermilk and coconut milk.
Healthier Gluten Free is the cookbook for home chefs and families suffering from celiac disease.It is chock full of great advice and great recipes.With ot home chefs can create a diet of delicious foods, free from headaches of allergies and restrictions.,
Friday, April 29, 2016
Eat And Lose Weight
Imagine if you could eat anything, from waffles to pizza and lose tons of weight . You would think it's not possible but it is.A new cookbook :shows how you can. have your cake and eat it too, alongside of yummy cupcakes, tacos and other fun foods. Best of all this diet is guaranteed to shed pounds.
Popular blogger Audrey John gives foodies and home chefs the cookbook Lose Weight By Eating (Harper Collins Publishers) a phenomenal and fun cookbook about making and baking without preservatives , using only fresh and nutritious ingredients. A few years ago Ms. John was 275 pounds , thanks to a diet of frozen, prepackaged and fast foods. She changed her lifestyle by cooking and baking favorites from scratch. The result was a new chef, 150 lighter and a few dollars richer. She was even able to save money by recreating homemade versions of hamburgers, tacos and cupcakes.It resulted in an instantly popular blog which led to this book. The recipes are easy enough for the most novice of home chefs. and the recipes are divided into really fun chapters like Comfort Foods and Pizza Pizza. What I like about the book is the write in food log that readers can use to write down. what they've eaten as well as calorie count followed by the amount of fat, fiber and carbohydrates.Ms. Johns also includes a guide to the perfect salad as well as sections on exercise along with drinking more water. The book also contains a menu guide to help with planning a week's meals.
The recipes will satisfy anyone, There are giant breakfast cookies made with applesauce, which Ms.Johns uses as a butter substitute, These are chock full of oatmeal and brown sugar along with cranberries and almonds. These would be perfect for any pajama party or family brunch. Egg lovers will relish the stuffed breakfast burritos and scrambles.Pizza, usually a dieter's no-no is made healthier thanks to using low calorie turkey sausage and all kinds of fresh veggies. Holiday cooking is included here for healthier and cheaper dinners.Maple syrup is used instead of sugar and almond milk is preferred to regular milk for lower calorie feasts.It starts with recipes for a perfectly brined and roasted turkey with creamy mashed potatoes. This last is rich in flavor but low in calories thanks to the addition of almond milk and Greek yogurt. There is also a holiday ham glazed with cherry jam and ginger beer..For weeknight dinners there's the healthy vegetable lasagna and cheddar stuffed turkey burgers. The chapter on comfort foods has such great dishes as skinny chicken pot pie,manly beer chili and crispy fried pork chops desserts include strawberry shortcake cupcakes, orange creamsicles and chocolate bananas on a stick. Wash these down with Ms. John's take on homemade blueberry orange sodas, and low calorie lattes.
Yes, you can have your cake and eat it too. You can also have pizza and creamsicles, soda and cookies, thanks to this great new cookbook. Treat yourself to Lose Weight by Eating and enjoy favorite foods and drinks without any guilt
Popular blogger Audrey John gives foodies and home chefs the cookbook Lose Weight By Eating (Harper Collins Publishers) a phenomenal and fun cookbook about making and baking without preservatives , using only fresh and nutritious ingredients. A few years ago Ms. John was 275 pounds , thanks to a diet of frozen, prepackaged and fast foods. She changed her lifestyle by cooking and baking favorites from scratch. The result was a new chef, 150 lighter and a few dollars richer. She was even able to save money by recreating homemade versions of hamburgers, tacos and cupcakes.It resulted in an instantly popular blog which led to this book. The recipes are easy enough for the most novice of home chefs. and the recipes are divided into really fun chapters like Comfort Foods and Pizza Pizza. What I like about the book is the write in food log that readers can use to write down. what they've eaten as well as calorie count followed by the amount of fat, fiber and carbohydrates.Ms. Johns also includes a guide to the perfect salad as well as sections on exercise along with drinking more water. The book also contains a menu guide to help with planning a week's meals.
The recipes will satisfy anyone, There are giant breakfast cookies made with applesauce, which Ms.Johns uses as a butter substitute, These are chock full of oatmeal and brown sugar along with cranberries and almonds. These would be perfect for any pajama party or family brunch. Egg lovers will relish the stuffed breakfast burritos and scrambles.Pizza, usually a dieter's no-no is made healthier thanks to using low calorie turkey sausage and all kinds of fresh veggies. Holiday cooking is included here for healthier and cheaper dinners.Maple syrup is used instead of sugar and almond milk is preferred to regular milk for lower calorie feasts.It starts with recipes for a perfectly brined and roasted turkey with creamy mashed potatoes. This last is rich in flavor but low in calories thanks to the addition of almond milk and Greek yogurt. There is also a holiday ham glazed with cherry jam and ginger beer..For weeknight dinners there's the healthy vegetable lasagna and cheddar stuffed turkey burgers. The chapter on comfort foods has such great dishes as skinny chicken pot pie,manly beer chili and crispy fried pork chops desserts include strawberry shortcake cupcakes, orange creamsicles and chocolate bananas on a stick. Wash these down with Ms. John's take on homemade blueberry orange sodas, and low calorie lattes.
