tag:blogger.com,1999:blog-58099442320185380392024-03-18T14:52:33.620-07:00Foodie PantryIt's a blog for foodies around the world. Here you can read about recipes , new ideas and old techniques. You don't have to be a gourmet, just someone who really LOVES food and drink!!!!Lizhttp://www.blogger.com/profile/03872181511170989902noreply@blogger.comBlogger4812125tag:blogger.com,1999:blog-5809944232018538039.post-52360905629440798722024-03-18T14:52:00.000-07:002024-03-18T14:52:01.063-07:00A Spring Break<p> We're taking a little Spring break here for about six to eight weeks. W'll bee back when it's time to barbecue so get those grills and sauces ready for a fun time.</p><p>In the meantime have a good holiday season.</p>Lizhttp://www.blogger.com/profile/03872181511170989902noreply@blogger.com0tag:blogger.com,1999:blog-5809944232018538039.post-47484749255536690372024-03-16T17:12:00.000-07:002024-03-16T17:12:58.349-07:00St Patrick's Day Twists<p> Corned beef and cabbage along with soda bread are traditional St Patrick's Day dishes.Yet it's time to change it up a bit. Shake up tradition with delicious spins on these foods and others.</p><p>Corned beef sliders are a better choice than just the slices served with cabbage. You can added cabbage, just shred it. Sauerkraut can also work well here or sauteed cabbage. This is just sauteing the leaves in a mix of olive oil and butter>Leave out the salt when seasoning because the corned beef is salty as is. What rolls should you put the filling on? Hawaiian rolls are good. Their sweetness counteracts the saltiness of the corned beef and the sauerkrauts' tanginess. Regular slider rolls work too.For a fun St Paddy's Day brunch try a conred beef strata. This is made not with cabbage but tasty layers of spinach and cheese.It's like a savory egg custard with layers of corned beef ,spinach and cheese. If you want cabbage to go with it. then think a light coleslaw .If you want a quicker meal then air fry the corned beef and cabbage. Doing such will also give the meal a light crunch too.</p><p>Most home bakers will be baking a loaf ro two of Irish soda bread tomorrow. Any homemade loaf is tasty but how about changing it up a bit? Try the recipe as muffins. THis makes for a great side to the corned beef and cabbage or perfect on their own with butter as a light dessert afterwards. You could also try Ballymaloe brown bread which is an easy dense loaf and slightly different than soda bread. The New York Times Food section published the recipe on Wednesday and it's an easy bake that requires just yeast, water and molasses mixed in with whole wheat flour and Kosher salt. THis is perfect for those next day sandwiches too. Colcannon that wonderful mix of mashed potatoes , spinach and garlic can also benefit from a twist. Try fried colcannon balls for a tasty spin. Add a center of sharp cheddar for a flavorful side or hors d'ouevre. They're formed int balls and dipped first in egg and then breadcrumbs. Use panko if you want,.</p><p>Update these St Paddy's Day treats with new spins. The result is tasty alternatives that make the meal sing. They're fun and perfect for a day of celebrating.</p>Lizhttp://www.blogger.com/profile/03872181511170989902noreply@blogger.com0tag:blogger.com,1999:blog-5809944232018538039.post-44983631213657234332024-03-15T11:29:00.000-07:002024-03-15T11:29:12.227-07:00AN irish Bread For Sunday<p>With corned beef and cabbage being this star of this Sunday's St paddy's day, it hard to forget another Gaelic staple - good fresh from the oven bread. Try baking a loaf to go with the corned beef or even just to have with butter and jam latter on.</p><p>New contributor and famed Hudson Valley chef Clare de Boer wrote about the famed brown bread fromBallymaloe Cookery School in Cork in Wednesday';s New York Times Food section. This is the perfect bread that should accompany corned beef(and also be part of Monday's corned beef sandwiches). It is a simple bread that Chef de Boer first had when she visited the school, enjoying it thickly slathered with butter and covered with tiny prawms from nearby Ballycotton Bay,Darina Allen the school's co-founder says its an easy mix, perfect for novice bread makers.It's also a good recipe for those who fear yeast. It's just micing it with water and treacle syrup, letting ti foam and then rise. Whole wheat brown flour is added.There's a quick rise and ten baking. It's origins are not Irish but English having been created during the Second world War by nutritionist Doris Grant to make easy use of rations.it was less fluffy than sandwich bread but less cakey than Irish soda bread.it resembles Danish rugbroad but without its;s ourness and denseness.</p><p>Students who have attended the school now bake it for their shops and eateries that are located all over the world.Lily Starbuck a former student ,sells it at her cafe at the west end on Fisher's Island where the Long island Sounds meets the Atlantic Ocean.She pairs hers with butter and Camambaert and plans on having classes on it. Again it's a simple bake.The one thing to keep in mind is that make sure the yeasts foam when the molasses and water are added to it.If it doesn't;t then you have dead yeast and have to start over with a fresh packet. If you like a crunchy crust then sprinkle anything from poppy to sesame seeds on top. The flour is whole wheat, preferably stone ground.Use Bob's Red Mill or King Arthur for this. There;s also a teaspoon of kosher salt (Chef de Boer recommends Diamond Crystal) and a tablespoon of molasses or if you can get it treacle.It;'s a very small amount of yeast, really - only two and a half tablespoons.It;s just mixing the yeast with the molasses and warm water for five minutes until the liquid develops a creamy froth.Add the flour,Pour it into a greased pan lined with parcnhemt and then bake twenty minutes at 400 degrees Farenehit,.after twenty minutes carefully take the loaf outr of the pan and bake for another ten minutes..It should be done when you tap the bottom and it sounds hollow.</p><p>This ballymaloe brown bread is the perfect accompaniment to Sunday's corned beef and cabbage. It's also a great bread to make for a weekend .Try it and enjoy it's home baked sweetness and goodness.</p>Lizhttp://www.blogger.com/profile/03872181511170989902noreply@blogger.com0tag:blogger.com,1999:blog-5809944232018538039.post-35805686093483403882024-03-14T11:41:00.000-07:002024-03-14T11:41:38.214-07:00Your Favorite Holiday Recipe<p> Not surprsingly this March has a lot of holodays. From Purim to Easter to Nowruz to St Patrick's Day. what is your favorite holiday recipe? GOlden rice for the Persian new Year? Prune hammentasch to celebrate Queen Esther? Or the traditional glazed ham for your Easter dinner/ Wht about corned beef followed by stout cupcakes on St Patrick's Day? <br /><br />Let us know here. It's always fun to share holiday memories and recipes.</p>Lizhttp://www.blogger.com/profile/03872181511170989902noreply@blogger.com0tag:blogger.com,1999:blog-5809944232018538039.post-71122267035261249712024-03-13T11:45:00.000-07:002024-03-13T11:45:36.341-07:00Cabbage Is KIng Again<p> The round leafy green heads are not just for those on a budget anymore. Cabbage is becoming king of the trendy again.It's not because of the taste>People are rediscovering its; versatility and flavor again.It's cool to be kohl.</p><p>Kim Severson wrote about this hot again veggie in today's New York Times Food section. Cabbage has been on the menu at a few upscale eateries across the US.Now it's exploding in a big way to more and more places. The heads have always been known for their long shelf lives and versatilities plus their cheapness. Home gardeners can easily grow a patch of them in their backyards too. China produces the Most Americans have eaten in in sauerkraut and with corn beef but thanks to Asian countries like Korea, China and India , cabbage is becoming a mainstay in the American diet.Kimchi has mightily helped its' reputation and there is a new generation of both chefs and home chefs that are interested in fermentation and gut friendly.It was like this decades ago when immigrants coming to America relied on it for sustenance and nutrition. Now on the world stage ,China produces most of it while Russians eat the most.