Hello All,
I have a new column featured on www.examiner.com/newark. I am the Ethnic Food Examiner, and will be featuring articles about ethnic cuisine and much more from the greater Newark area. Please take some time to explore, you will not be disappointed. Thank you for your support, and...
As Always, Enjoy ~ K!
Friday, May 29, 2009
Explore the world this summer in your back yard!
This summer why settle for a traditional picnic when you could take your guests on a trip to another part of the world. Getting ready to plan a diverse picnic entails a couple simple steps. First, decide where you want to take your guests, Mexico, Asian Pacific, Italy, perhaps Greece. Once you have decided that, it’s time to create your menu. For this article we will explore the Greek culture. Hop onto the internet and Google or email me @ foodieinyou@gmail.com about your choice. Now’s the time to do a little bit of research, the culture, traditions, and heritage (Your guests will really appreciate the effort, and the wealth of knowledge you can share).
Greece is one of the oldest known civilizations, the land of the Gods. The cuisine… it’s heavenly. In Ancient Greece, they believed in indulging in only the most divine feasts, created by the finest ingredients around. Taking a closer look we find flavors such as: olives, cheese, oregano, mint, garlic, onion, and citrus, which are prepared for dishes that feature pork, lamb, fish, potatoes, and eggplant. Now, I am not asking you to cook a lamb or a pig on a spit in your back yard, which can be very time consuming, but what we can create from these ingredients will b
e a refreshing and exciting change for all of your guests! Appetizers:
Cheese olive and Grape leave platter
Spanakopita (spinach & feta cheese phyllo dough)
Main Dishes:
Souvlaki: grilled meat & vegetable skewers marinated in olive oil, lemon, oregano, salt and pepper
Grilled marinated shrimp with lemon, garlic, onion, mint, and bay leaves
Side dishes:
Greek Salad- A mixture of fresh tomatoes, onion, cucumber or zucchini, kalamata olives, and feta cheese paired with a Citrus and herb vinaigrette
Fruit salad- Diced grapes, pears, plums, and oranges with a pomegranate honey sauce
Beverages:
Wine and beer are the staple libations in Greek heritage dating back to BC, when they would ferment grapes and grains to create alcoholic beverages.
With these dishes, make sure to have a variety of olive and cheese platters, tzatziki (a yogurt and cucumber dip), and loads of pita bread slightly charred on the grill.
Make sure to create a great ambiance to accompany the menu, decorate with traditional Greek colors of blue and white, gold accents, greenery, bowls of grapes, and candles. Invite the kids to dress in togas and play Greek music softly in the background while your guests arrive. This picnic will have your company excited for many parties to come, and you could even inspire others to take a journey for their next big shindig. Remember, a cultural experience is one to explore, you never have to go far to be able to enjoy the traditions and fun that different ethnicities have to offer. So enjoy your journey around the world this summer, I know I will!
For information and the recipes from this article please email me at: foodieinyou@gmail.com
As Always, Enjoy ~ K
Monday, May 25, 2009
Friday, May 22, 2009
Sugar & Whips
Last evening I attended the Sugar & Whips Affair in the Astor center in Lower Manhattan. Featuring Various Chefs, Heather Bertinetti's (of Marea, Convivio and Alto) lemon sgroppino creation was a favorite of mine. iSi hosted this event to deliver unique ways to utilize their whipper. Having this on hand to make both sweet and savory recipes to brighten any dish is a great idea! Oh yeah, it makes great beverages too!
Picnic Food For the Holiday Weekend and Summer
Today my girlfriends and I went on a picnic, and made some amazing food! The recipes were inspired by my friend who all like different aspects in the dishes, and always look to eat healthy. Best part about our little journey today… new recipes to share with my Foodies! Picnic pasta and fresh fruit with a balsamic yogurt dip. Don’t take my word for it, just try out the recipes. Great for this weekend, and the summer!
Balsamic Yogurt Dip
Ingredients:
2 cups vanilla yogurt
1 cup whip cream
¼ cup balsamic vinegar
1tbsp honey
½ tsp vanilla extract
¼ cup sugar or 3 packets of sweetener (Your choice)
In a small saute’ pan, combined the vinegar, honey, vanilla extract, and sugar over medium heat for 3-5 minutes to make a reduction (Basically means to concentrate the flavors by cooking out some of the moisture). Once completed stir mixture into the yogurt and chill. Then fold in the whip cream. The reason to fold in the whip cream is so it does not lose its body.
Pair this with any fruits you choose. I suggest Strawberries, Pineapple, Peaches, or Pears.
I made this with a whipper and cream instead of whip cream, it is a great tool to use for this recipe.
Ingredients:
2 cups vanilla yogurt
1 cup whip cream
¼ cup balsamic vinegar
1tbsp honey
½ tsp vanilla extract
¼ cup sugar or 3 packets of sweetener (Your choice)
In a small saute’ pan, combined the vinegar, honey, vanilla extract, and sugar over medium heat for 3-5 minutes to make a reduction (Basically means to concentrate the flavors by cooking out some of the moisture). Once completed stir mixture into the yogurt and chill. Then fold in the whip cream. The reason to fold in the whip cream is so it does not lose its body.
Pair this with any fruits you choose. I suggest Strawberries, Pineapple, Peaches, or Pears.
I made this with a whipper and cream instead of whip cream, it is a great tool to use for this recipe.
