Saturday is usually the busiest day of the week. There's chores to do, food shopping and anything school related Who isn't tired after all that?Thne add in cooking a dinner? That just adds to the exhaustion. Don't despair. Just think simple.
It's tempting to get fast food or take out delivery when you're too tired to cook.Yet you'll wind up with a meal that's too greasy, salty and fatty. Order their version of healthy and it 'll be soggy lettuce with drippy sweet dressing and loaded with everything from bacon to cheese. Your best bet is buying easy to cook foods and just making everything fresh. Anything egg based is a good choice. Eggs are simple, especially when creating an omelet. Add fresh spinach or sliced grape tomatoes along with bell pepper slices for a tasty and colorful dinner.Turn it into a sandwich by putting wedges on toasted whole wheat or \seven grain breads.Another idea is whipping up a hearty scramble. This is where you can really get creative. Toss in some kale and Swiss chard along with the usual veggies. Spice it up with garlic , onion powder or even a few drops of hot sauce. Serve with toasted pita . Scoop up the scramble with wedges.If you love breakfast sandwiches, make those. There's no written rule that they're just for breakfast. Layer the egg with low calorie cheese , turkey bacon, and avocado slices.
Pizza is always an easy supper to make.All you need is all purpose flour ( you can also use whole wheat or gluten free to customize it to your family's need). yeast, warm water and olive oil. For more flavor throw in a pinch of garlic powder and oregano. Sub in freshly sliced vine ripened or Roma tomatoes for the usual jarred pizza sauce. As for toppings, go with the usual like pepperoni and mushrooms or something different like shredded chicken or juliennned ham slices. A novel idea is a white pizza. Top it with ricotta and mozzarella . A bechamel sauce can also be added. This is a mix of butter , flour and heavy cream, flavored with crushed garlic cloves. Prosciutto and arugula top it. Of course the simplest and most delicious dinner is a grilled piece of steak with a string bean or broccoli salad. Brush the steak with olive oil infused with rosemary and garlic. The salad can be made earlier and chilled in the fridge.If you're not into steak then try chicken.Add in a baked potato to make it more filling.
A Saturday supper doesn't have to be fast food. You can create an easy and simple meal . It's a nice way to end a busy day.
Saturday, February 16, 2019
Friday, February 15, 2019
The Empire Of Christina Tosi
Christina Tosi is one of the driving forces in the restaurant industry today. Now there are plans to take her signature dessert chain Milk Bar to the next level. Can it be done. Can Milk Bar be this century's Dairy Queen or Dunkin Donuts? Very likely.
Kim Severson posed similar questions in her interview with Chef Tosi in Wednesday's New York Times. It was at the time that yet another Milk Bar was opening in Cambridge Massachusetts. It was much anticipated and there will be Milk Bars opening up in Miami, Chicago, and everywhere else there's a fan base. The store came about from her working as a pastry chef for David Chang and his famed Momufuku restaurant. She cleverly made ice cream from the milk at the bottom of a cereal bowl. It hit a major nerve with comfort food fans who loved that she went one step further with a childhood favorite.The bakery/dessert bar took off. She was the one who brought about the naked cake craze where only the top is iced. Chrissy Tiegen make the cake a superstar when she famously tried to recreate it on her Instagram account in 2006.Then there was Anderson Cooper swooning over her crow favorite crack pie, a buttery tart with a toasted oat crust. She spearheaded the sprinkle cake trend, bringing home bakers adding measured cups of jimmies to batters and icings. More than Mrs. Fields, Chef Tosi's name is synonymous with desserts (albeit pricey ones).