</p><p>When exactly did the cabbage craze begin? It could have started a decade ago when farmers selling to restaurants starting growing specialty cabbage.It was a small tender one with a pointy tip called a Caraflex ,conehead or arrowhead. There was also the Tendersweets which are shaped liked flattened ovals wit loosely packed thin crisp leaves and the napa variety which has a taste that's a mix of iceberg lettuce , cabbage and celery. Chefs found that using the arrowheads were easy to braise or roast and looked gorgeous quartered and sauced on a plate.It also helped that trendy chef Thomas Keller used Caraflex at his popular Per Se restaurant. He charcoal grilled them with apples, sunchokes and pumpkins seeds surrounded by a red cabbage just. Around the same time Chicago chef put a charred wedge of cabbage on his menu at Publican. Surprisingly the pandemic also helped cabbage's growth in popularity. it was thought that eating fermented cabbage might ward off Covid 19. Cabbage though should be on every home chef's rotation. It can be used in stews and soups along with being wedged and charred, served with a dollop of Blue Cheese dressing.</p><p>Cabbage is king again and no wonder.It , like its; cousins the cauliflower, Brussels sprouts and broccoli is versatile and good for you. This leafy green is popular and with good reason.</p>Lizhttp://www.blogger.com/profile/03872181511170989902noreply@blogger.com0tag:blogger.com,1999:blog-5809944232018538039.post-26674946556162427352024-03-12T16:43:00.000-07:002024-03-12T16:43:21.798-07:00Planning For Saint Paddy's<p> One of the biggest party days is coming up,Saint Patrick's day is a day for tradition but also for fun. You can combine the two into a festive feast.</p><p> A new twist on the holiday is combining old and new. Yes you can serve corned beef but make it crisp and juicy in the air fryer.It;s pickling the brisket first in apple cider vinegar and then rubbing it with dry mustard. Cook it for one hour at 359 degree Fahrenheit. A tasty side is air fried cabbage steaks that can serve as a base for the corned beef.slice the cabbage thin through the middle. Brush with olive oil or melted butter and season with salt and pepper Air fry for ten minutes at 360 degrees Farenheit. They should be crisp and golden. Keep in mind this is also the perfect meal for vegetarians and vegans celebrating St.Patrick's Day. Colcannon is a must also You can buy the potatoes now so you don't have to run out or just used mashed potatoes to make this Irish classic. Buy the greens for it the day before. Here you can use fresh baby spinach mixed with kale for a Spring-y green flavor. Minced garlic gives it a true flavor but you could add a pinch of garlic powder too. It can be fried into little rounds too ro turned into colcannon bombs. Make sure you have either vegetable oil and olive oil both for frying.</p><p>Of course Saint Patrick's Day is a drinking day too. do you just serve only Guinness or have different beers? Guinness can be strong and you may have guests that may find it so. There may be some guests that also find it too strong in taste too. You could have Smithwick's another Irish beer with a great following.It's a red ale that has a strong barley flavor. This ale pairs well with a variety of foods and perfect with a plate of corned beef.some may prefer what's known as a cream ale such as Kilkenny's It has a caramel flavor that people may like better than the more robust ales along with a creamy head. You could also throw ina few American ales such as Sam Adams Irish ale or even Yuengling . Another aspect to consider is dessert. Although it's not as important at a Saint Paddy's Day party as it is at others, there should be a sweet or two along with Irish coffee. decide what you want to make.it could be stout cupcakes or Irish cream fudge made with Bailey's. Another must buy is plenty of bottled water. You don;t want guests driving home drink. Give them water to dissipate the alcohol's effects.</p><p>Get ready for a fun day. Make sure you have the ingredients and beers to have a memorable st patrick's day. enjoy planning it and hosting it.</p>Lizhttp://www.blogger.com/profile/03872181511170989902noreply@blogger.com0tag:blogger.com,1999:blog-5809944232018538039.post-46536836853652193472024-03-11T17:06:00.000-07:002024-03-11T17:06:10.303-07:00A Juicy Cauliflower Steak<p> Cauliflower is versatile.One of the best recipes for it is cutting into steaks. This makes not only for a good vegan meal but also a tasty one too.</p><p>I was inspired by an episode of Chris Kimball's<i>Milk Street</i>. His recipe called for peppers and capers mixed together with cheese. I used Lidl's Italiamo bruschetta mixed with Violife's shredded vegan Parmesan and breadcrumbs. I liked this mix better </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSOxUY24SPs7UcRh8s0-J3c6XqxrOboasfPMVmzdVTVMFASXGpc7ZVty_ymGtsqFQVvvsE8BhJOq0qjM81lwD-ZKXwDiSIcJNpXdL_TZQdijlYhs2vKy0Vns3XoQL5nUbuqGwQ5uX7F-7E4vVKy1Y9JYk7XhMKI2uwszRbtnnjNlCtGuam1ieKNgpa663B/s4624/20240311_161505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3468" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSOxUY24SPs7UcRh8s0-J3c6XqxrOboasfPMVmzdVTVMFASXGpc7ZVty_ymGtsqFQVvvsE8BhJOq0qjM81lwD-ZKXwDiSIcJNpXdL_TZQdijlYhs2vKy0Vns3XoQL5nUbuqGwQ5uX7F-7E4vVKy1Y9JYk7XhMKI2uwszRbtnnjNlCtGuam1ieKNgpa663B/s320/20240311_161505.jpg" width="240" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtawH03ci3-5i2q-s6HCzBxv6POZn2xaD-NrARAgMCqq4RaCS7ByRTz7g6H4o1RWXLLUho9-izC3Xb_s16WX47e_sLMUodvEluuv70yUO6zGdiRaKp2NGCKabhcnvnQJw4dc2eUWZfnDp98PMahNCOycuGzGLyo5hHVSsKAE3_8CjNT6IXucG6cT0ACzcf/s4624/20240311_161515.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3468" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtawH03ci3-5i2q-s6HCzBxv6POZn2xaD-NrARAgMCqq4RaCS7ByRTz7g6H4o1RWXLLUho9-izC3Xb_s16WX47e_sLMUodvEluuv70yUO6zGdiRaKp2NGCKabhcnvnQJw4dc2eUWZfnDp98PMahNCOycuGzGLyo5hHVSsKAE3_8CjNT6IXucG6cT0ACzcf/s320/20240311_161515.jpg" width="240" /></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAxcGhzD91AM5pF_s5wM4-Zu7Qxmf6wifHREZmr26o3F-bgpMJ93AIlK56J8X55YxluKUK3eP2VDp_ZKWykH8Bzj2enJkKYEOpwHkH59Na2f7Th0A_Hv6RxSiBOhL7LBRHdq41wpAPYsZZnt3Ila1EVtYoZWnQpwS_J4Ciztwwysu3PCJr8y3OSc1N3iU0/s4624/20240311_192236.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3468" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAxcGhzD91AM5pF_s5wM4-Zu7Qxmf6wifHREZmr26o3F-bgpMJ93AIlK56J8X55YxluKUK3eP2VDp_ZKWykH8Bzj2enJkKYEOpwHkH59Na2f7Th0A_Hv6RxSiBOhL7LBRHdq41wpAPYsZZnt3Ila1EVtYoZWnQpwS_J4Ciztwwysu3PCJr8y3OSc1N3iU0/s320/20240311_192236.heic" width="240" /></a></div><br /></div>I added just a pinch of the VIolete and a pinch or two of breadcrumbs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhYycA6uxY0xORPnt0YSqLTc-YC5JV-J4BY-_1_t1eVTpieU61QD8-ElLmZC-SU7P4DLzKY3yL4j70l1uzi2916qurJ3TRLgUEiRZGmlX2T0510nvAn2cPiSzkTwU1wZguSgbnlio01cThOU1M4ZMvRQ64bv9jzQzwP9SScA3C3zAIF9uzabw6t8oI4H9/s4624/20240311_161521.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3468" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhYycA6uxY0xORPnt0YSqLTc-YC5JV-J4BY-_1_t1eVTpieU61QD8-ElLmZC-SU7P4DLzKY3yL4j70l1uzi2916qurJ3TRLgUEiRZGmlX2T0510nvAn2cPiSzkTwU1wZguSgbnlio01cThOU1M4ZMvRQ64bv9jzQzwP9SScA3C3zAIF9uzabw6t8oI4H9/s320/20240311_161521.heic" width="240" /></a></div>As for the cauliflower it has to be soaked in salt water for fifteen minutes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitPxa_CBKv_WxO-uLc57ViLO1H_DQ620gF9XNGhzlUjtuurGi8_D_NUblXJ6x8EG9sjsf3NHAvwp0re2JRCd6Ut0lADIyZ0LyyZoxF-Njbl2BQ246286fltvpqmuENcgxzwNuehoQ2A7ErJpmA11H-42rnL4wvaO27CwbMesj5GglxTzfcwFjGwoeeidJK/s4271/20240311_154949.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3468" data-original-width="4271" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitPxa_CBKv_WxO-uLc57ViLO1H_DQ620gF9XNGhzlUjtuurGi8_D_NUblXJ6x8EG9sjsf3NHAvwp0re2JRCd6Ut0lADIyZ0LyyZoxF-Njbl2BQ246286fltvpqmuENcgxzwNuehoQ2A7ErJpmA11H-42rnL4wvaO27CwbMesj5GglxTzfcwFjGwoeeidJK/s320/20240311_154949.jpg" width="320" /></a></div><br />It was them sliced into one in ch steaks (Milk street suggested one and a half inches but the inch work). The it was brushing them with olive oil.After deasoning they were put imto q 500 degree Farenheit oven for ten minutes The bruschetta was then layered on and let sit in an turned off oven (which cooks just as well as a lit <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnAf8iVvAB9dBGQIlXAsTU6hvvYoDIr1P1IRZkOQfYbDvROmnqYjSKLaoinBe-9PTwORKi3W8yPlcah3HSfvDzqTJvDVYJpF11mZyk4MDMZFfjcqrUhDKdo0gnIbJzpHWU1xOnfzfMfTzsTWhyphenhyphenhWcDiIHLe0SChRtyNl6nDTjJJRymtAockccA9N2e3sqD/s4149/20240311_163159.