One of the best things about summer is that it's berry season. These rich colored gems are perfect in everything from cakes to ice cream, from pies to tortes. They add snap and sweetness , livening up any recipe.
Famed chef and pastry chef , Yotam Ottolenghi wrote about them in today's New York Times Food section. He only discovered them when he was a young man and cycling through the Netherlands and Belgium to Paris. He did have fruit growing up, mostly from trees. namely figs, pomegranates, lemons and dates, but berries growing on low to the ground bushes were a novelty to him. His interest was piqued by famed chef Rowley Leigh. Chef Leigh did with berries what Middle Eastern chefs do with herbs - use them in absolute abundance,They need to be the building blocks of the recipe.Chef Ottolenghi's own recipes include berry infused icings and butter creams. he studs them in cakes and tarts, mixing them with those fruits of his childhood. Lemon is probably one of the best partners for berries, as its'tartness and simplicity marries the sweetness and layered complexity of any berry.
This is obvious in the his recipes. There is a blueberry, almond and lemon cake, perfect for any summer get together, from birthday to barbecue. He combines a cup and a half of fresh blueberries with both lemon juice and lemon zest. Lemon glaze finishes it off, so the cake, which is more of a pound, is not overwhelming with the taste of blueberries. Almonds also temper this , in the form of flour. His other recipe also marries nuts and berries. This time he uses pistachios and raspberries.The crust also has a taste of lemon to it, along with white wine vinegar. The filling combines a heaping cup of raspberries with two and a half cups of raw, shelled pistachios. He roasts and mashes these , until they're almost like a nut butter. Eggs are then added for body and then it's placed in the pastry shell. The raspberries are then sprinkled over the filling and baked.It comes out kind of like pistachio marzipan
Take advantage of berry season. Use those ripe. rich gems in such treats as tarts and cakes. Enjoy their,earthy sweet, flavor..
Wednesday, July 5, 2017
Tuesday, July 4, 2017
Happy Foodie Fourth
Enjoy the nation's birthday with fun foods. Munch on the dogs and burgers, have extra helping of three bean and potato salad.
Watch the fireworks as you enjoy iced tea or ice cream! Visit the Boardwalk for some yummy cotton candy and candy apples.
⭐⭐⭐🌟🌟☆☆⭐⭐⭐⭐⭐🌟🌟🌟
Happy Birthday America!!!!!
Watch the fireworks as you enjoy iced tea or ice cream! Visit the Boardwalk for some yummy cotton candy and candy apples.
⭐⭐⭐🌟🌟☆☆⭐⭐⭐⭐⭐🌟🌟🌟
Happy Birthday America!!!!!
Monday, July 3, 2017
A Meatless Fourth
Millions of Americans are going to sink their teeth into burgers and dogs tomorrow .More son than Thanksgiving, July 4th is a true Yankee carnivore holiday. Yet, what about the vegans, vegetarians and those who want to eat healthier. The answer is easy - go meatless.
Eight years ago, I wrote about vegan barbecues and even then the market was expanding. There are some tasty burgers out there, thanks to recipe improvements. Morningstar Farms, is the leader in soy products and they have a wide variety of burgers. They have Griller primer Burgers which have a smokey steak-y flavor. These are perfect for those wanting a taste like the real thing but without the cholesterol. Kids will love the company's tomato and basil ones that even have mozzarella bits in them. Serve them on the chewy Italian rolls, ciambatta, for extra goodness. For those on a diet Morningstar has their Mediterranean chickpea burgers which is kind of like a textured hummus, and brimming with spinach and tomatoes along with Greek herbs and spices. Grill these and serve on grilled toasted pita with tahini sauce. There are also hickory riblets that can be grilled and served with cole slaw and grilled corn for a real down home meal.
