John Novella has been tending bar in Bergen County since the age of 21, and it is in this occupation that he discovered his newest and most profound passion; beer. In his time tending bar, he has been able to sample and serve many different styles of beer. Beer has become a staple in modern cultures just as it has always has been throughout history. The act of brewing beer is an art and a craft that many great figures throughout history have attempted to wrap their minds around, even including the minds of America’s founding fathers. It is the art of brewing beer that John has developed this intense passion for. To him brewing beer is therapeutic in the same way that playing music is for musicians or painting a canvas is for artists, because to him, brewing is an art. In his home, he routinely puts together recipes for different styles of craft beer that he brews with his closest friends. Brewing beer has become such a shared passion for John and his two good buddies, that they have been working admirably to open up a brewpub in Bergen County, which would be the first of its kind within the county. Together, John and his friends(or future business associates), Ryan, and Jeremy would like to combine their passion for brewing beer with their knowledge of the restaurant and service industry that they all have been a part of for so many years. This a goal that they share and hope to soon reach so that they can turn what they love into a sustainable business within the community in which they live and share their passion with their friends, families, and the local community. Kitchen Craft I would like to describe an event that so often places me in the kitchen of my apartment. There are many things I can whip up in that kitchen, but I’d have to say that my favorite and most passionate use of the stove top is for brewing beer. When I brew a well-crafted beer, I take my time to create something special just as I would if I were crafting a gourmet meal. I attempt to create a distinct balance of bitter hop and malty sweet flavors, while not forgetting to produce a seductive hop aroma that gives the beer a satisfying finish. Sometimes when I brew I use flavors that Danner Kline says “defy tradition,” and my definition of a craft beer mirrors his, because to me “brewing is an art and a craft first, but also something that I would like to use to create a sustainable business,” (Kline). Brewing is a process that does take some time and patience. In the following passages I would like to describe the process that I take to brew a batch of beer by breaking it down to each individual phase; the preparation, the mash, the boil, and fermentation. After I describe the details of each phase of brewing beer, I will stay in the kitchen, but go beyond brewing and describe how I concoct a delectable gourmet meal, and I will even pair that meal with a specialty craft beer. To me brewing is just another way to use the stove top. It is really as simple as boiling water, yet at the same time, it is as complex as any form of chemistry can be. To prepare for brewing I gather all of the equipment and raw materials like water, grains, hops, and yeast, and the first and arguably the most important aspect of beer is water and so when I brew, I use a charcoal filter that I attach to the faucet, because “it is a good way to remove most odors and bad tastes that could be in the water, due to dissolved gases and organic substances like nitrates, and a charcoal filter is both inexpensive and easy to attach,” (Palmer 38). Another piece of equipment that I use to brew is a mill, and this is important to finely grind down all of the malts, grains, and barleys. I use a five gallon boiling pot for the water. A thermometer is important because a brewer has to pay close attention to the temperature of the water at all times, and a hydrometer is crucial to figure out the amount of alcohol content by volume. The batch of beer also needs a bucket to sit in and ferment, and that bucket must be able to seal and prohibit air from getting into the beer, but it must also be able to allow the carbon dioxide, produced from the yeast, to escape. This feat is accomplished by a plastic piece, called an airlock, that is attached to the lid and has a water reservoir so that the carbon dioxide bubbles up through the water and escapes, and oxygen never gets into the bucket. The most intricate apparatus that I use is the mashing and sparging equipment. This consists of two five gallon igloo containers that maintain heat, and they both have modified spigots at the bottom. One of these containers also has a false bottom that prevents the grains from getting to the spigot, but it still allows the liquid to drain through. All of this equipment, as well as any spoons or ladles that I might use to brew, must be thoroughly washed and sanitized before and after each batch of brewing so that I do not contaminate the beer in any way. The first phase of brewing is the mash. This phase requires me to heat up water in the boiling pot and while the water is rising in temperature I grind the grains down into very fine particles with the mill. When the water reaches about 160 degrees and all of the grains have been milled I create a big tea bag effect with the water and grains in the igloo container. The mash sits in the igloo container with the false bottom for one hour, and during this hour, the hot water extracts all of the sugars from the grains into the water in order to give the beer its flavor and color. While the mash is resting, I heat more water to about 160 degrees. At the end of the hour that the mash is resting, I pour this water into the other igloo container, and use that water to sparge the mash and drain the liquid with the extracted sugars back into the boiling pot, and after the liquid has been separated from the grains of the mash and drained back into the boiling pot, it is then called the wort. While brewing, the actual cooking begins when the wort is back on the stove. Once I get the wort to a slow, rolling boil, I cut the flame, and add my bittering hops, turn the burner back on high, and set the timer for an hour while letting the wort continue to boil. There are two elements within hops that contribute to the flavor or aroma of the beer; alpha acids and aromatic oils. The alpha acids contribute to the bitterness of the flavor and the aromatic oils in the hops give the beer its aroma. “The aromatic oils of hops used in bittering addition(s) tend to boil away leaving little hop flavor and no aroma,” (Palmer 43). For this reason, hops that I use to produce certain aromas are added toward the end, and they are called finishing hops. For a chocolate stout, I also add hops a third time in the middle of the boil to enrich both the