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4149" data-original-width="2751" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnAf8iVvAB9dBGQIlXAsTU6hvvYoDIr1P1IRZkOQfYbDvROmnqYjSKLaoinBe-9PTwORKi3W8yPlcah3HSfvDzqTJvDVYJpF11mZyk4MDMZFfjcqrUhDKdo0gnIbJzpHWU1xOnfzfMfTzsTWhyphenhyphenhWcDiIHLe0SChRtyNl6nDTjJJRymtAockccA9N2e3sqD/s320/20240311_163159.jpg" width="212" /></a></div><br />one)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX5ywSAuHKcbqATN1Wf-hn06_05g0LcSqk7nWiYQ5f7qnQsP4X0g1rPdEmV-liFDnBERuqW_K3tYD3jQ7FG-32Gwp6uzXtr6CI5z4O4Wl0HKG6S2UxLBbvnXAhoRS-6KP4Ear6Mmkm3aWfinRUFzfwIQ1CJ4lMMP2i_79AQMF7TsVQk1saO7ibuIADU_Vh/s4624/20240311_161244.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3468" data-original-width="4624" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX5ywSAuHKcbqATN1Wf-hn06_05g0LcSqk7nWiYQ5f7qnQsP4X0g1rPdEmV-liFDnBERuqW_K3tYD3jQ7FG-32Gwp6uzXtr6CI5z4O4Wl0HKG6S2UxLBbvnXAhoRS-6KP4Ear6Mmkm3aWfinRUFzfwIQ1CJ4lMMP2i_79AQMF7TsVQk1saO7ibuIADU_Vh/s320/20240311_161244.heic" width="320" /></a></div>This was the most flavorful dish I've made so far.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI25ciMIkB6JfwT4Ik82Gj3QpxbnE6rnmc0HF43Z0Ic_SOEYiU4XDp-p41qWXoQY_DCAIiHBOuV6KEJb4kL9VWtN3-8zkE6zOPEg8nFPitVUkEk_Kf7ylLl-KrrXnFgzbMTBULGNPOo4OnCAjjnRp8NaBwI9nFT0zIjsKQeP0Yr7ak1aqShCwY-hcj3ORV/s4149/20240311_163159.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4149" data-original-width="2751" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI25ciMIkB6JfwT4Ik82Gj3QpxbnE6rnmc0HF43Z0Ic_SOEYiU4XDp-p41qWXoQY_DCAIiHBOuV6KEJb4kL9VWtN3-8zkE6zOPEg8nFPitVUkEk_Kf7ylLl-KrrXnFgzbMTBULGNPOo4OnCAjjnRp8NaBwI9nFT0zIjsKQeP0Yr7ak1aqShCwY-hcj3ORV/s320/20240311_163159.jpg" width="212" /></a></div><br />I loved it .The bruschetta was mot overcooked and it just leaned a tangy , fresh flavor to the cauliflower - which is good raw or cooked./<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgltTWx3KrxKjrMNKzWP9y2JeLu7BdtubIQ8QaYvzoIU4lcKsfjrCAhYGYAuXKt-9MAsFAvz-jvuExjeeRzsEY8xrxQuT_K80_keJbJZf90KIN9gXgEnZ1-o0O2fOsaloZHkV6xoVwG2q93M1bBa3owci3Pgb6Z6kXWSBn0ohcRNKYFtyNXmlBKIRr7Bfw5/s4624/20240311_164550.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3468" data-original-width="4624" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgltTWx3KrxKjrMNKzWP9y2JeLu7BdtubIQ8QaYvzoIU4lcKsfjrCAhYGYAuXKt-9MAsFAvz-jvuExjeeRzsEY8xrxQuT_K80_keJbJZf90KIN9gXgEnZ1-o0O2fOsaloZHkV6xoVwG2q93M1bBa3owci3Pgb6Z6kXWSBn0ohcRNKYFtyNXmlBKIRr7Bfw5/s320/20240311_164550.heic" width="320" /></a></div><br />It's a lovely , fulfilling meal that I will be making for Easter too. There is something about the marriage of different flavors that makes this dish simg. My version was really delicious.<br /><br /><div>Cauliflower steaks topped with a bruschetta mix is an excellent meal choice. The blend of tomatoes, cheese, and peppers with cauliflower is a unique taste. Try it for a one of a kind dinner.</div>Lizhttp://www.blogger.com/profile/03872181511170989902noreply@blogger.com0tag:blogger.com,1999:blog-5809944232018538039.post-23803678422212084402024-03-09T16:34:00.000-08:002024-03-09T16:34:00.706-08:00An Oscar Party For One<p> The Oscars are a big deal. The Oscar parties are not - really. It's is fun to sit with friends but it's even nicer to sit in your jammies and enjoy goodies alone in front of the TV set. Ther'es nothing like a good old fashioned party for one. Eat what you want .Drink what you want. It's all up to you .</p><p>Surprisignly you can indulge on a budget.If you;re craving lush food but don't have the budget , try Lidl. The store features frozen lobster tail for around $14.99. Add some butter and grill some asparagus and you have a Hollywood worthy meal.LIdl also has excellent deals on shrimp and scallops too if you want something a little less rich. You could also get wings and nuggets and just pop them into your air fryer. Serve with a variety of different sauces, from ranch to barbecue. You could also buy a rotisserie chicken, eat what you want and save the leftovers for either Monday's lunch or dinner. Buy a side of macaromi salad giardniera , pickled veggies for a tasty late supper. A simple pizza for one can also work. You can easily whip one up using already made dough and sauce. Toppings can be anything from spinach and onions to pepperoni and salami. a smaller version is an English muffin pizza, easily baked in a toaster oven. One can satisfy anyone with a small appetite. You could also whip up a mini hero too, using your favorite cold cuts and cheese along with sliced tomatoes and lettuce.</p><p>Of course an Oscar party means indulging on snack food too. You could use the air fryer again to make your own potato chips. It just takes Russet potatoes - use these because they are the best for not maintaining moisture). olive oil and seasonings.After the slices have been soaked and drie coat them in olive oil and air fry for twenty minutes at 325 degrees Farenheit. A simple onion dip is perfect here.It;s just emptying a packet of French onion soup into sour cream ro plain Greek yogurt and stirring.If you use the Greekl yogurt for dipm you don;t have to worry about extra calories.Loaded nachos are another fun Oscar night snack.It;s just ouring queso cheese on nachos and then topping them with sliced jalapenos, black olives and tomatoes Microwave for a minute or two for the cheese to get all melted. Add some kidney or black beans for protein. Open a Corona and enjoy. If these are too much, then stick with that movie classic - popcorn. It pays to have a microwave popper like Colonel Popper to give you a better type of kernel without all those additives. Melt butter to drizzle over and enjoy.</p><p>It;s your Oscar party. Make the foods you love , sit back and root for your favorites to win. Enjoy any of these treats while you sit on the couch .</p>Lizhttp://www.blogger.com/profile/03872181511170989902noreply@blogger.com0tag:blogger.com,1999:blog-5809944232018538039.post-54814973443677705172024-03-08T17:24:00.000-08:002024-03-08T17:24:42.037-08:00A Precooked Feast<p> The worst paart about throwing a dinner party is prepping and cooking for it. Suppose you didn;;t have to? NO you don;t ahve to cater - everything can be made the day and night before.</p><p>Regular contributor Dave Tanis wrote about this easy fix in Wednesday's New York Times Food section. Why make everything the day of, creating chaos and stress in an overworked kitchen. Do ti in stages and you can spend the time before cleaning the house and getting yourself ready. He gives spiced roasted lamb with whole wheat za'atar flatbeads. dessert is walnut sponge cake. The spicy lamb pot roast is a mash up between a North african tangine and a Western pot roast .it's fragrant redolent with spices that should be allowed to rest a day before serving. The meat used should be a three inch bone in lamb shoulder . There is a wide array of spices used, from fennel and all spice to ginger and cayenne. The veggies used are, turnips, chilies cabbage and carrots, They;re steamed last minute and served with the stew. The za'aatar can be bought at any grocery store nowadays. Fresh parsley and thyme is sprinkled on the bread and then it'sbaked for twenty to thirty minutes.</p><p> The whole whear flatbreads made from scratch are easy to bake.. These are an easy three ingrdient, water flour and yeast bread, topped with the equally fragrant za'aatar. Again this cna be made the bay before.dessert is the walnut sponge. This is a light airy cake, perfect after a spicy meal. there are two cups of walmut pieces that are ground into a type of flour in a food processor. It's rich with eggs, using six yolks anwhites spearated. The whites are beaten into a meringue then stirred into the egg mixture to lighten it. don;t overbeat and deflate the airness .A ew streaks are OK.It's baked in a springform pan in a 325Farenheir oven for forty minutes. Let cool and dust with confectioner's sugar. Mr. Tanisha serves it with whipped cream and strawberries but you could try this with ice cream too.Again this could be made not just a day in advance but two days too. It can be kept in a cake container until it's ready to be served.</p><p>Don;t spend the day cooking and baking. Do everything the day before.It;s a much easier way of having a dinner party/</p><p><br /></p>Lizhttp://www.blogger.com/profile/03872181511170989902noreply@blogger.com0tag:blogger.com,1999:blog-5809944232018538039.post-10229523869055671712024-03-07T11:18:00.000-08:002024-03-07T11:18:51.540-08:00Question Time Your Favorite Casserole<p> With all this writing about casseroles which is your favorite?