I'm sitting at my desk at work, waiting for the final minutes of Friday to tick away, popping bright orange cherry tomatoes like they're cherries (they're nearly as sweet) and rounding up some of my favorite food related tidbits from the last week or so. Here's what I've got...
CNET discusses a Japanese refrigerator that sprays out regular doses of Vitamin C to keep fruits and vegetables fresh.
Lelo in Nopo makes infused vinegars and packs them away in syrup bottles that her local coffee shop was tossing. Crafty, clever and frugal!
Growing up in Los Angeles, a regular dinner side dish would be a halved avocado, the center hole filled with Italian dressing. Design*Sponge features a souped up avocado recipe that evokes that era for me.
For most of us, the shift from August to September means it's back to school time. For restaurants, it's time to make the seasonal changes to the menu. It's a little less complicated with the bread situation, but the pastry cooks and our pastry chef have been talking about the new fall dessert items for a couple weeks now. They've been thinking, discussing, going back and forth, and hammering out details. It can be hard to come up with new menu items with all of the things you need to keep in mind: seasonal flavors, not repeating flavors too much, having a variety of options (different textures, temperatures, etc), keeping in mind what your guests will actually eat, thinking about possible allergies...
It's definitely a challenge, but trying to come up with new dessert ideas also makes me think about what I would most like to eat. These are my favorite dessert flavors. Tastes and flavor preferences are very personal, so what are some of your favorite dessert flavors?
1. I'll eat anything raspberry. Definitely my all time favorite. 2. Blueberry is delicious. 3. Hazelnut is so sophisticated yet satisfying. 4. I really enjoy lemon-y dessert. 5. I'm sorry, but I think chocolate is on everyone's list. 6. Mocha is also a favorite. 7. I love desserts that incorporate wine, red or white, sweet or not. 8. It's a toss up between strawberry and cassis (black currant).
Most college students who haven't returned to campus yet will be coming back today. To all those college students - Why not start off this school year by expanding your food options that may seem constricted if you're living in a dorm with no kitchen or simply living on a tight budget? I remember when I lived in a college dorm, and it seemed like I was doomed to eat peanut butter and jelly and a series of microwavable meals, mainly mac n' cheese, for the rest of my academic existence.
Luckily, there are several alternatives to ordering in pizza. If you don't have a kitchen, you can start with a series of different easy and tasty sandwiches. Making a salad does not require a kitchen. If you have access to an oven and stove, you can cook meals that will last several days. For example, you can freeze soup and chili and eat them months later. Cooking meals in bulk and freezing them is economical and will save you time spent in the kitchen later. So, put down your bowl of microwavable ramen noodles and view your options below:
If you're living in a college dorm with nokitchen:
Mix a salad with tomatoes, peppers, cucumbers, and walnuts. Walnuts have more omega-3 fatty acids than other nuts, and so, they're healthy for your brain. Tomatoes are full of fiber and vitamin C. Purchase pre-washed lettuce to save time.
Ah, the many sandwich options! Why feel stuck with peanut butter and jelly? Fill your sandwiches with lots of protein. Pastrami, turkey, lettuce, sliced tomatoes, mayonnaise, and mustard is a good classic.
Tuna fish is an easy delicious nutritious treat. You'll just need canned tuna fish, mayonnaise, lemon juice, and vinegar. You can add dried cranberries and raisins to make it sweeter.
Microwave vegetables. This is a great side to accompany your tuna fish. Besides the flavor, the best part is that it can take as little as two minutes. For 4 cups of broccoli, place it in a microwave-safe dish. Add a half cup of water. Cover and cook on high for two to three minutes per cup, or until cooked.
If you're living in a college apartment, with a kitchen:
Roast achicken. The preparation time is at most 20 minutes. It roasts in the oven for 50 to 60 minutes. While it's cooking, you can get back to studying. Just make sure that you keep an eye on the oven. The best part is that the leftovers can carry you through the week. You can use them to make chicken salad. Or, the next day, you can use the leftover chicken breast in a sandwich.
