Who's Writing Your Cookbook?

Who writes cookbooks?  Chefs ? Celebrities? Well yes, if you believe the cover however you can't judge a book even one about cooking by its' cover. There's a lucrative little business out there, all you freelance writers and foodies.It';s called ghostwriting  recipe books,

This was the subject of Julia Moskin's article in yesterday's New York Times Dining section. it seems all those celebrity and chef books were not really written by Gwyneth and Bobby.  They might have given the researcher the recipes but the rest of the book, including the research was done by a nondescript hack looking to make a few bucks.Most of the kitchen stars do give their "helpers" credit as did Daniel Bouulud , the great baker who credited his collaborator. Ms Moskin herself was a former ghost writer on many cookbooks. To be honest it is hard compiling a slew of recipes that include everything from appetizers to desserts. It also has to have anecdotes as well to make it salable.

Is cookbook ghostwriting for everyone?Like any ghostwriting it can be frustrating and demanding. Some chefs can be divas as the author will attest to, as in the case of the Mexican chef. he had wanted Ms. Moskin to write about poultry  - with out any details. Then there was the barbecue maven who just sent the Wikipedia link for chicken no other details either,Sadly enough ghostwriting pay is low for recipe books with most writers receiving a flat fee and no residuals. However if a writer is a foodie and vice versa it is a good entryway into the publishing world.

Everyone thinks that celebrities and chefs are homey by penning their own cookbooks. Think again. There's probably a ghost writer behind them , tweaking their recipes and making their forays into the publishing world palatable

A Good Irish Coffee

Saint Paddy''s Day is just around the corner and luckily for all the drinkers out there it falls on a Saturday this year. It's not just corned beef and cabbage but plenty of booze. There will be whiskey and beer flowing throughout the larger cities and smaller towns of both Ireland and America.However there is one classy and classic drink - Irish coffee that will be ending a few meals that night.

Patrick Farrell wrote about this treat in today's New York Times Dining section. Irish coffee itself is somehing of a throw back to the Madmen era where creamy after dinner drinks were all the rage. It's also not an Irish import but an Irish American creation that first started in San Francisco although there are tales of it being first made Limerick Ireland, Basically it's just Irish whiskey (any brand will do ) along with sugar , a dash of vanilla extract  and heavy cream. The first ingredients are all mixed the second is added as a finishing touch. The coffee is then sipped through the cream so it;s an interesting blend of flavors.

What makes a good Irish coffee? That's what Mr.Farrell, a fourth generation Irishman  himself, tries to find out. After listening to his dad's stories about being served all sorts of variations(including one that was more of a sundae with Reddi Whip ,a cherry  and sprinkles and another that had any other liquor added.) he creates the best version. His choice of whiskey comes from his father, - Jamisons, although he prefers Bushmills Powers which lends more oomph. As for coffee a full bodied bean works the best to compete with the alcohol.Cream has to be a whipped heavy cream - none of this aerosol stuff. The coffee should also be served in a tall narrow ceramic cup - not glass where fingers could get burned.Leave any decorations such as green sprinkles or sugar off it. Slowly sip the coffee through the cream and enjoy the heady combo of flavors

Nothing beats a good hot Irish coffee after some corned beef and cabbage. It's a nice civilized way of honoring the day, Make a few cups and enjoy this treat to end the festivities.

Treat Yourself To Whole Wheat

Whole wheat has always had a "crunchy granola" reputation. People usually associate it with aging hippies or health nuts. However its; one of the best tasting and best for you kinds of breads out there. Nowadays whole wheat has also expanded into crackers and even bagels. It's easy to forego anything white when you have nutritionally better brown and wholesome.

Two hundred years ago whole wheat was the only bread around. For centuries bakers baked bread with flour that the bran, endosperm and germ before milling came about . The bran is the hard outer coating or husk, it contains vital nutrients such as dietary fibers and essential fatty oils.  The endosperm part of the plant is reproductive part that is ground into white flour( barley endosperm is responsible for beer production). Germ is the embryo part of the wheat plant and it's often used in making cereals. All three are high in calcium , iron and fiber and the mineral selenium known for its' different properties. Whole wheat does have a drawback - a short shelf life. It doesn't last as long as white bread and can get moldier and staler quicker than the other.