Hot dogs are another Fourth must have. Morningstar also has some good veggie dogs that can pass for the real thing. To make them more like Sabrett's , slice the dogs in half before grilling. Doing this will grill them up nice and crispy , perfect for tasty eating. The company also produces corn dogs which can be a fun barbecue extra.Of course there are other brands too, namely Tofurky, They also produce deli slices and sausages too however it's their dogs and jumbo dogs that are the stars. Grill the jumbo ones and serve on those bready Portuguese rolls for a fun , filling treat.If you want chili dogs, then also go vegan. You can make your own using Morningstar Farms meat crumbles. Try a a chili salsa, using fresh tomatoes and onions mixed chili powder and sliced jalapenos.Grilled chicken is always good too. and again look to Morningstar for this. They have both the regular and buffalo style patties that are just as easily barbecued as their burgers..Serve them on biscuits with honey mustard for a Southern take along with piccalilly relish .
Yes , you can have a meatless Fourth. It's healthier and tastier than the standard fare.It makes for good eating and good holiday memories.
Saturday, July 1, 2017
The Scoop On Ice Cream Creations
Now that's it's officially summer it's time to get out the ice cream.Most people are happy with just a scoop of vanilla i a waffle bowl/ Yet ice cream begs to be turned into something a bit more extravagant. Get out the scoop and get creative.
You 'll need ice cream, whether home made or store bought. If you're cranking it yourself, then go wild with different flavors. Mix rosemary and honey . Try cheesecake with pistachios. Toss in Raisinets or Milk Duds in a homemade chocolate ice cream. If you're buying it then stick strictly with ice cream.it holds up better , I think, with hot fudge and caramel. It's not as intense and works well with any add ins. One of the easiest ice cream creations to make is the sundae. It's usually just two or three scoops , drenched in some kind of sauce and then topped with whipped cream. For a different spin use a homemade salted chocolate sauce which is easy to make. It's just taking salted butter and a scant pinch of sea salt to chopped dark chocolate and brown sugar. Sundaes are sometimes layered with fruit. For a truly lush creation. have the first layer of strawberries or raspberries , then the ice cream. Top with the chocolate sauce and mounds of homemade whipped cream. Reserve some of the chocolate bar , and using a hasp, shave off light puffy shards of it to decorate. You can sub in salted caramel too for the chocolate sauce and topped with chopped salted caramels .
Banana splits are the height of cool decadence.It's taking three scoops of the same ice cream or three different ones (usually, vanilla, chocolate, and strawberry) and placing them on a long oval dish or banana boat. Slice a banana lengthwise and place on each side of the scoops. Top the vanilla with pineapple , the chocolate with chocolate sauce and the strawberry with strawberries or strawberry topping. Generously cover with whipped cream, wet walnuts and maraschino cherries. You can also create a Bananas Foster split too. with vanilla ice cream for a truly decadent dessert or snack. Another fun treat is the classic ice cream sandwich. Moms across the world usually plop ice cream between two giant cookies and then roll them in sprinkles or chopped nuts. Make it bit more sophisticated. by using pound cake, (it can be store bought) Slice a slice in two and layer softened ice cream on it. It can be placed in a puddle of sauce or coulis and topped with either whipped cream or creme fraiche. For a fancier spin cut the slices into quarters to make ice cream petit fours. Add a puff of whipped cream, then top with chocolate shavings, sprinkles or even edible flowers.
It is summer and that means ice cream. Go all out and create something wonderful, cool and tasty . Then enjoy!
You 'll need ice cream, whether home made or store bought. If you're cranking it yourself, then go wild with different flavors. Mix rosemary and honey . Try cheesecake with pistachios. Toss in Raisinets or Milk Duds in a homemade chocolate ice cream. If you're buying it then stick strictly with ice cream.it holds up better , I think, with hot fudge and caramel. It's not as intense and works well with any add ins. One of the easiest ice cream creations to make is the sundae. It's usually just two or three scoops , drenched in some kind of sauce and then topped with whipped cream. For a different spin use a homemade salted chocolate sauce which is easy to make. It's just taking salted butter and a scant pinch of sea salt to chopped dark chocolate and brown sugar. Sundaes are sometimes layered with fruit. For a truly lush creation. have the first layer of strawberries or raspberries , then the ice cream. Top with the chocolate sauce and mounds of homemade whipped cream. Reserve some of the chocolate bar , and using a hasp, shave off light puffy shards of it to decorate. You can sub in salted caramel too for the chocolate sauce and topped with chopped salted caramels .
