Tomorrow's New York Times Magazine is devoted to all things food.Yet it isn't covering trends or cuisines or eve recipes. It has a buffet of interesting and very thought provoking articles. It will definitely make you think about your Sunday dinner along with what you're eating in general.
Again, this is an eye opening issue and focuses on issues big and small that affect the way America eats. One is about what goes on in a slaughterhouse and how the practices there are being secretly recorded. Over a century ago Upton Sinclair who had worked at a Chicago slaughterhouse in 1906 recorded the horrors in his famed and still effectively shocking book The Jungle.President of the Time, Teddy Roosevelt, passed The Federal Meat Inspection Act which benefited both consumer and industry until the 1950's, Everything changed in the Sixties and Seventies meat packing became automated. That's when it went down hill. A spoiler alert you will think twice about eating any and all pork products, from bacon to ham.Another eye opener is the article about the Obama Administration and Big Food. To anyone who though the NRA and the Gun Lobby were powerful think again. These are the powers that stopped both the President and the First Lady from getting America to eat healthier. It's lucky for us that the group spawned the Little Food movement that encourages farms and fresh eating.In the mean time they hurled accusations at the First Couple from demonizing farmers to interfering with food companies.
There are also two other articles that feature bettering food.One has to do with that rarities of rarities blue M&Ms. Mars , the company that makes them along with many other big food manufacturers like Kraft , Nestle USA and General Mills are getting rid of artificial dyes and replacing then with natural colorants. It's easy to do with reds, greens browns and yellow. Blue is different.It's a rarity among animals and nature. When it does occur in the natural world, it isn't truly blue but rather a trick of diffraction or the scattering of light. This is why the sky, water and ice are varying shades of blue.The only plant that could give all natural blue hue is spirulina or blue green algae.If this works then the world and M&M lovers will get the blue hue again, but perhaps not as bright as when it was first dyed. The second article in bettering food is about reducing the salt in frozen pizza. This is a heavy load. Decreasing NaCL can result in not only a bland taste in the sauce and the toppings but also a flat crust. For a successful crust pizza needs baking soda. Companies like DiGiono use on that is loaded with salt. Even halve the amount and it results in a not so yummy looking pie. The solution lies in subbing in potassium chloride or mineral salts, the last named for better advertising,It will give pies a healthier makeup without sacrificing taste.
The Sunday Times Magazine truly has articles that are food for thought. Read them. They are eye opening, food for a foodie's and home chef;'s mind.
Saturday, October 8, 2016
Friday, October 7, 2016
Fall Salads
Fall isn't what it used to be. By now, the days would have had a definite nip to them. It would have meant hot meals and hot drinks. Not anymore. Thanks to global warming - and yes, it does exist -s we're having summery weather and balmy breezes right up to November.How to survive? Adopt a summer menu. Eat salads - fall salads.
Tossing together greens and veggies many be a tricky aspect right now. After all, it's not the height of summer when there are daily harvests. The tomatoes are riper and have that glow only a summer sun can give. Vegetable choices are limited. There aren't any fresh ears of corn or bright colorful peppers. What to do? Work with what the stores do have. Yes, there are tomatoes. They're just not going to be the gems of two months ago. Canned tomatoes can be used in salads but they may be a bit juicy, depending on what brand is used. Luckily California can give us greens all year round. You still can make a lovely mixed greens salad using tomatoes and spinach or arugula. Canned veggies are never as good as fresh but they'll do. Add some canned corn along with sweet peas for some color and texture. Beet salad is always delicious and the canned kind can be elevated by adding freshly sliced onions. It's a nice addition to even a fall picnic or tailgating party. A chilled green bean salad is another refreshing side , especially when it's dressed with a crisp , classic vinaigrette. Even canned asparagus can be turned into a salad. Use a citrus based dressing to give it some dash.