Yes, you can have your cake and eat it too. You can also have pizza and creamsicles, soda and cookies, thanks to this great new cookbook. Treat yourself to Lose Weight by Eating and enjoy favorite foods and drinks without any guilt
Thursday, April 28, 2016
Livening Up Everyday Meats
Chicken and port have become everyday occurrences in our daily diets. The problem is that everyday can become boring very quickly. The solution? Pair them with interesting vegetables or make them in interesting ways to liven up dinner. They'll go from boring to exciting in no time.
Melissa Clark and David Tanis know this and wrote about chicken and pork respectively in their Wednesday columns in yesterday's New York Times Food section. Ms. Clark paired chicken with artichokes for her A Good Appetite.This is the season for chokes and they're wonderful made any way thanks to their inherent sweetness. Unfortunately they are a bit thorny to deal with , due to theie sharp tipped leathery tips. Ms. Clark removes all of these to reveal the tender heart and the surrounding core of baby leaves which are good braised in a mix of olive oil, chile, white wine and herbs. The chicken is cut up, bones and all and seared first for about six minutes .It's taken out and then the artichokes and garlic are then put in to cook.Tomatoes and red pepper flakes are added along with wine , olives and rosemary branches. Butter is then added after everything has been oven simmered for half an hour. Ms Clark warns that the chicken skin will lose its' crispness. To remedy this she recommends adding a dusting of Parmesan cheese and quick cook under the broiler. It is a saucy dish so make sure there's a crusty baguette served with it.
Chicken can also be used in David Tanis' satay recipe from his A City Kitchen column. He uses pork though in this Thai inspired dish. Satay is an Asian version of shish kebob but instead of using thick chunks of meat, the pieces are thinner and flatter.They should be cut as rectangles in order to lie flat on the skewers. Doing such will allow the satays to cook quickly, just a few minutes per each side. Mr Tanis recommends using the pork shoulder because of the marbling in it with the fat giving the pieces more flavor . Satays are meant to be grilled and , even a small hibachi one can do the job nicely. Even an indoor grill or broiler can do if the weather doesn't cooperate.What makes satays so appealing is the marinade. Mr. Tanis uses one that is highly spiced with cumin, and coriander along with ginger and cayenne for heat. Lemongrass and coconut milk, the mainstays of Thai cuisine , is also added as are fish and soy sauce. The meat pieces are marinated for at least thirty minutes and at the most overnight, the last a must for a more flavorful taste.There is also a fiery cucumber relish made from Japanese or Persian cukes to complement then.Of course there is peanut dipping sauce. - a have to have with the dish. Again , most of the ingredients from the marinade is mixed with pulsed dry roasted peanuts.
Chicken and pork are versatile meats that can be made a variety of ways. Try chicken with artichoke hearts for a sweet and mellow dinner. Pork can be made into a fun Thai inspired dish.Try both for a departure from the ordinary.
Melissa Clark and David Tanis know this and wrote about chicken and pork respectively in their Wednesday columns in yesterday's New York Times Food section. Ms. Clark paired chicken with artichokes for her A Good Appetite.This is the season for chokes and they're wonderful made any way thanks to their inherent sweetness. Unfortunately they are a bit thorny to deal with , due to theie sharp tipped leathery tips. Ms. Clark removes all of these to reveal the tender heart and the surrounding core of baby leaves which are good braised in a mix of olive oil, chile, white wine and herbs. The chicken is cut up, bones and all and seared first for about six minutes .It's taken out and then the artichokes and garlic are then put in to cook.Tomatoes and red pepper flakes are added along with wine , olives and rosemary branches. Butter is then added after everything has been oven simmered for half an hour. Ms Clark warns that the chicken skin will lose its' crispness. To remedy this she recommends adding a dusting of Parmesan cheese and quick cook under the broiler. It is a saucy dish so make sure there's a crusty baguette served with it.
Chicken can also be used in David Tanis' satay recipe from his A City Kitchen column. He uses pork though in this Thai inspired dish. Satay is an Asian version of shish kebob but instead of using thick chunks of meat, the pieces are thinner and flatter.They should be cut as rectangles in order to lie flat on the skewers. Doing such will allow the satays to cook quickly, just a few minutes per each side. Mr Tanis recommends using the pork shoulder because of the marbling in it with the fat giving the pieces more flavor . Satays are meant to be grilled and , even a small hibachi one can do the job nicely. Even an indoor grill or broiler can do if the weather doesn't cooperate.What makes satays so appealing is the marinade. Mr. Tanis uses one that is highly spiced with cumin, and coriander along with ginger and cayenne for heat. Lemongrass and coconut milk, the mainstays of Thai cuisine , is also added as are fish and soy sauce. The meat pieces are marinated for at least thirty minutes and at the most overnight, the last a must for a more flavorful taste.There is also a fiery cucumber relish made from Japanese or Persian cukes to complement then.Of course there is peanut dipping sauce. - a have to have with the dish. Again , most of the ingredients from the marinade is mixed with pulsed dry roasted peanuts.
Chicken and pork are versatile meats that can be made a variety of ways. Try chicken with artichoke hearts for a sweet and mellow dinner. Pork can be made into a fun Thai inspired dish.Try both for a departure from the ordinary.
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