Sauce - any sauce is an important component in any chef's arsenal. They can liven up a dull slice of meat or add zing to drab veggies. They can be creamy or chunky, spicy or herbal. Best of all, they're pretty easy to whip up.Even the most novice of cooks can make a decent, flavorful sauce.
Samin Nosrat, a writer and top chef, wrote about the five new "mother" sauces in today's New York Times Food section.The idea is taken from the French with their five main or "mother" sauces. The famed 19th Century chef Auguste Escoffier laid out the blueprints for them in his encyclopedic textbook Le Guide Culinaire published in 1903. (The book is still in publication and can be bought at Amazon.com) He borrowed the sauce recipes from another great French chef of the early 1800's, Antoine Careme,one of the first truly great chefs, from Paris established the basic sauces: bechamel,espagnole,veloute, hollandaise and tomat. Gently tinker with them and voila - an entirely new creation. Add shallots, chervil peppercorn and tarragon to hollandaise and you have bearnaise. Grated Gruyere stirred into bechamel will create Mornay, the classic cheese sauce that livens up chicken and savory crepes. Chefs adhered to these sauces and combinations for decades. The only problem with these centuries old gems is that their base is a heavy roux - a mix of butter and flour. The new group of sauces get away from that heaviness with lighter ingredients. They 'll make any meat or veggie a bit livelier , instead of weighing them down.
What are the new sauces? They're not French, instead taking their heritage from the Eastern Mediterranean Northern Italy and Mexico. Chef Nosrat starts off with a basic herb salsa. This is the most versatile of the sauces because it goes well with the main course and sides. It's really nothing more than a parsley vinaigrette, sort of like a salsa verde or chimichurra sauce.You can sub in basil, cilantro,marjoram or even mint for a different spin, The next sauce is a creamy tahini sauce. This Greek and Arab classic is made with tahini paste, ground sesame seeds along with one garlic clove.The last is finely grated into the other ingredients.It goes well over fresh tomatoes or sliced cukes but also dresses up chicken and lamb. Yogurt sauce is the third sauce Use the lighter Greek yogurt , blending it with fresh mint, olive oil lime juice and garlic. Drizzle it on chicken kabobs or roasted eggplant. . There is also the basic pesto sauce. It is the Genovese classic, made with fresh basil, olive oil and pine nuts along with garlic and Parmesan. Serve on any kind of pasta or added to a pizza. The last is a black pepper salsa. This involves guajillo and arbol chiles mixed with tomatoes and garlic. This sauce can be poured over meats or a spicy addition to any taco or tortilla recipe.
Each of the new "mother" sauces can make any dish better. They''re easy to make, only using a few ingredients to create a delicious addition to any meal. Try them all , Put them in your arsenal They're what you need to create memorable and flavorful recipes.
Wednesday, August 3, 2016
Tuesday, August 2, 2016
Know Your Probiotics
Probiotics are important to a healthy body and keeping well. Yet many have no clue as to hat they are or hat they can do for us. Most think that yogurt is the only food that has these "little bugs". They're sort of right but not quite.There are other foods too, tasty ones that can be easily incorporated in any diet.
What are probiotics exactly? They can b e defined as microorganisms that provide health benefits when consumed. The term itself came into existence around 1980 however the study of it reaches back to the early 1900's thanks to Nobel Prize recipient,Elie Metchnikoff. Dr. Metchnikoff was a Russian zoologist who suggested that the dependence of intestinal microbes on food makes it possible to adopt measures to modify the flora in our bodies and to replace the harmful microbes with useful ones. The idea has been around since Roman and ancient Greek times when early healers noticed the benefits of such fermented foods as cheese and pickled vegetables. Centuries later
scientists analyzed the eating habits of the long living Bulgarians and inhabitants of the Russian steppes . They ate yogurt daily, filling their guts with fermented lactose. Modern day eaters can benefit from probiotics as well.It's instrumental in calming down IBS - irritable bowel disease along with treating diarrhea in adults and children.They can also stave off the flu and cold as well as being beneficial to oral health. Do these clusters of microorganisms have any risks? They will cause bloating and gas in some people along with causing some discomfort for those with bowel problems.