</p><p>Baked mac your way or original</p><p>Lasagna vegan or non vegan</p><p>Breakfast stratas - from cheesy to downright maple-y<br /><br />Anything with tuma or chicken and a Campbell's soup added</p><p>Classic green bean</p><p><br /></p><p>Let us know here. There may be a recipe and how to in the near future. In the mean time chew on this.<br /><br /></p><p><br /></p>Lizhttp://www.blogger.com/profile/03872181511170989902noreply@blogger.com0tag:blogger.com,1999:blog-5809944232018538039.post-38987810979032997202024-03-06T16:54:00.000-08:002024-03-06T16:54:39.251-08:00Roasted To Perfection<p> What is the best way to cook any kind of veggie? Try roasting. The extreme heat brings out anot just the flavor but a sweetness and crunchiness to any green. This is a method that once tried will be a favorite.</p><p>Regular contributor Ali slagle wrote about this in today's New York Times food section. She suggests the sheet pan method .This gives all veggies a nice even cook and golden color afterwards. It's also good when comining a protein like chicken or fish with any kind of veggie. Keep in mind that roasting can occur any time of year. summer's harvests of tomatoes and string beans are just as good cooked this way as winter parsnips and cabbage. How to ensure a good roast. firstly cut the veggies all the same size in uniform pieces. Keep in mind that smaller pieces get crunchy while larger ones have a creaminess to their centers.Thne season and oil generously. What's the best oil to use? Try olive oil. It's then roasting them on the lowest rach of the oven. You should set the oven to 425 degrees Farenheit. This caramelizes the outside while retaining a soft exterior. One good thing about roasting that skillet cooking demands is flipping the veggies halfway through the cooking.</p><p>The recipes Ms. slagle supplies can be the main course or a tasty side. There are roasted root veggies with hot honey. She combines such root vegetables as carrots, potatoe rutabegas , parsnips and sweet potatoes along with turnips with a hot honey sauce that's spiked with cayenne pepper. The veggies are roasted first after a bath in olive oil and then the sauce is poured on at the end. There is also cheddar roasted broccoli, a new spin on this meal time classic. The cheese is added at the end to make a crispy chewy coating. Theres also roasted sweet potatoes and kale with eggs. The eggs nest on kale and sweet potatoes. Harissa paste and peanut butter are mixed together and drizzled over it. If you;re looking for a tasty spup then try Ms. Slagle;s roasted cauliflower with garlic. This is a super easy soup that just needs water and a good food processor to make.One head of garlic is added for a true flavor experieince.</p><p>If you like veggies then roasting them will just rampup their likability.Try these recipes for a tasty intro to them. They are perfect for a good meal.</p><p><br /></p><p><br /></p>Lizhttp://www.blogger.com/profile/03872181511170989902noreply@blogger.com0tag:blogger.com,1999:blog-5809944232018538039.post-89335840950729813782024-03-05T17:13:00.000-08:002024-03-05T17:13:19.442-08:00Hot Meals For A Blustery Night<p> With March comes blustery winds and cold nights. This is the time for hot meals that are ribsticking and tasty. What to make? Anything from soups to casseroles,</p><p>Stock your pantry with a variety of different broths. These will act as the base for soups and chowders. You can make chicke, beef and/or vegetable broths if you have the time. Store them in the freezer until they're ready to us. What is a good soup? Try a fragrant leek and potato soup. This is an easy cook. You can add either freshly boiled potatoes or canned. Leeks are abundant right now. Use all parts of them for a tastier potage. A baked potato soup is also a good recipe to make, Top with shredded cheddar or a blob of sour cream.A good miestrone soup is another hearty broth to try. Add a variety of different veggies, from tomatoes to parsnips and carrots. Add beans for more protein. Try a mix of cannelini and kidnesy beans for color and flavor. Do you add pasta? Yes! Try smaller pasta like ditalini or shells. for a heartier fare try stews.Like soups all sorts of ingredients can be added. Try a beef stew with carrots and parsnips along with potatoes and corn. A chicken stew can resemble a pot pie without the soggy pastry bottom. Have a rich creamy gravy that's perfect with dumplings.</p><p>Cassaroles are a tasty and filling dish on a cold March night. The most famous and well liked is lasagna. This can be made several different ways. It can be filled with beef crumbles or it can be vegan, Add plant based crumbles or sausage for a different flavor. Ricotta gives it a creaminess but you don;t have to have it. Try a layer of vegan or regular Parmesan for a different flavor. Try adding sliced eggplant, and bell peppers. Another crowd pleaser is baked Macaroni and cheese. Again you can bake the classic or. vary it. The traditional recipe calls for elbow macaroni and a good sharp cheddar. Butter flour and milk gives it a creaminess and velvetiness. A layer of breadcrumbs is added to give it a nice crunchiness and crispness. You can vary this with crumbled bacon or have laors of bacon between the macaroni and cheese sauce. You also can sub in other cheeses like a mix of Parmesan and Asiago - sort of like what Panera offers. If the family is craving breakfast for dinner then try a cheesy strata. This is layering French or Italian bread with egg and cheese. You could add strips of ham ro bacon to it for a more flavorful bite.</p><p>A cold March night deserves a hot , filling meal. It can be a soup, stew or cassarole.Try any to warm up the family.</p><p><br /></p>Lizhttp://www.blogger.com/profile/03872181511170989902noreply@blogger.com0tag:blogger.com,1999:blog-5809944232018538039.post-44863739446473724942024-03-04T14:31:00.000-08:002024-03-04T14:31:29.560-08:00A Slew Of Healthy Recipes<p> As much as anyone wants to celebrate this month with corned beef and Easter candy , it's importantt eat healthy. Luckily The New York Times sectionhad a soecial inset inside their Sunday issue yestrday. This keeper issue is chock full of healthy recipes that are also chock full of flavor.</p><p>This Cooking + Well section has dishes for every meal, from breakfast to dinner. This is an issue you can use all year round.It's divided into six sections, whole grains, fruits and vegetables,nuts and seeds and healthy fats. Dani Blum,a health writer for The Times wrote the intro and stated that these recipes are the bedrock of a healthy diet.The recipes are the Meditrrenean diet which is alsways important for heart health.It should be the inspiration ofr a long term shift in food shopping and eating. According ot one study done in Italy, most Italins have relatively little health problems. There are also suggestions, especially when it comes to gtains. Yes, you can keep bread in your diet but nix the refined white loaves. Eat breads that are rich in ribr. Fiber slows digests and creates a dip in blood sugar.Use this kin of bread for theit chickpea and celery sandwich.This is sort of like tuna or egg salad but with healthy chickpeas and tahini for that mayonaise like creaminess. This is what I'll b making tomorrow for dinner and can;'t wait to try it.</p><p>The other reciupes seem just as good.The edamame pesto pasta is another must try dish.It's combining the traditional herbs like basil used in pesto and adding edammae for a tasty yet nutritional variation.Another must make is a cashew celery stir fry, rich with not only celery bit kal and spinach stir fried with fresh ginr and cashews The recipes calls for tofu but you can also sub in plant based beef crumbles or steak bits for a Chinese take out vibe.Healthy fish like salmon is vital to any diet. Thre is a recipe for a slow recipe citrus salmon , flavored with blood orange juice.It's served with an herb salad that compliments the fish's sweetness. for a simpler salmon dish Try the one with just olive oil and a variety of herbs like rosemary, garlic and chives.Of course there is avocado toast , perfect on it's' own but The Times suggests jazzing it up by adding a poached egg. peppers, red onions or herbs. If you're wondering about sweets there is an oliv e oil and fresh orange juice rich Moroccan or Meskouta orange cake made dense with the addition of Greek yogurt.</p><p>Healthy eating leads to healthy living. Start with these recipes to begin. You'll feel better with tasty dishes.