Posts by Monika Bartyzel at Slashfood

What are your foodie limits?

Posted May 16th 2008 10:05AM by Monika Bartyzel
Filed under: On the Blogs, Food Quest

"I wanted to be The Girl Who Is Not Afraid To Order Tripe And In Fact It Makes Her Even Cooler And All The More Sexy Because She Enjoys It. Alas, it was not meant to be." Carol at French Laundry at Home

Here, here! I don't know about you, but this sort of rationale is what made me a foodie. I was a fairly picky eater growing up. I wasn't so bad that I'd eat PB&J for every meal, but if they weren't like the usual meat-potato-veggie triumvirate, or something else I'd eat normally, I'd get testy. If you were at the Mexican restaurant about 25-years ago where a little blonde girl went nuts because her beef was shaved instead of ground, that was me.

But then I got older, moved to the big city, and shed many of my food inhibitions. I hated it when my friends gazed at me in disappointment whenever I wouldn't try anything. I couldn't say no when someone slaved over a hot stove to bring me a meal full of food I didn't like. Soon, eating became an adventure -- discovering new tastes, learning about the foods, making meals fresh and fun.

Continue reading What are your foodie limits?

When sea salt meets the wonder of vanilla

Posted May 12th 2008 7:02PM by Monika Bartyzel
Filed under: British Isles, Fish, Spices

vanilla salt with green onions and tilapia

I have a weakness for great gourmet oils, vinegars, and spices. This makes every trip to my favorite foodie store that specializes in these three things divine torture, and an exercise in failing restraint. I try a million different flavors, and I have even been known to finish off a small cup of vinegar like a shot. I go into a foodie haze and I can't be stopped.

Last week, I met up with a friend to go to that sinisterly tasty place and made a new discovery: Halen Mon Sea Salt with Taha Vanilla, which merges sea salt from Wales with Tahitian vanilla. (Details) It's delicious -- and I say this as someone who steers clear of flavored salts. The mixture offers the sharpness of the salt with the sweetness of super-tasty vanilla. I couldn't help but buy some.

Continue reading When sea salt meets the wonder of vanilla

The divine iced beverage: Julep Iced Tea

Posted May 12th 2008 4:33PM by Monika Bartyzel
Filed under: Teas, Food Porn , Recipes, America, Sugar

The other day, I blogged about my awesome Big Book of Backyard Cooking. In the review, I mysteriously mentioned my favorite iced tea recipe, but I didn't want to go into detail until I could share pictures of all the tasty ingredients. So, over the weekend I ran to the store twice (because I lazily didn't check my food supply before going the first time), and whipped up a nice batch of my absolute favorite iced beverage: Julep Iced Tea.

Instead of bourbon, which keeps many a folk sauced at the Kentucky Derby, this recipe uses a super-potent batch of English Breakfast tea. It takes a little more effort than your usual iced tea, but it's well worth the effort. Julep Iced Tea is super tasty, with that immediate kick of fresh mint and the sweet, sugary aftertaste of lemony tea. Check out the recipe after the jump and the gallery below.

Gallery: Julep Iced Tea

Continue reading The divine iced beverage: Julep Iced Tea

The Big Book of Backyard Cooking, Cookbook of the Day

Posted May 11th 2008 12:00PM by Monika Bartyzel
Filed under: Books, Grilling, Cookbook of the Day

It's spring, and as the air continues to warm, eyes glaze over with the thought of great grilled food and backyard feasts. For me, that used to mean tasty, barbeque, sauce-laden steaks, or my old roommate's frequent marinated chicken souvlaki. But then I got a new cookbook, one that has been my backyard, outdoor bible for a few years now -- Betty Rosbottom's The Big Book of Backyard Cooking.

It's not a fancy book. There are no delicious pictures of grill marks and icy drinks, but that's okay. There's more room for recipes and flavor combinations, and really, it's not like we don't know what some potato salad or a grilled hamburger looks like. But it's more than just the mainstays. This recipe has just about every sort of meal you could dream of eating outside, from the bites you grill to the sides you make ahead of time -- from hot dogs to boiled lobster, sandwiches to tasty salads, cool drinks to desserts.

Some recipes are as simple as a steak with a simple, tasty sauce. Others infuse the flavor throughout, like my favorite Lemon Dill Chicken Burgers and the insanely tasty Spicy Fried Corn, Vidalias, and Red Peppers. There's lots of classic recipes, as well as little twists to make your old favorites new. I've found this to be not only the perfect book for creating a large barbeque menu, but also for quick sauce ideas and year-round treats. Plus -- it has a recipe for the best iced tea I have ever had -- but that will come soon, in a separate post.