She doesn;t want her empire to stop there. Milk Bar already has robust sales from their site, thanks to shipping everything from her cookbooks to cookie mixes across the country.She would love to go into grocery stores.Her Chef Tosi's roots are in central Ohio and she grew up loving packaged foods like hot dogs , Doritos and ranch dressing.She wants the same popularity for her treats.Curiously though she doesn;t want Milk Bars on every street corner like Starbucks. She could go into malls and universities though , like McDonald's and Burger King., building up an even bi gger fan base. One of her most ambitious projects will be in Manhattan's Ace Hotel. Her New York flagship store will not only have a build your own dessert bar but also a bodega. The seed money is coming from RSE Ventures founded in part by vice chairman of the Miami Dolphins, who also stars on Shark Tank. This is a far cry from Milk Bar's humble beginnings in the East Village. She herself is down to earth, carrying embroidery floss with her to make spur of the moment friendship bracelets. Her main staff is mostly women who have helped other big companies succeed. Altogether they have made Milk Bar what it is today. She is like her husband, Will Guidara who is the force behind such famous restaurants as Eleven Park Avenue.
Milk Bar will be to the bakery and ice cream industry what Dairy Queen and Dunkin Donuts once were. The name will always be associated with sweet treats. It's on its' way to becoming an American classic.
Kim Severson posed similar questions in her interview with Chef Tosi in Wednesday's New York Times. It was at the time that yet another Milk Bar was opening in Cambridge Massachusetts. It was much anticipated and there will be Milk Bars opening up in Miami, Chicago, and everywhere else there's a fan base. The store came about from her working as a pastry chef for David Chang and his famed Momufuku restaurant. She cleverly made ice cream from the milk at the bottom of a cereal bowl. It hit a major nerve with comfort food fans who loved that she went one step further with a childhood favorite.The bakery/dessert bar took off. She was the one who brought about the naked cake craze where only the top is iced. Chrissy Tiegen make the cake a superstar when she famously tried to recreate it on her Instagram account in 2006.Then there was Anderson Cooper swooning over her crow favorite crack pie, a buttery tart with a toasted oat crust. She spearheaded the sprinkle cake trend, bringing home bakers adding measured cups of jimmies to batters and icings. More than Mrs. Fields, Chef Tosi's name is synonymous with desserts (albeit pricey ones).
She doesn;t want her empire to stop there. Milk Bar already has robust sales from their site, thanks to shipping everything from her cookbooks to cookie mixes across the country.She would love to go into grocery stores.Her Chef Tosi's roots are in central Ohio and she grew up loving packaged foods like hot dogs , Doritos and ranch dressing.She wants the same popularity for her treats.Curiously though she doesn;t want Milk Bars on every street corner like Starbucks. She could go into malls and universities though , like McDonald's and Burger King., building up an even bi gger fan base. One of her most ambitious projects will be in Manhattan's Ace Hotel. Her New York flagship store will not only have a build your own dessert bar but also a bodega. The seed money is coming from RSE Ventures founded in part by vice chairman of the Miami Dolphins, who also stars on Shark Tank. This is a far cry from Milk Bar's humble beginnings in the East Village. She herself is down to earth, carrying embroidery floss with her to make spur of the moment friendship bracelets. Her main staff is mostly women who have helped other big companies succeed. Altogether they have made Milk Bar what it is today. She is like her husband, Will Guidara who is the force behind such famous restaurants as Eleven Park Avenue.
Milk Bar will be to the bakery and ice cream industry what Dairy Queen and Dunkin Donuts once were. The name will always be associated with sweet treats. It's on its' way to becoming an American classic.
Thursday, February 14, 2019
Happy Pig Snout Day
I thought I would have a tray of delicate pink heart cookies for this Valentine's Day. They would be pretty little gems , perfect with a cup of tea.Was I wrong.What I wound up with was seventy -something pig snouts. (cute in their own way).Blame it on my Wilton Cookie Press.
It all started with looking at my Wilton Cookie press and realizing I've never used it in the whole year I have it.
It all started with looking at my Wilton Cookie press and realizing I've never used it in the whole year I have it.
It looked like it could be fun. This is what it is, a plastic barrel that is filled with a very gummy kind of dough. You put those little circular discs in the ring and attach everything. Simple right? Yeah.
I made the dough first, using the Wilton spritz cookie recipe. For an easy dough , it was hard to make.