Banana splits are the height of cool decadence.It's taking three scoops of the same ice cream or three different ones (usually, vanilla, chocolate, and strawberry) and placing them on a long oval dish or banana boat. Slice a banana lengthwise and place on each side of the scoops. Top the vanilla with pineapple , the chocolate with chocolate sauce and the strawberry with strawberries or strawberry topping. Generously cover with whipped cream, wet walnuts and maraschino cherries. You can also create a Bananas Foster split too. with vanilla ice cream for a truly decadent dessert or snack. Another fun treat is the classic ice cream sandwich. Moms across the world usually plop ice cream between two giant cookies and then roll them in sprinkles or chopped nuts. Make it bit more sophisticated. by using pound cake, (it can be store bought) Slice a slice in two and layer softened ice cream on it. It can be placed in a puddle of sauce or coulis and topped with either whipped cream or creme fraiche. For a fancier spin cut the slices into quarters to make ice cream petit fours. Add a puff of whipped cream, then top with chocolate shavings, sprinkles or even edible flowers.
It is summer and that means ice cream. Go all out and create something wonderful, cool and tasty . Then enjoy!
Friday, June 30, 2017
Fun Summer Drinking
Warm weather means thirst. Nothing quenches it more than a cooling cocktail, mocktail or glass of wine,.A chilled glass could accompany a barbecue or just a sultry night spent with friends.Luckily there are a variety of libations that will work perfectly to satisfy.
Alison Roman wrote about this the other day in Wednesday's New York Times Food section. She gives some interesting flavor combos for summer mocktails. One of the most important factors to consider is not making the drink too sweet.It should mimic a cocktail with ingredients that nuance the harder stuff and mimic the heat. John deBary, the bar director at the famed Momufuko, believes this is what makes faux drinks just as zingy as the real things. He also adds vinegar (!) to the mixtures because it adds salinity and acidity - the same aspects that make up regular alcohol.Ms. Roman gives a recipe, hibiscus fizz, that combines unfiltered apple cider vinegar with hibiscus tea , agave nectar or honey and soda water. Another mocktail salted lemon ginger spritzer has ginger kombuicha A more refreshing one combines cucumbers and tonic water to taste. To give it a more realistic flavor, a few drops of Peychaud bitters, a gentian based tonic is stirred in. . Other ideas include a Virgin Mary, a Bloody Mary without the vodka and a fizzy lemonade made with fresh squeezed lemons and San Pelligrino. water mixed with a simple sugar.
For those of you who want a kick then think rose.Eric Asimov mentioned this in his Pour Column.It is officially the wine of summer despite it being an anemic version of more robust reds and whites.
It is made en masse, and many roses do not have memorable flavors or notes. Yet there are some good ones out there. costing anywhere from fifteen to twenty dollars. One of the best is Idlewild Mendocino, County, The Flower, Flora and Fauna, made of dolcetto, nebbolo and barbera, It's the perfect barbecue pour because it's more savory than sweet, despite the fruity, sweet citrussy smell. For a true fruity wine, go for Jean-Paul Brun Beaujolais Rose le Rose d'Folie. ,The core ingredient is gamay grapes, the deep purple ones used for red wines. Another summery fruity rose is from the Wolffer Estate on Long Island's South Fork. Their's is peachy and well balanced with a note of anise. Soak sliced fresh peaches in it for a truly decadent warm night dessert or snack. Want exotic? Then go for the Georgian, from the country of Georgia, Pheasant's Tears which \is fermented in ancient amphora like vessels line with beeswax and buried underground. The aroma is one of flowers and herbs and is low in alcohol.