What about combining fall fruits and vegetables?. The first is easy to do. Apples , pears and Concord grapes blend very easily into salads. One of the most delicious is a Waldorf salad. It is a blend of chopped apples, grapes and walnuts.Celery is the base of it and this can be bought all year round. It is versatile, Add chicken to it and it's a lunch or dinner. Without it , it makes a nice side to grilled chicken or even turkey burgers.Apples also pair well with spinach and kale, Combine them in a salad with walnuts and dried cranberries. Pears are also popular right now. A delicious one is where slices are mixed with Roquefort cheese and any kind of lettuce. Be sure to use three kinds of pear, the sweet, large Anjou, the brown, textured Bosc and the bright yellow tart tasting Bartlett. One spin on it calls for avocado ,or the alligator pear but this can be omitted.The salad is served with a mustard dressing. Grapes can be added to any salad, They bring an earthy sweetness that goes with any green. Fall veggies are kind of limited however there is a lot to do with carrots and cabbage. These can be the stars of a salad or supporting players. A chilled carrot salad is a nice palate cleanser at a tailgate party. A vinaigrette dressed slaw is perfect at any fall barbecue or picnic.Add some sesame seeds for crunch and flavor.
Fall isn't what it used to be.We still have shorts and flipflop weather til Halloween. Hot days mean easy eating. Create a fall salad, head to the beach or the park and enjoy a summery October.
Tossing together greens and veggies many be a tricky aspect right now. After all, it's not the height of summer when there are daily harvests. The tomatoes are riper and have that glow only a summer sun can give. Vegetable choices are limited. There aren't any fresh ears of corn or bright colorful peppers. What to do? Work with what the stores do have. Yes, there are tomatoes. They're just not going to be the gems of two months ago. Canned tomatoes can be used in salads but they may be a bit juicy, depending on what brand is used. Luckily California can give us greens all year round. You still can make a lovely mixed greens salad using tomatoes and spinach or arugula. Canned veggies are never as good as fresh but they'll do. Add some canned corn along with sweet peas for some color and texture. Beet salad is always delicious and the canned kind can be elevated by adding freshly sliced onions. It's a nice addition to even a fall picnic or tailgating party. A chilled green bean salad is another refreshing side , especially when it's dressed with a crisp , classic vinaigrette. Even canned asparagus can be turned into a salad. Use a citrus based dressing to give it some dash.
What about combining fall fruits and vegetables?. The first is easy to do. Apples , pears and Concord grapes blend very easily into salads. One of the most delicious is a Waldorf salad. It is a blend of chopped apples, grapes and walnuts.Celery is the base of it and this can be bought all year round. It is versatile, Add chicken to it and it's a lunch or dinner. Without it , it makes a nice side to grilled chicken or even turkey burgers.Apples also pair well with spinach and kale, Combine them in a salad with walnuts and dried cranberries. Pears are also popular right now. A delicious one is where slices are mixed with Roquefort cheese and any kind of lettuce. Be sure to use three kinds of pear, the sweet, large Anjou, the brown, textured Bosc and the bright yellow tart tasting Bartlett. One spin on it calls for avocado ,or the alligator pear but this can be omitted.The salad is served with a mustard dressing. Grapes can be added to any salad, They bring an earthy sweetness that goes with any green. Fall veggies are kind of limited however there is a lot to do with carrots and cabbage. These can be the stars of a salad or supporting players. A chilled carrot salad is a nice palate cleanser at a tailgate party. A vinaigrette dressed slaw is perfect at any fall barbecue or picnic.Add some sesame seeds for crunch and flavor.
Fall isn't what it used to be.We still have shorts and flipflop weather til Halloween. Hot days mean easy eating. Create a fall salad, head to the beach or the park and enjoy a summery October.
Thursday, October 6, 2016
Spins On Classic Cakes
Classics are always in need of updating.This applies to almost everything, from main meals to sides to desserts, especially the last.Sometimes it takes a little tweak here and there as seen with snack cakes. Sometimes it takes a complete makeover like turning crepes into cakes.
