We are in the most horrific hurricane season in recent history. First Harvey, now Irma and on her heels, Jose. Preparations have to be made and that includes a hurricane help kit stocked with the essentials to survive. These will help if you're staying in a shelter or even in your car.
One of the most important ingredients in any hurricane help kit is water.Get it before it becomes scarce, There are price gougers throughout Florida that are charging seventy dollars a bottle (and there is a special hell for these monsters). Get both large size and the nip size . The first can be also be used for mixing powdered ingredients like formula and soups. The nips can be used for the kids and animal companions. Remember to save some for brushing teeth and washing if you have to.Luckily milk can also be brought along in the form of boxes and drink boxes. Take along some chocolate flavored ones for the little ones as a treat.Most shelters do have coffee and tea however if you can't make it to one, then pack a jar or two of instant coffee as well as your favorite teabags. Keep plastic bowls for the animals as well as for soup along with paper cups for hot beverages only. Soda and juice can be drunk out of bottles and cans.
Pack up food essential too. Make sure that your cats and dogs also have their foods as well as medications packed. Dry food would be the easiest to stow. The bags are usually waterproof and it's easier to dispense than wet.Bring either a big sack or two smaller sacks. If you can fit it into your trunk , add a few cans of wet food. Some shelters will have both , however they may not have the ones your animal companion likes. As for the humans, protein bars are a good choice.They're easy to pack and easy to eat. They can be used as breakfast in a pinch or as a snack. Canned fruit is another must. It too can be used either for a quick nosh, dessert or even breakfast.Pack a small hibachi or camping grill if you can. Use twigs or broken branches if you can't bring along charcoal, and make sure you have plenty of matches.Another must have are metal plates to heat up food and with this it means canned chili or chicken a la king. Meat might be iffy to cook along with being scarce. Think grilled tomatoes with olive oil or even peppers and zucchini, If you do crave meat , think tuna in a can or preserved meat such as ham.
Be safe but also be hydrated and fed during this crazy season of monster hurricanes. Have enough water and packable food to survive for days and weeks to come. Be a force of nature to deal with these vile and destructable forces of nature.
Thursday, September 7, 2017
Wednesday, September 6, 2017
Designer Harvests
This is the time when home chefs gather the last of their summer efforts. Gardens are picked through. Zucchini and squash are turned into healthy sides while tomatoes are cooked into sauces. Imagine, not having to do all the picking and clearing out. It's a reality in the every trendy Hamptons.
Hiring a gardening landscaper was all the rage in the eastern part of Long Island this summer. Stacey Stowe wrote about it in today's New York Times Food section.It used to be that farmers used the fertile sandy fields here to just pant potatoes. Now the trendsetters not only hire a landscaper to design the beds and designate what veggies go where, there are also a crew to plant the beds as well as a chef (seriously??!!.) to figure out how to cook the harvest as well as what recipes pare nicely with the fruits of their labors.It's an expensive hobby, with fees reaching as high as $100,000. It is bespoke with "gardeners" telling their crews what they want growing along with it being always organic. The idea is not a new one. Long Island estates have always had a kitchen garden since the 1800's when cooks used estate grown produce and herbs to cook elaborate meals. Today's personal chefs , do much the same as their 19th Century counterparts, pick the freshest and ripest and turn them into tasty dishes.Unlike the estates, there are elaborate sheds that have fancy soapstone sinks, complete with Moroccan tiles. Some gardens even have raw concrete dining tables to eat at and to put the produce after picking.
This is a boon for personnel chefs who basically have their own farmer's markets to play with , thanks to generous bosses. One,Kevin Penner, who was a professional chef at East Hampton's 1770 House and Cittanuova, has the run of thirty-six (!) bed raised gardens on a three house compound at Meadowlark Lane in Bridgehampton. He can experiment, using exotic herbs and heirloom La Ratte potatoes in creating lush but healthy dishes.Many residents, such as newswomen ,Katie Couric, keep it simple. Yes, she does have help however she only grows tomatoes, eggplants,zucchini, lettuces and herbs. She either uses these to cook for her daughters or gives them away to friends. Her garden is only ten by twenty feet and unlike her neighbors, she handles most of the garden work herself. Many rely on Paul Hamilton who is a gardening guru for these wealthy green thumbs. He plants and maintains them along with asking clients if he can donate the overage to East Hampton Senior Center. Donating veggies to City Harvest is common.Some gardeners do feel they're blessed and send parcels of fresh veggies via the Hampton Jitney to feed New York's homeless.
