Homemade granola is not only fun to make but fun to eat. Of course , it can kick start the day but it's also good sprinkled on vanilla ice cream or made into bars.It can also be turned into clusters for healthy snacking too. It is versatile, going from breakfast to snack in no time.
Melissa Clark wrote about her recipe for it in Wednesday's New York Times Food section. It is a fancier recipe than the basic granola one. Hers is very flavorful thanks to the addition of ginger and cardamon. Most start with cinnamon and brown sugar for taste and nuts and dried fruit for color and texture. Oats are the most important ingredient and again most recipes call for rolled oats ( never use instant)The liquids or binders are usually a mix of vegetable oil and honey. Ms Clark uses out of the box ones such as olive oil and coconut oil. Olive oil is a healthier choice and it's up to the home chef to use it instead of any other oil Some granola cereals have clusters which is a big selling point for a lot of cereal lovers who want crunch. Home chefs usually use egg whites which does bind but the result is a brittle sticky glob instead of a light crunchy nibble.To achieve this the oats and coconut are ground into a flour that becomes a paste when water is added. Ms. Clark wanted something more flavorful so she added coconut milk. which gives it a very mild sweetness. Almond milk can be subbed in too.
One good thing about homemade granola is that it can be customized to suit your family's tastes.Almonds can be added in or not. Chocolate chips can replace walnuts. Even Ms. Clark's recipe can be tweaked to suit many different tastes. Hers is loaded with seeds such as pumpkin and sunflower but one can be eliminated while the other is doubled. For a healthier spin try chia seeds which are high in calcium and manganese. Flax seeds can be added too for a boost. These have a slightly nutty flavor that can add to the mix. Dried fruit is another granola must .It gives extra sweetness and more flavor.. Ms. Clark's recipe calls for coconut flakes but you can add anything from dried cherries to dried apricots to raisins to create a healthy , nutrient packed breakfast. Once you've mastered the basic recipe you can start on bars. Granola bars are fun and perfect for anything, from beach days to sports events.They're a cross between a cookie and granola, thanks to the addition of flour , baking soda and butter. The last can be replaced with vegan non dairy butter for a healthier bar. Semi sweet chocolate chips can be added along with nuts or sub in the chocolate with dried cherries or almonds.
Granola is a fun and healthy food to make. You can stick to the basic recipe or go wild and creative with seeds, nuts and dried fruit. The end result is a tasty treat that's good for you and tasty too.
Friday, May 13, 2016
Thursday, May 12, 2016
Fava Beans A Taste Of Spring
The season brings about a plethora of fresh tastes, letting us know Spring is here. The fava bean is one of those.Its' "green" flavor makes it perfect for everything from soups to pate.They're definitely a great addition to barbecues and al fresco dining.
David Tanis knows this and wrote about them in his City Kitchen column in yesterday's New York Times Food section.This is the time for them,late spring, and they are tender enough to eat with the pods still on.Fava beans should be incorporated into the diet. They are high in folate and manganese as well as being rich in dietary fiber.The beans are a staple in the Mediterranean diet and figure prominently in Italian, Greek and Spanish cuisines.They are great gracing a minestrone or in salads, thanks to their creamy texture and slightly nutty flavor.The only bad thing about them is ridding them of their pods.It's a tedious chore as Mr. Tanis can attest to. You can avoid this by getting immature pods with no beans inside. These outer coverings can be grilled and are just as versatile as the mature pods and can be grilled over coals or served a la plancha ,cooked on a griddle. They can also be stir fried in a hot work too along with being added to a Spring vegetable soup.. Peeling the older ones is tedious but worth it . Make the work easier by employing the family to help out and doing the day before using is a big help too.
