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13 Şubat 2013 Çarşamba

New York State Foods

New York State Foods
Apple STATUS Official Apples YEAR DESIGNATED 1976 THE FOOD Apples are members of the rose family, so they’re related to peaches, raspberries, and strawberries. They grow on small, deciduous trees, and ripen in autumn. Apples have a smooth skin that may be red, yellow, green, or mottled when ripe. The fruit is usually firm, though some varieties tend to be harder and others are softer and can have a mealy texture. Though apples are often cooked in pies, cakes, and other baked goods or simmered into sauces for meats, the most common way to eat an apple is raw, unpeeled, and out of hand, leaving behind the central core. THE SIGNIFICANCE Apples probably originally came from central Asia, but they have been in New York since colonial days. Governor Peter Stuyvesant planted a Dutch apple tree in New York City in 1647, and by the 1700s, the state’s commercial orchards were well established and even exporting apples back to England. Today, New York produces about 25 million bushels of apples each year, the second most of any U.S. state. Its largest city, New York, is affectionately called "the Big Apple." Apple Muffin STATUS Official Muffins YEAR DESIGNATED 1987 THE FOOD A muffin is an individual serving of mildly sweet bread baked in a cup, so it has a flat bottom, straight sides, and a rounded top. Muffin batter is usually made from flour, sugar, eggs, melted butter or oil, and baking powder or baking soda. Apple muffins also include chopped, fresh apple. Walnuts, raisins, cinnamon, and other spices are optional additions. Muffins need to be baked at a relatively high temperature in order to get their characteristic domed shape. They are usually a breakfast food, though they’re also eaten as snacks. THE SIGNIFICANCE Muffins were probably developed in the mid-1800s, though it’s not clear exactly where or when. They have, however, been a common food in New York for decades. The apple muffin uses the state fruit, and in fact most of the ingredients can be had from local producers. New York public schoolchildren lobbied successfully for the adoption of this state symbol. -World Trade Press

Apple

STATUS

Official

Apples

YEAR DESIGNATED

1976

THE FOOD

Apples are members of the rose family, so they’re related to peaches, raspberries, and strawberries. They grow on small, deciduous trees, and ripen in autumn. Apples have a smooth skin that may be red, yellow, green, or mottled when ripe. The fruit is usually firm, though some varieties tend to be harder and others are softer and can have a mealy texture. Though apples are often cooked in pies, cakes, and other baked goods or simmered into sauces for meats, the most common way to eat an apple is raw, unpeeled, and out of hand, leaving behind the central core.

THE SIGNIFICANCE

Apples probably originally came from central Asia, but they have been in New York since colonial days. Governor Peter Stuyvesant planted a Dutch apple tree in New York City in 1647, and by the 1700s, the state’s commercial orchards were well established and even exporting apples back to England. Today, New York produces about 25 million bushels of apples each year, the second most of any U.S. state. Its largest city, New York, is affectionately called "the Big Apple."

Apple Muffin

STATUS

Official

Muffins

YEAR DESIGNATED

1987

THE FOOD

A muffin is an individual serving of mildly sweet bread baked in a cup, so it has a flat bottom, straight sides, and a rounded top. Muffin batter is usually made from flour, sugar, eggs, melted butter or oil, and baking powder or baking soda. Apple muffins also include chopped, fresh apple. Walnuts, raisins, cinnamon, and other spices are optional additions. Muffins need to be baked at a relatively high temperature in order to get their characteristic domed shape. They are usually a breakfast food, though they’re also eaten as snacks.

THE SIGNIFICANCE

Muffins were probably developed in the mid-1800s, though it’s not clear exactly where or when. They have, however, been a common food in New York for decades. The apple muffin uses the state fruit, and in fact most of the ingredients can be had from local producers. New York public schoolchildren lobbied successfully for the adoption of this state symbol.