Summer drinking should be like the season itself. Light and airy, I should also combat the heat with refreshing flavors and a smooth chilled texture.
Alison Roman wrote about this the other day in Wednesday's New York Times Food section. She gives some interesting flavor combos for summer mocktails. One of the most important factors to consider is not making the drink too sweet.It should mimic a cocktail with ingredients that nuance the harder stuff and mimic the heat. John deBary, the bar director at the famed Momufuko, believes this is what makes faux drinks just as zingy as the real things. He also adds vinegar (!) to the mixtures because it adds salinity and acidity - the same aspects that make up regular alcohol.Ms. Roman gives a recipe, hibiscus fizz, that combines unfiltered apple cider vinegar with hibiscus tea , agave nectar or honey and soda water. Another mocktail salted lemon ginger spritzer has ginger kombuicha A more refreshing one combines cucumbers and tonic water to taste. To give it a more realistic flavor, a few drops of Peychaud bitters, a gentian based tonic is stirred in. . Other ideas include a Virgin Mary, a Bloody Mary without the vodka and a fizzy lemonade made with fresh squeezed lemons and San Pelligrino. water mixed with a simple sugar.
For those of you who want a kick then think rose.Eric Asimov mentioned this in his Pour Column.It is officially the wine of summer despite it being an anemic version of more robust reds and whites.
It is made en masse, and many roses do not have memorable flavors or notes. Yet there are some good ones out there. costing anywhere from fifteen to twenty dollars. One of the best is Idlewild Mendocino, County, The Flower, Flora and Fauna, made of dolcetto, nebbolo and barbera, It's the perfect barbecue pour because it's more savory than sweet, despite the fruity, sweet citrussy smell. For a true fruity wine, go for Jean-Paul Brun Beaujolais Rose le Rose d'Folie. ,The core ingredient is gamay grapes, the deep purple ones used for red wines. Another summery fruity rose is from the Wolffer Estate on Long Island's South Fork. Their's is peachy and well balanced with a note of anise. Soak sliced fresh peaches in it for a truly decadent warm night dessert or snack. Want exotic? Then go for the Georgian, from the country of Georgia, Pheasant's Tears which \is fermented in ancient amphora like vessels line with beeswax and buried underground. The aroma is one of flowers and herbs and is low in alcohol.
Summer drinking should be like the season itself. Light and airy, I should also combat the heat with refreshing flavors and a smooth chilled texture.
Thursday, June 29, 2017
A Variety Of Burgers
One of the best recipes to have fun with is the hamburger.It can be made a variety of different ways with different ingredients for oomph and surprise. It can be basic, it can be spicy. It can even have a tangy sweet flavor. Best of all, it can be made by anyone, from a novice to an experienced home chef.
The basic burger is made from a pound of good ground beef mixed with one egg and half a cup of bread crumbs. The egg is whisked with salt and pepper and then the meat and bread crumbs are added.it can be mixed with a fork or hands and then mounded into balls. From there , they're flattened into patties and either are fried or grilled. If you want more flavor think about cutting the beef amount in half and adding ground pork or just completely going with pork. You can also do the same with ground turkey to create a healthier burger. As for flavorings. this is the fun part. Go crazy. Try a jalapeno burger with the addition of sliced jalapenos and tomato sauce. Garlic and cilantro can also be used too. Speaking of garlic, roast it and add it to the ground meat. It's so flavorful that a bun is not necessary.Onions are another flavoring that can make a burger sing. Mince them very fine before adding for a deliciously sweet and earthy flavor. Caramelizing them also lends a great depth of taste too. Its just cooking the onions in oil before adding them to the beef.