If you're looking to switch up your old outdoor mainstays, or add a little variation to your menu, Rosbottom's book is for you. It's clear, diverse, and ridiculously handy.

100 Mysteries of fresh, Ayurvedic tea

Posted May 9th 2008 2:02PM by Monika Bartyzel
Filed under: Teas

There's nothing quite like the sharp, fresh flavor that comes from a cup of freshly brewed, loose leaf tea. These days, there's lots of great flavor combinations to choose from, but one of the best that I've found so far is 100 Mysteries Ayurvedic Tea from the Toronto-based company Tea in the Sahara.

The jumbled mixture of coconut slices, cardamom, organic rooibos, apple, cinnamon, ginger, pepper, and large almond flakes look good, but I assure you -- it smells and tastes even better. The sharp scent of the cardamom is made creamy by the almond, while the apple and ginger make it light and slightly fruity. The smell is so good, like many fresh tea mixes, that it would make one heck of a potpurri air freshener as well. As for the taste, it's like a gentle berry tea beefed up by the thick, creamy taste of the almond and coconut, with that great blast of rooibos flavor.

Yes, I'm quite fangirl about this tea flavor, but just look at that mixture. How could you refuse it?

There's also no muss to this blend. For the perfect cup, they ask for 1 tsp of leaves added to boiling water and steeped for 5-7 minutes. If you make a pot, the leftovers make one heck of a tasty iced tea to boot.

Super tasty and super easy saltine candy

Posted May 9th 2008 10:32AM by Monika Bartyzel
Filed under: Recipes, Candy, Baking

In a flurry of childhood memories last year, I picked up a big box of saltines, jonesing for that salty taste of my youth. Unfortunately, I bought a cheap brand and they tasted like crap. They sat in my cupboard, got stale, and finally, I was determined to make use of them. Half got crumbled into crumbs, and the other half met a sugary fate I found online: saltine candy. I saw this simple recipe everywhere, and quickly became determined to try it.

The result: I baked up a crunchy, tasty candy treat. This is the type of thing you make for company, or if you live with a lot of other people, because it's way too easy to eat too much of it yourself. It's devilish sugary goodness, and so very easy and quick to make. Check out the recipe after the jump.

Continue reading Super tasty and super easy saltine candy

Kids' Menu: Cinnamon sugar drop cookies

Posted May 8th 2008 3:03PM by Monika Bartyzel
Filed under: Dessert, Baking, Mother's Day

Finally, there's dessert. A few years ago, I made these sugar drop cookies from the Joy of Cooking and they went over really, really well. The dough is easy to mix up, and the kids (ages 4-5) loved rolling and sugaring the balls before they were put into the oven. It's really easy to do and a lot of fun without too much mess.

Sugar Drop Cookies
Yields about 6 dozen cookies

2 1/2 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1 cup sugar
3/4 cup cooking oil
2 eggs
1 teaspoon vanilla

Preheat the oven to 375 degrees F.

In one medium bowl, sift together the flour, baking soda, salt, and cinnamon.

In another, beat together the sugar and oil until blended. Add the eggs one at a time, mixing thoroughly after each addition. Add the vanilla and beat until well combined.

Add the flour mixture to the oil mixture and mix well.

Now here comes the fun part.

In one or two small bowls (depending on the number of mini cooks in the kitchen), pour some granulated sugar or sprinkles. Take a small amount of the dough and roll it back and forth between your palms to get a 1/2" ball. When it's shaped, dip it into the sugar, cover all sides, then place the balls about 1" apart on a parchment-lined baking sheet. Try not to lick your fingers before grabbing batter for the next ball.

Bake until the cookies stop looking sticky -- approximately 10-12 minutes. Cool on a wire rack and then devour.

Kids' Menu: Lasagna

Posted May 8th 2008 3:03PM by Monika Bartyzel
Filed under: Dinner, Mother's Day

I don't know why, but for years I was convinced that lasagna was hard to make. It tasted so good that it had to be difficult. Then I finally made my own, which you can see above, and the rest was history. Below, I'm going to adapt my first and favorite lasagna recipe for the young ones. It will cut a little bit of the flavor, but it will simplify things a whole lot. Still, it's a bit more involved than the other recipes, but should be just fine with a little supervision.

3-Cheese Lasagna
for a 13x9 dish

Ingredients:

Ground beef -- approximately 12 oz, or 3/4 of a pound
1 cup chopped onion
2 tbsp minced garlic
1 bottle tomato sauce (preferably a thick garlic or cheese-based variety)
Lasagna noodles -- approximately 15
30 oz of ricotta cheese
10 oz package of thawed and drained frozen spinach -- squeezed dry
2 large eggs
1 cup grated parmesan
4-5 cups grated mozzarella

Saute onions and garlic in oil on medium heat until softened. Add the ground beef, and break into pieces with a spatula while it browns. Once browned, add tomato sauce and let it simmer for a little bit before turning off the heat.