These two updates were written in yesterday's New York Times Food section.Melissa Clark wrote about sprucing up the classic snack cake in her A Good Appetite column.. We've all eaten them, whether from Tastikake, Entemann's or home baked.. She creates a more lux one, thanks to the inclusion of pears and a brown butter glaze.It has a moist tender crumb, not unlike banana and pumpkin breads.Instead of baking it in a loaf pan , it's baked in a cake pan, easy for cutting squares. What is great about this recipe is that it can be baked in muffin tins and given extra spice with nutmeg and clove. The icing is optional if home bakers decide on this. Yet the cake is a perfect treat, even as a dessert. What gives it flavor and moisture are the pears.This is the season for them.Use the bigger Anjou kind. Don';t get the smaller Forell or Seckell pears, These are two small and more intense in flavor than the delicate Anjou. Not only is there flour but also three quarters of a cup of rolled oats,Toasted walnuts or pecans are also tossed in for crunch although these are optional. Four large eggs are used for body because there's no liquid in it, hence the dense texture. The glaze is equally mouth watering.It's a marriage of butter and brown sugar combined with heavy cream that creates a kind of caramel. The cake would be perfect at any Sunday dinner or holiday table.
Another classic that's been updated is the crepe.They are good on their own, whether as a savory, filled with chicken or ratatouille or sweet with a filling of ice cream or with butter and sugar. Another regular contributor to the Food section,Samantha Seneviratne creates a chocolate hazelnut crepe cake. She takes the basic crepe recipe and adds a cup of hazelnut meal. It is richer than a cake thanks to the inclusion of egg yolks, whole milk and heavy cream. It does have to have body, one to withstand the intense heat of the crepe pan and two able to stand up to the cream.As with any batter it does have to be refrigerated before using, usually between two and forty-eight hours (it's actually easier to make the batter the day before and spend the next day entirely on the cake's creation). Home bakers don't need a special crepe maker for this. A skillet will do just as well, however remember to use about three tablespoons of batter for each crepe. If there's too much , the result is thick, unwieldy layer. There should be twenty crepes. The chocolate cream is a mix of high quality chocolate (think Valrhona brand) along with good quality cocoa powder (Droste would be the best choice for this) along with milk. Brandy or coffee is added, the choice is up to what flavor is wanted.Stacking it is easy, Lay on the cream then a crepe and stack. The cake is decorated with whipped heavy cream and more hazelnuts.
Classics need to be updated every no and then. As with the snack cake and crepes, the update is a yummy new classic, full of flavor and moisture. They are so good, the original recipes will hardly be missed.
These two updates were written in yesterday's New York Times Food section.Melissa Clark wrote about sprucing up the classic snack cake in her A Good Appetite column.. We've all eaten them, whether from Tastikake, Entemann's or home baked.. She creates a more lux one, thanks to the inclusion of pears and a brown butter glaze.It has a moist tender crumb, not unlike banana and pumpkin breads.Instead of baking it in a loaf pan , it's baked in a cake pan, easy for cutting squares. What is great about this recipe is that it can be baked in muffin tins and given extra spice with nutmeg and clove. The icing is optional if home bakers decide on this. Yet the cake is a perfect treat, even as a dessert. What gives it flavor and moisture are the pears.This is the season for them.Use the bigger Anjou kind. Don';t get the smaller Forell or Seckell pears, These are two small and more intense in flavor than the delicate Anjou. Not only is there flour but also three quarters of a cup of rolled oats,Toasted walnuts or pecans are also tossed in for crunch although these are optional. Four large eggs are used for body because there's no liquid in it, hence the dense texture. The glaze is equally mouth watering.It's a marriage of butter and brown sugar combined with heavy cream that creates a kind of caramel. The cake would be perfect at any Sunday dinner or holiday table.