Probiotics are an easy add in to any diet. You may want to start with Activia Yogurt, long known for their probiotics.The company offers regular and Greek along with fiber filled yogurts and yogurt drinks in fruit flavors like strawberry , cherry and blueberry. There are other like Fage that also help. Yogurt can be subbed in for sour cream as well so even dips and tacos can be made a tad more healthier. It's not just yogurt that's beneficial. Fermented foods such as sauerkraut and kimchi are loaded with it. Both can easily be made at home too.You can not only eat healthier but also more vegan thanks to another probiotic food, tempeh, This meat substitute was originally from southeast Asia has a nutty taste when cooked.It can be made as a burger or diced and mixed with brown rice.Of of the most famous probiotic foods is the Japanese miso.It's basically fermented soy along with barley and brown rice. Other grains can be used too.It's fermented down into a red, dark brown or white paste with a buttery texture Like other probiotic foods miso should be added to the broth right before taking it off the range otherwise the microbes get cooked and killed.You could wash all this down with kefir,a microbe rich drink made from milk and kefir grains.It's just mixing the two which leaves you with a rich creamy drink with a slightly alcoholic taste. A water kefir can also be made using sugar, water, coconut milk and grains.
Probiotics are important to good gut and body health. You can go the yogurt route and get these important microbes that way.You can also discover the rich world of other probiotic foods by cooking miso soup or by making a nice glass of milk kefir.It'll expand your palate as well as helping your body.
What are probiotics exactly? They can b e defined as microorganisms that provide health benefits when consumed. The term itself came into existence around 1980 however the study of it reaches back to the early 1900's thanks to Nobel Prize recipient,Elie Metchnikoff. Dr. Metchnikoff was a Russian zoologist who suggested that the dependence of intestinal microbes on food makes it possible to adopt measures to modify the flora in our bodies and to replace the harmful microbes with useful ones. The idea has been around since Roman and ancient Greek times when early healers noticed the benefits of such fermented foods as cheese and pickled vegetables. Centuries later
scientists analyzed the eating habits of the long living Bulgarians and inhabitants of the Russian steppes . They ate yogurt daily, filling their guts with fermented lactose. Modern day eaters can benefit from probiotics as well.It's instrumental in calming down IBS - irritable bowel disease along with treating diarrhea in adults and children.They can also stave off the flu and cold as well as being beneficial to oral health. Do these clusters of microorganisms have any risks? They will cause bloating and gas in some people along with causing some discomfort for those with bowel problems.
Probiotics are an easy add in to any diet. You may want to start with Activia Yogurt, long known for their probiotics.The company offers regular and Greek along with fiber filled yogurts and yogurt drinks in fruit flavors like strawberry , cherry and blueberry. There are other like Fage that also help. Yogurt can be subbed in for sour cream as well so even dips and tacos can be made a tad more healthier. It's not just yogurt that's beneficial. Fermented foods such as sauerkraut and kimchi are loaded with it. Both can easily be made at home too.You can not only eat healthier but also more vegan thanks to another probiotic food, tempeh, This meat substitute was originally from southeast Asia has a nutty taste when cooked.It can be made as a burger or diced and mixed with brown rice.Of of the most famous probiotic foods is the Japanese miso.It's basically fermented soy along with barley and brown rice. Other grains can be used too.It's fermented down into a red, dark brown or white paste with a buttery texture Like other probiotic foods miso should be added to the broth right before taking it off the range otherwise the microbes get cooked and killed.You could wash all this down with kefir,a microbe rich drink made from milk and kefir grains.It's just mixing the two which leaves you with a rich creamy drink with a slightly alcoholic taste. A water kefir can also be made using sugar, water, coconut milk and grains.
Probiotics are important to good gut and body health. You can go the yogurt route and get these important microbes that way.You can also discover the rich world of other probiotic foods by cooking miso soup or by making a nice glass of milk kefir.It'll expand your palate as well as helping your body.