bitterness and the aroma, and I add chocolate flavorings with the finishing hops. When the hour boil has finished, I pitch the yeast into a separate fermenting bucket, and before I can add the wort to the bucket with the yeast, I need to chill the wort down to about 75 degrees or room temperature. A simple way to do this is by putting the boiling pot into the sink and giving it an ice bath, but I use a device called a wort chiller that attaches to the sink faucet and rapidly runs cold water through the wort in order to cool it down very quickly. As soon as the wort drops to room temperature, I pour it into the bucket, mix in the yeast, and seal it closed. Once I seal the bucket, the final phase of brewing, fermentation, begins. As the yeast eats the sugars during fermentation, alcohol is produced, and as a result the yeast releases carbon dioxide that needs to escape. The water reservoir in the airlock is what allows the carbon dioxide to be released. As the water in the reservoir bubbles, the carbon dioxide is on its way through the airlock, and for this reason fermentation is actually visible as it takes place. The bubbles usually begin after the beer has been sitting for a few hours at the proper temperature, and they are very abundant. As time goes on the bubbles begin to slow down, and when they diminish, generally after a couple of weeks, the beer is ready for bottling. Just as a good craft beer takes time and care to make, a good craft meal is no different. I like to take my time when I prepare a nice steak. I like to let mine sit and marinade overnight or throughout the day if I get up early. On an online blog website, I found a great recipe for a steak marinade and rub. The author of the website is a self-taught cook that also brews beer at home with her husband. She adapted a recipe from The Tailgator’s Cookbook by David Joachim. The recipe calls for a boneless strip steak to be cooled overnight in a marinade of dark beer, Worcestershire, and a little bit of Tabasco Sauce. Instead of a boneless strip steak, I used a boneless sirloin, and for the dark beer I used a chocolate stout that I have already brewed at home. Stouts are dark, and they naturally have a hint of coffee flavor from the barley used to brew them so this beer complements the rub very well. The rub is a mixture of “pure chili powder, ground cumin, sugar, salt, cayenne, black pepper, and ground coffee,” (Joachim). When I pulled the steak out of the marinade, I followed the directions precisely as I patted the sirloin dry with a paper towel, and then, I scattered the mixture of coffee and spices over both sides of the steak. Finally, I tweaked the recipe one last time by throwing the sirloin in the broiler, instead of cooking it on the grill. I crafted this dish with a beer marinade and coffee rubbed sirloin, and a few things on the side to complement the steak. I baked potatoes, in which I melted sharp cheddar cheese on top and drizzled real bacon bits on top of the cheese. I filled the rest of the plate with a side of asparagus and mushrooms roasted with olive oil and garlic. I garnished the dish with a slab of butter that I spread across the sirloin and a slab of sour cream on top of the potato. Before indulging, I cracked open a bottle of Hawaiian craft beer that I picked up from the local store; a dark brown ale brewed with toasted coconut. The last measure I took before taking a bite, was lift my glass and toast to the craft meal that I had just created. Works Cited Joachim, David. The Tailgater’s Cookbook. Epicurious. 2006. Web. 6 March 2012. Kline, Danner. “What is Craft Beer?.” Birmingham Weekly. n.p. 4 Nov. 2010. Web. 6 March 2012 Palmer, John J. How to Brew: Everything you need to know to brew beer right the first time. Boulder: Brewers Publications, 2006. Print.
Thursday, March 29, 2012
Wednesday, March 28, 2012
Segovia- Steakhouse and Seafood
Saisha Soto is a college student with a love for writing. As a child she would often write short stories, often focusing on her family and friends. When she was a teenager, she discovered that she enjoyed writing for children and wrote stories complete with her own illustrations. Now the writing subject has shifted once more: food and product reviews. In her spare time, she writes reviews for restaurants that she has visited and products which she uses, detailing the pros and cons of each. She hopes to create a blog that focuses on reviews and will attract many readers.
Segovia- Steakhouse and Seafood
Since its opening nearly a year ago, Segovia- Steakhouse and Seafood in Little Ferry, New Jersey, has built up quite a fan base. As a resident of the town, I can say that this Spanish restaurant is beyond popular. As I pass the small restaurant on Main Street, I see the parking lot overflowing with cars, spilling onto the nearby streets and creating their own parking spots alongside the establishment. Specializing in steaks and seafood, it has become the go-to place in town.
During the weekend, Segovia transforms into a completely different restaurant, with the dining room packed to the brim and patrons struggling to hear their company. On a Tuesday night, however, the restaurant lot is noticeably less crowded- an excellent night to go out and enjoy a quiet meal. My parents had invited me to join them earlier that Tuesday for dinner at Segovia, and how could I refuse? When evening came, I was the first to get ready, excited to finally be able to taste food after a short bout of both laryngitis and pneumonia. We made the short trip to the restaurant, planning what we were going to eat the whole way there.
The building itself is somewhat plain yet welcoming, with a multi-colored brick façade and deep mahogany doors. As I entered the restaurant, I noticed a small bar off to the right. It seemed very cozy and sophisticated, with small tables for two, a smooth granite counter, and stunning cherry barstools. The dining room itself was in the shape of a large rectangle with smaller tables along the edges, and larger tables down the center and featured a unique flooring that the owner describes as "Mediterranean wood and brick." (Kuperinsky) All the tables were adorned with crisp, black and white tablecloths. Small candle lamps lit each table, while the room itself was a bit dim. A few oil paintings lined the walls, each one depicting a different angle of the Spanish geography.
As I took in the scenery, a waiter approached, and with a thick Spanish accent, asked us what we would like to have to drink. Their specialty-what almost everyone of drinking age orders- is sangria, a perfect blend of sliced fruit, red wine, and just enough ice to keep it cool without making it taste watered down. So of course we ordered the sangria, and sipped it as we perused our menus.