-World Trade Press

New York State Dish (Recipe)

New York State Dish (Recipe)
New York-style Pizza (Unofficial Main Dish) New York Pizza Most New York pizzas are large, about 18 inches (46 cm) in diameter, and are usually sold by the pie and by the slice. Crust is somewhat thin, though not in the extreme, and the outer rim of crust is thick and spongy. New York pizza is generally baked directly on the floor of a very hot pizza oven for a crust that's lightly but evenly charred underneath. Temperatures of 800°F (425°C) are not uncommon in commercial pizzerias. Home cooks are unlikely to get their ovens hot enough for perfect results, but the pizza oven floor can be approximated with a pizza stone or unglazed natural clay tiles. Recipe Serves 2–4 INGREDIENTS Dough: 1 lb (500 g) bread flour 1 cup (250 ml) warm water 1 tbsp (15 ml) olive oil 1 tsp (5 ml) yeast 1 tsp (5 ml) salt Cornmeal or semolina for sprinkling Sauce: 1 1/2 tbsp (23 ml) olive oil 2 cloves garlic, minced 2 tsp (10 ml) dried oregano 1 tsp (5 ml) dried basil 1 lb (500 g) chopped canned plum tomatoes, drained 12 oz (350 ml) tomato paste Salt and pepper to taste 1 cup (250 ml) dry mozzarella, grated 1/4 cup (60 ml) Parmesan, grated INSTRUCTIONS Dissolve yeast in water and add the olive oil. Combine salt and half the flour in a large bowl or the bowl of a heavy-duty mixer. Add liquid ingredients. Beat by hand or by machine for 5 minutes. Gradually add flour until the dough pulls away from the side of the bowl. Turn the dough out onto a well-floured surface and knead for 10 minutes, adding flour as needed. The final dough should be soft and smooth. All the flour may not be required. Divide dough in half and place in lightly oiled, airtight containers or bowls covered with plastic wrap. Refrigerate overnight. For the sauce, heat the oil in a large skillet over medium high heat. Add garlic and herbs and stir for 1 minute. Add tomatoes and tomato paste. Simmer, stirring, for 5 minutes. Season with salt and pepper to taste. Refrigerate until needed. Place pizza stone or tiles in oven and preheat to 500°F (260°C). Remove dough and sauce from fridge and allow to return to room temperature before working. Transfer a dough ball to a clean, lightly floured surface, and dust the dough with flour. Pat dough out into a thin, even circle, building up a 1-inch (2.5-cm) rim all around. Sprinkle a wooden pizza peel with cornmeal or semolina and transfer dough to peel. Top dough with just enough sauce to make a thin, even layer. Sprinkle with half the mozzarella and then half the Parmesan. Transfer the pizza to the pizza stone. Bake 20-25 minutes, or until cheese is melted and crust is browned underneath. Remove pizza from oven using the pizza peel and let stand 5 minutes before serving. -World Trade Press

New York-style Pizza (Unofficial Main Dish)

New York Pizza

Most New York pizzas are large, about 18 inches (46 cm) in diameter, and are usually sold by the pie and by the slice. Crust is somewhat thin, though not in the extreme, and the outer rim of crust is thick and spongy. New York pizza is generally baked directly on the floor of a very hot pizza oven for a crust that's lightly but evenly charred underneath. Temperatures of 800°F (425°C) are not uncommon in commercial pizzerias. Home cooks are unlikely to get their ovens hot enough for perfect results, but the pizza oven floor can be approximated with a pizza stone or unglazed natural clay tiles.

Recipe Serves 2–4

INGREDIENTS

Dough:

1 lb (500 g) bread flour
1 cup (250 ml) warm water
1 tbsp (15 ml) olive oil
1 tsp (5 ml) yeast
1 tsp (5 ml) salt
Cornmeal or semolina for sprinkling

Sauce:

1 1/2 tbsp (23 ml) olive oil
2 cloves garlic, minced
2 tsp (10 ml) dried oregano
1 tsp (5 ml) dried basil
1 lb (500 g) chopped canned plum tomatoes, drained
12 oz (350 ml) tomato paste
Salt and pepper to taste
1 cup (250 ml) dry mozzarella, grated
1/4 cup (60 ml) Parmesan, grated

