It's getting close to late August and we all know what that means - bumper crop! We'll be inundated with extra tomatoes, zucchinis and peppers thanks s to our gardens or ones that belong to neighbors friends and family. What to do with them? There are dozens of recipes that can be used.
New York Times Food writer Julia Moskin had an excellent idea for vegetables gratins in her column in Wednesday's New York Times Food section. Fresh grown veggies are their tastiest in this layered dish. It's similar to the winter dish potatoes au gratin in the sense it's layers cooked in a skillet. The summer one has a base layer of onions and peppers.A second layer has zucchini and squash along with Parmesan cheese and pieces of fresh French or Italian bread.(stale just won't do). Also cook the veggies either by grilling or broiling before hand otherwise you'll ind up with a watery half cooked pan of veggies. Another great idea is getting a spiralizer if you don't have one already . You can turn all those zucchini into healthy "green" pasta, whether making it with a pomodoro sauce or a healthier version of pad Thai. The zucchini noodles are just good sauteed with only garlic, olive oil and some butter or margarine. Stuffed zucchini is another great meal and treat. These can be filled with chopped meat, a mix of bread crumbs and tomatoes or a spiced rice mixture. Another idea that's sure to be a classic is zucchini crust pizza. This is when shredded zucchini is mixed with egg or egg whites to create a kind of crispy omelet and a base for tomato sauce and cheese.
Tomatoes are also abounding right now. What to do when the farmer in your life drops off more than a few? Think sauces for the fall and winter. You can make it for anything , from pizza to pasta. Cooking the sauce is probably the most labor intensive which usually takes anywhere from half an hour to ninety minutes.Keep in mind that the shorter the cooking time the thinner the sauce but with a fresher tomato flavor.The longer the cooking time, the thicker the sauce and the flavor is more of a cooked taste. Tomatoes can be served in an easy crudo sauce for now. It just cutting up tomatoes, letting them marinate in olive oil and garlic as the pasta is being cooked. Orange zest, capers and hot pepper flakes can be added too for extra flavor. Extra tomatoes and peppers can also be turned in a fresh salsa, perfect for pool parties and barbecues. Toss in some chopped jalapenos for fire or if you want a milder one, add some pineapple chunks or a dollop of honey. Those extra peppers can also be stuffed too with beef, chicken or even turkey.Mix the meat with wild rice and herbs for extra flavor. Peppers can be charred and served with an anchovy or bagna calda sauce for a Piedmontese summer favorite.
Don't freak out at getting a bumper crop of fresh veggies. There's a million good recipes out there that can be made with them. Enjoy the bounty and the good food that comes from them.
Friday, August 19, 2016
Thursday, August 18, 2016
Depression Cooking What The Greatest Generation Ate
The greatest generation had to live very frugally during the Depression .It shaped the way they ate and how they cooked. There's a new book out showing the recipes of the day, what was served and why. It is an eye opener but a also a window into a fascinating era.
Steven Kurutz rote about the book and interviewed the authors in yesterday's New York Times Food section. Andrew Coe and Jane Ziegelman .wrote A Square Meal (Harper Publishers) chronicles what was promoted, cooked and eaten between 1930 and 1940.Not surprisingly they met Mr. Kurutz at Eisenburg's Sandwich Shop, a Flatiron District staple since the year of the Great Stock Market Crash of 1929. Ms. Ziegelman ordered a sandwich, right from the era, cream cheese and chopped olives while Mr. Coe had a classic that's still loved today: turkey with mashed potatoes and veggies. Even the interviewer ordered a depression worthy meal - meat loaf. The book is an interesting window into what everyone ate, from presidents to the average American. Franklin Delano Roosevelt, an aristocrat who grew up with chefs and gourmet foods , ate what his constituents ate. His wife, Eleanor, had something to do with it as well, being more down to earth than him.. As much as he would have loved foie gras and terrapin soup, ate humbler foods. such as deviled eggs in tomato sauce, mashed potatoes and prune whip, a popular dessert of the time.His predecessor, Herbert Hoover was entirely different. Even though he grew up on an Iowa farm, he had gold plated tastes, dining on fish with cucumber sauce as he wore a dinner jacket.