Mr Tanis gives a lovely recipe with the beans being mashed on toasted baguettes slices. The beans have a silky texture that makes them wonderful as a kind of pate. He adds garlic cloves and red pepper along with rosemary. The pepper can be omitted if considered too hot. Try freshly ground black pepper instead. The beans are first dropped into boiling water and then they're plunged into ice water. They have to be skinned when cooled and this is an easy task.Pierce the skin with your thumb and then slip it off. These can be prepared up to a day in advance if you don't have the time to do it the day of.The fava beans are then sauteed in olive oil in a skillet over a medium hot heat. They should be cooked for only a few minutes but not browned. A half cup of water is added and then the beans are simmered until softened. Do this for about ten minutes or until most of the water has been cooked off.You can use a potato masher (preferred) or a wooden spoon to roughly mash the favas.Return them to the stove and cook on a medium heat. This is the time to add the pepper and rosemary along with a little water if the mash is too much. Transfer the bean mash to a warm bowl as you prepare the baguette slices.Smear a tablespoon or more on each slice. You can drizzle some olive oil and a light sprinkling of sea salt on them if you want.
This is the time of year for fava beans. Make them in a tasty pate or add to a Spring vegetable soup. They are a great addition to any dish.
David Tanis knows this and wrote about them in his City Kitchen column in yesterday's New York Times Food section.This is the time for them,late spring, and they are tender enough to eat with the pods still on.Fava beans should be incorporated into the diet. They are high in folate and manganese as well as being rich in dietary fiber.The beans are a staple in the Mediterranean diet and figure prominently in Italian, Greek and Spanish cuisines.They are great gracing a minestrone or in salads, thanks to their creamy texture and slightly nutty flavor.The only bad thing about them is ridding them of their pods.It's a tedious chore as Mr. Tanis can attest to. You can avoid this by getting immature pods with no beans inside. These outer coverings can be grilled and are just as versatile as the mature pods and can be grilled over coals or served a la plancha ,cooked on a griddle. They can also be stir fried in a hot work too along with being added to a Spring vegetable soup.. Peeling the older ones is tedious but worth it . Make the work easier by employing the family to help out and doing the day before using is a big help too.
Mr Tanis gives a lovely recipe with the beans being mashed on toasted baguettes slices. The beans have a silky texture that makes them wonderful as a kind of pate. He adds garlic cloves and red pepper along with rosemary. The pepper can be omitted if considered too hot. Try freshly ground black pepper instead. The beans are first dropped into boiling water and then they're plunged into ice water. They have to be skinned when cooled and this is an easy task.Pierce the skin with your thumb and then slip it off. These can be prepared up to a day in advance if you don't have the time to do it the day of.The fava beans are then sauteed in olive oil in a skillet over a medium hot heat. They should be cooked for only a few minutes but not browned. A half cup of water is added and then the beans are simmered until softened. Do this for about ten minutes or until most of the water has been cooked off.You can use a potato masher (preferred) or a wooden spoon to roughly mash the favas.Return them to the stove and cook on a medium heat. This is the time to add the pepper and rosemary along with a little water if the mash is too much. Transfer the bean mash to a warm bowl as you prepare the baguette slices.Smear a tablespoon or more on each slice. You can drizzle some olive oil and a light sprinkling of sea salt on them if you want.
This is the time of year for fava beans. Make them in a tasty pate or add to a Spring vegetable soup. They are a great addition to any dish.
Wednesday, May 11, 2016
Aquafaba The New Game Changer
Something exciting has happened in the food world and we have the chickpea to thank for it. Actually we have the liquid that surrounds it for this new discovery. With it , vegans now can expand their diets to include everything from meringues to mayo.
