Posts filed under 'Food Press'
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"From Scratch?" BBQ Beef Ribs ready to go into the oven.
Michael Pollan’s recent article, Out of the Kitchen and onto the Couch has got me in a lather. It is a long article, worth reading, especially if you work in the food biz. Its basic premise is that true cooking is archaic and that Americans prefer to be entertained by cooking, instead of simply enjoying cooking.
According Harry Balzer, who was interviewed for the article, Americans are no longer cooking, we are simply assembling and re-heating. Hmmmm. This is not good. According to Balzer, even if Americans wanted to start cooking from scratch again, they can’t because "the skills are lost." WHAT?!
If this is true, why do sites like Taste Spotting exist? There are more than 10,000 food blogs online, with more being created everyday. Even Amanda Hesser has embarked on a new venture that will rely on homecooks to produce a cookbook. It is tough to find a parking spot at Saturday’s Portland’s Farmer’s Market. I am assuming that people are actually cooking the products that they purchase at the market. Right?
My kitchen is atypical. Depending on my workload, I could be cooking from scratch or whipping up quick and easy meals that depend on convenience foods.
When I cook soley for the purpose of feeding my family, it is a mixed bag. I make homemade coleslaw dressing but I use pre-shredded cabbage. The ribs, pictured above, were rubbed with a purchased BBQ spice rub and finished with homemade BBQ sauce. Spaghetti with store-bought meatballs and jarred sauce appears on my table weekly, usually on the busiest night of the week.
I do make homemade meatballs, just not all the time. I am also a big fan of takeout pizza and takeout Thai food, especially when it is just too hot to cook or when I would like to have a night off. Just for the record, my yoga night is "hotdogs and baked beans night" here at Casa Mayone. We also eat alot of eggs. Canned beans are one of my best friends in the pantry.
In the midst of my dismay, I did an informal survey of family and friends. I needed to know who was buying all of the pot roasts, chicken leg quarters, potatoes and onions? I am happy to report that in my middle of the road America, we are cooking, maybe not from scratch all of the time, but my friends and family are cooking and cooking consistently.
Flavorista Dave makes homemade yeast bread and from scratch chocolate cake for his children’s birthdays. Flavorista Kitty is making sure that her children are learning to cook. Flavorista Kevin makes pies, beautiful, outstanding, gorgeous pies. Flavorista Monica cooks like crazy; she is a vegetarian; her husband and daughter are carnivores and her son is allergic to eggs and dairy. I have witnessed my food loving, teenage nieces prepare restaurant-worthy Greek salad wraps, at home. Flavorista Rose has taught them well!
When one cooks at home, there are big budget gains. It costs roughly twice as much to eat out instead of eating at home. There are also nutritional benefits to cooking and eating at home; you can watch calories and salt; you can notch up the veggies; you can use healthy fats like olive oil in place of butter.
What is the biggest benefit to eating at home? Hands down, it is the family table. Sitting together, saying grace and breaking bread is the highlight of my day, even if frozen corn steamed in the microwave is on the table, alongside homemade mashed potatoes (or biscuits) and meatloaf.
I’d love to hear your thoughts about cooking. I want to believe that home cooking is not a lost art form. As much as I enjoy watching the queen of butter, Paula Deen; I am not ready to accept that dinners based on condensed soups, cream cheese and mayonnaise are the future of American cooking.
Call me a culinary Pollyanna. I am off to the kitchen. First, I am going to put on my rose-colored glasses, then I am going to get out my whisk so I can make some salad dressing from scratch. 
August 22nd, 2009
This recipe was featured in the newest issue of Hannaford fresh. As I have mentioned, we are big lovers of ice cream in this house and this is especially true in the summer months. We tend to stick to a few favorite recipes, but I had to give this recipe a try. It was written by my friend and fellow ice cream lover, Lisë Stern. With three ingredients and no time on the stove; this recipe was written with children in mind.
Milk Chocolate Ice Cream from July/August fresh
1 1/2 cups store-bought chocolate milk
1/2 cup chocolate syrup
2 cups heavy cream
1. In a medium-size bowl, stir together all ingredients. Refrigerate for at least 10 minutes or as long as overnight to allow flavors to blend, then pour into the bowl of an ice cream maker and proceed according to manufacturer’s instructions. Most machines produce finished ice cream in 25 to 30 minutes.
2. If you like soft-serve ice cream, eat immediately. Otherwise, transfer to a container with a tight-fitting lid and store in the freezer until it reaches the desired consistency. It will be firm but still soft after 1 hour. When stored overnight, this ice cream becomes very firm. It will keep, frozen, up to two months. Let sit at room temperature for 5 minutes and run an ice cream scoop under warm water before scooping.
Source: Courtesy of Hannaford fresh magazine July-Aug 2009
July 28th, 2009
When it comes to summer desserts in Maine, whoopie pies are right up there next to blueberry pie. We were at a friend’s house for dinner last week and at some point, the conversation turned to whoopie pies. My friend Elaine was remembering when we were testing these whoopie pie recipes. She very happily volunteered as a taste tester.
Making whoopie pies requires about as much effort as making a cake from scratch. After all the accolades, you will know the effort was very worthwhile. Bring a batch of these classic whoppie pies to the next cookout and you will be everybody’s favorite guest.
Classic Whoopie Pies featured in Hannaford fresh July/August 2008
Our version of the classic, original whoopie: dark chocolate cakes with fluffy, vanilla-flavored white filling. Real butter makes the filling especially tasty.
Cook’s Note: Spraying the measuring cup with nonstick cooking spray helps the marshmallow creme come out more easily.