The books also showcases how America went from the being the land of plenty to penny pinching.The country fed a starving Europe during World War I while having an open all you can eat buffet at home. Teams of women cooked for male farm workers while fresh baked pies were served after every meal, including breakfast. The Depression changed all that.Ingenuity and frugality were now the main ingredients of every American kitchen. According to Ms/ Ziegelman, loaves were very popular. Of course there were ones made from meat, but also ones made of peanut, liver and bean too.They had to be concocted from a variety of ingredients and a cheap filler that allowed for stretching out. Casseroles also became staples too, because they could be made from leftovers. Cream sauces were popular because they could hide the look and taste of unappetizing ingredients. Diets were compromised because fresh fruit was too expensive so it was replaced by the cheaper dried fruit,Strange mash ups also arose like onions stuffed with peanut butter as a caloric and nutritional substitute to meat.The government also had a hand in helping women to be budgeteers, and rise to the challenge of creating spaghetti with creamed carrots.
A Square Meal shows us how America survived a nutritional depression as well as the actual one. It's a fascinating look at how the Greatest Generation ate during the worst of times. It's not only a history book but a testament to ingenuity and frugality.
Steven Kurutz rote about the book and interviewed the authors in yesterday's New York Times Food section. Andrew Coe and Jane Ziegelman .wrote A Square Meal (Harper Publishers) chronicles what was promoted, cooked and eaten between 1930 and 1940.Not surprisingly they met Mr. Kurutz at Eisenburg's Sandwich Shop, a Flatiron District staple since the year of the Great Stock Market Crash of 1929. Ms. Ziegelman ordered a sandwich, right from the era, cream cheese and chopped olives while Mr. Coe had a classic that's still loved today: turkey with mashed potatoes and veggies. Even the interviewer ordered a depression worthy meal - meat loaf. The book is an interesting window into what everyone ate, from presidents to the average American. Franklin Delano Roosevelt, an aristocrat who grew up with chefs and gourmet foods , ate what his constituents ate. His wife, Eleanor, had something to do with it as well, being more down to earth than him.. As much as he would have loved foie gras and terrapin soup, ate humbler foods. such as deviled eggs in tomato sauce, mashed potatoes and prune whip, a popular dessert of the time.His predecessor, Herbert Hoover was entirely different. Even though he grew up on an Iowa farm, he had gold plated tastes, dining on fish with cucumber sauce as he wore a dinner jacket.
The books also showcases how America went from the being the land of plenty to penny pinching.The country fed a starving Europe during World War I while having an open all you can eat buffet at home. Teams of women cooked for male farm workers while fresh baked pies were served after every meal, including breakfast. The Depression changed all that.Ingenuity and frugality were now the main ingredients of every American kitchen. According to Ms/ Ziegelman, loaves were very popular. Of course there were ones made from meat, but also ones made of peanut, liver and bean too.They had to be concocted from a variety of ingredients and a cheap filler that allowed for stretching out. Casseroles also became staples too, because they could be made from leftovers. Cream sauces were popular because they could hide the look and taste of unappetizing ingredients. Diets were compromised because fresh fruit was too expensive so it was replaced by the cheaper dried fruit,Strange mash ups also arose like onions stuffed with peanut butter as a caloric and nutritional substitute to meat.The government also had a hand in helping women to be budgeteers, and rise to the challenge of creating spaghetti with creamed carrots.
A Square Meal shows us how America survived a nutritional depression as well as the actual one. It's a fascinating look at how the Greatest Generation ate during the worst of times. It's not only a history book but a testament to ingenuity and frugality.
Wednesday, August 17, 2016
Native Foods Native Recipes
America is known for having a varied cuisine , taken from four hundred years of immigration. Yet one cuisine was suffocated, almost forgotten under all this foreign recipes - indigenous American cooking. Fortunately it's coming back, thanks to Native American chefs who want to reconect ith their pasts.