Jane Black wrote about this breakthrough in today's New York Times Food section It started with Goose Wohlt, a software engineer from Indiana and recent vegan who was in charge of the dessert for his family's Passover seder. He wanted to create a meringue however , as any vegan home chef will tell you, is impossible. Replacing the egg , in particular, the egg white is difficult , even more so to it replicate. Egg whites are a combination of water and proteins, and it has been impossible to create an animal friendly version - until Mr. Wohlt started tinkering with the idea.Science is his passion, Before the chickpeas, his great love was antigravity.He scoured literature on proteins, starches and vegetable gums.It was his wife however who provided the key to his discovery. She had mentioned seeing a video about two French cooks who used the liquid from canned chickpeas to make a chocolate mousse. He decided to try it with the meringues. It worked. The liquid whipped up instantly into a snowy white foam and create the perfect meringue.He posted it on Facebook to a group called "What Fat Vegans Eat" back in March and created a sensation. He christened the liquid aquafaba, Latin for bean water.
It is a true game changer and something both professional and home chefs can get excited about. (it made me order an immersion blender on overnight delivery so I can try the recipes). Aquafaba is now being used in everything from pancakes to purees. Even companies are getting in on the craze. Sir Kensington, a condiment company is introducing a vegan mayonnaise using aquafaba. How does chickpea water turn into glossy meringue and silky mayo? It has to do with having the same chemical makeup as egg whites: ninety per cent water and ten percent water. when the two are whipped together, those proteins unfold and bond together trapping the air bubbles caused by whisking. Pour aquafaba into a mixer and it will foam instantly.The only drawback is the slightly beany smell that disappears when cooked. There's no residual flavor and best of all few calories.It's excellent as a sub for the real mayo. Many have tried to replicate the original using peas which created a vegetal aftertaste. I am looking forward to making the mayo recipe with it since eggs are off my table thanks to gallbladder issues.It'll be flavorful thanks to the addition of dry mustard and lemon juice, perfect for sandwiches and salads.
Aquafaba is a rising star. It's an exciting new ingredient that will be a kitchen necessary in years to come.Watch yourselves, egg whites, you;re about to be replaced!
Jane Black wrote about this breakthrough in today's New York Times Food section It started with Goose Wohlt, a software engineer from Indiana and recent vegan who was in charge of the dessert for his family's Passover seder. He wanted to create a meringue however , as any vegan home chef will tell you, is impossible. Replacing the egg , in particular, the egg white is difficult , even more so to it replicate. Egg whites are a combination of water and proteins, and it has been impossible to create an animal friendly version - until Mr. Wohlt started tinkering with the idea.Science is his passion, Before the chickpeas, his great love was antigravity.He scoured literature on proteins, starches and vegetable gums.It was his wife however who provided the key to his discovery. She had mentioned seeing a video about two French cooks who used the liquid from canned chickpeas to make a chocolate mousse. He decided to try it with the meringues. It worked. The liquid whipped up instantly into a snowy white foam and create the perfect meringue.He posted it on Facebook to a group called "What Fat Vegans Eat" back in March and created a sensation. He christened the liquid aquafaba, Latin for bean water.
It is a true game changer and something both professional and home chefs can get excited about. (it made me order an immersion blender on overnight delivery so I can try the recipes). Aquafaba is now being used in everything from pancakes to purees. Even companies are getting in on the craze. Sir Kensington, a condiment company is introducing a vegan mayonnaise using aquafaba. How does chickpea water turn into glossy meringue and silky mayo? It has to do with having the same chemical makeup as egg whites: ninety per cent water and ten percent water. when the two are whipped together, those proteins unfold and bond together trapping the air bubbles caused by whisking. Pour aquafaba into a mixer and it will foam instantly.The only drawback is the slightly beany smell that disappears when cooked. There's no residual flavor and best of all few calories.It's excellent as a sub for the real mayo. Many have tried to replicate the original using peas which created a vegetal aftertaste. I am looking forward to making the mayo recipe with it since eggs are off my table thanks to gallbladder issues.It'll be flavorful thanks to the addition of dry mustard and lemon juice, perfect for sandwiches and salads.
Aquafaba is a rising star. It's an exciting new ingredient that will be a kitchen necessary in years to come.Watch yourselves, egg whites, you;re about to be replaced!