Make soup or chili. Butternut soup with cumin is my favorite soup during the fall. Like roast chicken, it'll last you longer than one meal.
Cook ahamburger. Hamburgers don't take long to cook, and they're rich and satisfying. Get a group of other students together and have a barbecue.
Prepare an omelette. Eggs are not expensive. The best part is the variety of ingredients you can add to the omelette.
I've always been thankful that I'm not allergic to anything. I breathe a sigh of relief every time I get to say "not that I know of" when the doctor asks if I'm allergic to anything. At the same time, I've always felt really bad for people who do suffer from food allergies. Lactose intolerance? You poor thing! What? You can't eat wheat/bread? I just don't think I could make it.
I realize that if you are one of the people who can't eat certain foods you get used to it and take it in stride. And of course, food labels are enormously useful in helping people avoid those dangerous foods. Even though there are more, manufacturers are required to list the top eight, which are responsible for 90% of allergic reactions. I'm sure all of these look familiar to any careful label reader!
1. wheat 2. soy 3. peanuts 4. tree nuts (almonds, walnuts, etc) 5, milk 6. eggs 7. fish 8. shellfish
The end of the summer can be distressing and sad. There are those of us who go back to school, and others who must say farewell to Summer-Fridays. There'll be fewer berries, nectarines, peaches, and plums. However, while we feel a nostalgia for summer produce, we can look forward to the colorful and delicious autumn harvest.
Below are 8 fruits and vegetables to anticipate this fall:
Figs - All year, we can enjoy dried figs. But, from now until early fall, markets sell the fresh tender succulent inverted flowers. The juiciness of these fresh figs tastes remarkable. And, from the perspective of a nutritionist, they have an extra high fiber content.
Pomegranate - The fruit alone looks gorgeous as a centerpiece. They can last up to three months if stored in the fridge. Its seeds are deliciously sweet, savory, and tart. And, they can be thrown into a salad or made into a sauce.
Grapes - We take them for granted the most since we can purchase them year-round. They're harvested in the fall. And so, you'll find a variety of different plump fragrant kinds, such as Thompson seedless, red globe, and Concord during fall.
Apples - Ah, the variety of apples we're about to see! There's 2,000 types grown in the U.S. My favorite are McIntosh. Besides savoring them plain, you can enjoy them in a pie, sauce, pancake, or cake.
Pears - Like apples, there are several varieties. Warm and soft poached pears are one of my favorite autumnal treats.
Squash - Thinking of the fall harvest conjures up images of dark green acorn squash, butternut squash, and of course bright orange pumpkins. I adore the sweetness butternut squash adds to a dish.
Parsnips - They are scrumptious in any roast vegetable mixture. Parsnips look like a white version of their orange springtime cousin, the carrot. Their flavor is brought out by being roasted, baked, or fried.
Cauliflower - It's in abundance during fall. Besides cooking it in boiling water and eating it plain with butter, you can transform it into a creamy sweet mashed vegetable dish.
What sorts of images of fruits and vegetables does autumn evoke for you?
It's the fourth Friday of August and my office is dead quiet. Half the staff is out on vacation and the other half is surfing the internet, trying to pass the minutes until it's time to go home. Here are some of the things I've been reading to make the moments fly by until the end of the day...
Looking for a greener way to do your grocery shopping? Check out the iZip Tricruiser.
If you grew up in California, then you probably have memories of getting ice cream cones at the Thrifty Drug store (now Rite Aid). They used a cylindrical scoop to dole out their ice cream and Kate has finally found one that replicates that experience.
There's been a lot of talk about summer cooking on the interwebs recently. It's the end of the season and the available produce is ridiculously abundant. However, who wants to spend too much time in a hot kitchen when the outdoor mercury is also near to bursting out of the top of the thermostat?
If you're one of the many people who prefer easier cooking in the summer, here's a round up of recipes for you.
This time of the year, I love going to the farmer's markets to try the many succulent and colorful tomatoes. Depending on the season, we can enjoy these fruity delectables into mid-fall. Like so many fruits and vegetables, there are plenty of varieties of tomatoes to try. Below are 8 with some history.