Even if they're designer and lush, gardens are still gardens. They provide fresh veggies and herbs, creating tasty dishes that are rich in nutrition. In the end, it's not the cost but the effect that matters.
Hiring a gardening landscaper was all the rage in the eastern part of Long Island this summer. Stacey Stowe wrote about it in today's New York Times Food section.It used to be that farmers used the fertile sandy fields here to just pant potatoes. Now the trendsetters not only hire a landscaper to design the beds and designate what veggies go where, there are also a crew to plant the beds as well as a chef (seriously??!!.) to figure out how to cook the harvest as well as what recipes pare nicely with the fruits of their labors.It's an expensive hobby, with fees reaching as high as $100,000. It is bespoke with "gardeners" telling their crews what they want growing along with it being always organic. The idea is not a new one. Long Island estates have always had a kitchen garden since the 1800's when cooks used estate grown produce and herbs to cook elaborate meals. Today's personal chefs , do much the same as their 19th Century counterparts, pick the freshest and ripest and turn them into tasty dishes.Unlike the estates, there are elaborate sheds that have fancy soapstone sinks, complete with Moroccan tiles. Some gardens even have raw concrete dining tables to eat at and to put the produce after picking.
This is a boon for personnel chefs who basically have their own farmer's markets to play with , thanks to generous bosses. One,Kevin Penner, who was a professional chef at East Hampton's 1770 House and Cittanuova, has the run of thirty-six (!) bed raised gardens on a three house compound at Meadowlark Lane in Bridgehampton. He can experiment, using exotic herbs and heirloom La Ratte potatoes in creating lush but healthy dishes.Many residents, such as newswomen ,Katie Couric, keep it simple. Yes, she does have help however she only grows tomatoes, eggplants,zucchini, lettuces and herbs. She either uses these to cook for her daughters or gives them away to friends. Her garden is only ten by twenty feet and unlike her neighbors, she handles most of the garden work herself. Many rely on Paul Hamilton who is a gardening guru for these wealthy green thumbs. He plants and maintains them along with asking clients if he can donate the overage to East Hampton Senior Center. Donating veggies to City Harvest is common.Some gardeners do feel they're blessed and send parcels of fresh veggies via the Hampton Jitney to feed New York's homeless.
Even if they're designer and lush, gardens are still gardens. They provide fresh veggies and herbs, creating tasty dishes that are rich in nutrition. In the end, it's not the cost but the effect that matters.
Tuesday, September 5, 2017
The Modern Jewish Table - Comfort Cooking With Glam
Jewish cuisine has always been considered more comforting and homey than glam or lux. However that's changing thanks to a new cookbook. It shows the cuisine in a new light as well as giving timeless recipes sparkle and color. This is not your bubby or granny's cookbook, that's for sure.
The Modern Jewish Table (Skyhorse Publishing Inc 2017) was written by self proclaimed Jewish princesses, Tracy Fine and Georgie Tarn. They're also British which gives lends itself to some cheeky descriptions and a more open cookbook that features a variety of world recipes. There are nods to Vietnam and Italy as well as to the American South. Of course Jewish dishes also are mentioned. There's borscht and latkes along with matzoh ball soup. These have been updated or given a Sephardic spin (the Sephardic Jews or Ladinos are from the Iberian Peninsula).The book isn't just cooking , it's also about table decorating too. Chefs Fine and Tarn , who are also celebrities with having appeared in the English press and television offer ideas on creating glam "princess perfect" tables.This has to be the British influence, since the Brits are obsessed with the overall picture and not just the food alone. There's advice on how to create a rustic bagel brunch to elegant dining complete with velvet tablecloths. There's even a small chapter dedicated to what gadgets should be in the kitchen , from the Nutribullet (!!!) to kitchen mixers and which ones are the best.Since this is a Jewish cookbook, Yiddish phrases and their definitions ate sprinkled all over the book.