INSTRUCTIONS

Dissolve yeast in water and add the olive oil.
Combine salt and half the flour in a large bowl or the bowl of a heavy-duty mixer.
Add liquid ingredients.
Beat by hand or by machine for 5 minutes.
Gradually add flour until the dough pulls away from the side of the bowl.
Turn the dough out onto a well-floured surface and knead for 10 minutes, adding flour as needed.
The final dough should be soft and smooth. All the flour may not be required.
Divide dough in half and place in lightly oiled, airtight containers or bowls covered with plastic wrap. Refrigerate overnight.
For the sauce, heat the oil in a large skillet over medium high heat.
Add garlic and herbs and stir for 1 minute.
Add tomatoes and tomato paste.
Simmer, stirring, for 5 minutes.
Season with salt and pepper to taste. Refrigerate until needed.
Place pizza stone or tiles in oven and preheat to 500°F (260°C).
Remove dough and sauce from fridge and allow to return to room temperature before working.
Transfer a dough ball to a clean, lightly floured surface, and dust the dough with flour.
Pat dough out into a thin, even circle, building up a 1-inch (2.5-cm) rim all around.
Sprinkle a wooden pizza peel with cornmeal or semolina and transfer dough to peel.
Top dough with just enough sauce to make a thin, even layer.
Sprinkle with half the mozzarella and then half the Parmesan.
Transfer the pizza to the pizza stone. Bake 20-25 minutes, or until cheese is melted and crust is browned underneath.
Remove pizza from oven using the pizza peel and let stand 5 minutes before serving.

-World Trade Press

New York Cuisine

New York City is one of the culinary capitals of the world, and it's possible to get almost any kind of dish in the city. Though the rest of the state is less adventurous, the city's influence and a large Italian-American population have strongly altered the state's early, simple German-English cooking style. Pizza sold in large, triangular slices is a standard on-the-go meal or snack. Although it's possible to get pizza topped with almost anything, the standard slice includes tomato sauce, dry mozzarella, and Parmesan cheese.

After pizza, hot dogs are the favorite quick meal or snack. New Yorkers will argue about their favorite hot dog like they do their favorite pizza. A local creation that's now common in areas across the country is the Coney Island hot dog, topped with a chili sauce. Though the sauce contains a bit of beef, it's not beef-rich chili stew. Often, it's ketchup enriched with very little ground beef, onion, mustard, relish, and other spices.

A more refined New York invention is Lobster Newburg, developed at a well-known New York restaurant in the late 1800s. It consists of lobster meat in a simple Madeira-cream sauce. Chicken Divan is another New York restaurant invention from the 1930s. It's sliced chicken served in a very rich egg yolk–cream sauce flavored with sherry, nutmeg, and Worcestershire sauce. Grilled steak served with a baked potato and creamed spinach is another New York City restaurant classic that's now common nationwide. Buffalo wings, yet another dish invented in the Empire State, were reportedly made for the first time at the Anchor Bar in Buffalo in 1964. Chicken wings are fried without batter and then coated in a spicy, vinegar-based sauce.

New York cheesecake is cream cheese–based, dense, and creamy with an even texture and usually a hint of lemon flavoring. It's often plain or topped with a very thin layer of sweetened sour cream and/or strawberries. Though this is the definitive New York cheesecake, it's not what you'll find in the state's many Italian bakeries, where a much drier, almost crumbly ricotta-based cake studded with candied fruit is the norm.

Apples are an important crop in New York, so apple-based sweets are common. The state muffin is an apple muffin made with brown sugar, cinnamon, walnuts, and cream cheese. The northern part of the state is maple country, so maple sugar and syrup sometimes sweeten desserts such as apple pie. Upstate New York is also grape country. In areas where Concord grapes grow well, grape pie is a favorite dessert in season.

Specialties popularized by Jewish immigrants from eastern and northern Europe are also widespread. A bagel spread with butter or cream cheese, for example, is a standard New York breakfast. Though bagels have become fairly common across the country, New York bagels are usually much more dense, chewy, and not sweet. Bialys are harder to find, even in New York, but are also a favorite. They are also breakfast-sized portions of bread, but are about half as thick as a bagel, with an indentation in the middle. The outside is lightly dusted with flour, the inside is light and very spongy, and the indentation usually contains shreds of onion and a few poppy seeds. On the sweet side, rugelach is a cream cheese–based baked good somewhere between a cookie and a pastry, filled with cinnamon, raisins, and nuts or a little chocolate or apricot jam.

-World Trade Press

Coney Island Hot Dog

Ravioli

Rugelach

Maple Syrup