Monday, August 1, 2016
Prunes and Raisins Granny Food Made Hip
Mention raisins to anyone and they may tell you that they're good in oatmeal cookies and end the conversation there. Mention another dried fruit - prunes - and be prepared for grimaces. Yet these two kitchen classics can be made into variety of different and tasty dishes. They're not just for the over eighty set.
Prunes are nothing more than dried plums. In fact in 2001, the government authorized plum growers to call them that as a way to get the public to eat more of them. This was to change the way we look at them, as being the only way to stop constipation,Yes they do have mild laxative properties but that's only one aspect. Prunes also contain much needed dietary fiber. They also have high antioxidant content. They do have a down side namely in the phytohemical acrylamide, a known neurotoxin however the amount is just a trace. What can be done with prunes?Older chefs, both home and professional will say turn them into whips.Prune whip is one of the easiest desserts to make. It can be made with a meringue or whipped cream. Basically it cooking the prunes, reserving the juice and then mixing the two with the cream or egg whites. Prunes can also be steeped with Armagnac brandy Surprisingly enough black tea is used in the steeping process.Orange zest and cinnamon sticks. Diced prunes can also be a main ingredient in spice cookies as well as in cakes. A fun dessert is diced or whole prunes dipped in dark chocolate.The last actually makes for a fun gift or nice holiday candy.
Another dried fruit that brings about funny faces are raisins. Many people only like them on their own instead of in breads and cookies. Yet these dried grapes are chock full of antioxidants and make a good snack (Pet parents beware, they can cause renal failure in dogs) Currents are a form of raisin , usually a smaller variety such as the Black Zante. This kind have been around since ancient times, even written about by Pliny the Elder. Raisins are classified by grades in four categories in the US. Grade A is the best. The color is good , with it coming from well matured grapes that contain less than eighty per cent water. Grade B still has good color and flavor but has at least seventy percent water while grade C raisins are fairly good with only fifty-five percent water. Those that fail C grade are then classified as substandard. Raisins have been used mostly for desserts, notably in bread puddings and oatmeal cookies however they're excellent in savory dishes too. They add color and sweetness to rice pilafs and tangines. Some home chefs put them in carrot salads for dash and flavor while others make them an important ingredient in both chicken and turkey salads.They go well with pork, bringing out the meat's flavor.
Raisins and prunes are not just for grannies. They fun ingredients to be made into a variety of different savory and sweet dishes. Get over the prejudice and tried them. You'll be surprised.at how fresh these wrinkled fruits can be.
Prunes are nothing more than dried plums. In fact in 2001, the government authorized plum growers to call them that as a way to get the public to eat more of them. This was to change the way we look at them, as being the only way to stop constipation,Yes they do have mild laxative properties but that's only one aspect. Prunes also contain much needed dietary fiber. They also have high antioxidant content. They do have a down side namely in the phytohemical acrylamide, a known neurotoxin however the amount is just a trace. What can be done with prunes?Older chefs, both home and professional will say turn them into whips.Prune whip is one of the easiest desserts to make. It can be made with a meringue or whipped cream. Basically it cooking the prunes, reserving the juice and then mixing the two with the cream or egg whites. Prunes can also be steeped with Armagnac brandy Surprisingly enough black tea is used in the steeping process.Orange zest and cinnamon sticks. Diced prunes can also be a main ingredient in spice cookies as well as in cakes. A fun dessert is diced or whole prunes dipped in dark chocolate.The last actually makes for a fun gift or nice holiday candy.
