Blog Archives
Cheat Code: Garlic Oil
Whether for heating your home or cooking, oil is expensive, there’s no doubt about it. The process of making cooking oils is labor intensive and requires literally squeezing oil out of little things like olives or various seeds. And if you want a flavor infused oil? Be prepared to shell out even more money, usually for really small amounts. Luckily it’s pretty easy to make your own flavor infused oil at home!
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Quick Recipe: Sesame Pancakes
Pancake recipes tend to call for some sort of fat in the form of oil or butter, to keep the batter moist as it cooks. This recipe substitutes the regular vegetable/canola oil and uses sesame oil. If you’ve never had it before, it has a dark, rustic flavor and smells absolutely amazing, like pure concentrated sesame cookies. You can generally find it in every Asian market, and even most supermarkets now stock it, though it tends to be fairly expensive in regular stores. If you’re concerned about price, you can easily use oil blends, where its cut with canola oil. It keeps the same delicious smell and flavor, but is just a bit lower in concentration. The pancakes themselves taste like sesame cookies and have a nice enough zing to stand up against syrup.
Quick Recipe: Apple Cinnamon Pancakes
Apples are much-splendored Fall crop. They’re tart and sweet and the small ones are perfect for throwing at squirrels and ugly children. We’re lucky enough to have a tree in our yard, but if you’re not among the apple elite you can check out a local orchard to buy some, provided you can beat the yuppie crowds coming in droves from the city in attempts to recall what nature looks like. Either way, fresh apples are a treat every September and October. You can make cider out of them, but that takes all day. You can make a pie with them, but that’s not worth the effort involved. What can you do that doesn’t use too much of your precious, freshly-picked apples, but still puts them on gastronomical display to enjoy? Why not try some apple pancakes?
Smoothie Sunday: Pumpkin Peach Smoothie
Well, this is the last Sunday in September, which means by this time next week it will be October. Which also means it’s the start of pumpkin season! Let this smoothie help you transition into fall. I used the pumpkin similar to how I used the avocado in the avocado mango smoothie a couple of weeks ago. And like that smoothie it came out pretty thick. But it’s definitely yummy, and a nice intro into fall breakfasts.
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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 Poor Couple's Food Guide 
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