In his surprising come-from-behind candidacy for New York’s governorship in 1958, many attribute Nelson Rockefeller’s victory to the “blintz tour” he made one October day of Lower East Side eateries. In visiting Jewish delicatessens, Irish groceries, Italian bakeries and Puerto Rican bodegas (among many other places), Rocky, as he was nicknamed decades before the movie,… Continue reading Rocky’s Road
Tag: cooks sountry
Plenty for Everyone!
That’s what inspired Thanksgiving, isn’t it, a celebration of, and gratitude for, a bountiful harvest? Today’s entry heartily endorses that appeal with a plate full of the best of farm, forest and field. Just the crops alone are well-represented in the produce spilling from the cornucopia below:Today’s feast started with an episode of the Cook’s… Continue reading Plenty for Everyone!
So, Cleveland Does Rock?
Uh huh, and in more ways than one, apparently. Not only do you have the tunes, but you also find food that feeds the beat. Nowhere is that sustenance more vibrant than in the region’s Hungarian-American communities, among the nation’s largest. Here, in the suburb of Shaker Heights, Cook’s Country found a restaurant serving an… Continue reading So, Cleveland Does Rock?
Special occasions call for memorable meals, and for many North Americans, “Japanese” steakhouses such as Benihana or Shogun stir fond recollections. These places value entertainment, and they feature flashy, wisecracking chefs preparing meals, teppanyaki-style, on an iron griddle immediately in front of guests. The freshest ingredients served alongside puns (some cringe-worthy, some not), knife gymnastics… Continue reading Strong Influence
Just Peachy, and You?
Is it possible even to be in anything other than a great mood when peaches are enjoying their moment? Bursting forth from every basket, table and shelf, from every roadside stand and farmers’ market, the globes are filled with fifteen times their weight (or thereabouts) of juicy, sweet, tangy, summery nectar. Seems to be the… Continue reading Just Peachy, and You?
Pretzels! Get Yer Pretzels!
Just like at the game, too, except these are straight from the oven. The thinnest of crusts provides a salty hint of crunch, before granting access to the soft, pillowed dough beneath. You can taste the yeast too, contributing something of a savory hug and a whole lot of fluffiness. Sure, soft pretzels also come… Continue reading Pretzels! Get Yer Pretzels!
Make Your Own Dinner!
Why not? All the ingredients are before you – the thin tender chicken slices, marinated in lime juice, cumin, chili powder and other Mexican-forward spices. Then there’s the smoked poblano peppers, also sliced thinly, the rich crema (Mexico’s version of crème fraiche or sour cream) surrounding it taming the heat. Also present are cooling sprigs… Continue reading Make Your Own Dinner!
aka Muffin, aka Doughnut…
The suspect is a master of disguise, mixing undetected among both muffins and doughnuts. It bakes like a muffin, and even takes on its form, yet it’s robed in the cinnamon-sugar livery associated with doughnuts. Opening one reveals the dense essence of a doughnut too, down to the traces of nutmeg. Cook’s Country dreamed up… Continue reading aka Muffin, aka Doughnut…
All Kinds of Fixins’
Right here we have a whole heap of buttermilk biscuits, fluffy, buttery and still steaming from the oven. They’re savory just by themselves, but all sorts of toppings, fillings and other accompaniments wait to take these to the next level, where they’ll satisfy not just the stomach, but also stir the soul, creating future nostalgia,… Continue reading All Kinds of Fixins’
Master of Disguise
Before you is risotto. Looks about right, especially with the shrimp. Smells good too, as there’s a faint trace of lemony freshness. Risotto is made with rice, right? Maybe it is, usually, but in this case, the grain of choice is a pasta, orzo. The pasta even looks like rice, it’s cooked al dente, just… Continue reading Master of Disguise