A burger surprise is always a fun meal. Try any kind of cheese , from cheddar to American. Remember don;t use slices, instead get the bricks and cut them into cubes. These are easy to insert into the patties. Another idea is grating the cheese or cutting it into small bits and flecking it through the burgers. Bacon and hamburgers are a no brainer together .Imagine a burger stuffed with it. The bacon should be thoroughly cooked and crumbled first. You can also add cheese for a fun spin on a bacon cheeseburger.If you want to get the kids to eat nutritiously , you may want to sneak in some broccoli or carrots into their burgers.One of the hottest recipes around is the Paleo influenced avocado stuffed ones. It's a a perfect marriage between the unami based meat and the sweet , buttery fruit. It's mashing the avocadoesas you would do for guacamole and then slathering the mash on one thin patty. Another patty is put on top and the edges are them sealed. After grilling, the burgers can be topped with any leftover mashed avocado. The burgers can be served in tacos and with salsa for a neat twist.
Have your burger your way, You may want a garlic infused one or one with a surprise in the middle. It'sup to you,. Any burger is a good one.
The basic burger is made from a pound of good ground beef mixed with one egg and half a cup of bread crumbs. The egg is whisked with salt and pepper and then the meat and bread crumbs are added.it can be mixed with a fork or hands and then mounded into balls. From there , they're flattened into patties and either are fried or grilled. If you want more flavor think about cutting the beef amount in half and adding ground pork or just completely going with pork. You can also do the same with ground turkey to create a healthier burger. As for flavorings. this is the fun part. Go crazy. Try a jalapeno burger with the addition of sliced jalapenos and tomato sauce. Garlic and cilantro can also be used too. Speaking of garlic, roast it and add it to the ground meat. It's so flavorful that a bun is not necessary.Onions are another flavoring that can make a burger sing. Mince them very fine before adding for a deliciously sweet and earthy flavor. Caramelizing them also lends a great depth of taste too. Its just cooking the onions in oil before adding them to the beef.
A burger surprise is always a fun meal. Try any kind of cheese , from cheddar to American. Remember don;t use slices, instead get the bricks and cut them into cubes. These are easy to insert into the patties. Another idea is grating the cheese or cutting it into small bits and flecking it through the burgers. Bacon and hamburgers are a no brainer together .Imagine a burger stuffed with it. The bacon should be thoroughly cooked and crumbled first. You can also add cheese for a fun spin on a bacon cheeseburger.If you want to get the kids to eat nutritiously , you may want to sneak in some broccoli or carrots into their burgers.One of the hottest recipes around is the Paleo influenced avocado stuffed ones. It's a a perfect marriage between the unami based meat and the sweet , buttery fruit. It's mashing the avocadoesas you would do for guacamole and then slathering the mash on one thin patty. Another patty is put on top and the edges are them sealed. After grilling, the burgers can be topped with any leftover mashed avocado. The burgers can be served in tacos and with salsa for a neat twist.
Have your burger your way, You may want a garlic infused one or one with a surprise in the middle. It'sup to you,. Any burger is a good one.
Wednesday, June 28, 2017
Heating Up With The Summer Issue
Summer's here and that means one thing: fun food and treats! The New York Times Food section know this and today's issue was dedicated solely to all those summer pleasures. Find out about hot dogs and ice cream sandwiches, pot lucks and picnics. There's also a piece about an night market , full of tasty treats. This is summer at its' delicious best.
Everyone contributed to this keeper issue. Sam Sifton, Melissa Clark and Julia Moskin weighed in bout the best and worst hot dogs, participating in a taste test to determine what's hot and what's not. This is a boon for hot dog lovers and grillers. The best are the all beef ones, namely Wellshire Farms Premium All Natural Uncured Beef franks and Hebrew National Beef. They also have a guide to label terms to help home chefs navigate towards the best grillers. They explain the difference between cured and uncured, along with the different types of casing. The trio also debunk the phrases old fashioned , premium, signature and classic - all marketing ploys. Ms. Clark also has her column about pot lucks too, perfect go withs for hot dogs. She offers a tomato and zucchini casserole with crisp cheddar topping. This dish will definitely take advantage of a garden's bounty along with a plethora of such herbs such as mint and marjoram. There also is the extra recipe of pickled deviled eggs, always a fun summer treat. The dinner could end with Samantha Seneviratne's recipe for ice cream sandwiches made with homemade chocolate cake and good quality vanilla ice cream.