The extensive menu consists mainly of steaks, but also contains a “selection of tapas, paella, seafood, poultry, pork, and veal dishes with Spanish flair” (Segovia). After much deliberation, we finally placed our orders. My mother, a seafood lover, ordered a crab cake to enjoy while we waited for our dinners. The crab cake was delivered to our table by another waiter, and much to my surprise, so were about twenty shrimp, sitting in a buttery garlic sauce. The waiter just smiled playfully, and that was when I realized that he was acquainted with my parents. I was the first to take my share of the gift. The peppery pink shrimp were delightful- before I knew it the dish was empty. Our original waiter sped over, bringing us warm, toasted bread along with our house salads. The bread was fantastic- a perfect mix of soft and crusty. On the other hand, the house salads were not impressive. The lettuce leaves were limp and wilted, framed with brown edges. Acidic dressing overpowered the salad and added to already acrid taste.
Only minutes later, our waiters brought us our meals, setting them down gracefully. My churrasco, or skirt steak, came with a chimichurri salsa, a robust sauce made with garlic, red pepper flakes, olive oil and parsley. I was most surprised by the size of my steak - thin but about a foot in length, and accompanied by a fluffy saffron rice and limp over-steamed vegetables. The steak was delicious, seasoned with the perfect amount of pepper and salt. As I neared the center of the steak I saw that it was rare, which was a disappointment since I had ordered it medium-well. My father’s meal also included the saffron rice and was accompanied with chicken, with a simple but delicious mix of butter and broth flavors. My mother, the seafood lover, ordered a baked lobster, filled with a savory crabmeat and shrimp stuffing. The aroma alone brought me to give it a taste, and I was not in the least bit disappointed.
The ambiance was very calm and quiet while we ate. There was conversation, but somehow it seemed very hushed. Waiters dashed from table to table, making sure everyone was satisfied, always with a smile on their faces. As we finished our meals, we were offered dessert, which we kindly declined due to our very full stomachs. But it did not matter that we could not eat anymore. Our acquaintance brought us a plate of small wedges of light, airy, pistachio flavored ice cream, covered in a shell of dark chocolate. The ice cream was somehow refreshing, despite the fact that my stomach could no longer accommodate any more food.
Entrees can range from $16-$38, and it is well worth the expense. For that amount, they serve you a heaping amount of delicious, savory meals. (You will probably need to take some food home-it is nearly impossible to finish it all in one sitting.) I thoroughly enjoyed my experience at Segovia, and cannot wait to go back and try something new. And while some items at Segovia could use major improvements, there are many that they have just right- and these are the items that so many people keep coming back for.
Works Cited
http://www.segoviasteakhouse.com/gallery.html.
Kuperinsky, Amy. "Starters: Segovia Steakhouse in Little Ferry." 21 May 2010. northjersey.com. 18 January 2012 <http://www.northjersey.com>.
"Segovia Restaurant Success with Spanish Flair." performancefoodservice.com. 18 January 2012 <http://performancefoodservice.com/AFI/Documents/Segovia%20vol%2048.pdf>.
The Wonders of Per Se
The Wonders of Per Se
In July 2011, my husband and I married,
and received a generous $800 gift certificate to the famed Per Se as a joint
wedding gift from our families. We were beyond thrilled. Per Se is one of only
seven NYC restaurants to currently hold a 3-star Michelin rating – the highest
rating indicating “exceptional cuisine, worth a special journey”. Only 93 restaurants in the world were awarded the 3-star
Michelin rating in 2012, so we were assured that this would be a once in a
lifetime experience.
Despite the fiscal advantage of having an
$800 gift card in hand, however, we quickly realized that securing reservations
would be no easy feat! The restaurant only books up to 2 months in advance, so
we found ourselves having to call at exactly 10AM, and exactly 2 months before
our preferred dining date. After countless busy signals, a receptionist would
finally answer our call only to tell us that they were all booked for the specific
weekend we wanted, so we’d have to call again next week to try for the
following weekend. It would be months before we successfully secured a
reservation, 2 months in advance. While slightly annoyed, I admit it also
heightened my sense of excitement with the whole “supply and demand”
perception. And as my 8-week waiting period went on, my expectations continued
to increase as I pondered not just on how “in demand” this restaurant was, but
also on how people could stomach an $800 bill and STILL give it rave reviews.
Did these patrons have millions of dollars to drop that a sheer burger would
have been fine to them? This was slated to either be the best dining experience
of my life, or the most uncomfortable. (I imagined being surrounded by “stuffy”
executives who would judge me for using the wrong fork.)
For background, I was born and raised in a lower-income, inner city housing project of NYC where crime and poverty prevailed. So while I have been fortunate enough to experience some of the best foods that NYC has to offer, many have been at the mere tune of a $5 dish. (i.e. the best Vietnamese pho soup in Chinatown.) In other words, I am not compelled by the image of class and actually find that many of the pricey restaurants leverage amazing views, over-the-top decor, and impeccable service to make up for what they lack in the flavor and quality of food.
For background, I was born and raised in a lower-income, inner city housing project of NYC where crime and poverty prevailed. So while I have been fortunate enough to experience some of the best foods that NYC has to offer, many have been at the mere tune of a $5 dish. (i.e. the best Vietnamese pho soup in Chinatown.) In other words, I am not compelled by the image of class and actually find that many of the pricey restaurants leverage amazing views, over-the-top decor, and impeccable service to make up for what they lack in the flavor and quality of food.
