Blog Archives
Food 101: Basic Biscuits Recipe
Biscuits are a great food. They can enhance your dinner, you can eat them on their own, or you can use them to make sandwiches. If you’re having a meal that has gravy, biscuits are pretty much a must in order to sop up every bit of rich, meaty goodness. One could argue that you could use dinner rolls for this as well, which is true. But the downside to dinner rolls is that they’re made using yeast, which means they need time to rise, and aren’t as easy to make. Biscuits on the other hand, are very easy to make. They use chemical leavening to rise (baking powder/soda) so there’s no downtime like there is for yeast breads. While there’s nothing wrong with using the biscuits from a can (which I admit I frequently do myself), biscuits from scratch don’t even really take that much more time, so it’s worth giving them a shot when you have a little extra time. Everyone will be super impressed with how yummy they are, and that you made them from scratch.
What you’ll need. Milk not pictured because well, I’m forgetful, and I also just realized the sugar is hidden.
Recipe Time! Apple Fries
Sometimes we know exactly how we came up with the idea for some of our recipes. This was not one of those times. We can’t remember what inspired us to try making apple fries, just that one day they appeared on our list of food experiments. Though it isn’t a stretch to assume that it originated out of Erik’s love of apples. And boy am I glad we did come up with this idea. These may be one of my new favorite fall desserts. Crisp on the outside, soft on the inside…sweet, tart…they’re so many awesome combinations in one.
Burger King has apple fries, but we all know they’re not really fries. They’re just apple sticks. They just call them apple fries to trick small children into eating fruit. These, my friends…these are apple fries.
These apples know their destiny, and they are proud to accept that fate.
Quick Recipe: Grilled Garlic Naan
For those of you coming to this recipe after seeing our cooking demo at the Long Island Garlic Festival this past weekend, welcome! We’re glad you liked our demo/free samples enough to try making this recipe yourself. I hope you’ll check out and try some of our other recipes as well.
Most people’s experience with naan is from eating it in Indian restaurants. Naan is a leavened flatbread that originated in Asia. Traditionally it is baked in a clay oven called a tandoor, but since we, and I’m assuming most of you, don’t have a tandoor we’ve taken to cooking it on the grill. And if you don’t have a grill, or the weather isn’t conducive to grilling outdoors, you can also use a cast iron grill pan. Trust me – you’re going to want to find a way to make this naan. It’s garlicky, and buttery, and delicious. And it goes great with chicken tikka.
The Snack Report: Maple Cotton Candy
Cotton candy is a magical treat. It’s sugar that’s been transformed into something light and fluffy and fun. Cotton candy has been around since the 18th century, but it was expensive then, so not many people knew about it. Like many popular food stuffs today, cotton candy got its first real introduction to a wide audience at a World’s Fair, in this case the 1904 World’s Fair in St. Louis.
Quick Recipe: Bruschetta Tomato Salad
Coming from a family of Italian-American stereotypes, one of my all time summer favorites is the classic antipasto, bruschetta, a bunch of little toasted bread pieces with tomatoes and basil on top. Bruschetta salad is interesting because of the misconceptions about it. First off, despite what you think you know about speaking other languages bruschetta is in fact pronounced “broo-sketta” with a hard C sound. Not a shh. Also it doesn’t start with a P or end with an A, and it doesn’t make you more Italian or cool to say “HEY HAVE SOME PROO-SHETT”.
The second big misconception about it is that bruschetta, semantically, technically, refers to the little toast pieces that we serve with the tomato salad. That mixture of tomatoes on it is not the bruschetta, a mistake I even made until fairly recently. If you wanna be truly faithful, the stuff on top is just “tomato salad” but that’s kinda ambiguous, so I like to refer to it alongside its namesake sidekick.
Nevertheless, bruschetta tomato salad is exceptionally tasty and yummy, specifically when using some fresh-ass tomatoes straight from the garden or farmstand, to the point I don’t even bother making it unless it’s summer. I am admittedly a bit of a food snob, so don’t let that keep you from eating it whenever you want. It’s perfect on top of the mini-toasts, but I personally love serving it on top of chicken cutlets, like so:
The Poor Couple's Food Guide 
You must be logged in to post a comment.