Baby showers were never that political. Controversy was relegated to what the little ones name was going to be or who will be the godparents. Now there's another dispute the reveal cake, that important piece of dessert that will tell the future parents what they will have.
Kim Severson , a regular contributor wrote about these sweet oracles in yesterday's New York Times Food section. The fad was born in 2009 when reality show couples cut into their baby shower cake to either show pink or blue cake.It caught on with everyday couples and a new ritual was born - the gender reveal party. Rebecca Gruber who was vice president for branded content for Popsugar saw a bee themed baby party on Youtube. It was a homemade cake , with a blue inside. She wrote up a post and the trend took off like a rocket. Soon it wasn't just cake that was proclaiming the upcoming baby's sex. There were tinted lasagnas, with the ricotta being dyed blue or pink. There was nail art and even pet alligators (trust me, it was a real thing). An explosion last year at a gender reveal did not end well. The couple did find out they were having a boy, along with finding out that they were responsible for a massive forest fire.
The fad is waning as our definitions of gender are changing. There are nonbinary and transgender people who prefer using "they" and "theirs" as opposed to he she, his and her. Molly Woodstock, creator of the podcast Gender Reveal and a transgender believes those cakes are losing in popularity. They also correct those who accidentally put their gender reveal videos on the site. Woodstock then gently reminds them that the genitals of their baby don't determine the baby's gender. Another group hating the reveal cakes are the bakers themselves. It was thrilling in the beginning but it's become a chore. Ellen Gray of the Able Baker in Maplewood ,NJ who is both a writer and baker says that it starts taking on a life of its' own. The worst part comes with the lab results which almost requires a medical degree to read them.Then there's the question of using artificial dyes to announce the sex. Many bakers such as Julia Richardson who runs Portland oregon's Baker and Spice refuse to work with them, preferring raspberry buttercream for a girl and chocolate ganache for a boy. Still some moms and dads to be like the idea of a gender reveal cake. One couple ordered one just for themselves. David Feder a Chicago dietitian and his wife, comedian Herskovic did just that , going to Whole Food with their lab result. They enjoyed the cake and the fact they were having a son.
Will gender reveal cakes be a thing of the past in this fad today passe tomorrow society. Hopefully. Maybe instead of a gender reveal , parents will have a college fund bowl. A kid's future is more important than his or her sex.
Thursday, June 20, 2019
Wednesday, June 19, 2019
Winner Winner IN Chicken Dinner
Sunday church dinners are the highlight of many communities , especially in farms areas of this country. In southeastern Indiana it becomes even more special because fried chicken is served. This isn't any fried chicken. It is the best fried chicken ever tasted.
Michael Ruhlman, an amateur chef and professional food writer wrote about the amazing fried chicken in today's New York Times Food section. This strongly hit a note with me. My Dad was from southwestern Indiana, Evansville, and he grew up eating his Granny Roberts' well known and highly praised fried chicken. My Mom once said that no other fried chicken compared to its' crisp exterior and juicy tender meat. Granny had undoubtedly learned it from her mother, my Great Grandmother Bruce and unfortunately never wrote down the recipe for future generations (drat!!!!) According to my Mom it was a simple recipe of just flour and seasoning. This is the basis of the eastern Indiana , namely the town of West Harrison's recipe. Just simplicity. There's none of this fancy chicken brining and buttermilk. You don't soak the legs and wings in beer or use a special flour. This is the way earnest home chefs cook. No nonsense with down to earth ingredients and straight forward cooking methods. The chicken is fried in lard or canola oil. Just that easy. No bells and whistles.