So when I arrived at the address, I was
immediately thrown by the oddity of its location. This critically acclaimed,
once-in-a-lifetime culinary journey – all 14 courses of it- that I was about to
embark on, was located in the Shops of Columbus Circle at the Time Warner
Building of NYC. Of all places, a mall!! I couldn’t get over the casual café on
the main floor, and the bustling/annoying sounds of loud shoppers throughout.
Yes, the restaurant is on the top floor, but by “top”, I mean the mere 4th
floor- hardly noteworthy by NYC standards. So I certainly had a difficult time
reconciling the acclaimed caliber of this notoriously expensive restaurant with
such an unassuming location. The peppering of high-end shops (i.e. Coach, Aveda, Cole Haan, Eileen
Fisher, Godiva, and Jcrew) did little to convince me that this would be an
amazing dinner. I admittedly became skeptical about the validity of its
Michelin rating.
But
as I arrived via escalator to the top floor of the mall, I realized that I had
transcended to a place beyond stores, beyond shoppers, beyond the noise. I had
arrived at the Per Se entrance and I was thoroughly excited.
Contrary to what one might expect, Per Se
was not obnoxiously luxurious or stuffy. There were no gold-plated fountains or
giant crystal chandeliers hanging throughout. Instead, it was classy
simplicity, going with the “less is more” approach. A unique positioning of its
split-level flooring ensured that every seat in the house has a window view.
The service was excellent. Servers were
friendly, engaging and casual- not overbearing, but perfectly in tune with the
appropriate level of interaction and timeliness. They all seemed to know that
this would be a rare experience to most guests, so they did all that they could
to accommodate and let us take it all in to make our culinary journey an
enjoyable one.
The 9-course tasting menu (which actually
comes with additional courses not listed) is priced at $295 a person (tax and
gratuity are included.) On the left side of the menu is a Vegetarian option, on
the right side of the menu is the standard offering with steak, seafood, fois
gras, etc. The guest merely picks a menu side “Vegetarian or Standard” and the
journey begins, with beautifully artistic and amazing creations brought out,
one course at a time. Because I knew we had a $200 cushion on the gift card, I
opted to upgrade to the 100-day dry aged Wagyu Beef for a “supplemental $100”.
I nearly laughed out loud when my little 4oz piece of steak came out, but when
I placed a slice in my mouth, I swear, it was worth every incremental penny.
The beef literally melted on my palette and the steak-lover that I am conceded
that it was the best cut of steak I had ever tasted in my life.
Per Se is also happy to substitute if any
of their offerings are a little too risqué for a diner. So I asked for an
exception to the caviar-topped fois gras, and so I agreed to let them surprise
me with a substitution. What they brought out was a complete delight: they
hollowed-out an eggshell, cut off the top with a perfectly straight laser cut
line (as if it’s a cup now- I don’t know how they didn’t crack the entire
shell!), filled it with some warm custard, with a drizzle of truffle sauce,
then inserted some very fine potato chip into the top opening that would be
used as an edible spoon to eat the custard. This was now the best thing I had
ever had on my palette.
I arrogantly and playfully boasted my
special surprise course to my husband, who was equally excited to try his
course: the very fois gras course that I had rejected. (At first glance, it
looked to me like a circular pate of spam with black caviar delicately draped
on top.) I had no interest in trying either of these delicacies, but at his
urging and his incessant raving, I gave in, and agreed to take a bite of his
dish. Much to my surprise and against my prideful nature, I had to admit that
THIS was now the new favorite of the night. (As you can see, there’s a theme
here: everything I taste, becomes my new favorite!)
My description on paper does not do it
justice, but if I can express anything, it is that I have learned through this
dining experience that more is not better, and that food is indeed an art form.
Every tiny bite explodes with such robust flavors, that it defies logic and
science. Subsequently, it is with rave reviews that I encourage people to
experience the wonders of Per Se.
I am embarrassed and sorry for
pre-judging the restaurant based on its location, and for doubting Michelin and
the 324 Google Reviewers to date who have basically given it top honors. And
while I will likely never get the opportunity to return, this was a once in a
lifetime opportunity that was worth every penny of my final $821 bill.
Helen Le is a marketer by day, and a food connoisseur by night. A native New Yorker, and a melting pot in her own right, (she is Vietnamese, Puerto Rican, and Jewish), she holds a unique appreciation and standard for the definition of “good food”. Since 2010, she’s embarked upon a personal journey to test the credibility of the most highly touted restaurants of NYC. Spanning a wide array of cultural and price-point spectrums, (whether it be the best $4 Pho Soups in Chinatown, or an extravagant $450 sushi plate at Masa), her goal is simple: to experience as many restaurants in NYC that her budget will allow in a year, with no repeat trips. The next restaurants on her list to visit are Jean-Georges and Dark Dining at Camaje.
Helen Le is a marketer by day, and a food connoisseur by night. A native New Yorker, and a melting pot in her own right, (she is Vietnamese, Puerto Rican, and Jewish), she holds a unique appreciation and standard for the definition of “good food”. Since 2010, she’s embarked upon a personal journey to test the credibility of the most highly touted restaurants of NYC. Spanning a wide array of cultural and price-point spectrums, (whether it be the best $4 Pho Soups in Chinatown, or an extravagant $450 sushi plate at Masa), her goal is simple: to experience as many restaurants in NYC that her budget will allow in a year, with no repeat trips. The next restaurants on her list to visit are Jean-Georges and Dark Dining at Camaje.
Creative Cooking-Making Something out of Nothing
Antoinette DeFilippi is a native Long Island New Yorker currently residing in South Jersey and attending Farleigh Dickinson University. Inspired by the eccentric-ness of her mixed Italian Dominican family, she is creative, unique, and an avid writer. While she hopes that her works often reflect this sense of imaginative fancy, she is determined to improve on her writing abilities one new story/article at a time! She is currently graduating with an degree is Literature Arts.