</p><p><br /></p>Lizhttp://www.blogger.com/profile/03872181511170989902noreply@blogger.com0tag:blogger.com,1999:blog-5809944232018538039.post-59480081075663503812024-03-02T17:33:00.000-08:002024-03-02T17:33:29.284-08:00Celebrating St David's Day<p> March first was Saint David 's Day , patron saint of Wales. it was definitely a time to celebrate teh rich and flavorful foods of this ancient land whose proper name is Cymru. It is a varied table celebrating the land and sea of this amazing country.</p><p>The leek is the symbol of Cymru and it is a versatile green. Its at its best pairing with potatoes in a rich soup. Cawn Cnnin (the Welsh name) easy to make and great for the still cold days ahead. Unlike the french version vichyoisse, this had the tasty addition of Canadian bacon. The bacon and leeks are cooked forst with the leeks being fried in the bacon fat first.Chicken broth is added along with cut up potatoes that are mashed into the soup. A cup of milk is added for creaminess. Another hearty meal is the Welsh onion cake made with Caerphilly cheese. Caerphilly is made in the town of the same name and is a rich , crumbly fromage. The cheese is baked on top of the sliced potatoes and onions and then flipped over to be served. it's sort of like scalloped potatoes with a creamy, cheesy bottom. Of course mashed potatoes figure in another dish that also features boiled leeks hard boiled eggs and cheese sauce. wyau ynis mon has half and half in it along with nutmeg for flavor.</p><p>Yes,Cymru or Wales, also has it's most famous dish - rarebit. This is a delicious mix of ale. cheddar and butter. As you melt the butter warm the ale in abnother saucepan over a low flame. To thicken it whisk in three and a half tabkespoons of flour. Combine together and add cheese and Worcester sauce along with english mustard powder. Spoon over thich slices of toasted sourdough bread. Another Saint David's day treat that can be baked all year round is an English muffin like scone called picau ar y maen. They're made from flour lard, currents and eggs and cooked on a griddle. This gives them a crispy exterior while having a melty inside. Usually suagr is sprinkled on top but you could als serve with a fat pat of butter. Bara brith ro welsh tea cak loaf is another tasty baked tret.It's a spiced loaf bread that can go well slathered with butter and served with hot tea. Mixed dried fruit is also added to it as well</p><p>Welsh food is a flavorful and robust cuisine, much like the countyr itself. Try the cuisine of Cymru and enjoy the flavor of rich cheeses and tasty cakes. These are the flavors of a brave country with brave people.</p>Lizhttp://www.blogger.com/profile/03872181511170989902noreply@blogger.com0tag:blogger.com,1999:blog-5809944232018538039.post-33558713279562887152024-03-01T11:46:00.000-08:002024-03-01T11:46:11.700-08:00March Plans<p> Even though it's only the first of the month ,March is a holiday rich one. There's St.Patrick;s day followed by Purim. Pam Sunday and Easter Sunday end the month. Throw in bridal showers for those May and June brides and you have a lot fo planning and cooking to do.</p><p>St Paddy's Day may be the easiest to prep for. Its just corned beef and cabbage , right? Actually there's a lot more . You may want to make homemade colcannon, that yummy mix of kale and cabbage cooked with mashed potatoes and garlic or onions. The dish becomes labor intensive if you use homemade mashed. The colcannon only takes about ten to fifteen minutes to crisp up like a giant potato pancake. The're also Irish soda bread.If you used up your flour for some Valentuines' day cookies and cakes then it;s time to go out and ge tmore along with raiins for this treat. If you;re celebrating Purim, then it's also baking . This time is hamentasen , filled cookies to symbolize eating Hamen's ears or pockets. The dough must be chilled before being rolled out, and cut into triangles. They then have to be filled with either poppyseed or Mohn, prune, Levkar or apricot filling. These can be a lot of work especially if you;'re making tow or three dozen for a party. You may also want to bakes a loaf or two of kulich a challah type bread too.</p><p>Pam Sunday and Easter also mean a lot of planning, cooking and baking. This is the time to start planning if you want a smaller dinner or a large one with family and friends. Usually Palm Sunday is spent with the immediate family while Easter is a bigger gathering. You could have just a small ham with some trimmings for Palm Sunday and save the big family brunch for Easter a week later. Most families serve ham or incorporate it into quiches and frittatas . You could also serve a whole ham accompanied by a cheesy strata full of eggs and cheddar. Bake mini muffins in different flavors as well . These are perfect for the little ones. As for dessert, a traditional Easter lamb shaped cake is always nice. Just remember that this is labor intensive and you'll need a lot of flour , sugar and butter for the cake and frosting./ Since this is also the month for bridal showers now is the time to start planning for bridesmaids and mothers. If the weather grows warm and Springlike, then think of a back yard tea party with sandwiches and small cakes. Again the couple's mothers can also get together and prepare hot dishes such as roasts and sides for an indoor sit down dinner if that's more preferable.</p><p>March is here and with it a host of holidays. Start deciding and planning what you want to make and bake. Be prepared for this busy month ahead.</p><p><br /></p><p><br /></p>Lizhttp://www.blogger.com/profile/03872181511170989902noreply@blogger.com0tag:blogger.com,1999:blog-5809944232018538039.post-49641791708111474682024-02-29T17:18:00.000-08:002024-02-29T18:54:09.649-08:00Hearty And Meatless<p> There's this myth that meat has to go into a stew.It's what makes it's filling and flavorful, right? Yet there are vegetable only ones that can b prfect for an end of winter night.They're full of good things and taste too.</p><p>Melissa Clark gave three hearty recipes for vegtarian stews in ysterday's new York Times Wednesday Food section. Meatless stews actually cook up quicker than their meat laden cousins simply because sinew llaced joints have to be softened. All home chefs needs is a base of alliums such as onions or garlic along with sauteed veggies.Liquid is added along with more vegetabes and possibly grains beans or tofu>it's simmered until everything is tnder Keep in mind that starchy vegetables like potatoes or beans will thicken the broth, turning it rich and silky. You can add wine as done with traditional stews. what's chosen is up to the home chef. Ms. Clark offers her first recipe is based on the Japanese nimono which is sweet potatoes simmered with soy sauce and shiitake mushrooms. There is also sesame oil and rice wine added for ricness. Ginger is added for tang while the tofu cubes give it a silkiness and oomph.. Extra tofu is crisped and added on top for crunch .</p><p>The other two are a hearty and spicy white bean and tomato stew and a red lentil and barley one. The whit bean is chock full of white beans and tomato cooked in a chicken broth.If you want avegan version, then switch to a veggie broth which will have the same flavorful impact.It's quick to make - another plus on a busy day .It is also chock full of garlic - seven cloves and red pepper flakes. You could add crumbled bacon to give the stew mor color and taste and again if you want a vegan version, add Morningstar Farms soy bacon strips. The other is a typical veggie laden one.Leeks are sauteed with carrots fennel -including the fronds. Lentils and barley are cooked in , giving it protein and texture. Garam masala is also added for more flavor and fire .It's simmered for two hours to meld all the flavors. ALl of these would be perfect with thick slices of crusty bread to mop up the sauce or even a side of rice.</p><p>A stew doesn;t have to be laden with meat to be good and hearty. Veggies and beans can certainly fill in fr it. Try these stews for a fresher take and taste on a winter classic.</p><p><br /></p>Lizhttp://www.blogger.com/profile/03872181511170989902noreply@blogger.com0tag:blogger.com,1999:blog-5809944232018538039.post-63176560658402836332024-02-28T11:52:00.000-08:002024-02-28T11:52:44.154-08:00Chefs Dishing<p> If you want the real scoop on any restaurant or the industry , ask a chef. They have a million opinions on what should be done and what should have been done. They rate patrons as often as patrpns rate their dishes .it's interesting to hear just what the people who feed America have to say.