Heirloom - Within this category there are approximately 400 different varieties. Aesthetically, they look striking with their unusual coloring and size. I would not use them to cook with. They're preferable eaten on their own with fresh basil, mozzarella, and vinaigrette.
Big Rainbow - These large beefsteak tomatoes can weigh over two pounds. They've been growing in the U.S. since the early 1900s. They start off yellow, and as they ripen they resemble a green pinkish-red rainbow. They're perfect for sandwiches and cooking.
Brandywine - This is another beefsteak tomato. The Amish community has been growing them since the late 19th century. They're softer than Big Rainbow tomatoes and they're bursting with both sweetness and acidity.
Cherokee Purple - These small sized salad tomatoes are perfect for cutting in quarters. They were first grown by the Cherokee tribe as far back as the 1800s. If you have a sweet tooth, these are for you! They're probably the sweetest large tomatoes at the market.
Djena Lee's Golden Girl - Tomato breeder Djena Lee created this deep yellow variety in the 1920s. They're known for their intense taste and sugar-acid balance. Cut them for your summer salad.
Green grape - This yellow-green cherry tomato has a relatively short history. It was created in the 1980s by being bred between four different heirloom tomatoes. They look like muscat grapes and are great for snacking.
Currant red - These tart cherry tomatoes are the smallest ones available.
Yellow Pear - This gorgeous yellow pear shaped small fruity tomato is great for snacking with grey sea salt mixed in with greens.
What are some interesting tomatoes you've tried so far this season?
Summer time is hot. Where I live, it's in the upper 90s every day. It makes me want to tear into a frozen treat at any moment. If summer time makes you crave anything frozen, maybe some of these will get your mouth to watering and your feet headed toward the freezer.
1. Here's a whole half dozen ideas from LifeHacker. 2. These FrostBites and FrostTeas look mighty good. 3. The butterscotch banana pops from Parenthood.com may be a variation on a theme, but pretty tasty-looking. 4. The creamy, fruity pops from Frutto della Passione look quite tasty. 5. Here's some more frozen watermelon-y goodness from Eating Out Loud. 6. Why not try some easy strawberry frozen yogurt from Baking Bites? 7. This hilarious post about making an ice cream sandwich is worth a read. 8. For those of us watching our weight, eDiets has a few suggestions about frozen treats under 100 calories.
By August, I usually find myself exhausted by the constant oppressive summer heat. The sweltering heat drains all the energy out of my body and leaves me walking to work sluggishly. To combat this end-of-summer lethargy, I hydrate myself throughout the day by drinking water.
Drinking water is not the only way you can refuel your body during the summer. Many fruits and vegetables can help you meet 20 percent of your daily fluid needs. Also, doctors have proven that a diet rich in H20-loaded foods can prevent dehydration and foster a feeling of fullness without adding too many extra calories. Below are 8 fruits and vegetables that can help recharge your body:
This past weekend, I visited my boyfriend's uncle's garden in New Jersey. It certainly lives up to its nickname, The Garden State. We tasted a wide assortment herbs and vegetables. The one that left the longest impression on my palate was the parsley. Perhaps, it was because I just recently purchased the most incredible tabbouleh from Sahadi's while in Brooklyn.
Normally, we use parsley as a garnish. This shiny green herb that originated in Iran is in season and could be the focal point of many dishes. During the oppressive August heat, I find it to be deliciously refreshing. Although, we tend to use this herb to enhance flavors in soups, casseroles, sauces, and salads, we can also use it as the centerpiece of a meal. Below are eight recipes that will make parsley shine:
It's Friday afternoon. It's August. I, for one, would rather be at home doing something interesting with the quart of blueberries that have been patiently waiting on the bottom shelf of my fridge for the last week than sitting behind my computer. However, someone must hold down the internet, and so I carry on, doing a little work for my real job and searching the internet for tasty bits to keep you Slashfood readers salivating.