I might be able to pride myself on having several useful abilities, but cooking is definitely not one of them. Sure, I can put together the standard macaroni and cheese, basic sandwich, or cereal, but if you’re looking for something fancy and creative, do not come to my house! I always marveled at my good friend Alana, who I have known for about ten years of my life. Not only was she born creative as an artist in drawing, but she could also put together any meal, at anytime, with anything. Let me be more specific, there have been occasions when spending times with friends that we have migrated over to different people’s houses and began to complain of hunger pains. Most people’s homes might come equipped with basic food for entertaining, but at Alana’s house, you sometimes have to get creative.
According Dotty Storer from her website, “I Love Creative Cooking”, “The key to cooking creatively is knowing how to substitute ingredients and how to use seasonings and spices. Cooking is both an art and a science. It's based on chemical interactions, but you need to know more about the art and very little about the science of cooking” (Storer). This crafty technique of combining multiple entities to create one delicious meal is something that Alana really takes to heart….
I can recall one particular occasion that I had arrived at her home with a guest (both of us feeling hungry). Being the perfect hostess that she is despite not having much to work with, she managed to find, four breakfast sausages, some shredded cheese, and Pillsbury rolls. Whereas I would have just told my guests that they should have ate before hand, or that we should probably go out to eat, Alana bravely created cheesy, sausage filled croissants. Not only was this meal delicious with its savory sausage and delectable croissant rolls, but I also found myself devouring them and craving more! Who could consider creating a late afternoon snack out of breakfast based foods?
Inspired by her creativity I ventured over to her home once more, with a desire to find out more about her creative genius, I was then permitted to interview her, within the very place where all the magic happens; the kitchen. The first comment Alana had brought forth during our interview together was a question: “What is something everyone has in their households? For everyone it is different”. She then brought up mention about our good friend Angie ( also known as a chief amongst our group of friends). One major food that is always present in her house, is pasta. Pasta is a considerable common food to find in most anyone’s kitchen. It is also a food which I always have mass amounts of as well, especially considering my mixed Italian heritage.
My interviewee then points out how pasta is a great way to start off any meal. Then, the journey continues by adding sauce; Step one: what kind of sauce do you have? Red sauce or tomato paste? No sauce? How about possible toppings like cheese, or left over alfredo sauce. Depending on what you start off with (or what you’re in the mood for), you have the opportunity to create homemade macaroni and cheese, pasta alfredo, or basic spaghetti with sauce (at this point…). Not one to disappoint, Alana then brings forth the idea of adding bread as a side, acknowledging that most people tend to have basic bread and butter in their house. Even a roll of Italian bread that is about to go stale can be useful for this dinner entrée.
Bread can be used for so much more than simple toast with butter! By applying garlic/onion powder and a sprinkle of parmesan cheese, you now have garlic bread ready to accompany your Italian pasta dish! Of course she could not stop there, Alana then intelligently points out that no dinner dish is complete without a vegetable. Vegetables are another food common to the majorities’ households, whether it be frozen peas, canned string beans, or bagged carrots. By utilizing the same ingredients used prior to apply to your garlic bread, one can apply butter and garlic power to create moist sautéed string beans to accompany your meal! She also responds that the healthier eater as the choice of simply boiling, microwaving, or straining the vegetables for a lighter calorie meal.
Depending on what kind of sauce you had decided to apply to your pasta, it is now time to “kick up the sauce” (as Alana mentions) and turn tomato paste, or any sauce into a delicious blend by adding a spare onion, tomato, pepper (or all three) into the mix. Vegetables should be chopped up and then stirred into the sauce in order to release the flavor. She points out that by doing so you are creating something much healthier than anything you might purchase pre-canned in a store.
If you’re craving something a bit meatier, left over ground beef can also be stirred into the sauce to create a meat sauce to pour over the pasta. This sounds like a gourmet Italian meal and there are so many options! I then asked Alana what was the most creative meal she had ever cooked? She then recalls a time when her brother and she were younger and desperately searching the house for food. With nothing obvious in front of her to cook she responds, “Everyone likes breakfast foods right?” Armed with cheese, croissants, and sausages (hotdogs can be substituted), she recommends rolling up the meat of choice into the biscuit with cheese for a tasty hourderve or breakfast treat.
In her nostalgia, she recalls to me a time in which her brother was forced to become the creative one. According to her description, he had utilized left over bread dough, “steak-ums”, onions, and cheese to create his very own hot pocket! She also sneaks in a comment on how the bread dough could also be substituted with leftover pie crust for a sweeter taste. By “browning” the “steak-ums” and rolling them into the dough with onions (like a Stromboli), he was able to bake this combination into something deliciously edible! I was very impressed!
Moving on to a dessert like entrée, Alana says, “ I don’t know about you, but I always have a never ending supply of oatmeal in the house”. Feeling hungry and got canned fruit and oatmeal? She suggests using canned peaches, apples, or bananas (bananas are better for cold foods), mixing them with sugar, and then spreading them down upon a buttered tray. Then applying a mixture of oatmeal with brown or regular sugar, a pinch of flour and a butter, this mixture will be sprinkled upon the fruit in the pan, and baked until golden crispy brown to create a Fruit Crisp. I am amazed by all of her combinations for foods, and she responds how the average person will often settle for simple meals like pasta and sauce or potato chips from a bag, but she however, seems to have a vision that makes meals so much more appetizing.