Another classic that's been updated is the crepe.They are good on their own, whether as a savory, filled with chicken or ratatouille or sweet with a filling of ice cream or with butter and sugar. Another regular contributor to the Food section,Samantha Seneviratne creates a chocolate hazelnut crepe cake. She takes the basic crepe recipe and adds a cup of hazelnut meal. It is richer than a cake thanks to the inclusion of egg yolks, whole milk and heavy cream. It does have to have body, one to withstand the intense heat of the crepe pan and two able to stand up to the cream.As with any batter it does have to be refrigerated before using, usually between two and forty-eight hours (it's actually easier to make the batter the day before and spend the next day entirely on the cake's creation). Home bakers don't need a special crepe maker for this. A skillet will do just as well, however remember to use about three tablespoons of batter for each crepe. If there's too much , the result is thick, unwieldy layer. There should be twenty crepes. The chocolate cream is a mix of high quality chocolate (think Valrhona brand) along with good quality cocoa powder (Droste would be the best choice for this) along with milk. Brandy or coffee is added, the choice is up to what flavor is wanted.Stacking it is easy, Lay on the cream then a crepe and stack. The cake is decorated with whipped heavy cream and more hazelnuts.
Classics need to be updated every no and then. As with the snack cake and crepes, the update is a yummy new classic, full of flavor and moisture. They are so good, the original recipes will hardly be missed.
Wednesday, October 5, 2016
The Perfect Pot Pie
It's that time of year for homemade pot pies These are the ones that are not only flavorful but comforting during those first chilly autumn days. They're full of flavor and filling, perfect for a hot lunch or dinner.
Regular contributor Julia Moskin wrote about this kitchen classic in today's New York Time's Food section. She was looking for one that didn't have that white sauce that most cookbooks recommend and that come with frozen pot pies.It's also called a cream sauce yet it's not that.It's actually a bechemel, the classic French and Northern Italian sauce made with flour and fat called a roux. It is then thinned with milk.How this came about was that cream was saved for butter in early American kitchens so white sauce stood in for milk.The sauce soon went hand in hand with other chicken dishes such as poached along with canned chicken soups.Unfortunately white sauce is not the best idea. Ms. Moskin realized that it muffles flavors instead of highlighting them.Not only is this a problem for the chicken but also for the vegetables too. All wound up with a bland, milky taste. The combination of flour and fat is nothing more than a liquid pie crust. It's best on biscuits or added to a lasagna where it gives it body, It does not go into a pie because it doubles the starchiness and blandness.Luckily chefs , such as the one at Manhattan's Nomad has gotten rid of the sauce completely., creating a new generation of pot pies.
The recipe has been updated to kind of resemble a steak and kidney pie.The sauce now can be made using stock, wine or a tasty combination as the liquid in your binding sauce. Ms. Moskin also recommends to aggressively season the sauce She uses chicken stock, Madeira and vinegar that's been spiked with just basic salt and pepper along with parsley. Another must for a tasty pie is just use the thighs. These are the most flavorful. The meat should be coated too before cooking in a skillet because it not only thickens the sauce but leaves those stuck on brown bits. This enhances the gravy's flavor.. Use a flour mixed with thyme and paprika along with salt. The chicken is then cooked with bacon or pancetta along with thickly sliced cremoni or button mushrooms.Remember too that the best pot pie is a single crust, not a double one. it means that there won;t be any gloppy goo at the bottom of the pie. The crust can be either be pie crust, biscuit dough or puff pastry (the last one is the best).What about those carrot chunks and peas that add a spark of Day-Glo color? They belong alongside the pie not in it.Try roasted carrots and peas with mint. Hot buttered asparagus is also a great side too to a pot pie.
Nothing is more comforting than a chicken pot pie. Made correctly it transcends all other chicken dishes,with its' flavorful gravy and light crust.It is the perfect fall dish to chase away the chill of autumn.
Regular contributor Julia Moskin wrote about this kitchen classic in today's New York Time's Food section. She was looking for one that didn't have that white sauce that most cookbooks recommend and that come with frozen pot pies.It's also called a cream sauce yet it's not that.It's actually a bechemel, the classic French and Northern Italian sauce made with flour and fat called a roux. It is then thinned with milk.How this came about was that cream was saved for butter in early American kitchens so white sauce stood in for milk.The sauce soon went hand in hand with other chicken dishes such as poached along with canned chicken soups.Unfortunately white sauce is not the best idea. Ms. Moskin realized that it muffles flavors instead of highlighting them.Not only is this a problem for the chicken but also for the vegetables too. All wound up with a bland, milky taste. The combination of flour and fat is nothing more than a liquid pie crust. It's best on biscuits or added to a lasagna where it gives it body, It does not go into a pie because it doubles the starchiness and blandness.Luckily chefs , such as the one at Manhattan's Nomad has gotten rid of the sauce completely., creating a new generation of pot pies.