It starts out with
four cups of flour sifted with 1 teaspoon of baking powder.
Then it's mixing butter and you have to use butter NOT margarine.
It's then mixing it with one egg, one cup of sugar and two tablespoons of of milk.
It calls for both vanilla and almond extract. I didn't have the second so I subbed in more vanilla for the almond. The butter is cut in pieces and then basically riced with an electric mixer.
The flour and baking powder blend is added to this. Since it was for Valentine's Day I add two scant drops of red food coloring.
This was a gooey pasty dough. It was impossible to load into the cookie press.(which by the way doesn''t come with instructions)I had to watch videos on how to do it.
This was the first try.
It looks like wads of chewed bubble gum.
then the second try
These actually came out OK and the first taken when done. Mostly they looked like this. Each tray was baked for ten minutes at 350 degrees F.
Pig snouts, pile upon pile of pig snouts.
If you want a true Valentine's Day cookie go to Melissa Clark's A Good Appetite in yesterday's New York Times Food section. She has actual heart shaped chocolate shortbread dipped in more chocolate and dusted with raspberry powder. I don't recommend this recipe or the cookie press. Sorry, Wilton. (It was also a pain to clean too)
Anyway, Happy Pig Snout Day , everyone. Kiss the snout of your heart.
Wednesday, February 13, 2019
Classic So Cal Dining
People think California cuisine and its' restaurant culture is relatively new. Many think it started in the late Nineties or even in this century. It hasn't The area has had classic dishes and classic eateries for almost one hundred years. These have added to the landscape and history of the LA area.
Tejal Rao, the new Los Angeles restaurant critic for The New York Times wrote about this scene for the paper's Wednesday Food section. As a critic she felt she had to pay homage to the eateries that have endured for decades while trendier places have come and gone.Some attracted stars and still do.One of the oldest is Philippes; started in 1908. It's known for creating the iconic French dip sandwiches. It stats off with thinly sliced lamb and roast beef on freshly made soft roll drenched with pan seared juices.Another LA classic is Cielito Lindo, a small stand that started when Hollywood was in its' heyday - 1934.They're responsible for the city's love of taquitos, tiny rolls of fried, shredded beef soaked in a thin avocado sauce.Another classic is Dan Tana's where you can eat old fashioned hearty Italian dishes with hearty prices.Ms. Rao had their hefty veal Parmesan with layers of molten cheese. She saw stars such as Alfred Molina and Eric McCormack along with the restaurant's classic Caesar salad that's made tableside.Another timeless eatery is Musso & Frank's, a popular hangout of Sinatra and Bacall.This place has everything from omelets to steaks along with soups and old fashioned salads like a wedge of iceberg lettuce with smoked bacon ,chives and tomatoes.
Another true LA classic is the Tamo' Shanter, a Scottish themed pub in Atwater Village. It has been open since 1922 and was a hangout of Walt Disney's. They offer six ounces of prime rib with mashed potatoes and creamed spinach - a typical old fashioned dinner that is still popular today. There is also a archaic kitsch that works with its' servers sporting tartan skirts and wool skirts. The restaurant also has a banquet room that shows off authentic artifacts of Scotland's Royal Guards. In addition there are traditional UK favorites as Yorkshire pudding and cold smoked Scottish salmon.A relatively newer place is Langer's which opened in 1953 and is known for their hot pastrami sandwiches and deli sandwiches reminiscent of New York deli ones.There are some new classic eateries too , that Ms. Rao visited one that reflect's the city's new immigration.One such place is Beverly Soon Tofu, which has been in the same strip mall since the late 1980's It's Korean comfort food where diners can have bowls of soup, filled with tofu and any choice of ingredients. It's laced with a special hot sauce that the founder, Monica Lee makes herself.
Los Angeles has always been known as the city of the new.Yet it has some of the oldest eateries in the US, What is great is that they are still thriving and popular as they were when they first opened.