Tuesday, May 10, 2016
Know Your Marinades
It's the beginning of grilling season and that means marinated meats and veggies. The question is what kind of marinades work well with them? Will a simple oil and spice one work for all or just one particular kind of meat? What about barbecue sauce? Or rubs -are they considered a kind of marinade.Beginner grillers will have all sorts of questions regarding this.
A marinade in simplest terms is oil, an acid and some kind of flavoring - sort of like a vinaigrette dressing.The marinade acts as both a tenderizer and flavoring.The tough fibers that make up the meat are broken down thanks to the acid in the vinegar, creating a tender melt in your mouth cut. Since beef is a bit tougher than chicken , it pays to have a strong acid in marinade such as wine vinegar or red wine itself.This kind of bath is perfect for a brisket, a thick cut that is often grilled. A great marinade for it is one that has both wine and red wine vinegar. Lemon juice can also be added for more tenderizing. As for flavoring, try robust spices such as cayenne pepper and dried mustard. Steak , another barbecue favorite also gets a hearty marinade in the form of red wine vinegar mixed with Worcestershire sauce tempered with olive oil.Oregano and thyme are the herbs used for flavor. Barbecue sauce can also be used for red meat too.It's sweeter, but still has the same effect thanks to the addition of apple cider vinegar which also acts as a tenderizer.A rub isn't considered a marinade because it's not liquid .It can be added to a barbecue sauce however as an ingredient to a marinade.
Remember that what works for a steak and brisket may not work for chicken. Those robust baths of wine and red wine vinegar may turn poultry into mush. Stick with lighter acids such as lemon, lime or even orange juice. Rosemary can be used as the flavoring along with oregano. Many people love the flavor of lemon pepper chicken and it can be replicated in a marinade. Use freshly cracked peppercorns along with a third of a cup of lemon juice. Since this produces a delicate flavor use a delicate herb such as dill to round it out. Fowl can work well with any fruit so think about a pineapple marinade that also includes honey and soy salt for a kick of savory. Orange juice based marinades can also liven up a barbecued chicken. Use freshly squeezed mixed with olive oil and hot sauce for a real kicky marinade. It can work with fish and pork too. What about veggies? Should they be marinated? Absolutely!Even veggies such as mushrooms can be tenderized for delicious chewiness.Start with balsamic vinegar mixed with olive oil and then throw in fresh ground pepper and basil for flavor.It's usually a three to four hour soak before grilling You can also
sub in fresh rosemary or parsley for the basil for an entirely different taste.
A good marinade makes for a good barbecue. Just remember that the heartier ones are more for red meat while the lighter ones will suit poultry just fine. It'll make for a delicious grilling season , full of tender, delicious cuts.
A marinade in simplest terms is oil, an acid and some kind of flavoring - sort of like a vinaigrette dressing.The marinade acts as both a tenderizer and flavoring.The tough fibers that make up the meat are broken down thanks to the acid in the vinegar, creating a tender melt in your mouth cut. Since beef is a bit tougher than chicken , it pays to have a strong acid in marinade such as wine vinegar or red wine itself.This kind of bath is perfect for a brisket, a thick cut that is often grilled. A great marinade for it is one that has both wine and red wine vinegar. Lemon juice can also be added for more tenderizing. As for flavoring, try robust spices such as cayenne pepper and dried mustard. Steak , another barbecue favorite also gets a hearty marinade in the form of red wine vinegar mixed with Worcestershire sauce tempered with olive oil.Oregano and thyme are the herbs used for flavor. Barbecue sauce can also be used for red meat too.It's sweeter, but still has the same effect thanks to the addition of apple cider vinegar which also acts as a tenderizer.A rub isn't considered a marinade because it's not liquid .It can be added to a barbecue sauce however as an ingredient to a marinade.
