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NFL Recipe Corner Week V: New York Egg Cream at Phoodie.info ...
Oct 04, 7:53PM
Food in New York is a pretty special thing, just ask any New Yorker. At any hour one can procure, rather easily, almost anything. And when you run through a list of foods whose origins are actually or apocryphally attributed to New York, that list is rather grand. Dig what sayeth the Wikipedia:
- Bloody Mary
- Chicken à la King[3]
- Delmonico steak
- Egg cream
- Eggs Benedict
- General Tso's chicken
- Ice cream cone
- Lobster Newburg
- Mallomars[4]
- Manhattan Special – A type of carbonated espresso drink.
- Pasta primavera
- Penne alla Vodka
- Reuben sandwich
- Steak Diane
- Vichyssoise
- Waldorf salad
That's quite a list, so for today's recipe corner, let's keep it simple. Behold, the Egg Cream. No eggs, no cream, but as New York as Lou Reed. You can read several of its origin stories over at Imbibe. These are my two favorites:
One theory is that in the 1880s, Yiddish theater pioneer Boris Thomashevsky asked a New York City soda fountain to reproduce a drink he had discovered in Paris, but the French chocolat et crème got lost in translation. Others say the name is an Americanization of echt keem, Yiddish for "pure sweetness," and some suggest it's simply Brooklynese for "a cream."
The most common story is that sometime in the 1890s, candy shop owner Louis Auster concocted the drink by accident. It's said he sold thousands a day. But when Auster refused to sell the rights to the drink to an ice cream chain, a company executive called him an anti-Semitic slur and he vowed to take the formula to his grave. Without Auster's special syrup, other soda fountains relied on a Brooklyn original: Fox's U-bet chocolate syrup, containing water, sugar, corn sweeteners, cocoa and some "secret things."
Anyway, lets use Martha Stewart's Egg Cream recipe because, irony.
Ingredients:
1/4 cup unsweetened cocoa
1/2 cup light corn syrup
1/4 cup granulated sugar
1 cup milk
2 cups seltzer
Directions:
STEP 1
Place cocoa in a small saucepan. Whisk in 1/3 cup hot water, then add corn syrup and sugar. Bring mixture to a boil over high heat. Remove chocolate syrup from heat and cool to room temperature.
STEP 2
Divide 1/3 cup chocolate syrup between two serving glasses and mix in 1/2 cup milk in each. Top with seltzer, stir once, and serve immediately.
Or, if you're a regular person, mix milk and seltzer and chocolate syrup with a spoon and drink it with your zayde. Pro Tip: Make sure you add the syrup last by inserting a syrup laden spoon to the bottom of the glass. Mix it gently and you'll get a nice chocolaty drink with a bright white head of foam.
As for the game, the Giants are not really as bad as 0-4. In fact, like a wounded animal we fear they are actually kind of dangerous. The Eagles are due to put together a win, but our gut thinks the Giants at home are due-er. It's gonna be a close game and perhaps the team with the last possession will win. That team prolly won't be the Eagles, since maintaining possession is as important to Chip Kelly as are NCAA recruiting rules. Giants 27, Eagles 24.
[Image Via: Inside The Mind Of Isadora and Seltzer Sisters]
Recipe of the Week: Tomato sorbet chills and thrills
Oct 04, 7:43PM
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Since some people claim tomatoes are fruits, not vegetables, it's easy to justify them as fodder for dessert.
A sorbet may not be the first dessert you think of for this peak summer season favorite, but tomatoes are surprisingly refreshing with a little sugar and a lot of chill.
Here, the riper the better. For more complexity, try heirlooms, which this recipe's creator, Shirl Gard of the Old Inn on the Green in New Marlborough, Mass., says have "lots of acid balance."
This recipe takes some planning ahead, but the thrill is worth it.
Tomato Sorbet
From The Tomato Festival Cookbook (Storey Publishing, $16.95) by Lawrence Davis-Hollander.
2 pounds ripe tomatoes, cored and cut into chunks
1 1/4 cups cold water
1 teaspoon powdered, unflavored gelatin
1 cup sugar
1/4 cup light corn syrup
2 tablespoons lemon juice
1/8 teaspoon salt
Place tomatoes in a stainless steel or heat-proof ceramic or glass bowl. Cover tightly with foil and set over a large sauce pan that is one-quarter full of water. Bring to a simmer and let the tomatoes poach for an hour. Remove the bowl from the simmering water and let it cool with the foil still intact.
Meanwhile, make the sorbet syrup. Pour cold water into a medium saucepan. Sprinkle the gelatin in a thin layer over the surface of the water. Let sit 10 minutes to soften. Add the sugar and corn syrup to the saucepan and bring to a boil, whisking constantly. Transfer to a bowl and cool the syrup in an ice bath for an hour or two until chilled.