Tejal Rao, the new Los Angeles restaurant critic for The New York Times wrote about this scene for the paper's Wednesday Food section. As a critic she felt she had to pay homage to the eateries that have endured for decades while trendier places have come and gone.Some attracted stars and still do.One of the oldest is Philippes; started in 1908. It's known for creating the iconic French dip sandwiches. It stats off with thinly sliced lamb and roast beef on freshly made soft roll drenched with pan seared juices.Another LA classic is Cielito Lindo, a small stand that started when Hollywood was in its' heyday - 1934.They're responsible for the city's love of taquitos, tiny rolls of fried, shredded beef soaked in a thin avocado sauce.Another classic is Dan Tana's where you can eat old fashioned hearty Italian dishes with hearty prices.Ms. Rao had their hefty veal Parmesan with layers of molten cheese. She saw stars such as Alfred Molina and Eric McCormack along with the restaurant's classic Caesar salad that's made tableside.Another timeless eatery is Musso & Frank's, a popular hangout of Sinatra and Bacall.This place has everything from omelets to steaks along with soups and old fashioned salads like a wedge of iceberg lettuce with smoked bacon ,chives and tomatoes.
Another true LA classic is the Tamo' Shanter, a Scottish themed pub in Atwater Village. It has been open since 1922 and was a hangout of Walt Disney's. They offer six ounces of prime rib with mashed potatoes and creamed spinach - a typical old fashioned dinner that is still popular today. There is also a archaic kitsch that works with its' servers sporting tartan skirts and wool skirts. The restaurant also has a banquet room that shows off authentic artifacts of Scotland's Royal Guards. In addition there are traditional UK favorites as Yorkshire pudding and cold smoked Scottish salmon.A relatively newer place is Langer's which opened in 1953 and is known for their hot pastrami sandwiches and deli sandwiches reminiscent of New York deli ones.There are some new classic eateries too , that Ms. Rao visited one that reflect's the city's new immigration.One such place is Beverly Soon Tofu, which has been in the same strip mall since the late 1980's It's Korean comfort food where diners can have bowls of soup, filled with tofu and any choice of ingredients. It's laced with a special hot sauce that the founder, Monica Lee makes herself.
Los Angeles has always been known as the city of the new.Yet it has some of the oldest eateries in the US, What is great is that they are still thriving and popular as they were when they first opened.
Tuesday, February 12, 2019
Heart healthy Love
Give your heart some love this Valentine's Day by treating it to heart healthy foods.We tend to overindulge in the bad stuff when we 're shut in. All that fat and sugar will not only cause heart burn but heart ache - literally. It's time to rethink mid winter eating.
A hot breakfast is a great way to start a bone chilling February day. Most would appreciate a first meal of French toast or pancakes, two or three eggs, and of, course , bacon. Calorie wise it's about six to seven hundred calories. That isn't so bad but there is sugar , nitrates salt and fat to deal with - and that's not good for the arteries. You can edit this and wind up with a first meal that's not only low in calories but rich in vitamins, minerals and fiber.Try buttermilk buckwheat pancakes. Two plain pancakes are 195 calories together Add a scant tablespoon of maple syrup and small pat of butter. Can't start the morning without eggs? Then try them fiesta or calico style.It's a scramble zinged up with tomatoes, onions and pepper. You can add spicy soy chorizo for heat.For a really fun breakfast think mini quiches. These are loaded made with sausages and cheese which can be made even healthier by subbing in soy.One of the healthiest is fruit with warmed Greek yogurt.This also makes a good snack too.
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Lunch is another important meal.It should not only good for your heart but the fuel to propel you through a chilly afternoon. If you have to take the meal to the office then, think outside the salad box. A vegan hot cheese sandwich is always welcome. Start with already toasted whole wheat which has double the fiber of white bread. Then the cheese . Cabot 's 50 percent reduced fat cheddar cheese brick is about the best. You can also go for soy cheese which only has forty calories. Add some sliced tomatoes or turkey bacon to liven it up.Nothing says summery and exotic like Salad Nicoise. Fill it with hard boiled eggs, florets of broccoli and cauliflower along with olives and carrots. A simple vinaigrette is all it needs. What about a dinner sure to please your heart? Grilled or seared salmon is only 157 calories. Pair it with a lemony brown rice and grilled mixed carrots and squash. Turkey breast is another lean main course, made even more delicious with roasted Brussels sprouts and asparagus. As for dessert, think all sorts of fruits dipped in melted dark chocolate. Keep away from the original recipe which contains heavy cream. Just stick with the chocolate.