Tejal Rao, a regular contributor and food blogger wrote about this in today's New York Times Food section. Chef Sean Sherman of the Oglala Dakota tribe is bringing ancient ingredients and ancient recipes to modern Americans. Many original dishes have been lost because they were orally handed down as opposed to writing then down. Chef Sherman's quest has been mostly trial and error. He does draw from the knowledge of the Lakota and Ojibwe tribes who farmed and foraged the Midwestern plains long before any Europeans did, He was lucky in his upbringing. His grandfather had a cattle ranch that provided fresh beef along with wild antelope , rabbit and game birds. He also collected chokeberries,a kind of wild blueberries that goes into an indigenous sauce called wojapi..It beat the horrible government issued food of cereal, shortening and a vile canned hash that had the consistency of dog food. At thirteen he had his first restaurant job washing dishes where hr learned to skim French sauces and roll out Italian pastas . Chef Sherman was 32 when he turned his attention to indigenous foods and stared Sioux Chef that he runs with his life partner, Dana Thompson.
Indigenous cuisine doesn";t rely on any of the European standard ingredients that are a big part of the modern American diet. There is no refined sugar. Chef Sherman only uses maple syrup, namely locally sourced syrup, following in the steps of native cooks who tapped maple trees and then boiled the sap. It can be used as a sweetener in savory foods as well as in teas and desserts. Wild rice is another staple and it grows wild around the lakes of Northern Minnesota.This can be foraged but also can be bought in grocery stores across the country, Walleye perch is a staple and Chef Sherman makes it a couple of ways. One is crusted with spices while the other is flaking the meat to create tender croquettes. They can be also pan fried with herbs and butter or simply roasted in the oven.Pair it with the wild rice along with corn or wild greens. Chokeberries are a big staple in some indigenous diets.Red Lake Nation Foods, owned by the tribe of the same name, makes a syrup from them that can be used in flavoring sparkling water or drizzled over vanilla ice cream. Wild plums were another staple of native cooking and they make a delicious jelly that accents everything from soft cheese to buttered toast. Then there is buffalo jerky made by Lakota entrepreneurs, but it's perfect for those who can't have access to the meat.
American food is not only dishes from other countries but also flavorful recipes , rich in ingredients and tradition. It's take harvest from the land and water, turning it into bountiful dishes. It is truly the food of America, of its' indigenous peoples.
Tejal Rao, a regular contributor and food blogger wrote about this in today's New York Times Food section. Chef Sean Sherman of the Oglala Dakota tribe is bringing ancient ingredients and ancient recipes to modern Americans. Many original dishes have been lost because they were orally handed down as opposed to writing then down. Chef Sherman's quest has been mostly trial and error. He does draw from the knowledge of the Lakota and Ojibwe tribes who farmed and foraged the Midwestern plains long before any Europeans did, He was lucky in his upbringing. His grandfather had a cattle ranch that provided fresh beef along with wild antelope , rabbit and game birds. He also collected chokeberries,a kind of wild blueberries that goes into an indigenous sauce called wojapi..It beat the horrible government issued food of cereal, shortening and a vile canned hash that had the consistency of dog food. At thirteen he had his first restaurant job washing dishes where hr learned to skim French sauces and roll out Italian pastas . Chef Sherman was 32 when he turned his attention to indigenous foods and stared Sioux Chef that he runs with his life partner, Dana Thompson.
Indigenous cuisine doesn";t rely on any of the European standard ingredients that are a big part of the modern American diet. There is no refined sugar. Chef Sherman only uses maple syrup, namely locally sourced syrup, following in the steps of native cooks who tapped maple trees and then boiled the sap. It can be used as a sweetener in savory foods as well as in teas and desserts. Wild rice is another staple and it grows wild around the lakes of Northern Minnesota.This can be foraged but also can be bought in grocery stores across the country, Walleye perch is a staple and Chef Sherman makes it a couple of ways. One is crusted with spices while the other is flaking the meat to create tender croquettes. They can be also pan fried with herbs and butter or simply roasted in the oven.Pair it with the wild rice along with corn or wild greens. Chokeberries are a big staple in some indigenous diets.Red Lake Nation Foods, owned by the tribe of the same name, makes a syrup from them that can be used in flavoring sparkling water or drizzled over vanilla ice cream. Wild plums were another staple of native cooking and they make a delicious jelly that accents everything from soft cheese to buttered toast. Then there is buffalo jerky made by Lakota entrepreneurs, but it's perfect for those who can't have access to the meat.
