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Food Song of the Month: “Peaches” by Presidents of the United States of America

Posted by roodonfood on April 4, 2013 in Pop Culture, Song of the Month

It’s a challenge to not get “Peaches” in your head. Released in 1996, this single by Presidents of the United States of America was nominated for a grammy for “Best Pop Performance by Duo or Group with Vocal” and reached #8 on the Hot Modern Rock charts. Still going strong, the Seattle based band makes accessible power pop and have released 5 albums to date.

The simple chorus to “Peaches” is:

Movin’ to the country,
Gonna eat a lot of peaches
Movin’ to the country,
Gonna eat me a lot of peaches

The lyrics are about dropping everything and eating peaches. It’s a sentiment easy to get behind. The second verse however contains the following lines:

I took a little nap where the roots all twist
Squished a rotten peach in my fist
And dreamed about you, woman,
I poked my finger down inside
Make a little room for an ant to hide
Nature’s candy in my hand or can or a pie

Via VH1 Greatest Songs of the 90s, here is some insight into the song meaning:

Lead singer Chris Ballew has stated that he wrote “Peaches” about a girl he once had a crush on. He allegedly wrote this song after sitting under a peach tree she had in her yard while waiting for her to arrive, to finally let her know that he liked her.

I like that there is no dark sinister meaning – just a simple song about fruit and a girl. For me peach season can’t come soon enough.

Tags: food song of the month, peaches, presidents of the united states of america, song of the month, songs about food Permalink

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Awesome or Disgusting: Goplana Dark Chocolate Pina Colada Flavor (Gluten Free)

Posted by roodonfood on April 3, 2013 in awesome or disgusting, Snacks, Sweet Beat

Goplana Pina Colada Flavor

Goplana is a huge chocolate maker based in Poland. I purchased this at a great shop called Mazowske Deli on 420 Church Avenue in Brooklyn. It’s catty corner to Little Bangladesh. In addition to all the standard kielbasy, they sell hot foods as well as bigos!

They have at least 10 different flavors of Goplana chocolate. Scanning through I saw dark, milk, and white and then my eyes settled on Pina Colada flavor. The combination could be terrible or perhaps ingenious.

As is often the case, the imported chocolate has the ingredients laid out in multiple languages. More than once I’ve needed to consult Chrome’s translation feature. This one thankfully not only provides the ingredients in English but expressly states Gluten Free.

I expected it to taste cheap but the dark chocolate outside is decent (60%). While the picture illustrates filling oozing out, it was semi-solid inside. I didn’t mind because cream filing can get out of hand and make a mess. On first taste, you get a nice ratio of dark chocolate, to pineapple to coconut. In short, it tastes exactly as described. This feels a little too novel to be a regular rotation chocolate but it is worth checking out.

On a side note, this blog mentions Goplana’s newest ad campaign in Poland. The translation of the tagline is “full of emotions”. Eating Goplana apparently transforms you into a muscular person on a horse able to sprout wings all of chocolate. Not a bad deal for only $1.50.

Awesome or Disgusting?
Verdict: Awesome

Tags: awesome or disgusting, goplana pina colada chocolate, goplana polish chocolate, little bangladesh, mazowske deli, sweet beat Permalink

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Kedjenou Ivory Coast Chicken Stew

Posted by roodonfood on April 2, 2013 in gluten free, Recipes

Attieke with Kedjenou (sort of)

Yesterday I posted about the amazing attieke cassava couscous from Ivory Coast. Traditionally served alongside is a spicy chicken stew called Kedjenou. It’s a simple stew using ingredients on-hand, but the trick according to several sites is to leave the lid on so it can create it’s own juices. To make sure the chicken isn’t sticking, the pot is to be shaken.

The final stew was very tasty but I made the mistake of not using as many tomatoes and hot peppers as suggested making the end product a little mild. I also used okra in the stew instead of aubergine (eggplant) per this site. I love one pot meals so I’ll make this again but stick to the directions.

For guidance this was the primary recipe:

http://www.food24.com/Menus/International/IvoryCoast/Partytime!/Kedjenou-slow-cooked-chicken-dish-from-the-Ivory-Coast-20100602-2

Tags: african stew recipe, attieke, cassava couscous, ivory coast recipe, kedjenou, spicy chicken stew Permalink

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Cassava Couscous AKA Attieke (Gluten Free, Vegan, Product of Ivory Coast)

Posted by roodonfood on April 1, 2013 in gluten free, Recipes, vegan

Nayama Attieke Cassava Couscous

I discovered Attieke Cassava Couscous ($3.99) at an African market in Atlanta called Gold Coast. It’s a staple all over West Africa including Ghana, Ivory Coast, Senegal and Congo. The brand pictured, Nayama is from Ivory Coast. It looks almost identical to regular wheat based couscous and when hydrated grows to a similar size. Attieke is fermented cassava, as such it does have a mildly sour smell which disappears when cooked. It’s a gluten free food and is labeled so.