</p><p>Regular contributor Julia Moskin complied thirty chefs opinions and observations in today's New York Times wednesday Food section. It is compelling as to what those who influence food trends and cook dishes to suit diners' tastes have to say.Most strong opinions have to do with pricing and tipping.Many diners usually order the cheapest which on a dinner menu is a burger. If one person orders one for the entire night that's fine.If most of the patronage orders them , t en the restaurant has a serious losss. Restauranteurs also comment about the price of drinks versus the places of entrees. People will easily hand over eighteen dollars for one cockail but will grumble about spending money for a very expensive plate.This isn't just in New York or LA , this is throughout the entire country.</p><p>There's also an obvious culture shift .Hispanic chefs such as Ana Castro and Aaron Verdoza , amongst others complain that diners will pay two hundred dollars for expensive Italain food but will expect the samel quality and lower pricing for soul, Asian, African and Caribbean food. There's a definite and glaring disprepect for the chefs creating these dishes.Others reminisce about their time coming up. This attitudes goes into tipping as well. People were generous during the pandemic but not anymore.Diners won't tip if their water isn't instantly refilled or their meal took a little longer than usual to reach the table. Yet diners cannot be changed and they , especially locals and regulars are the backbone of any eatery's business. Would many chef's recommend the job to a younger generation? Not many. Thye would tell wanna bes to skip the culinary school which can be seen as predatory and take the culinary courses at their local community college. (If they're not happy they can always switch to another major) would they want their children in the inudtry? Absolutely not! As chef Kelly Whittaker puts it, if the kids want to go into the industry then the chefs have failed at being parents.</p><p>what does this say about the people who prepare our food?All chefs and waistaff need to be respected . Diners need to treat them with the same amount of care and acknowledgement as they do with other professionals.</p>Lizhttp://www.blogger.com/profile/03872181511170989902noreply@blogger.com0tag:blogger.com,1999:blog-5809944232018538039.post-21973764019752984152024-02-27T16:10:00.000-08:002024-02-27T16:10:05.679-08:00Dolly Cakes<p> Dolly Parton is known for many things namely her music and philanthropy. Thanks to Duncan Hines she is now known for her cake recipes and frostings. She 's teamed with the fsmed baking company to create a line of new and down home cakes, muffins and icings.</p><p>I've been seeing her mixes every time I'm in Wal-Mart They look interesting and since she's paired with Duncan Hines the cakes have to be good. I'm a big fan of Duncan Hines. They're my go to cake mix and I've never been disappointed by them. The Dolly cakes look interesting and I think I might bake her banana cake for Easter.I 'm still undecided ot try her frosting. if I make the banana cake, then I want a fudge frosting for a chocolate covered banana flavor). The cake flavors are vanilla, chocolate, banana and coconut. All look really tasty and I might also try the coconut. The other mixes are a caramel turtle brownie mix and a plain one. Both the cornbread and buttermilk biscuit mixes look rasty and they're on my must bake list. Dolly also has a cinnamon swirl crumb cake and muffin mix along with a blueberry one. At Christmas Duncan Hjnes brings out her cookie kit that comes complete with frosting , sprinkles and a note from Dolly herself. There is even a buttermilk pancake mix too. There may be a mix coming out at Easter. It seems Duncan Hines is keeping mum about that.</p><p>How are the reviews? For the most part home bakers seem to adore the cakes.At Sporked, writer Jordan Myrick gave the banana cake and vanilla buttercream frosting good reviews. The ailyMeal.com also has given the line good reviews , namely her chocolate and vanilla cakes. Both tasted like scratch cakes , with the vanilly even haveing a faint buttery scent after baking. The chocolate one was flavorful without being too over whelming with cocoa. The frostings which also have whipped cream added to cut the sweetness don;t have that usual cloying sugariness. The banana nut muffins were baked into a bread and came out OK and the reviewer did like the cinnamon swirl crumb cake. This last has a light springy crumb and a delicate spice flavor. Th reason for all of this is that the extra ingrdients are different. There is an entire stick of melted butter instead of vegetable oil to give the cakes and muffins a rich flavor . Four eggs are used instead of the usual three that are in Duncan Hines mixes and a cup of milk instead of water. This is what gives the cakes a truly homemade flavor - a big hit with reviewers.</p><p>Dolly parton is known for many things. Now her favorite recipes are one of those. Try her mixes for a fun change up in baking.It's down home goodness with down home taste.</p>Lizhttp://www.blogger.com/profile/03872181511170989902noreply@blogger.com0tag:blogger.com,1999:blog-5809944232018538039.post-79659466431155617942024-02-26T14:09:00.000-08:002024-02-26T14:09:16.377-08:00An Easy Monday Supper<p> Monday is aways a hectic day. This means aquick meal that 's also has to be satisfying and hot.That's where a meatball sandwich comes in.</p><p>What I olove about this is that it's a snap to make and tasty to eat.I used Lidl's Vemondo's vegan meatballs</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gBr5uD03wb94TrKc_jaudyzL17L_gXF9I2MYaS9kjxeFLat-6Nc8yj98HEWGA8fTAWrsWXab8Be9QSdZFeQxYjbLtEDS_SOoPL940N5yiiVlqaDO-tp_StJiVlM8pDiirM-pl8JpagXw87bfRZmg0Zkwl6fODi_KTLxipr9QmZDAZ1SgILjwtn__GtkN/s4624/20240226_161945.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3468" data-original-width="4624" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gBr5uD03wb94TrKc_jaudyzL17L_gXF9I2MYaS9kjxeFLat-6Nc8yj98HEWGA8fTAWrsWXab8Be9QSdZFeQxYjbLtEDS_SOoPL940N5yiiVlqaDO-tp_StJiVlM8pDiirM-pl8JpagXw87bfRZmg0Zkwl6fODi_KTLxipr9QmZDAZ1SgILjwtn__GtkN/s320/20240226_161945.heic" width="320" /></a></div>It was just three minute s in the microwave. (fora crisper bite use your air fryer - about 350 Farenheit for two minutes) <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMMD9NKCY6X_UAI1YJyhbeDmf3lh0WClk1FV6va91iNLOeLVXNpzSgf8PKBcumINJcniPOG1MRJdZlSGbEQFcsQqiZ9S61hHvw343LewGsWCZD5XBCdE7suE4vvRHq-tjLeLXjmGw-kk-xgVHRHdh5DIrAe6QmsBJFfk16R89wJBcq7FWmsTz2H0xKIXXj/s4624/20240226_161929.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3468" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMMD9NKCY6X_UAI1YJyhbeDmf3lh0WClk1FV6va91iNLOeLVXNpzSgf8PKBcumINJcniPOG1MRJdZlSGbEQFcsQqiZ9S61hHvw343LewGsWCZD5XBCdE7suE4vvRHq-tjLeLXjmGw-kk-xgVHRHdh5DIrAe6QmsBJFfk16R89wJBcq7FWmsTz2H0xKIXXj/s320/20240226_161929.heic" width="240" /></a></div>Of course a good meatball sandwich needs a good sauce. Instead of the typical one I tried pizza sauce from Acme's organic line. It's a different flavor, tangier and tarter than the usual sauce.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqrQYWQFGesnVvWIn2PZppBlzZSkPIJOioieIX0pWmgl5v8GW1IBYrZyVrmHfrt5ehyrlxJBFadC7XYCT0ax6UsjPicdKGiG7D0OMmo_iK2BTAtNcdgAkru6qjejWHOebSDgmXExk1pTuU9EFd8cG7YhzIDFblNgnZiiFdoC4-PYxrKqNdHpIJeFnyq_CQ/s4624/20240226_162140.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="3468" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqrQYWQFGesnVvWIn2PZppBlzZSkPIJOioieIX0pWmgl5v8GW1IBYrZyVrmHfrt5ehyrlxJBFadC7XYCT0ax6UsjPicdKGiG7D0OMmo_iK2BTAtNcdgAkru6qjejWHOebSDgmXExk1pTuU9EFd8cG7YhzIDFblNgnZiiFdoC4-PYxrKqNdHpIJeFnyq_CQ/s320/20240226_162140.heic" width="240" /></a></div>It worked out perfectly with dipping the dry sandwich into the sauce. Two or three mini meatballs is the perfect filling on a good sized slice of Italian bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhemv7Wc76s1bGgyzN4QdowFPY00D6h7CwR1ZxALKXXC60lQMcge7g9T4wQH96XLVmEXlnyOiU7wVemn6VbM7GhowygVerhBnhu-6b_UGmSvVANSNYfmWiAysES6AYR8QSo1Fo5i8V8YtcWl143xmhOrLoopWliSPaiY_2V_LOhPjIJQKbAA5-wdHQPbsgg/s4624/20240226_163122.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3468" data-original-width="4624" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhemv7Wc76s1bGgyzN4QdowFPY00D6h7CwR1ZxALKXXC60lQMcge7g9T4wQH96XLVmEXlnyOiU7wVemn6VbM7GhowygVerhBnhu-6b_UGmSvVANSNYfmWiAysES6AYR8QSo1Fo5i8V8YtcWl143xmhOrLoopWliSPaiY_2V_LOhPjIJQKbAA5-wdHQPbsgg/s320/20240226_163122.heic" width="320" /></a></div><br />The sandiwch was really a great dinner .It was a snap to whip up and incredably flavorful. THis is the way to have a meatball sandwich, with out the sauce sogging up the bread and meatballs. Vegan cheese could be added for more flavor. It was kind of like a spicy. hamburger . Ir would even make a tasty hot snack if you're craving an evening nosh. <br /><div><br /></div><div>A hot meatball sandwich is the way to go for a hectic Monday. Try it and enjoy the blend of flavors.It makes for a quick hot meal , perfect after a crazy work or school day.