There is one difference in the chickens, however, According to Mr. Ruhlman , both home chefs and restaurants there use a smaller bird than what groceries offer. It also has to do with the age of the birds too. They're much younger than what you find in a supermarket, That translates into tender meat and the proportion of crust to meat higher. The chicken would be sweeter, in taste too offering an excellent foil to the peppery crust. Their flesh is firm with clean white skin. All the parts are used according to Blake O'Mara, whose family owns O'Mara Food in nearby Greensburg. Moms with eight or ten children to feed knew not to throw away any of the less desirable parts such as the entire back and ribs. There are other factors to the delicious flavor, as Mr, Ruhlman found out from the chef at the local restaurant Wagner's Lee Harvey. Salt and a very heavy dose of black pepper is massaged into the chicken until evenly distributed. The pieces are then coated in plain flour and fried in lard. Some of his competitors fry in soy or vegetable oil. The chicken is always served with gravy , made from a roue mixed with lard and chicken bits, leftover from frying.Mashed potatoes and sometimes buttered noodles are served with the chicken. The restaurants also serve other favorites -breaded pork tenderloin, and Hoosier pie, a cream and sugar custard baked in a lard baked crust.
Southern Indiana chicken is the best fried chicken.It is a simple recipe with complex flavors. That's is why it's so beloved - easy to make, with layers of taste.
Michael Ruhlman, an amateur chef and professional food writer wrote about the amazing fried chicken in today's New York Times Food section. This strongly hit a note with me. My Dad was from southwestern Indiana, Evansville, and he grew up eating his Granny Roberts' well known and highly praised fried chicken. My Mom once said that no other fried chicken compared to its' crisp exterior and juicy tender meat. Granny had undoubtedly learned it from her mother, my Great Grandmother Bruce and unfortunately never wrote down the recipe for future generations (drat!!!!) According to my Mom it was a simple recipe of just flour and seasoning. This is the basis of the eastern Indiana , namely the town of West Harrison's recipe. Just simplicity. There's none of this fancy chicken brining and buttermilk. You don't soak the legs and wings in beer or use a special flour. This is the way earnest home chefs cook. No nonsense with down to earth ingredients and straight forward cooking methods. The chicken is fried in lard or canola oil. Just that easy. No bells and whistles.
There is one difference in the chickens, however, According to Mr. Ruhlman , both home chefs and restaurants there use a smaller bird than what groceries offer. It also has to do with the age of the birds too. They're much younger than what you find in a supermarket, That translates into tender meat and the proportion of crust to meat higher. The chicken would be sweeter, in taste too offering an excellent foil to the peppery crust. Their flesh is firm with clean white skin. All the parts are used according to Blake O'Mara, whose family owns O'Mara Food in nearby Greensburg. Moms with eight or ten children to feed knew not to throw away any of the less desirable parts such as the entire back and ribs. There are other factors to the delicious flavor, as Mr, Ruhlman found out from the chef at the local restaurant Wagner's Lee Harvey. Salt and a very heavy dose of black pepper is massaged into the chicken until evenly distributed. The pieces are then coated in plain flour and fried in lard. Some of his competitors fry in soy or vegetable oil. The chicken is always served with gravy , made from a roue mixed with lard and chicken bits, leftover from frying.Mashed potatoes and sometimes buttered noodles are served with the chicken. The restaurants also serve other favorites -breaded pork tenderloin, and Hoosier pie, a cream and sugar custard baked in a lard baked crust.
Southern Indiana chicken is the best fried chicken.It is a simple recipe with complex flavors. That's is why it's so beloved - easy to make, with layers of taste.
Tuesday, June 18, 2019
Summer Parties Redone
June is the kickoff month of the summer party scene. Sadly a summer gathering hasn't much changed since our parents' days here in suburbia. It's time to liven things up, with drinks and with foods.