Treat your heart with love this Valentine's Day. Eat healthier and it will love you back. That's the perfect romance.
A hot breakfast is a great way to start a bone chilling February day. Most would appreciate a first meal of French toast or pancakes, two or three eggs, and of, course , bacon. Calorie wise it's about six to seven hundred calories. That isn't so bad but there is sugar , nitrates salt and fat to deal with - and that's not good for the arteries. You can edit this and wind up with a first meal that's not only low in calories but rich in vitamins, minerals and fiber.Try buttermilk buckwheat pancakes. Two plain pancakes are 195 calories together Add a scant tablespoon of maple syrup and small pat of butter. Can't start the morning without eggs? Then try them fiesta or calico style.It's a scramble zinged up with tomatoes, onions and pepper. You can add spicy soy chorizo for heat.For a really fun breakfast think mini quiches. These are loaded made with sausages and cheese which can be made even healthier by subbing in soy.One of the healthiest is fruit with warmed Greek yogurt.This also makes a good snack too.
.
Lunch is another important meal.It should not only good for your heart but the fuel to propel you through a chilly afternoon. If you have to take the meal to the office then, think outside the salad box. A vegan hot cheese sandwich is always welcome. Start with already toasted whole wheat which has double the fiber of white bread. Then the cheese . Cabot 's 50 percent reduced fat cheddar cheese brick is about the best. You can also go for soy cheese which only has forty calories. Add some sliced tomatoes or turkey bacon to liven it up.Nothing says summery and exotic like Salad Nicoise. Fill it with hard boiled eggs, florets of broccoli and cauliflower along with olives and carrots. A simple vinaigrette is all it needs. What about a dinner sure to please your heart? Grilled or seared salmon is only 157 calories. Pair it with a lemony brown rice and grilled mixed carrots and squash. Turkey breast is another lean main course, made even more delicious with roasted Brussels sprouts and asparagus. As for dessert, think all sorts of fruits dipped in melted dark chocolate. Keep away from the original recipe which contains heavy cream. Just stick with the chocolate.
Treat your heart with love this Valentine's Day. Eat healthier and it will love you back. That's the perfect romance.
Monday, February 11, 2019
Snow Day Kitchen Projects
Most of the country is undergoing big snows right now. That means staying in for a day. It also means boredom setting in after the the third TV binge or game marathon.It's a good time to have a one day kitchen project. Whatever you choose will be productive and more satisfying than fighting over the remote.
A snow day is a good time to take stock of what's in your pantry or fridge. You probably have stocked up on the basics - milk eggs, and bread. Yet what about the other stuff you bought and forgot about? Is there really a call for all those sardines? Or pickled onions. If they're way past their expiration date, then toss. If not start looking for recipes featuring them. What about all that flour and sugar left over from Christmas baking? They're still good with flour lasting ten months to a year and sugar lasting a year or more. Consider it a sign to use both up for Valentine's Day cookies, cakes or cupcakes. Those cans of beans and veggies?If you have to make room then create a soup with them.They can also make good sides for the dinner in. Once the pantry is done it's time to root around the fridge and freezer.Get rid of the ice cream and popsicles from last summer. They should have been tossed back in September anyway. As for the fridge. clean out those plastic canisters holding a mouthful of last week's mashed potatoes or spaghetti. Wash shelves too, They can get sticky or cruddy from food being spilled and splattered from drippy containers .