American food is not only dishes from other countries but also flavorful recipes , rich in ingredients and tradition. It's take harvest from the land and water, turning it into bountiful dishes. It is truly the food of America, of its' indigenous peoples.
Tuesday, August 16, 2016
Ribs, Ribs And More
This is the height of the barbecue season. One of the staples of outdoor cooking is ribs, whether beef or pork. They are one of the tastiest cuts to grill outdoors and enjoyed a number of ways. There are so many of them to ,from good old fashioned Southern style to spicy Szechuan.
Is there a difference between beef and pork ribs?There are some. Beef ribs come in only two cuts, back and short. The back version is what is left over from where the boneless ribeye loins and boneless ribeye steaks are cut. They don't have as much meat as the short ribs. These are from what's known as the "plate" or lower side of the cow.Cooked right they can be very juicy and flavorful which translate into higher pricing at the butcher's or grocery store.Beef ribs are more for steak lovers because that's what they taste like. Pork ribs taste like pork chops. Pork ribs come in three types, back, spare, and St. Louis.The back ribs come from the pig's loin section. They're what's left when the loin meat is cut away to create the loin roast, tenderloin or pork chops. The spare ribs come from the belly section which are the longer ones from the bottom part of the rib rack. St. Louis is when the spare ribs are trimmed to be a rectangle instead of a triangle. Either way, both beef and pork ribs are delicious, especially if they've been marinated or rubbed with a variety of different sauces and spices. Remember to trim the fat away before prepping so that each bite is meatier instead of greasier.
Beef ribs can stand up to acidic marinades. These can have a base of lemon,orange and even Coca Cola along with strong flavors such soy sauce and balsamic vinegar. Try a Chinese influenced one with soy, garlic and scallions. Add a good sprinkle of Szechuan peppers for some eye opening bite.The balsamic vinegar can be used in a Mediterranean style marinade, along with rosemary and oregano.Pork ribs demand a sweeter marinade. Try a molasses based one that's also redolent with chili powder or fresh ground pepper for fire and spice. Cherries can also be used in a sauce along with cloves,and Worcester sauce. A butter sauted onion is added for more richness and flavor.A homemade dry rib rub can elevate this simple dish into something special. A rub is usually a mix of herbs such as oregano and rosemary along with other dry ingredients such as salt and spices. Cayenne or fresh ground pepper usually brings the heat while cumin and paprika give the meat that nice rosy color. Beef ribs need a more savory kind of rub while pork can stand up to a brown sugar one.Onion and garlic powder can be added to cut a rub's sweetness. Make sure there's sauce though for dipping at the picnic table. Wet naps are optional but always welcomed.
Ribs always make a barbecue much more special. They add fun and flavor whether they are beef or rib. Make them for a memorable grill outside.
Is there a difference between beef and pork ribs?There are some. Beef ribs come in only two cuts, back and short. The back version is what is left over from where the boneless ribeye loins and boneless ribeye steaks are cut. They don't have as much meat as the short ribs. These are from what's known as the "plate" or lower side of the cow.Cooked right they can be very juicy and flavorful which translate into higher pricing at the butcher's or grocery store.Beef ribs are more for steak lovers because that's what they taste like. Pork ribs taste like pork chops. Pork ribs come in three types, back, spare, and St. Louis.The back ribs come from the pig's loin section. They're what's left when the loin meat is cut away to create the loin roast, tenderloin or pork chops. The spare ribs come from the belly section which are the longer ones from the bottom part of the rib rack. St. Louis is when the spare ribs are trimmed to be a rectangle instead of a triangle. Either way, both beef and pork ribs are delicious, especially if they've been marinated or rubbed with a variety of different sauces and spices. Remember to trim the fat away before prepping so that each bite is meatier instead of greasier.