The recipe has been updated to kind of resemble a steak and kidney pie.The sauce now can be made using stock, wine or a tasty combination as the liquid in your binding sauce. Ms. Moskin also recommends to aggressively season the sauce She uses chicken stock, Madeira and vinegar that's been spiked with just basic salt and pepper along with parsley. Another must for a tasty pie is just use the thighs. These are the most flavorful. The meat should be coated too before cooking in a skillet because it not only thickens the sauce but leaves those stuck on brown bits. This enhances the gravy's flavor.. Use a flour mixed with thyme and paprika along with salt. The chicken is then cooked with bacon or pancetta along with thickly sliced cremoni or button mushrooms.Remember too that the best pot pie is a single crust, not a double one. it means that there won;t be any gloppy goo at the bottom of the pie. The crust can be either be pie crust, biscuit dough or puff pastry (the last one is the best).What about those carrot chunks and peas that add a spark of Day-Glo color? They belong alongside the pie not in it.Try roasted carrots and peas with mint. Hot buttered asparagus is also a great side too to a pot pie.
Nothing is more comforting than a chicken pot pie. Made correctly it transcends all other chicken dishes,with its' flavorful gravy and light crust.It is the perfect fall dish to chase away the chill of autumn.
Tuesday, October 4, 2016
Tasty TV Tidbits
The fall season has most people glued to their TVs and devices, watching and binge watching new or favorite shows.This also applies to food shows both on the PBS and the Cooking Channel. Two stand out , Pati's Mexican Table from Public Television and Food : Fact Or Fiction.
The first show has been on for five years. It's even received accolades worthy of the more well known Cook's Country or Jacques Pepin's Heart and Soul and has received Emmy and James Beard nominations. The host is the lively and ever enthusiastic Pati Jinich. She actually started out as a political analyst with a Masters in Latin American studies.The show started in 2011, with Ms. Jinich showing how to make different recipes but also trying and tasting them with her friends and sons.Her career, though began in 2007 when she left policy making for her passion cooking her native food. She launched Pati's Mexican Table, an ongoing series of culinary programs comprised of interesting talks and lectures, cooking demonstrations and tasting tables.What is great about her program is that it's not just a general blanket of Mexican cooking. She shows the various regions and the ingredients local to the area.It's not only tacos and guacamole..It's so much more. Ms. Jinich has done shows revolving around paletas, Mexican ice pops.Mexican brunches, and street food.She combines foods that normally wouldn't go together such as guacamole and steak, along with providing drink recipes too,It's a lively show and informative, especially for those home chefs who want to break out of the typical taco and tortilla box.
The second show is a fun history and food show, Fact Or Fiction. T Michael McKean is the host., He first started out as Lenny on the Seventies TV show "Laverne & Shirley".along with being a fixture in many Christopher Guest movies. You would think he wouldn't be a good match but he is. His laid back style , sometimes serious , is perfect for this witty , well crafted and fast paced show. Questions are posed and then there's facts backing them up or if they're fiction. One poser was did the Italians invent pizza?What followed was an interesting collage of history , fact and a pizza expert showing how the ancient Persians made something similar with flatbread and their shields.Another fascinating segment was questioning where hamburgers came from. It was a surprise to know that Genghis and Kubla Khan had a hand in its' invention. How? The Tartars brought it to the Russians where it was transformed into the raw meat dish, steak Tartare. From there it went to Hamburg, Germany via Russian sailors and the rest is history. Again it's a fun and informative piece that Mr. McKean tells with the enthusiasm of a cool and relaxed history prof, inviting you to share a burger with him at his place.