We have now hit upon breakfast, dinner, and dessert, but what about lunch? I ask her if there is anything more creative than the typical lunch meat sandwich. Alana then bravely mentions left over soup. Then, boiled chicken is used in order to create a broth (or cube broths can suffice as well), cooked chicken cut up and applied to broth, upgraded with vegetables like carrots, celery, or potatoes, can create an appetizing lunch. I am then taught that if I boil down the soup, the water that evaporates helps to create a thicker texture soup. Who knew?
Not feeling soup; how about a chicken salad. By using left over or frozen chicken, take a piece of breast and cut after it has been cooked, baked, or grilled. She personally; however, recommends baking because it makes the flavor lighter for a better tasting salad. By next applying mayonnaise, onions, apples, celery, and relish, you can create a dip perfect with crackers, or spread for bread on a chicken salad sandwich (Light mayo is suggested for a healthier option).
Now we digress back to dessert where I learn that by taking a simple bagel, applying butter, sugar, and cinnamon, placed in the oven to bake until golden will create a sweet cinnamon snack! At this point I believe I can stump her when she asks me about a food I always have available in my own house. My response? Cream cheese! What kind of satisfying dessert could one possible contrive out of such a simple spread? There is no out witting this woman who suggests filling a croissant with cream cheese and sausages for a delicate melty meal. Or, using salad dressing (like ranch) mixed with cream cheese to create another cracker dip. This is so easy and delicious for entertaining guests with light refreshments!
I am extremely inspired by the idea of incorporating creativity into meals, to make something out of ordinary ingredients, extraordinary and delicious. Alana certainly astounds me every time she manages to make the impossible, possible, specifically when she has so little to work with. Each occasion that I venture into her home and am served food, I know that I will not be receiving any common meal, but rather something unique and unpredictable made from the creativity of her mind. I hope that this will encourage aspiring chiefs to take what they have, and not be afraid to get a little creative! A little bit of creativity can go a long way….
Work Cited: Storer, Dotty. "Discover the Secrets to ." I Love Creative Cooking. Storer Software, 2012. Web. 25 Mar 2012. <http://www.i-love-creative-cooking.com/>.
Sunday, March 25, 2012
Hot Bowl of Memories
Hot Bowl of Memories
By Justin
Alexander
Sometimes a recipe has the ability to transcend the ingredients that compose
it to become more than simply a meal but a central point in our lives, a
constant that we return to as we make our way through good times and bad. Many
of us have that perfect dish; some call it soul food, others comfort food, that
we enjoy throughout our lifetime and that we associate with memories and good
times Often, it is more than the dish but also the process surrounding it,
buying the ingredients, making the food with those that are held dear, and
the memories that are created around the meal. For me, throughout my life,
“Cholent” has been that dish.
Cholent, also known as “Hamin” is a stew
enjoyed by religious Jews, traditionally as the central dish during the weekly
Sabbath feast. The exact formula varies widely but the basic recipe, cooked in
a Crockpot, includes: kidney beans, barley, peeled cubed potatoes, sliced onions
and a cut of meat. The potatoes layer the bottom of the pot and the beans and
barley – after having been soaked in water overnight – poured on top. Then, the
meat is placed on top. These wholesome ingredients form the base of the hearty
stew, however it is the flavorings –and each family has their own concoction of
additives- that provide a unique taste and can transform a good Cholent into a
great one. Seasonings can include spices, ketchup, honey and many others (New York
Times). Periodically, while the stew cooks, all the cooking ingredients are
tossed together and the Crockpot set on low for twelve hours after which the
hearty stew is ready. True comfort food, Cholent is a perfect dish to enjoy on
a blustery winter day and pairs beautifully with a loaf of homemade bread warm
from the oven and a cold beer.
My relationship to
Cholent is complicated. Growing up a Rabbi’s son in a religious Jewish
household, my earliest memories are of playing on the kitchen floor with my
mother cooking up a storm, preparing the Sabbath Cholent. Once I was a bit older I was privileged to
occasionally be designated taste tester, inhaling a spoonful of the piping hot
stew and proclaiming whether or not it needed more salt. Older still, I left
home to make my own way in the world. I left traditional Judaism in favor of a
secular Humanistic lifestyle that is absent of my past fundamentalist religious
values. Predictably, I fell into conflict with my ultra-religious family and am
now estranged entirely from them. I have made decisions about how I wanted to
live my life and consequently I lost touch with my roots, my family and
traditions. I no longer observe the Sabbath and I don't feel connected to any
kind of Jewish tradition or culture. However, there is one thing still in my
life that remains from that world I used to live in. I still enjoy my Cholent.
These days, my
wife and I often cook together in the cramped galley style kitchen of our
rented apartment. We prepare the Cholent together, although to be fair she is
the principal chef while I contribute by sucking on a Heineken and cheering her
on. Over the past few years we have developed our own perfect Cholent recipe.
We like to use red potatoes, pearl onions and sometimes bone-in rib steak. We constantly work on creating the perfect
flavoring. Our blend of seasonings, cultivated from tradition, trial and error,
and Internet message boards, include: Salt and pepper and paprika, ketchup,
onion soup mix, garlic and BBQ sauce. Crockpot set on low; we allow the
ingredients to simmer overnight, the flavor of the ingredients melding into one
another to create the savory stew that we’ll enjoy the next day.
In a poignant
article in Ha’aretz magazine, Michal Palti discusses the essence of Cholent.
The dish is described as more than a traditional meal; rather it is a sort of
family touchstone, recipes often accompanied with stories and memories. As
Palti observes, it is amazing that a simple dish of meat and beans can be so
poetic (Ha’aretz).