Another dried fruit that brings about funny faces are raisins. Many people only like them on their own instead of in breads and cookies. Yet these dried grapes are chock full of antioxidants and make a good snack (Pet parents beware, they can cause renal failure in dogs) Currents are a form of raisin , usually a smaller variety such as the Black Zante. This kind have been around since ancient times, even written about by Pliny the Elder. Raisins are classified by grades in four categories in the US. Grade A is the best. The color is good , with it coming from well matured grapes that contain less than eighty per cent water. Grade B still has good color and flavor but has at least seventy percent water while grade C raisins are fairly good with only fifty-five percent water. Those that fail C grade are then classified as substandard. Raisins have been used mostly for desserts, notably in bread puddings and oatmeal cookies however they're excellent in savory dishes too. They add color and sweetness to rice pilafs and tangines. Some home chefs put them in carrot salads for dash and flavor while others make them an important ingredient in both chicken and turkey salads.They go well with pork, bringing out the meat's flavor.
Raisins and prunes are not just for grannies. They fun ingredients to be made into a variety of different savory and sweet dishes. Get over the prejudice and tried them. You'll be surprised.at how fresh these wrinkled fruits can be.
Saturday, July 30, 2016
The Alkaline Diet
Could a diet not only change your life but revitalize it? According to some homeopaths and nutritionists it could. Ridding your diet of acids is supposedly beneficial . It's an interesting mix of veggies and fruits, that anyone can follow.
What is alkalinity? It's defined as less acidity in the body, relating to pH levels.The higher the pH the lower the acidity. According to some doctors, this works in favor It supposedly can reduce the threat of cancer along with helping with arthritis and losing weight. The body should always maintain a level of 7.4 Testing for acidity is easy thanks to saliva strips from Hydrion (these can be bought from Micro Essential Labs).There are physical signs, too, such as shortness of breath, frequent sighing, muscle pain or cramping, especially after walking and feeling like you're not getting enough air.many people are more acidic thanks to their diets yet there are some that are purely alkaline. Like any diet, there are restrictions. The drinks everybody loves , soda and coffee are off limits dues to their high acidity along with artificial sweeteners. Surprisingly black tea is also on the list however all herbal teas are alkaline so they're a nice fall back. Tap water is neutral along with some spring waters such as Fiji and Evian.Milk also falls in this category however adding chocolate syrup or mix will amp up the acidity. Buttermilk, though, is very alkalizing so think about adding it to your drinking, baking and cooking.
The best bet for a more alkaline diet is to go completely vegan. Many meats are pure acid along with seafood. Beef, lobster and shrimp are restricted as are crab, lamb, pork and veal. Poultry, from chicken to turkey are in this category too, but not as bad as red meats. . For those who dread the idea of going cold turkey vegetarian there are slightly acidifying meats such as some breeds of fish and liver, for those who can stand it. Salmon, sole, trout and flounder are the least and can be made into a variety of tasty dishes. The best bets for a truly alkalized diet are anything soy, namely beans , nuts and sprouts along with both navy and white beans, Red beans and chickpeas or garbanzos are slightly acidifying but allowed. Luckily there is a whole gamut of veggies to choose from, with avocados being the most alkaline.Tomatoes and sour pickles are in the strange category of being acidic but alkalizing.. Veggies that have some acidity are artichokes, Brussels sprouts, and lettuce along with cauliflower onions and peas. Most fruits are slightly acidic thanks to their fructose levels however there's no reason to give them up..The truly non acidic ones are watermelons, bananas, sour cherries and fresh coconut. Try to mix up this last to get all the health benefits they offer.
Alkaline diets are restrictive but the benefits are worth all the restrictions. It 's just eating more fish and veggies and cutting out all the bad stuff. Doing this will drop acid levels, making for a better life.
What is alkalinity? It's defined as less acidity in the body, relating to pH levels.The higher the pH the lower the acidity. According to some doctors, this works in favor It supposedly can reduce the threat of cancer along with helping with arthritis and losing weight. The body should always maintain a level of 7.4 Testing for acidity is easy thanks to saliva strips from Hydrion (these can be bought from Micro Essential Labs).There are physical signs, too, such as shortness of breath, frequent sighing, muscle pain or cramping, especially after walking and feeling like you're not getting enough air.many people are more acidic thanks to their diets yet there are some that are purely alkaline. Like any diet, there are restrictions. The drinks everybody loves , soda and coffee are off limits dues to their high acidity along with artificial sweeteners. Surprisingly black tea is also on the list however all herbal teas are alkaline so they're a nice fall back. Tap water is neutral along with some spring waters such as Fiji and Evian.Milk also falls in this category however adding chocolate syrup or mix will amp up the acidity. Buttermilk, though, is very alkalizing so think about adding it to your drinking, baking and cooking.