Another kitchen project is sorting through drawers and shelves, taking inventory of plates, cups and utensils. Plates and bowls do wear out. If you feel that your set has served its' purpose then, toss. You can even go the Marie Kondo route and thank them for their service. It'll be fun shopping for a new set whether in the store or online. The same idea goes for cups and glasses along with mugs. If there are chips or cracks then get rid of them. An uneven rim could lead to a cut lip Cracked glasses can be repurposed as containers for make up brushes and pencils. Tumblers can be relocated to the bathroom where they can serve as containers for smaller dental floss boxes and Q-Tips. A snowy day in also means time to sort through the cutlery. Check the handles of any and all silverware. If they're loose then consider a new set. Again Kohl's and Target are having great sales and sets have been greatly reduced in price.As for all those plastic knives and forks from takeout. You can reuse them for school and office lunches. Just remember that plastic can weaken over time and can break. Throw away any crack or broken ones.
A snowy day means a day in. Reorganize your kitchen , pantry and fridge.It's a nice way to pass time and in the end have the joy of a clean room.
A snow day is a good time to take stock of what's in your pantry or fridge. You probably have stocked up on the basics - milk eggs, and bread. Yet what about the other stuff you bought and forgot about? Is there really a call for all those sardines? Or pickled onions. If they're way past their expiration date, then toss. If not start looking for recipes featuring them. What about all that flour and sugar left over from Christmas baking? They're still good with flour lasting ten months to a year and sugar lasting a year or more. Consider it a sign to use both up for Valentine's Day cookies, cakes or cupcakes. Those cans of beans and veggies?If you have to make room then create a soup with them.They can also make good sides for the dinner in. Once the pantry is done it's time to root around the fridge and freezer.Get rid of the ice cream and popsicles from last summer. They should have been tossed back in September anyway. As for the fridge. clean out those plastic canisters holding a mouthful of last week's mashed potatoes or spaghetti. Wash shelves too, They can get sticky or cruddy from food being spilled and splattered from drippy containers .
Another kitchen project is sorting through drawers and shelves, taking inventory of plates, cups and utensils. Plates and bowls do wear out. If you feel that your set has served its' purpose then, toss. You can even go the Marie Kondo route and thank them for their service. It'll be fun shopping for a new set whether in the store or online. The same idea goes for cups and glasses along with mugs. If there are chips or cracks then get rid of them. An uneven rim could lead to a cut lip Cracked glasses can be repurposed as containers for make up brushes and pencils. Tumblers can be relocated to the bathroom where they can serve as containers for smaller dental floss boxes and Q-Tips. A snowy day in also means time to sort through the cutlery. Check the handles of any and all silverware. If they're loose then consider a new set. Again Kohl's and Target are having great sales and sets have been greatly reduced in price.As for all those plastic knives and forks from takeout. You can reuse them for school and office lunches. Just remember that plastic can weaken over time and can break. Throw away any crack or broken ones.
A snowy day means a day in. Reorganize your kitchen , pantry and fridge.It's a nice way to pass time and in the end have the joy of a clean room.
Saturday, February 9, 2019
The Perfect Panko Crumb
Pereg has always been known for their variety of spices. Now they've expanded into bread crumbs.As with their other products, the panko crumbs are perfect for breading.
I decided to tr it on what else? Cauliflower. It was first parboiled,
I decided to tr it on what else? Cauliflower. It was first parboiled,
It was then shocked in an ice water bath. while it was chilling - literally - I made the batter.It was the usual half cup water, half cup almond milk and three quarters of a cup of flour. I also added a good dash of both onion and garlic powders.
These are onion and garlic powder.Then it was on the a dredge in the panko crumbs.
I decided to try the whole wheat.
This is precooked.
And afterwards. The crumbs stuck on rather nicely.
The florets were crunchy and browned. I think in the future I'll try an egg wash before dredging. I also tried the sweet chili flavor too which added zing to the florets.
If you want a good crust on anything, then try Pereg's Panko breadcrumbs. They're the perfect coating to veggies, fish or meats. Try them and taste their crunchy goodness.
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