As anyone with a backyard will tell you, a backyard barbecue starts off with beer and soda in big iced filled buckets.This is OK, but change it up a bit with IPA beers. The IPA stands for India pale ale - it was a light,hoppy ale that was first exported to India in the mid 1800's. Today it's a perfect accompaniment to any grilled food, be it beef, chicken or fish. Another good beer is a dark porter. Although this may seem like a drink perfect with a London Broil on a winter's day, this is surprisingly great with hamburgers and T-bones. You could easily serve beer, but make it a true German one such as Paulaner Oktoberfest marzan. A different spin is a shandy -a mix of lemonade and beer. It's combining lemon juice, a pinch of sugar and one bottle of beer. Some recipes add seltzer for kick. You could also go with the Italian sparkling lemonade such as San Pellegrino's and serve it virgin for the kids, a naughty shot of vodka for the adults. Also try this with San Pellegrino's other flavors such as blood orange, lime and grapefruit. Sangria is fun accompaniment for any party. Like the lemonade, it can be made either alcoholic for the grown ups and non alcoholic for the little ones.
Every great barbecue starts off with hamburgers. What else would go with those pale ales and shandys? Go super lux with filet mignon burgers ! These can be made two ways. First you can grind the meat if you have a meat grinder attachment for your mixer or even easier, cut into small pieces and grind in your food chopper. Do this in small batches for a nicely even texture. The second way is just cutting the meat the size of the hamburger buns. You can add a fancy mushroom sauce or pop them on toasted brioche buns for more glamor. If you want simple then stick with hot dogs but make them fun.Have a fixings bar where guests can add sauteed onions ,sauerkraut, chili and guacamole. Have veggie dogs too for vegan guests.The sides need to be taken up a notch too. Try a Sicilian potato salad that's made light by subbing in mayo with olive oil. If you still prefer the traditional, add crumbled bacon on top then. Cole slaw can go exotic with nixing the mayonnaise , subbing in olive oil and soy sauce. A teaspoon of freshly grated ginger gives it zing. End the evening with a lusher kind of s'mores. Sub in chocolate graham crackers for the plain kind, and use Valrhona chocolate instead of Hershey's .
Throw a summer party that' s going to be talked about up until the fall and winter. Update classic recipes. Make plain dishes rich and lux. It's easy to redo a summer party menu.
As anyone with a backyard will tell you, a backyard barbecue starts off with beer and soda in big iced filled buckets.This is OK, but change it up a bit with IPA beers. The IPA stands for India pale ale - it was a light,hoppy ale that was first exported to India in the mid 1800's. Today it's a perfect accompaniment to any grilled food, be it beef, chicken or fish. Another good beer is a dark porter. Although this may seem like a drink perfect with a London Broil on a winter's day, this is surprisingly great with hamburgers and T-bones. You could easily serve beer, but make it a true German one such as Paulaner Oktoberfest marzan. A different spin is a shandy -a mix of lemonade and beer. It's combining lemon juice, a pinch of sugar and one bottle of beer. Some recipes add seltzer for kick. You could also go with the Italian sparkling lemonade such as San Pellegrino's and serve it virgin for the kids, a naughty shot of vodka for the adults. Also try this with San Pellegrino's other flavors such as blood orange, lime and grapefruit. Sangria is fun accompaniment for any party. Like the lemonade, it can be made either alcoholic for the grown ups and non alcoholic for the little ones.
Every great barbecue starts off with hamburgers. What else would go with those pale ales and shandys? Go super lux with filet mignon burgers ! These can be made two ways. First you can grind the meat if you have a meat grinder attachment for your mixer or even easier, cut into small pieces and grind in your food chopper. Do this in small batches for a nicely even texture. The second way is just cutting the meat the size of the hamburger buns. You can add a fancy mushroom sauce or pop them on toasted brioche buns for more glamor. If you want simple then stick with hot dogs but make them fun.Have a fixings bar where guests can add sauteed onions ,sauerkraut, chili and guacamole. Have veggie dogs too for vegan guests.The sides need to be taken up a notch too. Try a Sicilian potato salad that's made light by subbing in mayo with olive oil. If you still prefer the traditional, add crumbled bacon on top then. Cole slaw can go exotic with nixing the mayonnaise , subbing in olive oil and soy sauce. A teaspoon of freshly grated ginger gives it zing. End the evening with a lusher kind of s'mores. Sub in chocolate graham crackers for the plain kind, and use Valrhona chocolate instead of Hershey's .