Beef ribs can stand up to acidic marinades. These can have a base of lemon,orange and even Coca Cola along with strong flavors such soy sauce and balsamic vinegar. Try a Chinese influenced one with soy, garlic and scallions. Add a good sprinkle of Szechuan peppers for some eye opening bite.The balsamic vinegar can be used in a Mediterranean style marinade, along with rosemary and oregano.Pork ribs demand a sweeter marinade. Try a molasses based one that's also redolent with chili powder or fresh ground pepper for fire and spice. Cherries can also be used in a sauce along with cloves,and Worcester sauce. A butter sauted onion is added for more richness and flavor.A homemade dry rib rub can elevate this simple dish into something special. A rub is usually a mix of herbs such as oregano and rosemary along with other dry ingredients such as salt and spices. Cayenne or fresh ground pepper usually brings the heat while cumin and paprika give the meat that nice rosy color. Beef ribs need a more savory kind of rub while pork can stand up to a brown sugar one.Onion and garlic powder can be added to cut a rub's sweetness. Make sure there's sauce though for dipping at the picnic table. Wet naps are optional but always welcomed.
Ribs always make a barbecue much more special. They add fun and flavor whether they are beef or rib. Make them for a memorable grill outside.
Monday, August 15, 2016
Viki's Granola A Treat Throughout The Day
What can start off your day, be a great snack in the afternoon and top off your dessert? Viki's Granola. This tasty and good for you treat can be used so many different ways. Not only that -it's a spoonful of nutrition, thanks to it being packed with simple ingredients like oats, nuts and honey.
Viki's Granola was started by Viki Sater in 2011, mainly by popular demand. Ms. Sater often made her homemade granola for her kids' school's bake sales. It was the first item sold out with locals who wanted more.Even the principal called in requests. The mix became the star of every bake sale, thanks to a growing fan base.What was a passion now had the potential to become a thriving business. It's now sold in Wegman's Whole Foods, Stop & Shop and Jewel Osco. Her success was meteoric and this year she was named one of New York Business Journal's Women of Influence. Her product is one of the few out there that uses all natural ingredients.Gluten free oats are blended with honey, and canola oil for flavor and binding.Coconut flakes are a main ingredient too in all the flavors. The blueberry and almond has the nut slivers and dried blueberries, Her maple cranberry not only has pure maple syrup and dried cranberries for color and flavor but also chopped walnuts. The banana walnut has healthy sized dried banana chips and large pieces of walnuts while the apple cinnamon has a good dollop of the dried fruit and spice but also raisins and pecans too. Even the original recipe has the perk of sunflower seeds, sliced almonds and pecans.
I love this granola, especially the banana walnut!It makes for not only a good snack but a nice way to start a day.It's sweet without being cloyingly so.The granola is also a nice nibble on its' own,With every pinch being loaded with nuts and fruit.I'm also going to be topping my banana "ice cream" with it for a healthier spin.I can also make pops and roll them in the granola for a tasty and crunchy coating. Home bakers can use the granola to top off banana bread or muffins.Jazz up pancakes and waffles with them or make a sweet breakfast pizza , sprinkling the granola over a sweet bread crust loaded with sliced bananas , strawberries and vanilla flavored Greek yogurt.Any of Viki's granola flavors can be used in making cookies too as seen on the recipe section of Viki's website. There are some yummy ones especially the granola truffles made with chocolate, heavy cream and butter, then rolled in the original recipe granola.. There are also fun granola bites which would add to a holiday cookie platter. It's just chocolate chips mixed with peanut butter and coated with granola. Kids will love the banana pops, frozen bananas dipped in chocolate and then dipped again in the banana walnut mix. The granola can be used in salads, surprisingly and as a coating for chicken - and also for pork too..