Many like to add lemon to regular couscous. Do not add that to attieke. Because it’s fermented it already has a natural lemony, slightly sour taste which works deliciously with basic seasoning. Since it was new to me I only threw in salt, pepper and garlic. To add color and texture I threw in veggies and chickpeas. The recipe below if skipping the stew is gluten free and vegan.

Veggies Chopped for Couscous

The overall flavor is great, maybe even better than wheat based couscous. See below for cooking instructions. In the next post, I’ll write about the traditional chicken stew, called kidjenou often eaten with it in Ivory Coast (Cote d’Ivoire). Have you tried this food before? What did you think? What did you eat with it?

Ingredients:
5 oz Attieke Couscous ~ 150 grams (Roughly half the box)
2 stalks green / spring onions, chopped
½ onion, chopped
1 plum tomato, chopped
1/3 bell pepper, diced
1 small carrot, grated
1.5 cups (12oz) chickpeas, drained
4 cloves garlic, chopped
salt to taste
pepper to taste

Method:

The box has instructions for microwave (mine is kaput) or steamed (don’t have a steamer). In searching around I found that it can be prepared with boiled water. Per this link, the ratio should be 2:1 water to attieke. The water was brought to a boil, shutoff, then the grain was added and covered. I kept it covered for about 10 minutes.

In a separate pan, add oil and all ingredients except attieke. Cook on medium low for 5-7 minutes until onions begin to turn translucent. Now mix in couscous until the ratio looks good.

Attieke with Kedjenou

Tags: attieke, cassava couscous, Gluten Free, gluten free couscous, kedjenou, nayama, Vegan Permalink

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Hot Cross Buns: Leske’s Bakery and Boulangerie Lopez

Posted by roodonfood on March 31, 2013 in Brooklyn, Food Adventures, New York City

Left: Lopez
Right: Leske

Hot cross buns are one of the most popular baked goods associated with Easter. The buns generally look like slider rolls but bear a cross of frosting on top symbolizing the crucifixion. Depending on the bakery they’ll contain raisins or other dried fruit inside and the dough is sometimes made with cinnamon. Other times, there is no filling just the frosting on top.

I wanted to check out the versions of hot cross buns at two South Slope bakeries:

Leske’s Bakery: 588 5th Avenue (Between 16th St and Prospect Avenue)
http://www.leskesbakery.com/
The Leske’s version was $1.75. It’s certainly more visually attractive than Lopez. The hot cross bun is wide with a nice sugar glaze on top. It’s studded with dried fruit inside – the kind found in fruit cakes. The texture is a little dry so coffee on the side helped.

Boulangerie Lopez: 647 5th Avenue (Between 18th St and 19th St)
http://www.laboulangerielopez.com/
The Boulangerie Lopez hot cross bun has the tiniest bit of frosting on top. The texture is moister than Leske. Oddly it seems to be made of whole wheat with cinnamon mixed in. On the plus side it was only $1.

Overall, I’m a little disappointed in both since their other products are usually quite good. This isn’t the speciality for either bakery. Lopez is a Mexican Bakery and Leske has Scandinavian roots. No clear winner in this match up. I’ll post again after trying items they’re better known for.

What are your favorite Easter items? Have you tried anything from these bakeries?

Tags: boulangerie lopez, Easter, hot cross buns, leske's bakery, park slope, South Slope Permalink

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Food Reviews: Milan’s Bryndzova Natierka (Sheep Milk Cheese Spread)

Posted by roodonfood on March 29, 2013 in Brooklyn, Food Adventures

Sheep’s Milk Cheese Spread From Milan’s

I was a little sheepish (heehee) about checking out this item because I expected it to be smelly like a goat cheese. The only cheeses I’ve tried and enjoyed were dairy based and the occasional substitute like soy based Daiya.

I was only willing to give it a try for two reasons:
-The name is Bryndzova Natierka. Everything seems to sound better in Slovakian.
-It’s from one of my favorite area restaurants, Milan’s (see this entry).

Alongside the spread they provide an ample amount of bread. The cheese is creamy, rich and has pieces of chopped green onion. In addition to trying it on the bread provided I had it on soda bread. The salt in the spread contrasted nicely with the sugar content of the soda bread. I’d definitely try this snack out again. And no, it wasn’t stinky.