Throw a summer party that' s going to be talked about up until the fall and winter. Update classic recipes. Make plain dishes rich and lux. It's easy to redo a summer party menu.
Monday, June 17, 2019
Summer Carry Alongs
One of the worst aspects of summer driving is the driving itself. There can be endless traffic jams, even on a weekend. It's sitting in a hot car, sometimes hungry, almost always thirsty. If that's the case then have some healthy snacks and drink on hand.
It's horrible when hunger pangs kick in on a drive to the shore or mountains. It's tempting to pull over into a Parkway or Turnpike rest stop as we have here in New Jersey. There's a wide variety of fast foods - from Popeye's to Cinnabon to Starbuck's to choose from. Yet most of these quick bites are loaded with salt, fat and sugar. They're also not that filling. If you're still on the road in an hour's time, those hunger pangs will return and it's back to looking for a place to eat. Some of the Turnpike rest stops do offer a somewhat healthy choice in salads and wraps. Yet, there could be the risk of salmonella or just old ingredients that have seen better days. Depending on the length of' your trip, buy sandwiches from your local grocery or make your own. You know what's in them as well as customizing them to satisfy your family's tastes. Fill sandwich bags with salted grape tomatoes, cheese cubes and crackers,Pretzels never go amiss.You can buy a small box of pretzel stick snack packs . These are light and low calorie and will hold you until your destination.
One of the absolute must haves during a summer ride is water.A cold bottle of either spring or carbonated is necessary. It not only keeps you hydrated but alleviates any hunger. It also will not leave you with a dry throat like some colas will. It's easy to buy a twelve or twenty pack and cool three or four bottles at a time in the fridge.If just pure water won't do it, then consider buying flavored ones. Stop & Shop has an excellent array, ranging from lemon to watermelon. Perrier has something similar with peach and grapefruit flavors. These are a refreshing change. Another good bubbly water is Poland Spring that offer all sorts of fun fruit combos like blood orange hibiscus and pomegranate lemonade. To keep the water from heating up in a hot car., invest in an insulated travel cup. These can be bought anywhere, from your local grocery to Dunkin Donuts and Starbucks. If you still want a sweet cool drink, then think San Pellegrino. These are tart tasting but revitalizing sodas that go very well with sandwiches and even picnic foods like cold chicken and salad.
A summer ride should not be a torture trip. Stock up with healthy foods and drinks to make the drive more pleasant. There's no need for a rest stop then. Just keep driving on that open road.
It's horrible when hunger pangs kick in on a drive to the shore or mountains. It's tempting to pull over into a Parkway or Turnpike rest stop as we have here in New Jersey. There's a wide variety of fast foods - from Popeye's to Cinnabon to Starbuck's to choose from. Yet most of these quick bites are loaded with salt, fat and sugar. They're also not that filling. If you're still on the road in an hour's time, those hunger pangs will return and it's back to looking for a place to eat. Some of the Turnpike rest stops do offer a somewhat healthy choice in salads and wraps. Yet, there could be the risk of salmonella or just old ingredients that have seen better days. Depending on the length of' your trip, buy sandwiches from your local grocery or make your own. You know what's in them as well as customizing them to satisfy your family's tastes. Fill sandwich bags with salted grape tomatoes, cheese cubes and crackers,Pretzels never go amiss.You can buy a small box of pretzel stick snack packs . These are light and low calorie and will hold you until your destination.