The best bet for a more alkaline diet is to go completely vegan. Many meats are pure acid along with seafood. Beef, lobster and shrimp are restricted as are crab, lamb, pork and veal. Poultry, from chicken to turkey are in this category too, but not as bad as red meats. . For those who dread the idea of going cold turkey vegetarian there are slightly acidifying meats such as some breeds of fish and liver, for those who can stand it. Salmon, sole, trout and flounder are the least and can be made into a variety of tasty dishes. The best bets for a truly alkalized diet are anything soy, namely beans , nuts and sprouts along with both navy and white beans, Red beans and chickpeas or garbanzos are slightly acidifying but allowed. Luckily there is a whole gamut of veggies to choose from, with avocados being the most alkaline.Tomatoes and sour pickles are in the strange category of being acidic but alkalizing.. Veggies that have some acidity are artichokes, Brussels sprouts, and lettuce along with cauliflower onions and peas. Most fruits are slightly acidic thanks to their fructose levels however there's no reason to give them up..The truly non acidic ones are watermelons, bananas, sour cherries and fresh coconut. Try to mix up this last to get all the health benefits they offer.
Alkaline diets are restrictive but the benefits are worth all the restrictions. It 's just eating more fish and veggies and cutting out all the bad stuff. Doing this will drop acid levels, making for a better life.
Friday, July 29, 2016
A Quick Ice Cream Fix
Home made ice cream is always a treat but a chore to make.It's getting the salt, making a large batch and then waiting for hours for the finished product. However there's a gadget that will remedy it. The Zoku Ice Cream Maker is a neat - yes, neat and fun addition to any ice cream lover's kitchen.
Zoku not only makes this ice cream makers, it manufactures other fun household items from their Hoboken,, New Jersey offices and factory. The company basically started with a simple idea - how to make popsicles freeze faster. The answer was the Quick Pop Maker which gives a perfectly formed, perfectly frozen pop.(they've since expanded it to make stenciled pops and a pop kit where you can make multi flavored popsicles).The company has won several design awards and have even been included in the Henry Ford Museum as well as in the Chicago Athenaeum Museum For Architecture and Design. Their dino-Pop Molds are cute enough with Lucy the Cavegirl along with a mini T Rex
an other dinosaurs. Zoku also makes deep sea ,polar and outer space themed molds,perfect for parents who want their little ones to have healthy treats. They have truly cool slushie makers that can even give you a great iced coffee. I bought the ice cream maker that can also makes Italian ice as well.I bought it off Amazon but they can also be found at Sur La Table, Williams & Sonoma along with the Zoku website itself.
Is the Zoku easy to make? Yes, if you;re making ice cream. The actual bowl, (there's two, an exterior sleeve that's plastic and you could put the ice cream in it after it's been made) and an interior bowl. This is where it happens.It's composed of a plastic exterior and a metallic inner one. filled with a refrigerant liquid.
Place the inner bowl in the fridge overnight for twelve or more hours. I made a non dairy sherbet with almond milk, pureed strawberries and agave syrup. I had started out with the idea of ice cream but the almond milk was too thin. It did make for a nice fruity dessert that fluffed up nicely when shaved. I then tried that summer classic.Italian lemon ice. This was a bit more involved to make. The recipe had to be amended to suit the bowl's size. Three lemons were peeled (yes, peeled, which resulted in bloody fingers surprisingly ) cut up and then pulverized in my mini processor. A simple syrup had to be made with white sugar and water. Then the lemon mash has to be strained to get rid of the pits and pulp .It's added, cooked for a few minutes in a soupy kind of mix and then poured into the bowl. It has to be cooled in the fridge for two hours before it's poured in the inner bowl. I didn't stir it with he accompanying paddle spoon. I let it freeze overnight to look like
It wasn't white. It wasn't fluffy. It was too tart. In other words better luck next time.