What I like about The Modern Jewish Table is that anybody can use the recipes. I'm fascinated by the Yemeni Meat soup, along with Cannellini Bean Tomato Soup. The two cooks have divided the book into sections, from small plates or appetizers to even a chapter just devoted to all recipes chocolate.Fish gets its' own chapter and there is even a recipe for fish blintzes which are like haddock stuffed crepes with a cheese sauce. Yes, there is gefilte or stuffed fish but Chefs Fine and Tarn turn it into a kind of homage to their beloved battered fish from the local chippy.Matzo meal is the main ingredient in the batter. Another British classic, Toad in the Hole is also included , in their Meat The Main Event chapter.Instead of pork sausage however, the chicken kind is used instead. There are some Italian recipes such as the yummy homemade pizza that uses a polenta crust, along with Middle Eastern and Indian recipes. Dessert lovers will go mad for the eggy zabaglione with ladyfingers and the apple pear and honey pudding , perfect for the upcoming holidays along with the delicately scented lavander shortbreads. These princesses love all things chocolate so there are the richly decadent pots du chocolat to the naughty peanut chocolate fudge brownies .
The Modern Jewish Table is not your typical Jewish cookbook. It's a fun romp through a variety of different cuisines and traditional recipes. Get it for the upcoming holidays and for everyday dinners and desserts.
The Modern Jewish Table (Skyhorse Publishing Inc 2017) was written by self proclaimed Jewish princesses, Tracy Fine and Georgie Tarn. They're also British which gives lends itself to some cheeky descriptions and a more open cookbook that features a variety of world recipes. There are nods to Vietnam and Italy as well as to the American South. Of course Jewish dishes also are mentioned. There's borscht and latkes along with matzoh ball soup. These have been updated or given a Sephardic spin (the Sephardic Jews or Ladinos are from the Iberian Peninsula).The book isn't just cooking , it's also about table decorating too. Chefs Fine and Tarn , who are also celebrities with having appeared in the English press and television offer ideas on creating glam "princess perfect" tables.This has to be the British influence, since the Brits are obsessed with the overall picture and not just the food alone. There's advice on how to create a rustic bagel brunch to elegant dining complete with velvet tablecloths. There's even a small chapter dedicated to what gadgets should be in the kitchen , from the Nutribullet (!!!) to kitchen mixers and which ones are the best.Since this is a Jewish cookbook, Yiddish phrases and their definitions ate sprinkled all over the book.
What I like about The Modern Jewish Table is that anybody can use the recipes. I'm fascinated by the Yemeni Meat soup, along with Cannellini Bean Tomato Soup. The two cooks have divided the book into sections, from small plates or appetizers to even a chapter just devoted to all recipes chocolate.Fish gets its' own chapter and there is even a recipe for fish blintzes which are like haddock stuffed crepes with a cheese sauce. Yes, there is gefilte or stuffed fish but Chefs Fine and Tarn turn it into a kind of homage to their beloved battered fish from the local chippy.Matzo meal is the main ingredient in the batter. Another British classic, Toad in the Hole is also included , in their Meat The Main Event chapter.Instead of pork sausage however, the chicken kind is used instead. There are some Italian recipes such as the yummy homemade pizza that uses a polenta crust, along with Middle Eastern and Indian recipes. Dessert lovers will go mad for the eggy zabaglione with ladyfingers and the apple pear and honey pudding , perfect for the upcoming holidays along with the delicately scented lavander shortbreads. These princesses love all things chocolate so there are the richly decadent pots du chocolat to the naughty peanut chocolate fudge brownies .
The Modern Jewish Table is not your typical Jewish cookbook. It's a fun romp through a variety of different cuisines and traditional recipes. Get it for the upcoming holidays and for everyday dinners and desserts.
Monday, September 4, 2017
The Fruits Of Their Labors
Today is Labor Day , a day where we honor all workers. Keep in mind this also includes the farmers that spend long days picking produce and tending orchards.It also includes the clerks at your local supermarket as well as the cooks and servers at your favorite restaurants.
Treat these people with kindness and respect not on this day but every day.They have the difficult jobs, full of endless hours of hard labor and abuse. Most are under the threat of deportation, forced to give up everything they've ever worked for to go back to the poverty and crime of their birth countries. Fight for them and their children, if you can.
This is a day when all workers are honored .Yet have special honors for the people who work to feed your family and yourself.
Treat these people with kindness and respect not on this day but every day.They have the difficult jobs, full of endless hours of hard labor and abuse. Most are under the threat of deportation, forced to give up everything they've ever worked for to go back to the poverty and crime of their birth countries. Fight for them and their children, if you can.
This is a day when all workers are honored .Yet have special honors for the people who work to feed your family and yourself.
Saturday, September 2, 2017
Healing Meals
One of the most saddest and maddening events of the summer was the Charlottesville march .It was a ridiculous and grossly archaic show of prejudice. We need to come together and the best way is by food. It unites us more than anything. A meal that heals is the best kind possible bandaid. We overlook our differences as we come together to sample our society's different foods and flavors.