New York is known for summery nights and picnics in the park and there are articles on these as well. Tejal Rao goes on a picnic with Marisol and Angel Morales They're not famous chefs but avid picnickers who love to go to their nearby park, Coffey Park for some tasty eating. Theirs is a mix of restaurant made grilled chicken served with Ms. Morales arroz con grandules. Ms. Rao also talked with Marnie Hanel who wrote the book "The Picnic: Recipes And Inspiration From Basket To Blanket . She suggests improvising. No cooler?No problem. Fill a plastic wagon with ice to keep bottles cool. There's also a recipe for fried chicken biscuits with hot honey butter.for an outdoor lunch or dinner. New York is also a city that never sleeps during the summer months. This is true of the Queens Night Market, located where the 1964 World' Fair was held.It's where all sorts of tasty street food is sold. Here visitors can sip chicha morada , the Peruvian drink made form purple corn, pineapple peels, cinnamon and, cloves. It's definitely would soothe the heat of fuschka, an Indian semolina shell lined with a mash of yellow peas and chiles, splashed with tamarind..These are from the stand called Jhal NYC. Korean and Bolivian food are also there along with Indonesian cakes of coconut and rice.Nigerian and Persian food is also represented too.
Summer is here. Enjoy the bounty of the season, whether at a picnic or all night fair. Take advantage of it and enjoy .
Everyone contributed to this keeper issue. Sam Sifton, Melissa Clark and Julia Moskin weighed in bout the best and worst hot dogs, participating in a taste test to determine what's hot and what's not. This is a boon for hot dog lovers and grillers. The best are the all beef ones, namely Wellshire Farms Premium All Natural Uncured Beef franks and Hebrew National Beef. They also have a guide to label terms to help home chefs navigate towards the best grillers. They explain the difference between cured and uncured, along with the different types of casing. The trio also debunk the phrases old fashioned , premium, signature and classic - all marketing ploys. Ms. Clark also has her column about pot lucks too, perfect go withs for hot dogs. She offers a tomato and zucchini casserole with crisp cheddar topping. This dish will definitely take advantage of a garden's bounty along with a plethora of such herbs such as mint and marjoram. There also is the extra recipe of pickled deviled eggs, always a fun summer treat. The dinner could end with Samantha Seneviratne's recipe for ice cream sandwiches made with homemade chocolate cake and good quality vanilla ice cream.
New York is known for summery nights and picnics in the park and there are articles on these as well. Tejal Rao goes on a picnic with Marisol and Angel Morales They're not famous chefs but avid picnickers who love to go to their nearby park, Coffey Park for some tasty eating. Theirs is a mix of restaurant made grilled chicken served with Ms. Morales arroz con grandules. Ms. Rao also talked with Marnie Hanel who wrote the book "The Picnic: Recipes And Inspiration From Basket To Blanket . She suggests improvising. No cooler?No problem. Fill a plastic wagon with ice to keep bottles cool. There's also a recipe for fried chicken biscuits with hot honey butter.for an outdoor lunch or dinner. New York is also a city that never sleeps during the summer months. This is true of the Queens Night Market, located where the 1964 World' Fair was held.It's where all sorts of tasty street food is sold. Here visitors can sip chicha morada , the Peruvian drink made form purple corn, pineapple peels, cinnamon and, cloves. It's definitely would soothe the heat of fuschka, an Indian semolina shell lined with a mash of yellow peas and chiles, splashed with tamarind..These are from the stand called Jhal NYC. Korean and Bolivian food are also there along with Indonesian cakes of coconut and rice.Nigerian and Persian food is also represented too.
Summer is here. Enjoy the bounty of the season, whether at a picnic or all night fair. Take advantage of it and enjoy .
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