This was certainly the case for me, as my childhood was filled with joyful
family gatherings and occasions, many of which took place around steaming pots
of Cholent. Unfortunately, due to irreconcilable differences, much of what was
once part of my life is now no more. However, today, together with my wife, I
am forging my own identity and hope to build my own family and memories in the
years ahead, perhaps perfecting my own unique Cholent recipe along the way.
While people
change and time passes, those favorite dishes are our constant companion,
something we can hold onto throughout the years as an unchanging constant.
While I may be very different from that child who once peeled potatoes for his
mother before the religious holy days, I still connect to my favorite food in
the same way; as a gathering point for all that is important; family and love,
good times and memories. And who knows? Maybe, someday in the future, I’ll be
able to sit down and reconcile my differences with my parents. If so, we would
surely do so over a pot of steaming hot Cholent.
Works Cited:
1. http://www.nytimes.com/2010/11/24/dining/24hanukkahrex4.html
Geller, Jamie. "Cholent."
New York Times 23 Nov. 2010. Accessed: Web. 8 Feb. 2012.
2. http://www.haaretz.com/culture/arts-leisure/a-pot-full-of-beans-and-love-1.256970
Palti, Michal. "A Pot Full of Beans and
Love." Ha'aretz. 10 Dec. 2008. Accessed: Web. 10 Feb. 2012
Jesse Miller, when not doing schoolwork, playing basketball, or spending time with his wife and cats, works as a florist in central New Jersey. He enjoys reading and writing and is on his way to law school. Raised in a fundamentalist religious environment, Jesse now writes and advocates for a Humanistic world; some of his work may be seen on Unpious.com where he also writes as Justin Alexander.
Jesse Miller, when not doing schoolwork, playing basketball, or spending time with his wife and cats, works as a florist in central New Jersey. He enjoys reading and writing and is on his way to law school. Raised in a fundamentalist religious environment, Jesse now writes and advocates for a Humanistic world; some of his work may be seen on Unpious.com where he also writes as Justin Alexander.
Friday, March 23, 2012
Fun Foods For Fun Kids Living With Autism
Jeff Chandler was born in Brooklyn, New York and now resides in Hackensack, New Jersey. He is the Founder and President of “Financial Freedom Strategies” in Hackensack, NJ that specializes in teaching Christian biblical principles for managing money. He is a socially concerned entrepreneur and educator that has spearheaded several community seminars such as “Wealth Increase & Debt Elimination.” He also facilitates a monthly support ministry for entrepreneurs entitled “Discovering Your Anointing For Business” to help people realize their potential as entrepreneurs.
“Fun Foods For Fun Kids Living With Autism”
Growing up is so much fun. Life is filled with happy moments, going to the park and sitting in the sandbox for hours. Getting on the slide andswings. Playing baseball, basketball and fun sports. Ice cream trucks duringthe summer time, birthday parties with piñatas and lots of candy. Childhood has so many special moments and memories that last a lifetime. Most of the fun that we experience is centered around food, family picnics and holiday dinners with family and friends. Children with autism have high instances of food allergens. Gluten, wheat and dairy in many cases are major culprits in the fight against autism, all prevalent in the fun foods so many children enjoy. Parents have to be creative in providing meals free of these and other allergens for the well being of their children.
What happens when our children can’t eat what everyone else is eating. It’s not just about allergies to certain foods. They have special needs, theylive with Autism. How do we help them to share in the fun when they haveto be on special diets? That is the question so many parents struggle with. In
an interview with “Autism File” Holly Robinson Peete discusses theconnection between diet and autism. From her observation over the years,medical doctors are finally beginning to embrace the notion that whatchildren eat directly affects their mental, emotional and physical faculties. There are so manyresources that parents have access to today to helpmake eating not only nutritional but fun.
So what is Autism and why is what they eat so crucial? Autism is adisorder in the brain development. There are varying degrees of the disorder, they may be in social interaction, or verbal and nonverbalcommunication or repetitive behavior. While there is no cure to date, moreand more information and results from studies have shown that “diets” have a significant role in helping children living with autism manage and functionbetter in a world that is sometimes not as willing to include them in life.Parents are a child’s best advocate, and many have adjusted and adaptedeveryday meals and snacks to promote a healthier lifestyle. A basic formula for a gluten free and casein free (gfcf) lunch is, protein, fruit, vegetable, nut/seed and water. Drinking water is a way to help curtail all the sugar children consume. A typical lunch would be turkey sandwich on rice bread or another type of wheat free and gluten free bread, an apple, carrot sticks and almonds/corn chips.
A great site with useful suggestions is wogglebug.com, created by a mother who needed to provide FUN snacks and foods for her children. The site provides hundreds of recipes that are gluten-free and casein-free (gfcf). that if you make the act of eating along with the packaging fun, everyone will want your kids snack. There a proven suggestions for fun and creative things to do with food, such as hiding vegetables in dips because what they don’t know “might help” them. Make lunch time a good time, create your own lunchable. You can purchase cool lunch boxes in fun colors, small containers for dips, toothpicks and tiny cocktail forks will help create the “fun” in eating. Make the act of eating along with the packaging fun.
Did you ever think that “Rice Krispies Treat” could be gluten free? How about “Mac n Cheese”, a favorite among little kids and big kids too! For the “mac and cheese” use gluten free elbow macaroni, vegetarian margarine and cheese, substitute rice milk for whole milk, tapioca or corn starch instead of flour, and chopped onions pack a nice punch.