While the syrup is chilling and when the tomatoes are cool, puree tomatoes in a blender or food processor and strain through a fine-mesh strainer. Do not puree so finely that the strainer won't catch the seeds and peel. Alternately, if you have a food mill, skip the blender or food processor and mill the poached tomatoes to get rid of skins and seeds. Measure 2 cups of the strained puree and chill until you are ready to proceed with the syrup. Set aside any extra puree for another use.
To finish the sorbet, combine the chilled tomato puree, sorbet syrup, lemon juice and salt in a mixing bowl. Blend with a whisk well until completely smooth and homogenized.
Spin the sorbet in an ice cream maker following manufacturer's directions. If you do not have an ice cream maker, pour the sorbet into a bowl or pan and freeze for an hour or until the edges are crystallized but it is still semi-liquid in the middle. Transfer it to a food processor or blender and process for a minute to break up the ice crystals. Return it to the bowl or pan and put it in the freezer for an hour longer, then blend or process again. Do this a third time, then leave it to freeze completely.
Makes 8 servings.
Ripening tomatoes
To ripen tomatoes, set them in a warm, but not hot, spot (60 to 70 degrees) and not in direct sunlight. To speed the process, put in paper bag or ripening bowl.
Recipe of the week: Jump-start morning with breakfast in a jar
Oct 04, 7:29PM
Jars are filled with muesli and a variety of other ingredients.(Photo: KAREN MILTNER staff photographer)
I am fond of Mason jars as a to-go container for lunch. Milk, soup, juice, yogurt never spill in my lunchbox when the lid is screwed on tight on those jars.
This summer, my weekday schedule has me running out the door really early. To make sure I don't short-change myself on the morning fueling, I've gotten into the habit of preparing oats-to-go jars the night before.
The technique for these breakfast jars — soaking rolled oats in liquid overnight in the refrigerator — is one I'm borrowing from the raw foodists, people who believe that the less heat that is involved with food, the better for your health. The long soak softens the oats so you end up with a soft, chilled porridge.
There's a word for this dish already: muesli. Around 1900, a Swiss doctor fed these soaked oats to hospital patients. Now the Swiss like to eat muesli for a light supper.
Thick-cut or old-fashioned oats work best for this technique. This may not matter to anyone who is not a raw foodist, but rolled oats have already undergone steaming before rolling and being dried again. In other words, they aren't entirely raw when you buy them.
Steel-cut oats, which are simply raw oat groats that are cut into pieces, simply won't soften enough to be palatable, so save those for days when you want to cook. (Tip: Steel-cut oats cook faster if you leave them to soak overnight.)
I mix one part oats, one part liquid, some fruits, nuts and whatever spices or flavorings I have lying around right in the jar, put the lid on and go to bed. I might even do several jars ahead if I know it's going to be an especially hectic week. When I do prep jars more than a day ahead, I wait to add the fruit.
Jars are filled with muesli and a variety of other ingredients.(Photo: KAREN MILTNER staff photographer)
This is my formula, more or less, for a half-pint jar, which is a perfect amount for a light weekday breakfast.
Mason Jar Muesli
Oats: Use 1/3 cup old-fashioned rolled oats or thick-cut oats.
Liquid: Use 1/3 cup of any liquid you choose. Milk, water, soy milk, any kind of nut milk (almond, hazelnut), juice (apple, orange), coconut water, kefir, yogurt all work well.
Spices and other flavorings: A pinch of cinnamon, cardamom, nutmeg or other spice is plenty. A half-teaspoon grated fresh ginger is invigorating. A teaspoon or two of malted milk powder, cocoa powder or grated coconut make it absolutely luxurious, as does a few drops of vanilla or almond extract.
Sweetener: One teaspoon is plenty. Besides white, brown and Demerara (a type of raw sugar), I like maple syrup, honey, homemade fruit jam (which I steal from another Mason jar), chutney, finely diced candied ginger.
Fruits and Nuts. About 1/3 cup will fill the jar to the top. In the fresh category, grated apple and pear are terrific, as are any sliced berries, peaches or apricots. If you are prepping jars more than a day ahead, add the fruit later. If you want to make your muesli super-filling (and more caloric), use a combination of dried fruits (mango, raisins, dried cranberries or cherries) and nuts (slivered almonds, chopped walnuts or hazelnuts, sesame seeds, peanuts, raisins.)
Here are five combos I have recently tried:
- Cinnamon-raisin: Oats, milk, cinnamon, golden raisins, sliced pear, raw sugar.
- Tropical: Oats, orange juice, shredded coconut, raw chopped peanuts, sesame seeds, mango chutney.
- Decadent: Oats, hazelnut milk, chopped hazelnuts, fresh raspberries, cocoa powder, sugar, vanilla.
- Peachy: Oats, soy milk, cardamom, sliced peach, slivered almonds, honey.
- Tart and toasty: Oats, yogurt, malted milk powder, dried cranberries, maple syrup.