<br /><div><br /></div></div>Lizhttp://www.blogger.com/profile/03872181511170989902noreply@blogger.com0tag:blogger.com,1999:blog-5809944232018538039.post-11557680503716315452024-02-24T16:40:00.000-08:002024-02-24T16:40:36.210-08:00Copy Cat Recipes <p> Can you recreate an Oreo? Or a Taco Bell favorite?The answer is yes. It's amazing what you copy in your kitchen. The best part .The copies taste better than the original in most cases.</p><p>There are dozens of recipes on the Web that show the exact ingrwdients and steps as your favorite restaurant foods and grocery store picks. They're more or less easy to replicate and can be a nice alternative to constantly eating out. One of the easiest is Taco Bell's bean burrito.I've made this at home and I found that the secret ingredient here is red wine vinegar mixed with chopped onions and beans. If the family like Taco Bell's Mexican pizza then make this easy recipe at home.It's simply frying a tortilla and layering on a variety of different toppings. Layer on refried beans beef crumbles and cheese. Top with another fried tortilla and warm in the microwave for a few minutes. Top with diced tomatoes and scallions. Who doesn;t love Panda Express? You can easily make their famed Chili Crisp Shrimp at home. It's frying the shrimp tempura style in a coating of flour cornstarch and club soda. Onions and bell peppers are also added in after being chopped. Chili crisp oil is added for fire. You can buy it at any Asian grocery store</p><p>Craving Oreos' or Hostess cupcakes? These ,too, can be baked in your oven.The Oreo recipe yields up a slightly chewier cookie but withthe same deep chocolate-y taste. It's actually the filling that fills home bakers with dread.It a very sweet buttercream(although the commerical ones are made without butter) made with unsalted butter, powdered sugar, vanilla and a pinch of sea salt. Bake the cookies first , using a Dutch cocoa to produce that famed blackish brown cookie and then fill. You can also turn them into double stuffed for the ultimate treat. You could add mint or freeze dried coffee to copy the many Oreo fillings. Another fun copy is the iconic Hostees cupcake with the white squiggle down the middle.It's a moist scratch chocolate cupcake filled with an easy to make marshmallow creme. Again this filling is always off putting to home bakers but it's really a buttercream with marshamallow fluff added. The icing is a ganache and the white squiggle is a milk based vanilla one. It's just a but more labor intensive the average cup cake with the assemblage but so worth it.</p><p>Yes, you can make and bake your favorite restaurant and storebought goodies at home. They're a fun try. Best of all they're a fun eat.</p>Lizhttp://www.blogger.com/profile/03872181511170989902noreply@blogger.com0tag:blogger.com,1999:blog-5809944232018538039.post-7445851062351411532024-02-23T12:56:00.000-08:002024-02-23T12:56:02.185-08:00Friday Sub Ins<p> Lenten Fridays mean one thing - no meat of any kind. years ago this was a hard fix with families winding up with either pizza or a veggie and egg dish for their supper. Nowadays it's an entirely diffrent ball game. This is where plant based products easily can step in.</p><p>Of course Lenten dishes will always have some kind of fresh vegetable at their core. For any easy beginning of the weekend supper think ratatouille. The good thing about this is that if you make enough it can well go into a Saturday lunch or dinner. It's a simple cook of tomatoes eggplants, red and yellow peppers and white onions sauteed or baked with oliv oil and a variety of spices and herbs. You could easily make in on the stove as you saute the veggies in a mix of olive oil and butter or plant butter. Serve with sliced baguette for a filling meal. Vega lasagna can also work here if you have the time. Buy the lasagna sheets already cooked to save more time on arranging and layering the veggies in them. Keep in mind that you can add in plant based beef crumbles or meatballs for more protein and substance. Any pasta dish is worth trying on a Friday and again the leftovers make for a tasty weekend lunch. Make the kids a big bowl of spaghetti to celebrate the start of the weekned. Have a nice sald and a loaf of fresh, hot garlic bread to found it out.</p><p>Plant based meats will definitely sub in for the real thing until Lent is over. Gardein offers some excellent choices . Their chick'n nuuggets and tenders taste like the real thing. Serve them with dipping sauces and fries for a fun Friday night meal. There's also chicken filets which like the other too can be easily air fried . Turn those into Popeye style sandwiches with a slice of tomato and lettuce on a bun. Gardein also has Mandarin style chicken with a tangy sweet and sour sace that can be made ina skillet. Serve with homemade veggie fried rice. Their ultimate plant based burger is pretty tasty too and it's a easy fry up on a grill or in the air fryer. The company also has microwaveable meal bowls as well as soups and chili for a lighter fare.Morningstar Farms is another brand that offers a wide range of meat sub ins. They too have chicken tenders and nuggets as well as a variety of bean burgers. Their bacon and sausage patties are excellent , especially if you want to make breakfast for dinner.</p><p>You don;t have to resort to pizza and fish every Friday during this time. Try some other alternatives for a filling meal. You'll be amazed at the wide assortment out there.</p>Lizhttp://www.blogger.com/profile/03872181511170989902noreply@blogger.com0tag:blogger.com,1999:blog-5809944232018538039.post-59658470850790893022024-02-22T11:23:00.000-08:002024-02-22T11:23:41.072-08:00The Chef Who Fed Washington<p> Much is known about George Washington's life , from his policies and stances to his wooden teeth. However one question that 's finally coming to light is what did he eat and who fed him. The man responsible for that was Hercules Posey who gave the First president an international diet.</p><p>New contributor , chef and novelist Ramin Ganeshram wrote this interesting article in yesterday's New York Times Wednesday Food section. Hercules Posey first can to the Washingtom ;s Mount Vernon plantation when he was twenty. He was the bond fo a forfeit loan and upon arrival was instantly apprenticed to a much older chef. his expertise and reoutation too. he moved with the Washingtons' to the nation's first capital Phliadelphia. there he created and oversaw the president's weekly congressional dinners,executive office entertainments and even Washington's birthday celebrations. Chef Posey was also in charge of Martha Washington's socials given for the ladies of polirical societies. while in Philadelpia Chef Posey also had a sideline business. The president let him sell leftovers which gave him a good yearly slary, double that of the average working man at the time. He bought flamboyant clothes and mingled with freed Blacks. (the city had many thanks to a law that allowed enslaved people freedom to go after six months of enslavement).</p><p>Yer some questioned his ability and knowledge to create complex and fancy recipes.Mary V. Thompson, Mount Vernon's historian emerita says otherwise. She has spent the last forty years debunking these myths by piecing together evidience using family and period cook book as well as account books and financial and farm records. These show details about what ingredients, livestock and utensils were used. Washington also wanted his table to show hospitality without opulence. The family did have wealth and power, obvious in what they ate. The washingtons purchased French and Portuguese wines, Italian olive oil and Indian mango pickles. They were no strangers to Suriname coffee and Caribbean coconuts along with pineapples which wre vastly fashionable at the time. Chef Posey also dealt with Philly's Black tradesman, such a sCaribbean pepperpot women, oystermen , bakers fruit sellers and confectioners. Although Washington himself was partial to simple fare like his beloved hoe cakes served with just honey and butter.