Viki's Granola is a versatile blend of flavors and textures in a healthy mix that features oats ,honey and nuts. Try any of the flavors for breakfast or as a snack, Better yet add it to any dessert or baked treat for added goodness.It's not only healthy but versatile too.
Viki's Granola was started by Viki Sater in 2011, mainly by popular demand. Ms. Sater often made her homemade granola for her kids' school's bake sales. It was the first item sold out with locals who wanted more.Even the principal called in requests. The mix became the star of every bake sale, thanks to a growing fan base.What was a passion now had the potential to become a thriving business. It's now sold in Wegman's Whole Foods, Stop & Shop and Jewel Osco. Her success was meteoric and this year she was named one of New York Business Journal's Women of Influence. Her product is one of the few out there that uses all natural ingredients.Gluten free oats are blended with honey, and canola oil for flavor and binding.Coconut flakes are a main ingredient too in all the flavors. The blueberry and almond has the nut slivers and dried blueberries, Her maple cranberry not only has pure maple syrup and dried cranberries for color and flavor but also chopped walnuts. The banana walnut has healthy sized dried banana chips and large pieces of walnuts while the apple cinnamon has a good dollop of the dried fruit and spice but also raisins and pecans too. Even the original recipe has the perk of sunflower seeds, sliced almonds and pecans.
I love this granola, especially the banana walnut!It makes for not only a good snack but a nice way to start a day.It's sweet without being cloyingly so.The granola is also a nice nibble on its' own,With every pinch being loaded with nuts and fruit.I'm also going to be topping my banana "ice cream" with it for a healthier spin.I can also make pops and roll them in the granola for a tasty and crunchy coating. Home bakers can use the granola to top off banana bread or muffins.Jazz up pancakes and waffles with them or make a sweet breakfast pizza , sprinkling the granola over a sweet bread crust loaded with sliced bananas , strawberries and vanilla flavored Greek yogurt.Any of Viki's granola flavors can be used in making cookies too as seen on the recipe section of Viki's website. There are some yummy ones especially the granola truffles made with chocolate, heavy cream and butter, then rolled in the original recipe granola.. There are also fun granola bites which would add to a holiday cookie platter. It's just chocolate chips mixed with peanut butter and coated with granola. Kids will love the banana pops, frozen bananas dipped in chocolate and then dipped again in the banana walnut mix. The granola can be used in salads, surprisingly and as a coating for chicken - and also for pork too..
Saturday, August 13, 2016
Your Ice Cream Guide
Ask anyone what's the difference between a sorbet and a sherbet and you'll be met with a shrug. Query about semifreddo and you may get a blank stare. Know the difference between French or Philly style ice cream? If you don't you may need the ice cream guide.
We're in the middle of an epic heat wave here in the New York metro area. Any icy treat is appreciated. As long as it reduces body heat , it's perfect. Yet many don't know about the different types and if one is better than the other. Take hard and soft serve ice cream. Most affectionados just think it's a question of texture but it's much more. Soft serve is lower in milk fat by almost ten per cent .It has only 2 to 3 per cent while hard ice cream has 10 to 18 %.. Also it's stored at a higher temp of -4 C while the other is -18 C. Soft serve has air whipped into it at the time of freezing. Some ice creams have French or Philadelphia style written on their cartons. French ice cream is essentially frozen custard thanks to the inclusion of two or three eggs. Philly or American style just has milk cream and sugar in the recipe. The first is a bit more labor intensive to make at home. It involves cooking a custard, making sure that the mixture is cooked properly or the home chef will ind up with a pot of sweet scrambled eggs. Philly style is easier and it highlights the taste of the cream and milk. Both can have add ins such as fresh fruit or cocoa powder along with fresh mint to liven it up.