Whole wheat is not just relegated to bread. There are all sorts of yummy treats to try . It's  also a good idea to get off white floured products from an early age. Whole wheat bagels are popular and are a healthier alternative to regular ones. Pastas as well as "going brown." Many companies including stores are offering whole wheat spaghetti and vermacelli along with a variety of other kinds. Are there whole wheat cookies?Surprisingly yes! There is even a Nestle's Tollhouse recipe for crunchy  chocolate chip cookies. There are also variations involving different kinds of nuts and dried cranberries. However whole wheat cookies do have sugar(albeit brown or molasses)  can be fattening so be careful. Unfortunately there are no  national brands. Most whole wheat cookies come form individual bakeries and bakers at farmer's market.

Whole wheat is a treat. It's also better for you than processed white flour.it;s also tasty no matter what way you have it. Try if for your morning toast or evening pasta.

Eat Healthy It's Easy

Is it hard to give up the all that bad food? Yes!!! Who doesn't loved fried chicken wings, washed down with fries and a big Pepsi?Or a bacon cheeseburger? Or home made  chocolate chip cookies and shortbread? After all they''re tastier than all that healthy stuff, right? Maybe not. Fruits and veggies can be just as tantalizing and as yummy.

I recently had to change my own eating habits. I am a foodie, loving every aspect of food from crunchy fried snacks to icing drenched cupcakes. However I had to give up all that white flour, dairy,processed meats for healthier and just picked fare. I thought for sure I am going to hate this. My second thought how can I create healthy meals? Surprisingly both are easy. I have always loved fruit and veggies and sadly got away from them. I love the fresh field taste of kale and spinach. I'm now in love with lentils sprinkled with a good dose of tumeric. Even water - something I've just avoided is now my drink of choice along with freshly made juice. I still drink tea but eschew hot cocoa and coffee. Do I miss all that junk? Not really. I consider it poison to my system and I wish others would too.

What about cooking? Again there are some great all natural recipes that are tasty. Those lentils, that I previously hated are good cooked with brown rice. I also enjoy them reheated in the microwave with olive oil and again tumeric. Salads are easy to make and also fun. This is one dish where there is so many varieties  that the dish never grows old or stale. I can add grilled chicken or fish, create a tasty vinaigrette with the addition of crushed blueberries or blackberries, mix in different veggies every night. As far as with cooked dishes. there is turkey meat loaf, or turkey meat balls with whole wheat pasta. As for something to drink with it, I have my new Juiceman juicer.I can create more flavor combos than there are bottled drinks out there. Dessert is fruit. There's nothing like pineapple, blackberries or blueberries as a nice ender. Snacks are whole wheat Triscuits or even a scoop or Peanut butter (anjd sometimes cheating with Cheerios)

Eating healthy is not as scary or as boring as people think. Fruits and veggies are better tasting than than all those cupcakes and chips. Water is just as refreshing as any soda or sweetened tea. It's easy to change habits when there's a whole cornucopia of good things out there.

The Amazing Lentil Bean

Lentils have always gotten a bad rap. They're not as cool as garbanzo or mainstream as kidney and pinto.Yet they're one of the healthiest and surprisingly tastiest beans out there. They're also as versatile as their bean cousins and can be made into several different dishes. Try them anyway and be hooked.

Lentils have been around for millenia , feeding only the poor in times when they couldn't afford meat. In fact for most of history , the rich have scoffed at these nutritional wonders.Its' name come from the Latin word lens culinaris esculenta and our modern word lens comes from it because of the lentil''s convex shape. The bean was found both in archaeological sites dating back 8000 years and pharaohs tombs from 6000BCE. Lentils also figured  in Bible stories as well.\, especially the one where Jacob feeds Esau a a meal of bread and lentils. Lentils are from the pulse family and originated mostly like in India and Pakistan where it's still referred to as daal or dal (which is also the name for a spicy lentil soup).It comes in in red, green and yellow and there are two lentil peas to every pod.Lentils are high in proteins, folic acid and Vitamin B along with fiber and two essential amino acids,methionine and cysteine.