One of the absolute must haves during a summer ride is water.A cold bottle of either spring or carbonated is necessary. It not only keeps you hydrated but alleviates any hunger. It also will not leave you with a dry throat like some colas will. It's easy to buy a twelve or twenty pack and cool three or four bottles at a time in the fridge.If just pure water won't do it, then consider buying flavored ones. Stop & Shop has an excellent array, ranging from lemon to watermelon. Perrier has something similar with peach and grapefruit flavors. These are a refreshing change. Another good bubbly water is Poland Spring that offer all sorts of fun fruit combos like blood orange hibiscus and pomegranate lemonade. To keep the water from heating up in a hot car., invest in an insulated travel cup. These can be bought anywhere, from your local grocery to Dunkin Donuts and Starbucks. If you still want a sweet cool drink, then think San Pellegrino. These are tart tasting but revitalizing sodas that go very well with sandwiches and even picnic foods like cold chicken and salad.
A summer ride should not be a torture trip. Stock up with healthy foods and drinks to make the drive more pleasant. There's no need for a rest stop then. Just keep driving on that open road.
Saturday, June 15, 2019
For The King
Father's Day is tomorrow and with it comes the usual barbecue and bottle of whiskey to say thanks. Yet, it's also a day to pamper the sire with tasty and luxurious dishes , from morning to night . Indulge your father with some delicious fresh from the kitchen and grill dishes. It's a better way of showing your gratitude.
A good day starts with a good breakfast. One good choice - omelets filled with dad's favorite ingredients.If he wants a bacon one then honor his wishes. Add a dash of healthiness and color with diced tomatoes and green peppers. Make a large three egg one or fry up mini ones that can fit perfectly between a sliced English muffin. Another spin would be a cheese one but instead of the usual cheddar try one filled with Gouda or Edam. Mix it with baby spinach leaves for a richer, more flavorful egg dish. A different yet lush spin is a breakfast souffle. This is a surprisingly easy bake. All you need is a can of the Pillsbury crescent rolls and turning them into cups. Eggs, and whipping cream are whisked together to form a sort of savory custard. Cut up a green pepper and saute in butter . Add the egg mixture to this and cook til half way done. Working quickly add the eggs to the cups , then top with bacon and cheese. Bake about fifteen to seventeen minutes. You can serve with a fresh fruit cup and a Bloody Mary or blood orange screwdriver.
Carrying this luxury vibe into lunch and dinner.If the man of the house is a steak eater, then grill a few T-bones or even more deluxe, a filet mignon. Amp it up by serving it with a rich and flavorful bagna calda sauce.This Piedmontese favorite is usually a dip for various vegetables yet it is the perfect sauce for steaks, It starts with anchovies, oil and garlic being cooked in a small saucepan. Mash the fillets down with the back of a metal spoon. This ensures that they will melt into a smooth, satiny sauce. Add four tablespoons of unsalted butter and cook for about five minutes. Pour over the steak. A variation is placing the steaks on toasted and buttered white bread. Lobster is another plush idea. Try barbecued lobster tails,These only take twenty minutes on the grill and can be served with just a slice of lemon or with a sprinkling of pepper flakes for a spicy turn. Bring in scallops and crab for a total seafood feast. What to end it with? Try a dessert of chocolate stout ice cream which is an easy cook and freeze. It's heating whole cream and adding dark chocolate chips and sugar . When the chocolate and sugar are all melted , then add a pint of Guinness,. Put through an ice cream maker and freeze until ready to serve. Add hot fudge sauce and whipped cream along with crumbled bacon for a read "dad" dessert.
Fathers treat their families all the time. Treat them with a day full of delicious foods and drinks. They 're worth it.
A good day starts with a good breakfast. One good choice - omelets filled with dad's favorite ingredients.If he wants a bacon one then honor his wishes. Add a dash of healthiness and color with diced tomatoes and green peppers. Make a large three egg one or fry up mini ones that can fit perfectly between a sliced English muffin. Another spin would be a cheese one but instead of the usual cheddar try one filled with Gouda or Edam. Mix it with baby spinach leaves for a richer, more flavorful egg dish. A different yet lush spin is a breakfast souffle. This is a surprisingly easy bake. All you need is a can of the Pillsbury crescent rolls and turning them into cups. Eggs, and whipping cream are whisked together to form a sort of savory custard. Cut up a green pepper and saute in butter . Add the egg mixture to this and cook til half way done. Working quickly add the eggs to the cups , then top with bacon and cheese. Bake about fifteen to seventeen minutes. You can serve with a fresh fruit cup and a Bloody Mary or blood orange screwdriver.