The Zoku Ice Cream Bowl screams to be tried out again. Next time.I am going to try the traditional vanilla ice cream one. Should be easy. and a true treat to make.
Zoku not only makes this ice cream makers, it manufactures other fun household items from their Hoboken,, New Jersey offices and factory. The company basically started with a simple idea - how to make popsicles freeze faster. The answer was the Quick Pop Maker which gives a perfectly formed, perfectly frozen pop.(they've since expanded it to make stenciled pops and a pop kit where you can make multi flavored popsicles).The company has won several design awards and have even been included in the Henry Ford Museum as well as in the Chicago Athenaeum Museum For Architecture and Design. Their dino-Pop Molds are cute enough with Lucy the Cavegirl along with a mini T Rex
an other dinosaurs. Zoku also makes deep sea ,polar and outer space themed molds,perfect for parents who want their little ones to have healthy treats. They have truly cool slushie makers that can even give you a great iced coffee. I bought the ice cream maker that can also makes Italian ice as well.I bought it off Amazon but they can also be found at Sur La Table, Williams & Sonoma along with the Zoku website itself.
Is the Zoku easy to make? Yes, if you;re making ice cream. The actual bowl, (there's two, an exterior sleeve that's plastic and you could put the ice cream in it after it's been made) and an interior bowl. This is where it happens.It's composed of a plastic exterior and a metallic inner one. filled with a refrigerant liquid.
It wasn't white. It wasn't fluffy. It was too tart. In other words better luck next time.
The Zoku Ice Cream Bowl screams to be tried out again. Next time.I am going to try the traditional vanilla ice cream one. Should be easy. and a true treat to make.
Thursday, July 28, 2016
Small Bites For A Summer's Night
Big meals seem superfluous in summer. No one wants to really eat when the temps hit the nineties which is why bite sized foods seems perfect. It's time to try the Eastern Mediterranean tradition of mezze. It's a light, tasty way to eat and enjoy the flavors of the season.
David Tanis covered this in his column A City Kitchen in yesterday's New York Times Food section. Mezze is basically a selection of small plates, similar to tapas.It's a standard in Greece, Turkey and Lebanon where its' big in restaurants but even bigger at homes around the regions. Families gather around their Sunday tables that are laden with small but filled plates along with glasses of Greek ouzo, Turkish raki or Lebanese arak. The ingredients represent the regions. Grape leaves and cucumbers are used often. Eggplant is a big staple , especially in the Middle East mezze or mezedhess. Mostly it's served as a Turkish style dip with pita. Zucchini figures large too and it's prepared a variety of different ways.Most of the ingredients can be bought at any farmer's market or even the family garden. Mr. Tanis also recommends going to your local Middle Eastern grocery , not only to pick up the veggies but also buy pita and olives as well as dates and phyllo based desserts. More unusual ingredients such as sumac, pomegranate molasses and Marras pepper flakes, vital to the recipes, can be bought on line.
These recipes are purely vegetarian. There are meat based meze such as lamb, chicken and pork kababs and kefta ,balls of ground beef. You could make the kebabs on a grill and they would make a nice accompaniment to these recipes, however an all veggie meze is lighter fare, perfect for a hot midsummer night,The recipes are relatively easy and drenched in spices. Try the cucumber with feta , mint and sumac.It's taking two pounds of Persian cucumbers cutting them and dressing them in a savory mix of garlic, lemon juice and olive oil. Feta and sumac are added for creaminess and tang. There is also mashed eggplant with capers, scallions and parsley. It's cubing the eggplant, roasting it and then briefly pulsing it in a food processor. Pomegranate molasses is added along with yogurt for smoothness and cayenne pepper for heat. It can be used as a dip for warm pita bread or spread on rounds of French or Italian bread. There's also zucchini and cherry tomatoes with blanched zucchini strips in a tasty dressing composed of pureed red peppers.They're blended with olive oil, mustard, vinegar, Maras pepper and cayenne.The strips and sliced cherry tomatoes are arranged on a platter and then drizzled with the dressing.It's garnished with oregano, parsley and olives.