What is semi freddo? It's kind of like a French ice cream loaf but not quite.Think more frozen mousse made from zabaglione, Swiss meringue and cream, The three components are swirled together and then poured into a loaf pan.It's frozen for at least six hours before serving.It can be made with fruits, espresso and chocolate. along with hazelnuts and almonds. It's a nice alternative to an ice cream cake for any summer birthday celebration. Another head scratcher is sorbet and sherbet. Sorbet is purely sweetened or flavored water and is easy to make. Sherbet has milk as a basic ingredient along with a creamier texture. Both can be made at home. thanks to any good ice cream maker., Sherbet is made mostly with fruit however it can be made with cocoa powder for a refreshing change from ice cream.What is Italian ice and how is it different from gelato? Italian ice, sometimes known as water ice in the Philadelphia and Delaware regions,is basically water blended with concentrate, puree or just plan juice. Some Italian ices may have egg whites which act as a binder. Gelato is more of an ice cream, except that it has less air and is denser in texture and flavor.Traditionally it contains more milk and less cream along with being a bit more experimental with flavors and flavor pairings.
This is the time for any frozen treat for relief from the heat. Whether you have a scoop of French vanilla or a cup of strawberry ice, it's time to cool down. Keep the hot weather at bay with any of these chilled treats.
We're in the middle of an epic heat wave here in the New York metro area. Any icy treat is appreciated. As long as it reduces body heat , it's perfect. Yet many don't know about the different types and if one is better than the other. Take hard and soft serve ice cream. Most affectionados just think it's a question of texture but it's much more. Soft serve is lower in milk fat by almost ten per cent .It has only 2 to 3 per cent while hard ice cream has 10 to 18 %.. Also it's stored at a higher temp of -4 C while the other is -18 C. Soft serve has air whipped into it at the time of freezing. Some ice creams have French or Philadelphia style written on their cartons. French ice cream is essentially frozen custard thanks to the inclusion of two or three eggs. Philly or American style just has milk cream and sugar in the recipe. The first is a bit more labor intensive to make at home. It involves cooking a custard, making sure that the mixture is cooked properly or the home chef will ind up with a pot of sweet scrambled eggs. Philly style is easier and it highlights the taste of the cream and milk. Both can have add ins such as fresh fruit or cocoa powder along with fresh mint to liven it up.
What is semi freddo? It's kind of like a French ice cream loaf but not quite.Think more frozen mousse made from zabaglione, Swiss meringue and cream, The three components are swirled together and then poured into a loaf pan.It's frozen for at least six hours before serving.It can be made with fruits, espresso and chocolate. along with hazelnuts and almonds. It's a nice alternative to an ice cream cake for any summer birthday celebration. Another head scratcher is sorbet and sherbet. Sorbet is purely sweetened or flavored water and is easy to make. Sherbet has milk as a basic ingredient along with a creamier texture. Both can be made at home. thanks to any good ice cream maker., Sherbet is made mostly with fruit however it can be made with cocoa powder for a refreshing change from ice cream.What is Italian ice and how is it different from gelato? Italian ice, sometimes known as water ice in the Philadelphia and Delaware regions,is basically water blended with concentrate, puree or just plan juice. Some Italian ices may have egg whites which act as a binder. Gelato is more of an ice cream, except that it has less air and is denser in texture and flavor.Traditionally it contains more milk and less cream along with being a bit more experimental with flavors and flavor pairings.
This is the time for any frozen treat for relief from the heat. Whether you have a scoop of French vanilla or a cup of strawberry ice, it's time to cool down. Keep the hot weather at bay with any of these chilled treats.
Friday, August 12, 2016
Eat Right Eat Light
Every summer we go through intolerable heat waves where even just chewing seems to be too much exertion. It throws off our stomachs, creating all sorts of problems from digestive imbalances to just a simple upset. What to do ? Eat right - eat light,
Save those pancakes and French toasts for chillier fall mornings. The best way to start a sweltering day is with a filling and light breakfast. Try a bowl of strawberries and blueberries with vanilla flavored Greek yogurt.You could also have them in a bowl of rice puffs or cornflakes. Another lighter option is cantaloupe slices or a melon salad. If you feel up to something hot then think two scrambled eggs with toast. It's filling enough without feeling heavy. You could also go with a couple of slices of whole wheat or rye toast with a skin of margarine or even butter followed by a thin layer of jam, Take advantage of the season's harvests for your morning snacks too. A zip lock bag of any kind of berry or peaches can stop those eleven o' clock hunger pains,It's tempting to get one of those big frosty, whipped cream, chocolate syrup infused coffees that's more cake than drink, but put the brakes on that desire. Stick with iced black coffee or tea, especially for breakfast and mid morning. Another drink idea is having sparkling water with fruit filled ice cubes. These could even be put into iced teas too to add more flavor.