Dark Chocolate Cakes
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup packed dark brown sugar
2 eggs
3 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tsp. baking soda
1 tsp. salt
1 1/2 cups low-fat buttermilk
1 1/2 tsp. vanilla extract
1/2 tsp. instant coffee
Vanilla filling
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 tsp. vanilla extract
2 3/4 cups confectioners’ sugar, sifted
3 cups marshmallow creme, such as Marshmallow Fluff
1. Preheat oven to 350 degrees F. Coat two baking sheets with cooking spray or line with parchment paper and set aside.
2. In a large mixing bowl, use an electric mixer on medium speed to mix butter and brown sugar until well blended, about 3 minutes. Add eggs, one at a time, mixing until smooth after each egg. In a separate bowl, stir together flour, cocoa powder, baking soda and salt; set aside. In a 2-cup liquid measuring cup, stir together buttermilk, vanilla, and instant coffee until coffee is dissolved (this may take a minute or so); set aside.
3. Add half the flour mixture to the butter mixture and mix on medium speed until smooth, scraping down mixing bowl with a rubber spatula. Add half the buttermilk mixture and mix again on medium speed until smooth and slightly fluffy in texture. Repeat with remaining flour and buttermilk, and mix until smooth. Batter will be thick and slightly springy when done.
4. Drop 2-Tbsp. portions of batter onto prepared baking sheets, leaving 2 inches between each portion to allow for spreading. Bake 11 to 13 minutes, until puffed and set but still soft when touched lightly with fingertips. Let cakes cook for 3 minutes on baking sheets before transferring them to wire racks to finish cooling, about 15 to 20 minutes. Repeat with remaining batter.
5. Prepare filling while cakes are baking and cooling. In a large mixing bowl, use an electric mixer on medium speed to mix butter and vanilla until creamy. Add half the confectioners’ sugar and mix on low first to combine, then on high until smooth. Add remaining confectioners’ sugar and mix again. Scrape down sides with a rubber spatula. Add marshmallow creme and mix on medium high until filling is smooth and fluffy, about 3 to 4 minutes.
6. Assemble whoopie pies. Spoon filling onto the flat sides of half the cakes, dividing it evenly. Top with remaining cakes, flat side against the filling, rounded side up. Serve immediately, or wrap and store at room temperature for up to two days, or in freezer for up to two months.
Source: Hannaford Fresh Magazine, July/Aug 2008
July 26th, 2009
‘Tis cherry season - hooray! Most grocery store cherries are sweet bing cherries. If you are lucky, you might find some Rainier cherries, yellow tinted with a bright, peachy red hue.
Now we know that a big bowl of cherries is a superb way to end a summer dinner, but we rounded up a few other options, in case you are feeling industrious.
Ice Cream Sundae Pie from Whole Foods
Ricotta and Cherry Strudel from Epicurious
Fresh Cherry Soup with Lemon Sorbet from Food and Wine
Brandied Cherries from Saveur
Sour Cherry Crumb Cakes from Martha Stewart
Fresh Cherry Cobbler from All Recipes
Fresh Cherry Crostata from Michael Chiarello
June 19th, 2009
I recently made a batch of Coconut Almond Macaroons from Martha Stewart’s Living. The macaroons were supposed to be delivered to flavorista Mimi, but husband Marco got to them first. After 12 years of marriage, I learned that my husband LOVES macaroons (he ate almost every macaroon that I baked). I wonder what other surprises he might have tucked away?
If you have never made homemade macaroons, you should give it a whirl. Most macaroons are made in one bowl with a wooden spoon. They are a perfect cookie to make with children. The recipe above is exceptionally good: Toasty on the outside; soft and chewy on the inside and just the right balance of sugar-sweet coconut and crunchy almonds. The recipe can be easily doubled.
Be sure to use dried coconut as compared to sweetened flake coconut. I used lightly crushed, sliced almonds and I also added 1/4 tsp. almond extract in addition to the vanilla extract called for in the printed recipe. The cookies really come together in the oven, so don’t be too concerned if they seem crumbly before they go into the oven.
For the recipe click here.
June 16th, 2009
Recently, I was lucky enough to work on an assignment for fresh magazine about Portuguese cooking. I interviewed Ana Ortins, an expert on the cuisine of Portugal.
My first experience with Portuguese specialties was in the early 90’s. I was managing Turner Fisheries in the Westin Hotel, Boston and my PM bus staff was principally Portuguese. How I miss the treats that my Nando and Freddie would deliver: Chorizo in Crusty Rolls, Kale Soup, Fish with Spicy Pepper and Paprika Sauce, Sweet Rice Pudding and Trutas (sweet potato pastries).
Anyway back to the fresh recipes, the finished article included recipes for Broa (yeast leavened corn bread), Spicy Clams with Chorizo and Onions, Tuna Steaks and Potatoes with Spicy Pepper Sauce and Bolo de Ceraveja (beer cake).
Working on this article really changed my opinion of paprika, a humble culinary staple. The Portuguese deftly use paprika in what seems like almost every dish and the result is an extra layer of flavor that really makes things, well, more special and more tasty. Add some paprika to sauteed vegetables or onto fried eggs and you will see what I mean. Be sure to check the date on your paprika, any spices over a year old should be swapped out for fresher ones.
Contemporay cooking in Portugal is based on historic peasant foods. The Italians have pasta and polenta; the Portuguese have rice and potatoes. Kale and other vegetables take center stage. Paprika and garlic spiked sausages and well as an abundance of seafood round out the menu. In typical Mediterranean fashion, fruit is a preferred dessert, but tradtional sweets are loved as well.
If you would like to read the article, click here. Hannaford recently launched a new (and very cool) feature on their website. You can virtually flip through a color pdf. of fresh magazine. Give it a try! I hope you’ll think the technology is as terrific as I do!
If you give these recipes a whirl and find that you want more Portuguese food on your table, check out Ana’s website or her book.
June 2nd, 2009
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