There are a lot of articles about food out there, and I'm not going to comment on most of them. But I noticed one today that drew my attention. It presents several foods that are supposedly as good as homemade and therefore worth a buy. I have strong opinions about certain foods being "as good as homemade" and I figured I would give my thoughts on the article's decisions.
Item one: Rao's Jarred Tomato Sauce. I occassionally buy a jarred sauce for convenience purposes only, but when it comes to a simple marinara sauce, convenience to me is the only reason for jarred, and a weak one at that. It is so dang simple to make a marinara sauce exactly to your liking that I don't see the point, especially when jarred is more expensive.
Item two: Frozen Puff Pastry. Definitely agree. There is never a reason to waste your day folding pastry unless someone is paying you to.
Item three: Isigny Canned Whipped Cream. NO WAY. There is almost never a reason to buy canned whipped cream. It is so dang simple to make homemade whipped cream! It suprises me how many people think whipped cream comes from a can. Fresh whipped cream is such a culinary joy to me, and its simplicity makes it so accessible that I just don't see the point of the can. Work your beaters, people!
Item four: Bagged Chocolate Chip Cookies. Now I know they are talking about a specific brand, and I've never tried that one specifically, but I've just never had packaged cookies that are as good as homemade. It's as if bagged cookies and homemade cookies are two completely different categories. No bagged cookie will ever be like homemade imho, because homemade won't keep. It may be a good packaged brand, but to say it's as good as homemade is just false.
Item five: Chicken Wing Sauce. I am totally able to believe that bottled chicken wing sauce is as good as homemade.
Item six: Simply Lemonade. Agreed. That's good stuff.
Item seven: Frozen Chicken Pot Pie. It's been years since I had a frozen pot pie but I remember them being like other frozen foods: processed veggies, processed everything, overly salty, lots of filler. There is no way that a frozen pot pie could taste as good as a well-done homemade one.
Item eight: Storebought Pizza Dough. Agreed. Pizza dough from the store is easy to use and conveninet, but most importantly, most of them are tasty, and the correct texture, too.
So it appears I agree with four - meaning half - of the article's findings. I am just a stickler for actual homemade food, I guess. I see the convenience of storebought items and I utilize those options often, but taking advantage of the convenience is not the same as thinking it's as good as homemade.
What do you think?
Happy eating!
Monday, April 18, 2011
Sunday, April 17, 2011
Stuffed Mushrooms
I mentioned stuffed mushrooms in a recent post and figured I would share. I have been making stuffed mushrooms for years and, while I generally stick to this basic recipe, I have made many variations. Filling for stuffed mushrooms can be made out of all kinds of things. Some are cheesy, some have seafood, etc. This recipe is based on a basic veggie and breadcrumb filling. The amounts are easily altered to fit your tastes.
It is easy to alter the recipe by adding different seasonings and ingredients. Add in bell pepper or roasted garlic, or a little goat cheese or blue cheese. I also like to serve the stuffed mushrooms with a sauce. A simple herbed butter sauce is nice, or my lemon dill sauce, or something similar. Enjoy!
Lairdriin's Stuffed Mushrooms
10-12 medium-sized button mushroom caps
4 Tbsp butter or margarine, divided
3 Tbsp each finely minced: mushroom stems, celery, and onion
dash each of: salt, pepper, thyme, and parsley
2 Tbsp dried breadcrumbs
4 Tbsp crumbled bread (fresh breadcrumbs)
1 tbsp parmesan cheese
Preheat oven to 300 F. Clean mushroom caps with a damp paper towel and set aside. Melt butter in a small pan and set aside 1 Tbsp of the melted butter.
Add minced veggies and seasonings to the butter in the pan. Cook over low heat until softened. Turn off heat and stir in crumbled bread, breadcrumbs, and parmesan cheese. Pile the stuffing mixture in the pan and let sit for 2-3 minutes to let the moisture be absorbed.
Form small balls of the stuffing mixture in your palm and fill the mushroom caps, pressing gently. Place the stuffed mushrooms in a shallow baking dish, and brush them with the reserved melted butter. Bake for 15-20 minutes and serve warm.
Happy eating!
It is easy to alter the recipe by adding different seasonings and ingredients. Add in bell pepper or roasted garlic, or a little goat cheese or blue cheese. I also like to serve the stuffed mushrooms with a sauce. A simple herbed butter sauce is nice, or my lemon dill sauce, or something similar. Enjoy!