Carrying this luxury vibe into lunch and dinner.If the man of the house is a steak eater, then grill a few T-bones or even more deluxe, a filet mignon. Amp it up by serving it with a rich and flavorful bagna calda sauce.This Piedmontese favorite is usually a dip for various vegetables yet it is the perfect sauce for steaks, It starts with anchovies, oil and garlic being cooked in a small saucepan. Mash the fillets down with the back of a metal spoon. This ensures that they will melt into a smooth, satiny sauce. Add four tablespoons of unsalted butter and cook for about five minutes. Pour over the steak. A variation is placing the steaks on toasted and buttered white bread. Lobster is another plush idea. Try barbecued lobster tails,These only take twenty minutes on the grill and can be served with just a slice of lemon or with a sprinkling of pepper flakes for a spicy turn. Bring in scallops and crab for a total seafood feast. What to end it with? Try a dessert of chocolate stout ice cream which is an easy cook and freeze. It's heating whole cream and adding dark chocolate chips and sugar . When the chocolate and sugar are all melted , then add a pint of Guinness,. Put through an ice cream maker and freeze until ready to serve. Add hot fudge sauce and whipped cream along with crumbled bacon for a read "dad" dessert.
Fathers treat their families all the time. Treat them with a day full of delicious foods and drinks. They 're worth it.
Friday, June 14, 2019
Beyond Burgers Beyond Good
Recently there is a lot of buzz around Beyond Burgers. This next level of the classic veggie burger takes the food one step further - with real beef texture and taste. Is it true? Yes! It does taste, look and feel like the real thing.
I didn't set out to buy this latest craze in vegan eating.I had gone into my local Acme - which is rare -to pick up much needed Liquid Plumr (thanks to a dodgy bathroom sink).I did need something for dinner that night. The easiest choice was Gardein if Acme had it. However the Beyond Burger pack caught my eye. I had to try them.The patties are packaged the same as regular beef and turkey burgers in a yellow plastic tray with a clear wrap covering them. A quick glance and you wouldn't know the difference between them and the regular sort. The price is a bit steep - six dollars for a pack of two. Gardein's - my usual go to ,is only $4.99 for a pack of four. Morningstar Farms is $5.49 for a four pack. I don't think Beyond Burger will be featured at any of my barbecues this summer. Even for a small party of five that's a pack per person which translates into $30 for the main course! Beyond Burgers will be only for very small get togethers I'm thinking of turning the patties into Salisbury steaks with homemade mushroom gravy for Christmas. (a long way off, I know). They will be gracing a birthday party of three soon too.
Are they worth the price? Absolutely yes. You do get more meat, Each patty has the thickness of a quarter pounder. I wish I had taken pictures of this to show their meatiness. They fry up easily on an stove top grill- only taking about six minutes on both sides. The outside was a deep beefy brown with the typical crispy exterior.The inside was tender and pink - the perfect burger. The taste was exactly the same as a regular beef patty with a rich unami, mineral flavor. There's even a juiciness to it. What is this wonder burger made from? There's no soy or gluten in it. Surprisingly it's pea protein isolate that is it's base along with canola and coconut oils. Pea protein may sound new but it's been used for years in protein shakes and can add in muscle gain and weight loss.It also gives a feeling of fullness. To be honest eating just one was quite filling. Adding a bun, along with onions, lettuce and tomato would be too much. I'm looking forward to trying their Beyond Sausage brats along with incorporating their crumbles into my homemade tomato sauce and chili.