If a mayor, principal, or college president is looking for a way to unite , then look no further than a community table. Hosting dinners, lunches and/or end of season barbecues is a great way of getting people of all backgrounds together. It starts with research and organization. Create a multicultural committee where all voices are heard and dietary issues are discussed. Another good idea is getting religious leaders involved. They may want to host it at their church, synagogue, or mosque to reinforce community.If not, then think about campus halls, cafeterias or even gyms. There can even be entertainment by different ethnic groups so that others can be exposed to customs and languages. If it's outdoors (and towns should consider their local parks for a community gathering) then have games and competitions for the kids to come together and enjoy.The community get together can also be done on a smaller basis. Try block parties , using the same principles of a varied committee to oversee food and entertainment.
What is great about a community gathering is the introduction to all sorts of foods, especially if its'a pot luck. People get to try such diverse dishes as kim chi and satays, while enjoying such classics as hot dogs and cole slaw. Those who usually stick to all American fare will enjoy a change of pace with curries and paellas. It's a wonderful introduction for the more adventurous home chefs to experiment with different flavors such as za'atar , sriracha, or garam masala.Keep in mind that there will be restrictions. Mormons are not allowed to imbibe in any spirits and this also includes coffee and caffeinated tea. Jews and Muslims may also have restrictions depending on how religious they are. Be aware of these and do not offend.Also some may be vegan so have veggie dishes on the ready too. Alcohol may seem a good idea however too such may create the opposite of the dinner's intention. Someone may get drunk and mouth off about one group - something no one wants to see happen. End with favors to take home - (Oriental Trading Company has some neat ones that would go at any multicultural gathering).Another idea is to create a cookbook with a variety of dishes to take home.
We are a country sadly coming apart. We need to be united again and that can come with a good meal and good conversation. Let food heal us.
If a mayor, principal, or college president is looking for a way to unite , then look no further than a community table. Hosting dinners, lunches and/or end of season barbecues is a great way of getting people of all backgrounds together. It starts with research and organization. Create a multicultural committee where all voices are heard and dietary issues are discussed. Another good idea is getting religious leaders involved. They may want to host it at their church, synagogue, or mosque to reinforce community.If not, then think about campus halls, cafeterias or even gyms. There can even be entertainment by different ethnic groups so that others can be exposed to customs and languages. If it's outdoors (and towns should consider their local parks for a community gathering) then have games and competitions for the kids to come together and enjoy.The community get together can also be done on a smaller basis. Try block parties , using the same principles of a varied committee to oversee food and entertainment.
What is great about a community gathering is the introduction to all sorts of foods, especially if its'a pot luck. People get to try such diverse dishes as kim chi and satays, while enjoying such classics as hot dogs and cole slaw. Those who usually stick to all American fare will enjoy a change of pace with curries and paellas. It's a wonderful introduction for the more adventurous home chefs to experiment with different flavors such as za'atar , sriracha, or garam masala.Keep in mind that there will be restrictions. Mormons are not allowed to imbibe in any spirits and this also includes coffee and caffeinated tea. Jews and Muslims may also have restrictions depending on how religious they are. Be aware of these and do not offend.Also some may be vegan so have veggie dishes on the ready too. Alcohol may seem a good idea however too such may create the opposite of the dinner's intention. Someone may get drunk and mouth off about one group - something no one wants to see happen. End with favors to take home - (Oriental Trading Company has some neat ones that would go at any multicultural gathering).Another idea is to create a cookbook with a variety of dishes to take home.
We are a country sadly coming apart. We need to be united again and that can come with a good meal and good conversation. Let food heal us.
Friday, September 1, 2017
The Pantry Is Open Again And It's Time To Eat Out!!!!
Welcome, welcome welcome as John Oliver opens his show. Foodie Pantry is back in business and it has been an interesting two months off. We open up with the New York Times Fall Restaurant guide along with some odds and ends that happened over the summer.
First of all I had to recover from a hysterectomy which was really no big deal .I am cured (only a very early form of endometrial cancer was found and expertly cut out) I missed the Great British Baking Show controversy where Mary , Mel and Sue were replaced by Sandi, and Noel as the new hosts and South African chef/baker Prue Leith as Paul Hollywood's critic in crime. It turns out that the Brits actually like this new trio however they're don't like the move to the commercial driven BBC1. Now the question is whether PBS will buy this new format and continue to delight Americans. The past one was a fun ride although I was rooting for the other two finalists, Jane and Andrew as opposed to the creative cutie Candice. She did some amazing bakes like the marzipan peacock show stopped for the Tudor episode,along with the Episode 2 biscuit bake where she created a family pub - complete with a gummy green rug - for the showstopper and the Finals show stopper. which won her the title - the Queen's picnic. I loved her little piggy sausage rolls., which had porcine puff pastry gobbling herb sausage.