There are some good television shows on right now., especially those centered around cooking and food. Take a look at both Pati's Mexican Table and Food Fact Or Fiction. They'll het the appetite for good food and where it came from.
The first show has been on for five years. It's even received accolades worthy of the more well known Cook's Country or Jacques Pepin's Heart and Soul and has received Emmy and James Beard nominations. The host is the lively and ever enthusiastic Pati Jinich. She actually started out as a political analyst with a Masters in Latin American studies.The show started in 2011, with Ms. Jinich showing how to make different recipes but also trying and tasting them with her friends and sons.Her career, though began in 2007 when she left policy making for her passion cooking her native food. She launched Pati's Mexican Table, an ongoing series of culinary programs comprised of interesting talks and lectures, cooking demonstrations and tasting tables.What is great about her program is that it's not just a general blanket of Mexican cooking. She shows the various regions and the ingredients local to the area.It's not only tacos and guacamole..It's so much more. Ms. Jinich has done shows revolving around paletas, Mexican ice pops.Mexican brunches, and street food.She combines foods that normally wouldn't go together such as guacamole and steak, along with providing drink recipes too,It's a lively show and informative, especially for those home chefs who want to break out of the typical taco and tortilla box.
The second show is a fun history and food show, Fact Or Fiction. T Michael McKean is the host., He first started out as Lenny on the Seventies TV show "Laverne & Shirley".along with being a fixture in many Christopher Guest movies. You would think he wouldn't be a good match but he is. His laid back style , sometimes serious , is perfect for this witty , well crafted and fast paced show. Questions are posed and then there's facts backing them up or if they're fiction. One poser was did the Italians invent pizza?What followed was an interesting collage of history , fact and a pizza expert showing how the ancient Persians made something similar with flatbread and their shields.Another fascinating segment was questioning where hamburgers came from. It was a surprise to know that Genghis and Kubla Khan had a hand in its' invention. How? The Tartars brought it to the Russians where it was transformed into the raw meat dish, steak Tartare. From there it went to Hamburg, Germany via Russian sailors and the rest is history. Again it's a fun and informative piece that Mr. McKean tells with the enthusiasm of a cool and relaxed history prof, inviting you to share a burger with him at his place.
There are some good television shows on right now., especially those centered around cooking and food. Take a look at both Pati's Mexican Table and Food Fact Or Fiction. They'll het the appetite for good food and where it came from.
Monday, October 3, 2016
Microwaves Which One Is For You?
As much fun as cooking is, shopping for the perfect microwave that facilitates it is not. There are different sizes and types to think about as well as availability.The best and easiest way to approach this is to be prepared. Go into the store with not just an idea but some knowledge too.
One of the first questions to ask when considering a new microwave is its' use. Will it be used for reheating lasagnas and casseroles or its it just for making popcorn or heating up coffee?If it's the first then you'll need a bigger model.Aim for one that's over 1.2 cubic feet. If it's just you and you rarely use one then buy a smaller one,, about .5 cubic feet.Another choice to consider is conventional or convection.A conventional microwave oven emits waves that pass through glass and plastic containers to cook all different types of foods.and drinks.Convection microwaves step it up a notch by having a fan to circulate the warm air. This results in more thorough cooking which translates to juicier pot roasts and crustier pizzas instead of greyish meat and soggy slices. Some convection microwaves have a quartz halogen bulb that emits an intense heat used for roasting and grilling. This is perfect for those who want a more flavorful chop or crisped burgers and dogs.They also have more cooking modes than the average microwave so expect to pay more.One of the best is from Samsung that even has a slim fry which is an oil-less fryer (!) Cuisinart also has an excellent one that has an outstanding grill , perfect for getting that barbecued taste in the upcoming winter months.