Don't be on the fence about trying Beyond Burger. You'll be missing out on one of the greatest meatless products. Try it, You'll forget about beef with one bite.
I didn't set out to buy this latest craze in vegan eating.I had gone into my local Acme - which is rare -to pick up much needed Liquid Plumr (thanks to a dodgy bathroom sink).I did need something for dinner that night. The easiest choice was Gardein if Acme had it. However the Beyond Burger pack caught my eye. I had to try them.The patties are packaged the same as regular beef and turkey burgers in a yellow plastic tray with a clear wrap covering them. A quick glance and you wouldn't know the difference between them and the regular sort. The price is a bit steep - six dollars for a pack of two. Gardein's - my usual go to ,is only $4.99 for a pack of four. Morningstar Farms is $5.49 for a four pack. I don't think Beyond Burger will be featured at any of my barbecues this summer. Even for a small party of five that's a pack per person which translates into $30 for the main course! Beyond Burgers will be only for very small get togethers I'm thinking of turning the patties into Salisbury steaks with homemade mushroom gravy for Christmas. (a long way off, I know). They will be gracing a birthday party of three soon too.
Are they worth the price? Absolutely yes. You do get more meat, Each patty has the thickness of a quarter pounder. I wish I had taken pictures of this to show their meatiness. They fry up easily on an stove top grill- only taking about six minutes on both sides. The outside was a deep beefy brown with the typical crispy exterior.The inside was tender and pink - the perfect burger. The taste was exactly the same as a regular beef patty with a rich unami, mineral flavor. There's even a juiciness to it. What is this wonder burger made from? There's no soy or gluten in it. Surprisingly it's pea protein isolate that is it's base along with canola and coconut oils. Pea protein may sound new but it's been used for years in protein shakes and can add in muscle gain and weight loss.It also gives a feeling of fullness. To be honest eating just one was quite filling. Adding a bun, along with onions, lettuce and tomato would be too much. I'm looking forward to trying their Beyond Sausage brats along with incorporating their crumbles into my homemade tomato sauce and chili.
Don't be on the fence about trying Beyond Burger. You'll be missing out on one of the greatest meatless products. Try it, You'll forget about beef with one bite.
Thursday, June 13, 2019
Taiwanese Cooking- Coming Into Its' Own
Taiwan has been in both China's and Japan's culinary shadows. Yet this vibrant country has its' own original fusion cuisine, full of colorful and flavorful dishes. It will definitely be the next big cuisine , thanks to Taiwanese chefs on both coasts, dedicated to bringing it into the American mainstream.
Julia Moskin interviewed several Taiwanese chefs in yesterday's New York Times Food section, visiting several restaurants on both the East and West coasts. The cuisine starts with this island's history. It will always have ties to China, having been settled by Chinese fishermen 6,000 years ago. The 1600's saw the Dutch , Portuguese, Scottish and English settle and lived among the indigenous peoples. The last 130 years saw rule by the Japanese until 1945 and then the Chinese. The cuisine reflects those different eras. There are the foods of the native Taiwanese - roots like taro and sweet potatoes, wild herbs and greens , along with seafood. Regional areas contribute dishes.In central Chiayi City, locals grow up with rice bowl topped with locally raised chicken. The meat is shredded and dressed with its' own juices and fat.Coastal Tainan cooks improvised slack season noodle bowls when the weather was too rough for fishing. These contained pork stock, garlic and noodles to stretch whatever fish they had.The Hakka, Chinese who arrived from the mainland in the 1600's brought rice dumplings and pickled vegetables. The Japanese gave them sashime, bento boxes and udon or stew. There are even dishes like pulled bread from the Muslim Hua people of Western China and Fujan province settlers gave the cuisine braising liquids and three cup chicken.