There are many recipes for lentils, the most common being lentil soup. This is a an easy to make bean soup that's chock full of good veggies and herbs. It's a good homey dish for a Saturday night supper.If you want to make something more exotic, then try South Indian sambar which is a tasty and spicy curry.It not only has lentils but also pumpkin and chicken for added flavor along with curries and dried chilis. Another lentil dish from the Subcontinent is Indian spiced rice that incorporates basmati rice, the legumes and a dash of cinnamon.Lentils can also be made into a hummus too.If your family has qualms there are some good lentil meat loaf recipes out there that can be subbed in for the more exotic fare.

Lentils are a great legume .Not only do they taste yummy but they have a lot of good stuff going for them. Have them in a spicy traditional dish or create your own to enjoy their rich nutty flavor.

Juiced Up

Nothing beats a glass of freshly made juice. It's not only delicious but good for you.It's full of vitamins and antioxidants and devoid of preservatives. Best of all you can get your daily requirement of both fruits and veggies in just one serving.

I just came into juicing thanks to buying the Juiceman juicer yesterday. Excitedly, after I purchased it I went into my local grocery store and went wild in the produce section. I bought kale, carrots and a  a ton of strawberries and blueberries.Assembling the machine took some doing and time but once I had all the parts in place there was no stopping me. I made a strawberry blueberry combo with a touch of kale and carrot.It was really delicious and fresh tasting. Even better was freezing the leftover mash to make an all natural Italian ice.Some of the nutritional value does go a day later however this is the healthiest and best dessert I've ever had.I plan on filling up my Popsicle molds with future fruit mashes  for a better tasting, less sugar riddled frozen fruit bar.

There was an accompanying recipe book that is amazing too. There are so many recipes to try from berry and apple blends  to fresh  citrus squeezes. Juiceman comes with a special citrus squeezer and pit displacer , I would love to make my own limeade and lemonade as well as trying the different  fruit and veggie combos the book suggested. Juiceman 's website also has recipes too and again there are a few that look tasty enough to try. They also suggest using the leftover veggie mash for sauces and the leftover fruit pulp for puddings and cakes along with different desserts.(although I think turning it into a healthy ice is a juicer's best bet)!

For all those health conscious foodies out there, get a juicer.It will be the best thing that happened to your health and your body! Your diet will be much improved by adding all natural juice combos to it. Better yet, you'll just love creating your own blends and mixes.

Odd Bedfellows

Mushroom and barley? OK, Prunes and pork - maybe not so usual. These combos made yesterday's new York Times Dining section's columns A Good Appetite and City Kitchen respectively. To some they're not unusual , to rather staid foodies, they're worth trying.

Melissa Clark did not put her mushroom and barley into the usual. soup. Instead she skewed them into a salad, adding celery and celery root too. The mushrooms were not the typical soup kind but a mix of cremini , oyster and hedgehog  cut into bite sized pieces.They were also browned and crispy adding crunch  to the mix. Ms,Clark cooked the barley as she would have pasta so that it wouldn't clump and ruin the salad. A homemade scallion vinaigrette that had celery leaves added was poured over it for a light refreshing onion-y taste.

The second pairing that Dave Tanis of City Kitchen created, prunes and pork may seem odd however it's part of some French and German provincial dishes. In fact the dish featured was French , porc aux pruneaux .It's just simply  a pork roast with red wine doused prunes. This is a cozy kind of bistro dish that also has berries and peppercorns that Mr. Tanis  added for spice and sweet. While the meat is roasting the prunes are simmering with port or even Madeira along with butter and shallots.It's a simple enough  dish yet perfect for a Saturday night dinner party.

Mushroom and barley salad? A bistro like creation featuring pork and prunes?.At first glance they may not go, however they are perfect complements to each other's tastes and textures.