Picnic Pasta
Ingredients:
1 lb Penne Pasta
1 Large Chicken Breast (Cubed small)
1 cup frozen broccoli
½ cup frozen corn
1 cup chopped spinach
½ cup diced:
Red peppers
Onion
Carrots
Mushrooms
1/3 Cup diced:
Canned Artichokes
Roasted Red Peppers
Olives
½ Cup Feta Cheese
1tbsp Olive oil
1tsp Thyme
1tsp Mint
1cup Chicken broth
Dressing
1tbsp Mayonnaise
1½ Tbsp Dijon Mustard
1 Tsp Red wine
To start get water with a dash of salt boiling in a big pot for pasta, in a large saute pan on high add 1 cup water and a half a cup of chicken broth, once steaming place the frozen and fresh veggies in the broth for 2 minutes. Remove, strain, rinse with cold water, and set aside.
Next cook your noodles to aldente (Cooked, but still a little firm). While pasta is cooking, add your olive oil, remaining chicken broth, mint, thyme, and chicken into the sauté pan. Cook on high until chicken is done, and sauce have turned slightly brown, salt and pepper to taste. Once chicken is done, add the chicken and the sauce to the vegetables in a large bowl.
Once your noodles are done, strain, rinse with cold water, and add them to the mixture. Add the artichokes, Roasted red peppers, olives, feta cheese, and dressing. Mix, salt, and pepper to taste. Chill and serve!
Ingredients:
1 lb Penne Pasta
1 Large Chicken Breast (Cubed small)
1 cup frozen broccoli
½ cup frozen corn
1 cup chopped spinach
½ cup diced:
Red peppers
Onion
Carrots
Mushrooms
1/3 Cup diced:
Canned Artichokes
Roasted Red Peppers
Olives
½ Cup Feta Cheese
1tbsp Olive oil
1tsp Thyme
1tsp Mint
1cup Chicken broth
Dressing
1tbsp Mayonnaise
1½ Tbsp Dijon Mustard
1 Tsp Red wine
To start get water with a dash of salt boiling in a big pot for pasta, in a large saute pan on high add 1 cup water and a half a cup of chicken broth, once steaming place the frozen and fresh veggies in the broth for 2 minutes. Remove, strain, rinse with cold water, and set aside.
Next cook your noodles to aldente (Cooked, but still a little firm). While pasta is cooking, add your olive oil, remaining chicken broth, mint, thyme, and chicken into the sauté pan. Cook on high until chicken is done, and sauce have turned slightly brown, salt and pepper to taste. Once chicken is done, add the chicken and the sauce to the vegetables in a large bowl.
Once your noodles are done, strain, rinse with cold water, and add them to the mixture. Add the artichokes, Roasted red peppers, olives, feta cheese, and dressing. Mix, salt, and pepper to taste. Chill and serve!
As Always, Enjoy! ~ K
Wednesday, May 20, 2009
Pick of the week 5-20-2009
Hoboken NJ: Robongi, refreshing Sushi, alfresco dinning
Do you ever find yourself wondering down Main Street in Hoboken during the day looking for a great place to grab an affordable lunch? Robongi is a place to enjoy an outdoor break to your day. The refreshing sushi is always to grade, and is a delicate blend of the finest and freshest ingredients. If you have not graduated to Sushi (pieces of raw fish, or even Nagiri (raw fish over rice), they have a special for Maki (varieties of fish and vegetables wrapped with seaweed and rice to form a roll). For $9, you choice 2 rolls, with either miso soup or ginger salad. Some classic rolls are yellowtail, tuna, or salmon paired with avocado, cucumber, or scallion. Try a crunchy spicy tuna roll. A Maki roll with tuna tartar, spicy mayo, and tempura flakes. The also have a delicious shrimp tempura roll, which is cooked. For the more adventurous, they have nagiri, and sashimi specials, all under $15.
The service is next to none found in the Japanese restaurant world, and the atmosphere matches. If you want a fun and trendy dinner, this is the place to be. Playing today and yesterday’s pop hits, this BYOB is a blast for you and your friends. With such a variety to choose from you will never get tired of this swanky sushi hot spot. If you love sushi, but your date is not such a fan, Robongi also serves traditional Japanese cuisine like teriyaki and noodle soup. So venture out, try something new, you will be part of the sushi frenzy before you know it!
Like most of my reviews, their can be a bit of a wait during evening hours, especially weekends.
I suggest calling ahead.
As always, Enjoy ~K
Robongi
http://www.robongi.com/
520 Washington St. Hoboken, NJ 07030
(201) 222-8388
Do you ever find yourself wondering down Main Street in Hoboken during the day looking for a great place to grab an affordable lunch? Robongi is a place to enjoy an outdoor break to your day. The refreshing sushi is always to grade, and is a delicate blend of the finest and freshest ingredients. If you have not graduated to Sushi (pieces of raw fish, or even Nagiri (raw fish over rice), they have a special for Maki (varieties of fish and vegetables wrapped with seaweed and rice to form a roll). For $9, you choice 2 rolls, with either miso soup or ginger salad. Some classic rolls are yellowtail, tuna, or salmon paired with avocado, cucumber, or scallion. Try a crunchy spicy tuna roll. A Maki roll with tuna tartar, spicy mayo, and tempura flakes. The also have a delicious shrimp tempura roll, which is cooked. For the more adventurous, they have nagiri, and sashimi specials, all under $15.
The service is next to none found in the Japanese restaurant world, and the atmosphere matches. If you want a fun and trendy dinner, this is the place to be. Playing today and yesterday’s pop hits, this BYOB is a blast for you and your friends. With such a variety to choose from you will never get tired of this swanky sushi hot spot. If you love sushi, but your date is not such a fan, Robongi also serves traditional Japanese cuisine like teriyaki and noodle soup. So venture out, try something new, you will be part of the sushi frenzy before you know it!
Like most of my reviews, their can be a bit of a wait during evening hours, especially weekends.
I suggest calling ahead.
As always, Enjoy ~K
Robongi
http://www.robongi.com/
520 Washington St. Hoboken, NJ 07030
(201) 222-8388
Subscribe to:
Posts (Atom)