Remember that what works for a steak and brisket may not work for chicken. Those robust baths of wine and red wine vinegar may turn poultry into mush. Stick with lighter acids such as lemon, lime or even orange juice. Rosemary can be used as the flavoring along with oregano. Many people love the flavor of lemon pepper chicken and it can be replicated in a marinade. Use freshly cracked peppercorns along with a third of a cup of lemon juice. Since this produces a delicate flavor use a delicate herb such as dill to round it out. Fowl can work well with any fruit so think about a pineapple marinade that also includes honey and soy salt for a kick of savory. Orange juice based marinades can also liven up a barbecued chicken. Use freshly squeezed mixed with olive oil and hot sauce for a real kicky marinade. It can work with fish and pork too. What about veggies? Should they be marinated? Absolutely!Even veggies such as mushrooms can be tenderized for delicious chewiness.Start with balsamic vinegar mixed with olive oil and then throw in fresh ground pepper and basil for flavor.It's usually a three to four hour soak before grilling You can also
sub in fresh rosemary or parsley for the basil for an entirely different taste.
A good marinade makes for a good barbecue. Just remember that the heartier ones are more for red meat while the lighter ones will suit poultry just fine. It'll make for a delicious grilling season , full of tender, delicious cuts.
Monday, May 9, 2016
The Perfect Graduation Party
With May comes college graduations and with them come parties. The best are the old fashioned kind done in the backyard. They can go a number of ways , from elegant to super casual. The bottom line is to celebrate the graduate and honor what he or she wants.
If your grad likes an elegant affair, then think casual formal with some catering involved.Many restaurants can offer a wide range of dishes, from shrimp scampi to bruschetta. Some also offer carving tables with roasts like London Broil and turkey. Cheese and cold cut tables can be set up if the grad thinks that hot dishes may be too much for guests.Favorite restaurants also can figure in as well, as the honoree picks out beloved dishes. If money is tight then think maybe just champagne and hot hors d'oeuvres. Luckily there are less expensive brands of sparkling wine such as Asti Spumente if a large crowd is expected. Sparkling non-alcoholic cider can be served to those who can't have alcohol along with the littlest guests. The nibbles can be anything from toasted Brie and apple slices to shrimp pate on toasted baguette rounds. Desserts can be petit fours iced and decorated in the university's colors or small plates of miniature pastries. You can also buy a chocolate fountain for the event. This may seem like an extravagant but it can be used for other gatherings like showers and holiday parties. They can also be rented too for a cheaper deal.If this is too messy then consider making homemade truffles to serve. It's an easy recipe using a simple chocolate and cream ganache.
Most college graduation parties are usually backyard affairs.Again consider what the graduate wants and likes.It could even be a pot luck kind of deal where friends and relatives bring the grad's favorite dishes.Mom and Dad can be in charge of the hamburgers and hot dogs while grans and aunts along with godmothers can bring the chili or potato and macaroni salads.This is the time for celebration so you can even go whole hog - literally - with a pig roast.Some rib joints can roast it for you or it can be roasted at home in the back yard, however remember that the set up is labor intensive and dealing with an entire animal is not for the faint of heart. Consider buying a few racks of ribs instead These are easy to handle and dole out to guests.Fried turkey is another outdoor party favorite. Serve it with a cranberry chutney and grill roasted sweet potato halves along with grilled veggies. If your grad has eschewed all meat, then think of vegetarian or vegan barbecue.Morningstar Farms has some excellent sub ins such as soy dogs and black bean burgers along with chicken patties and even nuggets. Soy bacon and soy cheese can be added for a healthier , more humane bacon cheese burger. Salads can be made with a non egg mayo called Nayonaise that can do the same trick as the real deal. It can be used for salads and dressings. There are vegan bakeries that can make a dairy and egg free cake as well.
Let the college graduation parties begin. Celebrate that degree with a party that the grad will remember for decades. he or she deserves it.