On a more local level, the New York Times Wednesday Food section released their restaurant edition. There are some interesting eateries opening up for the fall, including ones that haven closed and now are being reopened. Trendy staples such as La Goulue and L'Atelier are reopening their doors - although not at their original locations. Famed chef, Jean Georges Vongerichten's JoJo which was an upper East side staple for quarter of a century closed and now is back, with a lighter, airier look. Some ,like Eleven Madison Ave temporarily moved to the Hamptons for the summer while their Manhattan location was being fixed up. LA chef Alvin Calain, will open up Paper Plane,a kind of noveau deli and restaurant while chef Sunny Lee will bring Korean home cooking to her restaurant Banchan. Diners can also go across the George Washington Bridge to try the Closter , NJ The Hill, run by former Oceana chef Ben Pollinger. Trend setting Jersey City will welcome the Piggyback Bar that features such quick noshes as yellow curry crab cakes and mapo chili dogs. Staten Island has three new restaurants, Surf , Seppe, and Vinum while Long Island has 2 Spring in the posh village of Oyster Bay.Other new restaurants from Italian to Eastern Mediterranean are opening up in Park Slope and Dumb.Another trend?More steakhouses are popping up throughout Manhattan and its' boroughs.
It feels soooo good to be back! I;m looking forward to reviews , and recipes .The Pantry is open and it's a welcoming feeling.
First of all I had to recover from a hysterectomy which was really no big deal .I am cured (only a very early form of endometrial cancer was found and expertly cut out) I missed the Great British Baking Show controversy where Mary , Mel and Sue were replaced by Sandi, and Noel as the new hosts and South African chef/baker Prue Leith as Paul Hollywood's critic in crime. It turns out that the Brits actually like this new trio however they're don't like the move to the commercial driven BBC1. Now the question is whether PBS will buy this new format and continue to delight Americans. The past one was a fun ride although I was rooting for the other two finalists, Jane and Andrew as opposed to the creative cutie Candice. She did some amazing bakes like the marzipan peacock show stopped for the Tudor episode,along with the Episode 2 biscuit bake where she created a family pub - complete with a gummy green rug - for the showstopper and the Finals show stopper. which won her the title - the Queen's picnic. I loved her little piggy sausage rolls., which had porcine puff pastry gobbling herb sausage.
On a more local level, the New York Times Wednesday Food section released their restaurant edition. There are some interesting eateries opening up for the fall, including ones that haven closed and now are being reopened. Trendy staples such as La Goulue and L'Atelier are reopening their doors - although not at their original locations. Famed chef, Jean Georges Vongerichten's JoJo which was an upper East side staple for quarter of a century closed and now is back, with a lighter, airier look. Some ,like Eleven Madison Ave temporarily moved to the Hamptons for the summer while their Manhattan location was being fixed up. LA chef Alvin Calain, will open up Paper Plane,a kind of noveau deli and restaurant while chef Sunny Lee will bring Korean home cooking to her restaurant Banchan. Diners can also go across the George Washington Bridge to try the Closter , NJ The Hill, run by former Oceana chef Ben Pollinger. Trend setting Jersey City will welcome the Piggyback Bar that features such quick noshes as yellow curry crab cakes and mapo chili dogs. Staten Island has three new restaurants, Surf , Seppe, and Vinum while Long Island has 2 Spring in the posh village of Oyster Bay.Other new restaurants from Italian to Eastern Mediterranean are opening up in Park Slope and Dumb.Another trend?More steakhouses are popping up throughout Manhattan and its' boroughs.
It feels soooo good to be back! I;m looking forward to reviews , and recipes .The Pantry is open and it's a welcoming feeling.
Thursday, August 31, 2017
One More Day!!!!
In less than twenty-four hours Foodie Pantry will be open again. It'll be interesting as we kick off the season with the best places to eat in New York and New Jersey!
I can't wait! Can you?
🍜🍜🍜🍜🥘🥘
Liz
I can't wait! Can you?
🍜🍜🍜🍜🥘🥘
Liz
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