Recipe: Lavender turns lemonade pink
Oct 04, 7:29PM
Lavender plant. (Photo: File photo 2011 , )
If you'd like to try lavender in a recipe, here's an edited version of a story Karen Miltner wrote that was published Tuesday, July 5, 2011:
Western New York grows a lot of edible herbs, but I've never thought of lavender as one of them.
Though the conditions are tough for the fragrant perennial shrub, a growing number of hobby gardeners and farmers are making a go of it. One of them is Halle Reed of Vandermark Farm in Scio, Allegany County.
Reed and other Allegany County growers are so inspired by the plant and its many uses (fragrance, medicinal, culinary) that they started Project Lavender in hopes of nurturing cottage industries and agritourism.
I asked Reed how she likes to cook with lavender. Her absolute favorite lavender dish is sautéed asparagus and eggs seasoned with lavender, fennel seeds and black pepper, and maybe some Romano cheese sprinkled on top.
On the savory side, "lavender blends well with anything that would taste good with rosemary in it, or tarragon," she says. She uses lavender for rubs on lamb and pork, with other spices such as rosemary and tarragon.
For desserts, lemon, berries and plums are lavender's natural friends.
Dried culinary lavender is available on its own. And it usually just contains the dried bud or flower.
If you have a source of fresh lavender, Reed says to use the entire sprig.
Either way, it is good to be cautious with the amount.
"Lavender acts like a pepper. Because of the camphor, the flavor will expand over time," she explains.
Dried or fresh lavender can be used two ways. For rubs, you can crumble the bud and blend it with other ingredients.
For liquids, you can infuse the buds and stems in the liquid and then strain them out before finishing the dish. I've used lavender this way for making ice cream and puddings.
This time of year, as the lavender starts to bloom, I especially like it in lemonade because the plant reacts with the citrus and turns it a light pink. The flower is also a gorgeous garnish to use on top.
Lavender Lemonade
From oprah.com. The original recipe created by chef Humphrey Morbeck. The recipe appeared in the August 2002 issue of O, The Oprah Magazine.
1 gallon water
3 cups sugar
7 sprigs fresh lavender (stems and buds), plus more for garnish
2 cups fresh lemon juice (from about 12 lemons)
½ cup fresh lime juice (from about 5 limes)
In a large saucepan, bring one gallon of water and the sugar to a boil. Remove from heat; add the lavender sprigs and lemon and lime juices. Cool to room temperature, strain, and chill. Serve on ice, with additional lavender for garnish.
Makes about 16 servings.
Apple recipe: One extra little step makes this the best apple crisp ...
Oct 04, 7:15PM
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RECIPE: Lime, honey add tart, sweet kick to chicken
Oct 04, 7:04PM
Honey and lemon is a classic pairing. At its most simple, tea with honey and lemon is a lovely way to warm up when the fall chill gets the better of you. The combination is also great in vinaigrettes and marinades when you want sweetness and tart lemony punch in a single dish.
But what about honey and lime? Even though it's a road less travelled, our recipe for Crispy Honey Lime Chicken proves it's a match made in heaven. Spicy chili powder and cayenne add heat, while cinnamon and cumin add warmth.
Even though the chicken is coated in bread crumbs, baking instead of frying keeps the oil levels in check while preserving the crunchy, crisp coating. Serve it on its own with a side dish, or chop it up for use in a wrap or on a salad.
CRISPY HONEY LIME CHICKEN
- 2 tbsp (25 mL) honey
- 1 tbsp (15 mL) fresh lime juice
- 1 tsp (5 mL) grated lime peel
- 1 tsp (5 mL) chili powder
- 1/2 tsp (2 mL) ground cumin
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) freshly ground pepper
- 1/8 tsp (0.5 mL) cayenne pepper
- 1/8 tsp (0.5 mL) cinnamon
- 2 cups (500 mL) soft fresh bread crumbs
- 1/4 cup (50 mL) chopped fresh parsley
- 1 tbsp (15 mL) oil
- 4 boneless skinless chicken breasts
Grease a 9x13 inch (23x33 cm) baking pan or line with nonstick foil. Combine first 9 ingredients (honey through cinnamon) in a pie plate. Combine bread crumbs, parsley and oil in a separate pie plate. Working with one piece at a time, dip chicken into honey mixture, turning to coat both sides. Place chicken in bread crumb mixture, pressing lightly so that crumbs adhere; turn to coat both sides. Place chicken in a single layer in prepared pan. Bake, uncovered, at 425ºF (220ºC) for 25 - 30 minutes or until chicken is cooked through and coating is golden brown. Serves 4.
ATCO Blue Flame Kitchen's column on healthy eating for busy families runs Saturdays in Fort McMurray Today.
For tips on energy safety, food or household matters, call 1-877-420-9090 toll-free, email bfkanswerline@atcogas.com r visit us online at atcoblueflamekitchen.com.
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