Lairdriin's Stuffed Mushrooms
10-12 medium-sized button mushroom caps
4 Tbsp butter or margarine, divided
3 Tbsp each finely minced: mushroom stems, celery, and onion
dash each of: salt, pepper, thyme, and parsley
2 Tbsp dried breadcrumbs
4 Tbsp crumbled bread (fresh breadcrumbs)
1 tbsp parmesan cheese
Preheat oven to 300 F. Clean mushroom caps with a damp paper towel and set aside. Melt butter in a small pan and set aside 1 Tbsp of the melted butter.
Add minced veggies and seasonings to the butter in the pan. Cook over low heat until softened. Turn off heat and stir in crumbled bread, breadcrumbs, and parmesan cheese. Pile the stuffing mixture in the pan and let sit for 2-3 minutes to let the moisture be absorbed.
Form small balls of the stuffing mixture in your palm and fill the mushroom caps, pressing gently. Place the stuffed mushrooms in a shallow baking dish, and brush them with the reserved melted butter. Bake for 15-20 minutes and serve warm.
Happy eating!
Thursday, April 14, 2011
Fried Ravioli
I tried a little experiment tonite with some cheese ravioli I had in the freezer. I am pleased with the result - fried ravioli! It makes for a great appetizer or snack, and is super-simple. Here the recipe includes a fresh tomato topping, but the fried ravioli can be served with a number of other toppings or sauces instead: tomato sauce, hot or cold; chile sauce; cream sauce; fresh salsa or grilled veggies; even ranch, if that's your thing. Enjoy!
Lairdriin's Fried Ravioli
12 frozen cheese ravioli, thawed to room temp
2 Tbsp grated parmesan cheese (canned works better than fresh for this)
2 Tbsp seasoned bread crumbs
dash salt
vegetable oil
Topping:
1 small roma tomato, seeded and diced
2 Tbsp olive oil
1 tsp red wine vinegar
dash each: granulated garlic, dried basil, salt
For the topping, mix olve oil, vinegar, and seasonings together in small bowl. Add tomatoes and stir. Set aside.
In a non-stick pan, heat 1/4 inch of veg oil. In a small bowl, mix parmesan, bead crumbs, and salt. Blot ravioli wtih paper towel to be sure there are no water droplets. Dip each raviolo in the breading mixture to coat all sides*. Fry ravioli in oil about 2 minutes on each side until golden brown and crispy. Drain on paper towels. Top with seasoned tomatoes and a sprinkle of parmesan cheese. Serve warm.
* the pasta dough should be a little sticky, but if not, a beaten egg can be used to help the breading mixture adhere to the ravioli. You could also use egg if you just want a thicker crust on the ravioli than the breading mixture alone.
Happy eating!
Lairdriin's Fried Ravioli
12 frozen cheese ravioli, thawed to room temp
2 Tbsp grated parmesan cheese (canned works better than fresh for this)
2 Tbsp seasoned bread crumbs
dash salt
vegetable oil
Topping:
1 small roma tomato, seeded and diced
2 Tbsp olive oil
1 tsp red wine vinegar
dash each: granulated garlic, dried basil, salt
For the topping, mix olve oil, vinegar, and seasonings together in small bowl. Add tomatoes and stir. Set aside.
In a non-stick pan, heat 1/4 inch of veg oil. In a small bowl, mix parmesan, bead crumbs, and salt. Blot ravioli wtih paper towel to be sure there are no water droplets. Dip each raviolo in the breading mixture to coat all sides*. Fry ravioli in oil about 2 minutes on each side until golden brown and crispy. Drain on paper towels. Top with seasoned tomatoes and a sprinkle of parmesan cheese. Serve warm.
* the pasta dough should be a little sticky, but if not, a beaten egg can be used to help the breading mixture adhere to the ravioli. You could also use egg if you just want a thicker crust on the ravioli than the breading mixture alone.
Happy eating!
Monday, April 11, 2011
Lemon Dill Sauce
Here is a recipe for a super-simple, delicious sauce that works for all kinds of things. I serve it with my stuffed mushrooms or with crab cakes. It also works as a chip or veggie dip or as a dressing for pasta salad.
Lairdriin's Lemon Dill Sauce
3 Tbsp sour cream
2 Tbsp mayo
2 Tbsp lemon juice
1 Tbsp milk
1/2 tsp dried dill (or a little more if using fresh)
a dash each: lemon zest, garlic powder, salt
Stir until the sauce is smooth. Enjoy!
Happy eating!
Lairdriin's Lemon Dill Sauce
3 Tbsp sour cream
2 Tbsp mayo
2 Tbsp lemon juice
1 Tbsp milk
1/2 tsp dried dill (or a little more if using fresh)
a dash each: lemon zest, garlic powder, salt
Stir until the sauce is smooth. Enjoy!
Happy eating!
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