Meanwhile, combine the ricotta, spinach, and 3/4 cup of the parmesan together in a bowl, then mix in the eggs.

When all the ingredients are set, layer ingredients in dish as follows:
-Spread a thin layer of sauce in the bottom of the dish -- about half a cup.
-Overlap 5 no-cook noodles on top of the sauce so that they span the entire dish.
-Spread half of the ricotta cheese mixture on the noodles.
-Sprinkle about 2 cups of mozzarella.
-Spoon another 1-2 cups of sauce next.
-Repeat the steps once.
-Add a layer of noodles.
-Top with remaining sauce, and then remaining mozzarella and parmesan.

Cover the dish with aluminum foil and put it in the oven for 40 minutes before uncovering it carefully and baking for another 40 more -- until the lasagna is bubbly.

Kids' Menu: Garlic bread

Posted May 8th 2008 3:03PM by Monika Bartyzel
Filed under: Bread, Mother's Day

Oh, the wonderful, wonderful world of garlic bread. I don't know if there is a more simple or tasty concoction than bread, butter, and garlic. (Unless we're talking about making it into bruschetta, but that's a whole different recipe.) It's so tasty, and pretty much the perfect accompaniment to lasagna. To make it even better -- it's another super-simple recipe for the kids.

Garlic Bread

There are two main suggestions I have for kids, depending on their skill level, tastes, and interest.

To make the super-simple variety:
Very lightly toast some slices from a fresh baguette.
Spread butter on the slices, or drizzle olive oil.
Sprinkle the bread with garlic powder.
Bake or broil at super-high temperature until bread is browned nicely.

To make the more gourmet variety:
Take a small baguette and carefully cut slices -- without cutting through the bottom and removing each slice.
Make a garlic butter by combining a few minced cloves of garlic, a smidge of salt, a tsp or tbsp of olive oil, and about a quarter cup of butter. If you want it a little herby, add some minced remnants of the fresh basil from the caprese.
Spread this butter in between the slices of bread.
Wrap the loaf in foil and back in a 350°F for about 15 minutes. Carefully open the foil and bake for another 5 or so, until browned and crunchy.

Kids' Menu: Miniature speared caprese salad bites

Posted May 8th 2008 3:03PM by Monika Bartyzel
Filed under: Soups/Salads, Mother's Day

Years ago, my friend showed me pictures of her tasty speared caprese salad appetizers -- a mainstay at her cocktail parties. Now, whenever it comes time to think about funky salads or tasty appetizers, I think back to her skewers and wonder how I can change them up into something new. What follows is one way that is absolutely perfect for kids.

Miniature Speared Caprese Salad Bites

Ingredients:

Miniature balls of bocconcini
Cherry tomatoes
Fresh basil
Sea salt
Freshly cracked black pepper
Extra-virgin olive oil
Vinegar (optional)

Plus: plastic cocktail swords

Assembly:

All the kids need to do is grab a cocktail sword, and alternate between the ingredients until its full. The easiest way would be to either do a cheese-basil-tomato-cheese configuration, or a tomato-basil-cheese-basil-tomato configuration. How much will fit on each sword depends on the size of the tomatoes, and the cheese. If size becomes an issue -- cut the bocconcini and tomatoes in half before skewering.

If your kids are allowed to use knives, they can slice the tomatoes in half first, or keep them whole. If you're not able to get fresh basil, substitute a sprinkling of the dried variety. It's not quite the same, but it will do in a pinch.

After they're assembled on a plate/tray, drizzle lightly with your evoo (and vinegar if it's being used) and then sprinkle the top with some salt and pepper.

What results is a fun appetizer or finger food start to the dinner, and it's one that your kids can have fun both making and playing with after -- once the mini salads have been eaten.

A menu for kids who want to cook for mom on Mother's Day

Posted May 8th 2008 3:03PM by Monika Bartyzel
Filed under: Dinner, Recipes, How To, Mother's Day

Sometimes, nothing is as special as a hand-made gift from a kid. However, when we're talking about food, it's sometimes better to plan and prepare, rather than fall victim to a tyke's whimsical and questionable cookery. (Not to mention the potential mess that will result from willy nilly cooking kids.) What follows is an easy to whip up menu for kids to make mom on Mother's Day. It's tasty, easy to prepare, requires minimal parental intervention, and can be adapted to your kid's age and cooking prowess.

On the pages that follow, you will find:

Miniature Speared Caprese Salad Bites
Garlic Bread
Lasagna
Cinnamon Sugar Drop Cookies

Get your kids cooking and have a happy Mother's Day!