If your grad likes an elegant affair, then think casual formal with some catering involved.Many restaurants can offer a wide range of dishes, from shrimp scampi to bruschetta. Some also offer carving tables with roasts like London Broil and turkey. Cheese and cold cut tables can be set up if the grad thinks that hot dishes may be too much for guests.Favorite restaurants also can figure in as well, as the honoree picks out beloved dishes. If money is tight then think maybe just champagne and hot hors d'oeuvres. Luckily there are less expensive brands of sparkling wine such as Asti Spumente if a large crowd is expected. Sparkling non-alcoholic cider can be served to those who can't have alcohol along with the littlest guests. The nibbles can be anything from toasted Brie and apple slices to shrimp pate on toasted baguette rounds. Desserts can be petit fours iced and decorated in the university's colors or small plates of miniature pastries. You can also buy a chocolate fountain for the event. This may seem like an extravagant but it can be used for other gatherings like showers and holiday parties. They can also be rented too for a cheaper deal.If this is too messy then consider making homemade truffles to serve. It's an easy recipe using a simple chocolate and cream ganache.
Most college graduation parties are usually backyard affairs.Again consider what the graduate wants and likes.It could even be a pot luck kind of deal where friends and relatives bring the grad's favorite dishes.Mom and Dad can be in charge of the hamburgers and hot dogs while grans and aunts along with godmothers can bring the chili or potato and macaroni salads.This is the time for celebration so you can even go whole hog - literally - with a pig roast.Some rib joints can roast it for you or it can be roasted at home in the back yard, however remember that the set up is labor intensive and dealing with an entire animal is not for the faint of heart. Consider buying a few racks of ribs instead These are easy to handle and dole out to guests.Fried turkey is another outdoor party favorite. Serve it with a cranberry chutney and grill roasted sweet potato halves along with grilled veggies. If your grad has eschewed all meat, then think of vegetarian or vegan barbecue.Morningstar Farms has some excellent sub ins such as soy dogs and black bean burgers along with chicken patties and even nuggets. Soy bacon and soy cheese can be added for a healthier , more humane bacon cheese burger. Salads can be made with a non egg mayo called Nayonaise that can do the same trick as the real deal. It can be used for salads and dressings. There are vegan bakeries that can make a dairy and egg free cake as well.
Let the college graduation parties begin. Celebrate that degree with a party that the grad will remember for decades. he or she deserves it.
Saturday, May 7, 2016
A Southern Mother's Day
With Mother's Day and the Kentucky Derby falling within the same weekend, it's nice to combine the two and have Southern style brunches lunches or dinners. Southern cooking represents handed down recipes and hours of family fun in the kitchen..It's is the perfect cuisine to celebrate mothers no matter where they live.
A Southern style brunch is full of all sorts of flavors. You can start off with mint juleps,a mix of mint leaves, bourbon and water.Confectioners sugar or a simple syrup is added to it for sweetness.If it's too much for a late morning meal then use the bourbon in a Southern punch. Add Chardonay to it along with a combo of juices, namely, cranberry ,orange and lime. Use the juices and seltzer for a kid's punch.As for food ,think classics like a basket of fresh from the oven biscuits served with honey butter. Cheddar grits would go well with any egg dish or you can blend the eggs with the grits and cheese for a savory custard. A baked ham is always a welcome addition and slices can be made into a sandwich along with scrambled eggs and biscuits.if you want to keep it light then serve oven baked maple glazed bacon instead.It's an easy recipe with just brushing the strips with syrup a few minutes before they're done. Shrimp is sometimes served , usually at brunch tables in Georgia and the Carolinas,They're usually made with a mix of chopped green peppers and onions and served with grits.The seafood can be served for an afternoon lunch too.