Of the many things I love about the city in which I grew up, one is that fact that people are permitted to keep chickens in their backyards inside the city. Tour de Coups is an annual neighborhood tour of the coops in which those chickens live. How I wish I could have gone!
My cousins Dan and Sabrina are just weeks away from the arrival of baby #2 and the whole family is waiting excitedly. This week, both The Kitchn and The Wednesday Chef have asked for tips on good foods to take to new moms. I'm bookmarking both posts for near future inspiration.
Loobylu tells the story of her mother's chocolate cake and how she never seemed to be able to make it correctly. A baking session with her mom revealed that her mom had given her a recipe that wasn't quite right. Cake sabotage!
A clever tip from Not Martha about how to preserve your beer bottle cap when opening, thus enabling you to put it back on the bottle and save the balance of your beer for another time.
College cafeterias go trayless to save on food waste, a nation of undergrads wonders how they'll carry five plastic cups of juice now.
There is usually a lot going on in the world of beer, and this week is no different. Here are some of the headlines from this week that I find most interesting. If you have some interesting beer news, I hope you'll share it!
1. Sapporo is coming out with a premium pilsner style style beer that even has pictograph instructions on the side. 2. In other Japanese beer news, there's a new black beer created to be paired with the official food of summer, eel. 3. Früli, a new strawberry beer that's taken Europe by storm, is on its way to the US. 4. Beernews wants to know if the pumpkin beers coming out now are early, or just leftover from last year. 5. Colorado's Wynkoop Brewery is brewing a new porter to raise money for gorilla conservation. 6. Scientists and brewers are coming together to craft beer from 45 million year old yeast. 7. There's a small rain forest mamal that drinks more than you can and never gets drunk. 8. Forbes.com reports that Anheuser-Busch sales are up this year on Bud Light Lime, just before its sale to InBev.
If your kitchen gets as hot as mine, cooking during the summer can become incredibly oppressive. It's this time of the year when I explore the many delicious meals I can prepare that do not involve cooking. In the beginning of June, fellow blogger Marisa McClellan wrote a post about a no-cook dinner. Recently, I have been preparing a variety of sandwiches that do not involve cooking. Below are 8 savory sandwiches for picnics this summer:
Fresh mozzarella, arugula, tomatoes, roasted red peppers, and olive oil
Berkshire ham or Red Wattle ham, butter, and Comté cheese
During the summer, I prefer lighter sandwiches. I am more inclined to make myself a simpler sandwich with greens, olive oil, and a light fresh goat cheese.
What kinds of sandwiches do you make during the summer?
I just got back from my trip to San Francisco, where I took a class on artisan bread making at the San Francisco Baking Institute. I have to tell you it was great, and I'm more enthused about my chosen profession than ever. In that spirit, I'd like to share with you a few of my favorite baking blogs and websites. Hopefully, you'll find something new, or just nod in agreement if you read the same blog.
1. The Fresh Loaf is a great place to go for bread questions. 2. I love all the different kinds of stuff that Baking Bites talks about. 3. Joe Pastry has great tutorials, and is just a fun read. 4. I always find neat recipes and ideas on Bakers Banter. 5. Did you know that Rose Levy Beranbaum has a blog? 6. The Engineer Baker is an entertaining, as well as educational, read. 7. Here's one for the cake decorators out there. 8. Some more cake decorating fun with the Baking Project.
A jar of honey can become a sticky mess. Next time you're adding honey to another dish or a mug of tea, use a honey dipper to prevent a thick gooey layer from spreading.
There's been a lot of talk about summer cooking on the interwebs recently. It's the end of the season and the available produce is ridiculously abundant. However, who wants to spend too much time in a hot kitchen when the outdoor mercury is also near to bursting out of the top of the thermostat?
Summer time is hot. Where I live, it's in the upper 90s every day. It makes me want to tear into a frozen treat at any moment. If summer time makes you crave anything frozen, maybe some of these will get your mouth to watering and your feet headed toward the freezer.
Chocolate-stuffed bananas on the grill
Tyler Florence welcomes new daughter
Beware kids' menus!