Tags: Bryndzova Natierka, daiya, milan's brooklyn, milan's sunset park, park slope, sheep's milk cheese spread, South Slope Permalink

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Sweet Beat (Easter Edition): Cadbury Chocolate Creme Egg

Posted by roodonfood on March 28, 2013 in Sweet Beat

Cadbury Chocolate Creme Egg

As a fan of Cadbury Eggs, I’m happy to report that this year there is no shortage of the Easter treats. That includes classic, caramel and the new to me, chocolate crème. The chocolate crème tastes super rich. The filling is thick and creamy. It tastes as decadent as it sounds. For me it was too much of a good thing. I’d prefer the creme to be a little thinner. If you buy one be prepared to be a little sweeted out and also very hyper. For some folks this could be the bee’s knees though. So far nothing has topped the classic cadbury crème egg.

Here is another review of this chocolate Easter treat.

Tags: cadbury chocolate creme egg, cadbury cream eggs, Cadbury Eggs, Easter, Easter Candy Permalink

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Book Review: Making Piece: Love, Loss and Pie by Beth Howard

Posted by roodonfood on March 27, 2013 in Books

Source: The World Needs More Pie

That’s right this book is by Harlequin, maker of romance novels. What of it? I’m secure. “Making Piece” is a memoir of a difficult time for author, Beth Howard. She was married to a man who in her eyes was obsessed with work. They at times lived in separate states (her in Texas, him in Oregon) and separate countries (her U.S and him Germany). The long work hours and long distance relationship made it difficult to retain a spark.

Grant Wood’s American Gothic

They had discussed getting a divorce when her husband suddenly died at the age of 43. This was the event that led her to reassess what she wanted to do with her life and what made her happy. Her conclusion? Make pie. Pie, specifically banana cream pie is one of the ways her Mom charmed her father into marriage. The same was true of her and her late husband. Many of the happy occasions of her life were based around it. After her husband’s passing she travels across the country trying pie and making pies – some for the purpose of a TV pilot, other times to just bring people together. (Kind of a dream life huh?) Eventually she returns to the place of her roots in Eldon, Iowa where she starts a Pitchfork Pie Stand at the American Gothic house.

It’s an entertaining, fast read of a book. Occasionally I found myself losing interest in her story (piemaker to the stars!) and the constant pie metaphors. Luckily the book is peppered with fun stories about judging pie contests, how her mom made her dad banana cream pie when they first met. The best story of all comes at the end in which she charms her way into living at and selling pie in the American Gothic House.

There is no way to escape wanting to make pie and I’d credit this book for my first pie making endeavor, posted here. It’s not a bad book though yours truly is probably not the intended audience. The back of the book contains a half dozen recipes from pie makers she meets through her journey. If Oprah’s Book Club existed, this book would probably be a selection. It’s a feel-good type of story for those who understand food as a means of healing.

Tags: american gothic, beth howard, food memoir, grant wood, harlequin, making piece, strawberry pie recipe Permalink

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Awesome or Disgusting: Three Bean Salad in a Can

Posted by roodonfood on March 25, 2013 in awesome or disgusting

Hanover Three Bean Salad

The other day I got a craving for three bean salad. Usually it’s a mix of red beans, yellow and green wax beans (haricort verts). The sauce is mostly vinegar and sugar, which when done well balances sweet and acidic to make a refreshing side. It’s a food associated with the summertime.

In the U.S the salad is available at the grocery counter deli or corner bodega practically everywhere . For some reason I was compelled to buy it, not freshly made, but in a can. A can allows the freedom to open it whenever I thought. Fast forward to months later. It sat in the pantry collecting dust. Salad in a can = buyer’s remorse.

Yesterday I bit the bullet and finally opened it. The beans tasted fine but the sauce was syrupy. The sugar gave it a cloying taste. It poured out in a blob. Salad in a can = never again.

Awesome or Disgusting?
Verdict: Disgusting

Next time I’ll make it fresh or buy it from the deli counter like a normal person.

Tags: awesome or disgusting, hanover 3 bean salad, salad in a can Permalink

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Healthy Snacks for the Lazy: Edamame

Posted by roodonfood on March 24, 2013 in gluten free, vegan

Edamame

The first time I tasted edamame, like most Americans, was at a sushi place. At the time I had no idea that they’re just young soybeans cooked in-pod with salt. I was impressed that such a simple snack could possess so much flavor.

The name Eda means twig and mame means bean in Japanese. It’s a great non-meat source for protein, fiber and iron. The other day I discovered that frozen edamame is available at the local grocery store for only $3 (Seapoint Farms). The recommended cooking instructions were to boil them. To retain more nutrients I steamed them instead for about 10 minutes. Afterward they were lightly sprinkled with salt. The creamy, meaty texture and protein make this an ultra-satisfying snack with very little prep needed.

Speaking of Edamame, here is a tasty looking recipe using soybeans, corn and quinoa at Eating Well.

What are some of your quick go to snacks?