Southern lunches and dinners are big affairs too.Of course there is Kentucky fried chicken and no from the local KFC. There is an actual recipe that calls for a variety of spices such as ginger, mustard, oregano, and basil mixed with flour to give the pieces that spicy taste and after bite. You can use breadcrumbs but a simple batter mixed with the seasonings and spices will make for for a crunchier and crisper chew. Serve on homemade buttermilk waffles with a drizzle of maple syrup for sweetness.Hot browns are a Kentucky staple, originating in Louisville and they make a fun lunch or dinner for mom. The open faced sandwiches start with turkey and bacon piled onto white bread and then topped with a Mornay sauce, a white Bechamel sauce mixed with Gruyere cheese and egg yolk, An easier version is a white sauce with grated Parmesan cheese added. You can also add a tomato slice and an egg too. They're then baked for ten minutes. A quick fun dish is Louville style chili which is a spicy stew served over spaghetti.It can be made meatless or with cooked with chicken but the usual recipe calls for pork ,lamb or beef . All three can be added for a really hearty meal. Finish with a Derby pie, a chocolate and walnut tort baked in a pie shell.
This is a weekend of celebrating both for moms and horse racing. Do it Southern style with boozy drinks and good food. Mom will love it and so will the rest of the family!
A Southern style brunch is full of all sorts of flavors. You can start off with mint juleps,a mix of mint leaves, bourbon and water.Confectioners sugar or a simple syrup is added to it for sweetness.If it's too much for a late morning meal then use the bourbon in a Southern punch. Add Chardonay to it along with a combo of juices, namely, cranberry ,orange and lime. Use the juices and seltzer for a kid's punch.As for food ,think classics like a basket of fresh from the oven biscuits served with honey butter. Cheddar grits would go well with any egg dish or you can blend the eggs with the grits and cheese for a savory custard. A baked ham is always a welcome addition and slices can be made into a sandwich along with scrambled eggs and biscuits.if you want to keep it light then serve oven baked maple glazed bacon instead.It's an easy recipe with just brushing the strips with syrup a few minutes before they're done. Shrimp is sometimes served , usually at brunch tables in Georgia and the Carolinas,They're usually made with a mix of chopped green peppers and onions and served with grits.The seafood can be served for an afternoon lunch too.
Southern lunches and dinners are big affairs too.Of course there is Kentucky fried chicken and no from the local KFC. There is an actual recipe that calls for a variety of spices such as ginger, mustard, oregano, and basil mixed with flour to give the pieces that spicy taste and after bite. You can use breadcrumbs but a simple batter mixed with the seasonings and spices will make for for a crunchier and crisper chew. Serve on homemade buttermilk waffles with a drizzle of maple syrup for sweetness.Hot browns are a Kentucky staple, originating in Louisville and they make a fun lunch or dinner for mom. The open faced sandwiches start with turkey and bacon piled onto white bread and then topped with a Mornay sauce, a white Bechamel sauce mixed with Gruyere cheese and egg yolk, An easier version is a white sauce with grated Parmesan cheese added. You can also add a tomato slice and an egg too. They're then baked for ten minutes. A quick fun dish is Louville style chili which is a spicy stew served over spaghetti.It can be made meatless or with cooked with chicken but the usual recipe calls for pork ,lamb or beef . All three can be added for a really hearty meal. Finish with a Derby pie, a chocolate and walnut tort baked in a pie shell.
This is a weekend of celebrating both for moms and horse racing. Do it Southern style with boozy drinks and good food. Mom will love it and so will the rest of the family!
Friday, May 6, 2016
Planting Your Meals
Despite the weather it is actually planting season, Many home chefs also become home gardeners to guarantee their summer cooking has fresh vegetables. Planning is key to a great garden along with planting what will be eaten most.
Everybody goes wild when they see those seed packet displays. There's so many veggies, herbs and even fruits to choose from. Hold back. That enthusiasm may result in buying and growing produce
you"ll never eat . Ask yourself and your family what do they like the best. Tomatoes are always welcome because they not only go in salads but can be used in ratatouilles and sauces. Also family and friends always love to receive a bag or basket of fresh picked tomatoes too. Lettuce is another plant that's always in the garden. Buy several different types of lettuce seeds to grow (however be warned,critters like woodchucks love to nibble on lettuce leaves).Carrots are another garden must because they can be turned into a great side or part of any salad. They're also very easy to grow as well.Some home gardeners like to grow green peppers and then cook the harvest with Italian sausages or make them stuffed. If your family loves corn, then consider adding it to your garden plot.Just remember that corn does require not only space but extra care.If the family doesn't commit to it then the best bet is buying ears at your local farmer's market.