</p><p>Hercules Posey's recipes and life are finally being recognized. He not only fed the president but created the basis for state dinners and White House fare. He was a founding father who changed the way America ate.</p>Lizhttp://www.blogger.com/profile/03872181511170989902noreply@blogger.com0tag:blogger.com,1999:blog-5809944232018538039.post-8506731693472674872024-02-21T14:41:00.000-08:002024-02-21T14:41:48.860-08:00The Resiliant Carla Hall<p>Celebrity chefs come anf go. Carla Hall isnlt one of them. She;s here in a big way, promoting and highlighting Southern cooking> With it she brings fun into cooking classic Southern recipes.</p><p>Regular contributor Kim Severson wrote about Ms Hall in today's New Yorm Times Wednesday Food section. Ms. Hall came to prominence on the short lived The Chew which also starred Mario Batali, Michael Symon and Daphne Oz. However she was also a contestant on the 2008 season of Top Chef where she was known as "Kooky Carla". She was originally from Nashville although Washington DC is now her home.Her earliest days pointed her into theater where she could dance and move her long limbs. She followed her sister to Howard University and wound up as the onlyAfrocan american in a white acocunting firm in Tampa. She went into modeling after doing such in the Tampa Bay area. Being in Paris with fellow Black models, they made their family recipes at Sunday suppers. This gave her an epiphany . She came back to the States and enrolled in L'Academie de Cuisine in Bethesda Maryland. She later cooked in washing hotel restiarants and began her own catering company. her husband Matthew Lyons,a D.C. lawyer was watching Top Chef when he relaized his bubbly wife would be ao good match on the show . The rest is history.</p><p>Ms. Hall is now everywhere. Her new show Chasing Flavor" will be seen.It's done in the same vein as Anthony Bourdain's travel influenced shows, The show which has aired this month on Max has Ms Hall travelling to such diverse countries as Ghana, Turkey and Italy. Dishes will be parsed and interpreted, as she explores their histories and their impact on American cuisine. Ms. Hall also has a great line of kitchen ware and foodstuffs on QVC. Home chefs can buy everything from sausage to cornebread and cake mixes to name a few. There is also her recipe book ,<i>Carla Hall's Soul Food :Celebration and Everyday</i> that she cowrote with another Food Section contributor Genevieve Ko. She even made Dorito croquettes for the Super Bowl's Taste of the NFL event. There will be a onewoman show pllanned for Broadway too. There is also a recipe included for her Granny's five flavor pound cake.It's a rich old fashioned scratch cake with a pound of everything. The f ive flavors come from the vanilla, rum coconut; lemon and almond extracts. It's the perfect cake for the Spring holidays.</p><p>Carla Hall is everywhere these days. watch her on Max for interesting trips. Buy her products to enhance the kitchen. Try her recipes. They are as vibrant and interesting as she is.</p>Lizhttp://www.blogger.com/profile/03872181511170989902noreply@blogger.com0tag:blogger.com,1999:blog-5809944232018538039.post-53549083064518302472024-02-20T16:21:00.000-08:002024-02-20T16:21:23.119-08:00Pimento Cheese A Retro Treat<p> One mid century food that\s making a comeback is pomento cheese.You can find it everywhere,from sandwiches to baked mac. It's a strange combo but a tasty one.</p><p>It seems that Gen Z cooks are discovering this and attacking it with a vengeance. The concoction got its start much earlier in the 1870's.New York State farmers were creating a copy of the famed French cheese Neuchatel. This became cream cheese when a few decades later whole cream was added. At the same time peppers or pimentos arrived from Spain. These two ingreidients were much beloved by domestic scientists and were perfect mixed together.In 1908 a Good Housekeeping artlcle published a recipe that called for combining, creamcheese, mustard, chives and minced pimentos. The following year eva Green fuller's Up To Date Sancwich Book had a recipe for just the cheese spread on buttered bread. By 1910 the two were being c9ombined and sold in grocery stores. How did it become a Southern specialty? Thank Georgia farmers who started to grow pimeintos and by 1920 they were flourishing in farms around Griffin Georgia. It became popular again but waned after the Second World War. Now its' back - with a vengeance.</p><p>What can you do with pimento cheese? Everything. The recipe is a simple mix of one pound sharp ground cheddar, one cup mayo,one seven ounce jar of minced pimentos along with half teaspoons of both cayenne and hot sauce. (if you want a milder version then cut out these last two). Keep in mind there are other variations of this. You could also halve the mayo portion and add a cup of cream cheese. Some sub in chopped jalapenos for the pimento A few home chefs add a teaspoon of Worcester sauce. How you make it is up to you .If you like super hot then add spices and hot sauce. If you want t try a milder cheddar that 's ok too. Yes this is good on any kind of bread. Think pretzel rolls or brioche buns. Homestyle white bread that you can buy at some bakeries is great here. Thickly slice the bread and then cover one side with the pimento cheese. The cheese is excellent on burgers as a different spin on the classic cheeseburger. Add it to your baked mac.Shape it into a giant ball and serve with Ritz crackers for a fun retro dip.</p><p>Pimento cheese is a retro food that's gracing tables .Its a fun party bite but also great added to other recips. Whip up a batch for a tasty treat.</p>Lizhttp://www.blogger.com/profile/03872181511170989902noreply@blogger.com0tag:blogger.com,1999:blog-5809944232018538039.post-29624631621484075432024-02-19T14:06:00.000-08:002024-02-19T14:06:41.341-08:00Got Pasta ? Get Sauce<p> What do you do with left voer pasta ? Create a quick and tasty sauce. This revitalizes any kind of leftover with fresh ingredients.It makes for a fast yet delcious hot dinner.</p><p>Tis is how I flt .I boiled plain fettucine the other night and had it with just Lidl's It' tastes LIke Butter on top. This was ok, a really simple meal for a busy Saturday. I had almost too much pasta left over. What to do? Bring out the fresh veggies, olive oil and plant butter and create a delicious sauce.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49VHexumdEreLm7NycvT8cyGwYAUPErYYBpf3gbdgyp334hxpk2ebESyt9OYaqA81UZubHqdn2mvKy19smXvdOoGkrfxwVcFwIvEePisJ4ydz35qdXtHnYdC1eLMTjUVXLcYRaOjvbaRWaIHkwLE8OHs970w-7OLeCvwfelFIjbgV4xRp5iUAAkuMu3oP/s3392/20240219_162255.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2695" data-original-width="3392" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49VHexumdEreLm7NycvT8cyGwYAUPErYYBpf3gbdgyp334hxpk2ebESyt9OYaqA81UZubHqdn2mvKy19smXvdOoGkrfxwVcFwIvEePisJ4ydz35qdXtHnYdC1eLMTjUVXLcYRaOjvbaRWaIHkwLE8OHs970w-7OLeCvwfelFIjbgV4xRp5iUAAkuMu3oP/s320/20240219_162255.jpg" width="320" /></a></div>There's nothing like combining spinach with sliced baby bellas and sauteing it in the oil- plant butter mix. I just added a good amount of garlic powder (you can used fresh minced garlic in stead) and a good amount of salt and pepper.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPxzyNAP_AuTsFyLJWfBHN2cnWzyJ9a8TwZOumjYXWxLZbdP3cWOsvjM6EG7GlX_vIJz1yiqeccEGQ5VM2_Yj1dt0B7jxOOScRoultWpqYFTLR_pLsI6WRg0FIjaIDUzYEsR_o55gfhO7GIfSZQYWkawFIznJdmiz6z8X1gZhcXH-h8OaQZAHKNJmR8Xon/s4103/20240219_162603(0).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2840" data-original-width="4103" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPxzyNAP_AuTsFyLJWfBHN2cnWzyJ9a8TwZOumjYXWxLZbdP3cWOsvjM6EG7GlX_vIJz1yiqeccEGQ5VM2_Yj1dt0B7jxOOScRoultWpqYFTLR_pLsI6WRg0FIjaIDUzYEsR_o55gfhO7GIfSZQYWkawFIznJdmiz6z8X1gZhcXH-h8OaQZAHKNJmR8Xon/s320/20240219_162603(0).jpg" width="320" /></a></div>I microwaved the pasta with more of It Tastes Like Butter for five minutes and comnined the two. Thanks to a combo of fresh and leftover I had a hot flavorful dinner. You can do the same with any veggie. Try a burst tomato sauce with cherry or grape tomatoes. A kale and garlic sauce is another easy make and goes well with any kind fo pasta from spaghetti to penne. Have leftover chicken? Mix it with some peas , heavy cream garlic and milk for an Alfredo sauce.<p></p><p>Plain leftover pasta is a good canvas for a quick , fresh sauce.create the spinach and mushroom one or with any vegtables of your choosing. The nd result is a tasty hot diinner makes in minutes.</p>Lizhttp://www.blogger.com/profile/03872181511170989902noreply@blogger.com0