The next aspect to consider is style. Most home chefs prefer the compact counter top ones. These are perfect for reheating or cooking frozen dinners. A typical size for this kind is 18 inches wide by 14 inches deep and 12 inches tall. These are one of the most affordable and can be taken from one home to another. The colors are usual, stainless steel, black, white or red. There are some that comes in aqua ,cream yellow and pink, A handy extra is a microwave cart if you don';t have one already. Target can't be beat for them. It has the most elegant and pared down styles that can also hold microwave accessories and even cookbooks Then there are built in microwaves.These would appeal to those who are planning or thinking about a complete kitchen makeover. They often feature oven style front facing doors. They have a variety of features that make them a luxury item. Look for those with a range hood which makes them better at venting.. Some microwaves have child locks which eliminates any worries and fears about the little ones experimenting.When looking into a microwave , think about how it ill look in your cabinets. Choose one that is stylish and will look good with the cabinet's style.If's it a sleek modern then go with the stainless steel or black , if it's a French Provincial cream, then go with the white. Think about a black one if your ideal kitchen is going to done in fruitwoods or teak.
Microwaves make home cooking easy. Looking for one should be even easier. Just go in with the right info and a definite idea of what you want. It means fitting the right appliance in the right kitchen.
One of the first questions to ask when considering a new microwave is its' use. Will it be used for reheating lasagnas and casseroles or its it just for making popcorn or heating up coffee?If it's the first then you'll need a bigger model.Aim for one that's over 1.2 cubic feet. If it's just you and you rarely use one then buy a smaller one,, about .5 cubic feet.Another choice to consider is conventional or convection.A conventional microwave oven emits waves that pass through glass and plastic containers to cook all different types of foods.and drinks.Convection microwaves step it up a notch by having a fan to circulate the warm air. This results in more thorough cooking which translates to juicier pot roasts and crustier pizzas instead of greyish meat and soggy slices. Some convection microwaves have a quartz halogen bulb that emits an intense heat used for roasting and grilling. This is perfect for those who want a more flavorful chop or crisped burgers and dogs.They also have more cooking modes than the average microwave so expect to pay more.One of the best is from Samsung that even has a slim fry which is an oil-less fryer (!) Cuisinart also has an excellent one that has an outstanding grill , perfect for getting that barbecued taste in the upcoming winter months.
The next aspect to consider is style. Most home chefs prefer the compact counter top ones. These are perfect for reheating or cooking frozen dinners. A typical size for this kind is 18 inches wide by 14 inches deep and 12 inches tall. These are one of the most affordable and can be taken from one home to another. The colors are usual, stainless steel, black, white or red. There are some that comes in aqua ,cream yellow and pink, A handy extra is a microwave cart if you don';t have one already. Target can't be beat for them. It has the most elegant and pared down styles that can also hold microwave accessories and even cookbooks Then there are built in microwaves.These would appeal to those who are planning or thinking about a complete kitchen makeover. They often feature oven style front facing doors. They have a variety of features that make them a luxury item. Look for those with a range hood which makes them better at venting.. Some microwaves have child locks which eliminates any worries and fears about the little ones experimenting.When looking into a microwave , think about how it ill look in your cabinets. Choose one that is stylish and will look good with the cabinet's style.If's it a sleek modern then go with the stainless steel or black , if it's a French Provincial cream, then go with the white. Think about a black one if your ideal kitchen is going to done in fruitwoods or teak.
Microwaves make home cooking easy. Looking for one should be even easier. Just go in with the right info and a definite idea of what you want. It means fitting the right appliance in the right kitchen.
Saturday, October 1, 2016
October A Month of Cooking
Now that it's October and the weather is cooler, Its time to start making reals meals and real desserts. - none of this grilled or iced stuff.It's also time for Octoberfests both in Germany and America. The month also brings Halloween parties and treats along with a celebratory tea for Samuel Taylor Coleridge's birthday.