It's definitely the time of year for an all veggie mezze. Make the tasty dishes with the harvests of the season, drenched in exotic spices and flavors. Enjoy them on a warm, night , as they would do on a warm, starry night in the Middle East.
David Tanis covered this in his column A City Kitchen in yesterday's New York Times Food section. Mezze is basically a selection of small plates, similar to tapas.It's a standard in Greece, Turkey and Lebanon where its' big in restaurants but even bigger at homes around the regions. Families gather around their Sunday tables that are laden with small but filled plates along with glasses of Greek ouzo, Turkish raki or Lebanese arak. The ingredients represent the regions. Grape leaves and cucumbers are used often. Eggplant is a big staple , especially in the Middle East mezze or mezedhess. Mostly it's served as a Turkish style dip with pita. Zucchini figures large too and it's prepared a variety of different ways.Most of the ingredients can be bought at any farmer's market or even the family garden. Mr. Tanis also recommends going to your local Middle Eastern grocery , not only to pick up the veggies but also buy pita and olives as well as dates and phyllo based desserts. More unusual ingredients such as sumac, pomegranate molasses and Marras pepper flakes, vital to the recipes, can be bought on line.
These recipes are purely vegetarian. There are meat based meze such as lamb, chicken and pork kababs and kefta ,balls of ground beef. You could make the kebabs on a grill and they would make a nice accompaniment to these recipes, however an all veggie meze is lighter fare, perfect for a hot midsummer night,The recipes are relatively easy and drenched in spices. Try the cucumber with feta , mint and sumac.It's taking two pounds of Persian cucumbers cutting them and dressing them in a savory mix of garlic, lemon juice and olive oil. Feta and sumac are added for creaminess and tang. There is also mashed eggplant with capers, scallions and parsley. It's cubing the eggplant, roasting it and then briefly pulsing it in a food processor. Pomegranate molasses is added along with yogurt for smoothness and cayenne pepper for heat. It can be used as a dip for warm pita bread or spread on rounds of French or Italian bread. There's also zucchini and cherry tomatoes with blanched zucchini strips in a tasty dressing composed of pureed red peppers.They're blended with olive oil, mustard, vinegar, Maras pepper and cayenne.The strips and sliced cherry tomatoes are arranged on a platter and then drizzled with the dressing.It's garnished with oregano, parsley and olives.
It's definitely the time of year for an all veggie mezze. Make the tasty dishes with the harvests of the season, drenched in exotic spices and flavors. Enjoy them on a warm, night , as they would do on a warm, starry night in the Middle East.
Wednesday, July 27, 2016
Fried Chicken Done Right
One of the summer standards is fried chicken. There's nothing more mouth watering than crunchy, and juicy pieces served on their own or with dipping sauces. How to make it? There in lies the big question There are many different ways,all good,all bringing out the best of the bird's flavor.
Sam Sifton wrote about this classic American recipe in his The Guide column in today's New York Times Food section. It's one of the most debated recipes in our history. There have been battles about what kind of coating to use and what's the best medium to fry it in. As he points out it starts with the bird itself.Usually a three or four pound chicken is the best for frying. It will yield up to ten parts, two drumsticks, two wings two thighs and two breasts. This will satisfy four people. Chicken parts such as all wings or drumsticks can also be bought if there's a crowd to be fed. Breasts can also be bought on their on too. The next step is brining and there are many different types, all good. Novice home chefs can try a basic brine, made up of only kosher salt and water.Chopped garlic, a few herbs and even sugar can be added to it. Many fried chicken aficionados swear by the buttermilk brine.It's a mix of four cups of fresh buttermilk, kosher salt and a good dose of freshly ground pepper. For a more unusual spin there is the pickle brine, a blend of just pickle juice, This is not crazy.It makes the bird super flavorful and juicy, Other brines include that Southern classic cola brine which gives it a nice caramel color and sweetness along with cider that also produces a sweet, fallish flavor that would be great at any tailgating party.