There are so many resources available, far more than what was available just a few years ago. If you need gluten free, casein free and soy free, search them out and try these parent tested recipes below. Children living with autism are not limited to bland, boring foods anymore, you can put the “fun” back into their diets.
Mac n Cheese
1 cup cooked rice elbow macaroni (Tinkyada)
¼ cup finely chopped onion
1 tablespoon margarine (Earth Balance – RED tub vegetarian)
1 tablespoon tapioca or corn starch
Dash black pepper
1 ¼ cup Rice Milk
2 cups shredded American/cheddar cheese (Daiya)
Cook rice macaroni according to directions. In a saucepan, cook onion in margarine until tender. Stir in flour and pepper. Add rice milk. Cook and stir until thickened and bubbly. Add cheese. Stir until melted. Stir macaroni into cheese. Transfer to a 1 quart casserole. Bake uncovered in 350 degree oven for about 20-25 minutes – until bubbly.
Gluten Free Rice Krispies Treat
3 Tablespoons butter or margarine *
1 package (10 oz.) regular marshmallows
or 4 cups miniature marshmallows (fresh marshmallows)
6 cups Rice Krispies (Kellogg’s brand)
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG’S RICE KRISPIES Gluten Free cereal. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
* Diet, reduced calorie or tub margarine is not recommended.
* Diet, reduced calorie or tub margarine is not recommended.
Resources:
1. GFCF Recipes http://wogglebug.com/gfcf-diet-lunchbox-ideas/
2. What is Autism? http://www.autismspeaks.org/what-autism
3. Tommy, Polly. “Reaching Out” Autism File, April-May 2012,
18-21.Print
It's Peanut Butter Jelly Time
Stephanie N. Holmes, born June 1, 1980 in Camden, NJ has always had a knack for writing. As a young child, Stephanie began writing short stories in the privacy of her home. In middle school she was a very active contributor to the schools newspaper as well as held the title of Junior Editor. As a honors high school student, Stephanie could not phantom why her school did not have student paper that was being produced. Stephanie, along with her honors English teacher and a group of her peers advocated heavily for a student paper to be instituted. This fight was won and she was named Editor of the paper and given the privilege of naming the paper “The Tornado Times.” Stephanie’s love for writing did not end there. In community college, Stephanie majored in English and graduating in the top ten percent of the class. Today, Stephanie is continuing her education at Farleigh Dickinson University where she is pursuing her Bachelor’s Degree in Education. Her goal is to become and English teacher where she wants to teach students in inner city schools.
When I was younger, maybe around 4 or 5 years old, I initially wasn’t too fond of jelly. To me, it looked weird and I didn’t want to even take a chance to taste it. My older sister had a little to do with my dislike of jelly as well. As far as I can remember she would put jelly in her mash potatoes and taunt me with them when she was eating them. I was, however, a huge peanut butter fan. Any chance I would get I was eating peanut butter in some form or fashion. I was known for dipping my fingers in the peanut butter behind my parents back and acting innocent when they start yelling over finger imprints in the jar. One day my aunt was babysitting us and decided to give us sandwiches for lunch. Quite naturally I requested peanut butter on plain bread but what I got was a peanut butter and jelly sandwich. I cried repeatedly for about a half hour because I hated jelly. My aunt told me to not move until I ate my lunch. After hunger pains and hours of listening to my friends play outside the window I reluctantly took a bite. At the first bite of that sandwich my life was changed forever. The creaminess of the peanut butter smashed together with the sweetness of the jelly was amazing. I instantaneously related the sandwich to a dessert because of the flavor and stickiness. I ate that sandwich so fast I don’t think I even took the time to chew it. Because I made such a fuss about eating the sandwich in the first place I was scared to ask for a second sandwich even though I really wanted one. From that day on, peanut butter and jelly sandwiches was my sandwich of choice. Every time I could I would request one and be elated when I got it.
As an adult the peanut butter and jelly sandwich became a guilty pleasure of mine. Initially I would just make the traditional sandwich that I was given as a child. As time progressed I figured I’ll take my sandwich making to completely different level. There are different variations of this sandwich that I make depending on my mood. Of course you have the basic peanut butter and jelly sandwich made with different flavored jellies, preserves, or even apple butter. One of my favorite variations of the sandwich is to add marshmallow cream in between the jelly and peanut butter. To some people this variation of the sandwich is too sweet but I love it. I love the sweet taste and the extra stickiness of the marshmallow. Although I am not a big bananas fan my nephews love them. To give them an extra special treat I will add a few cuts of bananas to their sandwich. My all-time favorite variation of the peanut butter and jelly sandwich is to grill it. If you have never had a grilled peanut butter and jelly sandwich you have not experienced life yet. Just imagine how buttered toast taste covered in peanut butter. The bread is nice and buttery with warm creamy peanut butter dripping off the sides of it. Now imagine how hot buttered toast taste when covered in sweet jelly. Those two squished together creates something so heavenly words alone can’t explain. Crispy buttered bread with creamy peanut butter and sweet runny jelly oozing out of the sides. This sandwich is just astounding and hands down is the best variation of them all.
The peanut butter and jelly sandwich is and will continue to remain an all-time favorite. All ages, races, and classes of people at some point will find themselves indulging in this classic sandwich.
Works Cited
Kitchen Project. 6 February 2012 <http://www.kitchenproject.com/history/PBJ/peanut_butter_jelly.htm#history>.
What's Cooking America. 2 February 2012 <http://whatscookingamerica.net/History/Sandwiches/PeanutButterJellySandwich.htm>.
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