Herbs are always welcome plants in any yards. Again evaluate what you cook with and need, then seek those seeds.Basil is one of the most versatile herbs. If you use a lot of it , consider an entire patch of it or buying three or four basil plants to transplant. After all, it won't just be an addition to pasta sauces, but it will be used in marinades, topping pizzas and being made into the main ingredient of homemade pesto sauce.It';ll also be given to family , friends and neighbors who will be constantly asking for it for their own cooking.Rosemary is another herb that's much in demand and it can be grown in any garden. Home chefs will do well by planting garlic cloves in the backyard too. They're easy to tend to and yield amazing shoots that can be subbed in for scallions. Also the idea of using fresh garlic is very appealing to any home chef. Like basil, it can be used in almost every savory dish out there, from salads to roasts.Home chefs should also consider growing fruit such as berries and melons. Strawberries are always on every home chef and home bakers list for summer ingredients, Adding fresh from the garden ones will amp up homemade strawberry shortcake or homemade ice cream. Watermelon is a great summer must have and it's fun to have a slew of them in the back yard. Just remember that melons do take up a lot of land so plant accordingly to allow for their growth.
This is the season for planting. Make a list of what you cook with the most and then plant them.There's nothing better than cooking and baking with fresh from the garden ingredients.
Everybody goes wild when they see those seed packet displays. There's so many veggies, herbs and even fruits to choose from. Hold back. That enthusiasm may result in buying and growing produce
you"ll never eat . Ask yourself and your family what do they like the best. Tomatoes are always welcome because they not only go in salads but can be used in ratatouilles and sauces. Also family and friends always love to receive a bag or basket of fresh picked tomatoes too. Lettuce is another plant that's always in the garden. Buy several different types of lettuce seeds to grow (however be warned,critters like woodchucks love to nibble on lettuce leaves).Carrots are another garden must because they can be turned into a great side or part of any salad. They're also very easy to grow as well.Some home gardeners like to grow green peppers and then cook the harvest with Italian sausages or make them stuffed. If your family loves corn, then consider adding it to your garden plot.Just remember that corn does require not only space but extra care.If the family doesn't commit to it then the best bet is buying ears at your local farmer's market.
Herbs are always welcome plants in any yards. Again evaluate what you cook with and need, then seek those seeds.Basil is one of the most versatile herbs. If you use a lot of it , consider an entire patch of it or buying three or four basil plants to transplant. After all, it won't just be an addition to pasta sauces, but it will be used in marinades, topping pizzas and being made into the main ingredient of homemade pesto sauce.It';ll also be given to family , friends and neighbors who will be constantly asking for it for their own cooking.Rosemary is another herb that's much in demand and it can be grown in any garden. Home chefs will do well by planting garlic cloves in the backyard too. They're easy to tend to and yield amazing shoots that can be subbed in for scallions. Also the idea of using fresh garlic is very appealing to any home chef. Like basil, it can be used in almost every savory dish out there, from salads to roasts.Home chefs should also consider growing fruit such as berries and melons. Strawberries are always on every home chef and home bakers list for summer ingredients, Adding fresh from the garden ones will amp up homemade strawberry shortcake or homemade ice cream. Watermelon is a great summer must have and it's fun to have a slew of them in the back yard. Just remember that melons do take up a lot of land so plant accordingly to allow for their growth.
This is the season for planting. Make a list of what you cook with the most and then plant them.There's nothing better than cooking and baking with fresh from the garden ingredients.
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