*Note: Much of this menu is really easy, but please supervise and help the kids to make sure they're prepping and cooking each bit safely.

Carnivorous Moms: Misc. Goodies and Funky Wrapping

Posted May 7th 2008 7:00PM by Monika Bartyzel
Filed under: Meat, Mother's Day

The basics have now been covered, but there are a number of other little goodies that can be added to the mix. Pick up a mortar and pestle so that mom can grind her own rub spices together. Pick up a package of good steak knives for at-the-table devouring. Add a tenderizer or butcher's string if mom likes to wrap meat around other tasty bits of food. Grab some tongs for easy flipping.

Once your pile of gifts is collected, it's time for wrapping. A box with a nice wrapping job is always nice (especially with bacon wrapping paper!), but you could also wrap for the theme. Go to your local butcher and request some butcher paper. Wrap each bit separately, or together in a box, with the paper, and then affix the paper with some tape. Instead of adding ribbon, use some string, and the gift will be just like a great piece of meat picked up at the butcher's.

Carnivorous Moms: Meat Thermometer

Posted May 7th 2008 7:00PM by Monika Bartyzel
Filed under: Meat, Mother's Day

Adding a good thermometer to the gift mix takes out the meaty guesswork. Instead of guestimating and potentially ending up with a piece of meat that is too dry or too pink, the thermometer allows mom to grill up some perfect meat without careful timing or those unappealing slash marks to check the meat's insides.

The best bet is an instant-read thermometer like the well-reviewed Taylor Waterpoof Digital Thermometer. If you want something more multi-functional, you could pick up a probing oven thermometer, but reviews for the myriad of brands are all over the place -- 5 people will love it while another 5 will hate it. Also, it's a lot easier to deal with one straight-forward part, rather than the particulars of the in-oven probe variety.

Carnivorous Moms: The All-Important Pan

Posted May 7th 2008 7:00PM by Monika Bartyzel
Filed under: Meat, Mother's Day

It's all well and good to have a perfectly cut and dry-rubbed piece of meat, but if you have nothing to grill it on, what's the point? For indoor grilling, there's nothing like the simplicity of a cast iron grilling pan. You don't need a free outlet to plug it in; it'll last forever; and it stores away easier than any other indoor grilling method. (It's also perfect for super-tasty grilled cheese, and other grilled wonders.)

Now, the one challenge with this pan is cleaning it. However, I've always found the following to work, so just write out the directions and include it with the pan.

To clean the pan, it must be warm or hot. If you can't clean it immediately after cooking, while your meat is resting, then just reheat it a bit when you are ready to clean. If there is an over-abundance of oil, get it out first, but otherwise, pour some thick salt crystals (or small in a pinch) in the pan, grab a paper towel, and rub between each grill bar -- making sure to have the salt rubbing against the stuck on bits of food. If some pieces still don't come off, carefully scratching it with something like a butter knife should work. After your first pass across the pan, rinse it, then look for missed spots, add more salt, and rub again. After a few passes, it should be clean. Then, dry it with a paper towel, take a little bit of vegetable oil and rub it into the pan with some more paper towel. Viola! One clean and shiny pan awaits the next grilled meal.

Carnivorous Moms: Meat Charts

Posted May 7th 2008 7:00PM by Monika Bartyzel
Filed under: Meat, Mother's Day

This is a quick-to-make and almost no-cost part of the puzzle. One of the handiest gifts you can give in this pack is a collection of meat charts. VirtualWeberBullet has a bunch of pdfs that outline exactly where each piece of meat can be found on a variety of animals -- cows, pigs, and lambs.

One like the beef cut chart above is particularly handy -- it not only shows what each type of beef looks like, but which pieces are appropriate for grilling (as well as roasting, stewing, and the rest of the cooking methods).

You could print them out and put them in a folder, laminate them, stick some magnets to the back so they can hang out on mom's fridge, or just simply slip them into a cookbook.

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What are your foodie limits?

When sea salt meets the wonder of vanilla

The divine iced beverage: Julep Iced Tea

The Big Book of Backyard Cooking, Cookbook of the Day

100 Mysteries of fresh, Ayurvedic tea

Super tasty and super easy saltine candy

Kids' Menu: Cinnamon sugar drop cookies

Kids' Menu: Lasagna

Kids' Menu: Garlic bread

Kids' Menu: Miniature speared caprese salad bites

A menu for kids who want to cook for mom on Mother's Day

Carnivorous Moms: Misc. Goodies and Funky Wrapping

Carnivorous Moms: Meat Thermometer

Carnivorous Moms: The All-Important Pan

Carnivorous Moms: Meat Charts

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