Salads will always be the best choice for lunch and dinner when it feels like a red hot dryer out there. Again , nix the heavy.foods. As much as you'd like a steak sandwich with onion rings, get rid of the bread, cube the steak and have it in a bowl of greens.Add fresh sliced red onions along with grape tomatoes and a light dressing. Craving pizza which can sometimes be too much on a broiling day? Then think a bread salad. This Southern Italian favorite combines tomatoes garlic and basil in an just an olive oil dressing Slice the Italian bread wafer thin or even cube it if you want. Grilled meals can also be light, from red meat to fish. Keep away from the heavy marinades , loaded with molasses , ketchup or sugar. Go for a squeeze of lemon or lime for the fish and chicken,Steaks and even lamb cutlets can be brushed with basil infused olive oil and then grilled. Another idea is going meatless. Have soy burgers and dogs instead of the beef and pork kind. Instead of buns , think toasted pita bread. Mayonnaise based salads may be too much right now. You can create a lighter cole slaw by subbing in olive oil for the mayo, and adding fresh ground peppercorns for bite. Change that heavy macaroni salad for a lighter orzo one, full of pea pods, tomatoes and parsley.
The temps right now are not conducive for heavy meals and heavy eating. Go lighter and feel better. It's the only way to eat during an August heat wave.
Save those pancakes and French toasts for chillier fall mornings. The best way to start a sweltering day is with a filling and light breakfast. Try a bowl of strawberries and blueberries with vanilla flavored Greek yogurt.You could also have them in a bowl of rice puffs or cornflakes. Another lighter option is cantaloupe slices or a melon salad. If you feel up to something hot then think two scrambled eggs with toast. It's filling enough without feeling heavy. You could also go with a couple of slices of whole wheat or rye toast with a skin of margarine or even butter followed by a thin layer of jam, Take advantage of the season's harvests for your morning snacks too. A zip lock bag of any kind of berry or peaches can stop those eleven o' clock hunger pains,It's tempting to get one of those big frosty, whipped cream, chocolate syrup infused coffees that's more cake than drink, but put the brakes on that desire. Stick with iced black coffee or tea, especially for breakfast and mid morning. Another drink idea is having sparkling water with fruit filled ice cubes. These could even be put into iced teas too to add more flavor.
Salads will always be the best choice for lunch and dinner when it feels like a red hot dryer out there. Again , nix the heavy.foods. As much as you'd like a steak sandwich with onion rings, get rid of the bread, cube the steak and have it in a bowl of greens.Add fresh sliced red onions along with grape tomatoes and a light dressing. Craving pizza which can sometimes be too much on a broiling day? Then think a bread salad. This Southern Italian favorite combines tomatoes garlic and basil in an just an olive oil dressing Slice the Italian bread wafer thin or even cube it if you want. Grilled meals can also be light, from red meat to fish. Keep away from the heavy marinades , loaded with molasses , ketchup or sugar. Go for a squeeze of lemon or lime for the fish and chicken,Steaks and even lamb cutlets can be brushed with basil infused olive oil and then grilled. Another idea is going meatless. Have soy burgers and dogs instead of the beef and pork kind. Instead of buns , think toasted pita bread. Mayonnaise based salads may be too much right now. You can create a lighter cole slaw by subbing in olive oil for the mayo, and adding fresh ground peppercorns for bite. Change that heavy macaroni salad for a lighter orzo one, full of pea pods, tomatoes and parsley.
The temps right now are not conducive for heavy meals and heavy eating. Go lighter and feel better. It's the only way to eat during an August heat wave.
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