Octoberfest is big ,especially in the German .neighborhoods. Many restaurants such as Bahr's in New Jersey's Atlantic Highlands offers a full menu complete with rouladen and potato pancakes. It's easy to recreate any German dish. Rouladen is one of the most delicious to make. It's simply rolled flank steak that's stuffed with pickles and onions although some family recipes sub in creamed spinach. This last is a fantastic pairing with the beef, each flavor complementing each other.Potato pancakes are another yummy October fest treat.They are labor intensive to make,especially with grating the potatoes but so worth it. Serve it with homemade apple sauce which brings up the other October activity - apple picking. This is definitely the month and the season for it. Remember there are several different types of apples. They're not all the same. Use the correct one for the recipe you want and your pies and fritters along with applesauce will turn out perfect. Apples can also be used in many German dishes too, such as roast pork..They are sliced and usually placed with onions around the roast to infuse flavor. Apple butter and apple sauce can also be used as glazes for these roasts as well as for pork chops.
Many Coleridge fans along, with most English majors, know that the third week of the month, October 21st is is the great poet's birthday. Some celebrate with a Devonshire cream tea, since he was born in the scenic county of Devonshire. Cream teas are a wonderful combination of clotted cream, scones and jam. It's traditional for the last to be strawberry. Scones are split and one half is slathered with clotted cream,a cooked cream from Devon while the other half is covered with the strawberry jam.They're 'washed down with straight , sweetened or unsweetened black tea. Milk and cream aren't added because they'll take away from the clotted cream. If the cream is hard to come by (it can be bought on Amazon) then blend freshly whipped cream with sour cream and a tablespoon of confectioner's sugar.The month ends with Halloween where there's all sort of sweets and treats.This is where home chefs and bakers can explore their creative side with creating dishes such as Monster Meat Loaf or Spider Burgers - basically cooked , and split hot dogs served on a hamburger buns.Then there is Bones and Blood, breadsticks baked in the shape of bones and dipped into marinara sauce. End with Yeti cupcakes that are iced with vanilla icing and shredded coconuts. Candy eyes and fangs are added for the finishing touches.
It's October, a month of fun and feasting.It's also a time for making delicious dinners and tantalizing desserts. Celebrate the festivities with gusto.
Octoberfest is big ,especially in the German .neighborhoods. Many restaurants such as Bahr's in New Jersey's Atlantic Highlands offers a full menu complete with rouladen and potato pancakes. It's easy to recreate any German dish. Rouladen is one of the most delicious to make. It's simply rolled flank steak that's stuffed with pickles and onions although some family recipes sub in creamed spinach. This last is a fantastic pairing with the beef, each flavor complementing each other.Potato pancakes are another yummy October fest treat.They are labor intensive to make,especially with grating the potatoes but so worth it. Serve it with homemade apple sauce which brings up the other October activity - apple picking. This is definitely the month and the season for it. Remember there are several different types of apples. They're not all the same. Use the correct one for the recipe you want and your pies and fritters along with applesauce will turn out perfect. Apples can also be used in many German dishes too, such as roast pork..They are sliced and usually placed with onions around the roast to infuse flavor. Apple butter and apple sauce can also be used as glazes for these roasts as well as for pork chops.
Many Coleridge fans along, with most English majors, know that the third week of the month, October 21st is is the great poet's birthday. Some celebrate with a Devonshire cream tea, since he was born in the scenic county of Devonshire. Cream teas are a wonderful combination of clotted cream, scones and jam. It's traditional for the last to be strawberry. Scones are split and one half is slathered with clotted cream,a cooked cream from Devon while the other half is covered with the strawberry jam.They're 'washed down with straight , sweetened or unsweetened black tea. Milk and cream aren't added because they'll take away from the clotted cream. If the cream is hard to come by (it can be bought on Amazon) then blend freshly whipped cream with sour cream and a tablespoon of confectioner's sugar.The month ends with Halloween where there's all sort of sweets and treats.This is where home chefs and bakers can explore their creative side with creating dishes such as Monster Meat Loaf or Spider Burgers - basically cooked , and split hot dogs served on a hamburger buns.Then there is Bones and Blood, breadsticks baked in the shape of bones and dipped into marinara sauce. End with Yeti cupcakes that are iced with vanilla icing and shredded coconuts. Candy eyes and fangs are added for the finishing touches.
It's October, a month of fun and feasting.It's also a time for making delicious dinners and tantalizing desserts. Celebrate the festivities with gusto.
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