What makes a great piece of fried chicken? The crust, of course! It should be a starch or a batter. Some home and professional chefs first dip the pieces in buttermilk, eggs or milk before coating. The easiest breading method is placing the chicken in a large paper bag filled with flour seasoned with salt , pepper, and possibly paprika and /or hot pepper. This can be varied with gluten free flour, cracker crumbs and even potato starch. For a more tempura flavor use the Japanese breadcrumbs called panko. The more wild and adventurous will use crumbled Doritos, Cheetos or even potato chips. Close the bag . shake and then shake off the excess flour. A big bowl can also be used for dredging the pieces, Stick with tradition for the frying pan.It has to be a heavy wide skillet with a lid.It should be eleven to twelve inches in diameter and deep to prevent spattering.The second most important ingredient is what the chicken is fried in. Some use lard while others prefer oil. What is needed is an oil with a high smoke point which means it can be heated to a high temp without smoking. The best for this is peanut , canola and vegetable oil. Do not use butter or olive oil. It can be served with dipping sources such as a Korean chili sauce or a Filipino one made with maple syrup , lemon juice , fish sauce and chilis.
Fried chicken is an American classic recipe that everyone loves. There are so many ways to make it. Any way is good, full of golden , delicious crisp goodness.
Sam Sifton wrote about this classic American recipe in his The Guide column in today's New York Times Food section. It's one of the most debated recipes in our history. There have been battles about what kind of coating to use and what's the best medium to fry it in. As he points out it starts with the bird itself.Usually a three or four pound chicken is the best for frying. It will yield up to ten parts, two drumsticks, two wings two thighs and two breasts. This will satisfy four people. Chicken parts such as all wings or drumsticks can also be bought if there's a crowd to be fed. Breasts can also be bought on their on too. The next step is brining and there are many different types, all good. Novice home chefs can try a basic brine, made up of only kosher salt and water.Chopped garlic, a few herbs and even sugar can be added to it. Many fried chicken aficionados swear by the buttermilk brine.It's a mix of four cups of fresh buttermilk, kosher salt and a good dose of freshly ground pepper. For a more unusual spin there is the pickle brine, a blend of just pickle juice, This is not crazy.It makes the bird super flavorful and juicy, Other brines include that Southern classic cola brine which gives it a nice caramel color and sweetness along with cider that also produces a sweet, fallish flavor that would be great at any tailgating party.
What makes a great piece of fried chicken? The crust, of course! It should be a starch or a batter. Some home and professional chefs first dip the pieces in buttermilk, eggs or milk before coating. The easiest breading method is placing the chicken in a large paper bag filled with flour seasoned with salt , pepper, and possibly paprika and /or hot pepper. This can be varied with gluten free flour, cracker crumbs and even potato starch. For a more tempura flavor use the Japanese breadcrumbs called panko. The more wild and adventurous will use crumbled Doritos, Cheetos or even potato chips. Close the bag . shake and then shake off the excess flour. A big bowl can also be used for dredging the pieces, Stick with tradition for the frying pan.It has to be a heavy wide skillet with a lid.It should be eleven to twelve inches in diameter and deep to prevent spattering.The second most important ingredient is what the chicken is fried in. Some use lard while others prefer oil. What is needed is an oil with a high smoke point which means it can be heated to a high temp without smoking. The best for this is peanut , canola and vegetable oil. Do not use butter or olive oil. It can be served with dipping sources such as a Korean chili sauce or a Filipino one made with maple syrup , lemon juice , fish sauce and chilis.
Fried chicken is an American classic recipe that everyone loves. There are so many ways to make it. Any way is good, full of golden , delicious crisp goodness.
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