Now these dishes are being served in Taiwanese restaurants in the US. Years ago, Taiwanese cooking was lumped in with Chinese. Now it's emerging as one unto itself. We've been drinking and eating it for years. Bubble tea, mango shave ice,popcorn chicken with five spices and steamed buns with pork belly - gua bao. There is more to the cuisine though as Baohaus , the famed restaurant by the Renaissance person, Eddie Huang (who created the ABC series, "Fresh Off The Boat"). Some of the menu has a decidedly New York vibe, but there are traditional baos or rolls filled with pork, chicken and tofu, all spiced up with the Taiwanese holy trinity of cilantro, peanuts and pickled greens. An East Village Taiwanese restaurant, Ho Foods, offers the popular and much beloved beef noodle soup which draws not only "Chinese aunties" but advice on what to add to Taiwan's national dish. On the West Coast there is Vivian Ku's Los Angeles based Pine and Crane in the city's Silver Lake district and Joy in Highland Park. Hers centered on the vegetable tradition of Taiwan. Her menu has smaller plates of marinated eggplant, fresh mushroom salad and edamame with black pepper. Even a non Taiwanese chef such as Trigg Brown has created such dishes for Win Son in Brooklyn. He has even used the holy trinity in a dessert.
Taiwanese food is on the rise here in the States.It is delicious , full of flavor and history. A new generation of chefs is making sure those recipes are getting out to a public hungry for different yet traditional cuisines.
Julia Moskin interviewed several Taiwanese chefs in yesterday's New York Times Food section, visiting several restaurants on both the East and West coasts. The cuisine starts with this island's history. It will always have ties to China, having been settled by Chinese fishermen 6,000 years ago. The 1600's saw the Dutch , Portuguese, Scottish and English settle and lived among the indigenous peoples. The last 130 years saw rule by the Japanese until 1945 and then the Chinese. The cuisine reflects those different eras. There are the foods of the native Taiwanese - roots like taro and sweet potatoes, wild herbs and greens , along with seafood. Regional areas contribute dishes.In central Chiayi City, locals grow up with rice bowl topped with locally raised chicken. The meat is shredded and dressed with its' own juices and fat.Coastal Tainan cooks improvised slack season noodle bowls when the weather was too rough for fishing. These contained pork stock, garlic and noodles to stretch whatever fish they had.The Hakka, Chinese who arrived from the mainland in the 1600's brought rice dumplings and pickled vegetables. The Japanese gave them sashime, bento boxes and udon or stew. There are even dishes like pulled bread from the Muslim Hua people of Western China and Fujan province settlers gave the cuisine braising liquids and three cup chicken.
Now these dishes are being served in Taiwanese restaurants in the US. Years ago, Taiwanese cooking was lumped in with Chinese. Now it's emerging as one unto itself. We've been drinking and eating it for years. Bubble tea, mango shave ice,popcorn chicken with five spices and steamed buns with pork belly - gua bao. There is more to the cuisine though as Baohaus , the famed restaurant by the Renaissance person, Eddie Huang (who created the ABC series, "Fresh Off The Boat"). Some of the menu has a decidedly New York vibe, but there are traditional baos or rolls filled with pork, chicken and tofu, all spiced up with the Taiwanese holy trinity of cilantro, peanuts and pickled greens. An East Village Taiwanese restaurant, Ho Foods, offers the popular and much beloved beef noodle soup which draws not only "Chinese aunties" but advice on what to add to Taiwan's national dish. On the West Coast there is Vivian Ku's Los Angeles based Pine and Crane in the city's Silver Lake district and Joy in Highland Park. Hers centered on the vegetable tradition of Taiwan. Her menu has smaller plates of marinated eggplant, fresh mushroom salad and edamame with black pepper. Even a non Taiwanese chef such as Trigg Brown has created such dishes for Win Son in Brooklyn. He has even used the holy trinity in a dessert.
Taiwanese food is on the rise here in the States.It is delicious , full of flavor and history. A new generation of chefs is making sure those recipes are getting out to a public hungry for different yet traditional cuisines.
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